HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix shrimp soup and cream cheese together over low heat until blended. Add remaining ingredients. Heat but do not boil. Serve in chafing dish. Use corn chips for dipping.
Sift together flour, soda, baking powder and salt. Mix together Crisco, sugar, eggs, vanilla and lemon flavorings. Add 1 cup buttermilk with flour mixture. Bake in tube pan or 3 layer pans at 350° for 1 hour and 10 minutes.
Boil water and sugar together; add flour paste and cook 5 minutes. Mix the yolks of eggs, lemon juice, rind and salt. Add 1 tablespoon of hot sugar mixture to yolk mixture and stir. Repeat 3 times. Add this mixture to the remainder of the sugar mixture. Cool slightly. Fluff 1/2 of egg whites until stiff. Add to sugar mixture. Pour into previously baked crust. Make a meringue of the remaining egg whites by beating whites until stiff. Add 2 tablespoons sugar. Cover pie with meringue. Bake at 400° for 5 to 7 minutes.
Cook and drain spinach; squeeze dry. Mix remaining ingredients in a bowl with spinach. Cover; chill for 2 hours. Form into 1-inch balls. (May be frozen at this point.) Place on cookie sheet. Bake for 30 minutes in a 300° oven. Makes about 2 1/2 to 3 dozen balls.
Combine salad oil, water, eggs and pumpkin. Stir until well blended. In plastic bag, combine raisins, pecans and 2 tablespoons flour. Shake until well coated; set aside. Combine 3 1/3 cups flour, sugar, baking soda, salt, cinnamon and nutmeg. Add liquid ingredients and stir well. Stir in raisin mixture.
Save 1 cup pecans to roll cheese ball. Mix all ingredients in bowl. Will be soft. Shape into balls. Coat with pecans. Refrigerate if not serving right away! Makes 2 cheese balls.
Bake at 400° for 30 to 35 minutes in 10 x 1 1/2-inch greased pie plate.
Trim off large leaves of broccoli. Remove tough ends of lower stalks and wash broccoli. Separate flowerets and coarsely chop stalks. Bring water to a boil. Add salt and broccoli. Cover, reduce heat and simmer 5 minutes or until crisp and tender. Drain and set aside.
Melt butter or margarine and mix together first five ingredients. Spread mixture onto English muffins, then cut into quarters. Place quarters on cookie sheet and freeze. If you don't freeze them first, they will be too soft when baked and topping will run off before browning.
Cut peppers into halves and remove seeds. Pare apples and remove core. Force vegetables, apples, ginger and raisins through a food processor. Combine all ingredients and cook until thick and clear, about 1 hour. Fill sterile jars and seal. Makes about 4 quarts.
Heat oil in large skillet on medium-high. Add vegetables. Cook-stir until tender-crisp. Sprinkle salad dressing over vegetables. Toss to coat. Stir in vinegar. Serve warm. Makes 4 to 6 servings.
Mix dry pudding powders together; add Cool Whip and La Creme. Add all other ingredients and chill until ready to use.
Use 8 x 12-inch or 10-inch baking dish. Mix flour, butter and pecans. Spread in bottom of dish. Bake for 20 minutes at 350°, until light brown. Let cool.
Prepare 1 pie crust in a quiche pan. Prick bottom and bake 8 to 10 minutes in a 450° oven. Keep oven hot. Put half the spinach, 1/2 the Swiss and 1/2 the onions in the pie shell, then top with the other half. Make a mix of Parmesan cheese, eggs, half and half and Worcestershire plus 1/2 teaspoon salt. Mix and pour over spinach-cheese arrangement. Bake 10 minutes at 450° and then at 325° for 25 minutes or until firm.
Boil chicken breasts with quartered orange and quartered onion. Salt and pepper water to taste. Meanwhile, chop green onions. Drain oranges and combine in bowl with nuts and mayo. (Begin with 1/2 cup; add more when chicken is added.) Remove chicken. Cool and chop into bite-sized pieces. Add to mayo mixture. Chill for several hours or overnight. Serve with crackers.
Put shredded cabbage in slow cooker after mixing with onion soup mix and French dressing. Cook until cabbage is done.
Combine all ingredients. Chill. Serve with pita or bagel chips. Yields 2 3/4 cups.
Combine juices, sugar and mint; chill. Just before serving, add the remaining ingredients. Makes 75 four-ounce servings.
Add enough olive oil to coat the bottom of a nonstick skillet. Heat oil, add cabbage, onion, salt and pepper; saute until cabbage is browned. Cook, rinse and drain noodles. Return noodles to pan they were cooked in. Add cabbage mixture and stir until completely mixed.
Preheat oven to 425°. Scald butter and milk. Beat eggs. Add sugar and vanilla. Add scalded milk and butter to egg mixture slowly. Mix well. Pour into unbaked pie shell. Put in oven and reduce heat to 350°. Bake 50 minutes.
Mix squash with 2 tablespoons each of melted butter and brown sugar. Add mustard and egg. Season with salt and pepper. Pour into baking dish. Mix corn flakes, remaining butter and brown sugar. Sprinkle over top of squash. Bake at 350° for 20 minutes.
Mix all together. Put in 8 x 8-inch or 9 x 9-inch Pyrex casserole. Bake at 350° for 50 minutes or longer. Check to make sure center is firm.
Put first four ingredients together and bring to boil, then simmer 5 minutes. Take off heat and mash. Add margarine and vanilla; let cool. Add remaining ingredients. Mix well, pour in 8-inch square pan. Bake at 350° for 25 minutes. Adjust baking time for high altitude.
Brown turkey in a skillet, stirring until crumbly. Add onions and green pepper; mix well. Cook until vegetables are tender, stirring constantly; drain. Add catsup, pork and beans, pinto beans, brown sugar, molasses, liquid smoke and Worcestershire sauce; mix well.
Prepare Minute Rice as directed, keep warm. Meanwhile, cook peppers in oil in covered skillet over low heat until tender, but not browned, also the onions at the same time. Blend cornstarch with a small amount of chicken stock. Add remaining stock and soy sauce and cornstarch mixture to vegetables. Add chicken and cook until sauce is clear and thickened. Add tomatoes and cook. Just to heat. Serve on rice. Makes 4 to 6 servings.
Preheat oven to 450°. Mix flour, milk and egg until blended. Beat until smooth. Add salt and pepper. Put pie plate on top shelf (allowing 4-inch clearance for pudding to rise). Pour drippings into glass pie plate. Pour batter into pie plate slowly. Push in rack slowly. Bake for approximately 20 minutes or until pudding has risen and has lightly browned. Serve with roast beef and top with gravy. Serves 4.
Brown ground beef and onion together in a skillet and let simmer for a few minutes. Drain off fat. Then add other ingredients and let simmer for 30 minutes.
Grate potatoes; add onion and egg. Add salt and pepper to taste. Mix well. Spoon in hot grease to form patties. Fry. Turn when brown.
Mix together flour, butter and chopped nuts; pat into 9 x 13-inch pan for crust. Bake in 375° oven for 10 to 15 minutes. Let cool. Cream together cream cheese, soften with powdered sugar and spread on cooled crust. Mix instant lemon pudding in milk,	mixing	well until thickened. Spread over cream cheese mixture. Top with Cool Whip (mixed with instant vanilla pudding if it's	to sit out awhile). Sprinkle with nuts, cut, serve and enjoy!
Melt butter or margarine; add sugar, then the beaten egg. Add soda, salt and baking powder into sifted flour. Then combine all ingredients and bake in loaf pan or bread pan in 350° oven for about 35 minutes.
Heat oven to 375°. Place sheets of foil on countertop for cooling cookies. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat egg into creamed mixture. Combine flour, salt and baking soda. Mix into creamed mixture just until blended. Stir in chocolate chips and pecan pieces.
Clean fish and wipe off excess water. Cut into serving pieces or cubes; set aside. Saute onion in butter until soft but not browned. Add garlic and fish to onions; heat to simmer. Cook for 10 to 20 minutes until fish is just tender and flakes easily. Don't overcook. Add salt and pepper. Sprinkle with lemon juice; set aside.
Sift flour with baking powder, spices and salt; set aside. Cream butter with sugar until light and fluffy. Add egg and beat thoroughly. Combine boiling water and molasses. Stir in soda until dissolved and add to batter. Gradually add flour mixture, stirring well between each addition. Pour into a well-greased 8-inch square pan or 8-inch loaf pan. Bake at 350° for 20 to 30 minutes. Cool in pan until gingerbread shrinks away from sides and then invert onto rack and cool completely.
Skin chicken, combine all ingredients and marinate chicken for as little as 15 minutes to as much as overnight. Bake at 350° for 45 minutes to 1 hour.
Roll each bread slice to 1/4-inch thickness; cut with a 2 1/2-inch daisy shaped cutter. Lightly brush each side with butter and gently press into miniature muffin tins. Bake for 8 to 10 minutes until lightly browned. Rinse shrimp. Let stand in ice water 20 minutes. Drain well. Combine shrimp and next 5 ingredients. Stir well. Spoon mixture into shells and bake at 400° for 8 to 10 minutes. Garnish with paprika and parsley flakes. Yields about 2 dozen appetizers.
Let cream cheese and eggs set at room temperature. Cream cheese, sugar and eggs (adding eggs, one at a time and beating after each one). Add vanilla. Pour this mixture into a well buttered 9 x 13-inch cake pan that has been lightly dusted with graham cracker crumbs. Bake for 50 minutes at 300°. Do not overbake.
Dissolve the strawberry jello into boiling water. Add frozen strawberries and let thaw in mixture. Add the crushed pineapple and chopped nuts. Pour half of the mixture into an 8 x 8 x 2-inch square pan. Chill until firm. Add sour cream. Add remaining strawberry mixture. Chill until firm.
Brown ground beef and onion; drain. Add tomatoes, tomato sauce, 1/2 teaspoon salt and basil. Simmer, uncovered, for 1 hour, stirring occasionally. Set sauce aside.
Tie spice in cheesecloth bag. Put all in pan and simmer for 20 minutes. Serve hot with a twist of orange peel or apple slice and a stick of cinnamon.
Bring a large pot of water to a boil over high heat and maintain at a boil. Put the olive oil and garlic in a saute pan and cook over medium heat just until the garlic begins to brown. Remove the saute pan from the heat and pour in the wine. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by half. Stir in the lemon juice and tomato. Remove the pan from the heat.
Mix together first 2 ingredients and microwave until hot. Dip chips into mixture and enjoy.
Cook the water, syrup and salt to hard ball stage when tested in a cup of cool water. Stir frequently. Beat the egg whites until stiff, but not dry. Pour cooked mixture into egg whites in a very slow stream, continuing to beat while you pour. (If you pour cooked mixture all at once, the egg whites will curdle.) Continue to beat until thickened. Add vanilla and nuts. Beat 1 more minute. Pour immediately into buttered 9 x 12-inch pan.
Combine all ingredients and mix for 3 minutes. Spread mixture in a well-greased loaf pan. Bake at 325° for 1 hour and 20 minutes. Makes 1 loaf.
Dissolve and cool jello add the rest of mixture to the dissolved jello and mix well. Put in a sprayed pan. Cover and chill.
Mix first 4 ingredients. Gradually add sugar. Shape into balls; dip a fork into additional sugar and flatten. Dry 8 to 10 hours on waxed paper before storing in an airtight tin. Paste food coloring can be used to tint the mints any color desired. Do not use liquid food coloring, as mints will not set.
Beat egg yolks and sugar. Mix flour and butter. Then add all ingredients together. Pour into 2 pie crusts. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for another 30 to 35 minutes. Beat egg whites until frothy; add 6 tablespoons sugar. Spread over pies and brown.
Melt margarine or butter in microwave casserole dish one minute at 100% power. Separate onion slices into rings. Toss potatoes and onion in melted margarine or butter. Sprinkle with salt and pepper and stir well. Cover with plastic wrap and microwave on High for 12 to 15 minutes, stirring halfway through. Let stand and set, covered, for 3 minutes and serve.
In a saucepan, saute margarine and onions. Add milk and mushroom soup. Bring to a boil and add stuffing mix. Add cooked, mashed squash. Put into a casserole dish. Top with Cheddar cheese. Bake at 350° for 35 minutes.
Bring apple juice and water to a boil. Add beans and cook until almost tender, about 2 hours. Drain beans, saving liquid, and add all other ingredients except vegetables. Cover and bake in a 250° oven for 2 to 3 hours. Uncover for last 1/2 hour of baking and add tomato or green pepper. If beans get dry, add some of the bean liquid.
Cream together sugar, butter, flour and eggs. Add milk, water, vanilla and coconut. Bake at 325° until done.
Coat 9 x 13-inch baking pan with margarine. Add 1 1/2 packages crescent rolls in bottom of pan. Spread ingredients over crescent rolls except eggs and milk. Beat eggs and add to milk. Pour over mixture. Break 1/2 package rolls into small pieces. Add on top of mixture. Bake at 325° for approximately 50 minutes. Add salt and pepper to taste. Serves 8.
Melt the butter in a saucepan. Add the onion and saute over low heat until onion is golden color. Then add the water, carrots, celery and potatoes. Cook until potatoes are tender (about 20 minutes). Add corn, milk and seasonings. Continue to heat with occasional stirring, just until chowder reaches boiling point. Serve hot!
Combine sugar, water and syrup. Cook to hard ball stage when tested in cold water. Add peanuts; cook until syrup is color of shell of peanut. Remove from fire. Add butter and baking soda; stir well. Pour onto buttered trays.
Place rice in casserole dish and top with 3 soups, already mixed together. Place chicken on top of that and dot each piece with butter. Bake, covered, at 350° for 2 hours.
Mix sugar, salt, pepper, oil, vinegar and celery salt. Pour this over the chopped vegetables. The longer it sets, the better it is.
Preheat oven to 350°. Cream shortening and 1 cup of sugar. Stir in egg and molasses. Stir in all remaining dry ingredients except 1/2 cup sugar. Form dough into 1-inch diameter balls and roll in remaining sugar. Place 2 to 3 inches apart on ungreased cookie sheets. Bake 12 minutes. Cool on cookie sheets, until firm. Remove carefully with spatula. Makes about 1 1/2 dozen cookies.
Brown hamburger and onion until crumbly. Add minced garlic. Stir briefly; add tomato sauce, mushrooms, olives and half of the cheese. Lower heat and simmer for 10 minutes. Cook spaghetti in boiling water until tender, then drain and rinse. Remove all water from spaghetti. Add spaghetti to hamburger mixture; mix well. Put into baking dish and top with remaining cheese. Bake 45 minutes at 350°.
Place turnips in a saucepan; cover with water. Add salt and bring to boil; cover and cook 15 to 20 minutes, or until tender. Drain and set aside. Fry bacon in skillet until crisp. Combine egg, sugar and vinegar in a small mixing bowl, mixing well; stir into bacon and drippings. Pour bacon mixture over turnips and toss gently. Yields about 4 servings.
Place half of a canned peach on a sheet of aluminum foil. Put 1 to 2 teaspoons of chocolate chips in center. On top of chocolate chips, place 2 marshmallows. Wrap in foil, using drugstore wrap method; be sure to seal tightly. Bake in coals for 5 to 10 minutes. Serve hot.
Combine all ingredients in saucepan. Bring to a full boil, stirring constantly. Remove from heat. Cover and let stand 12 to 15 minutes, stirring occasionally.
Bring pineapple to a boil. Add jello. Let pineapple and jello cool almost completely. Fold in cottage cheese and Cool Whip. Pour into jello mold. Refrigerate overnight. Good for diabetics!
Cut French bread into 1/2-inch slices. Brush both sides of the slices with a hearty bottled Italian dressing. Sprinkle top with grated Parmesan cheese. Heat on baking sheet 5 to 10 minutes or until lightly browned. Serve hot.
In the blender, put pineapple chunks and apples with just enough pineapple juice to blend them into a thick butter. Remove from blender and add honey. Keep in a covered dish in the refrigerator.
Combine all ingredients as you would for meat loaf. Separate and pat out into six patties. Grill to desired doneness and serve on buns with your favorite condiments.
About 45 minutes before serving, in a 12-inch skillet over medium heat in hot olive or salad oil, cook green onions just until tender. Stir in flour, sugar and salt until smooth. Add vinegar, mustard and 1/2 cup water. Cook, stirring, until dressing boils and thickens slightly. Remove skillet from heat.
Crumble 1 cake layer into bottom of punch bowl. Layer 1/2 of all ingredients on crumbled cake. Repeat with second layer. Optional: garnish with sliced bananas (soaked in pineapple juice) and maraschino cherries.
Mix above ingredients, except for the nuts, together and shape into a ball. Cover with chopped nuts.
Cook spinach. Press out liquid. Combine spinach, soup, cheese and onion. Pour into greased baking dish. Toss stuffing with butter and sprinkle over the top. Bake at 350° for 30 minutes covered.
Cook chicken. Cut into bite-size pieces; reserve broth. Combine in large mixing bowl soup, cooked rice, mayonnaise, pimientos, onion, dash of salt and pepper and 1/2 cup of the reserved chicken broth. Place in casserole dish. Sprinkle top with paprika. Bake at 350° for 25 minutes.
In a large Dutch oven, over low heat, melt marshmallows with butterscotch chips and butter. Stir occasionally until smooth. Add popcorn. Toss until well coated. Press half of mixture firmly into a greased 9-inch square pan. Spread fudge sauce evenly over mixture. Press remaining popcorn mixture over fudge. Allow mixture to cool and harden. Slide spatula under entire mixture and slide onto a cutting board to cut into bars. Makes 16 bars.
Cream butter and sugar. Add 1 egg at a time. Add sour cream. Mix flour and soda. Add to mixture. Add vanilla. Bake 1 hour and 15 minutes at 325° in a 10-inch greased tube pan. Mix and put on cake while hot:
Grease muffin tins. Bake at 370° for 15 to 20 minutes. Makes 24 to 36 muffins.
Mix all ingredients together and pour in broiler pan. Bake at 350° for 40 minutes or until done.
Brown ground beef. Mix with tomato soup, spaghetti sauce and mushrooms. In a 10 x 14 x 2-inch casserole dish, layer the following: spaghetti, Parmesan, meat mixture and cheeses. Top with the mushroom soup. Bake at 350° for 30 minutes.
Grease a 13 x 9-inch baking dish. Place bread in prepared dish. Sprinkle with cheese.
Mix cheeses, egg and spices together until blended. Cook shells in 2 1/2 quarts salted water. Drain. Fill shells with cheese filling. Cover bottom of baking dish with sauce. Place layer of stuffed shells, cover with remaining sauce. Bake at 350° for 30 minutes. Sprinkle with more cheese.
Make thin crosswise cuts almost through, but not all the way, on 6 medium potatoes. Arrange in a circle on a 12-inch plate. Drizzle with oleo or butter and sprinkle with paprika. Cover tightly and microwave on High for 6 minutes. Turn potatoes over, brush with oleo and sprinkle with paprika, cover and microwave until tender (about 6 to 8 minutes).
Position knife blade in food processor bowl; add pretzels and next 3 ingredients. Process until pretzels resemble fine crumbs. Place in a large, heavy-duty, Zip-top plastic bag; set aside. Combine flour and next 4 ingredients in a medium bowl. Stir in beer and egg. Dip chicken pieces, one at a time, in batter; place in bag of pretzel mixture, shaking to coat. Place on a lightly greased baking sheet. Bake at 350° for 1 hour or until done. Yield: 4 servings.
In Dutch oven, melt butter in oil over medium-low heat. Add rabbit; brown well on all sides over medium-high heat. Remove rabbit; set aside. Add onion and carrots to oil. Cook and stir over medium heat until tender. Stir in cider, salt, thyme, bay leaf and peppercorns. Heat to boiling. Add browned rabbit. Reduce heat and cover. Simmer until rabbit pieces are tender, 50 to 60 minutes. Core and quarter apples. Add to rabbit. Recover. Simmer until apples are just tender, 10 to 15 minutes. Discard bay leaf and serve.
Cook Creamettes in salted water; drain and place in 1 1/2-quart baking dish. Add flaked salmon, salt and pepper. Pour sour cream and melted butter over casserole. Bake at 400° for about 20 minutes.
Mix dry ingredients. Melt 1/4 cup margarine. Roll breast in margarine and then in bread crumb mixture. Place 1 tablespoon oil in 9 x 13-inch pan. Place coated breast in pan; pour 1/3 cup water over breast. Bake at 350°, uncovered, for 45 minutes. Add 1/3 cup wine; bake 15 minutes at 325°.
Blend all ingredients in food processor or blender. Line a small bowl with Saran wrap and fill. Keep it refrigerated overnight.	Turn out on a flat plate and remove Saran wrap. Sprinkle with nuts or parsley or paprika; olives are pretty on top also. Place crackers around plate before serving.
Heat oven to 400°. Grease the bottoms of 18 muffin cups or line with baking cups. Beat egg, milk and oil in medium bowl with fork until blended. Mix flour and sugar to egg mixture and stir until moistened (will look lumpy). Spoon batter into muffin cups, filling each cup 1/3 full. Drop 1/2 teaspoon of jelly onto the center of each and top with enough batter to fill 2/3 full. Bake for 20 to 25 minutes.
Mix eggs, milk, flour and seasonings. Brown hamburger and onions. Drain and place in 15 x 10-inch jelly roll pan. Pour flour mixture over this and bake at 425° for 24 to 25 minutes. Remove. Drizzle pizza sauce on top and add cheese. Return and heat until cheeses are melted.
Mix 2 tablespoons pancake flour and ginger; coat chicken pieces. Fry in skillet until brown. Add water to syrup to make 1 cup. Add to it rest of pancake mix. Cover in tightly covered container and shake. Stir mixture with vinegar, soy sauce and Worcestershire into fat in skillet. Heat to boil, stirring constantly. Boil 1 minute. Reduce heat. Add sugar, salt, pepper and chicken. Cover. Simmer 45 minutes. Add pineapple and green pepper. Cook, uncovered, 10 minutes more. Stir in water chestnuts, bean sprouts and chili sauce. Serve over rice.
Tie cinnamon sticks, allspice and cloves in a cheesecloth bag. Combine spices, cider, pineapple juice and sugar in a Dutch oven; bring to a boil. Reduce heat and simmer 15 minutes. Add lemon juice; cook over low heat 10 minutes or just until heated. Remove spice bag. Pour into cups and garnish each with a cinnamon stick. Yields 11 cups.
Brown meat and onion in pan. Add tomato sauce and tomatoes. Season with garlic powder, onion powder, etc. Add rice and mix. Stuff peppers and put any remaining mixture in bottom of pan. Bake approximately 40 to 45 minutes at 350°.
Combine butter and sugar; blend well, being careful not to let butter get too soft. (Best to mix with hands.) Gradually blend in flour; mix well. Pat and press in 9 x 13-inch jelly roll pan. Prick with fork. Put in fridge for 1/2 hour. Bake at 375° for 5 minutes, then at 300° for 30 minutes, or until light brown. (Watch closely; don't let it get too brown.) Remove from oven; cut into squares. Sprinkle with white sugar. Store in tin, not in Tupperware!
Mix all together and pour into a hot, oiled griddle or skillet. Cook until top is full of holes, then turn pancake over and cook over a little longer. Serve with your favorite toppings.
Beat together mashed bananas and butter until creamy. Add eggs, vanilla and water and beat. Add flour, baking soda and baking powder; mix well. Stir in dates, walnuts and coconut. Spoon into an oiled and floured 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes or until knife comes out clean.
Dissolve jello in water. Add pie filling and pineapple. Refrigerate & serve.
Thaw and drain spinach. Mix with other ingredients. Set in refrigerator overnight. Serve with Hawaiian bread or French bread.
Saute 1/2 cup onions in 3 tablespoons butter until soft. Cook 2 packages broccoli according to package directions. Add 1 cup Minute rice and 1 cup water to onions and simmer 5 minutes, covered. Add celery soup, 1/2 cup milk and 1/2 cup Cheez Whiz. Mix good and pour into 2-quart dish and bake in 350° oven until slightly brown on top.