HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shell and devein shrimp. Cut up. Cut up fennel bulb and tops. Cook in margarine with onion until tender. Stir in flour, then next 5 ingredients. Cook and stir until thick and bubbly. Stir in vegetables and seafood. Cook and stir 2 to 3 more minutes. Sprinkle with paprika (optional).
Pour 2 to 3 inches oil in heavy skillet and heat to 375°. Pour liquid from corn into medium bowl. Add Bisquick and egg. Stir until smooth. Fold in corn. Batter will be thick. Drop batter by tablespoonfuls into hot oil. Fry to gold brown. Makes about 24 fritters.
Mix all together and pour in unbaked pie crust. Bake at 350° until golden brown, about 45 to 50 minutes.
Mix the ingredients well. This is a real good way to keep salt off your table and out of your food.
Brown garlic in olive oil. Wash broccoli; cut it up. Put in big pot filled with water. When boiling, add in raw spaghetti and continue boiling about 10 to 12 minutes. Drain and pour garlic and oil over spaghetti. Add black pepper and grated cheese. Serves 6 to 8 people.
Combine coconut, sugar, flour and salt in bowl. Stir in egg whites and almond, mix well. Drop by teaspoonful onto greased baking sheets. Bake at 325° for 20 minutes or until brown around edges. Remove at once. Makes 1 1/2 dozen cookies.
Saute chopped onion and celery in 1/2 stick of margarine. Mix ingredients together. Add salt and pepper. May need to add more milk. Bake at 350° for 45 minutes.
Cook pasta per instructions and when done, rinse under cold water. Mix all ingredients until well blended. Chill 2-3 hours before serving.
Mix sugar, oleo, cocoa, salt and milk in a large boiler for 2 minutes. Remove from heat and add oats and vanilla. When partly cooled, drop on wax paper by spoonfuls. Make sure you get it all dropped before it gets cold.
In small bowl of electric mixer, beat egg whites. Add 1/4 teaspoon salt and cream of tartar; beat until stiff peaks form. Set aside. In large bowl, beat egg yolks until light in color. Add 1/4 teaspoon salt and 2 teaspoons cold water; beat until frothy. Gradually add hot water. Slowly add sugar, then flour. Fold beaten egg whites into rest of batter. Pour into 2 (9-inch) layer cake pans which have only the bottom greased and floured. Bake at 325° for 30 to 35 minutes. Remove from pans; cool. Frost with Cooked Icing (recipe given).
Combine all ingredients. Form into patties. Let chill in refrigerator. Can be broiled or fried in Crisco.
Cream together the sugar, shortening and eggs. In another bowl, mix the cocoa with hot water to make paste, then add enough sour milk to make 2 cups of cocoa mixture. Sift flour with soda; alternate milk and flour into creamed ingredients. Add vanilla. Bake at 350° for 1/2 hour.
Quarter biscuits; roll in sugar and cinnamon mixed together. Put in a greased 9 x 12-inch pan. Melt butter, brown sugar and water together. Boil 2 minutes. Pour over biscuits, now nuts if used. Bake at 350° for 25 minutes.
Mix the butter and sugar with cake mix. Stir in eggs, one at a time. Fold in sour cream. Spray Bundt or tube pan with Baker's Joy. Sprinkle sugar in pan. Bake at 350° for 45 to 60 minutes.
Mix together meat and salt. Brown slowly in fat, stirring frequently. Alternate in a buttered casserole layers of sliced potatoes, sliced onions and the browned meat. Sprinkle each layer of potatoes with salt and pepper. Mix mushroom soup and milk. Add green pepper; pour over mixture. Cover; bake in a moderate 350° oven for 45 minutes. Uncover; bake 15 minutes longer, or until potatoes are tender.
Drain pineapple, reserving 1/2 cup of juice. Bring water to a boil; add gelatin and marshmallows. Stir until dissolved. Cool until partially set. Toss bananas and lemon juice; fold bananas and pineapple into gelatin. Pour into 9-inch dish; chill until firm. Combine sugar, flour and salt. Stir in egg and pineapple juice. Cook and stir until thickened. Remove from heat. Add butter; cool. Fold in whipped cream and spread over gelatin. Sprinkle with nuts. Chill overnight.
Mix cheeses and dressing mix together. Refrigerate 1 hour. Mix ham into cheese mixture. Form a ball. Roll ball in nuts and parsley. That's it!
Mix jello and water together. Cool slightly. Add other ingredients. Use 7 x 11-inch pan.
Shred cabbage. Place in bowl and sprinkle with salt; then toss. Let stand for 1 hour. Squeeze out liquid; do not rinse. Add green pepper, celery, onion and carrot. Toss.
Place the bacon in a large skillet over medium heat and cook until the fat is rendered. Add the pine nuts and cook until the bacon is crisp and the nuts are golden, about 1 minute.
Drain beans. Rinse well and drain again. Combine beans, onion and green pepper in a large bowl. Combine vinegar and remaining ingredients, stirring until well blended. Add to bean mixture, tossing lightly to mix well. Cover and refrigerate at least 8 hours.
Cook linguine in a large pot of boiling water according to package directions. Drain and keep warm. Coat a large nonstick skillet with cooking spray. Heat oil to medium-hot and add garlic, zucchini, celery and onion to skillet. Stir-fry about 6 minutes or until vegetables are crisp-tender. Sprinkle with basil, salt and pepper. Add mushrooms and tomatoes and stir-fry 4 more minutes or until heated through. Toss with linguine.
Mix everything but bread cubes and Swiss cheese. Place in casserole; top with bread cubes and Swiss cheese. Bake for 40 minutes at 350°.
Mix cream cheese and powdered sugar. Set aside. Mix vanilla pudding with milk and let set for 1 minute; combine with cream cheese mixture. Add teaspoon of vanilla and cool whip. Crush oreo cookies. Place some crushed cookies in bowl and add some mixture. Keep alternating until all mixture and cookies are used.
Combine onion and margarine in a microwave-safe dish covered with Saran Wrap and vented. Cook on High 5 minutes or until onion is golden. Dissolve broth mix in hot water and add to onions. Add pepper to taste. Microwave on High 2 minutes. Sprinkle with shredded cheese if desired. Serve with French bread toast. Makes 2 servings.
Mix all ingredients well. Bake in two greased and floured loaf pans. Bake at 350° for 30 minutes or until done.
Boil lemon rind with cloves and water for 5 minutes. Add sugar and tea. Stir in lemon and orange juice. Serve hot. Serves 16.
Mix together all ingredients. Pour into a greased bundt pan. Bake at 350 degrees for 35-45 minutes or until the top springs back and cake is golden brown.
Melt butter in 8-quart pan. Add leeks and garlic; saute about 5 minutes until leeks are limp. Add water, wine, thyme and pepper. Cover and bring to boil over high heat. Add clams, cover and cook until shells open, 8 to 10 minutes. Discard unopened clams. Ladle into bowls and offer lemon wedges.
Melt butter in medium saucepan; add brown sugar. Stir until smooth. Stir in bananas; coat well. Add juices and liqueurs; simmer 2 minutes. Serve immediately over ice cream. Top with whipped cream and nuts.
Place all of the ingredients into a double boiler and cook until thickened. Stir frequently. When mixture is thickened, pour into a 9-inch cooked and cooled pie shell. Refrigerate.
Combine all ingredients, except fish. Add fish and mix gently. Place in a dish coated with nonstick spray. Bake, uncovered, for 25 minutes at 350°. May be appetizer or entree.
Mix together and pour into greased and floured 8 in. pan. Bake at 350° for 25 min. Best when cool.
Mix ingredients. Knead and wrap the dough in a wet cloth. Steam for 30 minutes or until mochi is translucent. After steaming, put the mixture into a bowl and pound for about 5 to 10 minutes. Place the dough in a pan or board that has been sprinkled with potato starch. Cut into desired size.
Roll dough to 11 x 15-inch rectangle. Sprinkle with ham, broccoli and cheese. Roll other loaf of dough and put on top. Seal edges and brush top with melted butter. Bake 45 to 60 minutes at 350°.
Mix all together and form into balls. Put on buttered cookie sheet. Bake in oven at 350° for 30 minutes. Onion flakes may be substituted for the chopped onions.
Grind cranberries. Add sugar and marshmallows. Let set overnight. Add pineapple, nuts, grapes and cream. Fold in and let chill.
Drain juice from fruit and add enough water to make 1 cup liquid. Heat to boiling, then add jello. Stir in jello and marshmallows and simmer until marshmallows are melted. Add 1 cup cold water to cool off. Break up cream cheese and add to jello mixture. Beat with mixture. Jell a little either in refrigerator or freezer.	Fold in oranges, pineapple and Cool Whip. Refrigerate.
Cover meat with cold water; heat rapidly to boiling, then remove scum. Reduce heat and simmer until tender, 3 to 4 hours. Prepare vegetables, cutting turnips in quarters and cabbage into 8ths. Cook beets in boiling water until tender. About 45 minutes before serving, skim fat from liquid and add vegetables, except beets, and cook until vegetables are tender. Drain; add beets. Serves 10.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly brown. Cool and cut into bars. Yields 36 bars.
Melt and brown 1/2 cup sugar in small skillet. Place 3 cups sugar and milk in large boiler. Bring to a boil; add browned sugar, continue boiling until this makes a soft ball when dropped in cold water. Pour in mixing bowl with margarine. Add vanilla and beat until thick enough to spread on cake.
Beat eggs until well mixed. Add syrup, sugar and lemon juice. Mix thoroughly. Add vanilla and melted butter; mix. Add pecans. Turn into an unbaked pie shell. Bake for 10 minutes at 425°. Reduce temperature to 350° and bake for 20 to 25 minutes longer or until set.
Line a 9 x 13 pan with whole graham crackers. Cut to fit if needed. Make pudding with milk. Chill until set slightly. Fold in Cool Whip. Pour over crackers. Chill to set.
Scald milk with butter added. Remove from stove and stir in flour. Mix well until it forms a ball. Let it cool and add the following: salt and eggs. Beat very hard between each egg. Drop by teaspoonfuls into hot soup and boil for 10 minutes. Very good in chicken soup.
Mix cornstarch, sugar and salt in double boiler top. Slowly stir in milk. Cook over boiling water, stirring constantly until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes longer, stirring occasionally. Stir a little hot mixture into beaten egg yolks, then stir all into remaining hot mixture. Cook 2 minutes, stirring constantly. Remove from heat. Stir in vanilla and 3/4 cup coconut. Cool to room temperature. Turn into pastry shell. Beat egg whites until foamy. Add sugar, 1 tablespoon at a time, beating well after each addition. Beat until stiff. Put on top of pie. Sprinkle with coconut. Bake at 425° for 5 minutes or until brown.
In a 12 x 8-inch baking dish, arrange chicken skin side up. Drizzle on margarine. Bake at 350° for 40 minutes. Spoon soup over chicken. Bake until chicken loses its pink. Serve on platter. Stir sauce and spoon over chicken. Garnish.
Mix buttermilk, instant pudding and container of Cool Whip. Add broken fudge stripe cookies last.
Mix sugar, margarine, salt and vanilla together. Add flour and pecans to sugar mixture; mix well. Chill in refrigerator 1 hour.
Preheat oven to 350°. Place tin foil on 2 cookie sheets. Beat eggs well until thick. Add sugar, oil, almond and vanilla extract and orange juice. Beat well; add flour and baking powder to egg mixture one cup at a time, mixing well. Add nuts and chocolate chips. Divide dough by spooning onto cookie sheets 3-inches wide by 1-inch thick. Bake 35 to 45 minutes until golden brown. Remove and cut into pieces. Sprinkle with cinnamon sugar. Return to oven and bake 8 minutes until brown. Turn over and repeat. Cool and put in tight containers.
Grill pork over medium-hot coals until done. Do not overcook. May also fry.
Beat eggs well; add sugar and beat until light. Add all other ingredients and mix well. Spread into 2 greased and floured pans, 8 x 8 x 2-inch. Spread thin. Bake at 325° for 30 minutes. Cool and cut into bars. Roll in powdered sugar.
Cut dates fine. Pour milk over them and let stand a few hours or overnight. Heat the date mixture and add remaining ingredients. Cook until thick. Pour into baked pie shell. Serve with whipped cream. This was my Grandma Goshen's recipe.
Brown sausage; drain fat. Take off heat and mix sausage, rice, onions and celery in casserole. If made ahead, refrigerate this portion and then when ready to bake, mix soy sauce, water and soup. Pour over casserole. Bake, covered, 1 hour at 350°.
Preheat oven to 350°. In a large bowl, combine all ingredients. Mix well. Shape mixture; put into loaf pan. Cover top with 2 strips of bacon. Bake 1 hour at 350°.
Cook broccoli for 5 minutes. Place in bottom of casserole dish. Melt 1/2 stick margarine and pour over broccoli. Make layers on top of broccoli with grated cheese, mashed up crackers and 1/4 pound melted margarine. Bake about 30 to 40 minutes at 350°.
Brown onion in shortening; add beef. Grease a casserole dish and place half of noodles in dish. Put in half of meat and onions, then a layer of seasoning. Add 1/2 can peas and 1 can of the tomato soup. Repeat layer. Bake at 350° for 1 hour. Serves 6.
Brown meat slowly; spoon off excess fat. Add next 5 ingredients plus water. Simmer covered for about 15 minutes. (During this time, cook noodles in boiling salted water.) Beat eggs; add remaining ingredients except Mozzarella. Layer 1/2 the noodles in greased 13 x 9 x 2-inch dish. Spread 1/2 the cottage cheese/egg mixture over noodles. Layer with 1/2 the Mozzarella cheese, then 1/2 the meat mixture. Repeat with other half of the noodles, cottage cheese/egg mixture, Mozzarella cheese and meat sauce. Bake at 375° for 30 minutes. Let stand 10 minutes before serving.
Add sugar, canned milk and oleo in a large pan. Cook over medium heat, stirring constantly. Bring the mixture to a hard boil and then continue to cook it for 6 minutes. Remove from heat; add chocolate chips (more chips can be added if you desire), then add marshmallow cream. Beat for approximately 5 minutes and add nuts. Pour out onto a large greased meat platter or cookie sheet. Let the candy set and then cut in square pieces.
Cream Parkay oleo, Crisco and sugar until fluffy. Add eggs, one at a time beating well after each addition. Add milk and flavorings; beat well. Add 3 cups flour and mix well. Put cake in greased and floured tube pan. Bake 350° for 70 minutes.
Cook sliced carrots until crisp-tender. Layer the next three ingredients. Combine soup, oil, sugar and spices. Pour over. Refrigerate overnight.
Soak beans in water for 2 hours. Heat fat in pot and saute onion, garlic and green pepper. Add beans, ham bone and salt pork to boiling water and simmer slowly for 3 to 4 hours or until done. Season to taste and add parsley. Serve with hot rice.
Heat oven to 400°. Grease 13 x 9 x 2-inch dish. Cook beef and onions and drain. Stir in soup, vegetables and milk. Stir baking mix and water until moist. Spread evenly. Spread beef mixture over batter. Sprinkle with cheese. Bake 30 minutes. Yields 8 to 10 servings.
In large bowl, stir eggs, corn syrup, sugar, melted butter and vanilla until well blended. Stir in pecans. Pour into pie shell. Bake in 350° oven for 50 to 55 minutes.
Preheat oven to 350°. Prepare chicken breasts. May wish to salt and pepper. Roll the chicken breasts in the sour cream or yogurt. Roll the chicken breasts next in the bread crumb mixture. Place in foil pan; cover with sliced mushrooms. Dot tops with lo-cal butter (may wish to use less than the whole stick). Bake for 1 hour, covered.
In a large pot, bring 5-quarts salted water to a boil. In a frying pan, melt the butter over low heat. Add the onion and saute, stirring frequently, until translucent, about 3 minutes. Add the cream, Camembert, Blue cheese, Swiss and Parmesan until the cheeses have almost completely dissolved, about 5 minutes. Add the ham. Season with salt and pepper to taste. Stir well and keep warm.
Preheat oven to 350°. Finely chop all your favorite vegetables. Lay crescent rolls flat on pan and bake as directed. Mix the cream cheese, mayonnaise and Hidden Valley mix. After rolls are cool, spread the cream cheese mixture over this, then sprinkle on your chopped vegetables. Sprinkle with grated Colby and Monterey Jack cheese. Cover and chill before serving (overnight is best).
Mix all ingredients with enough mayonnaise to make a spreading consistency. It's best served at room temperature, even better the next day. Use crackers or bagels. Yields 3 cups.
Mix sausage, cheese and Bisquick well. Form into balls. Bake in a 350° oven for 15 to 20 minutes. These may be frozen and baked as needed.
Mix melted margarine with melted chocolate chips. Cool. Then add beaten eggs. Mix in rest of ingredients until well blended. Bake at 325° for 30 to 35 minutes in cupcake pans. Makes 24.
Mix all ingredients well. Roll into 2 rolls. Wrap in wax paper. Refrigerate for 24 hours. Bake for 1 to 1 1/2 hours at 300°. Turn once while baking.
Mix dry ingredients in a large bowl. Mix eggs, oil and buttermilk. Add to dry mixture and stir well. Store in refrigerator in Tupperware. Bake as needed, 1 dozen or 1/2 dozen at a time. Bake at 400° for 20 minutes. This mixture keeps well and is so handy for hot muffins in a hurry.
Melt margarine in a 9 x 13-inch pan in a 350° oven. Sprinkle graham cracker crumbs over margarine. Pour sweetened condensed milk over crumbs. Top with chocolate chips and peanut butter chips. Press down firmly. Bake for 25 to 30 minutes or until browned. Cool. Cut into bars. Store loosely covered at room temperature. Makes 24 to 36 bars.
Combine first seven ingredients. Spoon into prepared pie crust. Cover with top crust, crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375° for 40 min. Cool 10 min. before serving.
Combine first 6 ingredients. Mix well. Stir in onions, spinach, water chestnuts and red pepper. Cover and refrigerate until flavor blends. Serve with vegetables or assorted crackers.
Mix crumbled up corned beef and sauce (coconut milk); tear up some square pieces of foil wrap. Arrange spinach leaves in foil, then pour sauce in it, not too much. Watch overspills. Then wrap tight and cook for 30 minutes to 1 hour at 350°. Serves 10.
Dissolve yeast in warm water. Mix all ingredients together. Cover and keep in refrigerator. Make out as you wish and bake at 450°. Keeps in refrigerator at least a week.
Place potatoes in medium saucepan. Cover with water; bring to a boil. Boil the potatoes until just tender when pierced with small sharp knife. Cool. Peel potatoes. Cut lengthwise into 1/2-inch thick slices. Prepare barbecue at medium-high heat or preheat broiler. Brush potatoes with oil. Sprinkle with rosemary, salt and pepper. Grill potatoes until beginning to turn brown or about 4 minutes on each side. Makes 4 servings.
Combine all ingredients and form into small balls. Roll in cornstarch. Brown slowly in oil for 20 minutes on low heat. Can be made ahead and frozen. Make Sauce.
Now follow Solomon's advice for making good boys, which means, beat well (Proverbs 23:14). Stir together and bake in moderate oven at 350° for one hour or until done.
Mix meat mixture with egg, bread crumbs, milk, salt and paprika until well blended. Shape into 16 balls. Brown in oil; remove from pan and pour off drippings. Stir chili sauce, water, brown sugar and mustard into kettle. Return meat balls; cover. Simmer, stirring several times, 30 minutes or until meat balls are cooked through. Serve with mashed potatoes or hot cooked rice or noodles.
In a large saucepan, cook and stir ground beef until brown. Drain off fat. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients, except tomatoes; heat to boiling. Reduce heat, cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes more, until vegetables are tender.
Heat electric wok or skillet at 325° for 2 to 3 minutes. Add oil and heat for 2 minutes. Add celery, green pepper and onion. Stir-fry 2 minutes. Add zucchini and stir-fry 5 minutes or until crisp-tender. Stir in parsley and seasonings. Serve immediately. Yields 6 to 8 servings.
Boil chicken, cool and remove skin and bones. Place chicken in casserole dish. Mix soups and add to top of chicken. Place stuffing on top of chicken soup mixture. Add chicken stock on top of stuffing. Bake at 350° until top is golden.
Preheat oven to 350° and melt butter in square cake pan. Set aside. In bowl, mix the sugar, cocoa, flour, vanilla, eggs and nuts. Add butter to the mix. Put batter in the buttered pan. Bake at 350° for 20 to 25 minutes.
Combine all ingredients together, except meat. Bring to a boil. Reduce heat; add meat and simmer 1 hour. Serve on warm buns with coleslaw. Pull the pork into pieces.
Combine first 6 ingredients. Blend well. Stir in chicken, celery and pimiento. Set aside.
Butter a 2-quart round dish. Place cheese on bottom; dot with butter. Layer ham and tomato bits. Mix eggs, cream, dill, salt and pepper. Pour over all. Bake in preheated 325° oven for 1 hour and 15 minutes.
Layer separated ribs on top of sauerkraut in baking pan. Bake at 375° until ribs are tender.
Mix thoroughly the shortening, sugar and eggs. Sift together and stir in the flour, cream of tartar, soda and salt. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft. (These cookies will puff up at first, then flatten out.) Bake at 400° for 8 to 10 minutes. Yields about 5 dozen 2-inch cookies.
Brown beef. Add jar spaghetti sauce and simmer about 10 minutes. You may add additional seasonings such as garlic, green peppers, etc., to suit your taste.
Place chocolate and margarine in bowl. Add boiling water. Stir until chocolate melts. Add sugar. With electric mixer on medium speed, alternate, mixing in flour and salt together and sour milk and soda together. Add vanilla extract in last part of milk mixture. Drop in unbeaten egg and beat well. Batter will be thin. Bake at 350° in 8-inch greased square pan 35 to 40 minutes. Makes 9 servings.
Cook macaroni. Cool under cold water. Mix everything together. Put into refrigerator for at least 3 to 4 hours to settle. Enjoy!
Mix the first 3 ingredients and press in a 9 x 11-inch pan.
Combine chicken, almonds, green onions and chutney. In a separate bowl, blend cream cheese, mayonnaise and curry powder. Combine chicken mixture and cream cheese mixture. Chill. Shape in bite-size balls. Roll each ball in grated coconut. Refrigerate covered until ready to serve. Garnish with tiny yellow and white flowers or candied orange peel. Makes 80 to 90 balls.
Prepare macaroni according to package directions for salad use. Drain. Add tuna and next 6 ingredients. Blend Italian dressing, sour cream and seasoned salt thoroughly. Add to salad and toss well. Chill. Garnish with additional slices of cheese, if desired. Serves 8 to 10.
Heat oil in 10 inch skillet over medium high heat. Add pea pods and sesame seeds. Cook about 2 minutes, stirring until pea pods are crisp tender. Stir in bell pepper. Cook about 2 minutes, stirring, until bell pepper is crisp tender.
Season chicken with salt and pepper. Combine rice, soup mix, salt and water in baking dish. Arrange chicken over rice. Dot with margarine; cover. Bake at 350° for about 1 hour and 15 minutes.
Pour mixed ingredients over chicken pieces. Bake uncovered in 325° oven for 1 hour.
Mix all ingredients, except pimiento. Boil slowly for 1 hour, stirring occasionally. Add pimiento and boil 5 minutes longer. Pack into sterilized jars. Seal.
Cook broccoli according to package directions; drain. Add to rice. Stir in cheese, soup and onions. Pour into casserole dish. Cook approximately 30 minutes or until cheese appears to be thoroughly melted. Do not overcook as casserole will be dry.
Allow oleo and cheese to soften at room temperature. Mix in rest of ingredients with electric mixer. Make strips with a cookie press on a cookie sheet. Sprinkle red pepper on top. Bake at 300° for 20 to 30 minutes.