HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind cranberries in food processor. Add sugar and drained pineapples. Let stand overnite. When ready to serve, fold bananas, nuts, marshmallows and cranberries into the Cool Whip.
Dip each breast portion as follows: First, in milk, second, in flour, third, in beaten eggs and fourth in Italian bread crumbs. In skillet, melt butter and add minced garlic. Brown breaded breasts well. Remove and place in casserole dish.
Mix pudding and milk. Stir until it begins to thicken. Add sour cream and Cool Whip; beat until smooth. In a very, very large dish, place layer of cakes and sliced bananas. Cover with mixture. Continue until you have 3 layers. Cover top with mixture. Set in refrigerator and keep cold. This make a real large pudding.
Beat eggs. Add sugar, lemon juice, fruit juice and cornstarch. Cook over low heat until thickened. Cool. Fold in Cool Whip. Serve over fruit.
Mix all ingredients well and store in airtight container. To use, put 2 tablespoons mix to 1 cup boiling water.
Cut broccoli into pieces. Add onion, mayo, sugar and vinegar; mix well. Cook the bacon strips until brown and crispy, then crumble into mix. Let sit overnight. Just before serving, mix in 2 cups of cheese and egg. Serves 6 to 8.
Brown meat; drain. Add green pepper and cook until tender. Stir in sauce mix, tomato paste and water. Simmer 10 minutes. Line greased 9-inch pie plate with biscuits, press together. Sprinkle 1/4 cup Parmesan cheese over crust; fill with half of meat mixture, 2 slices Mozzarella cheese, remaining meat mixture and Parmesan cheese. Bake at 400° for 15 to 20 minutes. Cut remaining Mozzarella cheese slices into lengthwise strips. Arrange on pie in lattice pattern; return to oven until cheese melts. Serves 4 to 5.
Brown chopped onion and hamburger meat together. Put in large dish and add rest of ingredients. Bake 45 minutes to 1 hour at 350°.
Combine first 5 ingredients in a saucepan; bring to a boil. Remove from heat and chill 8 hours. Strain and discard cinnamon and cloves. Combine syrup mixture, Burgundy and cranapple juice. Yields 7 1/2 cups.
Cover ribs with water and bring to a boil. Reduce heat and cook 20 to 30 minutes. This cuts out a lot of the fat so the ribs are healthier for you and less fattening. Drain ribs and arrange in a shallow baking pan. Pour barbecue sauce over ribs and bake at 350° for 30 minutes. Turn ribs over and bake another 30 minutes.
Bake pie shell at 375° for 10 minutes. Cook celery for 10 minutes or until tender. Stir in turkey and pimento. Beat together eggs, milk, mayonnaise, salt and mustard. Stir in turkey mixture. Pour into pie shell. Sprinkle with cheese and paprika. Bake at 375° for 25 to 35 minutes. Inserted knife should come out clean when done.
Beat yolks lightly, add sugar, butter, vinegar and spices. Beat the whites until stiff and mix into mixture. Add nuts and raisins. Bake filling and crust at one time.
In cup, combine salt, sugar and peppercorns. Rub into all sides of fish. Sprinkle with brandy. Place 1/3 of dill in shallow glass baking dish. Put 1 piece of fish skin side down on dill. Top with another 1/3 of dill. Add another piece of fish skin side up and top with remaining dill. Cover salmon with plastic wrap. Set plate larger than salmon on it. Place 2 heavy cans of food on top. Refrigerate 24 to 36 hours.
Mix together chicken, soup and vegetables. Set aside; then mix together flour, butter and milk. Pour over chicken mixture. Bake at 425° for 30 minutes.
Use boneless, skinless chicken breasts and cut into 1 x 2-inch cubes. Cover well with garlic salt; put in container dish and cover with buttermilk. Stir until well coated; cover with lid and let it marinate overnight in refrigerator.
Cook chicken. In skillet in hot margarine, cook garlic 2 minutes, stirring constantly. Stir in soup, milk and cheese. Heat to boiling. Add chicken. Cook over low heat 5 minutes, stirring often. Garnish with cherry tomatoes and fresh parsley, if desired. Makes 4 servings.
Cream butter and sugar well. Add eggs, one at a time, beating well after each addition. Fold in yogurt and vanilla. Add dry ingredients.
Brown beef and onion; drain fat. Stir in next 3 ingredients. Set aside. Combine next 2 ingredients. Gradually stir in milk. Cook and stir over medium heat until thick (do not boil). Beat next 3 ingredients. Gradually stir in sauce. Add macaroni. Spoon half of macaroni mixture into 2-quart oblong baking dish. Cover with meat mixture. Top with remaining macaroni. Bake at 350° for 45 minutes or until set. Makes 4 servings.
Cook tortellini, drain and rinse. Drain well. Mix tortellini, pepper, broccoli, carrot and olives. In a separate bowl mix pesto, milk and pepper. Combine sauce with tortellini combination. Chill 4 to 24 hours.
Prepare cake as directed. Punch holes in cake. Prepare jello as directed; pour over cake. In a separate bowl, mix the cream cheese and Cool Whip together; spread on cake. Place thawed strawberries on top.
Cook macaroni. Cook sausage in water 15 minutes. Mix macaroni, cheese and tomatoes in casserole. Top with sausage links. Bake at 350° for 30 minutes.
Mix yeast and warm water and set aside. Scald milk and water combination (3 cups), adding sugar, salt and shortening. Cool. Add molasses and yeast mix. Mix the flours and add, kneading and keeping dough a bit softer than for white bread. Let rise until doubled. Punch down twice. Shape into loaves and let rise a little before baking at 325° for approximately 40 minutes.
Dissolve Jell-O in boiling water. Add warm water, lemonade, peach nectar and pineapple juice. Stir well. Add cold water. Freeze in 4 equal size containers. Remove from freezer 20 to 30 minutes before serving. Add ginger ale just before serving. Makes 40 servings.
Press and flatten with hand to cover a 9 x 13-inch pan. Bake at 350° for 10 minutes.
Combine cornmeal, salt, pepper; set aside. Combine egg and water; beat well. Dip tomatoes in egg mixture and dredge in cornmeal mixture. Spray cookie sheet with Pam. Place tomatoes on sheet in single layer. Bake at 450° for 30 to 40 minutes. Turn once.
Saute mushrooms and onion in butter over medium heat until tender. Add flour, stirring until smooth. Slowly add chicken broth, stirring constantly. Add next 6 ingredients. Simmer until slightly thickened. Add cream and heat slowly until warm.
Layer in a 9 x 13-inch pan in the order given. Do not stir. Bake for 45 minutes at 350°. Spray pan with Pam.
Mix all ingredients. Bake 40 minutes or until done. Make layers. Frost with cream cheese frosting.
Mix flour and salt. Cut Crisco in well. Add just enough ice water to make dough hold together when stirred with a fork. Roll out on waxed paper and transfer into a Pyrex pie plate.
Combine milk, shortening, sugar and salt. Cool to lukewarm. Add yeast softened in lukewarm water. Add egg. Gradually stir in flour. Turn out on floured board and knead until smooth. Place in greased bowl and cover with cloth. Let rise until double in bulk. Punch down, break off pieces of dough, flatten out to roll around wieners. Place in greased oblong pan. Cover and let rise again. Bake at 400° until golden brown.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Prepare cake according to package directions. Bake as directed.
Mix ingredients together and bake at 350° for 50 to 60 minutes or until knife comes out fairly clean.
Beat eggs and milk. Sift dry ingredients together; add egg-milk mixture, beating as you pour. Continue beating until smooth. Let batter stand a few minutes while you heat 3 to 4 inches of fat to 375°. Pour batter into small pitcher for easier handling. Take an ordinary household funnel and put your finger over the end of it. Pour some batter into mouth of funnel; take off your finger and let batter drop into hot fat, swirling it around and around until it is 3 inches in diameter. Fry until light golden brown. Drain on paper towels. Sprinkle with powdered sugar. Serve hot. Makes about 12 cakes.
Preheat oven to 325°. Grease a 9 x 5 x 2-inch pan. Mix sugar, bananas, oil and eggs in large bowl with wooden spoon. Stir in remaining ingredients; pour in pan. Bake 60 to 70 minutes at 325°. Cool in pan 10 minutes.
Preheat oven to 350°. Grease several baking sheets. Mix sugars, margarine and oil. Add eggs, one at a time. Add dry ingredients; mix well. Stir in remaining ingredients. Drop by teaspoon on greased baking sheets. Bake for 8 to 10 minutes. Makes 16 dozen cookies. Delicious.
Scoop pulp and seeds out of the squash halves. Place in deep baking dish, hallow side up. Put 1 tablespoon butter in each half. Fill hollow with syrup, covering cut surface of squash. Sprinkle generously with cinnamon. Bake at 375° for 1 hour or until tender.
Beat eggs until fluffy. Add oil, sugar, nuts, zucchini and vanilla. Add dry ingredients. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour.
Mix together sugar, cornstarch, cocoa, egg yolks, evaporated milk and a pinch of salt, if desired. Add milk and butter. Cook on medium heat until thick and smooth. Add vanilla. Put in baked 9-inch pie shell.
Mix sauce and pour it over the chicken legs in a casserole dish (single layer). Cook, uncovered, at 400° for about 1 hour. (Time varies with size of drumsticks.) Turn the drumsticks once during the middle of the cooking time.
Steam broccoli until crisp-tender. Arrange in lightly greased 9-inch pie plate. Sprinkle with ham, green pepper, onion and cheese. In a blender or food processor, combine milk, Bisquick, eggs, salt and pepper. Blend until smooth. Pour over broccoli mixture. Bake at 375° for 25 minutes or until set and lightly browned. Let stand about 5 minutes before serving.
Mix together all ingredients and mix well. Pour into a greased baking dish and cover with Crunch Topping below.
Place sugar, water, corn syrup and salt in saucepan. Bring to boil, stirring, until sugar dissolves and cook until it forms a hard ball in cold water and spins a thread. Pour over egg whites that have been beaten until thick. Add nuts and flavoring and beat until it loses its gloss. Drop by spoonfuls on wax paper.
Preheat oven to 350°. Chop artichoke hearts and combine with other ingredients. Use 1 jar of the juice from the marinated artichokes. Pour the mixture into a 9 x 13-inch pan and bake for approximately 45 minutes. Cool to room temperature and cut into squares.
Brown ground beef in a large skillet; pour off drippings. Add macaroni, onion, salt, chili powder, sugar and pepper. Stir in 2 1/2 cups hot water. Cover and cook 10 minutes. Combine tomato paste and the 1/4 cup of water. Add to meat mixture and continue cooking 10 minutes. (May add a quart of home canned tomatoes.)
Saute onion and celery in butter in a large saucepan until tender. Stir in corn, potatoes, water, bouillon cubes, salt, pepper and thyme. Cover and simmer 15 minutes. Add milk and half and half. Cook, stirring constantly, until thoroughly heated. Yields 8 cups.
Drain red cherries, reserving liquid. Add water if needed to equal 1/3 cup. Cut up cherries; set cherries and liquid aside.
Peel and cook potatoes. Drain and beat with mixer. Add all ingredients, except for Cheddar cheese and bacon. Spray layer casserole dish with Pam or butter.	Pour potatoes in dish.	Cook in preheated oven at 325° for 1 hour. Sprinkle with cheese and bacon bits; return to oven until cheese melts. Serves 12.
Sprinkle cheese and 1/2 of the bacon into pastry shell. Beat remaining ingredients together and pour over cheese and bacon. Bake in preheated oven at 375° for 10 minutes. Top with bacon halves and continue baking for 35 minutes or until firm and browned. Cut into wedges.
Soften cream cheese. Mix with sour cream and taco seasoning. Spread on bottom of 9 x 13-inch pan. Spread salsa over bottom layer. Top with layers of shredded lettuce, chopped tomatoes, shredded cheese and sliced olives. Serve with tortilla chips.
Place all ingredients in tightly covered Dutch oven. Bake in a 300° oven for 5 hours. Do not open oven at anytime. Do not increase amounts of any ingredients.
Combine drained pineapple syrup with 3/4 cup water and gelatin. Let stand 5 minutes. Add boiling water and sugar. Stir until gelatin is dissolved. Cool. Beat egg whites. Then whip 1 pint of cream and fold egg whites and cream together. Fold in pineapple, cherries and gelatin mixture. Line 9-inch spring-form pan with split ladyfingers, standing them upright around sides. Trim tips which extend over top and use to fill spaces on bottom. Spoon in gelatin mixture and use remaining ladyfingers over top. Refrigerate 24 to 36 hours. To serve, remove from pan and frost with remaining 1/2 pint whipping cream, flavored with sugar and sherry. Makes 12 to 16 servings.
Bring first 3 ingredients to a boil. Pour over flour and sugar. Add buttermilk, eggs and vanilla. Bake at 350° for 25 to 30 minutes. (Note: Batter will be runny.)
Mix lightly and place in loaf pan. Bake in moderate oven (375°) about 50 minutes. Let stand 10 minutes before removing from pan.
In large mixing bowl, dissolve yeast in the lukewarm water; add 1/2 of flour, salt & sugar, beating with electric mixer or dough hook, add eggs, Crisco and remaining flour. May have to stir some of flour in by hand, since it gets to stiff for mixer. Cover tightly & place in refrigerator to rise. The dough will need to be punched down 2 or 3 times before it stops rising. Two hours before serving time roll dough out to about 1/3 inch thickness, brush tops with melted butter or margarine. Bake in 450° oven until golden brown. I usually make these up the day before I plan to serve them so they will finish rising before bedtime. I always buy yeast with the furtherest expiration date away.
Melt butter; stir in brown sugar, syrup and salt. Bring to a boil, stirring constantly. Then boil 5 minutes without stirring. Remove from heat; stir in soda. Pour over popped corn, mixing well. Bake in a roaster for 1 hour at 225°, stirring every 15 minutes.
Take skin off chicken legs. Boil in 6 cups of water until done. Take chicken off the bone; discard the bones. Pour vegetables in pot with chicken. Pour tomatoes in pot. Season to taste. Add parsley. Boil slowly for twenty minutes. Enjoy with saltines or your favorite sandwich. Serves 12.
Mix together, except bacon (lay on top). Cook, uncovered, for 1 hour at 350°.
Combine first 5 ingredients. Mix well in saucepan. Add egg yolk; blend well. Cook, stirring constantly, until thick. Blend in butter and vanilla. Cover and cool to lukewarm, stirring occasionally. Pour into pie crust, top with meringue or whipped cream.
In large skillet over medium heat, cook and stir red pepper, onion, zucchini and oregano in margarine until tender. In lightly greased 9 x 9 x 2-inch baking dish, layer half each of the crackers, vegetables and cheese. Repeat layers, ending with cheese.
Melt together the sugar and butter over low heat. Let cool enough not to cook eggs. Add eggs. Sift flour, baking powder and salt together. Add nuts. Add dry mixture to butter and sugar. Add vanilla. Beat. Grease pan with butter. Pour mixture into greased pan and cook 45 minutes in a 300° oven. Cook in oblong pan like used for layer cake. Cut into squares and roll in powdered sugar.
Mix everything together and pour into buttered casserole dish. Mix 2 cups corn flakes with melted butter. Spread evenly on top of mixture. Bake at 300° for 45 to 60 minutes. Can be prepared and frozen for later use.
Wrap each breast with a bacon strip. Cover bottom of baking dish (greased), 8 x 12 x 2-inch, with chipped beef. Place chicken on top of chipped beef. Mix soup and sour cream and cover chicken. Bake at 275° for 3 hours, uncovered. May be prepared ahead and refrigerated.
*Can substitute 1 teaspoon vanilla extract with 1/2 teaspoon almond extract.
Mix together the All-Bran, sour milk and raisins and let sit a few minutes. Sift together the sugar, flour and baking soda. Add molasses and the flour mixture to the All-Bran mixture. Fill greased and floured coffee can about 2/3 full and steam for three hours. Place can on rack in large pan. Fill with water halfway up can. Cover and start timing when water boils.
Put first 4 ingredients in pan; stir until boils. Cover 1 minute. Uncover; turn down to medium and cook until forms soft ball in water. Take off heat. Add vanilla and butter or margarine. Leave awhile and let cool. Whip until it loses its gloss. Pour into greased pan.
Brown onion and hamburger; drain. Add garlic salt, chili powder and Accent. Simmer all ingredients 45 minutes.
Beat butter and sugar together until creamy; beat in eggs. Combine dry ingredients and mix well. Add nuts. Add dry ingredients to creamy mixture with the applesauce and the milk. Stir until blended. Pour into a greased 9-inch square pan. Bake at 350° for 45 to 50 minutes.
Dredge	ribs in flour, salt and pepper. Brown ribs in an electric skillet. Top with onion slices, potato slices and mushrooms.	Dilute	soup with mushroom juice and enough water to make 1/2 soup can full. Pour over ribs.	Reduce heat to simmer. Add salt and pepper to taste. Simmer until ribs are tender and vegetables are done.
Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil. Cover, reduce heat and simmer 1 hour or until tender. Remove chicken from broth and cool. Bone chicken, and cut meat into bite-size pieces; set aside. Bring broth to a boil; add pepper.
In a small double boiler, melt the margarine. Peel the garlic and using a garlic press, press the garlic into a small bowl. Mix well with the mayonnaise and melted margarine and salt.
Mix all together, beating well. Pour batter in three 8 x 9-inch cake pans. Bake at 350° for 25 or 30 minutes.
Bring pineapple to boil; add Sweet 'N Low and Jell-O. Stir well to dissolve. Let cool. Add buttermilk and pecans. Fold in Cool Whip. Congeal.
Wash shrimp well. Pat dry and spread in shallow pan. Combine remaining ingredients except bread in medium saucepan and let simmer 10 minutes. Pour mixture over shrimp and mix thoroughly. Cover and refrigerate 2 to 3 hours, stirring through every 30 minutes. Preheat oven to 300°. Bake shrimp, turning frequently, until they just turn pink, about 15 to 20 minutes. Do not overbake. Serve in soup bowls with chunks of French bread to soak up the sauce. Makes 4 to 6 servings.
Simmer for 45 minutes on low heat. Do not boil! Strain. Serve hot. May be refrigerated up to 2 weeks.
In a heavy pot put 10 cups cold water, soup meat, soup bones and pig knuckles. Bring to a slow boil. Add leek or onion, carrot and parsley. Reduce heat and let simmer uncovered 2 1/2 to 3 hours. Add more liquid when needed. Cool, then refrigerate several hours or overnight. Discard surface fat. Strain stock; set aside meat and bones. Return liquid to pot, adding water if necessary to make 8 cups. Bring to a boil. Add potatoes, cabbage, tomato puree and garlic. Simmer covered 30 minutes. Add beets. Bring again to a boil.
Wash and core apples, but do not pare. Cut crosswise into 1/2-inch slices. Combine sugar and remaining ingredients in large skillet; simmer 5 minutes. Place apples in syrup; cook for 5 minutes, turning carefully. Transfer rings to shallow bowl. Strain syrup over apples. Refrigerate, covered, overnight. Serve chilled as a meat garnish. Makes about 24 rings.
Place oleo, chocolate chips and eggs in top of a double boiler. Cook until chocolate chips are melted. Set aside until cooled.
Melt margarine. Mix sugar and eggs with margarine. Add remaining ingredients. Pour into unbaked pie crust. Bake at 350° for 30 minutes.
Combine all ingredients, except cheese. Bake in baking dish. Sprinkle cheese on top. Bake at 400° for 10 to 15 minutes or until hot and cheese is melted. Makes 4 to 6 servings.
Mix all dry ingredients. Dip chicken in dry ingredients, then lay chicken in pan of melted butter. Bake at 350° for 40 minutes or deep fry in oil.
Drain juice from cherries into saucepan. Add juice from oranges and lemon, then add ginger, brown sugar and sherry. Place on low heat and stir occasionally to make sure sugar is dissolved. As ham bakes, spoon a couple of tablespoons of sauce over it at various intervals.
Beat together egg, sugar and shortening. Add in molasses and milk. Mix in dry ingredients. Roll very thin and cut with cookie cutter. Bake at 400°.
Mix oil, milk, margarine, vanilla, baking powder, sugar and flour. Add eggs 1 at a time. Beat well. Add chopped pecans, rolled in flour. Stir in with a spoon. Bake at 325° for 1 hour and 30 minutes.
Cook broccoli and arrange in 9 x 13-inch pan. Place chicken on top. Combine soups, mayonnaise, lemon juice and pour over chicken. Sprinkle with cheese and buttered bread crumbs. Bake until bubbly in 350° oven about 30 minutes.
In a kettle, fry the meat, garlic and onions (allee). Then add the cabbage. Cook until cabbage wilts. Then you add your Kesck, stir it, but not hard. Add water, about 1/2 kettle full. Keep stirring until it boils. Then lower the fire and let it simmer. Drop the Kibbie balls into the broth. Cook for 25 to 30 minutes. Serve in soup bowls. Serves 4 people.
Melt chocolate with coffee in top of double boiler over hot water. While mixture is hot, whisk in the eggs, rum and vanilla until smooth. Cool 5 minutes. Whip 1 cup cream until stiff. Gently fold into chocolate mixture. Blend completely. Pour into crust and freeze about 1 hour before serving. Transfer to refrigerator. Whip remaining 1/2 cup cream and dollop over pie. Sprinkle with chocolate shavings. Pie can be frozen up to 3 months. Can use plain or chocolate graham crust.
In saucepan, bring to boil and boil one minute the sugar, cocoa, margarine and milk. Remove from heat and stir in oatmeal, peanut butter, salt and vanilla. Drop by spoonful on waxed paper. These can be peanut butter instead of chocolate just by leaving out the cocoa.
Beat eggs by hand. Add cake mix, pie filling and vanilla. Stir until mixed; do not beat. Spread in greased and floured jelly roll pan. Bake 20 to 30 minutes at 350°.
Place apples in greased 9 x 13 baking dish. Sprinkle with lemon juice. Combine dry ingredients, milk and melted butter, mixing until crumbly. Top with pecans and drizzle with honey. Bake at 350° for 35 to 40 minutes or until apples are tender. Serves 6.
Preheat oven to 350°. In large bowl, stir together egg whites, garlic, basil, salt, rosemary and red pepper. Then stir in onions and bread crumbs. Add turkey and mix until well combined. Spray a loaf pan with no-stick spray. Pat turkey mixture in pan. Bake 15 minutes. Spread spaghetti sauce over the top of the turkey. Bake 25 minutes more or until done. Sprinkle with Parmesan cheese over the top.
Preheat oven to 350°. Prepare cake mix as directed on package. Pour half into 9 x 13-inch cake pan. Bake until done. Melt caramels with milk in double boiler. Pour over cake. Add chips and pecans. Pour in rest of cake mix and bake until done.
Preheat oil in wok at 375°. Stir-fry rice, garlic and ginger root until rice is slightly crisp, about 10 minutes. Add scallions and shrimp; stir-fry 1 minute. Add soy sauce and pepper; stir. Push rice mixture up the sides of the wok. Stir to break up eggs as they cook. When eggs have cooked, stir together with rice. Serve immediately.
Cream oil, sugar and eggs; add flavors to make a paste with cocoa and food coloring. Mix well. Alternatively add flour (with salt) and buttermilk. Mix soda and vinegar in small bowl, then add to batter. Blend well. Pour in three 9-inch or 10-inch pans. Bake for 20 to 25 minutes at 350°. When toothpick comes clean from cake it's done but don't overcook. Let cool completely. Ice with butter frosting or French vanilla! Yum! Yum!
Saute onion and green pepper in melted oleo. Stir in mushrooms, pimento, soup, milk and basil. Heat. Arrange 1/2 of noodles in a greased 13 x 9 x 2-inch dish. Layer 1/2 sauce, cottage cheese, turkey and Cheddar cheese. Repeat layers. Bake at 350° for 45 minutes.
Soak the cucumbers in the water and pickling salt overnight. Drain well; combine with the onion, red and green peppers and celery. Heat the remaining ingredients; boil hard for 3 minutes. Add the rest; simmer for 10 minutes. Put in hot jars to seal. Let set for at least 1 week.
Preheat oven to 425°. Combine sweetened condensed milk and boiling water. Add eggs and vanilla. Pour into pie crust and sprinkle with nutmeg and cinnamon. (I use nutmeg only.) Bake 10 minutes. Reduce heat to 300° and bake an additional 25 minutes or until knife comes out clean.