HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute shrimp in garlic butter until the shrimp turns pink. Add wine and cook about 1 minute. Add parsley and salt. Sprinkle with lemon juice, if desired.
Boil 4 peeled potatoes til soft, mash with butter or margarine. Finely slice half a cabbage in grinder or processor. Cook and drain cabbage, cool and squeeze out moisture. Mix with cool potatoes, salt, pepper and corned beef. Form into 8 patties, dusting both sides of each with flour. Fry in 1/4 inch of oil til brown on both sides.
Heat soup and milk in microwave. Add 1 cup of cheese and stir until melted. Add sausage, noodles, pepper and pimento. Stir. Pour into a greased 2-quart casserole. Top with French fried onions and the rest of the cheese. Bake, covered, 20 minutes at 350°. Uncover and bake 20 minutes more.
Heat oven to 400°. In nonstick skillet over high heat, combine chicken, peppers and onion. Saute until cooked. Remove skillet from heat. Add 1/2 cup of cheese and 1/4 cup enchilada sauce to skillet; stir to combine.
Sprinkle chicken pieces with salt and pepper. Heat oil in 6 to 8 quart Dutch oven over medium-high heat. Add chicken and cook until browned on all sides, about 10 minutes. Sprinkle in garlic salt, rosemary, oregano, tarragon, sage and flour. Turn chicken pieces to coat evenly. Stir in wine and onion. Cover and simmer until meat is cooked, about 45 to 55 minutes. With slotted spoon, remove chicken and onion pieces to serving bowl and keep warm. Bring wine broth in Dutch oven to boiling. Add mustard and milk. Reduce heat to simmer. Cook, stirring, until mixture thickens, about 10 minutes. To serve, pour sauce over the meat and onions.
Melt margarine in 1-quart baking dish. Add bread (cut into 1/2-inch squares) and raisins; toss to coat. Beat eggs with milk, sugar, cinnamon and salt. Pour over bread and raisins in pan. Bake at 350° until puffy and golden, about 45 minutes.
Cook spaghetti as to directions. Heat butter, garlic and green pepper; cook 5 minutes. Blend in mixture of flour, salt and paprika. Remove from heat; blend in Worcestershire sauce, mustard, soup and milk gradually and cook until sauce is smooth and thickened. Remove from heat; stir in lemon juice, olives, tuna and cooked spaghetti. Turn into casserole; sprinkle top with melted butter, bread crumbs and cheese. Heat in oven for 25 minutes at 350° and garnish with boiled eggs and paprika.
Sprinkle pork chops with flour, salt and pepper; brown in fat. Place chops in casserole dish. On top of each pork chop place 1 slice onion and 1 tsp. rice. Season with salt and pepper and sage. Pour tomatoes over all. Cover and bake at 350 degrees for 1 1/2 hours.
Sprinkle pecans and coconut in buttered 9 x 13-inch cake pan. Prepare cake mix according to package directions. Spoon into prepared pan. Prepare cream cheese and confectioners sugar by beating with mixer until smooth. Spoon evenly over cake, leaving 1-inch edge. Bake at 350° for 50 minutes.
Bring the broth to boil. Add the carrot, celery and onion. Simmer over low heat for 1 hour.
Cook slow all the ingredients, except peanut butter, until it forms a soft ball when tested in cold water. Remove from stove. Add peanut butter while still hot. Stir rapidly until it begins to thicken. Pour out on slightly greased pan.
Slice cucumbers and onions and let stand in water 2 hours; drain. Put into large jar. Put in vinegar, sugar and spices and boil 1 minute. Pour mixture into jar with cucumbers and onions. Seal.
Mix butter, flour and nuts. Bake at 375° for 20-25 minutes or till brown. Mix cream cheese, powdered sugar and Cool whip. Spread on cooled crust. Mix pudding and milk and spread on top of first mixture and let set 30 minutes in refrigerator. Then spread on a layer of Cool Whip and sprinkle on a layer of crushed nuts.
In a 1 1/2 to 2-quart casserole, combine garlic, mushrooms, celery, onion and butter. Cover and microwave on High 3 to 5 minutes or until tender. Drain. Mix in remaining ingredients except sour cream. Cover and microwave on High 2 to 5 minutes or until thoroughly heated, stirring once during cooking. Blend in sour cream. Reduce power to 50% (Medium). Microwave 30 seconds to 1 1/2 minutes to heat through, if needed. Serves 4.
Combine all ingredients and place in refrigerator overnight. Crumble potato chips over top and bake at 350° for 45 minutes.
Beat eggs. Add sugar and mix well. Add salt and vanilla. Stir in milk. Add rice. Pour into 1 1/2-quart casserole, buttered. Place casserole in pan of hot water and bake in 350° oven about 50 minutes or until knife inserted comes out clean. May be sprinkled with nutmeg before baking.
Cream sugar and margarine. Add flour, eggs, milk and vanilla. Pour into unbaked pie shell. Preheat oven to 450°, but bake at 350° for 35 minutes.
Shred the first 3 vegetables and then mix with your hands. Add vinegar, oil, salt, 3 pounds sugar and celery seed. Mix very well. Let stand for about 1/2 hour and then taste for sweetness. If desired, add 2 pounds more sugar. Wait 1/2 hour and check taste again.
You put the milk in. You scramble the eggs up. Then you put the eggs in the pancakes. Then you put the baking powder in. Then you put the sugar in. Then you put the oil in the pan. Then you put it on 5°. Take a cup and put the batter in the pan. Let it cook for a few minutes. Turn it over to the other side. Then you put some more butter in, then you do the same thing. Take them out, and they're ready to eat. Put them on your plate, then my mommy calls us for breakfast. We put syrup on them. We eat with our forks.
Cream sugars, shortening, butter, eggs, salt, baking soda and extracts. Gradually add the 2 cups flour. Next, add the oatmeal, chocolate chips and walnuts. Drop on cookie sheet by spoonfuls. Bake at 350° for 12 to 15 minutes.
Put vegetables in gallon jar. Mix remaining ingredients together and pour over vegetables. Let stand one week in refrigerator before using. Will keep in refrigerator up to 1 year.
Combine flour, salt, cinnamon and baking soda - stir well. Place flour mixture in a clean mason jar. Pack down tight so everything will fit in jar. Add other ingredients, one item at a time, packing each layer. Put the lid on the jar and tie a ribbon around the lid. You can add a personalized label if you wish. As an added touch, tie a wooden spoon to the lid with a piece of ribbon. Attach to jar: Applesauce cookies whip butter or shortening until light and fluffy. Add egg and applesauce and beat until mixed. Stir in ingredients from this jar until well combined. Drop teaspoons of dough on a greased cookie sheet. Bake for 8-12 min. at 350°.
Mix together the sugar, margarine and oil until light and fluffy. Add eggs, one at a time. Add flour alternately with milk, ending with flour. Add flavorings. Bake at 325° for 1 hour and 15 minutes in a greased and floured tube pan. Cool cake 20 minutes; turn out. Heat 1/2 cup sugar and water to boiling. After cooling, add almond flavoring. Drizzle over cooled cake.
Combine dry ingredients, add egg and milk. Cover opening of funnel with finger. Pour 1/4 cup batter in funnel, release batter into hot oil, moving funnel in circular motion. Fry 2 minutes or until golden brown, turning once. Drain on paper towel, sprinkle with powdered sugar and syrup.
Grease a large pie plate. Layer ham, peas and onion. Beat until smooth eggs, milk, Bisquick, Miracle Whip, mustard and pepper. Pour over ham, peas and onion. Sprinkle the cheese over top; bake at 350° for 35 to 40 minutes.
Mix flour, salt and baking powder. Mix melted butter, melted chocolate and sugar. Add eggs, one at a time, and mix well. Add vanilla and stir. Add dry ingredients and mix until combined. Dough will be soft. Chill. Drop by teaspoons into powdered sugar. Shape into ball. Place 2 inches apart on greased cookie sheet. Bake 12 minutes at 350°.
Boil 1 cup 7-Up; dissolve jello. Add softened cream cheese (not melted). Beat with mixer until smooth and blended. Add one other cup cold 7-Up; blend. Chill until soft set. Fold in Cool Whip until smooth looking. Very refreshing and lite. Cool until set. Store in fridge.
Combine all ingredients in punch bowl; stir gently until sherbet melts. Prepare 15 to 20 minutes before using. Can substitute with any flavor sherbet.
Heat oven to 375`. Melt butter; add chili powder. Cut bread into 1/4-inch slices. Spread each slice with chili mixture. Arrange slices on cookie sheet. Bake 5 to 10 minutes or until golden brown.
Cream sugar and butter. Add eggs and flour; mix well. Chill dough. Roll out thin. Brush cookie with egg whites. Sprinkle sugar and cinnamon on top or top with crushed nuts. Cut into strips. Bake at 350° for 10 minutes.
In a medium mixing bowl, combine all meat mixture ingredients except beef. Add meat and knead well. Shape mixture into 8 (1/4-inch thick) patties (about 4 inches in diameter).
Chop onion, tomato and lettuce. Toss with cheese and dressing. Add crushed tortilla chips. Slice and add 1 large avocado. Brown ground beef, add drained kidney beans and salt; simmer for 10 minutes and add to cold salad. Decorate with tortilla chips, avocado and tomato slices.
Sift 1 cup flour into boiling milk; remove from heat and beat until smooth. Let cool. Dissolve yeast in the 1/4 cup milk. Add to flour mixture; stir and let stand a half an hour.
Cook broccoli and place on bottom of casserole. Boil chicken breasts for 1/2 hour, then place on top of broccoli. Mix soup, mayonnaise and Cheddar cheese together and pour over chicken. Bake for 1 hour at 325°.
Dissolve Jell-O in water in a bowl. Add marshmallows and dissolve. Stir in pineapple, cranberry sauce and nuts. Pour into a mold and refrigerate.
Mix ingredients. Freeze in Tupperware container. Set out about 1 hour before serving. Serve in sherbet dishes.
Heat oven to 400°. Brown chops on all sides in frying pans. Place apple slices in greased baking dish. Sprinkle with sugar and cinnamon; dot with butter. Top with chops. Cover and bake for 1 1/2 hours. Makes 6 servings.
Cool, peel and cube baked potatoes. Place in a baking dish. Pour melted butter over potatoes. Salt and pepper to taste. Add crumbled up bacon over potatoes. Sprinkle with chopped onions. Spread Cheez Whiz over potatoes. Place in a 450° oven and cook until cheese is melted.
Marinate the chicken in wine, lemon and rosemary for 1 hour at room temperature. Meanwhile, cut the asparagus and carrots into bite size pieces and steam until crisp-tender. Drain the chicken and reserve marinade. Saute the chicken in 1 tablespoon oil until golden. Remove and wipe out pan. Add reserved marinade, cream and chicken stock to pan. Simmer over medium heat until thickened. Add cooked chicken and vegetables to sauce until heated through. Toss sauce with pasta and squeeze lemon over.
Put bread crumbs in buttered 1-quart casserole dish. Combine eggs, sugar, salt, cinnamon and vanilla. Gradually blend in milk. Pour over bread. Set bowl in pan of hot water and bake at 325° for 1 hour.
Put ingredients in blender container; cover and run on high until completely smooth. Makes 1 cup.
Tie spices in a cheesecloth bag. Simmer for 10 minutes in water. Add almonds and raisins; simmer 10 minutes more. Add remaining liquids; bring to boil and cool. Store in refrigerator overnight (this step is essential). Remove spice bag. Heat, but don't boil. Add sugar to taste (1 or 2 cups for those who like sweet drinks, 1/2 cup otherwise, but taste). Serve in heated mugs (small amounts, as this is really potent) with a few raisins and almonds.
Combine meat, tomatoes, soup, beans and onion. In a greased, deep dish casserole, layer meat mixture, cheese and tortillas, ending with layer of meat. Reserve small amount of cheese to garnish. Bake at 350° for 35 to 40 minutes. Sprinkle with remaining cheese.
Combine first 3 ingredients in a large Dutch oven and bring to a boil. Cover, reduce heat and simmer 10 minutes. Combine 1 c pumpkin mixture and peanut butter in a blender or food processor; process until smooth. Return mixture to pan. Stir in vinegar and next 5 ingredients (vinegar through garlic). Cook 3 minutes or until thoroughly heated. Ladle into soup bowls and sprinkle with fresh cilantro.
On low fire, put Crisco in skillet. Add raisins and chopped onion. Mix well (watch so it doesn't burn). Raisins must swell up. Break bread, put in a large bowl. Add water to wet it; mix. Drain bread in strainer. Add chopped celery to bread. Mix. Add egg. Mix. Add raisin mix, salt and pepper. Stuff turkey. If dressing is leftover, put in greased casserole bowl. Cover. Bake for 1 1/2 hours at 350°.
Combine sugar, water and syrup. Place over low heat and stir constantly until it boils. Put in candy thermometer and cook to 300°. Remove from heat and add flavoring and coloring. Pour into buttered pan and cut with buttered scissors. Roll in bowl of powdered sugar. Shake off excess powdered sugar.
Cream margarine and sugar and add pretzels and spread on bottom of baking dish (13 x 9 x 2-inches). Bake at 325° for 10 minutes. Cool completely.
Mix sugar, cocoa and flour in bowl and set aside. Beat egg yolks and milk together in separate bowl. In iron skillet, melt butter. Add dry mixture. Add eggs and milk mixture slowly, stirring constantly. Cook until thickens. Add vanilla. Pour into baked pie shell. This makes a small pie.
Crush thoroughly the Top Ramen. Brown the melted butter with sesame seed. Set aside to cool. Toss all together. Add dressing.
Cook all vegetables; drain. Cook macaroni; drain. Place on a platter. Mix package of Italian dressing according to directions. Pour over pasta and vegetables. Pour bottle of dressing over pasta and vegetables (according to taste). Toss together. Serves many.
Wash and cook beets in slightly salted water until skin slips off. Save the water beets were cooked in. Slip skins and slice beets. Cover with solution of vinegar, sugar and 1 cup of water beets were cooked in. Add mixed pickling spice to taste. Makes enough to cover inch and simmer 20 minutes. Put in hot jars and seal.
Pour Mazola oil in a frying pan. Add the garlic, onions and peppers. Heat and add the meat rolled in the cornstarch. Pour in the Karo and tomatoes. Add salt and pepper and the grape juice. Transfer to a casserole. Cover and bake 2 hours in a 350° oven. Add olives and serve with mashed potatoes.
Saute onion, salt and pork chops in 1 teaspoon oil. Add cans of red beans and 1 1/2 cans water. (You may put as much water as you need to make gravy like you want it.) Let cook about 1/2 hour on medium heat, then add dash of garlic powder; stir it in beans. Cook rice. Serve beans over the rice. Add a vegetable, salad and cornbread and you are ready to eat!
Peel and halve eggs lengthwise. Remove yolk and mash thoroughly. Blend with mayonnaise, butter, Dijon, onion, Worcestershire, salt and pepper. Divide yolk mixture into four portions and blend one with capers, one with bacon, one with anchovies and one with Blue cheese. Refill egg halves with fillings. Chill before serving.
Cream oil and sugar. Add eggs, one at a time, beating after each addition. Measure dry ingredients and sift together. Add alternately with pumpkin and vanilla. Bake in preheated oven at 350° for 1 hour in Bundt pan or for 35 minutes in 9-inch pans.
Mix until pie crust consistency. Roll in balls and dip in slightly beaten egg white. Press thumb into center of cookies to make an indentation. Bake on an ungreased cookie sheet at 375° for 15 minutes. Fill indentation after baking with any kind of jelly.
Discard unpopped popcorn kernels. Spray a 17 x 12 x 2-inch roasting pan with nonstick coating. Place the popped corn and pecans in the pan. Keep popcorn warm in a 300° oven while making coating.
Blend sugar, salt, sour cream, onion and vinegar. Stir in cucumbers. Chill at least 2 hours. Serve in lettuce cups for salad or on the tray with other relishes.
Prepare cake mix as directed. Pour into large (15 x 24-inch) baking dish. Bake 15 minutes. Let cool. Spread with drained pineapple. Mix softened cream cheese, milk and pudding with egg beater or mixer. Spread mixture over pineapple. Spread Cool Whip over all. Sprinkle with coconut. Refrigerate overnight.
Dissolve Jell-O in two cups boiling water. Add 10 ounces frozen strawberries and stir until thawed. Add crushed pineapple, drained and diced bananas. Pour 1/2 mixture into 9 x 12-inch pan (metal or Pyrex) and chill until almost firm. Then spread one cup sour cream on top, chill again. Pour remainder of Jell-O mixture over sour cream and chill until firm (chilling process for first two layers can be hastened by putting in freezer). Makes about 12 to 16 servings.
Marinate chops in vinegar, water and lemon juice for 2 hours in shallow pan. Remove from pan and drain and dry. Beat eggs lightly. Mix garlic, bread, basil, parsley, cheese, salt and pepper. Roll chops in flour, dip in eggs, then in bread crumb mixture. Fry in hot oil for about 5 minutes on both sides or until brown. Lower heat, cover pan and continue frying slowly for 20 minutes until tender. Serves 4.
Brown meat and drain. Add peppers, onion and garlic. Cook until tender. Add tomato sauce and seasoning. Reduce heat to low. Cover and simmer 15 minutes. Stir in Cheez Whiz until melted. Add cooked pasta and toss thoroughly.
Beat eggs; add sugar, syrup, salt, vanilla and butter or fat. Line pie pan with plain pastry. Put in pecans in a layer. Add mixture. Bake at 350° for 50 to 60 minutes. The nuts will rise to the top and form a crusted layer.
In a bowl mix chicken, mayonnaise, mustard, pepper, 1 c. cheddar cheese and broccoli (if frozen thaw and drain well). Put on top of pizza crust. Bake at 425 degrees for 15 to 20 minutes. Top with remaining cheddar cheese.
Blend sugar, cream and eggs. Mix hot water and melted chocolate to form paste. Add to sugar, cream and eggs. Add vanilla. Add dry ingredients that have bene sifted together. Beat until smooth. Bake at 350° until toothpick comes out clean, about 30 to 45 minutes. I like to bake this in a tube pan.
Mix ingredients together well. Bring to boil and cook 2 hours on medium heat, stirring often to prevent sticking as it thickens. Makes 12 pints. Pour into jars and seal.
In large saucepan stir first 4 ingredients. Stir in 1 teaspoon salt and 10 cups of water. Cook until thick and bubbly. Stir in lemon juice. Pack sliced apples in jar and cover with syrup. In hot water bath and can for 20 minutes. Makes 6 quarts.
Butter one side of bread slices and remove crusts. Cook, bone, skin and slice chicken breasts. Butter a 9 x 13-inch baking dish. Line bottom with 8 slices bread. Cover with sliced chicken. Spread chicken slices with mayo and sprinkle with 1/2 cup cheese. Top with remaining 8 slices bread. Beat together eggs, milk and salt. Pour over entire casserole. Refrigerate overnight or all day.
Cream shortening and sugar. Add eggs, one at a time. Mix baking powder and salt with flour. Add flour mixture and milk slowly. Add vanilla. Bake in three greased and floured cake pans. Bake at 350° for 25 to 30 minutes.
Cook macaroni. Clean and cook shrimp. Cut up tomatoes and green pepper. When macaroni is cooled, add shrimp and fresh vegetables.
Wash cranberries; drain. Place in 9 x 13 glass baking dish. Sprinkle sugar over berries. Cover with foil. Bake at 321° for 1 hour. Place nuts on foil last 10 minutes of baking to toast. After baking, stir in marmalade and nuts. Serve hot or cold.
Beat eggs. Add other ingredients and mix well. Pour into lightly greased pan. Bake at 450° for 20 to 30 minutes.
Mix together brown sugar, nuts and flour. Stir in melted butter until crumbly. Reserve 1 cup crumb mixture. Press into 8-inch pan. Bake at 350° for 12 to 15 minutes. Beat cream cheese with sugar. Beat in egg, lemon juice, milk and vanilla and blend well. Pour on top of baked crust. Top with reserved crumbs. Bake 25 minutes longer. Cool and chill. Cut into squares.
Combine all ingredients and mix well. Pour into casserole dish and bake at 350° for 40 minutes.
Mix. Bake at	300° for 1 hour or until firm.	Makes 2 pies.
Heat oven to 325°. Grease a 9 x 13 x 2-inch pan. Place undrained peaches in pan. Put ingredients in pan in following order: Sprinkle dry cake mix over peaches (do not mix in the dry cake mix), drizzle melted butter over dry cake mix and spread coconut on top of the butter. Add nutmeats and bake 55 to 60 minutes in 325° oven. Let stand at least 15 minutes before serving. Serve warm or cold with Cool Whip or ice cream. Makes 12 to 15 generous servings.
Saute the onions, mushrooms and ground beef with the butter in a large pot until browned. Add the beef stock, Burgundy, thyme, chervil, pepper, garlic salt, bay leaf and Worcestershire. Cover kettle and bring to a boil. Add beets, cabbage, celery and carrots to kettle. Bring to a boil for 15 minutes. Remove from heat and add corn syrup and catsup, stirring to mix well. Serve hot garnished with sour cream and sprinkled with thyme or chervil. Freezes well and makes a lot.
In saucepan, heat olive oil over medium heat. Add onion; cook until translucent, 5 minutes. Stir in parsley, garlic, red pepper flakes, tomatoes with their juice, sugar, salt and pepper. Reduce heat to low; cook 20 minutes or until sauce thickens, stirring occasionally. Stir in shrimp; cook until shrimp turns pink, about 3 minutes.
Fry bacon until crisp. Drain. Saute onions in bacon grease. Drain beans thoroughly. Place in 13 x 9-inch baking pan. Stir brown sugar and catsup together. Add onions and bacon grease. Mix together and pour over beans. Top with crumbled bacon. Bake for 2 hours, uncovered.
Mix the ground meat with the tomato soup, salt and pepper. Work in the flour; form into meat balls about the size of golf balls. Melt the butter in a skillet; brown the meat balls on all sides. Place the meat balls on the bottom of a well-greased 1 1/2-quart casserole. Mix the mushrooms, onion and raw potatoes very well; pour over the meat balls. Cover with aluminum foil; bake at 350° for 45 minutes. Remove the foil; continue to bake 15 minutes longer. Serve piping hot.
Sift flour once; measure, add baking powder, soda and salt and sift again. Cut in shortening; add milk gradually until soft dough is formed. Turn on floured board and knead lightly, 2 minutes. Roll to desired thickness; cut with floured cutter. Bake in shallow pan in hot oven at 450° for 12 minutes. Makes 2 1/2 dozen biscuits.
Mix 10x sugar, butter and milk in saucepan. Boil 4 1/2 minutes on medium heat. Add peanut butter and marshmallow; beat rapidly. Pour into pan and cool.
Mix all ingredients and drop by teaspoonfuls into hot broth of any kind. Cook, covered, 15 to 20 minutes.
Blend together and press in pie plate. Bake at 325° for 10 minutes. Cool before filling.
Mix vinegar, oil, salt and sugar until sugar dissolves (heat in microwave to melt sugar). Slice onion and place on top of chopped cabbage. Put celery seed in strainer. Pour mixture over and stir. Store in refrigerator until ready to serve.
Bake cake mix as directed. Cool and slice layers to make 4 layers. Combine pineapple, sugar and cornstarch. Cook until thick, stirring to prevent sticking. Cool and add sour cream. Ice 3 layers with this mixture. Put Cool Whip on top layer.
Beat well. Put in baked crust or graham cracker crust. Let chill before eating.
Place the milk, banana, strawberries and date or fig in a blender. Blend on medium for 10 seconds. Add to oats and dry milk. Blend until smooth. Pour into a glass and top with a sprinkle of cinnamon.
Heat oven to 400°. Grease pie plate. Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli and 2 cups cheese in plate. Beat milk, eggs, Bisquick, salt and pepper until smooth, 1 minute with mixer. Bake 25 to 35 minutes. Top with remaining cheese. Bake just until cheese is melted, 1 or 2 minutes. Serves 4.
Crumble hamburger and bread slices. Chop onion. Add remaining ingredients. Bake at 350° for 1 hour.
Put margarine in skillet; cook chicken until brown. Cook onion and bell pepper with oregano, black pepper and paprika until tender-crisp. Stir in soup, tomatoes and rice. Heat to boiling. Return chicken to skillet. Cover and cook over low heat for about 5 minutes or until chicken is done. Makes four servings.
In saucepan over medium-high heat, heat chicken broth and 2 tablespoons of margarine until margarine melts. Stir in stuffing mix, apples, raisins and pecans. Divide mixture evenly among 4 chicken pieces. Roll up. Secure with toothpicks.