HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, heat oil over medium heat. Add onion, pepper and parsley and saute until onions are clear. Stir in remaining ingredients except shrimp. Cover and cook over medium heat until sauce comes to a boil. Reduce heat to low, cover and simmer until tomatoes fall apart. Add shrimp and continue simmering 30 minutes more, stirring occasionally. Serve over cooked noodles or rice. Serves 6 to 8.
Place chicken breasts in shallow baking dish. Add salt and pepper. Cover with 1 layer of Kraft cheese slices. Spread 1 can of cream of chicken soup over cheese. Pour on wine. Cover all with about 3/4-inch deep bread crumbs. Melt butter and pour over all. Bake, covered, 1 hour at 350°. Preparation Time is 8 minutes.
Cream together first three ingredients. Add remaining ingredients and stir, then beat with mixer about two minutes. Bake about 25 minutes on 350°.
Combine all ingredients, except bacon. Shape into patties and wrap with bacon. Fasten bacon with toothpicks. Broil 5 to 7 minutes on each side.
Mix cornmeal and milk. Set aside. In another bowl, beat eggs. Add butter or margarine and cream together. Then add maple syrup, baking powder, sifted flour and sugar, mixing thoroughly after each addition. Add cornmeal and milk mixture and stir to form a lumpy mixture (batter). Scoop into greased loaf pan and bake 35 to 40 minutes or until a knife inserted comes out clean. Cool about 15 minutes before slicing. Wonderful as a side dish with turkey or chicken! Serves lots!
Beat first six ingredients together. Line jelly roll pan with wax paper. Spread batter in pan. Bake at 350° for 15 to 20 minutes. Sprinkle tea towel with 10x sugar. Flip cake over on towel. Roll. Cool. Mix last five ingredients together. Unroll cake; spread with Cool Whip mixture. Reroll. Chill.
Mix all together and bake, uncovered, in oven at 350° for 2 hours.
Place all ingredients in crock-pot. Cover and cook for 8 to 10 hours at low. Remove ham bone and dice meat. Return meat to soup.
Cook sausage and drain. Cook beef; drain. Mix all ingredients, except noodles and cheese, for about 1 hour. Cook noodles according to directions. Grease 9 x 13-inch pan. Layer noodles, meat sauce and cheese; make 3 layers. Bake in 350° oven for 1 hour; cover with foil for half the time.
Mix first 3 ingredients and add nuts or coconut alternately; mix well. Pour out on wax paper with powdered sugar on it. Knead like dough until stiff; pinch into balls and place on wax paper for 30 to 60 minutes.
Heat oven to 375°. Place length of foil on flat surface. In large bowl, beat shortening, brown sugar, water and vanilla on medium speed of electric mixer until well blended. Add eggs, beat well. Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended. Stir in chocolate chips. Drop by rounded tablespoonful 2 inches apart on ungreased cookie sheet. Bake 8 minutes. Cool 2 minutes. Remove from cookie sheet to foil. Cool completely. Makes about 3 dozen cookies.
Mix and bake at 350° for 45 minutes. Last 10 minutes, top with 1 can French fried onions. Serves 8.
Run cranberries through chopper. Add sugar. Let stand in refrigerator 2 hours. Mix remaining ingredients. Refrigerate another hour.
Whip cottage cheese until creamy. Add lemon juice, sugar, salt and eggs. Mix well. Add flour until batter is thick enough to fry like hot cakes.
Melt margarine in a large saucepan over low heat. Add marshmallows and cook, stirring constantly, until marshmallows melt and mixture is syrupy. Remove from heat. Stir in food coloring. Add corn flakes cereal. Stir until well coated.
Boil and debone chicken. In large saucepan, heat oil. Add chopped onion, celery and bell pepper; brown until tender. Dip tortillas in chicken stock to soften. Add soups, tomatoes, chicken stock and milk to vegetables.
Coat a 9 x 12-inch cake pan. Put in green beans; add soup (undiluted). Top with fried onions; bake at 350° for 20 minutes, uncovered, until golden.
Combine chicken, celery, eggs, pickles and salt. Add enough mayonnaise to make it moist. Makes 6 to 8 servings.
Cook oleo, sugar, cocoa and milk for 2 minutes after it starts to boil. Remove from heat. Add rolled oats and peanut butter; beat. Add vanilla and beat until stiff. Drop by teaspoon on waxed paper.
Slit peppers & remove veins & seeds. Stuff with Cheez Whiz. Mix approx. 2 cups flour with 1/2 cup cornmeal, salt and pepper to taste. Mix 2 eggs with approx. 2 Tbsp milk. Dip stuffed pepper in flour mixture then in egg mixture and then in flour mixture. Drop in Fry Daddy and cook until light brown.
Mash and cook 40 minutes. Add 3 tablespoons cornstarch at the last. Cook 10 minutes more. Put in hot jars and seal.
Wash peppers thoroughly; remove tops, seeds and membranes. Chop tops. Heat oil in large skillet; saute beef, onion and pepper tops over medium heat until meat is browned. Stir in corn, salt, pepper and basil. Turn into large bowl; clean skillet. Arrange peppers in skillet; fill with meat mixture. Sprinkle with cheese; pour soup and water over all. Cover; simmer for 40 minutes or until tender. Serve with noodles.
Crush crackers. Trim fat from pork chops and slice edges. Put meat tenderizer on both sides and let sit for 1 hour. Dip in milk, then cracker crumbs. Put in greased pan. Dot with Crisco. Preheat oven to 450°. Bake 30 minutes.
Mix dressing and pepper in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Makes 8 servings.
Mix vegetables, onions, cheese and mayonnaise. Put in casserole and top with crackers. Dot with margarine. Bake at 350° until brown on top.
Cut biscuits in half and spread out. Roll Little Smokies in biscuits. Cook at 375° until biscuits are golden brown.
Place all ingredients in a Dutch oven. Bring mixture to a boil. Simmer for 20 minutes.
Mix meat, chopped vegetables, and seasonings in a pot. Combine tomato juice cocktail and V-8 juice; dissolve tapioca in juices. Pour over meat and vegetable mixture. Cover and bake 5 hours in 250°oven. Do not peek! Serve with cornbread and green salad.
Mix beef, rice, onion and seasonings. Form into small balls. Fry in oil until lightly brown. Add tomato sauce and water. Cover and simmer over medium-low heat for 45 minutes.
Mix together butter, walnuts and flour. Press into 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool completely. Mix together cream cheese, powdered sugar and whipped topping. Spread on cooled crust. Mix together puddings and milk. Pour over cheese mixture. Cool. Top with nondairy whipped topping and nuts when set.
Arrange in layers in a 2 1/2-quart casserole in the order given, beginning with rice. Bake, covered, at 350° for 1 1/4 to 1 1/2 hours.
Line 11 x 7 x 1 1/2-inch loaf pan with foil. Mix together first 6 ingredients to moisten. Add beef and celery, mixing with hands until well blended. Put into pan and shape into a loaf. Bake at 375° for 1 hour. Serves 6.
Cut chicken into medallions. Mix flour, garlic powder, salt and pepper. Dredge and coat meat pieces. Heat oil in skillet. Fry meat until golden brown. Remove meat and place in oven at low temperature to keep warm.
Add a little of the sugar to the warm water. Add yeast and dissolve real well. Add remaining ingredients and make a soft dough. Let rise until doubled in size. Work down and make into rolls. To make rolls, pinch off dough about the size of an egg. Roll dough between both hands to the shape of a hot dog. Place close together in a loaf pan. Let rise until doubled. Bake at 375° about 20 minutes.
Mix flour, walnuts, sugar and margarine; put in 13 x 9-inch pan and bake at 350° for 15 minutes. Let cool. Blend cream cheese, powdered sugar and Cool Whip; press in pan. Mix pudding and milk; spread on as next layer. Top with remaining Cool Whip and sprinkle with nuts.
Dissolve gelatin in boiling water; cool. When cool, stir in vinegar and mayonnaise; beat until smooth. Stir in onion, celery and eggs. Take corned beef from can; put in colander and run hot water over corned beef, melting away the fat. Break corned beef in 1 inch pieces and then add to the gelatin mixture. Chill in refrigerator until set. Serves 6.
Combine ingredients in order given, mixing well. Refrigerate for at least 1 hour to blend flavors.
Cream butter with sugar. Blend in cooled chocolate. Add the vanilla, then add eggs, one at a time, beating for 5 minutes after each addition. Pour into baked shell and refrigerate overnight. When ready to serve, top with whipped cream. Sprinkle with chopped nuts.
Melt margarine, chocolate chips and peanut butter. Place Rice Chex in largest bowl you can find. Pour chocolate mixture over cereal. Carefully stir until well coated. Pour powdered sugar into a small plastic garbage bag. Scrape the gooey cereal mixture into the bag. Hold the top of the bag closed with your hand and gently shake to coat all of the cereal pieces. Store in tins or glass jars.
Cream together cream cheese and salad dressing. Add remaining ingredients. Chill. Serve with crackers.
Stir dry ingredients together, mixing thoroughly. Add milk to form a stiff dough. Drop by heaping tablespoonful onto an ungreased baking sheet. Bake at 425° for 12 to 14 minutes or until golden. While baking, prepare icing. Spread on danish while hot. Yields 6 danish.
Crumble the vanilla wafers in bottom of a 9 x 13-inch pan. Save 1/2 cup to garnish with. Mix the butter, powdered sugar and eggs until fluffy; spread carefully over crumbs. Slice the strawberries; place on top. Cover top with Cool Whip. Cover with plastic wrap; chill overnight.
Place Brie in oven on serving dish. Sprinkle with almonds. Bake at 300° for 20 minutes. Let cool a little as the minute you cut into cheese, it will run. Serve with crackers. Delicious!
Melt butter; add sugar and dates and cool slightly. Add egg, blending well. Cook for 5 minutes, stirring constantly. Cool slightly. Stir in vanilla, cereal and nuts. Form into small balls and roll in coconut. Be careful; mixture is very hot.
1. Mix cream cheese, sugar and vanilla with mixer on medium speed until well blended. Add eggs, mixing until blended.
Heat oil in small skillet over low heat. Add garlic and cook until lightly browned. Stir in all ingredients except shrimp. Cook 1 minute. Let cool. Add shrimp and mix with fingers until well coated.
Cook hamburger and onion, then add tomatoes, Worcestershire, chili powder and salt. Simmer for 15 minutes. Add beans. Put into greased pan and put corn bread batter (your own recipe or mix) on top. Bake at 425° for 20 minutes.
Cook vegetables according to package; drain and set aside. Mix celery, onions, cheese and mayonnaise. Then add vegetables and mix well. Place in buttered casserole dish. Top with crumbs and drizzle with butter. Bake for 30 minutes at 350°.
Deep fry or bake chicken wings. Cover with hot sauce and serve. Use less Tabasco sauce if you don't want sauce as hot.
Form a circle with the French bread dough, seam side down, on a baking stone or cookie sheet. With a pastry brush, apply butter and garlic powder mixture to top of dough. Bake dough as directed on package. Cool and slice ring. Layer cheese, meat, lettuce, onion, tomato and dressing. Replace top of ring; slice and serve.
Mix together ingredients to desired consistency. May be eaten as is or spread on bread or rolls warmed in microwave or conventional oven to melt cheese.
Combine oleo, sugar and Karo. Cook until it comes to a boil. Cook for 5 minutes and take off heat. Add vanilla and baking soda. Pour over pecans and Ritz Bits. Bake 1 hour at 250°, stirring every 10 minutes. Pour out on wax paper and separate.
Beat ingredients well. Put 1 vanilla wafer in cupcake shell. Fill 2/3 full with mixture. Bake 15 minutes in 350° oven.
Mix the first 5 ingredients. Add the dry ingredients, then the apples and walnuts. Pour into greased 9 x 5-inch bread pan.
Boil chicken, remove skin and bones, cut into bite size pieces and return to chicken stock. Mix ingredients. Roll out dough and cut into strips. Bring stock to a boil and put strips of dough into the boiling stock. Cover pot and cook for 20 minutes or until dumplings appear done.
Melt butter (or margarine) and cheese over low heat, add lemon juice, Worcestershire sauce and garlic salt; mix well. Process in blender until smooth. In bowl fold in crabmeat and pimentos. Mix well. Slice bread into 1/2 inch slices and spread with crab mixture. Bake on ungreased baking sheet at 350° for 15 minutes. Serve immediately. Makes 20 slices.
Mix together sugar, butter, milk and cocoa; bring to a boil and boil for 1 minute. Remove from stove. Quickly add 2 cups oatmeal, peanut butter and vanilla. Mix. Drop onto waxed paper 1 tablespoon at a time to form cookies. Let cool and serve.
Slice beef into narrow strips. Melt butter in skillet and add meat and onions. Cook and stir until meat browns. Lower heat; add mushrooms and more butter, if needed. Cook 10 minutes. Remove mixture from skillet and set aside. To skillet juices add remaining butter, flour and seasonings. Add sour cream, slowly blending until smooth. Add meat mixture and heat through (add water if needed). Serve with noodles. Top with chives. Serves 6.
Cream together the Crisco, sugar and eggs. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture. Add coconut, raisins, oatmeal and pecans. Mix well. Add vanilla and mix well. Drop by the half teaspoonful onto a greased cookie sheet. Bake at 350° until brown. These are very good and always make a bit hit!
Prepare noodles; drain. In large bowl, combine noodles, corn, red pepper, mushrooms, olives, celery, onion and cheese.
Combine cookie crumbs and margarine. (Reserve 1/2 cup mixture for top.) Press into greased 9-inch spring-form pan. Add creme de menthe to marshmallow. Mix until blended at low speed. Fold in whipped cream. (I imagine you could use Pyrex pie plate for this, but works beautifully in spring-form pan.)
Lightly butter a 9-inch square pan. In a large heat-resistant bowl, stir together the chocolate and marshmallow cream; set aside. In a 3-quart heavy saucepot, mix the sugar, milk and butter, stirring to combine well. Over low heat, gradually bring the mixture to a boil, stirring until the sugar dissolves. Dip a pastry brush in cold water and wash down the sides of the pot. Continue to boil for 5 minutes, stirring constantly without touching the sides of the pot.
Spread pie filling in bottom of 9 x 13-inch sheet cake pan. Sprinkle cake mix over fruit and cut up margarine into pads and place over cake mix. Bake in preheated oven at 350° for about 25 minutes or until golden brown.
Mix in order given. Roll out in 2 rolls about 18-inches long. Put in wax paper and refrigerate until chilled. Slice and bake until golden brown. Makes 4 to 5 dozen cookies.
Mix oil, chocolate and granulated sugar. Blend in one egg at a time. Add vanilla. Measure flour by sifting. Stir flour into oil mixture. Chill overnight or for several hours. Heat oven to 350°. Drop into confectioners sugar. Roll into balls. Bake 10 to 12 minutes. Do not overbake.
Cook potatoes; mix other ingredients and pour over potatoes. Bake at 450° until brown.
In a medium saucepan, bring the 2 cups of water, bouillon cubes and raw vegetables to a boil. Add the chicken wings and boil until done and the meat can be easily removed from the bone. Chicken is done when a fork can be easily inserted and removed and the juices run clear.
Beat egg in bowl. Add chicken and toss until coated. Sprinkle with 1/4 cup cornstarch; toss until all pieces are coated. Melt shortening in a large skillet. Add chicken. Cook until brown. Remove from skillet. Add enough water to reserved syrup to make 1 cup. Stir liquid, vinegar and sugar into skillet. Heat to boiling, stirring constantly. Stir in green pepper and heat to boiling. Reduce heat, cover and simmer 2 minutes. Blend water and 2 tablespoons cornstarch until mixture thickens and boils. Boil and stir 1 minute. Stir in pineapple, soy sauce, carrots and chicken. Heat. Serve on rice. Sprinkle with green onion.
Fry hamburger and onion, drain off fat. Add rest of ingredients, simmer 5 minutes. Serve over toast or hot biscuits.
In skillet, brown sausage; drain off fat. Stir together sauerkraut and green onions. Turn into a 1 1/2 quart casserole. Spoon sausage over sauerkraut mixture. Prepare mashed potatoes according to package directions. Stir 2 tablespoons of the cheese into potatoes. Spread potatoes over sausage; sprinkle remaining 2 tablespoons cheese. Bake, uncovered, at 400° until heated through, 35 to 40 minutes. Makes 6 servings.
Heat oil in frying pan. Add the onion, pepper and garlic. Cover pan; reduce heat to low and cook for 3 or 4 minutes or until onion and pepper have softened. Lightly crush the cumin seed and stir into vegetables. Cook for another 30 seconds. Rinse the black beans. Put the corn and 1 tablespoon of its liquid in a bowl. Add the beans, the pepper mixture and the vinegar and toss gently. Season to taste with salt and cayenne. Serves 5 or 6 as a side dish. Very colorful salad; good on buffet with Mexican or Tex-Mex food.
Pour into unbaked pie shells. Cook for 10 minutes on 400°. Turn down to 350° and cook for 35 minutes more or until knife inserted comes out clean. Custard will be a bit shaky, but will thicken as it cools.
Rub steak with garlic; season with 1 teaspoon salt and the pepper. Cut meat crosswise into 4 to 6 serving pieces. In large skillet, partially cook bacon. Drain. Reserve drippings in skillet. Place slice of bacon on each piece of meat; roll up and secure with toothpicks. Coat rolls with flour. Brown rolls in reserved drippings over medium heat. Stir together tomato sauce, 1/2 teaspoon salt, marjoram leaves, parsley and onion; pour over meat. Cover tightly; simmer 45 to 60 minutes. Makes 4 to 6 servings.
In casserole bowl, combine soup and pepper. Stir in beans and 2/3 cup French fried onions. Bake at 350° for 30 minutes. Stir. Sprinkle remaining onions. Bake 5 minutes or until onions are golden.
Blend together and chill well. Sprinkle with coarse black pepper. Makes 1 1/2 pounds.
In large serving bowl, with fork, combine oil, lemon juice, salt and black pepper. Add tomatoes, cucumbers, red pepper, green onion, olives, and mint. Toss until evenly mixed. If not serving right away, cover and refrigerate up to 6 hours. Sprinkle with feta to serve if you like. Toss before serving.
Cook large package of salisbury steak according to directions. Stir in frozen vegetables. Cook 20 minutes or until vegetables are tender. Place biscuits on top of mixture and cook until golden brown. Dip with slotted spoon. Makes 8 servings.
Boil chicken until done with chopped celery and bell pepper. Salt and pepper to taste. Make roux of oil and flour. Make roux real brown (almost burned). Add onion, sliced. Add to chicken. Cook until done. Serve over rice.
In saucepan, combine sugar, cornstarch, lemon peel, butter, lemon juice, milk and egg yolks. Cook over medium heat, stirring constantly, until thick. Cover and cool. Fold in sour cream. Pour into baked pastry shell. Chill for 2 hours or more before serving. Top with whipped cream.
Brown the beef and onion in skillet. Add the rice and beans. Add salt, chili powder and garlic salt to taste. Cook together. Simmer and top with grated cheese; heat until melted.
Using a large platter, spread the ingredients according to the order listed (except the tortilla chips and salsa sauce). Chill in refrigerator for one hour. When ready to serve, pour salsa sauce over and insert tortilla chips around the edges of platter.
Mix broth, bouillon cubes and oleo; let stand until bouillon cubes can	be broken up. Break	all the bread into small pieces; put	in large pan. Add celery and onions. Add sage and stir; add broth	and mix well. (Chop oysters.) Add oysters, liquid and eggs;	mix. Adjust salt to taste. There should be enough liquid to see after standing a few minutes. Bake in covered roaster pan at 350° about 2 hours or until done. Serves 8 hungry people.
Soften cream cheese to room temperature and whip until fluffy. Add milk and beat well. Add lemon juice and vanilla; blend well. Add cherries, halved or quartered, and the nuts. Pour into crust and chill 3 or more hours.
Beat egg yolks until smooth. Pour in milk. Fold in lemon juice. Pour in crust and chill.
Drain peaches and pour into a greased 13 x 9-inch baking dish. Mix baking mix with shortening, milk, egg and sugar in a bowl. Mix by hand until consistency of pancake batter and pour over peaches. Bake at 350° until brown. Can use other fruit or add nutmeg, cinnamon or raisins for extra ummp.
In a large saucepan, combine all ingredients, except pinto beans. Bring to boil over high heat; reduce heat. Cover. Simmer 45 to 55 minutes or until flavors are blended together and chicken is tender. Add pinto beans. Continue simmering 20 minutes. Makes 10 (1-cup) servings.
Saute hamburger and salt. A little chopped onion may be added. Mix the potatoes, soup and sour cream with 1 1/2 cups of cheese all together with the meat. Spread in 9 x 13-inch pan. Bake at 350° for 30 minutes. Sprinkle with reserved 1/2 cup cheese. Bake a few minutes more.
Heat oven to 375° and bake deep dish pie shell for 10 minutes while mixing pie ingredients. Melt chocolate chips and butter, stirring constantly. Add all other ingredients. At this time you can mix nuts into pie mixture or sprinkle on top (maybe 1/2 with nuts and 1/2 without). Pour mixture into pie shell. Turn oven down to 325° and bake for 35 to 45 minutes or until set. Cool and garnish with Cool Whip. Enjoy!
Combine first four ingredients; bring to a boil and cook until thickened. Remove from heat and add Jell-O sugar-free. Strawberry or banana flavor is good. Cool completely and add a little red food coloring and 4 banana slices. Mix and pour into 2 baked pie shells. Top with Cool Whip or whipped cream before serving.
Combine rice, eggs, and cheese in a bowl. Press firmly into bottom of 12-inch greased pizza pan. Bake at 450° for 20 minutes. Top pizza-rice crust with onion and favorite pizza toppings. Mix in a small bowl the tomato sauce, oregano, basil and salt; place on top of pizza. Top with cheese topping. Bake for 10 minutes at 450°.
Preheat oven to 425°. Melt margarine in a 13 x 9 x 2-inch rectangular pan in oven. Mix Bisquick, paprika, salt and pepper. Coat chicken with this mixture. Place skin down in pan. Bake at 425° for 40 minutes. Turn and bake another 20 minutes.
Mix chocolate mix, eggs, milk and cornstarch in saucepan. Heat to boiling. Cook until thick. Pour in baked pie shell. Refrigerate until firm. Top with Cool Whip.
Pare, core and slice apples. Line a pie plate with pastry. Fill with apples. Sprinkle with sugar, bits of butter and cinnamon. Put on upper crust and prick. Bake in hot oven for 45 minutes to 1 hour at 425° until crust is brown and fruit is soft.
Heat oven to 375°. Combine shortening, peanut butter, brown sugar, milk and vanilla in a large bowl. Mix until well blended. Add egg. Beat until blended. Combine flour, salt and baking soda. Add to creamed mixture. Mix until blended.
Preheat oven to 350°. Sift together flour, salt, sugar and baking soda. Mix the pumpkin, oil, eggs, water and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts. Pour into well buttered loaf pan. Bake 50 to 60 minutes until straw comes out clean. Turn out of the pan and cool on a rack.
Heat first five ingredients in a saucepan. Pour into unbaked pie shell. Place top crust on pie, cutting slits for escape of steam. Dot with butter and sprinkle with sugar. Bake at 350° for 40 to 45 minutes.
Thaw carrots, cauliflower, green beans and drain. Pour dressing over thawed vegetables. Add pimentos. Cover; marinate in refrigerator several hours or overnight. Drain. Combine vegetable mixture with cheese and mix lightly. Sprinkle with additional cheese before serving. Makes approximately 6 servings.
Cook first 3 ingredients 5 minutes from the time it starts to boil. Remove from heat and add 1 package cherry jello. Let stand until cool. Add remaining ingredients. Refrigerate until firm.
Saute onion and pepper in oleo. Add shrimp; stir until pink. Add consomme, rice and season. Steam until done.