HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together all ingredients except shrimp. Pour mixture over shrimp; cover and refrigerate for 2 to 3 hours. Place shrimp and liquid in shallow pan and bake at 500° until shrimp are pink. Do not overbake, this does not take very long to cook. Serve over linguine or rice.
Melt butter; add to sugar and flour. Add beaten eggs, one at a time. Add milk, salt and vanilla. Pour into pie shell. Bake at 350° for 55 minutes.
Mix all together and cook over low heat, stirring constantly. Pour into baked pie shell. Top with beaten egg whites and brown.
Pour hot tea over sugar. Stir until sugar dissolves; add juices, chill. Then pour into punch bowl. Add ginger ale. Spoon on sherbet.
Make popcorn. Spray inside of grocery bag with cooking spray. Place popcorn in bag.
Cut and chop all vegetables into small chunks. Boil in water* with bouillon cubes. Add salt and pepper to taste.
Cook broccoli until nearly done. Mix together all ingredients, except cheese. Place in buttered casserole. Top with grated cheese. Bake at 350° for 40 to 45 minutes. Yields 6 to 8 servings.
Mix and bake at 350° for about 40 minutes. Makes 3 large layers.
This is my traditional Christmas coffee cake which I bake and give to special friends for their Christmas breakfast.
Mix together the first 5 ingredients. Mix in the milk, egg and melted shortening. Spoon into shallow pan (8-inch square). Bake for 20 minutes, until lightly browned and all edges let go. Set oven at 425°.
Mix braunschweiger with mixer until smooth. Add all other ingredients and mix well. Chill overnight.
Preheat oven to 400°. Combine all ingredients. Pour into well-greased pan (12 x 8 x 2-inch). Bake 20 to 25 minutes.
Heat oven to 350°. Grease a square 9 x 9 x 3/4 inch pan or a 10 inch skillet. Mix undrained pineapple, butter, brown sugar, and spread in bottom of pan or skillet. Sift flour, sugar, baking powder, and salt into a bowl. Add shortening, egg, milk, and vanilla. Beat 2 minutes on medium speed or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Bake 45-50 minutes.
Mix together all ingredients, except lemon-lime drink. Freeze. Remove from freezer 3 hours before serving. Add drink just before serving. Stir. Serves 30.
In a buttered 1 1/2-quart casserole, layer rice, ham, onion and broccoli.
Combine flour, sugar, soda, salt and egg. Put in a 9-inch square pan and cover with fruit cocktail, including juice. Sprinkle brown sugar and nuts on the top. Bake at 350° for about 30 minutes. Serve with your favorite topping. Serves 9.
Heat eggnog over low heat. Combine cornstarch and milk. Pour into eggnog. Cook over low heat, stirring constantly, until thick. Remove from heat. Add raisins. Stir in salt and rum extract. Fold in rice. Pour into dish. Refrigerate until chilled.
Preheat oven to 325°. Grease spring-form pan. In large bowl, beat cream cheese. Add sugar gradually until creamed well, then add eggs. At low speed, beat in cornstarch, flour and lemon juice. Add melted butter and sour cream. Bake 1 hour and 10 minutes or until firm around the edges. Turn off oven and let cake sit in oven for 2 hours. Remove after 2 hours and cool completely. Refrigerate until chilled.
Chop and mix the above with the cooked macaroni or spaghetti. Stir in half a bottle of Supreme salad seasoning. It is better if you let chill one whole day.
Combine first 2 ingredients and pat into bottom of a 13 x 9-inch pan. Beat the eggs, margarine and powdered sugar for at least 15 minutes	and spread over graham cracker mixture. Cover this with sliced bananas, then pineapple (well drained). Top with Cool Whip. Sprinkle with nuts	and refrigerate overnight.
Brown and drain beef and onion. Add cream cheese, soup, milk and catsup. Stir and mix well. Pour into a quart or larger casserole. Bake at 375° for 15 minutes. Take out of oven and add the biscuits. Bake additional 15 to 20 minutes at 375°. Serves around 4.
Boil chicken along with celery, onion, carrots and 3 tablespoons butter. After chicken is done, debone and add back to broth and vegetables. Add 3 packages of chicken gravy mix and noodles. Stir and simmer until noodles are done. Add salt and pepper to taste.
In a large bowl, mix together beef, parsley, bread crumbs, onion, milk, salt, pepper, thyme and lemon peel. Shape into 1 1/2 to 2-inch meat balls and brown on all sides in hot oil. Add 1 cup water; cover and simmer 10 minutes.
Place chunks of cake in fruit bowl. Add some pudding, pineapple, bananas or whatever fruit you desire in layers. Add whipped topping and then start over again until you have as much as you need. At the top, spread topping and nuts.
Combine milk, butter, sugar and salt; cool to lukewarm. Add yeast. Stir well. Let stand until yeast makes small bubbles. Add eggs and flour; mix to smooth soft dough. Knead lightly on floured surface. Place dough in greased bowl; cover and let rise until at least double in bulk. Divide dough in six. Roll each 6th to 9-inch circle. Brush with melted butter; sprinkle with sugar and cinnamon. Cut circle in 12 or 16 wedge-shaped pieces. Roll each wedge. Starting at wide end, roll to point. Arrange in greased baking pan. Cover and rise until very light. Bake at 400° to 425° for 15 minutes.
Layer wafers and bananas until bowl is full. Mix salt, sugar, milk, flour and eggs in saucepan. Cook on low until thick, stirring continuously. When mixture begins to thicken, take off the stove and add vanilla and margarine. Pour mixture over layers in bowl. Makes 1 1/2 to 2 quarts.
Prepare and bake cake mix according to package directions, using a 13 x 9-inch baking pan. Remove from oven and poke holes all over cake top with a toothpick. Pour condensed milk and caramel topping over cake. Cool completely. Spread whipped topping over top of cake and sprinkle with grated chocolate. Refrigerate a few hours before serving.
In 3-quart casserole, combine sugar, syrup, water and salt. Microwave on High 5 minutes; stir well. Microwave 8 to 12 minutes more or until mixture reaches hard ball stage. Beat egg whites until stiff. Pour syrup over egg whites, beating at high speed with mixer. Add vanilla. Beat 5 minutes more or until mixture holds its shape and loses its gloss. Fold in chopped nuts. Quickly drop teaspoonfuls onto wax paper.
Melt butter and add stems, green pepper and onion and cook until soft. Add bread crumbs and seasonings to taste and fill center of washed mushroom caps. Melt 1 tablespoon butter in baking dish; place mushrooms in baking dish. Bake at 350° for 15 minutes. Put under broiler for 2 minutes, until brown.
Mix rice and soups in a casserole dish that has a tight lid. Put the margarine in the middle and do not stir. Cover and bake 45 minutes at 350°. Fluff with a fork. Excellent for potluck!
Mix all together plus 1/4 cup corn juice (leave out the crackers). Grease a 1 1/2-quart baking dish. Pour in dish and spread crackers on top. Bake for 1 hour at 325°.
Slice meat, cutting across the grain, into thin diagonal strips (3 x 1-inch). In a small bowl, combine bouillon, soy sauce and m.s.g.; set aside. Heat 2 to 3 tablespoons of the oil in a heavy skillet. Add half of the meat; brown, turning frequently. Add half the bouillon and soy mixture, then push meat to one side of the pan. Add half of all the vegetables except spinach, keeping each vegetable separated. Cook 3 to 4 minutes, turning often. Add half the spinach and cook 1 to 2 minutes longer. Serve immediately with rice.
Cook celery and butter until clear; add soups, cheese, broccoli, onions, salt and pepper. Put rice in a buttered casserole dish. Pour mixture over rice. Cook in a 350° oven for 10 minutes.
Mix sugar and cornstarch into a 2-quart saucepan. Stir in the syrup, water, margarine and salt. Heat to a hard boil; stir constantly. Cook for 30 minutes. Stir in vanilla and food coloring. Just cool to handle and pull to stretch, then shape while warm. Then wrap and serve.
Brown ground beef with chopped onion; drain. Mix soup, cheese and other ingredients. Top with Tater Tots and put margarine on top. Bake for 20 minutes at 350° until Tater Tots are done.
Arrange layers of spinach, noodles and 3/4 cup cheese in 1 1/2-quart baking dish or casserole. Blend soup with milk and nutmeg; pour over top. Top with remaining cheese. Bake at 375° for 45 minutes.
Melt butter in medium sized saucepan. Stir in coconut; remove from heat. Press mixture against sides and bottom of 9-inch pie plate. Refrigerate.
Bake cake mix by directions on box; cool. Mix pudding as directed but use 1 cup less milk. In punch bowl crumble half of cake. Put 1/2 of pudding on cake. Drain pineapple. Put 1 can on pudding. Put 1 can cherry pie filling on pineapple, then 1/2 of Cool Whip on cherry pie filling and sprinkle 1/2 of nuts on Cool Whip. Repeat!
Mix together. Spread on bite-size bread slice. Bake until golden on top. Serve hot.
Mix oleo in a 9 x 13-inch pan. Mix flour, sugar, baking powder and milk. Pour over melted butter. Pour peaches and juice over mixture. Bake at 350° until sides of cake pull from sides of pan.
In a large nonstick skillet, brown beef, garlic and ginger over medium heat for 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4-inch crumbles. Remove beef; pour off drippings. In the same skillet, heat oil over medium-high heat until hot. Stir-fry bell pepper and pea pods 3 minutes or until crisp-tender. Add rice, soy sauce and sesame oil; mix well. Return beef; heat through, about 5 minutes. Stir in green onions. Garnish as desired. Makes 4 (1 1/2 cup) servings.
Mix first 6 ingredients together; form into balls. Put into greased pan. Pour tomato soup, mushroom soup and water over meatballs. Heat oven to 350° and bake for 1 1/2 hours.
Mix bananas and pineapple. Add lemon juice and sugar, then add rest of ingredients. Pour into a buttered Pyrex dish. Freeze and when ready to serve, cut into squares.
In a large skillet, brown ground round, onion and garlic. Drain off excess fat. Stir in remaining ingredients all except beans. Simmer, covered, 30 to 45 minutes, until flavors are blended. Stir in beans and heat through.
Empty frozen concentrate into chilled blender. Add ice, 1 cup at a time, blending well after each addition. Stop blender several times and push ice down with rubber scraper. Add few drops green food coloring, if desired.
Peel carrots.	 Cut into 3-inch lengths and	quarter lengthwise into sticks. Cook in boiling salted water about 10 minutes, just until crispy tender.	Drain.
Mix water and sugar; cook to make syrup for 3 minutes. Let cool and add orange juice, pineapple juice, lemon and bananas. Freeze. Remove from freezer 2 hours before serving. Slush with a potato masher. Add 7-Up or other beverage just before serving. Makes 5 quarts.
Combine first 5 ingredients in a bowl and then add the remaining. Combine all these ingredients and stir by hand. Pour the mixture into a greased Bundt pan or 9 x 13-inch baking pan. Bake 1 hour at 350°.
Lay pork chops in pan. Cover with onions, garlic and soy sauce. Bake at 375° to 400° until almost done. Add 1/2 cup water to mushroom soup. Pour over pork chops. Bake until tender. Soup will make a gravy.
Peel and slice potatoes. Cook in water until tender. Drain well. Mix potatoes, butter, sugar, eggs and vanilla until creamy. Place in a baking dish that has been sprayed with Pam. Cover top with marshmallows; then brown sugar and last add pecans. Bake for 20 minutes in a 325° oven or until marshmallows are melted and light brown.
Melt caramels with milk in saucepan. Cool slightly. Combine remaining ingredients, except for chocolate chips and walnuts. Press half of the oatmeal mixture into a greased 13 x 9-inch Pyrex dish. Bake at 350° for 10 minutes. Remove from oven and sprinkle crust with chocolate chips and walnuts. Drizzle caramel mixture over all. Cover with remaining oatmeal crumbs. Press slightly. Bake for 15 to 20 minutes longer.
Sift flour and sugar together. In saucepan, melt butter, cocoa and Coke. Bring to a boil and pour over dry mixture. Add marshmallows, buttermilk, baking soda, eggs and vanilla. Mix well. Bake at 350° for 30 minutes.
Cook hen until tender. Remove from bone in bite size pieces. Place in 10 x 14-inch pan that is 3-inches deep. On top of chicken, place pimentos, onions, parsley and chopped eggs. Use flour and enough sweet milk to make thickening for the broth. Pour over chicken and pour crust over all.
Saute onion in oil. Add zucchini, chicken broth, basil, nutmeg and pepper. Cover and simmer until tender. Puree soup. Return to pan and add milk. Serve cold or hot. Makes 6 entrees or 10 to 12 small courses.
Brown and cook ground meat on medium fire. The last 8 minutes of cooking ground meat, add onions and cook until tender. (Drain all oil off of meat.) Put small amount of oil in an iron skillet and brown just a little corn meal in bottom.
Dust chicken in mixture of 1 tablespoon flour, salt and pepper. Melt butter in skillet and brown chicken. Put chicken in baking dish. Saute mushrooms. Sprinkle 4 tablespoons flour in with mushrooms. Add wine and soup, stirring until thick. Pour over chicken. Cover. Bake at 350° for 45 minutes.
Dice ham, tomato and jalapeno and mix with 1 package of cream cheese. Spread onto flour tortillas and roll; place into refrigerator for 30 minutes to 1 hour, then cut and serve.
Combine all ingredients except mushrooms in a large glass bowl. Using a whisk, blend well. Add mushrooms. Cover and refrigerate at least 4 hours or overnight.
Place all ingredients in crock-pot. Pour juice over last. Cook on low at least 12 hours.
Spread butter evenly on bread slices, taking to edges of bread. Sprinkle with garlic powder and cut into cubes. Bake at 350° until crispy. Store in airtight bags. Will keep for several days.
Simmer bacon and onions until brown. Drain grease. Add beans, mustard, ketchup and brown sugar. Mix well. Pour into casserole dish and bake for 1 hour at 350°.
Heat gelatin, pineapple and sugar in saucepan until dissolved. Cool, then add buttermilk and nondairy topping. Fold in thoroughly and refrigerate until ready to serve.
In food processor or meat grinder, grind meats together. Then add all remaining ingredients (except the last 3 which will be used for sauce to baste while cooking). After ingredients are mixed real well, make into small loaf-like balls and put into baking pan (cover).
Melt chocolate chips for 1 1/2 minutes in microwave. Pour peanut butter chips on top of melted chocolate chips. Melt 1 1/2 minutes. Stir together chocolate chips and peanut butter chips. Stir in Spanish peanuts. Drop on cookie sheet and let stand at room temperature. Makes 60.
Combine cream cheese, sour cream, herbs, salsa picante and garlic salt. Chill. Serve as a dip for chips or crisp vegetables. Makes 2 cups.
Combine biscuit mix, wheat germ and sugar. In another bowl, combine egg, water, peanut butter and vanilla. Beat with rotary beater until smooth. Add to dry ingredients, stirring until dry mixture is moistened. Don't overbeat. Fill muffin pans 2/3 full. Bake 20 to 25 minutes until golden brown. Makes 6 muffins. Easy to double.
Combine the juice concentrate, sugar, dry milk, vanilla and cold water in a blender and process at high speed. Add ice cubes, a few at a time. Blend until slushy. Serve immediately. Yields 4 servings. A very refreshing cool drink on a hot day and evening.
Put chunks and juice into 8 x 8-inch Pyrex dish. Mix sugar, flour and cheese together and spread over pineapple. Crush the Ritz crackers; spread over top. Pour melted oleo over crackers. Bake at 350° for 30 minutes.
Cream oleo and sugar. Add eggs and vanilla; stir until mixed. Add coconut and raisins. Add pie crust; mix. Pour into 9-inch buttered pie pan. Bake at 325° for about 40 minutes. Serve warm with whipped cream or ice cream. Yields 6 to 8 servings.
Cook carrots until tender (drain). Place in a casserole. Combine mayonnaise, onion, horseradish, salt and pepper. Spoon over carrots. Mix crumbs and butter or margarine. Sprinkle on top. Bake, uncovered, for 30 minutes at 350° or until hot.
Fry bacon until crisp; add onion, green pepper and celery. Fry over low heat, stirring frequently, until onion is limp. Add broth, parsley, potatoes, tomatoes, carrots, cabbage, beans, garlic, salt, pepper, Italian seasoning, oregano and basil; cover and simmer over low heat for 45 minutes or until vegetables are tender. Taste for seasoning. Add water to make up to 3 quarts. Add macaroni and cook about 10 minutes or until macaroni is tender.
Lightly spread ground beef in bottom of 10 x 8-inch microwavable dish. Sprinkle soup mix on top. Mask with soup. Top with Tater Tots. Microwave 20 to 22 minutes on High or until soup is bubbly and ground beef is firm. Let stand 3 to 5 minutes. Makes 4 to 6 servings.
Combine prepared vegetables. Combine remaining ingredients. Stir to dissolve sugar. Pour dressing over vegetables. Toss lightly. Garnish with green pepper rings. Serves 4.
For crust, in electric mixer, mix the first 3 ingredients at medium speed for 2 or 3 minutes. Pat firmly in ungreased 9 x 13-inch pan. Sprinkle chopped pecans over unbaked crust.
Cut beef into 3 x 1-inch strips. Brown in oil in skillet. Transfer to slow cooker.
Combine sugar and butter and mix well. Add eggs; keep white of one. Cream; beat well. Add flour and other ingredients. Blend. Roll dough thin. Use cookie cutters. Place on cookie sheet; brush with egg white. Sprinkle with sugar, peanuts and cinnamon. Bake at 350°.
Place asparagus on baking pan (with sides) lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with thyme, salt and pepper. Bake, uncovered at 425 degrees for 10 to 15 minutes or until crisp-tender. Serves: 12.
Mix all ingredients together in a mixer bowl. Spoon out onto pan or cookie sheet. Bake at 350° until done.
Fry bacon until very crisp and crumble. Heat salsa in pan on medium heat. Beat eggs and add with bacon to salsa. Cook, stirring often, until done. Salt and pepper to taste. Put the eggs on your favorite bread and enjoy a great sandwich.
Drain liquid from can of dark sweet cherries with water to make 2 cups. Heat to boil with jelly; add to raspberry Jell-O. Add frozen raspberries, wine and/or 7-Up and lemon juice. Add cherries and chill until partly congealed. Mold and chill. Serve on greens. Serves 10 to 12.
Sift flour and confectioners sugar together 3 times. Beat together egg whites, cream of tartar and salt with a wire whisk or electric mixer until foamy. Add 1 cup of sugar, 2 tablespoons at a time; beat until stiff peaks form. Fold in 1 1/2 teaspoons vanilla and almond flavorings. Sift flour mixture gradually over the top; fold in gently, just until flour mixture disappears.
Mix cold water and cornstarch together in saucepan. Add sugar. Cook until boiling, stirring constantly. Remove from heat and add the box of jello. Cool about 10 minutes. Add sliced strawberries. Mix well and pour into pie shell. Refrigerate 1 1/2 hours. Serve with whipped cream.
Put bananas on bottom, then peaches. On top, put the Tang and sour cream.
Boil altogether for two hours. Take beef and grind. Add enough good brown flour to thicken.
Mix sugar, eggs and margarine. Mix crumbled wafers with milk. Combine with other ingredients. Bake in 325° oven for 1 hour or until done.
Brown ground beef and onion. Drain fat and add Sloppy Joes mix, beans, tomatoes and brown sugar. Stir, cover and simmer. Serve over rice.
Mix well in pan and spread evenly. Bake at 375° for 15 minutes. Cool.
Cook chicken breasts in Pam and cut into cubes. Marinate in Catalina dressing. Toss with other ingredients which have been cut up; use amounts as desired. Lace with toasted almonds.
Combine corn and egg. Add sugar, cornstarch, seasoned salt, dry mustard and minced onion. Stir in milk and melted butter. Pour into greased 3-quart casserole. Bake at 400° for 1 hour.
Remove skin and bones from salmon. Add all ingredients, except egg whites. Fold in the stiffly beaten egg whites. Bake in buttered mold in moderate oven at 350° for 1 hour.
Put the rice in the water in the top of a double boiler and cook until water is gone. Scald milk and evaporated milk together. Both milks should equal 2 cups; add water to make it. Add scalded milks to rice and place over boiling water in the other half of the double boiler. Stir and cover; cook for 30 minutes, until boiling. Add vanilla extract. Make sure to keep the water level in the bottom pan high enough. Beat eggs and 1/2 cup sugar together (eggs at room temperature). Slowly add egg mixture to rice, stirring constantly until it thickens. Pour into pan. Let cool; sprinkle with cinnamon and refrigerate.
Mix pears and fructose. Cook 30 minutes. Add Jell-O and Sure-Jell. Cook 5 minutes. Put in small jars and seal.
Mix dry ingredients in bowl, then add wet ingredients. Pour or spoon into greased bread tin and bake 1 hour at 350°.
Mash potatoes. Add other ingredients and mix well. Pour into casserole and bake at 400° for 20 minutes. Add topping.
Crumble hamburger into 1 1/2-quart casserole. Add onion and green pepper. Microwave, uncovered, until meat is firm (5 to 6 minutes). Stir to break up meat. Drain. Stir in tomato sauce, enchilada sauce and beans (with liquid). Cover and microwave to boiling (3 to 4 1/2 minutes). Spoon 2 cups meat sauce into oblong baking dish (7 1/2 x 12-inches). Place 1/4 cup remaining meat sauce in center of each tortilla. Fold sides over filling, overlapping edges. Place tortillas, seam sides down, in baking dish. Spoon remaining sauce over tortillas. Cover loosely and microwave until hot, about 10 minutes. Sprinkle cheese on top.
Drain pineapple and oranges, reserving juices. Measure 1 1/2 cup of juice and set aside. Combine dry pudding mix and Tang in a bowl. Add the reserved 1 1/2 cup juice. Do not beat. Add pineapple, oranges and bananas and mix gently. Cover and refrigerate several hours or overnight.
Beat together cream cheese, and sugar with electric mixer until fluffy. Add peanut better and milk. Beat until smooth and creamy. Fold in cool whip. Turn into prepared crust. Chill 5 - 6 hours.
Heat oven to 350°. Cook carrots and set aside. Gently cook onion in the butter for 2 to 3 minutes. Stir in flour, salt, mustard and then milk. Cook, stirring, until smooth. Add pepper and celery salt. In a buttered, 2 quart casserole, arrange a layer of carrots and then a layer of cheese. Repeat until both are used. Pour on sauce and top with bread crumbs. Bake, uncovered, 25 minutes or until golden. Serves 8 people.
Cut caramel candy cubes into fourths; dredge in flour, adding apples, caramel topping and lemon juice. Mix well. Pour into uncooked pie crust. Top with pecan pieces. Bake on a preheated cookie sheet (to collect spillage) in a 375° oven for 30 to 40 minutes or until crust is lightly browned.
Put the first 4 ingredients into mixing bowl at once and mix well. Put into a 9 x 13-inch greased pan. Mix the last 3 ingredients into crumbs; sprinkle on top of cake. Bake at 350° for 40 to 45 minutes.
Saute onion in oleo. Add to other ingredients. Top with part of crumbs, cheese and oleo. Bake at 350° for 40 minutes.
Saute onion in 3 tablespoons butter until tender. Stir in flour. Add water. Cook over low heat until thick. Add Cheez Whiz. Add to broccoli. Then add eggs. Mix gently until well blended. Turn into buttered casserole dish. Cover with cracker crumbs and dot with remaining butter. Bake at 325° for 30 minutes.
Trim fat from the tips and cut into cubes. Place all of the ingredients into a saucepan and simmer for 1 1/2 to 2 hours on low heat. Serve over rice or noodles.
Soak warm water and yeast until dissolved. Combine sugar, shortening, eggs, salt, nutmeg, 2 cups sifted flour and warm milk. Beat for 2 minutes. Add yeast mixture and beat. Add 2 cups more of sifted flour and beat 2 more minutes. Cover and place in a warm spot for 45 minutes. Drop in hot oil. Take 1/2 teaspoon dough and push off spoon with another spoon. Roll in sugar or glaze.
Place broccoli in bottom of casserole. Place bite-size chicken over broccoli. Mix sour cream, mushroom soup and chicken broth; pour over chicken breasts and broccoli. Bake at 325° for 30 minutes. Crush 1 small package Ritz crackers and melt 1/2 stick margarine. Mix and pour over casserole. Bake for 10 minutes longer.
Cook all together 2 hours. Then run through sieve. Recook until right thickness. Can and seal while hot.