HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove 6 outer leaves of lettuce; wash and set aside. Chop remaining lettuce; set aside. Peel and seed avocado. Slice half of avocado and set slices aside. Chop remaining avocado. Combine chopped lettuce, chopped avocado, chicken and last 5 ingredients. Toss gently. Serve on reserved lettuce leaves and garnish with avocado slices.
Drain all juice from pickles and throw away. Slice all pickles. Put 1/2 of sliced pickles back in jar. Add 3 cups sugar and 10 cloves. Add 2nd half of pickles to jar. Add last 3 cups of sugar, 10 cloves and all the Tabasco sauce. Add garlic and onion. Shake jar twice a day for 7 days. Put in refrigerator.
Saute onions and mushrooms in butter; add tomatoes. Add the chicken, seasonings and can of soup. Mix well. Layer the meat mixture in a casserole dish with the crushed taco chips and cheese, ending with a layer of cheese. Bake at 350° for 20 to 30 minutes or until heated through. Serves 6 to 8.
Combine ingredients. Shape into balls. Flatten with fork. Bake in a preheated 350° oven for 10 to 15 minutes.
Mix cream cheese with sugar. Fold in Cool Whip. Spread thin layer of mixture on cake plate. Slice cake into 3 layers. Ice each layer with mixture and then 1/3 of the pie filling. Refrigerate 8 hours before serving.
Heat oven to 425°. Grease 15 x 10 x 1-inch baking pan. Heat oil in medium nonstick skillet over medium-high heat. Add broccoli, cauliflower, carrot and garlic; cook 2 to 6 minutes or until vegetables are crisp-tender, stirring frequently. Remove from heat; stir in green onions. Unroll dough; press in greased pan. Bake for 6 to 9 minutes or until light golden brown. Top with Mozzarella cheese, vegetable mixture, tomatoes, Italian seasoning and Cheddar cheese. Return to oven and bake an additional 10 to 15 minutes or until cheese is melted and crust is deep golden brown.
Combine vegetables, tossing lightly. Combine remaining ingredients. Mix well. Pour over vegetables and toss lightly. Cover and chill overnight. Drain well to serve. Serves 8.
Mix all ingredients and spread in 13 x 9 x 2-inch greased pan. Bake at 350° for 25 minutes.
Cut celery sticks in three equal parts. Spread peanut butter into each celery stick. Space raisins equal distance on top of peanut butter.
Cook and stir rosemary, sage, oregano, thyme and garlic and oil in small sauce pan over medium heat about one minute. Do not let herbs turn brown. Add tomatoes; reduce heat to low. Simmer 10 minutes. Combine spinach, cheese and bread crumbs in a medium bowl. Fold in egg whites. Stuff manicotti with spinach mixture. Place 1/3 of the tomato mixture on bottom of 9 by 13 inch pan. Arrange manicotti in pan. Pour remaining tomato mixture over manicotti. Cover with foil. Bake in preheated 350° oven for 30 minutes or until bubbly. Garnish with yellow pepper rings and sage sprig.
In saucepan, bring to boil cocoa, margarine and milk. Remove from heat; add confectioners sugar and beat with mixer. Add vanilla and chopped nuts. Pour hot frosting over hot cake.
Cook bacon ahead and break into several pieces. Pour well beaten eggs onto hot pan. Immediately add cheese that has been quartered and bacon on top of cooking eggs. Fold over and finish cooking. You may also use ham or sausage.
Prepare salad dressing according to package directions, omitting the water and replacing it with vinegar. Place ingredients in deep bowl. Pour the prepared dressing over all and marinate overnight. Stir occasionally but carefully so as not to break artichokes. This may be served, drained on a head of lettuce for lunch, or as an hors d'oeuvre.
Line a baking dish with dried beef or ham. Top with chicken. Put bacon slices on top of chicken. Mix soup, sour cream and mushrooms; pour over chicken. Bake, uncovered, for 2 hours at 250°.
Cut Crisco into flour until pieces are size of peas. Add 1 egg and vinegar. Mix a little and add water. If it feels too sticky, add a little more flour. Roll out on floured surface, adding a little more flour. Roll around rolling pin to lift onto pie dish. Makes 2 layers. Any left over, freeze until you have enough for 1 more layer. Bake at 425° for about 12 minutes or according to pie directions.
Mix all this together and put in airtight jar. Then just add to boiling water as you need to. Can be made just by the cup.
Combine sugar and cornstarch; add butter. Cream well. Add eggs, milk and vanilla. Mix well. Fold in coconut. Pour into greased and floured 9-inch pan. Bake at 350° for 30 minutes.
Cream dressing mix into softened cream cheese. Stir in green onions and grated cheese. Roll into ball. Chill, then roll in pecans and parsley flakes.
In large kettle, mix first 4 ingredients, 3 cups water and 2 teaspoons salt. Heat. Add vegetables and boil 5 minutes. Pour soup into hot jars, leaving 1-inch headspace. Adjust lids and rings. Process in pressure canner at 10 pounds pressure (for pints) 55 minutes; quarts 85 minutes. Makes 6 pints.
Preheat oven to 350°. Melt chocolate and butter in saucepan over low heat. Remove from heat and stir in condensed milk. Stir in flour, nuts and vanilla until combined. Cover each Kiss (Hug) completely with 1 level tablespoonful of dough. Place cookies 1-inch apart on ungreased cookie sheet. Bake 6 to 8 minutes. (Cookies will appear soft and shiny.) Place wire rack on wax paper. Put cookies on rack to cool. Melt white chocolate and shortening, stir, in saucepan over low heat. Drizzle over cookies. Let cool.
Cream together and drop by teaspoon on cookie sheet or shape into 1-inch balls and press with a fork in crisscross design. Bake at 325° for 12 to 15 minutes. Spray cookie sheet with Pam before baking.
In bread machine pan, place all ingredients in order suggested by manufacturer. Select the basic bread setting. Choose crust color and loaf size, if available. Bake according to bread machine directions. (Check dough after 5 minutes of mixing; add 1 to 2 Tbsp. water or flour, if needed.) Yield: 1 loaf (1-1/2 lb.).
Cook leeks; place in baking dish. In 1-quart saucepan over low heat, melt butter, stir in flour, mustard and salt until smooth. Gradually stir in milk; cook, stirring until thickened. Stir in cheese until melted; pour mixture over leeks. Sprinkle with crumbs. Broil to brown crumbs.
Melt the 2 tablespoons butter in a 9 x 9 x 2-inch square baking pan. Sprinkle the 1/2 cup brown sugar over the butter, then sprinkle the nuts over that. Arrange thin slices of unpeeled apples in rows over the sugar, butter and nuts. Sprinkle with lemon juice and set aside.
Mix Cool Whip, sour cream, sugar and lemon juice together. Add the bananas, pineapple, pecans and cherries. To serve as a chilled salad, chill overnight. To serve as a frozen salad, place in freezer until firm. (Freeze in square cake pan; cut into small squares.)
Combine Jell-O and hot water; mix in blender. Add cream cheese and blend. Add apricots, including liquid, and blend on "liquify." Pour in mold and chill. Garnish with extra apricots.
Cream butter and sugar well. Add eggs one at a time, beating well after each addition. Sift flour, salt and baking powder together. Add to creamed mixture with milk, a little at a time. Beat well after each addition. Add vanilla. Bake in three 8-inch cake pans in a 350° oven for about 15 minutes. Frost cake.
Brown beef and onion. Place in a baking dish and spread green beans on top. Put Tater Tots on top of the green beans. Beat soup and milk with mixer until smooth, then pour over casserole. Bake at 350° for 1 hour and 15 minutes.
Make Kool-Aid according to package directions with 2 cups sugar. Mix Jell-O with 1 cup hot water and 4 cups cold water. Mix all ingredients, except ginger ale and sherbet, and chill. Put sherbet in punch bowl. Add juices. Pour ginger ale in last. Serves 35.
Combine everything in blender or food processor. To prevent separating, add 4 Tbsp. mayonnaise.
Cream Crisco, margarine and sugar until fluffy. Add eggs, one at a time. Add flour and vanilla. Bake at 300° for 1 1/2 hours or until done. This can also be used as a plain pound cake by leaving the cocoa out and adding 3/4 cup more flour.
Brown ground beef, drain and season with salt and pepper. Add next 7 ingredients and simmer 1 hour. Cook spaghetti, drain and add meat mixture. Put in casserole dish. Cover with cheese slices and bake at 350° for 30 minutes or until heated thoroughly and cheese is melted.
Moisten bread with water and squeeze out any excess water. Beat eggs by hand and add all ingredients to meat, mixing well. Rub a little corn oil on hands and form meat mixture into balls. Fry in a little corn oil.
Preparation: Toast nuts 5 minutes in oven; snip apricots. In medium microwave-safe bowl, melt chips in microwave on High for 1 minute. Remove and stir. Return to microwave for 1 minute. Mix in apricots and nuts. Spread mixture over foil-covered cookie sheet. Garnish top of mixture with remaining 2 tablespoons apricots. Push down in place. Refrigerate 30 minutes. Lift off foil; break into pieces.
Cook and blanch pasta with salad oil. Cool. Cook together the sugar and vinegar. Set aside to cool, then add ingredients and mix with cooled pasta. Can be made one or two days ahead. (Use large shell mostaccioli noodles.)
With rolling pin, flatten bread. Combine Blue cheese, cream cheese and egg. Mix well. Spread on bread crumbs, covering to edges. Place 1 asparagus spread on each slice. Roll tightly. Brush with melted butter and sprinkle with Parmesan cheese. Place on cookie sheet and freeze.
Mix flour, sugar, margarine, egg, buttermilk and flavorings. Drop by teaspoon onto a cookie sheet sprayed with Pam. Bake at 375° for 10 minutes.
Wash potatoes and spray with cooking spray. Bake at 375° for 1 hour or until done. Let cool to touch. Cut potatoes in half lengthwise. Scoop out pulp, leaving a 1/4-inch shell. Set shells aside. Combine potato pulp, yogurt and next 6 ingredients in a medium bowl; mash until light and fluffy. Pipe or spoon mixture into shells. Place potatoes on an ungreased baking sheet. Sprinkle with paprika and bake, uncovered, for 10 minutes or until thoroughly heated. Yield: 4 servings.
Spread on rye bread (cocktail). Bake in oven for 10 minutes at 350° (until cheese melts).
Cut or tear lettuce into bite-size pieces. Fry ground beef, drain fat and cool. Drain kidney beans. Keep all ingredients separate until just before serving time. Combine ingredients in the order given. Mix gently to blend all together. Serve immediately.
Steam spinach. Beat 4 eggs, 1/2 of milk, 1 cup Mozzarella and 1/2 cup Cheddar. Add 1 package of spinach. Pour into 1 pie shell. Top with onions. Repeat for 2nd pie shell.
Slice baked potatoes in half lengthwise. Scoop out about 3/4 of flesh and set aside for other recipes. Set skins on cookie sheet and place in oven about 4 inches away from top element. Broil 8 minutes. Remove skins from oven and sprinkle with cheese. Season well and add bacon and paprika. Broil another 4 to 5 minutes. Serve hot with sour cream, if desired.
Cream oil, sugar and eggs. Add flour and spices; stir well and add plums. Bake in a loaf pan at 350° for 60 minutes or tube pan for 60 minutes. Cover it with foil before baking and remove foil 15 minutes before done. Ice with any icing or sprinkle with powdered sugar after removing from pan.
Stir together ingredients and chill. Then gather clean, freshly fallen snow. A full 2-quart bowl should be enough. Lightly stirring, pour the cream mixture over the snow. Then serve immediately. Makes about 1/2 gallon.
Cream butter and sugar; add flour, nut meats, and vanilla. Form into balls the size of a quarter. Place on greased baking sheet. Bake 325° for 25-30 min., watching carefully to avoid over baking. When done, roll in powdered sugar. Store in an airtight can. (Can make 5 times this recipe.)
Brown hamburger with onion and drain. Add peanut butter. Mix well. Add soy sauce and mix. Add shrimp and vegetables and mix well. Roll into egg roll wraps according to package directions. Deep fry until golden brown.
Trim off every piece of fat from brisket. Slice the onions thinly and brown in skillet to golden. Place brisket in large roasting pan. Cover brisket with browned onions, dash of salt, paprika and black pepper. Sprinkle top with the chopped garlic cloves. Add 1 cup water to pan. Cover and cook at 250° for 3 1/2 to 4 hours (or until tender).
Melt 1 stick butter in casserole dish. Add crushed Ritz crackers in melted butter. Add cut up chicken. Mix sour cream, chicken soup and broth; pour over chicken. Crush the remainder of crackers and sprinkle over the top. Bake 30 to 40 minutes.
Pour the milk into a 12-ounce chilled glass. Spritz in the seltzer until a white head reaches the top of the glass. Spoon in the syrup with a little wrist action. Serves 1.
Bake cake mix as directed; let cool. Break cake into chunks. Put in punch bowl. Pour pineapple over cake with juice. Mix pudding following directions and pour over cake and pineapple. Add cherry pie filling. Cover with Cool Whip. Do not stir.
Mix ingredients, adding enough sage and poultry seasonings to suit individual taste. Add enough chicken broth to make real moist. Pour in 13 x 9 x 2-inch pan and bake 30 to 40 minutes at 450° until it sets up.
Mix well the pancake mix, oil, milk and egg. Add the ham, onion and green pepper. Drop by tablespoon in a circle on a cookie sheet. Bake at 425° for 15 to 20 minutes until brown.
Mix well. Place in loaf pan and top with ketchup. Bake at 350° for 1 1/2 hours or until done.
Brown beef; drain. Add all other ingredients. Simmer about 2 hours. Remove bay leaf before serving. This is great made in the crock-pot!
Beat eggs. Beat in milk gradually. (You will need to add more milk to make it as thin as pancake batter.) Add flour, sugar, baking powder, salt and cinnamon. Beat until smooth. Cook in skillet 3/4 full of hot oil. Cook until that side is done. Turn and cook the other side. Remove and drain well. Sprinkle with confectioners sugar.
Mix dry ingredients and set aside. Cream oil and sugar, then add eggs and beat well. Stir in buttermilk, and add dry ingredients, mixing well. Add jam and condensed milk and pour into tube pan which has been greased and lined on bottom with waxed paper.
Combine cream cheese and peanut butter; beat until light and fluffy. Gradually add whipped topping and confectioners sugar, beating until smooth. Spoon into prepared crust. Freeze or refrigerate 8 hours. Garnish with chocolate shavings.
Cook roast and cut up fine. Saute beef, sausage and onions for a few minutes. Mix all meat together. Mix remaining ingredients and pour over meat. Simmer for 2 hours. Stir frequently during cooking time.
In a saucepan, boil together brown sugar, 1 1/2 cups hot water, salt and baking soda for 20 minutes. Meanwhile, soak raisins in the 2 cups of very hot water. After syrup is cooked, put soaked raisins (with water) into hot syrup and thicken with a thin paste made of cornstarch, granulated sugar and some water. Cook until very thick and glossy. Remove from heat and stir in half and half. Stir until smooth and creamy. Pour into pie shells. Cool and refrigerate. Top with whipped cream.
Soak crackers in milk. Mix with meat, chopped onion and eggs. Form into balls.
Mix corn meal, milk, eggs and corn together and set aside. Brown ground beef and drain. Pour 1/2 of corn meal batter into greased 15 x 9-inch baking dish. Put in layers next the cheese, meat, onion and pepper. Pour on remaining batter. Bake at 350° for 45 to 50 minutes. Makes 4 servings.
In the afternoon shave the fruit skins very thin and about an inch long. Break inside in pieces, taking out seeds and inner core. Measure and to 1	part fruit, add 3 parts water. Let stand overnight. In the morning boil hard for ten minutes. Then put away until next morning. Measure mixture, add 1 pound of sugar to each pint. There will be 6 or more pints according to size of fruit. Place on stove and boil hard for about 1 hour. Do not cover. Test by cooling a few drops until it jells.
Crumble flour and shortening. Mix and add warm milk, yeast, eggs and sugar. Mix dough with wooden spoon or until dough doesn't stick to bowl. Chill in refrigerator 3 or 4 hours. Divide dough into 4 parts. Roll each into rectangle, fill and fold the edges over and seal (don't let edges of rolls touch when baking). Let rise in warm place for 30 or 40 minutes. Bake at 350° for 15 to 20 minutes, or until light brown. Drizzle with powdered sugar icing, if desired.
Make a little or a lot; depends on amount needed. Add onion, mayonnaise, sugar and vinegar to taste.
Mix together in large pot. Add 1 tablespoon shortening (Crisco in can). Cook until cabbage is tender. Serve with crackers or corn bread.
Cook spaghetti in reserved chicken broth. In butter, saute until soft the celery, onions and bell peppers. Add tomatoes, mushroom soup and cheese. Drain spaghetti; combine with vegetable mixture. Heat thoroughly. Serves 20 to 25.
Put cucumbers and onions into a gallon jar. Mix all other ingredients and pour over cucumber and onions. Keep in refrigerator for three weeks. Ready to eat after three weeks. Keep in refrigerator until used up.
Put in microwave bowl and heat until chips are melted. Add nuts and put in 6 x 8-inch dish. When set, cut in squares.
Slice rolls. Beat eggs with milk. Pour over rolls. Let stand 15 minutes. Grease a deep ovenproof dish. Spread a layer of bread mixture in dish. Sprinkle with raisins, almonds, apples, sugar and small pieces of butter. Continue until all ingredients are used up. Bake in a 300° oven for about 30 minutes. Serves 4 to 5.
Mix all ingredients. Put in a loaf pan and bake at 350° for 30 minutes. Pour topping over meat loaf and cook 30 minutes.
Cream softened butter and sugar until light and fluffy. Add egg, milk, chocolate and vanilla; mix well. Add combined dry ingredients and nuts to creamed mixture; mix well. Drop rounded teaspoonfuls of dough on cookie sheets. Bake at 375° for 9 to 11 minutes or until set. Cool and frost with:
Mix together first 12 ingredients and pour into 5-quart Dutch oven. Place bacon on top. Bake at 450° until bacon is done. Will serve 25.
Heat tortillas until warm and pliable. For filling: blend chicken, Monterey Jack and chopped onion in large bowl. Fill Tortillas, roll and place seam side down in shallow glass casserole. For topping: thoroughly mix soup, picante sauce and 2 cups shredded Cheddar cheese. Spoon over enchiladas and cook uncovered in microwave on high 5 to 10 minutes or until heated through and cheese is bubbly. Makes about 6 servings. For conventional oven: Bake approximately 20 minutes at 350°.
Heat the refried beans. On a large platter, assemble the ingredients in layers: first the chips, then the beans, then the lettuce, tomatoes, onion, half the cheese, the salsa and the rest of the cheese. Put in the broiler for 2 minutes and serve.
Lightly brown meat and drain well. Mix oregano, meat, tomatoes, tomato sauce, water, onion, bell pepper, mushrooms, garlic and seasonings to make the sauce. Cook sauce all day. Cook noodles and drain well.
Make dressing by mixing sour cream, mayonnaise, mustard, vinegar, salts, sugar and pepper. Add remaining ingredients and toss to blend. Cover and refrigerate at least 1 hour before serving.
Saute celery and onion in oleo. Cook broccoli and drain. Mix together rice, broccoli, cheese, soups, mushrooms, sauteed celery and onions. Mix well. Bake at 350° for 30 minutes. Top with French fried onion rings.
Sift together dry ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 minutes. Add eggs and vanilla. Beat 2 more minutes (batter will be thick). Pour into two greased and floured 9 x 1 1/2-inch cake pans or two 8-inch cake pans. Bake at 325° for 25 to 30 minutes. Cool cakes 15 minutes before removing from pans. Cool on wire rack.
Remove fat from deer meat and cut on grain into 1/4-inch strips. Marinate in ingredients overnight. Remove from marination. Bake in warm oven for 4 hours, turning over after that time. Bake it 4 more hours. Need to bake the meat on racks covered with aluminum foil.
Boil chicken until done, then cube. Cook noodles in broth. Saute onion in oleo. Add cheese and melt. Add soup, partially drained Ro-Tel and chicken. Drain noodles. Add sour cream and noodles to mixture. Pour into greased casserole and bake at 350° for 25 minutes.
Brown pork in melted fat in skillet over medium heat. Add water, peppers and onions. Simmer until tender. Add pineapple with syrup, vinegar, soy sauce, salt and brown sugar mixed with cornstarch. Bring to boiling point and simmer until sauce is thick and meat is tender. Serve on rice.
Boil eggs in water covering the eggs for 10 to 15 minutes. Peel off egg shell. Slice eggs long way in 1/2. Take yolks and add to a bowl. Add Italian dressing mix to a paste. Add mustard. Combine and take a spoonful and fill eggs. Sprinkle paprika. Chill and serve.
Take ingredients and place in large pot. Cover; slightly simmer 4 to 5 hours until tender. Remove meat from liquid. Keep warm. Skim fat from liquid. Add 6 medium potatoes, pared and 6 small carrots. Cover. Bring to a boil. Cook 10 minutes. Add 6 cabbage wedges and cook 20 minutes longer. Serves 6.
Drain fluid from beans. Mix all other ingredients. Place beans and marinade mixture in large bowl with tight-fitting lid. Refrigerate at least 8 hours (stir now and then).
Saute onion in butter. Stir in flour and salt. Blend in evaporated milk. Cook and stir over medium heat until thick and bubbly. Add cheeses. Stir until melted. Remove from heat. Stir in macaroni and hot dog slices. Pour in 1 1/2-quart casserole dish. Sprinkle with bread crumbs. Bake at 350° for 40 minutes.
Put all ingredients, except rice, in saucepan. Bring to a boil; add rice. Reduce heat. Cover and cook 25 minutes. Serve with favorite dish.
Combine all ingredients, except vanilla. Cook in double boiler until thickened. Add vanilla. Pour into unbaked pie shell. Bake at 400° for 35 minutes.
Beat eggs. Add sugar, oil, vanilla, apples and all other ingredients. Mix well and press into a 9 x 13-inch pan sprayed (or greased and floured). Bake at 325° for 1 hour. May top with a large container of whipped topping if desired.
Spray 9 x 13-inch pan with Pam. Place bread on bottom. Layer all other ingredients: sausage or ham, hash browns, Cheddar and Mozzarella cheeses and eggs. Bake at 350° for 30 to 40 minutes.
Cut cake into small 1-inch pieces; cover bottom of 4-quart bowl with cake. Prepare pudding as directed on box. Cover cake in bowl with chocolate pudding. Cover pudding with Cool Whip. Cover with vanilla pudding, then Cool Whip. Place a teaspoon of chocolate pudding to garnish the center of top layer of Cool Whip. Enjoy!
Cook broccoli in salted water until almost done. Drain and arrange in buttered baking dish about 11 1/2 x 7 1/2-inches. Place cooked chicken on top of broccoli.	Combine soup, milk, lemon juice, curry powder and mayo. Mix well and pour over chicken. Sprinkle cheese over all. Combine bread crumbs with butter and sprinkle over top. Cook in preheated oven at 350° for 30 minutes.
Empty milk into large bowl. Stir in lemon juice. Drain fruits. Add only the fruits. Add Cool Whip and coconut. Stir well. Pour into graham cracker pie crusts. Refrigerate until firm.
Cook noodles according to package directions; drain well. Pour butter over noodles; add garlic powder and parsley, tossing gently. Place noodles in a serving dish. Sprinkle with grated cheese.
Cream the butter well. Add sugar in small amounts at a time and cream after each addition. Add eggs, one at a time, and beat well after each egg, 1 minute. (Use electric mixer for creaming and beating.) Add flour and continue beating. Add vanilla and mix. Bake in tube pan that has been greased well and has 3 layers of paper, cut to fit bottom. All 3 layers of paper should be greased. Bake at 325° for 60 to 75 minutes. Take cake from pan and wrap in cloth while warm.
Mix all together except soup or juice. Make into patties. Roll in flour. Brown in fat on both sides. Place in casserole. Pour soup or juice over top. Bake at 350° for 45 minutes to 1 hour.
Wash and chop spinach. Saute onions and mushrooms in butter. Blend in flour and seasonings. Add half and half and slowly heat to boiling. Cook 5 minutes. Arrange layers of spinach and layers of sauce in buttered baking dish, ending with sauce. Sprinkle with cheese and bake 45 minutes at 325°.