HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour, brown sugar, oatmeal and oleo together. Put half of the mixture in a 9-inch square pan. Add cut up rhubarb on top. Bring water, cornstarch, sugar, vanilla and food coloring to a boil and boil for 1 minute. Pour on top of rhubarb, then put the rest of oatmeal mixture on top of that and bake for 1 hour at 375°.
Sift together the sugar and flour. Mix in saucepan crisco oil, butter, cocoa and coke. Bring mixture to a boil and pour over dry mixture. This may look lumpy but beat good. Then add buttermilk, soda, eggs, vanilla and marshmallows. Bake for 45 minutes at 350°.
Brown hamburger, bacon and onion together. Mix all ingredients in crock-pot and cook on low up to 4 to 9 hours.
Slice all vegetables and cook in melted butter and water until soft. Season to taste. Blend all ingredients (except chicken broth and half and half) in blender, while slowly adding chicken broth. Return to saucepan and add half and half. Taste again for desired seasoning.
Cut broccoli into bite sizes and place in large bowl. Add bacon, onion and raisins.
Put all ingredients in heavy saucepan and cook to hard crack stage. Remove from heat. Pour over 8 quarts of popped corn. Butter hands and make into balls.
Cream butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda and add to mixture alternately with buttermilk. Stir in vanilla; add coconut and nuts. Fold in stiffly beaten egg whites. Bake in three greased pans (9-inch). Bake at 350° for 25 minutes or until done.
Parboil zucchini, onion and carrot for 5 minutes. Drain; mix soup, sour cream, onion and melted butter. Add all to package from dressing. Put in casserole. Can add chunks of chicken. Bake, uncovered, at 350° for 35 to 40 minutes.
Coat 12 x 8 x 2-inch baking dish with cooking spray. Place rice in bottom of dish and top with chicken. Combine water, mushroom soup and onion soup mix, stirring to blend. Pour over chicken. Cover casserole and bake at 325° for 1 1/2 hours or until chicken and rice are done.
Bake cake as directed. Divide in half. Crumble half into a large glass punch bowl. Top with 1 can cherry pie filling and 1 can crushed pineapple. Sprinkle with pecan pieces. Mix 1 box pudding as directed; spread over nuts. Slice and layer bananas over pudding. Top with one 8 ounce container Cool Whip.
I add some milk if necessary as the corn has little juice. Combine corn, olives, pimento, onion, pepper with eggs and cracker crumbs. Mix thoroughly. Pour into casserole. Season with butter. Bake at 350° for 30 to 35 minutes or until set like custard.
Combine first 7 ingredients. Put in unbaked pie shells (9-inch). Bake at 350° for about 30 minutes. Makes two 9-inch pies.
Cook eggs, sugar and margarine for 2 minutes. Cool. Add crushed graham crackers, coconut and marshmallows. Mix together and then press in cake pan. Cover with butterscotch chips and peanut butter that have been melted together over low heat. Refrigerate for a few hours and cut into squares.
Cream together butter or margarine, sugar and brown sugar. Blend in egg, peanut butter, baking soda, salt and vanilla. Add flour and oats. Bake at 350° for 20 to 25 minutes in 9 x 13 pan.
Sift together the flour, baking powder, salt and cream of tartar. In another mixing bowl, stir milk and oil together. Add flour, a little at a time, until mixture is light (you may not need all of the flour mixture). Flour cutting board. Roll out into 1-inch thick circle. Cut with biscuit cutter. Put in baking pan close together touching each other. Spread with melted butter. Bake in a 400° oven until light brown on top, about 20 minutes.
Soak together milk and coconut. Beat eggs together and add sugar, softened oleo or butter, vanilla, milk and coconut. Stir all together and pour into 9-inch unbaked pie crust. Bake at 475° for 15 minutes, then at 350° until done.
Mix ingredients. Use 1/3 cup mix to 2/3 cup boiling water.
Heat milk, sugar, salt and Crisco just until Crisco is melted. Pour into mixing bowl. When lukewarm, add 1 cup of flour. Add softened yeast. Beat until smooth. Add 2 eggs. Add enough of the remaining flour to make a soft dough. Turn onto floured surface, let stand 5 minutes and then knead until smooth.
Preheat oven to 375°. In medium skillet, saute onion and garlic in olive oil until soft. Mix in cornstarch. Add tomatoes and their juice; mix until well blended. Cook over medium-high heat until sauce thickens. Stir in olives and chili pepper. Spoon half the sauce into a baking pan large enough to hold the fillets in one layer. Place fish over sauce; sprinkle with lemon juice (salt optional). Cover with remaining sauce; bake for 10 minutes, or until fillets flake easily. Serves 6.
Combine the flour, salt and pepper and rub onto the roast. (Make more mixture if necessary to cover the roast.) In Dutch oven, slowly brown the meat on all sides in 2 tablespoons hot shortening or salad oil. Add the cloves, cinnamon and 1/4 cup water. Cover tightly and simmer about 2 1/2 hours or until tender, adding small amount of water if necessary.
Preheat oven to 350°. Prepare 13 x 9 x 2-inch pan (two 9-inch round or 30 cupcake liners).
Saute onion and celery in margarine. Mix all ingredients. Add chicken last. Put in greased crock-pot. Cook on high 45 minutes; cook on low 4 hours. Stir twice during cooking.
Place all in food processor and chop, scraping sides of bowl at least twice. When well mixed and chopped, pour in 2-quart casserole (Pyrex) and bake for 15 to 20 minutes. Serve with Wheat Thins or Fritos. Serves 20.
Combine Kahlua with syrup, coconut and chocolate chips. Blend sugar, cocoa, crumbs and pecans. Combine mixtures. Shape into small balls. Roll in powdered sugar. Freeze or store in airtight container.
Combine first 3 ingredients in a punch bowl, stirring well. Add ginger ale, stirring gently. Scoop ice cream into punch bowl. Yields 1 3/4 gallons.
Mix ingredients thoroughly together. Roll into small balls. Bake on an ungreased cookie sheet at 400° until golden brown. Freeze mixture, or bake as needed.
Crust: Melt 1/2 pound butter and mix with Zwieback toast crumbs.
Preheat oven to 350°. In large bowl, combine 1/2 cup crunch style peanut butter, softened butter, brown sugar and sugar. Beat until creamy. Gradually beat in eggs and vanilla.
Combine first three ingredients in bowl. Add mayonnaise and cream cheese. Warm mushroom soup on stove, undiluted. Dissolve gelatine in the 3 tablespoons of water. Add to soup mixing well. Pour soup and gelatine mixture over celery and crab mixture. Mix well. Pour into Tupperware mold and refrigerate.
Cut up cranberries, add sugar and let stand several hours. Drain juice from pineapple and save. Add pineapple, apple and nuts to cranberry mixture. Heat pineapple juice and juice from orange and use to dissolve jello. Pour over cranberry mixture and chill until congealed. Serve on lettuce with favorite dressing.
Beat pudding mix and milk on slow speed until it begins to thicken (2 to 3 minutes). Mix cream cheese with sweetened condensed milk and beat until smooth. Add this to vanilla pudding mixture, then fold in 1/2 of the Cool Whip.
Mix butter, brown sugar, flour and vanilla. Pat into pan. Bake at 350° for 20 to 30 minutes. Take from oven and pour chocolate chips over. Let stand 5 minutes and spread. Sprinkle with almonds. Good for holidays and easy to make.
Brown bacon until crisp, then dry. Brown ground beef; drain. Put bacon, beef and onion in casserole dish. Add beans, ketchup, mustard and brown sugar. Mix well. Bake 1 hour or longer. Can be made in crock-pot, about 4 hours on low heat.
Mix together and press into a 9 x 13 x 2-inch baking pan. Bake at 350° until lightly browned. Cool completely. Add next layer.
Mix first 4 ingredients in slow cooker. Simmer about 15 minutes. Add pineapple with juice and wieners. Simmer until wieners are done.
Mix all ingredients together. Bake in buttered baking dish at 350° for 25 to 30 minutes until light golden brown. Serves 15.
Saute clams with water and lemon juice for 20 minutes. Remove from heat. Saute butter, green pepper, onion, garlic, cayenne, oregano and parsley for 20 minutes. Remove from heat. Add bread crumbs. Top with cheese and bake until cheese melts. Serve with crackers.
Mix thoroughly the shortening, sugar, egg and molasses. Sift together and stir in the rest of the ingredients. Mix thoroughly and form into small balls. Place about 2-inches apart on greased baking sheet. Bake 10 to 12 minutes at 375°. Roll in powdered sugar while still warm. Makes 4 to 5 dozen. Will be rough and cracked on top.
Dissolve yeast in warm water. Stir in sugar, salt, eggs, oil and 3 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Brown sausage in skillet; drain. Remove from skillet. Return 2 tablespoons drippings to skillet. Add bread crumbs and brown.
Melt margarine and mix with brown sugar. Add eggs and blend. Stir in flour. Add vanilla and chocolate chips. Pour into greased 9 x 13 AND 8 x 8 pans. Bake 25 to 30 minutes at 325°. Cool and cut into squares.
Put the pot up for 1 pound of pasta. Cover the bottom of pan with oil. Half garlic cloves and saute being careful not to brown. Add a handful of fresh parsley. Now add bottle clam juice and about 1 dozen clams which have been opened, cleaned and cut in half. (Be sure to strain the clam juice for sand.) Bring to boil and shut off. Pour over linguine which has been cooked al dente (not soft); add a pat of butter and top with Locatelli cheese.
Cook the potatoes and mash. Add the remaining ingredients and mix well. Put mixture into a well-greased 1 1/2-quart baking dish. Bake at 400° for about 40 to 50 minutes or until golden brown. Serve and enjoy.
In bowl, combine all ingredients except pecans and beat well by hand until thoroughly combined. Place pecans in unbaked pie shell and pour liquid ingredients over top. Bake at 375° for 45 minutes or until set. May serve with vanilla ice cream or whipped cream, if desired.
Soak Bulgar wheat in 2 cups water for 1/2 hour. Drain and squeeze all water out. Combine with remaining ingredients. Chill. Serves 6.
In a grocery bag, place all ingredients, adding oil last. Roll bag top closed and shake. Air dry on cookie sheet for 1 hour.
Brown the hamburger in frying pan; drain off fat. (Use a large electric frypan so you can add all the ingredients and continue cooking.) Add rest of ingredients. Cook on low and keep turning so it doesn't burn. Taste and add more salt if needed. Cover and allow to cook very slowly, about 1/2 hour. Top with grated cheese and cover, about 15 minutes. Serve with Parmesan cheese and garlic bread.
Blend peaches and eggs, then add the other ingredients. Bake at 350° for 30 or 40 minutes.
Drain pineapple, reserving 1/4 cup of the juice. Combine pineapple, pasta, apple, celery and nuts in a large bowl. Combine mayonnaise, sour cream, reserved pineapple juice and salt. Add to salad. Toss until well mixed; chill well before serving.
Mix the first 5 ingredients in a medium size boiler. Cook over medium heat until mixture begins to thicken. Add egg yolks and margarine. Stir well. Remove from heat and add the vanilla flavoring. Stir out any lumps that might have appeared. Pour into baked pie shell. Beat egg whites until stiff and add 3 tablespoons sugar while beating. Pour on top of chocolate mixture. Place in oven until meringue is brown.
Layer on platter in order: Refried beans, 1/2 jar salsa, guacamole, sour cream, Muenster cheese, remaining 1/2 jar salsa, jalapeno peppers and Cheddar cheese. Garnish with black olives. Use chips to dip.
Spray a 9 x 13-inch pan with nonstick spray. Preheat oven to 375°.
Combine Ranch mix and oil. Add the rest of the seasonings. Pour over crackers and stir to coat. Place in warm oven for 15 to 20 minutes.
Boil the noodles as directed on package. Brown ground beef and onion; drain fat. Add tomato sauce, Italian seasoning and salt. Simmer while noodles cook. In a 9 x 13-inch pan, layer noodles, sauce, cottage cheese and Mozzarella cheese. Sprinkle Parmesan over top layer. Bake 30 to 45 minutes in a 350° oven. Let sit 15 minutes before cutting.
Cream shortening and sugar together. Add eggs and beat until fluffy. Sift flour. Measure and add salt, soda and spices. Sift again. Add sifted dry ingredients to creamed mixture. Mix thoroughly. Add mincemeat and chopped nuts and blend into dough. Drop by teaspoonfuls onto greased baking sheet spaced 2 to 3 inches apart. Bake at 350° for 12 to 15 minutes. Makes 6 dozen cookies.
Mix the first 4 ingredients and spread in a 12 x 8 x 2-inch baking dish. Spread the sour cream over avocado mixture. Mix the cream cheese and picante sauce and spread over sour cream. Combine the olives and tomatoes and spread over cream cheese mixture. Sprinkle cheese over top. Serve with large corn chips.
Cook meat and onion. Set aside. Put pie crust in the 8 x 8-inch casserole dish. Mix all other ingredients and put into dish. Cover with pie crust. Bake at 350° until brown.
In a large stock pot, bring to boil chicken stock, water, beef bouillon, chicken bouillon and cooked ham. Saute in 3 tablespoons oil and add to meat and stock: garlic, onion, parsley, basil, bay leaf and pepper. Add celery, cabbage, carrots, green beans, rutabaga, potatoes and canned tomatoes and juice. Simmer 1 hour covered. Add frozen peas, red kidney beans and spaghetti. Simmer 30 minutes. Remove bay leaf.
Brown ground beef in skillet, stirring until crumbly. Add nest 3 ingredients, mixing well. Place 1/4 of the noodles in greased 1 qt. baking dish. Layer half the ground beef, half the soup and half the remaining noodles in casserole. Bake at 350 degrees for 45 minutes. Yields 6 servings.
Mix it all together into a 9 x 13-inch baking dish. Bake 30 minutes at 350°. Add package of Ritz crackers, crumbled. Bake 10 more minutes.
Combine the first 7 ingredients in a bowl. Beat egg. Add to the first mixture and mix thoroughly. At one end of lumpia wrapper, spoon 2 tablespoons of the mixture and roll tightly. Seal one end of wrapper by brushing with water. Cut roll in 2 equal pieces and deep fry until golden brown. Serve with prepared sweet and sour sauce.
Drain and combine peaches, pears and pineapple. Sprinkle dry pudding mix over fruit, then add thawed strawberries. Do not stir. Refrigerate for 24 hours. Add bananas; stir gently just before serving. Serves 10.
Peel and cube potatoes. Cook in salted water until fork-tender. Do not over-cook. Meanwhile, chop boiled eggs and mix together with remaining ingredients. Remove potatoes from heat and drain thoroughly. Gently combine the egg mixture with potatoes, being careful not to break up potatoes. Spoon into dish and sprinkle lightly with paprika.
Heat can of stewed tomatoes and add bouillon cube until dissolved. Stuff chilies with hunks of Monterey Jack cheese. Separate eggs. Beat egg whites until fluffy. Slightly beat egg yolks and add to egg whites. Add flour. Heat oil in frying pan (enough to halfway cover chilies). Take stuffed chilies and roll in flour, then in batter. Fry chilies until golden brown.
Cook butter, sugar and dates until thick. Remove from heat; add nuts, vanilla and Rice Krispies. Dip with teaspoon and roll into balls. Roll in powdered sugar or coconut. Let cool on waxed paper and store in cookie can. Makes 2 to 3 dozen.
Spray 2 bread loaf pans with pam. Beat eggs until foamy, add rest of ingredients. Put batter into loaf pans and bake at 350° for 60 to 70 minutes.
Brown pork chops in oil. Place in baking dish. In small pan simmer water, butter, onion and celery until tender. Pour in bowl with bread crumbs. Fluff up. Spoon over pork chops evenly, then mix mushroom soup and 1/2 can water. Pour over mixture. Bake at 350° for 1/2 hour with foil covering dish. Remove foil and bake for 1/2 hour longer.
Place beans in large buttered casserole. Mix sour cream, cream of mushroom soup and seasonings. Pour this mixture over green beans. Sprinkle grated cheese over casserole. Crush crackers (not too fine) and mix with oleo. Spread crumbs on top of cheese. Bake in 350 degree oven for 45 minutes or until bubbly hot. Serves 8 to 10.
Combine dressing, soup and preserves; pour over chicken in a large shallow baking dish. Bake 1 1/2 hours at 350°. Baste and turn occasionally.
Cook carrots, celery and onion in butter in 4-quart Dutch oven until transparent (about 10 minutes). Stir in baking mix, paprika and black and red pepper. Remove from heat. Gradually stir in chicken broth. Heat to boiling over medium heat, stirring constantly. Boil and stir for 1 minute. Reduce heat; stir in half and half, cheese and beer. Heat until cheese is melted. Serves 6 to 8.
Slice the potatoes into "wagon wheels". Layer potatoes, ham, onion, and cheese and sprinkle lightly with flour. Repeat until finished. Pour enough milk for moisture only. Sprinkle with desired amount of salt and pepper. Bake at 350 degrees for 45 minutes, taking care not to burn the cheese on top.
Prepare by directions on box. Add chicken and water or milk. Simmer 5 minutes. Serve hot.
Mix the first 4 ingredients together. Let come to boil and boil 5 minutes. Remove from heat. Add remaining ingredients. Mix good and drop by tablespoons onto waxed paper.
Mix flour and sugar into margarine; stir in milk until smooth. Bring to simmer; cook for about 5 minutes, until thickened. Beat egg in a small cup. Add some of the hot mixture to the egg, beating well. Stir egg into sauce mixture, beating until smooth. Cook 3 to 5 minutes, until thickened. Do not boil. Remove from heat. Add vanilla and rum or bourbon. Serve warm over bread pudding.
Mix all ingredients. Pour into greased oblong pan. Start baking at 375°; reduce to 350°.
Cook sugar, Jell-O, Karo, margarine and water to soft ball stage. Remove from heat and pour over popped corn. Mix. When cool enough to handle, form into balls with greased hands.
Add egg whites after straining the mixture. Bake in two 9-inch pie shells at 400° approximately 30 to 40 minutes.
Mix crushed pineapples with Jello pudding mix. Add cool whip, and sour cream, marshmallows, and nuts.
While preheating oven at 375°, melt butter in large 9 x 13-inch glass baking dish. In a large bowl, mix eggs, salt and sugar together. Add milk and mix well, then mix in flour slowly.
Combine all ingredients in a large bowl. Transfer to large baking dish (2 x 9 x 13-inch). Top with Topping.
Combine first 5 ingredients; pour over cabbage, apples and pineapple. Mix well.
Heat oven to 350°. Grease and flour a 10-inch Bundt pan. Drain pineapple (reserving juice). Add water to juice to equal 1 cup. Combine cake and pudding. Mix oil, juice, water, eggs and cinnamon in a large bowl. Beat at low speed for 2 minutes. Stir in fruit and nuts. Pour into prepared pan. Bake at 350° for 60 minutes or until done. Cool 25 minutes in pan. Glaze if desired.
Dry fish and put through a blender. Work puree until smooth. Stir in cornstarch, salt, pepper and nutmeg, then gradually add milk and cream. The mixture should be like a heavy cream. More seasoning may be added if desired. Pour mixture into an 8-inch buttered and breaded pudding mold; cover with foil. Place the mold in a pan with boiling water and cook at 375° for 45 to 60 minutes or until mousse is set. Add more water to pan as needed. Unmold on a hot platter and garnish with parsley, sauteed mushrooms or shrimp. Serve with browned butter or a shrimp sauce. Makes 6 servings.
Cook over low heat for 45 minutes. Stir occasionally. Put in jars. Process in hot water bath 20 minutes.
Cream margarine, oil and granulated sugar. Add confectioners sugar and eggs. Add all other ingredients. Shape into small balls and bake at 350° for 10 to 12 minutes. Makes 150 cookies. May add chocolate chips, coconut or fruit.
Preheat oven to 350°. In a 15 x 10 x 2-inch baking pan, melt margarine in oven. Remove from oven and stir in seasoned salt and Worcestershire. Add cereal and nuts gradually, mixing ingredients until all pieces are evenly coated. Bake 20 to 25 minutes, stirring every 10 minutes. Spread on absorbent paper towels to cool. Store in airtight container.
Beat together oil, eggs and vanilla. Add sugar. Sift together flour, salt and soda. Add flour and apples alternately to mixture. Stir in pecans and raisins. Bake in tube pan at 325° for 1 hour and 20 minutes.
Put all ingredients in blender with 1 cup ice cubes and whirl until thoroughly blended. Makes 4 cups, about 30 calories per cup.
Break up defrosted hash brown patties. (You can also use "Simply Potatoes" shredded hash browns found in dairy case.) Combine with all ingredients, except corn flakes. Mix thoroughly. Pour into greased 9 x 13-inch casserole dish. Top with crushed corn flakes. Bake at 350° for 45 minutes.
Saute onions and celery in margarine. Combine all ingredients and heat thoroughly on top of stove, then pour into casserole dish. Add salt and pepper to taste. Cover casserole with Pepperidge Farm dry stuffing mix. Put a little butter in dots on top of dry crumbs. Bake in 350° oven until well browned.
Mix flour, sugar, baking powder and cinnamon together in a mixer. Mix together until blended. Add margarine, egg and egg yolk. Mix together until right consistency. Spread in a greased jelly roll pan. Sprinkle chocolate chips over all. Add 1/3 cup sugar and cinnamon. Sprinkle over chocolate chips. Bake at 350° for 20 to 25 minutes.
Fry bacon crisp, drain and chop. Slice squash and chop onions. Mix eggs and corn. Mix all ingredients. Place in covered dish. Bake 30 to 40 minutes at 375°.
Mix egg, milk and melted margarine. Combine flour, sugar, baking powder, baking soda and salt. Add liquid mixture to dry ingredients with a beater until all ingredients are moistened (batter may be lumpy). Pour onto a lightly oiled griddle, using 1/4 cup for each pancake. Cook until pancakes are puffed and bubbly. Turn and cook until nicely browned on both sides. One pancake contains 90 calories.
Brown sausage; drain well. Spread crescent rolls in bottom of casserole dish. Add sausage and cheese. Whip eggs, milk, salt and pepper and pour over top. Bake at 400° for 20 minutes. Let stand for 5 minutes before serving.
Put butter, sugar, water, and cinnamon in sauce pan for about 3 minutes until sugar/butter melts. Add cranberries and set aside while mixing cake batter.
In one bowl, break angel food cake into chunks. In another bowl, slice strawberries and stir in glaze. In a third bowl, mix Cool Whip, sugar and sour cream.
Put your chicken on stove and cook until done. Salt and pepper. While chicken is cooking, mix your flour and water and roll into a ball. Roll out a little bit of the ball at a time on a floured surface. Roll real thin and cut 2 inches wide and 4 inches long. When chicken is done, pick it from the bone and put it into the broth you cooked your chicken in. Add all the ingredients except flour mixture. Bring back to a boil and add dumplings one at a time. Take a fork and push down on the dumplings to make room to add more. Let cook until done, about 15 minutes.
Mix together and add just enough water or milk to drop from spoon. Drop by spoonfuls into boiling soup. Cover and steam 15 minutes without removing cover.
Mix well and cook enough to pour in a pie shell (like pudding). Bake at 350° for pie shell until brown. Pour in cool pie shell.
Melt butter. Mix sugar, flour and milk. Beat until smooth and pour into melted butter. Add strawberries and juice or cherries or peaches. Bake at 400° until done (1/2 hour?). You may top with whipped topping or eat as is.
Cook cut up chicken until tender. Brown 6 to 8 tablespoons flour in dry skillet. With spoon, keep flour moved so it does not burn. Add water to flour to make soft paste. Add to cooked chicken; cook until broth thickens.
In large saucepan, combine brown sugar, gelatin, salt, spices, pumpkin, milk and slightly beaten egg yolks. Cook over medium heat until thick, stirring often. Set aside to cool. Beat egg whites with sugar until stiff peaks form. Fold into pumpkin mixture. Pour into pie shell and refrigerate. Serve with whipped topping.
Pour into 9 x 12 dish in layers in order given. When you add the butter, put it on top in small pieces or melt and drizzle on cake mix. Bake at 350° for 30 to 40 minutes.
Combine and blend above ingredients. Chill until ready to serve. Serve with veggies or on salads as a dressing.