HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place rhubarb in buttered casserole. Add 1/2 cup sugar. In a bowl, blend remaining sugar, rolled oats, butter, flour and salt with a pastry blender until crumbly. Sprinkle on top of rhubarb. Bake, uncovered, at 350° for 50 to 60 minutes. Serve warm with ice cream or Cool Whip.
Preheat oven to 350°. Lightly saute onion, garlic and bell pepper until translucent. Process canned tomatoes in food processor to eliminate chunks. Place all ingredients except shrimp in a buttered 2-quart casserole. Cover with foil and bake for 1 hour, stirring 2 or 3 times. Add shrimp, pushing well down into the rice mixture. Sprinkle with juice of 1/2 lemon. Re-cover and bake 1/2 hour longer or until rice is done. Serves 4. Double recipe for a 3-quart casserole.
Combine last 4 ingredients and pour over crackers. Mix well until all crackers are moist. Bake in a 325° oven for 10 to 15 minutes.
In a large bowl, blend flour, sugar, soda, salt and shortening. Add eggs and vanilla. Mix and roll out or can be cut in shapes. Place on ungreased cookie sheet. Cook until light brown or barely golden around edges, about 8 to 10 minutes, at 300°.
Preheat oven to 350°. Cook noodles al dente according to package instructions. Drain well. In large bowl, mix noodles, soup, milk, chilies, taco sauce, tuna, salt, pepper and 2 cups cheese. Spoon into shallow baking dish. Cover with the crushed tortilla chips and sprinkle remaining cheese on top. Bake for 40 minutes. Serves 8.
Cook bacon, drain and crumble; reserve 3 tablespoons of fat. Add cream and simmer; do not boil. Cook fettucini; drain. Add margarine and toss. Add beaten eggs; toss. Add cream and bacon fat; toss. Add cheese and crumbled bacon; toss and serve immediately.
In a small bowl, combine first four ingredients. Add chicken. Marinate 15 minutes.
Prepare wild rice according to package directions. Cook onion in butter until tender, but not brown. Remove from heat; stir in flour. Drain mushrooms, reserving liquid. Add enough broth to liquid to make 1 1/2 cups. Gradually stir into flour mixture. Add cream. Cook and stir until thick. Add rice, mushrooms, chicken, pimento, salt and pepper. Place in 2-quart casserole and sprinkle with almonds. Bake at 350° for 25 to 30 minutes. Serves 10. (It takes about 1 1/2 fryers to make 3 cups diced chicken.)
Grease a baking sheet lightly. Start oven 10 minutes before baking. Set to moderately hot, 415° to 425°. Measure sugar and shortening and cream well. Add egg and beat until smooth and fluffy. Stir in nutmeg, vanilla and salt. Stir soda into buttermilk and add flour and buttermilk, a bit at a time. Begin and end with flour. Stir until smooth. Remove 1/3 of dough at a time to floured cloth and roll out about 1/8-inch thick. (Sprinkle with sugar.) Cut out and lift to pan with pancake turner. Bake 8 to 10 minutes (just blonde, not brown). Makes 36 Tea Cakes.
Melt butter; add dry rice. Braise well until butter begins to bubble. Add broth and seasoning; mix well. Bake in oven for 30 minutes at 400°. Take out of oven; mix well and bake 15 minutes more.
Microwave butter in a 2 1/2-quart glass mixing bowl at High 30 seconds. Blend in brown sugar. Beat in eggs. Stir in carrots, flour, soda, baking powder, salt, cinnamon, nutmeg and granola cereal. Grease the bottom only of an 8-inch round baking dish. Pour batter into dish; microwave at High 7 to 8 minutes. Rotate dish at 3 minute intervals. Cool thoroughly before frosting with Cream Cheese Frosting. Serves 6 to 8.
Preheat oven to 350°. Take frozen pie crust and press a few pecans into crust. Mix with spoon 1/2 of Cool Whip, 1/2 cup sugar and cream cheese in bowl until smooth (will be slightly lumpy). Pour into pie crusts. Cover with layer of pie filling (your favorite), then top with the remaining Cool Whip. Chill.
Combine sugar and Crisco. Blend until well creamed. Add eggs, one at a time, beating well after each one. Add flour and milk alternately, then add flavoring. Bake 1 hour at 325°, then at 350° for 15 or 20 minutes.
Cream butter. Mix sugar and flour through sifter. Gradually add to butter. Add vanilla and nuts. Form balls; press down with thumb or fork. Bake at 250° for 40 to 50 minutes. Roll in powdered sugar.
Sift flour, baking powder, baking soda and salt together. Cream shortening, white sugar and brown sugar together. Stir in egg, vanilla, cereal and oatmeal. Beat all together. Drop by teaspoonfuls on buttered cookie sheet. Flatten with knife or fork dipped in cold water. For delicate cookies, flatten until almost paper thin. Bake 8 to 10 minutes. Cool. Makes 60.
Combine sugar, flour, nutmeg, cinnamon, eggs, salt and soda. Add 2 cups fruit cocktail plus the juice. Beat 3 minutes with mixer. Pour into greased and floured pan. Combine 1/2 cup sugar and 1/2 cup nuts and spread over cake batter. Bake 35 to 40 minutes at 350°.
Chill cookie dough until very firm. Line 14 inch pizza pan with foil. Slice cookie dough into 1/8 inch slices and line pizza pan with cookie slices beginning in center and working towards outside of pan. Overlap edges until pan is covered. Press cookie dough together by pressing with fingers. Bake in 375° oven for 12 minutes or until golden brown. Remove and cool completely. Transfer cookie pizza to serving tray.
With serrated knife, slice crust off pound cake on all sides, then slice cake lengthwise into 1/4-inch slice, rectangular.
Saute onion. Add ground beef and brown; drain. Place some ground beef and cheese in a line in the center of a flour tortilla. Roll and place seam side down in a baking dish. Place rolled enchiladas side by side. Pour sauce over. Add grated cheese on top. Bake, uncovered, 15 to 30 minutes at 350° (until bubbly).
Cook sugar, margarine and milk; cook 8 to 10 minutes. Add remaining ingredients and pour in lightly buttered pan.
Chop ingredients finely. Mix well and enjoy. Sprinkle the parsley on top. Decorate side of bowl with shrimp.
Place sliced strawberries on paper towels to drain. Beat cream cheese until smooth. Gradually beat in sugar. Blend in sour cream & vanilla. Fold in whipped topping, blend well. Spread a thin layer of strawberry glaze over bottom of crust. Place strawberry slices on glaze & cover with another thin later of strawberry glaze. Then gently pour mixture over glazed berries in crust. Cover & chill until set, at least 4 hours.
First Layer: Slice a layer of lettuce. Fill dish 1/2 full of lettuce.
Spread cherry pie filling in bottom of a 9 x 11-inch baking dish. Cover pie filling with crushed pineapple. Sprinkle dry cake mix over pineapple. Arrange margarine on top of cake mix. Sprinkle nuts on top and bake at 350° for 45 to 55 minutes or until done.
Combine all ingredients in bowl. Preheat oven to 350°. Drop by spoonfuls onto ungreased cookie sheet. Bake for approximately 10 minutes. Remove from oven; cookies will be soft. Allow to cool on cookie sheet for 10 minutes before removing them to a plate or cooling rack. Cookies will harden as they cool.
Mix in a large bowl the pumpkin, brown sugar and peanut butter. Blend in eggs, one at a time. Stir in half and half, Southern Comfort, vanilla, nutmeg and salt. Pour into prepared pie shell. Bake until uniformly puffed, at 425° for 20 minutes. Then reduce heat to 350° for 40 minutes. Pie will fall slightly in center as it cools. Can be prepared day ahead and refrigerated.
Crush cookies in a plastic bag or food processor. (Crush 10 at a time and use for each of the 3 layers.) Cream together powdered sugar and cream cheese. In another bowl, mix together milk, instant pudding and Cool Whip. Combine the two mixtures. Alternate layers of mixture and cookie crumbs in a clean 6 1/2-inch flower pot. Start and end with cookie crumbs. Chill. Decorate with a stem of plastic flowers. Serves 8 to 10 people.
Remove skin and bones from fish. Flake fish well. Combine all ingredients; mix well and chill at least 1 hour. Makes approximately 3 cups spread. Great with Wheat Thins.
Mix yeast in warm water. Add margarine and other ingredients. Knead on a floured board for 5 minutes. Press or roll out to 1/2-inch thick or less and cut out with a biscuit cutter. Let rise in a greased pan for 1 hour in a warm place. Bake at 400° until brown.
Combine all ingredients, except for butter and flour in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour with a wire whisk and add to corn. Mix well and remove from heat. Put in casserole dish. Sprinkle with Parmesan cheese and put under broiler until lightly browned.
In a bowl, put crushed garlic cloves, salt, paprika, pepper and tomatoes. Mash ingredients thoroughly with a fork. Add, drop by drop, the olive and vegetable oils. Stir vigorously with a whisk. Add onion, pepper, cucumber, bread crumbs, wine vinegar and water. Stir and chill. You may also add leftover, fresh cooked corn.
Roll wieners. Drain and dry off with paper towels. Use popsicle sticks and stick into end of wieners. Combine all other ingredients until smooth and creamy. Roll wieners in batter. Hold wieners with fork into hot frying oil until brown. Drain on paper towels to collect grease.
In a mixing bowl, beat the cream cheese and Marshmallow Creme until smooth. Stir in pumpkin, cinnamon and orange peel. Serve as a dip with cookies. Store in the refrigerator. Yield: 4 cups.
Melt butter and add pecans. In a mixing bowl, sift sugar and add milk. Mix well. Add coconut. Mix and add pecan mixture. Mix well. Roll into balls and place on wax paper. Cool in refrigerator at least one hour (preferably overnight, balls will be easier to handle). Melt chocolate and wax in top of a double boiler. Take 6 or 8 balls out of the refrigerator at the time. With a toothpick dip one ball at a time until covered. Place on wax paper. Makes approximately 60 balls.
Empty soup in 2-quart casserole. Stir in milk gradually. Stir in remaining ingredients. Cover tightly and microwave on High for 20 to 35 minutes, stirring every 10 minutes, until potatoes are tender. Let stand, covered, for 5 minutes. Makes 6 servings.
Thaw hash browns all day or overnight. In a large bowl, mix margarine, sour cream and cheese. Add the remaining ingredients and stir well. Place in 9 x 13-inch baking pan. Spread corn flakes over mixture and dot generously with margarine. Bake at 400° for 45 minutes. Serves 10 to 12.
Marinate at least 4 hours, turning occasionally. Barbecue or broil. Slice at an angle for maximum tenderness.
Cream butter and sugar until well blended. Add eggs, one at a time. Add flavoring. Sift flour, baking powder, soda and salt together. Add to batter, little at a time. Beat until well blended and creamy. Bake in oven at 325° for 1 1/2 hours or until knife comes back clear of batter.
In saucepan, cook onion in butter. Stir in remaining ingredients. Pour into 2-quart shallow baking dish. Bake at 400° for 20 minutes. Stir. Top with sliced cheese and croutons. Bake until cheese melts.
Cream margarine. Add sugar and flour; stir in coconut and nuts. Press 3/4 of the mixture into a 15 x 10-inch ungreased pan and bake for 15 minutes at 350°. After 15 minutes, remove from oven and spread 18 ounces of apricot preserves over crust. Crumble remaining mixture over the preserves and bake for an additional 20 to 30 minutes. I usually have to keep it in for 30 minutes. These are super the next day.
Combine the first 5 ingredients in blender; blend at highest speed. With blender on at high speed, slowly drizzle salad oil in a steady stream. By end of adding oil, it should be thick and creamy. Refrigerate. Makes 1 cup.
Brown meat. Drain fat. Blend mayo, milk, eggs and cornstarch until smooth. Stir in meat, cheese, onion and pepper. Put pastry shell. Bake at 350 for 35 - 40 mins. or until knife inserted in center comes out clean. Serves 6 - 8.
Dissolve yeast with part of the potato water. Add sugar, salt and eggs; mix real well. Add milk and Wesson oil, mixing after each addition. Add the flour. Mix well. Put in the refrigerator for 4 hours or overnight. When you take the dough out of the refrigerator, roll dough in small ball sizes. Let rise for 20 minutes. Brush with oleo. Use your favorite filling. Bake at 375° until brown. Remove from oven and brush with oleo.
Combine pecans, coconut and 2 tablespoons melted butter. Spread in bottom of a greased and floured 12-cup Bundt pan. Set aside.
Place cod fillets in baking dish and brush with lemon juice and oil. Cover with thin slices of onion rings. Bake at 400° for 5 to 10 minutes. Remove from oven and cover fish with slices of peeled orange and minced parsley. Return to oven and bake 5 minutes more or until done.
Cook chicken and remove from bone. Cook dumplings in broth and then add rest of ingredients to dumplings, including chicken. Pour in casserole dish and cover with bread crumbs. Melt 1 stick of margarine and pour over crumbs. Bake at 350° for 30 minutes or until browned. Serves 18 to 20 people.
Combine first five ingredients; stir. In large bowl, beat shortening, brown sugar, eggs and vanilla. To this, add the dry ingredients and mix well. Stir in the oatmeal and raisins; drop from spoon onto buttered tin and bake at 350° for 10 to 12 minutes.
Spray 11 x 15-inch pan with cooking spray, then sprinkle with powdered sugar. Bake cake and cool.
Cook bacon. Take out cooked bacon and put flour and chili powder in hot grease on low heat for a few minutes. Stir in 1 can of chicken broth and some water until gravy is boiling. Pour in blended chili peppers, along with whole garlic clove. Simmer for approximately 20 minutes. Add salt, onion powder and garlic powder to taste.
Combine all ingredients (except cheese). Mix well. Put in lightly greased 3-quart baking dish. Sprinkle grated cheese on top. Bake 20 minutes at 350°. Remove from oven. Cover top with chips or corn chips (crushed up). Put back into oven and bake another 10 minutes.
Combine first 3 ingredients and boil. Cover and reduce heat and simmer 30 to 45 minutes. Remove chicken, reserving 3 cups of broth. Remove meat from bones and cut up. Add potatoes and carrots to broth and bring to boil. Cover and reduce heat and simmer 10 to 12 minutes. Add chicken, corn, tomato sauce and pepper. Cover and simmer 15 minutes, stirring occasionally.
Line sides of 9-inch spring-form pan with ladyfingers. Sprinkle gelatin over water in small saucepan; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Bring maple syrup in heavy saucepan to a boil; continue boiling until it reaches 230° on a candy thermometer.
Preheat oven to 350°. Cook and drain broccoli and spread in a shallow casserole dish. Melt butter in a saucepan. Add flour, salt and milk, cooking until thickened. Add cheeses and blend well. Pour sauce over the broccoli; top with crumbs and bake 20 minutes. Serves 6 to 8.
Combine flour and sugar; sprinkle over apples and carrots layered in baking pan. Pour orange juice over all. Bake 45 minutes at 350°.
Heat cranberry sauce until hot. Add cherry jello; stir until jello is dissolved. Add crushed pineapple, juice and all. Stir; put into mold and chill.
Combine all ingredients in a deep 3-quart casserole. Heat 25 minutes covered or until rice is tender. Let stand 10 minutes. Pour rice in colander and rinse with hot water.
Bake at 350° for 15 minutes or until brown. Makes 3 dozen.
Dissolve jello in boiling water. Add sugar and fresh cranberries. Peel and grind orange and use juice. Add to jello mix. Add pineapple and nuts. Pour into mold and chill until set.
Cook cake as directed in 2 layers. Let layers cool and split, making 4 layers.
Slice cucumbers and onions thin. Fill gallon jar or container that can	be covered. Layer cucumbers	and onion. Mix cold the rest of the ingredients. Stir well and pour over cucumber-onion slices. Put in refrigerator. Shake jar every morning for 7 to 10 days	to mix spices and dissolve sugar well. (If you do not have enough cucumbers to fill jar, add to mixture.) After mixture has "pickled" (approximately 2 weeks) to suit your taste, this	may be put in smaller jars. They do not have to be sealed. Must be kept in refrigerator. They will keep for up to a year.
Mix ingredients and bake in greased casserole dish at 375° for 1 hour. Top with sliced cheese when done and bake until brown.
Boil squash until tender and drain. Cook onion and pepper in oleo until partially tender. Mix all ingredients and bake 15 minutes at 350°. Add bread crumbs and bake 20 minutes longer.
Heat cream, sugar and gelatin. Add sour cream and vanilla. Mix. Pour into bowl or mold. Chill. Serve with fresh or thawed berries, raspberries, strawberries or blackberries.
Preheat oven to 325°. Grease two 8 1/2 x 4 1/2-inch loaf pans. In a large bowl, mix flour, sugar, walnuts, baking powder, baking soda, apple pie spice and salt. In a medium bowl, beat eggs slightly. Stir in honey, salad oil, zucchini and vanilla. Stir liquid mixture into flour mixture just until flour is moistened. Spread equally into loaf pans. Bake 1 hour or until toothpick comes out clean. Cool 10 minutes. Remove from pans. Makes 2 loaves.
Steam potatoes until very tender. Peel and cut into bite size pieces when cool. Saute carrot, onion and celery in the margarine until crisp tender. Stir in flour and bacon grease. Pour in chicken broth and milk and stir until smooth. Add potatoes and stir until mixture is lump free. Heat until ready to boil, but not boiling. Serve topped with grated cheddar cheese and chopped green onion.
First cook beef and broth in a covered pan. (Use broth as part of liquid when cooking potatoes.) Mix shortening with flour and salt. Beat egg and add it to dry mixture. Add enough milk to make a soft dough easy to handle (not sticky). Roll out dough thin and cut into squares.
Mix together in punch bowl. Garnish with lemon and/or orange slices. Chill or serve over ice.
Mix sugar and eggs. Blend in pineapple. Add flour and baking soda. Mix 3 minutes. Add nuts. Bake in a 9 x 13-inch pan at 350° for 30 minutes.
Cream shortening, sugar and eggs well. Add the flour, baking powder, salt, cocoa and vanilla (dry mixture). Gradually add milk. Bake in preheated 325° oven for 1 1/2 hours. Grease pan well.
Heat thoroughly until margarine is completely melted and spices are well blended. Baste meat continually while grilling or broiling.
Mix all ingredients together and pour into an oblong cake pan. Freeze. Keeps well up to 2 or 3 weeks in the freezer.
Prepare brownies according to package. While hot, punch holes in top of brownies. Spoon the 4 tablespoons of liquid over holes. Let cool completely. Prepare mousse according to package, 1 box at a time. Crumble 1/2 brownies in a glass bowl or pan. Spread with layer of mousse (1 box). Sprinkle Heath Bits. Spread a layer of Cool Whip. Repeat another layer, beginning with crumbled brownies and ending with Heath Bits.
Reserve 1/2 teaspoon Jell-O dry for topping. Follow normal method for mixing cake, adding Jell-O and pudding last. Bake at 350° for about 20 minutes, or until toothpick inserted into cake comes out clean. Bake in small 7 or 8-inch cake pan. Cool completely; put on topping.
Spread pie filling in 9 x 13-inch greased pan. Sprinkle dry cake mix over filling. Pour butter over cake mix. Scatter nuts and coconut over top. (Do not stir.) Bake at 350° for 40 minutes. Serve plain or with whipped cream.
Beat eggs in small mixer bowl. Blend in sugar and melted butter. Combine flour, cocoa and salt. Add to butter mixture. Stir in vanilla and nuts. Pour into lightly greased pie pan. Bake at 350° for 25 to 30 minutes or almost set (pie will not test done). Cool; cut into wedges. Serve topped with ice cream, hot fudge sauce and whipped cream.
Get a large bowl of snow that is white. In another bowl, mix together canned milk, sugar and flavoring. Add snow slowly until it reaches the desired consistency. For stiffer snow ice cream, allow it to freeze in the freezer overnight.
Saute chicken in olive oil until brown. Transfer chicken to baking dish. Cover chicken with mixture of broth, butter, garlic and seasoning salt to taste. Top this with the mushrooms. (The more mushrooms, the better as they will shrink during cooking.) Cook for 60 minutes at 350°.
Melt butter. Add peanut butter and stir. Remove from heat. Stir in confectioners sugar, a little at a time, until smooth. Press into an 8-inch pan.
Place chicken in 9 x 13-inch baking dish. Mix tomatoes, spaghetti sauce and spices together. Pour 1/2 of sauce and 1/2 of Parmesan cheese over chicken. Bake 25 minutes at 350°. Turn chicken over, and pour remaining sauce over chicken. Bake 25 minutes longer. Sprinkle remaining Parmesan cheese and Mozzarella cheese on top. Bake 10 minutes. Serve hot with French bread.
Mix the cheese spread and Bisquick. Shape into roll about 1 inch in diameter on lightly floured wax paper. Roll in sesame seed, pressing lightly if necessary. Wrap and refrigerate until firm, at least 2 hours. Cut roll into 1/4-inch slices. Place on slightly greased (Pam) pan and bake 8 to 10 minutes at 375°.
Mix all ingredients except nuts together well. Chill long enough to handle. Shape into ball and roll in chopped nuts. Serve with crackers.
Cut the angel food cake into 3 layers. Make a frosting with the Cool Whip, yogurt, food coloring and the strawberries. Frost between the layers and on the sides. If using a homemade angel cake, use a 12 ounce Cool Whip. Refrigerate.
Cut beef across grain into thin strips. Combine soy sauce, garlic and ginger. Add beef, toss and set aside. Heat oil in a large frying pan. Add beef and toss over high heat until browned. Add vegetables. Toss until vegetables are tender-crisp, about 10 minutes. Mix cornstarch with water. Add to pan, stir and cook until thickened. Add tomatoes and heat through.
Mix all ingredients except pecans. Place pecans in bottom of pie shell, then pour mixture over pecans. Don't stir. Bake at 325° for 40 to 55 minutes.
Melt cheese in pot. Cook sausage and crumble into pieces. Add soup and mix well. Eat with taco chips.
Cream butter and sugar. Beat in flour and cornmeal. Add remaining ingredients and beat well. Pour into unbaked shell. Bake at 350° for 55 to 60 minutes.
Wash and quarter oranges. Grind in food chopper. Dissolve the citric acid in water; add sugar and orange pulp. Let stand overnight in a crockery jar; strain. Cover pulp again with water and let stand for several hours. Strain again. Mix with the mixture. Dilute to serve. Yield: 3 gallons.
Line a cookie sheet with foil; set aside. Combine almonds and flour in a medium mixing bowl. Add butter, egg white and vanilla. Stir until combined. Let mixture stand 10 minutes.
Take 1 box of Jell-O and add 1/2 cup water. Add pineapple. Bring to just a boil. Let cool. Add cottage cheese, pecans and condensed milk and pour into a dish and let cool.
Mix all together. Put cracker crumbs with a little melted butter on top. Bake at 350° about 1/2 hour or until brown.
In large bowl, beat sugar and 1/3 cup shortening until light and fluffy. Add cocoa, corn syrup, milk and egg; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, baking powder, ginger, cinnamon and cloves; mix well. Cover with plastic wrap; refrigerate 1 1/2 to 2 hours for easier handling.
Soak yeast in 1/2 cup cold water. Cream together shortening and sugar; add to this 1/2 cup boiling water and mix until well blended. Add eggs and then yeast, mixing well. Add dry ingredients. When this is mixed, it will be a stiff batter. Put in refrigerator overnight. About an hour before serving, roll out. Let rise. Bake at 400° until as brown as you like. (Can be shaped into cloverleaf rolls.) Put in greased muffin tins to brown.
Brown the meat and onion together in a skillet. Add the tomato soup and the tomato sauce. Add barbecue sauce, Tabasco sauce, and worcestershire sauce to your taste. Simmer 45-60 minutes over low heat. Serve over taco chips and top with grated cheddar.
Mix dry ingredients. Make a hole, pour in liquid and mix. Bake at 375° for 20 minutes.
Grease and flour an angel food cake pan. Pare and slice apples. Mix cinnamon, flour and sugar; sprinkle over apples. Blend remaining ingredients. Layer batter and apples with last layer being apples. Bake at 350° for 1 hour and 15 minutes.
Fry bacon; drain all but 1 tablespoon of the grease. In grease, fry onion until clear. In separate bowl, mix catsup, sugars, salt, mustard and vinegar. Drain beans. Mix everything together. Bake at 325° for 1 hour.