HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine in a large pot the contents of 2 cans of cherries, plus only the cherries from the other 2 cans. Add lemon and spices (tied up in a cloth) plus sugar and salt. Bring to a boil. Blend flour and cream with a whisk. Add this to cherry mixture. Add wine. Bring it all again to a boil. Cool and then refrigerate for 4 hours or more. Serve with dollop of whipped cream, if desired. Will keep covered in refrigerator for 2 weeks.
In a saucepan, saute onion, shrimp and mushrooms in butter until onion is tender. Add crabmeat; heat through. Sprinkle fillets with salt, pepper and paprika. Spoon crabmeat mixture on fillets; roll up and fasten with a toothpick. Place in a greased 13 x 9 x 2-inch baking dish.
Mix all the ingredients together. Put into loaf pans. Bake at 350° for 1 hour.
Boil short ribs in 1 1/2-quarts water. Skim. When the meat is tender, add tomatoes, onion and vegetables. Add vegetables that need longer cooking time first. Add in this order: carrots, turnips, potatoes, celery, corn and cabbage. Add salt to taste. Serve the dark clear broth on the side and the vegetables on a platter. Diners can mix their own caldillo or eat the soup and vegetables separately.
Boil first five ingredients on low to medium heat for 1 hour. Remove from heat and add remaining three ingredients. Beat by hand until thick. Drop by spoon fulls on wax paper. Let cool.
Dice chicken and place in the baking dish. Mix together the soup and sour cream and spread over chicken. Sprinkle crackers over mixture. Pour melted butter over crackers. Sprinkle poppy seed and bake at 350° until brown.
Chop apples. Roll pastry 1/4-inch thick. Spread with melted butter and cinnamon-sugar. Add chopped apples and roll as a jelly roll. Cut in slices 1 1/4 inches thick. Place slices in greased baking pan 1-inch apart. Cover with syrup. Bake at 375° for 35 to 40 minutes. Delicious served hot with rich milk.
Bring 9 cups of water to a boil; add jello. In another boiler, bring 4 cups water and sugar to a boil. Mix sugar mixture into jello mixture and let cool. Divide this mixture into two 1-gallon ice cream buckets. When cool, add 1/2 bottle lemon juice and 1 can pineapple juice to each bucket. Freeze this. Take out 1 hour before you plan to serve. Chop it up into large chunks and add 2 quarts cold 7-Up over this and slush it up. Serve slushy. Serves 75.
In saucepan over low heat, melt oleo. Stir in milk, vanilla and salt. Mix well. Remove from heat. Add 3 1/2 cups powdered sugar gradually until smooth. Add peanut butter and syrup. Mix well. Turn out onto board sprinkled with remaining sugar. Knead until consistency of play dough. Form into small balls. Melt chips and shortening in double boiler. Remove from heat. Dip balls, using toothpick to cover 3/4 of the way. Place on waxed paper until set. Store in refrigerator. Yields 100 balls.
Mix brown sugar, mini chocolate chips, cinnamon and nuts in a bowl and set aside. Place cake mix, sour cream and oil in a bowl. Add eggs, one at a time. Beat well. Add vanilla and lemon extracts. In a tube pan, place 1/3 of the batter and add 1/2 of the nut mixture. Top the nut mixture with another 1/3 of the batter, then add the other half of the nuts and top with remaining batter. Bake at 325° for 50 to 60 minutes.
Saute onions and sliced sausage in oil until onions are transparent and sausage is browned. Add all other ingredients, including bean liquid to a large pot. Bring to a boil and then simmer for about 45 minutes until potatoes are cooked. Serves 4.
Mix flour and salt with spatula or wooden spoon. Add water slowly, mixing as you pour. Knead for 10 minutes. Dough should be soft and smooth. Roll out to 1/4-inch thickness. Cut shapes for Christmas tree decorations. Bake at 325° to 350° for 1/2 to 1 hour. May color dough with food coloring or paint ornaments before baking.
Mix flour, Parmesan cheese and salt in a bowl. Melt butter. Peel and cut potatoes into wedges; drain. Dip in butter, then coat in cheese mixture. Bake in dish at 325° for 30 minutes. Turn and bake 30 more minutes. May add more butter and parsley flakes.
Mix all ingredients together well with hands. Put in the refrigerator a few minutes before rolling into small balls. Bake in 300° oven until light brown. Roll in powdered sugar while still hot and again when cold.
Cook cabbage and drain. Mix with other ingredients and put in casserole dish. Top with melted butter and cracker crumbs combined. Bake 20 minutes at 350°.
Mix sugar, butter and vanilla together. Add cream and mix until dough can be formed. Roll out on sugared board and spread with peanut butter. Roll over and slice into pinwheels.
In a 3-quart Dutch oven, cook carrots, onion and garlic in hot oil over medium heat for 3 minutes. Add cumin and cook until carrots are tender. Stir in the beans (drained), ham, sherry, bouillon granules, bay leaves, oregano and red pepper with 6 cups of water. Bring to boiling. Reduce heat and simmer, uncovered, for 30 minutes. Remove bay leaves.
Mix in order given. Make balls size of walnuts; roll in sugar. Put on greased cookie sheet and bake at 350° for 10 minutes.
Cook sugar, syrup and water until it forms a soft, but firm ball. Pour 1/2 of mixture over stiffly beaten egg whites. Return balance of syrup to fire and continue cooking until it forms a very hard ball. Pour into egg white mixture and continue beating. Add vanilla and nuts. Beat until very stiff. Pour in lightly buttered platter. Cool and cut into squares.
For each sandwich: Take 3 pieces beef steak rye and remove crusts. Butter the bread. Layer bread, lettuce, ham, tomato, bread, ham, 3 strips bacon, bread and hard-boiled egg (crumbled).
Preheat oven to 375°. Prepare stuffing using water and margarine. Spoon into bottom of greased 11 x 7-inch baking dish Combine onion, pepper, chicken, tomato, corn and picante sauce. Spoon over stuffing. Bake 20 minutes. Cover with cheese and bake 10 minutes.
Place potatoes in casserole and add water and butter. Add salt and pepper to taste. Sprinkle parsley over top. Cover and bake at 375° until potatoes are tender.
Combine soy sauce, garlic, ginger and oil. Place tenderloins in this marinade overnight in refrigerator.
Peel and slice eggplant into finger size pieces. Soak in sugared ice water 30 minutes and drain.
Combine first 6 ingredients in a saucepan. Bring to a boil; reduce heat. Simmer, covered, for 1 hour or until beef is tender. Remove bay leaves. Add water and mushrooms. Simmer for 5 minutes. Add broccoli. Simmer for 4 minutes. Add squash. Simmer 3 minutes. Serve with Parmesan cheese. Yield: 6 to 8 servings.
Preheat oven to 350°. Wash and remove mushroom stems. Chop the stems and mix with garlic, parsley, cheese, oregano, bread crumbs, salt and pepper. Place mushroom stem side up in baking dish. Fill mushrooms with mixture. Add 1/4 inch of water to dish. Pour olive oil evenly over caps and bake 30 minutes. Serves 5.
Mix together brown sugar, soft shortening, milk and eggs. Add remaining ingredients. Dip with a small ice cream dipper. Bake at 350° until done.
Mix together all ingredients and bake in 350° oven for 30 to 40 minutes. Pour the rest of the soda over cake while still hot.
Brown turkey and onion, then drain. Mix everything together. Simmer for about 1 hour or until sauce is thick. Add water if not enough liquid after cooking. Add bacon for extra taste (optional).
Brown chicken wings in hot shortening. Remove chicken from skillet. Drain drippings from skillet and add vinegar, sugar, pineapple juice, catsup, soy sauce, mustard and salt. Bring to boil, stirring occasionally. Then boil gently 5 minutes. Add browned wings. Simmer, covered, 15 minutes. Remove chicken from skillet onto serving dish over rice, if you like. Serves four.
Put dry ingredients in a large bowl, then mix in liquids. (This prevents the starch from clumping.) Dip ribs in marinade, then let soak for 8 hours or overnight. Bake for 30 minutes at 325°, pour off fat, turn ribs over and bake for 20 minutes more. Pour off fat, brush with a mixture of duck sauce and Chinese mustard; broil until it sizzles, flip, brush, broil and devour.
Spread bean dip on serving plate. In a small bowl, mash the avocados with lemon juice, salt and pepper; spread over bean dip. Combine sour cream, mayonnaise, and taco seasoning; spread over the avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve with chips.
Melt margarine with sugar and milk in a pan. Let boil on medium heat for approximately 10 minutes or until you can drop a little into a cold glass of water and it stays together as in a ball at the bottom of glass. Remove from heat, add peanut butter. Stir in and refrigerate.
Layer baking dish with macaroni, ham, onion and sliced Velveeta cheese, ending with Velveeta cheese. Pour evaporated milk over casserole. Dot with a small amount of butter. Bake at 350° for 35 to 40 minutes.
Make jello using cola instead of cold water. Add nuts, pineapple and cherry pie filling. Place in refrigerator to set up. Should be stirred before serving.
If using the raw cranberries, grind and add sugar. Let stand for at least an hour. Mix plain gelatin mixture with the lemon gelatin. Let the mixture begin to congeal before adding the ingredients. When the process begins, add the cranberries and nuts. Also add celery. Add pineapple and orange juice.
Line pie plate with pie crust. Boil sugar and syrup together for about 2 minutes. Pour over slightly beaten eggs, stirring vigorously. Add butter, vanilla and pecans. Pour into unbaked pie crust. Bake at 350° for 50 to 60 minutes.
Preheat oven to 350°. Combine flour, sugar and cocoa mix in margarine until crumbly. Reserving 2 cups crumb mix, press into the bottom of a 9 x 13-inch pan. Bake 15 minutes. Beat cheese until fluffy. Mix in Eagle Brand, egg and vanilla. Mix well. Pour over crust.
Stir everything together. Drop pieces of candy onto wax paper. Chill candy for a short time around 20 minutes. Ready to eat.
Combine beef, bread crumbs, egg and 2 teaspoons steak sauce. Mix and shape into 1-inch meatballs. Brown in oil. Drain fat. Combine 1/3 cup steak sauce, brown sugar and butter. Add meatballs. Simmer, covered, for 15 minutes.
Crumble and cook meat in salad oil with garlic salt until fairly well done. Drain grease. Add tomato sauce, tomatoes and seasonings and simmer 15 to 20 minutes. At same time cook noodles in boiling salt water; when tender, drain and rinse. Fill baking dish with alternate layers of noodles, sliced Muenster cheese, cottage cheese, meat sauce and grated Parmesan cheese. Bake 15 to 20 minutes at 370°. This casserole can be made well ahead of time, then heated just before serving.
Mix into crumbs. When cake is done, put crumbs on top and bake for 10 more minutes. Cake is especially good when crumbs are doubled in amount. Cool, then add powdered sugar. Enjoy!
Add the 3 ingredients together and stir. Drop by teaspoons onto waxed paper and let set.
Cook broccoli according to package directions. Drain and set aside. Combine remaining ingredients except broccoli and crushed Cheez-Its. Add broccoli and pour into a greased baking dish. Top with Cheez-Its and bake at 400° for 20 minutes. Serves 4.
Mix flour and sugar; add pineapple and cheese. Top with crushed Ritz crackers and drizzle with melted butter. Bake at 350° for 25 to 30 minutes or until brown.
In Dutch oven, combine meat and water. Bring to boiling. Reduce heat and simmer covered for 1 3/4 to 2 1/4 hours or until meat is very tender. Remove meat from broth; reserve 1/2 cup broth. Return broth to saucepan and add onion and celery. Cook, covered, for about 10 minutes or until veggies are very tender. Stir in brown sugar, ketchup, Worcestershire sauce, vinegar, mustard and pepper. Remove meat from bones and discard fat and bones. Chop or shred remaining meat. Add meat to mixture in saucepan. Bring to boiling. Reduce heat and simmer uncovered for about 10 minutes or until the texture is desired consistency. Serve on buns. Makes 6 to 8 servings.
Mix all of ingredients and taste. Can add more chili sauce and pickle relish. Add a little salt and pepper.
Cut hot dogs and brown in shortening. Remove hot dogs from pan and saute onions with chili powder until tender. Stir in soup and water and mix well. Add hot dogs back to soup mixture and simmer for 10 minutes. Serve hot.
Melt margarine. Stir in peanut butter and chocolate chips. Add Rice Chex until coated evenly. Spread on a cookie sheet and cool. Shake on powdered sugar just to cover lightly.
Drain corn. Melt margarine in a casserole dish. Add flour and stir. Add drained corn and carton of whipping cream. Cook at 325° for 45 minutes.
Mix egg and milk. Dip chicken in mixture. Roll in corn flakes. Put in casserole dish and cover with foil. Bake at 350° for 1 hour.
In large bowl, combine all ingredients except crumbs. Pour into well-greased 11 x 4 x 2-inch pan. Cover top with crumbs. Bake at 350° for 1 1/2 hours or until brown.
Lightly grease a bundt cake pan. Place frozen rolls in pan. Sprinkle dry pudding over rolls. Mix butter, cinnamon and brown sugar in sauce pan until it begins to bubble. Pour on top of rolls. Cover with foil and let rise overnight. Bake at 350° for 30 minutes.
Preheat oven to 350°. Core the apples, being careful not to break through the blossom end (the bottom). Place a date in the cored center of each apple, then place 1/2 teaspoon each of sugar, butter and walnuts on top of the date. Arrange apples in baking dish. Sprinkle with water and bake, basting frequently, for 30 minutes or until apples are tender.
Brown hamburger; drain. Add pepper, salt, onion and rice. Cover with rice; let cook until rice is done, about 45 minutes to 1 hour.
Combine ingredients and mix well. With damp hands, form into 1-inch balls. Fry in small amount of fat until brown and cooked. Serve on toothpicks with dipping sauce, equal amounts of cranberry sauce and tomato ketchup that have been heated together.
Combine all ingredients except bananas and vanilla wafers. Layer cookies, bananas and pudding mixture. (You can use condensed milk instead of sour cream.) I usually half the recipe.
1st Layer: Dissolve jello in 2 cups boiling water. Add 2 cups cold water and 1 can drained, crushed pineapple. Save juice for 3rd Layer, 1 1/3 cups. Put into long dish and let set completely.
Scald milk. Add sugar, salt and shortening; cool to lukewarm. Dissolve yeast in water. When milk has cooled put in large bowl and add yeast mixture. Add enough flour to make stiff batter. Put onto cloth and work enough flour in to make soft dough. Grease bowl large enough to let dough rise. Place dough in it and let rise 1 hour or until double in bulk. Put back on floured cloth, punch down (do not add flour). Form in rolls, butter tops. Place on baking sheet. Let rise until double (1 hour). Bake 15 minutes in 450° oven. Pan rolls, like biscuits; clover leaf, 3 small balls in muffin pans. Parker House, roll dough out round, brush melted butter, fold in half.
Beat egg in bowl; add oil. In separate bowl, dissolve yeast in warm water. Add to egg mixture. Add sugar, salt and flour. Mix well. Let rise 1 hour, then make into rolls. Place rolls in greased pan. Let rolls rise until doubled in size. Bake at 400° for 10 minutes.
Sift all dry ingredients. Add hot water, shortening, syrup and eggs. Mix well. Bake in 9 x 13-inch dish, well-greased and floured. Bake at 350° for 30 to 40 minutes.
Make cake mix in two layers and cool. Place plastic wrap on 2 plates and place cooled cakes on top of plastic wrap. Put holes in cakes with fork. Mix 1 package Jell-O with 1 cup boiling water. Add 1 cup cold 7-Up. Pour this mixture over the cake layer, using plastic wrap to get mixture onto side of cake. Repeat with second box of Jell-O. Chill until firm. Frost with Cool Whip at the last minute. Makes a cool, light dessert. I use cherry and lime Jell-O at Christmas.
Boil together	shrimp, celery tops, salt and pickling spices 10 to 12 minutes. Drain; clean and devein shrimp. Alternate in	13 x 9-inch glass pan shrimp and onion slices. Add 7 to 8 bay leaves.
Combine all ingredients. Pour into 3/4 stick of melted butter in a deep baking dish. Do not stir! Add 2 pints of peaches mixed with 3/4 cup sugar. Do not stir! Bake 1 hour at 350° on lowest oven rack.
Cook rice. Pour rice	in large bowl.	Add soups; mix well. Pour into greased 13 x 9 x 2-inch pan. Mixture will be very juicy. Cut up chicken and place skin side up on rice mixture. Add salt and pepper to taste. Do not cover. Place in 350° oven. Bake 1 1/2 hours.
Prepare apples and French toast the day before. In large skillet, melt butter and cook apples slices over medium heat. Stir occasionally until tender. Add brown sugar, corn syrup and cinnamon to apples. Cook until sugar dissolves. Pour mixture into 9 x 13-inch pan and spread evenly. Add bread in 1 layer on top. In bowl, beat eggs, milk and vanilla with fork. Pour mixture over apples and bread. Cover and refrigerate all overnight. In the morning, place in 375° preheated oven. Bake 30 to 35 minutes. When firm and gold, remove from oven and cool 5 minutes. Invert on serving tray so apples are on top. Spoon any left in pan over bread.
Crumble up toast and put in baking dish; pour over this the pineapple. Mix eggs, sugar and margarine; pour over pineapple. Bake at 350° for 30 minutes.
Cook broccoli. Mix remaining ingredients and pour over the broccoli. Top with cracker crumbs or croutons. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together and knead well with hands. Roll into small little fingers. Drop into salted boiling water. Remove when dumplings surface and put in pan with melted margarine.
Drain olives. To olives, add mixture of other ingredients. Cover and chill. Serve. Save liquid and use for salad dressing.
Brown meat, onion and celery. Add other ingredients (except cheese) and cook on top of stove (covered) or in 350° oven until noodles are done. Add cheese and continue cooking until it has melted (about 5 minutes).
Brown hamburg; boil noodles and drain. In 13 x 9-inch pan, put layer of noodles, then layer of browned hamburg, then layer of noodles, layer of cottage cheese, etc., until all ingredients are used. Finish with layer of noodles and cut up sausage, if desired. Pour spaghetti sauce over this and cover with aluminum foil. Bake in 350° oven for about 30 to 40 minutes. Quick and easy.
Puree strawberries and juice with cornstarch. Pour into pot and heat until thickened. May need to add more cornstarch, if too thin. Serve over hot biscuits or pancakes.
In large bowl or pot, combine flour, sugar, baking powder and salt. Mix well. With pastry blender or 2 knives, cut shortening into flour mixture until mixture resembles coarse crumbs. Store airtight in cool, dry place. Use within 3 months. Makes 13 cups. For whole wheat mix, substitute 5 cups whole wheat flour for 5 cups of the all-purpose flour. Works well with either mix.
Put half of ingredients in crock-pot in layers; sprinkle with cheese. Repeat layers and pour soup over top. Season with pepper and paprika to taste. Cook on low for 6 to 8 hours or until done.
Slice cutlets thin. Place in flour, then egg. Fry in hot oil in skillet until lightly golden. Have another pan slowly simmering with melted butter. Drain well from oil and place in butter. Simmer a few minutes. Squeeze juice of 1/2 ot 1 lemon over cutlets. Try not to cook too much, that butter burns. Sprinkle with parsley and serve, spooning lemon-butter sauce over cutlets. Enjoy!
Brown meat and drain. Add all ingredients in a crock-pot. Cook on low all day and chow down.
Before you start, sample the rum to check for quality. Good isn't it? Now proceed. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right! To be sure the rum is of the highest quality, pour 1 cup of rum into a glass and drink it as fast as you can. Repeat! With an electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 seaspoon of tugar and beat again. Meanwhile, make sure that the rum is of the finest quality. Try another cup. Open the second quart, if necessary. Add 2 earge 1eggs and 2 cups fried druit; beat until high. If druit gets stuck in the beaters, just pry it loose with a drewscriber. Check that rum again. Next sift 3 cups of pepper or salt (it doesn't matter). Sample the rum again. Sift 1/2 pint of lemon juice. Fold in bhopped cuttermilk and add strained nuts. Add 1 bablespoon of srown tugar or whatever color you can find. Wix mell. Grease oven and turn on cake pan to 350 gredees. Now pour the whole mess into the oven. Oops!!! Oh, forget the cake. Check the rest of the rum. Forget the oven mess. Check the rum again. Have a nice rest.
Mix together the peanut butter and powdered sugar until crumbly and put into pie shell (save a small amount for the top of the pie). Mix together in a saucepan the flour, sugar and salt. Gradually stir in 2 cups milk. Cook over medium heat or use a double boiler, stirring constantly until mixture thickens and boils. Boil 1 minute. Remove from heat and gradually stir in about half of the hot mixture into the 2 beaten egg yolks. Then blend into the hot mixture in saucepan. Boil one minute more. Remove from heat and add oleo and vanilla. Pour filling into the baked pie shell and let cool. Spread top with prepared Dream Whip and sprinkles of peanut butter mixture. Serve chilled.
Simmer soup meat and bay leaves for about 1 1/2 hours. Grate or rice the beets, then add to stock along with onions. Turn off heat and add vinegar and sugar. Serve plain or may add cream. To prevent curdling of cream, temper it by adding 1 cup of hot soup to the cream slowly, stirring constantly. Then add this to remaining soup.
Combine 1 cup warm water and dry yeast and let stand 5 minutes. Add honey, oil, salt, 3 cups warm water and flour. Stir together. It will be stiff, but can be stirred with a spoon. Grease well 3 loaf pans 3 1/2 x 7 1/2-inches. Divide into pans. Put in oven and turn on for 1 minute at 350°. Turn oven off and let rise 15 minutes. Turn oven on again to 350° and bake 50 minutes. Let bread stand about 10 minutes after removing from oven. Turn out onto wire rack and let cool.
Cut steak into 1-inch strips. Beat egg and milk together. Roll steak in milk and egg mixture. Mix graham cracker crumbs and flour. Roll steak strips in crumb mixture. Sprinkle with seasoning salt; fry.
Mince the cilantro or parsley. In a food processor, combine the flour, cornmeal, 1/2 teaspoon of the salt and half of the cilantro or parsley. Add the butter and shortening; pulse until the mixture resembles coarse meal. Add the ice water, a tablespoon at a time, until the dough forms a cohesive mass. Divide the dough into 6 portions; flatten each into a disk. Wrap in plastic wrap; refrigerate until chilled, at least 15 minutes.
Melt morsels and butter. Stir in crumbs and nuts. Press 1/2 in a greased 13 x 9-inch pan. Beat cream cheese. Add Eagle Brand milk, egg and vanilla until smooth; pour over crust. Add remaining crust and bake at 350° for 25 to 30 minutes.
Melt chips thoroughly. Add noodles. Drop by tsp. on waxed paper and cool.
Thoroughly mix all ingredients together. Roll into quarter-sized balls. Mash each ball with a fork to depress into a cookie shape. Bake at 375° for 15 minutes. Makes approximately 100.
Mix well oil, sugar and eggs in large bowl. Add pumpkin, water and spices; blend well. In another bowl, mix flour, soda and raisins. No sifting necessary and this coats the raisins so they stay moist. Add this to creamed mixture and pour evenly into 4 (1 pound size) greased coffee cans or 2 loaf pans. Bake at 350° for 1 hour or until toothpick inserted in the center comes out clean. Cool upright for 15 minutes. Remove from cans and let cool.
Cream butter and sugars together. Add egg, water and vanilla and beat until fluffy. Add flour, salt and soda; beat until smooth. Add chocolate chips into mixture. Drop by teaspoon on floured cookie sheet. Bake at 375° for 12 minutes.