HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter; add onions and bell pepper and cook until tender. Add flour and cook 10 to 12 minutes. Stir constantly so not to stick. Add crawfish and parsley. Cover and cook 15 minutes. Keep stirring often. Add half and half, cheese and garlic. Season; cover and cook over low heat about 30 minutes. Serve over noodles.
Heat oven to 350°. Arrange potatoes, bologna, green pepper, flour and seasonings in layers in 1 1/2-quart baking dish. Dot each layer with butter. Pour milk over all and bake 1 hour and 15 minutes.
Brown beef; add taco mix and about 1/3 cup water, plus 4 ounces tomato sauce. Simmer. Combine 4 ounces of tomato sauce with refried beans, stir and heat. Crush 1/3 to 1/2 package chips and layer in bottom of casserole dish; top with beef. Spread beans evenly on top of beef mixture. Crush remaining chips; combine with cheese and sprinkle on top of beans. Bake at 350 degrees for 20 minutes or until heated through.
Peel eggplant and cut into finger-size strips. Sprinkle with 1 tsp. salt; cover with water, and soak 1 hour. Drain & pat dry with absorbent towels.
Combine 1/2 of the Monterey Jack with all of the Cheddar and cream cheese. Add 1/4 cup of sauce. Add onions and cumin. Mix well. Spoon 1/4 cup on a shell and roll. Place seam side down in 9 x 13-inch dish. Top with sauce and remaining Monterey Jack and green onions. Bake at 350° for 20 minutes. Top with tomatoes and lettuce.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper, mushrooms and parsley flakes. Cook 10 minutes. Add soup. Simmer 10 minutes. Stir in sour cream. Simmer 10 minutes. Serve over cooked rice or noodles.
Preheat oven to 350°. Toss peaches with 1 tablespoon of the flour and place in a 6 x 11-inch baking pan that has been sprayed with a nonstick cooking spray. In a small bowl, combine remaining ingredients; mix well until mixture is crumbly. Sprinkle evenly over peaches.
Heat the oil in a heavy 2 quart saucepan over moderate heat for about 1 minute. Add the beef, onion and garlic, and cook, uncovered, stirring frequently, until the onion is soft and the beef brown. Add tomatoes, sugar, cinnamon, cloves, cumin, salt and raisins. Cover; reduce the heat and simmer for 20 minutes, stirring occasionally. Add 2 or 3 tablespoons of water if the mixture gets too thick. Serve with rice.
Dissolve yeast in warm water. Combine flour, sugar and salt. Add yeast mixture and stir until well blended. Turn onto lightly floured surface. Knead until smooth and elastic (about 5 minutes). Using kitchen shears dipped in flour, cut dough into 18 pieces. Roll each into a ball. With floured hands, roll each ball into a rope 14 to 16 inches long and 1/2-inch in diameter. Twist each into a pretzel shape. Place on lightly greased baking sheet. Beat egg white until frothy. Brush on each pretzel. Sprinkle with salt. Bake at 400° for 15 minutes or until lightly browned. Serve warm or cold.
Mix rice and beef consomme into a 2-quart casserole dish. Brown pork chops in 1/4 cup grease and place on top of rice. Cut onion and tomato; place on top of pork chops. Cover with aluminum foil. Bake at 350° for 35 to 45 minutes.
*Place a tea bag into 1/2 cup of boiled water. When the tea turns dark in color, remove the tea bag and let cool. You want the tea to be strong.
Beat ingredients 4 minutes on high speed. Spoon into dessert glasses. Chill.
Sift together in large mixing bowl flour, baking powder, salt and sugar. Add milk and vanilla to beaten eggs, then add mixture to dry ingredients. Mix 1 1/2 minutes, until blended. Add melted butter. Bake in hot waffle iron. Serve with chicken and broth. Makes 4 waffles.
Drain all the beans. Add chopped green pepper, onions, celery and tomato. Mix sugar, vinegar, oil, salt and pepper. Pour over vegetables. Serve on lettuce.
Break up fresh crab meat. Add bread crumbs, salt, pepper, red pepper, parsley flakes and green pepper. Prepare a white sauce, using milk, flour, mustard and margarine. Cook until thick. Add to crab mixture. Make patties, roll them in cracker meal or bread crumbs. Fry in lightly oiled or buttered pan. (May also be broiled with a dot of butter on each crab cake.)
Boil chicken breasts; pull off bone and cut in chunks. Lay in casserole bowl. Mix and heat mushroom soup, celery soup and sour cream. Add oleo to soup mixture. Pour soup over chicken. Top with stuffing mix. Bake, covered, at 350° for 45 minutes. Uncover and cook 20 minutes or until brown.
In 2-quart casserole, pour one cup rice, pour in can of mushroom soup, fill empty soup can with water and pour on top of soup. Place pork chops on top. Cover and bake at 350° for 1 hour.
Soften the shortening. Gradually beat in the sugar until the mixture is light and fluffy. Add eggs and pumpkin. Mix well. Mix flour, baking powder, salt and spices together. Stir the dry ingredients into the pumpkin mixture. Mix until well blended. Add raisins. Drop by spoonfuls onto baking sheet. Bake at 350° for about 15 minutes or until lightly browned.
Boil chicken until tender. Cut or tear chicken into pieces. Place in bottom of baking dish. Mix evaporated milk and soup together and pour over chicken. Mix the stuffing, butter and broth together. Pour over top of other ingredients. Bake at 325° about 1 hour.
Slice cucumbers. Put in a bowl and sprinkle with salt. Let stand a couple of hours. Dissolve sugar in 2 tablespoons water. Mix with oil, vinegar and a little dry mustard. Pour over cucumbers. Mix and chill. Chop parsley and sprinkle over salad before serving.
Saut mushrooms in 1/2 cup oil in a 4-quart heavy pot. Drain, reserving oil, and mix mushrooms with 2 quarts broth, onion and garlic. Blend in blender until smooth. Mix flour with remaining oil and brown in a heavy pot over medium heat, stirring constantly. While whisking briefly, pour in broth slowly to avoid lumping. Cook over medium-high heat, whisking constantly, until thickened. Ladle enough gravy over potatoes or dish of your choice to coat and place under broiler for 5 minutes or until a browned "skin" forms. It is now ready to display as a centerpiece. Ladle some gravy over each potato or dish of your choice before serving.
Remove crusts from bread. Mix together the first 6 ingredients and divide among the ten sandwiches. Lay each sandwich on a square of foil large enough to wrap individually. Wrap tightly and freeze. Must be frozen. When ready to use, make a mixture of eggs and milk. Dip each sandwich with egg mixture and then in crushed potato chips. Bake on cookie sheet 45 minutes at 300°. Great for a luncheon with fruit salad.
Mix Eagle Brand milk, confectioners sugar, vanilla, coconut, butter and nuts. Shape into balls. Chill for 2 hours or overnight. Melt chocolate and paraffin in a heavy saucepan over low heat. Dip balls in mixture and place on foil. Refrigerate until ready to serve.
Blend together sugar, eggs, oil and zucchini. Add flour, cinnamon, baking soda, baking powder, salt, milk and vanilla and blend thoroughly. Stir in nuts and pour mixture into 2 greased and floured regular size loaf pans and bake at 325° for 50 minutes.
Place water and chocolate in a small saucepan. Cook over low heat, stirring constantly until chocolate is melted. Remove from heat, stir in sugar and salt. Return to medium heat and cook about 8 minutes or until thick, stirring constantly. Remove from heat. Beat in margarine and vanilla. Serve hot over ice cream.
Heat oven to 350°. Cut turkey into 1/2 x 1/2-inch slices. Heat oil in 5-quart pot (suitable for baking) over medium heat until oil is hot, about 1 minute. Place turkey, potatoes, carrots, onion and garlic in pan. Cook and stir frequently until turkey is no longer pink, about 10 minutes. Sprinkle flour over turkey mixture. Cook and stir 1 minute. Stir in chicken broth, wine, thyme and pepper and bring to a boil. Add mushrooms. Bake, uncovered, at 350° for 50 minutes or until the vegetables are tender. Stir in parsley. Serves 4.
Combine sugar and cinnamon in a small bowl. Set aside. Beat cake mix, applesauce and eggs in a large bowl until just combined. Reserve 1 1/2 cups batter and set aside. Pour remaining batter into greased 10-inch fluted tube pan. Sprinkle with cinnamon sugar mixture; top with reserved batter. Bake cake in a 350° oven for 35 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan. Cool thoroughly. Sprinkle with sifted powdered sugar, if desired, before serving. Makes 15 servings.
Add cheese to butter when melted. To the crumb mixture, add the egg and seasonings. Blend all together until smooth. Serve on crackers or toast.
Melt oleo. Add onions and oregano. Saute one minute. Add pimiento and olives. Stir in peas and heat thoroughly over low heat. Adjust seasoning.
Cook in a 3-quart saucepan over medium heat; bring to a boil. Cook to a soft ball stage. Add 2 teaspoons vanilla. Cool. Add 1/2 cup chopped nuts. Beat until it loses its gloss. Pour into pan. Cut in blocks.
Make a syrup with the sugar, vinegar and cinnamon. Cook together for 20 minutes. Rub skin off peaches by dipping in boiling water. Rub with cloth. Stick 2 cloves in each peach. Cook in syrup until peaches are tender. Put peaches in jar and boil syrup 10 minutes after peaches have been removed. Pour syrup over peaches and seal.
Melt butter in skillet and saute onion and bell pepper. Add all ingredients except 1/2 cup cheese in a baking dish, then sprinkle cheese on top. Bake at 300° for 45 minutes.
Melt Snickers in microwave oven. Blend all other ingredients in melted Snickers bars. Pour into ice cream freezer and fill to full line with whole milk. Churn in ice cream freezer.
Easy hot cocoa mix for those cold days! Mix ingredients in a bucket; will fill a gallon jar. Mix 1/3 cup of mix with boiling water.
Boil noodles as directed on package. Drain, rinse and set aside. Brown hamburger and drain. In separate bowl, mix together Ricotta and cottage cheeses. Add a dash of salt and pepper. Mix hamburger into the cheese. Stir together. Stuff the noodles with the mixture. Place in 9 x 13-inch pan. Top with spaghetti sauce. Bake at 350° for 45 minutes.
Put one can of asparagus in bottom of baking dish. Add 1/2 can of peas. Pour 1 can of undiluted celery soup. Sprinkle half of cracker crumbs over top and dot with butter. Repeat layers. Also eggs and grated cheese may be added to top. Bake at 400° for 25 to 30 minutes.
Mix well sugar, cocoa and flour. Add water. Cook until it begins to thicken. Beat egg yolks; add enough syrup to color mixture. Add egg mixture to chocolate mixture, then add butter. Cook until thick. Pour into unbaked pie shell; cover with meringue.
Saute onion in margarine. Spray casserole dish with Pam. Mix all ingredients together, except corn flakes. Pour in prepared casserole dish. Crumble corn flakes and sprinkle on top. Dot with margarine. Bake at 350° until bubbling and golden brown.
Cream butter and sugar. Add	eggs, one at	a time, beating well after each.	Add flour gradually, then vanilla. Bake in a small tube pan for 1 hour at 375°.
First make a roux with flour and oil. Add vegetables and simmer, stirring constantly. Add warm water slowly with remainder of seasonings. Cook on low heat for 1/2 hour. Add shrimp. Fifteen minutes later, add oysters and crabmeat and cook for another 15 minutes.
Cook ground beef, onion and garlic powder until beef is light brown and onion is tender; drain. Add tomatoes, chili powder, cumin, salt, sugar, pepper, tomato juice and red pepper sauce, if desired. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling. For thicker chili add Masa flour or cornstarch and stir well. Reduce heat; simmer for an additional 15 minutes. Serve with shredded Cheddar or Colby Jack cheese.
Preheat oven to 375°. Drain and coarsely chop artichoke hearts with food chopper. Mix artichoke hearts with remaining ingredients in batter bowl. Then spoon mixture into a mini-baker (9-inch baking dish). Bake 30 to 35 minutes or until heated through or when bubbling. Serve with thinly sliced baguette bread, vegetables and/or crackers.
Melt butter in a skillet. Add pepper. Cook slowly and set aside to cool. Place meat in a bowl; remove all particles of shell. Add salt and pepper.
Combine flour, salt, soda and sugar. Make a well in the center of dry ingredients. Add eggs and oil. Stir only until dry ingredients are moistened. Stir in peaches, vanilla, almond extract and nuts. Spoon batter into greased 9-inch loaf pan. Bake at 350° for 1 hour or until bread tests done.
*You can use 1 cup milk that has been curdled with 2 teaspoons of vinegar or lemon juice and allowed to stand about 5 minutes.
Mash the sweet potatoes and fold in the rest of ingredients. Bake 45 minutes at 350°. One may add 1/4 cup brown sugar and nutmeg for seasoning also.
Cook pasta until done; drain. Put pasta in a bowl. Add cucumbers, tomatoes and red onion. Add the whole bottle McCormick Salad Supreme, Parmesan cheese and whole bottle of Italian dressing. Mix ingredients together and chill.
Reserve a few raspberries for garnish. In a medium bowl, combine milk and juice. Fold in topping and raspberries. Spoon into pie crust. Cover and chill 3 hours. Garnish. Makes 10 servings. This is very rich, but good!
Preheat oven to 350°. Melt butter in ungreased 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Arrange pineapple slices on brown sugar. Place maraschino cherry halves in center of pineapple slices. Prepare cake mix following package directions for basic recipe. Pour batter evenly over fruit in pan. Bake at 350° for 43 to 48 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan. Invert onto serving platter.
In Dutch oven, saute onion and green pepper strips in butter for 3 minutes. Add ground chuck and brown, breaking it up with a fork as it cooks. Add seasoned salt, pepper and sugar. Stir in tomatoes, tomato sauce and water. Heat mixture to boiling. Reduce heat and simmer 15 minutes.
Soften cheese. Whip with milk. Stir in lemon juice and Worcestershire. Add garlic to taste. Salt and pepper. Add crab shredded. Chill.
Mix sugar, pumpkin and eggs together, blending well. Sift together into mixture flour, cinnamon, salt and soda. Grease cookie sheet with oil and line with waxed paper, extending over sides and end of cookie sheet. Pour batter onto waxed paper and sprinkle with chopped pecans. Bake at 375° exactly for 15 minutes, no longer. While batter is baking, sprinkle clean dish towel (cloth) with powdered sugar. Flip cooked batter face down on towel. Remove waxed paper. Roll loosely. Roll batter up using dish towel. Let set until you mix cream cheese, vanilla, butter and powdered sugar. Unroll cake and spread with mixture; roll again. Wrap in Saran Wrap and in aluminum foil and freeze. Slice while frozen.
Cream butter and sugar; add egg yolks, flour, cocoa and salt. Fold in egg whites and vanilla. Add nuts. Bake in loaf pan at 350° for 30 minutes. Ice with fudge icing.
Brown ground beef and drain. Mix with rest of ingredients. Bake at 325° for 1 1/2 hours.
Blend melted margarine, flour and pepper; add water, sherry and bouillon. Cook and stir until thick. Cook 1 minute more. Remove from heat; stir in stew meat and Kitchen Bouquet. Place onion wedges in 1 1/2-quart casserole. Spoon meat mixture on top. Cover and bake in 375° oven for 1 3/4 to 2 hours or until tender.
Mix all ingredients until smooth. Bake 30 minutes, in greased and floured pans, either 8-inch round or 9 x 13-inch oblong, until toothpick comes out clean, in a 350° oven.
Mix all ingredients together. Bake for 30 - 40 minutes at 400 degrees.
Mix and put over brisket and bake at 300° for about 4 hours, covered.
Bring to a boil and simmer for 1/2 hour. Remove from heat and add 1/2 teaspoon maple flavoring. The best syrup ever.
Brown ground beef and drain. Mix remaining ingredients. Put in crock-pot and cook several hours or all day.
Blend Crisco and sugar. Beat in vanilla, water and eggs. Sift remaining dry ingredients together and add to sugar and egg mixture. Mix well. Stir in M&M's. Drop by teaspoon on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. (You can drop some on top to make faces; orange and brown for Halloween.)
Preheat oven to 350°. Squeeze liquid from artichokes. Drain and dice finely. Mix all ingredients. Bake in casserole dish for 20 minutes or until brown. Serve hot in chafing dish with Fritos or Bugles.
Pierce Potatoes with a fork; microwave on high for 30 minutes; let cool. Cut Potatoes in half and scoop out Potatoes leaving 1/4 inch shell. In medium skillet, brown Beef until crumbly; drain fat. Stir in Taco Seasonings and Water; bring to a boil; reduce heat and simmer, uncovered 15 minutes. Stir in Green Onions. Spoon meat mixture into potato shells; top with Tomato, Olives and Cheese. Place on baking sheet and heat under broiler to melt cheese.
Grease sheet pan. Place fruit on bottom. Sprinkle dry cake mix on top. Sprinkle pecans on top. Cover evenly with melted margarine. Bake at 400° for 15 minutes, then bake at 350° for 45 minutes.
Cook macaroni according to package directions, omitting salt. Drain macaroni and set aside. Cook beef and onion in a large skillet until meat is brown, stirring to crumble meat. Drain well. Stir in macaroni, chili beans, enchilada sauce and spices. Spoon into a greased 2-quart casserole. Bake at 350° for 25 minutes. Sprinkle with cheese. Bake 5 minutes longer. Sprinkle corn chips on top.
Combine wine, brandy, orange juice and lemon juice in a punch bowl; mix well. Add half of the fruit slices. Chill for 1 hour. Add remaining fruit slices and club soda.
Combine first 4 ingredients and cool to lukewarm. Soften yeast in the lukewarm mixture. Add eggs. Add flour; mix to a soft dough. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, cover with damp cloth and let rise until double. Punch down, cover and let rise 10 minutes. Shape into golf size balls. Roll each in melted margarine and then into sugar-cinnamon mixture. Arrange in well-greased tube pan; sprinkle with remaining cinnamon sugar. Bake at 350° for 40 minutes. Let cool a few minutes. Invert on plate and invert again.
Dissolve sugar and water on medium heat in saucepan; add peanuts on medium heat. Stir frequently until syrup cooks out and nuts coated. Pour on ungreased cookie sheet; stir, breaking apart. Cook in 300° oven for 30 minutes. Stir every 10 minutes. Let cool, eat and enjoy.
Grease baking dish. Arrange fillets in a single layer. Mix remaining ingredients. Pour over fish. Bake at 400° for 10 to 12 minutes or until fish flakes. Makes 4 servings.
Mix and press in bottom of 9 x 13-inch pan. Topping recipe follows.
Prepare rice mix as directed. Meanwhile, cook onion and celery in butter until tender. Stir in soup, sour cream, wine and curry powder. Stir in chicken and cooked rice. Pour into a 2-quart casserole dish or a 12 x 7 1/2 x 2-inch dish. Bake, uncovered, in a 350° oven 35 to 40 minutes. Stir before serving.
Shape the ground beef in small balls. Lay in a pot. Add the vegetables to the meat. Add water to cover. Add lid and simmer on top of stove slowly until done. Much better if made a day before you use it, then you can skim the fat off the top when it is cold.
Soak beans in hot tap water overnight. Wash and put into pan with bacon and pork roast. Add water to cover. Cook until soft. Add catsup, onions, brown sugar and ham. Put in casserole and bake at 350°, covered, about 2 hours or until thickened. Makes a large quantity. Great for family gatherings.
Layer 1/2 cake, pudding, strawberries and Cool Whip. Repeat with other half of ingredients. Refrigerate before serving.
Preheat oven to 350° (325° for glass dish). In medium bowl, combine flour and sugar; cut in margarine until crumbly. Press firmly on bottom of 9 x 13-inch baking pan. Bake 15 minutes. Meanwhile, in large bowl, combine sweetened condensed milk, egg and extract. Mix well. Stir in toffee pieces and almonds. Spread evenly over prepared crust. Bake 25 minutes or until golden brown. Cool. Cut into bars. Store covered in refrigerator.
Mix all ingredients. Bake in unbaked pie shell at 300° for 35 to 40 minutes.
In heavy iron pot saute onion and garlic in olive oil until golden. Add beef and brown thoroughly. Add all remaining ingredients. Bring to a boil. Reduce heat and simmer 3 hours. Remove bay leaf.
Dissolve yeast in warm water. Add sugar, salt and shortening, then add flour a small amount at a time, mixing well with spoon. When dough is too stiff to stir, pour out onto well floured board. Knead until smooth and elastic. Place in well-greased bowl and sit in warm place (not hot) to rise until double in bulk (about 1 hour). Make out with hands into rolls, placing in well-greased baking pan. Let rise until double again (about 1 hour). Bake in 450° oven.
Dissolve yeast in warm water. Add cake mix and flour and knead dough. Let rise until double. Roll to 1/4 inch thickness and spread with brown sugar, cinnamon and nuts. Roll as for jelly roll and cut 1/2-inch slices.
Cut out circle shapes in bread with doughnut cutter. Top 1 slice bread with peanut butter. Add honey, yeast and raisins. Top with other circle of bread. Have fun eating! Don't throw out scraps of bread, but have fun making designs in your plate and eating as well.
Cream together the butter and sugar and add eggs, one at a time, beating well after each. Sift together the flour, baking powder and salt. Add sifted mixture alternately with milk. Fold in floured blueberries or other fruit and 1 teaspoon of vanilla. Bake in muffin tins at 400° for 25 minutes. Yields 14 large muffins or 2 dozen small muffins.
Cut apple into slices. Insert into big end of crescent roll. Roll and place (long side down) in 9 x 13-inch dish.
Let ice cream soften. Meanwhile, crush Oreos in blender real fine. Fold in Cool Whip to softened ice cream; add crushed Oreos. Pour into 13 x 9 x 2-inch pan and refreeze. Best to freeze at least 24 hours before eating. Cut into squares and enjoy.
In a mixing bowl, beat eggs and sugar until lemon colored. Add butter, flour and extract. Mix well. Spread into a greased 13 x 9 x 2 baking pan. Bake at 325° for 30-35 minutes or until toothpick inserted comes out clean. Cool on wire rack. Sprinkle with confectioners Sugar. Makes 2 dozen.
Chop all vegetables into chunks. In a heavy pan, simmer tomatoes, onion, green pepper, and jalapenos for 3 hours with the lid off. Stir constantly; after about 2 to 2 1/2 hours, add salt and sugar. Pour sauce in jars and boil for 10 minutes.
Place potatoes in casserole. Pour 1/2 of margarine on potatoes. Layer cream of chicken soup, onions, cheese slices and sour cream. Top with corn flakes. Pour on rest of margarine. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 350°. Beat the yolks of eggs light and add sugar and the soft butter. Mix well. Add milk, then add bread crumbs. Stir. Pour into buttered baking dish. Bake like a custard by putting the dish in a pan of water. Place in oven. When baked, spread over with strawberries, cover with egg whites beaten stiff with 1/2 cup sugar. Brown in oven. Sift sugar over meringue. Eat with sugar and cream when hot or cold.
Preheat oven to 400°. Coat 12-cup muffin pan with vegetable spray. Combine egg whites, yogurt, honey, oil and vanilla; mix well. Stir in peaches. Fold in dry ingredients with spatula until combined; do not overmix. Spoon into muffin pans. Bake for 20 minutes. Turn out on rack. Makes 12 large muffins.
Heat snakmaster. Butter one side of bread on both pieces. Flip so butter is touching. Spread pizza sauce on bread. Put your peperonie on and cheese. Put in snack master for 2 minutes. You have Pizza Pockets.