HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Arrange shrimp in single layer in a Pyrex baking dish. Add salt and pepper to taste. Combine remaining ingredients, stirring well. Pour mixture over shrimp. Bake at 350° for 25 to 30 minutes. Shrimp will turn pink when done. Serves 2. Serve with plenty of French bread.
Cook sausage over medium heat until done, stirring to crumble well. Drain on paper towel and set aside. Spread each slice of bread with butter and cut into cubes. Place cubes in a 13 x 9 x 2-inch pan. Sprinkle with sausage or ham. Top with cheese.
Mix together first 4 ingredients. Add olives and oysters. Chill and serve with crackers.
Mix together sugar, cocoa, syrup and cream. Cook until it forms a soft ball in cold water. Add nuts and vanilla. Beat until it starts to get stiff; pour in pan and cut while still warm.
Combine crumbs and nuts. Line bottom of 9-inch square pan with half of the crumb mixture. Thoroughly cream butter and sugar; add egg yolks. Add chocolate and vanilla. Mix well. Fold in stiffly beaten egg whites. Spread over the crumb mixture. Top with remaining crumb mixture, patting down. Chill in refrigerator overnight. Cut in squares. Serves 9.
Combine all ingredients in bowl and mix thoroughly. Bake in 350° oven for 45 minutes or until done.
Dissolve gelatin and salt in boiling water. Add pineapple with juice and lemon juice. Add carrots and pour into individual dishes. Chill until set, about 1 hour. Garnish if desired. Makes 6 servings.
Blend together and push in 8 x 11-inch baking dish the butter and flour. Bake at 350° for 15 minutes and cool. Mix powdered sugar, cream cheese and Cool Whip together and spread on cooled crust. Prepare instant lemon or chocolate (or any other pudding desired) using only 3 cups milk. Pour over cream cheese layer in dish. When set, top with Cool Whip and nuts.
Combine flour, soda, salt and spices in one bowl. Cream butter and sugar. Blend in eggs and beat well. At low speed of mixer, add dry ingredients and pumpkin to mixture. Beat well. Stir in chips and nuts. Bake for 45 to 55 minutes at 350°. Makes one large or 3 baby loaves.
Wash beans; discard any stones or shriveled beans. Drain and place in large saucepot. Soak. (For quick soak method, combine beans and 6 cups water. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Or cover beans with water and soak overnight.)
Melt margarine. Mix sugar, margarine and peanut butter together well. Press into 9 x 12-inch dish. Melt Hershey bars and pour over mixture. Cool and cut in squares.
Dice potatoes and boil until almost done. Dice Velveeta cheese. Mix all ingredients. Bake at 350° for 45 minutes.
Season ground beef. Make 4 patties. Put a patty on square piece of aluminum foil. Arrange slices of potatoes, onions and carrots on each patty. Sprinkle lightly with salt and pepper to taste and seal in foil. Place foil packets in a baking pan and bake at 400° for 1 hour.
Mix graham cracker crumbs, sugar and melted butter; press into bottom of 9-inch square pan. Combine pumpkin, brown sugar, salt, cinnamon, ginger and cloves. Mix well. Soften vanilla ice cream and fold into pumpkin mixture. Pour into crumb-lined pan, cover and freeze until firm. Cut in squares. Top with whipped cream and pecans.
Make tea of pickling spice and 1/2 cup water or more. Combine tea and other ingredients, shredding the pork into rest after it has simmered an hour or so. Serve on buns. Makes 6 to 8 servings.
Preheat oven to 400°. Shell shrimp; leave tails intact. Devein. Melt butter in 13 x 9 x 2-inch baking pan. Add salt, garlic and 1 tablespoon parsley; mix well. Arrange shrimp in single layer in baking dish. Bake for 5 minutes. Turn shrimp; sprinkle with lemon peel, lemon juice and remaining parsley. Bake for 8 to 10 minutes longer or until just tender. Arrange shrimp on platter. Pour butter mixture over. Garnish with lemon wedges.
Mix all ingredients. Pour into well-greased loaf pans. Bake 1 hour at 350°. Test with toothpick.
Cook and drain pasta. In large bowl, stir together oil, vinegar, garlic, basil, salt and red pepper. Add warm twists and Parmesan cheese; toss to coat well. Cover; refrigerate 2 to 3 hours. Add broccoli, pepperoni and tomatoes; toss until well mixed. Sprinkle with Mozzarella cheese. Great to take to picnics!
Combine cake mix, pudding mix, oil, sugar and water. Add eggs, one at a time, using electric mixer. Stir in by hand sour cream and chocolate chips. Pour into well-greased Bundt or tube pan. Bake 1 hour at 350°. Let cake stand 24 hours before serving.
Beat eggs, gradually adding sugar. Add margarine and flavoring. Stir in flour and baking powder. Drop by tablespoons onto a hot waffle iron. Done when golden brown.
Mix first 3 ingredients well. Spread in a 10 x 15-inch baking dish. Bake at 350° for 15 to 20 minutes. Beat the 4 eggs well and add to mixture. Next, in a separate bowl, add the sugar gradually, the lemon juice, the flour and the grated rind. Mix well and pour over mixture. Bake at 350° for 20 minutes. Sprinkle with powdered sugar. Let cool and cut into bars.
Pour tomatoes into colander and drain, reserving juice. Press tomatoes through the colander mesh. (Also works to blend in processor quickly.)
In 4 quart saucepan, prepare macaroni according to package directions. Add carrots, broccoli and peppers for last 5 minutes of cooking time. Drain. In saucepan, combine remaining ingredients over low heat, heat until cheese melts, stirring often. Add macaroni and vegetables. Heat through, stirring occasionally. Yields 5 servings.
Saute sausage and ground beef and drain. Slice Velveeta cheese and place on top of meats in pan to melt. Mix together. Spread on breads and place under broiler until hot and bubbly. Serve immediately.
Cream butter and sugar. Add eggs, cocoa and cold coffee. Add dry ingredients. Last, add boiling water. Grease and flour 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Frost with Mocha Chocolate Frosting.
Brown ground beef, onion, pepper; add tomato paste and tomato sauce; season with garlic salt, oregano and sugar to taste. Simmer for a few minutes. Mix spaghetti, egg, butter, and Parmesan cheese and put in bottom of casserole dish. Spread cottage cheese over the spaghetti mixture; spread meat mixture over cottage cheese. Top with Mozzarella cheese. Bake at 350° about 20 minutes.
To the strained juice of 2 oranges, add 1 cup sugar and let stand while making cake.
Add gelatin and sugar to boiling water. Stir in blueberries, reserved blueberry juice and pineapple. Place gelatin in refrigerator until congealed. Prepare whipped topping mix following package directions. Add softened cream cheese and sugar to prepared mix and beat until well blended. Spread on top of congealed salad and refrigerate until ready to serve.
Drain string beans and corn; mix together with celery soup, sour cream, onions and almonds. Melt butter and pour over crushed crackers. Place Ritz crust on top of mixture. Cook 1 hour at 350°.
In a large skillet, brown pork sausage. Remove to paper towel. Leave 3 tablespoons drippings in skillet. Add onion and green pepper. Saute until tender. Stir in ground beef. Cook until browned. Add sausage, corn and olives, liquid from corn and olives and tomato sauce. Mix well. Simmer gently for 15 minutes. Open tamales; drain liquid. Save 1/3 cup. Add to meat. Remove parchment wrapping from tamales. Spoon meat mixture in large shallow casserole dish. Arrange tamales on top. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese. Return to oven about 20 minutes. Serves 6.
Combine all ingredients. Mix well. Roll into balls the size of a walnut. Roll in seasoned bread crumbs. Place on cookie sheet. Bake at 350° for 10 to 15 minutes. Great hors d'oeuvres. Can be made ahead of time and frozen.
Combine the chicken, celery and cucumber and toss lightly. Mix in the French dressing and chill thoroughly. Add the remaining ingredients and mix well. Serve on lettuce with a cooked dressing.
Combine margarine and sugars and beat well. Add eggs, vanilla, oatmeal and Total, beating after each addition. Add remaining ingredients, mixing well. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake for 10 to 12 minutes at 350°. Yields 6 dozen. Store in airtight container or plastic bag.
Mix together salmon, crackers, egg, cheese and lemon juice. Form mixture into croquettes; roll in cornmeal. Brush with shortening. Brown in Teflon skillet at 360°. Yield: 4 servings.
Cook brown sugar, vinegar, water and dry mustard for 10 minutes. Combine the remaining ingredients and 1/2 the syrup mixture. Put in pan and cover with the remaining syrup. Bake at 325° for 1 hour.
Combine first 4 ingredients and cook over low heat for 20 minutes. Add cubed potatoes and cook over low heat 30 minutes more. Add soup, cheese and bacon and stir until cheese melts.
Break up bread slices and place in greased casserole dish (13 x 9-inch). Brown and drain sausage; spoon over bread. Sprinkle with Cheddar cheese. Beat together eggs, milk, salt, pepper and mustard. Pour in baking dish over sausage. Bake at 350° for 35 to 40 minutes. Cheese will rise to top while baking.
Melt butter in medium saucepan. Add minced garlic and saute until soft. Add chopped scallops and cook for 1 minute. Add remaining ingredients and stir until mixed. Mixture should be moist enough to mold when pinched. Stuff each shrimp and bake in 350° oven for 10 to 12 minutes or until shrimp becomes white.
Melt together cream of mushroom soup, Cheez Whiz and margarine. Add rice, water chestnuts, celery and broccoli. Mix well. Bake at 350° for 45 minutes. Serve.
Mix flour, Season-All, paprika, pepper and nutmeg in a paper bag. Shake chicken pieces until evenly coated. Brown slowly in hot butter. Without removing from heat, pour brandy over chicken. Light immediately and flame. Add mushrooms, onions, seasonings and wine. Cover and simmer for 1 hour until tender.
Boil cauliflower in water until tender (save water). Add 1/2 cup reserved cauliflower water to chicken soup mixture and mix together in a bowl. Blend cauliflower in blender until smooth. Add chicken soup mixture, mushrooms and green onion to cauliflower and blend. Add spices and heat until hot.
Wash and pick over red beans, then soak overnight or 6 to 8 hours in enough water to cover. Then drain beans and place in a large pot or pressure cooker. Melt fat or drippings in skillet. Add minced onion and saut until golden brown. Add to red beans along with 5 cups water, seasonings and ham hock. We always add the salt after beans have cooked for a while, tasting to see how much the ham bone has salted it before putting in any additional salt. Cover and cook slowly for 3 1/2 to 4 hours or until tender and creamy.
Cook chicken and debone. Saute butter, green pepper, onion, garlic, salt and pepper; add tomatoes and juice. Cook until done. Add chicken parts and shrimp. Cook rice. Serve over rice. Makes 6 to 8 servings.
Cream butter in large bowl at high speed. Add eggs, one at a time, beating well. Gradually add sugar. Beat until light and fluffy. By hand, stir in flour, frosting mix and nuts. Blend well. Pour into a greased Bundt pan. Bake at 350° for 60 to 65 minutes. Cool well before cutting.
Mix together yogurt, chives, garlic, red pepper, black pepper and salt in bowl. Cut a pocket under the breast alongside the bone and fill with mixture. Fill all 4 breasts with mix and leftover put on top of chicken. Put in baking dish and bake at 450° for 30 to 35 minutes. Serve immediately.
Mix all ingredients and refrigerate a few hours before serving. Will keep several days in the refrigerator.
Cover cooking dish with Reynolds Wrap. Spread deboned chicken breast(s) across bottom of pan. Pour Honey Mustard Dressing over all chicken breast(s). Make sure all are coated. Then sprinkle chopped pecans across top of chicken breast(s). Bake for 45 to 55 minutes at 325°. Tastes delicious with steamed fresh asparagus covered with cheese sauce.
In 1 1/2-quart or larger ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's instructions. Return leftovers to freezer.
Cut meat in small pieces; brown. Season with salt. Add celery and onion. Add enough water to cover. Cook until meat is tender. Add mushrooms and bean sprouts. Cook 1/2 hour. Add soy sauce and Kitchen Bouquet to color. Add enough cornstarch to thicken. Add about 1 tablespoon of sugar.
Heat oven to 375°. Bake pie crust for 10 minutes and remove from oven. In saucepan, melt butter and chocolate chips over low heat. In bowl, beat chocolate sauce with remaining ingredients, except nuts, until smooth. Mix in nuts. Pour in pie shells. Bake for 35 minutes, or until center sets.
Preheat oven to 350°. Spray a 13 x 9-inch pan with Pam. Layer pan with coconut and pecans. Mix cake mix according to directions on box. Mix together all other ingredients with a hand mixer in a separate bowl. Pour the cake mixture over the coconut and pecans, then pour the cream cheese mixture over the cake batter. Bake at 350° for approximately 1 hour.
Put corn flakes in a bread bag. Crunch with a rolling pin. Put 2 cups of vegetable oil in a shallow bowl. Skin chicken. Dip chicken in oil and toss in corn flake bag. Place in baking dish sprayed with Pam. Salt and pepper to taste. Bake for 1 hour at 400°.
Cream shortening and sugar; add eggs. Sift flour, salt and soda into mixture. Add cocoa, buttermilk, vanilla and mix well. Pour into 2 greased 8-inch pans. Bake 30 minutes in 350° oven.
Melt butter and chocolate in a double boiler. Let cool and add Eagle Brand, sifted flour and nuts. Drop by teaspoons on greased and floured cookie sheet. Bake at 350° for 7 minutes. Makes about 4 dozen.
Mix cake mix, butter and coconut by hand. Bake in ungreased 9 x 12-inch pan for 10 minutes at 350°. Do not overbake. Should be light brown. Stir sugar, cinnamon and apples together. Spread over baked crust. Blend sour cream, eggs and vanilla. Dribble over apple mixture. Bake for 25 minutes at 325°. Serve warm or cold. Yummy Good!
Put cucumbers, onions and peppers in a large pan or bowl. Then add salt and cover with ice. Mix throughly. Let stand for 3 hours. Drain.
Layer crushed Oreos in bottom of oblong dish or pan. Lace with chocolate syrup. Add layer of chocolate ice cream. Sprinkle crushed Oreos over ice cream layer. Add layer of vanilla ice cream. Cover all with Cool Whip and decorate with sprinkles, syrup or Oreos.
In large frying pan, brown chicken and onion in olive oil. When browned, add rest of ingredients except shrimp. Cover and simmer about 45 minutes until chicken is tender. Add shrimp and simmer about ten minutes longer. Serve over rice. Makes 4 to 6 servings.
Mix all ingredients (except marshmallows) well. Bake in a 9 x 13-inch pan at 300° for 35 to 45 minutes. Cover with miniature marshmallows when removed from hot oven.
Thaw all juices and mix together. Add champagne and mix well. Add strawberries and serve.
In a 2-quart glass measure, combine sugar, butter or margarine and milk. Microwave on High 8 1/2 to 10 1/2 minutes or until sugar is dissolved, stirring twice. Add remaining ingredients and stir until butterscotch is melted and cream is well blended. Turn into a well-greased 9 x 13-inch baking dish. Chill until firm. Yields sixty 1 1/4-inch pieces.
Preheat oven to 450°. Cook the potatoes in skillet until they are just starting to brown. Fry the sausage and/or bacon. Lightly grease a cake pan. Press the biscuit dough into the pan until the bottom is covered. Bake for 2/3 of the recommended time (about 8 minutes). Press the biscuits down again. Layer sausage and/or bacon in the biscuits. Top with the cooked shredded potatoes. Whip the eggs in a bowl with some milk and pour mix over potatoes. Top with shredded cheese. Bake for 20 minutes or until done.
Mix soup, mayonnaise, onion, eggs and cheese. Add thawed, uncooked broccoli. Mix stuffing mix with melted margarine. Pour over casserole. Bake for 45 minutes at 350°.
Sprinkle zucchini, tomato, onion and cheese in lightly greased 9-inch pie plate. Beat remaining ingredients until smooth. Pour into pie plate. Bake about 30 minutes in 400° oven. Let stand 5 minutes.
Melt the shortening in a large saucepan. Add brown sugar and mix well; cool slightly. Add eggs one at a time, beating well after each addition. Sift together the flour, baking powder and salt. Add the flour mixture to the mixture in the saucepan; mix well. Add broken nuts and chocolate morsels. Pour into 2 greased pans (7 1/2 x 11 x 1 1/2). Bake at 325° to 350° for 25 to 30 minutes. When almost cool, cut into squares.
Prepare brownies according to package. Allow brownies to cool completely. Over medium heat, melt margarine, cream cheese and chocolate, stirring occasionally. Remove from heat. Add vanilla and sugar; mix well. Add marshmallows and nuts; mix well. Pour over brownies.
Peel and slice tomatoes; place on paper towel to drain. Spread small amount of mayonnaise in bottom of baked pie shell. Layer tomatoes, salt and pepper and light layer of mayonnaise until shell is filled. Cover with sour cream. Sprinkle with cheese. Put under broiler for a minute if melted cheese is preferred.
Heat oven to 325°. In medium bowl stir together coconut, sugar, cocoa, flour and salt. Add egg white and almond extract; stir until well blended. Drop by teaspoonful on lightly greased cookie sheet; press almond on top, if desired. Bake 18 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 1 1/2 dozen macaroons.
Cook rice as directed and set aside. Cook celery and onions in butter. Mix soup, mushrooms and cheese together. Cook until cheese melts. Combine all ingredients and bake at 350° for 1 1/2 hours.
Toss cheese with flour. Add half and half, eggs, bacon and seasonings. Mix well. Pour into shell and bake at 350° for 40 to 45 minutes.
Blend cornstarch and cold water in a saucepan. Add boiling water and cook, stirring until clear and thickened. Let stand until completely cold. With electric mixer at high speed, beat egg whites until foamy. Gradually add sugar and beat until stiff, but not dry. Turn mixer to low speed, add salt, and vanilla. Gradually beat in cold cornstarch mixture. Turn mixer to high again and beat well. Spread meringue over cooled pie filling. Bake at 350° for about 10 minutes until lightly browned.
Chop cabbage and place in greased baking dish. Brown meat and onion. Stir in uncooked rice. Pour on top of cabbage. Mix soup and water; pour over entire casserole. Bake at 350° for 1 hour. Add Mozzarella cheese and bake until melted.
Preheat oven to 400°. Brush pie crust with some of the beaten eggs and prick crust with fork. Bake 12 minutes.
Mix all ingredients together. Bake at 400° for 30 to 45 minutes or until golden brown and pulls away from sides of pan (grease pan before baking).
Mix sugar, flour, eggs and butter. Stir in pecans, coconut and chocolate chips. Pour into unbaked deep dish pie shell. Bake at 350° for 30 to 35 minutes. Cool before cutting.
Layer asparagus, mushrooms, butter, wine and Parmesan. Top with bread crumbs. Bake at 300° for approximately 30 minutes.
Combine all dry ingredients in a large bowl. Add canned pumpkin pie mix, eggs, oil and apples. Stir well. Spoon batter into greased or paper-lined muffin cups. Sprinkel with Cinnamon-Sugar Topping.
Chop up drained shrimp into small pieces. Set aside. In a medium size bowl, blend together all remaining ingredients and fold in sour cream. Add the shrimp, cover and chill. Serve with your favorite chips. Makes 2 cups.
Pour oil over oyster crackers in large bowl; mix well. Scatter dry salad dressing mix, dill weed, garlic powder and lemon pepper over crackers and mix well. Mixture will look very oily. Let set. Crackers will absorb all the oil. Do not bake. Store covered. Keeps well.
Drain juice from beets and add to vinegar. Add enough water to make 2 cups liquid. Add sugar and cloves and simmer 10 minutes. Remove cloves and pour liquid over Jell-O. Stir until dissolved. Add beets and mold. Serve on shredded lettuce with mayonnaise.
*Enough to make a pliable dough, bread type flour high gluten is best.
Cook ribs until done (boiled). Put potatoes in essence after taking ribs out. Cook until tender.
Cook shells as directed on box. Mix together cottage cheese and Mozzarella cheese. Mix chopped tomatoes into Ragu sauce. Pour 1 cup of tomato sauce into a baking dish. Stuff shells with cheese mixture and lay shells in dish. Pour remaining sauce over shells. Bake at 375° for 45 minutes.
Brown beef; add salt, pepper and flour. Mix well and add milk. Cook until thickened. If too thick, add more milk. I use powdered milk and water. This makes dish lower in calories. Serve over toast.
Mix all ingredients together. Let set in refrigerator for 4 hours or overnight. Bake at 350° for 30 to 40 minutes. You can top with potato chips or shoestring chips for appearance.
Mix all ingredients, except ginger ale and soda water; stir well. Add ice cubes. Just before serving, add ginger ale and soda water. Top with frozen fruit ring, if desired.
Bake cake according to directions. While hot, poke holes all over with straw. Mix well the coconut cream and Eagle Brand milk; pour over cake while hot. Let cool. Frost with Cool Whip; sprinkle with flaked coconut. Let set overnight for best results. Keep in refrigerator.
Early in the day, chop and mix lettuce, olives, tomatoes and green pepper. Brown hamburger. (May substitute Italian sausage here.)
Mix sugar, cocoa and milk in saucepan. Add stick of margarine; heat mixture until margarine melts and begins boiling. Boil for 1 minute and remove from heat immediately. Add vanilla and peanut butter; stir until melted, then add oatmeal. Drop immediately by teaspoon or tablespoon on waxed paper. Remove from waxed paper after hardened.
Cook broccoli until tender; drain. Arrange stalks in greased 12 x 7 1/2 x 2-inch baking dish. Lay chicken on top. Combine next 3 ingredients and pour over chicken. Sprinkle with cheese. Combine crumbs and butter; sprinkle over all. Bake at 350° about 35 minutes until heated. Serves about 6 to 8.
Cream butter and sugar; add eggs, one at a time, and beat well. In a plastic bag, crush vanilla wafers. Add wafers and milk to mixture and beat 1 minute. Add remaining ingredients and mix well. In a Bundt pan, bake 1 hour and 15 minutes at 325°.
In large skillet brown the short ribs; drain. Place next 3 ingredients in crock-pot. Arrange ribs over vegetables. Combine all remaining ingredients EXCEPT flour. Pour over meat. Cover and cook on low heat 6 to 8 hours or until meat is tender. Remove ribs and vegetables. Turn control to high. Dissolve flour in small amount of water. Stir into sauce and cook on high for 10 to 15 minutes until thickened. Serve with meat and vegetables. Yields 4 to 6 servings.
Fry bacon, drain and crumble. Wash lettuce and let drain. Chop lettuce, cauliflower and onions in large salad bowl. Spread crumbled bacon over salad. Mix mayo and sugar. Spread over top of salad until sealed, garnish with parmesan cheese. Let set in refrigerator overnight. Stir and serve.
Brown meat and onion. Add other ingredients. Pour into 2-quart casserole dish. Bake 1 1/2 hours at 350°.
Bring first 4 ingredients to a hard boil and then cook 1 minute. Stir constantly. Set off stove and add peanut butter, vanilla and oatmeal. Drop on waxed paper.
Combine potatoes, sour cream, cheese, soup, margarine, onion and salt and pepper together. Bake at 350° oven for 30 minutes. Last 15 minutes, top with bread crumbs and grated cheese.
Grind wafers to fine crumbs. Spread half of crumbs in a 9 x 13-inch pan. Cream butter and sugar. Add egg and beat until creamy. Spread creamed mixture over crumbs to edge of pan. Combine fruits and granulated sugar. Let stand 20 minutes. Spread over creamed mixture. Cover fruit with whipped cream. Top with rest of vanilla wafer crumbs. Chill 12 to 24 hours. Serves 24.
This filling makes 6 fried pies. Flatten biscuits to 5 or 6 inch circles. Put 5 or 6 slices of bananas on one side of the dough circle. Dot with butter. Sprinkle about 1/4 teaspoon sugar over bananas on each pie. Seal well with fork. Pierce top of each pie two or three times. Heat the oil (at least 1 inch deep) to 375 degrees. Fry the pies, turning as needed to brown on both sides. Drain on absorbent paper and sprinkle with sugar.