HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet over medium heat, melt butter. When it foams, add the jalapenos and garlic. Lower the heat and cook, stirring occasionally, for 5 minutes. Add the shrimp and scallions; raise the heat to high and cook, tossing and stirring, until the shrimp turn a bright pink-orange and have curled, about 5 minutes. With a slotted spoon, divide the shrimp among individual serving dishes. Add the wine and Worcestershire sauce to the skillet; bring to a boil and cook, stirring, for 3 minutes. Stir in the salt and pour equal amounts of the sauce over the shrimp in each dish. Serve at once.
Add onions, celery and green peppers to the crumbled corn bread. Mix with the mayonnaise. Top with bacon bits. Chill and serve.
Mix dry ingredients in heavy saucepan. Add oil, water and food coloring. Cook 3 minutes or until mix pulls away from sides of pan. Knead slightly. Almost immediately store in airtight container or Ziploc bag.
Brown ground beef and onion. Drain off grease. Lay in a flat casserole dish. Place frozen Tater Tots on top. Top with cheese. Combine soup and milk. Pour over top of cheese. Bake, uncovered, at 350° for 40 minutes.
In medium saucepan over medium-high heat, saute onion, garlic, green pepper, zucchini and water about 5 minutes or until soft. Brown turkey in skillet and drain off liquid. Add to vegetables. Add tomato sauce, tomatoes with liquid, black beans and spices. Lower heat, cover and simmer for 30 minutes. Serve over cooked rice.
Melt butter; beat in eggs and add sugar. Add flour. Chill dough. Roll out the dough and use cookie cutters. Bake at 350° for 5 to 9 minutes. Watch them! The bottoms should be light brown and they do burn easily. Decorate as desired.
Brown sausage and drain off fat. Stir in cottage cheese and flour. Add oregano, basil and garlic powder to the spaghetti sauce. Stir in 1/2 cup of the spaghetti sauce into the sausage mixture. Spoon about 1/3 cup meat mixture onto each tortilla; roll up jelly roll style. Place tortillas, seam side down, in a 9 x 13-inch baking pan. Pour remaining spaghetti sauce over tortillas. Bake covered at 375° for 35 to 40 minutes. Uncover; sprinkle Mozzarella cheese atop. Bake 3 minutes or until cheese melts.
Brown ground beef in 1 tablespoon vegetable oil. Add onions and cook over high heat for 3-4 minutes. Add tomatoes, juice and paste. Bring to boil. Let simmer gently for 20 minutes. Add kidney beans, chili powder, Tabasco, garlic salt, pepper, crushed red chilis; simmer 20 minutes.
Make a syrup of 1 quart water (or tea) and sugar. Cool and if there is time before serving, allow the rind of 4 lemons to stand in the syrup for several hours. Add lemon juice and fruit. Add ice water or carbonated water or ginger ale just before serving. Serve in a punch bowl with ice cubes or a small block of ice (or with a quart brick of hard frozen lemon or mint sherbet) or in tall glasses filled at least 1/3 full of crushed ice and with slices of orange. Orange juice may be substituted for the pineapple (1 1/2 cups orange juice for 1 can pineapple). Makes 25 servings.
Wash rice thoroughly and fry over medium heat in margarine. Add undiluted onion soup slowly, stirring after each addition. Add the mushrooms and the liquid from the can. Bake, covered, the first 50 minutes and uncovered the last 10 minutes.
Melt margarine. Add garlic powder. Stir and heat 3 minutes. Add catsup, brown sugar and Worcestershire sauce. Simmer 10 minutes. Put chicken pieces in open pan. Slice onions thinly. Salt and pepper chicken. Put onion slices on top of chicken. Spoon sauce over onions. Bake at 375° for 1 to 1 1/4 hours or until chicken is done.
Brown hamburger and drain. Saute onion and green pepper in butter. Add all ingredients to hamburger and simmer 1 hour. Makes 3 quarts.
Saute potatoes in oil in a large skillet, stirring often until tender and browned, about 10 minutes. Add onion and saute for 1 minute more. Add cabbage, corned beef, caraway seed, salt and pepper. Mix ingredients well. Lower heat, cover skillet and cook for 12 to 15 minutes until hot and lightly browned on bottom.
Beat eggs. Add sugar and then remaining ingredients. Pour into pie shells. Bake 50 minutes at 300°.
Preheat oven to 350°. Prepare tube pan. Sift together flour, cocoa, baking soda and sugar. Add cold coffee and Miracle Whip. Mix well. Pour into tube pan. Bake 30 to 45 minutes.
Coat chops according to package directions. In paper towel lined oblong baking dish, arrange chops, ribs toward center. Heat 15 to 16 1/2 minutes on power level 7, turning chops over once and rotating dish once. Let stand, covered, 5 minutes before serving.
Fry bacon. Crumble and toss 1/2 of bacon in large baking dish. Saute onion and green pepper until onion is lightly brown. Add rice, tomatoes, salt and tomato sauce. Mix together and put 1/2 of mixture in baking dish. Crumble rest of bacon and put on first layer of rice mixture. Then add rest of rice mixture. Add grated cheese on top. Bake at 400° for 20 to 25 minutes.
Mix together first 2 ingredients. Mix together sour cream and powdered sugar. Fold both mixtures together. Freeze overnight and cut into squares. You'll have a good salad.
Mix all ingredients together. Spread on homemade pizza crusts. Will cover 2 or 3 crusts. Top with Mozzarella cheese, pepperoni, onions, etc. Bake at 425° until cheese bubbles.
Mix pineapple juice and lemonade; chill. Add ginger ale and ice a few minutes before serving. Makes 40 to 50 punch cup servings.
Press biscuits on bottom and up sides of ungreased muffin tins. Spoon meat mixture in first; top with chopped tomatoes, a dollop of sour cream and cover with grated cheese. Bake at 400° for 10 to 15 minutes. Makes 10 cups.
Grease 1 1/2-quart casserole. Cook broccoli; drain. Add butter. Place in dish; spread cheese over broccoli and add soup. Bake at 350° for 20 minutes or until bubbly. Add onion rings and bake until browned. Serves 6.
Reserve broth from boiled chicken. Combine 1/2 cup broth with cream of chicken soup. Cut chicken in chunks and mix with thawed vegetables. Place in casserole. Pour soups over chicken and vegetable mixture.
Mix sugar, Karo syrup, salt and raw peanuts. Cook in microwave on High for 4 minutes. Stir. Microwave for 4 more minutes. Add margarine and vanilla. Cook for 2 more minutes. Add soda and mix well. Pour on a slightly greased cookie sheet. Cool. Break into pieces.
Blend all ingredients together. Beat until soft peaks form, 4 to 6 minutes. Frosts 2 (8-inch) layers.
Saute celery and onion in melted butter. Add this and sausage to the already cooked stuffing. Toss lightly.
Cook spaghetti and set aside. Cut onions, pepper, celery and cook together. Combine chicken with some of the stock with spaghetti, onion mixture, pimentos, olives and 2 kinds of soup. Place in buttered casserole dish (either an extra large one or two small ones) and place grated cheeses on top; push down to mix with top of other. Bake 45 minutes or until cheeses brown.
Preheat oven to 375°. Prepare rice mix according to package directions. Transfer to a 3-quart oblong baking dish; set aside.
Saute garlic in olive oil. Saute scallops until opaque. Drain olive oil. Deglaze with wine and lemon juice. Add tomatoes, Tabasco, butter and herbs. Heat through. Serve over angel hair pasta. Serves 4.
Combine all ingredients in a slow cooker. Cover and cook on high one hour. Then turn to low and simmer 2 to 3 hours. Serve hot.
Place salt pork or bacon and onion in a pan and cook until onion is a golden brown. Add 2 cups of water (clam liquid and enough water to make 2 cups) and potatoes. Simmer until potatoes are tender. Melt butter; stir in flour, milk and seasonings. Cook 5 minutes, stirring constantly. Combine mixture; add clams. Heat; do not boil. Add broken crackers. Makes 8 servings.
Soak garlic in oil for 1 hour or longer. Preheat grill or broiler. Combine bread crumbs with salt, pepper, oregano and cheese. Pat steak dry with paper towels. Stir garlic-oil mixture well. Dip steak into garlic mixture. Roll in seasoned bread crumbs. Grill or broil to desired degree of doneness.
Brown rump roast in small amount of oil. Then add rest of ingredients. Can be cooked on top of stove, covered, on very low heat or in 325° oven until tender.
Melt 2 tablespoons butter in casserole dish. Place chicken on the melted butter; add salt and pepper. Cut onion into slices and place on chicken. Sprinkle shredded cheese on top of sliced onion. Top with stuffing. Bake at 350° for 1 hour.
Dissolve sugar in cream. Add eggs, vanilla and salt. Blend well in blender. Put in ice cream freezer and freeze.
Boil unpeeled potatoes for 30 minutes. Rinse under cold water. Slice potatoes.
Cream the cream cheese and pineapple together. Add all other ingredients; mix well. Roll into ball.
Microwave 3/4 cup butter and 2 ounces chocolate squares on High for 1 to 2 minutes, stirring every 30 seconds. Stir in crumbs, coconut and nuts. Press into a 13 x 9-inch pan. Chill 30 minutes.
Melt butter and chocolate. Add sugar and let cool. Add eggs one at a time until well blended. Stir in rest. Bake 30 to 35 minutes in greased 9 x 13-inch pan at 350°.
Mix all ingredients. Blend well. Turn into buttered medium deep baking dish. Add topping.
Cream the Crisco oil, sugar and eggs. Add the buttermilk, flour, soda and salt. Mix ingredients together. Add Raisin Bran last. Fill tins 2/3 full. Bake at 375° for 15 to 20 minutes. Will keep for 6 weeks.
Use a 9 x 13-inch cake pan. Grease and flour. Into cake pan, dump and spread cherry pie filling and pineapple. Sprinkle dry cake mix, coconut and pecans. Pour melted oleo over the whole cake. Bake for 1 hour at 350°.
Cream jello and cream cheese together until well mixed. Add boiling water and stir until all jello mixture is dissolved. Add pecans and pineapple and blend in. Add cold milk and stir. Place in refrigerator until set.
Cook beans about 10 minutes with dash of salt; drain. Add margarine. Place layer of beans in casserole; add layer of soup and layer of onions. Repeat layers. Bake 20 minutes at 325°. Yields 10 to 12 servings.
Mix all ingredients. Salt and pepper chicken to taste. Pour sauce over chicken. Bake 1 hour or until done at 350°.
In a 9 x 13-inch baking pan, layer all ingredients in order given. Cover and refrigerate until serving time. Do not toss. Cut into squares to serve. Will keep several days. Yield: 8 to 10 servings.
Melt almond bark and peanut butter together in double boiler. Then add other ingredients. Drop from spoon onto wax paper and let harden.
Soften yeast in water. Add shortening, sugar, eggs, 4 cups flour and salt. Stir, then beat until smooth, about 1 minute. Stir in remaining flour (you may want to use your hands to work in last 2 cups). This will be a soft dough. Cover tightly and store in refrigerator overnight or until needed.
Combine cake mix, yeast, 1 cup flour and salt in a large bowl. Stir in water, eggs and oil. Beat at medium speed of an electric mixer 2 minutes. Gradually add enough remaining flour to make a soft dough. Turn dough out onto a well-floured surface; knead until smooth and elastic (about 5 minutes). Cover dough and let rest 10 minutes.
Brown meat and drain. Stir in sour cream, bread crumbs and oregano. Cover bottom of 10 x 6-inch baking dish with 2 cups zucchini sliced. Top with meat mixture and cheese. Arrange the rest of zucchini slices around edge of pan, cover. Bake at 350° for 25 minutes.
Mix together flour, sugar and salt. Cut oleo into mixture with pastry blender until crumbly. Heat milk until scalded; add 2 eggs, slightly beaten, and yeast mixture. Combine all three with flour and stir with a spoon until mixed well. Refrigerate overnight. Divide dough into two parts. Roll into a circle (use flour on board to keep from sticking). Cut circle into 12 crusts (like a pie). Starting at wide end, roll up and shape like a crescent. Place on a greased baking sheet. Brush with melted butter and let rise (about an hour). Bake at 400° 8 to 10 minutes. Brush with melted butter (or oleo) after you take them out of oven. Yields 2 dozen rolls.
Wash and remove skin from chicken. Place butter and garlic in frying pan, place over medium heat. While the mixture is melting, cut up chicken and place in the pan. Cook chicken until white and stir so it does not stick. This should take about 5 minutes. At the 4 minute mark, add salt, fresh cilantro and lemon juice. Stir.
Mix in order given. Bake in slow oven for 45 minutes. Very old recipe.
Cream the cream cheese. Slowly blend in 2 cups of confectioners sugar. Mix in chocolate. Add vanilla, salt and nuts. Press into a well greased pan and place in refrigerator until firm, around 15 minutes. Cut in squares.
Melt first 3 ingredients. Mix next 3 ingredients together. Pour marshmallow mix over popcorn and press into a greased 10-inch angel food cake pan. Cool in refrigerator for 2 hours. Loosen and remove from pan. Cut with serrated knife.
Beat together whole egg and yolks until foamy. Mix sugar, salt and flour in top of double boiler. Add egg yolks, lemon rind, lemon juice and milk. Cook about 10 minutes or until mixture thickens. Pour mixture in baked pastry; beat egg whites and bake meringue until light brown.
Mix all together. Cook slowly, stirring often until thick. Spread between layers or on top of cake.
To prepare topping, melt butter in small frying pan; add crumbs and stir over moderate heat until crumbs are golden in color. Blend in paprika, remove from heat. Add Parmesan cheese and toss until blended. Heat green beans, drain off any liquid from canned beans. Add oil and garlic salt to beans. Toss lightly. Serve topped with crunch mixture.
Blend cream of celery soup with 3/4 cup water. Measure out 1/4 cup soup mixture. Combine with ground beef, bread crumbs, minced onions, parsley flakes and one slightly beaten egg. Add salt and pepper. Shape into meat balls about 1-1/2-inches in diameter. Brown in 1 tablespoon shortening in a large skillet. Add remaining soup mixture. Cover and cook over low heat a few minutes; stir occasionally (approximately 10 minutes). Can be served over rice, biscuits or noodles. Serves 4.
Mix cold. Put pickles in mixture and set overnight. Next day, heat mixture and boil about 35 minutes. Seal.
Brown beef and onions in skillet; drain well. Add remaining ingredients and mix well. Bake in uncovered pan or dish at 400° for 30 minutes.
Sprinkle chicken with salt and pepper; place in crock-pot first thing in the morning. Add celery, Tabasco sauce and corn. Cook on low for 6 to 7 hours. When chicken is done, transfer to Dutch oven. Add lima beans and tomatoes. Cook on medium heat about 30 minutes, stirring occasionally. Fry bacon until crisp; crumble and sprinkle over casserole just before serving.
Sift together in large bowl the flour, sugar, cocoa, soda and salt; mix well. Add lard, sour milk, egg, vanilla and boiling coffee; mix well. Bake for 15 minutes at 350° or until done.
Drain tuna. Place in a bowl. Flake with fork. Add eggs, salad cubes and enough mayonnaise to make mixture spreadable. Mix well. Spread tuna salad on half the bread slices. Top with remaining bread slices. Trim crusts from sandwiches. Cut each sandwich into 4 squares. Serve sandwiches with favorite potato or corn chips. Yields 6 to 7 servings.
Marinate asparagus in next 5 ingredients for 30 minutes. Grill for 5 minutes each side.
Dissolve jello in hot water. Cool. Mix cake mix, eggs and oil. Add jello mixture and beat at moderate speed for 3 minutes. Bake in 8 x 13-inch pan at 325° for Pyrex or 350° for aluminum foil for 30 minutes. While baking, mix powdered sugar and lemon juice. Pierce cake top with fork and pour mixture over it. Return to oven for 5 minutes.
Mix all ingredients and form into bite-size balls. Bake 10 to 15 minutes at 375°.
Combine macaroni and water in 9 inch microproof baking dish. Double-wrap tightly with plastic wrap and cook on HI for 9-10 minutes or until macaroni is cooked but still is firm. Pour off any remaining water. Stir in cheese, butter, milk, salt and pepper. Cover and cook on HI for 6 minutes. Stirring once. 4 servings. Total cooking time: 15-16 minutes.
In bowl, blend together cottage cheese and Cool Whip. Beat until smooth. Stir in dry Jell-O; fold in pineapple and mandarin oranges. Press into a 7 or 8 cup mold. Chill for several hours.
Combine 1/4 cup soup with all the ingredients except water; mix thoroughly. Shape into 6 patties. Place in shallow baking dish and bake at 350° for 30 minutes. Spoon off fat. Combine remaining soup and water. Pour over meat and bake 10 minutes. This is excellent served over rice. Serves 6.
Stir-fry chicken and vegies. Put on pie crust and sprinkle with cheese. Bake at 350° until cheese melts and pie crust is warm, about 15 minutes.
Mix well and mold into 5 to 6 patties. Put in casserole. Cover with Sauce.
Grease and flour Bundt (tube) pan. Preheat oven to 325°. In one big mixing bowl, put sifted flour, then resift with soda. In another large mixing bowl, cream together butter and sugar until smooth and fluffy.
Bring the first 3 ingredients to a boil, then add this hot mixture to the flour and sugar. Add the beaten eggs, buttermilk and soda. Add nuts. Bake in an 11 x 15-inch pan for 30 minutes at 350°. Frost with your favorite frosting.
Cook squash and onions until slightly tender; drain. In casserole dish, alternate squash and cheese. Cover with cracker crumbs. Sprinkle melted butter over crumbs. Bake at 350° for 30 minutes or until golden and squash is bubbly. Serves 4 to 6 people.
Dissolve gelatin in boiling water in bowl. Add cold water; mix well. Pour into serving bowl. Chill until partially set. Stir in carrots, pineapple and cheese. Chill until set. Yield: 6 servings.
Mix the salt, vinegar, sugar and celery salt; pour over the cucumbers, onions and green peppers. Stir and let sit an hour or so. Put in jars and refrigerate.
Sift together dry ingredients. Combine egg yolks and milk, then add to dry ingredients. Mix well at high speed. Stir in slightly cooled butter. Beat egg whites until stiff. Fold into batter, leaving little tufts showing. Bake until steam stops. Flip to cook other side. These are light pancakes. Delicious.
Set power select at High. In 8-inch round baking dish combine zucchini, Parmesan cheese and tomato sauce. Heat, covered, 8 to 9 minutes or until zucchini is tender, stirring once. Sprinkle with Mozzarella cheese and let stand, covered, 5 minutes before serving.
Blend. Line dish with vanilla wafers and top with 4 or 5 sliced ripe bananas. Pour pudding on top and chill. Serve with Cool Whip.
Mix strawberries and sugar and set aside. Put Sure-Jell and water in pan and stir well. Bring to a boil. Boil hard for 1 minute. Add to strawberries and sugar and mix well until thick. Put in containers and freeze.
Rub casserole with butter. Line dish with a layer of zucchini, onion and sliced tomatoes; top layer with 1/2 teaspoon salt, 1 teaspoon basil and 2 tablespoons cheese. Dot with butter. Repeat layers; top with remaining salt, basil and cheese. Bake, uncovered, at 375° for 45 minutes.
Combine sugars, oil, pumpkin and eggs; beat until blended. Sift dry ingredients, add and mix well. Stir in water. Spoon into two 9 x 5 x 3-inch loaf pans or three 7 3/8 x 3 5/8 x 2 1/4-inch loaf pans. Sprinkle top with a mixture of 1/4 cup white sugar and 1/2 teaspoon cinnamon, if desired.
Mix together in your finest cut-glass fruit bowl the first 5 ingredients. Just before serving, add the strawberries and bananas.
Mix and bake in cast-iron skillets at 350° for 30 to 40 minutes or until brown. Makes two 10-inch skillets.
Melt oleo in13 x 9-inch cake pan. Mix with onion soup. Add pretzel pieces and stir. Bake 1 hour at 250°; stir frequently. Cool and eat.
Combine flour, salt, thyme and pepper. Coat meat cubes with flour mixture. In large saucepan, brown meat, half at a time, in hot Crisco. Sprinkle any remaining flour mixture over meat during browning. Return all meat to saucepan. Stir in the cider, water and vinegar. Cook and stir until mixture boils. Reduce heat and simmer, covered, until meat is tender, 1 1/2 to 2 hours. Add potatoes, carrots, onions and celery. Cook until vegetables are tender, about 30 minutes more. Skim off excess fat. Makes 8 servings.
Cream margarine and sugar. Add eggs; mix well. Add dry ingredients and vanilla. Drop on a cookie sheet by teaspoonfuls. Bake 8 to 10 minutes at 375°.
In covered jar, combine all ingredients; chill. Shake well before serving. Makes about 2 cups.
Oil pan and add ingredients in layers. Bake for 1 hour at 350°. Do not drain pineapple.
Sift dry ingredients together. Add mayonnaise, water and vanilla. Blend until smooth. Bake at 350° for 35 to 40 minutes. Top with Quick Fudge Frosting.
Beat egg yolks in small bowl with electric mixer on high speed until thick and lemon colored, about 3 minutes. Gradually add sugar and beat on high speed. Heat 1 cup whipping cream in 2-qt. saucepan over medium heat just until hot (do not boil). Gradually stir half of the hot cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Let cool for about 10 minutes. Add chocolate to egg yolk mixture and stir until mixture thickens and chocolate is well blended, about 5 minutes. Cover and refrigerate for about 2 hours, stirring occasionally, just until chilled. Beat 1 1/2 c. whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Mix 3/4 c. of whipped cream into chocolate mixture until blended. Fold remaining whipped cream gradually into chocolate mixture until well blended. Pipe or spoon mixture into cups or small dessert bowls. Refrigerate any remaining dessert.
Cream together butter and sugar. Add eggs, white syrup, oatmeal, vanilla and coconut. Add pecans, if desired. Mix well and pour into a 9-inch unbaked pie shell. Bake at 375° for about 40 to 45 minutes or until done.
Break salmon apart with fork;	remove	any bones and skin. Add egg, onion, pepper, milk and water and mix well. Add bread crumbs and mix. Place mixture in greased loaf pan. Bake 1 hour at 375°. Serves 4.
Mix soup, cheese, milk and stock. Pour half of this into a 9 x 12-inch pan. Separate rolls and place as much chicken as you can in each roll. Roll, tucking edges in. Place rolls in mixture. Pour remaining mixture over rolls. Put remaining chicken around in the sauce. Bake at 350° for 25 to 30 minutes or until slightly brown.
In a saucepan over low heat, cook and stir milk and chocolate chips until chocolate melts and mixture is slightly thickened, about 6 minutes. Remove from heat; stir in nuts and vanilla. Cool until it starts to set, about 15 minutes. Line a baking sheet with waxed paper. Spoon chocolate mixture by 2 tablespoonfuls into small mounds to form a wreath. Decorate with cherries. Chill until firm. Serve chilled. Yield: about 24 servings.
Melt butter. Add brown sugar and dissolve. Sprinkle in curry powder. Combine with fruit and place in casserole dish. Bake, uncovered, for 1 hour at 325°.
Place cream, butter, garlic and nutmeg in pan. Simmer on low heat about 10 minutes until cream reduced to 2 cups and thickens slightly. Butter casserole and arrange 1/3 potatoes in dish. Add 1/3 combination cheeses. Season with salt, 3 layers up. Dot with butter; add cream to cover casserole. Bake in 300° oven for 1 hour.
Cut meat with grain in 1/2-inch strips. Mix other ingredients to make marinade. Submerge meat in marinade for 24 hours in refrigerator. Place meat strips on oven rack in oven and cook for 8 hours at 150°. Use foil to catch the drippings. Store in airtight containers. Will keep a year.
Saute celery, pepper and pimento in saucepan. Add remaining ingredients. Heat until hot. Serve over rice.
With a very sharp knife, cut beef across grain into thin strips, 1/8-inch thick. Combine soy sauce, garlic and ginger; add beef. Toss and set aside while preparing vegetables.
Scald milk, sugar, salt and margarine. Dissolve yeast. Add yeast, eggs, and 2 3/4 cups flour; beat with spoon. Add flour, a little bit a a time. Turn onto lightly floured board and let rest 10 minutes. Knead until smooth and elastic, 8 to 10 minutes. Roll into ball. Put in greased bowl and cover. Let rise 1 1/2 hours. Punch down and let rise again. Turn onto board and shape into loaves. Let rise. Bake at 400° for 35 minutes.