HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion, celery and bell pepper in oleo. Add other ingredients, adding shrimp last. Cook until shrimp are done. Serve over rice. Adjust thickness by adding more flour or chicken broth, according to your taste. Use more shrimp, if desired.
Put fruit, sugar and salt in greased baking dish; dot with butter. Mix flour, sugar, baking powder and egg. Spread over top of fruit; cover with foil and bake at 375° for 20 minutes, or until fruit bubbles. Uncover; bake 25 minutes longer. Serve warm with topping, custard or ice cream.
Leave biscuits out at room temperature while you are browning meat. Drain grease after browning hamburger meat. Add barbecue sauce or pizza sauce.
Fry ribs until brown and add soy sauce, sugar, vinegar and pineapple juice. Cover and simmer about 30 minutes on low heat. Add pineapple chunks and continue to cook on low heat for another 30 minutes or until meat is tender. If desired, thicken juice with cornstarch and serve.
Cut large drummette sections from chicken wings and reserve rest for another use. Combine remaining ingredients in a large, glass dish or plastic bag. Add the drummettes and marinate. Refrigerate overnight.
Drain and chill fruit. Reserve juices. Dissolve Jell-O in hot water. Add 1 cup combined juices. Chill until slightly congealed. Fold in fruits and marshmallows. Pour in long baking dish and chill until firm. Spread with Cheese Topping.
Melt butter in a pan and remove from heat; add sugar, syrup and beaten egg. Mix until well combined. Sift flour and ginger into bowl and pour in butter mixture. Mix until combined. Allow to cool a little. Roll teaspoons of mixture into balls. Place well apart on lightly greased cookie sheets. Bake in moderate oven for 12 to 15 minutes. Makes about 45.
Mix flours and salt with 2 tablespoons sugar. Mix yeast with water and remaining sugar. Stir in oil. Mix yeast mixture with flour. Cover and set for 1 hour at room temperature. Spray baking pan. Form rolls and place in pan. Rise 1/2 hour. Cook at 375° for 15 to 20 minutes, until done.
Mix all ingredients together in a casserole dish. Cover and bake at 250° for about 3 to 4 hours. Serve with noodles, rice or mashed potatoes.
Mix cake mix and Jell-O. Add oil and water. Blend well. Add eggs one at a time. Bake at 375° for 30 to 40 minutes in 9 x 12-inch pan or tube pan.
Melt chocolate in boiling water; cool. Sift flour, soda and salt. Add egg yolks, one at a time, beating after each. Blend in vanilla and melted chocolate. Add flour mixture alternately with buttermilk, beating after each addition. Fold in egg whites. Pour into three 9-inch layer pans, lined on bottom with waxed paper and greased. Bake at 350° for 30 to 35 minutes or until cake springs back when lightly pressed in center. Cool in pans for 15 minutes. Remove and cool on rack. Spread coconut-pecan frosting between layers and on top and sides of cake.
Line an 8-inch square pan with foil. In a large saucepan over medium heat, combine sugar, salt, evaporated milk and butter, stirring constantly until mixture comes to a firm rolling boil. Boil 6 minutes, stirring frequently. Remove from heat. Stir in chips, unsweetened chocolate, marshmallows and vanilla. Blend until smooth. Stir in nuts. Pour into pan. Refrigerate for 2 hours. Remove from pan and peel off foil. Makes 2 pounds, 10 1/2 ounces candy. Contains a total of 5,950 calories; sorry!
Beat the ingredients together and spread over cream cheese. Refrigerate until firm. One-half hour before serving, spread whipped cream over the top.
Scramble the eggs with 1/4 cup of milk. Saute onions in bacon grease. Pour mixture into bacon grease in skillet. Add chopped bacon. In blender, mix jalapeno peppers with tomato sauce. Add 1 cup of water to this mixture; dump into scrambled eggs. Add salt and pepper to taste. Serve with tortillas. Serves at least 4 persons.
Mix all ingredients together. Top with Cheddar cheese, if desired. Bake at 300° for approximately 30 minutes in a 9 x 13-inch pan.
Separate eggs. Whip whites; add 6 level tablespoons of sugar and refrigerate until rest of cake is mixed. Cream butter and remaining sugar, beating until very light (this is important). Add egg yolks, 2 at a time, beating well after each addition. Add flour and cream alternately, beating until mixture is light. Add vanilla. Fold in egg whites. Bake in greased and floured tube pan at 300° for about 1 hour and 25 minutes or until done.
Beat eggs well; add sugar, beating well. Add butter, beat well. Add raisins, coconut and peanuts. Pour into pie shell. Bake for 1 hour in oven at 350°.
Soften margarine and blend with graham cracker crumbs. Spread evenly on bottom and sides of 9-inch spring-form pan. Blend remaining ingredients, one at a time and mix well. Pour into spring pan. Bake at 375° for 40 minutes. Leave oven door closed for 1 hour to let set and cool. Next open and cool, 30 minutes more.
Slice cucumbers and onions and cover with water; add salt. Let stand for 3 hours or more. Drain and rinse. Mix vinegar, sugar, water and celery. Pour over cukes and let stand overnight in the refrigerator. Can be frozen.
Put Tang and sugar in a small container with lid and some of the water. Shake until Tang and sugar are completely dissolved, then combine with all other ingredients in a very large container. Slice orange very thin and float on top. Sugar can be omitted.
Combine pumpkin, milk, pudding mix and pie spice in a small bowl. Beat at low speed until blended, about 1 minute. Fold in 2 1/2 cups of Cool Whip. Spoon into crust. Refrigerate until firm, about 4 hours. Use remaining Cool Whip on top, if desired.
Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup soup; mix well. Shape into 20 small meatballs and place in large saucepan. Mix remaining soup, water and Worcestershire sauce. Pour over meatballs. Bring to boil; reduce heat. Cover and simmer 40 minutes, stirring often.
Mix well all ingredients except paraffin and chocolate. Roll into balls and refrigerate overnight. Melt chocolate and paraffin. Dip balls and put on waxed paper until chocolate sets up.
Cook chicken breasts. Place chicken breasts in baking dish. Spread the soups over the chicken. Top with Pepperidge Farm stuffing mix. Bake about 30 minutes or until bubbling.
Mix salad dressing and mustard well. Add to other ingredients (except potatoes) and mix well. Chill. Just before serving, add potatoes.
Mix ingredients and sprinkle stuffing on top. Bake at 350° for 40 minutes.
In large bowl, sprinkle yeast over warm water. Stir in butter, shortening, sugar and potatoes. Add cold water and salt; stir in flour. Use immediately, or store in refrigerator. Pat on table; cut into squares. Makes about 3 dozen. Place in pan, not touching. Let rise 1 hour, until double in size. Bake at 350° for 20 to 25 minutes.
Light oil 13 x 9-inch pan. Spread pineapple in pan. Pour in cherry pie filling. Sprinkle cake mix; slice oleo and place on top. Top with nuts. Bake at 350° for 1 hour.
Mix beef, onion, egg, bread crumbs, salt, pepper and tomato sauce. Make into patties. Melt butter in pan. Add patties and green pepper strips. Brown slowly until done. Serve with rice or mashed potatoes.
Whip cream cheese in milk. Whip package of Dream Whip and add to cream cheese. Place in crust. Top with pie filling. Serve with whipped cream if desired.
Mix and top with sharp Cheddar cheese. Bake at 350° for 30 minutes.
Mix together graham cracker crumbs and melted butter; spread half on bottom of pan and chill. Cream together cream cheese, sugar and Dream Whip. Beat until very stiff. Spread half of this mixture on crust. Next, spread cherry pie mix. Top with remaining cream cheese mixture and then sprinkle with remaining graham cracker crumbs.
In a saucepan, combine first 7 ingredients. Bring to a boil. Reduce heat and simmer, covered, 5 minutes. Serve warm with pineapple, oranges and sausages.
Chop cabbage and leave in bowl. Dice green peppers and onions. Add to chopped cabbage. Stir in sugar, salt, oil and vinegar. Let stand 30 minutes. Refrigerate for crispness. May keep in closed glass container up to 2 weeks in refrigerator.
In large saucepan, cook bacon until crisp. Remove, crumble and set aside. Reserve 3 tablespoons bacon drippings in saucepan; discard remainder. Add onion slices to saucepan and cook until lightly brown. Add potatoes and water and cook until potatoes are tender. Add corn, milk, salt and pepper. Cook until it starts to boil. Serve with crackers. Serves 4 to 5.
Mix together and heat in the oven for about 20 minutes. Sprinkle the chow mein noodles over the top and put back in the oven for an additional 10 minutes. Heat until noodles are crisp. Serves 3 to 4.
Cook manicotti shells according to package directions. Drain the shells and set aside. Combine crabmeat, Ricotta cheese, mushrooms, onions, wine and lemon juice in a bowl, stirring until blended. Stuff the shells with the crabmeat mixture. Place the shells in a 13 x 9 x 2-inch casserole dish that has been sprayed with nonfat spray.
Remove crusts from bread. Butter each slice. Put together like sandwich. Cut into 1/2-inch cubes. Place half of cubes in a buttered baking dish. Cover with 1/2 pound grated Cheddar or Velveeta cheese. Then add remaining bread cubes, milk, beaten eggs, salt, dry mustard and onion. Pour over bread. Either store in refrigerator overnight or let stand for 2 hours before baking. If refrigerated, let stand at room temperature 30 minutes before putting in the oven. Set casserole in a pan of hot water for baking. Bake 1 hour at 350°. Before baking, test pudding. If too dry, add a bit more milk (usually not necessary). Be sure the cheese will melt well. If in doubt, use Velveeta.
Mix ingredients and freeze. Remove from freezer 30 minutes before serving and stir until slushy with a spoon. Can be refrozen and kept indefinitely.
Toss drained pineapple and cheese together. Combine sugar and flour and mix with pineapple juice; pour over pineapple and cheese mixture. Take 4 or 5 slices of white bread, cut in cubes and butter well with melted butter. Put bread mixture over pineapple. Bake at 350° for 1 hour or until brown.
Combine butter or margarine and confectioners sugar; add strawberry juice until desired spreading consistency. Beat until creamy.
Preheat oven to 350°. Blend softened cream cheese and 4 tablespoons margarine. Add chicken and spices; mix well. Separate crescent rolls into triangles. Place chicken filling on a triangle and top with another crescent triangle. Twist. Brush with margarine and top with crushed croutons. Bake on cookie sheet and bake 10 to 15 minutes.
Spray a 9 x 13-inch pan with cooking spray. Cook spaghetti noodles and drain. Brown hamburger and add to spaghetti sauce. Layer spaghetti noodles in bottom of pan. Next, beat egg in milk and pour over noodles. Pour spaghetti sauce over noodles, top with cheese, then arrange pepperoni slices on top of cheese. Bake at 350° for 1 hour.
Saute onion and garlic in oil until soft in a large saucepan; stir in tomatoes, tomato paste, basil, salt, sugar and water. Heat to bubbling; reduce heat. Simmer, uncovered, stirring frequently, 45 minutes or until sauce has thickened. Yield: 5 cups.
In a large bowl, blend egg, sugar and warm water. Stir in yeast until dissolved. Add roll mix gradually. Add extra flour and knead until dough is not sticky. Put in a warm place and let rise about one hour.
Wash and look through beans. Combine beans and water in large dutch oven, bring to boil, cover and remove from heat. Let stand for one hour. Add ham hocks, bring to boil, reduce heat, cover and simmer 3 hours. Remove meat from bone, chop into pieces and add back to soup. Stir in salt and pepper. Saute onion in butter and add to soup, stirring in well. Serve while hot with cornbread or crackers. Yields about 5 quarts.
Heat oven to 350°. Grease and flour cake pan. Cream sugar, shortening and eggs. Add mashed bananas and vanilla. Mix well. Add dry ingredients alternately with milk. Stir in nuts. Bake 40 to 50 minutes. Cool and frost with Caramel Icing (page 90).
Cook first 9 ingredients 2 hours or longer. Cook in crock-pot all day. Brown ground beef and onions. Cook spaghetti with oil. Do not mix ingredients. Serve with salad.
Line baking dish with a layer of chicken, then add a can of cream of chicken soup. Add another layer of chicken and then add a can of cream of mushroom soup and another layer of chicken. Fix stuffing according to package, then put on top of other ingredients and bake at 350° for 30 minutes.
Mix first 4 ingredients together and cook over low heat, stirring constantly until it boils hard. Cool slightly; add 1 teaspoon vanilla and Rice Krispies. You may substitute 1 cup nuts for 1 cup Rice Krispies. Cool. Form into balls (1 teaspoon each) and roll in coconut. (Good frozen.)
Combine all ingredients in order given. Mix well. Pour into loaf pan and bake at 350°. Bread is done when top springs back when touched.
Disjoint wings and wash. Deep fry in oil; drain. While wings are frying, mix all remaining ingredients and warm until butter is melted. After draining wings, toss them in the sauce until coated. Serve with carrot and celery strips and Blue cheese dip. Makes 8 to 10 servings.
Grind dry black-eyed peas into a flour. Mix this with chili pepper, minced onion and salt. Add small amount of water to make small rolls. Fry in hot oil.
Put sauce in a crock-pot on low overnight or on top of stove for 4 to 5 hours. Stir often.
Mix together well and sprinkle with almonds, if desired. Serve with sliced apples, pineapple and strawberries.
With fingers, crumble butter and enough flour (mix flour and salt first) to make a coarse, meal-like texture. Add enough milk to stick it all together. Turn onto floured surface, roll and cut. Bake at 400° for 10 to 12 minutes. Makes 8 to 10 biscuits.
Drain pineapple and fruit cocktail; save syrups (making a total of 1 cup). Combine cornstarch and sugar. Then blend in beaten egg yolks and syrup blend. Mix well. Cook over medium heat, stir constantly until mixture comes to a boil and thickens. Remove from heat and cool at room temperature. Fold in whipped cream, walnuts, marshmallows, pineapple and fruit cocktail. Chill.
Cook macaroni, drain and rinse with cold water. Combine macaroni, cheese, tuna, onion and celery in a large bowl. Stir together (use ziti macaroni). Pour salad dressing, salt and pepper over macaroni mixture and mix thoroughly. Cover and chill at least 3 hours. Serves 5 to 8.
Preheat oven to 375°. Combine first 3 ingredients in a small bowl. Cream butter with sugars. Add vanilla and eggs to creamed mixture. Then add dry ingredients and mix until well blended. Add M&M's and mix again. Drop by the teaspoon on an ungreased cookie sheet. Bake 8 to 11 minutes. Makes 5 dozen.
Mix together first three ingredients. In 1-cup measure, put the vinegar and egg; beat slightly. Fill cup with ice water. Pour over first mixture and blend to make a soft dough. Makes 4 double crusts.
Melt chips and butter in saucepan on low temperature. Put marshmallows in large bowl and pour melted chocolate over them. Stir with fingers until marshmallows are completely covered. Shape marshmallow mixture into 2 logs on aluminum foil. Wrap and place in refrigerator for 2 hours. Slice into 1/4 to 1/2-inch cookies. Great for holiday guests.
In a 2-quart saucepan, slowly melt chocolate over low heat, stirring constantly to avoid scorching. Remove from heat; beat until smooth. Stir in marshmallows. Spread in a buttered pan. Chill. Makes 2 pounds.
Cook ground beef, onions and bell peppers until light brown. Add mustard, sugar, vinegar and salt and pepper to taste. Add lima beans, kidney beans and pork and beans. Boil slowly for a few minutes. Simmer.
Cream shortening and sugars. Add beaten eggs and vanilla. Add flour, salt and soda or baking powder. Mix well. Add oatmeal and nuts or raisins or both. Roll in rolls about inches in diameter. Chill. Slice 1/4-inch tick. Bake on ungreased sheet 10 to 15 minutes at 325°.
Prepare Creepy Crawler Ice Ring. Pour boiling water over gelatin in heatproof bowl. Stir until gelatin dissolves. Stir in cold water. Add lemon-lime beverage and sugar; stir well (mixture will foam for several minutes). Unmold ice ring by dipping bottom of mold briefly into hot water. Float ice ring in punch. Serve cups of punch garnished with gummy worms, if desired.
Soften butter. Cream butter and sugar. Add eggs, one at a time. Add flour, syrup and vanilla. Bake in a well-greased 9 x 13-inch Pyrex dish for 30 to 35 minutes at 350°.
In a greased casserole, make a layer of each ingredient in the order listed. Season each layer. Bake for 2 hours at 350°. Serves 4 to 6.
Combine sugar, syrup and cream in saucepan. Cook over low heat, stirring constantly, until sugar is dissolved. Continue cooking without stirring to soft ball stage. Remove from heat; fold in corn flakes, coconut and nuts. Press into buttered pan.
Put beaten eggs in medium size bowl. Add sour cream, whole corn and creamed corn. Mix well. Add muffin mix. Add melted butter & swiss cheese. Pour into greased 10 X 6 pan. Bake at 350 degrees for 45 minutes.
In a large pot saut onions and bacon until tender. Add cabbage, water, salt and pepper. Cover and simmer until done. Mix cornstarch with water and add to cabbage. Cook until liquid is slightly thick.
Mix all ingredients together. Grease and flour a loaf pan. Bake at 350° for about 10 or 12 minutes or until done.
Allow milk to stand in a warm place for 24 hours. Using a wooden spoon, stir in flour. Allow to stand in a warm place until it forms bubbles and becomes very sour. When ready, place in a large, loosely covered bowl and place in refrigerator. Never use metal bowls or utensils when working with sourdough.
Hand mix: Melt butter and add sugar, then eggs and mix well. Mix flour and all other dry ingredients. Alternately add flour mixture and applesauce to butter, sugar and egg mixture. Add nuts, raisins and water last. Pour batter into a well greased and floured lg. tube pan or 3 sm. loaf pans. (It only takes the small ones about an hour to bake at the same temp.) Bake at 350 on middle rack. Do not open oven door any more than necessary. Check the large one after an hour, sticking a toothpick in to see if it is done. Cool in pan for 25 min. then remove to cake rack.
Dissolve the lime gelatin in 2 cups boiling water. Add 1 1/2 cups water. Pour into a 14 x 10 x 2-inch pan. Chill until set. Dissolve the lemon gelatin in 1 cup boiling water in top of double boiler. Add marshmallows and cream cheese which has been cut into small pieces. Beat until well blended. Remove from heat and stir in pineapple and pineapple juice. Cool, then fold in whipped cream. Spoon over top of chilled lime gelatin. Chill until firm. Dissolve raspberry gelatin in 2 cups boiling water and 1 1/2 cups cold water, then pour over chilled lemon layer. Chill. Serves 12 to 15.
Combine walnuts, flour and butter until crumbly, Sprinkle into the bottom of an ungreased 13 x 9-inch pan. Bake for 20 minutes at 350 degrees. Cool. Mix 2 instant chocolate puddings with 2 c. milk. Spread over cream cheese layer. Mix 2 instant vanilla puddings with 2 c. milk. Spread over chocolate layer. Top with 1-12 oz. Cool whip, Sprinkle with chocolate jimmies.
Beat eggs until light and foamy, then add oil, sugar, zucchini and vanilla. Mix well. Add flour mixture slowly. Blend well. Makes 2 loaves. Bake at 325° for 45 to 50 minutes.
Fry together onion, garlic, salt, pepper, hamburger and sausage. Combine meat mixture into rice. Put a large spoonful in each cabbage leaf that has been partly boiled. Fold leaf into square. Lay in pan. Pour tomato mixture over top and sprinkle caraway seed over top. Bake at 350° for 1 hour.
Drain cherries and pineapple. Mix cake per instructions on package. Add an extra egg. Bake in 13 x 9-inch pan. Let cool. Cut the cool cake into thirds. Crumble first third into punch bowl. Spread pineapple over the cake. Crumble the second third on top of pineapple; spread pie filling over this. Crumble last third over pie filling.
Thaw shrimp, rinse and drain. Let cream cheese stand at room temperature for 1 hour or until softened. Put all three packages into a bowl. Add 3 jars of Fresh. Mix together until well blended. The cream cheese will be pink in color. Fold in shrimp. Serve with vegetables and grain crackers. Great for all occasions.
Using your hands, mix ingredients well. Roll into 1-inch balls (or about the size of an English walnut). Place on cookie sheet and cook at 325° for 25 to 30 minutes or at 400° for 10 minutes. Makes 4 to 5 dozen.
Preheat oven to 350°. Combine wheat flour, powdered milk, salt and garlic powder. Cut in shortening or meat drippings until mixture resembles corn meal. Mix in egg and add enough ice water until mixture forms a dough. Roll out 1/2-inch thick and cut. Bake 25 to 30 minutes, until done.
Melt margarine and onion and cook until clear. Add remaining ingredients. Cook in saucepan for 15 or 20 minutes. Pour on chicken (cut up) or wieners and bake in oven. Cook chicken in 300° oven for one and one half (1 1/2) hours. Cover loosely with foil.
Mix flour, meal, salt and pepper in a dish. Melt shortening in an electric skillet. Roll chicken in batter and fry in electric skillet for 45 minutes at 350°.
In a greased 8x10 inch casserole, layer each ingredient as listed. Add a Tbsp. or so of mayonnaise to peas to keep them together. Refrigerate overnight. Cut into squares and serve.
Rinse the cooked noodles in cold water. Set them aside. Saute the onions and garlic in the olive oil until soft and transparent, but not browned. Stir in the tomato, oregano, basil, parsley and salt. Cook sauce about 1/2 hour, simmering it and stirring often until it has thickened. Stir in the sauteed mushrooms and cooked beans.
Make pastry for a one-crust pie. Line pie pan. Place all ingredients into a bowl and beat together with a rotary beater. Pour into pastry-lined pie pan. Bake at 400° for 35 to 45 minutes just until a silver knife inserted 1-inch from the side of the filling comes out clean. The center may still look soft, but will set later.
Mix all ingredients together, adding nuts last. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 1/2 hours.
Sprinkle 2/3 c. of coconut into bottom of crust, set aside. Spread remaining 2/3 c. coconut in even layer in shallow pan, toast at 350 degrees for 7 to 10 minutes or until lightly browned, stirring frequently, cool.
Preheat oven to 375°. Dust chicken with flour, shaking off excess. In a 10-inch skillet, heat oil over high heat. Add chicken and brown about 3 minutes on each side.
Beat eggs. Add oil and sugar. Mix dry ingredients together, then add the egg mixture with milk. Apples and nuts go in last. Blend well with electric mixer. Bake in tube pan at 325° for 1 hour and 15 minutes.
Peel and devein shrimp but leave tails intact. Prepare linguini according to package directions. Drain. Keep warm. In a 12-inch skillet over medium-high heat, heat 2 tablespoons oil; add shrimp. Cook 4 minutes, stirring frequently, until shrimp are tender and just pink. Using a slotted spoon, transfer shrimp to a plate.
Combine eggs and sugar. Sift together flour, baking powder and salt. Add to egg mixture. Stir in dates, cherries, chocolate pieces and nuts. Bake in 325° oven for 1 1/4 hours. Let stand overnight before slicing.
Mix cornmeal, sugar, and oil. Add 3/4 boiling water. Mix well. Beat egg yolk and add to mixture along with the buttermilk. Whip egg white and fold in. Pour into muffin tins sprayed with Pam. Bake at 400° for 12-15 minutes.
Put all of the ingredients in top of double boiler. In bottom have water boiling. Beat with egg beater constantly for 7 minutes. Remove from heat and spread on cake.
Toast sesame seed under broiler until brown. Cream butter and brown sugar. Add egg and vanilla; mix well. Sift flour with spices; add to creamed mixture and blend. Stir in nuts. Spread 1/4 inch thick in 13 x 15-inch greased pan. Bake at 350° for 20 minutes. Spread melted chocolate over while still hot. Sprinkle with sesame seed and cut while warm.
Soak the fingers in buttermilk for several hours; drain and salt and pepper to taste. Heat about 1-inch of oil in frying pan. Shake the fingers in flour. Place in frypan in hot oil on medium heat for several minutes, turning until all sides are brown.