HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put shrimp on skewers suitable for grilling. Baste with sauce and let sit until grill is very hot. Grill approximately 5 to 10 minutes on each side or until done. Baste often. Enjoy! Serves 4.
Brown ground beef in shortening in heavy skillet. Add onion, tomatoes, catsup, sauce and pepper. Simmer for 30 minutes. Cook macaroni; drain. Add to casserole. Put all ingredients into a 9 x 13-inch dish. Fold in soup; sprinkle with cheese. Bake at 350° for 30 minutes. Yield: 8 servings.
Preheat oven to 350°. Mix together flours, baking powder, soda and sugar. Beat margarine, orange juice and rind into egg. Stir into flour mixture. Add cranberries and nuts. Pour into an 8-cup loaf or ring pan, greased and floured. Bake 1 hour. Cool and remove from pan.
Fry hash browns and crumble up. Add chopped green pepper and onion. Mix together. Add melted cheese and mix. Pour more cheese on top. Add bacon bits on top. Better if served hot.
Brown ground beef in oil. Add chopped onion and cook until onion are tender. Add seasoning, stir in drained, partially cooked rice and remove from fire. Fill raw peppers with meat mixture. Place in baking dish deep enough so peppers won't turn over. Pour tomato sauce over tops. Bake at 325° about 1 hour.
Cut leek in half lengthwise, wash and trim, leaving green tops intact. Cut crosswise into thin slices. Place leek in small saucepan. Add enough water to cover. Cook until boiling; reduce heat. Simmer 5 minutes. Drain.
Mix all together, except pecans. Form into ball; roll in chopped nuts. Yields 3 cups.
In a large mixing bowl combine all ingredients. Shape into balls. Microwave for 3 minutes; cover with wax paper or bake at 300° until done.
Combine butter and water in medium saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat. Add white chocolate, stirring until chocolate melts. Stir in buttermilk, eggs and vanilla; set aside. Combine remaining 1/2 cup flour and pecans, stirring to coat; set aside. Combine remaining 3 cups flour, sugar and soda in a large mixing bowl. Gradually stir in white chocolate mixture. Fold in pecan mixture (batter will be thin). Pour into 3 greased and floured 9-inch round cake pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and let cool completely on wire racks. Spread White Chocolate Cream Cheese Frosting between layers and on top and sides of cake. Store in refrigerator.
Dissolve Jell-O in 3 cups of boiling hot water. Add cranberries and stir to mix. Add the rest of the ingredients and put in 13 x 9-inch pan. Chill.
Cut top of beets off. Wash and cook in cold pack canner. Let water come up over beets. Cook until tender and peel. Make a mixture of vinegar and water. May need several cups of vinegar and water, according to amount of beets. Sweeten to taste. Pour over beets; bring to a boil. Put in jars. Pour mixture over beets and seal.
Heat oleo in 2-quart pan until melted. Add garlic. Stir in flour and salt. Cook, stirring, until it bubbles. Remove from heat. Stir in milk and broth. Heat to boiling (1 minute). Stir in Mozzarella cheese, Parmesan cheese, onion, basil, oregano and pepper. Cook over low heat until cheese is melted.
Line glass baking dish with pressed beef. Place chicken breasts on beef with a slice of bacon on each breast. Thoroughly mix sour cream and soup. Pour over chicken. Bake, uncovered, at 275° for 2 1/2 to 3 hours. Serves 8.
Blend sugar and water, cook three minutes. Add raisins and simmer for 3 minutes. Add margarine and let cool. Mix flour, spices and baking soda together. Blend into raisin mixture. Pour into buttered pan and bake for 1 hour at 350°.
Mix flour, pecans and butter. Line a 9 x 13-inch dish. Put in 350° oven for 15 minutes or until golden brown. Cool. Mix Cool Whip, powdered sugar and cream cheese. Pour over the crust. Prepare pudding according to directions. Spread over the top. Top with Cool Whip. Chill.
Dissolve sugar and Kool-Aid in milk. Pour into freezer tray, until mushy. Spoon into mixer bowl, beat until smooth. Return to freezer tray for about 2 hours. Makes 5 to 6 servings.
Put all ingredients in crock-pot. Cook on low all day. Remove chicken bones. Serve plain or over noodles or rice. Great for a working Mom.
Combine all ingredients in medium bowl and mix well. Cover and refrigerate overnight. Serve with assorted crudites.
Cut bananas into slices and layer in pie crust. Then over low heat, combine pineapple, sugar and flour into medium saucepan until thick. Let cool, then layer over bananas. Top with Cool Whip.
Cream butter; gradually add sugar and continue beating until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in flour and lemon juice. Spread batter into well-greased 10 x 15-inch jellyroll pan. With a knife, mark off dough into 20 squares. Place 1 heaping tablespoonful pie filling in center of each square. Bake at 350° for 20 to 25 minutes until golden brown. Cool and sprinkle with powdered sugar.
Mix the cheese, chili and picante sauce. While cheese is melting, add hamburger. Heat in crock-pot on low. Serve with chips.
Cook beans without salt or grease. Chop onions, peppers, tomatoes and garlic. Then saute in bacon grease for about 20 minutes. Add ham, tomato paste and sauteed ingredients to beans and cook for 1 hour. Serve over rice. Serves 8.
In pitcher, combine puree and orange juice. Just before serving, add soda water. Place ice in glasses. Fill with Tropical Swamp Cooler. Serve with straws, if desired. Makes 4 servings.
Add Worcestershire sauce and lemon juice to the drained clams and blend into softened cream cheese. Chill and serve with chips or vegetable dippers. Can be diluted with cream for easier dipping.
Mix all ingredients together and bake in a covered greased 9 x 13-inch pan for 30 to 40 minutes at 350°.
Combine sugar, milk, butter and salt in saucepan. Stir; bring to a full boil. Boil 1 minute. Remove from heat. Add vanilla and peanut butter; stir until smooth. Add rolled oats; mix well. Cool slightly, until mixture holds its shape slightly. Drop by spoonfuls onto waxed paper. Cool. Makes about 4 dozen clusters.
Put chicken in oven and bake until done. In a saucepan, mix garlic salt,	parsley flakes, can of tomatoes and Parmesan cheese. Pour over chicken. Slice tomato and lay on top of chicken. Put Mozzarella cheese over tomato and chicken. Place back in oven for 10 to 15 minutes. Serve.
Melt shortening and brown meat slightly in skillet. Season with onion salt, salt and pepper. Add remaining ingredients, in layers, in order given. Rinse tomato can with water and pour over ingredients. Cover.
Separate 4 biscuits into eighths. Leave 6 biscuits whole. Round small dough pieces into small ears and nose. Press firmly into whole biscuits. Press raisins into face for eyes and end of nose. Add 1/4 of cherry to each ear. Bake for 8 to 10 minutes at 400° until golden brown. Enjoy with honey of course!
Combine ground chuck, bread crumbs or oats, egg, onion, salt and pepper. Mix well. Shape into 1-inch balls. Place in a single or double layer in baking pan. Set aside. In another bowl, combine tomato sauce, catsup and sugar. Pour over meatballs. Bake, uncovered, at 350° for 1 1/2 hours. Serve over noodles or in a chafing dish as an appetizer.
Sift together the meal, flour and salt. Add milk, egg and oil and beat until smooth. Dip wieners in batter, holding them with kitchen fork or tongs. Drain off excess. Fry in hot oil in skillet (375°) for 2 to 3 minutes. Drain on absorbent paper. Insert skewers and serve with mustard sauce made by mixing the last 3 ingredients together.
Divide rice and bouillon granules into 4 packages; set aside. Combine remaining ingredients; stir and divide among packages. Seal.
Combine all ingredients except noodles in 1 1/2-quart casserole dish. Stir in 1/2 can of chow mein noodles. Then sprinkle remainder of chow mein noodles over the top. Bake at 375° for 30 minutes.
Boil oleo, butter and sugar. Place graham crackers on foil on cookie sheet. Pour syrup mixture over graham crackers. Sprinkle with nuts. Bake 8 minutes at 350°. Remove from cookie sheet while still hot.
Into a bowl, put whole wheat flour. Add salt, honey and cinnamon. Stir well and add oil and cold water. (For sesame bread sticks, add 1/2 cup sesame seed.)
Mix pretzels, sugar and margarine and press in 9 x 13 x 2-inch pan. Bake at 400° for 8 minutes exactly or 350° for 9 minutes. Beat sugar into cream cheese. Stir in Cool Whip. Spread on cooled pretzel mixture. (May thin with small amount milk.) Prepare Jell-O with 2 cups boiling water. Cool few minutes. Add strawberries with juice, stirring to melt. Mix together and set until it begins to gel. Pour over cheese mixture. Refrigerate. Serves 12.
Stir the chocolate drink into the milk. Pour into 4 tall glasses. Add a scoop of ice cream to each. Fill with club soda and stir until foamy. Yields 4 glasses.
In country cooker, place margarine. Add onion, celery and green pepper. Cook on Full power for 4 to 5 minutes or until vegetables are slightly tender. Add remaining ingredients. Place top on country cooker. Cook at Full power for 9 minutes. Stir. Cook 9 minutes more. Add salt, if desired. Serves 8 to 10. May add bacon crumbles, if desired.
In a large bowl or pitcher, stir together cranberry juice, pineapple and lemonade concentrate. Cover and chill.
Brown chops in butter or margarine. Place uncooked rice at bottom of a greased casserole dish. Layer chops on top. Place slices of onions, tomatoes and green pepper on top and add salt, pepper and parsley as you do. Pour broth or consomme around. Add marjoram and thyme. Bake at 350° for 1 hour.
Cream butter for about 10 minutes or until light colored. Add sugar gradually and beat again well. Add eggs, orange juice, vanilla, whiskey and allspice. Continue beating. Mix baking powder with the first cup of flour. Add flour to the butter mixture. Continue adding flour until you have a soft dough. Shape into desired designs and twists. Brush tops with well beaten egg. Sprinkle sesame seed on top and bake in a 350° oven for about 20 minutes or until light golden brown.
Crumble up biscuits. Add all other ingredients except egg. Add the egg after sugar to taste. Pour into a greased pan. Dot with butter. Bake at 325° until a knife doesn't adhere.
Cook rice; set aside and brown hamburger and onion and drain off fat. Combine hamburger, onion, rice and rest of ingredients. Heat and blend. Serve with cornbread.
Cook noodles and drain. Mix with dressing until well moistened. Chill. Just before serving, add Bac*Os.
Slice pound cake into thin pieces. Place in casserole dish. Sprinkle Amaretto on cake, as much or as little as you like. On top of this spread on some preserves then spread pudding, then spread on whipped cream. Keep layering ingredients until everything is used up, then top with fresh raspberries. Refrigerate 3 hours to let flavors meld. Slice and serve.
Heat buttermilk to lukewarm. Add soda, sugar, salt and shortening. Dissolve yeast in warm water. Add first mixture to yeast paste. Add 5 to 6 cups flour. Turn out on floured board and knead until smooth. Cover with cloth and let rest on board 10 to 15 minutes. Make into rolls. Let rise until doubled. Bake 15 to 20 minutes at 400°.
Place drained pineapple in blender with half of its juice. Add gelatin and hot water; blend 2 minutes. Add dry milk and remainder of juice, sweetener, flavorings and lemon juice. Blend for 3 minutes. Pour into a 10-inch pan, sprinkle lightly with cinnamon and allow to set for 1 hour. Yield: 8 servings.
Cut beef into very thin strips and brown in hot oil. Add garlic and cook until yellow. Add soy sauce, salt and 1/3 cup water. Cook on low heat for 45 minutes. Add vegetables and cook 10 minutes. Blend cornstarch with 1 cup cold water; add and stir into beef mixture. Add tomatoes and cook 5 minutes. Serve over hot, fluffy rice. Serves 6. Suitable for freezing.
Cook sugar, Pet milk and butter 10 minutes after boiling starts, stirring consistently. Add chocolate chips, marshmallow cream, vanilla and nuts. Stir and pour into buttered pan.
Prepare the 3 packages gelatin separately, using 1 cup hot water and 1/2 cup cold water per package. Pour into separate pans.
Cook onions and peppers in shortening until tender. Add ground meat. Add tomatoes, rice and seasonings. Arrange in a large greased casserole, cover and bake 45 minutes at 375°.
Allow cream cheese to soften at room temperature. In a small bowl, beat the cheese until fluffy. Add the syrup and continue to beat. Add the peanut butter and mix well.	Excellent on banana cake.
Use a large, chilled bowl. Break lettuce into bite-size pieces. Add cucumbers and mushrooms. When ready to serve, add cheese and parsley and pour on dressing. Toss and serve at once.
Cut baked potatoes into 1 inch cubes and place half in a greased 13 X 9 X 2 inch baking dish. Sprinkle with half of sour cream and half of both cheeses. Repeat Layers. Bake uncovered at 350 degrees for 20 minutes or until cheese is melted. Sprinkle with chopped green onions and pimentos.
Preheat oven to 350°. Beat egg whites until foamy. Slowly add sugar while beating at high speed. Continue beating for 5 minutes. Carefully fold in M&M's and vanilla. Drop by teaspoon on aluminum foil-covered cookie sheet. Place in preheated oven and turn off the heat. Leave in oven overnight. Do not open oven door until morning.
Combine all ingredients except pie shells. Blend well until mixture forms a batter. Pour into pie shells. Bake at 350 degrees for 35 minutes or until firm.
Grease pan or Pyrex dish. Cream the butter, sugar and eggs; add next 4 ingredients. Bake in 325° oven for 20 to 25 minutes. Test for doneness with toothpick. While still hot, sprinkle with powdered sugar and cut in squares.
Drain the lima and kidney beans. Combine with pork and beans. Saute the chopped onion in the bacon drippings. Add the bacon and onion to the beans with the remaining ingredients. Bake at 350° until firm.
Put chicken with broth, beef, tomato juice and butter beans (bring to boil in separate pot barely covered in water). Add all of above together in large pot. Cook for about 2 hours, then add corn, diced potatoes (which have been brought to boil in water in separate pot). Add to large pot. Cook another 2 hours until very thick!
Empty rice and seasoning packet into baking dish. Mix soup with a can of water. Put chicken on top of rice and pour soup mixture over all. Sprinkle with Parmesan cheese. Bake at 350° for 45 minutes.
Mix all ingredients except for kisses. Roll into balls and press down with a fork. Press a Hershey kiss in the middle. Bake at 375° for 10 to 15 minutes. Makes 4 to 5 dozen.
Melt butter in 9-inch pie pan, preferably Pyrex. Mix flour, milk, eggs and nutmeg. Pour batter into hot, melted butter in pie pan. Bake 15 minutes at 450°. Sprinkle with powdered sugar, lemon juice and fruit or serve with syrup. Serve immediately. Serves 2 or 3.
Generously grease bottom only of a 13 x 9-inch baking pan. Sprinkle marshmallows evenly over bottom of pan.
Separate unpopped kernels from popcorn. Melt margarine in a 3-quart saucepan over low heat. Add marshmallows; stir until melted and well blended. Remove from heat. Pour over popcorn. Mix well with a spoon. Grease hands with butter and shape popcorn into balls. Let stand on wax paper or greased foil. Makes about 10 balls.
Mix sugar, cocoa and milk. Cook until it makes a string, then add remaining ingredients. Spoon onto foil or wax paper to cool.
Combine all ingredients in blender container. Blend until smooth. Serve at once. If you aren't using a blender, mash fruit in a bowl. Put fruit, crushed ice, yogurt and juice in a jar. Cover tightly and shake for 30 seconds until a minute. Makes 3 medium servings.
Cook onion in butter until tender. In medium mixing bowl, combine crushed herb stuffing mix, onion, catsup, pickle relish and water. Cut franks lengthwise almost to opposite side. Mound stuffing mixture in franks. Place on baking sheet. Bake in a 400° oven for 10 to 12 minutes. Place cheese strips atop. Return to oven; bake 3 minutes or until cheese melts.
Cream sugar and butter until fluffy. Add egg and beat well. Add sour cream and mix well. Sift dry ingredients. Add gradually to sugar mixture, stirring well. Bake in a loaf pan in 350° oven for 45 minutes. Can add raisins or nuts.
Roll steak and place on heavy foil on cookie sheet. Puncture the meat roll. Mix remaining ingredients and pour mixture over meat. Roll up foil tightly around meat and beer mixture. Bake at 350° for 3 to 4 hours.
Brown sugar in a skillet; add 1/2 cup water. Pour in a baking dish. Beat eggs, cream and scalded milk. Pour over sugar. Sit in pan of water and bake slowly until a knife comes out clean. Sprinkle top with nutmeg.
Mix all together with spoon or fork, adding blueberries last. Do not overbeat. Pour into muffin tins and bake at 400° for 20 minutes.
Pour chili into slow cooker. Cut cream cheese into chunks and add to chili. Add shredded cheese. Stir well. Cover. Cook on low 4 hours. Serve with tortilla chips.
Brown meat and drain. Add seasoning packages. Dump cans into large pan. Cook 1 hour.
Melt miniature marshmallows in milk; cool. Whip cream; add vanilla. Add grated chocolate; add this to milk mixture. Pour into graham cracker crust; chill in refrigerator.
Mix thoroughly shortening, margarine, peanut butter, sugar and egg. Blend in flour. Cover and chill. Heat oven to 375 degrees. Shape dough into 1 inch balls. Place 3 inches apart on lightly greased cookie sheet. With fork dipped in flour, flatten in crisscross pattern to 2 inches. Bake 10 -12 minutes or until set but not hard. Makes approx. 3 dozen.
Cream together sugar and butter, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour and lemon, mixing well. Gently stir in 7-Up. Pour into well greased and floured pan. Bake at 325° for 1 hour and 15 minutes, or until tests done.
Melt butter in baking dish. Add macaroni. Stir until well coated. Add salt, pepper and cheese. Pour milk over mixture. Bake at 350° for 1 hour. Serves 10.
Place pretzels in a 9 x 13-inch baking pan. Mix remaining ingredients; coat pretzels with mixture. Bake at 350° for 10 minutes, stirring gently after 5 minutes. Cool and store in an airtight container.
Saute first 4 ingredients for 5 minutes. Combine other ingredients; stir into sausage mixture. Serve over rice.
Cut fat from pork chops. Dredge in mixture of flour, salt and pepper. Brown on both sides in skillet with butter. Remove from skillet and place in a 2-quart casserole. Empty soup in skillet, stirring well. Add water and heat. Pour over pork chops. Cover and bake in a 350° oven for 1/2 hour or until tender.
Preheat oven to 350°. Mix Crisco, brown sugar and white sugar. Add eggs and mix again. Add dry ingredients. Add chocolate chips. Drop by spoonful onto ungreased cookie sheet. Bake about 8 to 10 minutes. Cool.
Thoroughly cream (with a fork) 1 cup of lard with the butter. Add white sugar and brown sugar. Add the unbeaten eggs and vanilla extract; beat tolerably well. Add the flour, salt and baking soda to the blended ingredients. Spoon into this mixture the rolled oats and nut meats or raisins (optional). Use your hands to work all the ingredients together, then roll into a log. Wrap in a wet towel; chill as much as possible. Slice thin and bake on greased sheets until a light brown.
Skin, bone and cut chicken into bite size pieces. Saute first 4 ingredients in hot oil 5 minutes. Remove from skillet. Saute chicken until tender. Combine cornstarch, soy sauce and broth. Add to chicken and stir until begins to bubble. Cook 1 minute; add vegetables and meat. Serve over rice.
Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy skillet. Add the chicken breasts and saute over medium-high heat until lightly browned, about 5 minutes. Add the shallots and garlic around the chicken and cook briefly. Add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir and blend well; bring to a boil, cover and simmer for 5 minutes. Sprinkle with parsley and serve. Yield: 4 servings.
Cut meat into desired thickness. Mix remaining ingredients and cover meat with marinade overnight. Hang in oven on toothpicks. Set oven as low as possible. Cook 6 to 10 hours. If it appears dry, it is done. If it looks wet, cook longer.
Put all in crockpot and cook all day. Five minutes before serving add one small can green chilies. Serve on rolls or as a filling in tortillas.
Cook flour and milk to form a paste. Let cool. Cream butter and shortening for 4 minutes. Add sugar and beat 4 minutes. Add paste and vanilla and beat 4 minutes. Refrigerate.
In tea pitcher, mix Sweet 'N Low, tea and hot water; let stand, if possible, for at least 5 to 15 minutes. Fill pitcher with cold water. Mix thoroughly. Double for 1 gallon tea pitcher. Pour over ice in glasses and serve.
Combine oil, garlic powder, dill weed and dressing mix. Pour over crackers (popcorn) stir until all are coated.
Lightly grease 9 x 13-inch baking dish. Brown sausage or bacon in skillet, stirring, until crumbly. Drain well. Crumble bread slices in bottom of dish. Top with browned sausage or bacon. Combine eggs, milk and mustard. Sprinkle grated cheese over sausage or bacon layer. Pour egg mixture over cheese layer. Let stand 10 minutes. Bake at 350° for approximately 30 minutes. (May be made the night before, refrigerated and baked the next morning.)
Put sugar, oil and vinegar in saucepan; bring to boil and set aside to cool. Toss all ingredients together and pour cooled liquid over cabbage; toss again. Season to taste with celery salt, salt and pepper. Marinate overnight in covered bowl. The men love this dish!
Boil lasagna until done. Cook Hamburger meat and onions until onions are tender and meat is browned. Drain. Add Ragu. Layer lasagna noodles, meat mixture, cottage cheese, cheddar cheese, and mozzarella cheese. Repeat. Top with parmesan cheese, if desired. Bake at 350° for 45 minutes or until done.
Spread bean dip on bottom of dish. Mash avocados, lemon juice, salt and pepper together to make guacamole. Spread over bean dip. Combine sour cream, taco seasoning and mayonnaise. Spread over guacamole. Top with green onions, tomatoes and olives. Cover with shredded cheese. Serve with tortilla chips.
Mix as other cakes. Start in a cold oven. Bake at 300°.
Mix first 5 ingredients and shape into 1-inch balls. Simmer until brown in last 3 ingredients. Prepare 2 days in advance. Refrigerate, then remove all grease from top. Reheat and serve in chafing dish. May be frozen. Serves 50 to 60.
Combine ingredients. Good served with vinaigrette dressing. Serves 8 to 10.
Chop tomatoes. Combine tomatoes, cucumber, green pepper and green onions. Stir in vegetable juice, vinegar, oil, garlic, salt, basil and hot pepper sauce. Refrigerate for several hours or overnight.
Heat oven to 425°. Grease bottoms of 12 muffin cups or use paper liners. Combine pancake mix, oats, brown sugar and cinnamon. Add remaining ingredients; mix just until dry ingredients are moistened. Fill cups 3/4 full. Bake 15 to 20 minutes or until golden brown.
Mix cake mix, butter and egg with fork until thoroughly moistened. Pat into 9 x 13-inch pan or Pyrex dish. Grease the bottom of the pan only. Mix frosting and cream cheese together and set aside 1/2 cup for frosting the cooled cake. To the balance of mixture, add 2 eggs. Mix well and pour over first layer. Bake at 350° for 30 minutes. Cool thoroughly and frost with reserved frosting. Cut into small squares.
Peel and thinly slice the onion into rings. Cover with cold water and soak for 30 minutes. Drain. In a small bowl (ceramic, not plastic, which will hold the smell forever), stir the sugar into the vinegar until dissolved. Add the drained onion. Cover tightly with foil and refrigerate for a few hours, stirring once or twice and pushing the onion rings under the vinegar. Use for salads and any dish requiring raw onion.