HumbleIntelligence/food-ner-1-Million huggingface dataset:
A garnish of avocado slices adds a Latin American look and flavor to a glorified black bean soup.
Mix bread crumbs, both cheeses, salt and pepper. Melt butter. Dip chicken in butter and then in bread crumb mixture. Bake at 350° for 1 hour, uncovered.
Blend oleo and brown sugar. Add vanilla and eggs. Add baking powder, salt, flour, zucchini, oatmeal and nuts. Bake at 350° in 9 x 13-inch pan for 30 minutes.
Mix all but ginger ale and soda water. Add ginger ale and soda water (chilled) just before serving. Garnish with orange slices. Add crushed ice. The best I have ever served.
Preheat gas grill or charcoal to medium-high or conventional oven to broil.
Grease loaf pan. Line bottom with wax paper. Grease paper. Sift flour, baking soda, salt and baking powder onto another sheet of waxed paper.
Soften cream cheese. Shred or chop dried beef in blender. Save out a small portion of the dried beef to roll the cheese ball in. Mix all other ingredients and roll into 1 or more cheese balls, depending on the size you prefer. Then roll the cheese balls in the remaining dried beef. Refrigerate. Serve with crackers.
Brown steak in oleo in large skillet. Add remaining ingredients. Cover and simmer for 30 minutes or until steak is tender. Stir occasionally. Serve over rice or chow mein. Serves 4 generously.
Crush 16 cookies; toss with the butter. Press into the bottom of an ungreased 9-inch square dish.
Slice banana into blender jar. Add all remaining ingredients and blend at high speed 1 minute.
In top of double boiler, melt chocolate chips over hot water. Remove from heat; add condensed milk, vanilla, salt and nuts. Stir until smooth. Turn into wax paper lined 8-inch square pan. Chill. Store in airtight container.
Mix well and pour into greased muffin pan. Bake at 450 degrees for 15 to 20 minutes.
In large skillet, heat oil and brown chicken. Add onion, mushrooms and garlic and cook until vegetables are tender. Add tomatoes, wine, salt and pepper to taste. Simmer, covered, 45 minutes on low.
Mix thoroughly peanut butter, butter and confectioners sugar. Form into 1/2 to 1-inch balls. Refrigerate 1 hour. Melt wax and chocolate in top of a double boiler. Dip buckeye balls in chocolate using a toothpick to hold the balls. Place on waxed paper until set. Store at room temperature.
Place the garlic and hot pepper in the bottom of clean, hot pint jars. Pack firmly with clean, young okra pods from which only part of the stem has been removed. Stem end must be open. Add dill seed. After packing jars, bring vinegar, water and salt to a boil. Simmer about 5 minutes and pour, while boiling hot, over the okra. Seal the jars immediately. This amount of pickling solution will fill from 5 to 7 pint jars.
Combine turkey, onion, salt and poultry seasoning. In a separate bowl, beat together eggs, milk, celery, mayonnaise and pepper. Cut crusts from bread and cut into cubes. Arrange crusts in bottom of a 9 x 13-inch greased pan. Place turkey mix on top of bread. Pour egg mix over casserole and let stand overnight in refrigerator. Before baking, top with soup and cheese. Bake at 325° for 1 hour and 15 minutes. Add olives for effect before serving.
In a large salad bowl, combine vegetables. Stir in dressing. Cover; refrigerate until serving time. Yields 8 servings.
Stir the sugar, milk and butter over a low flame until it comes to a boil. Boil (stirring constantly) until a soft ball forms (when adding 1/4 of a teaspoon of mixture to 1/2 cup of cold water). This takes about 15 minutes. Then remove from stove, stir in chocolate chips and nuts. Stir until chocolate chips are melted. Then add Hip-O-Lite and swirl through mixture. Pour in buttered 9 x 13-inch pan. Chill before slicing. Makes about 4 pounds of fudge.
Brown meat in oil, then add a small amount of water. Cover and allow to simmer until almost tender (15 to 20 minutes). Add okra and garlic to the meat and simmer for another 15 minutes. Peel tomatoes and whirl in blender, then add to meat and okra. Add salt, pepper and lemon juice. Cook on low heat until okra is tender and sauce is set. Chicken or beef can be used instead of lamb. Serve over rice.
Cut strawberries into pieces, placing them in a bowl. Add Cool Whip to strawberries. Take cake and cut in little pieces. Put in bowl and whip it in the bowl.
In large skillet saute beef cubes until brown, stir in flour, salt, pepper and thyme, scraping skillet well. Turn all into 2-quart casserole. Pour on beef broth and wine. Cover casserole and bake two hours at 350°. Add onions and mushrooms. If too dry, add equal parts broth and wine. Continue baking until meat is fork-tender. Remove from oven and skim excess fat from gravy. Serve from casserole with hot mashed potatoes, rice or cooked egg noodles. Serves 6.
Bring first 4 ingredients to a boil. Then pour over the Rice Krispies and nuts. Make into balls and roll in 1 can coconut. Makes 3 dozen.
Combine flour, soda, spices and salt. Beat shortening for 30 seconds. Add sugar; beat until fluffy. Add molasses and egg. Beat until combined. Add dry ingredients and beat on low speed until well combined. Shape into balls; dip into a small bowl of water, then a bowl of sugar. Put sugar-coated balls 3-inches apart on ungreased cookie sheets. Bake at 350° in oven for 15 minutes. Cool on wire racks. Enjoy.
Mix tuna fish with soup. Spread on toasted bread. Add onion powder and grated cheese. Cook on High for 15 seconds.
Drain juice from clams and pour over vegetables in medium saucepan. Add enough water to barely cover and simmer covered over medium heat until potatoes are barely tender, about 20 minutes. In the meantime, melt butter; add flour and blend and cool 1 to 2 minutes. Add cream and cook and stir until smooth and thick, using wire whisk to blend. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste. Add wine vinegar. Makes 8 to 10 servings.
Mix first 5 ingredients together and form into a round ball shape. Sprinkle pecans; roll in pecans all over cheese ball. Chill overnight.
Mix until it makes a firm dough. Roll out into 6 in. circles. Put your favorite filling (example; cooked meat, fruit, vegetables, etc.) in the middle. Brush water halfway around the edge of each. Draw both sides to the center over the filling to seal. Crimp the edges and brush all over with beaten egg. Bake on cookie sheet at 400° 25-30 min. until well browned. Serve hot or cold. If you wish to fry them do not brush with egg. Deep fry 5-6 min.
Mix all ingredients well. Let rise, knock down and let rise again. Fry in deep fat fryer until brown.
Take the crescent dinner rolls and press on a greased 13 x 15-inch pan. Bake at 350° for 8 minutes or until golden brown. Mix cream cheese, sour cream and Hidden Valley Ranch party dip in a small bowl. Chop fine and pat dry with paper towels: onions, broccoli, carrots, tomatoes (cut and drained), cauliflower and Cheddar cheese. Spread cheese mixture on rolls. Sprinkle chopped vegetables on top and chill for 3 hours. Cut into finger size squares and serve.
Boil sugar in hot water for 1 minute. Cool. Add fruit juices and pineapple. Chill.
Trim crust from bread. Butter large oblong dish. Line bottom with 1/2 the bread slices. Top with 1/2 cheese, ham (and broccoli). Add another layer of each. Combine eggs, milk, salt, pepper (salsa is optional) and dry mustard. Beat until well blended. Pour over bread and cheese. Pierce 5 to 6 times. Cover and refrigerate several hours or overnight. Bake, uncovered, 50 to 55 minutes at 350°. Serves 6 to 8 people.
Mix margarine, sugar and milk in a heavy 2 1/2 to 3-quart saucepan; bring to a full boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 9-inch square or 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Brown hamburger and drain. Add chili powder and salt. In a separate pan, heat together the enchilada sauce, cream of chicken soup, green chilies and 1 pound of cheese until the cheese is melted. Soak tortillas in sauce mixture (not too long). Put tortilla on plate and add some hamburger mixture and grated cheese. Roll up tortillas and place in long baking dish. Continue until you fill dish with enchiladas. You may need two baking dishes by the time you use up all the mixture. Pour remaining sauce, cheese and hamburger over the top. Cook in preheated 250° oven until hot.
Cream butter and sugar well. Beat egg yolks well and add to butter and sugar mixture. Add a little flour, the soda dissolved in water and lemon extract. Add a little more flour.
Heat oven to 400°. Prepare stuffing mix according to package directions. Do not let stand. Add the chopped carrots, celery and onion. Spoon stuffing across the center of a 2-quart shallow baking dish. Place 3 pieces of chicken on either side of stuffing. Combine soup, milk and parsley; pour over chicken. Cover with foil; bake for 15 minutes. Uncover and bake 10 minutes, or until chicken is no longer pink. Stir sauce.
Stir together flour, sugar, baking powder and 1/2 teaspoon salt. Combine egg, milk and oil; add all at once to flour mixture. Stir until blended but still slightly lumpy. Pour onto lightly greased skillet or griddle on medium heat. Turn when bubbles appear; turn and cook until golden brown. Makes about 8 (4-inch) pancakes or about 30 dollar sized pancakes. Serve hot with butter and maple syrup.
Place beans in a small saucepan and bring to a boil. Remove from heat and drain. Put beans in a one-quart casserole dish coated with cooking spray. Set aside and keep warm.
Cream butter or margarine. Chop dates and walnuts. Sift soda and flour. Beat egg and sweetener. Combine all ingredients and drop by teaspoonfuls onto lightly greased cookie sheet. Be sure to get 18 cookies. Bake at 375° for 12 to 15 minutes.
Make sauce of butter, flour, milk and Velveeta cheese. Mix with other ingredients. Pour into shallow buttered casserole. Cover with Parmesan cheese. Sprinkle with paprika. Bake at 350° until light brown. Serves 12.
Mix milk and lemonade together, then Cool Whip. Pour into pie shells. Keep cool in refrigerator.
Add hot water last. Bake until it's brown and center springs back. Bake on shallow cookie sheet in 350° oven. Can glaze with powdered sugar frosting.
Score flank on one side; coat both sides with the 2 tablespoons flour. In skillet, brown meat in hot oil. Season with a little salt and pepper. Add bouillon cube, 1 cup water, parsley, sugar and thyme. Cover and simmer for 1 1/2 to 2 hours, or until beef is tender. Remove beef to serving platter. Measure pan juices; add enough water to make 1 1/4 cups. Combine the 3 tablespoons flour and the 1/2 cup cold water. Stir into the pan juices; add Kitchen Bouquet and cook, stirring, until mixture thickens and bubbles. Pour a little gravy over meat; pass remainder.
Combine ingredients, adding salt as an option. Chill 2 to 3 hours. Makes about 2 cups.
Mix last 7 ingredients and pour into 2 deep dish pie crusts. Bake at 425° for 15 minutes, uncovered. Reduce heat to 300° and bake for 30 minutes or until knife comes out clean. Let stand 10 minutes before serving.
Mix well. Make real small balls. Put on cookie sheet and bake 15 minutes at 375°.
Mix all ingredients; pour into a 9 x 13-inch greased pan. Bake at 325° for 30 minutes. This cake will rise when cooking, but will fall when you take it out of the oven. Cake should be waxy when done.
In a 2-quart saucepan, melt margarine over low heat. Stir in flour, salt, mustard and pepper until smooth. Remove from heat. Gradually stir in milk until smooth. Stirring constantly, cook over medium heat about 10 minutes or until thickened. Remove from heat. Stir in 1 1/2 cups of the cheese until melted. Turn macaroni into greased 2-quart casserole. Pour cheese mixture over macaroni; mix well. Mix remaining cheese and bread crumbs; sprinkle over top of casserole. Bake at 375° for 25 minutes or until top is lightly brown.
Sift first 5 ingredients together. Add oil. Add eggs, one at a time. Add carrots, pecans and pineapple.
Combine rice, water and salt. Bring to low boil; reduce heat. Cover and simmer 15 minutes. Cook milk, sugar, butter and rice over medium heat until thickened (30 to 45 minutes), stirring often. Sprinkle with cinnamon and/or nutmeg before serving.
Cream the margarine, shortening and brown Sugar Twin. Add applesauce, eggs and vanilla. Add other ingredients. Stir in oats, raisins and nuts. Drop by teaspoons. Flatten with fork. Bake at 350° for 10 minutes. Makes 5 dozen.
Start cooking pasta. Meanwhile, cube bacon and cook until transparent. Add onion and cook until slightly brown and crisp. Drain fat; add wine and simmer 5 minutes. Set aside.
In large bowl, make layers of cabbage, pepper and onion. Sprinkle 1 cup sugar over top. In saucepan, combine mustard, 2 teaspoons sugar, celery seed, salt, vinegar and oil. Mix well. Bring to full boil, stirring. Pour over slaw. Refrigerate, covered, at least 4 hours. Toss before serving.
Drain fruit cocktail, reserving juice. Add enough water to juice to make 1 cup. Dissolve gelatin in the 2 cups boiling water. Add the juice mixture. Take 2 1/4 cups of this mixture and chill until thickened. Blend remaining gelatin slowly into softened cream cheese and cinnamon, beating until smooth. Set aside. Add fruit cocktail to thickened gelatin and pour into 6 cup mold or 10 individual molds. Chill until set but not firm, about 15 minutes. Top with cream cheese and gelatin mixture. Chill until firm, about 3 hours. Unmold. Makes about 10 servings.
Mix all ingredients in an ungreased baking dish (9 x 13-inch). If apple pie filling is used, add 1 teaspoon allspice. Bake at 350° for 30 minutes.
In shallow bowl, beat egg; add honey. In plastic bag, combine crackers and salt. Smash crackers until fine. Coat fillets in egg. Place in bag and shake. Cook fillets in oil, 3 to 5 minutes a side. Serve with lemon wedge.
Put frozen potatoes in buttered dish. Pour the following mixture on it: Combine sour cream, onion, 3/4 cup melted butter, salt, pepper, grated cheese and soup. Cover with corn flake crumbs. Drizzle 1/4 cup butter on top. Bake at 350° for 1 hour.
Stir-fry vegetables over 350° in wok or large skillet. Cook for 7 to 8 minutes. Cover; reduce heat and cook for another 2 to 3 minutes, depending on how crispy you want your cabbage. This is a real good diet day dish with baked chicken or anything else for that matter.
Combine first 7 ingredients; mix gently. Spoon into a greased 9-inch square cooking dish. Dot with 1 tablespoon butter. Set aside. Combine remaining ingredients and mix well. Spoon over apple mixture in 9 equal portions (batter will spread during cooking). Bake at 375° for 35 to 40 minutes.
Melt Crisco; stir in the other ingredients, flour last. Makes a stiff dough. Roll out and cut with your favorite cookie cutter.
Cream oleo and sugar. Add eggs, 1 at a time, and beat well after each addition. Add vanilla wafer crumbs, milk and coconut. Fold in pecans. Grease and flour tube pan or 2 shallow square cake pans. Bake at 275° for 45 minutes. Increase heat to 300° and bake another 30 minutes. (If baked in shallow pans, time may be lessened.) May be served with slightly sweetened whipped cream.
Beat butter and sugar until light and fluffy. Add eggs and beat until well blended. Add flour that has been sifted with baking powder, soda and salt. Mix well. Add vanilla, nuts and chocolate chips. Mix or stir very well. Bake in 350° oven for 20 to 25 minutes. Do not overbake. Cool in pan for several hours. Cut into 1-inch squares.
Wash and drain sauerkraut. Add all other ingredients; mix well. Pour into 1 1/2-quart casserole and bake at 375° for 1 1/2 hours, covered.
Boil rice in water for about 15 minutes. Add milk, eggs, vanilla, cornstarch and sugar over low heat. Stir until rice is soft.
Stir water and yeast in bowl until dissolved. Add salt, sugar and flour. Mix. Knead and roll into shapes. Place on greased cookie sheets. Sprinkle with salt, if desired. Let rise 20 to 30 minutes. Bake at 425° for 12 to 15 minutes.
Heat oven to 350°. Line a 9-inch pie plate with pastry. Crimp or flute edges of crust. In a saucepan, heat corn syrup, butter and sugar over medium heat until butter melts and sugar dissolves. Remove from heat and cool slightly. In a medium bowl, beat the eggs with electric mixer about 2 minutes or until light and fluffy. Beat in slightly cooled sugar syrup, vanilla extract and salt. Stir in pecans. Pour mixture into pie shell and bake 35 to 45 minutes until knife inserted 1-inch from edge comes out clean. Remove to wire rack and cool completely.
Mix together ingredients. Roll into balls. Bake at 350° for 1 hour. Roll in powdered sugar while still warm.
Cream first 6 ingredients together, then add last 4 ingredients. Mix together. Roll into balls and put on cookie sheet. Press down with a fork dipped in sugar. Bake 5 to 10 minutes in a 400° oven.
Open can; dump milk into double boiler. Cook until thick; stir often. Put caramels and butter in with milk right away. Cook all 3 together. Dip apple or any other fruit. Very good!
Boil chicken without salt; bone and skin. Cut in bite-size. Mix soup, sour cream and almonds with chicken. Put in buttered dish; cover with cracker crumbs. Add poppy seed and bake until it bubbles (350°).
Lightly brown beef, onion and garlic. Stir in spaghetti sauce and pepper. Simmer 10 minutes. In a large bowl, stir together cottage cheese and salt. Add rigatoni; toss to coat well. Spoon half of the rigatoni mixture into a 9 x 13-inch baking dish. Top with 1 cup of the Mozzarella cheese and half the meat sauce. Repeat. Sprinkle with Parmesan cheese. Bake in a 350° oven for 35 minutes or until heated. Serves 12.
Cream sugar and shortening with peanut butter. Sift flour, soda and salt; add to creamed mixture. Batter will be very thick. Press into greased 9 x 9-inch pan. Bake at 350° about 25 minutes.
Mix flour and sugar together. In saucepan, mix oleo, cocoa and water. Bring to a boil. Stir into flour and sugar mixture. Add remaining ingredients and pour into greased and floured pan (11 x 16-inch). Bake 20 minutes at 400°.
Combine sugar and syrup until it comes to a boil. Remove from heat and stir in peanut butter and vanilla. Add cereal and press into buttered 9-inch square pan. Melt chocolate bars and butterscotch pieces and spread on top.
Drain pineapple chunks, reserve 1 tablespoon syrup. Combine pineapple chunks, reserve syrup, mandarin oranges, coconut, marshmallows and sour cream. Chill for 2 hours to 24 hours. Before serving sprinkle with pecans. Makes 6 servings.
Mix ingredients, sifting flour with soda and spices. Mix thoroughly; let stand 10 minutes. Drop by teaspoonfuls onto greased baking sheets. Bake at 325° to 350° for 8 to 12 minutes.
Combine all, except 1/3 can of sauce. Mix lightly, but well. Press into loaf pan. Bake at 350° for 45 minutes. To serve, heat remaining chili with the pan drippings and serve with meat.
Spread apple slices lightly with a layer of peanut butter. Sprinkle marshmallows on top of the peanut butter. These can be sandwiched together. Finish off this snack with a big glass of milk because they tend to stick to the roof of your mouth.
Cream the shortening and sugars. Add eggs, vanilla and dry ingredients. Stir in oats and nuts. Shape into rolls and freeze until ready to bake. Slice and bake at 350° until done.
Bring first 6 ingredients to a boil. Remove from heat. Add oil and cool. Pour over shredded cabbage, peppers and onions. Refrigerate overnight. Will last 2 to 3 weeks in refrigerator.
Bake in a 2-quart casserole. Just mix all ingredients together. Bake all casseroles uncovered. Bake at 375° for 1 hour. Stir once or twice while baking.
Cook noodles as directed on package. Meanwhile, in 2-quart saucepan over medium heat in hot salad oil, cook broccoli and green onions until tender, about 5 minutes, stirring frequently. Remove saucepan from heat; stir in Ricotta cheese, Parmesan cheese, salt and egg.
In a bowl, combine the granola, coconut and cashews. In each of four parfait glasses or bowls, layer half of a container of yogurt, 2 tbsp granola mixture, 5 or 6 orange segments, remaining yogurt and remaining granola mixture.
Remove about 1/4 cup of the cold chicken broth and blend it in a small bowl or cup with cornstarch. Bring the remaining broth to a boil and when it is simmering, stir in salt to taste, monosodium glutamate and the well blended cornstarch mixture. When the soup has thickened and cooked for about 1 minute, turn off heat. Immediately, but slowly start adding the egg in a thin stream, stirring constantly, in a circular fashion so that the egg forms thin shreds in the hot broth.
Brown beef and onion in a large skillet; drain off fat. Blend in tomatoes, enchilada sauce, olives and liquid, salt, garlic and pepper. Bring mixture to a boil; reduce heat and simmer, uncovered, for 20 minutes, stirring occasionally.
Clean the stomach and remove membranes. Mix potatoes, onion, celery, cabbage, sausage and seasonings. Stuff the stomach as tightly as you can and sew up. Bake in large roaster with cover on at 325° for 3 hours. Brown, uncovered, for last 10 minutes. Gravy may be made and served with it.
Mix ingredients in order. Pour into unbaked pie shell. Bake at 350° for 45 minutes or until brown. Let set for at least 20 minutes.
Mix breads, sausage, onion, egg and sage. Add broth until moist. Bake for 30 minutes at 350° in a greased 9 x 11-inch baking dish.
Break up hamburger and sausage in skillet; work into "fine" texture as it cooks. Drain fat. Then place all ingredients in crock-pot and simmer for 1 hour, stirring occasionally, to melt cheese. Serve hot with tortilla chips (and Tums)!
Beat egg whites and tartar until frothy. Add sugar and beat on high until it stiffens. Add or stir in crackers, nuts and flavoring. Spread in cookie sheets and bake at 350° for 25 minutes. Let cool completely. Spread with large Cool Whip. Make a cradle inside and spread with 1 can blueberry pie filling. Chill 4 hours or overnight.
Mix jar of marshmallow cream with softened cream cheese; blend only until thoroughly mixed. Add cinnamon or nutmeg to taste. Serve with sliced apples, bananas, grapes, etc. The taste sensation is addicting.
Dice onion. Mash tomatoes. Mix onion and tomatoes in pan; bring to a boil. Cut meat into steak portions. Pound meat to tenderize. Salt and pepper. Dip in flour. Brown meat on both sides. Stack meat in large pot. Pour tomatoes and onion over meat. Add water until steak is covered. Simmer two hours.
Cut doughnut shapes out of bread. Fit scraps (crust removed) in bottom of 9 x 13-inch pan. Layer cheese, broccoli and diced ham over bread. Arrange doughnuts and holes on top. Combine eggs, milk, onion, salt and mustard. Pour over bread. Cover and refrigerate overnight. Bake uncovered at 325° for 55 minutes. Let stand 10 minutes before serving.
Saute onion in butter. Combine with undrained spinach, noodles, cheeses, salt and pepper; mix well. Turn into buttered casserole dish. Bake, uncovered, at 375° for 20 to 25 minutes. Makes 6 servings.
Preheat oven to 350° for 30 minutes. Beat egg whites stiff with cream of tartar. Slowly add sugar and vanilla. When stiff, fold in chocolate chips. Drop by 1/2 teaspoon onto foil-lined cookie sheet. Put all cookies in oven at the same time. Close the door and turn off the oven. Leave cookies in oven 8 hours or overnight.
Heat oven to 400°. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray. Dip chicken in spread; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender.
In a covered medium saucepan, cook zucchini and onion in 2 to 3 tablespoons water for 5 to 6 minutes; drain. In a large bowl, combine egg substitute, milk, flour, nutmeg, white pepper and zucchini mixture. Pour into an 11 x 7-inch glass baking dish. Put glass baking dish into a 13 x 9-inch pan. Bake at 325° for 1 hour. Let stand for 5 to 10 minutes before serving. Makes 4 servings. Serving size: 3 1/2 x 5 1/2-inches.