HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare pastry. Roll out and line a casserole dish with dough. Melt butter. Add flour and seasoning. Cook over low heat, stirring constantly, until smooth. Add liquids and cook slowly until thickened. Add chicken and vegetables. Pour mixture into pastry lined casserole dish. Top with remaining pastry. Pinch edges together. Cut some vents in top crust. Bake at 425° for 35 to 40 minutes.
Combine macaroni, 2/3 of the cheese, milk and egg. Pour into a 1-quart casserole dish covered with remaining cheese. Bake in a 350° oven (preheated) for 30 minutes, uncovered.
Beat all ingredients until creamy. Use food coloring to decorate, if desired. This icing is used for decorating special cakes such as birthday, etc.
Cook onions and green pepper in butter about 5 minutes. Stir in pimentos and cornstarch. Add milk and cook until thickened. Add potatoes. Pour into 1 1/2-quart casserole; top with cheese. Bake at 350° for 30 minutes. Note: Can be made and refrigerated. Bake before serving.
Wash okra and pack in pint jars. Add the hot peppers and the garlic. Put a tsp. of the dill seed over the okra in the jars. Heat the vinegar, 1 Tbsp of dill seed and salt in a sauce pan. Pour hot mixture over okra and seal the jars.
In a pan, combine sugar, cornstarch and salt. Pour reserved cherry juice in measuring cup and add enough water to measure 2 cups. Gradually stir water into sugar mixture. Bring to a boil, stirring constantly for 5 minutes or until thickened. Cut cherries in half or quarters. Add cherries once mixture has thickened. This can be made ahead and reheated just before serving. Makes about 4 cups.
Mix pretzels, butter and sugar together. Spread in 13 x 9 x 2-inch pan. Bake at 400° for 8 minutes. Mix cream cheese, sugar and Cool Whip together. Spread over pretzel mixture. Mix Jell-O, 2 cups of boiling water and frozen strawberries together. Let it stand until it is thick and strawberries are thawed. Then pour it over cream cheese mixture. Cover and refrigerate.
In a 5 quart cast iron dutch oven, melt butter over medium heat. Add onions, celery, bell peppers, garlic and bay leaves. Saut 3 - 5 minutes or until veggies wilt.	Add half of the crawfish tails and tomato sauce and blend into mixture. Spoon in flour to form a roux. Slowly add stock or water. Bring to low boil and reduce heat to simmer for 30 minutes. Stir occasionally. After 30 minutes, add remaining crawfish, sherry, green onions, parsley and thyme.	Cook additional 5 minutes. Salt and pepper to taste. Serve over rice or pasta. Add Louisiana pepper sauce at your own peril. Serves a bunch.
Preheat oven to 400°. Dissolve yeast in 1/2 cup of water and add 1 teaspoon of sugar. Cream shortening and 2 tablespoons of sugar. Add yeast mixture, 2 teaspoons of salt, 2 cups of lukewarm water and flour. Put in refrigerator and pinch off as needed. Let rise about 2 hours and bake approximately 15 minutes or until golden brown.
Cream butter, add next 4 ingredients and work with fingers until well blended. Pinch off bits and roll into balls. Bake on lightly buttered cookie sheet for 10 minutes in a preheated oven at 375°, while hot roll cookies in confectioners sugar.
Spray 2 (9-inch) round baking pans. Preheat oven to 350°. In a large bowl, combine flour, cornstarch, baking powder and salt. In a medium bowl, using a wire whisk, stir sugar and milk until blended. Add egg whites, corn syrup and vanilla. Stir until thoroughly blended. Do not beat egg whites first. Gradually add egg white mixture to flour mixture; stir until smooth. Add pecans and coconut and blend well. Pour into pans. Bake for 30 minutes.
Melt butter in baking dish. Sift flour, salt and baking powder together; mix with sugar. Stir in milk. Pour batter over melted butter. Do not stir. Sweeten peaches to taste with additional sugar; pour over batter.
Mix sugar, jello and cornstarch. Add water and cook 1 minute, after it boils. Cool and pour over sliced strawberries in a cooked pie shell.
Saute onion and green pepper in margarine until tender. Combine flour and seasonings; blend into onion mixture. Stir in Worcestershire sauce and vinegar until smooth. Add tomatoes and okra, stirring constantly, until thickened. Add shrimp and simmer, uncovered, for 15 minutes. Stir in rice. Yield: 6 to 8 servings.
Preheat oven to 350°. Bake chicken wings for 30 minutes. In saucepan, mix soy sauce, sugar, whiskey and ginger. Cook over medium heat until sugar melts. Add garlic. Cook for 10 minutes. Baste chicken. Cook for 1 to 1 1/2 hours.
Heat oven to 425°. Prepare pizza crust according to package directions, using a 12-inch pizza pan. Place Provolone cheese over prepared crust. In a small bowl, combine Ricotta cheese and egg; carefully spread over Provolone. Spoon tomatoes over cheese mixture; top with mushrooms and green peppers.
Over medium heat, cook sausage for 2 minutes in 2 tablespoons oil, remove sausage from pan. Add broccoli, garlic, tomatoes, salt, pepper and red pepper to same pan on medium heat 3 minutes, then add cooked sausage and wine. Cook another 3 minutes, scraping bottom of pan, stirring; add chicken stock and bring to a boil. Reduce heat, keeping lid ajar; simmer for 30 minutes.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. Cream butter and sugar with electric mixer in large mixing bowl until light and fluffy. Add one egg and beat well. Stir in 1 1/2 cups flour and salt until well blended. Reserve 1 cup of mixture into prepared pan (dust fingers with flour for easier handling). Bake 15 minutes.
Put eggs, milk, vanilla, sugar, flour and butter in blender. Blend for 1 minute. Pour in iron skillet and cook over low heat until thick as desired. Put a layer of wafers in bottom of dish, then a layer of sliced bananas and a little pineapple. Pour some pudding mixture over this. Repeat until finished. Top with wafers.
Mix all ingredients together. Fold in apples. Pour into greased and floured 9 x 13-inch pan. Bake approximately 30 minutes at 350° or until done.
Mix Mexican cornbread mix according to directions on the package. Put onion, garlic powder and jalapeno relish in blender. Puree. Add to cornbread mixture. Then add cream-style corn and add cheese last. Put oil in pan and heat in a 13 x 9 x 2-inch pan. Heat to 425°. Add cornbread mixture to pan and bake for 45 minutes.
Cream sugar, eggs and butter. Add soda to sour cream and mix well. Add to creamed mix. Sift dry ingredients and add to mix. Drop by teaspoonfuls onto greased cookie sheets. Bake at 350° until edges start to brown.
Combine sugar, syrup and water and cook together until it forms a hard ball, 350° on candy thermometer. Add peanuts and butter and cook in the syrup until it browns. Add vanilla. Remove from heat and add soda. Mix well. Pour into buttered pans. Spread thinly. When cold break into pieces.
Cream together shortening and sugar. Add eggs and beat well. Sift together dry ingredients. Add to creamed mixture. Add bananas and nuts. Mix just until incorporated. Pour into well greased loaf pan. Bake at 350 degrees for 40 to 45 minutes. Remove from pan and cool on rack.
Sift the dry ingredients into a bowl. Cut in shortening with knives or pastry blender until evenly distributed. Store in covered container.* Bake at 450° for 8 to 10 minutes, or until golden brown.
Dice potatoes and boil 10 minutes. Drain and add remaining ingredients. Bake at 375° for 45 minutes.
In a medium bowl, with an electric mixer set at medium speed, beat cream cheese, butter and vanilla until creamy. Add sugar and beat until fluffy. Spread thickly over cake, making swirls with the knife. Makes 2 1/2 cups of icing.
Saute onions in butter until tender. Add ground beef and brown. Stir in peas, rice and tomatoes. Mix well. Put in a 2-quart casserole. Sprinkle cheese over top. Bake at 350° for 20 minutes or until cheese is melted.
Place chili in glass bowl. Heat. Stir. Put hot dog on open buns. Put in oven till warm. Spoon chili over and sprinkle with cheese.
Place doves in saucepan with tomato juice; cover and simmer slowly for 30 minutes. Remove doves; reserve liquid. Place diced bacon and margarine in flame-proof casserole; heat until hot. Add onions and saute until golden. Add birds, garlic, thyme, bay leaf and mushrooms. Stir to brown, then add tomato juice and cooking liquid. Cover and simmer slowly until meat is tender, about 1 hour. Remove birds to a warm serving platter. Thicken sauce with flour. Pour over doves and serve.
In a large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well-greased and floured 10-inch tube pan or fluted pan. Bake at 350° for 50 to 60 minutes. Cool in pan. Then top with powdered sugar or frosting of your choice.
Shake all ingredients together. Place chicken in casserole dish and pour mixture over chicken. Bake at 350° for 45 minutes covered, then uncover and bake 15 minutes longer.
Mix together oil and eggs; let stand a few minutes. Add sugar to mixture, mixing by hand, and let stand 5 minutes longer. Add 2 cups flour, soda, salt, cinnamon, apples and nuts. Mix. Then mix in remaining cup of flour.
Spray skillet. Add eggs on low heat without stirring. Let eggs set. Break up with fork. Remove and reserve. Combine 2 onions and 2 tablespoons of soy sauce; cook and stir until onions are golden brown. Add remaining ingredients and heat to a boil. Reduce and simmer for 1 minute. Stir in egg. Remove, cover and let stand for 5 minutes.
Drain pineapple; keep juice. Add enough water to equal 1 cup. Heat to boiling. Add jello and cream cheese. Beat until smooth. Chill until jello has just started to set.
Cut a wedge out of the Brie equal to 1/4 of the wheel. Turn and stack this on top of the remaining 3/4 of the wheel. Pour about half the preserves into a small bowl and stir to loosen. Pour preserves over Brie, then sprinkle with pecans, bacon and raspberries. You may use whatever amount of each ingredient you would like, just make sure there is enough so everyone can get some of each with each bite.
Peel and grind ingredients. Add tomatoes and cook until thick from 4 to 6 hours.
About 1 1/4 hours before serving or early in the day, preheat oven to 350°. Grease and flour 9 x 9 x 2-inch baking pan. Into a large bowl, measure 1/2 cup boiling water and all the ingredients with mixer on low speed. Beat until well blended. Increase speed to high and beat 2 minutes. Pour batter into cake pan; bake 35 to 40 minutes. Serve warm or cool to serve later. Serve with Lemon Sauce.
Line half of tortillas on bottom overlapping. Brown beef and onion. Mix seasonings in meat. Spread meat mixture over tortillas. Pour beans over meat. Put half of cheese over beans. Layer remaining tortillas over cheese. Mix soup and Ro-Tel tomatoes together in blender; put over tortillas. Top with remainder of cheese. Cover with foil and bake at 350° for 1 hour. Remove foil to brown cheese.
Combine soy sauce, sherry, cornstarch, garlic and 1/4 cup water; set aside. In wok, stir-fry chicken in hot oil 2 minutes. Add veggies, stir-fry for 4 minutes. Add soy sauce mixture, cook and stir until slightly thickened.
Cook pork roast in crock-pot overnight. Remove meat from broth the next morning. Place broth in separate bowl and refrigerate. Tear meat in strips and remove fat. When broth has completely cooled, skim fat from the top and pour remaining broth in with the meat. Add remaining ingredients and simmer for 1 hour.
In a 4-quart pot over medium-high heat, cook shrimp shells in hot olive oil until pink, constantly stirring with slotted spoon. Discard shells, leaving flavored oil in pot. Add shrimp to oil and cook, over medium-high heat, stirring frequently, until shrimp turn pink, about 3 minutes; spoon into bowl. Reduce heat to medium. Add butter and chopped vegetables, cook until tender, stirring occasionally. Stir in remaining ingredients with the exception of the tomatoes and cream, reduce heat to low, cover and simmer until rice is tender (about 15 minutes). Remove pot from heat, discard bay leaf, drain juice from tomatoes, remove seeds from tomatoes, stir tomatoes into rice combo and add shrimp. In blender at high speed, blend mixture, one half at a time, until smooth. Return shrimp mixture to pot, stir in cream. Bring to short of boiling, over medium heat.
Boil water and sugar together for 3 minutes. Cool. Mix oranges, bananas, lemons and pineapple juice in blender. Mix sugar/water and fruit mixture together. Set in freezer for at least 3 hours before serving.
Mix cake per directions. Bake approximately 30 minutes. Before cake is done, boil pineapple and sugar for 5 minutes. Spread over cake while both are hot. Let cool completely.
Combine sugar, corn syrup and water in a saucepan. Place over low heat. Boil until mixture forms threads when dropped from a spoon. Slowly pour 1/2 the syrup into the egg whites, beating while pouring.
Combine broth, ham, onion, carrot and potatoes. Add herbs. Cook until potatoes are done. Mash potatoes. Add corn and half and half. Bring to a boil; reduce heat and simmer 10 minutes. Stir in pimento.
Cook cake by directions on box in a 9 x 12 x 2-inch pan. When done and still hot, punch holes all over the cake with a toothpick or fork. Pour condensed milk over cake and spread. Next pour cream of coconut over this. When cake is cool enough, spread Cool Whip over this. Then sprinkle coconut over the Cool Whip. Wrap in plastic wrap and refrigerate.
Mix together whipped cream and sour cream. Spread on cake. Cut angel cake across the middle; hollow out the bottom part of cake. Slice 1 quart of strawberries. Sweeten. Add the quart of strawberries to the hollow part of cake. Add sour cream and whipped topping that is mixed together in the tunnel of the cake. Put the other top part of cake over bottom of cake. Spread whipped topping and sour cream on cake. Decorate cake with pint of strawberries.
Preheat oven to 450°. Overlap potatoes in large baking dish. Scatter onion on top. Pour butter over all potatoes. Bake 30 minutes at 450°. Reduce heat to 400° and bake 1 hour until well browned.
Pour boiling water on gelatin; cool. Add to other ingredients and chill. Refrigerate, but don't freeze. Serve on lettuce leaf. Makes 6 to 8 servings.
Grease casserole dish well. Layer bottom of dish with chipped beef. Fold chicken breast and wrap with bacon. Place side by side in dish. Mix soup and sour cream and pour over chicken. Bake, uncovered, for at least 3 hours at 275°.
Mix pineapple and pudding well (do not drain). Add pecans, marshmallows and cherries, mixing well. Fold in whipped topping and chill overnight.
Cut cheese into thin strips (approximately 1 1/2 inches long). (The amount of cheese strips will be the amount of tequenos you will have.)
Microwave the butter, oil and marshmallows until the marshmallows are puffy and the butter is melted. Pour the mixture over the popped corn, candy and peanuts. Stir well. Place in a Tupperware tube pan. Cool before turning out.
Melt candy coating in top of a double boiler; bring water to a boil. Reduce heat to low. Cook until candy coating melts. Remove from heat. Cool 2 minutes. Add pretzels and nuts. Stir until well coated. Drop by spoonfuls onto waxed paper. Chill 20 minutes or until firm.
Trim bread crusts and butter generously. Cut into 1/2-inch cubes. Put in a 9 x 13-inch pan sprayed with Pam. Put grated cheese over bread, then a layer of meat. Beat eggs, milk and salt. Pour over all. Put green chiles on top. Bake for 50 minutes in 350° oven, uncovered. You can mix this night before cooking and serving. When done, cut into squares. Good with fruit plate and muffins.
Mix and fill flour tortilla shells and roll. Put in a greased 9 x 13-inch pan. Top with carton of sour cream and 1 cup grated Monterey Jack cheese. Sprinkle with paprika. Bake at 350° until bubbly.
Scald milk. Add shortening (or oil), beaten egg, sugar and salt to scalded milk. Dissolve dry yeast in warm water. Add water and yeast mixture to the liquid milk mixture. Sift and measure flour, adding liquid mixtures. Mix well. Cover with warm cloth and let stand 10 to 30 minutes. Knead dough down, adding more flour, if needed. Cover again and let rise 30 to 45 minutes. Knead dough down again, roll out and cut out rolls with cutter. Place in greased or Pam pan and let rise for 30 to 45 minutes. Bake at 375° for approximately 30 minutes or until golden brown.
In a 2 quart sauce pan put first four ingredients, bring to a boil and boil for 1 minute, remove from heat. Add peanut butter and vanilla and stir until smooth. Stir in the Oatmeal.
Grill chicken. Slice cooled chicken into strips and set aside. Wash lettuce in cold water and dry thoroughly. Combine anchovies, Egg Beaters, garlic, mustard, oil, lemon juice and Worcestershire sauce in blender (set on "blend"). When mixture is whipped into a froth, toss on salad greens. Add croutons, cheese and chicken. When ready to serve, fresh mushrooms and 1/2 cup finely shredded red cabbage may be added for presentation.
Mix pudding as directed on package. Add sugar. Mix well and add to milk. Whip Dream Whip as directed on package, add to milk mixture with vanilla. This can be made in mixer, blender or by hand.
Spray a 13 x 9-inch pan with Pam. On top of this sprinkle nuts and raisins. Then cut up thawed bread dough into 1/2 inch slices and cover nuts and raisins. Melt remaining ingredients and bring to boil, stirring constantly. After boiling, remove from heat and pour over bread and nuts/raisins. Cover immediately with Saran Wrap and refrigerate. Next morning bake at 350° for 1/2 hour. Remove from oven and turn upside down on serving dish.
Mix soup mix, beef bouillon and water together and pour over roast. Cover and cook 12 hours at 250°. When done so meat falls apart, remove bones and fat. Serve on buns.
Break graham cracker in half and place one-half on paper plate. Top with chocolate bar and then the marshmallow. Heat in microwave for 20 seconds, or until marshmallow and chocolate are melted. Top with second half of graham cracker.
Sift dry ingredients into bowl. Add shortening and 1 cup milk; beat for 1 minute. Scrape bowl. Add eggs, remaining 1/2 cup milk and vanilla; beat for 1 minute, or until smooth. Grease and flour 2 (8 or 9-inch) cake pans. Bake at 300° for 35 minutes, or until toothpick comes out clean.
Beat 3 egg yolks well. Add Eagle Brand milk. Mix well. Add thawed lemonade and stir until well mixed. Fold in Cool Whip. Pour into 2 pie crusts. Make meringue with egg whites. Add 1/4 teaspoon cream of tartar and 1/2 teaspoon vanilla to egg whites. Beat until it forms stiff peaks. Add 1/4 cup sugar and beat until well mixed. Cook at 350° until brown. When cooled, put in refrigerator.
Grease and flour 3 loaf pans. Mix or sift all dry ingredients together. Add oil, eggs, pumpkin and water. Beat until smooth. Fill each loaf pan 3/4 full. Bake at 350° for 1 hour.
Saute nuts in butter for 2 minutes. Add soy sauce and remove from heat. Sprinkle seasoning over nuts and let cool. Store in airtight container (let nuts cool completely before tasting them or you will be disappointed!).
Dissolve jello in hot water and set aside. Beat eggs and oil well. Add cake mix and flavoring. Beat well and add jello mixture. Line bottom and sides of tube pan with waxed paper. Grease and flour well. Cook at 300° for 1 hour. While cake is baking, mix lemonade diluted with sugar. When cake is done, run knife around edges to loosen from pan and pour lemonade over and down sides of cake. Let cake stay in pan until cool. For a nice large cake, double the recipe. This is absolutely delicious.
Combine sugar and syrup. Bring to a boil on medium heat. Boil for 5 minutes. Remove from heat. Stir in peanut butter. Mix well. Add cereal. Spread evenly in a buttered pan. Melt chips together. Spread over mixture and let cool. Do not refrigerate. Serves 15.
Mix all ingredients well in a microwave-safe bowl. Microwave until cheese melts. Stir well. Dip with Doritos or tortilla chips.
Beat cake mix, eggs, apricot nectar and oil for ten minutes. Pour into Bundt pan that has been sprayed with Pam. Bake 45 minutes at 325°.
Preheat oven to 400°. Spray muffin tins with nonstick cooking spray. In a large bowl, mix together dry ingredients until thoroughly mixed. In a medium bowl, beat egg whites until frothy. Stir in remaining ingredients, one at a time, beating after each addition.
Mix all ingredients together and spoon into 2 unbaked pie shells. Bake at 350° until brown, about 25 to 30 minutes.
Mix dry ingredients. Add carrots, nuts, salad oil and beaten eggs. Bake in 2 layers or loaf pan at 350° for 30 minutes for layers and 40 to 50 minutes for loaf. Cool cake and frost.
In heavy saucepan, cook the sugar, oleo, cocoa and milk for 5 minutes. Remove from heat. Add quickly the peanut butter, oats and vanilla. Drop by teaspoon onto wax paper. Cool.
Combine mayonnaise and cream cheese. Add eggs, onion, salt, pepper, garlic powder and parsley; mix well. Serve with bread sticks, crackers or fresh vegetables.
Place 1/2 the chips in a paper muffin cup. Microwave on High for 1 minute. Repeat for 30 seconds, or until chips are completely melted. Place in freezer for 5 minutes. Spoon peanut butter on top of chocolate, then sprinkle with remaining chips. Microwave on High for 1 minute; stir and swirl. Repeat for 30 seconds, or until chips are completely melted. Place in freezer for 5 minutes. Remove and eat. Makes 1 muffin cup so rich it can be shared.
Mix all together, saving a few crackers for top. Dot with butter. Bake at 350° for 1 hour.
Thoroughly cream shortening and sugar. Add extracts. Add eggs, one at a time, beating until fluffy after each addition. Add sifted dry ingredients, alternating with milk.
Melt butter in pan. Sprinkle crumbs evenly over melted butter and press down. Sprinkle on coconut, chocolate chips and butterscotch chips. Pour milk evenly over all. Sprinkle on nuts. Bake 30 minutes. Cool on wire rack and cut into 1 x 2-inch bars. Makes 48 bars. Use a 13 x 9 x 2-inch pan.
Combine all ingredients and pour into a greased and floured large cookie sheet. Bake at 350° for 20 minutes.
Preheat oven to 300°. Draw two 8-inch circles on a boil-lined baking sheet. In a large mixing bowl, combine egg whites, vanilla and cream of tartar. Beat egg white mixture with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add 1 1/3 cups of the sugar, a tablespoon at a time, beating about 7 minutes on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved. Gently fold in the 1 cup nuts. Spread half of egg white mixture over each circle on baking sheet. Bake 35 minutes. Turn off oven. Let meringues dry in oven, with door closed, 1 hour.
In large skillet heat sausage until lightly browned. Add chicken, onion, pepper and celery. Cook and stir until chicken is done. Stir in tomatoes, okra, tomato sauce and seasoning. Bring to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes or until liquid is absorbed. Stir and serve.
Mix together butter or margarine, 1/2 cup brown sugar and 1 cup flour; press into bottom of 9 x 13-inch pan. Bake for 10 minutes at 350°. Mix together remaining ingredients and pour over crust. Bake at 350° for 20 to 25 minutes. Cool. Cut into bars.
Saute sliced zucchini and onion in olive oil for 5 minutes. Add remaining ingredients, except pasta. Cook on medium heat for 25 to 30 minutes or until zucchini is cooked. Stir in cooked pasta (pasta bows make this a pretty dish). Let flavors mix for at least 5 minutes. Serve hot. Serves 4.
To one beaten egg; add sugar, butter, mustard, celery seed, turmeric, salt and pepper. Add vinegar and milk. Boil 3 minutes, stirring constantly.
Drain beans and peas; place in casserole. Mix remaining ingredients except onion rings. Add to bean mixture; stir until mixed. Place onion rings over top. Bake in preheated 350° oven for 20 minutes. Bread crumbs may be used instead of onion rings.
Make roux with oil and flour in heavy pot. Add next 5 ingredients and seasonings. Cook until tender. Add shrimp and cook until pink; add tomatoes, both cans of corn and water. Bring to a boil and add parsley. Let simmer for 30 to 45 minutes.