HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in skillet over medium heat. Add butter and garlic. Saute for 2 minutes, carefully coating pan. Place shrimp in pan; brown on one side and turn, then sprinkle with lemon juice, salt and pepper. Sprinkle with vermouth. Swirl shrimp and seasonings together. Turn off heat and cover. Serve immediately.
Sift together all dry ingredients. Add egg, milk and shortening. Beat with rotary beater until smooth, about 1 minute. Bake in greased 8-inch square baking pan in preheated hot oven (425°) for 20 to 25 minutes.
Combine all ingredients and mix well; form into 6 patties. Place on foil lined baking sheet; broil for 5 minutes on each side. Serve with additional mustard.
Mix Ritz crackers with 1/2 stick margarine and set aside. Cook broccoli and drain well. Mix second 1/2 stick margarine with Velveeta and toss with broccoli. Pour into casserole dish and sprinkle with cracker mixture. Bake at 350° for 20 minutes or until bubbly.
Coat cut up chicken in a mixture of the flour, salt and paprika. Brown chicken in 1/2 cup shortening. After chicken has browned, lay it in a casserole dish. Stir into a bowl the dried onion soup and dried chicken noodle soup and mix with 2 cups water. Pour liquid mixture over browned chicken. Put into oven and bake at 350°, covered, 30 minutes. After chicken is baked; remove chicken to platter. Stir the evaporated milk and poultry seasoning into juices. Add chicken and bake until thickened.
Brown ground beef and onions; drain. Combine all ingredients in large kettle. Cook over medium heat for 1 hour. Soup is better next day.
Brown meat; saute onion and garlic. Mix all ingredients. Cook about 1 hour.
Cook hominy with salt, pepper and bacon grease until most of juice is gone; drain. Add mushroom soup, Cheez Whiz and onion. Bake at 350° for 30 minutes.
Cook broccoli as directed. Drain well and mix in egg, onion soup, mayonnaise and cheese. Pour into lightly buttered dish and top with the crushed crackers. Bake at 350° for 45 minutes.
Cream sugar and shortening, mix in applesauce. Add flour mixed with baking soda, cinnamon, nutmeg and salt. Stir in raisins, nuts and vanilla. Spread batter in greased 15 x 10-inch drip pan.
Sift together flour, 1 cup sugar, baking powder and salt. Beat egg whites at high speed until frothy. Add cream of tartar. Gradually add 1/2 cup sugar, beating until stiff but not dry peaks form. Combine egg yolks, water, vanilla and dry ingredients. Beat at medium-high speed until thick and lemon-colored (about 4 minutes). Gradually fold egg yolk mixture into egg whites. Pour batter into ungreased 10-inch tube pan. Bake in 350° oven 45 minutes or until cake tests firm. Invert tube pan on funnel to bottle to cool. When completely cooled, remove from pan.
Bake in greased casserole, uncovered, for 2 1/2 hours at 325°. Can be made day before and then just cooked. If it's refrigerated, allow 3 hours to bake.
Heat oven to 375°. Beat together margarine and sugars until light and fluffy. Add egg and vanilla; beat until well blended. Gradually add combined flour, baking soda and salt, mixing well. Stir in oats, chocolate morsels and nuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 9 to 11 minutes. Cool 1 minute on cookie sheet; remove to wire rack. Makes 6 dozen cookies.
Mix together the sugar, egg, shortening and vanilla, beating thoroughly. Sift together the flour, cocoa, baking soda, baking powder and salt. Mix dry ingredients alternately with sour milk to first mixture. Mix until stiff dough. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 10 to 15 minutes.
Put all dry ingredients in a bowl (cornmeal, flour, soda, salt, sugar.) Stir well; add wet ingredients to first mixture; onion, buttermilk, egg, and cheese. Stir well.
Soften cream cheese at room temperature. Mix all ingredients and make a ball. Roll in reserved nuts. Leave in the refrigerator at least 4 hours before serving.
Stir the lemon curd until it's smooth. Whip the cream until it doubles in volume and forms soft peaks. Gently stir a large spoonful of the whipped cream into the lemon curd to lighten it. Then fold in the remaining whipped cream. Spoon the lemon filling into the prepared crust.
Cook macaroni. Cut bacon into 1 inch pieces. Cube Velveeta cheese. Layer macaroni, cheese, tomatoes, and bacon. Keep layering until casserole is full. Last layer should be bacon. Bake at 350° for 1 hour.
Beat egg white until stiff. Gradually add sugar, cream of tartar and vanilla; mix well. Add water. Beat with mixer until firm. Enough for 2-layer cake.
Mix flour, sugar, baking powder, shortening and milk together in a medium sized bowl. Break dough into sections and form small balls. Mix melted butter with cinnamon and sugar mixture in a small bowl. Roll dough balls in this mixture, then place on a lightly greased cookie sheet and bake in a 350° oven for 15 minutes or until done.
Saute shrimp, onion and green onions until shrimp is pink and onions are soft. While this is cooking, boil water for noodles. After shrimp and seasonings are cooked, add Pet milk and 2 cheeses, chopped in squares, to mixture. Cook until cheeses are melted and mixture is creamy (about 15 minutes on low so mixture doesn't burn). Boil noodles while mixture is cooking. Drain noodles, then mix noodles with the shrimp and cheese mixture. Cook an additional 5 minutes, stirring so doesn't stick. Serve with French bread as a side item. Serves 4.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch baking pan. In large bowl, combine flour, sugar, shortening, milk, vanilla, egg whites and 1 cup coconut. Blend 2 minutes at low speed, scraping sides of bowl. Beat at medium speed 2 minutes. Pour batter into pan. Bake 30 to 35 minutes or until toothpick in center comes out clean. Cool 10 minutes.
Put everything into the blender; blend on high until it's slushy. Don't even think of trying any other recipe for Orange Julius, because this is the best!
Mix all together, except cheese. Put in buttered, shallow 1 1/2-quart casserole and top with cheese. Bake at 400° for about 20 minutes.
Salt and garlic salt the chicken pieces a bit, then paprika it thoroughly. Spread chicken out in one layer in a shallow baking pan. Dilute the soup with the cream; pour it over the chicken. Sprinkle the chopped parsley (generously) on the top. Bake, uncovered, at 350° for 1 1/2 hours.
Cream together cream cheese and Jello (dry). Melt marshmallows in pan with 7-up. Combine together, then add pineapple. Chill until slightly jelled (about 30 minutes). Take out of Refrigerator and add 1/2 of pecans and Cool Whip. Whip all together. Place remaining pecans on top.
Sift dry ingredients. Add butter and milk. Roll and slice into 1/2-inch thick portions. Cook at 450° for 10 to 12 minutes. To drop, add 1/4 cup milk extra.
Mix ingredients except for apples and nuts. Fold in apples and nuts with spoon. Pour into greased and floured 9 x 13-inch pan. Bake 45 minutes at 350°.
Mix the mayonnaise, sour cream and horseradish sauce in a bowl. Mix the chicken, celery and cashews. Pour the first mixture over chicken mixture; mix well. Top with paprika. Chill. Serves 4 to 5.
Cook pasta as directed on package. Cook broccoli as directed on package and chop fine. Melt butter or margarine and add onions, basil, oregano and salt. Cook until onions are done. Add broccoli, stirring to blend. Sprinkle with flour. Add milk. Stir and heat to boiling, until thickened. Stir in shredded cheese and 1/2 cup Parmesan. Fill shells (about 2 heaping teaspoonfuls per shell) and put in buttered casserole dish. Sprinkle with remaining Parmesan and drizzle with cream. Bake for 15 minutes at 375°.
Cook meat and sauce. Cook noodles according to directions on package. Drain. Blend Ricotta cheese with egg and 2 tablespoons Parmesan cheese. In a 13 x 9 x 2-inch baking dish, spread about 1/2 cup sauce; over this, layer 1/3 of noodles, half of Ricotta cheese mixture and 1/3 of Mozzarella cheese. Cover with sauce; sprinkle with grated Parmesan cheese. Repeat. Top with remaining noodles; cover generously with sauce and remaining Mozzarella and Parmesan cheeses. Bake at 350° for 30 to 35 minutes. Let stand 10 minutes.
Cut meat into 1-inch cubes. Put everything in crock-pot, except cornstarch. Cover and cook on low 8 hours. After first 30 minutes, stir to break up bouillon cube if you are still home (or use powdered bouillon or just add it at the end).
In small pan, melt margarine; stir in crumbs, reserving 2 tablespoons for garnish. Pat crumbs on bottom of buttered 8 x 8-inch baking pan. Set aside. In large bowl, combine pie filling, sweetened condensed milk and lemon juice. Mix until smooth. Spread into prepared pan. Top with whipped topping and reserved crumbs. Freeze 3 to 4 hours.
Soften cream cheese. Add sharp cheese, onions, Worcestershire, lemon juice, mustard, paprika, salt, ham, parsley and pimento. Mix well. Chill until nearly firm. Shape into ball. Roll in nuts. Wrap in foil. Chill overnight. Sprinkle with paprika. Slice to serve. Could be made into a log.
Brown beef in oil, drain off oil. Add onion, salt and pepper. Blend flour and water; four over mixture and stir. Add worcestershire sauce and ketchup. Stir and simmer 15 minutes. Serve on a bun with cole slaw.
Microwave chocolate and milk in large, microwavable bowl on High for 2 to 3 minutes, or until chocolate is almost melted, stirring halfway through heating time. Remove from microwave; stir until chocolate is completely melted. Stir in vanilla and nuts. Spread in an 8-inch square greased pan. Refrigerate until firm. Cut into squares.
While cooking the macaroni, in a large bowl, mix together the mushroom soup, mushroom pieces (undrained), tuna (undrained), peas, sour cream, 1 cup of the shredded Cheddar cheese and the cheese packet. Once the macaroni is cooked, drain and add to other ingredients. This mixture is enough for two (2) casseroles or one (1) large oven dish.
Combine flour and salt in mixing bowl. Put oil and water in a jar and shake vigorously. Pour this mixture over the flour and mix with a fork to form a ball. Divide in half for 2 single or 1 double crust pie. Roll between 2 sheets of waxed paper.
Dissolve jello in 1 cup boiling water; add sugar. In a separate bowl, blend mango, juice and cream cheese. (Can use blender.) Add the jello mixture and 1 cup cold water. Pour into mold or dish. Chill. When firm, top each serving with Cool Whip and pecans.
Cream the butter and shortening. Add sugar and beat until fluffy. Add eggs, one at a time, beat after each addition. Sift flour with salt and baking powder. Add alternately with milk. Add flavoring. Pour in tube pan and bake 1 hour and 15 minutes at 300°.
Combine pretzels, margarine and sugar. Put in bottom of 13 x 9 x 2-inch glass baking dish. Bake at 375° for 8 minutes. Cool 1 hour. Beat with electric mixer the sugar, Cool Whip and cream cheese. Spread over cooled pretzels. Mix strawberry Jell-O and boiling water and let stand for 10 minutes. Pour over cheese mixture and refrigerate.
Melt butter. Add onion, pepper and celery; cook until sauce has thickened. Cook spaghetti according to box. Add to sauce. Put in large baking dish(es). Top with grated cheese and bake until cheese melts.
Place bread crumbs in greased 8-inch square baking dish. Set aside. Saute mushrooms and onion in butter. Place over bread. Add ham. Mix cheeses and flour. Place over ham. Combine milk, eggs, mustard and garlic salt, mixing well. Pour over cheese. Chill 8 hours or overnight. Let stand at room temperature for 30 minutes. Bake at 375° for 35 minutes. Let stand 10 minutes before serving.
Slice cucumbers lengthwise. Pack in jars. Combine remaining ingredients. Heat to boil. Let cool to lukewarm and pour over cucumbers. Put in cold pack; add cold water to cover jars. Just bring to boil and remove jars immediately.
Fry hamburger meat and sausage. Drain and place in a large glass dish. Combine the remaining ingredients in the removable dish from crock-pot. Heat until all cheese is melted. Add meat and keep in crock-pot on low heat. Serve over corn chips.
Peel apples and cut into eight wedges each. Place one wedge on each unrolled crescent roll and wrap large end to small end. Place each roll in a 9 x 13 inch casserole dish. Melt margarine and mix with sugar and cinnamon. Pour over dumplings; then pour Mt. Dew over the dumplings and sugar mixture. Bake at 350° for 45 minutes.
Mix the first 3 ingredients like pie crust. Spread on ungreased cookie sheet. Bring the 1/2 cup margarine and water to a rolling boil. Remove from heat; add 1 cup flour quickly. Mix well. Add eggs, one at a time. Beat well between each egg. Spread evenly on crust. Bake for 50 minutes at 350° until light brown. Cool. Frost with thin layer of powdered sugar frosting.
Clean peppers and cut off tops. (Save tops, minus stems, for filling.) Combine celery, onion, and diced pepper top pieces and saute in a skillet.
Combine all ingredients except pecans in top of double boiler; bring water to boil. Reduce heat; cook, stirring constantly until mixture is smooth. Remove from heat. Stir in 1/2 cup pecans. Quickly spread mixture into a lightly buttered 9 x 5 x 3-inch loaf pan. Sprinkle with remaining pecans. Chill. Cut into squares. Store in refrigerator. Yields 3 1/2 dozen squares.
Cream sugar and butter; add eggs. Add milk and berry preserves. Sift together dry ingredients and add to mixture. Last of all add vanilla and 1 1/2 teaspoons soda dissolved in 1/2 cup hot water. Bake at 350° for 30 to 35 minutes.
Follow ingredients on back of cake mix box. Place in a 9 x 13-inch pan (not all the batter) and bake.
Preheat oven to 350°. Mix all the ingredients. Bake in 2 or 3 (9-inch) cake pans for 30 minutes (or 20 minutes if 3 pans are used) until done. Cool layers completely. Layers can be split, if desired.
Put tomatoes, onions and peppers in a large pan. Mix remaining ingredients and pour over them. Remove from heat immediately and put in sterile jars and seal.
Beat pudding mix with 1 cup milk as directed on package for 2 minutes. Fold in whipped cream. Spread half of pudding mixture between cake layers. Serve remainder as pudding. Spread top layer with thin chocolate icing.
Toss cut up chicken and potatoes with some oil. Add spices. Put in casserole dish and bake in oven at 375° for 1 hour.
About 2 hours before serving, in boiling, salted water, cook lasagna noodles as label directs; drain and cool. Meanwhile, in a medium bowl, thoroughly mix Ricotta, Mozzarella, Parmesan, egg, salt and oregano. Cut lasagna noodles in half crosswise. On each half, evenly spread 1/4 cup cheese mixture. Roll up each noodle, jellyroll fashion. Spoon 1 cup spaghetti sauce into a 13 x 9-inch baking pan. Arrange rolls on sauce in a single layer; top with remaining sauce. Bake in a 350° oven for 45 minutes or until hot and bubbly. Makes 4 servings.
Mix ingredients together, except oleo and chicken. Dry chicken pieces. Dip in oleo; roll in crumb mixture. Place in baking dish, skin side up. Bake at 350° for 1 hour, or until tender.
Drain spinach, pressing against sides of sieve until all moisture is removed. Mix all ingredients together. Cover and refrigerate 24 hours for full flavor development. Serve with crackers or tortilla chips.
Combine all ingredients with dollop of butter on top. Bake in oven until pudding mix is thick, about 45 minutes at 400°.
Mix all ingredients together, except meat and cheese, in a casserole dish. Place meat patties in the mixture. Bake at 375° for 30 minutes. Put cheese on top when almost done.
Soften bread crumbs in milk. Add beef, nutmeg, salt, pepper and eggs. Mix and form into balls. Brown meatballs in broiler. Remove meatballs and place in large saucepan. Brown onions in skillet and add onions and soup mixes to saucepan. Simmer for 30 minutes. Serve hot.
Brown hamburger and drain. In slow cooker, combine hamburger, Velveeta cheese, salsa and black olives. Stir to melt cheese. Serve with nacho chips.
Mix brown sugar and whipping cream in large glass mixing bowl. Microwave on High for 14 minutes, stirring after 7 minutes. Remove and add pecans, butter and vanilla. Drop by spoonfuls on foil (do not use waxed paper). Makes 3 dozen small or 2 dozen medium. Do not try to double recipe.
Heat oven to 375°. Mix sugar, pumpkin, shortening and orange peel. Stir in dry ingredients, then add raisins and nuts, if desired. Drop by teaspoonful onto ungreased cookie sheet. Bake until light brown, 8 to 10 minutes. Makes approximately 4 dozen.
Cream the sugar and butter. Add eggs and milk. Beat well. Add flour, cornmeal and vanilla. Pour into two unbaked 8 or 9-inch pie shells. Bake at 350° for about 30 minutes. Makes 2 pies.
Preheat oven to 350°. Grease a 9-inch square baking pan; dust with flour. Put rolled oats into medium bowl; set aside.
Melt oleo, peanut butter and chips over very low heat. Mix until smooth and pour over cereal; mix well. Place powdered sugar in a paper bag. Add the chocolate-covered cereal and toss and shake well.
In kettle or Dutch oven, brown the meat in oil. Remove and pour off fat. Add soy sauce, water, pepper, ginger and onion. Place meat in pot and bring to a boil. Cover and simmer, turning several times and adding a little water if necessary for 2 1/2 hours or until tender. Add mushrooms, celery and pineapple chunks and cook 15 minutes longer or until celery is tender but still crisp. Remove meat. If dry, add more water. Mix cornstarch with a little cold water and add to vegetables. Cook, stirring until thickened.
Brown steak in drippings. Remove steaks from pan and saute onions and mushroom slices until tender. Drain steak, onions and mushrooms on absorbent paper. Combine soup, buttermilk, parsley and seasonings. Place alternate layers of potatoes, onions and mushroom slices and steaks in a 2 1/2-quart greased casserole. Pour a little soup mixture on each layer. Bake uncovered in a preheated 350° oven for one hour. Makes four servings.
Mix ground chuck, bell pepper, onion and Worcestershire sauce. Cook until done. Drain off grease. Add remaining ingredients. Bake 20 minutes at 350°.
Combine all ingredients, except vegetables; blend well. Chill. Makes 2 cups. Serve with your choice of vegetables.
Cook rice, salt, 1/3 cup sugar and 2 cups milk in double boiler until all the milk is absorbed. Heat 2 cups milk and add 1/4 cup sugar, vanilla and raisins until boiling point. Beat eggs and stir into rice mixture along with milk mixture. Pour into greased 9 x 12-inch pan. Sprinkle with cinnamon and nutmeg. Bake at 350° for 35 minutes.
Wash beans. Place in a large pot. Add water, about 1-inch above beans; salt. Can add small piece of salt pork to season. Cook until tender; just watch and add water as needed. Brown hamburger; drain. Add hamburger, onion and crushed tomatoes to beans. Cook for another 30 to 45 minutes.
Stir soup mix, soup and rice in bottom of 9 x 13-inch pan. Add water and stir. Place meat on top, then cover with foil. Bake at 350° for 1 1/2 hours.
Heat the oven to 425°. Oil a roasting pan. Combine the peppercorns, coriander and salt; grind coarsely. Rub the beef with the 1/2 tablespoon oil and roll in the peppercorn mixture to coat evenly. Roast 25 minutes or internal temperature of 125° for rare, 30 to 35 minutes or internal temperature of 130° to 135° for medium-rare, or 40 minutes or an internal temperature of 140° for medium. Let tenderloin stand 10 minutes before carving into thick or thin slices. Serve with creamed horseradish sauce on the side.
Preheat oven to 350°. Sift flour, cinnamon, nutmeg, cloves and baking soda. In large bowl, mix margarine, sweetener and egg. Mix dry ingredients, alternating with applesauce. Fold in bran, nuts and raisins. Drop on greased cookie sheet by tablespoon. Lightly flatten with fork dipped in milk. Bake 7 or 8 minutes. Yields 36 large cookies.
Combine all ingredients. Serve with whole strawberries whose stems and caps have been left intact.
Place lettuce in the bottom of a 4-quart salad bowl. Layer with cucumber, jicama, onions, pea pods and chicken. In a small bowl combine mayonnaise, sugar, curry and ginger. Spread over the top of salad.
Mix mayonnaise, Parmesan cheese and mustard in a small bowl. Measure out 1/3 cup and refrigerate. With remaining mixture, brush both sides of chicken. Coat well with crumbs. Arrange in lightly greased shallow baking pan. Bake in preheated 400° oven for 25 minutes or until cooked through. Serve with reserved mayonnaise mixture for dipping. Makes 4 to 5 servings.
Beat egg, sugar, oil and vanilla together until fluffy. Add sifted dry ingredients: flour, baking powder and salt. Fold in blueberries. Pour into a greased 9-inch square pan.
Sift flour, sugar, soda, salt and cocoa. Pour in remaining ingredients and mix lightly. Pour in 8 x 8-inch pan (greased). Bake at 325° for 35 to 40 minutes.
Finely chop green pepper and mix with cream cheese, milk, chipped beef, onion, sour cream and garlic. In a pan, saute pecans, butter and salt. Spread pecan mixture over beef mixture and bake at 350° for 20 minutes or longer if dip has been refrigerated.
Melt butter in baking pan. Add other ingredients and mix. Roll chicken pieces in mixture and baste during baking. Bake at 375° for 50 to 60 minutes.
Boil 5 minutes. Cool and pour over vegetables. Let stand overnight before serving. Will keep several days in the refrigerator.
Cook and stir bacon, onion and garlic in large saucepan until bacon is crisp. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered until vegetables are tender; 15 to 20 minutes. Pour mixture into blender and cover. Blend on high until smooth. If thinner consistency is desired, stir in water or chicken broth. Garnish with sour cream, snipped parsley or shredded carrot, if desired.
Melt butter over low heat in a 2-quart saucepan. Stir in flour, salt, mustard and pepper until smooth. Remove from heat. Gradually stir in milk until smooth. Stirring constantly, cook over medium heat for about 10 minutes, or until thickened. Remove from heat. Stir in 2 cups of cheese until melted. Turn macaroni into greased 2-quart casserole. Pour cheese mixture over macaroni; mix well. Bake in a 375° oven for 25 minutes. Makes 6 servings.
Melt butter in large skillet. Add next 8 ingredients and bring to a boil. Add shrimp. Cook over low heat, stirring occasionally, until done. Garnish with lemon wedges, if desired.
Put milk and marshmallows into top of double boiler. Stir constantly until marshmallows are melted. Break almond bars into this mixture. Stir until candy is melted and mixture is well blended. Remove from heat and cool. Whip the cream until thick. Fold whipped cream into cooled chocolate mixture, blending well. Pour into graham cracker crust. Sprinkle graham cracker crumbs over top of pie. Chill several hours before serving.
Preheat oven to 350°. Cut each breast in half and pound with mallet until 1/2-inch thick. In shallow bowl, combine bread crumbs with Parmesan. Place egg in another shallow bowl. Dip chicken pieces first into egg and then into crumb mixture until coated.
Drain and flake tuna, then add all ingredients. Mix well. Serve on lettuce. Garnish with sliced, hard-cooked eggs and parsley.
Brown ground beef and drain well. Mix with spaghetti sauce and pour into a casserole dish. Spread sour cream over the mixture. Sprinkle Mozzarella cheese. Lay crescent rolls on top (without separating into triangles). Bake at 350° until crust is brown.
Combine all ingredients except noodles. Chill. Just before serving, add Chinese noodles.
Mix turnip with egg yolks, onion, sugar, salt, pepper and butter. Whip egg whites and add to turnip mixture. Bake at 350° for 1/2 hour. Great served as a Thanksgiving casserole! Serves 8 to 10 people.
Mix Cool Whip, milk and lemon juice. Add coconut, pecans and pineapple. Pour into 2 graham cracker crusts. Top with cherries. Refrigerate until ready to serve.
Brown hamburger meat and drain. Add taco and picante sauce. Top with refried beans, then sour cream, then cheese. Heat in oven to melt cheese. Serve as main dish with salad or as dip with tortilla chips.
Make batter with flour, egg whites and nonfat milk. Dip pieces into batter. Either saute in pan or bake on greased cookie sheet at 350° for 45 minutes or until tender. Put onto platter. Spread with spaghetti sauce and shredded Mozzarella cheese. Put back in oven to melt cheese. Serve with brown rice and steamed broccoli.