HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour cranberries into the boiling water and boil approximately 15 minutes. If all berries have not popped, mash them. Remove from heat and while hot, add the jello, sugar and orange (rind and meat). Let cool. Add celery, pineapple and nuts.
Combine the first 6 ingredients. Add margarine. Shape into balls. Melt butterscotch chips and paraffin. Dip balls into butterscotch mixture; drop onto waxed paper. Yields 36 to 50 pieces.
Cream butter. Add sugar, flour, nuts and vanilla. Roll a ball of dough the size of a walnut and flatten lightly. Bake 10 to 12 minutes in 325° oven. Roll cookies in powdered sugar while hot.
Preheat oven to 400°. Sift sugar, baking powder, salt and flour together. Stir in the butter, egg and milk until blended. Fold in chocolate chips. Fill muffin tins. Bake for 20 minutes.
Boil macaroni, drain and cool. Melt margarine in frying pan on low heat. Add cooked macaroni and beaten eggs. Cook until eggs are done.
Prepare batter from muffin mix according to package directions. Stir in cranberry sauce and nuts. Spoon into 6 greased (6 oz.) frozen juice concentrate cans. Bake in moderate 375° oven for 30 to 35 minutes or until done. Cool 5 minutes. Ease out of cans with spatula (cut end out of can). Bread slices best second day.
Boil the first 3 ingredients until thick. Beat the egg yolks; add the lemon juice. Mix well. Add this to the first mixture. Cool completely. Fold in the whipped cream.
Mix all ingredients and form into balls, walnut size. Flatten with bottom of glass dipped in sugar. Bake in ungreased pan at 325° for 10 to 15 minutes. This is a light cookie, watch so they don't burn.
Mix oil, sugar and eggs. Add salt, soda and flour. Mix well. Add cinnamon and vanilla. Add nuts, pineapple and carrots. Blend well. Bake at 350° in greased and floured 9 x 12-inch pan for 50 to 60 minutes. It must feel done by touch. Frost with Cream Cheese Frosting.
Cook broccoli according to package directions. Mix margarine and flour together in pan. Blend in chicken broth, stirring until thick and smooth. Stir in mushrooms and their liquid. Season to taste. Place broccoli pieces in shallow baking pan. Cover with chicken chunks and pour mushroom sauce over all. Top with parsley and bread crumbs. Bake at 375°, uncovered, 15 to 25 minutes, or until bubbly and brown on top. This recipe may be made with asparagus. Makes 4 servings.
Saute bite size meatballs in butter (allow for shrinkage). Combine jelly and ketchup and pour over meatballs. Simmer 30 to 40 minutes. Serve with toothpicks.
In large bowl, stir together mayonnaise, lemon juice, salt and pepper until smooth. Add remaining ingredients. Toss till well coated. Cover and chill. Makes 5 cups.
Cook meat. Drain. Add seasoning. Cook until mixed good. Then put all other ingredients in crock pot. Add meat and let cook on low until ready to serve.
Saut the celery and onion in the butter until soft, about 8 to 10 minutes over low heat. Remove from heat; stir in the broth and the instant soup mix. Mix in the chicken, rice and 1 1/2 c. cheese. Pour into a 9 x 13 dish. Sprinkle the remaining cheese on top. Bake at 375° for 30 minutes.
In stock pot, dissolve bouillon cubes in boiling water. Stir in carrots, onions and celery. Add chicken breasts. Bring to a boil. Simmer 20 minutes, covered, until rice is cooked.
Make a roux of butter and flour, add milk and make a thick white sauce. If cheese is wanted, add it here and whisk to melt. Mix in meat or vegetables and stir until smooth. Add broth and season to taste. I make broccoli soup out of this or cauliflower soup.
While popcorn is popping, combine coloring, sugar, water and margarine in a saucepan. Bring to a boil for 2 minutes. Take off stove and add extract. Pour over popcorn. Mix well and serve.
Combine pudding mix, brown sugar and pecans. Generously grease one-piece angel cake pan with additional butter. Separate frozen balls of dough and place them in the pan. Pour the 1/2 cup melted butter over dough. Sprinkle with pudding mixture. Cover and set aside to rise overnight. In the morning, preheat oven to 350°. Bake for 35 to 45 minutes. Invert onto serving plate. Serve warm, pulling dough apart to serve. Yield 10 to 12 servings.
Cook all ingredients on low heat until a syrup forms. Stir often so it won't stick. Serve as a side dish with black-eyed peas, crowder peas, butter beans, etc.
Combine ricotta, three-quarters cup of grated Monterey Jack, onions, cumin, salt and eggs in a medium bowl. Beat well to blend evenly. Divide the mixture among the tortillas and roll the tortillas so both ends are open and the filling is enclosed. If you use salsa, pour a little into a large, shallow, well-greased casserole. Tip the casserole to coat all over the sauce. Place rolled tortillas in casserole. Sprinkle remaining cheese over the tortillas, then sprinkle with olives. Pour one-half to 1 cup salsa over all, if desired. Bake 20 minutes at 400°.
In an 8 x 1 1/2-inch baking dish, place blackberries. In small bowl, combine sugar and flour. Sprinkle over blackberries. Dot with butter. Set aside.
Split pita bread rounds in half horizontally. Lightly spray the cut side of each pita bread half with nonstick coating. Sprinkle lightly with onion or garlic powder or pepper. Cut each half into 6 wedges. Spread wedges in a single layer on a baking sheet. (You'll need to bake chips in batches.) Bake at 350° for 10 to 12 minutes or until crisp. Serve with salsa.
Peel, wash and quarter potatoes. Place in two quart casserole dish, with 1/2 cup water. Cover with lid; microwave on High for 9 minutes. Gently stir potatoes.	Microwave for 9 more minutes. Drain water. Melt butter over potatoes.	Salt and pepper.
Cook broccoli pieces for about half of the time indicated on the package directions; drain. Combine the soup, onion, lemon juice and mayonnaise; mix well. In a casserole dish layer the broccoli, soup mixture and grated cheese; repeat layers. Combine the melted margarine with the stuffing mix. Sprinkle this over the casserole. Bake at 350° for 20 minutes, covered. Uncover and bake for an additional 10 minutes.
Cream margarine and sugar; beat in egg. Stir in pineapple. Combine flour and baking powder and add to	pineapple mixture. Stir in chopped nuts. Bake on cookie sheet for 10 to 12 minutes in 375° oven.
You will need 5 cleaned and emptied glass salad dressing bottles (select unusual shapes).
Mix all ingredients except mushrooms together in a large casserole. Cover and bake in 300° oven for 4 to 5 hours.
Boil the first 6 ingredients until thickened. Add flour, sugar, 3 cups boiling water and eggs. Mix together and bring to boil again. Cool, then mix with nuts, banana and marshmallows.
Cook pudding as stated on package, except use apple juice in place of milk. Refrigerate until slightly cool, but not quite set. Add fruit cocktail, pineapple chunks, bananas and grapes. Refrigerate until set. Serve with lite Cool Whip as topping.
Cook macaroni and add to other ingredients mix well. Mix in sour cream sprinkle with a little American cheese and oregano. Bake at 325° oven for 30 minutes.
Combine buttermilk and soda. To the 2 cups sugar add the melted shortening, spice and vanilla. Alternately add the combined milk, soda and flour to the sugar mixture. Mix well after each addition. Add raisins and nuts. Bake at 350° until well browned, about 30 minutes. Test with a toothpick. Bake in a 9 x 13-inch greased pan. Serve with whipped cream, if desired.
Coat skillet with cooking spray. Add onion and garlic; saute 1 minute and add mushrooms and carrot. Saute 2 minutes; add cilantro. Place tortillas on baking sheet; broil 1 minute. Turn; broil another minute. Top with beans, mushroom mixture and cheese. Broil until cheese melts.
Combine first 5 ingredients in a shallow bowl. Dip chicken in buttermilk and roll in bread crumbs-herb mixture. Coat a baking pan with cooking spray. Place chicken (bone side down) on pan. Bake, covered, at 350° for 25 minutes. Remove cover and bake another 20 minutes or until done.
Boil rice and water until water is absorbed. Add cornstarch. Add milk and sugar; simmer until reduced to proper consistency. Add vanilla.
Heat milk and sugar (do not boil). Whip eggs; add flour and whip until smooth. Add a little hot milk, if needed. Remove milk mixture from heat, pour in egg mixture, cook until smooth custard. Remove from heat, cool and add vanilla. In a large bowl, alternate layers of wafers, bananas and custard.
Cream shortening and sugar until light and fluffy. Beat in water, yolks and lemon peel. Work in salt and flour with hands to form smooth dough. Wrap in wax paper. Chill.
Beat egg well and scramble in large hot greased skillet or wok. Break egg into pieces. Add pork/ham and rice. Stir-fry 5 minutes. Add soy sauce and vegetables. Stir-fry several minutes and serve hot. Makes approximately 4 to 6 servings.
Cook first four ingredients in double boiler until thick. Add drained oranges and pineapple. Serve over cake and top with Cool Whip.
Mix well and refrigerate. Knead well next 2 days. Knead third day and form into 2-inch rolls. Place on broiler rack and bake at 140° for 8 hours. Turn every 2 hours. It can be smoked for 8 hours at 140° in a smokehouse (omit liquid smoke).
Place sliced apples in a 6 x 10-inch baking dish. Combine remaining ingredients until crumbly with fork. Pour entire mixture over top of apples, then sprinkle with nutmeg and cinnamon. Bake 30 to 40 minutes at 350°. Serve with cream and sugar or ice cream.
Lightly grease 9 inch pie plate. Put turkey in pie plate. Pat down. Place turkey in 350 degree oven. Bake until turkey no longer remains pink, about 17 - 20 minutes. Drain liquid.
Cream the margarine and sugar; add flour, vanilla and nuts and blend well. If necessary sprinkle it with cold water to get it workable. Use 1 teaspoon of mixture to roll out in hand the finger-shaped confection. Bake at 325° for 25 minutes. Turn to broil for last few minutes to give crispness. Cool, then roll in sugar.
Coat chicken with salt, pepper and flour mixture. In a Dutch Oven or large deep pan put enough oil to brown the chicken. Remove chicken and drain oil from pan. Put rice, mushroom soup, water, and salt and pepper, if desired, in the same pan. Arrange chicken on top of rice mixture-cover and bake in 350° oven for about 1 hour or until rice is tender.
Cream oil, eggs and sugar together. Add sifted dry ingredients and vanilla. Then add chopped apples and nuts. Stir by hand. Bake at 350° for 1 hour. Bake in Bundt pan.
In a Dutch oven, combine meat, onion, chili powder, salt, water, catsup and vinegar. Cover and simmer 4 hours or until the meat falls apart easily. Skim off the excess fat. With a slotted spoon, remove meat, reserving cooking liquid. Shred the meat with two forks or a pastry blender. Return to the cooking liquid and heat through. Serve on hamburger rolls. Makes 16 servings.
Brown hamburger; drain, then add salt, pepper, sugar and tomato sauce. Let simmer for 15 minutes. Cream together the cream cheese and sour cream. Place in a baking dish. Place layer of egg noodles, then a layer of the cream cheese, sour cream mixture. Repeat and top with Cheddar cheese. Bake at 350° for 20 to 25 minutes.
Bring first 6 ingredients and if desired jalapeno peppers to a boil and in a large pan. Cover. Reduce heat, and simmer for 1 hour or until peas are tender.
Brown ground meat; drain and add onion. Add 4 cups water, salt, carrots, potatoes and celery. Cook 20 minutes. Add tomatoes. Cook 10 minutes.
Mix all above until smooth. Form into a ball, roll ball in crushed walnuts if desired. place in bowl. Chill and serve with crackers.
Cream together the butter and shortening. Add sugar and mix well. Add eggs, one at a time, beating after each addition. Add vanilla.
In a large skillet, cook beef over medium heat until brown. Drain. Transfer to a 5 quart slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6 hours.
Prepare carrots and nuts. Cream together the oil, sugar and eggs. Combine flour, soda, cinnamon and salt, sift into the egg and sugar mixture. Blend together well. Fold in carrots and nuts. Bake in a 9 x 13 greased pan at 300° for 1 hour. Cool and frost.
Mix at medium speed until smooth. Bake in 9 x 13-inch pan (greased). Bake at 350° for 20 minutes.
Stir jello and water to dissolve. Let set until it starts to thicken. Add marshmallows. Whip the whipping cream. When whipped, add the cream cheese. Fold in the celery, nutmeats and pineapple. Add this mixture to the jello. Pour into a salad ring. Put into the refrigerator to set.
Heat the oven to 350°. Grease the bottom only of a square pan, 8 x 8 x 2-inches, with shortening.
Heat oven to 350°. Grease and flour 8 x 8 x 2-inch cake pan. Sift first 3 ingredients 3 times. Work shortening until smooth and creamy. Add sugar slowly; continue to work until light. Add eggs and beat well. Add flour mixture alternately with combined milk and vanilla in thirds, beating with spoon after each addition. Turn into cake pan and bake in 350° oven for 30 to 40 minutes or until done.
Crush vanilla wafers. Add eggs, sugar, coconut, baking powder, margarine (melted), vanilla and nuts. Mix well by hand. Pour in well-greased tube pan lined with wax paper and bake 1 hour at 325°. Begin in cold oven. Let cool in pan. For Christmas Fruit Cake, add fruit cake mix.
Put sugar, milk, butter and cocoa into pan. Bring to a boil and let boil for 1 minute. Remove from heat; add vanilla, peanut butter and oats. Stir and drop by teaspoonfuls onto waxed paper.
Blend sugar and eggs. Add flour, soda, salt and cinnamon. Beat in oil and vanilla. Fold in apples and pecans. Pour into greased and floured 13 x 9-inch pan. Bake at 325° for approximately 1 hour. Cool in pan 10 minutes and turn out.
Mix all of the ingredients and make round balls 1 1/2 to 2 inches. Bake on cookie sheet with foil on the cookie sheet. Bake for about 20 minutes at 350°.
Mix flour, cocoa powder, baking soda and salt together. Add sugar and Miracle Whip. Stir until it forms a paste, then add cold water and vanilla. Pour into greased and floured 10 x 13-inch pan and bake at 350° for 35 to 40 minutes.
Preheat oven to 375°. Combine all ingredients and press into a 9 x 5-inch loaf pan. Bake 50 to 60 minutes. Serves 6.
Brown beef and onion in skillet. Drain excess fat. Stir in remaining ingredients. Simmer, covered, for 10 minutes.
Soften cream cheese and mix in all ingredients. Combine until well mixed. Place into small ovenproof bowl or pan. Cook in 400° oven until light brown and bubbly, about 10 minutes. Serve with party rye bread.
First Step: Blend flour, margarine and 1/2 cup pecans. Spread in bottom of baking pan. Bake at 350° for 15 minutes.
To make stew: Simmer onion in margarine in pan. Sprinkle flour over it and blend. Add garbanzos and juice.
Combine all ingredients, except flour. Knead until stiff dough forms. Shape into small balls and roll in flour. Fry in oil for 3 to 4 minutes until golden brown.
Mix margarine (room temperature) and sugar. Add pineapple, dates and nuts; mix well. Let stand overnight. Make into balls; place between butter cookies. Frost with Cool Whip; add cherry on top. Makes 21 Igloos.
Brown pork chops in a small amount of oil. Pat dry with paper towels. Place in a covered casserole dish. Mix together the onion soup, cream of mushroom soup and water. Pour mixture over pork chops. Cover and bake 45 minutes to 1 hour at 350° until tender.
In a skillet salt and pepper and brown the pork steaks on both sides. Mix together the 1/2 teaspoon basil, onion salt and Ricotta cheese. Spoon into a 12 x 9 x 2-inch greased baking dish. Place the browned pork steaks on top. Mix together the tomato sauce, Italian seasoning, 1/4 teaspoon basil and water. Spoon 2/3 of sauce mixture over pork steaks. Cover and bake at 350° for 45 minutes. Top each steak with green pepper slices, some cheese and the rest of the sauce. Cover and bake another 30 minutes. Sprinkle with Parmesan cheese before serving, if desired.
Cream shortening and sugar. Add beaten egg, melted chocolate and vanilla. Add oatmeal, sifted flour and baking powder. Drop by teaspoons on greased cookie sheet and bake at 350°. Makes 3 dozen.
Beat egg whites stiff with sugar and cream of tartar. Bake in oven until brown at 350°.
Mix the first 3 ingredients in a bowl. In another bowl, mix the sour milk or buttermilk, baking soda, vanilla and salt. Combine these two mixtures alternately with the flour, mixing well after each addition. Fold in the apples and pecans. Pour into muffin pan (papers) and sprinkle melted butter on top. Bake at 325° for 30 minutes or until cake tester comes out clean. Yields about 15 muffins.
Put both cans of corn in a casserole dish; fill one can with dry macaroni and add the 1/2 stick of butter. Place chunks of Velveeta cheese in with the ingredients. Bake at 350° for 30 to 40 minutes. Stir occasionally to mix the cheese throughout. Makes a great dish for kids.
Flour chicken and brown in oil. Remove to Dutch oven. Brown the onions lightly, until golden. Add to chicken. Cover with remaining ingredients. Simmer. Stir occasionally until tender, about 45 minutes. Serve with hot rice and broccoli. Can be made the day before and heated in a moderate oven.
Grease and flour Bundt pan or 10 x 4-inch tube pan. Beat sugar and margarine in large bowl until light and fluffy. Beat in eggs 1 at a time. Mix flour, baking soda and salt; beat into sugar mixture alternately with buttermilk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in pan. Bake at 325° for 50 to 55 minutes. Immediately poke holes in top of cake; pour about 2/3 of Lemon Glaze over top. Cool 20 minutes. Invert on heatproof serving plate. Remove from pan and spread with remaining glaze. Makes 16 servings.
Cook broccoli. Prepare sauce by combining soup, mayo and cheese, beating until cheese is melted. Place broccoli in bottom of ungreased casserole dish. Place sliced chicken over broccoli. Pour sauce over all and sprinkle on lemon juice. Combine crumbs and butter and sprinkle top of casserole with bread crumbs. Bake at 350° for 45 minutes until bubbly. Serves 4 to 6.
Dilute milk with equal amount of water. Slice potatoes. Pour milk in bottom of greased baking dish. Layer all ingredients and sprinkle each layer with flour. Pour remaining milk over all until barely covered. Cook by microwave on Medium or at 350° until tender.
While cake is still hot, punch holes in it and pour mixture of milk and cream of coconut over top. Top with Cool Whip. Decorate with cherries, nuts or chocolate chips.
Mix together well. Spread on baked cake and place under broiler for 3 to 5 minutes. Watch closely.
Mix dates, nuts and dry ingredients. Add egg and mix. Pour into oiled baking dish or pan. Bake in moderate oven at 350° for 30 to 40 minutes or until firm. Serve hot or cold with plain or whipped topping. Serves 6 to 8 people. Very rich dessert.
Beat eggs. Stir in sugar, oil, vanilla, zucchini, almond extract and melted chocolate. Spoon in dry ingredients, nuts and dates. Bake in a tube pan at 325° for about 1 hour or until done.
Melt butter in a large, heavy saucepan. Add pecans and cook over low heat, stirring constantly, until butter is golden brown and pecans are toasted. Remove from heat; stir in next 7 ingredients, mixing well. Pour mixture into pastry shell. Bake at 425° for 10 minutes. Reduce temperature to 325° and bake an additional 45 minutes or until set. Cool on wire rack. Top with whipped cream.
Mix ingredients. Roll into 1-inch balls, then roll into crushed nuts. Place on cookie sheet, press thumb in middle of cookie and fill with jelly. Bake at 350°.
Boil chicken until tender, seasoning to taste with salt and pepper. Remove from broth; cut in bite size pieces and line bottom of casserole dish. Mix the cream of chicken soup and the sour cream and pour over the chicken. Spread the crushed crackers on top. Dribble the melted butter on the crackers. Sprinkle the poppy seed over the top of the casserole. Bake at 350° for 30 minutes.
Preheat oven to 400°. Mix 1 1/3 cups stuffing mix, peas, almonds, chicken, milk and soup in 9 x 13-inch pan. Mix hot water with 2 tablespoons margarine and spread over all. Shake 2/3 cup stuffing mix on top. Bake for 25 minutes.
Pack cucumbers in quart jar with garlic clove, onions, dill stems or dill head and hot peppers, pods or sliced. Add a pinch of alum to each jar. Boil white vinegar and water, salt and sugar; pour boiling mixture over cucumbers and seal. Pickles may be eaten in 2 weeks.
Mix Ricotta, 1/2 of Mozzarella and ziti. Grease 9 x 13-inch pan. Pour 1 1/2 cups spaghetti sauce into it. Put in noodle mixture. Cover with rest of sauce. Sprinkle on some Parmesan cheese. Put in rest of Mozzarella cheese. Bake 20 to 30 minutes at 350° or until brown.
Reserve 1/2 cup of cheese and 1/2 cup onion rings. Combine all other ingredients. Bake in a Corning Ware dish at 350° for 30 minutes. Top with reserved cheese and onion rings. Bake 5 minutes more.
Melt and stir margarine, mustard, poppy seed and garlic powder. Slice rolls in half (like a bun). Spoon mixture on both halves of bread. Add one layer of cheese and 1 to 2 layers of ham. Add onion, if desired. Put top of bread back on and bake at 300° for 10 minutes.
Into a heavy, wide-mouthed saucepan, put 2 cups of granulated sugar, 1 cup of evaporated milk, a pinch of salt, butter the size of a walnut, 2 squares of bitter chocolate and a generous teaspoon of cocoa. Cook over low heat until the sugar melts, then over a medium flame until the mixture thickens and heavily clings to the spoon. (It must be really thick!) Remove from heat; stir in a teaspoon of vanilla and let stand a few minutes. Beat until the gloss is gone from the candy; stir in a cup or more of pecans, whole or broken. Pour into a buttered pan; cut into squares when possible, with a knife dipped in hot water after each cutting.
Combine first ingredients in a small bowl; stir well and set aside. Combine sugar and oil in a medium mixing bowl; beat at medium speed of an electric mixer 2 minutes or until well blended. Add eggs; beat until light and lemon colored. With mixer running at low speed, add flour mixture alternately with bananas, beginning and ending with flour mixture. Blend well after each addition. Pour batter into a 8 x 4 x 2-inch loaf pan coated with cooking spray; bake at 350° for 45 minutes or until a wooden pick, inserted in center comes out clean. Cool 15 minutes in pan. Remove and let cool completely on wire rack.
Mix cake mix, apricot nectar, sugar, oil and eggs until smooth. Bake at 325° until done. After cake is taken out of oven and while still warm, pour mixture of lemon juice and confectioners sugar over cake (warm until confectioners sugar is melted).
Thoroughly mix butter and sugar. Stir in 2 1/2 c. sifted flour. Mix well with hands. Knead for 5 minutes. Spread evenly on a cookie sheet. Prick with a fork. Bake at 300 degrees for about 20 minutes or until light golden brown. Cut warm, but leave in pan until cool. Age for best flavor.
Cook roast in water on medium-high heat for 1 1/2 hours, adding water as needed. Cook water out and add oil; brown on both sides. Add flour; brown. Add water over roast to make gravy, enough for desired thickness.
Mix all ingredients together. Pour into ovensafe pan. Bake uncovered 40 minutes at 350°.
Mix dry ingredients. Stir in fruit. Then add eggs, then pecans. Bake in greased tube pan with wax paper in bottom of pan. Bake in 250° oven for 2 hours.
Brown meat with onions; add spices, tomato sauce and paste plus 1 cup water. Simmer. Cook noodles; drain and run cold water over them.
Saute celery and onion in 2 tablespoons margarine for 4 minutes on medium heat. Add remaining ingredients and saute for 5 more minutes. Serve over cooked rice (white or brown).
Cook potatoes in water to cover; drain. Peel and cut into 1-inch cubes (or I leave peelings on, cut and steam potatoes). Combine with onions and dressing in bowl. Sprinkle with paprika and chives. Serve warm or at room temperature.
Fry tortillas in oil until limp. Saute onion and layer ingredients into a greased casserole. End with cheese on top. Bake 30 to 45 minutes at 350°. This freezes well.