HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss greens with desired amount of vinaigrette. Arrange greens on salad plates. Place 1/2 heart of palm in center of each plate. Make a small slit in top of "candle" and insert a "flame." Sprinkle greenery "wreath" with sun-dried tomatoes and pine nuts.
Cook macaroni for 10 minutes; drain. But, put back in pot. Melt 1/2 stick butter along with them. Mix milk, cheese and flour and seasonings all together. Bake at 375° for 25 to 30 minutes until cheese on top browns.
Beat butter and sugar until creamy. Add cream cheese. Beat until creamy. Add yolk of egg and 1/2 teaspoon of vanilla. Gradually add 2 1/2 cups of flour and beat. Put on ungreased cookie sheet through cookie press.
Use flowerettes and small stems of broccoli. Fry and crumble bacon. Mix with cheese, onion and broccoli.
Spread bean dip on a 14-inch round tray. Combine mayonnaise, sour cream and taco seasoning. Put that on top of bean dip. Dice tomatoes, green onions (stems included) and black olives. Grate Cheddar cheese. Layer tomatoes, green onions and black olives in order and top with cheese. Keep in refrigerator until ready to serve.
Preheat oven to 375°. Combine Ricotta, 1 cup Mozzarella, Parmesan and eggs. In 13 x 9-inch baking dish, spread 1 cup sauce; layer 4 uncooked noodles, 1 cup sauce and 1/2 of Ricotta mixture. Repeat; top with remaining 4 uncooked lasagne noodles and 2 cups sauce. Reserve remaining sauce. Cover with foil; bake 1 hour. Remove foil; sprinkle with remaining cheese. Bake, uncovered, 10 minutes. Let stand 10 minutes. Serve with remaining sauce, heated.
Cut lettuce and cucumber into bite-sized pieces. Cut green onions into 1/2-inch pieces (separate green tops from white bottoms). Cut Chinese parsley into 1/2-inch pieces (separate leaves from stems). Completely cover chicken in pot with water. Add in white bottoms of green onions, stems of parsley and dash of salt. Boil for 1/2 hour. Remove chicken to cool. Strain liquid to have clear chicken stock. Cut chicken into bite-sized pieces. Put lettuce, cucumber, green onions, parsley, peanuts and chicken into large container. Add Oriental dressing and toss completely so dressing is well spread. Add won ton chips to top. Serve.
Drain beans. Peel and cut up tomatoes. Mix up all and chill for 2 to 3 hours. It's juicy and delicious.
Sift dry ingredients together in a bowl. Add raisins. Combine egg whites, buttermilk and oil. Add to dry mixture. Pour batter into a greased round iron frying pan and bake in a 350° oven for 1 hour. Cool for 10 minutes and remove from pan.
Beat well all the ingredients except the oatmeal. When they are smooth, mix in the oatmeal. Pour into an unbaked pie shell and bake at 350° for 40 to 50 minutes.
Drain broccoli and add rest of ingredients, except French fried onions. Salt and pepper to taste. Place in a 9 x 13-inch Pyrex dish, that has been greased. Place in a 350° oven for 40 to 50 minutes. About 10 minutes before done, sprinkle onion on top. Continue cooking until brown.
Melt margarine over low heat. Add softened cream cheese and mix until well blended. Stir in green chiles, then corn; mix well. Bake in a casserole dish for 30 minutes.
Mix flour, brown sugar, butter and pecans to crumble stage and bake 20 minutes at 350°. Stir once or twice during baking. Beat egg whites to make stiff peaks. Add sugar, lemon juice and strawberries (place berries in blender before adding to egg whites). Beat all at high speed. Whip cream and fold in. Pour over crumb mixture and freeze. Cut in squares to serve and garnish with fresh strawberries.
Cream cheese with sugar and pineapple liquid. Mix until smooth. Beat cream until stiff. Fold into cream cheese mixture. Fold in drained pineapple, Mandarin oranges and coconut. Pour in baked crust or graham cracker crust. Chill until firm.
Use a large container for marinade. Beat eggs well. Add other ingredients. If you can, use fresh black pepper, onion and garlic. Mix well. Add chicken and marinate at least 24 hours in the refrigerator. Line 2 shallow roasting pans with foil. Place chicken on pans in single layers. Bake 45 to 60 minutes at 350° until crisp. Turn every 15 minutes and baste with marinade.
Cook the first 3 ingredients together. Cook until it forms a soft ball when tested in cold water. Add vanilla; cool. Beat until creamy. Pour into buttered pan and when nearly cold, cut into squares.
Melt 1/4 cup oleo in pan; add onions and cook until tender. Mix in flour and gradually blend in next 4 ingredients. Cook, stirring for 3 minutes. After sauce begins to simmer, stir in 1/4 cup cheese; set aside.
Melt butter in saucepan. Stir in brown sugar and cook over low heat, stirring constantly. Add milk and bring to a boil. Remove from heat, add vanilla and let cool to room temperature. Then beat in sugar and nuts. Pour into buttered pan (8 x 8 x 2-inch). Chill until firm. Keep refrigerated.
In large skillet, brown beef and onion in butter; drain well. Place in large casserole with bacon. In medium bowl, combine sugar, brown sugar, ketchup, barbecue sauce, mustard, molasses, chili powder, salt and pepper; mix well. Add kidney, white, black and pork and beans to casserole. Pour sugar mixture on top; blend well.
In a greased casserole layer onions and potatoes and add salt and pepper. Add 1/2 can corn, 1/2 can peas, then repeat layers, starting with onions and potatoes. Place pork sausage on top and then pour tomato soup over all.
Place butter in microproof dish or pie plate and cook on High for about 1 minute. Swirl butter to coat bottom. Add chiles, tomato and onion and cook on High for 2 minutes. Beat eggs, milk, garlic powder, salt and pepper in medium bowl. Pour over tomato mixture. Cook (microwave) on High for 3 to 4 minutes or until eggs are barely set, stirring outer edge of egg to center several times. Sprinkle with cheese. Continue to cook (microwave) on High for 1 to 2 minutes until cheese is melted. Sprinkle with parsley. Makes 3 to 4 servings.
Put 1 layer graham crackers in flat pan. (Break in 4 pieces and place very close together.) Bring butter, margarine and sugar to rolling boil; boil for 2 1/2 minutes. Pour syrup over crackers. Sprinkle with pecans. Bake at 350° for 10 minutes. Let set for just a second to let syrup soak in, but not too long, or they will stick and you will never get them out of pan. Cool on rack.
Cook beef and bell pepper in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in water, tomato paste and sauce mix. Cover; reduce heat to low and simmer 10 minutes. Sprinkle half of Parmesan cheese on bottom of frozen pastry shell; top with half of meat mixture and sprinkle with 1 cup of Mozzarella cheese. Top with remaining meat mixture and Parmesan cheese. Place shell on baking sheet. Bake on lowest oven rack at 400° for 20 minutes. Sprinkle with remaining Mozzarella cheese; bake 5 more minutes or until cheese melts.
Cook chicken or boil until done. Cool and pull meat from bones. Place in crock-pot. Add all other ingredients except for egg noodles. Cook in crock-pot on high for approximately 8 to 10 hours. Approximately 20 minutes before serving, add egg noodles. Cook until noodles are done.
Combine flour and sugar. Add eggs and beat well. Combine with squash. Add condensed milk and beat well with electric mixer. Add pumpkin pie spice. Divide mixture equally between 2 unbaked deep-dish pie shells. Cover edges of pie shell with foil. Bake at 400° for about 10 minutes, then reduce heat to 350° and bake for about 45 minutes or until done and lightly brown.
Brown beef; add onion. Drain excess fat. Mix rest of ingredients, except cheese. Reduce heat, sprinkle cheese on top, cover and simmer 20 minutes. Serve hot with salsa. Makes 4 to 6 servings. Makes a skillet full.
Break up noodles and add to remaining. Set aside. Use seasoning pack from noodles and mix with one cup oil, 4 tablespoons vinegar and 4 tablespoons sugar; mix together. Pour over all ingredients; toss and chill overnight or at least 2 hours.
Spread margarine on one side of bread slices; cut bread into small cubes. Combine bread cubes, sausage, cheese, salt and pepper; stir well. Beat eggs until foamy; stir in milk. Add egg mixture to sausage mixture, stirring well. Pour into lightly greased 13 x 9 x 2-inch baking pan; cover and refrigerate overnight. Bake, uncovered, at 350° for 1 hour or until golden brown. Serve immediately. Yield: 10 to 12 servings.
Saute peppers and onions in the hot oleo. Mix corn bread mix, eggs and both corns. Stir until all mix is moist. Add the peppers and onions. Pour into a greased oblong baking dish. Bake for 35 minutes in a 350° oven. Cover top with sour cream and grated cheese. Return to oven until cheese is melted.
Combine water and frozen concentrates. Stir to dissolve. Stir in pineapple juice, sugar and lime juice; stir to dissolve sugar. Chill. To serve, pour half of the mixture of juices over ice in large punch bowl. Slowly pour in 2 bottles of the ginger ale and 1 bottle of the carbonated water. Stir gently to mix. Garnish with strawberries and orange slice, if desired. Repeat with remaining ingredients when needed. Makes 90 servings.
Mix flour, milk and egg together to form Yorkshire pudding batter. Pour mixture in pan. Roll out sausage mix. Cut in strips and lay in pan in threes across the pan. Cooking time is 25 to 30 minutes at 350°. Serve with mashed or baked potatoes and vegetable.
Mix first 4 ingredients well. Put into a 9 x 13-inch pan. Beat egg whites until stiff. Add sugar gradually. Fold in well drained crushed pineapple and coconut. Spread over cake mix and sprinkle with nutmeats. Bake at 350° for 30 minutes.
Dissolve jello in boiling water. Add sour cream and stir until dissolved. Place in refrigerator and chill until mixture gets to thickness of egg whites. Add remaining ingredients. Place in mold and refrigerate until congealed. Will make a large Pyrex oblong container full.
Brown roast rolled in flour. Cook all day in slow cooker or crock-pot. After 4 hours, slice and put back in juice and continue cooking. Great for a quick hot beef sandwich. Freezes well for individual servings.
Add all ingredients in order and mix. Pour into unbaked pie shell. Bake at 400° for 15 minutes, then at 350° for 30 to 35 minutes. Filling should appear slightly less set at center than at outer edge.
Melt butter in large saucepan; blend in flour. Cook over low heat until bubbly, stirring constantly. Gradually add broth and milk, alternately. Cook until thickened, stirring constantly. Stir in remaining ingredients. Spoon this in 2-quart casserole and top with flaky pastry.
Saute eggplant and onion in large skillet until tender. Stir in tomato sauce, cottage cheese, tomatoes, marjoram and pepper. Spoon into greased 9 x 13-inch baking dish. Bake at 325° for 35 minutes.
Combine first 6 ingredients for basting sauce. Peel and devein shrimp, leaving last section of shell and tail intact. Add shrimp and scallops to basting sauce and let stand 1 hour at room temperature, stirring to evenly coat the meat.
In large bowl, mix thoroughly 1/2 cup of spaghetti sauce, beef, bread crumbs, onion and egg. In 12 x 8-inch baking pan, firmly shape meat into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours. Heat remaining sauce and place on meat loaf and serve.
Cut and peel eggs lengthwise into halves. Slip out yolks; mash with a fork. Mix in salt, mustard, pepper and mayonnaise. Fill whites with egg yolk mixture, heaping it lightly. Arrange eggs on a large serving plate. Cover and refrigerate no longer than 24 hours.
Cream butter with brown sugar and salt. Blend in flour and oats until fine. Press 3/4 of mixture into a greased 9 x 13-inch pan. Heat condensed milk in saucepan. Stir in chips and nuts. Pour over mixture in pan. Sprinkle with remaining crumbs. Bake at 350° for 30 to 35 minutes or a light golden brown. Butterscotch chips may be substituted for the chocolate chips.
Brown hamburger; drain. Saute onions with hamburger. Add taco sauce, 1/2 can enchilada sauce and green chilies; let simmer. Grate cheese. Put hamburger mixture, cheese (all but 1 cup) and onion inside each corn tortilla; roll up. Put in 13 x 9 1/2-inch pan. Pour remaining enchilada sauce over tortillas; sprinkle remaining cheese. Bake in oven at 425° until cheese melts.
Rinse turkey and pat dry. Rub seasoning inside and out of turkey. Wash you hands!!!
Mix eggs, oil, sugar and pumpkin. Sift dry ingredients and add to first mixture. Mix well. Place in greased and floured 15 x 10-inch pan. Bake 25 to 30 minutes at 350°. Cool and frost.
Melt butter. Add brown sugar. Add eggs and vanilla. Mix this with dry ingredients and spread in a greased 13 x 9-inch pan. Sprinkle top with package of chocolate chips. Bake at 350° for 20 minutes. (One minute after baking, take knife and cut through dough to marbelize chocolate chips.) Cool and cut into squares.
In 2-3 quart casserole dish (or small roaster), layer cooked rice and broccoli. Mix soup and water, pour over chicken. Sprinkle salt and pepper and top with Mozzarella cheese. Bake covered in 350° for 30 minutes.
In a mixing bowl, blend egg and 8 tablespoons sugar. In a separate bowl, sift together flour, baking powder and salt. Alternately add flour and milk to egg mixture; beat well after each addition. Stir in 3 tablespoons melted butter. Fold in blueberries. Turn batter into a greased 8-inch square baking pan. Sprinkle with remaining 2 tablespoons sugar. Cover and refrigerate overnight. Bake at 350° for 35 minutes until top springs back when lightly touched. Brush top with remaining butter. Cool in pan on a wire rack.
Crush crackers and mix rest of ingredients. Blend well. Line cracker box with waxed paper. Pack mixture in box. Cover tightly. Place in refrigerator for at least 2 weeks.
Mix flour, sugar and milk together. Add eggs, water and vanilla. Mix well. Bake at 350° for 35 minutes or until done.
Cut pocket in each chop. Set aside. Saute the apple and onion in the margarine in a medium size skillet until soft, about 4 minutes. Mix in the bread crumbs, raisins, salt, sage and pepper. Spoon stuffing into chop pockets. Close openings with toothpicks. Dredge the chops in flour. Brown the chops on both sides in oil. Add the broth to the skillet. Cover the skillet and cook over medium-low heat for about 45 minutes or until chops are tender. Remove picks. Garnish with apple slices and parsley, if desired.
Combine all ingredients except chicken. Place chicken in microwave-safe dish and pour mixture over top. Let marinate a minimum of 2 hours, or let sit overnight. Stir occasionally. Keep marinating chicken in fridge. Microwave on High 8 minutes. Rearrange after 4 minutes. Let stand for 2 minutes before serving. Good over rice.
Cook noodles according to directions. Drain. Brown meat and add spaghetti sauce and seasonings. In a greased 10 x 6 x 1 1/2-inch baking dish, make layers in order: noodles, cottage cheese, Mozzarella cheese slices and sauce. Repeat. Bake in a 375° oven for 30 minutes. Let stand 10 minutes before serving. Makes 4 servings.
Combine eggs, flour and sugar; beat well. Add cheese and corn. Stir in 3/4 of the bacon. Pour mixture into ungreased 10 x 6 x 1 1/2-inch baking dish. Sprinkle remaining bacon over top. Bake at 350° for 30 minutes or until knife inserted in center comes out clean. Yields 8 servings.
Boil broccoli and peas for 2 to 3 minutes. Drain well and cool. Add to other ingredients. Mix well and chill before serving.
Peel tomatoes; quarter. Mix with other vegetables and cook for 1 1/2 hours. Drain the juices. Add salt, sugar and vinegar. Simmer for 1 1/2 hours until thick. Fill jars and seal.
Combine all ingredients. Pour in unbaked pie shell and bake approximately 45 to 50 minutes at 350°.
Boil ham to have broth. Then dice ham. Boil eggs and slice. Place 1 cup ham in a baking dish. Add half of the sliced eggs. Sprinkle salt and pepper and cover with broth. Make your dough; mix flour, oil and cold water to make dough, rolling it very thin. Place over ham, eggs and broth. Brown good. Repeat the ham, egg and dough layers. Cover the dough good with butter so it will brown good. If it seems dry, you can add some milk and water and let it come to a boil.
Cream the shortening, sugar and eggs. Add remaining ingredients and mix well. Drop by teaspoon on greased cookie sheet. Flatten with fork dipped into sugar. Bake in a 350° oven for 10 minutes or until golden brown. Makes a large amount.
Melt together. Remove from heat and let cool down until marshmallows won't melt. Then stir in 1 package miniature marshmallows. Put in a buttered 9-inch square pan and refrigerate.
In a 6-quart stockpot, boil 4 quarts of water. Add ribs. Cover and simmer for 20 minutes.
Boil the potatoes just until tender when pierced with a fork. Drain and as soon as you can handle them, peel and dice. Toss with the lemon juice, oil and salt to taste (the flavor is better when they have this preliminary dressing while very warm and the potatoes, thus coated, won't absorb as much mayonnaise later). Cool. Add the pepper, celery and chopped eggs. Blend 1 cup mayonnaise with vinegar, then toss over the potato salad, gently folding until all pieces are coated. If the potatoes seem a little dry, add more mayonnaise. Line a bowl or a platter with lettuce leaves and pile the potato salad in the middle.
Place fish in 9 or 10-inch glass pie plate. Pour milk over fillets. Dot with butter and season with remaining ingredients. Cover with waxed paper and microwave on High for 5 minutes. Serves 2 to 3.
Cook all ingredients in crock-pot for about 5 to 6 hours. Serve over noodles or rice.
Heat oven to 400°. Cut pocket bread in 12 wedges; split each in half, forming 24 triangles. Place on ungreased cookie sheet. Bake at 400° for 4 to 5 minutes.
Mix eggs, sugar and flour together well. Add lemon juice slowly and mix well. Slowly add melted margarine and mix well. Pour into unbaked pie shell. Bake at 325° to 350° for 35 to 40 minutes.
Mix mustard and jelly in a crock-pot on low heat. (Use a wire whisk to blend these 2 ingredients together.) Add Little Smokies and heat for an hour or so. Serve hot.
Cut squash into halves crosswise; discard seeds. Place, cut side down, in shallow baking dish. Bake at 350° for 45 minutes. Scoop out pulp, reserving shells.
Mix pork with combined cornstarch, sherry, soy sauce and ginger; let stand 1/2 hour.
Mix all together in iron skillet at 425° until brown, about 20 to 25 minutes.
Heat broth; add celery and onion which have been sauteed in margarine until transparent but not browned. Add to broth; add corn and chicken pieces and heat until boiling. Add rivvels; season with salt and pepper.
Put salt, peppers, mustard and sugar in jar with a screw top. Using a garlic press, add garlic. Add oil and vinegar (according to taste) and shake vigorously. Use at room temperature. Extra may be refrigerated for a week.
Mix all together. Bake 30 to 40 minutes at 350° or 15 to 20 minutes in microwave on High. Serve warm with Fritos or taco chips.
Combine corn meal and flour in mixing bowl. Add onion and squash. Stir in egg and enough milk to make a stiff batter. Drop by spoonfuls into hot fat. Fry until brown on all sides. Drain and serve. Yields 4 to 6 servings.
Drain all of the ingredients well and marinate in the refrigerator overnight in the following mixture:
Mix hamburger, rice, 1/2 cup water, onion, salt, celery salt, garlic powder and pepper. Shape mixture into small balls. Place meatballs in oven baking dish. Mix together tomato sauce, 1 cup water and Worcestershire sauce. Pour over meatballs. Cover with foil and bake at 350° for 45 minutes. Uncover and cook 15 more minutes.
Layer cabbage, onion and green pepper in a large bowl; sprinkle sugar on top. Do not stir. Bring to a boil vinegar, salt, celery seed and dry mustard and boil for 2 minutes. Pour over slaw and do not stir. Refrigerate at least 12 hours. Toss before serving. This slaw can be kept in the refrigerator for up to 2 weeks or you may freeze.
Using canned fruit in its own juice, drain and combine in a large glass bowl. Slice bananas into fruit; add coconut. Stir to combine.
Mix flour and sugar. Cut in butter. Add nuts. Place apples in greased baking dish. Sprinkle with cinnamon and nutmeg. Cover with flour mixture. Bake at 400° for 45 minutes. Serve warm with cream or ice cream.
Mix all ingredients together except cherries. Chill in refrigerator. Serve with cherries on top.
Drain all vegetables and put in large bowl. Mix oil, sugar, vinegar, salt, pepper and Tabasco together. Bring to a boil. Pour over vegetables. Refrigerate overnight.
Cook macaroni by directions on box. Spray casserole dish with Pam. Layer macaroni and cheese in dish. Top with milk. Bake, uncovered, at 350° for 1 hour.
Mix the cream cheese and cottage cheese. Spread on dinner plate. Sprinkle 1/2 taco mix on top. Layer vegetables. Put Cheddar cheese and black olives on top.
Saute onions, mushrooms, bell pepper and zucchini until color brightens. Season with salt and pepper and drain in colander. Preheat oven to 350°. Cook empty shells until they are lightly golden. Line pie shells with Swiss cheese and then tomato slices. Fill with vegetables.
Cook potatoes; drain and set aside. Saute onion and green pepper in small amount of oil. Add can of condensed milk; simmer a few minutes. Line casserole with pie crust; prick crust. Add potatoes and cheese to onion, green pepper and milk sauce. Place in pastry-lined casserole. Cover with chopped Spam, then cover with top crust. Cook about 1 hour at 350°.
Mix flour, sugar, cocoa, baking soda and salt together in a large bowl. Add water, oil, vanilla, vinegar and stir until smooth. Do not overmix. Bake at 350° for 30 to 35 minutes. Do not grease pan.
Set Jell-O with hot water. Mash or puree tomatoes in blender. Add all other ingredients and chill in salad mold.
Mix all ingredients in a bowl. Pour into greased 13 x 9-inch pan. Bake 35 to 40 minutes at 350°.
Melt butterscotch chips in large kettle. Add noodles and nuts; mix and drop onto wax paper by tablespoons. Cool. Fast and easy.
Beat eggs. Add sugar and beat again. Add margarine and beat. Add vanilla, then flour. Beat well. Add pecans and blend well. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 35 minutes. Do not overbake. Should be a little gooey.
Stir first 4 ingredients. Spread in shallow baking pan. Bake at 350° for 20 minutes, stirring occasionally. Sprinkle 2/3 of crumbs in 13 x 9-inch pan (glass dish works best). Combine egg whites, sugar, thawed strawberries and lemon juice. Beat with mixer on high to stiff peaks (about 10 minutes). Fold in Cool Whip. Spoon over crumbs. Top with remaining crumbs. Freeze about 6 hours. Let stand 1/2 hour before serving.
Stir ingredients. Let set 1/2 hour. Cook 12 to 15 minutes. Stir well (watch carefully). Add small package strawberry jello. Stir well to dissolve. Put in jars at once.
Cook macaroni in boiling salted water until just tender. Drain. In a greased 2-quart casserole, alternate 1 layer each of the cooked macaroni, shrimp and diced eggs. Sprinkle cheese on top, then sprinkle lightly with paprika. Top with a few large shrimp (if desired). Meanwhile, melt butter in saucepan over low heat; stir in flour, salt and pepper. Gradually blend in milk. Cook over medium heat, stirring constantly until thickened and smooth. Pour over ingredients in casserole. Bake uncovered in preheated 425° oven for 20 to 35 minutes.
Combine all ingredients in small screw-top jar. Shake to mix well. Use at once or refrigerate up to 1 week. Use to marinate poultry or fish 1 to 2 hours before grilling. Brush any remaining marinade over poultry or fish while grilling. Serves 4.
Preheat oven to 400°. Mix the first 4 ingredients together until smooth. Place in large casserole dish and bake 30 minutes. While in the oven mix 1 cup cornflake crumbs, 1/2 stick butter (melted) and 1/2 cup brown sugar for topping. After casserole has baked for 30 minutes, remove it from the oven and put topping on it. Bake for an additional 15 minutes.
Mix jello by package directions, but use 1 cup less cold water. Add well drained spinach and pineapple. If spinach and pineapple settle to bottom, stir again when partially set. Keep refrigerated.