HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shred carrots to make 4 cups. Stir in raisins and salt. If your raisins are too hard, steam them for 1 minute in the microwave.
Spread even coat of olive oil on each piece of bread. Preheat oven to 400°. Combine all above ingredients in a bowl and mix. Spread a generous amount of topping on each piece of bread and bake in oven for 15 - 20 minutes.
In large pot, combine everything, except catsup. Boil until water is gone. Drain and discard grease. Add catsup and simmer about 30 minutes. Makes approximately 1 gallon.
Put ribs in pan, season and bake at 450° for 20 minutes. Take ribs out of pan and put sauerkraut and remaining ingredients in. Place ribs on top of sauerkraut and bake at 350° for 1 1/2 to 2 hours.
Melt margarine in dish in oven. Add rice and onion and bake at 350° for 5 minutes. Add consomme and stir. Add mushrooms and bake 1 hour at 350°.
Start the oven at 300°. Add salt to egg whites. Beat until eggs are frothy. Beat in sugar, about 2 tablespoons at a time. Add vanilla. Gently stir in coconut, corn flakes and chocolate. Drop by teaspoonfuls on greased cookie sheet. Bake for 20 minutes. Makes 3 1/2 dozen.
Bring chicken broth with curry to boil in medium saucepan. Stir in couscous; cover and reduce to low heat. Cook 5 minutes. Remove from heat and fluff with a fork. Cover until needed. While couscous cooks, saute garlic, celery and onion in olive oil over medium heat until soft, but not browned, about 5 minutes. Combine chutney and lemon juice in small bowl. Toss couscous with onion/celery mixture. Stir pine nuts, currants and green onions into chutney mixture in small frying pan over low heat. Pour over couscous and stir to combine.
Place macaroni in microwave bowl, layering with butter and cheese. Pour milk over mixture. Microwave on High 3 to 4 minutes, stirring several times. Salt and pepper to taste.
Mix well and spread into cake pan. Bake at 350° for 35 minutes.
Cook tortellini; drain and add spinach, cheese and ham. Toss with dressing.
Mix together the Hidden Valley Ranch dressing and onion soup mix with sour cream. Let stand overnight before using. Makes a good dip for vegetables.
Melt chips over hot water and add remaining ingredients. Drop by teaspoonfuls onto waxed paper. Let dry and store in airtight container.
Make cake according to package directions. When cool, spread crushed pineapple on top of cake.
Cook chicken until tender in a large pot of boiling water. Remove chicken, saving broth! Remove meat from bone. Mix all the dressing ingredients well (it will be real soupy). Pour half of the mixture into a greased oblong baking dish. Place chicken pieces on top and cover with remaining dressing mixture. Bake at 450° for 30 minutes.
Wash chicken very good. Put whole chicken in large roaster with water covering chicken. Put 1/2 stick butter on top of chicken and cook until tender. Remove chicken to pan to be browned under broiler before serving.
Mash potatoes, vanilla extract, sugar, margarine, eggs and orange extract together; set aside. Cut oranges in half and remove pulp (do not use veins). Mix into potato mixture and place in orange shell. Bake 20 to 30 minutes at 350°. Remove and put marshmallows on top, place 1 cherry on top and return to oven at 350° until top is melted and lightly brown.
Combine all ingredients, except cheese, potato chips and almonds. Place in a large rectangle dish. Top with cheese, chips and almonds. Bake at 400° for 20 to 25 minutes.
Mix all together, then fold in 1 cup of whipped cream. Freeze in Pyrex pan. Let thaw just enough to cut in squares.
Grate cheese. Add Miracle Whip, milk and pimentos. Mix thoroughly. Use for sandwiches or as a dip.
Slice potatoes thin. Line bottom of dish. Slice onion over potatoes. Shake Krazy salt over. Sprinkle Parmesan cheese over this. Keep adding layers to make amount you want. Add milk to dish. Dot generously with butter. Cook at 325° for 1 hour. May add peppers. Makes it pretty as well as adds flavor.
Slice squash crosswise into wheels. Layer in saucepan with sliced onion, salt, pepper and butter (dotted on squash). Put pan on medium heat and when lid is hot, turn down to simmer and stir from time to time until tender, about 1/2 hour altogether.
Pour pie filling into greased 9 x 13-inch pan. Mix all other ingredients together until well mixed. Sprinkle over top of pie filling. Bake at 375° for 35 minutes.
Preheat oven to 425°. In a 2-quart saucepan, combine the rhubarb, cornstarch, salt and 1 cup of the sugar. Cook over medium heat, stirring often, until the mixture boils and thickens. Pour the rhubarb mixture into the unbaked pie shell. Bake 10 minutes. Remove from the oven and set aside. Reduce the oven temperature to 350°.
Mix all ingredients. Cover and refrigerate to blend flavors about 1 hour. Serve with crackers.
Stir until cool and drop on waxed paper or put into lightly buttered dish until fully cooked.
Put butter and margarine on stove and let it melt. Put flour in bread tray and sprinkle cinnamon over it. Mix eggs and sugar in a bowl and stir and beat until smooth. Then pour this into the flour. Add melted butter and margarine. Mix good until real stiff. Roll out dough real thin and use a saucer to cut out the tea cakes. Sprinkle sugar on top and cook.
Put Cool Whip in a large bowl. Add pudding mix, pineapple and nuts. Mix and store in refrigerator. May be topped with cherries.
Combine first 4 ingredients in a large pitcher, stirring to dissolve sugar. Add club soda just before serving. Serve over ice. Makes about 1 quart.
While flank steak is partially frozen, slice into 1/4 x 2-inch strips. Allow to completely thaw. Heat oil in a large skillet until almost smoking. Sear steak on both sides. Add onion, garlic, tomatoes, bell pepper and herbs. Simmer, covered, for 1 hour, adding water if liquid boils off. Add mushrooms and wine. Continue to simmer until mushrooms are cooked. Serve with white rice. Serves 6 people.
Preheat oven to 350°. Place in layers in greased 9 or 10-inch square baking dish apples, sugar and dry cake mix. Pour melted margarine over top of cake mix. Bake for 35 minutes.
Sift dry ingredients and cut into shortening. Combine egg and milk with a fork. Add to first mixture. Bake in 450° oven for 10 to 14 minutes. Very light and delicious.
Heat gravy. Add cubed meat, cubed or mashed potatoes and peas. Cover with pie crust. Bake in a 400° oven for 10 minutes and then for about 20 additional minutes at 350°.
Let Cool Whip stand at room temperature. Drain juice from fruit; mix pudding. Put some of each on each layer of cake. Save a few for top layer. This will fill a large punch bowl and costs about $15.00. Make cake and let cool.
Combine cake mix, fruit cocktail with syrup, 1 cup coconut and the eggs in large mixing bowl. Blend, then beat at medium speed for 2 minutes. Pour into greased 13 x 9-inch pan and sprinkle with brown sugar. Bake at 325° for 45 minutes.
Saute first three ingredients. Place in 2 qt. casserole dish. Add next 3 ingredients. Blend until mixed. Sprinkle cheese on top. Bake 45-55 minutes at 350 degrees.
You will need a large soup pot. Chop up one slice of bacon, and fry it in a heavy stewpan until the fat runs. Fry the onions in the fat until they are golden. Add the peppers and fry them, too. Remove the stewpan from the heat. Layer the cabbage and the rest of the bacon into the soup pot. Season between the layers with salt, pepper and the herbs. Pour the water over it all and bring to a boil.
Mix butter, parsley, onions, garlic powder and celery salt. Cut bread into 1-inch slices, cutting to bottom crust but not through. Spread butter mixture on each slice. Wrap in heavy-duty aluminum foil. Heat over hot coals for about 20 minutes. Turn often during heating.
Mix sugar, salt, milk and egg yolks in saucepan. Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture in pan. Cool to room temperature. Stir in vanilla and cream. Pour into freezer can and freeze. Makes 6 quarts.
Reserve 3 strawberries. In blender, put in remaining strawberries, banana, milk, yogurt and honey. Cover; blend at medium-low until thick and smooth. Pour into chilled glasses; sprinkle with nutmeg. Garnish with strawberry.
Soften butter. Add remaining ingredients except confectioners sugar and mix together well. Pour into greased pan. Bake for 25 to 30 minutes at 350°. Sprinkle confectioners sugar on top of brownies while they are still hot.
*Can use buttermilk or 2 tablespoons milk and 1 tablespoon vinegar, combined.
Pour tomatoes in a large roasting pan over stove. Cut garlic into tiny pieces and add to pan. Add mushrooms. Salt and pepper a whole dressed snapper. Place in roasting pan. Pour sauce over fish and bake at 350° for 40 to 60 minutes or until fish flakes easily. Baste every 15 minutes with sauce. Remove fish and thicken sauce with flour. Add Worcestershire. Serve over hot rice.
Spread out the nachos in a single layer on a baking sheet. Cook the onion with the meat until no pink remains, but do not brown. Add tomato sauce and seasoning; combine well. Place a spoonful of meat mixture on each chip and sprinkle grated cheese over all. Place under preheated broiler for 2 to 3 minutes or until cheese has melted. Sprinkle tomato and lettuce over all. Serve at once.
Put in a crock-pot (slow cooker) and cook on low for 8 to 10 hours.
Shred these ingredients medium fine. Mix all together and let stand 1 hour. Make syrup for cole slaw and let cool.
Heat oven to 350°. In a large bowl, combine all ingredients except nuts; stir just until moistened. Stir in nuts. Pour into greased 8 x 4-inch loaf pan. Bake for 50 to 60 minutes. Check with toothpick. Cool 10 minutes. Remove from pan.
In a large nonstick Dutch oven, heat the oil on medium heat. Add chicken. Cook until lightly browned, turning once, about 8 minutes. Transfer to a plate and keep warm. Add bell pepper, onion and jalapeo pepper to pan. Cook for 5 minutes. Stir in rice. Saut for 1 minute. Add the broth, water and tomatoes with liquid. Break up tomatoes with a spoon. Return chicken to pan.
Mix all ingredients until well blended. Serve hot. (Hamburger or sausage may be added.)
In large bowl, mix unflavored gelatine with sugar. Add boiling water and stir until gelatine is completely dissolved, about 5 minutes. Stir in cranberry juice. Chill, stirring occasionally, until mixture is consistency of unbeaten egg whites, about 45 minutes. Fold in remaining ingredients.
Mix ingredients in a large bowl. Then serve with fresh vegetables. Mixture is best made day before and refrigerated overnight.
Start with cold oven. Cream butter, Crisco and sugar together. Add eggs, one at a time, mixing thoroughly after each addition. Add flour and milk alternately, mixing well. Add flavoring and mix well. Grease and flour tube pan. Bake at 325° for 1 hour and 15 minutes. Frost with Cream Cheese Icing.
Cream oil, sugar, milk, vanilla and egg. Slowly add and stir in flour, salt and soda. Stir in M&M's, but do not overstir. Add cookie dough to baking sheet (1 tablespoon for larger cookies) and bake at 375° for 8 to 10 minutes or at 350° for 12 minutes.
Combine ground beef, soup mix and sour cream. Add bread crumbs or oatmeal if too runny. Form into loaf. Place in skillet and cover with tomato soup. Cover and cook on medium heat for 50 minutes or until done.
Put margarine in deep dish and melt in oven or microwave. Mix sugar, flour, baking powder, salt and milk. Beat to a smooth batter. Pour over melted butter. Do not stir. Empty cherries (not drained) over batter. Sprinkle with sugar. Bake at 350° for 30 to 45 minutes. Butter will rise to top.
Mix together pudding and pie filling and pineapple. Add marshmallows and Cool Whip. Chill in mold in refrigerator. Unmold and sprinkle with nuts. (Cherries may be added, if desired.)
Put chicken in bottom of baking dish. Cut up boiled eggs on top of chicken. Mix can of cream of chicken and can of chicken broth. Pour over chicken. Mix flour with partly melted butter. Mix in milk and pour over chicken. Bake at 375° for 45 minutes, until golden brown.
In mixing bowl combine eggs and milk. Sift together flour, baking powder and salt. Add to egg mixture. Beat until smooth. In deep skillet heat oil to 360 degrees. Cover funnel spout with finger. Pour 1/4 cup batter into funnel. Remove finger and release batter into oil in a spiral, starting in the center and working out. Fry from 2-3 minutes until golden brown. Turn carefully. Cool 1 minute. Drain on paper towel and dust with powdered sugar.
Dissolve cherry gelatin in boiling water. Stir in the lemonade concentrate. Add cold water and cranberry juice cocktail. Place 2 trays of ice cubes or a molded ice ring in a large punch bowl. Pour punch over ice. Pour in chilled ginger ale. Yields 25 servings.
Brown together beef, garlic, onion and celery, then drain. Add remaining ingredients and simmer 30 to 35 minutes.
Combine cream cheese, milk, thyme and parsley. Fill mushroom caps with cheese mixture. Bake in oven at 350° for 15 minutes.
Cook rice, milk and margarine in top of double boiler, stirring occasionally for 1 hour. Stir eggs, sugar, extract and a dash of salt in buttered 2-quart casserole. Pour hot mixture into egg mixture and stir well. Place casserole in pan of hot water in oven. Stir coconut in after 15 minutes at 325°. Pudding is done when knife comes out clean.
Mix together ground beef, bread crumbs, onions, milk, egg, parsley, salt, pepper, Worcestershire sauce and shortening. Form into small balls. Place on broiler rack and broil for 8 minutes.
Combine in a saucepan and bring to a boil over medium heat and boil gently for 5 minutes, stirring constantly. Add 1 teaspoon vanilla and beat with mixer for 1 minute. Store in refrigerator.
Mix gravy and broth in crockpot until smooth. Stir in chicken, vegetables and mushrooms. Cover and cook on low 4 hours. Stir in peas; mix sour cream and flour. Stir into chicken. Cover and cook on high 20 minutes. Mix Bisquick and milk until just moistened. Drop spoonfuls onto chicken mixture. Cover and cook on high 45 to 50 minutes until dumplings are done. Makes 4 servings.
Make crisscross, deep vertical cuts in zucchini and slice in thick 1/4-inch slices which will yield quarters.
Sift flour and mix with fruit and nuts. Mix sugar and butter well and add eggs and flavoring. Add fruit and nuts until mixture is smooth. Put into a greased tube pan. Put into a cold oven and bake at 225° for 2 to 2 1/2 hours.
Mix flour, mayonnaise and milk; stir until smooth. Spoon into 6 well-greased muffin cups. Bake at 425° for 20 minutes.
Beat egg whites until stiff. Put aside. Combine sugar, syrup, water and salt in a 3-quart pan. Bring to a boil, 252°, using a candy thermometer, if available. If not, drop a little of the mixture into cold water. If it forms a hard ball, it is ready. Remove from heat and begin to pour in a fine stream into stiffly beaten egg whites. Beat on high speed with electric mixer until mixture holds its shape and loses its gloss. Add 1 teaspoon of vanilla and walnuts. Spoon out on waxed paper and let cool (approximately 2 hours).
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. Cream the butter and sugar with electric mixer in large mixing bowl until light and fluffy. Add 1 egg; beat well. Stir in 1 1/2 cups flour and salt until well blended. Reserve 1 cup of mixture by spooning lightly in measuring cup; set aside. Press remaining crust mixture into prepared pan. Bake for 15 minutes.
Melt candy bars with small amount of milk in microwave. Add Eagle Brand milk; mix well. Put in 5-quart ice cream freezer and fining filling with milk to full line. Freeze as usual in your ice cream freezer.
Boil whole head of cauliflower for about 20 minutes, or until tender. Do not overcook. Take it out of the water and drain it well. Using two forks to handle it works best. Place the cauliflower on the center of the serving plate with the stem side down. If it does not sit straight, you may have to cut the stem some. Mix mayonnaise and mustard in a cup, and "frost" the cauliflower with the mixture. Remove the lid from a jar of cheese whiz and microwave it until it is hot. Pour the cheese whiz over the cauliflower. Sprinkle top with creole, and Voile! Serve while hot.
Saute celery and onion in about 2 tablespoons butter in skillet on low heat.
Place bread crumbs in a shallow bowl; set aside. Combine mayonnaise, water and lemon juice. Stir well. Dip fish in mayonnaise mixture. Dredge in bread crumbs. Place fish on a baking sheet coated with cooking spray. Bake at 450° for 17 to 20 minutes or until fish flakes easily when tested with a fork. Yields 8 servings (197 calories and 24% fat per serving).
Mix ingredients together well. Pour into greased and floured tube pan and bake at 325 until done approximately 45-50 minutes. Cool 10 minutes. Remove from pan.
Cook rice on medium heat. As rice begins to swell and absorb water, continue to add more water, stirring often. Sample rice to determine when it is soft and done. When done, fill pot full with hot water, stirring well. Strain in colander and serve.
Cook green beans al dente. Melt butter over medium heat; do not brown. Add diced tomatoes and toss. Add chicken stock and wine. Let boil. Add cheese and al dente green beans. Add salt and pepper. Toss with fettucine.
Boil 1 cup pineapple juice. Dissolve jello in it while hot; let cool.	Mix cream cheese, pineapple, chopped pimento, pecans and celery. Add to jello. Stir thoroughly, then fold in whipped cream. Congeal. May be cut in squares and served on lettuce leaf with cherry on top.
Mix Cool Whip and milk in large bowl. Then pour in lemonade concentrate. Mix well. Pour in graham cracker crust. Chill for 30 minutes.
Dissolve yeast in warm water. Cream together butter, salt, sugar and eggs. Add the scalded milk to the creamed mixture, then cool this mix by adding several cups of flour. Add yeast and enough white flour to make a soft dough. The dough should rise until double. Roll out to 1/2-inch. Cut out and let rise again. Deep-fat fry until brown on each side. Ice while hot.
Mix Jell-O and water. Beat cream cheese; add a little of the hot mixture and beat well. Add Cool Whip and beat. Add to Jell-O. Add celery and pineapple. Chill until set. Chopped nuts may be added or sprinkled on top.
Mix ground beef and seasonings together (Worcestershire sauce, onion, salt, pepper, oregano, garlic salt and onion salt). Add uncooked rice. In deep skillet or large Dutch oven, put tomato juice, sugar and a little Worcestershire sauce. Make meat mixture into balls. Place in sauce and cook 1 1/2 to 2 hours on low or simmer.
Note: Make glaze first so it will have time to cool before you put it on the pie.
Mix milk and pie filling about 1 minute; let stand 5 minutes. Fold in Cool Whip and chopped toffee. Spoon into crust. Freeze until firm, about 6 hours. Remove from freezer and let stand 10 minutes to soften before serving.
Trim stems from carrots. Combine all ingredients in a small dish and bake at 350° for 45 minutes.
In a bowl, combine first 5 ingredients. Combine milk and egg. Add to salmon mixture. Mix well. Shape into loaf and put into pan. Bake at 350° for 35 to 40 minutes.
Cook cake in sheet pan. Cut into squares. Split squares lengthwise. Put ice cream in middle. Pour sauce over it.
Cream Crisco,	sugar and eggs for one minute at high speed. Add 1 cup flour and beat for one minute.	Add 2 other cups flour alternately with milk. Add flavoring and bake at 325° for one hour. Turn heat up to 350° for 10 to 20 minutes or until golden brown. Use tube pan.
Saute onion, green pepper and clove of garlic. Saute vegeburger in separate pan until light brown. Mix all together and add chili powder as desired. Add tomatoes and cornmeal, still cooking over low heat. Add olives. Put into buttered casserole and bake at 350° for 35 minutes. Uncover for the last 15 minutes.
Combine sugar, egg whites and water in double boiler. Beat with electric mixer over boiling water until soft peaks form. Add Marshmallow Creme. Continue beating until stiff peaks form. Remove from heat. Beat in vanilla.
Heat cream with margarine. Add salt. Place potatoes in a 9 x 13-inch pan. Pour cream mixture over the top. Sprinkle on Parmesan cheese. Bake 1 hour at 325°.
Cut chicken into 1/2-inch strips. Remove florets from broccoli. Set aside. Peel stalks and cut into thin slices. Coat chicken with 1 tablespoon stir-fry sauce. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add chicken and stir-fry three minutes. Remove.
Poach the fish in a buttered baking dish with wine, 1/3 cup water, peppercorns, onion, garlic and bay leaf for 15 minutes at 325°. Steam the asparagus for 7 to 8 minutes.
Blend all ingredients together except egg whites, cream of tartar and pie shells. Beat egg whites until stiff, then add cream of tartar. Beat until blended, about 1 minute. Fold egg whites into pumpkin mixture until well blended. Do not beat. Pour pie mixture into unbaked shells. Bake at 400° for 10 minutes, then turn down to 350° and bake for 45 minutes. Yields 2 pies.
Heat oven to 375°. Beat margarine and sugar until creamy. Add eggs, milk and vanilla; beat well. Add flour, salt and baking soda; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by round measuring tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes for a chewy cookie. For a crispier cookie, bake 12 to 13 minutes. Cool 1 minute on cookie sheet. Remove to wire rack and cool completely.
Melt butter in saucepan. Stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes. Stir in honey, heat to boiling. Pour boiling syrup in thin stream over popped corn in bowl, stirring until corn is well coated.
Saute onion in butter or margarine until transparent. Remove from heat and add the clams, one of the cans drained, the other with its liquid. Stir in remaining ingredients. Bake, uncovered, for 25 minutes at 350°. Serve on seasoned crackers or rye bread thins.
Sauce: Drain broth from chicken rice soup. Add tomato sauce and enchilada sauce to drained chicken and rice. Simmer. Add 1 or 2 teaspoons of cornstarch to thicken.
In casserole dish, stir peanuts, sugar, Karo syrup and salt. Cook 4 minutes in microwave on High. Take out and stir. Return to microwave for 4 minutes on High power. Take out, stir in butter and vanilla. Cook 2 minutes on High, take out and add baking soda. Stir until foamy. Immediately pour onto lightly greased baking sheet, spread out thin with back of spoon. Let cool (refrigerate 10 minutes). Break apart and store in tight container.
Mix together the cake mix, 2 eggs and margarine. Spread in a 9 x 13-inch greased and floured pan. Mix together the powdered sugar, 2 eggs, lemon juice and cream cheese. Spread on first mixture. Cover with light layer of nuts (optional) and additional powdered sugar. Bake at 350° for 35 to 40 minutes; do not overbake.
In heavy-duty aluminum foil, place potato slices, onion slices and butter slices. Salt and pepper as desired. Roll edges (top and ends) of foil (3 times) for a tight seal. Place on grill and cook 20 minutes on each side.
Place several chicken diced on bottom of dish. Add chopped green bell peppers; layer on top of 1st chicken layer. Mix brown rice with onion and tomato sauce. Pour over bottom layer of chicken and bell peppers; top with mushrooms and cheese sauce. Top with remaining chicken dices. Bake for 1 hour or until chicken is tender.
Mix margarine, cream cheese and cheese spread together. Add chopped onion. Form into ball; refrigerate overnight. Next day, roll in finely chopped nuts.
Break spaghetti into 1-inch pieces. Boil until tender in salted water. Drain and wash in cold water. Drain well. Put in large bowl and add remaining ingredients. Mix well and let marinate at least 4 hours or overnight (or longer). Keeps well up to a week or more in refrigerator.
Cook bacon. In mixing bowl cut up broccoli, break bacon into small pieces. Add raisins and onion. Toss together. chill.
Cook macaroni as directed. Mix all ingredients together and add to macaroni. Chill and serve.
Preheat oven to 375°. Sift together flour, baking powder and salt. Cream butter with sugar and add egg and marmalade. Gradually add flour mixture to butter mixture and work until smooth. Stir in sprinkles.