HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine rice and parsley. Pack into an ungreased 5 1/2-cup ring mold. Turn out at once on warm platter. Serve with Shrimp Creole. Makes 6 servings.
Cook meat until brown; stir in taco mix. Let cool. Place lettuce, tomatoes, onions, beans, olives and cheese in a bowl. Add cooled meat and crushed bag of chips. Mix Imo and Uncle Dan's mix in blender. Add to salad and blend together.
Mix ingredients together until smooth. Drop by teaspoons on a greased and floured cookie sheet. Sprinkle with sugar and bake at 350° for 6 to 8 minutes.
Whip the whipping cream until fluffy and smooth. Blend with sour cream, lemon juice, sugar and salt. Fold in pineapple, cherries and bananas. Freeze overnight in muffin tins lined with paper liners or a glass 9 x 13-inch cake pan. Cut into individual servings and serve on lettuce leaf. Serves 12 to 14.
Cut potatoes and onions into 1/4-inch slices. Alternate slices, slightly overlapping, in a single layer in a 13 x 9 x 2-inch baking dish. Combine the next 5 ingredients; drizzle over potato and onion slices. Cover and bake at 400° for 40 minutes. Sprinkle with paprika and bake, uncovered, for an additional 20 minutes. Yields 8 servings.
Mix syrup, milk and sugar in double boiler until sugar is dissolved. Cook, uncovered, for 1 hour, stirring occasionally. Remove from heat. Stir in butter and vanilla. Beat for 30 minutes or until thick. Serve over ice cream or pound cake. Makes 2 cups.
Coat the chitlins in the flour and pepper mixed together. Place them in the oil in a skillet over medium heat. Cook slowly, about 10 minutes on each side, turning until crispy and brown all over. Drain on paper towels.
Dissolve yeast in warm water. Add oil, salt and beaten egg. Add 3 cups flour. Make a well with rest of flour and add yeast mixture. Knead until smooth and elastic. Add more flour, if needed. Let rise until double in bulk and punch down. Pinch off pieces and roll about the size of your finger. Put on cookie sheet and bake at 325° until brown. Do not let rise again. Sprinkle with garlic salt and oil after baked.
Mix cream cheese and marshmallow cream on medium speed until well blended. Serve with assorted fruits (apples, grapes, strawberries, etc.).
Steam cauliflower until tender. Add sliced eggs, mayo, lemon juice, salt and pepper. Stir gently and serve.
Brown meat in batches in a large, heavy frying pan. (Don't put too much meat into the pan at once; it will cause the meat to turn grey instead of brown.) Saute garlic and onion with last batch of meat. Return all meat to pan. Sprinkle chili powder over meat; mix well. Add tomato sauce, sugar, salt, half the olives and all the diced chiles. Simmer over very low heat for 15 minutes.
Preheat oven to 400°. Scrub and pierce potatoes. Bake on cookie sheet for 45 minutes and cool briefly. Halve lengthwise; remove flesh leaving 1/8-inch shell. Raise heat to 500°. Combine butter and soy sauce. Brush both sides of shell with butter mixture. Place on cookie sheet with outside up and bake 8 to 10 minutes.
Grease and flour 2 loaf pans. Bake 1 hour at 325°.
Mix Italian dressing together as directed on package. Set aside. Cut chuck roast into chunks; cut off fat and take out bone. Add	meat, dressing and remaining ingredients in a crock-pot.	Cook on low all day. Pull meat into shreds, if desired. Serve on buns. This is really good with a slice of Cheddar cheese.
Scald milk. Sift in corn meal and cook until thickened. Add salt, sugar, shortening and beaten egg yolks. Blend thoroughly and add baking powder. Fold in stiffly beaten egg whites. Turn into greased baking dish and bake in hot oven at 400° for 20 to 25 minutes. Serve with a spoon from dish in which bread was baked. Serves 6.
Peel shrimp. Dissolve bouillon in hot water. Add cornstarch and pepper. Stir in lemon juice and soy sauce. Stir and set aside. Heat wok to high. Add oil; add green onions and green pepper. Stir-fry. Remove. Add shrimp. Stir-fry 2 to 4 minutes until done. Stir in lemon juice mixture. Cook until thickened and bubbly. Add green onions and peppers. Cover and cook 1 minute. Serve over rice.
Add baking soda to sour cream; set aside until needed. Cream butter and sugar. Add eggs; beat one at a time. Add sour cream-baking soda mixture. Add bananas, then flour, sifted with baking powder and salt. Add vanilla last. Bake at 350° in a greased Bundt pan, sprinkled with flour.
Mix and pat in bottom of 13 x 9-inch pan. Bake at 350° for 15 minutes. Cool.
Sift dry ingredients together in a large bowl. Add pecans and mix. Mix remaining ingredients and pour into dry ingredients. Stir enough to dampen all ingredients and pour into 2 loaf pans. Bake at 350° for 1 hour.
In a heavy skillet or wok, heat sesame oil. Quickly saute green beans and asparagus until skins wrinkle. Add sherry, soy sauce and chicken stock and simmer until tender. Toss with toasted sesame seed.
Combine in a large bowl. Place noodles in a large lasagna pan and spread 1/2 the cottage cheese mix over, 1/2 the meat mixture. Put 1/2 a 1 pound bag Mozzarella cheese over this. Then repeat with noodles, cottage cheese, meat and don't put the rest of the Mozzarella on top until done, then melt. Bake for 45 minutes at 350°.
Cream sugar and Crisco; add eggs 1 at a time. Blending flour and whipping cream, add salt and flavoring. Start with cold oven; bake at 350° for 1 1/2 hours.
Place milk and salt in a large pan over medium heat. In a separate bowl, thoroughly mix the sugar and egg yolks and add to the milk. Mix cornstarch and water and add to milk, sugar and egg mixture. Stir constantly over medium heat until mixture thickens and boils. Take off stove and stir in vanilla. Pour in 1 large or 10 small bowls. Let cool. Sprinkle with powdered cinnamon. Refrigerate.
Mix with a mixer the sweet potatoes, 1/3 cup margarine, eggs, sugar, milk and vanilla. Put in 9 x 13-inch baking pan.
In large bowl, beat eggs, sour cream, water and oil together until smooth. Add cake mix and dry pudding. Stir in chocolate chips. Pour mixture into a well buttered Bundt pan. Bake at 350° for 1 hour. Cool. Sift confectioners sugar on top.
Slice steak into strips. Saute with onion and green pepper (if desired) in oil. Stir in spaghetti sauce, salt and pepper. Cover; simmer 10 minutes or longer, if desired. Serve over pasta of your choice or rice.
Make sugar cookie mixes as directed on box. Spread on an ungreased large cookie sheet. Bake for 15 to 20 minutes. Add cinnamon and nutmeg to apple pie filling, if desired. Crush apples with a potato masher, if desired. Remove cookie crust from oven. Spread apples on top. Heat up caramel until it can be dribbled over the top of the apples.
Heat oven to 350°. Place apple pie filling in a cake pan. Mix remaining ingredients until crumbs form. Sprinkle crumbs over apples and bake for 30 to 40 minutes.
Cream butter and cream cheese. Add flour. Form 50 balls from dough. Chill. Roll into triangles on powdered sugar. Fill with small amount (about 1/2 teaspoon) pastry filling. Roll up triangle, sealing in filling. Bake at 375° for 15 minutes. When cool, dust with additional powdered sugar.
Batter: Combine in sifter the sifted flour, salt and baking powder. Beat egg until thick and lemon colored. Add oil; stir in milk; amount depends upon thinness of coating desired. Slice onions approximately 1/4 inch thick. Heat oil. Dip only a few rings at a time in hot oil; cook until golden brown. Rings may be kept warm on a cookie sheet in low heated oven.
Cook marshmallows, milk, cocoa and pinch of salt in double boiler until marshmallows dissolve. Cool. Add vanilla, lemon juice or rum or orange juice or 1 tablespoon of any juice you prefer. Fold in Cool Whip or whipped cream. Pour in a baked pie shell and chill. Cover with Cool Whip or whipped cream and top with pecans.
Chop basil leaves, stem spinach and mince garlic. Melt butter in heavy saucepan over medium heat. Add garlic and saute 2 minutes. Stir in broth and tortellini and bring to boil. Reduce heat. Mix 1/4 cup Parmesan cheese into soup. Simmer until tortellini are just about tender. Add tomatoes, spinach and basil. Simmer 2 more minutes. Serve, passing additional Parmesan cheese. Serves 4 to 6.
Dip shrimp in mixture and fry. Can "dribble" mixture into oil and it will make "chips."
Preheat oven to 350°. Melt oleo. In mixing bowl, put butter, rice, celery, onion, soup and water. Stir to blend. Add broccoli and cheese slices. Stir well. Place in casserole dish (13 x 9 x 2-inch). Bake 40 minutes, uncovered. Remove from oven and spread prepared stuffing mix evenly on top. Bake 20 minutes more.
Dissolve cubes in hot water. Add to cream cheese and garlic powder. Beat until smooth and creamy. Serve with celery sticks, carrot sticks, cucumbers, green pepper, radishes, fresh broccoli and cauliflower.
In a small skillet, heat and stir the 1/3 cup of sugar over medium heat, until sugar melts and becomes golden brown. Quickly pour caramelized sugar into a 3-cup ring mold, tilting to coat bottom and sides. In a bowl, beat eggs. Stir in milk, the 1/4 cup of sugar, vanilla and salt. Pour into caramelized coated mold.
In a saucepan, mix all ingredients together and bring to a boil. Is good on ribs, chicken or pork chops.
Add water to raisins and sugar. Boil until even with raisins and raisins are done.
Dissolve yeast in warm water. Make a well of flour, sugar and salt in large mixing bowl. In center, add beaten eggs, yeast mixture and milk. Gradually incorporate dry into wet ingredients until dough forms. Knead in the margarine. Knead well in bowl. Cover and let rise 2 1/2 hours. Punch down gently. Cut into 12 pieces. Arrange in well greased 9 x 13-inch pan. Cover and let rise until doubled. Bake at 425° for 15 minutes and at 375° for 20 minutes.
Melt butter. Blend in flour and seasonings. Stir in broth and cream. Let boil until it thickens. Add chicken, peas and carrots. Stir well. Pour in shallow casserole dish. Bake until hot through. Top with paprika pastry. Bake at 425° until pastry is brown. Serve hot from the oven.
Melt 2 sticks margarine and beat with eggs and sugar. Beat for 20 minutes. Melt 1 1/2 sticks margarine and stir with crushed graham crackers. Press into a 9 x 13-inch pan for crust. Drain pineapple and save juice. Spread margarine, sugar and egg mixture on crust. Spread pineapple on for next layer. Split bananas lengthwise and dredge in pineapple juice for the next layer. Spread Cool Whip on top of bananas. Drizzle chocolate syrup over Cool Whip. Sprinkle with nuts and finish with maraschino cherries. Freeze for at least 1 hour or cool for 2 to 4 hours.
Mix all ingredients. Put in a 10-inch pie plate on bake pan (grease). Bake at 375° for 45 minutes. Let stand about 10 minutes before serving.
Cook noodles according to package directions; drain. Place in cold water until ready to use. Saute beef, pork sausage, onion and garlic; drain off fat. Add olive oil, tomato puree, tomato paste, seasoning salt, pepper, parsley, basil and oregano. Cover and simmer for 30 minutes.
For this amount you will need two, 9 x 13 inch baking pans. Mix together the oatmeal and bran and toast in a 350° oven for 10 minutes. Mix together the honey, oil, water and almond extract. Toss the honey mixture with seeds, add dates and nuts, if using. Then toss this together with oats mixture.	Mix until well incorporated. Return to the oven and bake for 20 minutes more, stirring every few minutes. When the baking is done, add the raisins.
Prepare your favorite homemade bread dough or use Rich's frozen bread dough, thawed. Butter a 10-inch pie dish well. Press dough into bottom and up sides of dish.
Mix together ingredients and pour into an unbaked pie shell. Bake in a 450° oven for 15 minutes. Reduce heat to 325° and bake for 30 minutes or until done.
Combine chocolate chips, butter and corn syrup in medium saucepan. Stir over low heat until melted and smooth. Remove from heat. Stir in vanilla and sugar. Add Rice Krispies, mixing lightly until coated. Spread in a 13 x 9-inch buttered pan. Chill until firm. Store in refrigerator. Makes 48 bars.
Combine first 3 ingredients. Dredge fillets in mixture. Place skin side down on greased baking sheet. Combine Cajun seasoning and seasoned salt. Sprinkle over the fillets. Drizzle with butter. Bake at 400° for 30 minutes or until golden and fish flakes. Garnish with lemon wedges on plates to serve. Serves 4. Preparation Time: About 40 minutes.
Combine diced chicken and juice with other ingredients; put in a 9-inch baking dish. Slice 3 to 4 hard-boiled eggs and put on top. Top this with 2 cups crushed potato chops. Bake in a 450° oven for about 20 minutes. Serves 6 to 8.
Partially freeze meat, then slice thin in 1/4 x 2-inch pieces. In large bowl, combine soy sauce, 1 tablespoon oil and pepper to taste. Add beef; toss to coat well. Let stand several hours in refrigerator. Drain beef, reserving marinade. In wok or skillet, heat ginger and garlic in oil. Add beef; stir-fry about 5 minutes. Remove beef with slotted spoon. Add vegetables to skillet, 1 or 2 kinds at a time, stir-frying each for 3 to 4 minutes. When all vegetables have been cooked, except tomatoes, return all to the skillet or wok. Combine reserved marinade, broth and cornstarch. Pour over mixture and cook until bubbly. Add tomatoes and cook until heated through. Serve over hot rice.
Combine egg, milk, sugar and oil in a large bowl. Add pancake mix; stir just until mix is moistened. Spoon into well-greased muffin cups, 3/4 full. Bake at 425° for 15 to 18 minutes until golden brown.
Melt the chocolate over hot water. Blend in coffee and liqueur. Add egg yolks, one at a time. Stir in vanilla and cool slightly. Beat egg whites with cream of tartar until soft peaks form. Add sugar; beat until stiff and not dry. Gently fold egg white mixture into chocolate mixture. Turn into crust; freeze until firm. Top with whipped cream when serving.
Cook spinach with onion until thawed. Beat eggs and milk. Add other ingredients and mix with spinach. Bake in greased casserole 20 to 30 minutes at 350°.
In a large bowl, combine first 4 ingredients and blend thoroughly. Using about 1 teaspoon of dough for each cookie (rolled into a log), bake on an ungreased cookie sheet in 350° oven for 12 to 15 minutes. Cool thoroughly. Melt chocolate and shortening over hot, not boiling, water. Remove from heat. Dip ends of cookie in chocolate and then nuts. Place on waxed paper until firm.
Boil brown sugar, butter, Karo syrup, salt and vanilla for five minutes. Remove from heat and add baking soda. Pour over popcorn and mix. Bake at 250° for 1 hour, stirring every 15 minutes.
Mix together cream cheese and sour cream. Add olives, chilies, pimentos, green onions, cheese and jalapeno. Spread on tortillas. Roll up and slice. Serve with hot sauce.
In a large saucepan, heat butter. Add onion and saute for 3 minutes. Add water and bouillon cubes. Heat to boiling, until cubes dissolve. Add broccoli (chopped) and garlic powder. Cook for 2 minutes. Add noodles and cook until tender. Add cheese and stir until melted. Add milk and pepper. Stir constantly. Makes 4 quarts. May be frozen.
Brown beef, drain. Add green peppers and onion. Add chopped tomatoes, beans, chili powder and Cheez Whiz. Simmer 15 minutes. Serve over corn chips with lettuce.
In a large bowl stir together sugar and fruit. Bring to a full rolling boil and boil for 30 minutes.
Preheat oven to 350 degrees. In a large bowl, cream butter, shortening and sugars until fluffy. Add egg and vanilla; beat until smooth. In a medium bowl, combine flour, baking soda and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in white chocolate and macadamia nuts. Drop teaspoonfuls of dough 2 inches apart onto an ungreased baking sheet. Bake 8 to 10 minutes or until lightly browned. Transfer cookies to a wire rack to cool. Store in an air tight container. Yields: about 4 1/2 dozen cookies.
Blend sugar, margarine and Crisco thoroughly. Add eggs, one at a time. Beat all the ingredients about 5 minutes. Add almond flavoring. Add vanilla flavoring.
Combine lemon juice, butter and sage. Pour over fish. Marinate in refrigerator at least 1 hour. Remove fish from marinade, reserving marinade. Broil fish until it flakes easily when tested with a fork, brushing occasionally with marinade.
Combine first 4 ingredients and spread evenly in a 9-inch pie shell. Place in refrigerator until set. Combine remaining ingredients and pour over cheese mixture. Bake at 350° for 1 hour and 5 minutes. Cool. Top with whipped cream.
Mix mayonnaise, sugar, milk, salt and pepper until creamy. Slice cucumbers into mixture and toss to coat. Chill and serve.
1. Cook onion, green pepper, and celery in cooking oil until tender. Add all other ingredients except cheese. Mix. 2. Place in casserole dish. Sprinkle with cheese if desired. Heat throughly in a 350° oven. Yields 6 servings.
Preheat oven to 350°. Spray 3 pans or as many as you like with vegetable spray. Divide frozen dough into 3 equal parts; freeze 2 parts while you work. Press dough evenly into 1 of the pans. Gently push to the edge. Repeat steps with other dough. Bake cookies for 12 to 15 minutes; cool. Frost cookies; press candies into cookies.
In medium mixing bowl, combine all ingredients. Cover; chill for up to 4 hours, stirring once or twice. Serve with a slotted spoon. Makes about 2 1/2 cups salsa.
Combine sugar and eggs in a heavy saucepan, stirring well. Cook over medium heat, stirring constantly, until sugar dissolves. Remove from heat. Add remaining ingredients, stirring mixture well. Spoon mixture into a greased and floured 15 x 10 x 1-inch jellyroll pan. Bake at 400° for 15 minutes or until golden brown. Cool and cut into squares. Yield: about 3 dozen.
Mix in order given. Store in fridge for 4 to 5 weeks. Bake for 20 minutes at 400°.
Cook broccoli stems 3 minutes; cook flowers 2 minutes. Chill in cold water. This can be done ahead of time. Put broccoli in large bowl; add diced, hard-boiled eggs, celery and onion, cut in thin slices; two kinds of olives, the mayonnaise and creamy Italian dressing to taste. You can also season with salt and pepper.
Place chicken breasts in a Pyrex dish, 9 x 13-inch. Combine rice and soups. Pour over chicken. Sprinkle Parmesan cheese and parsley together. Cover with foil and bake 45 minutes (30 minutes covered and rest uncovered) at 350°.
Combine dry ingredients. Cut in shortening. Mix egg and lemon juice and add enough water to make 3/4 cup. Add egg mixture to flour and shortening. Mix until well blended. Refrigerate at least 1 1/2 hours. Stays well in refrigerator for several days. May divide dough and freeze.
Mix cocoa, sugar and milk in boiler; bring to a boil at medium-high temperature. Boil for about 2 minutes, stirring constantly. Take off stove and add margarine and oatmeal. Mix and drop by teaspoonfuls onto waxed paper.
In saucepan, combine margarine, water, Wesson oil and cocoa. Let it come to a boil and mix well with flour and sugar. Add buttermilk, soda, vanilla and eggs. Bake for 30 minutes at 350°.
*Flavor of Jello depends on color you want cookies to be. If you want 2 different colors, use only 1/2 pkg. of each color after dividing dough in half.
Cream together sugar, milk, egg and vanilla. Sift flour, salt and baking powder. Add to creamed mixture. Bake at 375° until done.
Salt and boil macaroni and let cool. Add shrimp, peas and celery to cooled macaroni. After mixing cream cheese and mayonnaise together, toss with other ingredients. Season with salt and pepper. Serve on a bed of lettuce.
Grind or finely mince apricots; add coconut and condensed milk. Mix well. Make into 1 inch balls and roll in powdered sugar. Store in air tight container.
Mix and spread on cookie sheet with sides. Mixture will be thick. Spread with spatula to wafer thin thickness. Pour egg white, unbeaten on mixture. Spread with fingers; pour off excess. Sprinkle 1 cup pecans over top. Bake at 300° for 40 minutes. Cut while hot.
Drop on greased cookie sheet. Sprinkle with sugar. Bake at 375° for 10 to 12 minutes.
Cream together butter, poppy seed and mustard. Butter between sourdough slices; save some butter for outside of bread. Put a Swiss cheese slice between each. Use remaining butter and put 1/2 strip bacon on top of each slice. Place on foil but keep top open. Put foil on cookie sheet and bake at 350° for about 20 minutes. Pull apart to serve. Delicious!
Combine sugar and flour; seal in airtight plastic bag.	Place chocolate chips, coconut, and pecans in an airtight plastic bag; seal. Place both bags in a gift container. A pie plate wrapped in cellophane makes a great gift!
Cream 1/3 cup shortening and sugar. Sift and add salt, flour and baking powder. Mix together milk, vanilla and egg. Add, alternating with flour mixture. Place whole berries over. Blend flour, oleo and sugar. Put on top. Pour in 13 x 9-inch pan; bake at 375° for 40 to 45 minutes.
Heat oven to 300 degrees. Cream butter and sugar. Beat in egg yolks until light and fluffy. Dissolve soda in buttermilk. Beat into butter mixture. Combine 2 1/2 cups flour and spices. Add to creamed mixture with jam. Beat egg whites until stiff and fold into batter. Combine remaining flour with pecans, raisins, and dates. Fold into batter. Pour into well greased and floured 10 inch tube pan. Bake 3 to 3 1/2 hours or until tooth pick inserted into center of cake comes out clean. Place cake on wire rack to cool. When completely cool, take piece of cheese cloth large enough to wrap cake completely. Soak cloth in Brandy. Remove cake from pan. Wrap cake tightly with soaked cheese cloth. Tightly wrap in aluminum foil and allow to age 4 to 6 weeks in cool place.
Preheat oven to 350°. Combine flour, sugar and cocoa; cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of 13 x 9-inch pan. Bake 15 minutes. Combine in saucepan over medium heat 1 cup chocolate chips, condensed milk and vanilla. Pour evenly over prepared crust. Top with nuts; add remaining 1 cup chocolate chips. Press down firmly. Bake 20 minutes or until set. Cool. Chill if desired. Cut into bars.
Cube cheese and place in crock-pot on low heat. Brown hamburger. Drain fat and add to crock-pot. Add chili and green chilies. Mix together over low heat until cheese is melted. Serve warm with your favorite dipping style chip. This has a nasty name but tastes great! My wife, Ann, got this one from co-worker, Bob Kenward, when she worked at OTC.
Cut bread in 1/2 inch sticks. Place on cookie sheet in 200° oven until dry. Mix salad oil and peanut butter until well blended. Roll sticks in oil and peanut butter mixture until well coated, then in brown sugar until well coated. Put on cookie sheet and place in refrigerator until firm. Keep covered in cookie tin or other covered container. Will keep for weeks.
Mix all ingredients. Bake in 9 x 13-inch pan at 350° for 30 to 40 minutes, until golden and slightly crispy on edges.
Combine cheeses and set aside. Brown ground beef or sausage, onion and garlic in large skillet or saucepan. Add spaghetti sauce, water and oregano. Bring to a boil. Reduce heat and simmer for 10 minutes. Add 1 cup of sauce to cooked shells. Spread 1/2 of shell sauce mixture in bottom of a 13 x 9 x 2-inch pan. Top with 1/2 of cheese mixture and 1/2 of remaining sauce. Repeat, ending with sauce. Cover with foil and bake at 350° for 30 to 40 minutes. When mixture is hot and bubbly, remove foil and bake additional 10 minutes. Makes 6 to 8 generous servings.
Core cabbage and break off into leaves. Cook leaves in microwave in a small amount of water for 5 minutes to soften. Season ground beef well with salt and pepper. Add egg, 1/2 cup bread crumbs and grated onion. Lay out cabbage leaves, and stuff each leaf with ground beef. Roll up leaves; secure with toothpicks if necessary. Cut up remainder of cabbage and put into the bottom of a big pot. Place cabbage rolls on top. Add the tomato sauce, bay leaf, cranberry sauce, brown sugar, white raisins and a pinch of sweet-n-sour salts. Serve with rice. Delicious!
In a large mixing bowl, combine milk and instant vanilla pudding. Beat on low for 2 minutes. Add sour cream and whipped cream and blend in. In a 9 x 13-inch dish, layer vanilla wafers, bananas and pudding mixture. Refrigerate for 4 hours or until wafers soften. Serves 6.