HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place Carrots, Potatoes and Water in a saucepan; cover and cook over medium heat until the vegetables are tender. Drain, reserving cooking liquid. In a skillet, saute Onions and Garlic in Butter for 10 minutes. Add Flour; cook and stir for 2 minutes. Place Carrots, Potatoes, Onion mixture, Salt and Sugar in a blender or food processor; cover and puree until smooth, adding reserved cooking liquid as needed. Pour into a 3-quart saucepan or dutch over. Stir in Milk and heat through. Add Cream and Cayenne; heat through (do not boil). Garnish with Paprika. Yield 10 - 12 servings.
Combine rhubarb, apples and strawberries; spoon into a greased 8-inch square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside.
Beat sugar and shortening until fluffy. Add eggs two at a time, beating well after each addition. Add milk and flavoring. Add flour and salt last, mixing well. Bake 1 hour at 325°. Turn stove to 350° and bake 30 minutes longer. Bake until toothpick comes out clean.
Mix all ingredients except crackers in a large bowl. Stir in oyster crackers. Let stand for one hour before serving.
Drain all vegetables, saving juice to freeze for use in soups later. Mix all ingredients in a large bowl and refrigerate overnight. Keep covered. Will keep for several weeks.
Cut cake into slices. Top each slice with fruit and whipped cream. Another variation is to cut the pound cake into half after it is partially thawed, layer it with strawberries and then a layer of whipped cream. The top layer is then spread with whipped cream. When an individual slice is cut, take a tablespoon of the fruit juice to top it off with.
Melt cheese. Add mayonnaise/sour cream. Add beans (drain one can completely, about half of the second can). Mix together completely. Cook at 350° for 20 minutes. Add topping of Ritz crackers (crushed) and margarine slices. Bake additional 15 minutes.
Crush crackers and mix with melted oleo and sugar. Press into 9 x 13-inch pan. Combine vanilla instant pudding with milk. Blend until thick, then add softened ice cream. Fold in gently. Pour over crackers. Top with Cool Whip. Crumble some Ritz crackers on top. Keep refrigerated.
Blend flour, sugar, salt and soda. Stir in cereal. Add milk, oil and eggs. Blend until moistened. Do not stir again. Can be stored 6 weeks in refrigerator. Use as needed. Fill lightly greased tins 2/3 full. Bake at 400° for 15 to 20 minutes.
Heat oven to 350°. Grease a 9-inch pie plate. Place eggs, milk, margarine, vanilla, melted chocolate, sugar and baking mix in blender and blend on high 1 minute. Pour into plate and bake about 30 minutes or until custard leaves no indentation when pressed lightly in center. Cool before serving with whipped cream. Store in the refrigerator. Makes 8 servings.
Place pie crust in quiche pan or pie pan. Mix mayonnaise, milk, eggs and cornstarch until smooth. Add the remaining ingredients and pour into pan. Bake at 350° for 35 to 40 minutes. Guaranteed every time!
Combine all ingredients in a 1 1/2-quart casserole. Cover with wax paper. Microwave on High 6 to 8 minutes. Turn at 3 minutes. Serve with Triscuits or chips.
In a large bowl, blend shortening and both sugars until well blended. Add eggs and milk; stir until well blended. Stir in flour and baking soda until well mixed. Stir in chocolate chips or M&M's (or both, if desired). Drop by rounded teaspoonfuls onto cookie sheet and bake at 350° for 7 to 8 minutes until lightly browned. (Longer if a crisp cookie is desired.)
In large skillet, brown meat. Drain and add first 8 ingredients. Cook 5 minutes, stirring occasionally. Tear each tortilla into 8 pieces. In a 13 x 9 x 2-inch baking pan, make a layer of tortillas, then meat and other ingredients. Do the same until all of mixture is used, ending with tortillas. Top with cheese. Mix milk and cream of chicken soup and pour over cheese. Bake for 30 minutes at 400°.
Cook raisins in 2 cups water. Drain and reserve liquid. Mix all ingredients well. Place in a 9 x 9-inch pan. Bake at 350° until toothpick comes out clean when inserted in top, about 30 minutes. Yields 18 servings.
Mash peaches.	Mix cup to cup of peaches and sugar. Let stand overnight. Cook slowly in a heavy pot until thick (a tablespoon of lemon juice is added while cooking).	Before putting in jar, add 2 tablespoons of vanilla flavoring per 8 cups of mixture.
Bring soup to a boil. Melt cream cheese in soup. Add other ingredients and put in ring mold. Chill. Unmold and serve with crackers.
Rinse potatoes but do not peel; cut each in half. Place in saucepan; add water just to cover. Cover and cook 10 minutes over medium heat. Add carrots and cook 10 minutes more, or until vegetables are tender but firm. Drain and rinse gently with cool water. Drain again and set aside to cool. Cut potatoes into bite-size pieces. Set aside. In a large bowl, combine remaining ingredients. Stir to mix well. Add potatoes and carrots to bowl and stir gently with a rubber spatula. Cover and refrigerate several hours before serving. Serves 8.
Heat oven to 325°. Cream sugar, shortening and butter. Add eggs, one at a time. Add dry ingredients alternately with milk. Add extracts and bake for 1 hour.
Cut chicken into 1-inch cubes. Heat chicken broth to boiling in large skillet; add chicken. Simmer 5 to 10 minutes, stirring occasionally. Add undrained pineapple chunks, green pepper, red pepper, carrot, vinegar and sugar. Bring to a boil. Stir cornstarch into soy sauce until smooth; stir into skillet mixture. Bring to boiling, stirring constantly. Lower heat; cover and simmer 10 minutes. Serve over hot, cooked rice.
Mix well. Do not grease glass 9 x 13 pan. Bake at 350° for 30 minutes until cake is done. Take big 2-prong fork and poke holes all over hot cake. Let cool 30 minutes. Dissolve 1 small orange Jell-O with 1 cup boiling water. Add 1 cup cold water. Pour slowly over cake (getting into all holes); cover and refrigerate 2 hours.
In tall microproof cup, mix brown sugar and rum. Add water to two-thirds full. Cook on High 1 1/2 to 2 minutes until very hot, but not boiling. Add butter. Sprinkle with nutmeg. Add cinnamon stick.
Heat oven to 375°. Spread frosting in the bottom of an ungreased 13 x 9-inch pan. In small bowl, combine cream cheese, 1 egg and 1 cup powdered sugar. Beat at low speed until blended; beat at high until smooth. Spread filling over frosting. In large bowl, combine all cake ingredients. Beat at low speed until moistened; beat 2 minutes at high speed. Pour batter over filling.
Bring 4 quarts water (salted) to boil; add pasta and cook to desired doneness. Drain and set aside; keep warm. Saute salmon in butter for 1 to 1 1/2 minutes or until resulting sauce is creamy, but not dry. Add to pasta and let stand for 1 minute to combine flavors. Add heavy cream and toss gently, several times over 2 minutes. Add Parmesan cheese and again toss gently. Sprinkle pepper on top. Serves 4.
Cut ripe avocado in half and remove seed. Peel and put pulp through sieve. Add the other remaining ingredients; blend well.
Wrap chicken in bacon. Line dish with chipped beef; place chicken on top. Mix soup and sour cream and pour over chicken. Sprinkle with paprika. Bake at 275° to 300° for 2 hours. Very rich and delicious.
Brown ground beef; drain grease. Add taco seasoning and a little water. Set aside.
Combine all the ingredients in a jar and shake vigorously. Use as a salad dressing.
Preheat oven to 400°. Place chicken in a shallow baking dish. Season with salt and pepper. Mix together butter, tarragon, basil, parsley and shallots and smear over the top of the chicken pieces. Pour red wine down the side of dish until it extends halfway up the chicken. Bake, uncovered, for 40 minutes, until browned and done. Can be done ahead and refrigerated but add 15 to 20 minutes of cooking time, if cold.
Mix bread crumbs, milk, beef, salt and pepper together and form into small balls. Brown in frying pan and drain excess fat. Mix soup, milk, ketchup and Worcestershire sauce. Add soup mixture to meat balls. Bring to a simmer. Stir in sour cream and serve over cooked noodles.
Cream shortening and sugars. Beat eggs, salt and vanilla; add to creamed mixture and mix well. Stir in flour and soda. Add oatmeal and stir well. Stir in nuts or raisins. Drop by teaspoonful 2-inches apart onto baking sheet. Bake 8 to 10 minutes at 350°.
Beat one egg white until stiff; set aside. Beat on egg yolk. Add melted butter, salt, milk and flour. Stir until smooth. Add milk. Fold egg white into flour mix. Dip into cracker meal.
Make white sauce of butter, flour, salt, pepper and milk. Stir in cheese. Place 1/2 bread crumbs in greased 1 1/2 quart casserole dish. Place alternate layers of sliced eggs, asparagus and cheese sauce on bread crumbs. Cover top with remaining bread crumbs. Bake at 350° for 15 minutes.
Brown beef in skillet with butter and chopped onions. Add beans and stir several minutes. Pour soup over this. Add salt and chili powder and simmer 15 to 25 minutes. Serve with boiled or baked potatoes or with rice.
Cream and mix together cream cheese and sugar. Add strawberries, pineapple, bananas and nuts and mix well. Then fold in Cool Whip. Spread into two 9-inch square pans. Cover with lids or seal with foil and freeze. Remove from freezer 20 or 30 minutes before serving. Cut into small squares. Let thaw before serving. Return the rest to freezer. This can be made several weeks ahead. It keeps well in freezer. Makes a good fruit salad or use as a quick dessert.
Mix flour, 1 cup brown sugar and 1/2 cup margarine. Pat dough into 9 x 13-inch pan. Then sprinkle with pecan halves. Melt 2/3 cup margarine with 1/2 cup brown sugar; boil one minute. Pour over crust.
Boil potato until well done. Mash small portion of potato with fork. Add small amount of sugar. Alternate potato and sugar until all has been mixed well. Potato and sugar should have the look of bread dough when finished. Sprinkle sugar on cookie sheet or wax paper. Roll out thin, spread on layer of peanut butter. Roll into a log and cut into bite sized pieces. Refrigerate awhile before serving.
Flavor with lemon and a little nutmeg or flavor with 1 teaspoon vanilla. This makes 2 pies. Bake in crust.
Combine and bring to bubble stage, stirring constantly. Remove from heat and add 1 (10 ounce) can Coke; stir until foam goes away. Refrigerate until solid.
Wash and prick potatoes. Bake at 400° for 1 hour, until done. Scoop out potato pulp; set aside. Melt butter; add flour and stir. Cook 1 minute or until thickened. Add potatoes, salt, pepper, 2 tablespoons green onions, 1/2 of bacon, 1 cup cheese and milk. Cook until heated; add sour cream. Heat to serving temperature. Serve with cheese, onion, bacon and chives sprinkled on top. Makes 8 servings.
Heat water and bouillon cube. Add remaining ingredients and cover. Cook until water is absorbed and rice is tender, about 14 to 15 minutes. Makes about 6 1/2 cups.
Wrap each chicken breast with a strip of bacon. Cover the bottom of a flat greased 8 x 12 x 2-inch baking dish with chipped beef. Arrange chicken breasts on chipped beef. Mix the undiluted soup and sour cream and pour over chicken. Cover and refrigerate about 3 1/4 hours before serving time. Heat oven to 275° and bake, uncovered, for 3 hours.
Mix together all ingredients except ribs; set aside. Rub ribs on both sides with salt and pepper. Place ribs, meat side up, in a foil-lined shallow pan. Bake in a very hot 450° oven for 15 minutes. Spoon off fat. Pour sauce over ribs. Continue baking at 350° for 1 1/2 hours until done, basting with sauce several times. Cut into serving pieces.
Heat oven to 350°. Saute onion and pepper in margarine for 3 to 4 minutes. Grate toasted bread to fine crumbs. Add these and all other ingredients to crabmeat. Mix well. Turn into greased 9 x 13-inch casserole. Pour milk evenly over mixture. Bake 20 to 30 minutes.
Beat egg whites until stiff. Add brown sugar and vanilla. Stir in pecan halves with a spoon. Drop one by one on a greased cookie sheet. Bake at 250° for 30 minutes.
Saute onions in butter until clear. Add thyme, basil, tomatoes and tomato paste. Stir this and let simmer for 10 minutes. Make a paste with 6 tablespoons broth with flour. Stir into soup. Add rest of chicken broth, salt and pepper to taste. Add sugar and baking soda. If serving right away, add 1 cup half and half. If saving, freeze in a 2-quart jar. Do not add half and half if going to freeze, it tends to curdle.
In cooking oil, saute mushrooms gently over low heat. Combine eggs, milk, onion and seasonings. Add to the mushrooms and cook slowly. As egg mixture sets, lift gently with spatula to allow uncooked portion to flow underneath. Fold in half. Garnish with shredded cheese and parsley. Makes 3 to 4 servings.
Prepare cake mix. Pour cake batter into a 9 x 13-inch greased pan. Bake according to directions on cake mix box. Just before cake is ready to bring out of the oven, sprinkle top with the cinnamon sugar mixture. Cut butter into small squares and let melt on top of cinnamon and sugar mix until it looks all done. Let cool and the top of the cake will be crunchy. Enjoy plain or with a scoop of your favorite ice cream.
Mix all ingredients with electric beater. Pour on griddle. Serve immediately with your favorite syrup.
Mix sugar, milk, syrup and salt together. Cook to soft ball stage, stirring constantly. Add peanut butter and Fluff. Pour into buttered pan. Cool slightly and cut. Cool completely, then enjoy!
Preheat oven to 350°. In a large pot of boiling water, cook macaroni until tender according to package directions. Drain thoroughly and place in large mixing bowl. Stir in butter and egg, saving enough to sprinkle on the top of casserole. Stir in cheese.
Dissolve yeast into water; stir in sugar and let sit for 10 minutes. Add salt, oil and flour. Make sure you add enough flour to be able to handle; knead until smooth and elastic. Cover and let sit until double. Punch down and shape into two loaves. Heat oven to 400°. Bake about 35 minutes or until loaves sound hollow. Spread with butter while still hot.
Melt first 3 ingredients in microwave, then stir. Cook on high for 2 minutes. Stir in baking soda (should be frothy). Put popcorn in paper bag, pour mixture on top and shake. Roll up bag, put into microwave on High for 1 minute. Take out, shake, roll back up and cook for 1 more minute. It is best not to use microwave popcorn.
Wash sprouts and remove as much seed shell as possible. Drain. Then pour some boiling water over sprouts in colander and drain well. Dry them well quickly in paper towel or cloth towel.
Combine all vegetables. Whisk the vinegar, vegetable oil, Equal, salt, celery seed, mustard seed and pepper. Pour over vegetables; toss to blend. Refrigerate until ready to serve. Makes 8 servings.
Pour coating mix into mixing bag. Dip potatoes in melted butter; shake in bag. Place potatoes on well-greased baking sheet. Bake at 325° for 55 minutes.
Heat oil in a large skillet and saute onions until golden. Add beef and basil; cook until browned. Stir in green beans and tomatoes; then turn mixture into a 1 1/2-quart ovenproof casserole. Preheat oven to 350°.
Stir buttermilk, sugar, pecans and salt into 5-quart dish. (Watch closely. Mixture bubbles and boils over sometimes. May use larger bowl, if you have one.) Cook in microwave on High for 12 minutes. (Stir at 4 minute intervals.) Stir in baking soda and continue to stir until foamy. Cook on High 1 minute. Add butter and vanilla; beat until tacky, about 3 minutes.
Combine soup, sour cream, chilies, salt and the 3/4 cup of cheese. Fold in chicken, onion and chopped up tortillas. Top with remaining cheese. Bake at 375° for 40 minutes or more, until top cheese is toasty.
Beat eggs; stir in sugar. Add all dry ingredients. Pour into greased 9-inch pan. Bake 35 minutes in 350° oven. Cut into squares and dust with powdered sugar.
Preheat broiler. On stove, spray pan with Pam. Heat over medium heat for 1 minute. Add turkey, cumin and garlic; cook through about 2 to 3 minutes. Spoon turkey onto rice cakes, top with remaining ingredients. Broil for 2 minutes.
Melt chocolate and condensed milk together. Stir well. Remove from heat. Stir in vanilla flavoring and nuts. Pour into a buttered, greased square pan. Place in refrigerator. Cool for 30 minutes.
Mix graham cracker crumbs and enough melted butter to hold together and press into baking dish. Mix Eagle Brand, sour cream and lemon juice. Pour into dish. Spoon apple pie filling on top. Sprinkle with nuts and cinnamon. Bake at 350° for 25 to 30 minutes.
Crush crackers, mix in melted butter. Spread into 9 x 12-inch pan. Bake 5 to 8 minutes in 375° oven until cracker crust is golden brown. Cool.
Boil this mixture gently for 3 minutes. Remove from heat and cool a few minutes. Add 1 1/2 teaspoons soda. When cold, add 2 cups flour. Bake in a moderate 350° oven until done, when cake tester comes out clean.
Mix together mayonnaise, mustard and steak sauce. Pour the mixture over salmon, bread crumbs, parsley flakes, onion flakes, chives, salt and pepper. Mix well. Shape into patties. Bake on a nonstick cookie sheet in preheated 350° oven for 15 minutes. Turn over carefully. Bake 10 minutes more.
Preheat oven to 350°. In the pie shell, place the brown sugar, flour and salt. Mix with your fingers. Pour the evaporated milk over the flour and sugar, but do not mix this in. Dot with butter and drift cinnamon liberally over all. Bake for 50 minutes or until the filling just bubbles up in the middle.
Spray pizza pan with Pam. Wet your fingers and spread cookie dough on pizza pan. Bake according to instructions on package until brown. Let cool. Mix cream cheese and sugar until smooth. Spread over cookie dough. Spread glaze over the top of that. Decorate with fruit. Chill. Cut like a pizza when serving.
Brown and drain hamburger. Combine celery, onion, garlic, parsley, tomato sauce, paste, tomatoes and macaroni. Simmer until vegetables are tender, 1/2 hour. Before serving, add lemon juice and cheese.
Mix all ingredients except muffins. Spread on muffins. Broil, close to broiler, keeping an eye on them (about 1 minute) until brown and bubbly.
Saute ground beef, onions and seasonings until done. Drain off fat. Add Ro-Tel tomatoes with rice. Turn into buttered 1 1/2-quart casserole. Sprinkle with cheese. Bake at 350° for 20 minutes.
Brown onions and celery in oil. Blend in flour and broth. Cook, stirring until thickened. Add juice and all seasonings. Add chicken and heat through. Serve over rice. Serves 6.
Sift sugar into stiffly beaten egg whites and beat well. Add flour, sifted 5 times with cream of tartar. Add vanilla. Stir as little as possible after adding flour. Bake in floured tube pan for 45 minutes. Invert and let stand until cold.
Mix hot water, shortening, sugar and salt. Let cool. Mix yeast in warm water. Add to sugar mixture. Add flour to make a stiff batter. Put in large container; let rise 2 hours in warm place. Grease pans. Stir in more flour until dough is stiff. Knead dough thoroughly. Make into loaves or buns. Let rise 2 hours. Bake in preheated oven at 400° until done. Makes several loaves. Brush top with oleo.
Mix the first 7 ingredients and form into a loaf. Place in roaster and cover. Bake at 350° for 1 1/2 to 2 hours. After first hour of baking, baste with brown sugar, dry mustard, water and vinegar. Mix and bring to a boil before pouring over ham loaf.
Mix pineapple, Cool Whip and pudding mix. Add marshmallows and pecans; mix well. Refrigerate overnight. Stir well before eating.
Dough: In a small bowl, combine warm water and yeast. Stir. Add salt and sugar. Let stand 5 minutes. Add 1 cup flour and mix. Let stand, covered, 20 minutes.
In a large pot, cook celery and onion in margarine until tender. Add remaining ingredients except noodles and parsley. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Remove bay leaf. Add noodles and parsley. Cook 10 minutes longer or until noodles are tender, stirring occasionally.
Make dressing as shown on package. Place quartered tomatoes, cucumbers and pepperoni slices in with linguine. Pour dressing over linguine. Sprinkle Salad Supreme over top mix a little. Refrigerate until cool.
Brown steaks in oil. Cut in strips or squares. Add mushroom soup, milk, sour cream, mushrooms, catsup and remainder of ingredients.
Combine all ingredients. Pour into casserole dish. Sprinkle with topping. Bake at 350° for 25 minutes.
Combine undiluted evaporated milk, oleo and sugar in saucepan; heat to boiling, stirring constantly. Cook 5 minutes and continue stirring constantly. Remove from heat. Add marshmallows, chopped nuts, semi-sweet chocolate bits and vanilla. Pour into buttered pan. Top with nuts, if desired. Cool. Cut into squares.
Brown hamburger and onion in skillet. Add tomato sauce or tomatoes and 1 package of dry taco mix. Put dough in pie plate and cover in layers, beginning with 1 cup broken corn chips, meat, onion and tomato mixture and sour cream. Makes 1 (9-inch) pie.
Cook chicken until tender. Place in a large casserole dish. Add Stove Top stuffing (season packet and bread crumbs). Add soup with 2 cups water. Dot with butter. Bake for 30 to 45 minutes.
Mix all dry ingredients together in a large pan. Mix oil, Worcestershire sauce and salts together and pour over dry ingredients. Mix well to distribute the oil evenly. Bake 1 to 2 hours at 250°. Stir every 15 minutes.
Form cookies with cookie press. Bake at 400° for 10 to 12 minutes. Yields 7 dozen.
Mix sugar and cinnamon together. Roll biscuits in mixture and place in a Bundt pan. Sprinkle on nuts as you add biscuits. Combine brown sugar and margarine; heat until dissolved. Pour over biscuits as icing. Bake at 325° for 30 minutes or until done.
Cook broccoli and rice; combine with all other ingredients except cheese. Place in buttered 9 x 13-inch baking dish. Dot with cheese spread and bake at 350° for 45 minutes.
Saute onions in a small amount of oil. Brown meat in the same pan with onion. Drain fat. Add tomato sauce and chili powder, salt and pepper. Cook 3 minutes.
Place yeast in large bowl. Mix butter, milk, 1 1/4 cups water and molasses. Pour over yeast; stir until dissolved. Add salt, flours and raisins; mix thoroughly. Place dough into 2 round greased casseroles; let rise until doubled in bulk. Bake in 350° oven for 1 hour or until bread tests done. Wrap each loaf in towel; cool.
Cream sugar and oil. Add eggs and pumpkin. Mix and set aside. Sift together dry ingredients and stir into pumpkin mix. Add water. Pour into greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 hour.
Cream sugar and butter. Add flour and nuts. Lightly butter the bottom of a 9 x 13-inch pan. Press crust into pan. Bake at 375° for 10 to 15 minutes. Cool.
Saute carrots and onion in 2 tablespoons butter in a large saucepan until tender. Stir in 1 cup stuffing mix, soup and sour cream. Remove from heat. Cook cauliflower in boiling water 10 minutes or just until tender. Add to soup mixture. Pour into an 8-inch square baking dish, which has been coated with cooking spray. Combine remaining 2 tablespoons butter and 1/2 cup stuffing mix; sprinkle on top of casserole. Bake at 350° for 25 minutes. Serves 6 to 8.
Thaw potatoes. Mix all ingredients together. Add salt and pepper to taste. Bake at 300° for 1 1/2 hours.
Mix all the ingredients together and pour over chicken and broccoli. Sprinkle with Cheddar cheese and croutons. Bake at 350° for 20 minutes.
Drain corn; place in a bowl. In another bowl, place eggs; beat well. Add milk and sugar. Mix well. Add corn. Add salt. Place 4 pats of butter on top of corn. Bake at 350° about 1 hour or until brown.
Fry hamburger and onions until done. Add kidney beans, tomato soup, tomato sauce, taco seasoning, Italian seasoning and oregano. Let this simmer for 1 hour. In separate dishes, dice lettuce, Cheddar cheese, onions, peppers, celery, cucumbers, tomatoes and olives. Create your own salad. Arrange raw vegetables on plate; put hamburger combination on that, then sour cream, topped with lots of crushed Dorito chips and hot sauce.
Beat sugar and milk into cream cheese until smooth. Fold in coconut. Fold in cool Whip and extract. Spoon into pie crust. Freeze until firm about 4 hours. Let stand at room temperature about 15 minutes. Freeze leftover pie.