HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add broccoli to boiling water. Cook 3 minutes. Drain and rinse with cold water. Drain well. Pour into large bowl. Combine vinegar, oil, sugar and salt in small bowl. Beat with wire whisk. Pour dressing over broccoli; toss well and refrigerate until ready to serve. Yields 6 servings.
Peel potatoes and cut into long strips, 1/2-inch wide. Dry strips thoroughly on paper towels. Toss in bowl with oil as if tossing a salad. Sprinkle in herbs or seasonings. When strips are coated, spread them in single layers on cookie sheet. Place in oven at 475° for 35 minutes. Turn strips occasionally to brown on all sides. If you want strips crisper, brown for 1 to 2 minutes. Serves 6. Per serving: 80 calories.
Beat together cake mix and oil; then add eggs. Next add jello dissolved in the water; do not underbeat. Last of all beat in the strawberries. Pour into greased and floured tube pan. Bake at 350° for 25 to 30 minutes.
Melt oleo and grease; mix in sauce and salts. Put dry ingredients in a large roasting pan. Pour liquid mixture over dry ingredients and mix so that liquid is coated over all. Roast in oven for 1 hour at 200°, stirring every 15 minutes. Do not cover. Store in tight containers.
Put popped corn on cookie sheet that has been greased. Boil margarine, sugar, syrup and salt for 5 minutes. Remove from heat and add 1/4 teaspoon soda and 1/2 teaspoon salt. Stir. Pour over popcorn. Bake at 300° for 20 to 30 minutes.
Drain pineapple and add enough water to juice to make 1 cup. Add salt. Bring to a boil. Pour over gelatin. Add 1/3 cup cold water. Stir and set aside.
Cover zucchini with boiling water. Allow to set 5 minutes. Drain and put in pastry lined pie pan. Combine brown sugar, cinnamon, nutmeg, sugar, salt, flour and lemon juice and pour over zucchini. Dot with margarine and cover with top crust. Bake in 350° oven for 40 to 45 minutes.
Line greased baking dish with pineapple. Sprinkle cheese on top. Mix crushed crackers, sugar and flour. Cover the cheese. Melt butter and add pineapple juice. Pour over top of mixture. Bake 25 minutes at 350°. Serve warm or cold.
Whirl all ingredients in blender until smooth. Pour into 12 foil or paper-lined muffin cups. Freeze until solid. Thaw at least 15 minutes before serving.
Stir together and bake in thin layer at 375° until done. Make 6 layers. Stack with cooked, mashed, dried sweetened apples, applesauce or apple butter.
Mix all ingredients and place in casserole dish. Bake at 300° for 1 hour or less.
Beat eggs, then pour over apples and stir. Add sugar and mix. In a separate bowl, sift together flour, cinnamon, baking soda, baking powder and salt. Add that to first mixture, then add walnuts and vanilla. Mix thoroughly. Bake 1 hour at 350° (metal pan) or 300° (glass pan) in a 13 x 9 pan that is greased and floured. When cooled, sift confectioners sugar on top.
Partially precook vegetables, if desired. (Juice will be clearer if carrots and celery are precooked in salt water for a minute or two). Spear garlic on wooden pick for easy removal. In a large bowl or crock combine vegetables, garlic and salt. Cover with cracked ice; mix thoroughly. Let stand 3 hours.
Brown meat and onion in skillet. Add soups and enchilada sauce. In a greased baking dish (13 x 9-inch), layer meat, tortillas and cheese. Repeat layers until all is used. Bake for 30 minutes at 350° or until bubbly.
Mix all ingredients together. Add anything needed to taste; add more jalapenos for better salsa. Keeps 1 to 2 weeks in refrigerator (the older it gets, the hotter it gets).
Cook 20 minutes. Put through colander to remove seeds. Seal with paraffin.
Bake at 350° for 1 hour. Stir several times to mix. This recipe can be cut in half.
Beat oil and sugar. Add eggs, beating until creamy. Sift in flour, salt, cinnamon and soda; stir. Add vanilla and remaining ingredients. Turn into a greased and well-floured tube pan. Bake at 350° for 1 1/4 hours or until done. Cool in pan before turning out.
Mix cut vegetables and sprinkle 1 cup sugar on top. Bring all other ingredients to a boil. Pour over cabbage mixture. Seal in closed container and refrigerate. Marinate at least overnight. Serves 8-10.
Melt chocolate chips and margarine in double boiler. Mix peanut butter and sugar in a large bowl. Pour in melted chips and margarine along with 4 tablespoons of milk and 1 teaspoon of vanilla. Beat together. Press into pan and place in refrigerator until firm. Cut and serve.
Scald milk. Beat eggs until foamy. Add 1 tablespoon flour; beat well. Put a little of the hot milk into the egg and flour mixture. Mix well, then add this mixture to the scalded milk. Cook until thick. Add vanilla and freeze in 2-gallon freezer.
Place cabbage in 2-quart casserole (Pam sprayed). Sprinkle rice over cabbage. Brown and separate hamburger in skillet. Drain. Place hamburger over rice.
Make white sauce of first 6 ingredients. Put in greased 2-quart casserole. Use half of the potatoes, onion and sauce, then repeat the layer. Cover and bake at 350° about 1 hour. Uncover and continue baking until brown.
Mix the cream cheese, salad dressing and Ranch dressing. Spread 2 tubes of crescent rolls on cookie sheet and bake at 325° for 8 minutes. After crust is cooled, add the cream cheese mixture and add your veggies, tomatoes, peppers, onions, broccoli, olives, cauliflower, etc.
Preheat oven to 350°. Soften butter to room temperature. Knead into flour. Add sugar and vanilla. Mix in pecans. Using a scoop or hands, form into small balls; place on cookie sheets. Bake about 45 minutes. Roll in confectioners sugar while hot. Let cool and re-roll in sugar. Makes about five dozen crescents.
Melt oleo. Stir in brown sugar; cook and stir over low heat for 2 minutes. Add milk; continue to stir until boiling. Remove from heat. Cool until lukewarm. Add powdered sugar and vanilla; beat until smooth.
Saute onions, sprinkled with garlic, in butter. Remove from pan. Saute scallops in same butter, sprinkled with Worcestershire sauce and sugar. Mix onion, scallops and two milks and heat slowly. Add pepper and a pat of butter.
Mash coarsely the sweet potatoes and blend with the rest of the dry ingredients. Lightly mix dry ingredients with buttermilk, stirring with a spoon. Sweet potatoes can be moist or dry so adjust the amount of buttermilk to form a smooth dough. Spread the biscuit dough out 1/2-inch thick on a floured counter. Cut and bake in a 400° oven until well browned, about 15 minutes.
Preheat oven to 350°. Prepare cake mix as package directs. Pour 2 c. batter into greased 13 x 9 in. baking pan, bake 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt caramels and margarine with Eagle Brand milk, stirring until smooth. Spread evenly over cake, spread remaining cake batter over caramel mixture. Top with pecans. Return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched. Cool. Garnish as desired.
Sprinkle bacon, onion and cheese in bottom of pie shell. Beat eggs slightly. Add remaining ingredients. Pour over mixture. Bake at 425° for 15 minutes. Reduce heat to 300° for 30 more minutes. Let stand 10 minutes before cutting. Serves 6 to 8.
Brown hamburger and onion and add spaghetti sauce combined with remaining ingredients. Simmer 30 minutes.
Mix all ingredients and refrigerate. Best if made two days in advance. For spicier salsa, use more medium or hot taco sauce. Serve with tortilla chips.
Cut each potato in half lengthwise. Scoop out insides. Spread inside of shell with melted margarine and sprinkle with salt. Sprinkle each half with cheese and bacon. Broil in oven until cheese melts. Serve with dollop of sour cream and green onion.
Saute onion and celery in margarine. Add soups, cheese, pimientos, chicken, salt and pepper. Blend well. Sprinkle with garlic salt, simmer 30 minutes. Serve over rice. Yields 6 to 8 servings.
Place berries in pie shell. Combine sugar, flour, eggs and sour cream until well blended; pour over berries.
Mix dry ingredients. Dip chicken into melted butter and roll in dry ingredients. Place in baking dish. Bake 1 hour at 350°. Easy, but delicious.
Brown and drain ground beef. In large mixing bowl mix all ingredients and pour into large baking dish. Cover with bacon slices. Bake at 325° for 2 hours.
Mix oil and sugar until well blended. Add eggs, one at a time. Sift flour, baking powder, soda and salt together. Stir into sugar, oil, egg mixture. Add remaining ingredients. Beat well. Bake in a round 2 1/2 x 10-inch tube pan or 4 x 12-inch loaf pan for 1 hour at 350°.
Preheat oven to 350°. Coat a 9 x 13-inch baking pan with cooking spray (canola is best). Combine all cake ingredients in a large mixing bowl. Beat until well mixed. Pour into prepared pan. Bake for 35 to 40 minutes or until a toothpick comes out clean when inserted in center of cake. Cool completely. Serve with a small scoop of low-fat frozen vanilla yogurt or spoon a little of the Fat-Free Dessert Sauce over top just before serving. Best made a day or two before serving.
Scrap carrots and slice crosswise on bias, about 1/2 inch thick. Cook, covered, in small amount of boiling water, until just tender, 6 to 10 minutes.
In a glass bowl mix all ingredients together. In the same bowl spread mixture over chicken breasts, then cover, and refrigerate for at least 2 hours. With little vegetable oil fry it in a skillet for 3 to 5 minutes per side or until nicely browned. Serve over spiced rice.
Saute garlic in olive oil until golden. Add oregano, rosemary and sage. Cook 1 minute. Add chicken broth and white beans. Simmer 5 minutes. Serves 4 to 6.
Combine all ingredients except cornstarch in crock-pot. Cook all day. Add cornstarch when ready to serve to thicken. May need to add more water depending on size of crock-pot. Very good with venison.
In a saucepan, mix pie filling, sugar, Jell-O, orange juice and pineapple. Stir, while heating, until hot, not boiling. Remove from heat and add nuts. Pour into mold or other container. Refrigerate.
In mixer bowl, cream together the first 1/2 cup sugar, shortening and the egg. Sift together the flour, baking powder, salt and nutmeg; add to creamed mixture alternately with milk, beating well after each addition. Fill a 12-cup greased muffin pan 2/3 full. Bake in a 350° oven for 20 to 25 minutes. Combine remaining sugar and cinnamon. Remove muffins from oven; immediately dip muffins in melted butter or margarine, then in cinnamon-sugar mixture until coated. Serve warm. Makes 12 muffins.
Preheat oven to 350°. Mix cake mix, oil and eggs. Fold in raisins and walnuts. Spoon on cookie sheet. Cook 8 to 10 minutes, until done. Cool. Yields 24 to 36.
Cut margarine into flour. Press in 10-inch pie plate. Bake at 350° for 20 minutes. Cool.
Arrange peaches in square pan. Sprinkle with mixture of 2/3 cup sugar, 2 tablespoons of flour and 1 teaspoon of cinnamon. Dot with 2 tablespoons of margarine.
Mix together spaghetti, spaghetti sauce and hamburger. Put in a 9 x 12-inch baking dish. Add cheese. Melt cheese and then add pepperoni. Ready to serve.
Grease a 9 x 12-inch pan. Spread the pineapple, then the cherries and sprinkle the cake mix on top of the fruit. Put pecans on top of that and dot with the butter. Bake at 350° for 45 to 50 minutes.
Cook cornbread as directed on package. When cornbread is done, crumble in a bowl and add onions, celery, bell peppers, eggs and sage. Mix and stir well. Mash all cornbread clumps. Add all soups. Mix extremely even. Add chicken broth. Let stand to absorb. Repeat until cake mix like batter (thick and creamy). Must remain loose. Add cooked chicken and pour into greased pan and cook at 400° until veggies are tender and top is brown, usually 1 1/2 to 2 hours. Serves approximately 25.
In a shallow bowl, combine the Parmesan cheese, basil, salt and pepper. Brush the cut sides of the potato wedges with the oil, and dip into the cheese mixture. Place wedges in a greased 8 inch square pan and bake, uncovered, at 400° for 20-25 minutes, or until tender.
Boil chicken; take meat off bones and chop up. Put chicken and ham in baking dish. Mix soup, milk, onions, green pepper and celery together and cook until boiling. Thicken if needed. Pour over chicken and ham. Sprinkle with cracker crumbs. Bake until cracker crumbs are brown.
Mix together all ingredients except cherries. Make a ball. Form into a log. Make a trench in log and line with cherries. Chill in refrigerator; slice to serve. Can be wrapped in foil and refrigerated or frozen for up to 6 months.
Combine Alaga syrup, sugar, vinegar and salt in a saucepan. Heat to a boil over a medium heat, stirring constantly. Cook until mixture reaches 260° on a candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball). Reduce heat to low. Add butter and vanilla. Pour over popped corn, mix and shape into large balls. Makes 12 balls.
Pour boiling water over instant coffee. Stir in quick oats, cover and let stand 20 minutes. Beat together. Add to oat mixture the margarine and sugars. Add vanilla and eggs to oat mixture. Stir in sifted mixture of flour, baking powder, salt and cocoa. Bake in a greased pan at 350° for 50 to 55 minutes.
In large mixing bowl, use your hands to break noodles into smaller pieces. In large saucepan, combine sugar and syrup. Cook over medium heat until sugar is melted and edges begin to bubble. Add Jif peanut butter and stir until smooth. Pour mixture over noodles and toss to coat. Carefully test for temperature. With slightly buttered hands, form mixture into tight balls using approximately 1/4 cup mixture per ball. Make indentation in center of each ball to resemble a bird's nest. Place on waxed paper and allow to cool completely. Place 2 or 3 jelly beans or candies into each nest. Makes approximately 1 dozen.
Combine all ingredients. Mix well and pour into a 9-inch pie shell. Bake at 325° for 45 minutes or until a knife comes out clean.
Beat butter and sugar until fluffy. Beat in eggs and almond extract. Beat again until fluffy. Stir in flour. Spread in greased 9 x 13-inch pan or a jelly roll pan. Sprinkle top with sliced almonds. Bake at 350° for 30 minutes.
Have rib roast at room temperature; season as you like. Preheat oven to 375°. Place rib side down in pan. Put into oven for 1 hour, then turn off heat. Do not open door. Forty minutes before you wish to serve the roast, turn oven on to 375° and let roast get piping hot. Takes about 40 minutes. Roast will be rare and juicy, if more doneness is desired, cook for 55 to 60 minutes more.
Into a large pot, place and mix milk, rice and sugar. Bring to a boil; lower to medium heat. Let simmer until most of liquid is absorbed (about 45 minutes). Stir occasionally. When done, slightly beat 3 eggs in a small bowl; add some hot mixture and mix. Add the egg mixture to the milk mixture. Cook 1 or 2 minutes longer. Remove from heat; add 1 tablespoon vanilla. Mix. Pour into an 8 x 10-inch pan. Refrigerate. Dust with cinnamon. Serve cold.
Heat oil in skillet. Add onion, green pepper, beef and rice. Stir over high heat until lightly browned. Add tomato sauce and remaining ingredients. Mix well. Bring quickly to a boil. Cover and simmer 25 minutes. Serves 8.
Mix all ingredients, stir well and pour into greased pans. Since no cooking is required, this fudge is foolproof and stays creamy indefinitely.
Mix all together. Line cookie sheet with wax paper. Bake at 350° for 15 minutes. Sprinkle clean towel with powdered sugar, then sprinkle top of cake. Tip cake onto towel and roll tightly right away and refrigerate until almost cool. Unroll and spread with filling.
Peel and slice potatoes (thin). Melt margarine and toss potatoes to coat. Salt and pepper lightly. Sprinkle with dressing. Toss and coat well.
Soften gelatine in cold water. Add boiling water to Kool-Aid and sweetener. Mix all together and add 2 1/2 cups cold water.
Mix Jell-O in hot water. Cool. Stir in cherry pie filling. Refrigerate for one hour. Mix together cream cheese and Cool Whip. Fold into Jell-O mixture and place in a decorative mold.
*Suggestions: Pillsbury with walnuts, double fudge brownies or your favorite recipe.
Place raisins, water and oil in large mixing bowl. Stir in salt, sugar, milk, oatmeal and wheat germ and gradually add flours. Grease and cover dough. Allow to double in bulk. Roll out on lightly floured surface. Cut with a 3-inch round cookie cutter. Place on a floured surface to rise.
Saute onions in oleo until soft. Add flour and smooth into oleo. Do not brown. Add milk, stirring to prevent lumping. Add sour cream and crab meat. Remove from heat. Brush fillets with oleo and place on greased sheet pan. Spoon equal amount of crab meat sauce on each fillet. Bake 30 minutes at 350°. Garnish with parsley, lemon and paprika.
Combine cornstarch, sugar and salt. Gradually add milk (I use a whisk). Heat to boiling, then boil gently for 2 minutes, stirring constantly. Remove from heat and add vanilla. Pour into mold which has been rinsed in cold water. Chill. Serve with cream or crushed fruit.
Cream eggs, butter and sugar; add flour. Roll out thin. Use cookie cutters. Wet top of cookie with egg white and sprinkle with colored sugar. Bake at 350° for 7 minutes or golden brown.
Add all ingredients. Bake in oven and dot with butter. Sprinkle with cinnamon. Set pan of water in oven while baking. Bake at 425° for 1 hour. Check with knife. When knife comes out clean, it's done.
Saute celery and onion in margarine until tender. Add lemon juice, rice and seasoning. Toss lightly. Serve with broiled chicken or fish.
In a mixing bowl, combine oats, flour, brown sugar and melted butter; stir until well blended. Spread half of dry mixture in greased 8 x 8-inch baking pan. Cover with cranberry sauce. Top with remaining dry mixture. Bake at 350° for 40 minutes. Cool slightly. Cut into squares and serve warm with ice cream. Makes 6 to 9 servings.
Heat oil in a saucepan. Add tomatoes, garlic, salt, pepper and basil. Cook for 5 minutes over moderate heat. Cook linguine. Drain and pour sauce over linguine. Sprinkle with grated Parmesan cheese.
In skillet, brown chuck and onion in shortening. Stir to separate meat. Add vegetable soup, ketchup, mustard and pepper. Cook 5 minutes. Serve on toasted buns. Garnish with onion and tomato slices.
Drain fruit; add water to equal 3 cups. Add to pudding. Cook until thick. Cool; add cherries and bananas.
Put pork roast in large roasting pan. Cover with water and onion soup. Put in oven at 200° and cook while you're sleeping. Fix your favorite dressing using the pork broth. Leave about 1-inch of broth in bottom of pan. Place meat in middle of pan. Put dressing on one end and drained kraut on the other end. Bake until dressing is done. This is easy and tastes great!
Blend cottage cheese, buttermilk and lemon juice until smooth and creamy. Put in small mixing bowl. Stir in remaining ingredients. Cover and chill. Makes 1 3/4 cups (13 calories per tablespoon).
Place in layers in a 1 1/2-quart casserole dish. Cover and bake at 350° for 1 1/2 hours.
Dip the pretzel rod halfway into the melted white chocolate then sprinkle the sprinkles, cake decorations or mini M&M's over the wet chocolate. Lay on wax paper or place in a cup to dry.
Mix all ingredients together and put in a Bundt cake mold. *Make sure the pan is sprayed with Pam.
Mix all ingredients well and place on broiler pan. Broil 5 minutes on each side. Serve while juicy and hot.
Mix together all ingredients, except corn flakes. Put in casserole dish. Top with crushed corn flakes. Bake 45 minutes at 350°.
Boil rice according to box directions. Rinse rice so it will not stick together. In frying pan, fry onions in oil until clear; add shrimp and fry until pink. Add rice to shrimp mixture; stir until onion and shrimp are evenly distributed through the rice. Add eggs, mixing until they are evenly distributed. Put cover on pan; reduce heat to low and cook 15 to 20 minutes until eggs set.
Crumble and cook sausage in skillet. Drain and blend in the cream cheese. Set aside. Turn oven on according to directions for crescent rolls. Unroll the crescent rolls and tear in half to make 4 rectangles by pressing together the perforations. Spread the sausage and cheese mixture on top and roll up; slice into 5 sections. Lay them on cookie sheet and bake. Continue same process for other can of crescent rolls. Makes 40 Sausage Rolls.
Drain juice from pineapple. Add enough water to make 1 cup juice. Cook sugar and pineapple together 5 minutes. Soak jello in juice until dissolved, then add to hot pineapple-sugar mixture. Stir. Cool. Fold in cheese and whipped evaporated milk. Pour in ice tray. Place in freeze unit until firm. Cut in squares. Serve on lettuce. Serves 8.
Combine sugar, eggs, syrup and vanilla; mix well. Melt butter; add to mixture. Add pecans and chocolate chips, stirring until well mixed. Pour into 10-inch pie shell. Bake at 350° for 50 minutes or until set.
Mix applesauce and soda; set aside. Mix butter, sugar, eggs and vanilla. Sift together flour and spices. Add flour, butter mixture and applesauce and soda together; mix. Add nuts. Bake at 400° for 20 minutes. This dough may be stored in refrigerator 1 to 3 months if stored in an airtight container.
Put soda on dates and hot water; let stand. Mix together sugar, egg, salt, baking powder, butter, flour and nuts. Add dates to this mixture and bake at 350°.
Boil the sweet potatoes until soft. Mash completely. Add remaining ingredients. Mix well. Pour into two 9-inch unbaked pie shells. Bake in a 350° oven for 60 minutes.
Heat wine; add washed scallops with a pinch of salt. If bay scallops are unavailable, cut scallops in 2 or 3 pieces. Simmer about 10 minutes or until scallops turn very white. Drain and reserve liquid. In saucepan, melt butter. Add onions, mushrooms, parsley, thyme, marjoram, salt and pepper to taste. When onions and mushrooms are tender, add flour. Stir until smooth. Add reserved liquid and cream slowly; allow to cook until sauce thickens. Add scallops and paprika; blend well.
Rinse and drain beans; set aside. In a large pot, cook onion in oil until onion is tender, not brown. Add remaining ingredients; bring to a boil. Reduce heat and simmer 10 minutes, uncovered. Stir occasionally. Top with cheese, sour cream or any toppings of choice.
Make brownies according to directions on box. While brownies are in the oven, break up peppermint patties into small pieces. As soon as brownies are done, sprinkle peppermint patty pieces evenly over entire pan. Put back in oven for 5 minutes. Remove and carefully spread melted candy over brownies. Cool and cut.
Fry bacon about 2 minutes; remove from pan and drain. Cook onions until soft; add ground beef and garlic powder. Brown lightly. Stir in salt, pepper, chili powder, tomato sauce, water and drained bacon. Cover and simmer 25 minutes. Break half spaghetti into greased 2-quart casserole. Cover with half the sauce and half the cheese. Repeat the layers. Cover. Bake at 350° for 30 minutes. Uncover; bake 15 minutes longer, until browned and bubbly. Makes 6 servings.
Peel and slice onions 1/4-inch thick. Saute onions in butter until tender and spoon into 11 x 7-inch glass dish. Spread cheese over onions.
Fold in 1 1/2 cups miniature marshmallows and 1 cup whipped cream in crust. Cut up 2 bananas and pour filling in crust. Chill several hours or overnight.
To assemble: Spread bean dip on large, shallow platter. Top with avocado mixture (mashed avocados, lemon juice, salt and pepper, mixed). Top with sour cream, mixed with taco seasoning mix. Sprinkle with chopped onions, tomatoes and olives. Cover with shredded cheese. Serve cold or room temperature with tortilla chips.
In a small pan, cook garlic in oil. Remove from heat. Add the rest of the ingredients, except the meat and vegetables. Pour sauce over meat/chicken in covered container. Marinate meat/chicken 6 hours or overnight.
Dissolve gelatin in boiling water. Add orange sherbet and stir until thoroughly mixed. Add other ingredients, folding cream in last. Serves 12.
Cook broccoli according to directions on boxes; drain off water and put broccoli in a casserole dish. Add butter (1/2 of the stick), cut in pieces and the cubed cheese. Sprinkle salt and pepper to taste.
Cook sugar and milk in saucepan for several minutes. Add butter and vanilla. This is good left over, just rewarm it.