HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in large nonstick skillet over medium high heat. Add carrots and saute until carrots begin to brown slightly, about 8 minutes. Add apple juice and honey and bring to boil. Reduce heat and simmer until carrots are tender and liquid is reduced to glaze, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with green onion tops and serve. Makes 4 servings.
Sprinkle ribs with salt, pepper and Schilling barbecue spice. Place ribs in broiler pan under broiler for 30 minutes to brown and remove excess fat. Slice ribs into serving pieces and put in crock-pot. Add onion and pour in barbecue sauce. Cover and cook on low 6 to 8 hours or on high for 3 to 4 hours.
Mix together the cake mix, oil, eggs and lemon extract. Dissolve the jello in the hot water and add to the cake mix; mix well. Bake in a 350° oven for 35 to 45 minutes. While hot, prick with toothpick and pour on frosting.
Combine applesauce, sugar, rum, grated orange rind and gingersnaps. Stir until well mixed. Chill. Just before serving, fold in whipped cream and pile into sherbet dishes. If desired, top with additional cream and nuts.
Rinse and drain green beans, chick peas, Northern beans and pinto beans. Add onion, bell pepper, red pepper, pimento, salt and pepper, garlic powder, basil and oregano. Heat and stir until dissolved the vinegar, sugar and vegetable oil. Mix together. Shake on wine vinegar and olive oil. Garnish with purple onion rings. Enjoy!
Preheat oven to 425°. Grease 12 muffin pan cups. In large bowl, combine flour, corn meal, sugar, baking powder, salt and red pepper. In medium bowl, whisk milk, butter and egg. Stir into dry ingredients just until combined. Stir in corn. Spoon into prepared pans. Bake 20 minutes. Unmold and serve warm. Makes 1 dozen.
Place broccoli in casserole. Cover with chicken. Spread mushroom soup, then cheese. Bake at 350° for 25 minutes or until cheese melts.
Combine dry ingredients. Add buttermilk, water, oleo and egg. Mix well. Stir in onion and peppers. Carefully drop batter by teaspoonful into hot oil. Fry 3 to 5 minutes until golden brown, turning once. Yield: 2 1/2 dozen.
If using fresh broccoli, cut into spears. In a 9-inch pie plate or shallow casserole dish, arrange broccoli and top with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs; sprinkle over cheese. Bake at 450° for 15 minutes, or microwave by covering with wax paper and cooking on High for 6 minutes, or until hot, rotating dish halfway through heating.
Mix together oil, eggs, sugar and vanilla in a large bowl. Sift together the flour, salt and soda. Add oil mixture and blend well. Add chopped pecans and apples. Stir until well mixed. Preheat oven to 350°. Pour cake mixture into a large tube or Bundt pan and bake for 1 hour.
Mix sugar and Jell-O together. Add boiling water; mix well. Add pineapple and orange juice. Freeze in plastic 1 gallon container or 1 gallon Ziploc bag. When ready to serve, add ginger ale.
Mix coffee and sugar together and cool. Add half and half, milk and vanilla. Pour into Ziploc bags or milk cartons and freeze. Two hours before serving, remove from freezer. Serve with spoons at a slushy consistency.
Wash beans. Cover beans with plenty of water and bring to boil. Boil 2 minutes, set off burner, cover beans and let set for 1 hour. Drain off water and rinse beans. Cover with water and cook beans until tender. Add onion and all other ingredients. Simmer 15 to 20 minutes.
Preheat oven to 375°. In large bowl, combine meat, onion soup mix, eggs, tomato sauce, bread crumbs, water and chopped pepper. Shape into loaf and place in baking pan. Bake about 45 minutes or until done. Makes 6 to 8 servings.
Cook pasta to desired state; drain. Dice green pepper and onion; add to pasta. Add cooked and drained sausage. Microwave pepperoni on a few paper towels for 2 to 3 minutes; pat oil off, then add to pasta. Add remaining ingredients; mix well. Refrigerate until chilled.
Grease a 9 x 13-inch pan with margarine. Add hash brown potatoes (slightly thawed by rinsing with water in colander). Pour 1/4 cup melted butter over potatoes. Sprinkle with onions. Mix together soup, sour cream and milk. Pour over potatoes. Top with cheese. Melt 1/4 cup butter in saucepan and mix in bread cubes. Spoon over cheese. Bake, uncovered, at 375° for 1 hour.
Mix pudding according to package and cool. Mix pudding and Cool Whip until creamy. Layer graham crackers and pudding mixture, keep layering until graham crackers are on top. Top with icing and chill.
Beat butter at medium speed of an electric mixer until creamy. Add 1/2 cup powdered sugar; beat well. Combine flour and salt; gradually add flour mixture to butter mixture, beating at low speed just until blended after each addition. Stir in vanilla and pecans. Divide dough into fourths; cover and chill at least 2 hours. Work with 1 portion of dough at a time, storing remainder in refrigerator. Divide each portion into 12 equal pieces. Roll each piece into a 2 1/2 inch log; curve ends of each log to form a crescent. Place crescents 2 inches apart on lightly greased cookie sheets. Bake at 350° for 12 to 14 minutes or until very lightly browned. Cool on cookie sheets 1 minute. Carefully roll warm cookies in 1 1/2 cups powdered sugar; cool completely on a wire rack. Roll cooled cookies in remaining 1 cup powdered sugar. Store up to 1 week in an airtight container.
Combine all ingredients. Pour into greased and floured pan. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together. Pour into buttered casserole dish. Sprinkle 1/4 cup stuffing mix on top and dot with 1/2 stick margarine. Bake at 350° for 35 minutes, uncovered.
Make pudding. Pour whipped cream (8 ounces) in pudding. Whip mixture. Put cream cheese in mixture. Mix mixture and whip.
Preheat oven to 350°. Mix all ingredients well. Roll into 1-inch balls and place on slightly greased cookie sheet. Press each ball with fork. Bake for 15 to 20 minutes or just until cookies start to turn brown.
Preheat oven to 375°. Thoroughly cream shortening, sugars and vanilla. Add	eggs and beat well. Stir in peanut butter. Sift dry ingredients and stir into creamed mixture. Form	into tiny balls and place on ungreased cookie sheet. Press with back of fork to make crisscross. Dough may also be rolled and cut, if desired. Bake 10 minutes.	Makes 8 dozen.
Place broccoli spears on bottom of 9 x 13-inch baking pan. Lay chicken pieces on top. Mix mayonnaise, lemon juice and soup together. Pour over chicken. Top with cheese. Bake at 350° for 40 minutes. May also top with potato chip crumbs or buttered bread crumbs.
Pound chicken breasts and put in baking dish. Puree apricots in blender and add lemon juice. Pour mixture evenly over chicken. Sprinkle with oregano and garlic powder. Heat Marsala and butter in saucepan until butter is melted. Pour over chicken. Place under broiler approximately 30 minutes until glaze is brown. Serve with rice or rice pilaf and green veggie. Serves 6.
Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Dissolve soda in buttermilk. Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 5 to 10 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 10 to 15 minutes. Remove from pan and let cool completely on a wire rack. Yield: one 10-inch cake.
Drain cherries and pineapple thoroughly. Heat juice in saucepan and add jello. Stir until dissolved. Pour into bowl and add Coke. Place in fridge until it begins to jell. Add halved cherries, pineapple, pecan pieces and cream cheese chunks. Combine and place back in fridge until firm.
Grind graham crackers and empty into plastic bowl. Add sugar and melted butter. Mix with both hands until well mixed and all the mixture is moist. Measure out 1 1/3 cups of mixture into each pie pan. Use fork to line side of pan with mixture. Spread remainder of mixture around bottom of pan and press down with bottom of flat glass. Bake at 350° for 6 minutes.
Preheat oven to 400°. Warm pie crust in oven about 10 minutes while the oven heats. Shred cheese and place in mixing bowl. Crumble bacon into bits and add to bowl. Whip eggs with fork and add to mixture. Add milk, chives, salt and pepper to cheese mixture. Stir to mix thoroughly. Pour into crust. Sprinkle surface with nutmeg. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Let cool 10 minutes before serving. Makes one (9-inch) pie.
Dredge meat in flour. Cook in a little shortening until brown. Put in 2-quart or larger baking dish. Brown pepper, celery and onion. Put in dish with meat. Add rice on top, then tomatoes. Bake in 350° oven until tender, about 45 minutes. Might have to add 1/2 cup water when gets dry.
In large bowl, mix oil, eggs and sugar. In separate bowl, sift dry ingredients. Add to mixture. Stir in apples and nuts. Spread into well-greased 13 x 9-inch pan. Distribute chips onto top of cake. Bake at 350° for 55 to 60 minutes. For best results, bake at least 2 to 3 days before serving.
Mix (except onion and bacon) and put in baking casserole. Slice onion and put on top. Put chopped bacon on top. Bake for 1 hour at 400° to cook bacon and onion. Reduce heat to 275° and bake, covered, for 2 to 3 hours more.
Melt cream cheese and butter. Saute shrimp, onion, pepper and celery in 2 tablespoons butter and add to first mixture. Add soup, mushrooms, seasonings, crab meat and rice. Mix well. Place in a 2-quart casserole dish and top with grated cheese and cracker crumbs. Bake for 20 to 30 minutes at 350°, or until bubbly. Serves 8 and leftovers freeze well.
To cut roast into 1-inch cubes, first trim excess fat from roast. Cut roast into 1-inch slices. Cut each slice in half lengthwise, then cut into 1-inch pieces.
Spread coconut in a large shallow pan. Bake at 350° for 7 to 8 minutes, until golden brown. Turn into a small pie pan. Cool.
Cube tomatoes into bite size pieces. Spread tomatoes evenly in a casserole dish. Season with salt, pepper and garlic salt. Sprinkle bread crumbs over tomatoes. Sprinkle cheese next. Bake at 350° for 20 to 25 minutes.
Coarsely crush Oreo cookies to equal one cup. In a large bowl, beat egg yolks, stir in condensed milk and vanilla. Fold in cookies and whipping cream. Pour into an aluminum foil lined 9 x 5 inch loaf pan or other 2 quart container. Cover, freeze 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice. Store in freezer.
Crush garlic with salt in small bowl. Add crumbled cheese, mayonnaise, lemon juice, Worcestershire sauce, mustard, paprika and pepper; stir until ingredients are well blended and dressing is smooth and creamy. Chill. Refrigerate in tightly covered container. Makes 1 1/2 cups dressing.
Combine first 3 ingredients in a small bowl, stirring well; set aside. Combine mayonnaise, lemon juice and hot sauce, stirring well. Brush mayonnaise mixture evenly over both sides of fillets; dredge in cereal mixture. Place fillets in 9 x 13-inch glass cooking pan coated with cooking spray. Bake at 450° for 18 minutes or until fish flakes easily when tested with a fork. Serve with lemon wedges. Makes 8 servings.
Cream butter, 3/4 cup sugar and vanilla in mixer bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream. Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon half of batter into 13 x 9-inch baking dish. Spread to corners. Sprinkle half of Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Sprinkle remaining Streusel over top. Bake in slow oven at 325° for 50 to 60 minutes or until toothpick comes out clean.
Preheat oven to 350°. Saute onion and garlic in butter in a large saucepan. Add flour and seasonings and blend. Gradually add stock and cook until thickened. Stir in turkey, mushrooms and cheese. Fold in cooked spaghetti noodles. Turn into a 9 x 13-inch casserole dish; top with crumbs and bake 30 minutes. Serves 6.
Heat oven to 350°. Mix chicken soup and milk; reserve half of the mixture. Mix remaining soup, rice and 1/4 of the onion soup mix. Pour into ungreased baking dish. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts. Sprinkle with remaining onion soup mix. Cover with aluminum foil and bake for 1 hour. Uncover and bake 15 minutes longer.
Peel and halve peaches. Lay face down in unbaked pie shell. Mix coffee cream, sugar, cinnamon and flour together. Pour over peaches. Bake at 350° for 35 to 45 minutes until lightly brown.
Mix ingredients together. Will be a dense dough. Knead well and roll out to 1/8-inch dough. Cut with cookie cutters. Use a straw to cut out hole for ribbon. Lay on a flat surface to dry for up to 7 days, flipping to allow for even drying. Decorate with acrylic paints and glitter. String ribbon through straw hole.
Preheat oven to 350°. Cook spinach and drain well. Melt margarine in 9 x 13-inch pan. Mix ingredients in any order. Pour into pan. Bake at 350° for 35 minutes. Let stand for 45 minutes. Cut into squares. Makes a "hit" served cold at receptions. Serves approximately 35.
Fry meats, celery, garlic and onion. Add other ingredients. Salt and pepper to taste. Simmer for 1 hour, stirring occasionally.
In saucepan, melt margarine; stir in flour and gradually add milk and some of the cheese to make cheese sauce. May need to use more flour before milk is added or more milk. Put cooked macaroni in baking dish; stir in cheese sauce mixture. Add more cheese to taste.
Dissolve yeast in milk or water. Add sugar, salt, margarine and flour. Mix all ingredients with a wooden spoon. Cover and let rise in warm place for 30 minutes. Form pretzels; brush with slightly beaten egg or a little egg white with a few drops of water. Sprinkle with coarse salt and bake at 425° for 15 to 25 minutes until golden brown.
Mix ground beef, eggs, evaporated milk, bread crumbs, onion, salt and pepper together well. Form balls. Brown meat balls in small amount of oil. Mix together hot water, bouillon cubes, mushroom soup and chicken soup and pour over browned meat balls. Bake in 300° oven for 2 1/2 hours.
Grate 10 ounces sharp Cheddar cheese into a 9 x 13-inch buttered Pyrex dish. Sprinkle 5 tablespoons of finely chopped jalapeno peppers on top. Grate 8 to 10 ounces Monterey Jack cheese on top of peppers. Press down. Pour 6 to 7 beaten eggs onto cheese. Bake 45 minutes at 325° or until set and golden. Cut into 1-inch squares.
Crust: Melt butter or margarine. Mix with pretzels and 3 tablespoons sugar. Pat into 13 x 9-inch pan. Bake 8 minutes at 375°. Cool.
Place pie crust into pyrex pie plate and cook as directed on package. Cool. Mix instant chocolate pudding as directed using 1 cup less milk for each box. When well blended, pour into cooled pie shell. When pie filling is set, spread Cool Whip on top of filling, shave Hershey bar into curls. Sprinkle chocolate curls on top of Cool Whip topping--then sprinkle walnuts on top also.
Simmer ingredients for 5 minutes. Pour over chicken pieces and bake for 1 hour at 350°.
Combine flour, salt and pepper. Trim meat. Cut in strips 1 1/2 x 1-inch. Coat with flour. Melt butter in heavy skillet. Brown meat on all sides. Add onion and garlic. Dissolve bouillon cube in water. Add to meat. Add liquid from mushrooms, Worcestershire sauce and catsup. Cover. Simmer until meat is tender and sauce is thick (about 1 1/2 hours). Add mushrooms. Just before serving, combine vinegar with evaporated milk and stir in. Heat, but do not boil. Serve over hot rice or noodles. Top with chopped parsley.
Pour cherry filling in bottom of casserole dish. Sprinkle cake mix on top. Pour melted butter next. Top with pecans. Bake at 350° for 1 hour.
Cream together butter and sugars, add egg and mix well. Add remaining ingredients one at a time except pecans. Mix until combined; stir in pecans. Form into balls the size of walnuts; place on ungreased cookie sheet and flatten with a fork. Bake at 325° for 10 to 12 minutes or until lightly brown; do not overcook. Allow to cool a few minutes before removing from pan. Yield: 6 dozen.
Dissolve gelatin in boiling water; add cold water and ice cubes. Cool until partially set. Stir in all remaining ingredients and pour into molds; chill until set. Makes 2 large jello molds.
Mix all in top of double boiler. Cook until thick and pour into a baked pie shell.
Preheat oven to 250°. Place crackers in large shallow baking pan. In a small bowl, combine butter, taco seasoning mix, Worcestershire and salt. Pour butter mixture over crackers; stir well. Bake for 1 hour, stirring every 15 minutes. Pour onto waxed paper to cool. Store in airtight container. Yields 6 cups snack mix.
Mix Oreo cookies and margarine. Press into a 9 x 13-inch pan. Spread ice cream on top of cookies. Sprinkle on peanuts and freeze for several hours. Melt chips and stir in sugar, margarine and evaporated milk. Bring to a boil. Boil for 10 minutes. Cool completely. Spread cooled fudge on peanuts and freeze.
Put egg, butter, bananas, sugar and granola into blender. Whirl on low until smooth. Combine dry ingredients in a large bowl. Add blender mixture and stir until moistened. Turn into a greased loaf pan. Bake at 325° for 60 minutes. Yields one loaf.
Cover squash and onion with water and butter and bring to boil. Cook approximately 5 minutes, until tender. Drain. Melt Velveeta cheese. Add salt and pepper to taste. Pour over squash. Makes 4 servings.
Flour deer after salting and peppering. Fry in oil to brown. Meanwhile place a large skillet or pot on another burner. Depending on amount you cook, put water in pot. For one package of deer to feed 4, use about 2 cups of water. When meat is browned, drop directly into water that is simmering. Do not drain on paper. Continue until all meat is browned. Cook onions in oil until tender. Drain off most of oil. Brown small amount of flour and brown. Add all this to water. Add soup. Simmer, adding water if necessary.
Mix together. Pour into a greased floured 9 x 13-inch pan. Bake 1 hour at 350°. Spread icing on hot cake.
Put all ingredients in large bowl; mix well. Shape into small balls on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Serve warm.
In large mixing bowl stir together dry ingredients. Make well in center; drain pineapple, pressing out liquid. Reserve 1/3 cup syrup. Add remaining ingredients.	Beat with wooden spoon. Pour into 13 x 9 x 2-inch baking pan, greased. Sprinkle with walnuts and brown sugar. Bake in 350° oven for 35 to 40 minutes.
Combine salad dressing mix, oil, dill weed and garlic. Pour over oyster crackers; stir to coat. Place in warm oven 15 to 20 minutes. Store in tight container.
Place walnuts in 9-inch glass pie plate. Microwave at High 5 minutes, stirring halfway through until toasted; set aside. In 2-quart glass measuring cup with handle, combine sugar, corn syrup, water, butter and salt. Microwave at High 5 to 6 minutes, stirring well at least once until sugar dissolves. Microwave at High 4 1/2 to 7 minutes, stirring once after 2 minutes until mixture reaches 300°. Stir in baking soda; add toasted walnuts. Turn at once into buttered 15 x 10-inch jelly roll pan. Spread thin. Let stand until cooled. Break into pieces. Makes 1 1/2 pounds.
Cream together the sugars and margarine. Combine with remaining ingredients and mix well. Roll in balls the size of a small walnut. Place 2 inches apart on greased cookie sheet. Press with the bottom of a glass, dipped in sugar. Sprinkle sugar generously on top of each cookie. Bake at 350° about 10 minutes. Makes 100 cookies.
Soak gelatin in the pineapple juice and dissolve over hot water. Add to pineapple and cream cheese mixture. Fill green peppers and set in refrigerator to harden. With a very sharp knife, cut the stuffed peppers crosswise into thin slices. Serve on lettuce with mayonnaise.
Remove foil from Kisses. In a large bowl, combine butter, sugars and vanilla. Beat well. Add flour; blend until smooth. Stir in chips. Mold scant tablespoon of dough around each Kiss, covering completely. Shape into ball and place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool. Remove from cookie sheet. Makes 6 to 7 dozen cookies. Drizzle topping over each cookie (optional).
Mix; put in loaf pan. Bake for about 40 minutes at 300°. Serve warm.
Cream together oleo and sugar. Add salt, vanilla and flour. Mix until blended. Mixture will be stiff. Stir in chocolate chips. Roll into balls (3/4 inch) and flatten with a fork. Bake at 350° about 12 to 13 minutes. Sprinkle with powdered sugar.
Beat butter until creamy and light. Add honey and orange extract and beat until fluffy. Taste at this point. If you like it sweeter, add a little more honey. Refrigerate.
Mix all together. Do not overmix. Drop in greased muffin tins. Bake at 450° until brown, approximately 20 minutes. An especially good recipe for weight watchers.
Dissolve jello in one cup hot water and pineapple juice. Melt cranberry sauce in saucepan on low heat until smooth and mushy. Mix with all other ingredients and chill until thickened and then add diced apple. Spoon into 8-inch square dish, sprayed with Pam or salad oil for easy removal. Chill until firm. Cut in squares and serve on lettuce with mayonnaise or Cool Whip. Serves 8.
Heat oven to 350°. Spray 9 x 13 inch baking dish with nonstick cooking spray. Mash beans; stir in tomatoes, onion, peppers, salsa, chili powder and cumin. In a small bowl, mix ricotta cheese, garlic powder and egg. Spread 1 cup tomato mixture over bottom of dish. Top with 1/2 of noodles, overlapping a bit. Top with half of the remaining tomato mixture. Spoon ricotta cheese mixture over top and spread. Top with 1/2 of shredded cheese. Top with remaining noodles. Top with remaining tomato mixture. Sprinkle remaining shredded cheese on top. Cover with spray-coated foil. Bake about 45 minutes. Let stand about 15 minutes before serving.
Cream sugar and butter together. Add remaining ingredients. Mix together thoroughly. Add egg whites which are beaten. Bake at 350° for 60 minutes.
In blender, mix Jell-O and water. Add juice, vinegar and milk. Add cream cheese, one piece at a time. Add carrots and pineapple. Pour in 2-quart mold and chill.
Melt oleo, add brown sugar and pretzels. Spread in a 13 x 9 inch pan. Bake in 350 degree oven until bubbly (3-5 minutes). Combine cream cheese and white sugar, beat smooth. Add in 1/2 cool whip, mix. Spread over cooled pretzels. Dissolve jello in 1 1/2 c. boiling water, add strawberries. Mix well, cool. Pour over cream cheese layer and chill. Top with remaining cool whip.
Melt margarine over low heat; stir in flour and cook for one minute. Slowly add milk; cook until thick, stirring constantly. Add cheese and stir until melted. Salt and pepper to taste. Serve over toast.
Rub steak with garlic; sprinkle with 1 teaspoon salt and the pepper. Cut meat crosswise into 4 to 6 serving pieces. In large skillet, cook bacon. Drain bacon; reserve 2 tablespoons drippings in skillet. Place slice of bacon on each piece of meat, roll up and secure with wooden picks. Coat rolls with flour. Brown rolls in the reserved bacon drippings over medium heat.
Combine Cool Whip and milk in a large bowl. Refrigerate one hour. Add remaining ingredients and stir well. Then refrigerate overnight.
Mix all ingredients together. Keep in refrigerator. You can also freeze it. I usually do this. I divide it into 8 x 8-inch glass dishes.
Mix pulp, sweetener and egg. Add dry ingredients and a little of the milk. Blend well. Add rest of milk and butter. Bake 55 minutes at 325°.