HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash avocado with fork, potato masher or in food processor. Add all other ingredients and chill. Leave the avocado pit in the guacamole to prevent browning. Check the seasoning before serving. This recipe is for 1 avocado. If you use more simply increase all other ingredients to taste.
Combine and drizzle over squash. Bake at 350° for 20 minutes.
Dissolve 1 tsp. sugar in the water and sprinkle the yeast over it. Add 1 Tbsp. of sugar, stir and let stand for 10 minutes. Combine the yeast with the milk, lightly beaten eggs, salt 2 Tbsp. of sugar, oil, and 2 cups of sifted flour. Beat until smooth. Cover and let rise in a warm place until light and bubbly, about 1 hour. Mix in enough flour to make a light but slightly sticky dough, then knead in bowl until smooth and elastic. Now form dough into a bowl and very lightly oil dough enough to cover the whole dough ball. Cover bowl of dough with a warm damp dish towel, lightly damp only. Let rise in warm place until it doubles in size. Punch down and allow dough to rise again slightly.
Place all ingredients in large pot. Bring to a boil; lower heat and simmer 45 minutes to 1 hour.
Heat oil in a frying pan to a depth of about 1/2-inch. Have enchilada sauce heated in a large saucepan. Dip tortillas one at a time into hot oil for about 15 seconds and turn over for another 15 seconds to soften. Dip tortillas in enchilada sauce and stack on plates (3 to 4 per plate) with onion and cheese sprinkled between each layer and on top. Fry the eggs and put on top of each stack. (Keep plates of enchiladas hot in oven while cooking eggs.) Pour any leftover sauce over enchiladas and top with lettuce and tomatoes. Serves 4.
Preheat oven to 325°. Butter a 9 x 13-inch baking pan. Cream the butter for 2 minutes. Add honey and molasses. Cream mixture for 2 minutes longer. Beat in eggs, one by one. Mix together flour, baking powder, baking soda, ginger, cloves, cinnamon and nutmeg until well combined. Stir mixture units the batter alternately with the boiling water. Stir until smooth.
In saucepan (or microwave) heat chocolate, butter and water; stir until blended. Cool slightly. Add egg yolks, sugar and vanilla; stir until smooth. Chill until mixture is spreading consistency (about 45 minutes). Slice cake horizontally into 6 layers. Spread chocolate between layers, then on top and sides. Chill at least 45 minutes before serving. Cut into thin slices. Very rich!
Lukewarm milk. Put in shortening, salt and sugar. Let cool. Dissolve yeast in small amount of lukewarm milk. Add beaten eggs to first ingredients. Stir in flour, slowly, to make thick dough. Let rise in large bowl until doubled in bulk. Turn out on floured board. Knead well.
Peel and slice potatoes 1/4-inch thick. Mix potatoes, soup, onion, pepper and salt in a casserole dish (9 x 12-inch). Slice linguica and put on top. Bake in oven at 350° for 1 hour or until potatoes are soft.
Place chicken pieces, skin side up, in a microsafe baking dish. Arrange thicker pieces towards edges of dish. Pour melted butter over chicken. Sprinkle with salt, pepper and ginger; top with celery. Cover dish with waxed paper. Microwave at High power for about 16 minutes, turning dish once if the oven is not a rotating one. Rearrange chicken pieces. Mix pineapple juice with brown sugar, water, soy sauce, vinegar and cornstarch in a microsafe measuring cup. Microwave at High power for 3 minutes, until mixture thickens, stirring once. Pour mixture over chicken. Add pineapple chunks and red pepper. Cover with waxed paper; microwave at High power for another 6 to 8 minutes, until chicken is tender and juices run clear when chicken is pierced with a fork.
Combine cream cheese and margarine, mixing until well blended. Add remaining ingredients. Mix well. Chill. Makes approximately 1 2/3 cups of spread.
Preheat oven to 350°. In medium mixing bowl, beat egg yolks. Stir in Eagle Brand, ReaLime and food coloring, if desired. Pour into pie shell. In small mixer bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, but not dry. Spread on top of pie, sealing carefully to edge of shell. Bake 12 to 15 minutes or until golden brown. Cool completely. Chill thoroughly.
Cook the noodles in water until tender and drain well. Brown and drain the meat. Add the tomato sauce, sugar, salt, garlic salt and pepper. Add the cooked noodles and stir until blended. Set aside.
Grind raisins and peanuts through food grinder using medium blade, set mixture aside. Sift together flour, baking powder, salt, nutmeg and cinnamon into very large bowl or dishpan. Cut in lard into the mixture using pastry blender or two knives until it forms fine crumbs. Add ground raisins and peanuts, sugar and quick cooking oats, mix well. Dissolve baking soda in buttermilk. Add molasses and 3 of the eggs. Beat with rotary beater until blended. Add the flour mixture and mix well. Drop by heaping tablespoonfuls about 3 inches apart. Flatten each with floured bottom of drinking glass to 2 1/2 inch round. Beat with rotary beater one egg until well blended. Brush tops of rounds with egg batter. Bake at 375° for 8 to 10 minutes or until golden brown. Makes about 54 cookies.
Brown ground chuck; drain off all liquid, then add water and the rest of the ingredients. Cook on low for 1 hour.
Mix sugar and water; simmer for 5 minutes. Chill. Chill juices and 7-Up. Mix sugar and juices in bowl. At serving time, pour in 7-Up. Add ice cubes; garnish with mint leaves. Makes 7 quarts or about 60 punch cups.
Mix Jell-O and water as directed on package. Cool. Grind and combine oranges, apples, cranberries and pecans. Add sugar to mixture. Stir and let stand for 10 minutes. Add Jell-O; mix well and refrigerate.
Heat oven to 425°. Grease square pan (8 x 8 x 2 inches or 9 x 9 x 2 inches). Blend all ingredients for about 20 seconds. Beat vigorously for 1 minute. Pour into pan. Bake for 20 to 25 minutes, or until golden brown.
Arrange apple slices in 8 x 1 1/2-inch round pan, lightly greased with butter. Mix oats, sugar, flour and cinnamon. Sprinkle this mixture over the apples. Bake at 350° for 35 to 40 minutes. Serve warm topped with whipped cream or ice cream.
Melt butter. Stir in egg and cream, using wire whisk. Set aside. Boil noodles; drain and return to pot. Pour cream mixture over noodles; toss lightly, adding cheese and pepper. Reserve some cheese to serve at the table. Serves 4 to 6.
Grease and flour 3 layer cake pans. Combine Wesson oil, eggs and vanilla and beat. Add sugar. Sift and measure flour, soda and salt, mixing well. Fold in apples and nuts. Bake at 350° for 30 to 40 minutes.
Cut out top of loaf for the lid. Hollow out bread completely and save large pieces for dipping. Mix all remaining ingredients including the bread pieces and put in loaf. Replace top and wrap in foil. Bake at 275° for 2 hours.
Preheat oven to 400°. Mix ingredients, then stir in blueberries (blueberries should be washed and drained). Pour into greased muffin tin. Cook until golden brown. Makes 12.
Preheat oven to 350°. With an electric mixer, cream together the butter and the granulated sugar. Add eggs, one at a time, beating briefly after each addition. Add extracts and flour. Beat until smooth. Grease a jelly roll pan and pour mixture into pan. With the blade of a table knife, mark off 20 squares. Put one tablespoon of pie filling in the middle of each square. Bake at 350° for 27 minutes. Let cool in pan for 15 minutes. Put a small amount of powdered sugar into a strainer and sprinkle a light dusting of the sugar onto the tarts. Cut into marked squares.
Mix all ingredients, except 3/4 cup Pepperidge Farm dressing mix. Place in a deep casserole dish. Sprinkle top with remaining 3/4 cup dressing mix. Bake, uncovered, at 350° for 30 minutes.
In a large skillet brown meat and remove from skillet with slotted spoon. Pour off fat, reserving 1 teaspoon in skillet. Add onion and garlic, saute 3 to 4 minutes, stirring frequently until softened. Add tomato sauce and paste, along with salt, pepper and oregano. Mix in the hamburger and simmer mixture for 15 minutes. Heat oven to 350°. Place 3 noodles in a 12 x 7 x 2-inch baking dish. Top with about a third of each of the following: sauce, Mozzarella and cottage cheese. Spread again with sauce, Mozzarella and cottage cheese. Top this with 3 noodles and complete with remaining third of the sauce and cheeses. Bake for 30 minutes or until cheese is bubbly. Serves 8.
Combine cream cheese, sugar, milk, rum, 1/2 cup pineapple and coconut in blender for 30 seconds. Fold in whipped topping. Spoon into crust; sprinkle with coconut. Freeze until firm (4 hours). Garnish with remaining pineapple. Let stand 5 minutes before slicing. Store leftover pie in freezer.
Slice and wash onions; set aside. Crush Ritz crackers. Set aside. Melt butter in a skillet and saute onions until they are clear. Put half the onions in an 11 x 8-inch baking dish. Sprinkle cheese over onions and then half of the Ritz crackers over the cheese. Repeat these layers. Pour milk over casserole and bake at 350° for 1 hour.
Line pan with whole or half graham crackers. Mix pudding and milk. Add Cool Whip; spread half over crackers. Add another layer of crackers. Add rest of pudding. Put a layer of crackers on top. Cover with chocolate icing.
Preheat oven to 350°. Melt the butter and oleo in large skillet and saute onions and peppers until tender. Combine corn (including liquid), eggs, sour cream, cheese and muffin mix with the sauteed onions and peppers. Pour into (vegetable spray coated) baking dish. Bake for 45 minutes in a 350° preheated oven.
In small heavy saucepan, heat butter. Add bacon and cook 5 minutes or until bacon is golden brown. Remove bacon and set aside. Add onions to pan and cook for 5 minutes. Remove onions and set aside.
Chop pecans with any fruits that need to be chopped. Mix with the Eagle Brand milk and bake in a 275° oven for about 2 to 2 1/2 hours. Let cool before removing from pan.
Combine all ingredients in large mixing bowl and stir until blended well. Spray two 9-inch pie pans with no-stick cooking spray (Pam). Bake at 350° for 30 to 40 minutes until golden brown.
Mix all together in layers. Cover and cook for 1 hour in 325° oven. Uncover and cook 15 minutes.
Pour ingredients into spray bottle and mix. Never mix ammonia with bleach containing products which may result in dangerous gas.
Beat egg yolks slightly. Stir in pancake mix and corn. Fold in slightly beaten egg whites. Drop by teaspoonfuls into hot oil. Fry until golden brown. Drain. Serve with syrup. Makes about 40.
Cook ground beef, onion, garlic and parsley in olive oil until beef is brown. Add tomato paste, water, salt and pepper. Simmer 1 1/2 hours, stirring often. Cook lasagne as directed. Put 1/2-cup or more in large, shallow baking dish, then half of cooked lasagne, meat sauce, Ricotta and eggs (mixed), shredded Mozzarella. Repeat layers, ending with meat sauce. Sprinkle with grated Parmesan. Bake at 375° for 30 minutes. Serves 8 to 10.
Marinate steaks overnight with whatever marinade that you like. Pour off marinade. Mix the 8 ingredients and rub on both sides of steak. Let sit for 20 to 30 minutes, then grill.
Cream shortening and sugar. Add eggs and mix well. Add other ingredients, mix well. Fold in nuts. Turn batter into greased loaf pan. Bake in 350° oven for 60 minutes. Let cool 10 minutes in pan. Remove from pan. Drizzle with glaze.
Cream oleo, sugars, eggs and vanilla. Stir in pineapple. Mix together flour, baking powder, soda and salt. Stir flour mixture into creamed mixture. Add 1 cup nuts. Drop by teaspoons onto greased cookie pan. Bake at 375° for 10 to 12 minutes.
Mix dry ingredients together. Stir in eggs, onions and milk. Mix together until smooth. Drop from spoon into hot oil. Fry until lightly golden brown.
Beat until smooth. May divide icing into small bowls and add food coloring for desired colors for decorating (best to use Wilton icing coloring).
Mix the soup with the cheese, milk and sour cream. Thaw vegetables. Mix half the onion rings. Spray dish. Mix all together in a 13 x 9-inch dish. Top with remaining rings. Bake 25 minutes at 350°. Stir. Bake more.
Cream the cheese and cut dried beef in small slices. Mix all together except pecans. Make into ball; roll in pecans. Chill.
Peel and quarter onions. Boil 45 to 60 minutes. Drain thoroughly and return to pot. Pepper lightly. Add sliced cheese and mix until cheese is melted. Pour mixture into pie shell. Cover with top. Flute well and pierce with fork. Bake until crust is golden brown. Set stand 5 to 10 minutes before slicing. Excellent main course. Serve with Caesar salad.
In a 9 x 13-inch pan, place meat. Pour 2 tablespoons liquid smoke over roast. Sprinkle with celery salt and garlic powder. Cover tightly with plastic wrap and refrigerate overnight.
Cook pasta according to package directions (al dente); drain. In large skillet, melt butter; cook ham and mushrooms until tender. Add light cream (low-fat). Heat to boiling. Cook until liquid is reduced to half, about 6 minutes. Add peas. Heat thoroughly. Toss with hot, cooked pasta and Romano cheese. Makes 4 servings, about 1 1/2 cups each.
Wash and peel mangos. Cut each into 6 slices. Place in skillet or chafing dish. Pour orange juice over the fruit and sprinkle with sugar. Heat to simmering, stirring gently to dissolve sugar and coat fruit. After 3 or 4 minutes, pour in tequila. Keep over medium heat.
Use a little of the flour to sprinkle over the fruit before mixing it into the dough. Drop the final mixture by teaspoonfuls on a greased cookie sheet and bake at 350° for 10 minutes or until golden brown.
Sift together flour, baking soda, and salt; set aside. Cream together shortening, peanut butter, and both sugars; add egg and vanilla to creamed mixture. Stir in sifted ingredients; mix well. Roll into balls and dip in sugar. Place on greased cookie sheet. Bake at 350 for 8 to 10 minutes. Remove from oven, place a Hershey kiss in center of cookie. Place back in oven for 2 to 3 minutes.
Blend cream cheese, onion, horseradish and Worcestershire sauce until smooth and spreadable. Separate the slices of turkey and ham, laying one slice of turkey on each slice of ham. Then spread with cheese mixture. Roll and fasten with toothpicks. Chill. Just before serving, slice into 1/2-inch slices. Makes about 50 pinwheels.
Combine all ingredients in order. Drop by teaspoonful onto greased cookie sheet. Bake 10 to 12 minutes at 300°.
Mix soup, green chiles, salt, onion and chicken. Spoon in corn tortilla; add cheese. Roll. Place on cookie sheet. Top with cheese. Bake at 350° for 20 to 30 minutes.
Cook meat with Creole seasoning in iron pot until brown; drain. Brown onions. Cook celery, bell pepper, parsley, garlic, tomatoes, sauce, paste and Worcestershire for 1 1/2 hours over low heat. Add meat and onions. Add chili powder and cayenne pepper. Add water to cover ingredients. Cook for 30 minutes. If recipe is not salty enough, add 2 more ounces of Tony's seasoning. Freezes well.
In mixing bowl, combine all ingredients, except barbecue sauce; mix thoroughly. Form into balls. Put in baking dish and brown in oven. Remove from oven; drain off excess grease. Cover with barbecue sauce. Bake in a 350° oven until done or put into crock-pot and simmer until ready to eat.
Brown garlic and onion in oil. Add chicken, tomato, red bell pepper, salt, pepper and bay leaf. Cover chicken and simmer for 10 minutes. After 10 minutes, add potatoes and pat of butter. Let simmer for another five minutes, adding a little amount of water in case the mixture gets too dry. Next, add peas. Let simmer another 10 minutes and it's done. Serve with white rice.
Mix crackers and margarine together and press in a 9 x 13-inch pan. Bake in a 350° oven for 10 minutes and allow to cool. Mix the pudding, milk and ice cream thoroughly and pour into the crust. Refrigerate 1/2 hour. Top with Cool Whip, chopped nuts and crushed Heath bars. Refrigerate at least 2 hours.
Mix 1 package of raspberry Jell-O and 2 cups of hot water; set in a 9 x 13-inch dish. Dissolve Knox gelatine in 1/2 cup of cold water, then add sugar, half and half cream, cream cheese, pecans and vanilla. Pour this over the raspberry Jell-O.
Spread blueberries evenly in pie crust. Mix remaining ingredients and pour on top of blueberries. Refrigerate before serving.
Boil chicken for 20 minutes and cut into long thin strips after cooking. Pare the radishes and cut into half and then into thin strips. Sprinkle salt over and drain after a few minutes. Mix seasonings and dress them with radishes and chicken. Place the lettuce leaves on the plate and in the center of it. Sprinkle sesame seed over the top.
In large skillet, cook ground beef and the onion until beef is browned. Drain excess fat. Stir tomato sauce, water and taco seasoning mix into meat mixture; heat through. Remove from heat.
Season pork chops with salt and pepper. Brown in oil. Remove from skillet. Add onion, green pepper and garlic. Cook until tender. Add remaining ingredients and chops. Cover and simmer for 45 minutes or until meat is tender.
Cook chicken until tender. Remove the meat from the bones. To broth, add milk. Bring to a boil and add the biscuits which have been rolled real thin and cut into bite-sized pieces. Then drop into boiling broth. When finished with dumplings, add chicken, black pepper and salt to taste. Be careful and do not let the dumplings burn while adding the rest of raw dumplings. Put lattice on top of pie and dot with oleo. Bake until brown.
Mix all ingredients thoroughly. Store in refrigerator 3 days in covered bowl, mixing well each day. At end of 3 days, shape in 6 rolls, place on broiler rack pan and place in 150° oven. Bake 4 hours, turn rolls and bake 4 more hours (total 8 hours). Cool, wrap in foil and store in refrigerator or freezer.
Chop fine the ham and Swiss cheese. Slice rolls down the middle and	open. Melt margarine. Add minced onion, poppy seed, golden mustard and Worcestershire sauce. Spread mixture over rolls. Layer ham and cheese. Put top back on rolls. Bake at 350° about 10 minutes. Cut and serve.
Cook chicken with salt, pepper and onion. Have plenty of water for soup base. After chicken has cooked, remove meat; add bouillon cubes to liquid. Add celery and carrots. Cook vegetables.
Mix all ingredients, except gelatin. Sprinkle gelatin gradually as you mix ingredients. Chill for 48 hours.
Mix all ingredients together. Pour into 9-inch pie shell and bake at 400° for 25 to 30 minutes. Serves 4 to 6.
Skin and boil chicken breasts until cooked thoroughly, then debone. Cut broccoli and boil it until tender-crisp. Line bottom of shallow baking pan with stalks of broccoli.
Preheat oven to 350°. Grease a 9 x 12-inch baking dish. In a skillet, saute onion in melted butter until tender. Add ground beef and brown, draining off excess liquid. Set aside. In saucepan, heat beans until warm, then combine with beef. In one tortilla, place 1/4 cup of meat mixture and roll up, placing seam side down in baking dish. Continue until all tortillas are filled. Combine next 4 ingredients and heat in saucepan until hot. Pour over tortillas. Sprinkle with cheese. Bake at 350° for 30 minutes or until cheese is melted.
Preheat oven to 350°. Place wings in baking dish. In a bowl combine picante sauce, catsup, honey and cumin and pour over chicken. Marinate chicken in refrigerator at least 1 hour. Drain chicken; reserve marinade. Place wings in a single layer on cookie sheets and bake for 30 minutes. Brush with reserved marinade. Turn and bake for 15 minutes longer. Heat oven to broil and cook wings for 5 minutes on each side, until golden brown.
Add oil to a large Dutch oven. Over medium heat, saut onion, garlic, green pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce and 1 3/4 cups water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Add rice and Andouville sausage. Stir well. Bring mixture to a boil. Lower heat and simmer, uncovered, for 45 minutes or until rice is cooked and most of the liquid is absorbed. Remove bay leaf. Salt and pepper to taste. Serves 6.
Bake crescent rolls flat in jelly roll pan. Set aside. Mix cream cheese, mayo, horseradish, dill weed, onion, garlic salt and pepper sauce. Spread on dough and top with assorted raw chopped vegetables. Sprinkle with shredded Cheddar cheese. Cut into squares and serve.
Beat together sugar, shortening, eggs and milk. Combine flour, baking powder, salt and spices. Stir into creamed mixture. Stir in raisins and nuts. Mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 400° for 10 to 12 minutes. Makes 4 dozen.
Mix oats and hot water and set aside. Cream sugar and butter until mixed good. Add eggs, mixing with mixer, then add dry ingredients. Mix thoroughly with mixer, adding oats and water mixture. Bake 35 minutes at 350°.
Cut chicken into 1/2 inch strips and poach. Preheat the oven to 425°, combine 1/2 cup mayonnaise, dry mustard, and onion, mix well. Add the chicken and toss to coat. Toss bread crumbs and sesame seeds to mix. Roll chicken in bread crumb mix to cover. Place on a baking sheet and bake until brown, about 10 minutes. Blend 1 cup of mayonnaise with the honey and dijon mustard dip for sauce.
Mix all ingredients well. Shape into small balls and place on baking pan. Bake at 350° for 20 to 25 minutes. Do not over cook!
Mix cheese and Bisquick together. Then add raw sausage. Make into small balls (about size of quarter). Bake at 350° for about 20 minutes. Cool and drain on paper towels.
Microwave marshmallows and reserved 1/2 cup pineapple liquid in a large, microwave-safe bowl on High 2 to 2 1/2 minutes or until smooth when stirred. Stir halfway through heating time. Refrigerate 30 minutes or until slightly thickened.
Mix rice, soup, mushrooms, sour cream and water in a large casserole dish. Place chicken strips on top and press into mixture. Bake covered at 350° for 30 minutes. Makes 4 servings.
Use 13 x 9-inch dish. Chill 24 hours. (May add or subtract other things.)
Cook noodles per package instructions. Brown chopped meat. Add onion, pepper and sugar. Add tomato sauce. Simmer; mix with noodles. Bake in covered casserole 35 minutes at 350°. Makes 4 to 6 servings (recipe can be doubled).
Let ice cream stand at room temperature for 25 to 30 minutes or until softened. Combine with 7-Up and ginger ale in punch bowl; mix softly. Yields 40 servings.
Cream together shortening, sugar and vanilla. Add eggs, beating well. Mix together dry ingredients and stir into creamed mixture. Add dates or raisins and nuts. Divide into 4 portions. On a greased cookie sheet, spread each portion in 12 x 2 1/2 x 1/2-inch strips (about 3-inches apart). Bake in 375° oven about 15 minutes or until lightly browned.
In double boiler, melt margarine and add caramels. Stir regularly while melting. Add Eagle Brand milk, stir. Dip marshmallows (using toothpick) in caramel. Roll in Rice Krispies until coated. Set on wax paper to cool. If caramel gets too thick, thin with a little milk. Keeps well.
Cut beef across grain into 1/8 inch strips. Combine soy sauce, garlic, ginger and beef; toss. Heat oil in large frying pan or wok. Add beef and toss over high heat until brown. Taste and if not tender, reduce heat, cover and simmer 30 to 45 minutes. Turn heat up; add veggies. Toss about 10 minutes, until tender-crisp. Combine cornstarch and water. Add to pan. Stir and cook until thickened. Add tomatoes and toss to heat through. Serve over rice with chow mein noodles.
Cream the cheese and add all but Cool Whip. Fold in half of the Cool Whip. Place in pie shell. Refrigerate several hours. Top with the other half of the Cool Whip before serving.
Mix salmon, cucumber, green onion, lemon juice and cayenne. Stir in mayonnaise and yogurt, mixing until well blended. Serve sandwich or cocktail-style on rye bread. Cover and refrigerate remaining spread.
Preheat oven to 375°. In large bowl with wooden spoon, stir all ingredients until well mixed. Drop dough by tablespoonfuls onto greased cookie sheet about 2 inches apart. Bake about 20 minutes until lightly browned. Stir in tightly covered container. Contains 80 calories per cookie. Makes about 2 1/2 dozen light, cake-like cookies.