HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine carrots, butter and brown sugar in a 1 or 2-quart casserole. Cover with plastic wrap and microwave on High for 9 to 10 minutes. Stir after 5 minutes. Combine mustard, orange juice and cornstarch. Pour over carrots. Microwave on High 2 to 3 minutes or until thickened.
Cook rice; set aside. Saute onion and celery in butter. In large mixing bowl, combine all ingredients. Bake in 13 x 9-inch baking dish at 350° for 25 minutes.
Combine finely crushed chocolate wafers with margarine. Press into bottom of 9-inch pie pan. Bake at 325° for 10 minutes. Cool.
In 10-inch skillet, combine corn, okra, tomatoes, onions, celery and ham. Add water, oregano, salt and red peppers; bring to boil. Lower heat and simmer for 10 minutes or until vegetables are tender. Stir occasionally. Simmer, uncovered, for 5 minutes more.
Cook noodles according to directions on package. Place in the bottom of a casserole dish. Slice cheese and place on top of macaroni. Cut asparagus in half and cover cheese. Top with cream of mushroom soup. Spoon asparagus liquid over soup. Bake at 350° until cheese bubbles to top.
Slice eggs lengthwise. Mix egg yolks with remaining ingredients. Fill 20 egg whites.
Melt butter in oven at 350°; add flour. Press into the bottom of the cake pan and top with nuts. Bake for 30 minutes; let cool.
Melt margarine. Add flour, spices and small amount of milk to dissolve spices. Add rest of milk. Add cheese. Cook until thick.
Combine spices and garlic in small bowl. Cook pasta according to package directions. When there is about 3 minutes left, melt 1/2 stick butter in frypan; add spices and peeled shrimp and saute until pink, about 2 to 2 1/2 minutes. Drain pasta. Melt 3 tablespoons butter in pasta pot; return pasta to pot and stir in shrimp mixture. Keep warm. Add last 1 tablespoon butter to frypan. Cook zucchini and green onions for 1 minute. Add tomatoes and parsley and cook a few seconds. Add to pasta and mix well. Serve with Parmesan cheese and a salad.
Add shortening to water and bring to boil. Add flour all at once and stir vigorously until ball forms in center of pan. Cool slightly. Add unbeaten eggs, one at a time, beating after adding each egg. Mixture should be very stiff. Shape on oiled cookie sheet by dropping from spoon or using pastry bag and tube. Bake at 450° for 15 minutes. Reduce temperature to moderate 350° and continue baking for 30 minutes or until done. (Test one.) Cool. Fill with whipped cream, custard pudding. Makes 2 dozen small puffs.
Preheat oven to 350 degrees. Combine cake mix, 1 egg and butter. Mix well. Pour batter in the bottom of a large greased baking pan. Spread evenly. In a medium mixing bowl combine softened cream cheese powdered sugar and 3 eggs. Mix well. Pour mixture over cake mix batter. Bake for 40 minutes. Remove from oven and cool. Cut into bars. Serve cooled.
Beat cream cheese until smooth and creamy. Mix Jell-O with 1/2 cup boiling water; mix slowly with cream cheese. Fold in fruit and refrigerate 1 hour or more and serve.
Brown rice in cooking oil. Add finely chopped onions. Mash garlic and cumin seed. Add dry ingredients. Stir in tomato sauce and stir. Add water or chicken broth. Bring to boil 5 to 10 minutes. Lower heat and simmer, covered, until done.
Combine syrup and sugar and bring to boil. Remove from heat. Add gelatin and stir until dissolved and add peanuts if desired and pour over popcorn, mixing well. Shape into 1 1/2-inch balls. Makes 4 dozen.
Cook hamburger; drain. Add taco mix and onion. In a bowl, put lettuce, tomatoes, cheese and chips. Put hamburger mixture right in center. Add sour cream and salsa. Serves 8 people.
Mix flour, sugar and cocoa in saucepan; add 1/2 of milk. Mix well. Add egg yolks; mix well. Add rest of ingredients. Cook over low heat; stir continuously until spoon is coated. Pour in baked shell. Put egg white over top and bake at 350° until brown.
Wash the lemons. Cut the slices from the center. Remove the seeds. Squeeze and strain. Add the sugar and water.
Cook chicken until tender, cool and cut into chunks. In food processor chop celery and pickles, adding eggs last for chopping. Mix all ingredients together with mayonnaise and Italian dressing. Salt and pepper to taste. May add 1 tablespoon sugar.
Mix well and shape into loaf. Bake for 1 hour at 300°.
Wash cracked wheat with cold water. Drain and set aside. Place 2 tablespoons butter in a heavy saucepan; add onion and saute until golden brown. Add tomato sauce and cook another 5 minutes. Add broth, the rest of the butter, salt and pepper and bring to a boil. Add cracked wheat; stir once, cover and boil for 5 minutes on high. Reduce heat and cook until cracked wheat absorbs all the broth, about 25 minutes. Remove from heat, remove cover and place a napkin over pan. Replace cover. Leave in a warm place for 40 minutes. Should be flaky. Serves 6.
Place cooked ground chuck in the bottom of 1 1/2-quart casserole dish. Drain can of your favorite vegetable; put on top of ground chuck. Pour cream of celery soup on top. Top with a layer of "Tater Tots". Bake in a 350° oven for 45 to 50 minutes.
Cream together butter, sugar, egg yolks and lemon extract. Add flour and mix together and spread in 9 x 13-inch pan. Spread apricot preserves on top of dough.
Cook squash with 1/2 onion and salt until tender, don't overcook. Drain, reserving liquid. Add soup and 1/2 can of liquid from cooked squash. Simmer remaining onion and pepper in oleo until limp, but not brown. Add onion mixture, pimientos, crackers, egg and cheese to squash mixture. Place in greased Pyrex casserole dish and bake at 350° for 1/2 hour. Toast some cracker crumbs in oleo and put on top before baking, if desired.
Pour tomatoes in saucepan; bring to a boil. Add jello and salt; stir until dissolved. Add lemon juice; stir and pour into Pam sprayed mold. Makes 4 cups. Use as a salad or relish. Serve with mayonnaise on a bed of greens.
Add sour cream and Velveeta to cooked potatoes. Can add fried bacon or bacon bits and green onions when serving in individual bowls.
Advance preparation: Bring Cheddar cheese to room temperature. Heat milk to boiling; pour over cheese in mixing bowl. Beat with electric mixer until nearly smooth. Add butter and garlic; beat well. Stir in chopped chili peppers. (Mixture will be thin.) Chill well. Serve with crackers. Makes 1 1/2 cups spread.
Melt margarine	in a large saucepan over medium heat. Add potatoes and remaining ingredients. Toss gently.	Cover and reduce heat and cook 20 minutes.
Cream butter, peanut butter, sugar, egg and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape in 1-inch balls. Roll in granulated sugar. Place 2-inches apart on ungreased cookie sheet. Crisscross with fork. Bake at 375° for 10 to 12 minutes. Cool slightly. Makes 4 dozen.
Boil Karo and brown sugar 1 minute; remove from heat. Then add peanut butter, vanilla, butter and corn flakes. Mix together and drop on wax paper.
Preheat oven to 375°. In large bowl, combine flour, oats, sugar, baking soda and salt. Cut in margarine until crumbly. Reserving 1 1/2 cups crumb mixture, press remainder on bottom of 13 x 9-inch baking pan. Bake 15 minutes. Add walnuts to reserved crumb mixture. In heavy saucepan, over low heat, melt caramels with sweetened condensed milk, stirring, until smooth. Spoon apple filling over prepared crust. Top with caramel mixture, then reserved crumb mixture. Bake 20 minutes or until set. Cool.
Cook spaghetti until tender; drain, then rinse with cold water. Cut tomato, cucumber and green onions into small pieces. Combine spaghetti, vegetables and olives. Pour Italian dressing over mixture; stir. Refrigerate 6 hours. Mix well and serve.
Grease bottoms of two loaf pans. Mix all ingredients and beat 30 seconds. Pour into pans and bake 55 to 60 minutes (inserted toothpick will come out clean when done). Cool 5 minutes. Loosen sides with knife and remove from pans.
Combine vanilla wafers, pecans, sugar and butter and pat in bottom of pan. Let cool.
Crumble sausage in skillet and fry. Drain well. Mix all ingredients well. Pour into 10 x 8 x 2-inch pan.
Beat all ingredients together about 3 minutes with mixer. Pour into 2 or 3 oiled and floured cake pans. Bake at 325° until done. Cool before icing.
Mix together broccoli, Cheddar cheese, onion and bacon bits. Mix mayonnaise, sugar and vinegar. Pour over broccoli. Mix before serving. Refrigerate.
Thoroughly combine first 3 ingredients. Add flour a little at a time. Knead until smooth. Form into a long roll about 1-inch in diameter. Cut into 1/4-inch slices. Bake at 350° for 12 to 15 minutes. Use ungreased cookie sheet.
Put fruit, juice and all, into large mixing bowl. Add marshmallows; stir. Add dry Jell-O; stir. Place, covered, in refrigerator overnight. Stir well before mixing the other ingredients.
Cook linguini according to package instructions; drain and keep warm. Heat chili and 1/2 cup water together. Pour over linguini noodles and sprinkle with Parmesan. Serve sliced dill pickles and onion slices on the side. Serves 3.
Combine dry ingredients; set aside. Combine the rest of the ingredients and add to dry ingredients; add pecans. Bake at 350° for 30 to 40 minutes. Makes one large loaf or 3 small loaves.
Preheat oven to 350°. In large pan, cook pasta until tender; drain. Combine remaining ingredients except cheese in large bowl and mix well. Add cooked pasta; mix well. Place in large baking dish. Bake, covered, with foil for 30 minutes or until bubbly. Remove from oven. Sprinkle with Mozzarella cheese. Return to oven until cheese melts. Serves 8.
Wash peas; look for floating things and pebbles. Fill a pot with 6 cups of water; add 2 cups of peas. Boil for 2 minutes. Cover and let stand for 1 hour; drain. Add ham bone, onions and 4 cups water. Bring to a boil and simmer 1 1/2 to 2 hours. Remove bone; cut off ham and add some additional pieces. Return to soup and add carrots and celery; season to taste. Cook, uncovered, for 30 to 40 minutes. Cool soup and remove fat. Reheat and serve.
Mix oil, cider and brown sugar; set overnight. Next day, add onions, noodles, slaw mix and sunflower seeds. Toss lightly just before serving.
Cream together the cream cheese and powdered sugar. Whip the whipping cream and fold into the cream cheese mixture until smooth. Spread in baked pie shell. Place whole, perfect strawberries into pie shell - points up and as close together as possible. Melt the red currant jelly and pour over strawberries to form a glaze. Refrigerate until ready to serve.
Cut up fryers. Wash and drain well. Mix milk and 1 teaspoon salt in a large container and place the chicken in the mixture. Refrigerate 2 to 3 hours. Place flour and seasoning into a large plastic bag. Shake to blend. When ready to cook, shake several pieces of chicken in the bag at a time. Heat oil until hot and place 4 to 5 pieces of chicken in the pan at a time. Cook on high for a short time to brown, then turn heat to medium. Cover pan and cook 5 to 7 minutes. Turn chicken over and cook 5 to 7 minutes on the other side, covered. Then turn heat up to complete browning other side. Remove and drain well on paper towels. Serves 6.
Saut zucchini and onion in large pan. Remove from heat. Add soup, sour cream and Stove Top. Mix well. Put casserole in baking dish. Cut butter and put on top. Bake at 350° until butter melts.
Drain fruits; add coconut and sour cream. Mix, then chill 24 hours before serving.
In 3-quart saucepan cut up tomatoes to fill 1/2 to 3/4 full. Add one medium to large onion, sliced. Add salt to taste. Do not add water. Cook, covered, or partially covered, over medium heat to render juice. When thoroughly cooked, press through strainer to extract juice. (Discard tomato and onion pulp.) Brown 3 to 4 rounded to heaping tablespoonfuls of flour in small amount of bacon drippings. Add this to tomato juice and stir over low heat to thicken. Add sugar to taste. Then add 1/2 cup of whipping cream and cook over low heat, stirring until smooth.
Cream the shortening and sugar until fluffy. Add eggs, one at a time, beating well after each. Combine the pumpkin and buttermilk or sour milk. Sift together the remaining ingredients. Add to the creamed mixture alternately with pumpkin mixture, beating well after each addition. Bake in greased and floured 13 x 9 x 2-inch pan at 350° for 40 to 45 minutes. Cool and frost.
Dissolve gelatin completely in boiling water, stirring about 3 min. Add ice cubes, stir constantly until gelatin is thickened, about 2 to 3 min. Remove and unmelted ice cubes. Using wire whip, blend in whipped topping; then whip until smooth. Fold in strawberries and chill, until mixture will mound. Spoon into pie crust. Chill 2 hours. Garnish as desired. Any flavor Jello and fruit can be used. Also try Orange Jello with Mandarin Oranges.
Put half crackers (crushed) in long dish. Mix pudding with 3 cups milk. Pour on top of crackers. Top with Cool Whip. Put remainder of crackers on top of Cool Whip.
Boil and mash potatoes (don't add milk). Add cream cheese and sour cream. Sprinkle garlic to taste (lots of garlic). Put in casserole dish and sprinkle with Parmesan cheese. Refrigerate for 12 hours. Bake with a pat of butter on 350° for 40 minutes.
Melt butter; stir in mustard and horseradish, Worcestershire and lemon pepper. Place each ear of corn on a 12 x 9-inch piece of foil; drizzle butter mixture over corn. Fold edges of foil to seal pouch securely, leaving space for expansion of steam. Grill over medium hot coals, turning occasionally, about every 15 minutes.
Mix all ingredients well. Spread in two 8-inch pans that have been greased and well floured. Bake 1 hour at 350°.
Pick corn and wash. Soak overnight to soften. Cook until soft. Wash ham and boil until almost tender. Pick beans and wash; let come to boil. Drain water. Cut ham into small pieces. Add ham, corn and ingredients in large pot with corn. Add enough water to cover. Cook on medium heat until beans are done and soup thickens, stirring constantly to avoid sticking to pot. Before serving, add stick of margarine to pot.
Preheat oven to 350°. Lightly spoon flour into cup; level off. In large bowl, combine flour, sugar and oleo and stir in nuts. Press 2 3/4 mixture into ungreased 13 x 9-inch pan. To the remaining mix, add other ingredients; spoon evenly over base. Bake 25 to 30 minutes. Cut into squares; serve with whipped cream.
Mix all ingredients except egg yolks in boiler on medium heat. Cook until mixture gets hot. Take a little mixture and put it in a bowl; add egg yolks and mix well. Pour back into the boiler and stir constantly until thick. Pour into baked pie crust, then top with Cool Whip. Add cherry in the center of the pie, then serve.
Mix first 3 ingredients in mixer; blend. Add olives and dried beef. Refrigerate and serve.
Start with lettuce and layer ingredients. Refrigerate 24 hours. Mix just before serving.
Dip biscuits in melted butter or margarine and then in cheese. Arrange biscuits, overlapping in 2 rows on baking sheet. Bake at 475° for 10 minutes or until a golden brown.
Any vegetable tastes so much better if it is steamed slightly and not boiled to death. Broccoli, cauliflower, carrots, yellow squash, green beans and asparagus are excellent. May be served with melted cheese or Hollandaise Sauce, if you are allowed; however just plain or a little lemon pepper is so good and so good for you.
Cook first eight ingredients with onion and butter for 20 minutes; add Worcestershire sauce and catsup. Bring to a boil and simmer about 10 minutes. Makes a very good barbecue sauce.
Cut chicken in bite size; sprinkle with Accent and pepper. Mix soup, mayonnaise, lemon juice and curry powder. Layer asparagus, then chicken. Spoon creamed mixture over asparagus and chicken. Sprinkle with cheese. Cover with lid or foil. Bake at 350° for 30 minutes. Serve with Town House crackers.
Grease a 9 x 9-inch dish. Pour in pineapple. Sprinkle box of cake mix. Pour butter on top. Cook for about 35 minutes at 350°.
Mix together buttermilk and flour. Add egg, salt, soda and butter. Fry until desired brown on each side.
Saute onions in margarine until tender. In a baking dish, put a layer of cracker crumbs, a layer of squash, then pour half the onions and margarine over top. Repeat layers. Top with cracker crumbs. Bake at 350° until crackers start to brown.
Mix well. Drop by teaspoonful on greased cookie sheet. Bake 8 to 10 minutes at 350°.
Make sure you boil fish thoroughly. Then strip fine in a bowl. Cut up onions, pepper, scallion and hot pepper. Then add all together in bowl with flour. Mix in a batter. Then put on a deep pot with oil to deep fry (medium fire). When the pot is hot, take a pot spoon and drop in oil, must be brown to cook. Then drain. After you taste, make sure it has the hot pepper taste.
Put zucchini, butter and seasonings in skillet. Cover; cook slowly 5 minutes. Uncover; cook, turning until tender (about 5 minutes more). Sprinkle with cheese; toss. (For added flavor, add 1 can tomato wedges and serve over rice.)
Cut steak into cubes or fine strips. Place in a skillet with about 1/4 c. water; salt and pepper, then cover. Let simmer until done. Meanwhile, cut tops of green pepper off and clean out each pepper. Place some cheese in the bottom of each pepper. When steak is done put about 1/4 c. steak into each pepper and top with cheese. Keep layering pressing down on the cheese each time. Once full, place each filled pepper onto a baking sheet or a deep pan which ever is preferred. Place tops on peppers and cook on 300° until peppers begin to soften and cheese is melted.
Combine first 7 ingredients in a Dutch oven. Cook over medium heat 10 minutes or until mixture reaches 160°. Pour into mugs and top each serving with whipped cream. Yields 2 quarts.
Heat oven to 400°. In medium saucepan combine wieners, pork and beans, ketchup, chopped onion and brown sugar. Bring to a boil and simmer for 5 minutes. Spoon hot bean mixture into ungreased 8 or 9-inch square pan.
Bake cake mix according to package directions in 9 x 13-inch pan. Let cool and poke holes in top, then pour crushed pineapple over top including juice. Prepare pudding according to package directions. Spread over pineapple. Let stand in refrigerator for 1 hour. Spread Cool Whip on top of pudding. Sprinkle coconut over Cool Whip. May be topped with maraschino cherries. Cover and refrigerate for 8 hours. Keep refrigerated.
Combine all ingredients. Bake for 30 minutes at 350° in a covered casserole dish. Uncover, stir and bake for another 30 minutes, uncovered.
Prepare pudding according to package directions using the 1 1/2 cups of milk. Fold in the whipped topping, rice, raisins and nutmeg. Spoon into serving dishes. Chill 1 hour or until serving time. Makes 6 small servings.
Mix by hand, cheese, sugar and peanut butter. Add Cool Whip last. Pour into two graham cracker pie shells and place in refrigerator.
Cream butter and sugar until light. Add eggs, one at a time, beating thoroughly after each egg. Sift dry ingredients; add to wet ingredients alternately with sour cream. Bake in tube pan for 1 hour and 20 minutes at 350°.
Wash wild rice in 3 changes of hot tap water. Place in a medium-sized saucepan with water. Simmer, covered, 45 minutes or until water is absorbed.
Cream butter and sugar until light and fluffy. Mix eggs and vanilla. Sift together flour, soda and salt. Stir in oatmeal, add dry ingredients to creamed mixture. Set aside and make filling.
Combine first 4 ingredients in a large bowl; blend thoroughly. Sift together dry ingredients. Add to first mixture and mix well. Stir in remaining ingredients. Grease and flour rectangular pan. Bake at 350° for 35 to 45 minutes until center of cake is firm. Cool in pan. (If two 9-inch layer pans are used, grease and wax paper line them. Cool 10 minutes, then invert.) When cool, frost with Pecan Cream Cheese Frosting.
Dissolve jello as directed on package. When partially chilled, add peaches. Chill until firm. When jello is firm, mix sour cream, softened cream cheese and sugar. Cream until smooth and spread over salad.
Brown hamburger and drain. In large kettle, combine meat, tomatoes, chopped green chilies, broth and spices. Simmer for 1 hour. In serving bowl, break chips (approximately 1/4 cup per serving). Ladle soup onto chips. Sprinkle with shredded Mozzarella. Serve with garlic toast.
Mix the first 4 ingredients together and add soda and flour. Then add eggs. Bake in a 13 x 9 x 2-inch pan at 350° for 30 minutes or until springs back like a cake.
Combine lemon juice and butter. Salt chicken and place skin down in baking pan. Pour 1/3 lemon juice and butter over chicken. Bake in a 375° oven for 20 minutes. Turn chicken over. Pour remainder of juice over chicken and bake 40 minutes longer. Baste occasionally. Serve with rice or potatoes.
Mix all ingredients in a large bowl. Stir all ingredients until creamy. Add chocolate chips. Pour into a 10-inch tube pan. Bake at 350° for 1 hour.
Simmer raisins in water for 20 to 30 minutes. Cream shortening, sugar, eggs and vanilla together. Add 1/2 cup water and raisin juice. Blend in flour, baking powder, cinnamon, baking soda and cloves. Add raisins, oats and chopped nuts. Drop by rounded teaspoonful onto ungreased pan. Bake 8 to 10 minutes until lightly brown. Bake at 400°. Makes about 6 to 7 dozen.
Place all ingredients, except cucumbers, in bowl. Prepare dressing by combining all other ingredients in saucepan and boiling for 1 minute. While hot, pour over vegetables in bowl. Let stand until cool. Just before serving, add the cucumbers. Serves 6.
If you prefer, you can use an electric mixer. In bowl, combine ingredients and beat until well blended and fairly thick. Store in quart jar in refrigerator. Makes 1 quart.
Brown crumbled meat; drain. Mix eggs, milk, mustard and salt. Stir in bread cubes, sausage and cheese. Pour into greased 13 x 9 x 2-inch pan. Refrigerate, covered, overnight. Bake, uncovered, at 350° for 1 hour.
Mix all ingredients and pour into an unbaked pie crust. Bake at 450° for 10 minutes, then lower heat to 350° until firm and done.
Mix the first 4 ingredients. Cut in shortening; rub by hand until crumbly. Pour buttermilk into flour mixture and knead 3 to 4 times. Roll dough to 1/4 to 1/2-inch thick. Fold over and cut into 2 to 3-inch biscuits. Bake in a 400° oven until very lightly browned.
Mix (stir well) all ingredients. Refrigerate for at least two hours (overnight works well). Serve with raw vegetables: celery, carrots, cauliflower, cucumber, tomatoes, etc.
Combine Grape-Nuts and milk and let stand 15 minutes. Beat egg and sugar; add Grape-Nuts and shortening and mix well. Sift together baking powder, soda and salt. Add to Grape-Nuts mixture and beat. Will be very stiff. Turn out onto 2 greased loaf pans. Let stand 45 minutes, then bake 1 hour at 350°.
Thoroughly mix the sugar, milk and butter. Bring to a boil and boil 5 minutes, no longer, stirring constantly. Have Hershey bars broken up and everything ready to put in. Put chocolate chips in first, then stir in Hershey and then Marshmallow Creme. Add nuts last. Pour batter into buttered pan.
In a 9 x 13-inch ungreased pan, arrange peeled apples on bottom of pan with 2 tablespoons of water. Sprinkle small amounts of sugar and cinnamon.
Mix all dry ingredients together. Add onions, then milk, water and egg. (Beat egg, then add milk and water.) Roll into balls about 3/4-inch thick. Cook in deep fat for about 5 to 7 minutes. This batter may be stored in the refrigerator overnight. This makes 8 to 10 nice servings.
In pot cook oxtail with only enough water to cover meat at medium heat. Dice potatoes. Cut cabbage in quarters and slice thinly. Dice tomatoes; cut off ends of okra and slice. When oxtail is almost done, add potatoes, cabbage, tomatoes and cream-style corn. Season to taste and cook at low heat until oxtail is done.
Blend 1 1/2 cups ice cream with strawberries and banana in blender or electric mixer. Gradually add milk and orange juice. Pour into large glasses. Top with scoops of remaining 1/2 cup ice cream. Serves 3.
Mix the ingredients in a large bowl and store in covered container. To prepare the hot cocoa, mix 3 to 4 tablespoons with 1 cup of hot water. Serve with a dash of cinnamon or some marshmallows or both.