HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 10-inch cast-iron skillet, melt butter. Add brown sugar and stir. Arrange drained sliced pineapple on top of sugar. Fill in with well drained, crushed pineapple. Add cherries into center of pineapple slices, anywhere else for color. Mix yellow cake mix as instructed except substitute juice for water. Pour batter on top of the pineapple/sugar. Bake in oven approximately 15 minutes longer than cake mix instructions call for at the same temperature (usually 350°). Remove from oven. Place a large serving plate over skillet. Carefully turn the two upside down. The cake will drop out easily onto the plate!
Combine all ingredients in large bowl. Will make approximately 6 crab cakes. Fry on medium heat with very little oil or a nonstick covered pan, approximately 20 minutes. Serve on bun or on plate with mixed vegetables.
Toss peppers and onion in a small bowl. Spray small skillet with nonstick cooking spray. Add chicken and garlic and cook over medium heat until tender. Spread each bread half with mustard. Fill with chicken, two cheese halves and 1/4 cup pepper mixture. Cover loosely and microwave on High 30 seconds or until cheese melts. Add shredded lettuce.
Preheat oven to 450°. Peel potatoes and slice about 1/8-inch thick. Place slices in a bowl with oil, salt, pepper and oregano. Toss to mix well. Place slices in greased 15 x 10 x 1 baking pan. Spread slices so they overlap slightly. Bake potatoes uncovered for about 20 minutes; longer if you prefer them to be crispier.
Grease pan. Sprinkle rice in pan and then lay in chicken. Sprinkle with onion soup mix and bouillon mixture. Pour chicken soup diluted with water over. Cover and bake 1 1/2 hours at 350°. Bake uncovered another 15 minutes. Add water if necessary.
Bake in pie shell at 400° for 10 minutes. Reduce heat to 350° until done.
Cream softened cheese with butter in small bowl. Add sugar and cornstarch and beat. Add egg, milk and vanilla and beat at high speed until creamy. Set aside.
Mix together Cool Whip and orange Jello well. Add remaining ingredients and chill before serving.
In a saucepan, cook pudding and milk over medium heat until thickened. Cool slightly. In a bowl, cut peanut butter into confectioners sugar until small crumbs form. Add additional sugar, if necessary. Set aside 2 tablespoons crumbs. Sprinkle remaining mixture into pie shell. Pour pudding over crumbs. Chill. Top with whipped cream. Sprinkle reserved crumbs on top. Makes 1 pie.
Put tomatoes in blender with the flour. Then add the onions, garlic and all the other ingredients. Simmer gently, uncovered, until slightly thickened and creamy, about 2 hours. Stir frequently.
Cook potatoes; cube and cook bacon for 8 to 10 minutes, until lightly brown.
Heat oven to 350°. In medium bowl, combine first 5 ingredients; blend well. Pour in custard cups (about 6) and sprinkle with nutmeg. Set in baking pan with about 1-inch hot water; bake 45 to 50 minutes or until knife inserted near center comes out clean. Serve warm or chilled.
Blend together until thick the first 3 ingredients. To the egg mixture, add flour and baking powder and blend. Pour over baked crust and return to oven. Bake at 350° for 25 minutes. Sprinkle with powdered sugar.
Wash blueberries and put in a greased casserole. Mix sugar, flour and eggs. Spread this mixture over blueberries. Melt butter and pour over entire mixture. Sprinkle cinnamon and nutmeg over mixture. Bake at 350° for 30 to 40 minutes.
Combine dry ingredients. Add butter or margarine and cut in until crumbly. Beat egg slightly and mix with milk; add to dry ingredients and stir until blended. Knead until smooth, about 2 to 3 minutes.
Combine milk, shortening, sugar and salt in saucepan. Heat, stirring, until shortening is melted and sugar and salt is dissolved. Cool to lukewarm. Stir in yeast until dissolved. Blend eggs into yeast mixture. Add flour gradually, beating well after each addition. Knead dough until smooth and elastic. Place in greased bowl. Cover and let rise until double in bulk. Divide dough into 3 parts. Roll each part out to a 9-inch circle. Cut each circle into 12 wedges. Roll wedges up, starting at large end. Arrange in crescent shapes on greased baking pan. Let rise until doubled in bulk. Brush with butter. Bake 10 to 15 minutes at 400° or until light brown. Remove from oven and brush with butter. Makes 3 dozen.
Cream together Crisco, sugars, eggs, vanilla and peanut butter. Sift together dry ingredients and stir into creamed mixture. Drop by rounded teaspoonful onto ungreased cookie sheet. Press down on top with floured fork or potato masher. Bake at 350° for 10 minutes.
Cream together shortening and sugar. Add egg and vanilla. Beat well. In a separate mixing bowl, stir together flour, baking powder, soda and salt and add to creamed mixture. Add remaining ingredients gradually, mixing with hands, if necessary. Shape the very stiff dough into small balls. Place on ungreased baking sheet two inches apart. Bake at 375° for about 12 minutes. Makes about 5 1/2 dozen.
In medium saucepan, heat butter and oil until butter is melted. Add onion and garlic, cook, stirring often, 5 to 7 minutes or until onion is soft. Add potatoes, turnip, chicken broth and seasonings. Bring to boil over high heat. Reduce heat, cover and simmer 25 to 30 minutes or until potatoes and turnips are fork-tender. In blender, process soup in batches until pureed. Return to saucepan. Stir in cream and cook about 5 minutes. Pour into serving dishes. Yields 5 1/2 cups.
Sift dry ingredients together. In a mixing bowl combine oil, sugars, eggs. Then beat until well blended. Add dry ingredients and blend well. Stir in carrots and nuts. Spoon batter into a greased 9 x 5 x 3 inch loaf pan. Bake in 350 oven for 1 hour or until done. Cool, slice and spread with cream cheese.
Heat first four ingredients until butter melts. Remove from heat and add bread cubes. This may be done ahead of baking time. When ready to serve, place in a 350° oven. Bake for 15 minutes. Take out and stir. Bake another 15 minutes, covered.
Preheat oven to 350°. Mix together soup, mayo and lemon juice. Cook over low heat. Prepare stuffing according to package. Place in a 13 x 9-inch pan. Arrange cooked broccoli over stuffing. Do the same with chicken. Pour soup mixture over top and sprinkle with cheese. Bake at 350° for 40 minutes.
Preheat oven to 350°. Grease a 9 x 9-inch pan. Cream together margarine, sugar, butter flavoring and flour until crumbly. Spread and press evenly into greased pan. Bake at 350° for about 20 minutes. While mixture is baking, beat eggs, vanilla and other extracts and brown sugar. Sift together flour, brown sugar, salt and baking powder, then stir. Add coconut and pecans; mix well. Pour over the baked cookie layer. Return to oven and continue baking for about 30 minutes. Cool for about 2 hours before cutting into bars.
Take sausage out of skin and cook it. Then crumble it up and divide it in 5 portions. Roll the dough out on a floured surface (flour rolling pin, too). Spread the sausage in the middle of the dough. Season with garlic powder and Italian seasoning. Use 6 slices of cheese for each dough. Fold over the ends of dough and pinch like for pastie. If dough doesn't seal, sprinkle with a little water and pinch again. Bake at 350° for 20 minutes.
Mix together lemon jello, boiling water and lemon juice. Let cool. Add sugar to jello mixture. Add cream cheese that has been creamed well to mixture.
Combine tomatoes, onion, green chilies, garlic and Worcestershire sauce in 1-quart microproof casserole. Cover and cook on High for 3 minutes. Stir in cheese. Cover and cook until cheese is melted, stirring once. Serve hot with corn chips.
Dissolve gelatin in 1/2 cup broth. Heat rest of broth and mix with plain gelatin and the remaining 1/2 cup broth. Mix with other ingredients and mold in one large mold, individual molds or muffin tins lined with paper inserts.
Combine sour cream, Worcestershire sauce, celery salt, paprika and lemon juice; add chicken. Marinate overnight. Coat heavily with sour cream mixture and roll in Italian bread crumbs. Drizzle with 1/2 cup melted butter in 13 x 9-inch pan. Bake at 350° for 45 minutes.
Mix well and chill in covered bowl. Wonderful served with cubes of ham, chicken, turkey, chilled shrimp, apple wedges or grapes.
Mix cream of chicken soup and water. Bring to a boil. Add instant rice. Stir. Cover and remove from heat. Wait 5 minutes and serve.
Cream shortening and spices. Add sugar. Stir in molasses and water. Add flour, soda and salt to molasses mix. Chill for several hours. Roll to 1/8-inch diameter on greased sheet and bake 6 to 8 minutes at 350°.
Mix all ingredients and form into bite size balls. Place on cookie sheet and bake in a 350° oven for 40 minutes. Serve hot with party picks.
Combine all ingredients and stir well. Pour over chicken pieces. Let stand in refrigerator overnight. Cook chicken on grill, basting frequently.
In a large skillet combine olive oil and garlic. Cook over medium heat, stirring occasionally until garlic is golden but not browned. Remove and discard garlic. Add shrimp and saute just until they turn pink. Pour in wine, increase heat to high and boil 5 minutes. Remove shrimp with slotted spoon and set aside. Continue to cook wine until reduced by half. Add tomatoes, olives, parsley and salt; cook sauce 5 minutes more. Return shrimp to skillet and heat through. Blend in Tabasco.
Cream butter, add sugar and cream again, beat eggs in this mixture, add coffee. Sift the dry ingredients, flour, cocoa, soda and salt and add a little at a time, lastly the vinegar and vanilla. Bake in a moderate oven at 350°.
Celery, giblets and boiled eggs can be added, if desired. Pour into crock-pot and cook on high until crusty around edges, approximately 2 1/2 hours. Do not stir.
Cook onion in bacon drippings until tender. Mix all ingredients well. Pour into baking dish. Cover and bake at 375° for 1 hour.
Beat egg yolks well, add sugar, baking powder and flavorings. Beat egg whites enough to hold a peak. Fold into yolks, then add crumbs and nuts. Make into two 9-inch layers or use large cookie sheet. Bake at 325° for 30 to 35 minutes. Cool cake.
Preheat oven to 425°. Line cookie sheet with foil. In bread machine, dissolve yeast in warm water. Add salt and sugar. Start mixer on dough setting. Add flour gradually. Mix for 5 minutes. Roll pieces of dough on floured counter. Stretch and shape. Place on cookie sheet. Beat the egg and brush some on top to make golden. Sprinkle with salt and bake for 12 to 15 minutes.	Top with melted butter and more salt or sugar and cinnamon.
Place roast in ovenproof dish; salt and pepper to taste. Pour soy sauce and Worcestershire sauce over roast; it will drip down to bottom of dish. Use enough sauce to have 1/4 to 1/2 inch of liquid in dish. Place cut up onion on roast. Cover and cook at 350° to desired doneness. The natural juices will blend with the sauces to form a thin gravy for serving over the meat.
Put ingredients in large bowl in order given.	Mix all together before adding the boiling water.	Beat well and bake in a 350° oven for 30 to 35 minutes. Double for two layers.
In large mixing bowl, combine sugar, flour and salt. Gradually stir in milk. Cook in microwave until mixture begins to thicken. Add egg yolks and cook until thick. Remove from microwave and add butter, vanilla and coconut. After cools, pour mixture into baked pie shell and spread meringue on top. Bake in oven until meringue is brown.
Cook chicken and use broth to mix stuffing mix and croutons. Mix onions, salt, pepper, eggs and hamburger (if desired). Bake in oven at 350° for 45 minutes to 1 hour.
Squeeze lemon juice from plastic lemon into equal parts of mayonnaise and sour cream. Add dry mustard. Stir. Bring to soft bubble (the longer it cooks, the thicker it gets).
Cream together the sugar, oleo and cream cheese. Add the eggs, one at a time, beating well after each addition. Add the cake flour and vanilla; beat well. Pour into tube pan. Start in cold oven. Bake at 300° for 1 1/2 hours.
Combine the shortening, salt and xxx sugar into a large bowl, adding the sugar gradually and creaming well. Put aside. Combine brown sugar, butter, 1/4 cup milk and corn syrup in a saucepan and cook until a small amount forms a hard ball in cold water (250°), stirring constantly after the mixture starts to boil. Quickly heat 3 tablespoons milk and add to the first mixture, then gradually pour in the cooked mixture. Beat until thick and smooth enough to spread on 2 (8-inch) cakes or 1 (10-inch) loaf cake. Frost quickly as this thickens rapidly. A hot spreader helps.
Combine sugar, soda, buttermilk and salt in a large cooking utensil. Cook briskly, stirring frequently, for 5 minutes, or until candy thermometer registers 210°. Add butter and pecans. Cook and stir constantly for 5 minutes, or until candy reaches 230° or candy forms soft ball in water. Remove from heat. Beat until mixture loses it's gloss, then drop in mounds on waxed paper. If mixture hardens too fast, warm pan a minute or two over low heat. When cool, store in covered container.
Preheat oven broiler. In a large skillet, saut garlic and ham in butter over medium heat for 2 minutes. Add cauliflower. Stir and cook until tender but still crisp. In a small bowl, combine cream, flour, salt, pepper and cayenne pepper. Blend well with whisk. Slowly stir flour mixture into skillet. Cook and stir until thickened. Simmer 1 additional minute. Pour into a 2-quart baking dish. Sprinkle with cheese. Place under broiler until lightly browned, about 2 to 4 minutes. Sprinkle with parsley and serve.
Dissolve gelatin in boiling water in large container. Add sugar; stir until dissolved. Cool for 30 minutes. Add lemonade and pineapple juice. Chill before serving time. Add almond extract and ginger ale to taste. Yield: 30 to 50 servings.
Place ingredients in casserole in order listed. Cover and bake at 350° for 1 hour. Uncover and bake for 30 more minutes to brown bacon. If bacon is not used, bake at 350° for 1 1/2 hours.
Combine flour, brown sugar, baking powder and salt. In a measuring cup, combine milk and eggs. Stir in butter and vanilla. Pour into flour mixture. Stir quickly with a fork just until mixed. Fold in chocolate chips and nuts, being careful to stir as little as possible. Pour into 16 or 18 greased muffin tins. Sprinkle with sugar. Bake at 375° for 15 to 20 minutes. Cool on wire rack. Serve warm, if desired.
In large bowl, combine oats, flours, brown sugar, Oat Bran, baking powder, cinnamon, baking soda and salt; mix well. Add raisins, dates and nuts. Stir to coat with flour mixture. Add milk, oil and egg whites; stir just until moistened (batter will be lumpy). Lightly grease 12 muffin cups. Spoon batter into cups, filling cups full. Bake at 400° for 18 to 20 minutes, or until done. Cool slightly; remove from pan.
Brown and drain ground beef; add salt and pepper to taste. Saute chopped onion and celery. Prepare macaroni and cheese according to directions. In a 9 x 13-inch or larger dish, mix meat, onions, celery, macaroni and cheese and tomatoes (undrained). Stir to mix well. Smooth out and lay cheese slices over the mixture. Bake at 350° until the mixture boils and the cheese melts. Serve.
Cut squirrel into serving pieces and season well. Saute in oil until brown; remove from skillet. Saute onions, celery, garlic, green peppers and parsley in oil until wilted. Put squirrel in until tender. Add rice and water. Stir thoroughly. Add salt, cook slowly about 30 minutes or until rice is cooked.
Drain water pack cherries well (press out part of excess liquid). Mix with can of pie filling. Add all ingredients, mixing well.
Cook noodles according to package directions. Drain well and set aside. Saute onion and green pepper in butter in a Dutch oven until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, 1/4 cup Parmesan cheese and next 4 ingredients; add pimiento and stir gently.
Mix all ingredients except cabbage leaves. Put small amount on cabbage leaf and roll into bundle; hold with a toothpick. Bake or boil.
Boil potatoes in jackets (not too mushy). Cool, peel and grate them into baking dish. Heat other ingredients together until cheese melts. Pour over potatoes. Sprinkle with paprika. Bake at 325° for 1 hour.
Combine ingredients in microwave dish. Sprinkle with Tony's to taste. Top with margarine. Cover the dish; cook on High for about 10 minutes, then stir. Cook until desired tenderness is reached (about 8 to 10 more minutes).
Combine beef, onion, salt, pepper, garlic powder and oregano in large skillet. Cook slowly, stirring occasionally, until beef is no longer pink and onion is tender. Drain off fat. Add tomatoes, corn, peas and soups. Mix well. Bring to boiling. Cover and lower heat. Simmer 20 minutes.
Brown meat and drain. Mix meat and soups, rice, water, salt and pepper together; pour in casserole dish. Bake at 375° for 20 to 30 minutes. At that time, top with onion rings and brown, then ready to serve. Can serve with a salad.
Mix all ingredients thoroughly. Bake in square pan at 300° for 1 hour. (Double the ingredients for the oblong baking pan.)
Mix all ingredients together, except blueberries. Fill paper cups 1/2 full and put blueberries on top. Bake at 350° for 25 to 30 minutes or until done.
In large, 6-quart soup pot, saute onion in butter until transparent. Add chicken broth and spaghetti. Heat for 5 minutes on medium. Add milk, broccoli and garlic. Cook 5 more minutes. Add cheese. Serve when cheese is melted and spaghetti noodles are tender. Add extra broth or milk if soup is too thick.
Cook noodles in boiling salted water until tender; drain. Add corned beef, cheese, soup, milk and onion. Pour into greased 2-quart casserole. Top with buttered crumbs or crushed potato chips. Bake at 350° for 45 minutes or can be cooked in microwave.
In mixing bowl, mix well vegetable oil, eggs and sugar. In another bowl, mix flour, baking soda, baking powder, salt and cinnamon. Add dry ingredients to liquids; mix well. Fold in chopped apples and chopped pecans.
Drain the seafood well. Add remaining ingredients. Toss carefully and refrigerate 2 to 3 hours. Serve on lettuce, if desired.
Stir ingredients into a soft dough. Shape into 1-inch balls. Bake on cookie sheets about 7 minutes at 450° (preheat oven).
Mix sugar, vanilla, eggs and cream cheese until well blended. Add sour cream. Line muffin pans with foil baking cups. Place vanilla wafer in bottom of each cup. Fill 2/3 full. Bake at 350°. Cool. Top with prepared pie filling.
Mix sugar, cocoa powder and salt. Add enough milk to make a thick liquid. Stir in Karo syrup. Bring to boil and boil until thick bubbles appear. Remove from heat and add vanilla and butter.
Combine 1 1/4 cups cookie crumbs, 1/4 cup sugar and 1/4 cup butter to form crust. Press into a 9-inch pie plate. Bake at 375° for 10 minutes. Cool.
Mix all together in a casserole dish. Use bread crumbs or crushed Ritz crackers on top. Bake at 350° for 45 minutes.
Heat juice from pineapple and cherries. stir in gelatin until dissolved. Add the rest of ingredients and refrigerate.
Boil corn 5 minutes. Plunge into cold water. Cut kernels from cobs. Combine all ingredients; simmer 20 minutes. Pack into clean, hot pint jars leaving 1 inch headspace. Make certain vinegar solution covers vegetables. Adjust lids. Process in boiling hot water bath 15 minutes. Makes 6 to 7 pints.
Spread cookie dough onto a pizza pan. Poke holes in dough with a fork. Bake as directed on cookie dough package. Cool completely.
Combine Bisquick, cheese (grated) and poppy seed. Add egg and milk and mix vigorously for 1 minute. Spoon into lightly greased loaf pan. Bake at 350° for 35 minutes.
Mix well cranberry sauce and drained pineapple. Heat pineapple juice and enough water to make 2 cups. Dissolve Jello in hot liquid. Mix with fruit. Put in 8 x 8 pan or 2 loaf pans.
Combine everything except hot dogs until thick and simmer. Add ground hot dogs and simmer 10 additional minutes. Serve on hot dogs (with buns) and top with mustard and chopped onion, if desired.
Heat the margarine, poppy seed, mustard and Worcestershire sauce in a saucepan. Split rolls. Place ham and cheese on rolls. With a pastry brush, brush mixture on rolls. Heat at 325° for 15 minutes. Can be made ahead and frozen.
Bake chicken in oven or microwave. Cool and shred or cut into bite-size pieces. Cook rice according to package directions. Precook broccoli in microwave, covered, for 4 minutes on High. Mix soups, water and 2/3 of cheese together. Place rice in bottom of greased 13 x 9-inch baking dish. Pour 1/2 of soup mixture over rice. Place shredded chicken over soup. Place broccoli on top of chicken. Sprinkle remaining cheese over broccoli. Spread remaining soup mixture over all. Bake at 350° for 25 minutes. Add salad and homemade bread for a great meal.
Simmer chicken with celery, onions, red pepper flakes, salt and pepper. When chicken is done, debone and set aside. Drain the broth and save to use later. In the same pot, place butter, 2 medium chopped onions, garlic and apple. Add curry powder, mustard, flour and salt. Cook slowly for a few minutes. Add the chicken broth and simmer for about an hour.
Put all ingredients in crock-pot on high until jelly melts, stirring occasionally. Leave in crock-pot and set on low setting to serve.
Dissolve yeast in warm water. Combine sugar, flour and milk. Stir until smooth. Stir in yeast. Cover and let rise. Stir in eggs, margarine, sugar, salt, nutmeg and enough flour so mixture can no longer be stirred with a spoon. Cover and let rise.
Cream butter, sugar, eggs and vanilla. Add flour and salt. Shape into 1-inch balls. Place on ungreased cookie sheet. Make thumbprint in center. Bake for 8 to 10 minutes in a 375° oven. When cool, fill thumbprint hole with the following frosting.
Grease and flour two 9-inch round cake pans. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add flour and buttermilk, alternately. Dissolve soda in water and add to cake mixture. Beat well; add vanilla. Fill pans halfway with batter. Bake at 325° for 35 to 40 minutes. Allow to cool completely before icing with Grandmother Walter's Icing.
Mix the cheeses and sour cream together in a large bowl; set aside. Cook spaghetti. Brown beef and fry onions together. Add spaghetti sauce and mushrooms; simmer for about 7 minutes. Drain the spaghetti and mix it with cheese mixture. Spread it in a 13 x 9 x 2-inch glass baking dish. Pour sauce over it. Bake at 350° for 30 minutes.
Combine pears and sugar; place in a pie plate. Cut butter into flour and sprinkle evenly over pears. Bake at 350° for 45 minutes or until brown.
Mix all ingredients together with a spoon. Do not use mixer. Batter will be stiff. Spread into floured and greased 13 x 9 x 2 inch pan. Bake at 350° for 45 to 60 minutes.
Sift flour, baking powder and salt. Cream butter, sugar and eggs. Add nuts, vanilla and lemon. Then add flour; mix well. Shape into 2-inch rolls in wax paper. Chill overnight. Cut in 1-inch slices. Bake 5 or 6 minutes at 425°.
Cream the margarine and sugar. Add egg yolks. Blend in 2 cups of flour. Coat fruit and nuts with remaining 2 cups of flour. Fold in fruit. Beat egg whites until stiff. Fold in all other ingredients. Let stand overnight in refrigerator. Bake in oven at 325° for 1 1/2 hours in loaf pan.
Mix together all ingredients until smooth. Pour into a greased 9x9x2-inch Bake at 450° for 20 to 25 minutes.
Break or cube bread and line bottom of casserole. Layer remaining ingredients over bread. Start with ham and top with broccoli, then cheese. Pour eggs over layers and milk over all. Bake at 325° for 55 minutes.
Mix all ingredients together. Use 1 or 2 teaspoons to a cups of hot water.