HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Dump crushed pineapple into 9 x 13 x 2-inch ungreased pan and spread evenly. Dump cherry pie filling over pineapple and spread evenly. Dump cake mix (dry) over pie filling and spread evenly. Spread chopped nuts over cake mix. Slice margarine into pats and place on top of cake. Bake 1 hour and enjoy.
Combine bran, milk and bananas in mixing bowl. Add sugar, egg and shortening. Stir only until combined. Fill greased muffin pans 2/3 full. Bake in 400° oven about 25 minutes. Makes 12.
Mix soup, onion, olives and enchilada seasoning together. Fry tortillas in oil until soft. Dip tortillas in enchilada sauce. Add meat, soup mixture and cheese in tortillas and roll. Top enchiladas with more cheese and sauce and add green onions on top.
Mix Kool-Aid according to package. Add one can of orange juice in punch bowl; add 7-Up. Add sherbet and serve.
In a 1 3/4-quart casserole, combine potatoes, peas, green onion, soup, milk, salt and pepper. Bake at 325° for 1 hour. Sprinkle with paprika. Serves 4.
Mash avocados with a potato masher. Add remaining ingredients and mix thoroughly. Let stand for 1 hour and serve.
Step 1: Dissolve strawberry flavor gelatin in 2 1/2 cups boiling water. Pour 1 1/2 cups into 6 cup ring mold. Chill until set but not firm, about 15 minutes. Chill the remaining gelatin in a bowl. Gradually blend in 1/2 cup sour cream; spoon over the gelatin in mold. Chill until set but not firm, about 15 minutes.
Add orange flavoring to yellow cake mix or use 1 box orange cake mix. Cool for 15 minutes and put holes in cake with fork. Mix jello, boiling water and cold water. Let cool. Pour over cake and refrigerate for 1/2 hour. Mix vanilla pudding, orange extract, milk, vanilla and Cool Whip. Put over cake and refrigerate.
Combine flour, baking soda and baking powder. Mix well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring just until dry ingredients are moistened.
Drain pineapple; reserve juice. Set pineapple aside. In saucepan, combine juice, sugar, eggs and salt. Cook, stirring constantly, over medium-low heat until slightly thickened. Remove from heat; cool. Stir in pineapple, celery, apples and pecans. Fold in whipped cream. Pour into a 9-inch square pan. Cover and freeze until firm. Let stand at room temperature for about 15 minutes before cutting. Serve on lettuce lined plates, if desired. Easy to increase amount and to prepare ahead of time. Serves 12.
Mix well and roll out in small balls. Bake at 350° for 15 minutes.
Combine first 5 ingredients in top of double boiler and mix well. Place over simmering water and beat with rotary beater 7 to 10 minutes or until mixture holds stiff peaks. Remove from heat and blend in vanilla. Makes enough to frost two 9-inch layer cakes.
In double boiler top, put marshmallows and butter and stir until melted. Make pink with a	few drops of red food coloring. Pour mixture over popped corn and shape into balls quickly with well greased hands.
Follow those words printed so perfectly on the side of the box of Kraft Macaroni and Cheese! They explain it better than anyone.
In large bowl, blend sugar, butter and chocolate. Add eggs, one at a time, until well blended. Mix in vanilla. Combine flour, baking powder and salt. Add gradually to chocolate mixture. Cover and chill 2 hours or overnight. Drop mixture by rounded teaspoonfuls into powdered sugar, coating lightly. Shape into balls. Place on greased baking sheets, 2-inches apart, flatten slightly. Bake at 350° for 12 to 14 minutes or until done. Remove and cool on wire racks.
Mix cheese, lemon juice and curry powder; spread on rolls. Fit ham and Swiss cheese on top; cover with roll. Cover with foil and bake 30 minutes at 350° or until cheese is melted.
Simmer sauce and add hot dogs cut into 1-inch pieces. Simmer 5 to 6 minutes. Put toothpick in each piece of hot dog and serve in shallow dish containing some sauce.
Brown meat in skillet. Drain well; add diced cheese and stir until melted. Add spices. Spread on party rye. Place on cookie sheet and freeze or place in oven at 400° for 4 to 5 minutes. Cook after frozen on cookie sheet at 400° for 10 minutes. Serve hot. May also be kept warm in crock-pot.
Cream butter, sugar and shortening until fluffy and light. Add eggs. Combine flour and baking powder. Add to cream mixture, alternating with milk. Stir in flavorings. Spoon mixture into greased 10-inch tube pan and bake 1 1/2 hours at 325°. Add glaze to cake and cool before turning out.
Scrub baking potatoes. Puncture skins with fork. Bake at 425° for 1 hour. Cut potatoes in half lengthwise and scoop out insides. Mash. Combine water, dry milk powder, salt and pepper. Add to mashed potatoes and beat until fluffy, adding more hot water if needed. Pile lightly into shells and sprinkle with paprika. Return to oven for about 10 minutes or until heated through. Yields 6 servings. Has 60 calories per serving.
Combine all, except butter and flour. Simmer for 5 minutes. Blend butter and flour and add to corn, then add pepper.
Mix all ingredients, except muffins. Split and toast English muffins. Spread with mix and broil until bubbly.
Brown meat in salt, pepper, garlic salt and seasoned salt. Place in roasting pan. Pour the remaining ingredients over the meat. Cover and bake at 325° until tender (approximately 3 hours). Add more water if necessary. Chill meat and sauce. Cut off all fat. Slice across the grain (thin slices). Place in dish. Pour sauce over the top. Cover and freeze or chill until ready to reheat.
Put ingredients in a roaster pan in order listed. Fill to within 3 to 4 inches of top of pan with water. Bake at 250° for 12 hours.
Prepare cake mix per directions. Bake in 3 (9-inch) layer pans (layers will be thinner). Set aside to cool. Mix pudding according to directions. Refrigerate to set. Using 1/3 of each of the ingredients in order begin to layer them in 1 large glass punch bowl, starting with the cake: 1 (9-inch) cake (broken into pieces), 1/3 cherry pie filling, 1/3 fruit cocktail, 1/3 pineapple, 1/3 topping and 1/3 coconut. Repeat 2 more times. Refrigerate until served. Serves 35.
Mix first 12 ingredients well and add flour and lemon extract. Bake at 400° for 15 minutes then 350° for 35 to 40 minutes (test with knife).
Cut tops off beets, leaving at least 1-inch of stems. Scrub beets under running water with soft vegetable brush, being careful not to break skins. Place beets in saucepan; cover with water. Bring to a boil over high heat; reduce heat. Simmer 30 minutes or until just barely firm when pierced with a fork. Transfer to plate and allow to cool slightly. Meanwhile, in a medium mixing bowl, whisk together oil, vinegar, horseradish, mustard, sugar, salt and pepper. When beets are cool enough to handle, peel off skins and trim root end. Cut beets in half, then into wedges. Add warm beets to vinaigrette in mixing bowl. Toss to coat. Serve warm or at room temperature.
Mix shrimp and crabmeat with the next 8 ingredients. Stir in chopped Mandarin orange sections; chill. To serve, fill avocado halves with shrimp and crab mixture. Garnish with additional Mandarin orange sections, grapes and melon balls. Makes 4 servings.
Crush half of the strawberries with a potato masher or fork; stir in cornstarch, lemon juice, salt and sugar. Cook over medium heat until mixture is thickened and clear. Cool. Slice or cut in halves the remaining strawberries. Fold into the cooked mixture. Pour mixture into pie shell; chill. Cover with whipped cream before serving.
Brown hamburger meat and onion. Drain. Return to skillet; add chili seasoning, corn and salsa. Simmer for 5 minutes and add sliced black olives, if desired. Pour into 8 x 8-inch baking dish or similar size dish. Mix cornbread mix with milk according to package directions. Fold in cubed Cheddar cheese. Pour this mixture onto meat in baking dish. Bake in 425° oven until cornbread is done, about 30 minutes.
In medium bowl mix oil, lime juice, cilantro, garlic, red pepper, salt and pepper. Pour marinade over steak. Cover and marinate in refrigerator turning occasionally 1 to 4 days. Barbecue steak on grill brushing with marinade. In skillet, brown green pepper and onion in butter.
Mix first 3 ingredients like pie dough and press in a 9 x 13 inch pan. Bake at 350° for 15 minutes and cool. Cream together next 3 ingredients and spread on first layer. Whip together milk and pudding and spread on second layer. Top with the remaining Cool Whip.
Boil sugar, milk and salt until it will form a soft ball in cold water. Let cool. Add peanut butter. Beat well.
Cream butter and sugar. Add eggs, one at a time. Sift all dry ingredients together. Mix with creamed mixture. Chill thoroughly and roll out. Use cookie cutters you desire. Bake on ungreased cookie sheet at 375° for 6 to 8 minutes. Frost and decorate.
Brown hamburger, then add remaining ingredients. Simmer for about 1/2 hour.
Cook and drain broccoli; put in bottom of a 9 x 13-inch pan. Add chicken. Mix soup, milk and cheese. Pour over chicken. Bake at 350° for 30 minutes. Top with French fried onion rings, if desired. Bake an additional 10 minutes.
Put all ingredients in food processor to mix thoroughly. Store in refrigerator. Can be used as the fruit for diabetic meal planning.
Mix together and pour into greased baking dish. When cutting up chicken, pull skin off and spread to dry. Grind this and sprinkle on top. Bake at 350° for 60 to 90 minutes.
Mix the first 4 ingredients; pour into casserole dish. Top with crackers mixed with oleo. Makes a crumbly crust. Bake at 350° for 30 minutes.
Cut hot dots in fourths. Cut bacon (1 strip) in thirds. Wrap bacon around hot dogs. Put toothpick to hold. Sprinkle dark brown sugar over hot dogs. Bake 40 minutes at 375°.
Sprinkle pecans in bottom of buttered 12 cup Bundt pan. Arrange dough in pan (I cut rolls in half), sprinkle with dry pudding mix. Stir together melted margarine, brown sugar, cinnamon- pour over rolls. Cover and chill for 8 hours. Bake at 350 for 30 minutes or until golden brown. Serve immediately.
Blend well the cheese, sugar, eggs (add one at a time). Add almond extract and beat 5 minutes. Butter generously a 9-inch pie plate; pour in pie plate and bake in 325° oven for 50 minutes. Cool 10 minutes.
Combine beaten eggs, oil, and milk in a large bowl. Sift flour together with sugar, baking powder, soda, cinnamon and salt. Add egg mixture; mix well. Stir in carrots, coconut, cherries, raisins and pecans. Mix well. Put in a large loaf pan. Bake for 55 to 60 minutes at 350°.
Combine patience, love and generosity with Understanding. Add dash of Laughter and sprinkle with Kindness. Add plenty of faith. Spread over a lifetime and serve everyone you meet.
Mix sugar, oleo and milk (also cocoa, if using) together in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for one minute. Remove from heat and add peanut butter, oatmeal and vanilla. Mix well. Drop by tablespoon onto wax paper, cool, cookies harden fast so work quickly.	I have had this recipe from when I was in Middle school and have always used it. (If you want to make the chocolate kind, use 2 Tbsp. cocoa, 4 Tbsp. oleo and 1 1/4 c. of oatmeal. Rest of ingredients stay the same.)
Cut shortening into flour and salt. Combine egg, water and vinegar and beat. Pour liquid into flour mixture all at once. Blend with spoon until flour is moistened. Can be kept in refrigerator or frozen up to 2 weeks. Roll out on floured dough board. Line pie plate and bake.
Mix all together. Drop by teaspoon on greased cookie sheet. Top each with a sliver of almond. Bake at 350° for 12 to 15 minutes.
In large mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared pie crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
Cut the top off the rolls. Spread over the bottoms of the rolls the mustard, butter, poppy seed and onions, then layer ham and cheese on onions. Put top of roll back on. Bake at 325° for 15 minutes or until cheese is melted.
Put in bowl. Add 3 or 4 tablespoons salt. Stir a few times and let sit 1/2 hour. Drain. Add 4 cups white sugar. Add vinegar (enough to make juicy). Add more sugar if you want to. Put in gallon jar in refrigerator to keep.
Combine ingredients. Bring to a boil, then simmer. Spoon 1/2 cup on ham during last 30 minutes of baking. Heat remaining mixture and serve with sliced ham.
Heat oil (3 to 4 inches) in deep fat fryer to 375°. Mix baking mix, cheese, onions, clams, reserved clam liquid, the egg and Worcestershire sauce just until blended. Drop by rounded teaspoonfuls into hot oil. Fry until golden brown on all sides, 1 1/2 to 2 minutes; drain on paper towels. Serve with Mustard Sauce. Makes about 3 dozen appetizers.
Brown ground beef and onion. Drain off all fat. Add next 4 ingredients. Simmer covered 10 to 15 minutes. Layer like lasagna in 9 x 13-inch pan: small amount of sauce on bottom of pan. Next, cut tortillas to make "noodle" layer. Don't overlap. Layer of sauce mixture. Layer of Cheddar. Repeat tortillas and sauce. Spread layer of sour cream before adding remaining Cheddar. Cover and bake until hot at 350° for 40 to 45 minutes. Let stand 15 minutes before serving. Enjoy!
Slice berries and layer in dish. Prepare jello as directed. Pour over berries and let set. Cut in squares and serve with reduced calorie Cool Whip. A sweet treat without the fat and calories!
Combine sugar and shortening. Add mixture of flour, baking powder and salt. Mix in milk and pour in a greased 9 x 13 baking dish. Pour peaches over top and bake at 350° for 30 to 45 minutes. Note: Timing depends on size of dish.
Preheat oven to 400°. Spray muffin cups with cooking spray. Combine flour, sugar, baking powder, salt and cinnamon. In large bowl, beat egg whites lightly. Stir in mashed bananas, milk and corn syrup. Add flour mixture; stir until well blended. Spoon into prepared muffin cups. Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool in pan 5 minutes.
Mix together, bring to a boil and then simmer for 15 minutes. Pour into a greased pan, put a piece of rope in one end of the pan, with about 2 feet of rope hanging outside of the pan. Sprinkle some shelled corn or oats into the mix and allow it to set up. Hang in a tree and watch the deer have a ball.
Combine all ingredients. Bake in 3-quart baking dish, uncovered, for 40 to 50 minutes at 350°.
Lightly grease shallow baking pan. Cut potatoes into 8 lengthwise wedges. Brush with oil. Place wedges spaced slightly apart in baking pan. Sprinkle with paprika. Bake 35 minutes at 400°. Serves 4. Per serving: 4 wedges, 133 calories, 4 mg. sodium.
Grate raw potatoes. Squeeze water out with towel. Beat egg lightly and pour over potatoes. Add flour. Sprinkle spike over potatoes. Heat vegetable oil until hot. Drop potatoes by the spoonful into fat; brown lightly on each side. Drain. Serve with applesauce. Serves 6.
Beat cream cheese until smooth; add green pepper, onion, pineapple, salt and 1 cup of pecans. Mix well. Cool until it can be rolled into a ball. Roll in remaining nuts. Chill at least 1 hour. (Flavor increases if chilled overnight.) Serve with crackers or party rye.
Bake 1 hour at 350° in a 9 x 13-inch greased pan.
Spray casserole dish or grease. Add beef; salt and pepper it to taste. Add the Worcestershire and the dry onion soup mix. Cover and cook at 325° for 1 hour, then add vegetables. Pour the beef broth over all and cook until vegetables and beef are tender. Beef could be put into crock-pot overnight and vegetables added in morning.
Mix cake mix, egg and margarine together. Press into 9 x 13-inch pan or dish.
Beat eggs until foamy at medium speed of an electric mixer. Gradually add sugar, beating 5 minutes or until thick and lemon colored. Reduce speed to low; gradually add milk, liqueur and 1/2 teaspoon nutmeg, beating until combined. Chill thoroughly.
Mix together egg whites, nonfat milk, vanilla, fructose and applesauce. Sift flour, baking powder and cocoa powder into liquid mixture and mix well. Fold in chocolate chips and walnuts. Pour into an 8-inch pan, sprayed with nonstick spray. Bake in preheated 350° oven for 45 minutes. Cool and cut into 16 bars.
Mix peanut butter and cream cheese together. Add powdered sugar, then beat in Cool Whip. Mix well. Pour in graham cracker crust and refrigerate 2-3 hours before serving.
Preheat oven to 350° and grease a 13 x 9-inch pan. Combine pudding mix and milk in 1-quart glass bowl and cover. Cook in microwave on High for 6 minutes. Rotate and stir every 2 minutes or cook in saucepan on top of stove according to package directions. Set aside, covered, and let cool for 10 to 15 minutes, then stir.
Wash mushrooms in cold water. Cut into thin pieces, slicing the mushroom along its length to preserve its form. Place butter in covered pan. Add mushrooms. Cook finely chopped onion until tender. Add onion to mushrooms. Salt and pepper to taste. Cook mushrooms until they are medium soft, at which point you reduce the heat to a very low level. Add beef stock, mixed with flour over very low heat until the consistency of gravy has been reached, add to mushrooms. Add sour cream and mix. Cook on low heat for 10 minutes.
In a 2-quart casserole dish combine all ingredients. Bake for 45 minutes at 400°, covered. Then top with 1 package of wieners and bake uncovered for 15 minutes more.
Crust: Mix graham cracker crumbs and melted margarine together. Press in 9 x 13 x 2-inch glass baking dish. Chill.
Dissolve yeast in 1/2 cup lukewarm water and 1 teaspoon of sugar. Let stand 5 minutes until double. Place flour in large bowl. Add yeast and 2 cups of warm water. Mix and knead for 5 minutes. Cover and let rise until double in bulk. Bring 2 cups of water and salt to a boil. Pour boiling water over corn meal flour. Mix very fast. Cool.
Brown beef in 4 or 5-quart pan; drain off fat. Add rest of ingredients. Bring to boil; reduce heat, cover and simmer for 30 minutes. Makes 6 servings.
Mix cream cheese and bacon together. Hollow out the portabella mushrooms a little and wipe them off with a wet paper towel; don't wash under water. Stuff the mixture into the mushrooms. Bake at 350° for about 15 minutes.
Halve and seed peppers. Boil peppers 3 minutes. Drain. Brown hamburger, drain off fat. Mix hamburger with all other ingredients, except green peppers. Fill pepper halves with meat mix. Refrigerate or freeze. Heat before serving.
Mix first 6 ingredients well. Roll into balls and place on wax paper. Melt chocolate and wax (paraffin) together in saucepan. Dip balls in chocolate mixture and place back on wax paper to cool.
Drain vegetables and mix in bowl. Add green pepper, onion, celery and pimentos. In saucepan, mix sugar, salt, vinegar, pepper and oil. Heat to boiling but do not boil. Cool, then add to vegetables and refrigerate.
Scald milk; melt the chocolate in the milk and then add the sugar, cornstarch and salt. Cook until thick. Beat the egg yolks and add a small amount of the chocolate mixture to them; stir. Add to the hot mixture. Cook a few minutes longer, stirring every few minutes. Continue until mix is thick. Add butter and vanilla; let cool. Pour into pie shell. Top with whatever you choose. This is for a large pie shell!
Slice onions lengthwise and saute in margarine. Do not brown. Remove onions from pan and brown cube steak. Layer in casserole dish soup, onions and steak. Continue until all ingredients are used, ending with soup. Cover and bake in 350° oven for 25 to 30 minutes until bubbly.
Place 2 cups of lettuce in the bottom of a large bowl; sprinkle with salt, pepper and sugar. Layer eggs atop lettuce in bowl. Sprinkle with more salt. Layer in order: peas, remaining lettuce, bacon and Swiss cheese. Spread mayonnaise over top, sealing to edge of bowl. Cover and chill 24 hours. Garnish with green onion and paprika. Toss before serving. This recipe makes 12 to 15 servings, and is great for making ahead when you're expecting guests the following day.
Grease two 8 x 4 x 2-inch loaf pans. In medium bowl, stir together flour, baking powder, cinnamon and ginger. In large bowl, with mixer at medium speed, beat together oleo and sugar. Beat in syrup. Add eggs and beat until well mixed. With wooden spoon, stir in apples. Stir in flour mixture, raisins and nuts. Divide into 2 pans. Bake at 350° for 1 hour to 1 hour and 15 minutes. Cool 10 minutes. Remove from pan.
Line cupcake pan with paper liners. Put vanilla wafer in bottom of each one. Mix all ingredients until very smooth. Pour batter on wafers. Bake at 325° for 15 minutes. Serve cold with any toppings.
Melt morsels. Mix all ingredients together and shape by dropping teaspoon size balls on wax paper. Let cool.
Melt together fat and oleo and add sugar, salt and sauce. Pour over cereal. Mix. Bake 1 hour at 200°. Stir every 15 minutes.
Combine all ingredients in large container. Stir until sugar is completely melted. Place in freezable containers. Add 1 bottle ginger ale when ready to serve.
Cream together sugar, brown sugar, butter, and peanut butter. Add vanilla and beaten eggs, mix. Add soda, baking powder, and flour, mix well. Cut miniature snickers in half of candy bars forming a ball. Place on ungreased cookie sheet.
Drain and save pineapple juice. Mix juice, brown sugar, soy sauce and garlic powder thoroughly. Add chicken breasts one at a time. Top with pineapple slices. Soak for at least 12 hours. Cook 10 minutes each side on grill at medium to low. Add more pineapple juice if meat is not mostly covered with marinade.
Put in sauce pan; 1 c sugar, 3 tbsp cocoa, 3 rounded tbsp flour. Add in center, 3 egg yolks and start blending gradually. Add 1 c pet milk, mix well. Place over hot heat and stir constantly until thick. Add 1 tsp vanilla, 1 tbsp milk and butter. Put in baked pastry shell and top with meringue.
Place popcorn into 2 large mixing bowls. Mix sugar, butter, syrups and salt in a medium saucepan. Bring to a boil and let boil 5 minutes on medium heat. Stir in vanilla and soda. Mix well. Slowly pour over popcorn. Stir in well. Drop into a greased jelly roll pan. Bake 1 hour at 250°. Don't stir. Store in an airtight bowl.
Line casserole dish with Doritos, bottom and sides. Start with mixture of canned things. Layer chicken, canned mixture and cheese (save enough cheese to cover for last 10 minutes of baking). Bake 45 minutes at 350°. Add rest of cheese on top and bake for 10 minutes. Entire dish is better if chilled overnight before baking.
Combine brown sugar, flour and pecans. Set aside. Combine butter and eggs; mix well. Stir in flour mixture just until moistened. Fill greased and floured mini muffin pan until 2/3 full. Bake at 350° for 20 minutes or until muffins test done. Remove immediately to cool on wire rack. Yield: about 2 1/2 dozen.
Mix all ingredients together. Use 3 tablespoons of mix to 8 ounces of hot water. Delicious.
Saute the first 4 ingredients in pan. In large bowl, combine tomatoes, rice, cheese and seasonings. Remove casing on sausage and break apart; cook down. Cool and add to vegetables. Put all into greased casserole. Spread 1 cup shredded cheese on top. Cover and bake at 350° for 30 minutes. Remove cover and bake 5 minutes more. Make a salad and enjoy!
Mix pistachio pudding (right out of the box, unprepared) and pineapple. Fold in Cool Whip. Add fruit cocktail and mandarin oranges. Top with cherries.
Beat eggs and sugar until light (5 minutes). Add salt, milk, flour, baking powder and mace. Mix together with melted butter; mix well. Bake in Bundt pan for 1 hour at 350°.
Purchase loaf of French bread. Slice in 12 equal pieces. Spread each piece with equal parts of garlic spread & butter or margarine. Wrap bread in aluminum foil & place in oven at 325 for approx. 15-20 minutes. Enjoy!!
Boil, without stirring, to 265° and then add coloring. Continue boiling to 290° and add flavoring. Remove at 300° from fire and pour onto greased marble slab or metal tray. Mark with knife and break apart with scissors when workable. Makes 2 1/2 pounds.
Mix sour cream, cream cheese and taco mix with electric mixer. Spread into pie dish; cover and chill overnight. Layer lettuce, tomatoes, cheese and taco sauce. Serve with nacho chips.