HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, mix sugar in water. Stir until sugar is dissolved. Bring to a boil. Add cranberries and return to boil. Reduce heat and simmer about 10 minutes, stirring occasionally until cranberries "pop".
Combine sugar, jello and hot water, then add other ingredients. Chill until firm.
Take crescent rolls and spread on pizza pan or baking stone with points to the middle; mold crescents together to make a crust. Bake at 350° for 10 to 15 minutes, until lightly browned. Remove and let completely cool.
In blender, sprinkle gelatine over water; let stand 2 minutes. In a small saucepan, bring reserved peach juice to a boil. Add juice to blender and process at low until gelatine is completely dissolved (2 minutes). Add remaining ingredients and process at high until blended. Pour into an 8 x 9-inch pie pan or crust prepared with 3/4 cup graham cracker crumbs and 2 tablespoons melted butter. Chill until firm, about 3 hours. Garnish with peaches.
Combine all ingredients, mixing well. Pour into a greased 9-inch pan. Bake at 400° for 20 to 30 minutes. Serves 8.
Mix sugar, syrup, water and butter in heavy 4-quart pan. Cook over medium heat stirring constantly until sugar is dissolved and mixture boils. Put in a candy thermometer, continue cooking without stirring to 280°. Then stir in nuts gradually, stir occasionally and watch closely until mixture reaches 300°. Remove from heat and add soda gently, but quickly, stirring all in at once. Pour on 2 buttered cookie sheets. Do not spread! Cool and break.
Lightly grease cookie sheet. Sift together and set aside the flour and baking soda. Cream the peanut butter, butter and vanilla. Add gradually, creaming until fluffy the sugar and honey. Add dry ingredients, 1/4 at a time. Mix thoroughly. Drop by teaspoon onto greased sheet. Bake at 350° for 10 to 12 minutes.
Cook sugar, syrup and salt to 245° or hard boil. Add oleo, milk and nuts slowly. Try not to stop boil. Cook over medium heat to 245°, stirring constantly (mixture will stick) about 25 minutes. Add 1/2 teaspoon vanilla. Let stand a few minutes. Beat and drop on buttered platter. Cool at room temperature. Makes about 30 (2-inch) pralines.
Combine juices in punch bowl. Add scoops of sherbet; pour ginger ale over this. Makes 25 (6 ounce) servings.
Sift flour once, measure, add soda, salt and spices; sift together 3 times. Cream shortening; add sugar, gradually beating thoroughly after each addition until light and fluffy. Add eggs and prunes and beat until well blended. Add flour alternately with milk, a small amount at a time (about 1/3 at a time), beating after each addition. Turn into two 9-inch greased and floured cake pans. Bake at 375° for 40 minutes. Frost with boiled frosting or Mocha Frosting.
Combine all marinade ingredients. Add chicken and coat all pieces. Cover, seal and refrigerate 3 to 4 hours or overnight. Grill on barbecue grill until tender and done or bake for 30 minutes at 350° until tender and done.
In a bowl, beat egg whites until frothy. Add water; continue beating about 1 1/2 minutes or until stiff peaks form. Fold yolks into whites. In an ovenproof skillet, heat margarine until it sizzles. Pour in egg mixture, mounding it slightly higher at the sides. Cook over low heat for 8 to 10 minutes or until puffed, set, and golden brown on the bottom. Then bake in a 325° oven for 8 to 10 minutes or until a knife inserted in the center comes out clean. Loosen sides with a metal spatula.
Cook carrots and green beans until tender and drain. Place in 2-quart casserole. In skillet, melt margarine. Add onions, basil, garlic salt, pepper and mushrooms; saute until onion is tender. Spoon onion mixture over carrots and green beans; top with tomato wedges. Sprinkle with cheese. Bake at 350° for 10 to 15 minutes. Serves 12.
Mix strawberries and jello with white cake mix. Then add water and wesson oil and strawberries and eggs. Beat real good and bake at 350 degrees until done.
Cut eggs in half lengthwise. Remove yolk and mash yolk with fork. Combine with remaining ingredients; blend well. Refill egg whites using approximately 2 teaspoons mixture per egg half.
Cream the Crisco and eggs well. Mix flour and sugar. Blend dry ingredients while adding small amounts of creamed Crisco and eggs; blend well. Add vanilla flavoring and stir. Pour into well-greased and floured tube cake pan. Bake at 350° for 1 hour. Cool in pan for 20 minutes, then remove onto plate.
Wash and soak beans in cold water overnight. Drain beans; add hot water and sliced vegetables. Add meat and spices. Cover; simmer slowly 1 1/2 hours. Melt butter; stir in 1 tablespoon flour and several dashes of paprika. Add some broth from soup to make paste. Stir this back into soup and cook a few more minutes. Makes 8 servings.
Put all ingredients in blender and mix. Heat oil in skillet. Drop 1/4 cup of batter into skillet for each pancake. Brown on one side, turn, and brown on other side. Remove with spatula to warm plate covered with paper toweling.
Mix all ingredients together. Put in 8-inch or 9-inch pan. Top with 1 1/2 cups of grated Swiss cheese. Bake 45 minutes at 350°. You may double recipe and put in 9 x 13-inch pan.
Beat eggs well. Slowly add sugar. Add condensed milk and then Pet milk. Add vanilla. Beat until well blended. Pour into ice cream freezer. Fill the rest of the way with whole milk (up to 2-inches from top). Freeze.
Heat oven to 375°. In an 8 x 10-inch baking dish, combine wine, bouillon, garlic salt and pepper; pour over chicken and veggies. Sprinkle with paprika. Bake, covered, for 35 minutes. Baste chicken with wine sauce and top with remaining onions. Bake, uncovered, 3 minutes.
Combine all ingredients. Use enough flour to make dough soft. Roll out and cut with cutters. Bake at 350° about 12 minutes.
Saute ground beef and onion together until meat is brown. Add remaining ingredients. Cover and simmer for 30 minutes, stirring occasionally. Makes 2 1/2 cups.
Mix brown sugar, flour and butter or margarine. Put half of mixture in bottom of unbaked pie shell. Mix sugar, nutmeg and sliced peaches and pour into shell. Beat egg and milk and pour over peaches. Top with remaining crumbs. Bake at 400° for 40 minutes. Cover edges of shell with foil to keep from overbrowning.
Mix ingredients together and pour into a 10 x 10-inch baking dish. Bake at 350° for 45 minutes or until done. Let cool before cutting.
Heat cooking oil in a large pot or frying pan and brown beef in it. When meat is browned, add Worcestershire sauce, ketchup-water, garlic powder, bay leaf, salt, allspice and wine. If you wish, add liquid from can of sliced mushrooms at this time. Cover and simmer for 1 1/2 hours, stirring occasionally. Add cream of mushroom soup (do not dilute) and sliced mushrooms. Heat through. Add remaining 1/4 stick butter and heat through. Add sour cream.
Let stand 24 hours. Pour off excess dressing before serving. May be served plain or on lettuce.
Heat soup to quick boil. Add softened gelatin; mix and dissolve. Add softened cream cheese; beat well. Add mayonnaise; blend well. Add celery, onion and tuna or crab. Mold and chill.
Heat oven to 350°. In medium bowl, combine sour cream, milk and cream cheese. Beat until smooth. Stir in chicken, cumin, salt, green chiles and hot sauce. Spread mixture in 9-inch pie pan. Bake at 350° for 13 to 15 minutes, or until thoroughly heated. Arrange chopped tomato around outer edge of chicken mixture, place reserved chiles in center. Serve with tortilla chips.
Soften cream cheese. Blend onion, bell pepper and nuts, using some of pineapple juice in blender. Combine all ingredients. Roll ball in chopped nuts.
Mix dry pudding mix with undrained pineapple. Add Cool Whip and marshmallows. Add walnuts, if desired. Mix well and chill. Can be frozen.
Mix together. Spread on toasted bread. Broil quickly and carefully (cooks fast). Serve hot.
Combine milk and pudding. Add Cool Whip and sour cream. Mix until smooth. Layer in a container cookies, bananas or cherries and the pudding mixture. This makes a large pudding. A little crushed pineapple (drained) can be added to the banana pudding (optional).
Wash chicken and pat dry. Mix flour and Old Bay seasoning in paper bag. Heat cooking oil in large skillet. Combine water and egg in mixing bowl. Dip chicken in egg mixture, then in flour mixture (a few pieces at a time). Fry over medium heat until golden brown, about 20 minutes on each side.
Cook broccoli 5 minutes and drain. Combine eggs, soup, cheese and mayo. Fold in broccoli. Pour into casserole dish. Cover with crackers and dot with butter or margarine. Bake 30 minutes at 350°.
In a skillet, brown beef with onion and seasonings. Stir until well combined. In a 1 1/2-quart casserole, combine hamburger mixture with soup and water. Add noodles.	Bake at 350° for 35 minutes. Sprinkle cheese on top.
Place biscuits on cookie sheet. Let cool. Open biscuits on cookie sheet. Mix with mixer until blended well sour cream, cream cheese and Ranch dressing mix. Spread on top of a biscuit, then sprinkle carrots, cauliflower, broccoli and cheese on top.
Saute chicken, mushrooms and garlic in oil for 2 to 3 minutes. Add remaining ingredients, except rice, and bring to a full boil. Stir in rice, remove from heat; cover and let stand 5 minutes. Makes 4 servings; 350 calories per serving.
Combine all and pour into baked pie shell. Bake at 300° for about 30 to 40 minutes.
Brown sausage in a skillet until cooked thoroughly, breaking into small pieces; drain. In a bowl, combine soup, cheese and water. Add biscuit mix and stir until well blended. Add sausage. Place batter into greased muffin cups, filling about 3/4 full.
Cook potatoes in boiling water to cover for 25 minutes. Let cool. Peel and cut into 1/2-inch slices. Arrange in greased 11 x 7-inch baking dish. Set aside.
Preheat oven to 350°. Line shallow pan with foil wrap. Place chicken in pan. Mix remaining ingredients together and pour over chicken. Cover tightly with foil. Bake 45 minutes, then uncover and bake 30 minutes longer.
Mix all ingredients and press into a 9 x 13 pan. Bake at 350° for 20 to 25 minutes or until toothpick inserted comes out clean. Top with one 12 ounce bag of chocolate chips. Return to oven until chips have melted enough to spread evenly over cookie mixture. Cut into squares and serve when cool.
Preheat oven to 400. In a large bowl whisk together egg yolks and sugar until sugar has dissolved and the mixture is thick and pale yellow.
Precook peppers in boiling water 5 minutes. Brown meat and onion. Add corn, tomato sauce, Worcestershire sauce, salt and monosodium glutamate. Simmer until heated through (5 minutes). Add cheese. Stir until melted. Layer meat, pepper strips, meat, etc., in baking dish. Top with buttered crumbs. Bake, uncovered, at 350° for 40 minutes.
Melt margarine. Add brown sugar. Cook 2 minutes over low heat. Add milk. Bring to boil. Cool. Add confectioners sugar and mix well. Immediately spread on cooled cake. Yields enough for one 2 layer cake.
Cream sugar and oil. Add eggs one at a time, beating after each addition. Add flour, vanilla, salt, nuts and apples. Add soda last. Bake 1 1/2 hours at 325°.
Put in saucepan the clear jell, sugar, salt, Karo syrup and coloring; stir together and add the cold water. Then add hot water and place on stove to boiling point for 1 minute. Remove from stove and add the jello. Stir until dissolved and let cool until just cold, then add washed, drained and cut strawberries. Fill the pie crust and refrigerate until it thickens. Top with whipped cream or Rich's topping. Delicious!
Mix ingredients and pour over wings in shallow Pyrex. (Mixture should cover wings.) Cover and refrigerate overnight. Cook in same container with foil covering at 350° for 1 hour. Uncover and turn wings. Leave uncovered and bake 1/2 hour more.
Mix first 8 ingredients together and refrigerate to chill. Mix next 3 ingredients together and form into a ball. Chill the cheese ball for 3 hours. When ready to serve, pour the sauce over the cheese ball and serve with your favorite crackers.
Mix Kool-Aid, sugar and water; add pineapple juice. Chill. Pour over ice in punch bowl; add chilled ginger ale. Serve at once. Pour over 2 or 3 pints sherbet for an extra special punch. Use raspberry sherbet with red punch and pineapple or lemon sherbet with green punch. Yield: 50 servings.
Separate egg whites. Blend flour, sugar and 1/2 can of milk. Add egg yolks; beat. Add remaining milk, water and vanilla; blend. Cook on medium-high heat until mixture gets hot, then lower temperature to medium heat, stirring constantly. Add butter when mixture is hot. Cook until desired thickness is reached.
Grease 10-inch pie plate. Mix ingredients in blender for 1 minute. Pour into greased pie plate. Bake at 350° for 45 to 50 minutes.
Mix soup with milk; save 1/2 cup of mixture. Mix remaining soup mixture with rice, mushrooms (including liquid) and half of onion soup mix. Pour into casserole dish. Place breasts on top. Pour reserved soup mixture over chicken and sprinkle with remaining onion soup mix. Cover and bake 1 hour at 350°. Uncover and bake 15 minutes longer.
Bring water to boil. Add rings and cook until medium. Mix with all ingredients and refrigerate. Season to taste. Recipe may be halved.
Pour into an unbaked pie shell on 9-inch plate; cover with top crust. Make slits for steam. Bake at 400° for 25 minutes or until crust is golden brown.
Brown meat in shortening in a skillet. Add remaining ingredients. Simmer for 15 to 20 minutes, adding more tomato juice, if necessary. Spoon onto hamburger buns. Makes 6 to 8 Sloppy Joes.
Combine first 5 ingredients in a large plastic bag; set aside. Combine butter and remaining ingredients; cool slightly and pour into bag. Close and shake until well coated. Divide mixture into 2 large roasting pans; place pans on oven racks, one above the other, in same oven. Bake at 225° for 1 hour, stirring every 15 minutes. Remove from oven; spread on paper towels to cool. Store in airtight containers. Yield: 8 quarts.
Place all ingredients in blender. Blend until smooth and creamy. Makes 2 servings.
Dissolve jello in 2 cups boiling water. Add frozen strawberries, stir until slightly thick. Mix pudding as directed. Cut cake in bite size chinks, make layer in bowl. Pour jello on cake and then pour pudding. Make 2 more layers and top with whipped cream or Cool Whip. Can then top with chocolate, cherries or bananas, or all 3.
Beat eggs; add remaining ingredients in order listed and beat until smooth. Cook on griddle at 325°. Makes 20 (4-inch) pancakes.
Drain beans well; add vinegar and heat to boiling. Add sugar and pimentos. Crush bacon into	bits. Just before serving, for crispness add onion and bacon bits.
Mix all ingredients together. Pour in an unbaked pie shell. Bake 40 minutes at 350°.
Saute onion in oleo, add bouillon cubes, water, noodles and broccoli. Cook until tender. Add milk, cheese and garlic salt. Cook slowly until cheese is melted.
Put smokies, celery and onions in a pan; cook until tender. Drain off grease. Mix in potatoes. Cover with water; cook until tender, not mushy. Drain water. In other saucepan, mix soup, celery, Cheez Whiz and milk. Cook until cheese melts. Dump with other ingredients. Simmer 10 to 15 minutes.
Brown beef and drain fat. Add onion and green pepper. Continue cooking until onion and pepper are soft. Add next 8 ingredients. Simmer 5 minutes more. In microwave, melt margarine. Add flour. Stir in milk. Microwave on High 6 minutes, stirring well every 2 minutes. Blend in sour cream. Heat 1 minute longer, but do not boil. Grease a 13 x 9-inch casserole. Cut tortillas into 6 to 8 wedges each and line casserole with half of the tortilla pieces. Top with meat mixture, sauce and grated cheese. Repeat layers. Bake at 375°, uncovered, for 25 minutes until sauce is bubbling.
Put oil in pan; pour in rice and brown. Add onion and hamburger meat. Cook real done; salt to taste. Add tomatoes. Cover and cook 20 minutes or until rice is tender.
Pare potatoes; cut into squares. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes and shake a few at a time in bag, coating well with cheese mixture. Melt butter in 13 x 9-inch pan; place potatoes in layer and bake at 375° for 1 hour, turning once during baking. Makes 6 to 8 servings.
Put meat, onions, consomme and soup in electric casserole, such as a crock-pot, on low. Cook 8 hours or so. Serve over noodles.
Cream together sugar, butter, eggs and vanilla until smooth. Sift together flour, baking powder, baking soda and cinnamon, then gradually add to sugar and butter mixture until well blended. Roll out on floured surface and cut into desired shapes. Bake at 350° on ungreased cookie sheet for 8 to 10 minutes. Glaze lightly with mixture of confectioners sugar and water. Enjoy!
It is the browning that gives a stew the rich color and flavor everyone likes. Heat oil in Dutch oven; add beef cubes and brown on all sides. Turn cubes with tongs and add slices of onion, along with garlic, boiling water, salt, lemon juice, sugar, Worcestershire sauce, pepper, paprika, bay leaves and allspice or cloves. Gentle cooking is what makes the meat tender. Cover and simmer (not a boil) 2 hours. Stir now and then to prevent sticking. When meat is almost done, add the vegetables. For handsome looks, cut each kind of vegetable the same size. Now simmer the stew until everything in the kettle is tender. Discard bay leaf and garlic cloves.
Preheat oven to 350°. Mix creamed spinach with milk in bowl. Spoon half the creamed spinach mixture into shallow 2 1/2-quart casserole. Top with half the tortellini and chopped tomatoes. Repeat layers with remaining creamed spinach, tortellini and tomatoes. Sprinkle with basil and Parmesan cheese. Bake, covered with foil, for 40 minutes. Yields 6 servings.
Cream the butter, onion, mustard and seed. Spread on each side of buns. Place slice of ham on bottom half of bun. Cover with a slice of cheese. Top with remaining half of bun. Spread top of bun with butter mixture. Cook 3 sandwiches at a time for 2 minutes and 30 seconds.
Bake cake mix according to directions in 9 x 13-inch pan. While warm, pick with fork and add 1 can milk over top. When cake is cool, add 1 package of thawed coconut to Cool Whip and ice. Add second thawed package of coconut to top of icing.
Brown beef and onions; drain. Add all other ingredients. Bring to boil; reduce heat and simmer for approximately 35 minutes. Makes 17 cups.
In a 3-quart casserole, stir together sugar, milk and salt. Mix well. Add peanut butter and cover. Microwave on High for 6 minutes until hot and bubbly. Stir well. Microwave at Medium for 10 to 14 minutes, uncovered. Stir well every 5 minutes. When sufficiently cooked a few drops of mixture will form a soft ball in cold water (candy thermometer will read 235°). Let candy stand without stirring at room temperature until lukewarm. Add vanilla. Beat with spoon until thick and it loses its gloss. Quickly stir in the nuts and pour into an 8 x 4 x 3-inch buttered loaf pan. Cut when set. Makes 1 pound.
Stir well with 3/4 cup cracked ice. Pour into glasses, the rims of which have been rubbed with citrus rind and then spun in salt.
Cream eggs and sugar. Add oil slowly and beat well. Add vanilla. Sift flour, cinnamon, salt and soda; stir into creamed mixture. Add remaining ingredients. Pour into a prepared 9-inch tube pan. Bake at 350° for 1 hour.
Pare, dice and cook eggplant in boiling water until tender. Drain well and mash. Add egg and mix well. Layer in greased baking dish, eggplant sprinkled with cheese, salt and pepper, cayenne pepper and dot with butter. Repeat process with cheese layer on top. Bake at 400° for 20 minutes.
In glass baking pan, slice onion and put in bottom of baking pan. Slice 1/2 stick of butter in thin slices; place over onions in bottom of baking dish. Put in cod fillets so they are lying flat. Sprinkle lemon juice on top of fillets. Cover with microwave wrap; vent one of the corners to release the steam. Bake on High for 7 minutes if frozen or 4 to 4 1/2 minutes if thawed. Take out of microwave; turn fillets over and bake on High for 7 minutes if fillet was frozen or 4 to 4 1/2 minutes if fillet was thawed. Cover again with microwave wrap.
Mix pudding according to directions on box. Stir in Cool Whip. Line pan with graham crackers in bottom of pan. Then pour pudding mix over them. Repeat layers. Finish with crackers on top. Ice top. Refrigerate before serving.
Slice steak into very thin slices and set aside to soak in 1/2 bottle of soy sauce and flour for about 30 minutes. Set your electric skillet on high using no oil. Stir-fry steak until tender. Add mushrooms, onions and peppers and let cook down a little, then add about 4 cups of water and a bottle of the lite soy sauce. Cover and let the vegetables get tender. Serve over cooked rice. Serves about 6 to 8 people.
Let cucumbers stand in lime water for 24 hours; drain. Soak in cold water for 4 hours, changing water each hour. Bring sugar to boil. Pour over cucumbers and let stand overnight. Bring all to boiling point and seal in jars.
Cook rice according to package; set aside. In 3-quart pan cook onion, celery, green pepper and garlic in butter or margarine until tender. Stir in undrained tomatoes, tomato paste, sausage and Creole seasoning. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Stir in chicken pieces and hot pepper sauce. Simmer, covered, about 15 minutes or until chicken is done. Stir in cooked rice; serve with okra.
Scald milk in top of double boiler. Beat egg yolks with sugar. Stir in about 1 cup hot milk. Quickly stir into remaining hot milk in double boiler and cook, stirring constantly over simmering water until mixture thickens and coats a metal spoon. Remove from hot water and add vanilla. Chill. Add undiluted orange concentrate. Makes 16 1/2-cup servings.
Cut beef into strips and set aside. Heat oil in a large nonstick skillet over high heat; add meat and stir-fry until browned. Transfer meat to a bowl.
Pour juices and water into an electric percolator. Add brown sugar. Place cloves and cinnamon in the percolator basket. Perk through complete cycle; serve hot. This can be heated for a while in a pan on the stove if you don't have a percolator. Yields about 2 quarts.
Combine flour, salt, cinnamon and soda; sift over fruit and pecans, mix well. Cream oleo and sugar; add to fruit mixture. Beat eggs well, pour over fruit mixture and mix well. Bake at 350° for 10 minutes.
In a small bowl, combine tomato sauce, brown sugar and mustard. Set aside. In large mixing bowl, combine eggs, onion, cracker crumbs, ground beef, salt and pepper. Add 1/2 cup of tomato sauce mixture and stir thoroughly. Place meat mixture in glass ring mold or 2-quart microproof round casserole. Pour remaining tomato sauce over top of meat. Cover loosely and cook on HIGH 12 to 14 minutes. Let stand, covered, for 5 to 10 minutes before serving. Makes 6 servings.
Boil raisins in water. Add rest of ingredients and spread on cookie sheet and bake.
Mix well. Chill overnight. Serve with 1 pound pumpernickel bread.
Pop the corn; set aside. In saucepan, cook sugar and butter until sugar is dissolved. Add marshmallows. Stir constantly until marshmallows are melted and well blended. Pour over popcorn; form into balls or leave in bowl. (Popcorn will remain chewy and soft.)
Mix apples and vanilla pudding together. Beat egg yolks, sugar, cream, melted butter and lemon together. Beat egg white until stiff; mix ingredients together. Pour in pie shell. Bake at 350° for 40 minutes.
Peel off outer skin and wash. In a greased casserole, place the onion. Sprinkle with salt and pepper. Pour a can of cream of mushroom soup over onions (1 can for 6 onions). Cover each onion with 1/4 cup of cheese. Bake in 350° oven until fork can pierce onions easily, about 30 minutes.
Melt 3 tablespoons butter; saute carrots and onions. Add broth. Melt 2 tablespoons butter in saucepan. Stir in 4 tablespoons flour. Cook for 3 to 5 minutes, stirring occasionally. Combine roux and broth. Add cheese and parsley. Stir well. Season to taste. Top with green onions when served.
Mix pretzels, melted oleo and 1 tablespoon sugar. Press into 9 x 13-inch pan. Bake 6 minutes at 400°. Cool.