HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute shrimp in oil and garlic and salt. Then add broccoli, wine and a little water. Cook covered approximately 5 minutes, add cornstarch (mix starch with water until the right consistency). Broccoli should be crunchy. Serve immediately.
Soak fish in V-8 juice 1 to 2 hours. Bread fillets (using paper bag with dry ingredients). Shake. Then fry in hot oil. (You may use some Cajun seasoning to rub fish before coating.)
Cream shortening, sugars, eggs and vanilla thoroughly. Sift together flour, soda and salt. Add dry ingredients gradually to creamed mixture. Mix well. Stir in 1/2 cup M&M's. Drop by teaspoon on greased baking sheet. Decorate tops of cookies with M&M's. Bake at 375° for 10 to 12 minutes.
Cream butter and sugar. Add eggs and stir in sour cream and vanilla. Add dry ingredients, ending with salt. Place half the mixture in a greased and floured tube pan. Mix nuts, cinnamon and brown sugar. Spread over cake mixture. Add remaining cake batter.
Combine the butter, brown sugar and corn syrup in a saucepan and cook over medium heat until the butter melts, stirring to blend well. Stir in 1 tablespoon Kahlua. Spoon into a 9 x 13-inch baking dish. Arrange the banana slices in the dish.
Combine soup, water and cheese in 2-quart saucepan. Heat until cheese melts, stirring occasionally. Add remaining ingredients and mix well. Yield: 4 servings.
Beat egg whites until stiff, but not dry. Gradually fold in 1/2 cup sugar. Mix egg yolks and water and beat until foamy. Add 1/4 cup sugar, beating until thick and lemon colored. Add lemon extract. Sift flour, baking powder and salt together. Fold egg yolk mixture into egg white mixture. Fold in flour mixture. Bake in oven at 350° until done. Turn out on towel dusted with confectioners sugar. Trim off hard edges and spread jelly on cake. Roll up lengthwise. Wrap in towel or wax paper until ready to slice.
Reserve 1/3 cup crumbs. Spread on wax paper; roll and put in icebox and serve with whipped cream.
Cook beef in water to cover; save broth. Cool and grind meat like hamburger. Peel apples, core and slice or dice fine, or can be cooked and stirred like sauce. Mix meat, raisins, currants, sugar, cherries, apples, vinegar, spices and part of meat broth. Can always add more if too thick. Cook for several hours until thickened and not too runny. Add cider or wine (optional) or more broth.
Sprinkle fish with salt in a roasting pan. Pour sauce made with remaining ingredients over fish. Bake at 350° for 30 minutes, turning and basting a few times.
Saute vegetables in medium sized cast-iron skillet that has been sprayed with vegetable cooking spray. Combine dry ingredients in large bowl. Combine egg whites, milk and oil/applesauce and stir into dry ingredients. Add sauteed vegetables. Spread in skillet. Bake 20 minutes at 425°.
Blend all ingredients together. Top with additional cocktail sauce, if desired. Chill until ready to serve. Great served with assorted crackers.
Mix sugar, flour and apples. Put in bottom of baking dish and dot with butter. Mix sugar, flour, baking powder and egg until crumbly. Sprinkle over top of apples and bake at 350° until apples are tender.
Beat egg whites until stiff. Gradually add sugar and baking powder. Beat 2 minutes until glossy. Fold in crushed Ritz crackers, pecans and vanilla. Pour into greased aluminum pie pan. Bake at 350° for about 30 minutes. Top with Cool Whip, if desired.
Remove top from can of pineapple. Drain juice into small saucepan, leaving pineapple in can. Heat juice until simmering. Dissolve Jell-O over pineapple slices in can. Chill until set, about 4 hours.
Combine milk, sugar, egg yolks and margarine in saucepan. Cook over medium heat about 10 minutes, or until mixture thickens, stirring constantly. Remove from heat and add pineapple that has been drained. Cool and spread.
Mix ingredients well and pour into unbaked pie shell. Bake at 400° for 30 to 40 minutes.
Mix all the ingredients well. Fill 4 (1 pound) coffee tins 1/2 full. Cap the cans and steam for 5 to 6 hours. These should be made at least 2 months before using and kept in the refrigerator during that time. If using a pressure cooker, steam only 3 1/2 hours at 10 pounds pressure. Serve pudding hot with this sauce.
For Pecan or Cashew Brittle: Omit peanuts and add 1 cup pecan halves or dry-roasted cashews.
Cook beans until barely done in unsalted water. Drain. Mix with remaining ingredients. Save 2 slices bacon for garnish. Refrigerate overnight to blend flavors (very important). Bake in a 1 1/2-quart casserole at 350° for 30 to 40 minutes. Serves 6. Recipe is easily doubled.
Cover bottom and sides of 9 x 9-inch baking pan with crescent roll dough. Cook sausage in skillet until brown and crumbly; drain well. Layer sausage and cheese in prepared pan. Beat eggs with milk. Add salt and pepper to taste. Pour over layers. Bake at 400° for 30 minutes.
Mix in large bowl first 5 ingredients. Add ground meat and next 9 ingredients. Combine well but do not over mix. Transfer mix to an oiled Dutch oven or casserole. Bake at 350° for 55 minutes. Remove from oven. Allow to stand 10 minutes. Makes 8 servings. Leftovers make great sandwiches.
Combine rice, 1/2 cup cheese, chilies, pimientos, milk, eggs, cumin, salt and pepper in large bowl. Divide mixture evenly into 12 muffin cups coated with nonstick cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 15 minutes or until set.
In mixer bowl, cream together sugar and butter until light and fluffy (about 8 to 10 minutes at medium speed of electric mixer), scraping bowl frequently. Add eggs and vanilla. Beat at medium speed about 2 minutes or until mixture is light and fluffy. Scrape the bowl frequently.
In medium salad bowl, combine spinach, mushrooms and bacon; toss. Top with croutons and eggs; season with pepper. Pour salad dressing over all.
Beat eggs and sugar until light, then add milk, salt and raisins and mix well. Add melted shortening. Sift all-purpose flour. Measure, then sift again with baking powder and stir into first mixture. Fill greased and floured bread pans half full of mixture and let stand 20 minutes. Bake for 60 minutes in moderate oven (350°).
Combine coconut, sugar, flour and salt in a bowl. Stir in unbeaten egg whites and almond extract. Mix well. Drop by teaspoon onto lightly greased baking sheets. Bake at 325° for 20 to 25 minutes or until edges are browned. Remove from sheets at once. Makes about 1 1/2 dozen cookies.
Heat oven to 350°. Place bananas in 9-inch square baking dish. Heat orange juice, rum and preserves until full boil and preserves are melted. Pour over bananas. Sprinkle with coconut. Bake 20 to 25 minutes until heated through. Serve over ice cream or pound cake.
Brown beef and onion. Add taco seasoning and tomato juice. Simmer for 15 minutes.
Marinate chicken in soy sauce and lemon juice. Let stand 15 minutes. Place chicken in a saucepan, add water, salt and pepper. Simmer until tender and almost all the pepper has evaporated. Set aside. Melt butter in a skillet. Brown chicken pieces. Drop in slices of chorizo de bilbao, Vienna sausage. Pour broth; cover and cook until half done. Mix in green onions, carrots, potatoes and mushrooms. Cook everything together. Thicken with 2 tablespoons flour, if necessary. Transfer cooked mixture to a Pyrex dish, garnish with slices of hard-cooked eggs. Cover Pyrex dish with pie crust. Bake at 400° for about 35 to 40 minutes or until crust is golden brown. Serve hot.
In a large glass or crockery bowl, alternately layer the sliced cucumbers, onion and green pepper. Mix the vinegar, sugar, salt, celery seed and mustard seed until the sugar dissolves. Pour over the layered vegetables. Cover and refrigerate. Chill several hours before serving. Store up to 6 weeks in the refrigerator in a glass jar.
Melt margarine; add soup and desired amount diced onion and pepper. Stir in grated cheese and add to potatoes. Put this mixture into a greased glass 9 x 13 baking dish. Bake at 350° for 30 to 40 minutes.
Rinse shrimp. Melt butter in large skillet over medium heat. Stir in next 5 ingredients. Bring to a boil. Stir in shrimp. Cook for 5 minutes. Stir in parsley, lemon rind and Tabasco sauce.
Place rice in a 9 x 13-inch casserole dish and cover the bottom. Set aside.
Place crescent rolls on greased cookie sheet; do not pull apart. Pat together at seams. Bake in 350° oven for 12 minutes. Cool. Mix remaining ingredients and spread on cooled pastry. Top with vegetables of choice. Sprinkle with 1 cup gourmet shredded Cheddar cheese. Tastes best when made a day ahead.
Cream shortening, sugar and eggs. Add applesauce. Mix well. Stir in sifted dry ingredients into first mixture, alternating with water. Blend raisins and nuts into batter. Bake at 350° for 55 to 60 minutes.
Mix together and cook to soft ball stage. Beat until mixture starts to thicken. Drop on wax paper or pour on wax paper into pie pans. Makes 5 patties in pie pans.
Cook beef and onion in 1/2 cup water until brown. Add ketchup, mustard and soups and simmer for 10 minutes.
Bring last 3 ingredients to a boil. Cool. Pour over vegetables. Mix and marinate at least 5 to 6 hours.
Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4 to 5-quart slow cooker. Mix remaining ingredients, except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender. Remove beef on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.
Bake cake mix according to directions and cool. Mix together pudding and cream cheese. Spread over cake. Spread drained pineapple over this mixture. Next, smooth whipped topping and then coconut. Add nuts, if desired. Keep refrigerated.
Saute onion until tender, about 5 minutes. Stir in turkey, catsup, chili sauce, water and mustard. Simmer 10 minutes. Stir occasionally. Spoon into buns. Makes 4 to 6 servings. Enjoy.
Place broccoli or asparagus in the bottom of a loaf pan (10 x 6 x 2-inches). Add the turkey, then soup with milk added. Add cheese and top with crumbs. Dot with butter. Bake at 350° for 45 minutes.
In jar with tight-fitting lid, shake together first six ingredients. Set aside. Spray large nonstick skillet with vegetable cooking spray and heat to medium heat. Stir-fry pork slices 3 to 4 minutes until done. Arrange lettuce on individual plates. Top with fruit and pork. Spoon dressing over salads. Serves 4. Nutrient information per serving: calories 267; cholesterol 67 mg.; fat 8.9 g.; protein 27 mg.; sodium 81 mg.
Mix cake mix to make an ordinary cake. Put in cupcake pans. Combine cream cheese, sugar and egg; beat well. Add chocolate chips. Put by teaspoonful onto top of each cupcake. Bake in oven at 350° for 25 to 30 minutes. Frost with seven minute frosting.
Preheat oven to 375°. Combine 15 caramel candies, each cut into 4 pieces. Add 1/3 cup of flour. Add 3 cups of chopped apples (1/2-inch cubes), 2/3 cup caramel ice cream topping and 2 teaspoons of lemon juice; mix well. Pour the mixture into a frozen pie shell. Bake at 375° on a preheated baking sheet for 1 hour. Store at room temperature.
Brown onions and peppers in large saucepan. Add ground beef, tomatoes, mushrooms, garlic and seasonings. Allow to cook about 1 hour. Cook noodles according to package directions. Put 1/4 sauce in bottom of lasagna pan. Cover with 1/3 noodles. Use 1/2 Ricotta cheese. Sprinkle with Parmesan cheese and Mozzarella cheese. Continue in order, ending on top with noodles, sauce, Mozzarella cheese and sprinkle of Parmesan. Bake in oven at 400° for 30 to 40 minutes.
Put the chicken breasts in a glass dish. Pour the Italian dressing over the chicken breasts. Cover and microwave on High for 3 minutes. Then turn the chicken over. Cover and microwave on High for 3 more minutes or until done.
Bring squash, sugar and lemon juice to boil. Simmer just to a boil for 30 minutes. Take off heat and add a box of any flavor Jell-O. Stir until completely dissolved. Immediately put into jelly jars.
Cook pineapple, sugar and butter together until pineapple is clear. Add cornstarch and enough cold water to mix. Boil until thick.
Place all ingredients in a large bowl and beat with an electric mixer until thoroughly blended. Great with tortilla chips or on baked potatoes.
Preheat oven to 375°. Spread each ham slice with a thin layer of mustard and/or mayonnaise. Roll one slice of ham around each cheese stick. Cut in half crosswise; set aside. Divide dough into four rectangles along perforations. Press diagonal perforations to seal. On a lightly floured surface, roll each into an 8-inch square. Cut each into four 4-inch squares. Place one ham and cheese roll diagonally across one corner. Fold dough over ham; roll to center of square. Fold sides in and continue rolling to opposite corner. Dip top of each roll in melted butter or margarine. Press seam-side down on an ungresaed baking sheet and sprinkle with seed.* Bake for 12 to 15 minutes or until lightly browned. Serve hot. Makes 16.
Mix cream cheese and powdered sugar together, kneading by hands until consistency as desired. Add coloring and flavoring. Pinch off small balls and roll in granulated sugar. Press into candy molds. Remove any excess and remold onto waxed paper. Makes about 60 mints.
Melt butter in skillet. Saute onion and meat until pinkness disappears and onion is soft. Turn off heat. Add remaining ingredients and mix well. Pour into pie crust. Combine sour cream and eggs. Pour over top of pie and sprinkle with paprika. Bake at 350° until crust is brown, approximately 45 minutes.
Put cabbage, partially cooked sausage and water in large pot. Add one 15 ounce can of diced tomatoes and tomato paste. Simmer, covered, until cabbage is tender. No salt and pepper necessary.
Brown ground beef and onion. Drain fat. Add to beef the garlic, salt, sugar, pepper, chili powder, cumin and flour. Add tomato sauce and tomatoes; cover and simmer for 30 minutes. Add beans and simmer 10 minutes more.
Beat eggs 1 minute. Add and cream brown sugar and white sugar with melted butter. Add sifted flour, pecans and vanilla; mix well. Pour in lightly greased 9 x 13-inch pan. Bake at 350° for 35 minutes. Cut in squares while warm.
Stir pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. Gently stir in whipped topping. Refrigerate 1 hour or until ready to serve. Garnish with additional whipped topping and sliced strawberries, if desired.
Thaw hash browns for 30 minutes. Mix all ingredients together. Put in 9 x 13-inch pan. Sprinkle on potato chips. Bake 1 hour at 375°.
Heat oven to 375°. Beat eggs, sugar, salt, peanut butter and syrup; stir in nuts. Bake 40 to 50 minutes.
Combine butter and sugar until smooth. Add beaten eggs and mix well. Add flour and mix well. Stir in flavorings, pecans and chocolate chips. Spoon into pie shell. Bake at 375° for 40 minutes.
In large baking dish, slice potatoes. Add onions. Put shredded cabbage on top of onions. Crumble corned beef on top of cabbage. Add a little water to mushroom soup and pour over top. Bake for 1 hour at 350°, uncovered, until potatoes are cooked.
Scald milk; cool to lukewarm. Soften yeast in a small amount of the water. Add yeast and remaining water to the cooled milk. Add sugar, salt and shortening. Add flour and mix thoroughly. Knead dough on a floured board. Place dough in a greased bowl. Cover and allow to rise in a warm place until dough will retain impression of a finger. Punch gas from dough by plunging fist into center of dough. Fold over edges and turn upside-down. Cover and let rise in warm place until dough is half again as its original side. Remove to floured board and flatten out. Divide into 4 pieces; mold into balls. Allow to stand closely covered for 15 minutes. Shape into loaves. Place in greased bread pans and cover. Allow to stand until dough fills the pan and the center is well above top of pan. Bake at 400° for about 45 minutes.
Mix together and flatten into pan. Bake at 400° for about 20 minutes, watching closely. Brown lightly. Cool.
Sift dry ingredients into large bowl. In another bowl, beat eggs for 3 minutes. Add Ricotta; beat for another 3 minutes. Add vanilla. Add flour mixture alternately with milk. Mix well. Drop batter from a teaspoon into hot oil. Fry until golden brown. Sprinkle with sugar. Serve warm or cold.
Saute seasoning in butter. Add rice and water. Cook slowly for 20 minutes. Add corn and soup. Add parsley, salt and pepper to taste. Bake 20 minutes at 325°. Top with grated cheese.
Mix flour, salt and cocoa. Cream butter and sugar. Add flour mixture. Mix in soda and buttermilk. Mix in egg and vanilla (don't beat egg). Bake at 350° for 30 minutes.
In a saucepan combine whole tomatoes, tomato paste, onion, sugar, garlic powder and spices. Stir in salt and pepper. Bring to a boil. Simmer 10 to 15 minutes.
Beat sugar, eggs and Karo until light and fluffy. Add coconut and butter. Mix well. Pour into uncooked 9-inch pie shell. Cook at 350° for about 45 minutes or until the pie will not shake in middle.
Preheat oven to 350°. Sift flour, baking soda, salt and spices together. Beat eggs and sugar until light and fluffy. Beat in oil and pumpkin. Add dry ingredients slowly and mix well. Pour into ungreased tube pan. Bake 1 hour or until done. Cool completely in pan. Turn onto cake plate and icing.
Mix all ingredients together. Pour in ungreased pan. Bake 40 minutes at 350°.
Combine yeast and warm water in 2 cup liquid measuring cup; let stand 5 minutes. Stir in buttermilk and set aside. Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender until pea size. Add buttermilk mixture, basil and tomatoes, stirring with a fork until dry ingredients are moistened. (Dough will be sticky and lumpy.) Turn dough out onto a heavily floured surface and knead lightly 4 or 5 times. Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch round cutter. Place on lightly greased baking sheet. Cover and let rise in a warm place for 30 minutes. Bake at 450° for 10 to 12 minutes or until browned. Yield: 1 dozen. Great with soups.
Cook peas or beans in coconut milk or cream. When cooked, add scallions, thyme, pepper and salt. Let come to a boil, add rice and reduce heat to medium for rice to steam.
Mix green beans, corn, soup, sour cream, cheese, onions and salt. Place in greased casserole. Mix melted margarine, crushed crackers and almonds. Spread on top of casserole and bake for 45 minutes at 350°, uncovered. Best if made the night before serving and put in refrigerator before baking. Excellent for freezing; add topping just before baking.
Preheat oven to 350°. Cook egg noodles as directed; drain and set aside. In an ovenproof baking dish, melt the cheese. Add chicken, soup, broccoli and egg noodles; mix thoroughly. Bake, uncovered, at 350° for 1 hour. Serve immediately.
Combine cornstarch and 3/4 cup sugar. Add wate slowly, stirring constantly. Cook over hot water in double boiler, stirring constantly, until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind and juice and pinch of salt. Cook 2 minutes. Pour into baked pie shell. Cover with meringue made with egg whites and 2 tablespoons sugar. Bake in slow oven (325°) for 20 minutes.
Heat to boiling, pour over meatballs. Simmer 20 to 30 minutes. Serve over rice.
Brown roast in large roasting pan on top of stove. Add water. Fill so bottom of pan and roast is immersed in 1/2-inch water. Clean potatoes. (Do not remove skins.) Place potatoes in bottom of pan and on top of roast. Clean and peel carrots. Cut carrots in half lengthwise and add to top of roast and potatoes. Cover. Bake in 350° oven for 4 hours. Delicious even without seasonings. Serves 6 or more.
Preheat oven to 350°. Spray an 8 x 11 1/2 x 2-inch baking pan with vegetable oil spray. In a medium bowl, whisk together sour cream, skim milk, "butter" granules, cornstarch and pepper. Set aside.
Cook turkey. Size of pot will determine cooking time. A 20 to 22-quart pot with 3 gallons of oil will handle a 12 pound turkey and take about 4 minutes per pound; 25 pound turkey, 3 minutes per pound. Oil should be 380°. To spice outside of bird, use salt, pepper, seasoning salt, etc.
Cream shortening and sugar until fluffy. Add eggs, one at a time, beating well after each. Stir in bananas. Sift together dry ingredients. Add to banana mixture. Mix well. Pour into a greased 9 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes or until done.
To make starter: Mix ingredients in a glass jar or container. Cover loosely and let stand 24 hours at room temperature. Put in refrigerator for 3 to 5 days. On the fourth day, feed it with 3/4 cup sugar, 3 tablespoons potato flakes and 1 cup warm water. Stir and keep at room temperature 24 hours. One cup of starter is used to make the bread. Store remaining starter in the refrigerator until the next feeding.
Open and roll out crescent rolls in pizza pan. Cook, crumble and drain sausage and sprinkle on crust. Sprinkle hash browns on sausage. Sprinkle on cheese. Beat eggs, milk and salt and pepper to taste together and pour over pizza. Bake at 375° for 25 to 30 minutes.
Brown sausage in large skillet; pour off excess fat. Add green pepper, onion and 1 cup celery; saute. Combine soup mix and boiling water in large saucepan. Stir in rice. Cover and simmer 20 minutes or until tender. Add sausage mixture and salt. Stir well. Pour into a greased baking dish, 12 x 8 x 2-inch. Sprinkle remaining celery over top. Drizzle with melted butter. Bake in moderate oven, 375°, for 20 minutes. Makes 10 servings.
Dissolve jello in hot water. Drain fruit juice into cup. Add enough water to make 1 cup. Add fruits to jello and set. Serve on lettuce with mayonnaise. (Good with pork.)
Blend all ingredients. Drop by teaspoonfuls onto cookie sheets. Press flat with a fork. Sprinkle with sugar. Bake at 325° for 10 minutes.
Mix together meat, seasonings, crumbs, 1/2 cup water and onion. Form into balls; roll in flour and brown in hot fat. Mix soup, 1 soup can water and coloring; pour over browned meatballs. (If you want more gravy, which is yummy over mashed potatoes, use 2 cans of soup and 2 cans of water.) Cover and simmer about 30 minutes.
Use cookie sheet. Fit saltines on bottom of cookie sheet. Break to fit entire sheet. Melt the butter with the sugar on stove. Stir well. Pour over crackers evenly. Bake 8 minutes at 350°. Take out and sprinkle bag of chocolate chips evenly over crackers. Put back in oven for 2 minutes. Remove. Use spatula to spread melted chips evenly over crackers. Refrigerate to harden, then break up into pieces and serve.
Combine evaporated milk, sugar and salt in saucepan. Bring to a boil, stirring constantly; cook and stir 5 minutes longer. Remove from heat. Add remaining ingredients. Stir until smooth. Pour into greased 8-inch square pan. Cook and cut into squares. Makes 24.
Brown meat and add to crock-pot. Saute onions and garlic about 2 minutes. Add onion, garlic and all other ingredients to pot and cook on low for 5 hours.
Mix sugar, cocoa and flour. Add milk and eggs, blend well. Add melted margarine and vanilla. Pour in unbaked pie shell and bake at 375° for 45 minutes.
Combine sugar, salt, boiling water, coffee, oats, shortening, and syrup. Let cool to lukewarm. Add to the above mixture the yeast dissolved in the 1/4 cup of lukewarm water. Blend in the egg gradually; add flour and mix until smooth. Add enough flour to make a stiff dough. Place in greased bowl, cover with dish towel and let rise until double in size. Knead a little and shape into two loaves. Let rise and bake at 350 for 45 minutes.
Mix the first 3 ingredients and spread in a 9 x 13-inch dish. Bake at 350° for 15 minutes. Let cool. Mix the next 3 ingredients and spread on cooled crust. Combine pudding and milk and spread on top. Top with 4 ounces Cool Whip.
Clean peppers; leave whole. Stuff hot dog pieces into hot pepper. Pack tightly into wide mouth quart jars. Make mixture of remainder of ingredients. Pour over peppers 1/2 to 1-inch from top of jar. Cold pack 5 minutes.
Combine peaches with sugar, flour and spices. Put in unbaked crust. Dot with butter. Cover with lattice crust. Bake at 350° about 1 hour.
In a food processor with a metal blade, combine all ingredients and blend up to 30 seconds or in the blender. Stir after 15 seconds. Refrigerate several hours to blend flavors.