HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil crab in black pepper and water for 30 minutes. Cool. Pry crabs open with a knife. Remove all white meat and a little crab fat. Set aside. Scrub shells in clean water. Drop in boiling water with a pinch of soda, about 20 minutes. Cool shells before adding stuffing. Saute onion, green pepper, garlic and celery in oil for about 5 minutes. Add crabmeat and brown. Add a little butter, crab fat and water to moisten, then add red pepper, salt and Kitchen Bouquet (this will turn slightly brown). Cover and simmer 30 minutes (or until water is absorbed). Mix with dry dressing and stuff shells. Top with bread crumbs. Bake 20 to 25 minutes in 350° oven. Can be frozen but omit bread crumbs on top. You can refrigerate overnight and then bake.
Scrub lemons; roll on counter to soften slightly. Trim ends. Cut fruit into very thin slices; discard seeds. Place slices in a wide bottomed pitcher. Cover with sugar. Let stand until sugar starts to dissolve; press with a wooden spoon to hasten process. Add ice cubes and water; stir. Strain into glass. Makes 6 to 8 servings.
Brown together in bacon grease the mushrooms, rice, onion and pepper. Add tomatoes, boiling water, salt and pepper.
In a large nonstick pan, heat oil and add cabbage, carrots, bell pepper and onions. Toss vegetables frequently with spatula. Add sugar, crumbled bacon, pepper sauce, salt, pepper and 6 to 8 teaspoons bacon grease. Cook about 15 minutes. If you want crispy vegetables, do not cover pan. Cook over medium heat until desired crispness.
Mix all ingredients, except egg whites, together to form dough. Roll into 2 long rolls. Wrap in plastic wrap and refrigerate overnight. Next day, cut into 1/8-inch circles. Beat egg whites lightly and brush onto each cheese circle. Place a pecan half on each circle before the egg whites begin to dry. Bake at 350° for 18 minutes.
Peel and slice eggplant. Boil in 3 cups water. Add salt and pepper. Place bread crumbs in casserole. Add eggplant, onion and pepper; mix thoroughly. Add 2 eggs, beaten in milk. Pour over mixture. Put more crumbs on top and put 2 tablespoons melted butter on top. Bake at 350° for 25 to 30 minutes.
Mix all in a pot and bring to a boil. Simmer for 20 minutes. Put in jars and can.
Marinate snapper in a combination of salt, pepper, lemon juices and Worcestershire sauce in a baking dish. Remove fish and dip in flour to coat. Melt butter in skillet. Brown snapper slowly on both sides. Transfer fish to a two-quart baking dish and bake at 375° for 8 minutes. (Total cooking time for skillet and oven is 15 minutes.)
Mix cottage cheese and dry jello well. Fold in Cool Whip and oranges. Chill and serve.
Wash head of cabbage. Cut the stem from the head of cabbage deep enough to start a separation of the very outer leaves from the core. Carefully pull away the outer leaves. Continue to remove the leaves until you have enough for the recipe. If the leaves are not coming off, you may dip the head of cabbage in boiling water to loosen 3 or 4 leaves at a time. Once you have the leaves you are going to use, steam them until tender. (In order to steam, fill a Dutch oven 1 to 2-inches with water. Place a colander inside and then the leaves in the colander. Put the lid on and boil the water for 5 to 10 minutes.)
In a bowl, mix mayonnaise, Parmesan cheese and oregano together. Place chicken in baking dish or pan. Spoon mixture over chicken. Bake for 45 to 50 minutes at 375°. Serves 6.
Blend softened cream cheese with 1 package chopped dried beef, chopped onion and Worcestershire sauce. Form ball and cover with second package of beef. Chill and serve with any kind of crackers. Great for parties!
Cook turtle in water until it is well done and pick the meat off the bones. Cook potatoes and onions together. Mix all ingredients in large pot. This includes cooked ingredients. Simmer for 1 hour; keep stirring so milk won't burn, but don't boil.
Wash and soak beans in water overnight. When ready to cook, put beans, onion, spices and water in large pot; bring to boil. Reduce heat and simmer, covered, until a thick batter consistency (about 4 to 5 hours). Store in desired size of bowls and freeze.
Saute onion and bell pepper in bacon fat. Add other ingredients and mix well. In a baking dish, approximately 17 x 11 x 2 1/2-inch, bake at 350° for 40 minutes.
Mix all ingredients together. Pour into ungreased loaf pan. Bake in a 350° oven for 1 hour.
Toss spaghetti with ingredients listed. Add assorted chopped raw vegetables (optional). Chill and serve.
Dice bell pepper and onion. Cut bacon about 1/2-inch. Mix all ingredients together. Bake about 1 hour at 350°.
Cut cabbage head in half and remove core. Cut cabbage halves into pieces and parboil until about half done. Add macaroni and cook to desired tenderness. Drain and add butter, cheeses (I use half of each kind) and salt and pepper to taste. Mix well and serve.
Wash, slit side and remove seeds from jalapeno peppers while holding pepper under running water, leaving stem intact. Let dry completely. Stuff each pepper with a teaspoon or more of pimento cheese and close so no cheese can be seen.
Shape hamburger into patties. Fry hamburger patties until half-way done. Add salt and pepper to taste. Drain all grease off patties. Add 1 can of soup and add 1/2 can of water or milk. Cover and let simmer for 30 minutes.
Drain cherries and pineapple juice into saucepan. Heat juice and dissolve jello in 3/4 of the hot juice. Dissolve cheese in remaining juice. Mix together all ingredients except cola drinks. Cool. Add cola drinks slowly. Congeal.
Heat sugar and margarine in saucepan until melted. Add rest of ingredients, except ice cream. Stir well. Press 1/2 of mixture in an 11 x 7-inch pan (or 9 x 9-inch pan). Spread with ice cream. Top with rest of mixture. Freeze. Before serving, remove dessert from freezer approximately 20 minutes to soften slightly.
Fill a glass with crushed ice and add vodka and Triple Sec. Top off with sweet and sour mix. Add a lemon wedge for garnish and serve. Serves 1.
Beat eggs and sugar. Add cream cheese, salt, vanilla, lemon juice and almond extract. Blend in sour cream. Pour into graham crust. Bake at 350° for 45 minutes or until just set. Chill at least 4 hours. Top with strawberries, cherries or blueberries when serving. Makes 12 servings.
Brown hamburger meat and drain excess grease. Add next 5 ingredients and mix well. In a 13 x 9-inch pan, sprayed with Pam, place half the tortillas which have been torn into strips. Pour half of the meat mixture over this and top with half of the grated cheese. Use the last half of the torn tortillas on top of first meat and cheese mixture. Top with remaining meat and cheese mixture. Bake in preheated 350° oven for 35 minutes.
Preheat oven to 375°. Mix 1 cup water and all ingredients except 1/4 cup of barbecue sauce. Shape meat mixture into an oval loaf in 13 x 9-inch baking dish. Top with remaining barbecue sauce. Bake 1 hour or until center is no longer pink. Makes 8 servings.
Put cranberries and water in a large pot and place on stove on "high" until the berries pop. If they don't all pop, use a potato masher to crush the ones that did not pop. (Use pot lid while cooking.) Then cook over a low heat for about 20 minutes without lid. Start the timing when the berries start to cook, not when you put the pot on the burner. When cooked for 20 minutes, add 14 packets of Equal sweetener (each packet to equal 2 teaspoons sugar) and 2 packages of unflavored, unsweetened gelatin that has been softened in cold water and then melted over hot water. Stir this in and put mixture in containers. Keep in refrigerator. Use as regular cranberry relish. Serves 4 to 6.
Microwave broccoli using package directions. Combine mushrooms and butter in glass dish. Microwave on High for 2 minutes. Stir in garlic powder, salt and pepper to taste. Add rice and broccoli. Blend soup and Cheez Whiz in small bowl. Add to broccoli mixture; mix well. Microwave on High for 10 minutes.
Sift together in pan the flour, sugar and cocoa. Add milk, evaporated milk and egg yolks. Cook until desired thickness in a large saucepan. Remove from heat and add vanilla and margarine. Pour into a 9-inch baked shell. Top with whipped cream or meringue.
Cream well the margarine, Crisco and sugar. Add egg yolks, one at a time. Add flour, sifted with soda, alternating with buttermilk. Add vanilla, coconut and pecans. Beat egg whites; fold into mixture. Makes 4 layers. Bake in greased and floured pans for 25 minutes at 325°.
Combine first 6 ingredients and bring to a boil. Reduce heat and gradually beat in well beaten eggs. Cook, stirring constantly, until slightly thickened, about 5 minutes. Take off heat and beat in salad dressing. Toss together remaining ingredients. Pour dressing over and toss gently.
Cook ground chuck in a large ovenproof skillet with lid over medium heat until meat is browned, stirring to crumble. Drain well and pat meat dry with paper towels. Wipe skillet with a paper towel. Return ground chuck to skillet and layer potatoes, carrots, onion, green pepper and tomatoes over top. Sprinkle with pepper and basil. Cover with ovenproof lid and bake at 350° for 45 minutes. Serve hot. Yields 8 servings (3/4 cup each). Calories: 147. Exchanges: 1 starch; 1 medium-fat meat.
Bring to a boil the sugar and water. Dissolve cornstarch in 3/4 cup water; add to syrup mixture. Cook about 10 minutes until clear. Stir to keep from lumping. Blend in salt, lemon juice and coloring; cool. Pour over berries. Put in baked pie crust. Top with whipped cream.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in beans and barbecue sauce or ketchup. Let it get hot through. Sprinkle on cheese and let stay on low heat until cheese is melted.
Chop onions and mushrooms and saute in butter. Add Allouette cheese to the mixture. Open 1 puff pastry and spread mixture on the pastry sheet. Roll up jellyroll style. Slice roll (approximately 1/4 to 1/2-inch thick slices). Place on ungreased cookie sheet and bake at 375° for about 10 minutes. (Follow directions on puff pastry box.)
Spread uncooked rice in flat baking dish. Pour melted oleo over rice. Next, spread squash and onion slices. Mix soup and water well; pour over all. Bake at 325° until tender. Sprinkle 1 cup toasted croutons on top after done.
Preheat oven to 350°. In small bowl, mix all of the ingredients. Press mixture into a 9 x 9-inch baking pan. Bake at 350° for 25 to 35 minutes or until golden brown, depends on oven. Cool completely (about 45 minutes). Cut into 1 1/2-inch squares. Very rich!
Dissolve yeast in water. Add oleo, sugar, salt and eggs. Add flour, make dough firm. Turn out on floured board and knead until smooth. Let rise to double in size. Knead again and make into rolls. Let rise again. Bake at 350°.
Bring oleo and water to a boil. Add next 4 ingredients to water and oleo mixture. Beat eggs, buttermilk and soda; add to other ingredients. Bake at 350° for 20 minutes.
In a large bowl, combine the first 8 ingredients. In a jar with a tight-fitting lid, combine the vinegar, oil, lemon juice, salt and pepper; shake well. Pour over rice mixture and toss to coat. Serve immediately or refrigerate.
Heat oven to 350 degrees. In bowl, combine first 6 ingredients and 2 tablespoons sherry. Rub butter mixture over and under turkey skin. Roast 1 hour; reduce oven to 325 degrees. Cook 1 hour more, or until internal temperature reaches 180 degrees. Baste with pan juices every 30 minutes. Separate fat from pan juices. In saucepan, heat 6 tablespoons fat over medium-high heat. Whisk in flour; cook 5 minutes, or until brown. Slowly add reserved pan juices remaining sherry and broth, stirring constantly. Cook gravy 5 minutes, or until thickened. Makes 12 servings and 3 cups gravy.
Preheat oven to 350°. Peel and cook potatoes on medium heat for 10 minutes. In small saucepan, melt butter and saute onions. Add flour, milk and salt. Continue cooking on medium heat. Stir so mixture does not stick. When it is thickened, pour over potatoes in greased casserole dish. Bake for 35 to 40 minutes.
Spread frozen potatoes in ungreased glass 9 x 12-inch dish. Mix next 3 ingredients together. Spread over potatoes. Cover with crushed chips. Sprinkle with melted butter. Bake at 350° for 1 hour.
Cream butter, Crisco, and sugar. Add eggs one at a time. Add milk and flour, alternating. Add vanilla and black walnuts. Bake in tube pan at 300 degrees for 1 1/2 hours.
Cook noodles as directed. Blanch veggies; drain. Mix Ricotta, 1/2 cup Romano and Mozzarella with eggs, 1/2 of the basil and 1/2 of the parsley. Quickly sear in 4 tablespoons olive oil, the veggies, garlic, remaining basil and parsley. Set aside.
Mix first 3 ingredients together in frying pan and cook until hamburger changes color. Add hamburger mixture to next 6 ingredients, then potatoes. Cook for 1 hour, then add corn. Let simmer or slow boil for 1 hour, stirring every 15 minutes. Makes enough for several people or to freeze. Can add pintos or kidney.
Mash cooked squash; add all other ingredients. Mix well. Pour into a greased baking dish. Bake at 375° for 45 minutes.
Mix all together. Store in plastic gallon container. To serve, add 2 tablespoons to cup of hot water.
Mix all ingredients except corn flakes and margarine together and place in a buttered baking dish; crumble 2 cups corn flakes over potato mixture. Drizzle with 1/4 pound melted margarine over top. Bake for 1 1/2 hours at 350°.
Cook broccoli according to directions on package; drain and chop. Set aside. Melt 1/2 stick of butter and add onion in saucepan. Let brown. Add milk and flour. Let come to a boil. Set aside.
Soak crackers in the milk. Mix rest of the ingredients. Add to soaked crackers. Bake in greased casserole 45 minutes at 350°.
Chop chicken and mix with other ingredients except 1 cup cheese. Line a 7 x 11-inch dish with tortilla chips, overlapping and standing up the sides. Pour chicken mixture over chips and cover with remaining cup of cheese. Bake in a 350° oven 15 to 20 minutes or until thoroughly heated. Serves 6 to 8.
Mix sugar, butter, peanut butter and vanilla and shape into balls. Melt paraffin and melt chips in that. Dip each ball in mixture. Put on wax paper and refrigerate.
Peel potatoes and cut into 3/8-inch strips. Put in cold water. When ready to cook, dry strips on a towel. Spread in pan sprayed with Pam and toss with seasoning of choice. Bake 30 minutes at 450° to 475°. Turn after 15 minutes to brown evenly. If crispier fries are desired, place under broiler for 1 to 2 minutes. Makes 4 servings (approximately 15 fries); 50 cal, less than 1 g fat.
Mix all together (melt margarine). Put in round tin (grease and flour it first). Bake at 375° for 60 minutes. Make the sign of the cross (with a knife) before baking.
Peel cucumbers and onion; slice. Mix vinegar, sugar and water in medium mixing bowl. Add cucumber and onion. Make sure they are covered with mixture.
Cream Crisco and sugar well. Add eggs, beating well after each one.	Add flour and mix well. Put into Bundt pan; bake in 325° oven	for 1 hour and 10 minutes. Put into cold oven. Do not open oven until cake is done.
Mix thoroughly steak, pork, onion, salt, sugar and pepper. Boil rice. Wilt cabbage leaves by putting in boiling water. Put some meat and rice mixture in wilted cabbage leaves and roll into balls securely. Repeat until all of mixture is used.
Combine cabbages, carrot, green and red peppers, onion and parsley in a large bowl, stirring well. Set aside. Combine vinegar, Italian dressing, sugar substitute, salt and pepper in a jar; cover tightly and shake vigorously.
Boil chicken and debone. Combine chicken, sour cream and cream of chicken soup. Put in casserole dish; top with Cheddar cheese and crumbled Ritz crackers. Bake until bubbly.
Mix all together vanilla pudding, milk and condensed milk. Chill 5 minutes. Mix in whipping cream. In a large bowl, pour:
Sift flour, salt and spices together 3 times. Cream butter; add sugar gradually and cream until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add honey, almonds, raisins and figs and mix well. Add flour, alternately with water, a small amount at a time, beating well after each addition. Turn into 2 greased 9 x 4 x 2 1/2-inch pans (loaf) which have been greased, lined with paper and greased again. Bake in 350° oven about 2 1/2 hours.
Mix the books and the students in a large classroom. Add the paper and the pencils. Mix well. Mix together the chalkboard, numbers and problems. Add this to the student mixture. Stir in the principal and the students. Boil for 180 days at full steam. Serve with 2 cups of love and laughter.
Melt oleo in a 9 x 13 inch pan. Mix all the other ingredients in a bowl and pour into the pan. Do not stir, but pat down. Bake 350° until done (about 25 minutes)
Cream the cream cheese and powdered sugar. Fold in Cool Whip. Spread this into pan.
Combine al ingredients in a casserole dish and bake at 350 degrees for 1 hour or until golden brown.
Boil potatoes until tender; peel. Cut potatoes in halves and place in a baking dish. Spread or dot butter over top. Add salt. Pour corn syrup over potatoes. Bake at 350° for 15 to 20 minutes. Serve warm.
In skillet, put 1/2 cup sugar; melt and brown. In saucepan, bring 3 cups sugar and water to boil. Pour in slowly the browned sugar, stirring all the time. Add pecans, vanilla and 1 teaspoon butter. Cook to soft ball stage (not over). Cool and beat until creamy. Drop by tablespoon on foil paper.
Cut vegetables and cover with water in a large pot. Boil for 10 minutes. Cover. Lower heat and simmer until vegetables are soft. Season with soup mix while boiling.
Place 2 brownies on microwave-safe plate. Arrange 3 candies on each brownie. Microwave on High 20 to 30 seconds or just until candies soften. Gently spread melted candy on top of each brownie.
Place pork chops in baking dish. Pour soups and rice over pork chops. Add water to cover. Bake at 375° for 1 1/2 hours.
Mix together peas, peanuts and mayonnaise. Add a little minced onion and celery. Mix and refrigerate at least 2 hours.
Wash shrimp in cold water and dry well. Pour butter and olive oil into a 3-quart shallow bowl. Add shallots. Chop garlic with salt on a cutting board (this helps eliminate the strong garlic aftertaste). Add garlic and salt mixture to bowl. Roll shrimp in this mixture until well coated. Sprinkle with lemon juice and parsley. Marinate at least 30 minutes, turning shrimp several times.
Combine oil, sugar and eggs. Beat well. Add spices. Beat thoroughly and add rest of ingredients. Stir to blend well. Be sure to flour nuts. Place into greased loaf pan (Bundt). Bake at 350° for 1 hour.
Rub chicken with lemon and salt; brown in olive oil. Cook with lid on until tender. In another skillet, saute onions, green pepper, garlic and eggplant. Remove to a large casserole; cook mushrooms and tomatoes. Add to casserole. Bone chicken and add to casserole. In chicken skillet, add flour, bouillon and 1/2 cup white wine. Add to casserole. Put in a 325° oven for 2 hours. Add 1/2 cup wine during last 1/2 hour of cooking. Serve with rice.
Mix first 5 ingredients and pour in greased jellyroll pan. Sprinkle nuts and brown sugar over top of batter and bake at 350° for 30 minutes.
Combine chili sauce, honey, soy, mustard, vinegar, hot - pepper sauce, onion, and salt in a large bowl. Add the wings; toss to coat. Place on baking sheet.
Preheat oven to 325°. Dip toasted bread in butter. Alternate layers of bread with the raisins, cheese, nuts and bananas in baking dish. It is not necessary to remove the crust from the bread except for appearance's sake, so I suggest you remove them only when you want to be fancy!
Mix oleo, sugar and 1 cup flour until coarse meal texture. Spread in ungreased 11 x 14-inch baking dish. Combine 2 tablespoons remaining ingredients. Spread over oleo mixture. Bake at 325° for 30 minutes.
Pour over meat loaf in oven; continue baking 1 1/2 hours longer, basting occasionally.
Combine cheese, pineapple and one cup pecans. Shape into ball. Roll in remaining pecans. Chill and serve.
In a double boiler spray top with Pam or other vegetable spray oil. Bring water to a boil. Lower flame and put caramel and crushed pecans in top pan. Heat until caramel melts so that it may be stirred to mix the nuts thoroughly. As soon as the nuts are well mixed into the caramel, remove from heat and allow to cool until it is workable by hand. When cool enough to handle, spray hands with Pam and spoon onto a cookie sheet. I use 12 x 12-inch pieces of cardboard covered with freezer paper, slick side up. Spoon the size you want. If you want bite sized pieces, use a teaspoon, otherwise a small tablespoon. When you fill the cookie sheet/cardboard place them into the refrigerator immediately until they are cool and hard.
Brown and drain ground chuck. Add all other ingredients and bake, covered, 30 minutes at 400°.
Combine all ingredients, except chocolate chips, into a small saucepan. Bring to a boil and boil 1 minute, stirring constantly. Remove from heat. Add chocolate chips, stirring until melted. Cool for 5 minutes, stir and spread over cooled brownies.
Combine cauliflower, broccoli, onion, bacon and Mozzarella cheese in a large bowl. Make dressing with remaining ingredients and pour over mixture. Mix well and refrigerate overnight. Serves a crowd. Great for a ladies luncheon.
Cream sugar, eggs, butter and flour. Blend well. Add pineapple, cherries, coconut and cherry juice. Mix well. Add lemon extract, mix well again. Place in floured and greased pan. Put in preheated oven at 275 degrees for 2 1/2 hours. Turn upside down to cool.
Mix first 4 ingredients. Mix margarine, sugars, egg and vanilla. Add oatmeal, coconut, nuts and dry ingredients. Drop by spoonfuls onto ungreased cookie sheet. Bake at 375° for 9 to 12 minutes. Do not over bake! Makes 4 dozen.
Cook frozen vegetables as directed on package. Drain well and return to pot. Add remaining ingredients and salt and pepper to taste. Spread into casserole dish.
Cream sugar and Crisco. Add egg and beat. Add flour sifted with baking powder, salt and milk a little at a time. Pour thin batter in a 9 x 13-inch dish. Spread 2 to 3 boxes of berries on top. Sprinkle 1 cup sugar over fruit. Dot with butter. Pour 1 cup boiling water over all. Bake at 350° for 1 hour until golden brown.
Assemble all ingredients. Saute onion and bacon until translucent. Add potatoes and water; cook over medium heat until potatoes are done. Add string beans; continue to cook until tender. Just before serving, add small amount (dollop) of cream or milk to each bowl.
Peel potatoes. Cut potatoes into thin slices but not all the way through. Put potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with melted butter. Sprinkle with herbs. Bake potatoes at 425° for about 50 minutes. Remove from oven. Sprinkle with cheeses. Bake potatoes for another 10 to 15 minutes until lightly brown. Check with fork.
Grease hands! Mix and form small loaves about 4 x 12-inch. Bake 15 to 20 minutes at 350°. Cool slightly. Cut into slices. Put back on cookie sheet and toast for about 10 minutes. Turn to toast other side.
Sift together flour, baking soda, salt and cinnamon; set aside. Combine cooking oil, eggs and sugar in bowl; beat with mixer at medium speed 2 minutes. Blend in vanilla. Add dry ingredients, carrots, pineapple, coconut and walnuts to mixture, blending well. Pour into a 13 x 9 x 2-inch pan. Bake at 350° for 55 minutes or until cake tester inserted in center comes out clean. Place pan on rack, immediately pour vanilla glaze over cake. Cool completely, makes 16 servings.
Soak the gelatin in cold water for 5 minutes. Beat egg yolks slightly in a saucepan; add sugar and mix. Add milk gradually, stirring constantly. Stir and cook mixture until thickened. Remove from heat; add soaked gelatin and stir until dissolved. Fold in whipped cream and remaining ingredients. Chill about 24 hours. Yield: 8 servings.
To Make White Sauce: Melt butter over low heat in a heavy saucepan. Use a wooden spoon or whisk to stir. Blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in milk. Bring to a boil, stirring constantly. Boil 1 minute. Makes 1 cup. (Double White Sauce recipe.)