HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam carrots until tender. In frying pan, melt margarine. Add carrots and toss. Sprinkle with sugar and ginger. Mix lightly to coat carrots and continue cooking until carrots are lightly glazed, about 1 to 2 minutes. Add parsley.
Put milk, butter, sugar and salt in saucepan; heat until butter melts. Set aside to cool to warm. Mix yeast in the 1/4 cup warm water. Mix yeast with milk mixture; stir in slightly beaten eggs. Add flour to make a dough you can knead. Knead dough until smooth. Place dough in a greased bowl, turning over once to grease all sides of dough. Cover and let rise about 1 hour, until double in bulk.
Beat the eggs, buttermilk, then add the other ingredients. Then stir in melted butter. Then put in the waffle iron. Very light waffles.
Boil eggplant about 25 minutes. Drain and mash. Combine eggplant, onion, bell pepper, 1 cup bread crumbs, 1 1/2 cups cheese, salt and pepper and melted butter. Mix until combined. Add crabmeat and beaten eggs. Mix and pour into a buttered 2-quart casserole dish. Spread remaining cheese and bread crumbs on top. Bake at 400° for 20 to 30 minutes.
Cream the first 3 ingredients. Blend together the flour, soda, salt and cream of tartar. Mix together with first mixture. Roll in balls and roll in cinnamon-sugar mixture. Bake at 350° for 10 minutes.
Preheat oven to 300°. Line muffin tins with paper cupcake liners. Beat the first 4 ingredients until well mixed. Pour batter into tins and bake 40 minutes. Let cool 5 minutes. Mix together the sour cream, vanilla and 1/8 cup sugar. Place a spoonful of white mixture in well formed on top of cake. Top with cherry pie filling. Refrigerate any leftovers.
Use any cooked seafood. A mixture is great, but good old fake crabmeat is delicious. Put into baking dish; sprinkle top with flour and add evaporated milk. Season with salt, pepper and sherry. Bake about 1/2 hour at 375° or until bubbly. Serve with toast points.
Mix first 3 ingredients together. Put in a 13 x 8 x 2-inch pan. Bake at 350° until golden (15 to 20 minutes). Cool. Beat together 1 cup confectioners sugar, cream cheese and half of a 9 ounce carton of Cool Whip. Mix well together and put over golden shell. Beat together pudding and 4 1/2 cups milk. Pour over cheese mixture. Top with remaining 1/2 of Cool Whip.
Mix first 6 ingredients and add to cooked and drained butter beans. Chill.
Combine flour, baking soda, baking powder and salt. Set this aside. Combine sugars and shortening, creaming well. Beat in eggs and vanilla. Add flour mixture and mix well. Stir in oats and chocolate chips. Add chopped nuts if desired. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheets. Bake for 12 to 14 minutes at 350°. Cool slightly on cookie sheets. Remove to rack and cool completely. Makes about 6 1/2 dozen cookies.
In an unbaked pie shell, add the canned, drained apples. Mix together the sugar, flour, salt, and cinnamon. Put on top of the apples.
Preheat oven to 350°. Cream shortening; slowly add sugar and beat until light. Add bananas, eggs and vanilla, beating well. Mix flour, baking soda and salt. Add to the first mixture and blend. Slowly add sour cream and beat until well blended. Spread into Bundt pan and bake 45 minutes. Cool in the pan 5 minutes before removing.
Brown and drain ground beef in Dutch oven. Saute chopped onion in 1 teaspoon oil. Combine seasonings, tomato sauce, water and chili beans (undrained). Cover and simmer 1 hour.
Blend dry ingredients in a bowl. Add remaining ingredients. Beat until smooth. Bake in a 13 x 9-inch pan at 350° for 35 to 40 minutes.
Mix egg yolks, sugar, milk and flour together. Pour into unbaked pie shell. Cook until firm at 375°. Beat egg whites stiff; add 2 teaspoons sugar. Spread on top of pie and lightly brown.
Mix Cool Whip, lemon juice and milk. Chop fruit and drain. Add to Cool Whip mixture and mix well. Put in 2 graham cracker crusts. Chill.
Brown onion, garlic and beef in oil. Add rest of ingredients. Cook uncovered 1 hour. Cook 1 pound lasagne noodles 8 minutes. Rinse. Place in large glass dish the noodles, sauce and cheese in layers. Cook at 375° for 30 minutes.
Melt chocolate chips in top of a double boiler over hot, not boiling, water, stirring until smooth. Combine cream cheese and sugar in a large mixer bowl; add margarine, beating until smooth. Blend in vanilla. Beat in melted chocolate all at once. Whip cream until stiff; fold into chocolate mixture. Spoon into prepared graham cracker crust. Chill thoroughly.
Mix all ingredients together, then add following dressing about 4 hours before serving, chilled.
Wash ribs, mix all seasonings together and pour over ribs. Cook on 275° for 2 hours.
In a large mixer bowl cream sugar and butter together. Add eggs, one at a time, beating thoroughly after each addition. Add pecans, salt, vanilla and molasses. Mix lightly but thoroughly. Pour into pie shell.
Make stuffing, spoon in center of 13 x 9-inch pan. Arrange chicken on either side of stuffing. Combine soup and milk in bowl. Pour over all. Cover with foil. Bake 15 minutes at 400°. Uncover, bake 10 minutes or until brown and bubbly.
In a medium saucepan, combine carrot, celery, onion and chicken broth. Heat to boiling; reduce heat. Cover; simmer for 15 minutes or until vegetables are done. Combine milk, flour and a dash of salt. Stir into chicken broth mixture. Cook and stir until thickened. Add cheese, stirring until melted. Makes 4 to 6 servings.
Butter casserole dish. Mix all ingredients together. Bake, uncovered, at 350° for 45 minutes. Or after mixing, refrigerate overnight or until ready to bake, then bake 1 hour at 350°.
Cook beef and celery in 12-quart (or larger) kettle until beef loses redness; drain fat. Stir in remaining ingredients (except hamburger buns) and blend well. Simmer 15 to 20 minutes, stirring occasionally, until desired consistency. Serve on toasted or plain bun. Makes about 75 (1/3 cup) servings.
Mix, with hand, one ingredient at a time. Cover dough with a towel. Let rise for 10 minutes, then punch down (knead 5 to 6 times). Do this 6 times (every 10 minutes for 1 hour). After last 10 minutes, punch (knead), pull off pinches of dough and roll in hand to form biscuit shape.
Combine and stir all the ingredients. The egg shell may be added to the mixture. So may a pinch of salt. Pour over these ingredients 4 cups freshly boiled water. Boil the coffee for 3 or 4 minutes. Stop the spout of the coffeepot with paper. Set the pot on back of the stove. Cut down the grounds from the sides and add 1/4 cup cold water and permit the coffee to stand for 10 minutes before serving it.
Cut potatoes into chunks. Mix all ingredients together in covered casserole dish. Bake at 275° for 5 hours or at 300° for 3 hours.
Preheat oven to 350°. Wash shrimp and spread in single layer in baking dish. Mix all remaining ingredients except butter and pour over shrimp. Dot with butter. Bake for 20 minutes, stirring several times. Serve in baking dish. Use French bread for dipping into the sauce. Serves 2.
Wash and slice squash. Peel and dice onion. Spray skillet with Pam. Toss in vegetables with the water that clings to them after washing. Salt and pepper to taste. Add sugar. Cover and cook on medium-low for 15 to 20 minutes. Check occasionally to stir. Add water a tablespoon at a time as needed.
On a large platter, spread bean dip. In a large bowl, peel and mash avocados with salt, pepper and lemon juice; spread on top of bean dip.
Dissolve jello in 3/4 c. boiling water. Add 1 c. cold water. Add vinegar, mayonnaise and salt. Put in freezer tray & chill until firm 1 inch around sides of tray. Turn into bowl and beat until fluffy, add celery, onion, spinach & cheese. Place in 1 qt. mold and chill in refrigerator until firm. Serves 6. Best if prepared a day before serving.
Combine apple juice, water, honey and spices; bring to a boil. Simmer 30 minutes. Let stand overnight. Strain. Add citrus to spiced apple drink. Reheat but do not boil. Serve.
Beat eggs until light and fluffy. Add sugar a little at a time. Sift flour, cloves and cinnamon together and add to mixture. Add plum baby food and oil. Stir in raisins and nuts. Bake in tube pan at 325° for 50 minutes.
In a large bowl, stir together first 3 ingredients until smooth. Add remaining ingredients. Toss to coat well. Cover and chill. Serves 4.
Cream margarine and Crisco. Add eggs, one at a time. Beat after each addition. Add flour and milk alternately. Add flavorings. Pour into a well-greased and floured tube pan. Place in cold oven. Bake at 325° for 1 1/2 hours. Let cool 10 or 15 minutes. Turn onto wire rack.
Melt the butter. Add the cocoa. Stir until blended. Add the flour, vanilla, eggs and pecans. Pour into unbaked pie shell. Bake at 325° for 30 to 35 minutes. Do not refrigerate.
Bake cake as package directs. Cool. Poke holes all over cake. Cook pineapple and sugar to boil, then simmer 20 minutes. Pour over cake. Cool. Prepare pudding as package directs; add cream cheese and whip together until light. Spread over cake. Layer sliced bananas over cake, then spread Cool Whip. Sprinkle with nuts and dot with cherries. Cuts better if stored overnight.
Cut meat off bones; cut through meat to butterfly meat. Sprinkle seasoned salt and pepper. Spray pan with oil; heat and fry chicken 3 to 4 minutes on each side until brown. Serve with potatoes and salad.
Place graham crackers in plastic bag and close tightly. Child can use hands to crush graham crackers in bag. Child can use spoon to scoop 1/3 applesauce into bowl. Then another spoon to add 1/3 graham crackers to bowl. Alternate layers until mixture is finished, ending with layer of graham crackers.
Rinse the rice in a pan 3 to 4 times in cold water, draining most of the water off. Place rice, water, oil and salt in a four-quart, nonstick saucepan. Stir to mix well. Bring to a boil, uncovered, then reduce heat to medium. Let simmer until the rice is "au dent" and most of the water is absorbed. Drain in a colander, discarding the water.
In a large bowl, combine sweetened condensed mild and extract. Add 6 cups sugar: beat on low speed until smooth and well blended. Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly to form smooth ball. Shape into 1-inch balls. Place 2 inches apart on wax paper-lined baking sheet. Flatten each ball in 1 1/2 inch patty. Chill for 2 hours. With fork, dip each patty into warm candy coating. Place on wax paper until firm.
Cream shortening and sugar; add beaten eggs and vanilla. Mix well. Sift dry ingredients and add to creamed ingredients. Stir in coconut, oatmeal, gumdrops, pecans and chocolate chips. Form into balls; place on greased cookie sheet. Press with fork. Bake at 375° for 10 minutes. Makes about 6 dozen.
Mix ingredients and bake in a bread pan for 20 minutes at 350°. Pour 1/2 stick melted oleo over bread and bake another 20 to 25 minutes.
Preheat oven to 350°. Mix apples and sugar and let sit 10 minutes. Add the remaining ingredients and bake 40 to 50 minutes.
Cream butter and sugar. Add yolks and beat thoroughly. Add flour and vanilla. Roll in small balls. Press a depression into top center of cookie with a wooden clothespin or thumb. Fill depression with currant jelly or 1/2 pecan. Bake until lightly browned at 350° for 8 to 10 minutes.
Bring large pot of water to a boil. Meanwhile, place the lemon juice and zest in a large salad bowl. Whisk in the oil, mustard, dill, salt, black pepper, and sugar. Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, or according to package directions. Meanwhile, halve the cherry tomatoes. Cut the bell peppers into bite-sized pieces. Cut the zucchini into matchsticks. Cut the onion into thin rings. Finely chop the scallions. Drain the pasta and add it to the vinaigrette in the serving bowl. Add the vegetables and toss well to combine. Serve the salad warm or at room temperature.
In skillet, combine sugar, cinnamon and milk. Cook to 236° (soft ball stage). Stir in walnuts or pecan halves and vanilla extract. Immediately turn out on wax paper and separate nuts (working quickly). Makes 3 1/2 cups.
Soak 1 cup cereal in 1 cup boiling water. Cream together oleo, sugar and beaten eggs. Mix flour, soda, salt and rest of cereal.
Use enough apples to almost fill an 8-inch pan. Mix flour, sugar, baking powder, salt and eggs until crumbly. Sprinkle over apples and top with cinnamon. Melt 1/3 cup butter and pour over all. Bake 30 to 40 minutes at 350°.
Boil parsnips until tender. Cut in slices lengthwise. Place in buttered baking dish and season with salt and pepper. Pour melted butter or oleo over top and bake for 10 minutes. Serve hot from baking dish.
Tenderize steak; trim fat off. Cut into strips (width and length of ring finger). Mix seasoning with flour. Roll steak in flour mixture, then dip in milk. Roll in cornflake crumbs. Deep fry in hot 375° oil for 3 to 5 minutes. (The longer cooked the crumbs will become crispy.) Dip in steak sauce.
Mix flour and salt in bowl. Cut in 1/2 of shortening until particles are the size of large beans. Add the remaining shortening and cut until these particles are the size of peas. Sprinkle with water, mixing with fork until flour is moistened. Gather dough together with fingers so it cleans the bowl. Press into ball. Divide dough in half and shape each into a 6 to 8-inch circle. Roll out about 1 inch larger than an inverted 9-inch pie pan. Grease pie pan with shortening. Ease bottom pastry into pan. Brush inside bottom crust with beaten egg.
Add a small amount of water and simmer the squash and onion until tender. Drain and add the chicken soup, salt and pepper to taste, sour cream and pimento. Grease casserole and line bottom and sides with bread crumbs. Heat 10 to 15 minutes in oven to brown top crumbs.
Mix all ingredients well. Pour into unbaked pie shell. Bake 45 minutes at 350°. Keeps well refrigerated.
Mix meal, salt and shortening. Scald with boiling water. Now, add beaten eggs, sweet milk and baking powder. Mix well and pour into greased 8 x 8-inch pan. Bake in a 350` oven for 30 minutes or until it is springy.
Place 5 cups miniature marshmallows, corn syrup, margarine and chocolate chips in large microwavable bowl. Microwave, uncovered, on High for 2 to 3 1/2 minutes, stirring after each minute until smooth and melted. Stir in vanilla. Pour over cereal in large bowl. Mix quickly until completely coated. Stir in 1 cup miniature marshmallows. Press into buttered 13 x 9 x 2-inch pan. Let cool, then cut into squares.
Drain beans and peas in colander. Combine all ingredients and marinate overnight. Will keep in refrigerator several weeks.
Mix together in saucepan on medium heat the sugar and add flour. Stir thoroughly. Add milk. Save 1/4 cup milk with egg yolks. Beat thoroughly. Add dash of salt. Stirring slowly, add margarine. Cook until thickens. Add vanilla. Layer in baking dish beginning with pudding, layer of bananas, layer of vanilla wafers on top. Top with beaten egg whites and brown in oven at 325° until golden brown.
Combine all the ingredients in a bowl (butter can be a little lumpy). Bake at 400° for 20 to 25 minutes.
Mix cucumbers and onions. Add salt and let set 2 hours, then drain. Add remaining ingredients. Heat altogether, put in jars and seal.
Combine sugar, salt, shortening and hot water in a large bowl. Cool to lukewarm. Soften the yeast in warm water. Add yeast, beaten egg and half the flour. Beat well. Stir in rest of flour and mix thoroughly. Place in a greased bowl. Grease top. Cover and place in refrigerator overnight or until ready to use. Punch down. Cut off dough and shape into rolls. Let rise until double in size. Bake in greased pan at 425° for 20 to 25 minutes or until brown.
Pour oil to cover bottom of a 10 1/2-inch cast-iron skillet and preheat in a 425° oven. Mix ingredients well and pour into hot skillet. Bake for 20 minutes.
In a 3-quart saucepan, combine broth, broccoli and onion. Cover and simmer 15 minutes. Stir in milk and cream of mushroom soup. Heat until hot, do not boil.
Chop onion, bell pepper and saltines up real fine. Add egg, ketchup, salt and pepper. Stir together. Mix with hamburger until you form a dough that pulls away from sides of the bowl.
Wash peppers and cut in half lengthwise. Remove veins and seeds. Cut in lengthwise strips and pack in hot, sterilized pint jars. Cover with boiling water and let stand 5 minutes. Drain off water.
In 2 to 3-quart saucepan, melt butter (use butter, doesn't burn as easy as margarine). Add sugar and lecithin. Stir constantly with wooden spoon. Cook over medium to high heat until mixture comes to boil. Add syrup. Cook to 305°. Pour into buttered cookie sheet. (I use Pam.) While hot, top with milk chocolate chips; spread evenly over the top and top with nuts. When cool, break into pieces or may be scored while warm. Very good.
Make a syrup of sugar and water by bringing to a boil. Pour all juices into a large container and add syrup. Cool. Add ginger ale before serving. Pour over ice.
Combine cake mix, flour and dry Jell-O. Add oil, water and strawberries. Blend well. Add eggs, one at a time, beating after each addition. Bake in 3-layer pans, greased and floured, at 350° for 25 minutes.
Mix all ingredients, adding beaten egg whites last. Bake in 2 square pans or 3 (9-inch) round pans in a 350° to 375° oven until straw comes out clean.
Pour milk over bread cubes and let stand. Cream eggs, sugar and butter. Mix with bread mixture. Add pineapple (don't drain). Mix lightly and bake in uncovered casserole for 1 hour in 350° oven. Serves 8 to 10. A great side dish with ham. Can be served hot or cold. A sprinkle of cinnamon is an added touch.
Salt and pepper tenderized steaks. Flour and brown steaks in hot oil. Remove steaks and drain excess oil. Add flour left in skillet and brown. Saute onion in this mixture. Add water and/or beer. Stir until smooth. Add steaks and simmer 10 to 15 minutes. Season to taste, the mixture.
Form 6 sausage patties and brown in hot skillet. Drain off part of the fat. Core apples (not cutting through end and do not peel). Fill centers with brown sugar and butter. Place apples and peeled sweet potatoes over sausage. Add water and salt. Cover skillet and bring mixture to a boil. Simmer for 30 minutes or until potatoes are done. Uncover and glaze under broiler. Serves 4.
Cover chicken with water. Add bay leaves and simmer for 3 hours or until tender. Skim fat off water. Remove from bone and dice. Add a little stock to flour and make a smooth paste. Blend into rest of stock. Add vegetables, except parsley, and cook slowly. When finished, add chicken and parsley. Divide filling into individual dishes. Top each with baked crust before serving. Serves 12.
Melt butter in large skillet. Add shrimp, turning every few minutes to cook. Add rest of ingredients, except bread crumbs. Cover with lid and simmer a few more minutes. Add bread crumbs to make a sauce. Add according to the desired thickness of sauce. Stir everything to mix well. Serve with rice and vegetables.
Put oats and raisins in bowl. Add boiling water; set aside. Mix all remaining ingredients in large bowl except flour. Add oatmeal and raisins, then add flour; mix well. Bake in greased Bundt pan. Bake at 350° for 45 to 55 minutes. Men love this cake!
Combine first four ingredients in a saucepan. Heat until bubbly and well mixed. Add garlic powder. Add fettuccini and mix well. Makes 4 servings.
Cook onion in oil until tender, but not browned. Stir in chicken broth, tomatoes, tomato paste, sugar, salt and pepper. Heat to boil; cover, reduce heat and simmer for 20 minutes. Add basil and simmer for 5 minutes longer. Cool slightly. Put small amounts of tomato soup in a blender or food processor. Cover; blend until smooth. Serve warm. Makes 4 servings.
Mix Jell-O as directions on box. Also mix in the ingredients. Let set slightly.
Mix jello, water and 7-Up. Let cool until partially set, then add drained pineapple (save juice), diced bananas and marshmallows. Let set until firm. Mix sugar, flour, egg, juice and water. Cook until thick, then cool. Whip Dream Whip and combine with the cooked mixture. Spread over top of salad. Chill until ready to serve. Use a 12 x 8 x 2-inch pan.
Heat water and add bouillon cubes. When water boils, add macaroni. Cook according to package directions. Drain well. Cut ham into small strips. Place a layer of pasta over bottom of lightly greased pan. Sprinkle with layer of ham. Continue layers until all is used.
Add together sugar, flour, salt, cinnamon and soda. Make a well and add coconut, nuts, bananas, crushed pineapple, vanilla, oil or corn oil and eggs. Stir to blend well the remaining ingredients. Do not beat. Pour into greased and floured tube pan or bake in 9 x 13-inch greased pan. Bake at 325°. Do not open oven door until cake has baked 1 hour, then begin testing for doneness with a toothpick: 1 hour and 20 minutes, tube cake and 1 hour and 5 minutes, loaf pan.
Combine the first 6 ingredients. Fold in the sour cream. Spoon into shallow pan. Top with pecans or walnuts (chopped), which have been browned in margarine. Add a sprinkle of basil and sesame seed to nut topping. Bake at 350° for 20 minutes, or until bubbly. Serve with crackers.
Mix thoroughly and drop on cookie sheet. Bake 8 to 10 minutes at 350 degrees.
Mix and bake at 350° for 1 hour. Let cool. Can be frozen.
Measure 1/2 cup glossy laundry starch granules and mix with 1/2 cup cold water. Stir constantly. Cool. Add 1 tablespoon white glue per cup of starch. Saturate the fabric and lay out to dry or hang up. When dry, steam press and cut to desired width.
Mix thoroughly all ingredients except for egg roll wrappers and oil for frying. Take a heaping tablespoonful and roll in egg roll wrapper. Make a long roll about 3/4-inch in diameter. Deep fat fry. Serve with soy sauce or sweet and sour sauce.
Cut lengthwise 75 two to three-inch cucumbers. Heat to boiling 4 quarts water and 2 cups coarse salt; cool and pour over cucumbers. Let stand 1 week. Drain; cover with boiling water and let stand 24 hours. Drain; cover with hot syrup made with 6 cups vinegar, 5 cups sugar, 1 ounce celery seed and one ounce cassia buds. For 3 consecutive days, drain off syrup into stainless steel pot; add 1 cup sugar and heat to boiling. Pour over pickles. On third day, drain; put cucumbers into sterile jars. Pour over hot syrup. Seal. Process in hot water bath for 5 minutes. Makes 14 pints.
Bring to a boil the oil, vinegar, water, salt and pepper. In large bowl put corn, peas, green beans, green onions, carrots and celery. Pour boiled mixture in bowl with vegetables. Refrigerate for 24 hours before serving.
In a pan crumble cheese; add juice of pineapple and cherries. Heat until cheese is melted. Pour over jello. Then add fruit and nuts. Add 14 ounces of Coke. Pour into molds or a 9 x 13-inch pan. Chill. Cut into squares. (Add cake coloring, if desired, before chilling.)
In a 10-inch microwave-safe pie plate, combine onion and ground beef. Cover with waxed paper and cook on High for 5 to 8 minutes until meat is done and onion is tender, stirring once. Drain off fat. Stir in chili powder and beans. Cook, covered, on High for 4 to 6 minutes until heated through; stir once. Spread avocado dip over meat mixture and cook, uncovered, on High for 3 to 4 minutes until hot. Give dish half turn once. Top with shredded cheese. Cook, uncovered, for 1 to 2 minutes until cheese is softened. Spoon sour cream over the cheese and serve with tortilla chips.
Sift dry ingredients. Add egg, salad oil and milk. Beat all together until well mixed. Add blueberries; fold over until mixed. Fill greased muffin tins half full. Bake at 400° for 20 minutes.
Grind hot and sweet	peppers, onions, tomatoes and cabbage. Cover hot and sweet peppers with boiling water. Let stand 15 minutes.	Drain.	Add sugar, vinegar and salt. Cook 30 minutes and seal in airtight jars.
Add soup to browned meat and onion. Add tomatoes and noodles. Stir to mix. Pour into a buttered 1-quart casserole dish. Cover and bake at 350° for 30 to 45 minutes.
Mix the first 5 ingredients and add the rhubarb. Mix until well blended and pour into a 9 inch pie shell. Cover with top crust and bake 10 minutes at 425 degrees and then turn down to 350 degrees for 35 to 45 minutes.