HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer in order the mashed avocados; season with salt, pepper and garlic powder. Stir in 2 tablespoons lemon juice. Layer sour cream, picante sauce and cheeses. Top with black olives. Serve with chips or by itself.
Melt margarine in 2-quart saucepan. Add sugar and salt. Blend in syrup and gradually add milk, stirring constantly, to 240° on candy thermometer. Add vanilla when done cooking. Pour into 9 x 13-inch buttered pan. When cooled, turn out on cutting board and cut into bite size pieces. Wrap in wax paper squares.
Simmer sausage in water for 45 minutes. Add shredded collards and drained beans to meat and cook 30 minutes. Add onion, green pepper and potatoes. Season and cook until potatoes are tender. Add more liquid if desired, such as ham or chicken broth.
Combine Kool-Aid and sugar in a gallon container with enough hot water to dissolve ingredients. Add can of pineapple juice. Fill remainder of container with cool water. Mix in ginger ale (1/2 and 1/2) and serve. Kool-Aid mixture may be frozen in rings or cubes. Serves 20-30.
Place all ingredients in large bowl and mix well with hands. Form into loaf or loaves. Place in baking dish and cover with catchup and brown sugar mixture (and use bbq sauce if desired). Cook at 350° about 1 hour depending on the size of your loaf. You can make smaller loaves and freeze after cooking.
Sift together flour, soda and salt. Set aside. Blend together butter and sugar. Add eggs, vanilla and dry ingredients. Mix until combined. Stir in Rice Krispies and chocolate chips. Drop onto greased cookie sheet. Bake at 350° for 10 minutes. Makes 6 dozen.
In salad oil in large Dutch oven or paella pan, saute chicken pieces until golden brown; remove. In same oil, saute onion and garlic. Add chicken broth, pepper, salt, tarragon, paprika and saffron; bring to boil. Add rice; cook covered over medium heat until 1/2 liquid absorbed. Now, add tomatoes, shrimp, chicken and chorizos; simmer covered about 30 minutes. Meanwhile, steam clams, etc. Add peas and artichoke hearts to mixture. Place clams (lobster tails) on top; pour melted butter over all.
In a large skillet, melt butter. Add rice; brown, stirring often, to a light brown. Add boiling water; stir. Turn heat down to simmering. Cover and simmer for 10 minutes. Add bouillon cubs, soy sauce and, if dried down, add 2 cups more water and simmer until done, but not soft or mushy. Serve with stir-fry vegetables and beef or chicken.
Cream the oleo, Crisco and cream cheese. Add sugar and beat well. Add 2 3/4 cups sifted flour and eggs alternately. Add vanilla and butter flavoring. Mix 1/4 cup flour with butterscotch morsels, pecans and salt. Add to mixture. Place in well-greased tube pan and bake at 350° for 1 hour and 15 minutes.
Break broccoli into small flowerets. Chop onion. Fry bacon until very crisp. Break into small bits. Combine these ingredients; let stand for awhile. Combine raisins, mayonnaise, sugar and vinegar. Mix and let stand for awhile. Combine both mixtures and let stand several hours; stir occasionally.
Cream oleo and sugar, add eggs and bananas. Add dry ingredients alternately with milk. Bake at 350 degrees until done.
Dissolve candies and gelatin in water; stir in applesauce. Chill until partially set. Pour into 8-inch square pan. Mix cheese, cream and mayonnaise until smooth. Stir gently into jellied applesauce mixture. Chill until firm. Serve squares on greens. Makes 9 to 12 servings.
In a large mixing bowl, put about 2 cups of flour. Make a well in center of flour. Pour in 1 cup hot broth, mixing with a fork as you pour. Stir egg into flour-broth mixture. Work with fingers until a hole stays in dough when you punch your finger into the dough. Add more flour, if needed. Roll very thin and cut into strips. Break strips into 3-inch pieces and drop into boiling chicken broth. Cook until tender.
Cream butter, sugar and sweet potatoes; add milk and eggs. Sift flour, baking powder, salt and spices. Add to milk and egg batter. Fold in nuts and raisins. Place in greased muffin tins. Sprinkle a dot of cinnamon on each muffin. Bake at 400° for 25 to 30 minutes. Makes 2 dozen.
In a 9 x 10-inch pan, put butter, then layer other ingredients evenly in the same order as listed. (Make sure milk is spread evenly over the top.) Bake at 350° for 30 minutes. Let cool before cutting.
Spread over pudding and return to hot oven to brown, 4 to 6 minutes.
Mix sugar, salt and flour. Add eggs and cream. Blend well. Add butter and mix well. Line crust with nuts. Pour the other mixture over. Bake at 350° for 30 minutes.
Mix and cook on medium-high heat for approximately 5 minutes or until nice and brown. Add 1/2 cup nuts and cook until dark in color. Pour out on foil-lined cookie sheet. When cool, frost with melted chocolate chips. Sprinkle with nuts and frost other side.
Combine butter and sugar. Add vanilla and eggs, mixing well. Stir in pudding powder. Combine flour and soda. Add to butter and sugar mix. Add chocolate chips. Bake at 375° for about 8 to 10 minutes on ungreased cookie sheets. Makes 5 dozen.
Mix together the brown sugar, soy sauce, garlic and pineapple juice. Put the pork chops in a large Ziploc bag and pour the juice over them. Let them sit in the refrigerator overnight.
Combine sugar, water and syrup in pan. Cook, stirring, until sugar is dissolved. Cook to hard crack stage (300°) or until when dropped in water, you can break into pieces. Remove from heat; add food coloring and oil. Stir well and pour out on powdered sugar on cookie sheet.
Mix together at low speed until blended. Beat at high speed 5 minutes. Divide batter into 2 large greased and floured loaf pans. Bake at 325° for 1 hour, increasing temperature to 350° for an additional 15 minutes. (Can also be baked in 4 small loaf pans.)
*Can mix or match or increase to 1 1/2 or 2 pounds if you really want it loaded with seafood.
Mix yogurt, orange soda and pineapple in blender. Add sweetener, if desired.
Mix together; put in greased casserole dish. Bake at 325° until firm.
Remove crusts from bread; cut in half. Grease a 9 x 13-inch glass casserole dish. Layer bread, ham, Cheddar cheese and Swiss cheese. Repeat layers. Combine and pour over the casserole the following: dry mustard, eggs, onion salt and milk. Put few pats of butter on top before baking. Can be made the day before and refrigerated. Bake at 375° for 40 minutes or longer, if necessary, depending on your oven heat. Serves 10.
Saute onion and pepper in oil. Add beef and brown. Add spices. Stir in tomatoes, paste, water and bay leaf. Pour sauce over noodles. Top with slices of Velveeta cheese and Parmesan. Bake at 350° for 30 minutes.
Heat the oil in a large skillet over medium-high heat. Pat the chicken dry and season it with salt and pepper. Add to skillet with the turmeric and saffron. Cook until browned, about 3 minutes per side. Stir in the chopped onions and cook for 2 minutes more. Add 1 can of the chicken broth and the tomatoes (breaking them up with a spoon), turnips, pearl onions, cinnamon stick, parsley and cilantro sprigs. Cook until liquid is reduced by three quarters, 20 minutes. Add the zucchini, peas and jalapeno chili. Bring to a simmer and cook for 2 minutes.
Combine all ingredients in a saucepan, placing cloves and cinnamon sticks in a teaball or cheesecloth bag. Bring to a boil and simmer 5 to 10 minutes. Serve piping hot.
Combine all ingredients except ginger ale and beat until fluffy in blender. Freeze. Pour room temperature ginger ale over frozen punch. Serves about 20.
On ungreased cookie sheet spread crescent rolls. Pinch together to cover cookie sheet. Bake as directed on package. Cool. Mix softened cream cheese, mayonnaise, dressing and garlic. Spread on crescent crust to suit your thickness. Cut up variety of vegetables (radishes, green peppers, cauliflower, broccoli, cherry tomatoes, shredded carrots) and arrange on top. Sprinkle shredded cheese on top and serve.
Shake chicken pieces in flour with poultry seasoning. Put oil in shallow baking pan or on cookie sheet. Place chicken and bake for 1 hour at 350°. Mix pineapple, sugar, catsup and soy sauce. Pour over chicken and bake another hour with foil on top.
Mix salmon, mashed potatoes, eggs and 1 cup cracker crumbs. Shape into patties or balls. Dip in beaten egg and roll in cracker crumbs. Fry in hot oil.
Slice berries and set aside. Dissolve gelatin in hot water. Chill until partially set. Beat mixture until light and fluffy. Fold in nondairy whipped topping. Chill until spreading consistency. Transfer 1 1/2 cups of mixture to small bowl. Fold in berries. Split cake crosswise, making 3 layers. Fill between layers with berry mixture. Frost top and sides with remaining whipped topping mixture. Chill. Yields 16 servings, 112 calories per serving.
Cook lasagna noodles and set aside to cool. In a skillet, fry ground beef (crumbly consistency) until done; add taco seasoning and drain well. In a 9 x 13-inch glass dish, start layering (noodles, ground beef, cheese, etc.). If you are using refried beans, cook in a saucepan to warm up for easier spreading consistency. You can serve beans as a side dish or implement them into your pan, but add beans next to noodles for easier spreading. After layering, cover with plastic wrap and put in microwave (rotate at 5 minute intervals) until warm throughout and cheese is melted. At this time, you can put droplets of sour cream on top and garnish with chopped green onions.
Crumble, brown and drain meat. Add onion, green pepper, tomato sauce and spices. Simmer 15 minutes. Place cooked noodles in baking dish. Pour meat sauce over noodles. Sprinkle cheeses over top. Arrange mushrooms over all. Bake at 350° for 34 minutes. Let set 10 to 15 minutes before serving. Serves 4.
Sift flour. Add sugar, shortening (Crisco), 1/2 cup bananas and eggs. Beat 2 minutes at slow to medium speed. Add remaining bananas and vanilla; beat 1 minute more. Bake in a 9 x 13 pan at 375° for 30 to 35 minutes. Frost with your favorite frosting.
Combine margarine with Mexican seasoning; mix well. Drizzle over popcorn; mix well. Add cheese; toss to coat evenly. Makes 2 quarts.
Grease a 9 x 13-inch baking dish. Place bread slices in dish. Lightly beat eggs, sugar and vanilla. Stir in milk; pour mixture over bread. Turn bread to coat well. Cover and refrigerate overnight. Combine flour, brown sugar and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Turn bread over again. Scatter blueberries over bread. Sprinkle evenly with crumb mixture. Bake at 375° for 45 minutes or until golden brown. Top with strawberries to serve.
Pour crackers and peanuts into a greased roasting pan. Boil the butter, sugar and corn syrup for 5 minutes. Remove from heat and stir in baking soda and vanilla. Stir until foamy. Pour over cracker mixture and stir. Bake at 250° for 1 hour, stirring every 15 minutes. Turn out onto waxed paper. Break up when cool and dry. Store in tins or glass jars.
Sift dry ingredients. Cut oleo into dry mixture. Dissolve yeast in warm buttermilk. Add to dry ingredients. Work through as little as possible. Knead one time. Roll out to 1/2-inch thick. Cut with biscuit cutter. Let stand 20 minutes. Bake at 450° for 12 minutes in preheated oven.
Mix prepared rice, tuna, soup and milk; place in casserole. Top with bread crumbs; dot with butter. Bake in oven at 350° for 1/2 hour.
Mix ham and pork together well. Add remaining ingredients and mix again. Shape into a loaf and place in a low baking dish. (A 9 x 13-inch cake pan works well.) Bake at 350° for 2 hours, uncovered. If loaf seems too brown too soon, it may be covered lightly with foil toward the end of baking.
Place roast in Dutch oven or roaster. Place onion slices over top of roast. Combine rest of ingredients and pour over roast. Cover tightly and cook at 250 degrees for 5-6 hours. Serves 12-16.
In large mixing bowl, combine flour, yeast and sugar. Add egg, water and oil. Beat well. Spray muffin tins with Pam and fill half full. Bake at 400° for 15 minutes. Mix will keep in refrigerator up to 3 weeks in airtight container.
Soak noodles in hot water for 15 minutes. Brown sausage and drain. Drain noodles. Combine sausage, spinach, alfredo sauce, salt and pepper and set aside.
Cook white rice. Take cooked rice and add 1 cup milk. Let rice absorb some of the milk and reheat slowly, but do not boil. Beat egg and add it to 1/4 cup milk; stir egg and milk mixture into rice. Add dash of salt and ground cardamon. Simmer 2 to 3 minutes. Serve hot with pancake or maple syrup. Some may like additional milk. Serves 2 to 3.
Place chicken meaty side down in a 9 x 13-inch baking dish. Pour half the spaghetti sauce and half of the Parmesan cheese over the chicken. Bake in preheated 400° oven for 20 minutes. Turn chicken. Pour remaining sauce and cheese over chicken. Bake for an additional 20 minutes. Yields 4 servings.
In heavy gauge saucepan, combine morsels, heavy cream and butter. Cook over low heat, stirring constantly until smooth. Stir in raspberry jam. Cover with plastic wrap. Freeze 20 minutes. Drop mixture by teaspoonfuls onto foil-lined cookie sheet. Freeze 15 minutes. Roll into balls. Freeze until firm. Coat each ball with cocoa or confectioners sugar (optional). Makes 4 dozen.
Parboil sweet potatoes until tender; mash. Combine next 5 ingredients and mix well. Pour into a well-greased baking dish. Combine last 4 ingredients and sprinkle on top of potatoes. Bake at 350° for 30 minutes.
Place peeled and sliced potatoes in the bottom of a greased casserole. Dot with margarine, combine all other ingredients and pour over potatoes. Bake at 375 degrees for 2 hours, stirring after 1 1/2 hours.
Cook rice with 1 or 2 chicken flavored bouillon cubes and no butter. Cool. Add onions, green pepper and olives. Drain the artichoke hearts and chop into bite-size bits.
Mix all ingredients. Beat well. Pour into a 9 x 13-inch greased pan or 2 layer pans. Bake at 350° for 45 minutes. Serve with whipped cream.
Let cream cheese set to room temperature. Prepare cake mix as directed in 13 x 9-inch cake pan and bake. When cake is done, punch holes in it and spread pineapple and juice over it. Prepare pudding as directed; mix cream cheese in pudding. Spread over cake. Add Cool Whip on top. Refrigerate until ready to eat.
Brown beef. Add beans and salt; simmer 10 minutes and drain. Toss with rest of ingredients.
Prepare cake as directed on box and bake in a 9 x 13-inch pan. While cake is baking, cook 1 cup sugar, 1 cup milk and marshmallows until melted. Stir in coconut and spread on cake. Bring 2 cups sugar, cocoa, 1/2 cup milk and butter to a boil. Cook for 2 minutes. Remove from heat. Add vanilla. Beat until thick and creamy. Pour over cake.
Preheat oven to 475°. Peel potatoes and cut into strips about 1/2-inch wide. Dry strips on paper towels. Spray all sides with Pam. Spread strips on a cookie sheet in a single layer. Place in oven for approximately 30 minutes. Turn occasionally.
Mix Kool-Aid as directed on package. Add pineapple juice and chill. Before serving, add chilled ginger ale to Kool-Aid and pineapple juice.
Remove tortillas from package. Spray pan with oil. Place meat, taco seasoning and water in pan and bring to boil. Reduce heat and simmer for 5 minutes. Stir in salsa and black olives. Heat beans in another pan. Warm tortillas as directed on package or can serve at room temperature. Distribute equally all ingredients on tortillas (beans first, then meat mixture, then cheese, lettuce and tomato). Fold or roll up and serve.
Cook 4 cups of water with the rice until the water cooks away. Then add 4 cups of milk and simmer until tender and milk is nearly all absorbed. Remove from fire; add 1 cup raisins, 2 cups sugar, vanilla, oleo and a little cinnamon. Stir well and pour into a large bowl. Sprinkle with cinnamon and chill.
Mix dry pudding with crushed pineapple and juice. Mix 2 minutes. Fold Cool Whip into the mixture and refrigerate overnight. Makes 8 servings.
Place sauerkraut in 1 1/2-quart glass casserole. Top with corned beef, then cheese. Combine mayonnaise and Thousand Island dressing. Spread over cheese. Top with tomatoes. Melt oleo and add bread crumbs. Sprinkle on top. Microwave for 15 to 17 minutes on High or until heated through. Let stand 5 minutes. Makes about 6 servings.
In a large bowl, make a stiff batter of ingredients. Grease another bowl and put dough in; turn over to oil all sides. Cover lightly with foil and let rise all day. That night, punch dough down and knead a little. Divide into 2 parts and knead each part. Put into greased loaf pans and brush top with oil. Lay a piece of waxed paper over pans or cover with damp dish towel. Let rise overnight. Bake at 300° for 20 to 30 minutes. Butter top of each loaf after it is cooked and wrap with plastic wrap while it is warm.
Combine cheeses, onion, parsley and Worcestershire sauce in medium bowl. Beat with electric mixer until thoroughly blended. Fold in whipped cream and shrimp. Cover and refrigerate 1 hour before serving. Serve with chips or crackers. Makes about 5 cups.
In blender, place onion, lime juice, soy sauce, garlic and broth. Blend until smooth. Place meat and marinade in a plastic bag and refrigerate for about 4 hours. Remove the meat and save the marinade.
Combine drained fruit cocktail, chopped dates, mini marshmallows, diced bananas, diced apples and chopped walnuts. Mix in 3/4 of the whipped cream. Pour the salad in a serving bowl. Spread remaining whipped cream over the top. Garnish with maraschino cherries.
Press crescent rolls out on flat cookie sheet. Bake 7 minutes at 400°. Beat the cream cheese, sour cream, Ranch dressing mix and sugar together. Spread on cool roll bread. Mix vegetables together and press lightly on cheese mixture. Top with Cheddar cheese and chill for 2 to 3 hours.
Take the 4 ice cream sandwiches and squish them. Add pudding, chocolate chips and diced banana. Put cherry on top and enjoy.
Melt and cool chocolate and butter. Add remaining ingredients and mix well. Bake at 325° for 20 minutes. Garnish with whipped cream.
Cream together butter, sugar and salt and add next 3 ingredients gradually. Add egg yolks with milk. Fold in egg whites. Bake for 45 minutes in 350° oven in pan with a little water in the bottom. Gets like cake with lemon pudding on top.
Brown bacon in pot. Add all other ingredients, except fish. Bring to a boil. Then simmer until vegetables are done. If cooked fish are used, add it when vegetables are done. If raw fish or shrimp are used, add it when you turn down the chowder to simmer. Simmer 35 to 45 minutes. Add water if needed.
In double boiler, combine eggs, sugar and butter. Cook for 25 minutes. Must be cold when mixed with remaining ingredients. Mix together. Put in buttered pan and refrigerate.
Mix vegetables and relish. In a pretty glass bowl, layer cornbread, vegetables and dressing; second layer as first. Cover and refrigerate for 3 hours. Crumble bacon on top and serve. Good for a salad to serve with fish or anytime. Unusual but good.
Mix first 5 ingredients together and put into 8-inch pie pan for crust. Use 1 custard flavored dessert mix, cooked and cooled for 15 minutes. Pour into pie shell and sprinkle with nutmeg. Cool and serve.
Mix milk and cherries first. Add drained pineapple and nuts. Add Cool Whip; mix well. Chill until firm. Enjoy!
Mix together sugar, water, corn syrup and salt in a 2-quart casserole. Loosely cover with a lid or plastic wrap. Microwave on High (100%) for 5 to 6 minutes or until boiling. Uncover. Microwave on High for 8 to 10 minutes or until hard boil stage is reached. Meanwhile, beat egg whites until stiff. Slowly pour hot syrup over egg whites while beating at a high speed of mixer. Add vanilla and continue to beat for 4 to 5 minutes or until candy holds its shape. Fold in nuts and cherries. Quickly drop teaspoons of candy onto waxed paper or pour into a buttered 10 x 6 x 2-inch baking dish.
Generously grease a Bundt pan and sprinkle bottom with pecans. Place 24 frozen rolls or dough balls over pecans. Sprinkle pudding over rolls and set aside. Melt margarine, brown sugar and cinnamon. Stir until dissolved. Pour over dough. Cover with foil and refrigerate 12 to 24 hours. Uncover and bake 30 minutes in a 350° oven or until top is golden. Remove from oven and immediately invert onto serving platter and let stand 15 minutes before serving. Serves 6 adults.
Cook pasta as package directs; rinse with cold water and drain. Drain tomatoes, reserving 1/4 cup juice. Combine reserved juice, vinegar, oil and soy sauce. Pour over noodles, tomatoes, steak, onions and cilantro; toss. Serve chilled or at room temperature. Garnish with toasted sesame seed, if desired. Serves 4.
Cream margarine and shortening. Add sugar; beat until mixture is smooth. Add egg yolks and beat. Combine flour and soda; add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Pour batter into well greased 9 x 13-inch sheet pan. Bake at 350° for 40 to 50 minutes.
Mix all together and pour into a large greased casserole. Bake, uncovered, at 350° for 45 minutes to 1 hour, stirring occasionally. Taste when liquid is nearly gone, and if rice isn't soft, put the lid on to finish cooking. Serves 6 to 8.
Do not brown meat. Mix together. Cover and bake at 250° for 5 hours.
Mix the first 7 ingredients; set aside. Core cabbage and boil until leaves are tender. Roll mixture in cabbage leaf (tuck in sides). Layer cabbage rolls, sauerkraut and onion. Cover with tomato juice. Add enough water to cover rolls. Cook for 3 1/2 hours on low heat.
Mix ingredients together. Wash and dry chicken. Skin chicken. Shake it in plain flour. Dip it in 2 beaten eggs. Then roll it in the mix. Let it stand until soaked through.
Mix dry ingredients together in a medium bowl. Mix eggs, milk, and oil together. Pour into dry ingredients and blend well. Pour out onto a hot griddle, flip over until golden brown.
Mix soup and water. Layer in a greased casserole: rice on bottom, then chops. Cover with soup. Bake at 350° for 1 hour.
Place the slices of bread on a cookie sheet. Top each slice with 1 tablespoon of salsa. Crumble 2 slices of bacon onto each slice. Put the chopped onion on top of the bacon, dividing it among the 8 slices. Finally, put the shredded cheese on top of all the sandwiches. Bake at 425° for 10 minutes. Serves 4.
Mix sugar, syrup and vanilla. Bring to a boil and stir. Add peanut butter and mix thoroughly. Add corn flakes and mix. Drop by teaspoon onto greased wax paper.
Cook bacon until crisp. Drain. Reserve drippings. Crumble and set aside. Cook onion in drippings until tender, but not brown; drain. Blend in sour cream, slightly beaten eggs, salt and pepper. Add cubed cheese and crumbled bacon. Pour mixture into shell. Bake at 375° for 25 minutes or until knife comes out clean.
Mix sugar and flour. Add egg yolks and buttermilk. Mix until smooth. Cook over medium heat, stirring often, until stiff. Remove from heat. Add coconut and vanilla. Stir. Pour into baked 10-inch pie shell. Top with your favorite meringue (using the leftover egg whites). Bake according to your meringue recipe. Cool, then refrigerate.
Mix brownie mix according to instructions. Pour into 9 x 13-inch pan. In food processor, whip cream cheese, sugar and eggs. Add vanilla and mix well. Pour on top of brownie dough. Bake at 350° for 30 minutes.
Wash okra. Remove ends of pods. Cut okra into 1/4-inch slices. Add salt and pepper to taste. Mix meal and flour. Roll okra in mixture and fry in hot fat until golden brown.
Cook ground beef and about 1/4 chopped onion, covered, until meat changes color and onion is tender. Add spices, salt and beans. Cook tortillas in oil just enough to make them soft.
Use double boiler. Chop all ingredients into double boiler except shrimp. Allow to simmer 1 hour. Add shrimp 10 minutes before dip is ready. Serve with Ruffles or tortilla chips.
You have to make the broth. You have to make the noodles. Put the vegetables in it. I think you have to wait for a while to cool. I think you cook it for 10 hours on hot. I think it's ready in 1 minute. You eat it with a spoon, or, if it's no more noodles, you can hold the bowl and drink it. Just eat it with your hand.