HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Bake 350 degrees till done. When cool top with frosting:
Simmer tomatoes in a large skillet for 10 to 15 minutes or until tomato liquid is reduced by about half. Add shrimp; simmer just until they begin to turn pink; sprinkle with cheese. Cover skillet; simmer about 5 minutes longer or until shrimp are cooked and cheese is hot. Spoon rice onto a large serving platter; top with shrimp mixture. Sprinkle with parsley.
In a small saucepan, combine butter, lemon juice, water, soy sauce, paprika, honey, mustard, garlic, salt and cayenne pepper. Heat until butter melts, stirring well. Grill chicken over medium coals about 15 minutes per side or until chicken is done, brushing frequently with sauce. Makes 4 servings.
Put blueberries in bottom of 8 x 8-inch pan. Mix flour, baking powder, salt, melted shortening, 1/2 cup sugar and milk. Spread over berries. Mix 1/2 cup sugar, cornstarch and water. Pour over mix. Bake at 350° for 45 minutes. Serve warm or cold with whipped topping.
Place patties in a 9 x 13-inch pan. Heat the water, white sugar and brown sugar. Heat until sugar is melted good; pour over patties. Dot with butter and sprinkle with cinnamon. Bake at 350° until syrup is thick and they are bubbly.
Mix all ingredients and bake in greased and floured Bundt pan at 350° for 1 hour.
Tie 2 pieces of tenderloin together in 3 or 4 places. Season with Worcestershire sauce, poultry seasoning and garlic powder. Place in baking pan (use meat thermometer). Cook at 350° until thermometer reads 180°. (Well done pork reading on thermometer.) Remove from pan when done. Let rest 10 minutes. Slice and put on serving platter.
Preheat oven to 400 degrees. Grease a 2 inch muffin tin. Combine bran and milk in a bowl and let sit for 5 minutes. Then mash with the back of spoon. Sift together the flour and sugar and add to bran. Add the beaten egg and the melted butter and stir until well blended, Do not beat. Stir in the nuts and raisins. Divide batter amount the muffin cups. Bake 15 to 20 minutes. Makes 12 muffins.
Put jello in bowl; add hot water and stir until jello is dissolved. Add cold water. Drain cherries and pineapple and add juice of both to jello.
Mix all ingredients together. Store in tightly covered can or jar and use soon. Use in any recipe calling for self-rising flour. Yields approximately 1 pound.
Drain pineapple (save juice). Combine flour, sugar and juice; mix. Add cheese and pineapple. Place in 2-quart casserole dish. Combine margarine and cracker crumbs and sprinkle over mixture. Bake at 350° for 20 to 35 minutes.
Cook broccoli according to package directions. Meanwhile, cook bacon and garlic until bacon is crisp. Add vinegar; heat. Brown bread crumbs in butter. Pour sauce over hot broccoli and sprinkle with crumbs. Makes 3 servings.
Cook macaroni in boiling salted water; drain and rinse. Combine the mushroom soup, milk, onion and seasoning. Alternate layers of macaroni, soup and cheese in greased 1 1/2-quart baking dish. Bake in moderate oven at 350° about 45 minutes.
Sprinkle apple chunks with the lemon juice to keep them from discoloring. Place all the fruit in a large bowl. Spinach bowl works well.
Combine all ingredients except cheese. Bake at 350° for 35 minutes. Sprinkle cheese on top. Bake for 10 more minutes.
Mix all ingredients in a 2-quart baking dish. Bake, uncovered, at 350° for 45 minutes. Serve with Fritos corn chips or tortilla chips.
Mix all together and	spread	with fork on	half of hamburger bun. Broil about 4-inches from flame about 12 to 20 minutes.
Wrap chicken breast individually in foil and bake for 1 hour in a 400° oven. When removed from oven, save broth which has cooked out of chicken. Bone and cut up chicken meat; set aside. In a mixing bowl, combine soups, milk, onion, salsa and half of the chicken stock; blend well. Pour rest of chicken stock into a well-greased, large, shallow baking dish. Begin with a layer of the tortilla pieces. Sprinkle some of the chopped chicken meat. Pour some of the soup mix on top of chicken and then sprinkle with half of the grated cheese. Repeat layering process, ending with soup mix. Top with cheese. Bake 30 minutes at 350°.
Mix flour and lard together. Set aside. Mix salt, vinegar, egg and cold water together. Add to flour mixture. Roll out the way you like it, thick or thin, and put in pie pan.
Mix all ingredients together, except potato chips. Put in a casserole dish. Top with crushed potato chips. Bake for 1 hour at 350°.
Heat oven to 350°. Grease 9-inch pie plate. Mix all ingredients until smooth 1 minute in blender or 2 minutes with a mixer. Pour into pie plate. Bake for 30 minutes. Cool and serve.
Cut pears into bite size pieces. Mix dry pudding mix into juice. Pour juice mix over pears into large bowl with cover. Stir and place in the fridge.
Crush cookies until fine. Mix together margarine, cream cheese and powdered sugar. Mix pudding with milk and vanilla in a separate bowl. To the cream cheese mixture, add 12 ounce bowl of Cool Whip, then mix pudding into cream cheese and Cool Whip mixture. Layer cookies, then pudding, cream cheese mixture, ending with crushed cookies. Arrange in a 9 x 13-inch pan or you can also use individual flowerpots.
Soften cream cheese and mix all ingredients together. Chill and serve with chips and crackers.
Cream oleo and sugar. Beat in eggs, one at a time. Stir in pineapple. Fold in bread cubes. Turn into greased 1 1/2-quart casserole. Bake uncovered at 350° for 1 hour. Great with ham or chicken.
Stir together flour, baking powder, soda, salt and spices. Set aside. Combine grated orange peel and carrots. In large bowl cream butter. Gradually beat in brown sugar until fluffy. Beat in eggs, one at a time. Alternately stir in flour mixture and carrot mixture until well blended. Stir in walnuts. Turn into greased loaf pan. Bake at 325° for 50 to 60 minutes or until pick inserted comes out clean. Cool in pan 5 minutes. Turn out to cool completely.
Bone and flake salmon, draining off liquid and adding water to make 1/2 cup. Soften gelatin in liquid and warm until thoroughly dissolved. Add to mayonnaise, chili sauce, lemon juice, Worcestershire sauce, dill and pepper. Mix well. Add lox, cooked eggs, onions and olives; pour into a 6-cup mold. Chill until firm. Garnish with olives, parsley and pimentos. May halve recipe.
Brown meat and onion. Layer in dish hamburger, cheese, pepperoni, cheese and so forth, ending with biscuit mix on top. Bake at 350° for 30 minutes.
Thoroughly mix all ingredients except margarine and crackers. Place the vegetable mixture in a 9 X 13 casserole dish. Melt margarine and mix with crushed crackers. Spread evenly over the vegetable mixture. Bake at 350 degrees for 45 minutes. Serves 12 to 15.
Saute onion in butter. Add beef and brown lightly; drain off fat. Add the rest of ingredients except kidney beans, tomato juice and chili powder. Simmer 30 minutes. Cool slightly. Add remaining 3 ingredients and simmer 1 hour. Serves 10 to 12.
Mix first seven ingredients well. Shape into a loaf. Mix the remaining ingredients and pour over meat loaf. Bake, covered, for 1 1/2 hours and uncovered for 1/2 hour at 350°.
Brown meat in skillet with salt sense and 1/2 teaspoon black pepper. Simmer, covered, with 1 cup water until tender. Salt and pepper from amounts given. In a large pot, heat olive oil over medium heat. Add onions, garlic, celery and carrots. Cook, stirring frequently, until onions are transparent. Add ground meat and remaining ingredients, except macaroni. Simmer, uncovered, for 30 minutes. Add macaroni; simmer 2 minutes. If mixture is too thick, add more chicken stock or water. Serve with bread sticks. Top with grated Parmesan cheese.
Mix yeast and 1 heaping teaspoon to dissolve in 1/2 cup warm water; set aside. Mix together hot water, salt, sugar and shortening, then add eggs; stir. Add 4 cups flour; stir together, then add yeast mixture. Mix. Add 4 cups flour and stir thoroughly. Let rise and then shape into rolls. Drop into greased and floured pans. Bake at 425° for 15 to 20 minutes. Makes 2 dozen rolls.
Blend on high speed in blender, chopped cucumber and chicken broth 2 minutes. Add sour cream. Continue to blend 2 more minutes at high speed. Chill before serving.
Combine first 5 ingredients. Mix eggs, milk and vanilla and add to dry mixture. Stir in pecans. Pour into prepared pie crust; bake at 350° for 45 to 50 minutes.
Mix; put into large casserole. Top with crushed potato chips. Microwave 9 minutes on High, uncovered.
In saucepan, cook turkey. Add garlic powder, oregano and basil. When cooked, add Italian sauce. In bowl, mix the cottage cheese, egg whites, pepper and parsley flakes. Layer 3 noodles (uncooked) in bottom of 13 x 9-inch dish, then the meat sauce, cottage cheese mixture and evenly sprinkle Mozzarella. Repeat. Bake at 375° for about 35 to 40 minutes. Add some water (1/4 to 1/2 cup) during baking if too dry. Let stand 10 to 15 minutes. Serve.
Saute the minced garlic in the olive oil on low heat for 1 to 2 minutes. Do not let garlic brown. Add clam juice (which you get from draining the chopped clams), and the white wine. Bring to a boil; add parsley and chopped clams. Cook for 2 minutes, then add to well-drained linguini which you cook according to package.
Combine all ingredients and mix well. Divide into two or more greased baking dishes. Cover tightly and bake at 350° for 1 1/2 hours. Uncover and continue baking 20 to 30 minutes more. Yields 80 to 100 servings.
Rinse chilies; slit open and remove all seeds. In a 13 x 9-inch baking dish, alternate chilies with cheeses to make 2 or 3 layers. In separate bowl, beat egg whites until stiff. In another bowl, beat yolks until foamy. Beat in evaporated milk, flour, sugar and salt. Fold egg whites into yolk mixture. Pour over chilies and cheese. Bake at 325° for 25 minutes. Arrange tomato chunks on top. Return to oven and bake 25 minutes longer. Serve warm.
Brown meat and onions together with garlic. When all browned, add beans and catsup. Simmer for 20 minutes.
In a mixing bowl stir together flour, cinnamon, baking soda, salt, nutmeg and baking powder; set aside.
Spray a 9-inch cake pan with cooking spray and set aside. Stir first 5 ingredients together. Stir in remaining ingredients until thoroughly blended. Pour into pan and bake 30 minutes at 350°.
Break stuffing bread into small pieces and let stand. Simmer vegetables in margarine until tender. Add oysters and simmer 5 more minutes.
Beat egg yolks and sugar together. Add oleo, flour, buttermilk and vanilla. Mix well. Pour in pie shell and bake at 350° for 1 hour.
Cream butter or margarine, sugar and eggs until fluffy. Beat on high speed of mixer 3 minutes. Reduce speed to low. Combine flour, cocoa, baking powder and salt. Add alternately with milk to creamed mixture. Blend in crushed candy. Pour into 2 greased and cocoa dusted 9-inch cake pans. Bake at 350° for 35 minutes. Cool 10 minutes. Remove from pans. Frost with frosting of your choice.
Place the yeast in 3/4 cup warm milk; let rest 3 to 4 hours. Beat the egg whites with the sugar until it forms peaks. Add the pisco and the orange extract; set aside. Add the yeast into a big bowl. Add the rest of the warm milk, the melted butter, the egg yolks, the grated rind and the anise. Slowly add 3/4 of the flour and the egg white mixture. Beat until smooth. Set aside in a warm space until the next day.
Sift together flour, sugar, baking powder and salt, then add shortening, 1/3 cup buttermilk and bananas. Beat vigorously for 2 minutes. Add 1/3 cup buttermilk and nuts; beat 2 more minutes and then fold in nuts. Pour batter into prepared pans. Bake in 350° oven for 30 to 35 minutes.
Sprinkle potatoes with sugar and vinegar. Add onion, celery, pickles, seasoning and mayonnaise. Toss to blend. Fold in egg slices. Chill; add egg slices on top.
Layer half of potatoes, onion, carrots and ham in a 2-quart baking dish. Combine soup, milk and pepper to make sauce. Pour half of sauce over vegetables and ham. Add remaining ingredients (vegetables and ham). Top with remaining sauce. Cover with foil and bake for 1 hour at 375°. Remove cover and sprinkle with cheese. Bake another 10 minutes. Serves 6.
Chop all ingredients. Mix together well and refrigerate for one hour before serving. Serve with white corn tortilla chips. Hot and delicious!
Cook Stove Top stuffing as directed on the box. Take hamburg; roll out on a flat surface about 1-inch thick. Take cooked ham; put slices to cover all hamburg. Take stuffing; put into a line towards the center. Even it all out. Roll into a meat loaf; cook in oven at 350° for about 2 hours. Enjoy! Makes 6 to 8 servings.
Combine butter, sugar, eggs and vanilla in a large bowl. Beat at high speed for 3 minutes. Blend dry ingredients in separate bowl. Add with water to the creamed mixture. Pour into two greased and floured 9-inch layer pans. Bake at 350° until cake tester is clean and dry. Cool for 10 minutes, then frost with a buttercream frosting. Serves 10 to 12.
Brown ham slices in hot oil. In a deep casserole dish or pan, place half the potatoes, carrots, onions, seasonings, cheese and margarine. Place ham slices on top of vegetables. Pour 1/2 the soup and milk mixture over this. Add the rest of the vegetables, margarine and spices. Sprinkle on cheese and add ham slices on top. Pour remaining soup mixture over top and bake at 350° for 1 1/2 hours or until vegetables are tender.
Cook sugar, egg yolks, butter, dates, nuts and marshmallow cream 10 to 15 minutes on low heat until mixed. Add crisped rice cereal and vanilla. Form into balls. Roll in coconut.
Scald milk and cool. Beat eggs until frothy. Add sugar, spices and milk. Mix. Add cooked rice. If to be served with fruit, cook it plain, otherwise may add raisins, dates or a small can of drained fruit.
Mix oil, sugar and eggs, then sift dry ingredients and add other liquids. Bake in cold oven at 325° for 30 minutes. Makes 2 layers.
Invite all friends and family that you know. Fish slow for 50. Mix up hush puppies from Martha White Hush Puppy mix. Get Mutt and Chris to fry 3 or 4 gallons of crappie fillet. Have everyone bring a dish of anything.
Salt chicken several hours prior to cooking. Add all ingredients (except oil) and let stand 15 minutes. Add oil. Mix well and baste chicken as it cooks over coals.
Saute onions in 2 Tbsp butter. Salt lightly. A few minutes later add mushrooms, 1 tsp dill, 1/2 c stock or water, tamari and paprika. Cover and simmer 15 minutes. Melt remaining butter in a large saucepan. Whisk in flour and cook, whisking a few minutes. Add milk. Cook, stirring frequently, over low heat, about 10 minutes - until thick. Stir in mushroom mixture and remaining stock. Cover and simmer about 10 - 15 minutes. Just before serving add salt to taste, freshly ground black pepper, 2 teaspoons lemon juice, 1/2 c sour cream and if desired, extra dill. Serve garnished with 1/4 c fresh parsley. Takes approximately 1 hour to prepare and makes 4 rich servings.
Boil chicken and shred. Mix chicken, sour cream and cream of chicken soup. Mix together and add poppy seeds. Mix. Crush crackers and pour over chicken mixture in a casserole dish. Melt butter and pour over crackers. Bake at 350° for 25 minutes or until bubbly.
Brown ground beef and onion. Add tomato sauce, water, tomatoes, kidney beans, green chilies, corn, beans and taco seasoning.
*Put a small amount of oatmeal into blender until it turns to powder. Measure first.
Put first 3 ingredients in microwave-safe bowl. Microwave 45 to 60 seconds or until melted (shiny). Stir until well blended. Stir in nuts. (You can use any nuts.) Drop by teaspoons onto a wax paper-lined cookie sheet. Place cookie sheet in refrigerator for about an hour. Remove candy and place in Tupperware or tin with wax paper between layers. Keep in refrigerator. Delicious!
Layer crushed chips in 9 x 13-inch pan. Spread diced chicken over chips. Sprinkle onion and pepper. Mix soup, undiluted, and spread. Pour Ro-Tel over top. Bake 25 minutes. Last 10 minutes, cover with Monterey Jack or Cheddar cheese.
Boil chicken and save at least 1 1/2-quarts broth. If not enough broth, use 1 can of chicken broth with water to make 1 1/2-quarts. Saute onion, bell pepper and celery in butter.
Mix sugar, syrup and peanut butter. Add cereal and shape mixture into balls. Roll in confectioners sugar or coconut.
Place peeled, sliced apples in a 9 x 13-inch pan. Pour water over the apples. Mix sugars, flour and margarine as for pie crust. Spread on	top of apples. Bake until apples are done. Serve with ice cream or whipped cream.
Mix together and press in bottom of a greased pan. Next mix cream cheese and sugar. Cream together. Stir in Cool Whip (sometimes you use more).
Preheat oven to 350°. Grease 10-inch pie pan or 9-inch square pan. Cook spaghetti to desired tenderness; drain and set aside. Brown the beef with celery; drain. Stir in spaghetti sauce and mushrooms; simmer 15 minutes. Combine spaghetti, eggs, Parmesan cheese and garlic salt; toss. Place mixture in the prepared pan. Press evenly over bottom and up sides, forming a crust. Pour meat mixture over spaghetti. Sprinkle remaining Parmesan cheese.
Prepare stuffing according to package. Combine milk and meat. Make patties and pat to 6-inch circle. Top with stuffing. Draw meat up and over to cover stuffing. Place in casserole and pour remaining ingredients (combined) over all. Bake uncovered at 350° for 45 minutes.
Combine broth and peppercorns in a small sauce pan. Cover and simmer until reduced to 1/4 cup. Add Brandy and simmer until reduced to about 3 Tbsp. Cool. Blend peppercorns, butter, lemon juice, shallots and Thyme in processor until peppercorns are finely chopped. Cook potatoes until tender, and quarter. Place in a large bowl. Add green onions and 1/4 c. peppercorn butter. Reserve remaining butter for another use. Toss gently. Season with salt.
Prepare Cobbler Topping. In large mixer bowl, beat together eggs and sugar. Add cream, pudding mix, vanilla and salt; beat well. Mix in pie filling. Pour into 4 to 5-quart ice cream freezer. Add milk. Freeze according to manufacturer's directions. Remove dasher. Add Cobbler Topping and stir until well mixed. Ripen ice cream. Makes 4 quarts.
Combine pumpkin, sugar, oil and egg. In another bowl, stir together flour, baking powder, cinnamon and salt. To dry ingredients, add pumpkin mixture along with 1 teaspoon soda dissolved in 1 teaspoon milk. Mix well. Stir in chocolate chips and vanilla. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake in a 375° oven for 10 to 12 minutes.
Mix milk and lemonade; fold in Cool Whip. Pour into pie crust. Top with additional Cool Whip. Refrigerate before serving.
Separate crescent rolls into three layers. Place on ungreased baking sheet. Mix crab mixture together and spoon onto layer of crescent rolls. Bake 10 minutes in 400° oven. Makes 36 appetizers.
Sift ingredients and store in airtight container. Use the same as purchased baking powder.
Cook onion and celery in butter until tender. Stir in flour, gravy or cream, salt and chicken. Roll out dough on lightly floured surface to about 1/8-inch thickness. Cut dough into 4-inch squares. Spoon chicken mixture onto 1/2 of each square and fold over to make triangles. Press edges of dough together to seal. Stick top with fork to let steam escape. Bake in greased pan at 425° about 30 minutes until browned.
Melt butter and chocolate; blend in cocoa and sugar. Stir in cream. Bring to a rolling boil for 10 seconds. Makes 12 ounces.
Combine flours, sugar, poppy seed and baking soda; stir. Add yogurt, egg white, vanilla and nuts. Pour in muffin cups sprayed with nonstick cooking spray. Bake at 350° for 16 minutes.
Fry sausage with onion. Put into casserole dish. Drain sauerkraut and put on top of sausage. Make mashed potatoes and, while whipping potatoes, add grated Cheddar cheese. Put on top of sauerkraut; sprinkle grated cheese on top. Bake for about 30 minutes at 375°. Enjoy.
Brown meat and drain. Mix soup mix in water and pour over meat. Mix well and let simmer for about 30 minutes. Serve over noodles, rice or creamed potatoes.
Mix all dry ingredients first. Add liquid ingredients. Cook on top of stove until mixture becomes firm. Pour into pie shells already browned. Save egg whites for icing to go on top of pies. This recipe makes 2 pies.
Whip soup and milk in a 2-quart bowl. Stir in remaining ingredients except 1/4 cup cheese. Cover with lid or vented plastic, wrap and refrigerate 12 hours or overnight. Microwave on High for 15 to 17 minutes. Sprinkle reserved cheese on top. Let stand 5 minutes or until cheese melts. Serves 4.
Place potatoes and water in 3-quart casserole. Cook, covered, on power 20 to 25 minutes, or until potatoes are tender. Stir halfway through cooking. Drain. Beat together cream cheese, onion dip, salt, pepper and garlic salt in large mixing bowl until well blended. Add hot potatoes one at a time, beating until light and fluffy. Spoon potatoes in 2-quart casserole. Dot with margarine as desired. Heat, covered, on full power 4 to 6 minutes or until heated through. Sprinkle with paprika as desired before serving.
Brown hamburger meat with onions; pour off drippings. Add tomato sauce; rinse can with water (1/2 cup more or less). Use this water. Add chili powder, butter, vinegar and sugar. Simmer 15 minutes, then add beans and simmer 10 to 15 minutes more. Salt to your taste.
Place chicken in an oblong dish. Top with cheese. Stir soup according to directions. Spread over cheese. Combine butter and stuffing. Sprinkle on top of soup. Bake at 400° for 25 minutes or until chicken is done. Serve over rice. Garnish with oregano.
Beat egg in a saucepan. Add vinegar, salt, pepper and mustard. Cook slowly over low heat, stirring constantly (don't curdle). Add currant jelly and catsup. Heat. Serve on ham. (This is a tangy, delicious sauce.)
Melt butter in 9 x 12 x 2-inch brownie pan. Spread crumbs over it. Sprinkle coconut over that. Sprinkle chocolate morsels over that. Sprinkle peanut butter morsels over that. Pour canned sweetened condensed milk over that. Top with nuts. Bake in 350° oven for 25 to 30 minutes. Cut into squares while still warm.
Thaw Cool Whip. Put in large bowl add all other ingredients and mix well. Pour into 9 x 13-inch dish and freeze. Remove from freezer and partially thaw before serving. Can be used as a salad with meal or as a light dessert.
Use large mushrooms. Wipe clean with paper towel. Never wash or peel. Break stems off and cut them up. Saute chopped onion and celery until tender in butter. Add chopped mushroom stems when onion and celery mix is partially done. Saute until golden. Use plenty of butter. Add Italian seasoned bread crumbs and mix. Stuff raw mushroom caps and cook or freeze. Don't cook before freezing.
In Dutch oven, saute onions and garlic until golden. Add brown sugar and cook until caramelized. Add other ingredients and simmer 15 minutes. Add meat. Bake, covered, for 5 or 6 hours at 325°. Uncover last half hour. Remove from oven and shred meat with 2 forks and return to sauce. Can be frozen.
Mix all ingredients except bread. Slice off top 1/4 of bread and hollow out carefully. Make sure there are no weak points. Fill shell with mixture. Put bread top back on. Wrap in foil and bake at 300° for 1 1/2 hours or at 350° for 1 hour. Bread from the top and inside are used as dippers. (You will need additional bread.)
Shell and, if necessary, devein shrimp. Slice garlic and ginger into thin	slices; add to butter in frying pan. Cook on medium heat. Add peppers and, lastly, the shrimp. Cook only until shrimp turns red; do not overcook.
Break large head of lettuce into bite size pieces. Put in a large bowl. Add celery, onion, green pepper and peas. Salt lightly. Spread with one pint Thousand Island dressing. Be sure to cover all ingredients well. Sprinkle with sugar. Add cheese. Add bacon. Cover with aluminum foil and refrigerate for at least 8 hours.
In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and oil. Blend just until moistened. Spoon into a greased baking pan (8 or 9-inch square). Bake at 400° for 20 to 25 minutes.