HumbleIntelligence/food-ner-1-Million huggingface dataset:
Butterfly shrimp and wash under cold running water. Combine eggs and salt in a shallow bowl. Combine flour and cracker crumbs in flat pan. Dip each shrimp in egg mixture, then roll in cracker mixture. Repeat procedure. Fry at 365° for 2 to 3 minutes, until golden brown. Drain on absorbent paper. Makes 4 to 6 servings.
Boil hen for 1 hour or longer. Salt it as you're boiling it. Keep the good, rich broth. Mix all the remaining ingredients together, adding the broth slowly until it is a little mushy. Salt and pepper to your taste. Cook the pan of dressing for 30 minutes or more at 450°. Put the chicken on top the last 10 minutes. Cooking time can depend on how mushy you make the dressing from the broth. You don't want it to get too dry.
Saute vegetables in butter for 15 minutes, covered. Add flour and cook 10 minutes. Add shrimp and cook 15 minutes. Add 1/2 Velveeta cheese (chopped) and cook until melted. Add jalapeno pepper and cook 10 minutes. Add half and half and cook until heated. Season to taste. Boil noodles and add to shrimp mixture. Put in a large, well greased casserole. Top with rest of Velveeta and sprinkle with Parmesan cheese and parsley. Bake at 350° until cheese melts and is bubbly.
Brown pork chops on both sides. In a greased 9 x 13-inch baking dish, arrange potato slices. Place browned pork chops over potatoes. Combine soups, milk, onion, salt and pepper; mix well and cover pork chops. Sprinkle cheese over top. Cover; bake at 375° for 45 minutes to 1 hour, or until pork chops are tender.
Beat egg in bowl. Mix crumbs, flakes and Parmesan cheese in separate bowl. Dip chicken in egg. Then in mix. Arrange chicken over Prego sauce in baking dish. Spoon some sauce over chicken. Bake covered for 1 hour at 400°. Top with Mozzarella cheese and bake uncovered until cheese is melted. Serve with spaghetti noodles.
Preheat oven to 350°. In a large bowl, beat butter and sugar until fluffy. Mix in egg, peel and vanilla. Mix in flour and salt. Use cookie press with desired shapes. Bake 10 minutes or until golden. Cool; dip cooled cookies into chocolate and then into sprinkles. Makes about 6 dozen cookies.
Mix salt, sugar and yeast in a very large bowl (large enough for dough to rise) and add 2 cups of lukewarm water. Add half of the flour and mix in. Add egg and mix. Add melted butter. Add remaining flour and mix quickly. Cover with Saran Wrap and let rise 1 hour, until doubled its bulk. Punch down and form into rolls. Let rise again for about another hour. Bake at 425° on greased cookie sheet for about 20 minutes. This is a favorite at every family gathering.
Mix together cooked spaghetti, butter, Parmesan cheese, Cheddar cheese and beaten eggs. Place mixture into a baking dish. Layer remaining ingredients in given order, ending with spaghetti sauce on top. Bake in 350° oven for 30 to 40 minutes.
In a 9 x 9-inch glass dish, spread refried beans to cover bottom.
Brown meat; add soup mixture. Layer in casserole dish as follows: Tater Tots, meat and soup, cheese and Tater Tots. Salt and pepper to taste and add onion powder. Bake at 400° for 25 minutes.
Combine rice, milk, sugar, salt, margarine and raisins. Cook over medium heat, stirring constantly until mixture thickens (about 20 minutes). Stir in vanilla. Makes 2 servings. (I usually double the recipe.) Sprinkle nutmeg on top. Chill.
Combine milk, sugar and butter in a saucepan. Stirring often, cook to 234° or until forms a soft ball in cold water. Remove from heat and add remaining ingredients. Stir until thick. Pour into greased dish (8 x 13-inches) and refrigerate until firm, then cut.
In one bowl beat cream cheese, egg, sugar and 1/8 teaspoon salt. Add semi-sweet morsels. In a separate bowl beat flour, sugar, cocoa, soda, 1/2 teaspoon salt, water, oil and vinegar. Fill muffin cup 1/3 full with second bowl and top with 1 teaspoon of the cream cheese mixture. Sprinkle with sugar on top (optional) and almonds (optional). Bake at 350° for 30 to 35 minutes.
In a medium mixing bowl, beat cottage cheese on low speed of electric mixer until smooth. Add mayonnaise, onion, white pepper, celery salt, Worcestershire sauce, garlic salt and hot pepper sauce. Mix well. Refrigerate, covered, at least 8 hours to let flavor blend. Serve with fresh vegetables such as carrot, celery sticks, broccoli and cauliflower.
Combine sugar and milk into a heavy pan. Cook over medium heat, stirring constantly, until boils. Turn heat down to prevent scorching. Cook for 10 more minutes. Remove from heat and immediately add chocolate pieces, syrup, butter and flavoring. Stir well until chocolate has melted and fudge is smooth and creamy. Add nuts; mix until blended well. Pour into unbuttered 8-inch pan surface. Will set rapidly. So spread quickly with spatula. Chill 1 to 2 hours or until firm, cut into squares. Makes about 2 pounds to 2 1/2 pounds of candy.
Sprinkle the rice in flat cake pan. Pour over the rice, the soups and milk, which have been heated together. Lay the cut up chicken over this. Sprinkle the dry onion soup mix over all. Cover with foil; bake in a 325° oven for 2 1/4 hours.
Separate eggs. Beat the whites until frothy. Add salt and cream of tartar; continue beating until eggs are stiff. Add the cornstarch to sugar and fold into egg whites, then fold the flour into the eggs, small amount at a time. Bake 35 minutes at 375°.
Heat the oven to 400°. Combine the oil, cumin, cayenne pepper and 1/4 teaspoon of salt. Split the pitas in half. Brush the cut side of each half with the flavored oil. Stack the pitas and cut them into quarters. Spread them on a baking sheet in a single layer and bake until golden brown, about 10 minutes. Transfer to a rack to cool. Fill with your favorite chopped meats and vegetables.
Separate egg yolks and whites. Cream the shortening and add sugar, egg yolks, vanilla and flour (a little at a time). Add milk slowly. Beat egg whites until stiff. Fold in batter. Butter and flour tube pan. Bake 1 hour at 350°.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Melt caramels with 1/3 cup evaporated milk in top of double boiler or in microwave. In a large bowl, combine by hand rest of ingredients, except chips. Stir until dough holds together. Press half of dough into pan and bake 6 to 8 minutes. Sprinkle chocolate chips over baked crust. Spread caramel mixture on top of chips. Spread remaining dough mixture over caramel and bake 15 to 20 minutes. Cool completely before cutting into squares.
Combine in 4-quart saucepan the sugar, raisins or substitute, raisins and candied fruit. Add boiling water, cinnamon, salt and Crisco. Mix well and bring to a boil. Boil for 5 minutes. Chill thoroughly and add baking soda and water. Mix well and add flour. Mix well and pour in 8 x 10-inch greased pan. Bake at 300° about 1 hour.
Wash and brush cucumber and cut into slices. (Do not peel.) Place cucumber, onion and pepper in plastic pan. Sprinkle with salt; mix well. Let set for 30 minutes. Drain well and put into plastic containers. Mix sugar and vinegar; heat to dissolve. Pour over cucumber mixture in containers. Seal and freeze.
Cook macaroni; drain and set aside. Cook egg, sugar, flour, salt and juice from can of crushed pineapple until thick. Pour over macaroni and refrigerate overnight.
Toss the spinach with the bean sprouts. Dice the hard-boiled eggs and fry; crumble the bacon and add to the vegetables along with the water chestnuts. Combine the salad oil, sugar, catsup, vinegar, Worcestershire sauce and grated onion in a food processor to make the dressing. Add salt to taste and mix with the vegetables.
Cook ground beef and onion until brown. Drain and add seasoning and water, stirring well. Boil, reduce heat and simmer 20 minutes, stirring occasionally. Combine beans and half the taco sauce. Spoon half of this into pie shell and top with half of the meat mixture, half the cheese, and all the chips. Repeat layers with remaining ingredients. Bake 20 to 25 minutes at 400 degrees. Cut into wedges and top with lettuce, tomato and remaining taco sauce.
Fit 1/3 bread lightly into greased casserole. Sprinkle 1/3 parsley, onion and grated cheese on top. Make 2 more layers the same. Beat eggs lightly and mix with milk, salt, pepper and mustard, worcestershire sauce. Pour over bread in casserole. Let stand 12 hours or overnight in refrigerator. Remove from refrigerator 2 hours before baking time and bake at 325° for 1 hour. Serves 10-12 people.
Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until thick. Stir in condensed milk and vanilla. Combine strawberries, bananas, and pecans. Fold in whipped topping. Add fruit mixture to egg mixture; stir gently. Add food coloring if desired. Pour into freezer can of 1 gallon freezer. Add enough milk to fill can 3/4 full. Let ripen at least one hour.
Cut steak in bite size pieces and brown. Mix together all other ingredients except onion and green peppers. Add to meat and simmer 45 minutes. Add onion and green peppers and simmer 30 minutes longer. Serve over mashed potatoes or rice.
Cut around core of cabbage. Put in pot of boiling water; remove leaves as they soften and drain on a towel. Wash sauerkraut and drain. Saute onion in 1/3 cup oleo. Put kraut on bottom of pan. Mix all ingredients and salt and pepper to taste. Trim thick part of each leaf so you can roll it. Use small amount of meat for each one. Roll once, fold over one side, finish rolling and push end of cabbage into meat mixture. Use leftover cabbage to put on top. Sprinkle paprika on top. Cover with 1/2 tomato juice and 1/2 water. Cover and cook 2 hours or longer, I cook mine for hours. Better the next day.
Heat oven to 350°. Grease a 12-inch pizza pan or 13 x 9-inch pan. In large bowl combine cake mix, 1 cup oats and 6 teaspoons margarine at low speed until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs blend in egg. Press in prepared pan. Bake at 350° for 12 minutes. Meanwhile, to reserved crumbs in same large bowl, add remaining 1/4 cup oats, 2 tablespoons margarine, nuts, sugar and cinnamon. Beat until well mixed. Remove from oven and spread pie filling. Sprinkle crumbs on top and return to oven for 15 to 20 minutes, until brown. Cool completely and cut into wedges or squares.
Place chicken face up in a roasting pan. Cover with dry onion soup; cover completely with cranberry sauce. Cover. Marinate overnight in refrigerator. Bake as is, at 350° for 1 hour. Remove cover and brown as desired. Serve hot or cold. (Can be made as a single or double layer.)
Brown oil and garlic together. Add all ingredients; mix should be moist, but not soggy. If appears too dry, add small olive oil for additional moisture. Bake at 350° for 15 to 20 minutes, until golden brown.
Mix gelatin with 2 cups of hot water. Add cold water and fruit juices; stir in sugar. Just before serving, mash or whip bananas until smooth and creamy. Beat into mixture. Add ginger ale the last minute and serve.
Combine salad dressing mix, sour cream and mayonnaise; set aside. Place half of cornbread in bottom of large bowl. Top with 1/2 beans. In medium mixing bowl, combine chopped tomatoes, peppers and onions. Layer 1/2 this mixture over beans. Layer 1/2 of cheese, bacon, corn and salad dressing mixture. Repeat layers. Garnish as desired using cheese, bacon crumbles, black olives, etc. Chill. Serves 10 to 12.
Sift together the flour, baking powder and salt into a bowl and reserve. Put butter or margarine in large mixer bowl. Add brown sugar, egg and vanilla. Beat with mixer or wooden spoon until light and fluffy. Beat in flour mixture with spoon or mixer, blending until smooth. Stir in nuts. Drop by scant measuring teaspoons onto ungreased cookie sheets. Bake in 400° oven for about 5 minutes or until golden brown. Cool 1/2 minute. Makes 6 dozen cookies.
Defrost creamed spinach by boiling 6 minutes. Season with nutmeg. Beat egg whites stiff with cream of tartar. Fold carefully into spinach and bake in a 1-quart souffle dish in a moderate oven (350°) until mixture is well puffed, about 30 minutes. Serves 4.
In a large bowl mix first eight ingredients. Add all remaining ingredients and mix well. Pour into a greased and floured Bundt pan or 13 x 9-inch pan. Bake at 325° for 50 to 60 minutes or until toothpick comes out clean. Makes 24 servings.
Cream water and flour over low heat. (Beat with whisk as it cooks.) Let cool. Combine butter, shortening, sugar, vanilla and salt. Mix and whip both together until whipped look appears.
Separate and unroll breadsticks. Place 3 pepperoni in single layer on 1/2 of breadstick. Fold the other 1/2 of breadstick over top of pepperoni. Seal end and twist. Place on ungreased baking pan. Combine cheese, Italian seasoning and garlic powder. Sprinkle over top of each breadstick evenly. Bake in preheated 350° oven 15 to 20 minutes or until golden brown. Serve with pizza for dipping. Great for parties or snacks.
Trim fat from beef, partially freeze and slice thinly across grain into bite size strips. For sauce, stir together water, soy sauce, bouillon, cornstarch and pepper. Set aside. Cook fettuccine according to package directions. Omit cooking oil and salt. Drain well. Spray wok or large skillet with nonstick spray. Heat over medium heat; add garlic to pan and stir-fry for 15 seconds. Add onion; fry for 1 minute. Add green pepper; fry 2 minutes, until vegetables are crisp-tender. Remove vegetables from wok. Put beef in wok; more oil may be necessary. Stir-fry 2 or 3 minutes. Push beef to sides and put sauce in center. Cook until thick and bubbly. Return vegetables to wok. Cook 1 minute. Gently stir in tomato wedges. Heat through. Serve right away over fettuccine. Serves 4.
Preheat oven to 450° and melt margarine in 9 x 13-inch pan. Mix Bisquick, Sprite and sour cream to make dough. Roll dough 1/2-inch thick and cut with biscuit cutter. Place in pan. Turn over in margarine to coat. Bake for 15 minutes until brown. (Great with honey and butter.)
Cut veal in 1 inch squares. Cut carrots, onions, and celery into quarters. Cook veal, vegetables, and salt at low heat in 4 cups of water, remove froth while water is boiling. When meat stock is free of froth, cover and cook for 1 1/2 hours at low heat. Add potatoes after veal has cooked for 1 1/2 hours, cook for another 30 minutes or until potatoes are tender. Serves 4-6.
Wash and hull berries and reserve half of the best ones. Mash other half; add cornstarch and sugar. Cook until thick and clear. Remove from heat and stir in lemon juice; cool and add whole berries. Pour into pie shell; cover with whipped cream and few whole berries.
Combine crushed graham crackers with 1/4 cup sugar and 1 stick melted butter. Pat in bottom of a 9 x 13-inch pan to form crust.
Lay steak on board. Spread thin layer of mustard and salt and pepper on each steak. Fill with bacon strips, pickle strips and onion. Roll up and use toothpicks to hold together. Brown in a deep skillet on all sides. Slowly add enough water to fill skillet 1/2 full. Simmer for 90 minutes.
Combine the blooms with the lemons and add the boiling water; let stand 3 days. Boil 20 minutes. When cool, strain through a cloth. Add the sugar and yeast cake. Place in jars. Set aside to ferment. Rack off and seal. Be careful and be moderate.
Mix all ingredients together, bake at 350° for 45 minutes to 1 hour.
Grease and flour angel food or bundt pan. Combine first 7 ingredients. Mix 3 Tbsp. sugar with cinnamon. Layer 1/2 cake dough and sprinkle with sugar and cinnamon mixture. Repeat. Bake at 350 degrees for 1 hour.
Cream sugar and shortening, add eggs and vanilla. Add dry ingredients alternately with sour cream. Fold in chopped apples. Spread batter in 9 x 13-inch baking pan. Combine nuts, brown sugar, cinnamon and melted butter. Sprinkle over batter and bake in 350° oven for 35 to 40 minutes.
In 3-quart saucepan, bring tomatoes, broth and water to boil. Add vegetables and seasoning. Return to boil. Reduce heat and simmer about 1 hour until vegetables are tender. Yields about 5 1/4 cups.
Use with fresh vegetables such as carrots, celery, cucumbers, parsnips, zucchini, peppers, tomatoes, radishes, cabbage, cauliflower, turnips, string beans, onions.
Brown beef in skillet and drain the fat. Add celery, onion, brown sugar, vinegar, dry mustard and ketchup. Sprinkle flour over mixture. Stir and mix well. Simmer for 20 minutes. Serve on hamburger buns.
Put diced apples in pan with a little water to keep from sticking. Mix other ingredients without liquid. Pour powder mixture over apples. Top with butter. Bake at 400° until covered with juices, approximately 45 minutes.
Cook broccoli according to package directions; drain. Spoon rice into a 13 x 9 x 2-inch baking pan. Place broccoli over rice. Melt butter in a large skillet. Sprinkle 2 tablespoons of melted butter over the bread crumbs and set aside. In remaining butter, saute onion until soft. Add flour, salt and pepper, stirring constantly until bubbly. Stir in milk and continue cooking until sauce thickens and bubbles. Cook and stir for 1 minute; add ham and heat through. Pour over rice and broccoli. Sprinkle the crumbs over all. Bake at 350° for 30 minutes or until heated through. Sprinkle with cheese; let stand 5 minutes before serving. Yield: 8 servings.
Beat eggs. Mix in milk and seasonings. Add sausage, bread, cheese and mushrooms, mixing well. Refrigerate overnight, covered with foil. In morning heat oven to 350°. Remove foil. Bake for 45 minutes to 1 hour. Serve with toasted cinnamon toast, orange juice or fruit and coffee.
Preheat the oven to 350°. Line the bottom of the 9 inch spring form pan with wax paper. Prepare the brownie mix as for chewy brownies. Bake for 35 minutes or until set.
Preheat oven to 350°. Place a layer of aluminum foil in an 11 x 16 x 1-inch pan; arrange a single layer of crackers over foil. Combine butter and brown sugar in a saucepan; bring to a boil and boil 3 minutes. Pour over crackers. Bake for 5 minutes, or until crackers float. Remove from the oven; sprinkle with chocolate chips over the top. When chips have melted, spread. Sprinkle nuts on top.
Cream butter and sugar. Add eggs, one at a time, beating well after each egg. Mix soda and buttermilk. Add to creamed mixture. Mix oranges, dates, pecans and coconut in large bowl. Sift flour over this mixture and mix well. Add to creamed mixture and blend well. Bake in tube pan (greased and floured) for 2 1/2 hours at 250°. Keep refrigerated.
Spread softened cream cheese over slice of ham. Roll it up and slice into 4 or 5 sections. Stick party toothpicks through olive or cheese cube, then through ham roll-up section. Continue to do this, alternating cheese cubes and olives.
Place all ingredients in crock-pot, except for noodles. Cover and cook on low 8 to 10 hours (on high 4 to 6 hours). One hour before serving, remove chicken from bone, return meat to crock-pot and add noodles. Turn on high, cover and cook 1 hour more.
Chop tomatoes, apples and raisins. Add balance of ingredients. Simmer 2 hours. Pack in pint hot pack jars, boiling water bath for 25 minutes.
Cream eggs, sugar and salt together. Add milk and vanilla. Mix ingredients well and strain into pie shell. Sprinkle with nutmeg and bake in oven preheated to 450° for 30 to 40 minutes. Makes a very delicious pie.
Cook green onion in oleo in a large skillet over medium heat until tender. Stir in curry powder, lemon pepper, garlic powder and Mrs. Dash. Add tomatoes; cook over low heat until tender.
Heat oven to 350°. Beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Combine flour, baking soda, cinnamon and salt; add to margarine mixture, mixing well. Stir in oats and raisins; mix well.
Cook macaroni as directed and drain. Mix with other ingredients. Cook in casserole dish until bubbly at 350°.
Butter 9 x 13-inch cake pan; put pie filling evenly over bottom of pan. Cover with dry cake mix. Slice 1/4 pound butter over top of cake mix. Bake at 375° until bubbly and brown. May be served with whipped topping.
Bake cake mix in 9 x 13-inch pan according to package directions. Remove from oven and punch holes in cake with fork or toothpick. Pour sweetened condensed milk over cake and let stand 10 minutes. Pour caramel ice cream topping over cake and refrigerate. Put Cool Whip on top of cooled cake and garnish with Heath candy bar pieces.
Dissolve gelatin in hot water. Add cold water. Chill slightly; blend oranges, cranberry and nuts until slightly thickened. Turn into 1-quart mold. Chill until set. Serve with sour cream or softened cream cheese, blended with small amount of Cool Whip or whipped cream. Makes 6 to 8 servings.
In pan, mix spinach and onion. Cook according to package directions. Drain well. Mix eggs, cheeses, salad dressing, butter and garlic powder. Add spinach mixture and muffin mix. Cover and chill in refrigerator. Shape dough into one-inch balls and chill until serving time. Then place balls on baking sheet and bake at 350° until light brown (about 10 to 12 minutes). Serve warm. Makes about 60.
In a 9 x 13-inch pan, put 3/4 of cracker mixture (butter and celery powder). Spread 2 cups lightly salted onions. Cover with 1 1/2 cups grated Cheddar cheese. Combine 3 cups scalded milk, 3 lightly beaten eggs, 1 teaspoon salt and dash of red pepper and pour over crackers. Sprinkle remainder of cracker mixture. Top with a light layer of Parmesan cheese and paprika. Bake for 25 minutes at 375°. Cut into 2-inch squares. Serves about 40.
Combine olive oil, soy sauce, honey, thyme, paprika, cayenne pepper, vinegar, allspice, and pepper. Pour over chicken. Marinate in refrigerator for about 1 hour. Bake chicken at 375° for 30-45 minutes or until cooked through. Surround chicken with sliced mushrooms, spoon the sauce over them and bake 5 minutes more.
Cook broccoli and let cool a few minutes. Roll cheese inside of ham (you will have 6 rolls). Place rolls in casserole dish. Mix soup, margarine, small amount of lemon juice and 4 dashes of curry powder together and pour this over the rolls of ham and cheese. Top with can of crushed onion rings. Bake at 350° for 25 minutes, covered.
Remove cartilage and shell from crabmeat. Preheat oven to 325°. Saute onions and peppers in butter. Remove from heat and add remaining ingredients. Mix well. Place in shallow baking dish or in individual ramekins. Bake 25 minutes.
Pour dry ingredients into skillet. Add water and coloring. With skillet on medium-high, stir until mixture pulls from sides of pan. Take dough from skillet and knead. Store in airtight container.
Boil sweet milk, cocoa, white sugar and butter. Boil for 1 minute and take off stove. Add peanut butter and oats. Stir real good and drop by teaspoonfuls on wax paper.
Combine all ingredients (except graham crust) until texture is smooth. Pour mixture into pie crust and refrigerate for 2 hours. Top with your favorite fruit topping, caramel or even chocolate!
Combine and cook slowly 10 minutes, stirring constantly. Remove from heat and add vanilla, cereal and nuts. Form into small balls and roll in coconut or powdered sugar.
Mix cornstarch and 1/2 cup cold water in bowl. Mix salt and 2/3 cup water in an electric skillet or saucepan on low heat. Stir 3 to 4 minutes. Remove from heat and immediately add the cornstarch and cold water mixture to the hot salt water. This forms an easy-to-handle dough. This dough will harden to a rock-like consistency. Great for rolling out and cutting into ornaments for all occasions!
Knead and roll out on flour. Cut out shape with top of glass or etc. Let rise 45 minutes. Bake at 425° for 15 to 20 minutes.
Saut 1 chopped onion in oil. Add Chili Quick, flour, tomato sauce, water, salt and pepper. Cook slowly about 15 minutes. Add chicken. Fry thin strips of corn tortillas in oil until crisp. On a platter, lay a bed of tortilla chips. Pour chicken sauce over tortillas and top with grated yellow cheese.
Crumble tofu. Add other ingredients. Mix well. Serve on bread or crackers. See Mustard recipe in Dairy Substitute & Sauces Section.
Beat together ingredients and pour in unbaked pie shell. Bake at 350° for 45 minutes to 1 hour.
Mix in blender all ingredients, except coconut, for 3 minutes. Bake in a 10-inch pie tin at 350° for 40 minutes. Put the coconut on top before baking.