HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash carrots (4 to 6), which have been cooked in 1 cup water. Soak yeast cake in lukewarm water for 5 minutes. Add to warm carrot water. Add carrots, sugar, shortening, salt and egg yolk. Mix the carrot mixture with 1 1/2 cups of flour, just until smooth. Let rise until double. Add beaten egg whites and remaining flour. Let rise again until double. Knead lightly. Shape into rolls. Brush tops with melted butter. Let rise until light. Bake at 400° for 20 to 25 minutes.
Roll out crescent rolls (do not separate). Place complete section of rolls on cookie sheet for crust. Bake as directed on can. Mix cheese, mayo and dressing together well. Spread onto baked cooled crust. Sprinkle vegetables on top of cheese mixture. Blend for color. Cut into small squares for serving.
In saucepan, melt margarine. Add oysters (drained), salt, pepper and celery; steam until oysters curly. Blend milk together and add to mixture in saucepan. Heat until hot...(do not boil). Cover and let stand about 15 minutes. Re-heat if necessary. Serve with a dash of paprika and crackers.
Heat oven to 375°. Cream together butter and sugar until fluffy. Stir sifted dry ingredients in alternately with milk. Beat until smooth. Pour into loaf pan, 10 x 5 x 3-inch or 2-quart casserole. Spoon fruit over batter; sprinkle with sugar. Pour fruit juice over top. Bake 45 to 50 minutes. During baking, the fruit and juice go to the bottom and a cake-like layer forms on top. Serve warm with cream or whipped cream. Serves 6.
In 2-quart pan, stir. Stir steady while heating. Cook to 310°. Take off heat. Gently stir in (1 dram) oil flavoring from drugstore. Add regular food coloring of your choice. Use cookie sheet or aluminum foil pan. Butter lightly. Pour on cookie sheet or aluminum foil pan. Mark with knife or wait until hard, then break with knife handle.
Spread dough in pizza pan, bake for 5 minutes according to instructions on package. Saute all ingredients in olive oil, except sauce. Spread sauce over dough. Spread veggies over sauce. Cover with grated Mozzarella cheese. Bake 10 minutes. Great cold for lunches. Healthy, too!!
Pinch the angel food cake in large bowl. Mix whipped cream and Eagle Brand milk together with mixer. Stir in lemon juice and pineapple (do not drain juice). Pour mixture over angel food cake; stir together.
Fry onion and green pepper in 10-inch skillet until soft. Add next 5 ingredients. Cook slowly on low for 30 minutes.
Mix together warm water, yeast and sugar; set aside and let it foam. Stir egg, oil, 3/4 cup sugar and salt into yeast mixture. Stir in 6 cups flour, 3 cups first. Work until mixed up good. Put in greased bowl to rise until double. Punch down and make into rolls. Bake at 350° until golden brown.
Brown the meat and onion in large skillet. Stir in the water, catsup and mustard. Add salt and pepper to taste. Bring the mixture to a boil. Stir in the uncooked rice; cover and remove from the heat. Let it stand for 5 minutes, then fluff with a fork. Top the casserole with cheese; cover until the cheese melts and blends in.
Thoroughly mix cheese with ground cheese. Add all other ingredients and mix well. Shape into 4 rolls. Put chili powder on wax paper. Wrap rolls in aluminum foil and refrigerate until used. Slice before serving or cheese can be made into balls and at room temperature can be used as spread. Sharp cheddar cheese can be substituted instead of longhorn.
Turkey and Sauce: Brown ground turkey. Combine sauce mixes, milk and water. Cover and simmer 10 minutes. Add mushrooms and simmer 2 to 5 minutes longer. Remove from heat and stir in sour cream.
Cream butter and sugar until light and fluffy. Add egg yolks, one at a time; mix well. Add vanilla, lemon, baking soda, salt and sour cream; mix well. Mix in flour, a little at a time. Beat egg whites until stiff. Fold in and mix well. Bake in large tube pan, greased and floured, at 350° for 1 hour and 15 minutes. Remove from pan and let cool.
Preheat oven to 400°. Mix sugar and cinnamon together, mixing well. Put in eggs, mixing well. Add pumpkin, mixing well. Add canned milk, mixing well. Fill pie shells.
Butter 9 x 13 pan; layer half of crushed wafers on bottom. Combine powdered sugar, butter and eggs. Beat well and pour over wafer crust. Mix together whipping cream, pineapple and chopped nuts. Spread in pan. Sprinkle remaining wafers on top and chill overnight.
Mix sugar and Karo syrup in large glass bowl. Microwave on High 4 to 5 minutes; stir. Repeat this again until mixture boils. Remove from microwave immediately and add peanut butter and Rice Krispies. Mix well and press into 9 x 13-inch buttered pan. Melt chips together in a medium sized glass bowl on low-medium heat. Do not melt completely. Chips will finish melting as you stir them. Spread on top of Krispies bars.
Melt over low heat the chips and peanut butter; remove from heat. Stir in 1/2 bag Chinese egg noodles (I use a little more). Drop on waxed paper with teaspoon.
Remove skin and bone from salmon. Mash salmon into pieces, then add salt, pepper, margarine and milk. Bring to a boil, then remove from heat and enjoy. Tastes like oyster stew, only better!
Brown beef and onion in a large skillet. In a mixing bowl, combine tomatoes and spices. Mash tomatoes with potato masher. Add tomato mixture to meat mixture. In a 2-quart casserole, alternate layers of tortillas, meat mixture and cheese until all ingredients are used. Cover and bake about 30 minutes until heated through. Cut into pie shaped wedges; top with 1 teaspoon sour cream.
About 1 1/2 hours before serving, in a large vessel, cook beef in salt water until tender. Add remaining ingredients, except macaroni; simmer until all is done. Add macaroni and cook for about 15 minutes or until tender. Serve in bowls with crackers and celery stuffed with pimento cheese.
Stir together flour, salt, baking powder and soda. Beat in large bowl the sugar and margarine until fluffy. Add eggs and vanilla; beat well. Stir in dry ingredients until thoroughly blended. Add 2 cups of crushed cornflakes, chocolate and peanut butter morsels. Drop by tablespoon into remaining cornflakes, coating completely. Place on greased pan about 2 inches apart. Bake in a 350° oven for about 15 minutes.
Combine cake mix, pudding, club soda, eggs and oil. Beat 2 minutes. Stir in rest. Put in 3 (8-inch) layers greased and floured. Bake at 350° for 25 to 40 minutes.
Preheat oven to 350 degrees. Combine cake mix, water, oil, eggs, and 1/2 can condensed milk. Beat well with mixer. Spread 1/2 of batter in a 9x13 buttered cake pan. Bake approximately 20-30 minutes or until golden brown. (Cake will be pulling away from sides of pan.) Melt caramels, remaining milk and nuts. Pour over hot cake, then add remaining 1/2 batter on top. Spread evenly and bake for about 20 minutes or until golden brown.
In Dutch oven, cook carrots, zucchini, onion, and garlic in oil for 7 minutes or until tender. Add broth, V-8 juice, garbanzo beans, tomatoes, green beans, macaroni, and basil. Bring to boil; reduce heat, simmer uncovered for 15 minutes. Stir in parsley. Cook 5 minutes longer or until macaroni is tender. Serves 8.
Mix all ingredients in mixer, adding one egg at a time. Pour 1/2 mixture in greased stem pan. Mix 2 tablespoons of brown sugar and 1 teaspoon of cinnamon. Sprinkle over batter. Add remaining batter. Bake at 350° for 1 hour.
Beat eggs. Add sugar, butter and vanilla. Mix well. Add vinegar last. Pour into pie shell. Bake for 45 minutes at 350°.
Add butter, chocolate and water in a heavy saucepan and melt until smooth. Cool. Add sugar and eggs; mix until smooth. Add flour, baking soda and salt. Then stir in sour cream and vanilla. Grease and flour 2 cake pans and bake at 350° for 1 hour or until done.
Brown meat and onion together. Add 1 tablespoon of flour. Add mushroom soup and 1 can water. Simmer 30 minutes. Remove from heat. Add sour cream. Pour over noodles.
Combine dry ingredients in one bowl. In large bowl, combine other ingredients and then add dry ones. Spray muffin tins with Pam. Fill and bake for 17 minutes at 350°. Refrigerate after baking. Yield: 12 muffins.
Beat eggs well. Add white Karo and dark Karo to eggs. Melt butter and add to mixture. Blend well. Fold in chopped pecans. Pour into pie crust and bake at 350° for about 1 hour or until medium brown and center of pie is set.
Mix unflavored gelatin with 1 cup cold water. Stir lime gelatin into 1 cup of boiling water. Add to unflavored gelatin mixture. Stir in cold water. Pour in oiled pan. Chill several hours. Let children use cookie cutters to cut favorite shapes. Remove shapes with spatula and eat!
Add sugar, milk and water to beaten egg whites. Coat nuts thoroughly with mixture using a rubber spatula. Place aluminum foil on jelly roll sheet. Arrange nuts in a single layer on foil. Bake for 15 minutes in 275 degree oven. Remove from oven, stir carefully lifting pecans from foil. Return to oven and bake an additional 15 minutes. Stir and repeat two more time. a total of one hour. Remove, allow to cool and store in a tight jar.
Cook beef in a large skillet over medium-high heat, stirring to crumble. Drain off pan drippings. Stir in onion and next 5 ingredients; bring to a boil. Cover; reduce heat and simmer 20 minutes or until rice is done. Add green beans and cook just until beans are heated. Serve immediately. Yield: 4 servings.
Put steak strips, flour, salt and pepper in crock-pot. Stir well to coat steak. Add all remaining ingredients. Cover and cook on low 8 hours (high: 4 hours). Serve with rice.
Mix tomatoes, garlic salt, cooking oil, pepper and vinegar in blender. Serve with chips.
Cook raisins, sugar, water, salt, butter and lemon juice for five minutes. Dissolve cornstarch in 3 tablespoons cold water. Add to raisin mixture. Cook for 5 minutes. Remove from fire and add lemon extract. Pour into pastry-lined pie pan. Make top of pastry arranged lattice fashion and bake 25 minutes in hot oven (425° F.).
Beat egg yolks. Add sugar, flour and milk. Cook in double boiler until creamy. Stir constantly. Remove from heat; add vanilla. Place alternate layers of crackers, fruit and nuts. Add the pudding. Sprinkle coconut on top. Beat egg whites until stiff. Add 4 tablespoons sugar and 1 teaspoon vanilla. Spread over the pudding. Bake in oven at 350° until brown.
Combine dry ingredients in a small saucepan. Add milk and stir until combined well. Cook over medium heat, stirring constantly, until thick and bubbly. Cook and stir 2 more minutes. Remove from heat; stir in vanilla. Use warm or cool. To improve smooth texture, thoroughly cool before using. May be reheated in microwave. Store in refrigerator for up to 1 week. Makes approximately 16 rounded tablespoon servings. Calories: 50; Fat: 0.2 gm.
Combine peaches or nectarines, sugar and lemon juice in medium bowl. Let stand 10 minutes. Combine raspberries and light corn syrup in blender; puree until smooth. Add to peaches. Makes 1 3/4 cups.
Beat egg and water together; add next 5 ingredients and mix well. Shape into 1-inch balls; bake on cookie sheet for 10 minutes at 350°. Drain on paper towels until cool. Prepare sauce and add meatballs; keep warm in chafing dish or slow cooker.
Mix eggs, sugar and oil. Add dry ingredients. Fold in apples and pecans. Grease and flour a long baking dish. Put butterscotch on top of batter. Bake 55 to 60 minutes at 325°.
Cook chicken and pull off the bone. Cut up in bottom of dish. Mix soup and chicken broth. Pour over chicken. Sprinkle salt and pepper. Mix flour, milk and butter. Pour over other mixture. Cook until golden brown.
Mix shortening, brown sugar and eggs thoroughly. Stir in milk. Sift flour and measure, then add soda and salt; sift again. Stir into preceding mixture. Chill at least 1 hour. Heat oven to 400°. Drop rounded teaspoons of dough 2 inches apart on greased baking sheet. Place 1/2 teaspoon of date filling on top of dough and drop an additional small teaspoon of dough on top of filling. Bake 10 to 12 minutes or until lightly browned.
Microwave the first 3 ingredients; pour into shell or crust. Add strawberries or favorite fruit.
Use clear punch bowl or clear bowl. Divide cake in half and crumble each half. Pack half of crumbled cake on bottom of bowl. In order, use half of each ingredient: pudding, coconut, pineapple, fruit cocktail, cherries, Cool Whip and pecans. Layer again, starting with cake first, then in order as first. Keep refrigerated.
In saucepan, cook bacon until crisp. Set bacon aside. Pour off all but 3 tablespoons drippings. Add onions and brown. Add potatoes and water. Cook, covered, about 15 minutes or until potatoes are tender. Blend in chicken soup, milk and salt. Heat, but do not boil. Garnish with bacon.
In large skillet, add butter, onions and beef cubes. Stir-fry until beef is browned (about 10 minutes). Add cream of mushroom soup, milk and cream cheese until creamy. Simmer on low for 20 minutes. Cook noodles to package directions and combine with cream cheese mixture.
In a medium saucepan, combine all ingredients. Heat thoroughly over medium-high heat until cheese is melted and texture is smooth, stirring frequently, approximately 5 to 7 minutes. Serve warm with nacho chips for dipping. Makes 3 cups.
Mix well and bake in greased and floured tube pan at 350° for 50 minutes.
Mix all together and pour 1 c. melted butter and 3/4 c. milk over mixture. Stir. Sprinkle corn flake crumbs over top.
Cream butter and sugar together. Add eggs, one at a time. Add Carnation cream and flavorings. Add flour a cup at a time and mix well. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours. Cool in pan.
Stir flour, salt, nutmeg, cinnamon, soda, and baking powder together in a bowl. Add sugar and oats. Mix in thoroughly the shortening, milk, and egg. Stir in raisins and nuts. Drop by rounded teaspoonfuls about 2 inches apart on greased baking sheet. Bake at 375° about 8 minutes. Cool on a wire rack. Yields 2 dozen.
Melt 1/2 stick of butter in casserole dish. Sprinkle with heavy layer of Pepperidge Farm herbed crumbs. Alternate layers of squash mixture and crumbs, ending with crumbs. Dot with butter. May be refrigerated until needed. Bake 20 minutes at 350°. Bake 35 minutes, if refrigerated.
Brown ground beef with onion, add Lawry's seasoning and canned tomatoes then simmer for 10-15 minutes.
Mix first 5 ingredients for potato mixture together and put in long cake pan. Top with 1/2 cup melted butter and cornflake mixture. Bake for about 1 hour at 350°.
Preheat oven to 350°. In a medium bowl, combine flour, cinnamon, soda, cloves, nutmeg and salt. In a large bowl, mix together sugar, oil and pumpkin. Beat in eggs. Add dry ingredients; stir until smooth. Stir in nuts. Pour batter into 2 to 3 loaf pans (greased and floured). Bake 50 to 60 minutes or until toothpick comes out clean.
Crush enough wafers to line bottom of pie pan. Line edges of pie pan with whole wafers. Separate eggs. Beat whites with sugar until stiff. Grate and juice lemons. Mix juice, peel, egg yolks and condensed milk. Pour this mixture in pie pan. Top with meringue. Bake until meringue browns, about 12 minutes, at 350°. Refrigerate.
Brown ground beef with chopped onion. Drain grease off (if any). Add to beef, beans, tomato sauce and water. Stir in chili powder, salt, pepper and garlic powder. Cook over low to medium heat for at least 1 hour (longer won't hurt). Stir as needed.
Cook chicken; remove bone, save broth. Melt margarine and mix with stuffing mix. Mix 2 cans of soup with 2 cans of broth.
Chop all ingredients and put in large enameled kettle. Add salt. Let stand overnight, then drain. Add vinegar, sugar, mustard and flour. Cook 20 minutes, stirring often so it doesn't stick. (Count time from when it starts to "perk.") Can in hot jars; process 10 minutes in hot water bath.
Bake at 350° for 25 to 30 minutes. Makes 4 small loaves.
Mix Marshmallow Creme and cream cheese together until all blended together. Serve with apple wedges, grapes, strawberries, cantaloupe slices, fresh peach slices and even bananas.
Dissolve water and yeast. In saucepan, melt milk, sugar, salt and margarine. Set aside to cool. Combine milk mixture and yeast. Add flour. Let rise one hour. Make out rolls. Place in greased glass ovenware. Bake at 450° about 15 minutes or until done. Makes about 18 rolls.
Mix first 9 ingredients. Shape into 1-inch balls. Melt shortening in skillet, brown balls, remove them and drain. Heat chili sauce and grape jelly in skillet until jelly is melted, stirring constantly. Add meatballs to sauce and stir until cooked. Let simmer 30 minutes. Serve hot. Makes around 5 dozen meatballs.
Mix well. To an 8 ounce mug, use 1/3 cup milk. Add boiling water and stir well.
Dip chicken in eggs. Dip in bread crumbs or flour. Dice garlic. Fry chicken in oil and garlic. Put lemon in whole slices and simmer. Take juice out and pour over chicken with more lemon and garlic. Add salt and pepper. Wash and clean lettuce and put over chicken in pan. Baste with juice. Cover and cook for 10 minutes.
Fry meat, garlic and onion together; drain. Add tomatoes and any other desired seasonings. Simmer.
Wash and soak beans all night. Bake at least 1 1/2 hours until beans are tender.
Mix all ingredients and form into patties. Broil until done and serve topped with sliced onion, lettuce, tomatoes with or without bun.
Combine morsels and peanut butter in top of double boiler. Place over hot (not boiling) water until morsels melt. Remove from water and stir until blended. Add milk and stir until blended. Spread in foil lined 8-inch square pan. Press chopped nuts into fudge. Cut into 1-inch squares when firm.
Cook until thickens. Remove from heat and add 1 stick of butter and 1 teaspoon vanilla. Stir until butter is melted. Pour into baked pie shell. Bake at 350° for 30 minutes.
Cook meat, crumbled, until done. Drain and blot to rid of grease. Add cheese to meat mixture; heat, stirring constantly. (Burns easily.) Add dressing and spread on bread. Freeze or broil until hot.
Brown hamburger and onion in skillet. Drain. Put in the bottom of a 13 x 9 Pyrex dish. Tear tortillas in strips and put on top of hamburger, then put grated cheese over the tortilla strips. Add beans, then spread soup and tomatoes. Top with cheese. Bake at 375°, uncovered, for about 30 to 40 minutes or until good and bubbly.
Combine sugar and flour in a large mixing bowl, stirring well. Stir in melted butter. Combine cocoa, water and eggs; beat well. Pour into sugar mixture, stirring well. Pour mixture into a buttered 9-inch pie plate. Bake at 350° for 35 minutes or until set. Garnish pie with pecan halves. Cool completely and slice. Yields 1 (9-inch) pie.
Mix all ingredients except margarine. Pour into a 9 x 11-inch pan. Melt margarine and pour over batter. Bake until like cake, uncovered, for 30 to 35 minutes at 350°. Cut into squares and serve hot/warm. Serves 4 to 6. Recipe may be doubled.
Place one slice of cheese between each 1-inch slice of bread. Place bread in tinfoil. Lay foil open on top. Pour butter, onion, poppy seed and parsley over bread. Bake at 350° for 20 minutes until top is crispy. Sprinkle with paprika. Serve.
Measure flour in medium bowl; cut in shortening with pastry blender until mixture resembles coarse meal. Stir in cheese and milk. Knead lightly 3 or 4 times. Roll dough to 1/2-inch thickness. Cut with biscuit cutter and place on ungreased baking sheet. Bake at 450° for 10 to 12 minutes. These are super!
Combine cream cheese and salad dressing until well blended. Add the remaining ingredients and mix well. Chill. Place drinking glass in the center of a serving platter. Arrange the mixture around the glass. Garnish with chopped parsley and pimento to resemble a wreath.
In heavy 6 or 7-inch skillet, heat 2 tablespoons oil and saute onion and garlic until tender, stirring. Increase heat, add zucchini and saute until almost tender, stirring frequently. In bowl, beat eggs; stir in cheese, salt and pepper. Add to zucchini mixture, reducing heat. Cover and cook until eggs are set on bottom. Loosen sides and bottom, then invert onto warm plate. Add remaining 1 tablespoon oil to skillet. Slide frittata back into skillet. Cover and cook until set. Cut into wedges. Serves 4.
Soften Cool Whip slightly. Mix pie filling and Eagle Brand milk. Fold in Cool Whip. Pour into serving dish. Chill at least 1 hour before serving.
Put hamburger, sausage and onion in skillet and fry until red is gone from the hamburger, but not brown. Add chili powder, tomato paste, soup and the corn; cook 10 minutes. While this is cooking, put noodles in hot salted water and cook until done. Put in large casserole in layers the meat mixture and the noodles. Then put grated cheese on top. Bake until cheese is melted. Serve hot.
Let stand until bubbly and well-fermented, at least 1 day. Store, covered, in refrigerator. Use in 10 days to begin another cake.
Put a layer of each one of the items and over this a pint of mayonnaise sweetened with sugar. Layer all vegetables etc. twice and lastly put rest of the mayonnaise. Seal with Saran Wrap and chill at least 8 hours or overnight.
Saute onion in butter. Add broccoli in frozen state to onions. Cover and simmer over low heat until broccoli breaks apart. To this, add cheese, soup, water, milk and rice. Put all in casserole dish and bake in 350° for 45 minutes.
Preheat oven to 325°. Combine peanut butter, sugar, egg and vanilla to thoroughly blend. Drop by teaspoon 2 inches apart on cookie sheet. Flatten with bottom of glass dipped in sugar. Bake 14 to 16 minutes until lightly browned. Cool on rack.
Dissolve yeast in water. Pour milk over shortening, honey and salt. Cool to lukewarm. stir in 2 c. flour, add dissolved yeast and oats. Mix well. Stir in enough additional flour to make soft dough. Turn out on to floured board and knead 8 to 10 minutes, until smooth and elastic. Place in large greased bowl, turn once to coat surface. Cover. Let rise in warm place about 1 hour or double in bulk. Punch down. Cover, let rise 10 minutes. Divide dough in half. Roll each half to form a 15 x 9-inch rectangle. Roll up. Press ends and seams good to seal. Place in two 9 x 5 loaf pans. Brush lightly with melted butter. Cover, let rise about 45 minutes or nearly doubled. Bake at 375 about 45 minutes. Remove from pans.
Melt butter in an iron skillet. Place peach halves evenly in skillet. Fill the peach cavities with brown sugar. Simmer over low heat until well cooked. Serve while warm with cream and dash of cinnamon and nutmeg.
Boil 1 chicken. Remove bones and skin and cut in pieces. Mix soups, sour cream and onion soup together. Mix Stove Top dressing according to directions. Put in a casserole, first the chicken. Then cover with 1/2 the soup mixture. Then layer on the stuffing mix. Cover with the remainder of soup. Top with crushed potato chips. Bake at 350° for 1 hour. Use 9 x 13-inch casserole or pan.
Preheat oven to 350°. Pour the oil into the bottom of a large roasting pot, not cast-iron. Add the remaining ingredients and stir to mix well. Cover the pot with a lid. Bake, stirring occasionally, for 30 minutes. Reduce heat to 300°. Continue baking with the lid on for 1 1/2 to 2 hours or until slime has disappeared. Bake, uncovered, for the last 15 minutes of cooking time. Remove and cool completely before storing in freezer containers. This is excellent to serve as a side dish or to use as the base for okra gumbo. Makes 10 servings.
While cutting up cheese, brown beef and onions in skillet. Drain mixture and place in slow cooker. Place all remaining ingredients in slow cooker and combine. Cover. Cook on low 2 hours or until cheese is melted, stirring occasionally. Serve over baked potatoes or with tortilla chips.
Combine mustards; brush chicken evenly with the mixture. Melt butter in a large skillet over medium heat. Cook chicken in the butter for 4 minutes; turn and continue cooking for 2 minutes. Lay the ham and cheese over chicken; continue cooking until chicken is cooked through and cheese is melted, about 3 minutes.
Put all the ingredients in a large heavy pot and cover. Bring to a boil; lower heat and simmer, covered, for one hour.
Combine beef, bread crumbs, egg, onion, salt and pepper. Shape into balls. Combine tomato sauce, ketchup and sugar. Pour over meatballs and bake for 1 1/2 hours in 350° oven.
Mix all ingredients and bake at 350° for 40 to 45 minutes. Serve with gravy.