HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook, peel and slice sweet potatoes into a buttered casserole dish. Drain and add Mandarin oranges to sweet potatoes. Mix the other ingredients and bring to a boil in a saucepan. Pour over potatoes and Mandarin oranges. Bake in a 350° oven until bubbling.
Put all of the above into a blender and blend on high until thick. Serve over spinach or garden salad with chopped walnuts, mandarin oranges, olives, tomatoes, etc. Leave in blender until ready to use so you can whip it before you serve it.
Combine all ingredients. Chill. Serve as a salad on a bed of lettuce, as sandwich filling or with crackers.
Wash chicken well. Skin adds flavor. Remove if you wish. Add water to cover well. Add mint, garlic, onion and salt. Simmer almost at a boil 1 to 2 hours, then add carrots and zucchini. Simmer until vegetables are tender. If you wish to add potatoes, boil them separately and add when ready to serve. Delicious when topped with diced onion and crushed oregano. Squeeze a bit of lime on top.
Dissolve Jell-O in boiling water. Add pineapple and blueberry pie filling. Let congeal in 9 x 13-inch pan. Blend sour cream, sugar, cream cheese and vanilla. Spread over top. May sprinkle nuts on top. Serves 16.
Trim ends of bread. Spread 8 slices with cream cheese and make sandwiches with remaining 8 slices. Cut sandwiches into 8 small rectangles. Wrap 1/3 strip of bacon around rectangular sandwich and secure with toothpick. Place hors d'oeuvres on baking sheet and place under broiler until golden brown; turn over to brown other side. Makes 64 hors d'oeuvres.
Sprinkle peaches with sugar and let set awhile. Mix all ingredients well. Pour into pie crust. Use rest of Cool Whip on top.
Cream shortening; add sugar, then eggs and vanilla. Beat well. Gradually add dry ingredients alternately with sour cream. Begin and end with flour. Chill dough for 2 hours. Drop by teaspoon on greased sheets. Sprinkle with sugar, raisins or both before baking. Bake at 350° for 10 minutes.
Line 9 x 13-inch pan with one layer of graham crackers. Mix pudding with 3 cups milk until smooth, then add Cool Whip to this mixture. Pour part of Cool Whip and pudding mixture over first layer of crackers, then ice the second layer of graham cracker with chocolate frosting. Pour remaining pudding mixture on top of second layer of crackers. Top off with more iced graham crackers. After top layer of crackers are placed, fill in cracks with chocolate frosting.
Cream sugars with oleo. Add cocoa and eggs; beat well. Add flour alternately with sour milk. Beat well; add coffee. Batter will be thin. Bake at 350° for 45 minutes in 13 x 9 x 2-inch pan.
Line bottom of square loaf pan using 8 graham crackers. Put oleo or butter in bowl and mix in powdered sugar, 2 tablespoons at a time. Slowly beat in the Pet milk. Spread on crackers in pan. Cover with 8 more graham crackers and chill.
Cut large scallops in half horizontally. Rinse under cold water; drain well. Clean and quarter mushrooms. Heat 1 tablespoon butter and 1 tablespoon oil in large skillet over high heat. Saute mushrooms 3 to 4 minutes. Season with salt and pepper. Transfer to small bowl and reserve. Whip pan clean. Dredge scallops in flour with salt and pepper. Shake off excess flour. Heat remaining butter and oil over high heat. Brown butter. Add scallops in single layer. Brown on one side for 2 minutes. Turn. Brown other side 2 minutes. Scatter shallots over scallops and toss. Add tomato, garlic, lemon juice and mushrooms (drain mushrooms). Toss. Add Marsala. Heat through. Transfer to warm plates and sprinkle with parsley. Serve over linguine, if desired. Serves 2.
Brown beef in skillet, stirring often. Add all other ingredients. Stir well. Bake at 350 degrees 30-40 minutes.
In large bowl, melt chocolate chips and Eagle Brand milk in microwave for 2 minutes. Stir in confectioners sugar, vanilla and nuts. Pour into greased 9-inch square pan. Refrigerate until firm. Cut in small pieces and enjoy.
Combine figs, sugar and gelatin and let stand for about 30 minutes to blend flavors and allow a little liquid to form. Bring to boiling and cook and stir for about 5 minutes. Pour into sterilized jars and seal.
Place breasts between double layers of wax paper and pound until meat flattens. Make sure all areas are same thickness. Heat the oil in a pan. When hot, add chicken, keep flame high cooking each side for a minute or less. Remove from pan and keep warm. Melt butter in the pan. Add mushrooms and cook until all moisture evaporates. Add the shallots, garlic, Marsala, and broth. Bring to a boil then simmer the sauce until reduced by half. Spoon over chicken.
Prepare broccoli, wash and drain. Split stalks; place in large saucepan with boiling water and salt. Cover and cook until tender, approximately 10 minutes. Drain. Heat garlic and oil in a small pan. Add broccoli, sprinkle with lemon juice and salt. Cook until broccoli is heated through.
Cream butter and sugar; add eggs. Stir in sifted dry ingredients and mix well. Add pecans and vanilla. Bake in greased 13 x 9 x 2-inch pan in 350° oven for 40 minutes. Immediately remove from oven and cover surface of cake with marshmallows. Set aside 5 minutes. Pour icing over marshmallow covered cake. Allow to cool in pan; cut into squares.
Combine broth, water, rice, celery and carrots. Cover; simmer 20 to 25 minutes or until vegetables and rice are tender. Add remaining ingredients; stir until cheese is melted. Makes five 1-cup servings.
Melt butterscotch in double boiler. Add noodles, nuts and potato sticks. Stir until well coated. Drop onto wax paper in small stacks. Let cool. Serve.
Mix ground meats, onion, rice, cracker crumbs, egg and seasonings. Shape into balls, about the size of golf balls, and place in a greased casserole dish. Pour over tomato soup diluted with water. Bake in a 375° oven for 1 hour. Makes 6 servings.
Combine flour, salt, soda, baking powder and cinnamon and set aside. Beat eggs in large mixing bowl. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients and stir until moistened only. Bake in two loaf pans for 1 hour. Cool 10 minutes in pan before turning out on rack. Freezes well.
Brown hamburger/sausage in skillet. Melt cheese and soup in saucepan, when melted combine milk, meat and picante sauce. Serve warm with corn chips.
For first cooking, mix 3 c. sugar, syrup and 3/4 c. hot water and boil till it makes a good thread. Beat whites of three eggs stiff. Pour slowly into eggs, beating vigorously. Continue beating while mixing 1 1/2 c. sugar and 3/4 c. hot water; boil sugar and water until a hard ball is formed when dropped into cold water. Pour second cooking into first cooking. Beat until it forms a stiff dough. Take peanut butter and mix in butter; mix until smooth. Roll candy out on dough board. Spread with peanut butter mixture. Roll up and cut in slices. use powdered sugar to flour dough board. Makes 3 to 4 pounds of candy.
Melt margarine. Add sugar and nuts. Bring to a boil and cook for 3 minutes. Break graham crackers and lay on a cookie sheet. Spread margarine mixture over crackers. Bake at 300° for 12 minutes. Let cool and break apart to serve.
Heat butter/oil in large skillet and saute leeks/onions and potatoes until golden brown. Bring stock to boil and add sauteed vegetables. Simmer for half hour or until potatoes are soft. Remove vegetables from broth and puree in blender or use potato masher. Add broth; adjust seasoning. Serve with chopped parsley.
Cut cabbage in wedges and place in greased casserole dish (3-quart). Mix raw ground beef, rice and onion, oregano between wedges. Combine tomatoes, water and seasoning and pour over the casserole. Cover dish. Bake at 350° for 1 1/2 hours.
Chop meat and onions. Mix all ingredients in large bowl. Roll and refrigerate until needed.
Soak beans overnight. Cook the next day in vegetable stock and sea salt for 2 hours. To keep the beans from becoming too thick, add water. Blend the beans until smooth. Mix together the olive oil, onion, garlic, mushrooms, porcine mushrooms, Madeira and herbs; saute together until the mushrooms release their liquid. Add the bean mixture and milk. Simmer for 20 minutes and serve with chopped herbs on top. Yield: 2 quarts.
Drain liquid from beets in a saucepan; add sugar and vinegar. Heat to boiling. Place shelled eggs, beets and onion in a large bowl. Pour hot beet juice mixture on top. Cover and refrigerate for 2 days. Makes a great side dish for Easter dinner.
In large saucepan, saute onion, garlic, salt and pepper. Add chopped cabbage and stir. Cover and simmer over low heat, about 1 hour or until cooked. Combine cabbage mixture with hot cooked rice. Sprinkle lightly with Parmesan cheese. Serves 4.
In large skillet, melt butter. Add onion and garlic; cook until tender over medium heat. Stir in salt, pepper, basil and thyme. Add tomatoes and potatoes. Mix gently until coated with seasonings. Turn into greased 1-quart baking dish. Sprinkle with Parmesan cheese. Bake at 400° for 40 minutes or until potatoes are tender. Serves 4.
In a 13 x 9 x 2-inch pan, spread a layer of graham crackers. You may have to break some to get an even layer.
Prepare cake as directed on the box. Drain oranges and mix in the cake and bake.
Layer cucumbers, onion, pepper and carrot in large gallon jar with a good lid. Add sugar, vinegar and spice. Shake well and refrigerate. Shake once each day for the next 4 to 5 days. Will keep months in fridge (if not eaten first).
Mix first three ingredients. Do not overbeat. Stir in flour and milk. Batter will be slightly lumpy. Bake at 375° in greased muffin tins for 15 minutes.
Blend yogurt, vanilla flavoring, crushed pineapple and orange juice concentrate in a blender. Pour the mixture into small paper cups. Freeze. When the mixture is half frozen, place a popsicle stick in each. To serve, turn cups upside down and run warm water over them until the popsicle slips out.
Combine gelatin, marshmallows and water. Stir until dissolved; let cool.
Spread ravioli in casserole dish; brown ground beef and spread over ravioli. Cover with grated cheese. Bake in a 350° oven until cheese is slightly brown.
Mix contents of box, soup and water in 2-quart casserole. Add Chinese vegetables. Arrange pork chops on top. Sprinkle with pepper. Bake 1 hour 20 minutes at 350°. You may serve with Chinese noodles and soy sauce. Chicken or seafood may be substituted. Serves 5 to 6.
Brown beef and onion in skillet. Add soup, water, corn, green peppers and seasonings. Mix well and simmer 15 minutes. Fill a 10-inch iron skillet or a 10-inch casserole (3/4 full).
Saute beef, onion and garlic. Cook for 5 minutes. Add spices and mix. Add stewed tomatoes, tomato sauce and kidney beans. Simmer on low heat for one hour. Makes approximately 5 quarts.
Measure sugar, salt, mustard, paprika and milk into a bowl. Beat with rotary egg beater to mix well. Add the oil, a teaspoon at a time, and beat after each addition. Continue with this until 1/4 of the oil has been added. Add the vinegar or lemon juice a little at a time and continue beating. When all of the vinegar or lemon juice has been added, pour the remaining oil slowly, beating all the time.
Crush cookies; set aside 1/2 cup. Mix cookie crumbs with melted oleo. Press into a 9 x 13-inch pan. Chill 1 hour.
Combine cake mix, sour cream, oil, sugar, water and eggs. Mix until blended. Combine pecans and brown sugar in another bowl. Mix well with cinnamon. Spoon 2/3 of the batter into lightly greased tube pan. Cover with pecan mix and top with remaining batter. Bake at 375° for 35 to 45 minutes. Combine powdered sugar and milk, drizzle over top of cake when cool.
Mix dry ingredients and poppy seed, then add liquid ingredients. Mix well. Bake at 350° for 1 hour in a well-greased 9 x 5-inch loaf pan.
Halve all oranges, scoop out orange pulp and squeeze oranges. Discard any seeds. Open cans of pineapple and pour into bowl with orange pulp. Coconut must be finely grated for best results, I recommend a food processor. Stir mixture after each ingredient is added. Add 2 cups sugar and 1 cup orange juice. Sugar may be increased or decreased according to taste. Chill overnight.
Remove skin from chicken (do not coat). Fry in small amount of oil. When brown, remove from skillet. Add onion and tomato puree. Cook for 3 to 4 minutes. Add Worcestershire sauce, rosemary and basil if desired. Add Ragu sauce to make plenty around chicken. Return chicken to skillet. Cover and simmer over low fire until meat is real tender. This is also good for pork chops and spare ribs.
Add first 5 ingredients together in saucepan. Saute onions in butter until soft. Add to broth. Heat to desired temperature.
In a large skillet, cook and stir onion in hot oil until onion is tender, but not brown. Add chicken, 2/3 cup picante sauce, tomatoes, cumin, salt and oregano. Simmer 5 minutes, stirring occasionally. Arrange lettuce on 4 dinner plates or a large platter. Top with hot chicken mixture. Sprinkle with cilantro. Serve with additional picante sauce, if desired.
Let set until it forms own juice. Boil 7 minutes. Take off stove and put in 2 large packages of strawberry jello. Put in jars and seal.
In large skillet, mix sugar, flour and salt. Then add beaten egg yolks. Add milk. Cook over medium heat until thickened. Remove from heat; add butter, coconut and vanilla. Pour into cooked pie shell. Top with meringue or whipped cream. (Sprinkle coconut on uncooked meringue for decoration.)
Cook egg noodles and drain. Add together cottage cheese, sour cream, milk, soup mix and Cheddar cheese. Mix well. Mix this into the noodles. Put into greased casserole dish. Sprinkle top with some Cheddar cheese. Bake covered at 350° for 45 minutes.
Combine first 4 ingredients and heat in large pan until Velveeta melts. Add cooked and drained hamburger. Layer in a 9 x 13-inch pan with the flour tortillas. Bake in a 350° oven for 20 minutes until heated through.
Combine all ingredients in order given. Mix well; batter will be thin. Bake in a 9 x 13-inch pan at 350° for 25 to 30 minutes. Top with your favorite frosting.
Preheat oven to 300°. Combine flour, soda and salt; mix well. Blend sugars; add margarine and mix. Beat eggs until fluffy. Add to other mixture. Add flour, chocolate chips and blend at low speed. Bake on ungreased cookie sheet 15 to 18 minutes.
Brown chops a little. Saute onion in oleo. Add remaining ingredients and top with chops. Bake 1 hour, covered, at 350°.
If using Corn Flakes, crush into fine crumbs. Mix together all ingredients, except catsup. Combine thoroughly. Shape meat mixture into 12 balls, about 2-inches in diameter. Place in single layer in greased, shallow pan. Spoon 1 teaspoon catsup over each meatball. Bake in hot oven at 450° about 20 minutes or until done. Makes 6 servings of 2 meatballs each.
Soak the raisins in hot water for 10 minutes. Stir all ingredients together. Bake in unbaked pie shell until firm and light brown at 325° for 40-50 min.
Make meat loaf: hamburger, eggs, bread crumbs, taco seasoning and onion. Add enough bread crumbs so it will form a nice loaf. Then add tomato juice, enough to make it runny with a cake like consistency. Pour into large casserole dish. Bake at 375° for 20 to 30 minutes until done. Pour frozen peas onto meat, then pour bag of Tater Tots on top of peas. Spread cream of mushroom over Tater Tots. Bake 30 to 45 minutes longer, until everything is hot.
Fry meat and drain. Melt Velveeta with meat and add spices. Spread the meat on the cocktail bread. Bake at 350° for 10 minutes.
Heat oven to 350°. Spread cream cheese on bottom of 9-inch pie plate. Top with 1 cup Mozzarella cheese, pizza sauce and remaining Mozzarella cheese. Sprinkle herb and garlic powder as desired. Bake 15 to 20 minutes or until cheese is melted. Serve with breadsticks.
Melt together in double boiler the peanut butter and butterscotch chips. Add noodles, making sure all are coated. Drop by teaspoons onto waxed paper and cool in refrigerator. Makes about 36.
In a large skillet, brown ground beef with celery, onion and bell pepper. Drain off fat; add tomato sauce and simmer for 5 minutes. In a large casserole, add combined beans, sauce, brown sugar, vinegar and mustard. Mix and bake at 350° for 20 or 30 minutes.
Mix the first 6 ingredients. Boil to 235° or soft ball stage. Add nuts and remove from heat. Stir until it turns sugary. Pour onto cookie sheet and separate nuts. Cool. Makes about 1/3 pound.
Beat until fluffy. Spread over crust. Bake at 375° for 20 minutes. When cool, spread 1 pound can blueberry or cherry pie filling. Add Cool Whip when serving.
Preheat oven to 350°. Beat eggs until foamy. Add sugar, buttermilk, vanilla and margarine. Lastly, add the Bisquick. Pour into greased 9-inch pie plate.
Peel potatoes. Cut into thin, small pieces. Cook in water until almost done; drain off most of the water, leaving enough to completely cook potatoes. Add onion. Reduce heat to simmer; cook until onion is tender. Add remaining ingredients. Bring mixture, almost to a boil.
Cream margarine, sugar, eggs and vanilla until fluffy. Blend in melted chocolate and add dry ingredients alternately with water. Bake in a 9 x 12-inch pan in 350° oven for 30 minutes or until done.
Cook carrots and potatoes for 10 minutes. Put chicken in a 9 x 13-inch dish. Add carrots, potatoes, peas, onion and celery. Mix soups and broth together and pour over chicken. Mix together flour, milk and margarine. Pour over chicken and vegetables. Bake 40 minutes at 350° until brown.
Cook carrots in boiling salted water until fork tender. When cool, alternate layers of carrots with pepper and onion slices. Combine Worcestershire sauce and remaining ingredients over heat. Pour sauce over layered vegetables, cover and refrigerate. Best when allowed to set a few days.
Combine milk and sugar in heavy saucepan. Cook over medium heat for 10 minutes, stirring constantly. Remove from heat. Add chocolate, corn syrup, butter, vanilla and nuts. Mix well. Pour into buttered 9 x 9 x 8-inch pan and chill 1 hour or until set. Cut into squares.
Grease a Bundt pan. Arrange frozen bread rolls in pan. Sprinkle with butterscotch pudding, then sprinkle with nuts. Cook in saucepan until dissolved the butter, brown sugar and cinnamon. Pour mixture over rolls. Cover with aluminum foil. Let rise overnight. Bake the next morning at 350° for 30 minutes. Let stand 5 minutes, then invert onto plate.
Mix sugar and flour. Beat eggs and add to first mixture along with vinegar, butter and boiling water. Cook over low heat until thick, then remove and stir in lemon extract. Pour into baked pastry shell. Add meringue and brown.
Combine and bake at 350° for 1 1/2 hours, uncovered.
Braise hamburger meat and drain excess grease off of meat. Add all ingredients plus water as needed. Bring soup to a boil and reduce heat to low. Simmer for 1 1/2 hours. Serves 6 to 8.
Cream butter and sugar. Add oats, syrup and vanilla. Press into ungreased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes. Cool. Melt chocolate bits and peanut butter together. Spread over baked mixture. When set, cut into bars.
Sift together the flour, baking powder, soda and salt. Set aside. Cream together shortening and the sugars. Add 1 beaten egg, the vanilla, then add dry ingredients. Add the can of pineapple with juice and stir in the butterscotch chips. Bake at 375° for 10 minutes.
Blend all together until smooth. Chill. Serve with chips, vegetables or crackers.
Combine eggs, sugar and butter or margarine. Mix well. Add syrup, vanilla and dash of salt. Add pecans; mix well. Pour into unbaked pie shell and bake at 350° until firm. Roast pecans just until lightly toasted, stirring often, about 5 to 10 minutes.
Preheat oven to 350°. Peel and slice apples. Mix well flour, sugar and cinnamon. Put in prepared pie crust. Dot with butter or margarine. Put on top crust. Brush with milk and a little sugar.
Season steak with salt and pepper. Place in crock-pot with onion. Pour tomatoes over top. Cook 8 to 10 hours on low.
Combine cream cheese, lemon juice, horseradish, hot sauce, minced onions and cucumber; mix well. Makes 2 cups.
Combine tuna, fruits, vegetables and nuts. Chill and serve. Garnish with leaf lettuce and tomatoes. Makes 2 entree portions.
Set out a heavy saucepan. Pour 2 cups fresh raspberries into pan. Blend in 1/2 cup of sugar. Blend together to make a paste: tablespoon of cold water and 1 1/2 tablespoons cornstarch. Blend into berry mixture. Stir constantly and boil over medium heat 3 minutes. Set aside to cool. Makes 1 cup. Can substitute strawberries. Good over ice cream, angel food cake, etc.
In mixing bowl, blend sugar and cream cheese. Then blend in peanut butter. Next, fold in Cool Whip. Pour into graham cracker crust. Chill at least 3 hours.
In heavy saucepan beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened (160 degrees). Cover and store in refrigerator. Yield 1 2/3 cups. Spread on hot buttered biscuits or toast.
You will need 2 1/8-inch paper cupcake shells. Mix well cream cheese, lemon juice, sugar, vanilla and eggs. Place one vanilla wafer in each cupcake shell. Place about one tablespoon of batter on each wafer. Bake at 350° for about 20 minutes. Cool and remove from shells. Top with pie filling. Yields about 48 cups.
In saucepan melt soup, evaporated milk, chilies, pimentos and Velveeta. Brown hamburger, add onion, salt, pepper and jalapeno juice. Cover bottom of 2 (9 x 13-inch) pans with corn tortillas. Cover with meat mixture (1/2 on each). Cover with another layer of tortillas. Then cover with cheese sauce (1/2 on each). Top with grated Cheddar cheese. Bake at 400° about 15 to 20 minutes until cheese sauce starts to bubble.
Cut steak into 2-inch pieces and brown in butter. Add mushrooms. Stir in onion soup mix, garlic powder and flour. Add milk and water. Cook, stirring constantly, until slightly thickened. Cover and cook on low heat for one hour. Stir twice while cooking. If desired, blend in 1/2 cup sour cream and 2 tablespoons sherry. Heat through. Serve over rice or noodles. Makes four servings.
Mix first 4 ingredients in small bowl. Set aside. Beat sugar and oil on medium speed in medium mixing bowl 2 minutes. Add egg. Beat until light and lemon colored.
Grease and flour 2 loaf pans. Mix together eggs, sugar and oil; add remaining ingredients. Bake at 350° for 1 hour.
Line baking pan with waxed paper. In 2 cup microwave-safe bowl, place chocolate. Microwave on Medium (50%) for 2 minutes. Stir. If chocolate is not completely smooth, microwave an additional 20 to 30 seconds. Stir. Add rice cereal and coconut and stir. Drop by teaspoonful onto waxed paper, forming spider body shapes. Stick 4 noodles into each side of "body" for legs. Add eyes on top of spider. Refrigerate for about 15 minutes or let set at room temperature for about 1 hour. Store in covered container.
Heat oven to 375°. Grease baking sheet; combine Crisco, brown sugar, egg, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon; mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2-inches apart onto baking sheet. Bake 10 to 12 minutes or until lightly browned. Cool 2 minutes on baking sheet. Serve. Makes about 2 1/2 dozen.
Dissolve Jello in 1 cup boiling water. Add strawberries. Stir and refrigerate stirring occasionally. When it begins to thicken, fold in Cool Whip. Leave in refrigerator until jelled. Cut angel food cake in half, crosswise, making two layers. Spread bottom layer with Jello mixture. Add top layer and frost top and sides with Cool Whip. Refrigerate until ready to slice and serve.
In 1-inch boiling water, add salt in large skillet. Cook whole onions, covered, over medium heat about 30 minutes, or until tender. Drain. In large skillet, melt butter with sugar. Add onions; saute over medium heat, turning until golden brown, about 5 minutes.
Fry bacon; drain. Saute onion and green pepper in bacon grease until tender. Combine corn, bacon, onion and green pepper in casserole. Crumble handful of Ritz crackers and stir for thickening. Salt and pepper to taste. Bake 30 minutes at 350°.