HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook shrimp in boiling, salted water for 5 minutes; drain. Place in a 2 quart casserole. Sprinkle with lemon juice and salad oil.
Melt butter; stir in flour, salt, pepper, sugar and onion. Add sour cream gradually. Fold in green beans and heat thoroughly. Pour into a greased 1 1/2-quart casserole. Combine cereal and grated cheese; sprinkle over beans. Bake at 375° for about 20 minutes.
Mix and knead until real hard. Let rise until double. Roll out in biscuits. Let rise. Cook until done. Butter tops.
Mix all ingredients well and pour into pie shell. Bake at 350° for 1 hour.
Heat oven to 375°. In Dutch oven or large pan, fry bacon until crisp; drain fat and set aside. In same pan, cook and stir ground beef, onion and celery until meat is brown and onion is tender. Dissolve bouillon cubes in boiling water. Stir bouillon and remaining ingredients into meat mixture and bacon pieces. (Save about half of bacon to crumble on top of mixture.) Cover; bake 1 hour and 15 minutes or until hot and bubbly. Serve with hot corn bread or biscuits. Makes 12 servings of 1 cup each.
Break bread into small pieces and place in a shallow bowl. Add half and half and milk. Let stand 10 minutes. Crush mixture with hands until blended. Add eggs and next 7 ingredients, stirring well. Pour melted butter into a 13 x 9 x 2-inch baking dish; tilt dish to coat evenly. Spoon pudding mixture into dish. Bake at 325° for 40 to 45 minutes or until pudding is very firm. Remove from oven. Let cool. Combine 1/2 cup shredded coconut and 1/2 cup chopped pecans; stir well. To serve, cut pudding into squares. Place each square in an ovenproof dish. Place dishes on baking sheet. Pour Whiskey Sauce evenly over squares, and sprinkle evenly with coconut mixture. Broil 6 inches from heat until sauce is bubbly and coconut is lightly browned. Serves 15.
Cream 3 tablespoons sugar and margarine. Add pretzels. Press in 9 x 13-inch pan. Bake 10 minutes at 350°. Cool. Mix cream cheese with 1 cup sugar. Add Cool Whip, mix and spread over pretzel crust. Dissolve Jell-O in boiling water. Add strawberries and let partially set. Pour over cream cheese mixture. Refrigerate.
Brown your beef and drain. Place in casserole dish. Mix beans and soup in and stir (don't add water to soup). Place potatoes on top and bake at 350° for 20 minutes, just until heated through. Also great with cheese on top.
Mash currants and strain. Pour juice over well picked over fine raspberries. Chill well. Serve in glasses very carefully so that raspberries may be preserved whole. If desired, a little powdered sugar may be placed on top when serving. Serves 6.
Place frozen bread balls in 9 x 13-inch greased pan. Mix sugar and cinnamon; sprinkle on top. Sprinkle butterscotch pudding on top. Melt margarine; mix in brown sugar and pour over top.
Mix milk, biscuit mix, eggs, butter and pepper in blender for 15 seconds. Pour into greased 9-inch pie pan. In small skillet, cook pepperoni, green pepper, onion and mushrooms in butter until tender. Stir in oregano. Add pepperoni mixture into pan (with biscuit mixture) and then add 1 cup of Mozzarella to mixture. Bake for 25 to 30 minutes at 375°. Sprinkle remaining 1/4 cup of Mozzarella onto top of quiche and bake for 2 minutes longer. Let stand for 5 minutes before serving. Yields 4 to 6 servings.
Mix dry ingredients well. Add onion and eggs. Stir in beer, approximately 3/4 can, until right consistency. With spoon, drop into deep fryer and cook until golden brown. Serves 2 to 3 dozen.
Cook chicken until tender in water with seasoning, celery and onion. Remove chicken; cool and cut into small pieces and return to broth. Add bouillon cubes; bring broth to boil and add noodles. (Water may need to be added to the broth.) After noodles are cooked, add the cream of celery soup and heat through.
Slice the 4 breasts in half. Roll the 8 pieces of chicken with the 1/2 slices of bacon; 2 half slices per breast in either direction., Place atop a dried beef lined baking dish, 8 x 8 x 2-inch. Combine soups and sour cream; pour over the top of rolled chicken breasts. Cover with remaining slices of dried beef. Bake at 275° for 2 hours. Serve over rice or with mashed potatoes.
In medium saucepan, combine refried beans, Ro-Tel tomatoes and chiles and sour cream. Stir over medium heat until hot. Remove from heat. Stir in chopped tomato, onions and olives. Pour into serving dish. Top with grated Cheddar cheese. Serve with tortilla chips.
Melt butter in large skillet or fry bacon. Add croutons. Brown and season as desired. Add tomatoes. Add leftover vegetables. Heat thoroughly and sprinkle with grated cheese. Serves 4 to 6 people.
Combine ingredients and heat 5 minutes, but do not boil. Serve on ice cream, waffles, pancakes, hot rolls, biscuits, toast, etc.
Melt both chocolates together, then stir in peanuts. Drop by spoonfuls onto wax paper.
Bake or boil chicken; cut into bite size pieces. Saute onions and mushrooms in butter and garlic until done. Cook rice per directions and stir in mushroom soup. Mix chicken and sauteed mushrooms and onions. Line bottom of casserole dish with rice mixture. Spread chicken mixture on rice. Top with cheese. Bake at 350° for 30 minutes.
In a large bowl combine pasta, vegetables and turkey. In food processor or blender puree remaining ingredients; pour over pasta mixture. Toss to coat thoroughly. Serves 4.
Combine meat, cheese,	soup mix, salt, nutmeg, bread crumbs and 1/2 cup milk. Shape	into about 40 small balls. Brown lightly in	skillet. Cover and cook 20 to 25 minutes. Blend in flour into 2 cups	milk and 1/2 cup of the grease to make gravy.
Cream butter with vanilla. Add salt and gradually add confectioners (10x) sugar, beating thoroughly after each addition. Stir in milk and beat until frosting is of spreading consistency.
Combine onions, celery and chicken broth in saucepan. Simmer 20 minutes. Combine in 2-quart casserole the soup, sour cream, chicken, mushrooms, salt, pepper, Worcestershire sauce and cooked vegetables. Mix well. Drop biscuits by teaspoon into casserole. Bake at 350° for 40 to 45 minutes until golden brown. Sprinkle with cheese. Return to oven until cheese melts.
Thaw lemonade, but do NOT dilute. Combine with wine and lemon juice. Add soda slowly. Garnish with thinly sliced oranges and lemon. Serves 12.
Combine liquid mixture and add dry ingredients. Bake in well-greased and floured 9 x 13 pan for 40 minutes at 350°. Cool for 1 hour.
Soak bread in milk, squeeze and shred. Add to bread: the meat, eggs, parsley, chives, lemon rind, butter, half of both cheeses, salt and pepper. Mix very well. Make balls about 1 1/2-inches in diameter. Combine salt pork and olive oil in skillet, heat and add onions and garlic. Cook until brown. Add meat balls and brown. Cover and simmer for 45 minutes. Add balls to sauce and continue cooking for 1 hour. Sprinkle with remaining cheeses. Serve over angel hair pasta.
Debone cooked chicken and put in casserole dish. Mix broth and soup. Pour over chicken. Mix margarine, flour and buttermilk. Pour over chicken. Bake at 425° about 40 minutes in 9 x 13-inch baking dish. (I bake it at 400° for 1 hour.) Serves 8.
Layer as follows: pineapple, coconut, brown sugar and cake mix. Cut up margarine and layer on top of cake mix. Sprinkle nuts on top of margarine. Bake at 350° for 1 hour.
Mix all ingredients, except vanilla. Stir constantly. Test with the soft ball in cold water method. When done, cool in pan in cold water. Add vanilla. Beat until firm. Pour onto a greased platter.
Coat fillets with mayonnaise. Combine bread crumbs, parsley and paprika. Dredge coated fillets in bread crumb mixture. Place fillets on baking sheet sprayed with cooking spray. Bake in preheated 450° oven for 12 minutes or until fillets flake easily with fork.
Mix cake according to box directions. Bake in a 9 x 13 pan. Punch holes in cake with fork and pour can milk on top, then pour pineapple and juice on cake. Sprinkle on pecans. Let cool. Spread with Cool Whip. Sprinkle with coconut. Keep refrigerated.
Cook onion and garlic in hot olive oil until soft. Add next 7 ingredients and simmer 30 minutes, stirring frequently.
Place 4 slices bread in a lightly greased 8-inch square baking dish. Sprinkle ham and broccoli over bread; top with remaining bread slices. Combine eggs and next 4 ingredients, stirring well; pour over bread. Sprinkle with cheese and paprika. Bake uncovered at 350° for 45 to 50 minutes or until puffed and golden brown. Serve immediately. Yield: 4 servings.
Bring the first 4 ingredients to a rapid boil; take off heat. Add remaining ingredients; mix well. Drop by tablespoon onto wax paper. Let cool 45 minutes. Ready to eat.
Drain clam juice from clams; reserve. Saute onion and garlic in oil and margarine in large skillet until tender, but not brown, about 5 minutes. Add reserved clam juice, oregano, salt and pepper. Bring to boil over high heat. Cook until reduced to one cup, about 5 minutes.
Cook rice as directed on package. Add soup and Cheez Whiz to hot rice. Saute chopped onion in margarine. Pour boiling water over frozen broccoli and drain. Add broccoli to sauteed onion. Stir into rice. Pour in casserole dish and cook in oven until it bubbles at 350°.
Cook sausage in a large skillet until meat is browned, stirring to crumble. Drain well. Set aside.
Mix yeast into milk. Mix dry ingredients and add to yeast and milk. Mix good; put in icebox 4 hours before baking. Make into rolls. One hour before baking, let rise; dot with butter. Bake on cookie sheet at 425° for about 30 minutes.
Preheat oven to 350°. In a medium bowl, combine oats, flour, baking powder, baking soda and salt. In a large bowl with mixer at medium speed, beat peanut butter and margarine until smooth. Beat in sugars until blended. Beat in banana, egg and vanilla. Stir in flour mixture. Drop dough by one-fourth cupfuls, about 5 inches apart, onto ungreased cookie sheets. With spatula, spread dough into 3 1/2-inch circles. Bake in a 350° oven for 10 to 12 minutes or until golden. Let cool on cookie sheets for 4 minutes. Remove from cookie sheets; cool completely on a wire rack. If desired, pipe a stars or stripes frosting design, using plain piping, onto each cookie. Store in a tightly-covered container. Makes about 24 cookies.
Combine all ingredients, except boiling water, in a mixing bowl. Beat on medium speed for 2 minutes. Add boiling water and mix in. Pour in greased and floured 9 x 13-inch pan or 2 layer pans. Bake 35 to 40 minutes at 350°.
Mix cornbread mix, corn and milk. Spread in 9 x 13-inch pan. Saute chopped onion in margarine until translucent. Add sour cream, salt and 1/4 cup cheese. Pour over cornbread mixture and top with other 1/2 cup cheese. Bake at 350° for 1 hour.
Roll crescent rolls on greased sheets until making one large square. Place all ingredients on rolls and jelly roll until all are sealed. Bake at 325° for 25 to 30 minutes.
Beat eggs. Add Bisquick, margarine and sugar and beat together. Add remaining ingredients. Pour into pie plate. Bake at 350° for 45 minutes. No crust needed!
Brown sausage in a large skillet. Remove sausage from skillet and drain. Add onion, green pepper and garlic. Saute until lightly browned. Add rice. Cook 2 minutes, stirring constantly. Stir in sausage, ham, tomatoes, chicken broth and seasonings. Bring to a boil. Pour into 4-quart casserole. Bake, covered, in a 375° oven for 40 to 45 minutes, stirring occasionally. Place shrimp on top and bake, covered, for 10 minutes more. Serves 8.
In a mixing bowl, beat eggs, gradually adding sugar until well mixed. Add the vegetable oil and beat. Mix together flour, salt, baking soda, cinnamon and baking powder, then add to the egg-sugar-oil mixture together with the zucchini in small amounts, alternating first the dry and then the zucchini mixture. Add nuts, raisins and vanilla. Have ready 2 greased and floured loaf pan. Heat oven to 350°. Bake for 55 minutes or until loaves test done. Remove and allow to rest on cake racks for about 10 minutes before turning out. Bread cuts better when cool. It may be iced with a light confectioners sugar-water glaze. May be frozen for up to 6 months.
In saucepan over medium-high heat, blend butter and brown sugar. Heat to boiling and boil 4 minutes. Cover a cookie sheet (or jelly-roll pan) with foil and butter lightly. Place single layer of crackers on foil close together. Pour butter mixture over crackers, spreading evenly. Bake at 375° for 5 minutes. Immediately sprinkle chocolate chips on top. Allow to soften, then spread evenly. Sprinkle with nuts. Refrigerate until cool. Cut into squares with a knife or pizza cutter. Store in covered container in refrigerator. Can be kept 1 to 2 weeks. Also can be frozen.
Dissolve lemon gelatin in 1 cup hot water in top of double boiler. Add marshmallows and stir to melt. Remove from heat and add 1 cup drained pineapple juice and cream cheese. Beat until well blended and stir in pineapple. Cool slightly. Fold in whipped cream and mayonnaise; chill until thickened. Pour into long pan and chill until firm.
Cream butter and peanut butter. Add brown and white sugar. Beating at medium speed until light and fluffy. Add eggs and vanilla; beating well. Combine flour, baking soda, and salt to creamed mixture; mix well. Then shape dough into 1-inch balls and roll in additional sugar. Place 2 inches apart on an ungreased cookie sheet. Bake at 350 degrees for 8 minutes. While cookies are still hot from the oven, press a chocolate kiss into the top of each cookie.
Sift flour; measure and sift again with the soda, cinnamon, cloves and salt. Cream the shortening and gradually add the sugar. Beat until creamy, then add the egg and mix thoroughly. Add the sifted dry ingredients to the shortening mixture alternately with the applesauce. Add the raisins and nuts. Drop from teaspoon onto a lightly greased cookie sheet. Bake at 400° for about 15 minutes or until nicely browned.
Cream sugar and butter. Add flour a little at a time to mix. Mixture will be crumbly. Spread onto greased cookie sheet. Sprinkle with sugar decorations to cover. Bake at 375° for 10 to 15 minutes until edges get golden brown. Let cool. Cut into 4 x 2-inch strips (approximately). Yields 15 to 20 servings.
Mix together first 6 ingredients. Cook in double boiler, stirring often, until thickened. Alternate layers of crackers and sliced bananas and pudding mixture.
Mix all ingredients in crock-pot and cook on low heat for about 6 hours. Stir often.
Mix together sugar, eggs, vanilla and oil. Add zucchini and dry ingredients. Add nuts. Bake at 350° for about 1 hour or until done.
Place in blender, mayonnaise, catsup, dehydrated onion, sweet relish and hard-boiled eggs. When cool, add to the blender. Blend at lowest speed for only seconds, until the eggs are chopped. Stir and refrigerate (covered). Serve over lettuce wedges.
Combine flour and 1 stick margarine with softened cream cheese. Mix well until dough consistency. Chill for one hour. Roll dough into 1-inch balls and place with fingertip into tart pan. Press with finger. Set aside.
Preheat oven to 475°. In large roasting pan, (17 x 11 1/2-inch), combine potatoes, onion, garlic, oil, salt and pepper and rosemary; toss to coat.
Combine flour, baking powder and salt. Add	chicken broth and oil, stirring until dry ingredients are moistened. Turn dough onto floured surface and form a ball. Roll dough to a thickness of 1/16-inch. Cut into 5 x 1-inch strips. Drop dumplings into boiling broth; cover and cook 15 minutes or until dumplings are tender.
Brown chicken in margarine. Saute onion. Set aside. Combine dry chicken noodle soup with all rice, rosemary and 2 cups water. Bring to a boil and put in a 9 x 9-inch pan. Top with browned chicken and onion. Cover.
Preheat oven to 375°. Combine brownie mix, flour, oil, water and eggs in large bowl. Mix well. Stir in peanut butter chips. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake 8 to 10 minutes. Let stand a few minutes before removing from cookie sheet. Cool completely before serving them to the kids!
Mix sugar, oil, eggs and pumpkin in a bowl. Sift dry ingredients and add to bowl. Mix in 2/3 cup water. Fill soup can 2/3 full for individual loaves or 9 x 5-inch baking pan. Bake at 350° for 15 to 20 minutes.
Combine eggs and sugar. Beat well. Sift dry ingredients together; add nuts and fruit last. Bake in moderate oven at 300° for about 45 minutes.
Roll cubed beef in flour and brown slowly in a heavy pan. Add water and next 10 ingredients to meat and simmer at least 2 to 3 hours. Add carrots, potatoes and celery. Simmer until vegetables are tender. Some water may need to be added when vegetables are added to meat.
Mix hamburger and taco seasoning according to package directions! On greased cookie sheet or pizza stone, separate and lay crescents in a triangle ring overlapping thick sides. Roll dough flat with tips toward outside. Scoop hamburger mixture on inner crescents and add cheese on top. Pull top of crescents over hamburger mixture to form ring. Bake at 350° for 20 to 25 minutes.
Blend together Crisco, sugar, salt, vanilla and egg. Beat until creamy. Stir in flour. Drop by teaspoons on greased cookie sheet. Make a small dent in center and fill with jam. Bake at 375° for 10 to 12 minutes.
Mix all ingredients together. Chill 1 hour. Roll out dough and cut into shapes. Bake on greased cookie sheet for 10 to 15 minutes at 375°.
Combine peanuts and potato sticks in a bowl and set aside. In a microwave, heat butterscotch chips and peanut butter at 70% power for 1-2 minutes or until melted, stirring every 30 seconds. Add to the peanut mixture, stirring to coat evenly. Drop by rounded tablespoons onto waxed paper lined baking sheets. Refrigerate until set, about 5 minutes. Store in an air tight container. Makes about 4 1/2 dozen.
Combine all of the ingredients in lightly buttered casserole and bake at 350° for 1 hour.
Place German's sweet chocolate, chocolate morsels and marshmallow cream in the large bowl of an electric mixer. Combine the sugar, milk, butter and salt in a heavy 3 or 4-quart saucepan. Bring to a boil over high heat, stirring constantly. When the mixture comes to a boil, lower the heat to medium and set a time for six minutes. Keep the mixture boiling steadily and stir constantly during this time to prevent scorching. At the end of six minutes, pour the boiling syrup over the chocolate and marshmallow cream. Beat until the chocolate is melted and the ingredients are well blended. Fold in vanilla and nuts. Pour into a lightly buttered 13 x 9 x 2-inch pan. Let the fudge cool at room temperature for 24 hours before cutting. Cut into 1-inch square pieces and pack in airtight containers.
Beat eggs well in mixing bowl. Add water, salt, sugar and vanilla. Beat well. Sift flour, baking powder and cinnamon together. Cut gumdrops finely into flour mixture. Mix all together. Bake in greased shallow 10 x 15-inch pan at 275° for 50 minutes. Cut into squares while warm and cover with powdered sugar.
Mix in large bowl. Save 1/2 of M&M's for decorations. Yields 2 to 3 dozen. Bake at 375° for 8 to 10 minutes.
Put chicken cut into small pieces in bottom of greased casserole dish. Pour soups and sour cream mixed over chicken. Put cracker crumbs over this and melt the oleo and pour over all. Bake in a 350° oven until bubbly.
Put a layer of squash and a layer of onions in a large bowl. Sprinkle each layer with salt. Let stand 1 hour. Drain off excess liquid. Heat other ingredients and pour over vegetables. Bring to a boil. Spoon into jars and seal. Chill at least 24 hours before serving. This makes about 2 quarts of pickles.
Mix all in large bowl. Pour into baking dish; sprinkle corn flake crumbs over top. Bake for 1 hour at 350°.
Cook over medium heat (except coloring) until mixture pulls away from sides of pan and becomes like play dough consistency; add coloring. Knead until cool. Keeps 3 months unrefrigerated if kept in airtight containers.
Cream sugar and shortening. Add egg. Sift together flour and soda. Add flour mixture and oatmeal to shortening mixture. Add corn flakes. Add peanuts. Bake on a greased cookie sheet. (They do not spread but make them small.) Bake at 350° for 12 minutes.
Put all ingredients together in 4 or 5 quart pot. Bring to a boil. Reduce heat and simmer, uncovered 30 to 35 minutes until bulgar is tender. Serve with the following garnishes: low fat sour cream, plain low fat yogurt, shredded reduced fat Cheddar cheese or sliced scallions. Serves 6. Per serving: 228 calories; 11 g. protein; 45 g. carbohydrate; 2 g. fat; 0 mg. cholesterol; 946 mg. sodium; 12 g. fiber.
Cream sugar and butter until fluffy. Beat in eggs and vanilla. Sift dry ingredients and add to creamed mixture. Stir in oats, chocolate and nuts. Place in a 13 x 9-inch greased pan. Bake for 25 minutes in a 350° oven.
Cook sweet potatoes in boiling water until tender; mash. Combine potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter; beat at medium speed until smooth. Spoon into buttered casserole dish.
Mix corn meal, sour cream, eggs and oil. Beat well. Combine meal and baking powder. Stir well. Pour into greased 10-inch iron skillet. Bake at 400° for 30 minutes, or until brown.
Combine first 8 ingredients in a saucepan. Bring to a boil. Reduce heat and simmer 5 minutes. Let cool. Pour mixture into shallow dish. Add chicken, tossing gently to coat. Cover and marinate at least 1 hour in the refrigerator, stirring mixture occasionally.
Preheat oven to 375°. Sprinkle chicken with lemon pepper and garlic salt. Roast, covered, in oven for 30 minutes. Remove cover, add 5 ounces of hot sauce and simmer, uncovered, for 10 minutes. Sprinkle 5 ounces of Tabasco over wings and keep warm until ready to serve. Wings may be brushed with a tablespoon of margarine. Dip in Blue cheese dressing. Delicious!
Cook pudding with milk according to directions, bringing just to a boil to thicken. Remove from heat. Stir in cake mix. Spread in 11 x 15-inch jelly roll pan, sprayed with Pam. Sprinkle top with chocolate chips and nuts. Bake at 350° for 20 minutes.
With scissors, cut 1 pound orange slices in 1/2 cup flour (not included in the 2 cups). Mix first three ingredients well and then dry ingredients and the rest. Bake on greased cookie sheet 10 minutes at 350°.
Cut steaks into strips. Sprinkle with garlic salt and meat tenderizer. Saute until outside is brown. Add Worcestershire sauce and soy sauce. Slice onion and peppers. Add to steak. Add water. Cook, covered, for 20 minutes on medium heat.
In 1 1/2-quart baking dish, combine potatoes, oil and pepper. Press to form shell. Bake at 400° for 15 minutes.
Separate crackers into 4 sections. Arrange on cookie pan with sides touching. Bring to a boil the butter, sugar and pecans. Cook for 3 minutes, stirring frequently. Pour and spread over the graham crackers. Bake 12 minutes at 300°. Remove from pan and cool on waxed paper. Yield: 3 1/2 dozen.
Chill spinach and red lettuce in large salad bowl. Arrange on top the red onion, Bleu cheese, mandarin oranges and pine nuts. Toss with dressing of your choice. Serves 12.
Cut steak in strips. Combine other ingredients and pour over steak. Marinate several hours or overnight. Cook in hot oil for 5 minutes or until done.
Put cake mix into bowl and substitute root beer for water. Follow mixing instructions and baking instructions on label.
Chop potatoes into small pieces (cube size). Spread in greased 9 x 12-inch pan. Mix the other 3 ingredients together and pour over potatoes. Bake in a 350° oven for 1 hour. Cover with foil when baking.
Mix together the oleo, onion, pepper, garlic salt, Parmesan cheese, stuffing mix and eggs. Add the broccoli. Chill and roll into balls (the size of walnuts). Bake at 350° for 15 to 20 minutes. Good hot or cold.
Put milk and rice in top of double boiler. Cover and cook over hot water (low heat) until rice is tender. Stir and test from time to time. Beat until blended the eggs, sugar and flavoring. Add small amount of rice and milk mixture. Then return all to top of double boiler, mixing well. Let remain on heat for 2 to 3 minutes longer (165°). Cover and cool.
Mix pretzel sticks, melted butter and sugar; press into 13 x 9-inch baking dish. Bake at 350° for 10 minutes.	Let cool completely.