HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in large skillet. Saute vegetables for 1/2 hour. Add crawfish tails and seasonings. Add flour, stirring for about 3 minutes. Add chicken bouillon water and 1/4 cup each green onions and parsley. Simmer for 15 minutes.
Drain pineapple; reserve 1/2 cup juice for dressing. Mix pineapple, bacon, spinach, celery and onion. Combine reserved juice with remaining ingredients; mix well. Add to salad and toss. Makes 4 servings.
Combine cheese, yogurt, milk, green onions and parsley. Mix well. Arrange half of potatoes in 2-quart microwave-safe dish. Spread half of cheese mixture over potatoes. Repeat with remaining potatoes and cheese mixture. Cover and microwave at High for 15 to 20 minutes or until potatoes are tender. Stir once after 8 minutes.
In a large pot, boil and debone chicken. Add cream of chicken soup and onion (cut up). Also add rice; cook until rice is done. Serve. Salt and pepper to taste.
Mix flour and sugar. Add eggs and melted butter. Blend well. Add vanilla. Spread chocolate chips in unbaked pie shell. Cover chips with pecans. Pour in egg mixture. Bake at 325° for 40 to 45 minutes.
Drain pineapple. Mix all ingredients together and make into a ball. If desired, roll in crushed nuts. Serve with crackers.
Mix together milk, salt and sugar. Soften yeast in a little warm water and add to mixture. Stir in eggs, Crisco or margarine and flour. Add flour in two additions, using the amount necessary to make it easy to handle. Knead dough until mixed. Dump out onto floured surface and wash bowl, then grease bowl. Put dough back in and turn dough over right away. Cover and let rise until double, then punch down gently and let rise again.
Boil potatoes in water for 20 to 25 minutes or until just tender. Drain well, peel and cube.
Add gelatin to 1/4 cup tomato juice. Let stand for 5 minutes. Meanwhile, combine 1 3/4 cup tomato juice and the bouillon cube in saucepan. Bring to boil, stirring to dissolve cube in saucepan. Add gelatin; stir to dissolve. Then add all remaining ingredients. Pour into an 8 or 9-inch pan and chill until set. Spoon into chilled bowls.
Mix oats, coconut, nuts and flour; set aside. Mix brown sugar, butter and honey together. Bring to a boil, pour over dry ingredients. Blend well. Bake at 350° in greased muffin cups for 12 to 15 minutes.
Combine mashed potatoes and cream cheese; beat well. Stir in 1 beaten egg, 2 tablespoons chopped green onion and parsley; blend well. Transfer to greased baking dish. Dot with butter. Sprinkle top with paprika. Bake at 400° for 30 minutes.
Do not beat. Add 1 cup pecans if desired. Spoon into 2 loaf pans. Bake 325 degrees for 45 to 60 minutes. If you grate and freeze zucchini in the summer, you will need to freeze 3 cups for this recipe.
Wash fish, dry thoroughly. Cut foil 14 inch square. Place one fish fillet in center of each. Arrange shrimp and mushrooms over fillet. Sprinkle with salt, pepper, paprika, and lemon juice. Top each with 1/4 cup white sauce. Sprinkle with parsley. Fold to seal. Bake at 400° for 35 minutes. Serve in foil. Makes 8 servings.
In large saucepan cook carrots and celery in 1/4 cup butter till tender. Blend flour, salt, Worcestershire sauce, hot pepper sauce, and 2 Tablespoons water till smooth. Add to vegetables. Add oysters and the liquid. Return to boiling; simmer over very low heat 3 to 4 minutes, stirring gently. Add hot milk. Remove from heat. Cover; let stand 15 minutes. Place remaining butter in tureen. Reheat stew to serving temperature. Pour into tureen. Dash with paprika, if desired.
Cream the cream cheese and powdered sugar. Add Cool Whip. Spread on crust, then drain frozen berries. Use that liquid and rest of water to equal 3 cups and mix with Danish dessert topping. Add berries. Cool (Junket) well. When cool, pour over cheese layer, then add another layer of Cool Whip. Refrigerate.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Remove from the oven and let cool. Reduce heat to 425°. Sprinkle bacon, cheeses and onion over the crust. In a bowl, beat eggs, cream, salt, sugar and cayenne. Pour into the crust. Bake for 15 minutes. Reduce heat to 300°. Bake 30 minutes longer or until a knife inserted near the center comes out clean. Yield: 6 to 8 servings.
Brown ground beef with the onion in a skillet. Drain in large pot. Add all ingredients. Bring to a boil, then cover and simmer for 20 minutes or until done.
Combine dressing mix and butter; press 1/2 of mixture into a 9 x 13-inch pan. Combine remaining ingredients and pour on top of dressing mixture. Top with remaining dressing mix. Bake 1 hour at 300° or half hour at 375°.
Mix dry ingredients, then add wet. Mix then place in muffin tins sprayed with nonstick spray coating. Instead of using flour to coat tins, use rolled oats. Bake at 375° until done.
Put hot water, rice and salt in 2-quart casserole; cover with waxed paper. Microwave 5 to 6 minutes until rice is tender. Standing time: 5 minutes, covered.
Brown meat slowly; spoon off excess fat. Add next 6 ingredients; simmer, uncovered, for 30 minutes, stirring several times.
Combine ingredients in saucepan. Bring to a boil to dissolve sugar. Cool. Store in jar in refrigerator.
Mix all ingredients, except the peanut butter, into a dough. (Add a little extra powdered sugar to stiffen the dough if needed.) Roll out the dough 1/4-inch thick onto a floured surface. Spread the peanut butter evenly over the rolled out dough. Start at 1 end and roll it over like a jelly roll. Cut into slices approximately 1/2-inch wide. Let set until slices are firm.
Boil chicken breasts with carrots and onion in small amount of water. Set aside and	steam chopped broccoli for about 3 minutes. Heat the cream of chicken soup, half can of water and soy sauce.	Mix together the chopped chicken (bite-size pieces), carrots, onions and the	chopped broccoli. Arrange in	baking dish and pour the hot soup over all. Heat for 5 to 8 minutes in oven. Serves 4 to 6.
Season pork chops with salt and pepper; dust with flour. Sear on both sides until browned. Reduce heat and cook for 30 minutes or until tender. Combine 1 teaspoon salt and remaining ingredients; heat to boiling. Pour over chops.
Mix all ingredients together. Shape in 1-inch burgers and put into oblong long pan. Bake at 350° for 45 minutes or until done.
Heat ingredients until blended. Top with grated Cheddar cheese; bake at 350° for about 40 to 45 minutes. Prepare ahead of time; let cool. The cooler it gets, the better.
Combine all ingredients, heat over low heat. Remove to chafing dish. Serve with tortilla chips or potato chips.
Heat oven to 450°. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with a fork only until dough leaves the side of the bowl. Turn dough out onto lightly floured board or pastry cloth; knead just until smooth. Roll dough out about 1/2-inch thick and cut with floured cutter. Place on lightly greased baking sheet. Bake 10 to 12 minutes. Makes 12 to 14 (2-inch) biscuits.
Mix well all ingredients. Beat for 2 minutes. Pour into 2 ungreased 9-inch pans and bake at 350° for 35 minutes. Use your favorite cream cheese icing.
Combine first 4 ingredients in bowl. Mix well and cool to lukewarm. Dissolve yeast in lukewarm water; stir in milk mixture. Gradually stir in flour to make a stiff dough. Beat well after each addition. Cover bowl with damp towel. Let rise; knead dough on floured board. Divide dough in half; shape into 2 loaves, adding if sticky. Place loaves in 2 pans, greased lightly. Brush tops with melted butter. Cover and let rise until double in size. Bake at 375° until done, 35 to 40 minutes.
Pour over cake while in pan. Mix 1/2 banana and enough powdered sugar to make glaze.
Cut chicken, pineapple, peppers and onions into approximately 24 pieces, each about 1 inch thick. Combine chicken, pineapple juice, garlic, soy sauce and oil in a large nonmetallic bowl. Marinate in refrigerator for at least 1 hour and up to 1 day. Coat vegetables with cooking spray. Thread a piece of each item on 8 skewers, repeating twice in same order. Brush with marinade. Grill over medium-hot coals until chicken is completely cooked, about 8-10 minutes, turning kebabs every 2 minutes so they're cooked evenly on all sided. Yields 2 kebabs and 1/2 c. rice per serving.
Cook peaches in water until tender. Mix 2 tablespoons of flour, sugar and pinch of salt. Add to peaches. Add melted butter.
Scald milk. Pour over sugar and butter. Let stand until lukewarm. Then stir in yeast, salt and beaten eggs. Add 5 or 6 cups of flour. Knead and let rise for 3 hours. Roll out and cut into round shape. While rolling out, put 1 cube of butter in pan and melt. Place circles in pans and let rise again approximately 1 hour. Use 2 Bundt pans. Bake at 400° for 20 minutes. Yields 2 circle loaves.
Cream sugar and butter. Add egg, beating until mixed. Add cherries and nuts. Mix soda with flour and combine with first mixture. Bake at 350° for 30 to 45 minutes, depending on pan size.
Melt the hugs and kisses. Mix together thoughtfulness, helpfulness, obedience and happiness. Slowly stir in the hugs and kisses. When the mixture is smooth, add the kindness and consideration. The sweetness and humor can be added at all times.
Mix together in a large pan the tuna, peas, celery, cheese, corn and water. Bring to a boil over medium heat and let simmer, stirring until cheese melts. Add a dash of salt and a dash of pepper; stir. Add the noodles and stir occasionally until noodles are soft. Add more water, if needed.
In large bowl, gently toss strawberries, pineapple and bananas. Fold in the glaze. Chill for 1 hour. (Serves 6-8.)
In a large bowl, mix all ingredients except bread. You may need more or less of mayonnaise, depending on taste. Spread on slice of bread and top with another slice of bread for a sandwich. Serves 6.
In a small mixing bowl, blend all ingredients, except roast. Place beef in a separate bowl. Pour marinade over. Cover well. Refrigerate overnight or let stand at room temperature for 8 hours. When ready to cook, remove meat from marinade. Place in roasting pan. Heat oven to 450°. Cook beef 10 minutes on 1 side. Salt and pepper, turn and cook 10 minutes. Remove from pan for rare; for medium cook 15 minutes on each side; for well done, 20 minutes. Wrap, refrigerate and serve chilled plain or with your favorite sauce. Makes 10 servings.
Cream butter, sugar and vanilla. Beat in eggs. Stir in flour and add nuts. Spread 3/4 of mixture in greased 13 x 9-inch baking dish. Cover with cherries. Drop remaining batter by spoonfuls on top. Bake at 350° for 45 minutes.
Slice potatoes thinly in bottom of a casserole dish. Brown hamburger and put on top of potatoes. Spread soup on top; clean can with 1/2 cup milk. Pour over casserole. Bake for 1 hour at 350° or until potatoes are done.
Sprinkle canning salt over dry squash; let stand 1 hour. Rinse well. Bring sugar, vinegar and spices to a boil; add squash, peppers and onions. Bring to a boil again. Remove from heat. Put in sterilized jars; turn upside down until cool. Ready to eat when cool.
Bake Boston butt slow on low heat until done. Boil chicken in about 2 1/2 cups water. Save broth. Bone. Grind all meat and vegetables together with meat grinder (food processor can be used). Combine all other ingredients, except seasoning and bring to a boil. (Put ground beef in raw.) Cook on low heat until ground beef is done, stirring constantly. Cook in heavy stockpot to avoid sticking. Add seasoning.
Preheat oven to 350°. Cut fat from steak and cut into 1 or 2-inch pieces. Season and dredge in flour and brown in hot fat quickly. Place in 1 1/2-quart casserole dish. Add tomatoes, onion, green pepper, rice, tomato juice, salt and pepper. Arrange with the onion slices on top. Cover with foil and bake for 1 1/2 hours.
First Layer: Combine flour, butter and 1 cup nuts in 9 x 13 pan. (Pat in pan.) Bake at 375° for 20 minutes.
Place carrots, celery, onion and bouillon cubes in water and boil until tender. Add Velveeta cheese. Make a paste of margarine and flour; add to cheese soup after taking off heat.
Peel casing off salami slices. Spread softened cream cheese carefully onto each salami and slice with spatula. Roll each slice up. Fasten with toothpicks. Refrigerate until cream cheese hardens. Carefully remove toothpicks and slice into 3/4-inch slices and arrange with cut edges up.
Add Roquefort cheese to cream cheese. Add salt, mustard and Worcestershire sauce. Mix and add mayonnaise and light cream. Refrigerate.
Drain pickles, reserving 3 tablespoons juice. Cut pickles into chunks (each pickle into 3 or 4 pieces). Mix the other ingredients and shake well to dissolve sugar and pour over pickles. Refrigerate several days before using.
Mix bread crumbs and cornbread with turkey stock until moist. Saute celery and onion before adding. Mix all together. Be sure to use enough stock so it will not be stiff.
Heat oven to 375°. In 10-inch nonstick skillet, combine onion, celery and oil. Cook over medium heat for 5 to 8 minutes or until vegetables are tender; stir occasionally.
Crush the stuffing. Beat the eggs. Dip chicken breast into beaten eggs, then into stuffing mix. Brown chicken in skillet with butter. Lay browned chicken in a 13 x 9-inch pan. Add the broth and mushrooms. Cover with slices of cheese. Bake 1 hour at 350°. Bake 35 minutes longer if not done.
Pre-heat oven to 400 degrees. Cut chicken into bite-sized pieces. Place cornflakes into plastic bag and crush by using a rolling pin. Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended. Add a few chicken pieces at a time to crumb mixture and shake to coat evenly. Lightly grease a cookie sheet. Place chicken pieces on cookie sheet, not touching. Bake until golden brown. Cook about 12 to 14 minutes.
Preheat oven to 350°. In a large bowl combine all ingredients. In large shallow baking pan, shape into loaf. Bake 1 hour or until done. Tested recipe from the Lipton kitchens. Makes 6 to 8 servings.
Stir sugar, flour and egg until blended. Add milk until dissolved. Place on medium burner; stir often, approximately 5 minutes, until mixture thickens. Take off burner. Add butter and vanilla extract. Stir and pour over vanilla wafers and banana. Serves 4.
Blend together cream cheese and Ricotta until smooth. Add eggs, one at a time, sugar, melted butter, flour and cornstarch. Add vanilla and lemon juice. Last, blend in sour cream. Pour batter into spring-form pan. Bake 1 hour in 350° oven. Do not open oven door! After 1 hour, check cake (it should be slightly browned on top). Shut oven off. Leave cake in oven about 1 1/2 hours with door slightly open. Can be served with fruit topping.
In 3-quart saucepan over medium heat in hot butter, cook onions and celery until tender, stirring occasionally. Stir in soup, milk and Worcestershire sauce until well blended. Add chicken, vegetables and potatoes. Heat through, stirring occasionally. Spoon into baking dish, set aside. Preheat oven to 400°. On a floured surface, roll pastry 1-inch large all around the baking dish. With knife, cut pastry into 3/4-inch strips. Crisscross over the soup mixture to form lattice top. Bake 30 minutes.
Set aside 1/2 cup crushed vanilla wafers. Mix vanilla wafers, powdered sugar, eggs and pecans. May need to add 3 teaspoons milk to hold together. Bake at 350° until brown. Cool. Cook apricots according to package directions; mash. Add 1 cup sugar and cubed butter. Spread on top of crust. Cover with Cool Whip and crumbs.
Heat oil in frying pan and saute potatoes. Add onion to potatoes. Add water, tomato sauce and all remaining ingredients. Simmer, adding more water if needed.
Cut carrots into 2-inch pieces. Heat carrots and remaining ingredients except parsley to boiling. Reduce heat. Cover and simmer until carrots are tender (approximately 25 minutes). Serves 4 to 6.
Mix first two ingredients until gelatin is completely dissolved. Add remaining ingredients and chill for 4 hours.
Beat egg whites and salt until soft peaks form. Add sugar, 1 teaspoon at a time, beating until smooth and glossy. Continue beating and add syrup, a little at a time, until frosting peaks. Fold in vanilla. Makes enough for 2 (9-inch) layers.
Combine all ingredients. Form into small meat balls and brown on all sides in small amount of oil. Continue cooking for 15 minutes. Remove from pan and drain.
Cook squash and onion together until tender. Drain well. Add cracker crumbs, butter and one cup of cheese. Beat eggs with milk and add to the squash and onion mixture. Pour into buttered casserole and top with remaining 1/2 cup of cheese. Bake at 425° for 30 to 45 minutes.
Melt butter. Remove from heat. Add brown sugar and cream, stirring until smooth. Return to heat. Bring to boil and boil 1 minute, stirring constantly. Cool until bottom of pan is lukewarm. Beat in powdered sugar until smooth. Add vanilla.
In 3-quart casserole, combine oil and carrots. Cook 5 minutes. Stir in pork, onion, red and green pepper. Cover and cook 3 minutes. Drain pineapple (save juice; 1/2 cup). In a clean bowl add 1/2 cup juice to cornstarch; stir until dissolved. Stir in all remaining ingredients to make sauce. Add sauce to the pork mixture. Stir to mix. Cover and cook on medium 10 to 17 minutes. Stir twice until sauce is thickened and pork is done. Serve over rice.
Beat eggs with sugar until thick. Sift dry ingredients and add to first mixture. Beat until smooth. Add nuts, dates and vanilla. Bake in greased 9 x 13-inch pan at 350° for 30 minutes. Cut in squares. Roll in confectioners sugar.
Mix all ingredients. This can be baked in a Bundt pan or angel food cake pan. To make fruit cake, add any fruit you desire. Bake in a very slow oven for about 2 hours, but test for doneness occasionally. This is a good cake for the Christmas holidays.
In a 9 x 13-inch pan, put graham crackers and butter; mix well. Pat out to make a crust.
Cook chicken and debone. Mix all ingredients, except chicken and chips. Place a layer of chicken, a layer of the mixture and then a layer of chips. Repeat the layering and bake at 375° for 30 minutes.
In a large skillet brown onion and ground beef in butter. Stir frequently. Mix cornstarch, fennel seed, oregano and garlic powder together and stir into the meat. Add pizza sauce with rapid stirring and reduce the heat. Add grated cheese in 1/3 portions and stir well until cheese melts. Serve with cubes of French bread or you can slice the bread and eat it like an open-faced sandwich.
Preheat oven to 400°. Place meat in a roasting pan and cover with Worcestershire sauce and garlic salt. Generously sprinkle with parsley flakes, oregano, pepper, basil and Tabasco sauce. Bake, covered, 15 minutes. Reduce heat to 300°; pour broth around meat and continue to cook in a covered roasting pan, 2 to 4 hours. Check periodically to see if more liquid is needed; add water, if necessary.
Combine eggs (beaten) with sugar and flour. Add milk, corn and melted butter in baking dish. Bake at 400° for 45 to 50 minutes or until firm. Makes 10 servings.
Mix all ingredients and pour in greased 10-inch tube pan. Bake 1 1/2 hours. Glaze while cake is still hot.
In a casserole dish, combine all the ingredients. Mix well. Bake in preheated oven at 400° for 35 to 40 minutes.
Mix all together jello, water, sugar, salt and lemon juice. Chill until mixture thickens, but not completely jelled. Combine sweetened condensed milk and Pet milk; whip until fluffy. Mix with jello mixture. Pour over graham cracker crust. Chill until firm. Cut into squares. Serves 24.
In a saucepan, boil sugar, water and cornstarch. Cook and stir until mixture is clean. Add remaining ingredients; bring to boil. Simmer until it begins to thicken.
In a mixer bowl, beat sugar, egg white, cream of tartar and hot water. Just before peak stage, add vanilla. Beat to stiff peak stage. Frosts 9 x 13-inch.
Mix together crushed graham crackers and 1/2 stick oleo; chill. Beat for 10 minutes the powdered sugar, 1 stick oleo, eggs and vanilla. Put on top of crackers and chill for 2 hours.
Place fish in a 9 x 13-inch greased baking dish. Cover with soup. Bake at 375° for 20 minutes. Combine remaining ingredients. Put on fish and bake another 10 minutes.
Fill a large goblet with ice and pour in equal parts of orange juice and ginger ale. Decorate with a slice of orange speared with a cherry and 2 straws.
Combine rice, boiling water, salt and set aside. Mix in large bowl onion, oil, Pet milk, soup, parsley, eggs and garlic salt. Mix with rice and put in casserole. Grate cheese on top. Bake at 350° for 1 hour.
Mix all well. Put in a 9 x 13-inch pan. Cover with foil. Bake 1 hour at 350°. Sprinkle with Mozzarella cheese. Cook until cheese melts.
Cook at medium to high heat until hard cracked stage (300°) approximately 35 minutes. Take off heat. Add red food coloring. Add one bottle of cinnamon flavoring (.25 ounce). If wanted hotter flavor, add more cinnamon. Pour on greased or buttered cookie sheet until hard. Crack and eat! To harden faster, refrigerate.
Melt butter and marshmallows together; add food coloring to suit you. Put in corn flakes and stir. Put on wax paper. Decorate with cinnamon.
Slice zucchini in thin slices. Add chopped onion and salt. Add water to 1-inch over top of vegetables. Let stand 2 hours.
Mix sugar, cocoa, milk, butter and salt together; bring to a boil on high. Cook 2 minutes. Remove from heat. Add peanut butter and vanilla. Mix well. Pour in buttered pan. Cool and cut.
Crush biscuits. Mix with sugar, cinnamon and butter. Press into bottom and sides of spring-form pan.
Put coconut and pecans in bottom of a 9 x 13-inch pan. Mix cake mix as directed on package and pour over coconut and pecan mixture. Mix cream cheese, butter and powdered sugar and spoon on top of cake. Bake 55 minutes at 350°.
Cook broccoli; drain. Beat egg; add all ingredients and mix well. Place in greased casserole; top with crushed crackers. Bake at 350° for 15 to 30 minutes until bubbly and crackers are browned.
Cream brown sugar and shortening until smooth. Add eggs, blending well. Combine dry ingredients; add to creamed mixture, alternately with beer, beating well after each addition. Stir in pecans and dates. Spoon batter into a well-greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 15 minutes. Cool. Frost with Caramel Frosting.
Sprinkle chicken with salt and pepper. Grill, bone side up, over medium heat on outdoor grill for 20 minutes. Combine salsa and lime juice; turn chicken and grill for 15 to 25 minutes more, brushing with 1/2 cup salsa mixture.
Mix all ingredients together and put in jar until ready to use. Have water boiling (hot water brings the flavor out better). I use 2 teaspoons to a teacup of water. Use more or less to taste.
Combine butter, sugar and milk. Boil 5 1/2 minutes. Remove from heat and add remaining ingredients except nuts. Beat until well mixed. Add nuts. Put into buttered pan. Cool until firm.
Mix everything except mushrooms in pan. Boil mixture. Pour over mushrooms and let cool. Cover and refrigerate overnight. Serve with toothpicks and pieces of crackers to catch marinade.
Beat egg yolks in small bowl until very thick and lemon colored. Add flavoring during the beating. In another bowl, beat whites until stiff and shiny. Add sugar 1 tablespoon at a time. Beat constantly. Beat until whites are stiff and glossy. Gently and slowly fold in egg yolks, then dry ingredients. Drop onto ungreased baking sheet by level tablespoonful for each cookie. Space 2 inches apart. Bake 10 minutes until golden brown at 350° . Let stand, uncovered, to dry and crisp. Makes 40 cookies.
Dissolve jello with boiling water. Add strawberries, pineapple, bananas and nuts. Pour half of jello mixture into pan and set. Add 1/2 pint sour cream, then add rest of jello fruit mixture.