HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add lemons, onions, crab oil, salt and pepper to a 10 gallon or larger stew pot. Bring water to a boil. After water boils for 5 minutes, add potatoes. Boil 10 minutes. Add crawfish and boil 10 more minutes. Add corn and remove from heat. Cover and let crawfish and vegetables soak for 15 more minutes to allow flavors to absorb in meat, corn and potatoes. Drain and sprinkle crawfish with Creole seasoning to taste. Serve immediately.
Line 9-inch square baking dish with 2/3 of buttered crumb mixture. Whip the cream. Mix sweetened milk and lemon juice. Beat well. Add cherries, pecans and whipped cream. Fold in gently. Pour into crumb-lined pan; top with remaining crumbs. Chill in refrigerator. Cut into squares for serving. May be frozen if desired.
In a 12 x 8 x 2-inch dish, place cubes. Microwave on High for 6 minutes, stirring after 2 minutes, until cubes begin to dry. Sprinkle herb seasoning and garlic salt evenly over bread cubes. Drizzle with butter to coat cubes. Microwave on High for 4 to 6 minutes, stirring every minute, until crisp and dry. Makes 6 cups.
Put the cranberries, apples and oranges through a coarse die on a meat grinder, then blend together with all ingredients in a bowl. Check salt content and adjust if necessary. Refrigerate in plastic or stainless steel for at least 2 days for best flavor. Serve with chicken, turkey or duck, especially during the holidays. Yields 2 quarts.
Blend in applesauce after egg. Dissolve soda in boiling water and add alternately with dry ingredients. Serve un-iced or use white icing. Grease and flour cake pan. Use 9 x 13-inch pan. Bake at 350° for 45 minutes.
Heat oven to 425°. Lightly grease jelly roll pan. Mix baking mix and water until soft dough forms. Gently smooth dough into a ball on floured surface. Knead 20 times. Pat dough on pan bottom with floured hands. Go up side of pan with dough. You can use Pillsbury pizza crust and put in pan the same way.
Mix in large bowl sugar and flour. Mix cocoa, oleo, Wesson oil and water in saucepan and bring to boil. Pour over flour and sugar mixture. Mix well. Beat together milk, eggs, soda and vanilla and add to other mixture. Bake on cookie sheet at 400° for 20 to 25 minutes. Ice while cake is hot.
Spread this mixture on pie crust. Cut to the way you want and fold to meet. Bake at 400° until crust is brown, about 15 to 20 minutes.
In a mixing bowl, combine flour with baking soda. Stir in buttermilk, then add enough water to give the mixture a fairly thick yet fluid consistency. Stir in oil. Heat a 6-inch nonstick crepe pan until sizzling hot. Pour in a scant 1/4 cup of batter and quickly tilt pan to form a round. Cook until golden brown on each side; repeat with remaining batter. Makes 12 to 14 pancakes. Delicious with stews and chili.
Prepare bacon in a skillet until crispy; drain. Add beaten eggs; cook until done. Add to lettuce mixture, stirring continuously. Add vinegar; keep mixing. Season with salt, pepper and sugar. Serve on toast or as a salad.
Place almonds and butter in 8 inch microproof baking dish. Cook, uncovered, on HI for 5 minutes or until almonds and butter are golden brown; set aside. Place fish in baking dish, turning fish to coat both sides with butter. Sprinkle with lemon juice, salt, dill and pepper. Top with parsley. Cover with waxed paper and cook on HI for 4 minutes. Sprinkle almonds over fish. Cover with paper towel and cook on HI for 1-2 minutes or until fish flakes easily when tested with a fork. Let stand 1 minute before serving. 3-4 servings. Total cooking time: 10-11 minutes.
Brown beef, onion and garlic in skillet; add tomato sauce, chili powder, salt and pepper. Heat through. Line greased shallow casserole with tortillas, 1/2 for 2 rows (or make 4 rows). Cover with meat mixture on each row. Combine soup and milk; pour on top. Sprinkle grated cheese on top. Bake at 350° for about 25 minutes. Serves 8 to 10 servings.
Cream butter with sugars and add egg. Dissolve soda in a few drops hot water and mix alternately with sifted flour and salt. Add chocolate chips and nuts; mix well. Add vanilla and drop by 1/2 teaspoon on a greased cookie sheet. Bake 12 minutes in a 375° oven. Makes 60 cookies.
Whisk together all 3 ingredients. Chill at least 1/2 hour. Serve with fresh raw vegetables. Also a good topping for baked potatoes.
Prepare grill for grilling. Place meat in bowl and mix well with tomato, olives, garlic, mustard, chili powder, basil, oregano, lemon zest and dill. Season to taste with salt and pepper. Gently form into 4 patties.
*For color, I mix red and green cherries together to equal the 3/4 pound.
Peel and slice sweet potatoes. Fry in oil. Keep turning potatoes. When almost done, add sugar and milk. Simmer on low heat until done.
Saute carrots, cut in thick diagonal slices, in butter. Sprinkle carrots with sugar. Cook, stirring, for 1 to 2 minutes. Add vodka and water. When almost tender, add grapes. Cover and cook until very tender. Season with salt and pepper.
Beat eggs with sugar and vanilla until light. Add potatoes and shortening. Sift dry ingredients. Add alternately with milk. Beat well. Chill dough 3 hours. Fry in deep, hot fat at 375° for about 3 minutes, turning often. Makes 2 to 2 1/2 dozen.
Mix together and put in 13 x 9-inch casserole. Melt 1/2 stick butter and drizzle over top; top with 2 cups cornflakes. Bake at 350° for 45 to 60 minutes.
Peel, pit and mash avocados in a medium size bowl. Add lemon juice, salt and pepper. In a separate bowl, combine sour cream, mayonnaise and taco seasoning.
Combine corn bread, green pepper, onion and celery; mix well. Place half of mixture in 2-quart baking dish. Spread chicken over corn bread layer. Bake in oven at 300° for 30 minutes.
Shred a head of cabbage rather coarsely. Saute the hamburger with onion. Heat it through but don't brown. Season with salt and pepper if desired. Butter a medium sized casserole dish and add half the cabbage then the hamburger mixture. Put cheese over hamburger then put the rest of the cabbage over the top. Pour the can of tomato soup over entire mixture. Cover and bake 55 minutes at 350 degrees or until done.
For a large batch or dish, peel 2 large squash. Cook until soft or done. Drain and mash. Add egg and onion. Add remaining ingredients. Place in a casserole and bake at 375°. Garnish with parsley flakes or paprika. Makes a nice casserole.
Cook on high for 2 hours and on low for 3 hours in crock-pot.
Mix sugar, oil, sour cream, nuts, yellow cake mix, eggs and vanilla. Grease and flour pan. Pour 1/2 of batter into pan and sprinkle cinnamon and brown sugar over it. The pour the rest of the batter over it. Move rack down 1 notch and bake at 350° for 1 hour. Sprinkle more cinnamon and brown sugar to cover top of cake, to give it more cinnamon taste.
Combine all ingredients in blender or food processor and puree until smooth. Chill 15 minutes before serving. Store in a covered container in refrigerator.
Bring oil, oleo, water and cocoa to a boil. Mix sugar, flour and salt together. Pour in cocoa mixture. Add eggs, buttermilk, soda and vanilla; mix well. Pour into 9 x 12-inch well-greased and floured pan. Bake at 350° for 30 minutes. Frost with chocolate icing.
Crush vanilla wafers. Blend rest of ingredients together to make a mixture. Layer bananas and mixture and fold in crushed wafers.
Steep tea bags in boiling water for 5 minutes. Add remaining ingredients, chill.
Combine flour, baking powder, baking soda, cinnamon, ginger, salt and cloves; set aside. In a large bowl, cream the butter. Gradually beat in sugar until light and fluffy. Beat in eggs one at a time. Stir in flour mixture alternately with applesauce just until blended. Stir in walnuts. Turn into greased 9 x 5 x 3-inch loaf pan. Bake in preheated 325° oven for 60 to 70 minutes. Cool in pan on rack for 5 minutes. Remove. Cool completely.
Mix all together very well. Will be dry and take time to mix. If you have a dough mixer, it will do the job. Roll into small balls. Bake in 350° oven for 15 minutes or until light brown.
Blend in blender all ingredients (except crab). Heat slowly until hot. Stir in crab meat.
Brown ground beef in a large skillet and drain off fat. Stir in seasoning mix and water until thickened. Add tomato paste. Cover and simmer for 10 minutes. Stir in beans and mushrooms. Turn into a 2-quart casserole and top with cheese. Bake in a preheated oven for 20 to 30 minutes or until bubbly. Serves 6.
Let all ingredients set in refrigerator in cans overnight. Drain pineapple and oranges. Mix all ingredients with a folding motion. I usually add chopped pecans. Serves 8.
Sieve powdered sugar into butter and peanut butter (mixed together). Add raisins, chocolate chips and nuts and make into small balls. Moisten with milk and roll in coconut.
Heat oven to 400°. Combine ingredients in saucepan and cook, stirring occasionally, until bubbly and slightly thickened. Pour into a greased 12 x 8-inch baking dish.
*Use less buttermilk with oil and more with shortening. For 1/3 cup shortening use 3/4 cup buttermilk.
In a heavy pan, lightly brown beef and onion in oil. Add tomatoes, paste, water, parsley, salt, sugar, garlic powder, pepper and oregano. Simmer, uncovered, stirring occasionally, about 30 minutes.
Mix all ingredients together. Bake in iron skillet at 350° for 50 minutes.
Combine all ingredients except oil. Shape into 6 patties. Rub surface of nonstick skillet with oil; pan-fry salmon patties until golden brown.
In mixing bowl, combine 2 cups of the flour and yeast. In saucepan, heat milk, Crisco, sugar and salt just until warm (115° to 120°), stirring until Crisco almost melts; add to dry mixture. Add egg. Beat with electric mixer at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, beat in remaining flour until batter is thoroughly mixed. Cover; let rise until double, about 1 hour. Stir down and beat thoroughly with wooden spoon. Let rest 5 minutes. Drop batter by tablespoon into greased muffin pans, filling half full. Cover; let rise until double, about 30 minutes. Preheat oven to 400°. (Optional: Brush tops lightly with melted Crisco; sprinkle with poppy seed.) Bake at 400° until done, 12 to 15 minutes. Makes 18 to 20 rolls.
In a 2-quart saucepan, melt butter and stir in flour, cook 5 minutes over medium heat, stirring often. Add onions, cook 2 to 3 minutes without browning. Stir in parsley. Gradually add cream and heat well. Add wine, salt and pepper. Blend well. Bring to a simmer, stirring occasionally, remove from heat. When sauce has cooled to lukewarm, add lemon juice. In a 3-quart casserole, alternate layers of crab meat, artichoke hearts and mushrooms, spreading sauce between layers. Bake, uncovered, 30 to 45 minutes. May be prepared in advance, freezes well. Serves 8. Rich, filling and fattening!
Combine all ingredients; mix until blended well. Form into 1 inch balls. Place on cookie sheet and bake at 350° for 20 to 25 minutes.
Sift together flour, cocoa, soda and salt. Cream sugar and margarine. Add vanilla and eggs to creamed mixture. Beat well. Add 1 cup buttermilk alternately with dry ingredients. Add 1 cup boiling water. Grease and flour large cake pan or cookie sheet. Bake at 325° for 20 minutes.
In a saucepan, combine peaches with syrup, cornstarch and cinnamon. Bring to a boil, then simmer approximately 10 minutes. Place peaches in a baking dish.
Melt margarine; mix together with peanut butter, graham cracker crumbs and powdered sugar. Press into 9 x 13-inch pan. (Do not grease pan.) Melt Hershey chocolate bars and smooth over top. Cut into small bars.
Simmer hen until tender in salted water. Remove meat from broth and debone. Put meat in pan and keep warm while making dumplings.
Mix and sift together flour, soda, salt and cinnamon into a medium bowl. Beat eggs and sugar together; stir in oil, carrots and pineapple. Stir in sifted dry ingredients and vanilla. Grease and flour bread pans. Spoon batter into pans. Bake at 350° for 1 hour. Check with toothpick.
Prepare Velveeta shells and cheese as directed on package. Add remaining ingredients. Mix lightly. Chill!
Brown meat in hot oil. Add garlic and cook until yellow. Add soy sauce, salt and 1/4 cup water. Cook for 45 minutes. Add vegetables. Cook 10 minutes. Stir in cornstarch mixed with 1 cup water. Add tomatoes and cook for 5 minutes. Serve over rice. Makes 4 to 6 servings.
Cream butter and sugar together. Put dry ingredients together and stir. Place in greased/floured cake pan at 350° for 35 minutes.
Place caramels, butter, and cream in a 2 quart microwave safe dish. Microwave uncovered on medium for 2 minutes; stir. Microwave 1-3 minutes more, stirring every minute until smooth. Stir in sugar until smooth. Add peanuts. Gently fold in marshmallows, sprinkle coconut on a 10x5-inch strip onto 2 sheets of waxed paper; spoon caramel mixture down the center of coconut. Using the waxed paper coat caramel with coconut and roll into 2-10inch logs. Discard waxed paper. Wrap logs in plastic wrap and chill for 4 hours. Remove plastic wrap. Cut logs into 1/2-inch slices. Store in air-tight container in the refrigerator.
Cream eggs, sugar, shortening, vanilla and water. Add all dry ingredients. Fold in chips and nuts. Bake at 350° in greased 9 x 13-inch pan for 30 minutes.
Measure these into a large mixing bowl. Make a hole in the center of flour mixture and pour liquid mixture. Stir thoroughly, but do not knead. The dough will be soft. Cover with a damp cloth and set in a warm place to rise, allowing about 2 hours.(Put cold oven on for 1 minute then cut off and let dough rise in there.) Punch down the dough. Place on a floured board and pat into two equal oblongs. Form each into a French loaf by rolling the dough away from you. Continue rolling, pressing outward with the hands and tapering the dough toward the ends until a long, thin form results. Place the 2 loaves on a greased baking sheet. Cut diagonal 1/4-inch deep slits across the tops with sharp pointed scissors. Set in a warm place to rise to somewhat less than doubled in bulk. Preheat oven to 400°. On bottom of oven, place a pan filled with 1/2-inch boiling water. Bake 15 minutes then reduce heat to 350° and bake about 30 minutes. Yeild 2 loaves.
Brown meat in skillet; drain off grease. Put in a 2-quart pot and add all ingredients. Stir and blend thoroughly. Simmer for 1 1/2 to 2 hours. Serves 8 to 10.
Melt margarine in baking dish. Salt and pepper the chicken to taste. Dip chicken in melted margarine. Add flour to margarine with a fork; work flour into margarine. Add broth; stir until smooth. Place in 350° oven for 30 to 40 minutes. Check in 15 minutes and stir mixture to smooth any lumps. When chicken is done, put biscuits on top of chicken and gravy; either canned or homemade biscuits. Bake until brown (serve hot).
Put rice in shallow baking dish. Put pork chops on rice. Add salt and pepper. Add soup and water. Cover with foil and bake in a 350° oven for 45 to 60 minutes. Uncover and brown under broiler.
Cook ground beef; drain grease. Mix ground beef with the onions, chicken noodle soup and cream of chicken. Cook for 20 minutes.
Add dry ingredients to liquid, gradually add more flour until soft dough forms. Stir until dough pulls away from sides of bowl. Roll out, cut and place on baking sheet, brush with oil. Let rise until double. Bake at 400° until browned. Brush with melted oleo when done.
Dissolve yeast cake in 1 cup of lukewarm water. Add remaining 3 cups of water. Add enough flour to make a stiff batter. Set in warm place. Let rise until double in bulk. Make out buns; let rise and bake at 350°.
Brown hamburger and drain. Mix all ingredients together and let cook on low for at least 1 hour. The longer it cooks, the better it is. This is great for the crock-pot. Add small can of tomato paste for thicker sauce.
Thoroughly blend sugar, milk, beer, vinegar and salt. Combine cabbage, green pepper and carrot. Pour dressing over cabbage mixture. Blend all together and chill. Just before serving, toss lightly. Yields 1 quart.
Melt butter in bottom of casserole dish. Add all other ingredients and mix. Bake at 350° for 1 hour and 15 minutes. Bake with lid.
Cream butter and sugar. Sift dry ingredients and add to first mixture. Add vanilla. Drop one teaspoon onto greased baking sheet (less if you want smaller cookies). Press down with a glass, dipped in ice water. Bake at 400° until brown for 4 to 5 minutes.
Unthaw vegetables. Mix mayonnaise and soup together. Mix vegetables, cheese and onion. Pour soup mixture over vegetable mixture. Mix thoroughly. Place in baking dish and top with cracker crumbs. Pour margarine on top of cracker crumbs. Bake at 350° for 30 minutes.
Take an ungreased Bundt or tube pan. Pour in the pie filling and the pineapple. Shake it to even out. Sprinkle the box of dry cake mix over the top. Cut over the top 1 stick margarine. Do not stir. Bake at 350° for 1 hour. Serves 8 to 10.
Mix cabbage, medium green peppers and onions. Bring next 6 ingredients to a boil. Pour over cabbage mix. Eat within 2 weeks or anytime.
Combine egg white, 2 tablespoons cornstarch and soy sauce. Stir in cubed pork. Combine biscuit mix, water, sesame seed and combine with pork mixture. Place 8 pieces of pork, one at a time, into deep hot fat. Fry 2 to 3 minutes. Drain on paper towel. Keep warm in 250° oven.
Lightly grease 2-quart oblong baking dish. Place a layer of onion and layer of zucchini. Repeat with onions, then zucchini. Drizzle with 1/4 cup melted margarine. Sprinkle with Mozzarella cheese. Combine remaining margarine, bread crumbs and Parmesan cheese. Sprinkle crumbs mixture evenly over top. Bake at 350° for 35 to 40 minutes or until zucchini is fork-tender.
Beat egg whites in a small bowl until foamy. Add sugar slowly, beating until peaks form. Fold in chocolate chips and pecans. Place ungreased foil on 2 cookie sheets. Preheat oven to 350°. Drop the mixture by teaspoon onto the cookie sheets. Place cookies into the heated oven and turn off heat overnight. Do not open the oven during this time.
In large saucepan, combine chicken and water. Bring to boil. Reduce heat; cover and simmer 15 minutes. Skim off any residue that rises to surface. Add bouillon cubes, 1/2 cup onion, salt, pepper and bay leaf. Cover. Simmer 35 to 45 minutes or until chicken is tender. Remove chicken from broth. When cool enough to handle, remove chicken from bones and cut into bite-sized pieces. Skim fat from broth. Return chicken to broth. Stir in celery, carrots and 1/4 cup onion. Bring to boil. Reduce heat. Cover and simmer 15 minutes. Remove bay leaf. Drop noodles into boiling soup. Cook, uncovered, 5 to 10 minutes or until noodles are tender, stirring occasionally.
While crock-pot is warming up on high setting, place barley in 1-quart of water and bring to a boil. When barley comes to a boil and crock-pot is hot, pour barley and water into crock-pot and add remaining water. Cover, turn heat to low and leave on all night. About 15 minutes before serving, add remaining ingredients except almonds and stir together. Place in serving dish and sprinkle with almonds. Yields 4 servings.
Melt peanut butter, chocolate chips and oil together. Pour cereal into a brown bag. Pour melted mixture over cereal and shake up to blend. Shake confectioners sugar over mix. (This is addicting!)
Combine graham cracker crumbs, brown sugar and butter. Mix well. Firmly press mixture into bottom and up sides of a 9-inch spring-form pan. Set aside.
Preheat oven to 350°. Prepare cake mix according to package directions and pour into a 9 x 13-inch pan. In a mixing bowl, combine ricotta cheese, eggs, sugar and vanilla and put on top of unbaked cake mix. Bake at 350° for 1 hour.
Cream together shortening and sugar. Sift together flour, cocoa, baking powder, salt and baking soda and add to creamed mixture. Add vanilla. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Remove and cool.
Spread crescent rolls out with fingers until it covers cookie sheet. Seal edges really well and bake at 350° for 8 to 10 minutes.
Drain peaches; save juice in a 2-quart pan. When hot, add Jell-O; stir until dissolved. Add peaches, sugar, spices and vinegar; let stand 15 minutes. Add pineapple and oranges; stir and put into mold or pan. Refrigerate.
Beat butter, sugars, vanilla, water and eggs until light and fluffy. Mix flour with soda and salt; blend into shortening mixture. Stir in nuts and chips. Drop 2 inches apart from teaspoon onto greased baking sheet. Bake at 350° for about 10 minutes. Makes 8 dozen.
Brown ground beef in skillet. Drain excess fat. Add garlic salt and salt. Simmer 3 to 5 minutes. Stir in spaghetti sauce. Cook, stirring occasionally, 10 to 15 minutes. Boil lasagna noodles as directed. Combine eggs, sour cream, Parmesan cheese, parsley and pepper. Blend well.
Combine flour, baking powder, and salt; cut in shortening until mixture resembles coarse meal. Gradually add milk, stirring to make a soft dough. Roll dough into a 1/8 inch thick rectangle on a lightly floured surface; cut into 5 inch squares. Place 3 or 4 pieces of apple on each square. Sprinkle each with 2 tsp. sugar and cinnamon and nutmeg to taste; dot with butter. Moisten edges of each dumpling with water; bring corners to center, pinching edges to seal. Place dumplings 1 inch apart in a lightly greased shallow baking dish. Combine last five ingredients; stir to dissolve sugar. Pour syrup over dumplings. Bake at 375° for 35 to 45 minutes or until golden brown. Serve hot with cream, if desired. Makes about 1 doz.
Saute onion and bell pepper in butter. Add milk and cheese and stir until smooth. Add rice and corn. Salt and pepper to taste; pour into casserole dish and bake at 350° for 30 to 35 minutes.
Mix sugar and milk together in a large saucepan. Bring them slowly to a boil while stirring. Continue to boil and stir for 5 minutes. Quickly stir other ingredients in and stir together until they are all melted. Spread into a 14 x 16-inch pan. Cut after completely cool. Can be made ahead and frozen. Makes 5 pounds but in our house this serves about 3 people! It has tons of fat and calories. I only make this at Christmastime.
In a skillet, cook hamburger meat; break up as it cooks. Add onion and shredded cheese. In oil, heat 12 tortillas or rub oleo lightly on both sides. (Just as good and easier to do.) Then fill each tortilla with meat mixture; fold over and lay in a greased baking pan.
Preheat oven to 375°. In a small bowl, combine walnuts, butter, brown sugar and flour. Mix with a pastry blender and press over the bottom and sides of a buttered 9-inch pie plate. Prick bottom and bake 10 to 12 minutes. Set aside to cool. Sprinkle gelatin over milk in a heavy saucepan. Add salt. Beat egg yolks with 1/2 cup of the syrup and the cream. Stir into the milk and gelatin mixture. Cook over low heat until mixture thickens slightly, about 5 minutes. Chill, stirring occasionally, until it mounds when dropped from a spoon. Beat egg whites until stiff, gradually adding maple syrup that remains. Beat until very stiff. Fold into gelatin mixture. Turn into crust and chill until firm.
Dissolve Jell-O in boiling water. Add other ingredients; pour into mold. Put in refrigerator until firm. Very good to serve with ham sandwiches.
Preheat oven to 450°. In a large bowl, combine all ingredients except pastry shell. Pour into unbaked shell. Bake 15 minutes. Reduce oven temperature to 350° and continue baking 35 to 40 minutes or until knife inserted 1-inch from edge comes out clean. Cool. Garnish as desired. Refrigerate leftovers.
Combine ingredients. Knead 5 to 10 times. Roll out to thin dough and cut in strips. Let dry to use immediately. Noodles freeze well.
Boil potatoes in skins approximately 30 minutes. Peel skin. Cut into bite-size chunks. Sprinkle with celery salt (cover tops of potatoes). Chop 4 of the eggs and add to potatoes. Mix mayo, mustard, salt and pepper. Add to potatoes, toss to cover. Slice remaining eggs. Decorate top of salad with slices. Sprinkle with paprika.
In mixing bowl, mix together all ingredients, except crackers. Pour into greased casserole dish. Crumble enough Ritz crackers to cover top of casserole. Bake at 400° for approximately 20 minutes.