HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind washed cranberries. Add apples and oranges. Add sugar. Add cooled Jell-O; use only 3 cups water to Jell-O. Mix fruit to Jell-O. Mix after until jelled. Put in a Jell-O mold or fancy serving bowl. When ready to serve, add chopped nuts on top. Chill for several hours or overnight.
Heat applesauce until boiling. Add sugar, candy, nutmeg and gelatine (which has been soaked in cold water). Stir until gelatine and candy dissolve. Cool. Add lemon juice and turn into square pan or mold.
Mix ingredients 3 or 4 minutes until smooth. Add 6 ounces chocolate chips and mix together. Bake 1 hour and 10 minutes at 350°. Serve with low-fat Cool Whip.
Mix all wet ingredients together. Add dry ingredients and enough milk to make batter stiffer than muffins. Drop by spoonfuls into hot oil about 1-inch deep.
Mix sugar, margarine, milk and cocoa together; bring to a hard boil and remove form heat. Add oats, peanut butter and vanilla. Mix thoroughly. Drop by teaspoon on wax paper.
Whip Eagle Brand milk, Cool Whip and lemon juice together. Add oranges, sliced peaches and crushed pineapple (drain all juice from fruit) and mix well. Pour in baked graham cracker crust and chill.
In large bowl, combine first 5 ingredients. Using a 1/3-cup measure, shape mixture into 2-inch balls. Place in large, shallow roasting pans.
In a large pan, combine sugar, butter and evaporated milk. Cook to soft ball stage (234° to 238°). Add remaining ingredients. Pour into buttered pan.
Into large casserole, shred cabbage; salt and pepper to taste. Next, in mixing bowl, put soups. Mix together thoroughly and pour over cabbage. Next, add a layer of onion, then a layer of ground beef. Cover very tightly with foil and steambake for about 2 hours. Do not remove or disturb covering during baking. Set oven at 350°.
Boil oleo, water and cocoa together. Cool slightly, then add remaining ingredients. Mix well and bake at 350° for 30 to 40 minutes.
Heat butter and oil in cooker.	Saute onion until soft. Stir in rice, making sure to coat thoroughly with oil. Stir in 3 1/2 cups of the stock.	Lock the lid in place and over high heat, bring to high pressure, cook 6 minutes. Reduce pressure with quick release method. Remove lid.	Taste the rice and if not sufficiently cooked, add a bit more stock as you stir. Cook over medium heat until the additional liquid has been absorbed and rice is desired consistency. When rice is ready, stir in the cheeses and add salt and pepper to taste.
Mix ingredients; pour into floured tube pan. Bake for 1 hour at 350°.
Prepare pie filling mixes separately as directed on package for pie, reducing the milk for each to 1 3/4 cups. Pour chocolate pie filling into pie shell. Carefully spoon vanilla pie filling over the chocolate layer. Chill 3 hours. Blend syrup into whipped topping. Spread over vanilla layer. Chill.
Add all ingredients except wine; bring to a boil, then simmer 30 minutes. Add wine a few minutes before serving.
In small bowl with electric mixer on low speed, blend butter and 1/2 of confectioners sugar. Gradually add milk, vanilla and remaining confectioners sugar. Beat at medium speed until light and fluffy. This is a great icing for pound cake.
Beat eggs. Add oil and milk. Mix dry ingredients. Gradually combine the 2 ingredients. Add nuts. Grease and flour bread pan. Bake at 350° for 1 1/2 hours for 2 to 3 pans (9 x 5 x 3-inch). Cool on rack. Wrap and refrigerate. Freezes well.
Place meats in 12 cups water. Let boil for 1 1/2 hours. Skim off fat. Then add onion, garlic, butter beans, barley, tomatoes, carrots, celery, cabbage and turnips. Let boil for 15 minutes, then add frozen mixed vegetables. Let boil until all vegetables are tender. Add vermicelli and let boil until meats and vegetables are tender.
Mix well. Push through cookie press, using star wheel. Put on cookie sheet in long strips. Bake at 300° for 12 to 15 minutes or until light brown. Do not overcook.
On square of foil place all the ingredients in order and seal the foil. Bake at 350° for 1 hour. Prepare one package for each individual you wish to feed.
Remove stems and slip skins from grapes; set skins aside. Place grape pulp in saucepan; add 1/2 cup water. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Sieve to remove seeds. Finely chop skins and add to pulp. Stir sugar into juice. Add 1/2 teaspoon margarine to prevent foaming. Bring mixture to full rolling boil. Add pectin quickly; stir in contents. Bring to a full boil exactly 1 minute. Remove from heat and put in jars immediately.
Butter deep 9-inch pie plate. Layer half of soft bread pieces, half of tomato slices, half of onion, half of spices and cheeses; repeat without soft bread pieces. Pour beaten eggs over the layered ingredients. Cover with rest of soft bread pieces. Sprinkle chopped bacon and a little oregano on top. Bake at 350° until bacon is crisp and top of pie is browned (30 to 40 minutes). Serves 5 to 6.
Combine all ingredients, stirring, until well mixed. Spoon into a greased and floured 8-inch square pan. Bake at 350° for 35 to 40 minutes. Cut into squares. Yields 16 brownies.
Cut the chicken into serving pieces; peel 10 cloves of the garlic and chop them roughly. Marinate chicken in 1/2 bottle red wine with chopped garlic and 3 sprigs fresh thyme for 2 or 4 hours in the refrigerator. Spread remaining cloves of garlic, with the skins on, in a small baking dish in one layer and cover with the cup of olive oil. Sprinkle with salt and pepper and bake in a preheated 300° oven for 1 1/2 hours or until garlic is completely soft. Puree garlic through a food mill when it is done. Discard the skins and reserve the puree.
Combine first 3 ingredients and mix until smooth. Add extract, if desired. Drop cookie dough on ungreased cookie sheet by half teaspoonful. Add desired decorations. Bake at 375° for 10 to 12 minutes. Makes 3 to 4 dozen.
Drain oranges. Defrost orange juice; mix with Eagle Brand milk. Stir in Cool Whip. Stir in oranges (do not beat).
Melt butter; add onion and celery and fry until tender. Mix in seasonings. Add bread cubes and toss until well mixed. Layer bread and turkey in roast pan and top with gravy. Bake for 1 hour at 300°.
Cream oleo, sugar, brown sugar and vanilla until light and fluffy. Add eggs. Beat well. Combine flour and baking soda. Blend into creamed mixture. Stir in chips. Drop by teaspoon into ungreased cookie sheet. Bake at 350°.
In large saucepan, melt butter over medium heat. Add onion and cook until soft. Add mushrooms and cook for 10 minutes. Add flour; stir and cook for 1 minute. Add chicken broth, half and half and splash of wine. Cook over medium heat until mixture thickens and comes to a boil. Add salt, chicken and tarragon. Simmer, covered, for 20 minutes. Garnish with parsley. Makes 4 to 6 servings.
Beat cream cheese and sugar in a bowl. Gradually add milk, beating until smooth. Stir in coconut, Cool Whip and vanilla. Spoon into crust. Freeze 4 hours. Garnish with coconut and maraschino cherries. Let stand at room temperature for 15 minutes before serving.
Brown ground beef; pour off fat. Stir in stewed tomatoes, mushroom soup and rice. Cook over medium heat until rice is done. Add olives. Cook 5 minutes more. Add cheese and cook until melted.
Melt chocolate. Remove from the heat and beat in the liqueur, confectioners sugar and butter until smooth. (If necessary, add a little sugar to get a firmer paste.) Divide into 24 to 36 pieces and roll into balls.
Beat sugar and shortening until creamy; add eggs and beat well. Add pineapple, nuts and coconut. Sift dry ingredients to mixture and add flavorings. Mix well. Drop from teaspoon on baking sheet. Cook 15 minutes at 350°.
Mix all ingredients and put into casserole dish. Mix 1 tablespoon butter and crushed crackers and sprinkle on top. Bake at 375° for 45 minutes.
Cook macaroni according to directions. In the meantime, crumble sausage in large skillet. Cook over medium heat until brown. Pour off some fat, leaving approximately 1 to 2 tablespoons. Stir in the onion, green peppers and garlic. Saute 5 minutes. Add all other ingredients, but only 1/4 cup Parmesan cheese. Mix well.
Brown ground beef in a skillet; drain off the oil. Open up the soup and pour over the ground beef; let it simmer for about 10 to 15 minutes, then pour it over toast.
Combine cantaloupe, grapes, pineapple and marshmallows. Mix in mayonnaise.
Split chicken under skin and make pocket; place thinly sliced garlic, salt, pepper and salad oil in pocket. Heat grill; place chicken with skin side down first and brown well. Put some mustard over skin and brown. Saute spinach with butter; season with salt and pepper. Saute carrots with butter until soft. Add cream; sprinkle with salt and pepper. Slice potatoes; soak in water and drain. Deep fry and sprinkle with salt. On plate, put grilled chicken, fried potatoes and remaining vegetables.
Cream shortening and sugar until light and fluffy. Add eggs one at a time. Beat in thoroughly. Alternate flour and milk. Beat well. Add flavoring. Set in cold oven. Bake at 325° for 1 1/2 hours.
Mix eggs, cream, grated cheese and seasonings. Saute onions and ham in butter. Add bacon and diced cheese and spread evenly in bottom of pastry shell. Pour egg mixture over ham mixture and fill to brim of shell. Bake at 400° for about 45 minutes or until set.
Sprinkle each chicken breast with salt and pepper to taste. Place in an ungreased baking dish. Coat each breast with 1 tablespoon of Dijon mustard. Pour 2 tablespoons of Heinz 57 sauce, then 3 tablespoons of honey over each. Coat each breast with 1/3 cup of Cattleman's barbecue sauce. Bake in 400° oven for 25 minutes.
Mix all these ingredients well except peanuts. Bring this mixture to a rolling boil. Lower heat. Cook for at least 5 minutes and stir constantly. Add 2 cups of salted cocktail peanuts. Beat until mixture starts to thicken. Drop by spoonfuls on wax paper.
Heat oil (or drippings) in skillet over medium fire. Add onions, potatoes, salt and pepper. Cook, uncovered, stirring occasionally until all potatoes are browned. Add water to potatoes, reduce heat and cover. Cook again, stirring occasionally, until potatoes are tender.
Cream butter until light and fluffy. Add sugar gradually, creaming well. Add eggs, one at a time, beating well. Mix in separate bowl flour, salt, baking powder, cocoa and cinnamon. Alternate milk and dry ingredients, beating just to blend. Add vanilla. Pour into greased and floured 10-inch tube pan or 3-quart Bundt pan. Bake at 375° for 1 1/2 hours or until done. Cool for 15 minutes, then remove from pan. Serve warm with Cool Whip or ice cream.
Pare eggplant; cut in 1-inch cubes. Cook in boiling salted water for 8 minutes; drain. Add next 5 ingredients. Place in greased baking dish. Top with buttered crumbs and grated cheese. Bake in a 350° oven for 30 minutes.
Drain fruit; reserve syrup. Add water to syrup to make 1/2 cup. Combine gelatin and boiling water in an electric blender. Cover and blend at low speed until dissolved, 1 minute. Add measured liquids, cream cheese and mayonnaise. Cover and blend at high speed, 15 seconds. Chill until slightly thickened. Fold in fruit. Spoon into 6 individual molds and chill until firm, 2 hours. Unmold and garnish.
Slice tenderloin; do not wash. Pack slices of tenderloin in pint jars, leaving 1/2-inch space at top. Add 1/2 teaspoon salt per pint. Seal jars and cook in boiling water for 3 hours.
Combine marinade ingredients and pour over chops in heavy plastic bag. Seal. Refrigerate 4 to 24 hours. Remove chops from marinade. Reserve marinade. Broil or grill chops 12 to 15 minutes, turning once, basting occasionally with marinade.
Cut bacon strips in half. Wrap around water chestnuts and place on a cookie sheet. Bake at 350° until bacon becomes slightly browned. Mix sugar and ketchup and after draining fat from pan, pour over water chestnuts and bake until sauce begins to thicken. Serve warm.
Mix together. Refrigerate for 2 hours or overnight. Serve with Hawaiian or sourdough bread.
Heat juice and sugar, mustard, coves and cornstarch in saucepan. Bring to boil and thicken sauce. Add pineapple and heat through. Spoon over ham.
Combine eggs, molasses, butter and water; mix well. In a large mixing bowl, stir together flour, baking soda, ginger and salt; add molasses to mixture. Beat until well mixed. Pour into a greased 8-inch square baking dish. Bake at 350° for 30 minutes or until cake tests done.
Boil sugar and syrup for 2 minutes. Add remaining ingredients. Pour into pie shell. Bake at 350 for 50 minutes.
Mix all ingredients together. Place on baking sheet in 1/2 cup servings (mold each as a mini meat loaf). Spread a small amount of topping on each serving and bake at 350° for 20 minutes.
Chop cabbage, bell pepper and onion. Blend sugar, oil, vinegar, celery seed and salt. Bring to boil over high heat. Pour over cabbage, onion and pepper. Let cool. Store in refrigerator and eat until all gone. May use just cabbage if desired.
Line tortillas in a greased 10 x 14-inch pan. Add cooked and drained beef mixed with onion and seasonings. Add beans (do not drain). Sprinkle cheese on top. Cover with remaining tortillas. Mix soup and tomatoes. Pour over casserole. Cover and bake at 350° for 1 hour.
Preheat the oven to 350°. Cream (beat until thoroughly softened and fluffy) the cream cheese, Crisco, butter and sugar. Add the eggs, one at a time. Beat the mixture until all the ingredients are well blended. Add the flour, one cup at a time, until all the flour is gone. Pour the batter into a well-greased and floured loaf cake pan. Bake in the oven for 1 hour and 15 minutes until the cake is a golden brown.
Reserve 2 or 3 tablespoons of crumb mixture. Pat crumb mixture in a spring-form pan that has been sprayed with Pam. Cover bottom of pan to desired thickness. Use the reserved crumbs to sprinkle on top of cranberry sauce topping when ready to serve.
Mix and cook until bubbly. Let cool; then add strawberry jello. Pour into shell and chill. Add whipped cream. Makes 2 pies.
Cook bacon and break up in pieces; drain. Cook hamburger and add onion. Saute both . Combine beef, bacon, ketchup, sugar, mustard and vinegar. Drain beans. Add to rest. Bake 40 minutes at 350° or put in crock-pot.
Peel potatoes and slice crosswise. Peel onion and slice in rings. Add oil to iron skillet and heat. Add potatoes, onions, salt and pepper. Add 1 tablespoon water. Cover and cook until tender. Remove lid; stir and brown.
Dissolve gelatin in boiling water. Stir in strawberries, sugar and salt. Cool until it begins to thicken. Fold in cream. Cover bottom of 9-inch pan with 1/2 of cake. Pour over 1/2 of strawberry mixture. Repeat layers. Chill 4 to 5 hours. Cut into squares. Garnish with whipped cream and strawberries if desired. Yields 9 servings.
Place green beans and then corn in a 2-quart casserole baking dish. Mix together celery soup, sour cream, Cheddar cheese and onion. Spread mixture over casserole. Mix together crackers, slivered almonds and margarine. Spread cracker mixture over casserole. Bake for 30 minutes at 350° or until bubbly.
In a food processor or blender, put 2 whole eggs and the yolks from the remaining 2 eggs. (Reserve the whites for another use.) Add Worcestershire sauce, Tabasco, dry mustard and the garlic cloves. Blend and with the machine running, add the lemon juice, then slowly drizzle in the olive oil. Next, with the machine running, add the anchovy fillets and Parmesan. Put the lettuce and croutons in a salad bowl and toss with enough dressing to coat. Makes 4 cups.
In a deep frying pan, add oil, onion, tomatoes and beef; saute until beef changes color. Add pepper, salt and bay leaves; cook for 5 minutes. Add tomato sauce (mash garlic, parsley and paprika). Add the wine to the mixture and stir into the stew beef. Cook on low heat until beef is tender. Serve over rice. Serves 4.
Process blackberries in a blender until smooth, stopping to scrape down sides. Pour through a fine wire mesh strainer into a medium saucepan, discarding solids. Stir in remaining ingredients; bring to a boil over medium heat, stirring occasionally. Boil, stirring occasionally, 1 minute. Remove from heat; cool. Serve with cobbler, pound cake, fruit, pancakes or ice cream. Yield: 1 2/3 cups. Prep: 10 minutes. Cook: 5 minutes.
Combine sugar, cornstarch and cocoa together. Add eggs, milk and vanilla. Cook over low heat until mixture thickens. Pour into cooked pie shell. Cool. Top with Cool Whip or meringue. You can also cook in microwave.
In medium bowl, mix sour cream, spinach, red pepper, scallions, garlic and liquid hot pepper seasoning until well blended. Cover; chill until serving time. Serve as a dip on or with crackers. Each serving (1 cracker and 2 teaspoons of dip) contains 17 calories and no fat.
Mix together flour, sugar, shortening, salt, nutmeg, cinnamon, cloves and ginger; set aside. Mix together egg yolk and molasses. Mix together boiling water and baking soda. Mix egg mixture and boiling water and soda all together. Alternate the flour mixture and the egg mixture in a 9-inch pie shell. Bake at 350° for 36 to 40 minutes.
Combine vinegar, water, salt, garlic, dill, mustard, celery seed, red peppers and ground red pepper in saucepan. Bring to a boil, stirring frequently. Combine okra and water to cover in saucepan. Bring to a boil; drain. Pack okra pods tightly into 6 hot, sterilized pint jars. Place 1/2 red pepper from vinegar mixture in each jar. Pour vinegar mixture over okra, leaving 1/2-inch headspace; seal with 2-piece lids. Process in boiling water bath for 10 minutes. Yield: 24 servings.
Boil eggs for 10 minutes. Shell eggs and crush them in a large bowl. Add 2 six ounce cans of tuna fish. Chop 2 medium onions in a small bowl and then add to tuna and eggs. Add mayonnaise and relish. Mix well. Spread on crackers and enjoy.
Brown meat with onions. Add olives, water, beans and chili powder. Simmer until beans are tender. Add cheese. When cheese is melted, pour over Fritos and serve.
Salt the chicken slightly and sprinkle or dab the seasoning powder over the chicken. Let set for at least an hour or overnight. Line a baking pan with foil and bake the seasoned chicken for 1 hour. May also be broiled over charcoals.
Slice the salt pork and fry until brown. Remove and discard slices and in fat, brown onion. In the water in which the fish has been boiled for 5 minutes, pick over and remove any bones. Boil 2 diced potatoes until soft. Add fish and milk; salt and pepper to taste. Thicken when hot with 2 tablespoons of flour, moistened in water.
Stir together brown sugar, cornstarch and chili powder. Stir tomato sauce, vinegar, catsup and syrup into sugar mixture in saucepan. Add 1/2 cup water. Bring to boil. Reduce heat and simmer uncovered 30 minutes. Stir orange juice in sauce, return to boiling. Reduce heat and simmer 5 minutes.
Place chicken pieces in a greased casserole dish. Place cooked drained broccoli on top. Cover with the white sauce. Bake at 350° for 25 minutes. Top with cheese. Bake 5 minutes.
Preheat the oven to 350°. Lightly spray 12-quart baking dish with nonstick cooking spray. Place 2 quarts of water in a large saucepan. Bring to a boil. Add macaroni. Boil until tender, about 10 minutes. Drain well. Shred Cheddar.
Heat oven to 375°. Cream butter and honey until smooth and add orange juice. Combine flour, soda and cinnamon and add to butter mixture alternately with beaten egg. Stir nuts, raisins or chocolate chips into batter. Drop by teaspoon on ungreased baking sheet. Bake 10 to 12 minutes.
Combine all ingredients, mixing well. Serve with taco chips. Makes 2 cups.
Saute onion and celery in butter or margarine. Cut, rinse and steam broccoli. Rinse broccoli in cold water and put into ice bath to stop cooking process. Drain in colander and chop coarsely. Add broccoli to sauteed onion and celery. Add rice, salt and Velveeta to broccoli. Mix egg and milk together and add to broccoli and rice mixture. Fold over several times until all ingredients evenly disbursed. Pour into casserole dish. Top with grated Cheddar cheese and bake at 325° for 20 minutes. Allow to set for 1/2 hour before serving so all liquid will absorb into casserole.
Mix together pudding and sugar. Add milk, water, evaporated milk and strawberries. Makes 1 gallon.
Fill large kettle with enough water to cover cabbage; bring water to boil. Remove damaged outside leaves of cabbage. Stick large fork into core of cabbage and submerge cabbage in boiling water. With large knife, loosen from core and remove 12 to 16 leaves as they become soft (about 5 minutes). Remove remaining head from water and chop coarsely; set aside.
Mix together milk, sugar and salt. Add beaten eggs, shortening and 3 cups flour. Beat well. Continue to add flour to make a soft dough. Knead until smooth. Place in greased bowl, cover and let rise until double.
About 1 1/4 hours before serving, skin and bone chicken breasts. Cut each chicken breast in half, then cut each breast half into 5 chunks. Cut each mushroom in half. In a large bowl, mix mushroom halves, chicken pieces, soy sauce, cider vinegar, honey, salad oil and green onions. Prepare outdoor grill for barbecuing.
Combine all ingredients and cook at high temperature until potatoes are done. Add salt and pepper to taste. Let simmer for 15 minutes and ready to serve.
Bring sugar, white syrup and vanilla to a full, rolling boil. Stir in peanut butter and cereal. Pour into a buttered pan. Cool and cut into squares.
Cream shortening and boiling water. Add flour and salt, stirring with a fork. Will be light and flaky. This is enough for a double crust fruit pie or two 9-inch shells. Bake at 325° for 10-15 minutes.
Fry bacon in skillet until crisp. Remove bacon with slotted spoon; drain on paper towels. Crumble; set aside. Pour off all but 1 tablespoon drippings from skillet. Stir soup, relish, vinegar, onion flakes and pimiento into drippings. Cook, stirring constantly, until mixture comes to a boil. Reduce heat. Stir in potatoes and bacon. Arrange meat slices on top of potato mixture. Cover and simmer 8 to 10 minutes or until heated through. Garnish with parsley.
Mix and store in dry place. Add 2 teaspoons to 1 cup hot water.
Cream butter and sugar; add beaten eggs, milk, salt and vanilla. Pour into pie crust. Put into preheated 400° oven for 15 minutes. Reduce heat to 300° and continue baking for about 45 minutes or until a golden crust forms.
Mix all ingredients except bread crumbs. Sprinkle crumbs over top. Bake at 325° for 35 minutes.
Pour half of sauce over loaf. Bake at 350° for 45 minutes. Add remaining sauce; baste often. Bake an additional 45 minutes. This can be made into two loaves. it freezes well. Freeze loaf without sauce and add sauce when used.
Place pears, onions, bell pepper, hot pepper, salt, mustard, allspice, sugar and vinegar in a pot and boil for 1 hour on low temperature.
About 45 minutes before serving or early in day: In a 5-quart Dutch oven or saucepan over high heat, heat unpeeled potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 30 minutes or until potatoes are fork-tender. Drain; cool potatoes until easy to handle. Peel and cut potatoes into bite size chunks.
Beat cream cheese until smooth; gradually beat in Sugar Twin or Equal. Blend in sour cream and vanilla. Fold in Cool Whip, blending well. Spoon into dish. Chill until set. Arrange fresh strawberries, hulled and halved, on filling.
Mix ingredients together. Spoon mixture on a greased cookie sheet. Not too close together, cookies will spread and are very thin. Bake at 350° for about 5 minutes.
Brown onion and beef in shortening in skillet. Add tomatoes, ketchup, steak sauce, pepper and parsley. Simmer 30 minutes. Cook macaroni. Mix macaroni with beef in baking dish. Season to taste. Gently spoon soup into mixture. Mix lightly and sprinkle grated cheese over top. Bake at 350° for 30 minutes.
In a large skillet cook sausage thoroughly. Break up sausage while cooking. Drain and allow to cool.
In 2-quart casserole, combine the tomato sauce, water, vinegar, spaghetti sauce mix, sugar and dry mustard. Stir in hot dogs until coated. Microwave, covered, until heated through, about 7 to 8 minutes. Stir twice.
Blend soup and milk in saucepan. Add peas, onions and pepper. Heat gently, stirring occasionally. Makes 6 servings.