HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar, flour, cocoa and salt together. Beat eggs. Add vanilla, melted butter and milk. Mix well and add to dry ingredients with nuts and coconut. Put in pie shells and bake at 350° for 25 to 35 minutes or until done.
Butterfly shrimp leaving shell intact. Marinate shrimp for 1 hour using above ingredients. Turn once. Grill shrimp for 3 to 4 minutes. Brush with reserved marinade and cook 2 minutes more or until done.
Mix ingredients well. Add 1/2 cup lemon juice and stir. Pour into graham cracker crust and chill at least 2 hours. Makes 2 pies.
Cook rice according to directions. Mix rice and sour cream; add salt to taste. Seed and chop chilies. Grate cheeses.
*Halibut or snapper or 2 pounds shellfish (any combination of clams, hard shell crabs' legs, shelled shrimp, oysters, etc.).
In a heavy 2-quart saucepan combine first 4 ingredients. Cook, stirring constantly over medium heat to a full boil. Boil and stir 5 minutes more. Take off heat. Stir in chocolate chips and vanilla until completely melted. Add nuts if desired. Pour into buttered 8 x 8-inch pan. Cool. Cut in squares.
Bring sugar and milk to a boil; cook exactly 6 minutes over medium heat, stirring constantly. Remove from stove; add remaining ingredients. Beat until firm. Pour in a 9 x 13-inch buttered pan and cool to room temperature. Store overnight in refrigerator. Makes 5 pounds.
Mix flour, salt, oregano, pepper, eggs and milk with mixer to make batter. Pour into greased 9 x 13-inch pan. Bake at 425° for 30 minutes. Brown hamburger; drain. Add pizza sauce to hamburger; pour over crust. Add toppings of your choice: onion, green peppers, mushrooms, pepperoni, black olives, etc. Top with shredded cheese of your choice. Bake at 425° for 15 minutes.
Spread rolls on a 9 x 13-inch pan or pizza pan. Sprinkle browned sausage on rolls. Place cheese over sausage. Mix eggs and milk; pour over top. Bake at 425° for 20 minutes.
Combine all ingredients in a large buttered baking dish. Bake at 300° for 3 hours.
Bake pastry shell for 15 minutes, until lightly browned. Cook spinach as per package directions. Squeeze to remove as much moisture as possible. Add onion and toss over moderate heat until all liquid has evaporated. Remove from heat.
Combine crabmeat and lemon juice in a medium bowl and refrigerate while preparing sauce. Melt butter in medium saucepan. Add flour, stir and cook for about 1 minute. Add milk slowly, stirring constantly, and cook until sauce thickens. Add seasonings and cheese. Stir until cheese is melted and sauce is smooth. Drain crabmeat and add to sauce; heat until bubbly. Layer cooked wild rice in bottom of a lightly greased 2 qt. casserole dish. Pour crabmeat and sauce over rice. Top with mushroom slices and bake at 350 degrees for 30 minutes or until lightly browned.
Mix cream cheese with powdered sugar until desired sweetness. Add a few drops of lemon extract. Chill. Remove core from strawberries. Place cream in plastic bag. Cut off corner and squeeze to pipe cream in strawberries. Chill until ready to serve.
Cover potatoes and onions with enough water to cook them. When well done add milk, salt, pepper and butter (to taste). Bring to scalding point, then simmer for a while for the milk to gain flavor from the potatoes and onions.
Rub outside of squirrel with salt and pepper. Marinate for several hours in mixture of egg and milk. Remove from dish, dip in flour and deep fat fry for 10 to 12 minutes or until done.
Mix ingredients thoroughly. Add 3 teaspoons of mix to a cup. Fill cup with hot water. Stir. Put marshmallows on top.
Cook grits according to directions until thick. Turn off heat. Add margarine, cheeses, egg, salt and hot sauce. Pour into buttered casserole. Bake in preheated oven at 300° for 45 minutes.
Boil for 2 minutes in large pan, stirring constantly, the granulated sugar, margarine, cocoa powder and milk. Remove from heat and mix in peanut butter, oatmeal and vanilla. Spoon out onto waxed paper. One or two spoonfuls make a cookie. Let cool before you remove cookies from waxed paper.
Mix all ingredients together. Pour into the unbaked pie shell. Bake at 350° for about 30 minutes or until set.
In a small bowl, combine yogurt and orange juice concentrate. Place fruit in individual dessert bowls. Drizzle each serving with yogurt sauce. Sprinkle with coconut. Yields 6 servings.
Combine cake mix, oil, oleo and eggs and beat. Stir in mandarin oranges and juice. Pour into 3 (9-inch) cake pans and bake at 350°.
Beat egg whites almost stiff. Add baking powder; beat until stiff. Fold in sugar, Ritz crackers, walnuts and vanilla. Bake at 325° for 30 minutes. Cool slowly.
In covered blender at low speed, blend all ingredients until smooth and frothy. Pour into glass. Makes 1 serving.
Mix flour, salt and pepper together. Heat oil in a large kettle. Cut steak in bite sized pieces. Roll in seasoned flour and brown in oil. When browned, add 2 cans of soup, plus 2 soup cans of water. Cover and simmer until meat is fork-tender. Add frozen noodles. Cook, uncovered, until noodles are tender. Recipe may be doubled.
Bake potatoes at 400° for 1 hour or until done. Fry bacon crisp and then break into pieces. Saute green onion in 3 tablespoons bacon drippings. Remove from heat. Scoop out inside of potato after they have been cut in half. Add potato to the sauteed onion. Add cheese and sour cream, salt and pepper and mash well. Add bacon pieces. Stuff potato shells and sprinkle with paprika. Bake at 350° for 20 to 30 minutes.
Mix together the cans of corn, the beaten eggs and the sugar. Make a paste of the milk and flour, then add to the corn mixture. Add the melted butter. Pour into a greased 1 1/2-quart Pyrex baking dish and bake, covered, at 350° for 1 hour.
Shred chicken and mix with all ingredients except rice. Cook about one hour over medium heat. Pour sauce over prepared rice.
Melt margarine; put remaining ingredients in mixing bowl and pour melted margarine over all. Mix well. Bake in greased and floured 9 x 13-inch pan at 350° for 40 minutes, until done.
Mix flour, sugar and salt together in large bowl. In saucepan, bring to boil butter, shortening, water and cocoa. Pour over flour mixture and mix well. In another bowl, beat eggs. Add soda, milk and vanilla. Combine egg mixture with flour mixture, mixing well. Bake in greased 15 x 16 x 1-inch cookie sheet for 20 to 25 minutes at 350°.
Saute onions and celery in butter. Add flour and blend well. Add cream (half and half). Cook until mixture boils and thickens. Add seasonings and crab meat. Stir well. Before serving, spoon mixture into greased shells. Top with crumbs and bits of butter. Brown in the oven at 325°. Can be made up ahead and put in the freezer. Then bake as wanted.
Cream butter, Crisco, and sugar until light and fluffy. Add egg yolks which have been well beaten. Combine flour and baking powder and add to cream mixture, alternately with milk. Beat egg whites until stiff and fold into mixture. Spoon into a greased tube pan. Bake at 325° for 1 1/2 hours.
Soak dates in hot water at 120° for 10 minutes. Drain and refrigerate until cold. Cream oleo and sugar. Add eggs, vanilla, salt, water, baking soda, flour and pecans. Mix only until combined. Fold in dates. Fill muffin tins 2/3 full. Bake at 350° for 20 minutes.
Soak garlic for at least 30 minutes in vinegar. Discard the garlic and mix in mustard, sugar, salt and paprika. Add salad oil and mix well. Use flavored vinegars to vary the taste.
Pour beans into large baking dish. Mix in next 4 ingredients. Place strips of bacon over beans and bake in 325° oven for 30 minutes or until bacon is cooked. Bake uncovered.
Mix in order given. Fold in chopped eggs. Bake 40 minutes at 350°. Can also be served in pastry shells or on toast. Serves 15 to 18. Half recipe makes plenty for a meal. Reduce baking time to 30 minutes.
Mix together all dry ingredients. Make a well in dry ingredients. Mix together all liquid ingredients in the well. Mix the liquid and dry ingredients well. Drop batter on sprayed cookie sheet. Bake in preheated oven at 350° to 400° for 12 to 15 minutes. Yield: 36 cookies.
Bake chicken and shred. Brown 2 cups chicken in small amount of oil with onion and garlic. Add enchilada sauce. Roll chicken mixture in tortilla and place in pan.
Preheat oven to 350°. Stir together first five ingredients until blended well. Blend in pecans. Pour into pie crust and bake 50 minutes.
Mix together potatoes, onion, egg, flour and salt. Heat oil in pan. Drop potato mixture into pan, using a large spoon. Brown cakes on one side. Flatten with spoon. Turn and brown on other side.
After mixing ingredients, pour pudding into a greased 9 x 15-inch pan or baking dish. Bake at 350° for 1 hour or until firm. Let cool. Cut into 2 x 2-inch squares to serve. These look like fudge brownies and are very moist. Can be served with ice cream or whipped topping.
Chop meat and saute until half done, then add onion. Add remaining ingredients and mix well. Pour into a 9-inch pie plate. Make Richer Biscuit. Roll on floured surface and fit to top, cutting slits. Bake at 425° for 15 to 20 minutes. Let stand 1 minute, then insert over a serving dish.
Peel and cut up eggplant and onion. Boil or steam the eggplant in salted water until tender. Add onion.
Combine nectar and orange juice. Add remaining ingredients just before serving. After soda is added, float orange sherbet balls on top. (Foams up like a sundae.)
Chop onion, tomatoes and lettuce. Toss with grated cheese, dressing and hot sauce to taste. Add corn chips and avocado. Brown ground beef and drain. Add kidney beans and salt, simmer 10 minutes and mix into cold salad. Decorate with extra chips, avocado and tomato if desired. Serve immediately. Makes 6 servings.
Mix all ingredients well. Drop a teaspoonful of dough in hot fryer (350° until brown). Serve warm.
Mix together well. Add enough flour for a stiff dough; roll on floured board until thin. Let dry on cloth. Cut into narrow strips and drop in boiling beef broth. Cook 8 minutes or until tender.
Add roux to chicken broth, milk and soup and cook until smooth. Add the stuffing mix. Add to this enough melted butter to moisten. To make casserole: Use 2 1/2-quart casserole dish. Layer chicken using about 1/2 of the chicken. Then layer 1/2 the sauce, 1/2 the dressing mix. Repeat the layers. Bake uncovered at 350° for 40 minutes. This keeps well, it freezes well and it doubles well. Serves 7 to 10.
Beat eggs. Mix in veggie pulp and stir. Pour into skillet and scramble or make into omelet. Season as desired.
Mix vinegar, horseradish, catsup, salt and Tabasco sauce together. Pour over peas. Add chopped eggs and dots of butter. Stir and place in greased baking dish. Sprinkle cornflakes over top. Bake 30 minutes in a 350° oven.
Cut raisins and figs into small pieces. Cream shortening with honey until fluffy. Add beaten egg; sift dry ingredients with milk; add nuts and fruits. Bake at 325° for 1 hour 15 minutes. Makes 1 loaf.
Cook rhubarb, sugar and water until clear and thickened. Add strawberry Jell-O. Cool until slightly congealed. Then add Milnot that has been whipped, Cool Whip or Dream Whip (prepared). Place in large bowl and refrigerate.
Brown beef; drain grease. Mix all other ingredients with beef except noodles. Put in casserole and bake 45 minutes at 350°. Take out and top with noodles. Bake another 5 minutes. Serves 6 to 7.
Heat oven to 325°. In large bowl, combine cereal, oats, nuts, cinnamon and salt. In small saucepan, combine butter, honey and brown sugar. Cook over low heat, stirring constantly, until butter is melted and ingredients are well blended. Pour over cereal mixture; mix until thoroughly coated. Spread evenly into 15 x 10-inch jelly roll pan. Bake 20 to 25 minutes or until mixture is golden brown, stirring frequently. Spread mixture onto wax paper covered cooling rack. Stir in raisins. Cool. Store in container.
Mix Cool Whip, milk, and lemon juice. Add pineapple, cranberry sauce, and pecans. Blend well. Pour into a 9 x 13-inch glass pan. Freeze.
Crush crackers to make crumbs. Mix with all other ingredients. Bake in a greased baking dish for about 1 hour.
Blend beans and green chilies together. Spread on platter. Top with sour cream, then guacamole, then salsa, then cheese, then lettuce and tomatoes. Serve with tortilla chips.
Spray baking dish with oil. Arrange peaches in dish. Mix cinnamon and sugar; sprinkle over peaches. In a separate bowl, combine the flour, oats, brown sugar and margarine. Mix together and pour over peach mixture. Bake 35 to 40 minutes at 375°. Serves 8.
Mix all together; eggs last. Pour into buttered casserole. Sprinkle with paprika. Bake 50 minutes at 350°. Serves 8.
Brown meat. Add vegetables and cook until tender. Add remaining ingredients and simmer until tender. Serve by spooning onto hamburger buns and with plenty of napkins!!!
Chop 2 to 3 onions and place in butter while it melts and simmer to soften onions. Stir into cubes and salt to taste. Add marjoram flakes and thyme sticks. Season to taste.
Melt butter in skillet; add rice and stir until golden brown. Remove from heat and add mushrooms, salt and pepper and dressing mix to the rice; stir well. Add enough hot water to reserved liquid to make 2 cups of liquid and pour over rice mix; bring to a boil. Pour into a buttered dish and bake at 350° for 30 to 35 minutes.
Put oil, meat, spices and sugar in skillet. Brown meat. Cover, stirring, until tender. Add soy sauce, green peppers, bean sprouts and onion. Cook, covered, about 5 minutes longer. Make paste of cornstarch and water. Add to mixture. Cook until thick. Serve over cooked rice.
Mix juices with sugar and put into cartons or containers to freeze. Add 4 large bottles of ginger ale before serving.
Place a layer of lettuce on the bottom of a pan. Cook and cool the peas. Add peas on top of lettuce. Layer the next 3 ingredients. Mix the sour cream, mayo and Hidden Valley together. Pour over mixture. Cut tomatoes in half and place on top of layers. Add anything else you please. Refrigerate before serving.
Mix eggs, honey and milk and set aside. In a 9 x 13-inch greased pan, evenly layer half of the bread cubes, then the cream cheese cubes and top with the rest of the bread. Pour egg mixture over bread. Cover and refrigerate overnight. Bake at 350° for 35 to 40 minutes. Serve with syrup. Serves 6 to 8.
Fry peppers in oil. Roll out bread dough and stretch into long loaf. Place pepperoni, Provolone and peppers in center of dough (from top to bottom). Sprinkle with Romano cheese. Fold dough from sides to close loaf. Brush oil on top. Bake at 350° for about 20 minutes or until golden brown.
Combine peaches, sugar, flour and nutmeg; set aside until syrup forms. Bring to a boil and cook over low heat for 10 minutes. Remove from heat. Add butter and almond extract. Cut pastry into 8-inch squares. Spoon 1/2 peaches into pan; top with 1 square. Bake in a 450° oven for 12 minutes, or until crust is lightly browned. Remove from oven. Spoon rest of peaches on crust. Lattice with the rest of the crust. Bake 10 to 15 minutes longer, or until brown. (This is a good way to make cobbler with any fresh fruit.)
Combine crumbs, 1/4 cup sugar and butter. Press firmly into a 13 x 9-inch pan. Chill.
Mix the corn syrup, margarine and brown sugar together and bring to a rolling boil. Boil for 1 full minute. Remove mixture from heat. Stir the salt, baking soda and vanilla into the mixture. Mix all ingredients thoroughly. Spread popcorn into a greased roasting pan. Pour caramel mixture over top of popcorn. Toss popcorn until completely coated with caramel mixture. Bake for 45 minutes in preheated 250° oven. Halfway through cooking time, toss popcorn mixture. Remove from oven when done. Let cool in pan or spread in clumps on lightly greased waxed paper.
Combine all ingredients. Add milk last. Pour into a 6 x 12-inch greased dish. Bake 1 hour at 350°.
Mix together first 5 ingredients with 1/2 of the lemonade. Save the other 1/2. Drop teaspoonfuls on ungreased cookie sheet. Bake at 350° for 8 minutes. Brush immediately with remaining lemonade and sprinkle sugar on top.
Dissolve Jell-O in boiling water, then add cold water. Let congeal slightly. Add pineapple, bananas and marshmallows. Let congeal completely.
Fry bacon until crisp, then drain on paper towels. Combine eggs, milk, dash of pepper, baking mix and melted margarine in blender. Cover and blend 15 seconds. Pour mixture in greased 9-inch pie plate. Sprinkle with bacon and cheese well into mixture. Bake in a 350° oven for 30 minutes or until knife inserted halfway between center and edge comes out clean. Let stand 10 minutes before serving. Serves 6.
Heat oven to 425°. Stir together sugar, flour, nutmeg, cinnamon and salt. Mix lightly with apples. Pour into pie shell. Dot with butter. Cover with top crust; adjust and cut slits.
Mix crackers with melted margarine. Press in bottom of 9 x 13 inch pan.
Fry onion in margarine, but do not brown. In a quart dish, spread 3/4 cup macaroni. Top with 1 1/2 ounces cheese and 1/2 the onion. Repeat layers. In a bowl, mix milk, egg, salt and pepper. Pour over macaroni and sprinkle with paprika. Bake at 350° for 20 to 25 minutes or until set. Makes 4 servings. One serving equals 2 protein, 1 1/2 bread, 1/2 vegetable, 1 fat and 3/4 milk.
Saute onion in butter. Mix everything together. Top with shredded cheese. Bake at 350° for 30 minutes.
In saucepan, cook onion in vegetable oil 3 to 4 minutes. Add garlic, stirring 1 minute. Remove to plate. Add beef stir-fry in batches and cook until well browned, 5 to 6 minutes. Return onion and garlic with beef to saucepan. Add tomatoes and next 4 ingredients and water. Cover and simmer, stirring occasionally to break up tomatoes. Cook 1 1/2 hours or until beef is tender. Add green pepper. Continue to simmer, stirring occasionally, another 30 minutes.
Chop into fine pieces the onion, avocados, chili pepper and tomato. Then put in blender. Add sour cream and hot sauce. Salt and pepper to taste. Blend until smooth.
In 2 separate bowls dissolve orange jello with 2 cups boiling water. Dissolve lemon jello with 2 cups boiling water. Pour the lemon jello into blender and blend with 1/2 of cream cheese. Pour into a bowl and refrigerate until lightly jelled. Combine the remaining 1/2 of cream cheese with the orange jello in the blender; pour into container to refrigerate until slightly jelled.
Soak raisins in warm water. Place sweet potatoes in large bowl and add sugar, milk, spices, eggs, salt and butter. Mix well. Drain raisins and add to mixture. Place in greased casserole and bake at 350° for 1 1/2 hours or until set. During last part of cooking, marshmallows may be added on top to brown.
Brown meat and onion; drain well. Mix with crumbled cornbread in casserole dish. Drain vegetables and add to mixture. Add soups. Cook at 350° for 20 minutes or until cornbread is brown and mixture is bubbling.
Soften cream cheese in a bowl. In 2 dozen muffin tins, place paper liners. In the bottom of each liner, place a vanilla wafer. Gradually add sugar to softened cream cheese. Mix in juice and vanilla. Beat in eggs, one at a time, until light and fluffy. Spoon into liner. Bake in a 375° oven just until set, about 15 minutes. Remove cheese cake from muffin tins. Do not remove liners. Top each cheesecake with about 1 tablespoon pie filling. Refrigerate or freeze until ready to serve.
Combine eggs and bread crumbs. Stir in cheese, clams, shrimp, onions and pimiento. Spread mixture in greased 10 x 6 x 2-inch baking dish. Bake at 350° for 25 minutes. Cut into bars. Serve warm. Makes 24.
Beat together sugar and shortening. Add molasses and blend well. Add egg and continue mixing until egg is thoroughly blended. Mix 5 dry ingredients in a bowl and then sift into molasses mixture. Chill at least one hour or overnight.
Heat oven to 350°. Dissolve coffee in water in medium bowl. Mix in margarine and powdered sugar. Stir in flour and 1/2 cup nuts, using hands if necessary, until stiff dough forms.
Saute onion in olive oil until soft. Put into large bowl when done. Add olives and mushrooms to onion. Brown and crumble sausage and ground beef in a large skillet. Drain fat. Add to onion mixture. Add cheese. Mix and let cool for about 15 minutes. Then use fingers to mix and crumble mixture to even consistency. Roll bread dough into 2 large rectangles (about 1/4-inch thick, 16 x 12-inch). Spread mixture evenly on bread dough, leaving a 1/2-inch edge all around. Roll bread into a log, pinching edges together as you go. Let stand for 15 minutes. Place each loaf on a jelly roll sheet (or any baking dish with small sides). Bake at 375° for 35 to 40 minutes.
Spread pecans on microwave-safe plate. Cook 3 minutes. Stir and add 1/4 stick margarine and salt to taste. Toast 2 minutes, then spread on paper towel to cool.
Heat oven to 350°. Beat oleo, sugar and peanut butter in large bowl on medium speed until light and fluffy. Beat eggs and vanilla. Mix in flour, baking soda and salt. Stir in chips. Drop by rounded tablespoonful onto ungreased cookie sheets. Bake 10 to 12 minutes until lightly browned. Cool 2 minutes. Remove from cookie sheet onto wire rack. Makes 4 dozen.
Cook the spaghetti in salted water until tender. Drain. Combine with remaining ingredients, reserving half of cheese. Pour into 1 1/2-quart casserole. Sprinkle remaining cheese on top. Bake, uncovered, in a hot oven at 400° about 30 minutes or until cheese is golden brown. Serves 4 to 6.
Preheat oven to 450°. Lightly grease a baking tray. Sift flour, salt, mustard and baking powder in bowl. Rub in butter. Add all the milk; mix to a soft dough. Knead lightly until smooth. Roll out to just over 1/2-inch thick. Cut out with round cutter. Transfer to tray; bake 10 minutes until well-risen. Cool and serve.
Cream butter and shortening. Add sugar and cream with mixer until light and fluffy. Add eggs, one at a time, mixing after each addition. Add vanilla and salt. Sift together flour, baking powder and cocoa; add this alternately with milk. Blend thoroughly. Bake in 300° oven for 1 1/2 hours or until cake tests done.
Combine all ingredients except chips. Place in greased 9 x 13-inch casserole.	Top with chips and bake at 350° for 25 minutes. Yields 8 servings.
Beat together all ingredients, adding nuts last. Put into heavily buttered pan covered with graham cracker crumbs. Set cake pan in larger pan and add hot water to large pan. Bake 2 hours at 300°. Serves 10 to 12.
Heat oil in heavy saucepan and add cabbage. Fry slowly for 15 minutes. Stir every few minutes. Mix other ingredients and add to the cabbage. Heat to the boiling point and serve.
Heat oil in a heavy large skillet over medium heat. Add beef and onions and cook until beef is brown, breaking up beef with a fork as it cooks, about 5 minutes. drain. Season with salt and pepper. Spoon half of beans into 9x13-inch glass baking dish. Top with half of the beef, then half of the chilies, then half of the salsa, and then half of the cheese. Repeat layers with the remaining ingredients. Cover and chill. Preheat the oven to 350°F. Bake dip until heated through and cheese melts, about 30 minutes. Top with sour cream, green onions and olives. Serve with chips.
Prepared cake mix according to directions. Pour into jelly roll pan, 10 x 15 in (greased) Bake at 350 degrees for 15 to 20 minutes. Cool in pan. Blend pudding mix with milk. Beat cream cheese into pudding; mix until smooth. Stirring by hand, fold in whipping cream into pudding and cheese mixture. Spread mixture over top and sides of cooled cake. Spread drained pineapple over pudding. Sprinkle with chopped nuts and cherries and coconut. Refrigerate until ready to serve.
Mix water, coffee and sugar in a large pot. Bring to full boil for 10 minutes. Remove from heat. Add vanilla and vodka. Let cool. Then bottle. Let sit for 24 hours before using. Makes 1 1/4 gallons.
Beat these ingredients. Grease and flour pans. Bake in three layers for 30 minutes at 325°. Cool.
Boil water and sugar, then let cool. Let tea bags seep in boiling water and cool. Mix everything in a large container and freeze. Stir a couple of times while freezing.
Combine all except biscuits and cheese and place in 2-quart casserole. Separate biscuits; cut into 20 half circles. Place cut-side down around casserole. Sprinkle cheese on top of casserole. Bake at 375° for 25 to 30 minutes or until biscuits are golden brown.