HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean and devein shrimp. Place the shrimp in a large bowl and combine with the vegetable oil, olive oil, minced garlic, pepper and bread crumbs. Mix until the shrimp are well coated. Refrigerate for approximately 2 hours. Grill the shrimp until they are golden (about 2 minutes on each side). Squeeze fresh lemon juice over the shrimp after they are taken off the grill. Serve immediately.
Drain beets, reserving 1/2 cup juice to dilute vinegar. Put sliced beets in a jar; sprinkle with salt and sugar or Equal. Heat vinegar and beet juice until boiling. Pour over beets. Cool. Keep in refrigerator several hours before serving. Will keep a week or longer. Fresh thin sliced onion rings may be added, if desired. Can also be made in a dish.
Melt the fat and blend in the flour and salt. Stir in the milk, slowly. Cook until thickened, stirring constantly. Add cheese and stir until melted.
Sift flour, baking powder and baking soda. Cream oleo; add sugar and cream. Add eggs one at a time. Cream well. Add sifted dry ingredients alternately with mashed banana mixed with milk and lemon juice. Add nuts and vanilla; blend. Grease and flour 2 loaf pans. Divide batter between two pans. Bake at 375° for 40 minutes or until done.
Mix ingredients as listed. Roll in balls and press on cookie sheet. Bake in 325° oven.
Saute onion in margarine until clear. Add broccoli and soup. Simmer 5 minutes. Add cheese and rice; mix well. Pour into a 1 1/2-quart baking dish and bake at 300° for 20 minutes.
Cook and drain pasta shells. Brown meat and drain. In small bowl, mix sauces and water. Stir 1/2 cup sauce in meat mixture along with chilies, 1/2 cup cheese and 1/2 can onions. Mix well. Spread 1/2 of remaining sauce on bottom of 10-inch round pan. Stuff cooked shells with meat mixture. Arrange shells in dish. Top with sauce. Bake, covered, for 30 minutes. Top with remaining onions and cheese. Bake, uncovered 5 minutes, until cheese melts.
Cut muffins in half; set aside. Mix together crabmeat, butter, cheese, mayonnaise and garlic salt. Spread on sliced muffins. Bake in oven at 350° for 10 minutes, then broil a few minutes. Do not burn.
Grease 9x13 inch baking dish. Cover bottom with lasagna noodles. Add layer of meat sauce, then layer of cottage cheese mixture, then mozzarella cheese. Repeat layers. The top layer should be sauce and parmesan cheese. Bake 350 degrees for 30 minutes.
Mix well and freeze in small bowls. Let set 45 minutes before serving. Pour ginger ale on top.
Cream oil and sugar. Add eggs, then add dry ingredients with buttermilk, alternately along with flavors. Bake in four 9-inch pans in a 350° oven for 25 minutes. Makes 4-layer cake.
Boil neckbones in water about 30 minutes or until tender. Pick greens. Wash greens 3 times or until water is clean. Put greens in the pot with neckbones. Boil on low for 2 hours. Cook 30 minutes. Add salt, sugar and bell pepper. May add turnip if desired. Slice 4 turnips. Wash and add to greens. Let greens cook on low with turnips 1 hour. Cook greens 2 hours. Cook neckbones 30 minutes before adding greens.
Combine. Mix well. Carefully drop by tablespoonfuls into deep hot oil. Cook only a few at a time, turning once. Fry until golden brown. Drain on paper towels. Makes about 2 dozen.
Combine curry powder and paprika. Sprinkle over chicken. Rub seasonings onto top and bottom surface of each chicken piece and set aside.
Brown ground beef, green pepper and onion together. Add salt to taste. While this mixture is browning, boil noodles according to package directions. When meat mixture is browned, pour off grease and add cubed cheese. Add remaining ingredients and bake in a 2-quart casserole for 30 minutes at 300°. Casserole can be frozen and baked later.
Bring the sugar, oil and vinegar to a boil. Pour over the vegetables. Salt and pepper to taste. Keeps up to 3 weeks in refrigerator.
Brown meat, onion and celery; drain off fat. Drain tomatoes, green beans and carrots thoroughly. Combine with meat mixture lightly to mix. Add pepper and garlic. Place this mixture in a baking dish. Cover with prepared mashed potatoes. Bake at 350° for 20 minutes or until thoroughly warmed. Remove from oven; top with cheese and return to oven for 5 minutes.
Do Ahead: Stir cream into cottage cheese. Add remaining ingredients and mix well. Refrigerate.
Prepare yellow cake mix by directions on box or you can make your favorite yellow cake from scratch. You will need 3 layers.
In a heavy skillet, brown shanks on all sides in 1 tablespoon butter. Add 1 1/2 cups water and salt. Cook, covered, over low heat for 1 hour. In a small skillet, add flour to 2 tablespoons butter; cook and stir until flour is brown. Stir in 1/2 cup water until smooth. Add to meat and stir until smooth. Add herbs. Cover and cook slowly 1 more hour until meat is tender. Add more water during cooking if needed to maintain a good gravy. Place shanks on a bed of hot cooked noodles. Spoon gravy over them. Serves 4.
Peel ripe figs, trimming off the stem completely. Sprinkle with sugar and add enough water to start cooking (about 1 or 2 cups). Use wide kettle. When figs reach boiling point, mash. Cook until mixture thickens. Stir in strawberry gelatin. Cook until desired consistency. Pour into sterilized jars and seal while hot. Makes 5 pints.
Mix puddings, Jell-O, orange juice and water. Cook, stirring constantly, until thick. Cool completely. Then add Cool Whip and fruit.
Saute onion, green pepper, ham and mushrooms in butter. Beat eggs and milk until frothy, then scramble in butter. Mix together scrambled eggs and sauteed ingredients in a 9 x 13-inch pan. Add cream of mushroom soup and Velveeta or American cheese. Bake in a 225° oven until bubbly and heated through.
Bake cake according to directions on box. Bake in 9 x 13 glass dish. Cool. Drain pineapple; spread pineapple over cake. Mix pudding according to package directions. Spread pudding over pineapple. Spread Cool Whip over pudding. Spread coconut over pudding and sprinkle nuts over coconut.
Saute pepper and onion in oil. Boil carrots until almost done. Mix remaining ingredients. Add to carrots. Simmer until hot.
Heat water to boiling; add instant potatoes. Mix well. Add sugar, salt and shortening. Cool to warm. Add yeast. Heat cottage cheese to lukewarm and add soda. Add eggs and mix all liquids well. Add flour to make stiff dough. Knead. Let rise until double. Knead again. Let rise for 30 minutes. Punch down and let rise for 10 minutes. Shape into loaves and let rise until double. Bake at 350° for 25 to 30 minutes. Makes 5 loaves.
Whip cream cheese and sugar together well. Fold in whipped cream, then pineapple. Pour into pie shell and chill 2 hours or until set.
Add water to raisins and boil for 5 minutes. Let cool. Stir in soda and let stand. Crem the sugar and shortening. Add vanilla, eggs and cold raisins. Stir in other ingredients, leaving the flour until last. Bake at 400° on greased cookie sheet for 12 minutes.
Combine flour, salt and pepper in brown bag. Add chicken a few pieces at a time and shake until coated with flour mixture. Place chicken in a single layer in a shallow baking dish. Dot with butter. Bake at 450° for 25 minutes. Remove from oven and pour the sauce over the chicken. Sprinkle with dill and grated cheese. Reduce heat to 350° and bake 25 minutes more. Serve hot or cold.
Spray a 2-quart casserole with a vegetable oil. Place in it a mixture of the cranberries and apples. Sprinkle with lemon juice. Cover with sugar. In a medium mixing bowl, blend just to moisten the oatmeal, walnuts, brown sugar and melted oleo. Pour crumb mixture over fruit. Bake, uncovered, in a 325° oven for 1 1/4 hours. Delicious with turkey, chicken or served hot over ice cream.
Beat egg yolks, salt, butter and milk together. Add flour. Roll out thin and cut in thin strips. (No need to let them dry.)
In a bowl, beat egg. Add milk, Worcestershire sauce, onion salt, pepper and crumbs. Add pork and mix well. Shape into two 5 x 2 1/2-inch loaves. Place in a small baking pan.
Cream butter and sugar. Add eggs, one at a time. Sift dry ingredients together. Add raisins and nuts to flour mixture. Add to batter. Add applesauce last. You might need to add the applesauce a little at a time to mix better. Bake in 10-inch tube pan in 325° oven 1 hour and 20 minutes or until tests done.
Combine all dry ingredients; cut in margarine until mixture becomes coarse. Then add buttermilk and egg.
Wash, but do not peel potatoes. Cut into wedges. Mix dry ingredients and put into plastic bag. Add potatoes and shake well to coat. Potatoes should be damp, so coating will stick. Put on cookie sheet. Dot with margarine. Bake for 1 hour in 400° oven, uncovered.
In saucepan, heat 1/2 cup milk just to boiling. In blender, sprinkle gelatin over 1/2 cup cold milk. Let stand 2 minutes. Add hot milk. Blend 1 minute. Add 1/2 cup peanut butter pieces. Blend until melted. Add sugar, cream and 3 ice cubes. Blend until smooth. Pour into 4 dessert dishes. Freeze 20 minutes. Garnish with remaining peanut butter pieces. Makes 4 servings.
Combine first 7 ingredients. Fold in oranges. Cover and refrigerate until chilled. Fold in bananas and sprinkle with nuts. Yields 8 servings.
Cut each roll into 4 pieces, lengthwise. Melt butter. Season with garlic, thyme or dill. Bake in slow oven at 225° about 1/2 to 3/4 hour, until as brown as you wish. Good served hot or cold.
Mix all ingredients together; pour in oblong pan. Bake at 350° for 25 minutes.
Mix jello with hot water. Combine other ingredients and add to jello. Put in refrigerator until congealed. Serve.
Mix together the night before serving and refrigerate the oatmeal, mild???, raisins, honey and salt.
Heat oven to 400°. Grease a 9-inch pie plate. Heat water and margarine to boiling in a 2-quart saucepan. Add baking mix, all at once. Stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes, remove from heat. Beat in eggs, one at a time, continue beating until smooth. Spread in pie plate (do not spread up side). Bake until puffed and dry in center, 35 to 40 minutes. Cool. Just before serving, fill with ham salad. Cut into wedges. Serves 6 to 8. Bowl puff may be frozen after it has cooled from baking. Wrap and freeze no longer than 1 week. To thaw, put puff on serving plate. Let stand at room temperature for 60 minutes.
Combine all ingredients, except food coloring, in saucepan. Heat on medium-high and stir until thick. Turn off heat. Add food coloring. Knead on flat surface until mixed and good texture (carefully, mixture will be hot).
Mix and knead dough for 7 to 10 minutes. Roll out and cut with cookie cutters. Place on ungreased pan. Place hole in ornament with toothpick. Bake at 325° for 30 minutes. Paint with acrylic colors. Spray with clear gloss or lacquer.
Heat 2 cups water, cauliflower, celery, onion and lemon juice. Cook until tender, about 10 minutes. Do not drain. Press cauliflower mixture through food mill or blender until uniform consistency.
Simmer all ingredients together for a couple hours, stirring occasionally. Skim fat off top.
In Dutch oven, make dark roux with peanut oil and flour; add onions, celery and green pepper and saute for about ten minutes. Add tomato paste, then all liquids, and then all spices and chopped tomatoes. Simmer for about 15 to 20 minutes. Add more wine, if necessary.
Mix cake mix and margarine together. Pat in greased sheet cake pan. Mix frosting and cream cheese together. Set aside 1/2 cup of icing. To the remaining mixture, add the eggs and pour over cake mix. Bake at 350° for 30 to 40 minutes. Cool and spread remaining icing on top of bars.
Mix all ingredients together. Pour into unbaked pie shell. Bake 10 minutes at 400°, then bake 25 minutes at 325°.
Cook squash and onion until tender; drain and mash. Beat eggs. Add milk, cheese, butter, salt and pepper. Add to squash and onions. Blend in stuffing mix with a spoon. Pour into 2-quart buttered baking dish. Bake until	done, but not dry, about 25 to 30 minutes at 350°.
Melt butter in heavy medium saucepan. Add remaining ingredients except chicken and simmer 1 hour, stirring occasionally. Preheat oven to 400°. Arrange chicken in ovenproof glass baking dish. Brush with sauce. Bake 15 minutes and brush with sauce again. Continue baking until crisp, 15 to 20 minutes. Reheat sauce. Serve immediately.
Mix first five ingredients. Add chicken and celery; mix well. Mix rice and pimento, layer with mixture.
In mixing bowl, cream oleo, shortening and sugar. Add 1 egg at a time. Add flour and milk, alternating and beginning with flour. Add baking powder, salt and vanilla. Grease and flour tube pan generously. Bake at 325° for 1 hour and 15 minutes.
Mix cake mix according to directions on box; pour 1/2 of batter into greased and floured 9 x 13-inch pan.	Bake in oven at 350° for 20 minutes. While cake cooks, melt the stick of butter and	caramels in microwave.	Add the evaporated milk and mix until well blended. Remove cake from oven and pour caramel mixture over cake. Sprinkle chocolate chips over caramels. Pour rest of batter over chips and bake another 20 minutes. Be sure not to overbake. (Nuts may be added to caramel mixture, if desired.)
Combine all ingredients. Add in salt and pepper to taste. Heat. Makes 6 servings.
Mix cheese and butter in mixer. Add sauces and mix. Add flour and mix. Press teaspoon of dough around an olive. Bake at 450° for 12 to 15 minutes.
Brown hamburger. Drain grease. Pour meat into large saucepan. Add both packs of chili mix, picante sauce, kidney beans, chopped onions and tomato soup or tomatoes.	Simmer for 10 to	15 minutes. Taste. Add Texas Pete to desired taste. Simmer 5 more minutes. Garnish chili with shredded cheese, if you like.
Pour the juice off into a pan and add pudding mix. Cook until thick. Cool lightly and add other fruit. Chill.
Remove wrapper from Hugs|. Preheat oven to 350°. Grease well and flour cookie sheet or line with parchment. Stir brownie mix, pouch of Hershey|'s syrup, cocoa, water, oil and eggs in medium bowl until well blended. Drop by scant teaspoons, onto prepared cookie sheet. Bake 8 minutes or until set. Cool 1 minute. Press Hug| into center of each cookie. Remove from cookie sheet to wire rack.
Boil brown sugar, margarine, syrup and salt 5 minutes. Remove from heat and add 1/2 teaspoon baking soda. Pour over corn and peanuts. Stir until well mixed. Spread on 2 large cookie sheets and bake 1 hour at 250°. Stir every 15 minutes while baking. Remove from oven and continue stirring until cool. Store in airtight containers.
In large bowl, combine cole slaw mix, almonds, sunflower seeds and green onions; set aside. In a small bowl, combine oil, sugar, vinegar and seasoning packets. Pour dressing over salad; toss to combine. Refrigerate several hours. When ready to serve, crush Ramen noodles and stir into salad. Serves 6 to 8.
Mix Cool Whip and dry Jell-O. Mix well. Add cottage cheese, drained pineapple and nuts. Refrigerate. Let set before serving.
Blend peanut butter,	egg, vanilla and butter until mixture becomes light and fluffy. Sift together the flour and soda; blend into creamed mixture.	Add remaining ingredients. Drop by spoonfuls on cookie sheet and press with fork. Bake in a 350° oven for 10 to 15 minutes until light brown around edges. Makes about 3 dozen large cookies.
Melt butter in sauce pan on low heat; gradually add brown sugar and corn syrup. Bring to a boil, stirring constantly for 1 minute or until sugar dissolves. Add whipping cream gradually and bring to a boil again. Remove from heat. Makes about 2 cups.
Dissolve yeast in lukewarm water and let cool. Dissolve shortening in boiling water and let cool. Mix two mixtures together. Add sugar, eggs and salt; beat. Gradually add 6 cups of flour. Let rise until double in size, then knead dough for 10 minutes. Roll dough out to 1/4 to 1/2 inch thickness. Cut dough in small pieces (to look like dumplings). Dip each piece of dough into melted margarine. Distribute pieces evenly into tube pans and let rise again. Bake at 350° for 30 to 40 minutes. Wrap bread in foil to keep fresh.
Arrange asparagus in the bottom of shallow 6 1/2 x 10-inch baking dish. Combine cheese and soup. Mix well and add peas. Spoon over asparagus. Top with almonds. Bake, uncovered, 25 to 30 minutes at 350°. Yields 8 servings.
Mix all ingredients together. Drop by spoonfuls onto greased cookie sheet. Bake at 400° for 10 to 12 minutes. May be frozen and reheated. Reduce heat to 375° to reheat and you may need to cover with foil. If I know I am going to freeze them, I reduce the baking time 2 to 4 minutes.
Combine sugars, flour and oatmeal in bowl. Cut in peanut butter. Add egg, vanilla and melted margarine. Mix well. Press into a well-greased 9 x 11-inch pan. Bake at 350° for 15 to 20 minutes. Add icing as soon as it is removed from oven.
Combine hamburger with egg, Worcestershire and salt. Blend well and press around each frankfurter. Cook 15 minutes on grill, turning often. Serve in frankfurter rolls.
Melt oleo and then add eggs, mix well. Add dry ingredients one at a time, add nuts last.
Cut up orange slices and flour then mix other ingredients well. Then add orange slices, dates, and walnuts. Pour in several small cake pans or bundt pan. I usually make this at Christmas time. Bake at 325-350° for about 40 minutes. Keep check on it.
Mix ingredients; divide in 3 parts. Roll very thin; dry for 20 minutes. Cut in strips. Cook until tender.
Brown meat. Add chili powder, garlic salt and onion. Blend together refried beans and enchilada sauce. Add to meat mixture. Add corn chips. Place in casserole and top with extra corn chips and Cheddar cheese. Bake at 350° until bubbly.
Cream butter until smooth. Add sugar and vanilla. Beat until fluffy. Add flour, milk and pecans. Mix well. Drop by teaspoonfuls onto a greased cookie sheet. Bake in a 350° oven for 15 to 20 minutes. Cool completely. Combine powdered sugar and milk. Roll cookies in the sugar mixture and then in coconut.
Bake cake according to directions on box in a 9 x 13 x 2-inch cake pan. After cake comes out of oven, take a fork and make holes all over cake. Bring milk and sugar to a boil. Remove from heat and add 1/2 can of coconut, then spoon this all over cake. Drain pineapple and spread over cake. Refrigerate cake and after is is completely cool, mix the other 1/2 can of coconut with Cool Whip and spread over cake.
In a large kettle or Dutch oven, combine chicken broth, potatoes, carrots, celery, onion, cauliflower, green beans, 2 teaspoons salt and 1/4 teaspoon pepper. Bring to boiling. Reduce heat, cover and simmer for 10 minutes. Add Great Northern beans and zucchini. Simmer for 10 to 15 minutes longer or until vegetables are tender.
Saute beef, zucchini, onions and seasonings in a lightly greased skillet, until vegetables are tender-crisp, stirring frequently. Drain, add green chiles, rice, sour cream and 1 cup cheese. Turn into a buttered shallow 2-quart casserole.
Beat cheese until smooth. Stir in all ingredients except 1 cup pecans. Turn into bowl lined with waxed paper and chill. Shape into ball and unwrap; roll in remaining cup of pecans. Re-wrap in plastic wrap and keep refrigerated until ready to serve.
Cut beef in chunks. Cover and simmer 4 to 6 hours. Shred.
Mix butter and sugar well. Add the eggs, one at a time, and beat well. Mix baking powder and lemon rind with half of the flour and mix well with butter, sugar and eggs. Mix walnuts, candied peel, raisins and cherries in rest of the flour. Mix all together. Grease a loaf pan. Bake for 1 hour at 350°.
Grease and flour 12 x 17-inch pan. Make cake mix from box mix for 4 minutes. Bake for 17 minutes at 375°. Mix butter, flour, sugar, cinnamon and vanilla by hand until it starts to crumb. Put crumbs on top and bake again for 17 minutes. When cool top with confectioners sugar and cut.
Brown meat, onion and pepper in skillet. Cook 1/2 hour slowly. Add beans, tomatoes and spices. Cook in crock-pot on low for 4 to 5 hours.
Drain and rinse ditalini with cold water. Cook pudding using 1 egg only. Add everything together and chill for several hours.
Cut butter into powdered sugar and flour until it resembles coarse crumbs. Press into 9 x 13 inch pan. Bake 15 minutes in a 350 degree oven. While baking, mix eggs, sugar, flour, and lemon juice. Pour over hot crust. Bake 20 minutes longer at 350 degrees. While still hot, sprinkle with powdered sugar.
Mix all ingredients, except chocolate chips, and spread into a 9 x 13 pan. Melt 1 large bag of semi-sweet chocolate chips and spread on top. Cut into squares.
Cut round steak into 6 pieces. Pound flour into the meat. Brown well in shortening. Season with salt and pepper. Add garlic and onion and continue cooking until the onion is tender and browned. Add paprika, onion salt and water. Cover and bake in a moderate oven (375°) for 2 hours, or until meat is tender. Add more water if necessary. Makes 6 servings.
Marinade raspberries in liqueur overnight. Whip softened cream cheese together with raspberry mixture and almonds. Spread this mixture between two pieces of bread. Heat and grease skillet with butter. Dip in egg mixture and cook both sides until golden brown. Place on the plate, cut into quarters and dust with powdered sugar. Lightly drizzle with maple syrup and serve.
Gradually add mayonnaise to cream cheese, mixing until well blended. Add fruit and food coloring. Fold in marshmallows and whipped cream. Pour into a 9 x 5 x 3-inch loaf pan. Freeze until firm.
Mix all together. Pour into two 9-inch pie shells. Bake in preheated 375° oven for approximately 40 minutes. So good and so easy.
Mix sugar and cornstarch. Stir in boiling water, cook over direct heat, stirring constantly until mixture thickens and boils. Set over boiling water and cook 10 minutes longer. Beat egg yolks slightly, beat in a little of hot mixture and add to hot mixture in double boiler. Cook 5 minutes, stirring constantly. Remove from hot water. Blend in butter, lemon juice, rind and pulp. Cool.
Boil roast with pepper and salt until tender. Place in baking dish. Top with onion which has been sauteed in bacon drippings, catsup and mustard. Bake at 350° for 30 to 40 minutes.
Prepare Uncle Ben's wild rice as directed on box. While preparing rice, saute onions, celery, green pepper and mushrooms in margarine. To the prepared rice, add the soup (undiluted), pimentos and sauteed ingredients. Mix well and put in casserole dish. Bake at 350° for 30 minutes. You may add 1 can of chunked chicken or hamburger, if you wish.
In a saucepan, combine together sugar, salt, cocoa, corn syrup, milk and butter. Cook to a soft ball stage. Remove from heat and stir in marshmallow cream and vanilla. Beat and stir in nuts. Pour into a buttered pan and let sit.
Beat egg whites stiff. Add 6 tablespoons sugar. Put in refrigerator. Cream sugar and butter together until well blended. Add egg yolks, 2 at a time. Alternate cream and flour and mix well until creamy. Add vanilla and fold in egg whites from refrigerator. Beat on high speed with mixer for 10 minutes.
In a deep casserole, layer lettuce, celery, onion and green pepper. Top with Miracle Whip. Next layer will be the peas. Top them with 2 tablespoons sugar. Then top with bacon and follow with grated cheese over top. Refrigerate until served.
Mix ingredients in a crock-pot or glass jar and set in a warm place to sour. When it sours and really gets to bubbling, add a little flour, some sugar and a teaspoon of soda (these last ingredients are in addition to the listed ingredients). This is a very old recipe and you may have to do a little testing and some experiments! Mix until a stiff dough, adding needed flour. Put in a pan or Dutch oven and let rise. This can take 16 to 18 hours or more. Bake in a moderate oven until done.
Preheat oven to 350°. Grease and lightly flour 13 x 9-inch baking pan; set aside.
Dissolve bouillon in water (large pot). Add broccoli and cook until well done. In a saucepan, make a roux. Melt butter; add onions and cook until limp. Sprinkle flour over onions, stirring with wire whisk until all is stirred in, then add milk. Stir; thicken and add to soup stock. Add cheese and spices and cream.
Cook sugar, salt, syrup and water until spins a long thread. Remove from heat; add cream of tartar. Pour over stiffly beaten egg whites. Beat well, then add powdered sugar and extract.