HumbleIntelligence/food-ner-1-Million huggingface dataset:
If using fresh carrots, cook the carrots, covered, in about 1 cup water for 30 to 40 minutes, or until very tender. Drain. Puree cooked or canned carrots in a blender, a food processor, or food mill until smooth. You should have about 2 cups.
Rub the birds with cut lime pieces and set in refrigerator overnight. Rinse and place in a pot. Add enough salted water to cover. Add celery and simmer until the meat is tender. Add garlic powder and mushroom soup with stirring. Stir in the sour cream and simmer 10 minutes longer. Add the green beans and serve.
Lightly flour a work surface. Using light, even strokes, roll out half of the puff pastry dough to a 14-inch square about 1/8-inch thick. Place a 6-inch pan lid on the dough and, using it as a guide, cut out 4 rounds with a small knife. Sprinkle 2 baking sheets with water. Set the rounds on one and press down slightly. Prick each round with a fork in several places, but not near the edge. Chill 15 minutes. Divide the almond paste into 3 portions and roll each portion into a ball with your hands. Spread a sheet of parchment paper on the work surface. Set 1 ball of almond paste on the paper and cover with another sheet of paper. Roll the almond paste into a 5-inch round. Set the round of almond paste on top of pastry dough round, leaving 1/2-inch border. Repeat with remaining paste. Refrigerate until ready to bake. Cut the lemon in half and squeeze the juice from 1 half into small bowl. Peel the apples, then halve and core them. Rub with remaining lemon half to prevent browning; brush with lemon juice. Heat oven to 425°. Arrange apple slices, overlapping slightly, in a ring on the almond paste rounds, covering them completely. Bake until the pastry edges have risen around the almond paste and are light and golden, 15 to 20 minutes. Sprinkle apples evenly with sugar. Return to oven and continue baking until apples are golden brown, caramelized around the edges and just tender when tested with knife, 5 to 10 minutes. Serve at once.
Spread bread with butter and cream cheese and cut into cubes. Place evenly in a well-greased casserole. Beat together eggs, milk, salt, pepper and chives. Pour over bread cubes; add grated cheese. Refrigerate covered overnight. Bake covered for 1 hour at 350°. Continue baking uncovered for 10 minutes.
Combine cheeses. Sprinkle half on the bottom of a 9 x 9-inch dish. Beat eggs and sauce. Pour over cheese. Sprinkle the remaining cheese over the sauce. Bake for 30 minutes at 350°. Cut into squares (1/2-inch) and serve hot on tortilla chips.
Beat eggs, sugar and oil well. In separate bowl, combine flour, salt, baking soda and cinnamon. Add flour mixture to egg mixture and beat. Fold in apples. Add pecans; mix well. Bake in greased 9 x 13-inch pan in a 375° oven for 35 minutes or bake in 2 greased layer pans for 40 to 45 minutes.
Melt butter in 13 x 9-inch baking dish. Lay chicken breasts in dish. Mix the soups together and pour over chicken breasts. Bake for 1 hour at 350°. Serve over rice.
Brown sausage. Drain well. Melt Velveeta (low heat). When Velveeta is melted, add sausage and spices to taste. Place bread on cookie sheets and top with mixture. Bake in 400° oven for 5 to 8 minutes.
Butter large cookie sheet generously. In glass measure, place sugar. Add corn syrup, water and salt; stir until well blended. With candy thermometer in place, microwave mixture on High power (100%) for 12 to 15 minutes, without stirring, until temperature reaches 300° (hard crack stage), just until caramel begins to turn light golden. Watch closely; mixture burns easily. To mixture, add peanuts, oleo and soda; stir well until peanuts are evenly coated. Pour immediately onto prepared cookie sheet. Spread to a 14 x 12-inch rectangle. Let cool until firm. With hand, break cold brittle into small pieces. Store in airtight container.
Cut cheese into 2 (2 1/4 x 1 x 3/4-inch) strips. Flatten chicken to 1/4-inch thickness. Place a strip of cheese down the center of each chicken breast half; fold chicken over cheese and secure with toothpicks. Rub seasoning over chicken. In a large skillet, brown chicken in oil on all sides. Transfer to a greased 8-inch square baking dish.	Bake, uncovered, at 350° for 25 to 30 minutes or until chicken juices run clear.	Discard toothpicks. Yield: 2 servings.
Mix all ingredients together. If mixture seems too dry, add a little more milk. Shape into a loaf and bake in a flat dish at 325° for 1 hour 30 minutes or until done. Let stand for 10 minutes before slicing. May pour 8 oz. can of tomato sauce over meat before baking.
Slice 4 large onions. Pull apart in rings. Dip in mixture. Let drain well. French fry in oil heated to 375°.
Brown beef and onion in skillet. Add salt and pepper and put in casserole dish. Add corn, tomato soup and precooked noodles. Top with cheese slices. Bake at 350° until cheese is melted.
Beat eggs and add oil, sugar and vanilla; mix well. Sift flour, baking powder, salt and cinnamon, then add to egg mixture. Fold in zucchini and nuts. Bake in two greased loaf pans at 350° for 50 minutes.
In a Dutch oven, pour the potatoes and the green beans, draining one can of each first. Add the smoked sausage. Cover and cook on low heat for about 1 hour.
Preheat oven to 425°. Sprinkle spinach, cheese and onion in pie shell. Beat eggs slightly and beat in remaining ingredients. Pour cream mixture in pie shell and stir gently. Bake 15 minutes. Reduce oven temperature to 300° and bake 30 minutes longer or until knife inserted 1-inch from edge comes out clean. Let stand 10 minutes before cutting.
Mix together and roll into ball the Roka Blue, Old English sharp cheese, cream cheese, vinegar and garlic powder. Roll in chopped nuts.
In a pot cook sausage with onion and season. Follow directions for cooking rice in saucepot.
Cut jerky into 1/2 by 1/4-inch strips. Mix all ingredients together and pour over meat. Marinate overnight. Remove from marinade and dry on paper towels. Dry in oven until dry at 200° or dry on racks over wood stove.
Cook meat, onions and garlic until brown and onions are tender; drain. Add next 8 ingredients. Add egg, Ricotta or cottage cheese, Parmesan or Romano cheese and parsley. Cook lasagna noodles following directions on package.
Parboil chicken for 40 minutes; cool. Heat fryer to medium-high. Make batter by mixing rest of ingredients (this should be a thinner batter than pancake batter). Dip chicken into mixture, then fry for 5 to 7 minutes, until coating is cooked.
Wash neck bones. Put small amount of oil in heavy pot or skillet. Brown neck bones in oil. Remove neck bones; place in a bowl. Continue until all are browned. Pour off fat; return bones to pot. Cover with water. Add dash of salt; simmer until almost done, approximately 1 1/2 hours. Remove to a baking dish. Bake, uncovered, in a 375° oven until slightly browned. Pour on barbecue sauce and cook until slightly thickened.
Butter bottom and sides of a heavy 4-quart saucepan. In pan, combine granulated sugar, brown sugar, milk, corn syrup and salt. Cook and stir over medium heat until sugars dissolve and mixture begins to boil. Reduce heat; attach candy thermometer to pan. Continue cooking, stirring occasionally, until candy thermometer reads 236° (soft ball stage). Remove from heat. Add peanut butter, but do not stir it in. Set pan aside; allow to cool undisturbed. (Do not stir or move pan during cooling.) When thermometer reaches 115°, add vanilla. Beat by hand vigorously about 10 minutes, or until mixture starts to lose its gloss. Pour into a buttered 8 x 8 x 2-inch pan. Score into small squares. When penuche is only slightly warm, cut or break into squares. Makes 2 pounds.
Roast turkey. Cool and cut into cubes or cubed strips, not slices. Melt 6 tablespoons of butter in Dutch oven. Saute onions until golden. Add mushrooms and saute for 4 minutes. Remove onions and mushrooms. Melt remaining butter. Blend in flour and seasonings. Add broth. Cook over low heat, stirring frequently until smooth and thick. Stir in cream. Add turkey, almonds, sauteed onions and mushrooms. Mix thoroughly.
Melt morsels in top of double boiler. Add noodles and peanuts, mixing well. Drop by tablespoons onto waxed paper and cool.
Heat butter and oil in large heavy skillet. Add onions. Cook, stirring occasionally, about 5 minutes or until onions are tender. Add potatoes. Cook, stirring occasionally, about 10 minutes or until potatoes are translucent and onions golden. Place unfolded pie crust on lightly greased cookie sheet. Spread onion potato mixture over crust, leaving 1 1/2-inch border. Fold border over filling. Brush border with 2 tablespoons half and half. Bake in preheated 400° oven for 15 minutes. Mix remaining half and half with salt and pepper. Pour over filling. Bake 10 minutes more or until potatoes are tender and crust is golden. Cut in wedges to serve. Serves 4.
Combine dry ingredients in large bowl; stir in nuts and set aside. In medium bowl, mix remaining ingredients. Add to dry ingredients, stirring just until batter is moistened. Spoon batter into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour. Cool 10 minutes.
Bring the sugar, oleo and milk to a boil and boil 4 minutes, stirring constantly. Remove from heat. Add chocolate bits, marshmallow cream and vanilla. Mix well and pour into a 9 x 13-inch buttered pan.
Place flour and sugar in mixing bowl; set aside. In saucepan, bring to boil butter, Crisco, cocoa and water. Pour over sugar and flour. Mix well and add milk, eggs, vanilla and soda. Mix well and pour into greased and floured pan. Bake at 350° for 25 to 30 minutes.
Cut bacon strips into small pieces into 2-quart casserole dish. Microwave 3 to 4 minutes. Remove cooked bacon pieces to paper towel to drain. Add sugar, cornstarch, salt, pepper and vinegar to bacon drippings. Microwave 3 to 4 minutes until thick. Add drained beans and onion slices to sauce. Cover, microwave 6 minutes. Let stand 10 minutes before serving.
Prepare Jell-O according to directions. Refrigerate until firm. Cook sugar and crushed pineapple until sugar dissolves. Prepare whipped topping according to directions.
Boil chicken until done. Save broth. Debone chicken. In a casserole dish, combine chicken, bay leaf, ginger, onion, red pepper, tomatoes and broth. Cover and cook in a 350° oven until bubbly. Serve over rice. Serves 6.
Make the night before and refrigerate. Grease a 9 x 13-inch Pyrex dish. Line with bread. Brown sausage and drain grease. Mix with mustard and put over bread. Lay slices of cheese over sausage. Mix milk, half and half, eggs, salt and Worcestershire sauce. Pour over cheese layer. Cover with foil and refrigerate overnight.
Brown steak strips in hot fat. Add sliced onion and crushed garlic; cook for 5 minutes, or until meat is tender. Combine mushroom soup, mushrooms, catsup and Worcestershire; add to meat. Heat. Serve over noodles or mashed potatoes.
Mix together cornmeal, milk and egg. Brown the meat; add onions and garlic. Continue to saute until onions are soft. Stir in chili powder, tomatoes, corn, beans and olives. Heat for 5 additional minutes. Stir in the cornmeal mixture. Place in a 2 1/2-quart casserole and bake for 1 hour and 15 minutes at 350°. Sprinkle cheese on top and bake for 5 more minutes until cheese melts. Serves 6 to 8 for brunch, lunch or as dinner. Serve with wilted spinach salad, broccoli spears and avocado slices.
Combine sugar, oil and vinegar in a deep bowl and stir until sugar dissolves. Blend in onions, peppers, celery, pimento and caraway seed. Add sauerkraut and toss to coat completely. Refrigerate overnight before serving. This salad keeps well in refrigerator for a month or more.
Combine oranges and pudding, mixing well. Fold in marshmallows and Cool Whip. Sprinkle Betty Crocker decorating stars at random for more color.
Saute in skillet the first 4 ingredients with the margarine (apples still firm). Whisk together flour, salt, eggs and milk. Pour apple mixture in buttered baking dish. Pour flour mixture over apples. Bake at 425° for 20 minutes.
Mix together margarine, cake mix and egg. Place in a greased 13 x 9 x 2-inch pan. Then mix together cream cheese, powdered sugar, egg and chocolate chips. Pour this mixture over other mixture. Bake at 375° for 40 minutes. Let cool and cut into squares.
Beat eggs. Mix in other ingredients, thoroughly. Add crushed drained pineapple. Sift flour; add remaining dry ingredients and mix thoroughly. Add raisins or dates and nuts; mix and pour into 4 small loaf tins that have been oiled and floured. Turn oven to 325°. (Do not preheat.) Bake for 40 to 45 minutes or until toothpick, when inserted, comes out clean. Let cool in the pan. Yield: 4 loaves.
Beat eggs until light; add sugar and vanilla and beat until thick. Melt together butter and chocolate and add to egg mixture. Beat until smooth. Add flour; mix and put in a greased and floured oblong pan. Bake at 325° for 30 minutes. Cut in squares while warm and remove from pan.
Preheat oven to 350°. Grease a 9 x 12-inch pan. Melt morsels and butter over low heat. Stir in cracker crumbs and nuts. Press 1/2 of mixture firmly in pan. Beat cream cheese, condensed milk, egg and vanilla in large bowl with mixer. Pour over crumb mixture in pan. Sprinkle remaining crumbs over last layer. Bake for 25 to 35 minutes. Cool completely. Refrigerate.
Cook bacon in skillet until crisp; drain and crumble. Cook fettucini using package directions. Drain and place in large serving bowl. Add bacon and remaining ingredients; toss fettucini until coated. Serve immediately. Yield: 4 to 6 servings.
In medium skillet, brown meat and stir until crumbly; drain fat. Add taco spices and seasonings; blend well. In small bowl, combine broth and flour. Add to meat mixture; bring to a boil to slightly thicken liquid. Stir in sour cream and chiles; blend well. In 13 x 9 x 2-inch lightly greased glass baking dish, place 1/2 of chips. Top with 1/2 of beef mixture, 1/2 of sauce, 1/2 of cheese and 1/2 of green onions. Layer again with remaining ingredients, ending with green onions. Bake, uncovered, in 375° oven for 20 minutes. Let stand 5 minutes before cutting. Makes 6 servings.
Preheat oven to 425°. Mix together brown sugar, cream, butter, nuts and cherries. Place in bottom of a 1 1/2-quart Bundt pan or salad mold. Dip each biscuit in butter and coat with cinnamon-sugar. Place on top of contents in Bundt pan and bake 20 to 25 minutes.
Spray 2-quart oblong baking dish with vegetable cooking spray; arrange chicken, bone side down in dish. Sprinkle with garlic powder and pepper. Bake at 375° for 30 minutes.
Sift flour. Combine salt, cocoa, sugar and baking soda, then make 3 holes. In first hole, put Crisco oil. In second hole, vanilla. In third hole, put vinegar. Pour 1 1/2 cups water over mixture and mix well, then add 1/2 cup water and mix well. Then add 1/2 cup water and mix. Bake at 350° for 35 to 40 minutes.
Drain liquid from peas and asparagus; mix liquid with cream of mushroom soup. Set aside. Begin by covering dish with a layer of cracker crumbs. Add layer of peas, add layer of asparagus. Continue this until you've used all vegetables. Add soup mixture and top with remaining cracker crumbs. Bake at 350° for about 35 to 45 minutes.
Combine cream cheese and Marshmallow Creme mixing on medium speed of electric mixer until well blended. Blend in sour cream; chill. Serve as a fruit dip.
Preheat oven to 350°. In large bowl, combine first 5 ingredients. Season with salt and pepper. Spoon mixture into well-greased baking dish. Sprinkle with cheese and top with stuffing mix. Bake 40 to 45 minutes.
Blend first 4 ingredients in a blender until smooth; pour into ice cube trays. (This mixture can also be poured into popsicle molds and served as a healthy popsicle.) Freeze until solid. Take frozen cubes and blend with enough mineral water to form a slush consistency.
Combine pudding powder and all other ingredients, in a serving bowl, mix well. Decorate with nuts and cherries and let set.
Combine macaroni, 1 3/4 cups water and 4 tablespoons butter in 2-quart microwave-safe casserole. Cover and microwave at 100% power for 9 minutes. Stir in half and half, salt, pepper, mustard and cheese until smooth. Cover and microwave at 50% power for 5 minutes. Toast bread crumbs in remaining 2 tablespoons butter in skillet over moderate heat.
Stir together sour cream, onion, soup mix, parsley, garlic powder, dill weed and pepper until well blended. Chill 1 hour. Makes 3 cups.
Cook beef and onion. Add cooked macaroni and squash. Add salt, pepper and tomatoes. Put in casserole dish and sprinkle with grated cheese. Bake at 350° for about 30 minutes.
Beat eggs 10 minutes. Cream butter and sugar. Add eggs to butter and sugar; then add the fruits, pour into an unbaked pie shell. Bake at 350 degrees for 40 minutes or until done.
Mix together all ingredients, except cheese. Place in a well-greased casserole (shallow) dish. Top with shredded cheese. Bake at 350° for 35 to 40 minutes.
Place all ingredients into a blender. Mix well. Pour into a deep pie pan. Bake at 350° for 55 minutes.
Mix rice and water and let stand 15 minutes. Drain. Add remaining ingredients. Saute 3/4 c. celery and 6 Tbsp. chopped onion in butter and add. Put in casserole, sprinkle with 1/2 c. slivered almonds. Cook 1 1/2 hours at 350°.
Mix sugar, flour and pineapple juice. Add pineapple and cheese. Cover with crushed cracker and butter mixture. Bake at 350° for 30 minutes.
Brown hamburg and onion. Drain. Add remaining ingredients. You can add more or less to your taste. Simmer 15 minutes. Serve on buns.
Blend all except nutmeg in blender until smooth and creamy. Pour into chilled glasses. Sprinkle each with desired spice. Serve with straws.
Mix together the first 5 ingredients and place in the graham cracker pie crust. Makes a large pie.
In 2-quart glass measuring cup with handle, combine sugar, corn syrup, water and salt. Microwave at High for 5 minutes. Stir well until sugar dissolves. Microwave at High for 5 to 6 minutes or until mixture reaches 260°.
Combine ingredients; toss lightly. Serve on lettuce with watercress garnish.
Preheat oven to 350°. Cream butter or margarine with granulated sugar. Add eggs and vanilla. Sift flour with baking soda and salt. Add alternately with bananas. Stir in mandarin oranges, chocolate chips, coconut, 1/2 cup sliced almonds, cherries, and figs. Pour into 2 greased 7 1/2 x 3 3/4 inch loaf pans. Sprinkle remaining sliced almonds over tops. Bake 1 to 1 1/4 hours. When cool, sieve confectioners sugar over tops.
Mix ingredients until blended. Makes 1 1/2 cups. Dresses up lettuce wedges and cold sliced turkey sandwiches. Try it on your favorite tossed salad or hamburger, too!
Mix the shortening and sugar until creamy. Add egg. Sift dry ingredients together. Mix into shortening and sugar mixture. Add coconut and banana flavoring. Roll dough into small balls. Place on a greased and floured cookie sheet. Bake in a 375° oven for 15 minutes or until brown. Makes 4 dozen.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. On low speed, beat in water and pudding mix until smooth. Fold in whipped cream. Pour into prepared pastry shell. Chill 2 hours or until set. Garnish with coconut that has been lightly browned in oven. Refrigerate leftovers.
Boil chicken. Bone; cut into bite size pieces. Line 2-quart shallow greased casserole dish with slightly crushed Doritos. Put chicken and chopped onion on top. Mix rest of ingredients, except cheese. Pour over chicken and Doritos. Top with shredded cheese. Bake at 350° for 30 minutes.
Cream butter; add sugar. Add eggs one at a time. Beat well. Add dry ingredients alternately with buttermilk. Stir in bananas and vanilla. Bake in greased tube pan at 350° for 1 hour or until done.
Mix flour and nuts with melted margarine. Press down in bottom of 9 x 13-inch pan. Bake 20 minutes at 350°. Let cool.
Mix together flour, baking powder and salt. Set aside. Melt shortening in a large saucepan. Add brown sugar to shortening; blend well and cool 10 minutes. Add 1 1/4 cups chocolate chips and nuts.
Soak the lentils overnight. Saute onion, bell pepper and celery (if used), then combine with lentils, beans, juice and tomatoes. Add brown sugar to sweeten to taste. Season with chili powder, some garlic powder, salt and cumin to taste. Simmer an hour or so.
Mix all ingredients together and pour into pie shell. Bake at 325° for 45 minutes.
Bake cake in 2 layers according to package directions. Cut cake as shown in diagrams. Frost sides of each cake piece and
Put oats and vanilla in bowl; set aside. Boil remaining ingredients for 1 full minute. Pour over oat mixture, stirring to mix. Drop by spoonful on wax paper and let get firm.
Beat ingredients 2 minutes. Pour into 9 x 13-inch prepared pan. Bake 30 minutes at 350°.
Preheat oven to 350°. Wash, scrub and dry potatoes. Bake potatoes for 40 to 50 minutes. Remove from oven and let cool. Cut potatoes in half and scoop out center, leaving a 1/4-inch shell on potato. Combine scooped out potato and the rest of the ingredients and mix well by hand. Fill the cavity of the potatoes with filling, dividing evenly. Sprinkle with paprika and bake for 20 to 30 minutes, until heated thoroughly. Makes 12 servings.
Mix all the ingredients and put into an unbaked pie shell. On top, sprinkle 1/2 teaspoon cinnamon mixed with 1 1/2 tablespoons sugar. Bake at 350° until it bubbles (about 1 hour).
Put Oreos in food processor or crumble them up to "fine" consistency. Add cream cheese and mix well. Use about 1/2 teaspoon at a time and roll into little balls. Put on cookie sheet and put in fridge until very firm. Melt 1 block of paraffin and add chocolate chips. Dip cold balls (careful now) in the chocolate and lay out on wax papered cookie sheet until set.
Mix ingredients in saucepan. Stirring constantly, cook over medium heat until mixture forms a ball. Knead dough.
Combine all ingredients, except raisins; mix well. Cook in ungreased 15 x 10-inch jelly roll pan at 325° for 25 to 30 minutes or until golden brown; stir occasionally. Stir in raisins. Cool and store in tightly covered container in refrigerator. Makes approximately 6 1/4 cups.
Cream sugar and shortening. Add eggs, one at a time, beating well each time. Sift flour, baking powder and salt together and add alternately with buttermilk. Add extract and mix well. Add coconut last. Bake in a greased and floured 10-inch tube pan or Bundt pan. Bake in 350° oven for 50 minutes to 1 hour. Pour topping on while cake is hot and leave it in the pan for 1 hour.
Turn cranberry sauce into mixing bowl. Beat until sauce is smooth. Resting bottle on rim of bowl, slowly pour in lemon-lime beverage. Mix gently with up and down motion. Pour into 1-quart refrigerator tray and freeze. Break into chunks. Turn into chilled mixing bowl. Beat until fluffy. Return to tray and freeze. Layer cranberry ice and honeydew balls in 4 chilled parfait glasses. Serves 4.
Cook broccoli as directed on package until just tender; drain. Arrange broccoli in 1 1/2-quart casserole; lay turkey slices on top of broccoli. Mix cornstarch with broth in saucepan until smooth. Add milk; cook, stirring constantly until thickened. Remove from heat; add cheese and salt. Stir until cheese melts. Pour sauce over the turkey. Bake at 375° until sauce is bubbly about 25 minutes. Makes 4 servings.
In the bottom of a 13 x 9-inch pan, mix together the broccoli, mushrooms, shredded cheese and scallions. Blend together the milk, Bisquick and eggs (in blender). Pour mixture over other ingredients. Bake at 350° for 50 minutes.
Mix all dry ingredients. In separate bowl, add vanilla to eggs and beat slightly. Add to dry ingredients. Add milk and mix. Add melted butter and stir until smooth. Cook on hot griddle at 400°.
Mix dry ingredients. Add water to dry ingredients. Mix well. Knead dough on a floured board until it becomes elastic. Let dough rest 10 minutes, covered. Roll out dough until it is 1/2-inch thick. Cut into squares or circles. Deep fry at 370° until golden brown. Drain on paper towels. Drizzle with honey and serve.
Combine sugar and eggs; add flour. Add remaining ingredients and place in an unbaked 9-inch pie shell. Bake in a 350° to 375° oven for 45 to 50 minutes or until set. Additional cinnamon and spice may be added if desired.