HumbleIntelligence/food-ner-1-Million huggingface dataset:
Open all the cookies and spread icing on each side. On one side of the cookie, press the candy corn, fat end toward the edges to form tail feathers. On the other cookie side, press the malted milk ball into the icing to form the turkey's body, then press the red hot in front of the malted milk ball to form its "beard." Using icing as "glue," attach the "tail" half to the "body" half. Happy Thanksgiving!
Combine water, potatoes, carrots, celery, onion, salt and pepper in large kettle. Boil for 10 - 12 minutes.
Cook lean pork (remove all fat or bones), chopped in small pieces. Mix all ingredients above. Cook on high heat until hot, then cook on low for about 3 hours or until thick. Stir frequently. Serve on hamburger bun. This is low calorie if you use lean pork.
Combine soup, cheese and garlic salt and cook until blended together. Place chicken in casserole dish and place broccoli on top, then soup mixture. Put bread crumbs on top. Bake for 30 minutes at 350°.
Mix together cauliflower, onion, cheese and peas. Mix Italian salad dressing mix and mayonnaise together. Add to cauliflower mixture and toss well. Refrigerate at least 4 hours prior to serving.
Mix all ingredients in 9 1/2 x 13-inch baking dish. Top with bacon. Bake at 300° for 2 hours.
Beat eggs and add oil, sugar, squash and vanilla. Mix. Add all dry ingredients. Add nuts and raisins. Mix well. Bake in 2 loaf pans, (8 x 5 x 3-inch) at 350° for 45 minutes.
Mix all together and bake at 350° for 25 to 30 minutes or until golden brown.
Boil pineapple for 2 minutes. Add Jell-O and boil 2 more minutes. Cool; fold in cottage cheese and Dream Whip. Add nuts. Chill until firm.
Mix all together in crock-pot or large pot. Cook 2 to 3 hours.
Pierce the 2 boxes of Brussel sprouts and cook in microwave 7 minutes. Mix bell pepper, onion and Italian dressing, pour over brussel sprouts which have been put in a casserole dish. Marinate 24 hours. Drain and serve.
Cut potatoes in long strips about 1/2 inch square. Mix olive oil and seasonings together in bowl. Stir in potatoes until covered with mixture. Spread potatoes (one layer) on baking sheet sprayed with cooking spray. Sprinkle Parmesan cheese over potatoes. Bake in 425° oven 50 to 60 minutes until crispy. Serves 4 to 6.
Mix the first 5 ingredients, then add the last 3. Mix well. Bake at 350° for 35 minutes. Batter will be runny. Easy and great. Ice when cool.
Mix all together. Cook the corn a little before baking. Top with cheese before baking. Sprinkle with paprika. Bake at 350° for about 1 hour.
In large bowl, combine first 5 ingredients until well blended. Stir in pecans. Pour into pie crust. Bake at 350° oven for 50 to 55 minutes or until toothpick inserted in center comes out clean.
Mix sugar, cocoa, margarine and milk. Bring to a boil and cook hard for 1 minute, stirring constantly. Remove from heat and add remaining ingredients; mix well. Drop by teaspoon onto waxed paper. Makes 2 dozen.
Beat eggs, milk and seasonings until foamy. Put croutons on bottom of buttered 9 x 13-inch baking dish (shallow), then cheese, then pour egg mixture over all. Cook 1 hour at 325°. Lay bacon on top when done. Serves 6 to 8.
Beat eggs, then mix all ingredients together. Pour into uncooked pie shell and bake at 350° for 40 to 50 minutes. Makes 1 deep-dish pie.
Mash figs with a potato masher. Mix sugar and oil together. Sift all of the dry ingredients. Mix all together. Bake in a greased and floured pan. For the grease, use spray Pam. Bake at 350° for 1 1/2 hours.
Cook meat until golden brown in cooking oil. Add garlic and onion; stir-fry for 2 to 3 minutes. Then add 3 tablespoons of soy sauce and about 2 1/2 cups of water or more. Simmer for 2 to 5 minutes. Then add your noodles. Makes 4 to 5 servings.
Mix all ingredients. Add more milk if batter seems stiff. Drop by spoonfuls onto ungreased cookie sheet; bake at 450° until golden brown. Brush tops with melted butter. Serve hot.
Break lettuce into bite-sizes. Cut chicken into small pieces. Layer first 7 ingredients in 9 x 13-inch pan in order given. Mix mayonnaise, salad dressing and sugar. Spread over top of ingredients to seal. Spread cheese over dressing and refrigerate. Salad can be made ahead and kept in refrigerator. Makes 10 servings.
In a large bowl, mix by hand all ingredients. Grease 3 loaf pans. Pour batter equally in each of them. Bake at 350° for 1 hour or until tester comes out clean.
Dissolve jello in hot water. Add tomato sauce and other ingredients. Blend and chill. Recipe can be doubled if a 4-cup mold is used.
Into greased 13 x 9-inch pan, dump the ingredients. Do not mix, simply dump. Bake at 350° for 1 hour.
In a heavy pan, bring sugar, Karo syrup and butter to a boil. Take off of heat. Add vanilla and peanut butter; stir until it melts. Add Post Toasties; stir to coat completely. Drop by spoonfuls onto wax paper and cool.
You will need one 9 x 13-inch cake pan. Pour pie filling into ungreased 9 x 13-inch cake pan. Sprinkle all of dry cake mix (no egg, milk or oil) evenly over pie filling. Cut thin slices of stick butter and scatter the squares over top of cake mix checkerboard-style. Place in preheated oven at 350° for 35 to 45 minutes. Remove from oven and let cook for 10 to 15 minutes, then cut into squares.
Mix ingredients together. Salt and pepper to taste. Bake 15 to 20 minutes at 350°. Do not brown.
Place peeled and sliced apples in greased 9 x 9-inch square or 9-inch round baking dish. Sprinkle with 1/2 to 3/4 cup sugar, depending on tartness of apples. Mix flour, 1 cup sugar, baking powder and salt. Add egg and mix with fork until crumbly. Pour on top of apples. Drizzle with melted butter and sprinkle with cinnamon. Bake at 350° for 40 minutes.
Mix together in a covered pan and bake at 250° for 6 hours. Shred meat; remove fat and bones. Let set overnight in refrigerator. Reheat and serve on buns. (This can also be cooked in slow cooker.)
Cream shortening and sugar. Add other ingredients and mix until you have a stiff batter. Drop on cookie sheet and bake.
Cut artichokes in pieces and place in 1 1/2-quart casserole dish. Cook spinach just until tender (don't overcook). Drain well. While still hot, mix margarine and cream cheese with the spinach. Add salt to taste. Pour over the artichokes. Sprinkle with bread crumbs and dot with margarine. Bake at 350° for 24 minutes.
About 1 1/2 hours before serving, prepare lasagna noodles as label directs, using 1 tablespoon salt in water; drain. Meanwhile, mince onion. Slice mushrooms. In 12-inch skillet, over medium-high heat, in 2 tablespoons hot olive or salad oil, cook onion, ground turkey and 3/4 teaspoon salt until turkey is browned. With slotted spoon, remove to bowl. In drippings in skillet and 1 tablespoon hot olive or salad oil, cook mushrooms and 1/2 teaspoon salt until mushrooms are golden; add to ground turkey mixture in bowl. Cool slightly; stir in shredded cheese.
Alternate layers of pecans, coconut and chocolate chips. Pour Eagle Brand milk on top. Bake 40 minutes at 325°.
Grease a large, glass dish. Place sliced potatoes into dish. Season with salt and pepper. Add 2 cans of soup and mix well. Bake at 325° to 335°, until potatoes test done.
Preheat oven to 350°. Spread rice in bottom of a 9 x 13-inch pan. Mix creamed soups, water and 1/2 onion soup in a bowl and mix well, then pour mixture over rice. Next, lay chicken breasts on top of mixture and sprinkle remaining onion soup over chicken. Cover with aluminum foil and bake approximately 1 1/2 hours at 350°.
Mix ingredients in saucepan, then heat over low heat using a beater to blend until thick and clear. Chill, then beat again. Makes 1 cup dressing.
Mix egg yolks with cream. Add sugar, flour, salt, peanut butter and vanilla. Stir into hot milk and cook, while stirring, over medium heat until thickened. Pour into baked pie shell. Spread with meringue (2 egg whites beaten stiff with 1/8 teaspoon cream of tartar), Cool Whip or whipped cream. You can use graham cracker crust, chocolate or regular pie shell.
Drain canned pineapple well. Cream butter and sugar, add eggs, then pineapple. Stir in bread cubes. Bake in greased 1 1/2-quart casserole at 350° for 45 minutes or until lightly browned.
Sift in bowl the flour, soda, baking powder and Sweet 'N Low. Add oleo, milk, vanilla and eggs. Beat well and add 2 cups chopped apples, raisins and nuts, if desired. Bake at 350° for 40 to 50 minutes.
Dip cheese in combined eggs and milk; coat with crumbs. Repeat dipping and coating. Chill. Fry in deep hot oil (375°) for 1 to 2 minutes or until lightly browned. Makes 28 appetizers.
Brown hamburger and sausage until brown. Melt the cheeses. Saute the onion. Mix all together and serve with nacho chips. Will keep for several days in refrigerator. Just heat and serve.
Mix well the flour, sugar, cinnamon, oil, eggs and water. Set aside. Mix pumpkin, baking soda and salt. Add to the mixture and mix thoroughly. Add walnuts or raisins. Pour into greased and floured loaf pans or 13 ounce coffee cans. Bake at 350° for 40 minutes or until done. Makes 4 loaves.
Boil eggs; peel and cut in half. Take out yolk. Mash yolk; add salt and pepper. Add remaining ingredients and spoon yolks into egg whites.
Spray a 9 x 13-inch pan with Pam. Measure cereal into bowl. Combine sugar and syrup in a medium saucepan and bring to a rapid bowl, stirring constantly. Remove from heat and immediately stir in peanut butter. Pour over cereal and combine thoroughly. Pat into pan. Melt the butterscotch and chocolate chips. Stir to combine well. Spread over the bars. Cut and serve. (Do not store in refrigerator; they get very hard.)
In bowl, mix thoroughly 1/4 cup soup, ground beef, bread crumbs, egg and onions. Shape into 6 patties. In skillet over medium heat, cook patties a few at a time until browned on both sides. Spoon off fat.
Mix shortening and sugar. Add eggs, one at a time. Add bananas. Mix flour and soda. Add buttermilk and mix well. Add nuts. Place in 4 floured and greased pans. Bake at 350° until tests done to touch.
Sift dry ingredients together. In a measuring cup, put juice and grated rind of 1 orange, 2 tablespoons melted shortening and enough boiling water to make 3/4 cup. Cool and add egg and dry ingredients. Do not beat too much. Add 3/4 cup nuts and cranberries cut in half. Pour in loaf pan.
Brown steaks on both sides in hot oil or Crisco. Place in baking dish. Slide 1 or 2 onions on top of steaks. Place mushrooms on top of onions. Pour cream of mushroom soup over top. Cover with foil. Bake at 350° until tender.
Heat asparagus liquid; add margarine. Mix 1 cup water and flour. Pour slowly into boiling mixture. Stir; add cheese and melt. Make 3 layers of asparagus, crackers and nuts. Pour sauce over all layers. Sprinkle crackers and nuts on top. Bake at 475° until brown, about 5 minutes.
Mix together and if still sticky, add more flour. Refrigerate 2 hours before using.
Mix all ingredients together; fold in Cool Whip. Let set for 30 minutes or 1 hour in refrigerator before serving.
Add to Jell-O the heated cherry syrup and enough boiling water to make 1 cup. Stir until gelatin is dissolved. Cool to room temperature. Add the Coke. Stir well and add drained, chopped cherries, nuts and pineapple. Chill until set.
Prepare the same as for Buttermilk Biscuits. These will be fluffier.
Mix raw cucumbers in lime and first 2 gallons of water. Soak for 24 hours; then rinse 3 times. Soak 3 additional hours in ice and water. Remove carefully and drain. Make the syrup. Stir remaining ingredients together until dissolved. Pour over cucumbers. Let stand 3 or 4 hours (or overnight). Add pickling spice to taste. Boil 35 minutes and fill jars with cucumbers and syrup. Leave 1/2-inch headspace and seal jars.
Mix all ingredients together. Pour half of the batter in a Bundt pan. Cover with 1 cup brown sugar and 1 cup nuts. Pour remaining batter over sugar and nuts, covering completely. Bake at 375° for 45 minutes. Cool and glaze.
Saute onion in 1/4 cup butter in large skillet until golden brown. Add rice and stir until rice turns yellow. Add broth and sherry. Bring to a boil, then reduce heat. Cover and let simmer 15 to 20 minutes, until liquid is absorbed. Add remaining 1/4 cup butter and stir in cheese. Makes 6 servings.
Preheat oven to 325°. Cut slits in roast, insert garlic cloves. Combine all other ingredients in Dutch oven pot, add roast and cover. Bake in oven about 2 hours, cool slightly. Slice thin, then place back in pot and cook 1 to 1 1/2 hours longer. Serve on Italian bread.
Combine soup, 1/2 cup cheese, sour cream, pepper, 1/2 can onions and vegetables. Pour into 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake uncovered for 5 minutes.
Simmer chicken until tender, then remove chicken from bones and cut in small pieces. Mix all ingredients except chicken and tortillas. Reserve some cheese to put on top. Make layers in buttered casserole with tortillas quartered on bottom, then chicken, then cheese mixture. End with grated cheese on top. Bake for 45 minutes at 350°.
Mix the flour with the oregano and basil in a plastic bag. Put 6 to 8 pieces of chicken in the bag at a time and shake until all chicken is coated with flour mixture. Lightly brown the chicken pieces in margarine or butter. Transfer to a 4-quart saucepan and add the garlic, onion, pepper, tomatoes and mushrooms. (Vegetables could be sauteed briefly in the skillet first to bring out their flavor.) Cover the saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Serve over wide noodles or rice.
Melt margarine in large saucepan on medium-high heat. Add celery, onion and poultry seasoning. Cook and stir until onion is tender. Add broth and bring to boil. Stir in apples, rice and cinnamon; cover. Remove from heat, let stand 5 minutes. Stir in walnuts and parsley. Makes 8 servings.
Combine peanut butter, salt, sugar and hot water. Boil until thick. Pour over apples.
Preheat oven to 350°. Sprinkle sage and pepper over chicken. Place a slice of Proscuitto on top. Roll up jelly roll style and secure with wooden toothpicks. Place butter in a shallow dish. In another shallow dish, combine bread crumbs, Parmesan cheese and parsley. Dip chicken first in melted butter, then roll in crumbs. Place chicken in shallow baking dish. Bake 40 minutes until tender. Remove toothpicks and serve.
Cut slits into roast. Insert onion and garlic into slits. Put meat in a bowl and slowly pour vinegar over it. Add enough water to cover the meat. Cover with plastic wrap and place in refrigerator for 24 to 48 hours. Pour vinegar off and place meat in a large heavy pot. Brown in oil until very dark on both sides. Pour coffee and 2 cups water over the meat and cover with lid. You may need to add a little water during cooking. Add salt 20 minutes before serving. Bake at 350° for 2 hours or until done.
Blend cream cheese and sugar until creamy. Stir in vanilla. Fold in Cool Whip. Spoon into pie shell. Add topping of choice (cherry, blueberry or strawberry). Chill pie several hours before serving.
In a 4-quart pan (or pressure cooker) put chicken, celery, onion and just enough water to cover chicken. Boil (or pressure cook) mixture until chicken is tender.
Combine Parmesan cheese and oregano in small bowl. Roll chicken in mixture. Set aside remaining. Arrange pieces in a 13 x 9-inch dish.
In a 1-quart saucepan, combine cranberry sauce, mustard, gravy and orange peel. Cook over low heat, stirring constantly, until glaze is smooth. Cut hens in half lengthwise, rinse and pat dry. Sprinkle with salt and pepper. Place hens on a rack with drip pan, skin side down; brush hens generously with glaze. Bake at 400° for 15 minutes. Turn hens, brush with glaze and bake for 30 minutes, or until juices run clear when pricked with a fork. While roasting, brush often with glaze. Serve on a bed of wild rice and garnish with orange slices. Yield: 6 servings.
Mix the first 4 ingredients thoroughly and form pie crust with this mixture in a 9-inch pie pan. Cover meat with the tomato paste. Sprinkle with the mushrooms and sharp cheese. Sprinkle with the Parmesan cheese and oregano. Place in a 350° oven and bake 30 minutes. Cut and serve like pie.
Place the banana, strawberries and mineral water in a blender. Process on medium speed until smooth. Pour the fruit shake into two frosted glasses, decorating the rims with the fresh strawberries, if desired. Makes 2 servings.
Wash rice and place in melted butter in an oblong baking dish. Spread over bottom of dish. Take 1/2 can of each of the soups and mix with the 3/4 can of water. Pour over rice. Place chicken pieces in casserole on top of rice and soup mixture. Mix the other 1/2 can of each of the 3 soups together (no water added) and pour over chicken. Bake 2 1/2 hours at 275°.
Place apples in 1 1/2-quart glass baking dish. Mix brown sugar, flour, oats, cinnamon and butter in bowl. Spoon over apples. Microwave on High for 5 minutes or until apples are tender.
In large glass bowl, mix crabmeat and vegetables. Mix other ingredients well and pour over crabmeat. Cover bowl with ice cubes and refrigerate.
Boil chicken and pull meat from bone. Mix sour cream and cream of chicken soup well and add chicken. Pour into casserole dish. Melt margarine and mix with crushed crackers. Sprinkle cracker mixture over top of chicken. Bake at 350° until bubbly, approximately 20 minutes.
Cut meat into even strips. Heat half the butter in a skillet. Add meat. Saute over medium-high heat until meat is brown and cooked to your liking. Do not overcook. Remove meat. Keep warm.
Make a light brown roux. Pour water on top. Add tomato sauce and vegetables. Cook until thick. Add shrimp. Cook until shrimp are red in color and eat over rice.
Mix all ingredients and put in a casserole dish. Bake at 350° for 35 to 40 minutes. The last 5 minutes, put buttered bread crumbs or crushed potato chips on top.
Melt chocolate chips with butter and let cool. Add pecans and marshmallows. Shape into a roll. Roll in shredded coconut. Slice.
Drain beans and corn. Spray casserole dish with Pam. Layer vegetables in dish. In another bowl mix soup, sour cream, cheese, onion and salt. Pour this over the beans and corn. Spread crushed crackers over top of casserole. Spread almonds on top of crackers. Melt margarine and pour this over top of casserole. Bake 45 minutes at 350°.
Cream sugar and butter. Add eggs, one at a time. Beat in lemon extract and 7-Up. Add flour. Pour into a greased flour cake pan. Bake for 1 1/4 hours at 325°.
Whip the cream cheese until fluffy; beat in sugar and milk. Fold Cool Whip into mixture and spread over cooled crust. Spread blueberry pie filling over top of this mixture. Refrigerate.
Beat eggs, flour, sugar and salt. Add corn, milk and butter. Mix and pour into large greased baking dish. Bake at 350° for 10 minutes, then stir. Stir after 10 more minutes. Bake 40 minutes longer (1 hour in all) until set. Serves 8 to 10.
Heat sugar and syrup to boiling while stirring constantly over medium heat. Remove from heat and add peanut butter. Mix well and add nuts. Pour over popcorn while stirring to mix and coat. Form into balls and enjoy!
In a large resealable bowl put chopped lettuce, bite size pieces of cauliflower, chopped onion, Mozzarella cheese and crumbled fried bacon. Top this off with 1 cup mayonnaise and 1 cup sugar, blended together to make a dressing. Seal the bowl tightly and refrigerate at least 8 hours or overnight. Prior to serving, toss the salad.
Grease casserole dish. Dump in all ingredients and stir well. Cover and bake at 350° for 1 hour. Serves 3 to 4.
In large bowl mix first seven ingredients well. Add steaks and allow to marinate at least 30 to 60 minutes. Cook on grill to taste.
Heat shells in oven (325°) until crisp. Simmer all ingredients for 45 minutes, thickening with 1 tablespoon flour if needed. Spoon filling into taco shells. Top with chopped lettuce, tomatoes and shredded cheese.
In skillet, saute onion in 1/4 cup butter until tender but not brown. Stir in drained mushrooms, flaked crab, cracker crumbs, parsley, 1/2 teaspoon salt and dash of pepper. Spread mixture over flounder fillets. Roll fillets and place seam side down in a 12 x 7 1/2 x 2-inch baking dish.
Make cream sauce with butter, flour and milk. When smooth, add onion and cheese and stir until melted. Add beaten egg yolks and spinach, then fold in stiffly beaten egg whites. Pour into greased casserole and bake at 350° until knife inserted in center comes out clean. Set casserole in pan of hot water to bake. Bake 45 to 55 minutes.
Cream sausage and sugars. Sift dry ingredients together. Alternately add coffee and dry ingredients to sausage and sugar mixture. Fold in nuts and dates that have been dusted with flour. Bake at 325° in tube or loaf pan, which has been greased and floured, for 1 hour and 15 minutes. I prefer hot sausage (try extra sage). Serves 16 to 18.
Mix in usual way. Beat up whole eggs and brush cookie tops. Sprinkle with sugar and cinnamon. Place 1 nut on each cookie. Bake at 350° for about 10 to 12 minutes. Makes a large amount.
Fry bacon crisp; remove and reserve. Saute garlic, onions and beef in drippings. Add salt. In separate pan, make sauce of butter, flour and beer. Pour over beef, etc. Add other spices and vinegar. Simmer. Serve over rice. Three recipes feed 26 people.
Mix gelatin, 1/2 cup sugar and salt in saucepan. Beat egg yolks, lime juice and water together; stir into gelatin mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat; stir in grated peel. Add enough coloring for a pale green color. Chill, stirring occasionally, until thickened. Beat egg whites until soft peaks form. Add remaining sugar gradually and beat until stiff peaks form. Fold gelatin mixture into egg whites; fold in cream. Spoon into chocolate crust; chill until firm. Spread with additional whipped cream and sprinkle grated lime peel around edge.
Mix the first 4 ingredients in saucepan; bring to boil. Boil for 2 minutes. Remove from heat. Quickly add peanut butter, oatmeal and vanilla. Grease a 9 x 13-inch pan with butter or margarine; spread mixture onto pan.
Mix jello according to quick-set directions. When partially set, mix mandarin oranges and mixed fruit into jello. Pour into mold.
Beat together sugar and egg. Add cocoa, cinnamon and milk, very slowly. Stir in flour. Add baking soda dissolved in the jelly. Pour into loaf pan. Scatter some nuts over top. Bake at 350° to 400° for 40 minutes.
Mix soup mix and flour. Stir in milk. Add potatoes; mix well. Pour into a greased baking dish. Bake for 1 hour at 350°.
Saute chicken in butter until golden brown, about 3 minutes per side. Remove from skillet. Add onion and garlic. Cook and stir 2 to 3 minutes. Add tomato paste and flour. Stir until blended and smooth. Gradually add chicken stock and sherry. Cook and stir about 5 minutes or until slightly thickened. Return chicken to skillet. Add almonds, tarragon, salt and pepper. Cover and simmer 30 minutes or until tender.
Combine lettuce, cheese and celery in large salad bowl. Combine oil, vinegar, sugar, onion, mustard and salt in separate bowl. Pour this mixture over lettuce to coat lightly. Toss. Add orange sections, cranberry sauce and avocado. Toss gently. Pass remaining dressing. Yield: 12 servings.
Combine flour, shortening and salt. Chop fine. Add vinegar to cup containing beaten egg. Fill cup with water. Add all at once to flour mixture and combine, using hands. Can be stored in refrigerator up to 2 weeks. Makes 3 (2 crust, 9-inch) pies.
Mix together well; pat out 1/2 inch thick. Roll between 2 pieces of waxed paper. Let sit 10 minutes. Cut with cookie cutters. Place on cookie sheets and let dry for 24 to 48 hours.
Bring sour cream and butter to a boil. Add sugar, soda and salt together and set aside to cool to lukewarm. Add remaining ingredients and knead to elastic stage. Place in greased bowl and let rise.
Cut up carrots and cook in the bouillon cube and water until almost tender. Melt butter. Add onions and cook, covered, for 15 minutes, stirring occasionally. Stir in flour, salt, pepper and water. Bring to a boil. Add carrots and stock. Simmer 10 minutes. Serves 6.