HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook shells by package directions, drain, rinse well and set aside. Combine chopped crab, chopped broccoli, Old Bay and 1 cup Mozzarella and mix well. Add 1 can cream of mushroom soup and mix well.
Cook vinegar, oil, celery seed, mustard and salt to a boil. Pour over all. Seal and set overnight. Do not stir until ready to serve.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch oblong pan or two 9-inch round layer pans. Mix sugar, butter, eggs and vanilla until fluffy. Beat on high speed for 5 minutes. Beat in flour, baking powder and salt, alternately with milk on low speed. Add grated orange zest. Bake until toothpick in center comes out clean, oblong 45 to 50 minutes, layers 30 to 35 minutes. Cool. Frost if desired.
Cook complete package of frozen mixed vegetables in 5 cups chicken broth and 2 tablespoons chopped onion (broth can be canned or made from bouillon cubes) for 5 minutes. Thicken with flour mixed with 1 cup milk. Season with salt and pepper to taste. Pour half of mixture into a 2 1/2-quart casserole. Cover with layer of chicken and then add remaining vegetable mixture. Prepare biscuit mix; pour on top. Bake in a 425° oven for 25 minutes or until biscuit dough is golden brown.
To each package of jello, add 1 package Knox gelatine and 1 cup boiling water.
Preheat oven to 375°. Mix butter, sugar and milk in saucepan. Bring to a full boil then reduce heat and simmer for 5 minutes, stirring constantly. Cool. Add vinegar, cornmeal and eggs. Stir until smooth. Pour into pie shell and bake for 40 minutes.
Mix soup, juice, butter, and cheese; warm on stove. Combine chicken, soup mix, and broccoli in casserole dish. Top with bacon. Cook for 30 minutes. Top with other cup of cheese. Cook for 5- 10 minutes. Serve.
Prepare taco seasoning as directions on package, then cool in fridge. Mix together lettuce, tomatoes, onion and Cheddar cheese. Mix together taco seasoning mix and mixture of lettuce, tomatoes, onion and Cheddar cheese no sooner than 1 hour prior to serving. Then add Thousand Island dressing and nacho chips immediately before serving.
Prepare Kraft dinner as directed. Saute mushrooms (can be fresh) and onions in margarine. Combine all ingredients; mix well and place in greased 10 x 6-inch baking dish (or 1 1/2-quart buttered casserole). Bake at 350° for 20 minutes. Makes 4 to 6 servings.
Cook your potatoes in their skins. Mix and cook like a gravy everything but the bacon; cook until thickened. Pour over the sliced potatoes. Add chopped up bacon.
Place bacon in a 2-quart casserole or a 10 x 6 x 1 3/4-inch baking dish. Microwave on High (100%) for 4 to 5 minutes or until crispy. Remove bacon. Cut into 1-inch pieces. Set aside.
Put peach half on lettuce leaf. Make eyes on peach with cherry and also the mouth. Stems you saved will be the antennae.
Soak raisins in water for 5 minutes and boil 5 minutes. Cream shortening and sugar. Add eggs. Beat. Add rest of ingredients and mix. Drop on greased cookie sheet and bake at 375° for 12 to 15 minutes.
Put cut-up chicken in a 6-8 quart saucepan. Just cover with water to boil. You can either boil the chicken until you can remove the meat off the bone, saving the broth, or you can add all the above ingredients to the whole cut-up chicken and cook for about 1 hour. After the chicken is cooked, remove the chicken and deboned it and return it to the pot and re-heat. Serve hot over cooked medium egg noodles.
Place chicken, onion, celery, salt, basil and pepper in a 10 quart stock pot. Fill stock pot with water until ingredients are fully covered and bring to a boil. Let simmer for 1 and 1/2 hours or until chicken is tender. Remove chicken from pot with slotted spoon and set aside for later. Add carrots, squash, zucchini, mushrooms, red pepper, tortellini, chicken soup base and uncooked noodles to stock pot and increase temperature to medium heat. While noodles and vegetables are cooking, tear chicken apart from bones. Cut up into pieces and add to soup in stock pot. Be sure to add additional water if ingredients are not fully covered. Bring to a boil, then reduce to a simmer for about 10 minutes or just until noodles are cooked.
In a 9 x 13-inch pan, mix pie filling and pineapple. Mix together coconut and nuts and sprinkle over mixture. Sprinkle cake mix over all. Melt oleo and pour over cake mix. Bake for 30 to 40 minutes at 350°. Serve warm with ice cream or Cool Whip.
Toast almonds about 4 to 6 minutes; set aside. Combine shrimp, 1 pound grapes, celery, 1/4 cup of the toasted almonds, water chestnuts and pineapple in a large bowl. Combine mayonnaise, curry powder, marmalade, honey, Worcestershire sauce, vinegar, cardamom, both mustards, dill weed, basil, garlic and lime juice in a blender. Process at high speed 30 seconds. Add remaining grapes and 1/4 cup almonds; process 20 seconds. Add oil and salt and process until smooth. Makes about 3 cups. Toss with shrimp mixture and arrange on a bed of lettuce. Serves 6.
Combine juices, 1/2 c. sugar, cornstarch and salt. Cook until thick. Add butter and remaining sugar, food coloring. Pour over cherries in pastry lined pie pan. Put a top crust. Bake in hot oven (400°) 45 minutes to 1 hour. If not sweet enough, sweeten to taste.
Peel and slice potatoes. Boil with bouillon in water until tender. Layer with butter and Swiss cheese. Bake at 350° until hot. Enjoy!
Combine first 5 ingredients. Beat until light and frothy. Pour into graham cracker crust. Bake at 350° for 20 to 25 minutes. Remove from oven and let cool for 10 minutes.
Lay roast on heavy foil in a pan. On top of roast, add the ingredients in the order given. Seal foil well. Bake 1 hour for each pound of meat at 350°.
Sprinkle over cake batter. Over this, pour 2 1/2 cups hot water (do not stir). Bake 40 to 50 minutes at 325° until cake pulls away from sides.
In a small saucepan, bring to a boil the vinegar and sugar. Then add the oil and return to a boil. Next, pour dressing over drained beans and chopped onions. Put in airtight container and chil for at least 1 hour. Can be kept for weeks.
Mix first 3 ingredients. Pat in an 8 x 10-inch baking dish. Bake 10 minutes at 350°. Mix next 7 ingredients. Carefully spoon over baked crust. Bake 30 minutes longer.
Cook pasta as directed on box; cool. Add rest of ingredients and toss with salad dressing. I usually add a large tablespoon of Hellmann's mayonnaise to taste. Chill and serve.
In large bowl combine cabbage, onions and water chestnuts. Just before serving add the dry Ramen noodles, broken into small pieces and almonds. Then pour dressing over it, made from sugar, vinegar, seasoning from noodle packages, oil, salt and pepper.
Brown meat, onions, celery and bell pepper. Drain. Cook noodles while meat mixture is browning. Drain noodles. Add meat mixture to noodles. Mix well. Add tomato soup and tomato paste. Mix well. Add olives and mushrooms and mix well. Add one cup of the cheese and mix gently but thoroughly. Pour into an oblong baking dish or pan (at least 9 x 13 x 2-inch). Sprinkle remaining cheese on top. Bake at 350° for about 30 minutes or until cheese is melted and top is light brown. Serve with green salad and garlic bread for a great meal. (This recipe can be easily doubled or tripled, depending on the crowd you're serving.)
Blend together all ingredients. Bake in tube pan at 300 degrees for 45 minutes.
Prepare dough as directed. Spread Ragu evenly over dough surface. Simmer ground beef until browned. Sprinkle beef onto pizza. Sprinkle mushrooms evenly. Place pepperoni onto pizza as desired. Sprinkle Cheddar and Mozzarella on top. Place in oven preheated to 450° for 15 minutes. Remove. Cut into desired slices with kitchen scissors. Serve hot. Enjoy! Serves 5.
Mix corn, butter, peppers, salt and onion rings in heavy saucepan. Cook, covered, 7 minutes on medium heat. Stir several times with spoon. Add tomatoes and oregano. Cook, uncovered, until tomatoes are done.
Sprinkle fajita seasoning on chicken breasts. Coat a large nonstick skillet with cooking spray. Place over medium heat until hot. Add chicken and cook 3 to 5 minutes on each side or until done. Remove chicken from skillet and let cool. Cut into thin strips. Add onion and pepper strips to skillet. Cook over medium heat, stirring constantly, until crisp-tender. Stir in Alfredo Sauce. Add chicken and fettuccine. Toss gently. Sprinkle with cilantro and serve immediately. Yields 6 servings.
In a large soup pot, melt butter and saute leeks until limp 3-5 minutes. Add potatoes and chicken broth. Simmer until the potatoes are tender. Cool slightly. Puree in a blender or food processor until mixture is smooth. Return to pot add heavy cream. Season to taste. Chill the soup well or may be served hot.
Combine butter, evaporated milk and sugar in medium heavy saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil 4 1/2 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, morsels, walnuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil lined 9-inch square baking pan. Chill until firm. Remove foil before cutting into squares. Makes about 1 1/2 pounds of fudge.
Cut buns into fourths lengthways. Melt butter, salt and garlic powder in medium skillet. Roll buns in mixture, taking care not to leave too long to prevent sogginess. Place buttered buns on cookie sheet. Bake at 350° for 15 minutes. They should crisp, not hard.
Cook elbow macaroni following package directions; drain. In a bowl, mix beaten eggs, milk, margarine, salt and pepper. Pour mixture over macaroni; add cheese (cut in small cubes). Stir to blend. Cook in a shallow baking dish at 350° for 45 minutes or until brown.
Mix deviled ham, wine and mustard. Spread on crackers. Sprinkle with grated sharp cheese. Broil until bubbly.
Let cream cheese soften at room temperature for 1 hour. Chop dried beef very fine. Chop green onions (include stems) very fine. Combine all ingredients and shape into a ball. Serve with favorite cracker.
The following recipe is made with an electric blender, because it is so quick. If you do not have one, gradually blend the eggs into the flour, beat in the liquid by spoonfuls, then the butter and strain the batter to get rid of any possible lumps. Crepe batter should be made at least 2 hours before it is to be used; this allows the flour particles to expand in the liquid and insures a tender, light, thin crepe.
Add beaten eggs to sugar, flour, nutmeg and salt. Beat until smooth. Dot with butter. Pour over rhubarb and bake at 400° for 50 minutes. Makes a browned crust on top.
Preheat oven to 350°. Cut chicken into bite size pieces (cubes). Place chicken in a 9 x 12-inch baking dish; place cheese on top, then mixture of soup and water, poured onto cheese slices. Melt margarine; add stuffing until coated. Layer stuffing mixture over entire baking dish. Bake, uncovered, for 1 hour.
Spray inside of large brown paper grocery bag with Pam. Pour popped popcorn into bag. In a microwave-safe bowl, combine brown sugar, margarine, corn syrup and salt. Microwave on High for 2 minutes. Stir and cook 2 more minutes. Stir in soda. Pour mixture over popcorn in bag and close bag by folding down top. Shake bag.
Dice shark, peppers, onion and red potato. Marinate shark in teriyaki barbecue sauce. Alternate veggies and shark on kabob sticks. Baste entire kabob several times and grill. Continue to baste as needed. They are done when shark is flaky and veggies are semi-tender. Serves 3.
Prepare outdoor grill for cooking and preheat broiler. Cut tenderloin lengthwise in half; don't cut all the way through. Open and spread flat. In small saucepan, over medium heat, combine lemon juice, honey, soy sauce, bouillon and ginger. Heat until blended. Place tenderloin on grill or broiler pan. Grill or broil tenderloin, 15 to 20 minutes or until cooked through, turning and basting frequently with soy mixture. To serve, slice tenderloin thinly. Accompany with potatoes and cole slaw. Serves 5. Per Serving: 280 calories, 6 g fat.
Combine cheese, bacon, chopped olives, mayonnaise and onions; mix well. Spread about 1 tablespoon of cheese mixture on each slice of bread. Top each with olive slice. Broil 2 minutes or until cheese melts; serve hot.
Saute onion in skillet. (If using minced onion, put in beans, not skillet.) Brown hamburger in skillet and drain.
Brown and drain ground beef. Cut cheese into squares and place in a microwave safe dish. Microwave on high for 2 minutes. Add rotel and microwave at 2 minute intervals stirring after each one until cheese is melted. Stir in beef.
Combine cream cheese and butter in a heavy bottomed saucepan. Stir over low heat until cheese is soft and butter is melted and the mixture is thoroughly blended. Add the powdered sugar and stir until well combined. Add food coloring and extract. Roll into one-inch balls. Place on a sheet of wax paper. Press with a fork to form a design on top. Let stand, uncovered, about 4 hours (until firm and outside is dry but inside is creamy).
In a small bowl, combine the whipped topping, brown sugar, cinnamon and nutmeg. Serve with fruit.
Drain lima and kidney beans. Mix ingredients and bake at 350° for 35 minutes.
Cube potatoes. Put in large casserole dish. Sprinkle cubed cheese over potatoes, onions, pimento, parsley, paprika and garlic salt. Melt margarine. Add bread crumbs and pour over entire casserole. Bake for 15 minutes at 350°. (May be made ahead of time.)
In large bowl, put cottage cheese. Pour packet of Jell-O in with cottage cheese and mix. Drain pineapple and add to mixture. Drain oranges and slice into small pieces, then add to mixture. Mix in Cool Whip. Pour into a Pyrex dish. Crushed pecans can be added on top (optional). Chill before serving.
Peel and devein shrimp. Heat oil in large skillet over medium heat. Add shrimp and cook, stirring frequently, until shrimp are just opaque and pink, about 2 minutes. Transfer to platter and keep warm. Add garlic and red pepper flakes to skillet and cook, stirring, 30 seconds. Add wine and heat until reduces to 1 tablespoon. Remove from heat and whisk in butter 1 piece at a time. Return shrimp to skillet with green onions and parsley. Season with salt	and pepper. Toss to coat. Serve over cooked linguine.
Dissolve sugar in boiling water. Combine juices and syrup. Before serving, add ginger ale.
Microwave on High 2 to 3 minutes until springy to touch and no longer doughy.
Place in 1-quart casserole. Combine 1 cup soft bread crumbs. Sprinkle 1 tablespoon melted butter on top of casserole. Bake for 30 to 35 minutes at 350°. Serve hot.
Combine ingredients in order given in slow cooker, 3 1/2 to 5-quart crock-pot. Cover and cook on high for 8 hours.
Heat oil in large skillet. Start heating the water for the vermicelli. Add onion and garlic and saute in oil over medium heat until golden. Add vermicelli to the boiling water and cook according to package directions. Drain clam liquid into the onion mixture. Stir in wine. Simmer about 5 minutes over medium heat. Stir in clams, parsley, pepper and butter. Pour clam sauce over the hot, cooked and drained vermicelli. Serve immediately.
Mix first 4 ingredients in a punch bowl. Add the strawberries. Float the sherbet on top.
Oil bowl. Mix yeast and water. Melt butter and milk together. Cool to lukewarm. Mix 1/2 of the flour into the yeast, water, butter and milk. Use electric mixer. Use dough hook when you add the second half of flour (not really necessary however). Place in oiled bowl and cover with Saran Wrap. Refrigerate overnight. Let rise 1 hour after making into rolls. Bake at 400° for about 10 minutes. Brush with butter.
Add all ingredients except instant potatoes in pot. Cover with water 1 to 2-inches over vegetables. Boil for 20 minutes or until vegetables are tender. Add instant potatoes, 1/2 cup or more, to thicken.
In a large bowl, measure all ingredients. With mixer on low speed, beat until blended, scraping bowl with rubber spatula. Shape dough in ball; wrap in plastic and refrigerate 2 hours or until dough is firm enough to handle (or freeze for 40 minutes). Take out of refrigerator and cut into 1/4-inch slices and bake at 350° for 10 to 15 minutes.
Crumble yeast into crock or jar with wide mouth and a cover. Never use a metal container. Add sugar and water, mix until smooth. Add flour and beat to a smooth batter. Keep in a slightly warm place 24 to 30 hours, when it should be sour and ready to use.
Cook at 350° until vegetables are tender and hamburger is cooked. Add cheese; bake until cheese is melted. May add fresh mushrooms.
Combine jello, sugar and water in saucepan. Bring to a boil. Dissolve sugar and jello. Remove from heat. Stir in fruit and set aside to cool. Combine cream cheese and milk; stir in jello and mix. Add nuts. Pour into 13 x 9-inch dish and refrigerate. Top with Cool Whip.
In a large mixing bowl, cream sugar and shortening together well. Add eggs, one at a time, beating well after each addition. In another large bowl, mix flour, salt, baking powder and cocoa. Add dry mixture to creamed mixture alternately with milk. Stir in vanilla and lemon extract. Bake in a greased and floured tube pan at 325° for 1 1/2 hours or until cake tests done. Cool in pan for 10 minutes. Invert cake onto a cake rack. This is not a "hurry up" cake. You must beat the sugar mixture and each egg until mixture lightens. This is very important!!
Soften yeast in lukewarm water; scald milk. Add shortening, sugar and salt; cool to lukewarm. Add 2 cups flour; mix well. Add softened yeast and eggs; beat well. Add enough flour to make soft dough. Turn out on lightly floured board. Knead until satiny. Place in greased bowl and let rise until double in bulk. Punch down and shape into rolls or coffee cake. Let rise until double in bulk. Bake at 400° for 30 minutes. Makes 3 dozen.
Mix together chicken, grape halves, apple, nuts and celery. Mix together sour cream and mayonnaise. Toss well to coat. Will keep in refrigerator several days.
Toast slices of pound cake in oven on cookie sheet. Add vanilla ice cream, Hot Fudge Sauce, whipped cream and cherries. It's delicious!
Skin frog legs and place into boiling water to which you have added salt and lemon juice. Boil for about 2 minutes. Remove from water and wipe dry. Beat eggs lightly and dip legs in it, then roll them into cracker crumbs. Fry in deep fat until golden brown or until done. This should be 3 to 5 minutes, depending on size of legs.
Cut chicken into thin slices. Combine chicken and 1 tablespoon soy sauce in small bowl; let stand 30 minutes.
Combine ham hocks, water and onion in large pot. Cover and simmer about 2 hours or until tender. Wash greens well. Remove ham hocks from liquid. Chop ham and discard bone. Add ham, greens and pepper to liquid. Cover and cook slowly 30 to 45 minutes. Season with salt.
Mix together flour, salt and spices; set aside. Put soda in buttermilk. Add sugar, eggs, oil and vanilla. Add this to the flour mixture and fold in chopped prunes and nuts. Bake at 350° until set in the middle, about 1 hour. Bake in a tube pan or in two loaf pans.
Saute onion and green pepper in margarine in a large skillet 2 minutes. Add frozen okra, garlic, salt and pepper. Cook over medium heat 4 minutes, stirring gently. Add corn and cook 3 minutes, stirring occasionally. Add tomato and squash to skillet; continue to cook over medium heat 5 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from heat and let stand 2 to 3 minutes. Remove garlic before serving. Yields 8 servings. Serving size: 1/2 cup. (Low cholesterol recipe.)
Cut meat in small pieces. Chop. Salt and pepper. Cook in a frying pan in hot oil until brown. Place in slow cooker on medium heat.
Spray baking sheet with nonstick cooking spray. Stack tortillas on top of each other and cut into eighths. Spread tortillas on baking sheet and spray with oil lightly. Bake at 350° for about 10 minutes or until just beginning to turn brown. May vary recipe by sprinkling chips with garlic powder, onion powder, chili powder, Parmesan cheese, paprika or other seasonings before baking.
Saute onion and garlic in oil. Add Italian seasoning, oregano, salt, sugar, tomato sauce and tomato paste. Simmer sauce.
Heat oven to 350°. Generously butter 9 x 13 x 2-inch pan. Combine cocoa, Splenda and flours stirred to evenly distribute. Combine melted butter with beaten eggs; stir in vanilla and almond extracts. Add flour mixture and stir until well-combined. Stir in almonds, if using. Spread in pan and bake in center of oven for 25 minutes. Cool in pan; cut into 1 1/2-inch squares.
Preheat oven to 200°. Divide corn into 2 ungreased pans. Mix all ingredients, except soda. Cook and stir constantly until bubbly around the edges. Continue cooking on medium heat 5 minutes longer. Remove from heat; stir in baking soda until foamy. Pour over corn and mix well. Cook 1 hour, stirring every 15 minutes.
Brown meat, drain. Add everything else and simmer for a few minutes. Serve over buns or toasted bread.
Grease crock-pot well. Combine all ingredients in crock-pot and mix thoroughly. Cook on low for 4 to 6 hours or automatic for 3 hours.
Cook spinach and drain well. Add all ingredients in order. Shape into balls. Bake for 15 minutes at 350°. These may be frozen in advance and baked when needed.
Mix butter and flour; press into 9 x 13-inch pan. Press flat with no edges. Brown as in pie crust. Mix cream cheese, sugar and Cool Whip; pour into crust. Mix the pudding and milk; pour over cheese mixture. Top with more Cool Whip and nuts.
Place frozen yogurt in 10 or 12-ounce coffee mug. Add hot coffee slowly. Top with dollop of whipped topping and sprinkle with cinnamon. Serve immediately. Makes 1 serving with 110 calories per serving.
Remove several sheets of crackers and place them in the middle of a clean dish towel. Fold the towel in half and use a rolling pin to crush the crackers into a fine crumb mixture. Pour the crumb mixture into a medium bowl. Add the sugar and mix well. Cream the butter into the mixture until the butter practically disappears.
Mix all ingredients together in ovenproof pan; cover and bake 2 1/2 hours at 300°. Serve over rice or noodles.
Prepare macaroni according to package directions, drain. In medium saucepan melt butter or margarine. Stir in flour, salt, pepper, onion and mustard. Gradually stir in milk. Cook, stirring constantly over medium heat, until mixture thickens. Add cheese. Stir until melted. Combine cheese sauce and macaroni, mix well. Spoon into greased 2-quart casserole dish. Sprinkle with bread crumbs. Bake in 350° oven for 25 minutes. Yields 4 to 6 servings.
Fry onion until tender in oil. Add pepper and hamburger meat. Cook until brown. Drain and rinse to remove excess grease. Put meat mixture, salt to taste, tomato sauce, Lawry's seasoning, chili powder, 3 shakes of Worcestershire and 1 can water in skillet. Add mushrooms and olives if desired. Bring to boil and let simmer for 1 to 2 hours. Serve over spaghetti.
Drain fruit on paper towels for several hours. Melt confectioners coating. Hold fruit by one end, and dip a portion into melted coating. Let excess coating drip off fruit. Place on a baking sheet lined with waxed paper. Let dry. If desired, drizzle with additional melted coating. Serve fruit the same day it is dipped. Makes about 50 pieces.
Combine caramels, half and half and butter in glass bowl or pie plate. Heat on Medium (50%) power of microwave for 30 seconds. Stir. Continue on Medium power and stir every 30 seconds for 2 to 2 1/2 minutes. Serve warm Caramel Sauce over Oatmeal Pie with ice cream on top.
Place chicken in greased pan. Salt and pepper. Place sauerkraut over chicken. Top with Swiss cheese. Pour dressing evenly over top. Sprinkle on parsley. Cover with foil. Bake 1 1/2 hours at 325°.
In medium bowl, mix oats and milk. Let stand 15 minutes. Stir in egg, oil, bananas, brown sugar and chocolate chips. In a large bowl, mix flours, baking powder and salt. Stir mixtures together just to moisten well. Fill muffin cups 2/3 full. Bake at 375° for 20 minutes. Makes 18 muffins.
Mix; let stand 3 hours. Stir to blend several times. Then put in freezer containers and freeze.
Combine popcorn, peanuts, oat cereal, marshmallows and raisins in a medium bowl. Mix well. The mixture can be stored in an airtight container until ready to serve.