HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions in 1/4 cup butter. Add celery and saute. Add shrimp and mushrooms and saute until shrimp are pink. Add crabmeat, parsley, half and half, Worcestershire sauce, bread crumbs and Creole seasoning. Slit skin of flounder on dark side, lengthwise down center. Run knife between skin and fish, being careful not to puncture skin. Fill pockets with stuffing. Place in buttered shallow baking dish. Melt remaining 1/4 cup butter; add oil and lemon juice. Brush over fish. Bake 25 minutes. Baste occasionally with Italian dressing. Serve with lemon wedges. Serves 4 adults.
Peel and devein shrimp. Soak in salted water for a couple of hours. Combine remaining ingredients in large iron skillet, and add drained shrimp. Bake at 350° for 35 minutes; stir every 10 minutes. Serve over angel hair pasta or thin spaghetti noodles. Serves 6.
Sift together flour, sugar, baking powder and salt; stir in corn meal. Add eggs, milk or buttermilk and shortening. Beat with rotary or electric beater until just smooth, about 1 minute (do not overbeat). Pour batter into greased 9 x 9 x 2-inch pan. Bake in hot oven (425°) for 20 to 25 minutes.
Put cornstarch, salt, garlic and sherry in bowl; stir well. Add chicken that has been cut in 3/4-inch pieces (bite size) and mix well. Let sit for 1/2 to 1 hour. Stir again to make sure all pieces are separated. Add 1/4 cup of oil to skillet and when hot, add chicken stirring quickly about 2 to 3 minutes. Add vegetables and sprinkle liberally with soy sauce. Continue stirring about 3 to 5 minutes. Vegetables should be medium crisp, not mushy. Serve with a bowl of fluffy white rice.
Cream brown sugar and shortening. Add eggs (not beaten). Add rest of ingredients. Form into a long roll and wrap in wax paper. Chill overnight. Slice and bake at 350°.
Roll dough into an 18 x 12-inch rectangle. Spread pork sausage over dough, leaving 1/2 inch margin on all sides (may add grated cheese, if desired). Carefully roll dough lengthwise, jelly roll fashion. Pinch seam and ends to seal. Cover and refrigerate at least 1 hour. Slice dough into 1/4-inch slices. Arrange 1 inch apart on baking sheets. Bake in preheated oven at 350° for 25 minutes or until browned.
Mix all and grill as pancakes on grill with melted oleo. Serve with syrup.
Mix squash, onions, peppers, pimento, salt and water together. Mix and pack ice over mixture. Let set for 1 1/2 hours; drain. Bring the sugar, vinegar, celery seed and mustard seed to a boil. Add to squash mixture and let come to a boil. Place in jars and seal. Great with vegetables.
Mix flour and sugar together; add Karo syrup and eggs. Add melted butter and vanilla. Stir in nuts. Pour into unbaked pie shell. Bake at 425° for 15 minutes, then at 375° for 30 minutes.
Preheat oven to 350°. Shred cheese; set aside. In 2-quart saucepan, melt butter over low heat. Blend in flour. Add milk all at once; cook, stirring constantly until slightly thickened. Add shredded cheese, salt and pepper. Cook until cheese melts. Remove from heat. Add potatoes and onions to cheese sauce. Cook with semi-boneless ham for 12 hours in a crock-pot.
Mix sour cream and taco seasoning together. In large Pyrex dish, spread bean dip to the edge. Then layer guacamole, sour cream, tomatoes, onions, cheese and olives. Serve with corn chips.
In a mixing bowl, mix together spinach, olive oil, bread crumbs, parsley, cheese, garlic, salt and sage. In a baking dish or casserole, place a layer of noodles on bottom. Top with a layer of spinach mixture and cover with a layer of spaghetti sauce. Repeat until dish is full with last layer of lasagna topped with sauce. Sprinkle lightly with Parmesan cheese. Bake at 325° for 35 to 45 minutes. Serves 4 to 6.
Mix sugar and cornstarch well to prevent lumps. Add 1 cup milk, stirring constantly (dissolve all lumps). Add other cup of milk. (Use a very heavy saucepan.) Cook over moderately hot eye until mixture begins to thicken. Add well beaten egg yolks. Stir and cook until mixture thickens. Remove from heat. Add butter, vanilla and coconut. Mix well. Beat egg whites until peaks form. Add 4 tablespoons sugar. Beat for 30 seconds. Arrange on top of pie and bake until light brown.
Sift the flour, sugar, soda, cocoa and salt in an ungreased 9 x 12-inch bake pan. Make 3 holes and put vanilla, vinegar and oil in the holes. Over all, put the cold water and stir until well mixed. Bake at 350° for 30 to 35 minutes or until it tests done with toothpick.
Melt oleo; add coconut and chopped pecans. Brown lightly on top of stove, stirring until brown. Set aside and cool completely.
Brown hamburger meat and drain. Mix cream of chicken soup, chili beans and Ro-Tel together. Add meat. Spread crushed Doritos on bottom of pan and cover with the mix. Sprinkle cheese and then repeat with another layer of the mixture. End with grated cheese on top. Cook at 425° for 30 minutes.
Soak cucumbers in 3 cups lime and 2 gallons water for 24 hours. Rinse. Soak in 2 gallons water for 24 hours. Soak in alum and 2 gallons water for 24 hours. Soak in ground ginger and 2 gallons water for 16 hours.
Thaw spinach and drain. Mix all ingredients in a bowl and place in microwave oven. Microwave on Medium-high for 1 minute. Mix together. Serve with cut up vegetables, crackers or bread.
Poke holes in cake. Mix jello and water. Pour over cake. Refrigerate cake. Drizzle strawberry syrup over cake. Top with Cool Whip. Place sliced strawberries on top. Keep in refrigerator.
Dice the potatoes and cook with onion, celery and water, until tender. Do not drain. Mash the mixture with seasonings, add butter, cheese and milk. Simmer 10 minutes. Serve with grated Parmesan. Serves 4 to 6.
Mix sugar and cocoa. Add milk and salt. Heat on medium-high until mixture comes to a rolling boil. Remove from heat and add butter. Enjoy over hot biscuits or muffins.
Sift together flour, sugar, baking powder, baking soda and salt. Add nuts, raisins and cherries. Mix well. Add egg, butter and bananas. Stir. Place in a well-greased loaf pan and set in refrigerator overnight. Bake next day for 1 hour at 350°.
Combine all ingredients, except cheese, potato chips and almonds. Place in large rectangular dish. Top with cheese, potato chips and almonds. Let stand overnight in refrigerator. Bake at 400° for 20 to 30 minutes. Makes 8 servings.
Combine cornflake crumbs, cheese and seasonings. Place in dish. Dip zucchini strips in butter, then shake in crumbs to coat. Place on baking sheet. Bake at 375° for about 10 minutes or until crisp.
Melt chocolate and peanut butter in top of double boiler. Remove from heat and stir in milk. Pour into 8 x 8-inch pan lined with wax paper. Refrigerate to chill. Cut into 1-inch pieces. Yields 1 1/2 pounds.
Cook noodles and drain. Add margarine and stir until melted. Mix in remaining ingredients. Add noodles to mix. Bake 30 to 45 minutes in a medium oven until bubbly.
Grease 9 x 13-inch baking dish. Slice apples thin, wash and fill dish half full. Sprinkle with cinnamon and a little sugar.
Stir 1/4 cup of tomato soup into the beaten egg. Mix together with the rice, parsley flakes, onion, salt and pepper. Add ground beef. Mix well. Shape meat mixture into 20 (1-inch) meatballs. Place meatballs into a skillet.
Boil chicken until done; skin and debone. Cook broccoli for 5 minutes. Heat soups together. Begin by layering broccoli, chicken (torn into pieces), cheese and soup. Into a greased 9 x 13-inch pan, mix melted oleo and bread crumbs together. Sprinkle on top. Bake at 350° for 1/2 hour.
Peel potatoes, rinse and slice thin. Layer in a 9 x 13-inch baking dish as follows: one layer potatoes, margarine (pats scattered), flour, salt and pepper. Continue layering and add another layer of potatoes on top. Add milk (add only enough milk to almost cover all the layers). Bake at 350° for 90 minutes. Turn potatoes twice during baking. Add cheese to the top for the last 1/2 hour of baking.
Mix flour with sugar, baking powder and salt; stir in corn meal. Add eggs, milk and shortening. Beat until smooth, about 1 minute. Pour into 9 x 9-inch pan. Bake at 425° for 25 to 35 minutes.
Score turkey breasts. Place in a large plastic container. Pour beer over top. Generously sprinkle with hickory salt. Let turkey marinate for 3 to 4 hours at room temperature. Place on grill and lightly sprinkle with additional hickory salt. Grill 20 to 25 minutes or until turkey is browned. Makes 4 servings.
Cream oleo and sugar. Add other ingredients. Pour into a greased and floured Bundt pan and bake for 25 to 35 minutes at 350°. Cool about 15 minutes, then remove from pan onto rack and cool completely.
Place apples in cold water in a large sauce pan. Bring to a boil and then reduce to medium low heat. Simmer until tender - approximately 20 minutes. Add sugar, cinnamon, and/or nutmeg and mix well. Potato masher can be used to mash apples slightly. Place 2 tablespoons apples in center of 6-inch rounds of pie crust. Moisten edges with water, fold and press edges firmly with fork. Fry in melted shortening until brown. Shortening can be decreased in pie crust for fried pies.
Drain cherries well. Melt chocolate and paraffin in top of double boiler, cool slightly. Make a fondant with the powdered sugar, evaporated milk and vanilla. This should be of a stiff dough consistency that can be handled. If too stiff, add a little of the cherry juice. If too thin, add more powdered sugar. Take a small amount of dough and flatten to about the size of a half dollar, wrap around cherry. Use a toothpick as holder and dip in melted chocolate and paraffin. Place on waxed paper and let set 2 hours before handling.
Dice separately the onions, tomatoes and green onion. Mash avocado and mix in lemon juice. Mix together sour cream, mayonnaise and taco seasoning mix. In your favorite dish, layer from bottom up: refried beans, avocado/lemon juice, mixed sour cream/mayonnaise/taco seasoning mix, sliced black olives, tomato bits, shredded Colby cheese and green onions. Serve with favorite corn chips.
Boil rice; drain. Cook peas and carrots in saucepan. Spray frying pan with cooking spray. Put rice, peas and carrots in pan. Mix water, soy sauce and rice mix in cup. Pour in pan. Mix together; simmer. Push rice to one side of pan and scramble eggs; mix together.
In a large bowl, mix oleo, cream cheese and powdered sugar until creamy. Add milk and instant pudding. Mix well. Fold in Cool Whip. Grind Oreos in blender until fine. Set aside. In a large bowl or sand bucket, layer cookie crumbs, pudding mix, ending with cookie crumbs on top. Chill several hours. For a humorous touch, top with gummy worms.
Cook sausage, onion and green pepper until done. Add beans, salsa, jalapenos, chili powder and cayenne. Simmer 10 minutes. Put 1/2 cup of mixture into bottom pie crust, sprinkle with cheese and top with tortilla. Repeat, layering twice. Top with top pie crust; cut slits in top. Bake 40 to 50 minutes at 350°.
Cook potatoes in boiling water to cover for 30 minutes or until tender. Let cool; peel and slice. Place potatoes in a serving bowl. In large skillet, fry bacon until crisp. Remove, drain and crumble and add to potatoes. Drain off all but 1 tablespoon fat. Stir flour into fat in skillet. Gradually add vinegar and water, stirring constantly, to make a smooth mixture. Add sugar, onion and celery. Cook until sauce is hot and slightly thickened. Pour hot sauce over potatoes and bacon. Toss gently to coat. Serve hot.
Mix all ingredients well. Pour dressing over and stir well. Eat with tortilla chips.
Pound chicken breasts to 1/4-inch thick. Roll them in egg, salt and pepper, then in bread crumbs. Heat oil to very hot. Brown on both sides. Remove to shallow baking dish. Stir in tomato sauce and spices to the oil they were browned in. Boil for a minute, then simmer 10 minutes until thick. Add oleo. Pour over chicken. Sprinkle with Parmesan cheese. Bake at 350° for 30 minutes. Uncover. Put Mozzarella on top. Bake 10 minutes or until cheese melts.
Dissolve gelatin in boiling water; cook. Add carbonated beverage. Chill until partially set. Drain pineapple, reserving syrup. Fold drained pineapple and banana into jello mixture. Turn into an 8 x 8 x 2-inch pan. Chill until firm. Combine sugar and flour in pan. Stir in reserved pineapple syrup and the egg. Cook and stir until thickened; chill. Whip cream; fold into egg mixture. Spread over jello. Sprinkle with cheese and cut into squares.
Cream first 3 ingredients well. Add eggs and beat well. Sift together dry ingredients. Add and mix well. Add oatmeal, vanilla and chocolate chips. Mix well and bake at 350° for 10 to 12 minutes.
Combine Ricotta, Mozzarella and Romano cheeses. Stir in eggs, cooked sausage, salami, oregano, basil, garlic and parsley. Place crust on a lightly oiled pie dish. Put all ingredients in pan on crust. Put top crust on, fit over filling, sealing edges. Brush with egg white. Bake at 350° for 30 to 35 minutes until golden. Cool about 10 minutes before serving.
Drain chopped mushrooms and mix mushroom juice with milk to make 1/2 cup liquid. Combine in mixing bowl: egg, Worcestershire, seasoning, liquid and bread. Let stand 5 minutes. Stir in meat and mushrooms. Press into loaf pan or shape into loaf and place in Pyrex dish. Bake at 350° for 1 hour.
Mix butter, sugar, and vanilla. Mix in remaining ingredients. Bake at 400 degrees 10-12 minutes. Cool to luke warm. Roll in powdered sugar and store in powdered sugar.
Place 20 to 24 frozen rolls in greased 9 x 13-inch pan. Sprinkle dry pudding, brown sugar, melted oleo and chopped nuts over them. Cover with foil. Place in cool oven overnight. In the morning bake about 20 minutes at 375°.
Combine the first five ingredients in a blender; process at high speed. Add ice cubes, a few at a time, blending until smooth. Serve immediately.
You have to have pancake mix. You have to have 1 or 2 eggs if you want. Daddy usually puts 1 egg. Then you stir it. Then if it's really mushy, you get buttermilk in it. You stir it again. Add more if it needs it. You pour it in the pan. Wait until all the bubbles go out. Then you flip them. Then you eat it with syrup.
Preheat oven according to biscuit directions. Cut each biscuit in half and wrap around the sausages, one at a time. Place on cookie sheet; bake according to biscuit directions.
Brown ground beef, onions and garlic in a skillet. Drain off excess fat. Combine the flour, chili powder, salt and cumin. Gradually stir in hot water. Combine with meat mixture. Pour into a 2 1/2-quart casserole dish. Bake, covered, at 350° for 1 1/4 hours. Add kidney beans and bake an additional 15 minutes.
Cook noodles according to directions, drain and cool. Mix Miracle Whip and Good Seasons dressing together. Add this mixture to noodles. Add all other ingredients. Toss well to coat vegetables.
Let Jell-O jell. Add lemon juice to bananas, carrots, celery (cut fine) and pineapple.
Mix pudding, sugar and juices. Layer, starting with bananas, peaches and pineapple. Pour mixture over fruit.
Brown together in large frying pan: 1 or more pounds ground beef, 1 cup chopped celery and 2 medium onions. Add 1 can cream of chicken soup and 1 can cream of mushroom soup and 1 1/2 cups water, added to soup cans. Add 1/4 cup soy sauce or ostroms sauce or 1 can mushrooms. Add 1/2 cup uncooked rice. Mix all together well. Pour into large casserole and bake (325°) for 1/2 hour, uncovered, and 1/2 hour, covered. Sprinkle top with Chinese noodles.
Bring to boil over medium heat. Cook 5 minutes, stirring vigorously. Remove from heat and add 1 teaspoon of vanilla and a piece of butter. Beat with a rotary beater for 1 minute and serve hot or cold. Store in refrigerator and reheat as needed.
Cook Rice-A-Roni by package directions, omitting the butter. Cool. Add onions, peppers, olives and artichokes. Mix artichoke liquid with mayonnaise and curry powder; toss with salad lightly. Chill overnight.
Drain kidney beans and shred cheese. Combine first 5 ingredients in large bowl. Blend seasonings with mayonnaise and add to bean mixture. Toss lightly. Spoon into shallow baking dish. Sprinkle with corn chips. Bake in preheated 450° oven for 10 to 15 minutes until lightly browned.
Sift together flour, baking powder and salt in a small bowl. Separate eggs; beat whites until foamy. Gradually add 1/4 cup sugar. Beat yolks in a small bowl with lemon juice until thick. Add 1/4 cup sugar gradually. Beat until thick and fluffy. Fold flour mixture into yolks. Fold yolks into whites. Spread in a 10-inch plate that has been greased and floured. Bake at 325° for 30 minutes.
Cut beef into 1-inch square pieces. Heat oil and add the meat. When meat is browned on all sides, add the chopped onion and garlic; saute 2 minutes. Add salt, paprika, pepper, tomato paste, caraway seed and flour or cornstarch. Stir thoroughly; add water and simmer very slowly for 1 1/2 hours or until meat is tender. Stir in yogurt. Remove from heat immediately. Serves 6. Exchange per serving: 3 meats, 1/2 milk and 1 fat.
Cover broccoli and mushrooms with dressing and refrigerate overnight. Before serving, add 1 can pitted ripe olives and 1 sliced red onion. Can be served on lettuce if desired. Serves 6.
Do not beat, just stir until blended. Pour into greased and floured pan 13 x 9 x 2-inches. Bake in 350° oven. This is delicious. Can be frozen for several months.
Cream butter and sugar. Sift dry ingredients together. Add to butter and sugar with milk and vanilla. Make sauce for dumplings.
Prepare Jell-O; refrigerate until just barely set. It should be just starting to set, don't let it set.
Mix well sugar, salt and spices. Combine with pumpkin, brown sugar and eggs, scalded evaporated milk and water. Stir until evenly blended. Pour into unbaked shell and bake at 425° for 10 minutes, then at 350° for 35 minutes. Sprinkle with pecan topping. Return to oven and bake 10 minutes longer.
Add water to cornstarch until mixture forms a paste-like consistency. (Important: When mixture is handled, it should melt through your fingers.) Add food coloring, if desired. Pour mixture into a sensory bin and enjoy! This is a wonderful tacticle experience for children and is not made to take home.
Cut the crust from the loaf entirely. Cut a fairly thick slice from the top of the loaf and save it for a lid. Hollow out the crumbs from the loaf. Spread it thickly inside with softened butter and toast the loaf until it is an even golden brown inside and out, also the lid.
Combine all ingredients and simmer for 20 minutes. Store in jar in the refrigerator.
Cut squirrels in half. Dredge squirrels with mixture of salt, pepper and flour. Fry in hot lard in heavy skillet until golden. Drain off all but 2 tablespoons of lard. Boil 1 1/2 cups of water and pour over squirrel. Cover and cook over a low heat for 1 hour.
In chafing dish or saucepan, combine jam, sugar and water. Simmer over low heat until syrupy, about 5 minutes. Add peaches; cook over low heat until almost tender, about 3 minutes. Stir in lemon juice. Heat brandy just until warm; pour slowly over peaches and ignite immediately. Do not stir. Spoon sauce and peaches over ice cream. Makes 4 to 6 servings.
Cook noodles according to package directions. Drain and set aside. In large mixing bowl, beat remaining ingredients, except pineapple and raisins. Pour into well buttered 2-quart baking dish. Bake at 350° for an hour or until top is golden.
Rub 2 tablespoons liquid smoke over well trimmed brisket and refrigerate overnight. Season with garlic and/or onion powder. Wrap in foil. Bake 5 hours in a 300° oven. Refrigerate and slice when cool. Combine remaining ingredients and simmer until hot. Bake brisket in sauce for 30 minutes in a 350° oven (or you can serve along side). I had to learn how to make barbecue when we came to Texas and this is by far the best I've found. Belly-up now, ya' hear!
Mix broccoli, potatoes, rice, onion, butter and water in a soup pot. Simmer 25 to 30 minutes. Add remaining ingredients. Heat, but do not boil.
Combine milk, sugar and salt in saucepan over medium heat. Bring to boil and cook 5 minutes, stirring constantly. (Start timing when mixture starts to bubble around edge of pan.) Remove from heat. Add marshmallows, chocolate and vanilla. Stir vigorously for 1 minute or until well blended.
Boil for 30 seconds before adding the chocolate chips. Let cool slightly and spread. Great on brownies.
Combine all ingredients, adding enough mayonnaise to moisten. Toss lightly. Serves 8 to 10.
Heat oven to 350°. Cook onion in margarine in large skillet until tender. Stir in chicken, 1/4 cup picante sauce, cream cheese and cumin. Stir in one cup cheese until heated. Place mixture into flour tortillas, roll and fold ends. Place into baking dish, top with remaining cheese and salsa. Bake 15 to 20 minutes or until cheese melts.
Fry beef, bacon and onion; drain grease. Add celery salt, salt and pepper. Mix all ingredients together. Bake, uncovered, at 350° for 40 minutes.
Combine shortening, sugar, molasses and egg and beat well. Sift flour, soda, cloves, ginger, cinnamon and salt together. Add to first mixture. Mix well. Chill. Form 1-inch balls. Dip in water, then roll in granulated sugar. Bake at 350° for 8 to 10 minutes.
In large pot, cook chicken with salt and pepper, covered with water, until tender. Take chicken out of pot and put in large mixing bowl. Chop all vegetables in small pieces. Add to pot in which chicken was cooked. Cook slowly until tender. Remove bones from chicken. Chop chicken in small pieces. Add soup to cover vegetables. Simmer until well heated.
Dice and boil potatoes. Drain, reserving 1 cup liquid. Saute onions. Fry or microwave bacon to crispy and crumble or use bacon bits. Combine potatoes, liquid, onions, bacon, sour cream, milk, salt and pepper. Heat and stir. Cook slowly for 2 hours. Do not boil.
Lay the chicken in large piece of foil and put in an 11 x 13-inch glass pan. Dice the celery and onion and put around chicken. Pour wine over all of it. Close foil up tightly and bake at 300° for 1 to 1 1/2 hours.
Use a flat 4-quart Pyrex baking dish. Butter bottom and sides of baking dish; sprinkle with sugar. Mix together and pour into prepared baking dish. Add the green pepper last of all. Bake for 1 hour in center of 350° oven.
Toast English muffins. Fry sausage and crumble. Layer sausage, cheese, gravy and eggs on muffin. Put in hot oven until cheese melts.
Cook sausage and hamburger together; drain. Mix meat and cheese and soups together in a crock-pot to keep warm. Serve over nachos.
Dip chicken breast in butter. Roll in mixture of cheese, crackers and garlic salt. Place in baking dish. Pour unused butter over top of chicken. Bake 45 minutes to 1 hour at 350° until chicken is tender and well done.
Mix pineapple and peaches on bottom of 13 x 9-inch pan. Pour dry cake mix on top; cut up butter and spread or place on top. Add juices on top of cake mix evenly. Bake at 350° for 30 to 40 minutes.
Bring the milk quickly to the scalding point and pour it over the tea. Let the two infuse four minutes. Strain and serve with or without sugar. Tea made by this method nourishes as well as stimulates.
Combine cake mix, eggs, water and shortening. Mix with a spoon until well blended. Shape dough into balls the size of walnuts. Roll in confectioners sugar.
In small saucepan, heat chicken broth with saffron just until hot. Set aside.
Clean fish and cut into pieces; wash in salted water. Coat fish with flour and fry until lightly brown. Put oil in saucepan. Add the flour and stir until light brown. Add onion and cook until soft. Place the tomatoes, pepper and salt. Let it cook for 10 minutes. Add 1 1/2 cups water and fried fish. Simmer over medium heat until thickened and well cooked. Serve with boiled rice, yams or potatoes.
Boil raisins and water for 2 or 3 minutes. Add egg, sugar, flour and salt to raisins, stirring all while it cooks. Cook until it thickens and flavor with vanilla. Pour into a pie crust and top with crust. Bake at 350° until desired brownness.