HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine carrots with water in a saucepan. Bring to a boil; cover and simmer 5 minutes or until crisp-tender. Drain and set aside. Combine sugar and flour. Set aside. Layer half the carrots and half the apples in lightly greased shallow baking dish. Sprinkle with half the flour mixture and dot with half the butter. Repeat procedure. Drizzle with orange juice. Bake at 350° for 45 minutes. Toss before serving. Makes 8 servings.
In saucepan, fry the garlic gently in oil until golden brown. Add the tomato sauce and water, let cook 10 minutes. Add beans, stir gently, continue to cook on simmer.
Heat oven to 375°. Mix the gingerbread mix with the flour, margarine and hot water in a large bowl. Stir with a spoon until dough is formed. Divide dough in half. Place one half on floured cloth-covered surface. Roll dough 1/8 inch thick; cut with floured cookie cutter. Place on ungreased cookie sheet. Bake 6 to 9 minutes or until edges are firm (do not overbake). Cool 1 minute before removing from cookie sheet. Cool completely before frosting or decorating. Store in airtight container.
Cook vegetables according to package directions. Cook noodles according to package directions. In a heavy saucepan, combine sour cream, milk, Ricotta cheese, Parmesan cheese and seasonings; heat thoroughly over low heat, being careful not to boil. Toss hot, drained vegetables with hot, drained noodles. Add cheese mixture and serve immediately.
Prepare Dream Whip as per directions on envelope. Blend all the ingredients together with a beater for about 1 minute. Pour into baked pie shell. Chill about 2 hours.
Line pie plate with half the pastry; leave 1 inch overhang. Combine all ingredients except butter; coat evenly. Pour in pie shell; dot with 1 tablespoon butter. Top with pastry, flute the edge and cut steam vents. Bake at 425° for 50 minutes.
Combine flour, pepper and 1 teaspoon salt. Add meat cubes and toss until well coated. Reserve leftover flour.
Soak bread in milk, add eggs and mix well. Combine with ground beef and rest of ingredients. Spread 2 tablespoons salad oil on cookie sheet; place meat balls on sheet and place in oven until brown, turning once. Simmer in spaghetti sauce for 2 hours. Good for sandwiches.
In saucepan, mix vinegar, oil, mustard seed, celery seed, salt and sugar and bring to a boil. Set aside until cool. Pour over chopped cabbage and onions. Set in refrigerator for 2 days.
Melt butter; add sugar with egg and mix. Then add flour, flavoring, salt and pecans. Pour batter into a 9 1/2 x 13-inch pan. Bake at 350° for 20 to 30 minutes. Cut into squares while hot.
Cream shortening, sugars, eggs and vanilla thoroughly. Sift together flour, soda and salt. Add dry ingredients gradually to creamed mixture; mix well. Stir in 1/2 cup M&M's; reserve remaining candy for decorating. Drop by teaspoon on ungreased baking sheet. Decorate tops of cookies with remaining M&M's. Bake at 375° for 10 minutes.
Wash and skin chicken. Remove all fat. Dip in mixture of eggs and milk. Then in mixture of flour, cheese and salts. Fry in approximately 1 1/2 inches oil over medium heat approximately 40 minutes turning a couple of times.
Set oven at 450°. Bake crust for 5 minutes. Sprinkle the grated cheese, bacon, onion or whatever you have decided on into the crust. Beat the eggs, add the sour cream and heavy cream. Pour into the crust over the other ingredients. Bake for 10 minutes at 450° then reduce to 325° and bake for 20 minutes more.
Cut Velveeta into small squares. Melt in crock-pot for 1 hour with sauce, Ro-Tel and powder. Brown ground beef. Rinse and drain. Add to cheese sauce. Serve with chips or tacos.
Mix together.	Beat 1 egg white until stiff. Fold into the mixture. Pour into baked pie shell (9-inch). Beat 3 egg whites until foamy. Continue beating while gradually adding 6 tablespoons granulated sugar. Beat until peaks form. Spoon on top of filling, being sure to seal around edges.	Bake at 350° until egg whites are golden brown.
Mix sugar and peanut butter together until crumbly. Cook corn starch, sugar, salt and milk in a double boiler until it begins to thicken; add slightly beaten egg yolks and vanilla. Continue cooking until thick, stir constantly. Place crumb mixture in bottom of pie shell; add cream filling. Top with meringue. Bake at 350 until brown, 15 to 20 minutes.
Sift flour and measure. Sift again with baking powder, salt and cocoa. Cream butter, shortening and sugar until light and fluffy. Add eggs, beating well after each addition. Add flour alternately with milk. Add vanilla. Pour into a greased and floured tube pan. Bake at 325° for 1 hour and 25 minutes.
Combine all ingredients. Add enough flour to knead and roll. Cut with a round glass. Brown in a frying pan.
Saute onion, pepper and celery in butter. Add all other ingredients. Pour in large casserole dish. Bake, covered, for 1 hour at 325°.
On six skewers, alternately thread vegetables, separating onion layers. Brush vegetables on all sides with oil. Sprinkle liberally with garlic salt and seasoned salt. Broil kabobs on rack in boiler pan, about 5 minutes on each side. May be cooked on barbecue grill, about 7 to 10 minutes on each side. Serves 6.
Grind fine the cucumbers, peppers and onions. Add 2 tablespoons of salt to cucumbers and peppers. Let stand 2 hours. Drain. Add onions, sugar, vinegar and spices. Cook 20 minutes, stirring well. Can and seal.
Mix sugar and oil. Add eggs, combine dry ingredients and stir well. Mix until smooth. Add carrots and nuts. Bake at 325° in a deep cookie sheet that has been greased and floured. Frost with Lemon Cream Cheese Frosting.
Day 1: Put 2 gallons medium cucumbers in a stone jar. Add 2 cups salt and enough boiling water to cover. Let set 24 hours.
Combine spinach, onion, salt, nutmeg and chicken broth in medium saucepan. Cook according to directions for spinach. Puree in blender or food processor. Strain, if desired; set aside. Melt butter in same pan. With wire whisk, stir in flour and cook, stirring constantly, until smooth and bubbly, about 1 minute. Slowly blend in milk. Bring just to boil. Stir in pureed vegetable mixture. Garnish with lemon.
In mixer bowl, combine first 5 ingredients; beat well. With spoon, stir in rhubarb and nuts. In separate bowl, combine dry ingredients; stir into rhubarb mixture, just until blended. Spoon batter into 20 greased medium size muffin cups, filling 2/3 full.
Combine first 6 ingredients in covered jar and shake well. Score meat lightly on both sides and place in baking dish. Pour marinade over meat and cover. Marinate in refrigerator 2 to 3 hours, turning and basting occasionally. Place meat on broiler pan and sprinkle lightly with salt and pepper. Broil 4 to 5 inches from heat 25 to 30 minutes, turning and basting frequently with marinade. Slice thin and serve.
Mix together first 2 ingredients for 3 to 4 minutes at medium speed of electric mixer. Add lemon juice and mix for 6 to 7 minutes at medium speed. Add granulated sugar and beat until stiff at high speed. Cover and refrigerate. Serve as topping. Yields 3 to 4 cups.
Melt butter, mix in eggs and sour cream. Mix in both cans of corn. Stir in corn muffin mix. Bake at 350° for 50 to 60 minutes, until firm.
Mix all ingredients together; cover and bake at 250° for 4 hours. Add 1 can water chestnuts, drained, 1 can drained mushrooms and drained potatoes. Bake an additional hour. Serves 6 to 8.
Chop broccoli and onion. Mix all ingredients together; put in casserole dish. Bake at 350° for 45 minutes.
Dissolve yeast in warm water. Add sugar and baking powder. Let stand 20 minutes. Scald milk; add margarine, sugar and salt. Cool; add eggs. Combine yeast with milk mixture in large bowl. Combine with flour. Cover and refrigerate overnight. Two hours before serving, make into dinner rolls. Let rise 2 hours. Bake at 400° for 10 minutes. Makes 12 large rolls.
Dissolve yeast in water in large mixing bowl. Add remaining ingredients and mix thoroughly. Cover and let stand 8 hours or overnight on kitchen counter. The warmest place you have in kitchen. Turn out onto floured board and lightly knead. Roll out to 1/2-inch thickness. Cut into rolls with biscuit cutter. Place rolls on greased cookie sheet or 9 x 13 pan. Let rise 4 to 6 hours. Bake in preheated oven at 400° for 10 to 12 minutes or until golden brown.
Combine first 6 ingredients; mix well. Cover and chill thoroughly. Garnish with pepper rings.
Saute onions and celery in oil. Add broccoli and cook 10 minutes. Now, add chicken soup, milk, rice, chicken and cheese. Bring to boiling point. Pour into buttered 1 1/2-quart casserole. Bake at 350° for 30 minutes. Sprinkle top with paprika.
Blend the sugar, salt, sour cream, green onion and vinegar together. Combine into the cucumbers. Chill for several hours. Serve in a bowl ringed with lettuce leaves.
Brown hamburger in 1/2 cup of water add shredded cabbage and chopped onions. Salt and pepper to taste steam cabbage and onions until tender but not real tender. Roll out a piece of dough and cut into 4 inch - 5 inch pieces fill dough with mixture and pinch edges together to make your berokes. Do this till mixture is gone. Make coffeecakes or cinnamon rolls out of rest of dough. Bake at 350° for 25 - 30 minutes until brown.
Mix all ingredients. Chill. Serve in hollowed out pumpernickel bread. (Pieces from loaf can be used as dippers).
Mix salad dressing with soup. Put kraut in middle of a casserole dish and potatoes around it. Mix smoked link sausage throughout. Pour soup mixture over top and bake 30 minutes at 350°. Serves 8.
Generously grease a 9-inch pan with oleo or butter. Preheat oven to 350°. Combine all ingredients in a large bowl. Stir until blended (mixture will be stiff). Spoon into pan. Bake 30 minutes or until browned and slightly puffed.
In large pot, bring broth to boil. Add tomatoes. When mixture boils again, stir in cornstarch. Reduce heat and stir until soup thickens. Slowly stir beaten egg in simmering soup. When all the eggs have been stirred in, remove soup from heat. Serve immediately, sprinkled with raw, chopped scallions. Serves 6.
In a large baking dish, put broccoli first, then wash chicken and place on top of broccoli. Mix together milk, seasonings and soup. Pour over chicken and bake at 350° for 1 1/2 hours or until top is golden brown. You can use fat-free milk, if desired.
Heat oven to 375°. Beat margarine, sugar, eggs and vanilla until creamy. Gradually add combined flour, baking soda, salt and cinnamon; mix well. Stir in remaining ingredients.
Beat eggs and milk, then add butter or margarine. Gradually add dry ingredients. Beat until most of lumps are out, not smooth. Pour into greased 9 x 13-inch pan. Bake at 350° for 40 minutes. Honey butter is good!
Add all ingredients together along with garlic salt and pepper. Cook for 8 hours on low in crock-pot or put into regular oven for 2 1/2 hours at 325°.
Mix the first 4 ingredients together. You may need to whip this mixture a lot to get it creamy. Take the angel food cakes and tear them into small pieces; place into your punch bowl, just to cover the bottom. Add a layer of strawberries and layer of the first mixture. Keep doing this until you run out. As you layer the strawberries, cut them into small slices. Cover punch bowl with plastic; place in the fridge to chill. Save some strawberries and Cool Whip to place on top of each serving.
Sift flour, all but 1 tablespoon cocoa, baking powder and baking soda into medium bowl. Beat egg whites, brown sugar, yogurt and vanilla in large bowl until blended. Mix in flour mixture. Pour into prepared pan. (Use 9 x 1 3/4-inch round cake pan lined with wax paper; spray pan and paper with vegetable oil spray and dust with flour.) Bake at 350° for about 35 minutes. Cool on rack for 15 minutes. Cut around edges to loosen. Turn onto plate; peel off paper. Cool.
Brown sausage and drain off all grease. Melt Velveeta slowly on stove or in microwave. Combine sausage, cheese and salsa. Add Tabasco sauce as needed. Serve over tortilla chips or use as dip.
Put all in blender and run until thick. May also add a few oregano leaves and various salts to taste.
Pour the sugar in a saucepan with vanilla, Pet milk and margarine. Turn heat up on high and let it boil for 5 minutes (no longer or no less). Turn heat off after 5 minutes. Put peanut butter and marshmallow cream in and stir as fast as you can because it sets fast. Butter a cake pan and pour it in and let set for 2 hours. (Do not put in refrigerator.) Serves 50 (2-inch cubes).
Prepare potatoes as directed on package, except use 2 quart casserole and omit butter. Stir in broccoli and ham. Bake uncovered for 45 to 50 minutes. Serves 4 to 5.
Start out with a very large bowl or pan. Mix bran, sugar, flour, soda and salt. Add eggs, margarine and buttermilk. Mix well. Store in covered container in refrigerator and use as desired.
Drain pineapple, reserving 1/2 cup of juice; set aside. In saucepan, bring water to a boil; remove from heat. Add gelatin and marshmallows; stir until dissolved. Chill until partially set.
Cook noodles according to package directions. Omit salt. Drain, rinse with cold water and drain again. Cook spinach according to package directions and omit salt. Drain well. Stir together Ricotta cheese, basil, oregano, and 1/4 teaspoon of salt in small mixing bowl. Combine mushrooms, onions and 1/4 cup water in microwave-safe 1-quart casserole. Microcook, covered, on 100% power (High) for 3 to 4 minutes or until tender, stirring once. Drain well. Stir in spaghetti sauce and cook covered on High, about 3 minutes or until mixture is heated through, stirring once.
In a small bowl, combine soups, milk and pepper; set aside. In 2-quart baking dish, arrange potatoes and onions. Spoon 1/2 soup mixture over potatoes and onions. Cover and bake at 400° for 30 minutes. Remove from oven. Arrange chicken on potato mixture, then spoon remainder of soup over chicken. Bake, uncovered, for 25 to 30 minutes, or until chicken is no longer pink.
Add 3 to 4 tablespoons oil to frying pan. Stir-fry garlic, onion, carrot and cilantro until just cooked. Remove from pan. Cut chicken into bite size pieces, season with garlic powder and pepper (do not salt). Add remaining oil to skillet, cook chicken pieces until slightly brown on both sides. Remove chicken from pan.
Prepare cake mix as per instructions on box. Fill ice cream cones 1/2 full with cake batter. Bake until cake is done (check with a toothpick). Cool. Cover with and decorate with candies or sprinkles.
Mix flour, salt and pepper in paper bag. Heat shortening in deep, heavy skillet or Dutch oven over medium gas flame (325° to 350° dial setting on controlled burner). Shake venison in paper bag until each cube is well coated with seasoned flour. Add cubed venison to hot fat and brown well. Stir in any flour left in paper bag. Add onion and boiling water to cover. Cover; bring to boil, reduce flame to simmer (200° to 225° dial setting on controlled burner) and continue cooking 2 hours. Add sliced celery, potatoes and onions. Cover and continue cooking until vegetables are tender, about 30 minutes. Serves 6.
In large mixing bowl, cream butter until light. Blend in molasses. Stir together flour, baking soda, spices and a dash of salt. Combine eggs, buttermilk and honey. Add egg mixture and dry ingredients alternately to creamed mixture. Mix well. Stir in raisins, figs and almonds. Turn mixture into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 40 minutes. Loosely cover with foil. Bake 50 minutes more. Let cool in pan 10 minutes. Remove from pan. Cool on rack; brush all sides with wine or orange juice. Wrap in foil and store 1 to 2 days in refrigerator. Makes 1 loaf.
Combine all ingredients except crackers. Place crackers in large bowl or pan. Pour mixture over crackers, mixing well. Let set to absorb oil, stirring occasionally. Store in tightly covered container.
Cook and stir milk, margarine, sugar, egg yolks and vanilla over medium heat until thickened. Add coconut and pecans. Delicious on a German chocolate cake.
Mix sour cream, cream cheese and taco seasoning mix together with a beater. Spread on flat dish. Pour the bottle of taco sauce on top. Chop and layer vegetables in order with cheese on top.
Mix all ingredients in mixing bowl. Put in greased 8-inch pie plate. Bake at 350° for 30 to 35 minutes. Cool and serve with Cool Whip.
Cut each cherry in half. Make pudding according to directions on package. Add cherries to pudding and stir. Divide pudding into 4 dessert dishes. Place in freezer for 1 hour. Serves 4.
Mix cranberries and sugar and let set overnight. When ready to serve, stir in whipped cream, nuts and marshmallows.
Fry bacon; crumble when drained. Save 6 tablespoons of bacon drippings.	Heat drippings	in a frypan; add onions and cook until tender. Stir in vinegar, sugar, salt and pepper. Heat to boiling. Mix in bacon. Pour over cubed potatoes in serving dish; toss	lightly to coat. Garnish with snipped parsley and sliced hard-boiled egg. Serve hot. Makes about 6 servings.
Brown hamburger meat. Drain off grease. Stir in cheese until melted. Add picante sauce and mix well. Pour into small crock-pot to keep warm. Serve with tortilla chips.
Melt margarine and cool. Add sugar, molasses and eggs. Beat well. Sift dry ingredients; add to first mixture. Mix well and chill thoroughly.
Heat oven to 400°. Unroll pizza crust dough. Press into 15 x 10 x 1-inch pan. Bake for 8 to 11 minutes or until golden brown. Cool.
Combine mayonnaise, Italian dressing and cheese in large bowl; blend well. Add peas, pasta, imitation crabmeat, broccoli, pepper, tomato and onions; toss to mix. Cover. Refrigerate at least two hours.
Mix cornbread, bread, eggs and sage. I usually parboil onions and celery in broth to reduce cooking time. Add onions and celery and enough broth to make it soupy. Salt and pepper to taste. Bake in a 400° oven until brown. (I usually place pieces of boned cooked chicken throughout before baking.)
Combine first five ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Spoon batter into three greased and floured pans. Bake at 350° for 25 to 30 minutes.
Dissolve Jell-O in hot water. Add crushed pineapple and peach pie filling. Place in oblong casserole dish. Combine softened cream cheese, sugar and sour cream and place on top.
Mix all ingredients together until creamy. Bake in greased and floured loaf pan at 325° for 30 minutes.
Put brown sugar and whipping cream in a 3-quart glass bowl. Cover and microwave on High for 18 minutes. Add vanilla, margarine and nuts, stirring quickly. Be careful as mixture is hot! Spoon mixture onto foil and cool. Makes 3 dozen small pralines.
Combine chiles and all cheeses in bowl. Put in well buttered shallow 2-quart casserole. Beat 4 egg whites until stiff. Beat 4 egg yolks, evaporated milk, flour, salt and pepper together. Gently fold in whites. Pour over cheese mixture using fork to ooze it through cheese. Bake 30 minutes at 325°. Remove from oven and add tomatoes around edge. Return to oven baking 30 minutes longer or until inserted knife comes out clean.
Cook onion in butter. Mix soup, water and milk in a separate bowl. Add broccoli, cheese, onion and rice to soup mixture. Place in casserole dish and bake at 350° for 30 minutes. Stir every 10 to 15 minutes so rice will get done around edges of the dish.
Serve very cold. Garnish with chopped hard-boiled eggs, chopped green pepper and chopped green onions.
Dissolve yeast in water. Stir in 2 cups of flour and remaining ingredients. Then add rest of flour and mix until smooth. Scrape dough from sides of bowl. Cover with cloth and let rise in warm place until double, about 1 1/2 hours.
Sift together flour, sugar, baking powder, salt and soda. Add shortening. Dissolve yeast in warm water and add with buttermilk to flour mixture. Mix well and turn out on floured board. If needed, add more flour to make a soft dough. Roll out 1/4-inch thick. Brush with melted butter. Bake 15 minutes at 400°. Biscuits are better if allowed to stand awhile before baking. May be stored in refrigerator up to 2 weeks.
Mix and let rise for 2 hours. Fold and rise for 1 hour. Roll in a thin roll and cut it in lengths you want. Bake in a 400° oven until brown.
Mash yams and about 2 tablespoons of the liquid (from can) coarsely in Pyrex casserole (don't make like mashed potatoes). Add pineapple and brown sugar. Mix it up, but don't smash up pineapple. Top with marshmallows and bake for about 40 minutes at 350°.
Combine lemon and pineapple juice in 1-quart glass casserole. Cook with microwave 2 minutes. Beat eggs with sugar and combine with hot juice. Cook 2 minutes, stirring after each 30 seconds. Chill. Before serving, fold in whipped cream. Recipe yields 2 cups.
Preheat oven to 375°. Scramble hamburger meat until brown; drain. Heat corn. Make mashed potatoes. Slice cheese. Put hamburger meat into deep dish; place corn on top of meat. Spread half of cheese on top of corn. Spread mashed potatoes on top of cheese. Place other half of cheese on top of mashed potatoes. Place in oven until cheese is melted. Take out and enjoy.
Cream butter with 1/4 cup flour; pat or roll mixture between 2 sheets of waxed paper to 10 x 4-inch rectangle. Chill dough thoroughly. Soften yeast in 1/4 cup warm water. Beat egg; add milk, sugar, salt and yeast. Mix well. Stir in 3 to 3 1/2 cups flour for soft dough. On floured surface, roll into 12-inch square. Place chilled butter mixture in center of dough and bring sides over to overlap. Turn dough 1/4 way around and roll to 12-inch square. Repeat folding and rolling 2 more times. Wrap in waxed paper and chill 30 minutes. Roll to 23 x 12-inch rectangle. Moisten edges to seal.
Boil chicken until tender. Cut in small pieces. Drain Veg-All. Add soup, salt and pepper. Add all together. Add broth from boiled chicken until mixture is juicy. Put in baking pan. Take biscuits and put on top. Cook until brown, then turn biscuits over and cook until brown.
Mix yeast and warm water. Add dry ingredients except soda. Add shortening. Put soda in buttermilk and add to mixture. Place in refrigerator. When ready to bake, roll out needed amount. Let rise shortly, then cut out and bake at 375° for 15 minutes or until brown.
Mix all ingredients and bake in a pie dish at 350° for 45 minutes. (Should be golden brown.)
In a small bowl, dissolve lemon Jell-O in boiling water and refrigerate for 10 minutes. In a large bowl, add Jell-O to cake mix. Pour into a 9 x 13-inch cake pan. Bake at 325° for 30 minutes.
Put butter, onion salt, celery salt, garlic powder and Worcestershire sauce in saucepan. Melt and stir ingredients. Combine next 4 ingredients in a large roasting pan; stir in the melted mixture well. Bake at 225°, covered, for 45 minutes. Stir about every 15 minutes. Bake for 30 minutes longer without lid. Cool. Put in container to store.
Cover whole cucumbers with boiling water. Allow to stand until the next morning. Drain. Repeat this for the next three mornings. On the fifth day, drain and slice into 1/2 inch pieces. Mix sugar, salt, pickling spices and vinegar. Bring to a boil and pour over cucumbers. Let this stand for 2 days. On the third day, put cucumber slices in canning jars and bring the syrup to a boil. Pour syrup over cucumbers and seal.
Mix all ingredients, except cheese. Pour 1/2 batter into greased pan. Sprinkle with cheese and pour remaining batter in pan. Bake at 450° for 25 to 30 minutes.
Beat sugar, milk and cream cheese until smooth. Fold in coconut, then Cool Whip and flavoring. Mix well. Pour into ready made pie shell. Top with toasted coconut. Freeze until firm (about 4 hours). When ready to serve, remove from freezer. Let set (15 to 20 minutes) before cutting. Store any leftover pie in freezer. Makes 7 servings. Preparation time: 4:00.
Mix in a bowl peanuts, sunflower seeds, raisins and M&M's. Add Cheerios. Stir gently.
Dissolve 2 packages or Jell-O with boiling water. Dissolve sherbet in the Jell-O. Add drained pineapple. Fold in Cool Whip and refrigerate until set. Enjoy!
Heat oven to 325°. Combine milk, sugar, butter, salt, nutmeg, vanilla and rice. Bake uncovered, stirring often, for 2 1/2 hours. Add raisins after first hour.