HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and devein shrimp. Pat dry. Melt butter in frying pan over medium heat. Stir in onion, oil, minced garlic, lemon juice and salt (if desired). Cook until onions are done. Add shrimp to frying pan. Cook, stirring, until shrimp are pink. Stir in remaining ingredients.
Boil chicken with some celery, onion, salt and pepper until tender; debone chicken and set aside. Save broth. Over medium heat, saute onion in butter; season with salt and cayenne pepper. Add soups, Cheez Whiz, 1/2 of grated cheese and chilies. Heat until all ingredients are blended. Soak tortillas in chicken broth. Layer bottom of 9 x 12 x 3-inch casserole dish with tortillas. Next, put one layer of chicken pieces, then top with sauce. Repeat each layer. Top off with remainder of grated cheese. Bake at 350° for 30 to 40 minutes.
Sprinkle roast with onion powder, garlic powder, pepper and Cajun seasoning. Sprinkle with flour to lightly coat. Place in a large Dutch oven. Bake, covered, in a preheated 450° to 500° oven for 30 to 40 minutes. While baking, combine the remaining ingredients in a large bowl. Stir to mix well. At the end of 40 minutes, reduce oven temperature to 250°. Remove roast from oven and pour liquid mixture over roast. Cover and return to oven to bake approximately 6 hours or longer, depending on size of roast.
Drain artichokes in can and reserve liquid. Chop finely. Chop marinated hearts and add with oil Mix in garlic, 2-1/2 cups bread crumbs, lemon juice and cheese. Use reserved water to moisten if too dry. Chill mixture 1 hour; then roll into 1-inch balls. Roll in bread crumbs. May be served warm or cold. To warm, heat in oven at 350 degrees for about 15 minutes. This makes about 75 balls.
Begin browning meat in a large pot. Cut vegetables to desired size. Add remaining ingredients. Continue cooking until meat is thoroughly cooked. Enjoy!
Mix all ingredients thoroughly. Store in a covered container. Use about 1/3 cup of mix to a cup of hot water or milk.
Melt oleo in double boiler. Combine dry ingredients and add to oleo. Slowly add milk. Cook and stir until thick. Add cheese, cut in pieces and chopped pepper. Pour into serving dishes and serve warm with chips.
Mix 4 cups sifted flour with other ingredients until well blended. Pour 1/2 cup flour onto cloth or rolling sheet. Pour out dough onto cloth and knead. Roll out dough, cut and place onto greased cookie sheet. Bake at 400° for 7 to 8 minutes or until brown.
Crumble half the box of crackers. Pour 1/2 stick melted oleo over crackers. Make a crust in casserole dish. Cook noodles in chicken broth and drain. Mix chicken, noodles, soups and sour cream. Put in casserole dish over crackers. Crumble other half box of crackers on top and slice 1/2 stick oleo on top. Bake slowly until crackers are brown.
Brown and drain hamburger; cook noodles according to package directions. Combine all ingredients except bread crumbs and butter. Pour into casserole dish. Sprinkle bread crumbs, then melted butter on top. Bake at 350° for 30 minutes.
Beat eggs. Add sugar, oil and squash. Sift dry ingredients and add nuts and vanilla. Butter and flour 2 small bread pans and pour in pans. Sprinkle chocolate chips over batter. Bake at 350° for 1 hour.
Mix first four ingredients together and put half of the mixture into a greased 13 x 9 x 2-inch pan.
Dredge both sides of bacon strips in cheese and roll around bread stick diagonally. Place bread sticks on microwave baking sheet or paper plate lined with paper towels. Microwave at High 4 1/2 to 6 minutes or until bacon is crisp. Roll in cheese again.
Heat oven to 350°. Mix all ingredients in ungreased 2-quart casserole. Cover and bake about 30 minutes; stir. Cover and bake about 20 minutes longer or until macaroni is tender.
Bake the turkey in a browning bag with "too much salt." Hide turkey so son won't eat all the skin. Crumble the cornbread and crackers in large (I mean real big) bowl. Add the celery and onions which have been chopped and cooked in water until done. Add salt and pepper. Mix in eggs. Mix in juice of turkey. Bake in all the pans you can find at about 350° or 400° until it doesn't jiggle.
Put broccoli in greased 9 x 13-inch dish. Sprinkle minced onion over broccoli. Mix the 2 soups together and pour over broccoli and onion. Mix stuffing and margarine; sprinkle on top. Bake 1/2 hour at 350°.
Cook broccoli. Boil; drain well. Mix egg, onion, mayonnaise, cheese and soup. Pour over cooked broccoli. Pour into buttered casserole and cover with bread cubes. Add melted butter. Sprinkle lightly with paprika. Bake 25 minutes in 350° oven.
In large mixing bowl, combine cheese and mayonnaise or salad dressing; beat with electric mixer until well blended. Stir in the drained fruit cocktail, marshmallows and maraschino cherries. In small mixing bowl, whip the chilled cream until soft peaks form. Fold the whipped cream into the fruit mixture. Tint mixture with maraschino cherry juice, if desired. Pour into a 12 x 7 1/2-inch dish. Cover and freeze until firm.
Mix together sugar and cocoa in a saucepan. Stir in milk, margarine and corn syrup. Heat to boiling over medium heat, stirring frequently. Boil and stir approximately 1 minute. Remove from heat; cool without stirring until the bottom of the pan is lukewarm (about 45 minutes). Stir in vanilla and nuts, then stir in powdered sugar until mixture is very stiff. Press into buttered loaf pan 9 x 5 x 3-inches. Refrigerate until firm (30 minutes). Cut into 1-inch squares. Makes approximately 32 candies at 80 calories each.
*Prepare as directed except with only 1 cup cold water and use pineapple juice as part of the cold water.
Mix first 6 ingredients together and top with crushed corn flakes (or others); pour melted butter over top. Bake at 350° for approximately 40 minutes.
Microwave hamburger on High until meat is set. Drain. Stir in remaining ingredients, except cheese. Microwave, covered, on High 15 to 17 minutes, or until noodles are tender, stirring often. Sprinkle on cheese; cover until cheese is melted.
Mix in bowl in order given. Let ripen in refrigerator for several hours or overnight. Can be served on a lettuce leaf.
Boil potatoes with jackets on; cool and peel off skins. Cut potatoes into chunks or cubes. Add the next 5 ingredients. Use a big blob of mayonnaise; gently turn ingredients over until thoroughly mixed. Serve chilled.
Cook ground beef and onion in a medium skillet until lightly browned. Spread in pastry shell and top with green chiles and cheese. Combine last 4 ingredients and pour over cheese and meat. Bake at 375° for 40 minutes or until set.
Mix the flour, baking soda, cinnamon and salt in a small bowl. In a large bowl, cream the eggs, sugar and oil. Mix the dry ingredients and creamed mixture together. Add flour mixture slowly to this mixture. Add the pumpkin to the previous mixture. Bake in a 9 x 13-inch pan for 35 minutes at 350°.
Mix flour, sugar, salt and shortening till crumbly; reserve 1/2 cup. To remaining crumbs, add baking powder, soda and spices. Mix well. Add milk and eggs. Mix well. Pour into 2 greased and floured 8 X 1 1/2 inch round cake pans. Top with reserved crumbles. Bake at 350° for 25 to 30 minutes. Serve warm. Makes two cakes.
Lay bread slices in the bottom of a large greased casserole. Add chicken. Mix together butter, mayonnaise, eggs, milk and broth. Pour over chicken. Top with cheese slices and spread soup over all. Sprinkle buttered bread crumbs over top. Cover and refrigerate overnight. Bake 1 1/4 hours or until done.
Dissolve jello in hot water, adding all ingredients except sour cream. Pour 1/2 jello mixture in oblong dish; let jell. Then spread with sour cream. Pour rest of jello mixture over sour cream. Congeal.
Take 1/2 cup berries and water, bring to boil in heavy saucepan. When berries are done, add sugar and cornstarch (dissolved in 4 tablespoons water); add salt. Cook until thick and clear. Add remaining berries and lemon juice. Pour into baked pie shell, chill and serve with whipped cream, if desired.
Cook macaroni until soft. Dice onion, carrots and green pepper. Mix macaroni, onion, carrots and green pepper together. Set aside while you blend with mixer, salad dressing, Pet milk, sugar, mustard and vinegar to a smooth texture. Add to macaroni and mix well. Drain and rinse shrimp. Add to macaroni with celery salt, salt and pepper to taste. Mix well; store in airtight container in refrigerator overnight or until well chilled. Serves between 20 and 30 people.
In a large saucepan over medium heat, cook beef, onion and pepper until meat is no longer pink; drain. Add the cheese, taco sauce and water; stir until cheese is melted. Stir in the tomato, green pepper and olives. Serve warm with chips. Yield: 6 cups.
Brown wings in butter and garlic. When wings are almost brown, remove garlic and fry wings until completely brown. Combine other ingredients and bring to a boil. Pour over wings and simmer for 10 minutes over low heat.
Put 1/2 of cabbage in bottom of 9 x 12-inch pan. Mix the next 7 ingredients together. Spread mixture over cabbage. Slice and cover mixture with the other 1/2 head of cabbage. Pour tomato sauce over all; sprinkle with brown sugar. Bake, covered, for 2 hours at 350°.
Heat oven to 350°. Grease loaf pan (9 x 5 x 3-inch). Mix sugar, shortening and egg thoroughly. Stir in milk and bananas. Blend dry ingredients and stir into cream mixture. Blend in nuts and pour into loaf pan. Bake 60 to 70 minutes or until toothpick stuck in center comes out clean. Cracks in top are normal. Cool before slicing. Good plain or with peanut butter icing.
Sift 3/4 cup sugar, flour, 2 tablespoons cocoa, baking powder and salt together into a 9-inch square pan. Stir in milk, margarine and vanilla. Spread evenly in pan. Combine 1/2 cup sugar, 1/2 cup brown sugar and 1/4 c. cocoa. Sprinkle over cake batter in pan. Pour water over top. Bake at 350° for 40 minutes. Serve with whipped cream or topping, if desired.
Cream all ingredients together and pour in baking dish. Bake at 350° for 45 minutes.
Mix together above ingredients and pour over chicken wings. Marinate in refrigerator 2 hours or longer. Bake at 350° for 1 1/2 hours, basting with marinade.
Make pie crust; place in 9-inch pie pan. Mix remaining ingredients. Pour in pie shell. Cover with second crust. Bake at 375° for 40 minutes.
Mix all ingredients well, except pecans. Using wet hands, shape mixture into ball. Roll in pecan pieces. Chill in refrigerator for 24 hours, if possible, before serving to allow flavors to blend.
Heat oven to 375°. Unroll dough into 4 long rectangles. Firmly press perforations to seal. Place ham slices on rectangles. Spread ham slices with mustard and Miracle Whip. Sprinkle with cheese. Starting at shortest side, roll up each rectangle; press edges to seal. Coat rolls with sesame seed. Cut each of the 4 rolls into 5 slices, forming 20 slices. Place cut side down on greased cookie sheet (spray sheet with no-stick spray). Bake at 375° for 15 to 20 minutes or until lightly brown. Serve warm.
Cream sugar and Crisco together; add eggs 1 at a time, beating well. Add flour and milk alternating, start and end with flour. Bake at 325° for 1 1/2 hours.
Hard boil eggs (desired amounts of eggs) and prick the eggs several times with a toothpick. Place eggs in a glass jar. Use whatever size jar is necessary to hold all the boiled eggs. Bring white vinegar and spoon of lemon juice to boil. Pour over eggs while hot. You can add red peppers to taste. Seal jar and let cool. Serves 24.
Mix well and bake at 350° for 30 minutes. Serves 10 to 12.
Mix the flour and salt; coat chicken pieces. Brown chicken on both sides in hot oil about 20 minutes. Drain on paper towel. Drain excess fat from skillet. Return chicken to skillet; add green pepper and onion. Mix tomato sauce, water, seasonings and mushrooms; pour over chicken. Cover and simmer 45 minutes or until chicken is tender. Serve over rice or spaghetti pasta.
Mix first 6 ingredients; pour over chicken pieces. Bake at 400° for 45 minutes covered and 45 minutes uncovered.
Mix all ingredients. Coat chicken with flour and brown in oil. Put in 9 x 13-inch cake pan and bake at 350° for 10 minutes while making sauce.
Preheat oven to 350°. Cream shortening and sugar; add eggs and vanilla. Sift flour, cocoa, soda and salt together. Add, alternating with hot water. Add dates and 1/2 of chips. Spread in a greased 9 x 13-inch cake pan. Sprinkle rest of chips over the top. Bake at 350° for 45 minutes.
Divide potatoes between two 12 x 7 1/2 x 2-inch baking dishes. Season with salt and pepper. Arrange corn and green pepper over potatoes in each casserole dish. Layer onion and carrot in each. Crumble the beef evenly over the vegetables. Sprinkle with more salt and pepper. Pat gently to smooth. Top each casserole with tomato sauce. Bake, covered, at 350° for 2 hours. Uncover; sprinkle with cheese. Let stand 10 to 15 minutes before serving. Serves 16 to 18.
Arrange Doritos on large plate. Pour taco sauce over Doritos evenly. Sprinkle sliced olives and grated cheese over chips. Heat in microwave 2 1/2 minutes or until cheese is melted.
Mix well and drop on cookie sheet. Bake in prepared 325° oven for approximately 13 minutes. Cool slightly before removing.
Crumble cookies. Mix	Cool Whip, cream cheese, margarine and powdered sugar. In large bowl mix pudding with milk. Combine cream cheese mixture; mix well. Use a flowerpot and put cookies in bottom. Add cream cheese mixture, cookies, cream cheese - maybe 3 to 4 layers; ending with cookies on top. Place plastic flower in top and serve with flower spade. (You can also use a 13 x 9-inch pan.) Keep refrigerated.
Cream margarine and sugar. Add egg and vanilla. Then mash bananas. Add (by sifting) the dry ingredients to wet mixture. Beat well. Add chips.
Bring honey, Karo syrup, sugar and cream of tartar to full boil. Remove from heat. Add butter and baking soda. Mix and pour over popped corn. Let cool somewhat and shape into balls.
Brown and drain hamburger. Add mushrooms, stewed tomatoes, 3 to 4 cups water and noodles or instant brown rice to suit your taste. Cook according to noodles/rice directions on package. (Add seasonings now.) Beef bouillon can be added.
Put first three ingredients in shallow pan. Bake at 350° for 3 hours. Stir frequently. Take out of oven; add and mix in spices.
Mix according to your freezer's directions. Makes approximately 14 (1/2 cup) servings.
Cream butter and 1/3 cup sugar together; beat in flour, 1/4 teaspoon vanilla and nuts. Press in greased 8-inch square pan. Bake at 350° for 20 minutes or lightly browned. Cool. Mix cream cheese, egg, 1/2 cup sugar and 1/2 teaspoon vanilla together and pour over crust. Drain pears and cut into 1/8-inch slices. Arrange over filling. Combine 1/2 teaspoon sugar and cinnamon; sprinkle over pears. Bake at 375° for 28 to 30 minutes. Center will be soft, but will firm while cooling. Refrigerate before cutting.
Spray foil with cooking spray. Place potatoes, onions and carrots in the middle of a 26-inch sheet of foil. Crumble raw ground beef over the top of vegetables and sprinkle with bouillon. Add dollops of margarine. Lightly salt and pepper, then add ice cubes. Fold foil over the mixture to make a sealed packet and crimp edges together on the sides and over the top. Heat grill to medium-low. Place packets on grill for about 1 hour. Packets are done when beef is cooked and potatoes are tender. A packet will serve 2. Serve with ketchup, mustard, horseradish or other condiments, if desired.
Sift flour and cinnamon together. Cream sugar and shortening. Beat in eggs. Alternately add flour mixture and milk, combining well after each addition. Stir in oatmeal and raisins. Drop on lightly greased baking sheet and bake in a moderate oven at 375° for 12 to 15 minutes.
Put all ingredients in a pan. Mix together well. Bake at 350 for 45 minutes.
In bowl, mix cream cheese until fluffy. Beat in eggs, milk, vanilla, juice and salt. Insert 24 cupcake liners in tins. Place vanilla wafer, flat side down in liners. Fill cups 2/3 full with batter. Bake at 350° for 15 to 20 minutes until filling is puffed and set. Filling will settle back when cooled. Top with cherry pie filling. Keep refrigerated. Makes 24.
Grind the cheese. Mix the cheese with the cornstarch, eggs, brown sugar and salt. Roll into balls the size of golf balls and drop into medium-hot vegetable oil. Fry slowly. After a few minutes, increase temperature and fry until they are golden. Remove and place on absorbent paper. Makes 15 buuelos.
Boil and debone chicken; cook spaghetti in chicken broth until tender and drain. Saute chopped onion, bell pepper and pimento in butter until tender. Mix chicken, spaghetti, vegetables and soup. Top with grated cheese. Bake at 350° for 30 minutes.
Place all ingredients in a medium nonstick pan. Bring to boil. Reduce heat. Cover and simmer 20 to 25 minutes. A super easy "put everything in a pan and cook" recipe. Yields 4 servings. Has 225 calories, 1 g fat.
Brown beef; drain fat. Add remaining ingredients. Simmer and serve on buns. Delicious!
Mix juice, milk, nuts and pineapple. Fold in Cool Whip. Pour into crusts and refrigerate. Makes two pies.
Preheat oven to 350°. Butter a 9 x 13-inch dish. Layer vegetables repeating zucchini and tomato layers, sprinkling the flour or cornstarch over lower layers to thicken and to absorb some of the liquid the vegetables make as they cook. Salt and pepper to taste. Cook vegetables, covered with aluminum foil, for 30 minutes. Remove cover after 30 minutes. Sprinkle Mozzarella cheese over top to cover. On top of this, place crushed saltine crackers to cover. Return to oven for 30 minutes more, uncovered. Delicious when flavors meld. Bake at 350°.
In a saucepan, combine all except the mushrooms. Bring to a boil and add the mushrooms. Simmer, uncovered, 10 minutes; cool to room temperature. Transfer to a glass jar and cover tightly. Refrigerate 7 days before using.
Preheat oven to 375°. Grease a loaf pan with margarine. Cream sugar and margarine, add grated lemon peel and mix until smooth. Mix together flour, salt, baking powder and baking soda; set aside. Add flour mixture to creamed mixture alternately with buttermilk mixture. Do not overmix! Stir in walnuts. Pour into loaf pan and bake 30 to 45 minutes or until tester comes out clean. Let stand in pan 10 minutes. In a small saucepan, combine 2 tablespoons lemon juice and 3 tablespoons sugar and stir over low heat until sugar dissolves. Pierce top of cake with a fork, spoon lemon-sugar mixture into holes. Let cool for easy slicing (a whiff of lemon loaf may cause you to slice the cake warm).
Mix all ingredients together, except the cocktail sauce. Form into a ball, wrap and chill. When chilled or ready to serve, pour cocktail sauce over the ball. Serve with party crackers.
Brown ground beef and onion in small amount of fat. Add seasonings, tomato soup and water. Combine this meat mixture and noodles. Pour into baking dish. Top with grated cheese or cheese soup. Bake 30 minutes at 350°.
Combine all ingredients. Pour into 2 raw pie crusts. Bake on center rack at 350° approximately 1 hour. Can also be frozen. Thaw before baking.
Cook garlic and onion in olive oil. Mix all ingredients. Cook 1 hour or more.
Allow ice cream to soften slightly. Mix peanut butter until soft and creamy. Add softened ice cream gradually, mixing until blended. Place in baked pastry shell. Top with salted peanuts. Store in freezer several hours or until firm.
Cream butter and sugar; add eggs, milk and vanilla. Gradually add flour, sifted with salt and baking powder. Bake 10 minutes at 400° to 425°.
Fry pork chops and set aside. Place a layer of potatoes and onion in bottom of baking dish or pan. Then place layer of pork chops on potatoes. Put 1 tablespoon of cheese on pork chops. Put a layer of potatoes over top of chops. Mix remaining cheese and dot top with margarine. Pour on milk, salt and pepper. Bake at 400° for 1 to 1 1/2 hours.
Combine evaporated milk, sugar and salt in saucepan. Bring to a boil over medium heat, stirring constantly. Cook and stir 5 minutes longer. Remove from heat. Add remaining ingredients and stir just until the marshmallows are melted and mixture is well blended. Pour into greased 8 x 8-inch pan. When cool, cut in squares.
Heat oil; brown chops. Remove. Saute onions and chilies; stir until onions are soft and clear. Stir in rice until lightly browned. Add soup and water; blend well. Place in greased casserole; top with pork chops. Bake at 350° for 30 minutes or until rice is tender.
Cream sugar and butter. Add one egg at a time, beating well. Add other ingredients. Pour into uncooked pie shell (deep-dish). Cook 1 hour at 325°.
Brown ground beef. Cook bacon. Drain juice off of all beans. Drain grease from meat. Mix all ingredients. Pour into large Dutch oven and bake at 350° for 35 to 40 minutes.
Combine all ingredients in bowl. Beat for 2 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 50 to 55 minutes.
Saute garlic in the oil until soft; add the anchovies. When the anchovies have broken apart, add the tomatoes; simmer for 10 minutes. Blend in olives, capers, basil and red pepper. Simmer in uncovered pan for 20 minutes or until sauce has thickened. Serve on capellini or vermicelli. Don't let the anchovies turn you off. The anchovies impart flavors but no "hairy" texture. Honest. We usually double or triple the recipe. We freeze it in small portions to "zap" after work.
Mix all ingredients and pat into 9 x 13 pan. Bake at 350° for 20 to 25 minutes.
Grind very fine, preferably in a old fashion hand grinder all of the above vegetables, and add meat and simmer for at least 5-6 hours, the longer you simmer the better the finished product. Grinding the vegetables blends the different flavors into a soup that is fit for a king. A very old family recipe.
Stir thoroughly. If ice can be obtained, pour mixture over large block in bowl. Add 2 or 3 pints of effervescent mineral water and serve at once in cups.
Cook noodles; drain. Mix with sour cream, cottage cheese and onions; set aside. Brown hamburger; drain fat. Add tomato sauce and seasonings; simmer 10 minutes. Layer meat, then noodles mixture in casserole dish. Top with Cheddar cheese. Bake in covered casserole at 350° for 30 minutes.
Beat egg whites and cream of tartar until beginning to get double or fluffy. Start sprinkling sugar over whites, while continuing beating, until thick and all of sugar is used; if you tilt bowl over, it will not slide out. Add vanilla during last of beating. After putting meringue over pie, bake at 325° for 15 to 20 minutes or until light brown.
Follow directions on back of cake recipe box. Pour cake batter into a 9 x 13-inch pan and cook as directed; let cool. Wash strawberries and slice into a large bowl; add both jars of glaze. Stir with a spoon. Divide cake into 3 sections. Get one section and crumble into bottom of bucket, forming your first layer. The second layer will be your strawberry with glaze. The third layer will be layer of Cool Whip. Alternate layers until you fill your bucket (normally 3 times). A gallon ice cream bucket is perfect for this recipe.
Put ingredients into a wide-necked bottle and store in refrigerator. Shake bottle vigorously just before serving.
Cook sugar, water and cornstarch until thickens and turns clear. Then add Jell-O. Let cool. Next, add sliced strawberries. Pour into baked pie shell. Add Cool Whip topping.
Scoop 1/4 cup ice cream onto each of 8 cookie wafers. Top with remaining 8 wafers and press down gently. Swirl top of each sandwich with chocolate. Serve immediately or wrap and freeze until ready to serve. You may substitute any ice cream or frozen yogurt flavors. You may also use any flavor wafer.
Line flat pan with onion soup mix (dry). Next put layer of rice and then chicken on top of that. Mix water and cream of chicken soup; pour over chicken. Bake at 350° for 1 1/2 hours.
Cook the onion and green pepper in large skillet over medium heat. Stir in rice, chili powder, salt to taste, pepper, tomato sauce and water; bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until rice is tender. Makes 6 servings.
Mix sour cream, cream cheese and taco seasoning. Spread on bottom of plate or platter. Top with layers of lettuce, tomato and shredded Cheddar cheese. Pour taco sauce on top. Chill for 3 hours.