HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and pat dry 1 leaf of lettuce with a paper towel. Place lettuce leaf on the salad plate. Cut 1/2 slice of watermelon into 5 wedges 1 inch thick. Trim red melon away from white part and green rind. On lettuce leaf, arrange melon in a circle with the points outward to form a star. Spoon 1/2 cup creamed cottage cheese into the center of the watermelon star. Wash and sprinkle 1 tablespoon blueberries over the cottage cheese.
Drain fruit thoroughly and put in a 9 x 13 casserole. Melt butter, sugar, curry powder and dash of salt. Heat until sugar dissolves and pour over fruit. Bake at 350° for 30 minutes.
Mix liquid into pancake mix to desired consistency. Heat pan. Melt butter; mix into batter. Add 1 or 2 handfuls of jelly beans. Cook and enjoy.
Melt candy bars and marshmallows in double broiler. Let cool and add cool whip. Pour into pie crust.
Cook macaroni and cut up skinned chicken into pieces. Cut up vegetables (top of broccoli only). In a large frying pan, cook chicken in olive oil. Add the veggies and continue frying until veggies are done medium. Add garlic and onion. Stir for 2 minutes. Add macaroni and stir. Add oregano and cheese. Cook approximately 2 to 3 minutes longer.
Soften margarine and cheese at room temperature. Cream together until blended. Add English peas and mushrooms. Pour into casserole dish and sprinkle with crushed crackers over top. Pour milk over crackers. Bake at 350° for 30 minutes or until done.
Preheat oven to 375°. In small bowl, combine flour, soda and salt. Set aside. In large bowl, combine butter, shortening, sugar, brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chunks and nuts with wooden spoon and mix well. Drop by rounded teaspoonfuls 2 inches apart onto an ungreased cookie sheet. Bake 8-10 minutes. Cool on cookie sheet for 2 minutes. Remove to rack and cool completely. Makes approximately 36-48 cookies.
Mix first six ingredients thoroughly. Do not heat. Add onions and as many sliced cucumbers as can be contained in the liquid mixture (about 1 gallon jar). Refrigerate 5 days before eating. These will keep for 1 year in the refrigerator.
Drain and slice crab. In blender, combine avocado, lemon juice, onion, Worcestershire sauce and salt. Blend until smooth. Add cream cheese and sour cream. Fold in crab. Cover and chill. Serve with crisp vegetables or chips.
Prepare rice mix according to package directions, using the seasoning packet; set aside. Melt butter in a heavy saucepan; stir in flour until well blended. Gradually stir in milk and broth; cook, stirring constantly, over medium heat until mixture is smooth and thickened. Add sauce to cooked rice; mix in chicken, mushrooms, green pepper, pimiento and salt. Spoon into a greased 2-quart casserole; sprinkle top with toasted almonds and bake at 350° for 45 to 60 minutes. Yields 8 to 10 servings.
Boil chicken until tender, season with salt while cooking. When chicken is done debone and set aside. Strain the chicken broth from the chicken and add to that broth the cans of chicken broth then add butter. Bring to a boil. Add pinches of the canned biscuits; until desired thickness. Remove from heat and add chicken. Blend well.
Cream the butter and sugar. Sift flour, salt and baking powder 3 times. Alternately add coffee and flour ingredients. Add walnuts. Fold in stiffly beaten egg whites. Add vanilla. Bake 35 to 45 minutes at 350°.
Combine butter, cocoa, water, buttermilk and eggs in a small saucepan. Let bubble over low heat, stirring constantly after it bubbles. Combine	sugar,	flour,	baking	soda and vanilla in a bowl. Mix well and combine with first mixture. Bake at 350° for 20 to 25 minutes in a 9 x 13-inch pan.
Mix thoroughly beef, pork, onion, bread crumbs, parsley, 2 teaspoons salt, 1/8 teaspoon pepper, Worcestershire sauce, egg and milk. Refrigerate 2 hours.
Mix shortening, egg and sugar well. Add bananas (mash them first) and flour and mix well. Add soda. Add nuts last if you are using them. Bake in well-greased and floured loaf pan at 350° for 1 hour. (To make a large loaf, double the recipe.)
Skin chicken; dip in milk; then corn flakes. Bake in Teflon pan at 400° for 1/2 hour. Reduce heat to 350°. Cover loosely with foil. Bake 20 to 30 minutes longer.
Heat oven to 425°. In a 1 1/2-quart covered round casserole dish, layer potatoes, carrots, onion and perch. Sprinkle with 1/4 teaspoon dill and salt and pepper. Dot with 2 tablespoons margarine. Repeat with remaining potatoes, carrots, onion, perch, dill weed, salt, pepper and margarine. Cover. Bake for 35 to 40 minutes. Remove cover, sprinkle with cheese and paprika. Continue baking, uncovered, for 10 minutes, or until vegetables are fork-tender. Makes 4 servings.
Mix ingredients to get good modeling consistency. Let kids create sculptures and then gobble them up at clean up time.
Beat the egg with the flour and the whipping cream. Cook, stirring constantly, until it boils and thickens. Take off burner and add the sugar and vanilla. Pour onto the apples and walnuts and mix.
In a 5-quart kettle, combine sugar, cloves, cinnamon sticks and water. Bring to a boil, stirring constantly. Boil, uncovered, 5 minutes and remove from heat, adding sliced lemons. Let stand, covered, for 10 minutes. With a slotted spoon, lift out the cloves and cinnamon sticks. Add brandy and wine. Simmer until hot. Serve in mugs. Can be stored, covered, in refrigerator. Makes 25 servings.
Sift and mix well the dry ingredients; set aside. Measure milk. Separate eggs; put yolks in milk and whites in separate bowl to beat stiff. (Any yolk in the egg whites will keep them from forming stiff peaks.) After beating the egg whites, use the mixer to mix the milk and eggs, then put into flour mixture and mix well. Then add the oil and mix. Fold the egg whites into the mix. Do not overmix after adding egg whites. Bake in waffle iron 2 minutes each. Yields approximately 10.
Mix together the first 3 ingredients. Add remaining ingredients. Cook on top of stove until thick, stirring until mixture is real thick. If mixture gets lumpy while cooking, can use mixer to smooth. Use egg whites for meringue.
Preheat oven to 375°. Cream together: Crisco, sugar, brown sugar, vanilla and water. Blend in 2 eggs. Add flour, baking soda and salt. Stir in oats and semi-sweet chocolate pieces.
Combine first 5 ingredients. Mix well. Form into balls. Chill one hour. Shape into strawberries. Chill. Put green food color on almond slivers. Roll strawberries in red sugar, then dip the end of the strawberry in green sugar. Put almond slivers in one end of the strawberry for stem. Makes 45.
Cook broccoli spears and salt to taste. Mix cheese, mayonnaise, eggs, soup and onion together well. Spread some of mixture on bottom of casserole dish. Place a layer of broccoli and continue until all of mixture and broccoli have been used. Sprinkle with Pepperidge Farm herb dressing (dry). Dot with butter and bake 40 minutes at 350°.
In a 2-quart glass casserole, combine zucchini and butter. Cover and cook for 5 minutes on High power. Combine eggs and cheese; stir into zucchini. Cook, covered, on Simmer or Defrost for 10 minutes. Rotate after 5 minutes. Top with onion rings. Cook, uncovered, on Defrost for 2 minutes. Serve hot.
In 2-quart microwave-safe casserole or bowl, combine onion, garlic and olive oil, microwave uncovered on High for 1 minute. Stir rice, water, orange juice, water chestnuts and tamari; microwave, uncovered on High 5 minutes. Stir in broccoli and mushrooms; cover and microwave on High 4 to 5 minutes until broccoli is tender. Let stand 5 minutes; covered, before serving. Makes 4 servings.
Brown beef and drain. Stir in onions, olives, mushrooms, pepper, oregano, salt and pepperoni. Cook noodles; drain. Combine with pizza sauce, milk, 8 ounces Mozzarella and Parmesan cheese. Stir meat mix into the noodles. Sprinkle leftover cheese on top. Bake, covered, at 350° for 25 to 30 minutes.
Mix ingredients in order given. Pour into ungreased 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes. Meanwhile in saucepan combine brown sugar, butter and milk; boil 4 minutes. Let cool a little. Pour over cake. Let cool at least 1 hour before serving.
Combine raisins and walnuts with 1/2 cup flour in bowl; toss to coat well. Beat eggs, sugar and oil in mixer bowl. Stir in zucchini and vanilla. Add remaining 2 1/2 cups flour. Add cinnamon; mix well. Stir in raisin mixture. Spoon into 2 greased loaf pans. Bake at 350° until bread loaves test done. Cool on wire rack. Yield: 2 loaves.
Melt and brown 1/2 cup sugar, in an iron skillet on medium-high heat, stirring often, until it gets black looking, with lid on skillet. Slightly lift lid and add boiling water. Stir and take off stove and let cool.
Mix together first 4 ingredients in a punch bowl. Float scoops of sherbet in punch. Serve immediately. Yields 22 (1/2 cup servings).
Cover peas with water and bring to a boil. Let stand for 1 hour. Combine peas, water, bouillon, onion, pepper, garlic, thyme, vegetable oil and salt in a large saucepan. Bring to a boil and reduce heat; cover and simmer gently for 1 hour or until tender. Makes 8 servings.
Preheat oven to 350°. Grease and flour 6 c. bundt pan. Beat margarine in large bowl with electric mixer until fluffy. Beat in brown sugar, yogurt, whole egg, egg whites and 3 Tbsp. lemon juice. Set aside. Combine flour, baking powder, baking soda and salt in medium bowl. Add flour mixture to margarine mixture alternately with milk, beginning and ending with flour mixture. Mix in 2 Tbsp. poppy seeds and lemon peel. Pour batter into prepared pan. Bake about 40 minutes or until cake is golden brown and wooden toothpick inserted in center comes out clean. Cool in pan on rack 10 minutes. Remove from pan to wire rack; cool completely. For lemon glaze, mix powdered sugar with 2 Tbsp. plus 1 1/2 tsp. lemon juice until of desired consistency. Spoon glaze over cake and sprinkle with 1/2 tsp. poppy seeds.
Mix all together with electric mixer until smooth and creamy. Bake at 325° on top rack of oven about 1 hour, until top is golden brown.
Beat ingredients and put in greased cake pan. Bake at 350° for approximately 35 minutes or until done. The cake will be dark brown. Test with toothpick.
Brown sausage, onions and green pepper. Add tomatoes, sour cream, macaroni and seasonings. Cover and simmer 20 minutes. Yields 8 servings.
Wash and stem tomatoes. Dry completely. Cook bacon until very crisp; drain thoroughly on paper towels. Mix mayonnaise, vinegar, olive oil, salad and basil. Pour over tomatoes; crumble bacon over all and stir to coat tomatoes with dressing. Serve at once or refrigerate until ready to serve. Serves 6.
Brown meat slowly; spoon off fat. Add next 5 ingredients. Simmer 15 minutes, stirring occasionally. Cook noodles in boiling water until tender. Drain and rinse. Beat eggs; add remaining ingredients (except the cheese). Layer half the noodles in a 9 x 13-inch baking dish; spread with half the Ricotta mixture, then half the meat sauce and then half the Mozzarella. Repeat, using the rest of the noodles, mixtures and cheese. Bake at 375° for 30 minutes. Let stand 10 minutes before serving. Serves 8.
Brown meat in skillet; season. Add whole tomatoes, sauce and tomato paste. Simmer for 15 minutes. Cook noodles as directed on package. Put in pan, in layers, beginning with noodles, then meat, then cheese. Bake at 350° until bubbling.
Coat chicken with onion flakes, paprika and rosemary. Put in a baking dish. Pour orange juice over the chicken. Bake, covered, at 350° for 30 minutes.
Peel skins off potatoes. Cut potatoes in thin slices, but not all the way. Put potatoes in baking dish and cool them lightly. Sprinkle with salt and drizzle with butter. Sprinkle herbs. Bake potatoes at 425° for about 50 minutes. Remove from oven and sprinkle with cheese. Bake for another 10 to 15 minutes.
Cut bread into triangles. Spread with peanut butter. Use raisins for eyes, pretzel sticks for antlers and 1/2 maraschino cherry for nose.
Stir together flour, sugar and yeast. Cut in shortening. Add buttermilk and knead until smooth. Cut biscuits into 2-inch circles. Dip in butter and place onto pan; fold in half. Refrigerate until needed. Bake at 350° for 8 to 10 minutes.
Cut wieners in half. Cut bacon into thirds. Wrap bacon around each 1/2 of wiener; secure with toothpick. Put in crock-pot. Pour brown sugar over. Cook about 2 hours or until all syrup is absorbed into franks.
Mix sugar, vanilla, whipping cream and half and half. Pour into ice cream freezer. Add regular milk to fill line. Stir well.
Mix all ingredients except carrots. Pour mixture over carrots. Put in tight container. Refrigerate for 24 hours.
In saucepan, cook potatoes, covered, in boiling salted water for 20 to 25 minutes, or until just tender. Drain. Cool slightly. Peel and slice potatoes. Combine oil, vinegar, consomme, green onion, parsley, salt and pepper. Toss gently with sliced potatoes. Cover and chill several hours or overnight. If desired, serve on individual lettuce lined plates.
Cook onions and celery in margarine until tender. Add mushrooms; cook 1 minute over low heat. Stir in flour, salt and pepper. Add milk gradually. Stir until thickened. Add cheese; stir until melted. Add oysters, potato soup, pimento and liquid hot pepper sauce. Heat 5 or 10 minutes until oysters begin to curl. Makes 6 servings.
Gradually add sugar to cream cheese, mixing well after each addition. Add remaining ingredients. Mix well. Spread into greased 8-inch square pan. Chill several hours.
Mix cranberries, nuts and orange peel. Set aside. Mix flour, sugar, baking powder, salt and soda. Cut in shortening. Stir in orange juice and egg. Fold in cranberry mixture. Put in well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for about 60 minutes or until inserted knife comes out clean. Cool for 15 minutes and remove from pan. Can be stored in the freezer.
Mix sugar, flour, eggs, buttermilk and vanilla. Pour into shells. Dot with butter (butter may be added to ingredients, melted). Bake at 350° in oven for 1 hour or until firm.
In skillet add hamburger meat, onions, bell pepper, parsley, chili powder, red pepper and bouillon cubes. Add cooked rice when all is done. Roll in wilted cabbage sections, basted with tomato paste. Bake in oven at 350° for 30 minutes. Secure with toothpicks.
For the cake, mix eggs into cake mix; fold in oranges and juice. Bake in three 9-inch cake pans at 350° for 30 to 35 minutes. Cool and frost. The cake should be kept in the refrigerator.
Melt butter and add all other ingredients. Mix well. Pour into uncooked pie shell. Cook in 350 oven for 45 minutes or until firm.
Mix flour and 1/3 cup powdered sugar in medium size bowl. Cut in margarine until it resembles small peas. Mixture will be dry and crumbly. Press in bottom of ungreased 9-inch square baking pan. Bake at 350° for 15 minutes or until lightly golden.
Heat oven to 375°. Spray 9 x 13 pan with cooking spray. Mix sugars, oleo and vanilla. Beat in egg; stir in flour. Add chocolate chips. Spread dough in pan. Bake until brown, about 12 to 14 minutes. Cool and cut into bars.
Mix ingredients in order listed. Shape dough into balls. (Dough is very soft.) Place on ungreased cookie sheet. Bake 10 minutes at 375° until cookies just barely begin to darken. Yields 3 dozen cookies.
Mix Coke or Pepsi, catsup, mustard, brown sugar, salt and pepper. Cover and simmer 45 minutes. Tastes great.
Mix thoroughly all the ingredients and pour into lightly greased pan with lid. Cook in a 350° oven for 1 1/2 hours. This freezes well. Very good. Serves 8.
Mix popcorn, M&M's and peanuts. Melt margarine, 1/2 cup oil and marshmallows. Pour over popcorn mixture.
Butter a 10 x 6 x 2-inch baking dish or shallow 1 1/2-quart casserole dish. In a large bowl, beat eggs until well blended. Stir in milk and corn syrup. In a small bowl, mix togehter the sugar, salt, cinnamon and nutmeg. Add to the egg mixture and stir until well blended. Add butter and stir in. Peel and finely shred sweet potatoes, measure 4 cups. Add to egg mixture and stir until well mixed. Turn into the prepared baking dish. Bake at 350° until set, about 45 minutes. Top should be golden brown. Cool slightly and serve as is, or with vanilla ice cream. Makes 8 servings.
The amount of vegetables used will be determined by the number of people being served. Marinate the cauliflower, broccoli, beans and mushrooms in Italian dressing. When ready to serve, add the tomato slices and cheese.
Beat milk, eggs, salt, mustard, onion powder and pepper. Sprinkle croutons on bottom of 9 x 13-inch pan. Sprinkle cheese over croutons. Pour egg mixture over all. Can crumble 4 slices bacon on top. Bake in 325° oven for 45 minutes.
Mix cream cheese, pineapple, peppers, onions, salt and 1/2 of the nuts. Form into a log or ball and roll in other half of the nuts. Refrigerate overnight. Serves 25 to 30 guests.
Mix first 4 ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Stir in lemon juice. Pour into mugs. Makes 3 1/2 cups.
Put sugar in a 5-gallon glass container (I use about 7 pounds of sugar). Add just enough water to dissolve the sugar. Add bottled pure grape juice and can of frozen grape juice. Add enough water to bring the level to about 4 1/2 gallons. Crumble yeast cakes and add to mixture. Cover opening of bottle with 2 layers of Saran Wrap and secure it with rubber bands. Let it stand in a dark closet until all bubbling stops or about 30 days. Siphon into bottles. Happy drinking. . .
Cut hot dogs into bite size pieces. Mix all ingredients in saucepan or electric frying pan and simmer at least 1 hour. Serve warm with toothpicks. Can be made one or two days ahead and reheated.
Boil first 3 ingredients fairly rapid until firm ball forms in cold water. Put egg whites in large bowl to beat. Don't turn on stove until eggs are ready to beat. Start cooking the first 3 ingredients and beat egg whites at same time. When firm ball forms in cold water, pour over egg whites. Add powdered sugar; beat real good. Add salt, vanilla flavoring, or vanilla and coconut flavoring.
Remove stems from mushrooms leaving hollow mushrooms. Completely cook bacon, crumble into medium-sized bowl. Preheat oven to 350°. Butter bottom of 15 inch or 13 by 9 inch Pyrex pan. Mix cheese, bacon and mayo in bowl. Fill center of mushrooms heaping, but not over the sides. Bake for 15 - 20 min., let cool for 2-3 min. Enjoy!!
Sift flour, measure and sift again with corn meal, baking powder, sugar and salt. Beat egg slightly; add milk and shortening. Combine with dry ingredients, stirring only until moist. Pour into well-greased square pan (8 x 8 x 2-inch). Bake in moderately hot 425° oven for 30 minutes or until done.
Boil potatoes and onion until tender. Drain and pour in 2 1/2 quart casserole, then add all other ingredients. Stir slightly. Bake at 400° for 45 minutes. Compliments every time!
Heat oven to 350°. Fry bacon; remove and drain. Saute onions in bacon drippings. Pour beans into 1 1/2-quart casserole. Stir bacon and onions into beans. Add remaining ingredients. Mix well and bake for 45 minutes. Makes 4 servings.
Mix soda and vinegar. Set aside. Cream shortening, sugar and eggs. Make a paste of cocoa and food coloring in a cup and add to sugar, eggs and shortening mixture. Add buttermilk with salt, flour and vanilla. Mix well. Fold in vinegar and soda mixture carefully but well. Bake in two nine inch pans at 350 degrees for 30 minutes. Split cooled layers and ice between layers and on top. Decorate with colored coconut, nuts, etc. as desired.
Cook spaghetti according to directions on package in a large size skillet or pan. Brown ground beef and saute onion and pepper (green). Drain off excess grease. Add remaining ingredients (except cheese), including corn and bean liquids. Mix well and pour into casserole or baking dish. Top with grated Cheddar cheese and bake for about 30 minutes at 350°. Serves 10.
Flake and remove bones and skin from salmon. Blend in eggs and salmon-milk mixture. Add remaining ingredients. Spoon into greased loaf pan. Bake at 350° for 45 minutes.
Cream oleo and sugar; add some flour, then beaten egg yolks and rest of flour. Dough is very thick. Spread it into ungreased pan and pat dough up the sides. Bake dough at 300° for 17 to 20 minutes, then spread filling on hot dough.
Cut biscuits into quarters in a large bowl. Add sauce and stir. Add 2 cups Mozzarella cheese. Pour into a 9 x 13-inch pan (sprayed with Pam). Add additional toppings on top and then top with remaining cheese. Cheddar cheese may also be added.
Mix margarine, sugar, spices and cocoa together. Add milk, jam and orange extract. Mix flour and baking powder together, then add to first mixture. Mix well. Stir in nuts, raisins and chocolate chips. Roll cookies into small balls (1-inch). Bake at 375° for 10 to 12 minutes. Cool. Drizzle with a thin frosting mixture of confectioners sugar and milk.
Heat oven to 450°. In 12 muffin cups, 2 1/2 x 1 1/4-inches, place 2 teaspoons butter, brown sugar and 3 nut halves. Sprinkle cinnamon in each cup. Heat until melted. Combine and mix applesauce and milk until dough forms; beat 20 strokes. Spoon into cups. Bake 10 minutes in oven at 450°. Turn over to release from pan.
Dissolve the brown sugar in the Wesson oil, then add vanilla, eggs and sugar. In another bowl, add the remaining ingredients. Add ingredients of the first bowl to the second bowl; mix well with a spoon or fork. Roll into large, marble size balls and place on cookie sheet (ungreased). Bake at 357° for 10 to 12 minutes.
Fry bacon and then retain half of the drippings in the skillet. Saute onions in bacon grease and add crumbled bacon, vinegar, water and brown sugar. Wash all beans except the baked beans. Add all beans and bake in a 350° oven for 1 1/2 hours.
Mix all ingredients together and pour in tube cake pan. Bake at 350° until done, approximately 1 hour.
Cream the butter and sugar. Add vanilla.	Beat in eggs. Add flour, cocoa and salt. Sprinkle 1/4 cup of flour over nuts and fold into batter. Bake at 350° for 30 minutes in a 9 x 13-inch pan which has been greased and floured. When cool, frost.
Cut beef into thin strips. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside while preparing vegetables. Heat oil in large frypan or wok. Add beef and cook over high heat until browned. Cover and simmer for 30 to 40 minutes over low heat until tender. Turn up heat and add vegetables. Cook until vegetables are tender-crisp, about 10 minutes.
Preheat oven to 350°. Place chicken in a baking dish that has been sprayed with a nonstick cooking spray. Spread crushed pineapple and orange sections evenly over chicken. In a small bowl, combine orange juice and cornstarch, stirring to dissolve cornstarch. Add remaining ingredients and pour over chicken. Cover and bake 1 hour.
Peel eggplant, dice. Cook with onion in small amount of boiling salted water (1/2 teaspoon salt to 1 cup water) until very tender. Drain. Cool. Add egg and mix well, mashing eggplant. Add salt, pepper and cracker crumbs, mix. Pat rounded tablespoons of mixture into patties on board sprinkled heavily with corn meal; turn patties and press thin. Pan-fry quickly in generous amount of hot oil until brown and crisp. Yields 8 servings.
Saute onion and green pepper 5 minutes. Add flour and milk. Stir and cook until thickened; season. Add ham and potatoes. Pour into 1 1/2-quart casserole. Top with cheese. Bake at 350° for 25 to 30 minutes.
Cover bottom of pie shells with pecans. Beat remaining ingredients together until well blended. Pour over pecans, dividing evenly between shells. Bake at 350° for 40 minutes until center is firm.
Heat vinegar and sugar to boiling point. Add chopped peppers, onions and apples. Cook until done. Can and seal.
Brown ground beef in skillet or heavy pot and drain fat. Add broth or water to cover. Add onion and seasonings. Cover and simmer for 1 1/2 hours, adding water if needed. When cooked, add a handful of oatmeal to thicken mixture slightly. Serve over mashed potatoes.
Mix Cool Whip, Eagle Brand milk and lemon juice well. Add 1 quart sliced strawberries. Pour into crusts and chill.