HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small bowl, combine apricots and pecans. Using a fork, mash in 1 tablespoon butter until combined. Set aside. Cut pears in half lengthwise; using a melon baler or small spoon to remove cores, leaving a 1 1/2-inch diameter hole. Cut a thin slice from the bottom of each pear so it does not tip. In a 9-inch square microwavable baking pan, place pears with narrow ends toward the center. Fill each pear with apricot mixture; set aside. In a glass measure, place maple syrup and remaining 3 tablespoons butter; microwave on High (100% power) until pears are tender, about 6 minutes, basting pears with sauce halfway through cooking time. Let stand 10 minutes. Serve warm with low-fat vanilla yogurt or frozen vanilla yogurt, if desired. Yields 4 portions.
Fry or boil ground beef and season. Drain. Chop lettuce, onions and tomato. In large bowl, place chips in bottom, add meat, salad and cheese. Top with sauce. Stir and serve.
Grease 9 x 5-inch loaf pan with shortening. Mix ingredients in large bowl. Batter will foam up. Pour into pan and quickly top with some melted butter. Bake in 375° oven for 60 minutes. Serve while warm.
Place chicken pieces, skin side up in a microwave-safe baking dish. Arrange thicker pieces towards edges of dish. Pour melted butter over chicken. Sprinkle with salt, pepper and ginger. Top with celery. Cover dish with waxed paper. Microwave at High power for about 16 minutes, turning dish once if the oven is not a rotating one. Rearrange chicken pieces. Mix pineapple juice with brown sugar, water, soy sauce, vinegar and cornstarch in a microwave-safe measuring cup. Microwave at High power for 3 minutes until mixture thickens, stirring once. Pour mixture over chicken. Add pineapple chunks and red pepper. Cover with waxed paper. Microwave at High power for another 6 to 8 minutes until chicken is tender and juices run clear when chicken is pierced with a fork. Serves 4.
Cook the sugar, evaporated milk and marshmallows on high heat for approximately 6 minutes or until marshmallows have melted. This mixture will cook up to the top of your pot, so you must stir constantly. Once the mixture comes to a full boil, reduce heat to medium. Add 1 large package of semi-sweet chocolate chips and 1 stick of butter. Keep this over medium heat until chocolate and butter have melted. Remove from heat and mix with electric mixer until smooth and creamy. Add chopped pecans. Spread on cake layer(s) immediately. Hardens quickly (like fudge).
Fry bacon and crumbs. Saute onion, celery, green peppers, parsley and garlic in bacon drippings. Add tomato sauce and seasonings. Simmer until transparent. Add broth, shrimp and chicken (chopped); bring to boil. Add rice; reduce heat. Cover and cook until rice is done. Serves 6 to 8.
Cook macaroni as directed on box. Drain, don't rinse. Put in bowl. Add butter (sliced) and most of cheese. Mix until melted and blended well.
Combine shrimp, pineapple, salt and paprika; mix well. Chill when ready. To serve, mix with French dressing; arrange on lettuce or romaine.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press on bottom of 9-inch spring-form pan.
Cream well the white and brown sugars and shortening. Add the eggs. Add sifted dry ingredients. Add potato chips and nuts. Beat well with a spoon. Place by teaspoon on a greased cookie sheet and bake at 350° for 10 to 12 minutes.
Cream together the margarine, Crisco and sugar, then add eggs. Mix until well blended. Add dry ingredients; mix well. (You may have to work in more flour to handle good, but not too much.) Let sit 1 or 2 hours in cool place or overnight in refrigerator. Then make in small balls. Roll balls in granulated sugar. Put in greased cookie sheet about 2 inches apart and press down with a fork. Bake in a 325° oven for about 10 minutes.
1. Cooking and Marinating the Shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons lime juice. Scoop in the shrimp; cover and let water return to boil. Immediately remove from heat; set the lid askew and pour off all liquid. Replace the cover and let shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.
In Dutch oven or soup kettle saute green pepper and onion in butter until tender. Add vegetables, water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in cheese until melted, add parsley just before serving. Yield 6-8 servings (2 quarts).
Drain pickles and rinse. Wash in cold water and drain. Cut in quarters; put back in jar. Cook sugar, vinegar, water and spice. Bring to boil; remove from heat and cool. Pour over pickles; cap and refrigerate for 3 days.
Cream butter and sugar. Add flour. Press in 9 x 13-inch pan. Bake 20 to 25 minutes in 350° oven. Cool slightly.
Mix the raisins and water. Cook until water is gone. Cool. Cream together the sugar, oleo, eggs and vanilla. Sift together the flour, baking soda and salt. Add to creamed mixture. Roll into balls from teaspoon. Roll in sugar and bake at 375° for 10 to 12 minutes or until slightly brown.
Slice zucchini into 3/8-inch slices. Chop onions. Cook zucchini with onion in boiling salted water until crisp-tender, 5 to 10 minutes. Drain well.
Layer in bottom of 2-quart casserole dish. Beginning with Fritos, cheese, then onions, about 1/2 of warmed rice, then chili. Repeat again. When finished, cover dish with Fritos, cheese and onion mixed together. Bake in oven at 325° for 30 minutes.
Prepare cake mix per instructions. Add 1 1/2 cups flaked coconut, then bake in 9 x 13-inch pan. Let cool 10 minutes. Poke holes throughout cake. Shake can well and pour Coco Lopez (entire can) over all of cake. Cool completely. Spread Cool Whip over top of cake and top with coconut.
Layer each item starting with grahams on the bottom, bananas and pudding mix. Continue layering ending with pudding on top. Crumble 6 whole grahams and sprinkle on top. Refrigerate until set. Serve with chocolate whipped cream on top.
Brown ground beef, garlic powder, and onion and drain. Add tomato paste, whole tomatoes, tomato sauce, Italian seasoning, and oregano and cook on low heat for about 20 minutes. Layer in a 9 x 13 inch pan in the following sequence: Thin layer of sauce, 3 lasagna noodles, 1 c. sauce, mozzarella cheese, 3 lasagna noodles, 1 c. sauce, cheese slices, 3 lasagna noodles, remainder of the sauce, and parmesan cheese. Bake covered at 350 degrees for about one hour. Then cook uncovered for an additional 15 minutes or until cheese is nice and bubbly.
Press 1/2 of crumbs in an 8-inch square pan. Cook maple syrup and egg yolks over medium heat, stirring constantly, until thickened. Cool. Beat egg whites; gradually add sugar. Fold meringue into cooled mixture. Whip cream and fold into meringue mixture. Turn into prepared pan. Sprinkle with remaining crumbs. Freeze until firm. Cut into squares and serve.
Brown meat and add onion and green pepper. Stir in remaining ingredients and simmer 15 minutes. Serve with corn chips. Yields 4 to 6 servings.
Boil and debone chicken. Place in large, greased casserole dish. Warm together soups and milk; pour over chicken. Melt margarine; add broth and stuffing mix. Spoon over soup mixture.
Preheat oven to 350°. In large bowl, combine sugar and butter and beat in eggs and pulp. Add remaining ingredients. Drop by spoonful onto greased cookie sheet. Bake for 10 minutes and let cool on waxed paper.
Unfold crescent rolls and press into greased baking dish (sealing perforations). Bake in 375° oven until lightly browned. Set aside to cool while preparing vegetables.
Mix thoroughly. Pour into 2 greased loaf pans. Bake at 350° for 1 hour. May be frozen.
Crush wafers in Ziploc bag or grind in food processor. Mix all ingredients together, roll into balls and roll in grated coconut.
Mix ingredients in the order listed. Bake at 325° for 1 hour and 15 minutes. Ice with favorite frosting.
Spread dip in dish followed by beef. Mix sour cream and mayonnaise; spread over. Spread onions, olives and tomatoes and top with cheese.
Crush Oreos with fingers. Reserve 1/2 cup to garnish top of pie. Combine rest of Oreos with margarine. Press into bottom of a 9 x 13-inch pan.
Cream together margarine and sugar replacements. Add egg, water and vanilla, beating until fluffy. Beat in carrots. Combine flour, salt and baking powder in sifter. Sift dry ingredients into carrot mixture and blend.
Combine all ingredients. Mix well with an electric mixer. Pour into a Bundt pan or an 8 x 11-inch baking dish that has been sprayed with a nonstick spray. Bake at 350° for 40 to 50 minutes.
In 9-inch baking dish, mix all ingredients together. Bake at 400° for approximately 30 to 35 minutes. Drain often, pressing meat loaf to get rid of excess fat. After removing from oven, spread top with ketchup. If there are any leftovers, refrigerate to make sandwiches.
Sift flour, sugar, salt and baking powder in a bowl. With pastry blender, cut the shortening into the dry ingredients until the mixture is full of fine lumps. It will resemble pie crust, although not as coarse. Measure the egg in a measuring cup. A large egg will measure 1/4 cup. If it does not, add water to the 1/4 cup line. Add the egg and vanilla and beat the mixture very well. Fill cookie press. Form cookies on an ungreased cookie sheet. Bake 10 to 12 minutes at 375°. Remove at once to cooling racks.
Mix first 4 ingredients together and cook first; boil for 2 minutes. Do not overcook. Remove from heat. Add oats, salt, vanilla and coconut. Mix. Drop by spoonful on wax paper. Cool and store in cookie tin.
Brown meat; pour off drippings of fat. Saute celery, onion and green pepper over low heat until tender. Add tomato juice, cream of celery soup, 1 1/2 cups water, sugar, carrots, garlic and pepper. Cook about 15 minutes. Leave carrots a little crunchy. Pour over a slice of Swiss cheese for extra, extra goodness.
Mix all ingredients (except nuts). Chill long enough to handle. Shape and roll into ball or log. Roll in chopped nuts. May be stored in refrigerator after being wrapped in Saran Wrap. Serve with crackers.
Place all ingredients in large pot. Simmer 30 minutes. Cool. Blend small portions at a time. To serve, reheat and serve with croutons.
Mix dry ingredients together. Mix wet ingredients and beat lightly. Mix together and bake at 425° in lined muffin tins.
Combine bread crumbs and butter. Whisk eggs; add mayonnaise and soup and blend. Stir in broccoli, onion and cheese. Pour into casserole. Sprinkle with bread crumb mixture. Sprinkle paprika on top. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350 degrees. Grease a muffin tin. In a small saucepan, combine apple juice, 1/2 cup sugar and the cinnamon. Heat to boiling. Stir in crushed crackers. Reduce heat to medium and continue cooking until mixture is the consistency of apple sauce. Remove from heat and stir in raisins. Set aside to cool slightly.
Blend margarine and cake mix. Reserve 1 cup for topping. Pat the rest into a 9 x 13-inch pan. Combine the pumpkin, eggs, sugar, milk, salt and spices. Beat until smooth. Pour over cake mix in pan.
Wash berries and drain. Place berries in baked pie shell. Combine sugar, cornstarch, water and salt. Cook slowly until glossy. Pour hot mixture over berries. Place in refrigerator and chill before serving. Top with whipped cream.
Heat oven to 350°. Mix 1/4 cup flour, 1 teaspoon salt and pepper in medium size bowl. Dredge chicken pieces in flour mixture. Saute chicken in large skillet in 2 tablespoons butter and the oil, turning once until golden, about 10 minutes. Arrange in single layer in shallow baking dish.
Combine flour, baking powder and salt; cut in shortening and blend in milk. Place peas in large pot and add enough water to cover peas. Cook about 10 minutes. Drop knepp dough by teaspoon onto top of the boiling peas. Cook on low for 10 minutes, uncovered.	Then cover with lid	and cook 10 more minutes; drop a pat of butter on top.
Cut fillets into serving portions. Combine flour, salt and paprika; mix well. Roll fish in mixture. Place fish in a single layer, skin side down, in a well-greased baking pan. Drizzle 2 tablespoons of melted butter over fish. Broil 4 inches from heat for 10 to 12 minutes. Saute almonds in remaining 2 tablespoons of butter until golden brown, stirring constantly. Remove from heat and add lemon juice, hot pepper sauce and parsley; mix and pour over fish. Serve at once.
Mix everything together in bowl. Spoon mixture into a 1-quart baking dish. Bake in 350° oven for 30 minutes or until knife inserted near center comes out clean. Serve warm or cold. Makes 4 servings. Nice for breakfast or brunch.
Mix all ingredients together. Pour into baking dish. Bake 35 minutes at 350°.
In medium saucepan, melt margarine over medium heat. Add the marshmallows; stir until melted. Blend in dry jello. Pour over popcorn. Form into balls with buttered hands.
Mix together all ingredients except fish. Cut cod into 2 inch squares and put in greased casserole. Pour mayonnaise mixture over fish. Bake at 350° for 30 to 45 minutes.
Cream butter, add sugar and mix until fluffy. Add eggs, one at a time. Add flour alternately with milk. Makes 3 layers. Bake at 375° until done, 1 1/2 hours.
Mix all ingredients together. Put in canister (electric freezer or hand turn) and freeze, using salt and crushed ice alternately. Should become firm in 30 to 40 minutes.
Stir together peanut butter and honey in a large bowl until smooth. Stir in raisins, then the granola, until blended. Form 1 heaping tablespoon of mixture into a log, 2 x 3/4-inch. Repeat with remaining mixture. Refrigerate 1 hour, until firm.
Season green beans to taste. Layer beans and all other ingredients. Top with cheese, onions and almonds. Bake at 325° for 25 to 30 minutes until almonds are lightly browned.
Mix all ingredients together and put into a buttered 2-quart baking dish. Bake at 350° for 1 hour. A drained can of oysters may be added.
Brown meat and onion. Add pepper, celery and water chestnuts. Add consomme with water; bring to boil. Add uncooked rice. Cover and simmer until rice is done. Stir often to keep rice from sticking. Add water as needed until rice is done.
Cut up chicken; clean well. Sprinkle with salt and pepper. Saute the onions. Add chicken and sauce. Cover and let simmer until chicken is done. This is a good recipe.
Cream shortening and sugar well; add unbeaten egg. Add molasses. Mix flour and spices together. Add soda to hot water and cocoa. Add the flour and spices alternately with water, soda and cocoa mixture. Chill several hours. Drop heaping teaspoonfuls onto pan. Bake at 375° for 10 to 12 minutes. Frost with powdered sugar frosting.
Combine peanuts, sugar and water in heavy saucepan. Cook over medium heat until mixture crystallizes and coats the peanuts (about 10 to 15 minutes). Remove from heat and spread onto 2 large greased cookie sheets. Sprinkle with salt. Bake for 15 minutes at 300°. Stir and bake for 15 minutes more. Cool and break apart. Makes about 4 cups.
Fry, drain and break the bacon into pieces. Set aside. Saute the onions and green pepper in bacon fat until tender. Add all the remaining ingredients. Cook slowly, stirring constantly, until all the ingredients are blended and the cheese is smooth, about 5 minutes. Serves 6.
Mix all ingredients thoroughly. Roll in small dough balls. Roll balls in sugar. Bake at 375° for 10 to 12 minutes. After taking out of oven, chocolate kisses may be placed in middle of each cookie.
Cut butter into flour. Mix cheese, cayenne and salt. Fold in cereal. Pinch small pieces and flatten with floured glass or roll and chill to cut. Bake on sheet for 15 minutes at 350°.
Combine all ingredients and spoon into paper-lined muffin tins. Freeze. Remove 15 minutes before serving.
Mix Cool Whip, milk, pineapple, coconut and nuts. Add lemon juice. Pour into graham cracker pie crust. Chill in refrigerator. Makes 2 pies.
In a 1-quart microwavable bowl, combine chips, peanut butter and margarine. Microwave on High 1 to 1 1/2 minutes or until smooth, stirring after 1 minute. Stir in vanilla. Pour over cereal (in large bowl), stirring until all pieces are evenly coated. Place cereal and sugar in a large resealable bag. Shake until cooled. Spread on waxed paper to cool. Store in airtight container.
Mix flour, sugar, salt and cocoa. Add milk. Cook 10 minutes in double boiler. Add egg yolks. Cook until thick. Add butter and vanilla. Beat egg whites and add 3 tablespoons sugar. Beat few minutes longer.
Place single layer of chicken in greased 9 x 13-inch baking dish. Sprinkle with salt. In 10-inch skillet, saute pepper and onion in oil until tender. Stir in salsa, chili powder and cumin. Spoon over chicken. Cover tightly with foil. Bake at 350° for 30 minutes. Remove foil. Top with cheese. Bake, uncovered, until cheese melts. Top with cilantro. Serve with salsa.
Melt margarine. Mix potatoes, onion, soup, sour cream and 1/2 cup margarine. Reserve 1/4 cup margarine. Stir in shredded cheese. Place in buttered 2-quart baking dish.
Heat the oven to 350°. Grease 2 round pans (9 x 1 1/2-inch); dust with flour. Mix flour, sugar, cocoa, baking soda and salt in large bowl. Mix oil, vinegar and vanilla. Stir oil mixture and water into flour mixture real hard until well blended, about 1 minute. Immediately pour batter into pans, dividing evenly. Bake until wooden pick inserted in center comes out clean, 35 minutes. Let cool 10 minutes. Remove from pans; let cake cool completely. Fill and frost cake.
Season chops, onion and tomatoes. Brown chops; pour off grease. Place in casserole; alternate layers of chops, tomatoes and onions. Sprinkle with curry powder. Bake at 350 degrees for 1 hour.
Preheat oven to 375°. Combine flour, salt and soda in small bowl. In large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Gradually add flour mixture. Stir in chocolate morsels and pecans. Drop by teaspoons on lightly greased baking sheet. Bake 10 to 12 minutes. Makes about 6 dozen cookies.
In a large bowl combine beef, tomato paste, sage and crackers or oatmeal. Finely chop your onions and add to the mixture. Select the type of pepper you would like to use, making sure you test for hotness. Add to the mixture. Firmly press into a loaf pan and bake at 350° for about 2 hours. About 5 minutes before being done top with the cheese and let melt on top. Serve with a little salsa.
Spread pecans in an ungreased roasting pan or 13 x 9-inch pan. Combine butter and remaining 5 ingredients; pour over pecans, stirring well. Bake at 325° for 20 minutes, stirring twice. Drain on paper towels; cool completely. Store in an airtight container. Yield: 4 1/2 cups.
Sift dry ingredients 3 times. (Very important!) Set aside. Cream the sugar, margarine and shortening. Beat in eggs. Add flavorings. Mix in milk and dry ingredients alternately. Bake in well-greased and floured tube pan at 300° for 1 hour and 40 minutes.
Brown lamb in butter with onions. Add curry, garlic, apple and tomatoes. Add water, salt and pepper. Stir well. Simmer, covered, until lamb is tender (about 1 to 1 1/2 hours). Remove lamb. Strain sauce and thicken with flour, mixed to a smooth paste with a little cold water. Return meat to sauce. Serve with plain boiled rice or rice pilaf. Serves 4. Use chutney as an accompaniment.
Combine the mayonnaise, onion and parsley. Spread on the rye slices. Top each with 1/4 slice Swiss cheese. Broil 2 to 3 minutes.
First Layer: Wash, dry and tear 1 package fresh spinach. Put in a large bowl. Sprinkle with salt, pepper and Accent.
Preheat oven to 400°. Melt the butter and pour into two 8 or 9-inch square pans, coating the bottom thoroughly.
Beat into a batter. Ingredients to be dipped into batter and deep fat fried: onion rings, eggplant slices, shrimp, green peppers, grated carrots and onions. (Mix into batter last and drop by spoonfuls.)
Mix mayonnaise, sugar, vinegar, celery seed and mustard seed. Mix all ingredients well. Serves 6 to 8.
Arrange asparagus in buttered dish. Melt butter and blend in flour and salt; add milk gradually stirring constantly; cook until smooth and thick; add cheese and stir until melted. Pour over asparagus. Top with bread crumbs and a dot of butter. Bake uncovered for 30 minutes in 325° oven.
Combine chicken, celery, mushrooms, water chestnuts, pecans and crumbled bacon in a large bowl. Blend mayonnaise with remaining ingredients. Add to chicken mixture. Toss lightly to mix; chill thoroughly.
Heat oven to 350°. Put cranberries in a shallow pan, 1 1/2-quart baking dish; sprinkle with sugar. Cover with aluminum foil and bake for 35 minutes. Sprinkle with walnuts; bake 10 minutes longer, re-covered. Remove from oven. Stir in the marmalade and lemon juice until well mixed.
Mix all ingredients in a bowl. When ready to bake, heat oven to 350°. Grease a 9 x 13-inch pan. Pour into pan. Bake for 50 to 60 minutes.
Mix all ingredients together but 1 cup Cheddar cheese. Pour into hot iron skillet, then add rest of cheese on top. Bake for 1 hour or until done at 400°.
Cream sugar and shortening, add eggs and cocoa. Add flour and salt alternately with milk to which vanilla has been added. Beat to smooth mixture. Add nuts and bake 45 minutes at 300°.
Remove skin and bones from chicken; chop fine. Add all other ingredients and mix well. Chill before serving. This will keep several days.
Cook rice until dry. Cook broccoli; drain. Saute celery and onion. Combine all precooked ingredients. Bake at 350° until bubbly.
Cut cookie dough into 1/4-inch thick slices. Place on round pizza pan; press together to form 1 solid base. Bake at 350° until golden brown, approximately 7 to 10 minutes.
Mix sugar and flour; add remaining ingredients. Pour in unbaked 9-inch deep dish pie shell. Bake at 325° until firm.
Mix sugar, milk, syrup, cocoa and salt together and cook over medium heat. Add butter. Remove from fire, cool and add vanilla; beat until it holds your shape. Add chopped nuts and pour in pan to set.
Cream together butter and sugar; beat in eggs. Combine flour, salt, soda and nutmeg. Stir half the dry ingredients into the creamed mixture, then the zucchini. Add the remaining dry ingredients, then nuts and vanilla. Spoon into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes. Makes 1 loaf.
Mix 2 eggs and oil; add cake mix and mix thoroughly. Roll into marble size balls. Place about 2 to 3 inches apart on cookie sheet and bake at 300° for approximately 6 minutes. Do not overbake. Let cool. Spread icing on a cake and cover with another.
Blend honey and oil until blended. Add remaining ingredients. You may add more mustard if you prefer for taste.
Cream together shortening, peanut butter and sugar until light and fluffy. Add vanilla and eggs; beat well. Mix in dry ingredients, stirring until blended. Stir in coconut. Spread evenly in a greased 13 x 9 x 2-inch pan. Bake at 350° about 25 minutes. Cool and cut into bars.
Combine first 4 ingredients. Bring to a boil. Cook for 5 minutes after it boils. Remove from heat. Mix in margarine. Pour in a buttered baking dish and let cool. Cut into squares.
In a large mixing bowl, cream together the sugar and butter until light and fluffy. Add egg and vanilla. Beat well. Stir together the flour, salt and soda. Add to the creamed mixture, beating well. Stir in fruits and nuts. Chill batter. Drop by tablespoons onto a greased cookie sheet. Bake 12 minutes in a 325° oven. Store baked cookies overnight in airtight container to soften. Makes 4 dozen.
For one serving: Mix in blender 1/2 cup fresh or frozen strawberries, 1/3 cup Make Ahead Lemonade Base and 1 tablespoon sugar. Blend until smooth. With blender running, add about 1 cup of ice cubes, 1 at a time, through an opening in the lid until strawberry mixture becomes slushy. Pour into a tall glass. Garnish with a fresh strawberry half, if desired. Serve immediately.