HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in large iron skillet. Sprinkle sugar over butter and arrange pineapple slices on sugar. (Place whole maraschino cherry in center of each pineapple slice, if desired, also can place pecan halves decoratively around pineapple slices, if desired.) Pour cake batter evenly over pineapple and bake at 350° until done. Let stand in skillet for 5 minutes. Then turn out on cake plate with pineapple side up.
Dissolve jello and sugar in hot water, adding juice and marshmallows, then bring to boil. Cool and add remaining ingredients.
Bring water and sugar to a boil. Add cranberries; cook until berries "pop." Remove from heat. Add dry jello; stir until dissolved. Cool slightly. Add pineapple and nuts. Put in dish. Refrigerate.
Mix ingredients thoroughly and spread on party rye rounds. Broil until cheese melts, 1 to 2 minutes. Serve immediately.
Combine softened cream cheese, ham and mustard; mix until well blended. Stir in Cheddar cheese and chives. Chill. Shape into log. Roll in peanuts. Serve with assorted crackers.
Mix Kool aid as directed on package. Then add all of juices. Mix well and chill. When ready to serve slice one orange in half, and slice each half very thin. Top punch in punch bowl with orange slices.
Cream butter in a large mixing bowl, gradually add sugar, beating well. Add eggs and vanilla, beating well. Sift together flour, soda and salt in a small mixing bowl; stir into creamed mixture, mixing well. Stir in oats and walnuts. Drop by teaspoon, 3 inches apart, onto greased cookie sheets. Bake at 375° for 10 minutes or until golden brown. Remove from cookie sheets, and cool on wire racks. Yields 10 dozen. Note: One cup flaked coconut may be added to batter.
Cream butter, sugar and eggs. Add remaining ingredients and mix, then add 1 cup boiling water with a good teaspoon soda. Bake at 350° for 30 minutes. Delicious!!
Put popped corn in large roaster. In saucepan, combine remaining ingredients. Bring to boil over medium heat; cook for 5 minutes longer. Remove from heat and stir in 1/2 teaspoon baking soda. Pour over popcorn, stirring and turning. Bake at 250° for 1 hour, stirring every 15 minutes. Spread on waxed paper to cool. Break up and store in an airtight container.
Beat eggs slightly. Add sugar, melted butter, buttermilk and vanilla; mix well and stir in coconut flakes. Pour into unbaked pie shell; bake at 375° for 10 minutes. Lower heat to 300° and bake until golden brown.
Cook chicken in butter until done. Remove from pan. Add onion and bell pepper with seasonings in pan; cook until tender. Stir in soup, tomatoes and rice. Heat to boiling. Add cooked chicken. Cover and cook over low heat for 5 minutes. Stir often.
Mix together oleo, flour and nuts and pat onto bottom of 9 x 13-inch pan. Bake for 8 minutes at 375°. Cool. Mix together 8 ounces of cream cheese, powdered sugar and 1 cup Cool Whip and pour over first layer. Mix together pudding and milk. Pour this over second layer. Let set and chill. Top with Cool Whip and chopped nuts.
Combine condensed soup and poppy seed. Mix well. Dip each piece of chicken in soup mixture. Then coat well with Cheddar cheese cracker crumbs. Place chicken in a 13 x 9 x 2-inch baking pan. Pour melted butter over chicken. Bake in a moderate oven at 350° for 1 hour or until fork-tender. Serves 4.
Heat oil. Brown meat until done. Add vegetables and beaten egg. Stir 3 minutes. Add soy sauce. Remove from heat. Drop by spoonfuls of filling to each egg roll skin. Wrap and seal with egg white. Deep-fry until golden brown.
Combine sugar, shortening, molasses and vinegar in a saucepan. Bring to a boil and cook 2 minutes. Cool. Sift together flour, salt, soda, baking powder and spices. Add eggs to cooled molasses mixture. Add dry ingredients and mix well. Chill.
Fry bacon. Put 2 tablespoons bacon grease in casserole dish with the chipped fried bacon and all ingredients. Mix good. Freeze. Thaw and bake at 350° for 20 minutes.
In saucepan, cover potatoes with salted water. Cook until tender. Drain. In skillet, melt butter. Stir in water, honey, salt and pepper. Stirring occasionally, cook 1 layer of potatoes 10 to 12 minutes until brown.
Prepare cake mix according to package directions. Add chocolate pudding mix and 1/4 cup water and mix well. Fold in chips and nuts. Pour in a greased 9 x 13 inch baking pan. Bake according to cake mix directions.
Microwave in 1 1/2-quart casserole. Saute beef, onion and garlic 4 to 6 minutes, stirring twice. Drain; stir in tomato sauce, ketchup, oregano and sugar. Cover and cook 5 to 6 minutes, stirring twice. Add cream cheese and Parmesan and stir until cream cheese melts. Serve warm with nacho chips. Makes 3 cups dip.
Preset oven on high 325°. In glass casserole oblong dish, layer all ingredients in this order: First layer, pineapple layered in pan; second layer, apple filing; third layer, Duncan Hines cake mix; fourth layer, pecans. Bake on high 325° for 45 minutes to 1 hour. Enjoy.
Cook rice. Saute onions and almonds in butter until a gentle brown. Add raisins; heat thoroughly. When rice is done cooking, mix everything together. Add salt to taste.
Beat together. Bake in 2 round pans at 350° for 25 minutes.
Dissolve jello in boiling water and pineapple juice. Chill until syrupy. Add rest of ingredients. Chill until firm.
Dice and boil potatoes. Add flour, milk, ham, potatoes and cheese in a casserole dish. Cook for 1 hour at 350°, then melt cheese on top for 20 to 30 minutes.
Combine blueberries, 3/4 c. sugar and lemon juice in a small saucepan over moderate heat until sugar dissolves and mixture simmers. Remove from heat and set aside to cool to lukewarm. Cream butter, remaining 1/2 c. sugar and vanilla on medium speed of electric mixer until light and fluffy. Add egg; beat until well blended. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Fold in lukewarm blueberry mixture. Pour into a greased and floured 9 inch pie plate and bake at 375° for 35 minutes or until cake tester inserted in center comes out clean. Serve warm with lemon sauce, if desired.
Divide cheese into small cubes. Put in blender and blend. Add liquid ingredients. Last, add onion and dried beef (tuna or crabmeat may be used in place of beef). Beat until well blended; refrigerate.
Cream sugar and shortening. Add egg, then dry ingredients and vanilla. Mix will be flakey. Roll into balls. Roll in sugar; flatten with fork. Bake at 375° for 8 to 10 minutes.
Sprinkle yeast over water. Stir until dissolved. Add eggs, white sugar, salt and 2 1/2 cups flour. Blend thoroughly. Beat about 50 strokes. Spread in well-greased 13 x 9 x 2-inch pan. Let rise at 85° to 90° for 1 hour to 1 hour and 30 minutes until light and doubled in size. Combine next 4 ingredients and remaining flour. Sprinkle over dough. Bake at 375° for 30 to 35 minutes until golden brown. Blend remaining ingredients together. Spread over top of coffee cake.
In a large skillet, brown chicken in shortening; pour off fat. Stir in remaining ingredients. Cover; cook over low heat for 45 minutes or until tender. Stir now and then. Uncover; cook until desired consistency. Serve with fine buttered noodles. Makes 6 servings.
Brown together ground beef, salt and sugar. Add tomato sauce. Simmer 20 minutes. In separate bowl, mix sour cream, cream cheese and chopped (very fine) onion. Cook noodles. In casserole, spread in layers the noodles, meat, cheese mixture. Repeat and cover with sharp cheese. Bake at 350° for 30 to 35 minutes. (This recipe may be frozen and reheated.)
Mix all dry ingredients. Mix all wet ingredients Mix all together. Bake at 350 degrees for 1 hour 10 minutes in a tube or bundt pan. Can be made in 3 layer cake pans, just reduce cooking time. Put 1 pkg. walnuts or pecans in cake mix and save some to put on the cake.
Combine all ingredients in blender and whirl until ice cubes are crushed. Yield: 3 servings (1 1/2 cups). Serving size: 1/2 cup.
Squeeze dry spinach. Stir in 1 package soup mix, sour cream and salad dressing until well blended. Add water chestnuts. Mix well. Cover and chill 2 hours. Stir before serving. Makes about 4 cups. Serve with chips or crackers.
Combine all ingredients together and mix well. Bake 325 degree for 45 minutes.
Boil chicken. Debone. Cover bottom of casserole with bite size pieces. Cover with soup.
Mix all but cheese. Pour 1/2 batter into greased preheated skillet. Sprinkle cheese over top. Pour remaining batter on top of cheese. Cook at 375° for about 30 minutes. Makes 1 large black skillet full.
Place Ritz crackers on a serving dish. Top each cracker with cheese spread. Place one olive on top of cracker cheese spread. Serve. Delicious with any type of beverage.
Wash and separate cauliflower; drain. Heat shortening in a large skillet covering bottom. Beat eggs in milk, dipping cauliflower in mixture, then dip in flour. Fry to golden brown.
Layer each ingredient in large bowl. Seal with mayonnaise. Store in refrigerator overnight and toss before serving. Salad will keep 2 days after tossing. Serves 20 to 25 people.
Rub chicken with Hawaiian salt, pepper and garlic. Set aside. In a food processor or blender, chop bread into crumbs on slice (4 pieces at a time). Empty crumbs into large mixing bowl. Add chopped parsley and shredded cheese. Mix together by hand. Dip chicken, 1 piece at a time, first in melted butter, then roll in crumb mixture until evenly coated. Place pieces in 9 x 12-inch roasting pan, lined with foil. Bake in 350° oven for 30 to 40 minutes, or until crumb coating is golden brown. Serves 4 to 6.
Cream butter; gradually add powdered sugar and corn starch. Beat until light and fluffy. Add flour. Press into lightly greased and floured 15 X 10 X 1 inch pan. Bake 30 to 35 minutes at 325 degrees.
Preheat oven to 350°. Saute onion and celery in margarine until softened. Mix bread cubes and crumbled cornbread in a large bowl. Add beaten egg and chicken broth. Stir in onion, celery and margarine. Add sage, seasoning, salt and pepper. Mix well. Spread dressing in pan. Bake 45 to 60 minutes.
Preheat oven to 375°. Combine sugar, vanilla, 2 egg yolks and 1 egg. Pour into an ovenproof dish and bake for 40 to 45 minutes. Beat the egg whites until soft peaks form, then gradually add 4 tablespoons sugar and beat until stiff. After removing the pudding from the oven, spread meringue on top of it and return the dish to the oven for about 10 minutes or until nicely brown on top. Cool in refrigerator until ready to serve. Serves 4.
Preheat oven to 250°. Combine cereals, peanuts and pretzels together and set aside. Melt butter in a shallow pan (13 x 9-inch) in the oven. Add the Worcestershire sauce. Slowly stir in the cereal mixture until evenly coated. Bake for 1 hour. Stir every 15 minutes.
Preheat oven to 350°. In greased 1 1/2-quart casserole, mix can of soup and water; stir until blended. Add chicken, celery and onion. Add 1 cup chow mein noodles. Sprinkle remaining chow mein noodles on top. Bake at 350° for 30 to 40 minutes until hot and bubbly.
Place apple in baking dish; sprinkle with cinnamon. Add sweetener; cover tightly. Bake at 375° for 40 to 60 minutes, until done. Yield: 1 serving. Carbohydrate 20 g, protein .03 g, fat .5 g, calories 78. One serving = 1 1/2 fruit exchanges.
Prepare noodles as directed on box. Drain noodles thoroughly and add butter while hot. In large bowl, beat eggs and add noodles, vanilla, sugar, pineapple and cinnamon. Mix thoroughly.
Mix ingredients together in a bowl. Refrigerate until ready to use. Serve with fresh, cut fruit.
Brown beef, drain fat and cool. Shred lettuce, dice tomatoes and crush Dorito chips. Drain olives. Combine all ingredients, including cheese. Just before serving, mix in salad dressing.
Mix first 3 ingredients; stir in oil and egg. Put half of the batter in a 9 x 13-inch greased pan. Spread ice cream topping on top. Crumble remaining dough over. Bake at 350° for 30 to 35 minutes.
Soak cucumbers overnight in 1/3 cup salt to each quart of water. Drain and dry. Boil vinegar, water and sugar until clear. Add cucumbers and simmer until they lose their grass green color. Place spices and dill in bottom of jar; add pickles. Cover with hot syrup. Place dill on top and seal.
Combine meat, salt, pepper, onion, egg and bread crumbs. Drain mushrooms, reserving liquid. Add mushroom liquid to meat mixture. Mix lightly.
Beat eggs at high speed until well beaten. Add sugar and beat until dissolved. Add flavoring and evaporated milk and mix well. Pour into freezer and add milk to the top. Mix well and freeze. Makes 6 quarts.
Cream butter and sugar together in a processor or with an electric mixer. Add the cream gradually, stirring until frosting has good spreading consistency. Stir in your choice of flavoring.
In a 2-quart casserole, spray with Pam. Combine sugar, milk and flour. Stir until mixed. In the center of the dish, pour in pie filling. Do not stir. Slice margarine and place on top. Bake at 350° until brown, approximately 30 minutes.
In small saucepan, combine coffee, catsup, onion, brown sugar, Worcestershire, lemon juice and spices. Simmer over medium heat for 10 minutes. Place brisket in glass baking dish and pour about 1/2 the sauce over meat. Cover pan with foil and bake at 325° for 1 1/2 to 2 hours. Cooked brisket may be served warm or cold with remaining sauce.
Saute mushrooms and onion in butter until tender. Add chicken, mushroom soup, milk and noodles. Simmer slowly for 30 minutes. Add more milk if the soup becomes too thick.
Cream 2 1/4 cups sugar and oil. Add eggs one at a time. Add half of the flour, salt, baking powder, orange juice and vanilla. Add remaining flour and beat until smooth. Peel and slice thinly 4 large apples. Mix cinnamon and 1/4 cup sugar. Dip sliced apples in cinnamon mixture. Put a layer of batter, layer of apples, etc., in a large ungreased tube pan. Bake at 350° for 1 1/4 hours. Cool in pan for 10 minutes. Turn upside down on rack until cool or leave in pan to be cut from there.
Layer crust with chicken, then vegetables, then soup. Adjust second crust. Bake at 350° for 45 minutes.
Preheat oven to 425°. Make pastry. Roll out 1/2 and line a spring-form pan or a deep dish (10-inch) pie pan. Roll out top crust and set aside. Thaw and drain well the spinach. Place in mixing bowl. If cottage cheese is creamed, drain in a sieve. Add to spinach along with parsley, onions, garlic, salt, pepper, ham and 1/2 cup cheese. Put half of pepper rings in bottom of crust. Beat eggs well. Pour over spinach mix. Stir well. Pour in pan over the red pepper rings. Smooth out. Lay rest of pepper rings on top, then scatter rest of Mozzarella over all. Cover with top crust. Seal edges and flute. Make vents in top. Brush with cream. Bake at 425° for 10 minutes. Lower heat to 350° and bake 35 minutes more or until golden brown. Cool slightly. Remove sides of spring-form. Cut in wedges to serve. Serves 8 to 10.
Melt butter in a baking dish. Stir in sugar and salt. Add carrots and cognac. Cover. Bake at 350° for 45 to 50 minutes.
In a saucepan, put water, Cheez Whiz and mushroom soup. Heat until ingredients are mixed well. In casserole dish, mix broccoli, onions, celery and rice together. Add saucepan mixture to broccoli mixture. Bake at 325° for 1 hour and 15 minutes, or until done.
Separate cauliflower in medium pieces. Cook, covered, in boiling salted water until tender, 10 to 15 minutes. Drain. Brown mushrooms and green pepper lightly in oleo; blend in flour. Gradually stir in milk and cook, stirring constantly until thick; add salt. Place 1/2 each of cauliflower, cheese and sauce in a 2-quart casserole. Repeat layers. Sprinkle with paprika. Bake until lightly brown at 350° for 15 minutes. Serves 6 to 8.
In a 9 x 13-inch baking dish sprayed with cooking spray, layer sliced potatoes. Sprinkle with salt and pepper. Melt margarine and pour over potatoes; then sprinkle with chopped onions. Heat milk and cheese together to make sauce. Pour over potatoes. Sprinkle with paprika; then crumble bacon over top. Cover with foil and bake at 350° for about 45 minutes, until potatoes are tender. Uncover and continue baking, until brown on top.
Combine cheese, flour and salt in a pie plate. Mix milk and egg together. Dip chicken pieces in milk mixture and then in flour mixture. Place in a baking dish and drizzle with melted margarine. Bake at 350° for 1 hour.
Wash mushrooms. Remove stems and chop fine. Remove casing from sausage and cook with chopped stems, garlic and 1 tablespoons oil. Cook until browned. Add 1 tablespoon oil, parsley and cheese. Fill mushroom caps. Put in baking pan with remaining oil and 1/4 cup water. Bake at 350° about 20 minutes.
Combine all ingredients, except tomato sauce, salt and cheese, in electric slow cooker. Cover and cook on low setting for 8 to 10 hours. Stir in tomato sauce and salt. Cover and cook on high setting for 15 to 20 minutes. Garnish servings with shredded cheese. Makes 5 to 6 servings.
Cook broccoli in box for 7 minutes on High. Mix broccoli and all other ingredients in casserole; top with buttered cracker crumbs. Cook on High 10 minutes.
Combine crabmeat, pepper, onion, bread crumbs, salt, pepper and Worcestershire sauce. Mix well. Put beaten egg in a 1-cup measuring cup and fill with milk. Add egg mixture to crab mixture and toss lightly. Put in foil crab shells. Sprinkle with paprika and put a pat of butter on each. Bake at 350° for 15 to 20 minutes.
Heat over medium heat the cocoa, sugar, milk and salt until a little of mixture dropped into cold water forms a ball. Take off heat. Add buttered and vanilla. Stir. Pour into buttered dish; cool and cut in squares.
Cook broccoli and drain. Combine egg, soup, mayonnaise, onion, salt and pepper. Add broccoli. Pour into buttered 2-quart casserole. Sprinkle cheese on top. Melt margarine and combine with stuffing mix. Sprinkle over top. Bake 1 hour at 350°. Serves 6 to 8.
Dissolve yeast in 2 tablespoons warm water and add 2 tablespoons sugar. In another vessel, beat 3 eggs well. Add 1/2 cup sugar, 1/2 cup warm water, salt and enough flour to make a rather stiff batter. Mix well and knead for 5 minutes. Set to rise in a butter crock. When double in bulk, turn in board and divide into 3 equal parts. Roll each piece into a round 1/4-inch thick, spread with melted butter, then cut into 16 wedge-shaped pieces and roll, beginning at wide end. Place on greased baking sheets, let double in size and bake for 8 to 10 minutes at 375°.
Cook sausage in skillet. Add onions, garlic, bell pepper and celery. Fry until tender. Add okra and rice. Cook 20 minutes.
Cut skin off squash and sweet potatoes. Boil water in a soup pot. Add bouillon cube, herbs, parsley, sweet potatoes and squash. Boil in medium heat. When contents are almost soft, add 1 slice whole wheat bread and peeled apple. Cook 5 to 10 minutes. Let cool. Puree and serve.
Boil 2 cups water. Mix in jello. Let cool slightly. Mix cheese, mayonnaise, pineapple and nuts together. Mix everything together and put in refrigerator to mold.
Take 1 pita pocket. Cut the edges to make 2 round pieces. Top with cheese and favorite topping. Cook until cheese melts.
Mix flour, oatmeal, salt, sugar, soda and oleo until crumbly. Then press half of the mixture in a 7 1/2 x 11-inch pan. Bake 8 minutes at 350°. Sprinkle nuts and chocolate chips over baked crumbs. Melt caramels with evaporated milk and pour over top of other ingredients. Sprinkle remaining crumbly mixture over top and bake 12 to 15 minutes at 350°.
Layer ham and cheese on tortillas. Spread layer of spinach dip last. Roll up tightly. Wrap in waxed paper and refrigerate until well chilled. To use, cut into 1/8-inch slices for appetizers or cut in half or serve whole for a quick lunch.
To serve: Put 1/3 c. chocolate mix in cup, add hot water to fill. If desired, marshmallow on top or scoop of ice cream.
In a heavy skillet, cook sausage and onion until meat is brown and onion is tender. Drain excess grease. Stir in apples, sauerkraut, water and sugar. Stir in ingredients well. Allow to simmer, tightly covered, on a low fire, for about 1 hour. Garnish with parsley just before serving.
In a plastic or ice cube tray, freeze milk until almost solid. Turn into blender container. Add remaining ingredients. Blend until smooth and frothy. Serves 2.
Mix together. Drop on lightly greased cookie sheet. Pat with wet fork. Bake 15 to 20 minutes at 350°.
Saute mushrooms and butter until soft. Then add flour, sour cream and onion soup mix. Place in buttered dish and spread cheese on top. Bake in oven until cheese melts at 350°. Serve with crackers.
Drain peas and mushrooms. In bowl, add all ingredients. Mix well. Sprinkle with paprika. Cover and refrigerate. Serve chilled.
Have ingredients at room temperature. Whip slowly on mixer until fluffy. Spread on sourdough French bread and toast under broiler. Can be made up ahead of time. Spread on bread and frozen. Freezes very nicely.
Preheat oven to 300°. On bottom and sides of 9-inch pie plate, evenly spread the margarine. Put coconut evenly into margarine. Bake 15 to 20 minutes until golden; cool.
Scrub unpeeled potatoes well. Cut each potato in half lengthwise, then cut into even wedges. Boil potato wedges for 5 minutes in salted water. Drain. Pat dry. Spread potato wedges in a single layer on a lightly greased baking sheet. Sprinkle with oil, spices and herbs.
Mix all ingredients together. Fold in 1 large container of Cool Whip. Store in freezer until ready to serve.
Dissolve gelatin in boiling water. Add grapefruit juice, vinegar and mayonnaise. With rotary or electric beater, mix until well blended. Pour into 4-cup refrigerator tray. Chill until partially set. Turn mixture into bowl and beat until fluffy. Fold in grapefruit and celery. Return to tray. Chill 5 to 6 hours or overnight. Serve on lettuce leaves. If desired, top each serving with a grapefruit section. Makes 5 servings.
Melt first three ingredients in a boiler. Pour over the hash browns. Bake at 300° for 1 to 1 1/2 hours or until brown on top.
Mix together and chill. Roll into 2 or 3 rolls. Wrap in aluminum foil and freeze until ready to use.
Brown rice in margarine in heavy skillet, stirring frequently. Stir in remaining ingredients. Simmer on low for 25 minutes or until liquid is absorbed. Yield: 4 to 6 servings.
Put chicken in a bowl and put flour and salt all over it. Then heat oil in skillet; add chicken and remaining ingredients and let simmer, covered, for 45 minutes.
Mix first 5 ingredients together. Stir in onion. Mix well. Add egg and milk. Mix well and let sit about 1/2 hour to rise. Do not stir again even when dipping out to cook. Dip small portions (ice teaspoon-size) into deep, hot Wesson oil at about 375°. Cook until brown and done in middle. Good with seafood.
Melt butter and marshmallows. Add vanilla, food coloring and cornflakes. Form wreaths. Decorate with cinnamon candies and red sugar.
Mix Kool-Aid, water, sugar and pineapple juice. Add ginger ale, chilled, just before serving in punch bowl.
Blend egg yolks, onion, butter and cheese. Add parsley. Pour over cooked rice and mix thoroughly. Beat egg whites until stiff and fold into rice mixture. Pour into 2-quart greased casserole and bake for 25 minutes at 350°.
Mix onion soup, water and rice in casserole dish. Place chicken on top. Pour cream of chicken soup over all. Bake at 350°, covered, until done.
Mix the first 3 ingredients in a dish. This is the white greasepaint. Set aside half of the white greasepaint. Divide the rest into 3 equal parts. Put each part in a separate dish. Mix a different shade of food coloring into each part. Lightly spread cold cream or shortening on your face. Use a tissue to wipe off any extra. Use fingers to spread on white greasepaint over entire face. Spread in one direction. Keep away from eyes. Use paintbrush to apply colored paint. To take off, use baby oil on a tissue.
Cook danish dessert and let cool. Wash, cap and slice berries. Cream the cheese and sugar; add Cool Whip and mix. Line pan with vanilla wafers. Cover with cheese mixture, then add strawberries to danish mix and pour over cheese mixture. Chill and serve.
Mix sugar, shortening and eggs well. Mix in dry ingredients, then add milk slowly. Bake in 9 x 13 greased pan for 35 minutes at 350°.