HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 4-cup glass measure, combine rhubarb, tap water, gelatin and sugar. Cover with plastic wrap and microwave on High 4 minutes or until mixture boils and rhubarb is almost tender. Add strawberries, re-cover and microwave on High 1 minute. Add ice water and chill rhubarb mixture until syrupy. Pour chilled pie filling into cooled pie shell. Refrigerate until set.
Mix all ingredients together (not bread). Serve in hollowed out bread round and use pieces of bread center to dip with.
Beat eggs, gradually adding sugar and then other ingredients. Mix well with nut mixture. Bake in a greased and floured tube pan in 300° oven for about 1 1/2 hours or until done.
Preheat oven to 425°. Mash flat each biscuit and place on a lightly greased cookie sheet. Spoon spaghetti sauce on each biscuit. Spoon on cooked meat. Place on mushrooms or olives. Cover each with cheese. Cook about 10 minutes or until biscuits look done around edges.
Remove 1 cup cake mix; set aside. Mix remaining cake mix with 1/2 cup margarine and 1 egg. Pat mixture into bottom of 13 x 9-inch pan. Combine pumpkin, 3 eggs, brown sugar, milk, cinnamon and vanilla; pour over first mixture in pan. Mix the remaining 1 cup cake mix with 1/4 cup margarine and sugar; crumble over top of pumpkin mixture. Bake at 350° for 40 to 45 minutes. Serve with whipped topping.
Bake cake as directed using 2 layer pans. Split each layer in half. Combine sugar, sour cream and coconut. Chill. Reserve 1 cup sour cream mixture for frosting. Spread remainder between layers of cake. Combine reserved sour cream mixture with Cool Whip. Blend until smooth. Spread on top and sides of cake. Store in airtight container in refrigerator for 3 days before serving. This cake is well worth waiting for!
Combine all ingredients and pour into square casserole dish; cover with aluminum foil and place in freezer until firm. Allow to sit 5 minutes before serving. Cut into squares and serve on lettuce.
Mix all together. Spread in 9 x 13 pan. Crush 4 cups corn flakes. Sprinkle on top of mixture. Melt 1 stick margarine. Drizzle on top of corn flakes. Bake at 350° for 45 minutes.
Bake chicken breast in casserole dish for 15 minutes at 350°. Add pepperoni slices, Prego, cheese (in that order). Top with mushrooms and bell pepper, if desired. Bake at 350° for 30 minutes. Let cool about 15 minutes. Serve over cooked spaghetti noodles.
Add sugar, salt and margarine to scalded milk. Dissolve yeast in warm water. When milk is cooled to warm, add yeast mixture. Add egg and beat. Add 2 cups flour and beat smooth. Add rest of flour to make a soft dough. Let raise until doubled, about 30 minutes. Flour hands and pinch off pieces the size of large walnut and roll into balls, keeping hands floured. Place in greased 9 x 13-inch pan, 4 across and 6 down, leaving space between. Let rise until doubled, about 30 minutes. Bake in preheated 400° oven about 15 minutes. Makes 24.
Wash berries. Cut orange into quarters; remove seeds. Do not peel orange. Grind berries and orange. Add sugar. Refrigerate.
Combine all ingredients except red beets. Cook until thickened. Then add red beets to thickened mixture.
Brown beef and sausage. Add onion flakes, tomato paste and 2 tomato cans of water. Mix well. Add seasonings and spices. Simmer for 20 to 30 minutes. Cook noodles as on package. Layer noodles, sauce and Mozzarella cheese in two 9 x 14-inch pans. Bake at 350° for 30 minutes. Can be frozen for later use.
Place brisket fat side down in roasting pan. Sprinkle with salt and pepper. Top with onion and celery slices. Stir together tomato sauce, tomato paste and Worcestershire sauce. Pour over beef. Bake at 325° for 1 hour. Cover and bake 2 more hours, basting with juices occasionally. Add coffee and bake, covered, 2 more hours. Check every 30 minutes for dryness. Add 1/4 cup water if needed. Remove brisket from pan and let stand 20 minutes. Slice brisket across the grain with a sharp knife. Strain pan drippings and serve with brisket.
Mix all ingredients in the order given and bake in an 11 1/2 x 8 x 2-inch baking dish at 350° for 30 minutes. Do not overbake.
Mix all ingredients together and pour into 9-inch uncooked pie shell. Bake at 400° for 30 min.
Mix together; put in pan. Sprinkle brown and white sugar and chocolate chips over batter of unbaked cake. Bake at 350° for 30 to 45 minutes.
Combine rhubarb, marshmallows and sugar. Put in buttered 8 x 8-inch pan. Prepare cake mix according to package directions. Pour over rhubarb mixture. Bake at 350° for 40 to 50 minutes. Yields 8 servings.
Preheat oven to 350°. Cook the spinach as directed on the box and drain well. Mix rest of the ingredients and add the spinach. Chill. Shape into balls and place on a lightly greased baking sheet. Bake 20 minutes. Serve warm. Makes about 60.
Mix the above ingredients and pour into greased 9 x 13 pan. Cover and refrigerate overnight. Bake, uncovered, for 1 1/2 hours at 350°.
In the bottom only of a 9 x 12-inch baking dish, make a graham cracker crust with crumbs, butter and a little sugar. Press in; bake 10 minutes at 325°. Cool and refrigerate.
Spread 1 heaping teaspoonful beans on each tortilla chip. Top each with 1/2 teaspoon taco sauce and 1 teaspoon cheese. Arrange 6 to 8 at a time on paper towel-lined plate. Microwave on Medium for 1 minute. Turn plate 1/4 turn. Microwave for 1 minute longer or until cheese melts, turning every 30 seconds. Top each with tomato slice. Yield: 2 dozen.
Dump fruit into well greased/buttered 9 x 13 dish. Dump dry cake mix on top. Spread evenly. Cut stick of oleo into parts and place all over top of cake mix. Bake for 40 to 50 minutes, at 350 degrees. Serve warm with ice cream or as a cobbler.
Spread beans in bottom of pie pan. Cover with mashed avocados. Sprinkle with garlic powder. Add sour cream over top, then salsa, spreading over sour cream. Top with grated cheese and black olives. Serve with tortilla chips.
Brown meat and onion in large saucepan. Cook until onion is tender. Drain off accumulated fat. Season to taste. Stir in remaining ingredients. Bring to boil. Simmer until noodles are tender (covered). Makes 8 to 10 servings.
Bake at 350°. Place on greased cookie sheet in small balls, then mash down with a fork.
Mix buttermilk and separated onion rings. Set aside for 20 minutes. Heat oven to 375°. Spray 2 cooking sheets. Place flour, paprika, and salt in bowl.	Place slightly beaten egg whites in second bowl. Place crumbs in third bowl. Dip rings in flour, then egg whites, then crumbs. Place on baking sheet sprayed with vegetable oil spray. Bake in single layer 15 minutes. Do in batches.
Pour water over cereal. Set aside. Cream sugar and oleo. Add eggs and buttermilk. Stir in gently flour, soda, salt and Bran Buds. Add to water and cereal mixture. Place in covered jar or container and store in refrigerator. Keeps 6 weeks. Do not stir before putting in muffin pans. Bake at 425° for 20 minutes.
Preheat oven to 325°. Cream butter; add sugar. Stir well. Add flour, nuts and vanilla. Shape into balls and crescents and bake on ungreased cookie sheet for 20 minutes. Roll in powdered sugar while warm.
In crock-pot, stir together all ingredients. Cook on low temperature setting for a minimum of 4 hours and up to 8 hours. Cook 2 cups noodles according to package directions. Add to crock-pot 1/2 hour before serving.
Mix well. Bake at 300° for 45 minutes. Grease and flour cake pan.
Preheat oven to 350°. Place fruit in a buttered 8 x 8-inch baking dish. Cut crust from bread and cut each slice into 5 fingers. Place over fruit. In a bowl, mix sugar, flour, egg and oleo. Pour over fruit and bread. Bake 40 to 45 minutes until golden brown. Can use other fruits like blackberries, etc.
Cream Crisco and sugar. Sift dry ingredients together and add alternately with milk to Crisco and sugar. Add coffee and vanilla. Last, fold in stiffly beaten egg whites. Bake in wax paper-lined 8-inch round pans at 350° for about 35 minutes. Cool thoroughly before icing.
Preheat oven to 350°. In a large bowl, combine all ingredients except chips and cheese. Mix well. Turn into a 1-quart baking dish. Top with chips. Bake 30 minutes or until hot. Top with cheese. Bake 3 minutes longer. Refrigerate leftovers.
Mix first 5 ingredients together. Make three holes in dry ingredients. In first hole put the vanilla, in second hole put the vinegar, in third hole put Crisco oil. Pour cold water over all and beat well. Pour into 13 x 9 inch cake pan. Bake at 350° for 30 to 40 minutes.
Cream the butter in a large mixing bowl. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating after each. Dissolve the soda in the buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup chocolate chips, melted chocolate, chocolate syrup and vanilla, stirring, just until blended. Spoon batter into a heavily greased and floured 10-inch Bundt pan. Bake at 300° for 1 hour and 25 to 35 minutes or until cake springs back at touch. Invert cake immediately onto a serving plate and let cool completely.
Combine ingredients and put in wine bottles. Top off with red wine vinegar. Cork, making vertical grooves in corks to make shakers out of bottles. Will keep for years if you keep adding oil and vinegar.
Dissolve Jell-O and salt in hot water. Add sauce and stir until smooth. (Can dissolve sauce in hot water and heat again until boiling.) Chill, then add nuts and celery.
Melt 4 Milky Way bars. Add 1/2 can Hershey's syrup and 1 can Eagle Brand milk and mix well. Pour into ice cream freezer and fill with milk. Grate 2 Milky Way bars and mix into frozen ice cream.
Dissolve yeast in warm water. Mix butter, milk, sugar and oil. Put yeast into this mixture. Add enough flour to make a stiff dough. Pour dough onto floured board. Roll out dough to 1/2-inch thickness and cut out rolls with round cutter. Place rolls in buttered dish and let rise 1 hour, but not more than 3 hours. Bake at 425° until golden brown. Makes 2 dozen rolls.
Grease a cookie sheet with butter. Line cookie sheet with crackers. In a saucepan, melt 2 sticks butter and brown sugar. Pour over crackers. Bake at 450° for 3 minutes. Cool. Melt chocolate chips and spread over cooled crackers. Sprinkle with nuts. Never refrigerate!
Preheat oven to 350°. In large bowl, combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimentos and 1/2 can onions. Pour into shallow 1-quart casserole dish. Bake covered at 350° for 30 minutes or until vegetables are done. Sprinkle remaining cheese and onions on top. Bake uncovered 5 minutes or until golden brown.
Boil potatoes until tender, then peel. Mash with potato masher. Add sugar, flour and margarine. Blend until creamy. Add other ingredients and mix well. Pour into 9-inch deep dish pie shell. Bake at 400° until crust is browned and pie filling is set.
Put eggs in blender. Blend slightly. Add other ingredients; blend just enough to mix. Pour into greased pie plate and bake at 400° for 25 to 30 minutes.
Tear aluminum foil into 4 pieces, about 10 x 10-inch squares. Add some potatoes, onion, salt and pepper to taste and a pat of butter. Fold foil over potatoes and seal well. Put foil-wrapped potatoes on hot outdoor grill, keeping them away from the fire itself, as much as possible. Take about 30 minutes to cook on a hot grill, so put these on before you throw on the hamburgers, hot dogs or steaks.
Remove stems and ends of fully ripe apples; cut in small pieces. If sweet apples, add 2 tablespoons lemon juice. Add 1 1/2 cups water. Bring to a boil and simmer, covered, for 10 minutes. Crush with masher and simmer, covered, 5 minutes longer. Place in a large sieve. Use fruit pulp for butter. Measure 5 cups into a very large saucepan; add sugar and mix well. Place over high heat; bring to a rolling boil. Boil for 1 minute, stirring constantly. Remove from heat. Immediately stir in Certo; skim off foam with a metal spoon. Stir and skim for 5 minutes to cool slightly to prevent floating fruit. Ladle into sterilized glass jars. Cover at once with 1/8-inch hot paraffin.
In a 12 x 9 x 2-inch baking dish, combine orange juice, chili sauce, soy sauce, 2 tablespoons salad oil, garlic, orange peel, sugar, 1/2 teaspoon salt and pepper sauce. Mix well. Add steak; turn to coat. Cover and marinate, turning occasionally, 3 hours or overnight. Make fresh fruit salsa. Preheat broiler. Place steak on rack in broiler pan. Broil 6 inches from heat for 6 minutes on each side for medium-rare. Thinly slice steak and serve with fresh fruit salsa. Makes 6 servings.
Place all chicken parts in baking pan or dish. Mix remaining ingredients together; pour over chicken. Bake at 350° for 1 hour.
Cream shortening and sugar until light and fluffy. Add beaten eggs and jam, beating until smooth. Add soda to buttermilk and beat into first mixture alternately with flour which has been sifted with spices. Add raisins and nuts, pour into three 8-inch well-greased cake pans and bake at 350° for 40 to 50 minutes or until cake tests done. Frost with Caramel Frosting.
Heat margarine and soup. Blend in sour cream, onions and cheese mixture with potatoes. Put in 9 x 13-inch baking dish. Mix flakes with margarine and sprinkle over casserole. Bake at 350° for 45 minutes.
You will also need 8 (12-inch) pieces of heavy-duty Reynolds Wrap. Use 2 pieces for each meal. Divide meat, potatoes, carrots, soup mix, margarine and water into 4 equal parts. Put potatoes, carrots and meat on Reynolds Wrap. Wrap sides and bottom tightly to prevent leakage. Add equal parts soup mix, margarine, water and pepper to each wrap. Seal tightly. Place them on barbecue pit close to hot coals. Turn every few minutes until done, about 25 to 30 minutes.
Have cooked prepared pie crust ready. Mix and cook, in double boiler, next 4 ingredients, until thick. Add last 2 ingredients. Pour into cooked pie crust. Top with meringue. Brown until golden.
Brown 1 pint sugar slowly in heavy skillet until syrupy. As it's melting, have remaining sugar and milk cooking slowly. Pour syrup into milk and sugar mixture very slowly, stirring constantly. Cook and stir until firm ball. Once firm ball, add soda and butter. Set off fire about 20 minutes, then beat in pecans and vanilla. Pour into greased 9 x 15 pan. Cool and cut into bite size pieces.
Pour water over gelatin and stir until dissolved. Add drink and lemon rind and juice. Chill until slightly thick; beat until foamy. Fold in whipped cream and chill until firm. Top with fresh strawberries or raspberries if desired. Makes 8 to 10 servings.
Combine sugar, flour and salt. Add egg yolks, buttermilk, butter and pecans; beat well. Beat egg whites and cream of tartar at room temperature until stiff peaks form. Fold into buttermilk mixture. Pour mixture into unbaked pie shell; bake for 45 minutes at 375°.
Blend oil and sugar. Add eggs, one at a time, beating after each one. Sift dry ingredients together and add carrots, nuts and pineapple. Bake in 3 layers for 30 to 35 minutes at 350°.
Fry the hamburger and onion together. Drain. Add beans. In another pan, heat together the Ro-Tel tomatoes and soup. Place tostada shells in greased 9 x 13-inch dish. Spread meat and bean mixture over shells. Add half soup mixture. Slice Velveeta cheese over soup mixture. Repeat layers. Bake at 300° for 30 to 45 minutes until done. Serve with green salad.
In saucepan, combine pudding mix and gelatin. Stir in milk. Cook and stir until thickened and bubbly (mixture may appear curdled during cooking). Remove from heat. Stir in pineapple juice concentrate. Chill mixture until partially set (the consistency of unbeaten egg whites), stirring often. Fold the whipped topping into the gelatin mixture. Fold in the well drained pineapple. Chill until mixture mounds when spooned. Divide mixture between graham cracker crusts. Chill several hours or overnight. Makes 2 pies.
Mix butter and condensed milk together. Add powdered sugar. Mix well. Then add coconut and mix well. Chill. Make into balls and put on a cookie sheet. Chill again.
Mix cucumber, 1 tablespoon salt and 3 tablespoons vinegar, let stand one hour. Drain thoroughly. Sprinkle gelatin over water and let stand 5 minutes. Heat over low heat, stirring constantly, until gelatin dissolves. Whisk gelatin into sour cream. Beat cream cheese with cottage cheese, using electric mixer. Gradually beat in sour cream mix. Stir in cucumber, parsley, chives, onion, sugar and remaining vinegar. Season with salt and pepper. Pour into lightly oiled 5-cup mold and chill until set, about 4 hours. Unmold and serve with crackers.
Arrange chicken in a greased 12x8 baking dish. Top with cheese, combine soup and milk. Stir well. Spoon over chicken. Mix the butter with stuffing mix and sprinkle over chicken. Cover and bake at 350 degrees for 50 minutes. Serves: 6.
Place chicken in baking dish. Combine other ingredients except noodles and Cheez Whiz and blend well. Pour over chicken. Cover and bake in moderate oven at 350° about 2 hours or until chicken is tender. Cook the noodles until tender; drain. Add the Cheez Whiz and juice from the baked chicken. Serve with noodles.
Prepare vegetables for eating. Cut cauliflower and broccoli into small flowerets. Cut tomatoes in wedges. Slice all other vegetables very thin. Place vegetables in bowl or pan; cover with Italian dressing. Refrigerate at least 12 hours before serving. Shake bowl occasionally.
Mix egg and milk. Combine flour mixture in bag. First dip chicken in egg mixture,	then dip it in flour mixture. Repeat this 2 more times.	Fry as usual.
Melt margarine. Add vanilla. Mix with peanut butter, coconut, cracker crumbs, pecans and sugar. Roll into balls. Mix and melt in double boiler the chocolate chips and wax. Dip balls in mixture using a toothpick to hold them. Put on wax paper to dry.
Use apples that have been cooked down real low. Mix apples, salt, cinnamon and sugar. Roll biscuits real thin; put about 1 1/2 tablespoons of apples on 1/2 of each biscuit. Fold over and crimp edges with a fork. Put oil in sheet cake pan and place pies in pan 5 at a time. Bake 6 to 7 minutes on each side or until nice and brown at 350°.
Fry bacon; add thinly sliced peppers and onions. When these are brown, add tomatoes and corn. Season to taste. Heat thoroughly and add cheese. Allow cheese to melt and serve on toast or with crackers.
Drain beans and add fresh water. Simmer beans for 15 minutes in a saucepan. Cut bacon in 1/2-inch strips; fry until crisp. Add bacon to beans. Add pimento to bacon drippings. Add vinegar, sugar, Worcestershire sauce and mustard. Boil, stirring constantly, until well blended. Pour over beans and bacon; mix well.
Slice 1 roll cookie dough 1/3 inch and make crust on bottom of 9 x 13-inch pan.
Put brown sugar in top of double boiler. Place well buttered bread slices on top of sugar. In a separate bowl, beat eggs. Add milk, salt and vanilla. Pour this custard over the bread, but do not stir. Steam for 1 1/2 hours and serve hot or cold.
Bring green bean to a boil in a large covered pot. Reduce heat and simmer until crisp and tender, 3 to 4 minutes. Drain. Toss with butter flavored buds, garlic powder and thyme. Garnish with toasted almonds. Serve hot.
Cream margarine, vanilla and sugar in large bowl until light and fluffy. Beat in eggs. Combine bananas and milk in bowl. Mix flour, soda and salt. Add dry ingredients to creamed mixture alternately with banana mixture, beating well after each addition. Stir in nuts. Pour into greased 9 x 5 x 3-inch loaf pan. Bake in 350-degree oven for 1 hour and 10 minutes, or until bread tests done. Cool for 10 minutes in pan. Turn out of pan; cool completely. Yield: 1 loaf.
Put 4 cups milk on to heat (medium heat). Mix cornstarch, sugar and cocoa. Add gradually the 2 cups reserved milk to make a thin batter. When milk is at the boiling point, pour batter in milk and stir constantly until it boils, 1 minute. Beat eggs; put some of the hot pudding in the beaten eggs. Mix well. Pour back into the pan; boil 1 minute longer. Take off heat. Add salt and vanilla; stir well. If cooling in pan, sprinkle a little sugar on top to keep it from getting a firm layer on top. Makes 2 pies.
Mix all ingredients but coconut. Blend well. Refrigerate until firm. Mold into small balls and roll in coconut until lightly covered. Refrigerate until ready to serve. Coconut may be tinted.
Rinse drained shrimp in cold water. Cream the sour cream and cream cheese together until smooth. Spread on a pretty plate. Pour cocktail sauce over this, leaving 1/4 inch of cream cheese mixture showing around edge. Arrange shrimp in single layer on top. Eat with Ritz or Town House crackers. This makes an attractive dish for any occasion.
Cream sugar and butter. Add eggs and egg yolks, molasses, white corn syrup and lemon juice. Sift together flour, baking powder, cinnamon and cloves. Add to mixture by hand (spoon). By hand, add flour and walnuts. Cover with aluminum foil and grease 1 jellyroll pan and 1 regular cookie sheet. Dump dough on sheet and use floured hands to pat dough out 1/2-inch thick. Bake at 300° for 25 to 30 minutes. Toothpick test clean. These will be chewy if not overbaked. Cool in a pan for 3 to 4 minutes, then flop out onto wax paper and cool for 5 to 6 minutes, then peel off foil. Cut into bars 1 1/2 to 2-inches square.
Layer 1: Mix the cracker crumbs and 1/2 cup melted butter; press into long pan (13 x 9-inch).
Stir all fruits together. Add pudding mix. Stir and chill several hours or overnight.
Melt butter in pan. Mix milk, sugar and flour together. Pour over melted butter. Pour peaches over this mixture. Cook 25 to 30 minutes at 400°.
Combine all ingredients in serving bowl. Chill until serving time. Yields 8 servings.
Dissolve jello in boiling water. Add cold water. Measure 1 cup and pour into 4 dessert glasses or parfait glasses. Chill until set but not firm. Chill remaining jello until slightly thickened. Measure 1/4 cup and blend into 1 cup thawed Cool Whip. Add blackberries to remaining jello. Spoon creamy mixture into glasses. Top with fruited jello. Chill until set.
Crush Oreo cookies and save 1/2 cup and set aside. In a large bowl, mix cookies with the margarine. Spread this on the bottom of a 9 x 13-inch dish. Refrigerate for 15 minutes. Combine cream cheese, one of the 8 ounce containers of Cool Whip and powdered sugar. Mix together by hand until almost smooth. Spread this mixture over the cookies. Refrigerate for 15 minutes.
*Cut recipe in half for small brisket. But still cook 2 to 3 hours.
Mix sugar and oleo until fluffy. Add eggs, one at a time, then flour. Bake at 350° in Bundt pan about 1 hour.
Beat eggs. Add shortening and sugar. Mix dry ingredients together. Add syrup to beaten eggs. Add flour and nuts. Roll into small balls. Cook 8 minutes at 375°. Ice with cookie icing. You could use chocolate icing.
Combine all ingredients in saucepan. Bring to a boil over medium heat and boil 3 minutes stirring constantly. Spread on wax paper and separate pecan halves as they cool. Pecans will be sugar coated, but not sticky.
Pour melted butter or margarine in 9 x 13 inch pan. Sprinkle crumbs evenly over melted butter. Sprinkle chocolate chips and nuts. Then sprinkle coconut evenly over the above. Then pour can of milk over coconut. Bake in 350° oven 25 minutes or until lightly brown. Let cool in pan 15 minutes. Cut into bars. Makes 24 bars.
Layer in 9 x 13-inch pan in order given. Bake at 350° for 30 minutes.
Brown hamburger and onion; salt and pepper to taste. Cook cabbage, noodles and rice and add to casserole dish. Add tomatoes to this mixture, then boil just a few cabbage leaves and put on top. Pour can of tomato soup over this and bake for about 30 minutes.
Combine sour cream and soup mix; set aside. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 2/3 cup sour cream mixture, butter, sugar, salt and 1 egg; beat at medium speed of an electric mixer until well blended. Gradually stir in enough flour to make a stiff dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 8 minutes). Divide dough in half. Roll half to a 12 x 6-inch rectangle; spread half of remaining sour cream mixture evenly onto rectangle. Fold rectangle in half lengthwise; cut into 1-inch strips. Twist each strip of dough; place on greased baking sheets. Repeat procedure.