HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In medium saucepan, heat cheese and cream, stirring constantly until cheese is melted and sauce is creamy. Remove from heat. Stir in remaining ingredients. Pour into ungreased 1 1/2-quart casserole. Cover and bake 45 minutes.
Thaw scallops and shrimp (if frozen). Cut in half. Peel and devein shrimp. In a medium bowl, combine scallops and shrimp; set aside. Thaw pea pods; cut in half. Set aside. In a skillet, cook onions and garlic in hot oil and butter over medium-high heat for 30 seconds. Add 1/2 the scallop and shrimp mixture. Add parsley, basil and red pepper. Cook and stir for 3 to 4 minutes until the scallops are opaque and shrimp pink. Remove cooked scallops and shrimp with slotted spoon and add other half of scallops and shrimp and repeat cooking. Return all scallops and shrimp to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. In a large bowl, toss scallop mixture with linguine. Transfer to large platter; sprinkle with cheese. Serves 3 to 4 people.
Combine sugars and mix to blend. Add butter and oil. Beat well. Add eggs and mix well. Sift together flour, cream of tartar and baking soda. Add to sugar mixture. Beat well. Stir in vanilla. Form into balls. Dip cookie tops into small amount of granulated sugar and flatten with bottom of a glass. Place on ungreased baking sheet and bake at 375° for 10 to 15 minutes. Makes 8 dozen.
Spray large saucepan or Dutch oven with nonstick cooking spray. Heat over medium-high heat until hot. Add celery; cook and stir 1 1/2 to 2 minutes or until crisp-tender. Add chicken breast halves, broth and water. Bring to a boil. Reduce heat; cover and simmer 10 to 12 minutes or until chicken is fork-tender and juices run clear, stirring occasionally. Remove chicken from saucepan; cool slightly. Cut into bite-sized pieces. Bring broth mixture in saucepan to a boil over medium-high heat; stir in frozen vegetables. Return to a boil. Stir in rice, chicken, parsley and lemon and herb seasoning. Reduce heat; cover and simmer 10 minutes or until rice and vegetables are tender. Makes 4 (1 3/4 cup) servings.
In a skillet, saute onion in butter until tender. In a large bowl, combine ham, chicken, peppers, olives, soup, sour cream, salt, pepper and onions. Fold in noodles. Pour into greased 2 1/2-quart baking dish. Sprinkle with the Parmesan cheese. Bake, uncovered, at 325° for 45 minutes or until bubbly.
Brown meat. In a large bowl, tear lettuce into small to medium size pieces. Chop onion. Chop tomatoes. Mix meat, lettuce, onion, tomato, kidney beans and cheese in a large bowl. Pour in Paul Newman's dressing and mix well. Refrigerate. Just before serving, mix in nacho chips.
For top layer, take the Miracle Whip and add the dill weed. Spread over the top of salad. Make the day before and when ready to serve, toss the amount you need for the meal. Refrigerate the rest.
Put milk in large mixing bowl. Add pudding mix and mix on low speed until it thickens. Add the sour cream and mix well (about 2 minutes). With spoon, gently fold in the Cool Whip, until it is well blended. Place a layer of vanilla wafers in bottom of deep bowl. Then layer of bananas (sliced), then layer of pudding. Repeat layers until all is used. Sprinkle some wafer crumbs on top. Refrigerate until ready to serve.
Sift the flour, baking powder and salt. Set aside. Beat softened oleo and sugar until fluffy. Add eggs, one at a time. Beat well. Add dry ingredients; mix. Add nuts and chocolate bits. Bake in a jelly roll pan (greased) at 350° for 20 minutes. Take out when bars look undercooked. Cut into squares when almost cool.
Mix flour and sugar and beat in eggs. Add corn and milk. Dot with butter. Cook at 350° for 50 minutes.
Add water to cranberries and simmer 10 minutes. Press cranberries through a sieve to eliminate skins. Add sugar and stir. Add jello. Remove from stove and partially cool. Add pineapple and a little of the pineapple juice, apple and nuts. Pour into a mold or dish and chill.
Grease pan. Spread each ingredient in order listed. Pour melted butter evenly over this. Bake at 325° for 1 hour. Cover with foil first half hour.
Combine flour and pepper in a medium bowl. Use a pastry blender to cut in cheese and butter until it resembles coarse crumbs. Add walnuts and egg yolks. Stir until combined. Form the mixture into a ball. Knead until combined. Divide dough in half. Shape each half into a log about 9-inches long. Wrap logs in plastic wrap. Chill at least 2 hours.
Beat eggs and sugar together until thoroughly blended and foamy. Add remaining ingredients (except pecans) and blend thoroughly. Pour into unbaked pie shell. Starting at outer edge, arrange pecans in concentric circles, ending with one or two pecans in the middle. Bake at 375° for 45 to 50 minutes.
In large kettle over medium heat, heat all ingredients (except orange juice). Simmer for 10 minutes. Add orange juice; drain off spices if desired. Serve hot. Makes 36 3/4 c. servings.
Place yogurt and sugar in blender. Blend for 5 seconds. Add berries and almond extract. Process at high until smooth.
Brown hamburger in a large skillet; add onion and 1 cube of garlic while meat is browning. When brown, add 1 cup soy sauce; let simmer for 5 minutes. Add carrots, celery, garlic and 1/2 cup soy sauce. Cook until almost done but still have a little crunch. Serve 2 cups cooked rice. Makes 4 servings.
Melt chocolate bars in double boiler. Mix with Cool Whip and pour into pie crust. Chill at least 45 minutes. Then ready to serve.
Heat oven to 325°. Mix sugars, peanut butter, margarine, shortening, egg, baking soda and baking powder. Stir in cereal and chocolate chips. Shape dough by rounded tablespoonfuls into balls. Place about 2 inches apart on ungreased cookie sheet. Bake until golden, 10 to 12 minutes. Cool 5 minutes; remove from cookie sheet. Makes about 3 1/2 dozen.
Mix all ingredients and bake in Bundt pan, greased good, for 50 minutes at 350°.
Mix all together with fingertips. Knead until smooth. On a biscuit board, roll out 1/4-inch thick. Spread with 3/4 cup soft fresh churned butter. Sprinkle 1 1/2 cups sugar on top. Roll up jelly roll fashion. Cut into 1 1/2-inch pieces. Stand in a large pudding pan. Slowly pour enough boiling water over the rolls to cover. Sprinkle 1 teaspoon vanilla or use nutmeg. Bake at 350° until brown, about 1 hour. Serve with whipped cream.
First, put flour in browning bag and shake well. Set aside. Mix the dry ingredients. Sprinkle the mixture over the brisket. Poke holes all over brisket with a fork and place in the browning bag. Add the Italian dressing and mushrooms. Close the browning bag and cut a few small slits in it. Bake at 350° for 30 minutes per pound.
Mix all ingredients but crackers; mix thoroughly. Crumble up crackers 5 at a time until it gets firm. Grease a loaf pan; cook at least 30 minutes. Cover the top with ketchup. Cook for another 45 minutes to 1 hour. Take it out. Let cool for 10 minutes before serving.
Sift together the flour, baking powder, soda and salt. Blend butter and sugar. Add eggs; beat well. Stir in milk and vanilla. Add sifted dry ingredients together with nuts, dates and cut cherries; mix well. Crush cornflakes.
Cream white sugar and eggs. Add fruit cocktail. Sift together flour and soda. Add to first mixture; mix well. Pour into greased 9 x 13-inch pan. Sprinkle with brown sugar and chopped nuts. Bake at 350° for 45 minutes.
Combine all ingredients in casserole dish. Bake 30 minutes at 350°. Stir and bake for 30 minutes more.
Mix all ingredients. Melt 1 stick of butter in an 8 x 13 pan or deep Corning Ware dish. Add one 29 ounce can of sliced peaches, slightly drained. Gently stir in batter. Cook in a 400° oven for 30 to 40 minutes.
Mix all ingredients together. Pour into 1 graham cracker crust. Spread extra Cool Whip on top of filling, if desired. Chill and serve.
Mix flour, salt and pepper. Coat beef with flour mixture. Heat oil in Dutch oven until hot; add beef and remaining flour mixture. Cook and stir until beef is well-browned. Add water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours. Add bay leaf, parsley, thyme and vegetables. Cover and simmer 30 minutes.
Soften yeast in warm water. Combine milk, shortening, sugar and salt. Cool to lukewarm; add one cup of the flour and beat well. Add softened yeast, egg and vanilla. Mix in enough flour to make dough soft. Knead lightly on floured surface. Place in greased bowl. Turn once to grease surface. Cover, let rise until double (1 1/2 to 2 hours).
Boil water and salt in large saucepan. Add tails. Cover and boil again. Lower heat and simmer 15 minutes. Drain and cut away undershell (covering meat of tails) using scissors. Keep tails from curling by inserting long metal skewers from meat side through tail to shell side, then back through shell and meat at opposite end. Arrange tails, meat side up, on broiler rack and brush with butter. Set oven to broil or at 550°. Broil a few inches from heat til hot, 2 to 3 minutes. Remove skewers and serve with lemon sauce. 3 to 4 servings.
Put paper liners in muffin pans, place wafer in each. (Makes 18 to 36.) Beat cream cheese, sugar, eggs and vanilla until smooth, about 3 minutes. Put mix over wafers and bake at 375° for 12 to 15 minutes. Cool and top with blueberry, cherry, strawberry or pineapple pie filling.
Sift dry ingredients into a bowl. Add remainder of ingredients in order given until batter is smooth. Pour into 2 greased and floured 1-quart casserole bowls. Bake at 350° for 30 minutes; reduce heat to 325° and bake another 30 minutes.
Preheat oven to 375°. Cook vegetables according to directions; drain. In 2-quart saucepan, saute onion, celery and thyme in margarine. Add soups and milk; stir until smooth. In 8 x 12-inch baking dish, combine turkey, cooked vegetables and pepper. Add soup mixture, stirring gently to mix. Unroll crescent rolls without separating pieces. Firmly press perforations to seal. Cut dough lengthwise into 8 strips, about 3/4-inch wide. Arrange dough strips over chicken mixture to form a lattice. Press ends of strips to baking dish. Bake 30 minutes or until golden brown. Cover edges with foil if pastry browns too quickly.
Mix dry pudding mix with Cool Whip. Serve with fresh fruit pieces or with fruit salad.
Place a buttered 5 to 6 cup souffle or other straight sided baking dish in a larger baking pan (at least 2 inches deep); set aside. In a deep bowl, whip egg whites on high speed until foamy. Continue to beat, gradually adding 1/4 c. sugar, until whites hold short, distinct peaks; set aside. In another bowl, beat (no need to wash beaters) remaining 1/2 c. sugar, 2 Tbsp. butter, peel and egg yolks on high speed until mixture is thick and lighter in color. Stir in buttermilk, lemon juice and flour. Add about 1/4 of whites to batter; stir to mix well. Gently but thoroughly fold in remaining whites.
Drain pineapple and add water to juice to make 1 cup. Stir into pudding mix. Microwave until thick and bubbly. Add pineapple and drained oranges. Refrigerate until ready to serve. Stir in bananas and garnish with cherries.
Place roast in crock-pot. Pour in soup and 1/2 soup can of water. Add 1 package Lipton onion soup mix. Cover and cook on low 6 to 8 hours or until done.
Fry chopped onions in a large skillet. Add sausage and cabbage. Add water and vinegar and cook about 1 hour. Add rest of cabbage and cook about 1/2 hour. Add sugar and remove lid to brown. Serve with boiled potatoes.
Mix oil and flour in large pot over high heat until very brown, stirring frequently to avoid scorching. Add water, okra, chicken, tomatoes, peppers, green onions, celery and salt to taste. Simmer over medium heat for 2 hours. Add sausage; continue to simmer for 1 hour. Serve hot over rice, if you choose. Serves 4 to 8.
Combine first 3 items. Boil 20 minutes slowly. Add jello after removing from heat. Stir until dissolved. Put in jars. Store in refrigerator.
Boil potatoes, peel and whip by mixer until light and fluffy. Add rest of ingredients and mix and mix and mix; very well. Bake at 350° until pie shell is done.
Make broth by boiling bones, water and salt for 1 hour. Skim off frothy scum which floats to top. Strain broth and return to clean pot. If using butter to flavor broth, eliminate these first steps. Add all vegetables and boil 1 hour. Dilute flour in 1/2 cup cold water and add to broth to thicken.
Combine sugar and water; heat to boiling and boil 3 minutes. Add remaining ingredients, except ginger ale. Put mixture into 2 rinsed 1/2-gallon milk cartons and freeze. Remove and let thaw some. Put in serving bowl and pour ginger ale over. Should be slushy when served. Makes 50 servings.
Use either 3/4 pound of skinned link sausages or sausage meat shaped like links. I usually cook the meat part way first. Use either Short Crust or Flaky Pastry.
Mix together eggs, sugar, soda, fruit cocktail and flour. Pour into ungreased pan. Sprinkle with brown sugar and nuts. Bake at 325° for 30 to 35 minutes.
Prepare pie crust according to the package directions and line an 8-inch pie pan. Bake for 10 minutes at 425° and cool. Using some of the bacon fat, saute onion until tender and spread with bacon, ham and cheese in pie shell.
Put rice and soups together in deep dish. A Teflon loaf pan is ideal. Slice butter and place on top. Cover and cook at 350° for 45 minutes to 1 hour.
Line a loaf pan with plastic wrap. Mix all ingredients and pour into loaf pan. Freeze until firm. To serve, turn out onto platter and slice. Serve over a lettuce leaf.
Wash and remove stems from firm but ripe figs. Cover with boiling water and let stand 5 minutes. Drain, rinse in cold water and pull off peeling.
Saute meat until brown; add onion, celery, green pepper and garlic. Cook, stirring and scraping bottom of pan. Saute livers and green onions in butter until done. Finely chop livers; stir livers mixture and chicken broth, salt, pepper and red pepper sauce into meat mixture. Reduce heat and simmer 40 minutes, covered. Simmer, uncovered, 20 minutes. Stir in as much as needed to make a moist dressing.
Place apples and 1/4 cup brown sugar in a greased casserole. Mix well.
Mix all together and empty into a buttered casserole dish. Add more crushed cracker crumbs on top. Bake at 350° for approximately 1/2 hour or until brown on top.
Cook sugar, flour, egg yolks, milk and salt for a few minutes, then add lemon	juice and rind. Let cook a little longer. Add butter and pour in baked pie shell. Add meringue and brown.
Chop cabbage, pepper and scallions and combine in bowl. Mix soy sauce, oil, sugar and vinegar and add to cabbage. Bake almonds, sesame seed and noodles with oil in hot oven until brown, stirring often. Remove, cool and add to cabbage.
Mix sugar, baking soda, salt, vanilla, vinegar, Wesson oil and cocoa. Mix well. When smooth, add flour and water. Mix until smooth. Put in an 8 or 9-inch pan. Bake at 350° for about 30 to 40 minutes.
Combine chicken, drained pineapple (reserve juice), grapes, celery and nuts. Taste for salt. (Salted nuts may furnish enough.) Stir in tarragon leaves. Combine mayonnaise, lemon juice and 2 tablespoons of pineapple juice into chicken mixture. Serve on lettuce with parsley or small celery leaves for garnish. Makes 8 servings.
Mix dry ingredients with water; bring to a boil and cook about 3 minutes, stirring. Add butter; stir. Add 1 1/2 to 2 cups sliced peaches. Pour into a baked deep dish pie shell. Refrigerate. Serve with whipped topping.
Mix together ground turkey, onion, chopped green or red pepper, pepper and bread crumbs. Form into balls and roll in flour.
Combine first five ingredients in a medium size saucepan. Bring to a boil. Cover. Reduce heat and simmer 30 to 45 minutes or until liquid is absorbed. Remove from heat and discard bay leaves. Stir in thyme. Top with sliced, green onions. Serves 6.
Melt butter. Mix all ingredients together, adding broccoli last. Pour in greased 9 x 13-inch pan. Bake at 350° for 35 minutes until golden brown.
Mix all ingredients by hand. Pour into greased and floured 9 x 13-inch pan and bake at 350° for 30 to 40 minutes.
Place chicken (undrained) in bowl and add sour cream. Cream until creamy. Place portion on tortilla shell and sprinkle with jalapeno cheese.
Combine all ingredients and mix well. Bake in a 9 x 9-inch pan at 350° for 35 minutes. Sprinkle top with sugar and cinnamon mixture before baking. Cool and cut into squares.
Cook macaroni as package directs; drain. Preheat oven to 350°.
Preheat oven to 350°. Cut eggs in half lengthwise. Remove yolks and mash. Combine yolks, sour cream, mustard and salt. Mix well. Refill egg whites. Saute green pepper and onions in butter for 5 minutes. Stir in pimento, soup and sour cream. Pour sour cream mixture in baking dish. Place deviled eggs on top. Sprinkle with cheese. Bake for 20 to 30 minutes.
Grease a 2-quart square baking dish; set aside. Using the egg and the pineapple juice or water, prepare cake mix according to package directions. Turn batter into the prepared dish. In a medium mixing bowl, stir together the pudding and undrained crushed pineapple. Pour over batter. Bake in a 350° oven about 50 minutes or until a toothpick inserted into the center of the cake comes out clean. (Be careful not to insert the toothpick into the pudding at the bottom.) Cool the cake in the pan on a wire rack. Serve warm with whipped cream. Makes 9 servings.
Drain peas. Combine first 6 ingredients in order given in a buttered glass baking dish. Crush crackers and sprinkle over top. Dot with butter. Bake in a 350° oven for 30 minutes. Serve hot.
Melt the butter in a saucepan. Add rice and brown for a few minutes over high heat.
Heat oven to 325°. Mix butter and sugar; cream well. Add eggs, one at a time, beating well. Add flour, a little at a time; beat well. Add soda, salt and cinnamon. Mix well. Add vanilla. Fold in apples and walnuts. Bake in a greased and floured tube pan 1 1/2 hours. After baked, top with powdered sugar.
Boil squash, mash and drain well. Add next 10 ingredients and mix. Pour into buttered 2-quart dish. Top with bread crumbs (or crackers), drizzle with butter. Bake at 350° for 20 minutes.
Mix flour, Crisco, salt and baking powder. Use a pastry cutter and work with it until Crisco is mixed well with rest of ingredients, like coarse meal. Add enough milk to make a medium soft dough. Let stand for a short while. Roll out on a floured board as thin as you can. Cut into squares; drop into very hot broth and allow to boil over each other before adding another layer. Cover and cook 12 minutes.
Preheat oven to 350°. Beat egg whites until foamy. Add salt and gradually add sugar. Beat until stiff. Fold in nuts and chips. Line cookie sheet with foil. Drop by teaspoon on foil. Put in oven. Turn oven off and let cookies remain in oven at least 5 hours or overnight.
Combine all. Cover and refrigerate 8 hours. Serve with hot dogs, vegetable or meat dish. Yields 1 quart.
In an ungreased 9 x 13-inch pan, mix crushed pineapple and juice with pie filling. Sprinkle cake mix on top along with coconut and nuts. Thinly slice margarine and place evenly over the mixture. Bake at 350° for 50 to 60 minutes.
In 10-inch skillet, combine oil and butter; heat until butter is melted. Add spinach, mushrooms, tomatoes and garlic. Saute over high heat until mushrooms are lightly brown (2 to 3 minutes). Add broth and stir to combine. Reduce heat and cook until flavors blend (3 to 4 minutes). Add noodles to skillet and toss to combine with a fork.
Mix the first 3 ingredients together. Put in greased oblong pan. Sprinkle with the sugar, then the butterscotch chips and walnuts or pecans. Bake at 350° for 30 minutes.
Blend soup and milk. Add salt and pepper to taste. Set aside. In buttered 8-inch square baking dish, place half the broccoli. Top with half the crab or shrimp. Cover with half the stuffing. Pour over half the soup mixture. Top with half the cheese. Layer with remaining broccoli, crab or shrimp, stuffing and soup. Cover with rest of cheese. Bake at 350° for 45 minutes. Serves 4.
Cook potatoes in salt water until tender. Drain well and mash with butter, sugar, vanilla and milk. Then put mixture in baking pan. Top with following Topping.
Mix in saucepan the brown sugar, water and corn syrup. Cover saucepan; bring to rolling boil. Remove cover and cook to 242°, or until syrup spins a 6 to 8-inch thread. Just before syrup is ready, beat the 2 egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue to beat until frosting holds peaks. Blend in the vanilla. Frosts two 8 or 9-inch layers or one 9 x 13-inch cake.
Cream together butter and sugars. Add vanilla and eggs. Process oatmeal until powder-like in blender or food processor. (Measure oatmeal before processing.) With oatmeal, mix in flour, salt and baking powder. Mix all of these ingredients. Stir in chocolate chips and grated Hershey bar. (Add three cups chopped nuts, if desired.) Bake at 375° for 8 minutes. Cookies may look undercooked. May microwave 20 seconds to warm. Makes 112 cookies.
Melt butter and choc. together. Beat eggs and sugar. Add to choc. Add vanilla. Fold in flour and marshmallows. Bake at 350° for 30 minutes.
In large saucepan, bring vegetables and water to boiling. Reduce heat and simmer 10 minutes or until tender. Add kielbasa and bean soup. Heat thoroughly. Serves 6.
Wash fresh picked cucumbers and crisp in ice water. Sterilize jars and lids while bringing water, vinegar and salt to a boil. In each jar, place 1 slice of onion, 1 clove of garlic, 1 carrot, 1 red chili, 1 bay or grape leaf and 1 stalk of fresh dill. Pack cucumbers. Cover with boiling mixture. Seal one jar at a time.
Preheat oven to 375°. Grease muffin tins. Sift flour and add all other dry ingredients. Break egg and beat until light. Add milk to egg. Stir egg and milk into dry ingredients. Add shortening just enough to mix ingredients. Add blueberries just before you put into muffin cups. Fill muffin cups 2/3 full. Bake 20 to 25 minutes.
Saute onion in margarine. Add chili peppers, salt, soup and milk. Add chicken and bring to a boil. When mixture boils, turn off heat. Layer quartered tortillas, chicken mixture and cheese in a 13 x 9 x 2-inch pan; alternate layers and bake at 350° for 30 minutes or until mixture bubbles. Serves 4.
Cook rice in first 4 ingredients, mixing constantly for 30 minutes or until rice is cooked. Pour into 8 1/2 x 13-inch pan. Beat egg; add vanilla and lemon. Pour over rice mixture. Sprinkle in raisins. Stir with a fork. Sprinkle with cinnamon. Refrigerate until cool.
Cook bacon to delicate brown in heavy saucepan. Remove from fat and cut in small pieces. Add green pepper and onion. Cook 3 minutes over medium heat. Add corn, bacon and pimiento. Reheat. Yields 6 servings.
Blend the first 7 ingredients in a food processor, adding more catsup if needed for desired consistency. Spread on toasted whole grain bread and top with lettuce, onion and your favorite vegetables. Serves 4.
Peel and cube eggplant and zucchini. Boil in water 10 minutes; drain. Peel and cut tomatoes. Brown onion in olive oil. Add vegetables, garlic, parsley, bay leaf, salt and pepper. Cook 10 minutes and move to shallow baking dish. Sprinkle with 1/2 cup Italian cheese and brown.
Melt bits over hot water. Stir in peanuts and noodles. Mix. Drop by spoon on waxed paper. Cool. Yields 60 servings.
Wrap chestnuts with a slice of bacon and secure with a toothpick. Bake, uncovered, 1/2 hour at 350°. Drain fat. Mix catsup and brown sugar. Spoon over appetizers and bake another 1/2 hour.
Mix Karo and sugar. Cook just to boil, then remove and add peanut butter. Stir until dissolved. Then add cereal. Stir and press into greased pan.
Cook slowly first 2 ingredients until vegetables are transparent. Add chicken broth. Blend in sour cream. Store in refrigerator until needed. Heat and serve hot.
Mix cake mix, oleo and 1 egg and press into the bottom of greased 9 x 13-inch pan. Mix cheese, powdered sugar, 2 eggs and vanilla; pour over cake. Bake at 350° for 35 minutes or until brown. Cake will fall.