HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first four ingredients; tossing gently. Line salad plates with lettuce leaves; spoon fruit mixture on lettuce. Place a banana half on each side of fruit mixture; sprinkle with coconut, and top with a cherry. Serve immediately. Yields 6 servings.
Bake a yellow cake in a 9 x 3 x 2-inch pan as directed. When cool, punch holes in cake and spread a large can crushed pineapple (juice and all). Make a large package of vanilla instant pudding and combine with 8 ounces softened cream cheese and spread on top of pineapple. Cover with Cool Whip and sprinkle with pecans and coconut. Refrigerate.
In a covered saucepan, smother okra in oil for 15 minutes over medium heat, stirring frequently. Add onion, bell pepper, tomato and seasoning. Cook for 30 minutes and add tomato paste. Cook for 15 more minutes. Ham may be added for flavor. Serves 6.
Peel eggplant and slice about 1/4-inch thickness. Mix together eggs beaten with a fork and add a little water or milk, salt and pepper to taste and 1/2 teaspoon garlic powder. Fill a dish with flour. Dip eggplant in flour, then in egg mixture and fry in oil until lightly browned. Then put on paper towel to absorb excess grease. Put tomato sauce on the bottom of a 13 x 9-inch pan and layer eggplant, then grated or sliced Mozzarella cheese, Parmesan cheese and keep repeating layering until all used up. Bake at 350° for about 30 to 45 minutes. Cover with foil. Remove foil last 10 minutes.
Saute onion in butter in a large saucepan; set aside. Combine soup and milk, stirring until blended. Add soup mixture, corn, salt and pepper to onion mixture, stirring well. Cook over low heat, stirring constantly, just until thoroughly heated (do not boil). Yields 4 cups.
Brown ground meat, drain. Add taco mix and water; cook according to package directions. Arrange crescent rolls in pie pan and press together to form a crust. Add 1/2 cup crushed Doritos, then add meat mixture. Spread sour cream over meat. Sprinkle cheese over pie, then another 1/2 cup of crushed Doritos. Bake at 350° for 15 minutes or until crust browns and cheese melts.
Mix together in a long cake pan. Bake 35 to 40 minutes or until done in a 350° oven. Let cool.
Combine chocolate and water in saucepan. Cook over low heat until chocolate is melted and blended with water. Add Imperial sugar and salt; bring to boil and cool. Add vanilla. Add 2 to 3 tablespoons chocolate mixture to each cup; add hot milk to fill, blend. Top with whipped cream. If demitasse cups are used, put 1 tablespoon chocolate mixture in each cup and proceed as above. Makes 8 to 12 regular size servings.
Brown beef and onion in large frypan. Add other ingredients. Mix well. Pour into baking dish. Top with grated cheese. Bake 30 minutes at 350°.
Mix egg yolks and confectioners sugar until blended. Cream butter; add sugar mixture, coffee beans, boiled water and vodka or rum. Slice Sara Lee pound cake in 5 layers. Spread mixture on all layers, except top. Spread top with milk, mixed into melted chocolate chips.
Cream sugar and Crisco together first. Then add some flour, a tablespoon of orange juice and an egg. Alternate this until all is mixed well. Then add flavoring. Mix well. Pour into cake pan that is well greased. Cook for 1 hour and 20 minutes at 300°. Butter-flavored Crisco is best for this cake.
Boil chicken breasts, barely covered in water, until done. Take meat off bone and cut into bite size pieces. In a large bowl, mix broth from chicken, soup, sour cream and chicken together. Place in casserole dish. Crumble Ritz crackers over top and drizzle melted margarine over crackers. Bake at 350° for about 20 to 30 minutes or until it bubbles and crackers are browned. Serve over rice.
Mix all ingredients together and shape into balls. Bake at 400° for 15 minutes.
Combine strawberries, sugar, cocoa and half of the milk in blender container; blend well. Add remaining milk and carbonated beverage; blend. Garnish with dollop of whipped cream or ice cream and a strawberry, if desired. Yields two 8-ounce servings.
Add all ingredients. Depending on the can of corn, you can add 1 tablespoon of milk for consistency. Drop 1/2 to 1 small teaspoon of the mixture into hot fish grease.
Cook broccoli. Drain. Mix other ingredients and pour over broccoli. Sprinkle with dry bread crumbs. Dab with butter. Bake at 350° for 45 minutes.
Cook hamburger and onion until beef is brown and onion is tender. Sprinkle seasonings over this. Mix undrained tomatoes, beans, rice, water and green pepper with meat mixture. Cover and simmer 20 minutes. Place in casserole dish and cover with cheese. Cover with foil and heat until cheese melts. May sprinkle crushed Fritos corn chips on top. Will serve 6 generously. Bake at 375°.
Separate eggs and reserve egg whites for meringue. Mix remaining ingredients and cook slowly until like jelly. Bake pie shell. Put mixture in pie shell and cover with meringue made from the egg whites.
Combine sugar, cocoa, eggs, flour and milk in top of double boiler. (May use thick saucepan on low heat, stirring frequently.) Cook until thickened. Add butter or margarine and vanilla. Pour into baked pie shell. Add meringue to top and brown slightly. Let cool and serve.
Mix first 6 ingredients thoroughly and remove 1 cup of mixture to use as the topping. Set aside. Add 4 remaining ingredients and mix thoroughly. Bake in greased 9 x 13-inch pan, sprinkling on topping mixture. Bake at 350° for 30 minutes until lightly browned.
Separate eggs. Beat yolks with milk. Mash bananas through foodmill or blender. Add egg-milk mixture, salt and nutmeg. Beat egg whites until stiff but not dry. Add to banana mixture and beat until frothy. Serve immediately. Yields four (8 ounce) servings.
Preheat oven to 325 degrees. For filling, beat cream cheese, 1 1/2 c. sugar, eggs and flour until very creamy. Stir in pumpkin, cinnamon, vanilla, lemon peel, ginger and nutmeg. Mix until smooth and pour into well greased crust lined spring form pan. Bake for 1 1/2 hours, or until a knife inserted in the center comes out clean. For your cream topping, mix sour cream, 4 tbsp. sugar, and flavoring and pour over cheese pie while pie is still hot. Chill for at least four hours before serving.
Mix stuffing. Layer 1/2 on bottom of 9 x 13-inch baking dish. Mix first 6 ingredients and spoon over stuffing. Layer remaining 1/2 stuffing on top. Bake at 350° for 30 minutes.
Mix all ingredients and place in refrigerator 1 hour. Roll into balls. Roll in cinnamon or put cinnamon in baggie and shake.
Beat eggs well. Add corn, oil and sour cream. Beat well, then add meal. Stir well. Bake at 350° for 35 to 40 minutes or until brown.
Saute onions, pepper and garlic. Add beef and cook 30 minutes or until done. Add tomatoes, olives, salt and cheese. Cook covered over slow heat 30 minutes. Add Worcestershire sauce, mushrooms and soup. Mix well with cooked spaghetti. Put in covered dish and leave in refrigerator overnight or until ready to cook. You may wish to place in 2 smaller casseroles and freeze one.
Drain fruit, saving juice. Add enough water to juice to make 5 cups. Heat liquid to boiling; dissolve jello. Pour into blender; add cream cheese and fruit. Blend all together and pour into jello mold; refrigerate. Serves 6.
Blend soup and mayonnaise in a large bowl; add onion, then milk. Add seasonings to taste. Add the remaining ingredients. Turn into a large, shallow buttered casserole. Sprinkle with paprika and scatter slivered almonds generously over top. Bake uncovered at 350° for 30 minutes. Freezes well. Serves 10.
Wash and scrub the potatoes. Cut each potato into 1/2 to 1-inch cubes. Place potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat to medium and cook about 20 minutes or until tender but still firm. Remove from heat and drain thoroughly. Cool and place in a large serving bowl. Add the celery and chives to the cooled potatoes.
Stir-fry in wok or large (no stick) pan until vegetables are done, but not too soft, in about 2 tablespoons of oil. Add your shrimp, scallops or imitation crab meat; stir-fry another 5 minutes. Serve over rice or Chinese noodles.
Combine sugar, soda, syrup and milk and cook. Stir until sugar is dissolved. Cook to soft ball. Add vanilla, pecans and butter. Stir until smooth; drop onto wax paper.
Cream margarine. Add sugar gradually. Add unbeaten eggs, one at a time, with mixer at medium speed. Reduce speed and add dry ingredients that have been sifted together, alternately with sour cream, ending with dry ingredients. Add flavoring. Grease 8-inch tube pan. Put 1/3 batter in pan, then swirl 1/3 cranberry. Repeat 2 more times. Sprinkle nuts on top. Bake at 350° for 50 minutes. Let cool for 5 to 8 minutes. Then remove from pan. Frost cake while warm.
Preheat oven to 325°. Combine soda and buttermilk and let stand a few minutes. Beat egg whites until stiff. Cream sugar, margarine and shortening. Add egg yolks, one at a time, beating after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Fold in beaten egg whites; gently stir in pecans and coconut.
Dissolve bouillon cube in water. Add potatoes, vegetables and onion. Simmer 10 minutes or until vegetables are tender. Stir in remaining ingredients. Heat until cheese spread is melted and all is hot. Yields 6 (1 cup) servings.
Grease lightly a 1-quart baking dish. Layer the bottom with 1/2 of beans and 1/2 of onion rings sprinkled over beans. Spread the other half of beans over onions, finishing up with onion rings on top. Pour soup over all. Bake at 350° for 45 minutes.
Preheat oven to 450°. Lightly grease a baking sheet. Blend biscuit mix and milk; stir well. Turn onto surface sprinkled with baking mix and form a ball. Knead 3 or 4 times. Roll or pat to 1/2-inch thickness. Cut with sharp 2-inch cutter without twisting and place close together on baking sheet. Let rise a few minutes. Then with 3 fingers, pat biscuits down. Bake 11 to 13 minutes. Brush tops with melted butter or margarine before baking or after. Yields 18 biscuits.
Brown ground round and onion. Mix in taco seasoning. Stir in picante sauce. Stir in pinto beans. Add refried beans and stir well. Cook until thickened and cool slightly. Place approximately 1/2 to 2/3 cup of mixture on each burrito wrapper. Sprinkle with some grated Cheddar and Monterey Jack. Roll and place in a 13 x 9-inch baking pan. Cover with taco sauce and sprinkle with remaining cheeses. Bake at 350° for approximately 15 minutes. Makes 10 to 12 large burritos.
In preheated 425° oven, bake potatoes for 1 hour or until done. Cut each potato in lengthwise quarters. Scoop out all but 1/4-inch of insides of each potato wedge. Heat oil to 375°. Fry potato wedges for 1 1/2 to 2 minutes or until brown and crisp. Drain well. Arrange wedges on heatproof dish. Sprinkle each wedge with about 1 teaspoon crumbled bacon and 2 teaspoons cheese. Run under broiler to melt cheese. Serve with sour cream.
Sift first 8 ingredients together. Add margarine, water, walnuts, raisins, applesauce and egg; beat about 3 minutes with mixer. Bake 1 hour at 350°.
Cook cherries, pineapple and cornstarch together until thick. Add jello. Cool. Add pecans and bananas and stir. Put in crusts. Top with Cool Whip.
Mix sugar and gelatin together. Add hot water to mixture; stir until dissolved. Add lemon juice, pineapple juice and cold water. Refrigerate until needed. Pour into punch bowl. Add the cold Sprite.
Cook and prepare potatoes, as if making mashed potatoes. Add all ingredients, except 1 tablespoon margarine after mashing potatoes. Turn into a greased 1 1/2-quart casserole. Cover with foil. Chill up to 24 hours.
Mix all ingredients together and bake in unbaked pie shell 1 hour at 350°.
Preheat oven to 400°. Bake crust for 6 minutes, just long enough to set it but not brown it. Set aside and let cool. Increase oven temperature to 450°. Slice enough onions to nearly fill the crust. Saut onions in butter. In a bowl, combine eggs and sour cream, mixing well. Add onions, salt, pepper, Tabasco sauce and cheese. Pour into pie shell. Bake for 20 minutes at 450°, then reduce oven temperature to 325°, baking another 20 minutes.
Boil water and add uncooked sausage. Add spices. Add cornmeal to boiling mixture. Turn heat to medium. Add cornmeal until "thick" texture. Remove from heat and place in loaf pan and refrigerate until firm. Slice thin and fry until golden brown.
Spread chicken parts on a cookie sheet, skin side down. Squeeze lemon juice over all. Sprinkle garlic powder, salt, pepper and heavy on the chili powder. Place in 350° oven for 35 minutes. Turn over, repeat process, return to oven additional 35 minutes.
Mix cornbread and butter; reserve enough to make a layer on top of casserole. Mix all other ingredients together; pour into casserole dish, topping with cornbread layer. Bake for 30 minutes at 400° (covered).
Pound steaks thin. Place a mound of mixture of green onions, bacon, parsley, salt, pepper and garlic in the center of each slice of steak. Fold steak over stuffing and fasten with toothpicks to seal stuffing inside steak. Season and roll birds in flour. Brown in oil on all sides. Use heavy Dutch oven or large black skillet. Add water and simmer for 1 hour or until meat is tender. Leftover seasoning may be simmered in gravy. I always chop a little extra seasonings for this purpose. Serve on rice.
Sift dry ingredients together. Mix fruit juice, milk, eggs and fat. Add fruit to dry ingredients. Add 1/2 liquid ingredients and stir for 2 minutes. Add other half and stir for 2 minutes. Pour into a well-oiled loaf pan and bake for 1 hour at 375°.
Mix dry Jell-O mix and yogurt. Add Cool Whip. Serve with any fresh fruit (strawberries, oranges, bananas, apples, etc.).
Fry all ingredients until the meat is brown. Get some taco chips, lettuce, tomatoes and Cheez Whiz. Mix all together for taco salad.
Cut the crust off the top, bottom and sides of loaf. Make 8 crosswise cuts in the loaf, dividing it into 9 equal pieces. Cut about 3/4 of the way through the loaf, not cutting through the bottom. Make 1 lengthwise cut through the center of the loaf, not cutting through the bottom.
Melt margarine in medium saucepan over medium heat. Stir in flour until smooth. Add onion, salt, chili powder and pepper. Slowly stir in milk. Cook until thickened. Wash and drain hominy; stir into sauce. Pour into 1-1/2 qt. casserole. Put cheese on top. Bake at 325° 40 minutes. Serves 6.
In food processor bowl with metal blade, combine all ingredients. Cover. Blend 30 seconds. Refrigerate several hours to blend flavors. Serve with fresh fruit. Makes 2 1/2 cups.
Pour all ingredients into a large bowl, mix well and refrigerate!! Tastes even better the next day...if there's any left!!
Cook fettuccine according to package directions, omitting salt. Drain well. Place in large bowl. Add remaining ingredients. Toss well.
Place sliced bean cake in shallow platter for steaming. Place the sand dabs on top of the bean cake slices. Mix the ginger with the bean sauce, then smear on the sand dabs. Salt and add a few drops of soy sauce.
Bake potatoes in oven at 425° for 45 minutes. Cut in half lengthwise. Spoon out 1/4-inch from shell. Place in bowl and mash. Add butter, salt, cinnamon, nutmeg and milk to taste. Whip. Return to shells and refrigerate. Heat in oven at 350° for 30 minutes.
Mix vegetables and garlic together. Place in a shallow baking dish (13 x 9 x 2-inch). Sprinkle parsley and grind pepper over all. At this point, you can refrigerate until ready to bake. Preheat oven to 350°. Pour bouillon into a small saucepan; add oil, salt, tarragon and bay leaf. Heat to boiling; correct seasonings. Pour over vegetables.
Soften dates over low heat. Stir. Add raisins. Heat until pasty. Add carob and stir until smooth. Add peanut butter and stir well. Add seeds and coconut. (Mixture will be stiff.) Spread into a 5 x 8-inch pan. Refrigerate until firm.
Heat oven to 350°. Arrange turkey in baking dish, 9 x 13-inch. Top with broccoli; cover with cheese.
Beat egg until foamy. Gradually beat in oil and sugar. Mix dry ingredients and add to wet. Mix thoroughly. Stir in nuts. Bake in a buttered 8 x 8-inch pan for about 1 hour at 350°.
First mix lukewarm water and yeast, then combine all ingredients together. Cover and refrigerate for at least 1 hour. Roll out to 1/2-inch thick. Cut. Bake at 400° for 10 to 12 minutes. Can be kept up to 1 week and used as needed.
Drain pineapple; reserve juice. Dissolve jello in boiling water. Stir in pineapple juice. Chill until consistency of unbeaten egg white. Stir in pineapple and blueberries. Pour into a 10 x 6 x 1 3/4-inch pan. Chill until firm. Combine sour cream, cream cheese and sugar; mix until smooth and blended. Spread over salad; top with pecans.
Top each chicken breast with 1/2 slice of Swiss cheese. Mix soup and wine; pour over chicken. Add crumbs; drizzle melted butter over all. Bake at 350° for 45 minutes.
Heat oven to 325°. In large bowl, beat together eggs, 1 1/2 cups sugar and oil. Sift together flour, 1 teaspoon baking soda, cinnamon, nutmeg and salt. Add to egg mixture alternately with 1 cup of buttermilk and 1 teaspoon vanilla. Beat well after each addition. Fold in prunes and nuts. Spoon batter into a greased and floured 10-inch tube pan. Bake 1 hour or until a toothpick inserted in center comes out clean. Let cool in pan 5 minutes. Remove from and place on a wire rack. Set over a sheet of wax paper. With the handle of a wooden spoon, poke holes in through top of cake spacing holes 2 inches apart.
Combine cheese and mayonnaise. Cook over low heat, stirring constantly until cheese melts. (If necessary, beat smooth with rotary beater.) Mix in sour cream; beat. Dash with paprika. Serve with hot cauliflower or asparagus. Makes 1 cup.
Mix together and bake 30 minutes at 350° in uncovered casserole. Serve with any crackers, rye bread or bagel chips.
Drain juice from beans. Combine beans, ketchup, mustard and brown sugar in baking dish. Fry bacon. Slice wieners crosswise. Fry wieners in bacon grease. Add wieners and crumbled bacon to beans; mix well. Bake in a 350° oven for 20 minutes, or until heated through.
Mix cream cheese with mayonnaise or salad dressing and dry Ranch dressing mix. Mix chopped vegetables into cream cheese mixture and spread over cooled crescent rolls. Sprinkle top with Cheddar and Mozzarella. Keeps well in refrigerator.
Mix well. Cook until thickened. Process in boiling water bath for 10 minutes. Makes about 6 pints.
Cook spinach as directed on package. Drain and press out as much water as possible. Melt oleo and beat eggs slightly. Add chopped onion and eggs to melted oleo. Add cheese; mix well. Add spinach and stuffing mix. Refrigerate for 1/2 hour. Form into balls (about 1 1/2-inch). Put on lightly greased cookie sheet. Bake 15 minutes until lightly browned on bottom, at 350°.
First day, cube 3 slices trimmed bread in bottom of pan. Mix chicken, onion, celery, pepper, mayonnaise and spices. Spread on top of cubed bread. Refrigerate. Second day, mix beaten eggs, milk and soup. Pour over chicken and bread. Cube remaining bread and lay on top. Bake at 350° for 1 hour. Last 15 minutes, put on the cheese.
Drain beets, reserving liquid. Add water to reserved liquid to equal 1 1/2 cups. Add sugar and vinegar. Mix well. Layer beets and onion rings in glass bowl. Pour liquid over them. Refrigerate overnight.
Heat soup in a saucepan. Add cream cheese, celery, green peppers and onions. Dissolve gelatine in water and add. Heat until cream cheese is melted. Add lobster, or shrimp or crab meat and seasonings. Pour into a greased ring mold. Serve with snack crackers.
Combine first 7 ingredients in a bowl. Season with salt and pepper. Combine yogurt with lemon juice, red wine vinegar, oregano and ground cumin. Mix thoroughly. Add dressing to salad and toss. Adjust seasoning. Eat salad as is or piled in warm pita breads. Yield: 4 servings.
Mix yeast and 1 tablespoon sugar in a bowl. Add water to dissolved yeast. Add eggs, 1/2 cup sugar, salt and shortening. Gradually add flour and mix with hand to make dough. Place in an icebox overnight. Cut dough in half. Roll out like pie crust; thin cut into 16 pie-shaped pieces. Spread with butter. Roll from large end. Put small end down to pan. May use muffin tins, also. Let rise for 2 hours. Bake in preheated 350° oven until brown.
Mix together and spread into a 9 x 13-inch pan. Bake 15 minutes at 350°.
Cook potatoes in boiling, salted water for 15 minutes or until tender. Cool slightly. With a sharp knife, remove one narrow strip of skin around the middle of each potato. In a large skillet, melt butter. Add parsley and marjoram. Add potatoes and stir gently until coated and heated through. Makes 6 to 8 servings.
Mix well and pour in an air tight container. Use 2 teaspoons per 1 cup hot water.
Beat the egg in a bowl. Add both cans of corn. Add sugar and flour and mix well. In baking dish, melt the stick of butter and pour on top of corn mixture. Crumble enough Ritz crackers on top to cover and form a crusty top. Bake at 350° for about 45 minutes.
Place roast in crock-pot. Pour Worcestershire sauce over roast. Add salt and pepper. Pour barbecue sauce over roast. Cook on low. Every 2 or 3 hours pour off excess grease. Repeat until fat is cooked away. Total cooking time: 8 to 12 hours.
Brown hamburger with onions, salt and pepper. Cook rice until tender. Place rice and 5 cups of water in roasting pan. Add the mushroom (or any cream soup) soup and chicken and rice soup. Mix everything together. Add soy sauce. Bake for 1 hour at 350° or until slightly dry. (You can use all white rice instead of 1/2 white and 1/2 wild rice.)
Break up Ramen noodles and put in large bowl with broccoli slaw. In separate bowl, add oil, sugar, vinegar and flavor package from noodles. Mix well. Roast almonds on tray in oven at 350° for 15 minutes. Put dressing on slaw 4 hours before serving and stir and toss. Put almonds and sunflower seed on slaw just before serving. Stir well and enjoy!
Mix all together. Place into greased 9 x 13-inch baking dish. Bake at 325° for 45 minutes.
Rinse chicken; pat dry. In saucepan, place chicken. Add water to a depth of about 1/2 inch. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until done. Drain and cool slightly. Cut chicken into 1/2-inch cubes.
Beat butter and sugar until creamy. Beat in eggs, 1 at a time. Add extract. Mix with flour and bake at 325° for 1 1/4 to 1 1/2 hours.
Preheat oven to 350°. Lightly grease baking sheet and set aside. In large bowl, cream together the rum, butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating after each addition. Sift together the flour, baking powder, salt, cinnamon, cloves and nutmeg; then add to the rum-butter mixture. Blend in the raisins and nuts. Drop 1 teaspoon of the mixture at a time onto the prepared baking sheet. Allow for considerable spreading. Bake until brown, about 10 minutes. Be careful not to overbake. Let cool on a wire rack before serving or store in an airtight container to improve the flavor. Yield: 4 dozen cookies.
Simmer raisins and water in saucepan over low heat until raisins are plump, 20 to 30 minutes. Drain raisin liquid into measuring cup. Add enough water to make 1/2 cup. Heat oven to 400° (moderately hot). Cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Sift together flour, baking powder, soda, salt and spices; stir in. Add rolled oats, nuts and raisins. Drop rounded teaspoonfuls about 2-inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until lightly browned. Makes 6 to 7 dozen cookies.
Cook soup bones to make broth. Add onions, celery, salt, pepper, etc. to taste. Grind liver in meat grinder. Add a little salt and pepper and enough flour to hold it together. Strain the soup broth. Return to pan and bring to boil. Drop by teaspoon little dumplings of the ground liver into the broth and cook until done. If you like, you may add rice or noodles. We like the rice.
Mix ingredients. Bake in a greased casserole dish at 375° until crust is golden brown, about 35 minutes.
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Chill for 4 hours.