HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all spices. Add shrimp and toss. Heat 12-inch cast-iron skillet until very hot and almost smoking. Add butter. Brown shrimp, turning once. Cook for 2 to 3 minutes. Add wine and cook until reduced by half. Remove skillet from heat. Add the cold butter and stir well. Serve at once.
Saute the first 4 ingredients. Add the remaining ingredients. Pour into casserole dish. Bake about 30 minutes at 350°.
Deep fry wings or drumsticks 5 to 10 minutes. Place meat in baking dish after frying. Melt butter and sauce together. Place dish under broiler and cover meat with sauce. Cook until golden brown. This is very good out on the grill.
Heat oven to 425°. Mix all ingredients until stiff dough forms. Drop by slightly rounded teaspoonfuls about 1 inch apart onto ungreased cookie sheet. Bake until light brown, about 8 minutes. Makes about 3 dozen appetizers.
Mix first 4 ingredients. Form into individual pancakes. Cook in small amount of cooking oil in skillet, browning pancakes on both sides. Yield: Serves 4.
Put pineapple chunks and juice in bottom of casserole dish. Mix flour and sugar. Pour over pineapple. Melt butter and crushed Ritz crackers. Sprinkle crackers over mixture and top with grated cheese. Bake at 350° for 45 minutes.
Place bacon in 3-quart microproof casserole. Cover with paper towels. Cook on High 2 minutes, or until crisp. Remove bacon; drain, cool and crumble. Drain all but 1 tablespoon drippings from casserole. Add onion. Cover. Cook on High 1 1/2 minutes, or until onion is transparent. Stir in vinegar and sugar. Add spinach; mix lightly. Cover. Cook on High 6 to 7 minutes, or until spinach is tender, stirring once during cooking time; stir. Drain. Sprinkle with crumbled bacon. Serve hot.
Spoon broccoli in buttered baking dish. Arrange chicken over broccoli. Pour mixture of soup, mayonnaise and lemon juice over layers. Sprinkle with mixture of cheese, melted butter, and bread crumbs. Dot with 2 Tbsp butter. Bake at 350° for 30 to 35 minutes or until bubbly.
Beat on high speed, egg whites with a pinch of salt until whites hold soft peaks. Add Marshmallow Creme. Beat until you can draw a finger through mixture and it holds the groove about 3 to 5 minutes.
Cook the sweet potatoes until they are almost dry. Mash, then add margarine, sugar and spices. Make sure the mixture is dry. Prepare pastry dough and make dough into little balls about the size of a silver dollar. Then with rolling pin, roll each ball as thin as you can. Put about a teaspoon of filling in the middle and fold the crust over and seal with the edge of a fork. Lay pies on a cookie sheet and bake in a hot oven at 425° until they almost get toasted, then take out and with a little brush spread 1/2 teaspoon Eagle Brand milk on each pie. Return to oven about 5 more minutes or until brown on top.
Cream butter, sugar and vanilla. Blend in flour. Gently mix in chips. Drop by spoonfuls onto cookie sheet. Bake at 325° about 14 minutes, or until lightly browned. Sprinkle with powdered sugar, if desired.
Boil noodles and drain. Add half and half and cheese. Simmer for about 30 minutes.
Mix and boil first 5 ingredients 1 1/2 to 2 minutes. Add oatmeal, vanilla and 1/2 cup chopped pecans. Spread on greased pan or plate.
Marinate chops 4 to 6 hours in refrigerator. Brown over hot coals 2 to 4 minutes each side. Stand chops up on backbone and grill covered for 14 minutes.
Dissolve jello in boiling water. Stir in rest of ingredients. Chill.
Melt butter; blend in flour until smooth. Gradually add milk; cook over low heat until sauce boils and thickens, stirring constantly. Thoroughly beat egg yolks. Add white sauce, gradually stirring to keep smooth. Add onion, salt, pepper, parsley and flaked tuna. Cool slightly. Carefully fold in stiffly beaten egg whites. Pour into ungreased 6-cup casserole. Bake at 325° about 1 hour or until puffy and high and delicately browned on top. Serve immediately. Makes 5 generous servings.
Sprinkle salt over tomatoes and let set 1 hour; drain. Cover with boiling water and let set 5 minutes. Drain well. Mix remaining ingredients and cook until mixture is boiling hot. Put into jars and leave 1-inch headspace. Put on lids and rings. Process 25 minutes at 10 pounds pressure or 2 hours in hot water bath.
Mix first five ingredients. Mix whiskey and corn syrup and mix well. Pour over dry ingredients. Shape into balls and roll in powdered sugar. Store in tight container.
Prepare and bake pastry shell; cool. In saucepan, mix sugar, cornstarch, flour and salt. Gradually add hot water, stirring constantly. Cook and stir over high heat until mixture comes to a boil; reduce heat, cook and stir 2 minutes. Remove from heat. Stir small amount of hot mixture into egg yolks, then return egg mix to saucepan; bring to boil, cook and stir 2 minutes. Remove from heat. Add butter and lemon peel; slowly add juice and mix well. Pour into shell; spread meringue over filling. Seal edges. Bake at 350° for 12 to 15 minutes. Cool.
Mix 7-Up and pineapple juice. Chill. Just before serving, add sherbet, any flavor.
Add boiling water to jello and fruit juices. Chill until slightly jelled. Add fruit. Chill until set.
Preheat oven to 350°. Mix all ingredients except eggs. Put half of mixture in buttered casserole (9 x 13-inch). Lay egg slices flat on top of mixture. Put rest of mixture on top. Sprinkle with stuffing mix to cover top, then add almonds. Bake for 25 minutes. Serves 10.
Mix all ingredients and let stand in refrigerator for 24 hours. Nuts may be used, if desired. Also crushed pineapple may be used instead of pineapple chunks.
Put potatoes, sausage and cheese in layers in pot. Add salt and pepper. Add soup and milk. Cover and bake at 400° for 1 hour, stirring once. Do not fill pot to top as it will boil over.
Mix butter and sugar until creamy. Add egg, then dry ingredients. Stir in coconut and vanilla. Roll into small balls, then roll in sugar. Bake at 350° for 8 to 10 minutes. Cool. Yields about 4 dozen.
Combine flour and salt in bowl; cut in shortening until it resembles coarse meal. Add water and stir until all dry ingredients are moistened. Shape into a ball and chill. Roll pastry to fit casserole dish.
Drain pineapple and reserve 1 tablespoon juice. In a large mixing bowl, combine pineapple, topping, nuts, lemon peel, lemon juice and reserved pineapple juice. Stir together until well blended. Spoon into prepared crust. Cover well and freeze until firm or overnight. Let stand at room temperature for 10 minutes before serving. Makes 6 to 8 servings.
Drain orange sections, measuring syrup. Add water to syrup to make 1 cup. Dissolve gelatin in boiling water. Add sherbet by spoonfuls, stirring until melted. Chill until thickened. Fold oranges, reserving a few for garnish. Pour into a serving bowl or individual serving dishes. Chill until set, at least 1 hour. Garnish with reserved mandarin oranges and mint leaves, if desired. Makes about 5 cups or 8 servings.
Melt butter in a 9 x 13-inch pan. Sprinkle brown sugar and cinnamon evenly over pan. Arrange apples over this mixture. Sift together flour and salt. Beat eggs until light; add flour and 1/2 cup milk. Beat until well blended. Gradually add last cup milk and beat until smooth. Pour batter over the apples. Bake at 450° for 25 to 30 minutes.
Mix dry ingredients together. Cut the 2 loaves into 32 pieces (each loaf). Dip each, first into butter, then into dry ingredients mixture. Continue until all are used. Let rise until doubled in size. Bake at 350° for 30 to 35 minutes in a 9 x 13-inch pan. Let cool 10 minutes, then invert pan.
Cook onion, mushrooms, green pepper and pimento pepper in butter for 5 minutes. Blend flour, sugar, salt and pepper. Stir in sour cream; heat but do not boil. Stir in beans and cheese. Pour into greased casserole dish and top with corn flakes; dot with butter. Bake at 350° for 20 minutes.
Combine first 4 ingredients. Mix next 4 together to make a dressing. Combine all ingredients and mix thoroughly. Store, covered, in refrigerator. Best after 12 hours. This will last until all eaten up.
Combine rhubarb and sugar and cook about 5 minutes or until soft. Add 1 package wild strawberry Jell-O. Pour into jars and refrigerate.
Heat in a Dutch oven 3 tablespoons fat. Add rabbit pieces and brown slowly, turning to brown evenly. Remove from heat. Gradually add 2 cups of the marinade. Cover and simmer 45 minutes to 1 hour or until meat is tender.
Mix ingredients together and drop on ungreased cookie sheet. Bake at 375° for 10 minutes. Yields 8 dozen.
Combine all ingredients in lightly greased crock-pot. Cover and cook on high setting until cheese begins to melt (30 minutes), stirring well, occasionally. Cover and continue to cook on high setting until mixture is smooth and cheese is melted. Add more milk, if needed, for dipping consistency. Turn to low setting for 3 to 4 hours. Just before serving, remove cover. Serve as a hot dip with Melba toast rounds. Makes about 1 quart.
Mix all ingredients. Put in mayonnaise-oiled baking dish and top with crumbled Cheez-Its crackers and sprinkle paprika on top. Bake at 350° for 40 to 45 minutes.
Dissolve gelatin in hot water. Add sherbet and mix well. When partially set, add other. Pour into 1 1/2-quart ring mold. Chill. Yields 8 servings.
Mix half of the soup, beef, onion, egg, bread crumbs and seasoning. Press firmly into a 9-inch pie plate. Bake at 350° for 25 minutes. Add potatoes and top with remaining soup and cheese. Bake for 10 minutes longer. Garnish with fried bacon, if desired.
Melt cheeses and margarine together and add milk. Pour over potatoes and bake 1 1/2 hours at 300°.
Stir with wooden spoon until well mixed. Pour into greased loaf pan. Pour margarine or butter over batter. Bake at 350° for 55 minutes.
Soften cream cheese to room temperature. Cream and gradually stir in drained pineapple until smooth. Add 1 cup pecans and chives. Chill mixture well. Place on plate and form into ball. Sprinkle pecans on top. Chill until serving time.
Mix cake mix and reserve. Spread pecans and coconut in a greased 9 x 13-inch pan. Pour cake mix over nuts.
Mix first three ingredients until crumbly. Pat into 9 x 13-inch pan. Bake at 350° for 30 minutes. Mix all remaining ingredients in mixer until well blended. Pour over warm crust. Bake at 350° for an additional 25 minutes; cool. Cut into small squares and sprinkle with powdered sugar.
Cook carrots in salt water with garlic (about 10 minutes). Combine all other ingredients. Drain carrots and toss with spices. Cover. Refrigerate. Serve cold.
Split peppers lengthwise; remove seed and stems. Wash and drop into a large pot of boiling salted water. Turn off heat and let stand for 5 minutes; drain. Arrange in baking dish. Saute onion and celery in butter for 5 minutes. Mix onion, celery, beef, rice, salt and 1 can of tomato sauce. Fill peppers with meat mixture. Combine 1 can tomato sauce with water and wine; pour over peppers. Bake at 350° for 40 minutes. Sprinkle with cheese and bake 20 minutes longer. Serves 8.
Mix ingredients thoroughly. Work with hands. Force dough through cookie press onto ungreased baking sheet in desired shapes. Bake until set, not brown, at 400° for 7 to 10 minutes. Yields 6 dozen.
Mix butter and cracker crumbs. Press in 9 x 12-inch pan. Layer, starting with coconut, chocolate chips and condensed milk, ending with nuts. Bake at 350° for 30 minutes.
Sift flour, baking powder and salt. Set aside. Melt shortening and stir in brown sugar. Allow to cool slightly. Beat in eggs 1 at a time, beating well after each. Add flour mixture, nuts and chocolate chips. Blend well. Pour into greased pan, 9 x 12. Bake at 350° for 25 to 30 minutes. When almost cool, cut into squares.
Sift together flour, baking powder, salt and white sugar in large bowl. Add brown sugar, shortening and 3/4 cup milk. Mix until flour is dampened. Beat 2 minutes. Add eggs, 1/4 cup milk, maple flavoring and walnuts. Beat 1 minute.
Beat eggs. Add other ingredients. Knead until firm and smooth. Roll out thin; let dry until they can be cut without sticking. Let dry thoroughly.
Mix the hash browns, 1 stick melted butter, soup and cheese. Pour into a greased casserole dish. Mix 1/2 stick melted butter and the corn flakes. Spoon on top of casserole. Bake at 350° for 50 minutes.
Mix flour and sugar. Add salt and beaten eggs. Mix well. Add rhubarb and berries. Mix well again and pour into pie crust. Bake at 400° for 10 minutes, then at 375° for 25 minutes.
Melt margarine in pan. Mix in flour. Slowly add milk, stirring constantly to keep smooth. Cook until mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce and bread cubes. Cool. Fold in mayonnaise, salt and pepper.
I love this recipe because I can change it up and use whatever optional ingredients I want to. For example, I don't use flour tortillas and Doritos. I use either one or the other. Preheat oven to 350°.
Mix corn with liquid, bread cubes, onions, salt and sage. Stuff pork chop pockets with corn mixture. Melt shortening in large skillet; brown chops about 15 minutes. Reduce heat; cover tightly and simmer 1 hour or until done. Makes 6 servings.
Mix all ingredients together until well blended. Roll into a thin dough. Cut into squares or triangles. Make a slit in the center and pull one end through this slit. Deep fry these in hot shortening until delicately browned. Remove from fryer and drain well on absorbent paper. Sprinkle with powdered sugar when cooled.
Boil wieners until done. Roll biscuits out flat; split hot dogs in middle and fill with cheese and onions and roll up wieners in dough. Bake until brown at 425°.
Combine soups and milk. Add beans to soup mixture along with salt, chicken, onion, celery, noodles and almonds. Turn mixture into a 2 quart greased casserole or 13 x 9-inch pan. Bake at 350° about 45 minutes. Top with French fried onions (crush them in your hands) and bake 10 minutes longer. Makes 8 servings.
Mix the first 4 ingredients and boil 2 minutes. Stir constantly to avoid sticking. Remove from heat and add remaining ingredients. Mix well; spoon onto wax paper or fill cupcake papers.
Soak sliced cucumbers in salt water as long as desired. Drain and cover with sliced onions. In a separate bowl combine other ingredients. Pour over cucumbers. Refrigerate.
Preheat oven to 275°. Place chipped beef in bottom of a 9 x 13-inch glass dish. Wrap each chicken breast with bacon strip (after rolling up breast). Can secure with toothpick if needed.
Fry onion in butter until delicately brown. Strain butter into saucepan. Add potatoes, milk, corn, salt, pepper and cayenne. Bring to the boiling point and serve. Good with oyster crackers.
Mix walnuts, cinnamon and 1/2 cup sugar together in a small bowl. Set aside. Cream butter and remaining sugar together. Set aside. Beat eggs and vanilla together until light and fluffy. Sift in flour, baking powder, baking soda and salt. Add to butter mixture along with sour cream.
Put peanuts into 6 cups water in a pan. When water boils, turn to simmer for 2 hours. Add 4 cups water, milk, sugar and tofu. Bring to boiling point. Tofu may be served hot or cold.
Preheat oven to 325°. Beat together sugar, vegetable oil and eggs. Stir in bananas and lemon rind. Sift together flour, baking soda and salt. Add to banana mixture and stir until combined. Fold in nuts. Pour into a well-greased 9 x 5 x 3-inch loaf pan. Bake 50 to 60 minutes. Remove from pan and cool on wire rack.
Select tender greens and remove stems. Add ham hock or country ham to water and boil for 20 to 30 minutes; add chili pepper or Tabasco. While water is boiling, wash greens good, swishing them good to get all sand off; lift from water and drain. Rinse at least 3 times. Add greens to boiling water; reduce to simmer and cook slowly until greens are tender. Serve with pepper vinegar.
Combine all ingredients in a bowl. Microwave for 6 minutes, stirring twice. Let set for 10 minutes before serving.
Brown ground beef; add onion and tomato sauce. Simmer 10 to 15 minutes. Add spaghetti sauce. Cook lasagna noodles as directed. Beat egg and add cheese and parsley flakes, if desired. Layer meat mixture, noodles and cheese mixture. Sprinkle 1 cup Mozzarella cheese between layers. End with meat mixture. Sprinkle other cup Mozzarella cheese and Parmesan cheese on top. Cover; cook 20 minutes at 375°. Uncover; cook 20 minutes at 375°.
Preheat oven to 350°. Grease and flour two 9 x 9-inch pans or a 9 x 13 x 2-inch baking dish. With electric mixer, cream the sugar and butter. Add eggs, one at a time, mixing well after each addition. Add molasses.
Wash and dry eggplant; trim ends. Do not pare; slice into 1/4-inch thick rounds. Sprinkle with salt; layer slices in a colander. Cover and let drain for 1 hour; dry slices with paper towels. Beat eggs and flour until smooth. In a large skillet, heat 2 tablespoons oil. Dip eggplant in egg-flour mixture and slowly brown on both sides in hot oil; add more oil as needed. Add a layer of eggplant to a shallow 2-quart baking dish (approximately 12 x 8 x 2-inch). Heat tomato sauce and cover eggplant; sprinkle with oregano and some of the cheese. Continue to layer in this way. Bake in preheated 350° oven until hot, 25 to 35 minutes. Makes 6 servings.
Mix well the turkey, onion and Mrs. Dash. Shape into 3 ounce patties. Roll in cereal and place on baking sheet. Bake in 400° oven for 45 minutes or until fork will remove clean.
Brown ground beef and bacon. Add onion. Cook until bacon is crisp. Drain kidney and butter beans. Add other ingredients. Bake at 350° for 1 hour.
Mix sweetened condensed milk, egg yolks and Key lime juice together until well blended. Pour into baked pie shell. Chill. Spread Cool Whip and chill until ready to serve.
Mix well, then add milk, if needed. Drop by spoonful into hot oil. Cook until brown.
Combine sugar, cocoa, milk and butter or margarine in saucepan; bring to boil for 1 minute. Remove from heat. Add vanilla, salt, peanut butter and oatmeal; mix well. Drop by teaspoonfuls onto waxed paper or cookie sheet. Let cool and enjoy!
Puree cucumbers, scallions and fresh mint or dill with chicken stock. Add sour cream and chill.
Heat oven to 350°. Beat salad dressing, cake mix, eggs, water and cinnamon until well blended. Stir in carrots and walnuts. Pour into greased 13 x 9-inch baking pan. Bake 30 to 35 minutes. Cool completely. Spread cake with frosting.
Dissolve first 3 ingredients in 1/2 cup boiling water; add 1/2 cup to this. Add remaining ingredients.
Dissolve yeast in warm water. Add oil and stir. Add salt and 3 cups flour. Mix into stiff dough. Turn out on flat surface with remaining flour. Knead until smooth and elastic, using more flour, if needed. Place in oiled bowl, cover and let rise until double in bulk, about 2 hours.
Set measured cookie mix aside while cutting each piece of candy into quarters. Wrap about 1 teaspoon of dough around each piece of candy. Place on ungreased cookie sheet and bake in preheated 350° oven for 10 to 12 minutes.
Let cheese and butter stand at room temperature until soft. Mix cheese, butter, crabmeat and seasonings until well blended. Spread mixture on 12 English muffin halves. Cut each half into 8 wedges. Broil until golden. Makes 96 wedges.
Combine pineapple, chicken, peas, celery, grapes, almonds, and onion in a bowl. Toss with Sunny Dressing. Serve on salad plates lined with crisp greens. Serves 4 to 6.
Boil shrimp as you normally would and peel. According to the size shrimp you use, cut accordingly: Calabash shrimp: Do not use. Small: Leave whole. Medium: Cut in half. Large: Cut in 3 pieces.
Wash and drain beans. Put in large kettle with 6 cups water. Bring to a boil and boil 2 minutes. Remove from heat, cover and let stand for 1 hour. Add 2 1/2 quarts water, bring to a boil, cover and simmer 2 hours or until beans are mushy. Add margarine, potatoes, celery, onion, garlic and 3 teaspoons salt. Cover and simmer about 1 hour, stirring occasionally. Add more water if necessary to make a thick soup, then add pepper and more salt if necessary. Sprinkle parsley over each serving of soup when ready to serve. Yields 4 1/2 quarts.
In a double boiler or large saucepan, combine sugar and flour. Add eggs and 1/2 quart milk. Cook over medium heat, stirring constantly until mixture coats spoon. Remove from heat, cool slightly; add vanilla and enough milk to fill freezer can. Freeze according to directions.
Dissolve yeast in warm water; let set 5 minutes. Add salt, sugar and melted shortening. Add 3 cups flour. Beat well. Add egg and 3 more cups sifted flour. Knead well and let rise before making into rolls.
Mix noodles and meat sauce. Put in casserole. Bake at 350° for 20 minutes or until heated through.
For each serving, place a half chicken breast on a piece of heavy duty foil. Sprinkle with salt, pepper and poultry seasoning. Place 6 mushrooms on each breast and dot with 3 pats of butter. Seal airtight. Place on cookie sheet and bake at 350° for 1 1/2 hours. These may be frozen ready for the oven.
To Prepare Orange Peel: Peel oranges and chop 1 1/2 cups of orange peel. Put peel into saucepan with 1 cup of water. Boil 3 minutes. Do this two more times.
Mix all ingredients well with electric mixer or pie will be lumpy. Cook in a microwave on high for about seven minutes, stirring frequently until mixture thickens. Cool. Pour into crust. Refrigerate 4 hours or more before serving.
In large skillet, brown hamburger, bell pepper, onion and mushrooms, drain. Stir in spaghetti sauce, simmer on low heat. While sauce is simmering, cook macaroni in large pot, drain. Pour sauce over macaroni; mix well. Place mixture in casserole dish. Cover with cheese. Place in oven just long enough to melt cheese. Serve with salad and fruit.
Combine cake mix, egg and butter. Press into greased 9 x 11-inch pan. Mix sugar, eggs and cream cheese; blend well. Pour on top of cake mixture. Bake in preheated 350° oven for 30 to 45 minutes. Cut into squares to serve. Sprinkle the top with cinnamon after it comes out of the oven for decoration.
Mix soup mix, sour cream and mayonnaise until blended. Stir in spinach, water chestnuts and green onions. Cover; chill 2 hours. Stir before serving. Makes 4 cups.
Take meat out of freezer and soak in water 24 hours. The next day, pour the water off and cover again with water, adding 2 tablespoons vinegar to every 4 cups of water and soak another 24 hours. The third day, pour off water; wipe the meat off well and score about 1 inch deep all over. Season with lots of salt and pepper and completely cover with butter, pushing it down into the cuts. Top with brown sugar. Pour red wine over the meat to make about an inch of liquid in the pan. Cook very slowly in a 325° oven until black. Baste every 15 minutes for the first two or three hours of cooking.
In 2-quart saucepan, combine broth, onions, corn, carrots, oregano and garlic. Bring to a boil over medium heat. Stir in rice. Reduce heat to low. Cover pan and simmer until rice has absorbed all liquid, about 10 minutes. Remove from heat. Fluff with fork. Lightly stir shredded cheese and peas into rice. Divide the mixture among peppers. Mound tops slightly. Top with sliced cheese. Coat a 9 x 13-inch baking dish with nonstick spray. Add peppers. Cover loosely with foil. Bake at 350° for 20 minutes. Makes 4 servings. Contains 187 calories and 1 gram fat.
In large skillet melt butter or oil over medium heat. Brown chicken, 3 minutes each side. Remove from skillet. Combine soup, milk and pepper in same skillet. Stir in broccoli and carrots. Return chicken to skillet.	Bring to boil, cover and simmer for 20 minutes until chicken no longer is pink and veggies are tender crisp, stirring occasionally.
Melt cheese and margarine in top of double boiler. Cook broccoli until tender. Arrange in 2-quart casserole starting with broccoli first, then melted cheese and margarine and Ritz crackers. Finish with the Ritz crackers on top. Bake 30 minutes at 325°.
Saute red pepper and onion in butter. Mix with crab, eggs, bread crumbs, mayonnaise, mustard, pepper, cayenne and Tabasco. Scoop onto English muffin halves in the following order: English muffin, tomato slice, scoop of crab mixture and Swiss cheese slice. Place on baking sheet.
Wash and shred cabbage. Bring sugar, ketchup and vinegar to a boil; pour over cabbage. Mix well. Goes great with barbecue pork, chicken or beef.