HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in large, heavy saucepan. Add onions, celery and bell peppers. Cook for 10 minutes, until onions are clear. Add flour; blend in well. Cover; cook for 15 minutes, stirring occasionally. Add parsley and crawfish tails. Cover; cook for 20 minutes, stirring often. Add cream, cheese and garlic; mix well. Add salt and pepper (I use Tony Chachere, too). Cook, covered, on low heat for 20 minutes, stirring occasionally. Cook noodles according to package directions. Drain and add sauce mixture; mix thoroughly. Pour into 3 lightly buttered casserole dishes. Sprinkle with Parmesan cheese. Bake at 350° for 12 minutes. (You can use 1 pound crawfish and 1/3 recipe for smaller amount.)
Heat 1 tablespoon butter in skillet and saute mushrooms for 3 minutes. Remove and mince. Add the rest of the butter, salt and nutmeg. If you have a food processor, process until a smooth paste. Makes 1/2 cup.
In 3-quart saucepan over medium heat, cook bacon until crisp. Remove with slotted spoon and drain on paper towels. Pour off all but 1 tablespoon bacon drippings. In hot drippings, cook onion until tender, stirring occasionally. Stir in soup and milk until well mixed. Add vegetables with its liquid, "meat", parsley and reserved bacon. Heat through, stirring occasionally. Makes about 4 cups/4 servings.
Mix ingredients in bottom of salad bowl. (This is strictly to taste, so add as much or as little as you want.) Add cut up lettuce and toss. Serves 4.
In small bowl, combine flour, poppy seed and soda. In large bowl cream together sugar and margarine. Beat in eggs, then yogurt and vanilla. Stir in flour mixture. Spoon into greased muffin tins and bake at 350° for 15 to 20 minutes or until done.
Cook beef in microwave for 3 minutes. Let stand (set) for 1 minute. Pour off grease. Add taco seasoning mix and 1/2 amount of water required on the package. Add beans and cook in microwave for 1 minute. Open potatoes; spoon on beef mixture. Add lettuce, tomato, onion, cheese and sour cream. Freeze any left over beef mixture for taco salad or another potato meal.
Layer the first five ingredients. Combine mayonnaise and sweetener or sugar. Cover salad to edges. Continue layering with egg wedges and grated cheese. Let set overnight. Add bacon bits before serving.
In soup pot, saute chicken in oil. Cut chicken into bite size pieces and set aside. Saute garlic and onion in remaining oil. Add celery, zucchini, tomatoes with juice, chicken broth, water, herbs, spices, chicken and beans. Simmer, covered, for about 30 minutes. Add pasta and simmer for 15 more minutes. Taste and add additional seasoning, if desired. Serve topped with grated cheese and parsley or basil. Lots of ingredients, but worth it.
Cook squash until done. Drain. Add ingredients of margarine, Velveeta (shredded), 2 eggs, 1 1/2 cups dressing and 2 finely chopped jalapenos to squash in casserole dish. Top with more cheese, if desired. Bake at 350° for 30 minutes. Enjoy.
Cook and drain macaroni. Chop onion; grate carrots. Chop celery; chop green pepper.
Drain pineapple well and use juice with the following. Beat egg; add sugar, flour and vinegar. Slowly add juice and cook until thick. Cool. The dressing should be real thick. Add the pineapple and cheese. Chill and serve.
Melt butter in saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in the sour cream and chopped peppers. Pour half of the sour cream sauce into a lightly greased 12 x 9 x 2-inch baking dish; set aside dish and remaining sauce. Fry the tortillas, one at a time, in 2 tablespoons of oil for 5 seconds on each side or until softened. Place 1 tablespoon each of chicken, cheese and onions on each tortilla and roll up. Pour remaining sauce over top. Bake at 425° for 20 minutes. Sprinkle remaining cheese on top and bake 5 minutes more. Garnish with Spicy Sauce.
Peel, slice and cook potatoes until done. In saucepan, mix soups, milk and butter. Heat to a boil, stirring constantly. Put potatoes in crock-pot and pour mixture over potatoes. Stir. Lay Velveeta cheese on top. Cook for about 1 hour.
Cook potatoes in jackets. Cool, peel and grate using largest hole in grater. Heat butter and cheese until almost melted. Remove and blend in sour cream. Fold in potatoes. Put in 2-quart greased casserole. Dot with oleo. Bake at 350° for 25 minutes.
Spray an 8 x 8 x 2-inch baking pan with Pam. Line bottom with wax paper. Spray paper. Sift together the flour, baking powder, salt and baking soda. Beat together the butter and sugar in a medium size bowl until light and fluffy. Add eggs and vanilla. Beat lightly.
Sift dry ingredients together. Add dressing and water; mix well until smooth. Bake in greased and floured pan 25 minutes at 350°.
In a small saucepan, melt butter. Add seasoned salt, Worcestershire sauce, garlic powder and hot pepper sauce; set aside. In a large mixing bowl, combine cereals and nuts; mix well. Stir in butter mixture; stir until well blended. Spread into two 15 x 10 x 1-inch baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. (Yield: 20 cups.)
Saute the onion in hot oil. Add the diced meat, saute briefly and then add the carrot, celery, salt and pepper. Saute together for 10 minutes. Pour over the soup stock and cook for about 30 minutes.
Purchase 12 patties from the bakery and cut center top out to set aside.	Carefully cut circle in top to remove.
Pour boiling water over Crisco, sugar and salt and cool to lukewarm. Dissolve yeast in lukewarm water. Beat eggs until creamy. Mix yeast, eggs and water. Stiffen with flour and knead on floured board until smooth and elastic. Put in greased bowl and let rise until double in bulk. Punch down once. Pan into rolls and let double in size. Bake at 375° for 15 minutes.
Mix milk and other ingredients together with the juice of the lemon; fold in the Cool Whip last. Pour into two graham cracker crusts.
Melt butter in baking pan. Put in eggs and mix up with fork. Add rice, milk, tuna and salt; mix all together. Place cheese slices over the top. Bake 25 minutes in a 325° oven. Makes eight servings.
Heat soup, cheese, chives, 1/4 pound margarine and sour cream in saucepan until cheese melts. Fold into potatoes. In small pan, combine and saute cornflake crumbs in margarine. Put potato mixture in 9 x 13-inch pan. Spread crumbs over top and bake at 350° for 45 minutes. Good served with ham which can be added to this casserole.
Mix all ingredients until well blended. Pour into pie shell and bake 45 to 50 minutes until top and crust is golden brown.
Mix all together; place in casserole. Bake at 400° for 25 to 30 minutes. Cut recipe in 1/2 for 3 to 4 servings.
Mix jello and boiling water together until dissolved. Mix remaining ingredients together. Chill slightly, then spread sour cream and powdered sugar mixture on top. Chill until firm.
Mix Crisco with flour, sugar and salt with hands until like corn meal. Spread between waxed paper and roll out thin. Bake at 425° for 10 to 12 minutes.
In blender combine strawberries and their syrup, 1/2 cup of water, lime juice and sugar; blend well. Pour into 8-inch square baking pan; freeze about 1 1/2 hours. Transfer mixture to small bowl. With electric mixer at medium speed, beat until slushy. Return to freezer, freeze until firm. Place in refrigerator 1 hour before serving to soften.
Dissolve yeast in warm water; let stand 1/2 hour. Melt lard in boiling water; let cool. Sift flour, salt and sugar into a large bowl. Make a well in center in which to pour the dissolved yeast, melted lard and water. Add last beaten eggs; beat and mix well. Let rise 1 hour in warm place. Knead a little and make out into rolls. Put in a warm place to rise; let rise until double in size. It takes about 2 hours. Bake in a moderate oven (370°) until golden brown.
Make bread crumbs in blender. Add onion, bread crumbs, egg, salt, pepper, Worcestershire sauce, 1 teaspoon dry mustard and 1/2 can tomato sauce to ground beef. Mix together and make a loaf. Put in a 9 x 5 x 3-inch pan. Cover with sauce.
Remove crust from bread. Cut white bread into 1-inch squares. Fry bacon crisp. Crumble. Layer in a 9 x 13-inch dish: bread, cheese, bacon, cheese, bread, etc. Beat eggs, add cream (do not whip) and salt. Pour over layers. Refrigerate overnight. Remove from refrigerator about 30 minutes before cooking. Melt margarine and pour over mixture.
Combine egg whites, sugar, water and corn syrup in top of double boiler. Beat until thoroughly mixed, then place over rapidly boiling water, beating constantly and cook for 18 minutes or until frosting will stand in peaks. Add coloring to hot frosting to give delicate shell pink tint. Remove from boiling water, add vanilla and beat until thick enough to spread. Makes enough frosting for 3 layer cake and 1 extra cup for decorating.
In a large bowl, combine and set aside the rhubarb, 1 cup sugar, 2 tablespoons flour, cherry pie filling and 3/4 teaspoon cinnamon.
Cook broccoli as directed. Drain excess water. Put into greased casserole dish. Top with eggs. Add tomatoes. Add cheese soup. Sprinkle with Parmesan and oregano. Bake at 350° for 30 minutes uncovered.
Mix Cajun seasoning, Parmesan cheese and crushed corn flakes. Wash chicken breasts and pat dry. Spread with mayonnaise and roll in corn flakes mixture.
Drain and dry sauerkraut. Place in bottom of slow cooker. Add corned beef. Top with cheese. Cover and cook on low 3 to 4 hours. Serve on toasted rye bread with sandwich spread.
Mix sour cream, water and eggs. Stir in cake mix (batter will be lumpy). Spread in a 9 x 13-inch pan. Spread pie filling on cake. Bake at 350° for 30 minutes.
Combine apple juice, mustard, lemon juice and ground cloves in saucepan; bring to a boil over medium heat, stirring often. Set aside.
Place ground beef and onion in a 2-quart glass casserole dish, mixing well. Microwave on High for 6 minutes, stirring once. Add the next 5 ingredients, mixing well. Microwave on Medium for 7 minutes. Stir in sour cream. Microwave on Medium for 4 minutes. Serve over noodles.
Heat oven to 350°. Line 36 muffin cups with oil or paper cups. Lightly spoon flour into cups. In big bowl, combine flour, wheat flour, sugar, baking soda, cinnamon, salt and cloves. Add apples, carrots, coconut, raisins and walnuts or pecans; mix well. Add oil, milk, vanilla and eggs; stir until just moistened. Fill muffin cup 3/4 full. Bake at 350° for 20 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove from pans.
Grease a 9 x 13-inch dish. Place a layer of bread slices in dish. Layer cheese, vegetables and meat on top of bread. Cover with another layer of bread. Combine milk, eggs, onion, salt and mustard. Pour over the layered food in pan. Cover and refrigerate overnight. Bake, uncovered, at 325° for 55 minutes. Can sprinkle more cheese on top during the last 5 minutes of baking. Let sit 10 minutes before slicing.
Sieve potatoes to make them smooth. Save water from cooking potatoes. Cool to lukewarm. Add yeast and 1 tablespoon sugar. Scald milk and cool to lukewarm. Cream together potatoes, sugar, salt and margarine. Beat in eggs and add warm liquids. Add flour gradually, kneading dough until it is soft, but not sticky. Cover and let rise until double in size. Punch down and roll with rolling pin. Cut out with doughnut cutter or floured drinking glass. Let rise again until double. Place 3 to 4 doughnuts in shortening heated to 350° to 375°, turning once to fry second side. Place on paper towel or brown paper. Makes 5 dozen.
Sift flour, spices and sugar together. Mix soda into pulp and lemon juice (be careful, this will foam up, use large bowl!). Add pulp to dry ingredients. Add chopped nuts, dates and raisins. Mix well. Pour into well oiled loaf pan. Bake at 350° for 1 hour.
In large bowl combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix just until moistened. Spoon into 12 greased muffin cups. Bake at 400° for about 25 minutes. Serve warm.
In a medium saucepan, blend eggs, milk and condensed milk over low heat until thickened. Remove from heat. In an 11 3/4 x 9 1/4-inch pan, layer tea biscuits (dipped in half and half), milk mixture and ground peanuts, repeating layers 3 times, ending with peanuts. Chill 3 hours before serving.
Combine oranges and marshmallows in large bowl. Refrigerate 2 hours; drain if necessary. Add cooked rice and walnuts. Fold in Dream Whip gently; refrigerate 1 hour longer. Stir mixture; lightly pile into compote. If desired, garnish with unpeeled, halved thin orange slices. Yields 12 servings.
Cream butter and sugar; add eggs. Mix spices, soda and flour. Add dry ingredients, alternately with milk. Add jam. Bake at 350°.
Spread bread with a mixture of melted butter and mustard. Put one slice of ham and Swiss cheese between bread slices. Cut each sandwich crosswise into 4 triangles. Line up sandwiches, pointed side up, in an 8-cup shallow casserole. Beat eggs with wire whip in bowl until well blended. Add milk. Pour evenly over sandwiches, coating bread thoroughly. Cover with plastic wrap and refrigerate at least 2 hours. Remove plastic wrap and bake at 350° for 40 minutes or until puffed and golden.
Mix all ingredients. Fill hot dog rolls with mixture. Wrap in foil and bake for 30 minutes at 250°. Makes good luncheon entree.
Preheat oven to 350°. Line a cookie sheet with foil or parchment paper and set aside. In a large bowl, combine oats, sugar, flour, and baking powder; set aside.
Bake cake mix according to directions. Cool and remove from pan. Thaw berries. Prepare pudding mix according to directions. Mix most of berries into pudding (save some for garnish) and spread on cake. Whip the cream with the sugar. Spread on pudding. Garnish with remaining berries. Chill well.
In heavy pot, brown all sides of beef roast in oil. Add onion and cook until golden. Combine remaining ingredients and pour over meat. Simmer, covered, until meat is tender, about 3 hours. Serve with carrots and potato chunks. Serves 8.
Mix all ingredients and half can of coconut. Pour into unbaked pie shell. Chill. Top with remaining coconut. Bake at 325° for 1 hour or until firm.
Cook 2 large bags of noodles in juices from ham and turkey, two cans of chicken broth and four soup cans of water. Season with salt and pepper to taste.
Cream butter and sugar; beat in egg. Gradually add flour. Roll out 1/4-inch thick on lightly floured board. Cut as desired. Bake on ungreased cookie sheet at 325° until light brown. Do not overcook. Do not freeze. They will keep for weeks in an airtight container.
Mix cream cheese, sour cream, sugar and vanilla together until smooth. Add eggs, one at a time. Line pan with crescent rolls. Pour cheese mixture into pan and bake in 350° oven for 45 to 60 minutes or until light brown. Turn off oven; leave cake in oven, with door slightly open, about 1 hour, until cracked.
Cream butter, adding sugar gradually. Beat with electric mixer for 10 minutes. (She beat her batter by hand). Sift dry ingredients. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture with milk, almond, and vanilla extracts. Pour into 3 greased 9 inch pans. Line bottom of pans with wax paper. Bake at 350° for 25 to 30 minutes. Cool in pans for 10 minutes. Remove from pans and cool on racks.
Fry salt pork until crisp, remove salt pork from skillet. Cook celery, onion and parsley in pan with fat from salt pork until tender. Add diced apples, sprinkle with sugar, cover and cook until juice evaporates and apples are candied. Add other ingredients and finish cooking. Stuff your fish, season with salt and pepper and lemon juice to taste. Bake at 325° until done.
Line pie pan with crust and fill with apples. Mix flour, sugar and cloves together. Add sour cream and mix. Pour over apples, sprinkle cinnamon and sugar over top.
Combine and pile lightly into individual baking dishes or a casserole dish. Sprinkle top with 1/2 cup grated Parmesan cheese (or Cheddar). Bake until bubbly in a 425° oven (about 10 to 15 minutes). This is a great way to use the end of the box corn flakes that nobody wants to finish up.
Heat oven to 350°. Cream the butter. Add sugar with the 4 egg yolks, one at a time. Sift flour and baking powder together. Add to butter mixture alternating with the 5 tablespoons milk. Spread into paper lined, greased round cake pans. Beat 4 egg whites very stiff and add 1 cup sugar and vanilla. Spread meringue on top of each cake pan. Bake 30 to 40 minutes. Keep checking after 30 minutes. Cool. Remove from pans and take paper off. Beat cream, milk and pudding together. Place one layer upside down and spread with pudding. Place second layer meringue side up on top. Can add fresh strawberries (cut up) or raspberries in middle.
Prepare crust for streudel by first dissolving the butter in boiling water. Cool. Blend in 1 slightly beaten egg yolk and flour, sifted with salt. Beat until very smooth. Now let pastry stand while preparing the filling.
In a large skillet, brown ground beef with celery, onion and bell pepper. Drain excess fat. Add tomato sauce and simmer for 5 minutes.
Cream the first 4 ingredients. Stir in vanilla and Cool Whip. Pour into pie shell and freeze. Drizzle hot fudge on each serving (optional).
Thaw pie crusts for 10 minutes. Heat oven and cookie sheet to 400°. Bake crusts for 10 minutes (be sure to poke holes in crusts).
Prepare pastry; set aside. Preheat oven to 350°. In saucepan, melt Crisco; remove from heat. Blend in sugar, corn syrup and eggs. Stir in pecan halves. Bake for 50 minutes or until set; cool.
I don't have a recipe for pheasant and dressing, so I recently fixed my	recipe	for dressing and just substituted pheasant for the chicken, it turned out well.
Saute onion and celery until clear. Add remaining ingredients. Bake at 350° for 50 to 60 minutes.
Bake and cool pastry. Combine ice cream and candied ginger. Spread ice cream mixture in shell. Freeze. Combine pumpkin, sugar, salt, ground ginger and nutmeg. Whip cream; fold into pumpkin mixture. Add marshmallows. Spread pumpkin mixture over ice cream layer. Freeze. Serve with additional whipped cream.
Combine all ingredients thoroughly; pack firmly into loaf pan. Bake in moderate oven at 350° for 1 hour and 15 minutes. Let stand for 5 minutes before slicing.
Cook green beans according to package. Drain and place in buttered 9 x 13-inch pan.
Saute onion in margarine; add broccoli and cook until tender. Add other ingredients, except bread crumbs. Pour into a 9 x 13-inch baking dish; sprinkle with bread crumbs. Bake at 300° until bubbly. (May cook in microwave for 3 to 5 minutes on High.)
Cook grits, salt, water and milk until thick. Add margarine and cheese. Beat eggs and add to grits mixture. Stir until cheese melts and no white grits show. Bake at 350° for 35 to 40 minutes.
Beat all the ingredients together. Pour into greased tube pan. Bake 1 hour at 350°.
Prepare rice and broccoli; set aside. Put onion and butter into 1 1/2-quart glass casserole dish. Cook, uncovered, in microwave for 4 minutes on High temperature; stir once.
Mix all ingredients except chicken and cheese in 3-quart saucepan. Heat to boiling, stirring constantly; reduce heat. Cover and simmer, stirring occasionally, until potatoes are tender, 20 to 25 minutes. Stir in chicken and cheese. Cover and cook until hot, about 5 minutes longer. Sprinkle with snipped parsley, if desired. Makes 6 servings.
Mix and carefully pour over cream cheese mixture. Bake at 350° for 65 to 70 minutes.
Heat milk slowly; add thinly sliced cheeses and stir constantly until smooth. Add green onions and serve with nacho chips or Doritos.
Cucumber may be grated by hand or shredded with a food processor. Drain cucumber in a colander. Squeeze out excess liquid. Remove and discard any large pieces of skin left behind by the food processor.
Beat egg yolks; stir into milk. Add lemon juice and flavoring. Pour into crumb crust. Top with meringue and brown.
Cook broccoli in water for 7 minutes. Add soup, 1/4 cup water, milk and cheeses. Simmer until all cheese is melted.
Brown meat; add onion until tender. Add taco seasoning; set aside. Mix Ro-Tel, tomato soup and cream of mushroom soup together; set aside. Layer in a large casserole dish, meat, Doritos, soup mixture, etc., ending with Doritos. Top with 1 cup shredded Cheddar cheese. Bake 45 minutes at 350° or until cheese is bubbling.
Mix coconut, almonds, Eagle Brand milk and powdered sugar and make into balls. Let set in fridge for 1 hour. After the hour use a double boiler and melt household wax and chocolate chips. Then stick toothpicks in balls. Dip in the chocolate and cool on wax paper. Take toothpicks out.
Grind peppers	together. Mix	with sugar and vinegar. Cook 4 minutes. Skim off top; cook 4 more minutes. Let cool. Add Certo. Makes approximately 13 baby food jars.
Scrub potatoes and boil unpeeled until VERY tender. Measure 3/4 cup of the potato water and pour into your bread mixing bowl. Dissolve the 1 teaspoon sugar into the lukewarm water and stir in dry yeast in another bowl. Let set. Break eggs into small bowl and beat lightly. Peel potatoes and mash in the 3/4 cup potato water. Stir in 1/2 cup sugar, the shortening and salt. Blend well. Add the dissolved yeast, then the 4 eggs. Blend thoroughly. Beat in the flour a little at a time. Dough will be stiff. Knead for 10 minutes. Cover and let rise 90 minutes until doubled. Grease 3 standard loaf pans. Punch dough down and knead again for 5 more minutes. Divide into 3 parts. Shape into loaves and let rise in pans for another hour.
Cook broccoli in water per directions. Drain. Roll crackers into fine crumbs. Melt 1/2 butter and add to crumbs. Melt other half with Velveeta cheese. Add this mixture to cooked broccoli. Put into greased casserole, alternating layers of crumbs and broccoli cheese mixture, ending with crumbs. Bake 15 to 20 minutes at 350°. Should be nicely browned on top.
Melt butter in skillet; add brown sugar. Put a layer of nuts, then a layer of pineapple (drained). Make batter by mixing flour, eggs, sugar, baking powder, water and pineapple juice. Pour into skillet and bake 20 to 30 minutes in 350° oven. Use heavy iron skillet.
Combine sugar, shortening, salt and milk; bring to a boil, then let cool to lukewarm. Dissolve yeast in warm water. Add to milk; gradually add flour. Let rise to double. Knead; cut with cutter. Put in pan. Let rise. Bake at 350° for 30 minutes.
Combine all ingredients. Chill at least one hour. Serve with grilled meats, tortillas, or chips.
Spread over chicken. Add Stove Top stuffing. Make as directed and spread on top. Cover with foil. Bake at 350° for 30 minutes. Uncover and bake 30 more minutes.
Mix lime and first amount of water; pour over cucumbers and let stand 24 hours. Drain and wash good in clear water. Layer with ice and let stand overnight. Drain.
Combine pork and 2 tablespoons soy sauce; refrigerate 30 minutes. Combine remaining 2 tablespoons soy sauce, lemon juice, sugar, cornstarch, crushed pepper and 1/4 cup water. In wok or large skillet, stir-fry pork and garlic in hot oil 3 minutes or until brown. Add bell pepper and onion; stir-fry 3 minutes. Add cornstarch mixture; cook and stir until slightly thickened. Add peanuts.
Mix the softened cream cheese, powdered sugar and peanut butter until creamy. Add warm milk, not hot and mix well. Fold in Cool Whip and pour into the graham cracker crusts. Chill before serving. This recipe freezes well.
Mix the flour, sugar and corn meal. Add the lemon rind, lemon juice, butter, eggs and milk. Beat until smooth. Pour into unbaked pie shell and bake at 375° for 40 minutes or until top is golden brown and filling has puffed up all over.
In a 9 x 13-inch pan, arrange bread in pan (with crusts already cut off). In large bowl, beat the eggs; add remaining ingredients and your choice of meat. Pour over bread. Bake in 350° oven for 40 to 50 minutes. Dish can be made the night before. Just cover and store in refrigerator.
Mix all ingredients, except cheese. Pour into a buttered 1 1/2-quart casserole. Bake at 350° for 45 to 60 minutes. Top with cheese, if desired, and bake for 10 minutes more.