HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion, pepper, celery and garlic in margarine until clear; drain and set aside. In iron Dutch oven, combine flour and oil. Cook on medium heat, stirring constantly, until light brown (darker for darker gravy). Add shrimp to roux; cook until pink. Add sauteed vegetables; cook and stir together for about 1/2 minute. Add 1 quart water, stirring constantly. When smooth, add salt, black pepper and red pepper to taste. Simmer on low for about 20 minutes. Add water if too thick. Serve over rice.
In saucepan, bring sugar, cocoa, milk and butter to boil. Let boil 2 minutes and add rest of the ingredients. Drop onto wax paper by the spoonful! Let cool.
In a large saucepan, mix butter, water and cocoa. Heat to boiling. Take off heat; add flour, sugar, salt, sour cream, baking soda and eggs. Mix well and pour into 15 x 11-inch baking pan. Bake for 25 to 30 minutes at 375°. Pour icing over warm cake.
Mix sugar, vanilla, softened margarine and peanut butter together. Knead and shape into balls. Place on tray on waxed paper. Refrigerate for 1/2 hour. Melt shortening with chocolate chips. Dip balls with a toothpick in chocolate 3/4 way. Refrigerate for 1/2 hour. Remove and store in a sealed container.
Cream sugar and cream cheese together. Add peanut butter. Mix well. Fold in Cool Whip. Pour into graham cracker crusts.
Place chicken in casserole dish. Pour 1 can of mushroom soup over chicken with 1/2 can water. Cook for about 40 minutes. While waiting, cook noodles following package directions. Set aside. When chicken is done, place chicken on plate and mix noodles with cooked asparagus and mushrooms in casserole dish. Add chicken on top of noodles and add last can of soup. Heat in oven another 10 to 15 minutes at 350°.
Cut eggs in half lengthwise; remove the yolks and mash. Combine chicken, egg yolks, celery, mustard, salt and mayonnaise; mix well. Stuff the whites with mixture; sprinkle with paprika. Serves 12.
Soften yeast in 2 teaspoons warm water. Mix the first 6 ingredients. Place in greased bowl and let rise until doubled in bulk (1/2 hour). Simmer remaining ingredients until dough is ready. Add 2 cups fairly thick tomato gravy. Roll out dough 1/4-inch thick. Let rise 15 minutes. Pour on the sauce and sprinkle with grated cheese. Bake at 400°.
Mix well; add 1 cup salad oil. You can use blender for this. Pour over boiled, peeled shrimp and serve on lettuce with crackers.
Spread each 1/2 bun with butter, cover with beans and sprinkle with onion and cheese. Top with strips of bacon. Broil about 4-inches from flame until bacon is crisp.
Brown ground beef and drain well. Cut up onion and green pepper. Combine ground beef, onion, green pepper and all remaining ingredients. Put in pot or dutch oven. Simmer 45 minutes or so. Recipe may be doubled. Serve on hamburger buns.
Boil broccoli until cooked. Cook rice. Add together with milk, soup and onion. Heat dish in microwave or oven.
Chill all ingredients. Carefully wash spinach leaves through 3 or 4 waters. Drain well and chill. Shred coarsely with kitchen scissors and combine with tomatoes, green onions, celery and salt. Drizzle dressing over the top and toss lightly until vegetables are well coated with dressing. Garnish with hard-cooked egg. Serve immediately on individual plates. Makes 5 servings.
Beat all ingredients well. Put into casserole. Refrigerate a day or two or freeze. Dice 2 sticks oleo on top and bake until bubbly hot in 350° oven, approximately 1/2 hour. Bake uncovered.
Mix all ingredients, except powdered sugar. Bake at 325° in 8 x 10-inch greased pan for 30 minutes. Cool, cut in squares and roll in the powdered sugar.
Mix first 8 ingredients, then add crushed bananas. Bake at 350° for 45 to 50 minutes.
Mix together crushed pretzels, 1/2 cup sugar and 1/3 cup melted margarine and press in bottom of a 9 x 13-inch pan. Bake at 350° for 10 minutes and cool. Mix the cream cheese, Cool Whip and powdered sugar and spread on pretzel crust. Mix strawberry jello, dissolved in 2 cups hot water, with strawberries and pineapple. When partly set, pour over pretzel crust, cream cheese and Cool Whip mixture. Refrigerate. Serves 12.
Grind onions and peppers together. Heat sugar, salt and vinegar to a boil. Add onion and pepper mixture; cook for 3 minutes. Fill hot sterile jars and seal. Makes about 6 pints. Use water bath for 15 minutes.
Fry bacon until crisp. Discard all but 4 tablespoons of the bacon drippings. Add corn to frying pan and cook without stirring until bottom is well browned. Add milk and seasonings, stirring until mixed thoroughly. Cover and cook over low heat for approximately 10 minutes. Arrange cooked bacon slices on top and serve.
Saute vegetables in olive oil. Add sea scallops and cook until opaque (10 to 15 minutes). Add lemon juice, vinegar, horseradish and hot sauce. Mix with cooked rice. Serves 2.
Mix the dry ingredients together. Add egg yolk, oil and water; blend. Fold in the egg whites. Cook in hot skillet on one side until bubbles appear. Turn pancakes to other side and brown lightly. Serve hot. Any leftover batter may be used the next day if refrigerated until ready to use.
Bring sugar, milk and margarine to rolling boil. Boil for 15 minutes. Beat in vanilla, Marshmallow Creme and peanut butter. Pour into 9 x 13-inch pan.
Heat oven to 325°. Trim fat. Cook in oil in Dutch oven until brown; remove. Mix remaining ingredients, except water, flour and lemon juice in Dutch oven. Return beef to Dutch oven. Cover and bake 3 hours and 30 minutes or until tender. Remove to heated platter. Skim fat from liquid. Shake water and flour; gradually stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lemon juice; cook 1 minute. Slice beef thinly. Serve with gravy.
Mash potatoes; blend in butter, brown sugar, cinnamon-sugar and salt. Add cream, beating potatoes until creamy and fluffy. Turn into a 10 x 6 x 2-inch baking dish or shallow 1 1/2-quart casserole. Bake at 350° for 20 to 25 minutes. Top with marshmallows; broil 1 to 2 minutes until marshmallows are lightly browned.
In skillet, melt margarine. Saute rice until golden (5 to 10 minutes). Stir in onions, bacon, sesame seed, soy sauce, sugar and salt. Heat 5 minutes. Add egg and blend well; cook about 1 minute. Serve immediately.
Melt 1 cup of the chocolate pieces; stir in graham cracker crumbs, sweetened condensed milk, egg and vanilla. Mix well. Stir in remaining chocolate pieces and nuts. Spread mixture in a well-greased and floured 9 x 9 x 2-inch baking pan. Bake in a 350° oven for about 35 minutes. Cool on a wire rack; cut into squares. Makes 36.
Mix together oil, eggs, cheese and onion, then add zucchini. Mix until well blended, then add Bisquick. Mix well. Bake at 350° in square baking dish for about 30 minutes or until lightly brown on top.
Mix all ingredients. Place 2 teaspoons of mix in a cup/mug and add hot water.
Heat oven to 350°. In large bowl, blend sugar, powdered sugar, margarine and oil until well mixed. Add almond extract and eggs; mix well. Lightly spoon flour into measuring cup; level off. Gradually blend in all-purpose flour, whole wheat flour, soda, salt and cream of tartar at low speed. By hand, stir in almonds and brickle chips. Chill, if desired. Shape large tablespoonfuls of dough into balls; roll in sugar. Place 5-inches apart on ungreased cookie sheets; with fork dipped in sugar, flatten in crisscross pattern. Bake at 350° for 12 to 18 minutes or until light golden brown around edges. Cool cookies 1 minute before removing from cookie sheets. Makes 3 1/2 dozen (4-inch) cookies. I make smaller cookies, rolling balls about 1-inch, makes 7 dozen small cookies.
Mix sweet potatoes with margarine, sugar and nuts. Form a ball around 1 marshmallow, roll in crushed cornflakes. Just before serving, warm sweet potato balls in a 350° oven 15 minutes or until marshmallow has softened.
Mix all ingredients well; drop by spoon into greased floured muffin cups. Fill each cup 3/4 full. Bake at 375° until done.
In large bowl of electric mixer, combine flour, baking powder, salt, pudding mix, butter, egg and milk. Beat for two minutes at medium speed. Pour mixture into bottom of greased 9-inch deep or 10-inch pie pan. Arrange drained peach slices on top of batter. Shape like flower petals.
Preheat oven to 350°. In large skillet, cook meat, onions and green pepper until meat and vegetables are tender. Drain off fat. Stir in remaining ingredients. Heat and pour into 2-quart dish. Cover and bake 1 hour, ungreased.
Add enough water to cornstarch to make a paste. Add into boiling water and stir until clear; cool. Add soap flakes and powder. Divide and add food coloring. Store in airtight containers.
Alternate bread and cheese in buttered casserole. Beat eggs until thick. Add milk, wine, mustard and salt. Pour egg mixture over bread and cheese. Let stand for several hours or overnight in refrigerator. Let casserole return to room temperature before baking for 1 hour at 350°. Serves 8 to 10.
Cook macaroni. Mix pizza sauce, tomato paste and water. Brown ground beef. Make 3 layers of macaroni, beef, cheese sauce and pepperoni in a 2-quart casserole. Bake 45 minutes at 350°.
Brown ground beef in large skillet; add onions, garlic and mushrooms. Saute until onion is golden brown. Put in slow cooker with all remaining ingredients. Stir thoroughly; cover and cook on low 6 to 8 hours. Serve over hot buttered noodles or rice.
Clean shrimp. Melt butter in a 9 x 13-inch glass dish in oven. Add salt, garlic and parsley flakes. Mix well. Arrange shrimp in a single layer in the dish. Bake, uncovered, 5 minutes, in oven at 400°. Turn shrimp. Sprinkle with lemon peel and lemon juice. Bake 8 to 10 minutes or until tender.
Cook peas in boiling salted water 15 to 20 minutes or until peas are tender. Drain and rinse under cold water until cool. Drain well; set aside. Cook bacon in a large skillet until crisp. Remove bacon, reserving drippings in skillet. Crumble bacon; set aside. Add garlic to drippings in skillet; saute 1 minute. Add green onions and red pepper; saute until tender. Cool completely. Combine bacon, pepper mixture, peas, mayonnaise, vinegar, oregano and pepper; stir well. Serve at room temperature. Yields 8 servings.
Mix 1 cup Quick Oats and 1 1/2 cup boiling water and set aside.
Preheat oven to 325°. Mix all ingredients and beat for 1 minute. Pour into pan and bake 35 minutes. Cool and cut into squares.
Combine ingredients and put in unbaked pie shell. Bake at 350° for about 1 hour. Top will be crusty on top when it is done. Makes 1 pie.
Brown ground beef and onion in skillet. Drain grease. Add other ingredients and cook until hot. Garnish with 1/2 cup grated cheese, 1/4 cup diced olives and diced onion.
Mix whipped topping with milk; add lemonade. Whip until smooth. Pour into crust and chill overnight or 4 hours minimum.
Butter dish. Add hash browns, milk, soup and margarine. Bake at 350° for 45 minutes. Remove from oven. Place onion rings and Cheddar cheese on top; bake 5 minutes more, or until cheese is melted.
Mix together the margarine (melted), graham cracker crumbs, pecans and sugar in a large heavy saucepan. Add peanut butter, coconut and vanilla. Form into balls about the size of a walnut. To make the glaze for the balls, melt chocolate and paraffin wax in top of a double boiler with boiling water in the bottom. Using a fork, carefully dip each ball into the glaze and place on wax paper to harden.
Beat together pudding and milk. Refrigerate 5 minutes. Add pumpkin and spice. Mix well. Refrigerate 10 minutes before serving.
Cut turkey into small pieces. Put into baking dish or pan. Add soup and milk. Put moist stuffing on top. Bake at 350° until hot and bubbly. Serve.
Combine all ingredients and chill 1 hour. Roll into ball; put chopped pecans on outside. Place in small bowl. This ball is softer than most.
Mix Jell-O by package directions and place in freezer until firm. Place Pet milk can in freezer. You only want to chill the milk so it will whip up. Do not freeze the milk. After it chills and Jell-O is firm, place milk in chilled glass bowl and whip to firm consistency. Add whipped cream to Jell-O and fold until Jell-O is broken into small pieces. Add some grated cheese and pecan pieces and fold together, then place in icebox until needed. Good with chicken dressing and holiday meals.
Melt butter and chocolate. Cool; beat eggs. Add sugar, chocolate and butter mixture. Add vanilla, nuts and flour with baking powder. Pour into greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. Remove from oven. Pour a large jar of marshmallow cream over hot brownies. Place under broiler until lightly browned (2 to 3 minutes). Cool and top with chocolate icing.
Place oats in ungreased 15 x 10 x 1-inch jelly roll pan. Bake at 350° for 15 minutes, stirring at 5 minute intervals; set aside. Combine remaining ingredients; add oats, and mix well. Spread mixture evenly into lightly greased jellyroll pan. Bake at 350° for 25 minutes. Cool completely and cut into bars. Yields about 5 dozen bars.
Mix together stuffing seasoning packet, soup and broth. Put half of dry stuffing mix in bottom of casserole baking dish. Add layer of chicken. Pour half of soup mixture over chicken. Repeat layers. Bake at 350° for about 35 minutes.
After pasta has cooled and peas thawed, mix all ingredients except mayonnaise. Add mayonnaise to desired consistency. Chill 2 hours or overnight. Serves 6 to 8.
Combine shortening, butter, salt, sugar and vanilla. Add flour and nuts. Bake at 325° for 25 minutes.
In a double saucepan, combine soup, cheese, onion and green pepper. Cook slowly until cheese is melted and onion and green pepper are tender. Stir occasionally. Add egg, Worcestershire sauce and salt and pepper to taste. Cook slowly for 10 to 15 minutes. Serve hot on crackers. An excellent Sunday night dish.
Heat milk and flour until hot. Add cheese and heat until melted and thick. Mix Ritz crackers with melted butter. Cook veggies. In 13 x 9-inch pan, place veggies. Pour sauce over and spread. Place cracker crumbs on top. Bake at 350° for 20 minutes. To reheat, bake at 350° for 30 minutes.
Cook chicken until done with salt, pepper, water and margarine. Skin chicken; take off bone. Cut in small pieces. Add chicken broth to chicken. Add finely chopped onion and celery. Add 2 beaten eggs, bread crumbs and sage (fresh from garden if you have it). Bake at 350° for 20 to 30 minutes.
Mix all the ingredients together. Add Bisquick last. Spread in greased 13 x 9-inch oblong Pyrex pan and bake until golden brown on top at 350° for 50 to 60 minutes. Cut into finger-size squares, about 40. Can also be used as a main coarse with salad or as a vegetable dish. Can be made ahead, refrigerated, then baked before serving. Stays well on a warming tray.
Melt chips; add nuts and noodles. Drop on wax paper and chill.
Cut chicken and red pepper in cubes. Place chicken in baking dish. Mix all ingredients well. Sprinkle with grated Parmesan cheese. Bake at 350° for 3/4 to 1 hour. Serve with Italian bread and salad.
Layer tomato slices and green pepper rings in shallow glass dish. Shake remaining ingredients, except lettuce, in tightly covered jar. Pour onto vegetables. Cover and refrigerate at least 4 hours.
Age fresh duck 3 to 5 days in refrigerator. Bone duck breasts. With breast bone up, slit meat along ridge of bone, gently scraping and cutting meat away from breast bone, making one perfect "fillet" from each side of breast. (Bones may be used to make stock, if desired.)
After cabbage is shredded, salt well. Grate in carrots, add chopped green pepper and grate onion so that only juice is added. Shake together in a large jar. Mix mayonnaise, sugar, pickle juice and water (if necessary to moisten) through cabbage mixture.
Mix first 5 ingredients and shape into 3/4 inch meat balls. Put in pan with tomatoes and onions. Blend together the soy sauce, cornstarch, sugar and water. Add to the pan and heat over medium-low heat until boiling. Reduce heat and cook 15 minutes, stirring occasionally. Add 2 cups chopped green pepper. Cook 10 minutes or until meat balls are done. Serve over rice or noodles.
Mix first 7 ingredients; mix well. Drop by teaspoons. Dip fork in a beaten egg and press down. Sprinkle with cinnamon and sugar. Fine cut peanuts can be added before cinnamon and sugar. Bake at 350° for 10 minutes.
Blend pears with juice and softened cream cheese in blender. Dissolve jello in 1 cup of water; add to other ingredients in blender. Blend. Pour in bowl or mold; place in refrigerator until set.
Boil eggplant in water and salt (sliced); drain and mash. Blend eggs, pepper, onion, oregano and saltines. Slice tomatoes and spread over top, then sprinkle cheese. Bake in a buttered casserole for 25 minutes at 375°.
Combine first 4 ingredients in percolator. In basket put the spices. Makes 30 cups.
Preheat oven to 400°. Mix lightly. Grease iron frying pan (medium size). Cook until top and side are brown and crisp.
Combine ingredients. For each serving, add 1 cup hot water to 1/3 cup cocoa mix. Stir until blended. Store remaining mix in airtight container. Makes 28 servings.
Mix cucumbers and onions; let stand 2 hours. Boil sugar and vinegar until sugar is dissolved. Let cool. Mixture will be thick. Drain cucumbers; sprinkle with celery seed. Add syrup to cucumbers and freeze in plastic containers.
Pat crushed Oreos into 9 x 13-inch pan. Reserve approximately 1/2 cup crushed Oreos for topping. Drizzle melted margarine evenly over cookies. Refrigerate for about an hour.
Sift together flour, baking powder, salt and spices. Mix molasses, brown sugar, egg and shortening. Add dry ingredients to make a soft dough. Chill for 1 hour. Roll on floured board and cut with floured cutters. Bake on greased cookie sheet in 375° oven for about 12 minutes. Makes 18 (4-inch) dolls.
Pour strong coffee over the marshmallows. Place over double boiler until they melt and mix well. Let cool. Whip the cream until stiff. Fold the cream into the coffee-marshmallow mixture. Put in sherbet glasses.
Beat butter until fluffy. Add sugar and melted chocolate. Beat into first mixture. Add vanilla and eggs; beat one at a time. Add a dash of salt. Pour into pie shell. Top with whipped topping.
Blend cheese and butter. Stir in flour, salt and paprika and mix well. Wrap 1 tablespoon of the mixture around each olive, covering it completely. Arrange on baking sheet and freeze. Place in plastic bags and return to freezer.
Fill large salad bowl with shredded lettuce. Add in layers: celery, onion, green pepper and peas. Spread over with mayonnaise. Sprinkle sugar over mayonnaise. Sprinkle cheese over sugar, topping it with bacon.
Combine first 6 ingredients. Mix the rest together and pour over vegetables. Let stand several hours or overnight. Drain all 3 cans of beans before you pour other part over it.
Mix flour and oil together in a heavy ovenproof container. Place on center shelf in preheated 400° oven. Bake for 1 1/2 to 2 hours. Set timer; stir roux every 15 minutes. Roux should be a caramel color when done. Remove from oven; cool. Transfer to containers with tight fitting lids; store in refrigerator until needed. Roux may also be frozen. Yields enough roux for 4 to 6 pots of gumbo.
Cook broccoli 5 minutes. Drain well. Combine soup, mayonnaise, eggs, cheese and chopped onion. Mix well. Add cooked broccoli. Pour into greased baking dish. Top with crushed Ritz crackers and drizzle butter over top. Bake at 350° for 30 minutes.
Brown meat with oregano, salt and garlic in a separate saucepan. Combine tomato sauce and enchilada sauce. Dip tortillas in heated sauce. Use 3 tortillas for bottom layer in greased 9 x 12-inch dish. Put layer of meat, cheese and sauce, beginning with tortillas and ending with cheese and sauce. Bake at 325° for 40 minutes.
Beat eggs and mix sugar and cornstarch together and add to eggs. Add other ingredients and mix well. Boil until thickened. Pour into prepared unbaked 9-inch crust. Cover with top crust. Brush with milk and sprinkle with a little sugar. Bake in a 425° oven.
Cook onions, peppers and chilies in oil with meat until meat is done, but not too brown. Salt and pepper. Cool slightly. Add eggs and olives; season to taste. Chill overnight, if possible. Prepare pie crusts. Roll dough thinly. Cut in 3-inch rounds. Place 1 tablespoon of filling on rounds and fold over; pinch together at edges with a fork. Bake at 450° for 20 minutes until brown. Yields 90 servings.
Mix margarine, cocoa, sugar, milk and salt. Boil 2 1/2-3 minutes on medium heat. Remove from heat and add vanilla, peanut butter and oatmeal. Mix thoroughly and drop onto wax paper.
Cook pasta according to package directions. Drain. Cool in a single layer on foil. Heat oven to 350°. In a large skillet, brown beef and sausage; drain fat. Stir together meat, 1 cup Mozzarella, eggs, bread crumbs, Parmesan cheese, onion, oregano, salt and pepper. Fill each cooled pasta tube with 1/4 cup meat filling. Spread a thin layer of spaghetti sauce in bottom of a 13 x 9 x 2-inch baking dish. Place filled pasta in dish. Cover with remaining sauce. Sprinkle with remaining 1 cup Mozzarella cheese and add additional Parmesan. Cover with foil. Bake for 45 minutes, until hot and bubbly. Serves 6 to 8.
Blend cheese with a dash of lemon juice and enough milk to make consistency of sour cream. Refrigerate until needed. Yields 1 cup.
Preheat oven to 375°. Lightly grease a 9 x 13-inch baking pan. Pierce potatoes with a fork; microwave on High until they are soft, approximately 10 to 12 minutes. Cut potatoes in half vertically. Scoop out inside of potato, leaving 1/4-inch of potato shell remaining. Heat oil to 365° in deep fryer or deep saucepan. Place potatoes in hot oil; fry 5 minutes. Drain potatoes on paper towel. Fill potato shells with cheese and bacon bits. Arrange on baking sheet. Bake for 7 minutes or until cheese is melted. Serve hot with sour cream. Makes 6 servings.
Bring first 4 ingredients to a boiling point. Then add last 3 ingredients. Mix well. Drop spoonfuls on tinfoil. Let cool. No baking needed.
Beat together butter and sugar until light and fluffy. Blend in eggs and vanilla. Gradually add combined flour, soda and salt; mix well. Stir in candies and nuts. Drop dough onto ungreased cookie sheet. If desired, press 3 to 4 additional M&M's into each cookie. Bake at 350° for 10 to 12 minutes. You may also press dough into a 9 x 13-inch pan and cook for about 15 minutes to make bars.
Sprinkle onions, pepper and garlic in well-greased 9-inch square pan. Cover with cheese. Pour beaten eggs over all. Bake at 350° for 30 minutes or until firm. Cool. Cut into squares or serve warm. Can be frozen.
Clean lettuce and break into small pieces in a large bowl. Add cabbage either grated or broken into small pieces. Add cheese, cucumber, ham, olives and tomatoes. Toss lightly. Top with egg slices and croutons. Use your favorite dressing. Serves 4 to 6.
Mix all ingredients in bowl. Drop by tablespoon on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. When cool, frost with following glaze.
Saute onions and peppers in margarine. Cook vermicelli in broth. Add cheese; stir until melted. Stir in onions and peppers; combine thoroughly. Add chicken, tomatoes, mushrooms, Worcestershire, salt and pepper. Mix well. Fold in peas. If mixture appears dry, add liquids from peas and mushrooms or additional chicken broth. Turn into a large, greased casserole dish. Bake 1 hour or until hot and bubbly at 350°.
Shred the cabbage and slice the onion thinly. Layer this in a bowl and sprinkle the sugar on top. Heat the oil, vinegar, mustard, celery seed, and salt. When boiling pour this mixture over the top of the cabbage. Cover and let stand for 4 to 6 hours, then mix and serve.
Preheat oven to 375°. Bake crust 8 to 10 minutes. Saute onions in oil until limp and golden. Transfer with slotted spoon to crust, distribute evenly. Sprinkle Roquefort over top. Spoon egg and cream mix over and bake until set, 15 to 20 minutes.
Preheat oven to 350°. Grease an 8-inch tube pan. Sift together dry ingredients. Add pineapple and juice, vegetable oil, vanilla, eggs and bananas. Mix well, but do not beat. Pour batter into cake pan and bake 1 hour and 20 minutes. Cake will crack slightly on top. Don't worry. Cool in pan. It will remain moist for a long time. Serves 12.