HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind cranberries and orange rind together. Mix jello with 1 cup hot water; add orange juice and sugar. Combine with the cranberry-orange rind. Let set until firm.
Mix in a saucepan all ingredients. Boil and stir until a drop of the mixture forms a hard ball in cold water. Stir in 2 teaspoons of vanilla. Divide the mixture in half and stir in red food coloring in one half. When the mixture cools enough to handle, pull it until it's satiny and stiff. Pull into long strips, 1/2-inch wide. Twist red and white stripes together. Cut with buttered scissors into 1-inch pieces.
Melt 1 cup chocolate. Beat butter until fluffy. Gradually add 1 cup of sugar. Add egg, milk and vanilla. Add melted morsels.
Mix oleo, cream cheese, milk and garlic. Heat in a pan on low heat until creamy. Mix cream-style and whole kernel corn with cheese mixture. Add green chilies. Pour in a 9 x 13-inch casserole. Bake at 350° about 25 to 30 minutes.
Cook bacon in skillet and set aside. Saute chopped onion in bacon grease. While this is cooking, combine vinegar and sugar; bring to a boil. Mix onions with beans and pour into casserole. Pour vinegar and sugar over top of beans. Bake, covered, for 30 to 45 minutes at 375°. Crumble bacon and sprinkle over top when through.
Dissolve yeast in 1/2 cup lukewarm water. Add the buttermilk and rest of ingredients; mix and cover. Put in refrigerator in a Tupperware bowl with a tight lid. Store until ready to use, then pinch off what you need. Make into biscuits. No need to let rise; they will rise in the oven.
Cook sugar, margarine and syrup for 2 minutes after boiling starts. Remove from heat. Add soda and salt. Stir until it foams. Pour slowly over corn and stir gently until corn is covered. Spread on cookie sheets and bake at 200° for 1 hour. Stir gently twice while in oven. This takes about 3 cookie sheets.
Remove onion skins and trim ends. Cut onions in half from stem to root end. In medium bowl, stir together olive oil, garlic, salt, pepper and mint. With hands, coat onions with the mixture and place in roaster or shallow dish. Bake in preheated 350° oven for 30 minutes. Baste with dish juices and continue roasting for another 15 minutes or until onions are soft when pierced. Remove from oven; drizzle generously with balsamic vinegar. Arrange on platter. Serves 4.
Stir dry ingredients; cut in shortening until mixture is as fine as meal. Add milk, making a soft dough. Knead lightly on floured board. Roll to 1/2 inch thickness and cut. Bake in hot oven (450°) for 12 minutes.
Mix all ingredients; blend well. Pour into 9-inch unbaked pie shell. Bake for 45 minutes at 350° or until crust is brown and custard is firm. (Mine took longer, 60 minutes.)
Slice, boil, drain and mash squash. Saute onion in butter. Add cream and crushed crackers, then squash. Grease casserole; put in mixture. Dot with butter and bread crumbs. Bake for 30 minutes at 400°.
Mix all ingredients together well and place in individual crab shells or in a casserole. Dot with butter and bake 20 to 30 minutes at 325°.
Prepare vegetables; place in large bowl of ice water until cold. Remove and let dry on paper towels. Mix batter ingredients and dip assorted vegetables in batter. Place in deep fryer and fry at 360° until brown. Drain and salt lightly. Serve as vegetable side dish or as an appetizer with Ranch type dressing as a dip.
Brown ground beef and onion in butter. Mix together and simmer 18 minutes. Mix all ingredients together and bake, covered, at 325° for 45 minutes.
Combine first four ingredients in a large soup pan. Bring to a boil. cover and reduce heat. Simmer for 30 minutes. Stir in soup and milk. Yield: 8 servings.
Place 6 slices of buttered bread in buttered dish, then place 1/2 of cheese and meat over bread. Then add 6 slices buttered bread, then rest of cheese and meat. Beat eggs; add milk, onion and seasoning. Pour this over layered bread and meat. Place in refrigerator overnight. Bake at 350° for 1 hour.
Drain and reserve pineapple. Measure 1 cup syrup into large saucepan. Add sugar, vinegar, cloves, allspice and cinnamon. Bring to boiling; reduce heat and simmer 10 minutes. Add pineapple and cook 3 to 5 minutes or until fruit is heated thoroughly. Remove from heat. Serve hot.
Beat egg white and water until frothy with wire beater. Add nuts and mix. Add sugar, salt and cinnamon; mix well. Cover cookie sheet with aluminum foil and butter it. Spread nuts on sheet. Bake for 1 hour at 225°. Stir every 15 minutes.
Cut breasts into serving size portions. Dredge in flour and brown in oil on both sides. Drain any left over oil from pan. Pour pasta sauce over chicken pieces and add 1/2 cup water. Add green pepper strips. Simmer, covered, for 30 minutes. Serve with any type of hot pasta noodles.
Spread crescent rolls on ungreased cookie sheet. Bake until brown 8 to 10 minutes, at 375°.
Combine sugar, salt and milk; add butter. Boil until sugar is dissolved. Add dates and cook, stirring constantly, for soft ball stage. Remove from heat and cool to room temperature. Beat until creamy and thick. Add nuts and mix thoroughly. Knead until smooth. Shape into a roll and chill until firm. Cut into slices to serve.
Place 4-quart saucepan over medium heat. Cook bacon until crisp; crumble and set aside. Use bacon drippings in saucepan; add celery and onion. Cook until tender. Add stuffing mix and toss lightly. Add bacon.
Place large loaf of cream cheese in dish. Pour barbecue sauce over it. Place your favorite crackers and a knife beside the cheese and let people spread the mixture over the crackers.
Cook beef in skillet until browned. Pour off fat. Add soup, salsa, water, tortillas and 1/2 cup of cheese. Heat to a boil. Cover and cook over low heat 5 minutes or until hot. Top with remaining cheese. Serves 4.
Melt butter or margarine in	saucepan. Saute sliced onions over medium heat until golden brown. Lightly salt and pepper onion slices. Add	consomme and water and simmer until heated through. Pour soup into serving bowls. Place a square of toast in each bowl and sprinkle with Parmesan cheese.
Mix all ingredients; pour over chicken. Bake at 300° for 1 1/2 hours. Serve over rice.
In a 2-quart microwave-safe dish, combine potatoes and water. Cover and microwave on High 8 to 9 minutes or until potatoes are tender, stirring twice. Drain; set potatoes aside. In a large microwave-safe bowl, heat butter on High until melted, about 30 seconds. Add onion. Microwave, uncovered for 1 to 2 minutes or until tender, stirring once. Whisk in flour until blended. Gradually stir in milk. Cook uncovered on High for 2 1/2 minutes; stir and cook 3 to 4 minutes longer, stirring every minute or until sauce is thickened and bubbly. Stir in cheese and salt. Pour over potatoes. Add spinach and pimentos; mix well. Microwave, uncovered, on High for 2 to 3 minutes or until heated through, stirring once. Sprinkle with bacon. Yields 8 servings.
Cook potatoes in boiling salted water until just tender. Drain, peel and cut lengthwise into 1/2-inch slices. Arrange in 13 x 8-inch baking dish. Sprinkle with a little salt. In saucepan, combine brown sugar, cornstarch and salt. Blend in orange peel, juice and raisins. Cook over medium heat until thickened and bubbly (stir often). Add butter, sherry and walnuts, stirring until butter is melted. Pour over potatoes. Bake in 325° oven for 30 minutes, or until potatoes are well glazed. Serves 8.
Combine ground beef, onion and salt. Mix lightly. Shape in 1-inch balls. Brown in skillet. Drain. Add frankfurters and combine preserves and barbecue sauce. Simmer 20 minutes, stirring occasionally. Add pineapple and heat thoroughly. Makes 10 dozen appetizers.
Brown meat, onions, celery and green peppers. Mix with soups and add bean sprouts, water chestnuts, 1 tablespoon Worcestershire sauce and soy sauce. Put in casserole. Cook at 350° until bubbly, about 35 to 40 minutes. Put Chinese noodles on top and bake 5 minutes more.
Mix sugar, cocoa, salt and eggs, then flour and milk in saucepan. Stir until it begins to thicken. Pour in baked pie shell and let cool and beat 2 or more egg whites with 2 teaspoons sugar to each egg white until stiff. Spread on top and brown. May add 1 teaspoon vanilla if desired.
Remove stems from mushrooms. Finely chop stems. Cook and stir mushroom stems, green onions and garlic in margarine over medium heat until tender (about 5 minutes). Remove from heat. Stir in remaining ingredients. Fill mushroom caps with stuffing mixture. Place mushrooms, filled side up, in greased baking dish. Bake, uncovered, at 350° for 15 minutes. Yields about 24 appetizers.
Mix and press in 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool completely.
Scrub pickles well; rinse and slice. Slice onions and peppers in thin rounds. Place in crock or enamel container with cucumbers. Mix in salt and ice. Cover with a weighted plate and let stand 3 hours. Drain.
Prepare stuffing as directed on box. Prepare soup. Cook broccoli as directed. In a large casserole dish, add stuffing, broccoli, chicken soup and cheese (1 cup). Stir together and add 1/2 cup cheese to top. Microwave on High for 8 minutes. Let set 5 minutes and serve.
Mix all ingredients together and drop by spoonful into hot fat. Brown on both sides (3-4 minutes total). Drain on paper towel.
Mix flour and spices together. Cream shortening and sugar together. Beat eggs and molasses into mixture. Mix well. Pour batter into greased 9 inch baking pan. Bake in 350° oven for 30 minutes or until brown.
Cook rice. Cook broccoli and drain. In a 2 quart casserole dish, arrange 1/2 broccoli, 1/2 peas, and 1/2 rice. Mix mushroom soup, mayonnaise, salt, pepper, cheese, onion, and eggs to make sauce. Pour 1/2 sauce over dish. Layer remaining broccoli, peas, and rice and pour remaining sauce over dish. Bake at 350° for 30 minutes. Shortly before it finishes cooking, cover with crumbs and brown.
Brown hamburger and sausage. Add the rest of ingredients. Soften Velveeta in microwave first. Keep warm in crock-pot. Serve with tortilla chips.
Ask wife if she'd mind frying you a skillet of potatoes. As soon as potatoes have started frying, pull leftover roast from Sunday dinner out of refrigerator. Ask wife, "How about cutting up some roast and throwing it in?" Wife will gladly comply. Comment that some sliced onion sure sounds good. Wife will add sliced onion and cook until tender. Husband should be setting out plates, silverware, bread and butter during all this conversation. Serve with Ranch Style beans. Ask wife to please bring ketchup. Tell the kids, "Supper's ready," and eat.
Preheat oven to 350°. Mix Crisco, sugars and eggs; beat until creamy. Add peanut butter, vanilla and water. Sift flour, soda, baking powder and salt; add to first mixture. Fold in peanuts. Form into small balls and press with fork dipped in flour. Bake approximately 8 to 10 minutes or until brown.
Mix ingredients. Spread on muffin halves. Freeze for 1/2 hour or so, then cut into 4 or 6 wedges, like pizza. Store in freezer in plastic bags. To serve, take out as many as you want; bake at 375° for 30 minutes or until hot and slightly browned.
Split bread. Hollow out each half with fork, leaving a 1/2-inch shell. Spread mayonnaise over hollows. Sprinkle with parsley. Blend cream cheese, celery, cheese, onion and salt. Spoon into bread halves, packing down well and leaving a small hollow down center. Quarter pickle lengthwise. Roll inside a double thick slice of ham. Place rolls end to end in center of bottom loaf. Close bread. Wrap loaf lightly in transparent wrap. Chill several hours. Makes 16 sandwiches.
Combine first 3 ingredients, cover and let stand for 20 minutes. Add vanilla, eggs, sugar, soda, salt and flour. Mix well (you do not need a beater). Bake at 350° for 30 to 40 minutes. While cake is still warm, cover with remaining ingredients (margarine, cream, sugar, vanilla and coconut) that you have heated and cooked a little while. Put under broiler until coconut is lightly browned.
Combine first 8 ingredients and mix well. Shape into 4 patties and place on grill over medium heat for 4 to 5 minutes on each side. Serve on buns with lettuce and cheese.
Heat oven to 350°. Brown ground beef in skillet; drain. Add 1 quart water. Cut up both onions. Add 1 chopped onion to beef; add spices. Cook for 1 hour. Add can tomatoes; simmer for another hour. Add 1/4 cup water to cornstarch; mix until smooth, then add to beef mixture. Remove 3 cups enchilada mix in medium size bowl. Add other chopped onion. Mix in 8 ounces of cheese. Place pan on fire with boiling water. Dip 1 tortilla shell in water. Remove, place in cake pan, put 2 tablespoons cheese in onion mixture in taco shell and roll. Continue until all shells are done. Pour remaining enchilada mixture over enchiladas. Sprinkle rest of cheese on top. Place in oven until cheese melts and it bubbles. You may put the tortilla shells on plates and place in oven until cheese melts. Ready to eat.
Butter dish. Drain apples and layer in dish. Cream the butter, sugar, flour and cheese. Spread over apples. Bake at 350° for 30 minutes.
In a bowl, beat eggs. Add sugar and oil. Beat well. Add dry ingredients. Spread half of the dough in a greased 9 x 13-inch cake pan. Spread pie filling on top. Spread rest of dough on top. Sprinkle with sugar and cinnamon. Bake in a preheated 350° oven for 35 minutes. Drizzle with a powdered sugar glaze.
Combine ham, celery, dill pickle and mayonnaise or salad dressing. Cover and chill. Remove crusts from bread (if desired). Spread white bread slices with ham mixture; top with rye bread slices. Frost tops with cream cheese. Cut each sandwich diagonally into quarters. Decorate sandwiches with parsley or pimiento. Makes 16 sandwiches.
Peel and cube eggplant and boil with small amount of water until tender; drain and mash. Add eggs, onion, salt, pepper, milk, corn bread crumbs, melted margarine and cheese. Mix well; pour into buttered casserole dish. Sprinkle top with buttered crumbs. Bake at 325° for 25 to 30 minutes.
Mix in order given in very large bowl. Add nuts and raisins. Bake in a 325° oven for 1 1/2 hours. Makes 3 (4 x 8-inch) loaf pans or 5 smaller loaf pans. Test with a toothpick. Cool, then slice.
Cook bacon; drain and crumble bacon. Cook beans; drain. Add mushrooms and onions to skillet. Cook and stir 10 minutes. Add bacon, black pepper and hot green beans. Mix lightly. Spoon into 2-quart baking dish. Pour Cheese Whiz over mixture. Bake 15 minutes.
Mix all together and sprinkle with crushed crackers. Bake at 350° for 45 minutes.
Mix first 3 ingredients. Add remaining ingredients. Mix well. Place on clean husks (damp) by tablespoon. Steam for 20 minutes.
Cook macaroni according to package directions. Drain. Brown beef with garlic, onions and peppers. Drain off excessive fat. Stir in tomatoes with following seasonings: basil, thyme, salt and pepper. Cover and simmer 5 minutes. Stir in macaroni and half of the cheese. Turn into a lightly greased 2 1/2-quart casserole dish. Cover top with remaining cheese. Bake at 350° for 20 minutes. Makes 6 large servings.
Mix together hamburger, onion, salt and pepper; form into meatballs. Cook the meatballs in the mixture of grape jelly and chili sauce at least 1/2 hour.
Mix together and add 1 1/2 cups of cream. Pour into unbaked pie crust. Bake at 325° for 1 hour.
Dissolve gelatin in hot water. Add cranberry jelly and cool. Beat with rotary until jelly is completely blended. Mix pineapple and nuts. Pour into mold and chill until firm.
Combine soup, melted butter and Cheez Whiz; stir together. Add rice, then stir in broccoli. Spray 9 x 9-inch dish with Pam. Pour mixture into dish. Bake at 350° for 35 to 40 minutes. Put fried onions on top and cook 5 minutes more or until onions are golden brown.
Combine rhubarb, sugar and fresh lemon juice in a large pot or Dutch oven. Cover and refrigerate 8 hours or overnight. Juices will form. Over medium heat, stir mixture to dissolve sugar and incorporate juices. Increase heat to high and boil rhubarb mixture until slightly thickened, about 5 minutes. Add raspberries; boil until thick, about 5 or 6 minutes longer. May boil longer to further thicken, if desired. Remove jam from heat; stir in cardamom. Can be stored in the refrigerator, or you can ladle hot jam into clean, hot jars and process in a simmering water bath for 10 minutes.
Boil water and soften the bowtie pasta. Grill the chicken then chop into bite sized pieces. Dust the chicken lightly with basil. Chop the garlic into fine pieces, slice the green pepper into long, narrow slices, and dice the onion. In a pan or skillet, heat olive oil (cover the bottom of the pan) and add the garlic. When garlic begins to simmer, add the spaghetti sauce. Cut the chicken in bite sized pieces. Add to the sauce the rosemary, thyme, basil, oregano, salt, pepper and mushrooms. When the sauce is bubbling, add the green peppers and onions. Let it heat, then add the pasta and chicken. Incorporate all ingredients together. Serve hot.
Mix all well together and bake at 325° for 60 minutes. Freeze one for later if desired.
Mix mayo, sugar and vinegar; set aside. Mix broccoli, onion and bacon. Add mayo mixture to the broccoli and mix well. Add cheese and mix again.
Beat all ingredients but oil together for two minutes. Add oil and beat again for 2 minutes. Bake in preheated 350° oven for 45 minutes, in loaf cake or tube pan.
Drain the juice from the fruit, saving 1/2 cup of juice. Mix cream cheese with this juice. Dice the bananas, then mix all the ingredients together in a large bowl. Place in a large pan or freezer container (square or oblong) about 1-inch high. Freeze 2 hours or more. Cut into squares and serve lightly thawed. (Other fruit can be added.) Serves 16 to 20.
Spread sauerkraut in the bottom of a 12 x 8-inch baking dish. Top with tomatoes. Dot with dressing and butter. Cover with corned beef. Sprinkle with cheese. Bake in a 425° oven for 15 minutes. Remove casserole from oven. Separate each biscuit into three layers. Slightly overlap biscuit layers on casserole to form three rows. Sprinkle with crackers and caraway seed. Bake in 425° oven for 15 to 20 minutes until biscuits topping are golden brown.
Spray jello mold with Pam. Alternate Oreos and ice milk layers. Begin with cookies and end with cookies. Put in freezer and freeze overnight. Take out and turn over on plate. Fill middle with Cool Whip. Pour syrup over cake. Add cherries. You can make this diet by using low-fat cookies and light Cool Whip.
Preheat the oven to 375°. Mix hominy, soup, chiles and sour cream. Pour into casserole and bake for 30 minutes. Top with cheese and bake 10 minutes more. Serves 6.
Beat sugar and shortening together and add eggs, one at a time. Beat well. Add flour and spices; then add soda in hot water. Add grated apples and nuts. Bake in greased and floured 9 x 13-inch pan at 350° for about 45 minutes. Ice while still warm with powdered sugar and water.
Use a 7 x 11-inch or 9 x 13-inch dish or pan. Start with grape on bottom, then blueberry, lime, lemon, orange and red. Dissolve 1 cup boiling water with 1 package jello. Divide this jello mixture in half. To half, add 2 tablespoons cold water; to the other half, add 2 tablespoons sour cream and beat with fork. Pur clear grape jello in dish or pan. Let set in refrigerator or freezer (about 20 minutes), then pour sour cream mixture on top and let set. Repeat with rest of colors in the order given. Allow about 3 hours to make. Do not cover until well set.
Salt and pepper the chops and place in a large skillet or Dutch oven. Cover with rice, green peppers and onions. Season with salt and pepper. Combine boiling water and catsup. Pour over chops and bring to a boil. Reduce heat, cover and simmer 1 hour until chops and rice are tender.
Core head of cabbage. Place in boiling water until leaves are pliable. Remove from water and cool. Place sauerkraut and ham or ribs in 4-quart pan on medium heat on top of stove. In large mixing bowl, combine remaining ingredients until well blended. Take leaves apart from head of cabbage and place enough of meat mixture inside 1 leaf to make a roll (2 to 3 tablespoons). Roll each leaf up, placing on top of sauerkraut. If there is any cabbage left, cut up and put in with the sauerkraut also. Cook 4 to 5 hours.
Brown hamburger and onion (drain fat). Add tomato soup and sauce with 1 can of water. Add garlic, basil, bouillon and bay leaves. Add chopped carrots and corn. Simmer 40 to 45 minutes (until carrots are done).
In saucepan, combine ingredients. Cook until apples start to soften. Pour into pie crust. Top with crust. Bake 40 to 50 minutes at 425°.
In bowl, mix sugar, cocoa, flour and salt. Place oleo in microwave-safe 2-cup glass container. Microwave on High 30 to 45 seconds or until melted. Add corn syrup, milk, eggs and vanilla. Stir well. Add to dry mixture; blend. Add pecans and pour into baked pie shell. Microwave on Medium 12 to 14 minutes, rotating once midway through cooking. Cool before cutting.
Combine all vegetables in large bowl and chill. When ready to serve, beat olive oil and vinegar until smooth. Pour over salad. Add oregano with salt and pepper to taste. Toss salad until all particles are coated. Serve at once.
Mix well and spread on baked ham. Roll and refrigerate. Slice when ready to serve.
Remove root from leeks. Cut white part and green part lengthwise and wash. Slice whites and greens; keep separate. Have 3 cups leeks and/or onions. Saute whites in butter. Stir and cook slowly 5 to 6 minutes until soft but not browned. Add flour to leek mixture. Stir and cook 2 minutes. Remove from heat. Add potatoes, water, salt and green of leeks. Simmer, partly covered, 30 to 40 minutes. Then add some milk.
Mix cake mix, 1 egg and butter into dough. Spread in bottom of 9 x 13-inch cake pan. Combine confectioners sugar, 2 eggs and cream cheese, then pour over cake mix. Bake 45 minutes at 325°.
Cook sausage until done. Crumble and drain. Mix cheese and sausage. Sprinkle in shell. Combine other ingredients and add to egg mixture. Pour into shell. Bake at 375° for 40 to 45 minutes. Cool. Yields 6 to 8 servings.
Toss fruit in sugar and spices, mixed. Place in deep dish pie pan. Dot surface with butter.
Heat oven to 350°. Cook noodles as directed on package; drain. In large skillet, cook onion in butter until tender. Stir in soup, pimentos and chili peppers. In a greased 4-quart casserole, layer half the noodles and half the chicken; season with salt and pepper. Pour half the soup mixture on chicken, then half the cheese. Repeat layers and cover with cheese. Bake, uncovered, about 45 minutes. Makes 8 to 12 servings.
Cover the bottom of a 13 X 9 inch glass dish with ice cream sandwiches. You may have to the last row to make them fit snugly. Spread about 1/4 inch cool whip on top of sandwiches. Crumble the candy over the dish. Place in freezer. Cut into squares pieces and serve as an original homemade dessert. your guests will be in awe of your ability to layer ice cream and chocolate. It is easier to cut up the candy cars if you freeze them first.
Mix the first 5 ingredients according to directions on cake mix. Add berries, coconut and pecans. Pour into greased and floured 9 x 13-inch jelly roll pan. Bake 55 to 60 minutes at 325°.
Stir together flour, sugar, soda, cinnamon, nutmeg, baking powder, salt and cloves in large bowl. Lightly beat eggs. Beat in pumpkin and oil. Add to flour mixture, stirring just to combine. Add raisins and walnuts. Spoon into 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Batter will be stiff. Bake at 350° for 55 to 60 minutes or until done. Cool. Remove from pans. Makes 2 loaves.
Mix oil, eggs, water and pumpkin together, set aside. Grease and flour 1 Bundt pan. Mix together flour, sugar, salt, nutmeg, cinnamon and baking soda. Add dry ingredients to liquid; mix well. Add nuts and raiains. Bake at 375° for 1 hour or more, keep checking.
Cook noodles; drain. Cook beans until tender but firm. Mix desired amount of vegetables into bowl. Add grated cheese and dressing; mix well. Refrigerate until cold.
Cream butter, sugar and salt. Add well-beaten eggs, syrup, nuts and vanilla. Mix well and put in raw pie shell. Bake at 300° for 1 hour (approximately); do not overbake.