HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine blueberries, apple juice and lemon juice in an 8-quart stainless steel or enamel saucepan. Place over high heat; stir until mixture comes to a boil. Add honey, cinnamon and cloves. Continue stirring. When mixture comes to a full boil again, begin timing for approximately 20 to 30 minutes. Jam is ready when it is thick, jam like and sticks slightly to the bottom of the pan. Pour into hot, scalded half-pint jars, leaving 1/4-inch headspace. Seal. Process in a simmering water bath for 10 minutes. Makes 4 half pints.
Dates and nuts can be ground together in food processor. In medium bowl, combine dates, nuts and vanilla flavoring, mix well. Shape 1/2 teaspoons of mixture into balls. Beat egg whites until soft peaks form. Gradually add sugar until stiff peaks form. Stir in flavor and food color. Drop balls one at a time into meringue. Coat well to form 1-inch balls. Remove with spoon and drop onto greased cookie sheet. Bake at 250° for 30 minutes. Immediately remove from pan and cool completely. Makes about 4 dozen.
Fix cake mix as instructed for a 9 x 13-inch pan. Bake as directed. While cake is still hot, punch holes all over the cake with a rounded pencil shape object. Pour Eagle Brand milk over the cake. Then pour caramel over the cake. Pound Heath bars into small pieces. Put 3/4 over cake. Let cake cool in refrigerator. Then put your Cool Whip on top. Sprinkle with remaining Heath Bar pieces. Keep refrigerated. It's wonderful!
Mix all ingredients together. Add additional pineapple juice if mixture appears dry. Pour into an 8 x 8-inch pan that has been sprayed with nonstick cooking spray. Bake at 325° for 25 to 30 minutes.
Pare and core pears; cut into 1-inch cubes. To make 3 quarts, place in 5-quart kettle with vinegar and 1/4 cup water. Cook, covered, until soft, about 30 minutes. Mash with potato masher or put through food mill. Measure pulp. There should be about 7 cups. Return to kettle.
Boil carrots for 7 minutes; drain. Add all remaining ingredients; mix well. Heat and serve.
In medium mixing bowl, put water, sugars and spices and mix. Microwave 4 to 6 minutes or until mixture boils and sugars dissolve. Stir once. Stir in remaining ingredients. Microwave 9 to 14 minutes or until fruit is tender. Stir 1 or 2 times. Cover and refrigerate 3 days before serving. Keep no longer than 3 weeks.
Open milk; put in dish. Freeze 1 1/2 to 2 hours. Mix sugar and pineapple together in pan. Bring to boil. Let boil for 2 minutes. Remove from heat and dissolve cream cheese in Jell-O mixture. Let cool. Whip canned milk with mixer and add Jell-O mixture.
Cut any fat away from the meat. Mix together flour, salt and pepper; pound into both sides of meat. Melt a small amount of Crisco in a skillet. Brown steak thoroughly on all sides. Add remaining ingredients. Cover tightly and simmer until meat is tender, about 1 1/2 hours. Makes 4 to 6 servings.
Slice bread in half the long way. Brown ground beef, onion, salt and pepper. Stir in Parmesan cheese, oregano and tomato paste. Spread half of coated meat on half of bread loaf. Layer tomato slices and cheese slices alternately on top of meat. Broil 1 to 2 minutes, until cheese melts. Do the same with the remaining mixture and other half of bread loaf.
Cut 1 loaf of bread dough in pieces the size of a walnut. Set aside. Melt margarine. Mix 1 1/2 cups brown sugar, vanilla pudding, cinnamon and milk. Pour half of this melted mixture in greased 13 x 9-inch pan. Sprinkle with nuts. Place pieces of bread dough in pan. Cut second loaf like the first and set aside. Pour remainder of melted mixture over pieces of dough in pan. Put cut pieces of second loaf on top of first. Allow to rise until dough reaches top of pan. Bake at 350° for 25 minutes. Turn upside down on a cookie sheet.
Combine rice, 1 cup Durkee fried onions and the Italian seasoning in a 9 x 13-inch baking dish. Pour bouillon over rice mixture. Arrange chicken on top and pour salad dressing over chicken. Bake, covered, at 400° for 30 minutes. Place vegetables around chicken covering rice. Bake, uncovered, 20 to 25 minutes or until cooked. Top chicken with remaining onions. Bake, uncovered, 1 minute or until onions are golden. Makes 4 servings.
Cream butter and sugar. Add vanilla, nuts and flour; mix well. Shape into small cookies (round ball shape). Bake at 350° for 10 minutes. Roll in confectioners sugar.
Cook bacon until crisp and crumble. Combine spinach, cheese, bread crumbs and bacon in 1 1/2 quart saucepan. Cook over low heat, stirring occasionally until cheese melts. Unroll dough, separate into 16 triangles. Cut each in half lengthwise, forming 32 triangles. Spread each triangle with approximately 1 teaspoon of mixture. Roll up starting at wide end. Place on greased cookie sheets. Bake at 375° for 11 to 13 minutes or until golden brown. Makes 32.
Peel peaches into a solution of 1 gallon of water with 1 tablespoon salt and 2 tablespoons of vinegar. This will prevent discoloring of peaches.
Combine flour, salt and cream of tartar in a saucepan. Add water and oil. Stir vigorously to blend. Cook over medium heat, stirring constantly, until the dough leaves the sides of the pan and is smooth. Add a few drops of food coloring.
Chop onion; brown in butter. Add other ingredients. Cover and cook in oven at 325° for 1 hour.
Mix soup and sauce and hot sauce in large bowl. Brown and drain meat. Grease deep casserole dish. Dip quartered tortillas in sauce. Layer in casserole dish as follows: tortillas, meat, onion, cheese and olives until everything is gone. Bake at 350° for 45 minutes.
To a large pot, add water, salt, pepper and chicken; cook until chicken is tender. Remove chicken, debone and chop. Reserve 1 1/2 quarts of broth (add water, if necessary). In a skillet, saute the peppers and onion in butter; add the Ro-Tel tomatoes, soup and cheese and stir until blended.
Combine first 5 ingredients, place in 9 x 13-inch dish and top with cracker crumbs. Bake in 350° oven for 30 to 45 minutes.
Place corned beef brisket in Dutch oven; barely cover with hot water. Add onion, garlic and bay leaves. Cover; simmer 3 to 4 hours or until tender. Remove meat from liquid; keep warm. Add potatoes and carrots. Cover and bring to boiling. Cook 5 minutes. Add cabbage wedges and cook 25 minutes longer.
Beat egg yolks, milk, flour, sugar, vinegar and salt. Cook until thick. While slightly warm, add marshmallows. Let stand until cold. Add whipped cream, nuts and pineapple. let set overnight.
Cook, cool and grate potatoes. Combine potatoes with sour cream, cheese, milk, salt and pepper. Place in a greased 9 x 12-inch baking pan. Top with herb seasoned stuffing. Bake at 350° for 35 to 40 minutes.
Put fruit in 9 x 13-inch pan. Sprinkle with jello; add one cup sugar and water. Sprinkle dry cake mix over all. Drizzle butter over top of cake mix. Bake at 350° until brown. When cool, refrigerate.
Cream margarine, oil and sugar. Add eggs, vanilla and sour milk. Beat with mixer. Mix together all dry ingredients; add to creamed mixture. Beat well. Stir in zucchini. Add nuts if desired. Spoon into greased 9 x 12 x 2-inch pan. Sprinkle top with chips. Needs no icing.
Layer beef, rice and soup mix in that order. Mix together mushroom soup and water and pour over layers. Cover with foil and bake 1 1/4 hours at 375°.
Mix sugar and cinnamon in bag. Cut biscuits in 4 to 6 pieces each, shake in bag. Put pieces in a greased tube pan. Sprinkle leftover sugar on top. Pour butter on top. Bake at 350° for 40 to 45 minutes.
Mix Veg-All, soup and chicken together. Pour into small casserole dish. Cover with rolls. Bake at 350° for 30 to 40 minutes until brown and bubbles.
Preheat oven to 350°. Line 20 muffin cups with paper liners. Toss the walnuts and butter together on a baking sheet and toast in the oven for 10 to 15 minutes, stirring occasionally. Set aside. Keep the oven on. Beat the eggs, cream, 1 cup of maple syrup and maple extract together in a mixing bowl. Combine the flour, oats, cinnamon, baking powder and baking soda. Stir into egg mixture just until combined. Stir in the dates and 1 cup of the toasted walnuts. Fill each muffin cup 3/4 full with the batter. Sprinkle the tops with the remaining walnuts and drizzle with the remaining syrup. Bake for 20 minutes. Poke a toothpick into the center of a muffin. If it comes out dry, the muffins are done.
Beat eggs, add oil and beat well. Add dry ingredients with buttermilk. Pour into well-greased Bundt pan, sprinkle the chocolate chips on top and fold into top batter. Bake at 350° for 1 hour and 15 minutes.
Set cream cheese out ahead of time to soften. Mix together mayonnaise and cream cheese. Add garlic powder and Worcestershire sauce. Mix well. Drain shrimp and mix well into mayonnaise mixture.
Put chips in bottom. Add milk and butter. Heat in microwave until soft. Stir by hand. Add nuts. Put into buttered pan. Will harden in refrigerator. Keep refrigerated.
Cook noodles, but do not mix the seasoning packet with the noodles. Butter a cookie sheet to put cooled and drained noodles on to cool. Mix 1 package chicken seasoning mix with the mayonnaise. Mix onions and celery into mayonnaise mixture. Put noodles in a bowl and add mayonnaise mixture. Mix well. Add eggs and chicken; mix well. Refrigerate.
Prepare cake according to box. Bake in 2 round cake pans. While cake cools, prepare frosting.
Shuck and clean silks from corn. Wash and drain. Use sharp knife to cut and scrape corn from cobs into a wide open pan or bowl. Add 1 tablespoon of flour and about 1/2 to 1 cup of water. Blend well. Slowly cook salt pork in cast-iron skillet to extract the grease. Once grease is extracted, you can drain salt pork on a paper towel and nibble on it as you cook. Remove grease from heat and slowly stir corn mixture into grease. Return skillet to heat and cook over medium heat. Add the stick of margarine, salt and sugar to taste and let simmer, stirring slowly, until corn is thick and the grease rises to the top (approximately 30 minutes).
Pack clean jars with whole or sliced cucumbers with 2 good sized bunches of fresh dill per jar. Bring vinegar, water and salt to a rolling boil and pour into jars with cucumbers in. Seal with clean new lids.
Mix cake mix as instructed on box. Mix nuts in mixture. Pour cherries in 18-inch pan. Pour cake mixture over cherries. Bake at 350°. Serve with Cool Whip.
Mix first 5 ingredients well. Melt margarine in 9 x 12-inch pan. Spoon batter over margarine; don't mix. Mix 1 cup sugar and 2 tablespoons cocoa. Sprinkle over batter. Pour boiling water over top of pan. Bake at 350° for 30 minutes. Good over vanilla ice cream.
Brown beef; drain. Add chopped onions, tomato sauce and ketchup. Simmer for an hour or longer, but not over 2 hours. Beat eggs and add to cottage cheese. Mix well. Cook noodles and drain.
Cook celery and onions in butter for 4 minutes. Steam clams in large pot of water until clams open. Remove meat from shells (any clams that do not open, discard). Grind clams in meat grinder. Reserve clam shells. Reserve water clams are cooked in. Remove celery and onion from stove. Add clams, salt, pepper, thyme, parsley and sufficient bread crumbs to fill shells. Add clam juice to make thick paste. Fill shells and place strip of bacon on each. Bake at 400° for 20 minutes.
Mix sugar and oil. Add eggs and beat well. Combine flour, salt and baking soda. Add to oil mixture and stir in vanilla, apples, coconut and nuts. Spoon into oiled pound cake pan or oblong pan. Bake at 325° for 80 to 90 minutes.
Mix baking soda, molasses and boiling water. Pour into two 8-inch pie pans. Line with pastry. Spread crumbs on top of pies. Bake at 350° for 35 minutes or until crumbs are brown.
Put 3 1/2 c. milk and add sugar (1/2 c. plus 2 Tbsp.) in 2 quart kettle. Add salt, bring to boil, boil 1 minute.
Mix all ingredients and refrigerate until cool. Mold into balls and roll in chopped nuts. Mix with hands.
In a bowl mix all ingredients and refrigerate at least 1 hour. Stir occasionally to blend, then put fish in steamer for 20 minutes.
Cook first 5 ingredients, bringing to a boil, then add butter. Sift flour, baking powder and salt. Cut in shortening. Add milk all at once and stir until moistened. Roll 1/4-inch thick on lightly floured surface; cut into 6-inch squares.
Combine oatmeal and boiling water and let stand 20 minutes - no longer. Cream butter or margarine with both sugars. Mix with oatmeal mixture. Add eggs, one at a time. Beat well after each addition. Stir the soda, salt, cinnamon and flour together. Add to oatmeal mixture. Add vanilla. Bake at 350° for 40 minutes in 9 x 13 greased and floured pan.
Sprinkle this on chicken or any fowl before barbecuing. Makes about 16 ounces.
Brown ground beef, onion and garlic. Drain fat. Add remaining ingredients. Boil, then simmer for 10 minutes, stirring occasionally.
Stir well. Bake at 350° for about 1 1/2 hours or until done.
Preheat oven to 350°. Grease well and flour a 13 x 9 x 2-inch baking pan. Sift flour, sugar, baking powder, baking soda, salt and spices into large mixing bowl. Add shortening and applesauce; beat 1 minute at low speed, just to combine. At medium speed, beat 2 minutes. Add eggs; beat 2 minutes. Combine raisins and walnuts; fold into batter.
Fry and drain sausage. Saute onions and celery in butter 10 minutes. Mix all ingredients, except tomato paste. Spread tomato paste across top. Bake for 1 1/2 to 2 hours at 350°.
Brown ground beef; drain off excess grease. Add onions, green pepper and tomatoes; simmer 3 to 4 minutes. Add remaining ingredients; put in large casserole dish, cover and bake 45 minutes to an hour at 350°.
Boil until syrup makes soft balls in cold water. Pour over egg whites, beating constantly. Spread on cake and sprinkle with moist coconut.
Mix all ingredients in 2-quart, greased, shallow baking dish. Coat chicken and pout on top of rice mixture. Bake at 400° for 50 minutes	or more. If rice gets too dry, mix a little water and orange juice and add during cooking.	Serve hot.
Sift together the flour, salt and baking soda. Cream the shortening, brown sugar and egg. Using half of the dry ingredients, add cherry juice and milk and add remaining dry ingredients and creamed mixture. Blend in melted chocolate, nuts and cherries. Drop on ungreased cookie sheet. Bake at 350° for 12 minutes. Cut 18 marshmallows in half and place on hot cookies. Cool and frost. Top with nut or cherry half.
Mix sugar, cornstarch and salt. Drain pineapple thoroughly and to the syrup add sugar and cornstarch mixture. Cook over low heat until thickened and clear, about 5 to 8 minutes. Add butter and drained pineapple and stir until blended. Cool. Spoon into the 6 baked tart shells. Top with whipped cream and garnish with cherries.
Cook beef, onions and pepper together until done. Drain. Add tomato sauce, chili, pepper to taste and salt and simmer 5 minutes. Ready to serve.
Brown hamburger with onion. Combine cottage cheese, spaghetti sauce and hamburger mixture in large bowl.
Preheat oven to 350°. Saute onion and 1/2 cup butter, then cool. Beat eggs and add remaining ingredients to eggs. (Make sure the sauteed onion has cooled.)
Mix the first 5 ingredients; pour into greased casserole dish. Cover with cornflakes; drizzle with melted butter. Bake at 350° for 45 to 55 minutes.
Make corn bread mix as usual and pour over mixture. Mix and bake until brown. Bake at 425° for 35 minutes.
Make chicken broth. I like using Spice Island chicken stock base. Remove meat of potatoes and put in blender with salt, pepper, butter, sugar and chives. Add a little broth and beat until liquid. Add to rest of broth and cook gently for 5 minutes. Before serving, add 1 cup of cream and reheat. Adjust salt to taste. Makes 1 1/2 quarts.
In 10-inch skillet cook bacon and onions over med. high heat, stirring occasionally, until browned (8 to 10 min). Add pork chops, arranging bacon and onions on top of pork chops. Cover; continue cooking for 10 minutes or until browned. Turn pork chops. Reduce heat to med. Cover; cook until pork chops are tender (10 to 15 minutes). Place pork chops on platter; keep warm while preparing gravy. In same skillet with drippings, brown particles, bacon and onions add remaining ingredients except half and half., mushrooms and rice. Cook over med heat, stirring occasionally, until smooth and bubbly (1 min.) Stir in half and half and mushrooms. Continue cooking, stirring occasionally, until mixture is thickened (8 to 10 minutes). Serve gravy over rice or noodles and pork chops.
Mix hamburger meat, onion, salt and pepper, celery powder and garlic powder and shape into small balls. Roll in flour. Brown in skillet with small amount of oil. Cover with water; add coffee, Kitchen Bouquet and dried onion flakes. Salt and pepper to own taste. Simmer on low burner until gravy thickens or may cook on low in oven.
Saute pecans in butter until lightly browned, 3 to 5 minutes. Set aside to cool. Combine brown sugar, eggs and half and half in a saucepan. Stir until it simmers. Simmer 2 minutes and set aside. Stir in whipping cream, vanilla and pecans. Pour into ice cream canister. Freeze in ice cream maker. Makes about 1 quart. (Good!)
Mix shortening, sugar, eggs and bananas. Stir in remaining ingredients. Cover; chill about 1 hour. Heat oven to 375°. Drop dough by rounded spoonfuls, about 2 inches apart, onto lightly greased baking sheet. Bake for 8 to 10 minutes. Cool. Frost with Lemon Butter Icing.
Mix together all ingredients except chicken and butter. Dip chicken in butter. Roll chicken in bread crumb and cheese mixture. Bake at 350° for 1 hour.
In skillet over medium heat, brown chicken. Spoon off fat. Stir in soup and onions. Reduce heat to low. Cover and simmer 40 minutes or until chicken is fork-tender. Remove chicken to platter. Keep warm. Stir in vegetables and sour cream into sauce over low heat. Heat, stirring constantly. Spoon some of sauce over chicken. Serve over noodles.
Boil potatoes until tender. Mash with butter and 1/4 cup cream. Season with salt and pepper. Whip the remaining 1/4 cup cream until stiff. Spread mashed potatoes in a greased 1 1/2-quart baking dish. Spread whipped cream over the mashed potatoes; sprinkle with grated Parmesan cheese. Bake at 475° until the cheese melts and the top is golden brown, about 20 minutes.
Bring water, potatoes, onions, ham, salt and pepper to a boil in a large saucepan over medium-high heat. Reduce heat, cover and simmer 8 to 10 minutes, stirring once or twice until the potatoes are tender. Stir in remaining ingredients. Simmer, uncovered, 3 to 5 minutes for flavor to develop.
Boil chicken; cut into chunks or strips. Mix with soups, sour cream and 2 cups of cheese. Fill tortillas with mixture. Leave enough to spread over the top of rolled tortillas. Place in casserole dish. Spread leftover mixture over the top. Top with 1 cup of cheese. Cover with foil. Bake at 350° for 30 minutes, or until hot.
Pour milk into a large bowl. Add pudding mix. Beat until well blended. Let stand 5 minutes. Stir in Cool Whip and half of crushed cookies. Place 1 tablespoon of crushed cookies into 8 to 10 paper or plastic cups. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate.
Slice loaf lengthwise. Mix all other ingredients and spread on bread. Heat in a 425° oven until lightly browned.
Mix together. Microwave 4 minutes or until hot. Top with sliced almonds.
Mix. Pour over berries in crust. Stir around. Bake at 350° for 45 to 50 minutes.
Boil chicken breasts; remove bones and place in casserole dish. Pour chicken soup over chicken breasts. Mix remaining ingredients in large bowl and pour over chicken. Pour chicken broth over and cook 1 hour at 350°.
Drain syrup from dark cherries into 2 cup measure. Drain tart cherries, adding enough of their juice to the dark cherry syrup to make 2 cups. Combine 3/4 cup sugar, cornstarch, cinnamon and nutmeg in large saucepan. Gradually stir in reserved juice. Cook over medium heat, stirring constantly, until mixture thickens and bubbles 1 minute. Add cherries and butter. Spoon into 8-cup shallow baking dish.
Dip chicken in butter, then in mixture of flour, cheese, paprika and salt. Place corn in bottom of shallow baking dish. Pour green chilies over this. Arrange chicken on top. Bake at 375° for 1 hour or until chicken is tender and browned.
Line pan with torn tortillas. Add 1/3 chicken mixture, top with grated cheese; repeat procedure 2 times. Bake 30 minutes at 350°.
Have butter at room temperature. Add all ingredients. Mix well. Form with hands into finger shape cookies. Bake at 375° on greased and floured pan for 15 minutes. Remove from oven and roll in powdered sugar. Let cool.
Let margarine, eggs and sour cream stand at room temperature 30 minutes. Generously grease and flour a 10-inch tube or Bundt pan; set aside. Sift together flour, cocoa powder and baking soda; set aside. In a large bowl, beat margarine with a free-standing electric mixer on medium to high speed for 30 seconds. Gradually add sugars, beating about 10 minutes or until very light. Add vanilla. Add eggs, one at a time, beating 1 minute after each and scraping bowl frequently. Add flour mixture and sour cream alternately to beaten mixture, beating on low to medium speed after each addition just until combined.
Combine squash and onions. Sprinkle with salt and let stand for 1 or 2 hours. Drain. Combine all other ingredients and bring to a rolling boil. Add squash and onions and bring back to a rolling boil. Make sure all squash is under liquid. Can and seal while hot.
Melt together the butter, peanut butter and chocolate chips. Pour over 12 ounce box of crispy cereal. Coat with powdered sugar and lay out flat about 5 minutes. Then cut.
In deep, oven-safe dish, place chicken breasts on bottom, then sliced potatoes and then soup that has beef mixed with the milk. Cover and bake at 350° for 1 hour. Add broccoli and bake 35 minutes more.
Blend all ingredients in blender for 30 seconds. Pour in shell. Sprinkle with nutmeg; bake at 325° for 40 to 45 minutes or until knife comes out clean.
Prepare cake mix according to directions on box. Cook and leave in pan (long cake pan). Take warm cake and make holes all over with toothpick. Pour Eagle Brand milk over cake. Top with Cool Whip and sprinkle coconut over top. Keep refrigerated.
Spray a 9 x 13-inch dish with Pam; pour rice and level in bottom of dish. Lay chicken pieces over rice and salt and pepper. Mix soup and water; pour mixture over top. Cover with foil and bake at 350° for 1 1/2 hours.
First Day: Wash and slice 1/8 to 1/4-inch thick slices of cucumbers. Soak in lime water 24 hours with enough water to cover. Do not use metal pan.
Boil beans to dry and add sugar to taste. Mix all the ingredients together thoroughly except the boiled beans. Make small balls of the mixed dough. Flatten each ball wide and thin enough to fill each with spoons of sweetened beans. Put ends of dough towards the center to close and place invertedly on greased baking pan (looks like stuffed buns). Dab with beaten egg yolk. Bake at 350° until dough is cooked.
In large, heavy skillet, saute onion in butter 5 minutes or until soft and translucent. Add rice; stir until coated with butter. Stir in tomato paste until well blended. Add broth, salt, pepper, parsley and basil. Cover and simmer 20 to 25 minutes or until rice is tender and liquid is absorbed. Let stand, covered, for 15 minutes, then cool completely.
Cream Crisco and sugar. Add eggs, beating after each one. Sift flour with baking powder and salt. Add to sugar mixture alternately with milk to which you have added the vanilla. Bake at 350°. (Oven should be preheated.)
Combine dry ingredients in a bowl. Add apples, butter and flavoring mix well. Pour into an unbaked pie crust. Sprinkle nutmeg over mixture, trim excess crust, fold edges under and crimp. Put small slits in top crust. Bake 60 minutes in 350° oven.
Mix together the cream cheese, Cool Whip and sugar. Put into graham cracker crust. Chill. Top with strawberries, cherries or blueberries.
Chop spinach into fine pieces. Add parsley. Cook in oil 10 minutes. Add eggs beaten with milk. Pour over spinach. Turn in greased baking dish. Add seasoning and cheese. Bake at 350°.