HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill large pot one-half full of water with 3 bags of shrimp/crab boil, 2 beers, squeeze lemon and lime in and throw in rinds. Bring to hard boil and let boil 10 to 15 minutes. Add sausage and cook 12 minutes. Then add corn to sausage and cook another 8 minutes.	Then add shrimp to corn and sausage and cook 6 minutes. DO NOT OVERCOOK THE SHRIMP.
Mix in large bowl first 6 ingredients. Let set in refrigerator for 30 minutes. Preheat oven to 375°. Form balls and bake 15 to 20 minutes. Roll in confectioners sugar.
Place chicken	thighs	(skin removed) in baking pan. Bake at	350° for 1 hour. Mix can of cream of mushroom soup with 3 tablespoons shoyu. Pour mixture over chicken thighs after 1 hour, then cook 15 minutes more.
In large bowl, stir together milk and syrup. Fold in whipped cream. Pour into an aluminum foil-lined 9 x 5-inch loaf pan. Cover; freeze 6 hours or until firm.
In small bowl, mix flour, cocoa and baking soda. Blend well. In a large bowl, beat 1 cup of sugar, brown sugar and margarine until light and fluffy. Add vanilla and eggs. Beat well. Add flour mixture and blend well. Stir in pecans. Shape about 1 tablespoonful of dough around 1 Rolo candy covering completely. Roll balls in sugar. Place 2-inches apart on ungreased baking sheet. Bake 7 to 10 minutes at 375° or until set and slightly cracked. Cool.
Mix refried beans with taco seasoning mix. Mix sour cream with avocado, mayonnaise and salt and pepper. Grate cheese and shred lettuce and dice tomatoes. Layer all ingredients on platter in order listed. Serve with chips.
Brown meat; add onion soup. Mix in tomato sauce and water. Cook 1/2 hour or longer. Cook noodles until tender; drain and let sit in cold water until used. Spread meat sauce in bottom of pan. Alternate noodles, sauce and cheese until all used. Bake at 400° for 15 to 20 minutes.
In skillet, brown beef in 2 tablespoons margarine. Transfer meat to plate. In same skillet, add remaining margarine and cook mushrooms and onion until tender. Return meat to skillet; add water and steak sauce. Heat to a boil. Reduce heat to low and simmer 50 to 60 minutes, until meat is tender. Stir in sour cream. Serve over noodles. Makes 4 servings.
Steam the first 3 ingredients until tender. Beat together milk, Bisquick, eggs, salt, pepper and thyme. Grease a 9-inch pie tin, put vegetables in pie tin. Spread shredded cheese over this. Pour Bisquick mixture over this. Bake at 400° for 35 minutes (ovens vary, so play it by ear). Let stand 5 minutes before cutting. If using cauliflower instead of broccoli, use 1/2 teaspoon curry powder instead of thyme.
Combine chopped apples and 1 1/4 cups sugar. Let stand 1/2 hour. Sift dry ingredients. Blend oil, sugar and egg. Blend the two mixtures; add chopped apple mixture. Pour into greased 9-inch square baking pan. Sprinkle with brown sugar and chopped nuts. Bake at 350° for 40 to 50 minutes. Serve warm with whipped cream or topping.
Heat oven to 325°. Press out 1 roll of cookie mixture into brownie pan to cover bottom of pan evenly. Mix cream cheese, sugar, eggs and vanilla. Pour cream cheese mixture over cookie layer. Take other cookie roll and break off clumps of cookie dough. Drop on top of mixture, scattering clumps all around. Bake 35 to 40 minutes. Squares are done when cookie dough looks cooked and before cream cheese turns brown. Cream cheese should look light beige. Better to undercook. Enjoy!
Blend softened cream cheese, powdered sugar and peanut butter. Fold in Cool Whip and Dream Whip thoroughly. Pour into graham cracker crusts or chocolate crumb crusts.
Preheat oven to 350°. Beat first 6 ingredients together until fluffy. Add remaining ingredients. Bake until light brown.
Dissolve yeast, sugar and shortening in one cup of better than lukewarm water. Set aside. Mix flour and buttermilk.
Preheat oven o 350 degrees. Prepare rice according to package directions. Fold cheese into hot rice and stir to melt cheese. Add milk and blend well. Fold in chicken and broccoli. Pour into 1 2 qt. ovenproof casserole dish. Top with bread crumbs. Bake for 15 minutes and serve.
Soften cheese over hot water. Add gelatin and mix thoroughly. Heat ginger ale to boiling and slowly pour over cheese-gelatin mixture. Beat until smooth. Chill until syrupy. Add Worcestershire sauce. Fold in whipped cream or Cool Whip. Turn into 2-quart mold or individual molds. Chill until firm. Garnish with whipped cream or Cool Whip and chopped pecans. Makes 8 servings.
Place the egg whites in top of double boiler. Add all ingredients except vanilla. Place over boiling water. Have mixer in hand and start beating as soon as you place egg whites and other ingredients over boiling water. Beat until thick and fluffy. Add vanilla. Spread over 3 cake layers.
Cream together the sugar and shortening. Add the remaining ingredients. When cake is completely mixed, add 1 cup boiling water. Bake at 360° for 35 minutes or until inserted toothpick comes out clean. Use either a 9 x 13-inch pan or two 9-inch pans.
Sift together dry ingredients; add oil and eggs. Beat 2 minutes at medium speed of mixer. Bake at 350° for 55 to 60 minutes in 9 x 1`3 x 2-inch pan.
Combine all ingredients. Beat on low speed until well blended. Beat on high speed for 2 minutes, 1 or 2 drops of food coloring may be add. This frosting works well in a decorator tube.
Mix all ingredients. Pour into greased pan. Bake 45 minutes at 350° to 400°.
Wash rice 2 or 3 times, rubbing gently between the hands and drain very well. Put rice and water into a saucepan of at least 2-quart capacity. Cover and bring to a boil over a medium-high heat. As soon as it is boiling, turn heat to medium-low and stir the rice with wooden spoon from the bottom up and around the edge. Scrape down the grains on the edge of pan. Cover and let boil slowly until water is absorbed. Stir gently once again and simmer over very low heat for 20 or 30 minutes. Makes 4 cups cooked rice; 4 to 6 servings.
Melt butter. Add slowly to flour. Cheese block needs to be hand shredded. Do not buy already shredded cheese. It will not work with this recipe.
Sift together flour, sugar, baking powder and salt. Add shortening, milk and vanilla. Beat with electric mixer for 1 1/2 minutes. Add egg whites and beat for 1 1/2 minutes. Grease and lightly flour 2 (9-inch) spring-form pans. Sprinkle bottom of pans with chopped walnuts; spoon 1/4 of batter into pans on top of nuts. Sprinkle grated chocolate reserve over batter. Pour remaining batter and spread evenly over chocolate layer. Bake at 350° for 40 to 45 minutes.
Put the condensed milk, confectioners sugar, coconut and nuts into a large bowl. Mix thoroughly. Cover and chill 3 hours. Roll into balls (about 1 teaspoon mixture). Cover and chill 8 hours. Melt chocolate and shortening in a double boiler. Remove from heat. Drop balls into chocolate mixture one at a time. Refrigerate until hard.
Peel and cube eggplants. Soak in cold, salted water. Drain and cook down in 3 tablespoons bacon grease until tender, about 2 hours. In another pot, cook remaining ingredients. Mix cooked eggplants and meat mixture together. Add bread crumbs or rice to absorb liquid. Bake at 350° until well heated. Can be frozen.
In saucepan, melt butter. Add sugar and nuts. Bring to 300° to 310°. Pour into large cookie sheet with edges. Spread evenly. Place Hershey bars on toffee and spread when melted. Let cool.
Coat bottom and sides of 9 x 13-inch pan with mayonnaise. Dissolve Jell-O in boiling water and add remaining ingredients. Mix together well and pour into pan. Refrigerate until set.
Beat first 4 ingredients together then add dry ingredients and mix well. Roll into balls; then roll balls in additional granulated sugar. Place balls on an ungreased cookie sheet and bake at 350° for 8 - 12 minutes. Makes about 4 dozen cookies.
Boil first 3 ingredients for 5 minutes. While cooking, mix oatmeal and cocoa. Add oatmeal and cocoa to ingredients. Add vanilla before adding oatmeal and cocoa. Drop out on wax paper.
Grease cake pan. Mix sugar and cornstarch in 1 1/2-quart saucepan. Stir in Karo, water, salt and margarine. Cook over medium heat, stirring constantly until boils and sugar is dissolved. Continue cooking (not stirring) until temperature reaches 260° or until a hard but plastic ball is formed. Remove from heat. Stir in flavoring (and coloring desired).
Pare potatoes and slice into logs. Spray baking dish with Pam. Place potatoes in bottom of dish. Sprinkle with remaining ingredients. Cover and bake at 375° for 1 hour or until tender.
Mix all together in microwave. Pour into pie shell (raw) and bake at 400° for 40 minutes until slightly brown.
Mix all ingredients in blender and pour into pie plate that has been sprayed with Pam. Bake at 350° for about 40 minutes or until set. Cool.
Preheat oven to 375°. In ungreased 13 x 9-inch baking pan, melt 5 tablespoons margarine. Stir in brown sugar, water and pecans. Add maple flavoring and stir. Separate each can crescent dough into 4 rectangles; seal perforations. Spread with the 8 tablespoons softened margarine. Combine cinnamon and sugar; sprinkle over dough. Starting at shorter side, roll up each rectangle.	Cut each roll into 4 slices, forming 32 pieces. Place in prepared pan. Bake at 375° for 20 to 25 minutes until golden brown. Invert immediately to remove from pan. Serve warm. Makes 32 small rolls.
Cream together cream cheese and Old English cheese. Add garlic salt. Add enough beer to make thin consistency. Hollow out bread. Pour mix into bread. Dip bread cubes in mix.
Combine cream cheese, sour cream, oregano, garlic powder and red pepper in bowl; mix well. Spread in a 9-inch pie plate. Top with pizza sauce. Sprinkle with pepperoni, green onion and green pepper. Bake at 350° for 10 minutes. Sprinkle with cheese. Bake for 5 minutes longer or until cheese is melted. Serve hot with crackers or bite sized fresh vegetables. May be prepared 24 hours ahead to allow flavors to blend; store in refrigerator. Reheat, covered with foil, for 25 minutes.
Beat concentrate in large mixer bowl on low speed for 30 seconds. Gradually spoon in ice cream; beat until blended. Gently stir in Cool Whip until smooth. Spoon into crust. Freeze 4 hours or overnight until firm.
Beat all ingredients and pour into two unbaked pie shells. Bake 45 minutes at 350°.
Make 4 layers in a flowerpot ending with cookies. Put a silk flower in the pot and add some gummy worms.
Soak bread in enough water to cover. Cream butter and sugar well. Add yolks of eggs (if you want a meringue on top) or all of eggs (if you want a whiskey hard sauce). Add milks, vanilla and salt. Squeeze out bread well and put into mixture. Add raisins or fruit, if desired. Bake in a slow oven (about 200°) for 1 1/2 hours or until the pudding rises and is brown on top. Make meringue and put on top of pudding, running it into the oven for about 10 minutes. Or make a whiskey sauce by mixing confectioners sugar with butter and whiskey to taste.
Cut kielbasa or sausage into 1/2-inch pieces. Fry until well done. Mix salt, flour and sugar together and blend with cold water. Arrange layers of sliced potato, sliced apple and kielbasa or sausage in baking dish, pouring flour and sugar mixture over each layer. Top with apples and kielbasa or sausage. Add drippings. Cover and bake at 375° until apples and potatoes are tender, about 45 minutes.
Place meat in a covered casserole. Mix two soups together and add to meat. No water, please! Cover. Place in a 300° oven for 3 hours. Serve over rice with French bread and a salad for a superb supper. Serves 6.
Sprinkle beef with meat tenderizer according to label directions; place in Dutch oven. Combine remaining ingredients; pour over beef. Cover pan tightly. Bake at 325° for 3 hours or until beef is tender. Make gravy from pan drippings if desired.
Cream butter and sugar. Add one egg at a time, beating well after each one. Sift dry ingredients. Stir in raisins, then add to butter and sugar mixture. Drop by teaspoon onto greased cookie sheet. Bake at 400° until edges brown. This recipe doubles or triples easily for big batches.
Cream the shortening and brown sugar well. Add molasses and egg. Mix well. Gradually blend in dry ingredients which have been sifted together. Fill press. Form cookies on ungreased cookie sheet. Sprinkle with sugar. Bake at 375° for 10 to 12 minutes.
Brown meat in 1 teaspoon hot oil. Add all other ingredients, except potatoes, and simmer for 3 hours. If you are using potatoes, finely dice them and add after stew has cooked for 1 hour.
Mix cake according to directions on box. Reserve 2 cups of cake batter. In remaining batter add 1 stick of melted margarine and 1/2 can of Eagle Brand milk. Pour mixture into a large oblong cake pan. Bake 25 minutes. Put caramels and the other stick of margarine and the rest of the Eagle Brand milk in double boiler and melt. Add nuts and pour over cake that has been cooked. Then pour remaining 2 cups of batter over caramel mixture and return to oven to finish baking.
Put all ingredients into a saucepan and boil until all the cheese is melted. Good as cheese spread.
Preheat oven to 350°. Place pears or apples in greased, shallow 2 1/2 quart baking dish. Pour water over your sliced pears or apples.
Place crackers in large bowl. Stir in dressing mix, dill weed, garlic salt and lemon pepper. Pour oil over all; stir. Let stand 1 hour. Stir frequently until all oil is absorbed.
Mix eggs with milk, salt and pepper. Cook sausage; drain. Press rolls into circle in pizza pan. Add sausage, potatoes, eggs, cheese and Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Crush berries. Add sugar and let sit for 30 minutes. Put berries, lemon juice and egg whites in large bowl and beat with electric mixer on medium speed until stiff peaks form. (This may take 15 minutes.) Fold in the whipped cream gently. Pile high in pie crust and freeze before serving.
Separate eggs, saving whites. Beat egg yolks with sugar, milk and vanilla. Beat egg whites until stiff and fold into mixture and place in unbaked pie shell. Bake for 30 minutes at 350°.
Heat oven to 250°. Melt butter in a small pan. Stir in Worcestershire sauce and seasoned salt. In a large flat pan, combine cereals, pretzels and nuts. Pour butter mixture over cereal, stirring to coat all. Bake 1 hour, stirring every 15 minutes. Cool. Store in airtight can.
Boil chicken breasts and pork together. Reserve broth. Cut into cubes or strips. Saute garlic, onions and meat in oil. Add remaining vegetables. Season with salt and soy sauce. Put vegetables aside. Add noodles to broth and cook to medium soft. Add the vegetables and meat and mix. Do not overcook. Serve hot. Pancit should not have a lot of liquid when serving.
Soak rice for 1/2 hour. Put milk in pot; add rice and simmer for 45 minutes, stirring constantly. In separate bowl, add eggs, Carnation milk, sugar and vanilla; beat together. When rice is cooked, add these ingredients and when it comes to a boil, shut it off.
Combine frosting mix, syrup, vanilla and boiling water in bowl. Beat on high speed until stiff peaks about 5 minutes. Beat at slow speed and blend in powdered sugar. Stir in nuts. Drop on waxed paper. When firm, turn over and allow to dry 12 hours. Store in an airtight container.
Mix sugar, cornstarch, milk, salt and butter. Cook until thickened. Pour when cool into baked pie shell. Sprinkle with nutmeg.
Cut cauliflower and broccoli into florets. Combine dressing of mayonnaise, sugar and vinegar. One hour before serving, combine dressing with vegetables. Garnish with raisins, sunflower seeds and bacon.
Sift first four ingredients together. Mix shortening with next three ingredients until creamy. Mix in chocolate, then mix in flour mixture alternately with bananas. Drop by teaspoons 1 1/2-inches apart onto ungreased cookie sheet. Bake for 12 to 15 minutes at 400°. Yield: 5 dozen.
In a large mixing bowl, beat together butter, the 1/2 cup powdered sugar and honey. Add flour, nuts, vanilla and salt. Mix thoroughly using hands, if necessary. Shape into 1-inch balls. Place 1 1/2 inches apart on a greased cookie sheet. Bake in a 325° oven for 14 to 16 minutes or until the cookies are barely tinged with brown.
Heat oven to 375°. Combine in large bowl all ingredients but chocolate chips. Beat into creamed mixture. Add chocolate chips and mix just until mixed. Drop tablespoons about 3 inches apart on ungreased cookie sheet. Bake for 8 to 10 minutes for chewy cookies or 11 to 13 minutes for crisp cookies. Cool and then remove.
Place cubed bread in bottom of greased casserole. Fry sausage; chop into fine pieces and drain. Beat eggs, milk and dry mustard. Add cheese. Sprinkle sausage over bread, then add egg mixture. Cover tightly and chill overnight. Put in cold oven and set temperature to 350°. Bake for 45 minutes.
Cook potatoes in 4 cups water. When potatoes are tender, mix 2 tablespoons flour in 1/2 cup water until thick; add to potatoes. Beat egg and add to potatoes. Add 1 to 2 cups milk; simmer until hot.
Mix self-rising flour, plain flour, eggs and salt with just enough cold water to make a stiff dough; roll real thin. Cut in small pieces and drop in chicken broth. (You can take chicken out and tear off bone; set aside and make dumplings in broth.) Drop a few in at a time and let cook before you drop any more. Don't stir dumplings hard. From top, take spoon and push them down into broth. Stir from bottom slowly. When they are done, if gravy is not thick enough, while cooking, sprinkle a little flour over them and push down with a spoon.
Mix whole wheat flour, white flour, brown sugar, baking soda and salt in a large bowl. Stir milk mixture gradually into flour mixture until well blended. Spoon batter into greased loaf pan. Bake at 350° for 1 hour.
Dissolve rennet tablet in water. Warm milk to tepid. Mix eggs, sugar, flour and vanilla together. Pour warm milk into 2 to 3-quart casserole dish. Add egg mixture and stir to mix. Add dissolved rennet and stir. Let stand a couple of minutes to set. Bake at 450° until pudding raises up, about 1 hour or until knife comes out clean. Cool. Serve with fruit or whipped cream.
Saute butter and onions on stove. Add Cheddar cheese, mushroom soup and sour cream. Mix well until all cheese is melted. Pour over Tater Tots in casserole dish. Bake 35 minutes at 350°.
Bake sweet potatoes in 350° oven until done. Peel and mash potatoes. Scald milk and add vanilla, sugar and butter. Add cinnamon, nutmeg and orange juice. Mix well. Add milk mixture to potatoes. Put layer of potatoes in casserole. Add a layer of marshmallows. Top with remaining potatoes. Bake at 350° until very hot. Add top layer of marshmallows and brown. Serves 8 to 10.
Preheat oven to 350°. Grease 2-quart round casserole. In a bowl mix flour, sugar, baking powder, salt and baking soda. Stir in raisins with a fork. Blend in buttermilk and melted margarine until evenly moist. Put into greased casserole. Cut an "X" lightly on top. Bake 1 hour or until toothpick put in comes out dry. Remove from bowl and cool on wire rack. Makes 16 servings.
Sift together first 4 ingredients in bowl. Add shortening, milk and vanilla to dry ingredients. Beat with electric mixer on slow to medium speed for 2 minutes. Scrape sides and bottom of bowl frequently. Add egg whites. Beat 2 more minutes, scraping bowl. Pour into prepared pans. Bake 25 to 30 minutes in a 375° oven.
Dust the roast in the seasoned flour. Place in a large roasting pan. Sprinkle the dry soup mix over the roast, then one can of mushroom soup. Around the edge of the meat, pour the 2nd can of soup and the consomme and the mushrooms. Seal tightly with foil or lid of roaster. Bake at 350° for 2 to 3 hours or until tender. Slice meat in thin slices. Serve with gravy over rice, noodles or with mashed potatoes. Makes 6 to 8 servings.
Pour into greased 1-inch cookie sheet; bake 20 minutes at 400°. Ice while hot.
Melt 2/3 stick margarine and mix with onion, salt, pepper, cream of chicken soup, sour cream, Cheddar cheese and hash brown potatoes. Use a large bowl to mix. Melt 1/4 cup melted margarine and stir with crushed corn flakes. Grease a large 13 x 9-inch casserole dish and place potato mixture in it. Spoon corn flakes and margarine over the top. Bake at 350° for 30 to 45 minutes or until bubbly. Will have a golden brown top. Freezes well after baking.
Brown beef and onion. Add tomato paste, salt, sugar, Worcestershire sauce and oregano. Mix well. Add corn and put in small, buttered casserole dish. Sprinkle crushed potato chips on top. Place in oven at 350° for 20 minutes. Serves 4.
Cream shortening and sugar. Add eggs, beating until thoroughly blended. Add vanilla. Sift together dry ingredients and add, mixing at low speed until blended. Add nuts. Store in 2 rolls in refrigerator or freezer.
Flake the tuna in a mixing bowl. Add the chopped celery, onion, American cheese and salad dressing. Spread on split buns and place on a preheated broiling pan. Broil until the cheese melts. Serve immediately.
Sift together flour, sugar and soda. Beat eggs slightly. Add vanilla and pineapple; stir well. Add the dry ingredients and mix well by hand. Then add chopped nuts. Bake in 9 x 13-inch greased pan for 45 minutes at 350°.
Drain pineapple, reserving 2 tablespoons syrup. In top of double boiler, beat egg yolks slightly. Add reserved syrup, sugar, vinegar, salt and butter. Place over hot (not boiling) water. Cook, stirring constantly, until mixture thickens slightly and barely coats a spoon (about 12 minutes). Cool to room temperature.
Combine soup mix, sour cream, bacon, horseradish and mustard. Mix well. Cover. Chill at least 2 hours. Serve with chips or crackers.
Soften and spread cream cheese on large serving dish or two smaller dishes. Spread cocktail sauce over top, leaving a small margin of cream cheese around the edge. Crumble crab meat and arrange shrimp over sauce. Place olives and mushrooms on top of seafood layer. Sprinkle cheese across top. Arrange crackers around "pizza."
Mix all ingredients in saucepan over low heat. Serve warm with Frito chips.
Mix together graham cracker crumbs, 1/3 cup sugar and butter. Press into 9 x 13-inch pan. Mix together eggs, 3/4 cup sugar and cream cheese. Pour over crumbs in pan. Bake at 350° for approximately 20 minutes.
Drain apricots, reserving 1/2 c. of the juice. In a large skillet or saucepan, add the apricot juice and all the ingredients above. Heat slowly at a simmer, turning apricots often until glazed over. Drain, stick whole cloves in end and use to garnish poultry or pork (Thanksgiving turkey).
Preheat oven to 325° Cream together butter, shortening and sugar. Add eggs, one at a time, beating after each addition. Mix in separate bowl, flour, salt, baking powder and cocoa. Add dry ingredients alternately with milk and vanilla, beating after each addition. Grease and flour a 10-inch tube pan. Pour batter into pan and bake 1 1/2 hours. This cake doesn't need frosting, but the Chocolate Gloss can be added if desired.
Mix salsa and refried beans and spread in a 9 x 13-inch glass casserole dish. Mix taco seasoning with sour cream and spread over beans. Top with shredded lettuce, chopped tomatoes, chopped onion and approximately 1/2 cup fat-free cheese. Serve with chips.
Mix dry mustard, mayonnaise and yellow mustard together; set aside. Grate cabbage and carrots together. Sprinkle with salt. Drain excess juices off. You will have to squeeze the mixture by hand. Place in a bowl. Combine grated onion, celery seed, sweet pickle juice, sugar and vinegar; add to mixture of mustard and mayo. Fold into cabbage.
Beat 6 egg yolks and 2 whole eggs slightly. Add sugar, flour and cornstarch. Add hot milk gradually. Add margarine and vanilla. Pour mixture into uncooked pie shell. Bake for 35 to 40 minutes at 375° until firm. Don't overcook.
Pour beer over roast and bake 1/2 hour at 350°. Mix together remaining ingredients and pour over roast; continue baking at 350°, covered, until meat is well done. Use broth to pour over meat when served.
Combine first three ingredients and refrigerate overnight, (dressing). Pour the dressing over the other ingredients just before serving. Serve chilled.
Mix jello, water and juice. Add fruit. Chill until set. Mix pudding and milk, then add Cool Whip. Top jello mix with the pudding mix and top with chopped pecans.