HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar and cornstarch. Add rhubarb and strawberries; mix well. Spoon into 8-inch square baking dish. Combine oatmeal, brown sugar, butter, flour and cinnamon; mixing until mixture resembles coarse crumbs. Sprinkle over fruit mixture. Bake in preheated moderate oven, 350° for 30 minutes.
Mix eggs with a fork one at a time. Add milk, oleo, and vanilla; mix well. Add bread. Pour in 13 x 9-inch pan. Bake at 325° until knife comes out clean, approximately 1 hour.
Combine 7-Up and marshmallows in pan and cook over medium heat until marshmallows are melted. Add Jell-O and stir until dissolved. Add pineapple and walnuts. Chill until partially set. Fold in Cool Whip and mayonnaise. Pour in lightly oiled dish. Refrigerate until firm.
Mix all together well and chill. Use any fruit to dip such as pineapple, strawberries, grapes, etc.
In food processor with metal blade, mash avocados. Remove and measure 2 cups. Process avocado and remaining ingredients in 2 batches. Mix well until blended. Stir in a few drops of food coloring, if desired. This may be refrigerated overnight in a bowl with avocado pit, covered with plastic wrap directly on spread to prevent it from darkening. It also can be frozen! (A real help for preparing ahead during the holidays!) Before serving, stir well. Spoon onto platter in the shape of a wreath. Sprinkle with chopped parsley and strips of pimento shaped like a bow. Serve with crackers or bread rounds. Makes 4 cups. Serves 12 to 16.
Mix the salad dressing mix, oil and dill. Place crackers in a 9 x 13-inch dish. Pour the mixture over crackers and stir well. Place in 250° oven for 15 minutes. Stir after 7 minutes. Cool, eat and enjoy. These store well.
Wrap hot dog and hot dog bun in napkin. Microwave on High for 1 minute.
Combine egg whites and cream of tartar in a large mixing bowl. Beat at medium speed of electric mixer until frothy. Gradually add sugar; mix well. Beat for 5 to 7 minutes or until mixture is stiff. Yield: about 2 cups.
Brown meat and drain. Mix all ingredients, except tortilla chips and cheese. Bring just to boiling point. Place layer of chips in greased casserole. Cover with half the meat sauce. Add another layer of chips and half of the grated cheese. Repeat the layers, adding cheese last. Bake in a 375° oven about 15 minutes or until cheese bubbles.
Cream butter and sugar. Add eggs one at a time. Next, add melted chocolate, vanilla and ground walnuts. Mix flour, salt and soda and add alternately with buttermilk. Pour into 2 greased and floured 9-inch pans. Bake one hour at 350°. Frost with Fluffy Chocolate Frosting.
Spread in a 13 x 9-inch pan. Sprinkle 2 tablespoons of sugar on top of mayonnaise. Sprinkle one 3 ounce can Romano cheese over sugar and mayonnaise. Cover tight and refrigerate for 12 hours. Just before serving, add 2 or 3 small sliced tomatoes, 2 sliced hard-boiled eggs and, if desired, bacon pieces (or bacon bits) and toss. This should be made the day before serving and refrigerated. Serves 18 to 20.
Combine all ingredients. Refrigerate at least 4 hours before serving or make the night before.
Boil 7 minutes in 4 1/2 cups water the chicken noodle soup and rice. Add pork sausage, celery, onion and green pepper. Pour into casserole. Cover with bread crumbs. Bake at 350° for 1 hour.
Drain clams, reserving liquid. Add enough water to reserved liquid to measure 2 cups liquid; set aside.
Bring all ingredients to a boil and simmer 10 minutes. Makes 20 servings.
Place all ingredients in a bowl; mix with fork. If too stiff, add a few more drops of milk. Knead until smooth.
Combine egg and soy sauce enough to cover pork chops. Cover and let stand 1 hour.
Heat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Blend egg into flaked salmon. Stir in remaining ingredients. Spoon into pan. Bake 45 minutes or until top is brown and crisp.
Mix ingredients in order listed. Bake at 300° for 1 1/2 to 2 hours or until done.
Dissolve lime Jell-O in 1 cup boiling water; add 1/2 cup cold water. Pour in greased 9 x 13-inch pan and put in fridge. Bring milk to a boil; add sugar and mix until dissolved. Dissolve 2 envelopes Knox gelatine in 1/2 cup cold water, then add to milk and sugar in pan. Blend in sour cream and vanilla. Set aside to cool.
Sift dry ingredients together. Stir in buttermilk, oil and egg with fork. Beat until smooth. Drop with teaspoon into hot fat (375°). Fry until golden brown, about 3 minutes. Drain on absorbent paper. Roll warm puffs in granulated or confectioners sugar. Makes 2 1/2 dozen.
Prepare macaroni as directed on package. Drain. In a large skillet, melt butter; add green pepper and onion.	Cook until tender (do not brown). Add chili, corn, seasoned salt and pepper. Simmer on low heat for 5 minutes.	Stir in cooked macaroni; top with cheese. Cover and heat on low for five minutes.
Put cake mix in a large mixing bowl. In a saucepan, mix pudding with milk as directed on package. Cook until boiling. Remove from heat and stir into dry cake mix. Stir in oil. Pour into greased 9 x 13-inch pan. Sprinkle chips and nuts over top. Bake at 350° for 25 to 30 minutes.
Melt butter in large rectangular Pyrex pan in oven. Add crumbs evenly. Sprinkle on nuts, bits and coconut. Last, pour milk gently over all. Bake at 350° for 30 minutes.
Slice apples (quarter) and core. Mix brown sugar and cream cheese. Spoon mixture into apple centers and dip into nuts. Put apple together and wrap in Saran Wrap.
Combine broccoli, sunflower seeds, raisins, bacon and onions in a large bowl. Mix together remaining ingredients and toss with broccoli mixture. Chill until serving time.
Spread over crust. Bake at 275° to 300° for 20 to 30 minutes. Cool and cut into squares. Sprinkle with powdered sugar. You can use any other flavor of cake mix. German chocolate is good and lemon. Adjust to bake to your oven. I bake mine at 250° or 275°.
Grease and flour Bundt pan. Peel and chop apples. Let set in water until ready to use. Mix eggs, sugar and oil well with vanilla. Mix with dry ingredients. Blend in apples, nuts and coconut. Bake 1 hour at 350°. Let cool. If desired, use your favorite icing. Better if baked the day before.
Mix sugar, water and Jell-O; bring to a boil and set aside to cool. In a bowl, blend until smooth the cream cheese and pineapple. Add apricot baby food. Fold into Jell-O mixture, then fold in container of Cool Whip. Put in a 9 x 13-inch dish. Sprinkle with chopped pecans. Refrigerate.
Mix together cabbage, bell pepper, onions, sugar, salt, celery seed, carrot and vegetable oil. Then bring to boil apple cider vinegar and pour over slaw mixture.
Mix together in a bowl and refrigerate. Knead 5 minutes each day for 4 days. On the 4th day, make 4 loaves (2 inches in diameter), 1 1/4 pounds each. Bake on cookie sheet (a broiler pan to catch grease) on 160° for 9 hours.
In skillet, heat oil over medium heat. Add broccoli, onion, carrot and garlic; saute until tender-crisp, 10 minutes. Stir in chicken, tomatoes and salt. Heat through, about 3 minutes. Serve over pasta. Sprinkle with Parmesan and parsley. Makes 6 servings.
Cook and drain noodles. Melt butter. Add pepper and onions and simmer 5 minutes. Layer 1/2 of noodles, 1/2 of onions and peppers and 1/2 of cheese. Crumble all corned beef. Repeat. Mix milk and soup and pour over casserole. Top with corn flakes (crushed). Dot with butter and bake at 350° for 40 minutes.
Mix cherries, pineapple and juices; add the marshmallows. Mix cream cheese and powdered sugar. Blend into the fruit mixture and fold in the Cool Whip.
Grease back of cookie sheet with butter. Arrange sucker sticks on sheet. Cook sugar, cream of tartar and water to hard (310°). Add flavoring and color and stir. Pour over sticks. Wiggle each lollipop loose when set, but not cold.
Heat oven to 350°. Beat margarine and sugars well. Add eggs and vanilla; beat well. Combine flour, baking soda and cinnamon; add to margarine mixture. Mix well. Stir in oats and raisins. Mix well.
Bake ribs, covered with 2 cups water, until meat comes away from bones. Pour on sauce and bake about an hour longer, uncovered, or until liquid disappears and the ribs are browned.
Peel and cut potatoes when cool. Add onion, vinegar, oil and mustard. Toss for several minutes. Sprinkle salt across top liberally and mix well. Do not refrigerate! Keep on countertop in airtight containers. Always mix well again before serving.
Blend the brown sugar, white sugar and butter. Add the beaten eggs. Sift together the flour, salt, soda and baking powder; add to the sugar blend. Stir in vanilla, coconut, oatmeal, chopped nuts and chocolate chips. Mix well and drop by teaspoons on greased cookie sheet. Flatten with fork and bake in 375° oven until light brown or about 10 minutes. These should rise and fall to make a good, crisp cookie.
Brown bacon and onion in skillet or bottom of Dutch oven. Crumble bacon. Add green beans; do not drain. Bring to a boil. Reduce heat; cook approximately 1 1/2 hours.
Mix in mixing bowl, except cheese. Pat cheese on top and bake about 1 hour at 350° in baking pan.
Soak dried beef for 1 minute in boiling water. Do not salt chicken. Grease casserole and line bottom with dried beef. Bone each piece of chicken. Roll meat and wrap lightly with piece of bacon. Place in casserole and pour mixture of sour cream and soup over chicken breasts. Bake at 275° for 3 hours, uncovered.
In bowl, put together ingredients as listed and let stand 15 minutes. Bake 25 to 30 minutes at 350° in round cake or quiche pan or 8-inch square pan.
Add mayonnaise and pepper to corn, tomato (be sure and remove seed), bell pepper and onions. Refrigerate overnight and serve cold. Best when home grown tomatoes are in season.
Mix corn and eggs together. Add 1 cup cracker crumbs, milk, onions and pimientos and mix well. Pour into greased baking dish. Top with buttered cracker crumbs and sprinkle with paprika. Cook at 350° for 20 minutes.
Salt and pepper chicken breasts. In skillet, melt butter. Add onions. Add chicken and cook for 10 to 15 minutes until almost done. Remove chicken from pan; add cream and reduce by half. Add mushrooms and put chicken back into pan for 5 to 10 minutes until warmed through. Serve over angel hair pasta or with vegetable.
Cook the first 3 ingredients in double boiler until thick and cool. Add 6 tablespoons sugar to egg whites. Continue to beat until smooth; fold in filling. Beat cream until stiff. Fold in filling. Roll graham crackers very fine; sprinkle on bottom of pie tins and top of filling. Freeze 4 hours.
Drain and rinse shrimp. Mix all ingredients together and chill. Remove from refrigerator 30 minutes before serving. Ritz crackers are very good used with this dip.
Place cheese, ham and onions in pie shell. Blend other ingredients, pour over cheese. Bake 35 to 40 minutes at 350°. Cool 10 minutes.
Combine first eight ingredients. Divide into 8 portions on double thick squares of foil. Shape into loaves. Top each with onion slice and 2 to 3 tablespoons Butter-Barbecue Sauce. Bring up sides of foil; fold down onto meat in tight double folds; fold ends over and over up close to meat. Grill 3 inches from coals 10 to 12 minutes. Turn. Grill 10 to 12 minutes longer.
Combine bread crumbs and cheese; reserve half for topping. Rinse chicken and pat dry. Dip chicken in crumb mixture to coat lightly. Place in a 13 x 9 x 2-inch baking dish.
Place apples, butter, milk, sugar and cinnamon into a large pot. Cover with cold water. Cook at slow boil until apples are done. Turn up heat to medium, stirring often. Tear biscuits into pieces and drop in boiling mixture. Reduce heat to low. Stir often. Cook until biscuits are done.
Preheat oven to 325°. Combine flour, salt and pepper. Dredge chicken in flour to coat. Melt butter in a skillet. Add chicken and 1 sliced onion. Cook until chicken is brown on all sides. Place chicken and cooked onion in a large baking dish. Combine beer and chili sauce. Pour over chicken. Place remaining sliced onion on top of chicken. Bake 45 minutes. Serves 4.
Mix all together. Bake at 350° for 20 to 30 minutes, or until golden brown.
Preheat oven to 375°. Mix all ingredients. Form into 1-inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Yields 6 dozen.
Combine peanut butter, margarine, honey and brown sugar in saucepan. Heat until smooth. Pour over oatmeal and stir. Turn into foil-lined pan and press down. Let it cool.
In a large skillet, saute green peppers and onions in butter until crisp-tender. Stir in pepperoni and cook 2 minutes. Serve over pasta or rice and top with grated cheese.
Melt margarine and chocolate chips in saucepan. Add powdered sugar and beaten eggs. Stir well. Pour over marshmallows and nuts. Mix with fork. Shape into 2 or 3 long rolls. Roll in coconut on wax paper. Wrap in wax paper. Refrigerate overnight or until set. Slice. Makes 5 or 6 dozen.
Soak raisins for a couple of hours in equal amounts of water or liquid of your choice. Finely dice celery, enough to give you a good crunch. Drain pineapple chunks. Shred carrots. I always need to remember there will be other foods there, too.
Mix as listed. Cook at 350 degrees for 30 minutes on a greased 13x9 pan.
Mix the first 5 ingredients, then add the rest. Bake 40 minutes at 325° in a casserole dish.
Mix dry ingredients. Add milk, butter, eggs and vanilla. Pour into greased and floured 9 x 13-inch cake pan. Bake in 350° oven for 25 to 30 minutes or until done. Serve with fruit or top with your favorite icing.
Whip eggs with water to make egg wash. Mix the remaining ingredients, except oil, and place on a plate. Dip chops into egg wash, then into coating mix. Pan-fry in peanut oil over medium heat until golden brown and done to your taste.
Melt butter and pour in baking dish. Mix together the sugar and flour and stir in the milk. Mix the batter well and pour into baking dish. Pour fruit over batter. Bake at 350° until brown.
Mix pulp, sugar and whole or pieces of nuts (not ground). Add marshmallows and crumbs from 25 graham crackers. Make into loaf. Cover bottom and all over with the crumbs from 12 graham cracker. Makes 1 loaf. Chill several hours. Slice and can be served with whipped cream. Keep remainder refrigerated.
Combine chicken, salad oil, orange juice, vinegar and salt. Let stand while preparing remaining salad ingredients or refrigerate mixture overnight. Gently toss together all ingredients.
Cream butter and sugar until creamy. Add orange juice and coconut, mixing well. Add chopped nuts. Mix until mixture is blended completely. Roll each cherry in a small amount of mixture, forming a round ball with a cherry in the center. Roll balls in cracker crumbs. Refrigerate overnight.
Add salt, sugar and flavoring into eggs. Add 1/2 cup milk and all the flour, then remaining 1/2 cup milk, stirring. Do not beat. If foamy, let set. Place oil and mold in fryer and heat to 385°. Shake excess oil off iron and touch iron on paper towel to absorb oil. Dip hot iron into batter almost to top (not over top of iron). Place in hot oil. When rosette holds its shape, remove iron and let rosette brown. Turn once. Remove rosette from oil and drain on paper towel. Repeat.
Cook carrots just until crisp; drain. Combine remaining ingredients in large bowl; mix well. Add carrots, and stir. Cover and refrigerate at least 3 to 4 hours.
Preheat oven at 350°. In a large bowl, combine oats, flours, brown sugar, baking soda, cinnamon and salt. Stir in nuts with a fork or knife. Cut in 1 cup butter and combine until the mixture is crumbly. Press half the mixture into a 9 x 13-inch baking pan. Toss apples with lemon juice and arrange neatly on top. Dot with butter and top with remaining crumb mixture. Bake for 40 minutes or until apples soften. Cool slightly, then spoon into bowls.
In a large mixing bowl, combine 1 cup of the flour, yeast, sugar and salt. In a small saucepan, heat 1 cup of the water, milk and 1/4 cup of the butter until warm (120° to 130°). Add to flour mixture with 1 of the eggs. Beat 3 minutes at medium speed and set aside. In a large bowl, cut remaining 1 cup butter into remaining 4 cups flour until particles are the size of large peas. Pour the yeast mixture over the flour-butter mixture. Stir until moist. Cover and refrigerate 2 to 24 hours.
Combine all except parsley in food processor. Puree until really smooth. Spoon into serving dish or crock, cover, chill until ready to serve. Sprinkle with minced parsley and serve with raw veggies, sliced sourdough or French bread or crackers. Yields about 2 1/2 cups.
Thaw spinach and squeeze out excess water; add onion, chopped fine, and chopped water chestnuts. Mix all ingredients well and refrigerate for 2 hours before serving.
Measure flour, salt, baking soda and powder in sifter. Cream butter with sugar until well blended in large bowl. With beater, beat in eggs and vanilla. Sift in flour mixture alternating with sour cream. Blend well until batter is thick and creamy.
Boil noodles until tender. Put hamburger in pan and brown. Pour in spaghetti sauce and heat. Pour noodles in 9 x 11-inch baking dish. Stir in hamburger mixture; stir until noodles are covered. Layer pepperoni on top. Cover well with cheese. Bake at 350° approximately 10 minutes. Turn oven to broil and slightly brown cheese.
Slice French bread into about 1 inch slices, cutting on an angle but don't cut all the way through the loaf.
Slice cucumbers and onions. Add 2 tablespoons salt. Let set for 2 hours and then drain. Heat sugar and vinegar until sugar dissolves. Let cool. Pour over cucumbers and onions. Then freeze. Makes 4 pints.
Cook hamburger and sausage, drain well. Mix remaining ingredients and heat. Crock-pot works great.
Boil potatoes until done, but still firm. Drain. Toss together potatoes, cucumber chunks and salad dressing. Serve warm, at room temperature or chilled.
Heat oven to 350°. Combine flour, sugar and egg. Cut in 1/2 cup margarine until crumbly. Stir in nuts. Reserving 1 1/2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch baking pan. Bake for 15 minutes.
Preheat oven to 350°. Grease and flour a 12-cup Bundt pan or 10-inch tube pan. Cream butter and sugar together in mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in vanilla.
Mix dry ingredients. Cut in butter until mixture resembles coarse crumbs. Add milk all at once. Stir with knife only until dough ball forms (a little more flour may be necessary). Turn out onto lightly floured surface. Knead gently 1/2 minute. Pat or roll 1/2-inch thick. Cut with biscuit cutter. Bake on an ungreased cookie sheet at 450° for about 15 minutes.
Drain pineapple and reserve juice. Combine juice with ketchup, vinegar, brown sugar, cornstarch and soy sauce. Stir to blend. Heat oil in wok or large skillet. Add chicken; stir-fry 3 minutes. Remove chicken. Add pepper and onion; stir-fry 3 minutes. Add water chestnuts and juice; mix. Cook, stirring, until boils and thickens. Add chicken and pineapple; heat through. Serve over Chinese noodles. Serves 5.
Brown meat and onion together. Drain and cool. Mix in large bowl with all ingredients. Pour dressing on just before serving.
Cut steak into serving pieces. Pound flour into both sides of meat. Brown in the 1/3 cup fat. Sprinkle meat with salt and pepper. Add tomato juice or tomatoes and onion slices. Cover and simmer until meat is tender, about 2 hours. This can be cooked in the oven also, and is great cooked in a crock-pot.
Mix pudding in sour cream. Add can of pineapple and juice. Stir in coconut and vanilla (may add yellow food coloring, if desired).
Bring sugar and Karo to a boil. Remove from heat. Add peanut butter and cereal. Drop on wax paper or pour into a 9 x 13-inch pan. Cool and cut.
Heat oven to 425°. Beat eggs slightly with mixer; beat in remaining ingredients. Place pie shell in oven; fill with pumpkin mixture. Bake for 15 minutes. Reduce oven temperature to 350°. Bake 45 to 50 minutes longer, or until knife inserted in center comes out clean.
Cream together 1/2 cup shortening and 1 cup sugar. Add 2 eggs and 1 teaspoon vanilla. Beat until fluffy. (Sugar can be brown, granulated or half and half brown and granulated.) Sift together 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt. Add this dry mixture to creamed mixture alternately with sour cream. Combine 2 cups finely chopped apples (about 3 average size apples), 1/2 cup chopped nuts, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 2 tablespoons melted butter or margarine. Pour one half of the batter into a 15 x 9 x 2-inch baking pan. Spread apple mixture over batter and cover with remaining batter. As a topping, mix enough brown sugar, chopped nuts, and cinnamon together to sprinkle over top of cake. Bake in a 350° oven for 35 to 40 minutes.
Mix olive oil, garlic, basil, parsley and peppercorn together. Combine marinade with lemons, orange and fish in shallow dish. Coat both sides. Cover with plastic wrap. Put into refrigerator for several hours. Turn 1 to 2 times. Remove 20 minutes prior to grilling. Preheat grill 20 minutes. Position grill rack 5 to 6-inches above charcoals. Set gas grill to medium heat.
Saute garlic, onion, parsley, oregano and the bread crumbs in olive oil for about 2 minutes, mixing thoroughly. When onion and garlic start to brown, remove the mixture from frying pan and mix with clams, juice and salt. Spoon into shells. Sprinkle lightly with bread crumbs and Parmesan cheese. Place on baking sheet in a 375° oven for 25 to 30 minutes or until crusty on top.
Place fish in greased baking dish. Arrange onion slices under, over and in fish. Place approximately 1 tablespoon of butter in each fish. Pour lemon juice into the baking dish. Sprinkle Old Bay seasoning and sugar over fish. Bake in 375° oven for 30 to 45 minutes or until done. Makes 2 servings.
Put pears into individual serving dishes. Top with Cool Whip and drizzle with chocolate sauce.
Mix ham, cheese and broccoli together. Brush pie crust with butter. Sprinkle broccoli, ham and cheese mixture over pie crust. Whip eggs and whipping cream together and pour over other mixture in pie crust. Bake at 350° for 25 minutes.
Boil potatoes with skins, until tender. Not mushy! Layer in baking dish. Bake for 30 minutes at 350°.
Cut up kielbasa into slices. Put kielbasa, ketchup, brown sugar and mustard into crock-pot. Cook on High for 2 hours, stirring occasionally.
Add amount of water as called for on each of the cans. Sweeten to taste. When ready to serve, add ginger ale to desired taste, about 1 pint. Serves approximately 10.
Mix ingredients and boil until thick. Put in greased baking dish and brown 1 hour at 400°.
Break eggs into bowl; add milk, flour and salt. Mix with spoon just until eggs are well blended. Disregard lumps. Fill 6 well-greased 5-ounce glass custard cups 3/4 full. Set in muffin tin for easy handling. Place in cold oven. Set at 450° and turn on heat. Do not open door for 1/2 hour. Popovers should be tall and buttery brown. Remove from oven and puncture 4 sides of neck to release steam. Return to oven for 10 minutes with heat off to crisp.
In bowl, cream sugar and oleo until light and fluffy. Add 4 eggs, one at a time, then add flour a little at a time. Add lemon flavoring. Pour into 15 x 10-inch pan. Mark off batter into squares. Place 1 heaping tablespoon of cherry pie filling into center of each square section. Bake at 350° for 35 minutes. While still warm, sprinkle with powdered sugar and serve.
Dissolve jello in boiling water. Add remaining ingredients, except sour cream. Put 1/2 mixture in a pan and let set, then spread the sour cream over the top. Add rest of mixture.
Combine first 4 ingredients in a saucepan. Cook over low heat until butter melts, stirring occasionally. Spoon 1/4 of mixture into a lightly greased 10-inch Bundt pan.
Combine all ingredients, except flour. Add flour last to thicken (enough flour to thicken to bake in waffle iron; there is not a specific amount). Bake in waffle iron until brown. Serve with chicken and gravy.
In cold electric skillet, add the ground beef (lightly pressed to cover bottom of skillet), potatoes, onions, carrots and cabbage. Pour the soup over meat and vegetable layers. Cover and set temperature to 375°. When steam escapes, reduce temperature to 250° and cook for 30 minutes.