HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place rhubarb in a large saucepan. Cut each orange slice into 8 pie-shaped wedges, and each lemon slice into 14 pie-shaped wedges. Add to the rhubarb along with sugar, and mix well. Bring to a boil over high heat, then lower heat and simmer, uncovered, for 40 minutes. Add remaining ingredients and cook 5 minutes longer. Label into sterilized jars and process in a water-bath canner at a simmering temperature of 180° to 185° for 10 to 15 minutes. This conserve also freezes very well. Serve on crackers, toast or bagels, with or without cream cheese.
Mix everything together and bake at 350° for 20 to 30 minutes or until done. Makes sheet cake or layer cake. Add any frosting or hot fudge.
Combine onion, bell pepper, beef and pepperoni in a large skillet. Cook over medium heat until beef browns, stirring to crumble. Remove from heat and drain. Return beef mixture to skillet. Add sauce and bring to a boil; cover. Reduce heat and simmer for 20 minutes. Cook spaghetti according to directions; drain. Arrange in pan and spoon meat sauce on top. Sprinkle cheese over sauce. Bake at 400° for 3 to 5 minutes. Remove and top with Parmesan cheese. Serve immediately.
Brown hamburger and remove from pan. In same pan, fry macaroni and onion until golden brown. Add hamburger and rest of ingredients. Cook on low heat until done, about 40 minutes.
Combine first 3 ingredients in a saucepan and cook slowly over moderate heat, stirring often. Cook until mixture thickens. Remove from heat and add rest of the ingredients. Boil about 1 minute or until thickened. Pour into baked pie shell.
Saute margarine and onions until tender (limp). Layer onions, cheese and crackers. Make at least 2 layers of all ingredients. Bake at 350° for about 30 minutes.
Thoroughly cream shortening; gradually add and continue to cream sugar with shortening. Add eggs and vanilla; beat well. Sift flour, soda and salt together. Add alternately with buttermilk. Bake in two greased and floured 9 x 5 x 3-inch loaf pans at 350° for approximately one hour.
Combine all ingredients except chili powder, cinnamon and bay leaf. Form into shape of an apple. Sprinkle generously with chili powder. Make stem with stick of cinnamon and add bay leaf. Chill. Slice and serve with assorted crackers. Or, shape into rolls about 1 1/2-inches in diameter before rolling in chili powder. Chill.
Line cookie sheet with sheet of greased foil. Break apart graham crackers into single pieces. Place side-by-side on cookie sheet. Melt oleo; add brown sugar. As mixture begins to boil, add nuts. Pour over graham crackers. Bake for 8 minutes at 375°. Let cool, then break apart.
Cook sausage until brown; drain fat. Separate rolls and press into 12-inch pizza pan (points to center). Spoon sausage, potatoes and cheese on top. In bowl, beat eggs, milk, salt and pepper. Pour into crust. Sprinkle Parmesan cheese on top. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Shake together oil, onion soup mix and cubed potatoes in Ziploc bag or bowl with lid until potatoes are covered evenly. Place in shallow baking dish and bake at 350° for 30 minutes.
Preheat oven to 375°. Brown beef in butter. Add onion and celery. Add cooked noodles, drained. Add cream soups and pour into casserole. Sprinkle slivered almonds and paprika on top. Bake at 375° for 25 minutes.
Preheat oven to 400°. Rub a small gratin dish with garlic clove, then butter it well. Parboil the turnips for 2 to 3 minutes and drain. Arrange 1/3 of the turnip slices in a layer in the dish. Sprinkle them with salt and pepper and half the herbs. Mix the 2 cheeses and sprinkle the turnips with 1/3 of the mixture. Repeat layers, finishing with the cheese on top. Pour cream over the dish. Sprinkle with bread crumbs and dot with butter. Bake for 45 minutes.
Cover carrots with salted boiling water in a skillet. Cover and simmer for 5 to 7 minutes. Drain carrots and return them to the skillet. Add butter, sugar and vermouth. Cook uncovered for 5 minutes or until wine has evaporated and carrots are glazed and shiny. Garnish with parsley. Serve hot. Serves 4.
Mix sugar, flour and salt. Add eggs and milk and beat. Stir in chopped rhubarb. Pour into unbaked pie shell. Bake at 350° for about 60 minutes or more. Inserted knife should come out clean.
Place broccoli in baking dish and cover with chicken (torn apart in bite size pieces). Mix soup, mayonnaise, lemon juice and curry powder. Pour sauce over chicken. Top with cheese and cracker crumbs. (Ritz crackers are good.) Dot with butter. Bake at 350° for 30 to 45 minutes.
Cut or tear spinach coarsely into salad bowl. Cook diced bacon in a skillet over moderately high heat until crisp. Reduce heat to moderate; add sugar, onions, salt, vinegar, mustard and paprika. Bring to the boiling point and remove from heat. Just before serving, pour the hot dressing over the spinach and toss lightly until leaves are coated. Makes 4 servings.
Stir first 4 ingredients together. Add remaining ingredients. Drop by tablespoon on an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until not gooey in the middle.
Combine dates, shortening, sugar and egg. Cook in double boiler for 15 minutes and then pour over Rice Krispies and nuts. Form into balls and roll in coconut. Place on waxed paper to set.
Combine meats, crumbs, pepper, eggs and milk. Mix thoroughly. Form in loaf in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in moderate oven (350°) for 1 hour. Serve with horseradish sauce. Makes 6 to 8 servings.
Preheat oven to 400 degrees. Combine sweet potatoes, margarine, sugar, vanilla, eggs and nutmeg. Mix well. Pour into unbaked deep dish pie crust. Bake for 10 minutes at 400 degrees. Reduce temperature to 350 degrees. Continue baking for an additional 35 minutes or until a thin knife blade comes out clean when inserted into center of the custard. Cool completely before slicing.
Make meat sauce. Stir in drained spaghetti. Place 1/2 spaghetti-meat sauce in 13 x 9 x 2-inch baking dish. Sprinkle with Mozzarella cheese. Bake casserole at 375° for 30 minutes. Makes 12 servings.
Heat until warm the soups, broth and salsa. Grease a 13 x 9-inch pan. Layer chicken sauce, tortillas, onion and cheese layers, ending with cheese. Bake at 350° for 45 minutes, covered, except for the last 5 minutes.
Make a shallow cut down shrimp; wash out vein. Heat butter in medium saucepan over low heat. Stir in flour; cook, stirring constantly, until lightly browned, about 5 minutes. Stir in onions, green peppers, celery and garlic. Cook until crisp-tender, about 5 minutes. Stir in remaining ingredients, except rice. Heat to boiling; reduce heat and simmer, uncovered, until shrimp are pink. Serve over hot rice. Makes 4 servings.
Cream together sugar and 2 teaspoons oleo. Add milk, flour, baking powder and salt. Pour batter into baking dish on which 1 teaspoon oleo has been melted. Pour peaches or cherries. Bake at 375° until batter is done. Done is when a toothpick is stuck in and brought out clean.
Boil potatoes and 1/2 onion (chopped) until tender. Drain off water and add 1/2 stick oleo. Salt and pepper to taste. Add milk to make soup consistency and simmer 15 minutes.
Mix well the pumpkin pie mix and eggs. Add evaporated milk and blend. Spread this mixture in a 9 x 13 x 2-inch buttered pan. Sift the cake mix over the mixture. Dribble margarine on top. Bake at 350° for 45 minutes. Cool. Cut into squares. Can add dollop of Cool Whip but it is delicious served plain. Makes approximately 15 servings.
Mix first three ingredients. Add milk; mix again until smooth. Add Cool Whip; mix again. Pour into graham cracker crust. Freeze. Eat pie while frozen.
In a mixing bowl, dissolve yeast in broth. Add butter, sugar, salt, poultry seasoning, egg and 1 cup flour, beat until smooth, about 1 minute. Add 1 cup cheese and the remaining flour, stir for 1 minute. Cover and let rise in a warm place until doubled, about 30 minutes. Stir the batter about 25 strokes. Spread evenly into a greased 9x5x3-inch loaf pan. Cover and let rise until doubled, about 20 minutes. Sprinkle with remaining cheese and onion salt if desired. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from the pan and serve warm.
Saute onion in butter in a pot. Put potatoes in the pot and fill with water. Bring to a boil. Add corn and creamed corn and 2 cans full of milk or heavy cream (1 of each). Add salt and pepper and butter. Turn heat to medium and simmer until potatoes are soft. Enjoy!
Combine cheese and mayonnaise; blend until smooth. Fold in whipped cream, fruit and marshmallows. Pour into 1-quart container. Freeze until firm.
Saute onion, celery and carrots with a little butter. Add the broth; boil. Add the cauliflower; cook until tender. Add milk and heat. Thicken with a paste made with 2 tablespoons butter and 2 tablespoons flour.
In saucepan, cook the bacon until almost crisp. Add onion and cook until tender. Stir in flour, salt, savory, thyme and pepper. Drain clams, reserving liquid. Set clams aside. Blend in reserved clam liquid and 1 cup water to saucepan ingredients. Add potatoes. Bring to boiling and reduce heat. Cover and simmer 15 to 20 minutes, stirring occasionally. Stir in clams, milk and parsley. Heat through. Serves 6.
Mix all ingredients, but egg whites. Beat egg whites until stiff and fold into other mixture. Bake at 450° for 10 minutes, then reduce heat to 350°. Cook until knife comes out clean.
Mix all ingredients and drop by tablespoonfuls into 2 to 4 tablespoons melted butter or margarine. Cook 2 to 3 minutes on each side, until lightly browned.
Saute onions. Mix and dilute soup with water. Mix all. Simmer until potatoes are cooked. Season with salt and pepper.
Put rice in bottom of 9 x 13-inch pan. Mix rice with onion soup. Place chicken legs in pan. Mix cream of mushroom soup with milk and pour over chicken. Bake 1 to 1 1/2 hours at 350°.
Dissolve sugar in hot tea. Mix together with juices. Just before serving, add ginger ale and scatter mint leaves on top. Serve over ice.
Cream the margarine and sugar until fluffy. Beat in the egg. In another bowl, sift together the flour, powder, soda and spices. Stir into the creamed mixture alternately with the milk, just until mixed. Fold in the blueberries. Fill 12 muffin cups that have been lined with paper (or lightly greased); fill each 2/3 full. Bake at 375° until golden, about 20 minutes.
Mix in order listed. Bake 45 minutes at 350° in sheet pan or 2 layers.
Place warm water in a bowl. Add dry milk; mix well. Add sugar; mix until smooth. Let stand 5 minutes.
In roaster (to fit bird) put clean and seasoned turkey. (Rub with butter and seasonings.) Add onions, cleaned and cut into wedges. Pour broth over all. Cover. Bake at 350° for 1/2 hour. Reduce heat to 300° and cook 15 minutes per pound of meat, usually about 1 to 1 1/2 hours (no basting).
Chop all ingredients and combine vegetables and cheese. Just before serving, add Fritos and dressing and toss.
Saute onion until transparent. Add rice and hot broth. Bring to a boil on top of range. Cover and place in 325° oven for 20 minutes. Serve and listen to compliments. Makes 4 to 6 servings.
Brown sausage in large skillet using medium heat. Add onion, green pepper and celery. Continue cooking until vegetables are limp. Drain off excess fat. Add uncooked rice, cheese, both soups, mushrooms and pimientos. Mix well. Pour into a 3-quart casserole. Cover; bake in preheated oven at 350° for 1 3/4 hours.
Mix together the cake mix, eggs and oleo. Spread in 9 x 15-inch cake pan or jelly roll pan for thicker cake. Then mix together the cream cheese, eggs and powdered sugar. Spread over first layer. Bake at 350° for 35 minutes.
Brown hamburger in large skillet. Combine ingredients. Simmer for 10 minutes. Place in greased casserole dish. Bake for 1 hour at 325°.
Beat together. Fold in 1/4 bag mini chocolate chips. Pour into graham cracker crust or Oreo cookie crust. Put in freezer. Serve frozen.
Cook noodles per package directions. Cook frozen broccoli per package directions. Cook soup, mixing with 1 1/2 cans water or milk until smooth. Layer as follows in casserole dish: noodles, broccoli, soup and cover with cheese. Repeat, then cook 30 minutes at 350° in oven.
Cut bacon in 3 pieces and prunes in half. Roll and put a toothpick in each roll. Broil until bacon is crisp.
Heat oven to 400°. Grease 9-inch Pyrex plate. Combine butter flavor Crisco and sugar in large bowl. Beat at medium speed of electric mixer until creamy. Beat in egg. Combine flour, baking powder, salt and cinnamon. Add alternately with milk to creamed mixture. Fold in blueberries. Pat dough out to 1/2-inch thickness on lightly floured surface. Cut into nine 3-inch rounds. Place one in center of Pyrex plate. Arrange eight, tilted and overlapping, around center dough circle. Spread with honey. Sprinkle with orange and lemon peel. Bake at 400° for 20 to 24 minutes or until dough in center is thoroughly baked. Serve warm or at room temperature.
Chop all ingredients into small pieces. Mix together the vegetables. Pour the dressing over them and marinate overnight.
Whip until fluffy. Store at room temperature. Use on cake, corn bread pans, etc., to keep from sticking.
Brown chicken in 1/2 cup oil. In a pot, make a roux with oil and flour; cook until golden brown. Put chicken back in pot; simmer in roux after adding all seasonings and liquids. Cook over medium heat for about 2 1/2 hours. Add water, if needed, to retain volume. Serves 8.
Combine chicken, celery, eggs, soup, mayonnaise, pimentos, lemon juice, onion, salt and Accent. Place in a large greased rectangular baking dish. Top with potato chips. Next cheese, then almonds. Cover and refrigerate overnight. Bake in 350° oven for 45 minutes. Serves eight.
Heat butter in skillet; add anchovies, mushrooms and garlic. Saute and add wine and 1 tablespoon of lemon juice. Increase heat and cook 5 minutes. Season with pepper. Cool to almost room temperature and add cheese, salami, onion, capers and parsley. Add remaining lemon juice, olive oil and vinegar; toss well. Refrigerate overnight. Serve at room temperature as appetizer. Makes 2 cups.
Add strawberries to jello and pour into the crust, let it stand for 30 minutes. Make the pudding while jello is setting. Pour over jello layer, let it stand for another 30 minutes, until set. Spread "La Creme" on top and decorate with slivered almonds.
Dredge steaks in flour and season with salt and pepper. Pound into meat. Brown meat quickly in butter and set aside. Saute onions in pan until soft. Return meat to pan, covering it with onions and then tomatoes. Add herbs and wine. Cover and simmer slowly 1 1/2 to 2 hours, turning meat once or twice. If gravy becomes too thick, add a little more wine.
Mix all ingredients together. Place in baking dish or bean pot. Strip the top with bacon. Bake at 350° until the bacon is done and the beans are hot.
Combine sugar and butter. Cream until fluffy. Add eggs, one at a time. Beat well after each one. Alternate flour and milk, beating well. Add vanilla. Pour in greased tube pan. Bake at 300° for 1 hour and 40 minutes.
Place ingredients in a clean white cloth and tie. Set in bowl in water and steam for 3 hours or pressure cooker for 40 minutes. Serve with white sauce.
Break string beans in pieces to cook. In large cooking pan put clean washed green beans, water about 2 inches over beans with salt and oil or bacon fat. Cook to boiling for 10 minutes. Turn heat to medium-low for 1 hour.
Saute the onion in a tablespoon of butter. When partially cooked, add mushrooms and rice. Continue to saute. Add beef broth. Cover and simmer for 20 minutes. Makes 4 servings.
Brush chicken with dressing. Coat with combined ingredients. Place in baking dish. Bake at 350° for 1 hour and 25 minutes.
Mix dry ingredients together and set aside.	Combine water, vanilla, oil and vinegar. Add dry ingredients and beat until smooth. Bake at 350° for 25 to 30 minutes. Makes 2 (9-inch) round layers, a 9 x 13-inch sheet cake or 30 cupcakes.
Cook and drain spinach. Mix all ingredients together. Pour into 10 x 6-inch baking dish. Bake at 350° for 20 to 25 minutes or until knife inserted comes out clean. Cut in squares. Makes 6 servings.
Filet dove breast from breast bone. Quarter jalapeno peppers lengthwise and remove seeds; quarter onion and separate skins. Put one quarter jalapeno pepper, one piece of onion and a healthy dash of creole seasoning between two pieces of filet held together with 1/2 slice of bacon and a toothpick. Repeat this process for each dove. Place in flat dish. Mix salad dressing and Worcestershire sauce and pour over top; let marinate for 10 minutes or more. Cook over hot charcoal fire for 10 to 12 minutes, depending on temperature of the fire. You want the bacon to be crisp.
In a saucepan, melt butter, then add soup; mix. Add cream cheese and heat until melted. In a 13 x 9-inch baking dish, spread frozen hash browns. Pour hot cheese mixture on top and spread to cover potatoes. Bake 1 hour at 350°. Top with Cheddar cheese the last 15 minutes of baking.
Preparation Time: 40 minutes. Rising Time: About 2 hours. Oven Temperature: 400°. Baking Time: Loaf, 30 minutes; rolls, 20 minutes.
Cook chicken and break into large pieces. Cook broccoli slightly. Put all ingredients together and bake at 350° for 1 hour.
Wrap bacon around crackers. Place as many as will fit on a broiler pan. Cook at 300° to 325° for 45 minutes to an hour. Sprinkle Parmesan cheese over each cracker; drain. Great for company snacks.
Mix. Drop by teaspoon on ungreased cookie sheet. Bake for 10 minutes at 350°.
Cream butter, Crisco and sugar. Beat until smooth. Add egg yolks; beat well. Mix flour and soda; add to mixture. Add buttermilk; stir in vanilla. Add coconut and pecans and fold in egg whites. Pour in tube pan that has been greased and floured. Bake at 350° for 1 hour.
Preheat oven to 350°. Beat eggs and sugar. Beat in pumpkin, oil or applesauce and vanilla. Stir in flour, baking powder, baking soda and salt. Fold in walnuts.
Mix first 4 ingredients in a bowl, then mix next 3 ingredients in another bowl. Then add egg and vanilla and mix all together in one bowl. Roll into small balls and place on a greased cookie sheet, then cross press with a fork. Bake at 350° for 12 to 15 minutes. Yields 3 dozen.
Drain pineapple and apricots; reserve 1 cup juice from each. Dissolve orange Jell-O in boiling water. Add 1/2 cup each pineapple and apricot juice. When cool, add pineapple and apricots and marshmallows. Pour into 7 x 11-inch dish. Jell until firm.
Mix all ingredients together. Bake at 350° for 10 to 12 minutes. Makes about 8 to 10 biscuits.
Cream sugar, shortening and eggs. Add flour and baking powder. Mix. Add mincemeat with soda dissolved in it. Nuts may be added. Drop by teaspoons and bake at 350° for 8 to 10 minutes.
Slice cucumbers very thin. Mix slices and onions together. Cover with salt water. Let stand 3 hours. Wash in clear water 3 times. Drain well. Add sugar, vinegar, celery seed and mustard seed. Cook all in large container for 20 minutes. Place in hot jars and seal.
In large microwave-safe glass bowl, combine margarine and butterscotch chips. Microwave on High until melted, 2 to 2 1/2 minutes. Stir. Add marshmallows. Microwave on High until melted, about 2 minutes. Stir in Rice Krispies and peanuts. Press, by hand sprayed with Pam, into 8 x 12-inch glass dish. Cool and cut into squares.
Brown onion in Wesson oil. Add remaining ingredients and simmer for 30 minutes. Salt and pepper 8 chicken breasts and place in a 3-quart Pyrex dish. Pour sauce over chicken. Cover with tin foil. Bake at 275° for 2 hours.
Combine first three ingredients in a bowl; drizzle with melted margarine. Combine remaining ingredients; add to popcorn mixture. Toss well. Spread in a 15 x 10 x 1-inch jelly roll pan (cookie sheet with sides).
Saute carrot and onion in skillet for 3 minutes. Add zucchini and salt. Saute for 3 minutes or until zucchini is tender or crisp.
Cream shortening with sugar, add eggs. Make paste of cocoa and red color. Stir into creamed mixture. Sift flour and salt together then with mixer at medium speed, add alternately with buttermilk to creamed mixture. Blend well; add vanilla. Combine vinegar and soda and while still foaming add to batter. Do not beat, add gently. Bake at 350° for 30 to 35 minutes. Makes two 9-inch layers.
Saute garlic and onions in olive oil and butter on low heat until just colored. Add the clam juice (about 1/2 cup); simmer for 5 minutes. Stir in minced clams and parsley; bring to a boil.
Saute onions until transparent. Add ground beef and green pepper; cook until browned. Add all the remaining ingredients and mix together. Turn the mixture into a casserole dish and bake it for 1 1/2 hours at 350°.
Sift flour, measure and re-sift with sugar and salt. In a saucepan put margarine, water and cocoa. Bring to a boil and pour over the flour and sugar mixture. In another bowl, put eggs, soda, buttermilk and vanilla. Add to the other mixture and mix well. Bake in a greased and floured shallow cake pan (cookie sheet with at least one inch sides). Bake for 20 minutes at 350°. Start the icing the last 5 minutes the cake is baking.
Dissolve yeast in warm water. Mix flour and sugar in large mixing bowl. Add oil and buttermilk; mix thoroughly. Add dissolved yeast to this mixture and mix well. Refrigerate. Pinch off amount needed. Knead with dry flour. Bake in greased pan at 450°. Store rest in refrigerator. Will last about a week.
Brown hamburger. Drain. Stir in taco seasoning and 1/2 cup water. Add salsa and simmer 5 to 10 minutes. Butter a 9 x 9-inch pan, line with 1 to 1 1/2 tortillas and spread half of meat mixture, then 1/4 cup cheese on top of meat. Top with another tortilla. Spread refried beans and cover with 2/3 of sour cream. Sprinkle with green onions and olives. Cover with 1 more tortilla. Layer meat and cheese on top. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Serve with lettuce, tomato and remaining sour cream.
Cream the butter and	sugar well. Add eggs, one at a time, and beat well. Add flour and cream alternately, a small amount at a time. Bake 1 hour and 20 minutes at 325°.
Combine milk, shortening, sugar and salt. Cool to lukewarm. Add yeast and stir well. Add eggs, then flour. Mix to a smooth, soft dough. Knead lightly on a floured surface. Place dough in a greased bowl; cover with a wet cloth and let rise until at least doubled in bulk. Divide dough in thirds. Roll each third on lightly floured surface to a 10-inch circle. Brush with melted butter. Cut each circle into 8 to 12 wedge-shaped pieces. Roll each wedge, starting with the wide end and rolling to the point. Arrange on a greased baking sheet and brush with melted butter. Cover and let rise until light. Bake at 400° to 425° for 15 minutes or less. If desired, brush with a brown sugar and water glaze.
Mix together and press into 9 x 13-inch pan the cake mix, margarine and 2 eggs. Mix cream cheese, powdered sugar and 2 eggs. Pour over top of cake mixture. Bake at 325° for 40 minutes or until golden brown. Sprinkle with powdered sugar.
Brown beef, onion and pepper in a large, heavy pan. Drain off all fat. Add tomato sauce, tomatoes, water or juice, garlic powder, sugar, salt and pepper; stir well. Simmer for 30 minutes, stirring occasionally.
Combine vegetables; stir sugar to dissolve in vinegar. Pour vinegar mixture over vegetables. Cover and store in refrigerator. (If doubling the amount of the recipe, reduce the amount of celery seed.) It is ready to eat after being in the refrigerator overnight. It keeps about 2 weeks.
Cream butter and sugar. Add eggs and blend well. Add soda dissolved in hot water. In another large bowl mix raisins, flour, nuts, candied cherries, spices and salt. Add butter mixture to all this. Drop by teaspoon on baking sheet. It was so thick I had to form it into a small ball with my hand. Bake at 350° about 8 minutes or until brown. Will make about 8 dozen.
Make white sauce with butter, flour and milk. Add bouillon cube and mushrooms with juice. Skin chicken and drain. Spoon 1 tablespoon of sauce on 1 slice turkey ham, then add 1 slice of cheese, 1 chicken breast and roll. Hold with a toothpick. Make all six. Place in a greased dish, seam side down. Pour white sauce over and bake at 350° for 45 minutes. Makes 6 servings.