HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, pit and mash the avocados with lemon juice, salt and pepper; set aside. Combine the sour cream, mayonnaise and taco seasoning. For best effect, use a glass bowl with straight sides. To assemble: spread the bean dip over the bottom of bowl. Over that, layer the avocado mixture, over that the sour cream mixture. Sprinkle the tomato, black olives and scallions over the top and cover with shredded cheese. Serve chilled or at room temperature with tortilla chips.
Marinade whole meat overnight in milk after you sprinkle with unseasoned meat tenderizer. Drain. Cut into strips and then cut strips into pieces. Place oil in skillet or wok. When it gets hot, add meat.
Scrape and peel carrots. Dice and cook until tender in as little water as possible. Slice oranges very thin. Add juice and grated rind of lemon. Combine with carrots. Measure and add 2/3 cup sugar for every 1 cup of carrot mixture. Heat, stirring until sugar is dissolved. Cook rapidly until thick and clear. Pour into pint jars, leave 1/4 inch headspace and adjust caps. Process 10 minutes in boiling water bath.
Mix sugar, flour and cocoa in a large saucepan. Add half of milk. Beat egg yolks. Add eggs. Then add remaining milk. Add vanilla. Put on stove. Add butter. Stir and cook only until oleo melts. Pour into two unbaked pie shells and bake at 375° until done, about 45 minutes. Top with meringue and brown.
Brown beef in large skillet. Remove from pan; set aside. Add enough oil to drippings in pan to make 3 tablespoons. Add potatoes, onions and green pepper. Cook until onions and potatoes are almost tender. Stir in meat, salt, pepper and sugar. Heat and cook until vegetables are tender. Makes 6 servings.
Cream sugar, butter and eggs. Stir in sour cream, then add dry ingredients that have been premixed and the vanilla. Cover and refrigerate overnight. Roll out a small amount at a time on a floured board to which some sugar has also been added. Sprinkle top of dough with sugar also as roll out. Cut out with 3-inch round open cookie cutter. Keep dough cold. Bake at 400° for 8 to 10 minutes or until very slightly browned. Cool on racks covered with waxed paper. Store in airtight containers with waxed paper between layers. Freezes well. Makes 5 dozen.
Soak the first 3 ingredients for 24 hours. Rinse and soak in clear water for 3 hours. Mix 1/2 cup vinegar, food color and alum. Add cucumbers and cover with water. Simmer 2 hours and drain well. Mix 2 cups vinegar, 2 cups water, sugar, cinnamon and candy and heat until candy melts. Pour over cucumbers. Let stand overnight. Reheat and can in boiling water bath. These are very good.
Heat oil in a large heavy saucepan or Dutch oven over high heat. Crumble in meat. Add garlic, salt and pepper. Cook 2 minutes, stirring 2 or 3 times, until meat loses its pink color. Stir in remaining ingredients and bring to a boil. Reduce heat. Cover and simmer 3 minutes until vegetables are hot. Makes 4 servings. Per Serving: 352 calories, 28 g protein, 33 g carbohydrates, 13 g fat, 59 mg cholesterol and 606 mg sodium.
Mix together and chill 12 hours. Serve with raw veggies or crackers.
Whip cream cheese, milk and butter into hot potatoes and season with salt and pepper. Fold in half of onions. Pile potatoes in a greased casserole dish and make a well in the center. Arrange hot broccoli in well. Sprinkle with cheese. Bake at 350° until hot and cheese is melted.
Melt margarine with marshmallows. Add vanilla and food coloring. Pour over corn flakes and mix. Drop by teaspoon onto wax paper. Put "red hots" or cherry halves in middle to form wreath. Chill about 40 minutes. Makes 2 dozen.
Mix all ingredients in a big bowl and put into freezer to thicken. When mixture starts to thicken, put into individual serving dishes and freeze. Remove from freezer 20 minutes before serving.
In small bowl, combine cream cheese, whipped topping and Marshmallow Creme. Mix well. Taste. Can add more Cool Whip if needed. Serve with fresh fruit pieces.
Mix all ingredients together and place in an 8 x 8-inch square or round pan. Bake for 30 minutes at 400°.
Remove tops and seeds of peppers. Parboil in salted water about 5 minutes; drain. Brown beef and cook onion in butter until tender; stir in 1/2 can soup and remaining ingredients. Spoon meat mixture into peppers. Place in 1 1/2-quart casserole. Bake at 375° for 30 minutes. Heat remaining soup; pour over peppers before serving.
Mix together eggs, milk, dry onion soup and stuffing mix in a large bowl until well blended. Add hamburger into mixture and mix well with hands. Form into desired shape balls. Place on a jelly roll pan or stove broiler pan and bake at 350° until done.
Thaw and squeeze spinach until dry; this is extremely important. Mix all ingredients and chill in refrigerator overnight. Add pepper sauce to taste just before serving.
Slice carrots and put in microwave dish. Layer the margarine or Butter Buds and garlic over the carrots. Cover and microwave 10 to 15 minutes until tender. Stir occasionally.
Salt and pepper chicken; dip chicken in melted butter. Arrange pieces in square baking pan. Bake in oven for 20 to 25 minutes. Remove from oven; sprinkle cheese over chicken, then sprinkle mushrooms on top of the cheese. Place back in oven under broiler for just a few seconds until cheese turns a light brown. Remove and serve. Serves 4.
Pop popcorn (hot air is best) and divide into 2 large pans. Melt butter. Stir in brown sugar, Karo syrup and salt. Boil, without stirring, 5 minutes. Remove from heat. Stir in vanilla and soda. Pour over popcorn. Mix well. Bake in 250° oven for 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Break apart and store in tightly covered container.
Mix with a mixer. Put in an 8 x 8-inch pan. Keep cool or in freezer.
Boil the water and cornstarch until thick, then add Equal, jello and strawberries. Stir until mixed. Pour into graham cracker crust and chill. Cover with Cool Whip.
Preheat oven to 450°. In a shallow baking or roasting pan, thoroughly blend all ingredients except potatoes. Add potatoes and turn to coat completely. Bake, stirring potatoes occasionally, 60 minutes or until potatoes are tender and golden brown.
Trim fat and bones from meat; cut into 4 to 6 serving pieces. Grease large skillet and brown meat thoroughly on one side. Turn and season with salt.
Mix sugar, milk, marshmallows, butter and salt in a heavy 2-quart saucepan. Cook, stirring constantly over medium heat to a boil (mixture will be bubbling all over top). When mixture first begins to boil set timer and continue to cook, stirring constantly for 5 more minutes. Take off heat. Stir in semi-sweet chocolate until completely melted. Stir in nuts and vanilla. Spread in a slightly buttered tray. Cut into 30 pieces.
Mix 2 quarts of fruit punch and 1 quart of apple juice together. Add 2 cups of carbonated beverage just before serving.
Prepare Jell-O according to package directions, but instead of adding cold water, add the container of yogurt instead and chill until set. Serve with lite Cool Whip for garnish.
In a 9 x 13 x 2 inch baking dish, combine 2 beaten eggs, butter and cake mix. Mix until crumbly. Spread out. Mix separately with electric hand mixer (until smooth), cream cheese, 2 eggs and confectioners sugar. Pour this mixture over crumb mixture in dish. Bake at 350° for 40 minutes.
Dissolve gelatin in orange juice, over hot water in a double boiler. Thoroughly blend next 6 ingredients. Add following 5 ingredients. Mix well; stir in honey, butter and dissolved gelatin. Mix thoroughly; press into waxed paper-lined 9 x 5 x 2 3/4-inch loaf pan (firmly). Cover with aluminum foil. Refrigerate for at least 24 hours before cutting.
Roll in sticks. Bake in oven at 250° for 1/2 hour. Roll in powdered sugar.
Drain beets, reserving liquid. Add enough water to reserved liquid to equal 2 cups. In a saucepan, bring beets and liquid to a boil. Remove from heat; stir in gelatin until dissolved. Add cold water, onion, horseradish, vinegar and salt. Chill until partially set.
In medium-sized bowl combine mayonnaise, curry powder, horseradish, mustard and soy sauce, stirring to mix well. Dry chicken with paper toweling so sauce will cling. Dip each quarter in sauce, turning to coat on all sides in large shallow microwave-safe baking dish. Drizzle any remaining sauce over chicken and cover loosely with waxed paper. Microwave on High 100% power 20 minutes, rotating dish quarter turn every 5 minutes. Let stand 5 minutes. If fork can not be inserted easily in chicken, microwave on High for 3 to 5 minutes longer. To serve on a large platter arrange chicken on rice. Drizzle pan drippings over chicken. Serve with chutney.
Mix all ingredients and drop by teaspoonful on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
In a large bowl, combine flour and dash of salt. With pastry blender or two knives, cut shortening into flour until mixture resembles gravel. Slowly add water until mixture forms ball. The pastry will be much stickier than regular pie crust. With floured hands, shape pastry into ball, cover with plastic wrap and let rest in refrigerator while preparing filling.
Cook green peppers and onions in shortening until tender. Add 1/4 cup Bisquick, soup and milk. Bring to a boil, stirring constantly. Boil and stir 1 minute. Add chicken and peas. Pour into 7 x 12-inch baking dish. Mix 2 cups Bisquick and water until dough forms. Knead and roll into 15 x 9-inch rectangle. Sprinkle with cheese and roll up tightly. Cut into 12 (1 1/4-inch) slices and arrange on top of chicken mixture. Bake at 425° for 20 to 25 minutes. Makes 4 to 6 servings.
In a large mixing bowl, sift together flour, spices and soda. Add cake mix, oil, buttermilk and eggs. Blend until moistened. Beat two minutes at medium speed. Blend in jam at low speed. Stir in nuts and raisins. Pour into three floured and paper lined 9-inch cake pans. Bake in a preheated 350° oven for 25 to 30 minutes. Cool layers in pans 10 to 20 minutes before removing.
Beat eggs. Add sugar and oil. Beat, then add flour, vanilla and cinnamon. Drop by teaspoonful onto cookie sheet. Bake at 375° for 12 to 15 minutes. Do not overbake. These cookies are so easy to make.
NOTE: You will need 1 salmon fillet per person. This recipe will make 2-8 fillets.
Preheat oven to 350°. Place milk, sugar, eggs, vanilla, flour, almonds, extract and brown sugar in food processor. Pulse 5 to 10 seconds at a time, stopping to scrape sides of bowl until mixture is blended but not overprocessed. Pour batter into a lightly greased 9-inch baking dish or pie plate. Bake 30 minutes until fluffy and brown. A knife will come out clean. Sprinkle with brown sugar and cool slightly before serving.
In a 1 1/2 quart casserole, combine sugar, cornstarch and salt. Add milk gradually, mixing well. Cook on High for 6 minutes or until thick, stirring at the end of each minute. Add this hot mixture slowly to beaten egg yolks, stirring well. Cook 2 minutes or until thick, stirring at the end of each 30 seconds. Add vanilla, butter and coconut and stir well. Cool filling to room temperature. Pour into baked pie crust and top with meringue. Sprinkle 1/3 cup coconut over meringue before browning.
Beat eggs, add sugar, syrup, margarine, vanilla, nuts and pinch of salt. Mix well and pour into unbaked regular (not deep-dish) pie shell. Bake at 350° for 50 minutes to an hour.
Mix chicken, mayo and sour cream. Add remaining ingredients. Sprinkle top with chopped walnuts or almonds before serving. Serve with croissant.
Blend first 3 ingredients. Mix well and spread in a long cake pan. Mixture will be very stiff.
Mince carrot and celery. Cut up chicken in serving size pieces. Saute vegetables in butter. Put rice in 9 x 13-inch greased pan. Add onion soup mix and sauteed vegetables with water. Brown chicken in butter; place on top of rice mixture. Cover with foil and bake in 350° oven for 1 hour.
In a 1 1/2 quart microwave-safe casserole dish, combine oil, celery and onions. Cover and microwave on High 1 1/2 minutes or until celery is tender-crisp.
To make clear layers in each of four small bowls, dissolve one of the packages of each color gelatin in 1 1/2 cups boiling water.
Wash and clean all vegetables. Chop. Cook in 1/2 cup oil until tender. Salt and pepper to taste.
Mix all together and beat well. Then add 1 cup boiling water with 2 teaspoons soda added and beat again thoroughly. Lastly, add 2 egg whites, beaten stiffly by folding into mix. Bake in two loaves slowly for about 1 hour (or stem pan).
Cut and cook broccoli until tender. Combine soup, milk and eggs. Add broccoli, cheese, onion and mushrooms. Pour into buttered casserole dish. Add crackers on top. Bake (uncovered) at 350° until bubbly (about 45 minutes).
Combine all ingredients in a large pitcher. Stir and blend. Chill before serving. Sweeten lightly, if desired. Top each glass with mint leaves.
Heat oven to 350°. Grease muffin cups or use paper liners. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pans. Bake 10 to 12 minutes or until golden brown.
Mix in medium bowl diced cooked turkey. Drain pineapple well, and mix with diced turkey. Add chopped celery, walnuts and enough mayonnaise until moistened. Serve on lettuce leaf.
Combine all ingredients except blue cheese, blend well. Add blue cheese, stir thoroughly. Refrigerate. Makes about 1 1/4 cups. You can add 4 oz softened cream cheese and 1/4 c milk.
Brown hamburger, onions and pepper. Add salt, pepper and a little garlic salt. Combine all ingredients and pour into crock-pot and cook as long as you want; the longer the better.
Add yeast to water. Stir in sugar, oil, salt and egg until sugar and salt are dissolved. Stir in one cup of flour until mixture is smooth. Let rise, covered, on top of a warm pan of water for 15 minutes. Stir down and add remaining flour. Turn onto board and knead three minutes. Roll into 16 balls, quickly. Place in buttered pan and brush butter on tops. Cover and place in warm place to rise for 25 minutes. Bake at 425° for 12 to 15 minutes or until golden brown.
Cream butter, sugar and egg. Beat in flour, baking powder, orange juice and vanilla. Chill 2 to 3 hours. Roll 1/4-inch thick. Cook 6 to 10 minutes, until golden brown on edges. Makes 6 dozen 2-inch cookies.
Brown meat with cut up onion. Drain off fat except for about 1/4 cup. Add the rest of the ingredients and simmer for 1 1/2 hours. Add water to your desired thickness or thinness.
Cut broccoli and cauliflower into small pieces. Then mix all other ingredients and add to the cut vegetables. Let stand in refrigerator 2 to 3 hours or overnight.
Mix together. Unroll towel and spread mixture on top. Roll back up and put in aluminum foil or freeze. Slice as needed
Beat egg whites until stiff. Add 1 heaping tablespoon marshmallow fluff for each egg white. Place on top of pie, sealing edges and bake at 450° for 3-5 minutes.
Melt butter in saucepan; add brown sugar. Boil over low heat for 2 minutes, stirring all the time. Add milk. Keep stirring until mixture boils. Remove from heat. Cool and add sifted sugar. Beat well after each addition. Add pecans, if desired.
In large glass bowl on bottom lay sponge fingers. Boil and cool strawberry jelly. Pour over sponge fingers. Slice fresh strawberries on top of jelly. Top with Cool Whip.
First Layer: Melt the oleo and add 2 tablespoons sugar and the pretzels. Bake at 350° for 10 minutes. Let cool.
Brown up cubed pork in oil. Add onion and celery and cook until soft. Add the bean sprouts and simmer for 5 minutes. Add soy sauce. Thicken with the cornstarch and water mixture by stirring it in.
Cut butter into sugar. Add milk and mint flavor. Use your favorite food coloring to fit the occasion; form into shapes. Store in airtight container in refrigerator.
Place salt and peppered roast in roaster and add onion. Bake for 2 hours. During last half of baking, add remaining ingredients. Finish cooking for 1 hour longer, or more if necessary. Approximately 3 1/2 to 4 hours at 325°.
Put orange juice, sugar, water, milk and vanilla in blender with 4 or 5 ice cubes. Blend 30 seconds or until smooth. Serve immediately.
With electric mixer, gradually blend soup into cream cheese. Beat just until smooth. Mix in remaining ingredients. Chill. Serve with chips or crackers.
Beat egg whites until stiff but not dry. Slowly add brown sugar and vanilla. Fold in flour and baking powder. Add pecans. Bake in tube pan for 45 minutes in 325° oven.
Heat in large kettle the oil and onion over medium heat 3 minutes. Add water, broccoli and bouillon cubes. Heat to boiling, stirring occasionally, until cubes dissolve. Gradually add the noodles and salt; cook, uncovered, for 3 minutes, stirring occasionally. Add cubed cheese, pepper and garlic powder. Continue cooking until cheese melts, then add milk. Do not let it come to boil as it will curdle. Freezes well.
Take any amount of grapefruit peeling and cut into strips approximately 3-inches long by 1/2 inch wide. Wash and be sure to remove all pulp.Soak the peeling in salted cold water for three days. Drain off this water and cover with fresh cold water and bring to a boil. Drain, and for the second time - cover with fresh cold water and bring to a boil. Again, drain, and for the third time - cover with fresh cold water and bring to a boil. This procedure eliminates the bitter taste. In a separate saucepan mix 2 parts of granulated sugar with 1 part of water and bring to a boil. Put in any food coloring, such as green or red for Christmas. Add drained peeling to this syrup and cook until peel strips are transparent. Drain well and lay on a cookie sheet to cool. Roll in granulated sugar. Store in glass jars.
The chicken breasts should be boned, skinned and cut in strips. The frozen vegetables (broccoli, cauliflower and carrots) should be thawed and drained. Put the ingredients in a 9 x 13-inch casserole in the order as listed with the cheese sprinkled over the top (layer). Bake at 300° for 1 3/4 hours.
Brown meat and drain off fat. Mix vegetables and meat with gravy, then put mashed potatoes on top. Then brown the potatoes in oven for about 30 minutes.
Pick over crab meat for pieces of shell. Cook onion in butter until tender. Combine all ingredients, except bread crumbs. Shape into 6 cakes and roll in bread crumbs. Place cakes in frypan with 1/8-inch of fat that is hot, but not smoking. Fry at moderate heat. When all the cakes are brown on one side, turn and brown other side. The cooking time will be approximately 5 to 8 minutes.
Puree strawberries. Combine with milk to measure 3 cups. Add remaining ingredients and beat until batter is smooth. Bake on preheated waffle iron until steaming stops. Yields 6 large waffles.
In bowl, cream the sugar and butter together. Stir in eggs. Then stir in sour cream and the soda. Stir in the flour and pinch of salt. Then stir in bananas until all is well mixed. If desired, add nuts. Mix and pour into greased loaf pan. Bake at 350° for 1 hour.
Chop onion. Trim broccoli and cut stems and florets into 2-inch pieces. In medium saucepan, heat oil over medium-high heat. Add onion and cook until tender, but not browned, about 5 minutes. Stir in flour. Cook, stirring constantly, 1 minute. Add chicken broth and 2 cups water. Bring to a boil. Add broccoli. Reduce heat to medium and simmer until broccoli is tender, about 8 minutes. Puree vegetable mixture, in batches, in food processor or blender until smooth. Return mixture to saucepan over low heat. Stir in evaporated skim milk and nutmeg. Cook, stirring occasionally, until heated through, 5 minutes. Do not let soup boil. Garnish with yogurt, if desired. Makes 4 servings.
Cook and drain spinach. Sift together the flour, salt and baking powder. Add the milk, melted margarine and eggs to the sifted ingredients. Add spinach and cheese. Pour into greased 13 x 9-inch pan and bake at 375° for 35 minutes
Mix shredded cabbage, carrots, pepper and onion. Sprinkle with 1/2 cup cold water. Chill. Soften gelatin in 1/4 cup cold water. Mix sugar, vinegar, celery seeds, salt and pepper in a saucepan; bring to a boil. Stir in softened gelatin; cool slightly until thickened. Beat well; gradually beat in salad oil. Drain vegetables; pour over top. Mix lightly until all vegetables are coated. May be served immediately or stored in refrigerator. Stir just before serving. Makes 8 servings.
Scoop sherbet into a punch bowl. Add the soda, pouring liquid slowly down the sides of the bowl. Yield: 12 to 15 small servings.
Grease and flour a Bundt pan. Cut each biscuit into fourths. Roll each biscuit in brown sugar, cinnamon and sugar. Melt 1 stick of butter and roll over biscuits before cooking. Bake at 300°. Glaze with 1 cup of powdered sugar and 2 tablespoons of water. Take out of pan immediately.
Heat oven to 350°. Grease and flour 9 x 5 x 3-inch loaf pan or two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Measure all ingredients into large mixer bowl; beat on medium speed 1/2 minute. Pour into pan(s). Bake 55 to 65 minutes or until wooden pick inserted in center comes out clean. Remove from pan(s); cool thoroughly before slicing.
Place strawberries in kettle over heat. Crush as they heat. When berries boil, add sugar and cook quickly until thick (not over 20 minutes), stirring frequently to prevent burning. Pour into clean, hot jars and seal. Makes 4 (1/2 pint) jars.
Stir butter and sugar. Mix in cornflakes, nuts and coconut. Line bottom and sides of 9-inch pie pan with 2/3 of mixture. Chill. Fill with ice cream and sprinkle with remaining corn flake mixture on top, pressing lightly into ice cream. Serve with chocolate topping or any other flavor. May serve plain.
In a medium saucepan, saute onions in butter. Add tomatoes, cornstarch, thyme and pepper; stir until cornstarch is dissolved. Cook, stirring constantly, until thickened and translucent. Add peas; heat through. Serve sauce over omelet, hamburger or use as a side dish.
Saute together margarine, onions and broccoli. Mix together the corn muffin mix, eggs and sour cream. Pour muffin mixture over sauteed ingredients into a cast-iron skillet. Bake in a 350° oven for 30 to 35 minutes.
Cut ends off zucchini. Cut into 1/4-inch thick slices. Stack slices and cut into 1/4-inch wide julienne strips. Prepare turnips and carrots in same manner. Put carrots in saucepan; add water to cover. Bring to boil and simmer 2 minutes. Add turnips and simmer 1 minute more. Drain well. Melt butter in heavy skillet and add zucchini, carrots, turnips and shallots. Season to taste. Cook, tossing and stirring, about 2 to 3 minutes. Do not overcook. Serve hot. Serves 4.
Fry in deep oil. When finished, melt honey and pour over cookies. Add colored beads.
Beat egg whites with cream of tartar. Beat sugar in gradually. Beat until mixture is stiff and glossy and sugar is dissolved. Swirl meringue on pie filling. Bake at 375° for 8 to 10 minutes. For a crisper meringue bake longer.
Dissolve Jell-O using less than 2 cups of water as relish is juicy. When Jell-O is partially jelled, add in remaining ingredients. This is something a little different for Thanksgiving; great with leftovers!
Cook rice as directed and set aside. Brown sausage in skillet, stir and crumble; drain well. Combine all ingredients. Spoon into lightly greased 2-quart casserole dish. Bake at 350° for 1 hour. Serves 6.
Combine first 3 ingredients and bring to a rolling boil. Stir constantly. Boil 5 minutes. Remove from heat and add remaining ingredients. Stir until thoroughly mixed. Pour into a 9 x 13-inch pan and cool.
Cream sugar and oil. Add eggs, one at a time, alternately with flour. Add cocoa, vanilla, salt and nuts. Bake at 300° for 35 minutes. Spread marshmallows over cake; return to oven and melt.
Cook sauerkraut and drain. Fry bacon and drain on paper towel. Fry onion and mushrooms in margarine. Combine bacon that has been cut into small pieces, mushrooms, onion and sauerkraut. Place perohi in casserole. Cover with combined ingredients. Bake 30 minutes in 350° oven. Serve with applesauce or sour cream.