HumbleIntelligence/food-ner-1-Million huggingface dataset:
Open oysters, letting oysters remain in door half of shell. Place oysters on a shallow baking pan. Remove cartilage from crabmeat and put in medium bowl. In a small bowl mix together Newburg sauce, sherry, chopped bacon, garlic powder and Worcestershire sauce. Pour sauce over crabmeat and mix gently, being careful not to break crab lumps. Fill each oyster with approximately 1 tablespoon crab mixture.
Cut chicken into serving pieces; roll in seasoned flour and brown in hot oil. Remove from skillet. Cook onion, garlic and green pepper in remaining oil until onion is golden. Add pimento and rice; stir over low heat 2 minutes. Add remaining ingredients and heat to boil. Pour into 2-quart casserole. Arrange chicken on top. Bake at 350° for 1 1/2 hours.
Fry hamburger and drain well. Put in slow cooker. Add soups, sauce and cheese. Cook in slow cooker until cheese is melted. Serve with chips.
Coat bottom and sides of an 8-inch pie plate lightly with margarine. Combine chocolate syrup and chocolate chips in a microwave-safe bowl. Microwave until hot (about 45 seconds). Take out 1/4 cup of mixture and set aside. Combine remaining chocolate mixture and Rice Krispies until Krispies are well coated. Press mixture over bottom and up sides of pie plate. Freeze about 15 minutes, until firm.
Preheat oven to 350°. Combine first five ingredients in a large bowl. Beat at medium speed for 2 minutes; stir in chocolate chips. On baking sheet coated with cooking spray, drop rounded tablespoons of goo 2-inches apart. Bake for 10 minutes. Remove from pan; cool on wire rack and store in an airtight container. Makes 60 cookies.
Cook and debone chicken. Slightly cook broccoli. Using a 13 x 9-inch casserole dish, layer broccoli, chicken, broccoli, chicken.
Preheat oven to 325°. Combine dry ingredients, then by hand, mix in wet ingredients. Pour into pan and bake 40 to 45 minutes or until finger tapped in center does not leave an imprint (usually the cake leaves the sides of the pan). Do not overbake. Let cool in pan for at least 1 hour before frosting in the pan.
Cook beans 9 minutes on High in the microwave. Add mushroom soup and cheese to beans and mix. Cover with glass lid or plastic wrap. Cook 5 minutes on High. Stir and top with onion rings.
Cut bacon and fry in Dutch oven. Remove bacon and saute sirloin (previously cut in 1/4 x 4-inch strips) until brown. Add garlic and mushrooms. Heat through and add seasonings. Add bacon and stir thoroughly and remove from heat. I use a separate stew pan and make a roux with butter and flour. Cook, stirring constantly, until light tan in color. Add liquid, stir and cook until slightly thickened. Add to beef and mushroom mixture. Cover and simmer until beef is tender, 1 1/2 to 2 hours. Add additional seasoning as desired.
Place bratwurst, potatoes and water or beef broth into wide skillet or saute pan and simmer until water or beef broth evaporates and the potatoes are tender, about 15 minutes. Add apples into pan. Push bratwurst and apples to one side and sprinkle sugar over a portion of the skillet. Stir over high heat until sugar melts or caramelizes. Add butter and stir with the potatoes and apples until evenly seasoned. Sprinkle with salt and pepper. Keep warm until ready to serve.
Arrange slices of bread in overlapping rows in a 9 x 13-inch greased baking dish. Drizzle melted butter over bread. Sprinkle with nutmeg and raisins.
Brown beef in butter. Add onion, green pepper and celery. Simmer on range top until tender. Pour into 4-quart baking dish. Add tomatoes, salt, pepper and rice. Blend well. Garnish top with chopped parsley. Bake 30 minutes in a 350° oven.
Bake 1/2 hour or until tender at 325°. Last 5 minutes, add onion rings on top.
In a large mixing bowl, mash bananas with mixer (30 seconds). Add cake mix, milk, oil, eggs and vanilla. Blend on low for 1 minute, scrape down sides of bowl and beat 2 minutes on medium. Add chocolate chips. Pour into 6 (6-inch) loaf pans that have been sprayed and floured.
Brown ground beef in microwave or stove, then place in crock-pot. Drain and wash beans; place in pot. Chop up carrots, zucchini and mushrooms. Place all other ingredients in pot; stir well. Put on high approximately 6 hours.
Grease a 3-quart baking dish. In a large saucepan, heat soup and water over low heat, stirring occasionally. Prepare cheese, peppers and pimientos. Slice sausage. Add above to soup mixture. Continue to heat. Slice potatoes and layer on bottom of dish. Pour soup mixture over potatoes and bake at 400° for 1 1/4 hours. Serves 6.
Beat eggs gradually, sugar and oil. Combine all dry ingredients. Alternately to egg mixture. Stir in raisins and nuts. Flour and grease 2 loaf pans. Separate mixture equally in pans. Bake at 350° for 55 minutes. Freezes very well.
Place all ingredients in bowl. Mix thoroughly by hand, 50 strokes or more. Pour into greased and floured 9 x 13-inch cake pan. Bake at 350° for 45 minutes.
Preheat oven to 325°. Spread apple pie filling in an 8-inch square pan or dish. Combine remaining ingredients and mix well. Spread over apples. Bake for 25 minutes at 325°. Serve plain or top with vanilla ice cream. Yield: 4 to 6 servings.
Peel and slice potatoes. Boil until soft. Spread in baking dish after drained. Cover with butter. Mix soup and milk. Whisk until smooth. Add salt and pepper to taste. Pour over potatoes. Bake for 1 hour at 350°.
Mix eggs and butter until creamy. Add both sugars and mix. After this step and as you add the next ingredients, your mixer will not be able to handle the volume. It is best to mix with your hands and you will need a large bowl. After you have it all mixed, use an ice cream scoop to drop the dough on a cookie sheet. You will only be able to bake 4 to 6 cookies per sheet. As you drop the dough with the ice cream scoop, flatten the dough with the back of the scoop. Dough will spread while baking. Bake 12 to 15 minutes at 350°.
Crumble ground beef in a 2-quart glass casserole. Stir in onion and green pepper. Cover. Microwave 6 to 8 minutes on High or until beef is browned. Drain and stir in remaining ingredients. Re-cover and microwave 20 to 25 minutes on medium or until hot. Let stand 5 minutes before serving. Yields 5 to 7 servings.
Cream together butter, shortening and sugar. Add eggs, one at a time, beating after each addition. Sift all dry ingredients together. Add alternately with liquids to the cream mixture until smooth. Bake in a tube pan that has been greased. Bake at 325° for one hour. Don't open oven while cooking.
In a 2-quart heavy pan, fry pasta in oil until lightly browned. Stir constantly. Add onion and garlic until browned. Add tomato sauce, broth and seasonings. Cover and bring to a boil. Reduce heat and steam 20 to 25 minutes. Do not stir. Serve and top with grated Cheddar cheese. Serves 3 to 4. Temperature: Medium heat.
Place potatoes in colander. Let stand until completely thawed and excess moisture is drained off. Combine sour cream, soup and butter. Mix well. Add salt, onion and cheese. Mix well. Blend in potatoes. Place mixture in shallow 2-quart casserole. Sprinkle buttered corn flakes on top. Bake uncovered in oven preheated to 350° for about 50 minutes or until golden brown and bubbly. Best when assembled not more than 2 hours before it goes into the oven. Makes 8 servings.
Melt butter; add flour and cook 3 minutes. Remove from heat; whisk in half and half. Add mushrooms and seasonings. Return to heat; bring to a boil, lower heat and cook until thick. Really good base for crab soup, too (without mushrooms and some Old Bay). Serves 4.
Dissolve yeast in the warm water in beater bowl; stir in sugar, salt, margarine, egg and 2 cups of flour and beat until smooth. Gradually work in enough of remaining flour until dough is easy to handle. On board, make into smooth ball. Place in greased bowl, turn over to grease top, cover tightly and place in refrigerator until needed.
Mix and sift flour, baking powder, salt and sugar. Beat egg, melted shortening and milk together. Add corn to dry ingredients, then add to egg mixture. Mix well. Drop spoonfuls into hot oil and fry until golden brown. Drain. Makes about 12 fritters.
Combine egg yolks and lemon juice; set aside. In a heavy saucepan, combine sugar, cornstarch and salt. Add boiling water, stirring constantly. Cook over medium heat; bring to a boil. Turn heat down to low; cook, stirring, for 2 more minutes. Remove from heat. Stir in rind, butter and coconut. Pour into pie shell.
Work flour and butter with hands. Add sugar and mix. Add walnuts and mix well. Add egg yolks and mix until stiff dough. Add more flour if dough is too soft but don't get dough too dry or it will crumble. Take large pieces of dough and roll out on floured board. Cut with cookie cutters and place on greased cookie sheet. Beat egg whites until stiff and place a dab on center of each cookie. Bake in 350° oven for 10 minutes or until lightly brown.
Cook noodles. Cook broccoli and onion in oil until tender. Remove from heat; stir in Parmesan cheese, Ricotta cheese, salt and 4 eggs.
In a large bowl, mix all ingredients well. Refrigerate in a pitcher until ready to drink. Pour a glass 1/4 full with this mixture, add ice cubes and finish filling glass with strawberry soda, cream soda, or whatever kind of soda you desire.
Beat yolks, sugar and flour. Add 1 cup of the hot milk and mix well. Add the remaining milk and stir constantly over medium heat until thickened. Refrigerate. Serves 6 to 8.
Mix by hand. Bake at 350° for 20 minutes. Put dough on two pizza pans. Decorate if desired.
Sift together sugar and flour and set aside. Mix butter, oil, cocoa and water in pan and boil rapidly for 2 to 3 minutes. Pour boiling mixture into flour and sugar; mix well. Then add buttermilk, eggs and vanilla. Bake in 9 x 13-inch pan 20 to 30 minutes in 350° oven. Five minutes before cake is done, mix glaze (follows).
Mix all ingredients. Shape into patties. Brown in nonstick pan. Make gravy or cover with mushroom soup mixed with 1 can milk. Pour sauce over patties and bake until nearly all of the gravy has simmered into patties.
Preheat oven to 350 degrees. In large bowl combine and beat the peanut butter, butter, brown sugar and sugar until creamy. Gradually beat in the eggs and vanilla. Set aside.
Mix all ingredients but potatoes, kielbasa and cheese in microwave pan. Cook 3 minutes on High. Stir and continue cooking on Medium heat until thick. Add potatoes and continue cooking until potatoes are almost done. Add kielbasa and cook an additional 5 minutes. Top with cheese and serve.
In a small bowl, beat egg and add slightly diluted vinegar and stir well. In a saucepan, put sugar and cornstarch and mix. Add egg and vinegar mixture slowly. Bring to boil and boil 1 minute. Add margarine and let melt. Add cayenne pepper. Cool. I then mix the dressing with some Miracle Whip about 50-50. Mix with cabbage.
Put cottage cheese in large bowl in Mixmaster; add dry Jell-O, mix well, add drained pineapple and mix. Last add 8 ounces of Cool Whip. Mix well, let set for 3 hours.
In a large skillet, saute celery and onion in butter until done. Add broccoli, cream of mushroom soup and grated cheese. Stir in Minute rice. Pour into greased baking dish. Top with cracker crumbs. Bake 45 minutes at 350°.
Dip pieces of snake meat in beaten egg to which garlic has been added. Combine cracker crumbs, flour, salt and pepper in a paper bag. Drop egg-coated pieces, one at a time, into the bag. Remove and fry until golden brown in the hot oil.
Mix sugar, red pepper and garlic. Alternate layers of pickles and sugar mixture inside large glass jar. Set aside one day. Next day, turn jar upside down. Third day, turn right side up. Fourth day, eat!
Mix first 7 ingredients together with a whisk.	Pour onto hot griddle with a ladle. Turn when bubbled up on the first side and serve when golden brown on the other. Enjoy!
Mix the Jell-O with cottage cheese. Stir together. Add rest of ingredients and whip together. (Simple.)
Mix ingredients; pour into unbaked pie shell. (Optional: Sprinkle with chopped nuts.) Bake at 425° for 10 minutes, then at 375° for 25 minutes.
Pour pineapple, including juice, into a greased 9 x 13-inch baking dish. Pour cherry pie filling on top of pineapple.	Dump dry cake mix on top of cherries. Slice pats of butter and put on top of cake mix. Bake according to cake mix directions or until knife comes out clean.
Sift together dry ingredients several times. Add sugar to the oil and mix well. Mix dry ingredients into oil/sugar mixture. Add eggs, pumpkin and nuts. Pour into greased loaf pans (2) and bake at 350° for 55 minutes or until done.
Pour over cucumbers and let stand overnight. The next day simmer for 35 minutes and seal in hot jars.
Mix together marinade. Marinate chicken for 2 hours. Bake at 350° for 25 minutes if boneless, 45 minutes with bone. Serve over rice or with potatoes.
Rinse chicken and pat dry. Toss with cheese in bowl. Separate rolls into triangles. Place some chicken mixture in center of each triangle. Roll up from wide end. Place in 8 x 8-inch baking pan. Combine soup and milk in saucepan; mix well. Bring to a boil, stirring until smooth. Pour over chicken rolls. Sprinkle with any remaining cheese. Bake for 25 to 30 minutes at 350°.
Saute onion and bell pepper. Add 1/2 cup cheese. Remove from heat as soon as cheese melts. Mix soups, tomatoes, broth and seasoning in bowl, then add to cheese mixture. Coat bottom of large casserole dish with Pam. Place a thick layer of crushed chips in bottom of pan. Place a layer of cheese mixture, a layer of chicken and the remaining cheese mixture. Top with plenty of grated cheese. Bake at 375° for 30 minutes.
Use 1 slice of rye or pumpernickel bread for each. Set oven for broil. Put slices on cookie sheet. Add slice or two of ham. Spread coleslaw on top. Add slice of Swiss or whatever cheese on top. Put under broiler until a little brown and cheese bubbles.
Mix together butter, brown sugar and Karo syrup. Then add peanut butter, vanilla and oatmeal. Bake at 350° for 12 minutes in a 9 x 13 pan. Melt milk chocolate chips, butterscotch chips and peanut butter, then add peanuts. Spread over oatmeal layer and let cool.
Use an electric mixer to combine all ingredients but masa together until creamy and smooth. Small portion at a time, add masa to shortening mixture until all masa is added. Set aside.
Combine crumbs and melted margarine; press into bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes. Remove from oven.
In a medium saucepan, combine the first 3 ingredients and boil for exactly 3 minutes. Put heavy foil on cookie sheet. Place 40 saltine crackers or how many it takes to cover pan. Pour syrup over crackers. Bake in a 400° oven for 5 minutes. When removed from oven, sprinkle with the chocolate chips. Let them melt and smooth over crackers. Sprinkle with nuts. Let cool to set.
Cook rice according to instructions. Saute chicken breast until done. Add salt and pepper to taste. In large casserole dish, combine green beans, water chestnuts, pimentos and onions. When rice is done, mix with chicken and add to bowl. Mix together well. Top with cheese. Cover with foil and bake a 350° for 30 - 45 minutes.
Mix first 6 ingredients. Separate an 8 ounce can of rolls into 4 triangles. Seal perforations. Spoon 1/2 cup mixture onto center of each roll; pull the 4 corners of dough to center of mixture. Seal and brush tops with melted butter. Sprinkle tops with crushed croutons. Bake on ungreased cookie sheet 20 to 25 minutes, until golden brown.
Cook pasta according to package directions; drain. Cook vegetables according to directions. Combine all ingredients in large bowl. Cover and chill until ready to serve. Makes about 8 side dish servings.
Saute onions with margarine in large skillet for 15 to 20 minutes over medium flame. Place half of onions in 13 x 19 x 2 inch baking dish. Top with half of crackers and half of parmesan cheese. Repeat with remaining ingredients. Bake, uncovered, in 325° gas oven for 30 minutes. Makes 8 to 10 servings.
Combine all ingredients into large salad bowl (except last two). Sprinkle with lemon juice combined with vegetable seasoning or with your favorite tomato dressing. Then toss.
Mix all ingredients together and bake for 1 1/2 hours. Drain after 1 hour and squirt catsup on the top.
Grease large baking dish. Drain corn and green beans. Mix together and put in baking dish. Combine sour cream, cheese, soup and onion; all slightly pre-cooked. Spread mixture over vegetables. Crush 1 sleeve Ritz crackers and mix with 1 stick melted oleo; spread over top. Bake at 350° for 35 to 40 minutes.
Cut two pieces of foil (about 12 x 18-inches). Split potato in half and put in center of foil. Place chop on top; stack with other vegetables and salt and pepper. Fold foil, sealing tightly. Bake at 450° for 1 1/2 hours. Serve with green salad, tea and dinner rolls and a little dessert later. Hugs and kisses go a long way. Good luck. Yield: 2 servings.
Stir apple cider and sugar together in Dutch oven. Tie cloves and nutmeg in a cheesecloth. Add to the cider mixture. Bring to a boil. Reduce heat and simmer 15 minutes. Remove spice bag and add juices. Simmer until heated. May be served with cinnamon stick stirrers.
Cook vegetables 5 minutes in salted water. Drain. In large bowl, combine soup, water chestnuts, pimentos and bread crumbs. Mix well. Add drained vegetables and mix. Pour into greased 2-quart casserole dish. Melt butter and mix with stuffing mix. Cover top of casserole. Bake for 30 minutes at 350°.
Soft cream cheese and add powdered sugar. Add Cool Whip, then cubed angel food cake. Put in 9 x 13 pan. Top this with pie filling. Refrigerate.
Cook celery, carrot, onion, bouillon and water until vegetables are tender. Scald the milk (do not let it boil). Add cheese. Stir until melted. Melt butter. Add flour and mustard; mix until smooth. Stir into liquid and heat. Stir in hot vegetables and the liquid in which they were cooked. Serve hot.
Cook broccoli; put in bottom of a 9 x 9-inch pan. Cover with cooked, diced chicken. Mix soup, mayonnaise and cheese. Pour over chicken. Bake at 400° about 30 minutes. Serves 4 to 6.
Mix and beat 2 minutes. Makes 2 loaves in well-greased loaf pans. Bake 1 hour and 15 minutes in a 350° oven.
Heat oven to 400°. Grease pie plate (10 x 11 1/2-inch) or 8 x 8 x 2-inch dish. Layer cottage cheese and Parmesan cheese in plate. Mix cooked beef, 1 cup Mozzarella cheese and the oregano, basil and tomato paste. Spoon evenly over top. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high or 1 minute with hand beater, or until smooth. Pour into plate. Bake for 30 to 35 minutes, or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Return to oven 1 to 2 minutes, or until cheese is melted. Cool 5 minutes. Makes 6 to 8 servings.
Mix the first 3 ingredients together. Add ginger ale just before serving. Yields 35 servings.
Press crescent rolls onto a large round pizza pan or jelly roll pan. Bake at 375° about 10 minutes. Cool. Spread mixture of cream cheese, mayonnaise and Ranch dressing on cooled crescent rolls. Top with peas, small pieces of broccoli, cauliflower, carrots, fresh mushrooms or any other vegetables you prefer. Sprinkle Cheddar cheese over vegetables. Great finger food.
Combine dill pickles, bacon, onion, carrots and parsley. Mix well. Pound round steak to thin. Spread mixture on each slice of beef. Salt and pepper. Roll each piece and tie at each end and 2 places in middle. (Toothpicks can be used to secure.) Place rouloden in casserole dish. Add consomme and red wine. Simmer for 1 1/2 hours at 350°. Remove rouloden from dish and add 1 cup of water and 1/2 cup flour to thicken to the dish. Stir and cook on stove top for gravy. Serves 6. Serve with German red cabbage and potato balls (potato dumplings).
Combine sugar, water and cornstarch in medium saucepan. Cook until thick. Add gelatin and blend well. Cool mixture 15 or 20 minutes. Fold in fruit. Pour into baked pie shell. Refrigerate until set. Serve with whipped cream.
In large stock pot, cover potatoes with water; boil, uncovered, for approximately 5 minutes. Add remaining vegetables and continue to simmer 10 more minutes. Add tomatoes and Wolf Brand chili and heat through. Salt and pepper to taste.
Split quail in halves lengthwise and brown in skillet in 1/4 cup butter. Season with salt and pepper. Top with onions and add light cream. Cover and simmer about 30 minutes. Remove quail to a warm platter. Blend 2 tablespoons cold water into cornstarch. Add to pan drippings. Simmer and stir until thick and bubbly. Pour gravy over quail. Makes 4 servings.
Set oven to 300°. Butter and flour 1 large or 2 small loaf pans. Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time. Add the extracts. When creamy, fold in the flour and salt. Spoon into pans and bake 1 1/2 hours.
Pour boiling water over dates and butter. Beat egg. Add sugar, salt, soda, dates and boiling water. Add remaining ingredients. Bake about 1 hour or until done at 375°. Makes 2 loaves.
Over hot (not boiling) water, combine chocolate chips and shortening; stir until all is melted together and smooth. Remove from heat but keep chocolate over hot water. (Simply reheat water if chocolate becomes thick while dipping fruit.) Dip pieces of desired fruit into chocolate mixture, shaking off excess chocolate. Place fruit on waxed paper on cookie sheets and chill in refrigerator until chocolate is set (no longer shiny). Gently peel off waxed paper and place in serving bowl. Fruit will become sticky if left out over 1 hour.
Butter and flour 10-inch tube pan. Thoroughly cream butter and sugar. Add eggs one at a time, beating well after each. Mix in half the flour, then the cream, then other half of flour. Add vanilla. Pour batter in pan. Place in cold oven and turn heat to 350°. Bake 1 hour to 70 minutes until sharp knife comes out clean. Cool 5 minutes; remove from pan and cool thoroughly.
Partially cook vegetables. Put in casserole dish. Cover with Velveeta cheese. Cover with crushed Ritz crackers. Pour 1 stick oleo melted over. Bake 30 minutes at 350°.
Sift flour, soda, cinnamon and salt together. Set aside. Beat sugar, oil and eggs with electric mixer until very well mixed. Gradually add flour mixture, then fold in carrots, pineapple, coconut, walnuts and vanilla. Bake in a greased and floured 12 x 9-inch pan at 350° for 1 hour, or until done. When cool, frost with Cream Cheese Frosting.
Fill large Dutch oven halfway with water; add 1/4 cup Old Bay seasoning. Bring to a boil; add potatoes and bring to a second boil. Add sausage and corn and bring to boil. Cook 10 minutes or until potatoes are tender. Add shrimp, pepper and juice and cook 3 to 5 minutes or until shrimp turns pink. Remove with slotted spoon onto a serving platter. Serve immediately with cocktail sauce.
Wash shrimp very well. Put shrimp in a large skillet with one cup of water. Cover and bring to boil for 10 minutes. Drain and set aside. In the skillet, cook onion in butter. Add shrimp and season with Season-All, salt and pepper. Cover. Cook for another 20 minutes. Serve hot. Garnish with cut up green onions.
Place butter in 1 1/2-quart casserole. Place in oven to melt. Sift together flour, 1 cup sugar and baking powder; stir in milk. Pour batter evenly over melted butter; do not stir. Mix blueberries, lemon juice and 1/4 cup sugar in saucepan; stir and bring to boil. Pour over batter; do not stir. Bake at 350° for 45 minutes.
Cook spinach according to package directions. Squeeze all the water out. Add cream cheese and butter. Stir until melted. Add hot sauce to taste. Pour into a casserole and bake at 350° for 25 minutes. Serves 6.
Cream oleo and sugar, beat eggs with fork and add. Sift flour, baking powder, salt and cocoa together and stir into mixture. Add vanilla and pecans; mix. Pur into a large pan (11 x 17-inch), greased and floured. Bake at 350° for 30 minutes. When done, immediately pour marshmallows over cake and pat until smooth as possible.
Mix cream cheese, margarine, onions and olives. Chill 3 hours. Roll in toasted chopped pecans. Makes 2 small or 1 large ball.