HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut rhubarb into small pieces. Wash the rhubarb in cold water. Put rhubarb, sugar and raisins into a casserole and mix well. Bake in a moderate oven (350°) for 45 minutes, or until the rhubarb is soft. Serve hot or cold.
Put all ingredients in a covered Pyrex dish. Bake 40 to 50 minutes until broccoli is tender and cheese is creamy. Stir 2 to 3 times while baking. Bake at 325°.
Preheat oven to 350°. In a large bowl, beat together margarine, sugars, egg, water and vanilla. Combine remaining ingredients. Mix into margarine mixture, blending thoroughly. Drop rounded teaspoonfuls onto a greased baking sheet. Bake 12 to 15 minutes.
Quarter and separate biscuits. Put in sealed bag. Put in 1 tablespoon cinnamon and 1 1/2 cups sugar and shake. Put in pan. Pour melted butter, cinnamon and sugar over top. Bake 45 minutes at 350°. Wait 10 minutes and turn out of pan.
Combine all and shape into patties and fry in hot oil until golden brown. Serves 8.
Cream butter and sugar. Gradually work flour into creamed mixture. Stir in vanilla and nuts. Form into small balls. Bake on an ungreased sheet in a 325° gas oven for 20 to 25 minutes. Cool slightly and roll in powdered sugar. Makes 5 to 6 dozen.
Brown desired number of seasoned pork chops or steaks on both sides. Cover with mushroom soup, then add water. Cover and let simmer for 1 to 2 hours. Chops will melt in your mouth and can be served over rice.
Prepare brownies according to package directions. Punch holes in baked brownies with a fork; pour liqueur over brownies. Set aside. Prepare chocolate mousse, a package at a time, according to package directions. Refrigerate while continuing recipe. Break up candy bars. Break up half of the brownies and spoon into bottom of a clear glass bowl. Layer with half the chocolate mousse, half the candy bars and half of the whipped topping. Repeat layers. Makes 12 servings.
Mix and press into 9 x 13-inch pan. Bake at 350° and cool.
Place crushed cereal in a bowl. Set aside. In a second bowl, beat egg and lemon juice together. In a third bowl, combine flour, salt and pepper. Dip pork chops in flour mixture, then in egg mixture. Coat with crushed cereal. Melt margarine in large frypan over low heat. Increase heat to medium. Brown chops on both sides. Reduce heat to simmer. Cover. Cook about 20 minutes or until tender. Garnish with lemon slices.
Prepare Jell-O as directed and add pineapple. Chill until partially jelled. Add cheese and whipped cream. Chill until set.
Beat together eggs, sugar and oil. Add dry ingredients and mix. Add dates and pecans. Mix. Pour into greased and floured loaf pan. Place in cold oven. Turn the oven to 300° and bake 1 1/2 to 2 hours or until cake is firm in the middle. Cool. Remove from pan and slice with a sharp knife or wrap and freeze. Makes one 3 pound loaf.
Cream together margarine, eggs, sugar, oil and vanilla; beat 1 minute.	Add flour and 7-Up, beat until creamy. Oil Bundt pan then pour in mixture.	Bake at 350° for 1 hour and 15 minutes. Remove from oven and let cool about 30 minutes before removing from pan (tube pan, cool 15 minutes). Let cake cool completely before adding glaze topping.
In a mixing bowl, beat the cake mix, water, butter and egg until blended (batter will be thick). Spread into a 13 x 9 x 2 inch pan. Bake at 350° for 20-25 minutes. Sprinkle with marshmallows. Bake 2 minutes longer. Remove and set aside. In a large saucepan, combine the peanut butter chips, corn syrup and butter; cook and stir over medium low heat until melted and smooth. Remove from heat and stir in vanilla, cereal and peanuts. Spread over marshmallows. Cool completely. Cut with a sharp knife.
Spread bean dip on a serving platter. Mix together the sour cream and taco mix. Spread over bean dip until well covered. Garnish top with diced tomato and green pepper. Serve with corn chips.
Boil chicken until done; remove chicken from the bone and shred pieces. In medium bowl, mix together the cream cheese and 2 tablespoons butter. Add milk, salt, pepper and pimiento. Add chicken; mix well. Separate crescent dough into 4 rectangles. Spoon 1/2 cup chicken mixture onto center of each rectangle. Pull 4 corners of dough to top of mixture; twist and seal edges. Brush top with reserved 1 tablespoon butter. Bake on cookie sheet for 20 to 25 minutes at 350°.
Scald 3/4 cup of the milk. In separate pan, heat the remaining milk to lukewarm. Mix together: salt, sugar, Crisco and slightly beaten eggs. Then mix the lukewarm milk with the yeast until dissolved. Now, add the yeast and milk to the salt, sugar, Crisco and egg mixture. Let the scalded milk cool to lukewarm and add to the mixture. Then add (a little at a time) to the flour mixture.
Chop or dice chicken. Soak gelatin in cold water and dissolve in boiling water. Add salt, lemon juice and onion extract. Add to chicken and cool. Whip cream and fold into chicken. Pack into ring mold and when set, turn into a bed of fresh lettuce leaves. Fill center with 2 cups diced pickled beets.
Grease and flour bundt pan. Sprinkle almonds in bottom and slightly up sides of pan. Mix remaining ingredients together and beat 2 minutes with mixer. Pour batter in pan. Bake at 325° for 55 minutes. As soon as cake comes out of oven, punch as many holes as you can in it with an ice pick. Slowly pour on about 1/2 of glaze. Invert cake on plate and spoon on remaining glaze.
Cook spinach according to directions; drain well. Combine beaten egg, sour cream, milk and the first 2 tablespoons Parmesan cheese, onion, salt and pepper. Add Monterey or Cheddar cheese and mix well. Add drained spinach and spaghetti and mix well. Turn into an ungreased 10 x 6 x 2-inch baking dish. Sprinkle with remaining 2 tablespoons Parmesan cheese and bake, covered, at 350° for 15 minutes. Uncover and bake 15 to 20 minutes more or until heated through. Makes 4 servings.
Combine cornmeal, flour, sugar, baking powder and salt. Stir in milk and egg. Gradually stir in cracklings and shortening. Pour batter in a greased 8 x 8 x 2-inch square pan, muffin pan or corn stick pan. Bake in a 400° oven for 25 to 30 minutes.
Preheat oven to 350 degrees. Pound chicken between heavy duty plastic wrap to 1/4 inch thick with meat mallet.
Mix all ingredients except cornbread crumbs. Sprinkle 2 cups cornbread in bottom of large casserole dish. Add squash mixture on top of crumbs. Sprinkle with remaining 2 cups of crumbs. Bake at 400° for 30 minutes.
Cube roast in about 1 inch cubes. Add soups (do not add any water), mix well. Cook in crock pot on low over night and all next day. Serve over rice.
Cream butter; add cheese. Add other ingredients, except muffins, and mix with fork. Spread on muffin halves. Cut into fourths and broil for 3 to 5 minutes.
Mix ingredients and bake in a greased baking dish for about 1/2 hour at 350°.
Combine first 3 ingredients well; set aside. Trim crust from bread; roll to 1/2-inch thickness. Spread each with a rounded teaspoonful of butter mixture. Sprinkle with Parmesan cheese sparingly. Place asparagus spear on each slice. Roll jelly roll fashion; secure with a wooden pick. Brush with melted butter; place on an ungreased baking sheet. Bake at 350° for 30 minutes. Remove picks; serve warm.
Pop the popcorn. Place in a large bowl; melt butter, brown sugar and marshmallows in saucepan until thick. Pour over popcorn and stir.
Mix in boiler. Cook to 300°, hard crack stage. Use candy thermometer. Then dip apples in mixture.
Melt 2 tablespoons butter in large soup kettle. Chop and add onion and broccoli, stirring until crisp-tender. Remove to bowl. Heat vegetable stock, adding chopped potatoes, parsley and all spices. Add broccoli and onion mixture and cook until desired texture is reached. Add cheeses and remaining butter, milk and cream.
Mix and pour over 2 (12 ounce) packages of oyster crackers or 1 (12 ounce) package oyster crackers and 1 (12 ounce) package of cheese crackers. Mix and set aside for at least one hour.
Sweeten blackberries to taste; set aside in a large saucepan. Combine milk, flour, salt, baking powder and shortening. Roll out dough. Place 1/2 of dough in pan. Cook blackberries until they reach a rolling boil. Add flour or cornstarch and butter; cook until they begin to thicken. Place remainder of dough on top; sprinkle with sugar. Bake at 350° for 30 minutes or until golden brown.
Mix ground beef, salt and pepper. Press mixture in a 9 x 13-inch pan or slightly larger. Cover with onion, next layer mushroom soup and next spread grated cheese on top. Place Tater Tots over cheese. Bake in a 350° oven for 1 hour.
Flatten cutlets to 1/8-inch thickness by pounding. Season and coat evenly with grated cheese. Brown in hot olive oil 3 minutes on each side.
In large saucepan, cook bacon until crisp. Remove to paper towels. Pour off drippings except 1 tablespoon. Add ground beef, onion and bell pepper. Drain. Add cooked bacon and remaining ingredients. Bring to boil. Reduce heat. Cover and simmer 30 minutes.
Preheat oven to 350°. Cut butter into dry cake mix until crumbly. Mix in coconut. Put mixture lightly into ungreased 13 x 9 x 2-inch pan. Bake 10 minutes. Arrange apples on warm crust. Blend sour cream and eggs; drizzle over apples. Bake 25 minutes, or until edges are light brown. Serve warm.
Mix the sugar and cream together until all the sugar is dissolved. Add the rest of the ingredients (put the soda in the flour). Drop on a greased cookie sheet or use a cookie press and bake at 350° for 10 minutes.
Combine all ingredients. Place mix in a Bundt or tube pan (greased). Bake for one hour at 375°. Every 20 minutes, drain fat. Let cool and invert onto plate. Can be frozen and reheated.
Combine quick oats, vanilla, peanut butter and salt; set aside. Mix sugar, milk, margarine and cocoa in heavy saucepan. Bring to a rolling boil for 1 1/2 minutes (no longer). Stir in combined ingredients quickly. Spoon onto wax paper. Let cool. Great cookies when the preacher calls.
Slice veal into serving pieces. Brown in olive oil and margarine in a large saucepan. Add water to mixture and bring to a boil. Allow to boil awhile. Remove meat, then add flour (dissolved in 1 tablespoon water) and lemon juice to remaining sauce. Add salt and pepper and boil until sauce thickens, then add meat again and cook awhile longer.
Mix flour, butter, and confectioners sugar thoroughly. Press evenly in square pan. Bake 20 minutes. Mix rest of ingredients together, and pour over crust. Bake 20 to 25 minutes longer.
Dissolve gelatin in 1 c. hot cranberry juice. Add remaining juice and lemon juice. Let cool, pour into punch bowl and add sprite and ice ring or cubes. Serves 28 - 4 oz. cups.
Boil chicken 1 hour; remove chicken to cool. Save broth. Add frozen vegetables, potatoes, onion and seasonings. Bring to a boil, then turn down to low and simmer. Debone cooled chicken and cut to bite size chunks. Add to vegetable mixture. Bring to a boil again. When boiling, slowly blend in Wondra flour until broth is thick and gravy like. Follow directions for ready made crusts. Add chicken-vegetable mixture to crusts. Do not add too much gravy! Makes two nice pies. Place in a 350° oven for 1 hour. Put cookie trays underneath to avoid spillage. Save excess gravy for top of pies to taste.
Combine first 7 ingredients in a Dutch oven. Cover with water; simmer one hour. Remove chicken from broth. Reserve 1 1/2 cups broth. Remove chicken from bone. Chop. Saute celery, onions, carrots and potatoes in butter until crisp-tender. Add flour, stirring until smooth. Cook 1 minute. Gradually add reserved broth and half and half. Cook over medium heat until thick and bubbly. Stir in salt, pepper and chicken. Pour this mixture into pastry lined casserole.
Brown chicken in skillet. Cook rice and drain. Mix together mushroom soup, milk and onion mix sauce. Lay mixture in casserole and place chicken over mixture. If mixture is too thick, you may want to add more liquid. Bake at 300° for 1 hour.
Cook rice according to package directions and cool. Drain artichokes (save juice) and chop. Add chopped vegetables and chopped artichokes to cold rice. Mix juice from artichokes, mayonnaise and curry; pour over rice/vegetable mixture. Marinate for 20 minutes.
In a large saucepan heat together oil, honey and vanilla until the mixture is very thin. Stir in remaining ingredients in the order given, coating each one lightly with the honey mixture. Put on cookie sheet and heat in 350° oven until brown, about 10 minutes.
Mix flour, salt and oil with fork until moist. Add water; mix to absorb. Take 1/2 of mixture and roll out between 2 layers of plastic wrap. Take top layer and place in pie plate. Make sure bubbles are removed from second layer. Fill pie plate with ingredients for pie. Add second layer of dough to top of pie or line another pie plate/tin. Makes 2.
Heat oven to 375°. Mix shortening, sugar and egg thoroughly. Stir in applesauce. Measure flour and blend in dry ingredients. Mix in raisins and nuts. Drop by teaspoon onto greased baking sheet. Bake 10 to 12 minutes. Makes 4 dozen.
Sprinkle the meat with salt, pepper and flour; brown it with the onion in the fat. Add water to cover. Cover pan and cook slowly until meat is almost done, about 1 1/2 hours. Add potatoes, carrots and turnips and cook until tender, 20 to 30 minutes. Add parsley.
Mix all ingredients in pan and cook as directed on package. Cool 5 minutes. Pour into bowl. Freeze until crystals form and stir again. Place in paper cups, ice cube trays or Tupperware popsicle containers. May place popsicle stick in before freezing.
Bake at 425° for 15 minutes. Reduce to 350°. Bake for 30 minutes or until done. Cool and garnish with cream, if desired.
Heat oven to 350°. Lightly greased 9-inch pie plate. Beat eggs in large bowl. Stir in sugar, butter and vanilla. Stir together flour, cocoa and salt. Stir into butter mixture. Stir in chocolate chips and walnuts.
Mix all ingredients together in a bowl. Pour into a baking dish. Bake at 350° for 30 minutes or until done. Do not overbake.
Mix first 4 ingredients together. Stir well and chill. Add the ginger ale just before serving. Makes a great Valentine's Day punch!
Combine flour with sugar, baking powder, salt and cinnamon; sift into bowl. Combine the egg with orange peel, milk and butter or oil; pour all at once into the dry ingredients. Mix just until thoroughly moistened. Stir in cranberries. Spoon mixture into a well greased loaf pan. Bake in a 325° oven until bread is brown and tests done with a toothpick, about 1 hour. Serve warm or cold. To reheat, wrap in foil.
Debone chicken; mix broth and cream of chicken soup. Grease casserole dish (9 x 12-inch). Put chicken in dish. Slice eggs; lay on top ingredients. Mix buttermilk and flour. Put on top of this mixture. Melt margarine. Pour over ingredients in casserole. Put in oven. Cook at 350° for 1 hour or until done.
Put chocolate and milk in a saucepan; stir until chocolate melts. Add marshmallow cream; add milk and vanilla. Mix well. Serve with fresh fruits.
Melt butterscotch chips. Add peanuts and noodles. Drop on wax paper by spoon.
Combine meat, onion, crumbs, seasonings, eggs and milk. Mix with a fork. Shape into 48 small balls. Brown a few at a time in shortening. Drain off all fat from pan. Return meat balls. Pour consomme over balls. Simmer, covered, 15 minutes. Remove with a slotted spoon. Keep hot.
Combine all ingredients except egg. Spoon all into 1 pie crust. Top with other pie crust and crimp edges tightly. Punch top of pie with fork. Brush top of pie with beaten egg to brown. Cook at 375° for 40 to 45 minutes. Serves 6 to 8.
Mix salmon and cream cheese. Add lemon juice, onion and horseradish. Mold into ball. Chill at least 3 hours or overnight. Roll in pecans and parsley. Serve with crackers.
Drain beans, reserving 1/4 cup liquid. Cook celery in butter until tender. Add reserved bean liquid and bouillon cube. Simmer until dissolved. Stir in chili sauce and beans. Heat through. Makes 4 servings.
Wash peppers thoroughly. Cut off stem end only, trimming longer peppers to fit jar. Place peppers in bowl cover with boiling water. Let stand 5 minutes. Drain. Combine vinegar, water and sugar in saucepan. Heat to boiling, then simmer 5 minutes. Pack peppers in clean hot jars. Add to each jar 2 cloves garlic, and salt. Pour simmering liquid over peppers to within 1/2 inch of rim, making sure the liquid covers peppers. Place lids on jar at once. Process 10 minutes in boiling water bath. Makes 4 pints.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours.
Combine butter and sugar until well blended, then add syrup, flour, eggs and flavoring. Beat until well blended. Add nuts and pour into pie shell. Bake for 1 hour in a 350° oven.
Combine sugar, oil, eggs, pumpkin and oats. Beat well. Sift dry ingredients and add to mixture. Pour into a greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour and 15 minutes.
Mix stew, onion and celery in bowl. Pour into one pie shell. Sprinkle cheese over top. Place other pie shell over top. Bake at 350° for 50 minutes or until golden brown.
Remove outside skin of onion. Cut a hole in top of onion. Put 1 teaspoon of butter and 1 beef bouillon cube in hole. Wrap onion in aluminum foil. Place on grill. Cook until onion becomes soft. Can be cooked in oven.
Cream butter. Add egg, Sucaryl and vanilla which have been beaten together. Sift dry ingredients together and add to other mixture. Beat at medium speed until well blended. Turn into buttered loaf pan and bake at 350° for 1 hour.
In wok, stir-fry beef, garlic, sugar and salt in hot oil. Stir in sake and soy sauce. Cover and cook 2 to 3 minutes. Remove meat and set aside. Add broccoli and 3/4 cup water. Cook 2 to 5 minutes, until crispy. Add meat.
In baking pan spread mixture of 3 cans of soup and rice. Place chicken on top. Sprinkle with paprika. Cover pan with foil. Bake at 350° for 1 1/2 hours. Serves 6.
Heat oven to 350°. Beat butter and sugar together until creamy. Add eggs and vanilla. Beat well. Combine flour, soda, cinnamon and salt. Mix well and add to batter. Mix well. Stir in oatmeal, 1 cup chips and nuts. Spread in ungreased 9 x 13 metal baking pan. Bake 30 to 35 minutes. While bars are still warm, sprinkle 1 cup more chocolate chips on top. Spread when soft to frost. Wait until cool to cut.
Cook first 3 ingredients until clear. While hot, add Jell-O; mix well. Cool; add berries. Put into baked pie shell; chill. If you use 9-inch pie shell, you won't need all those berries.
Mix together the cucumbers, cauliflower, garlic, onions and peppers; cover with 1/3 cup pickling salt. Cover completely with ice cubes. Stand for 3 hours. Drain well. Bring the remaining ingredients to a boil. Pack sterile jars with pickles and pour this hot liquid over. Close cover. Make small or pint jars.	They are a great gift idea for that extra little something at Christmas. They will shelf store for several months.
Combine 3 parts steeped caffeine free tea with 2 parts fruit juice. Heat to boiling; strain and serve.
Combine oil and sugar; beat well. Beat in eggs and vanilla. Sift flour, salt and soda. Add to oil mixture. Stir in nuts and apples. Pour into greased 9 x 14-inch pan. Bake at 350° for 40 to 45 minutes.
Mix all ingredients, except cabbage. Trim off thickest part of stem from 12 cabbage leaves. Divide meat into 12 portions; wrap each in a leaf and fasten with wooden picks. Brown cabbage rolls in oil. Add contents of 2 (8 ounce) cans tomato sauce and 1/4 cup water. Cover and cook slowly, about 45 minutes. Makes 6 servings at 315 calories per serving.
Wash the shrimp well and spread out in a shallow pan. Do not peel. Combine remaining ingredients in a saucepan and simmer on low for 10 minutes. Pour sauce over shrimp. Mix well. Refrigerate for 2 to 3 hours. Baste and turn the shrimp every 30 minutes. Bake shrimp at 300° for 30 minutes, turning every 10 minutes. Serve with French bread.
Cream oil and sugar. Add eggs. Sift together flour and cornmeal; add to creamed mixture. Add carrots, nuts and raisins; mix thoroughly. Pour into a well-greased loaf pan. Bake in a 350° oven for about 45 to 50 minutes. Yields 12 servings.
Mix all ingredients together in bowl. Pinch off marble size pieces and place on lightly greased baking sheet. Flatten slightly with back of fork. Bake in a 350° oven for 10 to 15 minutes until lightly browned. Makes 4 dozen. Serve as an appetizer.
Mix the sugar, shortening and eggs. Blend in the molasses and set aside. Sift together the flour, baking soda, salt and cinnamon. Mix in the oatmeal and nuts (optional). Mix dry ingredients into molasses mixture. Drop by spoonful 2-inches apart onto an ungreased cookie sheet. Bake 8 to 10 minutes at 400°. Do not overbake. Makes 5 dozen.
Cover peas with water. Boil 2 minutes. Let stand 1 hour. Add red peppers. Bring to boil and boil for 30 minutes covered until tender. Add water, as needed. Stir in chopped red pepper and green peppers and cook longer. Season with oleo, salt and pepper. Garnish with onions.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Cook beef and onion over medium heat until brown. Drain. Spread in pie plate. Beat milk, baking mix, eggs, salt and pepper in blender on high until smooth, 15 seconds. Pour over meat in pie plate and bake for 25 minutes. Top with tomatoes and cheese. Bake until knife in the center of pie comes out clean. Serves 5 to 8.
Melt the margarine and chocolate chips together over low heat. Stir in the peanut butter. Pour chocolate mixture over cereal in large bowl and toss to coat. Put powdered sugar in large Tupperware bowl; add cereal mixture. Place lid on bowl and shake to coat. Keep refrigerated.
Stew chicken until thoroughly cooked and allow to cool slightly. Remove meat from bones and cut in chunks. Mix chicken with all other ingredients except cheese and pour into 3-quart casserole. Sprinkle with cheese. Bake, uncovered, at 350° for 30 minutes or until hot and bubbly. Serve with crisp green salad and Texas toast. Serves 6 to 8.
In top of double boiler, mix gelatin, 1/4 cup sugar and the salt. Beat in egg yolks, milk and rum. Cook over boiling water, stirring constantly until slightly thickened. Remove from heat and stir in chocolate until thoroughly blended. Chill until thickened, but not set. Beat egg whites until they are foamy and gradually stiff. Fold into chocolate mixture. Whip cream with rest of sugar and vanilla until stiff. Alternate the two mixtures in cold shell; swirl with a spoon. Chill until firm.
Wash peppers, take out cores and cut into thin strips. Chop onions and fry in oil until soft. Mash up tomatoes until pasty. Add tomatoes, salt (to taste) and peppers into frying pan. Fry at slow heat until most of the liquid is absorbed. Serve cold.
Mix all ingredients in saucepan and cook on medium heat stirring constantly until thickened. Spices can be increased to taste. This is a good pudding for diabetics.
Pound steak with tenderizer or fork. Pour flour into shallow pan. Add salt and pepper. Press steak into flour mixture and turn several times. Heat oil in Dutch oven. Brown steak on both sides, then add chopped onion. Mix mushroom soup with equal parts water. Stir well and pour over steak. Lower temperature and let simmer for 2 hours. Add more water if necessary. Stir from bottom as necessary. Makes own gravy. Serves 4 to 6.
Cream butter and sugar. Add eggs one at a time. Add vanilla. Beat well. Add flour alternately with milk. Fold in nuts, dates and candy. Reserve 1/4 cup flour to coat dates, nuts and candy. Spoon into 10-inch tube pan. Bake 2 hours at 300°. Glaze while hot.
Dissolve jello according to package directions. Chill until it just starts to set. Whip evaporated milk. Add cottage cheese and pineapple. Mix into jello mixture and chill until set.
Pour 1 cup boiling water over the chopped dates, nut meats, butter and soda. Let cool before adding the remaining ingredients. Bake in moderate oven for about 30 minutes.
Preheat oven to 350°. Spray a 9-inch square baking dish with vegetable spray. Wash potatoes thoroughly. Cut into 1/4-inch slices. Toss potatoes and dressing in baking dish until potatoes are coated. Cover with cheese. Bake for 55 minutes or until potatoes are tender. Makes 4 servings. Per serving: 111 calories and 1 gram fat.