HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place carrots in small saucepan; barely cover with water. Cook until fork-tender; drain. Meanwhile, in separate saucepan, cook onion, barely covered with water, until tender; drain. Combine lamb, vegetables, salt and pepper in 2-quart casserole; mix well.
Combine carrots, turnips, celery and garlic salt. Arrange on crisp lettuce and serve with dressing.
Scald the milk and shortening or butter in double boiler or over hot water. Beat egg yolks (or eggs) and sugar together until light. Pour scalded milk on the eggs and sugar and stir until well mixed. Return to boiler; cook until custard coats the spoon, stirring constantly. Remove at once from heat; cool. Add vanilla and salt. Custard must be very carefully cooked. If not cooked enough, it will be too thin and if cooked too long, it will separate. It is very delicious served on ice cream or try putting a dip of ice cream in a bowl of custard.
Mix sugar, butter and pretzel crumbs. Press into a 9-inch pie dish. Bake at 375° for 10 minutes. When cool, spread ice cream on crust. Now add fudge sauce; top with Cool Whip. Decorate with a few pretzels.
Line a 9 x 13 baking dish with chipped beef slices. Wrap each chicken piece with 1 strip of bacon. Place on top of chipped beef. Mix undiluted soup, sour cream and sherry and pour over chicken breasts. Bake at 325° for 2 hours. No cover. Serves 6 to 8.
Unwrap candy; set aside. Cut 1/4-inch slices of cookie dough, then cut those in quarters. Place the small quartered pieces in a small baking cup. Place these on a cookie sheet. Bake according to directions on the Pillsbury package. The dough will rise and be puffy. As soon as you take them out of the oven, place a peanut butter cup in the center of the dough and press down. Let cool.
Mix ingredients; put on one side of wings. Bake 25 minutes on one side. Put sauce on other side and bake another 20 minutes.
Mix all ingredients. Cook on low in crock-pot all day. Serve on buns.
Heat soup, mayonnaise and cheese to blend. Lay broccoli on bottom of 13 x 10 x 2-inch pan. Place chicken on top. Pour sauce over. Mix butter and bread crumbs; spread on top. Bake at 350° for 45 minutes.
*To toast almonds, spread on cookie sheet; bake at 375° for 5 to 10 minutes or until light golden brown, stirring occasionally.
Remove casings from sausage; crumble and brown. Drain off most of fat. Add celery, zucchini, onions, green peppers and tomatoes. Add remaining spices. Cover and simmer 30 minutes. Serve with Parmesan cheese and garlic bread.
Brown chicken in 1/3 cup oil. Remove chicken to loaf pan (skin side up). Drain pineapple. Add water to juice to make 2 cups. In saucepan, add sugar, starch, pineapple juice, vinegar, soy sauce and bouillon cubes. Bring to boil, stirring constantly, for 2 minutes. Pour over chicken. Bake at 350°, uncovered, for 30 minutes. Add pineapple and green pepper slices. Bake 30 more minutes or until tender. Serve over rice.
Take one box jello and mix with one cup boiling water. Stir good and add ice cream. Stir until melted well. Pour into dish and chill. Mix other box of jello with one cup boiling water. Set in icebox until thickens. Drain peaches. Place peach slices on ice cream mixture. Pour second jello mixture over peaches. Cover with Cool Whip before serving. Keep refrigerated.
Cream together sugar and oil. Beat in eggs until fully incorporated. In another bowl, whisk together flour, baking soda, salt and cinnamon. Add dry ingredients to creamed mixture, blending well. Stir in carrots and walnuts. Bake in 15 x 10 x 2-inch greased pan at 300° for 1 hour. Ice when cool.
Put first 5 ingredients in blender and mix. Slowly add oil; add poppy seed and mix slightly. Makes 1 quart.
Blend cake mix, pudding mix, water, eggs and oil in large bowl. Beat at medium speed with electric mixer for 4 minutes. Stir in coconut and nuts. Pour into 3 greased and floured 9-inch layer pans. Bake at 350° for 35 minutes. Cool in pans 15 minutes; remove and cool on rack. Fill and top with Coconut Cream Cheese Frosting.
Peel and slice cucumbers and onion; sprinkle with salt and toss. Let stand 1 hour. Squeeze slices, discarding liquid. Place slices in bowl. Mix rest of ingredients and pour over cucumbers and mix together. Chill 1 or 2 hours.
Combine oil and butter on medium heat until butter melts. Add garlic and parsley, cook 5 minutes. Add remaining seasonings. Add tomatoes and simmer 30 minutes. Add anchovies and tomato paste. If adding shrimp add and let simmer 3 minutes. Serve over angel hair pasta.
Mix together all the ingredients. Form in small balls. Bake for 1/2 hour at 300°.
Mix ingredients as listed. Bake in oven at 350° for 45 minutes.
Beat eggs; add Mozzarella, salt, pepper and parsley. If frozen, boil artichokes until cooked. Drain well and brown in oil with garlic. Pour mixtures into pie shell. Bake 1 hour at 350°.
Combine baked beans, lima beans and kidney beans. Drain all beans in colander. Cover and bake 40 minutes or cook on low heat in crock-pot 2 to 3 hours.
Combine first 5 dry ingredients sifting three times. Combine milk, vanilla and margarine; add to flour mixture. Stir in chopped walnuts or use pecans. Spread in 6-cup casserole. It will be thick. Mix brown sugar and cocoa; sprinkle over batter. Pour 1 1/2 cups boiling water over cake. Bake at 350° for 50 minutes. Serve warm. Top with ice cream if desired.
Cut 3-inch rounds from each slice of bread with a 3-inch plain or fluted cookie cutter. Press carefully into well-buttered tiny muffin tins (about 2 inches wide; these usually come in panels of 12). Bake in preheated 400° oven for about 10 minutes, until rims are lightly browned. Fill with the following:
Heat oven to 350°. In a large skillet, melt butter and cook onion. In a large bowl, beat together 1/3 cup of soup and egg. Stir in bread crumbs and salt. Let crumbs soften about 5 minutes. Add cooked onion and beef. Mix well.
Combine the dry ingredients. Add water and beat with rotary eggbeater for 2 minutes. Pat dry excess moisture from hot dogs. Dip hot dogs in batter, holding hot dog with a fork. Drain off excess batter over the bowl. Fry in hot, deep fat (375°) for 2 to 3 minutes.
Combine cream cheese, sugar, juice, peel and vanilla; mix at medium speed until well blended. Add egg yolks, one at a time, mixing well after adding each egg. Fold in already beaten egg whites. Pour into crust. Bake at 350° for 45 minutes.
Brown meats and drain off fat. Dice cheese and stir with meat until melted. Stir in rest of ingredients and spread on party rye. When ready to serve, place under broiler for 5 to 6 minutes.
Night before sprinkle with celery salt, onion salt, garlic powder, lemon pepper and liquid smoke. Sprinkle generously! Wrap up and seal in foil. Put in refrigerator overnight.
Put in a pan and boil until you think it is done. Add peanut butter, vanilla and a medium-size can of peanuts.
Combine ingredients, then get out cookie sheet. Drop by teaspoon on ungreased sheet and flatten with a fork. Bake at 350° for 7 to 10 minutes, until light brown.
Mix all together, except chocolate chips and wax, and then form into little balls. In a double boiler, at the top, melt 3/4 bar of wax and semi-sweet chocolate chips. Dip 3 or 4 balls at a time with a fork in the wax and chocolate mixture. Place on wax paper to dry.
Drain salmon, reserving liquid. Add enough milk to salmon liquid to measure 1 cup; set aside. Melt margarine in pan. Add onion and cook until tender. Add flour, stirring until smooth. Cook 1 minute slowly. Add milk mixture. Cook over medium heat until thick. Stir in salt and pepper. Remove skin and bones from salmon. Flake salmon with fork. Add lemon juice, 1/2 cup corn flakes and white sauce, stirring well. Refrigerate until chilled. Shape into croquettes. Roll into remaining corn flakes. Place on a greased cookie sheet. Bake at 400° for 30 minutes. Makes 8 servings.
Mix Dream Whip according to directions on box in deep bowl. In separate bowl, mix cream cheese and powdered sugar. Then combine with Dream Whip. Refrigerate while pie shells cook and cool. Pack bottoms of pie shells with coarsely chopped pecans. Bake shells at low setting so pecans won't burn. Pour cream cheese mixture into shell after they have cooled. Top with blueberry pie filling. Refrigerate several hours before serving.
Cream together oleo, oil and salt. Add sugar; beat well. Add eggs one at a time, beating well after each. Add vanilla and lemon extracts. Blend flour and milk alternately. Pour in greased and floured Bundt pan. Put in cold oven at 300°. Bake 1 1/2 hours. Do not peek!
Cook and drain noodles. Brown and drain hamburger. Combine hamburger, noodles, sauce, mushrooms and pepper. Spread in a 9 x 13-inch pan. Spread cheese over top. Place pepperoni on cheese. Bake at 350° for 20 to 25 minutes. Serve with garlic bread.
Cut chicken breasts into strips; marinate in Italian dressing overnight. Remove chicken strips from marinade; roll in Italian bread crumbs. Add salt and pepper to taste. Place in baking dish; sprinkle with Parmesan cheese. Bake at 350° for 1 hour.
Wash new potatoes and slice about 1/8-inch thick. Add cooking oil, soup mix and red pepper. Shake well to coat potatoes. Place in greased casserole dish. Cover with foil and bake in 450° oven until almost done. Remove foil the last few minutes of cooking time. Serve hot.
Mix potatoes, onion, salt, pepper and paprika in 1 1/2-quart casserole. Dot top with butter. Cover. Microwave on High 15 to 20 minutes. Stir every 5 minutes.
Melt together chocolate and butterscotch chips over low heat. Slowly add the noodles. Stir carefully. Spoon drop them onto wax paper. Let cool completely.
Cook potatoes in boiling salted water until tender. Drain potatoes and leave over medium heat until excess moisture evaporates (approximately 1 minute); remove from heat. Add 5 tablespoons butter and mash well. Add milk until reaches desired consistency. Season with salt and pepper. Melt 3 tablespoons butter in large skillet. Add half of mushrooms; saut until beginning to soften (approximately 3 minutes). Add remaining mushrooms and shallots. Saut until juices evaporate and mushrooms brown (approximately 12 minutes); season with salt and pepper. Mix 2/3 of mushrooms into potatoes. Put in bowl and top with remaining mushrooms. Sprinkle with chives. Yield: 8 servings.
Simmer all spices and liquids for 30 minutes, then add chicken and beans. Simmer 10 minutes, then garnish with cheese.
Brown beef and sausage in skillet; add water. Cook until done over medium heat. Stir and break up meat. Add remaining ingredients. Mix. Spoon onto hamburger rolls (open-face). Top with cheese. Bake at 350° for 12 minutes.
Cook grits in 6 cups of water until done; set aside. Mix cheese, eggs, sausage, salt and Tabasco to taste. Mix all together and cook 1 hour.
Sift dry ingredients. Cut in shortening. Add egg, milk, seed and raisins. Bake in well-greased loaf pan about 1 hour at 350°.
Start oven at 425°. Grease 12-cup muffin pan. Sift dry ingredients together into mixing bowl. Beat egg until frothy; add cream and mix well. Stir into dry ingredients until just mixed. Pour into muffin pan. Makes 12 muffins.
Cook whole squash in water until soft. Remove and cool. Cut open and discard seeds and stringy stuff. Spoon out the meat and mash well. Mix other ingredients well. Pour into greased casserole dish. Bake at 300° for 30 to 40 minutes or until set and brown around edges. Serve warm.
Preheat oven to 350°. Combine blueberries, sugar and orange rind; toss and set aside. Beat margarine at medium speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well. Beat in egg substitute. Combine flour, baking powder, baking soda and salt. Combine yogurt, orange juice concentrate and vanilla, mixing well. Add flour mixture alternately with yogurt mixture, beginning and ending with dry ingredients, beating at low speed just until blended after each addition. Pour batter into an 8-inch square baking pan coated with cooking spray; top with blueberry mixture. Sprinkle with crumb topping; bake for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool slightly on a wire rack; serve warm.
Combine dressing, oil, lemon pepper, dill weed and garlic powder. Pour over crackers. Place in warm oven. Bake at 300° for 1 hour. Mix every 15 to 20 minutes.
On a plate, spread the beans, then the sour cream, picante sauce. Top with the cheese and serve with tortilla chips.
Melt butter in a frying pan. Mix all the ingredients together. Simmer over low heat.
Preheat oven to 400 degrees. Grease twelve medium-sized muffin cups or line with paper liners; set side. In medium bowl, combine dry ingredients and orange peel. Add combined egg, orange juice, butter, milk and vanilla; mix until dry ingredients are moistened. Spoon batter into prepared muffin cups, filling each cup half full. Bake 18-20 minutes or until golden brown. Let cool in pan on wire rack 5 minutes. Remove from pan; cool. Serve warm or at room temperature. Spread with whipped butter and marmalade, if desired.
Mix flour, 2/3 c sugar and salt; gradually add milk. Cook over low heat until thick, stirring constantly. Add small amount of hot mixture to egg yolks; stir into remaining hot mixture. Cook 2 minutes. Add margarine and vanilla. Cool. Pour into pie shell. Spread with meringue made by beating egg whites and cream of tarter until stiff, then beating in 6 T sugar, 1 T at a time. Bake in a 350 F oven 12-15 minutes.
Place berries in 1 1/2-quart baking dish. Mix sugar, flour, oleo and salt together with fork and knife or until well mixed. Sprinkle mixture over berries. Bake in preheated 325° oven for 1 hour. Yields 6 servings.
Preheat oven to 400°. Grease 2 baking sheets. In medium saucepan, heat butter, water, sugar and salt to boiling over high heat. When butter melts, remove pan from heat; add flour. Beat until smooth over medium heat. Stir 30 seconds until ball forms. Cool 3 minutes. Beat in 1 egg at a time, beating until dough is smooth between additions. Drop dough onto baking sheets; brush with yolk mixture. Bake dough 25 minutes or until double in size or golden brown. With knife tip, slit puffs so steam escapes. Lower heat to 325°. Bake puffs 15 minutes; remove. To serve, halve puffs crosswise. Remove soft insides. Fill with pastry cream. Cover tops. Drizzle with warm sauce.
Combine first 3 ingredients in top of double boiler. Place over hot (not boiling) water until chips melt. Stir until blended; remove from heat. Add marshmallows and peanuts; mix well. Spread in foil-lined 8-inch square pan. Chill until firm.
Combine flour, oats, sugars, baking powder and salt. Cut in oleo until mixture is crumbly. Reserve 1 cup. Press remaining mixture into 9 x 13-inch pan. Bake 10 minutes. Spread preserves over crust. Sprinkle evenly with chocolate pieces. Combine reserved oat mixture and nuts. Sprinkle over chocolate pieces patting gently. Bake 30 to 35 minutes in 375° oven, until golden brown. Cool completely. Drizzle with melted chocolate if desired. Let chocolate set before cutting into bars.
Boil potatoes in jackets, then peel. Chill potatoes, then grate. In a saucepan, melt butter and add cheese until it almost melts. Take off heat and add sour cream and onions; salt and pepper. Pour sauce over grated potatoes and fold carefully until mixed. Place in oblong pan. Bake at 350° for 45 minutes. Dot 2 tablespoons of butter on top.
Cream shortening and sugar together. Add the beaten eggs. In a separate bowl, make a paste of cocoa and coloring. Add to the cream mixture. Add salt, vanilla, and buttermilk; alternating with flour. Mix well with electric mixer. Fold in soda and vinegar that have been mixed at the last minute. Pour evenly into 3 layer pans or large oblong pan. Bake 25-35 minutes at 350°.
Heat oven to 475° (very hot). Sift dry ingredients together into a bowl. Pour oil and milk into measuring cup without stirring. Then pour all at once into flour and stir with fork until mixture cleans sides of bowl. Drop from spoon onto ungreased baking sheet or ungreased muffin cups. Bake 10 to 12 minutes. Yield: 16 biscuits.
Saute onions and garlic in oil. Mix everything together; simmer for 2 hours. Boil jars and lids. Use one pound meat to 1 pint sauce.
Cream butter and sugar in a large mixing bowl. Add eggs and vanilla; blend well. Combine dry ingredients; blend into creamed mixture. Stir in nuts. Drop by spoonfuls onto a greased cookie sheet. Bake at 350° for 8 to 10 minutes. Do not overcook; they are soft cookies.
Grease a 9 x 13-inch baking pan. Spread undrained pineapple on bottom. Add berries and 3/4 cup sugar. Sprinkle cake mix (dry) over fruit. Drizzle margarine over cake mix. Sprinkle 1/4 cup sugar on this. Add nuts last. Bake in preheated oven at 350° for 35 to 40 minutes.
Thaw crab meat and shrimp and retain liquid. Melt butter. Stir in flour, salt, nutmeg and pepper. Gradually add half and half. Cook until thickened, stirring constantly. Combine 1/2 cup hot mixture with egg yolk. Then add egg yolk mixture to remaining hot mixture; mix well. Cook an additional 1 to 2 minutes until thickened. Stir constantly. Add crab meat, shrimp and liquid and heat through. Remove from heat. Add sherry. Serve over hot rice. Serves 3 to 4.
Dissolve gelatin in 2 cups of boiling water. Add frozen strawberries. Stir occasionally until thawed. Slice bananas and add to gelatin along with drained pineapple. Pour half into a 9 x 13-inch pan. Chill until firm.
Sift together flour, soda, cinnamon, salt, and allspice. In a separate bowl cream margarine and sugar until fluffy. Mix well together the egg, molasses, and water. Add to the sugar/margarine mixture. Add the dry ingredients. Mix. Drop by spoonfuls onto cookie sheet. Bake at 375° for 8-10 minutes.
Mash the avocados with lemon juice, salt and pepper. Mix the mayonnaise and sour cream with taco mix. Arrange the ingredients in layers in a large, shallow casserole dish, starting with the bean dip. Refrigerate 24 to 48 hours to allow flavors to mix. Serve chilled with corn tortilla chips.
Cook cream, sugar and syrup to soft ball stage and pour over freshly popped corn. Dampen hands with cold water and shape into balls. Place on waxed paper to set.
Place cabbage pieces into greased baking dish. Wilt cabbage in microwave approximately 7 minutes. Saute ground beef and onion. Put beef over cabbage. Cover with Ragu or soup. You may sprinkle with celery salt, garlic salt, chili powder or Aunt Jane's crispy salt. Bake 1 hour at 500°.
Grease casserole with 1 tablespoon oleo. Mix all ingredients well. Place in casserole and bake at 350° for 45 minutes to 1 hour.
Add all of the ingredients in a large bowl and mix together very well (dice your onion in small slices). Pour out in a deep casserole dish and put a thin layer of ketchup on top. Cook in a 350° oven for about 1 hour and 15 minutes, covered with aluminum foil. Take out and remove foil and drain off most of the fat. Put back in and cook for about 10 minutes, uncovered.
Cut sausages in 2-inch pieces. Fry in oil until brown on each side. Add peppers and onions. Fry until soft. Add tomato paste and enough water to cover sausages. Simmer for 1 hour. Serve with hard rolls, tossed salad and French fries.
Heat oven to 375°. Place butter in pan to melt in heated oven. Mix all other ingredients together. Pour part of melted butter into batter. Mix well and bake until brown around edges, about 30 minutes.
Remove wing tips and discard. Separate wins at the joints. Dip chicken pieces in milk. Combine taco seasoning and bread crumbs in a plastic bag. Place two or three pieces of chicken in the bag at a time and shake well. Place in a 12 x 8 baking dish. Micro cook until chicken is done, about 14 minutes, giving the dish a half turn every 4 minutes.
Cook noodles in water and drain. In saucepan, combine butter, cheese and heavy cream until warm. Add black pepper, garlic powder and parsley to taste. Add to cooked and drained noodles. Toss gently.
Wash mushrooms, remove stems and chop fine. Remove casing from sausage and put meat in skillet with chopped stems, garlic and 1 tablespoon olive oil. Cook, breaking up meat with a fork, until lightly browned. Add 1 tablespoon olive oil, parsley and cheese. Fill mushroom cavities with the mixture, rounding up tops. Put in shallow baking pan with remaining oil and 1/4 cup of water in bottom of pan. Bake at 350° for 20 minutes. Serve as an hors d'oeuvre or hot as a first course.
Mix together and pour in half baked pie shell. Return to oven. Bake 15 minutes.
Drain fruit. Measure 3/4 cup of combined syrup. Dissolve gelatin and sugar in boiling water. Add orange rind and measured syrup. Chill until slightly thickened. Fold in fruits. Pour into mold and chill until firm, about 4 hours. Unmold and garnish.
Remove stems and wash fresh picked herbs. Measure 1/2 to 1 cup loosely packed herbs. Spread between 2 pieces of paper toweling. Cook on High for 2 to 2 1/2 minutes or until dry and crumbly. Crumble, if desired, and store in an airtight container.
Dissolve the sugar in the boiling water. Add the remaining ingredients. Transfer the mixture into a glass bottle and let stand for thirty days.
Mix all ingredients thoroughly and chill. Cut center out of loaf of round limpa bread. Fill center with dip. Cube limpa center and pile around loaf.
Sift the flour with confectioners sugar 3 times. Beat egg whites with cream of tartar, salt, vanilla and almond extract until stiff enough to hold soft peaks, but still moist and glossy. Beat in sugar, 2 tablespoons at a time. Continue to beat until stiff peaks form. Fold in 1/4 of flour mixture at a time. Bake in a 10-inch tube pan at 375° about 30 minutes or until done. Invert pan and cool cake thoroughly.
Mix both milks together. Dip pickles in milk, then in flour; deep fry. For sauce, use French horseradish, mustard, mayonnaise and garlic salt to taste.
Cover cucumbers, onions and salt with cold water and ice cubes. Let set about 3 hours. Do not use metal container.
Cook chickens until done. Remove chicken from bones. Do not use skins, gizzards or livers. Strain chicken broth. Put 8 cups of the broth in a very large pot. Add lima beans, garden peas, finely chopped carrots, mashed tomatoes and chicken which has been chopped into small pieces. Cook for 1 1/2 hours on medium heat, stirring often to keep from sticking. Reduce liquids about 1 inch by cooking. Add potatoes that have been cooked and drained. Add creamed corn and cooked rice. Turn heat to medium-high and cook for 20 minutes, stirring constantly. If stew doesn't thicken, add a little white sauce (flour and water). Remove from heat.
Preheat oven to 350°. Grease a 1 1/2-quart baking dish. In a 10-inch skillet over medium heat, saute onion in butter 6 minutes or until golden. Add mushrooms and saute 2 minutes. In a large bowl, combine onion and mushrooms with chicken, bread crumbs, peas, eggs, sage, garlic salt and pepper, tossing lightly until mixed. Transfer to baking dish. Cover loosely with foil and bake 40 minutes. Remove foil. Spread soup on top and sprinkle with parsley and paprika. Bake, uncovered, 20 minutes longer or until lightly browned.
Heat oven to 375° and grease 2 cookie sheets. Beat egg whites and salt until soft peaks. Add sugar slowly and beat until stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto cookie sheets. Place in oven and immediately turn oven off. Leave in oven 6 to 8 hours or overnight.
The dressing can be prepared ahead. Just take it out of the fridge a little before mixing salad. Mix salad at the last minute.
Combine all ingredients except cracker crumbs. Place in 3 or 4-quart dish; cover with cracker crumbs. Bake at 350° for 40 minutes. Yields about 10 to 12 servings.
Cook noodles according to package directions. In small bowl, combine Mozzarella and Parmesan cheese. Set aside. In large skillet, add margarine or oil and saute mushrooms and onions. Add Fri-Chik and simmer. In medium mixing bowl, combine soup, milk and cottage cheese. Add to sauteed mixture and stir completely. Grease 9 x 13-inch pan. Layer noodles, 1/3 mushroom sauce and 1/3 cheese. Repeat; bake, uncovered, in a 350° oven for 45 minutes.
Dissolve yeast in water. Add remaining ingredients. Add flour last. Roll out on floured board to desired shape. Put in greased pan; let rise for 10 minutes. Bake at 350° until done.