HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook over medium heat until it comes to a full boil, stirring constantly until rhubarb is soft. Cool. Add crushed pineapple. Serve plain or with whipped cream.
Place squash, cut side down, in a greased shallow baking pan. Bake at 350° for 40 minutes or until squash is easily pierced. Meanwhile, saut sausage, which has been removed from the casing, until brown and crumbly. Add onion and garlic and saut until onions are soft. Stir in bread, parsley and eggs. Remove from heat. Turn squash, cut side up, and scoop out seeds. With a fork, mash squash in the skin. Spoon sausage mixture over squash. Replace in oven and bake another 15 minutes or until top is golden brown.
Beat cream cheese and sugar until blended; beat in eggs until well blended. Add cocoa and vanilla, blending until smooth. Pour into prepared graham cracker crust. Bake at 350° for 30 to 35 minutes or until set in center. Cool completely. Cover top with Cool Whip.
Melt marshmallows in hot cup of jello. Add 1 cup of cold water. Let partly congeal, then stir in all the other ingredients. Refrigerate until time to serve. Use your favorite topping.
Clean shrimp and boil 5 minutes. saving stock. Using an iron skillet, make a roux by heating oil and flour, stirring constantly until well browned. Add onion and brown slightly. Add shrimp and pepper. Stir until shrimp are covered with roux. Add paste and green peppers. Stir 15 minutes. Pour in 1 cup of hot shrimp stock and cook 15 minutes. Cook 1 hour slowly. Serve over rice.
Cook macaroni according to directions. Drain. Cook ground beef and onion in a large skillet, stirring to crumble meat. Drain. Add macaroni, tomato sauce and next 2 ingredients, stir. Cook over medium heat 5 to 10 minutes, stirring. Stir in cheese.
Combine cheeses. Add remaining ingredients. Roll into one large ball or roll. Chill until firm. Slice.
Beat eggs. Put soda into milk. Combine flour, salt and sugar together. Pour egg mixture in slowly. Add melted butter. Blend well.
Combine butter, granulated and brown sugar in a large bowl. Cream with mixer for 1 minute. Add egg, peanut butter and vanilla. Beat 1 minute longer.
Butter 3 plates. Mix sugar, cream, salt and vanilla. Cook on high; bring to boil. Reduce heat. Add butter and boil for 10 minutes or until mixture thickens. Add peanut butter. Stir until melted. Then pour into plates. Let cool and cut into 3-inch squares.
Beat the cream cheese and margarine until fluffy; add sugar, 1/2 at once then the other 1/2. Ice cake when completely cool and add chopped nuts to side and top.
Mix together and store in fridge. Mix with salad greens, croutons, fresh shrimp and can of artichoke hearts.
Let rise then roll out. Place salami, pepperoni and onion and pepper and cheese in layers. Roll up as a jelly roll. Pinch ends so filling does not fall out. Bake at 375° for 35 to 45 minutes. Brush with butter to stay soft.
Mix fruit and 1 cup sugar together; let sit. Melt butter in pan. Combine remaining ingredients together and pour batter over melted butter. Pour fruit over batter. Crust will come to the top. Bake at 350° for 1 hour.
Trim excess fat from meat. Cut into 2 x 1/2-inch strips. Combine 1/4 cup flour, salt and paprika. Coat meat with flour mixture. In skillet, brown beef strips in cooking oil. Remove meat and set aside. Cook onion, garlic and mushrooms in skillet drippings until onion is tender but not brown. Blend in the 2 tablespoons flour. Add beef consomme, wine and Worcestershire sauce. Cook and stir over medium-high heat. Heat until bubbly. To remaining sauce in skillet, blend in sour cream and parsley. Return browned beef strips to skillet. Heat through. Do not boil. Serve over hot cooked noodles. Serves 4.
Mix sugar, salt and egg yolks. Add milk. Lastly, add beaten egg whites. Cook until thickened. Remove from heat. Add vanilla. Put in ice cream maker.
Heat soup and add cheese to melt. In casserole dish, layer asparagus, then eggs, then soup mixture. Can make as many or as few layers as desired. Cover top of casserole with bread crumbs. Bake uncovered at 350° for 30 minutes or until bubbles.
Mix shortening and sugar. Add eggs and beat. Add milk and sour cream. Add approximately 8 cups flour and remaining ingredients. Bake at 325° for 5 to 8 minutes. Can be doubled.
Combine tomatoes, jicama and onions. In small jar, combine balance of ingredients except lettuce. Cover and shake. Pour over vegetables; toss. Cover and refrigerate for several hours, spooning dressing over salad occasionally.
Juice of pineapple and enough water to make 1 pint of liquid. Let the jello and liquid slightly mold before adding the grated carrots and crushed pineapple. Mix all together and mold in a large mold or individual molds. Serve on lettuce.
Slice cheese and chop onion and green pepper while cooking macaroni as directed on package. Drain well in a colander. In a 2 1/2-quart baking dish, layer 1/3 of each, starting with macaroni, onion, green pepper, salt, pepper, small dots of butter and then cheese. Repeat. Pour milk over top layer of cheese. Bake at 400° for about 40 to 45 minutes. Top layer of cheese will be brown and crusty.
Heat milk and butter to boiling point in a saucepan. Beat whole eggs lightly in a bowl. Add sugar and vanilla to egg mixture. Stir in milk. Bake at 475° for 10 minutes. Reduce heat to 350° and cook until pie is firm. If pie browns too fast, cover the entire pie with foil until pie is done.
Combine cream cheese, mayonnaise and sugar. Blend well. Stir in cranberry sauce, pineapple and pecans. Fold in whipped topping. Place in oblong dish. Freeze until ready to serve. Remove from freezer 10 to 15 minutes before serving. Cut into squares to serve.
Combine 4 tablespoons butter, salt, paprika and flour. In small saucepan over low heat, blend until smooth. Add milk gradually. Stir until smooth and add soup and cheese, stirring until cheese is melted. Saute celery and onion in 1 tablespoon butter. Add to soup mixture along with pimiento and eggs. Alternate layers of asparagus and sauce in lightly greased casserole and top with crumbs. Bake at 350° for 30 minutes or until bubbly. Serves 8 to 10.
Pour dressing over tomatoes, mushrooms, zucchini, olives, red pepper, carrot and onion. Refrigerate for 2 hours. Toss vegetable mixture with greens. Top with turkey and cheese. Serve with additional dressing, if desired. Makes 4 to 6 servings. Great way to use leftover holiday turkey!
Cream together the margarine, Crisco and sugar. Add eggs, one at a time, beating well after each. Cream until light and fluffy. Sift dry ingredients together; add alternately with the Orange Crush. Add flavoring. Pour into a tube pan. Bake at 325° for 1 hour and 10 minutes.
In a large skillet, cook sausage over medium heat until no longer pink; drain well.
Beat together the first 6 ingredients. Add the remaining ingredients to mixture; blend well. Pour into a greased and floured 9 x 13 x 2-inch pan. Bake at 350° for 55 minutes.
Mix salt and cabbage; let stand 3 hours. Squeeze liquid from all vegetables. Mix vinegar, sugar, hot peppers and celery together. Add to vegetables; stir until mixed well. Put into jars. Refrigerate or freeze. Will keep in refrigerator for 6 months. Jars do not have to be sealed. Good immediately, but better in a few days. Makes 3 quarts.
Place a slice of beef on the underside of the chicken breasts. Reserve extra slices for future use. Wrap bacon around both, making a roll. Place in a greased baking dish. Combine soup, sour cream and sherry; spoon over chicken. Cover; bake at 325° for 1 1/2 hours. Uncover; bake another 30 minutes, or until brown. May be made ahead and refrigerated until time to bake. Serve with steamed rice.
Combine softened cream cheese, horseradish, Worcestershire sauce and crab meat. Shape into ball. Cover with seafood cocktail sauce. (Start with just enough cocktail sauce to cover ball; add more later, if desired.) Serve with crackers.
Heat water and bouillon cube to boiling. Add broccoli and carrot and cook according to directions on broccoli box. Remove from heat. Don't drain. In pan that you are going to make soup in, make white sauce by melting margarine and slowly stirring in flour. Continue stirring while slowly adding milk. Continue stirring until lumps are gone. Stir soup in bowl until smooth. Add to milk. Stir. Add cheese, onion, Worcestershire, salt and pepper. Cook on medium-low. Stir often until cheese is melted. Add broccoli and carrot mixture to this. Cook over low heat until thickens. Be careful or it will stick to pan. Serve with crackers or cornbread.
Heat muffins and ham separately in foil. Set the oven to 350° for 7 minutes.
Combine together in a crock-pot. Heat at low temperature for 2 to 4 hours. Serve with tortilla chips.
Place juices in large coffee maker. Place all other ingredients in basket and perk. When cycle is completed, remove basket to prevent it from becoming too strong.
Clean potatoes. Cut lengthwise into 8 wedges. Place into a bowl of ice water for 30 minutes. Drain and pat dry with paper towels. Toss potatoes with oil. Place on oiled baking sheet, skin side down. Sprinkle oregano and pepper over potatoes.
Dissolve yeast in warm water. Cut shortening into dry ingredients. Add yeast and buttermilk. Cut like biscuits, slash and fold over. Bake at 475° for 15 to 20 minutes.
Combine garlic, basil, parsley and pine nuts in food processor. Continue to process and add oil in slow, steady stream. Stop machine. Add cheese, salt and pepper. Process for a few seconds to combine. Serve promptly over favorite pasta.
Mix water, oil, honey, salt and yeast in large bowl. (I use Dutch oven.) Stir gently. Add 10 cups flour and squish together thoroughly. Turn dough onto floured kneading board and knead in last 2 cups flour. Knead for at least 20 minutes, until smooth and elastic.
Dissolve soda	in boiling water. Mix dry ingredients (except sugar). Cream shortening and sugar. Add molasses and egg. Add dry ingredients.	Pour in water and mix.	Grease and flour an 8 x 8-inch pan. Bake at 350° for 40 minutes.
Mix all ingredients in 1 1/2-quart casserole. Add enough bacon grease to flavor. Microwave 5 to 10 minutes or until cheese thoroughly melts. Or bake at 350° for 30 minutes. Mix before serving.
Cut peppers in half lengthwise. Remove and discard pulp and seeds; rinse carefully. In a large mixing bowl, combine remaining ingredients, except for breading mixture. Stuff peppers with crab mixture; press remaining stuffing around pepper. Set aside to prepare breading mixture.
Mix all together and put in 9 x 13-inch pan. Bake at 350° until cake is done; let cool. Frost with frosting.
Cut onions into slices 1/4-inch thick. Mix batter together and dip onion slices into it. Fry in deep fat until browned.
Mix all ingredients together; roll into balls. Put balls on pan covered with wax paper. Refrigerate for 1 hour.
Preheat oven to 350°. Combine all ingredients except blackberries in bowl. Beat for 3 minutes at medium speed. Fold in blackberries carefully. Pour into well-greased and lightly floured 13 x 9-inch pan. Bake for 40 to 50 minutes. Serve warm. Top with ice cream or milk. Makes 12 to 15 servings.
Mix all of above. Grease pan; put in berries and batter on top. Bake at 350° for 30 minutes.
Drain pineapple and soften the cheese. Combine all of the ingredients, but use only 1 cup of the nuts. Chill until firm enough to shape into 1 or 2 balls. Roll balls in the remaining cup of nuts. Best made a day ahead of serving.
Bake cake as directed in a 13 x 9-inch pan. As soon as cake comes out of oven, pour large can crushed pineapple with juice. Spread over cake and cool. In large bowl, mix pudding and milk. Beat until thick. Fold in about 8 ounces Cool Whip. Pour over cake. Put in refrigerator. Keeps well.
Melt margarine and mix with dressing. Boil and debone chicken. Layer chicken and dressing. Pour soup over top. Top with dressing and pour broth over everything. Bake 45 minutes at 325°.
Mix in order given, diluting frozen orange juice concentrate with the amount of water called for on can. Add sherbet and ginger ale just before serving. Yields 40 servings.
Combine flour, salt and sugar. Cut in butter with a knife or pastry blender until mixture resembles coarse meal. Gradually add egg yolks and ice water until a firm ball is formed. Do not overwork dough. Seal the dough in plastic wrap and chill for at least 30 minutes before rolling out. When chilled, roll out to about 1/8 inch thickness on a lightly floured surface 2 inches larger than pan into which it will be fitted. When fitted into pan, trim edges and finish as directed. Makes enough for 1 double-crust pie. (We froze the second crust.)
Mix sugar and cinnamon. Mix with apples and raisins. Pour in crust.
Grease a 13 x 9-inch pan. Spread out 1 can of crescent rolls in bottom of pan. Combine cream cheese, sugar, egg yolk and vanilla. Spread mixture over crust and cover with second package of rolls. Beat egg white with a fork until frothy. Brush on top of rolls. Lightly combine the margarine, sugar and cinnamon to crumbly consistency. Crumble over top of crust and bake for 30 minutes at 350°. Makes 24 servings.
Mix all together and keep in refrigerator (will keep for 5 to 6 weeks).
Beat eggs well. Add sugar, salt and spices; mix together. Add small can of milk. Combine with mashed potatoes and mix thoroughly. Turn into pie shell. Bake in oven preheated to 350° for 1 1/2 hours or until firm.
Saute onions and garlic in olive oil until tender; add peas and liquid. Simmer until pasta is cooked. Cook pasta as directed on package; drain. Add pea mixture. Serve with grated Italian cheese.
Combine flour, sugar, baking powder, soda and salt; cut in shortening. Dissolve yeast in warm water; stir into buttermilk. Add buttermilk mixture to dry ingredients and stir until moistened. Cover and chill. When ready to use, roll out dough on lightly floured surface to 1/2 to 3/4-inch thickness. Cut out biscuits with 2-inch cutter and place on lightly greased cookie sheet. Bake at 400° for 12 minutes. Dough will keep several weeks in the refrigerator. Yield: 4 to 5 dozen (2-inch) biscuits.
Mix vinegar, sugar and oil together. Pour over cut-up cabbage, green peppers, and carrots.
Stud ham with whole cloves over the entire surface. Pat brown sugar thickly over entire surface. Wrap tightly in aluminum foil and bake at 450° for 30 minutes.
Mix flour, salt and cornstarch in bowl. Add warm water gradually until mixture forms a shape. Knead. Make beads; pierce with toothpicks and allow to dry. Paint and string. Seal, if desired.
Mix all ingredients in blender until foamy. Refrigerate until firm. Makes 2 cups.
Warm oil; add other ingredients (not oyster crackers). Stir. Pour over oyster crackers and mix.
In a large mixer bowl, beat cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla. Pour into pastry shell. Chill 3 hours. Top with strawberries and glaze. Refrigerate leftovers.
In large saucepan, cook pasta. Drain; return to pan and toss with butter. Set aside. In skillet, simmer mushrooms, zucchini, garlic, savory and salt until zucchini is tender-crisp. Add tomato and cook just until heated. Pour over pasta. Add onion and toss. Serve with cheese.
Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time; mix well after each addition. Mix milk and cherry juice. Add flour alternately with the liquid, beginning and ending with the flour. Add vanilla. Stir in half the cherries. Reserve the rest to garnish the top or use in frosting. Bake at 350° in tube pan for 1 1/2 hours.
Cream oil, sugar and eggs well. Add carrots and pineapple; mix well. Sift flour, soda, cinnamon and salt together. Add to creamed mixture. Add nuts and vanilla last and beat well. Bake in 3 (8-inch) cake pans at 350° for 45 minutes or in small loaf pans for 1 1/4 hours.
Mix all together and pour into casserole dish. Bake at 350° for 1 1/2 hours, stirring 3 times during cooking.
Using large bowl, mix together cole slaw, onion, sunflower seeds and almonds. Crush noodles before opening, then add to cole slaw mixture. Mix chicken packet (from noodles) with vinegar, oil and sugar. Add to cole slaw mixture; mix well.
Cook tortellini according to directions, drain. In a skillet melt butter, cook mushrooms over medium heat stirring occasionally. When mushrooms are tender stir in tortellini and peas, continue cooking 3-5 minutes. Stir in 1 cup of cheese and salt and pepper to taste. Sprinkle with remaining cheese.
Mix "wet" ingredients. Add in "dry" ingredients. Pour into greased and floured baking loaf pans. Bake at 350° for 15 minutes, then at 325° for 1 hour plus, until done. Test for doneness with knife. Freezes well when cool.
Mix and pat into 9 x 13-inch pan. Bake at 350° for 20 minutes.
Preheat oven to 350°. Lightly grease a 9 x 9-inch baking dish.
Grease glass dish with butter or nonstick spray. Dry chicken thoroughly. Roll in sour cream. Dip in herb stuffing; coat well. Place in dish. Pour wine over chicken. Bake slowly at 325° for 40 to 50 minutes.
Preheat oven to 375°. Lightly grease two 12-inch pizza pans. Cream the butter, sugar, cream cheese and vanilla in a large bowl. Add eggs; beat until light. Combine soda and salt in a small bowl. Add to creamed mixture; blend well. Stir in chocolate chips and nuts. Divide dough in half. Press each half evenly into pizza pans. Bake 20 to 25 minutes or until lightly browned around edges. Cool completely in pans on wire racks. Soften 1/2 gallon of ice cream; place evenly between the 2 cookies. Freeze!
Pour olive oil in bottom of roasting pan. Arrange chops and potatoes in pan. Add seasonings. Add 5 or 6 hot cherry peppers (or less depending on taste) and a little of the cherry pepper oil. Cover with aluminum foil. Bake in oven at 350° for 45 minutes. Remove foil and cook for 15 minutes.
Cook and dice chicken. Make sure you have 10 cups of broth. (When I use chicken breasts or filets instead of a whole chicken, I put chicken bouillon cubes in broth to make it a bit richer.) In a skillet, saute onions in oil until tender. Add chilies, tomatoes, juice and seasonings. Mix thoroughly and cook about 10 minutes. Add to chicken broth. Add chicken and continue to simmer 1 hour. Add cooked rice about 30 minutes before done. Taste for salt. Garnish with grated cheese.
Brown ground beef and onion in skillet until no pink remains; drain. Add all ingredients except cheese and tortillas. Simmer 10 to 15 minutes (I have made this with only one pound of ground beef and simmered it 15 minutes to cook off of the liquid; it was fine). Line a lightly greased 13 x 9 pan with half the tortillas. Spoon half of the beef mixture on top of them, then sprinkle with half of the cheese. Layer the remaining tortillas over the cheese and spoon on the remaining beef mixture. Bake at 375° for 10 to 15 minutes. Sprinkle with remaining cheese and bake another 5 minutes or until cheese melts.
Brown hamburger meat and onion. Add next 9 ingredients. Simmer 10 to 15 minutes. Add spaghetti. Cook until spaghetti is done, about 10 to 15 minutes. Stir often so spaghetti won't stick.
Bring to a boil vinegar, beet juice, sugar, salt and beets. Serve warm or let cool. Add chopped onions for a salad.
In saucepan, cook leeks and onion in butter until tender, but not brown. Add potatoes, broth and 1 tablespoon salt. Cook for 35 to 40 minutes. Rub through a fine sieve. Return to heat; add milk and light cream. Season to taste. Bring to a boil; cool. Rub through very fine sieve. Stir in whipping cream. Chill thoroughly before serving. Garnish with chives. Makes 8 servings.
Grease and flour 2 loaf pans. Preheat oven to 350° . Cut dates finely; put in bowl and sprinkle baking soda over them. Pour boiling water over this. Let stand while mixing remainder of ingredients.
In small saucepan combine butter, milk and cocoa. Place over medium heat stirring constantly until mixture boils. Remove from heat, add to powdered sugar and vanilla. Beat until smooth. Makes 1 1/2 cups, enough to frost a 9 x 13-inch cake.
Combine all ingredients and cook in 2 1/2-quart covered casserole for 1 1/2 hours at 350°. Drain excess grease and let cool for 5 or 10 minutes.
In a Dutch oven, add peas, water, ham hock, onion and carrot. Bring to a boil and simmer for about 1 hour. Remove onion and carrot (leave carrot if you wish). Remove ham hock and let cool. Add bouillon cubes and chopped meat from ham hock. Simmer until peas are real tender and mushy. Time will vary. Serve with corn bread and a little hot sauce.
Cook all ingredients together until done, except Jell-O. Add Jell-O after it's done.
In a blender container, combine the fresh strawberries, Sauterne, frozen limeade concentrate and ice cubes. Blend until the mixture is smooth. Add sugar if a sweeter flavor is desired. Serve immediately in stemmed glasses. Makes about 2 1/2 cups of slush, equaling 5 (4 ounce) servings.
Cream the butter and sugar until fluffy. Add eggs one at a time. Mix until smooth. Add flour, flavorings and milk alternately until all are well mixed together. Bake in a cold oven at 350° to 375° for 1 1/2 to 2 hours. Insert a knife; when it comes out clean, cake is ready.
Mix together milk, powdered sugar, sour cream and Cool Whip. Break angel food cake into pieces and fold into mixture. Top with strawberries. Keep refrigerated.
Saute onions, peppers and chili powder; add tomato sauce. Fry chicken dipped in flour. Put chicken in sauce; simmer, covered, for 45 minutes. Remove chicken. Cook shell noodles by package directions. Drain. Pour sauce over noodles.
Core and seed the bell peppers. Cut into large pieces. Seed all but 3 to 4 jalapenos. Pour vinegar into blender. Add peppers and jalapenos. Blend until liquified. Pour into a large pot (3 to 5-quart). Add sugar and boil briskly for 15 minutes, stirring often. Remove from heat. Add the Certo and food coloring. Return to heat and boil for 1 minute. Pour into hot canning jars. Allow to cool and refrigerate.
Put water and salt in 3-quart saucepan and bring to a boil. Add macaroni. Cover and cook 5 minutes. Add vegetables and bring water to boil. Reduce heat to low, cover and cook for 5 minutes. Drain macaroni and vegetables.
Melt margarine in bottom of a 9 x 13-inch pan. Mix the flour, sugar, baking powder and milk. Pour over melted margarine. Put fruit on top. Bake at 350° for about 35 to 40 minutes. Batter will rise during baking and cover the fruit (I like cherries or peaches best.)
Beat egg yolks. Add sugar, flour, margarine, lemon juice and lemon extract. Mix well. Beat egg whites separately until stiff, fold into other ingredients. Pour into a baked pie shell and bake at 400° for 10 to 12 minutes.
Preheat oven to 350°. Beat sugar and margarine. Add peanut butter, vanilla and eggs until well blended.
Combine all, except oil and honey, in a large bowl. Mix oil and honey and pour over oat mix. I add vanilla to oil and honey. Dried, diced fruit of any kind may be added, also sunflower seeds. Mix well.
Heat oven to 350°. Combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt in medium mixing bowl. Blend in milk, melted butter and vanilla; beat until smooth. Pour into 9-inch square pan.
Combine first 5 ingredients. Combine mayonnaise, curry powder, soy sauce and lemon juice; toss with chicken and chill several hours. Spoon onto bed of lettuce or individual plates. Sprinkle with pineapple and rest of almonds.
Blend cream cheese, mayonnaise and sugar. Add pineapple, cranberry sauce, nuts, powdered sugar and vanilla. Fold in Cool Whip. Freeze 6 hours in loaf pan. Slice to serve.
Spread rolls on a cookie sheet. Bake at 350° for 10 to 12 minutes. Cool. Mix the cream cheese, mayonnaise, Hidden Valley Ranch mix and onion powder together; spread cheese mixture on cooled crust. Layer grated vegetables on top of cheese mixture. Serve.
In a medium bowl, place all ingredients except orzo and toss to combine. Add orzo; stir to combine.
Beat eggs. Add sugar, mustard and vinegar. Cook over boiling water or in a heavy aluminum pan until thick. Add butter.