HumbleIntelligence/food-ner-1-Million huggingface dataset:
Open bag of cranberries and put them in colander or sieve. Wash under cold water. Shake off excess water. Pick over the cranberries to remove stems or spoiled berries. Put berries in heavy saucepan. Add water.
Cook pasta in salted water according to package directions. Heat oil in small pan and add the crushed garlic. Add black pepper and heat until garlic is golden. Remove from heat.
Mix water and 100% Bran; set aside. Cream shortening and sugar. Add eggs, milk and 100% Bran mixture. Add dry ingredients all at once to mixture and All-Bran only until moist. Bake at 400° for 15 minutes in cupcake tins. Makes 1 gallon of mixture. Keeps for 6 to 7 weeks in refrigerator covered.
Brown sausage and onion. Pour off grease. Combine all ingredients and bake at 350° for 30 minutes.
Preheat oven to 325°. Shake flour in large size (14 x 20-inch) oven cooking bag and place in greased baking dish. Place floured beef in bottom of bag. Combine remaining ingredients, pour over beef, then add package of seasoning mix and add 3 cups of water. Close bag with nylon tie; make 6 slits in top of bag. Bake 1 to 1 1/2 hours or until meat is tender.
Sift together dry ingredients. Add butter and milk. Beat all together. Add the next 4 ingredients. Bake at 350° for 30 to 35 minutes in three 9-inch pans.
Beat first 5 ingredients until smooth. Add flour. Stir in remaining ingredients. Bake at 350° in a greased 9 x 5 x 3-inch pan for one hour and 15 minutes.
Spread dough out on oiled pizza pan. Bake 8 minutes on bottom rack in 450° oven. Cut Prosciutto into strips. Mix Ricotta and lemon peel. Spread or drop Ricotta mixture on pizza crust. Arrange Prosciutto, peaches and grapes over Ricotta. Combine sugar and cinnamon and sprinkle over pizza. Bake about 5 minutes, until fruit is warm.
Saute mushrooms in butter for a few minutes. Remove; drain. Saute onions, celery and bell pepper until tender. Paint 4 to 5 slices of bread (remove crust) with melted butter. Cut into 1-inch squares and line the bottom of a 9 x 13-inch pan. Cover bread with mushrooms, peppers, onion and celery. Add salt and pepper. Add another layer of crumbs. Beat eggs slightly. Add to milk and pour over casserole. Let stand overnight in refrigerator. Before cooking, cover casserole with soup. Add buttered bread crumbs and sprinkle with cheese. Bake in 300° oven for 1 hour or until cheese is brown and bubbly. Serves 10 to 12.
Preheat oven to 350°. Cook broccoli as directed on package; drain. Arrange in an 8-inch square or 1 1/2-quart pan. In saucepan, melt margarine; blend in flour and salt and stir in milk. Heat in microwave on High until mixture boils and thickens. Blend in cheese and pour over broccoli. Cook, uncovered, in microwave 5 minutes or until bubbly and heated through.
Mix sugar, salt, cornstarch, flour and milk. Cook until it begins to thicken. Beat 3 egg yolks; add 1 cup of the hot mixture and stir thoroughly. Add back to the rest of the hot mixture and cook, stirring all the time until it thickens. Remove from heat; add 3/4 cup coconut and 1 tablespoon butter. Stir and pour into a 9-inch baked pie crust. Beat 3 egg whites; add 5 tablespoons sugar and 1 teaspoon vanilla. Spread on top of pie and brown in a 400° oven for 10 minutes.
Combine all ingredients. Salt and pepper to taste. Bake at 350° for about 1 hour until tender.
Sift together two times the flour, corn meal, soda, cream of tartar, salt and sugar. Add egg, butter, sour cream and milk. Mix thoroughly and pour in 9-inch square pan. Bake at 425° for 20 minutes. This is an old recipe.
Beat raw egg. Mix sausage and 1/2 of bread crumbs well. Season boiled eggs with salt and pepper; pull off part of sausage mixture (about golf ball size) and flatten in your hand. Roll boiled egg in beaten egg and wrap completely with sausage, leaving no holes. Roll sausage covered egg in beaten egg again and in bread crumbs. Bake at 325° for 20 to 30 minutes. Serve hot or cold.
Drain vegetables and water chestnuts; combine all ingredients in a casserole dish. Crush one tube of Ritz crackers; mix with one stick of melted butter. Sprinkle on casserole dish for topping. Bake 35 minutes at 350°.
Mix together all ingredients. Bake at 350° until done, 25 to 30 minutes.
Cut Crisco into dry ingredients; stir in evaporated milk and egg. To complete the dough, roll out walnut size balls to make small circles of thin crust. Fill with apples, peaches or other fruit. Fold over and press edges together. Fry in deep cooking oil.
Combine the first 4 ingredients and boil for 2 minutes. Remove from heat and add oats, peanut butter and vanilla. Mix and drop with a spoon onto waxed paper.
Mix yeast and water. Let set aside for 5 minutes. Add buttermilk. Set the liquid mixture aside. Combine dry ingredients and cut in shortening until it looks like peas. Add liquid ingredients to dry ingredients. Mix together with a fork until all are moistened.
Mix dry ingredients; add buttermilk. Heat shortening in loaf pan until very hot. Add batter and bake at 350° for 1 hour. Remove from oven and let cool in pan for 30 minutes. Serve either hot or cold. This is good with ham, barbecue or spareribs. Makes 1 loaf.
Put first 3 ingredients in large bowl and mix well with fork. Add shortening and mix well until crumbly. In a small bowl, beat together with fork the water, vinegar and egg. Combine the 2 mixtures, stirring with fork until all ingredients are moistened. Wrap in waxed paper. Put in plastic bag and freeze to keep for further use. Will make 2 large double crust pies.
Combine all ingredients except 1/2 to 1 cup of pecans. Form into 1 large or 2 small cheese balls. Mixture will be sticky. Using your hands, roll in chopped pecans until outside is covered. Refrigerate until ready to serve.
Mix potatoes, butter, sour cream, cream of chicken, cheese, onion, salt and pepper. Put in 13 x 9-inch pan. Cook at 350° for 1 hour.
In saucepan, heat corn syrup, butter, sugar, peanut butter and chocolate chips. Remove from heat and stir in nuts and cereal. Press into bottom of greased 8-inch square baking dish.
Mix and add dressing, made with 1 cup mayonnaise and 2 tablespoons sugar.
Combine all ingredients in order, except the nuts and egg whites. Beat well. Add nuts. Fold in beaten egg whites. Pour into ungreased tube pan. Bake at 350° for 1 hour and 5 minutes. Let cool before turning out of pan.
Grease large baking dish. Evenly spread can of cherries over bottom of dish, then spread pineapple over cherries. Pour dry cake mix over pineapple. Slice sticks of margarine on top. Sift through cake mix to avoid lumps. Bake at 350° for 50 to 60 minutes.
Place all ingredients in pot and cover with water (enough to cover vegetables). Boil for 10 minutes; cover and simmer until vegetables are soft.
Heat first 5 ingredients until warm. Add eggs, yeast and enough flour for a stiff dough. Knead until smooth. Place dough in a greased bowl; let rise until double. Punch down; let rise for 10 minutes. Roll dough into a 14-inch circle. Using a beverage tumbler, in center make 4 cuts at 12-3-6-9 o'clock marks. Cut each section into 5 strips; there will be 20 total. Twist 2 strips together, forming to strips. Remove and reserve 1 strip. Coil remaining strips to center to form daisy. Remove tumbler. Coil reserved twist in center. Let rise until double. Bake at 375° for 25 minutes.
Combine all the ingredients in a saucepan, including the bacon drippings. Cook on medium for 20 minutes. Serve hot.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat; add Rice Krispies cereal and stir until well coated. Press mixture evenly into a buttered 13 x 9-inch pan. Cut into squares when cool.
Combine the first 3 ingredients in water to cover; cook until tender. Cool. Reserve broth. Skin and bone chicken. Cut in small pieces.
Beat until everything is melted. Pour out onto waxed paper and allow to set for 3 hours. This recipe makes quite a lot so have a large place to pour it out.
Simmer raisins in a little water for 4 to 5 minutes. Drain well and set aside. Mix uncooked sausage and sugars until well blended. Add eggs. Mix well. Sift together flour, spices and baking powder. Stir soda into coffee. Add flour mixture and coffee alternately to meat mixture, beating well after each addition. Stir in raisins and nuts. Mix well. Pour into a greased and floured 9-inch tube pan. Bake at 350° for 1 1/2 hours or until a toothpick inserted comes out clean. Keeps indefinitely in refrigerator. Good served warm or cold.
Beat pudding, sugar and milk until smooth. Fold in Cool Whip. Grease 9 x 13-inch pan lightly with margarine. Place layer of whole graham crackers on bottom of pan; top with half of the pudding mixture and add another layer of graham crackers. Add the rest of the pudding mixture and finish with another layer of graham crackers. Ice with Chocolate Icing.
Mix altogether and top with 2 cups crushed corn flakes that have been mixed with 1/4 cup melted butter. Bake at 350° for 45 minutes to 1 hour. Make night before and refrigerate overnight. Cover with foil or Saran Wrap until ready to bake.
Mix confectioners sugar, maple flavoring and milk until it is stiff as frosting. Place a little on each cracker and 1/2 walnut on top.
Stir all together. Put in carrots and marinate in refrigerator for 24 hours. Serve cold.
Dissolve cornstarch in 3/4 to 1 cup of cold water. Add hot water to cornstarch mixture. Cook over medium heat. Stir constantly, until it comes to a boil. Remove from heat. Blend in gelatin. Add liquid detergent and stir well. Divide into 5 or 6 portions. Add food coloring.
Mix well in mixer. Bake 40 to 45 minutes in well-greased and floured Bundt pan in 325° oven.
Cook noodles in boiling salted water until tender; drain. Combine noodles, drained tuna, mayonnaise, vegetables and salt. Blend soup and milk. Heat through; add cheese. Heat and stir until cheese melts. Add to noodle mixture. Turn into a 1 1/2-quart casserole. Top with almonds. Bake at 425° for about 25 minutes. Makes 6 servings.
Mix butter, sugar and eggs until creamy. Blend in remaining ingredients. Bake at 350° for 1 hour.
Combine sour cream, Miracle Whip and sugar. Stir in vegetables and cheese.
Stew chicken in 2 1/2 quarts water. Simmer several hours. Should have 2 quarts broth; remove skin and bones and reserve meat. Mix milk, 1 cup cooled broth, egg, salt and baking powder into flour. Mix and work in flour until stiff enough to roll. Roll out dough on a floured surface, fairly thin. Cut into 1-inch strips and drop, one at a time into the remaining boiling broth in pot. Cover and cook (do not stir) until dumplings are tender and done.
Melt candy bars and marshmallows in 1 cup milk. Add other ingredients. Makes 1 gallon.
Mix all ingredients (except pecans). Roll in 2 logs and chill. Cut in slices (1/4-inch). Place on greased cookie sheet. Add 1/2 pecan on top of each, if desired. Bake at 350° for 10 to 12 minutes.
Preheat oven to 325°. Place cubed lamb in 1-1/2 qt. casserole. Top with sliced onions and raisins; sprinkle with spices. Cove and bake until lamb is very tender 1 to 1-1/2 hours. Serves 6.
Cream shortening, sugar and eggs. Add water and vanilla, then dry ingredients. Mix in coconut and chill dough at least 2 hours. Roll into balls and flatten into an oblong about 1/4 inch thick and press each cookie lengthwise with floured fork to give washboard effect. Bake 10 minutes in 400° oven.
Grind cranberries and oranges, peel and all. Reduce water for jello by amount of juice. Add sugar to jellos and let partially set. Add other ingredients. Can use pineapple for variation.
With hands, mix the cream cheese, margarine, flour and salt. Break into little pieces the size of marbles and fit into well greased tart pans. Mix together brown sugar, chopped pecans vanilla and egg. Fill tarts with mix. Bake to 350 degrees. Makes 36 - 40 tarts.
Refrigerate 12 hours before serving. Leftover slaw can be pushed under liquid and served over a period of 5 to 6 days.
Mix all ingredients in large bowl to make stiff dough. Grease another large warm bowl. Put dough in bowl and turn so oil is on side and top. Cover lightly with warm towel and sit overnight. (Do not refrigerate) Punch down dough on floured paper and divide into 3 parts. Knead a little and place in oiled pan turning to oil sides. Let rise 4 or 5 hours without covering. Bake at 350° for 30 to 45 minutes. Brush top with oleo.
Preheat oven to 350°. Cream sugar, butter and eggs until light and fluffy. Sift flour, baking powder, soda and salt together. Stir in chopped nuts and cherries. Combine cherry juice, orange juice and water. Add dry ingredients to sugar mixture alternately with liquid. Blend well. Grease and flour the bottom, but not sides, of loaf pan and spoon batter into it. Push batter into corners, leaving hollow in center. Let stand 20 minutes before baking 1 hour at 350° or until tester comes out clean. Cool before turning out on rack and let stand overnight before slicing.
Place oil in saucepan, then add sliced carrots and top with onion. Sprinkle sugar, herbs, salt and pepper over top. Put lid on pan and simmer for 20 minutes or until tender. Do not add water. If necessary, add a little oil.
Cook vegetables and bouillon in water to cover in saucepan until tender; drain. Add milk to vegetables. Blend margarine and flour. Stir into soup. Bring to a boil, stirring constantly. Reduce heat. Add cheese. Cook until cheese melts. Do not boil. Yields 10 cups at 300 calories per cup.
Combine ingredients, except corn tortillas. Simmer soup slowly. Before serving, crisp tortilla strips in skillet with small amount of oil. Add to soup before serving.
Preheat oven to 350°. Place tofu in large bowl and mash with a potato masher. Add oats and mix well. Add remaining ingredients and stir well. Shape into patties and place onto a nonstick baking sheet. Bake 20 minutes on first side, then turn and bake an additional 10 minutes on the other side. Makes 8 to 9 patties.
Cream butter and sugar. Add eggs, one at a time. Stir in. Add flour with milk. Roll nuts, candy and dates in flour. Put coconut in batter. Bake in tube pan at 250° for 2 1/2 hours.
In shallow 1 1/2-quart baking dish combine potatoes, oil and black pepper. Firmly press mixture across bottom and up sides of dish to form a shell. Bake uncovered at 400° for 15 minutes. In the meantime brown ground beef in large skillet; drain. Stir in gravy mix, water and garlic powder and bring to a boil. Stir in frozen mixed vegetables. Reduce heat and cook for 5 minutes. Stir in 1/2 cup Cheddar cheese and 1/2 can French fried onion rings. Pour this mixture into potato shell. Bake, uncovered, at 350° for 15 minutes. Sprinkle with remaining cheese and onions and bake 5 minutes longer. Serve with extra gravy if desired.
Preheat oven to 350°. Brown sausage and drain. In a 2-quart baking dish, combine sausage, sauce, noodles and half of Mozzarella cheese, mixing well. Top with remaining Mozzarella cheese. Bake 25 minutes or until thoroughly heated. Yields 4 to 6 servings.
Cream oleo; add remaining ingredients. Chill. Form into 1-inch balls. Bake on ungreased cookie sheet in 400° oven for 10 to 12 minutes. Roll in confectioners sugar while hot. Cool; roll in confectioners sugar again.
Place a single layer of whole graham crackers on the bottom of a 9 x 13-inch pan. Combine pudding mix with 3 cups of the milk, stirring until thickened. Fold in whipped topping. Spread half the pudding mixture on graham cracker layer. Add another layer of crackers. Cover this with remaining pudding. Top with third layer of crackers. In a small saucepan, combine sugar, cocoa, butter, remaining milk, corn syrup and vanilla. Stir over low heat just until liquefied. Pour over top layer of crackers. Refrigerate at least 28 hours. May prepare 2 days before serving.
Mix flour, water, eggs, sugar and margarine. Knead dough. Add chocolate chips. Drop onto pan and cook a couple of minutes.
In Dutch oven, cook beef, onion and garlic until beef is brown and onion is tender; drain. Stir in undrained tomatoes, tomato sauce, mushrooms, sugar, oregano and salt. Bring meat mixture to boiling; boil gently, uncovered, for 20 to 25 minutes. Stir occasionally. Remove meat sauce from heat. Stir in drained, cooked spaghetti. Place 1/2 of mixture in 13 x 9 x 2-inch pan. Sprinkle with Mozzarella cheese. Top with remaining mixture. Sprinkle Parmesan cheese. Bake at 375° for 30 minutes.
Brown beef and onions in skillet over medium heat. Drain. In a large kettle, put beef and onion mix and all other ingredients. Simmer until done.
Cook chicken until tender. Cook spaghetti in chicken broth. Chop onions. Cook butter, onion and bell pepper until tender. Add Ro-Tel and English peas. Add salt and pepper. Put 1/2 of cheese in with all ingredients. Pour into casserole dish. Bake in slow oven at 350° for 30 minutes. Put the other half of cheese over the casserole.
Heat apple juice in saucepan. Mix flour, cinnamon and salt. Add to apple juice, cooking until thick. Coat the apple slices with the apple juice mixture. Fill pie crust with apples. Dot with margarine. Place top crust over apple mixture. Sprinkle with water and nutmeg. Bake at 350° for 50 to 55 minutes.
Preheat oven to 350°. Place pork chops in a 9 x 13 inch baking dish. In a small bowl, mix together the cola and ketchup. Pour over chops and sprinkle with brown sugar. Bake uncovered for about 1 hour, or until pork is cooked through and internal temperature has reached 160°.
Mix water with yeast. Let stand for 5 minutes. Add flour and oil to yeast mixture. Stir and form ball. Place in oiled bowl, turn to coat. Cover. Let set in warm place until it doubles. Grease pizza pan. Place dough in center of pan and spread dough to fit. Add sauce and toppings of choice. Bake at 350° for 10 to 15 minutes.
Mix and beat ingredients until fluffy.	Chill and use on Melba rounds. I cut small round circles of hard French rolls, then brush melted butter on sides and toast in the oven.
Cream together the shortening and powdered sugar. Beat in egg yolks one at a time. Sift flour, baking powder and salt. Add to creamed mixture alternately with milk. Spread in 2 greased and floured 9-inch round cake pans. Beat egg whites until foamy. Add 1 cup of sugar a little at a time and continue beating until stiff. Spread over cake batter. Sprinkle each layer with 1 tablespoon each of sugar and almonds. Bake at 325° for 30 minutes. Dice 2 cups of nectarines and sprinkle with 2 tablespoons of sugar. Place a layer of cake on serving platter, meringue side down, then nectarines and whipped cream; repeat. Serve.
Brown ground beef and strain. In large pot, combine beef with tomatoes, cottage cheese, 1/2 package cream cheese, dash each of salt, pepper and onion powder, 2 to 3 dashes garlic and pinch of oregano. Stir and simmer (stir often). Meanwhile, boil lasagne noodles until tender. Shred Cheddar, Mozzarella and Swiss cheeses. Strain noodles.
Cook until thick and let cool. Fold in 3 bananas and 1 cup nuts. Pour into crust; put in icebox, then add 1/2 pint whipping cream with 1/4 cup sugar.
Melt butter and mix with sugar and pecans. Layer pineapple, blueberries and 1 cup sugar. Layer dry cake mix, then pour the butter, sugar and nuts on top. Bake at 350° for 35 to 40 minutes in 9 x 13-inch pan.
Toss the first 7 ingredients with mayonnaise. Serve on crisp salad greens. Garnish with capers and paprika.
Let cream cheese stand at room temperature until soft. Mash with a fork and add mayonnaise, pecans and olives. Add olive juice and a dash of pepper. Stir well. Refrigerate for 24 hours. Serve on toast crackers.
Place all ingredients in saucepan. Allow to stand for 30 or more minutes. Cook over gentle heat, stirring constantly, with wooden spoon. In 2 to 3 minutes, sauce will thicken. Serve immediately. Makes 2/3 cup.
In skillet, brown beef; add onion, salt, pepper and seasonings. Cook noodles and set aside. When meat mixture is done, add corn, soup, mushrooms, pimentos and cream cheese. Mix well until cheese melts. Pour into casserole dish. Add noodles. Bake at 350° for 20 to 25 minutes.
Cream sugar and butter. Add eggs, flour, salt, vanilla and baking powder and mix well. Add dates and nuts. Bake in a greased, 11 x 7-inch pan twenty minutes at 350° or until brown. Cut in squares and roll in powdered sugar.
Fry steak in lots of grease in a large pot. Add potatoes, onions, peppers, cumin, garlic salt, salt and pepper. Let fry until potatoes are done, then drain grease. Add tomato sauce and water and let simmer about 10 minutes.
Combine everything except whipping cream. Cook over medium heat, stirring occasionally until mixture comes to a full boil (5 to 8 minutes). Cool 5 minutes. Stir in whipping cream. Serve warm over ice cream or cake. Store refrigerated.
Mix all. Use spring-form pan. Grease pan with melted butter. Roll crushed graham crackers around pan. Fill pan with mixture and place in another pan. Pour water in outside pan until there is 1/2 inch of water standing in pan. Bake at 350° for 1 hour or until cake is lightly browned.
Prepare cake as directed on box. Bake in a 9 x 13-inch cake pan. When you remove cake from oven, punch holes into the cake with the handle of a wooden spoon. Spread chocolate pudding over top of cake. Refrigerate. When ready to serve, spread Cool Whip over cake and add sprinkles as desired.
Cream sugar and shortening. Add rest of ingredients as any other recipe. Drop a teaspoon of dough on cookie sheet. Flatten with a small jar or object dipped in milk and then in a mixture of 2 tablespoons sugar and 1 tablespoon flour. Bake 10 to 12 minutes at 350°.
Lightly toast oatmeal under the grill, turning frequently. Allow to cool. Whip cream until firm and frothy, but not stiff. Stir in powdered sugar, toasted oatmeal, whiskey (or rum), vanilla essence and most of the raspberries, reserving some for decoration.
Combine lime in 2 gallons of water. Soak cucumbers in lime overnight (24 hours). Rinse in cool water changing every hour, 4 times. Combine vinegar, salt, sugar and pickling spice. Add cucumbers and allow to soak another 24 hours. Cook for 1 hour, pack in jars and heat seal.
Combine all ingredients. Drop on cookie sheet and bake in 375° oven for approximately 12 minutes.
Mix butter, flour, sugar and baking powder like pie crust. Add the egg mixture. Stir until smooth. Spread in a greased jelly roll pan (12 x 15-inch).
In a large skillet, saute onion, celery and green pepper in butter until slightly softened. Add cream cheese and stir. Add bread crumbs, lemon juice, salt and pepper; mix well. Stuff mushroom caps with mixture (mushrooms should be washed and laid on paper towel to dry until needed). Place on greased baking sheet and bake at 375° for 10 to 12 minutes. May be put under broiler if you want them browned more. Serve warm.
Mix together flour, sugar, salt, baking powder and soda in bowl. Add egg, sour cream and vanilla. Grease and flour 2 pie plates; divide batter. Sprinkle generously with brown sugar and cinnamon. Bake in 375° to 400° oven for 20 minutes.
Blend with mayonnaise in order listed. Use as dip for all types raw vegetables: celery sticks, carrot sticks, cauliflower, radishes, etc.
Spread 1 can crescent rolls flat in a 9 x 13-inch baking pan.
Make sauce by placing lemon juice, salt, pepper (as desired), green onions and olive oil in a blender or food processor; process until completely smooth. Set aside.
Spread 1 slice bread with deviled ham. Slice a smallish pared cucumber lengthwise. Place on deviled ham.
In microwave, heat chicken broth. Cook the noodles. Saute onion in margarine in large pot on stove. Add broth and noodle mixture. In microwave, cook 1 package chopped broccoli (4 to 6 minutes) in package. Add to large pot. Melt Velveeta in 1 pint of half and half in microwave at medium temperature. Add to noodle pot. Stir all together. Season with garlic salt and parsley. Simmer about 1 hour. Serves 8 to 10.
Fry bacon in skillet. Remove bacon. Fry potatoes in bacon grease with onions until tender. Add crumbled bacon and season to taste.
Melt margarine in Pyrex dish. Pour in uncooked rice. Add soups and mushrooms. Gently stir so ingredients are even. Cook for one hour in a 350° oven.