HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat broiler to highest temperature. In shallow baking dish or pan large enough to hold shrimp in one layer, melt butter over low heat; don't brown. Stir in olive oil, lemon juice, shallots, garlic, salt and a few grindings of pepper. Add shrimp and turn them in butter and oil to coat. Broil them 3 to 4 inches from heat for 5 minutes, then turn and broil 5 minutes more or until lightly browned. Transfer to dish with cooked linguini and toss with parsley. Garnish with lemon quarters.
Mix flour, soda, salt and spices. Cream shortening and sugar. Add molasses and vanilla; beat well. Add flour mixture and water alternately, beating until well blended after each addition. Wrap dough in foil. Chill overnight.
Pour the drained asparagus in bottom of greased casserole dish. Pour the drained green peas on top of asparagus. Add the grated eggs. Dot with butter or grated cheese. Heat the soup; pour over all. Sprinkle with cracker crumbs. Bake to bubble stage.
Mix well. Add 1 cup of nuts or raisins or both. Bake at 350° for 1 hour and 15 minutes.
Cook broccoli until tender; add cubed, cooked chicken. Drain and rinse both kinds of beans and add to the mixture. Cook and drain pasta; add pasta, sauce and seasoning. Stir well and heat through before serving.
Mix ingredients and make into a large roll. Refrigerate overnight. Slice with a sharp knife into very thin slices and bake at 350° for 10 minutes.
Crush garlic into wine; marinate chicken pieces for 15 minutes. In the meantime, place apricots in blender or food processor, turn into a paste. Add dill and tarragon to paste.
Cream sugar and shortening; add beaten eggs and applesauce. Sift flour, salt, soda and spices and add dates, nuts and vanilla. Bake in 11 x 16-inch pan for 25 minutes in 350° oven. May be topped with powdered sugar icing.
Up to 1 week before serving, slice cucumbers very thinly. In saucepan, combine vinegar, sugar, water and salt; bring to a boil. Layer cucumber and onion slices in jars or container with a cover. Pour hot vinegar mixture over vegetables; add dill on top. Cover tightly and refrigerate. Serve as a salad on greens or with hamburgers, etc., as a relish. Makes 1 quart.
Combine apples, sugar, 2 tablespoons flour, salt and spice. Spread evenly in a fairly deep square baking pan or dish. Combine remaining ingredients and crumble over top of apples. Bake at 350° for 30 minutes or until apples are tender and topping is browned.
Cook spaghetti as directed; drain and cool. Add all ingredients, but tomatoes. Mix well. Cover and refrigerate until serving time. Add chopped tomatoes prior to serving on top.
Cook meat and drain. In 8 cups of water, add all ingredients, except macaroni. Cook 25 minutes. Add cooked macaroni. Cook 5 minutes.
Mix all together well. Press into bottom and sides of pie pan. Add filling and bake. For an unbaked pie crust, bake at 350° for 10 to 15 minutes. Cool slightly; add filling. For cheesecake; press into bottom of spring form pan. Bake at 325° for 15 minutes. Cool, then add filling. This is a good crunchy pie crust or as a topping for fruit crisp. Makes 1 crust.
Place squash in boiling, salted water; simmer 10 to 15 minutes or until tender, but still firm. Drain and cool slightly. Cut squash in half lengthwise; remove and reserve pulp, leaving a firm shell. Set aside.
Broil eggplant on all sides until well cooked. Scrape off skin and mash with a wooden spoon. Add salt to taste. Mix grated onion with 1 tsp. of the oil and add to the eggplant. Add remaining oil to the eggplant slowly, stirring constantly. Add lemon juice and mix well. Serve on bread or crackers. Ethnic Romanian appetizer.
Mix first 2 ingredients together. Mix oleo, cocoa and Coca-Cola in a saucepan and bring to a boil. Pour over 1st set. Mix well. Beat eggs. Add baking soda and buttermilk. Beat. Add marshmallows. Combine with 1st and 2nd set. Beat well. Bake in 9 x 13 greased pan at 350° for 30 to 35 minutes.
Saute onions, then add the chip steak, salt and pepper. Cook until meat loses all pink color. (Do not overcook the steak or turnovers will be dry.) Open up your dough and add some steak and cheese. Fold other half over and pinch ends together to seal. Place on greased baking sheet. Bake at 400° about 20 minutes or until rolls are lightly browned.
Sift flour and baking soda together. Blend butter and sugars together; add eggs. Mix well. Add vanilla and milk. Add flour mixture. Mix well. Stir in oatmeal, chips and nuts. Drop by spoonful on ungreased cookie sheet. Bake at 350° for 15 minutes. Can be used for bars. Press dough in ungreased 13 x 9-inch pan and bake 30 to 35 minutes or until light golden brown. Store in tight container.
Using large iron skillet, melt butter over medium heat. Add garlic, water or wine, shrimp and pepper. Mix and simmer 3 minutes. Add 1/2 pound thawed crab meat stuffing mix and drained crab meat. Mix. Cover skillet and place in oven for 20 minutes. Do not let mixture dry out. Serve sizzling hot with liquid. Good with spinach salad and Zucchini Parmesan.
Pour peaches into pan. Mix margarine, sugar, flour and milk together. Add vanilla. Pour all ingredients into pan. Bake until golden brown.
Mix all ingredients by hand. Place paper fillers in muffin tins; fill 2/3 full. Bake at 350° for 15 minutes or until golden brown. Remove from oven. Immediately remove the paper fillers. In a small bowl melt 1/4 cup margarine. In a separate small bowl mix 1/2 cup sugar with 1 teaspoon cinnamon. Dip warm muffin into melted margarine, then into the sugar/cinnamon mixture.
Heat oven to 350°. Tear bread into pieces until you have 3 cups. Place bread pieces in 8 x 8-inch baking pan. In large bowl, stir in milk, sugar, eggs and cinnamon. Stir well. Pour evenly over bread pieces. Place baking pan in pan of hot water (1-inch deep). Bake 40 to 45 minutes or until knife inserted 1-inch from edge comes out clean. Serve warm or cold.
Combine crumbs, sugar and oleo. Press into a 9-inch spring-form pan. Beat cream cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake at 300° for 50 to 55 minutes or until center is set. Cool and chill. Top with pie filling and refrigerate.
In a large bowl, combine instant vanilla pudding mix and cold milk. Beat until well blended. Let stand for 5 minutes. Add Eagle Brand milk. Fold in 1/2 of Cool Whip.
Brown meat. Add celery and onion; cook until tender. Mix with cooked rice and mushrooms. Bake for 45 minutes at 350°.
Mix pie filling, pineapple, oranges and grapes. Refrigerate overnight. Add apples and bananas just before serving.
Dissolve yeast in warm water. Add 2 cups flour and remaining ingredients. Mix well with electric mixer. Add remaining flour, stirring with a spoon. Cover and allow to rise in a warm place until double in size (25 to 30 minutes).
Toss together lettuce, watercress, green onions and walnuts. Divide among 4 salad plates; refrigerate. Cut stems off figs. Using a small knife, carefully rotate tip of knife to make an opening in the stem of each fig. Form a pocket in the opening with forefinger. Stuff a small chunk of cheese into pocket of each fig. Place cheese-stuffed figs in a baking dish. Bake in a preheated 350° oven for 10 minutes, or until cheese starts to melt. Arrange hot figs on greens on salad plates, allowing 4 figs per serving. Drizzle balsamic vinegar over salads. Yield: 4 servings.
Combine sugar, tapioca, salt and nutmeg. Add rhubarb and fresh strawberries. Mix to coat fruit. Let stand 20 minutes.
Put sugar, coffee, creamer and peppermint candies in electric blender. Cover and process at liquify until well blended. Use 1 tablespoon of blended ingredients with 6 ounces of boiling water. Serves 14.
Cream the pate and cream cheese. Add other ingredients. Mix well and chill. Serves 12.
Cut squash into 1/4-inch slices. Combine the first 4 ingredients in saucepan; cook 6 to 8 minutes or until squash is tender. Drain well. Add	chilies, pimento and cheese. Spoon into a lightly greased 1 3/4 quart casserole. Place egg slices on top and sprinkle corn chips over egg slices. Bake at 350° for 20 minutes or until thoroughly heated.
In a 3 to 4-quart shallow glass serving bowl, make a layer of shredded lettuce. Top with a layer of each of onion, celery, water chestnuts and frozen peas. Spread evenly with mayonnaise; sprinkle with sugar, cheese, salt and garlic powder. Crumble bacon onto salad; sprinkle with chopped egg. Arrange tomato wedges around salad.
Combine all together. Bake at 350° in a large baking pan for 45 minutes; stir after 20 minutes. Serve with loaf of French bread.
Combine mayo, cheese, green chiles, 1/2 can of olives, Tabasco and garlic powder. Mix well and place in an 8 x 8 x 2-inch baking dish or glass pie dish. Bake at 325° for 30 minutes or until bubbly. Garnish with a ring of olives, tomatoes and green onions.
Dissolve Jell-O in 1 cup boiling water and 1 cup cold water. Set in refrigerator until thickened (like honey). When Jell-O is thickened, whip until foamy. Fold in whipped cream, one cup of cheese and pineapple. Put in a 9 x 13-inch pan. Top with remaining 1/2 cup cheese.
Cook macaroni according to package directions. Drain, rinse with cold water and drain again. Mix with real mayonnaise and onion. Cool. Add remaining ingredients. Chill.
Saute mushrooms and scallions	in butter. Thaw frozen vegetables in large pan over medium heat.	Add soups and milk or water. Continue simmering	until soup is well mixed and of uniform consistency. Add mushrooms and scallions.
Mix all ingredients well and pour into unbaked pie shell. Bake for 45 to 60 minutes at 400°.
Drain oranges and add water to juice to make 1 1/2 cups liquid. Bring to a boil and add to Jell-O. Stir until dissolved. Add sherbet and stir until melted. Chill to consistency of egg whites. Fold in oranges and pineapple with juice. Chill until set. Garnish with cherries or strawberries.
Beat eggs well. Add sugar, salt and vanilla. Add Milnot; add any flavor instant pudding. I've use French vanilla and pistachio. Add milk to fill ice cream maker to line indicated.
Dissolve gelatin in boiling water; add ice cream and mix until dissolved. Refrigerate until slightly thickened (approximately 30 minutes). Fold in remaining ingredients (except kiwi fruit). Pour into pie shell. Garnish with sliced kiwi fruit. Refrigerate 3 hours before serving.
In a saucepan, combine Worcestershire sauce, water, catsup, pineapple juice, brown sugar substitute and pepper. Bring to a boil; reduce heat and simmer 10 minutes. Combine sauce and margarine in a shallow baking dish. Marinate chicken for 15 minutes, turning occasionally to coat all sides. Grill or broil about 3 minutes on each side or bake at 350° for 15 minutes.
Process cream cheese in food processor. Add finely chopped cucumber, salmon, lemon juice, and 1 tsp. watercress. Mix until well blended. Cut 2 rounds of each bread slice. Spread cheese mixture evenly on one side of bread rounds. Spread edges of sandwiches with butter. Dip edges in 1/2 c. minced watercress. Cover and chill for 2 hours.
Peel husks and silks from corn. Place ears in a kettle; pour in boiling water to cover. Heat to boiling again; cook 5 minutes; drain. Cool until easy to handle, then cut corn from cobs. (There should be 8 cups.) Combine corn with remaining ingredients in kettle; heat, stirring several times, to boiling. Cook, uncovered for 20 minutes. Ladle into hot sterilized jars; seal following manufacturer's directions. Cool jars, label and date.
In large pan melt butter, chocolate chips and peanut butter on low heat. Mix well. Mix cereal and peanuts together, then pour into melted mixture and coat thoroughly. Put powdered sugar in brown paper trash bag. Pour cereal mixture in bag and shake until well coated. Everyone loves this!
Season chops with salt and pepper. Then marinate in a mixture of the other ingredients for 4 hours or overnight. Grill the drained chops for 6 to 8 minutes on each side for a medium rare (pink center).
This works great in a crock-pot. Either way, add all ingredients, except cream. Simmer and stir occasionally for about 1 hour. Add cream and serve.
Drain vegetables and put in a large flat dish. Combine sour cream, mayonnaise, soup, onion and cheese. Mix well. Put on top of vegetables. Salt and pepper to taste. Crush crackers and spread on top. Dot with butter. Bake at 350° for 25 minutes.
Brown chicken in olive oil. Add salt and pepper to taste. Remove chicken from pan and deglaze with the juice of one lime. Add butter and stir until mixed. Add dill and chives. Pour over chicken and serve immediately. Serves 3 to 4.
Put all ingredients in a large pan. Cook slowly until it forms a soft ball in water or measures soft ball stage on a candy thermometer. Take off stove and add 4 teaspoons butter, 2 or 3 drops red food coloring (optional) and 1 cup powdered sugar. Stir until it begins to thicken real good (which it does quickly). Drop on waxed paper or into buttered muffin pans to cool.
Layer lettuce, cauliflower, onion and bacon in large bowl. Mix mayonnaise, Parmesan cheese and sugar and spread over salad, sealing edges. Make a day ahead. Mix when ready to serve. Very large recipe.
Brown the hamburger. Add onions and celery and cook until soft. Add kidney beans and ketchup and simmer until heated through and flavors blended.
Sift and measure flour. Add spices and soda; sift again. Cream the shortening. Add sugar gradually. Add egg and molasses. Beat well. Add raisins. Add milk and dry ingredients alternately. Drop by teaspoon, 2 inches apart, on greased cookie sheet. Bake in a moderate oven, 350°, for 8 to 10 minutes.
Heat milk to lukewarm. Mix 1/2 cup flour in a little warm milk, enough to make a paste. Add the eggs and beat well. Add to warm milk. Add rennet tablet which has been dissolved in the warm water to milk mixture immediately, stirring slowly until it curdles. Let stand for 2 1/2 to 3 hours in a warm place. Then drain off whey. Put in a baking dish. Cut in the sugar and cream and bake at 350° until done. Serve with lingonberries or strawberries.
Mix ingredients well. Bake at 350° for 1 to 1 1/2 hours, until bubbly and gold on top.
Combine undiluted frozen juice concentrates with water and sherry. Chill. Just before serving, add sparkling water or ginger ale. Garnish with twists of fresh lemon, lime and orange peel, if desired.
Dissolve yeast in hot water. Add remaining ingredients. Stir and then knead together. Let rise in extra greased bowl about 1 1/2 to 2 hours. Also grease top of dough. Punch down, divide into 3 rolls (like clay snakes) and braid onto greased pan. Let rise again for 3/4 hour. Brush top with egg yolk. Bake in a preheated oven at 375° for 20 to 25 minutes.
Beat eggs until lemon colored, then add sugar gradually, beating constantly with electric mixer. Add vinegar and vanilla. Stop beating with mixer and stir in melted butter. Pour into a pastry and bake at 350° about 35 to 40 minutes or until golden brown.
Spoon sherbet into a large punch bowl. Pour ginger ale over sherbet. Stir gently with ladle. Ladle into cups. Yum!
Place sliced bananas in cooled crust. In a 2-quart glass bowl, mix together sugar, cornstarch and salt. Stir milk in gradually and cook on High for 9 minutes. Stir frequently.
In an ungreased 13 x 9-inch casserole, mix dry rice, mushroom soup, parsley, milk and undrained mushrooms.
Brown hamburg, onions and green pepper. Add taco seasoning, chili powder, tomato soup and tomato sauce; mix well. Stir in cheese until melted. Add red pepper flakes to taste. Place in crock-pot; simmer for about an hour.
Cream butter and sugar; add all other ingredients and mix well. Then add mashed bananas. Bake in 3 layers at 350°.
In a large pot, combine water, crabmeat and garlic. Bring to a boil. Fry shrimp in oil until firm. Remove shrimp and put in the pot. Saute onions in oil and add to pot. Pour leftover oil into a cup and add oil to bring level back up to 1/4 cup. Make a roux with the flour and oil*. Slowly add roux to pot. Stir and add salt, pepper and parsley. Simmer for about an hour. Add oysters and cook another 10 minutes. Skim off fat. Serve over rice. Sprinkle file over each individual serving. Do not cook the gumbo after file has been added, for this will make it stringy. Serves 8.
Combine cake mix, butter and 1 egg; press into a 9 x 13 x 2-inch pan.
Cream brown sugar with butter. Add beaten egg and mix well. Sift flour with soda; add to first mixture. Add nuts, if you wish. Form dough into rolls. Wrap in waxed paper or foil and chill several hours in refrigerator. Bake on ungreased cookie sheet at 350°. The rolls of dough can be frozen and then thawed before slicing for cookies.
Beat eggs. Add sugar, melted margarine and vinegar. Add coconut, pecans and dates and pour into unbaked pie shell. Bake in 350° oven for about 40 minutes. Makes 1 pie.
Preheat oven to 425°. In saucepan, place sweet potatoes, milk and butter; heat until butter is melted. Mash potatoes. Add salt, pepper and orange rind. Form into 4 balls with marshmallow in center of each. Be sure marshmallows are completely covered. Roll balls in egg, then in cereal. Bake in pie pan for 20 to 25 minutes, or until crusty. Makes 4 servings.
As a compliment to potatoes, fish, chicken or just plain rolls, add any of the above to margarine or butter.
Chop broccoli, cauliflower and onion in small pieces. Mix salad dressing and sugar; toss salad ingredients together. Add crumbled bacon, cheese and sliced or chopped eggs. Mix good. Chill for 2 to 3 hours before serving.
Toss blueberries with 2 tablespoons flour. Set aside. Combine remaining flour with dry ingredients and set aside. Combine cream cheese, lemon juice and vanilla. Beat until smooth. Add butter and milk; stir just until moistened. Fill paper-lined muffin pans 2/3 full. Bake at 400° for 18 to 20 minutes. Remove from pans immediately.
Boil eggs; peel, split in half and remove yolks. Mix yolks with other ingredients and put back in egg whites.
Place nutmeg, allspice, cloves and cinnamon sticks in a spice bag. Then place the spice bag and all remaining ingredients in a pot. Heat ingredients and allow to simmer for 15 minutes. Serve hot.
Combine corn meal, salt and baking powder. Add fat and stir in water to make soft dough. Make small cakes 1/2-inch thick. Bake. Brown on both sides on hot greased griddle.
Cook pasta in broth and water in skillet until just tender. Do not drain. Add soup, milk and tuna. Top with cheese. Mix bread crumbs and butter. Sprinkle on top. Heat through. Serves 4.
Place chicken in 2-quart baking dish. Combine tomato sauce, oregano, chopped parsley, garlic salt, onion powder and sugar. Pour over chicken. Cover and bake at 425° for 15 minutes. Top with olives and Mozzarella cheese and continue to bake, uncovered, for 10 minutes. Serves 4.
Chop onion and garlic; heat in oil in big pot. Include bay leaves at this point. Add vegetables in order listed, all chopped. Saute over medium heat until limp and mushrooms have given up their juice. Add can of tomatoes, paste, wine and sugar. Cook on simmer for 1/2 hour. Add spices at the end to maintain their flavor. Serve with any shape of pasta.
Preheat oven to 350°. In a large bowl combine first 4 ingredients. Thoroughly blend. Using 1 teaspoon of dough for each cookie, shape with hands into 2-inch logs. Place 1/2-inch apart on ungreased cookie sheet. Bake in a 350° oven for 13 minutes. Cool thoroughly.
Spray a baking pan with Pam. Put crumbs in shallow bowl. Spread each fillet thinly on both sides with mayonnaise, then press lightly in crumbs, coating evenly. Add more crumbs, if needed. Arrange in a single layer in pan. Bake in a very hot oven (400° to 425°) for 8 to 10 minutes or until fish flakes easily.
Mix all ingredients except broccoli in blender. Stir into drained broccoli and mix. Pour into pie crust. Bake at 350° for 50 to 60 minutes or until inserted knife comes out clean. Garnish with paprika.
Melt the margarine in saucepan. Add the milk and sugar; bring to boil. Remove from stove. Add the chocolate chips and marshmallows. Blend well; frost cake.
Mix sugar and water; bring to a boil. Boil 8 to 10 minutes. Let cool. Pour into a jug and mix by shaking. Serve anytime.
Layer the first 4 ingredients. Tear lettuce and cauliflower into bite size pieces. Crumble bacon and chop onion. Mix next 3 ingredients for sauce and spread over top of salad. Cover and refrigerate overnight. Toss just before serving.
Prepare pudding mixes in a separate container, using skim milk instead of water. Split ladyfingers in half crosswise; spread each bottom half with 1 tablespoons vanilla pudding. Cover with top half of ladyfinger to make an eclair. Spread 1 tablespoon chocolate pudding on top of each "eclair". Drop 1 teaspoon Cool Whip lite in center of eclair. Chill. Serves 4 (2 per person).
Put melted margarine in 9 x 12-inch baking pan. Combine the remaining ingredients with some of the melted margarine. Mix well. Pour into baking pan and cook at 350° for 45 minutes.
Sift together the flour and sugar. Cut flour mix into margarine like making pie crust. Press into a 9 x 13-inch baking pan. Bake in glass dish in a 350° oven or metal pan at 375° for 15 minutes or until lightly browned.
Combine sugar, milk and cocoa, cooking over medium heat until soft ball; then cook 1 minute longer. Remove from heat and add butter until melted. Add peanut butter, mixing quickly; then add oats, mixing quickly. Spoon on wax paper and cool.
In large bowl, combine first 6 ingredients. Pour half over chicken; cover and marinate 1 hour. For pasta salad, combine tomato, green onions, peppers, black beans, corn and pasta with marinade in bowl; toss to coat. Cover; chill. Spray grill or broiler rack with nonstick cooking spray before ignition. Grill or broil chicken, turning and basting with marinade, 10 minutes or until done. Thinly slice and serve with pasta salad on lettuce lined platter.
Put chicken pieces in greased casserole. Mix soup, melted margarine and broth. Pour over chicken. Place stuffing mix on top. Bake at 350° for 1 hour.
Saute onion in margarine; add cooked broccoli, cheese and mushroom soup. Stir until cheese is melted. Add rice, salt and pepper. Place in buttered baking dish. Bake at 350° until bubbling, about 20 to 30 minutes.
Mix dry ingredients in large microwave bowl. In smaller bowl mix water, oil and food coloring of your choice. Mix in with dry ingredients. Place in microwave. Cook uncovered for 5 to 6 minutes, stirring after every minute. Let cool slightly (until able to work with your hands), store in airtight container.
Sprinkle chicken with salt. Set aside. In a 10-inch skillet, cook onion and garlic in oil for 2 minutes. Add chicken broth and salsa. Bring to a boil. Stir in rice. Arrange chicken breasts over rice.
Combine 1/3 cup sugar with crumbs and butter; blend well. Press into 10 (5 oz.) custard cups to within 1/4-inch of top, using the back of a spoon. Beat cream cheese until fluffy. Gradually beat in 2/3 cup sugar. Add 1/3 cup heavy cream, flour and seasonings. Beat until blended. Add eggs, one at a time, beating after each. Spoon filling into graham shells; place on baking sheet. Bake at 325° for 35 to 40 minutes. Cool completely. Loosen edges with spatula. Chill until serving time. Remove from custard cups. Garnish with whipped cream and cherries. Makes 10 servings.
Combine pork, shrimp and onions. Cook in 1 tablespoon oil for 3 minutes. Add bean sprouts, water chestnuts, ginger, soy sauce, egg yolk, cornstarch, pepper and salt. Mix together and place desired amount of filling on skin and roll. Paste roll together with raw egg white. Heat oil in fryer to 360°. Fry until skins are brown. Makes 36.
Heat oven to 450 degrees. Let pie crust pouch stand at room temperature for 15-20 minutes.
Combine all ingredients in a saucepan and mix well. Simmer, uncovered, over low heat for 20 minutes. Will keep refrigerated for 1 month. Makes about 1 quart.
Mix Special K and coconut. Mix Karo syrup and sugar and bring to a boil. Add peanut butter. Pour this over Special K. Spread on cookie sheet. Do not grease pan. Melt butterscotch chips and chocolate chips. Spread over top. They freeze nicely.