HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sliced carrots until just tender. Save drained liquid for soup. Saute onion in butter 2 or 3 minutes. Stir in flour, salt, mustard, pepper and celery salt. Blend in milk and cook. Stir until smooth. Alternate layers of carrots and cheese. Pour sauce over and sprinkle with crumbs. Bake at 350° for 25 to 35 minutes.
Put in gallon container, first filling with water. Stretch balloon over top of jug. Let set for 3 weeks, then enjoy it.
Measure sifted flour. Add baking powder and salt. Sift together. Cream the butter until light and fluffy. Add sugar gradually and beat until smooth and creamy. Add vanilla and beat well. Add eggs, one at a time, beating well after each. Add flour alternately with the milk, beating after each addition until smooth. Fold in coconut. Pour batter into a 10-inch tube pan which has been greased and floured. Bake in a 350° oven for 1 hour or until toothpick inserted into cake comes out clean. Cool in pan for 15 minutes, then remove.
Core, pare and slice the apples. Line a deep pie pan with pastry. Spread a layer of apples over the bottom; sprinkle with mixture of sugar, cinnamon and salt. Repeat layers until all apples and mixture are used. Spread the sour cream over the top. Moisten the rim of the pastry; add the top sheet of dough, making 2 to 3 slits in the top to allow steam to escape. Press the top to the bottom crust. Bake at 400° for 10 minutes, then lower temperature to 375° and bake for 30 to 35 minutes more or until the apples are tender and the crust is golden brown.
Add eggs to all ingredients except pecans. Pour into unbaked pie shell. Decorate with pecans, being careful pecans do not sink to bottom of pie. Bake at 350° for 45 minutes. Pie will seem uncooked when hot, but will thicken as it cools.
Cream sugar and butter. Add eggs, one at a time, blending well after each. Beat in flour until smooth. Add vanilla and chopped pecans. Pour into well-greased Bundt pan. Bake at 375° for 1 hour.
Combine sugar, syrup and melted margarine. Add beaten eggs and pecans to syrup mixture, mixing thoroughly. Pour filling into pie shell. Bake in a 375° oven for 40 to 45 minutes. Cool and serve.
Cover whole cucumbers with boiling water; let stand overnight. Drain. Repeat the procedure 4 more days. On the fifth day, drain and slice in 1/2-inch pieces.
Wash cucumbers and slice as thin as possible. Chop onions and sweet peppers. Combine with cucumbers and salt; let stand 3 hours in ice and drain.
Peel and slice carrots. Cook in salt water and drain. Mix all remaining ingredients. Mix carrots with ingredients and marinate. Serve warm or cold.
Drain and flake salmon. Slightly beat eggs. Combine rest of ingredients. Bake in an 8 x 4-inch loaf tin. If using less of the liquid, make into patties and brown in frying pan. Bake loaf at 350° for 45 minutes.
Mix preceding ingredients together. Pour into a 9 x 13-inch pan, greased. Bake at 450° for about 30 minutes.
Stew chicken until tender. Let cool. Cut off bone and chop. Heat soup, milk and cheese in saucepan. Unroll crescent rolls and place chicken at large end; roll up. Put in casserole dish and pour sauce over rolls. Cook at 350° for 30 minutes or until rolls are brown.
Grind cheese, onions and pepper together. Mix mayonnaise with salt and 6 tablespoons pepper juice. Mix all together and let set for a while before serving.
Mix ingredients together. Place in freezer for 4 hours, uncovered. Cover and will keep up to 2 weeks in freezer. This recipe will fill 2 ready-made pie crusts.
Combine first 4 ingredients. Mix eggs, milk, oil and corn. Add cheese and chilies. Mix dry and liquid together. Bake in square cake pan at 350° for about 30 to 45 minutes.
Cook broccoli according to directions on package. Mix all ingredients and pour into baking dish. Cook for 30 minutes at 350°.
Heat Dutch oven and fry bacon. Remove bacon and drain. When cool, crumble bacon. You can reserve some bacon fat or use some oil or butter to cook the potatoes. In the same Dutch oven, heat and cook the cubed potatoes, stirring constantly. When potatoes are almost tender, add onion and continue cooking until potatoes are tender. Add green beans, bacon and Creole seasoning. Mix well and when green beans are warm, serve.
Mix softened butter, flour and 3 tablespoons powdered sugar together. Put in a 9 x 13-inch pan. Bake at 350° for 12 minutes. Cool completely.
Combine first five ingredients and mix until blended. Sift flour, soda and salt in a separate bowl. Add rhubarb and nuts to liquid ingredients and add flour mixture. Do not overmix. Pour batter into 2 large or 4 small loaf pans, which have been greased and floured. Before baking, sprinkle top with cinnamon-sugar. Bake at 350° for 45 minutes.
Bake chocolate cake mix as directed and prepare instant pudding as directed. Break cake into pieces when cool. Crunch up chocolate bars. Put ingredients in layers in a large glass bowl: cake pieces, pudding, Cool Whip, Skor Bars. Repeat layers. Can make a day ahead.
First Layer: Mix together the flour, oleo and pecans. Press in bottom of a 9 x 13-inch pan or dish. Bake for 15 minutes at 350° until brown. Let cool.
Place all sliced vegetables in casserole dish and mix all other ingredients. Toss lightly. Cover and microwave on high for 8-10 minutes.
Dissolve Jell-O in hot water and set aside to cool. In large bowl, pour Wesson oil over the cake mix and mix well. Add eggs, one at a time, mixing well after each. Add Jell-O water. Bake in 9 x 12-inch pan at 325° for 35 to 40 minutes.
Pan-fry beef in large skillet. Cook until browned thoroughly. Pour off excess fat. Add salt, onion and tomato sauce. Cook about 1 minute and remove from heat. Cook noodles according to directions. Drain. Mix together the cheeses, sour cream, pepper and onion. Add to the cooked noodles; blend. Pour into 3-quart casserole and top with the meat mixture. Sprinkle with parsley flakes, if desired. Bake in a 350° oven for 30 to 40 minutes or until bubbly. Makes 8 to 10 servings.
Add 2 cups boiling water to Jell-O. Dissolve. Add pineapple and strawberry filling in 13 x 9 x 2-inch pan. Chill.
Combine cheeses, mixing until well blended. Mix well with the rest of the ingredients except parsley and nuts. Drop mixture into tree shape. Top with parsley, tree base with nuts. Use remaining pimentos as decorations. Spread on crackers. Makes 2 cups.
Thaw frozen bread for about 1 to 1 1/2 hours. Cut the long way and then cut each half into 7 pieces. Grease Bundt pan. Sprinkle pan with 1/3 cup chopped nuts. Put in the bread pieces. Sprinkle the top with a little cinnamon, 1/2 box of butterscotch pudding mix, 1/2 cup white sugar and 1 tablespoon brown sugar. Melt 3/4 cup of margarine and pour over all. Sprinkle remaining 1/3 cup chopped nuts on top. Cover with a towel overnight. Bake at 350° for about 30 minutes.
When our kids get together they talk about how they remember breakfast first and foremost. Karen used no special recipes in the preparation, the memorability stemmed more from the materials used and the timing. Pancakes, juice or fruit, cereal and of course homemade syrup as it contained less or no sugar. (There was a long period when Karen used no sugar in food preparation!) The following is a description of the timing as best as I can recall it:
Mix all ingredients or beat well. Bake in 3 layers at 350° until done.
Saute onion in the vegetable oil until tender. Stir in the flour and garlic until smooth. Slowly stir in the evaporated skim milk. Cook over medium heat until mixture comes to a boil and begins to thicken, stirring constantly. Remove from heat and stir in cheese, basil and black pepper. Serve on hot pasta. Makes 1 1/2 cups sauce.
In a 4-cup glass measure, heat chocolate with milk on High in microwave for 1 1/2 to 2 minutes or until chocolate is melted. Stir, then stir in sugar. Microwave on High for 1 to 2 minutes or until mixture boils. Add peanut butter and vanilla. Stir until blended. Serve hot or cold over ice cream, pound cake or sliced bananas. Makes 1 cup.
Saut onions and celery in butter until tender. Mix all ingredients and pour into greased 9 x 13-inch casserole dish. Bake at 350° for about 30 minutes.
Thoroughly mix deviled ham and cheese. Add remaining ingredients and stir. Refrigerate for 1 hour. Shape in ball and roll in chopped pecans.
Mix together well the flour, sugar, soda, baking powder, salt and cocoa. Add coffee, buttermilk, eggs, oil and vanilla. Beat well. Batter will be thin. Pour into 9 x 13-inch pan that has been greased and floured. Bake at 350° for 35 minutes.
Dip pork chops in ranch dressing, then roll in bread crumb/parmesan cheese mixture. Bake uncovered in 375 degree oven in 13 X 9 pan for 30 minutes or longer.
Cut lid in bread and hollow out. Saute onion in margarine until tender, but not brown. Stir in corn, potato, bell pepper, half and half, chicken broth, salt and pepper. Simmer 15 minutes. Ladle soup into bread "bowls" and garnish with parsley.
Separate onion slices into rings. Combine all ingredients, except mushrooms, in small pan. Bring to boil. Meanwhile, wash and boil mushrooms. Add to mixture in saucepan after drained. Simmer 5 to 6 minutes. Cool and chill in a covered bowl for several hours.
Heat milk to boiling in saucepan, stirring constantly. Add celery and potatoes and cook for 5 minutes. Add oysters and season to taste with salt and pepper. Bring to boil again and let simmer 3 to 4 minutes. Pour into soup plate. Place 1 pat of butter on each serving and sprinkle with paprika.
Saute the nuts in butter until golden brown over low heat. Add brown sugar and crushed crackers. Mix well. Place crumb mixture over bottom of loaf pan (save 1/2 cup for top). Pour applesauce over crumbs. Top with Cool Whip. Sprinkle top with reserved crumbs. Can be used as salad or dessert.
Season chicken with all seasoning. Slice chicken into small strips. Roll then in a circle wrapped in bacon. Layer one layer of chicken in bottom of crock-pot, then one layer of dried beef. Mix the soup and sour cream together in a large bowl. Now a layer of the soup mixture and then layer again as before making sure you end up with the soup mixture on top. Cook on low in the crock for 7 or 8 hours.
Preheat oven to 375°. Cook macaroni as package directs; drain. Melt margarine in saucepan. Remove from heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk and bring to a boil, stirring. Reduce heat and simmer 1 minute. Remove from heat and stir in 1 1/2 cups cheese and the macaroni. Pour into 2-quart casserole and sprinkle remaining cheese over top. Bake 15 to 20 minutes or until cheese is golden brown.
Combine shortening, sugar, eggs and vanilla in a large bowl. Beat until well blended. Add the flour, baking powder and salt. Work the ingredients together with a spoon until the dough is smooth. Pinch small pieces of dough and roll into 1-inch balls. Place on lightly greased cookie sheet 2-inches apart. Flatten cookie with the bottom of a glass lightly greased and dipped in sugar. Bake at 350° for 10 to 12 minutes or until golden brown.
Combine sugar and half of the cold water in a saucepan; bring to a boil. Dissolve cornstarch in remaining cold water, and whisk gradually into syrup mix. Cook over low heat until clear, whisking frequently. Add salt, lemon juice and food color. Pour over berries, stir lightly to coat, and let cool. Add to baked pie shell. Garnish with whipped cream.
Make into loaf. Mix 1 cup brown sugar and ketchup to make a sauce. Put holes	in meat loaf and pour sauce over. Bake in moderate oven 1 hour or until done.
Preheat an 8-inch iron skillet (hot). Sift all dry ingredients together. Add eggs and milk. Mix well. Pour batter into the iron skillet. Bake at 425° for about 20 minutes or until done.
Mix cake according to package directions. Bake in 9 x 13-inch pan. Cool.
Cook potatoes and onions until done with just enough water to cover them. Do not drain off water. Add salt and pepper to taste.
In large 9 x 12-inch buttered baking dish, spread a layer of cracker crumbs, then oysters with juice and salt and pepper to taste. Sprinkle nutmeg to season. Place butter pat slices on top. Cover with remaining cracker crumbs. Pour whipping cream over all. Cover and refrigerate overnight. When ready to bake, add a little half and half, if needed. Bake in 350° oven for 30 to 45 minutes.
Place lentils in saucepan with enough boiling water to cover. Lightly boil 30 minutes, adding more water, if needed. Add remaining ingredients and simmer 30 minutes more. Serve over rice. Especially nice with MAZIDRA.
Brown beef and onion in hot fat. Drain. Stir in catsup, mustard and soup. Simmer until mixture thickens (to desired) about 15 to 20 minutes. Spoon over toasted split buns. (May be made early and refrigerated, then heated.) Makes 6 servings.
Mix filling ingredients, then pour into pie crust. Refrigerate 2 hours before serving. Can substitute chocolate pie crust.
Mix ingredients just until moistened. Pour batter into well greased jumbo muffin tins. Only fill each 1/2 full. Bake 20 minutes at 450 degrees. Reduce heat to 350 degrees and bake for an additional 20 minutes. Serve hot!
Mix chicken, soups and milk; put into 13 x 9-inch pan. Mix stuffing mix with some broth from chicken, until thick enough to spread. Spread evenly over chicken mixture and bake at 350° until bubbly on top and brown.
Cream shortening and sugar. Add beaten eggs. Add sifted dry ingredients alternately with hot water. Add vanilla. Drop from teaspoon, bake in moderate oven. Ice with powdered sugar icing. Makes about 7 dozen cookies.
Cook the broccoli until tender and drain. Mix eggs, salt, butter and flour. Fold in broccoli and creamed corn and cheese. Put in 8 x 8 x 2-inch pan. Bake at 350° for 30 to 40 minutes. (May make the night before and then pop into oven the next day.) Serves 6 to 8.
Boil chicken until tender. Debone. Mix sour cream, mushroom soup, diluted with 1/2 can of milk and stir in chicken. Pour into 9 x 13-inch baking dish. Mix the small package of stuffing mix with the melted oleo and then add the hot water. Crumble or sprinkle the stuffing mix over the chicken mixture. Bake at 350° for 45 minutes. May be made ahead of time and refrigerated until ready to bake. Serves 8 to 10.
Dissolve yeast in lukewarm water. Combine hot potato water or	milk with shortening, sugar and salt. Stir until shortening is melted and sugar and salt are dissolved. Cool and add well beaten eggs and dissolved yeast; mix thoroughly. Add about 1/2 of the flour and beat mixture well. Add remaining flour and mix thoroughly	but do not knead. Brush the inside of a large bowl with shortening. Put dough into this bowl, brush dough with shortening, cover and put in refrigerator.
Toss together all ingredients, except almonds and lettuce leaves. Spoon individual portions onto lettuce leaves. Garnish with 1 chopped almond per serving.
Cut ham in inch pieces. Make gravy with butter and flour, but do not brown. Add 1/2 milk and water to make gravy. Put ham in gravy and cook on low heat for 45 minutes. Add potatoes and cook until potatoes are tender.
Heat oil in a skillet. Saute onion, garlic and green pepper until softened. Stir in flour, tomatoes, chicken broth and wine until thickened. Cut chicken into bite size pieces and add to onions along with mushrooms, parsley, salt and pepper. Cover and simmer 20 to 25 minutes. Makes 2 servings.
Cook stew beef until tender. Drain and save broth. Mince beef. Add all ingredients and 1 cup broth. Cook slowly on low heat for 1 hour. Stir occasionally. If hash gets dry, add more broth.
Cook and stir all ingredients until heated through. Cover and cook over medium heat, stirring occasionally 15 to 20 minutes.
Cream together oil, eggs, sugar, flour and buttermilk. Add remaining ingredients and stir until blended. Bake 30 minutes at 350° in a Bundt pan. Leave cake in pan and add topping.
Combine lentils, water and salt in large saucepan. Cook, covered, over medium heat for 30 minutes. Cook onion and pepper in butter until tender. Combine all ingredients; simmer, covered, 30 minutes.
Heat oven to 325°. Coat roast with flour. In nonstick Dutch oven, brown roast in oil; remove. Add water, vinegar, and broth mix to pot and cook 1 minute stirring. Return roast to pot; sprinkle with salt and pepper. Place vegetables around roast. Cover. Bake 2 3/4 hours or until tender, turning once. Remove roast and slice. Return beef to pan and simmer 5 minutes.
Mix Tang, evaporated milk and sour cream. Add Cool Whip. Pour into 2 graham cracker crusts. Top with pecans. Refrigerate for an hour or more. Can eat one and freeze the other for later use.
Spread Tater Tots in 9 x 12 x 2-inch cake pan. Sprinkle ham and mushrooms evenly over entire top, covering all Tots. Bake at 350° for 35 to 40 minutes or until done. Serves 10 or more. For easy clean up, first line cake pan with foil.
In large skillet, cook garlic in oil over low heat, stirring until it begins to color. Add cukes; cook over moderate heat, stirring until cukes are tender and wilted. Stir in the vinegar and cream. Cook for 3 minutes, stirring until it thickens slightly. Remove from heat; stir in the dill and salt and pepper to taste.
Mix dry ingredients together. Combine shortening, sugar, molasses and egg yolk and beat. Add to dry ingredients, mix well. Chill overnight. Roll out and cut. Dough will be crumbly, but gets moist as you work it. Bake at 375° for 8 minutes on greased cookie sheet. Decorate it desired.
Cook zucchini in salt water until clear. Mix mayonnaise, eggs, green pepper and onion. Drain zucchini; add to mixture. Fold in Parmesan cheese. Top with bread crumbs. Bake at 350° for 35 minutes.
Boil chicken and remove from bone. Cut chicken into medium pieces and spread into 13 x 9-inch cooking dish. Mix soup and sour cream together and stir in with chicken. Crumble crackers on top and sprinkle poppy seeds on top. Pour melted butter over top and bake for 35 minutes at 325°. Serves 6 to 8.
Melt butter, soup and sour cream. Pour thawed potatoes in to coat well. Add cheese. Place in a 9 x 12-inch baking dish. Bake at 350°, uncovered, for 35 to 45 minutes, until brown and crispy.
Cook spinach and drain well. Mix all other ingredients; add spinach. Make 1-inch balls, place on cookie sheet and let stand 1/2 hour. Bake at 350° for 20 to 25 minutes.
Make night before. Refrigerate overnight. Bake at 350° for 1 hour. Check with toothpick.
Place hot cooked Brussels sprouts in a 1 1/2-quart casserole dish. Dot with cheese spread. Set aside. Place butter in a 1 cup measure. Microwave on High until butter melts. Stir in bread crumbs. Toss to coat. Scatter crumb mixture over Brussels sprouts. Microwave 30 seconds to 1 minute on High, or until cheese melts. Serves 6 to 8.
Mix everything together except soup and water. Make balls at least 2 inches in diameter. Place in baking dish. Pour soup and water over it. Bake covered at 350° for 1 1/2 hours.
Microwave margarine in 4-quart microwavable bowl on High 45 seconds or until melted. Add marshmallows. Mix to coat. Microwave 1 1/2 minutes or until marshmallows are smooth when stirred, stirring after 45 seconds. Add cereal. Mix to coat well. Press firmly into lightly greased foil lined 13 x 9-inch pan. Cool. Turn onto cutting surface. Peel off foil. Cut into squares. Makes 24.
Cook chicken and cut into bite-size pieces. Cook rice according to package instructions. Add all other ingredients into chicken and rice mixture and put into deep casserole dish to allow room for stirring. Refrigerate overnight. Bake at 350° for 1 1/2 to 2 hours or until hot and bubbly. Stir once or twice during baking.
Blend cheese and milk; blend with mixer until smooth. Blend in lemon juice and vanilla; add to graham cracker crust. Refrigerate for one hour. Serve with berries.
Coat meat with seasoned flour. Brown in oil. Add barbecue sauce, vinegar and water. Cover and simmer 1 hour or until meat is tender. Add green pepper strips and marmalade during last 15 minutes. Serve over boiled rice.
Cook 1st four items on simmer. Add rice, liquids and seasonings; stir well and bring to boil. Add peas. Cover and simmer 25 minutes or until all liquid is absorbed.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can of French fried onions. Pour into a 1-quart casserole. Bake, covered at 350° for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer.
Drain crab and flake. Remove cheese rind and cut into chunks. Melt butter in a saucepan; add cheese, parsley, garlic and basil, on medium heat until blended; stir constantly. Fold in crab. Cut bread in half lengthwise and dig out small ditch in center of bread. Spread in crab/cheese mixture (mushrooms are optional). Place on a baking sheet. Brown 5 minutes or until hot and bubbly. Slice in 1/2-inch pieces and serve immediately. Makes 2 1/2 dozen.
In separate bowl, mix together flour and sugar. Cut butter into dry ingredients until crumbly. Pour fruit into 9 x 9 baking dish. Sprinkle with dry mixture. Bake at 350° until golden brown.
Spray a 9 x 13-inch baking pan with nonstick cooking spray. Mix flour, milk, eggs and baking powder together and spread into pan. Saute onion in margarine. Mix onion, meat, beans, taco seasonings and salsa. Pour over batter in pan and top with cheese. Bake at 375° for 30 minutes or until cheese is browned. Makes 8 servings. Low-fat.
Boil potatoes with skin on until done, approximately 20 minutes. Peel off potato skin, if desired, while still warm. Bring eggs to a boil, remove from heat and let stand in hot water 20 minutes. Peel eggs under cold water. Mix cut up potatoes, eggs, onion and celery. For dressing, mix vinegar Miracle Whip, mustard, sugar, salt and pepper. Mix with potato mixture. Refrigerate. Let mixture blend for several hours before serving. (1 potato = approx. 2 servings. Adjust amount as needed.)
*Do not use yogurt that contains gelatin; it does not allow the whey to drip from the yogurt.
Mix together flour, sugar and spices. Add plums, oil and beaten egg. Add nuts. Just mix this cake. Don't beat. Bake at 350° for about 1 hour in greased and floured tube pan.
Mix first four ingredients in a large microwavable bowl; cook on High for 8 minutes. Add butter and vanilla and cook for 90 seconds. Quickly add soda and pour into buttered jelly roll pan. Let cool and break into pieces.
Combine sugar, syrup, water and salt. Bring to a boil. Add raw peanuts and cook until small amount dropped in cold water forms a hard ball. Remove from heat and add soda. Stir. Pour into a buttered pan or platter.
In a large roasting pan (don't use an aluminum pan), place cut up chicken. Add remaining ingredients. Stir so all the chicken gets coated with liquid. Bake in covered roaster for 3 hours in a 275° oven. Turn occasionally so chicken is done evenly. Serve with rice and broccoli.
Chop tomato and onion finely. Mash avocados and add to onion and tomato. Add garlic salt to taste. Serve with fresh vegetables or tortilla chips.
Combine cake mix, butter, milk and egg. Beat on low speed until very stiff dough forms. Mix in chips and coconut or nuts. Drop by teaspoonful 2-inches apart on lightly greased cookie sheet or first drop into powdered sugar and turn with a fork. Bake at 375° for 10 to 15 minutes or until lightly browned.
Dice bacon and cook until crisp. Drain. Cook onions in bacon fat until lightly browned. Add bacon, potatoes, carrots, lima beans and salt. Cover with boiling water. Cook until vegetables are tender. Add white sauce. Heat and serve.
Combine all ingredients in a baking dish. Refrigerate for at least 4 hours. Bake at 350° for 1 hour. Serve with garlic bread and salad.
Mix all ingredients well; pour into jar, seal tightly and store in cool, dark place. This mix is delicious in all Cajun foods from sauces to seafood dishes.
Melt butter, add milk and brown sugar and cook over low heat for 2 minutes, stirring the mixture until it comes to a boil. Remove from heat and cool. Add confectioners sugar until it's the right consistency to spread.
Cream shortening. Gradually add sugar and beat until light and fluffy. Blend in molasses. Beat in eggs, one at a time. Sift together flour, salt, baking powder, soda, ginger, cinnamon and cloves. Add to creamed mixture alternately with hot water. Turn into well-greased 9-inch square pan. Bake at 350° for 40 minutes.