HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook shrimp. Combine water, onion and condiments in 3 to 4 quart casserole. Wrap fish in double cheesecloth. Bring to boil over high heat. Simmer on low 8 to 10 minutes (save broth). Cut up shrimp; flake fish. Add veggies. Beat lemon juice and oil. Stirring constantly, add 2/3 cup of broth, tomato paste and pepper. Toss and let marinate for 30 minutes. Makes 8 first course servings.
Melt margarine. Pour 1/2 of melted margarine into a mixing bowl and pour remaining margarine into bread pan. Add remaining ingredients to melted margarine and add enough buttermilk to mixture to blend and mix well. Pour into bread pan and cook until golden brown.
Beat egg yolks until light. Gradually add 1 cup sugar while beating. Soak 1 tablespoon gelatin in 1/2 cup cold water. Put gelatin and water over low heat; let come to boil. When gelatin is dissolved, pour over egg mixture, stirring briskly. Whip 1 pint heavy cream until stiff. Fold into egg mixture and add the 1/2 cup rum. Pour into baked pie shell or graham cracker crust. Decorate with chocolate curls. Refrigerate at least 4 hours before cutting.
Preheat oven to 350°. Combine shortening, sugar and lemon rind until creamy. Beat in eggs and bananas. Sift together flour and baking powder. Add sifted ingredients in 3 parts to sugar mixture. Beat after each addition until smooth. Fold in 1/2 cup broken walnuts. Place batter in greased pans. Bake about 1 hour or until done. Cool before serving. Yield: 2 loaves.
Mix Cool Whip and milk in a bowl. Stir in pineapple. Pour into ice cream container. Finish filling with Orange Crush. Follow instructions on ice cream freezer.
Cream butter and shortening; add sugar and egg yolks and beat. Sift flour and soda; add alternately with milk. Add vanilla, coconut and nuts. Fold in beaten whites. Bake in three 9-inch pans at 350°.
In a 1 1/2-quart microdish, combine onion, broth, water, Worcestershire and garlic powder. Microcook covered on 100% power for 8 to 10 minutes or until onions are tender and mixture is boiling over the entire surface. Stir twice. Pass the croutons. Makes 3 servings.
Melt 2 sticks oleo. Add peanut butter, graham cracker crumbs and powdered sugar. Pat firmly into 9 x 13-inch pan. Melt chocolate chips. Frost, cool and cut into squares.
In a 2-quart saucepan, place butter, sugar, nutmeg and blueberries. Cook over low heat about 5 minutes. Combine lemon juice and cornstarch. Stir into blueberry mixture. Continue to cook and stir until thickened. Serve warm over waffles or pancakes. Makes 2 1/2 cups.
Preheat oven to 350°. In large bowl, beat eggs with salt, pepper, thyme, nutmeg and cloves until well mixed. Stir in milk, sour cream and bread crumbs. Let stand 5 minutes to permit bread crumbs to absorb moisture. Add beef, pork, veal, onions, parsley, celery leaves, chives and garlic; mix lightly until well blended. Turn mixture into large, shallow baking pan. Moisten hands with water and shape meat mixture into loaf about 8 x 3 x 2 1/2-inches. Place bacon strips over top. Bake 45 minutes.
Cream butter, cream cheese and sugar. Add eggs alternately with flour and salt to creamed mixture. Add vanilla.
Mix peanut butter, butter and sugar until blended. Refrigerate 15 minutes. Make into 1/2 inch balls. Melt chocolate; dip balls and let cool on wax paper.
Cook bacon until crisp. Mix salad dressing, sugar and vinegar. Pour over all ingredients except bacon and nuts. Add these just before serving.
Mix together sugar and cinnamon. Preheat oven to 400°. Mix butter, sugar and eggs until fluffy, then add flour, making sure that dough is not too dry. Roll into balls about 1 1/2-inches. Roll in the sugar-cinnamon mixture. Bake about 10 minutes. Yields about 2 dozen.
Saute onion, green pepper and garlic in oil until tender. Add carrots; cook 2 minutes, stirring occasionally. Stir in remaining ingredients; mix well. Bring to boil; reduce flame. Cover; simmer 45 minutes, stirring occasionally. Yield: 8 servings.
Cook zucchini and 1 cup water over medium heat; bring to boil. Reduce heat and cook an additional 6 minutes. Add lemon juice, pineapple and flavoring. Bring to a boil and cook 6 more minutes. Add dry gelatin; mix well. Pour into prepared jelly jars.
Combine first 2 ingredients. Beat until smooth. Stir in remaining ingredients. Cover and chill. (For thinner dip, add 1 to 2 tablespoons milk.) Serve with potato chips.
Mix well and shape in round ball. Roll in chopped pecan or you may roll in 1 package of dried beef (cut up fine).
Crush crackers. Mix with sugar and oleo and press into a 9 x 13-inch pan. Refrigerate. Mix in a very large bowl the egg whites, sugar, salt, lemon juice, strawberries and juice. Mix at top speed for 20 minutes.
Beat cream cheese and 1/2 cup milk in large bowl with wire whisk until smooth. Add remaining 1 1/2 cups milk and pudding mixes; beat with wire whisk for 1 minute. Stir in whipped topping until smooth and well blended. Spread 2 tablespoons jam on crust. Spoon cream cheese mixture on top. Top with red raspberries. Garnish with white chocolate curls made from Baker's chocolate or thick chocolate syrup.
Put cherry pie filling in 10-inch pie pan. Cut bread in slices and put over filling. Melt butter and mix sugar, egg, 1 tablespoon flour and 1 teaspoon vanilla flavoring all together. Pour over pie. Bake at 350° to 400° for 40 minutes or until brown.
Mix real well and pour into pie shell. Cook real, real slow until it is dark golden brown.
In a large bowl, cream the butter and cream cheese. In separate bowl, beat pudding and milk until thick, approximately 1 to 2 minutes. Add pudding to butter and cream cheese mixture. Combine well; fold in whipping cream and continue to beat for additional 1 to 2 minutes. Butter a flowerpot! Chill 3 hours or overnight. Layer mixture, leaving dirt on top.
Preheat oven to 350°. Place broccoli in 9 x 13-inch pan. Lay slightly browned chicken breasts on top of broccoli. Mix soup, Miracle Whip and lemon juice together and pour over chicken. Sprinkle with paprika. Mix Cheddar cheese and bread crumbs with melted butter. Spread on spoon on top. Bake for 1 hour. Serves 8.
Beat eggs lightly with cooking oil. Slowly add sugar. Sift and combine flour, soda and spices. Mix with egg mixture. Add canned pumpkin and blend in. Fold in chopped cranberries. Grease 2 loaf pans, 9 x 5 x 3-inch, and bake for approximately 40 minutes at 350°. You may wish to top with vanilla icing.
Wash the apples and cut into quarters, leaving in skins and seeds. Cover with water or fresh apple cider and simmer until fruit is reduced to a soft pulp. Press the fruit through a sieve or food mill to get pulp and juice. Discard the skins and seeds. Measure the pulp and add sugar and spices. Cook slowly, stirring constantly, until the mixture is very thick and has a nice, deep, reddish color. Pour into jars and seal. Makes about 2 1/2 pints.
Add water to raisins. Boil 5 minutes. Cool. In large bowl, cream sugar and shortening. Add vanilla and raisins. Sift together flour, baking powder, soda, salt, cinnamon, nutmeg and allspice. Add raisin mixture and nuts. On greased cookie sheet place dough by tablespoon, well apart. Bake at 400° for 10 minutes.
Combine cake mix, pudding, eggs, margarine and water. Beat on medium speed for 3 minutes. Line 2 (10 1/2 x 15-inch) cookie sheets with oiled waxed paper. Divide batter evenly. Bake in preheated 350° oven for 15 to 20 minutes. Cool. Cut each sheet lengthwise into 3 strips. Assemble with your favorite chocolate frosting between strips and on top. Frost sides with whipped topping and sprinkle sides with nuts. Serves 18 to 20.
Prepare one cake mix in 13 x 9-inch pan. When done, pour creme of coconut over cake. (Retain 1 tablespoon for icing.) Cool cake. Combine all icing ingredients and top with coconut. Garnish with cherries, if desired.
Place all ingredients in shallow baking pan in 200° oven for 25 minutes. Stir occasionally. Place mix in blender and blend until well ground. Package in 1/4-cup portions. Makes 3.
In a large bowl, mix applesauce and cinnamon. Place graham cracker squares in bottom of dish. Cover with applesauce. Repeat until desired height. Chill for 1 hour.
Preheat oven to 350°. Grease and flour two 9-inch cake pans. Heat chocolate and water over low heat, stirring until melted. Stir in coffee mix and orange peel. Set aside to cool slightly.
Cook beans and peas according to package directions. Drain. Add remaining ingredients except crumbs and mix together. Place in a buttered 2-quart casserole. Top with crumbs. Bake at 350° for 30 minutes. Serves 8 to 10.
Fry bacon until crisp, drain and crumble. Mix oil, vinegar, salt, pepper and red pepper sauce; pour over avocados. Toss. Stir in bacon, tomatoes and onion. Cover and refrigerate 2 hours. Serve on salad greens. Serves 4 to 6.
Mix all ingredients. Pour into a well-greased pan. Cook for 1 1/2 hours at 425°.
Combine first 7 ingredients in saucepan; mix well. Simmer while stirring frequently. Blend butter (melted) and flour in a small bowl. Stir into corn mixture and mix well. Pour into 1 1/2 quart casserole dish. Sprinkle with Parmesan cheese. Broil until bubbly and brown. Yields 8 servings.
Boil eggs and peel. Mix remaining ingredients and boil for a few minutes. Important to boil for a few minutes. Pour over eggs in a jar. Cool and put lid on. The longer they sit the better they are.
Mix powdered sugar, butter and peanut butter together. Shape into bite size balls. Melt paraffin in double boiler. Add butterscotch or chocolate chips. Dip balls in butterscotch. Then place on waxed paper until firm.
Beat eggs together well and add brown sugar. Then add cold water and vanilla; beat. Sift flour and soda together and add to the first mixture. Lastly, add orange slices and nuts. Bake in moderate oven in oblong pan. Cut into squares and sprinkle with powdered sugar.
Mix together the tomatoes, grated potato, butter and water. Cook and stir over medium heat for about 5 minutes, until butter melts and the potato begins to thicken the tomatoes. Add salt and pepper to taste. Stir in the soda which prevents curdling, then add the milk. Add the grated onion. Stir over low heat and cook to desired temperature.
Chop and fry separate. Put together and add 1 bottle chili sauce (Heinz) and 1 bottle water. Salt and pepper to taste. Simmer. Thicken with oatmeal (about 1/2 cup).
Cook pasta shells until "al dente" or according to package instructions; drain and set aside. Mix cottage cheese, spinach, 3/4 pound of Mozzarella cheese, salt and pepper together. Stuff mixture in shells and put them in open glass baking dish. Grease dish. Cook ground beef (pouring off grease); mix with spaghetti sauce. Pour this mix over shells. Sprinkle remaining Mozzarella cheese on top. Cover with foil and bake at 350° for 30 minutes. Remove foil and brown for 5 more minutes.
In large bowl, mix well together butter, powdered sugar, condensed milk, vanilla, coconut and pecans. Roll into bite sized balls. Chill well. Dip balls into melted paraffin and chocolate chips. Place on wax paper.
Soak beans overnight. In crock-pot, simmer beans for 6 hours with roast on top. Shred pork roast into beans, discarding fat and bones.. Add spices. Stir. Serve on flour tortillas with shredded cheese and salsa.
Brown ground beef with onion, green pepper and garlic in heavy 4-quart saucepan, stirring until ground beef is crumbly. Drain. Stir in soup, undrained beans, vinegar and chili powder. Bring to a boil; reduce heat. Simmer for 30 minutes, stirring mixture. Ladle into serving bowls. Top with sour cream and green onions. Yield: 6 servings.
Mix in saucepan the sugar, cornstarch, salt and milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil 1 minute. Remove from heat. Gradually stir in egg yolks. Boil 1 more minute. Pour into baked pie shell. Spread meringue on top of pie. Bake until brown at 400° (8 to 10 minutes). Cool to room temperature. Makes one 9-inch pie.
Brown and drain beef; add taco mix and water. Simmer until thickened, 10 minutes or so.
Saute onion, green pepper and celery in butter/margarine. Add flour, salt, pepper, tomatoes and tomato sauce. Simmer 30 to 40 minutes. Add shrimp last 10 minutes.
Cook pasta in stockpot according to package directions; drain in large colander. Return pasta to stockpot; keep warm.
Saute onion with butter, salt, dill weed and oregano; add flour until thickened. Add broth and stir until smooth. Add in milk. Stir in chopped spinach. Pour some mixture on bottom of baking pan. Place chicken breasts and add cheese on top. Pour rest of mixture on chicken/cheese. Bake at 350° for approximately 1 hour. Serve over rice.
Beat sugar and butter until very light and fluffy. Add egg yolks and water, the juice and rind of orange. Add flour, baking powder and salt, sifted together at least 2 times. Fold in slightly beaten egg whites (gently! gently!). Bake in three layer cake pans at 350° for 30 minutes. Put the layers together with orange and coconut filling. Ice with any favorite white frosting.
Mix cake as directed on box, then stir in one cup raisins. Pour in two round greased and floured cake pans. Cook as directed on box.
Mix everything by hand in order. Pour into greased and floured 9 x 13 inch pan. Bake at 350° for 45 minutes. Ice with icing recipe below when cake is cool.
Drain peas. Mix all ingredients and cover. Store in refrigerator for 2 days.
Place butter or margarine in large casserole dish in a 350° preheated oven until melted. Mix flour, sugar, salt and milk until all dry ingredients are moistened. Pour into casserole with melted butter. Next, pour fruit in the middle of the flour mixture. Do not stir. Bake for 40 minutes or until golden brown.
Mix potatoes and hamburger in a 9 x 13-inch baking pan. Mix margarine, milk and 3/4 of the cheese in saucepan until well blended. Mix into potatoes. Bake at 350° for 30 to 45 minutes.
Dissolve sugar in hot water and let cool. Add lemon juice and orange juice. Blend strawberries with juice mixture until smooth in a blender or food processor. Pour into a bowl and put in freezer. Check after 1 to 2 hours. When top edges are frozen, blenderize again. Freeze in bowl until firm. Makes 6 (1/2 cup) servings.
Place roast rack in shallow roasting pan. Insert meat thermometer so bulb is in center of thickest part of roast. Roast uncovered in a 325° oven for 2 to 2 1/2 hours or until meat thermometer registers 160°.
Mix eggs, sugar, then cocoa and flour. Mix with mixer, then fold in melted margarine and vanilla. Pour into greased and floured pan. Bake 30 minutes at 350°.
Combine sugar, salt and flour; cut in butter until coarse crumbs form. Mix in cheese and set aside. Combine apples, water and lemon juice; toss lightly. Spoon into a greased 8-inch square baking dish. Sprinkle cheese mixture over apples and pat down gently. Bake at 350° for 40 minutes. Serves 6 to 8.
Mix pie filling, pineapple and sugar in saucepan. Add cornstarch and boil until thick. Remove from heat and add jello, mixing well. Let mixture completely cool, then add bananas and pecans. Pour into unbaked graham cracker crust. Makes two regular pies. May top with cool whip.
Separate eggs. In greased pie dish, make a crust with crumbs and vanilla wafers. Mix egg yolks with Eagle Brand milk and then add juice of 4 lemons. Pour into pie dish. Beat egg whites and add 2 tablespoons sugar. Put on top of pie and bake at 325° until slightly brown. Store in refrigerator.
Combine dry ingredients. Add fruit cocktail (do not drain). Add eggs, beat well. Pour into greased 9 x 13-inch pan. Sprinkle with brown sugar, chopped nuts and coconut, as much as desired. Bake at 350° for 30 to 35 minutes. When cake is baked, add topping.
Be careful in your selection; do not choose too young. Take only such	varieties as have been reared in a good moral atmosphere. When once decided upon and settled, let that part remain forever settled and give your entire thought to prepare for domestic use. Some insist on keeping them in a pickle, while others are constantly getting them in hot water. Even poor varieties may be made sweet, tender and good by garnishing	with patience, well sweetened with smiles and flavored with kisses to taste. Wrap well in a mantle of charity, keep warm with a steady fire of domestic devotion and serve with peaches and cream. When thus	prepared, they will keep for years.
Season the shrimp with salt and pepper. Heat the oil in a heavy large pan to smoking. Over very high heat, quickly saute shrimp until they are pink. Transfer them to a warm plate and keep warm. To pan, add shallots and tarragon. Saute 2 to 3 minutes. Deglaze the pan with sherry. Add the cream and reduce the sauce until it coats the back of a wooden spoon. Whisk in butter, a little at a time. Whisk in the mustard at the last minute. Do not let sauce boil or it will become grainy. Serve on a platter with sauce over shrimp. Garnish with minced chives. Serves 2.
In a microwavable dish, saute bacon until crisp. Add green onions and potatoes; saute a few minutes. Sprinkle with flour. Add clam juice with milk. Bring to a boil; stir and simmer until potatoes are tender (about 8 minutes). Add salt and pepper; stir. Add clams with liquid and whipping cream. Heat, stir and serve. Do not overcook. Serves 4.
Mix ground chicken with seasoned salt, 1 teaspoon curry powder and vegetable oil. Place chicken in microsafe baking dish. Cover with plastic wrap. Microwave at High power for 6 to 7 minutes, stirring once. Mix chicken broth with soy sauce, sesame oil, sugar and 1/2 teaspoon curry powder. Add broccoli, snow peas and onion to chicken mixture. Cover with plastic wrap. Microwave at High power for 5 to 6 minutes or until vegetables are tender and liquid is boiling. Mix cornstarch with water. Add to baking dish along with the bean sprouts. Sprinkle with paprika. Stir well. Cover with plastic wrap. Microwave at High power for 2 to 4 minutes or until liquid has thickened. Serve immediately over rice.
Preheat oven to 375°. Beat egg whites and sugar until very stiff. Fold in chocolate bits. Drop by teaspoonful on ungreased cookie sheet. Place in oven and shut off oven immediately. Leave in oven for 4 to 6 hours or overnight. Makes approximately 3 dozen kisses.
Cook chicken until tender. Remove meat from bones and cut into bite size pieces. Reserve 1 cup chicken broth. Cook broccoli according to package directions. In saucepan, combine grated cheese, butter, soup and broth. Heat on low until cheese melts. Line bottom of greased 8-inch square dish with cracker crumbs. Layer broccoli, then chicken over crumbs. Cover with cheese sauce. Bake 20 to 30 minutes at 350°.
Mix crackers, margarine and sugar together; put half of crust in buttered 6 x 11-inch baking dish. Cream the cheese (should be at room temperature); add sugar and stir well. Add well beaten egg yolks and whipped cream. Fold in beaten egg whites to which salt has been added. Pour over crust and cover with remaining crust. Freeze. This recipe can be doubled and placed in 9 x 13-inch pan.
In a large bowl, combine chicken, water chestnuts, grapes, mandarin oranges and celery. In another bowl, stir together the mayonnaise, curry powder, soy sauce and lemon juice. Mix well. Stir this into chicken mixture and toss to coat. Cover and chill for 8 hours. Makes 6 to 8 servings.
Cut cooked chicken breasts up into small pieces. Mix with other ingredients, except shoestring potatoes. Add potatoes just before serving.
Gently blend sugar and lemon juice into sour cream. Cover and chill. Yield: 1 cup.
Preheat oven to 350°. Grease a 9x13 inch baking dish. In a large bowl, mix together all ingredients (except cornflakes & melted butter). Mix well. Pour into pan. Toss cornflakes with melted butter and sprinkle over mixture. Bake for 1 hour.
Heat oven to 350°. Make a white sauce with margarine, flour, milk and salt. Add 2 cups cheese and stir until melted. Add chicken, avocado, tomato, olives, chilies and onion; mix well.
Preheat oven to 450° or whatever is max for your oven. Cut the tough tails off of the asparagus and place the tips in an oven pan that will hold all the tips in one layer. Pour in enough olive oil to come up 1/4th of the way on the tips. If using the shrimp, spread them on top of the asparagus. Put the pan in the 450° oven for 10 minutes; remove and turn the asparagus. Check the shrimp; they might well be just as you like them at this stage. Sprinkle the tips with a little tarragon and the juice of 1 lemon; put the pan back in the oven for 4 minutes. Remove the pan from oven; remove asparagus from pan to a plate for serving and reserve the oil. Put the shrimp over the asparagus and serve. Use the oil for dipping the sourdough breadsticks.
Allow cream cheese to reach room temperature, then combine in a mixing bowl cheese and mayonnaise. Then add pineapple, cherries and green onions. Fold into round bowl to shape and chill for one hour. Put chopped pecans in pie plate or one with small sides. Roll cheese ball in pecans. Serve with crackers.
Saute onions and bell peppers. Cut sausage in large cubes. Put in with onions and peppers. Drain kraut. Pour over sausage. Let cook slow 20 to 30 minutes.
In a medium bowl, combine all ingredients. Divide evenly and serve on lettuce leaves. Makes 4 servings.
Preheat oven to 350°. Blend flour and sugar, then add (a little at a time) the beer and blend, but do not overmix. Pour in greased 1 pound loaf pan. Bake at 350° for 45 minutes.
In large bowl of electric mixer, combine sugar, shortening and salt. Add boiling water. Blend and cool to lukewarm. Add beaten eggs. Blend. Soften yeast in lukewarm water. Add to egg mixture. Gradually add flour and mix well. Cover and refrigerate overnight.
Fry bacon until crisp. Crumble. Add ground beef and brown. Drain off grease. Add remaining ingredients. Pour into 1 1/2 to 2-quart baking dish. Bake at 300° for 45 minutes.
Toss together apples and cinnamon. In another bowl, combine honey, oil, yogurt and eggs; beat well. Add water and vanilla. Mix remaining dry ingredients in a small bowl. Add to the liquids. Blend well. Stir in apples. Spoon into an 11 x 13-inch pan. Beat on counter to settle. Bake at 350° for about 1 hour.
Brown the first 3 ingredients in butter. Put half of the browned mixture in the bottom of a 2 1/2-quart greased casserole. Split chiles on one side only to make a pocket. Remove any seeds; insert Monterey Jack cheese strips, cut into 4 1/2 inches long and 1 1/2-inches wide. Put on top of rice mixture. Cover with remaining half of rice. Add consomme. Cover. Bake at 350° for 1 hour. Serves 6.
Put the spices: allspice, cloves, cinnamon and ginger in a thin white cloth bag and tie top tightly. Boil the sugar, vinegar, water and spices for 15 minutes. Add fruit; boil until tender. Put fruit in big jar; pour syrup over. Pour syrup off and boil 30 minutes for next two days, then put in jars.
Preheat oven to 425°. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Cut in shortening. Mix egg and milk together and add to dry ingredients with a few swift strokes. Bake in greased 9 x 9 x 2-inch pan for 20 to 25 minutes.
Mix all ingredients together in punch bowl, ginger ale last. Yield: 1 large bowl of punch.
Simmer potatoes, onion and celery in pot with chicken broth until very soft. Mash or mix in blender. Add milk, wine (if preferred) and diced carrot. Cook until carrot is done. Add half and half cream and bacon bits.
Cream butter; add sugar and mix well. Add egg and vanilla and stir. Add salt, baking powder and part of flour and mix well. Add remaining flour. Stir in Rice Krispies. Shape into walnut size balls and place on greased cookie sheet. Flatten ball slightly. Bake at 375° for about 10 minutes.
Soften cream cheese. Beat in the powdered sugar. Fold in Cool Whip; add fruit and mix well (do not beat). Coloring may be added if you want more color. Freeze in a 9 x 13-inch dish. This keeps well.
In a blender container, place the stewed tomatoes. Cover and blend until nearly smooth. In a medium saucepan, combine blended tomatoes and cornstarch. Cook and stir until bubbly. Cook and stir 2 minutes more. Stir in bottled hot pepper sauce. Serve with crispy chicken bites. Makes about 1 1/2 cups.