HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse shrimp. Cook beans as directed. Drain thoroughly. Place beans in a shallow 1-quart baking dish. Cover with shrimp. Combine soup, parsley, lemon juice and lemon peel. Pour over shrimp and beans. Cover and bake at 350° for 15 minutes. Uncover and top with cheese. Sprinkle with paprika and bake 10 minutes more or until cheese is melted. Makes 4 to 5 servings.
Place carrots, onions and broth in 4-quart saucepan. Bring to a boil. Reduce heat and cook until carrots are tender. Remove 1 cup and chop fine. Blend with cheese; return to saucepan. Season to taste. May be pureed all together, if preferred.
In a saucepan, bring sugar, oil, vinegar, salt and pepper to a boil. Cook until sugar dissolves. Cool, then pour over beans that have been rinsed and drained. Refrigerate overnight.
Dissolve 2 boxes Jell-O in 4 cups boiling water. Pour into 9 x 13-inch pan and chill until firm.
Mix sugar, cocoa, milk and butter in saucepan. Cook, stirring constantly, until the ingredients begin to boil. Boil 1 minute. Remove from heat and blend in peanut butter and oats. If you want other ingredients, add to mix at this time. Drop by teaspoon onto wax paper to cool. Makes about 4 dozen cookies.
Sift together flour, sugar and salt. Add shortening and mix until crumbly. In small bowl beat together the ice water, vinegar and egg. Add to flour mixture and stir ingredients until moist. Divide dough into five balls. Wrap each in plastic bag and refrigerate about 30 minutes before rolling. Pastry will keep in refrigerator 3 days or can be stored in freezer. Makes 2 double and 1 single crusts.
Cream eggs, oil and sugar. Add vanilla. Mix dry ingredients together. Add zucchini to creamed mixture. Mix with dry ingredients. Fold in nuts, if desired. Bake at 350 degrees for 80 minutes.
Slice squash, add onion. Add salt; cover with cracked ice. Mix thoroughly; let stand 3 hours.
Cream Crisco with sugar. Add egg yolks and poppy seed in milk, mixing well. Add 1 cup buttermilk, butter, lemon and almond flavorings. Measure out flour, soda and salt; fold into first mixture. Beat egg whites until stiff and fold into mixture. Bake at 325° for 1 hour and 15 minutes in a greased and floured tube or Bundt pan.
Thoroughly mix flour, salt, baking powder and pepper. Beat egg yolk and milk together. Blend in dry ingredients. Beat egg white until foamy; add sugar. Beat until stiff, but not dry. Fold in milk mixture. Dip mushrooms in batter. Roll in Chex crumbs. Drop, a few at a time, in deep, hot fat. Fry until brown (1 to 2 minutes). Turn once.
Combine dry ingredients. Add egg, sour milk and oil; blend well. Add 1 cup cracklings, stir and pour into a greased 8-inch square pan. Bake at 425° for 30 minutes or until done. Cut in squares and serve.
Cut frozen fillets into serving size. Place in a single layer, skin side down, in a well-greased baking dish. Combine remaining ingredients and pour over fish. Bake in moderate oven at 350° for 20 to 25 minutes or until fish flakes when tested.
In an oblong cake pan, dump the pineapple. To this, add the pie filling. Mix together. Spread on top of dry cake mix. Melt the margarine and drizzle over the top. Add 1 cup chopped pecans. Bake at 350° for 1 hour.
Wash the chicken and pat dry. Overlap slightly in baking dish. Mix the Lipton onion soup mix, Russian dressing and apricot jam. Stir until mixed well and not lumpy. Put 1 tablespoon of mixture on each piece of chicken. Bake at 375° for 1 hour or at 225° for 4 to 5 hours (while playing golf).
Mix ground beef with all ingredients except chili sauce and grape jelly. Shape into 1-inch meatballs. Brown meatballs in heavy skillet with 1/4 cup shortening or place meatballs on broiler pan and bake at 375° for 15 to 20 minutes. Heat chili sauce and grape jelly. Stir to melt. Add meatballs and simmer, uncovered, for about 30 minutes. Makes from 3 to 5 dozen, depending on the size.
Combine beans and water; bring to boil and let simmer 2 minutes. Remove from heat; let stand 1 hour. Add ham hock; cover and simmer 1 hour or until meat is tender. Add 1 teaspoon salt; simmer 30 minutes. Saute onion and green pepper in butter until tender; add to lima beans along with ham, corn and milk. Heat thoroughly, but do not boil. Season to taste with salt and pepper. Yields 4 to 6 servings.
Mix all together including the cheese (except crackers). Top with crushed crackers. Bake at 350° for 30 minutes.
Grind all meat fine. Mix all ingredients. Put into casings or fry as country sausage.
Partially cook wild rice (about 20 minutes), following basic method. Add vegetable broth and flour. Heat to boiling; stir constantly. Boil 1 minute. Stir in half and half. Simmer for 10 minutes. Season with salt and pepper. Clams can be added if you like.
Grate the 2 cheeses together. Grease a 9 x 9-inch pan. Layer cheese, green chilies, cheese and green chilies. Dribble egg, milk and flour mixture over the top. Bake at 350° for 45 minutes or until done.
Cream softened margarine and cream cheese. Cream in sugar then eggs, adding egg one at a time. Add salt, baking powder, vanilla and almond extract; mix well. Add flour, a little at a time, then mix all for at least 5 minutes. Bake at 275° for 1 1/2 hours or until top splits, sides loosen from sides of pan and toothpick comes out clean. Bake in a large tube pan sprayed liberally with Pam spray.
Dip fillets in melted butter and place in shallow baking dish; sprinkle with salt and pepper. Mix soup, cream and sherry. Cover fish with this, then sprinkle with Parmesan cheese. Bake for 30 minutes at 350°. (Any white fleshed fish can be used.) Good with pasta or rice.
Combine all ingredients. Beat well and pour into 9-inch pie plate. Bake at 350° for 30 to 40 minutes. Sprinkle top with cinnamon.
Mix all the ingredients together and bake at 350° for 1 hour and 15 minutes. Stir twice while baking.
Slowly add sugar to eggs; beat well. Add dry ingredients, beat. Add dates, vanilla and nuts. Pour into 9 inch x 13 inch pan lined with wax paper. Bake at 350° about 30 minutes. While warm, cut into 1 inch x 4 inch bars. Roll in powdered sugar.
Sift, then measure the flour. Sift again with the baking soda, salt and cornmeal. Combine well beaten eggs, buttermilk and melted shortening. Add the liquid ingredients, stirring only until smooth. Turn into a well-greased 8 x 8-inch pan. Bake in preheated 425° oven for 25 to 30 minutes. This is a moist, golden bread.
Into an ungreased cake pan, sift the first 6 ingredients. Make 3 depressions in the dry ingredients. Put vanilla in first, vinegar in second and shortening in third. Pour over all the water. Stir until a thin well mixed batter is formed. It should be stirred until smooth. Bake 30 minutes in a 350° oven. Leave in pan and frost.
Stuff avocado halves with mixture. Put halves together. Wrap in wax paper. Chill for 30 minutes.
Wash tomatoes; remove core and cut in fourths. Put in large pot; cook until soupy. Strain in a strainer to remove seed and peeling. Put strained juice in another pot; boil. Have hot jars ready with 1 teaspoon salt in each. Pour hot juice in jar; seal with can flat and ring. (More or less tomatoes can be prepared at a time.)
Mix and drop by tablespoon onto cookie sheet. Bake at 350° on lower shelf until slightly browned.
Fry beef off with onions. Remove fat. Add tomatoes, paste, sugar, salt, oregano, thyme, garlic salt and bay leaf. Heat mixture to a boil. Stir and break up tomatoes. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Discard bay leaf and spoon off any fat on top of sauce. Cook lasagna noodles as directed; drain well. Grease a 13 x 9-inch baking dish and preheat oven to 375°. Lay noodles in bottom of dish overlapping each other. In a small bowl ,mix eggs and Ricotta. Spoon 1/2 of mixture over noodles. Sprinkle on a layer of Mozzarella. Spread sauce over mixture, then repeat layers. Bake for about 45 minutes. Remove from oven and let stand for 10 minutes.
Heat oven to 375°. Stir pudding mix into corn syrup in medium bowl until well blended. Stir in evaporated milk and egg. Mix in pecans. Pour into pastry shell.
Brown hamburger in skillet; drain. Add 1 package of taco seasoning and let simmer for 5 minutes with 1 cup of water. Remove from heat and add sour cream. In a 9 x 13-inch baking dish, press refrigerated crescent rolls. Cover with layer of crushed taco or nacho chips. Layer shredded Mexican Velveeta cheese over chips. Pour hamburger mixture over cheese. Top with more cheese and crushed chips. Bake at 350° for 20 minutes.
Mix all ingredients except crumbs together in 2-quart casserole dish. Top with crumbs and dot with butter. Bake for 45 minutes at 350°.
In large skillet brown chops, drain on paper towel. In 2-quart oblong pan cover bottom of dish with butter. In baking pan arrange potatoes and mushrooms and chops. In small bowl combine water and onion soup mix. Pour over meat. Cover with foil and bake 1 1/4 hours until potatoes are tender.
Mix all ingredients; then pour into two unbaked pie crusts. Bake at 350° for approximately 45 minutes.
Cook noodles before mixing; mix in order given. Add a little grated cheese on top. Bake 30 to 35 minutes in a 350° oven.
Place diced potatoes in casserole and stir all ingredients, except corn flakes, in with potatoes. Bake at 425° for 1 hour. Put corn flakes on top about 20 minutes before casserole is done.
Melt chocolate in double boiler and set aside. In large bowl, beat butter and 1 cup sugar until creamy, then beat in eggs and melted chocolate. In another bowl, stir together flour, salt, baking powder and baking soda. Gradually add to the butter mixture and blend thoroughly. Place remaining 1/4 cup sugar in a small bowl. Roll dough into 1-inch balls and roll in sugar to coat. Place 2 inches apart on a greased cookie sheet and bake at 350° for 12 to 14 minutes or until tops appear dry. Makes 3 1/2 dozen.
Blend milk, juice and egg yolks. Pour into Graham Cracker Pie Crust. Whip egg whites with 6 tablespoons sugar, pinch of salt and a small amount of baking powder. The baking powder will give you an extra high meringue.
Mix ice cream and egg in a mixer. Add flour. Shape rolls. Bake 12 minutes at 350°.
Bring 1/2 the broth and butter to a boil. Stir flour and remaining broth together and stir until smooth. Pour into the boiling mixture. Add cheese to broth and stir until melted. Add remaining ingredients (except tortilla chips) and heat. To hold, keep over double boiler. To serve, sprinkle with the strips of flour tortillas which have been deep-fried (they cook very quickly). Garnish with guacamole and mixed cheese if desired. Makes 15 (8 ounce) servings, approximately.
Mix all ingredients except coconut. Roll into approximately 1 inch balls and roll in coconut. (These freeze well.)
Toast slivered almonds in oven. Slice dates in half. Stuff dates with almond paste and toasted almonds. Sprinkle with powdered sugar.
Cream sugar and butter; add pumpkin, milk, molasses and eggs, beating well. Add dry ingredients to creamed mixture, stirring until dry ingredients are moistened. Stir in raisins. Spoon into greased muffin pans, filling full. Bake at 350° for 20 minutes. Yield: 1 1/2 dozen.
Peel onions under running water (to prevent eyes from watering). Cut into 1/4-inch slices and separate into rings. Heat vegetable oil (at least 1-inch) in deep fryer or 3-quart saucepan to 375°. Beat egg and add remaining ingredients (by hand) until smooth. Dip each ring into batter, letting excess drip back into bowl. Fry a few rings at a time in hot oil, turning once, until golden brown, about 2 minutes. Drain and serve.
Combine champagne, framboise and 2/3 cup sugar in a large deep kettle and bring to a boil. Reduce heat to simmer. Add peaches and poach for 5 to 10 minutes. Remove from heat and let peaches cool in the liquid, drain. Whip the cream with the sugar and vanilla. Spoon over peaches and serve.
Combine first 3 ingredients. Add the eggs. Mix in the rest of the ingredients. Bake in a 10-inch tube pan, greased and floured, at 325° for 1 1/2 hours.
Place butter in bowl and melt. Add sugar and peanut butter; stir well. Add 1/2 cup peanuts, then eggs, flour, baking powder, salt and vanilla and stir well. Spoon batter into greased 8-inch square baking dish. Microwave on High 4 minutes, turning halfway through. Place chocolate on top, let melt, whirl. Sprinkle remaining nuts on top. Cool, cut and serve.
Coat stew meat lightly with flour and brown in small amount of oil, stirring often to brown all sides. Mix remaining ingredients in 2 cups hot water. Pour over meat. Cover and cook for 1 1/2 to 2 hours until meat is tender. Remove bay leaves. Add diced potatoes and carrots. Add more water if needed. Cover and cook over medium heat until vegetables are done.
Place in casserole dish. Peel, pit and mash avocado; mix well with lemon, salt and pepper. Combine sour cream, mayonnaise and taco mix. Spread dip in bottom of casserole, then avocado mix, then sour cream mix. Then layer in order the onions, tomatoes and olives. Top with cheese. Serve with chips.
Drain pineapple and put in saucepan the juice with the cornstarch, salt, pepper, vinegar and maple syrup. Heat to boiling, stirring. Add pineapple, browned sausage, cherries and pepper. Cook 5 minutes. May be cooked in crock-pot. Serve in chafing dish.
Brown bacon, cook onion and celery together with garlic and basil until tender. Stir in soups, water, tomatoes, ditalini and salt. Bring to a boil. Cover, reduce heat and simmer 15 minutes. Add cabbage and zucchini. Cook 10 minutes or more. Stir occasionally. Makes 8 cups, 165 calories per cup.
Combine as listed. Put in 9 x 13-inch pan. Bake at 350° for 1 or 1 1/2 hours.
Blend cheese and sherry; stir in shrimp, chives and horseradish. Stir in sour cream. Spread in 8-inch pie plate or flan pan. Sprinkle with paprika. Bake at 350° for 25 to 30 minutes. Spread hot mixture on crackers. Makes 2 cups.
Mix hamburger, onion and taco seasoning and simmer. Combine remaining ingredients and toss together with meat. Serve with Catalina dressing.
Mix all ingredients in a casserole. Cover and bake in a 325° oven for 3 hours. Serve with rice or noodles.
Cream oleo and sugar; add egg and vanilla. Sift into this the remaining dry ingredients. Mix well; cover and chill overnight. Form 1 rounded teaspoonful of mix into ball. Place on ungreased cookie sheet and flatten with glass. Bake about 10 minutes at 350°. (Ovens vary; do not overcook.) Spread on brown paper bag to cool and sprinkle with powdered sugar.
Brown turkey or beef in large pot. Add onion and saute. Add tomatoes, Ro-Tel, bouillon cubes, celery, carrots and seasonings; simmer 20 minutes. Cook macaroni al dente (firm). Add beans to soup mixture; simmer for 15 minutes. Add pasta; allow to stand, covered, for a few minutes before serving. A cup of water may be added to achieve correct consistency. This is adapted from the soup served at the Olive Garden.
Melt butter in a small pan over moderate heat. Add onion, garlic and season with sugar, thyme and pepper. Cook 15 minutes, stirring occasionally, until onions are golden in color and translucent. Place the split bread on a baking sheet and broil until golden. Spread half the onion and garlic in a thin layer on each half of bread. Sprinkle each half with a handful of cheese and return to broiler for 30 seconds, or until the cheese bubbles. Makes 4 servings.
Bring sugar, water and Karo syrup to boil. Add peanuts and boil to 300°. Remove from heat and add butter, soda, salt and vanilla. Pour on sheet of buttered aluminum foil.
Preheat oven to 325°. Cream margarine and shortening. Add sugar; mix until creamy. Add 1 egg at a time. Add flour gradually. Add flavorings. Slowly add 7-Up. If batter is too thick, may add more 7-Up. Bake at 325° for 1 hour and 10 minutes (approximately).
Combine strawberry Jell-O with 1 1/2 cups hot water; stir in strawberries, pineapple and banana. Put in large glass baking dish. Place in refrigerator to set. When set, spread with the sour cream. When strawberry layer is about half set, combine lemon Jell-O with 3 cups hot water. Add nuts. Place in refrigerator to set to soft stage. Spread soft-set lemon Jell-O over sour cream layer and refrigerate until set.
Stir sugar and corn syrup together. Microwave on High 4 to 5 minutes. Stir peanuts into sugar. Microwave 3 to 5 minutes until light brown. Add butter and vanilla. Blend well. Microwave 1 to 2 minutes. Peanuts will be lightly brown and hot. Add soda and gently stir until light and foamy. Pour onto lightly greased cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container.
Boil chicken breasts until tender. Cool slightly. Then pull meat off bone and cut into bite-size pieces. Cover bottom of casserole dish with chicken pieces. Mix sour cream with undiluted chicken soup and spread over chicken. The soup is salty enough, but if desired, some salt and pepper may be used over the chicken before adding the sour cream and soup. Crush crackers and spread over casserole. Melt oleo and put over crackers. Sprinkle poppy seed over crackers. Bake at 350° for 30 minutes or until bubbly.
Heat pan. Add oil and fry onions until brown. Add cold rice and saute. Add eggs, seasoned with soy sauce and salt. Saute until done.
Place cucumbers in water with 1 tablespoon salt. Let stand about 20 minutes. Drain. Holding each cucumber piece upright and using a sharp knife, cut 1/8-inch thick around full length spirally to center. Discard center. Dry well. Mix the crab meat, egg yolks, mayonnaise and 1 teaspoon salt. Spread crab mixture on cucumber piece unrolled to lie flat. Reroll from center to outside to form a pinwheel-type roll. Chill very well, about 1 hour. Slice 1/2-inch thick crosswise. Makes about 20 slices. To serve these crab stuffed rolls as an appetizer, you may either arrange several on individual plates to eat with forks or chopsticks or place each on a thin cracker or toast round so it can be eaten with the fingers.
Combine vanilla and chocolate puddings with milk. Beat for about a minute or so. Stir in chocolate. Fold in Cool Whip. Spoon into two chocolate crusts. Chill.
Make jello as directed on box. When jelled, with mixer, mix together jello and whipped topping, then add crushed pineapple (drained) and nuts. Let chill before serving.
Dissolve Jell-O in hot water; add frozen strawberries (unthawed); add undrained pineapple and bananas. Pour 1/2 mixture into mold or 9 x 9 x 2-inch pan. Chill until set. Leave the other half at room temperature. Whip sour cream, cream cheese and mayonnaise together; spread over firm gelatin in pan. Top with remaining half of gelatin mixture. Chill until firm. Serves 12.
1. Insulated bottles can be kept fresh during winter storage by placing a piece of charcoal inside.
Mix rice and undiluted soups in a casserole dish. Place chicken parts dipped in melted butter on top. Bake 1 hour at 325°.
Mix cheese with Bisquick to coat. Add egg to milk and beat until combined. Add to dry mix. Stir only until well mixed. Drop from spoonfuls onto greased cookie sheet. Makes 12 to 15 biscuits.
Layer all ingredients in a baking dish. Put crushed corn flakes on top. Pour melted butter on top. Bake at 350° for 1 hour.
Sift together the flour, baking powder, salt, nutmeg and sugar. Beat in small bowl the oil, eggs and milk. Combine 2 mixtures. Add 1 cup grated raw apples. Stir. Bake in greased muffin tins at 350° for 20 to 25 minutes. Cool in pans. Dip each muffin in melted margarine, covering all over. Then put in a plastic bag with 1/2 cup sugar and 1 teaspoon cinnamon and shake.
Cut 1-inch off sharp top of artichoke. Slice off stem and reserve. Remove and discard tough outer leaves. Spread leaves and remove fuzzy choke with a spoon. Soak artichokes under cold water mixed with flour and lemon juice, for 3 to 4 minutes. This removes any discoloration and bitterness the artichoke may have. Rinse under cold water. Mix remaining ingredients, except oil and water. Arrange mixture between artichoke leaves and in center of choke. When filled, place artichokes and peeled reserves stems in a deep saucepan. Pour olive oil over top of artichokes. Add 1 cup water to pan. Cover pan and cook over medium heat for 1 hour. If water evaporates, add a little more. Base of artichoke should be tender to fork when done. Makes 4 servings. This is great served as a first course appetizer or after the main course.
Cream together oleo, sugar and eggs. Add milk, pineapple and bread cubes. Bake in greased casserole for 45 minutes at 375°. This is good instead of potatoes with a meal.
Place rice in bottom of a 1 1/2-quart dish and add everything else. Bake at 350° for 1 hour. Stir after 1/2 hour. Done when there is no liquid on top.
Mix cauliflower, radishes, onions and cheese. Mix the sour cream, mayo, sugar, Hidden Valley, celery salt, salt and pepper. Combine and set 8 hours.
Preheat oven to 350°. Combine all ingredients, except chili sauce, in large mixer bowl. Beat at speed 1 until thoroughly blended (about 1 minute). Shape into oval loaf; place in a 13 x 9 x 2-inch baking pan. Spread chili sauce over top. Bake at 350° for 1 hour, or until done. Yields 8 (1/2-inch) slices.
Cream margarine and sugar; add egg, biscuit mix, flavoring and potato flakes. Mix well. Pinch off a small amount of dough and roll in hands. Bake on ungreased cookie sheet for 10 to 15 minutes at 325° or until slightly brown. Take off cookie sheet immediately. Makes 40 to 50 cookies.
Mix Eagle Brand milk with lemon juice. Add strawberries and Cool Whip and mix well. Pour into graham cracker crusts. Makes 2 pies.
Grease 3-quart casserole. Alternate vegetables in casserole; salt and pepper each layer. Put hamburger on top of vegetables. Mix juice with one can tomato soup and pour top of casserole. Cook in 350° oven for two hours.
Halve green peppers lengthwise. Remove seeds and wash. Lightly mix ground beef, onion, salt, pepper and 1/2 can of tomato sauce. Pile into pepper halves. Arrange in a baking dish and pour remaining tomato sauce into dish over peppers. Cover tightly and bake at 350° for 1 hour.
Combine first 4 ingredients; beat and add eggs. Beat again. Add remaining ingredients, mixing well. Form into small balls the size of walnuts. Roll in granulated sugar, then place on ungreased cookie sheet 1 1/2 inches apart. Press down with bottom of juice glass that has been dipped in granulated sugar. Flatten slightly. Bake at 350° or 375° for 10 to 12 minutes.
Preheat oven to 225°. Carve out center of one bread, saving top. Cut the other into bite size pieces. Combine remaining ingredients over low heat until smooth. Pour into hollowed bread and cover. Wrap in foil and bake for 3 to 4 hours. Use bite size pieces of bread for dipping.
Cook and drain sausage. Set aside. Chop veggies. Mix all ingredients together. Put in crock pot. Cook on high 2 1/2- 3 hours. Lower to simmer. Cook until the veggies are tender. Serve with tortilla chips.
In a large skillet brown meat and drain. Add other ingredient into 2 1/2-quart casserole dish. Bake at 400° for 30 to 40 minutes.
Cook broccoli according to directions. Drain. Layer broccoli, soup and tomatoes. Repeat layers. Mix cracker crumbs and oleo. Put on top of casserole. Top with grated cheese. Bake at 350° until bubbly.
Mix butter, sugar and peanut butter well and spread in 13 x 9-inch pan. Sprinkle over top chocolate chips and put in oven (150° to 200°) until chips are melted. Spread chocolate evenly over top. Refrigerate 10 minutes; cut in squares.
Combine sugar and flour; cut in oleo. Add nuts. Arrange yams in a 1 1/2-quart casserole. Sprinkle with sugar mixture. Bake at 350° for 35 minutes. Sprinkle with marshmallows. Broil until lightly browned.
Cook about 10 minutes. Brown hamburger and onions in a small amount of fat. Place ingredients in a large saucepan and then cook about 10 minutes.
Bring water and salt to a boil in a covered 5-quart pot. Add capellini and boil for 4 minutes, or until tender but firm. Drain; toss with 1 teaspoon oil. Cover to keep hot.
Preheat oven to 350°. Prepare and bake cookie crust. Meanwhile in large bowl, beat eggs, corn syrup, butter and vanilla until well blended. Stir in pecans and pour over hot crust. Spread evenly. Bake 25 minutes or until slightly firm. Cool and then cut into bars. Makes about 48 bars.