HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large boiling pot, bring a gallon of water, crab boil and salt to a boil. Add potatoes and boil for 10 minutes. Add onions and sausage and boil for 5 minutes. Add shrimp and corn. Boil for 5 minutes more. Drain and serve with crusty bread and a cold beverage. Makes 6 servings.
Cream sugar and shortening. Add the beaten eggs, then the bananas. Mix baking soda, salt and flour, then combine with other mixture. Then add nuts and bake at 350° for 50 minutes.
Mix together all ingredients in order given. Drop on cookie sheets. Bake at 350° for 8 to 10 minutes or until golden brown.
This fits in a square or small oblong Pyrex dish. Grease dish and sprinkle rice in bottom. Place chicken pieces over rice. Sprinkle dry onion soup over chicken and add undiluted soup. Pour milk over this. Sprinkle with paprika; seal with foil. Bake 1 hour at 325° then bake uncovered for 3/4 to 1 hour or until chicken is browned.
Combine peanut butter, milk and cream cheese in large mixing bowl on low speed. Add powdered sugar and whipped topping, mix until smooth. Pour into a Bama 9-inch graham cracker crust. Freeze until firm. Drizzle with chocolate syrup. Store leftovers in freezer.
Heat oven to 350°. Grease and flour baking pan, 13 x 9 x 2-inch or 2 round layer pans.
Place dates and nutmeats on platter and sprinkle with baking soda. Then pour boiling water over and let stand until cool.
Chop each ingredient by hand. Mix all the ingredients together. Taste and adjust the seasonings. Let the salsa stand for at least 30 minutes. Stir well before serving. Makes 2 cups.
Cream sugar and butter. Add egg yolks, one at a time, beating well. Add salt and vanilla. Add soda to sour cream and add to ingredients with flour. Fold in stiff egg whites. Pour into tubed pan (greased and floured) and bake 1 1/2 hours at 350°. Place on damp cloth for 10 minutes.
Peel, core and quarter enough to make 1 quart of pears. Combine and boil for 5 minutes, 1 cup water and sugar. Add pears to syrup and bring gently to a boil. Then boil rapidly until pears are clear and tender. Syrup should be thick. Pack in hot, sterilized jars and seal immediately. Lemon or pineapple slices may be added for flavor.
Heat oven to 350°. Grease and flour 8 x 8 x 2-inch pan. Beat egg and add sugar and oil. Sift all dry ingredients together and add to first mixture. Add apples, nuts and vanilla; mix. Bake at 350° for 25 to 30 minutes.
Layer lettuce, mayo, bacon, peas, onion, green bell pepper and cheese. Start over and finish repeating layers until all ingredients are used up.
In a separate pot over medium heat, bring broth to a boil. In separate large bowl, combine the beef, pork, 3 eggs, bread crumbs, basil, parsley and 1/2 cup Parmesan. Mix well and form into bite size balls. Drop the balls into the broth. Add escarole into broth. When balls rise to the top, they are cooked, about 5 to 7 minutes. When escarole is wilted, it is done. In a separate bowl, combine the remaining 5 eggs with the remaining cheese. Pour this mixture into soup, stirring continuously until the egg is cooked.
Sift flour, soda, baking powder and salt together into a bowl. In a blender, place shortening, orange juice, eggs and sugar; blend well. Add apples and the orange. Blend only until the fruit is chopped. Add the raisins and nut meats and stir into the flour mixture. Bake in a loaf pan at 350° for 1 hour and 15 minutes.
Cream the cream cheese; add everything except shrimp. Blend well, then add shrimp. Let set overnight to blend flavor.
Mix all ingredients in jar. Shake. Brush onto beef, pork or poultry and grill.
Blend all together and bake at 325° for 1 hour and 20 minutes. Use a Bundt pan or angel food pan. If you use a mixer, fold in the bananas and nuts by hand.
Combine sugar, brown sugar, oil, eggs and vanilla; beat until smooth. Stir in applesauce. Sift together flour, pumpkin pie spice, soda and salt; add to mixture, mixing well. Pour into greased and floured 12-cup Bundt pan. Preheat gas grill. Cook with cover down using indirect cooking method on high setting 40 minutes, or until done. Cool in pan 5 minutes. Remove from pan; cool thoroughly on wire rack. Combine confectioners sugar and apple juice; drizzle over cake.
Dissolve Kool-Aid and sugar in water. Add frozen juices and stir in ginger ale just before serving.
Mix cake mix as directed. Add all other ingredients and mix well. Bake at 350° for 45 minutes.
Thinly slice potatoes enough to fill 9 x 13-inch casserole dish. Add onions and ham. In bowl, combine butter, soup, milk, flour, garlic powder, salt, pepper and cheese. Heat for about 4 minutes in microwave. Pour over potatoes. Bake at 400° at least 1 1/2 hours.
Bring to a boil 1 1/2 cups sugar and water; set aside to cool. Mix together remaining ingredients. Mix together and roll to 1/4-inch thickness. Slice apples over pastry. Sprinle with a little sugar, cinnamon and dot of butter. Roll like jelly roll and cut in slices. Put in 9 x 13-inch baking dish. Pour liquid over this and bake at 350° until apples are done.
Peel and thinly slice cucumbers. Wash nasturtium leaves and drain. Mix wine, vinegar, oil, pepper and tarragon in blender. When ready to serve, combine cucumbers, nasturtium leaves and dressing and toss gently. Garnish with nasturtium flowers with leaves.
Dissolve sugar in water before allowing to boil. Cook to hard ball stage. Remove from heat. Add oleo and nuts. Drop by tablespoons onto waxed paper. Makes 6 or 7 small.
Combine juice from pineapple, sugar, cranberries, raisins, spices and salt. Cook to boiling; lower heat and simmer for 25 minutes. Add pineapple and nuts. Store in refrigerator.
Stir over high heat for 5 minutes or until butter is melted. Remove from heat; add peanut butter and oats. Drop on wax paper.
For Each Salad: Arrange zucchini, tomatoes and mushrooms on skewer. Insert skewer in lettuce wedge. Serve with dressing.
Blend soup and milk. Add chicken, beans or peas, pimentos and pepper. Place in greased casserole dish. Bake in a 350° oven until bubbly hot. Serve over cooked rice.
Cook in skillet about 10 to 12 minutes. When done, stir in 1 teaspoon soda quickly. Pour on buttered cookie sheet and spread quickly.
Bring to a boil the first three ingredients. Then add flour, sugar, soda, eggs and vanilla. Stir in buttermilk until all is well mixed. Pour into a large sheet pan. Make sure it's the one with sides. Bake at 350° for 15 minutes.
Sift flour, baking powder and salt together. Cut up dates in a mixing bowl. Sprinkle soda over them and add boiling water. Stir a few times and let stand. Cream shortening and sugar; beat in egg. Mix in flour, then date mixture and nuts. Pour into greased 9-inch square pan and bake at 300° for 1 hour. Cool in pan. Serve with whipped cream or ice cream. Makes 9 (3-inch) squares. Freezes well.
Layer each item, ending with Miracle Whip to seal in vegetables. Top with Cheddar cheese and bacon bits. Chill for 24 hours.
Dissolve red gelatin with 1 cup boiling water; stir in 3/4 cup cold water. Pour into 5 cup mold. Refrigerate 2 hours or until set, but not firm. Dissolve lime gelatin with 1 cup boiling water; stir in 3/4 cup cold water. Refrigerate 30 minutes or until cooled. Pour over red gelatin, gently place marshmallows in gelatin. Refrigerate four hours until firm. Unmold.
Put Rice Krispies in a mixing bowl and set aside. Boil sugar, Karo and butter together for 1 minute. Take off stove and add the peanut butter. Pour over the Rice Krispies and stir. Spread into a greased 9 x 13-inch pan and press down. Melt together in a double boiler the chips, stirring occasionally, being careful not to splash with water. Spread melted chips over the Rice Krispies in the pan. Cool completely, but cut before it hardens.
Brown meat and drain. Add corn, tomato sauce, salsa and taco seasoning mix. Simmer, stirring frequently, for 5 minutes. In a separate bowl, combine cottage cheese, eggs and oregano.
Brown onion and hamburger over medium heat in skillet. Add all other ingredients except peas and cheese. Cook 10 minutes or until noodles are tender. Stir in peas. Store overnight in plastic container in refrigerator. The next day, place in lightly buttered casserole dish and top with grated cheese. Bake at 375° for 20 minutes and serve.
Cook rice, scramble eggs and set aside. Put oleo in skillet. Brown chicken. Add rice and soy sauce. Add eggs and veggies. Stir until cooked. Serve while hot.
Mix cereal with sugar, flour, salt and soda in large bowl. Add eggs, oil and milk. Mix well. Store in refrigerator in sealed container. Bake in preheated oven at 400° for 15 minutes in greased muffin pan. Do not stir after refrigerating. Batter will keep up to 6 weeks.
Mix fruits, nuts and eggs. Mix dry ingredients and add to fruit mixture. Bake at 250° for little over an hour.
Layer the pork chops in an oven pan. Mix garlic, onion and basil into mushroom soup. Pour mushroom mixture over pork chops and bake in 350° oven for 30 minutes. Add the potatoes, use a spoon and put some of the mushroom gravy over the potatoes. Bake for 45 minutes more.
Scrape and slice carrots. Boil in salted water until tender. Then cool and drain. Alternate layers of carrots, then green pepper rings and onion rings. Make a marinade of remaining ingredients; beat well until blended. Pour over vegetables and refrigerate.
Melt together cocoa and margarine; add remaining ingredients. Bake at 350° for 1/2 hour in 9 x 13 x 2-inch pan. Sprinkle with powdered sugar when done baking.
In medium saucepan, melt chocolate morsels, peanut butter and margarine. Pour over cereal and peanuts which have been placed in a large bowl. Stir gently. Cool completely. Powder with confectioners sugar to coat.
Cook sugar, syrup and water to soft ball stage (234° to 240°). Add raw peanuts. Continue cooking until light brown in color and gives hard crack test (300° to 310°). Remove from fire and add butter, vanilla and soda. Mix well. Pour on a buttered cookie sheet and spread thin as possible. When nearly cool, turn over and stretch to desired thinness. Break into pieces.
Insert bread in toaster and toast to desired doneness, then butter and put on your favorite jam.
Place chicken in baking dish. Place slices of cheese over chicken. Mix together soup and wine and pour over chicken and cheese. Mix margarine with stuffing mix and sprinkle over top of chicken. Bake at 350° for 40 to 45 minutes.
Cut bell peppers in half. Discard seeds and membranes. In large pot of boiling water, blanch peppers for 3 minutes. Invert to drain.
Cream margarine and sugar in mixer; add eggs, one at a time, beating each lightly. Add flour and baking powder alternately with lemon extract. Add nuts and raisins. Bake at 275° for 2 1/2 hours.
Crush cookies with rolling pin in a zipper-style plastic bag or in food processor. Pour milk in a large bowl and add pudding mix. Beat for 2 minutes, then stand for 2 minutes. Stir in Cool Whip and half of crushed cookies. Place 1 tablespoon crushed cookies in each of 8 to 10 (7-ounce) paper cups. Add pudding and then top with remaining crushed cookies. Refrigerate 1 hour. Decorate with gummy worms.
Sprinkle soda over dates. Add boiling water and butter. Cool. Add rest of the ingredients and blend. Pour batter into well-greased and floured 10 x 12-inch pan. Bake about 25 minutes at 350° or until it tests done with toothpick. Cool. Cut in bars. Roll in powdered sugar.
Add salt to eggs and beat 10 minutes. Add sugar and flavoring; beat until well blended. Fold in flour. Transfer to a well-floured board and knead until dough blisters. Cut in halves. Roll very thin and cut into 4-inch strips (long). Slit each piece in center and pull one end through the slit. Fry in hot fat until lightly browned. Drain on absorbent paper. Sprinkle with powdered sugar.
Soak eggplant overnight or all day in salt water. Steam eggplant until almost done (about 20 minutes). Drain. Soak breads in milk. Saute vegetables in butter about 10 to 15 minutes. Combine all ingredients and mix well. Pour into buttered dish and top with cheese. Bake at 375° for 20 minutes. This can be made with zucchini squash.
In small bowl, combine beef or chicken with soy sauce, sherry and ginger. Let stand 15 to 30 minutes. Preheat 1 tablespoon oil in wok, uncovered, at medium-high, about 2 minutes. Add carrots; stir-fry for 2 minutes. Add reserved mushroom liquid; cover and steam 4 minutes. Remove carrots.
Slice apples. Put cream cheese into a bowl and pour 1/2 of the caramel dip over the cream cheese. Heat in microwave about 3 minutes on High. Stir until mixed and creamy. Dip apple slices.
Place 1/2 of bread cubes in the bottom of a 13 x 9-inch dish. Mix together onion, celery, peppers, mayonnaise and fish. Spread over bread cubes. Add a little salt and pepper to taste. Add remaining bread cubes over top.
Stir first 4 ingredients together. In a separate bowl mix: flour, soda, salt and cinnamon. Mix all together and add to apple mixture with walnuts. Stir with spoon by hand. Grease and flour pan. Bake at 325° for 55 to 60 minutes, depending on pan size.
Dissolve yeast in warm water. Combine milk and cold water; heat. Pour hot liquid over butter, sugar and salt; stir until butter melts. Cool to lukewarm. Stir in 2 cups flour, dissolved yeast and oats. Stir in enough additional flour to make soft dough.
Cream butter and sugar. Add vanilla, soda and salt. Beat in eggs, one at a time. Add flour and sour cream alternately. Bake in preheated oven at 325° for 1 hour and 15 minutes in tube pan.
Stir together Bisquick, cheese and pepper. Stir in beaten eggs until mixture is moistened. Fold in zucchini. In large skillet, melt butter and oil over medium heat. Spoon 2 tablespoons of mixture for each round. Cook four rounds at a time, 2 to 3 minutes on each side, until light brown. Can be frozen and reheated.
Chop cabbage, bell pepper, onion and celery. Mix well and let set 1 hour. Combine sugar, vinegar, celery seed and mustard seed. Bring to a boil; cook 3 minutes. Let cool; pour over slaw and chill in refrigerator overnight.
In large bowl, cream cheese until fluffy. Gradually beat in milk until smooth. Stir in lemon juice and vanilla. Pour into pie shell. Chill 3 hours or until set. Top with cherries.
Mix egg yolks, milk and sugar in saucepan. Cook until custard like consistency. Add gelatine mixed with water. Cool. While the mixture cools, make a graham cracker crust by crushing the graham crackers until they are fine. Mix with 1/2 cup melted butter and 1/2 cup sugar. Press the crumb mixture into a greased, lined torte pan. Save 1 cup of crumbs for top. Whip egg whites until stiff peaks form. Whip cream until stiff. Beat the cooled custard mixture, cheese and vanilla. Fold in egg whites and whipped cream. Pour mixture into pan lined with crumbs. Sprinkle the top with reserved crumb mixture. Refrigerate overnight. Garnish with cherry or blueberry pie filling if desired.
Add vanilla to margarine. Slowly add sugar, beating constantly. Add milk as necessary. (Suggested frosting for Mayonnaise Cake.)
Heat oven to 350. Grease pan. Cook spaghetti according to package directions. Brown and drain hamburger meat. Stir spaghetti sauce into meat. Combine spaghetti, eggs and parmesan. Place spaghetti mixture into pan. Pour meat mixture on spaghetti. Cover with mozzarella. Cover with foil. Bake 30 minutes. Let stand 5 minutes. Cut into slices and serve.
Melt butter. Add sugar and milk. Mix together flour, salt and baking powder. Add to butter mixture. Add vanilla. Spread batter on bottom of casserole dish. Spoon fruit on top of batter. Sprinkle 1/2 cup sugar over fruit, then pour juice over. Bake in slow oven until done.
Beat in separate bowl the buttermilk, butter and eggs. Add liquid to dry ingredients. Beat them until blended only. Grease pan. Bake at 425°.
Blend together in mixer. Pour into greased 13 x 9 x 2-inch pan and bake in 350° oven for 40 minutes. Especially good with Cream Cheese Frosting.
Mix all ingredients together. Put in casserole dish. Bake at 350° for 35 minutes.
Combine banana, lime juice and sugar and mix thoroughly. Using an electric mixer, whip the cream with the salt until it is very stiff. Fold bananas into the cream and spread into a large shallow baking dish. Freeze solid.
Brown meat. Add chopped onion and mushrooms. Cook until onions turn transparent. Set aside. Cut bread dough into 2 to 3-inch pieces. Roll pieces out to form 6 to 8-inch ovals. Put meat mix and grated cheese in each oval and fold in half. Seal round side with a fork and brush with egg. Bake at 350° for 15 to 20 minutes or until browned. Cut in half and top with sauce and cheese. Serve hot.
Mix vanilla and brown sugar; add the sour cream. Put vanilla, brown sugar and sour cream in a small bowl. Put fruit in another bowl and serve.
Cook bacon until browned. Drain all but 1 tablespoon bacon fat and saute onion and celery. Add flour and seasonings until bubbly. Add chicken broth and remaining ingredients. Simmer 20 minutes before serving.
Sift together flour, sugar, baking powder and salt. Stir in bran. Combine egg, banana, milk and salad oil. Add liquid ingredients all at once to dry ingredients, stirring just till flour mixture is moistened. Fill well-greased muffin pans 2/3 full. Bake muffins in hot oven 400° for 20 to 25 minutes or till done. Makes about 12 muffins.
Line unpricked pie shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove from the oven and set aside. In a mixing bowl, beat the eggs just until combined. Blend in sugar, salt and vanilla. Stir in milk. Carefully pour into crust. Cover edges of pie with foil. Bake at 350° for 25 minutes. Remove foil; bake 15 to 20 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator. Yield: 6 to 8 servings.
Mix oil, eggs and sugar. Blend in flour, soda and salt. Add buttermilk. Mix in spices and vanilla. Stir in prunes and nuts. Grease and lightly flour a 9 x 13-inch Pyrex dish. Pour in cake batter. Bake at 350° for 35 to 40 minutes.
Butter 9 x 13-inch glass baking dish. Layer dish with 8 slices of bread. Cover with slices of ham and cheese. Mix eggs, milk, mustard and salt and pour over bread. Let stand overnight in the refrigerator. When ready to cook, add melted butter to crushed corn flakes and spread over top. Bake at 350° for 1 hour. Good morning!
Beat cream cheese, sugar and 1 tablespoon milk in large bowl until smooth. Gently stir in 1/2 of whipped topping. Spread in bottom of crust. Pour 2 cups milk into large bowl. Add pudding mixes. Beat 2 minutes. Pour over cream cheese mixture. Top with remaining Cool Whip. Garnish with shaved Hershey chocolate candy bar. Refrigerate 4 hours before serving.
Cook in saucepan the water, corn meal and salt until thick, stirring constantly. Add eggs, sugar, flour, milk and baking powder. Mix thoroughly. Pour into greased baking dish. Bake at 450° for 30 to 35 minutes.
In small skillet, saute bell pepper and onion,1 to 2 minutes. Add garlic, ketchup and Chili powder. Mix well. Heat thoroughly. Makes about 1 1/2 cups sauce.
Sift together the first 4 ingredients. Cut in shortening until mixture is like coarse crumbs. Add milk all at once. Stir with fork to ball stage. Knead lightly, about 10 times. Roll or pat dough 1/2 to 1-inch thick. Bake 10 to 12 minutes at 450°. Makes 16 medium biscuits.
Heat oven to 350°. Mix butter, sugars, eggs and vanilla. Mix in flour, baking powder and salt. Stir in apples and nuts. Spread in a greased 9 x 9 x 2-inch pan. Bake for 35 to 40 minutes.
Grease and flour large pan. Cover bottom of pan with chopped nuts (pecans). Mix butter, sugar and eggs. Add flour. Fold in chopped pineapple, cherries and coconut. Mix all up and spread over nuts. Bake at 300° for 1 hour. When cool, cut in bars.
Mix shortening and sugar until creamy. Add egg. Add sifted dry ingredients. Stir in coconut and vanilla. Roll dough into small balls. Dip top of cookie into water, then into white sugar. Bake on greased cookie sheet 12 to 15 minutes in a 350° oven. Makes 4 dozen.
Mix all these well. Bake in 9 x 13 x 2-inch pan. Bake at 350° for 45 minutes until toothpick comes out clean. Cool and frost with cream cheese frosting.
Mix the first 6 ingredients and add raisins. Put batter in greased and floured pan (deep loaf type). Mix remaining ingredients and pour over batter. Bake until the cake is done. Has its own sauce. Use whipped cream when served.
Put all ingredients in blender with lid and process until smooth. Use a rubber spatula to scrape sides down, if necessary. Yields about 1 1/2 cups.
Cream shortening and sugar. Add flavors. Add eggs, one at a time. Mix well, using high speed with electric mixer. Sift flour and salt together, then add slowly. Fold in coconut. Bake in a well-greased and floured 10-inch stem pan or a "Bundt" pan for about 1 hour and 20 minutes or until a toothpick inserted in center comes out clean. Bake at 325°.
Combine juices, water and Kool-Aid. Mix well. When ready to serve, add 7-Up or ginger ale. Scoop sherbet on top. Kool-Aid flavors and sherbet flavors can vary. Float fruit on top.
Grease 9-inch pie plate. Combine ingredients. Beat 2 minutes at medium speed. Pour into pie plate. Drain 1 (15 ounce) can peaches (fresh is good too), saving 3 tablespoons juice. Pour peaches over mixture. Mix and beat 2 to 3 minutes 1 ounce package cream cheese, 3 tablespoons peach juice and 1/2 cup sugar. Spoon cheese mixture to 1 inch of edge of pie plate. Sprinkle with sugar and cinnamon. Bake 30 to 35 minutes at 350° or until golden brown. Cool and refrigerate.
Combine all ingredients. Mix to form a supple dough. Place in greased spring-form pan, 10 or 11-inch. Bake 45 minutes at 300°. Edges should be light brown. Remove from pan and top with fresh fruit, i.e., kiwi and strawberries. Slice and serve.
Stir in 1/4 cup finely chopped walnuts. Serve hot or cold.
Mix together cream cheese, sugar, egg, salt and chocolate chips. Mix cake mix according to directions. Fill muffin tins 2/3 full. Drop 1 teaspoon cream cheese mixture into each cupcake. Bake as directed on package.
Mix pudding with the milk until thick. Mix in sour cream and fold in whipped topping. Layer vanilla wafers and bananas, then cover with 1/2 pudding mix. Repeat 2 layers. Sprinkle crushed wafers on top. Refrigerate.
Mix first 6 ingredients and bake for 15 minutes at 400°. Cover with Chinese noodles and bake 15 minutes more.
Saute onions and celery in butter; add flour and blend. Add milk and blend. Remove from heat. Add egg yolks, crabmeat, salt, pepper and cheese. Put in casserole with cheese on top and bake until brown. Serves 6 to 8.
Open large can of beans. Add sugar, catsup, molasses and Karo. Mix well. Place all ingredients in a large baking dish. Cut the onion into 1/4-inch pieces and add to the bean mixture along the top, bottom and sides of dish. Place strips of bacon across top of beans. Bake in oven at 350° for 1 hour or until bacon is done.
Mix instant vanilla pudding as directed on package and let stand 5 minutes. Pour in Cool Whip and mix together. Layer crushed cookies, then whipped topping and keep adding in layers.
Mix first 4 ingredients (Crisco mixture) and let cool. Dissolve yeast in 1/4 water (cup). Beat eggs and add to cool Crisco mixture. Blend Crisco mixture and yeast mixture into flour until it makes a stiff dough. Let mixture stand and rise until double in size. Punch down. Fold in shape of rolls; roll in butter and let rise about 1 hour. Bake at 425° until brown. (Melt in your mouth.)
Cook onion, oil and sugar in a large pan until light brown. Add ground beef; crumble up and brown, stirring frequently. Drain off grease. Add tomatoes, cooked spaghetti and salt and pepper to taste. Bring to a boil; reduce heat, cover with lid and simmer 20 minutes. Stir often. Pour out in dish and put cheese on top, if desired.
Beat all ingredients together until fluffy. Chill slightly. Serve with fresh fruit pieces. Pretend there are no calories in the dip. Enjoy!