HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir-fry shrimp with scallions and garlic in butter. Toss and heat thoroughly but quickly (overcooking toughens shrimp). Add parsley and serve in chafing dish with toothpicks or as a first course.
Blend sugars, egg and butter until creamy. Add pinto beans and blend well. Pour into deep 9-inch unbaked shell. Allow room for filling to cook. Bake in 375° oven for 20 minutes, then at 350° for an additional 25 minutes or until a knife inserted near center comes out clean. Tastes like pecan pie.
Combine first 5 ingredients in a small Dutch oven; cook, without stirring, over medium heat, just until mixture reaches soft crack stage (270°). Remove from heat. Stir in vanilla.
Use 3 teaspoons for a large cup or 2 teaspoons for a regular cup.
Make graham crust in 9 x 10-inch pan. Layer chips, coconut and walnuts. Pour condensed milk over top. Cook at 350° for 35 minutes. Let cool and cut in squares.
Shred cabbage as for cole slaw; set aside. Cut bacon in pieces; cook to crispness in large frying pan. When done, remove bacon bits, leaving grease. To this, add sugar, celery seed, mustard, salt and vinegar. When this mixture is very hot, add the cabbage, turning it over until well mixed but not cooked. Add bacon bits. Serves 4. (Excellent with hot or cold beef.)
Mix all ingredients in large mixing bowl with wire whisk. Makes about 7 cups. Use within 4 to 6 months.
In heavy 2-quart saucepan, stir together sugar, corn syrup, water and salt. Cook over medium heat, stirring until mixture boils. Reduce heat; cook without stirring until temperature reaches 248° on candy thermometer or until very small amount of mixture dropped into very cold water forms a firm ball which does not flatten upon removal from water. Beat egg whites until stiff but not dry. Beating constantly on high speed, slowly pour 1/2 hot syrup over egg whites; then cook remaining syrup until temperature reaches 272° on candy thermometer or until small amount of mixture dropped into cold water separates into threads which are hard but not brittle. Beating constantly, pour over first mixture. Beat well after each addition. Continue beating until it loses its gloss. Add vanilla and nuts. Drop by teaspoons onto wax paper. Good luck. Makes about 40 to 50 pieces.
Lightly beat egg and egg white in a bowl. Add celery, onion, crumbs, garlic, lemon juice and tuna. Shape mixture into four patties, using 1/2 cup for each. Cook patties in oil in large skillet over medium heat 5 minutes until golden brown. Turn over carefully; cook other side 5 minutes.
Mix sugar, milk, melted margarine, nuts and coconut. Roll into desired size balls. Melt paraffin and chocolate bits in double boiler. Remove from heat. Dip balls into mixture and place on waxed paper. Let cool.
Put apples, sugar and water in skillet. Bring to simmer. Cover and cook 5 minutes. Mix cornstarch in 1/4 cup water and stir in apples. Bring to boil for 2 minutes. Remove from heat. Add butter, cinnamon and nutmeg and cool.
Brown meat and onions. Drain. Add remaining ingredients and water to desired consistency. Simmer for 30 to 90 minutes.
Whip egg yolks, then blend with condensed milk. Add Key lime juice, mixing only until juice is mixed in. Do not overbeat. Pour into baked pie crust or graham cracker crust. Chill until set (best overnight). Top with whipped cream or meringue.
Cook eggplant, covered, in a small amount of water 10 minutes or until tender. Drain and set aside. Saute sausage, celery and onion in a skillet until the sausage is cooked and vegetables are tender. Drain and set mix aside.
Brown onion and then meat. Brown well. Remove grease. Add seasoning and chili sauce. Cook on low, stirring occasionally about 30 minutes.
Preheat oven to 350°. Melt butter in Dutch oven. Add onion and saute until translucent. Add beef cubes and brown on all sides. Add salt, pepper, bay leaf, wine vinegar and beef broth. Cover tightly and bake 2 hours. Cook pasta following box directions. Remove pan from oven; remove bay leaf. Blend flour with softened butter. Stir into beef mixture. Simmer on stove 2 minutes, stirring constantly, until sauce thickens. Add yogurt and pasta; mix well and serve.
Combine sugar, salt and cornstarch in a heavy saucepan. Beat egg yolks and half and half at medium speed of an electric mixer; add to sugar mixture. Pour hot milk slowly into egg mixture, stirring constantly. Cook over medium heat, stirring constantly until thickened. Remove from heat; add butter, vanilla and, if desired, banana extract. Pour one-third of mixture into baked pastry shell and layer with banana slices. Repeat layers, ending with filling. Cover with wax paper; make meringue. Remove wax paper. Spread meringue over filling. Bake at 350° for 12 to 15 minutes.
Mix the cocoa, flour and sugar. Add eggs, vanilla and melted margarine. Mix well. Pour into pie shell. Bake at 350° for about 25 minutes. Serve warm with vanilla ice cream.
Combine all ingredients except bananas the night before serving. Next a.m., dip banana slices in pineapple juice and add to rest of ingredients. If making for supper, can make in a.m. and let sit in refrigerator all day.
Chill the juices. Mix and pour over sherbet in punch bowl. Add ginger ale. Serves 100.
Preheat oven to 350°. Blend well the flour, baking powder, salt, granulated sugar and cocoa. Add milk, vanilla and oil; mix until smooth. Add nuts. Spread evenly in a greased 8-inch square cake pan. Mix brown sugar and cocoa; sprinkle over batter. Pour hot water over entire batter. Bake 40 to 45 minutes. Makes 12 servings.
Cook broccoli for just a few minutes to thaw; drain thoroughly. Put into casserole. Cut up cheese over top of broccoli. Mix crackers and margarine. Put on top of broccoli and cheese. Bake at 350° for about 30 minutes, until bubbly.
Place all ingredients, except vanilla and nuts, in saucepan. Cook over medium heat, stirring occasionally, to 238° or until small amount forms a soft ball in cold water. Remove from heat. Add vanilla. Cool to lukewarm, 110°. Beat until fudge begins to thicken and loses its gloss. Add nuts.
Remove stems from berries; wash and crush. Bring to a boil, boiling about 4 minutes. Strain. You should have about 3 cups juice. Using 1 cup of the elderberry juice, grape juice and your choice juice, add lemon juice, sugar and fruit jell pectin. Bring to a rolling boil for about 4 to 5 minutes. Pour into canning jar; wipe the tops to make sure they're clean. Put hot lids and bands on to seal.
Dissolve yeast in warm water. Sift dry ingredients together in a large bowl. Cut in shortening. Add buttermilk and yeast mixture. Work dough only until well moistened. Cover and refrigerate to use as needed. Bake at 400° in oven for about 12 minutes.
Cream sugar and oil. Add eggs and pumpkin; mix well. Sift together flour, baking soda, powder, salt and spice. Add to pumpkin mixture, alternately with water. Mix well after each addition. Pour into 2 well greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 1/2 hours or until tests done.
Cream shortening and sugars.	Add eggs, beating well. Add peanut butter; beat well. Add soda, salt, flour and oats, mixing well.
Combine sugar and peanut butter. Mix well. Stir in just enough dry milk to make a stiff dough. Knead well.
Sift flour, baking powder and 1 1/2 cups sugar together (save 1/2 cup sugar). Make indentation in center. Add orange juice, vanilla, eggs and oil. Mix until smooth. Grease and flour 9 to 10-inch tube pan. Put in layer of batter, layer apples, 1/2 cup sugar and 1 teaspoon cinnamon (in each layer, divided 3 times), ending with apples on top, and sugar on top of apples. Bake 1 hour and 15 minutes at 350°.
Cook chicken until well done with margarine or butter. Salt to taste. Remove chicken from cooker. Add milk to chicken broth. Let come to a rolling boil. Add dough about the size of a large biscuit until enough dough is added. Bring to a rolling boil. Turn down heat; let simmer until done. Cover with cooker lid.
Cook squash, green pepper and onion in water and butter just until tender. Combine with seasonings and soup; stir gently. Place in a 1 1/2-quart baking dish. Top with shredded Cheddar cheese and bread crumbs. Bake at 350° until bubbly and top is brown.
Mix dressing in small bowl. Stir all together. Put on cookie sheet and bake for 10 minutes at 200°. Mix every little bit.
Cook amount spaghetti for your family or who you will be serving. Drain and let cool. Mix all vegetables. In another bowl, mix mayonnaise, milk, vinegar and sugar. Pour over vegetable mixture; mix well. Add spaghetti; toss.
Beat eggs well, then add sugar and mix well. Add all other ingredients. Add whole milk to freeze line. Mix well.
Fresh peppermint oil or extract is hated by mice. Drip on cottonball and wipe where mice have been. They won't come back!
Wash, peel and cut up potatoes. Pat dry with paper towel. Put all ingredients into blender container; cover. Press "chop" button for 10 seconds. Use spatula to push potatoes down, if necessary. Stop motor when using spatula.
In large bowl, stir mayonnaise with next 5 ingredients until mixed. Add remaining ingredients except lettuce and mix well. Cover and refrigerate. Serve on lettuce leaves. Makes 6 servings.
In an oblong pan (sprayed with Pam), spread nuts on the bottom of the pan and place coconut on top of the nuts. Mix cake mix as per directions; pour over coconut. Melt margarine and cream cheese together. Add powdered sugar; pour over cake mix. Bake at 350° for 45 minutes.
Mix flour, salt, cocoa and baking soda. Add oil, vanilla, sugar, vinegar and coffee. Beat for 2 minutes. Rectangular pan or lasagna pan can be used. Bake in 350° oven for 30 minutes.
Brown beef. Add tomatoes, chiles and taco seasoning. Simmer for 15 to 20 minutes. Start with flour tortillas and layer with beef then cheese 2 times. More cheese and chiles may be added to your taste. Bake at 350° for 25 to 30 minutes.
Drain and mash potatoes. Add cream cheese. Add 4 tablespoons butter, garlic and pepper. Mix. Gradually add heavy cream and keep mixing. Grease pan and top with butter. Bake at 350° for 1 hour.
Mix the graham cracker crumbs and melted butter. Press in a 9 x 13-inch cake pan. Beat the powdered sugar, eggs, vanilla and 2 sticks butter for 20 minutes. Spread on crumbs. Slice bananas lengthwise and place on mixture. Spread the pineapple on top of the bananas. Spread the Cool Whip on the pineapple. Sprinkle with nuts on top. Add cherries and chill 8 hours.
Dissolve yeast in water. Add flour and salt. Knead dough until it is no longer sticky. Put dough in oiled bowl and let rise 1 hour in warm place. Grease 2 pizza pans. Divide dough in half; press in pans, greasing both sides. Bake at 450° for about 25 minutes.
Mix flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly. Press half of mixture into buttered 9-inch baking dish. Cover crumb mixture with diced rhubarb. Combine sugar, cornstarch, water and vanilla. Cook over low heat until thick. Pour this sauce over rhubarb. Top with remaining crumbs. Bake at 350° until done. Serve warm plain or with whipped topping.
Boil rice in water and salt for 15 minutes with cold water. Add milk and boil 5 minutes more. Blend cornstarch, 3/4 cup sugar and salt. Beat egg yolks and add to sugar mixture. Spoon some rice slowly into egg yolk mixture and then slowly add all the rice, mixing well, and let it come to a boil. Remove from heat and add vanilla. Pour into a large bowl. Beat egg whites and 3 tablespoons sugar. Spread on rice and brown in oven at 375°.
Cream butter and Crisco until light. Add sugar and blend. Add eggs, one at a time, beating well after each addition. Sift flour, salt and baking powder together. Combine milk and water enough to equal 1 cup. Add dry ingredients and liquid alternately to sugar and butter mixture. Beat in vanilla. Bake in greased and floured 10-inch tube pan for 1 hour.
Brown hamburger in large frying pan until half done. Add cabbage and onion; fry until done on low heat. Cut off piece of thawed bread, the size of an egg. Stretch out. Put spoonful of filling on. Pinch edges together. Let rise and bake until done. Brush with melted butter. Bake at 350° for 30 minutes.
Cream butter until soft. Gradually add sugar, creaming until light and fluffy, about 10 to 15 minutes. Add egg yolks and blend well, about 10 minutes. Gradually add flour and mix thoroughly. Fold in nuts. Spoon half the batter into buttered 13 x 9-inch pan; spread evenly. Top with jam; spread evenly. Cover with remaining cookie dough. Bake in slow oven at 325° for 1 hour or until lightly browned. Cool and cut into 1 x 2-inch bars. Delicious! (Baking time may vary according to oven.)
Dissolve yeast in milk. Knead the ingredients and divide into 2 equal parts. Let dough set for 1 hour.
Combine soup, milk and sour cream. Pour over chicken breasts in a flat baking dish. Sprinkle with paprika. Bake 1 hr. at 350°. Good served over brown rice.
Bring all to boil; remove from heat and let cool. Pour over vegetables and refrigerate 24 hours.
Cook potatoes and mash. Beat sugar and oleo together; add eggs, one at a time. Mix well. Add remaining ingredients and pour into pie crust. Bake at 350° for 40 minutes or until firm.
Mix pie filling and sweetened condensed milk together. Add crushed pineapple. Stir in Cool Whip. Add nuts, if desired. Stir until it's all pink. Store in refrigerator.
Cream together peanut butter, margarine and vanilla. Blend in powdered sugar and mix well. Form into small balls to be dipped in the chocolate. Now melt the chocolate together with the paraffin in a double boiler. When completely melted, insert a toothpick into the balls and dip in the chocolate syrup, leaving a small circle uncovered.
Mix well and store. Use 1/2 cup of mix with hot water. Add marshmallows, if desired.
Cook zucchini and onion in boiling water for 5 minutes. Combine sour cream and soup. Stir in carrots, onion and zucchini. Combine stuffing and oleo. Spread half of it in the bottom of a 7 x 11-inch baking dish. Spoon vegetables on top. Place remaining stuffing on top of vegetables. Bake at 350° for 30 minutes. Serves 8.
Boil chicken for 1/2 to 1 hour and debone. Sprinkle bread crumbs in square pan. Add cooked broccoli and then spread chicken on top of broccoli. Mix 1 can of creamed chicken soup and 1/3 cup mayonnaise together. Smooth over top of chicken. Spread orange Cheddar cheese (grated) on top. Then sprinkle bread crumbs and top with some paprika. Bake at 350° for 1/2 hour to 45 minutes, one hour after freezer/refrigerator.
Combine beef, Worcestershire and salt; mix lightly. Shape into 12 patties. Top 6 patties with cheese and pickle slices. Place other 6 patties on top of cheese and pickles and seal edges of top and bottom patties together. Grill for 5 minutes on each side. Serve on hamburger buns.
Beat eggs adding sugar gradually. Beat until smooth. Add cool melted butter and lemon and anise flavors and orange juice. Sift flour and baking powder. Add to egg mixture. Add orange rind and anise seed. Dough will be sticky enough to be dropped by spoon. Spray iron with Pam. Makes 60 Pizzelle. Serve plain or dust with powdered sugar. Store in airtight container.
Butter a 9 x 13-inch baking dish. Steam broccoli about 5 minutes. Cool and press dry. Beat eggs and milk until frothy. Thoroughly mix flour, salt and baking powder. Stir into egg mixture, mixing well. Fold in broccoli, cheese and onion. Spoon into baking dish; sprinkle with seasoned salt. Bake at 350° for 35 minutes. Let stand 5 minutes; cut into squares and serve. This is also good cold.
Snap off and discard woody bases from asparagus. Cook spears in a large skillet for 8 minutes. Drain. Serve on small warmed platter. Melt butter in same skillet. Add lemon, salt and thyme. Pour over asparagus.
Sprinkle miniature marshmallows over warm cake. Return cake to oven for 2 minutes or until marshmallow are puffed. In a small bowl combine frosting with chocolate chips and chopped walnuts. Spread frosting mixture over marshmallow while still warm. Best when used on a 9 x 13-inch cake.
Mix dry ingredients together; beat eggs, oil and buttermilk together and add to dry mix. Pour a scant cup of batter onto a hot, ungreased waffle iron, baking until golden brown.
Cream together margarine, sugar, vanilla, almond extract and Egg Beaters until smooth. Add flour; blend thoroughly. Chill dough 1 hour.
Beat egg whites and 2 teaspoons oil.	Add 1/4 cup oil and pumpkin. Add oat bran (soaked in water).	Mix well. Add sugar and raisins. Add	baking powder, soda and spices. Add flour and oatmeal. Bake at 350° for 25 minutes. Yields 18 muffins. Contains 137 calories, 37 grams fiber, 40 grams fat and 0 milligrams cholesterol.
Cook macaroni; drain. In casserole dish, combine macaroni, 6 ounces shredded cheese, eggs and milk; stir. Add remaining cheese to top. Bake at 350° for 20 minutes or until melted on top. Add salt and pepper to taste. Serve and enjoy.
In baking dish, mix pineapple and pie filling and 1/2 cup chopped pecans. Pour cake mix on top; drizzle oleo on top. Sprinkle 1/2 cup pecans and bake for 45 minutes at 350°.
Blend the cream cheese and margarine until smooth. To this mixture, add chicken, salt, pepper, milk and chopped onion and mix well. Separate the crescent rolls into 8 rectangles. Spoon 1/2 cup chicken mixture into each rectangle and pinch together. Bake in 350° oven for 20 to 30 minutes.
Cream margarine, sugar and cream cheese. Add other ingredients slowly. Mix well. Preheat oven to 350°. Turn down to 300°. Bake 1 1/2 to 2 hours. Makes a large cake. Place a pan of water under the cake while it bakes; will make it more moist.
Cream margarine, sugar, vanilla and eggs until light and fluffy. Add melted chocolate squares and blend. Sift dry ingredients together and add to creamed mixture. Alternate with water. Bake at 350° for 30 to 35 minutes in three 8-inch greased and floured pans.
Mix together in a large bowl: spaghetti sauce, water, kidney beans, corn and chili seasoning mix. Spread 1 cup of mixture over bottom of 9 x 13-inch pan. Arrange 4 pieces uncooked lasagna over sauce. Add 1 cup sauce, then 1/2 of Ricotta cheese. Repeat, ending with remaining sauce. Refrigerate at least 6 hours before baking. Bake at 350° for 45 minutes. Uncover; sprinkle cheese on top. Bake an additional 15 minutes. Let stand 15 minutes before serving.
Soak rabbit pieces in 1 1/2 tablespoons of salt water to cover for 2 hours. Rinse, drain and dry. Roll in flour and brown in the oil and butter. Add onion and spices. Cover tightly and bake in a 325° oven for 1/2 hour. Remove from oven. Turn rabbit pieces. Add chicken bouillon and water. Return to oven and bake 1 hour or until done.
Cream sugar, margarine, vanilla and eggs. Beat on high 5 minutes. Add flour, sour cream, cocoa, baking soda and salt. Beat on low until combined. Scrape bowl and beat 1 minute on medium. With spatula, fold in zucchini and chips. Spread batter (will be thick) in greased 13 x 9-inch pan. Bake 40 to 45 minutes at 350°. Makes 12 servings (505 calories each).
Mix all ingredients; cook in an unbaked pie shell for 45 minutes at 350°.
Melt oleo in 9 x 13-inch in pan. Mix flour, sugar and milk together and pour over oleo. Pour peaches over mixture in pan. Mix 4 tablespoons cinnamon and 3/4 cup sugar and sprinkle over top. Bake at 350° for 45 minutes.
Brown beef in Dutch oven; add water, tomatoes, salt and macaroni. Reduce heat to low, cover and cook 20 minutes. Add more water, if needed. Remove lid and sprinkle with cheese. Kids love this!
Partially thaw crab meat and	fish. Remove skin from fish fillets; cut fillets into 1 inch pieces. Thoroughly wash clams. Cover clams with salted water using 3 tablespoons salt to 8 cups cold water. Let stand 15 minutes; rinse. Repeat twice.
Cut bread in 1-inch slices and put in greased 9 x 13-inch cake pan in single layer. Beat eggs with other ingredients (except oleo). Pour this over bread slices and cover pan with foil. Refrigerate 4 to 6 hours or overnight. Uncover and dot with small pieces of oleo. Turn oven on to 350° and bake 45 to 50 minutes.
Drain pineapple. Place in bottom of a 9 x 13-inch dish. Mix sugar, flour and cheese together and spread over pineapple. Crush crackers and sprinkle over top of cheese mixture. Pour melted margarine over the top of the crumbs. Bake at 350° for 25 minutes.
Take sherbet out of freezer 30 minutes before using. Place sherbet in punch bowl. Pour Sprite over to fill punch bowl. Mix and serve. No ice needed.
Shred and mix cabbage, pepper and onion. Boil for 3 minutes the sugar, vinegar, salt, celery seed, mustard and salad oil. Add boiled mixture to cabbage mixture while still hot. Store in covered container in refrigerator overnight before serving. Will keep 7 to 10 days.
In well greased 10 by 13 pan, cut the crust off bread and put the bread in bottom of pan. Spread the chicken (seasoned, cooked breasts or thighs) over bread. Next add the sliced chestnuts, mushrooms and soups. Next, lay the cheese over top and dot with mayo. Mix together the eggs, salt, milk, and pimentos. Bake at 350° for 1 hour with buttered bread crumbs sprinkled over the top the last 1/2 hour. Serves 12 or more and can be frozen.
Boil chicken breasts	in seasoned water until tender. Cool, debone and cut in bite size pieces. Line the bottom of a 10 x 13-inch casserole. Saute onion and celery in butter and then add soup, cheese and seasonings. Simmer sauce until the cheese melts. Pour half	of sauce over chicken.	Layer asparagus over chicken and cover with remaining sauce. Do not add any liquid even if it looks dry. Top with almonds. Bake at 350° until bubbly. It will serve 12 to 15 people.	It freezes well.
Mix the first 7 ingredients together. Pour into a 13 x 9- inch pan. Sprinkle over this the cake mix and nuts. Pour melted butter over this. Bake at 350° for 50 to 60 minutes, or until done. Cool. Can use cream cheese filling, Cool Whip or ice cream on top.
Cream sugar and eggs well. Add flour and rest of ingredients. Bake in a large Pyrex dish (greased) at 325° for 35 or 40 minutes. Serve with ice cream or whipped cream.
Cook the shrimp in salted water 3 minutes. Drain. Saute mushrooms, garlic and onion in butter for 5 minutes. Stir in flour, pepper and dill, then stir in milk. Bring to a boil. Remove from heat. Add half of the cheese. Stir until melted. Add white wine. Mix lightly the crab and artichokes with the other mixture and the rest of the cheese. Pour into a 2-quart casserole. Sprinkle with crumbs. Bake at 350° until bubbly. Serves 6.
Combine brown sugar, 1/4 cup flour, margarine and cinnamon until crumbly. Set aside for topping. Cream together oil, egg and sugar. Then add flour, baking powder, salt and milk. Fold in blueberries. Bake in greased and floured 13 x 9-inch pan at 350° for 30 minutes.
Cook ground beef, onion and celery in a nonstick Dutch oven, stirring frequently, until beef is brown; drain. Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until barley is tender and stew is desired consistency. Makes 6 servings.
Heat oven to 350°. Fry and crumble bacon; drain off fat for something else. Melt oleo and saute celery, onion and pepper in oleo. Cut biscuits in 6 pieces each. Mix everything in a large bowl. Put in Bundt pan sprayed with Pam. Will look lumpy. Bake at 340° for 30 minutes or less until browned. Good with lite butter or sour cream: (1/3 cup milk, 3 tablespoons of lemon juice, 1 cup low-fat cottage cheese). Mix together in blender. Can be frozen.
Brown beef in frying pan. In saucepan empty cans of paste. To each large can of paste add 1 can of water and to each small can add 2 cans of water. Simmer all ingredients for 1 hour.
In a blender: basil leaves, nuts and garlic. Blend until fine. Then: add oil in a thin stream while blending. Add cheese, salt and pepper. Serve over hot pasta, which was boiled "al dente."
Preheat oven to 400°. Sift dry ingredients into bowl; make a well in the center. Combine egg, milk and oil. Add all at once to dry ingredients. Stir quickly just until moistened. Gently stir in blueberries. Fill greased muffin cups 2/3 full. Bake about 25 minutes.
Cut meat into thin strips, 2 inches long. In large skillet, brown meat; turn frequently. Stir in mix and 2 cups of water. Cover; simmer for 30 minutes. Stir in peppers; simmer for 10 minutes. Serve over rice.