HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. Combine first 9 ingredients in shallow 2-quart baking dish and mix well. Remove 1/4 cup of this mixture and set aside. Add shrimp to baking dish and mix thoroughly. Bake for 15 minutes and serve immediately. Can be frozen, uncooked, to serve at a later date.
Grease 13 x 9 x 2-inch baking pan. In large saucepan over low heat, stir together the corn syrup, sugar and peanut butter. Stirring constantly, bring to boil and boil 2 minutes. Remove from heat. Add cereal and toss to coat well. Press into pan. Cool. Cut into 2 x 2-inch squares.
Mix all ingredients together, then add turkey broth until it is very moist. Bake in oven at 350° until inserted knife comes out clean. Yields 1 gallon.
Place drained asparagus in an 8 x 8 casserole dish. Spread the cream of mushroom soup over the drained asparagus. Layer the eggs over the soup. Sprinkle crackers over top and drizzle with melted butter. Bake at 350° for 30 minutes. Take out and sprinkle cheese on top and put back in oven until cheese is melted.
Mix sweet potatoes and oleo together; add eggs, sugar and vanilla. Put in baking dish. Mix brown sugar, flour, nuts and butter. Sprinkle over potato mixture. Bake at 350° for 25 to 30 minutes.
Combine vegetables, soup, 1/2 cup cheese, sour cream pepper, pimentos and 1/2 can of onions. Pour into 1-quart casserole. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer.
Mix cream cheese and powdered sugar together. Pour into crust. Mix instant pudding as directed on the box. Pour pudding mix over cream cheese mix. Spread Cool Whip on top and then sprinkle with chopped nuts.
Cover bottom of 11 x 17-inch ungreased pan, with rolls. Bake at 350° for 7 to 8 minutes. Rolls should start to brown, but not quite done. Cool.	Mix cream cheese, Miracle Whip or mayonnaise and dressing mix. Spread on rolls. Sprinkle on vegetables. Cover with wax paper or Handi-Wrap and press down. Chill 3 to 4 hours and then cut into bars and serve.
Place onions, cut side up, in lightly greased 9 x 13 x 2 inch baking dish. Combine butter and remaining ingredients; pour over onions. Cover with aluminum foil and bake at 350° for 45 minutes or until tender.
Cut okra in rings. Steam in very little water until done. Add to bacon drippings and cook until light brown. Cut onion and pepper medium fine. Add crumbled bacon. Add the rice and 2 cups water, season with salt and pepper. Cook over medium heat for about 45 minutes or until done.
Mix onion soup with water. Place salt and peppered chops in dish. Pour soup over. Place under broiler until brown. Take chops out of dish; sprinkle dressing over soup and place chops on dressing. Cover with foil and bake 30 minutes at 350°.
Preheat oven to 325°. Cream the butter, sugar and vanilla until fluffy. Sift flour, cocoa and salt together. Add to creamed mixture, blending thoroughly. Add nuts and mix well. Shape into 1-inch balls and place on ungreased cookie sheet. Bake approximately 20 minutes. Do not brown. Cool, then roll in powdered sugar.
Combine the ingredients in a heavy saucepan and gradually bring to a boil over medium heat. Reduce heat and bring to a simmer. Simmer the sauce until reduced by 1/4, 6 to 8 minutes. Transfer the sauce to clean jars and let cool to room temperature, then refrigerate until serving. The sauce will keep for several months, refrigerated.
Mix cake mix, eggs and butter until smooth. Spread in 9 x 13-inch pan. Then mix 1 egg, cream cheese and powdered sugar; spread on top of cake. Bake at 350° for 25 to 30 minutes.
Dice 4 slices of bread into buttered baking dish. Mix crab or shrimp, mayonnaise, onion, bell pepper and celery. Spread on bread. Trim crusts from last 4 slices of bread and place on top. Next, beat the eggs. Add milk and pour over the mixture in baking dish. Refrigerate overnight. Then bake for 15 minutes at 325°. Take out of oven and spread soup on top. Sprinkle with cheese and paprika. Bake 1 hour at 325°.
Bring all ingredients to a rolling boil. Cook 2 minutes. Beat and pour in greased plate to harden.
Sift all dry ingredients into large bowl. Make a hole in the center and add salad oil, pumpkin, eggs, water and nuts. Mix until well blended. Pour into 3 well-greased and floured 1 pound coffee cans 2/3 full. Bake at 350° for 1 hour.
Drain artichoke hearts and cut each in half. Wash and tear up greens. Toss all with curried dressing.
Pour soup into one deep dish pie shell and top with the other one. Bake at 350° for 30 minutes or until brown.
Preheat oven to 350°. Cream the shortening and sugar. Beat until fluffy. Add eggs, one at a time, beating well. Add vanilla. On low speed, mix in dry ingredients. Stir in nuts, chips and dates. Pour into a 13 x 9-inch pan. Bake 25 to 30 minutes.
Cream the butter and sugar. Add eggs and lemon peel. Beat until light and fluffy. Sift flour with baking powder, salt and nutmeg. Add alternately with milk to creamed mixture. Mix well. Roll out on lightly floured board and cut with doughnut cutter. Fry in hot fat (365°) for 3 minutes. Drain on paper toweling. Makes 2 dozen.
Mix in bowl and set aside the apples, cinnamon and 3 tablespoons sugar. Mix flour, 2 1/2 cups sugar, oil, unbeaten eggs, salt, orange juice, vanilla and baking powder in a large bowl. Beat until smooth. Grease and flour large tube pan. Alternate batter and apples, beginning with batter and ending with apples. Bake at 350° for 2 hours.
Drain salmon. Crumble crackers. Add eggs and pepper. Amount of pepper can be reduced, if desired. Make into patties. Fry patties in oil until brown. Remove from heat; drain on paper towel.
Beat butter, eggs, vanilla and powdered sugar for 15 minutes with electric mixer. Cut in 1/2 with butter knife. If mix stays separated, it is thick enough. If mix is runny, add more powdered sugar and beat a little more. Put 1/2 of mix in each graham crust. Spread evenly to cover bottom. Place a layer of bananas and pineapple in each pie. Top with Cool Whip. Refrigerate for at least 6 hours. Can be made a day ahead.
Boil pineapple juice. Beat eggs slightly. Add sugar and flour. Pour into hot juice. Stir constantly, cooking over medium heat until thickened. When ready to use, add whipped heavy cream to sauce. Fold in cut-up fruit.
In a large pot, brown garlic in the oil until lightly brown (can slice or chop garlic as you prefer). Add 1 cup of water or chicken broth, the basil, bay leaf, salt and pepper. Let simmer about 10 to 15 minutes. Add the broccoli and cook until al dente.
Mix and bring first three ingredients to a boil until thick. Cool thoroughly. Add chopped peaches and Cool Whip. Chill.
Cream butter and sugar. Add peanut butter, then eggs and beat together. Add vanilla. Sift soda and flour. Mix well. Roll in balls and place on cookie sheet. Take a fork, dip in sugar and press dough one way, then another. Bake at 350° until done. Makes about 3 dozen.
Combine ingredients and beat with mixer for 5 to 7 minutes. This makes a wonderfully spreadable and delicious frosting.
Combine cream cheese, brown sugar and vanilla until smooth. Spread on small serving plate. Sprinkle with chopped peanuts. Serve with apple wedges.
Melt butter in large, heavy saucepan. Add onions, celery and bell pepper. Cook 10 minutes, until clear. Add soup and blend well. Cover and cook for 15 minutes, stirring occasionally. Add parsley and crawfish tails. Cover and cook for 20 minutes, stirring often. Add cheese, jalapeno peppers and garlic, then mix well. Add salt and pepper to taste. Cook, covered, on low heat for 20 minutes, stirring occasionally. Cook noodles according to package directions. Drain and add sauce. Mix thoroughly and pour into a 3-quart buttered casserole dish. Sprinkle with Parmesan cheese. Bake at 350° for 12 minutes.
Grease bottom only of a 10 x 14 pan, preheat oven to 350 F, mix pecans and coconut and spread in bottom of pan. Prepare cake mix as directed, pour over coconut and pecans. Mix together the remaining ingredients and spoon over batter. Bake 45-50 minutes.
Press crescent rolls together on baking dish. Bake as directed on package. Cool. Mix cream cheese, mayonnaise and Ranch dressing mix. After crust has cooled, spread cream cheese mixture on crust. Mix together vegetables and spread on top of cream cheese mixture. Sprinkle cheese on top and press down. Chill. Cut into bite size pieces.
Prepare pudding mix with milk as directed on package for pudding, chill. Divide whipped topping among 8 dessert glasses, using about 1/3 cup in each. With the back of a spoon, make a depression in the center and spread topping up the sides of the glasses. Spoon pudding mixture into glasses. Chill. Makes 8 servings.
Combine ingredients and bake until done at 350° for 45 to 60 minutes.
Brown chops on both sides; season with salt and pepper. Combine remaining ingredients and pour over chops. Cover; simmer for 1 hour.
In a large skillet or saucepan over medium heat, brown beef, bacon and onion; drain. Add beans. Combine remaining ingredients; stir into bean mixture. Pour into a greased 2 1/2 qt. baking dish. Bake, uncovered, at 350 degrees for 1 hour or until beans reach desired thickness.
Combine soup, 1/2 cup cheese, pimento and salt in bowl. Stir in milk and potatoes gradually. Place in greased baking dish. Top with remaining cheese. Bake at 350° for 1 hour. Yields 6 servings.
Mix first 5 ingredients. Grate German chocolate and mix with all other ingredients into batter. Pour into greased and floured tube pan. Bake at 350° about 55 minutes.
Cook first 8 ingredients over medium heat for 8 minutes, stirring constantly. Add remaining ingredients and roll in balls. Roll in coconut.
Combine raisins and nuts. Blend all ingredients together. Mixture tends to be thick. Grease 2 loaf pans. Divide evenly into pans. Bake at 350° for 45 to 60 minutes, depending on individual oven. Makes 2 loaves.
Mix eggs and oil in large mixing bowl; add salt and pepper. Add zucchini and onion; mix. Make sure vegetables are covered well, then add cheese. Gently toss again. Pour into 2 1/2-quart casserole, well buttered. Pat top with butter. Bake at 400° for 30 minutes, then reduce heat to 350° for 20 minutes.
Cream butter and sugar together. Add other ingredients. Put in cake pans and bake at 375° until done.
Brown ground beef, pepper and onion. Add tomato sauce, chili powder and remaining seasonings, stirring well. Simmer until desired thickness. May be used for basic recipe for chili beans by adding 2 large cans kidney beans and hot sauce, if desired.
Prepare the rhubarb. Sprinkle over it the 1/2 cup sugar, the nutmeg and the water. Cut the margarine into the first 4 ingredients. This should be crumbly. Put 1/2 of this mixture into a greased 8-inch baking pan. Add the rhubarb mixture, then the rest of the crumbles. Bake 45 minutes at 350°.
In slow cooker, combine all ingredients. Cover. Cook on low setting for 3 to 4 hours. Makes 8 servings.
Sprinkle sugar over berries. Let stand 30 minutes. Dissolve gelatin in boiling water. Drain berries, reserving juices. Add enough water to make 1 cup. Add to gelatin and chill until partially set. Combine marshmallows and milk. Heat in top of double boiler and stir until marshmallows melt. Cool thoroughly and fold in whipping cream. Add berries to gelatin and fold in marshmallow mixture. Pour into a 1 qt. mold and chill until set.
Preheat oven to 375°. Sprinkle chicken with poultry seasoning. Bake for 45 minutes to one hour or bake in microwave until cooked through. Put in freezer for about 15 minutes or until cool enough to handle. While chicken is cooking, chop celery and onion. Cube carrots and crush garlic.
Sift dry ingredients. Cream butter with sugar until well blended. Beat in eggs and vanilla. Add flour mixture alternately with sour cream; blend well. Drop on greased cookie sheets. Spread into 2-inch rounds and sprinkle with sugar and cinnamon mixture. Bake in 400° oven until golden brown, about 12 minutes.
Stack in Bundt or angel food pan. Bake at 400° for 30 minutes; turn out immediately.
Mix yeast and 1/4 cup warm water. Add this to your buttermilk mixture and then add all to the flour. Mix well. Place in a large covered container and refrigerate overnight. Roll out on floured surface and cut with biscuit cutter. Place on baking pan in 400° oven and cook for 15 minutes or until browned. Makes 2 dozen biscuits.
Bring jello and pineapple to boiling point. Let cool. Add buttermilk and Cool Whip. Mix and let set in refrigerator.
Melt chocolate chips; allow to cool slightly. Stir in sour cream and vanilla until smooth. Vary amounts according to amount needed. This is very ample for a 9-inch two layer cake.
Combine the berries with the lemon juice. In separate bowl, combine the sugar, flour, cloves and 1 to 2 tablespoons water if it looks dry. Add this mixture to the berries and mix lightly. Put in a pie crust and dot with butter. Cover with a top crust and cut slits. Bake at 400° for 45 to 60 minutes.
Combine lemonade and 1 pint ice cream; beat until smooth. Add milk; color to tint desired. Chill; put in bowl. Top with scoops of additional pint of ice cream. Serves 14.
Sift all dry ingredients together. Make a well. Add oil, eggs, water and pumpkin. Mix well. Bake in a greased tube pan at 300° for 1 hour.
Cook hamburger and garlic in butter until done. Add tomato sauce. Simmer 15 minutes. Add salt, pepper and sugar. In separate bowl, combine cream cheese, sour cream and onions. Alternate layers of noodles, hamburger and cream cheese mixture in large casserole dish. Sprinkle Cheddar cheese on top. Add mushrooms. Bake at 300° for 30 minutes.
In a salad bowl, mash together the garlic, salt, mustard and pepper. Then add the cheese, lime juice and olive oil. Mix well and let sit until ready to serve. Just before serving, heap the lettuce on top and toss well.
If using chicken wings, separate them at the joints into 3 sections. Discard the tips or save for stock. Place chicken in shallow dish.
Boil for 5 minutes. Add 1/4 cup rum; bring to boil again. Drizzle over cake.
Cook meat and seasoning until meat is tender. Add potatoes, carrots, celery and tomato paste. Cook for 20 minutes. Add peas, corn on cob and oregano. Cook for additional 5 minutes.
Place chopped cabbage in the bottom of a 13 x 9-inch baking dish. Place the carrot slices evenly over the top. Place the sliced potatoes evenly over the top. Salt and pepper between layers. Mix the soup with the milk and poultry seasoning and pour over the top. Arrange the browned pork chops over the top. Top with sliced onions. Cover and bake at 350° for 1 1/2 hours.
Spray Pam in a 9 x 9-inch pan. Place 4 rings of pineapple on bottom. Blend rest of ingredients in blender. Pour over pineapple rings. Bake at 350° for 30 minutes.
Mix all ingredients together and drop by teaspoon on cookie sheet. Bake at 325° until brown. Add 1 cup chopped pecans to dough if you like nuts.
Brown steak with onion. Heat broth to boiling. Mix sour cream with flour; stir into broth and add mushrooms. Season to taste. Mix all of the ingredients together and place in a slow oven for about an hour or so. Serve over hot noodles or rice.
Place beef, onion, garlic and 1 teaspoon salt in an electric skillet. Heat at about 350°; cook and stir until beef is browned. Add noodles.
Mix all ingredients and spoon on cookie sheet. Bake at 350° for 20 minutes.
In a bowl, combine the broccoli, soup, cheese spread and rice. Transfer to a greased 1 1/2-quart baking dish. Toss bread crumbs and butter; sprinkle over top. Cover and bake at 350° for 30 minutes; uncover and bake 15 minutes longer. Yield: 4 servings.
Heat butter in skillet. Add chicken and cook until browned. Add soup, water, lemon juice and garlic. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve with pasta.
Slice mushrooms into salad bowl. Grate Mozzarella cheese and add to mushrooms. Chop green onions and parsley; add to mushrooms. Mix oil, vinegar and Cavender's seasoning separately. Do not pour dressing over mushroom salad until ready to serve. Parsley must be fresh.
Clean and cut green beans in half. Steam or boil beans until cooked but still a little crunchy. In separate pan, put olive oil, parsley, salt, large onion (cut in quarter size pieces), garlic and tomatoes (cut in quarters). Cook over slow heat with a lid and let simmer until onion is cooked, stirring regularly. Tomatoes will produce a lot of liquid. Add green beans (drained) to the tomatoes and other ingredients and let simmer another 15 minutes or until green beans are fully cooked. Leftovers are great warmed up but do not use canned beans for this recipe. Serve hot after draining most of the liquid. The leftover liquid is often used by the French as additional sauce added to a meat stew.
Combine all ingredients, except oleo, in a casserole dish. Pour melted oleo over top. Bake at 400° for approximately 25 minutes or until lightly browned on top.
Layer in casserole dish, 1/2 potatoes, 1/2 sausage and 1/2 Velveeta cheese in chunks. Layer remaining potatoes, remaining sausage and package of vegetable. Cover and cook at 350° for 30 minutes. Top with remaining cheese and cook until melted.
Sift flour, baking powder and salt together into mixing bowl. Combine milk and salad oil. Add all at once to dry ingredients, stirring just until moistened. Drop from tablespoon atop bubbling stew. Cover tightly. Let mixture return to boiling. Reduce heat (don't lift cover). Simmer 12 to 15 minutes. Makes approximately 10.
Sift together first 4 ingredients. Melt chocolate and butter and add milk and vanilla. Combine all together and pour into a buttered 9 x 9-inch pan. Sprinkle the following (in order listed) over mixture: 1/2 cup brown sugar, 1/2 cup white sugar and 4 tablespoons cocoa; 1 cup cold water poured over all. Bake at 325° for 40 minutes.
Peel and cut apples into 1/2-inch cubes. Remove outer leaves of cabbage; cook and shred. Peel and dice onion. Preheat oven to 350°. Grease large roasting pan. In large bowl, toss together the apples, cabbage, onion, salt, pepper, vinegar and broth. Pour into roasting pan. Place pork chops on top. Cover and roast two hours. Chops should be nearly falling off the bone. May be served with boiled potatoes.
Combine all ingredients and mix well with electric mixer. Beat for 5 minutes. Bake in a 9-inch tube pan for 45 to 50 minutes at 350°. Sprinkle top with confectioners sugar.
In large bowl, combine pudding mix, whipped topping and salad dressing; mix well. Fold in remaining ingredients. Leave in bowl or spoon into individual serving dishes. Serve immediately or chill. Yields 6 to 8 servings.
Dissolve Jell-O in boiling water. Add strawberries, pineapple, bananas and nuts. Pour half of mixture into a 13 x 9-inch dish; let congeal. Spread sour cream on top of congealed layer, then add remaining mixutre on top; let all congeal. Serves 8 to 10.
Bring to a boil the first 4 ingredients and boil 1 minute. Remove from heat and add remaining ingredients, stirring well after each. Drop by spoonfuls onto waxed paper.
Preheat oven to 325°. Bake frozen pie shell. In medium saucepan over high heat steam broccoli. In another pan over medium heat melt butter. Stir in flour and salt until smooth. Add onion and cook 1 minute. Slowly stir in milk, stirring constantly, until mixture thickens and begins to boil. Remove from heat. Stir in broccoli and cheese. When cheese has slightly melted, stir in eggs. Add cooked meat. Bake 30 minutes or center is firm to touch.
Blend baking soda, buttermilk, egg and butter, then, 1 tablespoon at a time, blend in self-rising flour. Makes 12 waffles.
In a large pot, put the water. Add all vegetables and bouillon. Bring to a boil, then simmer for 3 minutes. Add hash brown potatoes; simmer for 3 minutes. Add soup, milk and water, chicken and cheese; simmer again until cheese is melted and chicken is heated well.
Dissolve Jell-O in one cup boiling water. Add strawberries while hot. Let cool. Add pineapple (drained) and nuts. Let partially jell. Whip Cool Whip and cream cheese together and add to partially jelled ingredients. Pour into mold or container and let jell. Serves approximately 12.
Stir all ingredients together. Bring to a slight boil until thickens. Be sure to continue stirring. Allow dressing to cool.
May mix squash with zucchini squash if desired for color. Personally I prefer a little more minced onion. I also add about 1 tablespoon of cut pimento for color.
Put onion, margarine, Cheez Whiz and soup in a pan. Melt and pour into casserole dish. Top with chips. Bake at 325° for 30 minutes.
Cream together butter and sugar. Add dry ingredients and milk. Mix well. Fold in cranberries, washed and drained. Bake in a 9 x 13-inch greased pan at 350° for 45 minutes.
Prepare cake mix according to package directions. Pour into sheet cake pan and bake. While cake is still hot, poke holes with wooden spoon handle in cake. Pour sweetened condensed milk and ice cream topping in cake holes. After cooling, frost with Cool Whip and sprinkle brickle chips on top. Refrigerate leftovers. This cake is best when served cold.
Mix broth and spinach. Crush with hand the tomatoes over stockpot. Italian sausage should be baked at 400° for 45 minutes. Cool overnight and slice. Add to soup. Slice up 1 large onion. Brown onion and mushrooms in frying pan. Add to soup. Add Italian seasoning and salt and pepper to taste. Add 1 pound of cheese tortellini.
Mix together and store in plastic or glass container with tight lid. One teaspoon of this seasoning may be substituted for 1 packet of G. Washington's seasoning (golden) or for 1 teaspoon of McKay's seasoning. When substituting for McKay's, use less salt in recipe.
Grease 9 x 13-inch pan. In large bowl, combine brown sugar, preserves, butter, vanilla and eggs. Blend well. Stir in remaining ingredients (except powdered sugar) by hand just until moistened. Pour into prepared pan. Bake at 350° for about 35 minutes or until done. Cool. Spread with powdered sugar. Cut into bars.
Preheat oven to 350°. Heat corn and milk. Add egg. Stir in crackers. Bake for 20 minutes.
In large saucepan or kettle, cook bacon until lightly browned. Remove and drain; crumble and reserve. Pour off all but two tablespoons fat. Add onion, chopped celery and quartered tomatoes; cook over low heat, stirring occasionally, until vegetables are tender. Simmer, uncovered, over low heat for 30 minutes. Add remaining ingredients and bacon; simmer 30 minutes longer, until vegetables are tender. Makes about 1 1/2 quarts and serves 6.
Preheat oven to 350°. Beat eggs, flour, sugar, almond extract and butter with electric mixer. Divide into 3 bowls. Add 8 drops of food coloring to each bowl (more, if desired). Spray three 11 x 7 x 3/4-inch aluminum pans with Pam. Place mixture evenly into pans and bake for 15 to 20 minutes or until you can pull a toothpick out clean. Let cool about 30 minutes. Melt the chocolate. Place one layer on waxed paper and spread chocolate on one side. Let chocolate harden. Flip over on waxed paper. Repeat for second layer. When chocolate is hardened, thinly spread the preserves on the other side. Make a sandwich, making sure to keep the chocolate on top and bottom. Cut into bite size pieces.
Sprinkle sliced tomatoes with 3 tablespoons salt and let stand 3 hours. Rinse, drain well and then grind enough tomatoes to make 2 quarts. Mix vinegar and sugar and pour over ground mixture. Boil 15 minutes and serve.
Blend together in a large bowl with flour and sesame seed, along with the paprika and a little salt. Coat the chicken thighs in the mixture. Dip them first in a mixture of the eggs and chicken broth, then back into the flour again. You may brown these lightly in a frying pan and finish in the oven or you may simply bake them at 350° for about 30 minutes. Serves 6.
Mix all ingredients together and place in a greased pan. Bake 45 minutes to 1 hour at 350°.
In a large bowl, mix vanilla wafer crumbs, powdered sugar, walnuts and cocoa powder. Stir in cherries and corn syrup until well mixed. Sprinkle with water and mix until throughly blended, using hands if necessary. Shape mixture into 3/4-inch balls. Roll in colored sugar. Store in an airtight container overnight before serving.