HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix strawberries and sugar thoroughly. Set aside 10 minutes. Stir Sure-Jell with water in saucepan. Bring to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir mixtures together until sugar is completely dissolved and no longer grainy. Pour into plastic containers. Cover. Let stand at room temperature 24 hours. Store in freezer. After opening, store in refrigerator. Makes about 4 (8 ounce) containers.
Mix yeast in warm water. Melt oleo and shortening together; set aside. In large bowl, mix shortening mixture and yeast. Mix well. Add egg yolks, evaporated milk, 6 tablespoons sugar and the flour and knead. Place in bowl and let set in refrigerator overnight or until thoroughly chilled.
Cut biscuits into quarters. Mix sugar and cinnamon. Roll biscuits in sugar mixture. Place evenly in a Bundt cake pan. Melt margarine and sugar. Stir over warm stove until brown sugar is dissolved. Pour evenly over biscuits. Bake in oven at 350° for 20 to 30 minutes.
Combine all ingredients in this order: oleo, sour cream, pepper, flour and cheese. Spray miniature muffin tins. Distribute dough in tins. Bake at 400° for 15 minutes. Makes 3 1/2 dozen. Freeze and remove and warm as needed.
Mix all ingredients, except chocolate chips and nuts. Beat well. Pour into greased 9 x 13 x 2-inch pan. Sprinkle chocolate chips and nuts on top. Bake at 350° for 25 minutes. These are chewy and may not look done, but are. Cool and cut into bars.
Cut beet tops off 3-inches from beets. Cook until tender; cool and remove skins. Half or quarter beets if they are large. Heat sugar, cloves and salt. Add beets; let boil 10 minutes. Pack in jars; cover with the hot syrup and seal.
Cook and drain macaroni. While macaroni is cooking, brown hamburger and onion. Add remaining ingredients; mix with drained macaroni. Pour half of this mixture into a baking dish; cover with a layer of finely grated Mozzarella cheese (3 ounces). Add remaining macaroni mixture and 3 more ounces of cheese. Top with slices of pepperoni, thinly sliced. Bake at 375° for 15 minutes. Serves 4.
Toast in a skillet margarine, coconut and nuts. Cream together cream cheese and condensed milk. Fold in Cool Whip. Put in precooked pie shell. Drizzle Kraft caramel topping. Top with toasted topping. Freeze. Serve frozen.
Cream shortening and sugar together. Beat in eggs and vanilla. Sift dry ingredients and add alternately with sour milk. Add mashed bananas and nuts. Pour into 2 loaf pans. Bake at 350° for about 45 minutes to 1 hour until done. Cool 5 minutes and remove from pans.
Brown sausage; drain off fat. Separate crescent dough into 8 triangles. Place on ungreased 12-inch pizza pan with points toward center. Press over bottom and sides to form crust. Sprinkle with potatoes and top with Cheddar cheese. Beat together eggs, milk, salt and pepper. Pour over crust. Sprinkle Parmesan over all. Bake in 375° oven for 25 to 30 minutes. Serves 6 to 8.
Fry meat strips in butter. Add onions and mushrooms. Combine remaining ingredients; add. Simmer 1 hour, stirring occasionally. Serve on noodles.
Chop apples fine. Set aside. Mix oil, sugar and eggs. Cream until creamy. Add flour, apples, pecans and vanilla. Beat well. Cook in greased tube pan at 350° for 1 hour or until done.
Lightly saute onion, garlic and beef in large skillet. Remove excess fat. Add remaining ingredients. Simmer, stirring occasionally, for 45 minutes. Makes 8 servings.
Combine flour, salt, baking powder and baking soda. Set aside. Combine butter, sugar and brown sugar; beat until creamy. Beat in vanilla and eggs. Gradually add flour. Mix well. Stir in chocolate chips, oats and raisins.
Preheat oven to 325°. Lightly grease a 1 1/2-quart oblong baking dish. Spread stuffing mix in baking dish. In a medium bowl, toss the chicken or turkey with the salt and pepper. Spread over stuffing mix. Top with half of the cheese slices. Spoon broccoli evenly over cheese. In a medium bowl, mix eggs, broth, evaporated milk and mustard. Pour over broccoli. Cover and bake for 50 minutes or until broccoli is done and center is almost set. Uncover. Arrange remaining cheese slices over top in a decorative design. Bake 5 minutes longer or until cheese melts. Garnish with cherry tomato roses. (Cut a circle at the bottom of a cherry tomato, without cutting all the way through, and continue cutting around the tomato making a long, thin strip of skin. Roll up from the end and set on attached circular base.) Makes 6 to 8 servings.
Mix sugar, margarine and tartar. Boil for 5 minutes in a large saucepan. Add soda and stir until foaming. Pour over popcorn, mixing quickly. Bake at 200° for 1 hour, stirring occasionally. Spread on waxed paper to cool. Store in airtight container.
Boil sugar, water and syrup to hard crack stage (300°). Remove from heat and add flavoring and coloring. Pour into buttered 9 x 11-inch pan to cool. Break into pieces.
Put first 4 ingredients in pan and cook until light brown or the color of Heath bars. Add chopped nuts. Pour mixture into an 8 x 8-inch pan. Lay chocolate bars on top while warm.
Beat yolks slightly, then add all ingredients except egg whites. Beat whites until stiff, then fold into the rest of the ingredients. Pour into greased 1-quart casserole and bake in 350° oven for 35 minutes. Serves 4 to 6.
Thaw bread; roll out to rectangle. Lay on ingredients to center of dough. Then fold dough and pinch center to form a loaf. Bake at 400° for 15 to 20 minutes. Slice and serve with sauce over it.
Spray a 9 x 13-inch pan. Put single layer of bread. Cover the bread with a layer of banana. Sprinkle half of the sugar over the bananas. Cover with the remaining bread, making 4 sandwiches. In medium bowl whisk egg and egg whites until blended. Whisk in milk and vanilla. Pour this mixture over the bread and let sit for 5 minutes. Turn over the sandwiches. Cover dish with plastic wrap and refrigerate overnight, or at least 1 hour. Preheat oven to 350°. Combine nuts in bowl with remaining tablespoon of sugar. Sprinkle on top. Bake uncovered 30 minutes.
Spread softened cream cheese on platter. Top and spread cocktail sauce on cheese. Sprinkle minced crabmeat on top. Serve with crackers.
Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and almonds are coated well. Cool and break apart. Store at room temperature. Place lettuce (or spinach) and romaine in plastic bag; add celery and onions. Pour Sweet-Sour Dressing into bag; add orange segments. Close bag tightly and shake well until salad greens and orange segments are well coated. Add almonds and shake. Serves 4 to 6.
Beat eggs, butter, sugar and vanilla until light and fluffy. Sift flour, baking powder, soda, salt, cinnamon and cloves. Beat into butter mixture, alternating with buttermilk. Beat just until smooth. Bake 30 to 35 minutes at 350°.
Preheat oven to 350°. Cook noodles in boiling, salted water. Drain noodles. In medium bowl, combine soup and milk until well blended. Set aside. In a buttered 2-quart casserole, combine chicken, mushrooms, celery and green pepper. Stir in cooked noodles. Pour soup mixture over all. Stir to combine. Bake, covered, 20 to 30 minutes. Uncover and bake an additional 15 minutes.
Preheat oven to 400°. Grease muffin pan. Mix flour, baking powder, baking soda and salt. Stir in brown sugar, corn meal, walnuts, oats and coconut. In a separate bowl add melted butter, eggs and buttermilk. Blend together dry and wet mixture. Don't overstir. Fill muffin cups and bake until toothpick comes out clean.
Place condensed milk, flavoring, salt and pie filling (if desired) in freezer pail. Add milk to fill line and stir until mixed with other ingredients. Freeze and pack for 1 t 2 hours if desire firmer texture or may be eaten as soon as frozen. Delicious!
Heat oven to 475°. Mix first 4 ingredients with a fork; will be crumbly. Place a package of refrigerated biscuits in a round cake pan. Spread top of biscuits with soft butter. Spread streusel mixture over the biscuits. Bake for 10 minutes or until golden brown. Makes 10 biscuits.
Cream the shortening, sugar and eggs. Add soda to buttermilk and pour into creamed mixture. Add vanilla, baking powder and flour. Wrap dough in waxed paper and refrigerate (overnight is best). Roll out and cut in desired shapes. Bake at 375° for 5 to 7 minutes (depends on size of cookie).
Preheat oven to 325°. Place pork chops in a shallow 2-quart baking dish. Mix honey, salt, vinegar and mustard. Pour over pork chops. Top with apples and raisins. Sprinkle sugar over all. Bake, uncovered, for 1 hour. Baste twice during cooking.
Combine and heat for 1/2 hour at 350°. Serve with bagel chips or crackers.
Peel potatoes and cut into thin slices 3/4 of the way through the potato. Put potatoes into a baking dish. Sprinkle with salt and drizzle butter, then sprinkle chives and parsley over potatoes. Bake potatoes at 425° for 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes another 10 to 15 minutes until lightly browned.
In saucepan, cook onion and celery in 4 tablespoons margarine until tender but not brown. Add the next 4 ingredients; bring to boiling. Pour over stuffing mix; toss together lightly. Stir in eggs. Shape into balls. Place in a 9 x 13-inch baking dish sprayed with Pam. When ready to bake, pour melted margarine over. Bake at 375° for 25 minutes.
Broil Smok-Y-Links sausage until lightly browned. Cool sightly and cut into 4 bite-size pieces. On party picks, alternate pieces of sausage links with pineapple tidbits, pickle slices, olives, maraschino cherries, cocktail onions or tiny cherry tomatoes.
Mix well. Cook in greased, uncovered, casserole dish for 1 hour or until done in medium preheated oven. Serve hot or cold.
Heat 2 tablespoons oil and add garlic. Cook briefly, stirring, and add the tomatoes. Cook about 1 minute and add the wine, salt, pepper, basil and oregano. Cook over moderate heat for about 10 minutes; set aside. In another skillet heat remaining 3 tablespoons of oil and add the shrimp. Cook briefly, just until shrimp turns pink. Preheat oven to 400°. Spoon the shrimp and any pan juices into a small baking dish. Sprinkle shrimp with the Feta cheese, then top with the tomato mixture. Bake for approximately 10 to 15 minutes (until piping hot) and serve over pasta.
Remove outer leaves from cabbage and cook in salt water for 5 minutes or until leaves are flexible. Drain and cool. Add minced onion to fat and brown slightly. Add beef and brown. Add cooked rice and spices. Drop tablespoon of meat mixture into stem end of each cabbage leaf. Start rolling from stem end and fasten with toothpicks. Place bundles in baking pan and pour undiluted tomato soup over them. Bake at 350° for 45 minutes. Add sour cream about 5 minutes before serving. Serves 6.
Preheat oven 400°. Spray 9 inch round cake pan with vegetable spray. Mix all ingredients and pour in pan. Bake 400° for 30 minutes or till golden brown. Serves 8.
Combine first	4 ingredients	and cook 4 to 5 minutes after it starts to boil.	Remove from heat; stir in 1 teaspoon vanilla, 2 cups oats and 1/2 cup peanut butter. Drop on waxed paper.
Slice loaf. In openings, stuff with chopped fresh mushrooms, then stuff with cubed Swiss cheese. In a small saucepan, melt together butter, garlic and seasoned salt. Place loaf of bread on foil on a cookie sheet (enough foil to wrap entire loaf in). Pour butter mixture over entire loaf; wrap in foil tightly and bake at 350° for 30 to 40 minutes. Serve hot.
Combine cottage cheese, egg and oil; then add pancake mix. Stir by hand, leaving a rather lumpy batter. Bake at 350°. Yields about ten 4-inch cakes.
Chop up 1/2 head of cabbage very fine. In a skillet or stew pan place either 2 tablespoons bacon grease or margarine and heat. Add chopped cabbage and salt to taste. Cover and simmer until tender. If store bought cabbage is used, add 1/4 cup water. If cabbage is homegrown, water will not be needed.
Combine ingredients, stirring until melted. Continue to cook until just beginning to boil. Cool. Store in jar in refrigerator. Keeps well. Great for family snacks.
Place bread cubes in a 13 x 9 inch baking dish coated with cooking spray. Beat eggs and egg whites with a wire whisk until blended. Add milk, maple syrup, cinnamon and vanilla and whisk until smooth. Pour mixture over top of bread and press down gently, making sure bread is completely coated; cover and refrigerate one hour or as long as overnight.
Spread bacon pieces and onion evenly on bottom of crust. Beat milk and eggs together; add cheese. Pour into crust. Bake in preheated 350° oven for 45 minutes. Serves 6.
Cream shortening and sugar together. Beat eggs until light and add to creamed mixture. Press bananas through a sieve and add lemon juice. Blend with creamed mixture. Sift flour, baking powder and salt together; mix quickly into banana mixture. Add nuts. Bake in a greased loaf pan in a moderate oven (375°) about 1 1/4 hours.
Boil potatoes in water that has been seasoned with salt until tender. Drain and return to pot. Let stand 2 minutes and then spread then out on a cookie sheet to cool quickly. In a mixing bowl, grate onion. Add mustard, mayonnaise, paprika and cayenne pepper sauce to the bowl. Stir and combine well. Add in the potatoes and toss to coat. Top with scallions. Serve.
Brown meat in fat with onion until grey. Add cabbage. Stir and fry lightly. Sprinkle with dry ingredients. Stir to coat. Pour milk over all. Cover and simmer 20 to 30 minutes.
Mix together and bake in a 9-inch round or square glass pan (lightly buttered) at 350° for 35 minutes. Sprinkle with 1 cup grated Cheddar, Longhorn, Muenster or Jack cheese (or combination of cheeses). Bake 10 minutes longer.
Combine all of the ingredients in a blender set on high speed for exactly 1 minute. Makes 2 drinks.
Cream butter and sugar. Add eggs and beat. Sift flour, baking powder and salt and add to butter mixture. Add nuts and seasonings. Bake in large cookie sheet until brown. Slice into finger shapes. Turn on side and return to oven to toast. You may also use broiler to toast. Good with coffee or hot chocolate.
In a small heavy saucepan, bring an inch of unsalted water to a boil. Add the peas and carrot, cook for 5 minutes. Drain, rinse under cold running water to stop the cooking and drain again. Place in a medium-size bowl. Add the celery and cheese and toss well to mix.
Blend all ingredients except chicken in a saucepan. Pour over chicken pieces in a shallow baking dish. Bake uncovered at 350° for 1 to 1 1/2 hours until nicely browned. Peppery hot and truly Old South!
Heat 1/4 cup oil into pan you cook bread in. Pour mix into hot oil. Bake on 450° oven for 20 to 35 minutes or until brown.
If using fresh tomatoes, cook with onions, mushrooms and garlic in 3 qt. saucepan until nearly tender. Add broth and beans with the chopped meat. Add seasonings and bring to a boil. Simmer for 45 minutes to 1 hour covered. Makes 8 to 10 nice servings.
Saute onion in butter. Combine all ingredients except mushrooms in blender. Mix thoroughly. Pour into lightly greased pan. Sprinkle on mushrooms. Bake 35 minutes at 375°.
Boil the chicken. Take off bones. Can use leftovers. Mix soup and sour cream in bottom of Pyrex pan (9 x 15-inch). Put in chicken. Prepare Pepperidge Farm mix according to directions. Spread seasoning on top of mixture. Cover with foil. Bake at 350° for 15 minutes. Uncover for 10 minutes, then turn up to 400° for 5 minutes.
Mix all ingredients except coconut. Cook in double boiler until thick. Add coconut; pour into cooked pie crust.
Combine all ingredients except bacon; mix well. Pour into lightly greased 9-inch pie pan or quiche pan. Bake at 350° for 25 to 30 minutes or until mixture is set and golden brown. Remove from oven; sprinkle with bacon and continue baking 5 more minutes. Serve with additional picante sauce. Makes 4 to 6 servings.
Cook onion in butter until tender. In 1 1/2-quart casserole, mix onion, chicken broth, chunk chicken, shredded process cheese and raw rice. Cover; bake at 375° for 1 hour. Makes 4 servings. May be cooked and then later, cover and warm in microwave.
Put first 5 ingredients in greased casserole. Mix last 4 ingredients and pour over vegetables. Bake at 300° for 5 hours.
Combine first three ingredients in a large heavy saucepan. Combine 2 cups milk and eggs; stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and coats a metal spoon (about 10 minutes). Stir in remaining 2 cups milk; cool chocolate mixture completely. Combine chocolate mixture, whipping cream, almonds and almond extract in freezer container of a 1-gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Spoon into a 13 x 9 x 2-inch pan; cover and freeze. Garnish, if desired. Yields about 2 quarts.
Put lemon juice on scrod. (Good to even let soak in juice an hour or more.) Preheat oven to 450°. Dip scrod in melted butter and then dip in cracker crumbs. Place fish on a greased baking dish so fish pieces do not touch together. Pepper to taste and salt if needed. Sprinkle water between pieces of fish. Bake 10 minutes for each 1 inch of thickness, then broil fish until light, golden brown (about 2 minutes). Serve with lemon wedges. Yield: 4 servings. Serve immediately.
Brown pork chops which have been seasoned with salt and pepper. Put rice evenly into large casserole. Sprinkle parsley flakes and oregano on top of rice. Place pork chops on top of rice, then onion and pepper on top of chops. Mix bouillon cubes and boiling water. Pour over casserole. Cover with foil and bake at 350° for 1 hour or until rice is done. Serves 6.
Cook first 4 ingredients and strain. Add next 4 ingredients. Cook and strain. Then add last 2 ingredients. Bottle and seal while hot.
Cream shortening and sugar. Add egg and beat well. Add flour alternately with milk and vanilla, mixing thoroughly after each addition. Roll out dough on a lightly floured surface to 1/8-inch thickness. Cut with a floured cookie cutter. Sprinkle with sugar, if desired. Bake on lightly greased baking sheet at 350° for about 15 minutes. Makes 3 to 4 dozen.
Prepare grill for high heat. Season meat with the garlic powder, pepper and salt. Brush the grate with oil and place tenderloin on the grill over a drip pan. Cook on indirect heat for 30 minutes. Brush on barbecue sauce, coating the entire piece of meat. Cook an additional 15 minutes or until done- internal temperature of 160 degrees. Slice pork and serve with additional sauce for dipping.
Preheat oven to 350°. Grease 13 x 9-inch pan in large bowl. Mix cake mix, 1 egg and 1/3 cup oil until crumbly. Press into bottom of prepared pan. Bake 30 minutes. In large bowl, beat remaining eggs with corn syrup, sugar and butter until blended. Stir in pecans. Pour on top of mixture in pan. Bake 45 minutes or until filling has set. Cool completely. Cut into 2-inch squares.
Beat together the egg whites, salt and sugar until foamy. Add Karo and beat until it holds stiff peaks. Add vanilla and beat just until mixed in. Very good and not extremely sweet!
Mix together first 7 ingredients and put in greased 3-quart casserole. Bake 15 minutes at 350 degrees. Combine brown sugar, pecans, flour and coconut. Sprinkle over casserole then drizzle with margarine. Bake another 15 minutes.
In a large bowl, combine eggs, corn syrup, sugar, margarine and vanilla until well blended. Stir in pecans. Pour into pie crust. Bake in a 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean.
Cream together margarine, peanut butter and sugars until thoroughly blended. Add egg and vanilla; beat well. Sift together flour, soda and salt. Blend into creamed mixture. Shape scant teaspoonfuls of dough into balls; roll each in sugar and place on a greased cookie sheet. Bake in oven at 350° for 8 to 10 minutes. Remove from oven. Top each cookie with chocolate kiss, pressing down until cookie cracks around edge. Bake 3 to 5 minutes more. Makes about 6 dozen.
Steam French-cut green beans. Pour melted butter over beans. Toss with cheese and walnuts. Salt and pepper to taste.
Cut shortening into dry ingredients; add milk.	Knead 6 to 7 times. Roll on lightly floured cloth, 1/2 to 3/4-inch thick for high and fluffy biscuits and 1/4-inch thick for thin and crusty. Bake at 450° for 12 to 15 minutes.
In 2-quart bowl, mix all ingredients together. Let sit 3 or 4 hours. Then microwave on High for 10 minutes or until hot. Let sit 5 minutes before you serve.
Arrange 1/2 of the potato slices on bottom of a 9 x 13-inch oiled pan. Season with salt and pepper. Sprinkle 1/2 the corn, 1/2 the chilies and dot with butter. Repeat layer and cover with buttermilk. Bake at 375° for 1 hour. Remove from oven and sprinkle with chives and cheese, return to oven until cheese melts.
Combine all ingredients; mix well. Shape into loaf in baking pan. Bake in 350° oven for 1 hour.
Mix the first 5 ingredients together. Add enough water to consistency of pie dough. Slice potatoes and put in pan of cold water. In a 10 to 12-quart saucepan, bring selected broth to boil, then turn heat so broth is easily rolling. Roll out a serving spoonful of dough. Using a sharp knife, cut dough into 2-inch squares. Layer dough and potatoes in boiling broth, stirring only occasionally. Serves 2 to 4 people.
Put pineapple in casserole dish. Mix flour, sugar and cheese. Pour over pineapple. Mix margarine with crackers. Put on top of mixture. Bake at 300° until bubbly.
Heat coconut, pecans, brown sugar and butter in saucepan. Spread in pie shell. Bake 5 minutes at 450°. Cool.
Set oven to 350°. Grease and flour two 9-inch pans. Heat milk and butter together (just until butter melts). Do not boil; set aside. Beat eggs until lemony; gradually add sugar. Beat for 5 minutes. Fold in flour-baking powder mixture. Stir in milk and vanilla. Mix on low speed just until evenly distributed. Pour into pans; bake 30 minutes.
Preheat oven to 350°. Grease one loaf pan. In a large bowl, combine all ingredients; with mixer at medium speed, beat until well blended. Bake 55 to 60 minutes until pick comes out clean.
In an 8-inch square or 9-inch round pan, melt butter. Add sugar and corn syrup and heat until the sugar dissolves. Sprinkle with pecans (walnuts) and raisins.
Season a chicken hen with salt, pepper and red pepper if desired. Place in a large cooking pot and fill with water. Boil for 3 to 4 hours or until chicken is tender, adding more water as needed to keep the pot full. Cool. Remove chicken. Remove skin and discard. Take meat off the bone and tear into small pieces. Cook sausage. Cut into small pieces. Add cream of chicken soup to chicken stock. Bring to a boil; cool. Measure stock and bring back to the boil. Add 3/4 cup of rice to each cup of stock. Stir. Add as much chicken and sausage as desired. Stir. Cover and cook at medium heat for 20 to 30 minutes or until rice is tender. Cover top of rice with black pepper.
Put strawberries that have been soaking in sugar in a blender with pudding and evaporated milk. After mixed, pour into your ice cream freezer and add whole milk to the mark on the freezer. Stir together and taste to be sure that it is sweet enough. Ready to make.
Mix all ingredients together. Pour into greased baking dish. Bake for approximately 1 hour.
Mix sugar and cornstarch together. Add water, butter and lemon juice. Beat egg yolks. Add to mixture. Mix well. Cook in heavy saucepan over medium heat. Pour into cooked pie shell. Save egg whites for meringue.
Mix butter, flour and 1/2 cup sugar in a mixing bowl. Place apples in deep dish and sprinkle with 1/2 cup sugar and cinnamon. Add flour mixture on top. Bake at 350° for 40 to 45 minutes.
Beat oil and sugar to blend. Add egg yolks. Stir in hot water. Sift dry ingredients and add to mixture. Add potatoes, nuts and vanilla, blending well to make thick batter.
Saute onions in salad oil until soft and clear. Pour drained peas (save liquid) into pan with onion. Mash peas with a fork. Pour liquid from peas in pot. Add remaining ingredients, except macaroni. Cook over low heat for about 20 minutes. Add macaroni; continue to cook until macaroni is done (but not too soft). Serves 4.