HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook carrots and onion in boiling salted water for 15 minutes. Drain reserving 2 cups of cooking water. Melt 2 tablespoons butter. Blend in flour; gradually add cooking water, stirring until thick and smooth. Let boil for 2 minutes; remove from heat. Stir in cheese until melted. Arrange vegetables in casserole. Pour sauce over vegetables. Cover with bread crumbs. Dot with 2 tablespoons butter. Bake at 350° for 30 minutes.
Bring vinegar, water, spices, salt and sugar to boil. Cool. Pour over uncooked meat and let it stand in covered plastic or crock-pot in refrigerator for 4 to 5 days.
To remove the skin form the plantain, cut tips at both ends, cut a slit along the length of the plantain and peel off. To facilitate easier handling, some cooks dip plantains in hot water for 5 minutes and then remove the skin. Once plantains are peeled, cut into diagonal slices, about 1-inch thick. Reserve peels: typically the unbroken skin of the plantain is used for flattening the tostones.
Combine the cream cheese, sugar and margarine, mixing until well blended. Blend in banana and eggs. Add combined remaining ingredients, mixing until just moistened. Pour into greased and floured (9 x 5-inch) baking loaf pan. Bake at 350° for 1 hour and 10 minutes or until wooden toothpick comes out clean. Cool 5 minutes and remove from pan.
Measure words carefully. Add heaping cups of understanding. Use generous amounts of time and patience. Cook with gas on the front burner. Keep temperature low; do not boil. Add dash of humor and a pinch of warm personality. Serve individually.
Mix last four ingredients well. Marinate fish 1/2 hour in refrigerator. Bake in 400° oven 6 to 8 minutes per 1/2 inch. Baste halfway through with remaining marinade. No need to turn fish.
Blend oleo, molasses, sugar and eggs. Beat well. Sift together and add the rest of the ingredients to the oleo mixture. Refrigerate the dough for several hours. Make off into small balls; roll in sugar. Bake at 350° until firm or brown, about 8 to 10 minutes.
Fry hamburger. Drain. Add marinara sauce. Heat to a boil. In Pyrex dish, layer sauce, noodles (do not boil noodles), cottage cheese, Mozzarella cheese and sauce. Repeat 3 layers. Cover with foil. Bake at 350° for 1 hour.
Cream confectioners sugar and cream cheese in a mixer bowl until light and fluffy. Add pudding mix and milk. Beat until smooth. Fold in whipped topping. Sprinkle 1/2 the crushed Oreos on top.
Peel tomatoes, if desired, and slice thinly. With tines of fork, score cucumbers lengthwise and slice thinly. In shallow bowl, arrange layers of tomatoes and cucumbers; sprinkle with cheese and olives. Combine remaining ingredients and pour over all. Chill before serving. If a tangier dressing is desired, add 2 to 4 teaspoons of lemon juice or wine vinegar to the oil, basil and pepper mixture. Makes 8 servings.
Heat oven to 375°. Stir together flour, baking powder and 1/4 teaspoon salt. Beat butter and shortening for 30 seconds; add sugar and beat until fluffy. Add egg, milk and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Cover and chill at least 3 hours. Working with 1/2 of the dough at a time, on a lightly floured surface, roll to 1/8-inch thickness. Cut into desired shapes. Place on an ungreased cookie sheet. Bake in a 375° oven for 8 minutes or until done. Makes 36 to 48. Dough can be frozen and used later.
Saute the onion, green pepper and celery in margarine until tender. Add soup, cheese and broccoli. Add rice and mix well. Place in 2-quart casserole. Bake at 350° for 45 to 60 minutes. (Add mushrooms, if you wish.)
Simmer onion slices in 1/4 cup of the butter until clear, but not brown. Arrange half of	the beans that have been drained in bottom of buttered casserole dish. Spread half of mushroom soup and onions on top of beans, then fill with remaining beans, onions and soup. Bake at 300° for 30 minutes. Brown bread crumbs in rest of butter and spread on top of the casserole.	Bake 10 more minutes until crumbs are hot and slightly browned.
Heat oven to 350°. Mix all ingredients and bake in a casserole for 35 minutes. Serves 4 to 6. Easy but very good.
Mix first 3 ingredients and chill overnight. Divide dough into 3 parts. Roll each out thicker than pie crust into a rectangle. Sprinkle sugar, cinnamon and 1/3 box currants across each piece of dough, then dot each roll with butter. Roll like a jelly roll. Flatten a little across top of roll with rolling pin. Bake at 350° to 375° for 15 to 20 minutes. Do not grease pan.
Brown hamburger; drain. Add remaining ingredients, bring to boil and simmer 20 to 30 minutes. Cook spaghetti as per package instructions.
Mix cake mix, vanilla, buttermilk, coloring, margarine and eggs. Blend until moist. Add soda and vinegar. Beat 4 minutes at medium speed. Bake in two 9-inch greased and floured pans at 350° for 25 minutes. Frost with your favorite cream cheese frosting.
Melt butter and cocoa on low until smooth and thickened. Pour into small bowl and cool. Add vanilla. Add sugar and milk alternately until desired consistency.
Beat cheese until fluffy. Gradually beat in sweetened condensed milk; stir in lemon juice and vanilla. Pour into shell and chill for 3 hours.
Combine milk, sugar, Bisquick and margarine in blender for 3 minutes. Pour into greased pie pan; let stand 5 minutes. Sprinkle coconut on top. Bake 40 minutes at 350°. Leave in oven for 5 minutes longer. Remove and let cool.
Cut meat into cube-size pieces. Cook in large skillet (or wok) in oil with garlic and all spices about 10 minutes. Add bell pepper and onion. Cover and let cook about 10 minutes. Add tomatoes and salsa. Cover and let cook until meat and all veggies are tender (another 5 to 10 minutes). Stir occasionally. Serve with warm tortillas, sour cream and salsa.
Mix soup, broth, chili powder and peppers together; simmer until hot and soup is completely melted. Add deboned chicken. Place Doritos chips in casserole dish and pour mixture over chips. Top with cheese and bake in oven until cheese melts. Serve hot.
Boil chicken and tear from bone. Mix soups, milk and sour cream. Mix butter and broth separate. Put half of the stuffing mix and cover bottom of 9 x 12 pan. Pour a little melted butter and broth over it, then take half of the chicken and put over dressing, then a layer of soups, milk, sour cream ingredients. Keep layering until used all and last, use remaining of dressing mix. Pour over remaining broth and butter. Put in oven with cover and bake at 350° for 45 minutes to 1 hour.
Brown ground beef and onions. Make taco mix according to package. Layer in casserole bowl the ground beef, Ro-Tel, sour cream and chili beans. Shred or slice cheese to cover top and add chips. Bake at 350° for 20 minutes or until casserole is bubbly. Serve with shredded lettuce and chopped tomatoes.
Chop onion and tomato into tiny pieces and set aside. Scoop the insides of the avocado into a bowl, keeping one pit aside.
Pour over filling; let stand 12 hours. Bake at 325° for 1 hour.
Cut cookie dough into 1/8-inch thick slices. Arrange cookie slices on lightly greased baking pan, beginning 1/4 inch from groove of pan. Continue to arrange in circular pattern, slightly overlapping. Press lightly together to seal. Place baking pan in oven. Bake 10 to 12 minutes. Crust is done when edges just begin to brown; top of crust will not be browned.
Cream butter or oleo. Add sugar, eggs and flour. Mix well. Add pineapple and coconut. Drop by teaspoons onto lightly greased cookie sheet. Bake at 350° until edges start to turn brown.
Mix all ingredients. Chill several hours or overnight before serving. Makes 6 to 8 servings.
Add salt and pepper to bread crumbs. Beat egg and add milk. Dip chops in liquid and roll in crumbs. Put 3 tablespoons of fat into skillet and brown chops. Place chops in a baking pan or dish and add boiling water. Cover and bake at 400° for about 40 minutes. Uncover and bake 10 more minutes.
Preheat oven to 325°. Mix coconut, sugar, flour and salt. Stir in egg whites and almond extract. Drop by teaspoonfuls onto lightly greased cookie sheets. Will not spread while baking. Bake for 20 minutes or until edges are golden. Immediately remove from cookie sheet. Makes 18 cookies.
Mix flour, cocoa and soda; set aside. Melt butter in saucepan; stir in sugar. Remove from heat. Add milk, vinegar and vanilla; stir. Add dry ingredients; whisk until well blended. Pour into 2 (8-inch) round pans or 1 (10-inch) square pan. Bake about 20 minutes. Cool; frost with Coconut Pecan Icing.
Mix ingredients and press into a 9-inch pie pan. Freeze. Fill with ice cream or chocolate mousse.
Cream the butter and sugar well. Mix all egg yolks until smooth. A small amount of egg white may be added to egg yolk mixture. Add the egg mixture to the sugar and butter and blend well. Add the flour gradually as you may not need the full amount and you don't want the dough too stiff or it will not roll out well. Work the flour into your cookie mixture with your hands. They work better than a spoon. Take a small portion of dough and roll it into the size and length of a pencil. Cross one end over the other end of dough to form a wreath. Dip the wreath into raw egg white and then into sugar. Place on greased cookie sheet and bake at 325° to 350° for about 20 minutes or until golden or lightly browned.
Cream together margarine and sugar; add eggs, chocolate, flour and nuts. Beat well. Bake in jelly roll pan for 15 to 20 minutes at 350°.
Remove all the unpopped kernels from the bowl. Mix sugar, syrup and butter. Bring to a boil over medium heat, stirring constantly, to 212° for 10 to 15 minutes or until light caramel color or 290°. Remove from heat. Add vanilla. Pour over corn and nuts. Toss with 2 spoons until corn is dry. Break apart and spread on aluminum foil.
In a bowl, combine rice, 1/4 cup egg substitute, and half of the cheese; mix well. Pat into the bottom and up sides of a 9 inch pie plate coated with non stick cooking spray, set aside. In another bowl, combine broccoli, mushrooms, milk, margarine, and remaining egg substitute. Pour into crust. Bake, uncovered, at 375 degrees for 20-25 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Return to the oven until cheese melts. Yield: 8 servings.
Combine and mix in blender. Mix with crushed ice (12 ice cubes). May add 1 package frozen strawberries.
Heat oven to 375°. Grease a square 8-inch baking dish. Cook and stir ground beef until brown. Stir sour cream, mayo, cheese and onion; set aside. Mix baking mix and water until soft dough forms. Pat in pan, pressing dough 1/2-inch up sides. Layer beef, tomatoes and green peppers in pan. Spoon sour cream mixture over top. Sprinkle with paprika if desired. Bake 25 to 30 minutes. Makes 5 to 6 servings.
Trim crust from 6 slices of bread. Butter bread and cut into strips. Line large casserole dish with bread. Brown 1 lb. sausage. Drain well on paper towel. Spread over bread. Grate cheese, sprinkle over sausage. Beat eggs with milk, salt, pepper, and dry mustard. Pour over sausage mixture. Let sit in refrigerator 8 hours at least before cooking. Bake at 350° for 45 minutes. Can be frozen after setting for 8 hours. before cooking.
Mix all ingredients in a medium bowl. Dip zucchini in batter to coat. Bake at 350° for 25 minutes or until golden.
Beat eggs, add sugar and syrup. Mix well. Add remaining ingredients mixing well. Pour into unbaked pie shell. Bake 45 minutes at 325°.
Cream greeting and smiles thoroughly. Add handshakes separately; add love slowly. Sift in hospitality and fold in interest in others carefully. Bake in a moderate oven; serve warm to all new acquaintances.
Cook unpeeled potatoes in water in saucepan, covered. Simmer until tender. Drain water and cool potatoes. Peel and coarsely shred. Mix cheese and melted margarine. Add potatoes and mix. Add onions and season with salt and pepper. Fold in sour cream. Pour into a greased baking dish and sprinkle with paprika. Bake for 30 minutes at 350°. (May be made ahead and frozen before baking.) When ready to use, remove from the freezer, thawed and baked as directed.
In a small bowl, whisk eggs to frothy. Gradually beat in milk. Add flour, sugar, baking powder and salt. Beat smooth. Put 1-inch of oil in large skillet and heat. Put part of batter in a funnel, holding the bottom with finger. Then hold over the oil and make a lacy pattern, starting in center. Fry until golden brown. Remove and drain on paper towels or brown paper. Sprinkle with powdered sugar and serve immediately while warm.
Prepare pie crust for 1-crust pie; use to line 9-inch pie pan. Make high stand-up edge. Set aside. Preheat oven to 425°. In a large bowl, with mixer at medium speed, beat pumpkin, evaporated milk, eggs, sugar, cinnamon, ginger and salt. Pour pumpkin mixture evenly into unbaked pie shell. Bake at 425° for 15 minutes. Reduce oven temperature to 350° and bake about 45 minutes longer or until knife inserted in center comes out clean. Cool on wire rack about 1 1/2 hours before serving.
Melt butter in a large frypan. Add beef. Saute for about 5 minutes on medium heat. Add flour and mix. Slowly add half and half, soup and chicken broth. Salt and pepper to taste. If mixture is too thick, add some more half and half. Heat through. Serve over toasted English muffins for breakfast. Very good over baked potatoes for dinner.
Combine all ingredients in large bowl. Pour into lightly greased casserole(s). Bake at 400° about 1 hour, until hot and bubbly. Serve with tossed salad and garlic bread. Makes enough for 2 meals for small family or 1 meal for large family. Freezes well.
Scald milk; add butter, cheese, salt and pepper and mix well. Turn oven to 350°. Separate eggs; beat whites and yolks until thick. Slowly add yolks to cheese sauce and fold in egg whites and bread crumbs. Pour into ungreased baking dish and bake for 30 minutes.
Follow directions for stuffing mix. Add cream of mushroom soup and water to mix. Layer the pork chops in 9 x 13 pan. Top with stuffing mix. Bake at 325° for 45 minutes.
Mix all ingredients (except Smok-Y-Links) over medium heat in saucepan until well mixed. Cut Smok-Y-Links into fourths. Pour sauce and Smok-Y-Links into bowl. Cover and refrigerate overnight. Put in crock-pot on low until hot. (Can use fondue pot on low.)
Stir-fry sirloin strips in oil until cooked. Set aside. Prepare Rice-A-Roni according to package directions along with the rice, water, mushrooms and soy sauce. When the Rice-A-Roni is cooked, add the meat and whatever cooked vegetables you like. Reheat until meat and vegetables are warmed. Sprinkle with chow mein noodles.
Let all ingredients except chicken come to a boil. Add chicken and pour into 3-quart casserole dish lined with crust. Put top crust on and bake 40 to 45 minutes at 350°.
Dissolve bouillon cube in 1/3 cup hot water. Add to rest of ingredients and mix well. Bake in a 2-quart casserole dish (uncovered) for 45 minutes at 350°. Stir once or twice.
Mix juice and bananas. Cream margarine and sugar; add egg and banana mix. Stir in flour, nutmeg, baking powder and soda. Stir in nuts. Bake at 350° for 1 hour and 20 minutes in well-greased loaf pan.
Combine crackers, egg whites and vanilla. Press into a greased pie plate and cook at 350° until light brown. Let cool.
Mix dry ingredients together. Add oil, milk and eggs. Then add prunes and vanilla. Add nuts. Beat 2 minutes. Bake at 350° for 35 to 40 minutes.
Place all ingredients in a casserole dish; do not blend together until after cooking in microwave for 2 minutes. After 2 minutes in the microwave, mix well. Add nuts, place on waxed paper and place in the freezer for 1 hour.
Bake cake in 2 round cake pans according to directions. Cool and refrigerate to chill. Cut 1 layer into small pieces and place in punch bowl. Mix pudding according to package. Spread 1/2 pudding on top of cake. Add 1/2 berries; layer 1/2 of pineapple (drained) on top and add 1 sliced banana. Repeat with other cake layer, ending with whipped topping. Chill overnight in refrigerator.
Preheat oven to 350°. Sprinkle 1/2 of the pecans in a 10-inch Bundt pan sprayed with Pam; set aside. Combine sugar and cinnamon mixture. Cut each biscuit in half; roll each one in sugar-cinnamon mixture. Layer in the pan. Put other half of pecans on top. Combine brown sugar into melted margarine. (Boil 1 minute.) Pour over top of the raw biscuits. Bake 30 to 40 minutes. Cool 10 minutes in the pan, then invert onto a platter. Serve warm.
Stir first 3 ingredients in a non-aluminum 4-quart bowl. Add fruit and cover with plastic wrap. Refrigerate. Makes 10 cups.
Brown ground meat, onion, celery, garlic, mushrooms and salt together. Drain grease off. Place creamed corn and any other vegetables desired in the bottom of a casserole dish. Add the ground meat mixture as the next layer. Spoon the mashed potatoes on as the last layer. Sprinkle with salt, pepper, parsley flakes, chives and dot with butter. Bake until brown, approximately 30 minutes at 350°.
Mix all ingredients and drop by spoonfuls on an ungreased cookie sheet. Bake for 10 minutes at 350 degrees. Serve warm.
Slice bread 1/2-inch thick, then butter. Make sandwiches. Dip in batter; fry until brown in oil.
Mix all ingredients in a large bowl. Fold in 1/2 cup chopped walnuts or pecans. Pour into well-greased Bundt pan. Bake at 350° for 50 to 55 minutes.
Melt margarine in saucepan. Add onion, seasonings and rice, stirring constantly until rice is slightly browned. Pour rice into large casserole which has been sprayed with Pam. Cook chicken in saucepan until almost done, then place it on top of rice. Add broth plus enough water to equal 2 cups. Cover and bake 20 to 30 minutes or until broth is absorbed.
Melt oleo in 9 x 13-inch pan. Mix other ingredients and pour in pan over oleo. Bake at 375° for 35 or 40 minutes or until golden brown.
Prepare cake according to directions on package. Place well-greased paper cup (hot drink cups) on a baking sheet. Spoon in batter filling cups 1/2 full. Bake in a moderate oven about 375° for 25 minutes.
Brown first three ingredients. Add all other ingredients. Bake at 375° for 1 1/2 hours.
Use whatever kind of fruit you choose or fresh fruit, sweetened to your liking equal to 1 large can. Melt oleo in 9 x 12-inch baking pan or dish. Bring fruit to a boil. Mix ingredients. Pour over melted oleo. Pour hot fruit on next. Bake at 350° until light brown or how you like it.
Combine first 6 ingredients; chill. To serve, add ginger ale, stirring well. Yield: About 4 1/2 quarts.
Combine margarine, sugar and eggs. Mix well. Combine flour, baking powder and salt. Stir into butter alternately with eggnog, mixing only until dry ingredients are moistened. Fold in pecans, raisins and cherries. Spoon into greased (with Pam) 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for 70 minutes or until bread tests done.
Preheat oven to 400°. Dissolve yeast in 1 tablespoon warm water. Add other ingredients. Knead down and let rise once. Divide dough into 3 balls. Roll round and thin as pie crust. Spread with butter; cut as pie. Roll each piece, starting from outer edge to point. Place far enough apart on pan so as not to touch when they rise. Let rise. Bake 10 to 15 minutes at 400°. Brush with butter when removed from oven.
Cream together sugar and butter. Add eggs and beat well. In a separate bowl, combine flour, baking powder, cinnamon and salt. In yet another bowl, combine pumpkin and milk. Add flour mixture and pumpkin mixture alternately to creamed mixture, beating well after each addition. Spoon into greased muffin tins. Makes about 2 dozen. Bake at 350° for 18 to 20 minutes.
If using chopped ham, add chopped green pepper and onion to taste. If using bacon, crumble and add chopped mushrooms. Sprinkle over bottom of greased quiche dish or pie plate.
Preheat oven to 325°. Cream butter, shortening and sugar until fluffy. Add eggs 1 at a time, beating well after each addition. Sift together flour, salt and baking powder. Add flour and milk to creamed mixture, mixing well. Add flavorings and mix well. Pour into greased and floured tube pan. Bake 1 hour or until pick inserted in center comes out clean.
Mix corned beef, sauerkraut (after well drained) and cream cheese. Refrigerate overnight. Roll mixture into walnut size balls. Dip balls into beaten eggs and roll in bread crumbs. Deep fry until golden brown. Put on paper towel to drip. Serve warm or at room temperature.
Mix all ingredients; beat thoroughly. Pack into a loaf pan. Pour one 8 ounce can tomato sauce over all and bake 1 hour at 350°.
In Bundt pan, mix cake mix and pudding dry. Fold in sour cream, eggs, oil and water. Add chocolate chips. Bake at 350° for 50 to 60 minutes.
Chop unpeeled zucchini, shallots and garlic. Melt butter or margarine in a heavy frying pan. Add chopped vegetables. Cook for 10 to 20 minutes (stir to keep from burning; you don't want it to brown). Put all ingredients except for table cream into blender and blend. Add table cream and blend.
Combine bacon drippings and flour in a large Dutch oven; cook over medium heat, stirring constantly, 10 to 15 minutes or until roux is the color of copper penny. Stir in onion, celery and garlic; cook 5 minutes, uncovered, stirring occasionally. Add tomatoes, tomato sauce, water, salt and pepper. Simmer over medium heat for 1 hour, stirring occasionally. Add shrimp, crabmeat and okra. Simmer for 20 minutes. Add oysters, if desired, and Worcestershire sauce. Simmer 10 minutes. Serve over hot cooked rice. Yields 4 1/2 quarts.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Pour pineapple with juice in pan, then sprinkle dry cake mix over pineapple. Sprinkle pecans over cake mixture. Melt butter or margarine and pour over pecans. Bake for 50 minutes. Cherry pie filling or apple pie filling may be substituted for crushed pineapple.
Mix tomato sauce, cheese, 1 teaspoon oregano and 1/4 cup of water in 1-quart saucepan. Heat over medium heat, stirring constantly, until cheese is melted and sauce is bubbly.
Put all ingredients into blender. Blend for about 1 minute. Makes 1 large glass.
Mix all ingredients thoroughly and pour into unbaked pie shell. Bake at 325° for 35 minutes or until brown or until knife comes out clean.
Cook carrots until tender. In a deep bowl, arrange layers of carrots, onion and pepper. Combine remaining ingredients in pan and bring to a boil, stirring until well blended. Pour over carrots and refrigerate overnight.
Prepare rice as directed on package. Melt margarine. Add onions and broccoli until broccoli is thawed. Remove from heat. Add rice, cheese, soup and milk; mix well. Cook 1 hour at 250°, covered.
Dissolve jello in hot water. Add other ingredients. Mix thoroughly. Pour into desired container and congeal.
In small bowl, combine cream cheese, powdered sugar and margarine. Mix well. Add Cool Whip and mix well. In larger bowl, combine pudding, milk and vanilla; mix until thickened. Add cream cheese mixture to the pudding mixture. Crush cookies and spread half the bag on the bottom of 13 x 9 baking dish. Spread evenly. Spoon mixture on top of the Oreos and spread evenly, carefully not mixing cookies into the pudding mixture. Top with remaining crushed Oreos. Cover and refrigerate at least 2 hours. Must be kept refrigerated.
Heat tomato soup. Soften Knox gelatine in hot water. Pour soup and gelatine into bowl and add mayonnaise and softened cream cheese. Mix well with electric mixer. Add diced vegetables and shrimp. Stir well and pour into bowl or mold. Chill 3 hours.
Put can of cherries in bottom of rectangular cake pan and even out. Drain pineapple juice from can. Put pineapple evenly on top of cherries. Dump cake mix (dry) on top. Even out. Place pads of butter all over the top about every 2 inches. Bake at 375° for 45 to 60 minutes or until golden brown on top.
Mix pickling lime with water. Soak cucumbers for 24 hours, stirring occasionally in lime water. Soak in crockery, enamelware, or plastic (not aluminum pans). Remove from lime water and rinse in 3 cool waters. Soak 3 additional hours in ice and water. Remove carefully to drain.
Preheat oven to 425°. Allow chicken to bake for 10 minutes, then flip and rotate chicken breasts. Season as desired and pour cooking wine over the breasts. Allow to cook for another 8 to 10 minutes or until done.