HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash radishes, spinach and lettuce; chill in refrigerator. Save 2 or 3 radishes for "roses;" crisp with ice cube. Tear spinach leaves and lettuce into bite size pieces in salad bowl. Slice 5 or 6 radishes thinly. Add to greens. Peel oranges; cut into sections. Cut avocado into bite size chunks or slices. Reserve 8 to 10 large onion rings. Add remainder to salad. Just before serving, add dressing and toss lightly. Garnish with onion rings and radish "roses." Serves 6.
Preheat oven to 400°. In 9-inch pie plate, mix soup, vegetables and chicken. Mix milk, egg and baking mix. Pour over chicken mixture. Bake 30 minutes or until golden. Serves 4.
Mix well and pour into unbaked pie shell. Bake at 325° about 50 minutes.
Brown and drain ground chuck. Spread pizza sauce on muffin. Garnish with meat, mushrooms, pepperoni and cheese. Put in microwave or regular oven at 350° until warm throughout.
In large saucepan, heat all ingredients except milk and cream over low heat, stirring until chocolate is melted. Heat to boiling; reduce heat and simmer 4 minutes, stirring constantly. Stir in milk; heat over low heat, stirring occasionally. Beat with rotary beater until foamy. Top serving with whipped cream. Makes 8 (2/3-cup) servings.
Toss 1 cup grated cheese, 1/2 cup French or Thousand Island dressing and hot sauce to taste. Crunch and add one (6 ounce) bag of chips. Slice and add 1 avocado.
Make cake layers, cool completely. Prepare instant pudding according to directions on package; refrigerate. Place 1 cake layer in bottom of 6-quart glass punch bowl. Layer in 1/2 of the ingredients in the following order: pudding, pie filling, fruit cocktail, pineapple, nuts and Cool Whip. Add second cake layer and repeat the layers. Garnish top with cherries, nuts or more coconut. Refrigerate. Serves at least 35. When serving, spoon down side of punch bowl through first cake layer to get some of all the ingredients.
Prepare brownies first: Mix eggs and sugar. Melt butter and add cocoa, then add the flour, salt, vanilla, and nuts. Mix. Bake at 350°F for 30 min. in a 9 x 13 in. pan. Top with marshmallows. Bake 3 min. longer. (Marshmallows till not be completely melted.) Cool on a wire rack. In a saucepan combine the chocolate chips, peanut butter, and butter. Cook and stir over low heat until smooth. Remove from heat, stir in cereal. Spread over brownies. Refrigerate.
In bowl, combine graham cracker crumbs and sugar. Melt margarine and add to mixture. Press 2/3 crust mixture in a 9 x 13-inch baking dish. Set aside. In mixing bowl, beat Cool Whip and cream cheese together. Add confectioners sugar and continue to beat until smooth. Put cream cheese mixture on top of crust mixture. Top with blueberry pie filling. Sprinkle top with remaining crust mixture. Refrigerate before serving.
Cut ends off peppers and remove seeds. Boil pepper 5 minutes. Chop pepper ends and onions. Saute with ground beef until brown, add other ingredients. Bake in muffin pan for 20 minutes at 375 degrees. Serves 6.
Mix first 3 ingredients together and pour 1/2 cup boiling water over this. Mix until dissolved.
Cook cleaned and sliced carrots in unsalted water until tender. Drain and place in bowl with chopped pepper and onion. Make a sauce of remaining ingredients. Bring sauce to boil and pour over carrots.
Beat together eggs, oil, sugar and vanilla. Stir in zucchini and pineapple. Sift and stir in remaining ingredients. Grease and flour two large loaf pans (or five mini loaf pans). Bake at 350° for 45 minutes to 1 hour.
Make jello with boiling water. Add 2 packages of strawberries and stir until thawed. Add the fruit and nuts. Mix well. Congeal 1/2 of mixture. Spread sour cream over this and top with the other half of mixture. Congeal. Serves around 12.
Brown ground beef in a skillet over medium heat. Drain fat; sprinkle with garlic salt and set aside to cool. Mix cheeses, eggs, salt, parsley flakes and pepper in a large mixing bowl. Mix ground beef with cheese mixture. Cook large shells according to package instructions.
Put crushed wafers in bowl and add cherries and nuts. Add vanilla and pour milk over mixture. Mix with hands. Roll and shape into 2 large rolls (helps to dust hands with powdered sugar before rolling). Roll each with coconut, then sugar. Refrigerate 1 hour before slicing or wrap in plastic wrap and freeze.
Preheat oven to 350°. Mix oil, sugar, eggs and nuts. Add flour, soda, cinnamon and vanilla. Mix well and place in a Bundt pan. Bake for 60 to 65 minutes. Cool and remove from pan. Can also bake in 13 x 9-inch pan.
Combine corn flakes with salt, pepper and monosodium glutamate. Line shallow pan with aluminum foil. Dip chicken legs in evaporated milk and then roll in corn flake mixture. Place in pan. Bake at 350° for 45 minutes. Serves 8.
Combine ingredients and mix well. Drop by teaspoon onto greased baking sheet. Bake at 400° for 8 to 10 minutes.
Layer in order given in a 13 x 9-inch pan. Bake at 325° for 55 to 60 minutes. Serve hot or cold.
In a saucepan, combine soup, chicken broth, sour cream and dill weed. Cook until heated through, but do not boil. Arrange turkey slices on a platter; pour sauce over and serve immediately. Yield: 6 to 8 servings.
Crush noodles in bottom of 13 x 9 casserole dish. Layer slaw mix, onions, almonds and sunflower seeds, but do not mix. Then mix together oil, vinegar, sugar and 2 packages of the Ramen noodle seasoning mix. Pour over other mixture, but do not mix. Let chill 24 hours. Then mix before serving.
In a large skillet, melt margarine and saute the onion and celery until light yellow. Add bread crumbs and remaining ingredients. Toss lightly with a fork to mix. Makes enough stuffing for a small turkey, 8 pounds. Use half for a roasting chicken.
Mix graham crackers and butter together. Line 9 x 14-inch pan with this mixture. Mix walnuts, chocolate chips and coconut; spread over crust. Pour condensed milk over the top and bake at 350° for 35 to 40 minutes.
Mix first three ingredients. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes. When biscuits are still warm, brush them with melted margarine/garlic mixture.
Place buttermilk, chicken stock, sliced avocado, lemon juice, salsa and cilantro in a blender. Puree until smooth. Season with salt and pepper. Cover and refrigerate 1 to 4 hours. Stir diced avocado into soup. Ladle into chilled bowls. Garnish soup with chopped tomato and cilantro.
Boil chicken; bone and dice meat. Boil rice in leftover chicken broth (about 4 cups). Fry bacon crisp and break into small pieces. Melt the Crisco; heat it hot and add the eggs (well beaten) slowly, stirring vigorously to break up small. Mix all ingredients together and add chopped onions, salt and soy sauce to taste. Serve hot and top with undiluted cream of mushroom soup.
Combine rice and salt; soak overnight, covered well with water. The next day, bring a large pan of water to a boil. Drain the soaked rice; put into boiling water and parboil (about 10 minutes). Drain off water.
Preheat oven to 350°. In a 2-quart saucepan, bring water to boil. Add grits and bring to second boil. Reduce heat to simmer setting and cook gently until thickened. Remove from heat. Add cheese and stir until melted. Add melted butter and mix evenly. Beat eggs, then add seasonings. Gradually add to cheese grits mixture and combine evenly. Pour into a 1-quart casserole. Bake for 40 to 45 minutes or until "set." (Serves 4 to 6.)
Combine banana and lemon juice in a small bowl; toss gently to coat. Layer orange sections, bananas, strawberries and pineapple in a 1 1/2-quart serving bowl; cover and chill.
Bring water to boil. Add macaroni and cook for about 15 minutes. Drain. Place in pan and pour the can of tomatoes (mashed good) over top. Add bacon grease and grated cheese. Add salt and pepper to taste; stir all together. Sprinkle some grated cheese on top and bacon bits. Bake at 350° for 35 to 40 minutes.
Beat eggs. Add sugar, corn, salt, pepper, onion and grated cheese. Then add melted margarine. Pour into casserole and bake at 350° for 1 hour or until well browned.
In a saucepan melt chocolate and butter over low heat, stirring to mix well. Remove from heat and gradually blend in milk. Set aside. In a bowl, combine sugar, cornstarch and salt. Stir in eggs and vanilla. Gradually stir in chocolate mixture. Pour into pastry shell. Combine pecans and coconut. Sprinkle over filling. Bake at 375° for 45 to 50 minutes or until puffed and browned. Chill; filling will become firm as it cools.
Preheat broiler to high. Peel shrimp, rinse, drain well and pat dry. Mix the remaining ingredients in a large bowl. Add shrimp and mix to coat well.
Beat 2 egg whites until foamy. Add pecan halves; mix until foamy. Set aside.
Preheat oven to 350°. Grease Bundt or tube pan. Beat butter and brown sugar. Add eggs and vanilla. Beat well. Add flour, baking powder, salt, cinnamon, nutmeg, allspice and apple juice or cider. Fold together. Fold apples, raisins and walnuts into batter. Smooth out into pan. Bake approximately 45 minutes. Cool 5 minutes in pan. Loosen and remove. Cool completely. Confectioners sugar or glaze if desired.
Mix all ingredients together. Then pour into a brownie pan and bake at 350° for 30 to 35 minutes.
Make 8 cuts in each biscuit. Combine cream cheese, prepared mustard and dill weed together. Indent center and add 1 teaspoon cream cheese mixture. Bake at 375° for 10 to 13 minutes.
Mix all together. Put in greased casserole dish. Crumble Ritz crackers on top. Drizzle 1/2 cup margarine on top. Bake for 30 minutes at 350°.
Oven: 350°. Grease and flour Bundt pan. Combine first 6 ingredients. Set aside. Beat together pumpkin, oil, orange juice, eggs and vanilla. Add dry ingredients. Fold in nuts and raisins. Bake for 55 minutes. Sprinkle on confectioners sugar when cool.
Mix all ingredients together. Bake at 350° for 1 hour or until done.
Cut bacon strips into 1/2-inch pieces. Fry until done and drain off grease. Add tomatoes, tomato paste and 1 cup water. Cook to a thick sauce. Boil noodles according to directions. Drain. Pour sauce over noodles. Top individual servings with generous sprinkling of grated Cheddar cheese.
Rinse chicken with cold water; pat dry with paper towels. Place skin side down on broiler pan. Squeeze about 1 teaspoon lemon juice on each piece of chicken. Sprinkle on lightly the pepper, garlic powder, salt and paprika. Place broiler pan 6 to 8-inches below broiler element or gas flame. Broil chicken until crispy. Turn pieces of chicken over; apply lemon and spices on skin side and broil until done next to bone and surface is crispy.
Cook all ingredients together until tender. Pour off liquid and thicken with cornstarch. Add 1/4 teaspoon black pepper. Pour over vegetables in casserole and serve.
Combine crumbs and oleo. Spray 9-inch pie plate with Pam and press crumb mixture over back and sides of plate. Bake at 350° for 10 minutes or until crisp. Cool. Pour milk in medium size bowl, cover and freeze until partially frozen (15 to 20 minutes). Meanwhile in a small mixing bowl dissolve gelatin in boiling water. Set aside. With electric mixer beat milk until thick and foamy. Gradually beat in dissolved gelatin. Add 1/2 cup Ricotta cheese to gelatin mix and beat. Add remaining cheese, beating until smooth. Pour mix into cooled crust. Cover and refrigerate until set (3 hours).
Mix together the first 4 ingredients in a medium-size bowl. In a small bowl beat egg whites, orange juice, oil and vanilla; add to dry ingredients until just moistened. Fold in blueberries. Fill muffin cups (sprayed with nonstick cooking spray) about half full. Bake at 400° for 17 minutes or until golden brown. Cool before serving. Makes 36 muffins.
Mix cottage cheese, mayonnaise and Pet milk well. Mix all together. Put in refrigerator to chill. Serve on lettuce leaf with crackers or Ritz.
Melt margarine and add sugar, cinnamon and cloves. Mix together and cool. Add eggs, beat in well by hand. Add soda (dissolved in water), orange rind, lemon rind and extract. Add molasses. Mix together flour, baking powder and salt; then add it slowly into other combined ingredients. Pack into waxed paper lined bread pans. Refrigerate until it is hard enough to slice in thin slices. Sprinkle each slice with sugar and bake in 350° oven for 5 to 7 minutes.
Beat egg. Beat in remaining ingredients until smooth. Serve with honey or currant jelly or dust with confectioners sugar.
Cook onion and wine in a small saucepan until the liquid is reduced to 1/4 cup. Remove from heat and cool. With beater, cream butter and parsley. Gradually beat in the wine mixture. Season to taste with salt and pepper. Makes 3/4 cup butter.
Mix all together. Bake in Bundt pan for 45 to 55 minutes at 350° until done.
Mix taco seasoning with beans in rectangular cake pan. Spread evenly. Spread sour cream over top. Spread cheese, olives and onions. Put as much lettuce as you like. Top with tomato. Dip chips and enjoy. (Good with hot sauce, too!) Preparation time: 15 minutes.
Mix ingredients together and heat in microwave on High until bubbly, 2 or 3 minutes. Remove from microwave and stir vigorously until all ingredients are combined. Sprinkle with Salad Supreme.
Beat margarine and sugar together until creamy. Add egg and beat well. Combine remaining dry ingredients. Mix well. Add to egg mixture. Mix applesauce and apple juice. Add to batter. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375° for 30 minutes or until muffins are lightly browned on top. Makes 1 dozen yummy muffins.
Cook broccoli according to directions. Drain. Add 1/2 stick margarine. Melt through the broccoli. Add 1/2 pound cheese. Mix altogether. Put in baking dish. Cover with crackers. Melt 1 stick margarine and pour on top of crackers. Bake at 350° for 20 minutes.
Place chicken in greased 13 x 9 baking pan. In bowl, combine soups, sour cream, water, onions, salt and pepper. Spoon over chicken. Sprinkle with paprika. Bake uncovered at 350° for 1 hour or until juices run clear.
Mix together eggs, milk, brown sugar and cinnamon. Using a 13 x 9-inch pan, put some melted margarine in bottom of pan. Sprinkle a bit of the cinnamon and brown sugar mixture, then lay down six slices of bread (dunk in egg and milk mixture) and repeat the layers. Do three layers of bread, six slices each. Prepare the night before. Cook, uncovered, at 350° for one hour.
Beat eggs, then add sugar and salt. Mix well with fork. Mix 1/2 cup milk and add flour, then add to the ingredients. Add rest of the milk. Melt butter and add. Add corn and mix well. Bake for 1 hour at 350°; bake, covered.
Put the pears, onions and peppers through food grinder and mix. Add the remaining ingredients. Mix well and cook for 1 hour before putting in sterilized jars.
Brown meat and drain well. Add tomato juice and one juice can of water. Add remaining ingredients and simmer several hours.
Boil or fry chicken and dice it up. Dice onion. Spread thin layer of chicken, onion, cheese, barbecue sauce and taco sauce on burrito wraps. Add dash of chili powder. Place burritos in baking pan and spread cream of chicken soup over burritos. Sprinkle cheese and chili powder on top. Bake 20 minutes or until cheese is melted thoroughly.
Cook rice according to package directions. Cool. Combine rice and vegetables, tossing lightly. Combine mayo, mustard and garlic dressing. Pour over rice-vegetable mixture. Toss lightly. Chill overnight.
Cook noodles until tender, drain and place in 9 x 13-inch dish. Mix soup, milk and salt; heat. Add cheese and stir until melted. Add remaining ingredients, except 1/3 cup almonds and bread crumbs. Pour over noodles and then top with crumbs and nuts. Bake at 350°, covered, for 10 minutes. Then remove cover and bake for 20 minutes more.
In a 9 x 13-inch glass dish, spray with nonstick cooking spray. Spread softened cream cheese onto dish. Spoon chili on top of cream cheese. Spread to cover dish. Sprinkle shredded Cheddar and Monterey Jack cheese on top. Bake for 25 minutes at 350°. Serve with nacho chips.
Cut sausage in bite size pieces and brown in frying pan. Brown onion in sausage juice. Add tomato paste and 1 or more cans of water, salt, pepper, a little oregano, 1/2 teaspoon dry mustard and 1 tablespoon brown sugar. Simmer about 10 minutes. Add drained beans and browned sausage. Mix well. Spoon into casserole or oblong baking dish. Bake 45 to 60 minutes uncovered at 350°. This recipe may be prepared the night before and baked the next day.
In a large salad bowl, combine broccoli, cauliflower, bacon, onion and tomatoes. Set aside. In another bowl, combine mayonnaise, sugar and vinegar; mix until smooth. Just before serving, pour dressing over salad and toss. Yields 6 to 8 servings.
Mix together the margarine, peanut butter, sugar and vanilla in a large bowl with wooden spoon. Refrigerate. Roll into 1-inch balls. Refrigerate.
Place zucchini in small amount of water and cook for 6 minutes. Add sugar, lemon juice and pineapple with juice and cook 6 more minutes. Remove from heat and add the jello. Stir until jello is dissolved. Place in jars and freeze.
Microwave chocolate and milk in large bowl on High 2 to 3 minutes or until chocolate is almost melted, stirring halfway through heating time. Remove from microwave. Stir in vanilla and walnuts. Spread in greased 8-inch square pan. Refrigerate until firm. Cut into squares. Makes 4 dozen.
Mix flour, cornmeal, baking powder, salt and 3/4 cup cheese. Make a well in the center. Mix beaten egg, margarine, honey and milk. Pour into well in center of mix. Stir just to moisten. Grease twelve 2 1/2-inch muffin tins. Place 2 or 3 strips of corn husks in each tin. Fill with batter and sprinkle with remaining cheese. Bake at 375° for 20 minutes. These will keep at room temperature for 12 hours.
Put berries in dish. Sprinkle with lemon rind (optional). Blend ingredients and sprinkle on berries. Bake in preheated oven at 375° for about 25 minutes.
Brown meat. Saute vegetables. Combine the two and simmer. Season with salt, chili powder and cumin. In top of double boiler, melt cheese. Add Ro-Tel tomatoes. Cut lettuce coarsely and dice tomatoes. Put in large bowl. Add meat and vegetables and mix lightly. Add slightly crushed corn chips and toss. Top with hot cheese mixture. Serve immediately.
Preheat oven to 350°. Cut potatoes into 1/2-inch cubes. Place in baking dish. Melt margarine and pour on top of potatoes. Add salt and pepper and 1/4 cup Parmesan cheese; stir. Place in oven and bake for 1 hour. Halfway through cooking time, add 1/4 cup Parmesan cheese and stir. Add Mozzarella cheese, if desired, 5 minutes before removing from oven. Great with grilled steaks. Serves 4 to 6.
Saute onion in 1/4 cup margarine along with carrot and zucchini. Put half of stuffing in a 9 x 13-inch pan. Combine sauteed vegetables, sour cream, soup and eggs. Pour over stuffing. Place remainder of stuffing on top. Drizzle margarine and add grated cheese. Bake at 350° for 1 hour or until baked through.
Mix until well blended. Serve with fresh, raw vegetables or chips. Makes 2 1/4 cups.
Mix eggs with water, add flour enough to it looks like pie crust, roll on floured counter, put flour on top of mixture, roll like jelly roll, cut 1 inch strips and let sit for 1/2 hour to dry a little, using a kettle boil your chicken extra with chicken bouillon and add noodles cook until they float to the top and then turn them to simmer and while they are simmering. Fry up the remainder of the chicken.
Simmer first 9 ingredients until vegetables are tender, 30 to 45 minutes. Add minced clams, juice and all. Cook another 5 minutes. In blender mix flour, 1/2 quart half and half and melted butter. Add to chowder. Then add rest of half and half. Add 1/8 to 1/4 pound more butter and a dash or 2 of Tabasco. Serve with 1 tablespoon sherry (I add more).
Peel and devein shrimp, leaving tail intact. Butterfly and flatten shrimp. Mix all remaining ingredients together and stuff shrimp. Bake at 400° for 20 to 30 minutes. Serves 4.
Drain apricots, reserving 2 tablespoons syrup. Preheat oven to 350°. Place butter or margarine in a 9x1 1/2-inch round baking pan. Melt butter in pan in oven while preheating. Remove pan.
Spray a 9 x 13-inch cake pan with Pam. Spread ingredients in layers according to way listed; pie filling first and crushed nuts last. Do not stir. Bake 1 hour at 325°.
Cook rhubarb with sugar and water until tender. While still hot, add strawberry jello and stir, then add pineapple and nuts. Cool and refrigerate.
Mix together cornstarch, sugar and 7-Up. Cook to boiling about 5 minutes (until thickens). Add Jell-O. Mix and let boil. Put in refrigerator and let cool for about 20 minutes. Add berries and pour into pie shell. Let chill. Serve with Cool Whip.
Heat oven to 425°. Prepare pastry shell. Bake 7 minutes. Remove from oven; reduce oven temperature to 350°.
Rinse mushrooms and pat dry. Remove stems; chop and set aside. In large skillet, melt butter. Brush mushroom caps with melted butter; place on lightly buttered shallow baking pan. To remaining butter, add onions and mushroom stems. Saute 2 minutes. Add crumbs, cheese, nuts, parsley, salt and pepper; stir. Spoon into mushroom caps, piling high. Bake at 350° until hot, about 20 minutes.
Combine all ingredients except pasta. In a large bowl, let rest covered for at least 2 hours to develop flavor. Toss cooked pasta into sauce and serve at room temperature.
Put all ingredients into a liquidiser and switch on! When light and frothy, chill in fridge until ready to eat.
Mix ingredients in a jar. Place stems of flowers in the jar. Remove jar to a dark spot for 2 weeks (can be left longer if desired).
Cream butter and sugar well. Beat eggs and add to butter and sugar. Mash bananas well and add to butter and sugar. Add salt and soda to flour. Add to batter and mix well. Add nuts. Bake in 350° oven for about 1 hour.
Melt butter in cake pan. In bowl, mix the flour, sugar and milk. Add to melted butter. Pour peaches into mixture. Bake 30 minutes at 350°. (Other fruits can be used.)
In blender, combine bananas, lemonade concentrate and orange concentrate; blend for 1 minute or until smooth. (If blender is unavailable, combine ingredients in large mixing bowl and beat with electric mixer.) Pour into large container (1 gallon size); add pineapple juice and water. Freeze overnight. (May be frozen up to 6 months.)
Mix on low speed until blended. May be served with sliced apples, strawberries, grapes or fruit of your choice. Makes a good appetizer or party dish.
Combine all ingredients in baking dish. Bake at 350 degrees for 30 minutes. Serve hot with snack crackers.
In a large bowl stir first five ingredients. Pour into unbaked pie shell. Lay pecans on top and bake 50 to 55 minutes.
Cook sugar, butter, milk, salt and vanilla to a soft ball stage; add marshmallow cream and peanut butter just before removing from stove. Then beat by hand until thick and creamy. Pour in buttered pan; cool well before cutting into squares.
Blend all ingredients in blender until smooth. Sprinkle with nutmeg. Add ice cream.
Mix all ingredients together and pour into graham cracker crust. Add fresh fruit or any canned fruit pie filling on top. Refrigerate 2 hours.
Remove core from the apples and take a little slice off the bottom to keep the apples from falling over. Mix up some raisins and brown sugar. Add some red hots or raisins if you want. Stuff inside the apples. Bake at 325° until tender. Top with Cool Whip and serve.
Heat soups; stir in cheese until melted and add remaining ingredients. Leave hot in chafing dish with melba rounds. Serves 75 to 80.
Put chocolate chips, water and cream into a sauce warmer. Stir over moderate heat on stove until chocolate melts and mixture is smooth. Remove from heat and stir in orange liqueur. Keep warm over candle and dip in angel cake pieces, strawberries, oranges and the like. Serves 8.
Mix together in a bowl. Fill greased muffin tins half full. Bake at 450° for 15 minutes. Makes 6.