HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse shrimp and pat dry. With a sharp knife, cut along the channel where the vein was removed. Preheat oven to 400°. Lightly grease 4 individual gratin dishes or a 1 1/2-quart baking dish. In a small bowl, mix together the bread crumbs, garlic, thyme, parsley, butter, hot pepper sauce and lemon juice until well blended. Season to taste with salt and pepper. Open each shrimp so the cut edges spread out slightly (butterfly). Fill the curve of the shrimp with some stuffing. Place shrimp, stuffing side up in the prepared dishes. Sprinkle the remaining stuffing over the top. Bake 15 minutes or until the shrimp is opaque and the stuffing is golden. Serve immediately. Makes 4 servings.
Mix together all ingredients except for almonds. Roll out and sprinkle almonds on top. Bake in oven until lightly browned.
Make pie crusts; bake at 450°. Partially cook eggplant in salt water. Drain. Cook onion and green pepper in butter. Blend in flour. Stir in soup, oregano and pepper. Heat, while stirring, until bubbly. Stir 1/2 of mixture in beaten eggs, then return all to saucepan. Fold in tomato, cheese and eggplant. Pour into crusts and arrange crust cuts on top. Bake at 350° for 30 to 35 minutes.
Combine first 4 ingredients; shape into 6 patties. Cook patties in a large nonstick skillet over medium-high heat 3 minutes on each side. Remove patties from skillet. Add onion and 1/4 cup water to skillet; cook, covered, over medium heat for 15 minutes. Uncover and stir; cook 10 more minutes. Remove half of onion from skillet. Return patties to skillet. Top patties with reserved onion; cover, reduce heat and simmer 10 minutes. Yield: 6 servings.
Preheat deep fryer filled half full of oil. Drain all but 1/4 cup of liquid off the salmon or tuna and set that aside. Then put the salmon or tuna in a mixing bowl and break it apart with a fork until you have no big flakes. Add the flour and egg. You can use a dash of pepper, but no salt. Mix well. Add the baking powder to the liquid that was set aside and beat well with a fork or whisk until frothy (this is an important step, and this mixture can't "sit"). Pour into the fish and stir until well blended. Scoop out a teaspoonful of the mixture at a time, using another teaspoon to push the mixture off the spoon and into the deep fryer of hot oil. Watch the "salmon/tunaettes" closely because they brown quickly. Lift out with a slotted spoon and place in a paper towel. Serve and enjoy.
Mix eggs, add sugar, salt and flour well. Add milk. Cook in a thick, heavy pan on the stove until thickens. Cook on low temperature and keep stirring so it won't stick. Makes a good homemade ice cream. Add favorite flavoring and freeze in freezer.
Melt margarine in skillet, add mushrooms and zucchini.	Saute until tender. Add tomatoes and garlic. Pour into small casserole dish, top with croutons, sprinkle cheese on top. Bake at 350 degrees for 25 minutes or until cheese is completely melted.
Heat oven to 350°. Grease a 2-quart casserole; set aside. In large skillet, cook meat, onion and garlic in oil over medium heat until meat is no longer pink and onion is tender. Drain. Stir in tomato sauce, chili powder and salt. Heat over medium heat until bubbly. Reduce heat to very low; simmer for 10 minutes, stirring occasionally. Remove from heat; set aside. Mix Cheddar cheese and Monterey Jack cheese and set aside.
Combine sugar and milk and cook to soft ball. Remove from heat and add peanut butter, marshmallow and vanilla. Put into a 9 x 12-inch pan and cool.
Cook bacon until almost done, but not crisp. Cut bacon slices in half crosswise. Pat beef into a 12 x 6-inch rectangle; cut into 8 squares. Combine lemon juice and Worcestershire sauce. Brush over patties. Sprinkle with salt and pepper. Arrange in a greased wire grill basket. Place 2 half slices of bacon crisscross on top of each burger. Close basket. Grill burgers over medium-hot coals until desired cooking time, turning often. Allow about 20 minutes total time for medium. Serve on buns. Makes 8 servings.
Cream butter and sugar until fluffy. Add eggs, milk, vanilla and dry ingredients, which have been sifted together. Chill 1 hour. Roll on a heavily floured board until very thin. Cut out with a 2 1/2-inch cutter. Bake at 425° for 8 to 10 minutes. Sprinkle with sugar. Yields 30 cookies.
Have melon well chilled. Cut in half and scoop out seeds. Fill each half with ice milk. Puree or blend strawberries with sweetener and orange juice and spoon over ice milk. Serve immediately. Serves 2.
Mix well all ingredients at once. Preheat oven to 325°. Bake 2 hours.
Place in top of double boiler and melt. When cool add 1/2 pint cream, whipped. Place in graham cracker crust and put in icebox until ready to use.
Combine flour, baking powder and salt. Set aside. Cream shortening; add sugar gradually and continue to beat until light. Add well beaten eggs and blend thoroughly. Add vanilla. Combine dry ingredients and creamed; mix thoroughly. Chill. Roll thin to 1/8-inch on lightly floured board and cut with cookie cutter or form drop cookies. Bake at 400° for 6 to 10 minutes. Makes 6 dozen.
Brown onion and meat; drain grease. Add rest of ingredients and simmer 10 minutes or longer. Have grated cheese, chopped lettuce, tomato and onions. Spoon sauce over Fritos. Add salad ingredients and taco sauce to taste.
In bowl mix 1/4 cup of soup, beef, bread crumbs, eggs and onion. Shape into 6 patties. Fry in skillet until browned on both sides. Spoon out fat. Stir in remaining soup and mushrooms. Return patties to skillet. Reduce heat to low. Cover and simmer 20 minutes or until done.
Steam cauliflower and broccoli buds. Fry sliced onions and mushrooms in pan. In a greased casserole dish, put cauliflower, broccoli, onions and mushrooms. Drain and add 1 can stewed tomatoes. Spoon on Cheddar cheese soup. Dot with oleo. Place in 300° oven for 30 minutes to heat through.
Sift first 4 ingredients together. Cream together margarine and sugar. Beat in eggs, one at a time, until light and fluffy. Add flour and banana, beating until well blended. Stir in chocolate chips and vanilla. Drop by spoonful onto greased cookie sheet. Bake at 375° for 10 minutes or until golden brown. Yield: 3 dozen cookies.
Preheat oven to 350°. Beat salad dressing, cake mix, eggs, water and cinnamon at medium speed until well blended. Stir in carrots and nuts. Pour into greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Spread with frosting or sprinkle powdered sugar over top of cooled cake.
Combine in large pot; simmer 5 to 7 minutes. Stir occasionally. Pour in large container to cool. Put in freezer bags.
Pare and cut potatoes into quarters. Combine flour, Parmesan cheese, salt, pepper and parsley. Dip potatoes in melted butter, then roll in flour mixture. Bake at 350° for 60 minutes.
Boil and debone chicken; keep broth. Cook spaghetti. Saute onion and bell pepper. Add to spaghetti. Add chicken to mixture, then Ro-Tel. Last, add the Velveeta. Let all the mixture simmer for 25 minutes on low heat. Good with crackers, garlic bread or rolls.
Pour in an unbaked pie crust. Sprinkle with cinnamon and nutmeg. Bake at 350° for about 40 minutes or until center is done.
Heat oven to 375°. Roll pastry to 12-inch circle on lightly floured surface. Place in 9-inch pie pan; turn under edge and flute. Melt caramels with water over low heat, stirring frequently until smooth. Spoon apples into crust; top with caramel sauce. Mix flour, sugar and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Stir in walnuts. Sprinkle over apples. Bake at 40 to 45 minutes or until apples are tender. Makes 8 servings.
Have ingredients at room temperature. Cream the sugar, margarine and Crisco. Add cream of tartar, flour, flavoring and coconut. Mix well. Bake for 1 hour and 15 minutes at 325° in a greased, floured pan.
Mix together the mayonnaise, dash lemon juice, cheese and soup. Layer chicken, broccoli, and cheese mixture. Top with buttered bread crumbs. Bake at 350° until bubbles and top is browned. Approximately 30 minutes.
Combine cake mix with coconut and rub in butter until mixture resembles fine bread crumbs. Press into a well-greased slab tin, 12 x 8-inch, coming about 1/2-inch up the sides. Slab pan can be lined with foil and greased, if preferred. Bake for 10 to 15 minutes at 350°.
Combine jello, pecans and coconut. Stir in milk and vanilla. Mix well. Chill for 1 hour. Shape into strawberries. Roll in red sugar on the sides and dip end in green sugar.
Preheat oven to 350°. Combine flour, baking soda and salt in separate bowl. Mix sugars, eggs, vanilla and butter until creamy. Mix in flour mixture. Stir in mini bits. Drop by teaspoonfuls on cookie sheets. Bake until golden brown.
In frying pan, add uncooked rice and ground round and brown. Mix in a bowl the tomato sauce, 1 can of water, can of tomatoes with its juice, salt and pepper. Shred cabbage to size of your liking. In a greased 9 x 13-inch baking pan, put a layer of cabbage, a layer of meat mix and a layer of tomato sauce. Repeat until all is used. Top with Parmesan cheese. Cover and bake in preheated 325° oven for 1 hour and 15 minutes.
Mix all ingredients together well. Bake at 350° until bubbly (about 25 minutes). Top with grated Cheddar cheese. Bake 10 more minutes. Let cool 10 minutes.
Cream oleo and gradually add sugar. Add eggs, one at a time, beating after each one. Add milk and Wesson oil. Add dry ingredients that have been sifted together. Add flavoring and beat 1 minute. Fold in coconut and pour into tube pan. Put in cold oven. Bake 1 1/2 hours at 325°.
Combine chicken, onion, celery and bell pepper with water. Season to taste. When chicken is done, bone and cube. Save liquid. Mix 2 cans soup with cheese, chicken, vegetables and some of broth. Add cooled spaghetti and pimento to mixture. Place in casserole. Place breadcrumbs on top. Warm and eat.
Chop onion, pepper and celery. Mix with beans, ketchup and mustard. Top with brown sugar. Bake 45 minutes at 350°.
Combine flour, salt and pepper. Coat both sides of chicken with flour mixture. Melt 2 tablespoons margarine in skillet. Add remaining margarine, mushrooms, onions and parsley. Saute until onions are transparent. Stir in what is left of flour mixture and blend in wine. Bring to a boil, stirring frequently. Add chicken, reduce heat and simmer for 25 minutes or until chicken is tender. Turn chicken occasionally to baste. Serve over rice.
Mix all ingredients; pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Combine soup and water in a 1 1/2-quart saucepan. Add pepper, onion, rice, shrimp and hot sauce. Heat, stirring. Garnish, if desired. Makes 3 1/2 cups.
Mix all ingredients together. Bake at 375° for 10 or 15 minutes.
Mix together all ingredients except cheese. Bake at 350 degrees for 30 minutes. Top with shredded Cheddar and melt just before serving.
Put Cool Whip into a bowl. Mix in Jell-O. When blended, add cottage cheese. Add orange sections and pineapple. Mix well and chill before serving.
Beat eggs slightly. Beat in milk, sugar, flour and nutmeg. Stir in rhubarb. Pour filling into pie shell. Dot with butter. Make several slits in top crust for air vents. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 45 to 50 minutes longer.
In mixing bowl, dissolve yeast in warm water. Stir in sugar, salt, shortening, eggs, sweet potatoes and half the flour. Mix in remaining flour until dough is easy to handle. Turn onto lightly floured board. Knead until smooth and elastic, about 5 minutes. Place, greased side up, in greased bowl. Cover with Saran Wrap and refrigerate.
Heat oven to 350°. Grease and flour 2 (9-inch) round baking pans or 1 (13 x 9 x 2-inch) pan. In large mixer bowl, combine dry ingredients. Add eggs, milk, oil and vanilla. Beat on medium speed 2 minutes. Remove from mixer; stir in boiling water (batter will be thin). Pour into prepared pans. Bake 30 to 35 minutes for round pans (35 to 40 minutes for rectangular pans or until wooden pick inserted in center comes out clean). Cool 10 minutes. Remove from pans to wire rack. Cool completely. Frost with 1 bowl buttercream frosting. Makes 8 to 10 servings.
Preheat oven to 350°. In a 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine. Pour condensed milk evenly over crumbs. Top with chips; press down firmly. Bake 25 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temperature. Makes approximately 30 bars.
Mix all ingredients together and freeze. Take out 2 to 3 hours before you need; then add 7-Up or ginger ale before you serve. (Plastic milk jugs work great to freeze punch in.)
Mix together and spread in greased 9 x 13 pan.	Top with chocolate chips and nuts. Bake 20 minutes at 350°. This will not look done, but remove and cool.
Heat pineapple to boiling point; add jello. Stir until dissolved. Chill until partially set. Soften cream cheese. Add to gelatin mixture and blend. Fold in whipped cream and nuts. Pour into 1 1/2-quart mold. Chill until firm.
Take the soup and cover all the chicken. Then cover with aluminum foil and bake about 1 1/2 to 2 hours. When chicken cools, take it out of soup, take it off the bone, tear in small pieces and put back into soup. Cook noodles until done; drain. Mix with chicken and soup.
Prepare spaghetti as package directs. Drain. In medium bowl, blend milk and egg. Add spaghetti and toss to coat. Spray 15 x 10-inch jelly roll pan with cooking spray. Spread spaghetti mixture evenly in pan.
Press unrolled crescent dough on bottom of ungreased 13 x 9 x 2-inch baking pan to form thin pastry. In skillet brown beef and onion; season with paprika, salt and pepper. Mix in mushrooms and sour cream. Spread warm over pastry and top with cheese. Bake in preheated 375° oven for 25 minutes or until pastry is baked. Cut in squares. Makes 6 servings.
Beat egg whites and cream of tartar added with salt and vanilla. Beat until stiff. Add sugar gradually, beating constantly. When very stiff, spread on buttered 9-inch pie plate. Bake at 275° for 1 hour. Should not brown.
Cream together margarine, butter and sugar. Add vanilla. Thoroughly mix in remaining ingredients. Mix. Drop by teaspoons on ungreased cookie sheet. Bake at 350° for 15 minutes. Cool on cookie sheet. Sprinkle with powdered sugar. Yummy!
Combine 2 packages jello with boiling water. Stir until dissolves. Fold in pie filling and crushed pineapple. Refrigerate until firm. Thoroughly mix cream cheese, sour cream, sugar and vanilla. Spread this on top of jello mixture. Sprinkle with chopped pecans.
Soften cream cheese. Add horseradish and garlic powder. Spread thinly on slice of ham. Add thin slice of green onion or pickle or olives with pimento. Roll up. Slice thin. Can make up two days before serving.
In a skillet brown the beef. Drain. Add 1 1/2 cups tomato sauce and taco seasoning. Mix well. Line a 9 x 13-inch pan with 2 cups corn chips. Crush the rest of the corn chips and set aside. Spoon meat mixture over chips in pan. Combine remaining tomato sauce with beans and spread over meat mixture. Bake at 375° for 25 minutes. Sprinkle with cheese and crushed corn chips. Bake 5 minutes more or until cheese is melted.
Mix in bowl: flour, sugar and salt. In saucepan, bring to a boil oleo, shortening, water and cocoa. Pour over flour mixture and mix well. Add eggs, soda, buttermilk and vanilla. Beat well. Bake at 350 degrees for 30 minutes in 9 x 12 pan. Frost in pan.
Mix ingredients. Put in baking dish. Bake at 425° for 15 minutes.
In a large kettle, saute Onion in Butter until tender. Add Flour, cook and stir until bubbly. Add Chicken Broth slowly; cook and stir about 5 minutes. Stir in Milk, Cream, Basil, Salt, Pepper, and Garlic Powder. Cook 5 minutes. Add cooked Vegetables and cooked Orzo Noodles (if desired). Heat through. Yields 8 - 10 servings (about 3 quarts).
Brown beef with onion and jalapeno pepper to taste. Simmer with enchilada sauce and both soups. Layer in large casserole dish with crushed Doritos on top and bottom. Put grated cheese on top. Place in oven to melt.
Melt butter in skillet over medium heat. Add ham and onions; saute for 3 minutes. Set aside to cool. Combine half and half, eggs, salt and cayenne in mixing bowl and beat thoroughly. Spread cooked ham and onion mixture evenly over bottom of pie crust. Carefully pour egg mixture. Sprinkle with cheese. Bake 45 to 50 minutes in 375° oven. Serve hot or at room temperature. Makes 2 pies.
In shallow pan, combine lemon juice, oil, garlic, chicken base and pepper; mix well. Reserve 1/3 cup marinade for basting. Store and refrigerate in tightly covered container. Add meat to remaining mixture. Cover and marinate 6 hours or overnight in refrigerator. Remove meat from marinade. On hot, oiled grill or griddle, cook meat, green pepper and onion. Pour reserved marinade over fajita mixture; cook and stir until heated through. Serve each tortilla with 4 ounces of meat mixture and 1/2 cup Avocado Salsa.
Mix 1 cup boiling water with Jell-O. Mix second cup of boiling water with cranberry sauce that has been mashed. Mix Jell-O mixture and cranberry mixture together. Pour half the mixture in a glass 8 x 11-inch dish. Jell this portion in the refrigerator. After it has jelled, take out and spread sour cream over layer. Slowly spoon and/or pour remainder of Jell-O mixture over sour cream. Refrigerate to jell.
In a large nonstick pan, cook chicken in 1 tablespoon vegetable oil for 5 to 7 minutes. Add spinach and seasonings. In a saucepan, melt butter. Stir in flour to form a paste. Gradually add hot milk, stirring all the time until mixture comes to a boil and thickens. Stir in chicken mixture. Spread a little of the chicken mixture onto each of the lasagna noodles. Roll up tightly and secure with a toothpick. Place in a single layer in a casserole dish. Spoon over tomato sauce. Cover and bake at 350° for 30 to 40 minutes or until lasagna noodles are tender.
Put all, except cheese and noodles, in a large pan; cook about 10 minutes. Add cheese. Heat until melted. Add cooked and drained noodles. Can use fresh broccoli, chopped. For a soup, add 3 cups milk.
Beat egg whites with sugar. Add baking powder and vanilla and beat until mixed. Add crackers and nuts; pour into a buttered 9-inch pie pan. Bake 20 to 25 minutes or until brown. Cool until center sinks, then refrigerate. Let get real cold. Put Cool Whip over top to serve.
Remove ink sac and bones from squid. Wash thoroughly. Remove head and entrails from body. Cut feelers from head and chop very fine together with entrails. Place in bowl. Add rice, 1/2 cup olive oil, mint leaves, tomato paste, tomatoes, salt and pepper and mix well. Stuff squids and replace heads to keep filling from coming out. Arrange in baking dish and pour remaining juice from stuffing over squids. Add remaining oil and water and bake in hot oven (475°) for 20 minutes. Reduce heat to 375° and bake 30 minutes longer or until rice is tender. Baste occasionally. Serve very hot.
Boil chicken. Cool and cut into small pieces. Reserve one soup can of broth. Melt margarine and mix with stuffing. Set aside.
Preheat oven to 375°. Pat pizza dough into bottom of 9 x 13-inch pan. Layer with hash browns, meat and cheese. Beat together eggs and milk. Pour over all. Bake at 375° for 20 to 25 minutes.
Brown hamburger and drain. Add tomato paste, hamburger, water and seasoning. Mix well. Add vegetables; cover and let boil gently for 1 hour. Simmer another 15 to 20 minutes. Stir occasionally to keep from sticking to pan. Serve hot or freeze.
Preheat oven to 375°. Place peeled, sliced peaches in buttered 8 inch casserole dish. Mix brown sugar, flour, oats, cinnamon, nutmeg, and margarine in a bowl; then sprinkle mixture over peaches. Bake 30 minutes. Serve warm with ice cream or whipped cream.
Wash and prepare tomatoes and apples, cutting out core and any spots. Quarter or cut in 6ths; grind and drain.
Saute onions and celery in margarine. Salt broccoli; boil for 10 minutes in 1 cup water. Remove broccoli; add it to onions and celery. Add soup and milk. Add cheese to this mixture; simmer for 1 minute. Add rice. Bake at 350° for 30 to 40 minutes.
Brown meat. Heat in separate pan, the next 5 ingredients, to boiling. Add to meat along with celery and onions. Cook 20 to 30 minutes longer. Serve on buns.
Drain pineapple, reserving liquid. In skillet, brown chicken in shortening; pour off fat. Add reserved pineapple juice, broth, vinegar, sugar, soy sauce and garlic. Cover and cook 40 minutes. Add green peppers and pineapple chunks and cook 5 minutes or until chicken is tender. Stir occasionally. Combine cornstarch and water; gradually add to mixture and cook until thickened. Serve with cooked parsley rice.
In a heavy medium saucepan, bring 2 cups milk, uncooked rice and raisins to boiling; reduce heat. Cover and cook over very low heat about 15 minutes or until rice is done. Remove from heat; stir in butter or oleo until melted. In a mixing bowl, stir together the eggs, the 2 cups of milk, sugar, vanilla and salt.
Preheat oven to 425°. Place asparagus in a roasting pan or baking pan lined with heavy-duty foil. Drizzle with oil and toss to coat. Sprinkle with the thyme, salt and pepper. Bake uncovered for 10 to 15 minutes or until crisp-tender. Serves 12.
Place apples in greased dish. Sprinkle with lemon juice. Blend dry ingredients; combine with butter or margarine. Sprinkle crumb mixture over apples. Bake at 375° for 30 minutes.
Select small beets; cook until tender. Dip into cold water. Peel off skins. Make the syrup. Pour over beets and simmer 15 minutes. Pack into sterilized Kerr jars and seal. A little grated horseradish added to pickled beets gives variety.
Slice apples very thin. Place in baking dish; top with loaf bread, cut to fit baking dish.
Cook chicken breasts in water with onion and the bouillon cubes. (The broth will be used to cook the pasta, so use enough to cook the angel hair.) When done, remove chicken and add pasta. Cook until tender.
In a large mixing bowl, cream together the butter and sugar. Add eggs. Beat until light and fluffy. Add almond extract. Stir in flour and baking powder. Mix until smooth. Butter a 9 x 13-inch cake pan. Turn the mixture into the pan. Spoon the pie filling into the cake, in 16 or so spots, spacing 4 spoonfuls evenly in each direction. Bake at 350° for 45 to 50 minutes or until golden and cake tests done. Filling will sink into cake while baking. To serve, cut into pieces and place bottom side up. Dust with powdered sugar. Serve with whipped cream, if desired. This is great served warm!
Mix all together. Pour over meat and refrigerate for 2 hours. Turn meat over and marinate 2 more hours or overnight. Can be used more than once.
Preheat oven to 450°. Combine baking mix, milk and Cheddar cheese in mixing bowl. Beat with wooden spoon until soft dough forms. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes until golden brown. Mix butter and garlic powder and brush over warm biscuits before removing from cookie sheet.
In a large cast iron skillet (which has been sprayed with PAM), put on low heat and add: tomato juice, bell pepper, sliced onion, celery, garlic powder, pepper. Raise heat (to high). Bring liquid ingredients to a strong simmer and add calves liver. Cover pan and cook for 5 minutes. Uncover and turn over and poach for another 3 minutes. Serve liver, with liquid, over rice. Delicious even to those who don't like liver! Yield: 4 servings.
Mix apples and sugar and let stand for a little while. Mix dry ingredients together and combine with apples and sugar; add eggs, oil, vanilla and nuts. Mix well. Pour into a lightly greased 9 x 13-inch pan and bake at 350° for about 50 minutes.
Combine pumpkin, brown sugar, egg yolks, spices and salt in a large mixing bowl. Beat until light and fluffy. Add evaporated milk. Beat just until blended.
Dissolve bouillon cubes in boiling water. Mix all ingredients thoroughly. Place in 8 x 8-inch greased pan and season with garlic powder. Microwave for 20 to 25 minutes on High or bake at 350°. Also works well with ground turkey or chicken bouillon.
Salt and pepper shrimp. Shake shrimp into flour, salt and pepper mixture. Lightly brown shrimp, over low heat, in melted butter. Cover with water; simmer 5 to 10 minutes. Serve over rice. Yield: 4 servings.