HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix Cool Whip and Eagle Brand milk first, then add rest of ingredients and set in fridge until needed.
Peel and devein fresh shrimp. Fry bacon. Save bacon. Saute onions and peppers in bacon drippings. Add shrimp, saute until shrimp turns pink. Thicken with cornstarch. Add salt, pepper, garlic salt and hot sauce to taste. Add stewed tomatoes and water. Bring to boil. Add rice. Cook until tender. Add crumbled bacon.
Pour oil in 9 x 13 baking dish. Place prepared potatoes in pan and turn to coat with oil. Sprinkle with garlic salt, paprika, and parmesan cheese. Bake at 375 for 1 hour 15 minutes. Serves 6.
Lightly butter casserole dish; add cubed bread. Sprinkle browned and drained sausage over bread. Mix all other ingredients, except cheese, until smooth. Pour over bread/meat mixture. Refrigerate overnight (or freezes nicely). Top with grated cheese. Bake at 350° for 45 to 60 minutes.
In a large skillet, melt 2 tablespoons of butter or margarine and saute rice until lightly browned, stirring often. Add wine, salt, water, bouillon cubes and raisins to rice. Cover and bring to a boil. Reduce heat and cook 20 to 25 minutes or until rice is tender and dry.
Heat oven to 350°. Grease pie plate (9 x 1 1/4-inch or 10 x 1 1/2-inch). Beat all ingredients until smooth, 1 minute in blender on high speed or 2 minutes with hand mixer. Pour into pie plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes. Garnish with whipped cream, if desired.
Cook berries in water. While hot mix Jell-O and marshmallows in hot mixture. Add sugar, celery, apple and nuts. Pour into mold or bowl and chill. Nice salad with chicken, turkey or ham.
Heat shells. In a medium skillet, quickly cook chicken and onion in butter until chicken is browned. Add salsa and seasoning mix, reduce heat and simmer, uncovered, 10 minutes. To assemble, spread 1 heaping tablespoonful refried beans on each shell. Spoon on approximately 1/3 cup chicken mixture. Top with lettuce, tomatoes and cheese.
Add 1 quart water to ingredients; cook until tender. Mash well. Add milk, salt, pepper and butter to taste. Simmer.
Brown hamburger and onion. Drain. Add rest of ingredients. Simmer and serve.
Separate eggs. Warm butter in saucepan and put all ingredients in mashed potatoes. Beat egg whites until light. Fold in egg whites and put all in pie shell. Cook until brown at 350°.
Cook potatoes and drain. While hot, add margarine so it can totally melt. Add all other ingredients and blend well. Best, if served after chilling overnight.
Mix all ingredients together and pour into greased and floured 13 x 9-inch pan. Bake at 350° for 35 to 40 minutes.
Mix the ingredients together in a 9 x 13-inch dish. Bake at 350° for 35 to 40 minutes. Top baked dish for 5 to 10 minutes to melt. Makes a very large dish.
Cream sugar, butter and eggs. Sift dry ingredients together and add to creamed mixture with buttermilk. Beat until blended. Stir in nuts, cherries and vanilla. Pour batter into greased 9 x 5-inch loaf pan and bake at 350° for 55 to 60 minutes. Makes 1 loaf.
Cook potatoes in 2-quart saucepan in lightly salted boiling water, 10 to 15 minutes or until tender. Add peas; cook for 1 minute. Drain well. Combine gravy, sour cream and dill. Stir into vegetable mixture. Heat (do not boil), stirring occasionally.
Mix all ingredients and put in baking dish. Bake at 350° for 45 minutes until bubbly. Serve with tossed salad and crusty bread.
Cream sugar and butter. Add eggs, one at a time, beating after each addition. Sift flour and baking powder; add to the creamed sugar and butter, alternately with milk. Beat until creamy. Bake in 8 or 9-inch cake pans in 4 layers.
Boil squash, sugar and lemon juice for 25 minutes. Add pineapple and jello. Mix well. Pour into jars. Cover with paraffin and seal. May add a few drops of food coloring. Yields approximately 4 pints. Preparation time is 35 minutes.
Mix without mixer. Grease and flour 9 x 13-inch pan. Cook at 350° for 20 to 25 minutes. Ice with Betty Crocker white icing.
Cook ground meat and ground pork in 2 tablespoons peanut oil. Add onions, green peppers and parsley flakes. Cook down for about 20 to 30 minutes. Then add bouillon cubes dissolved in 1 cup of water and corn bread (crumbled up). Salt and pepper to taste.
Saute onion and celery in butter in skillet until tender. Blend in flour. Stir in milk. Cook until thick, stirring constantly. Add remaining ingredients except cheese. Pour into casserole. Top with cheese. Bake at 350° for 25 minutes.
Servant and master am I: Servent of those dead, and master of the living. Through me spirits immortal speak the message that makes the world weep, and laugh, and wonder, and worship.
Cook noodles as directed. Cube beef and cheese. Chop onion and add to chicken soup and milk. Add noodles and mix well. Put in greased baking dish. Bake in 350° oven for 45 minutes.
Mix ground beef. Chop onion up fine. Add egg. Add meat loaf seasoning mix. Add rolled cracker crumbs. Mix all ingredients together (except soup) and roll into balls. Brown in skillet for about 45 minutes with lid on top. Turn ever so often. When brown, drain grease and add cream of mushroom soup; simmer until brown.
Melt butter in a baking dish. Remove from oven and mix next 3 ingredients with butter until smooth. Pour peaches (with syrup) over mixture. Bake for 1 hour at 350°.
Cream butter and sugars. Add eggs, beat well. Mix in peanut butter. Add dry ingredients. Using ice cream scoop, drop onto cookie sheets. Bake at 350° for 8 to 10 minutes. You will need a very large bowl for mixing this recipe!
Rub salt and pepper into steak. Line one side of steak with bacon slices. Combine onion tops and mushrooms; mound them in a row down the steak (on top of bacon). Roll like a jelly roll lengthwise and tie with string. Brown steak, roll on all sides in bacon drippings. Bake at 250° or 275° for 3 hours. When done, slice and serve.
Place ribs in large stewer. Cover with water. Boil until meat will slip on bone. Remove from liquid; let dry 30 minutes. Place on baking sheet or pan. Baste with dark Karo or honey. Place in oven at 350° for 8 minutes. Remove from oven. Coat with barbecue sauce of your choice. Put back in oven. Broil or brown to your liking.
Cream sugars and oil. Add eggs and pumpkin and mix well. Sift dry ingredients together and add to pumpkin mixture. Add nuts and raisins. Pour batter into well-greased and floured 2 pound coffee can. Place in slow cooker and cover top of can with half a dozen paper towels. Place lid on cooker and bake on high (350°) for 2 1/2 to 3 1/2 hours. Cake is done when toothpick inserted in center comes out clean.
Beat eggs until foamy. Add sugar and vanilla to eggs. Sift and add flour and baking powder. Then add salt, nuts and dates. Spread in well-greased pan. Bake in 325° oven 25 to 30 minutes. Let cool. Cut into squares and roll in powdered sugar.
Mix well; roll in small balls. Place on cookie sheet and press out with fork. Bake at 375° for 10 to 12 minutes.
Cook berries, water and salt. Boil. Add soda; boil 10 minutes. Add jello, sugar and marshmallows. Dissolve sugar. Pour in other ingredients. Let set up.
Beat cream cheese and sugar until smooth. Fold in Cool Whip. Pour into pie crust; top with blueberries. Chill before serving.
Melt butter or margarine. Smoothly blend in next 5 ingredients. Add milk; cook and stir over medium heat until smooth and thickened. Add sliced eggs and cubed ham. Heat to serving temperature. Makes 8 servings.
Lightly toss beans, celery, onions and green peppers in bowl. Mix sugar, water, vinegar and oil well. Then pour liquid over vegetables. Chill overnight.
Rinse snapper fillets, pat dry with paper towels. Place fillets in a large glass baking dish or pan. Season the fish with salt and pepper. Set aside. Heat olive oil in large skillet until hot over medium-high heat. Add the onion, green, red and yellow peppers, tomatoes, oregano and garlic. Cook and stir until vegetables are tender. Add the bay leaf, olives, lime juice, white wine and jalapeno. Stir to combine vegetables. Pour vegetable mixture over fish and season with salt and pepper. Bake at 350 until fish flakes easily, about 15 to 20 minutes. Sprinkle with cilantro. Serve with white or yellow rice.
Mix all together, and roll dough into small balls. Bake in a 350° oven for 20 minutes on greased cookie sheet.
Salt and pepper cubed steak. Dredge in flour. Brown steak in hot oil in frying pan. Remove to large dish with cover that can be put in oven. Saute onion soup mix and fresh onion in frying pan used to brown steak until onion is soft. Add flour and continue to saute and stir until flour is dark brown. Add water to make as much gravy as desired. Pour gravy over steak and cover. Place in 350° oven for 1 hour. Serve with rice or mashed potatoes.
Blend all ingredients together. Shape into balls. Bake at 300° to 325° for 45 minutes. Let cookies cool completely (even overnight). Shake in 10x sugar. Yields 76.
Stir well. Add 1 cup pecans. Stir again. Bake 50 minutes at 350°.
Mix all ingredients together. Bake at 350° for 35 minutes or until center is cooked, in a buttered casserole dish.
Put 1/4 cup sugar in Miracle Whip. Toss all ingredients with Miracle Whip. Salt and pepper to taste.
Pan-fry pork chops with salt and pepper only, then put meat, onions, pepper, tomatoes, paste and sugar in roaster pan and cover. Cook at 325° for 1 hour or until meat is well done. Serve over noodles or cooked rice.
Place 1/2 cup white sugar in a thick skillet and melt; in the meantime, mix milk, 2 cups sugar, butter and beaten egg. Cook over moderate heat and stir. When boiling, add melted sugar. Cook until soft ball stage, then add 1 teaspoon vanilla. Beat and spread.
Mix soups together, then mix with beaten eggs. Mix rest of ingredients in. Place in casserole. Save Ritz crackers and crush them, then mix with the 2 tablespoons melted butter. Sprinkle over top of casserole. Bake 1 hour at 350°.
Dissolve jello in hot water. Drain fruit and cut orange slices in small pieces. (Be sure and drain fruit in advance). Add 1 cup of cold water to jello and fold in sherbet. Chill until thick and partially set. Fold in the fruit. And last, fold in the Cool Whip very gently until smooth.
Make a sauce of the first 5 ingredients. Add drained beans and place in casserole. Dice the bacon and sprinkle over top of bean mixture. Bake, uncovered, at 350° for 30 to 40 minutes until bubbly and bacon is crisp. Fold bacon into beans just before serving.
Microwave cream cheese in a 2-quart glass dish for 20 to 25 seconds, or until softened. Blend in soup. Stir in rice, tuna, mushrooms, onion, parsley and pepper. Microwave on High for 5 minutes; stir to mix. Sprinkle with cheese and paprika. Microwave for 4 to 6 minutes, or until heated through. Makes 4 to 6 servings.
Combine dry ingredients in a large bowl. Add mayonnaise, water and vanilla. Beat 3 minutes at medium speed. Pour batter into greased and floured cake pan. Bake at 350° for 25 to 30 minutes. Cool completely. Frost.
Saute green pepper and garlic in oil until tender. Blend in soup and pineapple juice. Add turkey, pineapple tidbits and soy sauce. Heat, stirring occasionally. Serve over hot rice and top with slivered almonds.
Brown chicken and oil in a large skillet. When chicken is almost done, add all vegetables. Stir and cook until vegetables are cooked but still crisp. Add 1 cup water, salt and pepper to taste. Simmer about 10 minutes. Serves 6.
Cream butter and flour. Then add sugar, vanilla, salt and nuts. Make into small balls and press with fork. Bake at 325° for 10 minutes. Roll in powdered sugar while warm.
Cook potatoes and drain; add cheese while mashing potatoes. Saute onions in oleo. Cook lasagna noodles and drain. In a 13 x 9-inch pan or dish, layer noodles, mashed potatoes and a little onion and oleo until all is used, the last layer is noodles. Put rest of onions and oleo on top and bake about 30 minutes at 350°.
In a bowl, mash graham crackers and mix with sugar and cinnamon. Blend in butter and press into a 9-inch pie pan. Chill until ready to fill.
In mixing bowl, combine rhubarb, black cherries, sugar, tapioca and food coloring. Let stand for 15 minutes. Line pie plate with pastry; pour in filling. Add lattice top and seal and flute edges. Bake at 400° for 40 to 50 minutes. Cover edges of pastry with foil if browning too quickly.
Cook onion in 2 tablespoons butter until slightly tender; stir into rice. Mix in lemon juice, egg and a dash of salt. Place half of the fillets in a buttered baking dish; season with salt and pepper. Top with rice mixture, then remaining fillets. Brush with remaining butter. Sprinkle with salt and pepper. Bake at 375° for about 35 minutes.
Melt margarine. Add sugar, eggs, cocoa, vanilla, salt and milk. Mix in blender or slow mixer. Pour into unbaked pie shell. Bake at 350° for 40 to 50 minutes. Makes 1 pie.
Melt the caramels with margarine and water in top of a double boiler. Stir occasionally until smooth. Combine sugar, salt and vanilla. Add well beaten eggs and caramel sauce gradually. Mix well. Stir in pecans and pour into pastry shell. Bake at 350° for 45 minutes.
Cut Cheddar into square slices (6). Then cut the squares into triangles (12). You do this by cutting each square in half from corner to corner diagonally. Slice the apple in sixths and cut out the seeds. Cut each slice across into three triangles. Layer them, apple, cheese, apple, cheese, apple. Put a grape on top and hold together with a toothpick.
Beat molasses and egg. Mix ingredients. Roll out batter and cut to desired size cookies. Bake at 400° for about 2 to 3 minutes.
Cook chicken and shred meat. Drain Veg-All. Mix chicken soup, cream of mushroom soup, chicken and Veg-All with 1/2 cup milk. Mix well.
Trim chops of excess fat. Combine oil and garlic in dish (microwave); spread evenly. Microwave on High for 1 minute. Combine sherry, soy sauce, brown sugar and pepper in bowl; add pork chops to dish, turning over in garlic oil. Pour sauce mixture over chops. Cover with wax paper. Microwave on High for 2 minutes. Turn chops and dish; microwave 2 more minutes. Keep covered. Microwave at Medium for 12 to 15 minutes until tender and pink color is gone. Remove to serving dish. Dissolve cornstarch in water; stir in pan juices and microwave on High for 1 to 2 minutes until thick, leave uncovered. Stir once and pour over chops and serve.
Dissolve Jell-Os in water. Stir in pineapple, pie filling and pecans. Pour into a 9 x 13-inch pan. Chill until firm.
Peel or half cucumbers and slice them thinly. Add finely chopped onion to cucumbers with vinegar, salt and pepper. If too sour, add sugar.
Brown hamburger and drain. Place in pie shell. Spread onion and cheese over hamburger. Mix salt, pepper, catsup and water. Pour over hamburger mixture. Cover with second pie shell. Bake at 350° until golden brown.
Butter a 10 x 15-inch pan and line with buttered foil. Sprinkle foil with bread crumbs. In a bowl, combine cooked spinach, salt, pepper and nutmeg. Stir in 6 tablespoons butter. Beat in egg yolks, one at a time. Beat egg whites until they form soft peaks and fold into spinach mixture. Spoon mixture into prepared pan, spreading gently into a thin layer. Sprinkle with Parmesan cheese. Bake at 350° for 15 minutes or until sides pull away from pan. Remove from oven and let stand a few minutes. Cover with buttered foil and invert pan. Remove pan and pull off foil. Use a spatula if spinach sticks a little. Spread with mushrooms that have been sauteed in 2 tablespoons butter. Sprinkle with Swiss cheese. Roll up in jelly roll fashion. Sprinkle top with a little grated Swiss cheese. Serves 8.
Mix graham cracker crumbs and melted butter. Put in bottom of Pyrex dish, not on sides, just bottom. Beat sugar, egg and butter until mixed well. Put on top of graham cracker layer. Put bananas and crushed pineapple on top of butter-sugar mixture. Mix in layers and let set before adding each layer. This is better if it sets for 3 or 4 hours before serving. Must be refrigerated.
Preheat oven to 375°. Generously spray Pam in Bundt cake pan. Beat with electric mixer for 2 minutes: cake mix, granulated sugar, eggs, oil and 1 cup apricot nectar. Pour into cake pan and bake for 35 to 40 minutes until golden brown. Take cake out of oven (leave oven turned on). Allow to cool for 15 minutes. During that cooling time, beat together butter, 1/2 cup apricot nectar and powdered sugar. When 15 minutes cooling time is up, pour liquid over cake and bake for another 15 minutes. Allow cake to cool 10 to 15 minutes and then carefully remove from pan.
Cream butter until soft. Add sugar gradually, continuing to cream until light and fluffy. Add eggs and vanilla; beat well. Sift flour, baking powder and salt together. Add in 2 additions; beat well after each addition. Wrap dough in aluminum foil; chill several hours or overnight. Roll out to 1/8-inch thickness on lightly floured board. Cut into desired shapes with floured cutter. Place on ungreased cookie sheet. Brush tops with slightly beaten egg white. Sprinkle with sugar or top with minced nuts, colored sugar, tiny colored candies, strips of gum drops, diced candied cherries or raisins. Bake 8 to 10 minutes in moderate oven at 375°. Yields 4 1/2 dozen cookies.
Mix chicken, onion and chili peppers. Mix together soup, taco sauce, chips and cheese. Mix together in 9 x 13-inch pan and bake 30 to 40 minutes in 350° oven. Serves 8 to 10. Sprinkle top with some chips and cheese.
Blend dry ingredients. Slowly add milk and eggs. Cook over medium heat, stirring constantly, until thickens and boils. Boil and stir for 1 minute. Take off from heat and stir in vanilla.
Drain oranges and add enough water to juice to make 1 cup liquid per cake directions. Add 3 eggs, oil and liquid to cake mix per directions on package. Add oranges to batter and beat. Bake in a 9 x 13-inch pan per cake mix directions.
Brown onion and celery in oleo until tender. Add salt, paprika and pepper. Add chicken and brown about 10 minutes. Cover with water and cook 45 minutes. Make paste of sour cream and flour. Add and stir until it comes to a boil. Serves 4 to 6.
Mix in top of double boiler the brown sugar and cornstarch. Mix the egg yolks and milk together well. Add milk and egg mixture to sugar mixture. Add butter and vanilla. Cook over boiling water until thick. Stir constantly, scrapping sides often. Place in cooked pie shell. Cover with meringue.
Cut meat into 1/4 to 1/2-inch chunks. Brown in 3 tablespoons butter or oleo. When thoroughly brown, add 2/3 cup water and let simmer until tender. Add mushrooms, cream of mushroom soup and onion soup mix. (I add the water on the mushrooms, too.) Blend sour cream and flour to a smooth consistency and add to mixture just before serving. Serve on rice or noodles. Serves 5 to 6 people.
Mix potatoes, salt, fat and flour. Bake until brown or you can fry.
Put lettuce in salad bowl and sprinkle with all other ingredients. Sprinkle with salt and pepper. Serve with dressing.
In a heavy 3 to 4 quart saucepan melt the butter over moderate heat. Stir in the onion and cook, stirring occasionally for 5 minutes or until they are soft but not browned. Add the carrots, chicken stock, tomato paste and rice and simmer gently, uncovered, for 30 minutes. Puree the soup through a blender or food processor and return mixture to saucepan. Season with salt and white pepper and stir in the cream (milk).
Saute onion and pepper in butter over low heat for 10 minutes. Add rest of ingredients and simmer for 1 hour over low heat. Thicken, if desired.
Place one unbaked pie crust in pie plate. Mix all ingredients and heap in pie plate. Cover with second pie crust, removed from store tin. Press top and bottom crusts together with tines of fork or your favorite fluting technique. Cut several small slits for steam to escape. Bake at 400° for 50 to 60 minutes. Check for doneness by piercing apples through a slit. Cool before slicing. Yields 6 slices.
Blend dry cake mix and pumpkin pie filling with wire whisk. Pour into 13 x 9-inch pan. Bake at 375° for 28 to 30 minutes.
Measure bell peppers and onions after grinding. Peel tomatoes, cut up and press into a measuring cup to get 1 gallon. Cook tomatoes until tender, add other ingredients and cook until thick.
Heat first 6 ingredients until well dissolved; let cool. Add enough fresh cucumber slices and onions to make 7 cups. Mix thoroughly and put in clean sterilized jars. Place in refrigerator for 1 day and 1 night before eating. Store in refrigerator.
Cream first 3 ingredients together. Add next 2 ingredients. Mix together flour and oatmeal. After measuring oatmeal, put a small amount into blender and process until powder forms. Add next 3 ingredients. Mix together all these ingredients. Add chocolate chips, grated Hershey bar and nuts. Make golf ball size balls. Place 2 inches apart on ungreased cookie sheet. Bake at 350° for 6 minutes.
Thoroughly mix cranberry sauce and pepper jelly. Place cream cheese on small plate or in shallow bowl. Pour cranberry/jelly mixture over cream cheese. Place container with cream cheese mixture in center of large serving plate. Arrange crackers on platter around cream cheese mixture. Be sure to provide small knives for spreading cream cheese on crackers.
Make a sauce, mixing mayonnaise, lemon juice and your choice of soup together. Layer dish with asparagus, then peas. Cover these with the sauce. Sprinkle cracker crumbs and nuts on top. Bake in 325° oven for about 30 minutes.
Mix sugar, cornstarch and salt. Mix together with remaining ingredients and pour into a buttered casserole. Sprinkle nutmeg on top. Set the bowl in a big pan of hot water. Bake at 300° for about 1 hour or until toothpick comes out clean.
You will need 1 large bowl, 1 measuring cup, rubber gloves, 2 small bowls, 2 spoons, straws and plastic bags.
Peel and cut potatoes into small cubes. Microwave potatoes for about 7 to 8 minutes. Put potatoes in glass casserole dish. Put finely chopped onion over potatoes. Crumble bacon over onion and potatoes. Grate cheese and pour mixture. Bake at 350° in preheated oven for 15 to 20 minutes.
Preheat oven to 400°. Grease 10-inch pie pan. Brown ground beef and onions. Drain and stir in salt and pepper. Spread in pan. Beat milk, Bisquick and eggs until smooth. Pour into pan. Bake 35 minutes. Top with 2 sliced tomatoes. Sprinkle with cheese. Bake until knife comes out clean, 5 to 8 minutes. Cool 5 minutes.
Brown meat, onions and seasoning. Drain. Add beans, soup and Ro-Tel; mix well.
Wash beef and dry with paper towel. In a 13 x 9 x 2-inch baking dish line pan with beef, then place chicken, wrapped with bacon; salt and pepper to taste. Mix soup and sour cream; pour over chicken. Bake at 350° for 45 minutes or until tender.
Cut the tops off the tomatoes. Scoop out the insides and set aside. Discard seeds, but keep the pulp. Preheat the oven to 350°. Coarsely chop the pulp and combine scallions, parsley, Feta, bread crumbs and olive oil. Spoon mixture into hollowed out tomatoes. Place tomatoes, right side up, in an 8 x 8-inch pan and bake 15 minutes. Serve hot.
Cook the fettucini noodles in boiling water (follow box directions). Saute garlic in melted butter. Add light cream, Parmesan cheese and egg yolk to butter. Stir until ingredients blend together. Drain noodles. Pour sauce over noodles and toss together. Serve immediately.
Mix marinade ingredients together well. Pour over flank steak. Cover; let stand in the refrigerator for 24 hours. Remove from marinade; cook outside on your grill, or broil in your oven. Serves 4.
Cook corn and water until done. Add salt, pepper, sugar and margarine. Then add flour mixture to desired thickness.
Cook onion in the margarine and oil in a large heavy bottomed skillet, covered, for 15 minutes on low heat. Uncover pan. Add salt and sugar. Raise to a moderate heat. Cook for 3 to 4 minutes, stirring often enough so onions do not burn. Sprinkle with 15 tablespoons flour, slowly, so it does not burn (taking at least 3 minutes to add). Add the rest of the ingredients. Season with fresh garlic and seasoned salt. Simmer for another 15 minutes. Serves a very large group.
Mix first 4 ingredients according to cake mix directions and bake in 13 x 9-inch pan. Cool. Drain pineapple before using. Mix rest of ingredients well and spread over cooled cake.