HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 7 x 10-inch pan. Place the raw rhubarb in pan. Sprinkle with sugar, then dry gelatin, then dry cake mix. Gently pour the cup of water over all and dribble butter over top. Bake 1 hour at 350°.
Set slow cooker to low setting. Add the meat, corn, green beans, carrots, potatoes, tomatoes, soup mix and salt and pepper to taste to the slow cooker and stir together. Cook on low for at least 6 hours. Add water if necessary.
Combine peanut butter, sugar and cream cheese. Mix in Cool Whip; beat with mixer until nice and smooth. Place in frozen crust and freeze.
Combine and bake 15 minutes at 375°. Serve hot with party crackers.
Mix sugar, egg and cream cheese. Mix chocolate chips into the mixture. Preheat oven as cake directs. Mix cake as directed and spoon into cupcake tins until half full each. Spoon 1 tablespoon of cream cheese mixture onto cupcakes and bake as cake directs for cupcakes. Do not frost!
In skillet on medium heat, cook and stir eggs until almost done to your liking. Add cheese and onion. Gently stir and cook 1 minute. Remove to plate. Quickly heat tortilla on dry skillet. Spread egg mixture on tortilla. Spoon barbecue over and fold up burrito style.
Line muffin tin with foil liners. Place one vanilla wafer in each liner. Mix cream cheese, vanilla and sugar on medium speed until well blended. Add eggs. Mix well. Pour over wafers, filling 3/4 full. Bake 25 minutes at 325°. Remove from pan when cool. Chill. Top with fruit, preserves, nuts or chocolate. Be creative! Makes 12.
Slice and brown sausage. In separate pan, combine sausage and 1 cup heavy cream. Simmer. Serve with Parmesan cheese and parsley over cooked fettucini. (Add salt and pepper, if desired.)
Combine eggs, cheese and milk; mix. Combine rest of the ingredients. Add a dash of salt and pepper. Top with parsley sprinkles. Bake at 425° for 15 minutes, or until crust is brown and custard is set. Cool before serving. Serve warm.
Preheat oven to 375°. Take 3/4 cup of stuffing and form into a ball using your hands. Wrap one piece of chicken around it as far as it will go. Place in casserole dish and repeat with rest of chicken. Melt butter and mix with the cranberry sauce until smooth. Pour sauce over chicken and stuffing until even. Bake 30 minutes or until the chicken is white all the way through.
Cook noodles according to package, drain and rinse. Cook onion and mushrooms in butter until soft. Blend in flour; add hot milk and stir until thickened. Add sherry. Fold in cheese, reserving about 3 tablespoons for the top. Add noodles, chicken and ham. Pour into greased 9 x 13-inch baking dish. Bake at 350° for about 45 minutes.
Drain and quarter artichokes. Mix ingredients together until well blended and place in a small casserole dish. Bake at 350° for 20 to 25 minutes until mixture bubbles.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Combine flour, baking powder and spices. Add to creamed mixture alternating with milk, stirring lightly. Add preserves and nuts; stir to blend well.
Mix well and bake in a 7 x 11-inch baking dish at 375° for 30 minutes.
Brown beef and onion; pour off fat. Add remaining ingredients. Pour into 1 1/2-quart casserole dish. Bake at 350° for 30 minutes.
Cook, covered, for 1/2 hour, stirring 3 to 4 times. Serve.
Mix all together except for French fried onions. Bake for 20 minutes at 350°. Take out and sprinkle onions on top. Bake for 15 minutes.
Add butter and coffee to powdered sugar to a thick spread consistency. Add raisins and walnuts. Spread on graham crackers.
In order given, layer ingredients in greased, 2-quart casserole. Season each layer with salt and pepper. Bake, uncovered, at 350° for one hour.
Beat eggs; add rest of ingredients. Mix well. Pour into a greased casserole. Bake at 350° until golden (35 to 45 minutes). Makes a 9 x 13-inch casserole or can bake in an 11 x 17 x 1-inch pan for hors d'oeuvres. Can be made ahead and reheated. Good with sweet breads and fruit. Serves 10.
In a mixing bowl, combine nuts and fruit with vinegar; let stand. Cream together butter and sugar; add eggs, vanilla and spices, beat well.	Stir in nut and fruit mixture into batter. Turn into an unbaked pie shell, bake at 400° for 35 minutes.
In mixer, combine cream cheese and powdered sugar until well blended. Then add Cool Whip. Add well drained pineapple. Mix until well blended. Pour mixture into pie crust. Cover and store in freezer or refrigerator.
Make 4 large hamburger steak size patties. Place on foil (large sheet of foil, enough to cover and seal each separate patty and vegetables). Peel and slice onions, bell pepper and potatoes into thin slices or rings and place on each hamburger patty. Salt, pepper and Lea & Perrins each packet to your taste. Seal and cook in 350 degree oven for about 45 minutes to an hour until done.
Boil potatoes with peel on. Peel and dice potatoes; salt to taste. Fry bacon crisp; break into pieces. Peel and dice onions. Add bacon and onions to potatoes. Heat cheese and mayonnaise until cheese is melted and mixture is smooth. Pour cheese mixture over potatoes. Put in ungreased 9 x 13-inch pan. Bake at 350° until light brown. Serves 10 to 12.
Cook ground meat in large skillet until brown; drain. Add meat and chicken soup to potatoes. Place in greased casserole dish. Bake at 400° until potatoes are done.
Saute chicken, garlic and butter until chicken starts to brown; drain. Save butter; set aside.
Mix cream cheese, onions and chili peppers together and put on the bottom of a baking dish. Mix chili with a dash of hot pepper and Mozzarella and Provolone cheese. Place this on top of the cheese mixture. Bake for 15 to 20 minutes at 350°. Add Cheddar cheese on top. Serve with nachos, corn chips and etc.
Beat eggs and sugar; add melted margarine and vanilla. Sift together flour, cocoa and salt; add to sugar-egg mixture. Add nuts. Bake in lightly greased 13 x 5 x 2-inch pan at 350° for 30 minutes. Top with the following frosting while still warm.
Bake ham according to label directions. Meanwhile, combine next 3 ingredients in saucepan. Heat slowly; add cornstarch and water until thickened. Thirty minutes before ham is done, remove from oven. Score surface; spoon on glaze. Continue basting with glaze during last 30 minutes of baking.
Break sausage in pieces and brown with celery and onion. In bottom of casserole, place uncooked rice and chicken noodle soup mix. Add sausage mixture and hot water. Cover and bake at 350° for 90 minutes. Serves 6 to 8.
Stir all ingredients together, saving a sprinkling of Parmesan cheese for top. Bake at 350° for 25 minutes. Very good served with Triscuits crackers.
Mix shortening with 1 cup sugar. Stir in egg (beaten). Add milk. Sift flour with baking powder and salt and add to mixture. Stir well and add vanilla. Mix berries (washed and well drained) with 1/3 cup sugar and a little flour. Stir carefully and add to cake mixture. Mix all well and pour mixture into a 9 x 13-inch cake pan (greased). Bake in preheated 400° oven for 20 to 25 minutes or until cake tester comes clean. When cake is cool sprinkle top with confectioners sugar or use thin coat of icing.
Mix butter, sugar and flour and press in bottom of pan. Bake for 15 minutes at 300°. Beat eggs and add remaining ingredients. Spread on top of first part. Bake 20 to 25 minutes at 325°. Cut in squares.
Heat oven to 350°. Grease a 13 x 9-inch pan. In large bowl, beat brown sugar, butter and 1/4 cup peanut butter until light and fluffy. Beat in eggs. Add combined flour, baking soda and salt. Beat until well mixed. Stir in oats; mix well. Reserve 1 cup oat mixture; set aside. Spread remaining oat mixture evenly onto prepared pan.
Cream shortening, sugar, eggs and vanilla in a large mixer bowl. Combine flour, baking powder and salt; add alternately with milk to creamed mixture. Pour batter into one greased and floured 9 inch layer pan. Bake at 350 degrees for 30 to 35 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes, remove from pan. Cool completely. Prepare cream filling. Slice cake horizontally into two thin layers. Spread filling on one layer; top with remaining layer. Prepare Chocolate Glaze. Pour onto top of cake, allowing some to drizzle down the sides. Chill before serving.
Preheat oven to 350°. In double boiler over simmering water, melt chocolate, peanut butter and butter. Set aside to cool. Beat together eggs, sugar and vanilla until light and fluffy. Beat in the chocolate mixture. Stir in flour, salt and sour cream. Pour batter into a greased and floured 8-inch square pan. Bake for 30 minutes and cool.
Combine all ingredients except bread. Stir until well blended. Hollow out middle of bread. Fill with dip. Cover with aluminum foil. Bake at 350° until heated through (about 15 minutes). Serve while warm with crackers or tortilla chips. This is a great party dip because the serving container (round bread) is so unique and is also edible.
Make cake according to box directions. Mix pineapple with juice and sugar. Bring this mixture to a boil for 3 minutes. While the cake is still very warm, take the end of a wooden spoon and punch lots of holes in the cake. Pour pineapple mixture over the cake. Refrigerate until cool.
Combine sugar, fruit juices and water in pitcher. Stir until sugar dissolves and chill. Just before serving, pour in club soda. Garnish with mint leaves and cherries, if desired. Makes about 10 servings.
Combine cracker crumbs and oleo. Mix well. Place 2/3 crumb mixture in 9x13 pan.
Heat margarine in a 4-quart Dutch oven. Add mushrooms, onion and garlic. Saute until golden. Carefully add 3 cups water. Stir in carrots, potatoes, garbanzos, oregano, cumin and salt. Cover and cook gently until potatoes are just tender. Gradually stir remaining 1/2 cup water into flour. Stir into stew. Cook until thickened. Fold in pepper and peas. Cook gently 5 minutes.
Mix Jell-O with boiling water. Dissolve. Add sugar (I think Kay used more sugar, but 3 cups is sweet). Add cold water, pineapple juice and lemonade. Freeze in gallon or 1/2 gallon plastic milk jugs.
Melt caramels with milk over low heat. Pour over remaining ingredients and mix until well blended. Shape into small balls. Chill in refrigerator. (Use butter on hands to make balls.)
Dissolve yeast in warm water. Combine sugar, vegetable oil and buttermilk; stir enough flour to make a soft dough. Place dough on lightly floured surface. Knead 1 to 2 minutes or until smooth and elastic. Roll to 1/2-inch thickness. Cut with floured 2 1/2-inch biscuit cutter. Place a bat of butter in center and fold roll in half. Place rolls on heavily greased baking sheet; cover and let rise until double in size. Bake at 400° for 10 minutes. Makes about 2 dozen.
Drop Cookies: Beat first 6 ingredients until creamy. Mix in flour. Stir in chips. Drop onto cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 2 dozen.
Allow pie crust to cool. Wash and stem and sort berries. Leave whole unless very large. Cut large berries only in half. Over medium heat, combine water, sugar and cornstarch. Cook until clear and thick, stirring constantly. Remove from heat and stir in jello powder. Let this mixture cool to tepid heat. Arrange berries evenly in crust and pour jello mixture over as a glaze. Refrigerate at least 2 hours. Whip the cream, adding 2 teaspoons sugar at the end. Fold whipped cream over berries and glaze and serve.
Mix all dry ingredients together. Add onions and then hot water. Mix eggs in last. Let set while frying fish. Drop by spoonfuls into hot grease or oil. Let fry to golden brown.
Steam and drain broccoli. Arrange in bottom of 2-quart casserole. Place turkey over broccoli. Melt butter in saucepan. Blend in flour. Cook 1 minute. Stir in broth and cream. Cook until thick. Stir in remaining ingredients. Pour sauce over broccoli and chicken. Bake, uncovered, for 25 minutes at 400°.
Dip chicken in melted margarine and then dip in bread crumbs. Then re-dip into margarine and dip in Parmesan cheese. Bake at 325° or 350° for 45 minutes or until brown.
Preheat oven to 350°. Place chicken in a 9 x 13-inch casserole. Mix remaining ingredients and pour over chicken. Bake, uncovered, for about 1 hour and 15 minutes. Serve with rice. It's great. Serves 4 to 6. Lite soups can be used.
Trim chicken pieces, removing loose ends of skin. Bone or not, as you like. Shake chicken in a paper bag with flour, salt and pepper. Break an egg into a pie pan. Add 2 tablespoons water; beat with a fork until blended. Dip the chicken pieces into the egg, then coat well with crumbs. Place in a well-greased shallow baking pan. Bake at 400° until tender (35 to 50 minutes), basting several times with melted butter (1/3 cup for 6 to 8 pieces).
Sift together well the flour, cocoa, baking powder and salt. Beat egg yolks until light in medium bowl. Gradually add 3/4 cup sugar, beating until thick and creamy. Beat in water and vanilla. Beat egg whites until frothy. Gradually beat in the remaining sugar and beat until stiff. Fold egg whites into the egg yolk mixture. Fold in dry ingredients. Pour into a 9 x 13 1/2-inch shallow (jelly roll) pan that has been lined with wax paper and floured. Bake at 350° for about 20 minutes. Quickly invert the cake onto a towel which is dusted with powdered sugar. Cut off crisp edges and remove paper. Roll up cake in towel and cool well.
Mix chili sauce, cream cheese and mayonnaise in blender until smooth. Use spoon to stir in shrimp and onions. Serve with Fritos.
In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes. Set aside. Split cake horizontally into thirds. Place one layer in a trifle bowl (or in 5-quart serving bowl that is 9-inch in diameter). Top with a third of the pudding, whipped topping and fruit. Repeat layers twice. Cover and chill for at least 3 hours. Yield: 16 to 20 servings.
Heat oven to 375°. Mix thoroughly shortening, butter, sugar, egg and vanilla. Stir in remaining ingredients with a wooden spoon. Drop by rounded teaspoonfuls 2-inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet. Enjoy with a cold glass of milk or ice cream.
Layer according to ingredients. Store in refrigerator. Do not put croutons on top until ready to serve.
Heat oven to 325°. In a 9 x 13-inch pan, pour pineapple and cherries. Cover with dry cake mix. Melt butter and pour on top of dry cake mix.
Microwave on High for 3 minutes in microwave-safe dish. Make sure all ingredients are well blended. Remove after 3 minutes and add nuts. Pour into a waxed paper lined 8-inch square dish. Chill and cut.
Combine all ingredients; toss thoroughly. Chill at least 6 hours or overnight to blend flavors. Serves 6.
In a 2 qt. microwave safe dish, combine margarine, onion, green onion, bell pepper, garlic and celery. Heat on High settings for 8 to 9 minutes. Stir in parsley, tomato paste, soup, shrimp, salt, Tabasco and cayenne. Heat on High setting for 5 minutes. Stir and cook for another 5 minutes until mixture thickens. Serve over white rice.
Mix thoroughly with wire whip. Add 3 tablespoons mayonnaise or salad dressing and mix well. Refrigerate before using.
Cream shortening and sugar. Sift dry ingredients together. Add dry ingredients and milk alternately about 1/3 at a time, beating constantly. Add eggs, one at a time. Add vanilla. Pour batter into greased and floured tube pan and bake for 1 hour and 25 minutes at 300°.
Combine cream cheese, vanilla and salt, mixing until well blended. Add combined sugar and cocoa, alternating with milk, beating until fluffy.
Brown meat in large pan. Add onion soup mix, chili powder, kidney beans, water and chopped tomatoes. Dice potatoes and add. Cover and simmer for 30 minutes. Serves 6.
Thoroughly crush berries. Pour boiling water over them. Let stand overnight 12 hours. Strain through a flour sack and let drain thoroughly. Do not squeeze. To each measure of this liquid, add the same amount of sugar to the mixture. Add the bottle of acid to the mixture. Put mixture in a container and seal.
Mix together flour, sugar, salt and Crisco. Mix vinegar, egg and water together and add to flour mixture. Form into 5 balls; chill 1 to 2 hours before using. Can freeze also.
Beat cream cheese and butter together until light; add sugar. Add eggs one at a time, beating after each. Add flour, vanilla, lemon juice and orange juice. Pour into prepared pan (9 X 13 or Bundt). Bake 350 degrees for 1 hour and 15 minutes.
In a large saucepan combine all ingredients. Stir occasionally, cook soup on medium-high heat until heated through.
Mix well in a pot over low heat. Pour over cut up chicken in a baking pan. Cook 45 minutes at 350°.
Boil macaroni until tender; set aside. Brown hamburger and add onion and green pepper. Add sauce and tomato sauce. Mix and then add pepperoni, mushrooms and seasonings. Simmer for about 15 to 20 minutes. Pour drained macaroni into sauce and put into baking dish. Top with cheese and put in oven at 400° until cheese is melted.
Cook spinach, drain and press out all water. Mix all ingredients together. Make into balls (about 1 inch) and put on a greased cookie sheet. Bake 15 to 20 minutes at 350°. Makes 55 to 60 balls.
Melt butter. Blend in flour; add milk. Cook over low heat until thickens, stirring constantly. Add salt, pepper and onion. Stir with potatoes in a casserole dish. Bake, covered, at 350° for 30 minutes; then uncover for 30 minutes more.
Brown meat in shortening. Mix rest of ingredients and pour over meat. Bake at 350° for 3 hours, or until tender. Remove meat from pan and, using two forks, shred meat. Return to sauce and serve on buns. This can also be made in a slow cooker.
Put water and yeast in mixing bowl, stirring to dissolve. Add sugar, salt, shortening and egg along with 1 cup flour. Mix at low speed until blended. Add remaining flour. Beat until smooth.
Mix all ingredients together. Place in small crock or baking dish. Bake, uncovered at 350° for 45 minutes. Spread over crackers. It's a real crowd pleaser!
Preheat oven to 400°. In a medium size bowl or in a food processor, combine flour, whipping cream and cheese. Mix until the mixture forms a ball. Roll out on a lightly floured surface to a thickness of about 1/2 inch (thinner if you want thin biscuits). Dip in melted butter. Place on ungreased cookie sheet. Bake for 10 to 15 minutes or until lightly browned.
Dissolve jello and salt in boiling water. Add strawberries and chill until slightly set; beat until fluffy. Add whipping cream (whipped) or Cool Whip. Add food coloring if desired. Add cake pieces and mix well. Pour into greased cake mold and chill overnight. Place under warm water to help unmold, if needed. Allow to re-chill, if needed, before frosting. Frost with whipping cream or Cool whip. Garnish with strawberries.
Melt butter and let cool. This is important. Combine ingredients in order. Stir. Place in an unbaked pie shell and cook 1 hour at 350°.
Cream Crisco and oleo, adding sugar. Add eggs one at a time. Add baking powder to flour, and then add this alternately with milk while mixing. Add flavorings; mix well. Grease and flour a large tube pan. Bake, starting in a cold oven at 350° approximately 1 hour and 15 minutes. Do not open oven door first 30 minutes.
In medium saucepan, combine syrup and cream. Bring to a boil over medium heat. Remove from heat. Add chocolate. Stir until completely melted. Serve warm as a dip for fruit.
Combine sugar and cornstarch; beat egg yolks until lemon colored. Add milk and stir into sugar mix. Cook over medium heat, stirring constantly until thick. Remove mixture from heat; add butter, vanilla and coconut. Pour into cooled pie shell. Top with meringue. Make meringue using egg whites and 4 tablespoons sugar.
Brown beef and onion with chili powder; drain off fat. Mix remaining ingredients into beef mixture. Clean soup can with little water and add to mixture. Pour cornbread (made by mixing 1 cup self-rising cornmeal, 2/3 cup milk and 1 egg) over top and bake in 450° oven until cornbread on top is done.
Beat eggs, milk, salt and flavoring well. Mix in peanut butter and pour into pie shell. Bake at 325° for about 45 minutes or until firm to touch. Serve with whipped cream.
Fry onion until soft and transparent; add meat and chicken soup base. Simmer until brown. Drain. Cool. Grease 9 x 13-inch pan with warm oil. Put 4 layers of filo dough in, sprinkling each with a little oil. Add 1/3 of the meat mixture. Add 6 more layers of dough; add another 1/3 of meat mixture. Make a third layer of dough and meat mixture. Save about 4 sheets of filo dough for the top. Beat eggs until foamy. Add remainder of oil and beat well. Add club soda and mix well. Put last 4 sheets of dough on top. With a sharp knife, cut burek into serving pieces; pour egg mixture over and let sit 30 to 35 minutes. Be sure sides are pressed down. Bake in preheated 350° oven for 30 to 35 minutes.
Preheat oven to 350°. Put eggs and milk in large Tupperware mixing bowl with seal and shake. Add flour, salt, pepper and Italian seasoning and shake again. Spray Pam on 2 pizza pans. Pour on crust and brown about 25 minutes.
Prepare pudding according to instructions on box. Place gummy worms in individual cups; spoon in pudding so that none of the gummy worms show. Top with Cool Whip, if desired. Serve to your young friends and surprise!
Place broccoli or cauliflower in shallow baking pan or dish. Blend soup, milk and cheese together. Pour over vegetables. Top with crumbs. Bake in 350° oven for 30 minutes or until bubbling. Serves 6 to 8.
Saute onions and celery until tender. Add ground beef. When brown add soup, bean sprouts, water chestnuts, rice and soy sauce. Pour into a large casserole and bake, covered, for 30 minutes at 350°. Stir casserole. Bake 30 minutes more, uncovered. Add noodles to top if desired toward end of baking time.
Cream the sugar and butter. Add eggs, one at a time. Add flour and syrup alternately. Bake at 350° for 30 minutes.
Heat oven to 375°. Cut margarine into flour, sugar, baking soda, baking powder and salt until mixture is like fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl. Turn dough onto lightly floured surface. Knead until smooth, 1 to 2 minutes. Shape into round loaf. Place on greased cookie sheet. Cut an "x" about 1/2-inch deep through loaf with floured knife. Bake until golden brown, 30 to 45 minutes. Brush with melted butter.
Mix together first 4 ingredients. Press into greased jelly roll pan. Bake at 350° for 20 minutes. Make a filling of rest of ingredients. After mixing together add 2 1/2 cups chopped pecans. Pour filling into baked crumb layer. Bake about 25 minutes or until filling is set. Cool and cut into 1 1/2-inch squares.
Crumble bacon. Mix all ingredients in crock-pot. Cover and cook on low setting for 8 to 12 hours (high 3 to 4 hours). Can be doubled for 5-quart crock-pot.
Boil and mash potato until free from lumps. Sift the flour, salt and baking powder. Add the potato and cut in the shortening. Mix to a light dough with the egg and milk. Roll out a little thinner than ordinary biscuit. Bake at 425° for about 12 to 18 minutes until done. Serve hot with molasses.
In a 4 cup Pyrex, combine first four ingredients. Cook on High for 8 minutes, stirring occasionally. Add margarine and vanilla. Cook on High for 2 minutes. Stir in the baking soda. Pour on cookie sheet sprayed with an aerosol pan coating. The first cooking time must be adjusted to the wattage of your microwave. My microwave is 450 watts and requires 8 minutes.
Blend oil, sugar and vanilla in a mixing bowl. Add eggs; beat well with a spoon. Combine flour, cocoa, baking powder and salt. Gradually add flour mixture to egg mixture. Stir in nuts. Spread in a greased 9 x 9-inch pan. Bake at 350° for 20 to 25 minutes or until brownie begins to pull away from edges of pan. Cool in pan. Cut into squares. Makes 16 brownies.
Cook broccoli and snow peas in a small amount of water in separate saucepans over medium heat until tender-crisp; drain. Combine broccoli, snow peas, shrimp and red pepper in a large bowl. Mix soy sauce, picante sauce, Italian dressing and ginger in bowl; mix well. Pour over shrimp mixture.