HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all until crumbly. Pour 1/2 into bottom of greased deep 9 x 13-inch pan. Put 7 to 8 cups of rhubarb on top.
In a 2-quart casserole dish, combine eggs, milk, sugar, vanilla and salt. Add rice and raisins; mix well. Microwave just until thickened (uncovered), 8 to 10 minutes. Stir every 2 minutes. Add cinnamon. Fold thickened part from edge to middle. Continue cooking until set. Sprinkle with nutmeg and let stand 30 minutes without stirring. Serve warmed, chilled with light cream. Serves 6 to 8.
Cook noodles. Drain. Brown meat, garlic and onions in salad oil. Stir	in tomatoes, tomato sauce, salt, pepper and oregano; cover and	simmer	for 15 to 20 minutes or until slightly thickened.	Fill casserole by alternating layers of noodles, cheese, tomato-meat mixture and	Parmesan cheese. Bake in moderately	hot oven for 20 to 25 minutes. Makes 6 servings.
Melt oleo. Pour into deep casserole dish. Make paste of flour and milk. Pour this paste over butter (oleo). Do not stir. Mix chicken and broth. Place on top of flour mixture. Do not stir. Bake at 325° to 350° for 1 hour or until brown. (I double this recipe.)
Wrap a bacon slice around each Club cracker. Place on broiler pan and bake at 350° until bacon is crisp, 20 to 25 minutes.
Take wrappers off tamales and cut into bite sized pieces. Place in a greased (Pam) 9 x 13-inch baking dish. Mix next three ingredients (milk, chicken and chilies) and pour over tamales. Add chunks of chicken. Top with cheese. Bake, covered, at 375° for 20 to 30 minutes or until bubbly and hot.
Melt fat and remove from heat. Add flour; stir until smooth. Return to heat. Add cold liquid all at once and cook, stirring constantly, until thick. Cook over direct heat for 5 minutes, stirring occasionally. Add salt.
Melt 1/4 cup margarine. Add onion and cook over low heat until tender. Pour over stuffing mix. Toss lightly. Stir while adding hot broth. Spread in greased 10 x 6 x 2-inch baking dish. Top with chicken. Melt remaining margarine. Stir in flour and salt. Add milk, stirring until smooth. Cook until mixture boils and thickens, stir constantly. Cool slightly. Stir in eggs and parsley. Pour sauce over chicken and stuffing. Sprinkle with paprika. Bake at 350° for 30 minutes or until set. Cool 5 minutes before cutting into squares.
Saute onion and celery in margarine. Mix all ingredients except chicken stock. Add chicken stock and toss until bread is moistened. Place in nonstick baking dish. Bake at 350° for 20 minutes. If dressing appears dry add more chicken stock.
Preheat oven to 350°. Combine butter and sugar in large mixer bowl. Beat at low speed, scraping bowl often, until well blended. Add egg and flour. Beat until mixture is crumbly, 2 to 3 minutes. Stir in pecans. Reserve 1 cup crumb mixture; press remaining crumb mixture onto bottom of greased 9-inch square baking pan. Spread preserves to within 1/2-inch of edge of crust. Crumble reserved crumb mixture over preserves. Bake for 40 to 50 minutes or until lightly browned. Cool completely. Cut into bars.
Cream margarine and sugar with other ingredients. Pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Beat dickens out of eggs. Add sugar, shortening and vanilla. After creamed together, add buttermilk with soda in it. Stir more. Sift flour and baking powder; stir peanuts in. Bake at 350° for one-half hour.
Mix, beginning with dry ingredients, then adding liquids. Makes 6 quarts (enough to baste two 150 pound pigs plus enough to serve with the meat after it's been pulled).
Lightly grease muffin pans with Crisco using your fingers. (Dorian liked using the large Texas-style muffin pans his grandmother bought him because they make bigger size muffins.) Preheat oven to 350°.
Heat oven to 350°. Mix eggs, oil and water. Add cake mix and lemon pudding. Beat until smooth. Grease and flour a pan. Bake until a toothpick comes out clean.
Drain and reserve juice from cherries and pineapple. Add enough water to juice to make 2 cups liquid. Bring liquid to a boil, remove from heat and add Jell-O, stirring until dissolved. Cool slightly. Stir in Coke and fruit. Chill until firm. Top with a layer of Cool Whip before serving.
Cut crust off bread. Save crust to feed birds or ducks. Cut bread in half. Spread a small amount of Cheese Whiz on each piece of bread. Roll up tightly. Cut each slice of bacon into 3 or 4 pieces. Wrap the bacon around each roll and secure with a toothpick. Bake on a cookie sheet for 10 to 15 minutes at 400 degrees. Serve hot. If needed, you can freeze these and then reheat at 400 degrees for 10 minutes.
Beat eggs, honey and oil together. Stir in salt, soda, baking powder, ginger and grated zucchini. (Zucchini should be about 1 1/2 cups, loosely packed.) Mix in flour and walnuts. Butter and flour a loaf pan. Bake for 1 hour at 350°.
Cook broccoli. Drain. Arrange broccoli in greased 9 x 13-inch pan. Place chicken over broccoli (cut into cubes). Combine soup, mayo, juice and curry powder and pour over chicken. Sprinkle with cheese. Combine bread cubes and butter; sprinkle over all. Bake in 350° oven for 25 to 30 minutes.
Mix all ingredients together. Mix up 1 cup flour at a time. Save 1 cup flour to put on wax paper. Put batter on waxed paper and knead well. Pinch off a piece of dough about the size of a lemon, then place on a greased cookie sheet and bake at 350° for 5 to 10 minutes.
Mix together pretzels, 3 tbsp. sugar, and margarine and press into 9 x 13 baking dish. Bake 10 minutes at 350 degrees. Cool.
Put peanut butter on plate with celery sticks. Dip celery in peanut butter and enjoy!!
Cook pasta until tender; drain. In skillet, brown meat, salt and pepper to taste. Drain. Add tomatoes; cook uncovered until slightly thickened. Stir in onions and cream cheese. Toss with remaining ingredients. Cover 2 minutes to melt cheese. Makes 4 to 6 servings. Preparation and Cook Time: 30 minutes.
Combine the flour, cheese, Baby Bam, salt and mustard in a mixing bowl. Add the butter and work it in with 2 forks or your fingers until the mixture resembles coarse crumbs. Add the cold water and continue working with your fingers until the mixture comes together to form a smooth dough. Form the dough into a flat disk; cover with plastic wrap and transfer to the refrigerator for at least 30 minutes and at most overnight. Make sure that the oven rack is in the center position and preheat the oven to 375°. Uncover the dough; place on a lightly floured surface and sprinkle it lightly with flour. Use a lightly floured rolling pin to roll the dough out to a thickness of 1/8-inch.
Cook potatoes and onions in 1/4 cup water until tender, about 10 minutes. Pour into casserole dish. Mix next 3 ingredients and pour over the potatoes. Bake for 40 minutes at 350°. Add 1/2 cup corn flakes and 1 tablespoon melted margarine. Pour over corn flakes and pour over potatoes. Let bake 2 minutes longer.
In a saucepan over low heat, cook and stir sugar and water until sugar is dissolved. Remove from the heat. Stir in lemon juice. Pour into a freezer container. Freeze for 4 hours, stirring every 30 minutes or until mixture becomes slushy. Sprinkle servings with lemon peel. Yields 6 servings.
Puree strawberries in blender or press through coarse sieve or food mill. Blend in undiluted orange concentrate. Mix thoroughly. Divide among 6 or 8 glasses. Fill to the top with ginger ale. Makes 6 to 8 servings.
Brown and drain sausage. Beat eggs and add milk and dry mustard. Cube bread and add sausage and cheese. Pour into 9 x 13-inch greased dish and refrigerate overnight. Put into cold oven and turn on to 350° for 35 to 40 minutes; until brown and bubbly.
Line 13 x 9-inch baking dish with tortilla chips. Mix browned beef, soups, sauce, chilies and milk and pour over chips. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Roll graham crackers into crumbs. Cut the marshmallows into the cream and let stand while you roll the graham crackers. Cut dates into cream. Add nuts and graham crackers all but 1/3 cup of crumbs. Mix until it can be made into a roll. Roll it into the 1/3 cup of crumbs. Put in refrigerator for 24 hours. Slice and serve with whipped cream. Do not bake.
Combine the stock and cream in a saucepan over medium heat. Slice the unpeeled potato into 1/4 inch slices, then quarter the slices and add them to the soup. Add the kale. Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2 inch thick. Add the sausage to the soup. Add the spices and let the soup simmer for about 2 hours. Stir occasionally.
Combine flour, sugar and salt. Melt butter and add to eggs. Beat slightly and add buttermilk. Beat and add vanilla. Pour into shells. Bake at 350° for 30 to 45 minutes or until firm.
Mix together dry ingredients. Add buttermilk; knead 1 minute. Add raisins. Put in greased loaf pan. Bake at 350° for 1 hour.
Sprinkle chicken with lemon juice and brush with butter. Place on rack in a broiler pan, skin side down. Combine remaining ingredients and sprinkle over chicken. Broil for 20 minutes, brushing with some of the remaining butter frequently. Turn and broil until brown and tender, brushing with remaining butter occasionally.
Beat cream cheese until smooth. Add crab meat, Worcestershire sauce and garlic powder. Microwave 2 minutes or until hot. Serve with crackers, breads, etc.
Place 1/2 cup frozen yogurt in each of 4 champagne glasses. Top with 1 tablespoon Kahlua.
Brown meat and onion, then drain. While this is cooking, mix together the next 5 ingredients in a large mixing bowl (cornmeal mix, buttermilk, oil, eggs, corn).
Mix lightly all except the cream and 1/2 cup mayonnaise. Put in baked pie crust. Whip the cream, then fold in remaining mayonnaise. Spread over top. Chill for 1/2 hour before serving pie shaped wedges.
Put ingredients in a saucepan, bring to a full boil and let boil 1 minute. Do not stir. Remove from heat and beat until warm. Poke holes in cake and pour over hot cake.
In large mixer bowl, combine 3 cups of the flour and the yeast. Heat 2 1/2 cups water, sugar, 1 tablespoon salt and shortening just until warm (115° to 120°), stirring constantly to melt shortening. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough remaining flour to make a soft dough.
Mix and form ball; cool until firm, then roll in chopped pecans. Wrap in Saran Wrap and refrigerate. Remove from refrigerator about 2 hours before serving. Remove Saran Wrap and place crackers around cheese ball. Makes 2 small or 1 large ball.
Saute peas, almonds and mushrooms in butter approximately 10 minutes, until done. Salt and serve.
Combine all ingredients except almonds. Mix until well blended. Spoon mixture into a 9-inch pie plate or chafing dish. Sprinkle with almonds. Bake at 375° for 15 minutes. Serve with a variety of crackers.
Cut chicken into strips. Place in large skillet with 4 or 5 tablespoons butter. Brown on both sides. Remove and set aside. Saute mushrooms and green onions in remaining butter for 5 minutes. Sprinkle flour over and stir in chicken broth and sherry. Add more flour to make a gravy consistency. Add artichoke hearts. Cook 10 to 15 minutes. Add chicken and cook 15 minutes, stirring often. Serve with your favorite pasta.
Brown meat and onions in small amount of oil. Mix with other ingredients except bacon. Pour into greased casserole dish. Arrange bacon on top. Bake at 350° for 45 minutes. May cook on top of range, stirring constantly. "The best."
Soften margarine and cheese; mix well. Add flour; work into ball. Add Tabasco. Add Rice Krispies. Roll small balls. Flatten on cookie sheet with thumb. Bake at 350° for 17 minutes.
Mix together sugar, flour, soda, salt, cinnamon and nutmeg. Make a well in dry ingredients. Add remaining ingredients and mix until smooth. Pour into greased and floured loaf pans. Bake 1 hour at 350°. Makes 3 loaves.
In medium skillet, brown ground turkey until crumbly. Blend in taco spices and seasonings, tomatoes, water, pasta and celery. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. In medium bowl, combine corn muffin mix, egg and milk; stir with fork just to mix. Place meat mixture in a 2 1/2-quart casserole dish. Spoon dollops of corn muffin mix on top. Bake in a 400° oven for 15 to 20 minutes, or until golden. Makes 6 to 8 servings. Sprinkle with grated cheese.
In large bowl, dissolve yeast in warm water. Add malted powder, molasses and salt. Stir in flour and caraway seed. Knead about 5 minutes. Cut into 12 pieces. Shape into a long rope and then a pretzel. Place on greased cookie sheet. Moisten lightly with water. Sprinkle with coarse salt. Bake in a 425° oven for 20 minutes or until browned. Serve warm. Makes 12 pretzels.
Grind dried beef in food processor or blender. Set aside. Soften cream cheese, add all other ingredients. Mix some of the chopped beef into this mixture. Keep enough beef to roll the cream cheese mixture in. Shape into a ball and serve with crackers.
Mix in large Ziploc or sealed container with fresh, cut up broccoli. Marinate several hours or overnight.
Blend oil and sugar. Add eggs and dry ingredients alternately with buttermilk. Then add prunes. Bake in 9 x 13-inch pan at 300° for 45 minutes. Cut cake in squares while hot. Pour icing over cake while cake and icing are both hot. While cake is baking, prepare topping.
Combine all ingredients, mixing well. Keep refrigerated until ready to use. Makes about 4 to 6 sandwiches.
Combine Eagle Brand milk and water. Add pudding mix, beating well, and chill about 5 minutes. Fold in whipped cream and strawberry and banana slices. Line the bottom and sides of 3 1/2-quart glass serving bowl with pound cake slices. Next spoon pudding and fruit mixture onto cake slices. Garnish with strawberry and banana slices. Cover and chill until ready to serve.
Mix together flour, sugar, salt, baking powder, baking soda and mix in brown sugar, oats and chocolate chips. Combine eggs, oil and vanilla. Stir into chocolate chip mixture. Press into an ungreased 15 x 10 x 1-inch jelly roll pan. Bake at 350° for 15 minutes or until lightly browned. Cool slightly before cutting.
Layer bananas and vanilla wafers into casserole dish. Mix together the milk, egg yolks, flour and 1 tablespoon vanilla. Cook until thickened. Pour over bananas and wafers. Beat egg whites and add sugar and 1 teaspoon vanilla. Pour over pudding and brown slightly.
Mix potatoes, sugar, vanilla, eggs, milk, salt and margarine well. Put in a greased baking dish.
Mix cream cheese, green onions and 1/2 dried beef and seasoning. Shape into ball. Roll in remaining chipped beef. Serve with crackers.
In pitcher, combine wine, sugar and ReaLemon brand; stir until sugar dissolves. Just before serving, add club soda and fruit; serve over ice.
Whip Cool Whip in large bowl. Add and stir well each fruit, one at a time. Be sure and drain fruit well.
Saute onion in butter. In a large bowl mix onions and remaining ingredients. Form into loaf in baking dish. Bake at 375 degrees for 30 minutes. Then pour 8 ounces tomato sauce over meat and sprinkle with 1 tsp. crushed oregano and bake 20 minutes more.
Mix all 4 ingredients. Pour into three well-greased and floured 9-inch round cake pans. Bake at 350°.
Mix together and pour into unbaked pie shell. Bake at 400° for 10 minutes and then at 350° for 40 minutes.
Cook potatoes in water in a covered saucepan until tender. In another pan, saute onions, mushrooms and pepper in oil or butter until onions are golden. Slowly add flour to vegetable mixture, stirring gently but constantly, to coat all vegetables. Add milk slowly, stirring constantly, until smoothly blended. Add fish or clams, salt, pepper and tamari or soy sauce. Cook, covered, on medium heat for 15 minutes or until fish is tender. Stir occasionally to prevent sticking. Add parsley, sherry, cooked potatoes and potato water. Heat through and serve. Serves 6.
Mix together and chill before serving. Serve with tortilla chips. (Best when made several hours ahead of time.)
Heat oven to 350°. Mix crumbs, pecans and butter; press firmly into bottom of 9-inch springform pan. Bake 8 minutes. Cool slightly.
Mix and heat the first four ingredients. Add the rest. Serve on toast, noodles or rice.
Line muffin tins with regular pie dough. Blend remaining ingredients and fill pie shells. Bake about 25 minutes at 375° or until brown.
Butter and peanut butter should be at room temperature. Mix first 3 ingredients until smooth; roll into balls. Refrigerate 2 hours. Melt paraffin and chocolate in double boiler. Use toothpick to dip balls into chocolate 2/3 way covered. Let dry on foil. Makes about 175. Let them set 1 hour before picking up.
Mix all together. Bake for 3 hours at 275°. Use as needed or freeze the rest. May substitute ham for bacon.
Mix all ingredients together, form into balls the size of large marbles and refrigerate for several hours. Cook in simmering broth or salted water for 10 minutes.
Early in day, mix beef, bread crumbs, salt, pepper, eggs and milk. Shape into balls and place in shallow pan (pour shortening on bottom of pan). Refrigerate.
Mix together. Cook at 350° until onions are tender (45 to 60 minutes).
Roll very thin. Sprinkle with sugar. (Use a floured pastry cloth.) Cut into cookie cutter shapes. Bake in oven at 350° and be careful not to burn.
Mix baking mix, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop by small spoonfuls (these really rise) on greased cookie sheet. Bake 8 to 10 minutes or until golden brown.
Place pretzels and butter in 13-inch pan; bake at 400° for 10 minutes. Cool. Cream the cream cheese and sugar. Spread over top of lukewarm pretzels. Spread whipped topping over cheese. Chill. Dissolve jello in boiling pineapple juice. Stir in strawberries and allow to thicken to jelled point. Spread over topping and refrigerate until firm.
Place meat in crock-pot. Sprinkle with spaghetti sauce mix. Pour in the can of whole tomatoes. Cook on low heat for 8 to 10 hours. Serve with cooked spaghetti noodles. Serves 6.
Combine sugar, butter and peanut butter in a large mixer bowl. Beat until mixture is well blended and begins to cling together. Roll mixture into 3/4-inch balls and place balls on waxed paper.
In frypan, saute mushrooms in butter. Add chicken stock and simmer 15 minutes. Add all other ingredients except onions and simmer for 1/2 hour. Add onions. Add cracked crab and cover for 15 minutes. Remove crab into large bowl, placing in oven to keep warm and thicken gravy with cornstarch, as desired. Pour sauce over crab and serve.
Boil all ingredients until the hard ball stage. Pour into greased pan or greased marble slab to cool. When cool enough to handle, pull until white. This was used for the old fashioned taffy pull. Especially fun for young people. The longer it is pulled (to get air out of it), the better.
Wash, trim and chop the leeks. Peel and finely chop the ginger. Peel and crush the garlic. Heat the oil in a wok or wide pan. Add the leeks, ginger and garlic. Fry gently for 5 minutes. Add the rice and stir for a few minutes. Add the water and the salt. Simmer for 10 minutes. Add the greens to the pan. Simmer for 10 minutes or until rice is tender.
Boil sugar and milk to 235° (soft ball stage). Remove from heat and add peanut butter, marshmallow cream and vanilla. Stir and put in greased pan.
Preheat the oven to 325°. Grease and flour tube pan. Mix together the nuts and flaked coconut. Put this mixture on bottom and sides of pan. Combine the remaining ingredients and mix about 30 seconds until mixture is moist. Beat 2 minutes with electric mixer. Pour into prepared pan. Bake about 1 hour or until cake tests done and is golden brown. Remove from oven. Punch holes in hot cake while still in pan. Pour half of Coconut Sauce mixture over cake. Cool cake completely. Remove from pan and pour remaining Coconut Sauce mixture over cooled cake. Sprinkle with chopped nuts and flaked coconut.
Beat eggs, sugar, salt, butter and corn syrup in medium bowl using a rotary beater. Stir in pecan halves. Pour into 9-inch baked pastry shell. Microwave 15 minutes on 8 or until filling is set, rotating dish 1/2 turn after 3 minutes. Let cool, covered with foil, for 15 minutes.
In skillet saute chicken until pink is gone; saute in 2 tablespoons olive oil and 2 cloves garlic. Add lemonade, 1/4 cup water and bouillon; boil until 1/2 the water is gone over medium heat. Add peppers; cook 10 minutes, covered. In a separate bowl, mix 2 teaspoons cornstarch and 1/4 cup water. Stir until blended. Add the mixture to skillet; boil for 1 minute. Serve over rice.
Mix gelatin, marshmallows, cream cheese and hot water. Beat until dissolved. Chill until partially set. Add carrot and pineapple. Fold in whipped Dream Whip and chill.
Mix all ingredients in a bowl at the same time. Start in a cold oven at 350°. Done when toothpick comes out clean.
Cook ingredients, stirring constantly, over medium-high heat, until thickened. Serve warm or cold. Has 0 g fat.
Dissolve jello in 3 cups boiling water. Cool. Use liquid of oranges and/or pineapple for 1 1/2 cups cool water. Add to jello mixture. Add sherbet, mandarin oranges and pineapple. Mix all together. Put cut-up banana on top with Cool Whip before serving. Serves 10 to 12.
Cream the lard and sugar. Add eggs and beat until well mixed. Add buttermilk and then dry ingredients and vanilla. Roll and cut out cookies. (If batter is too soft, refrigerate until it's a little solid.) Bake at 400° until very lightly brown.
Place oatmeal in a large mixing bowl. Add the coconut, wheat germ, seeds and nuts.
Brown pork chops and onion in a large skillet, coated with cooking spray. Combine water, bouillon granules and pepper, stirring to dissolve. Add to skillet. Cover and bring to a boil. Reduce heat and simmer 20 minutes. Skim off fat. Add apple slices and cinnamon to mixture in skillet. Cover and simmer an additional 15 minutes. Transfer to a serving platter and serve hot. Yields 4 servings of 1 chop with 3/4 cup apples. Calories: 182. Exchanges: 1 1/2 starch; 1 medium-fat meat.
Cook cabbage until tender; drain and spread in baking dish. Mix cheese, onion and soup and pour over cabbage. Mix bread crumbs with melted oleo and cover other ingredients. Bake until bubbles or golden brown.
Boil cabbage until tender; drain. Combine soup and cream; mix well. Place cabbage in 9 x 13-inch casserole dish and top with soup mixture. Top with grated cheese. Top this with Ritz crackers and oleo that have been mixed together. Bake at 350° for 30 minutes or until brown.
Mix all ingredients in crock-pot. Cover and cook on low setting for 8 hours or on high setting for 3 hours. Serves 6 to 8. (Makes 1 1/2-quarts.)
In large greased heat-proof bowl, combine cereal, popcorn, walnuts and raisins; set aside.
Layer broccoli in 12 x 8-inch microwave-safe pan. Mix soup, sour cream, lemon juice and soy sauce. Stir in chicken. Pour over broccoli. Set aside. Melt butter in microwave for 50 to 60 seconds. Stir in cheese; add bread crumbs. Sprinkle over chicken. Cover with wax paper and microwave for 12 to 14 minutes or until hot.
Cook broccoli for 2 or 3 minutes, just until hot through; drain well. Cut up, if needed. Cube cheese and 1 stick oleo into casserole dish with the broccoli. Stir until oleo and cheese begin to melt. Crush roll of Ritz crackers; mix with 1/2 stick melted oleo. Put on top of broccoli. Bake, covered, for 20 minutes at 350°. Uncover; bake 10 more minutes.
Mix ingredients together. Bake 1 hour at 400°. Serves 30.
Crush cookies into fine crumbs. Set aside 1/4 cup of crumbs. Mix remaining crumbs with melted butter in 9 x 12-inch pan. Press into pan and bake at 375° for 8 minutes. Let cool. Use an electric mixer to beat egg whites, sugar, lemon juice and strawberries for 15 minutes on medium speed. Fold in Cool Whip. Spread strawberry mixture over cookie crust in pan. Sprinkle remaining 1/4 cup crumbs over top. Freeze overnight, covered. Serve frozen.
Marinate chicken in teriyaki sauce overnight. Cook chicken slowly in fresh sauce for 20 to 30 minutes at 325°. Cool chicken, slice it very thin and cut into pieces about 1-inch long. Mix all ingredients together for salad.