HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice, drain and cool. Drain and cut shrimp in half. Chop pepper and onions fine. Separate cauliflower into sections, olives in slices. Mix shrimp, rice, vegetables and lemon juice. Add rest of seasoning and mayonnaise.
Bake pie crust. Fill it with strawberries. Combine water, sugar, cornstarch and cinnamon on stove; stir until it boils. Add strawberry gelatin. Chill in refrigerator for 3 hours. Serve with whipped cream.
Melt butter; mix with noodles (cooked). Beat remaining ingredients together and add noodles and butter. Pour into greased 9 x 13-inch pan.
Mix all ingredients. Beat 2 minutes with mixer. Pour in unbaked pie shell. Bake at 325° for 45 minutes. Top with Cool Whip.
Layer tortilla chips, turkey, onion, green chilies, half the cheese, tomatoes and rest of cheese in a 9 x 13-inch pan or dish. Combine soup and milk in a bowl. Mix well. Pour over layers. Bake at 425° for 30 minutes. Yields 8 servings.
Cook and drain broccoli. Heat together in double boiler, flour, 1 Tbsp. butter and sugar. Add Cheddar cheese and sour cream to double boiler mixture; heat until blended together. Mix with broccoli, place all in baking pan and top with corn flakes which have been sauted with remaining 2 Tbsp. butter. Bake in 350° oven 1 hour.
Heat broiler. Arrange chicken pieces skin side down and eggplant rounds on broiler pan rack. Brush all with half the bottled sauce. Broil 4 to 6 inches from heat source 8 minutes. Turn chicken over. Brush with remaining sauce. Broil 8 minutes longer or until chicken is hot and glazed and eggplant is tender.
Fill casserole with egg halves. Add 2 pounds cooked, cooled and peeled shrimp to sauce and pour over eggs. Saute 2 cups soft fine bread crumbs in 1/4 cup butter until brown. Sprinkle with Parmesan cheese. Bake at 350° for 30 to 40 minutes or until bubbly.
Brown margarine, brown sugar, nuts and flour in baking dish for 15 minutes at 350°. Stir 3 or 4 times. Put half of crumbs aside for topping and press remaining crumbs in dish for crust.
In a bowl, combine beans, corn, soup, sour cream, cheese and onion. Pour in an ungreased 2-quart baking dish. Combine margarine and crumbs; sprinkle over vegetables. Bake, uncovered, at 350° for 35 to 40 minutes, or until bubbly.
Beat eggs together, then mix in the remaining ingredients. Pour into a large baking dish. Bake at 350° for 1 hour.
Mix all ingredients. Pour into an unbaked pie shell. Bake at 350° for 45 minutes or until browned.
In a large mixing bowl, beat butter or margarine, sugar, brown sugar and vanilla. Add eggs; beat well. Stir together flour and baking soda; blend into sugar mixture. Stir in peanut butter and chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Yields 5 dozen cookies.
Cream the sugar and margarine; add eggs, one at a time, and continue beating. Add soda and cinnamon to flour. Alternate flour and sour milk to first mixture. Last, add apples. Bake 45 minutes at 350°.
Chop artichokes. Mix all ingredients together in a bowl by hand. Pour into a greased baking dish (quiche size does well). Bake at 350° for about 15 minutes.
Combine flour, baking powder and salt in a medium size bowl; stir to mix well. Remove 1/2 cup of the mixture to small bowl; mix with the water until smooth. Cut shortening into remaining flour mixture in medium size bowl until mixture resembles coarse meal; mix in flour-water mixture until well blended. Shape into ball. Wrap dough in wax paper. Refrigerate while preparing apple filling.
In large bowl, mix peanut butter, corn syrup and confectioners sugar. Add powdered milk. Knead until smooth. Mold dough into any shape. Eat when finished.
In a bowl, mix together dry ingredients. Cut in shortening. Mix in milk. Roll out onto floured board. Cut with biscuit cutter. Bake in a preheated 450° oven for 10 to 12 minutes.
Sprinkle chops with salt and pepper. In a 10-inch skillet, brown in hot shortening. Pour off drippings. Pour around the chops the soup mixed with milk and water. Cover and cook chops and gravy about 45 minutes over low heat, stirring now and then, until chops are tender. If desired, place in baking dish and bake for 45 minutes in a 350° oven. Stir gravy well. When the chops are done, the gravy's made.
Mix ingredients together until sticky. (If too runny, add a little more flour.) Place into hot liquid and cook, uncovered. Done when they float to the top of pan.
Mix shortening and cheese with hands until very soft. Add sifted flour. Mix well. Add Rice Krispies. Pinch walnut size amount of dough; make into balls. Press down with fork. Bake at 350° for 15 minutes on cookie sheet.
This dish can be served warm or cold. To serve warm add all ingredients while pasta is still hot and serve. To serve cold, rinse pasta in cool water, drain add other ingredients and chill. Serves 8 to 10.
Mix together first 3 ingredients and press into a glass dish 8 x 8 x 2-inches. Bake 10 minutes at 325°. Cream the cream cheese, sugar, crushed pineapple and Cool Whip; set aside. Take pineapple juice and cornstarch; cook until thick. Spread on top of crust and then spread cream cheese mixture on top of second layer.
Drain and rinse the three cans of beans. Mix in the other ingredients. Add a little celery seed and parsley if you like.
Brown 1/2 cup sugar in a heavy saucepan. Add cream. When the mixture comes to a boil, add the remaining sugar. Stir with a wooden spoon constantly for 15 minutes. Add flavor and butter and cook another 5 minutes.
Heat oven to 375°. Place sheets of foil on countertop for cooling cookies. Combine shortening, peanut butter, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake at 375° for 7 to 8 minutes or until set and just beginning to brown. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes about 3 dozen cookies.
In large bowl, beat 3/4 cup sugar, margarine, oil, milk, almond extract and egg until light and fluffy. Stir in flour, baking powder and salt; blend well. Spread evenly into an ungreased 15 x 10 x 1-inch baking pan; sprinkle with 1 tablespoon sugar. Bake at 375° for 10 to 12 minutes or until light golden brown. Cool 5 minutes. Cut diagonally into bars.
Combine all ingredients. Makes 1 1/2 cups (enough for about 48 crackers). Serve on Melba rounds or crackers.
Sift dry ingredients 3 times. Cream butter and add sugar gradually. Add beaten egg yolks. Add flour alternatively with milk, small amounts at a time. Add vanilla and coconut. Fold in egg whites quickly and thoroughly. Pour into prepared cake pan and bake at 375 degrees 20-30 minutes.
Spread frosting over the bottom of an oblong pan. Put a Hershey's Kiss in each biscuit and wrap it around. Seal at top. Lay each biscuit over frosting. Bake at 350° until done or about 35 minutes.
Dissolve Jell-O in boiling water. Cool slightly and set aside. Beat cream cheese until smooth. Gradually add Jell-O, beating well. Stir in pineapple and baby food. Fold in whipped topping. Pour mixture into a 12 x 8 x 2-inch dish; cover and chill until firm.
Mix together thoroughly eggs, sugar, oil and pumpkin. Add flour, cinnamon, baking soda, baking powder and salt. Mix together until blended and pour into a jelly roll pan. Bake at 350° for 25 to 30 minutes. Use toothpick test for done.
Mix well. Roll into balls the size of walnuts. Bake at 400° for 7 to 9 minutes. Very good!
In separate pot, cook vegetables in salted water until tender. Add cooked meat. Add instant mashed potatoes as thickener. Correct seasoning. Cool for about 1/2 hour and stir in half and half cream.
Mix into your blender the ice cream, milk and Oreo cookies; blend for 5 to 10 seconds. Pour into cup and serve. Makes 1 shake.
Heat fat; add onion, garlic and mushrooms and cook about 10 minutes or until soft and lightly browned. Add flour and stir until blended; slowly add stock and stir over low heat until thick and smooth. Season to taste. Add chicken, tomatoes and cheese. Arrange chicken mixture and spaghetti in layers in a greased casserole; top with buttered bread crumbs and a dash of paprika. Bake in oven at 375° for about 25 minutes or until browned. Makes about 6 servings.
Mix all ingredients together. Store in a glass jar airtight. To use, mix 1 rounded teaspoon mix with a cup of boiling water. Makes a soothing cup of tea.
Make Crisco and flour mix into pea size pebbles; add 2 tablespoons ice water (1 at a time). Roll in a ball and put in wax paper in the freezer. When ready to use pastry, let thaw and roll between wax paper with rolling pin to size large enough for the 9-inch pie pan. I like to bake in Pyrex pie pans.
Combine apples with 2 tablespoons flour and white sugar. Spread in bottom of pan. Blend butter with brown sugar, 1/2 cup flour and oats. Spread over apples in pan. Bake at 350° for 45 minutes, until brown on top. Serve warm with ice cream or Cool Whip.
Soften butter and mix soda, vanilla, white sugar, brown sugar and eggs together. Next, mix in peanut butter, then put in half the flour and mix, then the other half of the flour and mix. Form into balls and flatten on a cookie sheet with fork dipped in white sugar. Bake in moderate oven (350°) for 10 to 12 minutes.
Make Jell-O according to package, using only 1/2 amount of water. Let cool and gel slightly. Add all other ingredients and mix well. Refrigerate until firm.
Cook grits in boiling water. Combine and add remaining ingredients. Bake at 325° for 1 hour.
Wash 8 large cabbage leaves. Steam until limp. Mix remaining ingredients well. Spoon 1/8 of mixture in each leaf. Start rolling from core end. Fold side of leaf to center. Pour rolls, seam side down, into an 8 x 8-inch glass baking dish. Dissolve 1 chicken bouillon cube in 1 cup water; pour over rolls. Cover and cook until fork-tender (about 350° in oven for about 35 to 45 minutes).
Combine peach filling, 2 tablespoons of sugar, cinnamon and nutmeg. Let set. Then combine using mixer, Cool Whip and 1/4 cup sugar. Whip until stiff; then add sour cream. Place half of peach mixture into already baked pie shell; then pour all of Cool Whip mixture on top of peach mixture. Top Cool Whip mixture with rest of peach mixture. Chill about 2 hours.
Mix all ingredients. Bake at 350° for 45 minutes in a greased tube or Bundt pan.
Prepare rice as directed on boxes. Spoon into lightly greased 1 1/2-quart casserole.
Wash chops thoroughly. Pat dry with paper towel. Spread mustard over chops (both sides). Sprinkle garlic over each chop. Dip in flour until well coated. Place in frying pan over medium heat for approximately 20 minutes or until golden brown.
Mix cream cheese and peanut butter. Add confectioners sugar; fold in Cool Whip and put in crust. Freeze.
Using only 1 1/2 cups milk, cook pudding according to package directions. Cover pudding surface with waxed paper to keep skin from forming; chill. Stir peels and juice until well blended. Fold in the whipped cream. Makes 6 servings. Contains 172 calories.
Bake pie shell until brown. Sprinkle with 1/2 cup Mozzarella cheese and cool. Cut tomato into wedges and drain on paper towel. Arrange wedges atop melted cheese in the pie shell. In food processor, combine basil and garlic; process until coarsely chopped and then sprinkle over tomatoes.
Squeeze spinach until dry. In medium bowl, stir together spinach, sour cream, mayo, soup mix, water chestnuts and green onions; cover and refrigerate 2 hours. Makes 3 cups.
Heat oil in a 10-inch skillet over moderately high heat (about 300°). Add ground beef and cook until lightly browned, stirring occasionally with a fork to break up meat. Drain off any excess fat. Sprinkle uncooked noodles over meat.
Combine ingredients in slow cooker. Cover and cook on low 10 to 12 hours. Remove ham bone; cut meat off, dice and return meat to soup. Makes 8 servings.
In a 2-quart microwave dish, combine onion, celery and chili powder. Add 1 tablespoon water. Cover and microwave on High 3 to 4 minutes. Add other ingredients. Cover and cook on High 6 to 8 minutes, stirring once. For spicier chili, add hot pepper sauce to taste.
Shape and brown beef patties and drain fat. Add soup and 1/3 cup water. Cover and cook 10 minutes or until patties are no longer pink. Top with cheese and serve on rolls.
Brown soup meat and bone. Add onion, salt and pepper and water. Cover and simmer over low heat until meat is tender, 2 1/2 to 3 hours. Strain off the beef broth. Add remaining vegetables to the broth and simmer slowly until vegetables are tender, about 1 hour. Cut cooked meat from bones into small pieces and add to soup. Serve with crusty bread. Serves 16.
In a large thick pot, brown crumbled hamburger. Add all other ingredients. Cook over medium heat until the raw potatoes and onions are done. Stir often.
Heat first 4 ingredients to boiling; boil 1 minute. Remove from heat. Add pectin. Stir well. Let stand for 5 minutes. Pour into canning jars and seal.
Cook bacon and sausage; saute onions and pepper until tender in drippings. Combine all ingredients in casserole dish. Top with 1/2 cup Parmesan cheese. Bake for 45 minutes at 350°.
Combine egg whites and water. Beat until frothy (puffy). Add nuts. Combine sugar, salt and cinnamon. Mix well. Add sugar mixture to nut mixture. Stir to coat. Line a jellyroll pan or cookie sheet with oiled brown paper (shopping bag cut to size will work).
Combine first 4 ingredients and pour Italian dressing over mixture. Chill. Just before serving, add lettuce and mix well.
Stir the lemon juice into the cottage cheese, mixing well. Add the buttermilk and the mayonnaise; beat for 1 minute at medium speed with mixer. This dip is excellent with raw vegetables, and it is a delicious low calorie topping for baked potatoes.
Preheat oven to 350°. Beat butter in large bowl until fluffy. Slowly add sugar; beat until light and fluffy. Beat in egg yolk and extracts. Combine dry mixture into creamed mixture. Form dough into ball. Wrap in plastic. Chill several hours or overnight.
Add sugar to buttermilk and stir until sugar is dissolved. Fold in mashed bananas, nuts and Cool Whip. Freeze. Thaw slightly before serving. Garnish with some chopped nuts.
Mix oil, eggs and sugar. Add flour, cinnamon and baking soda. Add nuts and apples. Pour into 9 x 13 pan (greased) and bake at 350° for 35 to 40 minutes. Sprinkle with powdered sugar when cool. Enjoy!
Cook noodles and drain. Brown meat in oil. Drain and add tomato sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream, onions and green pepper and mix well. Spread 1/2 the noodles in greased 9 x 13-inch dish. Cover with cheese mixture and top with remaining noodles. Spread meat mixture on top. Cover and bake at 350° for 30 minutes until fluffy.
Follow Stove Top directions as on box. Place turkey in baking dish and fill with stuffing. Fold over and seal with a toothpick, then pour gravy over the top and place in oven at 350° for 15 minutes or place in microwave for 7 minutes depending on power.
Grease and flour a 13 x 9-inch baking pan. In mixing bowl, combine dry cake mix, butter, 1/3 cup milk and nuts by hand. Stir until dough holds together. Press 1/2 of dough into prepared pan. Reserve remaining dough for topping. Bake at 350° for 6 minutes. Sprinkle chocolate pieces over baked crusts. Spread caramel mixture over chocolate pieces. Crumble reserved dough over caramel mixture. Return to oven and bake 15 minutes. Cool slightly. Refrigerate 30 minutes to set caramel. Cut into squares.
Place whole chicken, half of bell pepper, celery and onion in stock pot.	Add water to 3/4 to almost full not to boil over. Boil until chicken is very tender (1 hour). Remove chicken bones and skin from the pot.	Return chicken back to the pot with sausage and the remaining of the bell pepper, celery, onion and seasonings. Cook on medium high heat for 15 minutes. Add the crab and let cook for 15 more minutes. Add the shrimp and let it cook for 10 minutes. Add the oysters and turn heat to simmer.
Mix and form balls. Put in freezer for a few minutes. When they are firm, put in bags. Bake at 350° for 10 to 15 minutes.
Cream sugar and butter together. Stir in applesauce. Add dry ingredients. Add raisins and nuts last. Bake in oven at 350° for about 1 hour.
Cook rice and drain. Saute onion and celery in pan. Cook broccoli as directed on box and drain. Add jar of cheese and soup. Mix well. Add rice, onion and celery. Bake at 350° for 45 minutes.
In Dutch oven, saute celery and onions in margarine until soft. Add water and limas; cook until tender. Add remaining ingredients except mushrooms. Stir until thickened, then add mushrooms. Pour into greased casserole. Cover and bake at 325° for 35 to 40 minutes. Serves 8 to 10.
Stir in saucepan until smooth. Then heat to boiling and boil 1 minute or until consistency of mashed potatoes. Pour onto board covered with cornstarch and knead. Roll out and cut with cookie cutters. Bake at 200° for 2 hours. Decorate with acrylic paints and using clear glue, add sparkles, metallic yarn, etc.
Cook cake mix. Let cool. Crumble cake in bottom of punch bowl. Mix vanilla pie filling and milk. Add cherry pie filling. Add strawberry pie filling to vanilla mixture. Beat well and pour over cake. Pur pineapple over this. Spread Cool Whip. Sprinkle with coconut. Add cherries. Sprinkle with pecans and chill.
Preheat oven to 475°. On shallow plate, combine all ingredients, except zucchini and oil; set aside. Slice off ends of zucchini. Cut each zucchini lengthwise into quarters. Cut each quarter in half. In large plastic bag, combine oil, zucchini and 2 teaspoons water. Close bag and shake well to moisten zucchini. Dredge zucchini in bread crumb mixture. Arrange zucchini in single layer on nonstick baking sheet. Bake until golden brown, 10 to 12 minutes. Makes 12 servings.
Heat oven to 450°. Grease the cups of muffin tin (12 cup or 8 cup). Combine flour, baking powder and salt in a bowl and set aside. In a large bowl with mixer at medium speed, combine butter and sugar until well blended. Add eggs and beat until smooth. Add flour mixture and milk, beating until well blended. Stir in blueberries. Spoon into prepared cups. Sprinkle tops with sugar and bake 5 minutes. Reduce heat to 375° and bake 30 to 35 minutes. Makes 12 medium or 8 jumbo muffins. Only 310 calories and 9 grams of fat.
Cook broccoli according to directions on box. Drain. Put broccoli in casserole dish. Combine and blend mayonnaise, soup, cheese and eggs. Pour mixture over broccoli. Top with Pepperidge Farm dressing with herbs. Melt 3/4 stick of margarine and pour on the top. Bake 20 minutes or until golden brown on top at 400°.
Thin soup with small amount of milk; heat. Layer in 1 1/2-quart casserole asparagus, crackers, eggs, cheese soup; add remaining milk and sprinkle nuts on top. Bake in 350° oven until bubbly.
Saute beef, about 3 minutes. Add mushrooms and broth and peppers; simmer until tender. Combine soy sauce with cornstarch. Blend until smooth and thickened. Serve with steamed rice or noodles. Pork may be used; use beef broth. Chicken or turkey; use chicken broth.
In saucepan, bring 1 1/2 cups salted water to boil. Stir in rice; cover and simmer over low heat for 15 to 20 minutes or until tender and water is absorbed. Remove from heat; stir in egg white and 1 tablespoon of the parsley. Press mixture into bottom of greased 8-inch square baking dish or other shallow heatproof casserole with same volume; set aside. Meanwhile, in nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Cook garlic, mushrooms and celery, stirring for about 5 minutes or just until vegetables start to brown. Stir in onions, dill and 1/3 teaspoon each of the salt and pepper; cook over high heat for about 2 minutes or until lightly browned. Transfer to large bowl. Wipe out skillet. Pour in 2 cups water and bring to simmer. Cook shrimp for about 1 minute or just until pink. Reserve 1 cup of liquid; rinse shrimp under cold running water. Shell and devein shrimp; arrange over rice in baking dish.
Cream shortening and sugar until fluffy. Blend in beaten egg. Sift together flour, baking powder and salt. Add to mixture, adding milk as you mix. Pour into well-greased muffin cups filling 2/3 full. Bake 18 to 20 minutes in quick moderate oven, 375°.
Combine sugar, sour cream, syrup, salt and butter in a 2-quart heavy saucepan. Stir over moderate heat until sugar is dissolved and mixture boils. Cover and cook slowly five minutes. Uncover and boil rapidly to soft ball stage, 238°. Let stand until cold. Add vanilla and beat until candy loses its gloss and begins to hold its shape. Stir in nuts and turn into a buttered pan. Cut in squares when set. Makes about 2 1/4 pounds.
Put blueberries, sugar, 1/2 cup water, lemon juice and salt in saucepan. Bring to a boil. Add cornstarch that has been dissolved in 1/4 cup water. Cook until thick. Cool. Place in uncooked prepared pie crust.
Heat 2 Tbsp. of oil in a skillet. Fry eggs and reserve.
Dissolve yeast and 1 tablespoon sugar. Scald milk and remove from heat. Add shortening, sugar and salt. Cool to lukewarm. Add yeast, eggs and 2 cups flour. Beat well. Add remaining flour or enough to make soft dough. Knead lightly and place in a greased bowl. Cover and set in a warm place to rise. Let rise to double in bulk. Punch down and shape into rolls.
Cook flour and milk until thick, stirring constantly, then cool. Cream the sugar, butter and vanilla until very fluffy. Add to first mixture. Mix until well blended. It should be the consistency of whipped cream. Frost cake. This recipe is wonderful to make when you're out of powdered sugar.
In a large kettle, saute onion in oil until clear and brown. Add curry powder and pepper. Fry for 15 minutes on low. Add tomato sauce and simmer for 10 minutes. Add chicken pieces. Stir to coat. Cook on low for 20 to 30 minutes, covered, stirring occasionally. Add vinegar. Stir. Serve over rice.
Brown and drain ground beef. Add tomatoes, tomato sauce, salt, pepper and sugar. Saute green onions. Mix softened cream cheese, sour cream, noodles and onions together. Assemble casserole with a layer of the beef mixture on the bottom, all the noodle and sour cream mix and the rest of the beef mixture. Heat until bubbly at 325° to 350°, then add cheese to the top and heat until the cheese melts.
Mix and put in crust. Bake until set and pastry is brown, 40 to 50 minutes in 375° oven.
Mix all ingredients together and pour into an unbaked pie shell. Bake at 325° until set and slightly brown (around 30 minutes).
Mix together cocoa, sugar and salt. Add vanilla and a small amount of the milk. Stir until smooth; add remaining milk and microwave at High (100%) until almost boiling, approximately 2 minutes. Stir to blend ingredients well. Serve immediately. If desired, marshmallows may be put on top before serving.
Cook broccoli and rice according to package directions. Saute onion in margarine. Mix all ingredients together and place in a casserole dish. Bake at 350° for 30 minutes.
Place steaks in an ovenproof, covered pan. Add the ginger ale, onion soup mix and the cream of mushroom soup. Roast 2 hours at 350°. It makes its own gravy.
Combine all ingredients except for the cheese until creamy. Shape into 1 inch balls. Roll in cheese. Cover and refrigerate until serving.
Melt 1/2 pound butter. Take off heat. Add 1 box of 10x sugar, then add 3/4 cup peanut butter and 1 teaspoon vanilla. Place in buttered dish in fridge.
Mix cocoa in small amount of scalded milk. Add flour, sugar and salt. Add milk and cook until thick. Add egg yolks, stirring constantly. Add butter and vanilla. Pour into baked pastry shell. Cover with meringue and refrigerate.
Mix and form patties. Bake in 400° oven for 15 to 20 minutes. Serve plain or with gravy.
Cook rice and 2 cups water, following package directions. Set aside. Saute the onion in a little cooking oil. Add egg, cooked rice, 1/3 cup water and soy sauce. Mix well.