HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil and margarine slightly in a saucepan. Add onions, bell pepper, celery, garlic and green onions; saute until tender over medium to low heat. Add parsley and cook another 5 minutes. Add crawfish tails, cover and cook for 10 minutes over medium heat. Remove from heat and stir in shrimp, fish, red pepper, black pepper, salt, Accent, tomato paste and 1 1/2 cups water. Return to heat, cover and cook for 30 minutes over medium heat or until desired tenderness is reached. Serve over rice.
In a saucepan, combine the butter and brown sugar. Cook over low heat until bubbly, stirring constantly. Cool, add the eggs one at a time, to the cooled mixture. Beat well after each, then add vanilla. Sift the dry ingredients together. Add the brown sugar mixture along with the nuts.
Wipe the eggplants, peel them and cut them into thin slices. Sprinkle with salt and leave in a colander or on a tilted plate for 1 hour to drain off their bitter juices. Wipe the slices dry and fry in hot oil, a few at a time, until brown on both sides. Drain on paper towels.
Brown together in skillet hamburger, onion and celery. Pour into a casserole dish. Add all other ingredients and stir. Top with chow mein noodles. Bake at 350° for 45 minutes.
Melt margarine in large casserole pan. Add rice and soup and 3 cups water. Mix well. Place fryer in and bake, covered, at 325° for 2 hours.
Saute 2 tablespoons butter and onion on High for 6 minutes. Stir one time. Add rice; cover with wax paper and cook on high 2 minutes. Add stock, the bouquet garni, salt and pepper. Cover with plastic wrap and cook on High 20 minutes. Stir halfway through cooking time. Let stand, covered 10 minutes. Remove bouquet garni. Dot top with a fork to fluff rice and taste for seasoning. Makes 4 cups.
Mix pudding mix with milk (directions on pudding box) then add Cool Whip and cream cheese. Take Oreo cookies and break into small pieces. Layer your pudding mixture with cookie crumbs.
* Can use strawberry cake mix and strawberry pie filling. Lemon pudding is very good. Change to cherry or blueberry pie filling.
Put dates and pecans into a bowl and take 2 tablespoons of flour and mix until all are coated. Take 6 egg whites and beat until they peak. Gradually add sugar, 2 spoons at a time, to the egg whites. Add remaining flour the same way. Gradually add dates and pecans and fold until all are coated. Add vanilla extract. Line pan with aluminum foil. Spread mixture (be sure it is thin). Bake in preheated 350° oven for 20 to 25 minutes. Cut into sticks while warm and roll in confectioners sugar to coat.
Bring chicken stock to a boil in saucepan. Stir in rice. Cover and simmer 15 to 20 minutes until all liquid is absorbed. Melt butter in another saucepan over low heat. Cook and stir pine nuts or shell sunflower seeds in butter until golden brown. Stir in parsley, lemon peel and lemon juice. Pour nut/butter/juice mixture over hot rice. Stir to coat.
Drain all beans well. Combine first 6 ingredients; mix carefully. Combine and mix remaining ingredients; pour over vegetables. Cover; chill 2 to 4 hours or overnight. Makes about 6 to 8 servings.
In blender or food processor, combine beets with stock. Add lemon, dill, salt and scallions. Mix until smooth. Pour into a bowl; blend in the sour cream or sour cream and yogurt. Chill in refrigerator until very cold. Taste for seasonings. It should be nice and lemony. Top each bowl with another spoonful of sour cream and the chopped chives.
Knead together flour and shortening (I use a fork). Add baking powder and salt. Then knead water in 1/2 cup at a time until you have a smooth dough that is stretchy. You may need a bit more water. Let dough rest 1 hour for knead texture. While that rises, brown ground beef.	Drain and set aside. Chop tomato, lettuce, onion and put each in small bowls to use as garnish (like tacos) along with cheese.	Separate your dough in serving sizes needed (it makes about 5). Roll out each small serving to about 1/4-inch thick and place a little hamburger on one half and layer of cheese. Fold other side over and pinch tightly closed. Deep fry until golden brown. Repeat for other "dough servings" making like a beef turn over.	Garnish and serve.
Mix well and place in 13 x 9-inch pan. Bake 15 minutes at 375°.
Put shortening and butter in pan; put in oven. Mix Bisquick, salt and pepper. Roll chicken in it. Bake at 400° for 1 hour, 1/2 hour on each side.
Combine 1st four ingredients for crust (mixture will be crumbly). Pat 2/3 of this mixture in a 9 x 13-inch pan. Cook last four ingredients until thick, stirring constantly; spread evenly over crust. Sprinkle remaining 1/3 of crust mixture over top. Bake at 375° for 30 minutes. Cool and cut.
Combine Kool-Aid packages with sugar. Add pineapple juice and water to fill up a 1-gallon container. Place in freezer overnight. Remove from freezer 1 hour before serving and let mixture become slushy. Pour into punch bowl and add chilled ginger ale and 7-Up.
Preheat oven to 375°. Mix flour, shortening and milk as for biscuits. Roll out thin; spread melted margarine over dough, then sprinkle sugar and cinnamon over margarine. Next, roll up as jelly roll. Cut in 1-inch slices; place on greased cookie sheet. Bake at 375° until golden brown.
Melt butter in pan, size 8 x 11-inch. When butter melts, add cracker crumbs and spread smoothly. Add coconut, chips and nuts; spread in pan, then pour milk over all ingredients. Bake at 300° for 40 minutes. Cool; then cut in squares.
In 9 x 13-inch glass, melt margarine, covered, 1 1/2 to 2 minutes on 70% power in microwave. Add crushed pretzels and sugar; mix and press to form bottom crust. Microwave 1 1/2 minutes on High, turning once. Cool.
Mix together macaroon pieces with Cool Whip. Layer in 9 x 13-inch pan, reserving 1/2 the mixture. Spread the sherbet over the mix. Top with the other half and freeze. Nice to have on hand in freezer.
Stir over low heat until melted. Boil 1 minute. Remove from heat and beat until lukewarm.
Saute onion in margarine. Cook broccoli as directed on package. Slowly mix milk and soup in large saucepan. Add remaining ingredients. Simmer 30 minutes.
Beat eggs and sugar together until light. Add flour and baking powder. Heat milk and margarine to boiling point. Stir into egg-flour mixture. Pour into greased pan and bake 40 minutes at 325°. Make topping while cake is baking.
Put flour and milk in jar and shake until lumps are gone. Pour into saucepan and heat over low heat, stirring constantly until it boils and thickens. Set aside to cool. Mix remaining ingredients in blender at high speed until light and fluffy. Add flour mixture and blend at high speed until very smooth. Spread over cake.
Chill juice and ginger ale before mixing together. Put sherbet in punch bowl. Pour juice and ginger ale over sherbet. Stir until mixed well. Serve.
Open biscuits and put them on the oven pan. Then put spaghetti sauce on each biscuit. Add the cheese and other toppings. Set oven at 320° and let them cook for 28 to 43 minutes.
Cut fish (using several varieties) into 2-inch pieces. Add lobster. In a large saucepan, place olive oil, parsley, bay leaves, saffron, fennel, tomato, orange rind and garlic. Add fish. Cover with 1 1/2-quarts water. Add salt and pepper and bring to a boil. Boil quickly 15 to 20 minutes and remove pan from fire. Replace cooked parsley with a tablespoon of finely cut fresh parsley. Pour Bouillabaisse into tureen over several thick slices of white bread. Serves 8 to 10.
Peel turnips and potato; slice thinly. Combine all ingredients and cook until tender, about 45 minutes. Mash with potato masher.
Grease or butter a 13 x 9-inch or larger pan. Sprinkle rice in bottom of pan. Sprinkle dried onion on top. In mixing bowl, put mushroom soup, celery soup and water. Pour over rice and place chicken on top. Spoon onion soup over top of chicken. Sprinkle paprika and cover with foil. Bake at 350° for 2 1/2 hours. Do not peek!
Fill powdered sugar box with flour. Add alternately flour and eggs. Add vanilla. Bake at 350° for 1 hour and 15 minutes.
Cream the margarine with sugar. Beat in eggs, one at a time. Melt chocolate chips in top of double boiler or in microwave. Add melted chocolate and instant coffee to egg mixture. Stir in flour and 1 cup broken walnuts. Turn into pie shell. Top with remaining walnuts (halves), if desired. Bake at 375° for 25 minutes. Cool. Top with whipped cream or Cool Whip, if desired. (The cream actually tones down the sweetness!) Slice thin. Very rich and yummy.
In 10-inch skillet or baking pan, melt butter; add brown sugar. Add well drained fruit and nuts; arrange to form top of the cake. Set aside.
Mix ingredients; pour into a 9 x 13-inch dish. Refrigerate until set. Cut into squares.
Cook chicken; let cool and pull off bone. Cut into small pieces. Roll biscuits thin and cut in small strips. Drop into chicken broth and cut up chicken. Peel boiled eggs; cut into slices and put in with dumplings. Add salt and pepper to taste.
Beat well with mixer until smooth. Pour into greased and floured Bundt pan. Bake	45 minutes at 350°. Cool 25 minutes. Invert onto rack. Slice into 3 layers. Divide one can of cherry pie filling and Cool Whip between slices, ending with cherries on top.
Wash cukes but do not cut off ends. Pack tightly in glass gallon jar. Add salt, pickling spice and alum. Fill jar with vinegar. Screw on lid and set aside for 6 weeks.
Cook asparagus until just crisp-tender. Add melted butter to the dressing mix. Mix soup with milk. You may use 1/2 to 1 whole package. Alternate layers of asparagus, dressing and soup. Top with buttered crumbs, if desired. Bake at 375° for about 45 minutes or until bubbly and golden.
Heat soup. Stir in gelatine. Add softened cream cheese. Beat with beater until smooth. Add other ingredients except shrimp. Add shrimp last. Pour into mold.
Preheat oven to 350°. Grease and flour (or use cocoa instead of flour) a 12-cup Bundt pan or 10-inch tube pan; set aside. In top of double boiler over hot, not boiling, water, melt candy bars. In large mixer bowl, cream butter or margarine, sugar and eggs until light and fluffy, about 5 minutes. Combine flour and soda; add alternately with buttermilk. Add chocolate syrup, melted chocolate bars and vanilla; beat just until combined. Pour into prepared pan. Bake for 1 1/2 hours, or until toothpick inserted in center comes out clean. Let cool in pan 10 to 15 minutes. Remove from pan; cool completely on wire rack. To serve, sprinkle with confectioners sugar. Makes 16 servings.
Marinate steak in Italian dressing 2 to 3 hours. Beginning with meat on skewers, add remaining ingredients with meat in between each vegetable and ending with meat. Baste while on grill with the remaining Italian dressing.
Beat eggs well. Add Karo syrup, sugar, butter, salt and vanilla. Place nuts on bottom of crust. Pour mixture over nuts. Bake at 425° for 10 minutes. Reduce heat to 350° and bake until knife inserted into the center of pie comes out clean, about 30 to 40 minutes.
Combine dry ingredients; stir in nuts and set aside. Combine remaining ingredients. Add to dry ingredients, stirring just until batter is moistened. Spoon batter into 2 greased and floured 9x5x3 inch loaf pans. Bake at 350° for 60 to 65 minutes. Cool 10 minutes before removing from pans.	Serve cold with ice cream or toasted with butter. Yield: 2 loaves.
Mix together powdered sugar and 1/2 c. peanut butter and reserve 1/3. Pour rest in bottom of a baked pie crust. In saucepan cook egg yolks, 1/2 c. sugar, 1/4 c. flour, milk and salt until thick. Add 1 Tbsp. peanut butter, 2 Tbsp. butter and 1 tsp. vanilla. Cool and our in crust. Make meringue: Beat egg whites, cold water, 1/2 c. sugar, 1 Tbsp. cornstarch and beat until stiff. Top pie with meringue and top meringue with reserved peanut butter mixture. Bake in 350 degree oven until brown.
In a small bowl, combine bread crumbs, cheese, parsley, garlic which has been finely chopped, salt and black pepper. Place this mixture in a shallow bowl. Place 1/2 cup of melted margarine in a shallow dish. Preheat oven to 350°. Have ready a shallow baking pan. Dip chicken pieces first in the margarine, then into the bread crumb mixture. Place in baking pan in a single layer. Drizzle rest of melted margarine evenly over chicken. Bake for 45 minutes, turning once only. Chicken will be crusty and golden brown. Yield: 6 servings. Carbohydrate 15 g, protein 8 g, fat 28 g, calories 339.
Boil chicken. Cool. Cut into small pieces. Layer in 9 x 13-inch dish:
Several hours or the night before serving, pour liquid off beans. Toss beans well with the next 4 ingredients. Chill 1/2 hour before serving. At serving time, add celery and radishes. Arrange salami, lettuce, egg and onion slices in center. Serves 6.
Drain browned sausage. Mix in Bisquick. Melt Cheddar cheese and add buttermilk. Mix into one big ball. Form into small balls. Place on ungreased pan and bake at 350° for 12 to 18 minutes or until golden brown.
In large bowl, mix bran and milk. Let stand. In small bowl, mix flour, baking powder and brown sugar. Add raisins and cut fruit to flour mixture. Mix well to cover fruit. Add egg and margarine to bran mixture; stir. Add flour mixture gradually to bran mixture until all is moist. Put in muffin pans and bake 20 minutes at 400° in preheated oven. Makes 12 muffins.
In a saucepan, saute onion in butter until tender. Add rice, cook over medium heat for 2 minutes, stirring constantly. Stir in turmeric; bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until liquid is absorbed. Stir in cheese.
Mix all ingredients well. Bake at 350° for 20 to 25 minutes. Frost if desired. These will stay moist for days.
Mix sugar, flour and salt. Add boiling water and vanilla. Pour into unbaked crust and sprinkle nutmeg on top. Bake at 420° for the first 10 minutes. Then lower oven to 350° for 30 minutes or until set.
Wash beans and soak over night. Brown onion and garlic with sausage. Add all ingredients. Add water to cover. Cook 3-4 hours.
Cook rice. Add remaining ingredients. Mix all ingredients together. Top with grated cheese. Bake at 350° for 45 minutes, or until bubbles and cheese melts.
Add 1/2 teaspoon of salt to 2 to 3 cups of water and bring to a boil. Add veggies to water, bring back to boil and cook for 3 minutes. Drain veggies and rinse in cold water to halt cooking.
1st Layer: Mix together flour, butter (margarine) and pecans (mixture will be very thick and lumpy). Press mixture into bottom of 9 x 13-inch glass baking dish. Bake at 350° for 20 minutes. Cool.
Dissolve jello in boiling water. Add other ingredients and stir. Pour into a gallon container. Finish filling with water (2 cups). Freeze. When ready to use, thaw until soft enough to chop with food chopper. Add 1/2 gallon of vanilla ice cream and 1 quart of ginger ale (I use more). Makes about 6 quarts of punch.
Cream butter, Crisco and sugar. Add eggs, one at a time, mixing well.
Preheat oven to 450°. Combine flour, sugar, baking powder, salt, cinnamon, ginger and allspice in a medium bowl. Combine sweet potatoes and milk in medium bowl with wire whisk until smooth. Make well in center of dry ingredients. Add sweet potato mixture; stir until mixture forms soft dough that clings together and forms a ball. Turn out dough onto well-floured surface. Knead dough gently 10 to 12 times. Roll or pat dough to 1/2-inch thickness. Cut out dough with floured 2 1/2-inch biscuit cutter. Place biscuits 2-inches apart on ungreased large baking sheet. Bake 12 to 14 minutes or until tops and bottoms are golden brown. Serve warm.
Peel and slice eggplant. Dip slices in egg and milk; dredge with flour, salt and pepper. In large skillet heat oil and brown eggplant on both sides. Drain on paper. Remove remaining oil in skillet. Saute onion, bell pepper and Italian seasoning. In a greased 8 X 11 inch casserole place alternating layers of eggplant, cheese, onion and bell pepper mixture. Top with parmesan cheese and bake uncovered at 350 degrees for 45 minutes or until bubbly. Serves 4 to 6.
Fry bacon crisp; drain well. Cut up raw vegetables and layer in large container. Mix the sugar, cheese, salad dressing, salt and pepper; dot over vegetables. Crumble bacon and sprinkle over top. Cover and store overnight. Toss when ready to serve.
Melt butter, add sugar and peanut butter. Press in long dish (11 x 6). Melt Hershey bars in microwave for 1 minute, stir and then put in for 1 more minute. Stir and spread over top of peanut butter mixture. Chill and cut into squares.
Melt margarine in skillet and stir in flour, sugar and cocoa mixture. Add beaten egg yolks and milk. Stir until thick and add vanilla and almond flavoring. Continue stirring until smooth and shiny (about 1 minute).
Grease cake pan heavily, then dump the ingredients in the order listed and spread evenly in the pan. Bake at 350° for 40 minutes. May serve with Cool Whip, if desired.
Combine 2 cups flour and 1/2 teaspoon salt. Cut in 8 tablespoons butter and shortening until mixture resembles coarse meal. Stir in water, 1 tablespoon at a time, until dough just comes together. Form dough into 2 disks, one slightly larger than the other. Wrap and chill 1 hour. Preheat oven to 425°. Roll out larger disk on lightly floured surface to 12 inch circle. Fit into 9-inch pie dish. Combine pecans, brown sugar, 1/2 cup heavy cream, cinnamon and remaining 1/4 teaspoon salt. Stir in apples and cranberries until well coated. Spoon fruit filling into pie crust. Dot with remaining 2 tablespoons butter. Roll out remaining dough to 10-inch circle. Cover filling with dough. Vent top. Brush with remaining 1 tablespoon heavy cream and sprinkle with sugar. Place on baking sheet. Bake 15 minutes. Reduce to 350°; bake 50 to 55 minutes, until filling is bubbly and crust is golden. Cool on wire rack.
Combine cabbage and onions in large bowl. Brown almonds and sesame seed in butter. Put sesame seed, Top Ramen noodles and almonds in salad just before serving. Add dressing (follows) just before serving.
Mix ingredients in order given. Bake at 350° until done, approximately 30 minutes.
Mix flour, pepper and salt. Pound it into the steak. Cut steak into serving pieces. Beat eggs and cream together. Dredge meat in flour; dip in egg mix and then in cracker crumbs. Brown in a large frying pan in hot oil. Turn with tongs. Cover and cook over low heat until tender.
Fry sausage or bacon until crisp; drain. Save drippings. Sift next 4 ingredients. Stir in cornmeal. Combine egg, butter and buttermilk; combine with dry ingredients, corn, chilies and sausage or bacon. Mix until just blended; do not overbeat. Batter will be stiff. In a 10-inch cast iron skillet, heat drippings approximately 1/8-inch deep, over medium heat until sizzling. Spoon batter into skillet. Bake at 400° for 20 to 25 minutes.
Cook noodles according to package directions. Drain well and leave in pan. Add cottage cheese, Mozzarella cheese and sauce. Mix all together and pour into 9 x 13-inch baking pan. Bake at 350° for 30 minutes or until nice and bubbly around pan. Sprinkle with Parmesan cheese. Let stand a few minutes before cutting.
Cook noodles. Drain and mix with other ingredients, leaving some cheese for top. Cover with tinfoil. Bake at 350° for 1 hour.
Toss together; let stand about 2 hours. Before serving, toss in 1/2 cup toasted almonds and 1 tablespoon sesame seed.
Place all ingredients in large skillet. Simmer for about 4 minutes. Remove whole vegetables before serving.
Bring syrup and sugar to boil; stir in peanut butter and vanilla, then add Cheerios. Press into a 9 x 12-inch pan. Cut into bars.
In a large bowl, combine all ingredients; mix well. Spoon into individual serving dishes or large serving bowl. Chill for 30 minutes. Garnish as desired. Refrigerate leftovers.
Brown beef and onion. Drain. Mix hamburger, beans, ketchup, mustard, brown sugar and chili powder together. Bake 20 minutes at 300°.
Stir sausage, cheese, eggs and milk. Put into pie crust. Bake at 350° for 35 minutes or until golden brown on top.
Put bread on a pan. Then put chees. Flip it to see if it's dun. When it's dun let it cool. Then eat.
Mix together the cooked, cut up chicken, cream of mushroom soup, mayonnaise, milk and water chestnuts. Spread half of dressing in bottom of greased 9 x 11-inch pan. Pour on the chicken mixture. Spread remainder of dressing on top. Bake uncovered at 275° for 45 minutes.
Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (do not boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks.
Mix first 4 ingredients with flour. Add shortening and water. Let stand for 20 minutes. Beat eggs with fork. Add vanilla, then sugar and flour, beating with fork. Add date mixture; mix to first blend. Pour into greased 9 x 5 x 3-inch loaf pan, bake at 350° for 1 hour and 5 minutes.
Heat soup, broth, chicken and vegetables until boiling. Stir and boil one minute. Spread into an ungreased pan. Mix remaining ingredients and pour over soup mixture. Crust will rise during baking. Bake at 375° until lightly brown, about 30 minutes.
Put chicken in stove and cook about 10 minutes, then take chicken out and put ingredients on it. Bake at 350° until tender.
Mix and heat on medium-low until thoroughly hot the eggs, sugar and milk. Mix in separate bowl the Eagle Brand milk, half and half, vanilla and bananas. Add heated mixture and pour into canister. Fill to line with milk.
Combine. Add water to make a gallon.	Freeze. Remove from freezer 6 hours before serving. Serves 15 to 20.
Boil and cool potatoes. Slice potatoes with skin on and put in 2 quart casserole dish. Melt and mix remaining ingredients. Pour all this mixture over potatoes. Bake uncovered until bubbly.
Cream together the first 4 ingredients. Add flour and nuts; mix well.	Chill 2 hours and make into small balls. Bake 10 minutes. Dust with powdered sugar when cool.
Brown ground beef, onion and chili peppers. Stir in garlic salt, tomato sauce and chili powder. Simmer 10 minutes. Add grated cheese, sour cream and egg. Mix well. Roll biscuits thin or separate into thin pieces to cover bottom of a 9 x 13-inch dish. Use 1/2 can of biscuits for bottom and 1/2 for top. Pour mixture over biscuits on bottom and top with remaining biscuits. Cook for 30 minutes at 375° or until brown.
Mix and knead. Cut or drop. Bake at 400° for 20 minutes.
Combine eggs, Wesson oil and milk in electric mixer bowl; mix well. Combine dry ingredients. Add to egg mixture, beating at medium speed. Beat for about 2 minutes. Pour batter into hot waffle iron. Bake until done.
Brown roast on top of stove. Use approximately 4 tablespoons of oil to brown roast. Add onions and flour and just as onions begin to turn lighter, add mushroom soup. As the liquids thicken, add 1 soup can of water or more to thin the gravy. Cover and cook in 375° oven for about 2 hours or until done.
Mix first 3 ingredients. Blend all other ingredients into a sauce. Pour sauce over vegetables. Place in covered dish. Refrigerate overnight. Will keep in refrigerator for 2 weeks.
Using electric mixer, cream sugar and margarine together on medium speed. Add eggs and beat. Stir in flour, alternating with sour milk. Stir in mashed bananas. Bake at 350° in 9 1/2 x 5 1/4-inch greased loaf pan for one hour, or until done.
Beat eggs until foamy. Add all ingredients except flour; mix well. Gradually blend in flour and add walnuts if desired. Pour into greased Bundt pan. Bake at 350° for one hour.
Mix all ingredients in a bowl. Refrigerate for 2 hours. Serve with chips.
Combine ham, pork, bread crumbs, milk and eggs. Mix well. Add salt and pepper. Shape into loaf and place in baking pan. Bake at 350° for 2 hours. Lower heat if loaf becomes too brown.
Cook and debone chicken. Then chop along with the eggs. Mix chicken, eggs, soup and broth. Salt and pepper to taste. Place in pan, then mix flour, milk and butter. Pour on top of chicken mixture. Bake at 350° for 1 hour and 30 minutes.