HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cranberries, sugar and juice from pineapple plus water to make 3 cups. Cook over medium heat until cranberries are done. Soften gelatin in 1/2 cup water. Add to cranberry mixture. Cool. Add pineapple, grapes and walnuts. Refrigerate until set.
Slightly beat cake mix, pudding, oil and milk with electric mixer. Gradually add eggs and mix well, about 3 to 4 minutes. Stir in chocolate chips and grated German chocolate. Pour in greased and floured tube pan and bake. Cool 1 hour in pan, upright. Turn out and sprinkle top with sifted powdered sugar. Stays moist and keeps a few days. Cooking temperature: 350°. Cooking time: 55 to 60 minutes. Serves 12.
In a saucepan, melt margarine. Stir in sugar, cocoa and flour. Remove from heat. Beat in eggs, one at a time, then vanilla. Pour into well-greased 9-inch pie plate. Bake in a preheated 350° oven for 15 minutes (center may be soft). Let Serve warm or chilled.
Mix all ingredients until smooth. Pour into well-greased 8 x 8 x 2-inch baking pan and bake in preheated 300° oven for 1 hour or until bread starts to pull away from sides of pan. Cut in squares and let stand uncovered overnight to dry a little. Seal in plastic bag or wrap.
Heat oven to 350°. Grease 9-inch round cake pan with 1 tablespoon butter. Spread 1 cup apples in pan. Cut each biscuit into 4 pieces and arrange pointed side up. Top with remaining apples.
Beat the egg yolks and add 2 cups of milk. Add to the sugar and flour. Cook over medium/low heat and stir until as thick as desired, stirring constantly. Add vanilla. In a bowl, put a layer of vanilla wafers and layer of sliced bananas; pour cooled sauce over that. Repeat layers again; last layer should be wafers.
Cream the margarine and sugars slightly. Beat in the egg yolks and mix thoroughly. Add flour and oats. Mix well. Spread on greased and floured 13 x 9-inch pan. Bake at 350° for 20 minutes. Cool for 10 minutes and spread with chocolate that has been melted with margarine over hot (not boiling) water. Sprinkle with the nuts. Cut into squares or bars when cool.
In a large bowl, stir ingredients together in order listed. Cover and refrigerate dough at least 12 hours. Place dough on lightly floured board and cut out. Place on cookie sheet and let rise 2 hours before baking. Preheat oven to 375°. Bake 10 minutes. Makes 3 dozen. Will keep in refrigerator about 8 days.
Cook onion and green pepper in butter until tender. Blend in soup and milk. Add chicken, pimento and pepper. Heat slowly and stir often. Serve on toast.
In saucepan, melt butter. Stir in zucchini and onions and cook for 10 minutes at medium heat. Add parsley and other seasonings. In separate bowl, mix eggs and cheese. Remove zucchini from stove and stir in cheese mixture. Separate crescent rolls into 8 triangles and place in ungreased 10-inch pie dish. Press to form full crust. Pour mixture into crust and bake at 375° for 20 minutes. Let set for 5 minutes.
Dissolve jello in boiling water. Add blueberries and pineapple. Chill until partially set. Whip the cream and fold into jello mixture along with banana and nuts. Chill until firm.
Heat oven to 350°. Stir together flour, sugar and cocoa. Cut in margarine until mix resembles crumbs. Press firmly on bottom of a 13 x 9 x 2-inch baking pan. Glass, nonstick works best. Bake 15 minutes.
Mix cocoa into sugar. Pour into evaporated milk and cook over medium heat until mixture forms a soft ball when dropped into a glass of cold water. Beat in peanut butter (more than indicated, if desired) and pour into greased platter. Let cool completely and cut into squares.
Soften dry yeast in warm water (110°). Combine hot milk, sugar, salt and shortening. Cool to lukewarm. Stir in 2 cups flour; beat well. Add softened yeast; mix. Add enough remaining flour to make moderately stiff dough. Turn out on lightly floured surface. Knead about 5 minutes. Shape in ball and place in lightly greased bowl, turning once. Cover and let rise in warm place (about 1 1/4 hours). Punch down.
Fry bacon; drain fat. Add water and bring to a boil. While bacon is frying, beat eggs well. Add cornstarch, vinegar and sugar. Mix egg mixture well. Slowly add egg mixture to boiling liquid. Bring to a boil and boil for 1 minute. Pour over cleaned lettuce. Serve warm. Garnish with hard-boiled egg slices, if desired.
Beat eggs well. Add salt, pepper, paprika and sugar. Beat until light and foamy; add milk. Pour corn into greased one quart baking dish. Pour egg mixture over corn. Bake 45 minutes at 375°. Yields 6 servings.
Heat oil and butter in small baking dish. Add lemon juice, bread crumbs, cheese, parsley, salt and pepper. Add scallops; toss to coat with mixture. Bake, uncovered, in a 350° oven for 20 minutes. Has about 250 calories per serving.
Dissolve Jell-O in boiling water until no longer grainy. While hot, stir in chunks of Philly cream cheese until melted. Refrigerate until it starts to congeal, then fold in 2 cups Cool Whip and 1 small can well drained, crushed pineapple.
Preheat oven to 350°. Blend cream cheese and melted margarine until smooth. Add chicken, salt, pepper, milk, chopped chives or onion, green pepper or pimento. Separate crescent dinner rolls into 4 rectangles; seal perforations. Spoon 1/2 cup chicken mixture into center of rolls. Pull 4 corners to center and seal. Brush tops with melted butter; dip into 3/4 cup crushed seasoned croutons or Pepperidge Farm stuffing mix. Bake on ungreased cookie sheet 20 to 25 minutes until golden brown. Refrigerate any leftovers.
Sift together sugar, flour, baking powder and salt. Blend in the butter and beaten egg. Shape the dough and place over fruit. Use any kind of fruit (fresh, frozen or canned) and add sugar according to your taste. Bake in 8-inch greased pan in a 325° oven for 1 hour.
In 4-quart saucepan, over high heat, heat to boiling first 6 ingredients and 2 cups water. Reduce heat to low, cover and simmer for 15 minutes or until potatoes are tender. Do not drain.
*May substitute Kraft Catalina dressing (12 ounces) for these ingredients.
Mix sugar, corn syrup and water; bring to a boil over low heat, stirring to dissolve sugar. Continue boiling, stirring occasionally, until a little syrup forms a hard ball in cold water (252°) about 15 minutes.
Put all in casserole dish; mix together. Bake at 350° for 90 minutes.
Cook chicken and cool, reserving broth. Melt butter and add to dressing mix. Put half of dressing mixture in bottom of baking dish. Save the other half for the top. Mix soup together with 1/2 cup of broth. Dice chicken in bite size pieces and put on the dressing. Pour soup over chicken and top with remaining dressing. Spoon some broth over the top to keep it from being dry. Bake at 350° for 30 minutes.
Cut bread horizontally into halves. Spread mustard on bottom half of loaf. Layer cheese, turkey, ham, lettuce, tomatoes, onion and green pepper on bottom half of loaf. Drizzle Italian dressing on top. Cover with remaining bread half. Secure loaf with toothpicks. Makes 6 servings.
Fry garlic in oil. When browned, add spices and rest of ingredients plus 1 cup clam liquid (not clams). Cook for 1 hour. Taste for flavor. Add more spices, if needed. Add clams; cook for 10 minutes more. Serve over a thin pasta.
Mix and place in lightly oiled medium casserole dish, cabbage and onion. Mix soup, egg, mayonnaise and butter. Pour over cabbage.
Mix Jell-O according to package directions. When Jell-O is partly set, add rest of ingredients and chill.
Preheat oven to 350°. Blot cooked sausage dry, then combine with cheeses, dressing, olives and red pepper. Lightly grease muffin tins and press 1 (or 1 cut egg roll wrapper) wrapper, in each cup. Brush with vegetable oil. Bake 5 minutes until golden brown. Remove from tins; place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen appetizers.
Place concentrate in a large mixing bowl and beat about 30 seconds. Gradually spoon in ice cream and blend. Fold in Cool Whip and whip until smooth (by hand). Spoon into pie crust. Freeze at least 4 hours. Makes 1 (9-inch) pie or 6 individual pies.
Combine in a large bowl and pour dressing over. Refrigerate for 24 hours.
Mix together peas, onion, celery and sour cream. Add bacon and peanuts at last minute before serving.
Separate eggs. Beat yolks. Stir sugar into yolks. Beat in rum, brandy and whiskey. Heat mixture well. Stir in cream and milk. Beat mixture. Add in well beaten egg whites.
Combine dates and boiling water. Let stand 15 minutes. Grease and flour a 9 x 5-inch loaf pan. Preheat oven to 350°. In a large bowl, mix with fork, flour, nuts, brown sugar, soda and salt. Stir in egg, oil and date mixture just until flour is moistened. Spoon evenly into a loaf pan. Bake 65 minutes. Cool in pan for 10 minutes. Remove from pan. Makes a 2 pound loaf.
In a 1-3 quart slow cooker, combine the first 5 ingredients. Mix well with a fork. Add sherry or apple juice, green onion and crab, mix lightly. Cover and cook 1 1/2 - 2 1/2 hours. Serve with crackers or veggies.
Beat eggs until lemon flavored. Gradually beat in sugar. Add oil. Add flour which has been sifted with cinnamon and soda. Add vanilla; stir in dates, coconut, pecans and apples. Pour onto well-greased pan. Cook at 350° for 1 hour, maybe 20 minutes longer.
Coarsely chop celery ribs and half the grapes. In a large bowl, combine chicken, celery, grapes, coconut and almonds. Toss, mixing well. Blend whipped cream with mayonnaise, lemon juice and salt. Fold into chicken mixture.
Mix all ingredients together, then add to cooked and drained noodles. Put in buttered casserole dish. Sprinkle optional Rice Krispies on top. Bake 40 minutes at 350° oven.
Prepare broccoli and macaroni according to package directions. Set aside. Melt margarine over low heat. Add flour and onion, stirring well. Add milk gradually, stirring until mixture is thickened. Add cheese spread, pimiento, mustard, salt and pepper. Stir well until cheese melts. Remove from heat and fold in ham, broccoli and macaroni.
Mix all ingredients. Cook, covered, at 350° for approximately one hour, or until thickens.
Cream together softened butter and brown sugar in large mixing bowl. Add eggs, vanilla, flour, salt and baking soda. Stir in oats; mix well. Spread 2/3 of mixture on a 15 x 10 x 1-inch lightly greased jelly roll pan. Melt together chocolate chips, sweetened condensed milk, butter and salt, stirring constantly over low heat. Blend in vanilla. Add nuts. Spread over mixture in pan; dot with remaining dough. Bake for 30 minutes at 350°. Don't overbake!
Lightly brown both sides of pork chops. In a small bowl, mix soup and milk together and set aside. In an oblong baking dish, spoon cooked rice into dish. Lay pork chops on top of rice. Sprinkle onion on top of pork chops. Pour soup and milk mixture over pork chops. Sprinkle with cheese, salt and pepper. Bake at 350° for 45 minutes (covered). Serves 3 to 4.
Remove paper from around tamale. Layer into pan. Cover with chili, onions and cheese. Bake at 350° for 45 minutes.
Combine all ingredients, except oil, in blender. Cover and blend at high speed for 30 seconds. With blender on medium speed, slowly add oil. When it bubbles, it is done.
Place half of mixture in a buttered baking pan. Next put 4 cups diced rhubarb over mixture and sprinkle with 1/2 cup brown sugar. Put remaining mixture over rhubarb. Bake at 375° for 40 minutes or until rhubarb is tender.
Heat buttermilk (do not boil). Stir in sugar, salt and oleo; cool to lukewarm. Add beaten egg. Measure 1/4 cup of the very warm water. Add 1 teaspoon sugar; put in mixing bowl. Stir to dissolve. Add the buttermilk mixture to bowl and mix. Add flour; mix well. Melt 1 stick oleo. Roll dough into a rectangle; brush on melted oleo. Sprinkle on the brown sugar and cinnamon (may add raisins and/or pecans). Form into a roll and slice into 1 1/2-inch circles. Place on oiled cookie sheets; let rise until double in size (about 1 hour). Bake for 25 minutes, or until light brown, in a 350° oven. Ice with Powdered Sugar Icing.
Boil sweet potatoes until they can just be pierced with a fork; cool slightly. When cool enough to handle, peel and slice lengthwise into 1/2-inch slices. Slice ham into 1/2-inch slices about as large as sweet potato slices.
Cook bacon until crisp. Add rice, chives and seasonings. Blend well and heat thoroughly. Makes 6 servings.
Mix all ingredients together and pour into a 9-inch crust. Bake at 400° for 25 to 30 minutes. Center should be a bit shaky when you take the custard out. Put on rack to cool. The center will set as it cools.
Combine all ingredients in large bowl. Pour into loaf pan and bake 1 hour at 350°.
Preheat oven to 350°. Cut 4 peppers in half lengthwise, discard seeds and chop remaining pepper (reserve). In a 10-inch skillet in 3/4-inch of boiling water, place the pepper halves, cut side down. Reduce heat to low, cover and simmer 5 minutes. Remove from heat and drain peppers on a paper towel. Drain skillet and dry.
Mix and drop by teaspoons on cookie sheet. Bake at 350° for 8 to 10 minutes.
Preheat oven to 325°. In a large bowl, beat eggs with mixer until foamy. Add flour and sugars, beating until blended. Blend in melted butter. Add chocolate chips and walnuts; mix. Pour mixture into pie crust; bake for 1 hour.
Combine carrots and water in medium saucepan. Bring to boil; cover and reduce heat. Simmer for 8 minutes or until crisp and tender. Drain and return to pan. Add honey and remaining ingredients. Cook over low heat, stirring gently, until butter and sugar melt.
Boil 3 cups of water. Add 5 cups of rice; stir once. When water evaporates add 2 cups of milk. When rice begins to thicken, add the sugar. (The sugar will dissolve.) Stir until rice thickens. Let sit for 10 minutes. Add eggs and stir rapidly. Pour into a plate or small cups. Sprinkle with cinnamon.
Mix the first 7 ingredients and form into small meatballs. Brown on all sides. Drain. In a 6-quart saucepan, melt butter over low heat. Add the remainder of ingredients except the water. Arrange meatballs on top of vegetables. Add water, cover and steam for 30 minutes. Do not stir.
Cook tomato juice and tapioca one minute, stirring constantly. Add cheese, seasonings and butter; stir until cheese is melted. Cool slightly. Stir in well beaten egg yolks and fold in stiffly beaten egg whites. Turn into greased casserole and place in pan of hot water. Bake in a 350° oven for 45 minutes, depending on depth of casserole. A long shallow one will have a brown crusty top and requires less time. Serve with green salad and French bread for lunch.
Mix together ingredients. Shape into balls. Make a depression in the center. Bake at 350° for 10 to 12 minutes until lightly browned. Put a dollop of powdered sugar frosting in the center after cooking.
Combine all ingredients. Add egg last. Put in large pie pan. Bake about 30 minutes at 350°. Test with wooden pick. Serve warm with ice cream or whipped cream. Can be frozen and reheated to serve.
Cream shortening and sugar. Add flavoring. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together and add to creamed mixture alternately with buttermilk. Spoon batter into greased 10-inch tube pan and bake at 325° for 1 1/4 hours or until cake tests done.
Saute onion in butter. Steam and drain broccoli. Add in cans of soup. Cut Velveeta into chunks and add to mixture. Pour in milk; then add steamed broccoli.
Mix dry ingredients first. Add the wet and boiling water last. Can also be used for cake.
Preheat oven to 350°. Place fruit in baking dish (8 x 8 inches, or larger). Cut crust from bread and cut each slice into five strips. Place strips over peaches. Mix sugar, flour, egg, and margarine. Blend well, pour over bread strips. Bake 35 to 45 min. or until golden brown.
Boil first 4 ingredients until 1 mark below soft ball stage. Remove from heat and add marshmallow cream and peanut butter. Beat with mixer and pour into 9 x 13 pan.
Beat sugar, eggs and vanilla in mixer or blender. Pour milk over egg mixture. Add cinnamon and raisins. Bake 1 hour at 350°. Put custard in pan of hot water in oven. Use middle rack.
Cook pasta "al dente." Put frozen peas into bottom of colander and drain pasta over peas. Cool pasta and peas, then mix well with the remaining ingredients, adding salt and pepper to taste.
Preheat oven to 400°. Grease 10 muffin cups. Brown meat; drain. Stir in sauce, onion and sugar. Cook 1 minute, stirring constantly. Press biscuits in bottom and up the sides of muffin tin, forming 1/4-inch rim. Spoon 1/4 cup of meat into each muffin cup. Sprinkle with cheese. Bake for 10 to 12 minutes. Cool 1 minute. If the barbecue sauce you use is a sweet one, omit the brown sugar.
Brown beef in a large skillet; salt and pepper to taste and drain off any excess fat. Then stir in beans and chili; simmer 5 minutes or longer. Put 1/2 of meat mixture in a casserole dish. Sprinkle chopped onion and grated cheese all over. Pour in the rest of meat mixture and cover with rest of onion and cheese. Crush Fritos (in your hands) and completely cover the top. Bake at 350° for about 25 to 35 minutes.
Combine onion, pepper and soups and pour into a baking dish with chicken breasts. Bake for 30 to 45 minutes at 375° to 400°. Remove chicken and add noodles to soup; cook until noodles are done. Debone chicken and cut into bite sized pieces; return to soup mixture.
Combine Coffee-mate and water. Mix until free of lumps. Add melted butter and beat 30 seconds. Add eggs, beat 1 minute. Add sugar, vanilla, peaches (which have been cut up). Beat on high speed for 1 to 2 minutes. In a non-greased dish, place 3 cups mixture in dish. Sprinkle with raisins. Add bread slices which have been cut into cubes (1-inch). Lightly toss. Pour remaining mixture over bread. Sprinkle lightly with cinnamon. Bake at 350° for 40 or 45 minutes. Cool slightly and top with nutmeg sauce.
Place 4 cans of beans, catsup, mustard, garlic salt and Worcestershire sauce in saucepan and mix well. Add frankfurters. Sprinkle with 3 tablespoons brown sugar. Bake, uncovered, approximately 1 hour or until brown on top.
Mix the dry ingredients. Dip chops and brown in hot shortening. Put into a greased casserole dish on top of potatoes. Mix soup, mustard and milk; pour over chops and potatoes. Bake for 75 minutes in a 350° oven. Uncover the last 1/2 hour.
Combine all ingredients. Pour into 8 x 8 inch baking dish and bake 1 hour at 350°.
Sift together flour, cocoa, sugar, soda and salt. Make 3 holes in mixture and add oil, vinegar and vanilla. Pour 2 cups water over mixture and stir well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes.
Chop and saute in 1 stick oleo the 2 ribs celery, 3 carrots and onion. Add 3 cans Swanson chicken broth and simmer 20 minutes. Add 3 cans cream of potato soup, 1 lb Velveeta cheese (cubed), 1 can cheese soup and simmer for 20 minutes. Add 1 (8 oz) carton sour cream. Whisk to make creamy. Serves 8 - 10.
Melt sugar in vinegar on stove. Cool mixture. Add oil and salt. Pour over vegetables. Let stand 24 hours in refrigerator.
Cook broccoli and drain, then cook rice and drain. Saute onion in butter. Reserve cup of grated cheese for topping. Combine all ingredients together and pour in casserole dish. Bake at 350° for 15 minutes. Add grated cheese, then bake 10 to 15 minutes.
Mix all ingredients together. Wash chicken (legs, thighs or breasts). Place on outdoor grill and baste with mixture, turning chicken and basting every few minutes. Grill until chicken is done. Chicken will have a black crispy look because of the poultry seasoning.
Mix all ingredients. Spread on thin ham slices; roll up. Chill, then cut in small rolled pieces.
Put rind in cold water and bring to boil (all green and red having been cut from the rind and the rind cut into small pieces). Drain and repeat two to three times in all.
Pour soup in Corning dish. Add rice. Cut butter in small pieces and put on top. Bake at 350° for 45 minutes.
Place all ingredients except coconut in blender. Cover and blend 10 seconds. Scrape sides if necessary. Blend 10 more seconds. Pour into a greased 10 in pie plate. Bake at 350° or until a knife inserted in center comes out clean. Serve warm or cold. 6 to 8 servings.
Beat together egg, milk, oil and brown sugar. Stir in cottage cheese, carrots, raisins and nuts. Combine dry ingredients and stir in just until flour is moistened. Batter will be lumpy. Spoon into greased muffin pan. Bake 30 minutes at 375°.
Cook sugar, eggs and vinegar over low heat, stirring constantly, until thickened. Cool. Layer bananas and peanuts. Pour dressing over top and serve. Serves 8.
Brown butter lightly. Add rice, soup and mushrooms. Cook until rice is done. Keep adding a little water until done.
Brown onion and hamburg until cooked. Add 2 cans chili beans. Mix. Stir. Let simmer for 15 to 20 minutes. Add chili powder to taste if you'd like it spicier.
Mix brownie mix as directed on box. Spread 2/3 brownie mix in 9 x 13-inch pan. Mix remaining ingredients together and spread cheese mix in pan. Add rest of brownie mix on top. After you have two mixtures in pan, use knife to marble the two together. Bake at 350° (as directed on box). Frost with chocolate frosting.
Melt shortening in large kettle and saute carrots, celery and onions until soft. Add chicken, bay leaves and pepper. Cover with cold water; bring to boil over medium heat and cover. Simmer until chicken is tender. Remove chicken and cut meat from bones and set aside. Strain both into large saucepan. Knead butter and flour together until it resembles coarse meal. Bring broth to boil and add bits of flour mixture stirring constantly until broth has thickened to desired consistency. Add reserved chicken, carrots and peas. Put in casserole or deep pie dish. Top with pastry, pricking crust with fork. Bake at 350° for 30 minutes or until done.
Mix sugar and butter well, until light and fluffy. Beat in 8 egg yolks and salt, again mixing very well. Add lemon juice and rind, beating well. Add flour and, lastly, the milk. Beat egg whites until stiff peaks form and hold, but not dry. Fold egg white mixture into lemon mixture with wire whisk, rolling it over and over until whites are blended but not deflated. Pour mixture into 4 unbaked 8-inch pie shells. Fill as full as possible. Place cookie sheet on bottom shelf of oven. Preheat oven to 425°. Place pies on cookie sheet. Bake for 10 minutes at 425°. Reduce heat to 350° and bake for 50 minutes. If getting too brown, place another cookie sheet on top shelf.
Combine all of the ingredients and put in casserole. Put a little grated cheese and a few potato chips (crushed) on top. Can be stored in refrigerator one or two nights. Bake at 350° for 3/4 hour until well heated through.
Line bowl with romaine leaves. Place mixed greens in center of bowl. Arrange apple slices around bowl. Sprinkle coconut. Add raisins, almonds and carrots in circle on top of lettuce. Cover and chill.
Brown beef or venison; add Polish sausage. Add potatoes, onions and carrots. Cover with water and bring to a boil. Reduce heat and simmer, stirring occasionally. When meat is tender and vegetables are done, thicken stew with flour or cornstarch. Add pastry, if desired.
Mix the first 3 ingredients and layer with vanilla wafers and bananas. Delicious!
Soak peas overnight completely covered with cold water; drain. (If pig hock or shoulder pork is used, cook meat, peas and water for 2 hours. If metworst or beef sausage ring is used, you can cook all the ingredients at once. The metworst and beef sausage require no advance cooking.) Just put all ingredients in large kettle and cook until thick, rich and smooth consistency. (My mom cooked this soup all day with tender loving care and lots of stirring.) When nearly done, drop the small prefried hamburger balls into the soup and enjoy!
Combine melted butter and cracker crumbs and pack in a 9 x 13-inch pan. Let set until firm.
Mix flour, sugar, and margarine with hands. Add warm milk and vanilla. Beat eggs until white and add last. Bake in two 9-inch pans at 350° for 30-35 minutes.