HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook shrimp until they turn pink. Mix onion, salt, buttermilk and garlic in blender. Add mayonnaise. Stir in shrimp and cheese. Mix well and chill.
Prepare wild rice according to directions on package. With a sharp knife cut tenderloin lengthwise; do not cut all the way through. Set aside. In a skillet saute onions, apricots and mushrooms in butter; cook , stirring 3 to 5 minutes. Add parsley and golden apricot nectar. Cook gently 2 minutes longer. Add to hot wild rice; mix thoroughly. Spread center of tenderloin with wild rice mixture. Tie meat securely with string. Brush surface with oil or butter. Set on rack in baking pan. Bake at 350° for 1 hour. Remove string. Slice and serve. Serves 5 to 6.
Add all water to Jell-O (as directed on box, except 1/2 cup). Add strawberries, thawed. Cut up cake in small pieces. Mix all together. Put in refrigerator to set. Top with Cool Whip.
Bring some water to a boil in the bottom of a steamer. Season the fish steaks on both sides with salt and pepper. Place the fish steaks in the top part of the steamer. Cover the pan and steam until the fish is opaque throughout, 7 to 8 minutes.
Preheat oven to 300°. Grease cookie sheet. In small bowl with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in sugar, a few tablespoons at a time. Beat until sugar is completely dissolved. (Whites should stand in stiff peaks.) Do not scrape sides of bowl during beating. Beat in vinegar and vanilla. Fold in pecan halves.
Salt cod is not uniform in its saltiness; a small fillet that can be easily bent does not need as much soaking as a large piece that is stiff with salt. Before cooking, all salt cod must be soaked in several changes of water.
Heat oven to 400°. Combine soup mix with bread crumbs. Dip chicken into soup mixture, coating well. Place in lightly greased baking pan and drizzle with butter. Bake, turning once, for 10 minutes or until tender.
Place broccoli, which has been cooked according to directions on package, in bottom of greased casserole. Add remaining ingredients which have been mixed together. Top with cheese. Bake at 350° for 45 minutes. Serves 4 persons. I always double recipe when entertaining.
Brown the beef. Add onions and celery and simmer to soften veggies. Add remaining ingredients and simmer 15 to 20 minutes until flavors blend. Serve on buns.
Preheat oven to 350°. Grease pan for tortillas. Cook hamburger meat in a saucepan. Fry tortillas in hot grease 1/2 minute. Place hamburger meat, onion and cheese on tortilla and roll. Pour taco sauce, heated chili and hot sauce over tortillas. Cook until cheese is melted.
Mix sugar and flour; add eggs and then butter. Add walnuts, chocolate chips and vanilla. Pour into unbaked pie shell and bake 30 minutes at 350°. Test with a toothpick. Bake longer if necessary. It should be chewy, not runny.
Mix all ingredients together well. Let sit in fridge for 1 hour so spices mix in well. Serve on your favorite crackers.
Melt margarine. Add flour, salt and pepper to chicken stock and cook until it thickens. Mix all ingredients together and put in a casserole dish. Top with pastry or pie shell. You may put it on the bottom of casserole, also, if you wish. Bake at 425° for 30 minutes.
Heat oven to 375°. Grease cookie sheets. In large bowl beat sugar, brown sugar and margarine until light and fluffy. Add vanilla and egg; blend well. Stir in flour, baking soda, cinnamon and salt; mix well. Stir in rolled oats, raisins and nuts. Drop dough by rounded teaspoonfuls 2-inches apart onto greased cookie sheets. Bake at 375° for 7 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Yield: 3 1/2 dozen cookies.
Crumble all of the cookies except 5 in the bottom of a large rectangle dish. Mix the Jell-O according to the package instructions. Pour the Jell-O on top of the cookies. Top with Cool Whip. Crumble the 5 remaining cookies on top of the Cool Whip. Put in refrigerator. This is better if it is made the night before serving.
In a saucepan, cook the tomatoes and green onions, uncovered, for 10 minutes. Mash the tomatoes and add black beans and picante sauce. Cook 5 minutes.
Cut tenderloin into about 8 pieces diagonally and pound. Sprinkle meat with flour, salt and pepper. Heat oil and butter in frying pan. Add pork and cook about 3 minutes on each side. Remove pork to dish and keep warm. Add garlic and onion to pan and saute one minute. Stir in mustard and 1 tablespoon parsley. Pour over meat and garnish with remaining parsley.
Cream butter and sugar; add eggs, one at a time, beating well after each addition. Sift 3 1/2 cups flour with soda and salt. Add alternately with buttermilk to creamed mixture.
Over low heat, stir sugar, evaporated milk, salt and butter until dissolved, then cook for 10 minutes. Add chocolate chips, German sweet chocolate bars, Hershey chocolate bar, marshmallow cream, vanilla and nut meats. Pour mixture into buttered 9 x 13-inch pan. Refrigerate. Cut into squares after 30 minutes, then refrigerate to store.
Mix together. Bring to a boil. Simmer 15 to 20 minutes. Ready to go on your ribs or chicken.
Preheat oven to 350°. In saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and stir again. With wire whisk, stir in sugar, flour, salt, vanilla and evaporated milk. Stir until batter is smooth. Mix in pecans
Heat oven to 400° (moderately hot). Cream together sugar, butter and vanilla. Mix in flour and pecans. Shape dough into small balls. Bake on ungreased baking sheet until set but not brown (10 to 12 minutes). While still warm, roll in confectioners sugar. Makes 4 dozen cookies.
For sauce, combine brown sugar, flour, nutmeg and salt in small baking dish. Gradually stir in 1 cup water. Add butter; set aside.
Beat egg whites with a pinch of salt until they leave the sides of bowl. Whip egg yolks 10 minutes or until light yellow. Add spices and salt. Add powdered sugar gradually to the yolks, then fold in egg whites. This recipe keeps well or can be frozen. Mix with one jigger of dark rum, one jigger of brandy. Add Tom and Jerry Mix; fill cup with boiling water and top with sprinkle of nutmeg.
Chop tomatoes, cilantro, onion, jalapenos and crabmeat. Chop into small portions for dipping. Combine all chopped ingredients together in a bowl. Squeeze in lemon juice. Season with salt and pepper. Enjoy with tortilla chips.
Preheat oven to 350°. Cover cookie sheet with foil. Beat egg whites, adding sugar, one tablespoon at a time after egg whites are at stiff peaks. Add vanilla; fold in chocolate chips and pecans. Drop onto cookie sheet. Place in oven. TURN OVEN OFF! Leave cookie sheet in oven overnight. (Do not grease foil on cookie sheet.)
Place garlic, ginger and onions in the work bowl of a food processor; process until finely chopped. Remove to a large, fairly shallow, baking dish. Add oil and pepper flakes. Microwave, uncovered, at 100% power for 3 minutes. Remove from oven; stir in remaining ingredients. Cook, uncovered, at 100% for 15 minutes, stirring 4 to 5 times. Remove from oven; stir and serve hot or cold.
Rub roast with salt, pepper and garlic powder to taste. Place rib ends down in roasting pan.	Roast at 325° for 2 hours. Prepare rice or cornbread dressing. When roast has cooked 2 hours, turn ends up and fill cavity with dressing. Place remaining dressing in 2-quart casserole. Bake, uncovered	during last 30 minutes of roasting time. Roast pork 1 hour longer or until thermometer reaches 170°. Make gravy with juices.
Combine condensed milk and lime juice in medium-size bowl. Blend in egg yolks; turn into cooled crust. Heat oven to 325°. Beat egg whites with cream of tartar in small bowl until soft peaks form. Beat in sugar, one tablespoon at a time, until egg whites form stiff, glossy peaks. Spoon over filling. Spread to edge of crust to seal. Bake 15 minutes or until golden. Cool on wire rack to room temperature.
Cook the pasta until just done. Drain and toss with a tablespoon or two of peanut oil. Melt the butter in a large skillet and add the onions. Saute for a minute over moderate heat and add the shrimp, tomato, basil, parsley and vermouth. Bring to a boil, reduce heat and let simmer for 5 minutes. Add the pasta. Toss until hot and correct seasoning. Serves 4.
Mix all ingredients together. Bake covered tightly for 3 hours at 325°.
Mix all ingredients together in 2-quart to 3-quart baking dish. Bake at 350° for 1 hour or until golden brown. Serves 6 to 10.
Cook noodles until done; drain well. Add all soup and chicken; mix well. Add small amount of butter (use your own taste). Add small amounts of milk until smooth and creamy. Heat and serve.
Brown hamburg and chopped onions. Dice green pepper. Add all ingredients together. Cook for 4 hours in hot water bath. I add some butter, 10 ounces catsup and a little clear jell, too.
Beat butter (or vegetable oil) and sugar together. Add eggs and banana. Beat well. Sift flour, soda, baking powder and salt. Add	to the first	mixture with milk and vanilla extract. Beat well and stir in the nuts, maraschino cherries and mini chocolate chips. Bake in a 9 x 5 x 3-inch loaf pan, lined with wax paper at 350° for 1 hour.
Lightly grease a large cookie sheet. Wash potatoes and slice 1/8-inch thick. Mix oil, garlic and rosemary. Brush on potatoes. Sprinkle with cheese and pepper. Bake at 400° for 30 minutes, until lightly browned and crisp.
Mix all ingredients; pour into prepared graham cracker crusts and refrigerate. Makes 2 pies.
Beat all ingredients, except crabmeat, in mixer for 5 minutes. Fold in crabmeat. This is best made a day ahead. Keep refrigerated.
Add 1 cup hot water to jello and 1/2 cup cold water; chill until partially thickened. Drain crushed pineapple. Fold in pineapple, orange, cranberries and walnuts. Chill until firm.
Brown beef in butter. Add vegetables and seasonings. Cook 5 minutes. Drain and cool.
Brown beef and drain. Add taco mix and sauce to beef. Let cool. Chop lettuce, tomatoes, onion and cheese. Add Western dressing. Mix well and serve cold. Makes a very large amount. Recipe can be cut in half.
Cook and stir mushrooms, onion and garlic in margarine in a large skillet. Add remaining ingredients, except tortellini. Mix well. Cook until mixture just begins to boil, stirring occasionally. Stir in tortellini and cook until thoroughly heated.
Preheat oven to 300°. In medium bowl, combine flour, soda and salt. In large bowl, blend sugars using an electric mixer set at medium speed. Add butter and mix to a firm, grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla. Beat at medium speed until light and fluffy. Add flour and mix at low speed until just mixed. Do not overmix.
Have butter soft. Cream the butter and sugar about 10 minutes. Beat eggs together; add to butter and sugar. Blend in flour and flavoring. Beat all ingredients until mixed well. Bake one hour at 350°.
Mix in order given. May use one small package of lemonade mix, if desired (use 2 teaspoons per cup).
Line 8 x 8-inch pan with foil. Butter. In medium pan, combine peanut butter, syrup and sugar. Cook until peanut butter is melted. Stir in cereal until well coated. Press evenly into baking pan. In same saucepan, combine chocolate chips, syrup, sugar and butter. Melt and stir in cereal. Spread over first layer. Cool. Cut into squares. Makes 16 bars.
Blend butter, margarine and shortening together until smooth. Add eggs one at a time and continue to blend. Add sugar. In a separate bowl, mix flour and baking powder together. In measuring cup, mix milk, vanilla and lemon extract. Alternate adding flour mixture and milk mixture with butter mixture, ending with flour mixture. Keep smooth. Place in floured and greased tube pan and place in cold oven. Bake at 350 degrees for 1 hour and 15 minutes. Cool for 15 minutes before inverting pan.
Mix water with Jell-O. Add ice cream and mix until melted. Add pineapple and juice. Pour in greased mold or bowl and refrigerate.
Place ribs in large dish. Mix rest of ingredients. Blend well. Pour over ribs. Cover dish with foil. Bake at 400° until done, about 2 hours.
Slice bread into 1-2 inch thick slices. Place in greased 9X13 pan. Mix cream, eggs and honey (or syrup) and pour over bread. Bake uncovered at 350 degrees for 30 minutes. Dot with butter while still hot. I have substituted skim milk and 1/2 egg whites with no problem, although not as rich.
Mix pudding according to directions. Put in a 9 x 13-inch pan and spread. Take 1/2 package Oreo cookies or for large pan, a whole package. Open and scrape all frosting. Crumble in plastic bag finely and cover pudding. Randomly place gummy worms around and in pan and over edge.
Mix graham crackers and oleo in pan. Press evenly over bottom of pan. Arrange banana slices on crust. Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mix. Beat until well blended. Spread over banana slices. Spoon pineapple over pudding mixture; spread whipped topping over pineapple. Refrigerate 3 hours or until ready to serve.
Combine shortening, sugar, eggs, milk, salt, flour, baking powder and vanilla. Beat with mixer until light and smooth. Pour into deep cake pan. Mix chocolate with nuts and spread evenly over cake. Bake in oven at 350° for 35 to 40 minutes.
In pan, fry sausage, onion, pepper and seasoning until pepper is tender. Strain off grease. Roll dough in rectangle; prick with fork to make air holes. Fill with sausage, onion and pepper combo. Sprinkle with cheese (roll like a jelly roll). Beat egg; brush bread with egg. Bake on cookie sheet for 30 minutes at 350°.
Cook beef and onion over medium heat until meat is no longer pink, drain. Add beans, tomatoes, chili, cheese and seasonings. Reduce heat to low, cook and stir until cheese is melted. Stir in 1 c. sour cream. Heat through. Do not boil. Garnish with sour cream and taco chips.
Mix and pour into greased baking dish. Cover with English grated cheese and crushed potato chips. Bake 15 to 20 minutes at 375°.
Saute bacon; add chipped beef, butter and mushrooms. Mix well. Sprinkle flour and pepper into the pan. Gradually stir in the milk and cook, stirring, until thickened.
Scald milk and pour over poppy seed. Let stand 2 hours or overnight in refrigerator. Cream mayonnaise and sugar until light and fluffy. Add vanilla. Sift flour and baking powder together. Add flour mixture and poppy seed mixture, alternately to creamed mixture, beginning and ending with flour mixture. Beat egg whites until stiff and fold into batter. Pour batter into 2 greased and floured 9-inch cake pans. Bake at 350° about 30 minutes or until lightly browned.
Mix Jell-O with boiling water, then add frozen strawberries and crushed pineapple. Pour into large pan (13 x 9 x 1-inch) until firm.
Beat Bisquick, egg and milk until smooth. Cut apples 1/8-inch thick. Dip slices in batter. Cook on hot griddle until golden brown. Serve with syrup, jelly or powdered sugar.
Rub the lard into flour as for pie dough. In another dish mix molasses, sugar and vanilla. Dissolve soda in boiling water and mix with flour and lard. If not stiff enough, add more flour. Cut in strips 3 x 2-inches wide and 1/4-inch thick. Prick with fork and bake at 375° in a greased and floured cookie sheet. (Grease and flour the cookie sheet and roll the dough on it. Cut, stick and bake, then recut when taken out of oven.)
Crush wafers to crumb. Mix all ingredients. Originally, a cigar box (odorless) lined with 2 to 3 layers of wax paper was used, but as we all know they are not that easy to find. So, either fine a similar size box or use a loaf pan. You are going to think I left out some type of liquid because of it being so difficult to mix, but I didn't. Store air-tight in the icebox.
Cream Sugar and butter; add eggs one at a time. Add flour and cream alternately, beginning and ending with flour. Add vanilla. Cold oven. 300 degrees for 1 hour and 25 minutes or until done.
Mix last 4 ingredients in a large bowl. Add crackers. Toss well with oil. Ready to serve immediately.
Mix cottage cheese and Cool Whip well. Add all other ingredients and refrigerate. You can use any flavor of jello.
Mix fruit and sugar thoroughly. Let stand for 10 minutes. Mix water and Sure-Jell in a saucepan. Boil 1 minute, stirring constantly. Remove from heat. Stir in fruit, stirring for 3 minutes. Spoon quickly into 6 (1-cup) freezer containers. Tightly lids. Let stand overnight. Store in freezer next day.
Beat sugar and oleo until fluffy; add one egg and beat. Add rest of ingredients. Preheat oven to 400°. Drop by teaspoonfuls on greased baking sheet and bake 8 to 10 minutes. Makes 3 dozen cookies.
Allow cheese to soften at room temperature. Remove bones and skin from salmon. Mash cheese with fork; add other ingredients and mix well. Refrigerate in a covered bowl overnight. Roll into a log and roll in chopped pecans before serving. Serve with Triscuits or favorite cracker.
Combine sugar and butter. Add peanut butter and cereal mixing with hands, if needed. Shape into 1 1/2 x 1/2-inch logs. Chill. Spread top with chocolate frosting. Yields 7 1/2 dozen.
In mixing bowl, beat eggs well. Add sugar, pumpkin and oil; beat. Sift together dry ingredients and add to pumpkin mixture. Add nuts and raisins. Blend well. Pour into 2 well-greased loaf pans. Bake at 350° for 1 hour.
Sift together flour, baking powder, salt, soda and raisins. Add to eggs, oil, sugar, zucchini and vanilla. Bake on greased and floured cookie sheet for 30 minutes at 350°.
Cream butter and sugar. Add 2 eggs. Make a paste of cocoa and food coloring. Add to butter mixture.
Microwave sugar, peanuts, and salt 4 minutes on high. Stir and microwave 3 more minutes on high. Stir and add butter. Cook 2 minutes longer on high. Stir in vanilla and baking soda. Beat well. Quickly pour onto greased cookie sheet. Break in pieces when cool.
Melt butter or oleo in saucepan. Blend in flour. Stir in remaining ingredients, except beets. Cook until smooth, stirring constantly. Add beets. Heat thoroughly. Serves 4.
Mix first 3 ingredients. Add the remaining ingredients and bake at 350° for 35 to 40 minutes in a 9 x 13-inch pan.
Saute chopped onion until golden. Add garlic; saute 1/2 minute. Add (picked) crab. Cook until crab is heated through. Add cream cheese that has been whipped in electric mixer for 3 minutes. (Do not use pre-whipped cream cheese.) Saute, adding spices to taste. Refrigerate overnight. Heat at 350° for 30 minutes.
Melt together margarine, peanut butter and milk chocolate chips over low heat. Pour on top of Crispix cereal and mix well. Pour 1 cup powdered sugar on bottom of large, brown paper bag. Dump in cereal mixture. Pour 1 cup powdered sugar on top. Close bag, then shake well.
Into oil add milk and stir. Pour in flour mixture. Mix with fork until well-blended. Roll up all into a ball. Place in pie pan and press to shape crust. Sides should be high. Bake 10 - 15 minutes before filling. If you double the recipe for a fruit-filled double crust, increase the baking time to 15 - 20 minutes.
Mix Jell-O according to directions. Make syrup out of 1 cup sugar and 3 cups water. Boil until clear. Add Jell-O mixture to syrup. Add 1 quart of pineapple juice, 1/2 cup fresh lemon and 1/2 teaspoon almond extract (actually, I like a little more...it smells soooo good!). Mix all together. Pour into plastic bags and tie. Put into clean milk carton and freeze for 24 hours.
In a wide frying pan over light heat with butter, add lettuce and cook, stirring until 2 to 3 minutes. Immediately stir in peas, parsley, sugar and nutmeg. Cook until peas are heated and juices are boiling. Season with salt. Makes 6 to 8 servings.
Place potatoes in a large bowl. Sprinkle with oil, rosemary, garlic powder and pepper; toss to coat. Place potatoes on a baking sheet that has been coated with nonstick cooking spray. Cover and bake at 425° for 20 minutes. Turn potatoes; bake, uncovered, 20 minutes longer or until browned. Yield: 4 servings.
Cream shortening and sugar. Add eggs and beat thoroughly. Sift flour with baking powder, soda, spices and salt. Add milk, vanilla and flour mixture to the creamed mixture. Stir just until blended. Add oatmeal and chopped apples and stir well. Drop onto greased cookie sheet by the teaspoonful. Bake at 350° for 10 to 12 minutes. Makes about 3 dozen.
Combine ingredients and put in 3 layer cake pans. Bake at 350° for 40 minutes.
Grease a 9 x 13-inch baking dish with butter. Steam broccoli until partially cooked, about 3 minutes. Cool and press down.
Cook sugar, milk and chocolate on stove. In cup, place 1/4 cup milk and add cornstarch; stir until smooth. Add milk/cornstarch mixture to sugar mixture until thick. Remove from heat; add butter and vanilla.
Mix all ingredients lightly and stuff in 12 to 14 pound turkey. Close cavity with skewers. Place in oven on rack in open pan. Roast in moderate oven (325°) for 5 hours or desired stage of doneness.
Combine first 3 ingredients in a saucepan; cook, stirring constantly, until gelatin dissolves. Stir in lemon juice. Chill until consistency of unbeaten egg white. Dissolve raspberry gelatin in 1 cup boiling water. Stir in cranberry sauce; blend well. Stir in celery and pecans. Chill until partially set. Add nutmeg to Cool Whip. Fold in lemon mixture. Spoon half of mixture into lightly oiled 7-cup mold. Chill until set. Spoon raspberry gelatin mixture over lemon mixture. Chill until set. Spoon remaining lemon mixture over raspberry layer. Chill until firm. Unmold on lettuce. Yields 12 to 14 servings.
Thaw lemonade and Cool Whip. Mix with condensed milk until smooth. Pour into pie crust. Put into freezer or refrigerator until firm. Serve cold. Serves 8 to 10.
Combine all ingredients in a bowl. Mix well. Shape into small balls with floured fingers. Place on baking sheets. Press lightly with fork to 1/4-inch thickness. Bake at 325° for 20 minutes or until golden brown. Cool on wire racks. Store in airtight container.
Drain the pineapple and use the juice plus water to make 1 cup. Bring this liquid to a boil and stir in the jello. Let the mixture cool and mix in the cream cheese. Add the rest of the ingredients and refrigerate overnight.
Chop the first 5 ingredients. Add remaining ingredients in a pot large enough to allow slow boiling and cook for approximately 2 hours. Stir often to prevent scorching. Cook until relish reaches sauce-like thickness. Pour into sterilized jars and seal immediately. Makes approximately 4 pints.
Mix cream cheese and sour cream. Add oregano and crushed pepper. Spread mix in bottom of the pan. Spread sauce, sprinkle onion, pepperoni and green pepper. Bake at 350° for 10 minutes. Remove and add Mozzarella cheese. Bake 5 to 10 minutes more.
Heat 2 tablespoons oil and add onion, ginger root and chicken until it is browned. Add the rest of the ingredients; hold out the garlic cloves. Bring to a boil, then cover and put on low fire for one hour. Turn chicken a few times while cooking. Add sliced garlic 5 minutes before it's done. Good served with rice.
Combine cream cheese, marshmallow cream and juice only from cherries. Mix very well. Good, served over fruits or as a fruit dip.
Combine eggs and milk; stir in crumbs, onions, salt, sage and 1/8 teaspoon pepper. Add beef; mix well. Stuff bell peppers. Put in a deep baking dish. Add 1/8 cup water to bottom of dish. Seal with foil; bake at 350° for 50 minutes.
Mix flour, salt and pepper. Coat chicken with flour mixture. Pan fry until golden brown. Add onion to pan and saute until soft. Place in roaster pan. Add potatoes to chicken, cover with enough water to cover potatoes. Simmer on stove top at medium heat. When potatoes are softened, spoon dumplings on top of chicken and potatoes. Cook until set, about 10 minutes. Serves 4 to 6.
Mix well the above ingredients. Pour into greased pan. Sprinkle top of dough with 1/2 cup coconut and 1/4 cup brown sugar. Bake in slow oven, 300 degrees. Makes 3 - 9 inch layers or 1 large loaf.
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer about 20 minutes. Pour into hot jars. Seal and process 30 minutes in water bath. Makes about 6 half pints.