HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse and pat dry scallops. Brown scallops lightly in butter in a large frying pan, removing them as they brown and dividing evenly into 4 buttered baking shells or shallow individual casseroles. In same pan, cook onion and mushrooms until onion is soft and begins to brown. Mix in garlic, tomatoes, wine, catsup, salt, tarragon, rosemary and pepper. Bring to boiling. Cover; reduce heat. Simmer 15 minutes. Uncover; reduce heat. Simmer 15 minutes. Uncover and cook until thick, about 3 minutes. Stir in shrimp and vinegar until well combined. Spoon sauce evenly over scallops. Bake at 400° until sauce bubbles and begins to brown at edges, about 10 minutes. Sprinkle with chopped parsley.
Cook roast until very tender. Chop meat. Combine the rest of the ingredients and pour over meat in a 9 x 13-inch pan or casserole dish. Bake for 1 hour at 350°. Serve in buns.
Using a wooden spoon, mix instant vanilla pudding and sour cream until smooth. Pour over pie crust. Add fruit pie filling on top and refrigerate a couple of hours or overnight. Do not freeze.
Bring water to a boil; add chicken. Cook until chicken is tender. Remove chicken from stock; refrigerate stock to clean off fat. When cool, remove skin and bones from chicken; pull or cut into bite size chunks. Add next 8 items to reheated, defatted chicken stock.
Cream peanut butter with cream cheese. Add alternately sugar and 2/3 of Cool Whip. Mix well. Pour into baked pie shell. Spread remainder of Cool Whip on top and chill before serving.
Heat oven to 400°. Combine cheeses and onion and put in bottom of pie plate. Mix remaining ingredients in blender for 15 seconds or by hand for 1 minute. Pour over ingredients in baking pan. Bake for 35 to 40 minutes until golden brown. Let stand for 5 minutes. You also can substitute shrimp or crabmeat.
Soften cream cheese in microwave. Mix together well the refried beans, cream cheese, Ro-Tel, sour cream, 3/4 shredded cheese and green chiles. Garnish with jalapeno slices. Bake 20 minutes at 350°. Spread extra shredded cheese. Bake until melted.
Boil Ramen noodles until done. Add seasoning that comes with Ramen noodles. Put 1 teaspoon mustard and hot sauce to taste. Add crumbled sausage. Mix and enjoy!
Combine first 3 ingredients. Add more powdered sugar, if necessary, and mix until stiff enough to roll out. Roll into a rectangle, spread top with peanut butter and roll as for jelly roll. Chill. Slice and serve.
Heat broth to boiling. In small bowl, make a paste of cornstarch and 1/4 cup cold water. Pour mixture into broth. Add sugar, salt and pepper. Heat to boiling point, stirring constantly. Mixture should be thickened and translucent. Reduce heat. Add eggs, a little at a time, stirring to separate into ribbons. Garnish with onion. Serve immediately.
Melt butter and A.1. sauce; mix in pecans. Spread on cookie sheet and bake 1 1/2 hours at 200°, stirring once or twice during cooking time. Spread out on brown paper; sprinkle with salt.
In a bowl, combine the cheese, mayonnaise and bacon. Cut the bread into 24 slices about 1/2-inch each. Spread the cheese mixture on one side of each slice. Place on a baking sheet. Bake at 425° for 8 to 10 minutes or until golden brown. Yields 2 dozen.
Cook chicken, simmering for 1 to 1 1/2 hours. Salt and pepper to taste. Microwave broccoli and drain. Arrange broccoli in bottom of casserole dish. Lay chicken on top. Combine soup, milk and cheese and pour over chicken. Bake at 350° for 30 minutes.
Mix all together put in a greased pan. Bake about 30 minutes to get hot through. It's a good dish to cook in a crock-pot.
Chop all vegetables. Simmer for 30 minutes, or until tender. Mix soup with milk and corn; add to vegetables. Crush tomatoes and add. Pinch cheese up and slowly add, stirring constantly after cheese is added or it will scorch. Cook for about 20 minutes.
Bake cake as directed on package in a 13 x 9 x 2-inch pan. After cool, take cake and punch holes throughout with fork. Mix Jell-O of your choice as directed on package and pour over cake. Put in refrigerator overnight. Spread Cool Whip over cake (thickness of your choice). Cut and serve.
In large mixer bowl, beat cheese until fluffy. Beat in milk until smooth. Add eggs and lemon juice; mix well. Pour into pie crust. Bake 50 to 55 minutes; cool. Spread sour cream on top; chill.
Cook noodles as directed on package. Brown meat in skillet and drain. Mix ground beef with noodles and add soup and water. Cook on medium heat until hot. Serves 8.
Melt butter or margarine; add stuffing mix, 1/2 cup undiluted mushroom soup, crab, lemon juice, mustard, Worcestershire sauce and 1/2 teaspoon salt. Mix well. Sprinkle inside of chicken breasts with salt. Spoon stuffing down center of each breast; roll up and fasten with metal skewers.
Bring margarine, sugar, cocoa and milk to a full boil. Cook 1 1/2 minutes. Add oatmeal and stir 1 to 2 minutes. Add peanut butter and vanilla. Add chopped pecans and drop by teaspoonful onto wax paper.
Cream together sugars and margarine; add eggs, milk and vanilla. Sift together dry ingredients and add to sugar mixture. Add dates and cherries. Bake at 350° in 10 x 15-inch pan (no smaller).
Combine pizza sauce, oregano, salt and pepper. Cook noodles. Split hot dogs and stuff with Mozzarella cheese, then wrap with a noodle. Place seam side down in a buttered 9 x 13-inch pan. Pour sauce over the top and sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Saute green pepper, celery, carrot and green onion in vegetable oil until vegetables are tender. Add cooked rice. Stir in soy sauce, garlic salt and pepper. In separate pan, scramble the 2 eggs in small amount of oil with 2 tablespoons of soy sauce. Fold the egg mixture and the green peas into the rice mixture and toss lightly. Add additional soy sauce to taste. Yield: 6 to 8 servings.
Combine the ingredients and press onto the bottom and up the sides of an ungreased 9-inch pie pan. Bake at 375° for 8 to 10 minutes or until crust just begins to brown. Cool.
Cook broccoli and drain. Mix the remaining ingredients together with the broccoli. Bake at 350° for 30 minutes.
Place chicken breasts in a pot with just enough water to cover plus 1 coarsely chopped stalk celery, peppercorns, onion, bay leaf and 2 sprigs fresh rosemary. Poach for 20 minutes. Reserve a little liquid to use later. After chicken is cooled and chopped, mix the remaining ingredients with half of the mayonnaise and a little of the poaching water. Add more mayonnaise to desired consistency. Serve on lettuce leaves or will make 4 sandwiches on whole wheat bread.
Put undrained can of light red kidney beans (Joan of Arc preferred) in a mixing bowl. Chop eggs, pickles, and onion. Add to beans. Stir in mustard, Miracle Whip, and sweeten to taste. More or less Miracle Whip may be added according to your taste. This salad is best if refrigerated overnight.
Mix all ingredients by hand. Pour into unbaked pie shell. Bake 45 minutes at 300°.
Grease a 1 1/2-quart shallow baking dish; set aside. Cook potatoes in boiling salted water. Preheat oven to 350°.
Mix soup and milk. Pour over potatoes, onion and pepper in a greased 2-quart casserole. Bake covered for 1 1/2 hours. Uncover the last 1/2 hour.
Put beef in blender and chop fine. Put all other ingredients in bowl and mix well. Add chopped beef. Chill at least 2 hours.
Toss all ingredients together and let stand for 2 days in refrigerator. This keeps for weeks and is great on or with hot dogs and makes a nice extra on the buffet table.
Cream margarine and sugar. Stir in water and vanilla. Add flour and salt; mix well. Stir in dates and nuts. Roll into 1-inch balls. Place 2 1/2 inches apart on ungreased cookie sheet. Bake in 300° oven about 20 minutes or until cookies are set but not brown. While warm, carefully roll in confectioners sugar. Yields 2 1/2 dozen.
Note: Slice, Sprite or ginger ale may be substituted for lemon-lime.
Mix sugar, butter and egg yolks. Add sour cream, baking powder and bananas. Mix. Add flour, vanilla and egg whites. Mix. Bake in 3 layers for 15 minutes in 400° oven.
Mix all ingredients well. Bake at 350° in 2 (9-inch) layer pans or 1 (13 x 9-inch) sheet cake pan for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Do not mix ingredients. In square pan (10-inch), spread pineapple and juice over bottom of pan. Spread cake mix evenly over pineapple. Spread cherry filling over cake mix. Sprinkle coconut over cherry filling. Sprinkle walnuts over coconut. Cut butter into cubes and place over walnuts, about 1/2 inch apart. Bake at 350° for 1/2 hour.
Preheat oven to 425°. Empty beef stew into a shallow 2-quart baking dish.
Grind 1 package Oreo cookies into crumbs. Set aside. Combine butter, cream cheese and powder sugar together. Set aside. Combine milk, pudding let set. Add Cool Whip to pudding and then add the cream cheese mixture. In a new large flowerpot, washed very well or a glass bowl, layer Oreo's then pudding mixture, keep layering crumbs, then pudding mixture until all ingredients are used. Ending with cookie crumbs on the top layer. Refrigerate overnight.
Cream butter, peanut butter, sugar and brown sugar in bowl until light and fluffy. Beat in egg, milk and vanilla. Stir in mixture of flour, soda and salt. Shape into balls. Roll in colored sugars. Place 2 inches apart on ungreased cookie sheet. Make small hole in center of each ball. Bake at 375° for 10 to 12 minutes or until lightly browned. Insert kisses, point side down, into each cookie. Cool on cookie sheet for 2 minutes. Remove to wire rack to cool completely. Yield: 42 servings.
Mix sugar, cocoa, margarine and milk and bring to a boil for 1 minute. Then add peanut butter, oatmeal and vanilla. Drop on wax paper by tablespoons.
Beat butter, sugar, egg yolks and salt and then add flour and milk. Beat egg whites and fold into the dough.
Brown hamburger meat and cut Velveeta into cubes. Heat tortillas. Heat Crisco in skillet and fill tortillas with hamburger meat, Velveeta and chopped onions. Fry on both sides until light brown.
In medium bowl, combine chicken, 2 tablespoons soy sauce, 2 teaspoons cornstarch and ginger. Toss until well mixed. In small bowl, mix remaining soy sauce, water, sugar and remaining cornstarch. Set aside. Heat 2 tablespoons salad oil in Dutch oven or wok. Add chicken and stir-fry over heat 3 minutes. Remove. Add remaining salad oil and heat. Add carrots and onions. Cook 3 minutes. Add zucchini and mushrooms. Stir-fry 2 minutes. Return chicken and add soy sauce mixture. Cook until mixture thickens. Add rice. Stir-fry a few minutes and serve. Delicious.
Crush berries slightly. Put sugar over berries and stir into fruit. Let stand for 10 minutes. Mix water and Sure-Jell in a small saucepan. Bring to a full boil and boil for 1 minute, stirring constantly. At once stir into fruit. Continue stirring 3 minutes. Immediately ladle into containers, leaving 1/2 inch space at top. With a damp cloth, wipe any spills from containers. Cover at once with lids. Let stand at room temperature for 24 hours. Store jam in freezer.
Mix all together. Put in ring mold and chill. Serves 12 to 16.
Mix all together. Let rise once and put in pan. Bake at 350° for 45 minutes.
Melt butter or margarine in medium saucepan. Remove from heat and add milk and vanilla. Sift powdered sugar, cocoa and salt together. Gradually add to milk mixture, stirring until blended. Stir in peanut butter. Press mixture into a buttered 8-inch square pan. Chill and cut into pieces. Yields approximately 2 dozen.
Preheat oven to 400°. Combine dry ingredients, cut in butter until the mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients until just moistened. Fold in chopped Oreos. Spray muffin tins with nonstick spray. Fill 2/3 full with muffin mixture. Sprinkle topping on top of muffins. Bake 16 to 18 minutes. Cool 5 minutes in tin then remove to wire rack. Drizzle glaze over top.
Melt butter in a 9 x 13 x 2-inch glass dish. Mix together the rest of the ingredients; pour over the melted butter. Take large can peaches, including juice; pour over batter. Bake at 350° for 45 minutes, or until golden brown.
Grate cheeses and let set to room temperature. Mix all together and form 6 balls. Lay to one side on wax paper. Sprinkle red pepper and a few dashes of cayenne pepper. Roll cheese balls into cylinders through the pepper. Store in wax paper and chill before serving.
In a large bowl sift together dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Use within 4 months.
Melt 1/4 stick of the butter in boiling water, along with a pinch of salt and pepper. Then pour box or package of rigatoni in boiling water. Also place kielbasa in a separate pan of boiling water. After noodles are fully cooked, pour in a frying pan with remaining 1/4 stick of butter. Pour 1/4 cup oregano in pan with the rigatoni. When kielbasa is fully cooked, slice all of the kielbasa in 1/2-inch round slices and pour in with rigatoni. Keep stirring rigatoni, mixing the kielbasa in the frying pan. Then break eggs over top of rigatoni and kielbasa, also stirring until egg is done and mixed in. Then place cheese on top of mixed dish in 3 different places. Cover with lid for 30 seconds, allowing the cheese to melt. Uncover your dish and serve with a nice grilled steak.
Mix all ingredients and then shape into 24 balls. Brown meatballs in skillet.
Combine first 3 ingredients. Bring to a boil. Add the washed, hulled strawberries and boil, covered for 3 minutes. Remove and strain through a sieve of colander without pressing and chill. Just before serving, combine with remaining ingredients. Makes 4 quarts.
Put all ingredients into a blender. Cover and process at high speed until smooth. Pour into 6-ounce glasses. Serves 4.
Mix all dry ingredients in very large bowl. Add eggs, shortening and buttermilk; mix well. Store uncovered in refrigerator. Fill greased muffin tins 2/3 full. Bake at 400° for 10 to 15 minutes.
Blend milk, eggs, butter, brown sugar, vanilla and salt. Pour over bread crumbs in buttered casserole. Bake at 325° until knife comes clean when inserted into pudding. Yields 4 servings.
You will need 16 bamboo skewers, soaked in water for 30 minutes.
Crush SnackWell grahams until fine. In a large bowl blend crushed grahams, sugar, Quik and liquid Butter Buds. Press this mixture into a deep dish pie pan that has been sprayed with a nonfat spray. Pour softened frozen yogurt into the crust. Freeze for 1 hour. Once yogurt has hardened, spread fudge topping on top. Freeze 30 minutes longer.
Cut steak into serving size pieces. Salt and pepper each side to taste. Dredge in flour. In large Dutch oven pot, put 3 tablespoons of oil. Brown meat pieces on both sides. When all pieces are brown, drain drippings from pan. Stir soup and 3 tablespoons flour together with remaining drippings. Place meat pieces into pot. Cover with water and simmer for 1 to 1 1/2 hours. Add water. Stir occasionally. Serve hot with vegetables and a favorite bread. Serves 4 to 6 people.
Mix dried onion, water and sugar. Set aside. Mix cream cheese and mayonnaise. Add onion mixture, then mix chipped beef in real well.	Mold into a ball.
Combine sugar, flour and cinnamon in a bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Stir in pecans. Yields about 1 1/3 cups.
Follow directions for browning 9-inch pie shell. Boil chicken and debone. Drain can of Veg-All. Place deboned chicken in 9-inch pie shell. Cover with Veg-All and cream of celery soup. Place Pillsbury pie shell on top and trim edges. Bake at 350° for 45 minutes or until brown.
Brown hamburger in pan; drain grease. Add taco sauce, enchilada sauce, chilies. Let simmer. Meanwhile, grate cheese and chop onion. Fill taco shells with hamburger mixture. Save a bit. Put taco shells in 13 x 9-inch cake pan. Put a bit of hamburger on bottom around shells. Add cheese and onion on top. Bake at 425° 10 minutes or until cheese melts.
Cut wings in two. Wash in warm water and dry. Mix all ingredients together in large frypan. Add wings and stir. Cover and cook 20 minutes. Uncover; cook an additional 15 minutes.
Cook zucchini in small amount of water 3 minutes; drain and cool. Cut in 1/2 lengthwise; remove pulp, dice and reserve shell. Saute onion in 1/4 cup oil 5 minutes. Add zucchini pulp and garlic; saute 3 minutes. Stir in tomato and mushrooms; cook 5 minutes. Remove from heat. Mix in breadcrumbs, parsley, salt, pepper and basil. Spoon into zucchini shells. Place in oiled 12 x 8 x 2-inch baking dish. Sprinkle with 1/4 cup oil. Bake at 350° for 30 minutes.
In unbuttered 9 x 9 x 1 3/4-inch baking pan, layer broccoli, chicken, bread cubes and cheese. Combine gravy, milk and pepper. Pour over mixture. Bake 40 minutes at 375°.
Make up 1 day and refrigerate overnight, or a few hours (covered). Roll out thin and drop in rolling boiling broth.
Mix last 4 ingredients together. Grease lightly 1 Bundt pan. Preheat oven to 350°. Push 1 chunk of cream cheese into the side of each biscuit and squeeze shut. Leave in biscuit shape. Dip each biscuit in melted butter. Roll in sugar mixture. Stand up each biscuit in wheel fashion around bottom of Bundt pan. All twenty will fit in pan, there will be only 1 roll of biscuits and you will have to hold each up for a little while. Bake at 350° for 30 to 45 minutes. Let cool for 5 minutes. Invert biscuits onto platter with icing of 1 cup sifted powdered sugar and 2 tablespoons orange juice. May want to let cool. Serve.
Combine dry ingredients in a large mixer bowl. Add eggs, milk, oil and vanilla. Beat 2 minutes at medium speed. Stir in boiling water (batter will be thin). Stir in chocolate chips and walnuts. Pour into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes or until cake tester inserted in center comes out clean. Cool. Frost as you like.
Slice Mexican Velveeta (mild) cheese on top. (Salt and pepper to taste.) Cover and heat slowly to steaming until vegetables and meat previously placed in pot are done. Spicy! Yummy!!!
Mix all ingredients together; pour into 12 muffin cups and bake at 350° for 15 to 20 minutes.
Sift together flour, baking powder, soda and salt. Blend remaining ingredients. Add alternately with dry ingredients blending after each addition. Fold in 1/2 cup walnuts, chopped. Drop dough by teaspoon onto greased baking sheets. Dip bottom of greased glass into a mixture of 1 tablespoon sugar and 1/2 teaspoon cinnamon. Flatten each cookie. Bake at 375° 8 to 10 minutes. Remove from pans immediately. Makes approximately 7 dozen.
Mix together first 4 ingredients. Blend in flour. Drop batter on lightly greased jelly roll pan; spread evenly. Mark lightly and drop teaspoon of filling in each square (6 x 4-inch). Bake at 350° until golden brown, 25 to 30 minutes. Cut squares. Sift powdered sugar over squares while still warm.
Dissolve gelatin in boiling water. Add cold water, pineapple and grated carrot. Chill until consistency of unbeaten egg whites. Fold in cottage cheese and yogurt. Pour into 6 cup mold. Use a meat loaf pan to make salad in. Serves about 10 to 12.
Mix flour, sugar, baking powder and salt in a bowl. Combine the eggs and oil, add the milk and then stir into the dry ingredients until just moistened. Stir in the berries and bake in a 12-muffin pan at 400° for 20 minutes. Let cool for about 5 minutes in the pan before removing. Let cool on plate, then cover. Makes 12 very large muffins.
Do not pare cucumbers. Slice very thin. Add onions, peppers, garlic and salt. Cover with cracked ice. Mix thoroughly; let stand for 3 hours, then drain. Mix remaining ingredients; add cucumber mixture and heat just to the boiling point. Seal in hot, sterilized jars. Makes 8 pints.
Cook broccoli until almost tender (do not overcook). Place in greased baking dish. Cover with chicken. Place sliced onion and cheese over chicken. Top with soup mixture and sprinkle with paprika. Bake at 350° for 35 to 40 minutes. Serves 4.
Pour pineapple and marshmallows in large bowl. Let stand overnight stirring often. Add cranberry sauce in blender for 2 to 3 seconds. Add to pineapple mixture. Add nuts. Mix well. Add whip cream. Add sugar gradually until stiff. Fold in fruit mixture. Best when served immediately the juice acid will dissolve cream.
Combine flour, cocoa, baking soda and salt in small bowl. Beat butter in with both sugars and vanilla until creamy. Beat in eggs. Gradually beat in flour mix. Stir in morsels. Make well rounded drops with a spoon on ungreased baking sheet. Bake at 350° in oven for 9 to 11 minutes.
Save 1 cup crumbs for topping. Mix the rest of the ingredients and put crumbs on top. Bake 30 minutes at 375°. Makes 2 large pies.
Crush cookies in food processor or blender, fine (will resemble potting soil). Mix cream cheese, butter and sugar; set aside. Mix vanilla pudding and egg yolks and cook until thick. Let cool and stir in cheese mixture; fold in Cool Whip. Using a 7-inch or 8-inch flower pot, layer cookies with mixtures ending with cookies on top. Chill and serve with artificial flower in pot. It's definitely a conversation piece.
Add enough water to pineapple juice to equal 1 cup. Boil and pour over Jell-O and cream cheese in small bowl. Beat with electric beater until Jell-O dissolves and cream cheese is blended. Cool in refrigerator while grating carrot and whipping cream. Fold pineapple into cooled mixture. Fold in whipped cream and carrot. Pour into 2-quart mold. Refrigerate until set; overnight preferred. Serves 12 to 14.
Place chicken breasts in a 13 x 9 x 2 baking dish coated with no-stick cooking spray. In a small bowl, combine lemonade, honey, mustard, thyme and lemon juice, mix well. Pour half over chicken. Bake uncovered at 350 degrees for 20 minutes. Turn chicken and pour remaining sauce on top. Bake 15 to 20 minutes longer or until meat juices run clear.
Thaw the spinach and squeeze dry. Stir the soup mix, sour cram and mayonnaise until blended. Stir in spinach, chopped water chestnuts and green onions. Cover and chill 2 hours. Stir before serving. Makes 4 cups. Serve with your favorite cracker.
Combine milk, butter, sugar and vanilla. Mix well and let stand for 1 hour in a cool place. Press mix around each cherry and let dry. Combine chocolate chips and paraffin wax in double boiler. Heat until melted; cool slightly. Dip balls in mixture. Place on waxed paper until hard. Age for 2 weeks (do not refrigerate). Makes 75 to 100.
Cream brown sugar and whipping cream. Add syrup. Microwave on HIGH for 13 minutes. Add oleo and pecans. Beat until creamy. Drop by teaspoon on waxed paper.
Split the rolls open lengthwise. (For easier handling, don't pull rolls apart.) Mix the margarine, mustard, poppy seed, onion and Worcestershire sauce. Spread the tops and bottoms of rolls with the mixture. Add ham and cheese to the bottom layer of rolls. Replace the tops of rolls. Wrap in foil; place in a 400° oven for 10 to 15 minutes. Serve the rolls individually. Optional: You may leave out Worcestershire sauce and use less cheese if you prefer. You can also use sliced honey deli ham instead of shaved ham.
In a large mixing bowl, combine both packages of dry pudding mix and add milk. Beat until thick. Add banana slices and stir. Fold in Cool Whip. In serving bowl, layer vanilla wafers in the bottom, then pour on some of the pudding mixture; repeat this 2-step process 2 more times. The real beauty of this recipe is that it can be made in about 15 minutes and then served. However, it can be refrigerated and served later.
Preheat oven to 350°. Have sausage and hamburger at room temperature. Mix in pancake mix, egg and grated cheese with hands. Form balls the size of a half dollar. Place balls on cookie sheet about 1 inch apart. Bake 30 minutes or until brown. To serve, insert toothpick in each sausage ball. Arrange on a serving tray. Makes 24 to 30 balls.
Grease a Bundt pan. Cream butter and sugar. Add eggs, beating after each. Add flour gradually. Add vanilla and pecans. Bake at 350° for 1 hour. Let stand in oven 10 minutes, then invert onto plate.