HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large frypan, saute onion in 1/2 cup margarine until tender. Transfer to large bowl. Add shrimp, olive oil, garlic, lemon juice and salt and pepper. Mix well. Place shrimp in a large, shallow baking pan, making sure you add any remaining liquid. Broil 5 minutes, 6-inches from heat. Turn and broil another 5 minutes. Serves 6 to 8.
Heat oven to 375°. In a medium sized bowl, combine pancake mix, salt and pepper. Roll chicken breasts in the mixture a few at a time to coat well. Place chicken in a shallow 3-quart baking dish, overlapping slightly if necessary. Combine mushroom soup, onion soup mix and milk in a small bowl and blend until smooth. Pour over chicken. Cover dish tightly with foil. Bake 1 hour. Remove foil and sprinkle cheese on top. Bake uncovered 15 minutes longer. Garnish with parsley. Serves 6.
Mix all ingredients together in order given. Place in a well-greased 9 x 13-inch pan and cover with foil. Bake for 30 minutes at 350°.
Mix as named. Let mix set in refrigerator overnight. Pour in muffin tin lined with muffin liners or spray with Pam. Bake at 400° for 15 minutes. Batter will keep in refrigerator for 6 weeks.
Grate potatoes and onions alternately (onions keep potatoes white). Add egg yolks and flour to potatoes. In a separate dish, beat egg whites until fluffy. Fold into potato batter. Fry in vegetable oil until golden brown on both sides. You may top with sour cream, jelly, cream cheese or applesauce.
Let all ingredients simmer; meanwhile, prepare meat balls. Add meat balls to sauce and cook for one hour. Add oregano if desired and water if necessary. Meat balls must be turned often. Cover pot 10 to 15 minutes before serving.
Cook mixture until clear. Add jello. Mix well and cool slightly. Pour over berries. Pour into shell. Refrigerate for approximately 2 hours. Serve with whipped cream.
Combine first 4 ingredients. Bring to a boil, stirring constantly. Boil for 1 1/2 minutes, still stirring constantly. Remove from heat. Add vanilla and oatmeal; stir until oatmeal is covered. Spoon onto aluminum foil. Let harden.
String popcorn onto thread. Every so often, add a bead. Drape garland around tree and enjoy the beauty.
Lightly butter muffin tins. Stir together flour, oats, sugar, baking powder and salt. In another bowl, combine milk, butter, egg and vanilla. Make a well in the center of the flour mixture. Add the milk mixture and stir to combine. Stir in raisins and nuts. Spoon in cups. Bake 15 to 20 minutes (until a toothpick inserted in the center comes out clean) at 400°. Remove to a wire rack and cool 5 minutes. Remove from tins.
Put in loaf pan (9 x 5 x 3-inch). Bake for 90 minutes at 350°.
Boil. Cool. Pour over cucumber mixture. Put in containers. Keeps in refrigerator indefinitely.
Mix all ingredients well. Pour into greased baking dish. Bake uncovered at 350° for 1 hour. Serve piping hot.
Combine oil with sugar. Beat in eggs, one at a time. Add dry ingredients; mix well. Add carrots. Place in greased pans. Bake in a 350° oven for 25 minutes or more. I prefer to cook until just done enough to turn out of pan. Cool; ice with Nut Icing.
Slice beef into very thin strips. In skillet over medium-high heat, heat 1 tablespoon oil; brown beef and remove. Add peppers and onion (cut into strips) and garlic powder. Cook over medium heat until crisp. Add gravy and Worcestershire; return beef to pan. Heat; serve over rice.
Preheat oven to 400° (200°C). Remove crust from bread and spread each slice with a mixture of all other ingredients. Cut into strips or any other desired shape. If desired, freeze on a baking sheet, place in a freezer bag and store in freezer until needed. To serve, bake for 10 minutes or until brown.
Combine eggs, milk, mustard and seasoning. Stir in macaroni, one cup cheese, ham, onion and pimento. Pour into buttered casserole and bake at 350° for 45 minutes. (Sprinkle remainder of cheese over top of casserole before baking.)
Mix all ingredients. Add flour as necessary just enough so dough can be rolled. Cut into circles with glass or cup. Fill with mashed potatoes, meat, cheese, fruit or sauerkraut. Fill half circle with filling, fold over and press edges together with fork to seal. Drop into boiling water for a couple of minutes. Remove with slotted spoon. Serve with melted butter and sauteed onions.
Brown ground beef. Add salt, pepper and garlic. Add tomatoes, tomato sauce and spaghetti mix. Bring to a boil; simmer 20 minutes. Layer ground beef on bottom, lasagna noodles and cheese (be sure to end up with meat on top). Bake 10 to 15 minutes at 250°. Remove from oven; sprinkle with shredded Mozzarella cheese while still hot.
Core, seed and chop red peppers medium - coarse. Peel and chop onions medium - coarse. Peel, core and chop apples, medium coarse. Place vegetables and apples in large enamel or stainless steel pot. Pour in just enough of the boiling water to cover. Let stand 15 minutes. Meanwhile, combine vinegar, cold water, sugar and salt in medium-sized enamel pan. Bring to boiling; stir to dissolve sugar. Lower heat, simmer, uncovered, 5 minutes. Drain vegetable-apple mixture well. Return to same pot. Pour in vinegar mixture. Bring to full, rolling boil. Put in pint jars after cooking thoroughly and seal (about 20 to 30 minutes). Eat on hot dogs and hamburgers. Also on green beans.
With sharp knife cut meat across grain into thin strips. Combine soy sauce and garlic. Add beef and set aside. Prepare vegetables. Heat oil; add beef and brown. Cook until tender (30 to 40 minutes) over low heat. Turn heat up and add vegetables. Cook about 10 minutes. Mix cornstarch with water and add to meat and vegetables. Stir until thick and add cut up tomatoes just before serving. Serve over rice.
Place peaches in 9-inch baking dish. Combine remaining ingredients and spread on top of peaches. When using fresh peaches, sprinkle with sugar. Bake at 375° for 30 minutes. Serve warm with milk or ice cream.
Arrange layer of potatoes in greased casserole. Cover with some onion, parsley, bacon bits and cheese. Sprinkle some of the combined flour, salt and pepper on top. Repeat layers until all is used. Melt butter in milk and pour it over. Sprinkle with paprika. Cover. Bake 45 minutes at 375°. Uncover. Bake 15 minutes longer.
Combine all ingredients except preserves in large mixing bowl; beat at low speed on electric mixer until mixture is crumbly. Reserve 2 cups mixture; press remaining onto bottom of greased 13x9-inch baking pan. Spread preserves evenly over base; sprinkle with reserved mixture. Bake in preheated hot oven (400F) 25 to 30 minutes or until golden brown. Cool; cut into squares. Makes 13x9-inch pan of squares.
Combine chocolate and shortening and place pan over hot water. Stir until morsels melt and mixture is smooth. Remove from heat. Gently fold in blueberries until well coated with chocolate. Drop by rounded teaspoons onto wax paper. Chill until chocolate is set. Makes about 3 dozen. May be kept at room temperature up to one hour.
Cook meat separately until done. Drain well. Combine meat and add cheese. Cook on low until melted, 3 or 4 minutes. Spread on cocktail ryes.
Brown beef in skillet and drain grease. Drain juice from canned vegetables. Pour all ingredients into a 10-quart stockpot and boil gently for 1 hour. Yields 6 quarts of soup.
Combine all ingredients except potatoes. After potatoes are cooked and cooled, peel and slice. Add to dressing and stir slightly. Let stand for at least 8 hours or overnight.
Mix first 4 ingredients. Put 1/2 of mixture into another bowl. Layer 1/2 of Cheddar and Monterey Jack on top, then add the rest of the mixture and top with the remaining Cheddar and Monterey Jack. Bake for 20 minutes at 350°. Serve with corn chips or crackers.
Heat a small amount of oil in a large skillet. Fry chicken until brown. Drain and place chicken in 9 x 13-inch pan. In a saucepan, saute onions in butter until tender. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350° for about 1 hour or until chicken is done. Baste occasionally.
Combine all ingredients. Mix well. Pour over meat, cover and refrigerate. This makes meat tender.
Cook noodles according to package directions. Cook chicken breast in water and cover with 1 bay leaf for 30 minutes or until juices run clear. Cool; remove skin. Cut in bite-size pieces. Combine noodles, chicken, celery, pepper, olives, cheese, onions and dressing. Serve warm or cold.
Cook over medium heat sugar, milk and marshmallows. Pour over margarine, nuts and chocolate chips. Stir while pouring.
Mix and put into 9x13 ungreased pan. Sprinkle regular size white cake mix over top. Melt 3/4 c. butter and pour over dry cake mix. Bake 305° for 1 hour.
Place potatoes and water in a 2-quart bowl. Cover; microwave on High for 12 to 15 minutes until tender. Mix remaining ingredients. Marinate 1 hour. Grill until brown.
Mix the salt, celery seed, sugar and white vinegar together and heat until salt and sugar are dissolved. Pour over cucumbers, onions and pepper. Put in jar and store in refrigerator. These pickles will keep a long time and are delicious.
Put flour in bowl and mix in salt. Mix oil and milk together and stir into flour to make dough. Roll out dough between 2 sheets of plastic. Don't touch dough. This is for a single crust. Double amount for double crust.
Prepare cake according to directions, making two layers. Combine sugar, sour cream and coconut with whipped topping. Spread between layers and on top and sides of cake. Seal cake in airtight container and refrigerate for 2 to 3 days to "ripen." Delicious.
Combine the first four ingredients in iron skillet; stir with wooden spoon. Cook until soft ball stage. Remove from heat.
Cook beef and onions in skillet until brown. Drain. Add remaining ingredients and simmer slowly for 30 minutes, stirring occasionally.
Cream shortening and sugar. Add beaten egg yolk and milk, then flour and baking powder sifted together. Bake in moderate oven at 350° in a shallow greased pan.
Melt butter in baking dish. Mix flour, baking powder, 1 cup sugar and milk; pour into the baking dish. Peel and slice peaches; arrange over batter. Sprinkle remaining 1/2 cup sugar over peaches. Pour water over peaches. Bake in preheated 350° oven for 50 minutes.
Beat the following until fluffy: brown sugar, white granulated sugar and eggs. Mix these and add in order: evaporated milk, pudding, vanilla and pecans. Use milk to fill container.
Pick any foreign object from beans. Wash and place in 2 1/2-quart utensil with a cover. Cover about 1/4-inch above beans with cold water. Bring to full boil for approximately 1 minute. Drain off hot water through colander. Cover beans with hot water again about 1/4-inch above bean level. Add salt and oil. Cook until tender, stirring occasionally. It may be necessary to add more hot water while cooking. When beans are tender and well done, add sugar or molasses, preferably molasses. More water may be added if soupy beans are desired.
Slice potatoes (enough to fill a 12 x 9-inch baking dish) and boil until tender. Layer potatoes and mixture into baking dish. Bake for 40 minutes at 325°. Top with grated cheese and return to oven until cheese melts.
Fry bacon and crumble. To bacon drippings add onions, brown sugar, mustard, garlic powder, salt, and vinegar. Heat for 20 minutes. Add all beans and bacon, put in casserole dish and cover. Bake at 350° for 2 hours.
Fry bacon in skillet. Drain fat, except 1 tablespoon. Crumble bacon. Add onion, celery, green peppers, garlic, tomatoes, liquid smoke, chicken broth, vinegar, sugar, bay leaf, pepper, peas and shrimp. Cook over medium heat until shrimp is done. Put over rice and eat.
Mix all ingredients and pour into a greased square pan. Bake at 350° for 35 to 40 minutes.
Heat 1 teaspoon oil in nonstick skillet over medium-high heat. Add okra and cook, stirring until beginning to brown, 10 minutes. Transfer to medium bowl. Add 1 teaspoon oil to skillet. Pat chicken dry on paper towel; sprinkle with salt. Cook, stirring over medium-high heat until beginning to brown, 5 minutes. Add to bowl with okra. Add remaining oil to skillet and reduce heat to medium. Add onion, green pepper and celery; cook, stirring until onion is soft, 10 minutes. Stir in flour and cook until browned, 3 to 5 minutes. Stir in garlic and cook 30 seconds. Transfer mixture to Dutch oven; stir in remaining ingredients and cook for 10 minutes, or until shrimp are opaque. Discard bay leaf. Serve over rice.
Cut up broilers. Season with 2 teaspoons of salt, pepper and sprinkle with 3 tablespoons of flour. Sift remaining flour, salt and baking powder into a bowl. Beat in egg and water. Dip chicken pieces in this batter, coating them thoroughly. Heat the fat to 370° and fry chicken a few pieces at a time. Drain and place in baking dish. Cover and bake in 350° oven for 30 minutes. Remove cover for last 10 minutes. Combine cranberries and applesauce and heat in saucepan. Serve with chicken.
Boil together until it forms a soft ball. Brown one cup of sugar and add to mixture. Add one stick of butter. Beat well and spread.
Mix orange jello, cottage cheese and drained pineapple. Place in 6 x 9-inch dish. Place mandarin oranges on top. Chill in refrigerator.
Cook fettuccine according to directions. Saute the peeled shrimp and scallops in a little butter until done, about 3 minutes depending on size of scallops; set aside and keep warm. Add the white wine, garlic, salt and pepper to saute pan. Cook 1 minute. Add the oregano, basil and thyme along with cream; bring to a boil. Simmer for a few minutes until it reduces by half. Turn down temperature; add Parmesan and fettuccine. Put seafood on top. Serves 1.
Let potatoes thaw (about 1/2 hour). Mix potatoes, chicken soup, sour cream, onion, Cheddar cheese and 1 stick melted oleo; salt and pepper. Put into a greased 13 x 9-inch pan. Top with crushed cornflakes and drizzle melted oleo over it (3 tablespoons). Bake at 350° for 1 hour, uncovered.
Heat oven to 400°. Grease a 10 x 1-1/2-inch pie plate. Sprinkle ham, cheese and onion onto plate. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute by hand. Pour into plate. Bake until golden brown and knife inserted in center comes out clean. Bake 35-40 minutes. Cool 5 minutes. Makes 6 generous slices.
Boil cabbage until slightly cooked. Drain water; peel leaves. Take several leaves in hand and squeeze into a small patty. Make as many patties as desired. Beat eggs in a bowl. Mix Romano cheese and seasoned Italian bread crumbs in another bowl. Dip patties in the egg bowl, then remove patties and mix with bread crumbs. Place patties in pan and fry until golden brown.
Rub roast with French dressing. Let stand covered in refrigerator overnight. Roll in flour. Brown in oil in large pot. Cover with lid. Turn to lowest setting of eye of stove and cook about 4 hours or until tender.
Mix all together with mixer on medium. See the recipe for the crust to follow. Bake in a 10-inch glass pie plate at 350° for approximately 1 hour.
Mix all ingredients together. Chill dough. Roll into balls. Dip in sugar. Bake on cookie sheet 3 inches apart. Bake at 375° for 10 to 12 minutes. Makes 4 dozen.
Beat the cream cheese until soft and fluffy. Add sugar gradually, beating well. Blend in milk, lemon juice, vanilla and salt. Fold in whipped topping. Spoon into crust. Chill until set, at least 4 hours.
Mix all ingredients together and pour into unbaked pie shell. Bake at 350° until firm.
Heat oven to 350°. Spray 2 (9 x 1 1/2-inch) round pans or 1 (13 x 9-inch) pan with Pam vegetable cooking spray and dust with flour. Lightly spoon flour into measuring cup; level off. In large bowl, combine all ingredients, except raisins and nuts, at low speed until well blended. Stir in raisins and nuts.
Preheat oven to 350°. Cook noodles; drain and cool. Mix together beaten egg whites, cottage cheese, sour cream, sugar, vanilla, raisins and melted margarine; add cooked noodles. Pour half of the mixture into a well-greased baking dish. Place a few dots of margarine on this layer. Put the rest of the mixture into baking dish. Top with crumbled graham crackers or breadcrumb mixture. Dot with more margarine. Bake at 350° for 35 to 40 minutes (or, if prepared ahead of time, bake for 30 minutes, then 15 minutes to reheat).
Microwave chocolate chips, peanut butter and margarine for 2 to 2 1/2 minutes. Stir in vanilla.
Combine whipped topping and pineapple in a bowl. Chop apples, candy bars and peanuts and fold into whipped topping mixture. Yields 7 cups.
Melt butter and chocolate in double boiler. Add the remaining ingredients. Bake about 40 minutes at 300°.
Combine flour, baking soda, salt, baking powder and nuts. Set aside. Beat eggs slightly in a large bowl. Add sugar, oil and vanilla. Beat until creamy. Stir in zucchini and pineapple. Add dry ingredients. Stir only until moist. Spoon into 2 well-greased loaf pans. Bake at 350° for 1 hour or until done.
Mix linguini and dressing together. Chill overnight in refrigerator, then add remaining vegetables and seasoning.
Cream the butter and sugar. Add eggs and beat well. Mix cocoa and flour and add to first mixture. Add milk and vanilla. Pour into pie shell and bake 50 to 60 minutes at 350° until set.
Mix ingredients together except for 1/2 of the cheese. Bake at 325° for 1 hour. Top with remaining cheese near end of baking.
Bring to boil and cook 1 hour or so. The more vegies, the better. May add noodles.
Drain and dice artichoke hearts. Add the mayo, cheese and garlic powder. Mix thoroughly. Spread in a shallow pan and bake until brown and bubbly. Serve hot on sliced French bread. Enjoy!
Preheat oven to 325°. In large bowl combine all ingredients except almonds. Beat until dough is smooth and comes clean from side of bowl and gathers into ball. With lightly floured fingers press dough evenly over bottom of 9-inch square pan (ungreased). Sprinkle almonds on top and press gently into dough. Using sharp knife, score into 16 small squares and prick each square twice with fork. Bake until dough is barley colored and almonds are lightly toasted, about 20 minutes. Let cool 5 minutes and cut squares all the way through.
Shake all ingredients in a jar. Pour sauce over meat (pork chops are especially good). Bake 1 hour at 350°.
Crush peppermints until fine. Melt chocolate in microwave 1 minute then stir. Repeat until chocolate is fully melted. Mix in peppermints. Pour mixture onto greased cookie sheet. Let cool. Break up and serve.
Saute onion in margarine. Stir in flour and salt. Gradually add milk, stirring constantly. Bring to a boil. Add broth and broccoli. Simmer about 20 minutes.
Beat together pudding and milk until thick. Fold in Cool Whip. This is good for about a week kept in refrigerator on cake.
Combine eggs with 1/4 cup scallop liquid in bowl; mix well. Saute onion in butter in skillet until brown. Add with remaining ingredients to egg mixture; mix well. Pour into buttered baking dish. Bake at 350° for 30 minutes, or until firm. Yields 8 servings.
Beat eggs and add other ingredients. Salt and pepper to taste. Bake in well-buttered 2-quart baking dish. Bake at 325° for 1 hour or until brown.
Cook pinto beans on low heat with salt for 4 to 6 hours. Check every hour, add water, if necessary. Brown hamburger or deer and spoon off grease. Replace half grease with cooking oil and onion and salt to taste. Add remaining ingredients and simmer for 1/2 hour.
Sift flour, spices, baking powder and soda. Set aside. In another bowl, blend sugar and oil, add eggs. Stir in pumpkin and add dry ingredients. Pour into an ungreased tube-center pan, lined with wax paper. Bake at 350° for 1 hour and 15 minutes. Cool in pan. May be frozen. Can be baked in 3 loaf pans about 1 hour instead. May be served with whipped cream.
Cook spinach according to package directions; drain well. Mix spinach, cream cheese, 1/2 cup of butter and lemon juice. Grease bottom of casserole. Layer sliced artichokes. Cover with spinach mixture. Top with cracker crumbs. Dot generously with butter or margarine. Bake at 350° for 25 minutes. Serves 6 to 8. This is especially attractive if served over a thick sliced tomato, allowing some of the tomato to show.
In a large mixing bowl combine 1 egg, onion and Parmesan cheese; stir in potatoes. Transfer potato mixture to a 9-inch pie plate or a 10-inch quiche dish. Pat the mixture in the bottom and up the sides of the dish. Bake, uncovered, in a 400° oven for 35 to 40 minutes or until golden. Cool slightly on a wire rack. Reduce oven temperature to 350°. In a large skillet, cook zucchini and garlic in hot margarine or butter until zucchini is crisp-tender; cool slightly.
Preheat oven to 350°. Dip chicken in mixture of melted butter, hot sauce and vinegar; put in baking pan. Sprinkle with dry Ranch dressing mix. Bake 25 to 30 minutes, or until brown. Sprinkle with paprika.
Combine all ingredients and mix well before serving. Makes 1 1/4 cups of dressing. Especially good over avocado and grapefruit.
Mix well. Pour in tube pan and place in cold oven. Bake at 300° for 1 hour and 15 minutes.
Combine all ingredients and beat with whisk. Dip onion rings, haddock pieces, shrimp or scallops and deep fry or pan fry in at least two inches of oil. For superb onion rings, use sweet Vidalia onions. Once fried place on paper towels to drain excess oil.
Spread crescent rolls to rectangle on cookie sheet. Pinch dough together at seams. Bake at 350° for 10 min. or until lightly brown. Mix mayo, dressing, and cream cheese together. Let crescent rolls cool before spreading mixture on top of baked rolls. Sprinkle shredded veggies on top, and sprinkle finely grated cheddar cheese on top of veggies before serving. Cut into squares. This may be made a day ahead. Vegetables will stay fresh.
Mix creamed shortening, sugar, eggs, flour and ginger and slowly add water. Add molasses. Bake at 350° until it's done.
Cook rice in milk at a low simmer until milk is absorbed and rice is tender. Cool to room temperature for 30 to 40 minutes.
In large bowl, work together the softened margarine, peanut butter and sifted confectioners sugar. Knead it until like clay. Roll mixture into balls. Melt chocolate chips and paraffin over double boiler. Dip peanut butter balls in melted chocolate mixture. Set on waxed paper to dry. Makes almost 200 balls.
Using a 1/2 cup ice cream scoop, place 8 scoops of ice cream on a baking sheet. Cover and freeze for 2 hours or until firm.
Dissolve jello in hot water and add sugar, lemon juice and pineapple juice; mix well. Add rest of ingredients. Refrigerate.
Pick over salmon carefully. Reserve liquid for sauce. Mix next 7 ingredients. Add salmon. Add salt and pepper to taste. Pour into buttered mold. Steam by setting in pan of boiling water at 350° until done, approximately 1 hour. Serve with sauce.
Grease a 9 x 13-inch pan well. Spread coconut, then nuts in bottom of pan. Add cake mix (prepared according to directions on box). Melt margarine, mix with cream cheese and add powdered sugar. Spread mixture on top of cake mix. Bake at 350° for 1 hour.
Heat diet Sprite. Mix with cream cheese until dissolved. Strain. Mix together jello and crushed pineapple. Add Sprite, cheese mixture and pecans. Refrigerate until congealed.
Soak rice overnight. Rinse well and mix with cheese, mushrooms, olives and onions. Add 1/2 cup hot water and butter. Add tomatoes. Cover; bake at 350° for 1 1/2 hours.
Boil brown sugar, syrup and butter 5 minutes. Add salt and baking soda. Pour over 6 quarts popcorn. Put in roasting pan; put in oven at 200° for 1 hour. Stir every 15 minutes.
Combine all ingredients, mixing thoroughly. Place in a casserole dish and bake for 25 to 30 minutes at 350° to 375°.
Melt oleo. Let cool. Stir in other ingredients. Spread batter in 15 x 10-inch pan and bake at 350° about 45 minutes. While hot, spread 13 ounce jar marshmallow cream on top. After cake cools, top with:
Cook chicken breasts with the can of chicken broth in the crock-pot until tender. (Can put frozen breasts in the crock pot in the morning and cook on low all day.) Put the first 5 ingredients into a large pan then add the cut up cooked chicken and broth. Heat through. Garnish with scallions and shredded cheese.