HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat soup. Add cream cheese. Stir until melted. Add celery and green onions. Mix gelatin with 1/4 cup water. Add to soup mix. Add shrimp and mayonnaise. Spray Pam in shrimp mold. Pour mix into pan. Chill several hours or overnight. To remove mold from pan, put bottom of pan in warm water about 30 seconds to loosen. Flip over onto serving tray and tap gently.
Mix ingredients together and form into a ball. Roll ball in finely chopped nuts or garnish any way you desire.
Scald milk. Stir in sugar, salt and shortening. Cool to lukewarm. Sprinkle or crumble yeast into water. Let stand until dissolved. Stir. Add lukewarm milk mixture. Add about half the flour. Beat until smooth. Stir in additional flour. Turn out onto lightly floured board or pastry cloth and knead. Place in a greased bowl and brush top lightly with shortening. Cover and let rise in a warm place free from draft until doubled in bulk. Punch down and shape into rolls. Let rise until doubled in size. Bake at 425° for 15 to 20 minutes depending on shape of roll.
Sprinkle inside of hens with salt. Tuck legs. Place in a microwave dish, cover with plastic wrap and microwave at half power for 5 minutes. Combine remaining ingredients. Brush hens with sauce; grill about 20 minutes, brushing with sauce several times.
Cook beef and onion in a Dutch oven over medium heat, stirring until beef crumbles and is no longer pink; drain. Return mixture to pan. Stir in tomatoes, next 7 ingredients and chili powder; bring to boil. Reduce heat; simmer, stirring occasionally, 30 minutes. Stir in green beans or kidney beans, carrot and zucchini. Simmer, stirring occasionally, 15 minutes. Stir in pasta. Sprinkle each serving with cheese. Yield: 10 cups.
Fill medium bowl half full with crushed ice. Arrange shrimp on ice. Place bowl in center of large platter. Place salsa and guacamole dip in small bowls at each end of platter. Fill remaining area on platter with tortilla chips. Makes 16 servings.
Mix eggs, 2 cups of sugar, butter, vanilla and flour in a bowl. On the side, mix 1/2 cup flour and baking soda; add to cookie mix. Mixture will be semi-moist. Preheat oven to 350°. Roll dough into small balls (about size of superball) and place on cookie sheet. Cook in oven about 10 to 12 minutes. Cookies are ready when bottom is golden brown. Cool on rack.
Combine beef, pork, onion, bread crumbs, parsley, 2 teaspoons salt, pepper, Worcestershire sauce, egg and milk; mix thoroughly. Refrigerate 2 hours. Shape mixture by rounded tablespoonful into balls. In a large skillet, slowly brown and cook meatballs in oil. Remove meatballs and keep warm.
In large plastic bag or bowl, place part of the chunked potatoes. Give them a light spray. Add more potatoes; spray again and continue until all potatoes are prepared. Dump soup mix on them and toss or shake until evenly coated. Bake, stirring occasionally, for 40 minutes, until potatoes are tender in 13 x 9-inch pan in a 450° oven.
Sift dry ingredients (except corn meal). Add corn meal and gradually beat buttermilk into mixture. Batter will be stiff. Melt lard in frying pan. When smoking hot, drop in batter by spoonful and cook 3 minutes on each side.
Mix together carefully in the blender so as not to damage it with the ice. Serve while still frothy. Garnish with a sprig of fresh mint for a healthy and refreshing drink East Indian style.
Cook the chicken, skin and cut up the meat. Save the skin. Meat the meat with the broth, crumbs and eggs. Salt and pepper to taste. Place in a baking dish. Grind the skin and cover the mixture. Bake for 30 minutes at 350°.
Beat eggs slightly. Add milk and sifted dry ingredients, butter and corn. Beat until well mixed. Drop by spoonful into a hot, deep fryer. Fry for 3 to 4 minutes, until golden brown. Drain on paper towels. Serve with warm maple syrup. Makes 18 large or 24 small fritters.
Cream oil, sugar and eggs well; add pineapple and carrots. Mix well. Sift dry ingredients and add to creamed mixture. Add nuts and vanilla last. Beat well. Bake in a large pan for 30 to 35 minutes. Check middle with clean knife and continue baking if necessary until knife comes out clean.
Combine all ingredients in a medium nonaluminum saucepan. Stir well. Bring to a boil. Reduce heat to medium and simmer 10 minutes, stirring occasionally. Serve warm or at room temperature with pork. Yields 2 cups (16 calories and 6% fat per tablespoon). Protein 0.1, fat 0.1 (saturated fat 0), carbohydrate 4.2, fiber 0.5, cholesterol 0, sodium 9.
Turn oven on to 350°. In large bowl, combine everything, but nuts and chocolate chips. Mix well. Add nuts and chocolate chips. Spread in greased 13 x 9-inch baking pan.
Sift dry ingredients together. Cream shortening and sugar. Add eggs. Beat well; add molasses. Add dry ingredients alternately with milk. Bake at 350° for 1 hour.
Cream the cheese with sugar; mix lemon jello with cup of water and add lemon juice and let cool. Whip Pet milk to peaks. Blend in lemon jello with the cheese; blend in with Pet milk.
Cook Rice-A-Roni according to directions on package. Mix the soups and broth; set aside. Layer chicken and rice, also mushrooms (optional), in oblong casserole dish. Pour the broth and soup mixture over all. Bake at 350° until bubbly and slightly brown.
In saucepan, stir together soup and sour cream. Heat through over low heat, but do not boil. Serve with vegetables, beef or burgers. Yield: 2 cups.
Combine vegetables; sprinkle with salt. Let stand 3 hours, then drain dry. Combine sugar, vinegar and seasoning. When sugar is dissolved, pour over drained vegetables. Spoon in plastic containers.
Place all ingredients in electric blender. Mix for 1 minute. Garnish with nutmeg.
Mix sugar and oil; then add sifted dry ingredients. Add carrots. Mix. Add eggs one at a time, beating well. Add nuts last. Bake in a moderate 350° oven for 45 minutes or until done.
Boil chicken until done. Pick chicken off bone. Mix together the Ro-Tel, mushroom soup, chicken soup, 2 tablespoons of sour cream and chicken. Line baking dish with Doritos chips. Place chicken mixture over chips. Top with Velveeta cheese. Cook until cheese is melted on top. Can cook in microwave or oven. May add additional chips, if desired.
Boil potatoes with jackets in boiling salt water until tender. Put in colander to drain and cool. When cool, peel and slice. Set aside. Meanwhile, fry bacon in heavy iron skillet. When the pieces are browned, remove from the skillet and place on paper toweling to drain.
Combine garlic and drained chickpeas (reserve liquid) in food processor. Add olive oil, lemon juice, tahini paste and paprika. Process until mixture is smooth. Beat in sufficient liquid from chickpeas until consistency of sour cream. Add salt and pepper to taste. Serve with pita wedges, crackers or fresh vegetable "dippers".
Mix all ingredients together in a large bowl. Pour into pie shell and bake at 375° for 50 to 55 minutes.
Combine ground beef, Worcestershire sauce, 1/2 can French fried onions, 2 tablespoons barbecue sauce and mustard; mix well. Form into 4 burgers; broil or grill to desired doneness, turning carefully. Top with bacon, remaining sauce and onions. Broil for 30 seconds, or until onions are golden. Serve on hamburger rolls.
Mix all together. Can either bake at 350° for 25 to 30 minutes (until cheese is melted) or have a function to go to put in crock-pot and plug in on low for about 4 hours or until cheese is melted and eat away with chips.
Arrange fish in a 10 x 6-inch baking dish. Add seasonings, lemon juice and margarine. Cover with plastic wrap. Vent 1 corner by turning back plastic wrap slightly. Microwave 3 to 5 minutes on High. Fish should flake easily. Garnish with almonds.
Mix all together and pour into 10-inch ungreased pie pan. Bake 40 minutes at 375°. Pie forms a crust on the bottom.
Preheat oven to 450°. Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake for 8-10 minutes. After baking, (while hot) brush on melted butter or margarine mixed with garlic powder, parsley flakes and Italian seasoning. Serve hot.
Preheat oven to 350°. Combine flour, baking powder, salt and 1/2 nutmeg. In separate bowl, combine shortening, 1/2 sugar, egg and vanilla. Add dry ingredients to this. Then stir in milk until smooth. Line muffin cups with paper liners. Fill 2/3 full. Bake 20 minutes for large (12), less time for small (24). Melt margarine. Mix remaining 1/2 sugar, remaining 1/2 nutmeg and cinnamon. While still warm, dip in melted margarine and roll in sugar mixture.
Sift together flour, baking soda, salt, baking powder, cinnamon, nutmeg, allspice and cloves. Beat together sugar, oil and eggs until light and fluffy. Add pumpkin and blend well. Add dry ingredients alternately to pumpkin mixture with water, beating well after each addition. Pour batter into greased pans. Bake at 350° for 1 hour or until toothpick inserted in the middle comes out clean. Cool on rack. Makes two 9 x 5 x 3 loaf pans, 1 (9 x 13) or 2 Bundt pans.
In a 4-quart pan, saute onion, celery and garlic in 2 tablespoons of oil. Add beans, pepper and taco seasoning. Stir in chicken broth and water. Bring to a boil and lower heat. Simmer 10 minutes, stirring occasionally.
Chop broccoli flowerets. Skin stalk and chop. Cook with 1 pound pasta until tender (pasta). Drain.
Mix Jell-O and pudding together dry! Add pineapple and juice. Fold in Cool Whip and cottage cheese. It is better if it stands for a couple of hours. Refrigerate.
Mix dates, boiling water and soda and let stand. Cream sugar, shortening, eggs and vanilla. Add flour, cocoa and salt to sugar mixture alternately with date mixture. Spread dough out in a large cookie sheet with sides. Sprinkle with nuts and chocolate chips. Bake 35 to 40 minutes at 325°.
Beat eggs, milk, shortening and sour cream. Add dry ingredients and mix well. Grease a square cake pan with shortening and bake at 375° for 30 minutes or until done.
Slice cucumbers to desired thickness, 1/4 to 1/2-inches. Let stand in lime water for 24 hours. Drain and soak in fresh water for 4 hours. Change water every hour. Take out and drain.
In medium bowl, combine flour, baking powder and salt; set aside. In mixer bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla and lemon or orange peel. Beat in dry ingredients just until combined. Divide dough in half. Wrap tightly and refrigerate 4 hour or overnight.
Drain pineapple chunks and Mandarin oranges. Chop walnuts. Slice red apples into small bite size pieces. Mix all ingredients together in medium mixing bowl. Fold in Cool Whip. Refrigerate until use.
Bring to boil top seven ingredients. Lower heat and cook until peppers and onions are tender. Pour over cooked carrots (will cover up to 2 pounds). Refrigerate.
Mix together the first 9 ingredients. Bake at 350° for 30 to 45 minutes in an 18 x 12 x 1-inch pan. Spray pan with Pam.
Dissolve jello in 2 1/2 cups boiling water. Stir in thawed strawberries, sugar and salt. Chill until it begins to thicken. Fold in Cool Whip. Cover bottom of 9 x 13-inch pan with half of torn cake pieces. Pour over this 1/2 of strawberries and cream mixture another layer of cake, then rest of mixture. Chill 4 to 5 hours.
Drain syrup from pineapple and add enough water to make 1 1/2 cups liquid. Heat to boiling and pour over gelatin. Stir until completely dissolved. Stir in pineapple and remaining ingredients in order given. Turn into 8-inch ring mold. Chill until firm.
Cook two cups rice in 5 cups salted water (1 tablespoon salt) until all water is absorbed. Add the butter and cream cheese and stir until dissolved.
Heat oven to 400°. Brown and drain beef. Stir in 3/4 c. sauce, 1 c. cheese, and veggies. Spoon filling onto tortillas and roll. Place in 13 x 9 pan, seam side down. Spoon remaining sauce and cheese over the top. Bake for 15-20 minutes or until cheese is melted.
Cook noodles following directions on the package. Brown ground beef and onion in skillet; mix mushroom soup in skillet with ground beef and onion. Put one layer of ground beef, onion and soup in baking dish and layer with noodle mixture. Place Swiss cheese on top. Bake until cheese is brown, about 5 minutes at 325°.
Grease a 9 x 13-inch pan. Cut bread dough into marshmallow size pieces and put in pan. Sprinkle with cinnamon. Top with sauce made of pudding, brown sugar, butter and cream heated on stove long enough to mix together and melt butter. Bake at 350° for about 25 minutes. Remove from oven and flip pan over so that sauce can cover rolls.
Melt butter and add water and brown sugar. Pour into the bottom of an 11 x 13-inch pan. Add pecan pieces to sugar mixture, if desired, and then lay in the rolls. Do not crowd, as rolls must rise again, doubling size. Place in warm area, covered with towel, and allow to rise. Bake in 400° oven for approximately 20 minutes or until golden brown. Allow to cool slightly in pan and then flip out onto wax paper lined dish.
Mix vanilla wafers with 1 1/2 sticks melted margarine. Press into large dish. Mix confectioners sugar, 1 stick unmelted margarine, milk and vanilla; spread over crust. Place cut-up bananas on top of sugar mixture. Spread drained pineapple over bananas.
Combine sugar, white Karo and water and cook to 310°. Then add flavoring and coloring. Pour out onto powdered sugar. When rock hard, break into pieces.
Line pie or quiche dish with pastry and prick bottom and sides with fork. Bake at 400° for 3 minutes. Remove from oven. Gently prick again with fork. Bake 5 minutes longer. Sprinkle bacon and cheese in pastry. Combine remaining ingredients and mix well. Pour into shell. Bake at 375° for 40 to 45 minutes.
Wrap peeled shrimp in bacon. Slip bacon and shrimp on skewers, followed by pineapple and mushrooms. Repeat and barbecue! Pour pineapple juice on top! Enjoy!
Put sugar, Karo and water in large pan. Cook until hard ball stage. Add peanuts and butter. Cook until syrup turns golden brown or until peanuts are golden brown, stirring constantly. Remove from fire. Add vanilla; stir, then add soda. Stir until mixture foams. Pour onto buttered cookie sheet. Let brittle cool. Break in pieces and store in airtight container.
Line bottom of 9 x 13-inch pan with hash browns. Brown the meat, layer the remaining recipe. Beat the eggs and half and half or Carnation. Pour over. Bake one hour at 350° or until done. This can be done the night before and refrigerated, then add your eggs when ready to bake.
Place biscuits in greased 9 x 13-inch pan. Over that place browned hamburger, then Ragu sauce, then Velveeta cheese. Sprinkle with Parmesan cheese. Bake 30 minutes at 350°.
Beat eggs thoroughly with sugar, salt, melted butter and syrup. Add pecans. Pour into pie crust. Bake for 50 minutes at 350°. (Double recipe makes 3 pies.)
Saute garlic, onion, butter and cayenne pepper in butter. In a small saucepan, place corn, cream cheese, potato soup and milk; stir over low heat (do not boil). Add crab meat and simmer about 10 minutes uncovered.
Brown meat in skillet. Drain. Bring to a boil 2 cups of water and rice. Combine all ingredients with rice; let cook until rice is done. Add more water as needed. Serve with garlic bread.
Chop all vegetables except carrots. Let cream cheese soften at room temperature. Mix all ingredients. Chill about 2 hours before serving. Serve with crackers.
Combine eggs, oil, milk and sugar. Add vanilla, almond flavoring and butter flavoring. Add sifted flour, salt, baking powder and poppy seed. Pour into muffin tins and bake in a 350° oven for 20 minutes or until done.
Mix ingredients except butter. Coat hot pan with butter. Pour remaining butter into batter and mix. Pour by spoonful into pan. Raise pan to run batter around pan in thin layer. Cooks very quickly.
Cream margarine and 1 cup of sugar. Add eggs and buttermilk. Beat. Sift 2 cups of flour, soda and salt. Add to creamed mixture. Stir in peaches and lemon flavoring. Turn into well-greased 9 x 5 x 3-inch loaf pan. Mix 3 tablespoons sugar, 3 tablespoons of flour and cinnamon and cut in butter. Sprinkle over loaf. Bake at 350° for 1 hour.
Split breasts; salt and pepper and dip in melted butter. Mix rice and soup. Spread soup mixture in a large, shallow buttered casserole dish. Top with chicken and bake for 2 hours at 350°.
With electric mixer, blend soft ice cream and lemonade until thoroughly mixed. Pour into crust and freeze. Remove from freezer a few minutes before serving. Decorate with fresh strawberries or sprigs of mint.
Combine gelatin, sugar and milk in a saucepan and cook over low heat, stirring until gelatin and sugar dissolve. Add lemon rind and juice. Let mixture cool to room temperature. Refrigerate 30 to 45 minutes until chilled. In a separate bowl, whip the cream to stiff-peak stage. Fold in chilled gelatin mixture and pour into pie shell. Spread berries evenly over top of pie. Refrigerate for several hours until firm.
Mix milk, sugar, vinegar, egg, margarine, cornstarch, salt, celery seed and mustard. Cook until thick. Set aside. Mix potatoes, eggs, onions and mayonnaise. Add cooked ingredients and mix well.
Mix dry ingredients thoroughly. Add water/oil combination and mix as for pie crust. Knead in bowl until smooth. Divide into two parts and knead again. Roll out to 1/8-inch or less in thickness directly onto cookie sheet. Mark into desired shape and prick with a fork. Bake at 300° for 1/2 hour or until crackers are slightly brown and crisp.
Mix all together and chill for several hours or overnight. Good with raw vegetables or on baked potatoes.
Mix all-cook 15 to 20 minutes or until brown in 400 degree oven. Use long casserole dish-a little smaller than 9 x 13.
Break spaghetti into thirds and cook as directed on package. Drain. Rinse in cold water. Add all ingredients and mix well.
Combine the water and grits in a 2-quart casserole. Cover with lid or heavy plastic wrap and microwave on High for 4 minutes. Stir, turn and microwave 4 more minutes. Add cheese (cut into small pieces) and other ingredients. Microwave on High for 30 seconds; stir, then cook an additional 30 seconds. Let stand 1 minute; sprinkle paprika on top. Yields 4 servings, containing 135 calories per serving.
Cook carrot slices until tender (not mushy). Mix rest of ingredients, pour over carrot slices, after drained well. Refrigerate 6 hours or more before serving.
Dip lime sherbet into punch bowl. Pour ginger ale slowly over sherbet until punch bowl is filled. Add more sherbet and ginger ale as needed.
Beat eggs. Pour in remaining ingredients and mix well. Pour mixture into greased casserole. Bake at 350° for approximately 50 to 60 minutes.
Mix and pour in a skillet. Pat down. Cook over low heat, about 30 minutes. Do not peek or remove lid. Yields 4 servings.
Mix cream cheese, 1 tablespoon milk, and sugar in large bowl with whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour cold milk into bowl. Add pumpkin, pudding mixes, and spices. Beat with whisk until mixed. Will be thick. Spread over cream cheese. Refrigerate for 4 hours.
In a large pot or Dutch oven, stir tomato paste, spices and water until well	blended. Bring to a	boil. Add raw ground beef in small bits and blend with a fork. Then add thinly sliced pepperoni.	Simmer	for 3 hours, stirring occasionally, uncovered.	After 2 1/2 hours, boil mostaccioli pasta as directed on package in a separate pot. In 2 medium size casserole dishes, layer pasta, sauce and sprinkle with cheese 2 times. Serve immediately with hot, garlic bread and salad. Serves 12.
Stir together the breadcrumbs, cocoa and chopped nuts; set mixture aside. Beat eggs until foamy. Add sugar, beating well for 1 minute. Stir in milk, vanilla, salt and breadcrumb mixture. Pour into a lightly greased 1 3/4-quart casserole. Bake at 350° for 45 to 50 minutes. Makes 6 to 8 servings.
Bake at 350° for 1 hour or crock-pot on low heat for 5 to 6 hours. Sausage can be substituted for bacon.
Melt butter in a small pan. Mix sugar and cinnamon in a small bowl. Make small balls out of dough (walnut size). Roll balls in butter or oleo. Then roll in sugar and cinnamon mixture. Place in well-greased angel food cake pan. Let rise until pan is full, about 1 hour in warm place. Put in oven at 350° for about 25 minutes and then cover with foil and bake until golden brown. Dump on plate. Pull apart as you eat it.
Boil to a hard ball stage, then add 1/2 cup butter or margarine and 1 teaspoon soda, dissolved in a little water, after removing from heat. Pour over popped corn.
Crumble graham crackers in mixing bowl. Mix peanut butter, margarine and powdered sugar in bowl. Melt chocolate in saucepan and pour over mixture. Let chill overnight and serve.
Saute onions and celery until slightly soft. Add broccoli, water, salt and pepper. Cover and simmer for 5 minutes. Add rice, cheese and soup. Blend well and pour into a baking dish. Bake at 350° for 30 minutes.
Cream together sugar and lard. Add eggs and beat hard. Place soda in a cup and add a mite of water until it foams up. Sift flour and add to mixture. Mix smoothly and swiftly, then neatly roll out on a board. If too soft, add a little flour. Cut out and bake in a hot oven.
Peel rinds of watermelon. Trim off every trace of green outer skin and pink fruit. Cut white rind into small 2 to 3-inch pieces. Place cut rinds in bottom of a large earthen dish. Sprinkle lightly and evenly with salt. Let stand overnight.
Cook and drain spinach well; add soup, cream cheese and 1/2 the onion rings. Put in greased casserole and sprinkle remaining onion rings on top. Bake at 350° for 30 minutes.
On flour tortilla, spread cream cheese thinly. Put a layer of Carl Buddig meat, then another layer of cream cheese. Roll and cut into slices.
Mix sugar, flour, baking soda, baking powder and salt. Cut in margarine. Add orange peel and juice. Add eggs. Mix. Add cranberries, walnuts and raisins. Bake at 325° for 45 to 60 minutes.
Thaw container of Cool Whip. Make pudding according to box directions. Fold pudding and Cool Whip together. Add crushed pineapple. Use over slices of yellow cake or angel food cake.
In pan, melt butter; add onion and saute. Pour in juice from tomatoes and simmer a few minutes. Mash tomatoes and add to onion and juice. Add the sugar. Cook frozen string beans and drain. Add to first mixture. Season with salt, pepper and garlic salt. Mix and cook another 5 minutes.
Beat eggs well with fork and add sugar, oil and flavoring. Blend well. Stir in zucchini. Sift in dry ingredients; blend until creamed. Bake in 2 floured loaf pans at 350° for 1 hour (glass pans 325°).
Mix all ingredients and roll between two wax paper sheets. Lift top layer of waxed paper, turn into pie plate and lift other piece of wax paper from crust. Prick pie crust with tines of fork. Bake at 375° until browned.
Mix all of the contents in a blender for about 30 seconds. Refrigerate until cool.
Heat applesauce and dry Jell-O in saucepan on medium heat just until bubbly. Add 7-Up and stir until it stops foaming. Refrigerate until firm.
Cream sugar and butter 10 minutes with mixer. Add eggs, 1 at a time, add flour, salt, baking powder and milk. Beat 1 minute. Fold in coconut and flavoring. Bake in a greased and floured tube pan for 1 hour and 20 minutes at 350°.
Add soda to boiling water and cool. Cream the shortening and sugar. Add eggs and soda mixture. Add remaining ingredients. Mix well (this takes a very large pan for mixing). Keep mixture in tight container in refrigerator. Let set at least 8 hours before using from it. May be kept for 6 weeks. After refrigerating, do not stir again. Spoon into muffin tins and bake 25 minutes in a 375° oven. This makes about 3 quarts.
Beat sugars, oil, oleo, egg and vanilla. Add dry ingredients, then Rice Krispies and nuts. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° about 10 minutes or until brown.
Mix together sugar, dry mustard, 2 teaspoons salt and vinegar. Add onion juice, vegetable oil and poppy seed slowly, whisking constantly, until thick. Refrigerate until ready for use.
Mix chili sauce, grape jelly and mustard in crock-pot. Mix remaining ingredients and form into meatballs. Bake at 375° for 15 to 20 minutes, then put in crock-pot and simmer for 6 to 10 hours. (The longer they simmer, the better they taste.)
Mix all ingredients well. Pour into pie shells. Bake in 350° oven for about 30 minutes or until brown.