HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil water in saucepan, after boiling, add shrimp until pink, drain and set aside. In large pan, melt butter, add scallions and cook until tender. Add 1 1/2 tsp. Seafood Magic and blend. Slowly add heavy cream and asiago cheese. Stir until well blended and starting to thicken. Add shrimp. Serve over any type pasta and sprinkle with parmesan cheese. (You can melt any white cheese that you like, however something with flavor is best.)
Cream together shortening, peanut butter, sugar and brown sugar. Add egg and vanilla; beat well. Sift together flour, baking soda and salt. Blend into other batter. Shape dough in balls with teaspoon. Roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove sheet from oven and insert one candy kiss in each cookie; press down firmly so cookie cracks. Return to oven for 2 to 5 minutes.
Combine pineapple chunks, undrained, and orange juice and limeade concentrates in a punch bowl. Add 2 orange juice cans water. Pour in the ginger ale, cranberry juice and apple juice. Float frozen strawberries and lemon slices on top. Makes 4 1/2 quarts.
Pour berries into a bowl. Pour half the sugar over the berries and stir. Preheat oven to 350°. Put stick of margarine into cake pan. Set in oven to melt butter. Mix flour, milk and sugar in mixing bowl. Dough should be same consistency as cake dough. May have to add milk or flour to get to proper consistency. Pour mixture into cake pan on top of melted butter. Pour fruit into batter. Distribute evenly. Do not stir. Bake at 350° for 25 to 40 minutes or until brown. Check to make sure dough is baked all the way through.
In Dutch oven, cook ground beef, onion and garlic until brown and tender. Drain well. Stir in vegetables and seasonings. Bring to boil and boil gently, uncovered, for 20 to 25 minutes, stirring occasionally. Stir in spaghetti. Place half of mixture in 13 x 9 x 2-inch pan. Sprinkle with Mozzarella cheese. Top with remaining mixture; sprinkle with Parmesan cheese. Bake at 375° for 30 minutes. Serves 12. (Freezes well.)
Mix sugar, cocoa, butter and milk. Boil 1 minute in saucepan. Add peanut butter. Add oats. Drop by teaspoon on waxed paper and chill until firm in refrigerator.
Boil carrots for about 5 minutes and drain well. Mix remaining ingredients together and pour over carrots. Cover and refrigerate at least 12 hours, turning bowl upside down and shaking to distribute marinade.
Dissolve jello in boiling water. Add frozen orange juice. Stir to melt. Chill until runny, then add pineapple and oranges. Chill.
Heat oven to 350 degrees. Beat egg in bowl. Mix in beef, pork, 2/3 C. barbecue sauce, crumbs, parsley, onion, garlic, and salt. Shape scant 3/4 C. mixture into 4 x 2 x 1 inch loaf, for total of 6. Place on jelly-roll pan. Top each loaf with about 2 Tbsp. of remaining barbecue sauce. Bake in 350 degree oven 30 minutes. Let stand on pan 10 minutes. Serve immediately or cool completely; refrigerate and serve cold.
Toss romaine lettuce in large bowl with chicken, oranges and strawberries. Sprinkle with almonds. Serve with dressing. Serves 4.
Combine the first 6 ingredients and spread on a large platter. Layer with the lettuce, scallions, tomatoes and cheese. Use your favorite tortilla chips for dipping.
Combine all ingredients in a medium bowl. Mix well. Put in a 1-quart airtight container. Label. Store in a cool, dry place. Use within 6 months. Makes about 3 1/2 cups of Russian Refresher Mix.
Cook noodles as directed. Drain. Combine noodles, soup, tuna, cheese, mayonnaise, milk and peas. Mix well and put into a casserole dish. Bake at 350° for 30 to 35 minutes. Serves 8.
Sift dry ingredients together. Cream butter and sugar. Add one egg at a time, beat well. Add vanilla and butter extract. Add dry ingredients and mix well. Drop by teaspoonfuls on greased cookie sheet. Bake at 350° until light brown. Store in airtight container.
Peel apples and cut into 8 pieces each. Roll out crescents and sprinkle liberally with cinnamon. Roll 1 piece of apple in each crescent and place in 10 x 10 pan sprayed with Pam. Melt butter and mix with sugar and vanilla. Pour this mixture over the apple crescents. Pour Mountain Dew over the top. Bake 40 minutes at 350°.
Put boiling water, vinegar and salt into a large pot. Bring back to a rolling boil. Remove from heat. Put cucumbers in pot and let stand for 5 minutes. Remove cucumbers with a drip spoon. Pack cucumbers in 9-quart jars. To the jars add the dill seed, garlic, 1/4 red hot pepper and alum. Reheat liquid and then pour over cucumbers and seal jars.
Cream butter and sugar together. Add egg yolks (one at a time). Stir nutmeg into grape juice and add to mixture. Fold in flour. Fold in stiffly beaten egg whites. Cube pineapple and cut cherries in halves. Roll all fruit and nuts into extra flour. Add to cake mixture. Cook in 250° oven for 2 hours. Cook one more hour at 275°. Let cool completely in pan before removing.
Brown beef in skillet; drain. Add onion and green pepper; cook until vegetables are soft. Add salt, picante sauce, seasonings and olives; simmer 5 minutes and set aside.
Dissolve yeast in warm water. Let stand for 10 minutes. Meanwhile, dissolve sugar, shortening and salt in warm milk. Beat in 1 egg. Add 1 cup flour. Beat until smooth. Add yeast mixture. Beat in, then add 1/2 of flour. Continue working in the rest of the flour. The dough will be sticky. Grease the dough with some margarine and grease a large bowl. Cover. Let rise until double. Punch down. Let rise again. Roll out dough to 1/3 inch. Cut with doughnut cutter. Let rise to double. Fry in deep oil at 375° until brown. Turn over. Repeat on the other side.
Whirl the coffee and ice cream in a blender or food processor (may be blended in three batches, if necessary) until thick and frosty.
Combine first 9 ingredients in a large bowl. Mix together well. Shape into meatballs using 1 tablespoon for each.
Mix dry ingredients. Add egg and mix with enough buttermilk to make soft batter. Fold in bacon bits. Grease and preheat corn bread skillet. Fill pan half full and cook over low heat on top of stove about 8 to 10 minutes or until slightly brown around the edges. Turn with spatula and continue cooking until done. Turn out on plate to serve.
In large pot, cook potatoes, carrots and celery in water until tender. Drain and save liquid. Set vegetables aside. In the same pot, saute onion in butter or margarine until soft. Stir in flour, salt and pepper. Gradually add milk, stirring constantly, until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency.
Melt and mix, then let it come to a little boil. Add 1 teaspoon of vanilla. Add 1 teaspoon of baking soda. Stir over popcorn. Put in oven at 225° for 1 hour, stirring every 10 minutes. Serves 4 or 5. Double for larger family.
Butter a 9 x 13-inch pan. Layer bottom with white bread (9 slices, no crust) that have been buttered on both sides. Cover bread with thin sliced ham. Sprinkle with salt, pepper and chives. Cover meat layer with thick sliced Swiss cheese. Layer with bread again, same as before.
Mix all ingredients together except parsley. Shape into 8 balls. Roll in parsley. Chill. Serve with dressing on lettuce bed.
Heat syrup with shortening and light brown sugar. Cool. Combine egg, milk, cinnamon, cloves, ginger and baking soda. Add flour. Combine with syrup; knead dough. Refrigerate. Divide dough into 3 parts and roll thin. Cut into desired shapes. Bake 8 to 10 minutes in 350° oven.
Prepare brownies as directed on package, except stir in coconut and nuts. Bake. Cool.
Cook rice according to directions. I use 1 cup of rice to 2 cups water.
Combine yeast, water and Shredded Wheat biscuits. Let stand 5 minutes. Beat egg and bean soup with mixer. Add to the yeast mixture. Add sugar, molasses, salt and shortening. Mix until smooth. Beat in 2 cups of flour. Add enough remaining flour to make soft ball. Knead, adding more flour to make the dough smooth and elastic. Place in greased bowl; let rise 1 hour. Punch down; let rise 1/2 hour longer. Turn out on floured breadboard. Let rest 10 minutes after dividing it into 3 loaves. Let rise until dough is almost level with pan. Bake at 350° for 45 to 50 minutes.
Slice potatoes very thinly and arrange 12 slices on a microwave-safe trivet or roasting rack. Microwave on High for 3 minutes (making sure slices do not burn). Continue to microwave on High for 1 minute, checking after 30 seconds. Sweet potato crisps will look dry and feel crisp. Remove crisps to a large plate. Repeat with 12 more sweet potato slices until all slices are used. Sprinkle sweet potato crisps with confectioners sugar and apple pie spice.
Mix all ingredients. Bake in a greased Bundt pan for 50 minutes at 350°.
Mix all ingredients, then mix 2 cups of flour and 1 teaspoon of vanilla. Cook until done.
Mix eggs, sugar, flour and salt. Heat 3 pints of milk; add other ingredients and cook until slightly thickened. When cooled (doesn't have to be cold, just not boiling), add 2 cans evaporated milk and 1 teaspoon vanilla. Add enough whole milk in addition to the 3 pints to make a gallon. Freeze in a hand type freezer.
Combine chicken, cottage cheese, olives, pimiento, parsley and hot pepper sauce. Stuff shells. Place in greased baking dish. Top with shredded cheese and tomato salsa. Bake 20 minutes at 400°.
Cook together orange peel, 2 teaspoons sugar and the water. Cool. Add melted butter, 1 1/2 cups sugar, eggs, sour cream and soda. Sift together and add flour, cinnamon, ginger, cloves and nutmeg. Bake in a bread pan in a 325° oven for 1 hour or until done. This cake will keep fresh for a long time.
Stir with spoon. Pour into greased and floured Bundt pan. Bake at 350° for 50 to 55 minutes.
Preheat oven to 350 degrees. Beat eggs and sugar for 5 minutes, or until sugar has dissolved and mixture is thick. Keep beating and add oil, baking soda, salt and cinnamon. Slowly add flour until batter is smooth and thick. Stir in apples and walnuts. Pour batter in a greased 9 x 13 inch baking pan. Bake for 1 hour. Let cool and sprinkle with powdered sugar.
Brown meat and onion; drain. Chop tomatoes and mix with chicken soup. Lightly crush tortilla chips. Layer all ingredients in a 2-quart casserole, beginning and ending with chips. Bake, uncovered, at 350° for 20 minutes. Serve as soon as possible.
Cook rice (drain if any water is left). Add eggs (beaten), vanilla, sugar, milk, raisins, butter and salt to taste. Bake at 350° for 30 minutes.
Saute onions, bell pepper, garlic and chopped celery in margarine until wilted and onions are clear. Add crab meat and shrimp; saute this until shrimp are pink. Then add mushroom soup, red and black pepper, parsley, rice and salt. Pour into greased casserole and bake at 350° for 30 minutes. Yields 10 to 12 servings.
Preheat oven to 350°. In large skillet, cook ground beef and onion until beef is browned. Drain. Add tomatoes and chili, stirring to break up tomato pieces. Place tortilla chips in bottom; line sides of dish with large chips. Spoon beef mixture over chips. Sprinkle with cheese. Bake for 20 minutes or until heated through.
In an iron skillet, brown beef and onions. Drain well. Add next 6 ingredients and mix well. Mix the cornmeal and remaining ingredients in a bowl. Pour over beef mixture. Bake at 350° for 20 minutes.
Cook and drain spaghetti. Mix the butter and Parmesan cheese; toss with spaghetti and pat into a 13 x 9 x 2-inch dish. Sprinkle 8 ounces Mozzarella cheese on top of spaghetti. Put 1 layer of pepperoni on top of Mozzarella cheese. Pour spaghetti sauce over pepperoni. Put the remaining 8 ounces of Mozzarella cheese on top. Cook at 350° for 25 to 30 minutes until warm and cheese is melted.
Put all ingredients in crock-pot except cheese. Cook on low all day. Just before serving, add cheese.
Mix pumpkin, sugar and flour. Blend until smooth. Add eggs and beat. Stir in cinnamon, nutmeg, allspice, vanilla and milk. Add melted margarine and mix well. Pour into greased 9 x 13-inch pan. Sprinkle with nuts. Bake at 450° until lightly brown, about 20 to 25 minutes. Cut into squares. Makes 16 to 20 servings.
Cut bread in small cubes. Place in bottom of a 9 x 13-inch baking dish. Cook sausage; drain and crumble over bread. Sprinkle cheese on sausage. Beat eggs with milk, salt and pepper to taste. Pour over cheese. Cover and place in refrigerator overnight. Bake, uncovered, at 350° for 30 to 45 minutes or until brown.
Combine all ingredients except marshmallows in large bowl. Mix well. Place 1/2 of mixture in greased casserole. Place 1 cup marshmallows evenly over all. Cover with remaining mixture. Bake at 350° for 30 minutes. Place remaining marshmallows on top. Bake 10 more minutes. Serves 6.
Mold a small amount of sweet potatoes around each marshmallow, completely surrounding it, before rolling it in crushed cornflakes (or, if preferred, a cornflake/crushed walnut mixture) and placing it in a 9 X 13-inch baking pan. In a saucepan, melt butter, brown sugar and milk until smooth. Drizzle the entire mixture over the sweet potato balls and bake for 15 to 20 minutes at 375 degrees, until brown and bubbly.
Mix together all ingredients. Drop by teaspoonful on cookie sheet covered with foil or sprayed with nonstick spray. Bake 10 to 12 minutes at 350°. Remove cookies from sheet while still warm. This recipe will make 36 cookies. One cookie equals 89 calories.
Preheat oven to 350°. Place meat in deep roasting pan. Pour drinking coffee over meat. Place meat, uncovered, in oven for 1 hour. Then, pour barbecue sauce over top of meat. Salt and pepper lightly. Add caraway seed and onion soup mix. Turn oven down to 300° for 3 hours or more. Cover meat with aluminum foil or lid.
Cream Crisco, butter and sugar. Add eggs one at a time. Sift flour, salt, baking powder, and cocoa (sift 3 times). Add to mixture beginning with flour, liquid, flour. Add vanilla with milk. Blend until creamy. Pour into a greased and floured tube pan. Bake one hour and 30 minutes at 300°. Let cool and remove cake from pan.
Mash potatoes. Beat eggs; add sugar, milk and vanilla. Pour mixture into mashed potatoes and blend well. Stir in coconut, pecans and nutmeg. Pour into buttered casserole. Dot with butter or margarine. Bake at 375° for 45 minutes. Serves 6.
Mix all ingredients together and cook in crock-pot for 4 to 5 hours or on top of stove on low for 1 hour.
Form meat in small balls. Brown lightly in small amount of shortening. Drain. Heat jelly and chili sauce until jelly melts and is heated through. Pour into chafing dish; add meatballs. Serve warm.
Melt chocolate in double boiler. Melt caramels, add some milk to this. Spread peanut butter on a cracker; drop some caramel (from a spoon) on the peanut butter (not too much); place another cracker on top and press lightly. Dip each cracker in melted chocolate (tongs work best); place on wax paper to harden.
Cream eggs and sugar. Add remaining ingredients. Pour into greased 9 x 13-inch pan. Do not flour pan. Bake at 350° for 45 minutes. When cool, cover with cream cheese frosting.
Saute onion in butter for 5 minutes. Blend in flour. Add half and half and cook, stirring until sauce thickens. Stir in cheese. Add parsley and seasonings. Combine sauce with potatoes. Turn into buttered baking dish. Sprinkle with Parmesan cheese and paprika. Bake at 400° for 20 minutes. Serves 6.
Combine olive oil, onion, cheese, basil, mustard, oregano, sugar, salt and pepper in blender. Process 30 seconds. Add vinegar and lemon juice; process additional 30 seconds. Place fish in a grilling basket; grill over hot coals 10 minutes on each side or until fish flakes easily, basting frequently with prepared sauce. Remove fish to warm serving platter; garnish with lemon slices and serve with remaining sauce. Serves 6.
Cream together margarine, Crisco and sugar. Beat in eggs, one at a time. Beat in flour, a little at a time. Alternate eggs and flour. Add flavoring. Let eggs stand at room temperature for 1 hour before using. Grease and flour 10-inch tube pan. Put batter in greased pan and bake about 1 hour and 10 minutes. Preheat oven at 350°. Bake until a toothpick inserted in center of cake comes out clean.
Put peanut butter between the crackers. Melt the almond bark about 2 minutes in the microwave. Then spread the almond bark on the crackers, then let it dry.
Heat sesame oil in skillet and brown meat. Drain. Add chopped green onions, sherry or wine, chili paste, garlic, ginger, soy sauce and sugar. Cook over low heat for 10 minutes. Sprinkle sesame seed over meat and serve with lettuce and rice. Guests make their own bundles filling a lettuce leaf with rice and meat mixture.
Step 1: Combine flour and 2 tablespoons sugar. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in 1/2 cup pecans. Press flour mixture into a 13 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes. Let cool completely.
Preheat oven to 350°. Grease three 8-inch or two 9-inch round pans or one 13 x 9 x 2-inch pan. Line bottom of pans with waxed paper cut to fit. Grease the paper and flour pans. Thoroughly combine flour, sugar, baking powder, salt and soda in a large mixing bowl. Add milk and shortening and beat 2 minutes. Add egg whites, vanilla and choice of extract. Beat 2 minutes more. Pour into pans. Bake 22 to 25 minutes or until inserted tester comes out clean. Cool in pans 10 minutes before removing. Frost as desired.
Mix together graham crackers and butter, then line pan with 2/3 of the crumbs. Then mix together Cool Whip, vanilla, powdered sugar and miniature marshmallows. On the crumb mixture, put a layer of the creamy mixture then add the can of pie filling, add the rest of the creamy mixture, then top with crumbs and chill.
Combine all ingredients thoroughly and pack firmly into loaf pan. Bake in a 350° oven for 1 hour.
Remove white membrane from pulp of 2 oranges; cut each section in half, crosswise. Add cherries, celery and salt. Mix thoroughly. Add salad dressing. Serve very cold on lettuce leaves.
Brown beef with oil in skillet. Add all ingredients, except carrots and potatoes and simmer, covered, for 5 minutes. Place carrots and potatoes in baking dish. Top with meat mixture. Cover and bake for 1 1/2 hours at 350°.
Brown bacon slowly. Pour off most of grease and saute onions, then add flour, sugar, salt and mustard. Stir over low heat. Stir vinegar and cold water into mixture over medium heat until thickened.
In small saucepan, place peanut butter chips, milk and whipping cream. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat. Stir in vanilla. Serve warm. Cover. Refrigerate leftover sauce.
Remove chicken from bone and place in frying pan with onion, stewed tomatoes, pepper, chili powder and garlic powder. Heat to boiling. Scoop mixture into corn tortillas; roll and place in shallow pan. Pour remaining liquid from frying pan over tortillas. Dollop sour cream over that and top with grated Monterey Jack cheese. Broil until cheese is melted.
Brown beef in skillet; drain. Combine remaining ingredients with beef. Top with extra chow mein noodles. Bake at 375° for 30 minutes.
Combine sour cream, mayonnaise, garlic and dill; mix together. Whisk good. Add onion and ginger and blend until smooth. Serve with your favorite chips or crackers. Yields 1 cup.
Fry the sausage in a Dutch oven and drain; add remaining ingredients through the black pepper and then add half of the bell pepper. Simmer for 1 hour, then add remaining bell pepper and potato. Cook 30 minutes longer.
Mix together and refrigerate. When ready to serve, put under broiler until bubbly and brown. Serve with Tuscany Toast or any hard crackers.
Saute beef and onion. Remove grease. Add other ingredients except sour cream. Simmer for 5 minutes. Add sour cream. Serve over noodles, rice or mashed potatoes.
Put patties in foil. Top with potatoes, onions and carrots on top. Wrap in foil and place in oven for 20 minutes at 350°. Remove from oven and onto plates. Serve. Makes 4 to 6 servings.
Combine oats, flour, sugar, baking powder and salt in mixing bowl. Make a well in the center. Combine egg, milk, oil and lemon juice. Pour into well and stir just until moistened. Pour batter by 1/4 capfuls onto a lightly greased, hot griddle. Turn when bubbles form on top. Cook until second side is brown. Makes 6 servings.
Mix all together and pour into casserole dish. Top with additional cheese. Bake at 350° for 30 to 40 minutes.
Combine all ingredients. Chill at least an hour to blend flavors. Serve as a dip with assorted crackers or other snacks. Makes 2 1/4 cups.
Mix all ingredients with electric beater and form into a ball. Chill in refrigerator overnight. Roll in 1 cup chopped walnuts and serve with crackers.
Beat eggs until fluffy. Add sugar and syrup. Mix well. Add oleo slowly and blend well. Add pecans. This makes 2 regular sized pies. Pour into unbaked pie shells. Bake at 300°.
Combine Bisquick, sugar and cinnamon. Stir in applesauce, milk, egg and oil. Beat for 30 seconds. Fill 12 greased muffin cups. Bake at 400° for 10 to 12 minutes. Remove from pan after cooling slightly.
Cook noodles until tender and drain. Layer noodles, meat, cheese and sauce. Repeat with cheese layer on top. Sprinkle oregano over top. Bake at 350° for 45 minutes.
Crush vanilla wafers. Cut all fruit into small pieces. Mix all ingredients except condensed milk and marshmallows. Melt marshmallows and milk. Mix all ingredients together. Pack mixture into buttered loaf pan. Cool, then turn out and cut.
Brown sausage and onion, then drain. Mix together in a large pot both boxes of rice and seasoning packets, drained sausage and drained mushrooms. Add 4 cups of water. Bring to a boil on high temperature, then cover and reduce to simmer for 45 minutes.
Slowly melt the white chocolate in top of double boiler over simmering water. Combine cereals, pretzels, peanuts and M&M's in a large bowl. Slowly pour chocolate over mixture and stir to evenly coat. Spread the mixture on wax paper and cool. Break into small pieces. Store in airtight container and refrigerate to keep fresh.
Chop and fry bacon until you have about a cup. Dip out bacon pieces and put aside. Saute onions until clear, add diced potatoes. Cover with water and cook until just tender. Add onion, corn, milk and butter. Salt and pepper to taste.
Preheat oven to 400°. Press rolls into a 9 x 13-inch pie plate. Brown the turkey, onion and green pepper; drain if necessary. Add taco seasoning (as much as you prefer). Pour over rolls. Pour and spread tomato puree over mixture; top with cheese. Bake for 15 to 18 minutes. Allow pie to cool for 5 minutes before serving.
Mix squash, onions, pimentos and bell peppers; let stand for 1 hour. Put remaining ingredients in spice bag and add the squash mixture. Bring to a boil. Pack into sterilized jars and seal.
Mix flour, butter and milk together; set aside. In a 13 x 9 x 2-inch pan, place vegetables, covering bottom of pan. Spread chicken over vegetables. Mix cream of chicken soup and broth together. Pour over chicken and vegetables. Pour flour mixture on top. Cook at 350° for 1 1/2 hours or until golden brown. Serves 4 to 6.
Brown ground beef. Fry bacon and crumble. Mix all together and cook in crock-pot 4 to 6 hours. Before serving, add crumbled bacon and stir in.
Combine first 7 ingredients and mix well. Shape by tablespoons into meat balls. Brown, cover and cook 10 minutes. Place in 2 1/2-quart casserole. Combine soup, 1 cup Pet milk and water. Heat until steaming. Pour over meat balls. Top with Chili Cheese Biscuits. Bake at 400° for 20 to 25 minutes. Serves 6 to 8.
Mix all ingredients in pan. Bring to a boil, then simmer, uncovered, for 3 hours. Remove bay leaves before serving.
Dissolve jello, kool aid and sugar in hot water. Add the cold water and freeze in ice cube trays. After adding ingredients to the ice cube tray, place a piece of plastic wrap over top of the tray and place toothpicks into kool aid for sticks.
Marinate chops several hours. Broil on grill outside or in oven, approximately 10 minutes on each side.
Dissolve yeast in warm water. Scald milk and add butter and salt. Cool to lukewarm. Add yeast and beat in 2 cups sifted flour. Cover and let stand overnight.