HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle dry Jell-O over Cool Whip and mix well. Add drained pineapple and cottage cheese. Mix and chill.
Thaw spinach; squeeze out liquid. In blender or processor, mix all ingredients thoroughly. Chill 24 hours. Serve with raw veggies and crackers.
Mix all ingredients except bread crumbs together in a large baking dish. Top with bread crumbs. Bake at 350° for 30 minutes.
Heat oven to 450 degrees. Spray a shallow baking pan with non-stick spray. Lay fish fillets in bottom of baking dish. Season fish lightly with salt and pepper. Bake fish in upper 1/3 of oven for 10 minutes. Meanwhile, combine sour cream, lime juice, cilantro, jalapeno and salt in a food processor or blender to make sauce. Process 1 minute or until cilantro and jalapeno are finely chopped. Slice carambola and lay over fillets. Serve with sauce.
Saute onions in 4 tablespoons margarine; set aside. Mix flour and water together. Add cheese and mix well. Add eggs and broccoli; stir well. Add onions and pour in well-greased baking dish. Add remaining margarine to cracker crumbs and sprinkle over broccoli. Bake at 325° for 45 minutes. Serves 12.
Brown hamburger and set aside. Mix next 7 ingredients to make batter. In a greased pan, pour 1/2 of batter; then layer hamburger, onion, chilies and grated cheese. Pour remainder of batter on top. Bake at 350° to 400° for 30 to 45 minutes. I usually use a 7 x 11-inch or 9 x 13-inch pan.
Brown meat; add onion and cook until tender. Stir in milk and cream cheese until well blended. Add rest. Bake in 2-quart baking dish 30 minutes at 350°.
In large frying pan, cook beef over high heat, stirring, until pinkness is gone. Sprinkle with salt and pepper. Remove from heat. Mix together milk and onion. Combine with eggs. Place pan over medium heat. Stir egg mixture into beef, stirring to scramble. When eggs begin to set, stir in cheese. Continue cooking until cheese melts and eggs are set. Cut pockets in halves. Place about 1/3 cup of hot mixture into each pocket. Add tomato slices and alfalfa sprouts. Serve 2 filled halves per person.
Saute the onions, carrots and celery in olive oil for 5 minutes. Add oregano, basil, thyme, salt and pepper with the potatoes and cook for about 10 minutes; add 1/2 cup of chicken broth if vegetables are sticking to the pan. Add can of crushed tomatoes, sugar, chicken broth and just clam juice and cook/simmer for about 1-2 hours. About 10 minutes before you are ready to serve add the clams and scallops. I sometimes add small shrimp or langostino (tiny lobster tails) also. After adding seafood, do not cook longer than 10 minutes or the clams, scallops and other seafood will be rubbery and tough.
Sift together soda, flour and sugar. In saucepan, bring to rapid boil 1 stick oleo, 1/4 cup cocoa, shortening and water. Pour over flour and sugar; beat well. Add eggs, buttermilk and vanilla. Beat until well mixed. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Wash apples; core and cut into chunks. Slice bananas. Drain pineapple; add lemon juice and toss together with remaining ingredients. Serves 8 to 10.
Place rolls in a greased Bundt cake pan. Mix together other ingredients and shake over rolls. Melt 1 stick oleo and pour over this. It is suggested to prepare this the night before and let set in oven overnight; then bake the next morning for 25 minutes at 350°. Let set 10 minutes before turning out onto a plate.
Split pork chops. Sprinkle with salt and pepper inside and out. Combine remaining ingredients and stuff loosely into the chops. Fasten with wooden picks. Brown in hot grease on both sides, about 15 to 20 minutes. Bake, covered, in baking dish at 350° for 45 minutes. Uncover and bake 15 minutes longer or until chops are tender.
Preheat oven to 350°. Lightly grease 1-quart casserole.
Bring milk and salt to boil. Add the cream of rice and stir 1 minute. Remove from heat, cover and let stand 5 minutes. Blend until smooth.
Dissolve jello in boiling water. Add cranberry sauce and pineapple. Add cold water and chill for 1 hour. Add sour cream and pecans. Mix well. Chill and serve.
Combine cottage cheese, sugar, salt and flour; mix well. Stir in eggs, milk and vanilla. Add raisins. Pour filling into unbaked pie shell; sprinkle cinnamon over top. Bake in 425° oven for 10 minutes; reduce heat to 350° and bake about 40 minutes longer or until silver knife inserted in center comes out clean. Cool on wire rack.
Cut open squash and scoop out seeds. Fill each shell with diced onions, green peppers, mushrooms and celery. You may also add some chopped zucchini squash. Melt 2 tablespoons butter or oleo. Stir in 1 tablespoon brown sugar. Drizzle over chopped vegetables inside squash and around cut edge. Put squash in 8 x 8-inch pan with 1/4 cup water in bottom. Salt and pepper to taste and sprinkle with 1/4 teaspoon crushed basil. Place in oven preheated at 350° and bake for 1 hour. Serve over a bed of wild rice.
About 2 1/2 hours before serving, prepare the rice as directed; set aside.
Soak rice in water in a heavy saucepan for 30 minutes. Drain and discard water. Saute rice in butter in the same pan. Add stock, salt, paprika and pepper. Stir to blend spices. Cover; bring to a boil and cook 12 to 15 minutes or until rice is almost tender. Remove from heat and let stand, covered, until ready to serve. Serves 4 to 6.
Preheat oven to 350°. Mix sugar, cream cheese, eggs and 3/4 of the chocolate chips. Place in pie crust pan. Sprinkle remaining chocolate chips on top. Bake for 35 to 40 minutes or until golden brown.
Place a small stick in each hot dog. Mix other ingredients together. Dip hot dogs into mixture and fry in oil until golden brown. Serve hot.
In large bowl mix eggs, sugar, brown sugar, pumpkin and oil. In separate bowl combine flour, baking soda, baking powder, cinnamon; blend with egg mixture. Add chocolate chips. Fill greased muffin tins 2/3 full. Bake 15-20 minutes in 400° oven. Makes 2 dozen.
Cream cottage cheese in blender or food processor. Mix with Cool Whip. Add dry orange jello, mandarin oranges and crushed pineapple; mix together, then chill.
Grease 12-cup muffin pan. Preheat oven to 375°. In a large bowl with mixer at medium speed, cream the Crisco and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt. Add alternately to creamed mixture with milk and vanilla. Crush 1/2 cup of berries and add to batter. Fold in remaining berries and spoon into muffin pan. Sprinkle with sugar. Bake 30 minutes or until toothpick inserted comes out clean. Cool in pan 5 minutes and turn onto rack.
Brown hamburger and peppers; drain off fat. Add everything together; blend and simmer about 10 minutes. Serve warm. Dip nacho chips and enjoy. Can be reheated.
Saute chicken in olive oil. Add onions and garlic. Saute. Add stock to cover. Add carrots, salt, pepper and spices (except bay leaves). Cover and simmer until done. May be made to this point ahead of time. Just before serving, reheat with prunes and olives. Serve with rice or couscous with bay leaves tucked in to slightly flavor food.
Mix all ingredients, except nuts. Form into a ball, then roll in nuts. Chill for 30 minutes.
Cook pasta as directed, drain well and mix with oil combination. Chill. Blanch pea pods 2 to 3 minutes; drain and chill. Place scallions, cilantro (or coriander), ginger root, garlic, rice wine vinegar, soy sauce, sugar, salt and pepper in blender and blend well until liquified. Pour over chilled pasta and gently mix. Gently toss in whole (or slivered) pea pods. Save a few for garnish if you like. Also, garnish with chopped nuts! You may add 1/2 to 1 pound cooked shrimp, chicken or beef if you like.
Cream butter or margarine and sugar, add in eggs. Mix dry ingredients together and add to creamed mixture. Add sour cream and vanilla.
Heat oven to 375°. Mix sugars, margarine, shortening, egg and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonful about 2-inches apart on an ungreased cookie sheet. Bake until lightly brown 8 to 10 minutes. Cool slightly. Remove from cookie sheet.
Heat oven to 350°. In a small bowl, beat egg whites until stiff peaks form. In larger bowl, beat egg yolks and brown sugar until mixture is light in color and thickened. Blend in peanut butter and corn syrup. Gradually beat in milk and vanilla. Fold egg whites into peanut butter mixture. Pour into crust. Bake at 350° for 30 to 35 minutes or until filling is set.
Blend cheese and soup in bowl. Add tuna, rice, green onion, parsley and pepper. Spoon in 1 1/2-quart glass baking dish. Top with cheese and paprika. Microwave on High 3 to 6 minutes or until heated through.
Cream together the first 4 ingredients. Press into a 9 x 13-inch pan. Mix together the remaining ingredients and pour over cake mixture. Bake 45 minutes at 350°.
In large bowl, mix unflavored and flavored gelatines. Add boiling water and stir until gelatin is completely dissolved. Pour into 9 x 13-inch pan. Chill until firm. To serve, cut into 1-inch squares. Makes about 9 dozen blocks.
Blend cream cheese and butter. Add sugar and mix well. Beat in eggs and vanilla. Add sifted dry ingredients alternately with milk to cream cheese mixture. Pour into greased 9 x 13-inch baking dish. Dot batter with preserves. Swirl preserves through batter to give marble effect. Refrigerate 8 hours or overnight. Bake in 325° oven for 35 to 40 minutes.
Sift flour, baking powder, salt and soda. Cream butter. Gradually add sugar and cream until light and fluffy. Add egg and vanilla; beat well. Add flour mixture in 4 parts, beating just until smooth, after each addition. Mix in oats and coconut. Drop by teaspoonfuls onto ungreased cookie sheet. Sprinkle with coconut. Bake at 375° for 9 to 12 minutes or until golden brown.
Cook the chicken thighs until tender. Remove from bones. Thicken the broth with the 1/4 cup flour or cornstarch mixed with water. Add the margarine. Using the self-rising flour, shortening and water, make a stiff dough. Divide in half. Roll thin and place strips around sides of a greased 9 x 13-inch pan. Put chicken chunks in pan. Thinly sliced the eggs and place over the chicken. Salt to taste. Pour the thickened broth over the chicken, enough to cover. Roll the other half of dough and cover the chicken. Spread enough margarine over the crust to thinly cover. Bake at 400° until crust is browned.
Mix. Bake at 350° for 18 to 20 minutes on greased and floured cookie sheet.
Mix together the first 3 ingredients, then stir in the package of cake mix. Add oatmeal or other desired "yummy." Drop on ungreased cookie sheet and bake about 10 minutes at 375°, until top springs back to light touch.
Cream first 3 ingredients until fluffy. Add eggs; gradually add flour. Add remaining ingredients. Bake at 350° for approximately 50 minutes or until toothpick comes out clean.
Combine all ingredients. Add other fruit, if desired. Make 1 to 2 days ahead.
Layer first 5 ingredients. Spread with mayonnaise to cover all. Sprinkle sugar over top and layer the cheese and bacon. Cover tightly and refrigerate overnight. Toss thoroughly before serving.
In a small bowl, combine salad dressing, lemon juice, sugar, salt, mustard and onion powder. In a large bowl, combine cabbage, carrot, cheese and raisins. Fold in dressing. Cover and refrigerate for at least 1 hour. Yields 8 servings.
Arrange pheasant on bottom of 2-quart casserole. Mix onions, sauce and syrup; pour over meat. Cover and bake for 1 hour at 350° or until tender. Serves 6.
Place diced potatoes and onions in large pot; cover with water. Add salt, pepper and margarine. Bring to boil. Turn heat down; simmer an hour or so. Add salmon; cook about 15 minutes. Add milk; heat until very hot. Do not boil. Serve with saltines.
Boil chicken, take skin off first, cool and debone. Make Rotel dip with Velveeta cheese (melt together in Microwave). Crush chips on bottom of pan. Cut up chicken, add to cooked rice, then add soup, then Rotel dip. Pour over chips and bake in 350° oven for 30 minutes.
Remove pork from beans and mash into bacon fat. Heat fat. Add cabbage and cover. Cook over moderate heat about five minutes. Stir in beans, cream or milk. Add seasoning. Cover and continue cooking five more minutes or until cabbage is very tender. Makes 4 average servings.
Mix all ingredients and bake at 350° for 45 minutes. Time of preparation: 10 minutes. Serves 10 to 12.
Melt butterscotch chips in pan; add a cup of peanut butter and 1 can milk. Mix well. Pour into pan and cool.
Sauce: Melt butter. Blend in flour. Beat in egg yolk, then lemon juice. Cook over low heat until slightly thickened.
Preheat oven to 350°. Brown hamburger meat and onion together. Add soup and water; stir. Add rice and simmer 5 minutes. Arrange cabbage in bottom of 9 x 13-inch buttered dish. Add carrot and cubed cheese on top. Pour meat mixture over all this. Do not stir! Cover and bake 1 1/2 hours.
Butter rounds or rye toast. Press on these rounds slices of the egg white; fill the inside of the egg white with caviar. Sprinkle finely minced onion over caviar. Surround egg white with grated yolk.
Combine all ingredients except 7-Up and freeze. To serve, fill tall glass half full of slush mixture and add 7-Up.
Steam cabbage, lettuce, onions, celery and pepper until soft, but not mushy. Stir-fry in 1/4 cup of oil, the meat for 3 minutes. Add water chestnuts and cook 5 minutes. Add cabbage mixture and stir. Add bean sprouts and cook until soft. Place small amount on eggroll skin, fold and seal with small amount of egg yolk. Deep fry in 1/2 inch of oil.
Mix thoroughly. Form two logs. Roll in foil and chill. Roll in dried parsley flakes and ground pecans.
Pour can of pineapple into 9 x 13-inch casserole dish then pour can of blueberries on top of pineapple. Add 1 cup chopped pecans, then pour dry cake mix over the top. Melt margarine and pour over top.
Combine soup, sour cream, water and dill weed in a small bowl. Blend well. Alternate layers of potatoes and soup mixture in a lightly greased 2-quart casserole. Cover, bake at 375° for 45 minutes.
Dissolve Jell-O in boiling water. Add the sauce. Dissolve. Add the pineapple; mix. Pour 1 layer in bowl; refrigerate until set. Add layer of sour cream. Add layer of Jell-O. Refrigerate. Continue until all Jell-O is used.
Melt butter. Stir in flour gradually, stirring mixture constantly. Add salt, paprika and green pepper. Beat cheese into well beaten egg. Add cheese and egg mixture to sauce. Cook over hot water until cheese is melted. Stir constantly. Put in refrigerator for 30 minutes. Mold into balls the size of a walnut. Roll in bread crumbs; dip in slightly beaten egg which should be diluted with 2 tablespoons water. Roll again in bread crumbs. Fry in deep hot fat for 1 or 2 minutes. Do not overcook. Drain on paper towels.
Cook chicken, debone, set aside. Cook egg noodles in the chicken broth that you cooked the chicken in, you may have to add extra water to the broth. Meanwhile, saute bell pepper in a little butter until tender. Save the butter sauce. When the egg noodles are tender drain all but about 1/4 of the broth in the pot as this will help it be creamy. In the large pot that you boiled chicken and egg noodles in combine all ingredients, mix well. Hint: Just pour butter and bell pepper directly from saute pan into the mixture, the butter makes it even better. If you don't like cornflakes then leave ingredients in pot and slowly cook over medium heat while stirring, just until cheese is melted, serve & enjoy. If you prefer cornflakes, heat oven to 425°, transfer mixture to a large baking dish, and crumble cornflakes over mixture. Bake until cheese is melted and cornflakes are good and crunchy. Great for Thanksgiving, or anytime. Makes 8 servings.
Peel potatoes if skin is tough. If not, scrub and rinse. Cut potatoes into thin slices, but not all the way through. Place in a baking dish. Sprinkle with butter and seasonings. Bake at 425° for 45 minutes. Remove and sprinkle with cheeses. Bake for another 15 minutes until lightly brown.
Brown meat; pour off fat. Add soup, water and seasoning. Cover; simmer 3 hours until tender. Stir now and then. Remove meat. Gradually blend 1/4 cup water with flour. Slowly stir into gravy. Cook until thickened. Makes 4 to 6 servings.
Cook rice and set aside. Cook black-eyed peas with the meat of your choice. Set aside. Melt oleo. Add garlic, onion, celery and bell pepper. Add water and sugar. Cook, uncovered, over medium heat for about 40 minutes, stirring occasionally. Add this to cooked black-eyed peas and meat. Mix thoroughly, then mix with rice. Add green onions and parsley. Leave on hot burner. Sprinkle each serving lightly with gumbo file.
Mix flour and sugar together. Work in the butter. Mix until texture is crumbly. Spread fruit evenly in buttered shallow baking pan. Spread crumb mixture on top of rhubarb. Bake at 350° for about 45 minutes or until rhubarb is soft and crumb mixture is golden brown. Serve warm with or without cream.
Heat oven to 400°. Grease 12 count muffin pan. Mix cereal, flour, brown sugar, cinnamon, baking powder and soda. Stir in remaining ingredients until moistened. Pour equally into muffin cups. Bake until golden brown, 18 to 22 minutes.
Peel, dice and cook potatoes. Drain and cool. Add remaining ingredients and mix thoroughly. Refrigerate overnight so that the spices can release full flavor.
Sprinkle squash and bell pepper with salt. Let set overnight in ice water. Rinse and drain well. Add celery, onion, pimento, sugar, vinegar, mustard, turmeric and pickling spice. Mix all ingredients together. Bring to boil; turn heat down and simmer for 30 minutes. Put in jars and seal.
Simmer celery and chopped onion until tender in the liquid drained from beans. The liquid, by this time, should be almost evaporated. Add corn, drained beans, pimiento, milk and butter. Simmer until thoroughly heated. Salt to suit taste and serve at once. Makes 5 servings.
Chop fruit and nuts and set aside. Take 1 cup flour and mix with fruit to keep it from sticking together. Mix all other ingredients together. Pour into fruit, adding whiskey last. Mix well. Drop by teaspoons onto a greased cookie sheet. Bake at 350° for 20 minutes.
Combine hamburger, egg, bread crumbs, salt, pepper, onion and basil. Flatten meat out in a square until meat is about 3/8-inch thick. Sprinkle grated cheese and vegetables on meat. Roll up into a loaf. Make sure all areas are patched so cheese doesn't seep out during baking. Bake at 350° for 1 hour. Serve with scalloped potatoes and Italian-style green beans.
Peel, quarter and core apples. Slice medium thin. Add sugar, salt and cinnamon. Cook 10 minutes or until a fork can be inserted through them.
Saute celery, onion and pepper in 1/2 stick butter. Mix this with rest of ingredients. Top with bread crumbs browned in butter. Bake 25 to 30 minutes at 375°.
Heat peanut oil on medium. Add garlic, ginger and sugar. Boil but do not let it burn. Add soy sauce and vinegar. Cook 1 minute. Add sesame oil. Remove from heat and cool.
Combine sugar and water in saucepan. Bring to a boil. Boil 3 minutes. Remove from heat. Add fruit juices and bananas. Mix well. Chill. To serve, combine with lemon-lime soda; stir well. Yields 1 gallon.
Dissolve jello in a cup of hot water. Put in frozen berries and mashed bananas. When this begins to set, pour half in a dish and spread sour cream over it, then put in rest of jello mixture.
Cook potatoes; drain well. Mash potatoes; add all other ingredients. Store in refrigerator. Will keep 2 weeks.
Cream butter and sugars. Add eggs and vanilla; beat. Add dry ingredients until well blended. Stir in remaining ingredients. Bake at 350° for 10 to 12 minutes.
Beat margarine, sugar and eggs with a fork or whisk. Stir in flour; start with 2 cups and add more if needed. You want to have batter stiff enough to roll. Add flavoring. Put flour on your hands and pinch a small piece of the batter. Make a ball out of the batter and press down on a greased cookie sheet. Space the tea cakes about 2 inches apart as they will spread when they begin to cook. Bake in a 400° oven for approximately 8 minutes. Tea cakes are done when the edges look a little brown. This recipe comes from Billy's family's maid, Minnie Pearl Cooper.
Cut broccoli (some stems) into bite-size pieces. Mix together with all other ingredients.
Mix soup, sour cream, cheese, salt and melted butter. Pour mixture over potatoes. Top with 1/2 box corn flakes sauteed in 1/4 cup butter. Bake at 350° for 45 minutes.
Mix flour, pecans and butter; press into 9 x 13-inch pan. Bake at 350° until brown and flaky. Cool.
Cut steak into serving portions. Coat with flour. Brown on both sides in shortening in a skillet. Place in a crock-pot. Sprinkle onion over steak. Add soup and water to pan drippings in skillet; mix well. Pour over steak. Cook on low for 6 hours or until tender. Yield: 4 servings.
Prepare cake mix as directed on package. Bake in 2 well-greased and floured 9-inch layer pans at 350° for 25 to 30 minutes. Cool in pans 15 minutes. Poke with fork at 1/2-inch intervals. Do not remove from pans.
In a large bowl cream butter/margarine, sugar, and vanilla. Add flour a little at a time until dough is smooth. Add crushed potato chips last, folding in well. Drop by tablespoon onto cookie sheet or shape into small balls and place on cookie sheet. Bake at 350 for 15 minutes or until cookie bottoms are golden brown.
Melt butter in skillet; add chopped garlic. Add shrimp; cook until pink. Cook in small amount of water the chopped celery, pepper and onion until tender. Drain water and add shrimp. Add mushroom soup. Cook on low until well heated. Serve over cooked rice.
Cut meat into 1-inch squares. Brown in 1 tablespoon hot shortening. Remove meat; add gravy mix and 2 cups water. Bring to boil and add all but the noodles. Pour over meat in a 1 1/2-quart casserole. Cover and bake at 350° for 1 1/2 hours. Serve over noodles.
Preheat oven to 375°. Coat cookie sheet with Pam. Finely chop corned beef and sauerkraut. Combine with cheese and mustard in small bowl. Place one sheet of phyllo dough on waxed paper (keep remaining phyllo covered with damp towel). Brush sheet lightly with oil. Spoon 3 tablespoons beef mixture in thin strips along short edge to within 1/2-inch of edge. Roll up, folding up edges as rolling. Place, seam side down. Score crosswise to make 4 equal rods. Brush with oil. Repeat with remaining. Bake at 375° for 13 to 15 minutes or lightly brown. Cut each in 4 rods. Serve warm.
Beat eggs, milk, salt and mustard. Add bread crumbs and stir. Add sausage and cheese. Pour into greased pan. Refrigerate overnight. Bake 45 minutes at 350°. Let stand before serving. Great for brunch.
Boil the sugar, water, butter and cinnamon for 3 minutes. Set aside. Roll favorite pie crust into squares. Core but do not peel the apples. Slice and place in center of crust. Pour liquid over dumplings. Seal crust and twist. Dot with butter. Bake at 425° for 45 minutes. Baste every 10 minutes.
Cook broccoli and drain (omit salt). Place in buttered dish and dot with margarine. Mix together cheese, mushroom soup, mayonnaise and egg. Pour over broccoli and mix slightly. Sprinkle with stuffing crumbs. Bake at 425° for 45 minutes.
Preheat the oven to 300°. Cover baking sheet with wax paper or foil. To the 2 egg whites, which beat lighter at room temperature, add the salt, vanilla and either the vinegar or cream of tartar. Beat until soft peaks form. Gradually add the sugar. Beat until very stiff. Fold in the chocolate chips and the nuts. Drop by teaspoon onto covered cookie sheets, approximately half dollar size. Bake 25 to 30 minutes. Remove with spatula to rack to cool. Store loosely covered. Makes approximately 3 to 4 dozen. Double recipe, if desired.
Put the sugar, water and corn syrup into a heavy saucepan. Stir it while it dissolves over the fire, then let it boil, without stirring, to the light crack stage (265°). While it is cooking, beat the whites of eggs stiffly and when the syrup is ready, pour it over them, beating constantly. Beat until creamy. Add nuts, cherries and extract. Drop from teaspoon on buttered plates.
Cook squash until done, then mash with 1/2 cup or more of water. Mix in all ingredients. Sprinkle with cracker crumbs and top with paprika. Bake at 350° for 35 to 40 minutes.