HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, cook carrots in boiling water until tender (approximately 15 to 20 minutes). Drain carrots. Melt butter. Add syrup, ginger, sugar and orange peel. Stir to mix well and sugar is dissolved. Cool 1 minute. Pour over carrots. Stir until carrots are coated well. Garnish with parsley. Serve warm. Makes 4 servings. Preparation time: 0:45.
Clean livers. Cut bacon strip in 3 sections. Wrap liver in bacon. Bake at 350° for 1/2 hour. Turn over and bake 1/2 hour on other side.
In heavy saucepan over low heat, melt chips with sweetened condensed milk. Chill 2 hours or until firm. Shape into 1-inch balls. Roll in any of the coatings. Chill 1 hour or until firm. Makes about 6 dozen.
Bring water to a boil; stir in bouillon cubes until dissolved. Add all other ingredients. Cover and reduce heat to low. Simmer 20 minutes. Let stand, covered, until all water is absorbed. Serves 6 to 8.
Mix yeast in water. Cut Crisco into flour. Add egg and sugar. Spoon into greased muffin pan. Bake 15 minutes at 450°.
Peel and dice potatoes. Brown hamburger and onion in skillet. Drain excess grease. Add potatoes, creamed corn and soup. Cook on medium heat for 30 to 40 minutes. Serves 4.
Puree blackberries in a blender until smooth. Strain seeds. Combine blackberry puree and remaining ingredients in a bowl, whisking until blended. Serve with pork, wild game or deli meats. Will keep in the refrigerator 2 to 3 weeks.
Combine first 6 ingredients. Melt butter and cheese in saucepan. Combine 2 mixtures. Serve warm with tortilla chips. Makes 5 cups.
In a large heavy bottomed skillet over medium-high heat, melt butter. Add sugar. Stir rapidly just until mixture is golden brown (1 to 2 minutes). Stir in cinnamon. Remove pan from heat. Add milk. Return to heat, stirring until hardened sugar dissolves and mixture looks like caramel (2 to 3 minutes). Add apples and coat with caramel. Cover skillet. Reduce heat and simmer until apples are just tender (about 5 minutes). With slotted spoon, transfer apples to serving bowl. Over high heat, bring caramel to a boil until thickened (1 to 2 minutes). Pour over apples.
Mix all ingredients in a blender. Grease 10-inch pie dish. Pour mixture into pie dish. Bake at 350° for 50 to 55 minutes.
Place wings in pan. Pour soy sauce over wings. Generously sprinkle with ground ginger. Sprinkle with garlic powder, salt and pepper. Bake at 350° for 2 or more hours.
Brown sausage in a medium skillet and drain. Mix eggs, milk, salt and mustard. Add bread, cheese and sausage. Pour into 8 x 11-inch glass baking dish that has been lightly greased. Refrigerate overnight. Bake 45 minutes at 350°. Remove from oven and let it stand a few minutes before serving. Yield: 8 to 10 servings.
Cream eggs and sugar. Add butter. Mix well. Add rest of ingredients, one at a time. Stir well. Pour into a 2-quart casserole. Bake at 350° for 45 minutes.
Cook vegetables in water until done. Add the 2 tablespoons flour to milk and use a whisk so there's no lumps. Add to vegetables and water, stirring. Add Velveeta cheese, cut into small chunks. Keep stirring until cheese is melted.
Stir yolks and sugar until smooth. Add sour cream and flavorings. Sift; measure and sift flour again with salt. Add to first mixture. Knead lightly on floured board until firm and smooth enough to roll. Chill about 1 hour. Roll out thin and cut in 4-inch strips. Make a gash in center and pull one end through and fry in deep fat.
Mix sugar and syrup. Cook until strikes a good boil. Stir in peanut butter until dissolved. Add corn flakes and drop on waxed paper on cookie sheet.
Cook rice and beans or peas, following label directions for each. Saute garlic and onion in oil until soft. Mix Ricotta with 3 cups of the Jack or Cheddar cheese. Mix rice, beans, garlic, onion and chili peppers. Layer this mixture alternately in a greased, shallow 3-quart casserole with cheese and Ricotta, spreading evenly over casserole. End with rice mixture.
Place steak in a shallow baking dish. Combine remaining ingredients, mixing well. Pour over steak; cover and marinate in refrigerator for 4 hours, turning occasionally. Remove steak, reserving marinade for basting. Grill 5 inches from hot coals about 4 minutes on each side, turning frequently and basting with marinade. Serve, slicing across grain into thin slices.
Add the coffee to the water and heat to boiling. Remove from heat immediately and let stand 2 minutes. Then strain through very fine strainer or through cheesecloth to remove all grounds. Cool. Never use leftover regular coffee.
Mix 1 tablespoon cumin with garlic salt. Sprinkle on chicken. Brown in oil. Mix remaining ingredients with the other tablespoon of cumin. Pour this mixture over the chicken. Cover and cook 20 to 30 minutes on top of the stove. Serve over rice.
Cut liver into small pieces. Blend flour, salt and pepper. Roll liver in flour mixture; brown on all sides in hot fat in heavy skillet. Remove liver from skillet. Fry potatoes and onions in fat left in skillet until lightly browned and potatoes are tender. Alternate liver and potatoes and onion mixture in 1 1/2-quart baking dish. Combine soup, milk, salt and pepper and pour over top. Cover and bake for 40 minutes in 375° oven. Serves 6.
Melt margarine in large baking dish; add seasonings. Add all other ingredients and stir. Bake at 200° for 1 hour, tossing every 15 minutes. Drain on paper towel until cool. Store in covered container.
Cut up chicken and boil; cool. Debone, breaking chicken into bite size pieces. Layer the chicken into 2 small or 1 large casserole dish. Combine soups, milk and chicken broth and pour over chicken. Sprinkle stuffing over the top. Bake, covered, until bubbles appear. Remove cover and brown in 350° oven for 30 minutes.
Mix sugar, flour and cocoa. Add about 1/4 cup of the water to make a paste. Beat egg yolks well. Heat remaining water, margarine and salt.
Mix together sausage and Swiss cheese. Beat eggs and add half and half, onion and green pepper. Put in bottom of pie crust. Bake at 350° for 35 to 40 minutes.
Add enough flour to thicken, about 1 1/2 cups. Beat and fry.
Place milk and buttermilk in a kettle. Beat eggs; add sugar and salt. Add to milk and cook over low heat for two hours. Thicken with cornstarch.
In a large mixing bowl, cream margarine and sugars. Beat in the egg and extracts. Combine the flour, baking powder, baking soda and salt; gradually add to cream mixture. Stir in pecans. Roll into 1-inch balls; place 2-inches apart on ungreased baking sheets. Bake at 350° for 9 to 11 minutes or until set. Cool for 3 minutes before removing to wire racks. Yield: about 6 1/2 dozen.
Mix first 7 ingredients and pour into a large casserole. Sprinkle crushed potato chips over the top. Cover and bake at 350° for 1 hour. Serves 6.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Blend in vanilla. Add sifted dry ingredients to creamed mixture, blending well. Roll dough 1/4-inch thick on floured surface. Cut and put 2-inches apart on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix together oil, sugar and vanilla, and then add eggs, nuts and apples. Combine remaining ingredients and mix all together. Bake in a bundt pan at 300° for 1 1/2 hours or until done by testing. Cool before removing from pan.
Brown steak strips, onion and garlic in skillet in oil. Add seasonings. Add rest of ingredients and simmer 20 to 30 minutes. Works best in electric skillet.
Put celery, onion, carrots and 1/4 cup parsley in food processor. Chop coarse. Place butter in large frying pan and saute vegetables. Add corn bread stuffing mix, apples, raisins, creamed soups, lemon and orange juice, walnuts and 1/4 cup parsley. Salt and pepper to taste. Add chicken stock until moist. Cook 20 minutes covered with tinfoil at 300°. Remove foil last 10 minutes.
Bake biscuits as directed on can. Put sausage in skillet & brown. Add flour to sausage & let brown for a few minutes. Add milk to mixture and stir until thick. Salt & pepper to taste.
Heat oil in large soup kettle. Add zucchini, mushrooms and garlic. Cook 5 minutes over medium-high heat. Add turkey, potatoes, carrots, peas, tomatoes, broth, cumin, salt and pepper. Bring to a boil, then lower heat and simmer, covered, 20 minutes or until potatoes and carrots are tender.
Brown garlic in butter and then add chicken. Cook chicken until done. In a bowl, mix together the remaining ingredients. Add these ingredients to the pan with the chicken. Simmer 5-7 minutes. Serve over rice or noodles.
Put all ingredients into saucepan except vanilla. Stir until chocolate is melted and sugar is dissolved. Boil without stirring until mixture forms a soft ball when dropped into cold water. Remove from heat; cool. Beat mixture until creamy. Add vanilla and pour into greased pan. Cut into squares while fudge cools.
Beat egg whites until foamy. Add cream of tartar and beat until stiff. Add sugar and beat again. Roll crackers until fine, chop nuts and add both. Add vanilla and put in greased pie pan. Bake for 25 minutes at 350. Let cool. Spread preserves over this. Spread cool whip over preserves and sprinkle top with coconut.
In skillet brown ground beef and onion. While this is browning, in a large pot, put 2 cans of tomato sauce and whole tomatoes. (Blend the tomatoes until liquidy.) Add salt to taste. Bring to a boil. When beef is brown, drain all but about 1 tablespoon of grease. Pour into tomato mixture. Add chili powder to taste. (The more powder the hotter the chili!) Cook about 1 hour. Add the pinto beans and cook about another 30 minutes.
Cream the butter and sugar. Add eggs, flour and vanilla. Stir in buttermilk. Pour into unbaked pie crust. Bake until pie sets at 350° for 45 minutes.
Cut corn from cob. Combine corn and remaining ingredients in a large Dutch oven; cover and bring to a boil. Cover; reduce heat and simmer 1 hour.
Cook fettucine according to package directions. Drain and return to pan. Halve pepperoni; add to pasta. Stir in pizza sauce, 3/4 cup Mozzarella cheese, mushrooms, olives and Parmesan cheese. Transfer to a 12 x 7 1/2 x 2-inch baking dish. Top with remaining Mozzarella cheese. Bake in a 400° oven for 15 minutes or until hot. Serves 6. Kids love it!
Pour dressing over noodles and marinate in fridge for several hours. Drain. Combine salad dressing and cheese; mix well. Add to noodles and veggies. Mix and chill.
Sprinkle roast with garlic powder, salt and pepper. Roll in flour until covered all over. Heat oil in roasting pan or cast-iron Dutch oven. Place roast in heated pan and brown on both sides. Remove roast and remaining oil from pan. Place roast back in pan. Pour ketchup and Coke over roast. Place onion rings and bell pepper rings around and on top of roast. Bake at 350° for 1 1/2 hours or until tender.
Mix flour, sugar and cocoa real good. Add milk; stir well. Beat egg yolks, then add to mixture. Put in double boiler. Cook very thick, then add oleo and vanilla. Stir well. Pour in unbaked pie shell. Bake at 350° until pie shell is done. Let pie cool, then add meringue. Return to oven. Cook until meringue is golden brown.
In a small pan (11 x 7-inch), melt butter. Set aside. Crush crackers, then add to butter and spread over bottom of pan. Add chips, then coconut, then pour milk over top. Bake at 350° for 20 to 30 minutes until brown. Cool, cut and enjoy.
Combine all ingredients in bowl in order listed; mix well after each addition. Pour into greased and floured 8 x 8-inch baking pan. Bake at 350° for 35 to 40 minutes or until golden brown. Makes 9 servings.
Blend all ingredients together. Mix well. Pour into lightly greased loaf pans. Bake at 325° for 55 minutes.
Mix all together and drop by spoonful into bowl of powdered sugar; form into balls. Place on greased cookie sheet. Bake for 8 to 10 minutes at 350°. Very good and easy.
Give each child a biscuit to shape as desired. Put biscuits in hot grease. Turn once. Remove from grease and roll in cinnamon and sugar.
Mix all ingredients together in medium bowl. Pour into greased 8-inch pie plate. Bake at 350° for 25 minutes. When cooled, top with whipped cream. Sprinkle with finely chopped walnuts, if desired.
First Layer: Mix flour, oleo and nuts. Spread into 9 x 13-inch pan. Bake 15 minutes at 350°. Cool well.
Put lamb in roaster, fat side up (to remain in this way). Pour lemon juice over generously. Season with salt and pepper; now season generously with garlic powder, then onion powder. Sprinkle top with oregano leaves. Add 1 1/2 to 2 cups water to bottom of roaster and put in 500° oven for 20 minutes. Reduce heat to 325° to 350° and cook for remaining time, uncovered. Last hour, add peeled, quartered potatoes, onions and carrots. Season and baste. Turn once while cooking. Make sure there is enough water in pan to make wonderful au jus.
Beat eggs until very light. Continue beating, add sugar gradually. Fold in flour, baking powder and salt. Add other ingredients. Bake in greased shallow pan (9x9) in 350° oven for 30 - 40 minutes. Cut in bars and roll in powdered sugar.
Soak beans. Heat oil in stockpot; saute onion and carrot until tender. Add beans, bones, water, broth, dill and parsley. Bring to full boil, then reduce heat and simmer 1 to 2 hours, or until beans are tender. Remove bones; cut meat from bones and return meat to soup.
Blend strawberries and pineapple juice together. Then, gradually add chopped up bananas. Add cream of coconut (however, add preferred measurements).
Layer potatoes and onions in greased 3-quart casserole. Add water, salt, pepper and pickling spices. Cover and cook on High for 8 to 9 minutes. Add corned beef and cabbage. Pour butter over cabbage. Cover and cook on High for 10 to 12 minutes or until cabbage is tender. Let stand covered for 5 minutes. Serves 4 people.
Preparation: 15 minutes. Cooking: 25 minutes. Preheat oven to 350°. Butter a shallow baking dish with 2 tablespoons of the margarine and arrange the fruit in the base. In the bowl of a food processor, briefly combine the remaining margarine with the flour and sugar until mixture is crumbly. Sprinkle mixture evenly over fruit. Bake 25 to 30 minutes, until top becomes crisp and fruit collapses. Serve with with creme fraiche. Serves 6.
Bake pie shell in a 400° oven until pale golden in color. Do not brown. Remove from oven and cool. Place layers of Cheddar cheese, Mozzarella cheese, bacon, ham and Parmesan cheese in pie shell. Beat eggs until frothy and add milk. Pour custard mixture evenly over pie filling. Place quiche on baking sheet and bake in a 350° oven for 1 hour or until set. Let stand 15 minutes at room temperature before cutting.
Beat egg until light. Add sugar; mix well. Mix shortening with cocoa or chocolate; blend. Sift flour with salt and soda. Add alternately with milk. Add nuts and chips. Drop by small portions on greased baking sheet 2-inches apart. Bake at 350° for 10 to 12 minutes. Cool and frost.
Mix sugar and sour cream on high speed of mixer until creamy. Add Cool Whip and 1 package of coconut. When cake layers have cooled, split and fill with mixture. Take hands and spread 1 package of coconut on icing. This is enough icing for a 4 layer cake. This cake can be frozen and kept in the freezer until ready to cut. Let set on plate a few minutes to thaw.
Brown meat and drain. Then add green pepper, onion and banana pepper. Saute until soft. Put in a large pot and then add tomatoes, chili beans, chili powder, cumin, cocoa, cinnamon and cayenne pepper. Cook on low heat, stirring occasionally for 2 hours.
Sprinkle onion soup mix over meat in roaster or broiler pan. Bake at 350° for 15 minutes. Remove from oven and pour 1/4 cup teriyaki sauce over top. Bake for 5 more minutes. Remove from oven and pour 1/2 cup cooking sherry over top. Salt and pepper to taste. Pour mushroom sauce over top and mushroom soup. Pour tap water around meat. Cover pan with tight fitting lid or seal with heavy-duty foil. Reduce heat to 325° and bake for 4 hours.
Combine carrots, soup and cheese; pour into a 1 1/2-quart dish. Mix crumbs and butter; sprinkle over top and bake 30 minutes at 350°.
Combine sugar, margarine, milk and cocoa in a saucepan and boil for 1 or 2 minutes. Add peanut butter, vanilla and oats. Mix thoroughly. Drop by spoonful on wax or foil paper. Makes 2 dozen cookies.
Dissolve one large gelatin in 2 c. boiling water in large mixing bowl. Mash cream cheese in small bowl. Add hot gelatin mixture & stir until dissolved. Melt 18 marshmallows in 1/4 c. boiling water on top of double boiler. Then add gelatin mixture & 1/2 c. whipped cream. Beat mixture until smooth. Add pineapple & 1 cup chopped nuts. Pour into large baking dish.
Blend butter and two sugars. Beat in vanilla and eggs. Mix soda, salt and flour. Mix well. Drop by teaspoons. Decorate with 3 or 4 M&M's. Bake at 375° for 8 to 10 minutes.
Cream shortening and sugar; add egg and applesauce. Sift dry ingredients together, then add to creamed mixture. Beat well. Add nuts and raisins. Bake at 350° for 10 to 12 minutes.
Mix cake mix, egg and butter together well. Press this in long cake pan with your fingers with just a little up on the sides and end. Mixture will be sticky. Next mix eggs, cream cheese and powdered sugar. Beat good and pour over cake mix. Bake at 275° to 300° for 45 to 60 minutes.
Mix the dry pudding and pineapple in medium bowl. Stir in Cool Whip. Cut cake horizontally into 3 layers. Place bottom layer of cake, cut side up, on serving plate. Spread 1 1/3 cups of pudding mixture onto the bottom layer. Cover with middle cake layer and spread 1 cup of mixture on top. Top with remaining layer and top with remaining mixture. Refrigerate at least 1 hour. Garnish with berries.
Cook corn syrup and sugar over medium heat until sugar dissolves and mixture bubbles. Remove from heat. Blend in peanut butter and 2 tablespoons of butter. Add Rice Krispies and stir until well coated. Press mixture firmly into a buttered jelly roll pan (15 x 3/4-inch). Melt 1/3 cup butter with milk over low heat. Sift in icing sugar and cocoa. Blend thoroughly. Remove Rice Krispies from pan. Spread evenly with cocoa mixture. Starting at one end, roll up to form log. Wrap in greased wax paper. Refrigerate.
Tomatoes may be dipped in boiling water, cooled and peeled, or may be washed and put through a food processor or blender with peeling on. In a large kettle, saute onions in olive oil until transparent (do not brown). Add tomatoes. Bring to boil; simmer, uncovered, for 20 minutes. Put through sieve or food mill. Return juice to kettle, adding remaining ingredients. Simmer, uncovered, 1 1/2 to 2 hours or until thick and mixture rounds on spoon (usually takes longer). Pour into hot pint or quart jars; adjust lids. Process in boiling water bath 20 minutes. Start counting time when water in canner returns to boiling. Makes about 10 pints. When ready to use, add 1 small can tomato paste per pint to 1 pound ground beef.
Cook sugar, cornstarch and egg in double boiler until sauce is very thick; add butter, stirring well. Cool; mix pineapple, marshmallows and walnuts into sauce. Pour into serving dish; chill. Yield 8-10 servings.
By hand, combine egg, sugar, peanut butter and vanilla; mix well. Drop by teaspoons onto lightly greased cookie sheet. Press with fork to make crisscross pattern. Bake in a preheated 375° oven for 8 to 10 minutes, or until edges are slightly brown and cookie centers are set, but not brown. Watch carefully. Let cool on rack. Yields 36 cookies.
Beat the sugar, Wesson oil, eggs and hot water about 210 strokes. Fold in flour, cinnamon, nutmeg, baking powder, soda and salt. Then add black walnuts and carrots. Bake at 250° for 55 minutes in a tube pan.
Heat the milk. Add the remaining ingredients and heat thoroughly. A hefty lunch. Serve with breadsticks.
Preheat oven to 400 degrees. Combine flour, shortening and buttermilk in the bowl of food processor, fitted with the steel blade. (Or make the biscuit dough in your usual way.) Process until dough forms. Remove from bowl onto a well-floured surface. Knead until dough is a little firmer than regular biscuit dough. Roll out to a rectangle about 9 x 13 inches. Spread the 6 tablespoons of softened (not melted) butter over dough and sprinkle with 5 to 6 tablespoons sugar. Roll up jelly-roll fashion starting with the 13 inch side. Cut into pinwheels that are about 1/2 to 3/4 inch thick. Place cut side down in a buttered 9x13x2 inch baking pan.
Stir together peanut butter and room temperature margarine. Cover pine cones with this mixture. Next, roll pine cones in bird seed. Tie string around pine cone and hang outside. A discarded Christmas tree makes a great feeder.
Mix first 4 ingredients and cook 1 minute. Remove from stove; stir in remaining ingredients. Spoon on wax paper or plate. Let cool.
Place potatoes in a Dutch oven and cover with water; bring to boil. Reduce heat; cover and simmer until tender. Drain and place in mixing bowl. Add sour cream, milk, butter, salt and pepper. Beat on medium-low speed until light and fluffy. Stir in 2 cups cheese, bacon and onions. Transfer to greased 3 qt. baking dish. Top with remaining cheese and bake, uncovered, at 350 degrees for 30 minutes or until heated through and cheese is melted. Yield: 14 servings.
Mix all together, except nuts. Place nuts in bottom of Bundt pan. Pour batter on top. Bake at 350° for 50 to 55 minutes.
Stew chicken, reserving stock (6 cups). Remove meat from bones in coarse pieces. Cook onion, pepper and mushrooms in butter until soft but not brown. Add liquid from mushrooms and olives to stock and bring to a boil. Add noodles and cook until tender. Add chicken, onion and pepper mixture, then add remaining ingredients except cheese.
Put chicken breasts in shallow pan and cover with soy sauce. Marinate chicken breasts in soy sauce for 10 minutes for 2 (30 minutes for 15 to 20 chicken breasts). The longer you leave in soy sauce, the saltier it will get. Grill on barbecue until chicken is no longer pink inside but still juicy, about 20 minutes depending on how many chicken breasts you have on grill.
Beat cream cheese with fork until smooth. Gradually stir in pineapple. Add 1 cup of chopped pecans, green pepper, onion and salt. Shape into 2 balls. Roll in remaining nuts. Serve with Leibniz crackers or your favorite cracker.
Fry bacon and onion until crisp. Add flour; stir well. Add remaining ingredients, except potatoes and eggs. Bring to a boil, stirring constantly. Pour over hot, sliced boiled potatoes. Add 2 sliced boiled eggs. Serve warm. Can prepare a day ahead.
Mix softened braunschweiger, mayonnaise, Worcestershire sauce and horseradish together and form into a ball. Put ball into freezer. Let stand until it stiffens (about 2 hours).
Place breasts in casserole dish with water. Dot with margarine and bake, uncovered, until done. (Have rice cooked.) Take chicken out of dish; pour drippings in with soup. Blend well. Put chicken with rice back in casserole. Pour soup mixture over chicken and rice. Bake until bubbly. Serves 4.
Cream the shortening and sugar well. Add egg and All-Bran. Sift dry ingredients. Mix nuts with flour. Add alternately with bananas and water. Stir in vanilla. Pour in greased loaf pan. Let stand 30 minutes before baking. Bake at 375° for 1 hour.
Soften ice cream in a large bowl. Don't let it get soupy, just to stirring consistency. Crush cookies with rolling pin and add to ice cream. Add Cool Whip and pecans. Stir to mix completely. Put in a tube pan. Freeze. Remove from pan and store in freezer.
Beat eggs. Add sugar, flour and cornmeal. Add pineapple, coconut, melted margarine and vanilla. Mix well and pour into unbaked crust. Bake 1 hour until brown at 300°. Makes 2 pies.
Put apples in baking dish. Sprinkle with 1/2 cup of sugar and 1/2 teaspoon of cinnamon. Pour hot water over apples. Mix flour and 1/2 cup sugar together. Cut in margarine until like a coarse meal. Sprinkle over apples and bake at 400° for 40 to 45 minutes. Serve warm with ice cream or whipped topping.