HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind cranberries and oranges together. Add sugar to mixture and mix. Dissolve jello in hot water and add cold water. Before jello sets firmly, add cranberry mixture. One-half cup of chopped pecans may be added to mixture.
Mix in order given and refrigerate 2 hours. Take a teaspoon of dough and roll into ball. Roll in sugar. Press down with a glass. Place on an ungreased cookie sheet. Bake at 325° for 12 minutes or less. Watch closely.
Pour in casserole dish, beans and sauce mixture. Place bacon on top and cook 45 minutes at 350°.
Boil chicken and debone. Boil noodles; drain, and set aside. Saute onion and bell pepper in margarine. Put onion, pepper, soups, cheese and tomatoes in boiler on low heat long enough to melt cheese. Pour	over noodles and mix.	Place in large casserole dish and bake approximately 20 minutes at 325°.
Dissolve sugar and yeast in warm water. In separate bowl, mix flour, powdered milk, cinnamon, allspice and salt. Add shortening and cut in. Add yeast mixture, egg and currants. Beat well, then knead briefly. Let rise in greased bowl until double in bulk. Punch down; shape into rolls and place in greased pan. Let double in size, then bake at 350° for 15 to 18 minutes. Frost with cross on top with mixture of powdered sugar and water. Makes about 30 large buns.
In large bowl, combine first 7 ingredients. In a second bowl, combine last 3 ingredients and mix into first, stirring just until moist. Pour into greased loaf pan and bake at 350° for about 1 hour.
Mix sugar, cocoa, butter and milk in saucepan. Bring to a boil and boil hard for 2 minutes, no longer. Add pecans and beat well. Pour on cake or brownies.
Mix ingredients thoroughly; drop from spoon onto baking cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 3 1/2 dozen.
Cut meat in 1/4-inch diagonal strips and put in a bowl. Add Kitchen Bouquet and toss until all the meat is well coated. Saute onion and pepper in 2 tablespoons hot oil in a Dutch oven until tender. Remove and set aside. Add remaining oil to that in the Dutch oven and brown beef strips and simmer gently until beef is tender. Add mushrooms. Blend cornstarch and mushroom broth. Add and cook, stirring. Makes enough for 6 served over rice or noodles. (Could serve about 25 at a potluck.)
Beat egg yolks; stir in milk, lime juice, peel and food coloring. Beat 1 egg white until stiff; fold into milk mixture. Turn into pastry shell. Beat reserved egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of shell. Bake at 350° for 15 minutes or until meringue is golden brown. Cool. Chill before serving.
Sift first 5 ingredients together. Cut in shortening as for pie crust. Stir in milk. Knead slightly on floured cloth. Cut and bake in a 350 degree oven until golden brown.
Cook noodles. Combine remaining ingredients except tomato sauce. Spread 1/3 cup of mixture on each noodle. Roll. Place in baking pan. Pour sauce over rolls. Bake covered at 375° for 30 minutes.
Saute almonds and noodles in butter until lightly browned. Allow to cool. Wash and tear lettuce and add other ingredients.
Combine cake mix and gelatin. Add eggs and oil. Fold in strawberries. Bake at 325° in layer pans until cake tests done.
Bring first 3 ingredients to a boil. Simmer about 1 1/2 hours. Soup broth will look black during first cooking. Check beans to see if they are tender before adding the rest of the ingredients. Add all ingredients except ginger. Simmer another 1 1/2 to 2 hours. Salt and pepper to taste. Add ginger. Serve with dark bread for a complete protein.
Combine popcorn and peanuts in large bowl or pan. In 2-quart saucepan, combine molasses, sugar and salt; cook over medium heat to hard ball stage (260°). Pour syrup slowly over popped corn and nuts, stirring until mixture is well coated. Press into 5-ounce cold drink cups. Insert a wooden skewer in each and let cool. Push up bottoms of cup to remove. Makes 16.
Pound round steak on both sides. Rub oil on one side. Salt and pepper to taste. Add bread. Sprinkle with grated cheese, parsley flakes and garlic powder. Slice boiled eggs over steak; roll up, tie and brown. Put in baking pan. Cover with spaghetti sauce; bake for 1 1/2 hours at 350°, or until tender.
Combine rice and water. Boil rice until most of the water is cooked down. Add tomato sauce, onion, hamburger meat, butter and salt. Cook a little longer and cover and let stand off of burner.
Bake pie crust by package directions. Let cool. Wash and dry strawberries. Chop mix glaze and strawberries. Pour in cooled pie crust. Top with Cool Whip. Place in Refrigerator until cool.
Combine all ingredients; mix until smooth. Pour in greased 8-inch square pan.	Bake at 350° for 50 to 55 minutes (can mix by hand or in blender).
Mix soy sauce, brown sugar and barbecue sauce until sugar is dissolved. Keep in separate bowl. In large pot, place roast, diced onion and tomatoes, smashing tomatoes. Pour sauce over roast; cover and set overnight in refrigerator. Early next morning, heat oven to 250° and cook roast for 12 hours. When done, shred meat with forks. Separate meat from sauce and serve on big rolls.
Rinse and drain hash browns. Set aside. Combine the butter, garlic, onions and mushrooms in a non-stick pan and saute until the onions are clear. Drain.
Combine flour, oats,	sugar, pecans, soda and butter. Save 1 1/2 cups of this mixture for topping. Press remaining mixture into a 9 x 13-inch pan. Bake at 350° for 12 to 13 minutes. Gently spoon filling over crust, then sprinkle with marshmallows. Top with	reserved crumbs. Bake at 350° for 25 minutes more.
Cut together lard, flour and salt. Add beaten egg into cup of cold water and vinegar. Mix well and add to flour mixture. Mix well and roll out. Makes 3 (10-inch) double crusts.
Wash chicken and pat dry with paper towel. Combine butter and salad dressing mix. With spatula spread mixture over chicken pieces. Roll in corn flake crumbs. Sprinkle with paprika. Place chicken skin side up (not touching) in shallow pan. Bake at 375° for about an hour or until tender. No need to turn. Makes 4 servings.
Mix flour and Crisco until it looks like coarse cornmeal. Stir in cheese.	Add milk gradually, using just enough to make a soft dough. Dough should not be sticky but if it is, just add a little more flour. Place dough on a floured surface and knead a few times. Roll out 1/2-inch thick and cut with biscuit cutter. Bake at 425° for 15 minutes.
Put chicken in 9 x 13-inch pan. Pour soup and milk mixture over top. Crumble dressing mixture over top and then hot water and oleo mix. Bake 3/4 hour at 350°.
Blend the cream cheese, sour cream, onion, garlic, curry, salt and pepper together and chill for several hours before serving. Depending on the size of your serving bowl, you should be able to refill it two or three times during the evening. Divide the green onion garnish among the servings.
Cut steak crosswise into diagonal slices, 1/4-inch thick. In hot Dutch oven, saute slices, a few at a time, until browned. Remove. Pour off pan drippings. Add garlic, 1/4 cup parsley, salt, rosemary, basil, oregano, tomato sauce, wine and browned meat. Simmer, covered and stirring occasionally, until meat is tender, about 1 hour. Add mushrooms and simmer, covered, 5 minutes longer. Combine 2 tablespoons water and flour. Mix well. Stir into beef mixture. Bring to a boil. Reduce heat and simmer 1 minute or until thickened. Cook noodles. Serve over bed of noodles and sprinkle with parsley. Makes 6 servings.
Cook rice as directed on package. Mix drained corn, cream of chicken soup and rice together. Pour into greased casserole dish. Bake at 350° for 30 minutes.
Cream butter; gradually add sugar, beating at medium speed of an electric mixer until well blended. Add eggs, one at a time, beating after each addition. Combine flour, soda and salt; add to creamed mixture, alternately with buttermilk, beginning and ending with flour mixture. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on a rack. Yield: One 10-inch cake.
Cut potatoes in half lengthwise. Melt butter in glass baking dish. Roll potatoes in butter in bottom of dish. Sprinkle Good Seasons mix on potatoes. Bake at 350° for 45 minutes or until done and golden brown. Serves 4 to 8.
Measure apple or grape juice into container that can be used on stove top. Bring juice to a boil. Add Jello and stir to dissolve. Boil for 1 - 2 minutes until Jello is well dissolved. Pour into egg mold and place in refrigerator 3 to 6 hours or overnight. You may swab each egg section with Pam before pouring mixture in. This makes the eggs come out easier.
Place Brie in an ovenproof serving dish. Spread with butter. Arrange almonds over the top. Bake at 350° until soft and heated through, about 12 to 15 minutes. Serve warm with bread and sliced apples.
Mix all the ingredients together until well blended. Put in loaf pan and cover with ketchup. Bake at 375° for one hour.
Soak venison in Italian dressing overnight. Drain meat; mix flour, salt and pepper. Cover meat in flour mixture. Deep fry until brown. Do not overcook meat.
Mix all ingredients together. Pour into greased and floured loaf pan. Bake 1 hour at 350°.
Mix sugar and corn syrup in microwavable bowl. Microwave on High for 4 1/2 minutes. Mix in peanuts and microwave on High for 4 minutes. Thoroughly stir in vanilla and butter and microwave on High for 2 minutes. Mix in baking soda and pour out onto lightly greased cookie sheet. Allow the mixture to cool and then break into pieces.
Cream butter and cream cheese until smooth. Add sugar and cream until fluffy. Add eggs, one at a time, blending each until smooth. Sift flour, then add to creamed mixture. Add vanilla.
Cream shortening and peanut butter. Add well beaten eggs. Stir soda in hot water; add to batter. Add flour and mix. Drop by spoon onto ungreased cookie sheet. Dip fork into sugar and make crisscross pattern. Bake at 350° for 8 to 10 minutes. Makes about 60 medium size cookies.
Blend first four ingredients in cooking vessel, bring to a boil. Add vanilla when mixture comes to soft ball stage. Cool. Add nuts; beat.
Cut tomatoes in 1/2 crosswise. Combine next 5 ingredients and sprinkle evenly over cut tomatoes. Broil 2 to 3 inches from heat for 3 to 5 minutes until well heated. Sprinkle parsley over and serve as meat accompaniment. Serves 4.
Brown hamburger. Spread refried beans in bottom of baking dish. Layer hamburger, taco sauce and grated cheese over the beans. Bake at 350° for 20 minutes. Top with sour cream.
Add spices to water. Bring water to a full boil. Remove from heat. Add tea immediately. Brew 4 minutes; strain. Add sugar. Stir until dissolved. Add fruit juices.
Cook noodles (following package directions); drain. Meanwhile, heat in a large skillet or wok the vegetable oil. Stir in broccoli, mushrooms and onions. Stir-fry until the broccoli is crisp-tender (about 4 minutes). Season lightly with garlic powder, salt and pepper. Stir in cooked noodles and butter until heated through; stir. Sprinkle generously with Parmesan cheese.
Mix sugar, salt and flour. Cut in shortening; add water. Flour board and roll the pie crust out thick. Put in greased 9-inch pie pan.
Combine ground beef, sausage, egg, bread crumbs, onion, green pepper, garlic, half the tomato sauce, Worcestershire sauce, salt and pepper in bowl; mix well. Shape into loaf; place in 9 x 13-inch baking dish. Bake at 350° while preparing sauce. Combine remaining tomato sauce, brown sugar, mustard, vinegar and water to bowl; mix well. Pour over meat loaf. Bake for 1 1/2 hours, basting occasionally.
Combine juice, sugar and condensed milk. Add whipped cream. Tear cake into small pieces and line bottom of a 9 x 13 x 2-inch baking dish. Pour mixture over cake and mix together lightly. Chill 24 hours before serving.
Place ice cream in a large bowl; cut up and allow to soften. Mix pumpkin, brown sugar, orange juice and spices, using an electric mixer. Add to the softened ice cream and mix well. Spoon into graham cracker crust. Freeze until firm. Garnish with whipped cream when served.
Bake the cake mix as directed on an 11 x 15-inch sheet cake pan. Mix together the cream cheese, pudding and milk. Spread on cake after it has cooled. Mix together the drained crushed pineapple and Cool Whip. Spread on top of pudding mixture and top with Cool Whip.
Cook sliced apples in cider, lemon juice and vanilla until mushy. Let cool.
Crust: Heat water and butter until boils. Remove from heat; add flour. Stir by hand until it forms a ball. Let cool. Stir in unbeaten eggs, one at a time. Spread the mixture over bottom and sides of a 9 x 13-inch greased glassware pan. Bake at 400° for 35 minutes. Let cool.
Mix all ingredients and pour in a baking dish. Bake at 350° for 20 minutes. Check to see if browning.
Oil Pyrex dish. Mix all together and pour in dish. Bake until golden brown at 350° for about 30 minutes. This is not a real firm cornbread. Can be reheated if placed in foil.
Saute onion, mushrooms and vegetable oil. Combine all ingredients. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Mix ingredients in order listed. Cook in unbaked pie shell at 350° for 45 minutes.
Rinse broccoli to thaw; drain. Mix broccoli, 2 cups of cheese, the chicken and onion in pie plate. Beat milk, eggs and baking mix until smooth (salt and pepper). Pour into plate. Bake until knife comes out clean, 25 to 35 minutes. Top with remaining cheese.
Grate cheese. Work into margarine. Add flour, cayenne and salt. Put dough into a cookie press, using the star press. Place on lightly greased sheet. Bake at 350° for 10 to 12 minutes.
If using leftover meat, cut from bones but leave in medium size pieces. If using uncooked chicken, boil 1 whole chicken until meat falls from bones (about 1 hour). Remove meat from bones and reserve broth to use in place of water in dressing. Steam cut-up broccoli for approximately 3 minutes; drain. Place meat and broccoli in bottom of greased 9 x 13-inch baking dish. Mix soup and 1/2 cup milk and pour over meat/broccoli. Prepare dressing with Pepperidge Farm dressing, melted margarine, egg and water. Top meat/broccoli. Bake at 350° for 45 minutes. Serves 6.
Preheat oven to 425°. Combine pumpkin with dry ingredients. Slighlty beat egg yolks with egg whites, then blend with low-fat milk and pour evaporated skim milk. Pour into 8 x 8-inch pan. Bake for 15 minutes, then lower temperature to 300° and bake for 1 hour and 20 minutes or until knife comes out clean.
Leave sausage out to soften. Put all into large bowl and knead until all is blended well. Make into small balls and chill. Bake on cookie sheet at 350° until brown. Remove and drain on paper towel. Serve with a toothpick.
Pour olive oil, vermicelli after draining and rinsing. Add onions, green pepper, celery, pimientos and olives to pasta and then blend mayonnaise, lemon juice, salt and pepper together. Add and refrigerate for at least 12 hours.
Preheat oven to 350°. Use food processor; add butter and bananas and process for 20 seconds. Add remaining ingredients; process 10 seconds. Put in pan. Add nuts. Bake for about 55 to 60 minutes. Cool before removing from pan.
Thoroughly wash chicken breasts (save juice chicken was contained in). Place chicken breasts in large skillet. Do not add any type of oil, or grease. Sprinkle seasonings as listed. Turn chicken when one side has browned; repeat seasoning process. Add liquid, reserved from chicken. (Sprinkle with water.) Reduce heat when both sides are browned. Check for doneness.
Coat chicken in flour and brown in oil. Cook rice according to directions on box until it is almost done, but still juicy. Add the can of chicken soup and the 2/3 can of water. Heat until the soup and water are heated.
Combine sugar, eggs and shortening; mix well and add all other ingredients except flour. Mix well; slowly add flour to just mix. Bake in 13 x 9-inch greased pan at 350° for 30 minutes.
Dissolve gelatin in boiling water in small pitcher. Add crushed pineapple, strawberries and mashed banana. Pour approximately half the mixture into a Jel-N-Serve mold. Refrigerate until set. Reserve 2 tablespoons of sour cream for the garnish. Spread the remainder evenly over the gelatin. Spoon the remaining gelatin mixture evenly over the sour cream. Seal and chill until set. Before serving time, unmold onto the tray. Spoon the reserved sour cream into the design area, then carefully smooth. Makes 6 to 8 servings.
Combine first 5 ingredients. Add remaining ingredients and mix until moistened. Pour into 2 greased loaf pans. Bake at 350° for 50 minutes or until golden brown.
Wash, slice, cover with water and boil squash until tender. Drain off water in colander. In large bowl, mix sour cream, chicken soup, carrots and onions, sauteed first with a little butter. Mix well and fold in cooked squash. Let set while you do the next step.
Cook the cake by the instructions on the box. When still hot, cut holes into the cake and pour pineapple juice and condensed milk all over the cake. Refrigerate and let cool. When cool, put cool whip as icing: sprinkle coconuts all over the icing.
Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in 2 cups flour and next 7 ingredients. Beat at medium speed with an electric mixture 2 minutes. Gradually stir in 1/3 cup Parmesan cheese and remaining 1 cup flour. Cover and let rise in a warm place 85° free from drafts, 1 hour or until doubled in bulk.
Mix well, then pour over sliced cucumbers and onions. Chill for a few hours. This also makes a good dip for fresh vegetables.
Combine ground sirloin and eggs; mix in salt, pepper and 1 teaspoon garlic powder. Flatten on pizza pan, just like crust. Mix tomato sauce and 1 teaspoon garlic powder. Spread on ground sirloin. Layer pepperoni, salami, mushrooms and cheese. Bake at 350° for 45 minutes. Drain before serving.
Melt in crock-pot on high the white chocolate and peanut butter. Add Cap'n Crunch, Rice Krispies, marshmallows and pecans. Drop by tablespoonful on wax paper. Makes 160 pieces.
Peel and cube eggplant. To eggplant, add half same amount of water and dash of salt. Boil for 15 minutes. Grind remaining ingredients, except olive oil and bread crumbs, together with salt and dash of cayenne (or pepper). Strain eggplant and press out water. Add 1 tablespoon olive oil in skillet. Add all ingredients; cook for 10 minutes. Put into casserole dish. Cover with bread crumbs. Bake in moderate oven for 15 minutes.
Cover meat with boiling water. Add vinegar, salt and pepper. Simmer 3 hours or until meat is tender. Remove to hot platter. Brown onions and garlic in fat. Add flour, stir until blended. Pour over stock in which meat was cooked. Cook slowly, stirring constantly, until smooth and thickened. Parsley may be added.
Mix all together and bake at 350° for about 35 to 45 minutes.
Mix rice with sugar, cinnamon and raisins. Add coconut cream pudding and milk. Mix well. Put in buttered 8 x 8-inch dish and bake until brown on top.
Saute the bacon in a large saucepan or skillet. In single layers, place the cabbage, onion, green pepper, hot pepper and tomato over bacon. Pour water over vegetables and simmer cabbage mixture very slowly until cabbage is clear and tender.
Place pineapple in a buttered 9 x 13 baking dish. Add blueberries. Sprinkle sugar over blueberries. Sprinkle dry cake mix on top. (May use less cake mix if desired.) Pour margarine on top of cake mix. Sprinkle pecans on top of cake mix. Bake at 350° for 45 minutes. Serve topped with vanilla ice cream.
In a large glass or glazed pottery bowl, gently mix together the ingredients in order given. Stir gently. Place the mixture in a brown paper bag, lined with wax paper. Seal the top. Put it in a dry, dark, cool place to cure, turning every two days or so with a wooden spoon. After about two weeks, the mixture will be ready to put into a pretty bowl. Try adding whole rose heads, in pink and red, on top for an extra flourish.
Mix ingredients in order given. Spread in buttered 8 x 8-inch pan. Cool about 10 minutes. Cut in squares. Yields 1 1/2 pounds.
Mix well and pat into the pie pan, shaping the crust on sides and bottom. Let set in refrigerator 2 hours or overnight before using.
Beat whites, adding 1/2 cup sugar gradually. Beat yolks, adding 1 1/2 cups sugar. Fold yolk mixture into whites. Add nuts, crackers and baking powder. Bake in oiled oblong pan for 40 minutes at 325°.
Mix well vanilla, eggs, oil and sugar. Add and blend flour, salt, soda and cinnamon. Then add apples, dates, black walnuts and pecans. Bake in greased and floured Bundt pan 1 hour at 350°.
Beat together the oil, sugar, flour, eggs, cinnamon, salt, soda and vanilla. Add pie filling and nuts. Stir just until mixed. Turn batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Loaves freeze well. Makes 2 loaves.
Peel and slice potatoes into 1/2-inch thick slices. Slice tomatoes 1/2-inch thick. Seed and core pepper and slice into 1/2-inch slices. Slice onions. Layer potatoes, tomatoes, pepper and onions in greased 3-quart casserole (round is best). Dot casserole with butter and season to taste. Cover pan with aluminum foil and bake at least 1 hour at 325° or until potatoes are tender.
Preheat oven to 300°. Cream sugars and margarine. Add eggs, one at a time, mixing after each. Add vanilla. Add oatmeal. Mix flour, soda and powder. Add to sugar mixture. Mix just until moist. Add corn flakes and any or all of the optional ingredients. Do not overmix. Bake on ungreased cookie sheet for 22 to 24 minutes.
Grind cranberries in food processor; set aside. Combine sugar and jello in hot water. Add cold water, lemon juice and drained pineapple juice. Chill until partially set. Add pineapple, cranberries, celery, fruit and nuts. Put in a mold. Chill several hours.
Place meat cubes in a shallow dish. Combine marinade of wine, vinegar, onion, sugar, garlic and oil. Pour over meat cubes; marinate overnight. Remove meat from marinade and place on skewers, alternating with meat, small onions and green pepper strips. Broil over charcoals or in oven, basting often with marinade sauce. Serves 8 to 10.
Cover bottom of an 11 x 17-inch cookie sheet with the unrolled sheets of crescent rolls; pat and stretch to fit sheet. Bake at 350° for 7 to 8 minutes.
Cut melon in 1-inch slices. Remove all green skin. Remove all red part, leave only pale pink. Cut strips into 1/2-inch pieces. Pour boiling water over pieces. Let stand overnight. Then drain and cover with fresh water. Cook until barely tender. Make a syrup of remaining ingredients and bring to a boil. Pour over melon strips and let stand overnight. Next day, drain again. Reheat drained syrup and pour over melon again. Let stand another night. On third morning, drain off syrup. Pack in sterilized jars, reheat syrup again. Pour over melon in jars and seal.
Beat egg whites until stiff at high speed on electric mixer. Combine sugar, syrup and water in saucepan; stir until sugar dissolves. Cook over medium heat without stirring until syrup forms a hard ball when dropped in cold water. Add slowly to egg whites, beating on high speed until mixture thickens and holds shape. Stir in nuts with spoon; drop onto waxed paper. Yield: 50 pieces.
Spray bottom of 9 x 13 dish. Empty bag of potato tots into baking dish. Mix together soups, ground beef and onions. Spread evenly over the top of potato tots. Spread Cheddar cheese over top. Bake at 350° for about 1 hour.
Cream eggs and sugar; add melted butter. Sift flour and cocoa together and add to mixture. Add nuts and vanilla. Pour into 9 x 12-inch greased baking dish. Set in a pan of hot water and bake 45 minutes to 1 hour or until crispy on top and soft inside at 350°. Serve warm with scoop of ice cream and garnish with maraschino cherries. Serves 8 to 12.
Cook sugar, milk, oleo and cocoa 1 1/2 minutes or to full boil. Remove from heat and add vanilla and other ingredients. Beat well until thick. Drop onto waxed paper to cool.