HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute shrimp in hot butter for 2 minutes. Reduce heat and stir in parsley. Add the sherry and stir for another minute. Serve with rice. Makes 4 servings.
In large bowl, dissolve jello in hot water. Pour in crushed pineapple with juice and blueberry pie filling. Chill until set. Mix cream cheese, sour cream and sugar until smooth. Add nuts. Spread on top of jello mixture. Chill.
Soften cheeses and mix well. Add onion, dry mustard, Worcestershire sauce and Accent. Form into ball. Roll in finely chopped pecans. Refrigerate.
Fold sugar and salt into egg whites, then corn flakes, coconut and vanilla. Drop by teaspoon on greased cookie sheet. Bake in 350° oven 12 minutes.
In small saucepan, bring margarine, Coke and cocoa to a boil. Mix flour and sugar. Pour boiled mixture over flour-sugar. Stir. Add eggs and buttermilk with soda. Add rest of ingredients. Bake in 9 x 13-inch pan at 350° for 30 to 40 minutes.
Cook vegetables until just tender, following package directions. Drain well. Heat soup, milk and cheese in saucepan until cheese melts. Pour over vegetables in 2-quart casserole dish. Bake at 350° for 30 minutes.
*Please make sure you use cake flour, not all-purpose flour. Examples: Softasilk, Swan's Down.
Put all ingredients together in a mixing bowl; beat about 3 minutes. Pour into a prepared 9 x 13-inch pan; bake at 350° for 40 minutes. Cake is very moist and good with or without a topping.
Cream butter or margarine until fluffy. Add molasses and sugar; stir in eggs. Add remaining ingredients. Spread mixture in 13 x 9-inch pan. Bake at 350° for approximately 30 minutes. Cool in pan and then cut into squares. Makes approximately 2 dozen.
Mix stuffing mix and margarine together. Grease 13 x 9 pan, then place chicken in it. Put cheese over chicken. Cover with soup, then layer stuffing mixture over top. Bake at 325° for 35 minutes.
Mix and store in a large covered container. Use 1/3 cup mix to 1 cup boiling water. Makes 50 cups of hot chocolate.
With scissors, snip bacon into 1-inch pieces into 3-quart casserole. Microwave at High 3 minutes, until crisp. With slotted spoon, remove bacon to paper towels to drain. To drippings in casserole, add vinegar, sugar, salt, pepper and tarragon. Microwave at High 2 to 3 minutes to boil. Stir in celery and onion. Gradually add lettuce to hot dressing, tossing to coat each piece, just until slightly wilted. Add orange segments and crisp bacon pieces and toss again lightly. Serve immediately.
Shape in rolls and roll in xxxx sugar. Wrap in foil and keep in refrigerator at least 24 hours before slicing. Store in refrigerator.
Cut up chicken and remove skin. Boil chicken in water with ginger. Mince garlic and onion. Remove chicken from water and add rice. Simmer. Stir often. Add water as needed. Remove chicken from bone and cut into small pieces. Mix garlic, onions and chicken. Add rice. Simmer, stirring often. Soup will thicken as rice cooks. Add salt or soy sauce to taste. Soup should be thick.
Mix first 3 ingredients in a bowl. In another bowl, blend remaining ingredients 1 minute at low speed; 4 minutes high speed. Blend apple mixture into batter by hand or with mixer. Bake at 350° for 1 hour and 20 minutes. Let stand for 1/2 hour out of draft (angel food pan preferable).
Slice, crumble, chop or shred first 8 ingredients in separate bowls. Layer ingredients, beginning with lettuce or spinach. Lettuce or spinach will be layered in between other ingredients. Mix mayonnaise and sour cream together. Amount will depend on size of bowl, since the mayonnaise mixture is spread across the top of the salad, sealing edges. Let sit in refrigerator overnight. Mix together just before serving. Add cherry tomatoes, if desired.
Stir 6 to 8 peaches in blender until pureed. In mixer bowl, cream together sugar and shortening. Add dry ingredients and peach puree; mix thoroughly. Add vanilla and nuts; stir until well blended. Have oven preheated to 325° and 2 loaf pans well-greased and floured. Divide batter equally between 2 pans. Bake at 325° for about 50 minutes to 1 hour. Let bread cool in pans for a bit before removing. Makes 2 loaves.
Lightly oil an 2-quart casserole and put peaches in. Sprinkle with sugar, nutmeg and cinnamon. In a small bowl, mix margarine and sugar until well blended. Add flour, baking powder, salt and juice or milk. Mixture may be a little thin. Pour over the peaches. Bake 1 hour in a 350° to 375° oven.
Combine cheeses, mixing well. Add next 3 ingredients, mixing well. Cover and chill at least 1 hour. Cut pocket bread rounds in half. Line each half with lettuce and fill with 1/4 cup cheese mixture. Yields 8 servings (about 211 calories per serving).
Mix all ingredients except green beans, zucchini and cheese in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 15 minutes. Stir in green beans and zucchini. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes or until macaroni and vegetables are tender. Remove bay leaf. Sprinkle each serving with cheese. Makes 5 servings.
Mix first 3 ingredients plus a small amount of cool whip until thoroughly mixed. Pour into a graham cracker crust and top with remaining cool whip. Set in refrigerator for about 1/2 hour before serving.
Stir soup (do not add water) over medium heat, until smooth; add milk and pepper. In buttered 1 1/2-quart casserole, alternate layers of potatoes, onion, sauce and cheese. Dot top with butter; sprinkle with paprika. Cover and bake at 375° for one hour. Uncover and bake 20 minutes more. Makes 4 generous servings.
In a bowl, combine flour, sugar and salt. In another bowl beat eggs; add milk and oil. Add to dry ingredients and stir until smooth. Fold in apples.
Day Before: Bake or steam chicken until moist and tender. Cool and cut into chunks. Wash and slice the celery; cut the grapes in half longwise. Pour all of the ingredients in separate containers in the coldest part of your refrigerator.
Place rolls on pizza pan; press together, then bake in 350° oven until light golden brown. Cool. Spread onion dip over crust and spread veggies on crust; sprinkle with shredded cheese and chopped egg.
Prepare first 3 packages of Jell-O separately using 1 cup hot water and 1/2 cup cold water for each. Chill until firm in separate 8 x 8 x 2-inch pans.
Cream butter; add sugar and syrup slowly. When well mixed, add eggs, beaten with salt. Mix well. Stir in pecans and vanilla. Turn into unbaked pie shell and bake in moderate 350° oven for 45 to 50 minutes.
Dissolve jello in the usual manner. Set in refrigerator until it begins to congeal. Whip cream; add mayonnaise and whip again. Add pineapple, nuts, whipped cream and mayonnaise to jello. Stir until well mixed. Chill until jelled.
Combine sugar, water, salt and light corn syrup in a 2-quart glass measuring cup. Bring to a boil in microwave (approximately) 3 minutes. Stir and add peanuts. Cook 7 to 9 minutes more or until soft ball stage (234°). Remove from oven; add butter, vanilla and red food coloring. Cool and beat until creamy. Drop by tablespoons onto greased cookie sheet or make into two large patties.
Cook broccoli and drain. Mix broccoli, soup and cheese. Microwave until cheese is melted. Stir and mix well. Serve with Triscuits or any snack cracker.
Mix together well and pat into a jelly roll or pizza pan. Bake at 350° until edges begin to brown, approximately 15 minutes. Cool completely.
Rinse beans and drain well. Remove stems of spinach. Wash cabbage and spinach. Cut spinach and cabbage leaves into thin strips and steam, with only the water left on the leaves after washing, until tender but not soggy. Drain and set aside. Cut carrots, potato, onion, celery and string beans into small pieces. Chop together parsley, garlic and bacon or pancetta.
Cook macaroni and drain. Rinse in cold water; drain. Combine macaroni and oil; toss lightly. Layer eggs, lettuce, macaroni, ham, peas and cheese in salad bowl. Combine mayonnaise and remaining ingredients and mix well. Spread mixture evenly over the salad, sealing to edge of bowl. Cover tightly and chill 12 hours or more. Toss gently before serving.
Mix eggs, corn, baking powder, buttermilk, vegetable oil and corn meal together. Pour 1/2 of batter into well-greased skillet or casserole dish. Sprinkle peppers, cheese and 1 full cup of scrambled hamburger meat over the 1st half. Pour on remainder of batter and sprinkle the top with cheese. Bake at 350° for 50 to 60 minutes. Let stand 5 minutes before serving.
Bring sugar and Karo to boil, stirring. Mix peanut butter and Cocoa Krispies together. Add mixtures together. Roll into balls. Dip in melted almond bark chocolate (this is optional).
Brown and drain ground beef. Stir in remaining ingredients. Simmer. Serve over yellow rice.
Chop onion and peppers in food processor. Add tomatoes and process a few seconds. Warm oil, vinegar, salt and Accent in saucepan until salt dissolves. Mix together and add cilantro.
Cook sweet potatoes in boiling water with skins on for 45 minutes or until tender. When cool to touch, peel and mash. Combine sweet potatoes, sugar, eggs, vanilla, milk and butter. Beat with electric mixer on medium speed until smooth. Spoon mixture into a greased 12 x 8 x 2-inch baking dish. Combine 1/3 cup brown sugar, pecans, flour and 2 tablespoons butter; sprinkle mixture over casserole. Bake for 30 minutes in a 350° oven.
Mix cheese and sausage. Add Bisquick mix and mix well. Form into balls and bake in oven at 350° for about 10 minutes. Serve warm.
Put all ingredients, except the ice cream, into the blender and process until smooth. Add the ice cream. Cover and stir. Yields 2 servings.
Mix all ingredients and bake, uncovered, at 350° until bubbly (about 45 minutes).
In a bowl combine dried onion and apple juice. Stir in egg, bread crumbs and apple. Add sausage; mix well. Shape into four 4-inch patties. Place in a greased, shallow baking pan. Bake in a 350° oven for 25 to 30 minutes or until done. Serve burgers on lettuce leaves with slices of onion and tomato. Makes about 4 servings.
Mix milk and lemonade together. Add Cool Whip. Place into pie shells. Keep in refrigerator.
In a skillet, melt butter. Saute onion. Add toast, torn into pieces. Stir to soak up butter. Pour in eggs, salt and pepper. Cook until firm.
Mix well with wire beaters. Grease a deep baking dish and bake at 375° for 45 minutes or until firm.
Early in the morning, slice onions. Mix milk with eggs. Dip rings into egg milk mixture then into any popular pancake cornmeal mix, lay them on brown paper to dry until dinner time. Heat deep fryer to 360 degrees. Dump in rings as you would French fries.
Pour marinade over 1 1/2 pounds salmon (thawed); marinate in refrigerator for 2 hours or more, turning once. Brush remaining marinade on salmon while grilling. Serves 6.
Mix the flour, sugar, nuts and stick of margarine together with pastry blender or fork. Spread in a 9 x 13-inch pan. Bake for 10 to 15 minutes in a 350° oven. Cool in refrigerator.
Cream butter and sugar; add Crisco and cream well. Add egg yolks and beat well. Sift flour and soda together. Add to mixture, alternating with buttermilk. Stir in other ingredients except egg whites. Beat egg whites until stiff and fold in mixture. Bake in 3 (9-inch) pans at 350° for about 30 minutes or until center springs back when lightly touched.
Peel apples, oranges and bananas. Cut into bite size pieces. Mix sugar with mayonnaise. Pour over fruit and stir together. Chill before serving.
Combine puddings and milk. Beat until thick. Add Cool Whip and blend. Put layer of graham crackers in a 13 x 9-inch pan. Alternate layers of pudding and crackers. End with crackers on top. Combine sugar, cocoa and Pet milk. Bring to a boil and cook for 1 minute. Remove from heat and add vanilla and butter; let cool. Beat until thick. Spread over top of crackers. Refrigerate overnight.
Combine and cook the first 3 ingredients over low heat until it comes to a boil. Add Jell-O (let cool). Have cream cold; beat until stiff. Add sugar and lemon juice. After first mixture cools, fold into whipped cream; pour in dish lined with vanilla wafers. (Alternate same as for banana pudding.)
Saute onions in small amount of oil in heavy pan until transparent. Add meat and cook until brown, approximately 5 minutes). Reduce heat to low and add remaining ingredients. Simmer for 2 hours, stirring occasionally.
Blend first 4 ingredients, sift the flour and spices, add the prunes, buttermilk and soda. Pour into a bundt pan and bake at 350° until done, when knife comes out clean.
Cook over low heat. Stir constantly until mixture leaves sides of pan. Cool. Knead. Add food coloring (15 to 20 drops). Provides fun for kids of all ages.
Heat oil in pan. Add onions and pepper. Cook until tender. Add okra; cook 5 minutes, stirring occasionally. Add corn and tomatoes. Cover and simmer for 15 to 20 minutes. Makes 4 servings.
Melt butter. Add sugar and bring to a boil, stirring constantly. Add dates. Cook for 5 minutes or until dates are tender and mash. Remove from heat. Cool a few minutes. Add hot mixture, a spoonful at a time, to egg mixture, stirring rapidly. Boil for 2 minutes longer. Remove from heat. Pour over Rice Krispies. Cool and shape into balls. Roll in coconut and chill.
Pour cranberry juice, pineapple juice, lemonade, apple juice and orange juice into 30-cup electric percolator. Place spices in basket. Perk through complete cycle. Let stand 1 hour. Serve.
Cook squash and onion until tender; drain well. Stir in margarine. Add mayonnaise and 1/2 cup grated cheese. Crush crackers; add 1/2 cup to mixture. Add beaten egg, cayenne pepper, salt and black pepper; mix well. Top with 1/2 cup cheese and 1/2 cup crushed crackers. Bake in a 350° oven for 30 minutes, or until brown.
Mix all ingredients. Bake in a greased 10-inch pie pan at 350° for 25 to 30 minutes.
Peel and mash avocado; blend in lemon juice, onion juice and seasonings. Stir in sour cream. Taste and adjust seasonings. Peel tomato, cut into small pieces and remove seeds. Add tomato as a garnish. Great with all kinds of chips.
Beat egg whites until stiff. Add sugar slowly. Stir in remaining ingredients. Cover 2 cookie sheets with waxed paper. Drop by teaspoonfuls close together on waxed paper.
Cook bacon until crisp and remove from grease. Add onion to grease and cook until tender. Add bacon (crumbled) back to grease and onion mixture. Bring to high heat and pour over raw ground beef; mix together. Cook rice, drain and add to ground beef mixture. Salt and pepper to taste.
Beat egg. Add sugar and Crisco in hot water, grated orange and orange juice. Mix well. Sift flour, salt, baking soda and baking powder. Add to liquid mixture. Mix well. Add cranberries and nuts. Put in greased bread pan and let rise 3/4 hour. Bake 1 hour and 10 minutes at 325°. Remove from pan after 10 minutes.
In a bowl, beat Egg Beaters until frothy. Beat in the sugar, vegetable oil and the vanilla extract. Beat until thick and lemon colored. Stir in zucchini, carrot and flour which has been sifted with cinnamon, soda, salt and baking powder.
Cook beets until almost tender. Peel and slice. Combine rest of ingredients. Bring to a boil. Place in jars and seal.
Combine the first 5 ingredients. Spear meat in several places and place in Ziploc bag. Pour marinade over meat; refrigerate for 8 hours. Turn occasionally. Drain and reserve marinade. Place on rack in baking pan. Bake at 425° for 30 to 45 minutes. Baste occasionally. Serve with remaining marinade. Makes 12 to 15 servings.
Preheat oven to 325°. Combine cake mix, 1/2 the amount of water on package directions, eggs, oil and baking soda in mixer bowl. Beat until mixed well. Add 1 1/2 cups walnuts and bananas; mix until stiff. Pour into 9 x 13-inch baking pan, sprayed with nonstick cooking spray and floured. Frost with any cream cheese icing; sprinkle with remaining 1/2 cup walnuts.
Brown chops on both sides and place around sides of baking dish. Add rice to center of dish. Place remaining ingredients in pan. Stir to combine well. Pour over chops and rice. Cover and bake at 400° for 45 minutes.
Combine sugar, margarine, and eggs. Combine soda, buttermilk, and all flavorings. After sugar, eggs, and margarine are blended, add buttermilk mixture (1/3 of it at a time) with 1 cup flour at a time, blending well. Start in a cold oven with a pan of water underneath. Bake at 350° in a buttered and floured Bundt cake pan, for about 1 hour and 20 minutes, or until done. Using toothpick for testing. Remove from pan as soon as you remove from oven.
Combine first 5 ingredients in a small dish, stir well. Combine egg white and milk in a small bowl. Dip each drumstick in milk mixture; dredge in breadcrumb mixture. Place drumsticks in a 13 x 9 x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350° for 40 to 45 minutes or until done. Yield: 4 servings (196 calories per serving). Fat: 5.8 grams per serving.
Brown ground beef in skillet. In a mixing bowl, blend soups, soy sauce and water. Place celery, onion, bean sprouts and chestnuts in bottom of buttered 9 x 13-inch casserole. Pour the blended soup mixture over vegetables. Spread browned meat over top. Sprinkle rice over meat. Bake 2 hours and 15 minutes in 325° oven with lid on casserole or pan. Stir with fork once or twice last 15 minutes of baking.
Beat lemonade into Cool Whip. Spread in pie shell. Chill 3 to 4 hours.
In a mixing bowl, combine eggs, sugar, cream and half and half. Stir in baking powder, nutmeg and salt. Stir in enough flour to make a soft dough. Roll out, cut and fry in 365° fat.
Melt the butter in a double boiler. Stir in flour, pepper, salt and cheese, then stir until thoroughly blended and smooth. Add the milk gradually while stirring and cook over boiling water until smooth and thickened, stirring constantly. Makes one cup sauce.
Melt butter, add flour and slowly brown. Mix in onion. Add water little by little and stir constantly. Season. Bring to a boil. Strain before serving.
Brown ground beef and onions until done. Mix together 1/2 can Ro-Tel, mushroom soup and Ranch beans. Crush Doritos. Spread some in the bottom of pan. Top with ground beef and add soup mixture. Top with cheese. Continue layering. Top with chips. Bake at 350° for 30 minutes.
In medium saucepan, combine brown sugar, cocoa and salt; blend in evaporated milk. Cook over medium heat, stirring constantly until mixture comes to a boil. Cook gently 3 to 4 minutes, until mixture thickens, stirring frequently. Remove from heat; stir in butter and vanilla.
Cook noodles until tender in salted boiling water with oil added to prevent sticking. Drain. Melt butter over medium heat. Add cheese, sour cream, cream and beaten egg gradually and blend until slightly thickened. Add pasta noodles, salt and pepper to taste and toss lightly. Garnish with additional cheese. You may add steamed broccoli and shrimp for a lovely variation. Buon appetito!
Thaw peas. Drain fried bacon on paper towel. Combine all ingredients. Serves 4 to 6.
Cream the sugar and butter until light. Add eggs and mix well. Dissolve the soda in the buttermilk. Add the flour (which has been sifted with the cinnamon) to the sugar and egg mixture. Add buttermilk mixture. Blend in the jam. Bake in a greased shallow baking dish about 40 minutes in a 325° oven. Cut in squares and top with sauce.
Saute onion and barley until lightly browned. Add 2 cups chicken broth. Cover and bake for 30 minutes at 350°. Add mushrooms and 2 cups more broth. Bake, uncovered, 45 minutes more at 350°. Add more broth if needed, cover with slivered almonds and bake another 45 minutes. Total baking time: 2 hours. Serves 8.
Divide dough in half about 1/4-inch thick. Cut into 3 1/2 circles. Mix cinnamon and sugar. Dip each marshmallow into butter, then into cinnamon-sugar mixture. Wrap each dough circle around marshmallow, pinching together tightly at the bottom. Dip roll in butter, then in cinnamon-sugar mixture. Place in greased muffin cups (2 3/4-inch diameter). Let rise until double.
Blend salad dressing, cake mix and eggs at low speed with electric mixer until moistened. Beat on medium speed 2 minutes. Add apples and raisins. Spread into greased 13 x 9-inch baking pan. Bake 25 to 30 minutes or until wooden pick comes out clean.
Place all ingredients through parsley in large soup pot. Bring to a boil and simmer until soft. Strain juice in a colander, pressing to extract all liquid or put through a juice machine. Flavor to taste with the seasonings. Can according to current instructions. Makes 12 quarts.
Cook chicken. Cool. Cut into bite-size pieces. Mix with soups, sour cream, and 1 cup broth. Put in large pan. Pour herb mix on top. Melt butter and 1 cup broth together. Pour evenly over top of dressing. Cook 1 hour at 350 or until hot and bubbly. For extra kick add 1 can rotel tomatoes to chicken, soup and sour cream and broth.
Cook first 3 ingredients over moderate heat in medium saucepan, stirring until thick. Remove from heat; cool. In large mixing bowl combine remaining ingredients. Add chocolate mixture and blend gently but thoroughly. Pour into well-greased and floured Bundt-tube pan. Bake at 325° for 1 hour. Serve warm, topped with Hard Sauce.
Cream butter, oil and sugar well. Add eggs, one at a time, beating well. Add seasoning and flour, blending well. Add 7-Up. Grease and flour tube pan. Bake at 350° for about an hour.
In large bowl, combine all ingredients. Press mixture into an ungreased 9 x 5 x 3-inch loaf pan. Cover with a good layer of catsup. Bake at 350° for 1 1/2 hours. Drain off excess fat. Invert loaf onto serving dish. Let stand several minutes before slicing.
Prepare cake mix as directed on box. While cake is still warm, poke holes in it with handle of wooden spoon (about 4 holes wide). Then pour your condensed milk and caramel topping over the holes. For a more moist cake you can let it set overnight. Serve with whipped topping.
Gently sort, rinse and drain fresh berries. Place them in a large pot with the sugar and lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium-low and stir occasionally. This juicy mixture will thicken while it simmers. Skim off foam. Be careful not to overcook or it will become tarry. Fills 8 wide-mouth, one-pint jars.
In a large bowl, combine beef with bread crumbs, onion, tomato sauce, egg, 3 teaspoons Worcestershire sauce and salt. Shape into 6 individual meat loaves. Place in a shallow baking pan. Bake at 350° for 25 minutes. Increase oven temperature to hot 425°. Mix pineapple with remaining teaspoon Worcestershire sauce. Spoon on top of each loaf. Return to oven. Bake 15 minutes more.
Melt butter and saute green peppers and onions. Add zucchini, bread crumbs, Romano cheese, salt and pepper. Turn into 1 1/2-quart covered casserole. Bake at 375° for 20 minutes. Add tomatoes and bake 10 minutes more. Melt Cheddar cheese on top and serve.
In a large saucepan, combine all vegetables and seasonings and water; cook until tender. Combine mix and flour; pour in vegetables. Stir until soup thickens. Dice cheese and add to soup mixture until smooth. Recipe will double. Easy to freeze.
Put in a 9 x 13-inch pan. Spread hash browns in bottom of pan. Drizzle 1/2 of melted butter over. Sprinkle 1/2 cup onion over. Mix soup, cheese and sour cream together; put over. Mix cornflakes with rest of butter. Sprinkle that over top. Bake at 350° for 45 minutes.
Break tuna into chunks. Combine butter, milk, salt and sauce mix; heat. Add noodles and tuna and mix lightly. Sprinkle cheese over top. Cover and simmer 5 minutes or until heated through.
Combine sugar and egg in a double boiler; stir well. Add butter and remaining ingredients, stirring well. Bring water to a boil. Reduce heat to low; cook, stirring constantly, until smooth and thickened. Serve warm over pound cake. Yields 1 1/3 cups.
Mix instant pudding according to directions on box and set aside. Take angel food cake and break into small pieces in bottom of dish. Next slice the strawberries on top of cake, then add the instant pudding and top with the Cool Whip. Let this sit in the refrigerator for a few hours or even overnight before serving.