HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss shrimp and all ingredients in bowl until well covered. Place layered in pan on low heat until pink on both sides and cooked.
Brown each side of roast in frying pan. Mix and heat in crock-pot the last 4 ingredients. Add roast and cook on low heat 10 to 12 hours. Chop. Drain 2 cups of broth and add ketchup. Put chopped meat into crock-pot. Add broth and ketchup; cook about 2 more hours.
Cream butter, sugar and brown sugar. Add eggs and vanilla. Mix together with flour and oatmeal. Add chocolate chips, grated Hershey bar and chopped nuts. Roll into balls and bake at 375° for 10 minutes.
Brown the pork chops in skillet. Season with salt and pepper. Place rice in a 9 x 13-inch baking dish. Pour in orange juice. Place pork chops on top. Spoon soup over all. Bake, covered, at 350° for 45 minutes, then bake, uncovered, for 10 more minutes.
Beat Crisco and cottage cheese together. Knead in the flour. Makes 6 to 8 crusts.
Combine the first 9 ingredients in a pan. Bring to boil on top of stove, then cover and bake at 375° for 1 hour. Add vegetables and bake for 30 minutes. Remove bay leaf.
Combine all ingredients thoroughly. Pack firmly into vanilla wafer box. Secure box with tape or string; place in refrigerator for 7 days. Carefully cut box away from cake; slice and serve.
Heat 2 cups of the milk in a saucepan. Put the sugar, cocoa, flour and salt and the other 1/2 cup of milk in a bowl. Add to the hot milk; cook until it comes to a boil and thickens. Cook 10 minutes more; then add the 2 egg yolks, slightly beaten and cook for 2 minutes longer. Take off stove and add the butter or margarine and the vanilla. Place in a pie shell with Cool Whip or make a meringue, using the two egg whites, 2 or 4 tablespoons sugar, 1/8 teaspoon salt and 1/4 teaspoon vanilla.
Put ground chuck in square baking dish. Pat it down; salt and pepper it. Smooth the soup on top of hamburger. Sprinkle the grated cheese on top of soup. Place the Tater Tots close together on top of that. Bake at 350° for 45 minutes.
Brown beef and onion and drain. Add all other ingredients. Turn on low heat and simmer while you make biscuits or you can use canned biscuits. Homemade biscuits are better. Place biscuits on top meat after placing in casserole bowl or pan. Bake at 450° until biscuits are done.
Cube the chicken breasts. Coat a wok or frying pan with nonstick spray. Stir-fry the chicken until done, about 5 to 6 minutes. Take chicken out; set aside. Combine all vegetables together with 1/2 cup water; cook until tender, about 8 minutes. Cook rice separately until done. Add garlic powder, parsley, lite salt and lemon pepper to vegetables. Add chicken back to vegetables; add in the cooked rice. Add 1/4 cup soy sauce or to taste. Mix and serve.
Mix chicken, celery, rice and onion; add salt and place mixture in 2-quart casserole.
Combine all but last 2 ingredients. Simmer 1 hour. Add carrots and simmer 10 minutes more. Add potato and simmer 20 minutes more.
Cream butter or margarine and sugar. Mix in eggs, heavy cream and vanilla. Blend in flour and baking powder. Cover. Chill dough several hours or overnight.
Combine the first 5 ingredients. Add the oil, vinegar, cold water and vanilla. Do not grease pan! Bake at 375° for 35 to 40 minutes in a 9 x 13-inch pan.
Combine sugar, sour cream and oleo in heavy pan; bring to full rolling boil, stirring constantly. Continue cooking until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat; stir in white chocolate until melted. Add remaining ingredients. Beat until well blended. Pour into greased 8 or 9-inch square baking pan. Makes 2 1/2 pounds.
If too yellow, add 1 teaspoon cream of tartar. Add water until creamy (2 cups). Fry on ungreased pan. Serve with beans, hot dogs, etc.
Preheat oven to 325° . Lightly grease a baking sheet. Knead by hand to mix ingredients. Shape into 1 1/2-inch balls. Place on cookie sheet. Bake 25 to 30 minutes. Let drain and serve hot. This dough can be frozen for later baking. Makes up to 56 balls.
Cut together flour, baking powder and shortening. Mix pepper, salt and butter; then add to first mixture. Flour hands. Roll in hands to form biscuits. Pat tops slightly to flatten. Put on greased tray. Bake on 2nd rack at 450° or 500° for 8 to 10 minutes, until tops are browned.
Mix together in large pan 8 c. water, bouillon cube and chicken broth. Add tomatoes with their juice. Bring to a boil. Cook box of tortellini for about 15 minutes. Meanwhile, micro-cook spinach until done. Add spinach and ranch dressing mix to pot. Simmer about 5 minutes. Makes 12 cups.
In a large bowl, stir first 7 ingredients until smooth. Add lettuce and toss to coat. Add tuna and croutons. Makes 4 servings.
Cut crust off bread and roll out flat. Spread with mixture of cheese, mayonnaise and egg. Top each slice of bread with 1 stalk of asparagus. Roll up and cut into 3 pieces. Dip into melted butter. Place on cookie sheet. Bake at 350° for 15 minutes or until lightly browned. May be made before and frozen before.
Combine pudding mix, egg nog, milk and nutmeg in saucepan. Cook and stir over medium heat to full boil. Remove from heat; add rum and cool 5 minutes; stirring twice. Pour into pie shell; cover with plastic wrap. Chill 3 hours. Garnish with Cool Whip and nutmeg.
Preheat oven to 300°. Grease and flour loaf pan. Mash bananas very fine. Add sugar and beaten egg. Mix flour and soda; add to first. Add melted butter and vanilla. If wanted, add 1 to 2 cups chopped walnuts. Put into prepared loaf pan and bake for 1 hour.
Dump into mixing bowl and mix with electric beater (using bread hook). Blend with hands. Pinch off required amount and refrigerate remainder. Also freezes well. Makes enough for 3 single shells.
Bring the water, margarine and cocoa to a boil. Set aside to cool. Mix the flour, sugar and salt. Add the first 3 ingredients to the dry ingredients. Beat well the eggs, sour cream and baking soda; mix all together. Pour into an 11 x 17-inch pan or cookie sheet (greased). Bake at 350° for 20 to 25 minutes.
Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins; great on sweet potatoes!
Mix shrimp with electric beater. Add cream cheese and blend. Add onion to taste, 1 to 2 teaspoons catsup and milk so consistency is smooth. (Use more catsup than milk.) Best when made the day before.
Preheat oven to 350°. In a medium saucepan over low heat, combine chili sauce and jelly. Stir occasionally until jelly melts. (In microwave on High, 1 to 2 minutes.) Set aside. In a large bowl, combine meat and rest of the ingredients. Mix thoroughly. Form into small balls. Place in deep baking dish. Pour sauce over meatballs, making sure all balls are covered. Bake 35 minutes.
Melt margarine and add to pretzels. If using pecans, do not use 1/2 cup of the pretzels. Press mixture in oblong dish. Mix together cream cheese, Cool Whip and sugar. Pour on top of pretzels. Put pineapple juice in boiler and add 2 teaspoons cornstarch and 1/2 cup sugar and let cook until thick. Cool completely. Add pineapple and spread on top of second layer. Keep in refrigerator.
Melt margarine in a baking dish. Combine fruit, 1 cup sugar and water. Pour into baking dish. Mix together remaining sugar, flour, milk, vanilla and Crisco. Pour over fruit mixture. Bake at 350° for 1 hour.
Cream sugar, cream cheese and margarine until light and fluffy. Add salt and vanilla; beat well. Add eggs, one at a time; beat well after each. Add flour. Bake in tube pan at 325° for about 1 1/2 hours.
Mix flour, salt, chili powder and pepper. Coat meat with mixture and brown on both sides. Saut onion. Put onion and meat in a baking dish. Cover and bake at 350° for 1 1/2 hours. Uncover and top with cheese. Return to oven until cheese is melted and bubbly.
In a blender mix all the ingredients. After blending, let the shake set for about 30 seconds or more. Then if you want, spray Cool Whip on top. Serves about 2 people.
In skillet, cook chops in oil until brown on both sides. Remove chops from skillet and add onion. Cook until tender. Stir in wine vinegar, salt, pepper, white wine and brown sugar. Stir in cabbage and apples. Bring mixture to a boil. Top with chops. Bake at 350° for 40-45 minutes or till chops are done.
Grind together the cheese, green pepper, onion and bacon. Add the dry mustard. Slice buns. Spread with butter and mixture. Cook under broiler until brown.
Melt chocolate chips and oleo in double boiler. Do not cook. Add M&M's and nuts. Sprinkle sheet of foil with coconut. Pour chocolate mixture over the coconut and roll up. Chill and slice when firm.
Put oil, onion, margarine and bacon into large pasta pan over low heat. When onions are soft, add juice of peas and water to the handle marks. Add the tomato sauce, salt and pepper to taste, beef bouillon and baking soda. Cook for 20 minutes at slow boil. Add macaroni and cook for 5 minutes. Add peas and grated cheese and cook 10 minutes longer.
Place crust in 10 inch pie plate. Bake for 10 minutes at 425°. Remove from oven and cool slightly. Remove seeds from tomatoes slices. Layer tomatoes slices in paper towels and pat dry. Set aside. In food processor, combine chopped basil, marjoram, parsley, garlic, 2 Tbsp. oil and 1/2 tsp. salt. Spread herb paste in bottom of warm crust. Layer tomato slices in concentric circles over herb mixture. Scatter olive slices and goat cheese over tomatoes. Season with salt and pepper. Drizzle with 1 to 2 Tbsp. olive oil. Place on baking sheet. Bake at 425° for 20 minutes, until crust is golden and cheese is softened and nicely browned. Yield 5 servings.
Put breasts in greased casserole dish. Spoon salsa over top. Top with grated cheese. Bake at 350° for 35 minutes. Sprinkle with parsley. Serves 4.
Sear beef in a little cooking oil in heavy pot. Add enough water to just cover beef and bring to boil. Lower heat and simmer 30 minutes. Add remainder of ingredients and bring to a boil. Lower heat and simmer for 1 hour, stirring so it does not burn. Simmer 30 minutes, during which time, check seasonings. Beans may be added, if desired.
In large bowl of electric mixer let egg whites warm to room temperature about 1 hour. Preheat oven to 325°. Place cocoa in small bowl. Add boiling water. Stir until smooth. Let mixture cool about 20 minutes.
Mix all ingredients and store in an airtight container. To make soup base, add 2 cups cold water to the mix in a large saucepan and stir constantly over medium heat until thick.
Heat oil in 10-inch skillet over medium heat. Add chicken, chili powder and garlic salt. Cook until chicken is no longer pink. Add onion and garlic. Cook and stir 2 minutes. Drain tomatoes, reserving liquid. Add water to reserved liquid to make 1 cup. Add liquid and picante sauce to skillet; bring to a boil. Stir in rice and reduce heat. Cover tightly and simmer 5 minutes. Stir in beans and tomatoes. Simmer 10 minutes. Serve with sprinkled Cheddar cheese.
Start with 1 cup milk, add all other ingredients and pour into pie shell. Add remainder of milk if needed. Bake at 350° for 45 minutes. This can be frozen and cooked later. Cook at 350° for 50 to 60 minutes.
Mix all ingredients together; use milk if mixture is stiff. Serve with chips or crackers.
Preheat oven to 350°. In a mixer combine all the ingredients except confectioners' sugar and mix until smooth. Roll dough into balls about 1 inch in diameter, place on a greased cookie sheet 2 inches apart, and bake for 15 to 20 minutes. They should just be turning golden brown. Roll in powdered sugar while still hot. Yield: 5 dozen.
Mix everything in a pot and simmer for at least 1 hour. It is best cooked a day or so ahead and reheated. It freezes well.
Combine cereal and pecans in a 13 by 9 inch pan. Set aside.
Make jello in usual manner; add cold water and fruit juices. Stir in sugar. Just before serving, mash or whip bananas until smooth and creamy. Beat into mixture. Add ginger ale, the last minute.
Beat whipping cream, powdered sugar and vanilla in chilled small mixing bowl until stiff. Refrigerate. Prepare coffee using 3/4 cup coffee and 3 cups water. Heat 4 mugs. Place 1 or 2 teaspoons of sugar and 2 tablespoons of whiskey in each mug. Stir; pour hot coffee into each mug. Top with whipped cream. Serve immediately.
Cook turkey bacon as directed on package in microwave oven. Spread toasted bread with mayonnaise; top with lettuce, tomato and 3 slices bacon. Put second slice of toasted bread on top. Makes 2 sandwiches.
Mix all this together. Top with grated cheese. Cook 30 to 35 minutes at 300°.
Mix cake mix, oranges, eggs and oil all together. Pour into greased and floured sheet pan. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Melt butter in a 9 x 9-inch pan. Mix flour, sugar, baking powder and milk together and pour into melted butter. Do not stir. Spoon pie filling into middle of dough mixture. Bake at 350° for 30 to 40 minutes or until brown.
Preheat oven to 350° and butter bottom of a 9 x 13-inch pan. Cover bottom of pan with one can of rolls. Spread cream cheese over rolls. Mix together sugar, cinnamon and vanilla; sprinkle half over cream cheese. Put second can of rolls over this. Spread melted stick of butter over this second layer of rolls. Sprinkle remaining sugar mixture over this. Cover pan with aluminum foil and bake at 350° for 30 minutes. Serve warm or cold. Refrigerate if not using immediately (after cooling).
Heat soup and water. Add jello; add cream cheese while water is still warm. Cool and add other ingredients; grease mold and pour mixture in mold. Chill and unmold.
Cream shortening and sugars. Add eggs and peanut butter, beating well. Add vanilla, oats and soda. Mix well. Put teaspoon of mixture on greased cookie sheet. Flatten with floured fork. Bake in a 350° oven about 10 to 12 minutes. Makes about 7 to 8 dozen cookies.
Soften gelatin in milk. Heat soup and cream cheese over low heat until cheese is melted. Stir in softened gelatin. Add remaining ingredients. Pour into lightly greased 4 cup mold. Chill several hours until firm. Serve with crackers.
Bring the last five ingredients to a boil; cool. Pour over sliced cucumbers and onions. Keeps for several days.
Roll each biscuit flat and wrap around Vienna sausage. Bake 10 minutes at 375° or until brown. (Precooked wieners may be used.)
Combine first five ingredients and mix at low speed for 4 minutes. Stir in morsels and spoon in Bundt pan. Bake for 1 hour and 10 minutes at 350°. Cool for 10 minutes and remove from pan. Sprinkle with powdered sugar.
In a large bowl, combine ground beef, onion, bread crumbs, eggs, tomato sauce and spices. Mix well and transfer to a rectangle piece of Saran plastic wrap. Pat out meat mixture to a flat rectangle. Sprinkle with the dry bread crumbs, then sprinkle on the shredded Mozzarella cheese. Roll up like a jelly roll. Place in a shallow baking pan and bake in a slow oven at 350° for 1 1/4 hours. Cool 5 minutes before slicing. Cool 5 minutes before slicing. Serve with Ragu sauce sprinkled with Parmesan cheese.
Combine vegetables, mayonnaise, cheese and onion. Top with crushed crackers that have been combined with melted margarine. Bake at 350° for 20 to 25 minutes.
Combine potatoes, onion, carrot, celery and ham. Cover with water in Dutch oven. Add seasonings and bouillon. Boil until potatoes are tender. Add sorrell. Make a paste of 3/4 cup of sour cream and 2 tablespoons of flour; add to cooked potatoes. Stir until thickened.
Simmer onions in oil. When onions brown, add chicken and water. After 1 hour, add pepper, celery, potatoes and tomato sauce mix. Cook until potatoes are done. Add noodles about 10 minutes before serving.
Mix cake as per box instructions and bake for 15 minutes at 350° in a 9 x 13-inch pan. Blend pudding, milk and cream cheese until smooth (make pudding and blend in the cream cheese). Spread over cooled cake. Spread crushed pineapple and then cover with lots of Cool Whip (about 1 to 2 inches thick). Top with nuts and cherries if you like. Chill and serve.
Make Roux: Get oil hot in heavy pan. Gradually add flour, stirring continuously, until well mixed. Lower heat and continue stirring until peanut butter color. Set aside.
Place tuna in casserole dish with onion, celery, egg and soup; mix well. Cook macaroni in salted water and drain. Put macaroni over tuna in casserole dish and place Velveeta cheese strips over top of casserole. Tomato slices can be added over cheese strips. Bake in 350° oven for 30 minutes.
Mix sugar and oil; add sifted dry ingredients and carrots. Add eggs, one at a time, beating well after each. Add nuts and cherries and mix well. Bake in oiled loaf pan at 350° for 55 to 60 minutes. Cover cake with aluminum foil for first 20 minutes. Remove foil and continue baking.
In mixing bowl, combine oil, sugar and eggs. Add remaining ingredients, mix thoroughly and pour into two greased 9 3/4 x 5 3/4 x 2 3/4-inch loaf pans. Bake at 325° for 1 hour and 10 to 20 minutes.
Mix all together. Drop by teaspoon or roll balls. If rolled balls, crisscross with floured fork. Bake at 350° about 10 minutes. Makes 6 dozen cookies.
In 1 1/2-quart casserole, stir sugar, cocoa, milk, salt and vanilla together until partially blended. Put butter over top in center of dish. Microwave on High for 2 minutes or until milk feels warm on bottom of dish. Stir vigorously until smooth. Blend in nuts. Pour onto wax paper-lined 8 x 4 x 3-inch dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares.
Preheat oven to 350°. In a large saucepan, over low heat, melt 1 cup chips with butter. Remove from heat. Add Bisquick mix, milk, egg and vanilla. Stir in remaining 1 cup chips. Turn into a well-greased 9 x 13-inch baking pan. Bake 20 to 25 minutes or until brownies begin to pull away from the sides of the pan. Cool. Frost, if desired. Cut into bars. Makes 24 to 36 bars. Store at room temperature.
Core cabbage and put in warm water. Let it boil; cover and leave for about 10 minutes. Break leaves off. Mix ground beef, salt, pepper, eggs, onion, 1/4 tomato sauce and rice together in a bowl. Take cabbage leaf and put 1 to 2 tablespoons of ground beef mixture in it. Roll cabbage. Place cabbage rolls in a roaster pan with edge of folded side down. Place sauerkraut over top. Pour 1/2 can of tomato sauce on top. Bake at 325° for at least 2 hours.
In medium bowl, work all ingredients together with a fork until mixture is well blended. Knead mixture with hands until smooth. Roll into one-inch balls. Place on ungreased baking sheet and bake 20 to 25 minutes at 400°.
Boil chicken until done; debone and cut into cubes. Mix cream of chicken soup and sour cream. Add chicken to sour cream mixture. Pour into casserole dish. Crumble the Ritz crackers on top. Cut butter and place on top of crackers. Bake at 350° for 30 minutes or until top is brown.
Lightly grease a 9 X 13-inch pan. Place 1 tube of crescent rolls on bottom of pan. Butter fingers and press out into corners.
Combine all ingredients; heat. Use as meatloaf sauce. Makes 2 cups.
Put onions and ground beef in a large pan; mix well and add water to cover. Salt and pepper generously. Bring to a boil and boil gently for 20 to 30 minutes. Using a slotted spoon, dish onto boiled hot dogs in steamed buns.
Thoroughly brown the meat on all sides in hot fat, turning often. Add water, lemon juice, Worcestershire sauce, garlic, sliced onion and seasonings. Cover; simmer 2 hours, stirring occasionally to keep from sticking. Add carrots, onions and potatoes. (Cut up carrots and potatoes.) Cover and cook 30 minutes more, or until vegetables are done. Thicken liquid for gravy.
Scald milk. Add sugar, salt and margarine. Stir until margarine is melted. Slowly add milk mixture to eggs, stirring constantly. Mix in rice, raisins and vanilla. Bake for 30 to 35 minutes, or until knife inserted is clean, in a 350° oven.
Allow butter to soften at room temperature. Beat until light and fluffy. Add sugar, eggs, milk and vanilla, beating all the while. Sift flour, baking powder and salt into mixture and combine. Knead until well blended. Shape each cookie. Place on oiled baking sheet, 2 inches apart and glaze tops with beaten egg white. Sprinkle with sesame seeds. Bake in preheated oven at 350° for 25 minutes.
Boil fettucini in 6-quarts of water. Drain when al dente. Melt butter over low heat. Add garlic. Cook for 1 to 2 minutes, then add all other ingredients. Remove from heat. Toss in large bowl with noodles until well blended. Serve with crusty Italian bread and a tossed salad.
Chill milk overnight. (It has to be real cold.) Mix 1 cup boiling water to jello. Set it in refrigerator to cool. (Do not let set.) Cream sugar and cream cheese. Add jello mix and whip. Whip up milk to a good thickness. (Will look like whip cream.) Add cream cheese mixture to milk; whip up real good. Pour into crust. (You can also add strawberries or cherries on top.) Let set in refrigerator 3 to 4 hours before serving.
Cook Rice-A-roni as directed on package. Drain and chop artichoke hearts. Add with remaining ingredients to cooled Rice-A-Roni. Refrigerate. Better if refrigerated overnight.
Boil chicken and deer roast separately until the meat comes easily off the bone. Drain and pull off in pieces. Mix the deer and chicken. Add butter and sauce. Bake at 325° for 45 minutes.
In medium bowl, combine peas, celery, cheese, olives and onion. In small bowl, blend remaining ingredients until smooth. Stir into pea mixture; mix well. Cover and chill before serving. Serves 4.
Combine sugar and syrup in a saucepan and bring to a boil. Remove from heat; stir in peanut butter and Rice Krispies. Press into a 9 x 11-inch pan.
Mix these dry ingredients and store in tightly covered jar. Put 2 teaspoons of mix in cup and add boiling water for a single serving. Serves many.
Cream the butter and the sugar. Add the eggs, slightly beaten. Add milk, vanilla and lemon. Stir in the flour and baking powder. Cool for about 1 hour.
Saute onion in 3 tablespoons butter until tender, but not browned. Stir in flour. Add milk; cook until mixture bubbles, stirring constantly. Season with salt, pepper, Worcestershire sauce and mustard. Place layer of noodles in buttered baking dish; cover with ham and sauce. Repeat layers. Mix bread crumbs with remaining butter. Cook over medium heat until crisp. Sprinkle over casserole. Bake at 350° for 25 to 30 minutes. Yields 4 to 6 servings.
Mix all ingredients except cheese and bacon. Place in casserole. Sprinkle cheese and crumbled bacon on top. Bake 1 hour at 350°. Serves 6.
Score roast in several places. Fill each slit with salt, pepper and garlic salt. Sear roast on all sides in oil. Remove, drain or blot fat from roast. Place roast in foil lined pan. Pour Coke, and chili sauce over roast; add Worcestershire sauce and Tabasco sauce. Cover loosely with foil and bake 3 hours in 325° oven.
Spray pan before cooking. Put half of cheese mixture in bottom of pan. Mix eggs and taco sauce. Pour over cheese mixture. Top with remaining cheese mixture. Bake at 350° for 30 minutes.
Combine flour, sugar, baking powder and salt; set aside. Stir together egg, milk and oil; stir into flour mixture just until moistened. Gently fold in blueberries; fill greased muffin tins 1/2 full of batter. Bake at 400° for 25 minutes. Yields 12 muffins.
Sift flour with baking powder and salt. Set aside. Mix margarine with sugar. Stir in syrup and eggs. Stir in flour, chocolate, vanilla and walnuts. Drop by heaping tablespoonfuls onto greased baking sheet. Bake at 350° for 10 to 12 minutes. Makes 4 dozen. These cookies get soft and chewy when stored overnight in an airtight Tupperware type container. They also freeze well.
Mix all together. Place in 8 x 8-inch pan. Bake at 350° for one hour.
Mix about 3/4 of the cheese with chili in a large bowl. Fill each flour tortilla with approximately 2 tablespoons of mixture. Roll up and place in greased pan. After filling tortillas, put any remaining chili on top of enchiladas and spread top with remaining cheese. Bake at 450° until cheese melts.
Brown meat. Cook oats for 10 minutes. Mix with other ingredients and cook until thick. Pour in loaf pans. Let set for 1 hour and then brown.