HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare angel hair according to directions and drain. In a large skillet, heat olive oil and butter. Add shrimp and garlic. Cook and stir until shrimp are opaque. Combine hot angel hair, shrimp mixture, Parmesan cheese, dill, salt and pepper. Toss to mix. Arrange on warm serving platter and serve immediately. Makes 2 to 4 servings.
Saute bacon and onion in pan. Add beef and brown. Add the rest of ingredients and mix. Pour in covered baking dish and bake 30 minutes at 375°.
Cut 1/2 cup oleo into 1 cup of flour until it resembles coarse meal. Add cold water and stir until well blended. Divide dough in half. Press each half into a 12 x 3-inch oblong on an ungreased baking sheet. Place boiling water and remaining 1/2 cup of oleo into saucepan. Bring to a boil. Add almond extract and remove from heat. Stir in remaining 1 cup of flour. Add eggs one at a time, beating well after each addition. Spread this mixture over the oblongs. Bake in hot oven at 425° for about 50 minutes.
Cut each cheese slice in half. Place 1/2 on top of each cutlet. Starting with a short end, tightly roll up cutlets jelly roll style. Tie securely with string. On waxed paper, combine flour and pepper; mix well. Add cutlets; toss gently to coat.
In large skillet, cook pork in 1 tablespoon hot salad oil until done, about 10 minutes. Remove from skillet. Cook celery, onions and mushrooms in 2 tablespoons salad oil until crisp-tender, 2 to 3 minutes, stirring often.
Cook green beans until tender. In a skillet, saute mushrooms in butter until tender. Add onion and garlic powders. Drain beans; add to skillet and toss. Salt and pepper to taste.
Cook meat and onion together until brown. Drain well. Stir in soup mix, milk and cottage cheese. Add spices. Put in casserole dish and sprinkle with cheese. Place biscuits on top and bake until biscuits are brown.
Separate crescent rolls into triangles; slice triangles in half to form two smaller triangles. Slice cheese and ham on crescent dough. Roll from wide end. Place on greased cookie sheet and bake for 13 minutes at 350°. Makes 32. Serve with French's sweet mustard for dipping.
Toast bread and spread with butter while hot. Arrange toast in a buttered baking pan. Sprinkle with raisins. Stir salt and all but 2 tablespoons of the sugar into the eggs and mix well. Pour over the toast and let stand 10 minutes to soak bread.
Mix dry ingredients, eggs, oil and milk, stirring constantly. When it becomes thick, remove from heat. Add vanilla and butter. Pour into unbaked pie shell and bake at 325° for about 30 minutes. Be sure to watch closely so that crust doesn't brown too fast (you may need to adjust heat).
Saute onions in butter until soft. Combine eggs and sour cream. Add to onion mixture. Add seasonings. Pour into pie shell. Sprinkle top with Parmesan cheese. Bake on lowest rack, 20 minutes at 450° and then 15 minutes at 325°.
Mix water and spackling powder to the consistency of whipped cream. Be sure mixture is free of lumps. Add colored powdered paint and pour into container. Spackle may be dropped on waxed paper and then collage materials embedded in it. Spackle is superior to Plaster of Paris because it dries more slowly, allowing children time to change their minds about designs. The finished product takes 40 minutes to 1 hour to dry.
Mix beef or chicken, olives, 2 tablespoons onion and 1 cup Cheddar. Brush tortillas on both sides with melted butter. Fill with mixture and roll up. Place in buttered baking dish. Sprinkle with 1/2 cup cheese, 1 tablespoon onion and pour sauce over all. Bake for 15 minutes at 350°.
Prepare pudding with milk as directed. Fold in sour cream and set aside. Line bottom of a 3-quart clear glass bowl with vanilla wafers. Slice one banana on top; arrange. Top with 1/3 of strawberries, then 1/3 of blueberries. Spoon 1/3 of pudding over fruit. Repeat the layers twice more, ending with pudding. Top with Cool Whip. Cover with plastic wrap and refrigerate 6 hours or overnight.
Peel the potatoes and remove the centers with an apple corer. Drag a frankfurter and wiener through each potato and place in baking pan with the drippings. Add the milk and bake for 1 hour at 350°. Yields 6 servings.
Drain vegetables and layer in a casserole. Saute the onion in butter until tender. Add drained mushrooms and cream of chicken soup. Mix until a liquid. Add salt and pepper. Pour over the vegetables in the casserole. Top with your favorite grated cheese. Bake for 45 minutes at 375°.
Brown ground beef in skillet and drain. Add taco seasoning and water according to package directions and simmer 10 minutes. Spread beef in shallow dish and top with shredded Cheddar cheese. Top with chopped lettuce and tomatoes and sprinkle on taco sauce. Serve with nacho chips and sour cream. Makes a great snack for guests and is perfect for lunch or a light supper.
Add hot water to Jell-O and cranberry sauce. Mix well. Add nuts, pineapple and celery. Refrigerate until congealed.
Mix first five ingredients together. Pat on cookie sheet and bake at 350° for 20 minutes or until light brown. Cool and break up in pieces. Put 1/2 in a 9 x 13-inch pan. Pour 12 ounce jar of caramel topping over pieces. Put 1/2 gallon ice cream on top. Sprinkle with other 1/2 of crumbs and freeze.
Brown wieners, onion and pepper in skillet with margarine on medium-high heat. Add tomatoes, soup and seasonings. Cover and bring to steaming on high. Turn to low for 15 minutes. (Serve over steamed rice or in a ring of mashed potatoes.)
Grease 9 x 13-inch casserole dish. Preheat oven to 350°. Chop and spread tamales evenly in dish. Drain and layer can of corn. Pour off top liquid of beans, but use the good juice. Layer on top of corn. Spread chili on bean layer. Top with shredded cheese. Bake at 350° for 25 to 30 minutes.
Brown ground beef and drain. Add onion and garlic. Add remaining ingredients and simmer. Wonderful!!
Blend together cake mix, coconut and margarine; press mixture in	bottom	and up sides of a 13 x 9-inch pan. Spread apple pie filling over the first layer. Mix sugar and cinnamon together; sprinkle over pie filling. Blend sour cream and 1 beaten egg together; spoon evenly over top. Bake at 350° for 25 to 35 minutes.
Brown ground beef and drain. Mix together the rest of ingredients. Bake at 350° for 1 1/2 hours.
Mix until forms ball. Chill in refrigerator before rolling out. Makes enough for 2 pies.
Combine lard, sugar and 2 1/2 cups hot water. Dissolve the yeast in 1/2 cup warm water. Add eggs and salt. Mix, then add yeast mixture. Work in flour. Dough will be sticky. Let rise until double. Work out and let rise again. Bake at 350° for 15 to 20 minutes.
Melt butter in large saucepan. Add all ingredients except the biscuits. Heat until boiling. Remove from heat. Add biscuits and stir. Pour mixture into a greased tube pan. Bake at 400° for 25 minutes. Remove from pan immediately.
Make Jell-O using 1 cup hot water. Add this to the drained pineapple slices in the can (you will have some Jell-O left over). Place can in refrigerator overnight. To unmold, remove bottom of can, loosen sides with a knife and push out. Cut into slices. Red and green make a pretty plate at Christmas.
Saute onion in butter. Add flour to make a thick roux. Slowly add broth and half and half using a whisk. Cook over medium heat, stirring constantly, until slightly thickened. Add rice, salt, chicken, vegetables and parsley. Simmer 5 to 10 minutes. If soup is too thick, thin with extra broth.
*Or use 1 cup (4 ounces) Kraft natural shredded Cheddar cheese.
Put sugar and water in saucepan and boil until the sugar is dissolved and becomes dark and clear. Add butter. Stir until butter melts, then boil for 15 minutes or until syrup reaches hard crack stage (325°). Add peanuts. Stir and remove from heat. Spread candy on buttered baking sheets or press into buttered patty pans. Cut or break into irregular pieces.
Blend all ingredients, except pecans, in 2-quart microwavable dish. Heat in microwave 3 to 5 minutes (depends on wattage of your oven). After heating, stir ingredients until smooth. Mix in pecans. Pour into an 8-inch dish. Refrigerate until fudge is firm.
Melt together milk, chocolate chips and butter. Bring to a boil and cook for 2 minutes, stirring constantly. Remove from heat and stir in flour and nuts. Drop by spoon on cookie sheet with foil. Bake at 325° for 8 minutes.
Crumble sausage into large heavy frypan. Cook over medium-low heat. Add onion and cook until sausage becomes brown. Discard all but 3 tablespoons of drippings. Stir in flour. Cook over medium-low heat. Stir in milk and add seasoning. Cook, stirring, until thickened.
Mix all ingredients together except juice. Spoon into deep pie plate. Pour juice over top. Bake for 30 minutes at 375°.
Mix the first 3 ingredients and cook over low heat for 1 minute. Mix the paprika, chili powder, cumin and vinegar juice, then add the remaining ingredients. Cook over low heat, stirring constantly.
Fry beef until brown. Drain. Add tomato sauce and spices and set aside. On greased pizza pan, lay crescents (reserving 4 for the center) around the pan, leaving about 1/4 of each crescent extending	out over the	edge of the pan in spoke fashion. Fit the	4 reserved rolls in center, pinching dough and fitting rolls together.	Spoon beef mixture into center and sprinkle cheese over to	cover.	Bring extended crescent points up over meat and cheese, pressing and pinching dough to hold mixture in. Brush top lightly with milk and sprinkle sesame seed over top, completely covering. Bake at 375° for 30 minutes until browned. Let stand 5 minutes before cutting in pie wedges.
Melt chocolate in a large Tupperware bowl 2 minutes on High in microwave. Add milk and butter to melted chocolate. Stir well. Add nuts and stir. Add marshmallows and stir. Spread mixture in oblong pan or Pyrex dish, well-greased. Refrigerate until hard. Cut into squares. Takes 10 minutes to make. Freezes well. Easy for children to make.
Coat a large Dutch oven with cooking spray. Mix all ingredients together and pour into Dutch oven. Bring to boil. Cover, reduce heat, simmer 20 minutes or until crisp-tender, stirring occasionally.
Cook macaroni according to package directions. Over low heat, heat up evaporated milk until almost a boil. Add cheese. Stir constantly until all cheese is melted. Add pepper. Drain macaroni and put into casserole dish; stir in cheese sauce and mix well. Additional shredded cheese may be scattered over top of mixture. Bake in 350° oven for about 20 minutes.
Mix together all ingredients. Pour into a graham cracker crust. Chill. Decorate with mandarin orange slices.
Mix all together. Knead until it comes away from bowl side. Divide dough into 4 balls. Roll out and make pencil thin. Cut into 3/4-inch. Press middle to curl. Cook for 10 minutes.
Mix chicken, vegetables, salt and pepper together. Place in baking dish. Mix Bisquick with enough milk to pour over ingredients in baking dish. Bake at 350° for 35 to 40 minutes until golden brown.
Place chicken in frying pan with olive oil, chopped parsley, celery, garlic, salt and pepper. Brown thoroughly on all sides over moderate flame. When chicken is well browned, add bay leaves and after 1 minute, add the wine. Cook gently until wine is almost evaporated. Add water. Cover and simmer about 30 minutes, until chicken is done.
Combine bread crumbs and lemon rind in a zip-top plastic bag, shaking well to mix.
Crumble ground chuck in 2-quart casserole dish. Add chopped onions. Microwave on High 4 to 6 minutes; stir halfway through cooking. Drain. Dissolve Chili-O mix in 1/2 cup water. Add this along with the tomatoes and beans to the cooked ground chuck and onions. Microwave, loosely covered, on High 8 to 10 minutes. Stir halfway through cooking. Simmer on 50% power for an additional 10 to 15 minutes.
Slice cookie dough with knife ideal for cutting sticky stuff. Heat oven to 350°. Cut off ends of package and cut wrapper along the seam. Remove dough from wrapper. Slice well-chilled dough into 1/4-inch thick slices. Place them 2 inches apart on ungreased, ovenproof cookie pan. Sprinkle with sugar, if desired. Bake at 350° for 7 to 11 minutes or until golden brown. Remove and let them cool for 1 minute.
Thoroughly cream butter and sugar. Add extracts. Add eggs, one at a time. Beat well. On low speed, stir in the sifted flour and soda mixture. Add sour cream and stir to combine. Using a tube pan or three loaf pans, cut wax paper to fit the bottom of pan or pans. Spray pans well with cooking oil and line with paper. Place the cake in the middle of the oven with a pan of hot water on the bottom rack of oven, which should be heated to 300°. Bake until cake tests done, about 1 1/2 hours or a little longer, about 1 hour and 15 minutes for loaf pans.
Sift flour and sugar. Cut in margarine until crumbly. Work into ball and knead 10 minutes. Pat dough into 2 1/4-inch thick 14 x 12-inch rectangle, on ungreased cookie sheet. Cut into 2-inch diamonds or squares with sharp knife. Bake at 300° for 45 minutes. Re-cut cookies and separate very carefully. Remove from baking sheet. Handle carefully. Store with paper between layers in airtight container. Lasts well for weeks.
Grease and flour a 10-inch pie pan. Mix Bisquick, milk/cheese, eggs and oleo in blender for 2 minutes. Add salt and pepper to taste. Pour half of the mixture into pie pan. Add 2 tablespoons bacon bits and 1 scallion, cut into small pieces. Pour in remaining mixture. Sprinkle with parsley flakes and paprika. Bake 45 minutes at 350°.
Preheat the oven to 325°. Grease and flour 2 loaf pans. Heat eggs; add oil, sugar, zucchini and vanilla. Add flour, soda, salt, baking powder, cinnamon and nuts. Bake 1 hour and 15 minutes.
Marinate pretzel pieces in all ingredients at least 4 hours. Stir often. Spread on cookie sheet and bake at 350° for 10 minutes.
Boil sugar and water for 3 minutes; add cranberries and boil for 2 more minutes. Add apples and pears to mixture and boil another 8 minutes. Delicious! Put in a pretty bowl.
Mix margarine, eggs and sugar together well. Add rest of ingredients and the blueberries last. Bake at 375° for about 25 minutes, possibly 30 to 35 minutes.
Melt margarine, then combine sugar and crumbs. Press firmly against bottom and sides. Cook 1 minute on Full power or until bubbling near edges. Beat the cream cheese until smooth. Add eggs, one at a time. Beat in sugar and vanilla until smooth and creamy. Pour over crust.
Preheat oven to 350° 10 minutes before Sally Lunn is ready to be baked. Grease a 10-inch tube cake pan or a Bundt pan. Heat the milk, shortening and 1/4 cup water until very warm, about 120°. Shortening does not need to melt. Blend 1 1/3 cups flour, the sugar, salt and dry yeast in a large mixing bowl. Blend warm liquids into flour mixture. Beat with an electric mixer at medium speed about 2 minutes, scraping the sides of the bowl occasionally (use regular beaters).
Boil chicken breasts until done, then remove skin and bones and divide into small pieces. Mix with remaining ingredients and bake, covered, for 1 hour at 325°. Serve over rice.
Mix together all ingredients except oleo and marshmallows. Melt these together and pour into mixture. Stir until well blended. Pour into a 9 x 13-inch pan and chill. Keep refrigerated. This will keep a long time in the refrigerator.
Grease and flour four 1 pound coffee cans. Fill half full and bake 1 hour at 325°. Bake at least 1 day before serving. Slice and garnish with whipped cream and a cherry.
Cut up bacon and fry until crisp. Add hamburger and chopped onions; brown. Add soy sauce, pepper and water. Add the vegetables in layers: potatoes, green pepper, tomatoes, celery and cabbage. Cover and cook over a high heat for 1 minute. Reduce heat and cook slowly for 15 minutes more. Serve. Makes 6 servings.
Mix and beat 10 minutes. Bake in 2 (9-inch) pans, greased, at 350° for 20 minutes. Cool and frost with frosting.
Combine sugar, water, butter, corn syrup and salt. Cook, stirring constantly, until sugar is dissolved. Turn heat down and continue to cook without stirring until syrup reaches 270° to a full, rolling boil and a teaspoonful dropped into cold water forms hard, brittle ball. Add vanilla carefully. Pour syrup over popped corn; mix until all kernels are covered. Grease hands with butter and dip palms in the popcorn. Form into balls.
Brown meat; peel and cook potatoes till soft, then mash. In a 9 x 12 casserole dish, put a layer of meat, top meat off with mashed potatoes. Spread meat; cover with potatoes 2 or 3 times until meat and potatoes are used. Top with grated cheese. Put in oven at 325 degrees until you see that the cheese on top is melted. Serve with English peas and rolls.
Grease a 9 x 13 x 2-inch pan. In fry pan, saute sausage until brown; drain. In separate bowl, beat together eggs, milk and seasonings. Layer ingredients in greased pan in this order: bread, sausage, cheese, and egg mixture. Cover and refrigerate overnight. Next morning, bake uncovered in 350° oven for 45 to 60 minutes.
Mix together and put in 13 x 9-inch pan. Freeze until firm. Slice and serve frozen.
Combine sugar and water and boil together until mixture will spin a thread when dropped from spoon. Beat egg whites until stiff. Pour boiled mixture over stiffly beaten egg whites gradually and beat until cool. Add vanilla and spread between layers and on top and sides of cake.
Mix the dough and spread in a round circle on a cookie sheet. Cover and let rest for 15 minutes.
Mix ingredients by hand until it makes a soft ball and cleans the bowl. Divide into 48 balls the size of walnuts. Form shells in tassie pans.
Stir ingredients in with the corn. Mix in eggs and milk. Bake at 350°.
Heat oil in skillet until hot. Put all ingredients in bowl and mix together. Pour all ingredients in hot oil. Cook until golden brown; turn often.
Combine chicken, celery, onion, cheese, mustard, seasonings and enough mayonnaise to moisten. Mix lightly. Cut tops from petite cream puffs and fill with chicken mixture. Replace tops. Bake at 350° for 15 minutes.
Melt oleo in a deep baking dish. Set aside. Mix flour, sugar and baking powder together. Then pour milk over and mix good. Pour this mixture over oleo in a baking dish. Mix peaches and cherry pie filling. Be sure to leave juice with peaches. Mix good, then pour fruit mixture over the other mixture in baking dish. Sprinkle with 1/2 cup sugar. Bake at 350° for 1 hour.
In medium bowl, sift flour, salt and baking powder. Set aside. Stir baking soda in buttermilk; set aside.
Measure oil into a glass measuring cup and add garlic and Tabasco. Let sit several hours. About an hour before serving, add anchovies to the oil, pressing them with a fork to cut into small pieces. Break romaine into leaves and rinse. Wrap in a tea towel and place in the refrigerator to crisp. At serving time, tear romaine into a large wooden salad bowl. Pour oil mixture over the romaine and toss with two forks. Place egg yolk in the center of the lettuce and squeeze the lemon over it. Again toss with two forks until the lettuce is coated. Toss in Parmesan cheese and freshly ground pepper. Sprinkle croutons over the top. Serves 4 to 6.
Cook chicken wings in water until tender, about 20 minutes with salt added. Add chicken broth. When done add egg noodles and can of cream of chicken soup. Stir often. Then it's ready.
Combine all ingredients except roast. Place meat in roaster. Cover with sauce. Cover tightly and bake at 350° for 4 to 5 hours or until meat breaks easily with fork. Cool. Remove any gristle or bone. Pick out the bay leaves. Stir to combine meat and sauce. Reheat and serve on fresh bakery buns. Serves a bunch of hungry Harley riders!
Mix all ingredients together and store in tight container. Use about 2 tablespoons in cup boiling water.
Drain canned fruit, saving the juice. Clean strawberries and combine all fruit (except bananas). Mix dry pudding with 1 1/4 cups juice (half of each is best). Pour over fruit and refrigerate. Add sliced bananas right before serving to avoid browning.
Heat about 1/4-inch oil in large skillet. Fry tortillas in oil, 15 seconds per side, so they are cooked, but pliable. Stack between paper towels. Set aside. Combine soup, milk, sour cream, chilies and onion. Spread 1/2 cup soup mixture over bottom of large 9 x 13-inch lightly greased baking dish. Set aside 1 1/2 to 2 cups soup mixture. Stir into original soup mixture the cut up chicken and 1 1/2 cups cheese. Fill each tortilla with about 1/3 cup soup, meat and cheese mixture. Roll and place in baking dish. Pour remaining soup mixture over tortillas. Sprinkle with remaining cheese. Bake at 350° for 30 to 35 minutes. Let it set for 10 to 15 minutes before serving. Serve with picante sauce if desired.
In a large pot, place tomato puree, tomato paste, chicken stock and wine. Heat a large frying pan and olive oil. Saute the onions, garlic, celery and carrot until slightly brown. Add to the pot along with all remaining ingredients. Bring to a light boil and then turn to a simmer. Simmer for 2 hours, partly covered, stirring often. Remove bones, skim fat from top and discard. Store in refrigerator for up to a week. Use as pasta topping or any dish calling for tomato sauce or "gravy." This recipe freezes very well.
Divide 1 pint crushed wafers among 3 (13 x 9 1/2 x 2-inch) jelly roll pans. Spread evenly on pans. Cream butter and sugar; add eggs. Beat well. Divide batter into thirds. Spread over wafers. Sprinkle nuts over all. Spoon 3 cups pineapple over nuts in pan. Pour whipped cream over fruit in pan. Cover with rest of wafer crumbs. Chill 4 hours before serving.
Cream butter. Add brown sugar; beat well. Combine dry ingredients; add to mixture. Add vanilla and walnuts. Mix well. Fold in stiffly beaten egg whites. Bake in tube pan (greased and floured) at 350° for 45 minutes.
Layer ingredients, ending with crackers and cheese. Bake 45 minutes at 350°.
Scald 1 1/2 cups milk. While still warm, add the butter and melt. Set aside. Dissolve the yeast in 1/4 cup warm water; set aside. Soak the raisins; set aside. Beat in a large bowl the egg yolks until fluffy. Add the sour cream, salt, sugar, raisins, milk mixture and yeast; mix well. Gradually add 8 cups flour; mix until elastic and smooth. Let rise to 2 times its size (about 2 hours). Push down several times. Put into greased baking pans. Let dough rise in pans for 1 hour. Put into a 350° oven for 45 minutes. Brush tops of loaves with egg whites.
Beat egg yolks until thick and lemon colored. Add water, sweetener, vanilla and lemon juice to yolks. Beat until thick and fluffy. Beat egg whites (with clean beaters) until foamy. Add cream of tartar and beat until stiff peaks form. Carefully fold egg whites into yolk mixture. Combine sifted flour and salt and sift gradually over egg whites, yolk mixture, folding in gently. Pour into ungreased 9-inch or 10-inch tube pan. Bake at 325° for 1 1/4 hours.
Heat a 9 x 9-inch or 9 x 12-inch glass baking dish with its bottom covered with oil in oven at 350° to 375° until hot. Mix flour, milk, eggs and salt with an electric mixer and add to heated baking dish. Bake at 350° to 375° until brown (approximately 30 minutes).
Cream sugar and butter together. Add egg. Sift flour, salt and baking powder together. Add flour mixture alternately with milk to creamed mixture. Blend well. Bake in greased tins at 400° for 20 minutes. (If any shortening other than butter is used, increase salt to 1/2 teaspoon.)
With electric mixer, beat 1 egg. Add milk. Add remaining ingredients as you continue mixing. Cook in electric skillet or frying pan (nonstick surface or lightly oiled) at 360°. I cook 4 pancakes at a time (approximately 2 tablespoons of batter for each). Flip over with a spatula when batter is covered with bubbles on top side. Cook another minute or so after flipping. Makes approximately 14 pancakes (3 to 4 inches in diameter).
Preheat oven to 425°. Melt shortening in small pan and set aside. In paper bag, mix flour, salt, paprika and pepper. Put 3 or 4 chicken legs in paper bag at a time and shake to coat chicken. Arrange flour-coated chicken in a single layer in ungreased baking pan, 13 x 9 x 2-inch. Drizzle the melted shortening on chicken. Bake, uncovered, 45 minutes or until chicken is tender.