HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook carrots in small amount of water until done. Drain and put in casserole dish. Combine mayonnaise, onion, horseradish, salt and pepper. Spoon over carrots. Mix butter with saltines and sprinkle over top. Bake at 350° for 30 minutes.
Add lemon juice to salmon. Add remaining ingredients. Mix well. Bake in greased baking dish for 30 minutes at 350°.
Prepare noodles according to package. Brown beef and onion. Drain off excess fat. Combine ingredients except cheese and mix. Pour into casserole and top with cheese. Bake at 350° until hot and cheese is bubbly.
Mix cheese and cracker crumbs; add melted butter. Mix asparagus juice with the cream of mushroom soup and heat. Place 1/2 of cracker mix in bottom of greased casserole. Place asparagus on top of this; cover with 1/2 cup of chopped pecans. Pour soup mix over all. Sprinkle remaining crumbs over top and bake at 350° for 30 minutes.
Baking dish which has been sprayed with non-stick cooking oil (or grease well).
Separate biscuits; roll each biscuit into a 10 inch strip and twist. Bring around in a circle and seal ends by pinching dough. Brush with beaten egg and sprinkle with cheese. Bake at temperature and time indicated on can of biscuits. Cool slightly before serving.
Mix all ingredients together at one time. Grease and flour, very well, a Bundt pan. After mixing all ingredients about 3 minutes with electric mixer, pour into prepared Bundt pan. Bake at 375° exactly 40 minutes.
Brown chicken in a small amount of butter or Crisco. Remove chicken from pan; to drippings add other ingredients (except rice). Bring to a boil.
Cook and rinse spaghetti in cold water; mix with other ingredients and chill overnight.
Cream butter with sugar. Beat eggs with vanilla. Sift dry ingredients; add alternately with water and egg mixture. Stir in thoroughly rinsed and chopped kraut. Turn into greased and floured 8 inch square or round pans. Bake at 350° for 30 minutes. Cool on rack. Top with Mocha Cream Frosting.
Mix ingredients into a casserole dish. Bake at 350° for 1 hour. Cool for 2 minutes. Ready to serve.
Grind apricots. Combine apricots and coconut. Mix well. Add condensed milk and blend. Shape into small balls and roll in confectioners sugar. Makes approximately 32. Great at Christmas.
Bring to a boil; simmer 20 minutes. Let set on stove and cut off. When cooking chicken, add 2 onions and season to taste (salt and pepper). If you want puffier rice, add a little more broth.
Cream the sugar, butter and Eagle Brand milk together. Add eggs one at a time; beat well. Add salt and baking powder to flour and add 1 cup at a time to creamed mixture. Add milk and flavorings; mix well. Add coconut, nuts or pineapple for variations. Pour in tube pan. Bake 1 1/2 hours at 325°. You may need to add a strip of foil to top of pan if your pan is not very deep.
Mix all ingredients together and pour into pie shell. Cook at 350° for about 30 minutes.
Combine oleo, milk and chocolate in heavy saucepan. Cook over medium heat, stirring constantly, until chocolate is melted. Remove from heat. Stir in vanilla, flour and chopped pecans. Spoon out onto greased sheets (teaspoon). Put pecan in center of each. Bake at 350° for 7 minutes; do not overbake. Let cool for short time before putting on rack.
Mix in a large bowl the eggs, sugar and oil; beat at medium speed about 1 minute. Sift flour and cinnamon together. Add to egg mixture. Mix thoroughly. Add carrots and 1/2 cup pecans, mix well. Pour into 2 greased 8 or 9-inch cake pans. Bake at 325° for 30 to 40 minutes.
Use a 9-1/2 inch skillet or 8 inch pan. Toss apple slices in plenty of cinnamon and sugar. Spray skillet with oil. Sprinkle sides and bottom with a generous amount of cinnamon and sugar. Place apples in skillet. Mix together eggs, sugar, salted butter, vanilla, flour and baking powder. Cover apples well. Bake at 375 degrees for 45 minutes. Cool slightly and turn out on plate.
Cream shortening and sugars. Stir in eggs, milk and vanilla. Set aside. Sift together flour, soda, cinnamon, salt, baking powder and cloves. Add flour mixture to mixture you set aside. Add in persimmon puree. Mix well. Pour in a 9 x 13-inch pan. Bake 1 hour at 350°. May add Cool Whip or whipping cream to top of pudding.
Beat cream cheese until smooth. Blend in sugar and 2 tablespoons milk. Fold in 2 cups of whipped topping and spread in crust. Top with diced peaches, pressing down lightly. Chill. Prepare pudding mix with 1 cup milk as directed on package. Let stand 5 minutes. Fold in remaining whipped topping and spoon over cheese mixture. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and peach slices if desired.
In a small bowl, combine cocoa and oil until smooth. In another bowl, beat eggs, then add vanilla and cocoa mixture. Mix well. Stir in flour and salt just until moistened. Fold in walnuts. Pour into a greased 8 inch square baking pan and sprinkle with chocolate chips. Bake at 325 degrees for 35 minutes.
Wash and peel the eggplant; cut in half lengthwise and remove the seeds. Mince the water chestnuts and combine with the pork or beef, onion, ginger, sherry, soy sauce, salt and sugar. Mix well. Stuff each half of the eggplant with the mixture. Steam for 30 minutes. Serves 2.
Spread the sugar over the bottom of a greased loaf pan. Spread cranberry sauce over the sugar. Combine all other ingredients in a bowl and mix well. Put the meat mixture on top of the cranberry sauce. Bake at 350° for 1 hour. Cool 10 minutes and turn onto the serving platter.
Combine all ingredients, except rice. Bring to a boil, then simmer 20 to 30 minutes. Serve over rice. Yields 4 to 6 servings.
Mix all ingredients together. If too sticky, add small amounts of liquid starch until rubbery. Store in airtight container in refrigerator.
Cook cake according to directions on back of box. While cake is baking, mix Cool Whip, 3 ounces of coconut and powdered sugar. Mix well. Put in refrigerator. When cake is completely cool, put the refrigerated mixture on the cake and sprinkle remaining coconut on top and sides.
Drain and save juice from pineapple. Add enough water to the juice to make 3 3/4 cups. Heat the juice and water and dissolve the jello. Place cream cheese and jello mixture in a mixer. Blend until smooth. Stir in sugar, pecans, cherries and pineapple. Chill until set.
Crush apricots with a fork. Melt jello in the boiling water and cool. Mix together. Add ice cream and chill.
Brown pork chops after rolling chops in flour. Mix soup and milk. Pour over browned chops. Cook 45 minutes to 1 hour on low heat.
Mix vegetables in a large mixing bowl and toss lightly. Mix remaining ingredients and pour over vegetables. Chill about 12 hours, stirring occasionally.
Brown beef; drain. Combine beef, beans and spices. Place 4 noodles in bottom of a 13 x 9-inch pan. Spread half of beef mixture over noodles, cover with light layer of salsa. Repeat noodles and beef mixture. Cover with remaining noodles. Combine water and salsa. Pour over all. Bake, covered, at 350° for 1 hour. Combine sour cream, onions and olives. Spread on top. Top with cheese. Bake, uncovered, until cheese is melted.
Empty beans into a pot. Add ketchup, mustard, maple syrup, oregano, cloves and bay leaves. Fry bacon slightly and add to beans. In pan used for bacon, fry mushrooms till brown, fry onions until transparent and green peppers until crisp stage. Stir well and pour into casserole dish(es) and bake 2 hours at 275°. If more than one casseroles made, freeze the unused portion and cook for two hours later. Or, can freeze mixture after it is cooked - then simply warm up.
Scald milk and add butter and seasoning; thickens with flour which has been mixed with a little cold water. Thin with boiling water and boil 2 minutes.
Mix pancake mix, salt, milk and beaten eggs. Stir slightly. Fold in potatoes, onion and butter. Pour 1/4 cup batter for each pancake on a hot, lightly oiled griddle. Bake to a golden brown, turning only once. Serve with hot applesauce.
Cook broccoli and chicken. Mix the next 4 ingredients in a bowl. Spread a thin layer over the bottom of baking dish. Place a layer of broccoli next, then a layer of chicken, layer of broccoli and another layer of chicken. Pour remaining soup mixture over the top. Top with cracker crumbs. Bake 45 minutes at 350°.
Cook chicken and tear in pieces; put in bottom of 9 x 13-inch cake pan. Mix sour cream; pour over chicken. Smash crackers; mix with the melted butter and put on top. Cover and bake at 350° for 20 to 30 minutes.
Brown hamburger with onion. Drain. Combine macaroni, beans, hamburger, soup and 1/2 cup of water. Sprinkle brown sugar on top.
Mix hamburger, crackers, eggs and onion together. Form into meatballs. Place in bottom of roaster. Mix remaining ingredients and bring to a boil. Pour over meatballs and bake at 350° for 50 minutes.
Mix jello in 1/2 cup boiling water. Add soup, tuna, celery, pecans or almonds, Cool Whip and mayonnaise. Mix well. Refrigerate to gel. Serve with carrot curls, celery top leaves, parsley, etc. (to decorate).
Combine cranberries, pineapple and sugar. Let stand overnight in refrigerator. Add whipped cream and mini marshmallows.
Mix oleo with crumbs, put half in 9 x 13-inch dish. Mix Dream Whip according to directions. Add sugar and cream cheese; beat until mixture stands in peak. Put half over crumbs. Spread 2 cans of pie filling over whip, cover with remaining whip, then top with crumbs. Refrigerate for 24 hours.
In a hot skillet cook green pepper and onion until tender, stirring occasionally. Stir in soup and milk and blend well. Stir in meat, cheese and pimentos. Cook for 5 minutes until thoroughly heated. Pour over split biscuits. Yields 6 servings.
Spread cheese in 9-inch pie plate. Mix remaining ingredients. Spread over cheese. Cover with plastic wrap. Refrigerate for several hours. Serve with Melba rounds or cocktail pumpernickel.
Cook broccoli according to package. Place in crock-pot. Add remaining ingredients; mix well. Cook on high for 2 hours, then on low for 2 to 3 hours more.
Cook spaghetti and mix with Parmesan cheese. Add cooked ham and toss together.
Heat oven to 300°. Mix cereal, raisins, peanuts and cinnamon in large bowl. Pour melted margarine over mixture; toss to coat. Spread in 15 x 10 x 1-inch baking pan. Bake 8 minutes. Cool. Store in a tightly-covered container. Makes 4 cups or 8 servings.
Cream shortening and sugar. Add egg, vanilla and lemon peel. Add dry ingredients with milk alternately. Roll and cut. Bake at 375° for 12 minutes.
Heat oven to 350°. Combine butter, brown sugar, egg yolk, orange peel and vanilla. Beat until light and fluffy. Combine flour and salt. Shape into 1-inch balls, 1-inch apart. Press thumb gently in center of each cookie. In square pan, combine raisins with apple jelly. Fill thumb print with raisin mixture.
Cut venison into 1/2 x 1/4 x 3-inch slivers. Mix smoke and soy sauce in bowl. Add deer meat and soak in refrigerator over night 8-12 hours. Drain excess liquid in the morning. Separate slivers and lay on dehydrator trays. Dehydrate on medium high setting approximately 6-8 hours or more until very leathery and dry but not brittle. Store in air tight containers or zip lock bags. Keep in cool and dry place.
Saute onion in oil; add puree, water, salt, oregano and pepper. Bring to boil. Simmer 15 minutes.
Brown chicken in halves in hot oil for 10 to 15 minutes. Combine soup, milk, lemon juice and pepper. Pour over chicken. Reduce heat to low. Cover and simmer until tender.
Grind and drain pears, bell peppers, red peppers, onions and dill pickles; mix. Mix and add sugar, flour, dry mustard, salt and turmeric. Add vinegar. Cook 10 minutes after it comes to a boil. Put in hot sterilized jars and seal.
Sweat the mirepoix in the olive oil. Meanwhile cook the rice in the fish stock for about 45 minutes. To the vegetables, add the tomato paste, tarragon and pepper. Cook the paste for 1 to 2 minutes. Add the white wine and sherry. Cook another 2 to 3 minutes. Add the stock and rice and cream. Simmer for about 15 minutes. Pass through a fine sieve or food mill pressing the vegetables and rice through the sieve. Return to the simmer. Add crabmeat and simmer. Adjust seasoning with salt.
Mix well. Roll into long rolls. Put in pan and bake until light brown, at 350° for 15 to 20 minutes. Take out of oven; cut into slices, then return to oven until golden brown on both sides.
After removing from oven, drizzle with mixture of sugar, butter, vanilla and milk. Add milk or powdered sugar to make right consistency.
Brown meat in Crisco. Add onion and brown slightly. Add remaining ingredients. Mix well and pour into covered casserole. Bake 1 hour and 15 minutes in preheated oven at 375°.
Cut steak into thin strips. Coat with flour, salt and pepper. Brown quickly in oil. Add onions and mushrooms. Saute over low heat until light brown. Add Worcestershire sauce, soup and sour cream. Bring to boil. Dissolve beef bouillon cube in water. Add salt, parsley and rice. Make a well in center of meat and pour rice into well. Bring to boil. Cover and simmer 5 minutes.
In a large bowl, with mixer at high speed, beat butter or margarine, cream cheese and sugar until fluffy. Reduce speed to low; add flour, nuts, milk and vanilla.
Cook frozen broccoli; drain well. In saucepan, cook onion in butter until tender. In large bowl, stir together mushroom soup, celery soup, milk and cheese. Add drained broccoli, onion, ham, uncooked rice and Worcestershire sauce. Mix well. Place mixture in 1-quart casserole dish. Bake covered at 350° until rice is done, 45 to 50 minutes. Garnish with shredded cheese.
Put all in bowl together. Beat 50 quick strokes with a fork. Pour into greased 9-inch pan. Sprinkle top with 1/4 cup brown sugar and 1/4 cup nuts (chopped). Dot with jam or jelly (about 2/3 cup). Bake 25 to 30 minutes at 375°. Serve warm.
Layer berries and sugar; let stand at room temperature for 30 minutes. (Add Gran Marnier during layering if desired.) Add wine and lemon juice; refrigerate 1 to 2 hours. Add "sparkle" and serve.
Beat oil and 1/3 cup sugar together. Add banana and mix well. Sift flour and baking powder together, add to batter and beat. In separate bowl, beat egg whites until foamy. Gradually add 1/3 cup sugar and beat until egg whites form soft peaks. Fold egg whites into the batter. Pour into lightly oiled 5 x 9-inch loaf pan and bake in preheated 350° oven for 45 to 50 minutes. Remove from oven, allow to stand 10 minutes. Invert bread on wire rack to cool.
Cut chicken into 1/2-inch pieces and green onions into 1-inch pieces. Place chicken and green onions on skewer. Boil together soy sauce, rice wine, sugar and mirin for about 5 minutes. Grill chicken and green onion, brushing with sauce twice.
Saute onion in oil. Add cabbage and cook 5 to 10 minutes. Add remaining ingredients. Cook until tender. Makes 4 servings.
Cook broccoli and drain well. Spread broccoli on bottom of 9 x 12-inch dish. Arrange chicken on top of broccoli. Mix soup and mushrooms and pour over chicken. Sprinkle with almonds. Prepare dressing according to package. (I use broth from chicken instead of water and butter.) Spread on top of casserole. Bake at 350° for 30 to 40 minutes. Serves 8.
Drop on greased cookie sheet. Bake at 350°. Sprinkle with sugar.
Pour boiling water over oatmeal and let stand. Cream sugars, shortening and eggs. In a separate bowl, mix dry ingredients. Add oats and all ingredients together and mix. Bake at 350° for 45 minutes in a sheet cake pan. (Grease and flour optional.)
Mix ingredients together until dry ingredients are wet with eggs and oil. Beat for 4 minutes at medium speed. Bake in a 9 x 13 x 2-inch greased and floured pan at 350° for about 40 minutes. As soon as you remove cake from oven, prick with a fork and spoon icing over cake.
Melt in saucepan margarine and brown sugar. Add flour, sifted with baking powder, sugar, eggs (one at a time) and nuts or raisins. Mix; do not beat. Pour into buttered 9 x 13-inch cake pan. Bake at 350° for 30 to 35 minutes. When cool, cut into small squares. Makes 5 dozen.
Cut chicken from bones. Cut into bite size pieces and set aside. Crack chicken bones, add some skin and stew 45 to 60 minutes in 6 cups salted water.
Cream sugar and shortening. Add egg and molasses. Sift flour. Add salt, soda and spices and sift again. Add to other ingredients and mix well. Chill and make small balls and dip in sugar. Bake at 375°.
In a large bowl, combine turkey, chopped onion and 2 teaspoons of salt. Mix well. Add grape halves, celery, mandarin oranges and cooked macaroni. Cover and refrigerate. Just before serving, combine mayonnaise and whipped cream. Fold into salad along with 1/3 cup of slivered almonds. Serves 6 to 8.
Pull apart or slice cauliflower and broccoli into bite-size florets. Combine mayonnaise, honey, vinegar and salt; pour over vegetables. Stir to blend thoroughly. Cover tightly and refrigerate for at least 24 hours. Serve garnished with minced parsley. Makes 8 servings.
Break cauliflower into small pieces. Chop broccoli into small pieces. Dice onion. Combine remaining ingredients and pour over vegetables. Chill and serve.
Peel and slice carrots. Put the slices into a heavy saucepan with butter, water and salt. Cover and let simmer over low heat for 15 to 20 minutes or until tender. Add raspberry vinegar and brown sugar; toss gently and let cook another 1 to 2 minutes. Garnish with chopped parsley. Serves 4.
Mix salmon, onion and sour cream and form into ball. Roll in the pecans. Chill and serve with crackers.
Preheat oven to 350°. Mix together the first three ingredients. Place the chicken in a baking dish and spread the mixture over all of the chicken. Bake for one hour.
Mix ingredients together and pour into an unbaked pie shell. Bake at 350° for 45 to 50 minutes.
Boil potatoes with skin. Cool, peel and slice in small pieces. Heat butter with soup; add onion, sour cream, cheese, salt and pepper. Mix with potatoes. Put in a greased oblong baking dish. Top with corn flakes that have been mixed with the butter. Refrigerate overnight.
Drain hominy. Preheat oven to 325°. Melt butter. Add flour, onions, salt, chili powder and pepper. Mix until smooth. Add milk. Cook, stirring constantly, until thick. Add hominy to sauce. Pour into greased, 2-quart casserole dish. Sprinkle with cheese. Bake 40 minutes. Can be halved.
Brown ground beef and onions. Add cabbage, tomatoes, Ro-Tel, potatoes, butter, salt and pepper. Stir and let simmer until done.
Fry and crumble bacon.	Mix with all other ingredients. Put in greased casserole dish. Bake at 350° for 45 minutes or longer. Makes 6 to 8 servings.
Combine cabbage, pepper, onion and sugar. Mix well. Mix oil, vinegar, celery seed and salt. Bring to a hard boil. Pour over cabbage mixture. Stir until well mixed. Let marinate in refrigerator 3 days. Flavor improves the longer it marinates. (Will keep in refrigerator a month.)
Drain hominy. Generously butter a 3-quart casserole dish. Layer ingredients as follows: hominy, green chilis, salt and pepper. Dot with sour cream and butter. Repeat layer, ending with a layer of hominy. Dot top with butter and pour the cream over top. Sprinkle with cheese. Bake at 350° for 25 to 30 minutes. Serve hot.
Brown beef and onion. Drain off fat. Stir in next 3 ingredients; set aside.
Mix all together. Put steak in dish, prick with fork, turn over and prick other side. Pour mix over steak. Cover with plastic wrap and put in refrigerator. Turn steak three to four times during marinating. Marinate at least four hours.
In large pan, melt butter; add sugar and milk. When it starts to boil, add marshmallows and stir until melted. Remove from heat and add remaining ingredients. Keep stirring until all is melted and there are no longer white streaks. Pour into a greased 9 x 12-inch pan; chill until firm.
Melt butter. Add onions, bell pepper and hot pepper. Cook until well wilted. Add tomato paste. Cook 20 minutes. Dissolve cornstarch in 1 cup water and add to mixture. Cook 5 minutes. Add crawfish with 1 cup water. Cook 25 minutes on medium heat. Serve over rice. Be sure to cook according to specified times.
Beat butter and shortening in a large mixing bowl on medium speed with an electric mixer. Gradually add sugar, beating well. Stir in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture, mixing well. Add a desirable amount of red food coloring to color the dough, beating until blended. Shape dough into a ball and chill at least 3 hours. Divide dough in half. Store 1 portion in refrigerator. Roll remaining portion to 1/4 inch thickness on a lightly floured board. Cut dough with a 3 inch round cookie cutter and cut the circle in half. Place each piece on an ungreased cookie sheet and press several mini morsels in each cookie. Repeat with remaining dough. Bake at 375° for 8 to 10 minutes, but not brown. Cool on wire rack. Combine 10x sugar and water, mixing until smooth. Add a small amount of green food color and dip each round edge of each cookie in the green frosting. Place on wax paper. Yields 3 dozen.
Grease 9 x 13-inch pan. Mix cake mix, margarine and 1 egg; makes a stiff dough. Pat into bottom of pan. Cover this with coarsely chopped nuts.
Melt margarine. Add sugar, eggs, vanilla and vinegar. Beat well. Add other ingredients and mix. Pour into unbaked pie shell. Bake at 350° for 45 minutes.
Sift flour. Measure; add soda and salt; sift. Cream fat until fluffy. Add sugars. Cream well. Beat in eggs. Add hot water; add sifted ingredients. Add nuts, chocolate chips and oatmeal. Mix well. Add vanilla. Drop by spoonfuls on greased cookie sheet. Bake at 350° 10 to 12 minutes. Makes 5 dozen.
Mix the ingredients and place in a casserole sprayed with Pam. Bake at 350° for 20 minutes. Serve on crackers.
Cook fettucini according to directions. Drain well and place in warm serving dish large enough for tossing. Add butter, whipping cream, grated cheese and parsley; toss until fettucini is well coated. Salt and pepper to taste.
Mix cornmeal, corn, milk, eggs and salt. Set aside. Cook ground beef and onion until well done (not brown); turn off heat. Add grated cheese and peppers. Mix well. Grease skillet and brown a small amount of cornmeal in bottom to prevent sticking. Pour in 1/2 of batter; spoon ground beef mixture over this. Add balance of batter. Cook 1 hour at 350° or until done.
Preheat oven to 450°. Mix ingredients together, beating well. Place iron skillet on top of stove. Pour in some Crisco and heat. When hot, remove from heat, then pour in cornbread batter and bake until done.
Pop corn in hot air popper or in hot oil according to package directions. Place popped corn in large mixing bowl. Pour margarine over warm popcorn; toss to coat. Add dry cheese sauce mix; toss again. Makes 3 quarts.
In a frypan, melt the butter. In this frizzle the cornflake crumbs and slivered almonds until just browned. Spoon over top of casserole. Bake at 350° for 40 minutes.
Boil 1 cup of blueberries in water for 3 minutes. Mix together sugar, cornstarch, 1/3 cup water, and salt and add to boiling blueberries. Cook until thick, add butter. Cool, and add 3 cups blueberries. Pour into a 9 inch baked pie shell. Chill, then serve with whipped cream.
Dissolve Jell-O in 2 cups boiling water. Add pear juice and water to 2 cups. Let Jell-O partially set. Meanwhile, let cream cheese soften. In blender or electric mixer, blend cheese and cream. Add partially set Jell-O, blending well. Fold in cut up pears and chopped nuts. Pour into a large flat dish. Chill overnight. Cut into squares to serve.
Blend all dry ingredients well. Combine salad dressing and water well and add to dry ingredients. Mix well. Pour into two greased and floured 9-inch layer pans or tube pan. Bake at 350° (layer: 30 minutes, tube: 40 minutes). Test with toothpick. Ice with rich chocolate frosting.
Mix jello with boiling water, then add cold water. When cool, add pineapple and pimento. Then mix in whipped cream and cream cheese. Pour into large jello mold and refrigerate until set.