HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wrap 1 shrimp around 1 water chestnut; wrap in 1 bacon piece and secure with toothpick. Repeat with remaining 23. Melt 3 Tbsp. butter in heavy skillet over high heat. Add half of shrimp and cook until bacon browns, about 2 1/2 minutes per side. Transfer to large au gratin dish. Repeat with remaining butter and shrimp. Preheat broiler. Beat cream cheese in medium bowl until smooth. Blend remaining ingredients. Spoon sauce over shrimp. Broil until top is golden brown. Divide and enjoy.
Cook sugar, syrup and water to thin syrup stage. Slowly pour 1/3 syrup over egg whites, beating constantly. Cook remaining syrup to thread stage. Add 1/2 to egg whites, beating constantly. Cook remaining syrup to stiff firm ball and add to egg mixture. Add vanilla and continue beating until mixture holds shape when dropped from spoon on waxed paper.
Rinse apricots; cover with water and boil 10 minutes. Drain; cool and chop. Heat oven. Grease 8 x 8 x 2-inch pan. Mix, until crumbly, butter, granulated sugar and 1 cup flour. Pack into pan. Bake about 25 minutes, or until lightly browned. Sift together 1/3 cup flour, baking powder and salt. Gradually beat brown sugar into eggs. Add flour mixture; mix well. Mix in vanilla, nuts and apricots. Spread over baked layer. Bake 20 minutes, or until done. Cool in pan; roll in confectioners sugar.
Mix Knox gelatine and jello together. Add boiling water. Stir until jello is dissolved. Pour into a 9 x 13-inch pan. Chill until firm. Cut in squares.
Mix all ingredients. Place in greased 9 x 13-inch pan. Bake for 30 to 40 minutes at 350°.
Mix shortening, sugar and eggs till creamed. Add flour, cream of tartar, soda and salt and mix. Make into balls and roll in cinnamon sugar mixture. Put on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Beat butter and sugar. Add 10 egg yolks; beat. Then add 10 egg whites. Add flour, baking powder and milk. Grease and flour angel food pan or Bundt pan. Bake at 300° for 1 hour and 15 minutes.
Mix rhubarb or apples, sugar, 6 tablespoons flour and cinnamon together and put into greased 13 x 9-inch pan. Cut together oats, brown sugar, 1 1/2 cups flour, butter or margarine and shortening and crumble over first mixture. Bake at 375° for 50 to 60 minutes. Serve warm with ice cream.
Melt butter. Saute next 4 ingredients for 5 minutes. Add tomato sauce; simmer for 15 minutes. Add shrimp; simmer for 15 minutes. Mix cornstarch with water; add and simmer 5 minutes. Add salt, pepper and cayenne to taste and simmer 15 more minutes. Serve over steamed rice. Serves 6.
Combine first 5 ingredients. Cook onions in margarine until golden. Make meatballs. Remove onions and cook meatballs. Remove meatballs.
Stir together in a bowl the flour, sugar, baking powder and salt. Make a well in center of the flour mixture. In another bowl, beat eggs; stir in milk and oil. Pour egg mixture into flour mixture. Stir just until flour is moistened. Batter will be slightly lumpy. Do not overmix. Fill muffin cups 1/2 full of batter. Drop a little jelly in center of batter. Add more batter to fill muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes or until golden brown. Makes 12 muffins.
Cook broccoli according to the package directions. Stew and cut up chicken. In a separate bowl mix soup, mayonnaise and lemon juice. Alternate layers of chicken, broccoli and soup in casserole dish. Cover with grated cheese. Bake at 325° for 20 to 30 minutes.
Dissolve yeast in warm water in bowl. Add flour, sugar and 1/4 teaspoon of salt; mix well. Knead on floured surface until smooth and elastic. Shape into pretzels on baking sheet. Brush with egg. Sprinkle with coarse salt. Bake at 350° for 15 minutes or until brown.
Place cheese slices in pie shell. Sprinkle with crabmeat, shrimp, mushrooms, pepper, onion and celery. In a bowl, mix the eggs, half and half, soup, garlic powder, Tabasco and flour; pour into shell. Sprinkle with Cheddar cheese. Bake at 350° for 45 minutes.
Spray 2-quart oblong baking dish with vegetable cooking spray. Arrange chicken, bone side down, in dish. Sprinkle with garlic powder and black pepper. Bake 30 minutes at 375°.
Peel and grate potatoes. Drain off surplus water, important not to be too wet. Add salt and knead in enough flour to thicken. Boil in salted water for about an hour.
Mix sour cream with mayonnaise and taco seasoning. Mix avocados with lemon and 2 tablespoons finely chopped onion. Layer on pizza pan or 2 plates the bean dip, chopped green chilies, avocado mixture, sour cream mixture, 4 ounces cheese, tomatoes, green onions, black olives and 4 ounces grated cheese. Garnish with some chopped tomato, green onion and black olive.
Combine ingredients except for clams and egg whites. Refrigerate batter for 3 to 12 hours if possible, if not, mix batter as little as possible. It should not run off a large spoon in a ribbon but should fall off in pieces. Then, fold in egg whites if desired. Drain clams; dry them. Retain clam juice for soup. Peel the neck from clams and pour the batter over them, making sure they are well covered. Drop whole clams one by one into hot fat and fry until a light brown. Batter is enough for 1 1/2 cups of clams.
Combine first 6 ingredients. Spoon in 1 pie crust. Cover with other pie crust. Split top of crust and brush with egg. Bake until both crusts are brown at 375° (approximately 40 minutes). Allow to cool 10 minutes before serving.
First prepare topping mixture by rubbing together 2 tablespoons of fat, 2 tablespoons flour, 1/3 teaspoon cinnamon, 1/3 cup sugar and chopped nuts, if available. Next, rub 2 tablespoons fat into 2 cups flour. Beat together egg, 3 tablespoons sugar and milk. Combine with flour by stirring until smooth for about 1/2 minute. Then beat vigorously for 1/2 minute. Spread in a lightly greased 8 x 8-inch deep pan. Finally sprinkle topping mixture on cake batter and bake in hot oven at 400° for 22 minutes.
Cream butter, yellow Crisco, sugar and eggs in large mixing bowl. Add alternately the flour and milk. Add in other ingredients; mix well. Bake in a greased and floured Bundt pan at 325° for 1 1/2 hours.
Drain beans and reserve liquid. Rinse beans. Heat oil in a 6-quart kettle; add mushrooms, onion, carrot, celery and garlic and saute 5 minutes. Add tomato, sage, thyme, oregano, pepper and bay leaf. Cover and cook over medium heat 20 minutes. Cook macaroni according to package. Drain when cooked. Do not overcook. Add beans and reserved bean liquid (add water to make 4 cups) and cooked macaroni. Bring to a boil; cover and simmer until soup is heated. Stir occasionally.
Crumble cookies and add 1 1/2 to 2 cups in cake mix, leave enough to add to icing. Bake according to cake mix directions.
Cook 3 minutes to consistency of mashed potatoes. Knead a bit. Store in plastic bag or airtight container. (Not edible.)
Heat oven to 350°. Beat margarine and sugars until fluffy. Add eggs and vanilla; mix well. Add combined flour, baking soda and salt; mix well. Stir in cereal, oats and chocolate pieces. Drop by scant 1/4 cupfuls onto ungreased cookie sheet. Bake 12 to 15 minutes; remove to wire rack. Cool completely. Store, tightly covered. Makes about 2 1/2 dozen.
Dissolve Jell-O in boiling water. Add strawberries and very little juice. Pour mixture into an oiled Bundt pan. When Jell-O is set, beat together cream cheese, sugar and Cool Whip. Spread on Jell-O. Mix together pretzels, sugar and butter. Sprinkle on top of cream cheese layer. Refrigerate until set. Unmold to serve. Can be served as a dessert.
Cook pasta al dente (do not overcook pasta). Drain, rinse and put into a large mixing bowl with oil and garlic. Mix well. Cook beans and carrots al dente. When beans and carrots are 50% cooked, add peas and onions and continue cooking until vegetables are cooked al dente; do not overcook vegetables. Drain vegetables and add to pasta with vinegar and sour cream. Mix gently, adding salt and pepper to taste. Add cayenne pepper if desired. Refrigerate for 2 hours.
Simmer all ingredients for 45 min. covered. Then, uncover and simmer 45 more min. Add water as needed.
Drain small pieces of fat from broth. Dice lean meat or simmer ground beef in 2 cups of water for 15 minutes. Add tomato or juice, paprika and sugar to broth and meat. Cook potatoes, carrots, onions and peas until tender. Cook noodles in water and drain. Add all vegetables and noodles to broth and simmer for 30 minutes. Salt and pepper to taste. Leftover vegetables are fine to use in this soup.
Blend softened cream cheese with milk until creamy. Add onion, horseradish and crab meat. Mix thoroughly. Place in baking dish. Sprinkle with paprika and almonds. Bake at 350° for 15 minutes or until heated. Serve as a spread on rye bread.
Scrub cucumbers. Place in a crock or stainless steel container. Cover cucumbers with a brine made with water and salt. (If amount is increased, keep proportions the same.) Let stand one week. Drain. Cover cucumbers with boiling water. Let stand 24 hours. Drain again. Dissolve alum in enough boiling water to cover the cukes. Let stand 24 hours. Cut each pickle into bite size pieces and place in sterilized jars. Cook together until seasoned the vinegar, sugar and spices. Pour this syrup over the pickles in the jars. Seal. Best sweet pickle I've ever tasted.
Beat together the first 5 ingredients. Add rind, lemon and water and blend well. Turn into pastry-lined 8-inch pie tin and cover with pastry, sealing edges. Make air vents in top crust. Sprinkle with cinnamon and sugar. Bake for 30 to 35 minutes at 400°.
Mix milk and pudding mix. Mix well. Let stand 5 minutes. Stir in whipped topping and 1/2 of cookie crumbs. Top with remaining cookie crumbs.
Brown ground beef and onion in skillet. Add stewed tomatoes, tomato sauce, green chilies and taco seasoning mix. Combine thoroughly and simmer 10 to 15 minutes. Place 2 tortillas, side by side, in the bottom of a 13 x 9-inch baking dish. Top each tortilla with some meat mixture and grated cheese. Repeat until each stack contains 6 tortillas layered with meat and cheese. Bake in a 350° oven for 20 to 25 minutes or until cheese is bubbly. Cut each torte (stack) into quarters with a sharp knife before serving.
Mix all ingredients together and place in an uncovered baking dish. Bake 40 to 45 minutes at 300°.
Preheat oven to 350°. Spray a 9-inch square baking pan with Pam or Baker's Joy. In a mixing bowl, with a fork or whisk, blend oatmeal, Vita Fiber, baking soda, cinnamon, raisins and dates. In a small bowl, combine milk and honey. Beat egg whites until almost stiff. Slowly, about 1/4 cup at a time, add the sugar to the whites and continue to beat until stiff and glossy.
Sift flour and baking powder together; set aside. Combine eggs and sugar in large mixing bowl. Beat for 30 minutes on medium speed. Add flour; blend thoroughly. Beat for 3 additional minutes. Add anise flavoring to taste. Drop cookies from teaspoon onto greased baking sheets. Let stand overnight in a cool, dry place. Bake at 325° for about 12 minutes. Cookies should form a creamy white "cap". Makes 8 to 10 dozen cookies.
Cook rice according to package directions, omitting salt and butter and using bouillon cubes instead. Let cool. Add remaining ingredients and mix well. Chill overnight.
For crust, combine 1 cup flour, 1/4 cup sugar and 1 teaspoon lemon peel. Cut in butter until crumbly. Add 1 beaten egg yolk and 1/4 teaspoon vanilla; mix well. Pat 1/2 of dough on bottom of 9-inch spring-form pan (sides removed). Bake at 400° for 10 minutes. Cool. Butter sides of pan; attach to bottom. Pat remaining dough around side of pan.
Cook onions and garlic in pan with Wesson oil. Have the hamburger all ready cooked. When onions are soft, add hamburger. Mix in all other ingredients. Simmer 2 1/2 to 3 hours. Add water or tomato juice if needed. Cooks well in crock-pot.
Tear apart the angel food cake into large bite size pieces and place in a 9 x 13-inch pan. In a separate bowl, combine the cream cheese, milk and vanilla pudding. Whisk until smooth. Pour this creamed mixture over the cake pieces. Spread the thawed strawberries on top of creamed mixture. Spread Cool Whip over entire top of dish. Chill before serving.
Bake in oven at 350° for 1 1/2 hours or in crock-pot 1 hour on high, then reduce to low and bake 6 to 8 hours.
Mix together the sugar, corn oil, eggs and pumpkin. Add remaining ingredients. Pour into greased bread pan. Bake at 325° for 1 hour. Makes 1 large loaf or 3 smaller loaves.
Melt chocolate discs; add peppermint extract to melted chocolate. Dip Ritz crackers into the melted chocolate and let cool so chocolate gets firm.
Mix well, grease container and fill half full, place and cover them and steam for 3 hours.
Mix brown sugar and granulated sugar. Then mix all ingredients together. Pour into small unbaked shells. Bake at 375° for 40 to 45 minutes. Makes 2 small pies.
Combine all ingredients. Divide into greased, floured loaf pans. Bake at 325° for 1 hour or until center test done.
Mix the oleo and stuffing mix. Put on top of casserole. Bake 1/2 to 3/4 hour at 350°.
Combine first 3 ingredients in a medium bowl; toss well and set aside. Spread mustard evenly over 6 bread slices and top with turkey. Top each with 1 cheese slice and 1/4 cup cabbage mixture. Top with remaining bread slices. Spray both slices of each sandwich with cooking spray; place on a hot griddle or skillet coated with cooking spray. Cook 2 minutes on each side or until bread is lightly browned and cheese melts. Serve immediately. Yields 6 servings.
Grind the frozen Oreos until they look like dirt. In big bowl, soften cream cheese. Add pudding, milk and Cool Whip. Beat until smooth. In a 9 x 12 pan, layer dirt, pudding, dirt, pudding, then dirt on top. Chill thoroughly.
Combine sugar, salt, milk and syrup in a saucepan; cook over medium heat, stirring until sugar is dissolved. Stir occasionally and cook until soft ball stage (236°) or until syrup dropped into cold water forms a soft ball. Remove from heat. Add peanut butter and vanilla; stir until blended. Stir in oats and peanuts. Drop by teaspoonfuls onto waxed paper. Cool. Makes 3 1/2 dozen cookies.
Brown meat and place in greased casserole dish. Place greenbeans over meat. Mix soup with the milk; then pour over beans. Place tater tots over entire mixture. Sprinkle cheese over top. Bake at 350° for one hour.
Place rack in center of oven and preheat to 350°. Lightly grease 2 (9-inch) pans with solid vegetable shortening, then dust with flour. Shake out excess flour and set the pans aside. Mix dry cake mix, brown sugar and cinnamon in large mixing bowl. Add mashed bananas, water, oil and eggs. Blend with electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat for 2 minutes, scraping down the sides again if needed. The batter should look well blended and the bananas should be well pureed.
Prepare rice and set off to the side to allow to cool. Brown beef, garlic and ginger; drain. Heat vegetable oil over medium heat until hot. Stir-fry pepper and pea pods 3 minutes or until crisp-tender. Add rice, soy sauce and sesame oil; mix well. Return beef and heat 5 minutes. Stir in green onion. You can put any kind of meat in place of the beef.
Preheat oven to 350°. Prepare pie shells and bake 8 minutes. In large skillet, brown sausage, breaking into pieces. Remove sausage from drippings and add drained mushrooms and onion. Cook and stir 5 minutes; drain.
Grind cranberries and mix with 2 cups sugar. Let stand overnight. Next day, drain off the juice. Mix drained cranberries, grapes and nuts into the Cool Whip.
Sift first 7 ingredients together. Cream butter; add sugar gradually. Cream well. Blend in eggs; beat well. At low speed, add pumpkin alternately with dry ingredients, beginning and ending with dry ingredients. Stir in chocolate bits and 1/2 cup walnuts. Grease bottom of 9 x 5-inch loaf pan. Pour in mixture; sprinkle 1/4 cup walnuts over. Bake at 350° for 65 to 75 minutes. Cool and drizzle with glaze.
Cook broccoli and drain; do not overcook. Place in 2-quart dish. Combine soup, egg, milk and mayonnaise. Mix well. Add cheese. Mix well. Pour over broccoli and toss. Mix margarine and herb season stuffing. Sprinkle over top. Bake at 350° for 45 minutes.
Cream shortening and sugar and beat eggs well. Add bananas and lemon juice. Sift flour, baking powder and salt. Add nuts. Pour in a greased pan. Bake at 350° for 1 hour and 15 minutes.
Stir pineapple juice into concentrates. Add 2 quarts water; mix well. Chill. To serve slowly pour in 7-Up. Garnish with slices of oranges, lemons and limes. Makes 28 cups.
Combine all ingredients except peanuts, corn and soda. Bring to a boil; boil 2 minutes. Remove from heat. Add soda. Pour over corn and peanuts; stir well. Bake in 250° oven for 1 hour. Stir every 15 minutes. After cooled, store in airtight container. Keeps well.
Fry together hamburger, celery, onion, green pepper and season with salt and pepper. Drain off fat. Stir in tomato sauce, catsup, Worcestershire sauce and brown sugar. Place this mixture in a casserole and arrange the biscuits on top. Bake 20 to 25 minutes at 400°. Serves 8.
Place chicken breasts between 2 pieces of waxed paper. Pound with meat mallet until thin. Place 1 slice ham and 1 slice cheese on each chicken breast and roll up; fasten with wooden toothpicks. Dip into the egg white, then roll in bread crumbs. Pour half the butter into a baking dish. Arrange chicken rolls in the butter. Pour the rest of the butter over the chicken. Bake at 350° for 30 minutes.
Heat butter in skillet. Saute apples about 5 minutes, turning frequently. Add sugar, cinnamon and brandy to apples and place in baking dish. Bake at 325° for 1 hour in an uncovered baking dish. Serve hot or cold.
Toss vegetables with cheese in 1 1/2-quart baking dish. Pour melted butter over vegetables. Add salt to sauce and pour over vegetables. Mix. Bake at 325° for 25 to 40 minutes.
Select firm clingstone peaches. Remove the skin; tie spices in muslin bag and boil syrup of sugar and vinegar several minutes. Drop in a few peaches at a time and when tender, put in hot sterilized jars and pour syrup over them.
Combine cream cheese and honey in a bowl. Add strawberries and pineapple; blend well. Pour into a freezer tray and freeze 2 hours. Cut into 4 portions. Serve on lettuce leaves and garnish with strawberry slices if desired. Add nuts if desired.
Pour over meat. Let stand 1/2 hour at room temperature or 2 hours in the refrigerator. Bake at 350 degrees until meat thermometer reaches 160 degrees. Continue cooking for 10 more minutes.
Mix 3 cups flour with the other ingredients well. Mix in the other 3 cups flour slowly. Mix well. Put into greased bowl and turn greased side up. Let rise 1 hour in warm place. Knead well. Make into rolls and let rise another hour. Bake at 350° about 20 minutes or until done.
Cook chicken breasts. Cool and cut into bite-size pieces. Cook rice in chicken broth. Pack cooked rice in bottom of 9 x 13-inch baking dish. Sprinkle 4 to 5 teaspoons of broth on top. Place chopped chicken on top of rice. Mix cream of chicken soup and sour cream. Salt and pepper to taste. Pour this mixture over chicken. Crumble Ritz crackers and mix with butter. Spread on top of casserole. Sprinkle top with poppy seed. Bake at 350° for 30 to 45 minutes.
Toast almonds. Mix all ingredients. Heat and serve on crackers. Double the recipe for parties. Mix all ingredients in crock-pot and stir often for 3 hours.
Crush Oreos and set aside. Mix butter, cream cheese and sugar until fluffy, set aside. Combine milk, pudding and Cool Whip. Beat into cream cheese mixture until smooth. Layer pudding and Oreos. Top layer should be Oreo cookies.
Mix and bake 30 to 35 minutes at 325°. (May not bake done.)
Combine sugar, butter, corn syrup, milk and maple flavoring in large, heavy saucepan. Cook over low heat for about 30 minutes, stirring often. Add nuts and coconut; increase heat. Cook to soft ball stage, stirring constantly. Add vanilla. Cool to lukewarm. Beat until mixture loses its gloss. Pour into buttered 13 x 9-inch pan.
Arrange asparagus on bottom of buttered casserole dish, then egg slices and cracker crumbs. Repeat layers. Combine soup and seasonings and pour over asparagus mixture. Dot with butter and bake at 300° for about 25 minutes. Top with grated cheese and run into oven for 5 to 10 minutes.
Combine all ingredients, except cheese; mix well. Pack into a greased 9	x 5-inch pan and shape. Bake at 350° for about 45 minutes. Remove from oven; top with cheese. Return to oven with cheese melts.
Follow cake mix recipe. Put aside. Pour melted butter in 13 x 9-inch cake pan. Add sugar, press all around with spoon. Put pineapple slices all around, flat, usually 6 will work. Add 1 cherry in middle of each pineapple. Gently pour cake mix over top. Put in oven at 350° for approximately 35 to 40 minutes.
Spread cream cheese on bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded Cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.
Pour oil in stock pot over low heat. Add onion and garlic. Cook 5 minutes. Add 1/3 cup chicken broth and heat 5 minutes; stirring occasionally. Add rest of ingredients and cook for 40 minutes. Serve with bread. Makes 8 to 10 servings.
Mix first 5 items. Pour over crackers, which have been placed in a Tupperware container with top.
Spread refried beans on a large plate. Mix sour cream with taco seasoning and spread over layer of beans. Add a layer of diced tomatoes, then a layer of diced green onions. Top with shredded cheese. I put this in the microwave just to barely melt cheese. Olives, chopped jalapenos, etc. can be added. Serve with corn chips.
Cream together the cream cheese, butter and sugar. Beat together milk, pudding mixes and vanilla. Combine these two mixtures. Fold in Cool Whip.
Form in patties. Bake for 15 minutes at 400°. Serve with or without buns.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Mix ingredients in the order listed and pour into prepared pan. Check after 20 minutes of baking. Do not overbake. If it seems a little gooey in the middle, it will finish cooking once you take it out of the oven.
Mix and press the first 3 ingredients into a 9 x 13-inch pan. Cook 15 minutes at 350°. Cool.
Beat milk and peanut butter at medium speed until creamy. Add baking mix and vanilla, beating at low speed until blended.
Mix well and make rounded teaspoons into balls. Place on ungreased cookie sheet and flatten with a fork dipped in sugar. Bake 12 to 15 minutes in 350° oven. Cool before serving.
Heat milk until warm, then stir in flour. Continue to cook until mixture becomes as thick as paste, stirring constantly. Remove from heat and let cool to touch. Beat remaining ingredients until smooth; when paste is cool, add and continue to beat until fluffy. Enjoy.
Place cooked chicken in large baking dish. Mix soup and sour cream in bowl. Pour over chicken. Combine stuffing mix and chicken broth in bowl. Spread over soup and sour cream mixture. Bake at 350° for 45 minutes or until golden brown.
Combine sugar, milk and soda in a large boiler to a "soft ball stage. Remove from heat and add butter, Karo and vanilla. Stir well to mix. Add pecans. Drop by spoonfuls on wax paper that has been sprinkled with salt. They will harden rapidly. When cool, place in your favorite candy dish to look and taste delightful.
Cream oleo and sugar; add eggs, flour, soda, sour cream, baking powder and vanilla. Mix in separate bowl brown sugar, nuts, melted oleo and cinnamon. Pour 1/2 batter in greased 9 x 13-inch pan. Sprinkle with 1/2 of crumb mixture. Put in rest of batter and put rest of crumb mixture on top. Bake at 350° for 35 minutes or until done.
Lightly coat ingredients with mayonnaise. Can substitute pineapple instead of apples.
In large saucepan heat butter and marshmallows over low heat, stirring constantly, until marshmallows are melted. Remove from heat. Stir in vanilla and food color. Fold in cereal until evenly coated. On waxed paper, quickly shape warm mixture with buttered hands into Christmas tree shapes, using about 2/3 cup mixture for each place-card size tree or 1/4 cup mixture for each individual cookie size tree.