HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine sugar and flour. Add rhubarb and toss lightly until rhubarb is coated with sugar mixture. Spoon into 13 x 9 x 2-inch pan. In the same bowl combine flour, oatmeal, brown sugar and white sugar. Add butter. Cut in with pastry blender until mixture is crumbly. Sprinkle crumbs over rhubarb. Bake in 375° oven for 35 minutes or until topping is brown and rhubarb is tender. Serve warm. Makes 8 to 10 servings.
Cook flour and milk until thick. Take off heat and cool to lukewarm. In another bowl, cream butter, shortening, sugar and vanilla. Add to cooked flour and milk mixture. Beat with mixer at high speed until fluffy. Spread on first layer and sprinkle coconut on. Spread on second layer and sprinkle top and side of layers. Makes enough for 2 (9-inch) layers.
Cream the oil, sugar and eggs. Add dry ingredients, slowly. Add all at once with buttermilk and vanilla to mixture. Stir in apples and walnuts. Add to greased and floured pan. Bake 1 hour at 350°.
Preheat oven to 350°. Beat egg whites until stiff. Add sugar gradually. Add vanilla, nuts and chips. Drop by teaspoon onto a foil covered cookie sheet. Place in oven; turn oven off. Let stay for 6 to 7 hours. Do not open oven door! Makes 35 to 40 cookies.
Mix 2 cups flour, sugar, shortening, salt and yeast in 2 1/2-quart bowl. Add water, milk and egg. Stir in enough remaining flour to make dough easy to handle. Knead 5 minutes. Place in bowl, cover and let rise for 1 hour.
Prepare 2 (9-inch) pie crusts. Line a pie plate with one.
Combine first 5 ingredients. Add noodles and vegetables, mix lightly. Season to taste. Chill.
Cook sausage in a heavy skillet until browned, stirring to crumble. Add onion and celery; cook 1 minute, stirring constantly. Drain well. Combine sausage mixture, turkey and next 6 ingredients in a large mixing bowl; mix well. Shape mixture into a loaf; place in a lightly greased 8 x 4 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes or until done. Pour off excess liquid. Transfer loaf to serving platter; spoon 1/2 cup Cranberry Glaze over top. Serve remaining glaze with loaf.
Whip cream, but don't add any sugar. Mix in lemon pie filling. Drain fruits and add to mixture. (Can save tablespoon or so of pineapple liquid to add to mixture.) Chill. Serve on lettuce.
Combine dry ingredients in bowl. Combine yogurt, milk, banana and vanilla; blend together just until dry ingredients are moistened. Fill greased muffin cups 3/4 full. Bake at 400° for 18 to 20 minutes. Makes 1 dozen.
Combine ingredients in order given, pour into pie crust or crusts. Bake at 425° for 15 minutes then 350° until knife comes out clean when inserted at center of filling, usually 30 minutes for small pie or 50 minutes for deep pie.
Combine all ingredients in large bowl. Beat at low speed 1 to 2 minutes. Pour into 13 x 9-inch pan. Cover. Freeze until firm (about 4 hours). Spoon into larger mixer bowl. Beat at medium speed until light and fluffy but not thawed (2 to 3 minutes). Return to pan and refreeze at least 4 hours or until firm.
Cook spaghetti according to package directions; drain. Stir butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti into crust in a 10-inch pie pan. Spread cottage cheese over bottom of crust. In skillet, cook beef and onion until tender and meat is brown. Drain fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Turn meat mixture into spaghetti crust.
Mix jello and gelatin together. pour boiling water over mixture and stir until mixture is dissolved. pour into a 9x13 inch pan and chill. Cut into shapes after mixture is well chilled.
In a large skillet, fry bacon until lightly browned. Remove from skillet; drain. In the same skillet, brown ground beef and onions; drain.
Place chicken breasts in baking dish. In a bowl, combine Catalina dressing, onion soup mix and cranberry sauce. Mix well and pour over chicken. Bake at 350° for 1 hour or until sauce bubbles. Serve with rice or noodles. Very easy! Ryan's favorite.
Cook beef nearly done. Then add other ingredients. Cook 5 or 6 hours. Cook on high heat until bubbly and then lower heat and cook until done.
Mix together with fork, turn into loaf pan and put into cold oven. DO NOT PREHEAT OVEN. Bake at 350° for 1 hour. Take from oven and brush with melted butter. Turn at once into aluminum foil and wrap.
Line 9-inch pie pan with 1 crust; set aside. Combine remaining ingredients. Add salt and pepper to taste. Pour filling in pie pan. Top with second crust. Seal and crimp edges. Slit top of crust to vent and bake at 375° for 45 to 50 minutes or until golden brown. Makes 6 servings. Preparation: 10 minutes. Bake time: 45 to 50 minutes.
Mix ingredients, adding chips last. Drop by teaspoonfuls onto cookie sheet. Bake in 350° oven. Makes 3 dozen.
Marinate overnight; bake at 150° for 6 to 8 hours by hanging from oven rack.
Beat eggs. Add salt and mustard and mix well. Add all other ingredients and toss well. Pour into well-greased 8 x 10-inch casserole and refrigerate for 12 hours or overnight. Bake for 50 to 60 minutes at 350°. Let sit 10 minutes before serving. Serves 8.
Layer sliced cucumbers and onion in a large bowl. Combine remaining ingredients and blend thoroughly. Pour marinade over cucumbers and onion. Cover and chill at least 2 hours.
Beat egg yolks in a large bowl. Set aside. Scald remaining ingredients in a heavy saucepan (nonaluminum). Do not boil. Slowly add hot cream mixture to yolks while mixing, being careful not to beat air into it. Set up cheesecloth to strain mix. Pour into ovenproof custard cups (about 4 ounces).
Dissolve yeast in warm water. Beat eggs. Combine dissolved yeast, milk, eggs, sugar, melted butter and salt in this order and mix well. Add flour to make sticky dough. Allow to stand in warm place 15 minutes. Shape into cinnamon rolls. Let rise 15 minutes. Bake in 350° oven for 20 minutes.
Sift flour; stir in cornmeal. Combine egg and buttermilk; add shortening. Pour into dry ingredients; stir just until mixed. Turn into hot 8-inch square pan (greased). Bake in 400° oven for about 30 minutes.
Preheat oven to 325°. Place chicken in baking dish. Combine seasonings and remaining ingredients. Pour over chicken and bake for 30 minutes.
Cream sugar and margarine. Mix in egg and mix remaining ingredients. Pour into 2 pie shells. Bake at 350° for 45 minutes or until brown.
Slice eggs longwise. Set aside. Mix mayonnaise, salt, pepper and mustard (to taste, if desired). Mix in yolks from eggs. Mix well, then spoon into holes in egg whites. When filled, sprinkle with paprika.
Combine sugar, shortening and molasses. Beat until smooth. Add buttermilk, eggs, soda, ginger and salt. Beat until blended (do not overbeat). Fold in flour. Pat into a 10-inch circle. Put on a cookie sheet. Bake at 350° for 5 to 7 minutes. Remove and cool. Repeat with another 10-inch circle, etc. until batter is used up. Spread applesauce or dried apples between layers. Serve.
Butter a 2-quart (9 x 9-inch) baking dish. Mix all ingredients. Place into buttered dish. Bake at 350° for 1 hour. Enjoy hot.
In a large saucepan, combine first 9 ingredients; mix well. Cover and simmer 15 minutes or until vegetables are tender. Gradually add milk to flour, then mix into soup. Add cheese until melted.
Bring water and butter to boiling point in a large pan. Add sifted flour and beat quickly until smooth and won't stick to the spoon or pan. Cool slightly. Add eggs, one at a time, beating thoroughly. Drop on buttered cookie sheet at 400° until puffed, then reduce heat to 350° and finish baking. They should be brown and slightly dry. When cold, fill with custard or whipped cream and sprinkle powdered sugar over them.
Mix all ingredients together and let stand in refrigerator overnight. Strain and serve. Makes about 20 (6 ounce) glasses.
Mix sauerkraut, onion, carrot, celery and green pepper together. Mix sugar, salt, oil and vinegar together. Add to vegetables. Let stand overnight or longer. Refrigerate.
Melt 1 stick of butter and mix with cracker crumbs. Spread in bottom of 9 x 13-inch pan. Beat 2 eggs, 1 stick of butter and powdered sugar for 15 minutes; spread this over cracker crumbs. Cover with layer of banana slices, then layer of drained pineapple. Cover all of this with layer of Cool Whip. Top with nuts and cherries. Refrigerate for 2 hours before serving.
Mix dry ingredients together and then add liquids and blend. Put in a 8 x 8-inch or 9 x 9-inch pan. Bake at 350° for 35 minutes.
Makes 2 pie tins full. Bake in 350° oven for about 25 minutes. As good cold as hot.
Cook squash and onion in boiling water until tender; drain and mash. Add carrots, 1/2 of the stuffing mix, sour cream and milk; mix well. More milk may be added if mixture is too thick. Season with salt and pepper. Mix remaining stuffing mix with margarine. Line rectangular casserole with stuffing mixture, reserving 1 cup to sprinkle on top. Add squash mixture to casserole. Sprinkle with reserved stuffing mixture. Bake in preheated 350° oven for 30 to 40 minutes or until heated through and brown.
Saute rice in oil until lightly browned; place stock and 1/3 cup tomato sauce in water with teaspoon salt. Add rice. Bring to boil; cover and reduce heat. Simmer 30 to 40 minutes until liquid has evaporated. Serve topped with remaining tomato sauce.
Cook soupettes, rinse and cool. Bring pineapple juice, orange juice, sugar, flour, eggs, cornstarch, salt and lemon juice to a boil, stirring constantly. Cook until thick. Mix with soupettes. Cool well overnight. Next morning (or when well cooled), mix in fruit and Cool Whip. Refrigerate several hours and serve.
Cream eggs and sugar. Add pineapple and flour. Pour into loaf pan. Bake for 1 hour in a 300° oven.
Bake cake in 13 x 9-inch pan per directions. Cool. Using wooden spoon, poke holes with long end all over cake, going to bottom of cake. Remove lid from fudge and heat in microwave until liquid. Fill all holes with fudge and spread any remaining on top of cake. Cool. Spread with Cool Whip. Chill.
Blend all ingredients together. Put 1 package of Oreo cookies in food processor and crunch up. Layer Cool Whip mixture and Oreos. Put gummy worms on top and push into mixture.
Preheat oven to 350°. In medium bowl, combine flour, cream of tartar, baking soda, cinnamon and allspice; mix well. Set aside. In separate bowl, combine banana, sweet potato puree, egg whites, evaporated milk, maple syrup and vanilla; stir into flour mixture. Stir in dates.
Fry bacon until crisp; remove from skillet and crumble. Add celery and onion to bacon drippings and saute. Add vinegar and sugar. Drain green beans and add to sauce. Pour into casserole dish and bake at 350° for 30 minutes. Top with crumbled bacon before serving.
Mix dry ingredients, then raisins and nuts. Add eggs, one at a time. Mix well. Spray 4 one pound coffee cans. Fill 1/2 full. Put cans on cookie sheet or foil to bake. Bake 1 to 1 1/2 hours at 350°. When done remove from cans. Freezes well.
Flatten chicken breast with meat mallet. Place a piece of swiss cheese and ham in the center of the chicken. Roll up lengthwise and secure with toothpick and tuck edges inside. Combine seasoned coating mix, parmesan cheese, and parsley flakes. Dredge chicken in flour and dip in egg and milk mixture. Roll in coating mix. Grease a 9-inch baking dish with oleo. Bake chicken in pan and top with mushroom sauce. Bake at 350 for 45 minutes.
Mix dough as for pie crust. Roll dough out and put sugar and butter on it. Pour in baking dish. Make like a cobbler pie. Pour hot vinegar, sugar and water over and bake at 375° until brown.
Cut zucchini lengthwise; scoop out seeds and pulp, leaving 1/4-inch shell. Put shells in a large saucepan with boiling salted water to cover. Gently boil for 5 minutes. Drain. Line pan with foil. Combine next 8 ingredients in a small bowl. Mix well. Spoon into shells. Place zucchini on foil. Sprinkle with cheese and seal foil. Cook at 400° for 1 hour. Garnish with parsley.
Add onion, celery, bouillon, Season-All and garlic powder to broth and simmer for 10 minutes. Add broken spaghetti and cook until just tender. Add both soups, undiluted, stirring to dissolve. Heat thoroughly. Place in casserole dish and top with grated cheese and small dash of paprika. Bake until cheese melts at 350° and serve. (Yields 9 x 13-inch casserole.)
Bake in oven 1 hour at 250°. Set cool. Bag and freeze.
Mix brown sugar and cornstarch, then add egg and vinegar. Add coffee cream mix and cook until thick. Refrigerate until used. Layer with bananas and dressing. Put Spanish peanuts on top. Dressing can be kept in refrigerator for up to a week.
Cream together shortening and sugar. Add eggs, molasses and flour. Mix well. Stir in remaining ingredients. Drop by teaspoonfuls onto greased baking sheet. Bake at 375° for 10 to 15 minutes. (The raisins represent the eyes and the coconut the tears.)
Mix together and then add 1/4 cup poppy seed. Bake at 350° for 40 minutes. Makes 2 loaves.
Open cans. T. C. loves to do this. Drain chicken and chillies. Saute onion in 1 teaspoon butter. Empty all cans in a large bowl, mix and add onion. Crush Doritos.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Break buttered bread in pan. Beat eggs. Add sugar, cinnamon, vanilla and milk. Mix. Pour over bread. Sprinkle with raisins. Set baking pan into a larger pan containing at least 1 inch of hot water. Bake 55 to 60 minutes until knife inserted in center comes out clean.
Mix all ingredients together and spoon onto cookie sheet. Bake at 350° for 8 minutes.
Cook, rinse and drain well the pasta. Chop and add the onion, sweet green pepper, tomatoes and the cucumber. Mix the Italian dressing and the Good Seasons salad dressing mix together. Stir all these ingredients well and let set in the refrigerator overnight. The longer it sets the better it is.
Heat oven to 350°. Bake cake in 2 round pans (9 x 1 1/2-inch). Cool for 10 minutes. Remove from pans and cool completely. Split cake to make 4 layers. Cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Spread on waxed paper. Cool and break apart. Mix pudding, milk and almond extract. Fold in whipped cream. Spread 1/4 of pudding mix and 1/4 nuts between layers and on top of torte. Refrigerate for 2 to 3 hours before serving.
Mix eggs, sugar, vanilla and oil; add baking powder, flour, salt and soda. Add remaining ingredients and mix well. Bake in a 13 x 9 x 2-inch pan at 325° for 1 hour.
Melt butter in skillet. Mix sugar with eggs and add to melted butter, also dates. Cook this mixture until it thickens and browns, stirring constantly. Remove from heat; add remaining ingredients and mix well. Cool; form into rolls and roll in coconut, powdered sugar or chopped nuts. Wrap roll and refrigerate. Slice as needed.
Cook in double boiler until thicken then add 1 tablespoon vanilla and 2 tablespoons margarine and mix well. Pour in pie shells. Beat egg whites until stiff, then add 1/3 cup sugar and pinch of tartar. Pour over pies.
Remove fat and outside membrane from meat. Score on both sides. Combine remaining ingredients and marinate steak in mixture 1 to 8 hours, covered. Place steak on rack of grill. Broil/grill for 4 minutes on each side for medium. Serves 4 to 6.
Mix well with hands; pack and press tightly in a pan with a hole in middle. Cook at 275° for 1 hour. Don't overcook. Turn out; wrap loosely in foil. Store in cool place. Will keep indefinitely in freezer.
Mound the flour on a bread board and make a hole in the center of it. Drop the eggs into the hole and work into the flour. Add salt and water and knead mixture until it is firm. Let rest 10 minutes covered with a damp cloth. Divide the dough into halves and roll out thin. Cut into circles with a large biscuit cutter. Place a small amount of filling on one side of each of the dough rounds. Moisten edge of round with water and then fold edges together to form a pocket and press firmly. Be sure the edges are well sealed to prevent the filling from running out. Drop the pierogi into salted boiling water. Cook gently for 3 to 5 minutes. Lift out of the water carefully with slotted spoon. Drain.
Mix the preceding ingredients and brown in butter on stove. Mix another can of cream of chicken soup and 1 can water. Pour over top of balls. Bake at 350° for 45 minutes.
Cut Crisco into flour with a pastry blender until mixture resembles coarse meal. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface and knead lightly, 3 or 4 times. Roll dough to 3/4-inch thickness; cut with a 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake at 425° for 13 to 15 minutes. Brush biscuits with melted butter. Yields 1 dozen.
Mix flour, butter, sugar and salt. Add eggs that have been slightly beaten. Add corn. Pour in a buttered casserole. Bake for 45 minutes at 325° to 350°. Stir once after the mixture is heated through and before it becomes set.
Cream shortening. Add sugar gradually and cream until fluffy. Blend in egg yolk and mix well. Sift flour, baking powder, salt and nutmeg together. Add to creamed mixture, alternating with milk. Fold in beaten egg white. Pour into greased muffin pans, filling half-full. Bake at 350° for 20 to 25 minutes. Makes 12 muffins.
Cream together first 3 ingredients. Add the rest of the ingredients (except melted butter, cinnamon and sugar mixture) and mix well. Put heaping teaspoonful in each well-greased miniature muffin pan. Bake at 350° for 10 to 12 minutes. They do not brown. When baked, turn out muffins and dip in melted butter and cinnamon/sugar mixture. I start with 1/2 cup melted butter and 1/2 cup sugar, but I always need more. Serve warm or cold. Store in Tupperware-type container.
Put butter in shallow pan, about 7 x 9-inch. Add lemon juice, Worcestershire sauce, barbecue sauce, and Tabasco; heat until butter is melted and mixture covers bottom of pan. Place shrimp in pan, adding garlic salt and lots of black pepper. Place in oven under broiler and broil for 10 to 12 minutes actual broiling time. Shrimp should be basted at least twice, with basting time not counted. Keep warm and serve with toothpicks or on pieces of French bread.
Stir all together and freeze in quart container. About 2 hours before serving, take out of freezer. Just before serving, add 1 bottle ginger ale to each quart. Use potato masher to break up frozen chunks. (I use the blender to mash the bananas and it works great.)
Slice bread diagonally into 10 to 14 slices about 3/4-inch thick. Place on a rimmed baking sheet. In medium bowl, whisk together eggs, milk, baking powder and vanilla. Slowly pour over bread, turning to coat. Cover with plastic wrap and refrigerate overnight. Before serving, preheat oven to 450°. Use butter to grease a 9 x 13-inch pan. Mix sugar, cinnamon and cornstarch in dish. Gently stir in blueberries until coated. Place bread, wettest side up, on berries. Wedge slices in tightly, cutting some pieces to fit, if necessary. Brush tops of bread with melted butter.
Break the vermicelli into small pieces, about 2 inches long. Cook in boiling, salted water for about 10 minutes. Rinse in cold water; drain thoroughly. Combine with remaining ingredients Chill at least 3 hours before serving.
Drain cooked sausage and spoon into lightly greased 13 x 9 x 2-inch baking dish. Combine grits, cheese and butter, stirring until cheese melts. Combine eggs and milk; stir into grits. Pour over sausage. Bake 1 hour at 350°. Garnish with parsley and pimento strips, if desired. Serves 15.
Mix all ingredients together and make into patties. Fry in hot oil. Drain well.
Melt butter in skillet. Add spinach. Let set until thawed. Add seasoned salt and onion. Cover and cook on medium heat until heated. Sprinkle flour over spinach. Blend in and cook 1 minute. Add sour cream. Heat until hot. Do not boil.
Rub strawberries through a nylon sieve using a wooden spoon. Stir in lemon juice. Gradually add sugar, stirring well between each addition. Whip the cream until peaks form and fold into mixture. Pour into freezer container and freeze. Beat after 1 hour. Cover, then seal and freeze.
Put 1/2 of corn bread dressing in bottom of 9 x 9-inch square dish. Add half of the melted margarine and 1 cup chicken broth. Layer pieces of chicken on top. Mix sour cream and soup together. Spoon over top of chicken. Add remaining dressing, margarine and broth. Bake at 350° for 30 minutes.
Cut butter in small pieces in large mixing bowl. Add oats and pour in boiling water. Let stand 20 minutes. Add sugars and eggs. Mix well. Sift together dry ingredients. Add to mixture and beat well. Add vanilla and mix well. Pour into large cake pan and bake at 350° for 30 minutes.
Prepare crust. On lightly floured surface, roll out half of the pastry to form a 12-inch circle. Mix into a 9-inch pie plate. Trim even with rim or pie plate. For top crust roll our remaining dough. Set aside.
Roll dough into rectangle. Place shaved ham in center. Cover with 1/2 Mozzarella cheese and 1/2 Monterey Jack cheese. Sprinkle with Italian seasonings. Take bottom part of dough, fold over ham. Repeat procedure, ham, cheeses and seasoning. Take top and fold over ham. Seal seams by wetting and pressing together. Bake 25 minutes at 350°. Serve hot. Dip in spaghetti sauce or pizza sauce.
Line a 9-inch pastry pan with dough. Spread with butter (quite a bit). Add sugar and flour. Stir in, with finger, milk. Sprinkle with nutmeg and bake at 350° for 55 minutes.
Whip the cream cheese and confectioners sugar together. Add everything else and combine well. Pour into crust. Refrigerate overnight.
To give chicken noodles a different taste, add the carrot, pepper, celery and potato to chicken broth when you put your noodles on to cook. Very tasty.
Beat egg yolks and water until thick and lemon colored. Add sugar gradually and continue beating. Sift flour before measuring and then sift flour, baking powder and salt 3 times and fold into the egg mixture. Beat egg whites until foamy, then add cream of tartar and continue beating until stiff. Gradually fold in egg whites. Bake at 325° for 1 hour.
Saute onion, celery and green pepper. Add chicken, sausage and shrimp. Add tomatoes and tomato sauce.
Melt stick of butter. Add sugar and egg; beat well. Stir in pecans, coconut, raisins and vinegar. Pour into unbaked pie shell. Bake at 275° for 45 minutes or until golden brown.
In a large mixer bowl, cream butter and sugars until light and fluffy. Beat in eggs. Add flour, baking soda, cinnamon and salt. Mix well. Stir in oats, raisins and pecans. Dough will be stiff. Refrigerate dough, covered, until chilled or as long as overnight. Reheat oven to 350°. Shape rounded tablespoonfuls of dough into letters. Place on lightly buttered baking sheets about 1-inch apart. Bake in a 350° oven for 10 minutes or until lightly browned. Remove; let cookies stand on baking sheets for 2 minutes. Transfer to wire racks to cool completely. Makes 4 dozen cookies.
Sieve raspberries; discard seeds. In a punch bowl, stir together sieved raspberries, pineapple juice, peach or apricot nectar, lemon juice and carbonated water. Float frozen peach slices in bowl. Makes 12 (4 ounce) servings.
Combine the wheat germ, onions, sun-dried tomatoes, basil and garlic powder. Add 1/4 cup melted margarine. Set aside.
In large bowl, beat potatoes with electric mixer at medium speed until well blended with sugar, margarine, salt and nutmeg. Fold 1/2 of the orange sections into potato mixture. Pile into 2-quart casserole.
Mix all ingredients together. Spoon into muffin tins. Bake at 350° to 400° until golden brown.
Scramble hamburger meat with chopped onion until done. Drain meat, then add mustard, ketchup and beans. Flatten biscuits on baking sheet; add meat and bean mix on top of biscuits. Bake at 425° until biscuits are done. Add cheese halfway through baking.
Cream butter and sugar until light. Beat in egg and vanilla. Sift together dry ingredients and blend into creamed mixture. Stir in nuts. Drop from teaspoon on ungreased cookie sheet. Bake at 350° for 10 minutes. Makes 2 1/2 dozen.
Mix ingredients in a shallow pan. Bake at 350 for 15 minutes, stirring every five minutes.