HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scrape and cut carrots into thin strips. Place carrots in a deep 1/2-quart heat resistant, microwavable dish. Set aside. In a small microwavable bowl, combine remaining ingredients. Heat, uncovered, on Full power for 1 minute or until butter is melted. Spoon butter-sugar mixture over carrots. Heat, covered, on Full power for 7 minutes. Spoon sauce over carrots and heat, uncovered, on Full power an additional 3 minutes.
Put everything together. Cook in 350° oven for 15 minutes uncovered. Stir and continue cooking uncovered for total of 1 hour. Serves 4.
Mix together flour, margarine and nuts until crumbly. Pat out in oblong dish. Bake at 300° for 15 minutes. Let cool.
Preheat oven to 350°. Prepare pie crust. In medium pan, over low heat, heat chocolate with butter or margarine just until melted; remove from heat. Add sugar and next 6 ingredients with hand beater or wire whisk; beat until well mixed. Stir in walnuts. Pour mix into unbaked pie crust. Bake 45 to 55 minutes, until filling is puffed. Cool. Serve topped with ice cream or Cool Whip.
Remove cores or stones from fruits and slice or halve according to size. Sprinkle lemon juice over any fruit likely to brown. Arrange in layers in large glass dish. Add sugar to wine and pour over fruit. Leave in refrigerator for several hours or overnight to allow fruits to macerate. Serve with cream. Serves 12.
Mix vegetables together. In a separate bowl, mix oil, vinegar, sugar and salt. Pour over vegetables. Marinate in refrigerator overnight. Stir occasionally.
Dissolve jello in boiling water. Drain pineapple. Add cold water to syrup to make 1 1/2 cups. Stir into jello. Chill until slightly thickened. Combine cottage cheese and 1/2 jello in small bowl. Beat with mixer until smooth. Stir in 1/4 c. pineapple. Fold remaining pineapple into clear jello. Spoon half of clear jello into 6 cup mold. Spoon cottage cheese mixture over clear layer. Spoon remaining jello over cottage cheese layer. Chill until firm.
Combine and pour over fish. Sprinkle 1/2 cup blanched slivered almonds on fish. Bake at 375° for 15 to 20 minutes. Top with orange or lemon slices.
Mash the potatoes, mixed with the other ingredients, until smooth and fluffy. Pour into lightly greased casserole; cover tightly and refrigerate for later use in planning a dinner when you need to save time. Will last up to 2 weeks in refrigerator. When ready to use, uncover, sprinkle top with paprika and dot with butter and bake, uncovered, for 45 minutes at 350°.
Mix, bake in grease in an iron skillet. Very good. No oven temps or times were given in 1948! Suggest 400° for about 22 minutes. M.N.
Blend all ingredients in blender and pour into an already made graham cracker pie crust. Top with can of cherry pie filling.
Prepare noodles in salted water according to package directions. Brown ground beef in 3 tablespoons butter. Drain. Add tomato sauce and pepper. Simmer 20 minutes. In a medium bowl, combine cottage cheese, sour cream, cream cheese and green onion. In a large casserole dish, layer 1/2 of noodles, then cheese mixture. Top with remaining noodles. Pour 2 tablespoons melted butter over noodles. Put meat sauce on top. Bake at 350° for 30 minutes.
In top of double boiler, beat egg yolks slightly and add sugar, salt, lemon juice and peel. Cook until mixture coats spoon. Stir frequently. Remove from heat. Bring orange juice to boil and pour over orange jello and stir until dissolved. Blend egg mixture and gelatin mixture together and cool. Beat egg whites and cream of tartar until stiff. Gradually add 1/2 cup sugar. Continue beating until whites hold stiff glassy peaks. Fold in the cooled gelatin egg mixture and add diced cantaloupe, folding it in carefully. Pile into baked pie shell. Chill at least 4 hours. May top with whipped cream.
Brown ground beef and onion; drain well. Mix pizza sauce, cheese, garlic salt and oregano with ground beef mixture. Put in a 9 x 13-inch greased pan. Mix eggs, milk, oil, salt and flour together; pour on top of meat and cheese mixture. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Combine all ingredients in your slow cooker crock-pot. Cook on high for 5 to 6 hours.
Cream the cream cheese, then mix powdered sugar, wine, mustard, Old Bay and onion powder. Add crabmeat. Refrigerate at least 3 to 6 hours. Roll into 2 balls; roll balls in crushed pecans. Refrigerate overnight. Serve on crackers.
Roll out Rice Krispies until they are very finely crunched up. Dip chicken parts into melted butter or margarine. Then roll chicken parts into crunched up Rice Krispies. Place in baking pan. Salt and pepper to taste. Bake at 375° for 1 to 1 1/2 hours or until chicken is done.
Prepare cake mix and directed on box. Cut off the top of the orange (about 1/3). Save for lid. Spoon the fruit out of the bottom 2/3 of the orange, leaving empty shell. Fill shell 1/2 full with cake batter. Place lid back on orange. Wrap entire orange in aluminum foil. Place in coals of campfire for 10 to 12 minutes. Eat out of shell. One orange per serving.
Toast pecans in 1/4 c. butter at 325 degrees for 25 minutes. Sift flour with baking powder and salt. Cream one cup of soft butter. Slowly add sugar to butter, until creamy. Beat in eggs. Beat in dry ingredients, alternating with milk. Beat well. Stir in vanilla and pecans. Pour into three 8 inch greased and floured cake pans. Bake at 350 degrees for 25 minutes. Cool.
Soften yeast in warm water. In mixing bowl, combine sugar, butter, salt and milk. Cool to lukewarm. Stir in egg and yeast. Gradually add flour to form a stiff dough. Cover. Let stand in a warm place for 1 1/2 hours. Toss on a floured surface until no longer sticky. Roll out dough on floured surface to a 12 x 15-inch rectangle. Brush with margarine.
Bake angel food cake according to package directions. Chill other ingredients in metal bowl with beaters. Whip until mixture is consistency of whipped cream. Ice cake when cool with whipped cream. Sprinkle with slivered almonds. Refrigerate.
In a 2-quart glass pitcher, melt chocolate and butterscotch chips on Medium-high for 2 minutes, or until melted. Stir until smooth. Stir in	noodles and peanuts. Drop by teaspoon onto wax paper.	Let set until firm.
Mix all of the ingredients, except onions. Pour into crust and top with onions. Bake at 325° for 30 minutes. You may substitute green onions and green peppers in the mix and omit fried onions on the top.
Brown ground beef and drain. Saute onions and bell pepper. Add tomatoes, tomato sauce, salt, pepper and chili seasoning mix. Add shredded cabbage with 2 to 3 cups water. Bring to a boil and simmer until cabbage is cooked to your liking.
Melt the margarine in a 9 x 12-inch pan. Mix milk, sugar and flour	and pour over margarine. Pour blueberries over mixture and bake at 350° for 1 hour. Flour will rise to top. Whipped topping may be used when served.
Cover rhubarb with boiling water and let stand 5 minutes; drain. Cream sugar and shortening, add egg and beat well. Fold in dry ingredients alternately with milk. Fold in rhubarb and nuts. Pour in greased pan and bake at 350° for 40 minutes.
Spray two sets miniature muffin tins with nonfat cooking spray. Place won ton skins in muffin cups. Bake at 350° for 7 to 8 minutes. Remove from tins and place on cookie sheets.
Melt chocolate chips with shortening, stirring until smooth. Remove from heat. Stir in raisins and almonds. Drop by tablespoonfuls onto waxed paper. Chill until ready to serve. Makes 2 dozen.
Combine 1/4 cup butter and cracker crumbs into a 9-inch pie pan. Saute onion in 2 tablespoons butter.	Place in crumb shell. Top with eggs beaten with the	milk and the salt. Sprinkle with cheese and bake at 350° for 30 minutes. Delicious with bacon or sausage.
Melt margarine and peanut butter. Remove from heat; stir in powdered sugar, graham cracker crumbs and flavoring. Mix well and cool thoroughly. Shape into balls about the size of a quarter and chill.
Melt butter in saucepan over medium heat. Add shrimp. Cook for 5 minutes. Add remaining ingredients. Cook for 7 minutes over low fire. Serve with French bread.
Preheat oven to 400°. Combine 10 cups thin sliced pared apples and peaches, spices, sugar and flour into mixing bowls. Turn several times and allow the ingredients to rest and mingle while preparing the pastry. Carefully place the ingredients into a pastry lined glass pie plate. Build the mound from the rim up to the center. Clip the excess pastry to within 1/2-inch of the pie plate. Add lemon drops and butter.
Mix together sugar, flour and egg. Add pineapple juice and cook until thickened. Add butter and fold in. As mixture cools, fold in whipped cream or Cool Whip. Spread over top of set jello and sprinkle with nuts.
Cream butter, sugar and cocoa, then add eggs and vanilla. Mix well. Add flour, coconut and nuts; beat 2 minutes. Bake in a 10 x 15-inch pan at 350° for 30 to 40 minutes. When done, spread with 1 large jar of marshmallow cream on warm cake. Cool well. Frost with the following frosting.
Mix all spices. Rub all over hens. Grill until juices run clear, about 15 minutes a side.
Mix dry ingredients. Cut in suet or lard. Add milk. Knead dough. Divide into 12 balls. Roll each into a 6-inch circle.
Combine dates, water and sugar in saucepan. Bring to boil; simmer, stirring constantly, until thick. Remove from heat and stir in lemon juice. Sift together flour and salt; stir in brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in coconut and nuts. Press 1/2 crumb mixture in the bottom of a greased 13 x 9-inch pan. Spread with the filling. Sprinkle remaining crumb mixture on top and press down lightly. Bake at 350° for 30 to 35 minutes. Cool; cut into bars.
Dissolve soup mix in water. Add crab liquid and whipping cream. Simmer 20 minutes. Stir in crabmeat and wine. Heat. Serve warm.
Cook broccoli in salted water. Drain. Put in ovenproof square baking dish. Mix milk and soup and pour half over broccoli. Add salt and pepper to taste. Sprinkle half of onion rings on top of soup. Add Cheddar cheese and mushrooms and remaining soup. Bake, covered with foil, for 40 minutes in 350° oven. Take out and add remaining onion rings on top. Bake for 10 more minutes, uncovered.
Season chicken with salt, pepper, garlic powder, ginger and oregano. Dot with butter and brown on both sides under broiler. Sprinkle with oregano. Saute mushrooms in butter and garlic powder. Combine sherry and chili sauce in saucepan and simmer for a few minutes. Add tomatoes, green pepper and mushrooms to chicken and pour sauce over all. Bake, uncovered, at 350° for 45 minutes to 1 hour. Baste often with juices.
Place macaroni in a medium bowl. Add onions, celery, crab meat, mayonnaise, salt, and pepper. Mix well. Serve on lettuce leaves. Can be made ahead of time and refrigerated.
Wash eggplants with cold water. Cut off stems and discard. Cut eggplants in half lengthwise. Scoop out inside of eggplant very well. Saute garlic in olive oil until slightly brown. Add to frying pan scooped out mixture of eggplant and saute until soft. Remove from frying pan.
Put oil in skillet and heat. Add carrots for 5 minutes. Then add peas for 5 minutes. Add onions and green pepper. Stir-fry 10 minutes. Add broccoli pieces for 5 minutes. Drain the oil off.
In a large bowl, whisk together the cornmeal, whole wheat flour, unbleached flour, baking powder and sage. In a medium bowl, whisk together the milk, egg, honey and oil. Pour over the dry ingredients and mix well. Coat 12 muffin cups with nonstick spray. Divide the batter among the cups, filling them about halfway. Bake at 450° for 15 minutes or until golden.
Mix beef, taco sauce, refried beans, peppers, onions and ketchup together. Add Tabasco sauce to taste. Spread into 2 pie plates or square pans. Cover with cheese. Bake 15 minutes at 350°. Use chips of your choice.
Beat all of the ingredients, except wafers, together for 5 minutes. Place vanilla wafers in bottom of muffin baking cups. Pour filling into cups about 3/4 full. Bake at 350° for 20 minutes. Refrigerate before serving and top with favorite pie filling.
Spread butter on one side of each tortilla. Combine the next 5 ingredients and spread on tortillas. Roll up each tortilla and wrap in plastic wrap. Refrigerate. To serve, cut in 1/2-inch slices and serve with salsa.
In blender, combine ingredients except ice. Blend until smooth. With blender running, add ice cubes, one at a time through opening in lid, blending until slushy. Makes 4 servings. Contains 94 calories. Diabetic Exchange: 1/2 cup Milk, 1 Fruit.
Mix well green beans, Shoe Peg corn, sour cream, celery soup, onion and grated Cheddar cheese. Spread in greased casserole dish. Combine melted butter, Ritz crackers and slivered almonds and spread over casserole and bake at 350° for 30 to 35 minutes.
Boil water. Use 1 cup of water and 1 cup of liquor. Mix and pour into 1 or 2 ounce plastic cups with lids. Chill until set.
Saute onions and garlic in the oil; when the vegetables are just transparent, add sausage slices and brown lightly. Add beef stock and all other ingredients. Bring soup to a boil, stirring to keep the bottom of the pan from burning. Reduce heat. Allow to simmer for 35 to 45 minutes or longer if you like, stirring occasionally. Correct seasonings to taste.
Mix together all ingredients except cherries. Wrap small amount of dough around well-drained cherries. Bake at 350° for 12 to 15 minutes. Use cherry juice to make powdered sugar icing or glaze. Makes 20 to 25 cookies.
Beat together the cream cheese, confectioners sugar and milk; spread over sliced cake. Sprinkle pecans over the cheese layer. Spread Dream Whip over nuts. Mix pie filling and extract together and pour over whipped cream. Chill overnight.
Work all ingredients into dough, except Reese's miniature peanut butter cups. Put small amount of dough (not even a teaspoonful) into greased miniature muffin tins. Push down flat. Do not line sides of tins. Bake at 375° for 8 to 10 minutes or until brown. Drop a miniature peanut butter cup into the middle of each muffin tin as soon as they come out of the oven. Let stand 15 minutes before removing from pan. Makes 48 cookies.
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream, mayonnaise, soup mix, chestnuts and green onions. Cover. Refrigerate 2 hours. Stir before serving. Make be served in a hollowed out round loaf of bread.
Butterfly shrimp and wash under cold running water. Combine egg and salt in a shallow bowl. In another container, combine flour and cracker crumbs. Dip each shrimp in egg mixture, then roll in cracker mixture. Repeat procedure. Heat oil until 365°. Fry shrimp for 2 or 3 minutes until golden brown. Drain on absorbent paper. Makes 6 servings.
Brown hamburger and onion. Drain. Add remaining ingredients. Stir until blended. Serve warm with Guiltless Gourmet no oil tortilla chips. Serves 8.
Mix chicken, celery, almonds, onion, cheese and salt. Add juice and mustard to mayonnaise. Fold into chicken mixture. Put into casserole. Sprinkle with potato chips. Bake at 375° for 15 to 20 minutes. Serves 6.
Cream butter and sugar together; sift flour and add salt and resift. Add to creamed mixture, working it thoroughly with fingers. Work in vanilla and nuts (or coconut). Chill about one hour, then roll about one-inch in diameter. Cut one-inch lengths and roll into balls. Place on lightly greased pan. Bake in moderate oven for about 14 to 17 minutes, or until lightly brown. Roll in confectioners sugar.
Stir sweet milk, sugar and shortening together and bring to a boil. Set off and cool to lukewarm. Add flour and dry yeast. Let rise until double in size and add 3 cups flour, baking powder and salt. Sit in refrigerator in covered bowl and use as wanted. Shape and let rise out of refrigerator until high and light before baking.
Cream the cheeses and apple juice concentrate. Stir in carrots. Form into small balls and roll balls in chopped nuts.
Put alternate layers of drained beans and onions in a casserole dish. Mix soup, milk and basil; pour over beans and onions. Sprinkle cheese over top. Arrange 1 inch pieces of bacon on top of cheese. Bake at 375° for 30 minutes.
Mix sugar, cornstarch and water together. Heat until thick and clear. Remove from heat. Add the strawberry jello mix. Put in refrigerator for 15 minutes. Mix with strawberries.
Cream oleo and sugar. Add soda, salt, flour and buttermilk. Mix well. Separate eggs. Set aside egg whites. Add yolks and coconut to batter. Beat egg whites until stiff and fold into batter. Grease and flour 3 cake pans. Pour batter evenly into pans. Bake at 350° for 20 to 30 minutes or until brown on top and done inside.
Mix cake mix, oranges and oil. Bake in greased and floured 9 x 13-inch pan 40 minutes at 350°. Cool.
Bring to boil first 2 ingredients. Add peanut butter and Special K. Mix well and drop on wax paper with a teaspoon.
Heat oven to 375°. Lightly butter a 2-quart casserole or baking dish. Stir together bread crumbs and butter. Set aside.
Boil the first 4 ingredients for 5 minutes; drain. Mix together soup, sour cream and carrots. Fold in squash. Combine stuffing and melted butter. Put 1/2 stuffing mixture in baking dish. Add squash mixture; put rest of stuffing over the top. Bake at 350° for 35 minutes.
Spray a large skillet with Pam. Heat over medium-high heat. Sprinkle chicken with salt and pepper. Starting with skin down, brown chicken for about 15 minutes, turning once. Add chopped onion and green pepper and cook for 2 more minutes. Stir in tomato sauce, thyme, Tabasco, salt and pepper. Heat to boil, spooning sauce over chicken. Reduce heat, cover and simmer for 45 minutes to 1 hour.
Mist the onions with the nonstick spray and sprinkle them with the savory. Place cut side down in a shallow baking dish. Bake at 350° until tender, about 50 minutes. Sprinkle with the vinegar and parsley. Makes 2 servings.
Place all the ingredients in a 3/4 pan. Cook, covered, on medium heat for 45 minutes. Turn occasionally.
Butter a 9 x 13-inch baking dish. Mix the blueberry preserves and water together. Spread the following layers in this order: pineapple, blueberry mixture, dry cake mix, melted margarine and pecans. Cook at 350° for 35 to 40 minutes, or until brown on top. Let sit 20 minutes before serving. Serves 10 to 12.
Blend cookies into crumbs. Set aside.	Mix margarine, cream cheese and sugar and set aside. Mix milk and pudding and add cream cheese mixture. Fold in Cool Whip. In a bowl or large plastic flower pot, begin layers with cookies and pudding, ending with cookies on top. Let set for a few hours. Serve cold.
Cut up bacon; brown with onions. Drain. Combine with remaining ingredients. Bake at 350° for 1 hour.
Combine butter or margarine, milk, sugar and salt in saucepan over medium heat. Stir in marshmallows, chocolate pieces, vanilla and nuts until marshmallows are melted. You could substitute chocolate pieces for butterscotch pieces. Pour into buttered pan. Cool and cut into squares.
Cook chicken. Salt and pepper to taste. Take chicken out of kettle and add water for broth for dumplings. Put flour in bowl. Add milk and shortening. Dough will be thick. Drop by teaspoon in boiling broth. Cover and cook on low 20 minutes.
In large mixing bowl combine first five ingredients. In a screw top jar combine vinegar, the 3 Tbsp. oil, sugar, lemon juice, parsley, basil, garlic, salt and pepper. Cover and shake well; pour over vegetable mixture. Cover and chill 2 to 24 hours. Meanwhile cook spaghetti according to package directions. Drain; rinse under cold water. Toss with the 1 Tbsp. olive oil. Cover and chill. To serve, spoon vegetables around spaghetti in lettuce lined bowl. Toss before serving. Makes 8 to 10 servings.
Boil water in a large saucepan. When rapid boil is reached, turn off heat. Put tea bags into the water and cover. Let steep about 1 hour.
Heat oven to 450°. Mix first 3 ingredients to form soft dough. Drop by 9 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes. Mix butter and garlic powder; brush generously over warm biscuits. Makes 9 servings.
In a saucepan, add Jell-O, sugar, cornstarch and water. Cook until clear, stirring constantly. Cool completely.
Peel and section oranges over a bowl to save juice. Slice bananas; add to the oranges. Quarter the cherries; mix with the oranges and bananas. Toss. Place in serving containers; sprinkle with coconut. Makes 6 servings.
Put rhubarb in pie crust. Pour mixture over rhubarb. Bake at least 1 hour.
Combine softened cream cheese and Cheddar cheese. Mix until well blended. Mix all other ingredients. Shape into a ball and roll in chopped pecans.
Add chopped ham to bottom of uncooked pie crust. Beat eggs by hand. Mix flour with small amount of half and half to make it smooth. Add milk and milk-flour mixture with eggs. Add cheese and salt and pepper. Mix well with wire whisk or fork; pour over ham. Bake in slow oven at 325° for approximately 40 minutes, or until almost set. It will shake slightly in middle. Let it cool for 10 minutes before serving. Must be served hot. Serves 8.
Bring water to a boil in a large pot. Place washed, whole peppers in boiling water. Watch and cook until the peppers are tender but firm to touch. Remove peppers and cool. When cooled, slice them about 1/2-inch in thickness. Be sure to remove the seeds and stems.
Dissolve yeast in warm water.	Add sugar, salt, shortening and egg. Add flour a small amount at a time until dough is easy to	handle. Place in greased bowl. Cover with damp cloth. Place in refrigerator.
Separate onion slices into rings. Put them in a shallow dish. Pour the milk over them. Soak for 30 minutes turning twice. Mix flour and salt in a plastic bag. Add onion rings a few at a time to coat well. Heat Crisco to 325° in deep saucepan. Fry onion rings for 2 or 3 minutes. Drain on paper towels. Sprinkle with salt.
Mix vanilla, meringue powder and Crisco for 3 to 5 minutes in a mixer. Add sugar and half of water; moisten at low speed. Add remaining water and mix 6 to 8 minutes. Recipe will frost one 9 x 12-inch layer cake or two 8-inch round layers.
Heat chicken, soup and add mayonnaise, lemon juice, curry powder and cheese. Add bread crumbs to melted butter. Arrange chicken breasts over broccoli in casserole. Pour soup mixture over all. Place buttered crumbs on top. Bake at 350° for 25 to 30 minutes.
Place squash in a dish. Mix all other ingredients and pour over squash and crumbs. Top with the rest of the crumbs. Bake at 350° for 45 minutes.
Wash and hull berries and reserve half of best ones. Mash the other half, add cornstarch and sugar and cook until thick and clear. Remove from heat and stir in lemon juice. Cool add whole berries, or, if too large, cut in half, but save a few for garnishing. Pour into pie shell, cover with whipped cream and garnish.
Sprinkle chicken with salt and pepper. Combine mustard and egg with a whisk until well blended. Combine cheese and bread crumbs and stir well. Dip chicken into egg mixture, then dredge in crumb mixture. Let stand at room temperature on waxed paper for 10 minutes to set coating. Bake at 400° for 40 minutes or until chicken is done and coating is lightly browned.
Mix the oil, worcestershire, garlic and seasoned salt well in a blender. Mix all other ingredients together in a large bowl. Pour some of the oil mixture over dry ingredients, stir and repeat until well mixed. Bake in 250 degree oven for 2 hours stirring every 15 minutes.
Use Dutch oven pan. Cover bottom of pan with oil and brown ground beef. Cut up celery and pepper and add to stew along with frozen vegetables and sweetened tomato wedges. Add enough water to fill half of pan. Add desired amounts of seasonings. (I add generous amounts of each for a flavorful aroma.) Add beef bouillon cubes. Simmer about 1 hour. When cooked, thicken stew with 3/4 cup flour and water. Serves 4 (one bowl apiece).
In a bowl, cream together sugar and shortening with mixer until light. Add eggs one at a time, and milk beating until smooth and fluffy. Add flour and bananas alternately to creamed mixture. Beat until smooth after each addition. Gently fold in the nuts. Pour batter into lightly greased loaf pan. Bake at 350° for 60 to 65 minutes. Yields 1 loaf.
Combine first 5 ingredients and place in bottom of 30-cup percolator. Put last 3 ingredients in percolator basket. Perk as for coffee. Makes 30 (6 ounce) servings.