HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients and place in a buttered casserole. Bake at 325° for 1 hour.
Pour pineapple and cherry pie filling in a large flat pan; mix. Smooth dry cake mix over this evenly. Melt butter to about room temperature and pour over cake mix. Sprinkle pecans over top. Bake at 300° until golden brown.
Place broccoli spears in bottom of casserole. Mix together Cheez Whiz and soup and pour over broccoli. Bake in oven at 400° until cheese is bubbly. Sprinkle fried onions over top and bake for 4 to 5 minutes until brown and crunchy.
Place chicken pieces in baking dish. Combine all remaining ingredients in saucepan and simmer for 10 minutes. Pour over chicken. Bake 1 hour at 350°.
Combine first eight ingredients in large bowl. Heat applesauce in oil to warm and add to dry ingredients. Add nuts and raisins, mix thoroughly. Pour into tube pan, greased and floured. Bake 1 hour at 325°.
Melt margarine and cream cheese. Add corn and pimento. Cook in heavy pot on low heat until hot and bubbly.
Melt butterscotch and peanut butter on top of stove, stirring constantly. Add noodles and marshmallows. Stir, coating ingredients. Spoon onto wax paper and put in refrigerator for a couple of hours until they form. Makes 3 to 3 1/2 dozen snacks, depending on size.
In food processor, combine all ingredients until smooth (about 30 seconds). Cover and chill. Serve with cut up vegetables.
Combine soup, peas and carrots, seasonings and cheese, if desired. Pour into a prepared pie crust. Place top layer crust on top and cut several slits in the top of crust. Bake in a 400° oven for 35 to 40 minutes or until crust is done.
Cut whole water chestnuts into quarters. Wrap with bacon strips and secure with a toothpick. Bake on cookie sheet at 375° for 10 minutes. In a crock-pot add brown sugar, catsup, vinegar, steak sauce and Worcestershire sauce. Add bacon wrapped chestnuts and simmer. Serve warm.
Arrange ribs one layer deep on bed of sauerkraut. Heat and stir other ingredients until blended and pour over ribs. Bake, uncovered, in 350° oven for 2 1/2 hours. Baste frequently. Makes 8 servings.
Cut kielbasa into 2-3 inch pieces. Place into crock pot. Pour pineapple topping over kielbasa. Cook on high for 1 hour then turn to low for 2-3 hours.
Mix dry ingredients, work in shortening. Add water and mix well. Shape into 6 balls of equal size. Roll 1 ball at a time to 1/8-inch thickness; cut each into 6 wedges. Fry in hot fat (375°) until puffy and brown. Makes 3 dozen.
Saute onion and garlic in olive oil until soft. Stir in parsley, pimento, pepper and broth. Remove from heat. Layer sliced potatoes in broth in skillet. Bring to a boil. Reduce heat, cover and simmer about 20 minutes until potatoes are soft. Lift potatoes with slotted spoon onto heated serving dish. Pour liquid over potatoes.
In a large pot, combine broth, chicken, vegetables, celery, onion, thyme and bay leaf. Bring to boil; reduce heat and stir in macaroni. Simmer for 12 to 15 minutes, or until vegetables and macaroni are tender. Remove bay leaf. Salt and pepper to taste.
Partially freeze beef, thinly slice across the grain into bite-size strips. In a bowl, combine all measured ingredients. Soak meat for 30 minutes at room temperature. Fry strips in oil until desired cooking time (how you prefer your meat cooked). Serve over cooked rice.
Mix all the ingredients. Grease 6 1/2-cup mold. Stuff sausage in mold and unmold onto jelly roll pan. Bake 1 hour at 350°.
Roll breasts; place in a 9 x 13-inch dish. Combine all other ingredients (reserve 1/2 cup of cheese) in one saucepan over low heat. Stir until rich and creamy; pour sauce over chicken. Sprinkle reserved cheese on top. Cover with foil and bake for 1 hour at 300°. Serve over noodles or rice.
Place nuts and coconut in chopper and chop fine. Spray a 9 x 13-inch pan with Pam. Spread pecans and coconut in pan and press. Prepare cake mix according to directions. Pour over pecan mixture. Mix cream cheese, oleo and sugar until very smooth and pours easily. Pour over cake; spread evenly. Bake at 350° for 40 to 45 minutes. Cool in pan. It will crack open. Serve in squares with ice cream or Cool Whip, even plain.
Core apples and chop into bite size pieces. Add raisins and nuts (may also add seedless grapes, if desired). Add mayonnaise to moisten, probably about 1 cup.
Mix 2 cups of chicken broth from the chicken with the soups. In baking pan, put layer of chicken, stuffing, then soup. Repeat again. Cook at 350° for 30 minutes.
Heat tomato soup. Do not boil. Add vinegar and sugar. Put carrots and diced vegetables into bowl. Pour soup mixture over them. Marinate in refrigerator overnight.
Boil broccoli with not much water. Add soup, milk, margarine, salt, pepper and tarragon. Cook about 1/2 hour. Add grated Velveeta.
Cut onions into slices 1/4 inch thick. Separate into rings. Combine flour, salt, egg, milk and salad oil. Beat together just until dry ingredients are well moistened. Coat onion rings with batter. Fry, a few at a time, in deep hot fat (375°), stirring once to separate rings. When onions are golden, drain on paper towels. Just before serving, sprinkle with salt.
Divide broccoli into flowerets and steam until cooked but still crisp. Place in a warm serving dish. In a small pan, melt butter. Saute garlic in it for a few minutes and add sliced olives. Pour butter mixture over broccoli. Sprinkle Parmesan cheese on top and serve with lemon wedges.
Mix all together except chips. Chill. Serve with tortilla chips or fresh veggies. Makes 2 cups.
Split fish. Place on rack, skin side up, if skin has not been removed. Broil at 450° until skin browns. Turn. Spread with butter; sprinkle with salt and paprika. When brown, remove from pan. Serve with lemon.
Mix in blender. It doesn't matter what kind of juice you use. But it has to be frozen.
Puree 1 cup blackberries in blender. Strain and reserve juice. Reserve 6 tablespoons for cake and 6 tablespoons for icing. In a large bowl, combine all ingredients except eggs. Add eggs, one at a time, and beat well for 2 minutes on high speed. Spoon batter into greased and floured tube pan. Bake at 350° for 50 minutes or until tests done. Cool and frost.
Beat first 4 ingredients until thick. Stir in remaining ingredients gradually; blend well. Pour into 2 greased 5 x 9-inch loaf pans. Bake at 350° for 1 hour. Test with cake tester. It should come out clean.
Grind oranges and lemons, using all except seeds. Dissolve sugar in water. Add all ingredients; cook until pears are clear and syrup thickens. Seal in jars while hot. Delicious on ice cream. Yields 10 pints.
Mix all. Top with Ritz and butter before baking. Bake in 350° oven for 30 minutes.
Brown ground beef, bacon and onion. Drain off fat. Drain canned beans. Mix beans, browned meat mixture and all other ingredients in a casserole dish. Bake, uncovered, for 40 minutes at 350°.
Combine all ingredients except soup or gravy mix. Press into 9 x 13-inch pan. Refrigerate overnight. Cut into serving slices and brown in skillet. Place into baking dish. Pour soup over mixture and bake covered for 1 hour at 350°.
Boil sugar, vinegar, salt, mustard seed and water for 3 minutes; cool. Chop cabbage, peppers and onions. Pour vinegar mixture over cabbage; refrigerate. Will keep for 2 to 3 weeks.
Preheat oven to 425°. In a medium bowl, cream butter until smooth; then add sugar, honey and vanilla. Beat until fluffy. Beat in egg white. Stir in flour until combined. Drop batter by 1/2 teaspoonful onto a greased cookie sheet 2 inches apart. Bake 6 to 8 minutes until edges are lightly browned. Immediately transfer cookie to wire rack to cool. Yield: 60 cookies, 25 calories each, 2 grams fat each.
Rinse beans in cold water and drain. Chop the onion. Toss the beans, onion and parsley, oil, vinegar, salt and pepper together. Serve at room temperature or chilled over romaine and/or variety of salad greens. Salad may be made a day ahead.
Cream the margarine and sugar. Add eggs and beat well. Sift dry ingredients and add to mixture. Stir in fruit cocktail. Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar. Bake at 350° for 25 to 30 minutes. Frost while still warm.
Cream margarine and sugar. Add egg; beat. Add remaining ingredients. Bake at 350° until brown.
Combine Cool Whip and condensed milk. Mix until blended. Add lime juice and mix well. Spoon into pie crust. Refrigerate before serving.
Saute onions and celery until almost done. Mix all ingredients and bake in long baking dish at 350 degrees for about 45 minutes.
Brown meat. Add onion and cook until tender. Stir in tomato paste, tomato sauce, water, seasonings and Parmesan cheese. Simmer for 30 minutes. In a 13 x 9-inch baking dish, layer noodles, meat sauce and cheese. Repeat layers. Bake at 350° for about 20 minutes or until cheeses are completely melted.
Saute sausage and garlic until sausage is browned; drain. Cook squash in small amount of boiling water until tender; drain. Combine all ingredients and blend well. Spoon into lightly greased 10 x 6 x 1 1/2-inch pan. Bake at 325° for 20 minutes.
Grease and flour large tube pan or 2 loaf pans. Preheat oven to 350°. Cream together in large bowl the sugar, oil, egg and pinto beans until thoroughly blended. Sift together flour, soda, salt and spices. Add gradually to bean mixture, beating well each time. Fold in chopped apples, raisins and nuts. Pour into prepared pan or pans and bake in preheated oven for 1 hour and 15 minutes or until done.
Heat oil in skillet. Trim fat from chops. Combine flour, garlic salt and dash of pepper. Dip chops in mixture. Brown chops well, about 10 to 15 minutes per side.
Cream together sugar, butter and cream cheese (which are at room temperature). Add and beat in salt and vanilla. Add eggs, one at a time, until batter is smooth. Stir in the flour and beat until smooth. Pour into greased and floured 10-inch tube pan. Bake at 325° for about 1 1/2 hours or until cake tests done.
Mix sugar and cornstarch. Slowly add water and lemon juice and bring to a boil with 1 cup blueberries. Cook until mixture thickens. Pour hot mixture over remaining 3 cups berries (uncooked). Pour into a 9-inch baked pie shell. May be served with whipped cream.
Combine all ingredients with hand mixer. Serve with bite-size pieces of fresh vegetables. Remember, no double dipping!!! Enough for party platter.
Combine all of the ingredients. Fold in 2 cups Cool Whip. Blend. Pour into crust and chill until firm.
Cook beef, onion, green pepper and celery until beef is brown. Add remaining ingredients. Simmer, stirring occasionally. Serve over cooked spaghetti.
Remove stems, chop and set aside. Brush outside of caps with some of the butter; place caps in a buttered shallow 9-inch baking dish. Combine remaining butter, onion and chopped stems in a saucepan; saute 5 minutes. Stir in breadcrumbs, walnuts, salt and pepper. Stuff mushrooms with mixture and bake at 350° for 20 minutes.
Mix all dry ingredients. Have tomatoes washed and sliced. You may or may not peel. Put layer of tomatoes in unbaked shell, then sprinkle a layer of dry ingredients. Repeat and sprinkle 1 tablespoon of vinegar and a small amount of butter over the top. Bake at 350° for 1 hour.
For first bite, dip large, washed strawberry (preferably with stem on) in sour cream then into brown sugar. Like it? Repeat.
Cut peeled eggs lengthwise into halves. Slip out yolks; mash yolks with fork. Mix with salt, mustard, pepper and mayonnaise. Fill whites with egg yolk mixture, heaping lightly. Sprinkle yolks with paprika.
Mix all ingredients except lemon pepper. Form into one or two balls. Roll in lemon pepper. Wrap in plastic wrap and refrigerate at least overnight. Allow to stand approximately 1 hour uncovered before serving.
Pour the water into large saucepan. Bring to full, rolling boil. Carefully drop frozen potatoes into water. Remove from heat immediately; cover and let stand 4 to 5 minutes. Drain potatoes at once. Spread on paper toweling. Cut up any large pieces. Sprinkle potatoes with the salt; cool.
Drain juice from pineapple and mandarin oranges. Mix all ingredients into a 1 1/2 quart bowl. Refrigerate for 1 hour.
Bake graham cracker crusts at 350° for 10 to 15 minutes. Place softened cream cheese, powdered sugar, Cool Whip and vanilla in a mixing bowl and mix together with beater. Pour mixture together into the cooled baked pie crust. Add blueberry mix on top and spread evenly. Chill. Tastes best if chilled overnight.
Beat eggs. Add soups (undiluted); stir in meat and 1/2 stick of margarine (melted) and bread cubes. Pour into 9 x 11-inch baking dish. Mix potato chips and 1/2 stick of margarine (melted) and sprinkle over the top of casserole. Bake at 350° for 1 hour or until set up.
The size baking dish or pan depends on how much you want to make. Spray with Pam or other baking spray. Crush chips in bottom, then layer chili or beans, cheese and more chips. Pour tomato sauce over all. Bake in 300° oven for about 40 minutes until hot and bubbly.
Toss all the ingredients together except the Fritos, adding chilled Catalina dressing. Add Fritos just before serving.
Combine flour, sugar, cocoa, baking powder, baking soda and salt. Mix well. In separate bowl, combine prune butter, coffee and vanilla. Mix well. Add mixture to flour mixture. Mix well. Add walnuts. Put in a 9 x 13-inch pan coated with nonstick cooking spray; spread evenly. Bake at 350° for 30 to 35 minutes. Sift confectioners sugar over cool cake.
Prepare gelatin according to directions. Pour half into 1 1/2-quart dish. Chill until thickened like egg white. Stir in berries (thawed). Return to fridge. Also, chill remaining gelatin.
First Day: Wash cucumbers thoroughly and drain. Place in large container and cover with boiling water. Six to 8 hours later, drain and cover with fresh boiling water.
Soften cream cheese. Mix crab, mayonnaise and horseradish. Sprinkle top with paprika. Microwave for 3 to 5 minutes, or until bubbles appear on the edges. Recipe can be doubled.
Fry bacon; break in small pieces. Brown hamburger with onions. Mix in beans and rest of ingredients. Cook in crock-pot for 1 1/2 hours.
Stir together sugar, vinegar, celery seed and salt. Mix with pickle mixture and stir several times for 4 or 5 days, while keeping in refrigerator. Then put into containers and freeze.
Mix half the cheese with baking mix and sausage. Stuff peppers with remaining cheese. Pinch together lightly. Roll dough 1/8-inch thick. Wrap each jalapeno in dough. Remove excess dough and seal completely. Shape each like an egg. Roll each one in seasoned mix, dip in beaten egg and roll in seasoned mix again. Arrange on a baking sheet and bake at 325° for 20 to 25 minutes. Can be made ahead and reheated.
Cook chicken, chuck and ham together in a large heavy covered stockpot with enough water to cover until the chicken is tender (approximately 40 minutes). Add more water if necessary. Remove the chicken from the pot to allow to cool until you can handle, then remove the bones and cut the meat into small pieces. Return the meat to the pot. Add the Great Northerns, cubed potatoes, onions, pepper flakes, ketchup, canned tomatoes, tomato paste, soup, Worcestershire, Tabasco, salt, pepper and butter. Cover and cook over low heat for 1 hour. Add frozen vegetables; cover and cook for 1 more hour, stirring occasionally.
Brown beef and drain fat. Combine beef with uncooked rice, mushroom soup, carrots, onion, celery, water and soy sauce. Place in a large well-greased casserole dish. Bake, covered, at 350° for 1 1/2 hours. Stir once when casserole is half done.
Bake cake according to directions in 9 x 13-inch pan. When done, punch holes in hot cake and pour syrup over it. Cool in refrigerator. Mix pudding according to directions. Put on top, then top with Cool Whip. Chill.
Wash, boil, drain, cool, peel and slice or cube potatoes. Hard-cook eggs, cool, peel and cut in half. Dice whites, reserve yolks for dressing.
Cream shortening and sugar. Add well-beaten eggs. Sift flour, salt and cocoa three times; add dry ingredients, alternate with buttermilk. Add vanilla. Blend food coloring. Dissolve soda in vinegar and fold into batter. Bake in three layers in a 350° oven.
Bring water and salt to a boil. Drop crabs into boiling water with grease from fried-out white bacon. Cook until meat is white and crabs turn red. Mix cornmeal and water until smooth. Add to crabs and cook until thick. Sprinkle pepper over top. Serve hot.
Preheat oven to 400°. Heat greased oven-safe skillet in oven for about 5 minutes. Beat eggs with water. Add rice, cheeses, picante sauce, cilantro and oregano. Pour mixture into prepared skillet. Top with tomatoes. Bake for 40 minutes or until knife inserted in center comes out clean. Makes 6 servings.
Mix gelatine and sugar in small bowl. Add boiling water and stir until gelatine dissolves completely, about 5 minutes. Place walnuts in pan, place in oven at 300° for 15-20 minutes or until golden brown. Cool nuts, then process in food processor until well ground. Pat them in the bottom of a 9 inch pie pan. Beat cream cheese and vanilla in large bowl with mixer until smooth. Add instant mocoa coffee and blend well. Slowly beat in gelatine mixture. Pour into prepared crust. Refrigerate until firm, about 3 hours.
Sift dry ingredients together; mix well. Add liquid ingredients. Beat or mix until smooth. Drop by teaspoonfuls on ungreased cookie sheet 10 to 12 minutes or until firm.
Combine all ingredients and bring to a boil. Fill canning jars with peeled sliced apples. Cover apples with this syrup. Pressure 5 pounds for 8 minutes.
Mix together. To serve, mix 1 cup dry dog food with 1 large handful of hamburger. Should have observable results in 2 weeks.
Chop all veggies fine. Combine with oil and vinegar. Marinate for several hours.
Pour over raw meat and let soak several hours. Turn meat every hour or two. May be left overnight in refrigerator until time to cook meat.
Take a piece of pork and have it split or boned. Place a piece of linguica in the center of the pork and roll up and tie securely. Roast in a 350° oven until tender (1 to 1 1/2 hours, add potatoes, cut up, if desired).
Drain peaches. Line 9-inch cake pan with heavy-duty Reynolds wrap. Let foil extend about 2-inches above rim. Melt butter in pan. Sprinkle sugar and almonds over butter. Arrange peaches and cherries over sugar. Mix cake batter according to package directions. Pour over peaches. Bake in a 350° oven for 1 hour and 15 minutes or until cake tests done with a toothpick. Let cool 10 minutes. Invert pan on cake plate; remove pan and peel off foil.
Mix all ingredients together well. Grate potatoes last because they will turn brown if they are not cooked soon after grating. Roll meatballs in bread crumbs. They will be soft; if they are too soft add more bread crumbs. Fry meatballs in 1/2-inch of oil, turning frequently. Place in serving dish and cover with any mushroom sauce. Bake at 300° for 30 minutes.
Brown meat and onion. Drain. Add taco mix, tomato sauce and 1 1/2 cans water. Simmer 15 minutes. Spoon over Fritos. Top with toppings and serve.
Melt oleo in a 9 1/2 x 12-inch pan. Combine flour, milk and sugar in a bowl. Pour flour mixture in pan with oleo. Pour peaches on top of flour-oleo mixture. Bake at 400° until golden brown. Any kind of fruit can be used.
Combine first two ingredients. Set aside. Spoon heaping 1 cup of bean mixture and ladle of cheese onto center of each tortilla. Roll up tortillas to enclose filling. Place, seam side down, in an 11 x 7-inch microwave dish. Pour taco sauce evenly over burritos. Sprinkle with remaining cheese. Loosely cover dish. Cook on High for 10 minutes. Garnish with lettuce and tomato on top.
Mix and beat together the eggs, oil and sugar. Add and sift together the flour, baking powder, salt and soda. Add apples, nuts and vanilla. Bake in tube pan 1 hour at 350° or until done.
Cut beans in small pieces; toss with lemon juice and steam until tender. Combine tomatoes, onion, carrots, celery and pepper in stockpot. Bring to a boil. Reduce heat and simmer one to two hours or until vegetables are tender. Add beans and cabbage. Simmer 15 minutes. Add chicken and rice or pasta. Sprinkle with parsley.
Beat together the first 4 ingredients, then add flour, baking powder and beat until smooth. Fold in nuts and add cranberry sauce. Spread in a 9 x 12-inch pan. Bake 25 to 30 minutes at 350°. While warm, frost with lemon butter frosting. (Confectioners sugar, warm milk, butter and lemon juice.) Cut in small squares.
Mix together mayonnaise, sugar and vinegar. Mix well with remaining ingredients and let stand overnight.
In medium saucepan, combine frozen corn and water. Bring to boiling, then reduce heat. Cover and simmer for 4 minutes. Cut pepper into bite-size strips. Add red pepper and pea pods to saucepan. Cover and cook about 2 minutes or until red pepper and pea pods are crisp-tender; drain. Add margarine, dill weed, salt and pepper to vegetable mixture. Stir until margarine melts and vegetables are coated. Serves 5.
Boil the squash until tender. Drain liquid and mash. Saute the onion, bell pepper and water chestnuts in the oleo. Fold in the cheese, mayonnaise, sugar, egg and salt and pepper to taste. Pour in casserole dish sprayed with Pam. Sprinkle bread crumbs on top and bake at 350° for 30 minutes.
Beat eggs well and add remaining ingredients. Dough will be sticky. Drop by teaspoons on greased cookie sheet. Bake at 350° for 8 to 10 minutes. Frost with thin powdered sugar frosting while still warm.
Mix together and place in a 1 1/2-quart casserole. Refrigerate 12 hours before cooking. Bake at 350° for 45 minutes to 1 hour until set.
Combine everything and cook for 5 minutes. Pour hot sauce over 4 pounds of meat and bake 2 or 3 hours at 250°.
Heat oven to 400°. Mix flour, baking powder, soda and cinnamon in large bowl. Mix cereal, milk and sugar in another bowl. Let stand 5 minutes. Stir in egg and applesauce; add to flour mixture. Stir just until moistened. May be lumpy. Spoon batter into muffin tins (2/3 full) which have been sprayed with cooking spray. Bake 18 to 20 minutes until brown. Makes 12.
Layer the first four ingredients. Mix mayonnaise with sugar and spread on top. Add cheese to top and refrigerate.
Heat oven to 400°. Mix cheese, margarine and Italian seasoning; spread on bread. Place on cookie sheet. Bake 8 to 10 minutes.
Heat milk with sugar, butter and salt until butter is melted, then cool.	Soften yeast in lukewarm water. Beat egg. When milk is cooled add yeast and egg mixture and pour all at once into flour. Beat until mixture is smooth. Cover tightly and store in refrigerator overnight or for 1/2 day. Top with your own sauce and bake at 375° for 15 minutes.
Preheat oven to 400°. Grease muffin tins or use cupcake papers. Cream sweet potatoes, butter, sugar, egg and salt. Sift together flour, baking powder, cinnamon and nutmeg. Add alternately with milk and mix well. Add chopped pecans and raisins, if desired. Bake 25 to 35 minutes, depending on your oven. (A toothpick inserted in the middle will tell you if they're done.)
Combine wine, sugar, cinnamon, cloves, cardamon and orange peel in saucepan. Stir to blend. Let stand 3 to 4 hours. Heat, but do not boil. Light with a match and pour burning into heatproof cups containing a few almonds and raisins. Makes 8 servings.
Drain and flake salmon. Combine salmon, oats, onion, egg, parsley, lemon juice and Worcestershire sauce. Mix well. Shape mixture into 4 patties. Pan-fry on both sides in hot oil until golden brown. Serve in buns with lettuce and tomatoes. Serves 4.
Heat oven to 350°. Mix all ingredients together, except marshmallows in 1 quart casserole dish. Top with marshmallows. Bake 20 minutes or until browned. Makes 6 servings.
Melt cheese and butter together; add remaining ingredients. Mix well with mixer or processor until mixture cleans sides of bowl and forms a ball. Stir in 1 cup chopped nuts. Spread in buttered 9 x 13-inch pan. Chill; cut into squares. Makes about 6 pounds.