HumbleIntelligence/food-ner-1-Million huggingface dataset:
Empty your crawfish in a No. 3 wash tub and cover them completely with cold water. Wash them several times, using fresh water each time, at least four or five times until the water comes clean. Drain off last rinse water completely, and get your boiler ready. In a large 90 to 102 quart pot, put in enough water to completely cover the crawfish when they are added and bring it to a rapid boil. Then toss in the first eight ingredients and boil them for about 15 minutes. You want the flavors to mix and create a seasoned stock. Next, drop in the lagniappe - corn on the cob, new potatoes and smoked sausage. Add carrots if desired. Let it cook for about 15 minutes. When all the extras are three- quarters done, add the crawfish and cover the pot. The water will stop boiling immediately. When the water comes back to a full boil, time your crawfish for about two minutes, shut off fire, and remove it from the burner. Then drop some crushed ice on top of the crawfish for about 25 minutes. It is a good idea to try one every five minutes or so to keep the crawfish from getting too spicy for your taste.
Rise a loaf of frozen bread. Heat vegetable oil to 270° or where you do doughnuts. Put powdered sugar in a bowl; add almond extract and boiling water to make right icing consistency. In another bowl, mix equal amounts of brown sugar, granulated sugar and cinnamon. In a third bowl, put in powdered sugar. Pull off a piece of bread; stretch and drop in oil. Turn and brown on both sides; take out and drop in icing or whatever sugar you want.
Mix powdered sugar, Marshmallow Creme, almond and vanilla. Knead until stiff. Shape into rolls and freeze. Melt caramels and 2 tablespoons water in double boiler. Dip rolls in caramel and immediately roll in chopped pecans.
Pat chicken dry with paper towels. Cut into strips 1/2-inch wide by 3-inches long. Stir soy sauce, rice wine, chicken stock, sugar, cornstarch, ginger and garlic together. Place chicken in marinade, turning to coat. Marinate at least 1 hour, turning chicken after half an hour. Remove chicken from marinade and drain on paper towels. Beat egg slightly with 1/2 teaspoon water. One by one, dip chicken pieces in egg and roll in almonds to coat. Let almond coated pieces set 15 minutes.
Wash greens, discarding stems. Pat dry and tear into bite size pieces to make about 6 cups. Place greens in large bowl. Add onions and freshly ground pepper. Cover and chill thoroughly. At serving, cook bacon in deep skillet until crisp. Slowly stir in vinegar, lemon juice, sugar and salt. Add dandelion mixture. Toss until leaves are coated and slightly wilted (not cooked), 1 to 2 minutes. Sprinkle with chopped egg.
Spray Bundt pan with nonstick spray. Layer a few pecans on the bottom and sprinkle some cinnamon and sugar on top. Cut each biscuit in fourths. Roll each piece in cinnamon/sugar mixture thoroughly in pan. After doing can, sprinkle butter and more pecans. Layer more biscuits, butter and pecans. Pan should be half full. Bake at 350° for 30 minutes. Cool and dump onto plate.
Cream butter and shortening; gradually add sugar, beating well at medium speed. Add cream cheese, beating well until light and fluffy. Alternately add flour and eggs, beginning and ending with flour. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and let cool completely on a wire rack.
Stir together flour and salt. Cut in shortening to a crumb consistency. Sprinkle water onto mixture. Toss with fork until all is moistened. Form dough into a ball. Roll out onto a lightly floured surface to approximately 1/8 inch thick. Place into a 9-inch pie plate; crimp edges. Prick bottom and sides with fork several times. Bake at 450° for 10 to 15 minutes or until golden brown. Set on rack to cool.
Slowly mix cornstarch with bacon and water, cooking until thick. Great with lettuce, dandelion or endive. Dandelion or endive should be added to hot mixture and set awhile before serving.
Cream butter, then cream in sugar. Add vanilla and egg, then add dry sifted ingredients. Force through cookie press or chill. Roll and cut. Bake at 400° until set, not brown, 8 to 10 minutes. Yields 4 dozen.
Cook bacon in a large skillet until crisp; remove bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon and set aside.
Mix cake, following directions on box. Bake in 2 (9-inch) pans. When cool, cut each layer in two, making four layers. Mix in the following order in a large punch bowl: One layer of cake (crumbled), sliced bananas, 1 cup pineapple and 1 cup strawberries. Repeat, using another layer of cake. Once 2 layers are done, sprinkle with 1/2 of pudding mixture and 1/2 of Cool Whip. Repeat, using the other 2 layers of cake. Top with rest of pudding mixture and Cool Whip. Put nuts (chopped) on top and cherries, if desired.
Combine in saucepan both sugars, water, corn syrup, vinegar and salt. Turn control to highest setting to bring mixture to full boil, stirring constantly. The second the mixture boils, turn the control to "off." Let stand for 3 minutes without lid. Do not stir during these 3 minutes. Immediately stir in vanilla, butterscotch morsels and pecans. Stir until morsels are dissolved. Drop by spoon on wax paper. It will look thin. Work fast and have everything ready because this hardens fast.
With sharp knife, cut top from bread, set aside. Hollow loaf, leaving a 1 1/2 to 2 inch thick shell; cut removed bread in cubes (see note), set both aside.
Mix 1/3 Velveeta, 1/3 Cheddar and 1/3 sauce. Alternate layers. Bake at 350° for 30 minutes. Serve hot with chips (nachos).
Cook pasta until tender and drain. Mix all ingredients together. Put in refrigerator until chilled.
Combine the sugar, flour and salt in heavy saucepan. Mix well, using the back of the spoon to break up any small lumps of flour. Add the egg yolks but don't mix yet. As you gradually add the milk, stir yolks into the dry ingredients until you get a smooth mixture. Cook over medium to medium-high heat, stirring constantly, for about 5 minutes, or until thickened. Remove from the heat. Stir in the vanilla, butter, and coconut. Pour into the baked pie shell. Preheat oven to 350 degrees for browning the meringue.
Combine all ingredients and put in baking dish. Top with crushed potato chips. Bake at 350° for 30 minutes.
Cream shortening, sugar, and molasses. Add in salt, nutmeg and cinnamon, mix well.
Put the bread in the toaster. Push the button down. When it's done, it just pops up. Put butter and cinnamon on it. Then you eat it.
Microwave: Microwave margarine in 4-quart bowl or casserole on High 1 minute or until melted. Add sugar and milk; mix well. Microwave on High 5 minutes or until mixture begins to boil. Stir after 3 minutes. Mix well; scrape bowl. Microwave 5 1/2 minutes; stir after 3 minutes. Gradually stir in chocolate until melted. Add remaining ingredients; mix well. Pour into greased 9 x 9-inch or 13 x 9-inch pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Put strawberries in blender container. Blend until smooth; add milk. Cover and blend. Add ice cream and process. Pour into glasses.
Beat egg whites, vanilla and cream of tartar until soft peaks form. Gradually add sugar. Beat until stiff peaks form and all sugar is dissolved. Spread the meringue on top of pie. Put in oven and brown lightly.
Melt shortening and chocolate. Beat eggs well. Add sugar. Blend in melted mixture. Add dry ingredients, sifted together. Add vanilla and nuts; mix well. Grease pan. Bake 30 to 35 minutes at 350°.
Cover bottom of frying pan with olive oil. Add garlic, peppers and pine nuts. Saute until pine nuts are golden. Add basil.
Prepare jello as directed on package. Refrigerate until party congealed.	Stir in remaining ingredients and refrigerate until congealed.
Dissolve Jell-O in sour cream.	Add drained fruit and marshmallows. Fold in Cool Whip. Chill overnight.
Drain fruits, reserving syrup. Add water to syrup to make 2 cups. Heat in a saucepan. Add jellos; stir to dissolve. Blend in cream cheese in blender on low speed. Add fruits and nuts. Add cake mix; stir all together. Pour in pan and chill. Freezes well.
Boil chicken and debone. Save about 1 pint of broth (skimmed). Saute onion and bell pepper in 1 tablespoon butter for 3 to 5 minutes in a large skillet or heavy pan. Add soups, Ro-Tel and enough of the broth to make a medium sauce. Add the chicken and seasonings (salt, pepper and garlic). Boil 2 minutes. Crumble enough Doritos to cover the bottom of a 9 x 13-inch pan about 1/2-inch thick. Pour chicken mixture over the Doritos and sprinkle cheese on top. Bake at 350° for 20 to 25 minutes, until cheese is melted and mixture is bubbling. Good with Mexican potatoes and beans.
Combine cake mix, egg whites, oil, milk and 1 can coconut in mixer bowl; mix well. Spoon into greased and floured 9 x 13-inch cake pan. Bake at 350° for 20 to 25 minutes or until cake tests done. Punch holes in warm cake. Pour cream of coconut over top. Cool.
Add all ingredients together and mix well. Let set in refrigerator at least 2 hours. Serve with Club crackers.
Drain liquid from cherries and pineapple into saucepan with 2 packages of jello. Bring to a boil. Set aside and add cream cheese. Melt cream cheese. Add cherries, pineapple and nuts and then add Coke. Let jell.
Heat oven to 350°. Place meat in ungreased 9 x 9 x 2-inch square or 2-quart casserole dish. For stuffing, combine croutons, celery and onion in bowl. Add butter and 1/2 cup water; toss until croutons are moistened. Reserve about 1 1/2 cups stuffing; spread remainder over meat. Blend soup and 1/4 cup water. Pour over stuffing. Top with reserved stuffing. Bake, uncovered, 30 minutes or until heated through.
Melt butter or margarine. Blend in flour, then continue adding ingredients (half and half, garlic, cheese, tomato sauce, broccoli and mushrooms). Mix well. Simmer for about 1 hour, until thick. Add cooked, drained pasta.
Beat all together for 2 minutes. Pour in lightly greased pan. Bake at 350 degrees for 50 minutes.
In a 10-inch skillet, heat bacon fat or oil. Add cabbage, salt and pepper. Toss several times or until cabbage is coated with fat. Cook, covered, about 3 minutes.
Use 1 1/2-quart casserole dish. Combine first four ingredients. Place in microwave and bring to a boil, about 1 minute and 45 seconds. Continue to boil 2 minutes on High. Remove and stir in soda. Place corn in grocery bag. Pour syrup over corn.
In large bowl (preferably a punch bowl), add frozen fruit, fresh bananas, fresh strawberries, pineapple and pineapple juice. Let stand 20 minutes, then serve. Great at barbecues.
Drain beets, reserving liquid. Pour beet liquid into a 1-cup glass measure and add enough water to make 1 cup of liquid. Combine sugar, cornstarch, salt, pepper, and vinegar in a 1-quart microproof casserole or bowl. Stir in beet liquid. Cook uncovered, on High (maximum power) for 2 1/2 to 3 minutes, stirring occasionally, until mixture thickens and is clear. Add beets and stir lightly. Cover and cook on High (maximum power) for about 3 minutes, or until beets are hot.
Dissolve jello in the hot water. Let set until cool. Whip in the mayonnaise. Add vegetables. Pour into oblong dish or individual molds. Refrigerate until set.
Combine Pet milk, mustard, Velveeta, salt, pepper, seasoned salt and Worcestershire sauce in saucepan. Over low-medium heat, melt cheese to make sauce. Pour mixture over ham and potatoes. Bake about 20 minutes at 350° until casserole bubbles. Let cook about 20 minutes to allow to thicken. Makes 8 moderate servings.
Cut hot dogs into 3 pieces. Add barbecue sauce, brown sugar and water. Mix well. Bake in 350° oven for 35 to 45 minutes. You may use mini hot dogs (2 1/2 to 3 pounds).
Wash pork chops. Add salt and pepper to taste. Lay pork chops in bottom of pan. Prepare stuffing according to directions on box. Put stuffing on top of pork chops. Heat can of mushroom soup and water together. Bring to boil. Pour soup over pork chops and stuffing. Cover with foil. Cook about 1 1/2 hours at 350°. Use 13 x 9-inch pan.
Cook broccoli using package directions; drain. Melt butter; blend in flour, 1/2 teaspoon salt and dash of pepper. Add chicken broth; cook and stir until mixture thickens and bubbles. Stir in cream and wine.
Saute onion and garlic in butter over medium heat. Stir in meat and brown. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes. Stir in soup; simmer, uncovered, 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve in ring of poppy seed noodles on hot platter. Garnish with parsley bouquet.
Cook ground beef and onions; drain. Add listed ingredients and pour half into 13 x 9-inch pan. Layer with cheese. Pour remaining half of mixture over cheese. Bake at 350° for 1 hour.
Leave nuts and dates whole, do not chop. Drain cherries; add dates, cherries and nuts. Cook fruit and nut mixture with flour. Beat eggs and add vanilla. Mix egg mixture with flour mixture (easiest to do with your hands). Spoon mixture into 3 (8 1/2 x 4 1/2 x 2 1/2-inch) greased pans. Bake at 325° for 1 hour. Slices better if stored for a while.
Beat eggs and sugar until light colored. Add oil until well blended. Sift dry ingredients together and add to egg mixture. Beat 2 minutes. Add nuts, vanilla and squash (squeezed in paper towel). Mix thoroughly. Pour batter into well-greased and floured tube pan. Bake at 350° for 1 hour and 20 minutes. Blend 1 cup powdered sugar plus 1 tablespoon milk until smooth. Drizzle over cooled cake.
Boil chicken until done but do not overcook. Drain; set aside. In frying pan, add oil, garlic and ginger. Saute 1 1/2 minutes. Add chicken; continue to saute over low heat 2 to 3 minutes longer. Add sugar and soy sauce. Mix well. Simmer 45 minutes to 1 hour or until thick.
Boil the first 8 ingredients a few minutes. Remove from heat; add Miracle Whip. Will last 2 weeks if sealed in a jar in refrigerator.
Fry Owens sausage; crumble in large skillet. Add some margarine. Cook sausage until brown. Add the frozen hash brown potatoes, salt and pepper. Cover. Cook 10 minutes. Stir well on medium heat. Cook until done. Beat eggs well and stir in potato mixture.
Chop pecans. Sprinkle on bottom of a 9 x 13-inch pan. Sprinkle coconut on top of pecans. Mix cream cheese, margarine and sugar. Set aside. Mix cake mix according to directions on box and spread on top of pecans and coconut. Spread cream cheese mixture on cake mix. Bake at 350° for 50 minutes. Cool and cut into squares and serve.
Cream the sugar and oil. Add eggs, one at a time, beating well after each addition. Add remaining ingredients. Beat. Pour into greased and floured pan. Bake at 350° for 35 to 40 minutes. Put on your favorite icing.
Halve eggs. Mix together yolks, bacon, onions, mustard and mayonnaise and salt and pepper to taste. Spoon into egg white halves. Sprinkle with paprika and top with olive halves.
Chop vegetables, mix all ingredients and let stand several hours in the refrigerator. Will keep for a week
Mix all ingredients. Top with tomato sauce and bake about 1 hour in moderate oven at 350°. Serve with tossed green salad and garlic bread. Serve sherbet for dessert.
Roast ham/pork in a warm oven, 325° for 1 1/2 hours. Saute onion in oil. Add sauerkraut and cook for 5 minutes. Add stock, cover and simmer for 20 minutes. May thicken with cornstarch. Serve with sliced ham.
Cut meat into cubes. Coat heavy pan with cooking spray; add oil. Place over medium-high heat. When oil is hot, add meat; cook until well browned, turning to cook on all sides. Reduce heat to medium-low; add onion and cook until onion is tender and lightly browned. Stir in beer, spices, carrots and mushrooms; bring to a boil. Cover; reduce heat and simmer 1 to 1 1/2 hours. Combine cornstarch and water; stir until blended. Stir into meat mixture. Cook uncovered 10 minutes, stirring occasionally. Remove bay leaves before serving. Serves 4.
Mix together and add a couple of teaspoons of margarine. Bake at 350° for 45 minutes. Don't overcook.
Brown steak. Add 1 1/2 cups water, soy sauce, sugar, pepper and garlic. Cover and cook slow for 45 minutes. Add carrots, green peppers, mushrooms and water chestnuts. Cook 15 minutes longer. Use cornstarch and water to thicken liquid for gravy. Serve over cooked rice or noodles.
Combine 4 ingredients using pineapple juice to make dip right thickness. Dip any fruit that you wish.
Sift together flour, sugar, baking soda and salt. Add fruit cocktail and egg. Pour into well-greased 9 x 13-inch pan. Sprinkle brown sugar and nuts on top. Bake in moderate oven at 350° for 60 minutes. Delicious served with whipped cream.
Saute hamburger and garlic in oil. Add tomato sauce, tomatoes, salt and oregano. Simmer for 20 minutes. Cook noodles and drain. Alternate layers of noodles, Mozzarella cheese, cottage cheese, meat sauce and Parmesan cheese, ending with sauce and Parmesan cheese. Bake at 375° for 1 hour. This fills a 13 x 9-inch baking pan.
Cook carrots in small amount of boiling water until tender. Combine remaining ingredients and cook over low heat until thick and bubbly. Pour over hot carrots and stir gently to coat carrots. Serves 4.
In bowl mix first 4 ingredients well. Melt oleo in pan you are going to bake cobbler in. Pour any fruit, peaches, blackberries (my favorite), cooked apples etc. over oleo. Pour the milk, flour etc. over fruit. Bake at 350° for 35 to 40 minutes. Can top with Cool Whip or eat plain.
Combine butter and sugar in mixer bowl; mix well. Beat in egg. Fold in undrained pineapple and whipped topping. Arrange 1 layer of vanilla wafers in a 9 x 13-inch dish. Spread pineapple mixture in prepared dish. Crush remaining vanilla wafers. Sprinkle over top. Chill overnight. Yields 12 servings.
Add flour to cooked sugar mixture, eggs, vanilla and nuts. Bake in a 9x13-inch pan at 350 degrees for 30 minutes.
Combine all ingredients and mix well. Place mixture over chicken and cover dish. Bake at 375° for about 1 1/2 hours or until done. Uncover for at least 15 minutes of baking unless juices have cooked down to almost nothing. Serves 4.
Mix cornstarch, sugar and salt. Add beet juice and orange juice. Cook until thickens. Add beets and butter. Cook 10 minutes. Makes 4 servings.
Mix cake mix according to package. Pour 1/2 mixture into greased and floured 9 x 13-inch pan. Bake at 350° for 15 minutes.
Heat oven to 350°. In 3-quart casserole, combine first four ingredients; mix well and bake. Prepare noodles according to package directions. Drain; toss with butter. To serve, spread noodles on a large platter and top with stew. Serves 4 to 6.
Melt chocolate according to package directions. Stir in cranberries and walnuts. Drop by spoonfuls onto wax paper. Let it set until dry.
In a bowl, combine lemonade concentrate, soy sauce, salt and pepper. Dip chicken pieces in lemonade mixture. Put pieces on the grill over medium hot coals. Grill for about 30 minutes. Keep on turning pieces until done. Before they are done, brush mixture on chicken pieces frequently for last 10 minutes.
Beat eggs until fluffy. Gradually beat in oil and sugar. Add grated zucchini, cinnamon, salt, baking soda and baking powder. Mix well. Gradually blend in flour, mixing well after each addition. Add walnuts if desired. Pour into greased 3-quart Bundt pan or 2 loaf pans (3/4 full). Bake in 350° oven for 1 to 1 1/2 hours.
Mix first 4 ingredients together and place in baking dish. Top with butter. Bake at 350° for 30 minutes.
Cut chicken into small pieces. Sprinkle about 2 teaspoons minced garlic and dry parsley on chicken. Squeeze 8 lemons and pour lemon juice to cover chicken. Let stand as long as possible (at least 20 minutes; better overnight). Melt butter in skillet (might need 2 skillets). Throw chicken and juice into pan and cook on highest heat, then lower to medium. Cut up garlic cloves and throw into pan. Do not brown. When cooked, remove garlic and serve with fresh chopped parsley.
Shred Sea Stix in blender. Soften cream cheese and cream. Add remaining ingredients and mix well. Add Sea Stix.
In bowl, combine soup, mustard, Worcestershire sauce; blend well. Set aside. In another bowl, lightly beat egg. Add bread crumbs, onions, salt and pepper. Take 1/4 cup of soup mixture and add to ground beef; mix well. Shape into 6 patties. In large skillet, brown patties with oil. Combine remaining soup with water. Pour over patties. Cover and cook over low heat for 15 to 20 minutes or until meat is done. Remove and sprinkle with parsley.
Arrange scallops in broil proof baking pan. Sprinkle with your favorite bread crumbs, seasoned or not. Melt 1/2 stick butter per pound of scallops and pour over crumbed scallops. Broil 10 minutes fairly close to heat.
Combine celery, onion, butter or margarine and hot tap water. Add to stuffing mix, chicken or turkey and water chestnuts, then mix together soup and cream of chicken with milk. Put 1/2 of the stuffing mixture in bottom of 9 x 13-inch baking dish. Add chicken or turkey and sliced water chestnuts. Layer last 1/2 of stuffing mixture on top. Pour over milk and soup mixture. Bake at 350° for approximately 45 minutes.
One and one-half hours before serving: Drain liquid from artichokes into 1-quart saucepan. Drain liquid from second jar and discard. Finely chop artichokes and set aside. Grease a 12 x 8-inch baking dish. Cook minced onion in artichoke juice until tender. Beat eggs with a fork in medium bowl. Stir in cooked onion, chopped artichokes, Mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate.
Cook pepperoni in skillet and drain on paper towels. Combine pepperoni and cheese in ovenproof pan. Chop tomatoes and add to pan. Include juices left on cutting board but not the juice drained from the can. Sprinkle on Italian seasoning. Mix thoroughly. Heat in a 350° oven about 10 minutes, or until cheese is melted. Lightly toast pita pocket, open and fill with mixture.
In a mixing bowl, whisk together the sour cream, mayonnaise, sugar and vinegar. Toss in the broccoli slaw and carrots. Mix to combine well. Season to taste with salt and pepper. Cover and chill for 2 hours or overnight.
Mix the first four ingredients and heat just until Crisco is melted. Add 1/2 cup milk. Mixture should be just warm, then add yeast. Beat well until yeast is dissolved. Add well beaten eggs; beat well. Add 3 cups flour and 1 cup wheat flour. Let raise 3 hours. Knead. Roll about 3/8-inch and cut in desired shapes. Put on greased cookie sheets. Let raise about 2 hours. Bake at 350° for 10 to 12 minutes.
Mix first 3 ingredients together. Bring water and sugar to a boil and thicken with paste. (Let cool.) Put in 3 cups of blueberries and pour into cooled pie shell.
Dissolve yeast in lukewarm water. Sift together all dry ingredients. Cut in shortening until it is coarse crumbs. Add buttermilk	and yeast water. Stir quickly with fork until soft dough is formed. Turn out on lightly floured surface and knead 10 to 12 times. Roll	out 1/2-inch thick; cut. Bake at 450° for 10 to 12 minutes.
Mix all ingredients together in dish. Top with Ritz crackers, crushed. Pour 1 stick margarine over this and bake at 350° for 30 minutes. Top with Cool Whip (optional).
Combine and put all ingredients in a casserole dish. Bake at 350° for 1/2 hour.
Brown meat and onion together. Drain off fat. Add soup and heat again. Add sour cream. Serve over cooked macaroni or noodles.
Cream the margarine and sugar in a mixer bowl until light and fluffy. Blend in eggs, 1 at a time. Stir in bananas. Add dry ingredients alternately with sour milk and pecans, mixing well after each addition. Pour in greased and floured loaf pan (9 x 5-inch). Bake at 350° for 1 hour.
Combine lentils (rinsed and drained), 2 teaspoons salt, bay leaf and water. Boil, then simmer 45 minutes. Brown hamburger with onion, parsley, garlic powder, marjoram, salt and pepper. Combine with lentils. Add tomatoes, carrots and celery. Bring to a boil. Cover and simmer 30 minutes. Makes 3 1/2 quarts.