HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil noodles (do not cook fully). Drain and sprinkle with parsley and garlic powder. Saute onion, celery, garlic and bell pepper in butter. Add shrimp; cook for 2 minutes. Add salt, pepper, Cheez Whiz and half and half. Pour over noodles; bake at 350°, covered, for 30 to 40 minutes. Stir after 15 minutes in the oven.
Sift dry ingredients together. Add egg, milk and softened shortening. Beat with mixer until smooth. Bake in heated greased 8-inch pan. Bake at 425° for 20 to 25 minutes.
While preparing all the salad mixings, brown the ground beef. Drain off the grease and add the kidney beans. Simmer 10 minutes, then mix with the cold salad.
Mix in 1 1/2-quart bowl the flour, sugar and salt; add syrup, eggs, evaporated milk and pecans. Mix well. Add vanilla. Pour into 9-inch unbaked pie shell. Bake at 375° for 50 minutes or until firm. Cool before serving.
In a large bowl, beat Cool Whip and condensed milk until smooth. Mix in all remaining ingredients by hand. Refrigerate in serving bowl for at least 1 hour. Serves 8 to 10.
Shred beef into small pieces. Melt butter in skillet over medium heat. Saute onion until tender. Sprinkle in flour, stirring constantly until smooth. Gradually stir in milk and cook 5 to 8 minutes more, until sauce is thick. Add beef, then pepper and salt to taste. Add parsley and remove from heat. Serve on toast or waffles. Serves 4.
Beat first 3 ingredients together. Add next 3. Batter will be thick. Add fruit cocktail. Pour into greased baking pan. Sprinkle coconut on top. Bake 45 minutes at 350°.
Mix sour cream, sherry and soup. Pour into baking dish. Lay chicken breasts in mixture. Bake at 350° for 1 hour. Serve over rice.
Heat oven to 200°. Mix brown sugar, butter, corn syrup and salt in saucepan. Cook and stir it over medium heat until it gets bubbles around the edge. Cook 5 minutes. Remove from heat. Stir in the soda until foamy. Bake caramel corn 1 hour; stir every 15 minutes in two 13 x 9-inch pans. Store in tightly covered container or wrap in transparent wrap.
Be sure the fat, ligaments and tissues are all trimmed from the venison. Use the amount of seasonings listed for 10 pounds of the meat mixture. Mix all thoroughly. Make into patties for frying or into rolls for use. This freezes nicely.
In medium saucepan, combine 1/3 cup sugar and cornstarch. Measure 3/4 cup evaporated milk and set aside. Stir the remaining evaporated milk, the chocolate and 1 tablespoon margarine or butter into sugar mixture. Cook and stir until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Gradually stir about 1 cup of hot mixture into egg yolks; return mixture to saucepan and bring to gentle boil. Cook and stir 2 minutes. Stir in vanilla. Turn hot filling into baked pie crust.
Split wings at each joint and discard tips; pat dry. Deep fry* at 400° (high) for 12 minutes or until completely cooked and crispy; drain.
Preheat oven to 350°. Combine peanut butter, vanilla and margarine. Beat in sugar and eggs one at a time. Add salt and flour; put in cookie sheet pan. Bake 20 to 30 minutes. Do not overbake; you want these chewy.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press firmly on bottom of 9-inch spring-form pan. In mixer bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Beat in eggs and lemon juice. Stir in cranberries and rind.
Mix softened cream cheese, sour cream, oregano and a few dashes of garlic powder. Spread into the bottom of a pie plate. Spread pizza quick sauce over the cream cheese mixture. Add green pepper, pepperoni and onion. Bake at 350° for 10 minutes. Add cheese and bake for 5 minutes.
Mix together. Sprinkle chocolate chips and butterscotch chips on top of batter. Bake 35 minutes at 350° in a 13 x 9-inch pan.
Crush cookies and set aside 3/4 cup. Put rest in a 13 x 9-inch pan. Pour melted butter over cookies and refrigerate for 20 minutes.
Combine the first 6 ingredients. Simmer until vegetables are tender. Add milk, butter and diced ham. Heat just to boiling. Serve at once. Makes about 6 cups.
Preheat oven to 350°. Lightly grease and flour 13 x 9 x 2-inch baking pan. Mix together cake mix*, melted butter and 1/3 cup evaporated milk in bowl. Spread half of mixture (1 1/2 cups) evenly in the prepared pan. Bake for 6 minutes.
Beat cake mix, oil, pudding mix, eggs, 3/4 cup peach Schnapps, 1/2 cup orange juice and the orange extract together. Pour into greased and floured Bundt pan and bake at 350° for 45 to 50 minutes. Do not remove from pan.
Mix together the eggs and sugars. Add the corn oil, salt, flour, soda, apple pie spice and vanilla. Fold in the apples and nuts. Mix ingredients in the order given. Bake at 350°.
Wash and quarter potatoes. Melt butter in small pan. Arrange potatoes, skin side down, on a cookie sheet. Brush with butter and bake for 25 minutes in 450° oven.
Divide into 4 parts (4 cups). Bake as many as you want, give some away or it can be put in your freezer.
Cream the margarine, sugar, water, oil flavoring and coloring thoroughly. (I use my hands.) Roll in small balls the size of a marble and dip in superfine granulated sugar. Dip your mold in the granulated sugar and press the ball down on your mold. Unmold at once on waxed paper. When candies have hardened, approximately 24 hours, you may remove and store in refrigerator or freezer. Makes about 80 mints or candies.
Mix Jell-O (flavor of Jell-O for color of punch) with boiling water in large container. Cool. Bring 4 cups of water and 4 cups of sugar to a boil in a saucepan. Cool and add to Jell-O mixture. Pour in pineapple juice and lemon juice and stir well. Pour into 2 gallon plastic milk containers and freeze. Thaw for 4 hours. Cut top off plastic milk containers and pour into large punch bowl. Slush and add 2 bottles of ginger ale to each gallon of punch.
Soak scallops in beaten egg for 1 hour. Pat well with some flour. Season with salt and pepper. Brown slowly on both sides in the butter. Add wine. Let evaporate. Then pour on the broth and lemon juice.
Mix together first four ingredients. Pour into greased pan. Pour fruit on top and swirl gently. Bake at 350° until fruit sinks to bottom and crust is lightly browned. Serve as is or with ice cream, cream or Cool Whip.
Prepare pasta according to package directions; drain. Combine shells, ham, cheese, eggs and onion. Blend together mayonnaise, mustard, salt, sugar and pepper. Toss dressing with salad and chill.
Drain pineapple. Mix Cool Whip and pineapple together. Add remaining ingredients; whip with spoon. Chill until it sets.
Cream shortening. Gradually add sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition.
Melt butter in saucepan; brown meat. Add onion and cook until transparent. Stir in remaining ingredients, except flour and milk. Cook over low heat until vegetables are tender, about 20 to 25 minutes. Combine flour with 1 cup milk. Stir into soup mixture. Boil. Add remaining milk and heat, stirring frequently. Do not boil after adding remaining milk. This makes quite a large amount. (Green pepper can be substituted for celery.) This is also a good recipe to can as vegetable soup, omitting flour and milk until opening.
Saute onion in butter on low heat. Salt and pepper chicken and cook, covered, on low heat 45 minutes or until tender. Remove chicken to platter. Add cream, curry, brandy or Madeira in existing juices in pan. Stir over low heat, but do not boil or cream will curdle. Return chicken to pan and spoon sauce over it. Can be served with rice and salad.
Saute the onion and garlic in the oil and butter until tender. Add the mushrooms; season with salt and pepper and saute. Add the white wine. Boil and reduce by half. Add the tomatoes and simmer for 5 minutes. Add the shrimp and scallops and simmer for 5 minutes. Boil spaghetti and drain; toss it with sauce.
Boil potatoes in skins until tender. Peel; cut in thin slices into bowl. Fry bacon until crisp. Remove bacon; reserve 1/3 cup bacon fat. Brown onions in reserved bacon fat in skillet. Mix flour, sugar, salt, celery seed and pepper; add to onions. Stir in water and vinegar gradually; cook, stirring, until mixture boils. Boil for 1 minute. Pour over potatoes; add crumbled bacon. Mix lightly. Garnish with eggs. Serve warm. May be rewarmed over hot water. Yields 6 servings.
Cream sugar and margarine together. Add eggs and beat well. Stir in remaining ingredients. Pour into unbaked pie shell. Bake at 325° for 40 minutes.
Combine ingredients (except cornflakes); top with crushed flakes. Put in a 9 x 13-inch pan. Bake at 350°, uncovered, for 1 hour.
Mix together pretzels, margarine and 3 teaspoons sugar. Place in 9 x 13-inch baking dish. Bake at 400° for 10 minutes; cool.
In a large saucepan, boil sugar, cocoa and milk for 1 minute. Remove from heat. Stir in the margarine until melted. Add remaining ingredients. Pour onto a small wax paper lined cookie sheet, cool and cut into bars or drop from spoon onto waxed paper.
Break bread into small pieces, not crumbs. Put half in bottom of buttered deep baking dish. Add cinnamon and nutmeg to applesauce and spread over bread in dish, then cover with remaining bread. Dot with butter. Mix milk, eggs, sugar, salt and vanilla and pour over bread. Bake at 325° for about 1 hour or until pudding is puffed and set.
Blend Crisco until creamy. Add sugar. When well mixed, begin adding eggs, one at a time, mix well. Blend together flour, baking powder; set aside. Add to egg mixture 1 cup flour mix at a time, alternating with buttermilk until all has been added. Add vanilla and salt. Mix only until combined. Do not over beat. Line 5 greased and floured pans with wax paper. Put 8 - 9 tablespoons of batter in each pan. (Very tiny layers are what makes this cake special.) Bake at 400 degrees until done. WATCH CAREFULLY, takes only 6 - 10 minutes.
Combine the first three ingredients. Separate biscuits; cut each into four parts. Roll into balls. Coat each ball generously with mayonnaise, then roll in sugar mixture. Place 4 in each muffin cup with paper liner. Bake for 15 to 17 minutes at 400° or until browned. Serve hot.
Dissolve jello in water and chill until partially set. Add pineapple, bananas and marshmallows to jello. Let set until firm.
Mix the wet ingredients into the combined dry ingredients until moistened. Fold in the blueberries. Pour into paper-lined or greased muffin tins and bake at 400° until golden brown. Yields 8 muffins.
Layer bottom of square baking dish with graham crackers. Prepare puddings according to directions on box. Spread 1/2 of the chocolate pudding on top of the graham crackers. Next, add another layer of graham crackers, then 1/2 of the vanilla pudding. Repeat layering. You should have two alternating layers of chocolate and vanilla with graham crackers in between each layer. Refrigerate and chill for 1 hour.
Put dry yeast and 1 teaspoon sugar in 1/3 cup of lukewarm water. Stir and let set 3 or 4 minutes. Then put melted shortening, 4 tablespoons sugar and salt into large mixing bowl. Add cold milk to this, then the yeast mixture and enough flour to make stiff dough. Cover and let rise in warm place 1 hour.
Chop bacon into small cubes. Fry until almost crisp in a double broiler. Add chopped onion to bacon and cook until the onions become almost transparent. Add vinegar, water, and sugar to the onion and bacon. Salt and pepper to taste (add crushed peppers if desired). Simmer 20 minutes. Drain and rinse green beans. Add to bacon mixture and simmer for 20 minutes. Serves 6.
Combine all ingredients and mix well with hands. Roll into marble size balls. Place on ungreased cookie sheet and bake at 350° 25-30 minutes until brown. Turn each one over at least once during cooking. Makes approximately 75.
Mix flour, baking soda and salt in a medium bowl. Set aside. Beat butter and sugars in large bowl with mixer on medium speed until light and fluffy. Add egg and vanilla. Gradually beat in flour mixture. Stir in chocolate chunks and nuts. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 375° for 11 to 13 minutes or just until golden brown.
Put sugar, eggs, lemon juice, vanilla, Mazola oil and softened oleo into large bowl. Beat well with mixer until light and fluffy, then add dry ingredients, adding the flour last. Chill and roll into small balls. Place on ungreased cookie sheet. Flatten with glass dipped in sugar. May mix red and green sugar with white sugar. Bake at 375° for 10 minutes.
Mix peas, mushroom soup and water chestnuts and place in a buttered baking dish. Bake in 325° oven until bubbly. Remove from oven, add onion rings, return to oven and bake about 5 to 10 minutes until onion rings brown. Serves 8.
Dissolve yeast in warm water. Stir in remaining ingredients; beat vigorously 20 strokes. Let rest for about 5 minutes before pressing dough evenly on the bottom and halfway up the sides of a 9 x 13 x 2-inch pan. Cover with toppings. Bake for 20 minutes at 450°.
Roll venison in flour, salt and pepper mixture. Brown in 1/2 cup oil. Place browned meat and remaining ingredients in crock-pot for 8 to 10 hours.
Blend ingredients in casserole dish. Bake 1 hour at 350°.
Put boiled and drained sweet potato in mixing bowl. Add all other ingredients and mix well. Mixture will be rather thin. Pour into an oiled pie plate and bake at about 375° for around 30 to 40 minutes. (I melt the margarine in the pie plate.) The pie will rise while cooking and then fall when cool.
Cream shortening and sugar. Add the beaten egg yolks. Sift together the dry ingredients. Add water to the mashed bananas and mix well. Add the dry ingredients alternately with the banana mixture to the first mixture. Add nuts. Fold in egg whites. Pour into 2 loaf pans. Bake at 350° for 1 hour or until done. Test with toothpick.
Mix together dry cake mix, butter and coconut. Blend until crumbly. Press into bottom of ungreased 13 x 9 x 2-inch pan. Bake for approximately 10 minutes at 350° until lightly browned. Remove from oven and cool.
Preheat oven to 300°. In a large bowl, cream butter and sugar until smooth. Beat in eggs, honey and vanilla until fluffy. In a small bowl, stir together flour, baking soda, cinnamon, cloves and nutmeg. Gradually blend half the flour mixture into creamed mixture. Stir the nuts and fruit in remaining flour and blend with rest of the dough. Drop rounded teaspoonful of dough onto greased cookie sheet, spacing 2 inches apart. Bake one sheet at a time for 15 to 20 minutes or until centers of cookies spring back when lightly touched. Cool on racks. Makes 60 cookies.
Combine all ingredients in a 4-quart Dutch oven. Bring to a boil over medium heat. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Yields about 5 1/2 cups.
Cook frozen spinach as directed and set aside. Brown beef and sausage and drain. Add salt, pepper, oregano, Worcestershire sauce and stir in spinach. Cook lasagne noodles.
Cut chicken into bite size pieces. Heat oil in wok or large skillet. Stir-fry chicken, onion and garlic until onion is transparent. Add carrots, asparagus, cauliflower and mushrooms. Cook and stir for 3 to 4 minutes until vegetables are tender. Serve over spaghetti and top with Parmesan cheese. Makes 4 servings. One-thousand calorie recipe.
Preheat oven to 350°. Grease and flour fluted tube pan. Combine flour, baking powder and salt. In large mixing bowl beat eggs and sugar. Combine oil and orange juice. Add to flour mixture alternately with sugar mixture. Mix until smooth. Add vanilla. Beat well.
Melt butter in a baking pan. Mix flour, sugar and water. Pour mixture over the butter. Dump 1 can of pie filling over mixture. Bake 45 minutes at 350° or until brown.
Brown meat. Combine with the onion, garlic, dill and pepper. Slice the eggplant or squash into long slices, about 1/8-inch thick. In a casserole 8 x 8 x 2-inch, arrange one layer vegetables, then a layer of meat. Repeat this one more time, ending with a layer of vegetables. Pour yogurt on top of this mixture. Bake in 350° oven for 45 to 60 minutes until casserole starts to bubble.
Brown ground beef in large skillet; drain off fat. Add onion and saute until tender. Add beans, seasonings, soup, tamales and cheese. Simmer on top of stove for 15 minutes or until cheese is melted. Serve hot.
Combine pineapple, banana, milk and sherbet in blender; process until smooth. Makes 3 cups.
Preheat oven to 350° (325° if using glass). In a 13 by 9 in. baking pan, melt margarine in oven. Sprinkle crumbs over margarine; mix together and press into pan. Sprinkle over crumb mixture the chips, coconut and nuts; one ingredient at a time. Pour milk evenly over top. Bake for 25-30 min. or until lightly browned. Cool thoroughly before cutting. Store loosely covered at room temperature.
Bake potatoes for 1 hour or until done. Remove from oven. Cut in half lengthwise. Scoop out potatoes (careful not to break shell) in saucepan. Add remaining ingredients and blend well. Beat until fluffy. Add more sour or heavy cream and butter or margarine if necessary. Fill potato shells. Sprinkle with cheese of your choice. Bake at 400° for 1 hour.
Place milk and sugar in large pot and bring to a rolling boil. Boil for one minute. Add chocolate squares; when melted, remove from heat and beat until smooth with mixer. Stir in remaining ingredients; beat again with mixer. Serve warm. Can be stored in refrigerator and reheated in the microwave.
Saute onions in butter. Keep your heat down to avoid burning. Place beans, ham and onions in a 2-quart casserole. Mix tomatoes and mustard separately; pour over ingredients in casserole. Top with brown sugar. Cover and bake for 1 hour at 325°.
Mix dry ingredients. Add beaten egg and milk. Drop by teaspoon into hot Wesson oil. Fry until golden brown. Yields 3 dozen.
Pour milk in bowl, place in freezer until ice crystals form. Mix sugar, Jell-O, eggs and pineapple. Bring to a boil and set aside. Beat milk until fluffy and fold in hot mixture. Pour in 2 wafer crusts.
Mix milk and egg. Break bread into small pieces and add to milk mixture. Add salt and other ingredients. Mix well and shape into loaf or meat balls.
Sprinkle gelatin on 1/4 cup cold juice. Heat one cup fruit juice. Add to gelatin to dissolve. Add remaining juice. Place in refrigerator to set. Use cookie cutter to make shape.
Cook peas according to package directions. Drain and cool. Toss with red pepper, water chestnuts, scallions, yogurt, salt, pepper and herbs. Cover and chill. Serve on lettuce. Serves 6.
Slice zucchini and cook until done. Saute green pepper, garlic, onion, mushrooms and celery in butter. Fry bacon, drain and crumble. Drain zucchini in strainer. While in strainer, lightly mash and then let drain again to eliminate excess liquid. Pour into casserole. Add bacon crumbs, sauteed vegetables, lightly beaten egg and bread crumbs. Blend. (The consistency should be rather mushy.) Sprinkle with grated cheese and bake in 350° oven 30 minutes. Serves 6 to 8.
Cut lard into flour. Combine remaining ingredients by beating with a fork. Add flour and stir with fork. Work with hands into 4 balls. Roll out. Bake at 450° until light brown.
Sift together flour, sugar, baking soda, baking powder and salt. Cut butter into dry ingredients; add juice and egg. Mix well. Add nuts and cranberries. Mix well. Pour into greased and floured pans (one 9 x 5 x 3-inch or three 10 ounce loaf pans). Bake at 350° for 45 minutes. Cool on rack.
Butter 9 x 13-inch pan. Add the 2 cans of apples. Sprinkle cinnamon and nutmeg over apples to taste. Sprinkle the sugar over the apples. Sprinkle cake mix dry over the mixture and then add the nuts. Chip butter in small pieces over top. Let set 10 to 15 minutes so cake mix absorbs some of the apple juice. Bake at 350° for 45 minutes to 1 hour or until golden brown.
*Can use 3 tablespoons flour and 3 tablespoons oat bran; this absorbs the moisture from the pumpkin.
Wash lettuce and layer in bottom of casserole dish. Continue layers in order above, ending with onions. Mix mayo and sugar until well blended. Spread over top of layers. Top with cheese. Place in the refrigerator overnight.
Mix all ingredients except bacon together in a 2-quart baking dish. Top with strips of uncooked bacon. Bake, uncovered, in a preheated 350° oven for 1 hour. Makes 6 to 8 servings.
Mix cheese and butter until creamy. Add other ingredients and mold into a ball. Chill.
Spread pineapple in a 9 x 13-inch tin. Spread pie filling next. Sprinkle white cake mix over. Slice oleo over cake mix. Chop nuts and sprinkle over top. Bake at 350° for 50 minutes.
Mix meat, vegetables, cheese, 1 cup milk, onion and Worcestershire sauce. Pour into greased baking dish or shallow 2-quart casserole. Bake at 375° for 15 minutes or until bubbly at edges.
Fry bacon. Add onions, green peppers and beef. Brown for about 5 minutes. Add tomatoes, rice, 1 teaspoon chili powder, garlic, salt and pepper. Mix well and simmer, covered. Toward end of cooking, add additional chili powder. Add water if too dry; should be moist, not soupy.
Drain pineapple well. Combine all ingredients. Chill 1 hour before serving.
Boil chicken breasts in 6 cups water with chopped celery stalk, onions, bay leaf and peppercorns for 20 minutes. Remove chicken and allow to cool. When cool, cut into small cubes.
Cook sliced squash in boiling, salted water with a pinch of sugar until really done and tender. Drain in colander. Put back in pot and add a lot of butter. Mash fine with potato masher. Stir in sour cream and cheese. Turn into a casserole and bake at 350° for 30 minutes.
Mix by hand flour, sugar, crushed pineapple and soda. Bake in greased 9 x 13-inch pan at 325° for 30 minutes.
Wash oysters by placing them in a colander and running water through them, moving them gently with your hands. This eliminates sand and grit.
Mix jello with boiling water. Stir in orange juice. Cool. Add oranges and pineapple (drained). Pour into dish. Chill until set. Whip the cream. Beat pudding until slightly set. Fold cream into pudding and spread on set jello. May be used as a salad or dessert.
Add salt to cukes and let stand for 3 hours. Squeeze out excess water. Grind next 3 ingredients. Add sugar, vinegar, mustard and turmeric. Mix all ingredients well and cook for ten minutes. Seal in pint jars. Makes about 6 pints.
Prepare topping mix with 1 cup of the milk as directed on package. Measure 2 cups of prepared topping and put aside. Add 1 cup milk and chocolate and mix to remaining whipped topping. Blend, then beat on high 2 minutes. Spoon over crumbs. Clean bowl and beaters. Mix the remaining topping, milk and vanilla pudding and peanut butter. Blend, then beat on high 2 minutes. Spoon over chocolate filling. Chill at least 4 hours. Yields 8 servings.
Whisk together sugar, flour, cocoa, milk and water in a small saucepan. Bring to a boil over medium heat, whisking constantly. Boil, stirring often, until thickened and bubbly. Stir in butter and vanilla.
In a small bowl, mix together the teaspoon sugar with the warm water and yeast. stir and set aside. In a large bowl, combine the brown sugar, apple juice, egg, cinnamon, melted butter, yeast mixture and 2 cups of the flour. Mix well, using a wooden spoon. Work in the remaining flour, as needed, to make a moderately firm dough. Turn the dough onto a lightly floured surface and knead until smooth. Shape into a ball and place in a large, oiled bowl. Turn the dough over so that all surfaces will be lightly oiled. Cover and let rise for 1 hour. While dough is rising, prepare the coating. When the dough has doubled in size, punch it down. Pinch off pieces about the size of a golf ball. Roll pieces between palms of hands until you get ropes about 8 or 9 inches long. Dip the ropes into the melted butter, then coat in the macaroon mixture. Swirl into greased muffin tins. Bake at 375 degrees for 18 to 20 minutes. Remove from tins and place buns on rack to cool slightly. Drizzle with glaze.
Combine. Chill thoroughly. (Three cups of chicken equals 3 large breasts, a skimpy 3 pounds.)
Fry for 10 seconds. Add cornstarch and stir well. Remove and serve.
Drain and flake tuna in bowl. Stir in celery, carrot and Miracle Whip. Just before serving, add potato sticks. Serve on lettuce leaf or shredded lettuce, if desired.
Mix together all ingredients in a large bowl until well blended. Chill. Makes 8 cups.