HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Cut all vegetables in small strips. Saute vegetables until blanched (softer but crisp). Season vegetables with Italian seasoning; salt and pepper. Add shrimp and scallops. Saute until shrimp are pink; remove from heat. Prepare pizza dough as directed on package. Spread out on pan. Baste dough with garlic and margarine. Bake dough for 2 minutes; remove from oven and spread Alfredo sauce over crust. Place sauteed veggies and seafood over top evenly. Sprinkle with 3 cheeses and bake for 10 minutes, then cool for 5 minutes.
Mix the cream cheese and sugar together. Then mix the Cool Whip and strawberries. Pour over the chilled graham cracker crust.
Mix first 6 ingredients. Hollow out 1 loaf of bread and place dip in center. Use bread for dipping.
Add all the above ingredients into a large pot and cook until the eggplant is tender and a fork goes through it easily. You can either add pasta to the stew or serve it over pasta when it is done.
Saute beef in butter. Add onions, mushrooms and garlic. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Five minutes before serving, add 1 pint of sour cream.
Cook sugar, margarine, syrup, salt and cream of tartar hard for 5 minutes. Add soda. Mix well. Work quickly. Pour over popped corn. Spread out on cookie sheets. Bake for 1 hour at 200° in buttered cookie sheets. Stir occasionally.
Blend in mixer all but Pepsi or Coke. Pour over ice into tall glass 3/4 of the way up; fill rest with pop and stir. If too strong, add more sour mix.
Combine cream cheese and sour cream with a mixer. Blend well and add mayonnaise, soup mix and garlic. Stir in spinach. Refrigerate at least 2 hours. Serve with fresh vegetables (carrots, broccoli, celery, radishes, cukes, etc.) or Doritos type of chip.
Preheat oven to 375°. Combine shortening, peanut butter, brown sugar and 1 cup of sugar in a large bowl. Beat at medium speed with mixer until well blended. Beat in eggs, milk and vanilla.
Mix and bake at 300° for 1 hour and 10 minutes. Pinch holes in top and glaze (juice of one lemon and 3/4 cup powdered sugar glaze) while hot. Cool before removing from pan. Grate lemon peel into batter for stronger lemon taste.
Cream together shortening and sugar until fluffy. Add eggs; beat 2 minutes at medium speed. Add mashed bananas. Beat 2 minutes. Sift dry ingredients together. Add to creamed mixture along with buttermilk and vanilla. Beat 2 minutes. Turn into 2 greased and floured 9-inch round pans. Sprinkle 1/2 cup coconut on each layer. Bake in a 375° oven for 25 to 30 minutes. Remove from pans; cool layers, coconut side up.
Peel potatoes and chop into 1/2-inch squares. Peel onion and chop. Put both in large boiler. Add 2 quarts of water. Cook for 45 minutes. Add margarine, milk, salt and pepper.
Melt butter and peanut butter together. Remove from heat and add graham cracker crumbs and powdered sugar. Mix and pat into 9 x 13-inch pan. Melt chips and frost over top.
Preheat oven to 425°. Grease 3 mini muffin pans with butter, margarine or nonstick spray. Combine cornmeal, flour, sugar, baking powder, baking soda and salt; stir to blend. Make a well in the center; set aside.
Combine eggs, corned beef, pickle relish, mayonnaise, mustard, salt and pepper. Lightly brush inside of each roll with butter. Fill with egg filling. Replace top. Wrap in foil. Refrigerate. Can be served cold or bake wrapped at 350° for 10 to 15 minutes. Makes 12 servings.
Preheat oven to 350°. With mixer combine applesauce, apple juice, fructose, oil, eggs and lemon juice. Beat until well blended. In a separate bowl combine lemon peel, flour, baking powder, salt, baking soda, nutmeg and cinnamon. Add zucchini and nuts to dry mixture. Add batter to dry mixture and blend well. Pour into 9 x 5 x 3-inch pan which has been coated with cooking spray. Bake 1 hour or until inserted knife comes out clean.
Add bread to milk. Mix in next 6 ingredients. Shape into 1-inch balls. Brown in electric frying pan.
Cook carrots just until tender-crisp. Drain and cool. Add onion and green peppers. Combine and add remaining ingredients. Stir several times while marinating. Serve cold. Can be kept in refrigerator several weeks.
Steam and drain broccoli and cauliflower. Mix soups, Cheez Whiz and onion flakes. Pour over vegetables and top with dried French fried onions. Bake at 350° for 30 minutes or until hot and bubbly.
Cook ground beef and onion until browned. Drain. Add sugar and barbecue sauce. Mix well, then remove from heat. Shape biscuits into cupcake muffin pan. (Spray pan with Pam.) Spoon meat mixture into biscuits. Top with cheese. Bake at 350° for 10 to 12 minutes.
Combine flours, shortening and salt (mix flours well). Cut in shortening. Whip together vinegar, egg and water and add to dry ingredients; mix well. (Can't overhandle.) Makes enough dough for 2 large two crust pies.
Add carrots and onion to boiling salted water. Cover and boil gently until carrots are tender, about 20 minutes. Drain; save 2 tablespoons liquid. Add orange juice concentrate, lemon juice and cooking liquid saved from boiling carrots to drained carrots. Stir gently. Reheat to serving temperature.
Beat egg in a mixing bowl; combine the milk, egg and margarine. Add orange juice, rind, chopped apples and vanilla. Sift together flour, salt and baking powder; stir into milk mixture with a spoon until well blended. Do Not overmix. Preheat oil to 350°. Drop by tablespoon into hot oil. Fry to a golden brown, turning so they brown evenly. Serve with apple butter.
Mix all ingredients except crushed potato chips. Put into a 9 x 13 inch baking dish. Cover with crushed potato chips. Bake for one hour at 370 degrees.
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes and 1/2 cup of the cheese and 1/2 cup of French fried onion rings. Spoon mixture into a 9 x 13-inch baking dish. Place pork chops on top of mixture. Bake, covered, at 350° for 40 minutes. Top with remaining cheese and onions. Bake for 5 more minutes, uncovered.
Make the jello using 1 cup water and 1 cup strawberry juice. Allow to come to room temperature and place in blender with 2 cups sliced strawberries and one small (8 ounce) container of Cool Whip. Blend mixture. Place in large bowl or glass baking dish or jello mold and refrigerate.
Melt butter; add onions and cook 30 minutes or until golden on medium. Stir in flour. Gradually stir in chicken broth. Bring to boil; reduce heat and simmer for 5 minutes. Preheat broiler. Pour soup in 6 ovenproof bowls. Place on baking sheet. Add 2 tablespoons shredded cheese, 2 slices bread and 2 slices cheese to each bowl. Place under broiler for 3 minutes or until cheese is golden and bubbly.
Dissolve strawberry Jell-O in boiling water. Add remaining ingredients. Mix all ingredients and pour 1/2 into mold. Refrigerate until solid. (Leave other half out of refrigerator.) When mixture is solid, cover with 1/2 pint of sour cream. Pour remaining Jell-O mixture on top of sour cream and refrigerate until firm.
Thaw turkey completely. Remove inside packages. Cook neck in 4 cups of water to make stock; set aside for gravy and dressing. Rinse turkey, pat dry with paper towel.	Grease the inside of	paper bag with shortening and place turkey inside. Roll up end and	place in roasting pan, breast side up. Preheat oven to 325° and bake on lower rack for about 2 1/2 hours. Turkey cooks much faster using this method and browns well. Cut	away brown bag carefully. Cool for at least 20 minutes before carving.
Core apples and slice or dice. Toss with lemon juice. Mix well with remaining ingredients. Serve in large lettuce-lined bowl or in individual lettuce-lined plate.
Place apples in lightly greased 9-inch round cake pan. Combine 1/2 cup sugar, cinnamon and 1/4 cup walnuts; sprinkle over apples. Sift together the flour, remaining sugar, baking powder and salt. Combine egg, milk and butter. Add to dry ingredients, mixing until smooth. Pour over apple mixture. Top with nuts. Bake at 325° for 40 to 50 minutes.
Cook ground pork sausage in a large saucepan over medium heat, stirring until it crumbles and is no longer pink. Drain and remove sausage from pan. Melt butter in saucepan over medium heat; add onion and garlic, and saute until tender. Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk, stirring until thickened. Add cheese, stirring until melted. Remove from heat; stir in sausage, beer, and next 3 ingredients. Transfer to a fondue pot or slow cooker; keep warm on LOW. Serve with cubed French bread or sliced pears. Makes about 6 cups.
On medium heat, place oil and flour in black skillet and stir until brown. Add onion, celery and bell pepper. Reduce heat. Simmer 15 minutes. Add shrimp, parsley, green onions, salt and pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Add cooked rice and mix well. Place lid on pot until ready to serve. Serves about 6.
Soak beans overnight in salt water. Boil 1 hour in same water. Drain beans. Spread beans in shallow pan. Roast at 350° for 30 minutes or until brown. "They make great snacks."
Melt butter; blend in flour and add milk and salt. Cook slowly until thick. Onion or parsley may be added to sauce. Put sauce into casserole. Alternate with potatoes, cheese and hard-boiled eggs. Put 1/2 of bread crumbs and cheese on top. Bake until brown (30 minutes to 1 hour).
Brown ground chuck, celery and onion; drain. Add all other ingredients. Bake covered at 350° for 30 minutes. Spread 2/3 can (large) Chinese noodles on top and bake 15 minutes more.
Mix together and put in greased muffin tins. Bake in 425° oven until light brown on top. Makes 12.
1. Combine tomato sauce, brown sugar, vinegar and mustard in small bowl. Set aside.
Brown sausage in a large skillet and drain. Remove sausage to drain on paper towel lined plate. Pour all but a small amount of grease from skillet and saute onion and green pepper. Add tomatoes, water, meat and spices. Simmer sauce for 15 to 20 minutes while cooking egg noodles. Drain noodles; return to pot and stir in sour cream. Pour half of sauce in bottom of a 13 x 9-inch dish. Add noodles and rest of sauce. Top with cheese and bake at 350° for 30 minutes.
Thaw broccoli. Season chicken with salt and pepper. Cook chicken and onion quickly in hot margarine until just done. Stir in broccoli, lemon juice, thyme, 3/4 teaspoon salt and 1/8 teaspoon pepper; cook covered 6 minutes. Add tomatoes; cook covered 3 to 4 minutes.
Line the bottom of a buttered or Pam-sprayed 13 x 9-inch casserole with the raw boneless chicken. Next place sliced cheese to cover chicken. Add a layer of mushrooms, then spread the soup over all. Cover with a layer of the stuffing or bread crumbs, as thick as you like. Pour 1/2 cup melted margarine or butter over crumbs. Cover with foil and bake for 45 minutes in a 350° oven, then uncover and cook for a remaining 15 minutes.
Cook carrots; drain and cool. Cut onion and green pepper in slices and mix with cooked carrots. Mix remaining ingredients. Bring to a boil; boil for 5 minutes. Pour over vegetables; cover and marinate at least 12 hours or longer. Drain to serve. Keeps well in refrigerator indefinitely. When all vegetables have been used, put another batch in, after simmering sauce down to original thickness. Yields 2 pints.
Stew chicken in about a gallon of water (reserve stock for gumbo); remove from bones. Cook okra (if frozen or fresh), onions, bell pepper and tomatoes in oil slowly for about 30 minutes. Make a roux with 2 tablespoons flour and 2 tablespoons oil. Add roux, vegetables and chicken to hot chicken broth. Add other seasonings and cook slowly for about 2 hours. (If using canned okra, add to gumbo after about an hour.) Add shrimp and cook until done. To serve, add fresh onion tops and parsley and serve over rice. Serves 6.
Cook potatoes until done. Peel. Fry onion and bacon together until nearly crisp. Cube or slice potatoes. Add salt, pepper, vinegar, sugar and water together; cook until sugar is dissolved. Add cut potatoes to sugar and water dressing. Fold gently and serve. Serves 10.
Cream sugar and shortening. Add eggs and dry ingredients and stir in nuts. Form in dollar size rolls and refrigerate overnight. Slice then bake in oven at 350° for 10 to 15 minutes.
Cut hot dogs into 1-inch pieces. Mix hot dogs and ingredients in a large pot. Simmer for about 1 hour. Great for parties!
Clean lettuce and chill. Crush up garlic cloves and add all remaining ingredients except croutons. When ready to serve, break up the romaine lettuce. Pour mixture over lettuce and add croutons and pepper to taste.
Grease a 9 x 13-inch pan. Sprinkle nuts evenly into pan. Place frozen rolls in pan (4 per row). Sprinkle pudding mix on top of rolls. Melt butter or margarine. Add brown sugar and cinnamon. Sprinkle over rolls. Put a wet towel over pan and let rise overnight. Bake at 350° for 30 to 40 minutes.
Heat oven to 400°. Grease a 10-inch pie plate. Mix together broccoli, cheese and onion. Put into pie plate. Beat milk, eggs, Bisquick, salt and pepper until smooth. Pour over broccoli mixture. Bake for 35 minutes.
Tear bread and place in a greased baking dish (13 x 9 x 2-inch). Brown sausage and drain off fat. Spoon sausage over bread. Beat eggs, milk, mustard, salt and pepper; pour over mixture. Top with cheese. Bake at 350° for 35 to 40 minutes.
Mix together flour, salt and cooking oil, then add 4 to 5 tablespoons cold water. Makes 2 crust pie.
Crust: Mix flour and butter with pastry blender. Spread into casserole dish. Sprinkle with pecans and press into flour mixture. Bake at 400° until light brown.
Warm oil in saucepan with butter. Add the basil, red and black pepper, garlic and cheese. Bring to a boil. Add clams and juice. Bring to a second boil. Pour over linguini. Serves 4.
Mix together flour and pepper; dredge chicken lightly in seasoned flour, shaking off excess. Melt 2 tablespoons of the margarine in a skillet and saute chicken 2 to 3 minutes on each side, or until golden. Remove chicken and set aside. Add 1/2 of the stock and lemon juice to skillet, bring to a boil, and boil 1 to 2 minutes. Return chicken to skillet and place 1 lemon slice on each cutlet. Cover and simmer 7 to 10 minutes, or until chicken is tender. Remove chicken with slotted spoon and place on a heated serving platter; reserve pan liquid. Surround chicken with cooked lemon slices. Add remaining 1/4 cup stock to pan liquid and cook over medium-high heat until reduced to a thin syrupy glaze. Remove from heat and blend in remaining 1 tablespoon margarine, stirring until margarine melts. Pour sauce over chicken.
Boil the first 6 ingredients for 1 minute. Take off stove. Add peanut butter. Pour into ungreased pan. Cool.
Beat egg yolks. Slowly add sugar which has been mixed with cornstarch and salt. Beat until thick. Scald milk until scum forms. Slowly add scalded milk, stirring constantly. Add vanilla. Cook in bowl or 1-quart measuring cup until thick and bubbly (High 3 to 4 minutes). Stir once or twice. Cool.
Combine all ingredients in bowl. Pour into unbaked pie shell. Bake at 325° for 45 minutes to 1 hour. Serves 6.
Thaw broccoli. Saute onion and pepper in butter or margarine for 10 minutes. Add broccoli; mix well. Add Cheez Whiz and soup to mixture. Simmer for about 10 minutes. Add garlic salt; mix well. Pour into prepared rice; stir mixture until well blended. Pour into casserole dish. Bake at 350° for 20 minutes. Will make ten 1-cup servings.
Mix all ingredients; put in baking dish. Bake 35 minutes in a 350° oven. Serve with tortilla chips.
Beat Crisco and sugar until smooth. Alternate adding beaten eggs, vanilla and applesauce with flour, soda, salt and baking soda.
Mix all ingredients together. Bake 1 1/2 hours in 350° oven. Serves 12 people.
Cook sugar, Karo and cream until it makes a soft ball in cold water. Cool. Beat until creamy. Add nuts and vanilla.
Cream butter and sugar. Add eggs. Stir in cocoa, flour and salt. Add vanilla. Spread in greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool. Spread Marshmallow Creme over cooled brownies. Melt peanut butter and chocolate chips in microwave. Stir in cereal. Spread over Marshmallow Creme layer. Chill before cutting and store in refrigerator.
Combine soup and water. Add 1 cup chow mein noodles, tuna, celery and cashews. Toss lightly. Place in a baking dish. Sprinkle 1 cup chow mein noodles over top. Bake at 375° for 30 minutes.
Beat egg white until stiff. Add sugar. Mix until creamy. Fold in pecans. Spread mixture on a slightly greased baking sheet and bake at 350° for 15 to 20 minutes. Remove from sheet onto waxed paper and allow to cool. Mix milk and pudding mix until thick. Stir in sour cream.
In large skillet, cook ground beef and onion in shortening until it is browned and onion is tender. Drain. Stir in remaining ingredients. Cover and simmer, stirring occasionally, 30 to 40 minutes or until thoroughly heated.
Brown meat with onion and drain fat. Add this mixture and other ingredients to large saucepan and simmer 30 minutes. Serve with chips or cornbread.
Cook cake mix according to directions. Make 4 thin layers or split 2 layers to make 4 layers.
Grease bottom of a 9 x 13-inch pan. Sprinkle pecans in bottom of pan. Place rolls on top of pecans. Sprinkle pudding on top of rolls. Melt oleo, brown sugar and cinnamon. Spoon over rolls. Cover with cloth and let rise overnight. Bake 20 minutes at 350°. Flip over while hot.
Mix first 6 ingredients together and add enough water to make 2 gallons. For green punch, substitute 2 packages lemon-lime Kool-Aid for strawberry Kool-Aid and cranberry sauce. Yield: 50 servings.
Pour 7-Up and juices into 10-cup percolator. Put spices in percolator basket. Start percolator and perk about 10 minutes. Remove basket. Serve hot. Makes 7 (6-ounce) cups.
Preheat oven to 400°. In a heavy 2-quart saucepan, saute chopped onions in 4 tablespoons of the butter until the onions are soft. Blend in flour, salt and pepper. Add mushrooms and liquid, light cream and sherry. Cook and stir until thickened. Add turkey, ham and water chestnuts. Transfer to a shallow 2-quart baking dish or casserole. Top with cheese. Melt remaining 3 tablespoons butter, mix with bread crumbs and sprinkle around the edge of the casserole. Bake for 30 minutes until hot and light brown.
Put duck in large soup pot; cover with cold water and bring to a boil. Turn down heat and skim. Simmer 1 1/2 hours with prunes, cloves, allspice, bay leaf, marjoram and salt. When duck is tender, add blood. Thicken soup with flour; flavor with sugar and vinegar. Serve with potato noodles.
Mix sugar, butter, evaporated milk and vanilla together and boil for 7 minutes. Mix together marshmallow cream, nuts and chocolate chips. Pour into the sugar mixture. Beat for a few minutes, then drop on waxed paper by teaspoonfuls.
Mix oil, sugar, vinegar and flavor packets from Ramen noodles. Add crushed noodles, broccoli slaw, almonds and sunflower seeds. Let marinate for 30 minutes before serving. Great served with hamburgers or fish.
Mix ingredients together. May have to add more flour as needed to roll out	and cut (about 2 to 3 cups).	Bake at 375° for 10 to	12 minutes. Make icing with powdered sugar, butter, vanilla and hot water; spread on cookies.
Dip pork chops in egg and coat with flour. Pan-fry the chops until brown. Combine soup and 2 cans of water. Place chops in large 2-quart (covered) casserole dish; pour soup mixture over chops. Cook at 325° for 2 hours, covered. Serve with cooked rice.
Combine chocolate bar, butter/margarine and boiling water in medium mixing bowl; stir until chocolate is melted. Combine flour, brown sugar, baking soda and salt in large mixer bowl. Gradually add chocolate mixture, beating until thoroughly blended. Blend in eggs, sour cream and vanilla. Beat 1 minute on medium speed. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes or until cake tester comes out clean. Cool completely. Frost as desired. Yield: 10 to 12 servings.
Steam cauliflower flowerets (5 minutes). In bowl, add crushed tomatoes and shredded cheese. Put in 9 x 13 dish and add crushed crackers with melted oleo. Bake at 350° for 30 to 35 minutes.
Butter 10 x 15 x 1-inch pan. In heavy saucepan over medium heat, melt butter. Stir in sugar, water and almonds. Cook over high heat until mixture becomes caramel colored and candy thermometer reaches 235° (7 to 10 minutes). Pour into buttered pan. Cool about 5 minutes. Sprinkle with chocolate pieces and spread chocolate as it melts. Sprinkle with chopped pecans. Let stand in cool place until chocolate hardens. Break into small pieces, about 2 pounds.
Cream shortening and sugar. Beat in egg and molasses. Add sifted dry ingredients. Form dough into balls and roll in sugar. Bake at 350° for 12 to 15 minutes.
Mix eggs, milk and salt well (do not beat) in a flat pan. Dip bread into mixture, being sure slices are well covered. Heat shortening or margarine in skillet and fry bread to a golden brown. Dip in sugar and serve with maple syrup.
Make a crust with flour, mayonnaise and enough milk to moisten. Brown ground beef. Add taco mix with 1/2 cup water. Add onion, pepper and tomato to crust. Add ground beef mixture. Frost with a mixture of mayonnaise, sour cream and cheese. Bake at 375° for 40 minutes.
Mix all ingredients together. Spray a 9 x 13-inch pan and pour in mixture. Top with 4 ounces shredded Monterey Jack cheese. Bake at 350° for 15 to 25 minutes. Serves 4.
Wash tomatoes; cut off top 1/4. Scoop out seeds and pulp. Turn upside down to drain. Cook spinach. Drain well; squeeze dry. Place cooked spinach in a saucepan. Mix sour cream with flour, Parmesan cheese and salad dressing. Add to spinach. Cook mixture over medium heat until thickened. Place tomato shells in casserole dish, using sides to help support them. Fill shells with spinach stuffing. Top with bread crumbs sauteed in butter. Bake at 350° for 20 minutes. Serves 6.
Sprinkle both sides of chicken with salt and pepper. Heat oil in a large nonstick skillet over medium high heat. Add chicken; cook 5 minutes or until lightly browned. Turn chicken and cook 6 minutes or until chicken is done. Stir in vinegar, honey and basil; cook an additional 1 minute. Makes 4 servings. Since this recipe is tasty, quick, easy, low fat and uses few ingredients, I find I use it again and again.
Combine all ingredients in pot. Cook slowly 3 or 4 hours or until thick. If soup should thicken too much while standing, add water. Stir frequently.
Heat chocolate and 2 tablespoons of milk in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours.
Mix all together well and pour into unbaked pie shell. Bake at 325° until firm.
Add oleo, sugar, cocoa and milk in saucepan. Heat, stirring occasionally. Bring to boil and cook 2 minutes. Remove from heat and add vanilla, peanut butter and oatmeal. Stir all together and drop by spoonful on wax paper. Allow to harden. They should be ready in about 30 minutes. Makes 2 dozen.
Combine vinegar and 2 quarts water. Add roast. Soak overnight. Rinse well. Soak in salted water for 2 hours. Rinse. Combine 1 teaspoon salt, lemon pepper marinade, oregano and seasoned salt. Rub on roast. Cover with garlic and onion. Place in a slow cooker. Add 1/4 to 1/3 cup water. Cook on low setting for 6 to 8 hours.
Combine sugar, spices, salt and orange rind. Stir in eggs, pumpkin and evaporated milk. Pour into pie shell. Bake in preheated 425° oven for 15 minutes; reduce oven temperature to 350° and continue to bake for 40 minutes longer. Cool. To serve, top with whipped topping and garnish with orange half slices, if desired.
Blend sugar and cinnamon. Grease a Bundt pan with 2 tablespoons melted butter. "Flour" pan with 4 tablespoons of the sugar and cinnamon mixture. Take each biscuit, dip in melted butter, then dip in sugar-cinnamon mixture. Stack biscuits in pan. Bake for 12 to 15 minutes in preheated 400° oven. Allow to stand for 5 minutes, then take out of pan.