HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pineapple, sugar and flour and place in a greased baking dish. Top with the remaining ingredients in order as they are listed. Bake at 350° for 30 minutes.
Wash zucchini; cut off ends. Don't peel. Cook whole with 1 teaspoon salt in 1-inch boiling water with lid on. Turn oven to 350°; remove squash from fire. Cool slightly; cut squash in halves lengthwise. With spoon, carefully remove squash from shells. Chop into pieces and combine with rest of ingredients. Use 1/2 cup of cheese in mixture. Pile into shells; dot with butter. Sprinkle with cheese. Bake 30 minutes, uncovered.
Beat eggs, oil and sugar together. Blend in remaining ingredients. This makes a stiff batter so beat well. Fold in chopped apples, Angel Flake coconut and chopped pecans. Bake in 350° oven for 1 hour. Makes 1 tube cake or 2 loaf cakes.
Cook until hard crack stage. Remove from heat and add a few drops of coloring and flavored oil. Pour into buttered tin. Cool and crack. Can then be dusted with powdered sugar.
Cook broccoli, then put in buttered pan. Cover with chicken pieces. Mix soup, mayonnaise, lemon juice and curry powder together. Pour over chicken. Top with grated cheese, then put on bread crumbs and top with drained pimentos. Bake at 350° for 30 to 45 minutes.
Melt butter and chocolate. Beat eggs and sugar. Add to chocolate/butter. Add remaining ingredients. Pour in greased 9-inch pie pan. Bake 15 minutes at 350°. Best when served warm with vanilla ice cream.
In medium saucepan over low heat, blend with wire whisk flour, liquid Butter Buds, skim milk and chicken broth. Add garlic, salt and pepper. Continue to cook until thickened. Stir in Parmesan cheese. Add cubed chicken. Fold into cooked pasta. Serve immediately. If sauce is too thick, can add a little more milk and chicken broth. Serves 6. Per Serving: 3.83 g fat and 279 calories.
Brown meat and drain. Mix meat and all other ingredients in large pot. Bring to boil. Return to low heat and simmer for 1 hour or until vegetables are tender.
Preheat oven to 300°. Combine cheese, sour cream, chipped beef, onion, Worcestershire sauce and green pepper in bowl; mix well. Slice off top of bread. Cut out soft center carefully, leaving shell. Spoon cream cheese mixture into bread shell. Replace top. Bake, wrapped in foil, for 1 1/2 hours. Cut soft center into cubes. Serve with dip.
Boil and mash potatoes. Add egg yolks and 2 tsp. salt, beating well. Add melted butter. Then, add flour gradually, adding enough so a dough is formed. Knead dough until smooth. Break off pieces and curl on the tines of a fork. Add the remaining salt to a large pot of boiling water. Drop gnocchi into the pot, a few at a time. When they come to the surface, remove and drain.	Keep warm. Place in serving dish. Pour hot tomato sauce over and sprinkle with grated Parmesan or Romano cheese.
Mix together and let set overnight. Use with round loaf of dark bread, crackers or vegetables.
Mix sugar, egg, vanilla, oil and baby food. Blend well. Add baking soda, baking powder, cinnamon, nutmeg and flour. Mix thoroughly. Fold in nuts and raisins. Pour into well-greased 9 x 5-inch loaf pan. Bake at 350° for 60 to 70 minutes. Cool cake in pan for 10 minutes. Place on rack to cool. Do not slice until next day, otherwise cake will crumble. Keep refrigerated. Better a few days old.
Beat sugar and oil in large mixing bowl with mixer at low speed. Add beaten eggs, zucchini and vanilla. Beat together well. Add flour, cinnamon, baking soda, salt and baking powder. Put into 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake at 350° for 1 hour or until done. Cool 10 minutes, then turn out of pans. May also freeze.
Combine all ingredients, breaking bread into small pieces before adding. Shape in casserole or large loaf pan. Spread cream of mushroom soup, straight from can, on top with back of spoon. Bake at 350° for about 1 hour. Serves about 6.
Combine egg, milk, onions, soup and 3/4 cup herb seasoned stuffing; stir until blended. Stir in eggplant; spoon into greased 1 1/2-quart casserole. Combine remaining ingredients. Sprinkle over casserole; bake at 375° about 30 minutes or until golden brown.
Mix together butter, water, flavoring and a few drops of coloring. Add sugar, enough to make the consistency of pie dough. Press into individual molds or shape into desired shape. Refrigerate or freeze until ready to serve. Yields about 1 pound.
Bring pineapple with juice to a boil; add Jell-O and stir until Jell-O is melted. Add Cool Whip and buttermilk; mix well. Add nuts. Chill before serving.
Chop cabbage and add grated onion. Add other ingredients and refrigerate overnight. This slaw has a nice tangy taste.
Melt butter in a 9 x 9 x 2-inch baking dish. Mix sugar, flour, baking powder, salt and milk together. Pour over melted butter. Do not stir. Pour pie filling onto mixture. Do not stir. Bake at 325° for 50 minutes. Serve warm.
Mix butter, sugar and eggs; beat well. Add self-rising flour and baking soda, then cut bananas up small. Add vanilla and nuts. Bake in a 350° oven for 30 minutes.
Simmer broccoli in undiluted chicken broth. Set aside. Melt margarine in large saucepan. Add flour and stir until thickened. Add salt. Slowly add milk, stirring constantly. Cook until very thick. Add to chicken broth and broccoli and mix well. If you desire, add cheese for added flavor. Stir until melted. Serve warm.
Boil broccoli flowerets in boiling salted water, 2 to 3 minutes until tender-crisp. Drain and keep warm. Heat oil and butter in a small saucepan over low heat. Add garlic, shallot and peppers. Cook about 2 to 3 minutes. Do not brown garlic. Cook pasta in rapidly boiling water until tender. Drain. Mix all ingredients together. Toss with cheeses. Put into oiled casserole. Bake 5 to 10 minutes at 350° to melt cheese. Serves 6 to 8.
Heat pineapple and jello to boiling. (No extra water is needed.) Cool in refrigerator until slightly congealed. Add crumbled cream cheese and beat with electric mixer. Add celery and pecans. Fold in whipped cream. Pour into mold or a 9 x 13-inch pan. Refrigerate until firm. Cut in squares and serve on lettuce leaf. Serves 12 to 15.
Combine sugar, butter, milk, vinegar, corn syrup and salt in a greased 5-quart Dutch oven or kettle. Cook over medium heat to 236° (soft ball stage), stirring constantly. Remove from the heat. Stir in peanut butter and marshmallow. When almost blended, add peanuts and vanilla. Line a 13 x 9-inch pan with foil; lightly grease it. Pour in fudge; refrigerate until completely cooled. To cut, lift fudge from pan. Remove foil. With a large knife, cut into 1 1/4-inch squares. Store in an airtight container in the fridge.
Scald milk. Pour over the bread crumbs. Cool. Add butter, sugar, eggs, salt, raisins and cinnamon. Pour into buttered casserole. Bake 45 minutes at 350°.
Cook rhubarb in water until very tender. Let drain through cloth-lined colander or strainer. Add sugar; stir to dissolve. Add lemon juice. Chill to serve.
Sift together flour, baking powder and salt. Set aside. In a large mixing bowl, cream margarine and sugar. Beat in eggs and vanilla. Mix in flour mixture, alternating with milk. Chill dough. Divide dough into workable parts.
In blender, combine all ingredients except the pie crust. Beat for 30 seconds. Pour into pie crust. Bake at 350° for 40 to 50 minutes or until the middle of the pie is set.
Cook macaroni; cool. Combine all ingredients, except broccoli. Toss lightly. Chill several hours. Add broccoli before serving. Serves 10 people.
Cook noodles; drain. Return to kettle. Heat butter or margarine with cream, until butter melts. Pour over noodles. Sprinkle with cheese. Toss well until noodles are well coated. Serve with salt and pepper and add chunks of cooked chicken if you like.
Cut cheese and butter into small cubes. Combine with all ingredients and bake in a greased 2-quart baking dish at 350° approximately 1 hour. Let set about 5 minutes and cut into squares. Can be cooked ahead of time for 40 minutes, then reheated for 20 minutes. Serves 8.
Mix all ingredients and put in a freezer for at least 24 hours. Serve frozen.
Heat oven to 375°. Stir oil, garlic and seasoning together. Coat meat with 3 tablespoons of seasoning mixture. Place in large roasting pan. Toss potatoes with remaining seasoning mixture; arrange around meat in pan.
With mixer, blend until moistened on low speed. Mix on medium speed for 2 minutes. Pat into bottom of 10X15 jelly roll pan. Set aside.
Combine yeast with water. Blend 1 package biscuit mix with sugar and oil. Stir in dissolved yeast. Cover in refrigerator 1 hour. Make into rolls. Let rise 45 minutes. Bake in 450° oven 10 to 15 minutes, until brown.
Heat oven to 375°. Heat water, 1 teaspoon salt to boiling, stir in macaroni. Boil until tender 5 to 8 minutes. Drain, rinse in cold water. Beat egg yolk, stir in macaroni and 1 tablespoon chives. Press mixture against bottom and side of greased 9-inch pie plate with back of spoon. Bake 10 minutes, remove from oven and cool 10 minutes. Increase oven temperature to 425°. Sprinkle Cheddar cheese over crust.
Scrub potatoes (or peel); cut into thick strips. Cover with cold water and let stand for 30 minutes. Drain. Pat dry with paper towels. Combine oil, salt and pepper in large bowl. Add potatoes and toss well to coat. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 475° for 25 minutes or until tender and browned, turning once after 15 minutes.
Place cutlets between waxed paper or foil and pound with side of cleaver until they are about 1/8-inch thick. Salt and pepper to taste and dredge in flour. Melt butter or margarine in skillet and brown garlic. Add veal, cooking over medium heat until brown. Remove veal to shallow baking pan. Add butter or margarine to skillet and brown mushrooms. Add Marsala and bring to a boil. Simmer approximately 2 minutes to blend flavors. Pour wine-mushroom sauce over veal. Cover pan and bake approximately 20 minutes at 350°. Garnish with parsley.
Blend shortening into dry ingredients. Add milk. Put dough on floured board. Knead as little as possible; pat dough, cut and place with sides touching. Biscuits will be light and fluffy if they are not handled too much. Bake at 450° for 10 to 12 minutes.
Brown meat with onion. Drain grease. Add remaining ingredients and cook slowly until Velveeta melts. Serve with tortilla chips.
Can use a big can of lemonade and big carton of Cool Whip and make two pies.
Put hot water and butter in a bowl. Stir until butter is melted. Stir in 1/4 cup barbecue sauce. Add stuffing mix; stir until water is absorbed. Divide meat into 8 parts. Pat into patties. Place stuffing on 4 patties, cover with the other 4 patties, then carefully wrap meat around stuffing and seal. Place in a 9-inch square pan, cover with remaining barbecue sauce. Bake at 350° for 25 minutes or until meat is done.
Beat water and egg white until frothy. Mix cinnamon, sugar and salt together. Add egg white to nuts. Stir until nuts are wet. Add sugar mixture to wet nuts and stir until all are covered. Spread on a cookie sheet and bake at 225° for 1 hour. Stir occasionally. Store in an airtight container.
Combine dressing and mustard; set aside. Drain grease from just cooked bacon and add oil, mushrooms and onion. Cook until just tender and remove vegies. Stir-fry chicken bites. Re-add vegies and dressing to skillet. In large bowl place torn greens and bacon and cover with hot mixture. Top with sliced eggs and serve!
Wash zucchini and tomatoes; slices should be between thin and 1/4 inch. Arrange both vegetables, alternating on a cookie sheet. Sprinkle with salt, oregano and Parmesan cheese. You may want to boil zucchini a little while to start its cooking (before). Bake-broil at 325° for 5 to 10 minutes, or until tender.
Soak cucumbers in salt water (1/2 cup) overnight. Take them out and cover them with boiling water and let set for three hours. Strip cucumbers and put into jar. Mix together vinegar, sugar, salt, celery seed, dry mustard and turmeric for sauce. Pour mixture over cucumbers and seal. Boil jars for 5 minutes.
Drain beans. Combine jelly, vinegar, cornstarch and salt. Cook until jelly melts and then until thickened; toss with beans. Add celery and onion. Let stand for several hours in refrigerator overnight.
Mix butter, beating with electric mixer until light and fluffy, then whisking in oil, one tablespoon at a time. Refrigerate in a covered container.
Simmer chicken in small amount of water until tender; water should be seasoned with salt, pepper and a little dill weed. Combine soup, sour cream, onion, cheese and broth.	Add chicken and bake in casserole dish until bubbles, about 30 minutes at 350°. Serve over	chow mein noodles. Sprinkle paprika and parsley flakes on top of casserole. Serves 10.
Combine butter, sugar, flour, baking powder, salt and milk. Blend by hand and pour into an 8 x 8 x 2 or 9 x 9 x 2-inch pan. Combine 1/2 to 3/4 cup sugar with fruit (unless fruit was frozen with a sugar syrup). Pour over batter. Bake at 375° for 30 to 40 minutes.
Steam green beans until tender, yet crisp; cool. Add onions, bell pepper, shrimp and dressing. Chill at least 12 hours before serving. Add pepper and serve on lettuce leaf.
Beat eggs, then mix all ingredients together (including the frosting mix). Bake for 55 minutes in Bundt pan. Do not open oven door. Cake falls easily!
Stir all ingredients until well blended. Spray muffin tins with Pam. Fill muffin cups 2/3 full. Bake 20 to 30 minutes at 400°.
Saute mushrooms, onion and butter in a saucepan until tender. Stir in cornstarch, wine, parsley, bouillon, salt, water and pepper. Cook and stir until thick and bubbly.
Layer bottom of casserole dish with asparagus. Spread cream of mushroom soup over asparagus. Add cheese. Melt butter and mix with crumbled crackers. Place on the cheese layer. Bake at 300° for 30 minutes.
Mix pecans, flour and softened butter. Press into 9 x 13-inch pan. Bake at 325° for 10 to 15 minutes. Cool. Mix until smooth the cream cheese, confectioners sugar and Cool Whip. Spread over crust. Mix until smooth the pudding and milk; pour over filling. Top with Cool Whip, sprinkling nuts on top. May use any flavor of pudding.
Cook macaroni as directed; drain. In a large bowl combine chopped onion, green onion, tomatoes and shredded ham or turkey. Add macaroni and mix with mayonnaise, salt and pepper to taste. Put hard-boiled eggs on top. Eggs can be quartered and laid on top. Refrigerate for about 2 hours.
Cook rice. Add Swiss cheese, butter and soup. Steam mixed vegetables and add to rice all other ingredients. Add chicken breasts. Makes a large casserole dish. Sprinkle bread on top. Bake about 30 minutes at 375°.
Cook sausage balls in oven about 10 minutes. Heat jelly, ketchup and Worcestershire sauce mixture. Add sausage balls and cook in crock-pot for at least 1 hour.
Mix cream cheese and sugar. Beat until smooth. Fold in Cool Whip, fruit and nuts. Put in greased 13 x 9-inch pan. Cover with foil and freeze overnight. Can use other fruits, if desired.
Spread 1 cup Cool Whip in bottom of pie crust. Freeze 10 minutes. Carefully spread fudge sauce over whipped cream. Stir milk gradually into peanut butter until smooth. Add pudding mix and vanilla. Beat with wire whisk 1 to 2 minutes; gently stir in remaining Cool Whip. Carefully spoon over fudge sauce. Freeze 4 hours or overnight. Let stand at room temperature 15 minutes or until it slices easily. Store leftovers in freezer.
Butter the bottom and sides of a 15 x 10 x 1-inch baking pan with 1 1/2 teaspoons of butter. Sprinkle with 1 cup peanut butter chips; set aside. In a heavy saucepan, bring sugar, corn syrup, water and remaining butter to a boil over medium heat, stirring constantly. Cook and stir until butter is melted. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from heat; stir in peanuts. Quickly pour onto prepared baking pan; sprinkle with chocolate chips and remaining peanut butter chips. With a knife, gently swirl softened chips over top of brittle. Cool before breaking into pieces. Store in airtight container. Yield: 2 1/2 pounds.
Cook the shells according to the directions on package. In a large bowl, combine Ricotta cheese, egg white, nutmeg and Mozzarella cheese. Add cooked spinach, steamed. Stuff the shells with cheese mixture. Top with Prego and Mozzarella cheese. Bake at 375° for 30 minutes.
Cook broccoli in small amount of water for 7 minutes. Drain. Make sauce of undiluted soup, mayonnaise and curry. Add nuts. Mix all together. Place in greased casserole, cover and bake in 350° oven for about 25 to 30 minutes. Serves 6 to 8.
Cream butter and sugar. Add egg and mix. Add flavoring. Gradually add flour and salt. Pat dough around Kisses (about the size of walnut). Bake at 350° for 10 to 12 minutes. (Do not bake more than 12 minutes.) Cool and roll in powdered sugar.
Cook hamburger, onion and bell pepper together. Then drain off excess grease and add other ingredients. Bake at 325° for 45 minutes in a casserole dish.
In 12 x 7 x 2-inch baking dish, layer 1/2 squash. Mix next 3 ingredients. Fold in whites and cheese. Crumble bacon on top. Repeat layers. Bake at 350° for 20 to 25 minutes. Serves 8 to 10.
Place 6 pieces of buttered bread on bottom of a 9 x 13-inch pan. Sprinkle with 1/2 sausage and then cover with 1/2 of cheese. Repeat layer one. Beat eggs, milk, salt and pepper. Pour over layers and cover. Set in refrigerator for at least 3 hours, but best to set overnight. Bake at 350° until browned.
Mix all ingredients together. Pour into greased iron skillet. Bake at 350° for 30 to 45 minutes.
Heat oven to 325°. Mix coconut, sugar, flour and salt. Stir in egg whites and almond extract. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake 20 minutes or until edges are golden brown. Immediately remove from cookie sheets. Makes about 18.
Mix all ingredients together. Pour into one 9 x 13-inch pan and one 9 x 9-inch pan. Bake at 350° for 30 to 35 minutes.
Place all ingredients in a blender. Blend until smooth. Serves 4 to 5 people.
Put chicken, water and bay leaf in a large pot. Cook until chicken is tender. Cool broth and skim off fat. Bone chicken and cut into small pieces. Return to pot and add remaining ingredients. Simmer covered for 1 hour or until vegetables are tender. Remove bay leaf beforing serving.
Cook pasta according to package directions. Cook chicken in olive oil for 3 minutes until it's not pink. Add green beans and undrained tomatoes. Bring to boil; reduce heat. Simmer, uncovered, 9 minutes until slightly thickened. Add cheese and pasta and toss.
Grind together cranberries and orange. Add sugar; mix jello and hot water. Cool and then add to first 3 ingredients. Add celery, nuts and apples. Chill until firm.
Cream sugar, Crisco, Wesson oil and egg yolks (add one at a time, reserve whites). Add flour, soda and buttermilk alternately. Beat egg whites until stiff and fold into mixture.	Bake in 3 greased and floured pans at 350°.
Mix sugar, cornstarch and salt. Add to berries. Fill lined pie shell. Dot with butter and cover with top crust. Bake in a 450° oven for 10 minutes. Reduce to 350° and bake 30 minutes longer. Yields one 9-inch pie. Raspberries can be used in place of the strawberries in the same quantity.
Look up ingredients and fill in. Mix as any fruit cake. Bake slowly at 325°, about 1 hour or until cake tests done. Bake in tube pan.
Combine all ingredients tossing well to coat thoroughly. Refrigerate overnight. Use as a dip with Frito chips, or eat as a salad.
In 3-quart saucepan, combine broth and rice. Over medium high heat, heat until boiling. Cover, cook over low heat 15 minutes or until rice is tender, stirring occasionally. Add mixed vegetables, chicken and parsley. Heat through stirring occasionally. Serves 4.
In a large bowl, thoroughly mix the biscuit mix and undissolved yeast. Combine milk and water in saucepan; heat over low heat until liquids are warm. Gradually add to dry ingredients and beat 1 minute at low speed of mixer, scraping bowl occasionally. Add eggs and continue beating at the same speed for 1 minute, scraping bowl occasionally. Cover batter; let stand at room temperature 30 minutes. Stir batter down. Use hot, greased griddle and about 1/4 cup of batter for each pancake. Makes about 25 pancakes.
Heat oven to 375°. Grease 9 x 13 baking dish. Cook beef until red is gone; drain. Salt and pepper to taste.
Mix and refrigerate all except rye bread. Cut center out of round rye bread; scoop bread inside out for a bowl. Break bread into bite-size pieces. Set aside. Just before serving, fill bread bowl with dip. Place bread pieces around bowl with toothpicks. When dip is gone, eat bread bowl.
Combine first 8 ingredients in a large Dutch oven. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, 45 minutes, stirring occasionally.
In a Dutch oven or soup kettle, bring water to a boil. Add broccoli, celery and carrots. Boil 2 to 3 minutes. Drain; set vegetables aside.
Cook and chop prunes. Blend sugar, oil, eggs and vanilla. Sift dry ingredients together and add to sugar mixture, alternately with the milk. Add nuts and prunes; mix well. Pour into greased and floured tube pan. Bake at 300° for 1 hour. When done, remove from oven and frost while hot, using Buttermilk Frosting.
Mix sauerkraut, basil and celery seed in 6-cup baking dish. Make deep cuts in sausage, about 1 inch apart. Push sausage into sauerkraut mixture to cover halfway. Dissolve brown sugar in hot water and drizzle over sausage. Bake at 350° for 1 hour or until sausage is tender.
Cream butter and cream cheese in mixer bowl until light and fluffy. Blend in egg yolk, pineapple juice and rum extract. Add cake mix 1/3 at a time, mixing well after each addition. Stir in coconut. Chill, covered, for 30 minutes. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 11 minutes or until light brown. Cool on cookie sheet for several minutes. Remove to wire rack to cool completely. Yield: 4 dozen.
Combine cake mix, cherry filling, almond flavoring and eggs by hand. (Note: Do not mix cake according to package directions.) Pour into greased 9 x 13-inch pan. Bake in 350° oven for 40 to 45 minutes. Let cool in pan on wire rack.
Bring 4 quarts water with a little oil in it to a boil and add salt. Drop noodles one at a time into water. Cook 4 to 5 minutes (should be only half-cooked). Run noodles under ice water and set aside. Chop flounder into 1/2-inch squares and mix with crabmeat, scallops and shrimp in a large bowl. Melt the butter and saute the mushrooms for about 2 minutes. Remove from heat and drain. Combine Bechamel Sauce, Ricotta and 1/2 cup Parmesan cheese with eggs and mushrooms. Put layer of noodles on bottom of buttered 9 x 12-inch baking pan. Put one-third of the fish mixture and one-third of the cheese mixture on top of the noodles. Add one-third of the Mozzarella. Top with noodles. Repeat process twice more, ending with a layer of cheese sauce. Sprinkle with the last of the Mozzarella and the parsley. Bake at 325° for 1 1/2 hours. Top with remaining grated Parmesan at serving time. Serve 8 to 12.
Melt margarine in large saucepan over low heat, add marshmallows and cook, stirring constantly, until marshmallows are melted and syrupy. Remove from heat, add Rice Krispies cereal. Stir until well coated.
Cook broccoli as directed on package being careful not to overcook. Mix soup, mayonnaise, curry powder and lemon juice. Layer broccoli in oblong dish that has been buttered. Then add a layer of chicken and then sauce. Repeat. Top with cheese and bread crumbs. Bake for 30 minutes at 350°.
Cook carrots in water until barely tender. Drain. Cook onion gently in 1/4 cup butter until lightly brown. Stir in flour, salt and mustard. Stir in milk until smooth. Add pepper, celery salt and cheese; stir until cheese is melted. Place carrots in a shallow casserole. Pour cheese sauce over carrots. Top with bread cubes which have been mixed with remaining butter. Bake at 350° for 35 to 40 minutes. Serves 6 to 8.
Cream butter; add sugar and syrup, creaming constantly. Add the salt to the eggs and beat until light and fluffy. Add eggs to the first mixture. Add the vanilla and broken nut meats. Pour into a 9-inch pie pan lined with unbaked pastry. Bake at 350° for 40 to 50 minutes.