HumbleIntelligence/food-ner-1-Million huggingface dataset:
Select an apple that is ripe, but firm and well shaped. Peel smooth, then ream out stem and blossom ends. You're now ready for carving. Use a very sharp knife. Dip the apple in lemon juice to prevent discoloration. Start carving by cutting brow line. Then cut two vertical lines at right angles for the nose. Cut in and around nose and out over cheek. Hollow out slits for eyes, about 1/2-inch below brow line and in toward nose bridge. Remove enough below nose to form chin and mouth. Carve mouth by cutting very thin slits, which will dry into perfect shape.
Cut ham into bite size strips. Set aside. Cut potatoes into quarters. Cook potatoes in boiling water in a large skillet until tender, about 10 minutes.
Mix cake as directed. Add melted butter; mix well. Pour 1/2 batter in 9 x 13 greased pan. Bake 8 to 10 minutes at 350°. Melt caramels and milk in double boiler or microwave. Spoon over cake. Sprinkle nuts and chocolate chips over caramel. Pour remaining batter over mixture and bake approximately 15 minutes or until cake is done.
Preheat oven to 350°. Brown ground beef; add sauce. Cook noodles and drain. Mix noodles with sour cream, cream cheese and green onions. In casserole dish, put layer of meat sauce, noodles and then grated cheese. Bake for 35 minutes. Serves 8.
Chill Pet milk until it's icy, then whip. Fold in other ingredients. Pour into pie crust. Put in icebox. Serve in 1 hour. Will make 2 small pies.
Mix all ingredients together and bake at 350° for 30 minutes. Can be topped with cracker crumbs or bread crumbs.
Cut up apples into small pieces and place into bottom crust. (Use frozen pie crust or make own from basic pie crust recipe.) Mix the remaining ingredients, except condensed milk and 1 tablespoon sugar. Pour over apples. For top of crust, mix the condensed milk and 1 tablespoon of sugar together. Brush on sides of bottom crust, then place top crust on and brush mixture over the top. Bake at 350° for 30 to 40 minutes, until golden brown. Serve with ice cream or plain.
Place all ingredients in crock-pot. Turn crock-pot to high heat and cook 2 hours. Lower heat to low and cook until all ingredients are fork-tender. Serves 6.
Cook bacon until almost done. Dice shrimp to very small pieces (run through a coarse grinder if you'd prefer). Dice water chestnuts in same manner. Combine shrimp, water chestnuts, mayonnaise, curry powder and lemon juice. Season to taste. Split Kaiser rolls and scrape out soft centers of both halves. Spoon shrimp mixture into hollows of Kaiser rolls. Top with slices of tomatoes and bacon. Bake at 350° for about 10 minutes.
Melt butter and toss with herb seasoned dressing mix. Take 1/2 of this mixture and mix with squash, soup, sour cream and onion. Pour into greased baking dish and spread. Put rest of dressing mixture on top. Bake at 350° for 1 hour.
Cook apple, pepper and curry in butter until pepper is tender. Add soup and water. Heat. Stir now and then. Makes 2 to 3 servings.
Melt butter in 1 cup boiling water. Add flour and salt all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat; cool slightly. Next add eggs, one at a time, making sure you beat smooth after you add each egg.
Drain noodles. Melt butter in saucepan. Blend in flour and seasonings. Stir in milk gradually. Cook until thickened, stirring constantly. Combine noodles, sauce and ham. Pour into buttered 2-quart casserole. Top with crumbs. Bake at 350° for 20 minutes.
Crumble wafers; then mix all ingredients together. Press into pan. If you have a Jell-O mold, press into it. Then chill. Serve.
Mix all ingredients, except peanuts, in top of a double boiler. Add peanuts. Drop by rounded teaspoonful onto wax paper.
Preheat oven to 350° (325° glass pan). Melt morsels and margarine. Stir in crumbs and nuts. Press 1/2 in 9 x 13-inch pan. In large mixing bowl beat cheese until fluffy. Mix Eagle Brand, vanilla and egg. Pour into prepared pan and top with remaining crumb mixture. Bake 25 to 30 minutes or until toothpick into center comes out clean. Cool to room temperature and chill before cutting. Keep refrigerated!!!
Cream the butter and sugars until fluffy. Beat in egg and vanilla. Mix flour, salt and soda. Gradually blend into creamed mixture. Stir in granola and raisins. Drop by heaping teaspoonful on greased or nonstick baking sheets. Bake at 375° until golden brown, 10 to 12 minutes. Let stand a few minutes on baking sheets before removing to wire racks to complete cooling.
Dip fresh cauliflower, broccoli, celery, cubed radishes, onions or green peppers. Blend all the ingredients well before you do so.
Dissolve sugar in evaporated milk. Add vanilla flavoring, salt and bananas. Stir in sweet milk to fill line of ice cream churn. Freeze in ice cream churn as directed.
Cook chicken. Remove bones and dice. Melt oleo and stir in flour. Add sour cream; cook and stir until bubbly. Add soup, chicken and chili. Put in casserole. Bake at 350° for 30 minutes. Remove and sprinkle with cheese, then bake 10 minutes longer. Serve over rice or crepes.
Mix all ingredients together. Roll into walnut size balls and flatten on a greased cookie sheet. Sprinkle each cookie with 1 tsp. red or white sugar. Bake at 350° for 8 - 10 minutes. Makes 6 dozen.
Cut lamb legs in strips. Add black pepper and salt to 3 tablespoons flour; mix good with flour. Pour 1 cup oil into skillet or frying pan. When oil is hot, add lamb. Keep turning until meat is soft; then add rest of flour. Keep turning until gravy thickens. Add water; stir. Move to larger pot, if needed. Cook. Lower heat for 20 minutes of until meat is soft and gravy is right. Fry bacon until crisp; chop up. Cook 1 1/2 cups rice. Put in separate bowls chopped pepper, celery, eggs, peanuts, coconut, raisins, orange peel, bacon and curry powder. Put spoon of rice on plate and all of each kind of chopping over rice. Serves 4 to 5 people.
Heat oven to 450°. Saute onions in butter in large skillet until crisp-tender. Remove from heat.
Brown ground beef in large pot. Add onion and cook 5 to 10 minutes. Drain grease off meat. Stir in the flour to thicken. Add all other ingredients. Cook about 20 to 30 minutes. Serve with crackers or cornbread. Serves 6 to 8.
Combine all ingredients. Whip with mixer until well blended and fluffy. Serve with apple slices.
Partially cook noodles and set aside. Mix soup and milk; add peas, meat and noodles. Layer in greased casserole half of mixture, then layer of cheese. Top with cheese and bake at 350° for 30 minutes. Serves 6.
Pour the grits into boiling water to which salt has been added. Mix well, and cook until thickened. Add the butter, beaten eggs, milk and cheese. Stir thoroughly and place in a greased 2-quart casserole. Bake at 350° about 30 minutes. Yields 4 to 6 servings.
Cream 1/2 cup butter. Add 1 cup confectioners sugar. Cream together and then blend in beaten egg. Pour into double boiler or use saucepan and heat slowly. Beat well with a wire whisk. When heated, but not boiling, remove from heat and add 2 tablespoons of good whiskey. Serve over steamed pudding, warm apple pudding or baked apple.
Cream the butter. Add 2 cups sugars (sift sugars together). Add egg yolks, one at a time. Beat until well blended. Mix in flavoring. Add flour that has been mixed with baking powder. Alternate mixing flour and milk. Add egg whites that have been beaten to stiff stage; fold into batter. Pour into cake pan and bake at 350° for 1 hour.
Preheat oven to 350°. Grease and flour two 8 1/2-inch loaf pans or 3 (6-inch) loaf pans.
Mix flour, soda, cinnamon and salt together. Make a well in center of dry ingredients and add eggs, oil and strawberries. Mix by hand. Pour into 2 greased and floured loaf pans. Bake at 325` for one hour.
Combine tomatoes, garlic, oil and salt and pepper to taste in a large bowl. Stir to mix well. Serve over hot, freshly cooked fettuccine in a warmed serving bowl.
Mix all ingredients in large casserole. Cover and bake at 250° for 4 hours. Remove cover the last 3 hours. Serve hot or cold. Makes enough for 12 picnic servings.
Combine ingredients and chill dough about 20 minutes before baking. Bake at 350° for 10 minutes.
Mix flour, baking soda, sugar and salt; with fingers, rub in butter. Add raisins, then buttermilk until moistened. On floured board, knead dough for 1 minute. Add little more flour to dough if sticky. Shape dough into ball and put in buttered dish. With sharp knife, cut an X on top of loaf and brush with milk. Bake at 350° for 55 to 60 minutes. Turn out on rack and cool completely before slicing.
Combine the first 3 ingredients in paper bag. Add the chicken and shake. Put chicken pieces, skin side down, in shallow casserole. Pour 1/2 cup melted margarine over. Sprinkle with remaining flour. Bake at 400° for 20 minutes. Blend the honey, lemon juice, tarragon and 1/2 cup melted margarine. Turn chicken over; cover with mixture. Return to oven for another 30 minutes or longer, basting twice.
Combine marshmallows and drained fruit. Let stand until marshmallows have softened. Combine mayonnaise, whipped cream and cheese. Mix well until creamy. Add fruit. Pour into refrigerator tray and freeze 3 hours. Cut into squares and serve on lettuce with whipped cream, if desired. Yields 8 large servings.
Mix and cook in double boiler until thick. May be a little thin until cool. Pour in baked pie shell.
Mix all ingredients together, except bread, and refrigerate overnight. Cut out middle of bread. Slice up sections removed and put around outside edge of tray. Put dip in middle of bread.
Mix together and freeze. Freeze in container you can scoop the semi-frozen slushies from. Put a couple of scoops in a glass and pour 7-Up or ginger ale over and stir. Should look like or have the consistency of a frozen Margarita.
Mix together the sour cream, Miracle Whip, onion and drained, squeezed dry spinach. Blend in the soup mix. Put into an airtight container and refrigerate for at least 4 hours before serving. It spreads well onto crackers or rye toast. It will keep for 3 days before it becomes watery.
Mix milk, lemonade and topping together well. Spoon into pie crust. Chill well before serving. This pie freezes well.
Mix; let stand in refrigerator 2 hours. Roll thin; cut and put on cookie sheet. Freeze. When frozen, put in freezer bags.
Mix ground chuck, salt, chili sauce and oregano together lightly. Split English muffins in half. On each half, spread meat mixture about 1/2-inch thick. Place several slices of onion on top of meat. Cut pieces of cheese in half and crisscross them on top of meat and onion mixture. Place in a 400° oven for 8 to 10 minutes or until cheese is melted and bubbling. Serve immediately.
Preheat oven to 325°. In large skillet, combine the zucchini or squash, onion, butter and water; cook slowly until tender. Add the hominy, pepper, sour cream, salt and 1 cup cheese. Pour into a greased 3-quart baking dish. Top with remaining cheese and sprinkle with crushed corn chips. Bake 1 hour at 325°.
Sift all dry ingredients in a medium bowl. Add oil and eggs; mix well. Add milk and sweet potato; mix well, then add nuts last. Bake in pound cake pan for 1 hour at 325°.
Preheat oven to 350°. Cook noodles according to package directions. Brown meat and drain grease. Add tomato sauce and flour. Simmer until thickened. Combine sour cream and salt. Place cooked noodles in bottom of quart casserole. Layer with the sour cream mixture and top with the hamburger mixture. Cover and bake 30 minutes.
Combine eggs, sugar, salt, milk, vanilla and coconut. Blend; pour into pie shell. Bake at 400° for 10 minutes. Reduce oven temperature to 325° and bake 25 minutes or until knife inserted halfway between center and edge comes out clean.
Sift together flour, spices, soda and salt. In a bowl mix oil, sugar and pumpkin by hand. Add flour mixture to pumpkin a little at a time, until blended. Pour into 2 greased and floured loaf pans. Bake at 350° until done, 45 to 50 minutes, or until toothpick comes out clean.
Put chicken in buttered dish, 8 x 8-inch or 13 x 9-inch, depending on number of chicken breasts. Pour undiluted soup over chicken breasts. Place 1 slice cheese on each piece of chicken. Spread prepared dressing over all. Bake at 350° for 1 hour.
Mix and sift dry ingredients. Add milk and cook slowly. Add cocoa and stir. Beat egg yolks and stir them into hot mixture. Add butter and vanilla. Continue stirring and cook until stiff. Cool and put in cool pie shell. Add meringue and bake until light brown. Cool.
Preheat oven to 325°. Beat eggs. Add milk, sugar, salt, cinnamon, vanilla and nutmeg; beat again. Add bread and raisins, then stir. Pour into a 12 x 8-inch baking dish. Bake until light brown on top. Serves 8.
Mix cake mix, eggs and oil. Add remaining ingredients, as desired. Mix well and drop by spoonful onto cookie sheet. Bake 8 to 10 minutes at 350°.
Heat oven to 350°. Grease bottom of a 9 x 13-inch pan. Sprinkle pecans and coconut in bottom of pan. Mix cake mix according to package directions. Pour over pecans and coconut. Combine cream cheese, butter and confectioners sugar; pour over cake batter, leaving 1/2 to 1-inch on sides. Bake for 50 minutes. Serve from pan.
Cream butter and sugar. Beat eggs (separated); add other ingredients. Bake in loaf pan at 300° for around an hour.
Preheat oven to 500°. Combine flour, cayenne and salt. Combine egg whites and water. Combine bread crumbs and pecans. Dip chicken pieces in seasoned flour, then egg whites, then bread crumbs mixture. Brush sheet pan with oil. Place chicken on pan. Bake 8 to 10 minutes. Turn chicken and bake additional 5 to 8 minutes or until golden brown.
Brown beef, onion and green pepper. Place a layer of beef mixture, a layer of corn and a layer of tomatoes in casserole; repeat, ending with tomatoes. Sprinkle crumbs over top. Top with butter. Bake in 350° oven for about 1 hour. Yields 6 to 8 servings.
Cook cranberries, sugar and water until thick. Before removing from heat, add jello and marshmallows. Allow to dissolve. Stir in celery, apples and nuts.
Combine marshmallows and milk in saucepan over low heat, stirring constantly until marshmallows melt. Remove and cool. Add liqueurs. Whip cream until it peaks. Fold into marshmallow mixture and pour into pie shell. Refrigerate overnight.
Cream the margarine, cream cheese and sugar. Add egg, milk and vanilla. Add cooled chocolate and dry ingredients. Drop by 1/2 teaspoon on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Cook macaroni in boiling water with 1 tablespoon cooking oil. Drain off liquid. Meanwhile, brown beef and onion. Add tomato juice, brown sugar, salt, pepper, chili powder and cooked macaroni. Simmer 10 to 15 minutes. Pour into dish and serve. Makes 8 to 10 servings.
Heat water for the noodles and let come to a boil in a separate pot. Add noodles to boiling water when you add the mushrooms and black olives to the Spanish chicken mixture in the large skillet. Begin by sauteed chicken strips in a large/deep skillet on medium-low heat with the olive oil, turning occasionally.
Dissolve yeast in lukewarm water. Let stand 5 minutes. Sift flour, baking soda, baking powder, salt and sugar together. Add shortening and cut in with pastry blender. Add yeast to buttermilk. Add to flour mixture slowly, stirring in with a fork. Turn dough out onto lightly floured board; knead several times. Roll 1/2-inch thick. Cut with biscuit cutter and place on ungreased baking sheet. Bake at 450° for 10 to 12 minutes. Yields 2 dozen.
Cream margarine and sugars; add rest of ingredients. Mix well. Refrigerate for 8 hours. Spoon out and make a ball with dough. Put on cookie sheet and press down with a glass to make it round. Sprinkle with sugar. Bake at 350° until golden brown.
Mix meat and vegetables in Dutch oven. Mix flour, sugar and salt. Add to meat mixture. Stir in tomatoes and wine. Cook in oven for 4 hours at 325° covered. Serve over rice or noodles.
Dredge chopped nuts and dates in 1/2 cup of the flour. Cream shortening and sugar. Add eggs, one at a time. Beat until fluffy. Sift flour, salt and soda together. Add dry ingredients alternately with milk. Add nuts, dates and orange rind. Bake in a greased and floured tube pan for 1 hour and 15 minutes at 350°.
Melt butter in pan. Add flour and stir into a dry paste. Add milk slowly, about 1/4 cup at a time. Stir often. After all milk is added and a thickening is formed, add chunks of cheese. Pour melted sauce over any vegetable.
Press bread out on greased cookie sheet. In center of dough, layer the rest of the ingredients. Fold end to end and pinch together. Bake at 350° for 30 minutes.
Soak biscuits in enough milk to soften biscuits. Add 1 1/2 cups sugar, 3 eggs and vanilla; mix well. If you like, you may now add raisins, coconut or pineapple for a different taste. Put in a greased casserole dish. Bake at 350° until firm.
Heat oven to 350°. Rinse and dry sweet potatoes well. Place potatoes on baking sheet; bake for 55 to 60 minutes, or until tender. Do not turn off oven. Cool potatoes until easy to handle. When potatoes are cool, cut in half lengthwise. With spoon, scoop out pulp from 8 potato halves into large bowl and discard skins. Scoop out pulp from remaining 8 potato halves, leaving 1/4 inch potato intact on skin to make shells. Place pulp in same large bowl; return potato shells to same baking sheet.
Melt stick of butter in 13 x 9-inch pan. Cover with graham cracker crumbs, 1 layer of chopped walnuts, 1 layer of semi-sweet chocolate bits and 1 layer of coconut. Cover with condensed milk.
Squeeze liquid out of spinach. Brown beef and onion in large skillet. Add garlic salt, pepper and salt. Stir in mushrooms. Cook over low heat 5 minutes; drain off all liquid. In large bowl, combine tomato sauce, sour cream, basil, oregano, cottage cheese and eggs. Stir in bacon, spinach and meat mixture. Add 1/2 cup Parmesan and 2/3 cup of Cheddar cheese; mix well. Spoon into a lightly greased 9 x 13-inch baking dish. Sprinkle remaining cheeses. Cover and refrigerate overnight. Bake uncovered at 350° for 30 minutes.
Combine gelatin and cold water; stir and let stand at least 5 minutes until thick.
Skin chicken breasts or legs. Boil until cooked. Chop in cubes. In chicken broth, cook celery and broccoli, just a few minutes. You still want it to be crispy. Cook noodles. Drain. Put all in 3-quart casserole dish.
Melt oleo in pan. Add the brown sugar. Mix and add eggs and vanilla. Blend in flour, baking powder, soda and salt. Will be thick. Spread in cookie sheet pan. Sprinkle the chocolate chips on top of mixture. Bake at 300° for 20 to 25 minutes.
Brown beef in a large pot. Drain fat. Stir in spaghetti sauce and water. Bring to a boil. Add spaghetti. Cover and cook on medium heat until tender (about 20 to 30 minutes), stirring occasionally. In a bowl, mix Ricotta, eggs, parsley, salt, oregano and garlic powder. Scoop half of spaghetti into a 13 x 9 x 2-inch pan. Top with Ricotta cheese mixture. Sprinkle with Mozzarella cheese. Put rest of spaghetti mix on top. Sprinkle with grated cheese. Bake at 350° for 35 minutes. After baking, let stand for 5 minutes.
Mix together the first 7 ingredients and shape into loaf pan. Combine remaining ingredients and pour over meat loaf. Bake at 350° for 75 minutes, basting often. Serve with the sauce.
Saute onions, tomatoes, nuts, basil and garlic in olive oil for 2 minutes. Add cream and simmer until thickened. Serve over cooked fettucini immediately. Serves 4 to 6.
Mix well and freeze. When serving, fill glass one-half to three-fourths full and the rest with 7-Up. Will last a long time frozen.
Drain and rinse kidney beans with string bean juice. Drain wax beans. Dissolve sugar in vinegar. Add oil, pepper and salt and stir well. Add the drained beans, green pepper and onions. Stir well, but gently, in order to keep beans whole. Place in large, covered dish and let set in refrigerator overnight, mixing and stirring occasionally. Serve until thoroughly chilled.
In a large mixing bowl, stir together flour, powdered sugar, and cornstarch. Using a pastry blender, cut in butter till mixture resembles coarse crumbs. Stir in nuts.
Heat oven to 375°. Grease square pan (8 x 8 x 2-inch). Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes or until apples are tender and topping is golden brown. Serve warm with cream, whipped topping or ice cream.
In an airtight container, stir together cottage cheese, apple, dried fruit bits, mayonnaise and cinnamon. Chill overnight.
Heat English peas until hot; drain liquid. Add chopped onions and mayonnaise. Mix thoroughly. Add salt and pepper to taste.
Preheat oven to 350°. In large baking dish, add sausage and milk. Bake for 20 minutes. Add shredded cheese, flour, salt and pepper. Stir well. Bake 15 to 20 minutes. Parboil cabbage, onion, potatoes, carrots, celery and bell pepper for about 20 minutes. Add parboiled vegetables to the sausage mixture. Add some vegetable broth if you have room in baking dish. Add English peas or kidney beans. Bake for 30 minutes or until vegetables are done. Cut light cheese slices in half and place on top of casserole for the last 5 minutes of baking time.
Mix cream cheese and soup on low heat. Then mix shrimp, onion, celery and mayonnaise with cream cheese and soup. Chill for several hours. Good with chips or party crackers.
Mix Jell-O and boiling water together. When almost jelled, add pineapple, marshmallows and banana. Let set until jelled. Cook sugar, flour, egg, pineapple juice and margarine, stirring constantly until thick. Cook over low heat. Let cool and stir in Cool Whip. Spread over top of Jell-O and sprinkle grated cheese on top.
In a large bowl, mix margarine, brown sugar, eggs and vanilla until smooth. Stir in rest of ingredients until blended.
Cream the sugars and shortening. Add eggs, vanilla, buttermilk and dry ingredients. Drop on a cookie sheet and flatten a little. Sprinkle sugar on top. Bake at 375° for 8 to 10 minutes.
Cook over medium heat, stirring occasionally until medium-hard ball stage. Take off and beat. Add pecans, if desired. Beat until begins to thicken. Pour up quickly. Cut before it sets too long.
Heat oven to 350°. Mix cereal, peanuts, raisins and banana chips in ungreased jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Heat margarine and honey in 1-quart saucepan over low heat until margarine is melted. Stir in cinnamon and salt. Pour over cereal mixture. Toss until evenly coated. Bake for 10 minutes, stirring once. Stir in popcorn and coconut. Sprinkle with additional salt, if desired. Cool. Store in airtight container.
Combine flour, salt and pepper; coat chicken pieces. In a large skillet over medium heat, brown the chicken in oil. Place rice in an ungreased 13 x 9 x 2-inch baking dish. Sprinkle with onion and garlic; top with mushrooms. Dissolve bouillon in boiling water; pour over all. Place chicken pieces on top. Cover and bake at 350° for 1 hour or until chicken juices run clear and rice is tender. Sprinkle with parsley, if desired. Yields 5 servings.
Mix all ingredients in order. Mix well until well blended. Beat 4 egg whites until stiff. Fold into batter. Add 1/2 cup chopped nuts, if desired. Place in well-greased and floured 9-inch tube pan and bake for approximately 1 hour at 350°.
Preheat oven to 350°. Scatter cheese in pastry shell. In a bowl, beat eggs with half and half, then pour onto cheese. Bake for 35 to 40 minutes or until knife inserted in center comes out clean. Let stand for 10 minutes before cutting. Makes 6 servings.
Have beef and pork ground together. Slowly saute meat, onions, garlic and other seasonings until meat is tender. Add remaining ingredients. Simmer 4 to 5 hours.
Mix spaghetti, butter, eggs and Parmesan cheese together. Arrange in bottom of an ovenproof pie plate. Bake at 350° for 5 minutes. Cook ground beef and onions; stir in can of tomatoes, tomato paste, oregano and garlic salt.
Cut meat into serving pieces. In small bowl, combine flour, salt and pepper. Coat meat with seasoned flour.
Combine above ingredients. Sprinkle with Ritz crackers. Melt 1 stick oleo; pour over top. Bake at 350° for 35 to 40 minutes.
Mix together the Ritz crackers, pecans and 1/2 cup sugar in plastic bag. Beat egg whites until stiff. Add pinch of cream of tartar, 1/2 cup sugar and vanilla. Mix.