HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Melt cheese with 1/2 stick margarine. Pour over cooked carrots and mix. Melt 1 stick margarine and add Ritz crackers. Brown well. Put on top of carrots. Bake for 10 minutes.
Remove crusts from loaf of bread. Then cut it in thin slices lengthwise of the loaf. Spread lightly with butter, then with the ham and chili sauce, mixed together.
Mix first 5 ingredients until soft and fluffy. Gradually add flour until well mixed. Refrigerate for 1/2 hour. Roll, shape or put in cookie press; bake at 400° for 7 minutes.
Combine Carnation evaporated milk, ube and sugar. Cook over a low flame until thick. Keep on stirring to prevent scorching.
In a mixing bowl, combine first 3 ingredients. Beat at low speed until crumbly. Stir in pecans, press into the bottom of an ungreased 9 x 12 inch dish. Bake at 325 degrees for 15 to 20 minutes until edges are browned.
In double boiler, cook sugar, salt, milk and egg yolks until thickened. Cool to room temperature. Stir in vanilla and evaporated milk. Place in freezer and fill outer freezer 1/3 full of ice. Using six parts ice to one part coarse rock salt, layer until freezer is full. Turn crank slowly for five minutes, then rapidly until crank becomes hard to turn. Remove dasher from cream; re-cover. Pour off any water; pack with ice. Allow to stand 1/2 hour before serving, to allow it to harden completely and for flavor to develop.
Mix egg, Bisquick, sugar and margarine with just enough milk to make a cake-like batter. Put a small amount of butter in a 13 x 9 x 2-inch pan and place in a 350° oven. When it starts to sizzle, pour batter in pan and put fruit on top. Do not stir. Bake at 350° for 20 to 30 minutes.
Mix dry ingredients and add beaten eggs and other wet ingredients. Pour into 9 x 15 inch baking dish. Bake in preheated 350° oven for 1 hour.
Preheat oven to 350°. Mix sugar, oil and eggs. Sift in flour and cinnamon. Add carrots, nuts and raisins. Mix well. Pour into floured, greased loaf pan. Bake 30 to 35 minutes or until done. Freezes well. Makes 1 loaf.
Brown meat. Saute vegetables. Simmer meat and vegetables and seasonings. In top of double boiler, melt cheese. Add tomatoes. Put lettuce and fresh, diced tomatoes in large bowl. Add the meat mixture and toss lightly. Add corn chips. Top with cheese mixture. Serve immediately.
Mix all ingredients together. Serve with dill pickles and/or tomatoes on the side.
Beat pudding and milk together. Add orange, cocktail and pineapple. Fold in Cool Whip. Place in refrigerator until set.
Cook manicotti shells in 4 quarts boiling salted water for 15 minutes, stirring occasionally. Drain. Mix remaining ingredients (less the manicotti shells and spaghetti sauce) in a large mixing bowl. Stuff each shell with 1/3 to 1/2 cup filling. Pour enough spaghetti sauce to cover bottom of 3-quart baking dish. Lay shells side by side. Pour remaining sauce over the shells. Sprinkle the top with Parmesan cheese, if desired and bake at 350° for 40 minutes. Serve hot.
Mix together and let stand for 3 hours the pears, sugar and oil. Sift together flour, clove, soda, cinnamon, nutmeg and salt. Add eggs to pear mixture. Then add the nuts. Cook in tube pan for one hour at 350°.
Beat together cream cheese and butter, then add sugar, milk and vanilla. Beat until smooth and creamy. Add more milk or sugar for right consistency.
Brown meat on both sides in hot shortening. Top with onions and tomatoes. Cover. Cook over low heat about 1 1/2 hours or until tender. Add green pepper. Cook 15 minute more. Skim off excess fat. Thicken juices, if desired. Season to taste.
Select several fresh catfish fillets. Set aside. Put oil in deep pan or wok 3 - 4 inches deep. Heat oil until it just starts to smoke. Mix paprika and flour together in shallow dish. In separate dish whip eggs and milk together. Dip fillets in egg mixture then dredge with flour. Slowly lower fillets in hot oil. Don't drop in oil. Deep fry to a golden brown or fish starts to flake. Garnish with lemon slice.
Place ham and turkey on toast. Pour on Cheese Sauce. Place tomato and bacon on top. Bake at 350° for 15 minutes. Garnish with cheese. Makes 1 Hot Brown.
Dissolve yeast in water approximately 3 minutes. Add cake mix, 1 cup of flour, oil, eggs and salt. Beat with beater until bubbles appear. Slowly stir in rest of flour. Stir with a spoon, making a soft dough. Knead on board for 5 minutes. Let rise until double.
Melt butter in large skillet over medium-low heat. Add onion and red pepper and cook until tender, about 5 minutes. Add the tomatoes and salt. Cook over high heat, crushing tomatoes with spoon, until almost dry, about 8 minutes. Stir in cream and bring to a boil. Boil 1 minute.
Slice cookie dough as for cookies; place in pizza pan. Bake as directed to a golden brown. Mix the cream cheese and whipped topping at room temperature. Spread over crust. Arrange fruit in rings over cream cheese mixture. Pour sauce over mixture. Refrigerate. Cut in slices like pizza.
Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat oil (1/4 inch) in a large skillet. Coat chicken with flour mixture.
Mix first 4 ingredients. Stir in 1 cup sugar. Cut in margarine until particles are the size of peas. Add milk and stir quickly until blended. Spread in well-greased 9-inch square pan. Sprinkle with cinnamon mixed with sugar. Sprinkle with chopped nuts.	Bake at 350° for 40 to 45 minutes.
Blend shortening and sugar. Add eggs, rind and milk. Then add flour, baking powder and nuts. Beat at medium speed until well blended. Bake for 1 hour at 350°. While still warm, glaze with a mixture of juice of 1 lemon and 1/3 cup granulated sugar.
In a large mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Mix well. In a separate bowl, combine milk, butter and eggs. Add to dry ingredients. Mix until blended. Do not overbeat. Pour into greased baking pan or greased muffin tins. Bake at 350° until golden brown.
Drain beans. Combine garlic, onion, celery, lemon juice, olive oil, mint or basil, tomatoes and salt and pepper in a plastic bowl with airtight top. Add beans and carefully stir with a wooden spoon so beans won't break apart. Serves four.
Brown onions and garlic in butter. Add meat and brown. Add remaining ingredients and bring to boil. Cover and simmer 2 hours. Serve over spaghetti.
Divide each biscuit into fourths. Take cubes of cheese and mold biscuit dough around each cube. Make sure to close all gaps of dough (this will keep cheese from melting out). Heat deep fryer until hot. Drop cheese drops into oil and cook until light brown. Remove and serve warm or cool.
Mix corn, peppers and milk in double boiler and add beaten egg and seasoning. Cook until thick, stirring occasionally. Serve on hot buttered toast.
Cook carrots until tender, drain. In a skillet, place carrots and remaining ingredients. Cook and stir until carrots are glazed and glossy. Serves 6.
Layer ingredients in order listed in ungreased 9 x 13-inch pan. Bake 55 to 60 minutes in 350° oven. Let stand 15 minutes before serving. Serve with whipped cream or ice cream.
Beat eggs. Add sugar and milk. Mix with rice. Pour into a 1 1/2-quart glass casserole. Sprinkle nutmeg on top. Cook 5 minutes on High speed. Serves 6.
Cook first three ingredients until mashed, about 10 minutes. Add jello. Put in freezer containers and freeze until served.
Line 10-inch pan with pastry. Bake 8 to 9 minutes at 400°. Cook onion in butter until transparent. Mix with ham. Beat eggs and egg yolk, light cream and seasonings. Add to ham mixture. Pour into pastry shell. Top with cheese. Bake at 350° for 30 to 35 minutes or until set.
Put rice in bottom of greased 9 x 13-inch pan. Combine chicken broth and 1 cup salsa. Pour all but 1 cup of this mixture over rice and stir to combine. Arrange chicken halves over rice mixture. Pour remaining salsa mixture over the chicken. Cover dish with foil and bake for 30 minutes at 350°. Remove from oven. Lift chicken off rice and stir in frozen peas. Return chicken. Top with remaining salsa and shredded cheese. Return to oven covered and bake 30 more minutes or until chicken is done and liquid is absorbed.
Mound apples in a buttered pie plate or casserole. Sprinkle with orange juice.
Cook raisins in water until water evaporates. Add applesauce, eggs, sweetener and oil; mix well. Blend in baking soda and flour. Stir in cinnamon, nutmeg and vanilla. Pour in greased 9 x 11-inch or about pan. Bake at 350° for 25 minutes or until done.
Blend together ground beef, 1/8 teaspoon garlic, eggs, salt, pepper and Parmesan cheese. Shape into small balls, allowing 3 tablespoons for each. Roll in flour and pan-fry until well browned.
Brown meat and sausage and add the cheese and spices. Cook until cheese melts. Spread thick on bread and bake ten minutes at 400°.
Prepare crust or use store bought. Mix juice of lemons or lemon juice with water. Stir together in medium saucepan sugar, flour and salt. Pour in lemon water, stirring well. Cook over medium heat, stirring constantly, until thickened. Pour into pie shell. Beat egg white, cream of tartar and cold water until it peaks. Spoon onto pie. Bake to golden brown on top at 375°.
Combine flour, brown sugar, nuts and butter. Bake at 350° for 20 minutes. Combine berries, sugar, lemon and egg whites. Beat on high speed for 20 minutes. Fold in Cool Whip. Remove 1/3 cup crumb mixture from pan. Pat remaining crumbs into a smooth layer. Pour berry mixture over crumbs in pan. Sprinkle remaining crumbs over top. Freeze. Serves 8 to 10.
Combine sugar and peanut butter in bowl; mix well with fork. Add egg; mix well. Drop by teaspoonfuls onto ungreased cookie sheet; press with tines of fork. Bake at 350° for 18 minutes or until brown. Remove to wire rack to cool. Yield: 24 servings.
Cook potatoes until tender. While potatoes are cooking, fry bacon and onion. Break bacon up in small pieces. Add to potatoes. Stir well and add 1 can evaporated milk and cream-style corn. Stir in salt and pepper to taste. Now add enough regular milk until chowder is desired thickness.
Put 2 tablespoons olive oil in pot. Add about 4 cloves garlic and sausage. Brown meat. Add other ingredients and water. Stir to even boil. Turn down on low. Simmer 4 hours. Stir about every 15 minutes (with a bubble every now and then).
Brown hamburger and add spaghetti sauce. Sprinkle herb seasoning in hamburger mixture; set aside.
Cut lettuce and cauliflower fine and layer in bowl with onion. Add sugar, cheese and bacon. Cover with mayonnaise. Let stand overnight. Toss and serve.
In large mixing bowl, combine milk and water. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. In medium size serving bowl, layer pudding, vanilla wafers and bananas. Chill thoroughly.
Cook potatoes. Drain and peel. Add other ingredients. Blend with mixer until smooth. Pour in Pyrex dish.
Combine all ingredients, except ribs; set aside for 1 hour. Cut every third rib; salt lightly. Place ribs in shallow roasting pan. Bake at 350° for 1 hour and 15 minutes. Drain off fat; cover with sauce and bake for 1 1/2 hours longer or until tender.
Slice and saute in olive oil with chopped onion and chopped garlic cloves. Cook fast (not more than 5 minutes), stirring and shaking. Put in casserole dish; pat down (even out). Cover with thinly sliced tomatoes and sprinkle with Parmesan cheese. Sprinkle with 2 tablespoons fresh basil or parsley. Pour on 1 tablespoon olive oil. Put under broiler 3 to 4 minutes or until light brown.
Saute the thinly sliced veal on all sides in very hot butter. Remove from the pan; sprinkle with salt and pepper and keep warm. Slightly reduce the heat, then finely chop the onion and add to the fat from the meat. Saute briefly, then pour in the wine. Simmer until the liquid is reduced by 1/2. Add cream; bring to a boil. Add the meat juices; season with salt, pepper and a few drops of lemon juice. Reheat the meat in the sauce, but do not let it boil. Serve topped with parsley.
Keep 1 cup dry cake mix. Combine remaining cake mix, 1 egg and oil. Press into bottom and 3/4 way up sides of greased 9 x 13-inch pan.
Fry onions and hamburger. Add all other ingredients. Simmer about 20 minutes.
Saute the potatoes in oil in large, nonstick skillet over medium heat, stirring often, until tender and lightly browned, about 10 minutes. Add the onions; saute 1 minute longer. Add cabbage, corned beef, caraway seed, pepper and salt. Mix well.
Boil sugar, butter, syrup and salt for 5 minutes. Remove from heat; add soda and butter flavoring. Stir well into popcorn. Bake in oven at 100° for about 1 hour, stirring about every 15 minutes until dry.
Brown beef in large heavy skillet. Drain any fat. Add onions, celery, carrots, garlic, tomatoes, tomato sauce, kidney beans, water, bouillon, parsley, salt, oregano, basil and pepper. Bring to boil. Lower heat, cover and simmer for 20 minutes. Add 2 cups shredded cabbage, 1 cup frozen or fresh green beans (cut in 1-inch pieces) and 1/2 cup small elbow macaroni. Bring to boil and simmer until vegetables are tender.
Mix cornbread mix to package directions and bake. Mix remaining ingredients and crumble cornbread; mix well. Mixture should be soupy (if needed, add water to make soupy). Pour into baking dish and bake at 350° until done and golden brown. (If desired, 1 box wild rice can be added.)
In a large nonstick skillet heat olive oil over medium-high heat until it shimmers. Fry cubed potatoes in a single layer until browned and partially cooked through, about 10 minutes. Turn once or twice with a spatula, but don't stir too often - they'll brown better if left alone. Pulse tomatoes, garlic and seasonings in food processor just to break up tomatoes (do not puree). After potatoes have browned, add tomato mixture and stir to coat.
Crush cookies and mix with melted butter. Save 1/2 cup for topping. Next, mix cream cheese, powdered sugar and 1 cup whipped topping. Mix pudding according to package directions. Spread on top of second layer. Spread whipped topping and sprinkle with crushed cookies.
Combine all ingredients. Soak brisket in marinade for 24 hours. Bake in ungreased shallow pan, covered for 4 or 5 hours in 300° oven or until tender. Slice thinly and put back in marinade and bake 1 hour longer.
Cream butter and sugar; add eggs, soda and other ingredients. Drop on greased pan and bake in slow 300° oven for 20 to 30 minutes. Mix small amount of the 3 cups of flour with chopped fruits and nuts. Good Christmas cookies.
Peel and mash avocados. Stir in garlic powder, garlic salt, lemon juice and mayonnaise. Spread mixture into a 9 x 13 x 2-inch baking dish. Carefully spread sour cream over mixture. Drain picante sauce and spoon on top of sour cream being careful not to mix in with sour cream layer. Layer chopped, ripe olives over picante sauce. Layer chopped tomatoes over olives. Top with shredded cheese.
Saute onion and pepper in 2 tablespoons of oleo in a large pan. Add all soups, Ro-Tel tomatoes and 1 full can of water; stir to dissolve. Break or cut tortillas into small pieces and line bottom of a 13 x 9-inch baking dish or pan. Layer chicken, soup mix, tortillas, etc., until all ingredients are used. Top with sliced cheese. Bake at 325° for about 30 minutes.
Fry ground beef until browned. Drain very well. Add taco seasoning. Mix well and add refried beans. Place in a baking dish. Add a small amount of Cheddar cheese on top. Mix sour cream, green chilies and red salsa together. Spread over cheese. Spread rest of cheese over entire dish. Bake in a 400° oven until cheese is lightly browned and bubbly. Serve with nacho chips. Very good.
Put rice in bottom of greased casserole. Mix soup and sour cream and pour on top of rice. Place breasts on this and sprinkle with soup mix. Bake at 350° for 1 hour; stir halfway through cooking time.
Combine all ingredients; beat vigorously for 2 minutes. Bake at 450° for 10 minutes. Makes 1 dozen.
Cook and drain lasagne noodles according to package directions. For filling: Steam spinach until limp. Add and mix well 2 Tbsp. grated Parmesan cheese, cottage cheese, 1/2 tsp. nutmeg. For topping: Prepare onions and cheeses. For sauce: Combine in a bowl: tomato sauce, garlic, basil oregano, and marjoram. Spread noodles with filling, roll up and stand on end in greased 9x13 baking pan. Sprinkle cheese and onions on top. Pour sauce over all. Bake at 350° for 1 hour.
Bring chicken stock to a boil and reduce heat. Add endive, onion, potatoes and garlic and simmer until potatoes are cooked. Add olive oil. Pass soup through a food processor and return it to the stove. Bring soup to a boil and finish with heavy cream. When ready to serve, drizzle the top of each bowl with a small amount of good olive oil.
Mix bean dip, cream cheese and sour cream with electric mixer. Spread in 9 x 13 inch pan. Brown ground beef; drain. Add water and taco seasoning. Mix and spread over first layer. Sprinkle with chopped tomato and shredded cheese. Bake at 350° only until cheese is melted. Serve with tortilla chips.
In a saucepan over medium heat, bring water, butter and salt to a boil. Add flour all at once; stir until smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well with a wooden spoon after each addition. Beat until smooth. Spread into a greased 13 x 9 x 2 baking pan. Bake at 400° for 30 to 35 minutes or until puffed and golden brown. Cool completely on a wire rack.
Combine strawberries and lemonade in blender. Add water and ginger ale. Pour into punch bowl. Scoop sherbet into bowl and serve.
Melt margarine in saucepan; cool. Beat eggs well. Add sugar and margarine. Mix well. Add flour, coconut and milk, stirring until well mixed. Pour into 2 (9-inch) pie plates. Crust forms during baking. Bake at 350° for 35 minutes.
Combine all ingredients in large bowl and mix by hand 2 minutes. Pour into greased and floured tube pan. Bake at 350° for 50 minutes. Cool 10 minutes, then remove.
In a mixing bowl, cream butter, sugar and vanilla. Gradually add flour; mix well. Stir in the nuts. Shape into 1-inch balls; place 2-inches apart on ungreased baking sheets. Bake at 300° for 18 to 20 minutes or until bottoms are lightly browned. Cool on wire racks. Combine confectioners sugar and nutmeg. Gently roll cooled cookies in sugar mixture. Yield: about 5 dozen.
Dough can be made ahead of time and frozen. Cream together the cream cheese and 1 stick of oleo. Add 1 cup of flour. Mix and make into a ball. Chill. Filling consists of one beaten egg, to which is added 3/4 cup brown sugar. Mix well. Add the salt, vanilla and melted butter; mix. Then add the chopped nuts. Mix all together. Divide the chilled dough into 24 balls. Each ball makes one tart shell. Fill at least 1/2 full with filling. Pan measures 1 3/8 on bottom and 1 7/8 on top. Bake at 350° for 1/2 hour or until shell is golden brown. Check after 20 minutes.
Mix together and bake in well-greased pan at 325° for 1 hour.
Defrost. Drain spinach. Dry. Mix all ingredients together and add scallions, salt and pepper. Cut out center of round loaf of bread and put it in the center. Cut or break bread to dip in the spinach.
Mix together and bring to a boil. Reduce heat to simmer and cook until thick. This is delicious served with vegetables.
Melt together the peanut butter, butter and chocolate chip morsels. Pour over the cereal. Mix well, then coat cereal with the powdered sugar.
Cream shortening and sugar; add yolks and beat well . Add dry ingredients alternately with bananas and creamed mixture. Add 1 teaspoon vanilla. Beat well. Fold in stiff egg whites gently. Bake at 350° in 2 (9-inch) pans which have been greased for 35 minutes.
Saute onions in olive oil, add celery and saute until tender. Then add minced garlic and fresh basil, saute for about 2 minutes. Add V-8 juice, tomatoes and basil. Simmer soup for at least 1/2 hour before serving.
Place parsley and shallots in bowl of food processor and finely chop. Add vinegar, oil, mayonnaise, cream cheese, Blue cheese and yogurt. Add about 1/2 cup of the buttermilk and process until smooth. Add pepper and remainder of buttermilk and process until well blended. Store in covered container in refrigerator.
Mix 1 cup of nuts, sugar, syrup, vanilla, butter and eggs together. Pour mixture into an unbaked pie shell. Sprinkle remaining 1/2 cup of nuts on top. Bake 1 hour at 400°.
Cut 4 slices bread, approximately one-inch thick. Place in 200° oven until crisp and dry (about an hour). Melt butter in large saucepan. Add onions and saute until soft, but not brown (takes about 20 minutes). Add beef broth, wine, water, thyme, salt and pepper. Simmer soup, covered, for one hour.
Combine ingredients in a saucepan. Spread over warm cake and brown under broiler until bubbly (avoid burning).
Arrange sliced cookie dough	on ungreased pizza pan; bake until light brown. Cool.	Mix cheese and sugar; spread over cookies. Mix and	drain fruit cocktail and pineapple; spread over cheese. Mix	glaze and strawberries and spread over fruit. Top with sliced bananas.
Cream shortening and brown sugar. Add egg. Combine flour, soda and salt. Add milk alternately with flour. Fold in rhubarb. Sprinkle with sugar and cinnamon. Bake at 350° for 35 to 40 minutes. Serve warm with whipped cream.
Combine first 7 ingredients; mix well. Place pecans in the bottom of the shell. Pour mixture over the pecans. Bake at 375° for 35 to 40 minutes. Cover edges of pie crust with foil strips to prevent crust from being hard and too cooked.
Mix all ingredients. Season to taste with salt and pepper. Allow to set for at least 1 hour.
Drain juices from fruit into saucepan and thicken with sugar, flour and eggs over heat. Mix with macaroni and set in refrigerator overnight. Add fruit, Cool Whip, marshmallows and chopped pecans. Mix well before serving.
Melt oleo in bottom of a 9 x 13-inch Pyrex. Add flour and pecans. Mix well and spread over bottom of dish. Bake at 275° for 1 hour. Cool. Beat together cream cheese and sugar. Prepare Dream Whip by package directions and fold into cream cheese mixture. Spread over crust. Top with sliced bananas and cover with blueberry filling. Cover and chill in refrigerator. Cut in squares. Serves 8 or 10.
In a large skillet saute bacon, remove and keep warm. Add next 4 ingredients, saute 2 to 3 minutes. Remove and add to bacon. Clean and wash livers. Pat dry with paper towels. In the palm of your hand place several livers. With a sharp fork, prick them several times. This prevents them from popping. Repeat until all are done. Dust with salt and pepper; dust with flour until all are covered. Heat drippings. Saute livers a few at a time, just until they are no longer pink in the center. Do not overcook. Add bacon, green onions, mushrooms and parsley. Heat. Add wine and simmer until wine has evaporated. If too dry, adjust with hot water. Serve on slices of hot buttered toast. Enjoy.
Put cake pieces in 9 x 13-inch pan. Mix pudding, milk and ice cream with electric mixer and pour over cake. Chill.
Cook eggplant in salt water. Drain. Layer in buttered 2 1/2-quart casserole the eggplant, tomato slices, onion, pepper and bread crumbs. Salt and pepper each layer. Repeat, ending with bread crumbs. Place bacon strips on top. Bake at 350° for 1 hour. Serves 4 to 6.
Mix squash, onions and peppers. Place in flat pan. Sprinkle with salt and let stand at least 1 hour.
Combine graham cracker crumbs, butter, sugar and cinnamon in small mixer bowl. Beat on No. 1 speed until blended evenly. Press mixture, with fingers, firmly to cover bottom and up sides of 9-inch pan. Wash and dry mixer bowl.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flavorings and mix well. Alternately add flour and milk, beating after each addition. Stir in coconut. Spoon batter into the 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes, approximately, or until toothpick comes out clean. Frost while warm (not hot) with the following frosting.
Mix up Jell-O and let set 1/2 hour. Drain pineapple and mix in Jell-O mixture. Put in walnuts. Ready to eat.
Mix first 5 ingredients; form balls; set in refrigerator for 30 minutes. Melt chocolate chips and paraffin; dip balls and set on waxed paper to cool.