HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 425°. Remove shells and devein shrimp. Rinse well and drain on paper towels. Melt butter in oblong baking dish. Add garlic and 1 tablespoon parsley. Mix well. Add shrimp in single layer. Bake, uncovered, 5 minutes. Turn shrimp and sprinkle with lemon peel, juice and remaining parsley. Bake 5 minutes more or until pink. Overcooking will toughen. To serve, garnish with lemon wedges.
Boil chicken until cooked. Boil broccoli until tender. Mix cans of soup undiluted with 1 cup of mayonnaise; mix well. When chicken is done, debone and arrange in baking pan. Layer broccoli spears on top of chicken. Pour soup and mayonnaise mixture over top of chicken and broccoli. Combine bread crumbs with butter and layer next. Sprinkle cheese as last layer. Bake at 350° for 45 minutes.
Mix sugar, cocoa, butter and milk. Bring to a rolling boil and cook no longer than 1 minute. Remove from stove and add crunchy peanut butter and vanilla. Stir until dissolved. Add oatmeal (uncooked) and drop on wax paper.
Mix meat, egg, crumbs, onion, parsley, cheese and salt. Make very small (1 bite) meatballs and saute in skillet or in the microwave on bacon rack for 4 minutes; drain fat. Freeze half for soup next time.
Mix well; spread in a greased 13 x 9 x 2-inch pan. Bake 25 to 30 minutes in preheated 350° oven until golden brown. Cut and serve bite size pieces or larger.
Combine all ingredients in a large bowl. Spoon into muffin tins. Bake at 350° for 12 to 18 minutes.
In large bowl, mix flour, sugar, wheat germ, soda, cinnamon and salt. Beat egg; add vanilla, raisins and nuts to flour mixture and veggies with the milk. Mix until flour is moistened. Spoon into muffin pans. Bake about 25 minutes in a 350° oven. Makes about 18 muffins.
Coat chicken with flour mixture. Cook 10 minutes or until brown. Remove from skillet. Spoon off fat. Combine soup and water. Heat to boiling. Return chicken to skillet and cook until done, stirring occasionally.
Combine sugar, cream of tartar, salt and milk.	Stir over low heat until sugar dissolves. Cook until soft ball stage. Cool. Add butter or oleo, vanilla and pecans. Beat until creamy. Drop from large spoon onto buttered surface or waxed paper. Yield 1 1/2-2 dozen. Very good.
Mix beef, onion, brown sugar, catsup, mustard and beans in an ungreased 3-quart casserole. Cover and bake in a 375° oven until bubbly, about 45 minutes.
Mix all ingredients. Pour into buttered 2-quart baking dish. Bake at 350° for 35 to 40 minutes.
Cook macaroni	and drain. Hard boil the eggs. Smash egg yolks. Add sugar, vinegar, mayonnaise and mustard. Chop egg whites and chopped celery.	Add to macaroni.
Cream together. Pour over crust and put thinly sliced pears on top of mixture. Bake at 375° for 25 minutes. Top with cinnamon and sugar when it comes out. Garnish with whipped cream.
Thaw and drain spinach. Mix first six ingredients until well blended. Stir in cheese, spinach and onion. Pour into lightly greased 13 x 9-inch pan. Bake at 350° for 35 minutes.
Pour boiling water over oats; let stand. Sift together cinnamon, salt, sugars, oil and eggs. Mix well. Bake at 350° for 30 to 40 minutes. Raisins and nuts may be added if desired.
Spray 11 x 14 inch glass cake pan with Pam. Spread out one package of rolls in bottom of pan. Mix cream cheese, vanilla, sugar, and egg yolk with mixer until smooth. Spread over crescent rolls. Place 2nd package of rolls on top of mixture. Bake at 350 degrees for 25 minutes.
Dissolve yeast in warm water and add shortening, sugar, salt, egg and 3 cups flour. Mix until smooth. Add remaining flour, mixing with a spoon. Let it rise until it doubles in size.
Mix all ingredients together and pour into well greased loaf pan. Bake at 350° for 1 hour.
Mix all ingredients together. Grease and flour a Bundt pan. Bake at 350° for 1 hour and 15 minutes.
Mix together ingredients and put in baking dish. Preheat oven to 400°. Grease pan. Bake 25 minutes.
Cut broccoli into bite sized pieces. Slice mushrooms. Combine butter, garlic, mushrooms and half and half into saucepan. Simmer 10 minutes. Add broccoli and bring to a boil. Add salt and pepper to taste.
Mix together, press into spring-form pan. Reserve 3 tablespoons crust crumbs for topping.
Combine cream cheese, juice and rind, mixing until well blended. Add Cool Whip; then chill. Layer fruit in a 2 1/2-quart bowl. Spoon cream cheese mixture over fruit; sprinkle with nuts. Chill. Tastes really good!
Grease ovenproof dish. Arrange zucchini, tomatoes and onions. Cover with cheese. Mix eggs, Bisquick and milk. Pour over vegetable mixture. Bake at 400° for 20 minutes.
Scald milk and set aside. Combine dry ingredients and beat in egg yolks. Gradually add the scalded milk to the mixture. Pour over vanilla wafers and bananas layered in bowl.
In a saucepan, melt butter and chocolate. Stir in coffee, corn syrup, sugar and salt. Bring the mixture to a boil. Boil the sauce gently, without stirring, until thick and smooth, about 10 minutes. Stir in vanilla. Serve hot over ice cream, cheesecake or pound cake.
Cream together butter, eggs, sugar and vanilla. Sift dry ingredients and add to creamed mixture. Add chips and nuts. Drop by teaspoon on ungreased baking sheet. Bake 8 to 9 minutes. These will have soft centers when taken from oven. Will be chewy when cool. Bake at 350°.
Mix the first 4 ingredients; cover and refrigerate. Spread over cream cheese; serve with assorted crackers. Also good with meatballs, sliced ham or sausage. Yields 3 1/2 cups.
Brown hamburger and drain grease. Add spaghetti sauce to hamburger in skillet. Add corn and green beans to mixture and simmer for about 10 minutes. Pour hamburger mixture into large oven safe casserole dish (deep). Spread mashed potatoes over the top of the hamburger mixture until all the mixture is covered. Bake Shepherds Pie, uncovered, at 350° for 30 minutes or until mashed potatoes are brown on top. Add cheese after cooking if desired.
Beat egg whites and cream of tartar until stiff. Add sugar and vanilla. Beat until mixed well. Fold in crushed Ritz crackers and chopped pecans. Mix well. Pour into greased 10-inch pie plate. Bake at 325° for 20 to 25 minutes. Cool. Spread with well-drained strawberries. Top with 1/2 pint Cool Whip. Chill and serve.
In a large pitcher, combine limeade, apple juice and water. Shake vigorously. Put crushed ice in glasses. Pour in mixture. Top with maraschino cherries. Serves 6.
Mix cake mix together with frozen strawberries; then add Jell-O. Then add oil and eggs. Bake in a Bundt pan at 350°. Put frozen strawberries in powdered sugar and pour over cake.
Mix all ingredients until smooth. Place in greased casserole. Refrigerate all day or overnight.
Combine first 6 ingredients. Season tenderloin with the spice mix and let stand at least 2 hours. Heat oil in a large saute pan or skillet. Brown the medallions on both sides and remove. Add mushrooms and shallot and saute until tender. Replace the beef. Deglaze the pan with wine. Reduce wine by half. Remove the beef and finish the sauce with heavy cream. Return to the boil; simmer two minutes and serve.
Heat oven to 375 degrees. Remove wrappers from Hershey's kisses. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add flour to mixture, stir in semi-sweet chips. Mold scant tablespoon dough around each Hershey's kisses covering completely shape into balls. Place on ungreased baking pan. Bake 10 to 12 minutes, cool slightly. Remove from pan, cool completely, drip Hershey's chocolate over cookies. About 4 dozen.
Melt butter in heavy skillet. Add onions and mushroom soup. Cook until golden. Pour in chicken broth and heat to boiling. Stir in rice, cover and simmer gently for 10 minutes. Add rest of ingredients, cover and cook for 10 to 15 minutes or more.
Place onions, peppers and tomatoes on the garlic roll (half). Top with cheese. Bake at 350° for 10 minutes. Serve with spaghetti or linguini.
Use wooden or metal skewers. If using wooden skewers, place them in water for 30 to 60 minutes to prevent them from burning. Brush skewers with oil. Alternately thread fish, pineapple, onion and red and green peppers on skewers. Brush with oil. Place on hot grill and turn several times during cooking, until fish is done and vegetables are crisp-tender.
Combine all ingredients but the soda and popcorn; boil 5 minutes. Mix in the soda and pour mixture over popcorn that is on a cookie sheet. Bake for 1 hour at 250°. Stir occasionally.
Mix Cool Whip, pineapple and cottage cheese. Sprinkle dry jello and stir; mix well. Chill.
Prepare one box of vanilla instant pudding according to directions. Let thicken. Add one 8 oz. carton of Cool-Whip, mix well.
Place all ingredients in a blender. Blend until frothy. Serve immediately in tall glasses over crushed ice or chill well and serve in dessert cups. Serves 4.
Add ingredients to rice and water. Mix together. Put in lightly greased baking dish. Bake 50 minutes at 350°.
Prepare spaghetti sauce and set aside. Cook lasagna noodles as label directs; drain. On wax paper, combine crumbs, pepper and salt. In small dish with fork, beat eggs with water. Dip eggplant into egg mixture, then crumb mixture.
Chop in large bite size pieces the zucchini, yellow squash, green peppers, onions, sweet red pepper and mushrooms. Chop in small pieces the celery. Heat the onions, celery and green peppers in large deep skillet; add the stewed tomatoes (drained). Simmer until vegetables are hot. Add the zucchini, yellow squash, sweet red pepper, mushrooms, oregano and garlic salt (powder) to taste. Simmer until vegetables are cooked but still crunchy. Add the spaghetti sauce and heat until hot. Serve over the spaghetti (pasta) with grated cheese on top.
Sift the first 4 ingredients together. Add the remaining ingredients. Pour into greased 13 x 9-inch pan. Sprinkle 1/2 cup brown sugar and 1/2 cup chopped nuts over top. Bake 45 minutes at 325°.
Blend cocoa, flour and sugar. Add eggs and blend. Pour in 9 x 9 pan. Place pan in larger pan filled with 1 to 1 1/2-inches of hot water. Bake at 350° for 1 hour.
Combine all ingredients. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes. (It will get real brown.) Cool in pan. Frost with Pineapple Cake Frosting.
Arrange cooked chicken or turkey in baking dish and top with cooked broccoli. If fresh broccoli is used, separate it. Mix flour, salt, pepper and mayo in saucepan and gradually blend in broth and milk. Stir constantly over low heat until thickened. Pour over chicken and broccoli. Sprinkle top with paprika and dill weed. Bake at 350° for 25 minutes. Serves 4 to 6.
Beat eggs and mix with oil. Add dry ingredients and mix together. Blend in grated carrots. Add nuts and orange. (Cut orange in half and take pits and center out. Cut orange in chunks and pulverize in blender, skin and all.) Grease and flour 9 x 13-inch pan. Cook at 325° for 1 hour.
Mix all ingredients together. Put in casserole dish. Bake at 375° for 25 minutes. Top with 1 cup of crushed corn flakes, buttered, the last 3 minutes of cooking time. Can be frozen.
Preheat oven to 400°. Place a layer of saltine crackers on a foil-lined cookie sheet. In a saucepan, melt butter and brown sugar. Bring to a boil; boil for 3 minutes only. Spread over crackers. Bake for only 5 minutes at 400°.
Preheat oven to 450°. Bake pie crust for 5 to 7 minutes or until very light golden brown. Remove from oven and let cool. Reduce oven temperature to 325°.
Mix hamburger, bread crumbs, onion, soup and eggs as for meat loaf. Make into patties; dip in flour and brown on each side. Arrange in a greased baking dish. Mix celery soup, tomato soup and water. Pour over the patties and bake at 350° for 1 hour.
Drain fruit cocktail; mix rest of ingredients. Let set in refrigerator several hours or overnight before serving.
Preheat oven to 425°. Melt butter in a pan over hot water, add sugar and beat. Add eggs one at a time. Then add other ingredients. Mix well. Pour into unbaked pie shells. Bake at 425° for 10 minutes then 350° for 35 minutes.
Place in large microwave-safe bowl. Cook ingredients at 3 minute intervals until thick. It will take around 9 or 10 minutes. Whip batter in between each interval. When batter is ready, put into a baked pie shell.
Grind hazelnuts with walnuts and sugar in a food processor fitted with a metal blade. Grind until fairly fine, leaving a few small chunks. Transfer to a bowl. Chop apples fine in food processor; add to nut mixture. Stir in wine, orange juice and grated rind. Spoon into a bowl. Serve at room temperature or chilled, accompanied by matzos. Makes 8 servings.
Combine sugar, eggs and oil. Beat well after each addition. Stir in vanilla and pears. Bake in tube pan. Bake at 350° for 1 hour. Remove from pan and allow to cool. Glaze with 1 1/2 cups powdered sugar mixed with 2 to 4 tablespoons milk.
Mix oleo, sugar, eggs and almond extract. Add flour, dry milk, potato flakes and baking powder alternately with the milk. Mix well. Drop by tablespoon about 2 inches apart onto cookie sheet and flatten slightly. Bake at 350° for 8 to 10 minutes until very lightly browned.
Cook spinach according to package directions, adding salt and onions to water. When spinach is cooked, pour off most of excess water and add cream cheese to spinach. Heat, stirring, until cheese melts. Cover pan and let stand a few minutes, then serve. Serves 4.
Sift dry ingredients together. Mix egg and milk or orange juice. Mix liquid with dry ingredients only until well moistened. Stir in 1 cup fresh cranberries, sliced in halves and nuts. Bake in greased loaf pan about 1 hour, until toothpick comes out clean.
In a large bowl, combine sugar, salt and Crisco. Pour boiling water in bowl and stir until dissolved. Cool mixture. In measuring cup of warm water, add dry yeast and dissolve. Pour into cooled Crisco mixture. Add flour, 1 cup at a time. Rub top of mixture with Crisco and cover. Set in refrigerator to raise at least 4 to 6 hours (I leave it overnight). Punch down and let raise again in a warm place. Shape into 24 rolls and bake at 425° for 15 minutes. Butter the tops. Dough may be stored in refrigerator 4 to 5 days and used as needed.
Mix dry ingredients. Beat egg and buttermilk together. Mix with dry ingredients. Blend well. Add molasses and butter. Bake on hot griddle. Makes about 8 servings. Batter will be thick.
Combine sweet potatoes, sugar, salt, eggs, milk, margarine and vanilla. Mix well. Pour into baking dish.
Mix corn, eggs, milk and flour together. Sprinkle with salt, pepper and crackers and dot with margarine. Bake at 300° for 1 hour. This is done when knife inserted comes out clean.
Remove sausage from casing; chop. In Dutch oven, brown sausage; drain fat. Add remaining ingredients except mustard. Simmer, covered, 1 hour or until lentils are soft. Stir in mustard. Remove and discard bay leaf before serving. Yield: 6 servings.
Fry and drain the bacon, hamburger and onion. Mix all ingredients together and bake for 30 minutes at 350°.
Combine graham crackers, sugar and butter; put in bottom of a 12 x 8-inch glass pan. Combine in a separate bowl the eggs, cream cheese and 1/2 cup sugar. Spread over graham cracker crust. Bake at 350° for 15 minutes, or until custard is solid. Cool. Pour blueberry topping over custard. Spread whipped cream over blueberry filling. Sprinkle graham cracker crumbs on the top (if desired). Chill.
Heat oven to 425°. In large skillet, cook onion in shortening until tender. Remove from heat. Stir in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in tomatoes. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in bologna, carrots and beans. Heat to boiling. Pour into 8 x8 x 2-inch ungreased baking pan. Drop 8 or 9 tablespoons of biscuit dough onto hot vegetables. Bake, uncovered, 25 to 30 minutes or until biscuits are golden brown. Serves 5.
This one won't crawl. Put everything in mixing bowl and blend on low 1 minute. Then beat on medium 2 minutes. Pour into 12-cup Bundt pan sprayed with Pam. Bake at 350° for 50 to 55 minutes. Cool in pan 20 minutes, then remove and put on a rack to cool completely. Sprinkle with powdered sugar and serve.
Blend cheese and butter. Add flour, then nuts and pepper. Roll into a log 1-inch in diameter and chill until firm. Slice onto a cookie sheet and bake at 400° for 10 minutes.
Place butter, chocolate, vanilla and nuts into a large bowl. In a large saucepan, place sugar and evaporated milk; bring to a full rolling boil and continue to boil for 8 minutes, stirring constantly. Remove from stove and pour over chocolate mixture. Stir until margarine and chocolate dissolve, then pour into a large greased platter or pan. Set aside or put in refrigerator until firm enough to cut into small squares. Makes 5 pounds.
Drain beans and rinse with cold water. Add sugar, vinegar, oil, salt and pepper to mixture. Mix and let stand several hours before serving.
Preheat oven to 350°. In a large bowl, combine cake mix and butter. Using 2 knives, cut over and over until mixture is coarse and crumbly. Press mixture to bottom and halfway up sides of greased 13 x 9 x 2-inch pan, reserving about 1/4.
Saute chicken with garlic and onions until chicken is brown and onions are soft. Add chicken stock and white wine. Cook 5 to 10 minutes. Stir in tomatoes, balsamic vinegar and sage. Cover partially and simmer over medium heat, stirring occasionally for 30 minutes. Uncover and cook 5 to 10 minutes if sauce needs to thicken. Salt and pepper to taste.
Cook macaroni and drain. Mix all ingredients, reserving 6 slices of cheese. Pour into a lightly greased casserole dish. Top with reserved cheese. Bake at 350° until cheese is melted and milk is about gone.
Cut up squash and boil with 1/2 of onion until tender. Drain. Mix squash, soup and remainder of onion. Add 1 cup stuffing and mix. Pour into casserole dish. Mix other cup of stuffing with butter and sprinkle over top of casserole. Bake 30 minutes at 350°. Bake until almost done and then add cheese and top and cook until melted.
In a large pan add Ranch Style beans, tomatoes, cubed potatoes and onions. Cook to boiling; continue to boil and add frozen meat to mixture. Continue to boil rapidly and flake off with a fork as it browns. When meat is all browned, soup will be ready. With cornbread, it makes a complete meal.
Place chocolate chips and peanut butter in pan. Heat until chocolate chips are completely melted. Add the chow mein noodles. Mix the noodles by using one or two forks or spoons as though you were tossing a salad to get them evenly coated. Lay a piece of waxed paper over two cookie sheets. Drop golf ball size clusters on the covered cookie sheets to cool and set. Add a few colored candies as eggs in the nests.
Melt margarine in deep casserole in oven. In bowl, mix flour, sugar, cinnamon and milk. Pour batter over melted margarine in casserole. Spoon peaches, with juice, evenly over batter. Do not stir. Bake at 350° for 30 to 40 minutes.
Combine chocolate and butter in saucepan. Cook over low heat; stir constantly, until melted. Cool. Combine sugar, flour, eggs and vanilla in large bowl. Add chocolate mixture. Stir until smooth. Spoon batter into paper-lined muffin pans. Bake at 325° for 35 minutes. Makes 2 dozen.
Combine flour and brown sugar. Cut in margarine until fine crumbs form. Add 1/2 cup finely chopped nuts and coconut. Remove 1/2 cup and set aside. Press remaining crumbs in bottom of greased 13x9 pan. Bake at 350 degrees for 12-15 minutes. Beat cream cheese, sugar, eggs and vanilla in small bowl until smooth. Spread over hot baked crust. Return to oven and bake 15 minutes longer. Mix sugar, cornstarch and add water gradually. Stir in blueberries and mix until thickened. Spread over cream cheese. Sprinkle reserved crumbs over top. Bake an additional 10-15 minutes.
Cut each biscuit round in half. Place in greased 9x13 pan curved side up. Boil first 4 ingredients for 5 minutes & pour over biscuits. Bake 450 for 8-10 min. May be served as a breakfast treat. Best served warm, but may be served later.
Bake a sugar cookie dough on a pizza pan. Mix together the above ingredients. Spread mixture over cooled cookie dough.
Put ingredients into microwave-safe mixing bowl. Cover and microwave on High for 2 minutes. Remove mixture and beat until smooth. Pour into buttered dish. Let cool and cut into serving pieces.
Toss cabbage, green pepper, onion and carrot in large bowl. Blend oil, vinegar, sugar, salt, mustard and pepper in a jar. Shake well to blend. Pour over greens and toss to coat. Cover and place in the refrigerator overnight to blend flavors.
Mix ingredients together. Put into a greased 13 x 9 x 2-inch pan. Sprinkle on top 1 cup corn flake crumbs or cracker crumbs mixed with 3 tablespoons melted oleo. Bake 45 minutes at 375°.
Mix flour, sugar and beer together and pour into a lightly greased loaf pan. Bake at 350 degrees for 45 minutes. Pour melted butter over loaf and return to oven for an additional 10 minutes.
Using a food processor cut cheese and pimento with slicer disk. Exchange blade to steel blade and mix rest of ingredients until right for spreading. Will refrigerate for several weeks. This can be made by mashing with a fork.
Fry pork chops in small amount of grease real fast until they are brown on both sides. Put the rice in bottom of a large casserole dish. Begin layer of onions (slice round) and a layer of bell peppers. Lay the browned pork chops on top and layer with the onions and bell peppers on top. Add the soup and water. Cook in oven, covered with tinfoil, for 1 hour.
Dissolve Jell-O and sugar in boiling water. Add cold water and juices. Place in clean milk cartons or plastic soft drink bottles, leaving room for expansion when frozen. Place in freezer for at least 8 hours.
Pour coffee in glass. Add milk and sugar. Then add cubes of ice. Make ice cold. So refreshing.
Open can of salmon and take out bones. Put in bowl and add flour, meal, salt and onions. Add just enough water to mix up good. Make patties and fry in hot cooking oil until brown. Drain on paper towel to get off excess oil.
Bake yellow cake mix in 9 x 13-inch pan at 350° for 30 to 35 minutes. Cool cake. Blend in vanilla instant pudding with 1 1/2 cups milk; add this to cream cheese and 1/2 cup of milk. Add large can of crushed pineapple, drained and spread on cake. Spread Cool Whip on top of that and sprinkle almonds on top.
Mix first 6 ingredients and shape into 15 (1-inch) balls. Broil until brown. In a saucepan, combine tomato juice, chili powder and pepper. Bring to a boil. Add the meatballs; cover and simmer gently for 20 minutes, stirring a few times. Yields 5 servings.
Flake crabmeat; mix with bread crumbs, mayonnaise and seasonings. Fill buttered ramekins (seashell dish). Cover with buttered crumbs and bake in preheated moderate oven (350°) for 30 minutes. Makes 4 servings.
Mix together and chill. Just before serving, scoop pint of ice cream on top of punch.
In casserole dish, mix all ingredients together. Bake 35 minutes at 350°.
Boil water and sugar. Let cool. Add orange juice, limeade, ReaLemon and vodka. Put in freezer.
Mix ingredients; roll into small balls. Chill and eat. Serves 10 to 12 children.
Mix nuts and cherries. Add pineapple, sour cream, sugar, lemon juice, salt and strawberries. Add banana. Freeze in glass loaf pan or something similar. Slice as needed. Keeps a long time.
In the morning, mix yeast and 1 cup warm water together. Set aside until dissolved. Add sugar and potato flakes; set aside until evening. To make bread mix starter, add the 3 teaspoons sugar, 2 1/4 cups warm water, corn oil and bread flour. Mix with starter; set aside overnight. Knead dough and separate. Put in 3 small pans, also keep enough for rolls. Let set and rise all day. Bake in afternoon.
Bring pineapple to a boil. Add 1 small carton small curd cottage cheese and stir until dissolved. Fold in remaining ingredients. Chill and serve.
Cook all until tender. Add thickening: 1/4 cup flour and milk (more or less flour to desired thickness).
Thaw and drain spinach. In a 2-quart casserole dish, mix spinach, soup, 1/2 package of dressing and melted Cheez Whiz. Sprinkle extra dressing on top and bake at 350° for approximately 30 minutes.