HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean and boil shrimp. Saute onion in margarine until tender. Make a sauce by adding soup, lemon juice and seasonings. Fold rice and shrimp into sauce. Fold in sour cream and pour into 1-quart buttered baking dish. Sprinkle grated cheese on top. Heat in 325° oven for 30 minutes.
Break angel food cake into pieces and place in bottom of dish. Mix strawberries and dry jello together. Pour over cake. Mix pudding according to package directions. Pour over strawberries. Top with whipped topping and garnish with strawberries, if desired.
Brown meat and onions and peppers in cooking oil. Add remaining ingredients except kidney beans. Cover. Set control at 15 pounds pressure and cook for 10 minutes after it starts jiggling. Cool cooker. Add kidney beans and simmer for a few minutes.
Mix 2 cups of dressing with remaining ingredients. Salt and pepper to taste. Put in greased casserole and top with remaining 1/2 cup of dressing. Bake at 350° for 30 to 40 minutes. Serves 10 to 12.
Drop cabbage into a large kettle of boiling water and cook 4 to 8 minutes or until outer leaves come off easily. Drain and cool. (Cabbage can also be cooked by placing in a large plastic bag and putting in microwave on High for about 5 minutes.) Remove outer leaves (8 to 10). Shave a little off the stem area of leaf to make them easier to roll.
Mix sugar, peanut butter and cocoa. Melt butter and add to the dry ingredients along with vanilla. Mix with wooden spoon. Put mixture into an 8-inch pan and refrigerate. When chilled, cut into squares.
Cream with hands and roll into small balls, size of large marbles. Melt chocolate chips and paraffin in top of double boiler. Dip balls in melted chocolate mixture. Put on waxed paper to drain. Makes about 200 average size balls.
Cook sausage until brown. Add celery and onion; cook 3 minutes. Pour off excess drippings. Add cooked rice, soup and pepper to sausage mixture. Pour into a 1-quart casserole dish. Sprinkle with peanuts. Bake at 350° for 30 minutes. Serve topped with sliced olives.
Douse gobbler with seasonings and lay to rest in slow cooker (or deep, deep casserole). Mix sour cream with flour, soup, mushrooms and soda pop. Pour all over everything. Cover pot and cook on low (or bake at low temperature) from breakfast until dinner.
In a kettle, melt 3 tablespoons of the butter; add leeks and carrots. Saute for 5 minutes. Stir in water, dill, salt, pepper and bay leaf. Add potatoes. Simmer, covered, until potatoes are just tender, about 20 minutes. Remove bay leaf. Rinse, pat dry and slice fresh mushrooms or drained canned mushrooms. In a large skillet, melt remaining 2 tablespoons butter. Add mushrooms; saute about 5 minutes. Combine milk with flour; stir in soup along with mushrooms. Cook and stir until lightly thickened. Makes about 14 cups.
Saute the chopped onion and pepper in the butter until soft. Add rest of ingredients, including clams with their juice; mix well. Spread in shallow oven-proof dish (a quiche dish or pie plate works well). Top with paprika and Parmesan cheese. Bake at 350° for 20 to 25 minutes. Serve with crackers or Fritos.
Cream shortening and sugar. Add eggs and whip to a cream. Dissolve soda in sour cream and add to sugar mixture. Sift flour and baking powder. Add to mixture with vanilla. May need to add more flour to make a stiff dough to roll and cut out cookies. Good plain or with icing. Bake 10 minutes at 350°.
In a 3-quart saucepan over medium heat, combine all ingredients, except turkey and noodles. Cover; heat to boiling. Reduce heat to low. Cook 20 minutes, until vegetables are tender. Add turkey and noodles. Heat through. Makes 7 cups.
Mix all ingredients well. (If no orange juice is available, use water, not milk as milk makes bread heavy.) Cook in a glass loaf pan at 350° for 1 hour or when an inserted toothpick comes out clean.
Mix all ingredients together in a large bowl. Put 2 to 3 heaping teaspoons per cup of boiling water. (Either candies or sugar may be omitted if too sweet for individual taste.)
Sift flour. Measure and sift again with the baking powder, salt and spices. Combine all ingredients in the order given, adding the chopped dates and chopped nuts last. Beat all together 5 minutes. Bake in a 9-inch square pan in a moderate oven (350°) for 50 to 60 minutes. Ice with Peanut Butter Icing.
Fry bacon; drain. Pour all but 1/4 cup bacon grease from skillet. Add celery, onion, salt and flour; simmer, stirring constantly. Add sugar, vinegar, pepper and water and bring to a boil. Toss bacon and potatoes together in a 3 quart baking dish. Pour hot mixture over potatoes. Cover; bake at 350° for 30 minutes.
Brown meat. Drain all grease off. Add all ingredients to meat. Add rice last and stir thoroughly. Cover with tinfoil and bake at 350° for approximately 1 hour and 25 minutes.
Cook flour and milk until thick. Cool thoroughly. Mix and blend until creamy the rest of the ingredients and then add flour mixture. Put cake circle back onto cupcake and ice with either vanilla or chocolate icing.
Turn juices into a 6-quart mixing bowl or pan. Stir in ice water and ginger ale. Serve cold. Yields 10 servings.
Spray an 8 or 9-inch square pan with nonstick cooking spray. Spread on bottom and sides of pan with paper towel. Mix Jell-O and water in a 1 1/2 to 2-quart microwavable bowl. Microwave on High 1 1/2 minutes. Stir to dissolve completely. Add marshmallows; microwave 1 minute or until marshmallows are puffed and almost melted. Stir mixture until marshmallows are completely melted and mixture is smooth. Pour into prepared pan. (Creamy layer with float to top.) Refrigerate 45 minutes or until set. Loosen edges with a knife. Starting at one edge, roll up tightly. With seam side down, cut into 1/2-inch slices.
In a large bowl, combine first five ingredients until well blended. Stir in pecans. Pour into pie crust. Bake in a 350° oven for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Serves 8.
Coat pork cubes with taco seasoning. Heat oil in large nonstick skillet over medium-high heat. Add pork and cook to brown, stirring occasionally. Add salsa and preserves to pan. Lower heat. Cover and simmer for 15 to 20 minutes. Serve with hot rice and mixed bean salad. Serves four.
Mix in bowl; pour in baking dish. Bake at 350° for about 30 minutes until knife comes out clean. May add 1 1/2 cups coconut (optional).
In a 5-quart saucepan, heat oil over medium heat. Add onions, garlic and mushrooms. Cover and cook about 5 minutes or until mushrooms collapse and give up their liquid. Uncover and saute until onions are lightly browned. Stir barley into mixture; saute 2 minutes or until lightly toasted. Add remaining ingredients. Heat to boiling over high heat, then reduce heat to low; cover and simmer for about 15 minutes or until barley is tender.
Mix all together. Roll chicken in ingredients. Bake at 310° to 325° in pan for 1 hour or until done.
Saute onion and green pepper (diced) in oil until softened. Add carrot and cabbage. Add in tomato juice and water. Let come to a boil. Add bouillon cube, Miso, soy sauce and spices. Stir until cube and Miso dissolve. Cover and let cook on medium heat until carrots are done, approximately 45 minutes.
Cream butter and sugar; beat in eggs. Stir in remaining ingredients. Grease tube pan or 2 loaf pans.
Mix together eggs, oleo and sugar. Add flour and baking powder. Add remaining ingredients. Bake at 325° for 1 hour or until a toothpick comes out clean.
Beat sour cream and Seven-Up with wire beater. Add sweetener and biscuit mix. Stir this well with spoon. Use dry biscuit mix to roll out biscuits. Bake in 400° oven for 15 to 20 minutes.
Brown meat in 1 cup water. Add other ingredients and cook over slow heat until pepper and onion are tender and gravy is thickened.
Place each chicken breast half between 2 pieces of plastic wrap. Lightly pound chicken with flat side of meat mallet or rolling pin until 1/4-inch thick.
Add 7 cups water to a cooking pot. Add 10 tablespoons of coffee. Bring to a boil. Slightly reduce heat and boil about 20 minutes. Let coffee cool. Strain coffee through a tea strainer into a 2-quart pitcher. Rinse out remaining coffee grinds from pot. Strain coffee again back into the pot. Add sugar and chocolate syrup. Bring to a boil for 5 minutes. Cool and pour back into pitcher. Add milk to blender of Choco-coffee mixture and ice cubes; blend until ice is crushed. Enjoy!
Sift together flour, baking powder, salt and sugar. Add cocoa or chocolate, eggs, shortening and vanilla. Mix all ingredients with hand mixer until well blended. Pour into 9 x 12-inch baking pan (greased and floured). Bake at 350° for 30 to 35 minutes. Let cool and cut into squares and enjoy with a cold glass or milk or a bowl of ice cream.
Mix pudding mix with cake mix; add all dry ingredients. Bake in tube pan at 350° until done.
Butter 8 or 9-inch square pan. Set aside. In heavy 4-quart saucepan, combine sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly until mixture comes to a full rolling boil. Boil without stirring, to 234° (soft-ball stage) or until syrup, when dropped into very cold water forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.) Remove from heat. Add butter and vanilla. Do not stir. Cool at room temperature to 110° (lukewarm). Beat with wooden spoon until fudge thickens and loses some of its gloss. Quickly spread into prepared pan. Cool; cut into squares, about 3 dozen candies.
Set out ice cream to soften. Cut butter into dry muffin mix. Place in casserole dish; do not press. Bake at 300° for 5 to 10 minutes until mix begins to brown. Remove and let cool. Reserve 1/2 cup for topping. Press remaining mixture in a 9-inch pie plate. Add softened ice cream and top with crumb mixture. Freeze. Top with blueberries from muffin mix and sliced strawberries. Let pie sit about 5 minutes before slicing.
Combine pineapple and pudding mix until thickened. Fold in whipped topping. Spoon into crust. Refrigerate. Decorate top of pie with shavings of chocolate.
Split muffins or bagels. Toast lightly. Spread 1/2 teaspoon olive oil on each (optional). On each 1/2, spread 2 to 3 tablespoons tomato sauce. Sprinkle grated cheese on top, then top with Parmesan cheese. Top with salt, pepper, pepperoni, cooked sausage or whatever is your favorite. Bake in a 450° oven until cheese melts.
In a medium bowl, beat the cream cheese until smooth. Gradually stir in pineapple, half the walnuts, green pepper, onions and salt. Wrap in plastic wrap and place in bowl. Chill. Remove cheese ball wrapped in plastic and shape into a ball. Coat the outside with chopped walnuts.
Beat egg whites until stiff, but still shiny. Add sugar gradually, beating in well. Mix in almond extract, coconut and corn flakes.
Soften yeast in lukewarm water. Scald milk; add shortening, sugar and salt. Cool to lukewarm; add 2 cups flour. Beat well; add softened yeast and eggs. Mix well. Add enough flour to make a soft dough; turn out on lightly floured board and knead until satiny. Place in greased bowl; cover and let rise until doubled. Punch down and let rest 10 minutes. Roll out to sheet about 5 inches wide and 1/2-inch thick. Brush with oleo and sprinkle with sugar and cinnamon which have been mixed together. Fold over in thirds. Roll out to 1/2-inch thick. Repeat, spreading with oleo and sprinkle with sugar and cinnamon. Fold again in thirds. Cut into thirds. Cut into strips 3/4-inch wide by 3 inches long. Twist dough strips by turning ends in opposite directions. Place on greased baking sheets. Let rise until doubled. Bake 20 to 25 minutes in a 350° oven. Yield: 2 dozen.
Cream sugar and butter. Add molasses and eggs. Add flour with spices. Put soda in cup; pour hot water and stir. Put into cake mixture and bake at 350° until done.
Drain 1/2 package of frozen sliced strawberries; set remainder aside for garnish. Puree drained frozen or fresh strawberries in blender or sieve to equal 1/4 cup puree. Beat cream with confectioners sugar until stiff; fold in strawberry puree. Makes about 1 cup of topping.
Brown hamburger, onions and bell peppers in butter. Cook potatoes and carrots until almost tender; add to hamburger along with the seasonings. Mix flour with water and add to thicken. Simmer 30 to 45 minutes, adding more water as needed. Serves 4.
Preheat oven to 350°. Pour water over the nuts and dates on which soda has been sprinkled. Let cool. Cream the shortening and sugar. Add egg, flour, dates and nuts to the mixture. Bake in small loaf pan about 45 to 50 minutes.
In a large skillet, cook bacon over medium heat until crisp. Remove bacon; pour off all but 3 tablespoons of drippings. Add onion. Reduce heat to low. Cook, stirring occasionally, 10 minutes or until golden. Remove from heat.
Wash all vegetables. Boil water until it starts bubbling. Pour macaroni out of box into boiling water. While noodles are cooking, boil your eggs. Let macaroni cook 15 minutes, or until desired tenderness. Drain macaroni, peel eggs, cut eggs into macaroni, then add mayonnaise, diced green pepper, onion and tuna. Add to the macaroni, then add a pinch of salt and pepper. Mix together and refrigerate and serve cool.
Beat eggs for 5 minutes on high speed of electric mixer. Add gradually sugar, baking powder, pumpkin, flour and cinnamon. Pour into long baking pan lined with wax paper. Bake at 375° for 15 minutes. Turn out onto another piece of wax paper, sprinkled with powdered sugar. Remove top piece of wax paper and roll the cake jelly roll fashion. Cool in the refrigerator. When cake is completely cooled, unroll and spread the inside with filling.
In blender, combine milk, pudding mix and vanilla. Cover and blend until smooth. Add ice, cover and let stand 3 minutes to thicken.
Combine butter, sugar and cocoa in pan over medium heat. Stir until butter is melted. Remove from heat. Beat in eggs one at a time. Add vanilla. Stir in flour and pecans. Pour into pie shell. Bake in 350 oven till set. Serve warm. Store in air tight container.
Soften cream cheese and add shredded crab, ginger, garlic and scallions. Mix thoroughly. Separate and lay out wonton wrappers on flat surface. Drop one small spoonful of mixture in middle of wrapper. Dip index finger in milk and moisten surface of two sides of wrapper. Fold wrapper into triangle and lift two points and twist together with a dab of milk so they will stick together. Drop in hot oil and cook for approximately 5 minutes or until golden brown. Serve warm with sweet and sour sauce or hot mustard sauce.
Dissolve lemon gelatin in 1 3/4 cups hot water. Add remaining ingredients and refrigerate to congeal.
Cream oleo and sugar. Add eggs and beat well. Add bananas, sour cream and vanilla. Mix in dry ingredients. Bake at 350° for 45 minutes in a 9 x 13-inch pan or 1 hour in tube pan.
Brown sausage; add onions, celery and pepper until tender. Add pimento, mushrooms and chicken broth. Put rice in large casserole dish and pour mixture over rice. Cook at 325° for 30 to 40 minutes, until rice is tender.
Mix first 5 ingredients until smooth. Pour into ready made graham cracker crust (or into a spring-form pan with a prebaked crust). Bake at 325° until center is set, about 1 hour. Cool.
Mix eggs, milk, sugar, cinnamon and nutmeg all together; pour over French bread in baking dish. Sprinkle brown sugar and pecans over top. Cut butter in chunks and place on top. Cover with foil. Bake at 350° for 25 minutes or until butter and sugar melt well.
May use any type of pizza crust. Put sauce on crust, then layer ingredients any way you prefer. Top with cheese. Bake at 250° to 300° until crust is done and toppings melt together.
Blend cream cheese and margarine together. Add sugar, beating slowly. Add eggs 1 at a time, beating slowly after each addition. Add a small amount of flour at a time. Add vanilla and beat well. Pour into well-greased and floured tube pan. Bake at 350° for 1 hour and 30 minutes.
In a saucepan, bring sugar and water to a boil. Boil for 10 minutes; remove from the heat. Stir in the lemon, orange and pineapple juices. Refrigerate.
Prepare cake mix as directed, using eggs and oil according to package directions. Pour half the mix into a greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes.
Place cake mix and pudding in a large mixing bowl. Add oil and sherry. Start mixer on low speed. Add eggs, one at a time, beating after each one. Then turn mixer to high speed for five minutes. Pour into well-greased tube pan or Bundt pan. If you use tube pan, bake at 300° for 45 minutes. If you use Bundt pan, bake at 350° for 45 minutes.
Brown ground beef and onion together until onion is cooked, but not brown. Add tomato sauce and simmer 30 minutes. Blend cream cheese and sour cream together. In buttered, 3-quart casserole dish, make layer of noodles, cheese mixture and tomato sauce. Repeat layers, ending with tomato sauce. Sprinkle Parmesan cheese on top and bake 30 minutes at 350°.
Stir together flour, baking powder, cinnamon and ginger. Combine egg, applesauce, honey, oil and apple juice. Add to flour mixture. Stir just until flour is moistened. The batter should be lumpy. Fold in pecans and raisins. Fill 12 greased muffin tins 2/3 full. Bake at 400° for 20 to 25 minutes until lightly browned. Serve warm.
Make white sauce by combining margarine, flour, salt, pepper and milk. Cook until thickened. Pour over peas and potatoes in casserole dish. Toss bread crumbs in melted butter. Add cheese for topping. Bake at 425° for 10 minutes.
Cook onion in 1 teaspoon butter until tender. Combine egg and milk in buttered 1 1/2-quart casserole dish. Stir in cornbread mix. Add onion and half of the cheese. Sprinkle remaining cheese and poppy seed over the top. Drizzle melted 2 tablespoons of butter over top. Bake in 400° oven for 20 to 25 minutes. Serve hot. Makes 6 servings.
Cream together margarine, cream cheese and powdered sugar. Mix with milk, pudding mix and Cool Whip. Crush cookies in food processor. Begin with a layer of crushed cookies, add 1/2 of pudding mixture. Repeat layers and end up with crushed cookies on top.
Preheat oven to 400°. Cut a sheet of the defrosted puff pastry into 3 equal pieces, lengthwise, and put them onto a parchment-lined (or foil-lined) cookie sheet. Brush the surface of the puff pastry with the egg and milk mixture, and bake according to package instructions. Leave to cool. When cool, slice each piece of puff pastry, now risen, in half the long way with a serrated knife. Spread three halves with the creme fraiche (or sour cream or soft, room-temperature cream cheese) and top with smoked salmon and a sprinkling of chives or scallions. Cover with the other half of the "sandwich" and cut each of the three long "sandwiches" into four or five pieces.
Beat the cake mix, flour, oil and eggs together in mixer for 4 minutes. Dissolve the jello in 1/2 cup boiling water. Let cool. Add the strawberries to the jello. Add to the first mixture. Beat 4 minutes. Bake in two 9-inch cake pans at 350° for 40 to 45 minutes.
Prepare ahead 4 slices bread crumbled. Place on bottom of a 9 x 13-inch baking dish. Brown and drain sausage. Spoon meat over bread. Sprinkle Cheddar cheese over mixture. Beat eggs, milk, mustard, salt and pepper together and pour over bread and meat mixture. Bake 35 to 40 minutes at 350°.
Combine egg yolks, cream cheese, condensed milk and lime juice in food processor or blender; process until smooth. Pour into crust. Bake at 300° for 10 minutes. Remove from oven; let cool at room temperature for about 10 minutes, then refrigerate until chilled. Garnish with whipped cream and lime zest or cartwheels before serving. Yields 1 pie.
Combine sour cream, chili powder and 1/2 teaspoon salt; set aside. Mix beef, chilies, cheese, 1 t salt, cumin and pepper. Shape into 4 patties. Broil 8-10 minutes on each side. Top each patty with 2 T sour cream.
Place lettuce in bottom of large bowl. Layer mushrooms, onion, bacon, cheese and peas. Combine mayonnaise and sugar; spread on top, being careful to seal the edges. Garnish with shredded cheese. Refrigerate at least 24 hours.
In medium bowl, combine chicken, shredded cheese, vegetables, soup and onion; mix well. Separate crescent dough into 4 triangles; press to seal. Spoon about 1/2 cup chicken mixture on one half of rectangle. Bring remaining half of rectangle over meat mixture and press edges with fork to seal. Bake on ungreased cookie sheet at 400° for 12 to 15 minutes until golden brown.
Combine all ingredients in a small bowl and mix well. Serve as a dip with raw vegetables.
Combine all ingredients; store in an airtight container. Sprinkle on chicken or beef before grilling or baking.
In a saucepan over medium heat, place dates, butter and sugar. Stir constantly until melted. Slowly add slightly beaten eggs; cook until thickened. Add vanilla. Remove from heat. Add Rice Krispies and nuts. Stir. Roll in balls, then roll in coconut until covered. Cover and place in icebox to chill.
Melt margarine. Meanwhile, on wax paper, combine bread crumbs, cheese, basil, oregano, garlic salt and salt. Dip chicken in margarine and roll in crumbs to coat. Place in ungreased baking dish. Bake at 375° for 50 to 60 minutes.
Combine rice, salt and pepper in a 9 x 13 inch pan, ungreased. Dot the top with butter and pour boiling water over top. Stir until butter is melted. Cover and bake at 350° for 45 minutes. Do not peek or stir. Serves 12 to 15.
Puree the bananas in food processor. Add the sugar, eggs, oil and vanilla and process just until blended. Add flour, salt, baking soda and nutmeg. Mix until combined. Add nuts and currants. Pour into greased and floured pans. Bake at 325° for 60 to 70 minutes or until toothpick comes out clean. Let cool in pan for 10 minutes. Remove from pan and cool completely.
Preheat oven to 400°. Caramelize 3 tablespoons white sugar in a baking dish. Caramel must cover surface of dish. Use baking dish that is round, about 4-inches deep and 9-inch width. Gently beat egg yolks with one whole egg. Add condensed milk; beat gently. Add vanilla extract. Butter a cooled baking dish. Pour mixture into the caramelized dish. Cover tightly with foil. Bake 1 hour over a water bath. Leche Flan is cooked when toothpick comes out clean.
Layer ingredients starting with lettuce on bottom in a long pan. Mix mayonnaise and sugar and spread on top. Cover with foil and let stand 10 to 12 hours. Whe ready to serve, grate some Cheddar cheese on top and garnish with tomatoes.
Mix pudding mix and pineapple. Add marshmallows and nuts. Blend in Cool Whip.
Clean and shred cabbage. Saute onion in butter in a pot. Add cabbage and milk very slowly until cabbage is soft and milk is thickened. Season with salt and pepper; put in a shallow oven-proof dish. Sprinkle with bread crumbs. Dot with butter and put under broiler for 3 to 5 minutes.
Heat oven to 350°. Cut meat into 1-inch cubes; coat with flour. Melt shortening in skillet; brown meat. Add onion; cook and stir until onion is tender.
Heat to a boil all but the vanilla, nuts and butter. Make it a rolling type boil for about 30 minutes. Test at 15 or 20 minutes. Do not stir as it makes it too sugary, just clean sides of boiling syrup with a spoon.
Mix dry ingredients. Add eggs, then fruit. Pour in greased 8 x 12-inch pan. Sprinkle topping over batter. Bake 45 minutes at 325°. Serve room temperature with Cool Whip.
Place ingredients in jar in order listed. Keep in refrigerator. Two or 3 recipes needed to fill 1 gallon jar.
For sauce, in a 2-quart saucepan cook onion and garlic in hot oil until tender. Add undrained tomatoes, tomato sauce, sugar and 1 teaspoon oregano, thyme and bay leaf. Bring to boiling and reduce heat. Simmer, uncovered, for 20 to 25 minutes, or until thickened. Remove from heat, discard bay leaf.
In large bowl, combine all ingredients. In pan, shape into a loaf. Bake for 1 hour at oven at 350°. Makes 8 servings.
Heat the oil in a medium-sized pot and stir-fry the onion until golden brown. Add the garlic and prawns. Stir-fry for 3 minutes. Add the salt, lemon juice, tomatoes, parsley, pepper, cayenne and coconut milk. Simmer for 5 minutes. Serve with Brazilian Rice with coconut milk. Serves 4 to 5.