HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook shrimp and sausage in oil and butter in a large saucepan over low flame for 5 minutes. Add onion, green pepper, celery and garlic. Cook until tender. Stir in remaining ingredients, except green onions and parsley; heat to boiling. Reduce flame and simmer, covered, for 30 minutes or until rice is tender. Five minutes before the Jambalaya is done, add green onions and parsley. Makes 6 servings.
Cook ground beef, onion and green pepper until beef is brown; drain. Stir in garlic, chili powder, oregano, cumin, red kidney beans, tomatoes, tomato sauce, salt and red pepper. Heat to boiling. Reduce heat, cover and simmer 30 minutes, stirring occasionally. Serve over cooked spaghetti and garnish with cheese and lettuce on top. Serves 4.
Cream butter and shortening with an electric mixer. Add vanilla. Gradually add sugar one cup at a time, beating well on medium speed. Scrap sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed, until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results keep icing bowl in refrigerator when not using. This icing can be stored two weeks by refrigerating in an air-tight container. Rewhip before using. Yield: three cups. Add two additional Tbsp of milk per recipe to thin for icing cake.
Combine oats, sugar, flour and salt; mix well. Stir in remaining ingredients. Drop by 1/2 teaspoonfuls 3 inches apart onto aluminum foil-lined cookie sheets. Bake at 350° for 6 to 8 minutes or until edges are brown. Cool completely before removing.
Melt shortening in pan. Remove from heat. Add brown sugar; mix. Add eggs and vanilla; mix. Add flour, baking powder, salt and chips; mix. Bake in greased 9 x 13-inch pan for 25 to 30 minutes at 350°.
In medium bowl, combine pineapple, oranges, marshmallows and yogurt. Cover; refrigerate several hours to blend flavors.
Split hot dogs lengthwise but not all the way through. Fill opening with mashed potatoes. Place under broiler. Cook until potatoes begin to brown. Place a slice of cheese on top of each hot dog and broil until cheese has melted.
Soften gelatin in cold water; add boiling water and sugar. Stir until dissolved. Add milk and extract. Pour into 8-inch square pan. Chill until set. Cut into cubes. Put in serving dish and top with oranges.
Scrub potatoes and cook in boiling water with their skins on until tender when tested with a fork. Drain, peel and cut potatoes into cubes. Season with salt, pepper and chopped onion and set at back of the stove while making the dressing.
Place mushrooms, cheese and onion flakes on the bottom of small pie pan or casserole. Place remaining ingredients in blender; blend well and pour over cheese mixture. Bake at 325° for 1 hour. Makes 2 servings.
Melt oleo in large skillet. Saute chopped onions, bell pepper, celery and seasonings. (I add Tony Chachere seasoning for real Cajun taste.) Cook until tender, approximately 10 minutes. Add tomato sauce and shrimp soup; mix well. Add cooked shrimp; cook about 10 minutes. Serve over cooked rice as main dish.
Wash chicken. Set oven at 350°. Line a deep pan with foil. Dip chicken in melted butter. Put in crushed Ritz crackers. Make sure chicken is well breaded. Put chicken in pan and pour the remainder of butter over chicken. Cover with foil and bake until brown (about 1 1/2 hours).
Cream together the first 3 ingredients. Add the milk to pudding; mix together. Add Cool Whip to pudding; mix together. In an 8-inch flowerpot, layer mixture (cookies, etc.), ending with cookies on top. Add flowers and gummy worms (if you like). Serve with spade.
Combine all ingredients, refrigerate over night. Bake at 350 degrees for 1 hour and 15 minutes.
Brown the ground beef. Drain excess grease and place in crock-pot. Add the remaining ingredients. Mix all together. Cook on low setting 5 to 6 hours or high setting 3 to 4 hours.
Melt butter and add cocoa; stir good. Add the next 4 ingredients. Beat eggs and add the vanilla and mix all together. Add the nuts. Bake at 350° for 20 to 25 minutes.
Mix all ingredients with fork; form into ball. Before serving, top with cocktail sauce. Serve with crackers.
Boil chicken (save chicken broth for sauce following) with celery strips, a few bay leaves and a little onion. Then skin and bone the chicken. Set aside.
Saute onions and celery in a little oil until tender. Add beef and cook. Add remaining ingredients and simmer about 45 minutes to 1 hour. May add water if soup is too thick.
Combine first 6 ingredients; mix well. Shape into ball. Put parsley and pecans on plate; roll salmon ball on plate. Serve with Melba toast or Ritz.
Mix and bake cake as directed; let cool. In punch bowl, crush half of cake. Add half of prepared vanilla pudding, then 2 bananas (sliced), then 1 can pineapple (drained), then 1 can cherry pie filling. Repeat second layer same as the first. Top with Cool Whip. Chill.
Mix cake mix, eggs, vanilla, 1/4 cup sugar and water and pour into 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Beat all ingredients together, except bananas and honey, on low speed for 30 seconds. Beat on high for 2 minutes. Scrape bowl. Add bananas and honey. Beat 1 minute. Pour into cake pan. Bake for 30 to 40 minutes or golden brown. Frost if desired.
Saute onions and garlic in olive oil. Add tomatoes, basil and parsley. Simmer 25 minutes, uncovered. In a separate saucepan, heat vermouth until just about boiling. Add shrimp and scallops. Boil until shrimp turn pink and scallops turn white. Add seafood with vermouth to tomato sauce and simmer. Serve over linguini and sprinkle with Parmesan cheese.
Mix sugar, milk and margarine in medium size pan. Bring to rolling boil. Boil for 8 minutes. In another pan, mix chocolate chips, Marshmallow Creme and nuts. After mixture has boiled for 8 minutes, pour into Marshmallow Creme. Cream all together until thick. Pour into large pan; cool. Cut into desired squares.
Put 1/2 of mixture into graham cracker crust. Refrigerate the rest.
Combine first 4 ingredients in Dutch oven. Bring to boil; reduce heat and simmer until tender. Drain well; remove bay leaf. Saute onion in bacon drippings until tender. Add turnips, potatoes, salt, pepper and red pepper; toss gently. Spoon into serving dish; sprinkle with parsley. Yield: 6 to 8 servings.
Beat together mashed bananas, lemon juice and sugar. Chill good. Pour banana mixture into punch bowl. Stir in cream. Slowly pour in 7-Up. Float spoonfuls of lemon sherbet on punch. If desired, sprinkle flaked coconut on top. Makes about 40 (4 ounce) servings.
Place softened Velveeta on wax paper and cover with another sheet and roll between to about 10 x 14. Remove onto sheet of wax paper and cover cheese with softened cream cheese (up to about 1 inch). Sprinkle chilies over this and roll length wise. Use a knife to start rolling. Crimp edges with a fork. Transfer to saran wrap (easy to roll onto the saran) and refrigerate. Serve with crackers. This will last a long time when refrigerated.
Set crackers aside. Mix remaining ingredients together. Pour mixture over crackers to coat. Stir or shake. Ready in 2 hours.
Bake cake following package directions. I make two tiara pans and one 9-inch round pan.
Mix all ingredients together. Mix until well blended. Pour into prepared pan. Bake 45 minutes at 350°.
Fry ham in oleo over low heat; remove from pan. Stir sugar into drippings until dissolved, stirring constantly. Add coffee, stirring well. Simmer 5 minutes.
Preheat oven to 350°. Stir together cocoa and boiling water in small bowl until smooth; set aside. Cream margarine, sugar and vanilla in large mixer bowl until light and fluffy. Blend in eggs. Combine flour, soda and salt. Add alternately with sour milk to creamed mixture. Add reserved cocoa mixture. Blend thoroughly. Pour batter into 2 greased and floured 9-inch layer pans or one 9 x 13-inch pan. Bake for 30 to 35 minutes. Frost with your favorite frosting.
Chop onions and ham. Mix with cream cheese. Add Accent and Worcestershire, then mix again. Roll into a ball and chill for 30 minutes. Serve with crackers or chips.
Mix sugar, Karo syrup, butter and 1/2 can milk. Bring to boil. Add balance of milk slowly as to not stop boil. Stir to 248° on a candy thermometer. Keep boiling slowly. Turn heat off. Add wax and nuts. Pour into buttered pans. Let sit. Score to cut. Wrap individually or place in small cupcake holders.
Peel and chop tomatoes and onions. Remove seeds from peppers and chop. Mix all ingredients in a large cooker and cook until tender. Pour into hot sterilized jars and seal at once. Makes 15 pints.
Preheat oven to 350°. In large bowl, combine flour, sugar and egg. Cut in 1/2 cup of butter until crumbly. Stir in nuts. Reserve 2 cups. Press remainder firmly on bottom of greased 9 x 13-inch pan. Bake 15 minutes. Meanwhile in saucepan over low heat, melt caramels, milk and remaining butter. Pour over prepared crust. Top with reserved crumb mixture. Bake 20 minutes. Cool. Cut into bars. Store loosely covered at room temperature.
Mix corn bread, onion and squash. Add celery, soup and margarine. Bake at 350° in casserole dish for 45 minutes.
Place sherbet (slightly thawed) in punch bowl. Add can of pineapple juice. Begin pouring ginger ale into bowl. Continue to pour until bowl is full or bottle is empty. Great for any gathering.
Place margarine in rectangular dish (11 x 7 x 1 1/2-inch). Microwave, uncovered, on High 20 to 30 seconds until melted. Arrange chicken breast halves, thickest part to outside edges of dish in margarine. Cover tightly and microwave 4 minutes.
Cover apples with sugar and let stand for 30 minutes. Mix together flour, oil, eggs, soda, salt and vanilla. Stir in apple/sugar mixture. Add nuts and coconut (if coconut is not used, add an additional 1/2 cup nuts). Bake 35 to 40 minutes at 350°.
Place onions in a 1-gallon resealable plastic bag. In a medium bowl whisk next 5 ingredients. Pour vinegar mixture into bag and seal. Refrigerate 8 hours or overnight. Heat oil in a large skillet over medium-high heat. Using a slotted spoon, place onions in skillet and cook until brown on both sides. Drain on paper towels. Serve warm. Serves 8.
Cream shortening and butter. Add sugars and cream thoroughly. Add eggs and blend well. Sift dry ingredients together and add gradually, blending well. Form into soft balls and place about 3-inches apart on lightly greased cookie sheet. Flatten with fork dipped in flour, making a crisscross pattern. If dough is too soft to flatten without sticking to fork, chill dough. Bake 10 to 12 minutes at 350°.
Mix pumpkin, sugar, eggs, milk, cinnamon and salt together. Pour into a 9 x 13-inch cake pan. Sprinkle dry cake mix on top of mixture, then sprinkle nuts over cake mix. Pour melted butter over nuts. Bake 1 hour at 350° or until golden brown. Let cool. Cover with whipped topping, if you wish.
Combine ground beef and onions; roll into balls. Brown meat. Take meatballs out of skillet. Stir flour into drippings; brown. Stir in water until thin. Return meatballs to gravy. Let cook about 10 to 15 minutes.
Mix first 2 ingredients in bowl; let cool. Add oil to first mixture when it is cool. Measure 2 cups All-Bran to use later. Mix next 6 ingredients together; add to first mixture. Add 2 cups All-Bran by hand. Cover and refrigerate. Spray muffin tins with Pam. Bake at 400° for 15 or 20 minutes.
Dissolve cornstarch in pineapple liquid. In a saucepan, cook pineapple, cornstarch mix and drained pineapple. Cook until clear. Chill in refrigerator. Add coconut, walnuts or pecans. Pour in prepared graham cracker crust. Top with Cool Whip.
In a large saucepan over medium-high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat. Stir in pasta sauce, 1 cup Mozzarella cheese and macaroni. Spoon into 3-quart shallow baking dish. Sprinkle with remaining Mozzarella cheese and Parmesan cheese. Bake at 350° for 30 minutes. Serves 6.
Mix all ingredients together. Form balls about 1-inch size. Put on cookie sheet and bake at 350° for 5 to 10 minutes.
Spread rice in bottom of baking dish; add corn, salt and pepper. Pour 1/2 the tomato sauce over corn and rice. Add in layers onions, bell peppers, green beans and ground beef. Add remainder of tomato sauce and top with bacon. Cover lightly. Bake at 350° for 45 minutes; uncover and continue to bake 30 minutes longer.
Mix sugar and butter. Add egg and flavorings. Stir in dry ingredients. Blend well and chill for several hours. Roll dough on lightly floured surface. Cut with cookie cutters. Sprinkle with sugar. Bake at 350° until lightly brown.
Layer 1: Mix 1/2 stuffing with melted margarine and spread on bottom of dish.
Remove stems from strawberries and crush, one cup at a time using a potato masher. Combine berries and sugar in bowl. Stir and set aside for 10 minutes, stirring occasionally. In a saucepan stir pectin and water together on high heat. Stir the pectin mixture into the fruit mixture. Stir constantly until sugar is dissolved and is no longer grainy, about 3 minutes. Pour quickly into jars to within 1/2 inch from the top. Wipe off edges and cover with lids. Let stand at room temperature for 24 hours to set. For immediate use. Store in refrigerator up to 3 weeks. Freeze remaining containers up to 1 year. To use, thaw in refrigerator.
Puree strawberries in blender. Combine sugar, 1 cup water and lemon juice; stir until sugar is dissolved. Add remaining water, pureed berries and a few drops of red food coloring. Serve over crushed ice with berry and lemon slice floaters.
Brown and drain sausage. Add garlic, salt and pepper; set aside. Cook grits according to package directions; add to sausage. Stir in cheese, butter, eggs and chilies; mix all well. Pour into a well buttered 13 x 9-inch casserole dish. Bake at 350° for 1 hour. Makes 8 to 10 servings.
Mix the first 6 ingredients. Add the next 4 ingredients; toss well. Cover; chill for several hours. Makes about 8 cups.
Brown sausage. Mix with cream cheese and sauerkraut. Refrigerate overnight. Roll into balls. Dip in egg-milk mixture, then roll in bread crumbs. Bake in ungreased 9 x 13-inch pan at 350° about 10 minutes.
Brown ground beef and completely drain off grease (I wash mine through 2 waters). Put everything into pot and cook until done. Put some Sweet 'N Low to taste in. Very low in calories and fat.
Cook in a large thick pot the sugar, milk, butter and soda to a soft ball stage on candy thermometer. Add vanilla and beat on high until it begins to thicken and loses its gloss. If you beat it too long, set the bowl in a pot of real hot water and it will soften back up.
Roll vanilla wafers until fine. Mix with softened butter. Put half of mixture in a 9 x 13-inch pan. Pat down firmly. Whip the cream until stiff and add to marshmallows (small ones or large ones, cut up). Add pecans and crushed very fine peppermint candy. Stir until thoroughly mixed and spread over vanilla wafer crumbs. Cover with remaining crumbs. Chill thoroughly or overnight.
Combine all ingredients in order given. Mix well. Pour into a greased (I use Pam) 10-inch pie plate. Bake at 350° for 45 minutes or less. The center will appear rather soft. Properly done, it will have a delicate crust over the top, sides and bottom. It will be solid enough to cut after it has cooled. The center will be a perfect cream pie.
In frying pan, cube Prosciutto and saute in 2 tablespoons butter until browned; add vodka (flame vodka for 10 seconds). Put remaining ingredients in pot. Be sure to break up tomatoes and all juice; heat. Add Prosciutto and juice from frying pan. Cook on low for 20 to 30 minutes. Makes enough sauce for 3/4 to 1 pound pasta.
Bake cake as directed; let cool completely. Split layers. Mix together the sugar, sour cream and coconut; chill. Set aside 1 cup for the frosting; put remainder between the layers. Blend the reserved sour cream mixture with the Cool Whip; frost cake. Store in airtight container in refrigerator for at least 3 days before serving.
Pour last 2 ingredients over first 5. Don't stir. Bake 3 1/2 hours at 350°.
Cream Crisco, egg yolks and sugar. Add flour, milk, baking powder, beaten egg whites and vanilla. Makes 4 or 5 layers. Bake at 350° for 10 to 15 minutes. Use any filling. Ice with buttered icing.
Mix all ingredients together and beat for 8 minutes. Pour into a 13 pan. Bake for 30 minutes at 350 degrees.
Combine sugar, chocolate squares, evaporated milk and margarine and cook at a rolling boil for 5 minutes. Add chocolate chips, marshmallow creme vanilla and nuts. Grease a cookie sheet and put wax paper on top of cookie sheet. Pour fudge onto cookie sheet. Score candy before cooling. Cool thoroughly. Cut fudge. Use the wax paper to help remove it from pan and put in your favorite container.
Use Sure-Jell and double the amount of juice called for in the jelly recipe. Add syrup and sugar called for plus 1 cup. Make according to jelly recipe.
Mix and bring to a boil. Cook for 6 minutes. Place pan in cold water and beat until smooth.
Stir jello into boiling water until dissolved. Add cold water. Fold in sherbet and orange slices. Chill.
Saute meat and onion. Add all other ingredients and simmer for 20 minutes or longer.
Mix all ingredients. Form into a loaf and place on microwave rack. Hollow out the center and place a custard cup in the center. Microwave on High 11 to 14 minutes. Turn halfway through cooking time.
Sift flour and sugar together 5 times. Set aside. In a large bowl, mix egg whites, salt, cream of tartar, vanilla and almond extract for 3 minutes. Add 1 1/3 cups sugar and beat 1 minute longer. Turn to low speed and add flour mixture. Slowly pour into tube pan and bake at 350° for 35 minutes.
Mix cake mix, eggs, water and oil. Add chocolate chip morsels. Place by spoonfuls on ungreased cookie sheet. Bake at 325° for 10 to 12 minutes. Makes 4 dozen.
Wash pickles; place in crock and pour cold water and canning salt to cover. Weight down and let stand 1 week.
Saute carrots and onion in olive oil; add ground beef and cook until brown. Do not drain off grease (there should be very little with the lean beef). Add tomatoes with juice and tomato sauce; simmer. Cook rigatoni 14 to 16 minutes in large pot; drain and return to pot. Add all of the above sauce but 1 cup. Pour 1/2 remaining mixture in 4-quart casserole dish. Spread 1/2 Ricotta and 1/2 Mozzarella cheese over and repeat, adding 1 cup of sauce remaining. Cook about 30 minutes at 350°.
Salt and pepper chicken to taste. Combine soups, sour cream and chicken and warm. Mix together 2 tablespoons of poppy seed, crushed crackers and margarine. Layer about half of the crumb mixture in bottom of a casserole dish. Pour chicken mixture over crumbs and spread evenly. Spread rest of crumbs on top. Sprinkle rest of poppy seed over this. Bake at 350° until light brown and bubbly (about 30 to 40 minutes).
Bake according to directions (use oblong pan) on box. While cake is still hot, make holes in cake with toothpick and spread condensed milk on top of hot cake. Top with crushed pineapple. If cake appears dry, use a couple of tablespoons of pineapple juice. Refrigerate until cold. Top with Cool Whip and then coconut.
Mix Jell-O with hot water to dissolve. Let cool. Mix all ingredients together, then divide into 2 gallon jugs. Add water to each to make a full 2 gallons.
Chop wood, carry into house 'n build fire in stove. Get out bowl, spoons 'n necessary ingredients; grease pan 'n empty yeast in warm water. Take doll 'n toys off table 'n give little Lydia a spoon 'n let her help.
Melt butter in a 13 x 9 pan. Mix together remaining ingredients. Pour batter over butter. Sprinkle with 1/2 cup shredded Cheddar cheese. Bake at 375° for 30 minutes or until brown.
Cream all ingredients except flour. Add flour. Roll out thick and cut in shapes. Bake at 350° for 8 to 10 minutes. Frost, if desired.
Line the bottom of a 9 x 13 pan with whole graham crackers. Mix pudding according to package directions; fold in Cool Whip. Pour over crackers. Top with another layer of whole graham crackers. Gently frost with your favorite chocolate frosting and refrigerate.
Mix butter, sugar and vanilla. Blend in flour and salt; add nuts and mix thoroughly. Chill dough. Roll dough in crescent shape. Place on ungreased baking sheet and bake at 400° for 10 to 12 minutes.
Melt the first 3 ingredients. Cream butter and sugar; add egg yolks. Add cooled chocolate mixture and vanilla. Add flour and buttermilk. Add the beaten egg whites last and fold in. Bake at 350° for 50 to 60 minutes in a greased Bundt pan.
Brown hamburger and onion; add green chilies and cool. Add half the shredded Cheddar and Monterey Jack cheese. Mix. Heat enchilada sauce and tomato sauce, warm to touch.
Melt almond bark and chocolate chips in microwave, stir until smooth, add peanuts and mix well. Drop by teaspoon onto wax paper to harden. Vary chocolate chips and peanuts depending on your taste. Peanut may be substituted with Rice Krispies.
Make pudding according to directions. Mix with whipped cream. Layer bottom of 9 x 13-inch pan with graham crackers. Add layer of pudding mix, then crackers, until all pudding is used and ending with graham crackers. Spread chocolate icing on top. Refrigerate for at least an hour before serving.
Combine mayonnaise and next 2 ingredients. Spread on both sides of fillets and coat with crushed corn flakes. Place fillets on rack of a lightly greased broiler pan. Bake at 400° for 10 to 15 minutes or until fish flakes easily. Makes 3 to 4 servings.
For the crust, combine the flour and salt in a food processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Add enough water by tablespoons to form moist clumps. Gather dough into ball. Flatten into a disk. Wrap in plastic and refrigerate 30 minutes. Roll out dough to a 13-inch round. Transfer to an 11-inch tart pan with removable bottom. Trim edges. Freeze crust 15 minutes. Line crust with foil and fill with dried beans or pie weights. Bake at 375° until crust is set, about 15 minutes.
Cover tomatoes with water and boil for 15 minutes. Drain. Add remaining ingredients. Cook 1/2 hour. Place in sterile jars and cover with hot lids.
Mix and spread in 9 x 13-inch pan 28 crumbled Oreo cookies and 1 stick oleo. Mix cream cheese (softened), 1 cup confectioners sugar and Cool Whip. Spread on top of cookie mixture. Mix until thick, both boxes of pudding and 3 cups of milk. Spread over the cream cheese mixture. Top with more Cool Whip and sprinkle with chocolate shavings or crumble more Oreos on top.
Combine sugar, flour, spices, salt and lemon juice. Add apples; toss to mix. Roll out pastry; line pie pan. Trim off overhang. Roll pastry for top; cut vents near center. Add half the apples; pack well. Dot with butter. Add remaining apples. Moisten rim with water. Adjust top crust. Leave about 1/2-inch pastry beyond edge; fold it under lower pastry. Seal rim by pressing together; flute it. Brush with milk. Bake at 400° for 50 to 60 minutes.
Saute ground chuck; add pepper, onion and everything but barbecue sauce. Cook until everything is done. Add barbecue sauce to taste. Cook until the flavors are even.
Brown ground beef and drain. Mix in spaghetti sauce, add Tabasco sauce and simmer 30 minutes. Layer as follows in oblong dish. Cover bottom lightly with sauce. Put layer of noodles (about 5) and another layer of sauce. Sprinkle Parmesan cheese and Romano cheese, then put a layer of Mozzarella cheese. Repeat with next layer. Top with a layer of Mozzarella cheese slices. A layer of cottage cheese may be added with the layers. Bake at 350° for 20 minutes.
First Layer: Mix crackers and 1 stick margarine. Put in a 9 x 13-inch pan.
Heat oven to 325°. Grease and flour tube pan (10 x 4-inch). Beat sugar and butter in a large bowl on medium speed until light and fluffy. Beat in eggs one at a time. Mix flour and baking soda. Beat into sugar mixture alternately with buttermilk until well blended. Stir in lemon peel and juice. Spread in pan. Bake 1 hour at 325°. Let stand and cool 20 minutes and glaze.