HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, salt, pepper and paprika. Coat scallops with flour mixture. Melt butter in a large frying pan. Brown scallops on both sides. Add sherry and simmer until tender, approximately 15 minutes. Serve over rice.
Combine all ingredients in large pan. Saute approximately 1 pound of medium boiled shrimp for 5 minutes in shells.
Butter bread on both sides and place in a baking dish. Sprinkle sausage over bread, then cheese. With mixer combine half and half, eggs and salt. Pour over other ingredients. Refrigerate overnight. The next morning, bake at 350° for 45 minutes or until firm.
Mix together ingredients and form into 8 patties. Grill on both sides to desired doneness. Garnish with parsley. Serve barbecue over them.
Cook potatoes with salt. Peel them warm and slice. Sprinkle with sugar and vinegar. Add celery and other ingredients. Mix well. Add mayonnaise and eggs. Cover and chill thoroughly. (Best if chilled overnight.)
Boil chicken breasts that have been skinned and boned for 15 minutes. Take out. Place in a casserole dish. Mix chicken soup with sour cream. Spread over breasts. Crumble coarsely Ritz crackers. Melt oleo and toss over crackers. Cover top of chicken and bake for 30 minutes at 300°. Serves 4.
On medium-low fire, add cream to 3 cups sugar and dissolve. Bring to 234° (soft ball). While cooking sugar and cream, burn 1 cup sugar on medium-low. Sugar should turn to liquid crystal about the same time the other pot reaches 234° (soft ball). Combine crystal sugar to large pot by pouring slowly. Mixture will rise high, then simmer down. It should be 234° or soft ball. Remove from fire. After stirring good, add butter, vanilla and pecans. Set aside for 8 to 10 minutes, stirring several times to cool and it gets dull. Spoon on waxed paper.
Beat the first 3 ingredients and bake 20 minutes. Then mix the remaining ingredients except coconut. Spread this over baked batter. Sprinkle with coconut. Bake at 325° for 25 minutes. Cool; cut in bars.
Mix everything together. If too wet, add more crumbs. If too dry, add more water. Shape in balls. Fry in skillet on medium until medium-rare. Add to sauce and cook for several hours. I also buy King Soopers hot Italian sausages. Bake them on 300° for 30 minutes and add them to the sauce with the meatballs.
Dissolve jello with 1 cup boiling water. When cool, add cherry pie filling and let set in refrigerator for about 2 hours.
Completely mix sugar with sour cream in a bowl large enough to hold the grapes. Wash and dry thoroughly the white grapes. Put grapes into the creamy mixture and stir gently. Let marinate for several hours or more; good kept in refrigerator for several days.
Place layer of beans and thinly sliced onion rings alternately. Pour leftover grease over beans. Mix vinegar and sugar together and pour over beans. Salt and pepper to taste. Crumble bacon over top and refrigerate overnight. Bake at 350° for 40 minutes.
Mix all ingredients together and refrigerate 2 hours. Roll into small balls. If too messy, add more stuffing (a little at a time). Grease bottom of pan with oleo. Bake in a 325° oven for 30 minutes. Turn over and bake another 15 minutes. Sprinkle with more Parmesan cheese when taken from oven.
Stir together. Bake 35 to 40 minutes at 350°. Ice cake as soon as cake comes out of oven.
Mix Hawaiian Punch and juices in a large container. Freeze 1 to 2 quarts of the punch in a decorative mold to chill the punch. When ready to serve, add the ginger ale and garnish with slices of lime.
Cook oleo, brown sugar, white syrup and salt on Full power for 2 minutes. Stir and cook for 2 minutes more. Add soda and vanilla. Pour over popcorn in a brown paper bag. Put in microwave for 1 1/2 minutes. Remove, shake and cook for another 30 seconds. Spread out to cool. Needs another 1 1/2 minutes.
In 4-cup glass measure, cook cream cheese and wine in microwave oven on High power for 2 minutes; stir every 30 seconds. Toss Swiss cheese with cornstarch. Drain crab; flake, removing cartilage. Stir crab, Swiss cheese, milk, Worcestershire sauce and parsley into wine mixture; microwave 3 minutes, stirring once. Transfer to fondue pot or chafing dish; keep warm. Dip bread cubes swirling to coat or spoon onto crackers. Makes about 3 cups.
Dissolve gelatin in water. Stir in blueberries and pineapple. Chill until has consistency of an unbeaten egg white. Fold in Cool Whip and nuts. Chill until firm.
Place rice on bottom of baking dish; put chicken on top. Mix together broth and soup. Pour over chicken and rice. Cover and bake for 1 hour at 350°.
Add the salt to the flour. Soften shortening and margarine, blending thoroughly with a broad bladed knife. Divide softened fat into quarters and rub one portion into the flour and salt. Now mix an elastic dough with about 1/4 pint of cold water, adding a squeeze of lemon juice. Place the dough on a floured board and roll out into an oblong, keeping the sides straight. "Flake" 1/4 of fat into small pieces over 2/3 of the dough. Dredge the entire surface with flour and fold the bottom 1/3 up and the top 1/3 down. Turn the pastry to bring folded edge to the right; repeat rolling, flaking and folding twice more.
Combine first 4 ingredients in a large bowl. Add eggs and vanilla, stirring until blended. Stir in butter, coconut and pineapple. Pour into unbaked pastry shell. Bake at 350° for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on wire rack. Makes 1 (9-inch) pie.
Stiffly beat the egg white. Gradually add sugar. Stir in other ingredients and drop by teaspoonfuls in ungreased cookie sheet. Bake in a 250° oven for 30 minutes.
Mix bread and milk together and then fold in butter and sugar. Blend in eggs and pineapple. Bake at 325° for 45 minutes.
Slice apples. Place sliced apples in a lightly greased 13 x 9 x 2-inch baking dish. Combine 1/2 cup sugar, nutmeg and cinnamon. Sprinkle on the sliced apples. Position plastic mixing blade in food processor bowl; place flour, brown sugar and butter in bowl. Top with cover and process until mixture resembles coarse meal. Sprinkle mixture over apples. Bake, uncovered, at 300° for 1 hour. Serve warm with ice cream, if desired. This is a really good dish. Makes 8 servings.
Cream shortening and sugar. Add eggs, buttermilk and soaked Nabisco Bran. Sift flour, soda and salt and add Kellogg's All-Bran. Stir. Store in refrigerator. Bake for 15 minutes at 400°. Will keep in refrigerator for a couple of weeks. Bake as needed.
Sift flour, cornstarch and sugar into a saucepan. Add butter. Add lemon juice to the egg yolks and beat until they are thick and velvety. Add this to the sugar, cornstarch, butter and flour mixture. Stir until free of lumps. You may add a few tablespoons of cold water to make it thin enough not to lump. Pour the boiling water over lemon mixture. Set on stove and let come to a boil, stirring constantly. And here is the secret: your pie will have a better flavor if it scorches just a tiny bit. Add grated lemon rind. Let cool, stirring often.
Preheat oven to 350°. Cream butter and sugar together, then add eggs and beat well. Stir in mashed bananas and vanilla. Add the flour, baking powder, baking soda and salt and beat well. Stir in the nuts. Bake in greased loaf pan for 1 hour.
Mix ingredients together and place in canister. Use two rounded teaspoons per cup of boiling water. Add more sugar as needed. Use whatever brand tea you like.
Stir all ingredients together. Roll into walnut-size balls, roll in granulated sugar and bake at 350° for 10 minutes.
Let cream cheese soften out of the refrigerator for about 1/2 hour. Preheat oven to 375°. Beat cream cheese, egg and vanilla extract together for 1 minute. Add sugar gradually together with other ingredients. Do not overbeat. Batter will be slightly lumpy. Pour batter into graham cracker Ready-Crust. Bake at 375° for 45 minutes. Let cool and top with cherry pie filling and Cool Whip.
Layer lettuce, onion and peas in 13 x 9-inch dish. Spread mayonnaise to cover. Sprinkle with sugar, bacon and cheese. Cover with plastic wrap. Refrigerate overnight.
Combine the flour, butter, 1 tablespoon sugar and nuts. Spread the mixture in a 13 x 9-inch glass pan. Bake at 350° until brown. Combine the cream cheese, powdered sugar and Cool Whip. Spread this mixture on	top of the crust. Whip lemon pudding and milk and pour over the other two layers. Cover with additional Cool Whip and chopped nuts.
Combine cream cheese, 1/2 cup pecans and the rest of ingredients. Blend well. Shape into logs. Roll in pecans; chill.
In bowl, mix sour cream with chopped or diced jalapenos, onions and avocados.
Lightly flour and salt and pepper beef. Brown in skillet and put the steak in a pan. Add drained mushrooms and sour cream. Add consomme, just enough to keep it thick. Turn burner to low, stir; if the stroganoff boils it ruins the sour cream taste. Serve over rice or noodles.
Preparation Time: 5 minutes plus refrigeration. Cooking Time: 24 minutes.
Brown pork chops in hot oil. Sprinkle with salt and pepper to taste. Melt butter in saucepan. Stir in flour, 1 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken broth; cook, stirring constantly until mixture comes to a boil. Place potatoes in bottom of 11 x 7 x 1 1/2-inch baking dish. Top with onion rings. Pour chicken broth mixture evenly over top. Top with pork chops. Cover with foil. Bake in 350° oven 1 hour. Remove cover and continue baking 30 minutes or until meat is tender. Makes 6 servings.
Melt morsels and milk in top of double boiler. Stir occasionally until morsels are melted and mixture thickens. Remove from heat; add vanilla and chopped nuts. Blend well. Chill.
Boil sugar and water. Simmer 1 hour. Mix coffee and 1 cup boiling water; let cool. Add vodka and vanilla. Makes 2 quarts.
Mix and press into 9 x 13-inch pan. Bake at 325°.
Brown hamburger and drain. Mix in crock-pot. Bake on high for 4 to 6 hours.
Dissolve Jell-O in boiling water. Grind cranberries and orange with peeling, very fine. Mix all ingredients together and refrigerate until firm.
Combine butter, sugars, vanilla and pudding. Mix together in a large bowl and beat until creamy and smooth. Beat in eggs. Gradually add flour and baking soda. Stir in chocolate chips (batter will be stiff). Drop by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake at 375° for 8-10 minutes.
Bake cake as directed. Mix together orange jello and boiling water. Add orange pop. When cake is baked, punch holes in top of cake with fork. Pour this mixture over cake. Let cool to room temperature.
Layer first 6 ingredients. Do not mix. Spread with mayonnaise. Sprinkle with sugar. Top with bacon and cheese. Refrigerate 8 hours. Best made day before!
Combine milk, cream and pudding in a large bowl. Beat with a rotary beater until well mixed (about 1 to 2 minutes). Spread between and on top layers of angel food cake.
Cream butter, sugar, eggs and vanilla until fluffy. Combine flour, soda, salt and rolled oats; stir into creamed mixture. Mix well.
Cream butter with 1 cup sugar. Add eggs and beat. Sift dry ingredients together and add alternately with the milk, beating after each addition. Lastly, add the 3 tablespoons lemon juice and beat.
*Tomato slices may be omitted; combine soup with 1/4 cup milk.
Mix together and bake at 350° for 20 to 25 minutes. Serve hot or cold.
Pound boneless chicken breast until 1/4-inch thick. Sprinkle halves with salt and pepper. Top each piece of chicken with 1 slice ham and 1 slice of cheese. Fold chicken over ham and cheese. Wrap each bundle in 2 strips of bacon and place in shallow baking dish. Bake at 350° for 45 minutes or until chicken is cooked and bacon is browned.
Boil broth. Add cucumbers and onions. Simmer 10 minutes. Puree in blender with cream. Chill well. Season prior to serving. Sour cream or dill garnish may be added. This soup is better if made a day ahead.
Combine jello, water and strawberries; stir well until strawberries are thawed. Fold in small carton of whipped topping. Pour over cake pieces in 9 x 13-inch pan. Chill about 30 minutes. Frost with large carton of whipped topping. Refrigerate. Serve in squares.
Spread potatoes in a 9 x 11-inch pan. Mix together the sour cream, soup and margarine. Spread over top of potatoes and add the cheese on top. Bake in a 350° oven for 35 minutes.
Combine all ingredients except cracker crumbs and pour into greased baking dish. Sprinkle with cracker crumbs and bake at 350° for 45 minutes. Serves 6 to 8.
Bake cake according to package directions. Crumble. Mix remaining ingredients and roll into small balls. Roll in coconut.
In a small bowl, soften yeast in warm water; set aside. In a large mixing bowl, stir together flour, sugar, baking powder, salt and baking soda. With a pastry cutter, cut in shortening until mixture resembles coarse crumbs; mix well. Add yeast mixture and buttermilk; stir until combined. On a floured surface knead mixture about 2 minutes or until smooth, adding more flour as needed. (To make ahead, the dough may be stored, covered, in refrigerator overnight.)
Chop the chocolate coarsely or cut into small pieces. Put ladyfingers on a plate and lightly soak them with cold coffee. Arrange half of the ladyfingers in 1 layer on a rectangular or oval serving dish with sides at least 2 inches high.
Cream shortening, sugar and egg together. Add chocolate or cocoa. Add sifted flour, soda, salt, milk and vanilla. Fill cupcake pans 2/3 full. Bake in a 350° oven for 15 to 20 minutes.
Mix caramel and flour together and sprinkle on top of nuts and chocolate chips. Bake at 350° for 15 minutes.
Combine first 6 ingredients, beating until smooth. Stir in squash; add onion and pepper. Drop by tablespoon into a hot greased skillet. Cook until golden brown, turning once. Drain. Makes 6 to 8 servings.
Line a 13 x 9-inch baking pan with aluminum foil. Arrange chicken pieces in pan.
Place squash and onion in buttered casserole. Combine melted butter, mayonnaise, beaten egg, sugar and sprinkle of salt. Bake for 20 minutes at 325°. Sprinkle with grated cheese and cracker crumbs. Return to 325° oven and continue baking until browned.
Cook noodles until tender, then drain. Pour in casserole dish. Add tuna, soup and peas. Mix together. Add enough milk to cover mixture. Add salt, pepper and parsley as desired to flavor. Bake at 350° for 1 hour.
Flatten cutlets to 1/4-inch thickness. Combine flour and seasonings; dredge cutlets in flour mixture. Cook veal in melted butter in large skillet until browned on both sides. Remove meat and keep warm, reserving drippings in skillet. Add crabmeat, green onions, mushrooms and Worcestershire sauce. Cook over medium heat, stirring occasionally until mixture is thoroughly heated. Arrange asparagus over each piece of veal. Spoon crabmeat mixture evenly over asparagus. Top with Hollandaise sauce. Sprinkle with parsley. Yields 6 to 8 servings.
Cream sugar and shortening. Add eggs, vanilla and milk. Mix salt, baking powder and flour. Add to mixture and roll 1/4-inch thick. Cut with 2-inch round cookie cutter. Bake 10 to 12 minutes at 350°. These cookies will not be brown. Remove from pan while hot.
Dip potatoes in milk and coat with Shake 'n Bake mix. Salt to taste. Bake on cookie sheet that has 1/8-inch cooking oil. Bake at 400° for 30 minutes. Turn 2 or 3 times. Serve with sour cream or favorite dipping sauce.
Cook vegetables. Add to soup, milk and cheese. Heat until cheeses melt. Be careful as soup will burn on bottom easily. Freezes very well.
Drop by teaspoonfuls on greased cookie sheet about 2 inches apart. Bake at 375° for 8 or 9 minutes. Not a brown cookie.
Mix all ingredients. Pour into an 9-inch ungreased Pyrex pie plate. Bake at 350° until done. You may omit coconut and have an egg pie.
Fry bacon until golden brown and crisp. Then add the can of beans and wienies. Cook until piping hot.
Peel eggplant. Slice 1/2 inch thick and brush with oil. Broil 3 to 4 inches from heat, 6 to 8 minutes, turning once. Heat sauce, spoon over eggplant and sprinkle with cheese.
Saute onions and chicken in hot oil. Add paprika. Add water to	cover chicken. Add potatoes, salt and pepper to taste. Simmer 1 hour to 1 1/2 hours. When done, take chicken out. Take meat off bones and put meat back into the pan with broth. Cook wide noodles. Add to broth. Serve with sour cream and vinegar. (You may add a small amount of sour cream and vinegar to the pot, if you like.)
Mix the lime with the 2 gallons water and pour over cucumbers. Let stand 24 hours. Stir often, but gently. Stir these several times so the lime mixes with the cucumbers. Rinse well; cover with clean, cold water. Let stand for 4 hours; drain well.
Mix all ingredients adding flour (cup at a time) last. May require a bit more or less flour; dough should be easy to roll and not too sticky. Roll out to about 1/8-inch thick (don't make it too thin); cookies are supposed to be soft and fluffy, not thin and crusty. Place on cookie sheet, not too close together and bake at 375° for about 8 to 10 minutes, depending on thickness. When done, the backs of the cookies should be a very light shade of tan (not dark!). Remove from cookie sheet and place on a flat surface to cool. After cookies are completely cooled, you can frost and decorate. Makes about 10 to 12 dozen.
Cook chicken until tender. Bone and cut into bite size. Mix broth, cream of chicken soup and cream cheese together. Melt margarine and pour over crackers. Mix. Layer crackers in bottom of baking dish, then chicken, then soup mixture. Repeat until all ingredients are used, topping with crumbs. Bake at 350° for 20 to 25 minutes.
Cook noodles al dente. Drain. Combine noodles with all ingredients, except onion rings and cheese. Place in buttered casserole dish. Top with onion rings and cheese. Cover and bake at 325° for 20 to 30 minutes.
Combine all ingredients, except wings, in 15 x 10-inch jelly roll pan. Arrange wings in single layer in marinade. Cover and refrigerate several hours or overnight, turning pieces once or twice. Bake at 375° for 1 hour or until tender, turning them a few times as they cook.
In a mixing bowl mix chicken, cream of chicken soup and cream of mushroom soup. Cut up onion in small pieces; add evaporated milk and 1/2 small can of mild green diced chilies. Mix all this together; set aside. Layer bottom of 8 x 8 or 9 x 9-inch pan with crushed Doritos. Put shredded cheese over top of mixture. Cook for 40 minutes at 300°.
In a skillet, saute mushrooms in butter until tender. Stir in flour. Gradually add the chicken broth. Cook, stirring constantly, until sauce comes to a boil. Remove from heat. Stir in cream, parsley, salt, nutmeg, pepper and wine. Fold in the chicken and spaghetti. Turn into a greased 12 x 9 x 2-inch baking dish; sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 30 minutes, or until heated through. Garnish with fresh parsley, if desired. Serves 6 to 8.
Cook unpeeled potatoes. In frypan, fry bacon until crisp. Drain on paper towels, reserving 3 tablespoons drippings. Crumble bacon. To reserve drippings, add onion. Cook until tender. Add sugar, flour, bouillon and spices. Stir until smooth. Stir in vinegar and water; bring to boil. Peel warm potatoes. Slice and add to sauce mixture with bacon. Toss lightly to coat. Serve warm. Makes 4 to 5 servings.
Cut chicken breasts into strips and saute chicken, onion and green pepper in oil until chicken is fully cooked. Pour in soup and 3/4 cup of water. Simmer for about 5 minutes. Fill soft taco shells with mixture and roll them up. Place enchiladas in a baking dish and cover with shredded cheese. Bake at 350° until cheese is fully melted. Serve with garnish (sour cream and salsa).
Caramelized almonds. Over low - medium heat coat almonds with sugar until sugar coats almonds.
Melt margarine and mix sugar and flour. Add eggs, vanilla, salt, chocolate chips and pecans. Pour in unbaked pie shell. Bake at 325° for 50 minutes.
Cream sugar and margarine. Add eggs and flavoring. Add baking powder and soda. Add flour alternately with buttermilk, beginning and ending with flour. Drop by rounded spoonfuls onto greased cookie sheet. Top each cookie with a raisin and/or colored sugar crystals. Bake at 350° for 8 to 10 minutes.
Remove cartilage from crabmeat. Blend together cream cheese, milk, onion and horseradish. Gently mix in crabmeat. Add salt and pepper.
In separate pan, cook 1 to 2 potatoes per pork chop and 1/3 chopped medium cabbage until very well done. Remove chops from pan to platter and keep warm. Drain potatoes and cabbage; add to frying pan pork chops were cooked in. Mash potatoes and cabbage in drippings. Serve potatoes with pork chops and corn relish.
Cream sugar and shortening. Add eggs and milk. Add rolled oats. Separately mix all dry ingredients. Add all together. Afterwards, add nuts and raisins. Do not grease cookie sheets. Set oven at 375°. Drop onto cookie sheet and keep in oven about 10 minutes. Watch carefully.
Cook broccoli in unsalted water 5 to 10 minutes until tender; drain. Preheat oven to 350°. Combine eggs, soup and oregano. Stir in tomatoes and cooked broccoli. Turn into a 10 x 6 x 2-inch baking dish. Sprinkle with Parmesan. Bake, uncovered, 30 minutes.
Cook broccoli until tender and drain. Mix all other ingredients, except oleo and crackers, and add broccoli. Mix oleo with crackers and spread on top of vegetable mixture. Bake at 350° for 30 minutes.
Combine the flours, salt, soda and cinnamon. Mix egg, brown sugar, yogurt, water, molasses and oil. Stir into flour mixture. Mix well. Stir in oats, apricots and raisins. Spread in a Pam sprayed 13 x 9 x 2-inch pan. Bake in a 350° oven for 20 to 25 minutes. Cool.
In top of double boiler, melt oleo and cheese. When smooth, stir in salt, mustard, cayenne pepper and Worcestershire sauce. Slowly stir in milk. When smooth and hot, turn off heat. Quickly stir in beaten egg and flour. Serve immediately over toast.
Peel and core apples. Combine flour, sugar and cinnamon; cut margarine into flour mixture with 2 knives or pastry blender until mixture resembles coarse cornmeal. Brush apples with egg and roll in flour mixture. Place in greased baking dish. Fill cavities of apples with any remaining flour mixture. Pour orange juice in bottom of dish around apples. Bake, uncovered, at 350° for 1 hour or until apples are tender. Serve warm with pan liquids and whipped cream.
Add cucumbers, peas and onion in bowl. Add salt and pepper to taste. Mix well with mayonnaise.
In medium bowl, mix the 3 boxes of instant pie filling with the half and half. Add 1 teaspoon coconut extract. Beat according to directions on the box. In large bowl, cream the cheese and gradually add powdered sugar (a full cup makes it sweeter). Add 1 teaspoon extract and the whipped topping. Blend the pie filling mixture with the cream cheese. Stir in coconut. Divide among the 3 crusts.
Layer potatoes, onions, cheese, flour, salt and pepper. Add milk. Layer into 2 layers. Put remaining cheese on top. Bake at 350° for 45 minutes.
Blend milk and flour. Cook to a thick paste in a small saucepan over medium heat, stirring constantly, until all mixture leaves sides of pan and forms a ball on the spoon. Cool.
Preheat oven to 375°. In shallow bowl, whisk together honey and vinegar. Pour bread crumbs into separated bowl. Set bowls aside. Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer. Roll chicken pieces in honey mixture, then in bread crumbs; place in pan. Bake for 30 minutes or until cooked thoroughly.
Set oven to 350°. Prepare macaroni and cheese according to directions on package. Brown beef, onion and bell pepper. Add corn, tomato paste, water and seasonings. Add the macaroni and cheese to the beef mixture, stirring well. Pour into a 2-quart casserole. Bake 15 to 20 minutes.
In a small bowl, mix the cream cheese and sugar together until fluffy. In a large bowl, mix the milk, vanilla and pudding together until fluffy. Add cream cheese mix to pudding mix; stir until blended. Fold in Cool Whip. Chill for 7 hours. Remove middles from 10 cookies, then chop into fine powder. Use these for top layer. Chop centers and rest of cookies to fine powder. Layer cookies and Cool Whip mixture in a flowerpot, starting with cookies. Add flower. Keep cool until serving.