HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in skillet; saute onion, garlic, bell pepper and celery until soft. Blend in flour and add all remaining ingredients except shrimp. Mix well. Cover and simmer about 20 minutes. Stir in shrimp. Cook about 5 to 10 minutes, depending on size. Do not overcook shrimp. Serve hot over rice.
Beat eggs and sugar until fluffy and slightly thick. Add carrots and oil; blend well. Combine flour, cinnamon, baking soda and salt. Stir into egg mixture. Pour into greased 13 x 9 x 2-inch baking pan. Bake at 350° for 45 minutes or until cake tests done.
Chill all ingredients except club soda for 2 hours. Add thinly sliced strawberries for garnish. Add 2 quarts soda just before serving.
Dissolve first 4 ingredients together. Dissolve next 3 ingredients together. Beat the eggs. Then put all liquids together and pour over flour; mix together. Let stand overnight in refrigerator. Divide into 2 parts. Roll round and spread top with soft butter, then cut each into 16 wedges. Roll in horn by starting to roll at large end. Place on greased baking sheet with point on underside. Let rise for four to six hours. Bake in 375° oven for 10 to 15 minutes or until golden brown. Brush with butter. Makes 32 rolls.
Empty can of crushed pineapple in a saucepan. Add 2 cups water. Bring to boil. Stir in large package of orange Jell-O. Let set. When cool, stir in 1 cup of Cheddar cheese. Let set until fairly firm, then fold in 1 carton of Cool Whip. Yummy!
Cook celery and onion in oil over low heat until tender in large pot. Then add tomatoes (mashed in blender), paste, sauce, sugar, chili powder, Worcestershire, Tabasco, salt and garlic salt. To this, add shrimp and bell pepper and simmer 45 minutes. When ready to serve, dissolve the cornstarch in water and add to thicken. Serve over rice. Makes about six servings.
Dilute cream of mushroom soup with milk. Put in double boiler and stir in Velveeta cheese and Worcestershire sauce. Have water boiling and stir until cheese melts. Add tuna. Serve on bread, toast or crackers.
In saucepan, combine sugar, cornstarch and salt. Stir in water and raisins. Cook and stir until bubbly. Cook and stir 2 minutes more. Remove from heat; stir in lemon juice and butter. Pour into a pastry lined pie pan (filling will be thin). Cover with top crust; seal the fluted edges. Cut slits in top. Bake at 425° for 10 minutes. Reduce heat to 375°. Bake 30 more minutes or until crust is golden.
Beat butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and next 3 ingredients; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 12-cup Bundt or 10-inch tube pan. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and let cool completely on wire rack. Return cake to pan. Prick surface of cake at 1-inch intervals with a wooden pick; pour 1 cup Butter Sauce over cake. Let stand at room temperature 10 minutes. Remove from pan and place on a serving plate. Garnish, if desired. Pour remaining 1/3 cup Butter Sauce over cake and strawberries, if desired. Yield: One 10-inch cake.
Put corn meal and salt into medium size mixing bowl. Bring water to boil. Let boiling water dribble onto corn meal while stirring constantly, then stir milk into mixture; it will be fairly thick, not runny. Heat griddle or heavy skillet and grease generously with bacon drippings. Drop the batter by spoonfuls onto griddle. Flatten them with spoon or spatula to 1/4-inch. Fry until brown, then turn and brown on other side. Serve with maple syrup. Makes 4 servings.
Melt butter in a saucepan large enough to hold mushrooms. Use low heat. Add soy sauce. Add washed (and halved if large) mushrooms. Let simmer on lowest heat for at least 1/2 hour. Serve warm.
Brown chicken in hot oil. Add peppers, carrots and garlic; cook and stir. Mix soy sauce, pineapple and juice, vinegar, sugar, ginger, ketchup and cornstarch. Bring to a full boil. Pour over chicken. Mix well.
Place Swiss cheese in pie shell. Top with ham, cheese or bacon. Mix half and half, Cheddar, eggs, salt and pepper to taste. Pour over pie. Sprinkle with Cheddar cheese. Bake at 350° for 45 minutes.
Drain pear halves, reserving syrup. Add cold water to syrup to make 1 cup. Dissolve Jell-O in boiling water. Add syrup-water mixture. Chill until thickened, about 1 1/2 hours. Dice pears and set aside. Fold 1/2 cup thickened Jell-O into whipped topping. If necessary, chill again until mixture will mold. Carefully line serving bowl with the Jell-O and whipped topping mixture, molding high at edges to form a shell. Add pears to remaining Jell-O mixture, carefully spooning into center of Jell-O mold. Chill until set, about 2 hours. Makes 8 to 10 servings.
Cook milk and rice in large saucepan over low heat for 1 hour or until thickened; stir frequently. Remove from heat. In a separate bowl, mix well eggs, sugars and vanilla. Pour into serving dish and sprinkle with cinnamon; chill until firm. Yields 6 to 8 servings.
Mix flour, cheese, salt and pepper in bag. Moisten potatoes. Put flour mixture in a bag with potatoes. Shake potatoes in bag to coat with the mixture.
Bring to a boil milk, peanut butter, sugar and corn syrup. Cook to a soft ball stage. Add vanilla and rolled oats. Mix. Drop onto wax paper by the spoonful.
Air pop popcorn, spray with Pam spray and sprinkle with spice mixture (equal amounts of	cinnamon, Equal and Butter Buds). Place top on bowl and shake. Eat until your heart is content.
Mix all ingredients in a large bowl. Spread all in a buttered 13 x 9-inch pan.
Cook onion and green pepper until almost tender in oleo. Set aside. If using pork sausage, brown and drain off fat. Using a 9 x 13-inch baking pan, spray with a cooking spray, then put bread pieces on bottom of baking pan. Layer the meat mixture, then the cheese. In blender or mixing bowl, combine eggs, milk, salt and pepper. Pour over mixture in baking dish. Bake at 350° for 45 minutes. Cheese will rise to top. Serves 8.
Combine cream cheese, powdered sugar and lemon extract; beat at medium speed until smooth. Stir in pecans. Chill until ready to serve.
Add sweetened condensed milk, lemon flavoring and food coloring to lime juice concentrate. Stir well, then fold in Cool Whip (reserve a little dollop on top of finished pie). Pour mixture into pie crust. Garnish with remaining Cool Whip and refrigerate.
Spray pan with Pam. Line bottom and sides of baking dish with tortillas. Mix other ingredients (except the 2 cheeses) together. Mix 1/2 mixture on top of tortillas. Arrange another layer of tortillas. Then add rest of mixture. Cook at 350° for 30 to 40 minutes. Take out and sprinkle with cheese; place back in oven long enough to melt cheese.
Cream the cream cheese and salad dressing mix together. In a separate bowl, stir together artichokes, peppers and parsley.
Cook hamburger with onion and garlic, then drain grease. Cook all the rest of ingredients until desired doneness. Water can be added if necessary but only use a little, if needed.
Combine eggs, Ricotta cheese, spinach, garlic, basil and Monterey Jack cheese, mixing well. Arrange half noodles in bottom of greased 13 x 9 x 2-inch pan. Carefully spread 1/2 spinach mix over noodles. Sprinkle 1/2 cheese over this. (May use Parmesan also.) Repeat layers. Cover with foil. Bake at 350° for 40 to 45 minutes. Allow to stand 5 to 10 minutes before serving.
Heat sugar and Karo but do not boil. Add peanut butter. Add Rice Krispies. Stir well; press lightly into a 9 x 13-inch cake pan. Melt over hot water in a double boiler the chocolate chips and butterscotch bits. Spread over mixture evenly.
Mix first 5 ingredients in big bowl. Drain pineapple and mix with eggs, oil, vanilla, nuts and mashed bananas in medium bowl. Add the moist mixture to dry mixture. Spray the Bundt pan with Pam or Baker's Joy. Bake at 325° to 350° for 70 to 75 minutes.
Cook together the first 8 ingredients with enough water until done. Simmer all ingredients until thick.
Preheat oven to 325°. Butter and flour two cake pans (round ones work best, 9 x 9 pans work, too). Put in fridge until ready to use. Mix flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream butter and sugar with mixer until very light. Add eggs one at a time. Add the flour mixture alternately with the buttermilk. Add vanilla. Pour into baking pans. Bake until cakes are light golden, about 30-35 minutes. Cool in pan for 10 minutes and invert onto cooling rack to cool completely. Place one of the cakes on a serving plate and spread the jam over it. Warm the jam first to make it easier to spread over the cake bottom.
Slowly cook syrup, salt and sugar until it boils. Gradually pour hot syrup over beaten eggs. Cool. Add pecans and vanilla flavoring. Pour in 8-inch pie shell. Cook 10 minutes at 400°. Reduce oven to 350° and cook 40 to 45 minutes.
Mix the first 3 ingredients together. Add sherbet and ice cream. Stir until ice cream is partially dissolved. Add ginger ale and stir very slightly as not to lose fizz. Serves 25. (Can be cut in 1/2 for a smaller group.)
Brown and drain hamburger. Add remaining ingredients. Let cook on low for a few minutes. Flavor is richer if cooked longer. Serve on hamburger buns.
Bone and skin chicken breasts and sprinkle with salt and nutmeg on both sides. Brown in butter. Add onion, mushrooms and 2/3 cup of Chablis. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove chicken to warm platter. Bring pan juices to a boil and cook, stirring until liquid is slightly reduced. Stir in a mixture of cornstarch and 2 teaspoons Chablis. Cook and stir until thickened. Spoon sauce over chicken.
Blend cream cheese, peanut butter, confectioners sugar and milk until smooth.	Fold in Cool Whip; pour into crust and top pie with peanuts. Freeze. Do not thaw before cutting and serving pie. Must be made ahead. Keep frozen.
Combine first 5 ingredients in bowl, mixing well. Combine remaining ingredients in covered container, shaking to mix well. Pour over salad, tossing to mix well.
Just cover beans with water boil for 45 minutes after they start boiling, turning with wooden spoon along while boiling. Pack beans in hot jars. Cover with liquid from beans and seal.
Cream the butter, sugar, brown sugar, eggs and vanilla together in a separate bowl. Mix the flour, oatmeal, salt, baking soda and baking powder together and add to the cream mixture. Add the chocolate chips, grated chocolate and chopped nuts. Spread on ungreased cookie sheet or round throw away pizza tin. Place in oven set at 375° for 10 to 15 minutes. Decorate and serve.
Cut roast into bite size pieces and marinate in wine or salad oil for at least 1 hour. Add all other ingredients and wrap in foil paper in baking dish and bake in oven at 350° until done.
Remove stems from mushrooms. Set caps aside and chop up stems finely. Saute stems and onions in oil. In bowl, mix other ingredients. Add sauteed ingredients and just enough water to moisten., Fill the mushroom caps and place in buttered pan or sprayed with Pam. Put a small piece of butter on each mushroom and bake at 375° for 25 minutes or until golden brown.
Heat oven to 350°. Beat egg whites until stiff. Add sugar gradually, then beat at high speed for 5 minutes. Fold in vanilla, nuts and chips. Drop by teaspoonfuls on foil-lined cookie sheet. Put in oven and turn off heat. Leave in oven at least 8 hours.
Remove stems from mushrooms and simmer caps a few minutes. Brown sausage; drain. Add remaining ingredients. Bake at 375° until bubbly.
Cook squash and onion until tender, drain and mash slightly. Mix cornbread mix as directed and stir in nacho soup and chilies. Add squash to mixture and pour into a greased 9 x 13-inch Pyrex dish. Bake at 425° for 15 minutes; top with Cheddar cheese and bake 10 more minutes.
In blender, combine onion, water and tomatoes. Puree. Then combine all other ingredients and mix. Roll small amount lightly in corn meal and wrap lightly in paper. Place tamales in large pot.
Mix salad dressing, lemon juice, salt and pepper. Toss with chicken and celery. Cover and refrigerate. When cool, stir in grapes.
Cream sugar and oil. Beat in egg. Add flour, soda and salt alternately with milk until blended. Stir in rhubarb, vanilla and nuts. Turn into 2 greased 9 x 5-inch loaf pans. Sprinkle top with sugar and cinnamon mixture. Bake at 350° about 35 minutes.
Place all ingredients except butter into a bowl and beat with a fork until blended. Melt butter in a 1-quart glass casserole in microwave oven (about 30 seconds on High). Pour eggs mixture into casserole. Cook uncovered 3 to 4 minutes on High or until almost set. Stir twice during cooking time. Remove from oven; stir and let stand covered a few minutes before serving. Serves 2.
Heat oven to 300°. Mix all together in large mixing bowl. Bake in greased pans 1 1/4 to 2 hours for loaf pans. Makes 2 loaves.
Brown meat in skillet. Cook onion and pepper in butter. Add remaining ingredients. Cover and simmer 45 minutes. Stir often. Serve over rice or noodles. Serves 4 to 5.
Mix spinach, onion pieces, dill and Feta in bowl; add eggs and lemon juice. Layer fillo brushed with butter to 8 to 10 layers and bake in a 13 x 9-inch greased glass pan at 350° until light brown. Spread spinach mixture over fillo. Repeat layering on top of spinach. Bake at 350° until bubbling and fillo is browned (medium). Cool slightly before cutting.
Measure flour and salt into a large bowl or into the work bowl of a food processor with the steel blade in place. Using a pastry blender or 2 knives, cut in lard until mixture resembles coarse crumbs. Or, cut in using food processor. With processor on, or stirring with a fork, add enough tepid water to make a stiff, smooth dough.
Cut chicken cutlets into strips. Set aside. Clean and cut scallions into 1-inch lengths. Set aside. Cut broccoli spears into 1/4-inch diagonal slices . Set aside. In large skillet or wok, pour 1/4 cup vegetable oil. Saute chicken, scallions and garlic about 2 minutes or until chicken turns white. Add water chestnuts and broccoli and stir-fry 5 minutes until crisp-tender. In small bowl, pour 1/4 cup soy sauce plus 5 dashes Tabasco into 1 cup chicken broth. Add 2 tablespoons cornstarch. Stir well. Stir cornstarch mixture into skillet mixture. Bring to a boil and simmer until sauce thickens (about 5 minutes). Serve with cooked rice or chow mein noodles. Serves 4.
*May substitute vanilla extract and reduce milk by 1 cup and add 1/2 teaspoon baking powder to make pudding thicker.
Preheat oven to 325°. Melt butter and chocolate in a small saucepan over low heat. Combine sugar, eggs, flour, milk and vanilla, stirring well. Gradually add chocolate mixture, stirring constantly. Pour into pastry shell; bake at 325° for 40 to 45 minutes.
Drain peas, corn, green beans and pimento. Dice celery, onion and carrots. Mix together all of the ingredients, adding Equal, salt, pepper, vinegar and oil. Stir well. Put in refrigerator. Will keep several days.
Melt butter. Mix with the envelope of dry soup. Spread the pretzels on cookie sheet. Pour 1/2 of mixture over pretzels. Bake in oven at about 200° to 250° for 15 minutes, then pour remaining mixture over pretzels and bake again for 15 minutes.
Preheat oven to 350°. Grease and flour glass baking dish. In the bottom of dish, spread pecans and cover with coconut. Mix cake as directed on box. Pour batter over pecans and coconut in dish. Blend together cream cheese and butter in a separate bowl. Slowly add sugar until all is blended smoothly. Spread cheese mixture over prepared cake mix. Bake at 350° for 50 to 60 minutes.
Cream butter. Beat in slowly sugar; add eggs, unbeaten, one at a time. Put nutmeg and raisins through food chopper and add the flour, sifted with salt, nutmeg and baking powder. Add to the mixture with the milk. Stir orange rind and flavorings. Pour into a large 10-inch pound cake pan and bake at 300° for 1 hour.
Cook the chicken and pick off the bones. Heat together the soup, water or chicken broth and cheese until cheese melts. Pour half of the cheese mixture in casserole dish, then roll out canned biscuits and fill with chicken. Fold biscuit over and seal with a fork. Lay chicken biscuits in casserole dish on the cheese mixture. Pour the rest of the cheese mixture over the biscuits. Bake at 375° until biscuits are baked.
Mix cream cheese and dry dressing. Spread on rye bread. Slice cucumber and place slice on each half. Sprinkle with dill weed. Chill in refrigerator until serving time.
Put Sugar in double boiler. Butter Bread and stack and cut into pieces. Place in double boiler on top of Sugar. Sprinkle Raisins over Bread. Slightly beat Eggs. Add Vanilla, Salt and Milk. Pour over Bread cubes (do not stir). Place over simmering water and cook for 1-1/2 hours.
Put thawed potatoes on bottom of 9 x 13-inch pan. Mix remaining ingredients, except corn flakes, and pour over potatoes. Crumble corn flakes or crackers over top and bake at 350° for 45 minutes. Serves 8 to 10.
Place all tomatoes in a large cooking pot. Cut up onion and garlic; simmer in olive oil until they just begin to smell (be careful not to overcook these!). Place garlic and onion in cooking pot. Add next 10 ingredients (wine through salt and pepper) to cooking pot. With so many tomatoes, there will be an acid taste, so add just enough sugar to balance it out. Bring sauce to a quick boil for 5 minutes, stirring often. Lower the temperature; simmer for 1 to 2 hours.
Let butter stand at room temperature until softened. Gradually add honey until well blended with butter. Keep refrigerated.
Place strawberries (halve the larger ones) in baked and cooled pie shell. Cook together Jell-O, cornstarch, sugar and water until it comes to a boil. Cool. Pour over strawberries; chill. Serve with whipped cream.
Beat cheese and mayonnaise until blended. Add rest of the ingredients, except coconut. Mix well. Chill about 1 hour. Shape into chicken balls. Roll in coconut. Chill 4 to 5 hours before serving. Makes 30 or so small chicken balls.
Mix all ingredients together thoroughly and bake in greased loaf pan at 350° for 45 minutes. Makes 1 loaf.
Slice and boil carrots in salted water until fork-tender. Alternate layers of drained carrots, pepper and onion slices (thinly cut). Make marinade of remaining ingredients, beating until well blended. Heat marinade until hot, almost a boil, then pour over vegetables. Refrigerate.
Combine the first 3 ingredients. Add remaining ingredients, mixing thoroughly. Pour into pie shell. Bake at 375° for 40 to 45 minutes. Cool.
Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add beef and leeks; stir-fry 2 minutes. Add broccoli mixture; stir-fry about 4 minutes or until beef is brown and vegetables are crisp-tender. Stir in chili puree; cook and stir about 30 seconds or until hot. Serve with rice. Yield: 4 servings.
Slice beef across the grain into very thin strips. In skillet over high heat, cook meat and onion until meat is no longer pink and onion is tender. Stir in soup and paprika. Heat through; keep stirring. Reduce heat to very low; stir in sour cream. Gently heat through. Serve over noodles. Recipe may be doubled. Serves 6.
Cream together butter, sugar and chocolate. Add vanilla. Add eggs, one at a time, beating 5 minutes after each egg. Pour into crust. Refrigerate. Top with Cool Whip and shaved chocolate. Makes 1 pie.
Preheat oven to 350°. Mix rice, green chiles, celery soup and sour cream together. Grate Velveeta cheese on top of mixture. Mix this together and add Cheddar cheese on top. Bake for 50 minutes.
Beat all ingredients for 5 minutes in large bowl. Pour in greased Bundt or tube pan. Bake at 350° for 45 minutes or until center springs back when lightly touched. Cool 20 minutes before removing from pan. Dust with powdered sugar.
Prepare pie crust mix for a 9-inch pastry shell with a high, fluted edge. Chill. Preheat oven to 350°. Beat egg whites in a large bowl until foamy. Add 2 tablespoons of the sugar slowly, beating until meringue forms soft peaks. Beat egg yolks and the remaining sugar in a medium sized bowl until thick and light. Beat in flour, lemon rind, lemon juice, milk and butter until smooth. Fold into meringue until no streaks of white remain. Pour into pastry shell. Bake in preheated oven at 350° for 35 minutes or until top is golden brown. Do not overbake.
Melt chocolate. Stir in peppermint oil. Dip crackers in chocolate and put on cookie sheets covered with waxed paper. Refrigerate until chocolate is solid. Then remove to a container and store in refrigerator.
Combine all ingredients. Place in greased pie pan. Dot with 2 tablespoons oleo. Bake in a 350° oven for 30 minutes or until slightly brown.
Cover bottom of deep, clear-glass bowl with fresh, raw spinach. Sprinkle salt, pepper and sugar over spinach. Add bacon to spinach, then eggs. Cover with lettuce, salt, pepper and sugar. Spread peas over the lettuce and cover them with slices of red sweet onions. Add mayonnaise over top like icing. Cover with strips of Swiss cheese. Refrigerate at least 24 hours.
Place dry ingredients in bowl. Combine buttermilk and eggs and add to flour mixture. Beat until smooth. Stir in melted butter.
Preheat oven to 350°. In large mixing bowl, beat butter with electric mixer. Set mixer at medium speed until butter is fluffy. Add sugars. Beat well. Add egg, egg whites and vanilla; blend well. Add banana; beat on high for 30 seconds. In separate bowl, combine flour, baking soda, salt and baking powder. Add flour mixture alternately with cream to butter mixture. End with flour mixture. Add walnuts. Grease and flour loaf pan. Pour in batter. Bake about 1 hour and 15 minutes or until toothpick inserted in center comes out clean. Top of bread should split. Remove from oven and cool on wire rack for 10 minutes. Remove bread from pan and cool completely before slicing. Store wrapped in plastic wrap.
Preheat oven to 325°. Sift together flour, sugar, salt, cinnamon and baking soda. Add eggs and oil, mixing completely with electric mixer. Fold in bananas, nuts and pineapple. Bake in a large tube pan for 1 hour and 15 minutes. Cool and frost.
Beat egg whites until stiff and dry. Cook sugar, syrup and water until soft ball stage is formed. Pour 1/2 syrup over beaten egg whites and beat while remaining syrup cooks to hard ball or brittle stage. Remove this last cooking from low heat, add first syrup and egg mixture to kettle and beat until it will almost hold, or slightly stiff. Add 1 cup chopped nuts. Beat with wooden spoon until it will not move. Beginning at edge of pan, remove by teaspoon onto waxed paper. Do not add nuts while syrup is too hot as it draws oil from nuts and will not hold up. Also, do not overcook.
You will need heavy-duty aluminum foil. Take a medium size casserole or pan and lay a large piece of foil in bottom. Bring up sides to fold over top of potatoes. Cube potatoes and put in foil. Sprinkle with salt and pepper. Dot with oleo; sprinkle with onion soup mix. Close foil over potatoes, sealing tightly. Bake at 375° for about 1 1/2 hours.
Soften cream cheese. Mix all ingredients together in food processor. Form into ball and chill. Roll in chopped pecans. Serve with your favorite crackers.
Mix and bake 1 hour in a buttered casserole in a preheated oven at 350°.
Bake cornbread; cool and crumble in large bowl. Chop onions and celery; cover with water and boil until tender (using chicken bouillon cubes in water). Mix the following with cornbread: egg, pepper, butter, salt, poultry seasoning, sage and chicken broth (adding 1 can of broth at a time). Add onion and celery mix to cornbread mixture. Bake at 400° in 2 pans.
Beat flour, sugar, salt, baking powder and milk together. Put into casserole dish. Melt margarine and pour into middle of mixture. Do not mix. Pour can of peaches on top of margarine. Bake in 400° oven for 40 to 45 minutes. Will brown and crisp as crust rises to the top.