HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cranberries, raisins, sugar, spices and water in a large saucepan. Simmer 15 minutes or until berries pop and mixture thickens. Stir in onion, apple and celery; simmer 15 minutes longer or until mixture is thick.
Mix salt, sugar, mustard, vinegar and onion in blender so that onion is liquified. Slowly add oil until dressing is thickened. Stir in poppy seed. Cover and store in refrigerator. Yields 3 cups.
Mix oil and sugar; add eggs one at a time, sifted dry ingredients, plums and nuts. Pour in greased and floured Bundt pan. Bake at 325° for 55 to 60 minutes.
Wash off tomatoes; slice. Salt and pepper both sides. Put in a skillet over medium to high heat, turning heat down so they don't burn. Make sure skillet has enough oil to coat the tomatoes. Before frying, coat tomatoes in a mixture of corn meal. (I put salt and pepper in corn meal in addition to seasoning the tomatoes.) Fry until brown. Remove from skillet. Drain off grease. Put fried tomatoes on paper towels. Serve hot.
Set oats aside in a large bowl. Place peanut butter in bowl with oats. Lightly grease wax paper with margarine. The piece should be approximately 15-inches long. Cook sugar, margarine, evaporated milk and vanilla in large skillet. Bring to a boil. Lower heat and let boil until mixture reaches soft ball stage, 10 minutes. Remove from heat and add peanut butter. Spoon onto greased wax paper. Let cool for about 10 minutes.
Heat oven to 350°. In medium saucepan saute onion and garlic in butter until onion is tender. Add 1/4 cup olives, sour cream, soup and green chiles; mix well. Reserve 3/4 cup sauce and set aside. Stir in turkey and 1/2 cup cheese to the remaining sauce.
Mix Cool Whip and cottage cheese in large bowl. Add dry Jell-O, then fold in oranges and pineapple. Place in refrigerator until firm.
Brown ground beef in large skillet. Add in chili seasoning and stir. Once chili seasoning is thoroughly absorbed throughout the beef, add in beans and picante sauce.
Beat egg, sugar and cheese for a few minutes. Add milk, salt and vanilla. Add almost all melted fat. Mix with noodles and pour into a greased 9 x 13-inch (or oval) baking dish. Sprinkle with nutmeg. Add chopped nuts and/or fruit, i.e. raisins, pears, etc. Dot with butter. Bake at 350° for approximately 1 hour. Serve warm or cold. Serves at least 12 people.
Melt sugar in large skillet over medium heat until it turns a nut brown color. Pour immediately into 1-quart ring mold and coat all sides. Set aside.
Over medium heat, simmer all (except popcorn), stirring constantly. Should form hard ball when a few drops are dropped into a cup of cold water. Stir in 1/2 to 3/4 cup butter; stir until mixed. Pour over cooked popcorn, stirring until evenly coated. Beware of hot toffee. Allow to cool slightly. Rub hands with butter and form into balls. Cool and cover individual balls with Saran Wrap (colored wrap for the holidays).
Remove stems from mushrooms and chop into small pieces. Fry bacon until crisp and crumble (save grease). Add stems to bacon and fry for a couple of minutes. Add Herb-Ox. Crumble bread in food processor or blender. Add bacon mixture to bread and then add cheeses to this. Add grease, if needed, to form ball type dough. Form into balls and stuff into mushroom caps. Bake in foil-lined and covered pan for 30 minutes at 350°.
Dissolve sugar and Jell-O in 4 cups boiling water. Then dissolve 3 packages unflavored gelatine in 1 cup cold water. Mix together; chill. Cut into squares.
Preheat oven to 350°. Drain strawberries, reserving 1/2 cup juice. Mix together flour, baking soda, salt, cinnamon and sugar. Make a hole in the center of mixture. Pour strawberries, eggs, oil and pecans into the hole. Mix by hand until all ingredients are thoroughly combined. Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake for 40 to 60 minutes.
Mix ingredients and top with cracker crumbs; dot with butter. Bake at 350° in greased loaf pan for approximately 1 hour.
Fryer setting: 375°. Beat eggs 1 minute; add milk. Add flour and baking powder, then add shortening. Beat until blended, then add cream-style corn and vanilla. (If needed, add more flour so that you can drop by large tablespoonfuls into hot oil.) Fry 2 to 4 minutes, until light brown. Serve with warm syrup. May also use fruit for Fruit Fritters.
Mix with a fork butter or margarine and sugar. Add flour, salt, cocoa, eggs, vanilla. Add nuts. Pour into a Pam sprayed or greased pie plate.	Bake 30 minutes at 325°. Serve with whipped topping.
Mix all ingredients together in a large bowl. Pour into unbaked pie shell. Bake at 400°F for 40-45 minutes. Cool before serving.
Beat egg yolks in small bowl with electric mixer at medium speed for 4 minutes. Combine and add dry ingredients. Beat again. Add oil, drop by drop, beating constantly. When mayonnaise begins to thicken, add lemon juice. Add remaining oil in a very thin stream, continuing to beat. Store in refrigerator.
Tenderize steak. Salt and pepper. Dip in buttermilk and roll in flour. Fry in deep fat fryer until golden brown.
Combine pumpkin, sugar, salt and spices. Add nuts. In chilled bowl, fold mixture into ice cream. Line bottom of 13 x 9 x 2-inch pan with half the gingersnaps; top with half of ice cream mixture. Cover with another layer of gingersnaps and remaining ice cream. Freeze until firm (15 hours).
Sprinkle chicken with salt and pepper;	brown in oil. Remove from pan.	Add onion, peppers, tomatoes,	red pepper flakes and garlic in skillet.	Stir in broth and bring to a boil. Add rice. Place rice mixture in bottom of 9 x 13-inch pan. Top with chicken pieces. Bake covered 1 hour or until done at 375°.
Heat oven to 300°. In bowl combine graham cracker crumbs, cocoa, sugar and butter. Press evenly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla. Mix well. In small bowl, toss 1/2 cup mini chips with flour to coat. Stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top. Bake 1 hour. Turn oven off. Allow to cool in oven 1 hour. Remove from oven; cool to room temperature. Refrigerate.
Crush or grind all together. Cover tightly. Let stand overnight before using. For table use, store in shaker. Be sure herbs are finely ground.
Bake in a greased tube pan at 350° for 50 to 60 minutes. Sprinkle top with powdered sugar or frost.
Cut the meat into 1-inch squares and place alternately on 4-inch skewers. Press the meat together. Add salt and pepper. Mix an egg with 1 teaspoon of cold water in a bowl. Dip the pressed meat in the egg mixture, then roll the pressed meat in flour or fine bread crumbs. Fry the pressed meat. Place in pot. Cook up drippings with a little water and pour over meat. Add mixture of 2 tablespoons each of celery, onion and green pepper on top. Cover and steam on low heat for 1 hour (or finish in oven at 325° for an hour). Makes 6.
Mix all ingredients. Chill. Serve with vegetables, crackers, potatoes or corn chips.
Brown cut up pork; salt and pepper. Place in Dutch oven or casserole. Add chopped onion, sliced carrots and sliced potatoes. Heat soups, adding enough Cheez Whiz to have an orange color. Pour over meat and vegetables. Bake in slow oven, 275°, for about 3 hours.
Put dry ingredients in food processor. Add liquid ingredients and process until ball forms on top of blade. Knead lightly by hand on floured counter. Let dough rest about 15 to 30 minutes. Roll out on floured counter. Put in greased pizza pan. Top with sauce, meat, cheese, etc. Bake at 400° for about 20 to 25 minutes or until done. Makes two pizzas.
Mix all ingredients together. Let rise for 1 hour. Grease pans. Shape into loaves and let rise. Bake in 350° oven for 1 hour.
Combine flour, salt and pepper; dredge liver and brown in shortening. Pour off drippings; add mushrooms (including liquid), soy sauce, parsley flakes, coriander and water. Cover tightly and cook slowly for 20 minutes. Makes 4 servings.
In a 3-quart saucepan over medium heat, cook beef, onions, garlic, chili powder, cumin and pepper until beef is browned and onion is tender, stirring to separate meat. Spoon off fat.
Mix all ingredients together; stir just until combined. Pour into 2 greased loaf pans. Bake in a 350° oven for 40 to 50 minutes. Remove from pan; cool on a wire rack. Wrap and store overnight.
Mix all ingredients until creamy. Cover and let rise 1 hour. Heat oil until hot. Drop strings of dough into hot oil. Cook until light brown. Roll in confectioners sugar when cooled.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Blend butter and sugar. Add eggs, one at a time, and blend. Sift flour and cocoa and add to mixture. Add vanilla and pecans. Pour into greased pan and bake about 30 minutes. This is a light cake-type brownie.
Wash cucumbers and dry. Layer dill between cucumbers in 4-gallon crock. Boil the water and salt to a rolling boil. Cool slightly, then pour over cucumbers; weigh down with a plate and jug of water. Cover cucumbers with a towel and clear the towel when they start to ferment.
Mix potatoes, eggs, onions, celery and parsley in large bowl. In small bowl, combine oil, vinegar, salt, sugar and paprika. Pour over potato mixture. Toss lightly to combine. Cover and refrigerate at least 2 hours. Just before serving, toss lightly with mayonnaise. Put in serving container. Sprinkle with additional chopped parsley. Place in cool place until ready to serve. Makes 6 to 8 servings.
Blend butter and peanut butter together. Sift in confectionary sugar. Add one Tbsp. of milk at a time and mix on low until well blended. This frosting is very good with chocolate cake or German chocolate cake but have been told it is very good with yellow cake too.
Mix sugar, brown sugar, butter, eggs, vanilla and almond for about 1 minute. Mix flour, salt and soda together. Add to sugar mixture. Mix about 2 1/2 minutes. Add chocolate chips. Drop by teaspoonfuls on greased baking sheet 2-inches apart. Bake at 375° for 10 to 12 minutes. Makes 3 1/2 dozen.
Beat egg whites until stiff. Add cream of tartar and beat again. Fold egg whites into nuts, sugar and crackers. Mix and pour into 9 x 13 pan. Bake 25 minutes at 350° until light brown. Cool thoroughly. Spread Cool Whip over cooled pie. Add drained pineapple over Cool Whip and sprinkle with coconut. Chill and serve.
Pour pineapple into large bowl. Add pudding and mix well. Fold in Cool Whip; add marshmallows. Refrigerate.
Saute onion in butter until tender. In bottom of pastry shell, sprinkle cheese, ham and onion. Combine eggs, sour cream and seasonings and pour over ingredients in pie shell. May top with nuts. Bake at 375° for 40 minutes or until knife inserted in center comes out clean.
Cube bread and layer half in greased 9 x 13-inch dish. Cube cream cheese over bread; put remaining bread on top of cheese. Mix egg, milk, syrup and butter mixture. Pour over bread and press down to soak up. Cover and refrigerate overnight. Bake at 350° for 20 to 25 minutes. Serve with Cider Syrup.
Sift dry ingredients. Add remaining ingredients; stir to moisten. Do not beat. Turn into an 8-inch tube pan. Bake 1 hour and 20 minutes at 350°.
In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5 quart slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours. Stir before serving.
Salt and pepper doves to taste. Flour them and place in oiled skillet at medium heat. Turn to brown evenly. Remove birds and place on paper towel to drain. Pour excess oil from pan. Add flour to remaining drippings to make gravy and stir. After paste begins to brown, add water to desired thickness. Add chicken bouillon cubes to gravy. Put doves back in gravy and top with onions. Add milk and stir. Cover and cook on low heat for 1 hour. Serves 4.
Put cranberries and sliced apples in long pan. Sprinkle with white sugar. In a bowl mix oatmeal, brown sugar, flour, nuts and melted butter. Pat mixture over cranberries and apples. Bake at 350° for 1 hour. (If glass dish, bake 45 minutes.)
Chop vegetables. Heat oil in a large skillet. Pour vegetables in skillet; season with salt and pepper and stir briskly. Lower heat, cover and steam gently 5 to 8 minutes. Stir again. Add soy sauce to taste. Serve immediately. Makes 6 servings.
Preheat oven to 500°. Place roast in a shallow open pan, fat side up. Rub in a little flour, salt and pepper. Put roast in oven and roast 5 minutes per pound for rare, 6 minutes per pound for medium and 7 minutes per pound for well-done. Time exactly to the minute. When cooking time has finished, turn off oven. Do not open oven door at any time!! Allow roast to remain in oven for 2 hours and, again, do not open oven door!!
In your largest pot, combine all ingredients; cover with water and bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours. Remove chicken and vegetables and save for another use. Refrigerate stock in pot overnight. Skim off fat. Freeze in storage containers.
Mix together and bake in unbaked pie shell in a 350° oven for 45 to 55 minutes.
Combine sugar, cornmeal, flour and cornstarch; stir in eggs. Add milk, lemon juice, butter and lemon rind; mix well. Pour into pie shell. Bake at 400° for 10 minutes. Reduce oven temperature to 350° and bake for 30 minutes longer or until filling is firm and lightly browned.
In a large saucepan, heat 1 quart milk with sugar to simmering, stirring constantly to prevent burning. This can be heated in the microwave in a glass bowl.
Heat oven to 375°. Grease a 15 x 10 x 1-inch pumpkin roll pan. Line top and sides with wax paper. Grease wax paper. Beat eggs and sugar until fluffy. Stir in pumpkin. Add buttermilk mix a little at a time. Stir well after each addition. Add spices and mix well. Pour in pan. Spread evenly and sprinkle with nuts. Bake for 13 to 15 minutes. Invert on towel dusted with powdered sugar. Roll up cake and towel. Unroll cake when cool and spread with filling.
Cream together sugar and shortening. Add eggs, mix well and then add vanilla, salt and cocoa. Sift together flour, baking soda and baking powder. Alternating, add flour mixture and water. Fold in kraut by hand. Bake in greased and floured pan for 35 to 45 minutes at 375°. Use either one 9 x 11-inch pan or two regular round pans for a layer cake. Frost with mocha, sour cream or cream cheese icing.
Combine sugar and margarine. Cream well and add eggs and flour, beating well. Stir in pineapple and vanilla. Pour in pastry shell. Bake at 350° for 45 minutes. Cool thoroughly before serving.
Put chicken, carrots, mustard cabbage and ginger slices in crock-pot. Cover with water and slow cook for 6 hours. Put in wintermelon for last 3 hours. Salt, pepper and shoyu to taste.
Wrap roast in foil and place in roasting pan. Salt and pepper to taste. Drain potatoes and reserve liquid. Cut onions in slivers and place it in with the potatoes around the roast. Mix reserved liquid with mushroom soup and A.1. steak sauce. Pour mixture over potatoes. Seal roast tightly and bake at 400° for 2 to 2 1/2 hours.
Blend all ingredients with mixer. Place in a small bowl lined with plastic wrap. Chill. Unmold. Best when made one day ahead.
Brown ground beef with Ortega taco seasoning, salt and pepper, then drain. Layer in casserole dish: 1 package crescent rolls (lay out flat), hamburger, salsa, shredded cheese, dash of chili powder, sour cream and 1 package crescent rolls (lay out flat). Bake at 350° until browned.
Over medium heat, put water, sugar, salt and cornstarch; stir constantly until thickens. Add extract and cool off of stove burner. Put strawberries on bottom, then filling on top. Let cool fully, then top with whipped cream for an added touch.
Cream margarine and sugar. Add beaten eggs and chocolate syrup. Mix in flour, nuts and vanilla. Bake at 350° for 30 minutes in jelly roll pan.
Cream the shortening. Add sugar, beaten egg, milk and vanilla. Add flour, salt and baking powder, which has been sifted together. Roll out thin on slightly floured board and cut with cookie cutter. Place 1 teaspoonful of filling on each cookie; cover with another cookie and press edges together. Bake at 350° for 12 to 15 minutes.
Mix the first 4 ingredients in a separate bowl. Combine remaining ingredients; blend the two until it forms a ball. Refrigerate for 15 to 20 minutes, then roll out. Yields 4 crusts.
Saute mushrooms and green peppers in butter. Blend in flour, salt and pepper. Let bubble. Slowly stir in chicken broth and cream. Bring to a boil over low heat stirring constantly. Boil 1 minute. Add chicken and pimiento and heat through. Serve in toast cups or pastry shells.
Saute onion in hot oil. Add beef. Saute 2 to 3 minutes. Add celery, mushrooms, bamboo shoots, sugar, soy sauce and water. Stir to mix well. Cover; simmer about 10 minutes. Arrange spinach on top of meat and vegetables. Cover, simmer for 5 minutes or until spinach wilts and veggies are crisp tender. Serve with hot seasoned rice. Makes 4 servings.
Pork Coating Mixture: Mix all ingredients except ribs or loin chops and milk. Shake ingredients in medium plastic or paper bag. Dip pork ribs or loin chops in milk. Shake each in pork coating mixture, coating both sides. Cook on rack in shallow roasting pan in a 425° oven until done and brown, 30 to 35 minutes. Makes 4 servings.
Saute onions in margarine. Mix onions and other ingredients except cheese. Pour into a baking dish and top with cheese. Bake at 350° for 25-30 minutes.
Mix all ingredients. Pour into a 2 1/2 to 3-quart casserole. Bake 25 to 30 minutes at 350°. Serves 6 to 8. To freeze, do not cook prior to freezing.
Combine sugar and flour. Mix well. Add milk. Gradually add rest of ingredients and cook until thick. Add coconut and stir. Pour into baked pie shells. Top with favorite meringue and bake at 350 degrees until brown.
Melt margarine, soup and water together. Pour rice in bottom of 8 to 14-inch pan. Pour half of the soup mixture over rice and stir. Place raw chicken pieces on top. Pour remainder of soup mixture over chicken. Bake in a 275° oven for 2 hours.
Drain fruit and save juice. Use juice (about 3 cups). Sprinkle pudding and cook until thick. Let cool. Chop bananas and put in bowl. Add about 3 tablespoons lemon juice. Mix. Spoon out bananas. Add all other fruit and mix with pudding. This is a fat-free salad.
Mix shortening, sugar and eggs. Beat well. Add bananas, flour, baking soda, salt and nuts. Mix well. Pour into greased loaf pan at 350° for 1 hour.
Combine ingredients in order listed. Spray baking pan with nonstick cooking spray. Pour mixture into pan. Bake at 350° for 1 1/4 hours, or until done.
In 4-quart saucepan, prepare macaroni according to package directions. In colander, rinse with cold water; drain well. In large bowl, combine macaroni, zucchini, tomatoes, olives, basil and garlic powder. Add vinaigrette; toss to coat. Cover; refrigerate at least 30 minutes before serving.
Puree the first 3 ingredients. Add gelatine in center for 20 minutes. Add lemon juice and orange juice to pureed mixture. Whip the cream, vanilla and powdered sugar. Fold in puree with gelatine and juices and serve. Can be frozen.
Mix peanut butter, margarine and vanilla together. Gradually add powdered sugar. Knead together and shape into walnut size balls. Set aside.
Dissolve yeast in warm water. Sift dry ingredients, cut in shortening, add yeast and buttermilk. Knead just enough to hold together. Roll out on floured board 1/4-inch thick. Cut with a biscuit cutter; dip in melted butter. Let rise one hour. Bake at 450° for 20 minutes or until brown. (Dough may be stored in refrigerator for up to one week.)
Squeeze lemons, limes and oranges. Add water and sugar. Mix well. Keep cold.
Mix pudding, milk and ice cream well. Add Cool Whip. Spread pudding mixture on cracker crust. Cover with remaining Cool Whip.
Peel and cube eggplant. Cook in salted water (to cover, until tender). Drain thoroughly and mash. Beat egg. Blend in flour, sugar, baking powder and eggplant. Drop by spoonful in oil on medium heat. Brown, then turn and brown on the other side. If dough seems too soft, add more flour. Place on paper towel to cool.
To Serve: Use 2 or more rounded teaspoons mix per cup of hot water. Add 3 to 4 red hots, if desired.
Melt margarine. Stir in brown sugar. Stir until sugar dissolves. Let cool. Add eggs. Beat well. Stir in flour, baking powder and salt. Add nuts and chocolate chips. Bake in a 13 x 9-inch greased pan at 350° for 25 to 30 minutes.
Saute lemon grass, ginger, garlic, chilies, onions and red pepper in olive oil. Add beer, clam juice and lime juice. Add mussels and clams. Cover saute pan and steam until clams and mussels are fully opened. Season to taste. Divide clams and mussels equally into bowls. Pour vegetables and broth over. Garnish with cilantro. Serves 4 to 6 people.
Mix 2 jellos together. Add boiling water. After dissolved, add pineapple juice, orange sherbet and sour cream. Use beater to smooth out lumps. When smooth, add drained pineapple, bananas and drained mandarin oranges. Pour in mold and chill.
Bring water to boil, add lentils and cook 10 minutes. Add onion and mushrooms, lower heat and cook 10 minutes. Add rest of ingredients, blend well and simmer for 5 to 10 minutes. Serve on rice cakes, pita bread, tortillas or dip into vegetables. Add more water as needed and cooking time may vary. Lentils should be soft enough to serve as dip. Makes 4 to 5 servings.
Mix all ingredients and store; cover tightly. Use 3 teaspoons per cup. Add water.
Combine all ingredients and bring to a boil. Boil gently until mixture is thickened and reduced about 1/2 in volume (about 45 minutes), stirring occasionally. Pack the relish into hot jars. Seal. Process in boiling water for 5 minutes.
Put broccoli spears in the bottom of pan (thawed or raw). Layer chicken breasts on top. Mix soup, mayo, lemon juice and curry powder. Pour on top of chicken. Cover with grated cheese and bread crumbs. Bake at 350° for 45 minutes to 1 hour.
Brown meat and chopped onions with salt and pepper. Drain well; place in pie shells. In a large bowl, mix eggs, cottage cheese and Swiss cheese. Spread over meat mixture. Bake 1 hour at 350°. Serves 4 or 5. Freezes well.
Mix well. Drop from a teaspoon. Bake at 350° until lightly browned. May refrigerate dough and cook later (3 or 4 days).
Mix all ingredients in large iron pot except cornstarch and crawfish. Saute over medium heat and then add cornstarch and 1 cup water and let simmer for 20 minutes, stirring often. Add crawfish and enough water to make a gravy and let simmer for 20 minutes more covered. Serve hot over rice.
Grease Bundt or tube pan. Layer about half of the rolls on the bottom. Sprinkle half of the dry pudding mix over bread. Mix together the brown sugar and cinnamon; sprinkle half the brown sugar over rolls followed by half of the pecans and half of the butter. Repeat layers. Cover with Saran Wrap and foil. Leave out overnight to rise. Bake at 350° for 35 to 40 minutes.
In mixing bowl, mix sugar, flour and soda, then stir in oil, eggs (slightly beaten), vanilla, salt and cinnamon. Last of all, add apples and raisins. Bake in greased and floured 9 x 13-inch pan in 325° oven for approximately 30 to 35 minutes. Watch closely. Frost, if desired, or serve with a dollop of whipped cream.
Blend Marshmallow Fluff, cream cheese and Cool Whip until creamy. Then slice fresh apples, nectaries, strawberries or any other fresh fruit.
Mash avocado with fork until creamy. Chop onion and add to avocado. Add mayonnaise, lemon juice and salt; mix well. Serve with your favorite chip.
Mix berries, sugar and salt. Boil water and Sure-Jell for 1 minute. Stir in berries; cover and let stand overnight. Next day, put in sterilized jars.
Sprinkle pineapple over syrup in sheet pan. Prepare cake mix according to directions. Pour batter over pineapple in pan. Bake at 300° in a convection oven about 50 to 60 minutes. Invert each portion on serving dish and garnish with whipped cream.
Mix all ingredients, except cinnamon and butter. Place on stove; bring to a boil. Pour into a casserole; top with cinnamon and butter. Bake for 30 minutes at 350°.