HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; add onion, celery and bell pepper. Cook, covered, until tender (15 to 20 minutes). Add flour. Continue cooking with cover on for 15 minutes, stirring frequently to prevent sticking. Add parsley and crawfish tails. Cook approximately 15 minutes, stirring frequently, to prevent sticking. Add half and half, Velveeta (save some), jalapeno relish, minced garlic, salt and pepper (red and black) to taste. Cook on low heat approximately 30 minutes, stirring occasionally.
Stir flour and sugar together. Add beer and mix well, approximately 25 strokes. Pour in buttered bread pan and bake in oven at 350° for 1 to 1 1/4 hours. This bread will be heavy.
Soak meat in cold water overnight. Drain meat and place in a large pot. Tie peas in a cloth bag, leaving room for expansion and put in pot with beef. Cover beef and peas with water. Heat to boiling and cover and simmer for 2 hours. Prepare vegetables, small carrots and potatoes may be left whole. Add vegetables and cook until tender, adding cabbage last. Remove peas from bag, place in bowl and mash with butter, salt and pepper to form "pease pudding." Remove meat and cut into bite size pieces. Arrange meat and vegetables on platter. Serve the "pease pudding" in a separate bowl. Newfoundlanders often pour the pot liquor (stock) over their dinner.
Combine 1 cup of the pineapple juice and the sugar. Bring to boil; add apples. Simmer, covered, until tender but not soft, 3 to 4 minutes. Lift apples from syrup; set aside to drain. Combine cornstarch and remaining pineapple juice; add to syrup in saucepan. Cook and stir until thickened and bubbly; cook 1 minute more. Remove from heat; add butter, vanilla and salt. Cool 10 minutes without stirring. Pour about half into shell. Arrange apples on top. Put remaining syrup over apples. Cool or chill. Garnish center with whipped cream or sour cream. Sprinkle with chopped Macadamia nuts if desired.
Combine first 6 ingredients. Beat for 2 minutes. Pour into 13 x 9 x 2-inch pan. Bake at 350° for 35 minutes.
Pour gelatin into boiling water. When granules are dissolved, set mixture aside to cool. Add crushed bananas, thawed berries and chopped pecans to cooled mixture. Pour one half of this into baking dish and place in refrigerator to set. Spread sour cream over the top of congealed gelatin and pour remaining mixture of gelatin on top of sour cream. Return to refrigerator until top part is congealed. Serves 6 to 8 persons.
Roll each marshmallow in melted margarine, then in cinnamon/sugar mixture. Wrap each coated marshmallow with a crescent triangle. Pinch edges together. Dip in melted margarine and then in cinnamon/sugar mixture. Place on cookie sheet lined with waxed paper. Bake at 350° for 5 minutes or until light brown. (Marshmallows disappear during baking.) Makes 8.
Melt butter in a 9 x 13-inch pan. Beat egg whites until very stiff. Add sugar. Mix well. Add pecans to egg white mixture. Put pecans and egg white mixture into the pan of melted butter. Bake in a 300° oven, stirring every 5 to 8 minutes. Bake until browned well. Turn out and spread on aluminum foil to cool. When completely cold, put in container or plastic bag.
Cream sugar and butter. Add eggs, then orange juice. Add flour that has been sifted with soda and cinnamon. Fold in fruit that has been dusted with a small amount of flour. Drop cookies onto baking sheet. Bake at 350° until lightly brown.
Mix all ingredients, except oleo, in large bowl, mixing until fluffy. Pour into raw pie shell. Dribble oleo over entire surface of pie. Bake at 375° for 10 minutes. Reduce heat to 300° and bake 40 minutes, until crust is golden brown and pie is congealed.
Steam fish, remove all skin (I baked mine). Combine fish, parsley and mayonnaise. Add salt and pepper and Old Bay. Saute onion and green pepper in butter, add. Blend flour and milk; let thicken and add to fish. Put in buttered baking dish. Top with buttered crumbs. Bake at 350° for 20 to 25 minutes. Bake until the crumbs get nice and brown.
Brown beef in skillet and drain. Layer Tater Tots and ground beef. Dilute mushroom soup with 1/2 can of water. Pour over Tater Tots and beef. Bake 45 minutes in 350° oven.
Wash, dry and remove ends. Split in half length ways. Place in shallow microwaveable dish. Make several slits in cut side of squash, spread margarine on and sprinkle with salt and pepper. Cook on high power for 3 minutes. Should be tender enough for fork to pierce easily. More cooking time may be required. Recheck for tenderness after 1 minute.
Preheat oven to 350°. Grease a 9 x 5 x 3-inch loaf pan. Put all ingredients into large mixer bowl. Mix at medium speed until thoroughly combined. Pour into prepared pan. Bake 1 hour and 10 minutes. Cool slightly before removing from pan.
Place margarine in hot skillet. Brown 1/2 cup sugar in skillet while cooking 2 cups sugar and milk in saucepan. Add sugar to milk mixture when it is brown. Cook until it forms a soft ball in cold water.
Chop onion and green pepper. Mix all ingredients together. Bake at 350° for two hours. (This makes a very large amount. You can cut it in half.)
Brown hamburger and onion; drain. Boil noodles; drain. Add soup and sour cream to meat mixture. Serve noodles separately with hamburger mixture.
Mix first 4 ingredients together; bring to a full boil. Boil for 1 minute. Remove from heat. Then add cocoa, vanilla and oats. Stir well; drop onto waxed paper.
In large pan stir together first 3 ingredients. Bring to rapid boil. Boil 2 minutes. Remove from heat and add Jell-O. When Jell-O is completely dissolved, fold in strawberries making sure all berries are coated. Cool overnight. Serve with Cool Whip.
Hand mix the first 7 ingredients in a large bowl. Cut butter or margarine into mixed ingredients. Gradually add buttermilk into mixture until you have a stiff dough. Add optional ingredients if you desire. Drop by heaping teaspoonfuls on greased cookie sheet. Flatten slightly and brush with buttermilk. Bake 12 minutes at 375°.
Cook pineapple and juice for 3 minutes. Stir in Jell-O and let cool. Then add buttermilk and Cool Whip. Chill for several hours.
Mix in order given and bake at 350° for 1 hour in an angel cake pan.
Mix together all ingredients and pour in a baking dish. Bake at 375° for 45 minutes, uncovered.
Blend cheese and butter. Stir in flour, salt, baking powder and paprika. Roll out. Wrap 1 teaspoon cheese dough around the olive and roll like a ball. Put in freezer and when you want to serve, take right from freezer and put them in 400° oven for 20 to 25 minutes or until cheese ball looks toasty in color.
Brown beef with salt and onion. Brown and drain sausage. Add 2 cups water to the meat and cook vegetables in same pan. Add seasoning as desired. Add tomatoes and more water as needed. Substitute macaroni for potatoes, if desired.
Dice peaches. Using juice of peaches, mix peaches, marmalade and barbecue sauce. Place ribs in large pan or dish. Pour mixture over ribs. Bake at 350° for about 1 1/2 hours, or until tender.
In large pot, boil water. Cut into core of cabbage. Place whole cabbage in boiling water. Separate leaves from cabbage; let cool. Mix beef, veal and pork together. Add rice, eggs, salt and pepper. Place spoonful of meat mixture in center of cabbage; fold bottom, then side over, then top. Place in lasagna dish with bacon strips on bottom. Arrange cabbage in dish. Top with soup and brown sugar. Cover with aluminum foil and bake at 350° for 1 hour.
Combine sugar, dry mustard, salt, wine vinegar, onion and celery seed together and add to vegetables. Chill 6 hours or overnight. Serves 10 to 12.
Sift sugar and flour separately, seven times each. Set aside. Beat egg whites and salt until foamy. Add cream of tartar. Beat until stiff, but still moist. Lightly fold sugar into egg whites. Carefully fold in flour. Add almond and vanilla extracts. Spoon batter into ungreased 10-inch tube pan. Bake at 325° for 50 minutes. Invert. Cool 1 hour. Turn out onto cake platter.
Put hamburger in bowl.	Put onion in a separate bowl. Warm one tortilla at a time. When warm, put big spoonful each of hamburger and onion and roll up. Put in oblong baking pan. When all tortillas are done, melt cheese, Milnot, chilies and pimentos. Pour over tortillas; cover and put in 350° oven for 30 minutes. Uncover and cook 15 minutes more until lightly brown.
Boil chicken and pull meat from bones. Cook spaghetti in chicken broth. Saute onions and pepper in margarine. Add other ingredients to spaghetti. Bake long enough to heat through.
Peel and cut cucumbers into sticks. Scrape all seeds out good. Soak in lime water overnight. Wash thoroughly (several washings). Soak in cold water 3 hours.
Combine sugar, molasses and shortening. Add sifted dry ingredients alternately with water, beating until smooth. Bake in greased 6 x 10-inch pan in a moderate 350° oven for 45 minutes. Serve warm with whipped cream, if desired.
Fry onions in small amount of fat until brown. Add soup, green chilies, chicken and 1 soup can of water. Cook, stirring often, until mixture bubbles. Remove from heat; set aside. Line a casserole with corn tortillas. Spoon chicken mixture over tortillas until covered. Add a layer of cheese, tortillas and chicken mixture, ending with cheese on top. Bake in 350° oven for 20 to 30 minutes. Yields 6 servings.
Cook and drain lima beans and broccoli. Mix all ingredients in a large bowl. Put in a casserole bowl. Crush 2 1/2 cups Rice Chex and sprinkle on top. Melt 1 stick of butter. Pour over the top. Bake at 350° for 30 minutes or so.
Amounts of the ingredients depend on portion needed. Cook down tomatoes, adding the rest of ingredients. Use tomato paste if wanted. After mixture has simmered and before salsa is ready to be served or canned, add white vinegar a little at a time, tasting after each addition. The vinegar is the ingredient that seasons the salsa. When reached desired taste, cool and serve. If canning, pour hot salsa into clean jars and hot water bath jars for 15 minutes.
Cook noodles according to package directions; drain. Brown beef. Add onion, salt and pepper while meat is browning. Drain off excess fat. Add soup and sour cream. Simmer until heated through. Add hot noodles.
Mix soup, parsley, onion and milk. Dip chicken pieces in soup mixture; roll in stuffing mix and place in shallow baking pan (they can overlap). Pour remaining soup around edges and between rows. Sprinkle on any extra stuffing mix. Pour melted oleo over top. Bake, uncovered, at 400° for 45 minutes to 1 hour.
Saute onions and butter in skillet. Stir in soup, milk and pepper. Heat to boiling. Add potatoes and reduce heat to low. If too thick, use more milk until desired thickness. For cheesier flavor, add 1/4 cup shredded Cheddar cheese. This recipe can be doubled. Makes 4 servings.
Squeeze out all the juice from the artichoke pieces and mix with remaining ingredients. Spoon into a lightly greased 3-cup shallow baking dish (one that the spread can be served in). Sprinkle with additional Parmesan cheese on top. Bake at 350° for 20 to 40 minutes or until golden brown on top. Serve hot with Triscuits, Melba toast or other round crackers.
Mix the first 4 ingredients into crumbs and reserve 1/2 cup. Add egg, buttermilk and baking soda and dissolve in mixture. Add vanilla; pour into greased and floured 13 x 9 x 2-inch pan. Crush Heath bars and add nuts and reserved crumbs; pour over cake. Bake 30 minutes at 350°.
Crumble and brown beef in skillet; drain all fat. Add onion; cook until almost tender. Add tomatoes, seasoning and kidney beans. Add bean liquid and water, a little bit at a time, to keep consistency of thick soup. Remove bay leaves. Yields 6 servings.
Brown hamburger meat and pour off grease. Add 4 ounces tomato paste, onions and bell pepper. Cook until onions are soft. Mix in 3 eggs, 2 tablespoons flour and 1 cup cheese.
Cook dates and milk in double boiler until thickened. Add nuts. Spread on Hi Ho crackers. Bake eight minutes at 350°. Let cool.
Cut bacon into 1/2-inch pieces. Cook until crisp. Remove from pan. In bacon grease, cook the garlic and onion until they smell good. Add the carrots and cabbage; stir-fry. Pour mixture over rice. Crumble bacon on top. Add a little soy sauce to taste.
Microwave Velveeta and tomatoes and green chilies in 1 1/2-quart bowl on High 5 minutes or until Velveeta is melted, stirring after 3 minutes. Serve hot with tortilla chips or green, red or yellow pepper wedges or other raw vegetables. Microwave cooking time: 5 minutes.
Unroll bread sticks on wax paper. Slightly flatten. Brush with margarine. Mix sugar and cinnamon. Sprinkle over dough. Press raisins or nuts into dough. Roll up each piece jelly roll style. Seal and place on greased 8-inch pan. Bake at 350° for 25 minutes or until golden brown. Ice while warm.
Brown meats in hot salad oil. Drain off excess fat. Add onions, garlic, spaghetti sauce, tomatoes and undrained mushrooms. Blend. Simmer 20 minutes. Add wine. Cook macaroni according to directions on package. Drain and rinse with cold water.
Combine flour and salt. Cut in 2/3 margarine until mixture is like coarse crumbs. Sprinkle with water and mix into a ball. Drain peaches. Reserve 1/2 cup of syrup. Combine sugar, flour and spices. Add peaches, syrup and lemon juice. Mix.
Run each fajita slab through meat grinder or tenderizer. Trim fat and skin, leaving some for flavor and to hold meat together. Generously sprinkle Adolph's tenderizer on both sides. Set aside for 1 hour. When coals are ready, place meat on grill. Cook well done. Slice across grain and serve with flour tortilla, hot sauce or pico de gallo.
Wash and clean chicken. Place in bowl. Pour Italian dressing over and let set overnight. Place in pan or baking dish. Cover with foil. Cook in oven until chicken is tender. During the cooking, turn and check the chicken for tenderness.
Mix all ingredients except crackers in a large Ziploc bag; mix well. Add crackers and shake until crackers are coated. Bake for 10 minutes at 375°. Store in airtight container. Use as croutons for salads or just as a snack.
Make jello as directed. Let jello partly congeal. Add fruit. Prepare lemon pudding as directed. Fold Cool Whip into pudding. Spread over thickened jello. Use a 13 x 9-inch pan. Refrigerate.
Drain asparagus and put in casserole. Add 1/2 can of onions. Pour mushroom soup in. Heat for 7 minutes on High in microwave. Add rest of onions on top; cook for 2 minutes more.
Tart Shells: Roll each slice of bread 1/4-inch thick. Use a daisy cookie cutter to cut out tarts. Lightly brush each tart with oleo. Bake at 375° for 8 to 10 minutes until lightly brown.
Mix milk, pudding, sour cream and Cool Whip. Pour into shell and chill.
Mix the first 3 ingredients. Cook over low flame, stirring constantly, until well blended. Divide into parts and add food coloring to each part.
Boil chicken. Bone chicken and remove skin. Break into small pieces. Grease bottom of casserole dish with butter. Mix soup and milk until smooth and pour into dish. Cover entire area with chicken.
Sift dry ingredients together; add beaten egg and milk to make a stiff batter. Beat until well mixed. Pour into greased pan and bake for 15 minutes at 425°. Brush top with melted butter. Bake 5 to 10 minutes longer. Serve while hot.
Combine softened cream cheese, sugar and vanilla. Mix well. Add egg and mix well again. Spread in pie shell.
Peel and dice potatoes. Cook until tender. Make white sauce. Add potatoes, ham and frozen peas. Place grated cheese on top. Heat in oven at 350° until bubbly.
Mix all ingredients together, except tortillas. Layer mixture with corn tortillas. Bake in a 350° oven until cheese is melted and all is hot throughout.
Mix first six ingredients and spread on a flat dish. Make the outside edge higher, like the edge of a pizza crust. Spread cocktail sauce over cheese mixture. Sprinkle crab over cocktail sauce. Sprinkle with parsley. Refrigerate overnight or at least 8 hours. Serve with wheat crackers.
Melt first 4 ingredients on low heat. Mix corn flakes. Drop on waxed paper and decorate with red hots.
Fry ground beef and onion; drain, then add milk and cream cheese until it melts. Combine with the rest of the ingredients and pour into casserole dish. Bake at 350° for 30 minutes.
Bring water and tea bags to a complete boil. Turn heat to low; simmer for 15 minutes. Remove bags. Pour into gallon pitcher. Slowly stir in 5 pounds sugar while tea is hot; stir very well.
Cook broccoli until almost tender. Combine all ingredients except dressing crumbs. Top with 1/2 package herb dressing crumbs. Bake at 350° until bubbling and browned.
Mix all the above together. The peach pie filling keeps the bananas from turning dark. It's really great for holidays. Use it on pound cakes, ice cream or just as a fruit salad.
Combine first 7 ingredients; set aside. Remove crust from bread; cut bread into cubes. Combine bread cubes, eggs and milk in a mixing bowl; beat at medium speed with an electric mixer until smooth. Stir in meat mixture and shape into 6 individual loaves. Roll each in bread crumbs. Place in a lightly greased 13 x 9 x 2-inch pan. Spread chili sauce over loaves. Pour boiling water into dish. Bake, uncovered, at 350° for 1 hour. Transfer loaves to a serving platter. Yield: 6 servings.
Brown ground beef and onion. Combine green chilies, taco sauce, cream of chicken soup, milk and mushroom soup. Mix thoroughly. Lightly grease 9 x 13-inch casserole dish. Layer tortillas, meat mixture and cheese, ending with cheese on top. Bake for approximately 15 minutes at 400°.
Tear lettuce into bite-size pieces. Layer the rest of the ingredients in order listed. Mix mayonnaise and sugar. Spread over top, then top with Cheddar cheese. Cover and chill before serving.
Mix all ingredients together.	Pour in buttered casserole dish, 10 x 6 1/2-inches. Bake 40 minutes at 350°.
Combine all ingredients, except vanilla, and cook over medium heat until mixture is stiff and caramel color, stirring constantly. Remove from heat. Add vanilla. Beat until thick. Pour into greased pan. Cool.
Cut broccoli, cauliflower, onion and green pepper in small pieces. Add sliced carrots, salt and oregano. Add sugar to white vinegar. Mix well until sugar is dissolved. Add salad oil to vinegar and sugar. Pour over your vegetables. Let set overnight. Serves 6.
Cut tortillas in bite-size pieces. Set aside. Saute onion and garlic in hot oil in a large pan (Dutch oven). Add next 10 ingredients; bring to a boil. Cover, reduce heat and simmer 1 hour. Add tortilla pieces, simmer, uncovered, 10 minutes. Serve with 2 to 3 tablespoons of cheese in each bowl and sprinkle with paprika. Crisp chips go well also.
Melt butter, add all other ingredients. Pour into shell. Bake at 350° for 50 minutes.
Halve and seed squash. Put in a shallow pan, cut side up. Stuff with sausage and sprinkle cinnamon over it. Put water in pan halfway up the squash. Bake at 350° for 1 hour.
Cook raisins in water until tender. Beat together butter, sugar, molasses and egg. Stir together flour, baking soda and salt. Add flour and fruit with water to creamed mixture.
Open can of crescent rolls and allow to warm to room temperature. After they are easier to work with, tear off 1 roll at a time. Sprinkle with cinnamon, set marshmallow in and roll the dough around the marshmallow. Make sure there are no open areas. Children love to eat and fix these. I have to fix 3 cans at a time. Bake at 400° until brown.
Spray a large skillet. Stir-fry vegetables for 3 to 4 minutes. Remove from pan. In the same skillet, heat oil and stir-fry chicken until no longer pink. Add soup, water and basil. Mix well. Add vegetables. Bring to a boil. Reduce heat. Add cheese. Stir until melted. Serve over fettuccine.
Brown onion and meat in large skillet; drain off fat. Add grated cheese. Heat soup, milk and Velveeta cheese until cheese is melted. Add chilies and pimientos. Set aside.
Mix all ingredients together and pour into graham cracker pie crust. Pour cherry pie filling on top. Chill and serve. You can use different fruits.
Mix melted butter and corn flake crumbs. Mix together all ingredients, except 3/4 of melted butter and crumbs. Put in a 9 x 13-inch pan. Put 3/4 butter/crumb mixture on top. Bake at 350° for 1 1/4 hours. May be prepared 24 hours ahead and refrigerated.
Combine all ingredients, except olives. Wrap 1 teaspoon of mixture around each olive to form a small ball. Freeze. Bake as needed at 350° for 15 minutes and surprise those drop-in guests.
Cream together cream cheese, butter and sugar. Add eggs, one at a time. Add vanilla. Sift together flour and baking powder. Add one cup at a time. Put in greased and floured tube pan. Bake at 275° for 1 1/2 hours.
Pour butter over sugar and mix thoroughly. Add salt, eggs, buttermilk, vanilla and coconut and mix thoroughly. Pour into pie shells. Bake at 350° for 40 to 45 minutes. Makes 2 pies.
Mix flour, sugar, soda, cinnamon, allspice and nutmeg. Add eggs, oil and buttermilk. Mix with mixer. Add prunes and pecans. Grease and flour tube pan. Bake 40 to 45 minutes on 350°.
Mix first six ingredients and beat until smooth. Dip wieners in mixture. Fry in deep fat until brown, approximately 3 minutes. Drain on paper towel.
Chop vegetables fine, or grind coarse. Mix remaining ingredients in a large pot. Bring to a boil. Cook on medium heat for 35 minutes, stirring occasionally. Remove from heat and put in jars. Put hot lids on and invert for 10 minutes. Turn over and let cool.
Mix meat, salt, egg, 1/2 tomato sauce, Italian seasoning and 1/2 onion. Place 3 small mini loaves of this mixture in 9 x 13-inch pan. Put vegetables around outside. Season with salt and pepper. Top meat with remaining tomato sauce. Bake covered for 35 minutes and uncovered for 15 minutes. Top with remaining onions and bake, uncovered 5 minutes.
Beat eggs until light and foamy. Add next 4 ingredients. Mix lightly but well. In a separate bowl mix dry ingredients. Add flour mixture and blend. Add nuts. Put in 2 greased and floured loaf pans. Bake at 325° for 1 hour. Remove from pans immediately and cool on racks. This bread may be frozen for later use.
Combine crushed wafers and melted butter; mix well. Press on bottom and sides of a 13 x 9 x 2-inch pan. Combine powdered sugar, softened butter and eggs. Beat on high speed of mixer for 15 minutes. Do not underbeat. Spread sugar mixture on top of crust; top with bananas, then cover with pineapple. Spread Cool Whip over fruit; sprinkle with nuts. Garnish with cherry halves. Chill thoroughly; cut into squares to serve. Yields 20 to 24 servings.
Peel the potato and split in half. Salt and pepper each half. Put a large slice of onion and a pat of butter between the halves. Wrap in bacon and seal in aluminum foil. Bake in a 400° oven until done, about 1 1/2 hours.
Cream butter with sugar. Add eggs, one at a time, beating well after each. Add sour cream and vanilla, then beat. Add flour and soda, sifted first. Mix well. Bake in greased and floured pan at 325° for 1 hour and 10 minutes. (Some ovens may vary, might be 1 hour and 30 minutes.)
Stir together sugar, cornstarch and half and half in medium size saucepan until blended. Bring to simmering over medium heat, stirring constantly; cook 1 minute until thickened. Remove from heat. Stir in coconut and pecans. Cool 15 minutes. Spread over bar cookies and cakes.
Cream together butter, sugars, lemon juice and eggs. In a bowl, mix cinnamon, flour and soda. Add to creamed mixture, 1 cup at a time. Mix well. Add nuts. Mound in a bread pan, lined with wax paper. Chill. Slice off as needed. Bake at 350° approximately 15 minutes.
Preheat oven to 350°. Cream the butter and sugar in mixing bowl until light and fluffy. Add vanilla, cornflake crumbs, flour, cinnamon and nuts. Mix well and shape into 3/4-inch balls. Place on ungreased cookie sheet. Bake for 15 minutes or until light brown. Place powdered sugar in brown paper bag. Add cookies (while still warm) and shake gently. Cool on cookie sheet.
Mix flour, sugar, shortening and salt together. Take out 1 cup for top. Mix liquid with soda and combine with dry ingredients. Fill cups 3/4 full and top with crumbs. Bake 350° and 25 minutes.
Place in blender bananas, sugar, egg and melted butter. Blend 30 seconds until all ingredients are combined and bananas are mashed. Stir in flour, soda, salt and nuts. Pour into buttered loaf pan. Bake at 325° for 55 minutes.