HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook seashells according to package directions. Drain well. Cool. Rinse with cold water to cool quickly. Drain well.
Wrap peaches in squares of pie crust. Bake on cookie sheet at 425° for 40 to 45 minutes. Serve with warm sauce.
Mix brown sugar, flour, and salt. Pour one-half of mixture into the unbaked pie shell.
Cut broccoli into pieces. Should have about 4 cups. Bring salted water to a boil. Add pasta to water. Cook about 3 minutes. Add broccoli and boil about 8 minutes or until tender. Drain and add butter and cream and toss. Add cheese and salt, if needed.
This salad requires layering from the bottom to the top. It's very colorful when made in a large glass bowl.
Spread 1 side of bread with Cheez Whiz. Cut bacon into small pieces and place over Cheez Whiz. Put on cookie sheet. Bake at 400° for 15 minutes, or until cheese is golden brown and bacon is cooked.
Sift first 3 ingredients. Add oil. Beat eggs. Blend in pineapple and vanilla. Pour into flour mixture. Add chopped nuts. Bake in a 9 x 13-inch pan at 350° for 30 to 45 minutes or until toothpick comes out clean. Frost with:
Brown beef; add onion and pepper. Drain fat and add tomato soup. Rinse can with about 1/2 water and add to mixture. Cook on low and add noodles and cook until noodles are tender. Pour in casserole dish and top with grated cheese or Mozzarella cheese. Put in oven until cheese melts.
Combine ingredients; put in a cake pan. Top with the 10 refrigerator biscuits. Bake as directed on package, or until golden brown.
Fry onion in a little butter until transparent. Add sausage, chicken, ham, spinach, mushrooms, tomato sauce and chili powder to drained spaghetti. Add some broth and then add cheese, that you have cut into small chunks. Add more broth as needed to make to mixture pretty soupy. Butter casserole and bake at 325° 10 to 30 minutes.
Preheat oven to 350°. In large saucepan over very low heat, melt morsels and butter, stirring occasionally until well blended. (I use microwave.) Add baking mix, condensed milk and egg. Stir well. Stir in nuts. Spray or lightly grease 13 x 9-inch baking dish. Pour mixture into dish. Bake 20 to 25 minutes. Cool slightly. Cut into squares.
In the graham cracker crust, layer the remaining ingredients. Freeze. Serve with chocolate sauce drizzled over top.
Dice potatoes and slice onions. Cook potatoes and onions in water until tender. Remove onions and stir in milk. Bring to boiling point. Remove from fire and serve.
Remove skins and chop or grind the tomatoes. Add onions and peppers. Mix with salt and let stand overnight. In morning, drain in colander or cheesecloth for 2 hours. Add vinegar, spices and sugar. Boil quickly until thick, then pour into jars and seal.
Mix first 6 ingredients. Prepare broccoli flowerets. Crumble crisp bacon strips. Add to first ingredients. Mix, cover and refrigerate about 1 hour or longer. Enjoy!
Cook and drain broccoli (save juice) and mix with chicken broth. Cook 5 minutes. Mix flour and melted butter; add to soup mixture. Add broccoli and cheese. Stir until blended.
In a large skillet, melt butter; saute onion and garlic until tender. Add shrimp, mushrooms, beef broth and lemon juice; saute 2 minutes. Add wine and parsley. Heat through. Season to taste with salt and white pepper. Remove shrimp from sauce and arrange on plates. Cook sauce 1 minute longer and pour over shrimp. Garnish with parsley. Makes 4 appetizers or 2 entree servings.
Simmer raisins in water to barely cover until water is all absorbed. Set aside to cool. Cream sugar and shortening; add eggs and vanilla. Beat thoroughly. Sift together the dry ingredients, except last sugar, and add to creamed mixture. Stir in raisins. Roll dough into 1-inch balls; roll in sugar. Place balls 2 inches apart on greased cookie sheets. Flatten with bottom of sugar-dipped glass. Bake at 400° for 10 minutes, until lightly browned. Makes 6 dozen.
Blend all ingredients, except ice cubes, in blender container. Add ice cubes, one at a time, and process after each addition. Makes 2 servings.
Combine and cook first two ingredients to a soft ball stage. Add vanilla and stir. Add peanut butter, stir and pour into pan.
Mix all well; put in 9 x 13-inch pan. Top with crushed crackers or breadcrumbs. Bake in a 350° oven for 1 1/2 hours.
Preheat oven to 350°. Sift together in a mixing bowl the flour, sugar, baking powder, salt and soda. Stir in the orange juice, rind, shortening and egg. Mix until well blended. Stir in chopped cranberries and nuts. Turn into a greased 9 x 5-inch pan. Bake for 55 minutes, or until a wooden pick inserted into the center comes out clean. Cool on rack for 15 minutes, then remove from pan.
Cook dates, oleo, egg yolks, sugar and vanilla in a heavy iron pan, over low heat, until dates dissolve. Cool 10 minutes; add Rice Krispies and pecans. Cool until mixture can be handled. Roll into small balls, then roll in coconut.
Mix all ingredients except butter and apricots. Add melted butter. Put 3/4 of mixture in greased 13 x 9-inch pan. Spread with apricots; top with remaining mixture. Bake at 350° for 40 to 45 minutes. Cool, cut and serve.
Mix all ingredients, except noodles. Place in casserole. Bake at 450° (preheat oven) for 7 1/2 minutes, then spread noodles over top of casserole and bake 7 1/2 minutes longer. Do not cook longer than 15 minutes.
Mix pudding, milk, and evaporated milk until creamy. Add sugar and cream cheese; mix well. Add Cool Whip and stir until well mixed. Place layers starting with a layer of cookies, bananas, and pudding mixture. Makes a large banana pudding.
Place beef on rack in roasting pan. Put into unheated oven and heat oven to 500°. Roast beef for 5 minutes for each pound of weight (roast a 4 pound roast for 20 minutes). Turn off oven. Do not open door. Leave beef in oven for 2 hours. Remove from oven; let stand 10 minutes before slicing.
Measure flour and set aside. Sprinkle yeast into warm water and stir. Add warm milk, sugar, salt, margarine and eggs. Mix well and add flour, 1 cup at a time, until dough pulls away from bowl. Turn onto floured bowl and knead for 5 minutes. Cover with towel and leave in warm area for 20 minutes. Punch down and make into rolls or loaves. Allow to rise for 2 hours. (May be left in refrigerator for 48 hours before shaping.) Bake at 375° for 20 to 25 minutes. Makes 4 dozen rolls or 2 loaves.
Boil eggs for 15 to 20 minutes. Put water in saucepan and add salt. Heat until boiling. Put peeled potatoes in boiling water. Simmer 30 to 40 minutes. Wash other veggies. Trim and slice. Add mayonnaise, mustard, 1 teaspoon salt and pepper. Mix well. Cube potatoes. Add to mayonnaise mixture. Peel and cut eggs. Chill 3 to 4 hours.
Mix all together. Pour into buttered pie pan. Bake 30 minutes at 350°. When cool, add Dream Whip for topping.
Drain beans well. Mix all ingredients. Put salad in flat, low dish. This salad is better if made the day before serving. It keeps well in refrigerator for 2 weeks.
Add sugar, salt and oleo to hot potatoes. When warm, add yeast, eggs and potato water. Stir in flour to make stiff dough. Knead well until smooth. Put in greased bowl and let rise until double in bulk. Punch down and put in refrigerator until chilled (may be kept in refrigerator for several days). Butter Pyrex or aluminum pans well. Cover bottom with 1/3-inch brown sugar. Add enough water to make sugar wet. Sprinkle with nuts. Roll dough about 1/2-inch thick. Brush with butter. Sprinkle with mixture of sugar and cinnamon. Roll like jelly roll. Cut in 1/2-inch circles. Place cut side down in sugar and let rise double in size. Bake at 350°. Invert pan on plate while hot or it will stick.
Melt butter and mix Worcestershire sauce and onion salt. Set aside. Put cereal and cashews in large roaster pan. Pour mixture over cereal. Put in a 250° oven for 2 1/2 hours. Mix lightly every 1/2 hour.
Peel cucumbers if waxed. Cut into cubes. Chop onion, pepper and tomatoes. In a medium bowl, mix all ingredients. Chill before serving.
Heat oven to 250°. Place popcorn and peanuts in 2 ungreased 15 x 10 x 1-inch baking pans. In medium saucepan, combine margarine, sugar, gelatin, water and corn syrup. Cover over medium-low heat until sugar and gelatin dissolve, stirring constantly. Using candy thermometer, continue cooking to 255° (Fahrenheit, hard ball stage), stirring constantly. Pour syrup over popcorn and peanuts; stir to coat. (Mixture will be hot.)
Preheat oven to 350°. Combine cake mix, oil and egg. Beat on medium speed until crumbly. Stir in nuts. Reserving 1 1/2 cups of crumb mixture, press remainder on bottom of greased 13 x 9-inch pan.
Mix all ingredients and pour into greased baking dish. Bake, covered, at 350° for 20 minutes. Uncover and bake an additional 20 minutes. An alternative may be to cover beans and cook in microwave for 12 minutes, stirring every 3 minutes.
Heat oven to 350°. Place pheasant in ungreased baking dish, 9 x 9 x 2-inches. Mix soup, cider, Worcestershire sauce, salt, onion, garlic, mushrooms and wine. Pour over pheasant. Sprinkle generously with paprika. Basting occasionally, bake uncovered, 1 1/2 to 2 hours. (May substitute a 2 pound chicken or 4 filleted breasts of chicken, reduce time to 1 hour for fillets.)
Mix together. Drop by tablespoon onto ungreased cookie sheets. Bake 12 minutes at 350°.
Microwave broccoli and cauliflower or steam until tender. Blend remaining ingredients together. Combine vegetables and sauce; sprinkle crushed Ritz crackers on top. Bake in 350° oven for 30 minutes.
Combine gelatin and hot water in a mixing bowl and stir until gelatin dissolves. Stir in the pint of ice cream until melted. Beat mixture thoroughly by hand or with electric beater until light and fluffy. Pour into pie shell. Cover top with aluminum foil and refrigerate 4 hours. Just before serving, whip the cream with confectioners sugar and spread over pie.
Mix cake according to directions on box. Pour into 3 cake pans and cook as directed. After cake layers are completely cooled, split all 3 layers in half.
Combine sugar, water and syrup. Bring to a boil. Boil until it forms hard crack stage when tested in water. Remove from heat and add cinnamon oil and food coloring. Pour on cookie sheet that's been sprinkled with powdered sugar. After mixture is cooled, break into small pieces with a spoon.
In small mixing bowl, combine water and cornstarch. Stir in remaining ingredients, except ham, and microwave on High for 4 to 5 minutes or until sauce is thick. Stir once every minute. Set aside. Place ham in baking dish. Microwave on High for 8 to 10 minutes, turning over once after half the time. Pour sauce on ham. Microwave on High, uncovered, for 2 minutes.
Grease or Pam 1-quart casserole. Place pineapple chunks in casserole. Mix sugar, flour and pineapple juice and pour over pineapple chunks. Spread cheese over mixture. Melt butter and mix into cracker crumbs. Put over all. Bake at 350° for 25 to 30 minutes.
Let cucumbers soak 24 hours. Wash 3 times and let soak 3 hours. Mix vinegar and add other ingredients. Drain pickles; pour on vinegar mix and let stand overnight. Boil 35 minutes. Makes around 10 pints. May add green cake coloring, if desired.
Grease and flour a 10-inch tube pan. Sift flour, baking powder, soda, cinnamon and salt; set aside. Preheat oven to 350°. Beat the margarine, brown sugar and white sugar together. Add eggs, one at a time; beat until light. Combine juices and peels; add to creamed mixture. Beat in flour mixture in quarters. Fold in carrots, nuts and raisins. Bake for 60 minutes, or until pick comes out clean. Frost with cream cheese frosting, or dust with powdered sugar.
Mix the flour, sugar and salt. Add the beaten eggs, milk and margarine. Stir well. Add the coconut. Bake in pie shell at 350° until brown and set in the middle.
Mix cake per directions on the box; add pudding and egg yolks. Beat for 5 minutes. Spread into 2 (9 x 13-inch) pans lined with wax paper. Bake for 15 minutes at 350°; remove and let cool. Put Icing between cakes and refrigerate.
In a bowl, blend peanut butter, condensed milk and confectioners sugar together thoroughly with a wooden spoon, then knead with your hands. Divide candy mixture into small pieces. Roll each piece into ball about 1-inch in diameter, then roll candy balls in chopped peanuts.
Brown ground beef and add chopped onions and celery. Add salt and pepper and Cream of Mushroom soup and cook until well mixed.
In heavy saucepan, combine sugar, milk and butter. Cook over medium heat, stirring constantly, until soft ball forms when tested in cold water. Remove from heat. Add chocolate bits and marshmallow. Stir until combined. Pour into buttered pan. Cool; cut into blocks. Nuts may be added same time as marshmallows. Makes about 5 pounds.
Blend all but coconut in blender for 2 minutes. Stir coconut. Pour in 10-inch glass fluted pie pan. Bake at 350° for 45 to 50 minutes.
Combine pudding mixes, Jell-O, water and juice. Cook until thick and bubbly. Cool completely. Fold in oranges, pineapple and whipped topping. Chill.
Mix together all dry ingredients. Cut in shortening with two knives or pastry blender-or short on-off strokes- in blender, until crumbly. Add milk to make soft dough. Roll dough out on floured board to about 1/2 inch thickness. Cut into triangles and place on greased cookie sheet. Bake at 425° for 15 minutes or until golden brown. Serve warm with fruit spread or apple butter.
Mix and measure 2 cups mixture into 6 freezer bags. When ready to bake cookies, add 1 egg and 1/2 cup butter flavored Crisco to one of the bags. Mix. Dampen fingers and roll into walnut sized balls. Bake for 10 to 12 minutes. Yields 18 to 24 cookies.
Combine margarine and sugar. Beat until light and fluffy. Add eggs and beat well. Stir in bananas. Combine flour and soda. Add to creamed mixture. Fill muffin pan 2/3 full. Bake at 350° for 25 minutes.
Boil chicken in 6 cups water. Let cool and cut into small pieces (deboned and fat removed). Add remaining ingredients to broth. Cook on low-medium heat until vegetables are tender, 30 to 45 minutes. Add salt to taste and usually 4 to 6 chicken bouillon cubes.
Heat oven to 325°F. Grease a 9x13 baking pan.
In bowl, stir eggs, sugar, Karo syrup, chocolate chips, butter and vanilla until well blended. Stir in pecans. Pour into pastry shell. Bake in 350° oven for 50 to 60 minutes. Knife in center comes out clean. Cool on wire rack.
Combine first six ingredients. Cut in butter till crumbly. Combine egg and milk, stir into crumb mixture just until moistened. Knead 10-15 times on floured surface. Roll out one inch thick for 2 1/2 inch cutter, greased pan. Bake 450 degrees for 10-12 minutes. Makes one dozen. Can be used as a base for creamed turkey, chicken or sausage gravy.
Stir dry ingredients together and mix in shortening. Gradually add the warm water. Mix gently and knead until dough is soft to handle. Cover and let dough rise about 30 minutes. Roll into small 2-inch balls (about the size of an egg). Flatten with hands and make a hole in the center (resembles a doughnut). Drop into hot vegetable oil (3/4-inch deep). Turn when golden brown. Dust with powered sugar. Serve immediately. Jam is also good with this bread. Can also use recipe to make tacos. Roll enough dough to make a 1/4-inch thick taco shell about the size of a salad plate. Fry one side folding over carefully to make a pocket. When golden brown remove then fill pocket with meat, cheese, lettuce, and sauce and roll.
Cook slowly to soft ball stage. Pour over dry ingredients. Spoon into foil or (colored) cupcake papers. Use your imagination to decorate each cookie. Use small edible flowers, colorful after-dinner mints or a standing up almond or pecan.
Mix together 1/3 cup soft butter or regular margarine and 3 cups sifted confectioners sugar. Add 1 teaspoon of vanilla and enough milk to make mixture of spreading consistency (about 3 tablespoons). Melt and cool 3 squares unsweetened chocolate; stir into frosting.
Cover potatoes with salted water and bring to a boil. Reduce heat and cook about 15 minutes or until tender. Drain potatoes and cool slightly. Stir in butter and pepper; toss lightly. Spoon half of potato mixture into a lightly greased, 3 quart casserole. Top with half each of bacon and cheese. Repeat layers. Bake at 350° for 20 minutes or until bubbly. Yields 8 to 10 servings.
Mix all ingredients together. Bake at 350° for 1 hour and 10 minutes. Cool. Ice with vanilla icing and top with coconut.
Put all ingredients in blender. Blend until smooth. (You may want to add a little water to thin out slightly.) Makes delicious drink or freeze for popsicles.
Boil margarine and water; add sugar, flour and salt. In small bowl, mix egg whites, buttermilk, soda and vanilla. Mix together well. Add to first mixture. Pour into greased cookie sheet. Bake at 400° for 20 minutes.
Mix together and it's ready to use. Give each child (or mommy or daddy) a portion on a piece of waxed paper. They can make letters or numbers and eat them. Yummy!
Melt oleo and pour over cracker crumbs. Add 1 cup cold milk and Dream Whip (not too thick). Pour sugar over cream cheese and make into a dish, reserving a few tablespoons for the top. Put 1/2 of Dream Whip and cream cheese mixture over crumbs; the other half of cherries mixture. Sprinkle other half of mixture over top. Place in refrigerator. Make the day before.
Cook celery in a small amount of water until crisp about 8 minutes; drain. Mix celery with water chestnuts, soup and pimentos. Pour into buttered casserole. Toss bread crumbs, almonds and butter together. Sprinkle on top of casserole. Bake at 350° for 35 minutes until lightly browned and hot.
Wash and peel mangoes. Cut into bite size cubes. Peel and slice bananas. Cut tomato in half, remove seeds, and cut into cubes. Combine mangoes, bananas, tomato and pineapple in a large bowl, toss (careful not to mash the fruit).
Mix all ingredients together except the shrimp. Arrange shrimp on lettuce. Cover with sauce. Put tomatoes, sliced and quartered, on the side. Serves 4.
Mix first four ingredients and add cream and egg yolk. Cook until mixtures thickens and add cider vinegar. Cook until mixture coats spoon. Add wieners. Heat until cooked through. Serve in chafing dish.
Layer broccoli, garlic salt, sprinkled cheese and sauce. Continue layering; use sauce layer last. Crumble crackers on top. Bake for 30 to 40 minutes (check after 30 minutes) at 350°. May need to continue baking if deep layers until all is hot.
Peel potatoes; dice into 1-inch cubes. Melt 1/2 cup of butter, cool and then pour it into a plastic bag. Add potatoes, crumbs and onion; shake until potatoes are coated.
Combine Bisquick mix, sugar and cinnamon. Add applesauce, milk, egg and oil. Beat vigorously 30 seconds. Fill greased 2-inch muffin pans 2/3 full. Bake in a 400° oven for 12 minutes or until done. Cool slightly; remove. Melt 2 tablespoons butter. Dip tops of muffins, then dip into sugar mixed with cinnamon. Yields 36 mini muffins.
Combine all ingredients. Mix well and put in bread loaf pan. Bake at 350° for 1 hour or until done.
Cook carrots slightly. When cooled, cover with other ingredients. Let stand overnight. Will keep 2 or 3 weeks or longer in refrigerator.
Beat butter, shortening, sugars, egg, water and vanilla together until creamy. Sift together flour, salt and soda; add to creamy mixture; blend well. Stir in coconut, nuts and oats. Roll into balls the size of walnuts and mash down on greased cookie sheet. Bake at 350° until golden brown.
Beat eggs, sugar and biscuit mix until smooth. Add vanilla, margarine, milk and coconut. Blend together and pour into 9-inch plate. Heat oven to 350° and bake 45 to 50 minutes. Pie makes its own crust.
Cook fresh asparagus in 1-quart casserole dish in boiling salted water until tender, 9 to 10 minutes. (Canned asparagus may be used.) Melt butter in 1-quart casserole; stir in flour. Add milk; cook until thick. Stir every 30 seconds. Beat egg yolks and stir into flour and milk mixture. Add seasoning. Wrap 3 stalks of asparagus in each slice of ham. Lay bundles in glass utility dish and cover with sauce. Sprinkle with cheese. Cover and cook with microwave for 4 1/2 minutes. Serve on toast. Recipe yields 4 servings.
Combine the sugar and cocoa; add the other ingredients (except pie shell). Pour into pie shell. Bake at 325° for 1 hour.
Mix sugar, flour and salt. Grate lemon rind; add to flour mixture. Set aside. Separate eggs; beat yolks. To egg yolks, add lemon juice, milk and melted butter. Add liquid mixture to dry mixture; mix well. Beat egg whites until stiff; fold into above. Prepare favorite crust in 9-inch pan. Pour in filling; bake at 350° for 40 to 45 minutes. Yields 8 servings.
Mix dry mustard and vinegar until smooth. Refrigerate overnight. With electric beater, add eggs and sugar. Cook over medium heat until thickened. Stir to prevent scorching. (Use beater for lumps.)
Mix in large mixing bowl: mashed potatoes, sugar, salt and shortening. Dissolve yeast in lukewarm milk and add to other ingredients, then add flour and mix thoroughly (I use mixer with dough hook). Let rise in bowl 10 minutes. Turn out on floured board. Roll out and cut like biscuits. Put in greased pan. Let rise 30 minutes. Bake in preheated oven (400°) for 10 minutes until light brown. Brush with butter.
Cut up eggs into small pieces. Add mayonnaise, vinegar, Worcestershire sauce, salt and pepper. Mix together well. Spread on crackers, bread, etc.
Blend well and roll into a log shape. Bake at 425° for 20 minutes or until done.
Blend sugar and syrup. When blended, bring to a boil. Lower heat and mix in peanut butter and corn flakes. Scoop in pan and press into pan. Cut in squares. Let harden.
Beat orange juice, peanut butter and curry powder in medium nonmetal bowl, using wire whisk. Add chicken, turning to coat with marinade. Cover and refrigerate, turning once, at least 1 hour but no longer than 24 hours.
Let apples and sugar stand for 45 minutes. Stir frequently. Mix together ingredients and add to apple mixture. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes.
Mix together all ingredients. Put in a loaf pan. Bake at 350° for 1 hour and 20 minutes.
Mix all together and bake at 350° for 1 hour in pan surrounded by hot water.
Melt butter in dish. Add wine, seasoned salt and garlic. Add shrimp. Place in oven on broil for 6 minutes, then turn over and cook for another 5 to 6 minutes. Serve over rice.
Combine the oranges, pineapple, cottage cheese, dry gelatin and pecans. Mix well. Fold in the Cool Whip. Chill.
Mix and put into a 9 x 13-inch glass dish. Bake 10 minutes at 450°. Cool.
Place piece of foil, 30 x 18-inches, in ungreased 13 x 9 x 2-inch pan. Place beef in pan. Mix mushroom soup and onion soup mix. Spread over beef. Add vegetables. Sprinkle with water. Fold foil over and seal. Cook in a 300° oven 4 hours. Skim fat from gravy. Serve gravy with beef. Serves 8.
Cream the sugar, eggs and salt. Add remaining ingredients to creamed mixture. Bake in layers at 350°. When springs from touch, cake is done.
Cook 1/2 cup brown rice and set aside. Cover the bottom of a skillet with orange juice. Add minced onion, tarragon and pepper. Cut up chicken breast in small pieces. Cook until white on both sides; turn down if boils. Add sliced banana. Cover and simmer. Put brown rice on plate. Cover with contents from the skillet. Serves 1 person.
Mix flour, soda, baking powder and salt. Melt butter in saucepan. Add sugar. Blend in eggs and vanilla. Add flour mixture gradually, mixing well. Add nuts. Spread in 13 x 9-inch pan. Bake at 350° for 30 minutes. Cool in pan. Cut in bars.
Brown ground beef, onion, garlic and salt; drain and add remaining ingredients. Heat in crock-pot. Dip chips, crackers, bread, etc.
Brown meat and add taco seasoning. Cook according to directions on package. Mix soups, Ro-Tel and milk. In an 8 x 10-inch baking dish, layer alternately tortilla pieces, meat and soup. Top with grated cheese. Bake 30 minutes at 400°.
Cream the cream cheese; add marshmallow cream. When well blended, add Cook Whip. Serve with apples, bananas, grapes, strawberries, etc.
Mix together; put on hamburger buns. Wrap in foil and heat at 375° for 15 to 20 minutes. Serve hot.