HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean, peel and cut carrots into 3-inch sticks. Place in microwave-safe dish and sprinkle with 2 tablespoons water. Cover and microwave on High power for 4 minutes. Drain. Combine spices with lemon juice, honey and oil. Pour over carrots. Chill until serving. Will serve 8 people.
Beat eggs; add oil, sugar and flavoring and beat until thick and foamy. Stir in zucchini, flour, wheat germ, soda, salt, baking powder and nuts. Divide batter into 2 greased 5 x 9-inch loaf pans. Sprinkle with sesame seed. Bake at 350° for 1 hour. The best and mouth watering when eaten hot!
Preheat oven to 350°. In heavy saucepan, combine 1 1/3 cups sugar and cornstarch; add lemon juice. In small bowl, beat egg yolks. Add to lemon mixture. Gradually add water, stirring constantly. Over medium heat, cook and stir until mixture boils and thickens, about 8 to 10 minutes. Remove from heat. Add butter; stir until melted. Pour into prepared pastry shell.
Brown ground beef until crumbly; drain. Add taco seasoning. Melt cheese with Ro-Tel. Mix all ingredients together. Serve over chopped lettuce, tomatoes and crushed corn chips.
Melt margarine and saute onion and celery. Add hamburg and cook over medium heat until brown. Add soup, green beans and seasonings. Finish cooking. Serve over and type of noodles.
Brown hamburg and onion; mix everything together in 2-quart casserole. Salt and pepper. Bake at 350° for 1 hour, covered, last few minutes, uncover.
Mix together 1 cup flour, margarine and sugar well. Put into 8-inch square pan and bake 15 minutes at 350°. Mix eggs, lemon juice, confectioners sugar, 1 tablespoon flour and soda well and spread over crust. Bake 25 minutes more. Cool. Cut into squares and sprinkle with confectioners sugar. Yields 16 (2-inch) squares.
You have two round cakes. One is the head. The other is used to make ears & a bow tie. Cut the two ears out of both sides of the round cake, use the center as a bow tie. Assemble the pieces, frost & decorate, make a face etc.
Combine flour and salt. Cut in Crisco with a pastry blender or 2 knives. Add water, a little at a time, just until dough is moist enough to hold together, that it does not feel wet when pressed between fingers. Roll out 1/2 at a time approximately 1/8-inch thick. Place dough loosely in pan. Trim edges. When placing top crust on filling, moisten edges with water. Press to seal, trim and flute. Handle pastry as little as possible after adding water. Makes 2 crusts.
Mix all and top with 1/2 box crumbled Ritz crackers and 1 stick melted butter. Bake at 350° for 35 minutes.
Bake cake as directed on package in a 10-inch tube pan. Cool. Cut cake in 3 layers. Stir pudding and pie filling until smooth. Spread 1/3 of filling between each layer and on top of cake. Frost sides and center with whipped topping. Refrigerate.
Preheat oven to 350°. Mix all ingredients except coconut together and blend on low for 3 minutes. Pour into a greased 9-inch pie pan. Let stand for 5 minutes. Sprinkle with coconut and bake for 40 minutes. Pie will make its own crust.
Pour over hash browns in greased casserole dish. Let set 1 hour and bake at 350° for 1 hour.
Mix all ingredients except buns. Fill buns and wrap buns together with foil. Bake at 250° for 30 minutes or until cheese melts.
Allow cream cheese to soften to room temperature. Add scallions and caviar and mix well. Refrigerate if not served immediately. Caviar will discolor spread if not served within a day or two.
Melt butter in saucepan; add onion and cook until tender, but not brown. Add soup and water; bring to boiling point. Add lime juice. Slice frankfurters into 1/4-inch rounds; add to soup and heat thoroughly. Makes 4 generous servings.
Cook macaroni and drain. Saute onion, celery and garlic in butter. Combine reserved liquid from clams, oysters, adding water to make 3 cups. Add to saucepan. Add wine, chicken base, salt and seasonings. Cover and simmer 15 minutes.
In large mixing bowl, beat egg until foamy. Add Rice Krispies, catsup, water, onion, dry milk, salt and pepper. Mix well; add ground meat. Mix only until combined. Portion using 1 level tablespoon. Shape into meatballs. Place in single layers in well-greased or foil-lined shallow baking pan. Bake at 400° for about 12 minutes or until well browned.
Add the oil to the eggs. Add the sugars. Sift together the remaining dry ingredients. Add flour mixture to egg mixture; mix well! Fold in the grated zucchini, vanilla and chopped nuts or raisins. Pour into 2 medium or 1 large loaf pan. Bake at 325° for 40 or 60 minutes.
Mix all but cheese; bake 30 minutes at 350°. Sprinkle cheese over top; bake 15 minutes or until center is hot. Good hot or cold.
Cream butter and sugar. Add eggs, one at a time. Add whipping cream and flour alternately. Add nuts and vanilla. Bake in a greased and floured tube pan for 1 hour and 15 minutes at 325°. Do not open oven for the first hour.
Cook sugar and syrup in a pot until it comes to a boil. Remove from heat; add peanut butter. Stir until well blended. Add cornflakes and stir until well coated. Drop by spoonfuls onto waxed paper.
Cream together cream cheese and butter. Blend in flour. Make large ball and divide until you have 12 equal small balls. Press each ball out on a cupcake paper to cover the paper, then place each in a cup in a cupcake tin, fluting the edges to fit.
Combine first 6 ingredients in a large skillet; cover and cook over medium heat for 7 minutes, stirring occasionally. Add tomato and oregano. Cook, uncovered, 2 minutes or until tomato is heated thoroughly.
Soften cream cheese. Dice 2 packages of meat and 3 to 5 onions. Mix well. Add Worcestershire sauce and Accent. Mix well and form into ball. Set aside. Dice remaining meat and onions (more or less to taste). Roll cheese ball in meat and then onions, covering all the cheese ball. Wrap in plastic wrap and chill overnight. Serve with your favorite crackers.
Cook broccoli in boiling water until just tender. Drain. Arrange stalks in greased 9 x 13-inch pan. Place chicken pieces on top. Combine mayonnaise, soup, curry and lemon juice; pour over chicken. Sprinkle cheese over all. Bake at 350° for 30 minutes. Serves 8 easily.
In mixing bowl combine flour, sugar, salt, baking powder and baking soda. Cut in butter until mixture resembles coarse meal. Stir in caraway seeds and raisins. Combine buttermilk and egg. Stir into dry ingredients just until moistened. Turn out onto a floured surface and knead lightly. Shape dough into balls and place in greased baking pan. Pat into a 7 inch round loaf. Cut a 4 inch cross about 1/4 deep on top to allow for expansion. Brush top with milk. Bake at 375° for 1 hour or until golden brown. Yield: 1 loaf.
Bake cake mix as directed in a cookie sheet. Let cool. Mix pudding with milk. Let cool. Next, mix the pineapple, 1 cup sugar and cornstarch; cook until thick. Let cool. Cream together the cooled pudding, oleo and 1 cup sugar. Beat 20 minutes. Spread on cake. Top with the cooled pineapple and sprinkle with ground nuts. Delicious and freezes well.
Cook and drain sausage. Drain tomatoes reserving 1/4 cup of the liquid. Stir all ingredients together except for the cheddar cheese. Spoon into lightly greased 1 quart baking dish. Sprinkle with cheddar cheese. Bake at 350° for 20 to 25 minutes. Serve with corn chips.
Mix flour, margarine and nuts. Press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Do not overcook. Let cool. Combine cream cheese and powdered sugar. Fold half of a tub of Cool Whip into the cream cheese mixture. Spread over cooled crust. Combine puddings and milk and spread over cream cheese mixture. Spread the rest of the Cool Whip on top and add shavings of Hershey's chocolate bar to garnish.
Beat egg whites until very stiff. Gradually add sugar, vanilla and vinegar. Keep beating until no longer grainy. Pour into ungreased pan of choice (spring-form, Bundt). Bake at 275° to 300° for about 40 minutes. Cool and serve with whipped cream and fresh fruit.
Start grill or fire. Cut ham into large pieces. Cut aluminum foil in 4 pieces. Place pineapple, sweet potatoes and ham on each piece of foil. Pour a small amount of pineapple and juice over top. Sprinkle with brown sugar. Wrap up and place on top of grill.
Dissolve jello in 2 cups of hot water. Add blueberry pie filling, pineapple and chopped nuts; mix well. Refrigerate until set. Mix sour cream, cream cheese and sugar; spread on top of jello. Sprinkle crushed nuts on top.
Heat oven to 400°. Heat water and butter to rolling boil in 3 quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once, until smooth and glossy. Drop dough by slightly rounded teaspoonful onto ungreased cookie sheet. Bake until puffed, golden brown and dry. Cool on wire rack away from draft. Cut top off puffs with a sharp knife. Remove any filaments of soft dough. Fill each puff with slightly rounded teaspoonful of your favorite meat salad mixture (chicken, ham, tuna, etc.). Replace top.
Brown chops; remove and set aside. Saute celery and onion until softened in the same frying pan. Stir in chili powder; cook for 1 minute.
Melt margarine in a 13 x 9 x 2-inch pan. Add remaining ingredients in order listed. Bake at 350° for 25 minutes until lightly browned. Let cool and cut into bars.
Stir together mustard and jelly. Stir in wieners. Cook on High for 7 to 8 minutes or until serving temperature.
Scramble eggs in butter until fluffy. Place in 13 x 9-inch casserole dish. Add bacon, pepper, onion, mushrooms and soup. Top with grated cheese. Refrigerate overnight. Bake at 250° for 1 hour. Serves 12.
Boil water. Drop cubes or soup packet into water. Let it dissolve. Slowly pour in egg whites (may use egg yolk, also). Simmer; stir while simmering. Eat while hot or warm.
Combine cream cheese, 1/2 cup of pecans and remaining ingredients until thoroughly blended. Shape into two 8-inch long logs. Roll in remaining pecans; chill.
Cream butter, sugar and egg until light and fluffy. Beat in flour, baking powder, orange juice and vanilla until smooth. Chill 2 to 3 hours or until firm enough to roll. Roll out half at a time on floured surface. Cut into your favorite shapes and place on ungreased cookie sheet. Bake at 400° for 6 to 10 minutes. Decorate as desired.
Using meat grinder on coarse, grind meats, peppers, garlic and onion. Add olive oil to the bottom of 5-quart Dutch oven. Brown meats; pour off excess fat. Add rest of ingredients. Bring to a boil. Stir occasionally, then cover. Reduce heat and simmer 1 hour. Let cool to room temperature, then reheat.
Cook pepper and onion in margarine, about 5 minutes. Mix with other ingredients and bake in casserole dish for about 30 minutes at 350°.
Mix flour, cornstarch and sugar in a large mixing bowl. Blend in butter until a soft dough forms. If dough is too soft, cover it and chill for 20 to 30 minutes. Shape into 3/4-inch balls. Roll balls in coconut. Place balls 1 1/2-inches apart on ungreased baking sheets. Bake at 300° for 20 to 25 minutes until golden brown. Makes 3 dozen.
Wash cucumbers and put in a 4 or 5 gallon crock or granite pan. make a strong solution of salt water, strong enough to	float an egg (takes about 1 cup salt per gallon). Make enough to cover cucumbers. Place large plate over them and keep well covered	for 14 days (stir several times during the 14 days). Take out of brine. Wash and slice and cover with alum water overnight (1 box alum and enough water to cover).	Take out and rinse, then soak 6 hours in apple cider vinegar. Drain. Put a layer of cucumbers, a layer of sugar until all is used. The sugar makes the syrup which will cover the cucumbers.
Mix all ingredients. Let chill overnight. Shape in balls size of walnuts. Press with fork to make cross. Bake in moderate oven 10 to 12 minutes. They are best if not cooked too done. Take them out so that they will fall when taken out of the oven. The dough will keep in refrigerator for days.
In a blender or food processor, combine all ingredients. Blend to combine. Process until smooth. Chill 1 hour or longer covered. Serve sprinkled with chives.
Chop onions (tops and all). Drain corn. Mix all ingredients. Cover and refrigerate several hours or overnight.
Sear pork chops on both sides and place in a casserole dish. Combine remaining ingredients and pour over chops. Cover and bake at 375° for 1 1/2 hours.
In a large pot, pour chicken soup and enough water to make broth, 3/4 pan full. Add rest of ingredients and simmer until potatoes are done.
Grease pan or line with greased foil. Pour batter and sprinkle with chopped nuts. Bake at 375° for 15 minutes. Flip cake out onto a towel. Pull off foil and roll towel and cake together while still hot. Cool 1 to 2 hours. Unwrap and spread with icing.
Heat oil in skillet over high heat. Cut chicken into strips and add to skillet with garlic. Fry for 3 minutes. Add vegetables and fry for 3 minutes longer. Reduce heat, add Miracle Whip, soy sauce and ginger. Simmer 1 minute. Serve over rice.
Drizzle jello in boiling water. Add juice. Chill until consistency of unbeaten egg whites. Add coconut, carrots, pineapple and pecans. Chill in refrigerator.
Have cream cheese at room temperature. Mix all ingredients well. Use rye bread to make party sandwiches. Cut in finger sandwiches.
Combine Bisquick, crumbled sausage and cheese; mix well. Roll into balls about size of walnut. Bake at 350° for 12 to 15 minutes on ungreased cookie sheet. May be frozen and baked later. Yields 5 dozen.
Mix first 5 ingredients with mixer until well blended. Fold in poppy seed. Pour in greased Bundt pan and bake in a 350° oven for 45 minutes. Cool before removing from pan.
In bowl, combine zucchini, salt and water. Cover and let stand for 2 hours. Drain and rinse well. Combine all ingredients in large pan. Bring to boil, stirring. Boil 5 minutes, stirring. Fill hot jars, leaving 1/2-inch space. Pour hot vinegar mixture over zucchini. Adjust lids. Process in boiling water bath 15 minutes. Yields 4 to 5 pints.
Mix all the ingredients and bake at 350° for 65 to 70 minutes. Mix in greased pans.
Wash and pick over cranberries. Wash oranges and lemon; cut into 1/8's. Run all through a food grinder. (Do not peel oranges or lemon.) Stir in sugar. Store in covered container in refrigerator.
Mix chicken, cheese, onion, pepper, soups, chili powder and garlic power together.
Cook broccoli according to package. Drain well. Mix all ingredients together and put into greased casserole. Bake at 350° for 30 minutes.
Line baking dish with beef. Wrap each breast with slice of bacon and place on top of beef. Mix soup and sour cream and pour over chicken. Bake uncovered at 225° for 3 hours.
Combine all ingredients except muffins. Spread mixture on English muffins. Cook at 450° for 10 minutes. Cut each into 6 or 8 pieces for hors d'oeuvres. May freeze.
Combine mayonnaise, barbecue sauce, grated onion, lemon juice and pepper in a small bowl; stir well. Cover and chill dressing mixture thoroughly. Press chopped tomato between several layers of paper towels to remove excess moisture. Arrange lettuce on individual salad plates; top each serving with tomatoes and chopped cooked chicken. Just before serving, spoon dressing mixture over salads; sprinkle with crumbled bacon and garnish with egg slices. Yield: 4 servings.
Mix all ingredients except vanilla in saucepan. Heat, stirring often until sugar dissolves. Add vanilla and mix. Store in covered jar in refrigerator. Makes 1 1/2 pints. Better than you can buy.
Mix melted margarine with sugar, then combine with the pretzels; coat pretzels well. Place pretzels in a 9 x 13-inch pan and bake at 375° for 5 minutes. Cool well. In a large bowl, combine Cool Whip, 3/4 cup sugar and cream cheese together. Mix until smooth and spread over cooled pretzels. Now combine Jell-O with hot water and mix until Jell-O is dissolved. Add the strawberries and chill until Jell-O starts to thicken, then pour over cream cheese mixture and chill for 2 hours before serving.
Combine all ingredients and mix well. Chill before serving. Yields about 2/3 cup.
Add 3/4 c. sugar to fruit. Add fruit to remaining ingredients. Mix and freeze.
Mash the bananas. Add the pineapple and orange juice. Pour into 9 x 9-inch baking pan (or ice cube trays) and freeze. Take it out of the freezer 15 minutes before serving so it can thaw to a slushy stage. Great as a breakfast dish or as an after school snack.
Preheat oven at 400 degrees. Pour cans of pie filling in pan evenly. Sprinkle cake mix over pie filling. Melt butter and pour over cake mix. Bake for 30 minutes.
Mix in a boiler the sugar, margarine, milk and cocoa together. Let boil 3 to 5 minutes, boiling to soft ball stage (stirring often). Remove and add peanut butter, oatmeal and vanilla. Mix real good and put on waxed paper with a tablespoon. Makes about 1 1/2 dozen cookies.
Cook and drain macaroni. Brown hamburger and drain off fat. Add soups and cooked macaroni to the meat. Heat through, stirring occasionally. Halve the cheese slices into triangles and put on top. Let melt. Serve right in the frying pan.
Cook sweet potatoes. While hot, mash, and mix sugar, nutmeg, lemon flavoring, butter, eggs and milk with the sweet potatoes. Pour in deep dish, unbaked pie crust. Bake for 45 minutes at 375°.
Preheat oven to 400°. In a medium bowl, combine Fiesta Herb with Red Pepper soup mix and tortilla chips. In a large plastic bag or bowl, combine chicken and egg, beaten with water, coating well. Dip chicken in tortilla mixture, coating well. In a 15 1/2 x 10 1/2 x 1-inch jelly roll pan sprayed with no-stick cooking spray, arrange chicken and drizzle with margarine. Bake, uncovered, for 12 minutes or until chicken is done. Makes about 24 chicken strips. Can be served with salsa.
Combine sugar, oil and eggs; beat well. Combine dry ingredients. Add sugar mixture alternately with buttermilk, beating well after each addition. Stir in nuts and coconut flavoring. Pour batter into a well-greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 5 minutes, or until cake tests done. Pour hot Coconut Syrup over hot cake. Leave cake in pan at least 4 hours.
Mix together jello, hot water and sugar until dissolved. Add orange juice, lemonade, pineapple juice and almond flavoring. Chill. When ready to serve, add 4 quarts cold ginger ale.
Add all ingredients to heavy crock-pot. Simmer 1 hour or until meat is falling off of bone. Cool and strip meat from bone. Return to pot and bring to boil.
Beat eggs and egg yolks together until very light. Beat in sugar, cream, salt and liquor. Stir in flour. This dough should be soft. Knead dough on a floured board until smooth. Cover dough and let it stand for 10 minutes. Roll the dough out until it is very thin, about 1/8 inch.
Scrub potatoes, but don't peel. Cut up any large potatoes. (Mature potatoes work just as well.) Cook potatoes in salted water until tender; drain.	In a saucepan, combine dip, cucumber, radishes, milk, salt, pepper and hot pepper sauce. Pour prepared sauce over potatoes in serving dish.
Combine soup, milk and pepper. In a buttered 2-quart casserole, arrange layers of potatoes, ham, onion and soup sauce. Dot top with butter; sprinkle with paprika. Cover. Bake at 350° for 1 hour. Uncover. Bake 15 minutes or until potatoes are done. Makes 4 servings.
Beat all ingredients well and pour into pie shells. Bake 15 to 20 minutes at 425°, then turn to 350°. Bake until center is done.
Mix all ingredients in large bowl (potatoes should be thawed). Pour into oiled casserole and bake at 350° for 45 minutes. If topping is desired, mix 2 cups crushed corn flakes and 1/4 cup margarine and sprinkle on top before baking. Serves 16.
Heat milk slowly over low heat. Add eggs, sugar, soda and salt. Cook, stirring quite often.	Then add can Pet milk. Cool. Place in refrigerator. Put in flavoring and nutmeg just before serving. This is sooo good around Christmastime (or anytime for that	matter), but we enjoy it during the holidays.
Thaw spinach. Brown burger and onion; remove excess grease. In a bowl, combine soup, sour cream, oregano, garlic salt and rice, then add spinach and burger. Put in a 9 x 13-inch pan. Bake at 350° for 15 minutes. Top with Mozzarella cheese, then sprinkle on Parmesan cheese. Bake another 25 to 30 minutes until cheese begins to brown.
Heat milk and sugar to a rolling boil for 1 minute. Add chocolate squares; stir until dissolved, then beat with mixer (on stove) until smooth. Remove from heat. Add 1/4 cup oleo and add 1 teaspoon vanilla.
Heat cider in large pot. Add orange concentrate and heat until dissolved. Add remaining ingredients; stir well until butter is dissolved. Simmer on low or keep hot in crock-pot on low.
Put all ingredients in a jar and shake well. Refrigerate for at least 2 hours to blend all the flavors.
Mix sugar and cinnamon together. Place a layer of sweet potatoes in a lightly oiled 1 1/2-quart casserole dish. Add a layer of apples. Sprinkle with cinnamon and sugar mixture and dot with margarine. Repeat layers. Cover and bake in 350° oven for 1 hour.
Preheat oven to 400°. Generously grease fluted tube pan. Combine the brown sugar, nuts, margarine and water. Heat until the butter melts. Separate the biscuits; cut each biscuit into quarters. Place in mixing bowl. Pour brown sugar mixture lightly over the biscuits. Toss lightly to coat evenly. Spoon into pan. Bake 20 to 25 minutes or until golden brown. Let stand 3 minutes. Invert onto serving plate. Pull apart; serve warm.
Brown sausage; drain thoroughly, blotting extra grease with paper towels. Mix sausage with cheeses, eggs and oregano; save a couple tablespoons of egg to brush on top of roll.
Melt butter, margarine or bacon drippings in large saucepan. Add onion slices and cook until light yellow. Add water, diced potatoes, salt and pepper; bring to a boil. Reduce heat and simmer until potatoes are slightly soft when tested with a fork. Add fish and simmer for 25 minutes. Add milk and heat, stirring occasionally. Serve in hot soup bowls accompanied with large, round crackers.
Sear steak deeply on each side. Brush with mustard, salt and pepper. Cover well with flour and brown in hot oil on both sides. Add other seasoning and water. Cover and cook slowly until tender.
Make pickles. Cover with salt and cold water. Let set 2 days. Pour off. Cover with boiling water. Let set 24 hours. Pour off. Add alum and cover with boiling water. Let set 24 hours. Boil vinegar, sugar and pickling spices. Put pickles in after draining well. Let set 24 hours. Can the next day; hot pickles in hot jars or process 10 minutes.
Trim fat from steak. Cut into serving size pieces. Heat oil in skillet. Add steak and brown on both sides. Place steak in baking dish. Combine all other ingredients and pour over steak. Bake at 325° for 1 1/2 hours.
Pour 1 cup boiling water over the raisins and soda. Let stand until cool. Add the rest of the ingredients and stir. Bake in a large soup or juice can or small soup cans (they should be half to 2/3 full, well greased and dusted with flour). Bake for 45 minutes at 350°.
Grease and lightly flour a 13 x 9 x 2-inch baking pan. In mixer bowl cream together brown sugar and butter or margarine until light. Add eggs, one at a time, beating well after each. Combine buttermilk, pumpkin and molasses. Thoroughly stir together flour, orange peel, soda, salt and spices. Add dry ingredients to creamed mixture alternating with buttermilk mixture, beating after each addition.
Slice or wedge tomatoes and arrange in shallow dish. Combine remaining ingredients and mix well. Pour over tomatoes. Chill, covered, one hour.
Mix cream cheese, instant pudding mix and milk. Beat with electric mixer for 2 minutes. Pour into baked pie shell. Chill 1 hour. Mix jello, cornstarch, Equal and water. Cook, stirring constantly. Let boil for 3 minutes. Cool. Place sliced strawberries in bowl. Pour mixture over berries until well covered; top cheese cake. Chill 2 to 3 hours.
Blend flour, sugars and margarine. Take out 1/2 cup of crumb mixture. To rest of mixture, add buttermilk, soda, egg and vanilla. Blend well. Pour into greased and floured 10 x 14 x 2-inch pan.