HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place lettuce leaves on two salad plates. Arrange 2 apple quarters, peel side up, on lettuce. Use dabs of peanut butter to place raisins in space between apple quarters. Place 1 grape at the stem end of apple for head. For legs, cut the remaining grapes lengthwise into 4 pieces; place 3 on each side of ladybugs. Place small dabs of peanut butter on remaining raisins; gently press on apples for spots.
Put 1/2 bag crumbled chips on bottom of 8 x 12-inch casserole. Brown hamburg and onion, drain. Add tomato sauce, nacho cheese soup and taco seasoning mix. Cook until boiling. Spoon over chips in pan. Spread sour cream over top. Put grated cheese on then other 1/2 bag chips on top. Bake 25 minutes at 350°.
Cream the shortening, sugar and grated orange rind, then add sweet milk, salt and nutmeg. Mix. Sift flour, cream of tartar and soda and add flour (enough to handle). Add vanilla.
Cut broccoli flowerets; cut in bite-size pieces. Trim and discard tough stalk ends. Peel remaining stalks and stems, then cut diagonally into 1/2-inch thick slices. Place on a rack over boiling water in a pan (about 5 quarts). Cover and steam on high heat until barely tender-crisp, 1 or 2 minutes. Immerse in ice water until cold. Drain well.
Mix all dry ingredients together. Add eggs, milk and cooking oil. Stir in onion, cheese and peppers. Bake at 450° in a greased jelly roll pan. Remove from oven when nicely browned and tests done with a toothpick. Cut in squares. Serves 8 to 10.
Drain pineapple well, pressing out excess syrup with back of spoon. Cream the butter and sugars until light and fluffy. Beat in eggs until blended. Beat in pineapple, carrots, raisins and vanilla. Combine flour, soda, cinnamon, ginger and salt. Beat small amounts of dry ingredients into pineapple mixture until well blended. Pour into greased and floured 13 x 9-inch baking pan. Bake in a 350° oven for 50 to 60 minutes or until toothpick inserted comes out clean. Cool completely. Frost.
Heat sugar, oil and vinegar until sugar dissolves. Put all other ingredients in bowl. Pour dressing over and let stand overnight in refrigerator.
Put in bread maker in order listed. Push button for white bread or mix in a large bowl; knead until elastic. Let rise. Punch down and knead 3 minutes. Let rise; form into 2 loaves. Put in bread pans. Let rise. Bake at 350° for 1 hour.
Drain cherries thoroughly and place on paper toweling. Mix together butter, syrup and salt. Blend in sugar. Knead until smooth. Chill, if too soft. Wrap about 1 teaspoon of fondant evenly around each cherry. Roll in palm of hand to smooth surface. Place on waxed paper on a baking sheet. Chill until firm. Melt chocolate in small saucepan over low heat until smooth. Holding cherries by stem, dip one at a time in chocolate. Place on waxed paper on baking sheet and chill until firm. Store in covered container in the fridge.
Cream sugar and shortening. Add egg and molasses. Combine flour, seasonings and soda. Add and mix well. Form into small balls and roll in sugar. Bake at 375° for 8 to 10 minutes.
Mix all ingredients well. Bake at 350° for 40 to 45 minutes. Use Pam and spray in a Bundt pan or you can use a 9 x 13-inch pan.
Cream powdered sugar, orange juice and butter. Add vanilla wafers and pecans. Form into balls; roll in coconut. Freeze. Serve frozen.
Cook shredded beef in oleo until edges curl. Remove beef. Blend flour into oleo; gradually add milk. Cook, stirring constantly, until thick. Add beef and mix well. Add Worcestershire sauce. Spoon over crisp chow mein noodles or hot toast.
Combine flour, baking soda and salt; set aside. In a large bowl, combine margarine, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well. Stir in chocolate morsels and nuts. Divide dough into quarters. On waxed paper, shape each quarter into a 9-inch roll. Roll in the waxed paper. Refrigerate up to 1 week or freeze up to 8 weeks.
Cook vegetables in water until tender, about 20 minutes. Add oleo. Mix flour, milk and sugar. Add to vegetables. Add clams last; simmer 5 minutes, just until thickened.
Cook meat on slow fire, stirring all the time, until the water has evaporated, then add all the ingredients; cook until meat is tender and gravy is thick.
Shred cabbage coarsely; fry in bacon drippings, covered, for 30 minutes or until tender. Salt and pepper to taste.
Mix all ingredients thoroughly with clean hands. Chill dough. Roll out 1/3 to 1/2-inch thick. Cut into squares or shapes using cookie cutters. Place on ungreased baking sheet. Bake 20 to 25 minutes at 300°. The tops should not be brown.
Combine dry cake mix, peanut butter, butter and eggs. Stir until well mixed. Press 2/3 of mixture into 13 x 9-inch pan. Reserve the rest for topping.
In a heavy, large saucepan, put sugar and evaporated milk. Bring slowly to a rolling boil. Let it boil for no longer than 8 minutes. Remove from heat and add marshmallows, chocolate chips and butter or margarine. Stir until melted. Add nutmeats and vanilla. Spread on a large ungreased pan and when cool, cut into squares.
Toss pasta, cooked with dressing and Salad Supreme. Add assorted chopped raw vegetables. Chill and serve.
Preheat oven to 400°. Rinse beans with cold water and drain. In a 9 x 13-inch baking dish, combine beans, peppers, corn, tomatoes, dip, Cheddar cheese, chili powder and cumin.
Combine ingredients. Mix into balls about the size of walnuts. Bake at 350° for 10 to 15 minutes.
Boil laundry starch. Pour into several jars. Mix a little poster paint with the starch.
Cut off ends of cucumber. Using tines of a fork, score peel of cucumber. Cut in half crosswise, removing and discarding seeds with a melon baller or small spoon; set aside.
Combine the first 4 ingredients and mix well. Watch for lumps in the brown sugar and throw away any lumps. Add remaining ingredients in order given, mixing well after each addition. Place in rolls on waxed paper in the freezer and use as needed. Makes 15 to 20 rolls (depends on your size roll) or 30 dozen. To bake, place by teaspoon on ungreased cookie sheet. Bake at 350° for 8 minutes (no longer).
Blend together graham cracker crumbs and butter; press into buttered 12 x 9 x 1 1/2 pan. Into mixer, add powdered sugar, eggs, soft margarine, vanilla and rum extract; beat for 5 minutes. Spread over crust and chill, then slice bananas lengthwise over cream mixture. Drain pineapple and spread over bananas. Whip Dream Whip; spread on top and garnish with nuts and cherries.
Saute onion in 4 tablespoons butter until soft. Stir in flour. Add water and cook until thickened. Blend in cheese. Combine sauce with broccoli and eggs. Blend well. Place in greased dish. Melt 2 tablespoons butter and combine with 1/2 cup bread crumbs. Sprinkle on top of broccoli mixture. Bake at 350° for 30 minutes.
Cook yams until tender, but not soft. Two (1-lb.) cans can be substituted. Cut yams in half and arrange in lightly greased, shallow 2-qt. casserole. Top with 1 cup coconut. Combine butter, brown sugar and cream; mix well and pour over yams. Top with remaining coconut and cherries. Broil 5-inches from heat for 5 minutes or until coconut is light golden brown.
Drain the vegetables, reserving liquid. In a large saucepan, saute onion in a tablespoon of margarine until translucent. Add turkey, bouillon, water, teriyaki and Worcestershire sauce. Combine cornstarch and 1/4 cup of water until mixed well. Add to turkey mixture. Stir constantly until thickened. Add vegetables. Heat until warmed through. Serve over cooked rice.
In large mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir well. In large measuring cup, combine eggs, milk, butter and lemon juice. Stir liquid ingredients into flour mixture until blended. Turn into buttered 13 x 9-inch baking dish. Sprinkle blueberries evenly over batter. Sprinkle with Crumb Topping. Bake at 375° for 40 to 45 minutes. Can be served warm or cold.
Cream margarine with sugar. Add eggs and mix well. Add flour. Mix. Add buttermilk, bananas and nuts. Mix all. Pour into two loaf pans sprayed with Pam or greased. Bake for 40 to 45 minutes at 350°.
Mix together and serve with cauliflower or celery sticks, or any other vegetable.
Cook sausage and onion until browned. Stir in potatoes, sauce mix and water. Heat to boil. Reduce heat and simmer, covered, for 10 minutes. Stir in carrots; cover and simmer 10 more minutes. Stir in broccoli and cheese. Cover and cook 5 to 10 more minutes until broccoli is heated and cheese is melted.
Heat oven to 375°. Beat cream cheese, bacon, Parmesan cheese, onion, parsley and milk in small mixing bowl at medium speed with electric mixer until well blended. Separate dough into eight rectangles; firmly press perforations together to seal. Spread each rectangle with 2 rounded measuring tablespoonfuls cream cheese mixture. Cut each rectangle in half diagonally; repeat with opposite corners. Cut in half crosswise to form six triangles. Roll up triangles, starting at short ends. Place on greased cookie sheet; brush with combined egg and water. Sprinkle with poppy seed, if desired. Bake 12 to 15 minutes or until golden brown. Serve immediately. Makes about 4 dozen.
Preheat oven to 400°. Dip chicken in beaten egg; coat with remaining ingredients. Place in greased shallow baking dish. Bake for 20 minutes, or until tender.
Preheat oven to 350 degrees. Grease and flour a 13x9x2-inch pan. Melt butter and peanut butter in saucepan over low heat. Add remaining ingredients. Stir until blended. Pour into prepared pan and bake for 25 to 30 minutes. Cool and cut into squares.
In a large bowl, mix cream cheese and oleo until light. Stir in remaining ingredients until blended. Serve at room temperature. Makes 1 1/2 cups.
Brown ground chuck. Drain. Add onions and bell peppers. Add chili powder, kidney beans, and tomatoes. Add salt and pepper to taste. Let simmer for 30 minutes.
Combine sugar, pepper, sesame seeds, water, soy sauce, sesame oil, ginger, garlic, and scallions. Mix well. Add meat and marinate several hours or overnight. This is a very flexible recipe. Once marinated, the meat can be grilled, broiled, or stir-fried. Beef or pork can be subsituted with good results.
Cream milk and lemon juice. Add next 3 ingredients. Fold in Cool Whip. Put in pie crusts. Makes 2 pies. Keep refrigerated.
Mix margarine, peanut butter, sugar, brown sugar, eggs, and vanilla. Add flour and baking soda; mix well. Roll into 1 inch balls and roll in sugar. Place about 2 inches apart on greased cookie sheet. Flatten in a crisscross pattern with a fork dipped in sugar. Bake at 350° for 12 to 15 minutes. Do not over bake as this will cause the cookies to be hard when cooled. Cool on wire racks.
Heat over to 350°. Beat butter, shortening and sugar together. Add egg and vanilla. Beat well. Combine flour, baking powder and baking soda and stir into butter mixture a little at a time. Shape into 1-inch balls and roll in additional sugar. Place on greased cookie sheet and flatten them slightly with the bottom of a glass. Bake for 10-12 minutes. Cool on rack. Makes about 5 dozen cookies.
Mix together cake mix, eggs and vegetable oil. Add chocolate chips, etc. if desired. Bake at 350° for 8 to 10 minutes. Spray baking sheets with Pam before placing cookies on to bake.
Drain beets; save juice. Boil 1/2 cup water; add beet juice, salt and 1/3 cup vinegar. Bring to a boil. Dissolve Jell-O in boiling mixture. Remove from heat. Add sugar; let set until syrupy. Add diced beets, chopped onion and celery. Add horseradish, if desired (this gives an entirely different flavor to salad). Pour into a shallow, square pan. After congealed, may spread with softened cream cheese.
Cut cake in half. Tunnel out middle of bottom of cake. Crumble cut out portion into a large bowl. Make pudding following directions on box. Add 1/2 Cool Whip and mix. Add to crumbled cake. Pour or spoon into tunneled portion of cake. Replace top of cake. Spread Cool Whip over cake.
Split the chicken breasts in halves. Place in soup kettle and cover with water. Add bay leaves, celery, some of the parsley (save some for garnish) and the garlic. Add 2 teaspoons of salt, if desired. Bring to boil; simmer, covered, for 30 minutes. Strain and discard pulp (but save the broth). Let the chicken cool enough to handle, then remove the skin. Tear the meat from the bones and cut into pieces about the size of a half dollar.
Preheat oven to 375°. Meanwhile, in 12 x 8-inch baking dish, arrange chicken, skin side up. Drizzle with margarine. A dash of Italian seasoning in the margarine is very tasty, too. Bake 40 minutes.
Cream together butter flavor Crisco, brown sugar, sugar, milk and vanilla in a large bowl. Also add eggs plus peanut butter. Blend until creamy. Add all the dry ingredients and mix into creamed mixture, gradually. Then stir in chocolate chips. Place cookie dough onto plastic wrap and roll. Chill until you are ready to bake the cookies. Slice cookie dough and bake at 375° for 8 minutes for chewy cookies. Makes about 6 dozen cookies. You may also freeze this cookie dough if you don't use it all.
Brown meat and onion. Add all liquid ingredients. Simmer 15 to 20 minutes. Add cheese and simmer until melted.
Brown sausage and drain. Add onions and green peppers. Cook until vegetables are slightly tender. Add rest of ingredients. Serve warm with corn chips.
Tenderize pork chops; salt, pepper and flour them. Fry along with potatoes and onions until they are brown. Drain oil. Pour tomatoes and juice over ingredients and simmer for 30 minutes. Add a little water, if necessary.
Arrange in layers in the order given. Sprinkle frozen peas (do not cook) over the first 4 ingredients. Spread salad dressing over peas. Sprinkle sugar; then sprinkle grated cheese over this. Fry bacon crisp, then drain and break into pieces and sprinkle over the top. Refrigerate overnight.
Boil potatoes and put in large bowl with green onions, celery and celery seed. Cut bacon into small pieces and fry until crisp. Do not drain. Add flour gradually, stirring constantly, until thickened. Add vinegar, water and sugar, stirring until smooth. Immediately pour mixture over potatoes and mix well.
In small bowl, combine the oil, vinegar, mayonnaise, garlic, mustard, Worcestershire sauce and pepper; set aside. In a large salad bowl, combine romaine and pepperoni. Drizzle with dressing; sprinkle with croutons and Parmesan. Serve immediately. Serves 8.
Mix first 5 ingredients in baking dish. Top with cheese. Bake at 300° for 30 minutes.
Boil chicken; debone. Dip tortillas in hot broth. Place on bottom of 9 x 12-inch pan. Add layer of chicken, onion and cheese, then repeat: tortillas, chicken, onion and cheese until pan is filled.
Put egg, water and chicken in large bowl. In large plastic bag, put seasonings and chips and chicken, shake until well coated. Put on pan, sprayed with cooking oil. Bake, uncovered, 12 minutes or until chicken is tender and no longer pink. Bake at 400°.
Beat together brown sugar, eggs and vegetable oil. Mix in chocolate chips, nuts and vanilla. Add flour, baking powder and salt. Continue beating until mixture is well mixed. Spread in 9 x 16-inch jelly roll pan. Bake at 350° for 30 to 35 minutes. Let cool before removing from pan. Cut into bars.
Boil potatoes until done. Drain. Add margarine and onions. Cover until margarine has melted. Add eggs, mayonnaise, pimiento and tuna. Stir to mix. Serve warm.
Sift together flour, sugar, baking powder, salt and baking soda. Combine egg, orange juice and oil. Add dry ingredients, stirring just until moistened. Fold in cranberries and walnuts. Bake in greased 9 x 5 x 3-inch loaf pan at 350° for 60 minutes, until done. Remove from pan in 10 to 15 minutes. Cool. Wrap and store overnight.
Pare and grate potatoes into mixing bowl. Squeeze out excess liquid. Grate in onion. Add remaining ingredients, except shortening. Melt shortening in heavy pan. Drop batter by spoonful and fry until brown and crisp on both sides. Serve with sour cream, applesauce or cinnamon and sugar. Serves 4 to 6.
Dry ingredients into medium sized bowl, pouring oil and milk (in same measuring cup) but don't stir. Add all at once to flour mix and stir lightly with fork. Place 1/2 of dough between two squares of wax paper. Rol dough from center to edge in all directions. Carefully peel off top paper. Any dough which tears can be easily mended by pressing edges together without moistening. Lift pastry and bottom paper together. Place pastry, with paper side up, into 8 or 9-inch pie plate. After filling has been added then add top pastry the same way. Proceed with recipe directions for your pie.
Mix together soy sauce, lime juice, Worcestershire sauce, garlic, mustard and pepper. Place chicken in a bowl and pour over all. Cover and marinate 30 minutes or more. Remove chicken from marinade. Spray frypan with butter flavored cooking spray and heat to medium temperature. Add chicken and cook for 6 to 7 minutes on each side or until fork can be inserted in chicken with ease. Lid can be placed over frying pan part of the time. Yields 4 servings.
Sift flour with sugar, soda and salt. Beat eggs in bowl until thick and lemon colored. Add undrained fruit. Stir in dry ingredients and mix thoroughly. Pour into greased and floured 9 x 13-inch baking dish. Sprinkle nuts and brown sugar over top. Bake at 350° for 30 to 35 minutes or until it tests done.
Heat water to boiling; add broccoli and cook about 10 minutes. Remove from heat and add all other ingredients; mix well. Pour into a greased casserole and bake at 325° for 1 hour.
Cook cabbage until tender. Drain; fry onions in butter until light brown. Add to cabbage mix. Good with noodles.
Brown meat and onion in melted Swift'ning. Add beans, seasonings and tomatoes. Cover. Simmer gently about 15 minutes. Pour into a deep 9-inch pie plate rubbed with Swift'ning. Top with cornbread batter. Bake in a hot 425° oven for 20 minutes. To serve, cut pie shaped pieces.
In a 9 x 13 pan or dish, layer graham crackers. Mix pudding and sweet milk. Beat with hands or mixer until thick. Fold in cool whip and mix well. Pour over crackers in pan. Holding crackers in hand cover with chocolate frosting. The place on top of pudding mix until all is covered. Chill over night
Cut chicken into medium shrimp sized pieces and place in a 9 x 13-inch baking dish. Melt oleo in a saucepan over low heat; add remaining ingredients. Cook over low heat 2 minutes, then pour over chicken. Bake in preheated oven 10 minutes at 350°. Separate chicken pieces and cook 10 to 15 minutes more. Have enough spaghetti cooked for 2 and when chicken removed from oven push to side and stir in cooked spaghetti. Eat and enjoy.
Combine cheese, corn, celery, onion and cracker crumbs; stir in the eggs, milk and butter. Mix well. Pour into a greased 2-quart casserole. Bake, uncovered, at 350° for 50 minutes. Sprinkle with parsley if desired.
Precook linguini. Add a little oil and let stand in refrigerator, In a large frypan or wok, cook the pork strips slowly. When pork is thoroughly cooked, add celery, onions and green peppers. Toss and cook briefly, the vegetables must stay crisp. Reduce heat and add linguini, soy sauce and garlic powder. Toss until all ingredients are well mixed and linguini is heated thoroughly.
Mix Cool Whip and orange jello. Blend in cottage cheese. Drain pineapple and oranges. Mix pineapple and oranges in Cool Whip mixture. Cool for 3 to 4 hours in refrigerator.
Cook the carrots just until crisp-tender. Drain. Combine all remaining ingredients in a large bowl. Mix well. Add carrots. Stir until well mixed. Cover and refrigerate at least 3 to 4 hours. Serve cold as a salad or warm it and use as a side dish. Store in refrigerator for up to 2 weeks. Yields 8 cups.
Stir together the flour, sugar, salt and baking powder. Stir in egg.
Mix box of confectioners sugar with 1/2 cup water and boil for 5 minutes. Remove from heat and add Marshmallow Creme. Stir into mixture. Add peanut butter and stir until thickens. Grease plate with butter. Pour candy into plate. Let cool, then cut into squares. Serve.
Cream cream cheese and spread on serving dish. Spread meat on top, then spread sauce on top. Serve with crackers.
Sift sugar, flour, soda and cinnamon together. Melt together oleo, cocoa and water. Bring to a boil and pour over dry ingredients. Add buttermilk, eggs and vanilla. Pour into a greased pan. Bake 20 minutes at 400°.
Mix all ingredients except cheese. Put in greased iron skillet. Press in cheese with fork. Bake at 400° for 40 to 45 minutes.
Beat all ingredients until creamy. Spread on ham slices and stack. Freeze 2 hours. Remove and cube 1 hour before serving. Put a toothpick in the center of each cube.
Flour and pan-fry chicken until golden brown. Add all other ingredients to soup. Place chicken in a glass baking dish and pour mushroom mixture over the chicken. Cover with foil and bake at 375° for 45 minutes.
Cook cranberries following package directions until they all pop open. Cool completely. Drain juice from fruit and mix fruit into cooled cranberries. Add more or a little less fruit to taste. Make extra. This is a hit at holiday dinners!
If you use potatoes, boil first. If you don't use the potatoes, be boiling the eggs while mixing the other ingredients together. Let potatoes cool before adding to the other ingredients. Mix all ingredients together. Put in refrigerator.
Sift together flour, cinnamon, baking soda and salt. Add sugar and set aside. Beat eggs; then beat in oil and vanilla. Add flour mixture; then apple slices and nuts. (Mixture will be thick.) Spread in a greased 13 x 9-inch pan. Bake at 350° for 45 to 60 minutes. Very good.
Sift flour and sugar once. Put oleo in mixing bowl and cream. Add about 2 tablespoons of flour and mix. Add 1/2 sugar, mix, add other 1/2 sugar and mix. Add eggs one at a time alternately with flour. Mix well and add flavoring. Cook until golden brown on 350° (about 1 hour).
Bake potatoes. Cool, cut in half and scoop out pulp. Set aside. Melt butter over low heat. Add flour, stir until smooth. Cook 1 minute stirring constantly. Gradually add 6 cups milk. Cook on medium heat. Stir constantly until thick and bubbly. Add potatoes, salt, pepper, 1/2 green onions, 1/2 bacon bits, 1 cup of cheese. Cook until heated. Stir in sour cream. Add extra milk if needed. Garnish with onions, bacon, and cheese.
Trim fat from chops. In large skillet over medium heat, rub fat over bottom of skillet to grease well. Discard fat. Add chops and brown well on both sides. Sprinkle with salt and pepper. Add the shallots, vermouth or chicken broth and rosemary (if dried). Over high heat, heat to boiling. Reduce heat to low, cover and simmer 10 to 15 minutes, or until pork is tender. Remove chops and skim fat. If using fresh rosemary, sprinkle over chops now. Then spoon pan juices over chops.
Soak beans in water to cover overnight. Drain and set aside. Heat olive oil in a large Dutch oven over medium heat. Add sausage and cook until done. Drain sausage on paper towels and set aside. Reserve drippings in Dutch oven. Add ham, onions, carrots, green bell pepper, garlic, pepper, thyme, cumin and bay leaf to reserved drippings in Dutch oven; saute 5 minutes. Thinly slice reserved sausage. Add sausage, reserved beans, undiluted chicken broth and 7 cups water to Dutch oven, stirring well. Bring to a boil. Partially cover. Reduce heat and simmer 3 1/2 hours or until beans are very tender, stirring occasionally. Stir in sherry and parsley. Simmer over medium heat, partially covered, an additional 30 minutes. Enjoy it!
Mix and beat until creamy the sweet potatoes, sugar, eggs, butter, milk, nutmeg, cinnamon and vanilla (optional). Bake at 400° for 20 minutes.
Mix first six ingredients to make cornbread. Mix the remaining ingredients. Boil chicken in plenty of water for broth. Mix this with other ingredients and put in a greased pan. Bake about 1 hour at 450°.
Cream together eggs and sugar, add pumpkin and mix well. Sift together flour, baking powder, baking soda, cinnamon and salt, add to creamed mixture. Fold in raisins and nuts. Fill muffin cups 2/3 full and bake at 350° for 25 minutes.