HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large saucepan over moderately high heat, saute shrimp in 1 stick butter until they turn pink. Stir in green onions and mushrooms. Saute about 7 minutes or until vegetables are soft. With slotted spoon, transfer shrimp to bowl and keep warm.
Cook the broccoli as directed. Heat oven to 400°. Grease a 2-quart casserole. Spoon broccoli into prepared casserole. In small saucepan combine 1/2 cup butter, flour and bouillon; mix well, gradually add milk, stirring constantly, until mixture is smooth and bubbly. Pour over broccoli. In small pan, combine water and 1/3 cup butter, add herb stuffing and walnuts. Spoon stuffing mixture over broccoli. Bake 20 to 30 minutes. Serves 8.
Boil beets and put through blender. Mix everything together. Bake for 40 to 45 minutes at 325°.
Beat eggs and milk together. Cook celery and onion in butter. Mix all ingredients and seasonings to taste. Dressing should be quite moist. Stuff into bird or bake in large casserole for about 1 hour at 350°.
Sift flour and sugar together. Combine butter, Crisco, cocoa and water. Bring to a boil. Pour over flour and sugar mixture and stir well. Add buttermilk, eggs, soda, salt and vanilla. Mix well. Pour into a greased 13 x 9-inch pan. Bake at 400° for 20 minutes.
Chop cauliflower and broccoli. Boil sugar and vinegar to dissolve; set aside to cool. Add pimentos to cauliflower and broccoli. Add cooled sugar and vinegar, mayonnaise and salt. Stir well. Refrigerate overnight.
Salt eggplant cubes; let drain 30 minutes. Pat dry. In a microwave-safe bowl, combine eggplant and olive oil. Stir. Vent. Microwave on High 5 minutes. Add peppers and onion. Microwave another 5 minutes. Preheat oven to 350°. Press out pizza dough on greased cookie sheet. Drizzle with olive oil. Spread eggplant mixture evenly on pizza dough. Top with shredded cheese. Bake 15 to 20 minutes.
Cook carrots, covered, in a small portion of boiling salted water for 15 minutes, or until tender. Drain. Mash carrots; let cool. Combine a cup mashed carrots and the next 7 ingredients; stir well. Heat 1 inch of oil in a large skillet to 325°. Drop carrot mixture by tablespoonfuls into hot oil; cook until golden, turning once. Drain on paper towels. Sprinkle with powdered sugar, if desired. Serve immediately. Yields 1 1/2 dozen.
In a bowl, cut butter into sugar and flour like you would a pie crust. Put half of the mixture in bottom of unbaked crust. Place sliced peaches over crumb mixture. Sprinkle remaining crumb mixture over peaches. Pour cream over. Sprinkle with nutmeg. Bake in a 350° oven for 1 hour.
Cook broccoli per directions on box and put into a greased casserole dish. Mix remaining ingredients together (mixes easier if heated). Pour over broccoli. Top with 1 1/2 pkg. of Pepperidge Farm Dressing. Bake at 350° for 30 minutes.
Bake cake as directed. Crumble cake for first layer in large bowl. Mix pudding as directed and pour over cake. Crumble second layer of cake over pudding. Spread drained pineapple over cake. Spread cherry pie filling over pineapple. Spread Cool Whip over pie filling. Put cherries on Cool Whip, also nuts if wanted.
Preheat oven to 350°. In a saucepan, melt butterscotch morsels and butter. Stir in graham cracker crumbs and nuts. Press half of the mixture firmly onto the bottom of a 13 x 9-inch pan. Reserve the rest for topping. Blend cream cheese until smooth. Add condensed milk and blend well. Add egg and vanilla and mix well. Pour over crumb mixture and top with reserved crumb mixture. Bake for 25 to 30 minutes or until a toothpick comes out clean when inserted in the middle. Chill before cutting into squares. Refrigerate leftovers. Serves 18. Garnish with extra cookies.
Drain artichokes and chop up. Add Ranch dressing package to mayonnaise. Fold in artichokes. Chill and serve.
Combine all ingredients except vanilla in a small saucepan. Stir over low heat until sugar is dissolved. Remove from heat. Add vanilla. Serve with apple slices.
Mix all ingredients together except the 1/4 cup of melted margarine and bread crumbs. Put into a well-greased casserole dish; mix margarine and bread crumbs. Sprinkle top with crumbs and bake 1 hour and 10 minutes in 350° oven.
Melt butter in 9 x 13-inch pan. Mix flour and Parmesan cheese in plastic bag. Shake a few potatoes in bag at a time and put in buttered pan. Bake at 350° for 1/2 hour. With spatula, turn potatoes over and bake another 1/2 hour.
Mix crackers, sugar and margarine. Press in bottom of 9 x 13-inch pan. Reserve some to sprinkle on top. Mix thawed orange juice with condensed milk. Add thawed Cool Whip; mix well. Add well drained oranges. Spread in crust; sprinkle reserved crumbs on top. Best made a day ahead.
In a small saucepan, sprinkle gelatin over orange juice. Let stand 1 minute. Heat over low heat until gelatin is dissolved and mixture comes to a boil. Remove from heat and stir into strawberries. Add remaining ingredients and stir to blend. Refrigerate until firm, 3 to 4 hours.
Spray cookie sheet. Press biscuits onto sheet. Add sauce. Add other ingredients. Bake 350° for 20 minutes until golden brown.
Saute bacon, onion and green pepper. Add meat and brown. Stir in ketchup, vinegar, brown sugar and a few sprinkles of liquid smoke. Add beans. Bake for one hour at 350°. Serves 10.
Mix together corn, milk, oil and eggs. Add corn meal, baking soda and salt. Pour half the batter into a greased 9 x 9-inch baking pan or similar size baking dish. Sprinkle with green chiles and half of the cheese. Spread remaining batter on top and sprinkle with remaining cheese. Bake 45 minutes at 400°. Cool just enough to set, 5 to 10 minutes. Cut into serving size squares or spoon out.
Stir all ingredients together in punch bowl. Add ice ring with maraschino cherries and crushed pineapple.
Combine all ingredients in a large bowl. Refrigerate until ready to serve. Yields 4 to 6 servings.
Mix strawberries and glaze; refrigerate. Combine cream cheese, Cool Whip and Eagle Brand milk; set aside. In an oblong dish (9 x 12 x 2-inch), layer the vanilla wafers. Pour the cream cheese mixture on top of the wafers. Spread the strawberry mixture on top of the cream cheese layer. Refrigerate for about 3 hours prior to serving.
Mix all ingredients and pour into a greased and floured tube pan. Bake for 1 hour at 350°.
Prepare Rice-A-Roni per directions on the box. Then stir in soup and Cheez Whiz. In a baking dish, place the broccoli on the bottom then pour mixture over the broccoli. Bake at 350° for 45 minutes. Serves a family of 6.
Boil macaroni in water with salt, until tender, stirring often. Dice baking meat and onion. Put butter in a thick skillet and heat, add hamburger meat, baking meat and onion. Cook until brown, stirring all the time you are cooking it. (May need to add a spoon or two of baking grease while browning it.) Put tomato soup in large mixing bowl. Add all other ingredients and 1/2 cup Cheddar cheese. Mix in the water from the cooked macaroni until you can mix it well. Put all into buttered cooking dish. Grate 4 tablespoons cheese and sprinkle on top. Bake in moderate oven 15 to 20 minutes. Serve hot.
Drain macaroni. Mix all ingredients together and bake at 350° for 1 hour.
Cook carrots. Drain and cool. Mix remaining ingredients in large bowl. Add carrots. Chill several hours or overnight. Keeps for one week in refrigerator.
Mix and stir while cooking the sugar, cocoa, cornstarch, salt, egg yolks and milk. Cook until mixture thickens. Add vanilla. Be sure the pie crust and filling are cold before you pour into pie crust. Top with whipping cream, Cool Whip or meringue. Refrigerate until ready to serve.
Dissolve Jell-Os in water. Cool, then add other ingredients. Stir well and refrigerate overnight. This salad is served with meat.
In a bowl, mash the avocados with lemon juice. Spread mixture evenly in the bottom of a 9-inch pie plate. Spread sour cream evenly over avocado mixture. Spoon sauce over sour cream layer. Sprinkle green onions over salsa sauce. Top with cheese. Cover and chill for several hours. Serve with chips.
Combine coconut milk and juice. Mix well with blender. Add crushed ice. Place pieces of pineapple and cherries on toothpick as garnish and put over top of each glass. Serves 20.
Use wooden spoon for stirring. Mix sugar, milk, syrup and salt well before cooking. Cook over very low heat until mixture forms a soft ball when dropped in cool water. Set aside to cool until lukewarm (do not stir). When candy thickens, stir in vanilla and nuts and stir until candy turns creamy in color and holds shape when dropped onto wax paper.
Mix together. Bake in greased 8 x 8 pan in 350-degree oven for 45 to 60 minutes.
Layer shredded lettuce (shaved very fine), grated carrots, chopped celery and peas in a bowl. Top with small dabs of salad dressing and sprinkle with sugar. Repeat layers for desired quantity. Over top layer, sprinkle crisp crumbled bacon. Do not toss.
Pour soup and cheese over vegetables. Cover with cracker crumbs and bake at 350° for 30 minutes.
Combine ingredients in a bowl. Rub on steak and broil to desired doneness.
Stir together in a 3-quart saucepan the sugar, margarine, salt and milk. Boil until soft ball stage, about 2 to 3 minutes. Remove from heat and add vanilla and peanut butter, stirring until mixture begins to harden. Pour into greased dish.
Melt butter; mix with stuffing and 1/2 cup of chicken broth. Place 1/2 of stuffing on bottom of baking casserole dish.
Put oil in heavy pan; brown roast rubbed with meat tenderizer. Add all other ingredients; cover with water. Cook slow for 5 hours. Can add more vegetables if family is larger than 4.
Mix dry ingredients. Add the beaten egg and then the molasses and milk. Mix well. Add nuts. Mix again. Put in loaf pans and let rise for about 20 minutes. Bake 1 hour at 375°.
Melt butter in heavy skillet; add mushrooms, garlic, green pepper, onion and rice. Stir over heat until rice turns yellow. Add broth and salt and pepper to taste. Place in buttered casserole and bake at 325° for 1 hour.
Brown sausage, crumble and drain. Grate cheese, add to sausage with seasonings. Stir until cheese is melted. Spread on bread slices and spoon sauce on top of this. Sprinkle with Parmesan cheese. Freezes well. Freeze on cookie sheets. After frozen, put in freezer bags. Cook at 450° for 10 minutes.
Over medium heat, saute onion in oil until soft. Add mushrooms; cook about 4 minutes until tender. Add remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, covered, about 1 hour or until barley is tender. Remove bay leaf. Serves 4.
Saute onion and celery in a little oleo. Mix together with the first mixture. Crumble 1 tube of Ritz crackers. Pour melted oleo over crackers. Mix and sprinkle over casserole. Bake 35 minutes at 350°.
Cook cauliflower until tender-crisp and set aside in a large casserole dish. Combine milk, soup, mayonnaise, cheese and curry powder. Pour over cauliflower. Mix melted butter and cracker crumbs. Sprinkle over all. Bake at 350° for 30 minutes. Serves 6.
Put the first 6 ingredients in a large pan and bring to a rolling boil. Remove from heat. Add the remaining ingredients. Drop by teaspoon onto waxed paper and let cool. Makes about 100 cookies.
Cook head of broccoli, then cook chicken until done. In separate bowl, mix remaining ingredients. In 9 x 15 casserole dish, place broccoli then chicken. Then pour in the remaining ingredients. Spread out and cook at 350° until bubbly.
Dump can of cherry pie filling in 13 x 9-inch cake pan. Dump pineapple with juice in next. Sprinkle yellow cake mix on top. Cut butter into pats and put on top of cake mix. Preheat oven to 350°. Bake for 45 minutes or until golden brown.
Combine onion, garlic and oil in 10-inch nonstick skillet. Cook over medium heat for 2 to 3 minutes. Stir frequently. Add squash, basil and salt. Cook for 5 to 7 minutes or until squash is tender. Stir constantly. Stir in tomatoes. Cook for 1 to 2 minutes or until hot, stirring constantly. Remove from heat. Sprinkle with cheese.
Brown chops; remove excess grease. Combine remaining ingredients in small bowl; pour over chops and cook, uncovered, for 45 minutes or until tender.
Melt margarine in large skillet on medium heat. Add garlic; cook and stir until lightly browned. Stir in shrimp, half and half, pea pods, bell pepper, water and crushed red pepper. Simmer 3 to 5 minutes or until shrimp turns pink. Pour sauce mixture over hot linguine. Sprinkle with 3/4 c. of cheese; toss to coat. Serve with remaining 1/4 c. cheese. Makes 4 servings.
Mix in order given; knead well. Let rise 1 hour, working down every 15 minutes. Shape into 6 loaves; let rise again and bake for 30 minutes at 350°.
Melt together margarine, cocoa and vanilla. Add peanut butter (mix well and remove from heat). Add confectioners sugar (will get very stiff; may need to use hands to mix). Spread onto cookie sheet or shallow baking pan, cover with wax paper and use rolling pin to smooth. Chill at least 2 hours before cutting.
Melt margarine and mix with pretzels, sugar and pecans. Pat into bottom of 9 x 13 x 2 pan. Bake 8 to 10 minutes at 350°. Cool. Beat cream cheese, nondairy topping and powdered sugar. Spread on top of pretzel mixture. Place in refrigerator for 30 minutes. Dissolve gelatin in boiling water; add strawberries and stir until gelatin begins to thicken. Pour over cream cheese mixture and refrigerate about 2 hours. Top with whipped topping.
Fry onion in butter until golden. Put meat in pan and cook (do not fry) until white. Pour off if excess fat; must have some. Put bread crumbs and spices in and mix together. Divide into 2 pie crusts and cover with crust. Bake 1/2 hour in 400° oven. Can be made and frozen for future use. Just head in 350° oven until warm. Makes 6 to 8 servings per pie.
Mix in large punch bowl. Add ice mold. Ice mold should have limes, lemons (sliced) and strawberries in it. Add a little yellow or green food coloring to mold. Looks great in punch bowl.
Place cut up pieces of chicken in a shallow baking pan. Salt and pepper to taste. Mix barbecue sauce ingredients in order given and pour over chicken pieces. Turn pieces to coat entire chicken. Bake in a 325° oven approximately 70 minutes. Turn pieces once or twice during baking. Makes 4 servings.
Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat. Add 1/4 cup peanut butter. Add Rice Krispies cereal. Stir until well coated.
Combine first 5 ingredients in large bowl. For added color, add a few drops of red food color. Beat with electric mixer for 15 minutes. Combine graham cracker crumbs and butter. Press into a 9 x 13-inch pan. Set aside. Whip cream. Fold into strawberry mixture. Pour filling into crust; freeze until firm. Cut into squares.
In a large punch bowl, combine the lemonade, water and pineapple juice, mixing well. Add the chilled ginger ale.
Cut a slice from the top of each orange; cut off peel in strips from top to bottom, cutting deep enough to remove white membrane. Cut oranges into crosswise slices. In a small bowl, mix Ricotta, sugar and liqueur. To serve, arrange orange slices on platter and top with Ricotta mixture. Sprinkle with cinnamon.
Mix all ingredients in order given. Pour into 9 x 13-inch pan and refrigerate until set.
Beat sugar, oil and eggs together well. Add vanilla. Sift flour, salt and nutmeg together. Add chopped apples to sugar mixture and beat well.
Melt butter; add sugar, peanut butter and graham cracker crumbs. Put into a 9 x 13-inch pan. Pat down evenly. Melt 1 (12 ounce) package chocolate chips and spread on top of peanut butter mix. Cut in squares. Cool in fridge.
Place butter in a 9-inch square baking dish. Microwave at High 45 seconds or until melted. Add potatoes, onion and garlic; toss gently. Cover tightly with heavy-duty plastic wrap. Fold back a small corner of wrap to allow steam to escape.
Beat eggs and add all ingredients. Pour into an 11 x 7-inch baking dish, lightly oiled. Bake at 350° for 28 minutes or until lightly browned. Cut into finger pieces.
In a blender, thoroughly mix Ricotta cheese, whipped lite cream, cinnamon, sugar and coffee liqueur. Blend until smooth. Divide mandarin oranges evenly into fine dessert dishes and top each with 1/2 cup of cheese mixture. Garnish with cinnamon.
Prepare pudding and add milk. Fold in whipped topping. Layer whole crackers and pudding mixture in an 11 x 13-inch pan. Repeat layers, ending with crackers. Spread chocolate icing over crackers and refrigerate for several hours before serving.
Dissolve gelatin in boiling water. Stir in cream cheese; beat until smooth. Stir in pineapple, sugar, vanilla and nuts. Stir in Seven-Up. Chill. Yield: 6 servings.
Brown hamburg, onions, garlic, oregano, basil and Accent. Make sure this is fried good. (Beef stew meat may be used in place of hamburg. Cook until done and save broth.) Add to tomato juice. Cook each vegetable separately; do not cook vegetables and noodles too soft. Add all of water except celery water. Add bouillon cubes. Taste for salt and pepper. Mix all together and can. Cold pack 2 1/2 hours.
Preheat oven to 350°. Flour chicken parts. Arrange in shallow baking pan, skin side down. Make soup per package directions, except use only 3 cups water. Add butter to hot soup and stir to dissolve. Spoon over chicken. Bake at 350° for 45 minutes. Turn. Bake 45 minutes more. Serves 6.
Wash meat. Do not use salt. Sprinkle onion soup mix over meat. Place celery, onion and pepper on ham. Wrap enough foil to close edges. Bake in slow oven at 350° for 3 to 3 1/2 hours. Pork should be well done.
Preheat oven to 400°. Separate biscuits into 20 pieces. Combine sugar and cinnamon. Dip biscuits into melted butter, then roll in cinnamon/sugar mixture. Arrange biscuits in a single layer, overlapping slightly if necessary, in deep baking dish. Peel, core and slice apples. Cut apple slice in half. Place an apple slice between each biscuit and around outer edge of dish. Mix nuts and raisins with remaining cinnamon/sugar mixture and sprinkle over top. Bake for 25 to 30 minutes or until golden brown. Makes 20 rolls.
Mix all ingredients in a large pot. Place spices in cheesecloth and drop in. Let simmer, stirring occasionally.
Mix stuffing with 1/4 cup butter. Line your pan with broccoli, cabbage and onion. Mix together soup and mayo. Pour over vegetables. Put on stuffing. Top with cheese. Bake 45 minutes at 325°.
Brown chops. Saute pepper and onion. Add tomatoes and chops; simmer 1/2 hour. Add rice; cook until rice is done.
Top 1 bread slice with 1 cheese slice, salsa, chicken, second cheese slice and top with second bread slice. Spread sandwich on both sides with margarine. Grill over low heat until lightly browned on both sides. Makes 1 sandwich.
Mix egg whites, water, mustard, salt and pepper in a shallow dish with a fork until blended.
Preheat oven to 350°. Lightly grease cookie sheets. Cream butter until fluffy. Beat in egg yolks, then vanilla, salt, baking soda, baking powder and sour cream. Gradually add flour until all is incorporated. Roll dough to 1/8-inch thickness on lightly floured board. Cut into desired shapes. Place 1/2-inch apart on prepared sheets. Bake 15 minutes. Cool 1 to 2 minutes on sheets, then remove to wire racks. Ice or decorate as desired.
Preheat oven to 350°. In a large mixing bowl, blend together cheese and butter. Work in flour and pepper evenly until it forms a soft dough. Work in Rice Krispies until evenly mixed. Roll into 1/2-inch balls. Press flat on palm of hand. Place on ungreased cookie sheets. Prick tops with toothpick. Bake 15 to 20 minutes until golden brown. Makes 50 to 60.
Keep eggs and cream separate. To the egg mixture, gradually add a pound of powdered sugar. Beat until smooth. Whip in the cream. Slice 3 large bananas and 1 pineapple; cut into cubes. Beat these into cream and chill. When cold, serve them in pretty glasses.
Stud the orange with the cloves and bake it in a 350° oven until the skin has browned, about 40 minutes. Cut the orange in quarters and place in a heavy saucepan with the sugar and water. Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat and simmer, covered, about 20 minutes. Add the wine and heat until the mixture is "smoking" hot. Pour into a heated punch bowl and serve.
Beat cream cheese, milk, lemon juice and vanilla until thick. Layer sliced bananas on bottom of crust. Top with cream cheese mixture. Top with more sliced bananas. Cover with Cool Whip.
Crust can be graham cracker crust or use vanilla wafers in bottom and sides of 8-inch square dish.
First Layer: Finely grind wafers in blender. Thoroughly blend butter and sugar (by hand). Press mixture in 9 x 13-inch pan. Bake at 375° for 3 minutes or less. Cool before filling.
Sift together flour, sugar, baking powder and salt. Add melted shortening, eggs, vanilla and milk. Mix quickly. Brush doughnut maker with light coating of vegetable oil and fill with batter. Hold doughnut maker over oil at surface and release ring of batter onto surface. Deep fat fry at 375° (medium) for approximately 1 minute on each side, turning to brown evenly. Remove from oil and drain on paper towels. When done, cover doughnuts with sugar or cinnamon sugar, or your favorite topping.
Preheat frying pan and shortening. Roll fish in mixture of flour, salt and pepper. Place fish in pan on medium heat and fry, turning as needed until brown and well done.
Sift flour once. Measure, add baking powder and salt and sift again. Add butter to chocolate and blend. Combine sugar and eggs. Add the chocolate mixture; beat in thoroughly. Then add flour, vanilla and nuts.
Mix until smooth the sugar and shortening. Add salt and stir in 3/4 cup warm milk. Crumble yeast into mixture. Beat in flour with spoon. Let rise for 30 minutes. Roll out in circle and spread with melted butter. Cut like pie and roll up! Place on baking sheet and let rise 15 minutes. Bake at 425°.
Put sugar, flour and salt in large mixing bowl and set aside. In saucepan, put butter, oil, water and cocoa. Bring to boil. Pour over dry ingredients and add eggs, buttermilk and vanilla. Pour in sheet pan and bake at 350° for 20 to 25 minutes.
Mix all ingredients well, reserving 1/2 cup crushed pecans. Shape into a ball. Roll ball in the reserved 1/2 cup pecans. Chill.
Saute celery and onion in margarine until tender. Cook noodles 6 to 8 minutes and peas until tender. Mix all ingredients together, reserving 1 cup of cheese for top. Use a lot of celery salt. Bake 1/2 hour at 350°. May be frozen for later use. Do not cook before freezing. Do not cover while baking.
Mix cookies and hot water. Spoon into crust and gently spread to cover bottom. Beat cream cheese until smooth. Gradually beat in sugar, milk and peppermint extract. Fold in whipped topping. Divide mixture in half and stir food coloring into one half, until even color. Fill pie crust with alternate dollops of green and white mixture. Smooth top of pie with spatula. Chill for 3 hours.
Place broccoli in a 9 x 13-inch baking pan. Melt Cheez Whiz in microwave oven and pour evenly over broccoli. Top with crumbled crackers. Bake about 30 minutes at 350°.
Drain peaches, reserving syrup. Add water to syrup to make 1 cup. Heat to boiling. Add gelatin. Stir until dissolved. Add cold water. Cut ice cream into 6 pieces; add hot liquid. Stir until melted. Chill until partially set. Fold in peaches. Pour into pastry shell. Chill to set. Top with whip cream.
Mix everything together, except for the oranges and olives. Arrange the orange slices on a platter. Add the olives and salad dressing.
Combine first five ingredients, then add liquids. Stir until moist. Spoon into greased muffin pan. Bake at 350° for 20 minutes or until done, yields about 2 dozen.
Mix together cucumbers, onions, tomatoes and dry Italian dressing mix. Cook and cool spaghetti (cook amount you want); add to cucumber mixture. Then add 1 bottle of Seven Seas Italian dressing. Toss well. Chill 2 hours or overnight before serving.