HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 12-inch skillet, melt 2 tablespoons butter over medium-high heat. Add carrots, leeks, zucchini and mushrooms. Cook, stirring, 5 minutes. Reduce heat to low, cover and cook until carrots are crisp-tender, about 5 minutes longer. Remove vegetables to a plate and cover with foil to keep warm. Add remaining 2 tablespoons butter and oil to same skillet and heat unti hot over medium-high heat. Add shrimp and season with salt and pepper. Cook, stirring, 2 to 3 minutes, until shrimp turn pink and are loosely curled. Remove to a plate. Add wine and cream to skillet and boil over medium-high heat, stirring occasionally, about 5 minutes to reduce and thicken sauce slightly. Stir in Dijon and Pommery mustards, shrimp and vegetable mixture. Heat through, about 2 minutes. Garnish with snipped chives.
Cook and stir on low heat the cheese, tomato soup, taco seasoning and Ro-Tel. Add ground beef and rice. Put over chips.
Add red pepper to sifted flour. Work margarine and cheese together. Work in flour and Rice Krispies. Form into very small balls. Place on a cookie sheet. Press each ball flat with the tines of a fork that has been dipped in flour. Bake at 350° for 12 to 15 minutes. Cool just slightly before removing from pan.
Line bottom of 9 x 13-inch baking dish with cookies. Mix pudding as directed on package, adding 1 teaspoon anise for each package.
Partially freeze steak. Slic across grain in 2 x 1/4-inch strips. Brown steak in oil in a skillet over medium-high heat for 4 to 6 minutes. Add beef broth and next 4 ingredients. Simmer 5 minutes or until vegetables are crisp-tender. Combine cornstarch, sugar and soy sauce, stirring well. Add to beef mixture. Bring to a boil for 1 minute, stirring constantly. Remove from heat, add tomato wedges and toss gently. Serve over hot cooked rice.
Melt caramels with water and butter. Add pecans and vanilla. Drop by teaspoons onto buttered or Pam sprayed wax paper. Chill.
Dissolve Jell-O in 1 cup boiling water. Add 1 cup cold water. Add thawed strawberries, diced bananas and pineapple. Pour 1/2 of mixture into mold or glass dish. Place in refrigerator to gel. Leave the remaining mixture at room temperature. Whip cream. Beat cheese and sugar together, fold in whipped cream. Beat cheese and sugar together, fold in whipped cream. When mixture in refrigerator gels, spread cream mixture over it. Chill. Carefully spoon on the remaining half of fruit mixture. Return to refrigerator to chill and set.
Blend cheese and butter; work in flour until stiff dough is formed; chill overnight. Drain cherries, reserving 1/4 cup liquid. Combine cherries, reserved liquid and brandy; chill overnight.
Boil squash until tender; drain. Let stand for 8 minutes. Saute bell peppers and onions. Beat eggs separately in bowl. Save enough cheese to top casserole. Combine all ingredients with squash, mixing well. Pour into large casserole dish or large baking pan. Bake at 350° until done or brown.
Preheat oven to 375 degrees. Unroll crescent rolls and press into a 10 X 15 inch pan. Seal perforations by rolling or pressing dough and push up the edges to form a crust. Bake 10 to 12 minutes or until light golden brown. Mix mayonnaise, sour cream and soup mix. Drain spinach, squeeze out all the water and add to mix. Drain artichokes and water chestnuts, chop and add. Mix in feta cheese and garlic. Spread spinach mixture evenly over crust. Grate Parmesan cheese over the top. Bake 10 - 12 minutes or until heated through. Remove from oven and cut into squares.
Mix all ingredients with enough milk to give a pancake batter consistency. Drop by large spoonfuls into hot oil. Cook until browned. Bon Appetit, Bill.
Boiling fish is a favorite way of preparing and serving fish in Denmark. Usually only large fish are cooked this way, but slices of large fish, such as salmon, pike, halibut or carp are also excellent. You should have a rack with 2 handles so the fish can be lifted out of the water without breaking it. You can tie a cloth around it before it cooks. Wash the fish well; sprinkle with salt and let stand a few minutes. Lay on rack or tie it in a cloth, then drop it in cold water to which has been added salt and 2 tablespoons vinegar; bring to quick boil, then simmer slowly until done. Test it with a toothpick for tenderness. Serve with lemon sauce and parsley potatoes.
In a 2 cup measure, put drained clams and enough water to make two cups. Cook garlic in oil until lightly browned. Discard garlic. Add butter and clam juice. Heat to near boil. Add clams and heat through. Do not boil. Add salt to taste and 2 Tbsp. chopped parsley. Serve over spaghetti or noodles.
Mix and put in unbaked pie shell. Bake 45 minutes at 325°.
Preheat oven to 350°. Combine sugar and butter in large mixing bowl. Beat at high speed until creamy, scraping bowl occasionally. Add eggs, beating until blended. Stir in flour, cocoa powder, vanilla and salt. Spoon into a greased 9 x 13-inch pan. Bake for 25 minutes or until edges pull from sides of pan. Cool in pan on wire rack. Spread with Marshmallow Creme. Combine chocolate chips and peanut butter in a 2-quart pan. Cook over low heat until blended, stirring constantly. Remove from heat. Stir in cereal. Spread over prepared layer. Chill, covered, until set. Cut into 36 bars. Store in refrigerator.
Mix together water, boxes of Jell-O and box of vanilla pudding. Bring to a boil and remove from heat. Add marshmallows and stir until melted. Add peaches and juice. Pour into dish and chill.
Cream together sugar and butter; add remaining ingredients. Roll in shape of a pecan. Bake at 350° for 8 to 10 minutes. When cooled, roll in powdered sugar.
Cook turkey, celery, garlic powder, salt and pepper in 10-inch skillet. Pour into 13 x 9-inch pan. Top with vegetables. Pour tomato sauce over that. Cover with Mozzarella cheese, then cover with rolled out crescent rolls. Bake at 350° for 30 to 35 minutes. Let stand 5 minutes, then serve.
In the early 1900's, the Labor Day celebration on the "green" was a festive affair on St. Helena Island. Visitors joined the crowd of local islanders for a gala celebration at the picnic ground, known as the "bay or "green". Tables and concession stands, set up	by individuals from Lady's Island and St. Helena Island, featured delicacies such as red rice, Hoppin' John (or peas cooked with rice), fish, crab, shrimp, fried chicken and ham.
In casserole dish, combine eggs, broccoli, soup, onion, salt and pepper. Mix melted butter and stuffing, then combine with other ingredients. Put in ungreased pan. Bake, uncovered, at 350° for 35 to 40 minutes. Grated cheese can be put on top and melted.
At room temperature, cream onion, cheese and canned cream together. Add more cream, if too thick. Serve with chips.
Grease pans well, then	flour.	Cream butter, margarine and Crisco; add sugar, then eggs. After this	is well mixed, add baking powder, almond extract, flour and then milk. Bake at 325°. Bake until golden brown (toothpick inserted comes out clean).
Cook one fryer; bone 2nd cut into large pieces. Cook one small package spaghetti in chicken broth. Saute in 1/4 cup butter; green peppers, celery and onion. Add pimiento, soups, can milk. Mix all ingredients together and pour into 5-quart baking dish. Top with grated cheese. Bake at 350° for 30 minutes.
Combine the first 6 ingredients in a small mixing bowl. Place chops in glass baking dish. Pour marinade over chops. Cover and place in refrigerator for several hours. Drain chops. Reserve marinade. Heat gas grill to medium setting. Cook with cover down for 7 1/2 minutes on each side. Baste with marinade. Enjoy!!
If you want to frost cake before baking, whip one white of egg stiff. Add 1/2 cup brown sugar. Turn over cake and bake.
Heat milk. Mix sugar, flour and egg yolks. Add from warm milk to make pourable. Pour into hot milk; keep stirred. Remove from heat. Add vanilla. Cool.
Cream butter and sugar thoroughly. Stir in flour and salt. Add nuts; mix well. Form stiff dough into 1-inch balls. Place on ungreased cookie sheet. Bake for 15 minutes at 350°. Roll in powdered sugar while warm.
Mix sugar, cocoa, salt and 3/4 can of milk well. Cook over medium heat to boiling. Continue boiling until when by dropping in a small glass of cold water beads form in glass. Remove from heat. Stir in margarine, peanut butter and nuts. Stir and beat until mixture starts to thicken. Pour onto well buttered cookie sheet. Cut into squares when cool.
Preheat oven to 350°. Soak bread in water. Squeeze out excess water. Combine bread, ground beef, egg, seasonings, onion and 1/2 cup tomato sauce. Mix well with a fork. Shape into a loaf in a shallow pan. Combine remaining ingredients (1/2 cup tomato sauce, brown sugar, vinegar, mustard and water). Pour mixture over meat loaf and bake 1 hour, basting occasionally.
Brown beef and drain. Boil potatoes (sliced) and drain. Layer beef and potatoes. Mix soup with 1/2 can of water or milk, then pour over beef and potato layers. Top with cheese. Bake at 350° for 20 to 30 minutes. Serves 4.
Dissolve jello completely in boiling water; stirring about 3 minutes. Add ice cubes and stir until jello is thickened, about 2-3 minutes. Remove any unmelted ice. Using a wire whisk, blend in Cool Whip; then whip until smooth. Fold in fruit. Chill, if necessary, until mixture will mound up. Spoon into prepared pie crust. Chill 2 hours. Garnish, if desired.
Mix all ingredients in a bowl. Pour into a greased casserole dish. Sprinkle with slightly moist bread crumbs. Bake at 350° for 45 minutes or until golden brown.
Cook the cabbage in 1 cup water and 1 teaspoon salt for 7 minutes. Remove from heat, drain well and place in a 1-quart casserole. Fry the chopped onion until crisp, remove from pan and set aside. Blend the flour and brown sugar into the bacon drippings in the pan. Stir in the beer and vinegar. Add pepper, 1/4 teaspoon salt and the onion; cook lightly until onion is limp. Return the chopped bacon to the mixture. Pour this sweet-sour mixture over the cabbage and cook about 10 minutes in a 350° oven. Makes 4 servings.
Lightly grease a 9 x 13-inch glass baking dish. Equally distribute Macadamia nuts over bottom of dish. Set aside.
Cut cheese into cubes. Put in crock-pot. Add chili when cheese is starting to melt. Keep stirring. Serve with chips.
Place chicken breasts in a large pan, sprinkle with seasonings of cayenne pepper and garlic powder. Cover with onion slices; bake at 400° until chicken is done. Spread picante sauce over chicken and over sauce the grated cheese. Return to oven just until cheese melts. Serve with nacho chips and salad.
Brown hamburger and onion. Season with garlic salt, oregano, salt, pepper and Parmesan cheese to taste. Add tomatoes, tomato paste and water. Let simmer. Put half of the sauce in bottom of a 9 x 13-inch dish, then half of the macaroni. Repeat layers. Sprinkle with Parmesan cheese and sharp cheese. Bake at 375° for 30 minutes.
Cut 5 or 6 peeled apples into small pieces. Sprinkle with 5 teaspoons cinnamon (or to your taste) and set aside. In a large bowl mix ingredients (except apples) until smooth. Pour 1/2 cake mixture into a 10-inch greased and floured tube pan; add 1/2 apple mixture. Add remaining cake mixture to pan and top with remaining apple mixture. Bake at 350° for 1 1/2 hours. Cake will be golden brown when done. Remove from pan immediately and cool. Best served cool or cold.
Boil all ingredients until thick, stirring often. Pour into quart jars and seal. Process in hot water bath for 5 minutes.
Heat oil in large skillet over medium heat. Pound cutlets with a meat tenderizer to flatten them. Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs. Place cutlets into skillet and fry until golden brown (1-2 minutes in each side). Remove the meat from the skillet and drain on paper towels. Keep the meat warm in the oven while you make the gravy.
Heat soup; add cream cheese, stirring, until thoroughly blended. Soak gelatine in 1/4 cup cold water. Add to soup mixture. Blend in mayonnaise. Add remaining ingredients and stir until evenly mixed. Pour into oiled fish or any mold. Place in refrigerator to set. When ready to use, turn out on platter. Serve as spread on crackers or as a salad.
Cook grits in boiling salted water. Meanwhile, melt 1 1/2 rolls of garlic cheese and 1 stick of margarine.
Sift together pumpkin, eggs, milk and butter. In a separate bowl, combine flour, baking powder, salt, sugar and nutmeg. Add dry ingredients to pumpkin mixture. Stir until thoroughly combined. Bake in waffle iron.
Simmer granulated sugar and water together until syrup threads from spoon. Take from stove; add confectioners sugar, cream of tartar and peppermint. Beat until creamy and drop from spoon onto wax paper. For wintergreen flavor, use wintergreen extract and pink coloring, peppermint extract with green coloring and lemon extract with yellow coloring.
Dissolve sugar and salt in boiling water. Add oil. Add matzo meal. Cool. Add eggs, one at a time. Beat thoroughly after adding each egg. Place in greased muffin pans. Bake at 450° until golden brown. Makes approximately 12 large muffins.
Mix all the wet* ingredients with ginger and mix well. Cut vegetables and put them all in the marinating dish with the chicken and marinade. Place dish in the refrigerator for 2 to 3 hours. Mix the marinade every once in a while. Place vegetables and sauce in a tin pan or tin foil. Place it on the top rack or on the side of grill. Grill chicken until done. Serve with white or wheat rice. It's good.
Cut cabbage and potatoes in 1-inch chunks. Mix broth with mustard in a large saucepan. Add the cabbage and potatoes; bring to a boil. Reduce heat and cover; simmer 15 minutes. Add kielbasa; cover and cook 5 minutes or until hot. Serve with mustard. Serves 4.
Cream shortening, sugar and vanilla. Add egg and milk; beat until light and fluffy. Sift dry ingredients together and blend into creamed mixture. Divide dough in half. Cover and chill at least one hour. On lightly floured surface, roll to 1/8-inch thickness. Chill other half of dough until ready to use. Cut in desired shapes with cutters. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes. Cool slightly and remove. Makes 3 dozen.
Boil 4 to 6 chicken breasts. Oil a casserole dish. Line with Doritos (regular flavor). Put a layer of chicken that has been taken off the bone on top of the Doritos. Mix together cream of mushroom and cream of chicken soups with Ro-Tel tomatoes. Pour on top of chicken. Place a layer of Doritos on top and Cheddar cheese. Bake at 350° for about 45 minutes.
Cut each biscuit into four pieces in 1/2 cup sugar and 1/2 tablespoon cinnamon mixture and drop into buttered Bundt pan. In saucepan bring to boil 1/2 cup sugar, white corn syrup, 1 tablespoon cinnamon, butter and nuts. Pour over biscuits and bake approximately 30 minutes at 350°.
Cook, peel and slice potatoes. Combine with celery, onions, green peppers, pimentos and seasoning. Add Dressing. Mix well and chill. Add additional dressing before serving.
Place tomatoes, chili peppers, coriander and salt in blender; blend until smooth. Add sour cream and blend. Set aside. Mix chicken, cream cheese and onion, also salt to taste, if desired.
Cook and stir onion in oil, using 10-inch skillet, until tender. Add all ingredients except tomatoes. Cook and cover over low heat for 10 minutes, stirring occasionally. Add tomatoes. Cover and simmer until green pepper is tender, approximately 5 minutes.
Cut Velveeta into cubes and put into crock-pot or microwave-safe bowl. Add Ro-Tel tomatoes or salsa. Melt together. Serve with nacho chips.
Mix all ingredients together. Pour into 2 greased and floured loaf pans. Bake at 325° for 1 hour or until done.
Mix apples and sugar (let stand). Mix eggs, oil and vanilla. Stir in apples and sugar. Sift flour, soda, salt and cinnamon. Add to mixture. Mix well, adding nuts. Pour into greased and floured 9 x 13-inch pan. Bake in a 350° oven for 1 hour.
Place chicken skin side up in baking dish 11 1/2 x 7 1/2-inch. Combine remaining ingredients. Pour over chicken. Sprinkle generously with paprika. Bake at 350° for 1 to 1 1/4 hours.
Mix first 3 ingredients. Pour into greased Bundt pan. Place in refrigerator to jell. Mix lemon jello and 1 cup boiling water. Add marshmallows and cream cheese. Chill until slightly thickened. Blend mayonnaise, Cool Whip and pineapple. Chill until thick, then spoon over red jello. Mix lime jello, 2 cups boiling water and cold water or ice cubes. When thickened, gently pour over lemon mixture and jell.
Grease an 8 x 12-inch baking dish. Place bread as a liner in bottom of dish. Sprinkle with cheese, then sausage. Mix together eggs, milk, salt, mustard and pepper. Pour over sausage and cheese. Refrigerate overnight. Bake at 350° for 30 to 35 minutes or until eggs are set. Serves 6 to 8.
Salt and pepper ribs. Put in Dutch oven. In small pan combine remaining ingredients. Bring to a boil and simmer for 5 minutes. Pour over short ribs. Cover and bake at 275° for 4 hours or until tender. Spoon off excess fat prior to serving.
Cream butter/margarine. Add sugar and cinnamon; beat well. Add egg yolk; beat well. Sift and add flour. Mix well. Press dough evenly unto greased cookie sheets or 12 x 15-inch pan. Brush with slightly beaten egg white. Sprinkle with cinnamon sugar and pecans. Bake 30-35 minutes at 300°. Cut into squares while warm.
Combine first 5 ingredients in a large bowl. Make a well in center of mixture. Combine water, oil, vinegar and vanilla. Add to dry ingredients, stirring well. Spoon batter into paper-lined miniature muffin pans, filling 2/3 full. Combine cream cheese and next 3 ingredients, stirring well. Stir in chocolate morsels. Spoon about 1 teaspoon cream cheese mixture over chocolate batter. Bake at 350° for 10 to 15 minutes. Yield: 5 dozen.
*Used in flower and root wines because natural yeast is absent in these crops and it helps to carry fermentation further.
Whiz for 3 minutes in blender. Put in bowl. Add remaining ingredients. Stir and chill. Cut a banana in half. Use a corn dog stick or fork. Roll banana in carob mixture. Then roll in coconut, peanuts, walnuts or anything else you desire. Place on tray covered with wax paper and freeze. Take out and let the kids or grown-ups have fun. Delicious treat and low-fat.
Dissolve yeast in warm water. Add shortening, sugar and 1 1/2 cups flour. Beat 2 minutes at medium speed. Gradually add, by hand, rest of flour. Makes a soft batter. Let rise about 30 minutes. Punch down. Beat 25 strokes. Knead lightly. Spread in greased pan; let rise again. Bake at 375° for 1 hour. Makes 1 loaf.
In large bowl, toss zuchini with carrot and green onions. In a small screw-top jar, combine remaining ingredients; cover and shake well. Pour over vegetable mixture and toss to combine. Cover and chill several hours or overnight.
Heat first 4 ingredients until dissolved. Bring to a rolling boil and cook for 1 minute. Set off heat and add vanilla. Beat until right consistency to spread. Spread on cooled cake layers.
Preheat oven to 350°. Butter a 2-quart casserole dish. Beat egg whites until stiff; set aside. In casserole dish, beat egg yolks with cream. Stir in flour, sugar, salt and pepper. Add corn and butter and mix. Fold in egg whites. Pour into prepared pan and sprinkle top with paprika; bake for 45 to 60 minutes.
Break pretzels into bite size pieces. Place in a 9 x 13-inch pan. Melt butter and add onion soup mix. Stir well. Pour over pretzels and mix well. Bake at 350° for 15 minutes, stirring every 5 minutes. Let cool completely. Store in tightly closed container.
Mix and cook together the first 5 ingredients. Add eggs and lemon extract; cook a little bit more. Cool and pour into baked pie crust. Beat egg whites; add 2 tablespoons sugar. Put on top and brown in hot oven.
Beat together cream cheese and sugar. Add peanut butter and beat in well. Fold in 2 cups Cool Whip and spoon into pie shell. Top to taste with more Cool Whip. Refrigerate several hours before serving. Makes one 9-inch pie.
Mix all ingredients and place in 2 greased 9 x 5-inch loaf pans. Start in cold oven. Bake 60 to 70 minutes. Butter top 15 to 20 minutes before done.
Saute in olive oil onion, celery, garlic and poultry seasoning. Mix with bread.
Butter 8 x 8-inch pan. Slice peaches and put in the bottom of the pan. Cut bread into 5 finger slices and put on top of the peaches. Mix butter, flour, sugar and egg. Pour over bread. Sprinkle with a little cinnamon. Bake at 350° for 40 minutes.
Mix together all dry ingredients. Add other ingredients, mix thoroughly and store in covered bowl in refrigerator. Do not mix second time. Fill muffin cups and bake at 400° for 20 minutes. May add any fruit variation. Will keep well in refrigerator for up to 6 weeks.
Boil Jell-O, water and pineapple for 3 minutes. Add marshmallows, pecans, cottage cheese and whipped cream. Cool in icebox.
Break cauliflower into sections. Cook for 10 minutes in boiling water, which has been salted. Drain well. Combine cauliflower with 2 tablespoons margarine, onion, cheese, sour cream and salt. Spoon into a 1 1/2 quart casserole. Melt remaining margarine and toss with bread crumbs. Sprinkle over the cauliflower mixture. Bake at 350° for 30 minutes or until heated through. Yield: 10 to 12 servings.
Melt butter in a 9 x 13-inch pan. Sift flour, sugar, baking powder and salt into a bowl. Add milk and corn. Stir until soft dough is formed. Turn out on a well floured board or pastry cloth. Knead about 15 times. Roll out in a rectangle 1/2-inch thick. Cut into 1-inch strips and then into 24 pieces. Roll in the melted butter and arrange in the pan. Bake at 450° for 20 to 30 minutes.
Crush taco chips into 9 x 13-inch dish. Brown ground beef; season with envelope taco seasoning. Add refried beans to beef; mix well. Then add layer of meat and chips, then 1 layer thick of shredded cheees. Add 1 layer of sour cream. Bake 15 minutes at 350°. Leave set 5 minutes before eating. Add 1/2 head of chopped lettuce, chopped tomatoes and chopped black olives. Add more Cheddar cheese sprinkled on top; serve.
Melt butter in a large pot. Add onion and celery; saute about 10 minutes. Add peppers and shrimp; saute 15 minutes more until shrimp are done. Remove from heat. Add flour and sauce mixes; stir well to get out the lumps. Add 1 quart of milk. Return to low heat and bring to a simmer slowly, until it thickens. Add more milk; thin out if necessary. Add parsley at the end of cooking. Serve over rice.
Cook broccoli as directed on package. Place in casserole dish and cover with slices of Velveeta cheese. Melt butter and combine with crumbled Ritz crackers. Cover casserole and bake at 350° for approximately 30 minutes or until cheese is melted and crackers are browned.
Melt shortening in saucepan; add sugar and stir until dissolved. Cool 2 to 3 minutes. Add eggs, one at a time, beating after each. Sift flour with salt and baking powder. Add to first mixture. Add vanilla, water and nuts or coconut. Turn into greased 8 x 12-inch pan. Bake 30 to 35 minutes or less in a 350° oven.
Cook chicken until tender. Remove meat from bones. Reserve broth; cut chicken into small pieces and place in a 13 x 9 x 2-inch pan. In a saucepan, mix and bring to a boil the reserved broth and soup. In another bowl, combine margarine, pepper, salt, flour and buttermilk. Mix thoroughly to form batter. Pour broth mixture over chicken. Spoon batter over top. Bake at 425° for 25 to 30 minutes.
Mix together. Bake in 3 layer cake pans at 325° for 15 to 20 minutes. Cool before icing.
Fry bacon. Remove from fat. Add onions and green pepper. Fry until slightly browned. Pour in soy sauce. Stir. Combine rice and meat. Add to onion mixture. Salt and pepper to taste. Heat. Add unbeaten egg and stir until blended well with rice. Crumble bacon over top.
Pound chicken. Season with salt. Place ham and cheese on each. Tuck in sides and roll, pressing to seal. Coat with flour. Lightly brown in butter; place in a baking dish. Stir mushrooms, water, wine and Heinz 57 sauce in butter in skillet. Heat and pour over chicken. Bake at 350° for 1 hour or until tender. Thicken sauce and serve with rice.