HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse the cranberries, discarding any stems or blemished berries. Transfer them to a medium saucepan; cover with water. Bring to a boil and cook over medium heat for 2 minutes. Drain well and transfer to a plastic or glass container. Add the remaining ingredients and combine with a wooden spoon. Cover and refrigerate; use when needed. This can be used up to 1 week.
Melt together chocolate bar, margarine and milk. In bowl, beat eggs, cornstarch, sugar and vanilla. Then add chocolate mixture. Pour into unbaked pie crust. Sprinkle coconut and nuts over top and bake at 375° for 40-50 mins. Cool completely until set.
Mix pineapple, cheese, flour and sugar. Place in 8 x 8-inch casserole dish. Mix crushed Ritz crackers and melted butter. Sprinkle on top of fruit mixture. Bake 20 minutes at 350°.
Preheat oven to 425°. Into a 1 1/2-quart shallow baking dish, spoon peach pie filling. Into a medium bowl, measure flour, brown sugar, cinnamon and salt. With pastry blender or 2 knives used scissor-fashion, cut in butter or margarine until mixture resembles coarse crumbs. Stir in coconut. Crumble mixture evenly over peach pie filling. Bake 15 minutes or until topping is golden brown and filling is bubbly. Serve with half and half.
Thoroughly cream together the sugars, margarine and eggs. Stir in oil and vanilla. Sift together dry ingredients. Add to creamed mixture; blend well. Refrigerate until dough is firm. Form into small round balls and place on ungreased cookie sheet. Press with fork or fingertips to thin balls. Bake at 350° until lightly browned. Makes approximately 5 dozen.
Boil potatoes, cool, then peel and cut. Add all ingredients and mix together. Refrigerate.
Mix 1/2 cup of rice and 1 pound hamburg. Add to Swiss chard leaves. Use toothpicks to hold leaves together. Put 2 cans tomatoes and 1 teaspoon onion powder in large frypan or Dutch oven. Dissolve two beef cubes in hot water; add to pan. Place pigs in pan and bring to boil and let simmer on top of stove for 1 1/2 hours.
Trim any excess fat from beef. Discard fat. Cut beef into serving-size pieces; season with salt and black pepper to taste. Scrub potatoes. Cut scrubbed potatoes into quarters. Cut carrots and parsnip diagonally into 3/4 inch slices. Slice celery into 1 1/2 to 2 inch pieces. Place potato, carrot, parsnip, celery, onion and bay leaves in slow cooker. Sprinkle rosemary and thyme over vegetables. Arrange beef over vegetables in slow cooker. Pour broth over beef. Cover slow cooker and cook pot roast on LOW about 8 1/2 to 9 hours or until beef is fork tender. Remove beef to large serving platter. Arrange vegetables around beef on platter. Remove and discard bay leaves. Serve pot roast with juices from slow cooker or with gravy, if desired.
Mix and chill. This salad is pretty cut and served on a lettuce leaf. Garnish with pecan half or cherry half.
Heat oven to 350°. Grease and flour square pan (8 x 8 x 2-inch or 9 x 9 x 2-inch).
Combine ingredients put in greased baking dish. Bake for 25 minutes in a 350° oven.
Heat oil in a large saucepan over low heat. Add onion and cook until tender. Stir in rice and cook with oil. Add wine and stir until evaporated. Add dried mushrooms, the water they were soaked in and the tomato paste, mixed in 1/2 cup of chicken broth. Stir until liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly. Each addition should be absorbed before adding the next. Cook, uncovered, until broth is all absorbed and rice is tender to the bite. Do not overcook. Remove from stove. Add Parmesan cheese; stir and serve.
Saute peppers, celery and onions down to nothing. Add a little water at a time to keep from sticking. Add tomatoes, sauces, beans, beef cubes and soup mix. Cover with water and cook until cabbage is done.
Combine carrots, green beans and onion in glass jar with good lid. Combine oil, vinegar, honey and salt. Pour over vegetables. Marinate several hours or overnight (turn jar upside down a couple times). When marinated, drain well. (Because of the honey, you may want to blot vegetables by pouring about a third at a time on a paper towel lined platter.) Arrange on chopped lettuce. Garnish with pickled beets, or put marinated vegetables in glass bowl and serve as vegetable dish.
Beat margarine and sugars until fluffy. Beat in eggs, orange peel and lemon peel. Combine flour, baking soda, cinnamon and nutmeg; beat into margarine mixture until blended. Stir in dates and raisins. Drop by heaping tablespoonfuls onto lightly greased cookie sheet. Spread slightly with back of spoon or fork. Bake at 375° for 10 to 13 minutes. Cool on wire rack. Makes 4 dozen cookies.
Melt margarine in a sheet pan in a 300° oven. Meanwhile, beat egg whites until stiff. Stir in brown sugar, then stir in pecans until all are coated. Place pecans in pan with melted margarine and flatten as much as possible with a spoon. Bake for 15 minutes, then stir and turn pecans to coat and break them up. Stir every 15 minutes until they have cooked for 45 minutes. Remove from oven, salt lightly with Lawry's salt. Stir again and cool. Store in airtight container.
Bake chicken, uncovered, for 40 minutes. Melt butter or margarine in saucepan. Blend in flour. Remove from heat and add broth and cream. Cook until thickened. Add seasonings. Cook spaghetti and combine with sauce. Remove chicken from pan. Spread spaghetti mixture in pan. Put chicken on top. Sprinkle with cheese. Bake again for 30 minutes.
Chop vegetables in food processor, medium fine. Place ingredients in large mixing bowl or pitcher and cover with tomato juice. Let stand in refrigerator for 24 hours. Strain.
In large heavy skillet, melt butter. Add rest of ingredients in layers. Cover and let simmer 40 minutes or until done.
Wash and dry lettuce. Separate leaves and place in a bowl. Arrange thin slices of avocado over leaves. Combine rest of ingredients in a cup. Pour over salad and toss gently. Arrange on 2 salad plates and serve.
Preheat oven to 350°. Combine all ingredients and pour in greased 8-inch pan. Bake for 40 minutes.
Cook and drain macaroni. Add dressing. Chill overnight. Next day, add vegetables, cheese and sour cream.
In blender, combine buttermilk with banana on low speed. Gradually add ice cubes until mixture becomes thick. Makes 1 serving.
Spread apples in bottom of baking dish. Mix remaining ingredients with fork, then spread over the apples. Bake at 350° until apples are tender and crust is brown (about 30 minutes). Top with cream or whipped cream. You can also make this recipe using peaches.
Slice tomatoes into 1/4-inch slices. In shallow pan, place cornmeal, flour, sesame seed, onion salt and pepper.
Mix together as pie crust and take out 3/4 cup of crumbs, then add 1 beaten egg and 1 cup milk and 2 teaspoons baking powder. Mix together and bake in pie tins. Sprinkle crumbs over batter. Bake in greased pans 25 to 30 minutes in 350° oven.
Mix cream, sugar and gelatin. Heat mixture over low heat until gelatin dissolves. Remove from heat and allow to completely cool at room temperature or in refrigerator. Mix in sour cream and vanilla. Chill. Beat with a whisk before serving.
Mix butter or margarine with water. Stir in stuffing. Add egg and sausage. Blend with hands. Chill one hour or more. Shape into balls. Cut bacon in thirds. Wrap around the balls and secure with a toothpick. Cook at 375° for 35 minutes on greased cookie sheet.
Mix all ingredients except marshmallows in a lightly greased baking dish; blend well. Top with marshmallows. Bake at 350° for 15 to 20 minutes or until sweet potatoes are hot and marshmallows are lightly browned.
Place tomato on bread. Put cheese on. Cut bacon in half and place on top. Put under broiler until bacon is done.
Whip butter, then add sugar and cream together. Beat in eggs, one at a time. Sift together separately the flour, baking powder, soda and salt. Add to creamed mixture 1/3 to 1/2 at a time. Mix well between each addition. Add vanilla and mix well. Spray a 10-inch Bundt pan with nonstick cooking spray and spoon in cake mixture. Bake at 325° for about 90 minutes or until inserted toothpick comes out clean.
Mix dry ingredients. Add butter, egg and milk. Mix and fold in berries. Bake at 400° about 20 minutes.
Cook sausage and hamburger. Cool. In skillet, mix tomatoes, garlic salt, green pepper and onions. Cook cabbage and drain. Put in greased baking dish. Add tomato mixture on top of cabbage. Put Swiss cheese on top and bake for 20 minutes at 325°.
Cook cabbage and drain. Layer about one-half of the cabbage. Add a layer of sliced cheese. Repeat balance of cabbage and cheese. Dilute soup with small amount of water. Pour over cabbage and cheese. Cook in 350° oven until cheese is bubbly. Crumble crackers over casserole. Return to oven and brown.
Mix cheeses and flour. Place in a 9 x 12-inch pan. Mix remaining ingredients and pour over cheeses. Bake at 350° for 30 minutes. Cool 30 minutes. Cut into squares.
Melt some Spry in a frying pan and brown chops. Remove and use paper towel to remove any grease. Peel potatoes and cut into quarters. Mix potatoes, chops and soup in a casserole and bake at 300° for 2 to 3 hours. Use soup as gravy over meat and potatoes.
In a medium bowl, make dressing by combining sour cream, mayonnaise, mustard, vinegar, sugar, salt and pepper. Add remaining ingredients and toss to blend. Refrigerate at least 1 hour before serving.
Drain pineapple, reserving juice. Set pineapple aside. In small bowl, combine cornstarch and juice until smooth. Stir in vinegar, catsup, brown sugar, soy sauce and ginger. Set aside. In a wok or large skillet, stir-fry chicken in 2 tablespoons oil 5 or 6 minutes. Sprinkle with garlic salt; remove and keep warm.
Cook the pasta in a large saucepan of boiling, salted water, following the directions on the packet. While the water for the pasta is heating, put the olive oil in a frying pan. Add the finely chopped garlic and chopped anchovy fillets and cook gently until they are almost melted. Now stir in the chopped tomatoes with their juice, the black olives and capers (these can be chopped or left whole according to taste, but if the olives are large it is better to chop them). Cook for 5 minutes. When the pasta is ready, drain it and add the sauce. Mix well; sprinkle with chopped parsley and serve immediately.
Put all ingredients in blender or food processor until thoroughly mixed. Pour into 9-inch unbaked pie shell and bake at 375° for 40 to 45 minutes, until set. Serve plain or with whipped cream.
Mix together cream cheese and sugar; set aside. Mix Dream Whip, milk and vanilla until fluffy. Mix all ingredients together. Pat graham cracker crumbs in pan. Pour in mixture. Top with 1 can cherry pie filling. Chill.
Butter saucepan and combine ingredients, stirring constantly until fudge is soft ball stage. Add butter and let set until the bottom of the pan is warm. Add vanilla and beat until fudge loses its gloss. Add chopped pecans and pour into buttered pan.
Oven at 350°. Sprinkle cherries with rum. Cream butter with sugar. Beat in egg and zest. Combine dry ingredients and stir into butter mixture. Stir in oats and cherries. Place spoonfuls of dough 1 1/2-inches apart on greased baking sheets. Bake until golden brown, 8 to 10 minutes. Cool completely before removing from sheets.
Cream egg and sugar. Add milk. Mix flour, baking powder and salt; add dates and pecans. Then add to creamed mixture. Bake in 13 x 9-inch pan at 325° for about 20 minutes or until edges are lightly browned and center springs back. Cool in pan and cut into bars about 1 x 3-inch. Roll in powdered sugar.
In mixing bowl, cream butter, oil and sugar. Add eggs, vanilla and sour milk. Blend well. Add flour, cocoa, baking soda, cloves and cinnamon and salt. Stir together. Add zucchini; mix well. Spoon into greased and floured 13 x 9-inch pan. Sprinkle with chocolate chips and nuts. Does not require frosting! Bake in glass pan at 325° for 45 minutes; metal pan at 350° for 40 minutes.
Sift all dry ingredients (except soda) together. Cream butter, sugar and egg. Add soda to persimmon pulp. Mix together. When completely mixed, fold in raisins and nuts. Drop by teaspoons on greased cookie sheet. Bake at 350° for 15 minutes.
Wash and stem mushrooms. Add onions and bacon to softened cream cheese. Mix well. Fill mushroom caps with cheese mixture. Place on cookie sheet. Bake at 350° for 15 minutes. Can be browned under boiler, if you wish.
Cook chicken breasts in glass dish covered with waxed paper for 16 to 18 minutes. Cool; tear into bite size pieces. Combine chicken, sour cream, evaporated milk, soup, hot sauce, onion, celery, chilies, tortillas and cheeses; blend well. Microwave for 12 to 14 minutes, turning halfway through cooking time.
Grind all ingredients (uncooked) together. Mix well. Stuff into turkey just prior to baking. Bake according to turkey directions.
Combine all ingredients in large bowl except mayonnaise. Toss with the mayonnaise dressing just before serving.
Mix sugar, salt and cocoa. Add eggs. Mix well. Stir in vanilla and milk. Add melted margarine. Add coconut and nuts. Pour into unbaked pie shells. Bake at 350° for about 40 minutes or until firm. Makes 3 if in bought frozen crusts or two 9-inch crusts of your own. May freeze after baked and cold.
Mash bananas. Combine oil, Sucaryl, buttermilk and vanilla. Mix. Add bananas. Add flour slowly. Add raisins and nuts last. Will be stiff. Pour into 2 deep pans about 3 x 5-inch depth. Bake at 350° for 25 minutes.
Combine cream cheese, sour cream and mayonnaise and place in bottom of 9 to 10-inch clear pie plate. Layer in order on top of cream cheese mixture: cocktail sauce, shredded cheese and chopped shrimp. Combine and layer on top of shrimp: green pepper and scallions. Refrigerate. Remove from refrigerator one hour before serving.
Preheat oven to 350°. Grease 9 x 12-inch glass dish with melted margarine. Mix in all ingredients. Bake for 45 minutes or until brown on sides.
Put everything except Cool Whip and graham cracker crumbs in blender and blend until smooth. Fold in Cool Whip. Sprinkle cracker crumbs in bottom of pie plate. Pour mixture over crumbs; refrigerate.
Mix together mashed potatoes, shortening, sugar and salt. Set aside. Dissolve yeast in milk and add to cooled potato mixture. Add eggs to this mixture. Add flour to make a soft dough. Cover dough with a cloth and set in a warm place to double in bulk. Knead down dough and make into loaves, hot rolls, cinnamon rolls, coffee cake or spudnuts. Let rise until doubled in size again. Bake in 350° oven, except for spudnuts which are deep fried. Bake loaves 1 hour approximately. Hot rolls about 12 minutes. Cinnamon rolls about 15 minutes. Coffee cake about 30 minutes.
grease bottom only of 9x13-inch pan. Preheat oven to 350°. Mix pecans and coconut and spread evenly in bottom of pan. Prepare cake mix as directed on box and pour over coconut and pecans. Mix together the remaining ingredients and spoon over cake batter. Bake 45 to 50 minutes. During baking, it cracks on the top resembling the aftermath of an earthquake.
Mix cheese with Cool Whip. Stir in jello (dry). Mix well and add pineapple. Refrigerate for a short time.
Mix all of the ingredients together. Roll into balls and bake on cookie sheet in center of oven at 325°, turning as they brown. Bake about 15 to 20 minutes on each side. Makes approximately 25 balls.
Mix together 1 cup the sugar, flour and melted butter. Beat egg yolks until light and add to mixture (save egg whites for meringue). Slowly add milk and salt. Pour into large bowl; cook in microwave until thick (stir mixture once or twice). Pour into 9-inch cooked pie crust.
Combine softened cream cheese and Cheddar cheese until well blended. Add other ingredients (except pecans) and mix well. Chill. After chilled, shape in a ball and roll in pecans.
Melt morsels. Add other ingredients. Drop by teaspoons on waxed paper.
Combine buttermilk, Old Bay, Tabasco sauce, onion, garlic, salt and pepper. Pour over chicken breasts and allow to marinate for 3 to 4 hours. Pour flour onto large plate. Remove chicken breasts from marinade and coat with flour. Place floured chicken on wax paper and refrigerate for 1 hour. Remove chicken from refrigerator and allow to warm to room temperature (about 15 minutes). In a large frying pan or skillet, heat oil to 370°. Cook chicken breasts one at a time for about 7 to 10 minutes each side until brown and cooked through. Drain chicken breasts on paper towels.
Pour milk into large mixing bowl. Add pie filling. Mix in instant coffee. Beat with wire whisk for 1 minute. Let stand 5 minutes. Fold in whipped topping. Spoon into crust. Freeze until firm, about 6 hours. Remove from freezer; let stand 10 minutes to soften. Top with fudge sauce. Store any leftover in freezer.
This was usually put into a pottery gallon jug, the kind molasses was always kept in in the winter. Today a thermos would be used.
Cook spinach according to directions; drain most of the juice (but don't press out excess juice). Add all the ingredients, putting eggs in last. Pour into a well buttered casserole or souffle dish. Spread the surface with buttered bread cubes (white or French bread). Sprinkle top with grated Parmesan cheese. Bake at 350° for 30 to 35 minutes in the middle of oven. Serves 6 to 8.
Stir together dry ingredients. Mix together all the cake ingredients except for the Snicker bars in large mixing bowl. Mix for 30 seconds on low speed, then for 3 minutes on high. Stir in Snicker bars. Grease and flour 8-inch round cake pans. Pour batter into pans. Bake at 350° for 35 to 40 minutes.
Layer first 4 ingredients in an 8 1/2 x 11-inch pan. Mix the remainder and pour over. Refrigerate overnight. Bake at 325° for 1 hour and 10 minutes foil covered; remove foil for the last 10 minutes. This is great to make in advance for breakfast or lunch guests. Also keeps well in oven, warmed.
Dissolve the pudding in pineapple juice. Mix all ingredients well and chill.
Combine and put in large casserole. Bake, uncovered, at 350° for 30 minutes. Add Mozzarella cheese on top and bake until melted.
Mix eggs, oil and sugar well. Add nuts, coconut, pineapple, flour and vanilla. Bake at 325° for 1 hour in a tube pan on lower rack in oven. When baked, punch holes in top of cake and pour the glaze over cake. Leave in pan overnight.
Saute first four ingredients and add next 6 ingredients. Cook noodles according to package directions. Mix with beef mixture and stir in sour cream.
Combine all ingredients. Mix well and pour into a greased 1 1/2-quart casserole dish. Bake at 350° for 45 to 50 minutes.
Cream shortening and sugars; add eggs and vanilla. Beat well. Add dry ingredients; add oats and nuts. Mix well. Drop by teaspoons on ungreased cookie sheets. Bake 15 minutes or until light brown at 350°. (I roll the dough in small balls.) Add raisins if you like.
Combine all ingredients. Place in 7 1/2 x 10-inch greased casserole dish. Sprinkle with potato chips or corn flakes or Pepperidge Farm dressing or a combination of any of these. Bake at 350° for about 20 minutes.
Slice beef across the grain into very thin strips. In skillet over high heat in 1 tablespoon hot margarine, cook 1/2 the beef and 1/2 the onion until beef is no longer pink and onion is tender. Set aside. Repeat with remaining margarine, beef and onion.
Cook potatoes and mash with cream cheese, cheese whiz and salt. Take the 1/2 of noodle, place one tablespoon of potato filling on noodle. Roll up and place in cake pan. Do this with remaining noodles and potato filling. Saute onions in oleo, pour over top of perogies. Bake at 350 degrees for 20 minutes. (Makes 2 pans.)
Wash zucchini and trim ends; slice into 1/2-inch slices. Slice onion and quarter. Melt butter; place in a shallow baking dish (9 x 13-inch). Layer zucchini, onion and corn. Season each layer with salt and pepper.
Boil a large fryer and debone. Cook spaghetti in chicken broth. Fry large onion in margarine. Cool slightly. Add cream of chicken soup, water and diced chicken. Heat and stir into drained spaghetti. Stir in Cheddar cheese until lightly mixed. May also add bell pepper if you like.
Whisk mayonnaise, vinegar and sugar. Add rest of ingredients; mix well and refrigerate overnight. Toss before serving.
In large pot, cook ground meat over medium heat, breaking up with fork until loses pink color. Pour off fat. Return to heat. Add chopped onion and continue to saute until onion turns soft and clear. Remove from heat and add remaining ingredients. Mix these ingredients with meat and onion. Add 3 cups hot water. Return to heat. Stir until begins to simmer. Cover. Reduce heat and simmer 30 minutes. Add Ranch Style beans and Wolfe brand chili and simmer 10 more minutes. Taste and adjust seasonings. Serve over rice.
Melt butter in 8 x 8-inch pan while heating oven to 350°. Coat pan and pour out excess butter to use later. Put cherry pie filling in pan. Mix cake mix and nuts together and put on top of filling. Pour butter on top. Bake about 40 minutes.
Mix in order and bake in 3 layers or 9 x 12-inch pan at 325°.
Wash well and cut unpeeled potatoes into wedges. Combine remaining ingredients in a plastic Ziploc bag. Add potato wedges into bag and shake to coat with powdered mixture. Leave 1-inch unzipped midway on Ziploc bag. Microwave on High for 10 minutes.
Cook sugar, Karo and water in heavy pan until it will spin a thread. Add peanuts. Cook from 5 to 10 minutes. When it begins to change color, add butter, then soda. Stir well. Pour out on a flexible buttered pan and spread as thin as possible. Let cool. Will break into small chips.
Dissolve both packages Kool-Aid and sugar in 3 quarts ice water in nonmetal pitcher. Add ginger ale and serve.
Mix together and simmer at least 20 minutes. Strain before serving. Garnish with thin orange slices if desired.
Grease and flour 10-inch tube pan. Mix all ingredients. Pour into tube pan. Bake at 350° for 50 to 60 minutes. Cool in pan for 15 minutes.
Cook flour and milk together; cool. Beat Crisco and add sugar. Add flour and milk mixture to Crisco and sugar mixture and beat until fluffy.
Saute green onions, garlic and butter over medium heat, 3 to 4 minutes. Remove from heat. Add remaining ingredients and mix until fairly creamy over low heat. Serve in a chafing dish or something to keep warm during serving. I serve with Carr's cracked pepper water crackers.
In a reusable plastic bag. Combine the first 4 ingredients. Spritz the potato wedges with butter flavored spray. Place in the bag a few at a time, and shake to coat. Arrange in a single layer on an ungreased baking sheet. Bake at 450 for 25-30 minutes or until tender. Makes 2 Servings - 1 Point Each.
Put tea bags in 2 cups of water and bring to a boil and brew for 3 minutes. After you add sugar, squeeze tea bags and add all ingredients. Freeze. Once this starts to freeze, stir to keep liquor distributed; sugar will dissolve. Put in big tub or ice cream container.
Mix all ingredients together in large bowl.	Pour in Bundt cake pan (sprayed with Pam). Bake 1 hour at 350°.	Easy and good! Time of preparation: 10 minutes. Serves 12.
Brown the ground beef and drain. Add the taco seasoning as package directs. Add remaining ingredients. Heat while stirring until blended and warm. Serve as dip with chips, veggies, etc. (Works well in crock-pot.)
Mix first 6 ingredients together and put in casserole dish. Put brown sugar over top, sprinkle coconut, pecans and marshmallows. Bake 20 minutes in oven at 350°.
Heat barbecue sauce and apple jelly until jelly is dissolved. Put wings in sauce and leave overnight. Bake in slow oven at 300° to 325° for about 2 1/2 hours. Wings should be tender, but not falling apart.
Combine oil and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is the color you prefer, dark. Stir in celery, onions, green pepper and garlic. Cook 45 minutes to 1 hour, stirring occasionally. Brown okra in small saucepan and add to pot. Stir well over low heat for a few minutes. You may cool and freeze mixture for later use at this stage. Add the next 9 ingredients; simmer 2 1/2 to 3 hours, stirring occasionally. Fifteen minutes before serving, add shrimp and crabmeat, chicken and oysters (if desired). Stir in brown sugar; simmer and serve over rice. Recipe may be halved without loss of flavor or taste. Yields about 7 quarts.