HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scrape the carrot for your child and then grind. Put all the ingredients out and let them assemble their salad and eat.
Butter 13 x 9-inch pan. Thaw hash browns. Mix all ingredients (save 1 cup cheese). Sprinkle top with 1 cup cheese. Pour on top 1 stick butter, melted.
Mix cream cheese, sour cream and taco seasoning. Spread in bottom of oblong pan. Sprinkle on top: grated cheese, chopped green onions, green peppers, chopped tomatoes and chopped sliced black olives.
Remove papers and quarter tamales. In large casserole, combine beans, chili, corn and tamales. Cover with grated Cheddar cheese and bake at 350° for 30 minutes.
Cook spinach according to package instructions, omitting salt. Melt butter in saucepan over low heat; add flour, stirring until blended and smooth but not brown. Add onion and cook until soft, but not brown. Add liquid (vegetable juice and milk), stirring slowly to avoid lumps. Cook until smooth and thick. Continue stirring. Add seasonings and cheese (which has been cut in small pieces). Stir until cheese melts. Combine with cooked, drained spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if allowed to set overnight in refrigerator. This casserole can be frozen; bake in moderate oven until bread crumbs are browned and dish is bubbling hot.
Roll bread dough out well. Put cheeses and pepperoni on dough. Roll tight and wet edges. Pinch to secure. Put in oven with light on for 1 hour to rise. Bake for 20 minutes at 300° until lightly browned.
Combine sugar, milk, cocoa and butter in a saucepan. Cook over medium heat for 2 minutes, stirring constantly to prevent sticking. Remove from heat. Add vanilla and nuts; mix well. Add oatmeal and blend thoroughly. Drop by teaspoonfuls onto wax paper. Do not bake!
Cook macaroni in pot with water. Put tuna in a bowl. Add cut up pickles and cooked macaroni. Add mayonanise; stir it, then eat it.
Cook bacon until crisp. Combine all ingredients in a large greased roaster. Bake in a 325° oven for 2 hours or 450° oven for approximately 30 minutes. Serves 25.
Mix ingredients. Garnish with bacon and parsley flakes. Bake at 325° for 1 hour.
Cook carrots in 1 cup stock with rosemary (boil 4 to 5 minutes). Drain and discard rosemary (reserve liquid). Blanch peas (30 seconds). Boil onion (10 minutes). Make roux with butter and flour. Add carrot/chicken stock, simmer 4 to 5 minutes. Whisk until thick and add remaining stock and rosemary. Combine all vegetables in sauce. Serve in cooled puff pastry.
Combine and put half in large mold. Chill and spread with sour cream. Add remaining jello and chill.
Spread margarine on bread and put a slice of cheese on top. Spread mustard lightly over the cheese and sprinkle lightly with celery seed. Toast in broiler oven until bread starts to brown.
Combine the chicken and red pepper in a large bowl. Steam the broccoli for 2 to 3 minutes. Add it to the chicken and mix it in gently. Mix in the crumbled bacon.
In a wok or Dutch oven, mix sugar and soy sauce; heat to boiling. Add chicken, baste with sauce and return to boiling. Lower heat to medium, cover and cook for 20 to 25 minutes, turning and basting chicken every 5 minutes. Remove chicken to platter and serve sauce at the table.
Cut chicken into bite size pieces; dust with flour and a dash of salt. Brown in butter in a skillet large enough to accommodate all ingredients. When nicely browned, add mushrooms, onions, garlic and chicken broth. Cook slowly on low heat, uncovered, for 30 minutes. Cool for 5 minutes. Stir in sour cream. Serve over noodles.
Brown meats separately; drain well. Mix together with cheese and seasonings. Place on 2 packages of party rye bread. Quick freeze on a cookie sheet, then store in freezer in Ziploc bags. Bake 15 minutes frozen or 8 minutes thawed at 350°.
Chop shrimp and mix with other ingredients. Chill at least 2 hours. Serve with potato chips.
Drain salmon, reserving 2 teaspoons salmon liquid; flake. Combine cream cheese, liquid smoke flavoring and salmon liquid; blend thoroughly. Stir in green onion, then fold in salmon. Refrigerate at least 2 hours or overnight to blend flavors. Serve as a spread for crackers or Melba toast rounds. Makes 1 1/2 cups spread.
Cream shortening and sugar together. Add eggs, pumpkin and water. Sift dry ingredients into pumpkin mix and stir well. Stir in nuts and dates. Put into 2 greased loaf pans. Bake at 350° for 1 hour.
Blend oats in blender to a fine powder. In a large bowl, with mixer, cream butter and both sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, combine oatmeal powder, flour, salt, baking powder and baking soda. Add oat mixture to butter mixture; beat until blended. With wooden spoon, stir in chocolate pieces, grated chocolate and nuts. Place by tablespoons on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Dough needs to be a little stiff, add extra flour if needed. Sprinkle flat surface with flour. Pour mixture on top. This can be rolled out or patted out, then cut in strips or cut out and dropped in chicken broth. Reduce heat; cover with lid. Stir a couple of times during cooking, but avoid stirring too often.
In skillet over medium heat, heat 1 tablespoon of oil. Add chicken and brown. Add soup, water, pasta and vegetables.
Brown 6 pork chops. Spray Pam in large cake pan and place chops in single layer. Cook 1 cup rice. Put thick slice of onion on each chop. Put mound of cooked rice over each onion. Mix 1 can tomato soup, 1 pint tomatoes and 1 small (6 ounce) can tomato paste. Pour over chops and rice. Cover (I use foil). Bake at 350° for 1 1/2 hours. Baste with sauce every half hour.
Blend soy sauce, sugar, vinegar, oils, ginger, pepper flakes and pepper for 10 seconds. Combine sauce with pasta and chicken. Marinate for 2 hours. Garnish with green onions.
Microwave margarine and peanut butter on High for 3 minutes. Stir, then add vanilla. Add 4 cups powdered sugar and stir well. Press into pan and cut when cool. (Easy and delicious!)
Line 12 ounce pizza pan with heavy-duty foil; grease. Cream butter or margarine; gradually add sugar, beating with electric mixer (medium speed). Add egg and beat well. Combine flour with baking soda, salt and cocoa. Add to creamed mixture. Mix well. Add vanilla extract; mix well. Stir in 1/2 cup chocolate pieces and 1/4 cup pecans. Spoon batter into pan to within 1 inch of edge. Sprinkle with coconut and remaining 1/4 cup nuts. Bake at 350° for 15 minutes. Sprinkle marshmallows and remaining candy pieces on top. Bake additional 5 to 7 minutes. Cool on wire rack. Cut in wedges. Serves 20.
Prepare pasta according to package directions; drain. Rinse pasta under cold water until cool; drain again.
Boil squash and onion for about 15 minutes or until tender. Drain well. Add butter, egg, milk, soup and salt and pepper. Pour into baking dish. Top with the cornbread dressing. Bake at 350° for 30 to 45 minutes.
Crumble cornbread and white bread. Pour chicken stock with melted butter over bread mixture. Add onions, celery, eggs and salt and pepper to taste. Bake at 350° until done.
Boil egg noodles; drain. Mix soup, milk and cheese. Add salt and pepper to taste. Stir in noodles; let cook on top of stove about 10 minutes longer. Add peas if desired.
Cream sugar and shortening. Add eggs and vanilla. Add milk, then dry ingredients. Drop with teaspoon. Bake at 375° for 10 to 12 minutes.
Cook spinach, drain and squeeze well. Add remaining ingredients. Shape into 3/4-inch balls. Place on lightly greased cookie sheet. Bake at 325° for 20 minutes. Makes approximately 11 dozen.
Wipe beef with damp cloth. Roll meat in flour; brown in fat in heavy saucepan. Add water, tomato sauce and seasonings. Cover tightly and cook over low heat until almost tender, about 1 hour and 30 minutes.
Brown meat with onion until brown. Drain. Add refried beans and large salsa. Keep warm. Spread crushed taco chips in a 9 x 13-inch pan. Spread meat mixture over chips and top with shredded cheeses. Bake at 350° for 30 to 45 minutes until hot and cheese is melted. Serves 6 to 8.
Mix together and bake in 2 or 3 layers, 23 to 25 minutes at 350°.
Brown ground meat. Add rest of ingredients in order given. (May add chopped onion, if desired.) Heat through. Serve on buns.
Fry bacon cubes in a skillet until brown and crisp. Pour off all but 2 tablespoons of bacon drippings. In a bowl, beat together eggs and corn. Add salt and pepper. Pour mixture over bacon cubes and cook until eggs are set and lightly browned underneath.
Mix eggs, shortening and sugar in mixing bowl. Add cream or milk; blend well. Mix flour, soda and baking powder; sift together. Add to mixture; beat well. Add bananas and blend with other mixture. Add nuts last. Spread in a 9 x 13-inch loaf pan and cook at 350° for 40 to 45 minutes. Cool and add your icing.
Mix all ingredients, except flour, together. Sift the flour and add to the mixture. Let the mixture set for 3 hours.
Dissolve jello in 4 cups hot water and cool. Add sugar to 2 cups boiling water, then cool. Mix all together and freeze.
Cook pasta according to package directions. Vegetables may be steamed to desired tenderness. Cool and combine with dressing. Toss well and cover. Best if chilled for at least 2 hours.
Mix the first 4 ingredients with the salt and cracked ice; let stand for 3 hours. Drain. To the pickles, add the rest of the ingredients. Bring to a boil, then seal in hot jars. Yields 8 pints.
Mix applesauce and soda and set aside. Cream margarine, sugar, eggs and vanilla. Sift together flour and spices. Add to butter mixture. Add nuts and applesauce mix. Cover and store in refrigerator until needed. Bake at 400° for 15-20 minutes.
Combine flour, sugar, baking powder, soda and salt. Combine egg whites, yogurt, applesauce, oil and zest; add dry ingredients. Fold in blueberries. Spoon into muffin cups. Bake at 400° for 25 minutes.
Soften yeast in water; add sugar and set aside. In a large bowl, beat eggs until foamy. Add oil, beating slowly, then yeast mixture and flour, until thickened. Let rise in warm oven or surface. Punch down and put in pans. Bake at 350° until finished.
In a large bowl, mix boiling water into dry Jell-O until dissolved. Stir in applesauce. Pour into 13 x 9-inch baking dish. Refrigerate until firm.
Mix sugar, dry mustard, bacon and catsup. Add beans and stir. Bake at 325° for 2 hours, uncovered.
Shake chicken juices in bag with flour, salt and pepper. Brown in butter and oil. Place browned chicken in greased 3-quart casserole dish. Combine orange juice with vinegar, sugar, basil and nutmeg and pour over chicken. Cover and bake at 375° for 1 hour and 15 minutes or until tender. Baste often, then place peach or apricot halves between chicken pieces. Baste well and bake uncovered for 15 minutes longer. Serves 6.
Mix Jell-O and boiling water; beat with mixer until frothy. Fold in sour cream and pineapple. Chill. Add some cherries before chilling, if desired. This called for maraschino, but I couldn't find sugar-free.
In blender, at low speed, blend all ingredients until smooth. Store, tightly covered, in refrigerator up to 1 month. Stir or shake before serving. Great over ice or in coffee. Or make "Buttery Nipples" by mixing 1 1/2 parts Baileys with 1/2 part Butterscotch Schnapps. Yummy!!!
Combine sugar, eggs, oil and vanilla. In another bowl mix flour, cinnamon and nutmeg. Add to sugar mixture.	Fold in apples and nuts. Pour into greased and floured Bundt pan. Bake at 350° for 40-50 minutes.
Combine flour, sugar and lemon peel. Cut in butter until crumbly. Pat half the crumbs into bottom of 9-inch spring form pan (sides removed). Bake at 400 degrees about 8 minutes or until golden. Cool. Attach sides of pan. Butter sides and pat on remaining crumbs.
Mix all ingredients together except chocolate chips. Mix well, then stir in chocolate chips. Bake in tube pan at 350° until toothpick comes out clean.
Prepare Jell-O and set aside. Cook cranberries according to directions. Add marshmallows and stir until melted. Add celery, apples and nuts. Then add Jell-O. Pour in salad bowl or salad mold and chill in refrigerator.
Mix together the crust ingredients. Place 1 to 1 1/2 teaspoon in cup. (Put Baggie over shot glass and press crumbs down.)
Drain fruits thoroughly, saving 1 cupful of juice. Mix juice, fruit, lemon juice and pudding mix together and stir. Chill. Just before serving, slice banana into it.
Cook soup, milk, onion, celery and green chilies until vegetables are tender. Add chicken pieces. Heat until completely hot, stirring often. Then fold in sour cream. Pour mixture in casserole dish. Sprinkle grated cheese and broken potato chips on top. Heat enough to melt cheese. Serves 8 to 10.
Beat eggs thoroughly with sugar. Add a dash of salt, corn syrup, butter and pecan halves. Pour into the unbaked pastry shell. Bake in oven at 350° until a knife inserted halfway between center and edge comes out clean. Cool before cutting.
Drain cherries; save juice. Dilute Jell-O with 6 cups water (3 hot and 3 cold). Use 1 cup cherry juice to make 7 cups. Place bowl in refrigerator until slightly jelled. Mix in softened Cool Whip and cherries. Coat the mold pan with whipped cream. Pour Jell-O into mold and refrigerate overnight. Top with whipped cream. Sprinkle with coconut.
Mix all ingredients together. Stuff mushroom caps. Spray glass pan with non-stick oil. Bake in a 350 degree preheated oven for 15 minutes.
In mixing bowl, mix flour and sugar; mix in butter until mealy. Mix 1 cup of mixture with 3/4 cup coconut (reserve). To the rest of the mixture add 3/4 cup coconut, salt, cinnamon and cloves. Stir together the milk and soda; add this to the mixture. Add egg and mix well with spoon. Pour into 9 x 13-inch pan. Sprinkle reserved crumb mixture on top. Bake in 375° oven for 35 minutes.
Saute onions in butter. Mix in flour. Add cream, milk, broth, salt and pepper. Cook over low heat until mixture thickens. Stir in cheese. When melted, add green beans. Pour mixture into casserole dish; sprinkle with cracker crumbs. Bake at 350° for 30 minutes.
Stir together flour, salt and pepper. Sprinkle one side of meat with half the flour mixture. Turn meat and flour other side. Cut meat into 6 serving pieces. Melt shortening in a large skillet. Brown meat over medium heat, about 15 minutes. Cover tightly; simmer 1 hour. Add a small amount of water if necessary. Mix remaining ingredients. Pour over meat. Cover tightly. Simmer 30 minutes or until tender. Makes 6 servings.
Grease 9 x 13-inch pan. Wash rice. Pour over bottom of pan. Put chicken pieces over rice, then sprinkle over the soup mix. Mix soup and water together. Pour over. Bake in 325° oven for 2 hours. (First hour, cover pan.)
Sieve tomatoes into 4-quart heavy kettle. Add sugar, 1 teaspoon salt, pepper, bay leaf, cinnamon, basil, garlic and meat, poultry and sausage seasoning. Also all pork hock. Cook slowly.
Mix bread crumbs and milk. Mix other ingredients. Let stand in refrigerator several hours. Mix in chicken after refrigeration. Bake at 350° to 400°. When about through baking, top with cheese.
Mix all ingredients together. Lay 6 chicken breasts in roaster pan with 3 1/2 cups of water and 1 stick melted margarine. Pepper to taste. Bake at 400° for 1 1/2 to 2 hours or until done.
Cream together shortening and sugar. Add milk and eggs. Add flour, baking cocoa, salt and baking soda. Beat everything together by hand until creamy and smooth. Drop by large tablespoons onto ungreased cookie sheet, 2 inches apart. Bake 7 to 10 minutes at 400°. Watch carefully to not overbake. Cool on wire racks.
Boil first 6 ingredients for 2 minutes. Remove from heat and add oats, peanut butter and vanilla. Stir well. Drop by teaspoon onto wax paper.
Mix together cream cheese and cherry juice. Add cherries and pineapple with juice, marshmallows, Cool Whip and nuts. Pour into a 9 x 13-inch dish. Garnish with chopped nuts and bits of cherries. Sets up quickly.
Preheat oven to 400°. Cook ground beef; add salt and pepper if you wish. Drain beef when done. Mix soup and milk together. Put beef in casserole dish (sprayed with non sticking spray). Pour soup mixture on top of beef. Put cheese slices on top of mixture. Then top with Tater Tots. Bake in oven until Tater Tots are golden brown. Serve with vegetables.
Place chicken in baking dish, skin side down. Combine remaining ingredients in a saucepan and cook over low heat until dissolved. Pour over chicken. Bake, uncovered, at 350° for 1 hour, turning once and basting frequently until covered with a rich brown sauce.
Melt fat in skillet. Add onion, green pepper, beef and rice; stir over high heat until lightly browned. Add tomato sauce and remaining ingredients; mix well. Bring quickly to a boil. Cover tightly; simmer for 25 minutes.
Mix soup with cut asparagus. Place in casserole dish. Place asparagus spears on top, then cover with cheese slices for the final topping. Heat for 30 minutes at 350°.
Blend cake mix, pudding mix, water, eggs and oil in mixer. Add coconut and pecans. Pour into three greased and floured 9-inch cake pans. Bake at 350° for 35 minutes.
Combine salad dressing and seasoning blend. Spread mixture on both sides of fish. Dredge in crushed chips. Bake at 350° for 30 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Cook hamburger. Mix sauce with meat. Cook noodles and drain. In baking dish, rotate sauce and noodles, starting with and ending with sauce. Sprinkle both cheeses on top of sauce. Bake at 350° until cheese is golden brown.
Grease and flour 36 medium muffin cups. In large bowl stir together fruit, dates and nuts. In medium bowl stir flour, powder and salt.
Pour enough lemon juice into the powdered sugar to dissolve it. Cook to hard-crack stage or 275°. Drop onto buttered cookie sheet to cool and harden.
Cream together and bake in 11 x 7 pan at 350° until done. While still warm, make icing.
Blend soup and broth. Heat and stir until smooth and hot. Add remaining ingredients, except 1/2 cup cheese. Pour into a greased shallow 2-quart casserole. Top with cheese. Bake at 375° for 25 minutes.
Prepare chicken and mix it with chicken broth, cream of celery and cream of chicken soup. Steam vegetables until barely cooked; add salt. In large casserole dish, alternate layers of vegetables, chicken mixture, mushrooms and bread crumbs twice. Sprinkle very lightly with curry powder. Bake at 350° for 25 minutes.
For crust, mix butter, flour and 1 cup pecans. Press in bottom of a 9 x 12-inch pan and bake at 350° for 20 minutes. Cool and set aside.
Combine first 7 ingredients and mix well. Pour into a large casserole dish. Mix cornflakes and margarine; sprinkle over top of casserole. Bake at 350° for 45 minutes.
Set oven at 375°. Mix all ingredients together. Drop by teaspoonful onto cookie sheet. Use 1/2 cup M&M's for top of cookies. Bake 10 to 12 minutes.
Bake pie shell at 425° for 8 minutes. Remove from oven and reduce heat to 350°. Cut 6 slices of cheese in pieces. Brown meat. Pour off fat. Add tomato sauce, green pepper, onion and bouillon. Cook and stir until bouillon dissolves. Remove from heat; add eggs, flour and cheese pieces. Turn into prepared shell. Bake 20 minutes or until hot. Top with remaining slices of cheese. Bake 3 minutes longer. Cut into slices.
Mix Raisin Bran, flour, soda and salt well. Raisins and pecans may be added. Mix together buttermilk, eggs and vegetable oil and add to dry ingredients. Mix well. Cover tightly and store in refrigerator. Bake as desired.
Mix the first 4 ingredients and beat well. Add bananas; mix well. Pour mixture into two 8-inch square pans that have been greased and floured. Bake in 350° oven for 25 minutes.
Soften butter or oleo; add garlic that's peeled and crushed, lemon rind and spices. Mix well. Set aside. Loosen chicken skin, starting at neck, working under skin all over breast and legs; remove excess fat. Now using fingers again, apply garlic butter to chicken meat under skin all over. Put lemon slices and 10 unpeeled garlic cloves inside bird. Salt and pepper inside and out well. Bake at 375° for 1 1/2 hours, uncovered. Baste if you want. Serve with French bread.
Combine all juices and water. Add mashed bananas. Mix well and freeze. Before serving, take out of freezer and leave in refrigerator for 5 to 6 hours. Pour ginger ale over frozen punch. Yields 20 to 25 servings.
Melt butter in a medium sauce pan over medium heat. Add flour and beef extract. Mix thoroughly. Slowly add water. Cook until smooth and thick. Add sherry to taste.
Mix all ingredients. Pour over chicken, beef or pork and let stand overnight. Great for cooking on grill.
Combine first 6 ingredients in a large bowl; stir well. Make a well in center of mixture. Combine pumpkin and next 3 ingredients; stir well. Add to dry ingredients, stirring just until moistened. Spoon into muffin pans, coated with cooking spray, filling three-fourths full. Bake at 425° for 20 minutes. Remove from pans immediately; serve warm or at room temperature. Yield: 1 dozen (about 138 calories each). Protein 4.3. Fat 3.6. Carb. 22.5. Choles. 0. Iron 1.6. Sodium 117. Calcium 70.
Put the cookie dough onto pizza pan and roll out. Bake according to directions; cool. Mix together the cream cheese, peanut butter, brown sugar and vanilla flavoring and spread on top of cooled cookie crust. Slice the apples and put on top of mixture. Sprinkle a little cinnamon on top. Pour the ice cream topping over the apples. Sprinkle top with peanuts.
Mix dry ingredients. Gradually add water. Heat quickly to boiling. Lower heat and cook slowly for 3 minutes. Stir in vanilla.
Fry bacon; cool and crumble. Mix with cream cheese. Clean mushrooms with damp paper towel. Remove mushroom stems and chop fine. Mix with cream cheese mixture. Stuff mushrooms; sprinkle with garlic salt and broil in oven until nicely browned. Serve immediately.
Break cookies into pieces and place a layer of cookies into deep dish, then add a layer of vanilla ice cream. Top with whipped topping and place in freezer.
Soak raisins in hot water to plump. Combine eggs, sugar, applesauce and milk. Stir in butter, vanilla, cinnamon and raisins. Tear bread into 1-inch pieces and add until bread is coated (you can use bread ends).
Fry onion in oil, add garlic and ginger; stir. Add turmeric and chili powder. Add hamburger meat and cook through. Stir in yogurt and peas. Cook 15 minutes, simmer on low. Add garam masala and salt. Garnish with chili and coriander. Serve over hot rice. Makes 4 to 6 servings.
Crush Oreos with rolling pin. Reserve about 1 cup. Spread remainder of crumbs in a rectangular pan. Pour 1/4 cup melted butter over crumbs; mix well. Press into pan. Chill.
Mix cream cheese with 1/2 jar salsa. Spread on bottom of pie plate. Top with the other 1/2 of the salsa and the rest of the ingredients. Serve with tortilla chips.
Combine syrup and peanut butter. Stir in Rice Krispies. These can be dropped from teaspoon on waxed paper to set overnight or can be eaten immediately.
Preheat the oven to 350°. Cut deep slits in the pork roast with a knife and insert the garlic slivers. Put the pork in a shallow roasting pan and set aside.
Blend and press into a 9 x 13-inch greased pan. Bake for 10 minutes at 375°; cool.
Combine and mix well eggs, sugar, vanilla, orange juice and grated rind, sifted flour and baking powder. Roll dough in strips pencil thin, more or less as you choose. Tie into knots. Bake at 375° for 8 to 10 minutes. Cool cookies and dip into glaze made from powdered sugar, milk and drop of essence (vanilla, lemon, orange or whatever). For a more festive appearance, sprinkle with colored sprinkles or chocolate shot over glaze.
Simmer all ingredients, except butter and crumbs, for 20 minutes. Mix butter and crumbs and sprinkle on top of mixture. Lightly toast for a few minutes in oven.
Cook Brussels sprouts as directed on package. Melt butter in saucepan. Add flour and salt, mixing until smooth. Cook over low heat about 1 minute. Remove from heat. Add 1 cup milk, stirring until well blended. Return to heat and stir until mixture begins to thicken. Add 1 cup milk; bring to boil and cook 2 to 3 minutes, stirring constantly.
Combine butter or margarine, milk and chocolate in a saucepan; boil 1 minute. Remove from heat. Add sugar; beat until smooth. Stir in vanilla; spread on cake. Sprinkle with nuts. Cool and cut into squares.