HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour all ingredients into a slow cooker and cook covered for 5 hours. Cut prawns along their back from end to just before the tail, leaving the shell and tail on. Remove the vein; rinse and refrigerate until ready to use. After 5 hours of cooking ingredients, turn slow cooker to high and add enough water to fill the slow cooker to above half full. Cook an additional 1/2 hour. Add prawns and cook until they turn pink, about 10 to 15 minutes. Remove shells and eat hot or cold. Enjoy!
Layer the sliced apples in a 9 x 13-inch cake pan. Mix cinnamon in the boiling water and pour over apple slices. In separate bowl, combine cake mix, butter and brown sugar. Mix well; it will be crumbly. Sprinkle this over the apple mixture. Bake at 350° for 50 to 55 minutes. Serve with ice cream or Cool Whip. M-m good!
Mix stuffing, 1 1/4 cup boiling water and 4 tablespoons margarine. Spoon stuffing across center of shallow baking dish. Place chicken on each side of stuffing. Sprinkle chicken with paprika. Mix soup, milk and parsley. Pour over chicken. Bake covered at 400° for 30 minutes or until chicken is done.
Preheat oven to 375°F. In a large mixing bowl mix all ingredients together. Form into 1 inch balls. Place them on an ungreased baking sheet. Bake for 15 minutes, or until golden brown. Note that the uncooked sausage meat balls can be frozen.
Combine first 7 ingredients and beat for 5 minutes. Mix together nuts, cinnamon and sugar. Grease a Bundt pan and layer 1/3 of nut mixture on bottom, then 1/2 cake mixture, then 1/3 nut mixture and rest of cake batter. Top with remaining 1/3 nut mixture. Bake at 350° for 55 minutes. Bon Appitite!
Brown beef in 1 tablespoon vegetable oil and add green pepper, onions and garlic.	Drain excess fat and add all other ingredients. Mix well and bake in large greased casserole at 350° for about 45 minutes.
Grate the cabbage. Make layers of cabbage, onion rings, bell pepper rings and pimentos. Over the whole thing, sprinkle 1 cup sugar. Do not stir. Heat together vinegar, salad oil, salt, celery seed and 2 tablespoons sugar. Pour over cabbage mixture; refrigerate for 12 hours, if possible. This seems to improve with several hours refrigeration.
In large skillet, combine ground beef, water, tomato juice, tomato paste, minced onion, chili powder, salt, garlic salt and oregano. Bring to a boil. Simmer, covered, for 30 minutes; stir often. Add uncooked spaghetti and simmer, covered, for 30 minutes, stirring often. Serve with grated Parmesan cheese. Makes 7 (1 cup) servings.
Heat oven to 350°. Line 12 muffin cups with paper baking cups. Combine brownie mix, water, oil, and egg. Beat 50 strokes with a spoon. Fill cups 2/3 full. Press 1 mini peanut butter cup in center until top edge of candy is even with the batter. Bake at 350° for 20 to 30 minutes or until brownie is set. Do not overbake! Cool. Sprinkle with powdered sugar, if desired.
Cut tops off tomatoes; scoop out pulp. Chop tops and pulp; drain. Cut sawtooth edges around shells; drain. Sprinkle inside with salt and basil. In skillet brown beef with onion; drain. Stir in pulp, croutons, 1/2 teaspoon salt and Worcestershire; stuff shells. Sprinkle tomatoes with cheese. Place in shallow baking dish; fill dish with 1/2 inch water. Bake at 375° for 25 to 30 minutes. Trim with parsley, if desired. Serves 4.
Mix flour, Crisco and milk. Roll out into a dough. Put apples on dough and sprinkle with cinnamon. Pour onto rolled out dough. Roll up like a jelly roll. Cut in slices. Melt butter in pan. Put slices in melted butter or margarine. In a saucepan, bring to a boil the water and sugar. Pour over apple mixture. Bake at 350° for 30 to 35 minutes or until golden brown. Delicious!
Beat Crisco 5 minutes. Put in egg whites and beat 3 minutes. Put in vanilla and mix. Then put in sugar and mix by hand.
Pour milk into bowl. Add pudding mix. Beat with a wire whisk until well blended. Let stand for 5 minutes. Gently stir in whipped topping and half the crushed cookies. Place 1 tablespoon crushed cookies into bottoms of 8-ounce plastic cups. Fill cups about 3/4 full with pudding mixture. Top with remaining cookies. Refrigerate 1 hour. If desired, decorate with gummy worms. Makes 8 to 10 servings.
Pour scalded milk over butter and sugar, stirring to dissolve. Cool to lukewarm. Add the yeast mixture and eggs. Mix well. Gradually add the flour and salt, reserving a small amount of flour to dust raisins. Add spices and floured raisins to the dough and knead in thoroughly. Place in a buttered bowl; cover and let rise until doubled. Punch the dough down and turn it out onto a floured board. Shape dough into 30 buns and place on buttered cookie sheets. Cover and let rise for 30 minutes, then very carefully press the shape of a cross into each bun, using a spatula or the back of a knife. Bake in a 375° oven for 10 minutes. Reduce heat to 350° and continue baking until buns are browned, about 10 to 15 minutes longer. Frost either the entire bun or just the shape of the cross.
Preheat oven to 350°. Mix cookie dough with flour and roll thin onto a pizza pan or baking stone. Bake 12 to 15 minutes. Cool 10 minutes. Slide spatula under cookie dough.
Whisk together all ingredients, except crackers. Pour over crackers, stirring to coat. Place on baking sheet. Bake at 275° for 15 to 20 minutes. After first 10 minutes, stir and bake 5 to 10 minutes more. Store in zip-locked bag or airtight container when cooled.
Steam chopped cabbage and onion. In casserole, layer 1/2 of vegetables and 1/2 of soup, then remainder of cabbage and soup. Sprinkle bread crumbs on top and bake 30 minutes at 325°.
Using 10-inch skillet (with lid), layer ingredients. Cover skillet bottom with bacon, pat uncooked hamburger over bacon, add sliced onion layer, then green pepper slices (if family likes them), a little salt and pepper, thinly sliced carrots, top with thicker sliced potatoes (this ensures even cooking). Add about 1 cup water, salt and pepper. Cover and cook on low about 45 to 60 minutes, basting with self-juice 2 to 3 times. Bacon does not brown for eating, just adds flavor, also gives meat a pinkish look. Amounts may be adjusted according to personal tastes and skillet size.
Place both ingredients in a crock-pot. Add reserved liquid and cook until tender. Shred with fork. Serve on Kaiser or onion roll.
Parboil green peppers for 10 minutes. Remove tops from green peppers and dice into mixture of ground chuck, rice, salt, pepper and onion. Stuff peppers with ground chuck mixture. Arrange in casserole dish and cover with tomatoes. Bake at 350° for 1 1/2 hours.
Combine flour, cheese, pepper and margarine. Mix well. Shape small balls and press out with fork. Bake on ungreased baking pan at 325° for 20 minutes. Can chill overnight and slice if you like.
Mix together the pretzels, 1/4 cup sugar and margarine and bake in a 9 x 13-inch pan at 350° for 10 minutes; cool.
Melt almond bark in a double boiler (warm water, not boiling). When melted, add peanut butter. Stir well. Take off heat; add peanuts or nuts, marshmallows, coconut and Rice Krispies. Blend all of ingredients in a large bowl. Drop by a spoonful on wax paper. Let set for several hours. Place in container between wax paper. Freezes well.
Preheat oven to 350°. Mix all together. Pour into baking dish. Bake into bars and frost.
Cream butter, Crisco and sugar until sugar melts or dissolves. Add eggs, one at a time. Sift flour, baking powder and salt together. Add flour and milk alternately to creamed mixture. Add flavoring. Bake in preheated oven at 325° for 1 1/2 hours. If oven bakes fast, bake for 1 1/4 hours.
In a large bowl, mix all ingredients together. Transfer to casserole size baking dish or Pyrex lasagna dish. Bake at 350° for 45 minutes, uncovered.
Brown sausage in skillet. (Break into small pieces.) Drain. Add refried beans and heat thoroughly. Heat shells in microwave until soft. Place by spoonfuls (in center of shells) sausage mixture. Fold on all four sides and place flaps down in casserole dish. Sprinkle with cheese and place in oven on broil until cheese is melted. Serve warm. Salsa and sour cream can be eaten on top, if desired.
Mix first 5 items and form into ball or log. Then roll in chopped pecans. These freeze well.
Dice chicken. Dip in egg, then bread crumbs. Brown approximately 20 minutes in margarine in large skillet. Put chicken in 9 x 9-inch casserole dish. Cover with broth, cheese and mushrooms. Bake at 350° for 1 hour covered. Serve with rice or noodles.
Preheat oven to 350°. Blend first 5 ingredients. Separate crescent dough into 4 rectangles. Press perforations to seal. Spread each rectangle with one tablespoon of mixture. Starting at long side, roll up and seal edge. Cut each roll into 8 to 10 pieces. Bake on ungreased cookie sheet for 15 to 20 minutes, until golden brown.
Cook the first 3 ingredients over low heat until thick. Remove from heat; stir in the jello. Cool and pour over sliced peaches. Pour mixture into baked pie shell. Spread whipped cream on top, or serve with ice cream.
Boil chicken. Cut chicken into cubes. Boil broccoli. Put chicken soup into bottom of casserole dish. Add chicken and broccoli. Top with cheeses, then cracker crumbs. Bake at 375° for 25 to 30 minutes.
Prepare cake according to box instructions; let cool. Poke holes in top of cake. Pour crushed pineapple over cake. Mix Cool Whip, pudding and milk; pour over cake. Can be eaten now or frozen for 1 to 2 hours and served.
In bowl, beat margarine (or butter) and brown sugar until well combined. Add remaining ingredients (except raisins and nuts) and beat on low speed until combined. Stir in raisins and nuts. Spray baking sheet with nonstick spray. Drop tablespoons of dough onto baking sheet and spread dough so each cookie is about 2-inches across. Bake at 375° for 10 minutes or until set. Cool. Spread bottom of half of the cookies with cream cheese or peanut butter and top with other halves. Store in refrigerator.
Mix all together in top of a double boiler. Put over gently boiling water and beat until smooth and thick.
Cover cabbage with water in Dutch oven; bring water to a boil. Cook 2 1/2 minutes; drain well. Heat oven to 350°. Melt 2 tablespoons margarine in saucepan over medium-low heat. Blend in flour and paprika. Gradually stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil. Add cheese cubes; stir until melted. Add garlic powder, salt and pepper. Stir until blended. Toss with cabbage and pour into large oblong baking dish. Toss croutons with remaining melted margarine (2 tablespoons) and sprinkle over cabbage mixture. Cover and bake 25 minutes. Uncover and continue baking 20 minutes or until croutons are toasted. Let stand 10 minutes before serving. Serves 8.
Peel and shred potatoes; place in a bowl of cold water. Line a colander with cheesecloth or a clean thin dish towel. Drain potatoes into cloth and squeeze out as much moisture as possible. Place potatoes in a mixing bowl. Beat eggs; add to potatoes along with onion, flour, salt and pepper. Mix well. Heat about 1/3 cup salad oil in a skillet until hot. Drop potato mixture 1/4 cup at a time into hot oil, about 3 inches apart. Flatten with pancake turner to make a 4-inch pancake. Cook pancakes until golden brown; turn and cook other side, about 4 minutes total. Remove to a cookie sheet lined with paper towel to drain. Repeat until all pancakes are cooked. Serve immediately or place in a warm oven until ready to serve. Top with maple syrup or applesauce. Yield: About 16 pancakes.
Preheat oven to 350°. Spray baking pan with nonstick cooking spray. Spread cherry pie filling in pan. In small bowl, combine oats, flour and brown sugar. With 2 knives, work in margarine until mixture resembles coarse crumbs; sprinkle evenly over cherry filling. Bake 30 to 35 minutes until topping is lightly browned.
Saute zucchini, carrots and onion in oleo. Place in a 4-quart casserole dish. Add croutons. Mix soup and cream cheese; pour on top and bake 40 minutes at 325°.
Make crosswise cuts, 1/2-inch apart in each potato, not cutting all the way through. Place an onion slice in each cut. Place potatoes in 2-quart microwavable casserole. Cover and microwave on High until potatoes are almost tender for 4 1/2 to 5 1/2 minutes.
Mix well. Pour in greased pie dish. Spread. Save enough to sprinkle on top. Put the rhubarb on top.
Stir together first 4 ingredients. Add walnuts. Combine bananas, lemon juice, honey and milk. Add flour mixture a little at a time, beating well after each addition. Fold in egg white. Pour into lightly oiled baking pan. Bake in preheated 325° oven for 1 hour or until done.
Beat egg whites stiff. Add one cup of sugar gradually and cream of tartar. Beat until stiff and shiny. Place in a greased pie plate or one large shell sheet. Bake at 275° for 1 hour. Put egg yolks in a double boiler; heat until thick. Add 1 cup sugar, lemon juice and rind; cook stirring until thick, 5 or 8 minutes. Beat cream. Mix 1/2 with cooled lemon custard. Place in a cool pie shell and top with your topping.
Pour yeast in a big bowl and add water; stir. Add butter and sugar; mix well. Add egg and mix well. Add flour and mix well. Put in refrigerator. Let dough rise for several hours before using; overnight works real well. Dough can be kept in refrigerator up to 2 weeks. Makes about 24 rolls. Bake at 350° for 15 to 20 minutes in greased muffin pans 1/2 full.
Boil butter, cream and brown sugar until it bubbles. Add vanilla and enough powdered sugar to spread well. Beat.
Mix peanut butter with water. Mix with other ingredients. Bake in casserole dish at 350° for 45 minutes.
Do not use electric mixer! Blend with spoon. Sift dry ingredients together. Add remaining ingredients, until all are well blended. Bake in a greased and floured stem pan at 325° for 1 hour. Place foil over top of cake for 20 minutes more (while cooling).
Mix ingredients, then pour into a greased pan. Bake at 350° until brown.
Sift together into a bowl the flour, sugar, baking powder, soda, salt, cloves and cinnamon. Add to sifted mixture the brown sugar, shortening and buttermilk or sour milk. Beat all together vigorously for about 2 minutes. Add 3 medium unbeaten eggs. Beat 2 more minutes. Pour batter into 2 (9-inch) pans. Bake at 350° for 30 to 35 minutes.
Cream shortening and sugar. Add eggs, bananas, nuts and flour which has been sifted with soda and salt. Place in 2 bread pans. Bake at 350° for 50 to 60 minutes. This is good to cool and freeze in foil.
Brown sausage; drain. Combine all ingredients in a large bowl. Stir gently to mix. Spoon into 3-quart casserole. Cover and bake at 325° for 2 hours.
Mix margarine and sugar in a large bowl. Add beaten eggs and mix well. Add drained pineapple, coconut and nuts. Mix well. Pour mixture into unbaked pie shells. Bake at 350° for 45 minutes.
Mix all ingredients together except preserves and pour into two 9-inch pans or 1 (9 x 13-inch) pan. Bake at 350° until done. Ice with buttercream icing. Put raspberry preserves in between layers and on top.
Peel pumpkin, discard seeds and scrape out center. Slice and cut into 2 x 1 x 1/2-inch pieces. Peel and slice tomatoes. Peel and slice onions and press garlic. Crush peppercorns and allspice in a mortar. Put all ingredients in large pan. Bring gently to a boil. Cook very slowly and stir often. When jammy, put into jars.
Melt butter in a 2 qt. casserole in microwave. Saute onion in melted butter for 3 minutes. Combine corn chips and most of the cheese, chili, beans, and corn. Microwave 9 minutes on high, turning periodically. Add the rest of the cheese when almost done.
Brown ground beef and onions; drain off excess fat. In large Dutch oven, add browned beef, onions and all other ingredients together. Mix well. Cook over medium heat, stirring occasionally, until rice is done and vegetables are soft. If too soupy, add 3 teaspoons flour.
Combine all ingredients, except frozen vegetables, in cooker. Cook on low 10 to 11 hours. Add frozen vegetables and heat it through. Yields 6 to 8 servings.
Mix sour cream, Hidden Valley dressing mix and drained and mashed shrimp well. Refrigerate. Serve with crackers or chips.
Cook carrots until tender; drain and cool. Bring to a boil the sugar, vinegar and oil. Add onions and bell pepper. Remove from heat. Add soup mixture. Add carrots. Let set overnight.
Combine sugar, oil and eggs; add diced apples. Sift together the flour, salt, soda, cinnamon and nutmeg; add to the apple mix. Pour batter into 9 x 13-inch greased cake pan. Bake for 1 hour in 350° oven.
Cream butter and sugar together until light and fluffy. Beat in egg and milk. Mix in dry ingredients. Drop by teaspoonful onto ungreased cookie sheets. Bake at 375° for 10 to 12 minutes. Makes about 4 dozen.
Mix all ingredients and put in scooped out loaf with top. Wrap in foil. Bake at 325° for 1 1/2 hours.
Boil potatoes and cool slightly. Dice potatoes and drizzle some olive oil over them. When cool, add onions to potatoes and coat with Ranch dressing to taste. Garnish with dill.
Add all vegetables in a large casserole dish. Add garlic, spaghetti sauce and mix thoroughly. Sprinkle cheese on top. Put in oven at 350° for 45 minutes or until cheese is melted and bubbling.
Mix ground beef, crushed corn flakes, parsley flakes, 2 eggs, soy sauce, pepper, garlic powder, catsup and minced onion. Form meat balls and place in a 9 x 13-inch pan. In saucepan, heat cranberry sauce, chili sauce, brown sugar and lemon juice until melted. Pour over meat balls and bake at 350° for 30 minutes.
Peel, core and slice cucumbers 1/2-inch thick. Take 1 gallon water and 1 cup lime; mix well and pour over cucumbers in churn. Let stand 24 hours. Drain. Wash 3 times. Drain. Cover with ice and let stand 3 hours. Drain. Take 1 cup white vinegar, red cake coloring, alum and enough water to cover. Simmer for 2 hours. Drain. Throw this liquid away. Take 4 cups white vinegar, cinnamon sticks, sugar, 4 cups water and red hots. Boil for 40 minutes. Pour over cucumbers and let stand overnight. Next morning, drain and heat liquid until hot. Pour over cucumbers and let stand again. Third morning, heat in pan for a few minutes until hot and put in jars and seal.
Mix the first 6 ingredients. Put into a baking dish. Melt the 1/3 cup margarine. Add sugar, flour, pecans and coconut. Put on top of sweet potatoes and squash mix. Bake at 325° for 25 minutes.
In a 9 x 13-inch pan, dump in cherry pie filling and crushed pineapple. Sprinkle cake mix over mixture. Place cut up margarine over cake mix and bake at 350° for 1 hour.
Wash the rice twice and leave aside. Heat the oil in a pot. Add cardamon, cloves and peppercorns. Fry for about 1 minute. Add rice and stir-fry for a further 2 minutes. Add salt and water; lower heat. (At this point, you may add chickpeas or green peas if you wish.) Cover and simmer over a very low heat until water has evaporated.
Cream margarine, sugar and eggs together. Sift flour and salt together. Add and mix sour cream and baking powder. Alternate dry ingredients and sour cream. Add vanilla and lemon flavorings. Bake at 325° for 1 1/2 hours in a floured, lightly greased flute pan.
First: Cook sausage in microwave (6 minutes on High) or by steaming in a covered pan over medium-low heat until cooked. Cut sausage into small, bite-sized pieces. Reserve.
Brown roast on both sides in large dutch oven. Combine onion, brown sugar, salt, pepper, ginger, cloves, allspice, bay leaf, 1 c. water and vinegar. Mix well and pour over roast. Cover and simmer or bake at 325° 2 1/2 to 3 hours, or until tender, turning over roast once. Remove roast to serving platter. Remove bay leaf. Stir 1/2 c. water into flour then stir into pan drippings. Cook, stirring constantly. Add water, if needed. Makes great gravy. Serve with "lots" of mashed potatoes.
Place drained spinach in a small saucepan and add all other ingredients. Stir to mix. Heat spinach until boiling. Reduce heat to simmer. Cook for 5 minutes.
Combine all ingredients. Mix up with spoon or hands. Pack into loaf pan. Bake at 350° for 1 hour. Let stand 5 minutes then slice.
Grease 13 x 9-inch baking pan or dish. In large bowl, stir in Cheddar cheese, sour cream, broccoli, green onion, mayonnaise and salt until blended. Add noodles; toss to coat. Spoon into prepared baking dish and bake at 350° for 20 minutes. Top with tomatoes; bake 10 minutes longer. Makes 8 servings.
Brown hamburger with onion. Add remaining ingredients. Mix well. Cover and bake in a 350° oven for about 30 minutes.
Boil sugar and Karo for 1 minute. Mix peanut butter and corn flakes, then put by spoon onto wax paper.
Cook macaroni and drain with cold water. Mix mayonnaise and sour cream together, then add spices to macaroni. Add rest of ingredients and mix well.
Brown the beef, salt and pepper in a skillet. Add the onion, celery, peas and tomatoes. While beef is browning, cook in salty water the noodles. Drain noodles and spread over meat mixture. Sprinkle the cheese over all. Simmer, uncovered, 15 minutes to blend flavors. Serve from skillet.
Mix all ingredients in mixing bowl in order listed. Mix until well blended. Bake in greased and floured tube pan at 350° for 1 hour. Test with toothpick. Cool on wire rack for 15 minutes before removing from pan.
Spread out crescent roll dough on 10 x 13-inch cookie sheet. Bake at 375° for 10 minutes or until lightly brown. Cool. Mix cream cheese, Hidden Valley Ranch and mayonnaise, dill weed, pepper and garlic salt. Place mixture over crescent rolls. Sprinkle chopped veggies over top of cream cheese mixture. Sprinkle Cheddar cheese over top of veggies. Gently pat down. Cover with foil and refrigerate at least 3 hours. Cut in squares and serve.
Mix well and keep in a cool place. (I keep mine in the refrigerator in a jar.)
Combine all ingredients but 1 cup milk and vanilla. Bring to boil. Stir in milk slowly so as not to stop boiling. Boil to fairly firm, hard ball or 250°. Add 1 teaspoon vanilla; pour into buttered 3/4-inch pan. Cool, then cut.
Melt butter in skillet. (Make sure skillet is already hot.) Add shrimp to brown, then the onion. Saute about 5 minutes. Add egg and cooked rice. Mix. Add seasonings to taste. Mix thoroughly. Ready to serve.
Place the evaporated milk in the freezer for at least one hour. Beat the evaporated milk at high speed until it doubles its volume. Add the sweetened condensed milk slowly, beating at medium speed. Add the lemon juice slowly, beating at medium speed, until the mixture gets harder. Place in the refrigerator. Decorate with maraschino cherries or any topping you like.
Combine all ingredients except vegetables. Mix and refrigerate overnight. Serve cold with veggies.
Peel and slice potatoes. Place in saucepot. Cover with cold water and bring to a boil. Do not cook.
Cream sugar and oil; add eggs and beat well. Sift flour, salt and soda together. Put cocoa, vinegar and cake coloring in cup and mix well; add to sugar mixture and beat well. Add flour, milk and vanilla; beat well. Bake in 3 (9-inch) pans at 350°.
Combine sugar, water and cornstarch in saucepan; cook and stir until smooth. Add apples and cinnamon and cook until apples are tender. Place suitable amount in unbaked pie crust. Top with butter slices, another pie crust, and bake at 400° until done. * You can make pies, wrap completely with foil and freeze. To bake, thaw at room temperature or refrigerator and bake as usual.
Boil potatoes in thin jackets for 20 minutes; cool. Peel and cut into thick slices. Lay in greased casserole dish. Make sauce by mixing sugars, cornstarch and orange juice. Let come to a boil. Stir constantly. Remove from heat, add oleo and pour over potatoes.
Boil noodles until soft; drain thoroughly. Beat the eggs until frothy. Combine all ingredients and mix well. Pour into a 9 x 13-inch Pyrex baking pan and place it into a cold oven. Turn the oven onto 350° and bake for one hour.
Mix the first 3 ingredients together and pat in bottom of 13 x 9-inch pan. Press in 1/2 to 1 cup chopped nuts into dough. Mix cream cheese, powdered sugar and eggs together and pour over first mixture. Sprinkle with another cup of chopped nuts. Bake at 350° for 45 to 50 minutes. Serve warm.