HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blanch lobster tails in boiling water for 3 minutes. Remove and put in cold water. Remove meat from shells and slice into 1/4-inch pieces. In saute pan over medium heat, cook lobster and shallots in 1 ounce of olive oil for 2 minutes. Remove lobster and add wine and cream. Reduce heat and simmer 3 minutes. Add ginger and basil and simmer 1 minute longer. Add butter and lobster and mix well. Add marinara, salt and pepper. Toss cooked pasta with remaining olive oil. Add to sauce and toss again. Serves 4 as a first course.
Combine all ingredients and use as a filling between lightly buttered slices of thin sliced white loaf bread. Trim crust; cut each sandwich in 4 triangles. Makes 1 3/4 cups filling. Put about 1/4 cup of filling in 1 sandwich if you want it to be thick. Do not substitute and do not leave out any ingredients and even though this sounds strange, it is so good. Do not use a food processor to chop.
First Layer: Mix together and press into the bottom of a 9x13x2 pan the graham cracker crumbs, melted butter and nuts.
Heat oven to 400°. Spray muffin pan cups with nonstick cooking spray. In large bowl, stir flour, sugar, baking powder, salt and nutmeg to mix well. Stir in nuts; set aside.
Drain liquid off corn, peas and beans. Mix vegetables in a large bowl. Place vinegar, sugar, oil, salt and water in a saucepan; bring to a boil. Then allow to cool. Pour over vegetables and let them chill in refrigerator overnight. Salad will keep for several weeks in refrigerator. Serves 8.
Combine above ingredients; beat. Place on greased, waxed paper, on cookie sheet. Bake at 350 degrees for 5 minutes. Invert on new waxed paper. Fill, roll & refrigerate 1 hour.
Slice onions and cucumbers. Soak in ice water with salt added for 3 hours. Combine remaining ingredients; add cucumber and onions. Just heat through. Put in jars and seal.
Combine flour, sugar and juice from crushed pineapple. Add 1 well beaten egg and cider vinegar. Cook 2 minutes on High in microwave and stir. Repeat 1 or more times until thick like custard. Cool. Peel and chunk apples. Pour cooled mixture over apples. Mix well and add pineapple. Fold in container of Cool Whip and salted peanuts.
Beat egg whites first; set aside. Mix cheese, sugar, yolks, flour and butter. Mix good, then add milk slowly. Beat in egg whites. Bake at 350° for 45 minutes. Pour into prepared crust in pan.
Combine flour, oats, brown sugar, soda, baking powder, salt and cinnamon. Cut in butter with pastry blender until crumbly. Stir in chopped walnuts. Press 1/2 of mixture in 8 x 8 pan. Stir almond extract into blueberry pie filling.	Pour over crumb mixture. Spread to edges. Sprinkle with remaining crumb mixture. Bake at 350° for 30 minutes. Serve warm or cold with ice cream.
Beat first 5 ingredients and add remaining ingredients. Drop by spoonfuls onto greased sheet. Bake 10 to 12 minutes in 350° oven.
Mix together and let set the cream cheese and sugar. Add frozen strawberries, crushed pineapple and sliced bananas. Fold in Cool Whip. Freeze well. If you freeze in loaf pans, then you can slice to serve.
Dip chicken into egg whites. On waxed paper, coat chicken with crumbs. In 10-inch skillet over medium heat in hot margarine, cook chicken 10 minutes or until browned on both sides. Remove; set aside. In same skillet, heat spaghetti sauce to boiling. Add chicken. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink. Sprinkle with cheese and parsley. Cover; cook until cheese is melted. Serve with spaghetti.
Heat oven to 325°. Cook broccoli as directed and drain. Beat eggs, milk, salt and Bisquick until smooth. Fold in broccoli and cheese. Pour in a 2-quart casserole. Bake until knife inserted and comes out clean (approximately 1 hour).
Put all ingredients in a bowl. Marinate for 3 to 4 hours in the refrigerator. Bake 1 hour at 350° or broil for 45 minutes. Baste with marinade liquid.
Combine all ingredients in crockpot; stir together well. Cover and cook, on low, 8-12 hours. On high 4-6 hours. Serve over noodles or rice. Serves 4. This recipe can be doubled.
Slice tomatoes and fry in shortening. Brown on both sides until brown. Drain on paper towels.
Boil peppers, sugar and vinegar 3 minutes. Add Certo and food coloring. Boil 1 minute. Pour into jars and seal.
Melt butter in a skillet over medium heat. Add onion, celery, green pepper and garlic. Cook, stirring constantly, 5 minutes. Stir in crawfish, salt, pepper, onion powder and Tabasco. Cook 5 minutes. Stir in flour; cook, stirring constantly, 2 minutes. Stir in water; cook over low heat, stirring occasionally, 20 minutes. Stir in green onions and parsley; cook 3 minutes. Serve over rice. Yield: 4 to 6 servings.
Melt carob chips in double boiler. Add peanut butter and stir in rolled oats. Drop by teaspoon on waxed paper-lined cookie sheet and freeze. May be served frozen or room temperature. While carob chips do contain sugar, this treat satisfies a chocolate craving without the caffeine.
Combine pumpkin, raisins, sugar, shortening and vanilla. Sift together dry ingredients and add to mixture. Drop by teaspoonfuls on ungreased cookie sheet. Bake in moderate oven at 350° for 10 minutes. Cookies are real soft.
Place rice in dish, place chicken over rice and other ingredients over chicken. Bake 1 1/2 hours at 350°.
Chop cooked chicken. Add scallions, cilantro and 1/2 of the barbecue sauce. Spread on 1/2 of flour tortillas. Cover with Jack cheese. Put other flour tortillas on top. Brown in a large dry saute pan on medium heat (approximately 3 to 5 minutes each). Cut quesadillas into 6 sections. Serve and enjoy.
Boil a kettle of water. As soon as the water boils, pour sufficient water into teapot to allow you to swish it about to clean out any residue left after the previous brewing. This also warms the teapot. Throw away the water. Place 1 1/2 - 2 teaspoons of tea leaves into the pot and immediately fill with boiled water. Stir with a teaspoon. Replace lid of teapot and cover teapot with the cozy. This will keep the tea hot for a very long time. If you use American tea, for some reason weaker than most English blends, you may need to use 3 - 4 teaspoons per pot.
Melt margarine in large glass dish in microwave for about 1 minute, covered with wax paper. Stir in pecans, sugar and cinnamon until thoroughly mixed and coated. Cook on High for 4 minutes, stirring every minute. Let drain on paper towel. Store in tightly covered jar.
Preheat oven to 550°. To prepare crust, combine cracker crumbs, 2 tablespoons sugar and margarine; mix well. Press with the back of a spoon into the bottom and sides of a 9-inch pie pan; set aside. To prepare filling, place in a food processor or electric mixer the Ricotta cheese, flour, orange peel, vanilla, eggs, yogurt and remaining 1/3 cup sugar; process until smooth. Pour into prepared crust. Bake for 5 minutes. Reduce heat to 200°. Bake until a knife inserted in the center comes out clean, about 25 minutes. Remove from oven; cool completely. Hull and cut strawberries in halves. Arrange cut side down on the cheese filling. In a small saucepan combine currant jelly and water; cook and stir until melted and smooth. Spoon over strawberries. Refrigerate until ready to serve. Yield: 8 servings.
Cook macaroni according to directions on box. Brown meat and onion. Add chili sauce and tomato soup. Add drained and cooked macaroni. Add salt and pepper to taste. Drain grease from meat before adding other ingredients. Serves 2 or 3.
Cut tops from jalapeno peppers, cut out all seed but leave whole. Stuff with sour cream. Dip in batter, roll in breading and deep fry until golden brown. Makes 4 to 6 servings.
Heat oven to 400°. Arrange peaches in square pan (8 x 8 x 8-inch). Mix baking mix, brown sugar, cinnamon and margarine with fork. Sprinkle over peaches. Bake until light brown, about 20 minutes. Serve with ice cream, if desired. Makes six servings.
Mix together and drop on cookie sheet by teaspoon. Do not mash down. They will become very thin and crisp (spread out as they bake). You may want to spray pans and let cookie slightly cool before taking them off. Bake at 350° for 10 minutes or less.
Cut sausage links in 1/4-inch slices. Cut bread into 1-inch pieces. Brown sausage in large skillet; drain well and set aside. Place bread into a greased 13 x 9-inch pan. Top bread pieces with cheese and sausage. Combine 2 cups milk and next 4 ingredients in large bowl and pour over top of bread mixture. Cover and chill 8 hours. Combine soup with 1/2 cup milk and pour over casserole. Bake at 350° for 1 hour. Serve casserole immediately.
Brown hamburger. Drain. Add spaghetti sauce mix and tomato sauce. Heat. Add cheeses, a little at a time, and stir until melted. Mix cornstarch and wine. Add to sauce mix. Transfer to fondue pot. Dip bread into sauce.
Brown hamburger and sausage. Drain well. Put in crock pot with cheese and tomatoes; let melt. Serve with chips.
Combine sugar, margarine and milk in heavy 2 1/2-quart saucepan; bring to a full rolling boil, stirring constantly. Continue 5 minutes over medium heat, stirring to prevent scorching. Remove from heat and add chocolate bits; stir until melted in. Add marshmallows, nuts and vanilla; beat until blended. Pour into greased 13 x 9-inch pan. Cool at room temperature. Cut into squares. Makes 3 pounds.
Let all cheeses stand at room temperature. Stir cheeses together. Add and mix all the ingredients except 1/2 cup nuts. Refrigerate until chilled. Shape into a ball and roll over 1/2 cup nuts and 1/4 cup parsley flakes.
Mix margarine with crushed cookies. Put half of the mixture in 9 x 13-inch cake pan. Spread 1/2 gallon ice cream (softened) on top of cookies. Drizzle syrup over ice cream. Spread Cool Whip over syrup. Sprinkle remaining cookies over Cool Whip. Freeze overnight.
Preheat oven to 350°. Beat margarine and shortening. Add sugar; beat well. Beat in egg yolks, one at a time. Sift flour with soda. Add alternately with buttermilk. Add vanilla, nuts and coconut. Fold in beaten egg whites. Bake in 3 (9-inch) pans at 350° for 25 minutes.
Warm applesauce slightly and stir in soda. Add sugar and oleo and stir mixture well; then add flour, sifted with spices. Add raisins and nuts. Pour in tube pan, bake 1 1/2 hours at 350°. Let cool in pan for 30 minutes.
Chop squash finely, about the size of small peas. Blend all ingredients thoroughly and press into greased 9-inch pie pan. Bake at 370° for 25 minutes. Cut and serve while hot.
Cook vegetables in boiling water to cover, about 20 minutes. Drain. Add remaining ingredients and pour into greased casserole. Bake in a moderate 350° oven for 30 minutes or until browned. For 6.
Cut potatoes lengthwise into 1/2-inch strips. Cut fish into 2 x 1 1/2-inch pieces. Heat oil (2 to 3 inches deep) in deep fryer to 375°. Fill basket 1/4 full with potatoes. Slowly lower into hot oil (if oil bubbles excessively, raise and lower basket several times). Use long handled fork to keep potatoes separate. Fry potatoes until golden, 5 to 7 minutes. Drain potatoes. Place in single layer on cookie sheet (keep warm). Repeat with rest of potatoes.
Boil sugar, syrup and water until mixture spins a thread. Gradually pour into stiffly beaten egg whites, beating continually. As soon as mixture begins to thicken, stop beating with electric mixer. Add vanilla and finish with a spoon. Stop when mixture holds its shape when dropped from spoon. Stick pecan half on top.
Mix all ingredients together and bake at 400° for 5 minutes, then turn to 300° for 35 minutes or until firm.
Coat steak with flour. Brown in hot oil in Dutch oven until golden brown. Drain oil. Cover with water. Add remaining ingredients. Simmer until meat is tender and gravy is thick. Serve over rice, noodles or potatoes.
Cream butter and sugar together until light and fluffy. Beat in egg, pumpkin and vanilla. Mix and sift flour, baking powder, baking soda, salt, nutmeg and cinnamon. Add to creamed mixture and mix well. Add nuts and chocolate chips. Mix thoroughly. Drop by teaspoons onto well-greased cookie sheets. Bake at 350° for 15 minutes or until lightly browned. Remove from cookie sheets while still warm and cool on racks.
In a large pan or wok, brown oil, onion, dried chillies, garlic, salt, ginger and tomato. Add some water and stir to make a soup. Add chicken; cook completely over low heat. Cover. Add soy, sugar and Worcestershire sauce. Stir.
Mix all together and refrigerate overnight. Roll into balls. Melt chocolate chips and paraffin in double boiler. Dip balls into chocolate with toothpicks onto wax paper.
Tear off enough squares of foil to enclose the birds. On each square of foil, put 2 tablespoons olive oil. Rub the birds around in it. Sprinkle with salt, pepper and paprika. Place meat side down. Mix herbs, wine and Worcestershire; put in cavity of each bird. Wrap each tightly in foil. Place on cookie sheet in 300° oven for 45 minutes to 1 hour. At this point, turn the oven down and hold up to at least 3 hours. Before I serve, I put a ball of good dressing in cavity of bird and cook for 5 to 10 minutes.
Mix first three ingredients together and pour over chicken parts. Cover with foil and bake 2 1/2 to 3 hours at 325 degrees. Makes enough sauce to cover several pounds of meat.
Brown and drain sausage. Add green and red peppers, olives, dressing mix, sour cream and cheeses. Stir together. Lightly brush wonton wrappers with olive oil, leaving almost no oil on shell. Place shells into muffin tin cups. Bake empty for 5 minutes at 350°. Remove from oven. Fill shells with about a tablespoon of sausage mixture. Return filled shells to the oven for 6 to 7 minutes or until the cheeses have melted and the shells are golden brown.
Let stand 5 minutes. Bring to boil. Simmer until tender or bake at 350° until tender. Serve warm with sprinkle of nutmeg and scoop of ice cream.
Combine first 2 ingredients in heavy saucepan. Cook over low heat until melted. Stir often. Keep warm. Combine remaining ingredients except chips. Stir by hand until well mixed (reserve 1 cup crumbs). Press 1/2 dough in 9 x 13-inch cake pan, greased and floured. Bake 6 minutes at 350°. Sprinkle chips over baked crust. Spread caramel mixture over all. Crumble reserved dough over caramel mixture. Bake 15 to 20 minutes.
Cut French bread in half lengthwise. Mix other ingredients well and spread over bread. Bake at 350° for 20 to 25 minutes.
Pour boiling water over oats in small bowl. Let stand, covered, for 20 minutes. Beat butter in large mixer bowl until light. Add sugar and brown sugar gradually, beating until fluffy. Add vanilla and eggs; beat well. Stir in oats. Sift flour, salt, soda and cinnamon together. Stir into oats mixture. Pour into greased and floured 9 x 13-inch cake pan. Bake at 350° for 50 to 55 minutes or until cake tests done. Spread frosting over top of cake. Bake until bubbly. Yield: 15 servings.
Mix dressing, apricot jam and soup and pour over chicken in large baking dish. Baste every 20 minutes for 1 1/2 hours at 350°.
Beat cream cheese, 1/3 cup sugar, 1 egg, 1 teaspoon vanilla and salt until thoroughly blended. In separate bowl beat 3 eggs, 1/4 cup sugar, syrup and 1 teaspoon vanilla until well blended. Spread cream cheese mixture in bottom of pie shell. Sprinkle in pecans. Carefully pour in syrup mixture. Bake in preheated 375° oven for approximately 40 minutes.
Cook macaroni; drain. Rinse with cold water; drain again. In large mixing bowl, combine all ingredients. Toss lightly. Transfer to large salad bowl. Makes 8 servings.
Dissolve gelatin in boiling water and let gel slightly. Fold in sour cream, salt, pineapple and nuts. Pour into mold and let set for at least 3 hours.
Thaw pastry 20 minutes. On a lightly floured surface, roll to a 15 1/2 x 9-inch rectangle. Cut into 3 strips, each 3-inches wide. Divide sausage meat into thirds; roll each into a "snake" the length of the pastry. Place each roll along one edge of a pastry strip. Roll the pastry around the sausage. Wet edges with ice water and press and seal tightly. Chill the rolls for 1 hour. Cut sausage rolls into 3/4-inch slices; placed on ungreased baking sheet. Bake for 12 minutes or until pastry is puffed and golden. Serve warm. Makes about 60 hors d'oeuvres.
This recipe is easy to do, but does take about 24 hours from start to finish. It is well worth the time.
Put ingredients in heavy 1-quart saucepan. Stir over low heat until chocolate melts completely. Serve over ice cream or cake. This can be reheated.
Mix in order given and bake in a greased and floured tube pan or Bundt cake pan at 375° for 1 hour and 10 minutes.
Take the can of chicken soup, warmed with the stick of oleo. Mix all together. Put in greased 13-inch cake pan. Top with crushed potato chips. Bake 1 1/2 hours at 350°. Great with pork chops.
Fry bacon and sausage well; drain grease and crumble. In a large bowl, crack eggs and beat. Stir in cheeses, salt, pepper, bacon and sausage. Crumble bread and stir into mixture. Pour into greased baking pan. Add enough milk to make soupy and stir through mixture. Refrigerate overnight. Bake at 350° for 45 minutes to an hour, until firm and cooked away from sides.
Cook noodles according to package directions. Drain and rinse with cold water. Beat eggs. Add salt, sugar, cottage cheese, cream cheese, melted butter, sour cream, milk and vanilla. Beat until smooth. Stir in noodles and mix thoroughly. Stir in raisins.
Cream butter and shortening, gradually adding sugar, beating well. Add egg yolks one at a time, beating well after each.
Saute pepper, onion and celery in margarine. Mix beans, corn, soup, cheese, sour cream and sauteed vegetables; mix well. Bake at 350° for 40 minutes. Just before taking out of oven, sprinkle with Cheese Nips and almonds.
Break sausage up into small pieces. Mix sausage, cheese and Bisquick in large mixing bowl. Roll out into approximately 1-inch balls and place on cookie sheet. Bake at 350° for about 20 minutes or until golden brown. Use Dijon mustard to dip sausage balls in.
Melt butter with olive oil in frying pan. Saute spinach for 10 minutes. Add diced ham, saute 10 minutes. Add marinara sauce; simmer 10 minutes. Stir in grated cheese and cream. Heat through, but do not boil. Serve over cooked and well drained capellini.
Prepare cake mix as directed. Spread in oblong greased pan. Bake as directed about 1/2 suggested time. Remove from oven.
In medium bowl, stir flour and salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of mixture; gently toss. Repeat until all is moistened. Form into 2 balls. On lightly floured surface, flatten 1 ball of dough with hands. Roll with floured pin from center to edges. Ease pastry into pie plate (so not to tear). Trim pastry even with pie plate rim. Repeat with remaining ball for top crust or use for single crust pie as well. Use fingers to pinch and shape pie edges. (Can use about 1 tablespoon of sugar in recipe as well. It gives a much better, sweeter flavor.)
Combine all ingredients. Roll dough into balls about the size of a walnut and roll balls in sugar. Bake at 350° for 10 to 12 minutes.
Combine cream cheese and sugar; beat at medium speed of an electric mixer until smooth. Add peanut butter and vanilla; beat well. Set aside.
Beat egg whites until foamy. Add cream of tartar and water. Beat until stiff and in peaks. Add sugar, 1 or 2 at a time. Beat well after each addition. Beat until very stiff. Spread over pie. Bake at 375° for 10 to 12 minutes or until brown.
Dissolve gelatin in hot water; let thicken slightly. Mix pineapple, cranberry sauce and pecans. Mix mayonnaise and sour cream, adding a small amount of fruit juice from the fruit mixture; blend well. Stir into gelatin. Chill overnight. Salad will keep for a week in refrigerator.
Cream salad dressing and sugar. Add remaining ingredients and beat all together. Bake at 350° for 25 to 30 minutes.
In baking dish or 3-inch high bowl, layer beans, then chilies, then sour cream, then cheese. Sprinkle tomatoes and onions on top. Serve with tortilla chips for dipping.
Mix marshmallows and jello in hot water. Allow to cool until it begins to thicken. Add nuts, cheese and pineapple. Fold in Cool Whip and chill.
Mix lime jello, boiling water and pineapple. Allow to congeal. Meanwhile, soften cream cheese. Spread cream cheese, salad dressing and pecans over lime mixture and allow to cool. Mix jello and boiling water. Add cold water. After mixture is cool, pour over the layer of cream cheese. This salad is pretty and colorful as well as delicious.
Sieve flour, salt, soda, cream of tartar and sugar into bowl. Make hollow in center of mixture, crack egg into hollow and gradually add milk. Stir with wooden spoon from the center, drawing the flour until all is mixed. Heat skillet, add 1 tablespoon cooking oil. Cook pancakes. When finished, butter pancakes; sprinkle with sugar and lemon juice.
Mix ingredients just until dry ingredients are mixed. Do not overmix. (Mix by hand.) Heat oil to 375°; batter and deep fry. Great breading for onion rings, veggies and fish.
Cream the butter and peanut butter. Add the sugar gradually. Continue beating. Add eggs. Sift the flour, soda, baking powder and salt together. Add to creamed mixture. Chill dough well. Form into walnut size balls. Place on lightly greased baking sheet. Bake 10 to 12 minutes at 375°.
Mix all ingredients together except cheese and spices. Cook 10 minutes stirring constant. Add spices and cook 10 more minutes stirring. Drain meat grease. Cook meat until done. Add cheese and cook stirring until cheese melts, about 5 minutes. Cool. Place a mound on each piece of bread laid on cookie sheet. Cool and freeze in plastic bags. When ready to use, thaw and cook about 10 minutes at 350 degrees.
Warm beets and drain. Cook and stir last 4 ingredients. When clear, add beets and stir to coat beets. Allow to set 10 minutes before serving. Reheat if necessary.
Cook meat. Stir in all ingredients. Put in a lined baking dish. Sprinkle with grated cheese on top. Cook until cheese is bubbling hot.
Preheat oven to 350°. Caramelize a round 8 x 3-inch aluminum pan without tube by melting 1 cup sugar slowly in the pan to a light gold. Swirl the pan to coat bottom and sides with caramel. Set on wire rack. In a saucepan, mix gradually the remaining ingredients; strain. Pour mixture into the caramelized pan. Place pan over a vessel containing about 1 inch of hot water; bake for about 1 hour, or until set and golden. Allow to cool on wire rack. Cover; set in refrigerator. When ready to serve, turn custard onto a platter. Serves 8.
Melt margarine; add 3 tablespoons sugar and mix with pretzels. Place in 9 x 13-inch dish and bake at 350° for 8 to 10 minutes. Let cool.
Cream together shortening, brown sugar and eggs. Stir in buttermilk. Sift together flour, soda, baking powder, salt and spices; stir into creamed mixture. Stir in oatmeal, and raisins. Drop from tablespoon 2 inches apart on greased cookie sheet. Bake at 400 degrees for 8 minutes.
Cut up and fry bacon strips; saute all vegetables. Fry bread until dried out. Mix bacon, eggplant and sauteed vegetables. Mix with egg and cheese. Bake at 300° until brown.
Combine first 4 ingredients in a bowl; stir well. Add chopped bell peppers, artichokes and crabmeat; stir well. Coat 32 miniature muffin cups with cooking spray. Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above edges of cups. Spoon crabmeat mixture evenly into wonton-wrapper cups; sprinkle with cheese and chives. Brush edges of wonton wrappers with melted margarine. Bake at 350° for 20 minutes, or until crabmeat mixture is set and edges of wonton wrappers are lightly browned. Yields 32 appetizers.
Brew the tea using package directions. Pour into a 1-gallon container. Add the sugar, orange juice concentrate, lemonade concentrate and enough water to fill the container or add other juices such as pear, peach, pineapple or apricot. Stir well. Serve over crushed ice. Garnish with mint sprigs. Yield: 1 gallon.
Make crumbs by placing graham crackers between 2 sheets of waxed paper and roll into crumbs with rolling pin. Mix crumbs and sugar in bowl. Add softened butter and combine with the back of fork. Pat firmly into bottom and sides of a 9-inch pie pan.