HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and clean shrimp. Combine remaining ingredients to make the marinade. Add shrimp and marinate at least 15 minutes but not more than 1 hour. Next, remove shrimp from marinade and place on a broiler pan. Broil for 3 to 5 minutes. Serve immediately, or chill in a covered container.
Mix first 4 ingredients and pat evenly onto cookie sheet (at least 10 x 15-inch size). Bake at 325° for 20 minutes or until light brown. While still hot, top with chocolate chips. When warmed, spread over hot dough. Sprinkle with fine slivered almonds. Cut carefully into squares while still warm.
Cut bacon slices in thirds and chicken livers in 1-inch pieces. Mix garlic powder in soy sauce. Dip chicken livers in soy sauce. Place one slice water chestnut on one piece of liver and wrap in one slice of bacon. Roll, secure and fasten with wooden toothpick. Place 12 at a time in a circle on paper towel-lined microproof plate. Cover with paper towel. Cook on High 3 minutes or until bacon is cooked. Let stand 1 minute before serving. Yields 36 appetizers.
Preheat oven to 350°. Sift the flour, baking soda, salt and cinnamon. Cream butter and add sugar. Beat well. To the butter and sugar, add the eggs and bananas and mix well. Combine the milk and lemon juice and add to the liquid ingredients. Fold dry ingredients by the 1/2 cup into liquid ingredients. Fold well after each 1/2 cup of dry ingredients. Pour batter into buttered 9 x 5 x 3-inch pan and bake for 1 hour. Serves 4 to 6.
Peel cucumber; then run the prongs of a fork down the sides of it, making thin lines all around the cucumber. Cut it in thin slices; cover each salad plate with shredded lettuce leaves. Place 1 slice of cucumber near the top of the plate. On the cucumber, put a thin slice of raw carrot. On the carrot, put a thin slice of ripe olive. For the stem, use a thin piece of celery and for leaves, parsley. If you like, add your favorite salad dressing.
Sprinkle sweetener over mashed bananas and stir until dissolved. Beat eggs well and beat into bananas. Sift dry ingredients. Add nuts and blend thoroughly into banana mixture until just mixed.
Cook noodles night before and soak in Italian dressing with oregano sprinkled on. Mix well. Let set overnight.
Cream butter and sugar together. Add remaining ingredients. Place in greased bread pan. Bake at 350° for 1 hour.
Sprinkle chicken with salt and pepper. Place half the onions in baking dish. Place chicken on onions and top with remaining onions. Combine lime juice, bouillon, paprika and chili powder; pour over chicken and onions. Cover and refrigerate 2 hours. Remove from refrigerator 30 minutes before cooking. Place pimentos over onions and chicken. Bake, covered, at 325° for 30 minutes. Remove cover. Bake 30 minutes longer or until chicken is tender. Serves 4.
Mix all ingredients together. Pat mixture evenly in greased 9 x 13-inch pan. Top with crushed potato chips. Bake at 350° for 1 hour or until tender, uncovered.
Mix all together and cook in a large baking pan or 2 round layer pans. Bake at 350° about 30 minutes. When cool frost with Fluffy White Icing.
Stir first five ingredients together. Boil for 3 min. Add to wheat and place in glass pan. Press down.
Cook and drain meat. Stir in cheese; melt. Add other ingredients; mix well. Spread on slices of approximately 1 loaf of party rye or pumpernickel bread. Put on cookie sheet and freeze, then put in plastic Ziploc bag. Store bag in freezer until ready to use. Broil (watch carefully) for about 2 minutes. Serve from warming tray, if possible.
In a large bowl, combine zucchini, eggs, onion and garlic. Blend in baking mix, salt and pepper. Heat 1/2-inch of oil in deep-fryer to 375°F (190°C). Drop batter by spoonfuls into hot oil and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving. Serves 6.
Cook macaroni first, add browned hamburger. Mix macaroni, spaghetti sauce, basil, mushrooms, onion, green pepper, tomato sauce, Italian seasoning, salt and pepper to taste. Pour into a large 9 x 13-inch baking dish. Put sliced pepperoni all over top and sprinkle Mozzarella cheese on top of that and then sprinkle Parmesan cheese on top. Bake at 350° for 30 minutes or until thoroughly cooked.
Mix ingredients thoroughly. Pour into ice cream maker; begin to make a delicious and simple ice cream.
Brown pork chops. In large casserole dish, mix rice, butter, mushrooms and beef broth. Place pork chops on top. Bake at 350° for 1 hour.
Cut stew meat into 1-inch cubes and brown in a bit of oil in a 4-quart pot for 10 to 15 minutes. Add sliced onions, salt, pepper, paprika and water. Lower heat to simmer. Cover and let slowly cook until onions are all but dissolved, 1 1/2 to 2 hours. Serve over hot egg noodles and top with sour cream.
Mix all together. Put in warm place for 15 to 30 minutes. Knead and roll out. Cut into pieces and fry in hot oil or Crisco.
Heat oven to 350° (moderate). Lightly butter a 9-inch ring mold. Mix ingredients well and pack into mold. Bake 20 minutes. Take from oven and pour off excess fat. Bake 20 minutes more. Turn onto heated platter and fill with scrambled eggs (8 to 12 eggs) or sausage gravy. Yields 8 servings.
Cream sugar, butter and cream cheese. Beat until smooth. Alternately add eggs and flour. Blend in flavors. Bake for 90 minutes at 325°. Makes 1 large Bundt cake.
Sift together and set aside dry ingredients. Blend shortening and sugar. Add eggs and beat until light and fluffy. Add flour mixture and mix well. Add oats, vanilla and chocolate chips. Dough is crumbly. Drop by teaspoonfuls onto greased cookie sheet and bake 15 minutes at 350°.
Pour cherries (juice and all) in oblong pan. Sprinkle sugar over this. Sprinkle pineapple over this. Spread dry cake mix over all. Dot with butter. Sprinkle nuts and coconut over all. Bake at 325° for 1 1/2 hours with foil on top.
Cream butter and sugar. Add eggs, milk and lemon juice to mashed bananas; combine with butter and sugar. Add sifted flour and pecans. Stir only enough to blend. Bake in greased pan at 350° for 45 minutes.
Cream butter and sugar together. Add remaining ingredients. Drop on ungreased cookie sheets. Bake 12 to 15 minutes at 350°.
Melt butter in a skillet. Add garlic and saute for 15 seconds. Add chicken breasts, cooking for 2 to 3 minutes on each side. Mix together soup, sour cream, mozzarella cheese, wine, and parmesan cheese and spoon over chicken. Reduce heat and simmer 5 to 7 minutes. Add artichoke hearts and continue cooking for 1 to 2 minutes. Place chicken breasts on top of fettucine. Cover with sauce and garnish with fresh parsley.
Mix cornbread, herb mix, onion and melted butter together in bowl. Mix soups and chicken broth together in separate bowl. Stir well. Grease a 9 x 13-inch pan. Put in a layer of chicken, a layer of soup and a layer of crumbs. End with a layer of crumbs. Bake 1 hour at 350°.
Cream the butter. Add half the sugar, half the flour, vanilla and lemon. Add 2 to 3 eggs; mix until well blended. Add remaining dry ingredients and remaining eggs. Mix until all blended. Bake at 325° to 350° for 1 1/2 hours in tube pan or loaf pan until desired brownness. Insert toothpick in center of cake to make sure it is done.
Stir until mixed well. Shape with hands into 1 large or 2 small balls. Pat finely chopped nuts all over outside.
Put sliced zucchini and onions in the mixture of water and salt. Let stand for 1 hour. Remove, rinse well and drain. Combine vinegar, sugar and spices. Bring to boil and add zucchini, onion and green peppers. Cook for 3 to 5 minutes or until vegetables turn color. Pack in hot sterilized jars. Cover with vinegar and seal. Cool. Refrigerate for at least 24 hours before serving. Makes about 1 1/2 pints.
Mix thoroughly all ingredients but the last 2. Place in a 9 x 13-inch baking dish; top with crushed corn flakes and dot with butter. Bake, uncovered, at 350° for 45 minutes. Serves 8 to 10.
Mix all ingredients; roll into balls. Bake at 350° for 8 to 10 minutes. Do not overcook. When cookies are cold, roll in powdered sugar.
Cook turnip with dash of salt until tender. Mash cooked turnip. Add cream cheese, chives, garlic, pepper and butter; mix well. Stir in heavy cream. Pour into 8-inch square pan. Dot with 1 tablespoon of butter. Bake in 350° oven for 45 minutes.
Melt the chocolate and butter together, then add the powdered sugar and Carnation milk. Let boil for 10 minutes. Serve over ice cream.
Remove crusts from bread and spread with margarine. Place in greased 9 x 13 x 2-inch dish. Cook sausage (crumbled), drain and pour over the bread. Sprinkle the cheese over the sausage. Mix the beaten eggs with salt and half and half. Add to dish. Cover dish and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Cook uncovered at 350° at least 45 minutes.
Grill steak in oil to desired doneness. Remove; add mushrooms to meat juices and saute. Put steak on broiler rack. Put mushrooms, then Mozzarella on top of steak. Broil until cheese is melted. Serve hot.
Mix all ingredients and bake at 350° for 1 hour or until browned and bubbling.
Brown meat; spoon off excess fat. Add tomatoes, tomato sauce, spaghetti sauce mix and garlic. Cover; simmer for 40 minutes, stirring occasionally. Season. Cook noodles in boiling salted water until tender; drain and rinse in cold water. Place half the noodles in an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Cover with 1/3 the sauce. Top with half the Mozzarella. Repeat layers, ending with sauce; top with Parmesan cheese. Bake at 350° for 25 to 30 minutes. Let stand for 15 minutes; cut into squares.
Take the first 6 ingredients plus salt and pepper to taste and mix well. Stuff noodles and place in pan. Take leftover meat and put in skillet. Brown, then add tomato sauce. Pour over noodles and bake at 375°, covered, for 1 hour. Great with salad and garlic bread.
Mix dressing, onion soup mix and cranberry sauce together. Place chicken in ovenproof pan and pour mixture over chicken. Bake for 30 minutes or until chicken is tender.
Mix all ingredients. Pour into 9-inch pie crust. Makes two pies. Bake at 450° for 10 minutes, then at 350° until done.
Combine oranges, pineapple, cottage cheese, Cool Whip and vanilla. Sprinkle gelatin over mixture and stir well. Spoon mixture into 13 x 9 x 2-inch dish. Combine pecans and coconut, sprinkle over salad. Chill 6 hours to overnight.
Mix Bisquick, margarine and milk to make dough. Chill for at least 30 minutes. Mix chopped chiles and sausage. After dough is chilled, divide in 2 or 3 parts. Make into long, narrow rectangle and spread with chile-sausage mixture. Roll up like a jelly-roll. Refrigerate or lightly freeze rolls. Slice 1/3 to 1/2-inch thick. Bake at 400° approximately 10 minutes.
In a small bowl, mix flour, baking powder, salt, shortening, cinnamon and nutmeg. In a large bowl, combine cereal and apples. Stir in applesauce. Gradually add flour mixture. Mix well. Drop by tablespoonfuls onto a greased baking sheet. Bake 10 to 12 minutes at 375°. Serves 6.
Heat pineapple juice and water to boiling point. Dissolve lemon gelatin in mixture and let cool. Before it hardens, add evaporated milk and mixture of cream cheese, carrots, pineapple and vinegar or lemon juice. Stir until all ingredients are blended. Pour into mold and chill.
Combine sugar, oil, eggs and pumpkin. Sift together flour, cinnamon, allspice, nutmeg, soda and salt. Add to pumpkin mixture. Stir in nuts and raisins. Grease and flour 4 (1 pound) coffee cans and fill 1/2 full of mixture. Bake at 350° for 1 hour and 15 minutes. Let cool and you can store in cans with lids.
Put all ingredients in large mixing bowl and beat 2 minutes on medium speed. Do not overmix. Line bottoms of 2 loaf pans with waxed paper. Bake at 350° for 1 hour. Let cool slightly before pulling paper off loaf.
Cook squash and onion with enough water to cover and boil 20 minutes; drain well, pressing between paper towels. Stir together squash mixture, sour cream, salt and pepper. Spoon into lightly greased 13 x 9-inch baking dish. Top with cheese. Add crushed crackers on top. Drizzle with melted butter. Bake at 350° for 30 minutes.
Heat oven to 450°. Place 24 x 18-inch piece of heavy-duty aluminum foil in baking pan. Place meat on foil. Stir together mushroom soup and onion soup; spread over meat. Top with vegetables; sprinkle with water. Fold foil over and seal securely. Cook 1 1/2 hours or until tender.
Brown ground beef with celery and onion. Add beans and sauce and chili powder to taste. Simmer 20 minutes.
Mix first 4 ingredients. Slowly add 2 cups flour; work a little. Let rise at least 3 to 4 hours. Knead and add a little flour, working in to get rid of stickiness, so it's easy to work with. Roll out to about a 13-inch pie. Spread 3 tablespoons olive oil on crust, leaving 1/2-inch from edge bare. Add sauce and cheese of your choice, leaving 1/2-inch from edge bare. Bake at 425° until cheese melts and crust is puffed up and brown.
Slice tomatoes into thick portions; chop mushrooms and onion. Cover bottom of baking pan or dish with half the mixture of tomatoes, onions and mushrooms. Put eel over this bed of vegetables and cover with remaining mixture. Add a few tablespoons of lard and bake at 350° for 35 to 40 minutes. Salt and pepper to taste.
Lay the crescent rolls in 9 x 13 pan. Bake as directed. Mix the cream cheese, mayo, dill weed, Hidden Valley and spread over top. Spread the vegetables over the mixture. Top with the cheese.
Preheat oven to 350°. In a large mixer bowl, beat milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on an ungreased baking sheet. Flatten with a fork. Bake 6 to 8 minutes or until lightly browned. Do not overbake.
Layer chicken, onion and eggs in the bottom of a 4-quart casserole dish. Mix soup, vegetables and broth together. Pour over layers.
Cook broccoli until tender; drain. Put in greased casserole dish. Cover broccoli with slices of Velveeta cheese. Melt margarine. Add 1 package crushed Ritz crackers to melted margarine. Put on top and bake at 350° to 375° until brown.
Put cabbage and rice in a baking dish. Lightly saute hamburger and onion. Add to cabbage. Add tomato soup and bake. Bake in a 350° oven for 1 hour.
Place ground meat in large saucepan with water to cover. Add seasonings and stir occasionally until meat is cooked well. Add a little bread crumbs, enough to hold meat together. Pour into several small molds. Cool, then chill in refrigerator. Can be frozen.
Cut fish to 4 to 6 slices; sprinkle with salt and let stand for about 20 minutes, then fry in hot oil until golden brown on both sides. Transfer to a serving dish.
Mix sugar, eggs and oil together well. Sift flour, soda, cinnamon and salt. Add to oil mixture and mix well. Add apples and pecans. Bake at 300° for 1 hour and 20 minutes in a tube pan.
Bring vinegar and sugar to a boil. Combine other ingredients and add together. Simmer 20 minutes. Stir often. Pour into sterilized jars and seal.
Melt margarine and mix in sugar; cool. Add eggs and beat; add flour and rest of ingredients. Bake in square pan at 350° for 30 to 40 minutes until done.
Preheat oven to 350°. You can add raisins to flour so they will not clump together. Beat well on low. Drop by teaspoons about 2 inches apart on greased cookie sheet. Bake 12 to 15 minutes until golden brown. Yields about 5 1/2 dozen.
Sift together 1 cup flour, baking powder and salt; set aside. In mixer bowl beat together 1/2 cup butter and 1/2 cup sugar until fluffy. Add egg and beat until smooth. Combine milk and vanilla in separate container. Add dry ingredients and milk alternately to the beaten mixture. Pour into a greased and floured 1 1/2-quart oval baking dish. Spoon berries evenly over batter. Combine 1/4 cup sugar, 1/4 cup flour and 1/2 teaspoon cinnamon. Cut in 3 tablespoons butter until crumbly. Sprinkle over berries. Bake in 375° oven for 35 to 40 minutes. You may substitute other berries or fruit.
Remove the wrapping from pork butt and in large pot, cover it with cold water. Bring to boiling and lower heat. Let pork simmer for about 1 hour and 40 minutes. Add carrots and simmer another 20 minutes. Add green beans. Simmer 20 minutes and add potatoes. Simmer until potatoes are cooked.
Brown beef and sausage lightly in oil with garlic and onion. Add tomatoes, tomato paste, water, basil, oregano, 1 1/2 teaspoons salt and pepper. Bring to a boil and simmer, covered, 2 to 3 hours.
Combine all ingredients in a large bowl and beat just until blended. Pour into well-greased and floured 13 x 9-inch (33 x 23 cm) cake pan. Bake at 350° for 40 to 45 minutes, or until done.
Cream the peanut butter and oil. Mix well and spread on cooled cake. Mix cocoa, butter, buttermilk and vanilla. Bring to a boil and pour over the xx sugar. Beat until smooth and spread over cake.
Cook ground beef overnight in crock-pot at low setting. Add all the can food next morning and heat until noon. Can be eaten with crackers or cornbread. Makes a big pot full, enough for a good size crowd. Very good and flavorful.
Cream shortening and sugar well. Add eggs, one at a time. Add dry ingredients alternating with milk. Blend in vanilla. (Sift flour, cocoa and baking powder together before adding to mixture.) Bake in greased tube pan dusted with flour at 325° for 1 hour and 15 minutes.
Combine all ingredients, except soup and water; mix well. Shape into 6 patties. Dip into flour and brown in hot fat. Place in baking pan. Add soup and water. Bake for 45 minutes at 300°.
Brown beef and onions. Drain. Stir in taco mix, water and green pepper and simmer 5 minutes. Separate dough into 8 pieces. Spread on 9-inch pie plate. Sprinkle 1 cup of chips over chips over crust. Spoon meat over crust. Spread sour cream over meat mixture. Cover with cheese and chips. Bake at 350° for 20 to 25 minutes until brown. Check sometimes it doesn't take that long, depends on your oven. Serving Size: 6.
Cream shortening and sugar. Add eggs, one at a time. Sift flour, baking powder and salt. Add dry ingredients alternately with milk. Fold in blueberries, (1 cup fresh ones or frozen ones may be used). Bake at 350°. This mixture will keep in refrigerator 2 to 3 weeks. Also freezes well. Makes about 48 muffins.
In a 9 x 13-inch baking pan, spread pie filling evenly over bottom; sprinkle vanilla over pie filling. Sprinkle dry cake mix on top of filling. Spread evenly, breaking up large pieces. Sprinkle nuts on top of cake mix. Slice butter into thin pieces; place evenly over top of mixture. Bake at 375° for 45 minutes.
Combine all ingredients except chopped vegetables. Simmer for 20 minutes. Just before serving add vegetables. Plain or garlic croutons may be sprinkled on top when served. Serve icy cold in hot weather - or hot in cool weather!
Mix all dry ingredients in large bowl. Mix eggs, milk and oil together. Add to dry ingredients. Fold in shredded zucchini. Bake at 375° in greased pan for 30 to 40 minutes. Makes 1 loaf.
In saucepan, stir butter, juice and flavoring. In separate bowl, add sugar, dry milk and wheat germ. Gradually stir in butter mixture; mix well. Blend in coconut; roll in balls. Place on waxed paper; let set.
Mix ingredients and form into ball or 2 smaller balls. Wrap in Saran Wrap; chill. Will freeze.
Mix pretzels, sugar and butter in a bowl. Press into 9 x 13-inch baking dish. Bake at 400° for 6 minutes. Cool to room temperature.
Make your favorite yellow cake mix according to directions. Bake in 8 or 9 inch layers. Allow to cool and make seven minute frosting. Put all ingredients in top of double boiler and beat with mixer for 7 minutes. Spread on cake. Take 1 large peppermint stick and crush. (Works well in food processor.) Sprinkle between layers, on top, and sides of cake.
Boil dates, butter, sugar and eggs together for 8 to 10 minutes, stirring until thickened. Add to Rice Krispies, walnuts and coconut. Mix well. Cool for 30 minutes. Roll into balls. Then roll in confectioners sugar.
Prepare dressing. Put in a 9 x 13-inch dish. Put chicken on top. Pour soup over this. Cover; bake for 45 minutes at 350°. Uncover; bake another 45 minutes.
Mix dry ingredients first. Stir in wet ingredients until batter is moist. Batter will be lumpy. Fill muffin pan 3/4 full, each cup. Sprinkle top of each muffin with 1/4 teaspoon sugar. Bake at 375° for 12 to 15 minutes. Yield: 12 muffins.
1st layer: Mix well the first 4 ingredients. Batter will be stiff. Pat in the bottom of 9 x 13-inch baking dish which has been lightly greased.
Drain and flake salmon. Remove skin and bone (if any). Combine salmon with next 6 ingredients; mix thoroughly. Chill 2 to	4 hours in icebox. Combine parsley and pecans. After mixture has chilled enough to handle, shape into a log roll. Roll in parsley and pecans. Chill and serve with crackers.
Cream butter and sugar gradually. Add eggs; mix well, then add milk and flour alternately, beating after each addition. Add nuts, dates and orange rind. Bake for 1 hour at 300°. Drizzle with 1/2 cup orange juice and 1 cup of sugar mixed.
Melt margarine in casserole dish. Mix remaining ingredients together. Pour into dish on top of melted margarine and sprinkle paprika on top. Bake for 30 minutes at 325°.
Mix the ingredients in blender for 3 minutes. Pour into greased deep dish pie pan. Top with additional coconut to taste. Bake at 350° for 40 minutes.
Combine first 7 ingredients. Place in 9 x 9 x 2-inch baking dish. Cover with buttered crumbs. Bake, uncovered, in 350° oven for 30 minutes or until starts to brown.
In a bowl, combine flour, sugar, baking powder, baking soda and cinnamon. Add carrots, oil and eggs. Beat with electric mixer until combined. Add pineapple, coconut, raisins and nuts. Mix by hand. Pour into a 9 x 13-inch dish and bake at 350° for 40 minutes. When cooled, frost with cream cheese frosting.
Rub turkey breast in oil or oleo. Combine salt, sage and paprika in a cup; sprinkle on turkey. Place sliced onion in bottom of Dutch oven or large roaster pan. Sprinkle garlic over onion and place turkey breast on top. Sprinkle with additional paprika. Roast in a moderate oven at 350°, uncovered, for about 30 minutes. This will slightly brown the breast. Pour water with bouillon cube in pan around turkey. Cover with top of roaster pan, decrease oven temperature to 300° or 325°, continue roasting until done.
Steam broccoli. After that is done, crunch up a sleeve of crackers. Layer the bottom of casserole dish with crackers. Put broccoli on top. Melt butter and pour half over top of broccoli. Cut cheese into slices and lay them all on top of broccoli and sprinkle crackers and rest of butter on top of that. Bake for about 1 hour uncovered at 350° and then it's done.
Heat 1 cup water; add cherry jello and gelatin and dissolve. Add sugar and stir. Add lemon juice and pineapple juice. Place in refrigerator and cool. Then add crushed pineapple, ground cranberries, ground orange, celery and pecans. Mix all together; place in refrigerator until jelled.
Wash and dry chicken pieces and place in large ovenproof baking dish. Mix preserves, dressing and onion soup together and pour evenly over chicken. Cover and bake at 350° for approximately 1 hour or until chicken tests done.
Combine all ingredients, except crumbs. Season with salt and pepper. Turn into loaf pan. Top with crumbs. Bake at 350° for about 20 minutes or until knife inserted halfway comes out clean. Broccoli may be used instead of spinach.
Mix all ingredients except tomato sauce. Form into balls. Brown slightly. Pour off fat and into skillet add rest of tomato soup and sauce. Bake at 350° for 45 minutes. Serves a family of 4.
Blend mayonnaise, sour cream and salt. Set aside. Dice chicken, cut grapes, thinly slice the celery, cut apples into bite size pieces and chop pecans. Combine chicken, grapes, apples, celery and pecans. Add mayonnaise mixture. Mix lightly. Refrigerate at least 1 hour or overnight. Serve on lettuce.
Bring all ingredients to a boil for 15 minutes. Pack cucumbers in jars. Add the following to each jar: 1 dill leaf, 1 dill head, 3 cloves garlic, 1 teaspoon dill seed, 1 pod hot pepper and 1/4 teaspoon alum. Then pour hot mixture over cucumbers. Seal and turn jars upside-down overnight.