HumbleIntelligence/food-ner-1-Million huggingface dataset:
You can cheat and just open two cans of cranberries or you can buy cranberries in packages. If you decide on buying the packaged cranberries, follow the directions on the package. It is just a matter of heating the cranberries with water and sugar.
Sift together flour, sugar and salt. Mix together the buttermilk and soda. Beat together the eggs and 1 teaspoon vanilla. Bring to a boil 1 stick margarine, 1 cup water, the oil and 1/4 cup cocoa. Remove from heat. Stir in dry ingredients, then egg mixture, then buttermilk mixture. Pour into pan. Bake at 375° for 20 to 25 minutes.
Peel, core and quarter apples sliced thin. Arrange apples in buttered baking dish (about 10 x 6 x 2-inches). Spoon cranberry sauce over apples. Sprinkle with cinnamon. Stir rolled oats with cinnamon. Stir rolled oats, flour and brown sugar together. Cut in butter until evenly mixed and crumbly. Sprinkle over cranberry layer. Bake in moderate oven at 350° until apples are cooked through and top is lightly browned, about 40 minutes. Makes 6 to 8 servings. Serve with cream if desired.
Brush a 3-quart shallow baking dish with melted butter. Mix all ingredients together. Spread smoothly into dish. Bake, uncovered, at 350° for 50 to 55 minutes or until knife comes out clean.
Wash beans and soak overnight. Put beans in large pot; add water and cook about 1 hour. Add ham, onion, celery, carrots and soup; salt and pepper to taste. Add more water if necessary. Continue cooking until beans are tender.
Prepare Rice-a-Roni according to package directions, except add 2 3/4 cups water with flavoring packet. Add chicken and vegetables. Simmer until liquid cooks away, about 20 to 30 minutes. Easy and good.
Mix ingredients together in very large bowl and chill. Pecans may be added if desired. Any fruits may be substituted.
Pour pecans into pie shells. Beat all ingredients. Pour into pie shells. Bake 350 degrees for 50 - 60 minutes.
Layer in bowl first 5 ingredients, then mix mayonnaise and sugar. Spread on top of salad then top with grated cheese. Refrigerate 12 to 24 hours.
Spread 1 can crescent rolls on bottom of a 9 x 13-inch pan. Mix the vegetables, soup and chicken. Put in pan. Put the other can of rolls on top and bake at 400° until golden brown. Can use canned vegetables instead of frozen. This is better if you boil the frozen vegetables first.
Dissolve gelatin and sugar in water. Add pineapple and cool. When slightly thickened, add nuts, oranges, coconut and sour cream. Blend and chill until firm. Serves 8.
Mix corn muffin mix, egg and milk until moistened; set aside. Mix ground beef, sausage, onion and garlic in an 8 x 8-inch square baking dish. Microwave on High until meat loses its pink color, 5 to 9 minutes, stirring once to break up meat. Drain. Stir in tomatoes, corn, tomato paste, chili powder and salt. Spread muffin mix over the top; bake according to muffin directions.
Peel and core apples. Boil sugar, water, cinnamon and butter.
Combine sugar, flour, cornstarch and salt. Beat egg yolks slightly and combine with the 3/4 cup cold milk. Add to dry ingredients, forming a smooth paste. Add warm milk slowly and cook until thick and smooth, stirring constantly, until thickened. Add butter and when mixture is cool, add vanilla. A little yellow coloring may be added for a stronger banana flavoring. Cool, stirring occasionally to prevent crust from forming. When cool, cover and keep in refrigerator for at least 2 hours or overnight.
Combine dry ingredients in pan. Add oil, water and coloring and stir together. Cook over medium heat 3 to 4 minutes, or until mixture pulls away from sides of pan. Don't overcook. Turn out and knead until cool. Store in airtight container.
In large saucepan sprayed with nonstick cooking spray, saute the carrot, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano and salt; bring to boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat 3 to 4 minutes. Serve hot.
In a 2-quart casserole, stir together chicken, celery, rice, mayonnaise, onion, lemon juice, salt, water chestnuts, soup and boiled eggs. Drizzle melted butter over mixture. Sprinkle crushed potato chips over all. Bake at 350° for 35 minutes. Can be served on bed of lettuce or on hot rolls or bread. Serves 5 or 6.
Combine meat with egg, crumbs and seasonings, and half the onion soup mix. Shape into patties and fry in the cooking oil. Remove the browned hamburgers. Add flour to frypan and stir while it browns lightly. Blend in liquid, stirring vigorously until smooth. Stir in remaining onion soup mix and mushrooms. Cook 5 minutes. Return meat to skillet and cook slowly 5 minutes. Serve with rice.
Brown sausage and onions; drain. Mix flour, Parmesan, salt and basil in a small bowl. Mix eggs and milk in the blender. Add flour mixture to egg mixture and blend well in blender. Spray 13 x 9-inch pan with Pam. Place sausage in pan and put half of pimento on top. Top with all of the spinach. Pour the egg mixture on top. Sprinkle top with Provolone cheese and pimento. Bake at 425° for 20 to 25 minutes (if glass, bake at 400°).
Clean duck cavity well. Salt and pepper duck. Coat the duck in and out with orange marmalade. Oil the bottom of Dutch oven. Saute onions and add parsley. Add duck and bake for 30 minutes, uncovered, at 375°. Remove from oven. Add water (about 1-inch) and cover. Return to oven and bake, covered, for 1 hour.
Brown and drain meat. Combine remaining ingredients and stir over low heat until cheese is melted.
Melt caramels, butter and cream until creamy consistency. Cool. Shape when nearly cooled. Place on four pecans, about size of 50 cent piece. Melt candy bar and paraffin. Cook. Dip caramel turtles into the chocolate. Cool on waxed paper.
Combine all ingredients and pour into a casserole dish. Bake at 400° for 20 minutes.
Place all ingredients except oatmeal in blender and blend well. Pour into bowl and add 1 to 1 1/2 cups uncooked oatmeal; mix well. Add a little at a time until mixture is thick. Let stand until liquid is absorbed and mixture holds together. (May be mixed in evening and refrigerated overnight.) Spray frypan with Pam; form mixture into patties, being sure they aren't too thick. Brown on both sides. May be used for "burgers" or as patties with gravy as entree. These freeze well.
Heat margarine and chocolate just until melted, then add yolks, sugar and vanilla; let cool. Fold in egg whites.
Combine all the ingredients except the bacon. Let cook for approximately 30 to 60 minutes in a 350° oven. The bacon may be done either of two ways. It may be cooked otherwise and two pieces be crumbled into the finished dish with the other pieces lying on top. Or, if you prefer, the bacon may be cooked on top of the beans as they cook.
Sift flour, salt, baking powder, baking soda and cinnamon; set aside. Beat eggs lightly in large bowl. Stir in sugar, oil, zucchini and vanilla. Add flour mixture, blending thoroughly. Stir in walnuts. Spoon batter into two well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Bake at 350° for 50 minutes.
Beat cream cheese until light and fluffy. Gradually add sugar, beating well. Add eggs, 1 at a time, beat well. Stir in flavoring. Pour into graham cracker crust and bake at 350° for 40 to 50 minutes. Turn off oven and partially open oven door for 30 minutes. Take out and cool at room temperature. Cover with plastic wrap and chill 8 hours. Graham cracker crust should be in spring-form pan.
In medium bowl, dissolve strawberry Jell-O, use only 1 cup water, add cranberry relish. Pour in oiled mold, chill until firm. In medium bowl prepare lime Jell-O, add food color, chill until partially set.
In a saucepan, combine sugar, cornstarch and salt. Gradually stir in pineapple, lemon juice and margarine. Cook over medium heat, stirring constantly, until thickened. Gradually add a little of the hot pineapple mixture to the egg yolks, then put the hot mixture in saucepan. Cook 1 to 2 minutes more. Chill. Fold in whipped cream. Pour into pie shell. Chill 2 or 3 hours. Serve.
Brown ground beef. Pour off excess fat if any. Add water, picante sauce and shells. Bring to a boil. Allow to boil until shells are tender. Most of the water will be absorbed. Add cheese sauce and stir.
To prepare romaine, rinse and drain well; break into bite size pieces. Place in large plastic bag and chill in refrigerator at least one hour or longer before serving.
Place rice in casserole dish. Pour soup and consomme in. Stir. Cut margarine up on top. Cook 45 minutes in 350° oven. Do not cover while cooking.
Butter bottom of casserole dish. Layer with tortilla chips. Sprinkle with Mozzarella cheese. Pour in mixture. Top with chips and cheese. Bake until it bubbles around sides. Bake at 350° for 20 minutes. Serve over rice.
Cream together margarine, butter, cream cheese and sugar until fluffy. Add eggs one at a time, alternating with flour. Add flavor. Turn oven to 325°. Grease and flour tube cake pan. Cook cake for 1 1/2 hours or until done. Do not preheat oven.
Combine Shredded Wheat and boiling water. Add following in the order given and mix well while adding: 1/2 cup buttermilk, honey, shortening, sugar, eggs, baking soda, remaining buttermilk, Bran Buds and flour. Store in refrigerator up to 5 weeks. Or place in muffin tins and bake at 375° for 25 minutes. Makes 24 muffins.
In a large bowl combine all ingredients. Chill. Serve on a bed of salad greens, if desired. Yields approximately 5 1/2 cups or 6 servings.
Sift flour, 1/2 cup sugar, 2 tablespoons Espresso powder, baking powder, baking soda and salt in large bowl. Mix milk, cream, butter and vanilla. Add to dry ingredients. Stir until blended well. Spread batter in 8-inch cake pan. Mix remaining 1/4 cup sugar, brown sugar and remaining 1 teaspoon Espresso coffee powder. Sprinkle over batter. Mix brandy and hot water. Pour over top of cake. Bake at 350° for 35 minutes, until cake is set. Serve warm with whipped cream or ice cream.
Mix flour and butter; add shredded cheese. Roll out 1/4 inch thickness. Brush with beaten egg. As soon as they are taken out of the oven, sprinkle with salt. Preheat oven to 425° and bake for 12 minutes.
Preheat oven to 425°. Mix flour, 1/3 cup sugar, baking powder and salt. In small bowl, with fork, combine egg, milk, oil and flour. Mix until well blended. Add blueberries. Pour into muffin cups. Combine 2 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle evenly on muffins. Bake 20 to 25 minutes.
Preheat oven to 350°. Grease a 9 x 13-inch baking pan. Sift together both flours, soda and salt into small bowl. Set aside. Combine bananas and buttermilk; set aside. Cream butter, oil, sugars and vanilla in mixing bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Scrape down bowl. Add eggs, one at a time, and mix on medium for 10 seconds, then scrape down each time. Add 1/3 of dry ingredients and mix on low speed for 8 seconds. Scrape. Add 1/2 banana mixture and mix 10 seconds. Scrape. Add 1/3 dry ingredients and mix; scrape. Add remaining banana; mix and scrape. Add the last of dry ingredients and mix; scrape. Do not overmix. Pour batter into prepared pan. Bake for 30 to 35 minutes until top is golden and springs back to touch. Cool and eat. Frosting not needed.
Mix sugar, salt, yeast, melted butter, and add luke warm water. Add flour and knead until smooth. Let raise until double in size, about 1 1/2 - 2 hours.
Beat eggs. Add sugar gradually and continue beating. Add flour. Add slowly to scalded milk. Combine with 1 cup corn and salt. Pour into buttered baking dish and bake at 325° for about 40 minutes.
Brown sausage and drain. Add remaining ingredients and stir until cream cheese is melted. Serve with chips.
Mix together yeast, warm water and sugar. Let set awhile. Mix all ingredients together and knead well. Store in refrigerator. Roll out amount needed. Bake at 425° until brown.
Peel zucchini and mix with onions, pepper and salt. Cover and let stand overnight. Drain in colander under cold water. Mix other ingredients and cook until well mixed. Add drained vegetables and cook 30 minutes. Seal hot. You can add can of pimiento when ready to seal. Pimiento and mustard seed are optional.
Mix together and put in bread pan. Place in pan of water. Bake, uncovered, until browned, then cover. Bake at 350° for 2 1/2 hours.
Roll pastry on floured surface to circle 1 inch larger than inverted pie pan. Ease pastry into pan; trim and flute edge. Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour mixture into pastry shell. Bake in preheated 425° oven 15 minutes; reduce heat to 350°. Bake until knife inserted near center comes out clean, about 40 minutes. Cool on wire rack.
In a large skillet or paella pan, heat oil and saute garlic, onion and green pepper for 3 minutes (until softened). Add remaining ingredients (except shrimp). Bring to a boil, reduce heat, cover and simmer 15 minutes. Quickly add shrimp, cover and cook 5 minutes longer, or until rice is tender and shrimp have turned pink. Toss with a fork to fluff rice and distribute shrimp. Serves 4.
Preheat oven to 375°. Stir together the chopped onions, shredded sharp cheese and the mayo. Pour into an ungreased quiche pan or comparable Pyrex dish. Sprinkle generously with paprika. Bake in a 375° oven for 45 minutes or until bubbly. Place a triple layer of paper towels across the top of the dish to absorb any oil that surfaces. Serve hot with crostini, Italian toast or a favorite savory cracker. Provides 18 light servings or 10 generous servings.
Halve chicken, cleaned. Sprinkle lightly with salt and pepper. Mix olive oil, oregano, lemon juice, garlic and parsley thoroughly. Brush chicken generously with this mixture. Place on grill with low heat. Frequently brush with mixture to prevent dryness. Grill about twenty minutes each side or until brown and tender. When done, pour balance of liquid over chicken and serve very hot.
Boil chicken until tender. Remove bones and cut up chicken meat. Cook onion and pepper in margarine about 10 minutes. Do not brown. Mix with next 3 ingredients. Line bottom and sides of 9 x 13-inch pan with tortillas. Pour over them half the chicken mixture. Sprinkle with half the grated cheese. Pour remaining mixture and top with remaining cheese. Bake 30 minutes at 350°.
Cook beef until done. Cool. Grind. Wash, pare, core and grind apples. Mix all ingredients. Simmer 1 hour. Pack hot into jars. Process in pints and quarts 20 minutes at 10 pounds pressure or 1 1/2 hours in boiling water bath. Also freezes well. I measure ground meat and ground apples by the cup and have double the amount of apples as meat.
Saute onion in oil; add chicken breasts and brown on both sides. Add soups with water and pour over chicken. Simmer on low heat for 45 to 60 minutes or until chicken is tender. This may be cooked in a crock-pot or electric skillet. Serve over rice or mashed potatoes.
Prepare chicken by cooking and chopping. Mix equal parts of sour cream and mayonnaise. Prepare the grapes by splitting in half. Mix nuts and grapes into the chicken mix and serve with cracker, rolls or make sandwiches.
Soak cucumbers 12 to 14 hours in lime. Wash and soak 4 hours in salt water. Wash and soak in cold water for 2 hours. Put cucumbers in hot alum water. Let boil. Wash in boiling water.
Melt 1 stick margarine in large black skillet. Add green onions, garlic, salt and cajun seasoning. Stir well, approximately one minute. Add seafood and saute until done. Add mushrooms, seafood stock and remaining margarine. Cook until all ingredients are mixed and margarine is melted. Serve over pasta and with lots of French bread. Serves 6.
Beat the first 3 ingredients until frothy. Sift together the flour, cream of tartar, baking soda and salt. Add dry ingredient mixture to wet mixture in parts. Refrigerate overnight. Roll dough into small balls. Roll balls into a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Bake at 350° for 8 to 10 minutes.
Boil chicken until done, about 45 minutes. Cool and remove chicken from fat and bones. Cut chicken into 1-inch pieces; set aside. Fry bacon, then remove from skillet. Drain and crumble. Fry onions in bacon drippings until soft and drain. Combine all ingredients, except okra. Simmer for 2 to 3 hours or use crock-pot on low heat for 4 to 6 hours. One hour before serving, add okra. Serve over bed of rice. (Leftovers can be frozen.) Makes 6 large servings.
Brown meat with onions, bell pepper, onion and celery. Add tomato sauce, ketchup and seasonings and let simmer while spaghetti cooks. Mix it all together and bake in a 9 x 13 dish for 30 minutes, covered, at 350°. Remove foil and cook an additional 15 minutes. May be frozen.
Mix the peanut butter and confectioners sugar with fork until crumbly. Sprinkle 3/4 of this on bottom of baked crust. Prepare cooked pudding. Pour while warm over prepared shell. Beat egg whites. Add sugar for meringue. Spread over pie. Sprinkle remainder of crumbs over top. Brown 5 minutes in 375° oven. Serve warm or chilled.
Melt chocolate and peanut butter; stir. Add noodles. Stir again. Drop clusters on wax paper. Cool.
Cream butter and sugar well. Add egg yolks. Mix and sift dry ingredients. Add alternately with milk to the creamy butter and sugar mixture. Add egg whites. Bake at 350° for 20 minutes in three layer pans or one 9 x 13-inch pan.
Mix together soup mix, sour cream, mayonnaise and lemon juice. Stir in spinach and water chestnuts. Chill. Yields about 3 cups. Serve with assorted crackers or remove center of Hawaiian bread and tear into bite size pieces. Stuff hull of bread with dip and serve with torn bread pieces.
Mix together all dry ingredients. Blend in lard then add rest of ingredients and mix until smooth. Drop by spoonfuls on greased cookie sheet. Bake at 375° approximately 10 minutes.
Use beater. Beat eggs until foamy. Add sugar, flavoring and oil. Beat well together and add baking powder to flour, then add gradually to mixture. Grease apple strudel pan. Cook for 10 minutes in a 400° oven (test with toothpick). After cools, slice 1/2-inch thick. Put back in pan; put back in oven just to toast.
Brown and drain ground chuck, onion and garlic powder. Add tomatoes, tomato sauce, mushrooms, sugar, oregano, salt, pepper and basil. Simmer ingredients, uncovered, 20 to 25 minutes. Stir often. Cook 8 ounces of spaghetti, broken up. Then drain and stir in meat sauce.
Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape into bite-size balls. Heat oil in a large skillet; brown and cook meatballs. Remove meatballs. Keep warm. Pour fat from skillet.
Mix pineapple, flour and sugar. Pour in a 9 x 13-inch pan. Top with cheese, then crackers. Drizzle melted butter over top. Bake 30 minutes at 350°.
Mix thoroughly. Put into a loaf pan and cover with two strips of bacon, if you like that flavor. Pour over all one (8 ounce) can of Hunt's tomato sauce. Bake one hour at 350°. Serves six.
Saute rice and mushrooms in butter. Add chopped onion and liquid. Add salt, as desired. Put in casserole and bake at 350° for 1 hour. Top with parsley and serve.
Heat the oven to 450°. Grease a baking sheet. Put the flour, sugar, salt and baking soda in a large bowl. Make a well in the center and add the buttermilk and egg. Mix the flour into the liquid until a soft dough forms. Stir in the currants. Turn the dough onto a floured board and knead several times, then shape into a large ball. Transfer to the baking sheet. With a sharp knife, cut an "x" into the dough. Bake for 15 minutes. Reduce the oven temperature to 400° and bake until the bread is cooked through, 30 minutes. Serve warm with butter.
Bake cake according to package directions. Divide batter in half and pour half into a 9x13 greased pan. Bake and cool. Leave in pan.
Mix well. Spray pan with Pam. Add meat mixture and bake at 350° for 1 hour.
Brown meat in heavy skillet. Add onion, tomatoes, ketchup, sauce, green pepper and parsley. Simmer 30 minutes. Cook macaroni according to directions. Combine macaroni and beef mixture in a casserole. Season to taste. Spoon (gently) mushroom soup into mixture, lifting from bottom. Sprinkle grated cheese over top. Bake at 350° for 30 minutes. (This freezes well.) Will make 2 medium size casseroles.
Cream sugar and lard. Then add slowly buttermilk. Add spices and mix. Add raisins and nuts and flour until pretty thick. Bake in a 350° oven until tests done, 30 to 35 minutes.
Cook 2 medium large potatoes and save water. Mash potatoes (do not add milk). Soften yeast in 1 cup warm potato water. Mix together sugar, salt, eggs and 1 cup melted butter. Gradually beat in mashed potatoes. Add 1 cup flour; beat until smooth. Stir in yeast and beat in enough flour to form a light soft dough. Cover; let rise in a warm place until doubled, about 2 hours. Punch down dough and divide into 3 (9-inch) square or 9-inch round cake pans. Cover; let rise until doubled. Blend brown sugar and cinnamon. Make indentations about 1-inch apart. Sprinkle brown sugar mixture over top, then drizzle with remaining butter. Bake at 350° for 20 minutes.
Preheat oven to 350°. In a 13 by 9 inch pan, melt butter. Mix all the above ingredients together except fish. Dip fish in butter and then crumb mixture. Bake near center of oven for 25 to 30 minutes until tender or fish flakes with fork. Any fish fillet will work; especially good with Wisconsin Walleye or Bluegill.
Drain juice from pineapple and heat juice. Dissolve jello in juice and let cool. Cream the cheese with a little milk and mashed pimento. Add celery, pineapple, mayonnaise and nuts. Let mixture thicken, then fold in cream which has been whipped stiff. Serves 15.
Beat eggs; stir in sugar, salt and corn syrup. Beat until well blended. Stir in chopped pecans and vanilla. Pour into pastry shell. Scatter halves over top and bake in a 325° to 350° oven for 45 minutes or until filling is set and the pastry is browned. Cool before cutting.
Knead all ingredients together with hands until mixed well. Press into small balls and then press flat. These freeze well.
Boil water and butter; remove from heat. Add 1 cup flour; stir. Add 1 egg at a time; stir each through. Spray pan with Pam (no Teflon pans). Spread mixture in pan and bake at 400° for 20 to 25 minutes. Cool. Mix pudding, milk and cream cheese; spread on mixture. Chill. Top with Cool Whip. Drizzle with chocolate syrup.
Preheat oven to 375°. In a small bowl, combine flour, baking soda and salt. Set aside. In a large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in semi-sweet chocolate morsels. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes. Makes 100 to 200 cookies.
In a bowl, combine bread crumbs, garlic, parsley, cheese, thyme, lemon peel and salt. Mix well. Add 4 tablespoons butter and toss lightly to coat. Set aside. Pat salmon dry.
Grate cabbage and onion. Heat to boiling point other ingredients and pour over cabbage. Put into jar and close tightly. Refrigerate. Will keep about 1 week.
Mix green beans, cream of mushroom soup, milk and half can of French fried onions in casserole dish. Bake 30 minutes at 350°. Top with other half of French fried onions. Bake 5 more minutes and serve hot.
Preheat oven to 350°. Mix flour, salt, celery salt, garlic salt and nutmeg in paper bag. Use to coat chicken on all sides. Heat butter in a large skillet; brown chicken on all sides. Place chicken in a large casserole.
In a 2-quart casserole, crumble ground beef. Microwave for 5 minutes at High. Stir twice to break up ground beef. Drain fat. Add sauce, uncooked macaroni and water to casserole. Cover. Microwave for 13 minutes at High. Stir once. Sprinkle cheese on top; let stand covered 5 minutes. Serves 4.
Cream first 4 ingredients. Beat in eggs, milk and vanilla. Stir flour, soda and 1 teaspoon salt together. Add to egg mixture. Shape into balls; roll in bowl of granulated sugar. Place on ungreased cookie sheet. Bake at 375° for 8 to 12 minutes. Add chocolate star to top of each cookie while it is still hot.