HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients together. Saute peppers, onions and celery in butter. Add shrimp mixture. Put in 9 x 13-inch pan and completely cover with lemon slices. Cook, covered, for about 20 minutes at 375°. Serves 6. May be frozen ahead.
Heat oven to 350°. Mix flour and 1/2 cup sugar in small bowl. Cut in 1/2 cup margarine until mixture resembles coarse crumbs. Press firmly into bottom of a greased, foil-lined 13 x 9-inch baking pan. Bake 20 minutes until edges are lightly browned. Microwave chocolate and 1/4 cup margarine on High for 1 1/2 minutes until margarine is melted. Stir until chocolate is melted. Stir in corn syrup, 1/2 cup sugar, eggs and vanilla. Pour over crust. Sprinkle with nuts. Bake 30 minutes.
Slice zucchini (skin on) very thin. Saute in butter and olive oil until crispy and golden. Sprinkle with paprika and garlic. In another frying pan, scramble eggs. Add zucchini mixture, serve on warm, buttered rolls.
Slice peppers in strips lengthwise; discard the stem but use the seeds. Slice onion and separate in rings. Chop garlic. Spray a nonstick skillet with cooking spray and stir-fry until tender. Season lightly with lite salt and creole seasoning. Drain beans and mash with a potato masher until spreadable. Warm tortillas in foil.
Cream sugar and Crisco. Add eggs, one at a time. Add flour and milk, then flavoring; mix well. Put in a large greased tube pan. Bake for 2 hours at 300° or until done. Will make 1 Bundt cake and 1 small loaf cake. Cut down on the time; bake for about 1 1/2 hours.
Combine yeast and 1/2 cup warm tap water. Add 2 cups water, sugar, milk and oil. Mix and add a little flour until it gets not to hard but soft.
Mix all ingredients. Shape into 3 loaves and bake at 350° for 40 minutes. Serves 24.
Soak cucumbers in salt water (1/3 cup canning salt and water to cover cucumbers). Soak for 4 hours, then drain well.
Debone cooked chicken, place in a greased casserole. Heat cream of chicken soup and cream cheese over low heat. Pour over chicken. Melt butter. Crush crackers and add poppy seed. Mix with butter and pour over chicken mixture. Bake 30 minutes at 350°.
Chop and drain artichokes and chilies. Stir in mayonnaise and cheeses, also seasonings. Put in a casserole and bake for 1 hour in a 375° oven. Serve with crackers or sliced and toasted pita bread. Serve hot.
In small bowl chill 2 cups frosting mix, the whipping cream and 2 teaspoons instant coffee; mix and chill at least 1 hour. Bake cake in two round layer pans. Add 1 tablespoon coffee to mix. Split cake after cool to make 4 layers. Beat frosting mixture until stiff, fill between layers. Spread top of cake with thin icing allowing some to drizzle down sides. Chill before serving.
Wash cobs and cut into 4-inch lengths. Place in container. Add 2-quarts water and bring to a boil. Reduce heat and boil slowly for 35 to 40 minutes. Strain juice, measure out 3 cups juice into large container. Add sugar and again bring to a boiling point. Boil 5 minutes. Skim. Pour into jars and seal.
Add yeast to water. Melt shortening; scald milk. Cool to lukewarm. In a bowl, put milk, oil, salt, sugar and 2 cups flour. Beat and add yeast and egg. Mix; add remaining flour. Knead on floured board 20 times; divide into rolls in greased pan. Rise about 1 hour. Bake in 400° oven for 15 to 20 minutes. Dough can be refrigerated for several days.
Mix all ingredients together and serve with crackers. If too stiff, add a little milk or cream.
Combine all ingredients well. Pour into a well-greased miniature muffin tin, filling half full. Bake in 325° oven for about 15 minutes.
Pepper the boned, halved chicken breasts. Place chicken in long baking dish on top of chipped beef. Cover with soup, sour cream and cream cheese. Cover tightly with foil. Bake at 325° for 2 hours. Serve over rice or noodles.
Combine all and form balls. Roll in powdered sugar, chopped nuts and coconut. Makes 70.
Mix boiling water with jello for 2 minutes until fully dissolved. Add undrained pineapple and blueberry pie filling. Mix well, pour into a casserole dish and chill until firm.
In a large mixing bowl, gradually beat the sugar into the softened butter with an electric mixer, beating until mixture is well blended. Beat in the eggs, one at a time, beating well after each addition. Combine the all-purpose flour and the salt. Gradually beat these dry ingredients into the butter mixture. Beat in the buttermilk until mixture is well blended. Pour the egg and buttermilk filling into the pie crust. Sprinkle the toasted pecans over the top of the filling in the pie crust.
Bring water and salt to a boil. Stir in oil, alum and food coloring. Add 2 cups flour and quickly knead.
Mix jello, sugar, water and pineapple juice.	Freeze. Thaw 3 to 4 hours before serving.	Add 7-Up.
Dice onion. Fry with bacon. Add vinegar, sugar, salt, dry mustard and pepper. Pour mixture over cooked Brussels sprouts.
Grease square pan. Mix eggs, oil, salt, pepper and parsley. In separate bowl, mix zucchini, onion, Bisquick and cheese. Add to mixture and fold in. Bake at 350° for 40 minutes.
Cream together butter, shortening and sugar. Add eggs, one at a time, beating well. Mix alternately with buttermilk, soda, almond extract, vanilla, flour, baking powder and salt. Grease and flour Bundt pan. Bake at 350° for 15 minutes, then lower to 325° for 25 minutes. Cool and remove from pan.
Combine all ingredients, except nuts, in top of double boiler. Place over simmering water and stir until smooth. Add nuts and mix. Spread candy quickly in buttered 9 x 5-inch loaf pan. Cool. Cut in squares. Yields about 2 dozen pieces.
Blend cornstarch, sugar and salt in a large saucepan. Stir in cranberry juice cocktail. Cook and stir over medium heat until thick and bubbly. Add drained beets and orange peel. Heat and serve. Serves 10 to 12.
Preheat oven to 350°. Cut zucchini lengthwise in half. Scoop out inside and leave 1/2-inch thick shell. Save inside and cut into pieces (small). Place zucchini, cut side down, in pan large enough to hold it, and fill pan with one-inch deep of hot water. Put in oven and cook until shell softens some (between 5 and 10 minutes). While zucchini is softening shell, do the following:
Dissolve yeast in water. Combine milk, shortening, sugar and salt. Cool to lukewarm. Add eggs and half of flour and yeast mixture. Beat 2 minutes at medium speed. Blend in remaining flour. Place in oiled bowl. Refrigerate at least 2 hours. Form into rolls. Score each roll; brush with melted butter or margarine. Fold over and place in oiled pan and brush tops. Let rise until doubled. Bake at 375° for 15 minutes.
Mix all but instant potatoes together in a saucepan, stirring constantly until mixture comes to a boil and thickens. Season to taste.
Preheat oven to 350°. Press dough evenly in a greased 13 x 9 x 2-inch baking dish. Beat cream cheese, egg, sugar and lemon rind with mixer until smooth. Spread cheese mixture over cookie dough. Dollop blueberry pie filling on cheese and swirl with knife. Bake at 350° for 35 minutes. Cool, cut and refrigerate.
Cook over a slow fire. Must cook at least 3 hours to tenderize. I favor a charcoal smoker with a water pan. Use hardwood briquets, as they burn slower. Use soaked hickory chips and add hourly. Season ribs with lemon pepper. Baste every 30 to 45 minutes with barbecue sauce. Last 30 minutes baste with honey mixture which has been cut with lemon juice. Serve ribs while still hot.
Pour all ingredients except butter into loaf pan and mix well. Pour butter over top and bake at 375° for 35 minutes. Serve warm.
Heat oven to 400°. Melt butter in 2 1/2-quart glass dish in oven. Add fruit and mix with butter.
Mix all ingredients thoroughly with a whisk or whip. Pour into a sterilized bottle; cover and chill. Serve as you like. Expiration date is the same as the eggs used. Makes approximately 1/5 of Bailey's.
Dissolve Jell-O in one cup of boiling water. Add pineapple and blueberries. Chill until set. Sprinkle pecans on top.
Cook egg, salt, sugar and vinegar until thick. Add margarine. Serve over shredded cabbage.
Combine chicken, soup, water chestnuts, spaghetti, 1/2 cup Cheddar cheese, 1/2 cup Parmesan cheese, milk, pimiento and soy sauce; mix lightly. Spoon into 1 1/2 quart casserole. Bake at 350° for 45 minutes. Top with remaining cheese and additional Parmesan cheese; continue baking until cheese melts. Makes 6 to 8 servings.
Brown and drain hamburger. In casserole dish, layer hamburger and onion soup mix, then frozen Tater Tots. Mix soups and milk. Pour on top. Bake at 350° for 45 minutes. Top with cheese. Bake 15 minutes longer.
Boil water, sugar and cloves for 10 minutes. Add the lemon and orange juice. Add to tea.
Blend ham, cheese, pecans and seasoning. Shape into a roll. Sprinkle paprika generously on wax paper. Roll log to coat evenly with paprika. Wrap in wax paper; chill overnight. Slice to serve or spread on crackers. (This even makes a good sandwich.)
Butter large cookie sheet or spray with Pam. Combine nuts, sugar and corn syrup in medium size heavy pan. Bring to boiling over medium heat, stirring constantly, 10 to 15 minutes. Boil without stirring until it reaches 295° on a candy thermometer, about 15 to 20 minutes. Remove from heat and stir in baking soda (mixture will foam up). Stir quickly until blended and quickly pour onto cookie sheet. Spread with thin spatula as thin as possible. Cool completely. Break into pieces and store in airtight container.
Cream sugar and shortening until fluffy; stir in eggs, pumpkin and water. Mix well. Blend in dry ingredients, except nuts and raisins. Add nuts and raisins; stir well.
Brown pork slightly in hot fat. Add water; cover and cook slowly 1 hour. Combine brown sugar, cornstarch, salt, vinegar, pineapple juice and soy sauce. Mix. Cook until slightly thick, stirring constantly. Pour over hot, cooked pork. Let stand 10 minutes. Add green pepper, onion and pineapple chunks and cook only 2 or 3 minutes. Serve with hot fluffy rice. (Chinese noodles are good with it, too.)
Melt butter. Slowly add flour to butter. Add broth and water. Add remaining ingredients, stirring as much as possible. Simmer on low heat for 15 minutes.
Brown rice in olive oil until brown. Remove from pan. Saute onions, garlic, sausage, peppers in olive oil and whatever other vegetables and raw meat you use. Add rice, chicken broth and paprika (adjust quantity) and bring to boil. Add saffron, pinch only, boil 8 minutes. Add shellfish. Bury shellfish in rice. Simmer until rice absorbs all liquid. Do not cover.
Toast pecans in 350° oven for 8 to 10 minutes. Mix pecans, chicken, celery, onions and bacon in large bowl. Add mayonnaise, sour cream, salt and lemon juice, tossing well. Spoon salad on bed of lettuce. Garnish with tomato wedges, cold asparagus spears or hard-boiled eggs. Serves 6 to 8.
Stir the meal into 3 cups of milk. Let this come to a boil, making a mush. Cool. Add well beaten eggs, salt, baking powder and melted butter. Bake in a medium oven 30 minutes. Serve in the dish in which the bread was baked. A casserole is the preferable type to use.
Drain pineapple and reserve 1/4 cup of juice. Combine pineapple with orange, kiwi, grapes and strawberries in large bowl. Stir reserved juice with lime peel, lime juice, honey and poppy seeds and pour over fruit.
Layer in following order in 9 x 13-inch pan: refried beans, mashed avocados (put lemon in with avocados), chopped tomatoes, onion and olives. Mix together sour cream, mayo and taco seasoning; spread over top for fourth layer. Add grated cheese. Dip with chips and enjoy.
Mix together first 4 ingredients. Form into 1 inch balls and place 2 inches apart on ungreased cookie sheet. Bake at 350° for 9 to 11 minutes or until golden brown. Take out of oven and immediately plant a kiss in the center of the cookie. Let cool and eat.
Fry wings in oil; do not batter. Combine hot sauce, margarine and seasonings in saucepan on very low heat. Add vinegar. Pour sauce over wings in a bowl with a lid. Shake and enjoy.
Saute mushrooms, onions, and pepper in butter. In crock-pot or Dutch oven, cook smoked sausage until heated thoroughly. Add sauteed vegetables, kraut, tomatoes, salt, and pepper. Cook in crock-pot on high 3 to 4 hours. In Dutch oven, cook about 1 1/2 hours.
Heat oven to 400°. In medium bowl, stir together flour, corn meal, sugar, baking powder and salt. Stir in remaining ingredients just until moistened. Pour into greased 9-inch square baking pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.
Mix together and cook over medium heat until it forms a ball (it will be thick); cool, knead and its ready to play. Caution: it's definitely not for eating.
Arrange lettuce leaves in a large salad bowl. Mix ham, vegetables and fruit and pile on lettuce. Mix yogurt and mustard and spoon over vegetables. Sprinkle with chopped parsley.
In large skillet over medium heat and in hot butter, cook onion until tender, about 5 minutes. Add scallops, mushrooms, wine and lemon juice. Reduce heat to medium low; cover and cook until scallops are just tender, about 10 to 15 minutes, stirring occasionally.
Fry bacon just until crisp. Add diced onion; saute until tender, but not brown. Mix the tomatoes and sauerkraut. Add sugar; mix again. Add the bacon and onion mixture. Bake for 2 hours or so at 325°.
In medium bowl, combine sour cream, mayonnaise and seasoning. Stir in onions, spinach, water chestnuts and red peppers. Cover and refrigerate to blend flavors. Serve with crisp vegetable dippers, assorted crackers or bread.
Wash mushrooms, remove stem from each cap by twisting. Arrange caps, stem-side-up, in 3-quart (13 x 9-inch) glass baking dish; set aside. Chop stems fine. Place stems, onions and butter in medium glass mixing bowl. Microwave for 3 minutes on Roast or until onions are tender. Stir in sour cream; add cream cheese. Microwave for 2 1/2 minutes, on Roast, or until cream cheese is softened; stir well. Divide mixture into four (6-ounce) custard cups. Stir ingredients from one of the variations into each cup. Fill mushrooms caps with one of the cream mixtures. Microwave for 5 to 6 minutes on Roast, or until hot. Makes about 36 mushrooms. Roast = 70% power.
Sift flour, baking powder, salt, 3/4 c. sugar, and brown sugar together. Cut in the shortening with pastry blender. Beat egg with milk and vanilla in separate bowl. Stir into dry ingredients. Pour into lightly greased square pan. Cover dough with apple slices arranged in rows. Sprinkle with 1/2 c. sugar, cinnamon, coconut and drizzle with melted butter. Bake 350 degrees for 30-35 minutes. Serve with whipped cream or ice cream.
Mix with milk and bake in a warm oven in loaf pans. Keep the dough fairly moist but easy to handle.
Line bottom of Pyrex dish with angel food cake, broken in bite size pieces. Prepare vanilla pudding according to instructions on box. (I use a little less milk to make the pudding a little thicker.) Put in refrigerator until cold.
In large mixing bowl, combine all ingredients except walnuts. Blend on low speed of mixer until moistened. Beat on high speed 1 minute. Stir in nuts. Pour into greased and floured 13 x 9-inch pan. Bake 35 to 40 minutes. Cool. Frost with Cream Cheese Frosting.
Preheat oven to 400°. Place peas in heavy medium saucepan and add enough water to cover by 2 inches. Let stand with garlic for 1/2 hour, then boil until peas are tender, about 1 hour, adding water, if necessary. Drain and place in food processor with remaining ingredients except for the cheese and onions. Pulse until smooth, and season with salt and pepper. Place in 8-inch pie plate and warm in oven at 400° for 20 minutes. Sprinkle with cheese, wait until melted, and then garnish with the green onions. Serve with white corn chips.
Brown sausage. Add onion and cut cheese into blocks. Add tomatoes (drained). Cook on stove until all ingredients are blended well. Either serve cool or transfer to crock-pot. Serve with tortilla chips.
Sift flour, soda, nutmeg and salt together. Cream shortening and gradually add sugar. Cream until fluffy. Add eggs, one at a time, beating well after each addition. Add lemon extract. Combine vinegar and milk and add to creamed mixture alternately with dry ingredients. Roll about 1/8-inch thick on floured board. Cut and place on cookie sheet. Sprinkle with sugar. Bake at 370° for 12 to 15 minutes. Makes 4 dozen cookies.
Mix first 10 ingredients in a large mixing bowl. Mix well. Layer noodles and chicken mixture into 11 1/2 x 7 1/2-inch casserole. Top with crumbs. Bake at 375° for 30 minutes until bubbly. Let stand for 10 minutes before serving.
Mix all ingredients and pour into 2 (8-inch) unbaked pie shells. Bake at 375° for 30 minutes.
Mix 1 cup sugar, baking soda, water, oil, 1 teaspoon salt, vinegar, flour and cocoa; blend well. Fill tins 1/3 of way. In small bowl, mix the cream cheese, 1/2 cup sugar, egg and 1/8 teaspoon salt. Gradually mix in chocolate chips. Put 1 heaping teaspoonful of filling on top of other mix. Bake at 325° for 30 to 35 minutes. Best if small tins are used. Makes approximately 2 dozen.
In skillet, saute chicken in 3 teaspoons butter until brown and tender, about 1 hour and 20 minutes. Remove to hot platter. Stir flour into pan drippings. Add milk. Stir until thickened. Saute mushrooms in 2 tablespoon butter in saucepan. Season with salt and pepper. Stir in sherry. Add white sauce to mushroom mixture. Serve sauce over chicken.
Preheat oven to 350°. For cake, cream butter and sugar in a large bowl until fluffy. Add eggs, beating until smooth. In a medium bowl, combine flour, baking powder, and salt. Gradually add dry ingredients to creamed mixture, blending well. Gently fold in sour cream and vanilla. Sprinkle 2 tablespoons topping in bottom of greased and floured 9-inch tube pan. Spoon half of cake batter into pan. Sprinkle 4 tablespoons topping over batter and drizzle half of glaze over topping. Spoon remaining batter into pan and sprinkle with remaining topping. Reserve remaining glaze. Bake 1 to 1 1/4 hours or until a toothpick inserted in center of cake comes out clean. Cool in pan. Transfer to a serving plate. Reheat remaining glaze and drizzle over cake.
Rinse frozen peas and carrots under running water until separated; drain. Mix peas and carrots with remaining ingredients (except chips) in ungreased casserole or baking dish, 8 x 8 x 2-inch. Sprinkle with chips. Bake uncovered in 350° oven until hot and bubbly, 35 to 40 minutes.
In large bowl mix pudding and pineapple. Stir in oranges and fruit cocktail. Fold in whipped topping. Sprinkle with nuts and coconut. Refrigerate 2 hours before serving.
Stir all ingredients together and pour in baking dish. Cook for 1 hour at 400°. Crumble together butter and cracker crumbs. Sprinkle over top and bake 10 to 15 minutes.
Mix and place in a 2-quart casserole dish. Bake at 400° for 45 minutes.
Mix ingredients together. Bake at 350° for 12 to 15 minutes. Do not overbake because they are a soft cookie.
Brown hamburger in skillet; drain well. Add chopped onion and seasonings to taste. Stir in soup and about 1/2 can of water. Simmer for 10 minutes. Just before serving, add sour cream; heat through, but not to boiling. Great over rice or noodles.
Brown hamburger, stirring to separate meat; drain. Add onion, canned tomatoes, Tabasco sauce and salt. Cover and simmer 1 hour, stirring occasionally. Add kidney beans and reheat before serving. Yield: 4 servings. Carbohydrate 17 g, protein 22 g, fat 9 g, calories 237. One serving = 3 meat low-fat exchange, 1 bread starch exchange.
Drain juice off pineapple and add water to make 1 cup liquid. Boil juice; remove from	heat. Add jello and dissolve. Add ice cream and stir well.	Add other ingredients and pinch of salt.	Let set for at least 2 hours to congeal before serving. Will keep for some time in refrigerator.
Dissolve jello in hot water. Add thawed and drained strawberries and pineapple. Pour 1/2 of mixture in mold. Let stand in refrigerator until partly set. Put sour cream on top of mixture, then rest of jello mixture. Refrigerate until fully set.
Place in a bowl in layers in order ingredients are listed. Sprinkle bacon on top. Let stand 24 hours in refrigerator. Toss salad before serving.
Mix all ingredients. Pour into an unbaked pie shell and bake at 350° for 45 minutes or until filling is set.
Preheat oven to 400°. Melt butter in iron skillet and pour in cornmeal. Sprinkle skillet with cornmeal. Mix cornmeal mix with egg, butter and water until desired consistency. Bake until brown.
Cook pasta and drain. Stir in butter. Stir in remaining ingredients and let stand overnight.
Dissolve strawberry flavored gelatin in 2 1/2 cups boiling water. Pour 1 1/2 cups in 6-cup mold. Chill until set but not firm. Chill remaining gelatin in bowl. Gradually blend in 1/3 cup sour cream and spoon over gelatin in mold. Chill set. Repeat with lime flavored gelatin. Chill at least 2 hours. Yields 12 servings.
Melt oleo in small roaster, add Minute rice. Mix cream of mushroom soup with 3 1/2 cups water. Sprinkle 1 package onion soup mix over all. Add cut up chicken pieces or boneless chicken. Bake at 350° for 1 1/2 hours or until tender.
Simmer onions in melted butter until tender. Stir in sugar, cornstarch and salt. Add water and vinegar. Add beets and simmer for 30 minutes to blend flavors.
Cream sugar and shortening. Beat in eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture. Stir in nuts. Pour into greased wide mouth pint jars filling them half full of batter. Bake at 325° for about 45 minutes. When done, remove one jar at a time from oven, clean sealing edge and screw on lids firmly tight. The bread may be frozen by allowing it to cool in the jars and then put on lids. Screwing them on tightly and store in freezer. Makes 8 pints.
Preheat oven to 400°. In a large bowl, cream butter and sugar with electric mixer. Beat in egg and vanilla. Add baking powder and flour, one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand. Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball in a circle, approximately 12-inches in diameter and 1/8-inch thick. Dip cutters in flour before each use. Sprinkle on any candy trims before baking. Bake cookies on ungreased cookie sheet on middle rack of oven for 4 to 5 minutes, depending on size or until cookies are lightly browned. Using a spatula, remove cookies from cookie sheet and allow to cool on a wire rack.
Simmer everything, except hot dogs, until thick. Grind hot dogs, add and cook 15 minutes.
Beat eggs, sugar and milk. Add vanilla, coconut and oleo. Pour in pie shell. Bake at 350° for 35 minutes.
Brown potatoes. When almost done; add peppers and sausage. When heated through, add tomatoes. Simmer 15 minutes. Serves 4 to 6.
In a large skillet, heat butter; saute vegetables and shallots until tender, about 10 minutes. In a large bowl, combine sauteed vegetables, bread cubes, grapes, seasonings and enough pan drippings or broth to moisten (do not saturate).
Brown and drain sausage with onion. Cook noodles according to package directions. Combine ingredients in a baking dish. Bake in a preheated 350° oven for approximately 25 to 30 minutes, or until bubbly.
Combine shredded wheat, raisin bran, All-Bran and hot water. Let stand; set aside. Sift together flour, baking soda, baking powder and salt. Cream together salad oil and brown sugar. Add eggs and beat in mixture. Add flour and buttermilk. May store in covered container in refrigerator up to 6 weeks. Fill muffin pans 3/4 full. Bake at 375° for 15 to 18 minutes. Yield: 4 dozen.
Mix all ingredients. Shape into 1 large or 2 small balls. Roll in crushed pecans. Grape-Nuts cereal works well if you don't have pecans.
Mix all ingredients; form a ball. Roll in 2 packages Buddig thin sliced, chopped beef.
Preheat oven to 350°. Lightly grease a 9x5x3 inch pan and line bottom with greased waxed paper. In large bowl beat eggs with seasonings and mustard. Stir in bread crumbs, applesauce and onion. Add half the sausage and work with your hands or a fork, until evenly mixed. Work in remaining meat and firmly press into pan. Lay a sheet of foil over top and bake in center of oven for 1 hour. Remove foil and drain fat. Continue baking, uncovered for 45 minutes more.