HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw frozen rhubarb completely, if using, draining well. In a large bowl, combine fresh or thawed rhubarb, pineapple and 1 cup brown sugar. Let stand 1 hour. Drain mixture, reserving juices. If necessary, add water to juices to equal 2/3 cup. Place juices in a small saucepan. Stir in cornstarch. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir into rhubarb and pineapple mixture; stir in lemon peel. Place in 2-quart square baking dish. In another bowl, combine flour, 1/4 cup brown sugar, sugar, ginger and salt. Mix; pour over top of fruit. Bake at 350° for 1 hour.
Prick crust with fork and bake at 400° for about 15 minutes or until golden. Remove and cool. Cook spinach according to directions and drain. Press out water. Set aside. In large skillet, melt butter; add mushrooms and saute over low heat until soft (6 minutes). In large mixing bowl, beat Ricotta cheese and eggs together until mixture is smooth. Add flour, Worcestershire, salt and pepper; beat until well mixed. Add cream and beat until smooth. Fold in reserved spinach, mushrooms and Swiss cheese until well mixed. Turn into crusts and bake at 350° for 1 hour and 15 minutes, or until set. Let stand 15 minutes.
Melt caramels in double boiler with 1/3 cup evaporated milk. Stir frequently.
Soak beans in water to cover overnight. Rinse and put into crock-pot or other pan along with other ingredients. Celery and carrots may be added, if desired. Simmer 6 to 8 hours in a crock-pot on medium or for a shorter length of time on the stove. When beans are soft, they are done. Serve with chopped raw onions and cornbread.
Line an 8 x 8-inch pan with lightly aluminum foil. Spread nuts in microsafe plate and cook on High for 6 to 7 minutes to toast. Melt butter in microsafe bowl. Stir in sugar and milk until blended. Cook, uncovered, on High 7 to 9 minutes, stirring 4 times to be sure sugar has completely dissolved and mixture has thickened. Remove bowl to heat safe counter. Add vanilla. Beat with electric mixer for 3 to 4 minutes until smooth and glossy. Add walnuts and beat 1 more minute to distribute nuts evenly. Spread in pan. Cool. Refrigerate until firm, 2 to 3 hours. Peel off foil and cut. Store in cool place tightly covered.
Melt in microwave and mix up real good with mixer. Pour on baked cake, then pour the remaining batter on top. Bake 25 minutes longer. It is good to bake the day before needed.
Combine orange rind, lemon rind and orange juice in small bowl; mix well. Mix in confectioners sugar. Pour over hot cake. Yield: Enough for 1 pound cake, 12 servings.
On a serving platter, spread the 2 cans of bean dip. Mix taco seasoning with sour cream and spread over bean dip. Chop scallions and black olives. Layer over sour cream mix. Chop tomatoes and layer over onions/olives. Cover with mixture of shredded cheeses. Chill before serving. Scoop up with chips.
Cook potatoes in skins. Cool. Peel and shred coarsely. In saucepan over low heat, combine cheese and butter. Stir occasionally until almost melted. Remove from heat and blend in sour cream, onion, and seasonings. Fold in potatoes and turn into a greased 2-quart casserole. Dot with 2 tablespoons butter and sprinkle with paprika. Bake, uncovered, in a 350° oven for 30 minutes, or until heated through. Can be frozen.
Halve hens lengthwise and remove backbones. In a large shallow dish, combine 1/4 cup pineapple juice with remaining ingredients. Pour over hens and marinate, refrigerated, for at least two hours. Grill or broil according to cornish hen package directions.
Mix flour and bread crumbs. Roll scallops in mixture and dip in preparation of 1 beaten egg. Roll again in crumb mixture. Fry in hot fat or oil about 10 minutes or until brown.
Put vegetables, bouillon cubes, water and butter in crock-pot. Cook on high for 1 hour. Turn to low; cook 5 to 7 hours. The last hour, add flour, blended with evaporated milk, and cheese.
Whisk first 3 ingredients in small bowl; gradually whisk in oil. Season to taste with salt and pepper. Cover and let stand at room temperature. Combine spinach, hearts of palm and lemon peel in bowl. Add enough dressing to season to taste and toss gently.
Combine all ingredients in a large bowl. Stir just enough to moisten. Pour batter into a greased loaf pan. Bake in a preheated 300° oven for 1 hour or until done.
Boil raisins, dates and pineapple 3 minutes. Set aside. Add vegetable oil; cool. Add the rest of the ingredients to this, adding nuts last. Bake at 350° for about 40 minutes.
Peel squash and slice. Cook with minced onion until tender. Drain well and place in a casserole with 4 tablespoons of butter, cheese, tomatoes, salt and pepper. Stir all ingredients.
Soak beef in water to cover, for 1/2 hour. Place a large sheet of foil on a cookie sheet. Remove beef from water and pat dry. Place on foil; pour over 1/4 cup water, spices and vegetables. Seat tightly. Bake at 300° for 4 hours.
Thaw bread according to directions. Cook sausage; add green pepper and onions, cooking approximately 5 minutes. Drain well and add eggs, Parmesan cheese, and salt and pepper to taste. Cook a few more minutes; add mushrooms.	Press out dough; put filling in and roll up, pinching ends together. Bake at 350° for 20 to 25 minutes.
Cut Crisco into flour. Add small amounts of hot water until dough forms. Do not knead anymore than absolutely necessary. Roll out to about 1/4-inch thick.
Heat oven to 375°. Prepare pastry. Beat eggs, sugar, salt, margarine and corn syrup with mixer. Stir in pecans. Pour into pastry shell. Bake 40 to 50 minutes, or until set. Cool slightly. Serve warm or refrigerate.
Brown chops in oil in skillet; sprinkle chops with salt, pepper and sage. Place apples in a 9 x 13-inch baking pan. Sprinkle with sugar and cinnamon. Dot with butter; lay chops on apples. Bake, covered, at 350° for 1 1/2 hours.
Gently mix sour cream and Cool Whip. Fold in dry pudding mix. Add remaining ingredients. Chill until time to serve.
Brown sausage, onion, green pepper and garlic. Drain. Add the remaining ingredients and simmer, uncovered. I let this cook for hours on low. The longer it cooks, the better it is.
Mix pineapple, cream cheese, green onions, small amount of parsley and about 2 tablespoons of pecans. Refrigerate until firm enough to form into a ball. Roll in pecans and parsley. Serve with crackers.
Mix sugar, cornstarch, salt and milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil one minute. Remove from heat, gradually stir at least half of the mixture into slightly beaten egg yolks. Blend into remaining hot mixture. Boil one minute more, remove from heat and blend in butter and vanilla. Add coconut and pour into baked pie shell. Whip egg whites and spread over custard. Bake until delicately browned at 400° for 8 to 10 minutes.
In 9 x 13 x 2-inch ceramic lasagne dish or glass oblong dish, place frankfurter slices and pineapple chunks. In 4-cup glass measure, mix brown sugar and cornstarch. Blend in pineapple juice, soy sauce, Worcestershire sauce and vinegar. Microwave 6 minutes on High. Stir well with wire whisk. Microwave 3 to 4 minutes more on High until thickened and clear. Stir well.
Prepare and set aside potatoes, onion and green pepper. Fry bacon until crisp; strain (save drippings). In a jar with a cover, combine egg, vinegar, seasonings and 1/4 cup warm bacon grease (discard remaining grease). Shake mixture and pour into warm skillet. Stir gently while heating until it thickens. Pour hot sauce over warm vegetables. Add crumbled bacon and mix thoroughly.
In a bowl combine spinach, onion and Swiss cheese. Spread into bottom of deep ten-inch pie plate. In food processor blend flour, salt, butter and baking soda until a coarse meal. Add eggs, milk, pepper and nutmeg. Blend. Pour mixture over spinach. Bake at 400° for 40 to 45 minutes or until lightly browned and puffed.
Combine the ingredients and cover dough. Let set for 1 1/2 hours. Shape in rolls and place on greased pans. Cover and let rise until double in size. Bake in a 400° oven for 10 to 15 minutes.
Mix all ingredients together; drop by spoonfuls on cookie sheet. Press each with fork dipped in sugar. Bake at 350°.
Mix well. Bake in greased 9 x 13-inch pan at 350° for 50 to 60 minutes.
Mix butter and 3/4 of the Oreo cookies together. Press into bottom of a 9 x 13-inch pan. Mix milk, cream cheese and pudding; pour over cookie crust. Top with Cool Whip. Sprinkle with remaining cookies on top. Refrigerate overnight.
Put small amount of milk with chocolate pieces and cinnamon to melt. Add rest of milk and warm. Top with whipped cream and chocolate shavings.
Stir ingredients together in order given. Refrigerate at least 12 hours. Roll dough on slightly floured board and cut in favorite shape. Bake in a 400° oven for 15 to 20 minutes. Dough will keep in refrigerator several days.
Brown meat, onion and green pepper in Dutch oven or other large pan. Add remaining ingredients. Cover and simmer about 45 minutes, stirring occasionally.
Use a large bowl and place ingredients in layers in order. Cover tightly and refrigerate 8 hours or more. Serves 12.
In large mixing bowl, cream butter. Continue creaming while slowly adding honey in a fine stream. Add eggs and beat until light and fluffy. Sift together flour and soda. Add alternately to creamed mixture along with 1/3 cup thawed lemonade. (Dough is soft.) Chill for 1 hour. Drop dough from teaspoon onto a greased cookie sheet. Bake at 400° for 8 minutes or until lightly browned. Brush hot cookies with remaining lemonade concentrate. Makes about 5 dozen.
Beat all together well. Form into balls as for peanut butter cookies. Flatten with fork and bake at 350° for about 10 minutes.
Chop tomatoes, onions and peppers together; cover with salt. Let stand overnight. Drain; add the hot peppers which have been chopped and the vinegar and spices (spices tied in cheesecloth bag) and sugar. Allow to boil slowly until tender, about 15 minutes. Pack tightly into hot sterilized jars and seal at once. Or bring ingredients to a boil and pack in jars, screwing bands tightly. Process in hot water bath at simmering temperature (180°) for 15 minutes.
Mix well. Knead slightly. Grease another large bowl; put dough in it and turn dough over so that both sides are greased. Cover with foil and let stand overnight on table.
Mix. Place in a 10-inch pan. Bake at 350° for 30 to 40 minutes.
Cook mixture at rolling boil for 1 minute. Add vanilla and beat until you can spread.
Cover peas with water and soak overnight. Drain. Add the 2 quarts of water, ham bone, onions and seasonings. Bring to boiling. Cover, reduce heat and simmer 2 hours. Stir occasionally. Remove bone and cut off meat. Return meat to soup; add remaining ingredients. Cool slowly for 45 minutes. Salt to taste. Makes 8 to 10 servings.
Slice cucumbers and onions. Combine all other ingredients; cover cucumbers and onions with the liquid. Refrigerate in a tightly covered container for 3 days before using. Yields 5 quarts.
Cake: Mix 1 cup sugar, eggs, coconut, buttermilk, flour, 1 1/2 teaspoons vanilla, oil and salt well mixed. Bake in greased oblong pan 25 to 30 minutes.
Place eggs, sugar and salt in a 4 cup glass measuring cup and mix until well blended. Stir in liquid. To make a richer sauce, I sometimes substitute half and half or whipping cream for some of the milk. Cook in microwave on Roast for 5 to 7 minutes, or until back of spoon is coated. Stir several times during cooking. Chill. Sherry or rum can be used for some of the liquid. If used, I would cut down on the vanilla. Add the liquor after cooking about 2 minutes. Delicious over vanilla ice cream with fresh fruit. Makes 2 1/4 cups.
Heat oven to 350°. Prepare brownies as directed, except stir in coconut and chopped nuts. Bake as directed. Cool. Mix powdered sugar, 1/3 cup margarine and vanilla. Stir in milk, 1 teaspoon at a time, until of spreading consistency. Spread over cooled brownies. Refrigerate until topping is firm, about 30 minutes. Heat chocolate and 2 teaspoons margarine until melted. Drizzle evenly over topping and refrigerate until chocolate is firm, about 15 minutes. Store in refrigerator.
Mix all ingredients together	and put in unbaked pie shell. Bake at 350° or 375° until well set or brown.
Mix well in a dark place with dash of moonlight. Beat it before the old man gets home. Hold her tight and let her rest her head on your shoulder. Look into her eyes and press her lips to yours. Press gently but firmly. Bake at least 1 hour, the longer the better.
In ovenproof skillet, brown beef with celery, onion and green peppers. Stir in salt, chili pepper and soup. Combine biscuit mix and milk. Roll or pat dough into circle slightly smaller than skillet. Spread meat mixture evenly in skillet. Top with biscuit dough. Bake at 450° for 15 minutes. Turn upside down on platter. Top with cheese slices at once. Cut into wedges like pie and serve.
Beat egg. Mix together sugar, flour and banana until smooth. Add egg. Drop by tablespoon in hot fat. Fry until golden. Drain on paper towels. Serve warm or cold.
Bake 25 minutes at 350°. Take from oven and cut large marshmallows in half and	put on top, cover top and bake 5 minutes longer; frost lightly with chocolate frosting of 1/2 stick oleo, 4 tablespoons milk, 4 tablespoons cocoa. Melt and mix gradually; add powdered sugar until spreading consistency. Use 11 x 17-inch pan.
Preheat oven to 300°. Mix all ingredients together in large bowl. Grease tube pan or Bundt pan. Bake for 1 hour and 15 minutes.
Bring water and sugar to boil; remove from heat. Place tea bags in water, cover and leave for 6 minutes; remove tea bags. Add spices, tied in cloth bag. Leave for 30 minutes, covered.
Preheat oven to 350° (175°C). In a large bowl, combine the ham, pork, eggs, bread crumbs, evaporated milk, salt and ground black pepper. Mix all together well and form into a loaf. Place loaf into a lightly greased 9 x 13-inch baking dish. Bake at 350° (175°C) for 90 minutes.
Cook potatoes in jackets; set aside. Mix other ingredients. Remove jackets from potatoes, slice and mix with all other ingredients.
Beat eggs just to blend. Stir in corn syrup, sugar, butter and salt. Sprinkle cranberries in pastry shell; pour syrup mixture over berries. Top with pecans. Bake at 350° for 50 to 55 minutes or until knife inserted in middle of pie comes out clean.
Sift dry ingredients together. In separate bowl, combine squash with milk, then add oil and beaten eggs. Combine the two mixtures with as little beating as possible. Fill 12 greased muffin tins three quarters full and bake at 400° for 20 to 25 minutes or until golden brown. Add other ingredients like raisins, chopped nuts, spices, etc.
Beat together eggs, pumpkin, oil and water. Add remaining ingredients; mix well. Pour the batter into a buttered 1 pound coffee can and place in oven standing up. Bake at 350° for an hour and 15 minutes or until an inserted straw comes out clean. Cool cake, turn on its side and frost.
Bring sugar, vinegar, celery seed, turmeric, cinnamon and salt to a boil. Add chopped items to the boiling mixture. Boil on medium for 20 minutes. Put in jars and seal.
In a microwavable bowl, melt chocolate and butterscotch chips at 5 minute intervals (stirring each time) until mixture is melted. Add nuts and stir. Drop spoonfuls of mixture on wax paper (about the size of a tablespoon). Set aside and let cool. Ready to eat when cooled. Very rich.
Sift together the flour, baking powder, soda and salt. Beat shortening and sugar together until creamy. Add eggs and beat well. Add flour mixture alternately with bananas, a small amount at a time. Beat until smooth. Turn into 2 well-greased bread pans (8 1/2 x 4 1/2 x 3-inch) and bake in a 350° oven for about 1 hour and 10 minutes.
Cream together gleatin and cream cheese; add hot water and stir until dissolved. Add enough cold water to pineapple juice to make 2 cups of liquid and stir in. Refrigerate until partially jelled. Add pineapple and nuts. Put in a dish and chill. Serves 12.
Mix and put into shallow, greased baking dish and top with buttered crumbs. Bake in 350° oven for 30 minutes or until crumbs are brown. Makes 4 servings.
Cut bread in half lengthwise. Mix equal amounts of cheese and onion. Add Miracle Whip and spread over bread. Bake on foil-lined cookie sheet at 350° for 30 to 40 minutes. If desired browner, put under broiler for 2 to 3 minutes.
Liquify bananas in blender. Mix with other ingredients. Freeze in thirds or sixths. Thaw about 1 hour. Mix 1/3 with 1 quart ginger ale to serve. Serve slushy.
Mix well. Put in a 9 x 13-inch pan. Dot with butter. Sprinkle with cracker crumbs. Bake 1/2 hour at 350°.
Preheat oven to 400°. Grease a Bundt pan with butter. Mix 1 cup sugar and 3 tablespoons cinnamon together. Cut biscuits into 4 pieces; roll in cinnamon and sugar mixture. Arrange in greased pan. Bring to hard boil the butter, milk, 3 tablespoons cinnamon and 1 1/2 cups sugar; pour over biscuits. Bake for 20 minutes. Let stand 5 minutes. Turn over onto a plate.
In large bowl, mix popped popcorn, nuts and coconut. In saucepan, combine sugar, butter and corn syrup. Heat, stirring constantly, until it comes to a boil (reaches 270° to 280°). Pour over popcorn/nut mixture. Spread on buttered sheets until cool; break into pieces.
Sprinkle dill, salt, pepper and garlic powder over salmon and place in shallow pan. Mix sugar, bouillon, oil, soy sauce and green onions. Pour over salmon. Cover and chill for 1 hour; turn once. Drain and discard marinade. Put on grill over medium heat; place lemon and onion on top. Cover and cook for 15 minutes or until fish is done.
Mix all ingredients except corn flakes together. Spread evenly in a 13 x 9-inch pan. Top with crushed corn flakes. Bake at 350° for 45 minutes.
Layer the first 4 ingredients on a large platter or bowl. Let set overnight. Layer the rest when ready to serve. Serve with chips.
Cream sugar and shortening; add beaten egg yolks, then jam and preserves. Add sifted dry ingredients alternately with milk, beating well after each addition. Add raisins and nuts; fold in beaten egg whites. Cook in three 9-inch pans, which have been greased and floured. Bake at 300° for 1 hour.
In saucepan, melt cranberry sauce (or cranberries). Dissolve jello in water; add hot cranberry sauce to jello. Add remaining ingredients and pour into pan or jello mold. Let set until firm.
Cook vermicelli according to package directions. Drain and rinse well with cold water. Place pasta in a large bowl and add one tablespoon Accent and lemon juice. Chill. Chop green pepper and green onion. Drain pimentos and black olives. Add these to the chilled pasta. Add one tablespoon Accent and mayonnaise. Mix well. Allow to chill overnight or at least 4 hours before serving.
Brown meat, onion and celery in skillet; mix all together. On top, add chow mein noodles. Bake until done, about 1 1/2 hours at 325°.
Toss all together. Goes well with shish kabob or a barbecue supper. Serves 4 to 6.
*Drain the maraschino cherries on paper towels before you use them as garnish.
Cook together sugar, water and butter; stir until sugar is dissolved. Cook without stirring until syrup spins a thread, when dropped from a spoon. Remove from fire and add soda. Stir. Pour syrup over popcorn and stir only enough to coat kernels. Pat out on a buttered board or shallow pan. Break apart to serve.
Mix together Cool Whip, cottage cheese and jello. Fold in oranges and pineapple; chill.
Combine 1/2 cup soup with remaining ingredients, except water. Mix thoroughly. Shape into 6 patties, place in shallow baking dish. Bake at 350° for 30 minutes. Spoon off fat. Combine remaining soup and water; pour over meat. Bake 10 minutes more.
Cream shortening. Add	sugar and vanilla. Mix flour and add nuts. Roll dough into logs with waxed paper. Refrigerate. Slice dough; place on cookie sheet. Bake at 300° for 1/2 hour.
Dissolve jello in boiling water. Add orange juice concentrate and stir to dissolve. Cool, then add mandarin orange sections with juice and pineapple with juice. Stir well and congeal.
In mixer, cream together margarine, sugar and brown sugar. Beat in the egg and vanilla. Mix flour and baking soda together. Add flour mixture to creamed ingredients. Mix well with spoon (do not beat in mixer). Blend in the peanut butter. Form small balls and drop into ungreased, nonstick miniature muffin pans. Bake in preheated 350° oven for 8 to 10 minutes until puffy and very light golden brown. Remove from oven and immediately place 1 miniature peanut butter cup in center of each pastry. Press in gently. When cooled, remove from pan. Makes 42 to 48 cookies. When it's warm, chill the peanut butter cups before unwrapping to make handling them easier.
Brown ground beef; add onions and bell pepper. Let simmer 15 minutes. Add tomato paste and 2 cups water (more if needed). Add sauce mix; let simmer about 15 minutes. Cook spaghetti noodles; pour sauce over noodles.
Cut each biscuit in half; roll between fingers to make a stick. Melt margarine in shallow baking pan. Roll in margarine. Sprinkle with seeds. Bake at 350° for 8 to 10 minutes. Let stand 2 minutes. Serve.
In a 2-pound casserole dish, layer potatoes. Cover with brown sugar and sprinkle cinnamon on top. Continue to add potatoes, sugar and cinnamon until used up, approximately 3 layers. Top with pats of margarine. Let set overnight outside of refrigerator. Syrup will form. Bake at 350° for 45 minutes.
Beat cream cheese and sugar. Mix fruit, nuts and Cool Whip. Add cream cheese mixture. Freeze in 9 x 9 x 2-inch pan. Cut into squares and serve. Will keep 4 to 6 weeks in the freezer.
Mix first 6 ingredients. Mix flour, salt and soda; stir in. Stir in wheat germ and part of oatmeal. Keep adding oatmeal and rest of ingredients. Work with hands. Drop large tablespoons on cookie sheet. Bake at 350° for 12 to 15 minutes. Take out and scrunch up! Makes about 3 dozen.
Brown pork chops. Put rice in bottom of a greased casserole and lay pork chops on top of it. Top each pork chop with a slice of onion, tomato and green pepper. Salt and pepper the pork chops. Pour consomme on. Add spices. Cover and bake at 350° for 1 hour.
Cream sugar and shortening. Add egg and beat well. Sift in flour, soda, salt, cinnamon and nutmeg; mix well. Add finely chopped apples. Bake in a greased 9 x 12-inch cake pan at 325° for 40 minutes. Serve warm or cold with cream or lemon sauce. Serves 12.
Beat egg white and 1 cup sugar for 1 minute. Beat other ingredients until light and fluffy. For chocolate icing, add 1/2 cup cocoa.
Heat oven to 350°. Sift together flour, soda and baking powder; set aside. In a mixing bowl, combine sugar, eggs and shortening; beat until fluffy. Gradually add flour and buttermilk. Beat on high speed for 1 minute. Add both extracts; blend well. Drop by teaspoons onto lightly greased sheet and bake 15 to 18 minutes. Remove from pan and cool flat on wire rack. Makes about 4 dozen.
Fry bacon (cut into pieces) until crisp and brown. Drain bacon grease, then fry onion and rice until brown. Next add tomato sauce and Ortegas. Salt and pepper as you wish. Two cans water are added to the rice mixture with the tomato sauce.
Put lettuce on bottom, then pepper, onion, peas, water chestnuts, sugar, dressing (enough to cover) and cheese. Cover with foil and refrigerate overnight. Garnish with bacon, hard-boiled eggs and tomato.
Preheat oven to 350°. Place rice in bottom of greased 1 1/2-quart casserole and cover with tuna.
In small saucepan combine peanut butter, honey and cinnamon; heat through. Remove from stove and stir in vanilla. Place oats in large shallow pan. Pour warm mixture over oats and stir gently until all oats are coated; spread evenly in pan. Bake in 300° oven for 35 to 40 minutes, stirring occasionally. Turn off oven.
Combine in bowl with electric mixer the flour, salt, baking powder, eggs, milk, oil, sugar, poppy seed, vanilla, almond and butter extract. Mix for 3 to 4 minutes and pour into greased and floured bread tins. Bake at 350° for 45 to 60 minutes. Cool cakes for 5 minutes and remove from pans. Immediately pour over bread 1/4 cup orange juice, mixed with powdered sugar and extracts.
Start with a layer of peas, then cheese and pimentos, ending with a layer of cheese on top. Mix 1/4 cup water with flour and pour over the mixture. Bake in moderate oven about 30 minutes.