HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle bacon, cheese and onion in greased baking dish. Beat baking mix, milk, eggs and red pepper until smooth. Pour over ingredients in baking dish. Bake, uncovered, at 375° until golden brown and knife inserted comes out clean. Let stand for 10 minutes.
Peel and devein shrimp. Cook shrimp in hot oil in a Dutch oven over medium heat, stirring constantly, 5 minutes or until shrimp turn pink. Remove shrimp with a slotted spoon; cover and chill. Add carrot, onion, green pepper, celery and garlic to Dutch oven; cook, stirring constantly, 3 minutes. Stir in tomatoes, tomato sauce, broth, water, rice, salt, chili powder, thyme, red pepper, parsley and sugar. Bring mixture to boil; cover, reduce heat and simmer 45 minutes, or until rice is tender and most liquid is absorbed, stirring frequently. Stir in shrimp and parsley and simmer 10 minutes or until mixture is thoroughly heated Yields 4 servings.
Brown sausage and onion in a skillet. In the meantime, cook macaroni in salted water until tender. Boil peas and corn slightly in butter in separate pans. Put half of the sausage in a 2-quart casserole dish, then layer peas and tomatoes on top. Next layer remaining sausage, then corn and macaroni. Bake at 350° for 30 to 45 minutes. Spread cheese on top, then put into oven until cheese is melted.
Melt oleo in skillet. Saute green pepper and onion. Add other ingredients. Simmer for 10 minutes. Puree in blender. Freeze in 1-cup containers. Add to chicken broth or other soups when almost ready.
Sift together flour, ginger, soda, cinnamon and salt. Cream shortening and sugar. Add dry ingredients to creamed mixture. Form dough into balls about 1 inch in diameter. Roll in granulated sugar. Bake at 350° for 12 to 15 minutes. Cookies will crack when done.
Preheat oven to 325°. Separate crescent dough into 8 triangles. Place in ungreased 8 or 9-inch pie pan, pressing pieces together to form crust. Seal well. Cover bottom of crust with green chilies. Place cheese on top of chilies. Mix eggs, milk and seasoning together and pour over top. Bake for 45 to 50 minutes or until eggs are golden brown. Serves 6 for lunch or 12 as appetizer.
Heat water and butter to boiling; reduce heat and add flour. Stir quickly over low heat until mix forms a ball. Remove from heat and let cool. Beat in eggs, one at a time, beating until smooth after each addition. Bake in greased muffin tins at 400° for 30 minutes. Remove from tins and let cool. Split puffs and fill with pudding mixture.
Cream margarine, sugar, oil and vanilla. Add slightly beaten eggs. Mix dry ingredients and add to creamed mixture. Chill at least four hours. Drop by teaspoonful on greased cookie sheet, or roll into about one-inch balls flattened with fork. Bake in 375° oven for 8 to 10 minutes. Sprinkle with sugar, colored sugar, sprinkles or cinnamon-sugar. These cookies keep very well.
Heat on low temperature in crock-pot for 2 hours. Makes a mild sauce. If you desire a hotter dip, use equal number of cheeses. Serve warm with nacho chips.
Core the apples. Combine brown sugar, water, butter, cinnamon and nutmeg. Bring to a boil. Pour hot syrup around apples. Bake, uncovered, at 350° for about 60 minutes, basting occasionally. Serve warm.
Combine first 8 ingredients in a medium bowl; stir well. Shape mixture into 24 (1-inch) meatballs. Place on a rack in a roasting pan coated with cooking spray. Bake at 350° for 25 minutes. Drain and pat dry with paper towels.
Mix and boil sugar, milk, margarine or butter and chocolate for 2 1/2 minutes. Stir in peanut butter, oatmeal and vanilla. Drop by teaspoonfuls onto wax paper and let set.
Blend mayonnaise and sour cream, then add mix and mix again. Add lemon juice and Blue cheese. Stir until blended. Refrigerate several hours or overnight. Serve with veggies or buffalo wings or thin with milk for salad dressing.
Combine tomato sauce, Italian seasoning and garlic salt in 2-cup measure. Cover with wax paper. Microwave on High for 2 minutes. Stir. Reduce power to Medium (50% power). Microwave for 5 minutes, stirring once. Set sauce aside. Mix corn flakes crumbs, Parmesan cheese and parsley flakes. Dip chicken breasts in beaten egg, then in crumb mixture. Place in rectangular dish. Cover with wax paper. Microwave at Medium (70% power) until chicken is tender, 9 to 14 minutes, rearranging over half the cooking time (do not turn over). Pour sauce over chicken. Sprinkle with Mozzarella and Parmesan cheese. Microwave at Medium (70% power) until cheese melts and sauce is hot, about 2 minutes. Makes 4 to 6 servings.
Peel and boil onions in salted water; drain. In saucepan melt butter. Add flour; stir. Add milk; stir until thick over medium heat. Pour sauce over onions. Sprinkle with paprika and serve. Delicious!!!
Put all ingredients, except evaporated milk and chives, in crock-pot. Cover and cook on low 10 to 12 hours or high 3 to 4 hours. Stir in evaporated milk during last hour. Serve topped with chives.
Cream eggs, butter and sugar. Then add milk and flour. Then add pineapple. Bake at 350° for 1 hour or until golden brown.
In large bowl, combine soup, mayonnaise, lemon juice and salt. Stir in remaining ingredients, reserving 1/3 of the can of onions to sprinkle over top before baking. Bake at 350° for 35 to 40 minutes.
Boil macaroni until tender. Drain. Stir in butter, salt, egg and cheese. Pour milk just even with top. Bake at 350° for 25 minutes until set around edges, but a little shaky in center so it will not be dry. Thickens as it cools.
Grind meat one time. Mix all ingredients in very well. Wrap in freezer wrap and freeze. To prepare, slice, while partially frozen, into 1/2-inch thick patties. Fry until well done.
Mix all ingredients except cheese and meat. Pour 1/2 mixture into greased hot skillet. Spread 1/2 cup cheese over mixture. Sprinkle remainder of cheese over meat. Add remaining batter. Bake at 350° at least 45 minutes.
Heat oven to 375°. Cut Spam into cubes. Cook beans half the time directed on the package. Make Cream Sauce, stirring in Worcestershire sauce. Stir beans and Spam into Cream Sauce. Pour into a greased 1 1/2-quart baking dish. Sprinkle with cheese and bread crumbs. Bake for 30 minutes.
Mix all ingredients and pour into baking pan; cover with foil. Bake at 400° for 30 minutes; stir and bake another 30 minutes.
Mix cornstarch, sugar, salt and nutmeg. Add cream; combine well. Pour into unbaked pie shell. Dot with bits of butter. When pie is baking, stir with a fork several times to prevent settling. Bake at 350° until filling is set and brown.
Cook spaghetti according to directions. Meanwhile, melt butter in large Dutch oven. Saute green pepper and onion until crisp and tender. Stir in chicken, mushrooms, pimento, soup, milk, garlic powder and salt. Drain spaghetti and add to mixture, tossing spaghetti to mix well. Pour into greased 9 x 13-inch baking dish. Bake at 350° for 50 to 60 minutes. Sprinkle with cheese and bake 10 minutes more.
Heat oven to 350°. Fry onions and green pepper in fat until onions become yellow. Add meat and fry until mixture falls apart. Stir in rest of ingredients and pour into greased 2-quart baking dish. Cover and bake 1 hour, removing cover for the last 15 minutes.
Mix pudding up according to package directions. Whip in Cool Whip. Lay graham crackers in the bottom of a 9 x 13-inch pan. Cover with pudding mixture and repeat layers until you have about 4 layers. Add 1 teaspoon milk to milk chocolate icing. Mix well and spread over the top of the pudding.
If using uncooked ham, boil ham chunks in water. If too salty, pour off water and add 2 fresh cups boiling water. Add rest of ingredients. Do not drain beans. Cook until thickens to desired consistency. If using leftover ham, combine all ingredients and follow preceding directions.
Melt butter or margarine in a 2 to 3 quart pan. Add brown sugar and half and half or whipping cream. Quickly bring to full boil. Boil, stirring for 1 minute. Remove from heat. Let cook at room temperature to lukewarm. Add powdered sugar and beat until smooth.
Mix gelatin in the cold water, then add 1 cup boiling water. Put in the freezer until it starts to get thick. Beat all of this together 2 packages Dream Whip using directions on package. Add lemon juice, pineapple and sugar.
Put both creams into a jar with a tight-fitting lid; shake vigorously. After a lump of butter forms (about 15 minutes), pour off the remaining liquid (whey). Place the butter on a plate and press it gently with a spoon to remove the remaining liquid. If desired, sprinkle with salt.
Dry olives. Combine all ingredients in food processor and work around each olive. Freeze for at least 3 hours before baking to prevent them from crumbling. Bake for 15 minutes. Better if served hot.
Separate each biscuit into 2 parts. Put apples in each biscuit part and pinch together to make dumplings. Place dumplings in 9 x 13-inch pan.
Mix together in large container. You may add nuts and/or miniature marshmallows. Also, add a drop of red food coloring if the pink is too pale. Mix well and refrigerate. Freeze any leftovers (will thaw quickly). Makes a large quantity.
Cream butter and sugar. Beat eggs together in separate bowl and add a little at a time to sugar and butter mixture until blended. Just before adding milk, put soda into buttermilk and mix well. Alternate milk and flour into butter, sugar, egg mixture. Add vanilla. Bake at 325° in well greased and floured tube pan for 1 1/2 hours or until done when a toothpick inserted in center comes out clean.
Combine eggs, milk and butter; add rest of ingredients and mix well. Bake in 9 x 13-inch pan for 35 minutes at 350°. Cool.
Sift flour, yeast, sugar, dry milk, salt and baking powder together. Mix in shortening and water. Let rise 1 hour or until it doubles in size. Take 2 tablespoons flour and sprinkle over rolls. Knock down. Roll out and cut or pinch off. Store in refrigerator until needed.
Mix popcorn, M&M's and peanuts; set aside. Melt marshmallows, margarine and oil together. Cool slightly. Mix with popcorn mixture. Grease Bundt pan. Press mixture into pan. Cool completely and remove from pan.
Blend all ingredients with mixer. Cut each muffin half into 6 wedges. After spreading mixture on muffin, put into freezer on cookie sheet for about 2 hours. Put in plastic bag and store in freezer. Bake on cookie sheet as needed (no need to thaw) at 375° for 20 minutes or until hot.
Combine first 5 ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in almond extract, pineapple, almond and banana. Spoon batter into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 15 minutes. Cool in pan 10 minutes. Remove from pan and cool completely. Frost with Cream Cheese Frosting.
Melt margarine in 3-quart saucepan over low heat. Add miniature marshmallows and stir until melted and well blended. Remove from heat. Stir in rice crisp cereal until well coated. Press into greased 13 x 9-inch pan. Cool and cut into squares.
Mix all ingredients together and put in buttered casserole. Bake at 350° for 30 minutes.
Cook eggplant in oven at 350° until skin is crackling. Take out pulp and throw away skin. Mash pulp in a bowl until soft. Add garlic, salt and pepper to taste, onion, lemon juice and green pepper. Add tomato chunks, if desired. Heap in a bowl surrounded by pumpernickel bread and crackers. Great at parties instead of usual dip. Serves approximately 6.
Brown sausage on one side of large frypan. Add onion and celery on other side in oil. Add tomato juice. Bring to a boil and add asparagus. Cook 5 minutes. Then add noodles. Cover and simmer on low until done. Salt and pepper to taste.
Heat pineapple to the boiling point. Remove from heat; add jello. Refrigerate until partly jelled. Soften cream cheese; add diced cherries and chopped nuts, then fold in whipped cream and add to pineapple and jello mixture. Pour into mold or square glass dish, 8 x 8-inch or 9 x 9-inch. Let set in refrigerator. Cut in squares or spoon onto dish. Good with ham dinners or as a cool summer dessert.
Boil cider until it is reduced to 1 quart. Add apples and cook slowly until mixture starts to thicken. Stir frequently. Add sugar, syrup and spices. Cook until mixture, when cooled on a dish, is of good consistency to spread.
Mix cream cheese and dip mix. Add cheese and shape into a ball. Roll in nuts to cover; chill. Serve with crackers.
Chop and saute onion and celery in oil. Add tomatoes, tomato sauce, Worcestershire sauce, sugar and chili powder; simmer 15 minutes. Mix cornstarch in water; stir in sauce until thick. Add hot smoked sausage. Add chopped green pepper and simmer 8 to 10 minutes. Serve over rice.
Remove crusts from bread and butter bread. Place in a greased oblong dish. Brown sausage and drain. Sprinkle over bread. Place cheese on top of sausage. Mix eggs, half and half, and salt. Pour over cheese. Chill over night. Remove from refrigerator 15 minutes before cooking. Bake at 350 for 45 minutes.
Melt chocolate over hot water. Add margarine, stir until smooth. Beat eggs until light. Add sugar. Sift flour, baking powder and salt. Add to eggs and sugar. Add chocolate and margarine. Stir in chopped and floured nuts and vanilla. Spread in 8 x 8-inch pan. Bake at 350° until toothpick comes out clean. Cut in squares and roll in powdered sugar while warm.
Mix instant pudding according to directions and pour into pie crust. You can add coconut to the pudding if desired. Smooth Cool Whip over pudding and top with toasted coconut.
Mix all ingredients. Pour into unbaked pie shell. Bake at 350° for 20 minutes, 400° for 15 minutes.
Mix flour and sugar together. Toss in blackberries, coating well. Add rum extract. Pour into no-fail pie crust and cover with top crust. Crimp edges and cover with foil. Bake at 375° for 50 minutes. Remove foil and continue to bake for 20 to 30 minutes until top is golden brown.
Combine broccoli and margarine. Add remaining ingredients, except reserved cheese; mix well. Pour into greased 10 x 6 x 2-inch baking pan. Top with cheese. Bake, uncovered, in a 325° oven for 45 minutes. Serves 8.
Combine smoked sausage, beans and salsa in large skillet. Bring to a boil over medium heat. Cover and simmer 10 minutes or until hot, stirring occasionally. Serve sausage mixture over rice and top with sour cream and parsley. Makes 5 servings.
Grind eggs fine in food grinder. Add remaining ingredients to taste and spreading consistency, excluding olives. Garnish each square or triangle with thin slice of olive. Makes 35 to 40 squares or triangles.
Three hours before preparing casserole, slice squash, sprinkle with salt and place in colander to drain. Coat large flat casserole with oil or vegetable spray. Dip zucchini slices in flour and layer in casserole with cheese and spices. Bake at 375° for 30 minutes or until squash is tender.
Boil sugar, water, syrup and salt together for 6 minutes or until soft ball stage. While this is cooking, beat egg whites until they form stiff peaks. Pour half the mixture into egg whites and beat again. Put the pan with the other half of the mixture back on stove and boil for another 3 minutes or until it spins a thread. Boil this while you are beating the first mixture. Pour into egg whites and add the vanilla. Beat and pour into buttered platter. Cut into pieces before cooled.
Mix the chocolate pudding with whole milk and half and half. Pour in Oreo pie crust. Cover with chocolate whip cream. Shave or grate one chocolate candy bar on top of chocolate whip cream. The candy bar can be your choice.
Beat shortening until creamy, 2 minutes, at medium speed on mixer. Gradually add sugar; beat until light and fluffy. Add eggs and beat until thick and pale color. Sift dry ingredients. Add alternately with bananas. Beat thoroughly after each addition. Grease the bottom only of a 4 1/2 x 8 1/2 x 3-inch loaf pan. Bake at 350° for 60 to 70 minutes.
Cut cabbage in wedges. Place in casserole and tuck in small amount of beef around cabbage wedges. Add the rice; pour over all the mixture of tomatoes, water, salt and pepper. Cover and bake at 350° for 2 hours.
In medium saucepan, cook potatoes in 1-inch of boiling salted water, covered, just until tender; drain.
Peel and thinly slice cucumbers. Add salt to water. Add cucumbers to salty water and soak about 1 hour.
Grease 10-inch deep dish pie plate. Brown meat; drain slightly. Add onion and cumin. Cook until tender. Stir in salsa. Combine cornmeal, baking powder and salt. Set aside. Combine milk, egg and oil; stir into dry ingredients. Pour cornmeal mixture into pie plate. Gently spoon meat into center of cornmeal mixture. Sprinkle with olives. Bake at 425° for 15 minutes or until crust is light golden brown. Top with cheese and continue baking until cheese melts. Makes 6 servings.
Bring water and butter to boil over low heat. Add flour until it forms a ball. Cool 10 minutes at room temperature. Add eggs, one at a time, mixing well after each egg. Spread in greased jelly roll pan. Bake 30 to 40 minutes at 425°. When cool, press and fill with 2 packages instant pudding, 2 1/2 cups milk and 1 teaspoon vanilla; mix well and stir in 8 ounces Cool Whip. Spread on crust and chill. Later, put chocolate frosting over the pudding.
Cook broccoli as on package. Drain. Add margarine and American cheese. Cover with Ritz crackers. Bake 30 minutes at 350°.
Preheat oven to 350°. Combine flour, sugar, cinnamon, baking soda and salt. Add oil, milk, vanilla and eggs. Add apples and nuts. Mix and pour into a 12 x 18-inch pan. Bake 50 to 60 minutes. Make extra copies of this recipe for everyone who gets a piece!
Combine flour, cornmeal, baking powder and salt. Add milk, eggs, 1/2 of chives and chili powder. Heat skillet on medium-high. Brush with oil. Add 1/3 cup batter and spread out. Cook each side. Continue process until batter is gone.
Mix all ingredients except chips and pack in a 13 x 9-inch pan. Melt chocolate chips and spread on top. Wait 15 minutes and cut into chunks.
Beat eggs. Add cake mix and jello (do not mix up jello, add dry). Add oil and water. Beat, then add juice from strawberries. May add a few strawberries, if desired. Beat well. Bake at 350°. Cool.
Combine onions, cheese, bread crumbs, paprika, salt and pepper. Dip chicken in mixture of egg and milk. Roll chicken in dry mixture and put in 9 x 13-inch pan. Pour melted butter over chicken and bake at 350° for 1 hour or until brown.
Cook in double boiler until thick, then pour into unbaked pie shell. Bake at 275°. Then beat egg whites and top with meringue. Sprinkle coconut on meringue, then brown.
Line round Pyrex dish with vanilla wafers. Separate egg yolks, set aside egg whites. Mix egg yolks, milk and lemon juice. Pour over vanilla wafers. Top with meringue. Brown top in 325° oven. Cool and place in refrigerator.
Cook first 5 ingredients at medium heat until just boiling. Pour into bowl. Cover with plastic wrap for creamy pudding. Let set in refrigerator for 1 hour, then mix. Sprinkle with cinnamon/nutmeg mixture. Makes 10 servings, approximately 103 calories each.
Mix all ingredients. Form into balls. Bake at 325° for about 8 minutes. Roll in powdered sugar while warm.
Put soft drink mix into blender; add water and strawberries. Cover and blend until smooth. Pour into glasses and serve immediately. Try it, you'll like it.
Melt margarine in casserole dish. Mix all other ingredients in another bowl and pour into the casserole dish. DO NOT STIR. Bake at 350° until brown and firm, approximately l hour. Serves 10 - 12.
Chop celery, pepper and onion; saute in oil with spices. Add water and cook 20 minutes. Stir in tomato sauce and 1 cup of water. Stir in chickpeas and cook 10 more minutes. Cook and drain ditalini. Add to mixture and serve.
Dissolve yeast in lukewarm water. Mix as listed. Oil hands and knead slightly. Cover bowl with plastic wrap and put into refrigerator until double in bulk. Punch down and pinch off; roll into rolls. Place on greased cookie sheet and let rise in a warm place. Bake at 350° for 20 minutes or until brown.
Combine ingredients and heat for 25 minutes in saucepan. The links may be heated, separated and then added to sauce if you want. Serve with toothpicks, Cheddar cheese and crackers.
Beat eggs; add oil and sugar. Sift together flour, baking powder, salt and soda. Add to egg mixture. Add cinnamon, cloves and pumpkin. May use 2 (9 x 13-inch) pans, greased and floured, for bars or 1 (9 x 13-inch) pan for a cake. Bake at 350° for 20 to 30 minutes. Keeps well in refrigerator or freezer.
Cook in large heavy skillet over medium heat sugar, corn syrup and peanuts until it starts turning brown and will spin a thread, stirring often. Remove from heat and add soda, salt, butter and vanilla. Pour	out thin as possible on lightly greased baking sheet. When completely cooled, break into pieces.
Mix all. Bake in glass pie dish for 20 minutes at 350°. Serve with Ritz crackers.
Combine butter and marshmallows in Dutch oven; cook over low heat, stirring constantly, until marshmallows are melted. Add popcorn, peanuts and gumdrops, stirring until blended. Press mixture into well buttered 10-inch tube pan until top is level all around. Chill until firm. Invert cake onto serving plate. Garnish with gumdrop flowers, if desired. Use an electric knife to slice as thin slices cannot be made easily with a knife.
Cream butter and sugar. Add lemon and flour. Roll dough into small balls. Smash with fork. Bake at 350° for 8 to 10 minutes. Makes 2 dozen.
Pour tomatoes into saucepan, saving can to use as mold. Bring tomatoes to a boil. Add jello and salt, stirring until dissolved. Add vinegar. Pour into can and chill in refrigerator until firm. Puncture bottom of can to unmold.
Butter cookie sheet and sprinkle on chopped nuts. Place 5 Hershey bars on pan. Melt margarine and butter in saucepan. Add sugar, Karo syrup, vinegar and water. Stir and boil to 290°. Add 1 cup chopped nuts and boil 3 minutes longer, stirring constantly. Pour hot candy on pan (on top of chocolate bars) then put 5 remaining bars on top of hot candy. When candy bars are soft, spread with a knife to smooth out. Sprinkle with finely chopped nuts. Cool and cut. Store in airtight container.
On 4 plates, make beds of lettuce and salad ingredients of your choice. Add a layer of cooked French fries and then strips of steak. Top with your favorite salad dressing. Serves 4.
Combine sugar, cornstarch, flour and salt. Gradually stir in boiling water and cook 15 minutes, stirring constantly until mixture thickens. Mix together slightly beaten egg yolks, lemon rind and juice. Add to thickened sugar-water mixture and cook 2 minutes, stirring constantly. Add butter. When slightly cool, pour into baked shell. Cover with meringue made by gradually beating powdered sugar into stiffly beaten egg whites. Bake 15 minutes at 325°.
Toast bread crumbs in a 325° oven until lightly browned. Brown onions lightly in oil. Combine boiling water and bouillon cubes in a 2-quart saucepan. Add onions. Simmer, covered, until onions are tender, about 15 minutes. Toss toasted bread crumbs with canola or olive oil and cheese and sprinkle on top of soup just before serving.
Heat butter and garlic in heavy skillet. Add shrimp, parsley, basil, scallions and lemon juice. Turn shrimp, basting in sauce until they turn white, about 5 minutes. Add salt and pepper and cook 1 minute more. Sprinkle with paprika and serve on a bed of seasoned rice. Serves 4.
Grease a 15 x 10 x 1-inch jelly roll pan. Line bottom with waxed paper, grease wax paper. Preheat oven to 375°.
Mix together the warm water and dry yeast. In a large bowl, mix the sugar, salt, oil and eggs. Mix and add yeast and water. Add flour. Let raise to double its size. Divide into 7 equal portions. Knead and put into greased bread pans. Let rise. Bake at 350° for 30 minutes. Can be frozen.
Coarsely slice cabbage. Discard tough ribs. Thinly slice onion. In hot salad oil, cook cabbage, onion, salt and pepper 20 minutes or until vegetables are tender and lightly browned, stirring occasionally. Add sausage.
Mix first 5 ingredients, add beef and blend thoroughly. Shape into patties. Melt butter in heavy skillet. Cook burgers, searing one side, then the other. Serve with cheese bread.
Cream sugar and shortening. Add eggs and vanilla. Stir in dry ingredients. Cover and refrigerate at least one hour.