HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook cranberries, in 2 cups cold water, until tender. Add sugar and cook 5 minutes. While the cranberries are cooking, soften the gelatin in 1 cup of cold water; add to hot cranberry mixture along with scant 1/2 teaspoon salt. Pour into a 9 x 13-inch pan. After it has chilled, add 1 cup chopped nuts and the celery. Chill until firm and cut into squares.
Brown meat and diced onions in skillet; pour off grease. Place in 5-quart pan. Add kidney beans, then rinse out can and add to meat. Add tomato sauce, then rinse cans and add to meat until ingredients rise to top of pan. Add salt, pepper and sugar; bring to boil. Lower heat and simmer. Stir frequently. Simmer approximately 3 to 4 hours.
Cut peppers in half lengthwise; remove seeds, stems and center membrane. Stuff each half with about 2 teaspoons of cream cheese. Wrap with bacon and secure with a toothpick. Place on a broiler rack that has been coated with nonstick cooking spray. Bake for 20 to 25 minutes or until bacon is crisp. Remove toothpicks. Serve immediately. Yield: 20 appetizers.
Cook beans and onion salt 20 minutes. Make sauce of remaining ingredients. Cook until cheese melts. Drain beans. Put in 2-quart casserole. Alternate layers of beans and sauce with sauce as top layer. Cook, uncovered, 30 minutes at 350°.
Prepare cake batter as directed on box. Pour half of cake batter into greased and floured 9 x 13-inch pan. Bake 15 minutes at 350°.
Layer broccoli, cauliflower and green onion. Sprinkle with bacon bits and raisins. Combine sugar and mayonnaise. Pour over salad. Make the night before.
Melt margarine in a 10-inch Dutch oven. Add onion and garlic. Cook and	stir until onion is tender. Add zucchini and mushrooms. Cook 12 minutes, stirring occasionally. Add tomatoes, salt, oregano and pepper. Cook 5 minutes. Sprinkle with cheese and serve.
Crumble sausage. Cool and drain. Beat eggs. Add milk and mix well. Add all remaining ingredients. Spray a 13 x 9-inch pan with cooking spray. Bake at 350° until knife blade comes out clean when inserted in middle, about 30 to 40 minutes.
In blender, combine ingredients and blend 3 minutes. Enough for 12 tacos.
Pour soup and margarine on top of rice. Microwave on High 15 to 20 minutes in glass container.
Soak oatmeal in buttermilk for 30 minutes. Combine the remaining ingredients together in a bowl. Beat egg; add to oatmeal mixture and to dry mixture all at once. Stir enough to mix. Batter is not supposed to look smooth. Grease muffin tins well; fill 2/3 full. Bake at 425° for 20 to 25 minutes.
In a food processor or blender, combine all 3 ingredients until smooth. Makes about 1 1/2 cups dip. Serve at room temperature with fruit and cheese platter.
Tear chicken in small pieces. Melt margarine. Pour over dressing mix. Mix together 2 cups chicken broth and both cans soup. Make layers of dressing mix and layer of chicken. Pour soup mixture over after each layer. Top off with dressing. Bake at 400° until brown.
Mix all together. Place in greased casserole dish. Bake at 350° until potatoes are done.
Measure out dry ingredients into mixing bowl; add liquids a little at a time until the mixture is smooth and thick. Dip shrimp, fry and feast!
Mix the first 4 ingredients together in a pan. Place on medium heat and stir. In a few minutes, drop some in cold water and if it forms a ball, take from stove and add vanilla, peanut butter and Marshmallow Creme. Beat until cool, pour in platter. Cut when cool. "Good."
Mix together. Pour this mixture over the first layer; spread evenly. Bake approximately 45 minutes or until top is golden brown.
Mix 1/2 can mushroom soup with the other ingredients. In a 2-quart oblong baking dish, firmly shape in a large loaf. Bake in 350° oven 1 hour. In medium bowl, combine remaining soup and 1/2 cup water. Heat over low heat, stirring occasionally. Pour over meat loaf and cook 30 minutes more.
Choose young tender pods of okra, no more than 3-inches long. Wash and place in a colander. Bring a large pot of water to a boil. Dip colander into boiling water for 1 minute to blanch okra. Drain well. Pack okra in sterile jars with stem up. Prepare Vinegar Spice Mixture and pour over okra. Seal lids and water bath for 5 minutes.
Mix Duncan Hines according to package. Mix Polly-O, sugar and vanilla until smooth. Add chips to Polly-O mixture and add Duncan Hines. Bake according to package directions.
Sift together flour and salt. Cream thoroughly shortening, butter and sugar. Blend in vanilla, almond extract and nuts. Add gradually dry ingredients; mix until dough is smooth and well blended. Shape into small balls. Place on ungreased cookie sheet and flatten slightly. Bake in slow oven at 325° for 25 minutes. Roll in confectioners sugar while cookies are still hot.
Make crust for a 2-crust pie, using shortening, flour, salt and cold water. Fill pie with apples, sugar, cinnamon, nutmeg and cooked fresh cranberries.
Combine cocoa, sugar and salt in a cup. Stir in hot milk to fill cup. Add vanilla. Stir until blended.
Put all ingredients into a bowl and mix until well blended and very soupy. Stir and bake in 2 greased pie pans. Bake at 345° to 350° for 45 minutes.
Mix together flour, sugar, milk and baking powder. Put in an 8 x 8-inch pan. Melt the butter and pour over batter. Add fruit and sprinkle sugar over top. Bake at 375° until done. Quick and easy and oh, so good!
Melt butter in pan and add mushrooms. Cook, stirring, until wilted. Add onion and garlic until transparent. Transfer mixture to bowl; add 2 tablespoons butter and everything else. Spoon into baking dish. Drizzle remaining butter on top. Bake 10 minutes in 450° oven and broil 1 minute to brown. (Do not overcook.) Can be made ahead and frozen before baking. Serves 6.
Cook rice in 4 cups of water. Set aside. Boil chicken in 10 or 12-quart soup pot until chicken is done. Remove chicken and debone. Return chicken to pot. In another pot, put 3 tablespoons oil, sliced okra, onion, bell pepper and celery. Cook until smothered down, stirring constantly. When done, add to the chicken and broth, stirring constantly. Watch closely as it will boil over if not stirred constantly. Simmer about 2 hours. When almost done, add gumbo file. Season to taste with salt and pepper. Serve in soup bowl over rice.
Butter a 9 x 13-inch baking pan. Lay half of the pork chops in pan. Salt and pepper chops. Mix the "Catherine Clark" dressing as directed and spread in pan. Cover dressing with the remaining pork chops. Add 2 cans chicken-mushroom soup diluted with a little less than 2 cans of milk (about 1 1/2 cans). Bake at 350°, uncovered, for about 1 1/2 hours.
Put sausage in frying pan. Pour 7-Up over the sausage. Cook on low heat; stir occasionally. Reduce 7-Up completely. Sausage will have a glaze look. Good served with creamed potatoes and a green vegetable.
Combine onion, pepper, beef and pepperoni. Cook until brown (drain). Return to skillet. Add sauce and bring to boil. Cover and simmer 20 minutes. Cook spaghetti (drain). Arrange on an ovenproof platter. Spoon meat sauce on top. Sprinkle Mozzarella cheese over sauce. Bake at 400° for 3 to 5 minutes. Remove from oven. Top with Parmesan cheese. Serve immediately.
Mix together and heat until blended the barbecue sauce or the mixture of lemon juice, vegetable oil, water, sugar, salt, liquid red pepper seasoning and Worcestershire sauce. Brush chicken with sauce. Place chicken on grill, bone side down. Grill over medium setting 45 to 60 minutes, turning every 15 minutes. Wait until last 10 minutes to baste with sauce. Makes 4 to 8 servings. Excellent for gas grill and outside cooking.
Boil the chicken, seasoning to taste with salt and pepper. Remove chicken from the broth and debone. In a large bowl with a wide bottom and sloping sides, pour flour and pack the flour around the sides of the bowl, forming a wall. The amount of flour you use depends on how many dumplings you want. You will still have some flour in the bottom of the bowl. Add about 3/4 cup of broth into the center of the flour. Gently knock some of the flour into the broth. As it forms a dough, drop it into the remaining broth left in the pot. Turn the fire low and let it simmer. Continue making the dumplings with the remaining flour and broth until you think you have enough dumplings. Stir the pot often while the dumplings are cooking or they will stick. When the dumplings are cooked throughout, add the deboned chicken and stir. Serve while hot.
Combine all ingredients; store in an airtight container. Use on seafood or chicken. Makes 1/2 cup.
Combine mushrooms, water chestnuts, soup mix and water in skillet. Heat until hot. Add mixture to cooked broccoli in casserole. Top with bread crumbs and cheese. Bake at 325° for 20 to 25 minutes until bubbly. Contains approximately 120 calories each. Serves 6.
Cut a pumpkin in half and remove all seeds and membranes. (If you plan to make toasted pumpkin seeds, wash the seeds and place them on a paper towel to dry.) Peel the outside and cut into small chunks. Place these in a large pot and cover with water. Boil until pumpkin is tender. Drain off water and mash pumpkin.
Combine sugar, oleo and milk. Cook to soft ball stage. Add peanut butter, Marshmallow Creme and vanilla. Pour in greased container.
Swirl two tablespoons of oil in a hot wok or skillet. Add cabbage and celery; stir-fry for 2 minutes. Remove pan from heat. Add the pork, shrimp, scallions, salt, pepper and sugar. Mix; fill rolls. Roll and seal with egg. Let rolls rest 1 hour on oiled wax paper. Heat wok or skillet. Fry rolls in 3 cups of oil; drain and keep warm until ready to serve. Serve with mustard and sweet and sour sauce. Yield: 10 servings. Carbohydrate 17 g, protein 9 g, fat 11 g, calories 203. One serving = 1 meat medium fat exchange, 1 bread starch exchange, 1 fat exchange.
Mix cornbread mix and milk. Add other ingredients in order given; mix well. Pour into 3 greased 8 x 8 x 2-inch pans. Bake at 400° for 35 minutes.
Bring syrup and sugar to boil. Remove from heat and add peanut butter and mix. Add cereal and mix. Press in 9 x 13 pan. Melt chips and spread over top.
Grease 8 or 9-inch round cake pan. Mix all ingredients together in a large bowl. (Dough will be extremely sticky.) Put dough into prepared pan. Bake at 350° for 1 hour or until pick inserted in center comes out clean. Yields 1 loaf.
Cook beef until browned, stirring occasionally. Sprinkle taco seasoning and onion soup mix over beef. Add water; stir to mix. Simmer over low flame for 5 to 10 minutes.
Mix pudding, milk, pumpkin and spices in a large bowl. Heat on low speed 1 minute. Pour into a baked 9-inch pie shell and chill.
Cut rhubarb in small pieces. Cover with sugar and let stand overnight. Grind the orange rinds and raisins. Add the orange juice. Let simmer for 3 or 4 hours and pack in hot sterilized jars and seal. Stir mixture to prevent burning or scorching.
Combine all ingredients, except fruit. Pour mixture into freezer can of a 1-gallon freezer. Freeze to a mush according to manufacturer's instructions. Add fruit and freeze a few minutes longer.
Cook rice and broccoli in seperate pans according to thier pkg. directions. Lightly saute celery and onions. Set aside. Mix the hot rice with the Cheez Whiz and oleo.
Dice chicken, apples and celery. Mix together and add raisins. Chill. Mix lemon juice and mayonnaise. Pour over salad and toss. Serve on lettuce leaf.
Cut bacon in half. Cut crust off bread. Spread soup onto bread. Cut bread into thirds. Lay the cut bread on top of the cut bacon. Roll the bacon over the bread forming a tight roll. Secure with a toothpick. Bake in 350° oven for approximately 20 minutes or until bacon is crisp.
Tear spinach into small pieces. Add the onions, tomatoes and mushrooms over top of spinach. Sprinkle with wheat germ. Serve with favorite salad dressing.
Preheat oven to 350°. Grease and flour a 10 inch bundt pan. Cream together sugar and oil; add eggs, vanilla, and buttermilk; Mix just until blended (don't over mix). Blend in bananas.
Mix sugar and syrup. Bring to a full boil and remove from heat. Stir in peanut butter. Pour over corn flakes, stirring until completely coated. With wet hands, roll into balls. Place onto cookie sheet, wax paper or foil until cool.
In large mixing bowl mix first chicken, soups, salsa and onion. In large casserole or 9 x 13-inch pan, layer chicken mixture, cheese and tortillas. Repeat layers ending with cheese. Bake at 300° for 1 1/2 hours in uncovered dish. Cut into squares and serve.
Cream together the shortening or butter, peanut butter, brown sugar, granulated sugar and egg. Add flour, baking soda and salt. (Sift together and add to the creamed mixture.) Roll into balls and press with fork. Bake at 325° for 10 to 12 minutes.
Coat bottom and sides of 10-inch cast-iron skillet with bacon drippings; heat in a 450° oven. Whisk together buttermilk and egg. Add cornmeal, stirring well; whisk in baking powder, soda and salt. Pour batter into hot skillet. Bake at 450° for 15 minutes or until cornbread is golden.
In saucepan, boil macaroni until done. Drain water off macaroni. In bowl, mix eggs, sugar, salt and milk. In 13 x 9 x 2-inch pan, put macaroni; pour egg mixture over macaroni. Pour melted butter over macaroni. Bake in 350° oven about an hour.
Prepare zucchini; combine with salt and other vegetables. Allow mixture to stand overnight. Drain, rinse thoroughly and drain again in a colander. Press bowl down on top of vegetable mixture to force out as much liquid as possible. In a large enamel pot, combine remaining ingredients, add vegetables and bring to a rolling boil. Reduce heat and boil gently 20 minutes. Ladle relish into hot sterilized jars and seal.
Cream shortening. Add sugar and eggs. Sift flour, baking powder, soda and salt. Add alternately with milk. Fold in bananas, vanilla and nuts. Grease sides and bottoms of 2 loaf pans. Cut wax paper to fit bottom of pan (grease paper). Pour in mixture and bake at 350° for 1 hour.
Mix together crackers and melted margarine. Reserve half of cracker mixture for topping. Mix together all ingredients. Bake, uncovered, at 350° for 30 minutes. Top with reserved crackers while baking.
Lay crescent rolls in strips on greased cookie sheet and pinch edges to seal. Bake until delicately brown (like pie crust). Mix together cream cheese, mayonnaise, dill and minced onion. Spread on cool crust. Top with sliced mushrooms, radishes, cucumbers, green pepper, tomatoes, green and/or black olives, onion, grated cheese or whatever combination you like.
In Dutch oven, thoroughly brown meat (on all sides) in cooking oil, turning often. Add 2 cups boiling water and next 10 ingredients. Cover; simmer for 1 1/2 hours, stirring occasionally. Remove bay leaves and garlic. Add carrots and potatoes. Cover and cook 30 to 45 minutes or until vegetables are tender.
Cook in a heavy skillet over low heat until dates are mushy. Remove from heat and add 1 egg, beaten with 1 cup light brown sugar. Put on heat and stir until bubbly; stir in 2 cups Rice Krispies and nuts. Also stir in vanilla.
Mix meat, egg, salt, pepper and onion. Form balls. Roll in flour. Fry until light brown. Add 1/3 cup chicken stock, oil, pineapple and green pepper. Simmer over low heat until peppers are tender. Make a sauce of remaining ingredients. Mix well. Add meat balls. Heat thoroughly. Yields 6 servings.
Break ground beef into a large skillet. Add onion; cook until beef is browned. Add tomatoes, salt, chili powder, pepper sauce and mashed kidney beans. Simmer 10 minutes. Stir in 1/2 can tomato sauce. Spoon a little bean mixture over bottom of 6-cup round casserole dish. Alternate layers of tortillas and bean mixture, ending with tortillas. Pour remaining tomato sauce over top. Sprinkle with cheese. Bake in 350° oven for 20 to 25 minutes. Cut into wedge shaped portions to serve.
Mix sugar and milk; bring to a boil and continue boiling for 8 minutes. Remove from heat; add remaining ingredients. Beat with electric mixer until thick and creamy. Add nuts if desired.
Mix and drop by teaspoon in hot deep oil. Will puff up and come to top when done. May let these brown as much as you desire before taking them out of cooker.
Mix all ingredients well and pour into greased 9 x 13-inch pan. Bake at 350° for 40 minutes or until golden brown.
Blend first two ingredients well and cook until thick. Cool, not completely. Cream balance of ingredients well. Combine all and beat until fluffy.
Place all ingredients in a blender and mix on medium-high speed until smooth and creamy. Use as a sour cream substitute. This sauce may be added to hot dishes by adding 1 tablespoon of cornstarch to 1 cup of sauce. Or serve it cold with the addition of herbs or flavoring as a dressing for salad or a sauce for mousse. Yield: about 1 1/4 cups.
Place all ingredients in a large bowl and beat well. Dissolve 2 level teaspoons soda in 1/8 cup hot water; add to beaten mixture. Add 2 cups flour and beat well. Add 1 cup boiling water and beat lightly and quickly. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 45 minutes.
Combine flour, sugar, baking powder, baking soda and salt. Cut in shortening. Add orange juice, egg and orange peel to flour mixture. Mix until just moistened. Fold in cranberries and nuts. Pour into 2 greased 8 x 4 x 2-inch loaf pans or one large loaf pan. Bake at 350° for 35 minutes.
Cream sugar and margarine and add 2 eggs. Add dry ingredients. Add 1 cup sour cream and mix until blended. Put 1/2 batter in a greased Bundt pan. Dice up cream cheese in small chunks. Press slightly into batter. Add tablespoons of jam or jelly all around the batter as well. Top with remaining batter. Bake at 350° for 35 to 40 minutes. Use a toothpick to check doneness. Use a drizzle frosting and enjoy. I use almond flavoring for confectioners drizzle.
Mix dry ingredients. Add oil, vanilla and eggs. Drop onto ungreased cookie sheets and bake at 350° for 10 to 12 minutes.
Blend sugar and cream cheese until creamy. Add first 4 ingredients. Fold in Cool Whip. Pour in 9 x 13-inch dish and freeze until firm.
Mix sugar and eggs together. Add cream cheese. Soften, then add all other ingredients. Bake at 350° for 1 hour.
Boil water, millet and salt 3 minutes. Turn heat low. Cover tightly and simmer 20 minutes. Stir in remaining ingredients. Put into lecithin-prepared 8 x 8-inch baking dish and cover. Bake at 350° for 45 minutes. Turn off heat and let stand 10 minutes. Serve hot. Serves 8 people.
Drain fruits thoroughly. Blend cottage cheese and dry Jell-O. Add fruits. Fold in Cool Whip. Chill.
Render pieces of ham fat with ham. Start rice cooking. In ham drippings, fry onions, green peppers and celery. When rice is fluffy, add okra, rice, tomatoes, garlic salt and pepper to ham mixture. Put into casserole and bake 30 minutes in slow oven at 250°. Makes 6 servings.
Layer as listed in a large glass casserole dish. Prepare approximately 2 hours before serving. Keeps in refrigerator for several days. Serves 10-12.
Preheat oven to 375°. Beat at medium speed on mixer the persimmon pulp, baking soda, sugar and margarine. When well blended, add and continue mixing, the cloves, nutmeg, salt, cinnamon, egg, flour and nuts.
*Use bell pepper, onion, green onion, cabbage, bean sprouts or water chestnuts.
Press crescent rolls in bottom of jelly roll pan (12 x 18-inch; larger or smaller okay). Bake at 375° for 10 minutes. Cool.
Beat egg yolk until light; mix in corn, salt, Tabasco sauce and flour. Beat egg whites until stiff but not dry. Fold in corn mixture. Drop by teaspoonfuls in hot oil in skillet. Cook until browned on both sides. Serve for breakfast with butter, syrup and bacon or as a vegetable with chicken, meat or fish at other meals. Makes about 16 to 18 fritters.
Cook 1 pound of beans as you usually do and when they are fairly tender, add stewed tomatoes, ground meat and onion. Continue cooking until beans are tender and meat is done. Season with salt and 1 teaspoon of sugar. Good with cornbread.
In a medium size bowl, combine condensed milk, coconut, 3 tablespoons gelatin, almonds, extract and enough red food coloring to tint mixture a strawberry shade. Form small amounts (about 1/2 tablespoon) into strawberry shapes. Sprinkle remaining gelatin into a flat dish. Roll each strawberry in gelatin to coat. Place on waxed paper and refrigerate. Yields 1 pound.
Mix the first 5 ingredients together. Fold in the sour cream. Pour into a baking dish; add chopped pecans. Bake in a 350° oven for 20 minutes. Keep warm to serve.
This is a mild sauce. Heat it up with hot pepper sauce to taste. Mix all ingredients and serve with tortilla chips. It is also a wonderful substitute for taco sauce, minus the black-eyed peas. Yields 4 cups.
Thaw and drain frozen vegetables. Combine with soup, 1/2 cup shredded cheese, sour cream, pepper, pimento and 1/2 can French fried onions. Pour into a 1-quart casserole. Bake covered at 350° for 30 minutes. Top with remaining cheese and onions; bake uncovered 5 minutes longer. Preparation time 5 minutes. Makes 6 servings.
In a large pot of boiling salted water, cook orzo over medium-high heat 6 minutes. Add broccoli to pot and cook 4 to 5 minutes longer, until broccoli and orzo are tender. Drain well. Add artichoke hearts, olives, tomatoes, scallions, oil, vinegar, garlic salt, pepper and chicken to pot, tossing well. Serve immediately on mixed salad greens.
Preheat oven to 450°. Mix Bisquick, milk, cheese and 1/4 garlic powder until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Brush remaining margarine and garlic powder on baked biscuits. Makes 10 to 12 biscuits.
Cut a slice from top of each tomato. Scoop out centers; mix pulp with bacon bits, celery, onion, bread crumbs, salt and 1/2 of grated cheese. Fill centers with this mixture; sprinkle with the rest of the grated cheese. Dot with butter; bake in greased muffin cups or baking dish for about 30 minutes in a 350° oven. Serves 6.
Combine first 5 ingredients; mix well and set aside. If using fresh broccoli, cut into large chunks, boil or steam for 5 minutes and add to mixture. Pour into greased 2-quart baking dish. Sprinkle with bread crumbs. Bake at 350° for 35 minutes. Makes 6 servings.
Combine cornmeal and onion. Add milk and egg, stirring well. Carefully drop batter by tablespoons into deep hot oil (375°). Cook only a few at a time, turning once. Fry until hush puppies are golden brown (3 to 5 minutes). Drain well on paper towels. Makes about 2 dozen hush puppies.
Mix peanut butter, brown sugar, and egg together until smooth. Shape into 1 1/2 inch balls. Place 2 inches apart on a cookie sheet. Press 1 kiss into the top of each ball. Bake 10 - 12 minutes at 350 degrees.
Combine pineapple and pie filling in a 9 x 13-inch baking dish; mix well. Sprinkle cake mix over fruit mixture. Dot with margarine. Top with pecans. Bake at 350° for 45 minutes. Spread whipped topping over cooled cake. Chill, tightly covered, until serving time. Yield: 8 servings.
In large soup pot place bouillon cubes, bones, meat and pot herbs; cover with water. Simmer for 1 hour. Add to pot stewed tomatoes and tomato sauce. Simmer 1/2 hour. Remove pot herbs, meat and bones. Add veggies; simmer 1/2 hour more. Serves approximately 6. Serve hot. Tastes better next day.
Place cooked and drained macaroni in bottom of a greased 9 x 13-inch pan. Mix spaghetti sauce, taco sauce, ground beef and mushrooms together and pour over shells. Top with Mozzarella and bake at 350° for 35 minutes.
Cook noodles in boiling salted water for 10 minutes. Drain. Mix other ingredients and add noodles. Bake in buttered casserole at 350° for 45 minutes.
* For sour milk, mix 1 tablespoon vinegar in measuring cup, then pour milk into to make 3/4 cup.
Beat one egg; blend pasta and 1/2 cup cheese (grated) with egg. Line greased 10-inch deep pie dish with mixture. Set aside. (Forms the crust of the pie.)
Cook macaroni according to instructions on box. Drain; add butter, then other ingredients. Top with crumbled cheese crackers. Bake at 350° for 20 to 30 minutes.
Brown hamburger and onion. Drain. Add seasonings to taste. Cook for 5 minutes. Add corn and tomatoes. Bring to a boil.