HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut carrots into thick circles. Boil carrots in a saucepan half-filled with water until they are tender. Remove from heat. Pour 1 1/2 cups of the hot water from the cooked carrots into a small bowl. Add lemon juice (or rum) into the hot water. Add cornstarch and brown sugar. Stir until they are thoroughly dissolved. Add cinnamon, nutmeg and allspice. Stir again. Add butter and let it melt. Add nuts and mix one last time.
Pour boiling water over shortening, sugar and salt in small mixing bowl. Stir until shortening and sugar are dissolved. Cool. Add beaten eggs. Meanwhile, in large bowl, let yeast stand in lukewarm water for 5 minutes, then stir and pour first mixture into large bowl. Add 4 cups flour. Beat well with electric mixer, then add 2 1/2 cups flour and mix by hand. Cover and place in refrigerator at least 4 hours. Dough will rise slightly and will keep a week to 10 days, to be used as needed.
Soften cream cheese and butter. Mix cream cheese, butter and eggs with an electric mixer. Add sugar, flour and vanilla. Blend until creamy. Coat Bundt pan with nonstick spray and pour in batter. Bake at 325° for 1 hour or until tested done in the center.
Mix in order and bake in 350° oven for 1 hour in greased baking dish. Recipe may be doubled.
Cream together margarine with sugar. Beat eggs mixture and vanilla with margarine and sugar. Stir together dry ingredients alternately with beer to egg mixture. Stir in kraut and nuts. Turn into two greased and floured 8-inch baking pans. Bake at 350° for 35 to 45 minutes, depending on oven and tester comes clean. Cool. Fill in between the cake and on the sides with your favorite vanilla frosting. Spread a thin layer of cherry pie filling on top. Serves 12.
Take a large pot of chicken broth and bring it to a rolling boil. Add salt to taste. Take a plate and place flour in it. Take tortillas and pick off brown spots if any. Place tortillas in flour on both sides and tear them into small pieces. Drop into boiling broth. Put small amount at a time, let them boil, and then add more until you get the amount you want. Stir easy and keep boiling for about 20 minutes. Then add chicken, bring back to a boil and then turn the burner off.
Mix; let rise 1/2 hour. Knead and roll out. Cut with biscuit cutter. Brush with melted butter. Fold over and brush top with butter and let rise 1/2 hour. Bake at 400° until done. Also will make 2 small loaves. Bake 30 minutes for loaves.
Mix yeast and water; set aside. Mix sugars, oil, salt, milk and egg; let cool. Stir in yeast mixture. Add 2 cups flour; beat well. Gradually add remaining flour; mix. Cover; allow to rise until double. (Let rise in a warm place at 75° to 80° for about 1 1/2 hours.) Punch down; make into balls the size of walnuts. (Flour hands to handle dough.) Dip balls into a mixture of sugar, cinnamon and nuts after having dipped them into melted margarine. Drop balls into solid bottom tube pan. Allow to rise until double, about 2 hours, in a warm place or overnight in refrigerator. Bake for 45 minutes in a 350° oven. Remove from oven; let stand 5 minutes. Turn out carefully.
This makes one large meat loaf. Mix all the ingredients well. Be sure to finely chop all vegetables. Garnish top with ketchup, chopped bacon or chopped ham. Bake at 350° for 1 hour or until done.
Cream butter, sugar and eggs. Add dry ingredients. Stir in apples and nuts. Bake in a greased 8 x 12 pan for 30 to 35 minutes. Do not bake. Cut into bars. When cool, roll in or sprinkle with powdered sugar. Yummy!
In large skillet, saut onions in butter until tender. Add chicken livers and pepper; saut 8 to 10 minutes. Add chicken bouillon cube and water; dissolve. Stir in sour cream. Serve over rice or noodles.
Melt butter in flat, low casserole, then add rest of the ingredients. Mix. Roll chicken pieces in this mixture (using only the one dish). Arrange pieces in a single layer. Bake at 375° for 1 hour, uncovered. Makes 4 servings.
Put first 2 ingredients in bowl. Add pudding. Let thicken. Add bananas and lemon juice. Serve.
Mix cake ingredients together with a wooden spoon and pour into a 9 x 13-inch pan. Bake 30 minutes at 350°. Cool about 10 to 15 minutes. Pour icing on cake while it is still hot.
Mix well with spoon or hands. Add vegetable dye or food coloring of your choice.
Cook broccoli according to package directions. Drain. Add all other ingredients. Stir. Place in oven casserole. Bake at 350° for 15 minutes.
Melt margarine. Blend vanilla wafers, powdered sugar and orange juice with hands.	You can add nuts, if you wish. Shape dough into teaspoon size balls and roll in coconut (or powdered sugar) as desired.	Yields 4 dozen.
Break cabbage into bite sizes. Add Ramen noodles (do not cook); break into small sizes. Saute all nuts in butter. Add to salad along with onions.
Melt butter over low heat; add flour and milk. Cook until bubbly and thickened, stirring constantly. Remove from heat. Mix all other ingredients. Grease 1 1/2-quart casserole dish. Spoon potato mixture in and pour sauce over top. Sprinkle with bread crumbs, cheese and paprika. Bake at 400° for 20 minutes.
Combine dates, sugar and water in saucepan and cook over low heat until thick. Add nuts and cool. Cream shortening, add sugar and well beaten eggs. Beat well. Add the remaining ingredients sifted together. Chill.
If using frozen vegetables, cook until barely tender; drain and cool. If using canned vegetables, drain well. Combine the cold salad ingredients in large bowl. Pour cold dressing over all and stir gently until vegetables are well-coated. Cover and refrigerate overnight.
Boil, peel and mash potatoes. Add ingredients except marshmallows to potatoes. Put in a baking dish (6 x 8-inch). Bake at 425° for 20 minutes. Add marshmallows the last 5 minutes of baking.
Combine tomatoes, lemon juice, salt, onion and sugar. Mix well, then stir in chives and pepper. Chill several hours, then serve with meat, fish or poultry. You may use freeze-dried chives in place of fresh. Makes 3 cups.
Mix all dry items together. Add milk, margarine and eggs; mix again. Add apples and pecans. Pour into loaf pan and bake at 350° for approximately 70 minutes.
Toss sugar, flour and cornmeal with a fork. Combine with remaining ingredients, except pie shell. Beat at low speed with mixer for about 30 seconds. Pour into pie shell and bake at 425° for 10 minutes. Reduce oven temperature to 350° and bake 35 minutes more.
Bake in a greased casserole dish for 1/2 hour at 375° until crust browns on top.
Add first 5 ingredients to a large pot and cook until chicken is tender. Add remaining ingredients, except for cheese, and bring to a boil. Reduce heat and simmer for 1 hour. Serve topped with cheese. If desired, hot sauce may be added.
Scrub potatoes; pierce with fork. Microwave on High for 5 to 7 1/2 minutes or until soft to the touch, rearranging and turning over after half the time. Let stand 5 minutes to complete cooking. Microwave bacon on High for 30 to 60 seconds until crisp. Crumble and set aside. Slice each potato lengthwise in half, then crosswise. Carefully scoop out centers, leaving 1/4-inch of potato next to skin. Arrange skins on serving plate. Sprinkle with salt and pepper. Spread thin layer of sour cream in each shell. Sprinkle with cheese, green onion and crumbled bacon. Microwave on Medium for 2 1/2 to 4 minutes, or until cheese melts, rotating plate after half the cooking time. Serves 4.
In skillet, cook sausage until brown. Drain. Set aside. Arrange separated crescent rolls on ungreased 12-inch pizza pan with points toward center. Press over and pick up sides to form crust. Spoon sausage over crust. Sprinkle on potatoes. Top with Cheddar cheese. Beat together eggs, milk, salt and pepper in bowl. Pour over filling. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes. Makes 6 to 8 servings.
In a large skillet, cook mushrooms, peppers and onion in hot margarine or butter until tender. Stir in salt and pepper. Toss with hot pasta. Top with cheese.
Fry beef and taco seasoning mix. Then in a 13 x 9-inch baking dish, layer first the bean dip, hamburger mixture, jalapeno peppers, sour cream and cheese. Bake at 350° for 25 minutes.
Mix butter, sugar and egg thoroughly. Sift together flour, cream of tartar, soda and salt and stir into egg mixture. Chill. Roll into balls (walnut size). Roll in mixture of cinnamon and sugar. Put on cookie sheet. Bake for 8 to 10 minutes at 400° until light brown, but still soft.
Remove chicken from bone; bring broth and soup to boil, cook until lumps are gone. In bowl, mix melted margarine, flour, salt, pepper and buttermilk. Pour soup over chicken in casserole dish, then pour batter mixture over this. It makes its own crust when done. Bake at 425° for 30 minutes.
You will need 1 clay flowerpot, 1 gardening hand shovel and 1 group of artificial flowers.
Cook ground beef and onion in a skillet until meat is browned, stirring to crumble meat. Drain. Add taco seasoning and water; mix well. Bring to boil, reduce heat and simmer 20 minutes, stirring occasionally. Combine beans and 1/3 cup taco sauce. Spoon 1/2 bean mixture into pastry shell. Top with 1/2 of meat mixture, 1/2 of cheese and all the chips. Repeat layers. Bake at 400° for 20 to 25 minutes. Top with lettuce and tomato. Serves 6.
Mix together eggs, both sugars, vanilla and oil. Gradually stir in flour. Add pecans. Preheat oven to 325°. Bake 45 minutes. Center may be soft. Do not overbake.
Place livers, onion and soda crackers through food grinder. Add beaten eggs, flour, parsley flakes, salt and pepper. Mix well, drop by teaspoons into boiling chicken broth. Cover and let simmer for about 30 minutes.
Mix dry ingredients in a large bowl. Mix oil, vinegar and vanilla. Stir into dry ingredients. Add 1 cup water and stir well. Bake at 350° for 45 minutes for 8-inch square pan. Bake 60 minutes for a tube pan.
Mix sugar, milk, nuts, margarine and coconut. Form into balls. Freeze. In double boiler, melt together paraffin and chocolates. Dip balls into chocolate mixture and let set.
In large heavy pot heat oil, add onion, pepper, celery, and garlic. Cook for about 5 minutes. Add ham and sausage, cook until sausage is light brown (8 minutes). Add rice, cook 5 minutes-add tomatoes, beef broth and seasoning. Reduce heat. Cover and simmer until rice is tender and liquid is reduced (about 45 minutes). Add shrimp, simmer 5-10 minutes. Stir in parsley and green onion. Serve hot. (6-8 dinner size servings).
In small bowl, combine picante sauce and tomato paste; mix well. In large bowl, combine beef, sausage (no casing), 1/2 cup picante sauce mixture, onion, crumbs, egg and seasoning. Mix well. Divide in half.
Mix together in a greased casserole. Let stand overnight or 4 to 5 hours. Bake for 1 hour at 350°.
Melt the first 3 ingredients in a heavy saucepan. Add vanilla when melted.
Cut squash into small pieces and cook 3 minutes in a small amount of water. Saute onion and carrots in butter (tender, not brown). Dissolve chicken bouillon cube in 1/4 cup boiling water and pour over squash. Add cream of chicken soup and sour cream; mix all together. Cover bottom of greased casserole with half of prepared dressing. Add squash mixture. Top with remaining dressing and bake at 350° to 375° until bubbling.
Combine pineapple with liquid and instant pudding mix. Stir well. Add rice and marshmallows. Add 1/2 cup pecans; fold in Cool Whip. Pour into 12 x 8 x 2-inch Pyrex dish. Sprinkle remaining pecans on top. Chill several hours or overnight.
Mix all ingredients together. Makes enough to season 5 pounds ground meat. Pork, chicken, turkey and beef all work well, alone or in combination.
Whip ingredients together. Serve chilled. Best if refrigerated overnight. Serve with fresh sliced fruit.
Rinse fish with cold water. Pat dry with paper towel. Cut fish into 4 equal size serving portions. Set aside.
Beat eggs 20 minutes on high until eggs change color (lighter). Add rest of ingredients. Roll out. Print (with springerlief boards or rolling pin) and cut apart. Put in a cold room overnight. Bake at 350° for 6 to 8 minutes. Makes 200 cookies. Store in an airtight container.
Grind peppers, onions and celery; scald and let stand 5 minutes and drain. Scald again and let stand 10 minutes; drain. Make syrup with vinegar, sugar and salt. Put mustard and celery seeds in a small bag. Put with syrup. Put the syrup over the well drained mixture and boil slowly 20 minutes. Pack in hot pints and seal. Makes about 5 pints.
Mix all together and pour into greased 9 x 13-inch dish. Sprinkle with paprika. Cover with foil and cook 1 hour at 375°. Uncover last few minutes and brown.
Mix buttermilk and baking soda in 2-cup measuring cup. Cream butter with sugar until smooth; add eggs and vanilla. Mix well. Add prepared buttermilk and soda mixture; stir. Add flour mixed with salt; mix well. Last, add bananas and nuts. Mix thoroughly. Bake in loaf pans at 325° for about 1 hour or until done. Yields 2 loaves.
Mix all ingredients together. Bake at 400° for 20 to 25 minutes (with all of the other good things on top of it, of course!). Makes a nice amount for pan pizza in a 10-inch skillet.
Brown burger. Dump in 3 cans and Tabasco (if desired). Simmer 30 minutes. Pour into large microwavable casserole dish. Squoosh Tostitos on top. Cover with cheeses. Melt in microwave oven. Dig in.
Cook the bacon and drain. Break into pieces. Drain potatoes and put into a 9 x 13-inch dish. Sprinkle with salt and pepper to taste. Add onion. Melt Velveeta in microwave. Add mayo and mix thoroughly. Stir gently into potatoes. Put bacon pieces on top. Bake at 350° for 30 to 40 minutes.
Peel desired amount of medium potatoes. Put potato in large serving spoon and cut 1/8-inch to edge of spoon. Do not cut through potato. Put potatoes in cold water until through slicing. Dry potatoes and put in baking dish. Pour a little Italian dressing over each potato. Cook approximately 50 minutes.
Cut hard-cooked eggs in half lengthwise. Remove yolks and mash. Add seasonings and beat until smooth and fluffy. Refill whites of eggs. Garnish with a dash of paprika.
Dice onions; saute. In the meantime, blanche chopped cabbage in boiling water. Strain cabbage; save the water. Add cabbage to sauteed onions; add grated carrot for color. Boil noodles and strain; add to cabbage when cabbage is soft. Add little water (from cooking cabbage) to mixture to be of loose consistency. Season to taste. bake in oven at 325° for 15 minutes.
Place chicken in 5-quart Dutch oven and cover with water. Add onion and garlic. Bring to boil, cover, reduce heat and cook slowly until chicken is tender.
Mix dry ingredients and add water. Cook to thin custard. Add eggs (beaten) and marshmallows. Cook until marshmallows melt. Remove from heat and add gelatin, softened in 1/3 cup water. Cool in refrigerator; whip until fluffy. Add 1 cup Milnot that has been whipped. Add coconut, about 1/2 cup or more. Fill 2 baked crusts and refrigerate. When cool, top with whipped cream. Sprinkle with toasted coconut.
Saute onion in oil; set aside. Add meat; brown well on all sides. Sprinkle with paprika, salt and pepper. Add broth and soup can of water, wine, pepper flakes and sauteed onion. Bring to boiling point. Reduce heat; cover and simmer 2 hours or until meat is tender. Remove meat to serving platter. Strain gravy, if desired. Mix flour with remaining 1/3 cup water. Gradually add to gravy. Cook until thickened, stirring. Blend in sour cream. Heat only until hot. Spoon over beef cubes. Serve with poppy seed noodles. Makes 6 portions.
Mix all ingredients together. Microwave for 2 to 3 minutes. Take out and stir good with wire beater. Repeat until mixture is as thick as you like. Pour into pie shells and cool. You may use your own meringue recipe.
Cook the sliced carrots, then mix with sliced pepper and onions. Mix the seasoning together. Pour over the vegetables. Cover and let sit 24 hours in refrigerator. Drain all the sauce off before serving.
For each serving, spread salad dressing or mayonnaise and salsa on tortilla. Sprinkle with cheese. Top with lettuce and meat; roll up. Wrap each tortilla in plastic wrap; refrigerate. I cut them about 1-inch thick and put toothpicks to hold them together. Put on serving tray.
Heat 1 cup of milk with sugar in microwave. Mix cocoa, salt, cornstarch, butter and 1/2 cup milk. Add to heated milk. Add well beaten egg yolks; smooth with wire whip. Heat in microwave on High until bubbly. Use whip to smooth. Pour in pie shell when thick. Add meringue and bake at 400° for 5 to 10 minutes.
Combine 1 envelope of gelatin with 1/2 cup apples. Let stand 10 minutes. Combine lemon juice, 3/4 cup apples, sugar and gelatin. Add to first mixture. Bring to a boil. Boil 15 minutes. Stir constantly. Remove from heat. Cool and add vanilla and nuts. Pour into an oiled 8-inch pan. Let stand 24 hours in fridge. Cut into small pieces. Roll in powdered sugar and cornstarch mixture. Let dry, uncovered, until outside has dried.
Prepare cake mix as directed. Let cool. Prepare jello and let cool. Punch holes in cake with fork and pour cooled jello over it. Mix cream cheese with Cool Whip and spread on cake. Chill until ready to serve.
Make cream sauce of butter, flour, salt and milk. Add cheese and stir until melted.
Mix all together. Cover and refrigerate overnight or 6 to 12 hours. Bake covered at 350° for 1 hour. Take cover off last few minutes. (Can be cut in half for smaller families.)
Beat shortening until creamy (1 minute at medium speed on mixer). Blend in sugar until light and fluffy. Add eggs; beat well. Sift dry ingredients; add alternately with bananas. Blend well. Grease bottom of a 4 1/2 x 8 1/2 x 3-inch loaf pan. Turn batter into pan. Bake in 350° oven for 60 minutes. Cool in pan 10 minutes. Turn onto rack.
Place all ingredients in heavy pan and simmer slowly for two hours. Stir occasionally. Put into hot sterilized pint jars. Seal. Yields seven pints.
Place bread and raisins in buttered baking dish. Bring milk to a boil in another pan. Mix eggs, sugar and vanilla in a bowl. Pour milk over the egg mixture and stir thoroughly. Pour over bread and raisins. Dot with butter and bake at 300° until firm, about 1 hour.
In blender or mixer, combine egg, onion and Feta cheese; beat. Add cream cheese; combine well. Add spinach and seasonings. Mix until blended. Chill 1 hour.
Beat into 3 slightly beaten eggs. Add 4 cups (1-inch slices) rhubarb (about 1 pound). Line a 9-inch pie plate with pastry. Fill with mixture. Dot with 2 cubes butter; top with lattice crust. Flute edge. Bake in hot oven (400°) for 50 to 60 minutes; cool.
Take bite size steak; flour it and put into skillet with a little oil. Brown halfway. Add onion, pepper, salt and garlic salt; finish browning. Add water. Simmer for 45 minutes. Add mushroom soup. Serve over rice, noodles or potatoes.
Cream together butter and sugar. Add and beat in the eggs. Add and beat the milk and vanilla. Add and beat the flour and baking powder. Pour into buttered pan and bake in 375° oven until brown. This is the Basic Recipe For All Cakes.
Bake at 350° for 40 minutes in greased loaf pan. Serve with turkey gravy (chicken can be used).
Saute onion in a bit of butter. Set aside. Mix bacon fat (amount is optional) with onion and butter. In a large saucepan, combine the soup, milk, tomatoes and seasonings. Heat on medium, stirring often. Add some of the soup to the bacon fat and blend. Stir this into the pot of soup. Continue heating but do not boil. Stir often. Add bacon. Makes 6 to 7 cups.
Mix sugar, margarine and egg; add nuts, flour and apples. Bake in a 9 x 12-inch pan at 350° until brown. Cool and cut in squares.
Mix sugars, peanut butter, shortening, margarine and eggs. Stir in remaining ingredients. Add a little flour if it is too sticky to make into a ball. Heat oven to 375°. Shape dough into 1 1/4-inch balls. Place 3-inches apart on ungreased cookie sheet. Leave in a ball. Bake until golden brown, 9 to 10 minutes. Remove from oven and immediately place unwrapped chocolate kiss in the middle. Makes about 5 or 6 dozen cookies.
Preheat oven to 350°. In large mixing bowl, combine margarine, sugar, flour, cocoa, baking powder, eggs, milk and 1 1/2 tsp. vanilla; beat well. Stir in nuts if desired. Spread in greased 13 x 9 inch baking pan. Bake 40 minutes or until brownies begin to pull away from sides of the pan. Just before brownies are done, in heavy saucepan over low heat, melt chips with sweetened condensed milk and remaining 1 1/2 tsp. vanilla. Remove from heat. Immediately spread over hot brownies. Cool. Chill. Cut into bars. Store covered at room temperature.
Mix all ingredients (except poppy seed) together until well blended. Add 1/4 cup poppy seed. Bake in greased and floured pans at 350° for 30 to 40 minutes. Makes 2 regular sized or 3 smaller sized loaves.
Cook spaghetti in rapidly boiling salted water for 10 minutes; drain and rinse with cold water. Set aside. Melt margarine in a skillet. Add shrimp, garlic and mushrooms; cook slowly for 5 minutes. Add spaghetti to the skillet; sprinkle with salt and pepper. Toss in skillet until spaghetti is hot, but do not let margarine brown. Turn onto warm serving dish; sprinkle with Parmesan cheese. Garnish with sprigs of parsley for color, if desired. Serves 4.
Combine soft cream cheese, milk, horseradish, salt and pepper. Mix well until blended. Add crabmeat, nuts and onion. Mix well. Fill miniature cream puffs with crabmeat mixture. Bake at 375° for 10 minutes.
Cut carrots in lengthwise strips or use the canned carrots. Cook until just tender, about 15 to 20 minutes. Place in a shallow baking dish. Mix other ingredients and pour over carrots. Top with bread crumbs or Pepperidge Farm herb dressing (1/4 cup), 1 tablespoon butter and dash of paprika. (May also sprinkle with parsley.) Bake 15 to 20 minutes at 375°.
Dissolve Jell-O and Kool-Aid in hot water. Add cold water. Freeze in small paper cups or muffin tins.
Season chicken with salt; place in a nonstick baking pan, skin side down. Combine water, juice, lemon peel, thyme and marjoram; pour over chicken. Bake, uncovered, at 350° for 30 minutes, basting with pan liquid. Turn	chicken over; continue baking and basting 30 minutes more, until chicken is cooked through and skin is crispy. Remove chicken; sprinkle with paprika and garnish with lemon wedges and parsley.
Cream margarine and sugar. Add egg, berries, flour and cloves. Mix well. Bake in buttered baking dish at 350° for 40 minutes.
Mix and bake in a 9 x 9 x 2-inch pan (greased). Bake at 425° for 20 minutes.
Flour and brown chicken in olive oil. Put in a pan. Add the rest of the ingredients and bake at 350° until chicken is done (about 1 hour).
Crust: Mix crumbs and margarine, press to bottom and sides of 9-inch pie shell, bake at 350° for 8 minutes.
Spray 9 x 13-inch pan with Pam. Let dough rise. Cover with Saran Wrap. Add melted butter to all ingredients (except dough). Spray pan. Add nuts and raisins on bottom of pan. Pull dough apart; lay on top of nuts. Pour mixed ingredients over top. Bake at 325° for 30 to 40 minutes. Invert buns on foil when done. Foil should be larger than pan.
Bring to a boil and cook for 5 minutes. Cook in pans completely. Put in freezer bags.
Mix water, chocolate chips and syrup. Melt in double boiler. Add peanuts, raisins or marshmallows. Form into balls on wax paper. Chill.
Have cheese and oleo at room temperature. Mix well. Add dry ingredients and mix well. Put through cheese straw press onto ungreased cookie sheets. Cut into 4-inch pieces before cooking or break after cooking. Bake at 350° for about 15 minutes or until dried out, but not brown.
Combine all ingredients except carrots. Pour sauce over carrots that have been placed in dish. Refrigerate 24 hours. Serve hot or cold.
Generously grease bottom only of 13 x 9-inch pan. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine completely thawed strawberries and syrup with dry gelatin; set aside. In large mixer bowl, combine remaining ingredients. Blend at low speed until moistened. Beat 3 minutes at medium speed, scraping sides of bowl occasionally. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 400° for 45 to 50 minutes until golden brown and toothpick comes out clean. As the cake bakes, the strawberries sink and the marshmallows rise and glaze the top.