HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute carrots and celery in onion butter in large skillet over medium heat three minutes. Stir in zucchini; cook covered over low heat until veggies are crisp tender, about 3 minutes longer.
Preheat oven to 350°. In medium bowl, combine crabmeat, sauce, celery, green pepper and lemon juice (if desired). Spread equal amounts on muffin halves. Bake 5 minutes. Top each with cheese slice. Bake 5 minutes longer or until hot. Serve immediately. Refrigerate leftovers. Serves 4.
Heat fruit cocktail on stove for a few minutes; add pineapple. Stir cream cheese into jello, fruit cocktail and pineapple until smooth. When jello is part thickened, fold in Dream Whip and fresh strawberries. If dark cherry jello is used, use fresh Bing cherries. If orange jello is used, use mandarin oranges. If peach jello, use fresh peaches.
Mix lemon Jell-O as directed on box, reducing water by 1/4 cup. Pour into bowl and chill until slightly thickened, but not set. Whip Dream Whip with milk until fluffy, then fold into slightly thickened lemon Jell-O. Cut pans of Jell-O into squares; fold into lemon mixture (reserving a few of each color). Pour into 13 x 9-inch pan; top with reserved pieces and chill until firm. Cut into squares to serve.
In small bowl combine graham cracker crumbs and brown sugar; stir in butter. Press onto bottom and up the sides of an ungreased 9-inch pie plate. Refrigerate 30 minutes. Meanwhile, place lemonade concentrate, carrots and sugar in food processor or blender; cover and process until carrots are finely chopped and mixture is blended. Transfer to a bowl and stir in ice cream until well blended. Pour into crust; cover and freeze for 8 hours or overnight. Remove from freezer 15-20 minutes before serving. Yield: 6-8 servings.
For a refreshing dessert, ready in a flash, try a yellow microwave cake mix with sliced bananas and a glaze of apricot preserves.
Melt red hot candy and water over medium heat, stirring constantly, until all is melted. Add apples and stir until evenly coated. Simmer about 30 minutes, or until apples are soft. Serve hot.
Blend eggs until thick and lemon color. Gradually beat in sugar and nutmeg. Blend in shortening and flour, mixing in with milk. Use enough flour to make a soft dough. Turn out on lightly floured board; mix gently for 30 seconds, until 1/2-inch thick. Cut with floured doughnut cutter. Fry in deep fat at 400° for 1 1/2 minutes, or until brown on each side. Drain well. While warm, sprinkle with confectioners sugar. Makes 3 dozen.
Spray desired size pans with cooking spray. Prepare cake mix according to directions with the following modifications: Add 1 tablespoon flour to the dry mix. Stir well. Substitute an equal amount of Mott's natural applesauce for the vegetable oil. Bake and cool as directed. Frost cake with your choice of frosting. Garnish with fresh berries, if desired.
Combine first 4 ingredients in saucepan; boil. Pour syrup over berries and chill. If frozen berries are used, use the syrup to make 1 3/4 cups liquid. If berries are sweetened, use only 1 cup sugar.
Combine corn, beaten egg, milk, salt and pepper; add crushed crackers and mix. Fold in oysters. Place in a baking dish; dot with butter or margarine. Bake 1 hour at 350°. (Does not have a strong oyster taste.)
Cook beef until tender. Cut into small pieces. Add all ingredients together except beef and simmer 10 minutes. Add beef and cook for 30 minutes.
Keep cheeses at room temperature; mix all together. Whip and roll into a ball. Refrigerate.
Cook onion and green pepper in oleo until tender. Stir in flour and gradually add milk. Cook until thickened. Add thyme and cheese. Mix sauce with chopped beef and macaroni. Pour into buttered 1 1/2-quart casserole. Bake at 350° for 30 minutes.
Stir cocoa and baking soda in mixing bowl. Blend in only 1/3 cup of the oil. Add boiling water. Stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup of the oil. Stir until smooth. Add flour, vanilla and salt. Blend completely. Pour into lightly greased 13 x 9-inch baking pan. Bake at 350° for 35 to 40 minutes. Cool and frost, if desired.
Place shrimp and lemon slices in saucepan. Cover with water and bring to boil. Boil 1 minute. Drain and cool. Whisk together next 4 ingredients. Place shrimp and mushrooms in a shallow glass dish and marinate in oil mixture for several hours. To serve arrange lettuce leaves on individual plates with an orange slice in center. Arrange shrimp, mushrooms and artichoke hearts on top of orange slices.
Layer 1/3 of potatoes in buttered baking pan. Combine flour, salt and pepper in a cup. Sprinkle half over potatoes; repeat layers, ending with potatoes on top. Dot with margarine. Pour milk over potatoes. Cover. Bake 45 minutes at 375°, uncovered; sprinkle cheese over top. Bake 15 minutes, uncovered.
Mix all ingredients except muffin mix. Add muffin mix last. Pour into greased 9 x 13-inch pan. Bake 30 minutes at 400°.
Saute the onion, green bell pepper, celery, garlic salt and black pepper in 1 stick butter for 5 minutes. Remove from heat and add the rice, almonds, mushrooms, beef consomme, beef broth and soy sauce to mixture. Pour into 9 x 13 casserole dish. Bake at 350° for approximately 45 minutes.
Combine the sweet potatoes, sugar, eggs, 1 stick margarine, vanilla and milk and mix well. Put into a greased 2-quart casserole. Combine remaining ingredients and add to the top of the first mixture. Bake 45 minutes at 350°.
Combine yogurt, seasoning, mustard, salt and pepper in chilled large bowl. Mix well. Add celery, tomatoes and green onions. Mix well. Add shrimp and macaroni. Mix well. Refrigerate about 2 hours before serving.
In mixing bowl, cream butter and sugar. Add the eggs one at a time, beating well after each addition. Add the pumpkin, orange juice, molasses and vanilla. Combine dry ingredients. Add to the creamed mixture and mix until well blended. Stir in nuts and raisins. Pour into two greased and floured 9 x 5 x 3 loaf pans. Bake at 350° for 65 to 75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes. Remove from pans onto wire racks.
Beat together the first 4 ingredients until crumbly. Press into a greased 15 1/2 x 12 1/2 x 1/2 jelly roll pan, bake at 350°f. 180°c. gas mark 4 for 20 minutes. Beat together the eggs, sugar, karo syrup, melted margarine and vanilla, add pecans, pour over the crust and bake for a further 25 minutes or until set.
Cook meat balls. Cook chili sauce and grape jelly in skillet until jelly is melted. Add meat balls. Stir to coat. Simmer for 30 minutes. Leave meat balls in sauce and serve with toothpicks.
Mix ham, cheese, margarine, mustard, onion and Worcestershire together until well blended. Split rolls and spread mixture on bottom half. Top with other half and wrap in foil. Bake for 10 minutes at 400°. Can be frozen and heated when needed. Makes 60.
Trim fat from pork chops. Melt a bit of fat in a frying pan. Coat chops in flour; salt and pepper. Brown pork chops and place in a baking dish. Combine soup, water, ginger and rosemary. Pour over chops and sprinkle with 1/2 can of onion rings. Cover and bake at 350° for 50 minutes. Uncover. Sprinkle with remaining onion rings. Bake 10 minutes more. Place chops on platter. Stir sour cream into pan juices. Serve over rice.
Beat together eggs and milk. Add crumbs and corn. Bake at 375° for 45 minutes.
Grease casserole dish. Add eggs and beat well. Add corn, seasoning and milk. Mix well. Dot top with butter. Bake in 350° oven for 1 to 1 1/2 hours, until firm and slightly browned.
Brown hamburger and drain. Put hamburger on bun. Place on tomatoes, lettuce, cheese and onion. Then put on salsa. Cut up and "eat!"
Beat eggs. Add sugar, flour, butter, vanilla and salt. Mix thoroughly. Blend in buttermilk. Pour into pastry shells. Bake at 300° about 40 minutes. Pie should be very brown. Yields 2 pies.
Mix all the ingredients except Cheez Whiz. Put in casserole dish and top with Cheez Whiz. Bake at 350° approximately 1 hour.
Combine brown sugar and cornstarch; mix in milk and corn syrup until smooth. Add butter. Microwave on High, uncovered, for 2 to 3 minutes, or until mixture boils and slightly thickens, stirring once or twice. Stir in pecans. Cool to desired thickness. Spoon over cake or other desserts. Yields 3/4 cup.
Combine mayo, milk, mustard, salt and pepper; mix. Add remaining ingredients, reserving 1/2 cup cheese; mix well. Spoon into 1 1/2-quart casserole dish. Bake at 350° for 35 minutes. Top with cheese; let melt.
Coat meat with flour, salt and pepper; toss with oil in a 3-quart casserole. Bake, uncovered, for 30 minutes at 400°. Stir once. Add remaining ingredients. Cover. Bake at 375° for 2 hours or until meat is tender. Serves 6 to 8.
Drain fruit cocktail and pineapple chunks (if chunks look big, I cut up smaller).
Rub salad bowl with cut clove of garlic. Combine ham, celery, onion, walnuts and orange segments in a bowl; cover and chill. Just before serving, blend pepper, mayonnaise, cream and vinegar; pour over ham mixture and toss until ingredients are well coated. Serve on crisp greens. Makes 6 servings.
Combine rice, water, sugar and vinegar in a saucepan. Bring to a boil. Turn fire down to low. Cover and cook until rice is done. Allow to cool to room temperature. Toast Nori lightly by waving briefly over an open flame. Place on a kitchen towel or a sushi mat. Top with a thin layer of rice, leaving 1/2-inch at far end of Nori uncovered. Along the proximal end of the square, line up your filling of choice. Roll in jelly roll fashion, using the mat or towel as an aid. Remember that 1/2-inch of the tail end of the Nori you left uncovered? Dampen it with a wet finger and use it to seal your sushi roll. You should end up with a sausage-like black tube, the filling in the middle.
Spread peanut butter on cracker. Place marshmallows on peanut butter. Heat until the marshmallows are brown.
Add water to grated squash. Bring to boil.	Boil 6 minutes. Add sugar, lemon	juice and crushed pineapple. Cook (boil) 6 more minutes. Add apricot jello and cook 6 minutes. Pour into jelly jars and seal.
Mix cottage cheese, pineapple and jello powder together. Blend in marshmallows and Cool Whip. Chill before serving.
Melt butter. Add flour, salt, pepper and mustard; mix well. Add milk gradually and cook until thick, stirring constantly. Add lemon juice.
Boil pasta until tender. Drain and cool pasta. Mix all ingredients in large bowl and add mayonnaise or salad dressing. Garnish top with grated cheese and bacon bits. Macaroni salad is good served immediately or refrigerated until chilled.
Cook 4 to 6 white potatoes until soft. Add salt and pepper to taste. Stir. Add soups; stir well. Thin as desired with milk. Cook over medium heat until bubbly.
Mix all vegetables together in large bowl with cover. Mix together vinegar, sugar, salad, oil and salt. Pour this over vegetables and marinate overnight. Drain and serve.
Cream together the cheeses, garlic powder, onion powder and Worcestershire sauce. Mix well. Shape into a ball. Put in freezer for 15 minutes. Roll in walnuts and parsley flakes. Will stay fresh for 4 weeks, if refrigerated. Serve with crackers. Enjoy!!
Kerr tapered jars (wide-mouth pint, wide-mouth half-pint and regular half-pint) are especially convenient for freezing. They are easy to pack and it's easy to remove frozen food without thawing. All styles and sizes Kerr jars and caps are safe to use in the freezer.
Mix all ingredients. Sprinkle top with nutmeg and set dish in pan of water in oven and bake at 400° for 1 hour or until knife comes out clean.
Preheat oven to 350°. Lay chops flat in a small, deep roasting pan. Sprinkle 1 3/4 teaspoons salt and the pepper over chops. Cover and bake 25 minutes. Meanwhile, in 1 1/2 teaspoons butter, saute onion, celery, green pepper and the remaining salt until onion is clear. Beat egg; stir in the corn and crumbs. Add to the skillet. Stir and reheat thoroughly. Prepare white sauce of the remaining butter, flour and milk. Turn the hot corn mixture over the chops. Pour hot white sauce over the top and bake, uncovered, for 40 minutes. To serve, cut around the chops and lift them out with their topping of corn-custard intact.
Mix fruit juices and ginger ale. Add honey, mix well. Chill thoroughly. Add ice cream; stir until blended. Serve in glasses; top with cherry slices. Makes 1 1/2 quarts.
Dissolve bouillon in hot water. Set aside. Place squash and onion in pot and add dissolved bouillon. Cook at low heat until squash are tender.
Mix sugar, cocoa, milk and margarine. Bring to boil on medium heat until sugar is dissolved. Remove from heat; cool one minute, then add the rest of the ingredients. Drop with teaspoon on wax paper or roll with a light spread of butter.
Place your cocoa, sugar, milk and butter in a glass bowl and cook on High for 1 minute in the microwave. Remove and stir with a fork. Add vanilla, marshmallows and nuts. Mix and return. Cook for 1 minute on High in the microwave. Remove and beat until smooth. Pour into a buttered pan and cool. It keeps great in an airtight container.
Fry bacon crisp and crumble. Brown hamburger. Mix all ingredients together. Bake 1 hour at 350°. If watery, bake another hour.
In large mixing bowl, stir flour, oats, baking powder, cinnamon and salt. Set aside. In small mixing bowl, stir together eggs, milk, butter and brown sugar. Add to flour mixture and stir until blended.
Melt butter in a large skillet over low heat. Saute almonds until lightly browned. Add celery, chicken bouillon cube, instant minced onion, sugar, garlic powder and ground ginger. Stir until mixed. Cover and cook 10 minutes or until celery is tender-crisp.
Put a layer of brown sugar to cover the bottom of a cookie sheet. Place slices of bacon on the brown sugar. Spread brown sugar over the bacon, coating as evenly as possible. Bake at 300° until done, about 2 hours. May take longer. Bacon will get hard, like hard tack candy. Cut bacon in 3-inch strips. Serve cold.
Put the first 5 ingredients through food chopper and add salt. Let stand overnight; drain. Then add the vinegar, sugar, turmeric, celery seed and mustard seed. Cook slowly for 1 hour. Can in pints or half pint jars.
Mix all ingredients together and from into a loaf. Bake for 1 1/4 hours at 350°, or until done. Serve with gravy made from skimmed turkey broth, if desired. Sauteed mushrooms may be added.
Slice bananas and dip in lemon juice. Mix other ingredients. Stir in bananas. Pour in graham crust or serve individual.
Warm the applesauce. Dissolve Jell-O in applesauce. Mix together remaining ingredients and let set. It will thicken.
Mix the dry ingredients; mix wet ingredients. Add to mixed dry batter. Mix well. Store in airtight container. Cook in muffin tins 15 to 20 minutes at 400°. Mix will keep easily in refrigerator for 6 weeks.
Slice potatoes and onions like thick potato chips. Separate onion slices into rings. Place vegetables in a microwavable dish. Salt and pepper to taste. Add water, cover and cook until potatoes are tender, about 10 to 15 minutes. Put cheese on top of vegetables (enough to cover top of vegetables). Cover and microwave just until cheese melts.
Cook carrots until tender with salt water. Slice thin and drain. Mix all together and refrigerate overnight.
Steam parsnip, scrubbed and unpeeled. Puree in blender with remaining ingredients. Warm gently in a double boiler.
Spray Pam in bottom of a 13 x 9-inch baking dish. Sprinkle rice over bottom of pan. Mix together the three soups with 1/2 can each of water. Pour over rice evenly. Lightly (very lightly) salt and pepper chicken and place on top of rice and soup. Sprinkle onion soup mix over chicken. Cover and bake at 250° for 3 hours. Uncover for a little while to brown. Yields 12 servings.
Stir together hot water and beef bouillon cube until cube dissolves. Saut potatoes, onion and garlic in hot oil in a large skillet over medium-high heat 10 minutes. Add beef; cover, reduce heat and cook, stirring occasionally, 15 minutes or until potatoes are tender. Stir in bouillon mixture, salt, pepper, and if desired, parsley. Cover and simmer 5 minutes. Yield: 4 servings.
Mix all the above together. Add warm water to make a soft dough. Roll out like pie crust, use bowl to cut out around edge any size desired. Cook in hot dry iron skillet turning once. Makes about 2 doz.
Dissolve jello in boiling water and add pineapple and pie filling. Pour into oblong dish. Chill until congealed. Top with cream cheese, sour cream, sugar and vanilla. Cream together and spread on congealed salad. Sprinkle with chopped pecans. Chill.
Cover large pizza pan with foil, then spread bean dip over foil. Add sour cream, taco sauce, onions, olives, tomatoes, ground beef and sausage. Top with cheeses. Serve cold or place in 425° oven until cheese melts. Serve with nacho chips.
Cream margarine, sugar and egg. Add drained beans; beat, then add dry ingredients. Fold in apples, nuts and raisins. Bake in Bundt pan for one hour at 325°.
Boil potatoes, not too much, but done. Slice potatoes. Cut 1/2 of a small onion on top of potatoes. Cut bacon into small pieces and cook until yellow brown. Drain bacon and place on top of potatoes. Reserve grease. Cut other half of onion into the grease over a low fire. Place 1 teaspoon sugar and 1 tablespoon flour in grease. Add enough water to make a thin sauce. Add 2 tablespoons vinegar or more, if necessary. Pour over potatoes.
Dissolve sugar and salt in lemon juice combined with vinegar. Mix in mustard, garlic and pepper. Gradually whisk in salad oil. Add egg yolk and whisk with wire whip. Refrigerate 1 hour, then whisk with whip until thick. Great on spinach salad with mandarin oranges and sliced onion.
Spread roll dough thin in a shallow cookie pan. Bake according to directions. Cool completely. Mix cream cheese, Italian dressing, garlic powder and sour cream together. Spread evenly over crust. Chop any vegetables you desire to use into small pieces. Sprinkle on top of cheese mixture. Top with shredded Cheddar cheese.
Beat egg whites until frothy. Gradually add sugar until stiff peaks are formed. Fold in nuts and candy. Line pans with foil and drop by spoon fulls. Put pans in 350 oven. Turn oven off and leave in overnight. Store in air tight container.
Brown sausage.	Drain.	Combine sausage, grated cheese and grated onion. Mix together and put by spoonfuls on top of triangle size croissant rolls. Add a small amount of cream cheese on top of sausage mixture. Fold up ends and roll into a ball. Preheat oven to 375°. Bake	in oven, then reduce to 350° for 20 minutes or until golden brown.
Combine potatoes, butter, sugar, eggs, vanilla, milk and salt. Add baking powder, nutmeg and enough flour to make dough look like bread dough. Turn onto floured board; knead, then flatten dough to about 1/2-inch thickness. Cut doughnuts and doughnut holes; deep fry in hot shortening.
To make dinner rolls or cinnamon rolls. Set bread machine on dough cycle. Take out of machine and form into desired rolls or loaves. Let rise in a warm place until double in size. Bake in 350 degree oven until brown. Serve hot or cold.
Mix horseradish into softened cream cheese. Form into a ball. Roll in finely chopped dried beef. Make at least 8 hours in advance and refrigerate to allow flavors to blend.
Blend ingredients until smooth. Add more flour, if needed. Spoon on greased cookie sheet, leaving room to rise. Cook for 10 minutes at 400° or until light golden brown. Yield: 10 biscuits.
Mix cheeses, mayonnaise and green onions (if using). Spoon into pie plate and cook until melted and bubbly, about 20 minutes. Combine bacon and crackers; sprinkle on top. Return to oven for 2 to 3 minutes. Makes 2 cups. Serve with crackers. Especially good with Melba rounds and bagel chips.
Place okra in a saucepan, add 1 in. of water. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until tender. Drain and set aside. Combine the next four ingredients, set aside. In a skillet, heat oil over medium heat. Saute onion and green pepper until tender. Stir in sugar mixture and tomatoes, cook for 5 minutes. Add okra and simmer until heated through, stirring as little as possible. Serve with rice if desired.
Mix butter and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Add flour and extract; mix together. Add 7-Up last. Pour into greased and floured Bundt pan. Bake at 350° for 1 to 1 1/2 hours.
Clean and finely chop all vegetables. Cook meat until done. Put all vegetables in a large pot with oil. Wilt vegetables until done. Drain in a colander. Mix with meat and seasonings. Cool until cold. You cannot wrap while hot! Place 1 tablespoon of mixture per egg roll skin and wrap as directed on package. Use beaten egg to seal end of wrap. Heat oil in deep fryer and fry until brown. Drain, eat and enjoy! Freezes well and is great for snacks! Makes 50 to 100 egg rolls.
Cream butter; add sugar, then syrup. Blend well. Beat in eggs; add milk, nuts, salt and vanilla. Pour in a 9-inch pie shell. Bake at 350° until knife tip inserted comes out clean.
Chop peppers and onion. Heat tomato soup to boil (undiluted). Mix cream cheese and mayo; add tomato soup mixture and mix until creamy. Add peppers and onions. Dilute gelatin in 1 cup water and add to mixture. Add shrimp or crab meat. Put in Jell-O mold and refrigerate. Unmold. Serve with crackers.
Combine all of the ingredients together. Put in a greased casserole. Sprinkle grated cheese over the top and bake at 350° for 40 minutes.
Microwave chocolate and 2 tablespoons milk in large bowl until most of chocolate is melted, stirring once. Stir until chocolate is completely melted. Beat cream cheese, sugar and remaining milk until smooth. Fold in Cool Whip. Pour into crust. Chill 1 to 2 hours.
Cut beef into 1/8-inch strips. Toss with garlic and orange peel in medium bowl. Set aside.
Lightly brown ground beef. Add onion and garlic. Heat soup and add cheese. Combine the 2 mixtures with cooked spaghetti. Combine with meat; mix. Cover with more cheese. Bake at 350° until bubbly, about 30 minutes.
Spread mustard on both sides of chops and flour. Brown in oil. Place in baking dish and cover with soup mixed with water. Bake at 325° for about 30 minutes, until tender.
Heat oven to 400°. Grease container. Cook and stir beef and onion over medium heat until beef is brown; drain. Spread in container. Beat milk, baking mix, eggs, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into container. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes.
In a skillet, brown ground beef and onions until beef is browned and onion is tender. Mix this mixture with spaghetti sauce. Cook spaghetti according to package directions. Place cooked spaghetti in a large oven-proof platter; cover with meat sauce. Top with pepperoni and Mozzarella cheese. Bake at 400° for 3 to 5 minutes. Delicious!
Mix and pour all ingredients into a deep-dish pie crust. Top with a regular pie crust, leaving pan on. Bake 45 minutes at 350°. Remove top pan and bake for 15 more minutes or until golden brown.
Drain pineapple and mix with pie filling. Add condensed milk and pecans. Fold in whipped topping. Place in glass bowl and refrigerate several hours before serving.
Mix the items together and let sit for one hour. Meanwhile, prepare chicken and barbecue until 90% done. Dip chicken into the mixed sauce and put back on the barbecue for about 10 to 15 minutes, or until done. This is enough sauce for 10 pounds of chicken.
Melt butter in a 9 x 13-inch pan. Sprinkle with brown sugar and a little cinnamon. Place 6 slices of bread on top of sugar and cinnamon. Cover slices of bread with applesauce. Place 6 more slices of bread on top. Beat eggs and milk. Pour over bread. Put in refrigerator overnight. Bake in a 350° oven for 30 minutes.
Chill can of Pet milk in refrigerator overnight. Dissolve jello in boiling water. Add sugar. When mixture is slightly congealed, whip the Pet milk and gradually add the gelatin mixture. Line bottom of large casserole dish with crushed graham crackers. Pour mixture over crackers and sprinkle some on top. Let sit in refrigerator until firm.
Melt butter and mix in crumbs and seed; sprinkle over top of casserole. Bake at 350° for about 20 minutes or until bubbly.