HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil macaroni. Cut the stick of cheese. Dice the ham. Add a pinch of salt. Check to see if macaroni is ready, then mix it with macaroni. Wait 5 to 10 minutes to cool.
Chop seasoning and saut lightly. Make roux with flour and shortening. Put 3 quarts of water in pot and bring to boil. Add tomato paste and roux to boiling water. Add seasonings and crabs. Cook for about 1 hour. Add shrimp and oysters about 10 minutes before cooking is finished.
Mash the corn to break it up slightly, but do not puree it. Mix in the flour, salt, pepper and sugar. Beat the egg yolks until thick and lemon-colored and combine with the corn. Beat the egg white until stiff peaks form and fold into the corn mixture. Heat a small amount of butter or oil in a frying pan and when hot, drop in the corn mixture by tablespoonfuls. Cook until risen and brown on both sides, turning once. Serve with chopped green onions and accompany with pepper relish. Serves 4.
Mix egg, mayonnaise, seasonings, onion and pepper. Stir in bread crumbs. Mix in tuna. Press gently in an 8-inch pie plate with back of spoon. Shape (like pie crust). Toss vegetables with 1/4 cup cheese; put in tuna shell. Sprinkle rest of cheese over top. Bake at 325° for 20 to 25 minutes.
Dissolve yeast in 1/2 cup warm water in a large bowl. Add honey, margarine, salt and water. Mix well; then add whole wheat flour and white flour. Mix until dough is easy to handle. Turn dough onto floured surface and knead about 10 minutes. Place in a greased bowl and turn so all surfaces are greased. (I use about 1 tablespoon oil.) Cover and let dough rise in warm place until double, approximately 1 hour. Punch down and divide in half. Form into loaves and place in 2 oiled bread pans. Let rise until double. Bake in a preheated 375° oven for approximately 35 to 40 minutes. Loaves will sound hollow when tapped. Remove from oven; rub top of loaves with margarine. Cool on wire racks. These freeze well.
Spray a 17 x 2 x 2-inch roasting pan with Pam. Place popped corn and pecans in pan. Keep popcorn warm in a 300° oven while making coating. Melt margarine. Remove from heat. Stir in corn syrup, pudding mix and vanilla. Pour syrup mixture over popcorn. Toss gently to coat. Bake popcorn, uncovered, at 300° for 16 minutes, stirring halfway through baking. Turn mixture onto foil. When cool, break into large pieces. Store leftovers in cool place for 1 week.
Rinse corned beef and put in a large pot. Cover well with water. Add sliced onion, garlic, cloves, bay leaves, rosemary, sliced green pepper, parsley and peppercorns or pepper. Cook on top of stove at a slow rolling boil for 3 hours. When 1 hour left, add sliced carrots; 15 minutes later add cubed potatoes. The last 15 minutes, add the cabbage, quartered. Cook a total of 4 to 5 hours on stove top. It is done when a fork goes in the corned beef easily. Let meat sit for 15 minutes before carving. Cut against the grain.
Brown meat and onion while macaroni is cooking. Mix macaroni, 3/4 can of tomato sauce, meat sauce, water and spices together. Put in large 13 x 9 x 2-inch casserole dish. Place cheese over top of mixture, then pepperoni. Pour remaining tomato sauce over top. Bake at 375° for 25 minutes.
Melt the butter in a large, fairly deep saute pan. Add chicken pieces, cut into 8 parts, onions and cook very gently until each one slightly colored. Add mushrooms, pour in the wine, cover and simmer over gentle heat until chicken is done; about 35 to 40 minutes. Remove the chicken, onions and mushrooms with a slotted spoon and transfer to a heated serving platter; cover and keep warm. Make the sauce by reducing the cooking juices by half over moderately high heat. Add the cream and boil hard for about 5 minutes. Taste the sauce and season with salt and pepper if necessary. Pour the sauce over the chicken, mushrooms, and onions. Serves 4.
In large bowl, combine cereal, pretzels, tortilla chips and taco seasoning mix. Drizzle with margarine, tossing to coat well. Store in airtight container.
Beat all together. Can be used as cake frosting, or to decorate cake. May add water, 1/2 teaspoon at a time, if needed. Also, tint, if desired.
Dissolve yeast in 1 cup warm water. Add the other ingredients. Keep covered in refrigerator overnight before making into biscuits. Bake at 450°. This dough keeps well in refrigerator.
Mix and spread on cookie sheet. Bake 20 minutes at 325°. While still warm, frost with melted milk chocolate. Sprinkle with nuts. Cut into squares and enjoy!
Mix well flour, sugar, salt,	soda, egg, vanilla and fruit cocktail; put in buttered pan, 13 x 9 x 2-inches.	Mix brown sugar and nuts. Put on top. Bake 350° for 45 minutes.
Peel oranges and remove white membrane from sections. Slice thinly. Mix with sugar and coconut. Let stand until needed and add whipped cream.
Cook cauliflower according to package directions until tender; drain. Blend until smooth the cauliflower, egg yolks, milk, salt and pepper. In a medium bowl, beat egg whites until stiff; fold in the cauliflower mixture, scallions and Cheddar cheese. Spread over bottom of a 9-inch pie plate which has been buttered. Drizzle with melted butter and sprinkle with cheese. Bake at 375° until golden brown and set, about 20 minutes. Cut into wedges and remove with a wide spatula. Serves 6 to 8.
Cook grits in 4 1/2 cups salted water. When done, add butter, cheese, eggs and milk. Stir until melted. Pour into greased casserole and sprinkle buttered bread crumbs on top. Bake 45 minutes or until center is done in a 350° oven.
Place corn, sausage and seasoning in large pot covering corn and sausage with water. Bring to a boil. Add shrimp and return to boil. Reduce heat and simmer for 5 minutes. Remove from pot to prevent overcooking shrimp. Serve with butter and cocktail sauce.
In medium bowl, cream butter and sugar until light and fluffy. Beat in egg, lemon juice and rind. Sift together flour, baking powder and salt. Add gradually to sugar and shortening. Mix until smooth. Refrigerate until firm (about 1 to 2 hours). Preheat oven to 400°. Roll to 1/8-inch thickness; cut as you wish. Bake 6 to 8 minutes on lightly greased cookie sheet or until edges are golden brown. Makes 6 to 7 dozen.
Space about 2-inches apart on ungreased cookie sheet. Bake at 325° for 8 to 10 minutes or until brown, but still soft. Yields 5 dozen 2-inch cookies.
In a skillet, brown the ground beef with the onion. Add the tomato sauce and simmer 15 minutes. Butter both sides of 3 tortillas and place them in the bottom of a baking dish. Add meat and sauce mixture to cover and sprinkle with cheese and olives. Continue layering in this manner until all the meat mixture is used. Bake at 350° for 20 minutes or until the mixture bubbles. Serves 6-8 and freezes well.
Combine all ingredients except soup, chicken, spaghetti and cheese. Simmer until green peppers are soft. Stir in soups and chicken. Add spaghetti and cheese. Cool and bake at 325° for 45 minutes.
Heat oven to 350°. Line 72 mini-muffin tins with paper baking cups. Melt butter in a 3-quart saucepan over medium-low heat. Add chocolate chips and stir until melted. Remove from heat. Stir in sugar and vanilla until blended. Add eggs and stir briskly. Gradually stir in flour, then nuts. Fill baking cups 3/4 full. Bake 1 sheet at a time, 22 to 24 minutes until pick inserted in center comes out almost clean. Cool on wire rack. Store airtight. Brownies freeze well for up to 3 months.
Remove shells from shrimp, leaving tails. Devein by making shallow incision down the back and running under cold water. Set aside. Scrub clams and mussels. Heat 2 tablespoons olive oil in a skillet. Prick sausages with a fork to let out steam and cook in skillet until brown. Pour off oil; add water to cover sausages. Cover pan and simmer 5 minutes; set aside. In a separate skillet, heat 3 tablespoons olive oil. Mix 1/2 cup flour, 1 teaspoon salt and pepper. Use to lightly coat chicken. Brown chicken until golden. Set aside.
Mix together the first 4 ingredients; press into a 9 x 9-inch pan. Melt chocolate chips and margarine in glass bowl on Low heat in microwave. Spread hot chocolate mixture over the peanut butter mixture. Cool at room temperature. Cut into squares, ready to eat. Refrigerate.
Melt margarine in pot, then stir in flour. Then add water, bouillon cubes and veggies. Heat and serve.
Grease and flour 2 (9-inch) round cake pans. Combine cake mix, pineapple juice, water and egg whites in a large mixing bowl. Blend with mixer on low speed 30 seconds. Beat at medium speed 2 minutes. Divide batter between pans. Bake at 350° for 29 to 32 minutes or until pick inserted in center comes out clean. Cool 10 minutes, then remove from pan. Combine crushed pineapple and cornstarch in small saucepan. Blend until smooth. Heat over medium heat, stirring constantly, until mixture boils. Reduce heat and cook, stirring constantly, 1 minute. Remove from heat and allow to cool. Prepare Whipped Cream Frosting. To assemble cake, place one cake layer on serving plate and spread top with frosting. Spoon thickened pineapple sauce over frosting. Top with second cake layer. Frost sides and top of cake. Refrigerate until serving time.
In skillet, put in 2 tablespoons oil. Saute onion, pepper, celery and parsley until soft and done. Add beef, pork, chicken broth and pepper. Cook 20 minutes. In big kettle of rice add sauce and all ingredients. Bake 30 minutes at 350°.
First: Heat a large pot of water to boiling. Wash and dry fresh picked okra. Cut into 1/2-inch slices. Blanch the slices in the boiling water for 2 to 3 minutes. Cool them thoroughly in ice water and pat dry. Roll the slices in seasoned corn meal until they are well coated. Spread a single layer on cookie sheet; freeze overnight, or until slices are solid. Bag the slices; return them to the freezer until ready to cook.
Melt butter in skillet and cook green pepper. Add flour and stir. Add milk, mushrooms, soups, cheddar cheese, chicken and cooked spaghetti. Pour into 13x9-inch casserole dish. Top with grated cheese. Bake at 350° for 30 to 45 mins.
In salad bowl, combine beef, potatoes and tomatoes. In a mixing bowl, combine salt, pepper, vinegar, oil and tarragon; mix well. Pour over salad. Sprinkle with parsley. Garnish with egg slices. Serves 4.
Sort and rinse beans. Place in a Dutch oven or soup kettle; cover with water and bring to a boil. Boil 2 minutes. Remove from heat and let stand 1 hour. Drain beans and discard liquid. In the same kettle, place ham bone or hocks, 3 quarts of water and beans. Bring to a boil. Reduce heat and simmer, covered, 1 1/2 hours or until meat easily falls from the bone. Remove bones from broth, trim off the meat and discard bones. Add ham, onion, celery, carrots, salt, pepper and thyme. Simmer, covered, 1 hour or until beans are tender. Add tomatoes and brown sugar. Cook for 10 minutes. Just before serving, add spinach.
Prepare the first 3 ingredients. Combine the the remaining ingredients. Yields 6 servings.
Cook spaghetti; rinse in cold water. Add rest of ingredients. Mix and refrigerate.
Put the uncooked macaroni into a casserole. Blend soup and milk until smooth and pour over macaroni. Mix well. Stir in dried beef and cheese. (May be made earlier and placed in refrigerator.) Bake at 325° for 1 1/2 hours.
Combine all ingredients (except bacon), mixing well. Roll into balls the size of walnuts, or a little larger. Wrap each ball with 1/2 strip of bacon. Freeze.
Mix first 5 ingredients. Beat next 3 ingredients together; add to dry mixture. Bake in greased pan for 35 minutes at 350°.
Cream butter and sugar. Add one egg at a time. Mix in applesauce and spices. Sift together, salt, soda and flour. Add to applesauce mix and beat well. Stir in nuts. Bake in lightly greased miniature muffin pans at 350° for 8 to 10 minutes. Sprinkle with powdered sugar. Yields 84 small muffins.
Combine 2 tablespoons juice with mayonnaise, soy sauce and curry. Combine with remaining ingredients except noodles. Toss. Add noodles just before serving.
Crumble and fry sausage. Drain. Cook onion and pepper. Add to rice, chicken broth, water and sausage. Mix well. Cover and bake at 350° until rice is done.
Preheat oven to 350°. Grease a cookie sheet. Combine the pumpkin, maple syrup, egg and vanilla in a blender. Mix until smooth. With an electric mixer, cream the butter in a small bowl. Add the creamed butter to the pumpkin mixture.
Heat fruit, sugar and flour; cook until thick, about 7 minutes. Remove from heat and add dry jello. Cool about 10 minutes. Add pecans, bananas and food coloring. Pour into cooked pie shells and put into icebox or freezer. If pies are in freezer, allow 4 to 5 hours to thaw out. Yields 3 pies.
Combine pineapple, sugar, jello, Knox gelatine and water; bring to a boil and boil one minute. Remove from heat; add cream cheese and stir until dissolved. Cool. When it starts to set, stir in apples, celery and nuts. Fold in whipping cream; let set several hours or overnight. Use a 9 x 13-inch pan.
Combine all ingredients in a large mixing bowl. Beat 2 minutes at medium speed. Pour in well-greased 13 x 9-inch baking pan. Bake at 325° for 30 minutes.
Soften cream cheese and add soup. Chop shrimp and fold in with cheese and soup. Chill. Serve with triscuits or chips.
Mix corn syrup and sugar in large (microwaveable) mixing bowl. Put in microwave oven for 1 1/2 minutes (or until sugar is dissolved). Add peanut butter to hot syrup. Pour in Rice Krispies. Stir thoroughly.
In a large saucepan, heat Eagle Brand on medium heat. Add chocolate chips and stir until melted. Take off heat and add nuts. Stir. Butter glass pan and pour in mixture. Let chill about 2 hours. Cut into squares.
Mix vanilla pudding with milk as directed on box. Stir in sour cream, then fold in Cool Whip. Layer vanilla wafers and sliced bananas in large container. Cover with layer of pudding. Repeat.
Drain pineapple; reserve liquid. Spread pineapple in lightly greased 9 x 13-inch pan. Gently spread pie filling over pineapple. Sprinkle dry cake mix on pie filling; top with pecans. Combine butter and pineapple juice and drizzle on mixture in pan. Bake at 350° for 35 to 40 minutes. Cut into squares and serve with Cool Whip.
Cook beef, onion, pepper and garlic until browned. Drain and stir in spaghetti sauce. Cool to room temperature. On lightly floured surface unroll 1 package crescent rolls. Pinch perforations together to seal well. Roll to 11 x 9-inch rectangle. Arrange 2 slices of cheese in center, spread 1/2 beef mixture to within 1 1/2-inches of edges. Start at long edge, roll up. Pinch seam well, place seam down on cookie sheet. Repeat. Bake at 350° for 30 minutes or until brown. Let stand for 5 minutes for easier slicing.
Put vegetables in bottom of casserole dish. Sprinkle hamburger on top	of this. Put pea juice in tomato soup and pour on top of this. Dot with butter. Salt each layer. Cook 1 1/2 hours at 325° in oven.
In a saucepan, combine sugar, water, cranberries and chopped apples. Boil rapidly until skins of berries pop open, about 5 minutes. Cool. Refrigerate until served. Makes 1 1/4 quarts. Keeps well in refrigerator.
Beat eggs slightly; add olives, onion, tuna and bread crumbs. Combine with macaroni, cheese sauce and oleo. Line bottom of pan with aluminum foil. Turn mixture into pan. Bake at 350° for 50 to 60 minutes. May be served hot or cold.
Saute first 4 ingredients in 4 tablespoons margarine for 5 minutes. Mix bag of rice with water and add to mixture. Then mix soup with milk and add to mixture. Then add shrimp to mixture.
Fix package of Stove Top according to package directions; add 1/4 cup more water. Parboil zucchini for 5 minutes and drain. Place 1/2 Stove Top mixture into greased 1 1/2-quart casserole and press into bottom of pan.
Combine both packets of rice, jar of mushrooms and can of broth in a casserole dish. Place stick of margarine on top and bake 1 hour at 350°. Stir before serving.
Mix ingredients in order given. Chill well and serve in chilled glasses with sprig of mint or twist of orange.
Crack open egg and put in a mixing bowl. Add water and beat. Spray a nonstick pan with cooking spray. Pour eggs into a warm pan and keep mixing with a wooden spoon until dry.
Mix softened cream cheese with 1/2 cup powdered sugar. Add 2 cups Cool Whip. Pour into graham cracker crust. Cover with one can cherry pie filling. Chill 3 hours in fridge. Serve.
Mix all ingredients 50 strokes by hand. Pour batter into a 9-inch pie crust pan. Bake at 350° for 50 to 55 minutes. Let cool for 1 hour. Spread with topping.
Drain beans well. Mix all ingredients. Put salad mixture in flat dish. This salad is better if made a day before serving. It will keep 2 weeks in the refrigerator.
Cut up cabbage, onion and pepper. Mix. Put into a covered dish or pan and refrigerate until ready to serve.
Arrange Spam slices in a round cake pan. Place unbaked rolls on top. Spread preserves over entire arrangement and bake in preheated oven. Follow instructions on Brown 'N Serve rolls package for oven temperature. Serve with apricot preserves or preserves of your choice.
Wash and cover raisins with boiling water and simmer 30 minutes. Drain and dry. Place into bowl with cherries, pineapple and citron. Set aside.
In small mixing bowl combine all ingredients except lettuce and tomato and stir until thoroughly blended. To serve, line center of serving platter with lettuce leaves and arrange tomato slices along side of platter; top lettuce with ham mixture. Makes 2 servings.
Combine the Jell-O and water. Add pineapple and blueberry pie filling, juices included. Let congeal.
Oil bottoms of two 9 x 14-inch roasting or cake pans. Spoon 2/3 cup sauce on bottom of pans. Place noodles 3 across in pan. Spread a spoonful of sauce over noodles. (Take note of direction that noodles overlap, all noodle levels should go in the same direction or lasagna will not hold its form.) Dot noodles with Ricotta cheese (1-inch dollops, 3 inches apart). Between dollops, put a cooked meatball.
In a large mixing bowl, cream butter, sugar and vanilla until light and fluffy. Combine flour and cocoa. Blend into creamed mixture. Add nuts. Beat on low speed until well blended. Chill dough 1 hour or until firm enough to handle. Heat oven to 375°. Mold scant tablespoon of dough around each unwrapped kiss, covering kiss completely. Shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until almost set. Cool slightly. Remove from cookie sheet onto wire rack. Cool completely. Roll in powdered sugar. Makes about 4 1/2 dozen.
Salt and pepper chicken to taste. Put in casserole dish. Add cream of chicken mushroom soup. Cook at 350° for approximately 1 hour, then add stuffing and potatoes. Cook 30 to 45 minutes more.
Mix Cool Whip, sour cream and pudding all together. Put in dish. Add a layer of wafers, then bananas, then another layer of mixture, then wafers and banana until all is used. Top edge of bowl with wafers.
Combine first 6 ingredients. Beat until fluffy. Add dry ingredients and mix well. Chill dough. Roll into balls and put on ungreased cookie sheet. Press down with fork dipped in sugar. Sprinkle with sugar. Bake at 375° for approximately 15 minutes. These are delicious! Good Christmas cookies with green and red sprinkles. Makes generous amount; depends on size.
Saute onion in butter. Mix egg, milk and flour together. Add to butter and onion. Blend all the rest of ingredients except breadcrumbs and 2 tablespoons of butter (melted). Pour into buttered casserole dish. Sprinkle breadcrumbs on top and drizzle with melted butter.
Combine all ingredients. Distribute evenly in a large ring mold, an especially made-for-microwave round container with spout in center or a 2-quart microproof round casserole with an inverted 6-ounce custard cup in center. Cook on maximum power a total of 16 minutes, turning the container 1/4 turn after 4 minute intervals. Let stand at least 5 minutes before serving. This recipe serves 6 quite generously. It may be made in advance and frozen for several months.
Combine ingredients and bring to a boil, stirring constantly until real thick and turns loose from the sides of the pan. As soon as the mixture has cooled enough to handle, take the size you want and roll in your hands into a puppy. Place puppies on paper towels in Tupperware. Change the towels once. We think this is better to make one day and fry the next day. Changing the towels takes out the extra moisture, fries better. Fry in deep fat.
Place 1 tablespoon butter in a 9-inch round baking pan. Put pan in a preheated 350° oven to melt. Remove from oven and sprinkle with 1/3 cup sugar. Arrange plum slices in a circular pattern over sugar. Bake for 10 minutes.
Simmer chicken in lightly salted water until tender, about 45 to 60 minutes. Remove chicken and skim fat. Cook vermicelli in broth, drain and set aside. Reserve broth.
Salt zucchini slices; let drain in colander for 1/2 hour. Pat dry with paper towels. Melt butter. Add garlic; cook over low heat for a few minutes. Add drained zucchini. Add basil, kosher salt and pepper. Cover and cook on low for 5 minutes, until liquid evaporates. Sprinkle cheese over top.
Put yeast, 1 1/2 cups flour, sugar and salt into the bag. Add margarine and warm water. Press most of the air out of the bag and seal. Press and squeeze the bag with hands until dough is mixed. Open bag and add last 1 1/2 cups flour. Seal the bag again and keep pressing until the flour is mixed into the dough. Add more flour if dough is sticky. Unzip the bag and let dough rest for 20 minutes. Grease loaf pan. Place dough in pan. Let the dough rest for 1 hour in a warm place. (Dough should double in size.) Preheat oven to 375°. Bake bread for 25 to 30 minutes. Remove bread from pan to cool.
Mix all ingredients, except ketchup, together in a bowl. Spray loaf pan with Pam. Put ingredients in loaf pan. Pour ketchup on top for garnish. Place loaf pan in microwave for 14 minutes at maximum power and let stand for 5 minutes, covered. Place in a 375° oven for 8 minutes to brown, if you don't have a microwave that browns.
Sprinkle a greased 12-inch pizza pan with corn meal. Separate biscuits and cut into 4 pieces. Place in bowl; add sauce. Toss to coat. Arrange pieces on pan in 8-inch circle. Sprinkle with cheese. Bake in 400° oven about 15 minutes or until brown.
Mix butter and flour. Stir in water and mix well. Chill overnight or longer. Beat almond paste with an electric mixer until smooth; add sugar, eggs and vanilla. Mix well and chill. When ready to bake, divide dough and filling into 14 equal parts. Roll 1 section of dough into a 14 x 4-inch strip. Then take a section of filling and spread it down the center of dough strip. Lap one side of dough over the filling, then the other side and pinch ends shut. Place on greased cookie sheet with seams on bottom. Brush tops with beaten egg whites and sprinkle sugar on top. Prick with fork every 2 inches for steam to escape. Bake at 400° for 30 minutes.
Heat oven to 350°. Grease and flour an 8 or 9-inch tube pan. Measure all ingredients into a large mixer bowl. Blend 1/2 minute on low speed scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan. Bake approximately 50 minutes.
In a bowl, mix flour, 1/2 cup ice water and egg until smooth. Peel bananas; slice into 1-inch thick slices. Drop a few into batter (must be well coated). Fry a few at a time in hot oil (365°) for 1 to 2 minutes. Drain on paper toweling.
Mix popcorn and nuts on a cookie sheet. Combine sugar, margarine and Karo syrup in a 1 1/2-quart saucepan. Bring to a boil over medium heat, stirring constantly. Continue boiling, stirring occasionally, 10 to 15 minutes or until mixture turns a light caramel color. Stir in vanilla. Pour over popcorn and nuts. Mix to coat well. Spread to dry. Break apart and store in tightly covered container.
Cream together sugar, oleo and Crisco. Add the 5 egg yolks, one at a time. Dissolve the soda in the buttermilk and set aside. Alternately add milk and soda mixture with flour to the egg mixture. Add nuts, coconut and vanilla. Beat the eggs until stiff. Fold in. Bake in layers at 325° or bake in a Bundt pan at 350° for 1 hour.
Place fish into microwavable dish. Cover with parsley, lime juice, salt and pepper. Cover with plastic wrap and microwave 5 to 6 minutes. Pour almonds with oleo over the fish to serve. Serves 3 to 4.