HumbleIntelligence/food-ner-1-Million huggingface dataset:
In covered jar shake together oil, vinegar, juice, cilantro, zest, ginger, sugar, garlic, salt and pepper until salt dissolves. In plastic food storage bag mix 1/2 cup of mixture with shrimp; refrigerate 1 hour. Refrigerate remaining oil mixture. Drain shrimp, discarding marinade. In nonstick skillet over medium heat cook shrimp, turning once, until pink and opaque, 3 minutes per side. With slotted spoon remove shrimp from skillet; discard pan juices. To assemble, arrange tortillas on work surface; layer shrimp, avocado, radishes and sprouts in line up center of top two thirds of each tortilla. Fold bottom third of tortilla over filling; fold sides over filling. Wrap tightly in plastic until ready to serve. Just before serving drizzle remaining oil mixture over filling of each tortilla.
Saute some onion in olive oil. Add chicken, cut into pieces. Add vinegar peppers. Saute briefly. Remove from heat. Drain all liquid from the pan. Add olives. Add some juice from vinegar peppers, about 1 tablespoon. Add capers, salt, black pepper, paprika, oregano, garlic and mushrooms. Return to heat. Add butter. Let it melt through the mixture. Any of these quantities or ingredients may be varied.
Mix ingredients except flour. Add enough self-rising flour to make dough of right consistency. Cut out and bake at 400° until done. Before browning, put butter on top. Dough will keep up to a week, covered, in the refrigerator.
Prepare whipped topping as directed on package, using 1 cup milk in large mixing bowl. Add remaining milk to pudding mix. Whip them at high speed for 2 minutes, scraping bowl occasionally. Spoon into baked pie shell or cracker crumb crust. Chill at least 4 hours before serving.
Spread cream cheese on bread slice. Cut into thirds and roll each piece in bacon slice. Secure with toothpicks. Freeze. Bake at 400° for about 30 minutes.
Blend all of the ingredients (except broccoli), then fold in broccoli. Place in a 2-quart casserole. Sprinkle additional dressing mix on top and bake at 350° for 30 to 35 minutes.
Cream sugar and shortening. Add eggs and vanilla. Add dry ingredients and raisins. Roll in balls about the size of a walnut. Place on cookie sheet and flatten with fork. Bake at 375° about 10 minutes.
Keep popcorn hot in oven (300° to 350°). Butter sides of saucepan. Add remaining ingredients. Cook to hard ball stage (250°). Pour slowly over popcorn; mix well to coat all kernels. Make balls (press) using shortening or butter to keep from sticking to hands.
Cook hamburger and drain off grease. Add onion to meat and cook until done. Add rest of ingredients and simmer about 30 to 40 minutes until cooked to desired thickness. Serves 8 to 10.
Mix and spread in 9 x 13 x 2-inch Pyrex dish. Bake at 350° for 50 minutes. Sprinkle top with 2 cups crushed corn flakes, tossed in 1/4 cup melted butter. Bake 10 minutes more.
Combine flour and seasonings; pound into steak. Cut steak into serving size pieces. In skillet, brown steak in shortening and pour off fat. Add soup and ketchup. Cover; cook over low heat 1 hour and 15 minutes. Add green pepper; cook 15 minutes more until done. Stir occasionally. Makes 4 servings.
Peel potatoes; cut in wedges. Put potatoes in large pot and cover with water. Add herbs. Cook potatoes until done (10 to 15 minutes). Spoon 1/3 of mixture into blender and puree. Pour back into pot. Stir soup. Spoon 1/3 of stirred mixture into blender and puree. Pour back and stir. Ladle soup into bowls; garnish with one handful cheese. Serve. (Serves approximately 4, depending on appetites!)
Combine cracker crumbs, butter and 1/4 cup sugar. Mix well; press in bottom of paper cupcake cups. Mix cream cheese, 3/4 cup sugar, eggs and vanilla. Place on top of crumb mixture. Bake at 325° for 12 to 15 minutes. When cool, top with your favorite topping.
In a large bowl, combine tahini, yogurt, lemon juice, garlic and parsley. In another bowl, mix stuffing with sesame seed. Coat chicken pieces with tahini mixture. Lift out and lay meatiest side in stuffing mix. Place pieces, crumbs up, in a single layer in a 10 x 15-inch pan. Bake in a 375° oven until meat at thigh bone is no longer pink (cut to test), about 45 minutes. Accompany with lemon wedges, salt and pepper to add to taste. Serves 4.
Mix and spread first 4 ingredients into a shallow appetizer dish. Sprinkle cheese over. Microwave for 3 minutes or until cheese melts. Serve with Nabisco Waverly crackers.
Mix together milk and lemon juice. Refrigerate until cool. Drain pineapple thoroughly. Add to juice mixture. Stir in pecans. Fold in Cool Whip and blend thoroughly. Pour into pie crusts and chill at least 30 minutes before serving. Makes 2 pies.
Mix all ingredients together. Beat egg whites separately and fold in last. Bake at 350° for 10 minutes, then turn oven to 350° for 30 minutes.
Blend all together. Add pecans on top. Bake at 375° for 45 minutes.
Wash and cook the cranberries in 1 cup of water until done. Mix jello in hot water. Cool and add other ingredients. Congeal.
In a saute pan or skillet over medium heat, heat oil with basil; add shallot. Saute until tender; do not brown. Add shrimp and cook, stirring 3 to 5 minutes, or just until pink. Squeeze lemon onto shrimp; season to taste and sprinkle with parsley. Serve from pan at table.
Mix together first 4 ingredients with a fork. In a separate dish, beat remaining ingredients. Add to dry ingredients until well mixed. Using your hands, mold into 4 balls. Chill at least 15 minutes before using, or you may freeze until ready to use.
Butter a 9 x 13-inch pan. Combine everything and bake for 1 hour in a 350° oven.
Melt butter in a large skillet over medium heat. Add chicken and cook about 10 minutes or until brown. Place chicken in a Pam-sprayed 13 x 9 x 2-inch Pyrex dish.
Mix Jiffy mix according to directions. Brown meat and onion in 1 tablespoon shortening. Add seasonings and tomatoes. Cover and simmer on low heat for 15 minutes. Add 1 can dark red kidney beans. Pour meat mixture into greased 1 1/2-quart casserole. Top with corn bread batter. Spread with wet knife. Bake at 425° for 20 minutes.
Mix butter, cream cheese and salt until creamy. Mix in flour. Shape into 14 balls. Refrigerate overnight. Heat oven to 350°. On lightly floured surface, roll each ball to a 6-inch circle. Cut each into quarters. Mix nuts, sugar and cinnamon. Drop rounded teaspoonfuls onto each quarter. Pinch together edges of dough, then form into crescents. Place on an ungreased cookie sheet. Bake for 12 minutes, until light brown. Best served fresh. Makes 5 dozen.
Cook hamburger, green pepper and onion in skillet. Drain grease. Add other ingredients and simmer for 1 hour.
Cream shortening at medium speed. Gradually add sugar. Add eggs and beat until very fluffy using #8 speed. Sift together flour, baking powder, soda and salt. Add to other ingredients alternately with mashed bananas, combined buttermilk and vanilla at #1 speed, scraping sides and bottom of bowl frequently during mixing. When thoroughly blended, pour into 2 greased and floured 8 or 9-inch layer cake pans. Bake in moderate oven at 350° for 30 to 35 minutes until cake tests done.
In small bowl, combine flour, salt and pepper. Cover bottom of a greased, shallow 1 1/2-quart baking dish with a layer of potatoes. Sprinkle with some of the flour mixture. Add a layer of mushrooms. Sprinkle with some of the Parmesan cheese; dot with butter. Repeat layers until all ingredients are used. Pour milk over baking dish. Cover and bake in 375° oven for 45 minutes. Remove cover and continue baking until potatoes are tender and top is browned, about 30 minutes. Sprinkle with chopped parsley. Makes 6 servings.
Cream butter and sugar and slowly add the flour. Add eggs and mix well. Chill overnight. Roll out thin on floured board. Cut out with round cookie cutter. Brush with egg whites and sprinkle with sugar and cinnamon mixture. Press walnut halve in center of each cookie. Bake at 350 for 10 minutes.
Combine all; beat 4 minutes. Pour into greased and floured 9 x 13-inch pan. Bake at 325° for 55 to 60 minutes.
Thoroughly combine crushed fruit and yogurt in bowl. Fold in Cool Whip, blending well. Spoon into crust and freeze about 4 hours. Remove from freezer and store in refrigerator for 30 minutes before serving. Garnish with fresh strawberry slices.
Heat oven to 400°. Grease 10-inch pie plate or pan (10 x 1 1/2-inches). Sprinkle bacon, cheese and onion on plate or pan. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minutes with hand beater. Pour into pan. Bake until knife inserted between center and edge comes out clean. Bake 35 to 40 minutes. Cool 5 minutes. Makes 6 servings.
Mix flour, sugar, raisins and cinnamon well before adding starter, water and oil. Mix well. Brush with small amount of oil, cover with Saran Wrap. Let rise until more than double in size, 6 to 12 hours. Using flour on counter or pastry cloth, knead a minute or two until smooth. Divide into 3 parts, put in greased loaf pans and brush lightly with oil. Let rise 4 to 5 hours or all day. Cover lightly with wax paper. Bake in 350° oven for 30 to 45 minutes. Bake on bottom of rack. Brush with butter.
Cook squash until tender; drain and mix with sour cream and soup. Cook onion and pepper with squash. Mix 1 stick butter with stuffing. Mix well. Put 1/2 in casserole dish. Put squash mixture on top of that and put the rest of the stuffing on top. Bake 30 minutes 350°.
Blend all ingredients (except shrimp) in blender until smooth. Add to shrimp. Blend and marinate 24 hours in refrigerator. May also be served as a first course.
Heat oven to 350°. Mix all ingredients well. Bake in an oiled casserole dish for 35 to 40 minutes.
Place whole honey graham crackers in rectangle baking dish. Slice 3 bananas on the crackers. Beat 1 small box of vanilla instant pudding with 1 1/2 cups cold milk. Add 1 cup topping to the pudding. Mix well and spread over bananas. Sprinkle coconut on top and sprinkle chopped pecans on top. Garnish with cherries, if you wish. Refrigerate until ready to serve.
Boil sugar, syrup and water until you hear it crack in cold water when tested. Add slowly to stiffly beaten egg whites and beat until mixture begins to thicken. Add fruit and nuts. Cool slightly and form into shape using confectioners sugar to keep from sticking to the hands. When cold, spread with melted semi-sweet chocolate.
Combine 1/4 cup sugar and cornstarch in a medium saucepan. Stir in water, bring to boil over medium heat. Cook 1 minute. Remove from heat and gently stir in blueberries and pears. Spoon mixture into 9-inch square baking dish coated with vegetable cooking spray.
Choose fruits in own juice (no sugar added). Drain fruit and reserve pineapple juice. Mix together pudding, Tang and reserved pineapple juice. Mix all ingredients together. Chill.
Preheat oven to 350°. Beat eggs in large bowl. Add remaining ingredients and stir until well blended. Pour mixture into baking dish and bake on center rack for 1 hour and 10 minutes or until pie is firm when pressed in center. Let stand for 10 minutes before cutting.
Blend butter and peanut butter together. Add sugar and crumbs. Roll into small balls. Chill while you melt the chocolate chips with paraffin wax over hot water. With a toothpick, stick into chilled candy balls. Dip into melted chocolate. Place on wax paper until chilled.
Peel and parboil potatoes. Line (ungreased) casserole dish with half of the potatoes. Add 4 pats of butter on top of the potatoes. Then add sliced cheese on top of that. Add a second layer of potatoes, butter and cheese. Lay the pork chops on top of all this. Sprinkle with salt and pepper. Fill casserole dish half full with milk. Bake at 400° for 45 minutes.
Cream butter, sugar and vanilla. Add flour; mix well. Stir in chocolate pieces and walnuts. Press mixture into ungreased 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Bake in 350° oven for 25 minutes or until brown. Cut into bars while warm. Cool before removing from pan.
Combine all ingredients, add sour cream last. Bake at 375° for 35 minutes.
In soup kettle, saute onion in butter over medium heat until tender. Add water, vegetables, bouillon cubes, parsley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until veggies are tender.
Peel and slice thinly the apples. Put into oblong baking dish. Sprinkle 1 cup of sugar over apples. Melt butter and add 1/2 cup of sugar to butter. Mix in flour to make a paste. Pour over apples. Bake at 350° for 40 minutes or until brown.
Boil chicken breasts. When cooked, bone and let cool. Flatten crescent rolls and place 1/2 slice cheese and slice of chicken breast on roll. Roll up and place in casserole dish. (One can of rolls will make 8 roll-ups.) Bring cream of chicken soup diluted with one can of milk to a boil. Pour over rolls and bake at 325° for 35 minutes.
Saute onion, celery and garlic in butter until tender, but not brown. Add seasonings; stir until blended. Stir in bell pepper and tomatoes. Simmer for 10 minutes. Add shrimp and heat. Use flour at this stage to thicken. Taste for additional seasonings. Serve over rice.
Add cinnamon, almonds, margarine and sugar to cooked rice. Mix well. Place rice mixture in peach halves and around plate. Broil 5 minutes. Serves 14.
Put butter in skillet; add corn, salt and pepper. Add about 1/4 cup of water. Boil until water is gone.
Pour two cans pie filling into 9 x 13-inch pan. Sprinkle cake mix over the top. Melt butter and pour over top. Add nuts over top. Bake in a preheated oven at 300° for 1 1/2 hours.
Toss mushrooms with the oil in 1 1/2-quart casserole. Combine dry ingredients and sprinkle over mushrooms. Bake at 350° for 25 minutes. Serves 4.
Brown chicken in butter in skillet. Cook 10 minutes or until browned on both sides. Set aside.
Mix the pie filling with 3 cups milk. When mixed well, add the Cool Whip. Stir until the Cool Whip and pie filling are mixed well. Then layer in large bowl wafers, bananas and pie filling. keep doing this until you have used all of it. Crush up 10 wafers to sprinkle over top.
Score the meat with a knife on meat side (go with the grain of the meat). Place meat side down in roaster. Mix chili sauce, Coke and onion soup mix. Pour over brisket and cook, covered, in 325° oven for 3 to 5 hours (about 30 minutes per pound or until fork tender). When done, slice against the grain (start at tip). Refrigerate sauce; when fat comes to top, skim it off. Heat brisket with the sauce on it at 350° for 30 minutes. Be careful not to burn sauce.
Diagonally slice French bread into 1/2-inch slices not quite cutting through bottom crust. Drizzle butter over the bread and set aside.
Brown and drain ground beef. Cook macaroni and cheese as directed on box. Drain mixed vegetables. Mix all together in large skillet. Heat and stir over medium heat a few minutes.
Beat 3 egg whites until very stiff. Fold a cup of strained baby apricots into them together with lemon juice and sugar. Pour into crust. Bake in a 350° oven for 25 to 30 minutes. This dessert is low in calories and high in fiber content.
Prepare rice as directed on package. Spread evenly over bottom of large oven-proof baking dish (9 x 13 x 2-inch). Place pieces of chicken breast over top of rice. Blend other ingredients and pour over chicken and rice, saving slivered almonds to sprinkle on top. Refrigerate overnight. Bake at 350° for 1 1/2 hours, after covering with aluminum foil. Sprinkle with paprika before serving.
Beat eggs until fluffy. Add sugar and syrup; beat again. Add melted butter, salt, vanilla and pecans. Pour into pie shell and bake 10 minutes at 400°. Then lower heat to 350° for about 30 minutes or until golden brown.
Dissolve gelatin with the hot grapefruit juice. Add 1/2 cup of beet juice. Chill until partially thickened. Fold in drained beets, celery and lemon juice. Pour into mold. Chill and serve with sesame dressing.
Flour cut up chicken. Salt and pepper. Fry in Wesson oil until brown. Put in casserole dish. Add other ingredients and bake until chicken is done.
Beat egg in a cup and fill cup with water. Mix flour and shortening with pastry blender. Add other ingredients. Roll and put into pans. This recipe makes 5 pie crusts which may be frozen with good results.
Beat together brown sugar, sour cream, molasses, egg and lemon extract. Sift together flour, soda and ginger. Gradually add to creamed mixture. Drop by teaspoonfuls onto buttered baking sheet. Remove immediately to wire rack to cool. Bake at 350° for 8 to 10 minutes.
Heat oil in skillet. Add peppers and onions and saute. Add Ro-Tel, tomato sauce and shrimp. Add salt and pepper to taste. When shrimp are done, add Cheez Whiz. When cheese has melted, turn down heat and simmer for 15 minutes. Serve over rice.
Flake salmon and add eggs. Mix well. Add crumbs, salt and pepper. Mix well and form into balls the size of a tablespoon. Fry in oil in deep fat fryer until golden brown.
Cook oleo, milk and unsweetened chocolate for 1 minute, stirring while cooking. Remove from heat. Add remaining ingredients. Mix all together. Pat mixture out into small patties. Place on waxed paper to cool. Do not bake. May be frozen.
Preheat oven to 500°. Wash and cut meat into serving pieces. Chop onion and garlic. Put all ingredients in roasting pan and mix together. Bake for 1 hour. Lower heat to 350° and continue to cook for 1 more hour, until tender.
Cream sugar and oil; add eggs. Sift together flour, salt and soda. Add alternately with buttermilk. Mix together cocoa, food coloring and vinegar; add to batter. Add vanilla. Make 3 layers. Bake at 350° for 20 minutes.
Arrange zucchini in a 2-quart casserole dish. Cover and microwave on High for 2 to 3 minutes. Drain and cool. Add cucumber, tomato, onion and garlic. Toss with yogurt, parsley, dill, salt and pepper. Refrigerate 2 hours. Top with sesame seed and sprouts. Serves 4 to 6.
Grate large potatoes and drain off excess juice. Measure the pulp and add remaining ingredients. Beat well. Heat 4 tablespoons shortening in a skillet. Drop in batter by tablespoonfuls. Spread thinly and fry to a deep brown on each side. Vegetable, meat or chicken fat will give much crisper pancakes than butter. A teaspoonful of grated onion adds flavor.
Wash cucumbers; slice into paper thin slices. Combine cucumbers, onions, green peppers and salt. Mix with 1 quart crushed ice and let stand 3 hours. Drain. Combine remaining ingredients. Pour over vegetables and bring slowly to a boiling point. Pack in sterilized jars and seal at once. Let stand at least 30 days before using to get best flavor.
In a bowl, combine jam, nuts and raisins. Mix well. In a large bowl, cream butter or margarine. Gradually stir in sugars and beat until mixture is light. Add eggs, one at a time and beat until mixture is thoroughly blended. Stir in vanilla. Sift flour, baking powder, soda and salt together. Gradually stir into the creamed mixture; mix thoroughly. Divide the dough in half. Roll out each half into a rectangle on a lightly floured surface, about 1/4-inch thickness. Spread with half of the jam mixture. Roll up jellyroll fashion. (The rolls will be about 2-inches in diameter.) Wrap in waxed paper. Chill overnight. Cut in 1/4-inch slices with sharp knife. Place on greased baking sheets about 1/2-inch apart. Bake in hot oven at 375° for 10 to 12 minutes or until cookies are light brown. Remove from baking sheets as soon as possible as cookies are done.
Add bread crumbs to hot milk; cool. Combine sugar, eggs, margarine, salt, vanilla, raisins, nutmeg and cinnamon with bread crumb mixture. Pour into buttered baking dish; place dish in pan of hot water. Bake at 350° for one hour or until knife inserted comes out clean.
Heat oven to 350 degrees. In a large bowl mix spaghetti and oil. In a small bowl combine eggs, 1/2 cup parmesan cheese. Stir egg/cheese mixture into the spaghetti. Pour spaghetti mixture into a lightly grease 10 inch pie plate and form into a crust. Spread ricotta evenly over the crust but not to the edge. Top with the sauce. Bake uncovered 25 minutes. Top with the mozzarella cheese, return to oven for 5 minutes or until melted. Remove from oven and sprinkle with remaining 2 tablespoons of parmesan cheese. Allow to cool for 10 minutes before cutting into wedges.
Place all ingredients, except vanilla, in top of double boiler (not over heat). Beat 1 minute with electric or rotary beater to blend. Place over boiling water and cook, beating constantly until frosting forms stiff peaks, about 7 minutes (don't overcook). Remove from boiling water. Pour into mixing bowl, if you wish. Add vanilla and beat until it is spreading consistency, about 2 minutes.
Salt chops and let stand 10 minutes. Melt the butter in a large saucepan. When foaming, put chops in. Saute chops 3 minutes on each side over a high fire. Add the onions and cook 5 minutes on lower fire. Drain the grease and the Madeira, demi-glace, mustard and gherkins. Simmer 30 minutes or until tender. Place chops on a serving platter. Keep warm. Add sugar and pepper to sauce and cook 5 minutes. Pour the sauce over the chops and serve very hot.
Cook macaroni to desired doneness as directed on package. Drain. Rinse with hot water.
Bake cake according to package directions. Cool. Using a large punch bowl, break 1/2 of cake in pieces into bowl and layer with 1/2 of ingredients. Repeat layers. Top with Cool Whip, cherries and chopped nuts. Serves a large crowd.
Wash and cut up chicken. Put cooking oil in skillet about one-inch deep on low heat. Roll chicken in flour. Season with salt, pepper and meat tenderizer. Place chicken in skillet and turn occasionally until done. Drain, then eat.
Mix the vegetables with the cheese, sour cream and soup. Pour into greased casserole dish. Mix the cracker crumbs, almonds and butter and place on top of vegetable mixture. Bake at 350° for 45 minutes.
Remove tops and seeds of peppers. Parboil 5 minutes and drain. Brown onion and meat in fat or Pam spray; add tomatoes, corn and seasonings; stuff peppers and top with bread crumbs. Stand upright in oiled baking dish; add small amount water. Cover and bake in 350° oven 1 hour. Serves 8.
Smash up grahams, layer them in bottom of pan. Melt butter, pour over grahams. Sprinkle a layer of chocolate chips, then a layer of butterscotch chips. Next layer will be pecans. Pour can of milk over the top. Bake at 350° for 20 to 30 minutes.
Cook chicken with celery and onions. Remove from bone and cut into pieces. Mix soup and milk. Fold in sour cream. Add chicken and prepared broccoli. Pour into greased casserole dish. Prepare 1 package of stuffing mix or use Plainville stuffing as directed. Cover entire top of casserole with stuffing. Bake at 350°, covered, for 45 minutes to 1 hour. Uncover for last 15 minutes.
Sprinkle box of pudding into a bowl over pineapple. Mix well. Add nuts, cherries and Cool Whip. Chill and serve.
In a small bowl, combine Cheddar cheese and cream cheese and butter until well blended. Spread 1/4 cup of mixture on ham slice, repeat with remaining cheese mixture and ham slices. Roll up; chill for several hours or wrap and freeze, if desired. To serve, slice rolls into 1/2-inch thick slices. Arrange slices on top of crackers.
Reserve 1 banana and 10 to 12 wafers for garnish. Cook 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk. Cook, uncovered, in a 1 1/2-quart casserole. Cover with wafers and sliced bananas. Make 3 layers of each. Pour milk and egg mixture over bananas. Beat egg whites; add 1/4 cup sugar. Spread on top. Bake at 425° for 5 minutes, until brown. Serve with wafers and sliced bananas.
Cook spinach according to package directions and then drain well. Melt 1 tablespoon butter. Cook in it and stir constantly garlic, basil and marjoram. Add 1 tablespoon flour and mix well. Add 1/3 cup cream and spinach. Place mixture on bottom of casserole. Cover with chicken, which has been separated into smaller pieces. Melt 3 tablespoons butter. Add 3 tablespoons flour and blend well. Stir in and cook until thickened 3/4 cup cream, chicken stock and salt and pepper to taste. Pour sauce over chicken. Cover with Parmesan cheese. Bake at 400° for 20 minutes or until cheese is bubbling. May be refrigerated or frozen prior to cooking. When ready to serve, return to room temperature before cooking.