HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place in a large pot of water on stove. Add crab and shrimp boil. Bring to a boil; add sausage and let boil 5 minutes. Add corn and boil, 7 to 10 minutes longer. Add shrimp and cook, 3 to 5 minutes. Drain. Arrange all ingredients on a large platter and serve with melted butter and cocktail sauce. Serves 6 to 8. (Great with a green salad and garlic bread.)
Heat oven to 375°. Combine all ingredients in 1 1/2-quart baking dish. Sprinkle top with additional cracker crumbs and dot with margarine. Bake, uncovered, for 30 minutes.
Cook beans and carrots separately until tender. Soak the rest of the vegetables overnight in salt and water. Drain and add the cooked carrots and green beans. Mix vinegar, sugar and celery seed. Add all vegetables to this mixture and boil together for 10 minutes, then spoon into jars. Makes about 7 half-pint jars.
Mix cake mix, margarine and 1/3 cup milk. Pat half of mixture in 9 x 13-inch greased pan. Bake for 6 minutes at 350°.
Dissolve yeast in warm water. Melt stick of butter and add to yeast and water. Add sugar and beaten egg. Stir well. Add flour. Mix all together and pour into greased muffin tins. Bake at 350° for 20 to 25 minutes.
Flatten biscuits individually on cookie sheet. spoon pizza sauce on biscuit. Top with cheese. Bake at 400° for 6 to 9 minutes. You may add other toppings such as sausage, pepperoni, mushrooms, etc.
Mix the ingredients and bake at 350° for 50 to 60 minutes or until brown on top.
Beat eggs slightly. Add all other ingredients and blend. Fold into a 9-inch unbaked pie shell. Bake in a slow oven at 300° for 45 to 60 minutes or until set.
This recipe may be made as large or as small as you want. Mix all ingredients together and chill.
Cut up chicken; cover with water. Add the salt and poultry seasoning to the water. Cover the pan and cook until chicken is done. Cool. Remove chicken from the bone and place in 9 x 13-inch pan. Remove about 3 cups broth from cooking pot and place in another cooker. Make a thickening, using about 3 tablespoons of flour and 1/2 cup water. Stir together until smooth. Pour this thickening into hot broth and stir together until gravy is thick and bubbly. Pour this gravy over chicken in pan. Sift flour, salt and baking powder. Beat egg; add melted butter and about 1 1/2 cups milk together. Add this to dry ingredients. Make a batter that is stiffer than pancakes, but not as stiff as drop dumplings. Drop by big mixing spoonfuls on gravy. Bake at 375° until brown and cooked through. Spoon biscuit on plate and top with chicken and gravy.
Preheat oven to 450°. Let cheese reach room temperature. Melt butter; mix butter, 2 tablespoons sugar and graham crackers together. Put in bottom of 9-inch spring pan, place in freezer until mixture is completed. In a separate bowl mix together cream cheese and 1 cup sugar until reaches a smooth texture. Mix in eggs, vanilla, cornstarch and sour cream. When smooth, pour mixture into spring pan. You may bake now either in water or just in spring pan. Bake at 450° for 15 minutes, turn oven down to 250°, bake additional 45 minutes. Shut oven off, let cake sit 3 hours inside. Place in fridge at least 8 hours prior to serving.
Mix first 3 ingredients and set aside. Cream Crisco and sugar; add eggs, mixing well. Sift flour, salt and soda together. Add buttermilk and flour alternately to Crisco and sugar mixture in	thirds. Mix well. Add red food coloring mixture; mix well.	Add vinegar last. Pour into 2 greased and floured 8-inch cake pans. Bake 35 minutes at 325°.
Let butter begin to melt in heavy 3-quart saucepan. Brush sides of pan with melted butter. Add evaporated milk and sugar. Cook over medium-high heat to boiling, about 8 minutes, whisking constantly to dissolve sugar. Cook over medium-high heat, whisking frequently to soft ball stage, 236°, about 12 to 15 minutes. Remove from heat. Add candy wafers, marshmallow cream, walnuts and vanilla; stir until well blended. Pour into well buttered 13 x 9 x 2-inch pan; cool and cut into squares.
Melt butter in a medium saucepan and stir in brown sugar. Heat to boiling, stirring constantly. Boil and stir over low heat 2 minutes. Stir in milk and heat to boiling. Remove from heat and cool to lukewarm. Gradually stir in confectioners sugar. Place the pan in a bowl of ice water. Beat the frosting until smooth and of spreading consistency.
Boil the cauliflower and then batter it in eggs and flour. Deep fry in vegetable oil. Sprinkle with Parmesan cheese.
Remove 12 large leaves from cabbage. Trim off thick part of each leaf. Let boiling water stand on leaves a few minutes, so they become easy to roll. Combine meat, rice, grated onion, eggs, salt, pepper. Place mounds of meat mixture in cup part of each leaf. Loosely fold over sides of each leaf; roll up. Start heating oven to 375°. In bottom of Dutch oven, place a few of remaining cabbage leaves. Arrange layers of stuffed cabbage with seam sides down, and sliced onion in Dutch oven. Pour on tomato sauce, tomatoes, lemon juice. Add 1 tsp. salt, 1/4 tsp. pepper. Bring to boil on top of range. Sprinkle with sugar to taste. Bake, covered, 1 hour; uncover; bake 2 hours. (Serves 8.)
Melt butter in a saucepan. Blend in flour. Add remaining ingredients. Serve hot on warmed pudding or cake.
Cook ground tomatoes and sugar together for 15 minutes. Add the package of gelatin. Stir until gelatin is dissolved. Put in jars and seal. Invert jars after 1 hour to distribute the fruit.
Drain pineapple (save juice). Mix crushed pineapple and marshmallows together and put into a bowl with a cover. Let set overnight (approximately 8 hours) in refrigerator.
Mix together; cook until thick. (If desired, you can add more vinegar.) Let cool.
Arrange apples, water, cinnamon and nutmeg and salt in bottom of sugar baking dish. Bake topping of sugar, flour and oleo. Mix together and press over apples. Bake 30 minutes at 350° or until brown.
Add the two extracts together and shake thoroughly. Brew your coffee and add extract mixture to taste. Adds a wonderful flavor, especially for decaffeinated brews.
A novel and excellent combination is a mixture of a can of cream of pea soup and a can of cream of tomato soup.
Melt and cool butter. Sift together flour, baking soda, salt, butter, sugar, eggs and vanilla. Beat and whip 1 1/2 minutes. Add bananas, sour cream and nuts to flour mixture. Blend 1/2 minute. Bake in a loaf pan for 1 1/2 hours at 350°.
Melt shortening in large skillet. Add onions and mushrooms; cook and stir until onions are tender. Remove vegetables and drain. Brown meat in same skillet, adding shortening if necessary. Remove pan from heat. Sprinkle salt, marjoram, thyme and pepper over meat. Mix flour and broth; stir into skillet. Heat to boiling, stirring constantly; boil and stir one minute. Stir in wine. Cover. Simmer 1 1/2 to 2 hours, or until meat is tender. Liquid should always just cover meat. If necessary, add more wine and broth, one part broth to two parts wine. Gently stir in onions and mushrooms. Cook, uncovered, 15 minutes or until heated through.
Cook rice according to package directions. Set aside to cool. Blend all ingredients and chill at least two hours. Serve on spinach or romaine lettuce. Top with chow mein noodles.
In bowl, combine pasta and vegetables. Mix all other ingredients and pour over pasta. Let stand 24 hours. Keep refrigerated.
Place fish fillets in Pyrex dish; salt and pepper to taste. Add lemon juice and Worcestershire sauce; allow to marinate while preparing vegetables. Saute onion in olive oil until golden. Add tomatoes, pepper, garlic, capers, black olives, tomato paste and chopped parsley. Cover; cook for 10 minutes. Top fish with this mixture. Bake at 350° for 10 minutes per inch of thickness of fish.
Combine ingredients and bring to a boil. Simmer uncovered for 10 minutes.
Heat oven to 350°. In large bowl with mixer, beat shortening and sugar until light and fluffy. Beat in eggs and molasses until blended. Beat in 1 cup of flour, salt, baking soda and spices until well mixed. With spoon, stir in enough of remaining flour to make stiff dough. Shape dough into 1 1/2-inch balls. Place 3 inches apart on cookie sheet. Lightly grease bottom of flat bottomed 3-inch glass. Dip into small bowl of sugar. Use glass to flatten balls to 3-inch diameter, dipping each time in sugar. Bake for 15 minutes or until lightly browned.
Bake cake as directed on package in two 9-inch round pans. Let cakes partially cool and poke holes in the top. Pour over each cake 1/2 cup of Kahlua. Let the cakes cool completely. Cut cakes into small pieces. Make chocolate mousse as per package directions. Using a large punch bowl, pat cake pieces on the bottom of bowl. Place part of the chocolate mousse on top of the cake pieces, then layer with Cool Whip and crushed Skor bars. Keep layering until punch bowl is filled. Top with Cool Whip and crushed Skor bars. Dig in!
Mix together first five ingredients on low speed. Sift together dry ingredients and add to first mixture. Alternately add chopped nuts and fold in stiff beaten egg whites. Bake until done in a tube pan at 300°, about 2 hours.
Bake cake in 9 x 13 pan. Cool. Punch holes in cake where juice can get in layer. Pour strawberries over cake. Put Cool Whip on top. Cool before serving.
Heat oven to 425°. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Combine pancake mix, oats, brown sugar and cinnamon. Add remaining ingredients; mix just until dry ingredients are moistened. Fill muffin cups 3/4 full. Bake 15 to 20 minutes or until golden brown. Makes 1 dozen.
Beat butter and shortening at medium speed about 2 minutes or until soft and creamy. Gradually add sugar, beating well. Add eggs one at a time, beating after each addition. Combine flour and soda; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla, coconut and pecans; pour into greased and floured pan. Bake at 350° for 35 to 45 minutes, or until a wooden pick inserted into center comes out clean. Cool 10 to 15 minutes before frosting.
Mix all ingredients together and bake at 350° for 1 hour and 20 minutes.
Combine 1 cup sugar, cornstarch and salt. Add water and peaches. Bring to a boil. Boil 1 minute. Add lemon juice and cool. Meanwhile make crumbs with flour, 1 cup sugar and margarine. Combine and mix until crumbs are fine. Put peach mixture in pastry shell. Cover with crumbs. Bake 10 minutes at 450°, then 20 minutes at 375°.
Blend all ingredients well; spread on cookie sheet. Bake at 350° for 12 minutes and cut into small squares.
Brown bacon and crumble. Add onion and saute. Drain bacon grease. Add vinegar, garlic powder, catsup and brown sugar to bacon mixture. Simmer 5 minutes. Drain and add beans. Bake at 350° for 1 hour, or heat in crock pot.
Line 9-inch pie pan with 1 crust; set aside. Combine remaining ingredients. Add salt and pepper to taste. Pour filling in pie pan. Top with second crust. Seal and crimp edges. Slit top of crust to vent and bake at 375° for 45-50 minutes or until golden brown.
Mix above ingredients together and bake 1 hour at 350°. Top with crushed potato chips.
Place fish in pan. Season with salt and pepper. In a small bowl, beat egg whites until stiff. Fold in remaining ingredients. Spread on fish. Bake at 425° for 18 to 20 minutes or until fish flakes easily with a fork and is lightly browned. Serves 4.
Mix flour, salt and soda; set aside. Mix butter and peanut butter; add both kinds of sugar. Mix well. Add eggs and beat well. Stir flour into peanut butter mixture. Drop dough from teaspoon onto cookie sheet. Flatten with fork. Bake at 350° for 10 to 15 minutes or until light brown. Makes 4 to 5 dozen.
Preheat oven to 350°. Grease a loaf pan and line with a strip of wax paper. Grease the paper. Place the flour, sugar and salt in a large bowl. While beating, add the beer slowly. Mix until smooth. Pour batter into loaf pan and top with the melted butter. Bake for 45 to 50 minutes.
Cook chicken in water with salt, pepper and bay leaf. Remove chicken; reserve 1/2 cup of chicken stock. Cut chicken into large bite-sized pieces. Set aside. Combine soups, tomatoes, chicken stock, salt and pepper to taste. Mix well. In a 3-quart casserole, make 3 layers in the following order: torn tortillas, chicken, tomato mixture, chopped onions and grated cheese. Use all ingredients being sure cheese is on top. Bake at 350° for about 45 minutes. Serves 6 to 8.
In a large frying pan, crumble and fry sausage and ground meat together until good and brown. Drain meat in a colander and return to large frying pan. Add sauerkraut and 1 can water; bring to a boil. Add noodles. Reduce heat, cover and simmer for 12 minutes or less. Test noodles for doneness after 8 minutes. Stir and serve.
Mix onion, pepper and 1 package dried beef; mix with cream cheese. Form a ball and roll into rest of the dried beef. Enjoy. Serve with an assortment of crackers.
In a 13 x 9 x 2-inch pan. Layer lettuce, green pepper, onions and peas. Do not toss. Spread salad dressing over all. Sprinkle with cheese. Cover and refrigerate overnight. Makes 8 to 10 servings.
Heat half the olive oil in a Dutch oven over high heat. Add the onion and garlic; saute for 5 minutes. Add the red and jalapeno peppers and saute over medium heat for 10 minutes. Stir in the chili powder, cumin, coriander and cinnamon; cook for 5 minutes more. Remove from heat and set aside. Brown the chicken in batches in the remaining 3 tablespoons oil in a large skillet just until cooked through. Add the chicken, tomatoes with the puree, olives and beer to the Dutch oven and stir to combine. Simmer over medium heat for 15 minutes. Stir in the chocolate and season to taste with salt. Serve immediately. Pass the sour cream, Cheddar cheese, scallions and avocado in separate small bowls. Makes 6 portions.
Cut chocolate into small pieces. Set aside. Cut wax into small pieces. Set aside. In heavy 4-quart Dutch oven, combine corn syrup and brown sugar. Cook over medium heat, stirring constantly, until mixture reaches 300° on candy thermometer, stirring occasionally. Remove from heat. Carefully stir in baking soda (mixture will foam up). Pour at once into a greased 13 x 9-inch cake pan. When cool, turn out of pan. Break into pieces using wooden spoon. In a double boiler, combine chocolate chips, chocolate pieces, butter and wax. Stir mixture until melted and smooth. Remove from heat, leaving in double boiler. Dip candy into chocolate using large cooking fork. Place on waxed paper lined baking sheets. Let stand until chocolate is set. Store in cool place.
Combine 1/2 cup butter and graham cracker crumbs; press into 9 x 13-inch pan.
Place butter in 9 x 5 x 3-inch loaf dish. Microwave on High 1/2 to 1 minute to melt. Stir potatoes into melted butter to coat. Add cheese to taste and salt. Stir well. Cover with plastic wrap, turning back one corner to vent. Cook on High for 15 minutes, rotating after 8 minutes.
Combine beef, beans, oregano, cumin and garlic. Place four of the uncooked noodles in a 13 x 9-inch pan. Spread half of the beef over noodles. Top with 4 more noodles and the remaining noodles.
Mix together first 10 ingredients. Fold in lobster meat and season to taste. Add enough cracker crumbs until all blends together. Form 8 small cakes. Preheat oven to 357 degrees. Place cakes on lightly greased baking sheet. Bake 10 to 12 minutes. To serve, place lobster cake in soup plate. Pour chowder around. Enjoy!
Sift dry ingredients; add Milnot and water. Cook over low heat, stirring frequently, until desired thickness. Add 1 tablespoon butter or oleo and 1/2 teaspoon vanilla. Delicious served hot over hot biscuits.
Scrub and peel off potatoes. Dice into bite-size pieces with skin on. Mix oil and onion mix together. In lined baking pan, place potatoes; pour oil and onion mix mixture over potatoes. Bake at 425° for 45 minutes. Salt and pepper to taste.
Cream sugar and margarine. Add eggs and beat well. Add flour and blend. Add vanilla and chocolate syrup. Stir until well blended. Pour into 9 x 14-inch greased pan. Bake at 350° for 25 to 30 minutes.
Place beans in an ovenproof crock with a lid. Stir in all other ingredients and mix well. Bake at 350° until hot and bubbly, about 30 minutes. Serve hot. Serves 8 to 10.
Blend mayonnaise, lemon juice and salt. Add apples, celery, walnuts and raisins. Toss well. Serve on lettuce leaves.
Fold Cool Whip into yogurt and pour into crust. Freeze for 3 to 4 hours. Take out of freezer 30 minutes before serving.
Cook broccoli and drain well. Beat egg yolks; add flour, mixing well. Stir in nutmeg, mayonnaise, margarine, salt and pepper and cheese. Add broccoli, mixing lightly. Beat egg whites (room temperature) until stiff but not dry. Gently fold into broccoli mixture. Pour into lightly buttered 9-inch square baking dish. Bake in 350° oven for 30 or 40 minutes or until browned and set.
In a double boiler, melt together butter or margarine, sugar and cocoa. Add egg and vanilla. Cook, stirring constantly, until mixture thickens. Stir in graham crumbs, coconut and walnuts. Press mixture firmly into a 9 x 9-inch pan. Chill.
Beat eggs and powdered sugar well. Add almonds, walnuts, lemon extract, warm milk and flour which baking powder has been added to. Bake in moderate oven (325°) for 45 minutes. Decorate cake with whipped cream and fruit.
Mix together all ingredients. This is the base of the punch. Freeze base in 4 equal parts in containers.
Butter the bottom and sides of a 2-quart souffle dish. Wash each vegetable and slice very thin. Place a layer of sliced potatoes on the bottom of the dish and dot with butter. Repeat the process with the other vegetables in order; dot with butter in between each layer. Top with Cheddar cheese and bacon strips. Bake 1 hour at 325°. Serves 6 to 8.
Soften cracker crumbs with milk and let set 10 minutes. Add egg to all of this which has not been mixed together. Add a can of tomato paste or catsup on top. Bake at 400° for about 1 hour.
Heat oven to 325°. Chop unsweetened chocolate. Combine 6 tablespoons of the butter and half of the chopped chocolate in a saucepan over the lowest heat. Let melt and stir until smooth. Remove from heat and let cool completely.
Mix applesauce, brown sugar and melted shortening. Sift in flour mixture. Add raisins and nuts. Put in a greased pan (7 x 11-inch). Bake at 350° for about 40 minutes.
In a large bowl with electric mixer beat butter, sugar, egg, vanilla and salt until light and fluffy. Gradually add flour; beat until well mixed. Cover dough. Chill 1 hour or place in freezer 30 minutes. Work with 1/4 dough at a time (keep remaining dough chilled). Roll out 1/4-inch thick between sheets of wax paper. Cut or mold dough into desired shapes. Repeat with remaining dough. Preheat oven to 375°. Place cookies on ungreased baking sheets. Bake 8 to 10 minutes until cookies are lightly browned. Remove to rack. Cool completely. Makes 4 to 6 dozen cookies.
Grease and flour 2 (9-inch) cake pans. Follow Solomon's advice (2 Samuel 22:43, first choice, beat). Mix well, then pour into pans. Bake at 350° for 40 to 45 minutes.
Mix together. Roll half of dough out and place over bottom and sides of pie plate. Fill as desired. Top with remaining dough. Flute edges and slit top. Bake until lightly golden or as directed according to desired pie.
Heat milk to lukewarm. Add sugar. Dissolve yeast in milk and let stand 5 minutes. Add 3 cups of flour and beat vigorously. Add salt and eggs and beat well again. Add melted shortening or oil. When well blended, gradually add remaining flour. When stiff, turn onto floured board and knead. Return to oiled bowl to rise until double in bulk. Punch down and let rise again. When light, knead before shaping into desired types of rolls. Bake at 375° for 18 minutes.
Mix altogether. Preheat oven to 450°. Bake for 30 minutes or until brown.
Butter sides of pan. Combine sugar, water, salt, syrup and vinegar. Cook to hard ball stage. Stir in vanilla slowly; pour over popped corn and mix well. Butter hands; shape into balls. Makes 20 balls.
Run through food chopper and add 2 cups sugar. Chill. Mix 1 cup boiling water to 1 small package raspberry jello. Chill until partly set. Add cranberry mixture and nuts, if desired. Chill overnight.
Mix first four ingredients and cook ten minutes. Add cherries and bring to a boil. Bottle.
Line large baking dish with layer of tortillas. Sprinkle with chicken broth. Saute onion and green pepper. Add soups and chili powder. Pour layer of soup mixture over tortillas, then layer of chicken, then a layer of cheese. Repeat layers. Pour can of Ro-Tel on top. Bake 1 hour at 350°.
Add sugar to cranberries and apples. Mix well and let set overnight in refrigerator. Add Dream Whip and marshmallows; keep in refrigerator.
Mix all together and pour into greased muffin pan. Bake at 425° for 13 to 15 minutes.
Melt margarine and mix with crushed oreo cookies. Add cream cheese and powdered sugar with above mix. Mix pudding with milk and cool whip. Layer in a flowerpot; add flowers or gummi worms if desired.
Melt butter; stir in corn, syrup, water, brown sugar and salt. Cut potatoes in halves lengthwise. Dip in corn syrup mixture, coating all sides. Place in 13 x 9-inch pan. Pour remaining syrup over top. Bake in slow oven (325°) until tender and glazed, about 1 hour and 15 minutes. Baste occasionally.
Mix, then drop on ungreased cookie sheet. Bake at 325° for 13 to 15 minutes. Makes 4 to 5 dozen.
Saute onions in butter until golden. Add hamburger; cook slowly until done. Drain excess fat. Grease a casserole dish. Combine macaroni with all ingredients, including half of the cheese. Season with salt and pepper. Turn into casserole dish; sprinkle remaining cheese over the top. Bake at 375° for 30 minutes. Serves 6.
Hold a few orange sections aside. Dissolve jello in water. Stir in sherbet until dissolved. Pour into mold or serving dish. Refrigerate until almost jelled. Stir in oranges and whipped cream, gently. Top with a dot of cream and an orange section. Very light and refreshing.
Cook beef, onion and pepper until brown. Drain. Stir in spaghetti sauce in separate bowl. Combine spaghetti, Parmesan cheese, eggs and butter. Place in bottom of a 13 x 9-inch pan. Spread cottage cheese over the top. Pour sauce mixture over the cottage cheese. Sprinkle with Mozzarella over this. Bake at 350° for 20 minutes or until cheese melts.
You will also need a 6 to 8-quart stock pot and 1 large spoon with holes.
Cream the margarine and brown sugar together; add the egg and beat until fluffy. Stir in the dry ingredients, buttermilk and vanilla. Add diced rhubarb and pour into a greased 9 x 13-inch pan. Mix the white sugar and cinnamon together and sprinkle over the batter. Drizzle the melted margarine over the top. Bake at 350° for 35 to 40 minutes.
Combine spinach, stuffing and sour cream. Spread cream mixture on squares of ham and roll, placing seam-side down in oblong baking dish. Combine milk, cornstarch and butter. Cook until thick. Stir in the Swiss cheese. Pour sauce over ham rolls and sprinkle a little additional Swiss cheese and paprika on top. Bake, covered, at 350° for 15 minutes. Uncover and bake 15 minutes more.
Combine all ingredients in a blender; process until smooth. Makes 1 1/4 cups or 1 can.
Cut cake into 3 layers. Spread lime sherbet on bottom layer. Spread second layer with lemon sherbet. Add third cake layer. Frost with whipping cream. Freeze. Remove 10 to 15 minutes before serving. Any sherbet flavors may be used. Yields 12 servings.
Blend together cream cheese and powdered sugar. Using a table knife, swirl Port through cheese, making streaks, but not blending in completely. Form into a ball. Wrap and chill at least 4 hours. Before serving, press walnuts firmly into top and sides of cheese. Makes about 1 cup.
Melt chips together. Bring to a boil the Karo syrup and sugar, but do not boil. Stir in peanut butter. Add Special K. Put in greased 11 x 15-inch pan. Pat down evenly. Pour melted chips over and cool. Cut into bars.
Heat oven to 350°. Stir together crumbs and 2 tablespoons sugar; mix in butter thoroughly. Press mixture evenly in bottom of ungreased 9-inch spring-form pan. Bake 10 minutes. Cool!