HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together all dry ingredients. Beat together eggs, oil and sugar. Add to dry ingredients. Mix in 2 cups cooked mashed carrots; add nuts and raisins. Bake at 350° for 1 hour in greased and floured large tube pan.
Beat eggs. Mix according to listing. Bake at 350° for 50 minutes. Makes two thin pies.
Dissolve sugar in warm water. Add rest of juices and water. To every 3 quarts of this mixture, add 1 bottle ginger ale. Yields 141 (5 ounce) cups.
Cook and stir ground beef and onion in 10-inch skillet until beef is brown; drain. Stir in seasoning mix (dry) and water. Heat to boiling; reduce heat. Simmer, uncovered, 10 minutes, stirring occasionally. Spoon beef mixture onto chips. Top with remaining ingredients.
Combine first 3 ingredients. Sprinkle inside apple cavities. Combine last 6 ingredients and stir until blended. Place on top of apples as "streusel" topping. Bake 40 to 50 minutes or until done in 350° oven.
Blend in order given. Chill one hour longer. Makes 1 2/3 cups of dip.
Cut up broccoli into small bite size pieces. Add finely chopped onion. Stir in sunflower seeds and raisins.
In a large saucepan; bring to a boil zucchini, apple, water, sugar, cloves and salt. Reduce heat, cover and then cook 20 minutes, stirring occasionally. Remove cover; continue cooking until all liquid has evaporated. Discard cloves. Mash mixture or blend in partially covered blender container until smooth. Stir in lemon juice and cinnamon. Cover and refrigerate. Makes about 2 cups.
Bring to a boil and simmer for 5 minutes. When cool add chicken cut up in chunks and marinate for at least 2 hours before cooking. Better if overnight. After the chicken is ready put your meat, fruit	and vegetables on the stick and grill.
Melt butter in skillet. Saute onions until transparent. Set aside and fry sausage until done. Remove and place in strainer to remove all grease. Mix onion and sausage together and put in pie crust. Grate cheese and put over sausage mixture. Mix milk, eggs, half and half, salt, pepper and parsley. Pour over top. Bake at 375° for 35 minutes, then at 350° for 15 minutes. Let set for 15 minutes before serving.
Drain all fruit, reserving 2 cups of mixed juices. Layer drained fruit, strawberries, cherries and bananas into bowl. Combine pudding mix with juices in bowl, beating until thick. Pour over fruit. Do not toss. Chill for 2 hours before serving. Yields 15 servings.
Preheat oven to 350 degrees. Combine all ingredients in a large, oven proof stew pot. Cover and bake 11/2-2 hours until tender, stirring occasionally. If necessary, add more broth or tomato juice. Serve with homemade bread or biscuits.
Preheat the oven to 400°. Generously butter a 1 1/2-quart baking dish. Mix the flour, salt, paprika, mustard and cayenne pepper together; set aside. Melt the butter in a skillet, add green pepper and onion; cook until soft. Stir in the flour mixture and cook, stirring and smoothing, for 2 or 3 minutes. Add milk, stirring constantly, bring it to the boiling point. Stir in the corn and egg yolk. Spoon into the baking dish and sprinkle with the crumbs. Bake for 25 minutes until the crumbs are brown.
Cook carrots in a waterless pan, or with 2 tablespoons water in a heavy, nonstick frypan with a tight-fitting lid. After carrots come to a boil, turn heat down and simmer until tender (about 5 minutes). Stir in orange concentrate. Decorate with thin orange slices. Lightly toasted, slivered almonds also make a tasty garnish. Serves 6.
Sift dry ingredients into pan (8 or 9-inch square). Make 3 holes. Put cooking oil in first hole, vinegar in 2nd hole and vanilla in third. Pour water over all. Stir with fork until blended. Bake 35 to 40 minutes in 350° oven. Frost when cool.
Spray Bundt pan with light Pam spray. Mix the first 6 ingredients together and set aside. Stir next 2 ingredients with wire whisk for 1 minute, then mix egg whites and corn syrup. Gradually stir liquid ingredients to dry. Mix with wire whisk until smooth. Bake at 350° for 35 to 40 minutes. Serves 16, 140 calories and 0 grams fat per serving.
Bake cake according to package directions in jelly roll pan. Let cool. Mix pudding with milk and cream cheese. Spread on cooled cake. Spread drained pineapple over pudding mixture. Top with bananas. Spread with Cool Whip. Garnish with nuts and cherries.
Heat the oil in a saucepan just large enough to hold the meat. Add pork and brown over moderate heat for about 10 minutes. Add juniper berries, cloves, bay leaves, onions, salt and pepper. Lower the heat and cook the meat until very tender, about 1 1/2 hours, adding 1/2 cup wine, a little at a time.
Boil sugar, vinegar and turmeric. Pour over cabbage mixture. This slaw will keep for weeks in refrigerator.
Combine margarine, Crisco, vanilla, salt and sugar; beat at high speed, adding hot milk gradually until all sugar is melted. Keep milk hot while melting down sugar. Refrigerate when done or frost cake immediately. Refrigerate cake.
Place chicken in 9 x 13-inch baking pan. Mix the cream of chicken and cream of mushroom soups together and add the white wine. Mix well. Pour over chicken. Bake in 350° oven for 1 1/2 hours. Place chicken on deep platter or casserole dish and pour the gravy over chicken. Good served with rice.
Heat oven to 375°. Brush chicken with margarine. Place on a rack in a shallow pan. Bake 40 minutes. Mix Heinz sauce and honey; brush both sides of chicken. Bake 15 to 20 minutes or until tender. Brush again with remaining mix and serve.
Heat syrup and water. Blend cornstarch, mustard and vinegar. Stir slowly into syrup. Cook and stir until clear and thickened. Add fruit cocktail and heat thoroughly. Serve hot over ham. Makes 2 cups.
Boil chicken and cool cut in small pieces. Cook spaghetti and drain well. Mix sour cream, tomatoes and cream of mushroom soup. Set aside. Mix everything together and heat until hot. Oven 350°
Dissolve the jello with the boiling water and add cold water; chill. Mix remaining ingredients and fold into chilled jello. Chill until set.
Sift the first 3 ingredients together and add fruit cocktail. Mix well and pour into well-greased pan. Sprinkle top of layers with brown sugar and 1/2 cup of chopped pecans. Bake at 350° for about 30 minutes.
Cook ground beef and Italian sauce in frypan until done; drain. Set aside. Mix Ricotta, eggs, garlic powder, basil, salt and pepper together; set aside (in refrigerator). Boil (pasta) ziti according to directions for al dente or not well done (still a little firm). Add 1 cup sauce. Get a pan and put enough sauce to cover bottom; layer pasta, beef and sausage, Mozzarella, Italian cheese and sauce. Continue to top of pan. Top pasta with Mozzarella. Bake, uncovered, at 350° for 30 minutes to 1 hour. This can be frozen before cooking, then thawed and cooked.
Boil butter, syrup and brown sugar together for 5 minutes. Remove from heat and add soda and vanilla.
Mix all together and bake at 350° for 20 minutes. Take out of oven and sprinkle with grated cheese. Bake until cheese is bubbly.
Cream sugar and margarine. Add egg, pumpkin and milk. Mix together the spices and flour. Add to creamed mixture. Drop into ungreased cookie sheet by spoonful. Bake 12-15 minutes at 375°. Let cool. Drip frosting over cookies. Makes 6 dozen.
Brown ground beef in skillet; draining excess grease. Add taco seasoning and water; bring to a boil. Simmer about 15 minutes and add Ranch Style beans and chopped onion; stirring occasionally. Pour meat mixture over corn chips in the bottom of a medium-sized bowl. Add chopped lettuce, tomatoes and grated cheese.
Heat cooking oil in large skillet. Add ground beef and onion. Cook until meat is well browned. Drain oil from meat. Add remaining ingredients to meat mixture. Place in greased 2-quart casserole dish and bake at 350° for 30 to 35 minutes.
Dissolve yeast according to package directions. Add to flour. Add salt and rest of water. Knead about 7 minutes. Let rest 15 minutes, covered. Cut dough in 2 equal parts. Pat into round shape. Place in round 8-inch cake pan that has been sprinkle with flour. Prick with toothpick. Let rise 3/4 to 1 hour or until doubled in size. Should be in warm place. Bake in preheated oven at 350° for about 40 minutes.
In medium bowl, stir together mayonnaise, lemon juice, salt and pepper. Add turkey, celery, carrots and onion; toss to coat well. Cover and chill at least 2 hours. Makes 5 cups.
Remove woody base from cauliflower. Wash and wrap in waxed paper. Cook 6 minutes per pound. Mix together mayonnaise, mustard and onion. Spread over cauliflower. Sprinkle cheese over top. Return to microwave and melt cheese, 1 to 1 1/2 minutes.
Brown and drain hamburger. Mix with chili (no beans). Cover bottom of pan with sour cream. Cover sour cream with hamburger mixture. Cover with Velveeta cheese and put in oven until melted.
Brown hamburger. Add salt and onion. Sprinkle with the flour. Add other spices and stir in catsup. Then simmer until thick as desired.
Mix first 5 ingredients in large saucepan. Add egg and cold water; mix. Add hot water. Heat on high until mixture is thick. Add vanilla.
Sift sugar. Beat until soft the butter. Add the sugar gradually. Beat these ingredients until they are well blended. Beat in strawberries. Chill the sauce. This makes a good sauce, but it is better with the addition of cream and egg white. Makes about 1 2/3 cupfuls.
Cook grits in water and salt. Add remaining ingredients to hot grits. Mix until cheese is melted. Bake at 350° in 13 x 9-inch pan 20 minutes or until lightly browned.
Cook pasta, drain and let cool. Drain pineapple and oranges, saving juices. In saucepan, combine flour, sugar, eggs and salt with reserved juiced. Bring to boil and thicken. Pour over pasta and refrigerate overnight. Upon serving, fold in pineapple, oranges, drained cherries, coconut and Cool Whip.
Mix all ingredients together well to form a ball. Place in loaf pan. Bake at 325° until done (45 minutes to 1 hour).
Boil chicken until done. Remove bones. Cook rice in chicken broth until tender. Mix all ingredients. Place in casserole dish. Fills a 3-quart dish full. Bake for 45 minutes at 325°.
When defrosted, wash off the turkey and clean thoroughly. Butter the entire bird. Place the following spices in the cavity of the bird-- rosemary, oregano, thyme, salt. and pepper to taste. Place the turkey in a roasting pan on a bed of carrots, celery, and purple onions. You can stuff the cavity of the turkey with a prepared dressing of your choice if desired. Bake at 425 degrees for 30 minutes. Bake at 325 degrees for remainder of time specified on the turkey. Baste every 30 minutes.
If using canned peaches, drain and puree them in saucepan. If fresh peaches, peel, puree and add sugar to them in saucepan. Add 3 mint sprigs and stir until mint is thoroughly bruised. Cool. Remove mint and add the juices and grated bits of rind; chill. Just before serving, add ginger ale and garnish with remaining mint sprigs.
Mix well, then fold in one cup semi-sweet chocolate chips. Pour in greased and floured tube pan. Bake at 350° for about 1 hour.
Mix first 5 ingredients on high for 4 minutes, until like whipped butter. Then add Sweetex and mix again on high for 3 minutes, until glossy. Don't overbeat or it becomes airy and separates. Use pastry tube with decorator tips to frost cake. Can store in the refrigerator up to 6 months.
Measure apple juice and lemon juice into 6-quart pan. Add pectin to fruit juice. Stir thoroughly to dissolve and scrape sides of pan to make sure all pectin dissolves. Bring to a boil, stirring to prevent scorching. Add sugar and mix well. Continue stirring and bring to full rolling boil. Remove jelly from heat and pour into containers. Seal with USDA Boil Water Bath or paraffin. Makes about 4 (8 ounce) jars.
Sift or mix together flour and sugar. Cut in butter until crumbly. Put on top of filling and bake.
Mix all ingredients, except jelly, in a salad bowl. Stir jelly with a fork until soft. Pour over fruit and toss lightly. Cover and chill. Garnish with mint leaves, if desired.
Mix until well blended. Cook slowly; keep temperature low, no boiling, stewing or steaming. Season to taste with the spice of life.
Combine catsup with brown sugar, onion, salt, pepper, ginger and cloves in a small saucepan. Add wine vinegar and oil; cook slowly for 5 minutes, stirring occasionally. Cool. Place steak and marinade in plastic bag (carefully pressing out air). Tie securely and place in pan in fridge for 6 hours or overnight. Remove steak from marinade (reserving marinade) and place on grill. Broil at moderate temperature for 25 to 40 minutes, brushing on marinade and turning occasionally. Carve in thin slices, diagonally, across the grain of the meat. Serve.
Preheat oven to 375°. Brown beef, onions and pepper. Add tomato sauce and seasonings; simmer. Separate the 10 biscuits into 20 pieces. Press 10 into bottom of an 8-inch square pan. Combine sour cream, egg and 1/2 of cheese. Stir into meat mixture and spoon onto dough. Arrange remaining biscuits on top and sprinkle with remaining cheese. Bake for 20 to 25 minutes. Makes 4 servings.
Put herbal oil in water. Simmer for 20 minutes. Strain through a cheesecloth or muslin into another pan and repeat these steps until there are only 2 ounces left. Add olive oil and simmer until all the water has evaporated. Add tincture of benzoin and bees wax.
Combine graham cracker crumbs, 2 tablespoons sugar and margarine in 8-ounce square baking dish; pat mixture firmly and evenly onto bottom of dish. Freeze 10 minutes. Beat sour cream, cream cheese, remaining 1/2 cup sugar and 1 tablespoon marmalade in medium bowl until smooth and blended; set aside.
Boil sugar and water until mixture forms a firm but not brittle ball when tested in cold water. Beat egg whites stiff. Pour sugar syrup over egg whites and beat until mixture stands in peaks. Add vanilla and nuts. Drop rounded teaspoonfuls of mixture onto waxed paper. Cool.
Defrost packs 2 hours early before starting recipe. Pour ingredients in order to list in a blender and push "whip" for 33 seconds, then add ice cubes. "Crush" for 45 seconds. Freeze for 15 minutes.
Stir together flour, baking powder, salt and sugar. Set aside. Measure cereal, milk and mashed bananas into mixing bowl. Stir to combine. Let stand 1 to 2 minutes until cereal is softened. Add egg and oil. Beat well. Add dry ingredients to cereal mixture, stirring only until combined. Pour batter evenly into 12 greased 2 1/2-inch (or 6 jumbo size) muffin pan cups. Bake in oven at 400° about 25 minutes or until muffins are golden brown.
Place ribs, meat side up, in roasting pan. Bake, uncovered, at 325° for 2 hours; drain. Combine remaining ingredients in saucepan. Bring to a boil over medium heat; simmer, uncovered, 30 minutes. Cool at room temperature for 1 hour. Brush sauce over ribs. Reduce oven to 300° and bake, uncovered, basting occasionally, for 1 to 1 1/2 hours longer.
Crush crackers and mix with melted butter. Use 2/3 in 9 x 13-inch pan. Save 1/3 for topping.
Mix cream cheese, milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick).
Place spinach on paper towels and squeeze until barely moist; set aside. Position knife blade in food processor bowl. Add next 5 ingredients; process until smooth. Add spinach and bell pepper; process until pepper is finely minced. Spoon into a bowl, cover and chill. Serve with plain crackers or carrot sticks. Yields 2 cups (about 16 calories per tablespoon).
Brown ground chuck and onions. Add remaining ingredients and bring to a boil. Simmer about 2 hours. Add kidney beans for the last 30 minutes of cooking time.
Fill tortilla with cherry pie filling and roll up. Add remaining ingredients and place in a cake pan. Lay tortillas over the mixture. Bake at 350 degrees for one hour, or until most of the juice is gone from the pan.
Scrub and rinse potatoes. Cut potatoes into thin slices, but do not cut all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish, then fan slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs.
Mix the first 3 ingredients together. Place chicken in a pan. Pour the sauce over the chicken. Bake 1 1/2 hours at 325°. Change to 350° last half hour if you feel chicken is not cooking fast enough.
Cut chickens in serving pieces and brown in hot oil. Remove chicken from pan. Add onions, peppers and garlic. Cook until slightly browned. Return chicken to pan. Add remaining ingredients and simmer 1/2 hour or until chicken is tender. Serve with noodles. Serves 6.
Combine all ingredients in blender and blend well at high speed. Bake, uncovered, at 350° for 30 minutes in a 1 1/2-quart casserole dish. Makes 6 servings.
Mix all ingredients, except buttermilk. This makes a large amount and may be stored in an airtight container until ready to use. When ready to use, add enough buttermilk for amount of mix used.
Mix first 7 ingredients well. Put in 2 round layer pans, reserving enough batter for a third pan. Add to this batter the cinnamon, ground cloves and allspice, along with raisins. Stir this well. Put into third pan. Bake all 3 pans at 350° until done, 30 minutes or until wooden pick tests done/clean.
Soften yeast in water. Heat cottage cheese to lukewarm. Mix all ingredients, beat well. Add enough flour to make a stiff dough. Cover and let rise in a warm place until double (about 1 hour). Stir down and turn into well-greased 8-inch round casserole. Let rise in warm place for about 30 minutes. Bake at 350° for 40 minutes or until golden brown.
Dissolve jello in boiling water; add pie filling and pineapple. Chill until firm. Mix cream cheese, 1 cup nuts, sugar and Cool Whip. Spread on top.
Brown ground beef and onions, then drain. In a 3-quart pan, mix together everything and simmer for 1 1/2 hours. Makes 4 servings.
Preheat oven to 400°. Line muffin pan with baking cups. Mix pineapple with juice and remaining ingredients. Beat 30 seconds. Fill muffin cups 3/4 full. Bake until light brown, about 15 minutes. Yield: 12 muffins.
Heat 1 1/2 quarts water to lukewarm; crumble yeast into it. Add sugar, shortening and potato that has been cooked and mashed in its own water. Stir in flour which salt has been added to. Makes 6 to 8 small loaves. Bake 1 hour at 350°.
Marinate turkey in dressing 4 to 6 hours. Gently pound flat. Place 1/2 slice ham and 1/2 slice cheese in center. Roll cutlet so cheese and ham are contained. Wrap with 1 slice bacon. Hold in place with wooden picks. Bake for 20 minutes at 350°, then broil until bacon is crisp.
Wash rice. Add consomme, bouillon cubes (dissolved in 1 can hot water), salt to taste, onion and margarine. Put in casserole dish with lid on it. Bake in oven for 1 hour at 350°.
Cook celery and onion in butter until tender; stir in bread cubes and corn bread. Add all seasonings and eggs. Add soup and broth; mix thoroughly. More broth may be added if needed. Spoon lightly into 6 or 8-quart crock-pot. Cook on low for 4 to 6 hours.
Heat oven to 375°. Stir together powdered sugar and flour. In a large bowl beat egg whites and cream of tartar. Beating at high speed, gradually add 1 cup sugar, 2 tablespoons at a time. Add salt, almond and vanilla until stiff.
Beat together Margarine, Egg and Sugar. Set aside. Mix together Flour, Baking Powder, Salt and Nutmeg. Mix two sets of ingredients alternating with Milk. Fill greased muffin tins 2/3 full. Bake at 350 for 20 - 30 minutes. Roll in a mixture of sugar and cinnamon while still warm. Makes 1 dozen.
Combine egg whites, sugar, tartar and water in top of double boiler. Beat on high speed 1 minute. Place over boiling water and beat on high for 7 minutes. Remove from pan of water. Add vanilla. Beat 2 minutes longer on high. Frosts two (9-inch) layers.
Pour juice off the pineapple. Add enough water to make 1 cup; bring to a boil. Pour over jello. Mix well. Add cheese (room temperature). Add ice cream and pineapple. Refrigerate. Ready in 15 minutes.
On low speed, cream butter and sugar until fluffy. Add eggs, one at a time, and mix until blended. Sift dry ingredients and add alternately with milk, then stir in the blueberries.
Preheat oven to 350°. In small bowl, combine crust ingredients with fork and press firmly over bottom and partway up sides of 9-inch spring-form pan.
Mix mushroom, celery and chicken soups with rice and water in a 13 x 9-inch pan. Place chicken on top of mixture. Bake at 350° for 1 hour. Serves 4.
Mix brownies according to directions on box. Pour brownie mix into paper cupcake holders 3/4 full. Place one Reese's peanut butter cup into the center (remove paper from cup) of brownie dough. Bake according to directions on box.
Cook pepper, onion and butter in microwave for 2 to 3 minutes. Mix all together and pour into 9 x 13-inch pan. Top with Velveeta cheese and cover. Cook at 350° for 30 minutes.
Wash shrimp. Remove shells. Devein. Mix together next 6 ingredients. Add shrimp. Cover in refrigerator for 1 to 2 hours. Thread shrimp on skewers. Cook over hot coals 15 minutes.
Pat melted margarine and cookies in the bottom of an 11 x 14-inch cake pan. Spread softened ice cream on top and put in freezer. Melt sugar, chocolate and margarine together. Gradually add 2/3 cup evaporated milk (small can) and stir until thickened. Add 1 teaspoon vanilla. Cool. When cool, spread over ice cream. Freeze. When chocolate layer is frozen, add a layer of Cool Whip and freeze.
Mix jello and boiling water. Add blueberries and crushed pineapple. Pour in a 9 x 13-inch pan and chill. Beat together sour cream, cream cheese and sugar. Spread over jello. Spread crushed walnuts on top.
Combine dry ingredients in a paper bag. Shake pieces of chicken to coat well. Melt margarine in a baking dish. Arrange chicken pieces, skin side down, in dish. Bake at 400° for 45 minutes to 1 hour. Turn pieces over after 30 minutes of baking.
Saute onion in oil. Just before light brown, add minced garlic. Add remaining ingredients. Simmer 1 1/2 to 2 hours. If too thick, add water to proper consistency.
Preheat oven to 350°. Crumble and brown ground beef in skillet. Drain off drippings. Spread beans in ungreased 2 1/2-quart shallow baking dish, then top with ground beef. Pour salsa over ground beef; sprinkle olives and onions over top. Bake 20 to 30 minutes or until heated through. Spread with sour cream while hot and serve with chips.
Brown beef. Stir in remaining ingredients. Place in baking dish. Bake at 400° for 30 minutes.
Slit each chile lengthwise and rinse under cold water to remove seeds. Remove stems and set aside. Cook beef, onion and garlic in a skillet until meat is browned. Add cheese and seasonings, stirring well. Place 2 tablespoons beef mixture on each chile, roll up jellyroll fashion. Place chiles diagonally (off center) of each egg roll wrapper. Fold corner over chile, fold sides over and brush edges of wrapper lightly with water. Roll up and press edges to seal. Heat vegetable oil to depth of 4 to 5 inches to 375°. Fry 2 to 3 at a time until golden brown.
Preheat oven to 450°. Peel sweet potatoes and cut each into eights. Put in a bowl and add olive oil and other spices. Stir well to coat evenly. Spread in a single layer in a large baking pan. Bake 15 minutes or until tender. Remove potatoes from oven and turn heat to broil. Put on top rack and broil a few minutes to brown edges. Serve with salsa ketchup.
In ice cream freezer container, combine all ingredients and mix well. Freeze according to manufacturer's instructions.
Cut off tender corn. Put in pot like you are going to cook; cover with 2/3 water. Bring to boil. Let boil 2 or 3 minutes. Stir so it won't stick. Pour in colander and drain. Put on cookie sheet and cool; ready to freeze.
Preheat oven to 425°. In mixing bowl, combine flour, milk, eggs and nutmeg. Beat lightly. Leave batter a little lumpy. Melt butter in pie pan in oven; do not burn. Pour in batter and bake 15 to 20 minutes, until golden brown. Sprinkle with sugar and return briefly to oven. Remove from oven and sprinkle with lemon juice. Serve with additional confectioners sugar and lemon available at the table. Serves 2.