HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine salsa, vinegar, pineapple juice and chili powder in bowl, then mix with rice and let cool. Add pineapple, corn, olives, tomatoes, pepper and onion and toss well. Line a shallow serving bowl with salad greens. Toss salad into bowls and serve with tortilla chips.
Blend sugar and sweetened condensed milk. Add Cool Whip; stir. Add the milk and vanilla. Put in electric ice cream freezer. Add a layer of ice and a layer of salt until freezer is full. Add more ice and salt as it melts. Freezer is done when it stops. (Blended strawberries, peaches or bananas may be added if you prefer a different flavor.)
Place cream cheese, cottage cheese and mayonnaise in mixer bowl and beat on high until well blended. Add remaining ingredients and beat until combined. Chill and serve with crackers or bread.
In a medium saucepan, saute chopped onion in margarine. Add rice, beef broth and consomme. Reduce heat and simmer, covered, until liquid is absorbed (approximately 20 to 25 minutes). Serves 4.
Crush wafers until crumbs. Add nuts. Divide in half. Cream butter, egg and powdered sugar together. Fold the pineapple into whipped cream.
Mix melted butter and graham cracker crumbs together. Pat on bottom of a spring-form pan. Mix softened cream cheese, heavy cream and sugar. Beat in the eggs, one at a time! Add cornstarch and vanilla. After mixing, pour on top of crumb crust in spring-form pan. Bake at 350° for 1 hour and 10 minutes. Shut off oven and leave cheesecake in for an additional hour. After cooling, top with cherries and refrigerate before serving.
Drain vegetables and mix together. Pour into casserole dish. Melt 1 stick margarine; add 1 pack Ritz crackers (crushed). Mix together. Spread over top of casserole. Bake at 350° for 45 minutes or until done.
Soften yeast in lukewarm water. Add oil, 3/4 teaspoon salt and flour; mix. Add flour as needed. Dough must be soft, not sticky. Knead. Put in lubricated bowl; lubricate surface of dough. Cover; let sit for about 1 to 1 1/2 hours.
Mix all ingredients together and refrigerate. Great with all kinds of fresh fruit, especially strawberries.
Cream butter and sugar together. Add cinnamon, cloves and salt. Stir in molasses. Add eggs, one at a time. Stir after each addition. Stir in oatmeal. Pour into a 9-inch unbaked pie shell.
Combine first 4 ingredients in a large saucepan. Bring to a full boil. Boil for 3 minutes, stirring constantly. Remove from heat. Add remaining ingredients. Blend well. Drop by spoonful onto wax paper to cool. If mixture becomes too thick, add a little milk and stir well.
Preheat oven to 350°. Mix boiling water, baking soda and add vinegar into unsweetened applesauce. Add to first eight ingredients and mix well. Bake approximately 25 minute.
Cook and drain broccoli. While hot, add cubed Velveeta cheese. Stir until cheese is melted. Crush crackers and pour on top of broccoli and cheese mixture. Pur melted butter over crackers. Bake at 350° for about 30 minutes or until brown. Use a 7 x 11-inch glass dish. Serves 6 to 8.
Mix softened butter, one egg and cake mix; stir until crumbly. Press in bottom of sheet cake pan. Mix the rest of ingredients and pour on top of bottom layer. Bake at 325° for 30 to 35 minutes. Do not overcook.
Mix together sugar, butter, cocoa, cream and vanilla. Bring to a boil and boil 3 minutes. Remove from heat. Add peanut butter and oats. Let cool, then cut into squares.
Place spinach in 1 1/2-quart microwave-safe casserole. Cover. Microwave on High for 8 minutes or until spinach is heated through, stirring twice during cooking. Drain well. Stir in soup until smooth. Stir in remaining ingredients until well blended. Microwave, uncovered, on High for 12 minutes or until set in center, rotating dish twice during cooking. Serves 6.
Combine brown sugar, mustard and vinegar; set aside. Combine remaining ingredients. Add 1/2 of sugar mixture; mix well. Shape into loaf. Pour other 1/2 of sugar mixture over ham loaf. Bake for 1 hour at 350°. Yields 8 to 10 servings.
Lightly grease a shallow 1 1/2-quart ovenproof dish with 1 teaspoon oil. Cover bottom with half the onions and garlic. Set aside. Slice off ends of eggplants and cut in half lengthwise. Place each half on a cutting board, skin side up. Slice each half lengthwise into thirds, leaving slices attached at stem ends. Spread sliced section apart to make a fan. Insert a tomato slice between each section of eggplant fans. Layer fans in dish along with remaining tomato, onion, garlic, mushrooms, basil, rosemary, bay leaf, salt and pepper. Press down to pack. Drizzle with remaining oil. Cover with foil. Bake in 375° oven for 45 minutes or until eggplant is tender. Remove bay leaf before serving. Makes 6 servings.
Mix ground round and onion soup. Mix until well mixed. Add pepper, allspice and milk. Spread evenly into pie shell. Top with thawed hash brown potatoes. Spread over meat mixture. Top with second pie shell. Seal and flute. Cut small slits (4 to 5) in top crust. Bake 45 to 55 minutes at 325° or until meat mixture is completely done and crust is a golden brown. Serves 8.
Saute ham and mushrooms in butter until browned. Cook noodles as per package directions; drain. Cook peas; drain. Put all hot ingredients in large mixing bowl, sprinkle with cheese and toss well. Serve at once. Serves 4 to 6.
Melt chocolate with margarine. Add sugar, flour, eggs, vanilla, milk, salt, coconut and pecans. Mix well. Pour into unbaked pie shell (9-inch). Bake at 375° for 25 to 30 minutes.
Mix all ingredients lightly in a large bowl. Pour into a loaf pan or shallow casserole. Bake in a 350° oven for 50 minutes or until firm and lightly brown. Serves 4 to 6.
Fill 9-inch pie pan with apples. Mix 1/2 cup sugar and cinnamon. Sprinkle over apples. Beat eggs, 1/2 cup sugar, flour and margarine until smooth. Pour over apples. Bake at 300° for 1 hour.
Scramble veggies in margarine until soft. Mix egg with skim milk. Scramble in egg and serve with salsa.
Melt butter. Prepare stuffing mix as directed. Mix well with butter. Spread 3/4 mixture in a greased Pyrex casserole dish. Lay chicken pieces on top (can use chicken breast). Add drained mushrooms. Mix together remaining vegetables, lemon juice, salt, sour cream, cream of chicken soup and 1/2 of chicken stock. Spoon over chicken and sprinkle remaining dressing mix on top. Pour remaining chicken stock over top. Bake 45 minutes in 350° oven.
Preheat oven to 400°. Place roast in bean pot (or covered roasting pan); cover with Coke and soup. Bake, covered, for 2 1/2 to 3 hours until internal temperature reaches 170°.
Scrub potatoes. Cook, unpeeled, in boiling salted water about 30 minutes, or until tender. Drain and peel. Slice warm potatoes about 1/4-inch thick into a large bowl.
Cream the sugar, shortening and eggs. Sift the flour, cream of tartar, soda and salt. Mix together and roll the size of a walnut.
In large mixing bowl, combine flour and sugar. In heavy saucepan, combine butter, shortening, cocoa and coffee. Stir and heat to boiling. Pour boiling mixture over flour and sugar; add buttermilk, eggs, baking soda and vanilla. Mix well, using wooden spoon or high speed electric mixer. Pour into well buttered 11 x 17 1/2-inch pan. Bake at 400° for 20 minutes. Pour frosting over brownies as soon as they come out of oven. Cool; cut into 48 bars. Enjoy!
Mix all ingredients together reserving some tomatoes, olives, and green onions for garnish. Bake in serving dish. Bake 20 minutes until bubbly in 350° oven. Top with garnish and serve with chips.
Heat a large cast-iron skillet over medium heat. Add whole tomatoes, jalapenos and garlic. Cook 15 minutes or until tomatoes are blackened, turning frequently.	Remove from pan; cool slightly.
Trim fat from steak. Semi-freeze for ease in slicing. Slice with the grain into 1/8-inch strips. Marinate overnight in glass dish, thoroughly covering the meat with sauce made from other ingredients. Lay strips of marinated meat in single layer on oven racks. Placing a cookie sheet underneath will catch drippings. With oven door opened a crack, roast at lowest possible temperature (125° to 140°) for 8 to 12 hours. Taste occasionally until desired chewiness is attained. Keep in covered jar. Yields 1/2 pound of jerky.
Put milk, lemon juice, vanilla and cheese in the blender container; blend until mixture is smooth. Set aside a few whole cranberries from sauce. Fold remaining sauce into cheese mixture. Spoon into crust. Freeze until firm. Remove from freezer 10 minutes before serving. Top with whipped cream and garnish with the reserved cranberries.
Combine and cook 7 minutes after it comes to a rolling boil. Pour into sterilized jars and seal.
Grease and flour three 8 x 11-inch pans. Mix eggs and melt butter. Mix flour, sugar and extract together with electric mixer until smooth. Divide batter into 3 bowls (equal amounts). Add red food coloring to one, green to the other. Place batter in each pan and bake for 15 minutes (or until done) in 375° oven. Cool. Spread strawberry jelly between layers. Melt chocolate and spread on top and sides. Refrigerate until hard, then cut into squares.
Cut chicken into 1-inch pieces. Cook chicken, onion, green pepper and garlic in oil in a large saucepan until chicken loses pink color. Add remaining ingredients; simmer 20 minutes. Ladle into bowls and top with grated cheese and sour cream. Makes 6 to 8 servings.
Mix flour and salt. Add water slowly to make a pliable mixture. Add oil to prevent hardening. You can add a few drops of food coloring to the water for color before adding it to the flour and salt. Mix it all up. A good way to mix: Sit down on the kitchen floor with a big bowl with your preschooler and start to pour it together! Store in plastic container or plastic bag that seals well.
Crush 2 rows of cookies. Mix with ice cream and Cool Whip. Pour into crusts.
Melt margarine and shake in desired amounts of salt, pepper and paprika. Prepare chicken pieces. Dip chicken pieces in margarine and roll in the mixed potato chips and corn flakes. Place in greased casserole dish. Sprinkle any remaining crushed chips and flakes on top of chicken. Bake at 350° for about 1 hour or until tender, with a sheet of aluminum foil placed lightly over the chicken. When chicken is tender, remove foil and bake until brown.
Brown ground beef and drain. Combine beef with beans and heat on low 5-10 minutes. Heat cheese soup. Layer chips, beef and bean mixture, cheese sauce, lettuce, tomato, green onions, and sour cream for individual servings.
Dissolve soda in hot water. Mix all ingredients together. Beat well. Pour into greased mold. Bake 1 hour in covered roaster (set in pan of hot water).
Combine first 2 ingredients in bowl; stir often. Let stand 1 hour. Add remaining ingredients. Bake at 325° for 60 minutes in tube pan or 2 (4 x 8-inch) bread pans.
Sprinkle chicken with Lawry's salt and pepper; brown in oil in large frying pan or electric frypan. Remove from pan. Chop onion; brown in butter in same pan. Add mushrooms. Add a dash more Lawry's, pepper and garlic powder. Remove from pan. Melt bouillon in hot water in another pan. Add tomato paste, thyme, parsley and wine; mix well. Add onion and mushrooms. Put chicken back in pan; pour sauce over. Cover; cook at low temperature for 45 minutes (220° on electric frypan). Serve over plain white rice.
Add all of the ingredients to 2 sticks of melted margarine and 1 teaspoon of vanilla. Mix well and shape into small eggs. Melt 12 ounces of chocolate chips and 1/3 stick of paraffin over double boiler. Dip eggs into chocolate coating. Place dipped eggs on buttered cookie sheets and place in refrigerator for a few minutes to harden. Store in tightly covered container in refrigerator.
Crumble sausage and cook until browned. Drain fat. Separate crescent rolls into triangles. Place in an ungreased 12-inch pizza pan, points toward center. Press over bottom and up sides to form crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with cheese (optional: add either onions, green pepper or mushrooms). Beat eggs with milk, salt and pepper. Pour over other ingredients. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes. If optional ingredients are added, additional baking time is required.
Cream the flour, margarine and nuts. Press into a 9 x 13-inch pan or baking dish. Bake 20 minutes at 350°. Cool.
Mix first 5 ingredients in a large bowl. Gently mix in crabmeat. Split English muffins and spread halves with mixture. Cut each half into quarters. Freeze for at least 1/2 hour. Broil until they are bubbly and golden brown.
Combine crumbs, 1/2 cup of sugar and butter. Mix well. Blend cream cheese, 1 cup sugar, topping mix and cold milk. Spread the crumb mixture in a 13 x 9 x 2 dish; add half of the cream cheese mix. Spread on pie filling; add remaining cream cheese. Top with crumbs. Refrigerate several hours. Serves 12.
Heat butter in frying pan. Season chops with salt, garlic powder and cumin. Brown chops. Add green onions and saute. Add green chili salsa. Cover pan and simmer 1 hour or until tender. Stir in yogurt. Taste and adjust seasonings if necessary. Makes 2 servings.
Melt butter in skillet and cook onion until tender. Stir in flour, then pour in broth. (Stir until thick.) Pour in chicken and vegetables and heat until bubbly. Put into dish and top with biscuits. (These can be homemade or canned biscuits.) Bake at 400° until biscuits are done.
Brown hamburg and onions and put in casserole dish. Layer peas, sprouts and mushroom soup. Put noodles on top. Bake at 350° for 35 minutes.
Mix first 4 ingredients. Shape into balls and roll in powdered sugar. Bake on a greased cookie sheet for 8 to 10 minutes at 350°.
Brown hamburger patties. Drain fat. In a separate saucepan, boil 2 cups of water with salt. Stir in rice; bring to a boil, stirring frequently. Reduce heat to a simmer; cover rice for 20 minutes. Pour mushroom soup over hamburger patties with 1 can of water. Simmer until rice is done. Serve with or over rice.
Sift together flour and salt. Combine candy, nuts and coconut. Add 1/2 of the flour mixture. Cream margarine until light. Gradually add sugar; beat well. Add eggs, one at a time; beat after each one. Combine soda and buttermilk. Add alternately with flour mixture. Add candy mixture and mix well. Bake in large tube pan. Bake at 300° for 1 hour and 45 minutes.
Preheat oven to 350°. Cream first 6 ingredients until fluffy. Sift dry ingredients together. Gradually stir dry ingredients into creamed mixture. Stir in chopped peanut butter cups. Drop by heaping teaspoonfuls onto ungreased baking sheets. Bake 12 to 15 minutes or until lightly browned. Remove from sheets and cool on wire racks. Yields approximately 5 dozen cookies.
In sheet cake pan, bake cake. When cool, use fork to stick holes in cake and pour condensed milk over cake. Allow to set overnight. Spread Cool Whip over top. Sprinkle frozen coconut over Cool Whip.
Put bread and raisins in greased 2-quart dish. Combine sugar, eggs, cinnamon and salt. Stir in milk. Pour over bread and raisins. Stir. Let stand 5 minutes. Set dish in shallow pan on oven rack. Add 1-inch water. Bake 1 hour and 45 minutes at 350° or until knife inserted comes out clean.
Chop garlic fine. Add salt and basil and mash into paste. Rub pork chops with the paste and leave for 1 hour.
Separate the garlic cloves from the bulb. Peel and finely chop the garlic. Chop the basil leaves. Cut the cores from fresh tomatoes and score an "x" on the base of each. Immerse them, a few at a time, in a saucepan of boiling water until skins start to split, 8 to 15 seconds. Transfer the tomatoes to a bowl of cold water. When cold, peel off the skins. Cut tomatoes crosswise in half; squeeze out the seeds, then coarsely chop each half. If using canned tomatoes, chop them, reserving their juice. Put the tomatoes with any juice, in the frying pan and add 2/3 of the garlic, the basil and a pinch of salt. Cook over medium heat, stirring occasionally, until slightly thickened, 10 to 12 minutes; there should be some liquid left in the pan. Transfer the sauce to a food processor and puree. Season to taste with salt and pepper and set aside. Wipe the frying pan clean. Strip the parsley leaves from the stems and chop. Put the beef, 1/4 of the Parmesan, chopped parsley leaves, remaining garlic, lemon juice, salt and pepper in a bowl. Add the egg. Mix ingredients in the bowl with your hands until they are thoroughly combined. Fry a small amount of the mixture to test for seasoning; adjust if necessary. Heat remaining oil in frying pan. Add the meat after shaping into meatballs about 3/4 inch in diameter. Make sure the pan is not overcrowded. Fry the meatballs briskly, until brown on outside and still pink inside, 2 to 4 minutes. Transfer to large plate and set aside.
Cook and drain eggplant. Mash and mix all other ingredients. Make into patties and brown in oil in skillet or bake on cookie sheet until done. Serves 6.
With a spoon, stir together cake mix and pie filling. Pour into ungreased jelly roll pan and bake 20 to 25 minutes in 350° oven.
In small bowl beat together cream cheese and sugars. Stir in yogurt and drained pineapple. Spoon into 10 paper bake cups in muffin pans. Combine pecans and cherries; spoon a little atop each cup. Cover and freeze until firm. Let stand 10 minutes before serving. Makes 12 servings.
Peel eggs. Slice in half. Remove egg yolks. Set aside whites. Mix ham, egg yolks, mustard and mayonnaise. Mix together until well mixed. Add as much hot sauce as can be tolerated. Spoon into egg whites. Serve on a platter with lettuce and cherry tomatoes.
Coat small cake pan with butter or margarine. Do not flour. Put in can of pie filling, spreading over bottom. Add dry cake mix. Dot with butter or margarine. Bake at 350° for 40 to 45 minutes. Fruity good and easy.
Chop pimentos, green pepper, celery and onion. Thaw peas. Mix all together and let marinate 24 hours.
Saute onion in butter in a large saucepan 3 minutes, stirring occasionally. Add corn; cook 3 minutes, stirring constantly. Stir in chicken broth and pepper. Cover, reduce heat to low and simmer 5 minutes. Stir in milk; cook until thoroughly heated. (Do not boil.) Add pimento; stir well. Ladle soup into bowls. Sprinkle with paprika. Yield: 4 cups.
Combine dry ingredients in large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Spoon into 3 well-greased 9-inch cake pans. Bake at 350° for 30 minutes. Cool in pans for 10 minutes. Cool completely. Frost with Cream Cheese Frosting.
Mix Jell-O as directed on package. Add strawberries to Jell-O; let set. Beat Jell-O with a beater; add whipped cream. Add marshmallows and bananas.
Cook the macaroni in salted water until firm and tender. Wash macaroni in cold water. When completely cool, add all other ingredients.
Scald 1 3/4 cups milk with chocolate and Karo into top of double boiler. Blend cornstarch with remaining milk. Mix in sugar and salt. Add egg yolks and beat until well blended. Add all at once to scalded chocolate milk. Stir constantly until thickened. Cover and cook 5 to 7 minutes longer. Remove from heat. Add butter and vanilla. Cool. Pour into baked shell. Top with meringue. Bake at 350° for 12 to 15 minutes, or until meringue is golden.
Put butter, water and cocoa in pan. Bring to boil. Remove from heat and add flour, sugar and soda. Stir into hot mixture the eggs, buttermilk and vanilla. Pour into oblong pan and bake at 350° for 25 to 30 minutes.
Wash chicken. Cook chicken in covered pot approximately 1 hour. Debone chicken. Put back in pot. Add salt and pepper. Add white and yellow rice. Cook on medium high until rice dries out. Cover; turn down on low heat for 10 minutes.
Spread topping on bottom of pie crust. Pour milk into a large bowl. Add pudding mix. Beat with whisk for 2 minutes. Let stand 5 minutes. Stir in Cool Whip and toffee bars. Spoon in crust. Freeze 4 hours until set.
Cream together sugar and butter. Add eggs, lemon rind and lemon juice. Add alternately with milk flour, baking powder and salt. Fold in blueberries. Pour into greased loaf pan. Bake at 350° for approximately 1 hour or until toothpick comes out clean.
Preheat oven to 425°. Separate crescent dough into 2 large rectangles. Place in ungreased 13 x 9-inch pan. Press over bottom of pan and 1/2-inch up sides to form crust. Seal perforations. Brown sausage; drain. Spread over crusts. Combine eggs, milk, salt and pepper. Pour over sausage. Sprinkle with cheeses. Bake 20 to 25 minutes until golden brown.
Saute onion in butter until soft but not browned; add fresh cabbage, caraway seed, salt and pepper. When cooked, mix with noodles which have been prepared according to package directions and set aside. When served, add a dollop of sour cream, if desired.
Peel and cut up potatoes. Cook with parsley and onion until vegetables are tender. Drain off water. Add milk and 1/2 stick of butter. Salt and pepper to taste. (Amount of milk added depends on desired consistency of soup.) Simmer 30 minutes or so to heat thoroughly and blend flavors. Serve with crackers and sliced Cheddar cheese.
Mix all together; put in greased casserole dish. Refrigerate a few hours or overnight. Bake at 350° for 45 minutes. Top with almonds the last 15 minutes.
Prepare stuffing according to package directions. Spread in 9 x 13-inch pan. Top with turkey. In saucepan, melt butter, blend in flour and seasoning. Add broth, cook and stir until thickened. Stir small amount of hot mixture into eggs, then pour into hot mixture while beating. Pour over turkey. Bake at 325° for 40 to 45 minutes, until knife comes out clean. Let stand 5 minutes. Cut into squares. Serve with sauce.
Melt butter in skillet. Add apple slices. Cover with sugar. Cook uncovered, stirring frequently until apples are tender and clear looking. Syrup will be thick.
Put berries in food processor. Blend about 1 minute or until smooth. Strain and discard seeds. Combine with remaining ingredients in a bowl; stir well. Serve with grilled or roasted meats. Store in airtight container in refrigerator up to two weeks.
Beat egg white until foamy. Add almonds, tossing to coat. In a small bowl, combine sugar, ground cinnamon, ground allspice, seasoned salt and nutmeg. Toss with almonds to coat. Spread almonds on greased baking sheet in single layer. Bake in 250° oven for 1 hour. Cool slightly and break apart. Cool completely. Store in airtight container.
Mix ingredients in order given. Drop by spoonful onto baking sheet. Bake in a 400° oven for about 15 minutes. This makes a very large batch of cookies.
Mix lemon juice and milk. When thick, add pineapple, pecans, 1/2 of the Cool Whip and bananas. Pour into pie crust and top with Cool Whip.
Put half of beans in bowl. Put half of sugar and mustard. Mix over the beans. Pour in remaining beans and sprinkle with remaining mixture. Put pieces of bacon on top and cover with catsup. Bake at 325°, about 3 hours.
Oil the mold with salad oil or vegetable shortening. Combine orange juice and gelatin in pan and heat over low heat until gelatin is dissolved. Add sugar, molasses, spices and orange rind and beat at high speed 15 minutes until very creamy. Combine Brazil nuts, raisins, glaced fruit, cherries and graham crackers in large bowl. Combine creamy mixture with dry mixture and mix well. You may have to use your hands to do this. Firmly press the fruit cake into the mold. Cover and refrigerate 24 hours. To unmold, dip mold into hot water and invert over serving platter. Garnish mold with glaced pineapple and cherries.
Preheat oven to 350°. Mix all ingredients, except cinnamon, in a large bowl until blended. Pour into an oblong baking dish. Sprinkle generously with cinnamon. Bake for 35 minutes. Serve hot or cold.
Using all soups undiluted and all vegetables undrained. Combine first 9 ingredients in a Dutch oven, stirring well. Cook over medium heat 5 to 8 minutes or until thoroughly heated. Remove from heat; add cheese, stirring until cheese melts. Garnish if desired and serve immediately.