HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook ravioli according to package directions; drain. Meanwhile, in saucepan whisk together pesto, sour cream, whipping cream and lemon zest. Heat slowly on low heat until heated through; stir constantly. Add tomatoes and gently flake in chicken of the sea albacore, salmon or light tuna; heat. Salt and pepper to taste. Fold ravioli into creamy seafood sauce. Evenly divide onto 2 plates. Top with pine nuts and parmesan cheese. Garnish with basil leaves.
Grind peppers and mix with sugar and vinegar. Bring to a boil for 3 minutes. Add Certo. Boil 1 minute. Strain. Let set for 5 minutes. Add food coloring, red or green if you like. Pour into jars and seal.
Boil slowly on low heat for 1 hour. Add your favorite flavor of jello.
Mix all ingredients together and place on bun half. Toast in oven under broiler until bubbly.
Beat condensed milk and lemon juice by hand until stiff. Fold in Cool Whip. Add drained fruit and coconut. Pour into graham cracker crust and chill. Makes 2 pies. Can be frozen.
Melt butter; mix in flour and walnuts. Line a baking pan with mixture and bake for 15 minutes at 325°. Mix cheese, sugar and Cool Whip together and place on baked crust. Put pudding mix and milk together in blender for 2 to 3 minutes. Put on top of cheese layer. Add Cool Whip on top of this.
Sift dry ingredients together. Add remaining ingredients; mix well. Pour into greased loaf pan. Bake at 350° for 1 hour.
Slice franks diagonally or prepare your favorite meatballs and brown them. Pour selected sauce over them, heat and serve.
Put margarine, wine, ketchup, garlic and hot sauce in pan and cook very slowly until margarine is melted. Put unpeeled shrimp in a shallow baking dish. Pour sauce over shrimp. Thinly slice 2 lemons and place on top of shrimp. Let shrimp marinate for 1 hour or more if needed. Bake for 30 minutes at 350°. Serve with French bread to soak up sauce.
Cook broccoli according to directions on package and drain. Put broccoli in bottom of baking dish. Mix rice, soups, and Cheez Whiz. Pour mixture over broccoli. Bake for 30 minutes at 350 degrees.
Prepare chocolate streusel; set aside. Cream butter and sugar in large mixer bowl until light and fluffy. Add eggs; blend well on low speed. Stir in sour cream and vanilla. Combine flour, baking powder, baking soda and salt; add to batter. Blend well. Sprinkle 1 c. chocolate streusel into greased and floured 12 c. bundt pan. Spread one third of the batter (about 1 1/3 c.) in pan; sprinkle with half the remaining streusel (about 1 c.). Repeat layers, ending with batter on top. Bake at 350° for 50 to 55 minutes or until cake tester comes out clean. Cool 10 minutes; invert onto serving plate. Cool completely. Makes 12 to 16 servings.
Blend pudding and syrup well. Gradually add the Pet milk and slightly beaten egg. Add pecans. Pour into an 8-inch uncooked pie crust. Bake at 375° for 40 minutes, until set and slightly cracked.
In large bowl, combine sweetened condensed milk, water and pudding. Beat well. Chill 5 minutes. Fold in whipping cream. Spoon 1 cup pudding mixture into a 2 1/2-quart serving bowl. Top with 1/3 each of wafers (in one layer), bananas (in one layer) and a layer of pudding. Repeat, layering twice, ending with pudding. Chill.
Add pudding mix to pineapple and mix well. Carefully fold in other ingredients. Chill.
Place butter in a 1-cup glass measure. Microwave on Medium-high (roast) for about 1 1/2 minutes, or until melted. Add mustard, parsley flakes, garlic powder and lemon juice. Pour sauce over fish to serve.
Mix all ingredients, no special order, except almonds, parsley and paprika. Put in large buttered casserole. Top with chopped parsley, paprika and toasted almonds. Bake at 350° until mixture is bubbly. Peas should be crisp. Great for buffet crowd. Serves 8 to 10.
Combine first 4 ingredients in Dutch oven; bring to boil, stirring to dissolve sugar. Boil 1 minute, stirring frequently. Remove from heat; stir in wine and pectin. Skim off foam with metal spoon. Quickly pour into sterilized jars, leaving 1/2-inch headspace. Cover at once with 1/8-inch layer of paraffin. Cover with lids. Yields 7 cups.
Cook livers, gizzards, and bouillon cubes in crock pot, filled with water, overnight on low. In the morning, prepare corn kits as directed on pkg. When cool crumble and mix with cooked rice in a large pan.
Place grated squash and onion in colander; sprinkle with salt. Let set until moisture is gone. Add flour, meal, pepper, cheese and egg; mix well. Form in patties; fry in hot oil. Makes 8 servings.
Combine flour, pecans and butter. Mix thoroughly until flour is moistened. Press into a 13 x 9-inch pan. Bake at 350° for 20 minutes until light brown. Beat cream cheese with sugar and 2 tablespoons milk until smooth. Fold in 1/2 Cool Whip; spread this mixture over crust that has been cooled. Pour 2 1/2 cups milk into bowl; add instant pudding and beat until thickened. Pour over first mixture in crust and ice with remaining Cool Whip. Chill; cut into squares to serve.
Mix first 4 ingredients, put in freezer for 15 minutes. Melt the chips and shortening, shape peanut butter mixture into balls and dip into chocolate, put on wax paper. After dipped put in freezer for 30 minutes.
Spread cherry pie filling over bottom of a 9 x 13-inch ungreased pan. Spread undrained pineapple over filling. Pour dry cake mix over pineapple. Scatter chopped pecans over cake mix. Melt margarine and pour over cake mix, covering all the mix. Bake at 350° for 40 to 50 minutes until golden brown.
Put dry ingredients in bowl, except soda which should be added to milk just before adding the milk to the dry ingredients. Last, add oleo and flavorings; mix well. The thickness varies a little with your own whole wheat flour or store bought flour. The dough should be fairly thick. Put in pans and spread even with spoon. Bake in a 350° oven until done.
Heat dry skillet over low heat. Add almonds. Cook, stirring until lightly browned and fragrant, 3 to 4 minutes. Remove from skillet; reserve. Whisk together canola oil, vinegar, soy sauce and ginger. Combine spinach with chicken, oranges and scallions; toss with dressing. Sprinkle with almonds and chow mein noodles. Makes 4 servings.
Using a food processor, shred the cabbage and carrot. Add the pineapple and dressing. Mix well and chill.
Saute onions and bacon in the butter. Add flour to make roux. Cook 3 to 5 minutes and do not burn. Add clam stock and let simmer 1 1/2 hours. Add chopped clams and potatoes. Simmer additional 20 minutes. Add cream. Season with salt and white pepper.
Lightly grease oblong pan or use foil. Layer meat in pan. Cover meat with mixture and bake at 375°, covered. Uncooked meat bake 2 hours.
Place sugar, milk, margarine and cocoa in saucepan. Bring to a boil and cook 1 1/2 minutes. Remove from heat. Add all remaining ingredients and beat well until blended. Drop by spoonfuls on waxed paper and cool or pour into pan and cool. Then cut into squares.
Brown hamburger and onion. Salt and pepper to taste. Remove from pan. Brown chopped head of cabbage in hamburger skillet. Layer cabbage, then hamburger in casserole dish. Mix the soup with the Worcestershire sauce. Pour over top of casserole. Cover and bake for 45 minutes at 350°.
In a medium bowl, stir cream cheese with a spoon until soft. Add dry pudding mix, dry milk powder, and water. Mix well with whisk until blended. Fold in mint extract. Spread mixture evenly into piecrust. In a small bowl, combine Cool Whip Lite and green food coloring. Spread mixture evenly over cream cheese mixture. Drizzle chocolate syrup over top. Refrigerate for at least 2 hours. Cut into 8 servings. Diabetic: 1 1/2 starch/carbohydrate, 1 fat 1/2 meat.
Cream butter and cream cheese. Add powdered sugar; mix pudding and milk in another bowl. Add Cool Whip. Then blend both mixtures together. Crush cookies in blender or salad shooter. Line a large flower pot and layer Oreos and pudding mixture, beginning and ending with Oreos. Refrigerate and serve with trowel. Add artificial flower and gummy worms for decorations.
Melt butter and cheese in slow cooker on low, stirring to mix well. Stir in vanilla. Sift powdered sugar and cocoa together. Add to cheese mixture gradually, mixing well after each addition. Stir in pecans. Pour into buttered 9 x 13-inch dish. Let stand until firm. Cut into squares.
Wash and season chicken breast and place in a long rectangular baking dish. Lay onions on top of chicken, mix soups together and spread on top and add cheese. Prepare stuffing as per directions and lay on top (layer everything). Bake in a 325° oven for 45 minutes to 1 hour. Enjoy.
Mix in saucepan, sugar, cocoa, milk, butter, vanilla and Karo syrup. Bring to a boil; let boil for 2 minutes. Take off heat. Add pecans and peanut butter.
Brown ground beef; drain. Combine all soups and sauce in bowl. In crock-pot, layer ground beef, soup combinations, grated cheese, then Doritos. Repeat process until crock-pot is full. Turn on crock-pot until cheese is melted and bubbles. Ready to eat!
Heat oven to 375 degrees. Spray large skillet and over medium high heat, cook beef and onion until thoroughly cooked. Drain. Add all remaining ingredients except biscuits, mix well. Bring to a boil. Reduce heat to medium low, cover and cook 10 to 15 minutes or until vegetables are tender, stirring occasionally. Spoon into ungreased 2 or 2 1/2 quart baking dish. Separate dough into 5 biscuits, cut each in half. Arrange, cut side down around outside edge of hot mixture. Bake at 375 degrees for 20 minutes or until casserole is bubbly and biscuits are deep golden brown.
Beat eggs until thick and lemon colored. Add salt, flour and sugar. Continue beating. Add can of milk and quart of milk. Cook over boiling water until mixture coats the spoon. Cool; add vanilla and cream. Freeze in a crank type freezer.
Brown meat; saute onion and bell pepper. Add all ingredients to crock-pot and cook on low all day while you are at work. Serve over hot spaghetti. Serve with hot French bread and green salad.
Heat skillet, add oil and saute the eggplant until brown and soft. Set aside. In same skillet combine and simmer all other ingredients except the Mozzarella cheese for 15 minutes.
Carefully fold pudding and Cool Whip until blended. Fold in pineapple with the syrup and the walnuts. Cover and chill for at least 1 hour. Serve as a side dish with meal or a dessert.
Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin and water. Set aside. Sift together flour, baking powder salt, ground cloves, allspice, cinnamon and baking soda. Add to pumpkin mixture and stir well. Stir in nuts. Pour batter into greased canning jars, filling half full. Place jars on cookie sheet. Beat upright in preheated 325 degrees for about 45 minutes. When done, remove one jar at a time from oven. While still warm, place wax paper circle on the top end of the cake. Wipe sealing edge of jar. Place lid on jar and close tightly with ring. Turn jar upside down. To serve: Open jar, slide a knife around inside of the jar to loosen cake, and remove cake from jar. Warm cake in oven if desired. Slice and serve with whipped cream.
Drain pineapple, reserving 1 cup juice in a small saucepan. Set pineapple aside.
Brown meat; add water. Cook until meat is almost done. Add celery, onion, corn syrup and soy sauce. Cook until vegetables are done. Thicken with cornstarch. Serve over rice.
Chop up orange and apple into bite-size pieces. Combine all the ingredients, except the salad greens, in a bowl. Cover and refrigerate. Serve on salad greens.
Mix together cake mix, melted butter and 1 egg. Pat down in a 9 x 13-inch baking pan. Mix together cream cheese, 2 eggs and powdered sugar in mixer. Pour into pan. Cover cake mix batter. Bake at 350° for 40 to 45 minutes. Starts golden brown on top.
Make paste of cocoa, red food coloring and coffee. Cream sugar and shortening and add well beaten eggs. Add flour in which soda and salt have been added. Add milk, vanilla and paste. Bake at 350° in greased and floured round cake pans.
Preheat oven to 350°. In large mixing bowl, beat sweetened milk, peanut butter, egg and vanilla until smooth. Add biscuit mix and mix well. Chill at least 1 hour. Shape into 1-inch balls. Place 2-inches apart on ungreased cookie sheet. Flatten with fork. Bake 6 to 8 minutes or until lightly browned. Do not overbake. Cool.
Beat oil, sugar, molasses and eggs. Beat well. Mix dry ingredients and add. Make into 1-inch balls and roll in sugar. Bake at 375° for 13 minutes.
Mix all ingredients together. Pour in greased muffin pan. Bake a 450° for 10 minutes.
Heat oven to 450°. Lightly spoon flour into measuring cup; level off. In a large bowl, combine flour, sugar, cinnamon & baking soda. Using a fork, cut in shortening until mixture resembles coarse crumbs. Stirring with fork, add enough buttermilk until mixture leaves sides of bowl and soft dough forms. Turn dough onto floured surface; knead lightly until no longer sticky. Roll out 1/2 inch thick, cut with floured cutter. Place on ungreased cookie sheet with sides touching. Bake at 450° for 10-15 minutes or until light brown. Cool 5 minutes.
Using ogange juice and pineapple juice (makes about 1 1/2 cups juice). Grind cranberries and pineapple; cover with sugar.
Brown steak. In another pan, brown onions, peppers and mushrooms. Drain steak if necessary. Add onions, peppers, mushrooms, pizza sauce and garlic salt to taste. Simmer 10 minutes on low. Put steak mixture on hoagie roll. Top with cheese. Quick and easy. Tastes great.
Cook in heavy skillet or kettle and boil about 12 minutes or until peanuts start popping, then add 1 teaspoon soda. Beat candy and pour into buttered pan. Break into chunks when cold.
Leave the corn husks on the corn. Put the corn in microwave, with husks on, for about 6 or 7 minutes. Take out at once. It's ready to serve on table by taking the corn husks off when serving the corn. The flavor and taste is so much better than cooking roasting ear corn the old fashioned way in water. Butter corn while hot.
Soften cream cheese and Cheddar cheese until room temperature. Mix in Hidden Valley. Shape into log and roll in parsley flakes or chopped nuts.
Prepare cake according to directions. Cool. When cake is cool, split layers and fill with filling mixture; frost with Cool Whip. Sprinkle with a little frozen coconut on top of cake. Chill overnight.
Cream butter and sugar. Blend eggs, extract, flour, salt and baking powder. Mix well. Chill at least 1 hour before rolling. Roll 1/4-inch and cut with round cutter. Cut half again without centers. Bake on ungreased cookie sheet at 350° for 8 minutes. Will look white (do not overbake). Cool on wire rack. Spread preserves on bottom. Sprinkle with confectioners sugar and then put them together.
Place pie crust on wax paper in 425° oven. Combine other ingredients and pour into pie pan. Replace pie crust on top; slit several places. Do not seal edges. Place on baking sheet. Bake 20 minutes at 425° or until crust is lightly browned and filling is bubbly.
Place pudding mix in a large bowl. Add milk; beat with an egg beater 1 or 2 minutes, until well blended. Stir in lime juice. Pour into chilled glasses. Garnish with fresh mint. Serve immediately. Yields 4 1/2 cups.
Read instructions on the back of the bag of noodles. After you have completed all steps, empty the water from the noodles and eat while hot. Enjoy.
Boil chicken until tender, cool and remove bones. Cut into bite-size pieces and place in a large casserole dish or oblong pan. Mix soups and broth until smooth. Pour over meat. Take melted butter, water and dressing; mix well. Sprinkle over meat. Bake in 350° oven for 40 minutes.
Mix cookie mix as directed on box without water and bake 4 to 5 minutes until sides are brown (use temperature on box).
Heat water, vinegar and salt to boiling. After ingredients are added, pour the boiling liquid into the jars. Seal and place in sunshine for two weeks. If they (work out) spew, don't worry. Wipe jars and place in storage.
Beat eggs, milk, clam juice and chopped clams slightly with a spoon. Add sifted dry ingredients and mix until flour mixture disappears. Drop, by spoonfuls, into hot, deep fat. Cook 8 to 10 minutes, until golden brown.
Mix all ingredients, except whipped topping. Blend well. Add whipped topping. Fold into ingredients. Pour into a 9 x 12 x 2-inch pan and place in freezer. Remove from freezer 10 to 15 minutes before serving. Yields 12 to 15 servings.
Coarsely cut up tomatoes and onion. In blender at medium speed or in food processor with knife blade attached, blend tomatoes, onion, garlic, cilantro, lime juice and soy sauce until tomatoes and onion are finely chopped. Place chicken and sauce in a large Ziploc bag and seal, turning chicken to coat well with marinade. Refrigerate at least 4 hours. Prepare outdoor grill for barbecuing. Place chicken on grill over medium heat, reserving marinade. Cook until golden on both sides, about 10 minutes. Cook until fork-tender, brushing occasionally with tomato marinade. Makes 6 servings.
Wash zucchini, peel if desired (good with skin). Chop in small pieces, set aside. Saute onion in oil, brown lightly. Add zucchini and spices. Cover and cook, Do not add water. After 10 - 15 mins., zucchini will get tender and can be lightly mashed with a fork or masher. Add tomato paste and wheat. Cook until wheat is tender, stirring occasionally. Ready to eat 45 - 50 mins. Good as a side dish anytime, especially on Fridays. Extra summer zucchini are great. Can be frozen, used later.
Combine all ingredients, except chips and cheese. Spoon into buttered baking dish. Combine chips and cheese and place on top. Bake at 350° for 30 minutes. Makes 6 servings.
Peel, section and seed orange. Whirl orange in blender. Prepare cake mix by package directions. Fold 1/3 cup orange into batter and bake in 2 (8-inch) layer cake pans as directed on package. Cool. In saucepan, combine sugar, cornstarch and salt. Add margarine, 1 cup water and remaining orange. Bring to boil, stirring, and cook 2 minutes. Cool and stir in coconut. Split each layer and spread each layer and top with mixture. Prepare frosting as directed on package and spread on sides of cake. Garnish top with halved maraschino cherries.
Slice potatoes into thin slices. Layer them in oven proof container. Layer potatoes, then onions, then sprinkle with cheese and salt. Continue with the remaining potatoes and onions. Cover with white sauce (recipe to follow). Bake at 350° approximately 1-1/2 hours or until potatoes are tender.
Preheat oven to 425°. In an iron skillet, add 2 tablespoons oil, heat to medium to medium-high. Mix dry ingredients; add eggs and milk. Mix until ingredients are moistened and mixed well. Pour into hot skillet. Bake until browned in hot oven.
Preheat oven to 350° and grease and flour 13 x 9-inch pan. Pour boiling water over oats and let stand 10 minutes. Add sugar and margarine to oats. Stir until margarine melts. Add eggs and mix well. Add flour, soda, salt and cocoa to oat mixture. Add 1/2 of the chocolate chips. Pour into pan; sprinkle the rest of the chips over the top of cake. Bake 40 minutes or until done.
Mix together and heat enough to melt sugar. Cool and refrigerate. Pour over fruit. I use fresh fruit such as: grapefruit, oranges, kiwi, pineapple, bananas, grapes and strawberries.
Preheat oven to 350°. Spray a 9 x 13-inch pan with nonstick coating. Mix Ricotta cheese, cottage cheese, parsley and garlic. Pour 1 cup sauce in bottom of pan. Arrange 1/3 noodles in pan so that they touch, but do not overlap. Spread 1/2 of the cheese mixture over noodles. Top with 1/2 of the Mozzarella cheese. Top this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the rest of the Mozzarella cheese. Add another cup of sauce, another layer of noodles and the remainder of the sauce. Sprinkle with Parmesan cheese and bake, covered tightly with aluminum foil for 1 hour.
Heat oven to 375°. Beat butter, 3/4 cup sugar, milk, egg and vanilla. In another bowl, mix flour, baking powder and salt. Gradually add to butter mix, blending well after each addition. Turn into greased and floured 8 or 9-inch baking pan. Top with apples, then sprinkle with remaining sugar combined with cinnamon. Bake 40 minutes.
Stir together stuffing mix and milk in large mixing bowl. Let stand about 5 minutes or until stuffing mix is softened. Add egg, Worcestershire sauce, onion and salt. Beat well. Add ground beef. Mix until combined. Shape into loaf. Place in greased or foil-lined shallow baking pan. Score loaf by making several diagonal grooves across the top. Fill with catsup. Bake at 350° for about 45 minutes or until well browned. Yields 5 to 6 servings.
Completely dissolve yeast in lukewarm water. Set aside. Mix Crisco, sugar and salt. Add boiling water. Cool slightly. Add beaten eggs and mix. Add flour and yeast alternating. Mix thoroughly. Cover and let rise until double in bulk. Flatten on lightly floured board until about 1/2-inch thick. Cut with biscuit cutter. Dip each piece in melted margarine and place in alternate layers in Bundt pan. Cover and let rise until double. Bake at 300° about 1 hour.
Brown and drain hamburger. Cut up cheese. Place in crock-pot on low. Serve with chips.
Sift flour; add soda and salt. Cream butter; add sugar and mix until fluffy. Add eggs, flour mixture, rolled oats, nuts and coconut and mix thoroughly. Divide dough into 4 rolls and refrigerate until firm. Can also be frozen. Take out; let thaw. Cut into 1/8-inch slices. Bake on ungreased cookie sheet at 375° for 10 minutes. Cool.
Cook squash until tender; drain for 1/2 hour. Add 1 small can evaporated milk, butter and beat. Cook on low heat 1 hour. Stir often. Pour in casserole dish; cover top with bread crumbs and butter. Brown in oven.
Mix well with a mixer. Pour into graham cracker crust and chill at least 3 hours. Top with any fruit pie filling (blueberry, cherry, strawberry, etc.).
Cook broccoli in small amount of salted water for about 15 minutes. Drain and coarsely chop. Mix all ingredients together and bake in 350° oven until brown.
In a saucepan, heat the water, butter, salt and pepper to boiling. Remove from heat. Add the potato flakes and whip lightly with a fork. Add the remaining ingredients and mix well. Drop slightly rounded teaspoonfuls onto a greased cookie sheet and bake at 400° for 12-15 minutes. Serve warm. Tip: These can be made ahead and refrigerated. Reheat by placing on a cookie sheet and putting them into a 350° oven for 10 minutes. One recipe makes about 48 snack pieces.
Beat the cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly. Fold Cool Whip into mixture. Pour into crust. Freeze 3 hours or until firm. Drizzle with chocolate sauce before serving.
Sift dry ingredients together. Cut in Crisco until mixed thoroughly. Add buttermilk and dissolved yeast. Work together with large spoon until all flour is moistened. Cover bowl and place in refrigerator until ready to use (best after sets overnight).
Place beef tips, celery soup, mushroom soup and onion soup mix in crock-pot. Place beef tips first. Cook on low 8 to 10 hours or on high for 4 to 5 hours. Pour over cooked (drained) dumpling noodles.
Combine all ingredients; turn into large buttered casserole. Cover. Bake 3 hours at 300° or 4 hours at 250°. Serves 8.
Mix shredded cheeses together. Mix milk, eggs, flour and chilies together. Combine and put in 9 x 13 pan. Top with pepperoni. Bake at 350° for 30 to 45 minutes.
Mix and chill. Serve with ice ring made in Jell-O mold. Add some of the cherries for festive appearance.
Saute onions in the oil. Add meat and garlic; cook until brown. Add rest of ingredients except okra. Bring to a boil and simmer 1 to 1 1/4 hours until potatoes and carrots are tender. Let frozen okra set out on counter while soup is cooking so it will be thawed. Add okra and cook just until it is done.
Combine first eight ingredients in large bowl. Take 12 four tortillas, place about 1/2 to 3/4 teaspoon of filling in each tortilla. Fold as for burrito, bottom fold up then fold sides in then roll. Place in 9 x 13-inch pan. Cover with soup and milk, mixed. Bake at 375° for 20 minutes. Top with grated cheese and bake 10 minutes longer.