HumbleIntelligence/food-ner-1-Million huggingface dataset:
To cook carrots: heat lightly salted water to boil; add carrots and return to boil. Reduce heat to low. Cover and simmer 10-12 minutes until crisp and tender. Drain well; return carrots to pan. Stir in marmalade, butter, mustard and ginger. Simmer uncovered over medium heat 3 minutes or until carrots are glazed, stirring occasionally.
Combine cucumbers, peppers and onions. Sprinkle with turmeric. Dissolve salt in 2 quarts cold water and pour over vegetables. Let stand 3 to 4 hours. Drain thoroughly. Tie spices in cheesecloth bag; add to sugar and vinegar. Heat to boiling and pour over vegetables. Cover and let stand 12 to 18 hours in cold place. Simmer until hot. Bring to boiling. Pack into jars, leaving 1/8-inch headspace. Adjust caps.
In a mixing bowl, cream shortening, peanut butter and sugars. Add eggs, one at a time, beating well after each addition. Sift together flour, baking soda and salt; add to creamed mixture. Chill dough for about 1 hour before baking. Keep dough chilled between baking batches. Roll into 1 1/2-inch balls and place 3-inches apart on ungreased baking sheet. Flatten with a fork if desired. Bake at 375° for 10 to 15 minutes.
Mix sugar and cornstarch in saucepan. Stir in cherries and almond extract. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute after mixture starts to thicken. Pour into a 2-quart casserole dish. Cut shortening into flour, sugar, baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot cherry mixture. Bake until dough is golden brown. Bake at 400° for approximately 25 to 30 minutes. Great with vanilla ice cream.
Mix together. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 15 minutes. Makes 16 cookies.
Combine Ricotta and sour cream in a mixing bowl. Beating slowly, add cream cheese, sugar and butter. Increase speed to medium and add eggs, flour, cornstarch, vanilla and lemon juice. Beat on highest speed possible without splatting for 5 more minutes. Pour mixture into 10-inch spring-form pan and bake for 1 hour at 350°. Turn heat off and leave in oven for 1 hour; let cool.
In a large pot, bring water and salt to a boil. Add noodles and cook, uncovered, until al dente (4 to 8 minutes, depending on size). Drain. Melt butter in pot in which noodles were cooked. Return noodles to pot and add poppy seed, tossing gently to mix. Makes 4 servings.
Mix oil, eggs	and sugar and add the flour, soda, salt and cinnamon. Stir in apples and chopped nuts. Spread in 9 x 13-inch greased	and floured pan. Sprinkle butterscotch morsels on top. Bake at 350° for 50 to 55 minutes.
Heat oven to 350°. In large mixing bowl, cream peanut butter, shortening, sugar and brown sugar. Add egg, milk and vanilla; beat well. Combine flour and baking soda; gradually add to creamed mixture, blending thoroughly. Shape dough into 1 1/2-inch balls; roll in sugar. Place on ungreased cookie sheets and bake 10 to 12 minutes. Remove from oven; immediately place unwrapped peanut butter cup on top of each cookie, pressing down so that cookie cracks around edges. Cool slightly; remove from cookie sheet onto wire rack. Cool completely. Makes about 2 1/2 dozen cookies.
Butter 4 ramekins. In a saucepan melt margarine. Stir in onion and garlic. Cook until onion is clear and yellow, not brown. Remove garlic and discard. Stir in flour. Slowly add chicken stock. Cook until thickened. Add tomato paste, wine and seasonings. Remove from heat. Stir in desired seafood, cut in small pieces. Turn into ramekins. Bake at 400° for 10 minutes. Before baking, sprinkle with bread crumbs. Garnish with lemon slice and parsley sprig.
Cook chicken in lightly salted water until done. Bone and cut chicken into small pieces. Save the broth. Melt margarine and mix well with the package of stuffing.
Add all ingredients together and pour into a slightly prebaked pie crust. Bake at 325° for 40 minutes.
Soften cream cheese and mix remaining ingredients. Refrigerate. Serve chilled with any fruit wedges or can also be used to frost muffins.
Remove crust from bread. Roll with rolling pin until thin. Coat each slice with cream cheese. Place okra spear in center. Roll up and spread thin layer of cream cheese on the outside, then roll in chopped parsley. You can slice them in small slices or in half.
Melt butter in heavy saucepan. Add flour and mix well. Pour in buttermilk all at once and immediately stir vigorously over moderate heat until thickened. Add chili sauce and mix well. Season with salt and pepper. Serve hot. Makes 1 1/2 cups sauce.
Mix well and let set while making pie crust. Pour into three 9-inch pie crusts. Bake 15 minutes on 400° and then turn oven back to 350° and finish baking (about 55 minutes).
Mix sugar, flour, corn syrup, eggs, vanilla, butter and salt. Add pecans. Bake in unbaked 9-inch pie shell or 8 tart shells. Bake at 250° for 1 hour for pie, 40 minutes for tart shells.
Mix together first 5 ingredients. Spread this mixture evenly over batter; pour boiling water over all. Do not stir. Bake at 350° for 1 hour. Cover dish with foil during the last half hour. Serve with whipped cream.
Cook noodles as package directs. Drain off water and add oil. Saute onions. Combine tomato, onions, salts, pepper and parsley. In a casserole place half the noodles, then half the tuna, then half the cheese slices. Pour on half tomato mixture. Repeat. Bake uncovered in 350° oven for 40 minutes.
Place one pastry in pie pan. Place enough chopped onion or onion flakes in bottom of pan to taste. Cube ham slices and sprinkle over onion. Beat eggs with milk and pepper. Pour over ham and onion. Place 4 slices of cheese on top. Add pastry top. Edge as you would any pie. Smooth any remaining egg over pastry top. Bake for 30 minutes at 400°.
Mix soda with sour cream (set aside). Cream butter and sugar until fluffy. Add eggs and stir. Mix sour cream with dry ingredients and alternate with butter and sugar. Beat 2 minutes. Bake in 9-inch pan at 350° for 35 minutes.
Mix cake according to directions. Add 1 package coconut to cake batter. Blend well. Bake according to directions and cool. Punch holes in top with fork. Open can of Coco Lopez and fill space to top with milk. Mix well and pour over cake. When cake is cold spread 12 ounces of Cool Whip on top and sprinkle with remaining coconut. Best if refrigerated overnight.
Boil potatoes in jackets until tender. Peel potatoes and put in heavy skillet with melted margarine; add white sugar, brown sugar, cinnamon, nutmeg and vanilla. Cook until it comes to a boil; boil about 15 minutes on low to medium heat. Put in a baking dish and bake at 350° for 20 to 30 minutes.
Combine potatoes, butter, cheese, sour cream and soup. Add pepper, parsley flakes and paprika. Put into a 9 x 13-inch casserole dish. Mix corn flakes with 1 stick melted butter and sprinkle on top. Bake at 350° for 1 1/2 hours.
Drain each can of beans, peas and corn. Put the onion, celery and green pepper in a bowl. Heat the sugar, vinegar and oil. When cool, pour over vegetables and add chopped pimentos for color.
Mix crushed cookies and butter together. Pat into 9 x 13-inch pan and freeze 1 hour. Let ice cream soften a little. Press it over crumbs. Sprinkle and press peanuts into ice cream. Freeze again.
To reserved pineapple liquid add enough water to make 1 1/2 cups.
Mix altogether. Put in 9-inch pie shells already baked. Put in icebox or freeze.
Mix oleo, shortening, water and cocoa and bring to a boil. Pour into large mixing bowl and add sugar, eggs, vanilla, flour, cinnamon, salt, buttermilk and soda; mix well. Bake on cookie sheet with sides at 400° for 20 minutes.
Heat oven to 350°. Cream butter with brown sugar. Add flour and mix until crumbly. Press into an oblong pan. Bake 12 to 15 minutes or until lightly brown.
In a skillet, cook beef over medium heat until no longer pink. Drain. Add the beans, onion and taco seasoning. Unroll crescent roll dough. Press onto the bottom and up the sides of a greased 13 x 9 x 2-inch baking dish. Seal seams and perforations. Spread beef mixture over crust. Sprinkle with cheeses. Bake, uncovered, at 350° for 30 minutes or until golden brown. Sprinkle with toppings of your choice: chopped lettuce, tomatoes, ripe olives, etc. Yield: 6 servings.
Prepare Rice-A-Roni as on package; cool. Cook carrots 5 minutes or until tender, but not soft. Cool. After cooked ingredients have cooled, mix all together with 1/2 cup mayonnaise; chill. Serves 4 to 6.
On split English muffins, spread some Ragu sauce; add your desired toppings and cheeses. Bake at 450° for 15 to 20 minutes. You can choose your own toppings. A great slumber party dish where each child can make his or her own pizza.
Cook first 4 ingredients until almost done. Add egg noodles. Cook until done. Add cheese. Let melt. Add milk and heat (do not boil). Serve.
Preheat oven to 350°. Cut cauliflower into florets and cook in boiling salted water for 5 to 8 minutes. In skillet heat oil and saute onions until slightly golden. Add drained cauliflower, salt, pepper and parsley. Cook 2 to 3 minutes on medium heat. Beat eggs and milk in a bowl with the Parmesan cheese and set mix with cauliflower mixture. Grease 8-inch baking dish with butter and pour cauliflower mixture into dish. Bake for approximately 35 to 45 minutes or until eggs feel set and firm. To serve, sprinkle with a little Parmesan cheese. Makes 4 to 6 servings. A great luncheon or sidedish.
Mix ingredients. Coat pan sides with butter. Pour ingredients into pan and bake at 425° for 30 to 45 minutes. Great with syrup.
Cream shortening and sugar. Add egg yolks and cold water; beat well. Add vanilla and dry ingredients. Put in greased cookie sheet; sprinkle chocolate chips on top.
Preheat oven to 350°. Peel apples. Slice apples and put in a glass baking pan. Mix flour, butter and sugar. Spread over top of the apples. Make a hole in the middle of the apples and mixture. Pour in hot water. Bake for 45 minutes.
Cream the shortening. Add the sugar gradually. Beat until fluffy. Add eggs; continue to beat. Add vanilla. Sift flour; measure and sift again with cocoa and salt. Add alternately with sour milk. Add soda to boiling water. When dissolved, add all at once to mixture. Stir only enough to blend ingredients. This makes a very thin batter. Pour immediately into greased layer pans. Bake at 350° for 25 to 30 minutes. Makes two (8-inch) layers. Very moist.
Oil a casserole dish. Put Mozzarella cheese on the bottom. In skillet, cook pork with onion and garlic until meat is brown. Drain off fat. Stir in half the undrained tomatoes, salt, oregano, pepper, allspice and cinnamon. Simmer, covered, for 2 minutes. Put hot meat mixture over Mozzarella and bake, uncovered, in a 350° oven about 10 minutes.
Mix first 4 ingredients together until dissolved. Then boil in microwave for 2 minutes. Pour over strawberries in pie shell. Refrigerate.
Mix pudding and pineapple until pudding is moist. Add Cool Whip; mix well. Cut pound cake into thirds, longways. Put a layer of Cool Whip mixture in between each layer of pound cake. Top with another layer of Cool Whip mixture. Can garnish with sliced almonds. Chill for at least 30 minutes.
Melt butter or margarine in 10-inch square pan or 13 x 9-inch. Sprinkle with brown sugar on top. Arrange pecan halves and fresh peach slices attractively on butter-sugar mixture. Pour cake mix over fruit. Bake at 350° for 40 to 50 minutes. Cool 5 minutes. Invert pan onto platter. Serve warm with whipped cream and dust of nutmeg.
Fry sausages in open frypan until almost cooked. Remove and set aside. Add garlic and almost brown. Return sausages to pan and add rappi (washed and drained). Cover and cook rappi until tender; stir often. Salt and pepper added during cooking rappi. Serve hot with crusty Italian bread and red wine.
Place chicken pieces in greased baking pan. Mix together the next three ingredients and pour over chicken. Bake in 350° oven for 1 to 1 1/2 hours. Do not cover. Baste or turn halfway through baking time.
Grill eggplant on top of stove on low heat for 15 minutes or put in oven on 350° for 45-60 minutes, or until eggplant is soft. In a blender, put cumin, lemon juice, salt green chili, 3 Tbsp. olive oil, tahineh, garlic, parsley, and water. Blend until smooth. After grilling the eggplant, peel it and wash. Mash it with a fork and mix it with the blender mixture completely.
Take your nonstick frying pan and spread the frozen beans over the bottom. Add broth and onions and simmer over low heat until liquid evaporates. Stir often so that beans cook evenly. Don't cover the pan; beans cooked in a covered pan quickly lose their color and end up a sickly gray-green. Beans should be crisp and tender by the time the water disappears. If not cooked sufficiently, add a little more broth, but take care not to overcook. Don't throw away the pan juices that remain; serve them over the beans. Serves 3.
Mix in order given; batter will be thin. Spoon or pour onto hot griddle or frying pan. It is not necessary to grease griddle. Turn once; they cook quickly to a light golden color. They may be kept warm on a platter in a warm oven until all batter is used. Serve with syrup, jam, or fresh fruit. Serves 2-4 people. Recipe may be doubled or tripled. (You will need more frying pans.) Leftovers are good reheated in the microwave.
Combine Jell-O, water, strawberries and pineapple in a bowl. Let thicken and then add bananas.	Pour 1/2 of mixture into cold Pyrex dish. Refrigerate. When thick and firm, pour whole carton of sour cream on top of Jell-O and spread evenly. Pour other half of Jell-O mixture on top. Serve with salad dressing or whipped cream.
Put all ingredients in double boiler. Beat with mixture over high heat about 7 minutes or until it fluffs in peaks.
Melt the butter. Add the lemon juice. Add enough cornstarch	to make it feel like cream.	Salt and pepper to individual	tastes. Roll haddock	on both sides. Sprinkle parsley on top and cover with Saran Wrap (microwavable wrap). Microwave on High 8 to 10 minutes.	Let it set still, covered, for another 5 minutes.	Very good and a fast meal.
Mix all ingredients with 1 cup sour cream (8 ounces). Allow to sit in refrigerator 2 to 3 hours and then serve.
Cook rhubarb and sugar until mushy. While hot, add marshmallows and jello. Cool thoroughly. Add Cool Whip. Pour into graham cracker crusts. Makes two pies.
Cream Crisco and sugar. Add rest of ingredients and mix well. Roll into small balls and bake at 350° for 5 to 20 minutes. Remove from pan and roll in powdered sugar. Cool and store in airtight container.
Cook pasta according to directions, Meanwhile, in large skillet, melt butter. Add onion, garlic and paprika; cook until tender. Add spinach and beef broth; heat to boiling. Reduce heat simmer for 3 min. Stir flour into sour cream. Remove pan from heat; stir in sour cream mixture. Toss drained pasta with sauce; serve at once.
First brown ground beef with diced onions together in skillet. Put beef and onions in roaster and add soup, chili sauce, Worcestershire sauce, red hot sauce, celery and add salt and pepper.
Grate cheese. Alternate layers of chilies and cheese in baking dish. Beat eggs, flour and milk together and pour over layers. Bake at 350° for 40 to 45 minutes. Cool a little before cutting in squares.
Heat oil. Stir-fry chicken until white. Season with salt. Add pepper and pineapple syrup. Boil 3 minutes. Mix cornstarch, sugar, soy sauce, vinegar and water and stir in mixture. Cook until thick. Stir in pineapple and vegetables and heat. Makes 5 (1 cup) servings. Serve with rice.
Combine ingredients and cook over low heat 4 to 5 hours or until desired thickness. Keep refrigerated. The amount of sugar to be used depends on whether using sweetened or unsweetened applesauce.
Chop apples and pecans; set aside. Mix oil and sugar. Mix well. Add beaten eggs, salt and flour. Mix well. Add chopped apples, pecans and vanilla. Mix well. Bake in greased and floured 11 1/2 x 7 1/2 x 1 1/2-inch pan at 350° for 45 minutes.
Stir thoroughly. Bake at 375° for 35 minutes. If you add 1 egg, the cake will still be good the next day.
Cook spinach according to directions and drain thoroughly. Add remaining ingredients and mix well. Pinch off and roll into bite-sized balls. Freeze.
Heat oven to 425°. In large bowl, combine flour, baking powder and salt. Cut in shortening until crumbly. Stir in buttermilk just until moistened. Turn dough onto lightly floured surface. Knead until smooth (1 minute). Roll out dough to 3/4-inch thickness. Cut into 8 (2-inch) biscuits; place 1-inch apart on cookie sheet. Bake for 10 to 14 minutes or until lightly browned.
Heat oil in skillet until warmed. Add the onions and saute until tender. Drain onions. Combine onions with remaining ingredients in a medium bowl, stirring well. Spoon mixture into a lightly greased casserole; chill overnight. Bake at 350° for one hour.
Cut meat into small chunks. Cut up bacon and fry with diced-up onion. Add meat; brown well. Add salt, pepper, marjoram, crushed garlic and wine. Bring mixture to a boil, lower heat, cover and simmer for an hour.
Preheat oven to 425°. In 10-inch skillet, heat 2 teaspoons oil; add sausage, onions, bell peppers and garlic and cook, breaking up large pieces of sausage with a wooden spoon, until sausage is crumbly and no longer pink and vegetables are soft, about 2 to 3 minutes. If desired, stir in fennel; stir in salt and pepper. Set aside and let cool. On work surface, press pizza dough into a 12 x 10-inch rectangle. Spread sausage mixture over entire surface of dough, pressing mixture into dough. Starting from side end, roll dough jellyroll fashion to enclose filling; pinch each narrow end to seal and tuck ends underneath loaf. Transfer loaf, seam side down, to 9 x 5 x 3-inch nonstick loaf pan and bake until golden brown, about 15 minutes. Using pastry brush, brush remaining 1/2 teaspoon oil over bread and bake 5 minutes longer. Remove pan from oven and let cool for 5 minutes. To serve, cut into 10 equal slices. Serves 10.
Preheat oven to 375°. Lightly brown ground beef; drain fat. Add mushrooms, chopped onion and bell pepper to ground beef. Brown until vegetables are hot. Put in casserole dish with both cheeses and cream of mushroom soup; mix well. Cover casserole thoroughly with Tater Tots (line neatly). Completely cover with golden mushroom soup (spread evenly). Bake at 375° for 45 minutes. Cool 15 minutes.
Melt chocolate in Kahlua and orange juice over low heat; set aside. Put egg yolks and eggs in blender with vanilla and sugar, blend well. Add heavy cream and blend for 30 seconds. Add chocolate mixture and blend smooth. Pour into serving dishes. When ready to serve, decorate with whipped cream. Use pastry bag and star tip to decorate.
Heat oven to 350°. Grease pan. Mix wet ingredients, then dry, then altogether. Drop nuts and chips on top. Bake 40 to 45 minutes.
Mix all ingredients and put in greased loaf pan. Set pan in hot water. Bake at 350° for 1 hour. To serve, pour over sauce made of 1 can of cream of mushroom soup diluted with 1/3 cup of milk.
Heat milk until bubbles form and remove from heat. Add honey, oil and salt. Dissolve yeast in large mixing bowl. Stir in milk with honey, oil and salt along with eggs. Add 3 white flour and 1 cup whole wheat flour. Beat on low. Then beat on medium until smooth, about 2 minutes. Add 2 cups whole wheat flour with wooden spoon.
In a 9 x 13-inch baking dish, layer hash browns, then sauerkraut and then corned beef and top with Swiss cheese.	Bake for 1 hour at 350°. Cut into squares and top with Thousand Island or Russian dressing. May add dressing while eating.
Pinch crescent rolls together to make 8 rectangles. Mix cheese, mushrooms and salt. Spread on rolls. Roll up like jelly roll. Cut in 1-inch slices. Place on greased cookie sheet. Brush beaten egg on top. Sprinkle on poppy seed, if desired. Bake at 350° for 10 to 15 minutes. Watch closely.
Cook onion and rice in the	2 tablespoons oil over medium heat until golden, stirring constantly. Add green pepper and mushrooms	and cook 2 minutes. Stir in the frozen corn and the bouillon or broth. Bring to boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is	absorbed. Toss lightly with fork. Sprinkle with grated Parmesan cheese, if desired. You can add leftover cut up chicken and water chestnuts (if desired) for a main dish.	You can also add any combination of herbs: rosemary, parsley, basil or marjoram.
Cook prepared potatoes and carrots until tender. Drain and retain liquid for gravy. Saute onion in butter until tender. Blend in flour and salt. Add broth all at once and stir until thick and bubbly. Add remaining chicken, peas, potatoes and carrots. If needed, add more liquid from potatoes and thicken with flour (small amount of flour in cup and slowly add cold water until a paste). Stir into hot liquid and it will not lump. Cook pastry according to directions and serve separately or on top of pot pie. Serves approximately 4 to 6.
Combine all ingredients. Refrigerate. Roll in balls, then in powdered sugar. Bake at 350° for 8 to 10 minutes. Cool. Roll in powdered sugar again.
Combine bacon, broccoli and onion. In a separate bowl, mix mayonnaise, sugar and vinegar. Pour over the broccoli mix and stir well. Let stand overnight in refrigerator and serve cold. Serves 6 to 8. Great for summer parties.
Line bottom of a 12 x 8-inch baking dish with the pound cake. Top with 1 cup of each of the blueberries and strawberries, then top with the thawed Cool Whip. Design the "stars and stripes" with the 3 cups halved strawberries and 1/3 cup blueberries. Refrigerate at least 1 hour. Makes 15 servings.
Place all ingredients in covered casserole at 300° for 3 hours. Serve over rice or noodles.
Heat oven to 375°. In large bowl, combine cake mix, oil and eggs; stir by hand until thoroughly moistened. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet. Flatten to 1/4-inch thickness with bottom of glass dipped in flour. Bake for 6 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheet. If you want, spread any kind of frosting on cookies. Makes 3 dozen cookies.
In large saucepan, brown sausage and pour off fat. Add onion and green pepper; cook and stir until tender. Add spaghetti sauce. Bring to a boil; cover and simmer 15 minutes, stirring occasionally. Toss hot, cooked mostaccioli with oil to coat. Serve with sauce and sprinkle with cheese. Makes 6 to 8 servings.
Combine apples and sugar and set aside. Beat eggs lightly; add oil and vanilla and beat 1 minute. Combine dry ingredients and add alternately with the apples. Stir in the walnuts. Grease and flour a 9 x 13 pan. Bake at 350° for 50 to 60 minutes. May frost with a lemon frosting or serve with whipped cream.
Make dressing of sour cream, vinegar, water, sugar, salt and pepper. Add to cucumbers and chill.
Mix sugar and syrup in Pyrex bowl. Microwave on High for 4 minutes. Add peanuts to the mixture. Microwave on High for 4 1/2 minutes. Add oleo and vanilla. Microwave on High 1 1/2 minutes. Add soda. Stir and pour onto Teflon or greased cookie sheet. Break into pieces when cool.
Saute onions in butter until transparent. Place ham on bottom of pie shell. Sprinkle cheese and onion on top of ham.
Lightly beat eggs in large bowl. Pour in milk. Stir in soup, onion, mustard and Worcestershire sauce and crumbs. Let set a few minutes until crumbs are soaked. Add ground beef and mix very well. Place bacon slices over top of meat in pan. Bake at 350° for about 1 1/2 hours.
Beat brown sugar and oleo together; add egg, vanilla and milk. Sift flour, soda and salt; add to mixture. Add rhubarb. Put in greased 9 x 13 pan. Top with 1/2 cup brown sugar and 1 teaspoon cinnamon. Bake at 350° for 35 to 45 minutes or until done.
Roll 1/2 inch thick. Bake at 375° for 5 to 8 minutes.
Preheat oven to 350°. In a mixing bowl, cream the butter and sugar until light and fluffy. Add eggs; continue to beat. Add the chocolate, salt, flour, marshmallows, chocolate chips and nuts; mix well. Add the vanilla. Pour into a 9-inch square greased and floured baking pan. Bake for 30 minutes. The center will be quite moist. Put on wire rack to cool. Makes 9 (3-inch) squares or 16 (2-inch) squares.