HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir crushed berries and sugar together. Bring water and Sure-Jell to a boil. Boil 1 minute, stirring constantly and add to mixture and stir 3 minutes. Pour in jars; cover tightly, let sit out for 24 hours. Then freeze. Some sugar crystals may remain, don't worry about them. Keep frozen until ready to serve.
Melt butter in saucepan over low heat. Add flour, cook 3 minutes to remove raw flour taste. Heat milk in another pan. Add milk to flour mixture and stir well, until almost boiling. Turn down and simmer a few minutes. Add pepper and Tabasco. Stir in cream.
Alternate layers of oysters and bread crumbs in a casserole. Cover with any remaining crumbs. Combine liquid, salt and pepper. Pour over oysters and crumbs. Cook in a moderate oven for 30 minutes.
Mix all ingredients together. Marinate in refrigerator all day or overnight (at least 10 hours). Grill or broil.
Preheat oven to 350°. Line pan with wax paper. Pour water over shortening; add sugar, molasses and egg; beat well (200 strokes). Sift dry ingredients together and add to mixture; beat until smooth. Turn into pan and bake for 30 to 40 minutes. Done when it shrinks from side of pan.
Cream shortening; add sugar and cocoa. Add unbeaten egg and vanilla; beat thoroughly. Sift flour and baking soda. Add flour mixture alternately with milk to sugar mixture. Pour in well-greased pan (13 x 9 x 2-inch) or layered pan. Bake at 375° for 35 minutes.
In large bowl, mix cereal, sugar, flour, soda, salt and cinnamon. Add eggs, oil and buttermilk. Mix well. (I add a handful of raisins.) Store in a big covered jar or Tupperware in the refrigerator. Fill greased muffin tins about 2/3 full. Bake at 350° until done.
Brown beef with chilies; remove from pan. Brown Rice-A-Roni with drippings. Add 2 1/2 cups of water, seasoning packet and tomatoes. Boil, cover and simmer 30 minutes. Add meat. In large casserole layer beef, rice mixture, sour cream and cheeses. Bake at 350° for 30 minutes.
*Purchase dried bag pigeon peas at most supermarkets and canned green pigeon peas at a Spanish-American Bodega store.
Mix corn meal and salt and pepper to taste; add flour. Mix well. Cut desired vegetables into 2 or 3-inch strips. Roll vegetables into coating. Fry in hot vegetable oil until golden brown. Drain on paper towels. Serve with your favorite salad dressing or ketchup.
Dissolve soda in small amount of water. Boil sugar, water, raisins, spices and shortening 3 minutes. Cool. Add flour, soda, baking powder, salt and nuts. Pour in 9 x 13-inch pan. Bake for 35 minutes in 300° oven.
Cook noodles in boiling water until tender; drain. Rinse in cold water and drain again. Set aside.
Some sauces and soups you would tie a sprig of each herb together and remove after cooking.
Boil to soft ball stage. Beat well and ice cake. Nuts can be put on top if desired.
Cream shortening and sugar and add eggs; beat well. Sift together flour, soda, cloves and cinnamon; add to creamed mixture alternately with the applesauce. Add raisins and walnuts. Pour into tube pan and bake at 350° for 1 hour.
Clean peppers; remove stems and seeds. Spread cream cheese onto salami; put pepper in middle and roll up. Put toothpick through to hold together.
Cream together butter, granulated sugar and brown sugar; add eggs and vanilla. Mix together flour, oatmeal which has been spun in blender (or use finely chopped oatmeal), salt, baking powder and baking soda. Mix all ingredients together, then add chocolate chips, Hershey bar and nuts. Bake on ungreased cookie sheet. Make golf-ball sized cookies and place on cookie sheet 2 inches apart. Bake at 375° for 10 to 12 minutes. Makes about 9 dozen cookies.
Mix vinegar and salad dressing. Add gelatin to heated consomme. Mix all ingredients. Pour in mold. Chill until firm.
Place in heavy duty foil. Divide stew meat, potatoes, onions, carrots and celery. Season each serving and divide the can of tomatoes over each. Place on a cookie sheet. Bake in a 350° oven for 2 hours.
Drain juice from fruit. Combine juice with pudding. Stir until mixed good. Add fruit; you can also add marshmallows, coconut and maraschino cherries.
Marinate beef in 1/3 of brandy and red wine for at least 1 hour. Turn occasionally.
Break bread into small pieces. Place in mixing bowl with 1 cup sugar, evaporated milk, 2 cups milk, vanilla, egg yolks and melted butter. Mix well. Pour into a 10 x 8 x 2-inch baking pan. Bake at 450° for 15 minutes. Remove and make meringue. Beat egg whites with 1/4 cup sugar until stiff. Cover pudding with meringue and bake for 3 or 4 minutes until golden.
Place 1 1/2 cups sugar and water in a 13 x 9-inch oblong pan. Cook for 5 minutes.
Melt butter and mix with cracker crumbs. Put first layer of cracker crumbs, second layer of corn and third layer of oysters, etc. Bake at 350° for 40 minutes.
Spread crescent roll dough on a cookie sheet, forming ridge around sides. Bake according to package instructions. Cool.
Combine 2 cups sugar, milk and butter in a heavy 3-quart saucepan; stir well. Cook over medium heat, stirring often, until butter melts. Place remaining 1 cup sugar in a heavy skillet. Cook over medium heat, stirring constantly, until sugar melts and syrup is light golden brown. Gradually stir this into butter mixture. Cook until mixture reaches soft ball stage. Remove from heat; let mixture cool. Beat at high speed with electric mixer until mixture will hold its shape. Shape candy into two 7 x 1 1/2-inch logs. Roll in pecans. Wrap in plastic wrap; chill 1 to 2 hours. Cut into slices. Makes 2 pounds.
Take first set of ingredients, stir together and press into cheesecake pan. Blend together second set of ingredients. Pour into crust and bake for 30 minutes at 350 degrees. Cool for 20 minutes. Then take third set of ingredients and mix together. Pour over cooled cheesecake and bake for 10 minutes at 350 degrees. Cool for 3 to 4 hours.
Mix all ingredients together. Pour into graham crust. Top with cool whip. Keep in refrigerator.
Boil raisins in water until dry, then cool. Add flour and sugar mixed with salt, then add sweet milk and cook until thick. Add vanilla.
Preheat oven to 350°. In a large bowl, beat eggs. Add flour, baking powder, milk, salt and pepper; mix well. Add cheese, onion and spinach; mix well. Pour into a 9 x 13-inch pan. Bake for 35 minutes. Serve immediately or freeze. Cut into squares. If frozen, heat on baking sheet. Bake at 325° for 12 minutes. Makes 24 squares.
Blend mayonnaise, ginger, vinegar and onion. Shake in approximately 1 tablespoon of soy sauce to color beige and to taste. Add a few shakes of Accent and a dash of pepper.
Soften gelatin in cold water. Add cup of hot water and sugar. Stir and add pineapple and lemon juice; stir and chill partially firm. Whip 2 envelopes of Dream Whip and fold into gelatin. Break cake in small pieces; place foil wrap in pan, place one layer of cake and one layer of gelatin until gone. Chill overnight. Take out of pan and remove foil. Whip 2 envelopes Dream Whip and frost outside of cake. Cover with coconut and keep in refrigerator.
Preheat oven to 425°. Melt butter; stir in catsup, mustard, paprika and salt. Cut each potato into 4 wedges; slash each wedge crosswise every 1/4-inch but not through skin. Place potatoes on cookie sheet and brush with 1/3 of butter mixture. Bake 35 minutes or until tender. Brush occasionally during baking with butter mixture. After last brushing, sprinkle with bread crumbs.
Fry meat (seasoned). Saute onions in oil. Cook macaroni in salted water; drain. Add all ingredients to meat and place in a baking dish. Cover with cheese. Bake for 20 to 25 minutes at 350°.
Brown ground beef, bell pepper and onion in skillet. Drain grease off. Add tomatoes and beans. Combine salt, sugar, pepper, chili sauce and tomato juice. Stir into meat mixture. Add cooked and drained elbow macaroni and mix well. Cook on high until boiling then turn down to simmer for 30 minutes, stirring frequently.
Mix pineapple with cherry pie filling, Cool Whip and pecans. Add sweetened condensed milk. Stir well. Refrigerate. This keeps well for some time. Very good.
In bowl, stir all ingredients together. Brush meats or poultry, turning often during last 20 minutes of grilling. Makes 1 1/2 cups.
In large bowl of electric mixer, cream butter with sugars until smooth. Add eggs and buttermilk and beat until slightly fluffy. Stir in flour, soda, baking powder, cinnamon, nutmeg and salt and mix well. Spread batter in greased and floured 13 x 9 x 2-inch glass baking dish. Sprinkle topping over batter. Cover pan and refrigerate overnight. Next morning, bake in preheated 325° oven for 30 minutes or until brown. Do not overbake. Serve warm or cold. Makes 24 squares.
Unroll 1 package rolls and lay flat in 13 x 9-inch pan. Beat cream cheese until smooth. Add sugar and egg yolk, beat well. Add vanilla and lemon juice. Beat well and pour over rolls. Unroll other rolls and lay over mixture. Beat egg white and water. Brush evenly over rolls. Bake at 350° for 30 minutes. Freezes well.
Preheat oven to 350°. In large bowl, mix soups and sour cream together. Add chicken, water chestnuts and onions; mix well. Pour into an ungreased 9 x 13-inch casserole dish. Stir crackers into butter and spread over casserole. Sprinkle top with poppy seed. Bake for 30 minutes.
Brown meat in hot oil. Add next 6 ingredients, 1/2 cup water and 1 teaspoon salt. Cover and cook over low heat until meat is tender, about 2 hours.
Combine sugar, corn syrup, water, butter and salt. Cook, stirring constantly until sugar is dissolved. Continue cooking without stirring until syrup reaches 270° or forms a brittle ball when dropped into cold water. Add vanilla. (If desired, a couple drops of food coloring may be added to syrup. Divide syrup in separate bowls for each color.) Pour syrup over popped corn; mix thoroughly to cover all kernels. Grease hands with butter and shape into balls. (If desired, 1 cup of unsalted roasted peanuts may be added to popped corn.) Number will vary according to size of each ball.
In a big bowl, mix brown sugar, sugar, butter, eggs and vanilla. Mix in flour, salt and baking soda, then the chocolate chips and nuts (if wanted). Place on a greased cookie sheet by spoonfuls. Cook for 15 to 20 minutes at 375°.
Cook slow 14 to 15 hours in crock-pot. Freeze or use hot water bath to can.
One can of tomatoes may be substituted for 1 can Ro-Tel if like it spicy.
Mix ingredients all together and pour into pie shells. Bake at 400° for 5 minutes and turn temperature down to 350°. Bake 30 to 40 minutes or until lightly brown and set.
Melt butter or margarine in large saucepan. Add carrots and onions. Cover and simmer on low or medium-low heat for 15 to 20 minutes until carrots and onions are tender, but not mushy. Add chicken stock mix, sugar and flour. Cook 2 to 3 minutes until thickened, stirring occasionally. Serves 4 to 6.
Combine all ingredients in a large bowl, folding together until blended. Spoon into bowl. Chill. Makes 12 to 14 servings.
Mix apple slices with both sugars, cinnamon and either flour or starch (this thickens your apples). Put mixture into prepared pie shells.
Beat eggs, adding sugar gradually; add syrup, butter, salt, vanilla and pecans. Pour into pie shell. Bake at 380° for 1 hour.
Combine all ingredients; pour over steak. Marinate 6 hours or more, turning once. Place 4 to 5 inches away from coals 8 to 10 minutes; turn. Do the same for other side.
Mix all together and refrigerate overnight. Next morning, put in 9 x 13-inch casserole. Before baking, top with 3 cups Rice Krispies sauteed in 3 tablespoons butter. Bake at 350° for 45 to 50 minutes.
In medium sized pan, add 2 1/2 cups water to the pudding mix and cherry jello. Pour over medium heat and stir constantly until thick. Remove from heat and let cool. Make Dream Whip according to directions and add to the cooled mixture. Stir until mixed. Refrigerate until set.
Mix together cream cheese, butter, vanilla and cream or milk. Slowly add powdered sugar until correct consistency.
Cook broccoli according to package directions. Drain. Add soup, cream cheese, chives and salt and pepper to taste. Bake at 350° for 30 minutes.
Brown ground chuck with onion; drain fat. Add taco seasoning and mushroom soup. Mix well. Stir in beans and corn chips. Put in casserole dish. Add cheese. Bake at 350° for 30 minutes.
Combine all ingredients in Dutch oven. Bring to boil; reduce heat to simmer. Simmer for 20 minutes. To serve, top with Monterey Jack cheese and sour cream. You can make it as hot as you want it by the salsa you use.
Mix together and put in unbaked pie shell. Bake at 325° for 1 hour.
Mix jello and cottage cheese in large bowl. Drain mandarin oranges and pineapple and add to ingredients. Fold in Cool Whip. Refrigerate.
Sprinkle 15 x 10 x 1-inch baking dish with cornmeal. Unroll dough; press into pan, sealing perforations. Bake at 350° for 12 to 15 minutes or until golden brown. Cool. Combine sour cream and seasoning mix. Spread over crust. Top with remaining ingredients. Cut into squares and serve.
Stew chicken; bone and dice. Saute onion in Pam spray. Prepare spaghetti according to instructions on package, using chicken broth.
Combine all ingredients in a large roaster. Cook in oven at 250° for 4 hours.
Heat butter in frying pan. Add the celery, onion and cook slowly until they are yellow. Blend in the flour, salt and pepper and add tomatoes. Stir and cook until the mixture is thick. Put the brussel sprouts into a greased baking dish and add the tomato mixture. Sprinkle the crumbs over the top. Bake 350° about 30 minutes. Serves 4.
Chill lemon-lime beverage and fruit juice in advance. At serving time combine pineapple, orange and cranberry juices in punch bowl. Gently pour in lemon-lime. Add scoops of sherbet and serve. Yields 24 cups.
Mix onion, all peppers and salt; let stand overnight. Put spices in cloth and tie tightly. Add to mixture and bring to a boil or until thickened, about 1 1/2 hours, stirring often. Remove spice bag. Pour relish into hot, sterilized jars. Fill to top and seal.
Dissolve yeast in warm water in 2 1/2-quart bowl. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 cup flour until smooth. Cover with cloth and place on rack over bowl of hot water; let rise 15 minutes.
Dissolve yeast in 1/4 cup warm water. Mix remaining ingredients and pour in yeast mixture, then work dough. Roll out dough and cut into 1 to 2-inch squares. Fry in pan filled with 1/2-inch oil or in the Fry Daddy until golden brown. Top with powdered sugar and honey.
Preheat oven to 350°. In a small bowl, combine spinach, cottage cheese, egg, parsley and garlic powder. Spread 1 cup spaghetti sauce in 9 x 13-inch casserole. Top with 4 lasagna noodles. Spread 1 cup sauce over noodles. Layer with 1/3 cottage cheese mixture. Sprinkle 1/3 Mozzarella cheese. Repeat layers twice. Sprinkle evenly with Parmesan cheese. Cover with foil and bake 25 minutes. Remove foil and bake 5 to 10 minutes longer. Let stand 5 minutes. Makes 8 servings. Contains 250 calories per serving and 5 grams fat per serving.
Heat oil in skillet. Season chicken. Brown chicken. Saute onion and bell pepper. Add water to which cornstarch has been added. Cook 1 hour on low heat.
Melt margarine over medium heat; saute onions until clear and tender. Butter a 2 quart (8 x 11 x 2-inch) casserole. Reserve 3 tablespoons of cracker crumbs. Add onions and soup in alternate layers to dish that is lined with the cracker crumbs. When dish is full, cover the top with beaten eggs and pour milk over top. Sprinkle grated cheese and reserved cracker crumbs over top. Bake at 350° for 20 to 30 minutes, or until brown and bubbly.
Mix cream cheese and milk until creamy. Add dried beef, onion, pepper and sour cream. Put in an 8 inch pie pan. Sprinkle with nuts. Bake at 350° for 15 minutes. Serve warm with crackers.
Preheat oven to 350°. Mix all the ingredients together in a bowl. Drop small balls onto an ungreased cookie sheet. Press down lightly with a fork. Cook for 8 to 10 minutes, then enjoy!
Heat oven to 425 degrees. Remove skin from chicken (if desired). Melt margarine in oven in a rectangular 9x13 baking dish or pan. Mix bisquick, paprika, salt and pepper. Coat chicken with mixture and place skin side down in pan (pan and margarine should be hot). Bake uncovered 35 minutes, turn, bake about 15 minutes longer or until juice from chicken is no longer pink.
Leave the cucumbers whole. Cover with cold water and salt and let stand 7 days, covered.
Grease and flour 2 bread pans. Pour boiling water over dates; allow to stand for 20 minutes. Beat egg; add sugar and melted butter or margarine. Beat well. Strain water from dates into egg mixture. Sift flour, soda and salt into mixture of egg and water. Add chopped nuts, dates and vanilla. Pour into bread pans; bake for 1 hour at 325°. Makes 16 (1/2-inch) slices.
Heat chocolate and milk in saucepan over low heat, stirring until chocolate is melted. Remove from heat; blend in vanilla and salt. Spread in buttered 8 x 4-inch loaf pan. Chill until firm, then cut. Recipe can be doubled in 8-inch square pan.
Bring sugar, milk, oleo and cocoa to boil and boil for 1 minute. Take off heat and add oats, butter, vanilla and salt. Drop by spoonful onto wax paper.
Combine margarine, cocoa, milk, sugar and salt in saucepan. Mix well and boil 1 minute. Remove from heat and stir in peanut butter and oats. When slightly cool, drop from spoon onto waxed paper.
Sift flour before measuring. Mix dry ingredients, then add rest of ingredients. Pour into three greased and floured pans. Bake at 350° for 25 to 30 minutes or until done in middle. Be sure layers are completely cooled before frosting.
Put a large pot of water on and bring to a boil. Core, a little at a time, the cabbage and blanch just until leaves are fairly soft. Do not overcook. Continue to core and cook until all leaves are removed. Let cool down. In a bowl, take 8 cups of rice, onion, garlic, salt and pepper; mix well.
Just substitute an equal amount of Mott's natural applesauce for the oil in a recipe. Mott's provides that needed moisture and texture with none of the fat, none of the cholesterol.
Combine sugar, oil, eggs, baby food, vanilla and food coloring in mixer bowl; mix until blended. Add flour, cinnamon, nutmeg, soda and salt; beat for 3 minutes. Stir in nuts; pour batter into Bundt pan that has been oiled and covered with sugar. Bake in preheated 350° oven for 1 hour. Let cool for 10 minutes before removing from pan.
Combine vegetables, soup, part of cheese, sour cream, pepper and part of onions in 1-quart casserole. Cook, covered, on High for 8 minutes in microwave (turn dish halfway through). Top with remaining cheese and onions. Cook, uncovered, on High 1 minute or until cheese melts.
Mix and set aside first 3 ingredients. Boil together all other ingredients. Pour over cabbage mixture. Refrigerate. Will be good for 2 to 3 weeks.
Place sliced cabbage in a large pot; cover with water and bring to a boil. Place sliced onions and diced potatoes on top of cabbage. Sprinkle with salt and pepper. Lay pork chops on top and then sprinkle again with salt and pepper. Cook until done. Approximate cooking time is 1 hour.
Mix chocolate wafers with almonds, cocoa powder and sugar. Dissolve instant coffee in cup of coffee liqueur and stir into crumb mixture with corn syrup. Shape into 3/4-inch balls and roll in cinnamon sugar. Store in refrigerator. Makes 5 dozen.
Mix flour and sugar/sugar substitute. Add eggs, spices, milk and orange juice. Add nuts, butter and salt. Grate potatoes, 1 cup at a time. (I use food processor.) Add to mixture after each cup so they won't turn dark. Bake at 350°, uncovered, for 2 hours. Serves 10. (If doubling or tripling this recipe, do not double or triple butter.)
Stir cold water into cornmeal until smooth. Add boiling water, cooking and stirring constantly for two minutes. Add salt and sugar. Let cool to lukewarm. Add potatoes and caraway seed that is dissolved in the 1/4 cup water. Add both rye and white flour. Mix and knead to a smooth, stiff dough using white flour on the board. Put in greased bowl. Cover and let rise until doubled. Shape into two loaves and place in greased pan. Let rise until doubled. Bake at 375° for 1 1/4 hours. I like more caraway seed.
Cream butter and sugar well; add eggs and rest of ingredients. Bake at least 15 minutes on lightly greased pans in 350° oven.
Cream sugar and eggs. Don't beat. Melt the margarine and chocolate together and mix in all the rest of the ingredients. Bake in a 9 x 13-inch pan in 350° oven for 30 to 35 minutes. Test with a toothpick for doneness.
Mix cake mix, oil, eggs, water, cream of coconut and coconut. Bake at 350° for 35 minutes in a 9 x 13-inch pan. After baking, while warm, put holes in cake. Pour remaining cream of coconut. Let cool. Add 1 cup coconut and Cool Whip, then ice. Refrigerate.
Wash and grind cranberries. Core apples, but do not peel. Peel orange. Grind them with cranberries. Drain pineapple. Add to rest. Add sugar. Add 2 cups boiling water to Jell-O, then add all together. Refrigerate.
Melt butter in saucepan. Crunch up all cookies with a rolling pin. Add cookies to butter and press into a 9 x 13-inch pan, reserving 1/2 cup for topping. In large bowl, combine cream cheese, milk and pudding. Fold in Cool Whip. Pour into crust. Sprinkle reserved crumbs on top and chill for 30 minutes.
Grease 12 cup muffin tin. Mix biscuit mix and water just until moist (do not overmix). Fill muffin tins 2/3 full. Bake 8 to 10 minutes in hot oven at 425°. Makes 10 to 12 biscuits.
Mix boiling water and oats together; let stand 20 minutes. Cream together the butter, sugar, brown sugar, vanilla and eggs. Add in the oat mixture. Mix flour, cinnamon, soda and salt together; gradually add to mixture. Bake for 30 minutes at 350°.
Butter bottom of cake pan with butter. Place chicken over bottom of pan (boneless breasts or chopped pieces). Cover chicken with sauerkraut, drained. Cover sauerkraut with cheese. Pour Thousand Island salad dressing over entire top of casserole. Cover with foil and bake 1/2 hour at 350° and then 15 minutes uncovered.
Brush cut sides of apple and pear with lemon juice. Alternate the apple, pear and pineapple on four wooden skewers. Brush with marmalade. Broil alongside fish 4 inches from heat for 5 to 8 minutes or until heated through and slightly tender. Turn once. Serves 3.
Prepare Rice-A-Roni mix as package directs, adding chicken with water and contents of seasoning packet. Continue to cook as package directs, adding remaining ingredients during last 10 minutes of cooking. Makes 6 servings.
Cream margarine and sugar. Add vanilla, flour and nuts. Shape into small balls and place on greased cookie sheet. Bake 15 minutes at 300°. Roll in powdered sugar while hot, very carefully. I find they will shatter if handled the least bit roughly, either when rolling in sugar or trying to eat them!
Wash off butternut squash. Cut squash lengthwise; cut off seed pocket. Cut into pieces (usually between 2 and 3 inches). Put butternut squash in baking dish. Fill dish about 1/4 inch or a little bit more with water. Cover butternut squash with foil in baking dish. Cook butternut squash for 60 minutes at 400°. Remove butternut squash from baking dish and water as soon as possible. Take butternut squash and slash the meat with dull knife. Add the butter, salt, pepper and nutmeg. Serve at once. Makes 4 to 6 servings.
Pour 1/2 of batter in greased skillet or pan. Sprinkle cheese and chiles on top, covering with remaining batter. Bake 1 hour at 350°.
Coat chicken with flour. Melt 4 tablespoons butter in skillet over medium heat. When butter has melted, add chicken. Brown on both sides. Place chicken in small baking dish. Melt remaining butter in skillet on low. Add lemon juice, garlic and parsley. Pour over chicken. Cover dish with aluminum foil and bake 30 minutes in 350° oven. Serves 2 to 3.
Blend orange juice and cornstarch in saucepan. Add cranberry juice cocktail, spices, red pepper seasoning and sugar. Stir until blended. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Stir in butter and a few drops of red food coloring. Makes 3 cups.
Mix whipped topping and yogurt together. Add fruit. Put in pie crust.	Freeze for 3 hours. Thaw 15 minutes before serving.