HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a serving bowl, combine yogurt, honey, lemon juice and cinnamon into a smooth dressing. Add carrots, raisins and pineapple to dressing and stir gently but thoroughly until salad is uniform. Cover and chill for a minimum of 15 minutes. Toss again before serving and drain liquid, if desired. Use a slotted spoon to serve.
Cook spaghetti and set aside. Saut celery and onion in butter in a large bowl; mix in chicken soup, sour cream and Parmesan cheese. Add spaghetti, diced chicken, salt and pepper. Pour mixture into a buttered baking dish. Bake in preheated 350° oven for 40 minutes (do not overcook).
Mix sugar, cornstarch and boiling water. Cook until thick and then remove from heat. Add jello; mix and cool. Place strawberries, without juice, in baked pie shell. Cover with cool mixture.
Poke holes in hot cake. Pour Eagle Brand milk over hot cake. Warm caramel topping in microwave and pour over cake. Cool completely. Spread Cool Whip over top and sprinkle with Skor candy bars.
Mix the sugar with the liquid. Add the chocolate chips and syrup. Boil gently to a "soft ball" stage. Just before removing from the fire, add the butter. Cool, then beat the mixture until it thickens. Add the vanilla and salt. Pour into a buttered pan. Cut into squares. When cool, the fudge is ready for serving.
Mix and place in an airtight container. Use 2 teaspoons of mix to 1 cup hot water.
Soak beans overnight; drain water. Pour in tomato juice and enough water to cover beans. Simmer 1 hour. Brown meat and onions; drain off fat. Add meat, onions and the rest of the ingredients. Simmer until done. Add water, if needed and adjust spices to taste.
Dissolve yeast in warm water; add milk, sugar, salt, butter, eggs and 3 cups flour. Beat with mixer for 3 minutes. Add 3 cups flour; knead for 10 minutes. Let sit for 20 minutes.
Mix together and roll in small balls about 1 teaspoonful. Bake 12 minutes at 375°. Remove from oven and press 1 Hershey's Kiss in each. Makes about 48.
Beat egg whites until stiff; add sugar gradually. Beat until glossy. Add pecans and chocolate bits. Preheat oven to 350°. Drop by teaspoon on foil lined cookie sheet. Turn oven off and leave cookies in oven overnight. Makes 4 dozen.
Combine meat, cracker crumbs, 3/4 c. pizza sauce, onion, bell pepper, Parmesan cheese, mozzarella cheese, eggs and seasonings. Mix lightly. Press meat mixture into an 8-inch square baking pan. Bake at 350° for 45 minutes. Pour off drippings. Spread remaining pizza sauce over meat. Bake 10 minutes longer. Sprinkle with mozzarella cheese. Return to oven until cheese begins to melt. Garnish with green pepper rings. Serves 8.
Mix ingredients in microwaveproof deep bowl except for margarine. Lay stick of margarine on top of mixture. Microwave on High 1 minute or until margarine melts. Mix well. If not thick, cook 1 minute at a time until thickened. If desired, add 1/2 cup nuts. Place in glass pie plate covered with margarine. Pat out. Will harden in 5 minutes in freezer, 10 minutes in refrigerator or 20 minutes sitting on the countertop.
Crush garlic in salt. Saute mushrooms with garlic, salt and olive oil. Drain off excess oil. Run all through food processor until smooth. Combine in large bowl or jar. Refrigerate overnight to meld tastes. Serve with croutons and sprinkling of extra chopped green onions, cucumbers, avocado, bell pepper and tomato. Makes 10 cups.
Mix the brown sugar, soy sauce and dry mustard in bottom of a 9 x 12-inch pan. Put pork chops on top and then put pineapple on top of pork chops. (Do not use pineapple juice.)
Mix in bowl first 3 ingredients. Bring to a boil next 3 ingredients, then mix with dry ingredients with a whip. Add remaining ingredients. Bake at 350° in oblong pan until toothpick comes out clean. Ice with favorite icing while hot.
Cook spinach; drain well. Squeeze excess moisture, then wrap in a paper towel; refrigerate until dry. Mix other ingredients. Add spinach. Mix well. Spread on tortillas. Roll tight and wrap in plastic wrap. Refrigerate overnight for up to 7 days. Slice and serve.
Mix gelatin, 3/4 cup sugar and salt in top of double boiler. Beat milk and egg yolks together. Add gelatin mixture. Cook over boiling water, stirring constantly until gelatin is dissolved, about 5 minutes. Remove from heat; stir in lemon juice, rind and vanilla. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Lightly brown pork chops. Place in a greased 9 x 13-inch pan. Mix soup, water, rice, 3/4 cup cheese, onion and mushrooms; pour over chops. Cover with foil and bake at 325° for 1 hour and 15 minutes. (I usually just bake for 1 hour.) Cover with remaining cheese, leave uncovered and place back in oven to melt cheese.
Cream shortening, sugar and egg. Add molasses; beat well. Sift dry ingredients and add. Chill dough thoroughly. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart. Put a drop of water on each one. Bake at 350° for 12 to 15 minutes. Makes 4 dozen.
Mix above ingredients well and form into a ball. Roll in chopped nuts and chill overnight. Serve with crackers.
In saucepan, bring whiskey, soy sauce and sugar to a boil. Place chicken wings in a 9 x 13-inch baking pan (larger if necessary). Put wings in oven at 350°, long enough to warm. Pour liquid over warmed wings and continue baking at 350° until liquid becomes sticky, about 1 to 2 hours. Great to make ahead and freeze.
In a Dutch oven, brown meat and onion in a small amount of grease. Add tomatoes, bouillon cubes and 1 cup of water. Simmer for 1 hour on medium heat. Add garlic powder, mustard, oregano, cumin seed, chili powder and 1 cup of water. Stir and simmer for 30 more minutes. Add 1/2 cup flour and cook until mixture thickens. Serve with grated Cheddar cheese and chopped onion. Also delicious over corn chips.
Mix together flour and Crisco. Add small amounts of water until dough is soft and workable. Roll out to 1/8-inch thick on floured board. Cut into 2 1/2 x 1 1/2-inch strips. Add to prepared chicken stock.
In large skillet with lid, brown pork or chicken in a small amount of oil. Add 1/2 cup of water; cover and simmer until tender (about 1 hour). Drain pineapple chunks, saving the syrup. Combine the sugar and cornstarch. Add the pineapple syrup, vinegar, soy sauce and salt. Add this to the meat. Cook and stir until the sauce thickens. Add the pineapple chunks, pepper strips and onion. Cover and cook 15 minutes (until the peppers and onions are soft). Serve over rice.
Mix 1/2 box cake mix, butter, vanilla, peanut butter and eggs together. Add other 1/2 box of cake mix, then stir. Preheat oven to 400°. Drop dough onto cookie sheet; bake until brown.
Mix the first 3 ingredients; pour into crock-pot. Place roast into mixture. Cook all day on low. When tender, slice or shred.
In bowl combine Jell-O and water, mix until dissolved. Add cream cheese, beat until dissolved; add ginger, juice and nuts. Pour into Jell-O mold, add pears and cherries. Chill until set.
Mix (knead) all ingredients. Roll into balls and bake for 25 to 30 minutes at 375° or until golden brown.
Bring sugar and water to a boil, then let cool. Mix lemonade and pineapple juice with cooled mixture and cool. Add ginger ale when ready to serve. Serves 50.
Mix shortening with the sweet potatoes while they are warm and mash with a mixer. Add the dry ingredients to the potatoes. Knead all of this together real good and make out into biscuits and bake 12 to 15 minutes at 425°.
Sift flour, sugar and cocoa together into mixing bowl. Add Crisco, food coloring, vanilla and 2/3 cup milk. Beat well. Add eggs and remaining buttermilk. Beat again. Mix vinegar and soda; add to cake mixture blending by hand. Bake in loaf or layer at 350°.
Combine sugar, vinegar and garlic with salted water. Strain vinegar mixture and pour over cucumbers. Let stand in refrigerator for at least 1 hour. Garnish with sour cream and sprinkle with paprika.
Cream shortening, sugar and pumpkin. Add eggs and vanilla. Mix and add dry ingredients. Last, add nuts and raisins. Drop by teaspoon on ungreased cookie sheet. Bake 10 to 12 minutes at 350°.
Grease 8 x 8 x 2-inch baking dish. Place first 3 ingredients in prepared dish and toss to mix well. In bowl stir together flour, sugar and cinnamon. With pastry blender or two knives cut in mayonnaise until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over fruit. Bake at 400° for 30 to 35 minutes, or until lightly browned. Serve warm. Makes 8 servings.
Mix all ingredients together for 5 minutes. Pour into 2 or 4 small greased loaf pans. Bake at 350° for 45 minutes. When done, poke tops with fork and drizzle mixture on top.
Soak oats and currants in distilled water overnight. In the morning, pour off water from oats and add remaining ingredients. Stir and enjoy!
Mix well. Pour in greased tube pan. Bake at 350° for 50 or 55 minutes. Remove and ice while hot.
Shape any flavor ice cream into balls. Roll quickly in flaked coconut. Put into freezer until very firm. Serve with any flavor ice cream sauce.
Put all ingredients in bowl; blend 1/2 minute on low speed. Beat 3 minutes on high speed; pour in 2 (9-inch) greased or 1 (9 x 12-inch) pan. Bake at 350° for 30 to 35 minutes. Easiest cake ever made. Really never fail.
Boil quart jars, lids and caps in hot water. Wash and scrub cucumbers in cool water (5 washings). Small cucumbers work the best straight from the garden.
Combine eggs, sugar, salt, vanilla and milk. Pour into 6 to 8 custard cups. Place on folded paper towel in frying pan with tight cover. Pour cold water into pan half height of cups. Bring to boil. Remove from heat. Allow to steam until set, about 15 minutes. (Be sure water doesn't drip into custards when you remove the lid!).
Look over and wash beans well. Put water, beans, salt pork and salt into large pot. Cook until tender. Add molasses and tomato paste about 30 minutes before beans are done.
Combine first 7 ingredients. Pour into greased 9 x 13-inch baking dish. For topping, sprinkle crushed corn flakes with melted butter over casserole. Bake for 1 1/2 hours at 350°.
Mix together and chill. Right before serving, add slivered toasted almonds or serve with Chinese noodles on the side.
Combine sugar and water in saucepan. Cook over low heat; stir until dissolved. Cool and add chilled juices. Just before serving, add ginger ale. Pour over decorated ice ring or ice cubes. Makes 34 (1/2 cup) servings.
Refrigerate overnight in dish the chicken, vinegar, salt and water to cover. In bag, put flour, onion powder and pepper. Coat chicken. Dry in deep oil for 5 minutes, until lightly brown. Place lid loosely over pan to allow steam to escape. Cook for 15 to 20 minutes. Uncover and fry until golden brown.
Put all ingredients except bread crumbs in saucepan. Bring to a boil and cook slowly without cover for 20 minutes. Remove from heat and add 2 tablespoons of the bread crumbs and let stand for 10 minutes. If the fat is absorbed by the bread crumbs, no need to add more. Cool and pour into pie crust; add top crust. Bake at 425° for 45 minutes or until the crust is golden. Serve warm.
In heavy sauce pan or Dutch oven, brown meat and onions in oil over medium heat. Add remaining ingredients: stir well. Turn heat to low, cover and simmer soup for 2 to 3 hours. Do not add any water!
Beat sugar and butter together. Add sifted dry ingredients. Add chocolate, applesauce and eggs. Beat well. Pour into 9 x 13-inch greased pan. Sprinkle with chocolate chips and walnuts. Bake at 350° for 30 minutes.
Place flour in a bowl and add enough milk to make a dough consistency. Knead on a floured board and roll to a 1/2-inch thickness. Cut into 4 x 4-inch squares.
Combine NutraSweet, flour, salt and milk in large bowl. Microwave until mixture bubbles, stirring occasionally. Gradually stir about 1 cup hot mixture into beaten eggs. Add to remaining hot mixture, stirring constantly. Cook 1 minute. Refrigerate 2 hours. Combine Cool Whip and vanilla. Add to chilled mixture. Freeze. May be stored in individual servings in freezer.
Mix crused wafers and melted butter; press into bottom of rectangle dish. Slice bananas lengthwise and cover bottom. Avoid overly ripe bananas. Use yellow skinned with green tip. Mix together condensed milk and lemon joice; spread on top of bananas. Spread crushed pineapple on top of Eagle Brand layer. Cover with whipped topping. (8 to 9 ounces is plenty.) Sprinkle coconut, chopped nuts and arrange cherries on top to designate serving size. Refrigerate until ready to serve. Easy, no cooking, pretty and good!!
To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut size balls. Place balls in a single layer on wax paper lined cookie sheet. Freeze until solid. Store frozen meatballs until ready to cook.
Boil water and sugar to dissolve sugar. Cool. Add juices and bananas and put in freezer. Set out about 5 hours before serving and pour ginger ale over it in a punch bowl.
Heat oven to 425°. In oven melt butter in a 13 x 9 x 2-inch pan. Mix Bisquick and fried chicken seasoning; coat chicken; place skin side down in pan. Bake 35 minutes. Turn over and bake 15 minutes longer.
Grease Bundt pan. Put nuts in pan. Mix sugar and cinnamon together. Put aside. Cut each biscuit into fourths. Coat each with sugar mixture and drop on top of nuts in pan. Melt butter and mix into remaining sugar mixture. Scatter on top and even out. Bake 25 to 30 minutes at 350°.
Puree 4 cups corn in food processor. Beat butter in mixer until fluffy. Beat in cornmeal, sugar, cream cheese, and salt. Stir in corn puree and 1 cup whole corn. Blend in cream. Pour half of mixture in buttered ceramic baking dish. Sprinkle with half of cheese and chopped chilies. Pour in rest of mixture and cover with remaining cheese and chilies. Cover with foil. Bake one hour at 375°. Cook 20 minutes before serving. Serves 8.
Use equal parts marshmallow cream and softened cream cheese. Good with apples and other fruits.
Brown hamburger with onion and drain. Add spaghetti sauce and cooked macaroni. Put 1/2 of hamburger mixture in a baking dish, then add a layer of pepperoni and cover with 1/2 of Mozzarella cheese. Repeat layers. Bake at 350° for 45 to 60 minutes. Watch carefully so cheese does not brown.
Cream butter and shortening, add sugar and continue creaming until light and fluffy. Add whole eggs, one at a time, beating well after each addition. Sift dry ingredients together, and add alternately with milk to creamed mixture. Blend thoroughly. Add flavorings. Beat one minute longer. Pour into greased and floured 10 inch tube pan and bake at 350° about 1 hour and 15 minutes. Cool slightly in pan before removing.
Beat egg yolks and add a little milk. Combine flour and sugar; add gradually to eggs. Add remaining milk and coconut; cook until thick (medium heat on stove or microwave). Remove from heat; add vanilla and margarine.
In a pitcher, combine all of the ingredients. Serve over ice. This is best when served with comic books. Makes 5 cups.
Cream butter and 1 cup sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour and soda. Stir into butter mixture with 1/2 cup lemonade concentrate. Drop dough by rounded teaspoonful on ungreased cookie sheets. Bake at 400° for 7 to 8 minutes. Brush each cookie with lemonade and sprinkle with sugar after you remove from oven.
In a medium sauce pan, mix all dry ingredients, blend with a spoon until mixed well. Before putting sauce pan on medium to low heat, add just enough milk that the cocoa mix is wet. Continue to stir until well blended, add milk as necessary, be careful that you don't add too much milk. Put on heat, add butter, keep a close eye on the gravy to make sure that it doesn't get too hot. It only needs to come to a low boil. After it reaches a low boil, cook about 2 to 3 minutes, stirring continuously. Serve with hot biscuits.
Mix all ingredients; cover and refrigerate. Serve with appetizers. Makes 1 1/4 cups.
Peel eggplant and slice into 1/4-inch pieces. Salt and pepper the slices. Dip in egg and then in Italian bread crumbs. Fry in olive oil until golden brown; drain in paper towels. Cover bottom of baking dish with the spaghetti sauce. Place slices of eggplant in the dish; add sauce to cover. Sprinkle with grated Mozzarella cheese. Bake until cheese is melted at 350° (oven temperature).
Place orange and apple peels on a cookie sheet. Bake at 200° until dry, 4 to 5 hours. Mix with crushed cinnamon sticks, whole nutmeg and a few whole cloves. Place in airtight container. To use, simmer small amount in water on the stove top.
Add salt and pepper to corn meal. Put chicken pieces into the meal in a brown paper bag and shake. Heat Crisco in large iron skillet. Arrange chicken pieces in the skillet. Turn chicken once, then turn heat down to medium-low. Let fry 45 minutes (no less) until golden brown and crispy.
Mix all this until blended. Divide dough into 4 parts. Roll each part into a snake on waxed paper. Refrigerate for 1 hour. Unwrap and cut into 1-inch pieces. Makes 2 dozen candies.
Preheat oven to 350°. Grease and flour two 8-inch cake pans; set aside. With a mixer, cream Crisco and sugar; add eggs. Make a paste of food coloring and cocoa; add to sugar mixture. Sift together flour and salt. Add alternately with buttermilk to creamed mixture. Add vanilla. Remove from mixer; sprinkle baking soda and vinegar over top of batter. Fold very gently into batter until completely mixed together. Bake at 350° for 40 minutes. When cooled, frost with White Fluffy Frosting.
Simmer butter beans in water with bacon fat. Saute carrot, onion and celery in margarine; add to beans. Add tomatoes, garlic, salt and mustard. Stir well. Pour into casserole. Sprinkle with paprika. Bake at 350°, covered, for 40 minutes.
Mix all together and form in small balls. Chill, then dip in chocolate. Melt paraffin and chocolate chips.
Combine melted butter and brown sugar. Stir in 8-inch cake pan. On top of this, arrange pineapple slices.
Cook rice according to package directions. Meanwhile, brown sausage in skillet. Drain excess fat. Combine rice, sausage and remaining ingredients in a greased 2-quart casserole dish. Cover and bake at 350° for 50 minutes. Uncover and bake another 10 minutes. Serves 6 to 8.
Melt butter in skillet; add coconut and pecans. Cook until golden brown. Stir frequently and set aside.
Cook the rice and broccoli according to package directions. Saute the onion, celery and mushrooms in the butter. Mix all ingredients together. Bake at 350° for 30 minutes.
Spray casserole dish with nonstick spray. Mix all ingredients and pour into casserole dish. Bake at 350° for 30 minutes.
In a large skillet, melt the butter with sugar over medium heat. Add the shallots; stir gently to coat them with the syrup and cook until the syrup is browned and the shallots are tender, about 20 minutes. Fill a large stock pot 1/2 full of water and bring to a boil over high heat. Add the snow peas in batches, blanching them briefly until bright green in color, about one minute, then immediately remove with a slotted spoon. Serve hot along side the caramelized shallots.
Cut the potatoes in half lengthwise. Cut each half lengthwise into 3 wedges. Place in a single layer on a greased baking sheet. Spread mayonnaise over the cut sides of potatoes; sprinkle with seasoned salt. Bake at 350° for 50 to 60 minutes or until tender. Yield: 4 servings.
Line bottom and sides of 9 x 13-inch pan with waxed paper. Mix pumpkin, milk, sugar, eggs and cinnamon together; pour in pan. Pour dry cake mix over mixture. Pat nuts into mix evenly. Spoon melted butter over nuts evenly. Bake at 350° for 50 to 60 minutes. Invert onto tray and peel waxed paper off.
Butter a 9 x 13-inch Pyrex dish. Add cereal. Bring sugar and syrup to a light boil. Stir in peanut butter. Pour over cereal. Mix well and pat down. Melt small package of chocolate morsels and a small package of butterscotch morsels. Spread over cereal mixture and let cool. Cut in squares.
Dissolve jello in boiling water. Add ice cream and mix well. When it starts to thicken, add angel food cake. Stir well until all pieces are covered. Add the can of mandarin oranges and juice. Mix and refrigerate. Use 9 x 10-inch pan.
Dissolve jello in hot water. Cool slightly. Add cottage cheese, mayonnaise, cucumber and onion. Add a drop or two of green food coloring for more color. Place in covered dish. Refrigerate.
Cook pasta in salted boiling water. Gently drain and remove from water. Don't overcook or they will split and fall apart. Mix Ricotta, Mozzarella, parsley, sugar, egg, 1/2 teaspoon salt and 1/2 teaspoon pepper. Fill shells with this mixture. Brown ground beef with remaining salt and pepper. Drain. Add garlic, spaghetti sauce and water. Simmer 5 minutes. Cool. Pour 1/2 sauce mixture in baking dish; top with filled shells. Pour remaining sauce over all. Bake for 30 minutes in a 400° oven. Sprinkle with Parmesan about 5 minutes before done. Serves 6.
Mix all together. Pour into round casserole. Top with cheese. Bake at 350° for 50 minutes.
Mix pineapple, cream cheese, green pepper, onion and salt. Roll into a ball. Chill. Roll in nuts. Chill again. Can be spread on toasted buns or muffins as well as crackers.
Mix all ingredients together in bowl, mixing well. Bake 35 to 40 minutes at 350°.
Cream sugar and margarine; add beaten eggs, corn syrup, oats and coconut; mix. Bake at 350° for 45 minutes.
Combine last 4 ingredients. Add rhubarb. Pour into 9-inch pie crust. Pour 1 tablespoon melted butter over top. Bake at 375° for 50 to 60 minutes.
Melt caramels, butter and milk, using double boiler, or microwave on Low. Put 1/2 of batter in a 13 x 9-inch greased and floured pan. Bake for 15 minutes. Pour caramel, butter and milk mixture over baked cake. Sprinkle chips and 1/2 cup nuts over caramel mixture. Add the rest of the batter. Sprinkle rest of nuts over all. Bake for 20 minutes at 350°.
Cut cabbage as you would to smother and boil in salted water until tender, but still green. Drain and reserve the liquid. Melt margarine in a deep skillet; fry ground meat with onion, garlic and seasoning until brown. Mix cabbage with the meat, adding mushroom soup, green onion tops and boiled rice. Pour into a greased flat Pyrex baking dish. Top with bread crumbs. Bake for 20 to 30 minutes at 300°. Before baking it too dry, add water from cabbage or more soup.
Cook noodles until tender and drain. Mix together sour cream, cottage cheese, cream cheese, onions and pepper until well mixed. Brown hamburger, add tomato sauce to hamburger. Put in large casserole one layer of noodles, a layer of cheese mixture, etc. until all noodles and cheese mixture are used. Put the hamburger mixture on top of noodles. Bake at 350° for 30 minutes.
Dissolve gelatin in boiling water. Add cold water and chill until slightly thickened. Fold in bananas and marshmallows. Pour into 8-inch square baking pan. Chill until firm. Combine sugar and cornstarch and stir into undrained pineapple. Cook over medium heat, stirring, until thickened and smooth. Cool. Whip cream and fold into pineapple mixture. Fold in half of cheese. Spread on chilled gelatin. Sprinkle remaining cheese on top. Chill overnight.
In a large mixing bowl, place cabbage, apples and celery; sprinkle with lemon juice.
In a large saucepan, stir cheeses, margarine and milk over low heat until smooth. Add fettuccine. Toss and serve.
Put crust in 9 x 13-inch pan. Beat eggs, powdered sugar and butter and 1 spoon vanilla for 15 minutes. Spread mixture over crust. Cover with banana slices. Put pineapples over crust first and bananas and whipped cream. Decorate with nuts and cherry and refrigerate.
Cook and drain broccoli. Mix the next 5 ingredients. Add broccoli and place in a casserole dish that has been lightly greased with oleo. Top with bread crumbs and dot with oleo. Bake at 350° for 45 minutes.
Beat egg whites and cream of tartar in large mixing bowl at medium speed until foamy. Gradually add sugar; mix well. Beat 5 to 7 minutes. May be tinted with paste food color. Makes enough icing for 5 dozen cookies.
Preheat oven to 350°. Put uncooked spirals in the bottom of a large covered casserole dish. Add 2 cups of water. Put chicken on top. Cover with half the sauce. Bake at 350°, covered, for 1 hour. Uncover and add more sauce to spirals if necessary. Bake for an additional 15 minutes. Serves 4 to 6.