HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean shrimp and put through blender. Drain tofu well and mix with shrimp and remaining ingredients. Drop by teaspoonful into deep oil until puffed and golden brown. Drain. Serve or use as a garnish.
Dice the fish in small pieces and cook in salted water with the potatoes and onions until cooked. Leave in the water, add canned milk and season with butter and pepper.
Cook green beans until done, but still firm. Drain. Add onions, salt, pepper, oil and vinegar. Toss. Serve at room temperature or chilled.
In a 6-quart Dutch oven, heat the oil over moderately high heat. Add the beef and cook, stirring frequently, for 8 minutes or until browned. Lower heat; stir in green pepper, onion and garlic and simmer, uncovered, for 5 minutes, stirring occasionally. Stir in tomatoes, corn, Worcestershire, pepper, chili powder and cayenne and bring to boil. Lower the heat; cover and simmer 15 minutes. Add the squash; simmer 5 minutes longer or until vegetables are tender. Any extras may be frozen up to a month. Makes 6 servings.
Pour water over oatmeal and let stand 10 minutes. Add sugar and oleo; stir until oleo melts. Add eggs and mix. Sift dry ingredients. Add and mix. Add half of the chocolate chips to batter and pour into pan. Sprinkle rest of chocolate chips on top. Bake at 325° to 350° for 30 minutes or less.
Combine all ingredients, except catsup; mix slightly. Pat thoroughly, shape meat mixture into loaf pan. Bake in moderate oven about 1 hour and 15 minutes. Pour catsup over top and bake until done.
Boil chicken in 8 cups of water. Dice into small bite-size pieces (save broth). Spray 9 x 13-inch baking dish with Pam. Place dressing mix in casserole dish. Moisten with chicken broth. Layer chicken over dressing. Mix soups with 3/4 can of chicken broth and pour over chicken and dressing, making sure all chicken is covered. Bake at 375° for 30 to 35 minutes.
Sprinkle zucchini with salt. Let stand 15 minutes. Squeeze out liquid. Saute onions in oil until soft. Remove from heat and combine with remaining ingredients, except margarine. Put into 9 x 13-inch pan. Dot top with margarine before baking. Bake in preheated 375° oven for 1 hour. Cover during last 15 minutes. Cut into squares. Serve hot. Yield: 12 to 15 squares.
Mix tomato juice and egg. Add crab, bread crumbs, parsley, lemon juice, salt, Worcestershire sauce and pepper. Mix thoroughly. Roll into 18 fingers. Wrap each roll with 1/2 slice bacon; fasten with wooden toothpicks. Broil for about 10 minutes, turning often to brown evenly. Serve hot.
Dissolve cube in 1/2 cup water in saucepan. Add beans and simmer until tender. Add pepper. Serves 6. Good for diets, no fat.
Mix all together and drop by spoonful in buttered frying pan. Brown both sides and serve hot.
Cut peppers in half lengthwise. Remove seeds and wash. Combine beef, cooked rice, onions, salt, pepper and 1/2 can tomato sauce. Pile mixture into peppers in large baking dish. Pour sauce over each pepper. Cover tightly and bake at 350° for 1 1/4 hours, basting occasionally.
Peel and cube potatoes; cook with onion and bacon pieces in water. When done, mash ingredients. Do not pour off liquid as this retains valuable flavor and vitamins. Add milk and stir in butter, salt and pepper to taste. Heat thoroughly, but do not boil, as this may cause milk to curdle. Serves 4.
In a large bowl combine milk and water. Add pudding mix and beat well. Chill for 5 minutes. Fold whipping cream into pudding mix after it has chilled and set.
Combine sugar, egg and shortening. Mix well. Combine dry ingredients. Beat two together, adding the milk as you beat. Bake in a "moderate oven" for about 30 minutes.
Dissolve raspberry and lemon-flavored gelatins in boiling water. Stir in frozen raspberries, breaking up large pieces with fork. Stir in cranberry-orange relish. Slowly pour in lemon-lime beverage. Stir gently and pour into a 6 1/2 cup mold.
Beat margarine at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add egg whites, beating until blended. Stir in vanilla. Combine flour and cocoa. Add to margarine mixture, stirring until blended. Stir in marshmallows. Spoon batter into an 8-inch square pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. (Do not overbake.) Sprinkle with chocolate morsels and cool completely on a wire rack. Cut into 9 squares. Combine caramels and water in a small, heavy-duty zip top plastic bag. Seal bag. Microwave at Medium-high 45 seconds or until caramels melt. Knead bag to blend caramels and water. Snip a tiny hole in corner of bag. Drizzle mixture over brownies. Yield: 9 brownies; 197 calories/brownie, 6.8 g of fat/brownie, 0 mg cholesterol and 82 mg sodium.
Mix first 6 of ingredients in medium bowl. Add chicken and toss to coat evenly. Heat 2 teaspoons vegetable oil in roasting pan in oven for 5 minutes. Add chicken and bake 40 minutes, turning wings after 20 minutes.
Unfold pastry. Roll each sheet into a 14 x 12-inch rectangle on a lightly floured surface. Cut sheets of pastry into 7 x 6-inch rectangles, then cut edges off to make a circle. Spread Allovette cheese evenly over the pastry. Sprinkle chicken breasts with salt and pepper. Lightly moisten pastry edges with water. Fold ends over chicken. Fold sides over and press to seal. Place seam side down on a lightly greased baking sheet.
Toss together veggies, bacon, nuts and grapes. Mix sugar, mayonnaise and vinegar for dressing. Pour dressing over mixture and stir gently. Refrigerate overnight or several hours for flavors to mix.
Mix cinnamon and 2 Tbsp. flour, toss with apples. Put in pie shell. Sprinkle with small amount of water. Mix together butter, brown sugar, and flour till crumbly. Place on top of apples.
Cake Toppings: Frost cakes with fruit pudding, softened cream cheese, jam or spread and spoon on topping.
Heat oven to 375°. In a small bowl, blend cream cheese and powdered sugar until smooth; stir in pineapple, walnuts, orange peel and vanilla. Separate dough into eight triangles. Place each triangle in ungreased muffin cup; press dough to cover bottom and sides, forming a 1/4-inch rim. Spoon 1 teaspoon coconut into each cup. Spoon 1 rounded tablespoonful pineapple mixture into each cup. Bake at 375° for 10 minutes. Remove from oven; sprinkle with remaining coconut. Return to oven; bake an additional 3 to 8 minutes or until crust is golden brown. Cool 5 minutes; remove from pans. Store in refrigerator. Serves 8.
Preheat oven to 400°. Cream together in a small bowl the butter, sugar and cinnamon. Roll out biscuits. Spread cinnamon mixture on biscuits. Roll up and place on greased pie pans. Bake 12 to 15 minutes.
Mix the ingredients together. Beat egg whites until stiff. Fold in meat mixture. Bake 1 hour at 350°. Remove grease.
Cook chicken breasts with butter in a casserole with lid. Microwave 6 minutes, Full power. Turn and cook 6 more minutes. Discard skins, pull meat off bone and dice.
Combine meat with onion. Cook until brown. Drain off any fat. Add all the ingredients and simmer 1 hour.
Cook potatoes with skin on. Blend in butter, cheese, sour cream, onion, salt and pepper. Put in a 2 qt casserole dish. Sprinkle with paprika. Bake at 350 degrees for 45 minutes.
Preheat oven to 350°. Mix first seven ingredients together. In another bowl, mix rest of ingredients, then mix the two together. Pour in 9 x 13-inch pan and cover with crushed potato chips. Bake 10 to 15 minutes at 350°.
Heat oven to 350°. Wash and dry chicken. Arrange in shallow baking dish. Combine seasonings and melted butter; brush over chicken, coating well. Sprinkle with almonds. Pour cream around pieces. Cover dish and bake 45 minutes. Uncover and bake 10 to 15 minutes or until tender. Makes 6 servings.
Dredge chicken in seasoned flour. Melt butter in a shallow baking pan. Arrange chicken in pan in a single layer, skin side down. Bake in a moderate 350° oven for 30 minutes.
Chop cabbage. Mix mayonnaise with milk, sugar, salt and pepper. If thick, add milk to thin out. Then mix in cabbage. If you need more mayonnaise or sugar, add to your taste. Refrigerate.
Layer potatoes, onions, cheese, and seasoning. Dot each layer with butter. Top with cheese.
Grind peppers, green tomatoes and onions. Drain. Make paste of sugar, flour, celery seed, salt and vinegar. Add to first mixture in a large pan. Bring to a boil. Add 1 quart of salad dressing and 1 cup French mustard. Seal hot.
Beat together softened cream cheese, 1 egg, 1/4 cup sugar and 1 teaspoon vanilla until smooth. Spread over bottom of unbaked pie shell. Sprinkle with pecans. In medium bowl beat 3 eggs slightly. Mix in Karo, 2 tablespoons sugar and salt. Stir in melted chocolate and 1 teaspoon vanilla. Pour mixture over pecans. Bake in preheated 375° oven about 35 minutes or until a knife in center comes out clean.
Cook spinach; drain well and while hot add cream cheese and 1/2 stick butter. Mix well and season with salt and pepper. Put in casserole and cover with dressing. Pour in other half of butter, melted. Bake at 350° for 20 to 30 minutes.
Beat potatoes until smooth or use 1 cup instant potatoes (warm). Beat in sugar and zest.
In a large skillet, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in skillet. Combine flour and half of the garlic salt, onion salt and pepper. Cut liver into 2 x 1/2-inch strips. Dredge in the flour mixture, coating well. Lightly brown liver in drippings. Add potatoes and onion. Sprinkle with remaining seasonings. Cook until the potatoes are browned and tender, stirring occasionally. Crumble bacon over top. Garnish with green pepper rings, if desired. Yield: 4 to 6 servings.
Combine 2 cups flour, butter and salt with fork into 9 x 13-inch pan. Bake 20 minutes. Cool crust, then pour lemon batter.
Mix chicken, onion, cheese, garlic salt, chili powder and tomatoes. Soften tortillas in boiling chicken stock. Line tortillas in baking dish. Add chicken mixture. Pour contents of 2 cans of soup over mixture. Bake at 350° about 35 minutes or until bubbly and hot.
Melt butter; add molasses and sugar. Heat until sugar is dissolved. Set aside and cool. (Cookies are good with no cooking, also.) Blend all dry ingredients together; add to molasses mixture and mix well.
Line large casserole with 1/2 stuffing mix and melted butter. Mix squash and other ingredients and pour over stuffing. Cover with remaining stuffing and bake 1 hour at 350°.
Mix first 3 ingredients together, then add the drained can of mandarin oranges. Keep in the refrigerator. This is best fixed a day ahead.
Mix together; drop by teaspoonful onto cookie sheet. Bake in a 350° oven for 8 to 10 minutes. They may be iced. Makes 6 dozen.
Peel and cut up potatoes in large cubes. Clean and slice carrots; cook both together, then drain all water. Chop onion, green pepper and garlic; saute until brown in oil. Chop turkey. Add turkey, green pepper and onion; mix with oil over potatoes and carrots and stir. Serve.
Melt margarine	in saucepan. Stir in brown sugar and salt. Cook 2 minutes over low heat, stirring constantly.	Add 4 tablespoons of milk, stirring constantly until mixture comes to a boil. Remove from heat.	Stir in gradually 2 1/2 cups confectioners sugar and	vanilla. Enough for two 9-inch layers. This is especially good	on Banana Nut Cake or on a yellow cake.
Preheat oven to 350° in 3-quart saucepan. Heat margarine; stir in flour, salt and mustard until blended. Stir in milk and cook, stirring constantly, until mixture is thickened. Remove from heat. Add undrained salmon, stirring until flaked. Stir in cheese and noodles. Pour into 1 1/2-quart casserole and bake 30 minutes until bubbly hot. Garnish with lime slices and tomatoes.
Combine onion and hot water. Set aside. Generously grease 2 (8 x 5-inch) loaf dishes. Coat bottom and sides of each dish with fine cornflake crumbs.
Place chicken in casserole dish. Mix together vegetables and soups. Pour over chicken. Mix flour, mayo and milk. Pour on top and cook on 350 degrees for 1 1/2 hours.
Cook water, potatoes, onion, bouillon and broccoli for 20 to 30 minutes until potatoes are tender. Add cans of soup and cheese. Simmer 15 minutes. Serve. Freezes well.
Combine the first three ingredients in a small saucepan, stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2-inch pan. Refrigerate until set.
Preheat oven to 350°. In large skillet, cook and stir meat, onions and green pepper (until meat is brown). Drain off fat. Stir in other ingredients; heat through. Pour into ungreased 2-quart casserole. Cover and bake 1 hour. Makes 4 servings.
Mix flour, salt, sugar, yeast and warm water until dough is elastic. Add oil. Mix flour until dough is stiff. Rise until double, 1 to 2 hours.
Brown first three ingredients together and drain off fat. Add Velveeta to beef mixture and stir until cheese is melted. Add remaining ingredients and keep hot in crockpot.
Cream shortening. Add sugar and cream well. Add eggs, buttermilk and vanilla; mix well. Gradually add flour until dough forms. Roll out to 1/2-inch or less thickness and cut with cookie cutter. Bake at 375° on an insulated cookie sheet for 15 minutes. Cool a few minutes and remove cookies from cookie sheet. For crisp cookies, use water. For soft cookies, use buttermilk.
Drain crabmeat. Remove remaining shell or cartilage. Flake the crabmeat. Cook asparagus spears. Drain and chill. Place 3 asparagus spears in each lettuce cup. Place about 1/3 cup crabmeat on asparagus. Cover with Lemon-Caper Dressing. Top with 3 slices hard-boiled egg. Sprinkle with paprika.
Cook chicken breast halves in margarine in 10-inch skillet, turning once until brown, about 5 minutes on each side. Mix lemon juice, salt and dill weed; pour over chicken. Place lemon slices on chicken. Heat to boiling; reduce heat, cover and simmer until chicken is done, 10 to 15 minutes. Remove chicken; keep warm. Sprinkle onions over chicken and serve.
Heat water and sugar and boil 5 minutes; let cool. Mix all ingredients together. Mash up 5 bananas and add just before serving with 1 bottle ginger ale.
Mix browned meat, onion, beans, Ro-Tel and mushroom soup. In a greased casserole dish, layer the tortillas (torn in small pieces on the bottom of the dish) and meat mixture. Bake in 350° oven until bubbly, then add topping of cheese and put back in the oven until the cheese has melted. Serve hot. Makes 6 servings.
Saute chopped onion, mushrooms and celery in 3 tablespoons bacon fat for 10 minutes. Add to this mixture the flour, chili powder, sugar and juice of peas and tomatoes; simmer for 15 minutes, then add and heat the remaining ingredients. Pour over rice.
Preheat oven to 450°. Cut the chicken in half (or cut up chicken). Arrange chicken, skin side up, in a roasting pan. Combine butter, lemon juice, oregano, rosemary, sage, salt and black pepper in a small bowl and mix well. Brush the chicken with the butter mixture. Roast until juices run clear, about 20 minutes. Broil 6 inches from heat for 3 minutes. You can skin the chicken if you prefer.
Mix cream cheese, Cheddar cheese and chilies. Spread mixture evenly on tortillas. Roll up (they'll resemble flautas or toquitos). Wrap in plastic wrap or foil for a few hours or overnight.
Wash cranberries and place in cold water in a saucepan. Bring to a boil. Cook cranberries until they start popping. Add sugar and boil for 5 minutes. Pour mixture over dry jellos. Chill until partially set, then add remaining ingredients. Chill until set.
Bring crushed pineapple with juice to a boil. Add the lemon and cherry jello and dissolve over heat. Remove from heat and add 16 1/2 ounce can Bing cherries and 12 ounces Coke. Can add nuts, if desired. Let gel in the refrigerator.
Cut all vegetables into small pieces and pour the bottle of dressing over and allow to stand in the refrigerator overnight. This is great with a holiday meal because it is so colorful! Serve in a clear glass dish so all the colors will show through.
Cream shortening. Add sugar gradually; beat until light. Add egg yolks; beat thoroughly. Sift dry ingredients together; add alternately with milk to first mixture. Stir in nuts and vanilla. Fold in stiffly beaten egg whites. Pour batter into 2 square cake pans (8 x 2 1/2-inches deep) and bake at 350° for 40 minutes, or until done.
Combine all ingredients into a loaf. Put a hole in center. Bake at 350° for 1 to 1 1/2 hours.
Sprinkle pecans in Bundt or streusel pan; arrange rolls over pecans. Sprinkle pudding mix, brown sugar and cinnamon over rolls. Drizzle butter over all. Cover and let sit on counter overnight (at least 6 hours). Bake at 350° for 20 to 25 minutes. Let sit 5 minutes and then invert on serving plate.
Crush vanilla wafers; add cut up marshmallows, chopped pecans and can of milk. Shape into roll. Wrap in wax paper. Chill and slice.
Mix all ingredients and spread very thinly over tortilla; roll up. Refrigerate overnight. Cut into 1 inch pieces before serving.
Add sugar to crumbs. Add melted butter, coconut and peanut butter. Mix with hands. Shape into small balls. Dip into melted chocolate.
Mix brown sugar, salt and cornstarch in a saucepan. Add egg yolks, milk, water and butter. Cook over medium heat until mixture thickens and boils. Add vanilla. Pour into 9-inch baked pie crust and top with meringue. Bake to brown.
Boil sugar and water together, until sugar dissolves. Add rinsed berries and cook over medium heat 15 minutes after mixture starts to boil. Cool. Thickens as it cools. Makes more than a quart of sauce.
Add hot water to the lemon jello and add cream cheese. Let stand until it gets cold. May need to put in the refrigerator for a while. Whip really well. Add sugar and vanilla to chilled Milnot and whip. Add Milnot to jello and whip with mixer. While jello is chilling, roll graham crackers. Add powdered sugar and melted butter. Spread 1/2 of the graham cracker mixture in a long baking dish (9 x 13-inch). Add the jello mixture and put the rest of the graham cracker mixture on top. Chill before serving.
Heat and dissolve water and sugar. Let cool. Add frozen orange juice and 1 can of water. Add undrained pineapple and diced bananas. Let strawberries drain while thawing, then add. Stir occasionally while freezing. Great summer snack!
Cook shells according to directions. Mix cheeses with egg and spices. Stuff shells with cheese mixture. Lay in large baking dish. Heat spaghetti sauce, ground beef and mushrooms. Pour sauce over top. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes.
Cook apples in small amount of water until done. Stir in sugar, margarine and cinnamon, if desired. Separate and roll out biscuits. Spoon in apples on 1 side, then turn over and press together. Fry in Crisco at 350° until brown. Makes 10 turnovers.
Combine crumbs and margarine; press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate pieces; pour over crust. Bake at 325° for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with Cool Whip, if desired.
Either bake or buy an angel food cake. Break cake up and layer in a 9 x 13-inch cake pan. Prepare vanilla pudding according to box directions and pour over cake. Chill for at least 30 minutes or more. Mix together sour cream, Cool Whip, crushed pineapple and strawberries. Pour mixture over cake. Sprinkle with pecans and serve. No baking!
Combine yeast and warm water. Let set 5 minutes. Add yeast to buttermilk; set aside. Combine dry ingredients in a large bowl. Cut in shortening until mixture resembles coarse meal. Add buttermilk mixture, mixing with a fork until dry ingredients are moistened. Turn dough onto floured surface; knead lightly 3 or 4 times. Roll dough to 1/2-inch thickness. Cut biscuits; place on lightly greased cookie sheet; cover and let rise 1 hour. Bake at 450° for 10 to 12 minutes. Yields about 2 dozen.
Core and coarsely chop cabbage. Place in pan with onion and a little water; cover and steam until tender. Place in a greased casserole.
To melted butter add next 5 ingredients. Mix. Add bread crumbs; mix. Place shrimp in greased baking dish. Spoon mixture of bread crumbs over shrimp. Bake at 325° for 20 to 25 minutes. Makes 6 to 8 servings. Bon Appetit!
Preheat oven to 400°. Wash pumpkin; cut in half. Saute pepper, onion, celery and garlic powder in bacon drippings until onion is transparent; remove from pan. Brown sausage and drain. Add to other ingredients and fill pumpkin cavity. Bake 1 hour or until fork penetrates the pumpkin easily. For cooking time, cover with aluminum foil.
Melt cocoa and shortening; beat in sugar and eggs. Combine dry ingredients and add to above mixture. Bake in greased 8 x 8-inch pan for 30 minutes.
Put vegetables in a bowl. Mix mustard, vinegar and mayonnaise or salad dressing. Mix gently with the vegetables, salt and pepper. Slice egg on top of salad. Makes 2 servings, about 3/4 cup each.
Preheat oven to 350°. Cube zucchini and steam until just barely tender. Combine eggs, milk, chilies, parsley, cheese, salt and baking powder. Toss in zucchini and mix well. Transfer mixture to buttered casserole that has been dusted with half of the bread crumbs. Then sprinkle the top with remaining bread crumbs and dot with butter. Bake for 45 minutes or until lightly brown.
Fry the bacon until crisp and then crumble into pieces. Fry onion in bacon drippings. Melt 3 tablespoons butter in heavy skillet. Dice mushrooms into this and cook for five minutes over low fire. Put all ingredients into a kettle and heat, stirring constantly. When very hot, remove from fire. Put aside to cool and then reheat before serving. This soup tastes much better if prepared in advance and then reheated.
Melt margarine in 2-quart baking dish. Mix flour, milk and sugar. Pour into melted margarine. Do not stir! Add drained fruit (peaches, blueberries, apples, etc.). Again, do not stir! When adding fruit, do so evenly in dish. Bake at 350° for 45 minutes to 1 hour. Serve warm with whipped topping.
Combine cake mix, egg whites, oil, milk and 1 can of coconut. Bake 20 to 25 minutes at 350° in greased sheet cake pan. Make holes in warm cake with fork and pour cream of coconut over cake.
Combine 2 tablespoons lemon rind and bread crumbs. Combine 3 tablespoons of lemon juice, mustard and lime juice. Melt margarine in a 9 x 13-inch baking dish in oven. Rinse and dry chicken. Coat with mustard mixture. Roll coated chicken in bread crumbs and place in pan, meaty side down. Bake 20 minutes. Turn and bake another 20 minutes at 350°.
Mix cream cheese and powdered sugar; add only enough milk to make spreadable mixture. Fold in whipped cream. Spread into pie crust. Top with pie filling. Chill.
Beat all wet ingredients. Fold in Orange Peel, Salt and Baking Powder. Fold in Flour, chopped Apples (do not overmix). Drop by spoonfuls of batter in a 325 degree Oil. Fry until golden.
In frying pan, heat oil. Add onions that have been cut in half from top to root and sliced thin into strips. Cook until onions turn clear. Add the unsweetened Concord type grape juice and cook until onions take on red color and get tender as desired. Makes 2 "vegetable" servings.
Mix sugar and flour together; beat egg yolks, and add milk to eggs. Add milk mixture to dry ingredients. Add remaining ingredients and cook on low heat until thick.
Cook vegetables in 2 cups water until tender. Melt oleo and add celery and onion. Saute until onion is slightly clear. Add flour and stir until well blended. Crush bouillon (you can use instant). Add half to vegetables and half to onion and celery. Adding milk, stir until smooth and thickened. Add cooked vegetables (broth and all), ham, pepper, Accent and salt, if desired.
Combine ingredients; heat for 25 minutes in saucepan. Makes approximately 50 appetizers.
Dissolve jello in boiling water. Fold in strawberries with juice, drained pineapple, bananas and nuts. Turn half of the mixture into a 12 x 8 x 2-inch baking dish as first layer. Refrigerate until firm. Evenly spread top with sour cream. Gently spoon on rest of strawberry mixture. Refrigerate. Cut into squares and place on lettuce for serving.