HumbleIntelligence/food-ner-1-Million huggingface dataset:
Shell and devein shrimp. Rinse shrimp under running cold water. In a bowl, mix shrimp with soy sauce, minced ginger root, cornstarch, crushed red pepper and garlic. Set aside. Trim ends from green beans. In a 12-inch skillet over high heat, in 1/2-inch boiling water, heat green beans to boiling. Reduce heat to low. Cover and simmer 5 to 10 minutes until green beans are tender-crisp; drain. Wipe skillet dry.
Combine in blender and process until desired consistency. Let set in refrigerator for at least 6 hours before serving for flavors to combine.
In a large skillet, saute the squash and onion in butter until tender. Remove from the heat; stir in remaining ingredients. Transfer to a greased 1-quart casserole. Bake, uncovered, at 350°. Yields 6 servings.
Cook sugar and syrup 4 minutes on High heat. Add peanuts; stir and cook 4 minutes again on High heat. Add butter and vanilla and cook again for 1 1/2 minutes. Thoroughly fold in soda. Pour into buttered pan. Let set for 1/2 hour before breaking into pieces.
Cream shortening and sugar; add eggs, one at a time, mixing well after each egg. Add buttermilk and flavorings; mix and add dry ingredients, mixing well. Melt chocolate over double boiler. Add to cake mix and blend. Pour mixture into a greased and floured Bundt pan. Bake at 300° for 1 hour. After turning out of pan, put a powdered sugar frosting glaze over it or eat plain.
In large saucepan, boil margarine, sugar and milk. Stir constantly, boiling for 5 minutes over medium heat or until reaches 234° on candy thermometer. Stir constantly to prevent scorching. Remove from heat. Stir in chocolate chips and remaining ingredients until well blended. Pour into greased 13 x 9-inch pan. Cool at room temperature. Makes about 3 pounds.
Mix sour cream and taco mix. Spread out flat on plate. Then layer with Cheddar cheese, the olives, scallions, tomato and the peppers (peppers optional).
Saute onion and celery in hot oil until soft. Add remaining ingredients. Cover and simmer until vegetables are tender, about 30 to 45 minutes. Serve with corn bread or buttery crackers.
Roll pheasant in flour with seasonings. Brown in shortening. Place in casserole. Combine remaining ingredients and pour over pheasant. Cover and bake at 350° for 1 1/2 hours. Serve over wild rice.
Cook broccoli and drain. Arrange in baking dish. Put cooked chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine crumbs and butter. Sprinkle on top of casserole. Bake at 350° for 25 to 30 minutes.
Cream butter with sugars. Add beaten eggs. Add spices and then stir in flour and nuts. Mix well. Form in a roll in wax paper and put in icebox overnight. The next day slice thin and bake in a hot 400° oven about 8 minutes. Watch close so they don't burn.
Combine the sugar and water in a medium size saucepan. Bring to a boil. Remove from heat and stir in the gelatin, stirring until completely dissolved. Add remaining ingredients (except 7-Up or Sprite) and stir to mix well. Pour into two 1-gallon plastic containers and freeze. Remove from freezer 1 to 2 hours before you plan to serve it so that it will begin to thaw. Break up the punch a little before pouring it into the punch bowl. Pour in the 7-Up or Sprite and gently slush the mixture using a dull knife. You will probably want to divide this punch into portions when serving, especially if you don't have a large punch bowl.
Brown chops in skillet. Remove excess fat. Season with salt and pepper. Add soup, water, celery and thyme. Cover skillet and let simmer 30 minutes. Stir in rice. Cover and cook over low heat about 20 minutes until rice and chops are tender.
*Or use 2 (8 ounce) cans tomato sauce mixed with 1/2 cup water.
Drain juice from cherries and pineapple. Two cups of juice are needed. Add water to make this amount. Bring juice to a boil and pour over jello, stirring, until completely dissolved. When cool, add Cokes; stir and chill until partly congealed. Add cream cheese and beat until it is dissolved; add cherries, pineapple and nuts. Chill overnight.
Mix pie filling according to directions on box; let cool. Bake pie shell and let it cool. After filling is completely cooled, mix the cream cheese. Add to pie filling. Take the egg whites and beat stiff. Fold into filling with cream cheese added. Pour into cooled crust and top with Cool Whip. It's delicious!
Mix cornstarch, 1/2 cup sugar, water and salt. Cook until thickened, stir constantly. Beat egg yolks and 1/2 cup sugar. Blend some of hot mixture into egg. Stir into hot starch mix. Boil a few minutes. Add lemon juice and butter. Stir a while longer. Set aside to cool.
Spread melted butter and lemon juice over bottom of shallow baking dish that will hold 6 bananas. Stir butter and lemon juice together until blended. Turn bananas in dish until well coated with butter mixture. Put sugar and cinnamon in small bowl and stir with fork to blend thoroughly. Sprinkle sugar mixture evenly over bananas. Bake at 375° until butter begins to bubble, 18 to 20 minutes. Turn bananas over once after 10 minutes. Sprinkle coconut over bananas about 5 minutes before they finish cooking. Makes 6 servings.
Combine all ingredients in a small saucepan and heat over low heat for 2 to 3 minutes. Do not allow to boil. Serve over fish.
Dissolve yeast in hot water. Set aside. Add sugar to oleo. Add oleo to water. Beat egg and add to other ingredients. Add flour. Beat with a spoon. Cover mixture and refrigerate. Cook as needed.
Boil noodles until tender. Put shortening in skillet with chopped onions, meat, garlic and green pepper. When noodles are cooked and drained, add 1 can corn and 1 can olives (drained). Add tomato soup and 1/2 grated cheese. Put in baking dish and sprinkle rest of cheese over top. Heat through in oven 1/2 hour at 375°.
Saute the first 6 ingredients. Add the flour, milk, seafood and pimentos. May add can of water chestnuts if desired. Top with 1/2 cup bread crumbs. Bake or broil until hot.
Combine corn meal, salt and fat. Stir in boiling water; beat well. Add milk and eggs; stir. Add baking powder. Turn into greased casserole. Bake for 40 to 50 minutes at 350°.
Mix together. Garnish with 2 oranges peeled and cut up. Add chopped nuts and mini-marshmallows if desired.
Mix flour and yeast in a bowl. Mix molasses and water in a separate container. Slowly add the water to the flour while mixing. I use a large Kitchen Aid mixer because I have one, but mixing by hand is just as good. Add more water if dough is too dry. Knead. My mixer with a dough hook takes about five minutes. Allow dough to rise in a Pam-coated, covered bowl until about double in size.
Combine first 7 ingredients in saucepan and boil for 1 minute. Cool. Mix in other ingredients and bake for 30 minutes at 350°.
Arrange diced potatoes and ham cubes in a shallow buttered casserole. Stir together cheese, sour cream, eggs, green onion and seasoned salt. Pour mixture over ham and potatoes. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes or until set.
Cut hot dogs in 4 pieces each. Cut an x on the ends of each piece or 1 slit on the end of each cocktail sausage.
Butter the insides of the jars, being careful not to get any butter on the top inch of glass. Fill jars half full of bread batter. Pop into oven without lids and bake about 45 minutes. (If the jar loaves are done, they'll have the texture of regular bread, if they're not quite done, they'll feel and taste like bread pudding.) Remove each jar and screw a heated lid on tightly. The sealed bottle-bread will keep without refrigeration.
Spread pie filling on the bottom of a 9 x 13-inch pan. Sprinkle dry cake mix over the filling. Place nuts on top of cake mix. Sprinkle melted butter or margarine on top. Bake for 1 hour at 350°.
Cook in covered casserole dish in 270° oven for 1 1/2 hours.
Dissolve the yeast in water. Set aside. Mix flour, sugar and soda. Cut in shortening and add buttermilk and yeast. Work into flour. Put into Tupperware and refrigerate until ready for use.
Preheat oven to 375°. Press crescent rolls to cover the bottom of a cookie sheet. Bake at 375° for 8 to 10 minutes. Cool completely. Mix together the cream cheese and Ranch dressing until smooth. Spread on cooled crust. Sprinkle vegetables on filling. Press vegetables into crust, filling slightly. Top with shredded Cheddar cheese. Refrigerate and cut into squares before serving. Be sure to refrigerate leftovers.
Sift flour, sugar, cinnamon and soda together. Melt margarine and add other ingredients. Bring to a rapid boil and pour over dry ingredients. Mix well. Add eggs, buttermilk and vanilla to other ingredients. Bake in large flat pan 20 minutes at 400°.
Boil together for 5 minutes. Cool and pour over slaw. Let set several hours or overnight. Refrigerate.
Pour apple juice and rum into 30-cup percolator. Place lemon and orange slices, cloves and cinnamon sticks in percolator basket. Perk through cycle. Serve hot. Yields 5 quarts.
Mix the first 6 ingredients and bring to a boil. (A double boiler works best.) Add the cheese. In a separate boiler, mix the butter and flour. Add to cheese mixture to thicken. Reduce heat to simmer and add the picante sauce, chili powder and lemon juice. Blend well and remove from heat to cool.
Melt butterscotch morsels. Add noodles and nuts. Mix well. Drop by teaspoonful onto waxed paper. Let cool. Store in container.
Cream butter and sugar; add cheese and cream well. Add flour gradually at low speed. Butter casserole dish and put in apples. Cover with cheese mixture. Bake at 350° for 30 to 45 minutes.
Mix in blender the first 3 ingredients. Add remaining ingredients and blend well. Let stand at least 2 hours before serving. Makes 1 quart.
Saute onions and garlic. Brown pork with salt and pepper. Add all ingredients, except chilies. Simmer 2 to 4 hours. Add liquid as needed. Add green chilies for last half hour. Serve with cornbread and Tabasco Chipotle Sauce.
Combine dry ingredients and mix with sweet potatoes. Mix milk and eggs. Combine with sweet potato mixture. Pour into unbaked pie shell. Bake in a very hot oven (450°) for 10 minutes, then reduce temperature to 350° and bake 35 minutes. Makes one 9-inch pie.
Pour milk in a blender. Peel banana; break it in half and add to milk in blender. Add vanilla and ice cubes. Blend for 20 seconds; pour into glass. Serve and enjoy!
Cook lima beans according to package directions and drain. Alternate layers of beans, asparagus and sliced water chestnuts in casserole dish. Mix mushroom soup and milk. Pour over vegetables. Top with grated cheese. Bake in covered casserole for 30 minutes at 300°. Uncover and cook 25 minutes more. Serves 6.
Mix onion, green pepper, sausage, cheese and corn together. Cut biscuits in quarters, dip in melted butter and place a layer in a Bundt pan. Place a layer of vegetable ingredients on biscuits. Repeat layers. Bake at 300° until done.
Line oblong dish with Fritos. Spread cooked rice over the Fritos. Spread chopped onion over the rice. Spread heated chili over this. Put shredded lettuce over this. Add chopped tomatoes over the lettuce. Serve with Mexican style tomato sauce. (You may add chili powder and fried ground beef to the chili; this adds so much.) For a special dish, serve taco flavored Fritos. Add cheese for topping.
Blend ingredients together. Roll into balls and coat with sugar. Bake at 375° for about 10 to 12 minutes.
Mix butter, sugar, eggs, flour, melted chocolate, vanilla and pecan pieces. Put into a greased baking pan and bake until firm in 350° oven. I always triple or quadruple the recipe and bake in a 16 x 11-inch Mirro baking pan.
Saute onion, garlic, carrots, celery and meat in oil. Simmer 5 minutes. Combine seasonings and flour; add to sauteed mixture. Stir. Heat chicken broth. Add tomatoes and rest of ingredients, except tostados and garnishes. Simmer 1 hour.
Cook noodles. Brown hamburger and onion. Mix in all soups. Heat in a 350° oven until bubbly. Serves 10 to 12 people.
Mix milk and lemon juice until thick. Set aside. Drain fruit cocktail and add to milk mixture. Fold in Cool Whip. Pour into baked pie shells and refrigerate.
Combine all ingredients in a blender. Mix well for 30 seconds until slushy. Serve immediately. Serves 6 to 8.
In a skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Add potatoes, water, salt and pepper. Cover and simmer for 20 minutes or until potatoes are tender. Add tomatoes. Cook for 5 minutes. Pour eggs over mixture. Cook and stir until eggs are completely set. Top with cheese. Cover and cook for 1 minute or until cheese is melted. Yield: 4 to 6 servings.
Cut stems off mushrooms and chop into very small pieces. Fry onion, bread crumbs and salt in butter until onions are tender. Stuff in mushroom tops. Broil 10 to 15 minutes.
Use your favorite sweet dough recipe. Cook beans, drain and mash; add salt and sugar. When dough is ready to shape, form into balls the size of a large walnut. Let rise about 30 minutes. Pull apart and place 1 rounded teaspoonful of bean mixture on dough and close by pressing edges together. Place in greased pan and let rise about 30 minutes. Bake in moderate oven for 25 minutes. Serve with hot sauce. (Dough can also be rolled out and cut into 3 to 3 1/2-inch squares and then filled.)
Preheat oven to 375°. In large saucepan, combine all ingredients, except crescent rolls. Cook until mixture is bubbly and thoroughly heated, stirring occasionally.
Bake 1 1/2 hours at 350°. Do not cover. You can substitute 1 can whole cranberry sauce instead of apricot jam. Serve with Rice-A-Roni with almonds.
Mix sweet potatoes, butter and brown sugar together until smooth and creamy. Place a small amount of mixture in palm of hand with a marshmallow in the center. Cover with more potato mixture and form into the shape of a small sweet potato. Roll in crushed corn flakes and place on greased baking pan. Bake at 400° for 5 minutes.
Combine salad dressing mix, oil and spices. Pour over crackers. Stir to coat crackers. Place in a pan. Place in oven for 15 to 20 minutes at 250°.
Mix all together. Freeze for day or more (I always freeze at least 2 nights).
Mix together Cool Whip and dry pudding mix. Add pecans, marshmallows and pineapple. Blend together and refrigerate for 1 hour or more to serve.
Mix all ingredients in bowl except bacon drippings. Put bacon drippings in a 9 x 9 inch pan or black skillet. Heat in oven until dripping cover bottom of pan. Pour in cornbread batter and bake for 20 to 25 minutes at 400.
Mix all ingredients well and stir in the package of chocolate chips. Bake in a greased and floured Bundt cake pan at 350° for approximately 1 hour.
Beat eggs. Mix all ingredients together. Top with grated cheese. Bake for 1 hour at 350°.
Beat eggs in a small bowl. Gradually add sugar and vanilla. Beat well. Blend in melted butter. Combine flour and cocoa; gradually add to egg mixture until well blended. Spread in a greased oblong pan. Bake at 325° for 20 to 25 minutes, until brownie pulls away from edges of pan. Cool in pan before cutting.
Preheat oven to 350°. Pour peaches and syrup into a greased 8 x 8-inch pan. Mix remaining ingredients except butter. Pour over the peaches. Place pats of butter all across the top. Place in preheated oven and cook about 30 minutes or until top is golden brown.
Blend flour, butter and pecans. Press in a 13 x 9-inch pan. Bake for 20 minutes at 350°. Cool. Mix the powdered sugar and cream cheese; blend well. Add Cool Whip; spread over crust. Mix sugar, cornstarch and jello; add remaining ingredients. Cook until thick. Cool. Add 1 quart of sliced strawberries or whole berries. Spread over filling. Chill overnight. Keep refrigerated; do not freeze. Remaining Cool Whip may be served on top, or decorate around edges.
Bring first 4 ingredients to a boil in a 2-quart glass measurer. Boil 2 minutes on High in microwave. Remove from oven and stir in soda. Put popcorn in large brown bag (or Reynolds oven bag). Pour syrup mixture over popcorn. Fold over top of bag and place in microwave. Microwave on High for a total of 4 minutes. Remove bag every minute and shake. Spread caramel corn on waxed paper to cool. Store in tightly covered container.
Mix sour cream and taco seasoning. Spread in a pie plate or any plate with raised sides. Top with chopped vegetables. Serve with tortilla chips.
Preheat oven to 350°. Grease the bottom and sides of an 11 x 7-inch baking dish. Chop the onion. Heat margarine in a small nonstick skillet over medium-high heat until melted. Stir in onion. Saut until tender. Combine onion, chicken, soup, sour cream and milk in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven. Sprinkle baked layer with 3/4 cup of the Cheddar cheese. Arrange biscuits in a single layer over top. Sprinkle with remaining Cheddar cheese. Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately. Yield: 6 servings.
Mix sugar, flour and cocoa. Add butter, egg yolks and milk. Cook on top of stove until partly thick. Place in uncooked pie shell	and bake at 350° until crust is brown. Beat egg whites until stiff (add 2 tablespoons sugar per egg white and 2 teaspoons vanilla). Spread over cooked pie and brown in oven for 5 to 10 minutes more.
Brown meat and onion; drain off fat. Add taco seasoning and enough water to moisten mixture. Mix soups and sauce together. Melt Monterey Jack cheese and Velveeta cheese together. In a 9 x 12-inch pan, layer as follows: 1/2 meat mixture, 1/2 tortilla shells, 1/2 soup and sauce mixture and 1/2 melted cheese. Repeat layers and sprinkle with grated cheese. Bake at 350° for 30 minutes or until cheese browns.
Combine all ingredients in a Dutch oven. Bring to a boil. Add desired number of chicken pieces. Bake at 350° for 1 hour.
Cook the linguini as directed on the box. Immediately cool in cold water; drain. Toss all of the ingredients together in a large salad bowl. Sprinkle with Parmesan cheese.
Combine all ingredients except chocolate chips. Pour into 9 x 13-inch pan. Sprinkle chocolate chips on before baking. Bake at 325° for 45 minutes.
Cover the bottom of a 13 x 9 x 2-inch baking pan with whole graham crackers. Set aside.
Cream shortening, sugar and eggs. Add milk alternating with flour and baking powder. Put batter in greased cake pan. Sprinkle brown sugar over batter and cinnamon over brown sugar. Dot top with small pieces of butter. Bake at 350° for 30 minutes.
In saucepan, bring to boil, margarine, cocoa and water. In bowl, mix together eggs, buttermilk, vinegar, soda and vanilla. Sift together flour, sugar and salt. Add to milk mixture. Add cocoa mixture and mix well. Pour batter into greased and floured jelly roll pan (15 1/2 x 10 1/2 x 1-inch) pan and bake in preheated oven at 375° for 20 minutes.
Saute onions, green onions, celery, parsley and garlic in small amount of fat in large pot. When tender, add sausages and ham. Simmer 15 minutes, stirring occasionally. Add gizzards also. Turn off fire. Peel shrimp. Place hulls in pan of water. Boil 20 minutes. Strain water into pot with other ingredients. Turn on fire. Cook slowly until meats are tender. Add shrimp, crab, necks and oysters. Turn off fire when necks are tender. One-half hour before serving, bring to boil. Add 3 tablespoons file. Mix well. Serve over rice.
Cook macaroni. Mix cream cheese and soup together. Add next four ingredients. Pour into casserole dish. Mix crumbs and margarine and sprinkle over top. Bake at 375° for 35 to 40 minutes.
Sprinkle 3/4 cup sugar into skillet over medium heat. Caramelize sugar. Stir all the time until sugar is golden brown. At once add the hot (scalded) milk. I use part half and half for richness. Combine 3/4 cup sugar and flour. Beat egg yolks until foamy. Add just enough warm milk to make a runny paste. Pour slowly into hot milk mixture until it thickens, stirring constantly. Add vanilla and pinch of salt; then pour into pie shell. Beat egg whites adding about 1/4 cup of sugar, pinch of salt and 1/2 teaspoon cream of tartar. When it stands in peaks, spread on pie. Bake 20 minutes at 350° until meringue is a light golden brown.
First, put a hole in center of bread using a glass turned upside-down. Melt butter in skillet. Butter both sides of bread. Place in skillet. Let one side brown a bit and add an egg to the hole of the bread. Flip the bread over without breaking the yolk. Brown that side as well. There you have a hole-in-one!
Stir beef and pasta sauce together. Spread 1/3 of meat sauce in lightly greased 9 x 13-inch baking pan. Layer 5 noodles, half of Ricotta cheese and half of Mozzarella cheese. Repeat layers. Spread remaining meat sauce over Mozzarella cheese. Slowly pour 1/2 cup of hot water around inside edge of baking pan. Cover with heavy-duty aluminum foil or lid. Bake in 375° oven for 50 minutes. Uncover. Bake 10 minutes more. Let stand 10 minutes before serving. Makes 6 to 8 servings.
Drain juice off all beans. Brown bacon and drain. Add beef and onions, brown. Combine all beans with browned ingredients and put in crock-pot. Combine brown sugar, catsup, vinegar and salt; pour over beans. Add about 1 cup of water and simmer, cook 3 to 4 hours on low heat.
Melt wax slowly in pan on stove. Add chocolate chips and peppermint oil. Dip crackers and place on wax paper.
Mix together. Boil 1 minute and pour over 3 quarts popped corn. Working quickly, form into balls. (I dip my hands in cool water to keep balls from sticking to them.)
In a 4-quart bowl, combine flour, wheat flour, sugar, cinnamon, soda, salt and cloves. Add apples, carrots, coconut, raisins and nuts. Mix well. Add oil, milk, vanilla and eggs. Stir until moistened. Fill 3/4 full in lined muffin tins. Bake at 350° for 20 to 25 minutes. Makes 36 muffins.
In bowl combine, lemonade, condensed milk and half of the Cool Whip. Stir until creamy and smooth. Add drops of red food coloring to make a delightful pink color. Pour into pie shell. Refrigerate. Serve with leftover Cool Whip on top.
Crumble beef into a 1 1/2-quart casserole dish. Sprinkle with mushrooms and onion. Microwave on High for 7 or 8 minutes, stirring twice. Stir in next 5 ingredients with 1 cup water; mix well. Microwave covered on High for 7 minutes; stir once. Stir in buttermilk and parsley flakes. Microwave covered for 2 or 3 minutes or until hot. Yields 4 servings.
Preheat oven to 350°. Butter a 2-quart baking dish or souffle dish. In a bowl mix together garlic, parsley, cheese and pepper. Layer 1/3 of potatoes, then 1/3 of garlic mixture. Dot with 1 tablespoon butter; cut in pieces. Repeat layers; top with potatoes. Pour stock over potatoes and put on the last 1/3 of garlic mixture. Dot with butter. Cover with foil and bake 30 minutes. Uncover and bake 30 to 40 minutes more, until brown and potatoes are tender.
Mix by hand mixer and pour on top of crust. Bake at 350° for 35 to 40 minutes. Cool completely. Refrigerate before cutting. Cut into bars. Refrigerate for up to two weeks.
Saute ground beef and diced onion in frying pan until brown. Grease baking dish and place layer of Tater Tots, ground beef and Cheddar cheese soup. Repeat layers, ending with cheese soup on top. Bake in 350° oven for about 30 to 45 minutes or until Tater Tots are done.
Cook noodles in salt water until done but not soggy. Rinse in cold water and drain. Brown ground beef. Add salt, sugar, pepper and tomato sauce and simmer slowly while preparing remaining ingredients. Combine cream cheese, cottage cheese, sour cream, green onions and green pepper.
Combine butter and sugar; cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beating well after each addition. Stir in flavorings. Pour batter in well-greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes or until cake tests done.
Beat eggs, sugar, and salt slightly. Stir in 3 cups chilled, scalded milk. Cook in top of double boiler over simmering water, until mixture is thick enough to coat spoon. Chill well. Stir in 4 cans cream and 1 cup chilled milk. Add cinnamon and nutmeg. Mix well and chill. Serve in glass with spoon of whipped cream or Cool Whip.
Spray rolls with the cooking spray. Sprinkle with garlic powder and parsley. Toast in toaster oven until brown and crunchy. Serve hot.