HumbleIntelligence/food-ner-1-Million huggingface dataset:
First, you make a roux: in a large saucepan, melt butter. Then, add flour. Brown mixture by stirring continuously over medium high heat. (Approx 10 minutes - the key to not burning this mixture is to keep stirring). Stir in chopped roasted garlic. Then add celery, parsley, bell peppers and red onion. Stir until the celery and onion are clear. Continue stirring. Add red wine. Boil off the alcohol. Add the can of tomatoes and 2 cups of water. Add Tony's seasoning - amount depends on personal preference. Cook, stirring occasionally until mixture begins to thicken. This should take approx 45 min. Add drained crawfish tails. Continue cooking for approx 15 min. When almost finished, add the chopped green onions. Etouffee should always be served over prepared rice. The rice and etouffee should not be mixed in one pot. Add tabasco sauce if desired. Can be refrigerated and reheated.
Mix ingredients well; add syrup and rum. Roll into 1-inch balls; roll in powdered sugar. Yields about 3 1/2 dozen.
Spread buns with butter. Combine remaining ingredients and mix well. Spread on buns. Broil sandwiches, open-faced, until hot and golden brown (about 5 minutes).
Mix all ingredients and beat for 10 minutes. Bake in tube angel food pan for 40 minutes at 350°. Turn off oven and leave cake in oven for 15 minutes more. Grease and flour pans.
Peel potatoes if the skin is tough, otherwise just rinse and pat dry. Cut potatoes into thin slices crosswise but not all the way through. Use a spoon to prevent knife from cutting all the way. Place potatoes in a micro-safe dish or pan. Sprinkle with melted butter and chopped parsley, chives or sage. Microwave at High power for 10 minutes, rearranging the potatoes after 5 minutes. Let rest for 5 minutes. Sprinkle with grated cheese and Parmesan cheese. Microwave for another 4 to 6 minutes at High power until cheeses are melted and potatoes are soft. Sprinkle with salt. Serve potatoes as a side dish or as a main dish with just a salad.
Mix meat, soup mix and cheese and flatten on bottom of pan. Mix mushroom soup and milk together. Line up Tater Tots on hamburger mixture and pour mushroom soup and milk over it. Cover and bake at 350° for 30 to 45 minutes.
Cook ground beef and drain. Combine the beans, picante sauce, rice, beef and half of the cheese. Bake at 350°, uncovered, for 20 minutes, until heated through. Sprinkle with remaining cheese. Serve with tortilla chips.
Cook the first 3 ingredients slowly until sugar is dissolved. Slow-boil for 12 minutes or until thick. Add jello in mixture; stir. Take off heat. Pour into jars and seal. Makes 3 1/2 quarts.
Cook ground beef until brown; drain. Mix with remaining ingredients. Place in a casserole dish. Bake at 350° for 30 minutes.
Cover chicken breasts with Swiss cheese. Mix other ingredients and pour over. Add 1 stick butter (1/2 cup) with 2 cups herb stuffing. Pour over chicken. Bake at 325° for 1 1/2 hours. You may use Stove Top dressing.
Drain juice from pineapple and add enough water to make 1 cup. Mix sugar and flour together in saucepan and beat in egg; add water and juice gradually. Cook on medium heat, stirring constantly until thickened and mixture boils. Cool. Stir in chunks of pineapple. Garnish top with marshmallows and nuts.
Mix sugar, flour, salt; add slightly beaten egg yolks, water and butter. Cook until thick. Pour in baked pie crust and top with meringue. Makes 1 pie.
Spray a 9 x 13-inch pan with Pam and flour. Spread nuts and coconut in bottom of pan. Mix cake mix according to box. Pour over nuts and coconut. Mix powdered sugar, margarine and cream cheese. Swirl into previous mixture. Bake at 350° for 35 to 40 minutes. Looks like an earthquake, but is heavenly.
Combine ground beef, bread crumbs, onions, dry mustard, salt, pepper, egg and milk. Shape into meat balls. Brown meat balls in fat. Pour off dripping. Drain pineapple, reserve 1/2 cup juice. Mix together sugar, ginger, salt and cornstarch; add 1/2 cup pineapple juice, vinegar and soy sauce. Cook, stirring constantly, until thickened; add to brown meat balls. Cook about 5 minutes, add tomato wedges, green pepper strips and pineapple chunks. Cook until heated. Serves 6. Can be served on rice.
Cook onions down first, then add the mushroom soup. This is to make the gravy. Add chicken seasoning and vegex; mix well and put in the oven for at least 30 minutes. If you have soy sauce add 1 teaspoon to the mixture.
Mix together with spoon. Bake at 350° for 35 to 40 minutes in a 9 x 13-inch pan. Cool and frost.
Preheat oven to 350°. Cream the butter and add 2 cups of the sugar gradually, beating until very light and fluffy. Beat in eggs, one at a time, very well. Fold in sour cream and vanilla. Fold in flour, sifted with the baking powder and salt. Combine remaining sugar, pecans and cinnamon. Place about 1/3 of the batter in a well-greased and floured Bundt pan. Sprinkle with 3/4 of the pecan mixture. Spoon in remaining batter. Sprinkle with remaining pecans and bake about 60 minutes or until done. Cool on a rack. If desired, glaze with a mixture of 1/2 cup confectioners sugar, 2 teaspoons hot milk and 1/4 teaspoon vanilla. Serves 12.
Mix all ingredients and pour into pie shell. Let chill at least 1 hour before serving.
Mix first 6 ingredients (like pie crust). Press 1/2 of crumbs into bottom of greased 9 x 13-inch pan. Peel and core apples. Add apples to the pan until 3/4 full. Cover with other 1/2 of crumbs. Bake 50 minutes to 1 hour, until fork-tender, at 350°.
Combine dry pudding mix with undrained pineapple in a bowl; mix well. Add oranges, whipped topping, bananas and marshmallows. Chill and serve.
Cook first 6 ingredients until tender. Add vinegar, brown sugar and salt. Simmer 30 minutes or until thickened. Pour into hot pint jars and seal. Yields 9 pints.
Heat oil in skillet (8 to 10-inch). Beat eggs with water, salt, pepper and oregano. Pour into skillet and reduce heat. Let eggs cook until bottom is firm. Lift edges and let uncooked egg go underneath. Cook until top is nearly firm. Spoon tomato sauce over egg. Sprinkle with Mozzarella and Parmesan cheese and cook under broiler until bubbly and melted. Serve in wedges, just like pizza!
Brown ground beef and onion in 3-quart saucepan; drain. Add chili powder and water. Bring to a boil. Stir in macaroni, tomatoes and corn. Simmer over medium heat, stirring occasionally, for 15 minutes. Stir in cheese packet.
Melt margarine and add sugar and eggs. Add remaining ingredients. Mix well. Spread in greased 9 x 13-inch pan. Bake at 350° for 30 minutes.
Layer fish and cheese in a greased baking dish. Sprinkle with spices. Cook onion in hot oil in skillet until tender, but not brown. Stir in cornstarch, salt and pepper. Slowly add milk and bring to a boil. Stir constantly for 1 or 2 minutes. Pour over fish. Bake at 400° for 20 to 30 minutes, until fish flakes easily with fork.
Cook broccoli in small amount of boiling water 3 minutes. Drain. Pour milk into small saucepan and bring to a boil. Cook to lukewarm. Mix eggs with salt and nutmeg. Add milk and cheese, beating constantly. Pour into greased baking dish. Add broccoli. Bake 30 to 40 minutes or until knife inserted comes out clean. Serve hot.
Heat margarine and marshmallows in a double boiler until melted. Add vanilla and green food coloring (until desired green color is reached). Pour over corn flakes and stir until flakes are green. Drop by teaspoonful on wax paper and place red candies in center at once.
In large mixing bowl dump all of the ingredients. Stir gently. Pour into 9 x 13-inch well-greased and floured pan. Bake at 350° for 1 hour or until toothpick comes out clean. Sprinkle top with confectioners sugar, if desired.
Mix all ingredients well. Pour into unbaked pie shell and bake for 40 to 45 minutes at 350°.
Cook spaghetti and drain. Cut beef or chicken into strips. Season with 2 tablespoons soya sauce and cornstarch. Heat wok and add 2 tablespoons of oil; when hot add garlic and onion until brown. Add meat and stir-fry until done. Add vegetables for 2 minutes. Add 2 tablespoons of soya sauce and oyster sauce. Add noodles. Stir-fry until well mixed. Add salt for taste.
Saute onions in olive oil until golden brown. Add bell pepper and celery. Saute briefly. Add tomatoes. Cover; simmer until tomatoes become liquified. Add rice, lemon juice, basil and seasonings. Bring to a boil; lower heat. Cover and simmer 45 minutes. Add cheese on top. Melt cheese under broiler or replace lid and let cheese melt through.
Combine cream cheese, 1 egg, 1/3 cup sugar, 1 teaspoonful vanilla and salt. Blend at medium speed. Pour into shell and sprinkle with pecans on top. Combine 3 eggs, corn syrup, 1/4 cup sugar and 1 teaspoonful vanilla. Blend at medium speed, pour this mixture over top of pecans. Bake at 375° for 35-40 minutes.
Soak dried mushrooms in water. Reserve soaking liquid. Sliver mushrooms, pork and bean curd. Mince scallion. Beat egg lightly. Blend cornstarch and cold water to make a paste. Bring stock and mushroom-soaking liquid to a boil. Add pork and mushrooms and simmer covered 10 minutes. Add bean curd and simmer, covered, 3 minutes more.
In saucepan, mix first 7 ingredients. Heat until combined. Pour this mixture in unbaked shell. Beat eggs and milk together. Pour over first mixture. Use lattice crust for top. Bake at 350° for 25 minutes. Cover edge with foil and bake another 10 to 15 minutes until knife comes out clean. Serve warm or cold.
Mash crackers and mix the cheese and peppers together. Prepare peppers to stuff with mixture. The more veins removed from the peppers, the cooler they will be. Bake at 325° for 25 minutes.
Mix cake mix, pudding, sour cream, eggs, water and oil. Blend well. Add chocolate chips, German chocolate (melted) and nuts (if desired). Bake in tube pan for 55 minutes in preheated 350° oven.
Shell, devein and wash shrimp. Cut in chunks. Combine with remaining ingredients. Turn into a greased casserole dish. Bake at 350° for 30 minutes or until firm. Makes 4 servings.
Lightly grease bottom of 11 x 13-inch pan. Sprinkle peppers and cheese in the bottom of the pan. Combine Bisquick, beaten eggs, cream and salt. Beat until thoroughly blended. Pour over peppers and cheese. Top with chopped olives. Bake approximately 30 minutes at 375° or until puffed and golden. Best served warm.
Peel and boil potato. When done, mash up with fork; add a pinch of salt and pour in powdered sugar. This makes a very stiff dough. Roll on dough board that has been floured real good. Roll out about 1/4-inch thick. Spread a thin layer of peanut butter all over top and roll up like a jelly roll. Put in refrigerator and chill. Slice and serve.
Cut meat into small pieces. Batter in flour; put in pan with oil and lightly brown. Put in colander and drain. Cover meat with water. Add carrots, potatoes, salt and pepper. Cook in crock-pot until done.
Spread pineapple in bottom of a 13 x 9-inch ungreased cake pan. Spread cherry pie filling over top of pineapple evenly, but do not mix. Spread the dry cake mix over top and then sprinkle the nuts on top of this. Slice the margarine and place over top of nuts. Bake at 350° for 45 minutes or until cake begins to brown. Do not let the nut meats burn.
Have on hand all of the items. Cook chili (your recipe) and rice according to directions. Chop all vegetables and nuts to your liking. Prepare enough of each item according to the number of people you are going to serve. Have guests start creating their salads, beginning with the first item on the list. This salad grows, so be careful. Mix up carefully (ha!) and eat. Delicious!
Do not brown ground chuck. Mix all ingredients and bring to a boil. Reduce heat and cook for 3 hours on medium heat.
Remove seed from cardamom pods (should have 20 to 25 seed); tie with cinnamon, cloves and orange peel in cheesecloth bag. In large saucepan, combine half the Port, half the Burgundy and the raisins; add the cheesecloth bag. Simmer, covered, 15 to 20 minutes. Add the remaining wine and the almonds; heat through. Place sugar in another saucepan. Warm about a third of the brandy; pour over sugar and light with a match to flame. When sugar has melted, extinguish flame by pouring in the remaining brandy. Add sugar mixture to wine mixture. Serve warm. Float halved orange slices studded with whole cloves in each cup, if desired. Yield: 20 (8 ounce) cups.
Make a white sauce with margarine, flour, milk and pepper. Add cheese. Stir until melted. Layer broccoli, turkey and sauce in a 10 x 6-inch baking pan. Bake at 350° for 25 minutes. Makes 6 to 8 servings.
Dissolve gelatin in 1 cup boiling water. Add 1 cup cold water. Chill until thickened. Add carrots and cheese. Pour into a ring mold. Chill until firm. Unmold; fill center with sour cream or salad dressing. Yield: 8 servings.
Cut a hole in the center of the bread with an upside-down drinking glass. Melt one pat of margarine in a small frying pan over low heat. Toss in the bread and break the egg into the hole. Don't worry if you break the yolk. Cook until the bread is golden brown on the bottom. Turn the bread (with egg) over, put the remaining margarine in the pan and use your spatula to make sure it gets under the toast. Fry until egg looks done.
Combine sugar, vinegar, salt and spice in a large kettle. Bring to a boil and boil for 5 minutes. Add a dozen peaches at a time and cook slowly until tender. Remove and pack in sterilized jars. Continue to cook peaches 12 at a time until all are cooked and packed in jars. Boil the remaining syrup over moderate heat for about 15 minutes or until thick as desired. Pour over peaches in jars and seal.
Mix eggs and sugar. Stir in salt, melted butter and Karo. Add pecans, last. Bake in pie shell for 10 minutes at 425°. Reduce heat to 350° and bake until brown, or until knife inserted in middle of pie comes out clean, approximately 25 minutes.
Preheat oven to 350°. Grease bottom only of a 12 x 8 x 2-inch baking pan. Drain apple chunks. Mix yogurt and eggs in a large mixing bowl; beat to combine. Add dry muffin mix; stir in with fork. Fold in apple chunks. Do not beat. Pour all but 1 cup of batter in greased pan.
Stew chicken. Take off bone. Put chicken, plus 2 cans soup, back in broth. Heat. Add margarine. Stir until margarine is melted; pour into pan. Mix 1 teaspoon salt, pepper and flour. Add 1 cup milk. Pour this mixture over chicken. Bake at 450° until brown.
Thaw dough. Roll small amount into snake shape. Twist. Melt butter; brush on dough. Salt lightly. Bake in a 350° oven until lightly browned on top.
Mix well until flour disappears. Roll into 1 to 1 1/2-inch balls. Mash down slightly on greased baking sheet. Bake at 400° for 10 minutes, or until brown.
Fry bacon. Pour off excess fat, leaving 1/2 cup in skillet. Add flour, sugar, salt and pepper and blend well. Add vinegar and water. Cook until thick and pour over potatoes.
Mix together first 5 ingredients. Hollow out center of loaf and put dip into hole. Cut or break leftover bread into bite sized pieces. Use additional loaves to make more dippers.
Generously grease six 6-oz. custard cups or 8 muffin cups. Set aside. In a large mixing bowl beat eggs. Add remaining ingredients and beat on low speed of electric mixer until smooth. Fill cups about 3/4 full with batter. Bake in preheated, 400° convection oven on rack 2, 15 minutes, then reduce heat to 325° and bake 15 minutes longer (or bake in preheated 425° radiant bake oven 15 minutes, then reduce heat to 350° and bake 15 minutes longer) or until deep golden brown. Remove from pan. Serve warm. Yield: 6 to 8 popovers.
In a small bowl, stir together the clams, the bacon, the onion, the parsley, the Parmesan cheese and the mayonnaise until the mixture is combined well. Spread 1 teaspoon of the mixture on each toast round, mounding it. Broil the canapes in a jelly-roll pan under a preheated broiler about 4-inches from the heat for 3 to 4 minutes, or until they are bubbly and golden. Makes 18 canapes.
In a large skillet, saute the bacon until just crisp. Drain on paper towels.
Mix together cream cheese, sour cream and garlic salt until smooth. Add remaining ingredients and spread on tortillas. (Spread like butter on bread.) Roll tortillas end to end and wrap in Saran Wrap. Refrigerate. (Can be frozen.) Remove wrap and slice in 1-inch slices. Spear with toothpicks. Serve with picante sauce.
Pat in cake pan. Bake at 350° for 25 to 30 minutes or until golden. Melt chocolate chips over top.
Mix lime jello with boiling water until dissolved. Allow to cool until lukewarm. In a blender combine jello mixture with the softened cream cheese and heavy cream. Blend until smooth. Pour into mixing bowl. Add drained pineapple and nuts. Pour into jello mold and refrigerate until set. Unmold and serve.
Boil rice in about 1-quart salted water until soft (about 20 to 25 minutes). Strain in colander and cool off with cold water. Place rice in mixing bowl and add sugar, egg yolks, salt, butter, vanilla, milk and crushed pineapple. Fold in egg whites which have been beaten stiffly. Pour into greased baking dish and bake at 350° for about 45 to 50 minutes, until golden brown.
Beat egg whites until frothy. Add salt and vanilla; beat until egg whites hold peaks. Add brown sugar, a few tablespoons at a time and continue beating until mixture forms glossy, pointed peaks. Fold in dates and nuts. Drop by teaspoonfuls onto unglazed brown paper on cookie sheet. Bake in 300° oven 20 to 25 minutes. Cool slightly before removing from paper to wire rack. Makes about 4 dozen.
If using canned fruit, be sure it is well drained. Be sure fruit is cut into medium size pieces. Set aside. In medium size boiler, mix sugar and cornstarch, add Sprite. Cook and stir until mixture thickens and turns clear, remove from heat. Add box of Jell-O and stir until dissolved. Pour over fruit stirring carefully until all fruit is covered. Chill and serve.
Mix butter and sugar. Then add milk, bananas, flour and pecans. Mix well.	Put in greased loaf pan and bake at 350° for 45 minutes.
Tear up cake into ice cube sized chunks. Use 1/2 of each and layer: cake, pudding, fruit and Cool Whip. Use other half and layer again. Refrigerate for at least 2 hours; best if overnight.
Shake taco seasoning, cornmeal, salt and parsley flakes in a bag. Shake a few wings at a time. Place in a single layer on greased shallow baking pan. Bake in oven at 350° for 25 minutes. Turn wings and bake 10 minutes or until tender. Makes 6 servings.
Puree the pears in a food processor or blender; pour into a large kettle or Dutch oven. Add remaining ingredients; bring to boil. Reduce heat; cook and stir, uncovered, for 50 to 60 minutes or until thickened. Remove from the heat. Pour hot into hot jars, leaving 1/4-inch headspace. Adjust caps. Process for 20 minutes in a boiling water bath. Yield: 12 half pints.
Mix well. Store in airtight container. Use 2 to 3 teaspoons per cup of boiling water or use 2 to 3 teaspoons per glass of cold water and ice.
Sift flour, sugar and cocoa. Put in 9 x 12-inch baking pan. Make three depressions in mixture. Add oil in one, vinegar in one and vanilla in one. Pour water over all. Mix gently with fork. Bake at 350° for 30 to 35 minutes.
Peel, pit and mash avocado in medium size bowl with lemon juice, salt and pepper. Spread avocado mixture in bottom of 9 x 13 inch flat-bottomed dish. Mix bean dip and taco seasoning; layer over avocado. Layer onions, tomatoes, and olives above bean dip. Combine sour cream and mayonnaise. Layer above vegetables, top with cheese. Serve with tortilla chips.
Mix soup, milk, eggs and pimento. Heat through in a saucepan, stirring gently. In another saucepan, heat asparagus. Toast bread; cut diagonally. Place toast on plate, top with asparagus and pour on sauce.
Mix all ingredients together well. Can be rolled into a ball or served from a bowl. Tastes best with toasted wheat or cheese crackers.
In a large bowl, combine the chicken, grapes and celery. In a small bowl, blend sour cream, mayonnaise and brown sugar. Mix well. Mix with chicken mixture and chill. Just before serving, stir in almonds.
Cook shells according to package directions, omitting salt; drain and put on wax paper. Combine soup, green chilies and sour cream; mix well. Combine half of soup mixture and chicken. Mix well. Reserve remaining soup mixture; set aside. Stuff manicotti shells with chicken mixture. Place in a greased 12 x 8 x 2-inch baking dish. Saute onion and mushrooms in butter until tender; set aside.
Cream sugar and shortening. Add eggs, salt and bananas. Add flour and soda, sifted together. Use nuts, if desired. Bake in loaf pan for 45 to 55 minutes at 320°.
Beat together cream cheese, steak sauce and curry powder. Blend in chicken, celery, onion, garlic salt and 2 tablespoons parsley. Shape into log and lay on Saran Wrap, cover with remaining parsley and almonds. Chill. Serve with wheat crackers.
For each sandwich you will need the above ingredients. First, you toast a piece of bread lightly. Set aside. On this, put a slice of hot ham and then top with a double slice of Swiss cheese. Insert under the broiler until cheese has melted. Meanwhile, poach an egg and place on top of toast, ham and cheese combination. Now, add a dash of Tabasco sauce.
Scrub tiny okra pods with vegetable brush. To prevent floating of product, place about a quart of okra in a perforated blanching basket. Lower okra into 3 or 4 quarts boiling water. Boil for 1 to 2 minutes. Chill in cold water. Place pods upright into pint or half-pint standard canning jars alternating big and little ends. To each pint, add 1 teaspoon dill seed or a small sprig of dill, 2 cloves garlic, and a tiny pod of hot pepper.
Lightly coat large nonstick skillet with olive oil. Heat over medium. Add onion and garlic. Saute 1 minute. Add tomatoes with juice. Cook over medium heat, stirring occasionally, until thickened, about 30 minutes. Stir in salt and pepper. Use sauce immediately or cool and refrigerate, covered, for up to 4 days or freeze for up to 1 month.
Slice pickles in rounds. Layer pickles, sugar, hot sauce and garlic in the gallon pickle jar. Refrigerate 5 to 7 days, stirring periodically to dissolve sugar. Store in the refrigerator. Makes 12 1/2 pints.
Mix all together. Bake at 350 degrees for 45 minutes, until top is brown and toothpick comes out clean. Cool completely before cutting.
Into the bottom of a greased and well floured pan, spread rolls flat and 1 inch up the sides. Use two 8 x 8 x 2-inch pans or one 9 x 13-inch pan. Cover with slices of cheese. Mix all other ingredients together; pour over the flattened rolls. Bake at 425° for 15 to 18 minutes. Cool 5 minutes. Cut into 2-inch squares and serve.
Preheat oven to 350°. In top of double boiler over simmering water, melt margarine. Blend in flour. Add milk and stir until thick and smooth. Add salt, dill weed and pepper.
Whip the cream until stiff. Add cut-up marshmallows and crushed candy. Add nuts. Put in a cake pan and cover with crushed wafers. Refrigerate overnight. Good for Christmas. Serves 12.
Cook noodles as directed on package. Saute onions in oleo until tender. Add cheese to hot mashed potatoes; mix. Place 3 noodles in 9 x 13-inch baking dish. Put 1/2 of potato mixture over noodles and 1/3 of the onion mixture and spread evenly. Place 3 more noodles and the rest of the potato mixture. Add remaining noodles and onion mix. Cover well with onion mixture. Bake at 325° for 1 hour. Cover with foil.
Layer bottom of a 9 x 12-inch baking dish with lettuce. Then continue layering with the peas, onions, peppers, celery, mayonnaise and cheese on top. Refrigerate for 1 hour, then serve.
Spray large dish with Pam spray. Place large can pineapple on bottom. Layer blueberries on top of pineapple. Add crumbled cake mix on top. Pat with butter and sprinkle nuts on top. Bake at 350° for 30 to 45 minutes or until brown.
Dissolve jello, using only 1 1/2 cups liquid per box. This includes the drained fruit juice. Grind cranberries, oranges, etc. Mix together and chill.
Mix condensed milk with ice water, add pudding, mix well and chill. While pudding chills dice pound cake. Combine cool whip with chilled pudding. Layer in large bowl. Begin with cake and cover with thawed strawberries. Cover berries with pudding and ending layering with pudding. Chill until ready to serve.