HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook carrots in salted water until medium cooked. Rinse in cold water. Arrange layers of carrots, onions and peppers in bowl. Bring to a boil the remaining ingredients and pour over carrots. Refrigerate; will keep for weeks.
Combine all ingredients and chill. Makes 3 cups, about 44 calories per cup.
Roll marshmallows in melted margarine. Combine sugar and cinnamon. Roll marshmallows in sugar mixture. Wrap crescent triangle (one roll) around each marshmallow, pinching edges tightly to seal. Dip in margarine; place in muffin pan (ungreased). Place foil under pan. Bake at 375° for 10 to 15 minutes, or until golden. Remove immediately and drizzle with glaze. Sprinkle with nuts, if desired. Place under lock and key if you expect to save some for yourself!
Place a layer of tortilla chips close together on a waxed paper-lined 10-inch plate. Sprinkle with chopped chilies and black olives. Top with Cheddar cheese.
Combine all ingredients except vanilla and pecans. Cook over low heat about 30 to 40 minutes, stirring constantly. When a hard ball can be formed when small amount is dropped in cold water, add vanilla. Remove from heat and place pot in 2-inches of cold water in sink. Add pecans and continue stirring until creamy and has become semi-glossy. Spoon out onto waxed paper and let cool. Using a tablespoon, this will yield approximately 75 pralines.
Saute the onions, celery and green peppers. Add to the fried hamburgers. Add 2 cups sliced cabbage. Simmer a few minutes.
Brown meat and follow directions on taco mix. After it has cooked 10 to 15 minutes, add pinto beans. Combine water and salsa.
Soften plain gelatin in 1/4 cup cold water. Dissolve plain and peach flavored gelatin in 1 1/4 cups boiling water. Add orange juice, rind and lemon juice. Add mashed peaches, sweetened to taste. Pour into a 6-cup ring mold and chill until set. Serve with Cream Cheese Dressing.
In large plastic bag or bowl, add all ingredients. Shake or toss until well coated. Empty in pan or baking dish. Bake at 450° for 40 minutes or until potatoes are brown.
Grease and flour a 9 x 13-inch pan. Combine all ingredients except the chocolate chips and nuts. After pouring batter into the pan, sprinkle the chocolate chips and nuts over the top. Bake at 350° for 35 to 40 minutes. Do not cut until completely cold. Serves 12 to 15 people.
Mix fresh chopped cucumbers, fresh chopped tomatoes and chopped fine onions. Mix with fresh lemon juice, little sugar, salt and pepper. Mix with dill weed, tarragon, garlic powder, marjoram and cumin.
Fry onion in butter, then place frozen broccoli in and cook on low fire. Melt in saucepan the mushroom soup and garlic cheese; add the mushrooms. Pour over the broccoli in a casserole dish. Fifteen minutes before serving, sprinkle with bread crumbs and pass in oven. Can be made ahead of time and put in refrigerator.
Preheat oven to 350°. Arrange chops in a shallow baking dish. Season to taste with salt, pepper and garlic powder. Cover and bake 35 to 40 minutes. Remove from oven. On each chop place 1 tablespoon brown sugar, 1 tablespoon ketchup and 1 slice of fresh lemon. Return to oven, uncovered, for about 15 minutes.
Spread avocado over bean dip. Spread sour cream and taco mix over avocado. Sprinkle green onions over spread. Spread grated cheese on top of spread. Spread tomatoes on top. Spread sliced olives on top.
Preheat oven to 400°. Grease a 10-inch deep pie pan. Brown beef, onion, salt, pepper and seasoned salt. Drain and spread in pie pan. Mix milk, eggs and Bisquick until smooth and pour over meat. Bake 25 minutes. Top with sliced tomatoes and Cheddar cheese and bake 5 to 7 minutes longer. Let cool 5 minutes before serving.
Using very large bowl, mix dry ingredients first. Add oil, eggs and buttermilk. (Can be stored in refrigerator for up to 6 weeks.) Bake at 350° for 15 to 20 minutes.
Combine flour, salt, pepper and paprika in a paper bag. Add meat and shake to coat. Reserve flour mixture. Heat fat or oil in heavy kettle and brown meat on all sides. Remove meat. Saute onion and garlic in oil. Add beef broth, 1/2 cup water, tomatoes, salt, pepper, bay leaf, caraway seed and cook until tender. Remove bay leaf. Blend 3 tablespoons flour and 1/2 cup water. Stir in sour cream and heat through. Toss cooked noodles with butter and serve with goulash. Serves 6.
Cut up fruit as needed. Sweeten with honey and a little sugar. Also use 1 small can chunk pineapple in own juice. Mix all together.
Cook broccoli on stove top or microwave. Mix soup and milk in saucepan. Stir in broccoli and olives. Heat through.
Melt butter in saucepan; stir in flour. Reduce heat; add seasoning and liquid, stirring until smooth.
Mix sugar, cocoa, milk, oleo and vanilla; bring to a boil for 2 or 3 minutes. Then mix oats with that. Drop from teaspoon onto platter and chill.
Cook and drain spinach. Mix all ingredients together and form balls and freeze on tray. Bake at 350° for 20 to 25 minutes.
*Make with 3 tablespoons flour, 3 tablespoons butter and 1 cup of milk.
Mix crumbs and melted butter together. Press into 10-inch pie plate. Bake into preheated 350° oven for 10 minutes. Remove from oven. Reduce to 325°. Combine milk, eggs, Worcestershire sauce, salt and cheeses. Mix well. Set aside. Cut up bacon and fry with onion until brown. Drain. Spread bacon and onion in baked crust. Pour in egg mixture. Bake for 45 to 55 minutes. Make sure it is set in center. Cool 5 minutes before cutting and serving.
Mix the first 3 ingredients together. Then mix the next 4 ingredients in a separate bowl. Next, mix all this with flour and salt. When ball form, let rise. Roll out on floured board. Sprinkle with cinnamon and brown sugar. Roll up jelly roll style and slice. Place on cookie sheet and bake at 350° for 15 minutes.
Preheat oven to 350°. Mix all ingredients well and pour into pie shell. Chill 2 hours before serving.
Blend eggs, sugar and oleo. Add other ingredients and mix well. Pour in 8-inch unbaked pie shell. Bake at 300° for 40 minutes. For 10-inch pie, double recipe.
Beat sugar and butter until fluffy. Add eggs, one at a time, beating well. Mix in sifted flour. Add 7-Up and orange juice. Add flavoring last.
Prepare and cook yellow cake as directed on box in a 13 x 9-inch pan. Let cool a little. While still warm, mix together pina colada mix and condensed milk. Punch holes in warm cake and pour mixture over it. (It looks awful, but just wait.) Put in refrigerator and let cool for 30 minutes. Top with Cool Whip and then sprinkle with coconut. Refrigerate for 2 hours and serve.
Mix well. Pour into greased and floured loaf pans. Bake at 325° for 1 hour. Yields 2 loaves.
Heat oven to 400°. Heat oil in nonstick pan. Add mushrooms, cooking over high heat until mushrooms are browned. Add turkey and cook until browned. Add onions, garlic and wine, cooking until wine evaporates. Add tomatoes, basil, oregano, salt and pepper. Bring to a boil. Reduce heat and simmer for 10 minutes. Cook the lasagna strips. Lightly grease a 2-quart oblong baking dish. Place a layer of lasagna noodles on bottom. Beat the Ricotta cheese with the warm milk and add a little fresh parsley. Spread 1/3 of the cheese mixture over the noodles. Spread some of the tomato sauce over the cheese and sprinkle 1/4 of the Parmesan cheese over the tomato sauce. Repeat, ending with a layer of noodles. Sprinkle remaining Parmesan cheese and pour the melted butter over the entire casserole. Bake for 20 to 25 minutes or until hot and bubbling. Serves 6 to 8.
Cook noodles according to package directions. Put noodles in a bowl, then add broccoli, tomatoes, water chestnuts, onion and olives.
Combine water and cranberries in medium saucepan. Boil gently, uncovered, until all cranberry skins pop, stirring occasionally. Remove from heat and mash slightly. Add Equal and chill.
Mix all well, bake in a preheated oven at 350 for 45 minutes.
Preheat oven to 375°. Combine shortening, peanut butter, brown sugar, milk and vanilla. Beat until well blended. Add egg. Beat until blended. Combine flour, salt and baking soda. Add to cream mixture. Mix until just blended. Drop by tablespoons onto a cookie sheet. Flatten slightly in a criss-cross pattern with a fork. Bake for 7 to 8 minutes, or until beginning to brown. Cool 2 minutes on cookie sheet. Remove and cool completely.
Mix ingredients. Mix with enough mayonnaise to stick together. Serve on lettuce, if desired.
Mix crumbs and butter. Reserve some crumbs for the top. Pat the rest in a 9 x 13-inch pan. Beat pudding, milk and coloring until thick. Add softened ice cream and beat. Pour over crumbs. Spread whipped topping on top and sprinkle on the rest of crumbs. Refrigerate overnight.
In buttered pan, place the uncooked rice. Empty soup in bowl and add 1/2 cup water for each can. Mix soup, water and pour over rice. Add almonds. Salt and pepper chicken and dip pieces in melted margarine and place on top of rice mixture. Bake at 250° for 3 hours or bake at 350° for a shorter time or until chicken is golden on top.
Mix ingredients. Place bread slices in a 9 x 13-inch pan. Pour mixture over bread. Refrigerate overnight. Bake at 350° for 45 minutes.
In large bowl, cream margarine, cream cheese and sugar until fluffy. Add vanilla and 1 egg at a time, beating after each. Stir in flour on low speed. Spoon mixture into 10-inch tube pan. (Can't use regular Bundt pan.) Bake in 300° oven for 1 1/2 hours. I usually go around mine with a knife. Shake and turn out within 5 minutes.
Use Bisquick biscuit recipe on package. Add sugar, cinnamon and one medium-size sweet potato which has been cooked in microwave or in oven and mashed. Pat out dough with extra flour to keep from sticking and cut into biscuits. Bake in greased iron skillet at 400° for approximately 12 minutes. Serve with butter, sorghum, syrup or honey.
Mix Dream Whip, milk and sugar until thick and blend in cream cheese. Alternate layers of bananas and cream cheese (B-C-B-C); leave a well in center of pie or heap sides with cream. Fill in center of pie with blueberry pie filling. "Refrigerate."
Saute onion in water. Mix all ingredients together and pour into buttered casserole. If desired, layer with Cheddar cheese. Cover and bake at 350° for 30 minutes.
Combine cucumbers, onions and salt. Let mixture soak 3 hours. In a saucepan, warm the vinegar and sugar. Stir to dissolve sugar. Drain cucumbers and add to vinegar mixture. Ladle into plastic freezer containers and freeze. When ready to use, defrost and serve chilled. Yield: 1 1/2 quarts.
Cook macaroni in boiling, salted water. Drain well. Add enough milk to cover and stir constantly while cooking to keep from sticking. Add cheese, salt, pepper and bacon fat. When cheese is well-melted, remove and cool. Add celery and eggs. Mix well with mayonnaise and serve on lettuce leaf.
Mix oats, flour and brown sugar. Add nuts. Cut in butter or margarine with a pastry blender or fork until crumbly. Place half of this mixture in a greased 8 x 8-inch square pan. Cover with uncooked rhubarb which has been mixed with remaining ingredients. Top with other half of oat mixture. Bake 45 minutes in a 350° oven. Serve warm. Cut into squares. This may be served with ice cream.
Wash grapes and pull off stems. Do not hull. Boil for 20 minutes. Do not add water. If it is not too thick, boil 5 more minutes. Run through sieve to remove seeds and put in small sterilized jars. Seal with wax.
Combine rice, soup, pimento, water, green pepper and onion in casserole; mix well. Dot with margarine. Bake at 350° for 45 minutes to 1 hour or until rice is tender. Yield: 6 servings.
Heat oven to 350°. Grease and flour pans. Put sugar, shortening, egg whites, vanilla and milk into a large mixing bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Pour into prepared pans and bake at 350° until a toothpick inserted in the center comes out clean or about 25 minutes. Cool and frost with Seven Minute Icing and coconut.
Place chicken in oblong baking dish. Pour soups over chicken. Mix dressing according to directions, substituting chicken broth for water. Spread this over soup and chicken. Bake in a 300° oven until bubbly and lightly browned.
Mix all by hand, then add blueberries last. Mix well. Bake in muffin pan at 350° for 25 minutes. Yield 12 muffins.
Combine flour and salt in a large bowl. Gradually add water until mixture is a putty-like consistency. Knead dough for 5 minutes or until ingredients are thoroughly blended. Lay out a sheet of waxed (or freezer) paper. Sprinkle with flour. Roll out dough to 1/4-inch thickness. Cut with a cookie cutter (dip in flour if it sticks). Make a hole with a straw or skewer. Lift with a narrow spatula and place on a rack. Air dry for 48 hours at room temperature. Can be painted when dry. Store in dry place.
Stock: Place 5 pounds of bones in roasting pan. Roast bones for 2 hours at 425°, uncovered. Place bones in large soup pot. Add 1 quart of water for every pound of bones. Add chopped celery, chopped carrots, 2 chopped onions and all of the onion skins from the 5 pounds of onions (skins add color). Bring to heavy boil. Add 1/2 dozen peppercorns and simmer for 8 or 9 hours. Do not salt. Strain stock and return stock to pot.
Preheat oven to 325°. Cream oleo and shortening together. Add sugar and eggs, one at a time, beating after each. Sift flour, baking powder, cocoa and salt. Add dry ingredients alternately with milk. Add vanilla, eggs and the last of the flour. Bake in a tube pan for 1 1/4 hours at 325°.
Heat oven to 350°. Cut off stem end of each pepper. Remove seed. Cook peppers in water for 5 minutes and drain. Cook and stir ground meat and onion in medium skillet until onion is tender. Drain off fat. Stir in salt, garlic salt, rice and 1/2 cup of the tomato sauce; heat through. Lightly stuff each pepper. Stand peppers in an ungreased dish, pour remaining tomato sauce over peppers. Cover; bake for 45 minutes. Uncover and bake 15 minutes more.
Layer in order listed, using about 1/3 of each ingredient in "first round" and the remainder of each ingredient in the "second round" of layers, always beginning with cake crumbs and ending with coconut.
Peel and devein shrimp. Slice peppers. Set aside dry ingredients. In a large frying pan, melt butter. Add garlic and peppers. Cook on medium heat until soft. Put water on for pasta and, once boiling, add pasta to water. Place shrimp in frying pan; stir-fry with peppers until shrimp turn pink. Add dry ingredients; mix. Serve shrimp mixture over fettucini. Makes 4 servings.
Cut cake into bite size pieces. Place 1/2 of the cake in dish. Beat cream cheese and sugar together. Add Cool Whip; mix well. Put 1/2 of this mixture over cake. Add other 1/2 of cake, then the remainder of cheese mixture. Top with pie filling. Chill and serve.
Mix until crumbly flour, oatmeal, brown sugar, butter and cinnamon. Press 1/2 of mixture in bottom of 9-inch pan. Mix and stir until thick and clear (about 5 minutes) sugar, cornstarch, water and vanilla. Mix and place rhubarb and strawberries in pan. Pour liquid over rhubarb and strawberries. Top with rest of the crumbs. Bake at 350° for 1 hour.
In a heavy Dutch oven or soup pot, lightly brown the pork in the oil. Add the onion soup, 1 1/4 cups water, lemon juice and salt. Simmer, covered, for about 15 to 20 minutes. Add cabbage, carrots, green pepper strips and barbecue sauce with additional 1 cup water. Cover and increase heat to medium. Continue cooking for about 15 minutes longer or until mixture is slightly thickened.
Mix ingredients and drop by teaspoon on cookie sheet! That's all! Bake in 350° oven for 10 minutes.
Combine flours, milk powder, oats, cornmeal and sugar. Cut in shortening so the mixture is crumbly. Stir in egg. Stir bouillon in hot water until dissolved. Slowly add to flour mixture. Form a dough ball and knead 5 minutes. Divide dough in half and roll out 1/2-inch thick. Make cutouts or 5 dozen nuggets. Place on plate and microwave on Medium for 5 to 10 minutes, until firm and dry to touch. Rotate plate every 2 minutes and turn shapes over when halfway done. Cool and shapes will turn crisp as they cool. Makes 1 1/2 dozen cutouts.
In a 13 x 9-inch pan, put onions and garlic in bottom. Place brisket on top. Mix all ingredients in bowl and pour over brisket. Cover; roast in 350° oven until tender, approximately 4 hours. Yields 10 to 12 servings.
Melt chocolate and paraffin in double boiler. Mix rest of ingredients by hand and shape in balls the size of walnuts. Insert toothpicks into top of balls. Dip into melted chocolate. Place on wax paper to cool on toothpick end.
Mix meat, onion soup mix, milk and egg. Press firmly into ungreased loaf pan. Loosen edges with a spatula and unmold into a 13 x 9 x 2-inch baking pan. Mix remaining ingredients and pour or spoon over meat. Bake 1 hour in a 350° oven. Makes 8 servings.
Mash a cold boiled potato and work in confectioners sugar and vanilla until desired consistency. Press the mixture down flat and spread with peanut butter. Roll up as a jelly roll or roll into balls and dip in melted chocolate. Real good, don't knock until you try it.
Blend milk and cherry pie filling. Add crushed pineapple (drained), vanilla and nuts. Blend in Cool Whip and refrigerate.
Mix all together and put chips on top. Bake at 400° for 20 minutes.
Combine flour, sugar, cocoa, baking powder, salt and nuts; set aside. Combine oil, eggs and vanilla. Add to dry mixture. Do not overmix. Spread into a 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Mix ingredients and fold in egg whites, beaten dry. Fry in deep fat, dropping from a teaspoon.
Boil for 3 minutes the milk and sugar. Add remaining ingredients. Drop by teaspoons onto wax paper.
Cook vegetables according to package and mix with celery, onion, cheese and mayo. Pour into a 2-quart casserole dish. Top with 1 tube crushed Ritz crackers and 1 stick melted margarine or butter. Bake at 325° for 25 minutes.
Fill Bugles with peanut butter; cake decorating bag works well. Melt almond bark and dip filled Bugle in almond bark.
Mix peach juice and jello. Heat to dissolve, let cool. Mix buttermilk and Cool Whip. Cut peaches with fork. Add peaches to Cool Whip and buttermilk mixture, then add to jello. Refrigerate for several hours.
Pat crescent rolls into bottom of 9 x 12-inch greased baking pan. Brown sausage; drain grease. Spread potatoes on top of rolls. Sprinkle sausage on top of potatoes. Sprinkle cheese on top of sausage. Mix eggs with milk. Pour on top of layered mixture. Bake for 30 minutes at 375°.
Combine all ingredients and sprinkle over an 8 1/2 x 13-inch glass dish with raw, sliced apples. Bake 35 minutes in a 350° oven until the apples are fully cooked.
Preheat oven to 375°. In small saucepan, cover raisins with water. Bring to boiling, remove from heat. Cover and let stand 5 minutes. Drain. Meanwhile, in larger bowl, beat shortening and brown sugar. Beat egg and milk. Stir together flour, soda, cinnamon, salt, cloves and nutmeg. Add to shortening mixture. Beat well. Stir in nuts, apple and raisins. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8-10 minutes. Yield: 3 1/2 to 4 doz.
Grease 9-inch square pan. Lightly spoon flour into measuring cup; level off. In large bowl, combine 1/2 cup all-purpose flour, whole wheat flour, sugar, salt and yeast; blend well.
Crust: Prepare graham cracker crust by combining crumbs, 1 stick butter and sugar. Prepare the following layers:
Brown steak (sliced thin and cut in 1 x 3-inch strips) in margarine. Add soy sauce, sherry, beef broth and sugar. Cover skillet and cook for 10 minutes. Slice onions thinly. Wash and slice mushrooms. Slice celery. Drain liquids from 1 can bamboo shoots and water chestnuts. Add to browned steak with mushrooms, onions and celery. Cook, uncovered, until mixture is heated through. The vegetables should retain some crispness. Serve with fluffy rice. Makes 6 servings.
Combine all ingredients in small bowl, stirring well with a wire whisk. Cover and chill. Serve over salad greens or fresh fruit.
Saute onion. Mix with other ingredients. Shape into croquettes and fry or bake until browned.
Beat eggs thin; add brown sugar, milk, flour, vanilla and butter. Add chopped pecan. Put in unbaked pie shell. Bake 30 minutes at 350°.
Combine all ingredients. Roll into walnut size balls and place on cookie sheet. Cover and freeze. Bake still frozen at 350° for 15 minutes. Excellent hors d'oeuvre.
Brown meat and onion in a frypan. Drain well. Combine all ingredients, except pasta and pepper in a large pot. Simmer, covered, for at least 2 hours. Add pasta and simmer 15 minutes. Season with pepper. Makes 10 servings. Great for holidays; everyone can help themselves if you are busy.
Line angel food tube with brown (sacks) paper. Cut all fruit and nuts into small pieces. Add dry ingredients; mix. Beat eggs and vanilla. Pour over mixture; mix well. Pour into pan and bake 2 hours at 250°.
Mix soups and water together. Add rice. Pour into deep baking dish (8 x 8-inch Pyrex). Cover with wax paper or plastic wrap. Cook in radar range (covered) on Full power for 4 minutes. Place pieces of chicken on rice mixture. Cover again and cook on Full power 18 to 20 minutes. Turn chicken over 1 or 2 times during cooking.
Make sauce with vinegar, Worcestershire sauce, mustard, salt and pepper. Mix well. Add potatoes, celery, pimentos, sugar, pickle relish and mayonnaise. Garnish with eggs and paprika. Chill.
After popping corn, place into a large brown grocery bag. Do not salt. Combine brown sugar, margarine, syrup and salt in a 1 1/2 to 2-quart microwave bowl. Bring to a boil, then cook for 2 more minutes on High in microwave. Stir in soda, then pour on top of corn in bag. Close bag and shake. Cook in microwave 1 1/2 minutes more; shake and repeat. Pour into pan and let cool.
Add cornbread mix to other ingredients, one at a time (mixture will be thick). Cook at 350° for 40 minutes or until done.
Brown onion in butter. Add ketchup, vinegar, and brown sugar. Add all other ingredients to taste. Place meatballs in crock pot and pour sauce over. Cook 3 to 4 hours.
Combine all ingredients, except potato chips. Sprinkle with potato chips. Bake at 350° for 45 minutes. Yields 4 to 6 servings.
Dip the chicken in the butter, then roll it in the cracker crumbs. Bake for 30 minutes, or until well done.
Pour water into a small saucepan; add raisins. Cook until water is dissolved. Mix applesauce, sweetener, eggs and oil. Stir until well blended. Add other ingredients; stir well. Pour into greased and floured tube pan; bake for 1 hour at 350°.
Mix flour and salt. Stir in water. Knead for 5 minutes. Roll dough on floured surface until 1/4 inch thick. Cut with cookie cutters. If making hanging ornaments, make a small hole with a straw at top of ornament. Bake at 350° for 30 to 45 minutes or until edges turn brown, on well greased cookie sheets. Decorate with paints, glitter, glue, etc. Use string or ribbon to hang.
Mix apples and eggs together. Add sugar and oil; stir well. Mix dry ingredients together, then add to apple mixture. Bake in 13 x 9-inch greased pan. Bake 45 to 50 minutes at 350°.
Mix all ingredients together. If too dry, add more mayonnaise. May be served hot or cold.
Heat oil until very hot in a heavy pan. Add rice; brown slightly, stirring constantly. Add garlic, onion, cumin, salt, tomato and broth or water. Bring to a boil. Reduce to low heat and cook 45 minutes or until rice is tender.
Completely dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Stir in strawberries and bananas. Place cake cubes in large serving bowl; sprinkle with orange juice. Spoon gelatin mixture over cake in bowl. Chill 10 to 15 minutes.
Fry meat and onions until lightly browned. Add other ingredients. Bake 30 minutes.
In large bowl stir eggs, corn syrup, chocolate, sugar, butter and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in 350° oven 50 to 60 minutes or until knife comes out clean	when inserted into pie. Cook on wire rack. Serves 8.
Cut buttered bread into strips. Put in a greased casserole. Beat eggs slightly. Add other ingredients and mix well. Pour over bread. Bake at 325° for 1 hour. Bake casserole in a pan with a small amount of water in the pan.