HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a large saucepan. Add onion and cook over low heat until soft. Stir in flour, mustard, cream, salt and pepper. Stir until mixture is smooth and begins to thicken. Add shrimp and mix well. Put in a bowl; cover and refrigerate for 1 hour. After chilling, form into patties about 2 to 3 inches in diameter. Dip into beaten egg and then into cracker crumbs. Heat oil in a heavy skillet until sizzling. Fry patties until crispy on both sides. Drain on paper towels. Serve with sauce.
Heat oven to 350°. Put chicken and crabmeat on bottom of 9 x 13-inch pan, then layer fresh mushrooms, soup and Swiss cheese. Cover with dry stuffing mix (and seasonings). Pour 1 cup butter over all. Bake at 350° until chicken is done.
Put tenderloin in cake pan. Tuck under ends. Pepper entire surface. Sprinkle garlic powder over all. Cube up butter and place on top. Sprinkle lots of soy sauce on top. Bake in a 500° oven for 30 minutes. Test and keep on until desired doneness. Baste often. If liquid bakes dry, add water.
Dissolve jello in 1 cup boiling water. Let congeal firm. Add other ingredients. Then fold in 9 ounces Cool Whip. Then refrigerate.
Cut chicken breast halves into strips about 3/4 to 1-inch wide. Saute until lightly browned in olive oil and minced garlic. Remove from skillet, drain on paper towel and place in covered pan in slightly warm oven to maintain heat. Cook fettuccine as directed on package. Meanwhile, heat margarine and whipping cream in 1 1/2-quart saucepan over low heat, stirring frequently until margarine is melted. Stir in cheese, salt and pepper. Drain fettuccine. Pour sauce over fettuccine; toss. Place serving of fettuccine on plate. Place slivers of sauteed chicken breasts decoratively atop fettuccine and sprinkle with parsley.
Caution: Wear rubber gloves while handling chiles or wash hands thoroughly with soap and water before touching your face.
Mix first 5 ingredients well. Spread mixture on 8-inch tortilla. Roll up and place seam side down; cover and chill 4 hours or longer. Slice into 1/2 to 1-inch pinwheels. Serve with salsa on the side. May also add 2 cups diced chicken or ham.
Wrap each chicken breast with bacon and secure with a toothpick. Arrange breasts on baking dish. Pour sour cream and soup mix over all. Refrigerate overnight, if possible. Cover with foil. Bake at 275° for 3 hours. Serves 8 people.
Preheat oven to 350°. Mix dry cake mix and dry pudding mix. Add oil and Mountain Dew. Beat in eggs, one at a time. Beat about 4 minutes. Bake in greased and floured 9 x 13-inch pan about 30 to 35 minutes. Add topping while hot.
Mix ingredients and pour into a greased pie pan. Bake at 350° for 25 minutes. You may top with the following sauce, but it's good without it.
Mix flour and sugar. Stir in scalded milk. Cook until mixture begins to thicken. Add small amount of mixture to egg yolks. Stir into remaining mixture. Cook until thick. Add butter. Top with meringue.
Cook tomatoes, onions and peppers until onions are clear. Add all other ingredients. Cook slowly about 3 hours.
Sift flour, salt and soda. Beat oleo until soft and creamy. Add Karo and sugar. Add sifted dry ingredients and mix thoroughly with hands until stiff dough is formed. Shape into 3 rolls. Wrap in waxed paper. Chill for 3 to 4 hours. Slice about 1/8-inch thick. Place on ungreased cookie sheet. Bake at 400° for 10 minutes.
Preheat oven to 325 degrees. Reserve 3/4 cup cake mix for second layer. Set aside.
Mix first 6 ingredients. Form bite size balls. Bring jelly and chili sauce to boil. Put meatballs in sauce and reduce heat. Simmer 2 hours. Stir gently with wooden spoon.
Cook the lasagna noodles as directed on package. Brown hamburger. Drain. Add spaghetti sauce. Mix together. In a 1 1/2-quart baking dish, layer in order 1/2 of the following: noodles, meat sauce and cheese. Repeat layers. Top with Parmesan cheese, if desired. Bake in 350° oven for 25 minutes. Makes 4 to 6 servings.
Mix well. Make into balls. Place on an ungreased cookie sheet. Press down with a fork. Bake at 350° for 15 minutes.
Cook carrots and parsnips in a small amount of boiling water and salt for 10 minutes or until crisp-tender; drain and set aside. Combine orange juice, honey, lime juice, lime rind and ginger root in small saucepan over medium heat about 5 minutes or until heated. Pour orange juice mixture over carrot mixture and toss to coat. Sprinkle with chopped fresh parsley and serve immediately. Serves 4.
Combine water and ham hock in a large pot, boil for about 1 hour. Cut greens into 1/2-inch strips and wash thoroughly. Scald greens for 5 minutes in a pot of boiling water; drain the greens. Mix the greens, salt, pepper and red pepper with the ham hock. Cook 45 minutes or until tender.
Mix and roll into 1-inch balls. Bake at 350° to 400°, until light brown.
Remove tips and disjoint. Dredge in flour and fry in vegetable oil. Combine other ingredients into a sauce. Serve hot or at room temperature.
Brown pork chops and drain off grease. For best results, use a cast-iron or other heavy skillet. Mix pineapple juice, water, bouillon cube, cranberry sauce, brown sugar and vinegar. Pour over pork chops and simmer 40 minutes. Add pineapple slices and green pepper rings and simmer 10 more minutes. Remove pork chops, pineapple and pepper slices. Thicken gravy with cornstarch. Pour gravy over chops; serve with rice.
Preheat oven to 350°. In blender, crush cookies. Melt margarine and pour over crumbs. Add nuts and mix well. Press into pie plate, covering bottom and sides. Bake 6 to 8 minutes. Set aside to cool.
Combine sugar and flour in a large bowl; set aside. Place butter, salad oil, cocoa and water in saucepan and bring to a boil for 1 minute. Pour over sugar and flour and mix well. Stir in buttermilk, soda and eggs. Pour into 11 x 17-inch pan. Bake at 375° for 20 minutes.
Preheat oven to 350°. Prepare flaky pie crust or store-bought pie shell. Melt butter or margarine. Cool and set aside.
Preheat oven to 375°. Put first 6 ingredients in mixing bowl and stir. Add eggs and shortening and stir. Now gradually add buttermilk until you have a firm but not stiff dough (like a biscuit dough). Put on lightly floured board and knead about 2 minutes until dough is smooth. Flatten dough and put in a well-greased 9-inch layer cake pan. Cut a 4-inch cross in the center. Bake in oven set at 375° for about 40 minutes.
Line bottom of baking dish with cut up chicken. Mix the soup with the sour cream. Pour over chicken. Crush the Ritz crackers and pour on 1 stick melted margarine. Sprinkle on the top and bake at 350° for 30 minutes.
Set cream cheese out to soften. Drain and chop olives, pimientos and sweet peppers. Mix in with cream cheese and chill. Spread on your favorite snack crackers or veggies, etc.
Brown hamburger in skillet; drain. Add onion and peppers. cook until tender; drain. Place all ingredients in crockpot and cook on low for 6-8 hours.
Boil chicken in about 20 ounces of water until done. (Do not let water boil away.) Cool. Remove from bone in small pieces. Set aside.
Bring stock to boil with water; add chicken cut into chunks, simmer 10 minutes, remove chicken. Add potatoes, simmer 10 minutes; remove. Add carrots, simmer 15 minutes; remove. Add broccoli, simmer 3 minutes; remove. Boil stock mixture to 2 cups. Melt butter in saucepan. Add onion and saute 8 minutes. Add flour; stir until golden (2 minutes). Whisk in stock mixture. Mix in milk and thyme, cook until thick, 10 minutes. Add chicken and veggies. Season with salt and pepper. Preheat oven to 425°. Line 2 (9-inch) glass dishes with crust. Bake 10 minutes. Fill crusts with filling and add top crust, brushed with egg. Bake 25 minutes.
Mix the sugar, milk, cocoa and butter together. Boil for 1 1/2 minutes. Remove from heat and add peanut butter, vanilla and rolled oats. Mix together and drop on wax paper.
Coat chops with seasoned flour. Insert one clove in each chop. Heat butter in a flameproof casserole and brown chops lightly on both sides.
Cook onion and garlic in nonstick spray in nonstick pan until limp. Remove from pan. Cook ground beef until crumbly and brown in same pan. Drain. Place kidney beans in colander. Rinse with cool water. Add rinsed beans and all other ingredients to saucepan. Stir, cover and simmer 1 hour. Add water, if necessary. Serve with crackers or hot tortillas. Serves 4. Can be frozen. To reheat, place in baking dish and bake at 350° for 25 minutes.
Melt almond bark; stir until smooth. Pour melted almond bark over mixture or stir until coated. Drop by spoonful. Cool.
Mix all ingredients except rice and buttered bread crumbs. Grease casserole. Place in cooked rice. Pour other mixture over. Top with buttered bread crumbs and bake at 350° for 45 minutes.
Brown sausage. Drain. Layer bread, sausage and cheese in a buttered casserole dish in order listed. Mix eggs, mustard, milk and salt; pour over casserole. Refrigerate overnight. Bake at 325° for 1 hour. Falls as it stands. Yields 6 servings.
Heat the oil in a large stockpot over medium heat. Add the ham or Italian sausage (casing removed) and saute for 2 minutes. Add the onion, celery, carrot, and garlic; saute for 2 minutes or until soft. Add the water, beans, bay leaves and broth and bring soup to a boil. Partially cover, reduce heat and simmer soup for 20 minutes. Add the parsley, sherry, and black pepper; cook 1 minute. Discard bay leaves. 4 servings (1 1/2 c. each).
Brown ground beef in small amount of shortening in heavy frying pan. Add seasonings, mushroom soup and sour cream. Simmer a few minutes and serve over hot cooked noodles, rice or mashed potatoes. Yield: 4 servings.
Mix together sugar, Crisco oil and beaten eggs. Add to mixture, a small amount at a time, the salt, soda and cocoa. Combine to other mixture the water, buttermilk and vanilla. Batter will be thin. Grease a 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes. Spread icing over hot cake and allow to cool in pan.
Combine first 6 ingredients and refrigerate. Toast bread rounds on one side. When ready to serve, pile crabmeat on toast rounds. Sprinkle with grated American cheese. Broil until cheese melts. Serve hot.
Make first 6 ingredients into a white sauce. Set aside. Saute mushrooms in 1 tablespoon of butter. Add with turkey and rice to white sauce. Sprinkle with grated cheese. Bake at 425° for 25 minutes.
Combine avocado, onion and 1 can consomme in container of electric blender. Cover and blend until pureed. Pour into a mixing bowl; stir in remaining consomme and last 3 ingredients. Cover and chill 1 to 2 hours.
In large skillet heat 1 tablespoon oil over medium heat. Stir-fry vegetables 4 to 5 minutes; remove vegetables from pan. Add remaining oil to skillet. Stir-fry chicken 4 minutes or until tender. Return vegetables to pan with chicken; mix well. Serve over rice.
Mix dry ingredients together. Combine shortening and sugar and cream well. Blend in eggs, milk and vanilla. Add dry ingredients; mix well. Add nuts, dates and cherries. Mix well. Shape into balls using a level tablespoon of dough for each cookie. Roll into crushed cornflakes and top with a 1/4 of maraschino cherry. Bake in 375° oven for 10 to 12 minutes. Do not stack or store until cookies are cold.
Preheat oven to 350°. Lightly grease a glass pan, 13 x 9 x 2-inch. Sift together flour and baking powder. Toss blueberries with 2 tablespoons flour. Mix together butter, 1 cup sugar and eggs. Blend in cream and 2 cups flour. Fold in berries. Dust top with 1/4 cup sugar and nutmeg. Bake 35 to 40 minutes.
Mix white sauce and cabbage in 1 1/2-quart dish. Top with cheese and cracker crumbs. Add caraway seed. Bake at 400° for 20 minutes until tender. Makes 6 servings.
In a large bowl stir together the mayonnaise, vinegar and pepper until smooth. Add remaining ingredients and toss to coat well. Cover and chill.
Mix all ingredients thoroughly; place in ungreased 9 x 5 x 3-inch loaf pan. Bake at 350° for 2 hours. Spread Mustard Glaze over ham loaf during last half hour of baking, basting often with sauce in the pan.
Soak bread in milk; crush with hands until well mixed. Then add eggs, sugar, vanilla and raisins and stir well. Pour margarine in bottom of pan and bake till very firm. Let cool; then cube pudding and place in individual dessert dish. When ready, serve. Add sauce and heat under broiler. Serve with whiskey sauce.
Sift flour and baking powder together. Cream butter and sugar; add egg and beat well. Add flour alternately with milk. Add cherries and nuts. Bake at 350° for approximately 40 minutes.
Wash and quarter potatoes. Let potatoes soak in water for 30 minutes. Place oil into a plastic bag. Add potatoes and shake until well coated. Place potato wedges onto a baking sheet. Mix Italian seasoning with salt and pepper. Sprinkle over potatoes. Bake at 450° for 30 minutes or until done.
Combine sherry, brown sugar, soy sauce and red pepper flakes; set aside. Heat oil over medium-high heat. Add chops and cook until browned on each side. Pour sauce over chops; reduce heat to low. Cover and simmer until cooked through. Add water (if needed) to keep sauce form reducing too much. Remove chops.
Add buttermilk to potatoes. Do mash potatoes, then proceed with following: With oil, brown onions, mushrooms and pepper in large frypan until golden or soft. Add ground sirloin; cook until medium-well, stirring frequently. Reduce to low heat. Add beef gravy. Simmer 10 to 15 minutes.
Place 3 pecan halves on a buttered aluminum foil-lined cookie sheet. Put a caramel on each group of pecans. Put in a 350° oven for 10 minutes. Remove from oven; flatten the caramels with a lightly buttered spoon. Cover with melted chocolate (melt in double boiler) and place in refrigerator until hard. These are delicious!!
Cut donuts and marshmallows horizontally in half. Place donuts, cut side down, on cooking surface of grill, 5 to 6 inches from medium coals. Place marshmallow halves, cut side down, over holes in donuts. Cover and grill 2 to 3 minutes or until cut sides of donuts are golden brown and marshmallows are soft. Immediately push chocolate kisses, point side down, into marshmallows. Then enjoy. Makes 6 servings.
Mix by hand. Bake at 350° for 35 to 45 minutes.
Melt together in microwave: chocolate morsels, margarine or butter and water, then add condensed milk, eggs, vanilla and salt. Pour in a 9 or 10-inch pie shell. Sprinkle 1 cup pecans on top of the filling. Bake at 350° for 45 to 50 minutes.
Mix flour, baking powder and salt. Set aside. Beat eggs, sugar and butter until smooth. Add pumpkin, milk and corn meal. Beat until smooth. With wooden spoon, stir in flour mixture, mixing until it just combines. Don't overstir. Gently stir in blueberries and nuts, if desired. Bake at 350° for 1 hour.
This is a great dip for Longaberger basket parties. Mix all ingredients well and put into Woven Traditions small mixing bowl. Put 1/2 cup or more slivered almonds on top. Bake at 375° for 15 minutes. Serve in your Longaberger Bread Basket with heated Bread Basket Brick with crisp crackers.
Baste the chicken with olive oil. Brown 30 minutes at 350°. Then season the chicken and vegetables with the bay leaves, salt, pepper, basil and oregano. Add wine, chicken and beef stock. Cover with water; sprinkle with salt, pepper, basil and oregano. Cover pan with tin foil. Bake at 275° for 2 hours.
Combine pecans and coconut in small bowl. Sprinkle in greased 9 x 13-inch pan. Prepare cake mix, using package directions. Pour into prepared pan. Cream margarine and cream cheese in mixing bowl until light and fluffy. Add powdered sugar; beat until smooth. Spread over batter. Bake at 325° for 1 hour.
Mix shortening, hot water, sugar and salt. Cool. Dissolve yeast in warm water, add beaten egg, yeast and flour (enough to make soft dough). Let rise 2 1/2 hours. Roll to 1/4-inch thickness and spread with melted butter. Cut with small cutter and fold in half and pinch together. Place pinched edges up on greased pan and let rise for 1 hour. Bake in moderate oven for 20 minutes at 350°.
Mix together first 3 ingredients and form balls. In a zipper sealed bag, crush the cereal and drop balls into the crushed cereal. Seal and shake until balls are covered, then put into an airtight container and chill in refrigerator for 2 hours or overnight. Enjoy! Serves 24. Easy for children to do.
Mix all ingredients together and beat for 5 minutes. Pour into well-greased and floured 10-inch tube pan and bake for 45 to 55 minutes at 350°. Cook cake for 15 minutes before pouring glaze.
Dissolve yeast in warm water. Let stand while you heat milk and butter. Cool. Mix yeast mixture, flour and milk. Let stand 30 to 45 minutes. Roll 3/4-inch thick and shape as desired. Rise until double. Bake 10 to 12 minutes at 450°. Brush with butter immediately after removing from oven. Makes 12.
Brown ground beef with onion and drain well. Mix soup, sour cream and water and stir into beef. Place noodles in bottom of casserole dish and pour beef-soup mixture over them. Cover and bake at 325° for 30 to 40 minutes, until noodles are tender.
Grease a 15 x 10 x 1-inch or a 13 x 9 x 2-inch baking pan; set aside. Combine flour, sugar, baking soda and salt; set aside.
Mix all 3 ingredients with mixer. Beat until smooth and creamy. Serve with sliced fruit for dipping.
Cook chicken (reserve a little broth if needed). Cut into small pieces when cool. Mix in big bowl with mixed vegetables (liquid too) and both cans soup. Thaw pie crust to room temperature. Place one crust in bottom and up sides of 9 x 13 x 2 inch pan. Pour in mixture. Top with other crust. Bake at 350° for 30 - 45 minutes or until golden brown.
In 3-quart saucepan, combine potatoes, vegetables, onion, parsley flakes, bouillon cubes and salt. Add 1 cup water; bring to a boil. Cover and let simmer for 15 to 20 minutes. Add franks.
Preheat oven to 350 degrees. In 3 qt bowl combine flour, butter and brown sugar.
Combine sugar and syrup in a 3-quart pan and cook over moderate heat, stirring frequently, until mixture begins to bubble. Remove from heat, stir in peanut butter, mixing well. Add Special K, mixing until blended. Pour mixture into a buttered 13 x 9 x 2-inch pan. Melt Nestles together over low heat, stirring until well blended. Remove from heat and spoon evenly over Special K mixture. Cool and cut into bars. Makes 48 (2 x 1-inch) bars.
Cook rice, water and onion soup until done. Cok pork sausage in large skillet until brown. Drain. Save drippings. Put drippings back in pan; add chopped onions, bell pepper, pimentos, mushrooms and little salt, pepper and Accent. Saute until tender. Put pork sausage in large bowl; add 1/2 stick oleo and mushroom soup. Stir. Add all the rest ingredients to sausage mix; stir all together. Put in large baking dish. Bake 30 to 35 minutes at 375°.
Preheat oven to 350°. Prepare stuffing as directed. Stir in 1/2 can onion bits. Spread over bottom of greased 9-inch baking dish. Put broccoli spear flowerets around the edge of dish. In a saucepan, combine soup and milk until hot. Remove from heat and add sour cream and turkey. Pour over broccoli and bake, covered, for 30 minutes. Sprinkle the rest of onion bits over turkey. Bake, uncovered, 5 minutes.
Sift dry ingredients in large mixing bowl. In another bowl, beat other ingredients. Add dry ingredients and carrots. Pour in greased Bundt pan. Bake at 350° for 30 to 35 minutes.
Thoroughly cream butter, shortening and sugars. Add eggs and vanilla; beat well. Add flour, sifted with salt and soda. Add oatmeal, nuts and raisins. Drop by spoonfuls onto greased cookie sheet. Bake in moderate oven at 350° for 10 minutes. Yield: 5 dozen.
Boil sugar and milk to soft ball stage. Remove from heat; add vanilla, marshmallow and peanut butter. Beat until well blended and quickly pour into 9 x 9-inch pan. Cool and cut into squares.
Stir the meat, soups and wine together in crock-pot. Cook on low for 6 to 8 hours. During last hour, add Kitchen Bouquet and flour. Serve with rice or noodles.
Place meat in 4-quart pot. Dump drained kraut on top of meat. Next, put sugar in pot. On top, pour tomatoes. Put onion and apple slices in the pot. Grind pepper over everything. Cover pot and simmer until meat falls apart, usually about 4 hours.
Saute zucchini in mucco. Cool and put into pie crust. Sprinkle with sugar, cinnamon and lemon juice. Cover with top crust. Bake at 400° for 40 minutes.
Combine sugar, cinnamon, baking powder and salt. Combine oil, eggs and strawberries. Stir into flour mixture until well moistened. Add nuts. Pour into greased loaf pans (2) and bake at 350° for 1 hour. Top with buttercream frosting (optional).
Cook broccoli according to directions, leaving out salt. Drain and put in casserole. Dot with butter. Mix the remaining ingredients thoroughly and pour the mixture over broccoli. Sprinkle buttered dry bread crumbs on top. Bake at 325° for 45 minutes.
Mix together flour, baking powder and salt. Set aside. Cream butter, gradually adding powdered sugar, vanilla and almond flavorings. Blend in dry ingredients. Add nuts.
Combine beef broth and wild rice in ungreased 1 1/2-quart casserole. Cover and bake at 350° for 1 3/4 hours or until rice is tender and liquid is absorbed. Saute long grain rice and barley in 1/2 cup butter in a larger skillet, over medium-high heat, for 5 to 6 minutes or until rice and barley are lightly browned.
Combine sour cream, Miracle Whip and salt. Serve as a dip for vegetables.
Boil broccoli	until slightly crisp; drain broccoli. Combine soup and	cheese	in saucepan and cook until cheese melts. Add broccoli to mixture and pour into buttered casserole and bake at 350° for 10 to 15 minutes.
Mix together. Put into a 2-quart casserole. Bake at 350° for 40 minutes.
Mix dry ingredients together. Add oil and beat well, then add eggs, one at a time. Gently stir in 7-Up. Pour into greased and floured 9 x 13-inch pan or 2 round cake pans and bake 30 to 40 minutes at 350° or until cake tests done.
Combine in given order. Bake at 350° for 40 minutes. Serve with white sauce.
Cook broccoli and drain. Beat eggs and cottage cheese together. Add cornbread mix, salt, onion, butter and broccoli. Beat until blended. Bake at 400° for 30 minutes in 8 or 9-inch round pan.
Mix first four ingredients; set aside. Cream shortening and sugars. Add eggs, vanilla and water or milk. Add the dry ingredients, then fold in the oats and chocolate chips. Bake at 350° for about 15 minutes.
Mix chicken, soups, sour cream and chicken broth. Water chestnuts and pimento may be added. Put 3/4 of the cracker crumbs into a 13 x 9-inch Pyrex dish. Place the chicken mixture on top of the crumbs. Add remainder of the crumbs on top. Bake at 350° for 40 minutes. Very good luncheon dish served with fresh fruit.
In a large skillet, add oil to 1/4-inch deep. Heat oil to 375°. Fry tortillas, one at a time, until lightly browned and blistered, about 10 seconds per side. Drain on paper towels. Prepare ground beef and taco seasoning according to package directions. Spread 2 tablespoons refried beans on each tortilla shell. Top with 2 tablespoons each of beef and salsa. Sprinkle with 1/2 cup cheese and garnish with olives and green onions. Broil pizzas 8-inches from heat, about 2 minutes, until cheese is melted.
Mix flour, salt and shortening with pastry blender until mixture resembles corn meal. Stir in water and mix well. Mixture will be thick. Cover and refrigerate overnight. Then make pie crust as needed. Roll out pie crust on floured surface. Bake at 400°. This can also be rolled into pie crust and frozen whole until ready to use.
Parboil cut potatoes and drain off water. Saute onion in butter until lightly golden, then add ground meat and seasonings. Cook for about 5 minutes. Butter casserole. Alternate a layer of potatoes with a layer of meat, ending with potatoes. Mix eggs, dry mint, salt and pepper together. Beat lightly and pour over potato casserole. Bake in 425° oven for about 45 minutes, until done.
Using butter, grease a 1/2-quart casserole dish or 9 x 5 x 3-inch loaf pan. Set aside. In large bowl, mix 1/2 cup bread flour, whole wheat flour, nonfat dry milk, yeast, salt, honey and vegetable oil, with mixer on low speed; mix until blended. While mixing, add hot water. Continue mixing until smooth, about 3 minutes. Add remaining cup of bread flour, gradually mixing at high speed until smooth.