HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first three ingredients. Combine with rhubarb. Pour into prepared pie crust, sprinkle with nutmeg and dot with butter. Cover with top crust, making sure to cut slits. Bake at 425° for 15 minutes, lower temperature to 375° and bake for an additional 45 minutes or until rhubarb is tender.
Cook in a cast-iron Dutch oven for 1 1/2 hours on medium heat. Stir frequently. Best when served next day. Serve over cooked white or brown rice in bowls.
Brown ground round; drain. Add tomatoes, tomato sauce, tomato paste, garlic salt, chili powder and Ranch Style beans. Simmer about 2 hours. When meat sauce is done, then layer rest of ingredients in any order you want.
Bring to boil and cook, stirring constantly, until meat loses red color. Cover, reduce heat and simmer for 45 minutes or until very tender.
Mix the instant pudding separate. Mix the Dream Whip separate. Combine together with cream cheese. Mix well. Then pour over cookies and bananas.
Dissolve yeast in 1 cup of water. While yeast softens, sift flour, sugar and salt together in a large bowl. Stir in the dissolved yeast. Add just enough of the second cup of water to hold dough together. Mix until you have a soft rather sticky dough. Cover with a clean cloth. Set bowl in a warm spot in kitchen. Let rise until double in size.
Seal all into a Ziploc bag. Keep airtight for at least 2 days. Shake from time to time. When thoroughly marinated, store in glass jars.
Beat yolks. Add sugar, flour and milk; set aside. Melt and brown 1 cup sugar, then add egg yolks, sugar, flour and milk mixture. Stir until smooth and creamy. Add vanilla and butter. Pour into a baked pie shell. Cover with meringue and brown. Very good!
Grease baking dish with butter. Drain beans. Put in bottom of pan. Shred onion over top of beans.
Mix first 3 ingredients together. Sift next 4 ingredients together then combine with sugar mixture. In a small bowl mix 2 teaspoons sugar and 2 teaspoons cinnamon. Roll cookie dough into balls about the size of a small walnut, then roll in sugar mixture. Place 2 inches apart on cookie sheet and bake until brown but soft. Cookies will puff up at first but flatten out with crinkled top. Bake at 400° for 8 to 10 minutes.
Have cheeses at room temperature. Mix cheeses, onion salt, Worcestershire sauce and Accent, if using. Form into 2 balls. Roll in a mixture of chopped pecans, parsley flakes and paprika. Refrigerate. May be frozen.
Preheat oven to 350°. Grease muffin pan. Combine eggs and milk in a bowl. Add flour and salt and blend until smooth. Stir in butter. Fill each cup half full. Bake for 25 to 30 minutes.
Mix and press into pie pan. Bake in 350° oven until lightly browned, 15 to 20 minutes.
Bake and cool pie shell. Combine the peanut butter and powdered sugar with a fork until mixed and crumbly in texture. Spread most of mixture on pie shell. Save rest for topping on meringue. Combine sugar, milk, butter, cornstarch, salt, egg yolks and vanilla. Cook on low/medium heat until thick. Stir often. Pour over peanut butter mixture in pie shell. Make meringue with 3 remaining egg whites. Top with crumbly peanut butter mixture. Bake at 325° until meringue is browned.
Preheat oven to 350°. In a large bowl, mix bread crumbs, ketchup, onion soup mix and water. Stir in eggs and Worcestershire sauce. Add meat and mix with hands until well blended. Form into an oblong loaf shape and place in a 13 x 9 baking pan. Pour tomato sauce over loaf; spread evenly. Place bacon strips on top. Bake for approximately 1 1/4 hours. Let stand for 5 minutes after taking it out of the oven.
Mix in any order you deem best! All liquids should probably be chilled and the orange juice partially thawed. Great for receptions, band concerts, and recitals!
Grease a baking dish. Chop onion and add mixed vegetables and cheese. Add mayonnaise and mix together. Put in baking dish. Crush crackers and add melted margarine on top. Bake 30 minutes at 375°.
Beat eggs until fluffy. Add oil, zucchini, sugar and vanilla. Mix lightly, but well. Mix in flour, baking soda, baking powder, salt, cinnamon, raisins and nuts. Blend well.
Break pasta into 5 inch pieces. Cook in boiling water 2 minutes. Add snow peas, cook an additional minute. Drain and rinse under cold, running water. Drain well. Combine pasta mixture, chicken and next 3 ingredients in a bowl. Set aside.
Mix flour, oleo and 1/2 chopped nuts. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool on rack at least 20 minutes. Blend and whip sugar and cream cheese and fold in 1/2 Cool Whip. Spread on crust in one direction. Blend pudding and milk until thick and spread on cheese layer. Spread on rest of Cool Whip. Sprinkle with rest of nuts. Refrigerate for several hours or overnight.
Combine ingredients together	in mixing bowl and pour into a 9-inch pie shell. Bake at 325° for about 1 hour or until golden brown.
Place over low heat until sugar is dissolved. Bring to a boil and boil 15 to 20 minutes. Make jelly test and skim when necessary. Pour into a shallow pan and let stand overnight. Next morning, fill sterilized jars with cool preserves. Paraffin wax may be added. Seal. Makes about 2 1/2 cups. Recipe may be doubled, if desired.
Blend margarine, flour and sugar together with a pastry cutter or fork. Sprinkle over peaches. Bake at 375° until brown.
In a 6-quart pan, saute onion 10 minutes. Stir in flour. Add broth gradually. Bring to a boil. Reduce to simmer. Cover. Cook 10 minutes.
In a large saucepot, bring water, salt, beef and soup bone to a boil. Reduce heat and simmer for 1 hour. During cooking, remove foam that forms on top. After 1 hour, add chopped onions and continue to simmer for 1 hour. Then add carrots, cabbage, nutmeg, bouillon and pepper. Simmer another 1/2 hour. Remove meat and bones and keep meat warm. Prepare sauce by mixing white sauce with vinegar, sugar and horseradish. Serve the soup first, then the meat and sauce. Tastes good with steamed red potatoes sprinkled with parsley.
Boil water in large pot. Add potatoes and cook 15 to 20 minutes until tender. Drain. Place in a bowl. While potatoes are cooking, combine vinegar, mustard and basil in blender, food processor or by hand. Add oil. Blend. Pour over potatoes. Add pepper and toss well.
Mix first three ingredients. Press into a 9 x 13-inch pan. Bake at 375° for 10 minutes (do not overbake). Cool. Combine cream cheese and sugar with electric mixer. Stir in Cool whip with spoon. Spread over pretzel mixture. Dissolve jello with hot water; blend in strawberries until thawed. When thickened, spread on top.
Mix all together. Drop by spoonful on cookie sheet. Cook 7 minutes at 350°.
Shake dressing together just before serving; add almonds, orange and dressing to lettuce mixture.
Cream together butter, oil and sugar. Add beaten eggs, vanilla and sour cream. Sift together dry ingredients and add to egg mixture. Add zucchini, chocolate chips and pecans (nuts). Bake in greased and floured 9 x 13-inch pan or Bundt pan at 350° for 45 to 50 minutes. May be iced on top with whipped cream.
In a 12-inch skillet over medium-high heat in hot butter, cook mushrooms 5 minutes. Remove with slotted spoon and set aside in bowl. On wax paper, combine flour, salt, pepper and nutmeg; use to coat chicken breasts. In same skillet in remaining butter over medium-high heat, cook chicken breasts until browned on all sides. Stir in cream, Port wine and mushrooms. Heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until chicken is fork-tender.
Mix all ingredients, except crust. Spoon into the graham cracker crust in a 9 x 12-inch pan. Refrigerate for 2 hours.
Sprinkle cucumbers with salt and refrigerate for 3 hours. Rinse in cold water and squeeze out liquid.
Melt butter in water; bring to boil. Add raisins and soda. Let stand overnight. Next morning, beat eggs and vanilla. Add to first part, then add sugar, flour, cinnamon, salt and nuts. Mix well. Bake at 325° for 1 hour.
Mix water, sugar and instant coffee. Bring to a boil. Simmer for 3 hours. Remove from heat and cool. When cool, add vodka and vanilla.
Peel potatoes	and cut into cubes. Cook potatoes and onions until potatoes are tender. Brown meat and drain, then mix with potatoes and onions. Add mixed vegetables, salt, pepper, soda and sugar	(to taste). Simmer on low heat for approximately 1 hour. Yields 2 to 3 gallons.
Mix all ingredients together. Pour into greased pie plate. Bake at 325° for 25 minutes.
Combine cream cheese, mixing at medium speed until well blended. Add onion, Worcestershire sauce, salt and pepper. Mix well. Chill for several hours. Shape into a ball. Roll in shredded beef.
Put water, tea bags and spices into a small saucepan. Bring to a boil, lower heat and barely simmer about 1 hour. Cool. Strain into punch bowl and add the frozen concentrates and chilled juices.
Preheat oven to 400°. Lightly grease casserole dish. Crumble and cook beef and onion over medium heat until brown; drain. Stir in salt and pepper. Spread beef mixture in dish. Spread cheese evenly over beef. Beat milk, Bisquick and eggs until smooth, 15 seconds in blender or 1 minute with hand mixer. Pour evenly over beef and cheese. Bake until golden brown and knife inserted in center comes out clean (about 30 minutes). Let stand 5 minutes before serving.
Brown first four ingredients and set aside. Mix next three ingredients and pour over meat mixture; set aside. Start with a 9 x 13-inch Pyrex pan. Layer in this order: pinto beans, corn chips, refried beans and corn chips. Mix together the cream cheese and sour cream with 1 teaspoon of garlic powder and spread on top to make the next layer. Now pour the meat sauce you have reserved on top of this. Melt the milk and Velveeta in microwave and pour over top. Then add the Mozzarella cheese as the last layer. Place this in 350° oven and bake 30 minutes.
Cover with water, bring to boil and cook slow until meat is done. Remove bone; cut meat. Then add mixed vegies, limas and egg noodles. Bring to boil, then let simmer until done. Remove bay leaf.
Fill glasses 3/4 full with chilled pineapple juice. Tip glass slowly and pour tomato juice down the side of glass until full. Serve chilled at once.
Mash bananas thoroughly. Measure 4 cups into 6 or 8-quart pan. Stir in lemon juice. Add fruit protector, if desired. Prepare jars for canning. Measure sugar into separate bowl. Stir pectin into fruit in saucepan. Add margarine. Place over high heat; bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat; skim off foam with metal spoon. Ladle quickly into jars, filling to within 1/8-inch of top. Put tops on tightly.
Place blueberries in 8 x 8-inch pan. Sprinkle with lemon juice. Shake cinnamon over top.
Cream together sugar, softened butter, egg, vanilla and salt. Beat until smooth and creamy. Spread mixture in baked pie shell; chill. Combine whipped topping, pineapple, pecans, cherries and milk until blended. Spread over chilled filling. Chill pie until ready to serve.
Measure flour, baking powder, sugar and salt in a bowl. Make a well and add oil, egg yolks, water and vanilla. Beat with a spoon until smooth. In a separate bowl, whip egg whites and cream of tartar until very stiff. Do not underbeat. Pour egg yolk/flour mixture over whipped egg whites. Gently fold with rubber spatula until just blended. Do not stir. Fold in shaved chocolate. Pour immediately into ungreased pan and bake. Tube pan, 10 x 4-inch at 325° for 55 minutes, then 350° for 10 to 15 minutes. Oblong, 9 x 3-inch at 350° for 45 to 50 minutes or until top springs back when lightly touched. Immediately turn finished cake upside down, placing tube part over neck of funnel or bottle, or resting edge of oblong pan on edges of two other pans. Let hang, free of table, until cold. Loosen from sides and tube with spatula. Turn over and place on cake plate. Frost cake with Buttercream Frosting (recipe follows).
Brown ground meat. Drain grease and place in a large stew pot. Add several cups of water. Stir in the chili and the other cans of vegetables. Peel and cut the carrots and potatoes. Add them to the soup. Simmer for 2 or 3 hours over low heat until the potatoes and carrots are tender. Serve with cornbread or crackers.
Mix all ingredients together except for the meatballs. Put meatballs in a casserole dish. Pour mixture over the meatballs. Bake at 350 degrees for 1 hour.
Cut up fruit and boil with 1 cup water. Add margarine and cool. Combine ingredients and add fruit mixture. Put in greased 9 x 13-inch pan. Bake at 350° for 25 or 30 minutes.
Bring first 4 ingredients to a boil; remove from heat and add remaining ingredients. Bake at 400° for 20 minutes.
Boil the chicken, saving the broth. Let chicken cool; skin and debone. Shred the chicken into strips or chunks. Cut up the green onions. Add the onions to 2 cups of the boiling broth. Add the 2 cans of soup, stirring until thick. Put the Doritos in a baking dish, pouring the mixture over. Bake at 350° for 45 minutes. Serves 6.
Combine eggs, sugar and vanilla; beat well until thick. Add sifted ingredients. Heat milk and butter to boiling point and add to above mixture. Bake in buttered 8 x 8-inch pan at 350° for 30 to 35 minutes until done.
Mix flour, butter and chopped pecans. Press into 9 x 13-inch pan and bake at 350° for 20 to 25 minutes. Cool.
Soak beans overnight in cold water. I usually don't have things planned that far in advance, so I pre-cook the beans in cold water. Bring to a boil approximately 20 minutes. Drain. Heat oil in stock pot and saute onions, celery, garlic, carrots, cumin, oregano and basil until tender. Add water, beans and tomato sauce. Bring to a boil. Reduce heat and cook approximately 2 hours. Serve with French bread and a dollop of sour cream can be put in the middle of each serving.
Beat cheese and butter and gradually add powdered sugar. Add vanilla and chopped nuts, if desired.
Heat oven to 350°. Place a baking pan half full of water in oven. Bring a saucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until almost melted. Remove bowl from heat and let cool, stirring occasionally. Sift together, twice, all dry ingredients except sugar. Set aside.
In medium bowl, break down (smash) the croutons so they are almost crumblike. Add enough water to moisten so it is doughlike. Spray 12 muffin cup tin with Pam. Divide crouton mixture among the 12 cups; press croutons into the bottom 1/3 of each cup. Divide bacon among the cups, adding that layer next. Now, crack 1 egg into each cup, breaking the yolk. Sprinkle with salt and pepper to taste. Top with shredded cheese, mounding over each egg. Bake in a 350° oven for 20 to 30 minutes (until egg looks solid under melted cheese). Serves 12.
Cook until a soft ball forms. Then pour into an 8 x 8-inch greased pan with margarine. Let cool.
Brown hamburger until done. Drain. Mix soup and sauce together. Put meat in Pyrex dish and layer, ending with cheese. Pour soup mixture over each "layer." Cook at 350° until hot.
Crumble bread in 9 x 13 greased pan. Spread fruit evenly over crumbled bread. Set aside. In a separate bowl, mix butter, eggs and sugar with a hand mixer until creamy. In a medium saucepan, combine milk and vanilla. Cook until warm but not boiling. Pour warmed milk into butter, egg and sugar mixture. Beat until all lumps are dissolved. Pour mixture over bread and fruit. Bake for approximately 1-1/2 hours at 350 degrees until firm in the middle.
Note: It is important to boil the potatoes a day before preparing and leave them in the refrigerator overnight.
Cut pork crosswise into 12 slices; flatten to 1/4-inch thickness. Dust with flour. Combine egg and water; dip pork into mixture, then coat with crumbs. In large skillet, saute pork in butter, about 3 minutes per side. Keep pork warm while preparing sauce.
Thaw frozen bread dough until it handles easily. Cut into 12 pieces the long way, then roll into long snake. Grease pan lightly. Shape anyway you want. Place pretzels on pan and brush with egg yolk and sprinkle with rock salt on top. Bake 12 minutes or until golden brown. Serve hot or cold.
Boil the ingredients together until thickened. Pour hot (not boiling) over fruit in bowl. Refrigerate when cool.
Prepare shells according to package directions. Meanwhile, in a medium bowl, combine eggs, 1/4 cup soup and ham. In a 10-inch skillet, over medium heat, heat margarine. Add egg mixture and cook until eggs are set, stirring often. In a 1-quart saucepan, combine remaining soup and milk. Cook over medium heat, stirring often, until heated through. Evenly divide egg mixture among pastry shells. Spoon soup mixture over eggs.
Rub the brisket with liquid hickory smoke. Sprinkle with garlic salt and meat tenderizer. Pierce meat with fork in a number of places. Wrap in foil and let stand several hours or overnight.
Mix all ingredients. Place 2 coffee measuring spoons of this in a cup and add hot water.
Put vegetables into large salad bowl. Toss in beans and cheese. Just before serving, toss in crushed Fritos and pour on dressing.
Put all ingredients in large bowl and mix well. Roll into balls about 1-inch. Bake at 350° until browned (about 10 minutes). May freeze for later use. If seasoned bread crumbs are used, do not add additional spices.
Combine in a bowl. Pour mixture over vegetables. Bring to boil; simmer 5 minutes, stirring occasionally. Cover and store in refrigerator. Keeps about 2 to 3 weeks. Makes 2 1/2 cups.
Combine crumbs and butter or margarine. Press into a 9-inch pie pan. Freeze while preparing filling.
Brown sausage and drain. Pour into casserole dish with all 2 cans of baked beans and mix together. This is where you can add the mustard and brown sugar to taste. Top with bacon and cook in oven at 350° until bacon is done. This is great when you have a barbecue and company.
Mix boiling water and brown sugar and let stand. Mix together flour, sugar, vanilla, baking powder, milk, salt, dates and nuts. Put in large greased baking bowl. Pour water and brown sugar over the top. Do not mix. Bake at 325° to 350° for 1 hour 10 minutes.
Heat oven to 350°. Cut steak into 10 equal portions. Pour oil in skillet and heat. Brown steak on each side for 1 to 2 minutes. Transfer to baking dish. Add remaining ingredients and simmer over low heat for 10 minutes. Pour over steak in baking dish and bake, covered, for 1 1/2 to 2 hours, until very tender.
Mix first 3 ingredients. Cover. Chill overnight. Add remaining ingredients. Mix well and chill for 30 minutes.
Spread cheese on bottom of an 8 x 8 or 9 x 9-inch pan. Mix salsa and beans together. Spread over cream cheese. Chop the green chilies and spread over top. Bake at 325° to 350° for 20 to 30 minutes (until hot and bubbly). Serve with nacho chips.
Freeze fish, preferably trout, separately. Hold fish under hot water faucet just long enough to loosen skin. Then remove skin.
Brown meat, then add other ingredients. Salt and pepper to taste. Top with grated Cheddar cheese and bake at 350° until bubbly.
Just before serving, spoon sherbet into punch bowl. Slowly pour chilled ginger ale over sherbet. Add fruit cocktail, stirring gently. Serve immediately. Yield: 4 1/2 quarts.
Spread refried beans in bottom of casserole dish. Combine sour cream, mayonnaise and taco seasoning mix; spread over refried beans. Layer remaining ingredients. Can be served hot or cold with nacho chips.
Boil chicken and debone. Mix together soup and sour cream. Add chicken and put in casserole dish. Melt butter and pour on top. Crumble crackers and put on top. Bake at 350° for 30 minutes or until brown.
Mix crushed cookies and melted butter. Bake at 425° for 15 minutes. Let cool.
Wash ham. Cut ham to fit crock-pot. Pour water in pot (may need to use a little more, depending on size). Let cook all night or until done on medium to high.
Cream shortening and sugar; add egg and molasses. Sift dry ingredients and add. Roll into balls; dip tips in sugar and place on a cookie sheet. Do not flatten. Bake at 325° for 10 to 12 minutes. Makes 5 dozen.
Melt margarine in saucepan. Stir in flour until smooth. Stir in juice of one can of asparagus slowly until smooth. Cook until thick. Add cheese and stir until melted. Spread crushed crackers thickly on bottom of greased, 8 x 8-inch casserole dish. Alternate layers of asparagus and cheese sauce, finishing with a thin layer of crackers on top. Bake at 350° for 30 minutes.
Roll thin. Sprinkle with sugar. Chopped nuts and raisins may be added.
Saute onion in oil. Add mushrooms until wet. Add asparagus until hot. Add chicken broth and rice; boil. Cover and remove from heat until liquid is absorbed.
Shred cabbage (about 9 cups). Toss with salt. Let stand 15 minutes. Squeeze out water. Cook cabbage with onion 1/2 at a time in hot oil. Remove from heat. Add pepper. On pastry cloth stack 4 sheets of dough, brushing each with melted margarine and 1 tablespoon bread crumbs. Spoon 1/2 cabbage down long side of dough 4 inches from edge. Fold edge of dough over cabbage and roll up jelly roll fashion. Place seam-side down in greased 15 x 10 x 1-inch pan. Brush top with melted butter. Bake at 350° for 40 to 45 minutes. Slice into 2-inch pieces.
Mix butter, sugar, vanilla and salt. Add flour and mix well. Press dough into ungreased 15 1/2 x 10 1/2-inch pan. Bake at 300° for 35 minutes. Remove from oven and arrange chocolate bars on top of hot dough. When melted, spread over dough. Sprinkle with ground nuts. Cut when cool into bars.
Spoon out enough spaghetti sauce to cover bottom of a 13 x 9-inch glass pan. Shred zucchini and onion; sprinkle in pan. Layer uncooked spaghetti noodles on top and alternate sauce, vegetables and cheese until pan is layered to top. Sprinkle the Mozzarella cheese on top and completely wrap the glass pan in plastic wrap. Microwave on High for 15 minutes. Turn pan and microwave 12 more minutes. Let sit covered for a few minutes. Serve and enjoy!
Mix jello and sugar with hot water. Stir in cream cheese and baby food. Stir in pineapple. Fold in 8 ounces Cool Whip. Put in 9 x 13-inch pan and keep in refrigerator.
Melt margarine and sprinkle in graham cracker crumbs and press into buttered 8 x 8 pan. Layer coconut, chips, and nuts over crust in order listed. Drizzle condensed milk over top. Bake at 350° for 30 minutes. If glass pan is used, bake at 325°. Let cool, cut into bars and store in air tight container.
Cream butter, peanut butter and sugar. Beat in egg and vanilla. Add dry ingredients to creamed mixture. Heat oven to 375°. Shape dough into 1-inch balls. Place in 1 1/2-inch ungreased muffin pans. Bake 8 to 10 minutes. Immediately after baking, press peanut butter cup into center of each ball until just the top shows. Let cool 10 minutes and carefully remove from pans. Let cool. Makes 40 cookies.
Place picked crab in a mixing bowl. Add finely minced onion and green pepper to crab meat along with other ingredients except mushrooms. Be careful when folding ingredients together to preserve lump texture of crab. Wash mushrooms and remove stems. Stuff caps with crab mixture and place in refrigerator for at least 2 hours. Bake in 350° oven until mushrooms are tender (about 10 minutes). Brown off under broiler and serve immediately.
Make dressing of mayonnaise and soy sauce. Pour over other ingredients and mix until vegetables are coated. Chill before serving.
Boil until clear and thick the water, cornstarch and sugar. Remove from heat and stir in gelatin until dissolved. Cool completely. Stir into glaze thawed strawberries and juice. Set aside.
In a 3-quart saucepan, saute mushrooms, onions and garlic in butter for 5 minutes. Blend in flour and add stock, stirring until smooth while over medium heat 10 minutes. Flake crab meat and remove cartilage. Add crab meat and remaining ingredients and bring to a light boil, reduce heat and simmer 10 minutes. Serve hot with crackers.
Puree jalapenos, them measure. Puree onions and mix in saucepan. Add vinegar and ketchup. Simmer, uncovered, for 15 minutes. Store in refrigerator.
Bring milk and sugar to a boil, stirring constantly to soft ball stage. Add chocolate chips and butter; stir well. Add Marshmallow Whip, nuts, salt and vanilla; mix well. Pour into pans.
Dissolve lime Jell-O in 2 C. hot water. Add 2 C. cold water; pour into 14 x 10 x 2-inch pan. Chill until partly set.