HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place garlic and oil in a 13 x 10 x 2-inch dish. Cook, uncovered, at 100% for about 1 minute. Remove from oven. Stir in thyme, oregano and tomatoes. Cook, uncovered, for 2 minutes. Remove from oven and stir in green beans and black pepper. Cover tightly with microwave plastic wrap. Cook for 7 minutes. Carefully prick plastic to release steam (be very careful of steam that will escape). Uncover and stir in lemon juice. Serves 4 (76 calories per serving).
Combine first 3 ingredients. Bring to boil until forms soft ball in cold water. Add half of mixture to beaten egg whites. Boil remaining syrup to form hard crystal. Beat until cool enough to spoon out on wax paper. Put in pecans when ready to spoon out.
Soften butter. Mix with sour cream. Add flour. Bake in small muffin tins at 350° for 25 to 30 minutes. Makes exactly 24. Freeze leftovers. Fill muffin tins full.
Mix the pudding mix and milk; beat in softened cream cheese. Mix in Cool Whip. Stir in sliced bananas and vanilla wafers. Leave in large mixing bowl. Wonderful for fast dessert. Great to take for church dinners or funeral gatherings. I always get a lot of compliments on this.
Mix the first 4 ingredients well. Let set in refrigerator overnight. Just before serving add the ginger ale.
In a large bowl, mix butter, sugar and milk with mashed sweet potatoes. In a small bowl, combine melted butter, flour and brown sugar. Add nuts and stir. Pour sweet potato mixture in a casserole dish or oblong pan. Spread brown sugar mixture on top and bake in a 350° oven for 30 minutes.
Blend syrup and peanut butter. Add Rice Krispies. Press mixture evenly in bottom of 9 x 13-inch pan. Freeze until firm. Cut in half. On one half, spread with softened ice cream. Put other half of top to make a sandwich. Freeze, slice and enjoy.
Put milk, half and half, butter, salt and pepper in pan. Let come to a boil. Put in the softened potatoes and let it come to a boil again. It should be thick. Add some Parmesan cheese to taste. Bake in a 325° oven for 45 minutes or until brown.
Place chops in a 9 x 13-inch pan. Mix all ingredients and pour over chops. Bake uncovered at 300° for 2 hours. Serves 12.
Mix all ingredients together. Put in baking dish. Cover with crushed cheese crackers. Melt one stick margarine; pour over crackers. Bake at 350° for 30 minutes or until brown.
Rub potatoes with oil. Bake 1 hour or until done. Meanwhile, fry bacon until crisp; drain and crumble. Add salad oil to bacon fat to make 2/3 cup. Return to skillet; add onion, salt, pepper, vinegar and sugar. Heat. Cut thin slice from top of each potato. Scoop out centers; blend (do not mash) with vinegar mixture, green pepper and bacon. Stuff back into potato shells. Can be wrapped individually in plastic wrap and frozen individually, then bagged ready for heating in microwave.
Mix cheese soup and milk. Add lima beans, chopped celery and chopped parsley. Stir in 1/2 can French fried onions. Put in casserole. Bake at 350° about 35 minutes. Border the casserole with remaining onions. Bake 10 more minutes.
Mix together oleo, molasses and sugar. Sift together flour, salt, soda and cinnamon. Combine with molasses mixture. Stir in oatmeal, nuts and raisins. Drop rounded teaspoonfuls about 2 inches apart on lightly greased cookie sheet. Bake 8 to 10 minutes at 400°.
Cream together sugar, flour, egg, egg yolks. Add milk; then add chocolate, butter, and vanilla. Cook until bubbling boil. Stir constantly. Pour into baked pie shell.
Simmer all ingredients in electric fondue pot after cooking 15 minutes (do not boil).
Bring water and butter to boil. Add flour and salt all at once. Beat until mixture forms a ball and leaves sides of pan clean. Remove from heat and beat in eggs, one at a time. Drop from small spoon onto greased baking sheet. Bake at 375° for 30 to 35 minutes. Finished puffs should be the size of large walnuts. Split in half and fill with chicken salad.
Boil vinegar and sugar until dissolved. Combine remaining ingredients. Add to vinegar mixture. Shake to thoroughly blend. Makes 3 1/4 cups.
Cook cup of rice as directed on package. Saute onion and green pepper chopped in 1/4 stick butter. Beat 2 eggs; blend with onion and pepper. Stir and add cooked rice. Add salt, pepper, parsley, soy sauce and sugar.
In large skillet brown beef; pour off fat. Add chilies and bouillon. Cook and stir until bouillon dissolves. Cool. Stir in refried beans. In small bowl combine sour cream and taco seasoning; set aside. In large dish spread beef mixture. Top with sour cream. Cover and chill several hours. Just before serving, garnish with cheese, tomatoes, green onions and olives. Serve with tortilla chips.
Mix together margarine, sugar and flour and pat into a 9 x 13-inch pan. Bake 15 minutes at 350°.
Boil sugar, water, cinnamon sticks and cloves together for 30 minutes (gently). Strain; chill. Add pineapple, orange and lemon juices. Just before serving, add ginger ale. Serve over ice cubes or frozen pineapple juice cubes. (If ginger ale is cold, you can omit the ice cubes. You may wish to add an extra quart of ginger ale to dilute sweetness, or omit some of the sugar.)
Cook thoroughly rhubarb and water. Pour through sieve or large strainer. Do not mash this mixture. Let it drip clear with no pulp. Heat the juice to boiling and add jello, pineapple juice and sugar. Stir until sugar and jello are dissolved. Pour into prepared jars and seal or freeze. This keeps well in refrigerator as any canned juice. Makes 5 quarts.
Place split peas, water, bay leaf, salt and dry mustard in a kettle. Bring to a boil, lower heat as much as possible and simmer partially covered for 20 minutes. Add rest of ingredients, except pepper and leave it to simmer gently for 40 minutes with occasional stirring. If necessary, add some water. Before serving, add a generous amount of pepper. This is a delicious fat free soup.
Peel and slice avocados. Mash avocados to pulp. Add lemon juice, garlic salt and Tabasco to taste. Add onion, tomato and mayo.
Combine all ingredients. Chill about one hour. Roll out on floured surface and use your choice of cookie cutter. Frost with favorite frosting.
In a quart casserole, combine beans with all ingredients, except bacon. Cut bacon into pieces. Add to beans. Bake, covered, in a 400° oven for 30 to 35 minutes. Makes 4 to 5 servings.
Cook cake mix according to the instructions. Layers begin with 1/2 of the cake. Add 1/2 of preceding ingredients. Add one ingredient at a time so that it is in layers. Repeat until you use all the ingredients. Makes 36 servings.
Brown hamburger and onion. Mix remaining ingredients (except onion rings). Put in casserole dish. Bake at 350° for 50 minutes. Put onion rings over top and bake 10 more minutes.
Saute onion, bell pepper, celery and garlic in oil until tender. Drain corn and add with 1 can Ro-Tel tomatoes; cook 45 minutes, covered, on medium heat, stirring often to prevent sticking.
Combine onion, celery, green pepper and butter in a 1 quart microwave-safe dish. Microwave, uncovered, on high for 3-5 minutes or until vegetables are crisp tender. Stir in the remaining ingredients. Cook on high for 12-14 minutes or until rice is tender. Serves 2.
Mix crumbs, cheese, parsley, garlic, salt and pepper. Dip each piece of chicken into melted butter, then into crumb mixture. Be sure each piece is well coated. Arrange in a shallow roasting pan. Pour remaining butter over all of chicken and bake 1 hour or until fork-tender at 350°. Do not turn chicken, but baste frequently with pan drippings.
Cut both ends from cucumber; remove center with an apple corer. Stuff cucumber with cream cheese. Chill. Slice. Serve plain or on crackers.
Preheat oven to 350°. Melt margarine in medium saucepan and add green pepper and mushrooms; saute for five minutes. In a small bowl, combine flour, pepper, salt and mustard. Blend into melted margarine. Add milk and wine, stirring constantly until mixture thickens (five or ten minutes).
Mix the vanilla pudding mix with 3 cups of milk, then fold in Cool Whip. Line a 13 x 9 pan with graham crackers. Spread 1/2 of the pudding mixture over the crackers. Put another layer of graham crackers and top with remaining pudding. Put a third layer of graham crackers. Mix the chocolate pudding mix with 1 1/2 cups of milk and spread entire chocolate mixture on grahams. Chill 4 to 6 hours.
Mix biscuit mix with milk. Roll out in a sheet approximately 1/4-inch thick. Cut in 8 to 10 strips, about 1 inch shorter than the hot dogs are long. Roll up each hot dog in one of these strips, leaving both ends exposed. Wrap loosely in a lightly greased piece of foil, allowing plenty of room to expand. Cook foil wrapped franks on top of the grill, 4 to 6 inches above coals, for 15 minutes, or until dough is cooked.
Peel eggplant, dice and cook until tender in boiling water. Drain and mash well. Melt butter in saucepan; stir in flour and mix well. Add milk and cook until thick. Add eggplant and cheese and stir. Add onion, breadcrumbs, ketchup, salt and egg yolks. Remove from stove. Beat egg whites until stiff. Fold egg whites into eggplant mixture. Pour into greased souffle dish and set dish into a pan of hot water. Bake at 400° for 45 minutes.
Beat eggs; mix with sugar. Add flour, baking powder and salt. Mix well. Add dates, nuts and vanilla. Bake in greased and floured 9 x 13-inch pan at 350° for 25 to 30 minutes. Cut in 1-inch squares. Makes about 2 dozen.
Sprinkle dry peach gelatin over sliced peaches. Mix and pour into a clear glass bowl or compote. Place cubed pound cake over peaches. Mix instant pudding mix with milk; beat and pour over cake before it thickens completely. Top with Cool Whip and refrigerate until serving time. Garnish with peach slices and mint sprigs, if desired.
Chop the bell pepper, celery and onions and blend in food processor. Place all ingredients in a heavy pot. Cover with milk and half and half. Slowly bring to a boil. Simmer for several hours. You may need to add some more milk. Does well in a crock-pot.
Combine the first 5 ingredients; cook until thick and clear. Cool. Pour into baked pie shell and top with whipped cream.
Mix the first 5 ingredients well and form into 6 balls. Cover with the remaining ingredients. Bake for 1 hour at 350° to 375°.
To Make Cake: Bake cake mix in a 9 x13-inch pan as per instructions on box. When cake is cool, cover top with Vanilla Pudding Icing.
Soak beans 6 to 8 hours; do not drain liquid. Cut pork shank into cubes. Add to beans with chopped onion; bring to boil. Simmer for 1 hour. Reserve liquid. Place drained beans and pork in crock-pot, mixing with remaining ingredients. Pour liquid over beans, enough to cover (approximately 2 cups). Cook on high 2 hours. Turn to low; cook additional 5 hours. Test to taste.
Line 8 inch square pan with foil; extending over edges. Lightly butter foil and set aside. In large microwave bowl, combine both flavored chips; microwave on medium for 1 to 2 minutes or until chips are melted. Stir until smooth. Stir in frosting and pieces from 2 candy bars. Spread in pan, sprinkle with rest of candy bars. Refrigerate 1 hour or until firm. Remove fudge by lifting foil from fudge. Cut into bite-sized pieces.
Cook the carrots, sugar, condensed milk and water to the soft-ball stage. Remove the pan from the heat; add the lemon flavoring and cool to room temperature. Beat until the mixture is creamy. Pour the fudge into a shallow pan. Pat it down to 1-inch depth and let it cool. When it is firm, cut into squares.
Beat egg whites and baking powder until stiff. Add to egg whites gradually the sugar and vanilla. Fold in Ritz crackers and walnuts (if desired). When cool, put on whipped cream. Shred chocolate bar to decorate.
Mix sugar, flour and cocoa together and then mix eggs, milk and vanilla together. Mix all together and put into 3 unbaked pie shells. Cook 30 to 45 minutes at 350°. When shell is brown, pies should be done.
Cream butter and Crisco until fluffy. Gradually add sugar. Add eggs, one at a time, beating well. Add sifted dry ingredients, flavoring and milk. Bake in a 325° oven for 1 hour and 30 minutes.
Mix all ingredients together and refrigerate before serving. Better if made the day before and stirred while kept in refrigerator. Do not freeze!
Cook syrup and sugar; bring to a boil. Add peanut butter and vanilla. Mix in Rice Krispies. Press into a buttered 9 x 13-inch pan.
Pat hamburger into patties and roll in flour. Slightly brown and place in a square pan. After browning hamburger, put 2 teaspoons of flour in the same skillet; brown and add 1/2 cup milk and mushroom soup. Stir until thick. Add Kitchen Bouquet for color, if desired. Pour over steak and bake in oven at 350° for 30 to 40 minutes.
Cover potatoes with water and add chopped onions. Cook until done. Add the remaining ingredients. Cook for another 30 to 45 minutes.
Preheat oven to 350°. Put cooked soybeans with their liquid into a lightly oiled casserole. Saute chopped onion and minced garlic in 2 tablespoons of oil until golden, but not brown. Remove from heat and add to cooked soybeans. Add the tomato juice, catsup, molasses, chopped green pepper, honey, dry mustard, chopped parsley and cayenne pepper. Mix together thoroughly. Lay strips of bacon on top of soybeans, if desired. Place in preheated oven and bake 1 1/2 hours or until soybeans are tender.
Clean and cut broccoli in small pieces. Cut onions in rings or dice. Add raisins and bacon.
Place ingredients into large mixing bowl. Mix on low to blend. Then beat 3 minutes on medium speed. Pour batter in a fluted Bundt pan. I grease and flour mine even if the pan is Teflon coated. Bake at 350° for 50 to 60 minutes. Let cool 5 minutes, then turn out onto cooling rack.
Add 1/2 cup coconut milk in a pan. Add Knorr cube seasoning and gently boil. Add ginger, sliced onions and tomatoes for 3 minutes. Add chicken (meat), salt and boil until half cooked. Add vegetables and cook another 5 to 10 minutes. Add the remaining coconut milk and cook 5 minutes. Remove from heat. Add fresh peppers on top. Transfer to a platter and place onion rings on top. Serve with rice and potatoes.
Mix all together. Flour top with your favorite nutmeg or lemon cream. I use lemon cream. Bake at 400° until crust above the milk is browned. Then turn the heat down on 345° and let them bake until the milk looks resin and thick like jello. But don't overbake or they will be watery-like.
Smear onto the ham as much mustard and brown sugar as may be desired. Place ham in a shallow baking dish, carefully add milk until it just covers ham. Bake in a 325° oven until milk is largely consumed and a crust has formed over the ham.
Beat cream cheese until light and fluffy. Add other ingredients. Spoon into greased muffin pans, 2/3 full. Bake at 375° for 20 to 25 minutes. Spoon melted orange marmalade over tops of muffins while still warm.
Combine first 4 ingredients in the top of a double boiler over hot water. Heat, stirring constantly, until melted. Remove from heat. Add sugar. Beat well (by hand or mixer). Pour over cake. Use to frost a 13 x 9-inch devil's food cake.
Press cream cheese into bottom of a 9-inch microwave dish. Pour chili on top of cream cheese. Slice Mexican cheese and lay on top of chili until chili is covered. Microwave, covered, for 5 minutes.
Mix together first four ingredients. Add other ingredients, making crumbly mixture. Spread 2/3 in buttered 8 x 12-inch pan.
Beat cream cheese until fluffy; add sugar, egg and lemon juice. Beat again until fluffy. Put vanilla wafers in bottom of cup cake liners. Add 2/3 of cream mixture to cup cake liners. Bake 20 minutes (350°) or until set good. Put filling on top. Refrigerate.
In blender, smash black-eyed peas (easier to blend if you add some of the Ro-Tel and/or jalapeno juice with the peas). Blend the onions, jalapenos and Ro-Tel until smooth as possible. Chunk the Velveeta and add to mixture. Microwave until cheese is melted. Serve warm with tortilla chips.
Mix shortening and sugar; add egg and blend well. Add cocoa and dry ingredients alternately with milk and vanilla. Place heaping teaspoonful on ungreased cookie sheet. Bake at 425° for 8 to 9 minutes.
Cook broccoli until tender and drain. Mix with other ingredients. Top with cheese, then stuffing mix and pat top with butter. Bake 45 minutes at 350°.
Mix all ingredients. Put in 9 x 12-inch pan and bake at 350° for 1 hour.
Bring butter, cocoa, sugar and milk to a boil. Boil 3 minutes. Remove from stove and add 1/2 cup peanut butter and 3 cups of oatmeal. Mix well. Spoon out on wax paper.
Boil squash in covered saucepan until soft. Drain and save liquid, then mash squash. Dissolve bouillon in 1/2 cup of squash liquid. Saute onion in butter until clear. Add onion, bouillon and 2 ounces of cheese to squash. Cool. Beat eggs and fold into squash mixture. Pour into buttered casserole and top with remaining cheese. Bake in 350° oven for 30 minutes. Sprinkle with crumbs and return to oven for 15 minutes.
Brown beef and onion. Drain off excess fat. Add remaining ingredients. Simmer for 30 minutes. Serve with grated cheese on top and a dollop of sour cream. Crumble tortilla chips into soup or serve on the side.
Soak bread crumbs in scalded milk until soft. Beat eggs until light. Add sugar, salt, nutmeg, vanilla and raisins. Mix thoroughly with bread mixture. Pour into greased baking dish and set in pan of hot water. Bake at 350° for 1 hour or until a knife inserted in center comes out clean. (Can be topped while hot with vanilla pudding, either instant or cooked.)
To make batter: Combine beer, water and vegetable oil. Sift in the flour and salt; stir only until blended. Fold in stiff egg white. If necessary, add a bit more water to make a thin batter. Peel and devein shrimp, leaving on tails. Dip shrimp in batter. Deep fry shrimp at 375° for 2 to 3 minutes, just until pink. Serve hot with French fries and cole slaw.
Bring 1 1/2 cups water to a boil; stir in both packs of jello. Drain juice from pineapple and oranges (should make 1 1/2 cups); mix juice with jello. Add pineapple and oranges; chill 1 hour. Add marshmallows. Mix pudding according to directions; put on top of marshmallows. Mix Cool Whip and cream cheese; add on top of pudding. Grate block cheese for last topping.
Brown pork chops in oil; season with salt and pepper. Place in casserole dish. Cover with rice. Mix soup and milk together and pour over rice, being careful to cover rice with liquid. Cover and bake at 350° for 1 1/4 hours. Chicken soup will be absorbed by rice and pork chops.
Combine ingredients; pour into 8 x 10-inch baking pan. Bake 1/2 hour at 350°.
In saucepan, combine flour and milk. Heat on medium. Stir constantly until thick. Cool completely.
Mix crust ingredients in a 9 x13 pan. Bake at 400° for 8 minutes. Let cool.
Mix together rice, cream of celery soup, cream of mushroom soup and milk. Place in greased 9 x 12-inch dish. Place chicken on top. Sprinkle with onion soup mix. Seal tightly with foil. Bake at 325° for 2 hours and 15 minutes. Do not peek!
Combine and stir until completely dissolved, Jell-O and boiling water. Add remaining ingredients. Put into a 9 x 13-inch dish and refrigerate until slightly thickened. Top with 1/2 package white miniature marshmallows. Chill until firm.
Chop cranberries in blender. Add sugar, pineapple and marshmallows. Mix well. Refrigerate overnight. Mix cheese and Cool Whip. Add to berry mixture and stir in nuts. Keep in refrigerator.
Combine chicken, egg white, salt and cornstarch; set aside. Heat peanut oil in skillet or wok and stir-fry chili peppers until brown and pungent. Add chicken mixture and stir-fry 30 seconds. Add vegetables and continue stir-frying another 30 seconds. Blend in remaining ingredients and cook and stir-fry for 2 minutes. Serves 4.
Drain any liquid from peaches before cooking. Cook until thick (2 to 3 hours). Ladle into jelly jars and seal with wax. This is so easy to do.
Combine 1/3 cup liquid, bread crumbs, egg, salt and pepper. Let stand 5 minutes. Add ground beef, oregano and half the mushrooms. Mix lightly. Form mixture into a 9-inch round pan. Slice cheese into 8 triangles. Place 4 on pie. Top with sauce, onion, green pepper, remaining mushrooms and dash of oregano. Bake at 350° for 55 minutes. Top with remaining cheese. Bake additional 5 minutes. Let sit 10 minutes before cutting.
Boil water and sugar. Cool and add remaining ingredients, except ginger ale. Freeze mixture in freezer bags for approximately 2 to 3 hours before serving. Remove from freezer and add ginger ale.
Cook potatoes, celery and carrots in boiling water with salt and pepper for 10 minutes. Make white sauce of flour, margarine and milk. Melt cheese in sauce. Add corn to sauce and then stir into vegetables. Heat before serving.
Brown hamburger; salt and pepper to taste. Add taco seasoning and remove from heat. Mix well. Cool. Toss together with lettuce, beans, onion, peppers, cheese and tomatoes. Just before serving, mix salsa and dressing. Add to salad along with crushed Doritos. Toss well.
Melt the butter; simmer onion in it until soft. Stir in the flour, salt and pepper. Stir in corn and milk. Sprinkle with parsley.
Preheat oven to 350 degrees. Sear pork chops in a hot lightly greased skillet. Season lightly. Place apples, apricots, prunes or pineapple slices on the chops skin side down. Fill the center of the fruit with brown sugar. Cover the bottom of the skillet to 1/2-inch with chicken stock or fruit juice. Cover the pan closely. Bake for 50 minutes. Remove the chops from the pan carefully, so as not to disturb the fruit. Keep warm. Remove some of the fat from the juices and add sweet or cultured sour cream to the pan juices.
Cut cabbage into 8 wedges. Cooked in small amount boiling salted water about 10 minutes, drain. Saute vegetables in butter. Combine flour, salt, and pepper. Stir into sauteed vegetables. Stir in milk. Stir until bubbly and thick. Arrange cabbage in 13 x 9 x 2-inch pan. Pour vegetable sauce over cabbage. Bake, uncovered, for 20 minutes at 375°. Combine mayonnaise, cheese and chili sauce. Spoon over cabbage. Bake 5 more minutes.
Mix all ingredients. Refrigerate. Serve with plain tortilla chips. Yield 1 1/2- 2 cups.
Cut round steak in pieces. Flour and brown. Sprinkle with garlic salt. Top with sliced onion and green pepper. Pour tomato sauce over everything. Bake at 250° for 2 to 2 1/2 hours. Put in baking pan after browning, then top with onion and pepper.
In skillet, melt butter. Add bouillon, celery salt, dill, salt and pepper; mix. Add asparagus; coat and cover. Cook for 2 minutes. Add soy sauce. Serve.
Place roast, fat side up, on a rack in a shallow roasting pan. Roast, uncovered, in a 325° oven for 1 1/2 to 2 hours or to 145°. Transfer roast to a platter. Skim fat from the pan juices. Transfer juices to a covered container; chill. Cool roast for 30 minutes. Cover and chill. Using a sharp knife, thinly slice the chilled roast across the grain.
Lightly spray 8 or 9-inch square pan with nonstick cooking spray. Use a paper towel to spread on bottom and sides.
In 2-quart (8 x 8-inch) baking dish, arrange apples. Combine flour, rolled oats, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over top of apples. Cook, uncovered, 12 minutes or until apples are tender. If you prefer a more crunchy, brown topping, place under the broiler a few minutes. Serves 5 to 6.
Stir together all ingredients. Knead until it forms a medium stiff smooth dough. Add more flour or water, if needed. For color; work in dabs of paste food coloring. For white dough: Mix in white acrylic paint. Store in refrigerator until ready. Place flour on a waxed paper covered surface. Roll out dough to 1/2-inch thick. Dip cookie cutters in flour and cut out shapes. Dry in 325° oven for 1 to 2 hours or until shapes are hard to the touch. Melt paraffin in double boiler. Using slotted spoon dip each shape in wax. Transfer to wire racks over newspaper.
Cook spaghetti according to package directions; drain. Meanwhile, in large skillet, heat oil and saute zucchini, red and bell peppers and garlic until vegetables are just tender. Stir in cream, then 1/4 cup Parmesan cheese and seasonings until evenly blended. Heat through until slightly thickened, being careful not to boil. Toss hot cooked spaghetti with sauteed vegetable mixture. Serve sprinkled with remaining Parmesan cheese. Serves 6 to 8.