HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple well. Put in casserole dish. Mix sugar and flour, sprinkle over pineapple. Grate cheese, put over this. Then crumble crackers real fine, add next. Melt butter, pour over crackers. Bake at 350° for 30 minutes.
Combine biscuit mix, milk and butter in large bowl until blended and refrigerate dough for 30 minutes. Divide refrigerated dough into two portions and roll out each portion on wax paper to 1/8 inch thick rectangles, each about 10 x 7 inches. On each of the rectangles, spread half the uncooked sausage over dough and top sausage with half the peppers and onions if desired. Roll lengthwise into a log. Place both logs, wrapped, in freezer until hard enough to cut easily, about one hour. Preheat oven to 400°. Cut each log into 24 thin slices and place on non-stick baking sheets. Bake 15 minutes or until golden brown. Remove twirls from oven. Reheat to serve.
Mix 5 minutes at medium speed with mixer. Fill a cupcake tin with cupcake papers. Put a vanilla wafer cookie in the bottom of cupcake paper. Fill each cupcake paper 3/4 full. Bake at 375° for 15 minutes.
Cook pasta; drain well. Rinse chicken and cut into 3/4-inch pieces. Stir together chicken broth, cornstarch, salt and pepper. Preheat wok. Add onion, garlic, oregano and thyme; stir-fry for 2 minutes. Add mushrooms and zucchini; stir-fry 2 to 3 minutes. Add oil, then chicken to wok. Stir-fry 2 to 3 minutes. Add sauce; fry until thick and bubbly. Cook for 2 minutes more. Stir in tomato, veggies and pasta.
Mix ingredients and store in tightly covered jar. To serve, add 1 1/2 to 2 teaspoons to each cup of boiling water you use.
Let frozen bread dough rise according to package directions. Cook spinach; drain and squeeze out excess liquid. Let cool. Remove sausage from casing and crumble it. Cook and drain off grease. Let cool. Combine cooled spinach, sausage, cheeses and seasonings. Roll each loaf of bread dough into a rectangle, about 9 x 12-inches. Do not stretch too thin. Spread half of spinach mixture lengthwise down the center third of each rectangle. Dot filling with butter. Fold over one side of dough, then fold over the other side to overlap. Pinch to seal tightly; seam should be on top. Fold ends under and seal tightly to keep filling from running out. Place each loaf on a cookie sheet and form into a slight crescent shape. Brush with egg white. Bake at 375° about 25 minutes or until golden. Loaves should sound hollow when tapped. Let loaves stand about 5 to 10 minutes to firm up cheese. Slice with serrated knife. Loaves freeze well after baking. Reheat in oven.
Beat eggs until light. Beat in butter, sugar, flour, baking powder and salt. Beat well. Add milk, vanilla and coconut; beat well. Pour mixture into 2 pie pans. Bake at 350° for 40 minutes. Makes its own crust.
Brown hamburger meat. Then in a bowl, mix Ro-Tel, Cheddar cheese, cream of chicken, cream of celery and cream of mushroom. In a long Pyrex dish, place Tostitos in bottom. Place hamburger meat on top of chips. Slice Velveeta and place on hamburger, then pour remaining ingredients over. Bake at 350° until done.
In a large bowl, combine all dry ingredients, including raisins. Mix together egg substitute, nonfat milk and vanilla. Add liquid mixture to dry mixture and mix well. Pour into a greased 9 x 5-inch loaf pan. Let stand for 5 minutes. Bake at 375° for 45 minutes or until done. Serves 20. Contains .3 grams fat and 112 calories.
Cook sugar and Karo until sugar melts. Add peanut butter and mix well. Pour over corn flakes and mix well. Drop by teaspoonfuls onto wax paper.
Cook onion, pepper and beef in skillet until brown. Mix in the can of spaghetti until the spaghetti is warm.
Heat oven to 350°. Grease 9 x 13-inch pan. Beat sugar, margarine, eggs and vanilla until creamy. Gradually add flour and mix well. Stir in remaining ingredients. Spread into pan. Bake 25 to 30 minutes. Cool completely and cut into bars.
Beat eggs slightly. Add sugar; beat. Add Karo syrup; beat. Add nuts, salt and vanilla. Put in unbaked pie shell; dot with butter or margarine. Bake for 50 minutes in slow oven (325°). Pie will seem not done (or loose) after baking, but will settle and firm as it sets.
Add milk to eggs. Then add sugar and corn. Stir in flour paste mixture and melted butter. Put in well-greased pan (8 x 8-inch). Flavor with nutmeg (sprinkle on top). Bake 55 to 60 minutes at 350°.
Combine oleo and sugar. Add remaining ingredients. Drop by teaspoon on greased cookie sheet and bake at 375° for 10 to 12 minutes.
Bring vinegar, garlic, red and black pepper to a boil; reduce heat and add butter and lemon juice. Let simmer 5 minutes; remove from heat and let cool. For white sauce, add mayonnaise at room temperature, to 1 1/2 pints of Sauce recipe and shake in quart jar.
Over low burner, cream peanut butter, confectioners sugar and butter. Remove from heat and fold in Rice Krispies. In a double boiler, melt 12 ounces chocolate chips with oil. Spread peanut butter mixture in a cookie sheet and pour melted chocolate on top. Refrigerate 10 minutes; cut in squares and serve. Store in refrigerator.
Brown ham or bacon with peppers, onion and mushrooms. Put in pie shell. Mix remaining ingredients. Pour into pie shell over meat mixture. Bake 25 to 30 minutes at 350°.
Soak peas overnight, drain. Place ham and peas in large pot; bring to boil. Skim if necessary. Add other ingredients and simmer for 3 hours. Remove ham, bones, and bay leaves. Pour soup into blender and process until smooth. Dice ham and return to soup. If too thick, add canned chicken broth. Serve hot with croutons.
Combine all ingredients except chocolate chips and press mixture into a buttered 9 x 13-inch pan. Melt chocolate chips and spread over mixture. Refrigerate until firm, then keep at room temperature for easier cutting.
Mix crab meat, soup and peas. Put in casserole. Sprinkle top with pepper, grated cheese and paprika. Bake at 350° for 20 minutes.
You can leave franks whole or cut in half or quarter. Mix with the last 5 ingredients. Bake in oven at 350° for 1 to 1 1/2 hours.
Pour juice off pineapple and cherries; boil juice 5 minutes. Add gelatins and allow to melt. Chill until slightly thick. Add softened cream cheese, nuts, pineapple and cherries; stir. Add cola and stir. Pour into refrigerator dish. Chill until set. Makes 10 to 12 servings.
In 1 bowl sift flour, sugar, baking powders and salt together. Make well in dry ingredients and add egg yolks (what is left from whites), oil, water and vanilla. Mix well.
Layer biscuits in 9 x 13-inch pan. Mix other ingredients in microwave (enough to melt). Stir well. Pour over biscuits. Bake at 350° for 15 to 20 minutes.
Cook sugar, butter and milk. Boil 1 full minute. In bowl, mix remaining ingredients. Stir all together and drop by tablespoon on wax paper.
Crumble the cornbread into a roaster pan; add onion, celery, eggs and cream of chicken soup. Also, add sage and salt. Mix well so all is combined. Pour enough chicken broth over dressing so that it is moist, but not too soupy. Cover and bake for about an hour checking to make sure it's not becoming dry. If so, add more broth.
Preheat oven to 275°. Brown and drain hamburger and onions. Prepare rice. Combine all ingredients, but green peppers. Boil salted water for peppers. Boil peppers for 5 minutes. Immediately dunk them in cold water. Place peppers in a 9 x 13-inch glass baking dish. Pour other mixture over them. Bake 20 minutes.
Mix all together and bake in a loaf pan, greased, for 50 to 60 minutes at 350°. Let cool in pan before removing from pan.
Cut potatoes lengthwise into four wedges. Combine 1/4 cup mayonnaise, garlic powder and salt; toss with potatoes, coating evenly. (Ziploc bag works great and less mess.) Bake potatoes on greased baking sheet at 450° for 15 minutes. Turn potatoes and bake an additional 15 minutes or until browned and crisp. Combine remaining 1/2 cup mayonnaise, mustard and honey; stir well. Serve as dipping sauce for hot potatoes. This sauce is also good served with fried mushrooms.
Cream the butter and sugar together. Add eggs, one at a time, and beat well after each addition. Stir in cinnamon, flour and baking powder. Stir in walnuts. Turn batter into a greased 10 x 14 x 2-inch pan. Bake in a hot 400° oven for 30 to 35 minutes until cake tests done. Remove from oven and while hot, pour cool Syrup over it. Cut into diamond shape.
While browning ground beef, cook broccoli. Mix two soups together and heat. Put half of browned beef into 8 x 11-inch casserole, covering bottom of dish. Layer in half of the chopped broccoli, onion rings, cheese and soup. Repeat layers. Bake at 350° until mixture bubbles. Serves four to six. Tastes great with tossed salad.
In a measuring cup, break up bread, then add enough milk to measure 1 cup (just to moisten bread). Combine all ingredients and form into small patties. Roll in flour and fry on both sides. Place patties in small baking dish and add gravy to cover. Bake at 375° for 30 minutes.
Mix all together. In baking dish, cover. Bake at 350° for 45 min. Serves 6.
Lay out 4 slices of bread and top each with 1 1/2 slices of cheese. Top cheese with bacon and onion. Top each with 1 1/2 slices of cheese and bread. Press down hard on each and prepare as you would a regular grilled cheese sandwich. If you wish, tomato slices may be added. Serves 4.
Make brownies according to package directions; allow to cool. Make chocolate mousse. Crumble brownies. In trifle bowl or large glass bowl, place 1/2 of the crumbled brownies at the bottom; place 1/2 of the chocolate mousse over the brownies, 1/2 of the Heath bars over the mousse and 1/2 of the Cool Whip over the Heath bars. Repeat the whole process, starting with the brownies, one more time, saving some of the crumbled Heath bars for the top. You should have a layered effect.
Heat oil and butter in large kettle. Add onions and celery and cook until soft. Add remaining ingredients. Add fish; cover and simmer 1 hour.
Mix together powdered sugar, granulated sugar, margarine and oil, then add remaining ingredients. Blend well. Make into 1-inch balls. Flatten with bottom of glass dipped in sugar. Bake on ungreased cookie sheet for 10 minutes in 350° oven. Yields 6 dozen.
Drain corn. Save liquid. Mix liquid with flour. Pour into corn in mixing bowl. Add sugar, beaten eggs and melted margarine. Mix together well. Put in casserole dish and bake at 350° for 30 minutes.
Mix milk and pudding together and let stand. Cream the cream cheese, margarine and powdered sugar. Fold Cool Whip into creamed mixture. Add pudding to mixture. Layer half of cookie crumbs in bottom of bowl or pan, then layer pudding on crumb mixture. Cover with remaining crumbs. Decorate any way you wish.
Beat together the cream cheese, sugar and butter. In another bowl, combine pudding, milk and Cool Whip until thick. Mix with first mixture. Layer bowl, flowerpot or toy wheelbarrow with a layer of crumbs, pudding, etc., ending with crumbs on top. Top with gummy worms and silk flowers. Chill and serve with a spade or shovel.
Mix green peppers with jalapeno peppers in food processor or blender. In large pot mix sugar, vinegar and gelatin. Add the blended peppers. Bring to a boil, stirring continuously. Lower heat and simmer for 20 minutes, stirring all the time. Cool slightly and put in jars. Place in refrigerator to cool. Keep in refrigerator.
Cook chicken in hot oil until it turns color. Place chicken in casserole dish or electric skillet. Cover with spaghetti sauce. Bake at 325° for 30 to 45 minutes or until chicken is tender. Serve over hot rice.
Beat first 4 ingredients for 10 minutes at high speed. Add flour and milk, alternately beating after each addition. Bake in three 9-inch pans at 350° until top springs back to touch, about 25 to 30 minutes.
Mix flour, powdered sugar and butter till it clings together. Press into 9x13 in. baking pan. Bake at 350 degrees until lightly browned. mix eggs, sugar, lemon juice and rind, baking powder and flour. Pour into crust and bake 350 degrees for about 25 minutes. Cool. Shift on powdered sugar as desired and enjoy.
Combine butter, fruit juice, fructose and banana. Beat egg, pumpkin and vanilla. Combine dry ingredients and stir into pumpkin mixture. Add raisins and nuts. Spread in 9 x 13-inch pan, well coated. Bake 20 to 25 minutes at 325°.
Place spinach in saucepan with 1/2 cup boiling water. Return to a boil, cover. Lower heat to a simmer. Cook for 4 minutes, until spinach is broken up. Drain but do not press all liquid out. Put spinach, onion, salt, pepper, cream cheese, basil and egg in blender or processor until just blended. Pour into buttered 1-quart casserole. Bake at 325° for 30 minutes or until knife in center comes out clean. Serve hot.
Preheat oven to 425°. Combine flour, sugar, salt and cinnamon. Cut in Crisco until well mixed. Sprinkle water in one tablespoon at a time, until it forms a ball. Roll out into 5-inch squares. Put 2 tablespoons of filling in middle. Moisten edges with water. Fold it into a triangle. Seal edges with fork and bake at 425° for 10 to 12 minutes.
Blend 2 cups milk with other ingredients. Pour into saucepan. Add other 2 cups milk and cook until thick, stirring often. Serve hot or chill and serve.
In a food processor crush cookies until fine. Set aside. In a mixing bowl, beat cream cheese, butter and sugar until smooth. In another bowl, mix pudding and milk until well blended. Fold into cream cheese mixture. Fold into cool whip. In flower pot, alternate layers of cookie crumbs and pudding mixture, ending with crumbs. Chill several hours or overnight. Decorate with silk flowers or gummy worms.
In heavy pan, dissolve cornstarch in water. Stir in condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Slice 2 bananas, dip in lemon and drain. Arrange bananas on prepared crust. Pour filling over bananas; chill 4 hours or overnight. Spread top with whipped cream. Dip third banana.
Cook cabbage, drain well. Place cabbage in baking dish. Alternate layers of cabbage, soup, milk and cheese. Dot with butter. Bake in 350° oven 30 minutes.
Combine raisins, fruit and water in saucepan. Cook uncovered until water is evaporated and fruit is soft. Set aside to cool. In a large bowl, combine flour, soda, salt and cinnamon. In another bowl, combine eggs, applesauce, sweetener, oil, and vanilla. Add nuts and reserved fruit. Stir into dry ingredients and blend thoroughly. Pour into a greased 10-inch fluted tube pan (9 cup size). Bake at 350° for 35 to 40 minutes or until cake tests done.
Place carrots in a saucepan; cover with water. Cook until tender, approximately 8 to 10 minutes. Drain. Combine butter, sugar, salt and cinnamon; pour over carrots and toss to coat. Serve immediately. Yield: 4 to 6 servings.
Cut woodchuck into serving size portions. Simmer in salted water for about 1 hour. Remove meat and roll in salted flour. Brown in a large skillet. Add water to the skillet to cover the meat and simmer for 10 to 15 minutes.
Mix everything except 1/2 cup cheese. Pour into an 8 or 9-inch round or square pan. Sprinkle with 1/2 cup cheese. Bake at 350° for 1 hour or until skewer comes out clean and crust is browned. Makes 6 to 8 servings.
Combine first 5 ingredients in saucepan. Bring to a boil, stirring often. As soon as it boils, pour mixture into a 13 x 9 x 2-inch dish. Set aside. Combine margarine, brown sugar and nuts until crumbly. Set aside. Combine flour, 2 teaspoons sugar and shortening until crumbly. Add buttermilk. Mix until dough is made. Spread dough on floured board and roll out into a rectangle. Spread pecan mixture onto dough. Roll dough up into a jelly roll. Cut into 1/2-inch slices. Top peach mixture with roll slices. Bake at 400° for 25 to 30 minutes.
In bowl, cream margarine, sugar, corn syrup, vanilla and salt. Stir in eggs, currants or raisins. Fill tart shells almost full. Bake in 425° oven for 15 to 20 minutes. Cool on rack before removing from pans.
Mix butter, sugar and peanut butter. Roll into small balls. Refrigerate until set. Melt chips and paraffin in double boiler. Dip balls into chocolate with toothpick. Set on wax paper to cool.
Stretch, pinch together and spread onto a pizza pan. Bake 10 minutes at 375°.
Mix butter and sugar until creamy, add vanilla. Add one egg at a time. Add flour, baking powder and salt. Add in tomato juice. Add flour to raisins so they won't stick to the cake. Mix in circular movement. Pour mixture in 9 x 4-inch pan in 350° oven. Bake for 50 minutes. Let it cool for 10 minutes before taking it out and serving.
Mix in order given in a 1-quart greased baking dish. Top with 15 crushed Ritz crackers. Melt 1/2 stick of oleo and drizzle over crackers. Bake at 350° for about 30 minutes.
Peel avocado and remove pit. Mash with fork. In bowl, combine all ingredients thoroughly. Cover and chill. Serve as dip for corn chips.
Break cake into bite-size pieces. Mix milk and lemon juice together. Mix Cool Whip with lemon-milk mixture. Gently fold in strawberries. Mix with cake until cake is coated. Store in refrigerator 6 hours or overnight.
Mix the first 6 ingredients. (Heat cheese in jar in microwave or in jar in very hot water until cheese is soft.) Spread on split English muffins (12). Freeze to set. Keep frozen or use now. Remove from freezer; cut into 4 equal parts and broil 10 minutes on low shelf. Watch them so they don't overcook.
Preheat oven to 350 degrees. Using solid shortening or margarine, grease and flour a Bundt pan. In large bowl, blend first 8 ingredients. Beat 2 minutes at high speed. Pour into prepared pan. Bake 50 to 60 minutes or until toothpick comes out clean when inserted into center of cake. Cool upright in pan 15 minutes. Turn out onto serving plate. Spoon the glaze over the cake and sprinkle with nuts.
Cream together butter and brown sugar until fluffy. Combine popcorn and pecans in a shallow baking pan. Add the butter mixture by spoonfuls and mix into the popcorn mixture. Bake at 350° stirring two to three times, until crisp, about 8 minutes.
Brown ground beef with onion; drain off grease. Add all ingredients in large pot; let simmer for 1 hour.
Brown ground beef in skillet, stirring until crumbly. Drain. Add green pepper, soup, salt and pepper. Set aside.
Mix sugar and cinnamon. Mix with apples; put into unbaked pie crust. Mix until crumbly the butter, brown sugar and flour. Spread on top of apples. Bake at 400° for 50 to 60 minutes.
Spray Bundt pan with vegetable spray. Sprinkle 1/2 cup pecans and half the brown sugar in bottom of pan. Cover with cinnamon. Separate frozen rolls and place in pan. Add 1/2 cup pecans, remaining brown sugar, cinnamon and dry pudding mix. Drizzle melted butter on top. Add additional cinnamon and remaining pecans. Cover and allow to rise overnight. Bake at 350° for 30 minutes. Yield: 12 to 16 servings.
Combine dry ingredients in mixing bowl. Mix egg and creamed corn together. Stir into dry ingredients. Slowly add milk to obtain consistency of thick pancake batter. Pour into greased nonstick pan, filling halfway. Bake in preheated 450° oven for 20 to 25 minutes. Can also be cooked like pancakes in a skillet for a delicious spoon bread.
In pan, add butter. When butter is hot, add cloves, cumin and bay leaf. When bay leaf turns brown, add peas and coriander powder. Add washed and drained rice. Stir well. Add salt and water. When water starts to boil, cover with lid to simmer and cook rice.
Cream butter. Add eggs, vanilla and sugar. Add flour and soda. Add sour cream and add the bananas. Bake at 350° for 1 hour.
Mix first three ingredients in food processor with steel blade. Slowly pour in butter while processor is running. Reheat in double boiler with a little water.
Season flour with 1/2 teaspoon of black pepper. Crumble beef in a large bowl; add parsley flakes, 1/2 tablespoon black pepper and oregano; mix well. Add cornflakes and mix well. Add enough V-8 juice slowly to bind mixture; mix well and form into large, round loaf. Dredge in seasoned flour. Brown on both sides in skillet with olive oil using medium-high heat. Place bay leaves on top. Pour 1 cup of V-8 juice over loaf. Cover. Lower heat to medium-low. Baste frequently using extra V-8 juice as needed. Cook for 50 to 60 minutes.
Combine first 4 ingredients. Place 4 or 5 noodles in bottom of a 13 x 9-inch pan. Spread 1/2 beef and bean mixture on top of noodles. Top with 4 or 5 noodles. Spread rest of beef and bean mixture on top. Top with rest of noodles. Combine water and salsa. Pour on top of everything. Cover tightly with foil. Bake at 350° for 1 1/2 hours. Combine sour cream, onion and olives. Spoon over casserole. Top with cheese. Bake 5 minutes longer, uncovered, or until cheese is melted.
In a 2 quart saucepan melt butter and marshmallows over moderately low heat, stirring constantly. When melted, remove from heat and stir in 1 tsp. of the food color and the vanilla. Add more food color if desired. Stir in corn flakes. Drop mixture onto waxed paper, 1 Tbsp. at a time. Decorate with red cinnamon candies. Let stand 30 minutes until cool. Makes 40 wreaths.
Spread sliced fruit in a greased pie pan. Cream other ingredients and spread over fruit. Bake at 350° about 20 minutes or until brown.
Cut French bread into 1-inch squares. Simmer garlic and oil about 5 minutes. Cool down oil. Place croutons, oil and garlic in Ziploc bag. Shake it, place on tray. Bake at about 300° until golden brown. Then add to Caesar Salad.
Preheat oven to 375°. Grease sheets. Mix together the sugar, butter, eggs, flour, vanilla and soda. Divide dough into 4 equal pieces. Form each section into an 8-inch roll. Roll each piece into almonds and slice into 16 cookies. Place 2-inches apart on greased sheets. Make indentation with spoon in center of cookie to hold jam. Fill with favorite jam. Bake at 375° for 6 to 8 minutes.
Mix 1/2 cup brown sugar, flour and melted butter together and pat into greased and floured 9 x 6-inch pan. Bake at 350° for 15 minutes. Remove from oven.
Beat eggs until thick. Add sugar, flour, baking powder and salt; mix well. Add nuts and dates. Bake in an 8 x 8-inch or 9 x 9-inch pan at 250° for 30 minutes. Cut into small squares while still warm. Shape squares into balls or roll in powdered sugar or coconut.
Prepare pudding according to package directions, using 2 cups of milk. Stir in Cool Whip, mayonnaise and lemon juice. Fold in fruit cocktail, marshmallows and pecans. Freeze in 9 x 5 x 3-inch pan. Serves 8 to 10.
Cook rice as directed on package. In a 2 or 3-quart saucepan, bring water, butter or margarine and salt to a boil. Stir in rice. Cover on low heat (just below boiling). Cook 20 minutes. Add milk, sugar and vanilla.
Mix crushed vanilla wafers and melted butter. Press into 1 1/2-quart casserole dish. Slice bananas over crumbs. Pour sweetened condensed milk over bananas. Spoon drained crushed pineapple over all. Cover with container of Cool Whip. Sprinkle with small can coconut. Then sprinkle chopped nuts over coconut. Decorate with 6 to 8 maraschino cherries. Refrigerate for several hours.
In a large saucepan partially cook bacon; stir in onion. Cook until onion is tender. Stir in water, undrained tomatoes, turkey, potatoes, carrots, thyme, salt and pepper. Bring to boiling; reduce heat. Cover and simmer 30 to 35 minutes or until vegetables are tender. Mash slightly to thicken.
Chop in blender. Cook until thickened. Put into hot jars with hot lids.
Heat oven to 350°. Grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan. In large mixer bowl, beat butter and sugar until light and fluffy. Add eggs and vanilla; beat well. Combine flour, cocoa, baking soda and salt. Gradually blend into creamed mixture. Stir in chips.
Chop vegetables. Add salt and let set overnight. Add sugar, vinegar, spices and turmeric. Cook slowly for 1 hour and put in jars and seal. Makes about 15 pints.
Sift together flour and sugar. Stir in marshmallows and set aside. Bring margarine, cocoa and Coke to a boil. Remove from heat and pour over dry ingredients. Stir in buttermilk, baking soda and beaten eggs. Pour into greased and floured tube pan and bake at 350° for 45 minutes.
Sift dry ingredients together. Mix eggs, cooking oil and carrots together and add to dry ingredients. Beat hard. Bake in 2 layer pans at 350° for 45 minutes. Top with Cream Cheese icing.