HumbleIntelligence/food-ner-1-Million huggingface dataset:
Split shrimp on curved side; do not cut completely through. Remove shell and black vein; wash and pat dry. Mix remaining ingredients. Stuff each shrimp. Place on baking dish. Bake at 350° for 20 to 30 minutes. Do not overcook.
Mix shortening, brown sugar and molasses thoroughly. Stir in water. Measure flour. Blend all dry ingredients. Add to first mixture. Chill. Heat oven to 350°. Roll 1/2 inch thick. Cut with 2 1/2-inch round cutter. Place far apart on a lightly greased cookie sheet. Bake about 15 minutes or until no imprint remains when touched lightly. Frost cooled cookies with creamy icing. Makes 2 2/3 dozen cookies.
Preheat oven to 350° (325° for glass dish) baking pan. Melt margarine in oven. Sprinkle crumbs evenly over margarine or butter. Top evenly with coconut, then Eagle Brand. Bake 25 minutes or until lightly brown. In saucepan, over low heat melt chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes. Chill thoroughly. Cut into bars.
Place water, oil and egg in a large mixing bowl and stir with a fork until egg is mixed. Sprinkle 3 cups of white flour over liquid in bowl and do not stir. Scatter dry yeast over flour. Mix and beat with a spoon. Add rest of ingredients. Mix with hands if necessary. Place in greased kettle, cover and let rise at least to double bulk. Divide into four portions. Knead on floured board. Shape and place in 4 greased loaf tins. Let rise until slightly above tops of pans. Bake 30 minutes in 375° oven. Brush tops with oleo. Cool on racks completely before placing in plastic bag.
Drain beets. Mix sugar, lemon juice, butter, orange juice, salt and pepper in a double boiler. Heat. Mix cornstarch and cold water. Stir into orange juice mixture; cook until slightly thickened. Add drained beets to orange juice and heat thoroughly.
Saute chicken in butter in a skillet over medium heat for 10 minutes on each side. Remove chicken to a serving platter. Reserve pan drippings in skillet. Keep chicken warm. Add lemon juice and next 3 ingredients to pan drippings. Bring to a boil, stirring occasionally. Stir in chives and parsley. Pour over chicken. Yields 8 servings.
Combine first 5 ingredients. In another bowl, sift flour, salt and soda. Add pecans and oatmeal. Mix all together. Drop on cookie sheet. Bake at 350° for 8 to 10 minutes or until light brown.
Pound garlic with salt to form a smooth paste. Add parsley and pound until incorporated. Stir in paprika and oregano, then gradually stir in olive oil to form thick, oily but not homogenous mixture. Rub mixture over pork loin, then cover and refrigerate at least overnight or for up to 2 days, turning loin from time to time. Bring to room temperature before roasting.
Mix all ingredients and pour 1/2 teaspoon melted butter in baking dish. Spoon on thick blackberries. Bake at 350° for 45 minutes.
In large bowl, mix together first 9 ingredients. Shape into balls and brown in frypan. Mix together salad oil, flour and paprika and pour this over browned meatballs. Mix together remaining ingredients to make a cream sauce. Pour this over meatballs and simmer until thick.
Let tea bags steep in hot water for 5 minutes. Add juices and sugar and stir. Put in refrigerator and get cold. Add 1/2 liter of ginger ale or 7-Up (or more if you like) when ready to serve.
Beat egg whites and salt until soft peaks form. Gradually add marshmallow cream, beating until soft peaks form. Spread over pie filling, sealing to edge of crust. Bake at 350° for 12 to 15 minutes or until lightly browned.
Combine caramels and 1/3 cup evaporated milk in top of a double boiler; heat until melted. Combine cake mix, remaining evaporated milk and butter; mix until mixture holds together. Stir in nuts.
Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375°. Divide dough into halves. Roll each half 3/16-inch thick on lightly floured surface. Cut into shapes. Sprinkle with sugar. Place on lightly greased sheet. Bake until edges are lightly brown, approximately 7 to 8 minutes.
Mix ingredients except apples, 1/2 cup sugar and cinnamon. Beat thoroughly. Slice apples, mix sugar and cinnamon. Pour half of batter into greased tube pan, place half of apples on batter and sprinkle with half of the cinnamon sugar mixture. Repeat layers with other half of batter, apples and cinnamon sugar mixture. Bake at 350° for 1 hour.
Melt margarine. In a separate bowl, mix sugar, flour and cocoa. Pour margarine into sugar mixture. Stir. Add eggs, one at a time, stirring well after each addition. Add milk and vanilla. Pour into pie crust. Bake at 350° for 40 minutes or until set. Cool thoroughly before cutting.
Combine all ingredients in blender; blend until chopped. Cover and refrigerate up to 24 hours. Makes 1 3/4 cups. Each tablespoon contains about 8 calories.
In a 9 x 13-inch baking pan, pour peaches with juice and extract. Sprinkle cake mix evenly on top. Pour melted margarine over cake mix. Sprinkle on nuts, if desired. Bake 30 to 45 minutes at 350° until brown and crusty. Delicious!
Parboil or steam potatoes until almost cooked. Peel potatoes and grate. Put melted butter in an 8 x 8-inch pan and add grated potatoes. Pour half and half cream to cover bottom half of potatoes. Bake at 350° until the cream is absorbed by potatoes (approximately 45 minutes). Sprinkle grated Cheddar cheese on top and place back in oven until cheese is melted. Serve.
Mix in a bowl the confectioners sugar, margarine and cream cheese. In a separate bowl, combine the cold milk and instant vanilla pudding. Fold in the Cool Whip. Mix contents of the two bowls together until smooth; allow to set. Layer crumbs and mixture into an 8-inch flowerpot or pail (as in pail and shovel). End with crumb mixture. Freeze in freezer overnight.
Combine ingredients, adding egg whites last. Bake at 350° for 1 hour. Cool 15 minutes before taking out of pan.
Mix first 3 ingredients well and press into pie pan. Refrigerate 1 hour. Fill with remaining ingredients. Makes a large pie.
Cook chicken, save broth. Take chicken from bones and layer in bottom of Pyrex dish. Pour broth over. Spread soup over (may be made ahead to this point and refrigerated). When ready to bake, make a mixture of the margarine, flour and milk, stirring until smooth. Pour over top of pie and bake in preheated oven at 350° for 45 minutes, or until crust rises and turns golden brown.
Melt margarine and peanut butter in microwave for 2 minutes. Add powdered sugar and vanilla. Mix well. Pour into greased pan or dish. Cool in refrigerator.
Place in dish in layers. Bake at 350° for 30 minutes. Simple, but delicious.
Beat eggs on High speed of mixer for 5 minutes. Gradually beat in the sugar. Stir in the pumpkin and lemon juice. Stir together the flour, baking powder and pumpkin pie spice. Fold into pumpkin. Spread on greased and floured 15 x 10 x 1-inch pan. Top with nuts. Bake at 375° for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at narrow end roll towel and cake together; cool and unroll.
Mix first 3 ingredients until crumbly; pour into 9 x 13-inch pan. Sprinkle nuts over crust. Mix remaining ingredients together and pour over crust. Bake at 350° for 35 to 40 minutes.
Put in refrigerator for 1 hour. Put on bread board and knead. Cut with dough cutter about 1/4-inch thick, then heat fat with 2 or 2 1/2 pounds lard or Crisco.	Cook at 350° or 375°.
Boil the potatoes until tender and drain. Place in casserole dish. Brown bacon strips until crisp. Blend potatoes. Add all remaining ingredients and mix. Top with remaining cheese and bake at 350° just until cheese is melted or put in microwave to melt.
Arrange Twinkies in dish. Make pudding as directed on box. Pour over the Twinkies. Next, spread Cool Whip on top.
Mix hamburger and oats. Chop finely the onion and carrots. Mix all ingredients together. Bake at 375° for 1 hour in greased baking pan.
Saute the onion and garlic in olive oil or butter until tender. Add bay leaf. Add beef and brown, stirring frequently. Add tomato paste and water. Add all other ingredients. Bring mixture to a boil. Boil hard for 10 minutes. Simmer 3 to 4 hours. Remove bay leaf before serving over pasta.
In 1 1/2-quart saucepan, stir soup, milk, soy sauce and pepper until smooth. Mix in green beans and 1/2 can onions. Bake at 350° for 25 minutes. Stir. Top with remaining onions. Bake 5 minutes more. Serves 6 to 8.
Mix together cream of mushroom soup and sour cream. Boil boneless chicken until done. After chicken cooks, tear into small pieces. Add to soup and sour cream. Pour into baking dish. Top with stuffing. Bake for 30 minutes at 350° or until bubbly.
Blend well and chill. Makes 4 1/2 cups. Keeps well in the refrigerator. Serve with green peppers, radishes, carrots, cauliflower and celery.
Mix all ingredients together and form meatballs. Brown meatballs evenly on medium heat for about 5 minutes. Add Marinara sauce and simmer for 30 minutes. Serve over pasta or rice.
Brown turkey & onion in large skillet, drain fat. Add chilies, salsa, chopped tomatoes and refried beans. Simmer for 20-30 minutes on low heat. Salt & Pepper to taste.
Melt margarine in heavy pan; add oysters and 1/2 cup oyster liquid. Heat until oysters curl. Combine milk, cream, salt, pepper and sauces in second pan. Heat until bubbles appear. Pour in first pan with oysters. Add remaining oyster liquid. Heat thoroughly; sprinkle with paprika and float margarine on top. Serve hot.
Mix dry ingredients and place 1/4 of these in bottom of pie pan on the unbaked crust. Shred 2 peeled apples (long thin shreds) over dry ingredients. Repeat layer of dry ingredients, layer of 3 apples and layer of dry ingredients. Pour half and half around edge and dot center with butter. Bake at 400° for 10 minutes, then at 375° for 40 minutes. Serve with cream (ice cream?).
Preheat oven to 350°. Grease a casserole dish, sides and bottom. In a bowl combine hash browns, 1 stick of melted butter, cream of chicken soup, sour cream, onion, cheese, salt and pepper. Mix well. Pour into casserole dish and spread evenly. Take 1/2 stick melted butter and pour over the top of casserole. Bake 1 hour or until top gets brown.
Drain and rinse all beans; combine with green pepper, celery and onion. Combine last 7 ingredients and heat. Pour sauce over vegetables while hot. Drain before serving. Should be made at least 24 hours before serving.
Cream butter and sugars together. Add egg and mix well. Add oil and mix well. Add oatmeal, cornflakes, coconut, nuts and mix. Add flour mixture (flour, soda and salt) and vanilla. Mix well and chill. Roll into balls and place on ungreased cookie sheets. Press with fork to flatten. Bake at 325 ° for 10 to 12 minutes. Cool before removing from cookie sheet to prevent crumbling.
Mix sugar and cocoa in a large bowl. Add margarine (cut margarine into 4 or 5 chunks and place around the top of sugar). Add milk and cook in microwave for 2 1/2 to 3 minutes, until butter melts. Stir in vanilla and nuts; pour into 8 x 8-inch buttered pan. Let cool and slice.
Season meat and rub with oil. Soak 5 charcoals in charcoal lighter. Place in pan of smoker and light. Allow the 5 charcoals to turn white. Put 1/2 of the 20 pound bag of charcoal on top of the original 5 charcoals. Put these in gently by hand. Do not dump quickly. Install water pan and fill with water. Install bottom grill. Fill bottom rack first, if needed. If you are only doing one meat, use the top rack only. Cover with lid. Allow to cook for 8 to 10 hours. After 8 hours, check water. Add water, if needed. You may also add more charcoal at this time and leave meat on smoker until you are ready to eat. Meat will not dry out as long as you keep water in pan. It's best to smoke meat at night while you're sleeping and it will be ready in the morning (you may also add hickory chips for extra flavor, if wanted).
Mix well. Heat at 350° for 25 to 30 minutes. Serves 6 to 8.
Chop up the cabbage and sprinkle with the salt. Let stand for one hour. Squeeze the juice our of the cabbage. Add the carrot and pepper.
Place peanut butter chips, chocolate chips, butter and chopped chocolate in medium saucepan; cook over very low heat until chips and chocolate are melted, stirring frequently to blend. Remove from heat and add vanilla. Stir in cracker crumbs gradually to make a stiff "dough." Roll into large marble size balls. Spread pecan meal on waxed paper; roll each bonbon in meal to coat. If desired, press a pecan piece into top of each ball. Let stand on waxed paper 30 minutes. Store in airtight container at room temperature or in freezer, bringing back to room temperature to serve. Makes 50.
Place desired fruit in bottom of pan. Melt oleo and add other ingredients. Mix well. Spread evenly over fruit. Punch holes in dough. Mix 1/2 cup water and 1 cup sugar. Pour over top of dough. Bake for 1 hour at 350°.
Mix jello, hot water, vinegar, sugar and salt. Set to a heavy syrup. Add remaining ingredients. Let set in refrigerator.
Follow instructions for Bread Menu. Insert mixing blade in bread pan. Measure ingredients into bread pan. Place pan in bread maker. Select bread setting; push start button. Beeper sounds when cycle is completed. Remove pan and bread. Excellent sandwich bread.
Cook beans and salt 3 minutes; drain. Uncover. Set on cool burner. Saute the onion, pepper and sesame seed in oil for 2 to 3 minutes. Remove from the fire. Combine green beans and sauteed onion, etc. Add oyster sauce. Cool, uncovered, for 1/2 hour before covering to carry to luncheon.
Allow ice cream to soften. Stir in pie crust. Add fudge and caramel topping. Swirl it around, then add candy bar pieces, then Cool Whip. You can decorate with pecan pieces and cherries. Freeze.
Combine all ingredients, except nuts and brown sugar. Stir until moist and top with a mixture of nuts and brown sugar. Bake in an 8 x 12-inch or 9 x 9-inch pan at 325° for 45 minutes to 1 hour.
Reserve 1 c. of tomato sauce. Combine all other ingredients. Place in 9 x 5 loaf pan. Bake at 350° for 45 to 50 minutes. Heat reserved tomato sauce and serve with meat loaf.
Chop pears. Add 1/2 cup sugar; set aside for 1 hour. Beat eggs; add	sugar,	vanilla and cooking oil. Sift the flour, soda, salt and spice together and add to egg mixture. Add chopped pears and pecans; mix well. Preheat oven to 325°. Pour batter into tube pan or 2 loaf pans. Bake 1 hour and 15 minutes.
Mix and roll out thin. Cut into 1/4-inch strips and dry overnight. Drop into boiling broth. Thicken with 1 tablespoon cornstarch mixed with 1 tablespoon water.
Melt morsels and add peanuts and potato sticks. Drop by teaspoon onto wax paper-covered cookie sheets. Refrigerate to harden.
Spray 9 x 12-inch dish with nonstick cooking spray. Coat chicken with Shake 'n Bake. Bake for 1 hour. Dilute chicken soup and pour over chicken. Bake 15 or 20 more minutes at 350°.
Preheat oven to 350°. Cut up chicken and add the rest of the ingredients, plus 1/2 to 1 cup of the broth (except the potato chips). Pour into a casserole dish and top with potato chip crumbs. Bake for 40 minutes.
Mix all ingredients in a large bowl (it's sticky at first). Roll in bite size balls. You can roll the balls in crushed nuts, if you like, or even add shredded coconut and raisins. No cooking and very nutritious.
Place bread in a 9 x 13-inch greased baking dish one layer of sausage and one layer of cheese. Beat eggs with dry ingredients. Add milk and beat. Pour over layers. Place in refrigerate overnight. Remove from refrigerator; let stand 30 minutes. Bake, uncovered, at 350° for 45 minutes.
Mix all ingredients together. Bake at 325° for 1 hour, then 350° for 15 minutes longer.
In a large kettle, melt beef suet. Add garlic and onions. Cook until golden. Add green pepper and meat, breaking up until crumbly. Spoon off liquid. Mix in salt, pepper and tomatoes. Add beans, chili powder, cumin, oregano, paprika and wine, mixing after each addition. Simmer 1 1/2 hours. Cool; refrigerate 2 days. When ready to use, skim fat off top and reheat slowly.
In a buttered 8 x 8 pan place rice and water. Sprinkle with soup mix and place chicken on top. Add can of chicken soup mixed with 1 can of water. Bake covered for 1 hour or until nicely browned at 350°.
Bring sugar and white Karo syrup to boil; let boil 1 to 2 minutes. To boiled mixture, add peanut butter; mix well. Pour mixture over Special K cereal. Mix and press into a 12 x 16-inch pan.
Place roast on foil, mix all ingredients; pour over meat. Wrap and place in baking dish. Bake at 325° for 3 hours.
In a large mixing bowl, beat eggs, sugar and shortening. Combine dry ingredients; gradually add to egg mixture alternately with potatoes (dough should be smooth). Chill at least 2 hours or overnight.
Beat egg yolks until thick. Combine with butter, milk, cheese and rice and seasonings and mix well. Beat egg whites until stiff and fold into rice mixture. Bake in 350° oven in buttered baking dish, uncovered, for 25 to 30 minutes. Serve immediately.
Mix ground beef, milk, egg, soup mix, corn flakes or oats, salt and pepper. Form into loaf; shape in casserole. Mix brown sugar, mustard and catsup. Spread on top of meat loaf. Microwave 12 to 14 minutes uncovered. Rotate 1 time. Remove and put wax paper over meat loaf for a few minutes.
Do not preheat the oven. Cream sugars, shortening and butter together. Add the eggs one at a time. Mix flour, salt and baking powder together and add alternately with the milk. Add vanilla and lemon extracts. Pour into a greased and floured tube pan and bake at 350° for approximately 1 1/2 hours (when toothpick comes out clean).
Mix together oatmeal and water and let set 30 minutes. "Smash" together remaining ingredients and bake at 350° in greased and floured 9 x 13-inch pan for about 45 minutes. Three-quarter cup chopped nuts or raisins may be added. Serve as is or with a butter frosting.
Pour all of the cans of fruit with the juice into a large bowl. Add sliced bananas; stir in both boxes of pudding (just the powder, do not fix pudding as directed). Mix pudding and fruit until all mixed, set in refrigerator until cooled and eat and enjoy.
Sprinkle rice in a greased casserole dish. Cover with chicken. Do not add salt. Sprinkle chicken with onion soup mix. Cover with canned soup. Add water. Use a tight-fitting lid or aluminum foil and bake at 250° for 2 1/2 hours.
In a large skillet fry the bacon and sausage until brown. Add the onions and bell pepper. Cook 5 minutes. Combine the chili powder, cumin and red pepper flakes or Tabasco sauce and add to ingredients. Cook 5 minutes. Combine the brown sugar, regular sugar and cider vinegar. Cook 5 minutes. Add the beans and cook 15 minutes.
Cook and stir okra in 1 stick margarine in a large skillet over medium heat until tender. Add corn and 2 tablespoons margarine. Cook uncovered until tender. Stir in remaining ingredients. Cook uncovered until tomatoes are hot. Serve.
Peel, wash and grate potatoes. Peel, wash and chop onion. In a mixer bowl slightly beat eggs, salt, pepper and flour. Squeeze liquid out of potatoes and add potatoes to egg mixture. Stir in parsley. Drop by spoonfuls into a hot greased skillet. Do not make too thin because you will not be able to turn them over. Cook until browned on both sides, about 3 minutes on each side or until tests done. Use as breakfast pancakes or as bread for a meal.
Mix flour, salt, sugar and baking powder. Add shortening, then egg and milk. Leave in refrigerator overnight. Take pieces of dough size of large marble. Roll. Cut round circle size of large saucer. Add 1 1/2 tablespoons very stiff filling (your choice). Brush 1/2 of edge with water. Fold over. Crimp edges together with fork and deep fry until golden brown.
Mix all ingredients. Press all but 1 cup mix into bottom of 13 x 9-inch pan. Spread 1 1/2 to 2 cups fruit preserves or apple butter over mix. Sprinkle remaining crumbs of mix over preserves. Bake at 400° for 25 minutes (until golden brown). Cool and cut into bars.
Heat until creamy mushroom soup, Knox gelatine and 1/4 cup water. Add mayonnaise, cream cheese, crab and/or shrimp. Add chopped onions, bell peppers and celery to taste. Pour into mold and set at least overnight. Serve with Waverly crackers.
Combine first five ingredients. Shape into 20 meatballs using a rounded tablespoonful for each. Brown well in shortening. Drain excess fat. Sprinkle flour over meatballs; stir gently to coat meatballs. Combine tomatoes, 57 Sauce, sugar and salt; pour over meatballs. Simmer, uncovered, 25 minutes or until sauce is desired consistency, stirring occasionally. Serve meatballs and sauce over noodles. Makes 5 servings (about 3 cups sauce).
Score meaty side of ribs. Place meat in plastic bag. Refrigerate 2 hours.
Combine until crumbly. Press 1/2 mixture (approx. 3 1/2 cups) into a 9 x 13 inch pan. Follow with zucchini mixture and topping. Bake 30 - 40 minutes at 350° degrees until lightly browned.
Mix together and press evenly into 12 x 18-inch baking sheet. May sprinkle nuts over this, if desired.
Place sliced peaches in a pie plate and sprinkle a little sugar over them to keep them from turning brown. Cut each slice of bread into 4 fingers and weave into a lattice crust on top of peaches. Mix sugar, flour, melt butter, egg and flavorings well. Coat crust with mixture. Bake at 350° for 30 to 40 minutes. Serves 6; 17 grams fat, 394 calories.
Beat eggs. Add milk. Mix dry ingredients together and then add to egg and milk. Add melted margarine. Cook on hot griddle.
Preheat oven to 400°. Combine nuts, butter and powdered sugar until mixture is fluffy. Mix in vanilla. Add flour; beat until well blended. Roll into balls (1-inch). Place on cookie sheet; bake 8 to 10 minutes. Roll cookies in powdered sugar while warm, then again when cool.
Boil spices together in 3 cups water for 3 minutes. Strain and set aside. Bring 1/2 gallon of water to a boil. Add juices, lemon and spice water. Sweeten to taste. Serve hot.
Mix all ingredients. Bring to boil and boil 3 minutes. Cool. Fold in one quart of sliced strawberries. Pour into baked pie shell. Top with whipped cream.
Brown pork chops on both sides in 10-inch skillet. Put one thin slice of onion on each chop, also one ring of pepper on each chop. Add 1 tablespoon of Minute rice to the center of pepper ring. Divide the stewed tomatoes into 4 parts adding one over each chop. Cover and simmer for 45 minutes.
Bake in tube pan 40 to 60 minutes at 350°. Let cool in pan for minutes.
Mix fruit pectin and 1/4 cup of the sugar in a small bowl. Stir fruit pectin mixture into strawberries gradually. Let stand 30 minutes; stir occasionally. Stir remaining sugar gradually into strawberry mixture. Stir constantly until sugar is completely dissolved and no longer grainy, about 3 minutes (a few sugar crystals may remain). Pour into plastic containers to within 1/2-inch of tops; cover. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator or freeze extra containers. Makes six 1-cup containers.
Dissolve jello in 1 cup hot water and set aside to cool. Slightly beat eggs. Add oil and salt. Add egg mixture and jello mixture to cake mix. Beat 2 minutes at medium speed. Bake at 350° for 30 to 35 minutes.
In skillet over medium heat, in hot margarine, cook onion until tender. Add remaining ingredients, except parsley. Heat to boiling. Reduce heat to low. Cover; simmer for 5 minutes, or until hot and bubbling. Garnish with parsley. Makes 4 servings. Recipe may be doubled.
Bring to boil the water and chicken cubes. Add onions, carrots and celery. Cook 20 minutes. Add diced potatoes.	Cook 20 minutes longer. Add chicken soup and cheese. When melted, it's done and ready.
Start oven at 325° and chop pecans rather coarsely. Work or cream butter and shortening together until smooth, then beat in sugar gradually. Stir in the flour thoroughly and add vanilla and pecans. Mix well and drop by teaspoons onto an ungreased baking sheet. Bake 15 to 20 minutes or until a delicate brown.
In medium bowl, mix salmon, eggs, crumbs and pepper. Mix in milk, a little at a time, until mixture will absorb no more. Shape into patties. In hot oil in skillet, heat and brown each patty on both sides. Serve. Serves 2 to 4.