HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir the carrots, raisins and walnuts together. Beat the orange juice, mayonnaise, yogurt, orange rind and sugar together with whisk or fork. Toss with the carrot mixture. Yields 4 to 6 servings.
Section #1: Melt butter, vegetable oil and cocoa. Allow mixture to cool.
Preheat oven to 350°. Coat an 8 1/2 x 4 1/2-inch loaf pan with vegetable spray. Set aside. In saucepan, mix prune puree or butter, juice and peel. Bring just to boiling. Remove from heat; set aside. In large bowl, combine wheat germ, flours, sugar, baking powder, baking soda and salt. Stir to blend thoroughly. Add remaining ingredients; mix thoroughly. Spread batter in prepared pan. Bake about 50 minutes until pick inserted into center comes out clean. Cool in pan 10 minutes. Turn onto rack to cool completely. Makes 24 slices.
Mix sugar, salt and cornstarch; add egg and liquids. Cook to thickness wanted. Add crisp bacon and fat. Use on Spinach Salad.
Sprinkle garlic salt around the meat and place in baking dish. Place carrots and potatoes around. Combine ingredients and pour over roast. Cover with heavy-duty foil. Bake at 325° for 2 hours.
Cook halved green peppers in boiling water for 2 minutes. Drain and set aside. Oil a shallow baking dish. Cook onion until soft, add meat and cook lightly for 5 to 10 minutes. Add tomatoes, parsley, basil, salt and pepper, combining thoroughly. Lightly fill each pepper half with mixture and place in baking dish. Sprinkle with bread crumbs. Bake at 350° for 30 to 40 minutes.
Simmer celery, green peppers and onions in drippings until done. Add peas, tomatoes and chopped bacon. Season with salt and pepper. Simmer for about 20 minutes.
Brown beef in	Dutch oven. Add other ingredients and cook for 30 minutes covered at medium heat (350° to 375°).
Mix first four ingredients; blend in cornstarch. Bring to a boil over medium heat, stirring constantly until thickened. Remove from heat and stir in brandy flavoring. Let cool.
Put first 9 ingredients in a large bowl; add mustard to mayonnaise, then add to ingredients in bowl. Mix until all ingredients are coated with mayonnaise mixture. Serves 8.
Bring salt, water and vinegar to boil, then simmer for 5 minutes. Pour over okra and other ingredients in jars and seal. Put in bottom of each jar: 1/2 teaspoon celery seed, 1 teaspoon dill seed, 1 clove garlic and 1 small hot pepper pod (I use jalapeno and split up the sides halfway). Makes 5 pints.
Season and cook chicken in enough water to have 1 1/2 quarts broth. Chop and saute onions and peppers in oleo. Cook spaghetti in chicken broth. Add Ro-Tel, onions and peppers and cook until mixed well. Add peas and mushrooms, then cheese. Stir until cheese melts. Add deboned chicken and cook in casserole until it bubbles. Can be frozen.
Cream together. Put in crust of your choice. Refrigerate. After slicing, top pie with Cool Whip and drizzle chocolate syrup over the top.
Beat eggs until foamy. Add cream of tartar. Continue beating until stiff. Add vanilla, sugar, nuts and crackers. Pour into a large greased pie plate and spread evenly. Cook on top shelf of oven at 325° for 35 to 40 minutes (until lightly brown). Cool completely before filling.
In 2-quart casserole dish, layer sweet potatoes, sugar, apple pie filling, orange juice and cinnamon. Dot with butter. Cover and bake 1 hour at 350°. Remove cover last 15 minutes. You may sprinkle miniature marshmallows on top.
Mix all ingredients and freeze in cupcake liners in muffin pan. Take out of freezer approximately 5 minutes before serving.
Combine first 3 ingredients. Beat at medium speed. Add well beaten egg to creamed mixture. Add dry ingredients and blend. Stir in chocolate chips and nuts, just to blended stage. Drop 3-inches apart by tablespoon on cookie sheet and bake at 375° for 8 to 10 minutes. Cool 2 minutes on sheet, then remove.
In Dutch oven or large heavy saucepan, combine water, chicken, onion, salt and pepper. Bring to a boil. Cover and simmer 1 hour until tender. Remove chicken from broth and cool. Bone chicken. Return meat to broth. Bring to a boil. Drop about 1/4 of the tortilla strips into the boiling broth to cover surface. Cover and simmer 2 minutes. Repeat until all strips are added. Remove from heat. Blend in flour and sour cream. Slowly stir into broth and heat through, stirring constantly. Garnish with chopped parsley or paprika.
Cook squash and onion in a small amount of water. Drain well. Add salt and pepper to taste. Mix other ingredients and roll into small balls. Fry in deep oil.
Combine butter and brown sugar in a large mixing bowl. Stir in eggs, mixing well. Add flour, candied orange slices and pecans. Stir until blended. Spread batter into a well-greased 15 x 10 x 1-inch jellyroll pan. Bake at 350° for 25 minutes. Cool 15 minutes in pan. Cut into 2-inch squares. Cool completely in pan. Remove from pan and sprinkle all sides with powdered sugar. Yields about 3 dozen.
Mix all ingredients and cook on low heat for 1 1/2 hours.Put into hot sterilized jars and seal or put into freezer containers.
Layer all ingredients in casserole in order listed. Pour 1 cup water over top. Bake, covered, at 350° for 1 hour. Bake, uncovered, for several minutes longer, or until potatoes are brown.
Chop cucumbers and garlic. Puree everything in blender, except scallions. Chill in refrigerator. Top with scallions. Serves 4 to 6 people.
Cook onions in boiling salted water over low heat for 15 minutes, or until crisp-tender. Drain and place in a shallow baking dish. Combine remaining ingredients; pour over onions. Bake at 350° for 20 to 25 minutes, basting frequently. Yields 12 servings.
Cream shortening and sugars. Add eggs and flavor, and beat well. Add rolled oats. Let stand while you sift flour with baking soda. Add to oats mixture. Drop by teaspoonfuls on greased cookie sheet. Bake in moderate oven (350°) until lightly browned. Very old recipe.
Mix all 3 ingredients and pour in crust. Chill for 1 hour before you serve.
Butter and grease 9 x 13-inch glass pan. Prepare graham cracker crust mixture of choice and cover bottom of dish, reserving a few crumbs for topping. Soften butter or oleo. Add powdered sugar, melted chocolate and egg yolks. Beat well. Beat egg whites and fold into chocolate mixture. Pour over crust and freeze. Cover with ice cream of choice. Vanilla is good and so is mint chocolate chip. Sprinkle remaining crumbs on top.
Melt margarine over medium heat; stir in peanut butter, cocoa and vanilla. Mix until smooth. Remove from heat. Gradually stir in confectioners sugar until blended. Place in lightly greased 9 x 9-inch square pan. Chill in refrigerator. Cut into 1-inch squares to serve.
Combine all ingredients (except milk). Heat and then cool. Beat the milk with mixer until stiff. Fold into Jell-O mixture. Pour into graham cracker pie shell. Chill and serve with whipped cream or Cool Whip.
Brown meat. Cut onions and celery and steam until soft. Put all ingredients into Nesco and let get to boil 15 minutes. Then let simmer 3 hours and serve with noodles, cheese and crackers.
Bake the potato; cut in half. Scoop out some of the inside so that it looks like a boat. Replace the scooped out section with cooked ground meat mixed with sour cream. Cut a sail from slice of cheese and stand upright in the boat on a toothpick. Place 3 mushrooms on the edge of the potato "boat" for the 3 "men."
Brown and drain beef; stir in tomato paste, onion and seasonings. This will be thick. Cook over low heat for 5 minutes, stirring constantly. Place biscuits in a greased muffin pan, pressing to cover bottom and sides. Spoon about 1/4 cup of the mixture (meat) into biscuit lined cups and sprinkle with cheese. Bake at 400° for 10 to 12 minutes. Serves 12.
Preheat oven to 350°. Shred cheese; set aside. In 2 quart saucepan, melt butter over low heat. Blend in flour; add milk all at once; cook stirring constantly, until thickened. Add cheese, salt and pepper. Continue cooking and stirring until cheese melts. Remove from heat. Spread 1/2 cheese sauce in bottom of shallow 2 1/2 quart baking dish. Slice potatoes and onions. Arrange potato and onion slices over cheese sauce layer. Top with remaining cheese sauce. Bake at 350° for 1 hour until potatoes are done. Makes 6 to 8 servings.
Bring apricot juice and brown sugar to a boil; add the pecans and apricots. Pour over sweet potatoes that have been drained and put into casserole. Bake 35 to 45 minutes.
Preheat oven to 300°. Arrange bread on baking sheet. Brush with olive oil. Bake until croutons are golden brown, about 2 minutes. Set aside. Increase oven to 350°.
Wash each slice of dried beef to remove salt.	Chop in half and slice thinly.	Combine remaining ingredients and mix well. Combine beef and bake at 300° for 20 minutes.
Mix butter, sugar, egg and vanilla. Add chips, soda and flour. Blend well. Roll dough into balls and flatten onto ungreased cookie sheet with a fork. Bake at 350° for 12 to 15 minutes. Refrigerate dough until ready to place on cookie sheet.
Mix all ingredients together. Refrigerate overnight. Serve with vegetables, chips or anything of your choice.
Mix as for cake. Pour into greased and floured 9 x 13-inch baking pan. Bake at 350° for about 30 minutes. Floured raisins may be added, if desired. Omit ginger for molasses cake. Serve with hot lemon sauce.
Preheat oven to 425°. Put butter in a 9 x 13-inch pan and melt in oven. Whip eggs on high in blender. Slowly add milk, then flour. Beat for 30 seconds. Pour batter over hot butter. Bake 20 to 25 minutes. When done, sprinkle with powdered sugar, then squeeze lemon juice over the top. Cut in squares and add fresh or frozen fruit. A wonderful brunch for company.
Prepare pudding as directed on package. Add Eagle Brand milk and Cool Whip. Mix together and, in an oblong dish, start a layer of cookies, then bananas, then pudding, ending with pudding as top layer. Crumble cookies on top.
Cook vegetables in small amount of water; set aside. Heat butter in pan. Add flour; cook until bubbly. Add 3 cups water; stir until well blended. Add remaining water with dissolved bouillon and cheese. Add vegetables undrained. Heat and serve.
Brown butter and ground turkey. Stir in onion and hash browns. Cook until onion is partially cooked. Mix in spices. Flatten hash and make 4 shallow dents. Add 1 egg and 3/4 tablespoon catsup to each shallow dent. Bake at 400° for 10 to 15 minutes.
Mix cake mix with jello. Add oil, water and eggs; heat 2 or 3 minutes. Drain frozen berries and keep juice for icing. Add berries and beat. Bake at 350° for 35 or 40 minutes.
Cut tofu into small cubes and marinate in teriyaki sauce for at least 1/2 hour. Rinse Quinoa several times by running fresh water over it in a pot and pouring through a strainer. In a saucepan, bring 2 cups water to a boil. Add Quinoa, reduce heat, cover and simmer until all water is absorbed, about 15 to 20 minutes; set aside. Heat oil in a large, nonstick skillet. Add ginger and stir. Add the onion and celery and cook until lightly browned. Add cooked Quinoa, soy sauce and marinated tofu. Stir once, cover and cook for 5 minutes. Add vegetables. Cook for 2 minutes, covered, or until vegetables are heated through. Do not overcook. Yield: 5 servings.
In a large kettle combine apricots, orange juice and sugar. Cover and simmer for 30 minutes. Mix in lemon juice, cinnamon and ginger. Remove from the heat and cool to room temperature. Puree in a food processor or blender until smooth. Spoon into jars or freezer containers, leaving 1/2-inch headspace. Top with lids. Refrigerate or freeze. Yields 4 cups.
Cook noodles. Steam spinach leaves until soft. Microwave zucchini for 2 minutes in 1/4 cup of water. Put sliced water chestnuts on bottom of 9 x 13-inch pan. Add 1/2 of Ricotta cheese and noodles. Place the remainder of cheese on top of noodles. Add onions and garlic. Add zucchini and spinach. Spread sauce over vegetable layer. Layer noodles, sauce and grated Mozzarella cheese. Cook for 35 minutes at 350°.
Mix thoroughly oil, sugar and eggs. Sift flour, baking soda, salt and cinnamon. Mix in order given. Bake in 9 x 12-inch greased pan at 350° for approximately 1/2 hour or slightly more. Will make very thick batter. Bakes crusty on top.
Heat oven to 350°. Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon juice and garlic powder; mix well. Spread in ungreased 9-inch quiche or pie pan or a 1-quart shallow casserole. Bake at 350° for 25 to 30 minutes. Serve hot or cold with crackers or vegetable dippers. Makes 2 cups.
Combine berries and yogurt in blender. Mix until smooth. Pour into 3 1/2 ounce paper drinking cups. Partially freeze; insert wooden sticks. Freeze firm to eat. Tear off paper cup. Experiment with other flavors.
Combine ground beef, eggs, crumbs, green pepper, milk, catsup, salt and pepper. Divide into patties on aluminum foil squares. Top each patty with a slice of onion and 2 to 3 tablespoons Butter Barbecue Sauce. Bring up sides of foil, fold tight. Fold ends over and over up close to meat. Grill 3 inches from coals on grill for 10 to 12 minutes. Turn and grill 10 to 12 minutes more. Makes 8 servings.
Mix sugar, Karo syrup and water in heavy pot. Cook over medium heat to boiling without stirring. Continue boiling until temperature reaches 310° on candy thermometer. Remove from heat and stir in 1 tablespoon oil flavoring and several drops of food coloring, to get desired color. Pour on greased cookie sheet. Score with knife as candy hardens, working from edges to center. Cool completely and break into pieces. Coat with confectioners sugar.
Line a 13 1/2 x 9 3/4-inch Pyrex dish or pan with foil long enough to be able to fold over the meat.
Mix all ingredients together well. Roll dough into crescent shapes. Bake in a 325° oven on ungreased cookie sheets for approximately 15 minutes. Don't let cookies brown! Cool slightly and roll in confectioners sugar. Yields 3 to 4 dozen.
Mix pineapple and marshmallows. Mix cornstarch, sugar, egg, vinegar and pineapple juice; cook over medium heat until slightly thickened. Cool and combine with Cool Whip. Fold in pineapple and marshmallows. Add apples and nuts. Pour in a 9 x 12-inch pan. Refrigerate 8 hours.
Boil corn 4 minutes. Allow to cool to room temperature. Over a medium heat, grill corn 2 to 3 minutes or until lightly browned. Brush on the maple syrup and continue to grill for an additional 2 to 3 minutes or until the syrup begins to caramelize (it will turn golden brown). Remove the corn from the grill and cool. With a sharp knife, remove the kernels. Saute the bacon until crisp. Add onion and cook until onion is clear. Add the corn. Cook 2 minutes more. Remove the corn mixture from heat; add the sage and salt and pepper to taste.
In a blender combine 2 cups strawberries, half of the bananas, 1/2 cup juice, 1/2 cup yogurt and 4 ice cubes. Puree until thick and smooth. Repeat with the remaining 2 cups strawberries, bananas, 1/2 cup juice, 1/2 cup yogurt and 4 ice cubes.
Spray a large nonstick skillet or electric frying pan with cooking spray. Spread turkey in skillet and brown over medium heat. Crumble and brown evenly. Drain and discard fat. Add remaining ingredients and simmer, uncovered, for 15 minutes or until most of the liquid has evaporated. Stir frequently.
In medium mixing bowl, combine 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into 8 x 8-inch or 9 x 9-inch pan. In small bowl, combine 1/2 cup sugar, brown sugar and 4 tablespoons cocoa. Sprinkle mixture evenly over batter. Pour hot water over top; do not stir.
Take a heaping tablespoon of mayonnaise (as much as you need for the salad). Enough chili sauce to cover the mayonnaise, stir it thoroughly to make a nice shrimp color, squeeze lemon over the mixture, along with a few drops of worcestershire sauce, stir thoroughly. Horseradish is optional, it is great if you like your dressing tangy.
Add all ingredients to a pitcher and stir. Add slices of lemon, if desired. Pour over ice.
Line pan with pastry and trim excess around edge of pan. Bake at 400° for 10 minutes.
Combine all ingredients except flour. Add flour, one cup at a time, blending thoroughly. Pour into well-greased loaf pans. Bake at 350° for 30 to 35 minutes or until well done in the center. Makes two large loaves or 6 to 7 small loaves.
Melt chips and oleo. Gradually add sugar and milk. Cook 8 minutes after full boil, stirring constantly. Remove and add vanilla. Serve warm over ice cream or cake. Keeps a long time in refrigerator. Real good.
Mix cake mix according to directions on package, adding lemon pudding. Pour into a greased or sprayed 9 x 11-inch pan. Bake at 350° until cake is done. While still warm, poke holes in cake with a fork. Mix lemonade and powdered sugar. Pour over baked cake with holes and put back into oven a few minutes.
Place bread in 9-inch square baking dish. In separate bowl, beat eggs and stir in rest of ingredients. Pour over bread. Bake for 45 minutes at 350°.
Line pan with wax paper and bake at 350° for 1 hour and 20 minutes.
Preheat oven to 350°. Mix Cheez Whiz, soup and onion in saucepan; set aside. Grease a large casserole pan. Place broccoli in bottom of pan. Mix all other ingredients together and pour over the top of the broccoli. Bake at 350° for 1 hour. Top with slices of cheese or spoons of Cheez Whiz. Makes approximately 6 to 8 servings.
Salt and pepper pheasant inside and out. Make small incisions all over; insert slivers of bacon. Heat shortening until hot in a baking pan. Add pheasant, turning to coat with oil. Roast in oven at 400° for 15 minutes, basting from time to time.
Mix pie filling and Cool Whip; blend well. Add remaining ingredients; pour into oblong pan and chill.
Brown meat; drain. Add green pepper and onion. Cook until tender. Add half of the chili powder and the Cheez Whiz; stir over low heat until Cheez Whiz is melted. Stir in tomato. Combine remaining Cheez Whiz, eggs, flour, salt and milk. Beat until smooth. Pour into a greased 9-inch pie plate. Sprinkle with cornmeal. Spoon meat mixture over batter to within 1 inch of edges. Bake at 400° for 25 to 30 minutes or until golden brown. Let stand 5 minutes before serving.
Boil yams until tender; drain and peel. Moderately mash yams. Melt butter and add yams. Gradually add remaining ingredients. Beat mixture at high speed until smooth. Consistency should be that of batter, but not too thin.
Preheat oven to 375°. Wash mushrooms; carefully remove stems. Place, button side down, in shallow baking dish; brush with oil. Combine crabmeat, egg, mayonnaise, onion and lemon juice to make filling. Mix together melted butter and bread crumbs. Stuff each mushroom with filling and top with buttered bread crumbs. Bake for 15 minutes.
Mix all ingredients and pour into 8 x 8 pan. Bake 30 minutes at 350 degrees. Good with ham dinner.
Boil broccoli until done. Drain and add milk, cheese and soup (do not add water to soup). Stir well and pour into a casserole pan. Top with stuffing mix. Bake 10 minutes at 350°.
In a large mixing bowl beat pudding mix, milk and coconut flavoring on low speed until combined. Beat on high for 2 minutes. Fold in Cool Whip and coconut. Pour into crust. Sprinkle with toasted coconut. Refrigerate leftovers. Yields 6 to 8 servings.
Preheat oven to 350°. Lay chicken breasts in bottom of baking dish large enough to allow only a single layer. Mix remaining ingredients and pour over chicken. Cover and bake for 1 1/2 hours. Serves 4 to 6.
Combine melted butter or margarine and sugars; add eggs and beat. Sift together flour, cinnamon and baking soda; add to first mixture and blend well. Mix in nuts. Let stand 5 to 10 minutes or until it can be patted into rolls. (Dough will be sticky.) Wrap rolls in waxed paper and store in refrigerator overnight or until ready to use. Cut into 1/4-inch slices; place onto greased cookie sheet. Bake at 375° for 10 minutes. Makes 100 cookies.
Combine all ingredients in a saucepan and bring to a slow boil. Cover and simmer for 20 minutes. Strain before serving.
Pour vinegar and sugar over drained beans in pan. Simmer 30 minutes. Fry bacon in a skillet. Sprinkle over beans.
Preheat oven to 425°. Grease a 12-cup muffin tin with margarine. Combine oat bran, brown sugar, walnuts, raisins, baking powder and salt. Add skim milk, egg and egg white, honey and oil. Mix until ingredients are just moistened. Fill muffin tin and bake for 15 minutes, or until golden brown and a cake tester comes out clean. Yields 12 muffins.
Mix squash and onions. Sprinkle with salt. Let sit for 1 hour; drain. Mix vinegar, sugar, celery and mustard seeds. Add peppers. Bring to a hard boil. Add squash and onions to mixture. Bring to a hard boil and cook for approximately 15 minutes. Fill jars and seal.
Cook pasta according to package directions. Meantime, heat oil in large skillet. Add onion and garlic; cook until soft. Add reserved clam juice and wine to skillet; boil until reduced by half, about 5 minutes. Remove from heat and add clams, thyme, parsley, salt (if needed; canned clams may be sufficiently salty) and red pepper flakes, if desired. Drain pasta; toss with clam sauce and serve immediately.
Mix all ingredients together. Put 4 teaspoons of the mix into a cup. Add boiling water.
Mix dry Jell-O, pineapple and cottage cheese. Fold into Cool Whip. Chill before serving.
Saute onion in margarine until clear color, add okra and cook about 1/2 done. Add chili powder, sugar, salt and chopped tomatoes. Cook until well done, stirring very often. Serves 4 to 6.
Cook raisins in water until tender. Drain thoroughly. Mix sugar and flour; add to raisins, butter and vanilla. Mix the soda with buttermilk, then add to other mixture. Mix well, pour into unbaked pie shell and stripe top with crust. Bake at 350° until crust is browned as desired.
Cut potatoes into one half inch slices. Place a layer in bottom of buttered 1 1/2-quart casserole dish. Sprinkle with brown sugar and salt; dot with butter. Continue layers until all ingredients are used, ending with sugar and butter. Bake, uncovered, at 375° for about 30 minutes or until glazed. Add marshmallows the last 5 minutes to melt. Brown lightly. Serves 6.
Saute onion and bell pepper in butter. Mix eggs, corn (leave juice) and muffin mix in a large bowl. Pour into greased casserole. Put saute on top. Spoon sour cream on top. Sprinkle cheese on top. Bake in a 400° oven for 30 minutes.
Mix and set aside first 4 ingredients. Heat stick-free skillet until very hot. Add oil and chicken and stir-fry until done. Remove chicken. Add sauce ingredients and stir until combined and thick. Return chicken to pan and add peanuts. Heat and serve with rice. (I like onions and green peppers in this, too!)
Fry ground beef in a 3-quart Dutch oven or 5 minutes in the microwave over a colander and bowl, stirring occasionally. Mix all of the remaining ingredients with the ground beef and bring to a boil. Simmer 20 minutes.
Mix sweet potatoes with sugar; blend in 1 1/2 cups Bisquick. Stir in milk. Put 1/2 cup Bisquick on board. Dump mixture. Knead; cut out biscuits. Bake at 375° for 20 minutes.
Mix sour cream, cream cheese, taco seasoning and lemon juice in a mixing bowl (use electric mixer). Lay out on a cookie sheet; cover with lettuce, tomatoes and shredded cheese. Sprinkle paprika on top. Take nacho chips and use the taco salad like dip.
Mix together flour, soda, eggs, sugar, salt and fruit cocktail. Pour batter into 9 x 11-inch pan. Sprinkle brown sugar and nuts on top. Bake in 350° oven for 50 to 60 minutes. Let cool. To serve, top with whipped cream.
Note: Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise
Chop onion fine. In a large frying pan, brown meat with onion, salt and pepper; drain off grease. Add ketchup and relish. Cover and simmer for 15 minutes. Place buns open on cookie sheet; spoon mixture on bottom half of bun. Place 1/2 slice of cheese over each. Put in hot oven or under broiler for a few minutes to toast bun and melt cheese. Makes 10 small sandwiches. Great with French fries.
Brown ground beef and onions in skillet, drain off fat. Stir in other ingredients and simmer 15 to 20 minutes.