HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan, combine cranberries, brown sugar, raisins, celery, apple, 1/2 cup water, walnuts, ginger, lemon juice, onion salt and cloves. Bring to boiling, stirring constantly. Simmer, uncovered, 15 minutes, stirring occasionally. Store, covered, in the refrigerator. Serve chilled. Top with walnut half, if desired. Makes 3 cups.
Rinse quail thoroughly with cold water. Pat dry. Place a jalapeno pepper into body cavity of each quail. Wrap 1 bacon slice around each quail and secure with a wooden pick. Place quail in a large shallow dish.
Mix all ingredients together and pour into 2 pie crust shells. Sprinkle with reserved onions and a little paprika and parsley for color. Bake at 350° about 90 minutes until golden brown and bubbling over.
Make ice ring for punch bowl by overlapping orange slices and placing cherries in a ring mold. Add a small amount of lemonade to the mold. Freeze. Add more lemonade to top of mold and freeze. Combine all liquids and place mold in punch bowl.
Cream butter and sugar. Add eggs, one at a time, beating after each one. Sift flour and soda together; add alternately with sour cream. Begin and end with flour. Mix in flavorings at low speed. Bake in a greased and floured tube pan. Place in cold oven and bake at 325° for 1 hour and 10 to 20 minutes.
Cook and stir over low heat until rind is tender and is a thick consistency. Serve over sherbet or vanilla ice cream.
Cream butter, brown sugar and eggs together. Add vanilla. Sift flour, baking powder and salt together. Stir into creamed mixture. Add coconut and dates. Spread in 13 x 9 x 2-inch baking pan. Bake at 350° for 20 to 30 minutes. After cooling, cut into bars. Makes 2 dozen.
Combine all ingredients except crackers. Pour mixture over crackers. Mix well. Set 1 hour.
Brown and season ground beef. In a casserole or crock-pot, place a layer of sliced onions, carrots and potatoes on top of ground beef. Empty the soup (undiluted) on top of potatoes. Bake for 2 1/2 hours at 300° or 6 hours on low in crock-pot.
Melt margarine in 6-quart pot or bigger. Put in onions and garlic. Saute for about 10 minutes. Then add shallots and celery. Saute 10 minutes. Then add bell peppers and parsley. Continue to cook until tender, but not breaking up. Drain all water out of chopped tomatoes and mushrooms. Then add tomatoes and mushrooms to pot. Cook about 5 minutes. Then add shrimp. Let them start to cook. Then add all seasoning. Cook 5 to 10 minutes. Then add 1/2 cup water and cornstarch. Cook 10 minutes more and serve over rice or linguine noodles.
Combine 1/2 cup sugar, flour and salt in container (I use a skillet). Stir in 4 egg yolks and milk; blend well. Cook, stirring constantly until thick. Add vanilla. Crush wafers and mash bananas; stir together. Pour the thickened filling over wafers and bananas and stir. Beat egg whites until stiff. Add sugar. Beat and pour on top of mix. Bake until browned.
Combine all ingredients, except tomato paste in a 2-quart glass measuring cup. Cover with plastic wrap, venting at one corner. Microwave on High (100%) power 15 to 18 minutes, stirring every 5 minutes. In food processor or electric blender, process one-third of the quantity with 1 can tomato paste until smooth. Repeat with remaining vegetables and tomato paste. Freeze in 2-cup amounts to use for spaghetti, lasagna or pizza.
Cook squash and drain. Mix with other ingredients. Put cheese on top and bake at 350° for 30 to 40 minutes or until nice and hot.
Mix sugar and cocoa very good. Add butter and eggs; beat well. Add milk, salt and vanilla. Stir well. Bake at 350° for 40 to 45 minutes.
Heat soup. Add gelatin, softened in cold water. Cool thoroughly. Combine remaining ingredients. Add to soup mixture. Pour into mold. Chill until firm. Makes 8 to 16 servings.
Mix flour and cornstarch in a cup. In a large mixing bowl, cream the cream cheese until fluffy. In a blender, cream 1/2 of the cottage cheese adding 2 eggs. Pour into the cream cheese. Cream the other half of the cottage cheese and 2 eggs. Add to the cream cheese along with the lemon juice and vanilla. Slowly add the sugar, flour and cornstarch mixture. Add melted butter and sour cream. Pour into a 9-inch spring pan and bake at 350° for 1 hour. Turn oven off and let it set in the oven for 2 hours. Remove to room temperature and refrigerate.
Dissolve sugar in warm water and then juices and mashed bananas. Freeze overnight. Stir and put in freezer until ready to use. Thaw. Put in punch bowl and add pop. Serves 50.
Preheat oven to 350°. Melt margarine in 9 x 13-inch pan. Mix all other ingredients. Bake uncovered for 1 hour.
Grease pan. Sprinkle 1/3 of coconut on bottom of pan. Bake cake as directed. Remove from oven and pour milk over hot cake. Cool and spread Cool Whip over top and sprinkle coconut over.
Cover mixture of first 3 ingredients and let stand 2 hours. Heat water and sugar to dissolve. Using 1/2-gallon glass container, strain coffee. Add sugar syrup. Add about 3/4 pint of Coffee Rich or light cream (to taste).
Mix first 11 ingredients together in a large bowl. Add last the black-eyed peas and grated Cheddar. Pour into a well-greased hot #8 large iron skillet. Bake at 350° for 45 minutes. Store leftovers in refrigerator. Great reheated in microwave.
Use a small amount of ice, depending on whether liquids are cold. Serves 16 to 20 people.
Line pie plate with pastry. Combine egg, salt and sugar in a bowl; add milk gradually, then add coconut and mix. Pour mixture into pie shell. Bake at 400° for 15 minutes. Decrease heat to 350° for 30 minutes or until done.
Bake 1 unfilled pricked pie crust until very lightly browned at 400°. Combine margarine, broth, evaporated milk and flour in saucepan. Cook over low heat until thick, stirring constantly. Remove from heat. Add chicken, eggs, salt and pepper. Add additional broth if too thick. Pour in lightly browned pie crust. Cover with 2nd pie crust and seal edges of filled pie crust. Bake at 375° for 30 to 40 minutes or until top is browned.
Place frozen rolls in greased (or sprayed) Bundt pan. Sprinkle dry pudding over rolls. Cook butter, sugar and cinnamon over medium heat. Heat until sugar is dissolved and mixture bubbles. Cool slightly, then pour over rolls. Cover tightly with foil and let sit out overnight.
Mix sugar and cocoa in large bowl. Add milk and margarine (don't mix). Cook for 2 1/2 minutes on High. Add vanilla extract and nuts; stir until smooth. Pour into buttered dish and cool until firm.
Beat eggs, mayonnaise and milk; fold in remaining ingredients, except for jalapenos. Pour into pie shell; top with peppers. Bake at 350° for about 1 hour or until knife comes out clean when inserted in middle.
Boil water and sugar for 3 minutes. Let cool. Add orange juice concentrate, water, lemonade concentrate, water, pineapple juice, juice of lemons and bananas. Freeze. About 1/2 hour before serving, place frozen base in punch bowl. Let thaw until slushy. Add 2 quarts cold ginger ale. Serve. Makes 50 to 60 cups.
Grind first 5 ingredients. Cover with 1/2 cup salt and let stand overnight; drain. Add sugar, vinegar and spices. Bring to boil and simmer 3 hours. Put in sterile hot jars; no processing needed.
Mix tomato sauce, mustard, vinegar, brown sugar and dried onions and bring to a boil. Mix half of this mixture with the rest of ingredients to make meat loaf, then pour the rest of the mixture over the meat loaf. Bake for 1 hour at 400°.
Brown ground beef and drain. Mix remaining ingredients with ground beef. Top with 1 pound grated sharp Cheddar cheese. This will melt in while simmering for 30 minutes.
Mix all ingredients, except 1/2 of onions. Place in sprayed baking dish. Bake at 350° for 30 minutes.
Combine chocolate and peanut butter morsels in pan. Cook 3 to 4 minutes over low heat or until morsels are melted. Stir halfway through cooking. Stir in peanuts. Drop by teaspoonfuls onto waxed paper. Store airtight and allow them to cool. Makes 4 to 4 1/2 dozen.
Combine the first 4 ingredients and spread in a well-greased 9 x 13-inch pan. Bake at 350° for 15 minutes.
Place toast in buttered 8 x 8-inch casserole. Put one serving of cooked green beans on each slice. Top with pieces of cooked chicken. Mix can of soup with 1/2 cup milk and pour over chicken. Bake at 350° for 30 minutes. Top with grated cheese, if desired.
Combine bananas, oil and vanilla. Stir in oats, nuts and raisins. Drop by tablespoon onto greased cookie sheet. Press down lightly with fork. Preheat oven to 350°. Bake 10 to 12 minutes, until golden brown.
Use any containers 1 pint or smaller that have tight fitting lids. Wash, scald and drain containers and lids or use automatic dishwasher with really hot rinse water (150° or higher).
Drain juice from fruit; add water to make 2 cups. Heat juice to boiling; add gelatin. Stir until dissolved. Cool. Add Coke and fruit. Put in 1 1/2-quart mold. Chill until set. Serve with salad dressing, cream cheese or whipped cream. Makes 8 servings.
With mixer, cream sugar, butter, egg, soda, sour cream, vanilla and salt. Add flour, mixing well by hand. Chill. Roll on floured board and cut in desired shapes. Bake at 375° until brown around edges. Colored sugar can be sprinkled on dough before baking or cookies can be cooled and iced or decorated.
Brown hamburger and onion; drain. Season lightly with salt and pepper. Cook rigatoni noodles per directions on box; drain. Mix hamburger and noodles together. Add spaghetti sauce and cut up pepperoni. (May substitute mushrooms or Canadian bacon or your favorite for the pepperoni.) Stir all ingredients and put in a greased 13 x 9-inch pan. Top with cheese. Bake in 350° oven until heated through (approximately 30 minutes).
Whip together yams, sugar, margarine, cinnamon, nutmeg and vanilla. Layer this mixture in	a buttered, shallow casserole dish with sliced bananas and coconut. Repeat until all ingredients are used. Sprinkle with brown sugar and top with corn flakes. Dot with margarine. Bake in preheated oven at 300° for 20 minutes or until topping forms a crust.
Dissolve yeast and 1/2 teaspoon honey in large bowl with 1/2 cup water (warm 110°). Add oil, 1/4 cup honey, salt and 1/2 cup warm water. Mix well and add egg. Add whole wheat flour and white flour. Stir well and knead a few times until smooth and satiny. Roll out on floured board. Cut with biscuit cutter. Place on greased cookie sheet. Let rise until double (30 minutes). Bake at 400° about 15 minutes.
Mix in large pan; put in casserole dish. Top with cracker crumbs. Bake at 350° for 20 to 25 minutes.
In a saucepan, cook the green onions and lettuce in oil over low heat for 5 minutes. Combine flour with water or broth. Add to lettuce mixture and stir until thickened. Put in the cooked peas, sliced water chestnuts and seasonings. Heat through and serve.
Fry mushrooms, green peppers, onion and celery in butter or oil. Add flour and milk and cook until thick. Add chicken. Serve over mashed potatoes or biscuits.
Put lamb pieces in pot. Add water and simmer 45 minutes. Can add onion at this time and little garlic powder. When lamb is just about done, add chunks of potatoes and carrots. Add salt, pepper and cumin. Simmer about 15 minutes more.
Saute onion and bell pepper in small amount of cooking oil. Add ground meat; season with salt and pepper. Cook over low heat (300° in electric skillet) until meat is crumbly; may have to separate meat with fork. Drain grease; add tomato sauce, mushrooms (if desired), and Italian seasoning to taste. Simmer for at least one hour. Serve hot over cooked spaghetti and sprinkle with Parmesan cheese.
Squeeze fruits into one-gallon pitcher. Add cold water to make approximately one gallon of juice. Add sugar to taste.
Mix ingredients and spoon into greased muffin pan. Bake in preheated oven at 425° to 450° until lightly brown.
Melt together sour milk, chocolate and brown sugar until smooth. Cool and then add vanilla. In a large bowl, cream shortening and sugar, then add egg. Mix dry ingredients in a small bowl. Alternate chocolate mixture and dry ingredients into cream mixture. Add the sprinkles and drop by rounded teaspoon. Makes about 40 cookies. Bake cookies in 350° oven for 10 minutes.
Mix all ingredients well. Bake in casserole dish 45 minutes to 1 hour at 350°.
Combine first 4 ingredients. Place in a 9 x 13-inch pan. Top with bacon. Bake 1 hour at 325°.
Mix potatoes, carrots, rutabagas and onions together. Add meat, salt and pepper. Mix well until meat is evenly distributed. Place 1 cup mixture into a 9-inch pastry crust. Shape into half moon and bake on cookie sheet for 1 hour at 375° or until vegetables are soft. Test by inserting fork into pasty. Makes 10 to 12 pasties. Make pie crust.
Cream together margarine, shortening and sugar. Add eggs one at a time, beating thoroughly after each addition. Sift together flour and baking powder. To the batter, add milk and flour alternately. Add flavorings and beat well. Bake in a large greased Bundt or tube at 350° for 1 hour and 15 minutes. Glaze.
Mix onion, green pepper, sugar, salad oil and vinegar. Add tomato soup, mustard, salt and pepper. Pour over carrots and mix.
Stir together in a gallon container (not plastic). Stir every day with a wooden spoon. Keep lid on loosely.
Chop and dredge all fruits and nuts with flour. Cream together shortening and sugar. Sift flour, baking powder, and salt. Add dry ingredients to creamed mixture with sweet milk. Add almond extract, fold in dredged fruit and nuts. Fold in carefully, egg whites. Pour into greased 10-inch Bundt pan. Bake 2 hours at 275°.
Cut chicken to make 4 half breasts. Flatten each half by pounding on a cutting board with a meat pounder. Divide Provolone among cutlets, placing cheese in center of each, then rolling so cheese is inside. Combine oil and lemon juice in a dish; add salt and pepper if using. Combine crumbs and Romano in another dish. Dip each chicken roll first in the oil-juice mixture, then in the crumb-cheese mixture until lightly coated. Arrange rolls on a shallow, nonstick baking tray sprayed until slick with cooking spray. Bake, uncovered, in preheated oven at 425° for 15 to 20 minutes or until golden. Makes 4 rollatini; contains 275 calories each.
Heat oven to 350°. Cook sausage in 10-inch skillet over medium heat, pricking sausage to release fat. Turn occasionally until done. Drain.
Mix together the first 10 ingredients. Fold in the apples, raisins and walnuts. Batter will be very thick. Smooth into a 9 x 13-inch baking dish. Sprinkle top with cinnamon. Bake for 45 to 55 minutes at 350°. Serve with whipped topping or whipped cream.
Preheat oven to 350°. Blend first 5 ingredients; beat 1 minute at medium speed. Stir in remaining ingredients, just until moist. Pour into greased pan. Bake at 350° for 50 to 60 minutes.
Sift flour, baking powder, soda and salt together. Cream shortening with sugar and honey until fluffy. Add egg yolk and chocolate; beat thoroughly. Add sifted ingredients and liquids alternately in small amounts. Beat egg white until stiff and fold into batter. Bake at 350° for 30 to 40 minutes. Spread fig filling between layers and ice with caramel icing. Makes 2 (9-inch) layers.
Store in airtight container. Add 2 teaspoons or to taste to a cup of hot water and mix.
Melt oleo. Add water and cocoa and bring to a boil. Add rest of ingredients. Place in greased 9 x 13 pan. Bake for 20 minutes at 350 degrees. Spread icing on cake while hot.
Mix all ingredients very well. Pour into greased and floured pan. Bake at 325° or 350° for 25 minutes or longer. Cool completely.
Boil and mash potatoes. Mix cream cheese with sour cream, onion salt and pepper; beat mixture into potatoes until smooth and fluffy. Season to taste. Place in 2-quart greased, covered casserole in refrigerator.
Brown pork tenderloins in garlic oil. Precook potatoes until partially done. Place both tenderloins and potatoes, halved, in ovenproof baking dish. Add more garlic and pepper. Bake 20 minutes at 350°.
Sift sugar, flour and soda together in a mixing bowl. Add egg and pineapple with liquid. Pour into well-greased 9 x 9-inch pan. Sprinkle brown sugar and nuts on top. Bake at 350` for 40 to 45 minutes.
Mix; place onto cookie sheet. Bake at 400° for 15 to 20 minutes. When cool, split and spread with butter. Makes 16.
Cut unpeeled zucchini into very thin slices (like cucumbers). Peel onions and slice thin. Cover vegetables with water. Add salt. Let stand 1 hour. Drain and rinse. Combine remaining ingredients. Bring to boil. Pour over vegetables. Let stand 1 hour. Return to heat and boil 3 minutes. Pack in jars. Adjust lids. Process 15 minutes in boiling water bath. Yields 4 pints.
Melt margarine; add rice and coat well. Add beef consomme and water. Cover and simmer for 30 minutes or until liquid is absorbed. Add soy sauce, onions, almonds and mushrooms. Toss well.
For strong tea, simmer 2 family tea bags in 4 cups water while preparing other ingredients. In large 6-quart pan, put water, sugar, red hots and cloves (which have been put into tea bag or tied in a cloth). Heat until red hots dissolve, then remove clove bag. Add cranberry juice, orange and lemon juices and tea. Serve hot.
Bake cake mix according to package directions. Combine remaining ingredients at room temperature. Spread all over cake. Sprinkle on top coconut and crushed English walnuts. Very good.
Melt butter in a dish. Mix sugar, flour and milk; pour over butter. Pour peaches in center and bake in a preheated oven at 350° for 30 minutes.
Beat eggs thoroughly with sugar, corn syrup, salt, vanilla and melted butter. Place pecans in unbaked pie shell. Pour filling over them (can put pecans on top if desired). Place pie on solid metal cookie sheet. Bake at 375° for 25 to 30 minutes, until filling is set.
Preheat oven to 350°. Grease bottom and sides of a 9 x 13-inch pan. Prepare cake mix according to package directions. Stir in pecans and coconut. Spread in prepared pan. Mix remaining ingredients. Place by large spoonfuls on top of cake batter. Swirl mixture through cake with knife. Bake at 350° for 45 to 50 minutes.
Melt butter. In casserole dish, add butter and other ingredients. Bake 1 1/2 hours in covered dish at 325°. Set timer for 45 minutes and stir once. Reset timer and bake for another 45 minutes.
Beat eggs thoroughly. Add beer and mix well. Add dry ingredients. Cut cod, perch, haddock or favorite fish into 1 1/2 or 2-ounce pieces or chunks. Coat each with batter and fry in hot oil.
Sift first 4 ingredients. Add shortening, egg, milk and vanilla. Beat for 3 minutes. Pour into lightly greased 8 x 8 x 2-inch pan and bake at 350° for 35 to 40 minutes. Serve warm with spicy peach sauce.
In large, glass bowl, dissolve yeast and 1 tablespoon of the sugar in water. Let sit for 10 minutes. Add salt, remaining sugar, oil and 4 eggs; mix well. Add 3 cups of flour at a time until you have a firm dough.
Dissolve gelatin and salt in boiling water. Add cold water, vinegar and onion. Chill until thickened. Fold in other 4 vegetables and chill until firm. Unmold.
Combine cream cheese, butter and garlic salt until smooth. Add olives. Form into ball, or leave in dish. Serve with crackers.
Cream sugar and oil. Beat in eggs, one at a time. Beat in sweet potatoes. Sift dry ingredients together, then add to creamed mixture.
In a bowl, mix thoroughly ground beef, 1/4 cup soup, bread crumbs, egg and onion. Shape firmly into 6 oval patties.
Brown hamburger meat. Drain. Spread in a 9 x 13-inch baking dish. Add both packages of dry rice mixture, chili powder, tomatoes and water. Stir and cover with lid or foil. Bake at 350° for 1 hour. Top with shredded cheese and bake an additional 5 to 10 minutes.
Put all ingredients in shaker except nutmeg. Pour into old fashioned glasses. Sprinkle with nutmeg. Makes 4 servings.
Graham cracker crust: Mix well, line in a 9 x 13 pan, leaving some for the topping.
Mix ingredients together and spread on bread. Wrap in foil and bake at 375° for about 20 minutes. Unwrap and brown under broiler.
Fry potatoes in large skillet until cooked halfway. Add onion and salt. When cooked, beat eggs and pour over mixture. Cook until egg is like scrambled.
Combine and mix well all ingredients. Bake in muffin pan at 350° until brown.
Spread applesauce on bottom of 9 x 13-inch pan. Sprinkle with cinnamon. Sprinkle dry yellow cake mix on top of this mixture. Cut 1 stick of butter into pats and place on top and then sprinkle again with cinnamon. Bake at 350° for 40 to 45 minutes.
Add sugar to beaten eggs. Beat well. Add salt, nutmeg and milk. Mix well. Pour into unbaked crust. Bake at 450° for 10 minutes. Lower heat to 325° and bake until well done in center, when toothpick inserted comes out clean.
Heat mushrooms with 1 stick butter. Combine with 1 cup water and stuffing, tossing lightly until crumbs are moistened. Spoon stuffing mixture onto the flank steak (almost to the edges). Roll jellyroll fashion with the meat fibers running lengthwise. Secure with skewers and lace with poultry lacing.
Dissolve gelatin in hot water. Add tomato sauce and other ingredients. Blend. Pour into individual molds. Chill until firm. Place on crisp greens with mayonnaise.
Brown the ground beef with onions. Put the remaining ingredients in a large soup pot. Add beef and onions. Cook. Serve with Mexican cheese, sour cream and tortilla chips.
Cream shortening and sugar; add beaten eggs. Mix well. Put bananas through sieve; add lemon juice, then add to mixture. Sift remaining dry ingredients together and mix well with banana mixture. Stir in nuts. Pour into greased 9-inch loaf pan. Bake 1 hour at 375°.
Heat butter to bubbling. Add onion and saute until soft. Sprinkle flour over; stir and cook 2 to 3 minutes. Stir in salt, pepper and sour cream. Mix well, then fold into cooked beans. Turn into a 2-quart casserole and sprinkle with cheese and bread crumbs. Dot with extra margarine and bake at 350° for 15 to 20 minutes until cheese has melted. Serves 6 to 8. Good with beef.
Rinse fillets and dip in dry pancake batter. Then mix 2 cups pancake batter using milk in place of water. For a thicker coating, use less milk. Add remaining ingredients to pancake mix. Dip fillets in batter and fry in hot oil until golden brown. Number of servings varies.
Mix dry ingredients. Add milk or beer, egg and oil in that order. Dip chilled onion rings in batter and fry in deep fat.
Cream together the softened butter and shortening. Add sugar and then eggs, one at a time, mixing thoroughly after each addition. Sift together all dry ingredients; set aside. Add vanilla and milk together. Add dry ingredients alternately with milk and vanilla mixture to original mixture. Bake in a greased and floured tube pan for 1 hour at 350° and then 20 minutes at 325°. Cool and remove from pan.
In a 6 to 8-quart pan over medium heat, combine oil, onion, garlic, bell pepper and parsley. Cook, stirring often until onion is soft. Stir in tomatoes (break up with a spoon) and their liquid, wine, bay	leaf, basil and oregano. Cover and simmer until slightly thickened, about 20 minutes. To both, add clams (oysters), shrimp and crabs. Cover and simmer gently until clams pop open and shrimp turn pink (I hope the oysters pop open, I don't know if they will or not), about 20 minutes.	Ladle broth and some of each shellfish into large soup bowls.	Serve with French bread. It is good over rice too.
Beat eggs, oil, sugar, flour and vanilla alternately. Add other ingredients.	Pour into two greased loaf pans or one oblong pan. Bake until loaf springs back when touched. Bake at 325° for approximately 1 hour.
Slice onions and saute in margarine until limp but not brown. Add milk. Cut off heat. Place 1/2 of the onions in casserole. Sprinkle with cheese generously over onions. Crumble crackers over cheese. Repeat layers. Bake at 325° for about 20 minutes or until light brown.
Mix first 5 ingredients. Pour in a casserole dish. Top with Ritz crackers. Cut butter up on top and cook in oven at 350° for 30 minutes.
Bake cake as directed. After taking out of oven, poke holes in cake. Pour Eagle Brand milk all over cake; then add cream of coconut. After cake is fully cooled, spread on Cool Whip and sprinkle pecans over Cool Whip.