HumbleIntelligence/food-ner-1-Million huggingface dataset:
First wash crab; remove biters and put aside. Separate crab bodies from backs; scoop out crab fat into bowl. Break bodies into sections; beat bodies and biters with coach beater. Set aside. Peel and chop onion and sweet pepper; fry until tender. Stir in tomato paste, crab fat and seasonings. Simmer 5 minutes. Add 3 cups of water. Bring to boil and add peas and crab. Bring to boil. Boil 5 minutes. Add rice and bring back to boil. Turn to simmer and cover pot until water is almost gone. Cook on low until rice is tender.
Mix dry ingredients together and set aside. Put butter in bottom of baking dish. Put chicken and dry mixture in bag and shake. Put in baking dish and bake for 30 minutes at 350°.
Hollow out a loaf (round) of pumpernickel bread; use as bowl for dip. Cube bread from loaf to dip.
Cook sugar, milk and butter together until thick (about 5 or 10 minutes). Add peanut butter, vanilla and marshmallows; stir. Let cool for a few minutes. Beat with spoon until thick. Pour on buttered plate.
Trim crust off all bread. Butter 6 slices and place buttered side down in 9 x 13-inch pan (glass preferred). Spread ham over bread. Top the ham with slices of cheese. Butter the other 6 slices of bread, place them on the cheese, buttered side up. In mixing bowl beat eggs and add milk and dash of pepper. Pour over ingredients in pan, melt 1/2 c. butter and drizzle over top. Sprinkle with paprika. Cover with Saran Wrap and refrigerate overnight. Bake at 350° for 1 hour.
Brown chicken in oil. Pour off fat. Add soup, water, garlic, oregano, salt and pepper (after mixing together in bowl) to chicken in pan. Cover and simmer 35 minutes; stir occasionally. Add rice to pan. Cover and simmer 10 minutes.
Melt chocolate chips and peanut butter; pour over crumbled Shredded Wheat; put on wax paper. Shape into bird nest. Put tiny jelly beans in as they represent eggs. Place in refrigerator until set.
Cook mushrooms and green pepper in butter for 5 minutes. Blend in flour and seasonings. Add cream and cook, stirring, until thickened. Add turkey, pimiento and sherry. Heat. Divide spaghetti into 6 broiler-safe individual baking dishes or put into 1 shallow baking dish. Add a small amount of turkey mixture to egg yolks; then stir in remaining mixture. Pour over spaghetti and sprinkle with cheese. Bake at 300° for about 45 minutes. Put under broiler to brown lightly. Serves 6.
Preheat oven to 375 degrees. In medium bowl, combine cream cheese, sugar and vanilla. Separate biscuits; place on baking sheet and flatten to 4 - inches in diameter. Spread cream cheese mixture evenly over biscuits. Distribute pineapple evenly over cream cheese. Top with almonds. Bake 12 to 15 minutes until biscuits are browned.
Mix all ingredients and beat at least 5 minutes. Grease and flour 3 cake pans. Preheat oven to 350°. Bake for 25 minutes. Cool and frost with 7 minute frosting. While you are making your frosting, boil 1 cup water and 1 cup sugar for 8 minutes. Stir in	1 cup of fresh coconut. Spoon on each layer before you put frosting on. This makes the cake moist. Frost with Seven Minute Frosting. I use 2 fresh, grated coconuts or	2 packages of fresh, frozen coconut, to which I add 1 cup of confectioners sugar.
Drain potatoes and place in baking dish. Add enough dressing to make moist. Salt and pepper to taste. Cover with cheese and sprinkle with bacon bits. Bake at 350° for 30 minutes.
Cook and drain bacon, then cool and crumble bacon. Add grated Swiss cheese, mushrooms and mayonnaise. Mix together well. Spread on bread (cut into fourths if using whole slices). Broil until brown, about 5 to 10 minutes.
Heat sugar and water in small saucepan. Add strawberries and cook slowly for 5 minutes. Add butter and lemon juice. Add raspberries and blackberries. Transfer immediately to bowls and add a scoop of ice cream. Serve at once. Serves 2. Can double easily.
Brown hamburger and drain. Add chili block, cut into slices. Stir beans into mixture. Add tomato juice and seasoning. Bring to a boil. Turn heat down and simmer.
Preheat oven to 350°. Butter a 13 x 9-inch baking dish. In a bowl, combine apples, white sugar and cinnamon to taste. Gently toss to coat apples. Spoon into baking dish. In another bowl, combine brown sugar, melted butter and flour. Mix until texture is crumbly. Nuts may be added. Spread mixture over apples. Bake for 25 to 35 minutes or until apples are tender. Serve with milk or cream.
Combine flour and baking powder. Add butter and shortening. Cut in. Add milk, all at once. Stir until moist and form into a ball, handling as little as possible; set aside. Place berries, sugar, water and lemon juice in a deep saucepan and bring to a boil over medium heat. Drop dough one teaspoon at a time onto the fruit mixture around the edge of the pan. Cover and reduce heat to low. Cook 25 to 30 minutes, until dumplings are cooked. Place dumplings into individual dessert dishes and spoon blueberries over them. Serve warm or cold with heavy cream. Serves 8 to 10.
Split cleaned shrimp down backs without cutting all the way through. Melt butter in a large skillet. Add shrimp and saute over medium heat for about 5 minutes or until pink. Season shrimp with salt, pepper and nutmeg to taste. Heat cognac in a small pan. Ignite and pour over shrimp. Tilt the pan back and forth until the flames die down. Simmer the shrimp over low heat for about 5 minutes and remove pan from heat. Beat egg yolks and heavy cream and gradually stir mixture into pan juices. Reheat pan, if necessary. Do not let sauce boil! Serve over wild rice. Serves 6.
Stir dry ingredients together. Beat shortening and sugar in a bowl. Beat in eggs until mixture is light and fluffy. Stir in chocolate. Combine milk and vanilla. Add alternately with dry ingredients, beginning and ending with dry ingredients. Beat until smooth.
Place fish in a lightly greased baking dish. Pour margarine over the fish. Sprinkle top with Parmesan cheese, pepper and paprika. Bake at 425° for 12 minutes.
Combine sugar, flour and salt. Mix with apples. Put into pastry-lined shell. Dot with butter. Cover with top crust. Fold edge of top crust under and press together. Flute edge; brush crust with milk. Sprinkle sugar over top. Bake at 425° until apples are tender when pricked with a fork.
Drain clams, saving liquid. Saute onions and garlic in oil. Add remaining ingredients to pot, except clam juice; simmer 15 minutes. Add clam juice. Simmer additional 4 minutes, then remove bay leaf. Serve over favorite pasta with salad and bread.
Mix children and dogs. Empty them into field, stirring continually. Sprinkle with flowers. Pour brook gently over pebbles. Cover with a deep blue sky and bake in the sun. When children are well browned, place in bath tub.
Place nuts in bottom of a greased Bundt pan. Cut biscuits into quarters; coat with mixture of granulated sugar and cinnamon. Drop coated biscuit pieces into Bundt pan. Mix together the brown sugar and margarine; pour over the top of the biscuits. Bake at 350° for 25 to 30 minutes.
Cook chicken in salted water. Cool and cut up. In a casserole dish (large 2-quart), place 1/2 of the chicken. Spread 1 can of soup over, add 1/2 of the dressing. Repeat. Beat eggs with a fork. Pour over top. Bake at 375° for 30 minutes.
Combine first 5 ingredients; mix well. Bring to a boil. Boil 2 minutes or until sugar dissolves. Remove from heat and stir in remaining ingredients. Let cool. Refrigerate relish in airtight container for 2 days to allow flavor to blend.
Sprinkle jello over cottage cheese; stir in pineapple and Dream Whip. Chill for several hours or overnight.
Mix together all ingredients. Bake at 350° for 1 hour. Makes 2 loaves or 1 large Bundt pan.
Arrange asparagus in an oblong Pyrex dish. Mix all other ingredients together and pour over asparagus. Lift asparagus lightly so mixture can penetrate to bottom. Refrigerate. May be marinated up to 36 hours ahead. Serve chilled.
Combine garlic, oil and dry dressing mix. Pour over meat and allow to marinate in refrigerator at least 4 hours, preferably overnight. Cook on outdoor grill at 400° for about 40 minutes, turning once.
Cut lard into	flour until it is mixed up to look like corn meal. Add milk until you have a soft dough. Roll out on floured surface and cut out. Place in greased pan and also grease top of	biscuits. Cook in 450° oven for 15 to 20 minutes or until light brown on top and bottom of biscuits.
Combine ingredients with hand mixer (except almonds). Place in ovenproof dish. Bake at 375° for 15 minutes. Remove to chafing dish and serve with crackers.
Cream margarine and sugars; add oil and egg. Beat well. Sift flour, soda, salt and cream of tartar. Add gradually to mixture. Stir in coconut, Rice Krispies, oatmeal and nuts. Drop by teaspoons onto cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 100 cookies (approximately).
Cook creamettes according to directions on package. Do not chill. While still hot, drizzle with oil and vinegar. Add onions, seasonings and cheese; toss well. Gently mix in remaining ingredients. Chill thoroughly. Serve on lettuce.
Dissolve jello in 2 cups boiling water. In a separate container, mash bananas. Add pineapple and cranberry sauce. Mix all this together and spread half of mixture in 9 x 13-inch dish. Then place in refrigerator until congealed.
Slice cookie dough and spread over 12-inch pizza pan to cover. Bake at 450° for 10 to 12 minutes. Beat cream cheese, sugar, vanilla and lemon juice until creamy. Spread over cookie dough and arrange cut fruit on top. Sprinkle a little powdered sugar on top or mix a little powdered sugar with some fruit juice left over from any canned fruit you used and pour over like a glaze.
Beat butter, sugar, eggs and vanilla in a large bowl on low speed electric mixer until blended well. Stir together flour, baking powder and salt. Add to butter mixture, stirring until well blended. Divide dough in half. Cover; refrigerate 1 to 2 hours. Heat oven to 400°. On lightly floured surface, roll out each half of dough to 1/4-inch thick. Cut into desired shapes. Bake 6 to 8 minutes until light brown. Cool completely. Decorate as desired.
Press rolls onto cookie sheet. Bake according to directions. Mix the next 3 ingredients. Spread on top of cooled crust. Arrange veggies on top and sprinkle with cheese. Refrigerate.
Cream butter, powdered sugar and vanilla together. Add eggs and beat well. Add flour gradually and mix well. The dough is soft and will be easiest to work with if cooled for an hour or so before using.
Combine first 5 ingredients; beat until smooth. Add Cool Whip; stir until fully mixed. Use with fresh fruit.
Mix all ingredients; stir until dissolved. Place on heat and stir. Do not stir after mix starts to boil. Cook to 258°. Pour onto a buttered marble slab; roll and cut with scissors into pieces.
Combine water and sugar in saucepan. Cook over medium heat until sugar is dissolved. Add juices. Add water to make 2 quarts. Chill before serving.
Drain and marinate in the Italian salad dressing for 3 or 4 hours or more the artichoke hearts, olives and green beans. Before serving, add zucchini, tomatoes and mushrooms. Toss. Drain and serve.
"He will take your daughters to be perfumers and cooks and bakers." 1 Samuel 8:13
Melt butter in iron skillet. Add sugar, stirring constantly, until dissolved. Cook 5 minutes, stirring constantly. Add 2 1/2 packages of almonds. Cool at least 7 minutes or longer, until mixture turns deep amber brown. The almonds have to pop and the oil works in. Pour onto cookie sheet. When hard, melt chocolate and cover.
Heat pineapple and juice. Add gelatin; dissolve and allow to cool. Add buttermilk to cooled gelatin mixture. Fold in whipped topping and nuts. Chill until set.
Cook macaroni until tender; drain well. Drain pimentos and peas. Mix together and add remaining ingredients and mix well. Chill before serving.
Bring cream cheese, sour cream and butter to room temperature. Beat with mixer. Add sugar, cornstarch and vanilla. Add eggs one at a time. Mix until smooth. Take your 9-inch spring-form pan and line with aluminum foil, then pat with butter. Pour batter into pan and bake at 375° for 1 hour or until top is golden brown. Turn oven off and let set for 1 hour in the oven.
Soften dry yeast in warm water. Combine all other ingredients in mixing bowl (except flour), adding the softened yeast after the unbeaten egg. Then add the flour to form a stiff dough, beating well after each addition. Cover.
Place peaches in a baking dish and set aside. In saucepan, blend brown sugar, cornstarch, salt and spices in peach syrup. Stir in vinegar and butter; bring to a boil. Cook until mixture is clear and thick, stirring frequently. Pour over peaches. Set in a 350° oven. Immediately start on dough.
Mix in ungreased long cake pan first 5 ingredients. Stir well with spoon. Then make 3 holes. Put vanilla in one hole, oil in second hole and vinegar in the third hole. Then pour over that the cold water and stir well. Bake in 350° oven for 25 to 30 minutes or until well done.
Melt ingredients in a saucepan. Pour over popcorn; stir. Bake, uncovered, at 200° for 1 hour. Stir occasionally.
In saucepan brown ground beef; drain off excess fat. Stir in spaghetti sauce mix and tomato sauce. Add cheese gradually; stir over low heat until cheese is melted. Blend together cornstarch and wine; add to cheese mixture. Cook and stir until thickened and bubbly. If fondue becomes too thick, add a little warmed Chianti. Transfer to fondue pot; place over fondue burner. Serve with Italian bread cut in bite-size pieces.
Cream together butter and sugars. Add eggs, vanilla and lemon. Add pumpkin and dry ingredients. Drop teaspoonfuls onto baking sheet. Bake at 350° for 12 to 15 minutes. You may add 1/2 cup raisins and 1/2 cup nuts at your pleasure.
Cook eggplant ahead of time in oven or grill (turning it often so it cooks evenly) until very tender. (It will look mushy.) Let it cool down. Peel and dice (skin should peel off easily). Mix all ingredients together. Mix well.
Mix water, sugar and yeast. Let stand until bubbly, then mix in cake mix and 2 cups flour. Beat well with mixer. Add 2 1/2 cups flour. Mix well. Knead in remaining 1/2 cup flour (may need a little more flour). Form in small balls, put in greased pan and let stand until double. Makes good rolls or bread loaves. Bake rolls 25 minutes at 375°. Bake loaves 35 minutes at 375°.
Mix oil, sugar and eggs well. Dissolve soda in buttermilk. Mix all other dry ingredients. Add to sugar mixture alternately with the milk. Mix well. Fold in prunes and nuts. Bake in oblong pan that has been greased and floured at 300° until firm.
Mix all together and bake in uncovered casserole 40 to 45 minutes at 350°.
Brown hot dogs and onion. Pour in tomato sauce, pepper, salt and chili. Simmer for 15 minutes.
Boil water and sugar until dissolved. Mix with all other ingredients. Put into paper cups and freeze. Thaw slightly before serving.
Wash and slice strawberries. Sprinkle with small amount of sweetener and set aside. Mix 1 1/2 cups sweetener, cornstarch and water. Cook until clear. Add Jell-O. Stir well and cool. Stir in strawberries and pour mixture into pie shell. Top with Cool Whip.
Cream butter and sugar. Add eggs and dry ingredients. Stir in vanilla and Choco-Bake. Add coconut and nuts. Bake at 350° for 30 to 35 minutes. Frost with Kim's Boiled Frosting.
Rinse and sort beans. Solve salt in cold water in large container. Add beans, soak overnight. In large pot add drained beans, hot water and salt. Cover, cook slowly until tender (add boiling water if needed). Drain. Melt butter and add onions. Cook slightly. Blend in flour and seasonings. Add milk. Cook, stirring until sauce thickens. Break up tomatoes and blend into sauce. Toss cheeses together. Reserve 2 cups for top. Combine remaining ingredients. Turn into 4 (12 x 20 x 2-inch) pans. Sprinkle with reserved cheese. Bake, uncovered, at 400° for 40 minutes.
Grease and flour a 10-inch Bundt or tube pan. In medium bowl, combine flour, baking powder and salt; mix well. In large bowl with electric mixer, cream the butter, sugar and lemon peel until light and fluffy. Add eggs, one at a time, beating well after each addition, at low speed. Gradually add flour. Mix alternately with sour cream until smooth; stir in squash. Turn into prepared pan. Bake for 50 to 60 minutes, or until cake tester inserted in center comes out clean. Cool cake in pan or wire rack for 10 minutes. Turn out cake; cool completely. Drizzle icing over cake.
Slice and cook carrots until tender-crisp. Place cooked carrots, pepper slices and onion slices in bowl. Combine remaining ingredients in saucepan and heat, stirring until well blended. Pour over vegetables. Marinate overnight. Keeps well. Serves 16.
Combine vegetables. Add sugar, salt and oil. Mix. Add water and cook until just tender, 10 to 15 minutes. Makes 8 servings.
Dissolve yeast in water. Add 1 teaspoon of sugar and stir; set aside. Mix dry ingredients. Cut in shortening. Stir in buttermilk and yeast water. (Batter is very moist.) It is ready to store in refrigerator until needed or make into biscuits.
Mix sugar and egg white. Add pecans and mix well. Place margarine on cookie sheet. Heat oven to 325°. Put cookie sheet in oven and completely melt margarine. Place pecan mixture on cookie sheet and spread out. Bake pecans for 45 minutes, removing every 10 minutes to turn nuts over.
Mix Niblets and cream-style corn. Place in a shallow buttered casserole. Top with cheese and cracker pieces. Combine eggs, milk and salt. Pour over cracker mixture. Pour over melted butter or dot with butter. Bake for 50 minutes.
Wash chicken in cold water. Cut into pieces or leave whole, as desired. Place in kettle with 2 or more quarts of water, enough to cover chicken. Cover and boil for 1 1/2 hours. Skim off top foam. Add coarsely chopped vegetables and seasoning. Cover and simmer for 4 hours. Remove chicken and vegetables; strain for clear soup. Broth will be golden yellow and very concentrated. Excellent for ill persons who cannot tolerate solid foods. Chicken can, of coarse, be used for salads, etc. Discard vegetables.
Shred or chop cabbage; core apples but do not peel. Dice apples; add pineapple. Mix salad dressing, vinegar and some sweetener (to taste). Add this to other ingredients just before serving. This tends to get watery if it stands too long. Toss lightly and put in serving bowls. Yield: 4 cups. Carbohydrate 8 g, protein 1 g, fat 3 g, calories 63. One serving = 1 vegetable exchange, 1/2 fat exchange.
Boil to soft ball stage (tested in cold water). Remove from heat and add vanilla. Cool for 5 minutes. Beat if you want plain, or add nuts, candied fruit, coconut, peanut butter, etc., before beating. Beat and when it is right consistency, put on waxed paper by teaspoonfuls.
Combine the flour and rolled oats. Cut in the margarine until mixture is crumbly; mix in 1/3 c. of the sugar. Set aside for topping.
Cut off onion tops; even up onions on bottom to sit flat. Sprinkle with seasonings and herbs. Dot with butter. Wrap in foil. Bake at 375° for 30 to 40 minutes or until tender.
Grease pan. Mix ingredients well. Pour in pan and bake at 400° for 20 to 25 minutes.
Mix cake as directed on package. Prepare 2 layer pans with Pam spray. I use 8-inch or 9-inch or heart shape pans. Bake as directed. Cool cakes on rack. Split each into 2 layers for filling.
Cut crabmeat into small pieces. Mix with 1/4 to 1/2 cup of Cheddar cheese and rest of ingredients. Shape into a ball and roll in rest of Cheddar cheese. Chill 1 hour and serve with a variety of crackers.
Brown meat. Salt and pepper to taste. Cover with water. Add ketchup and spices. Simmer 15 minutes. Thicken with cornstarch (directions on box for thickening). Serve on hot dogs with chopped onions and mustard.
Combine meat, cheese, dressing and seasonings in large bowl. Add vegetables; combine well. Toss with crushed Doritos just before serving.
Put first 5 ingredients in Dutch oven and boil 1/2 hour. Add cheese and soup. Simmer 1 hour.
Combine ingredients and simmer for 30 minutes. Pack into hot sterilized jars and seal. Makes 3 1/2 pints.
Dissolve jello and sugar in hot water; let cool. Mix lemonade and pineapple juice with mixture. Let stand a few minutes; stir well and freeze. Let set for 2 hours before serving, then add 1 to 2 liters of 7-Up or Sprite. Should be slushy.
Cook ground beef; set aside. Cook macaroni. In a large pan, combine soup and vegetables; cook to warm. Combine vegetables, ground beef and cooked macaroni; put in a large casserole dish. (You may sprinkle top with shredded cheese of your choice.) Place in a preheated 350° oven for 20 minutes. Take out and serve a tasty and easy meal.
Mix oil, sugar and apples together. Add flour, soda, salt and vanilla. Stir in remaining ingredients. Pour batter into greased and floured tube pan. Bake at 350° for 1 hour or until cake tests done. Delicious.
In a large bowl, mix together flour, sugar, baking soda, pumpkin pie spice, salt and baking powder.
Heat soup and cheese until cheese is melted. Add stuffing mix. Combine with broccoli. Put in baking dish. Top with bread crumbs and butter. Bake at 350° for 25 minutes.
Brown ground beef, drain; add onion, tomatoes, ketchup, steak sauce, pepper and parsley. Simmer for 30 minutes. Cook macaroni according to package directions. Combine macaroni and ground beef mixture in a baking dish. Season to taste. Gently spoon soup into mixture. Mix lightly, lifting from bottom. Sprinkle cheese over top, bake at 350° for 30 minutes.
Preheat oven to 350°. Crush pretzels. Mix pretzels, sugar and butter (melted). Press into 9 x 13-inch pan and bake 15 minutes. Cool completely. Beat cream cheese and powdered sugar in large bowl. Fold in Cool Whip and marshmallows. Spread on top of cooled crust. Mix Jell-O with boiling water; mix well. Add cold water and partly thawed strawberries. Put on top. Chill for 2 hours.
Soften cheese at room temperature. Mix all ingredients with electric mixer. Chill in refrigerator for 2 hours. Shape into a ball and roll in pecans.
Cook pasta according to directions on box; don't overcook. Drain well. Saute garlic which has been minced in margarine for a few minutes. Add soup and the 1 can of milk and sour cream; mix well. Heat thoroughly. Add the well drained cooked pasta. Salt and pepper. Stir well; pour into a 9 x 13-inch baking dish. Bake at 350° for 30 minutes.
Mix all ingredients together and knead into a smooth dough. Form into candy size balls and let set on wax paper covered cookie sheet in cool place overnight. Coat with chocolate. Be sure to use margarine not butter.
Place bread slices in bottom of a lightly greased 8-inch square baking dish; set aside. Saute onion and mushrooms in butter until tender; spoon evenly over bread. Top with ham. Combine cheeses and flour; sprinkle over ham. Combine milk and and next 3 ingredients; pour over cheese. Cover and chill 8 hours. Remove from refrigerator and let stand at room temperature 30 minutes. Bake at 375° for 35 minutes or until set. Let stand 10 minutes before serving. Yield: 4 to 6 servings.
Combine flour, poppy seed, salt and baking soda. Set aside. In a larger bowl beat sugar and butter until fluffy. Beat in eggs, vanilla and lemon peel. Add the flour mixture and yogurt to the beaten sugar mixture. Beat until well blended. Bake at 375° for 15 to 20 minutes or until lightly browned.
In a small bowl, make a smooth paste of water, flour and salt. Set aside. In a saucepan, boil 1 cup blueberries, sugar and 1/2 cup water. Reduce heat and slowly add flour paste and stir until thick. Remove from heat and set aside to cool to lukewarm. When cool, gently add remaining 3 cups of blueberries. Blend gently and pour into pie shell. Refrigerate. When cold, garnish with whipped topping and serve.
Separate dough into 16 strips. Cut each strip in half. Wrap dough around Lit'l Links and press ends together to seal. Bake as directed on dough package.
In medium bowl combine chopped chicken, bean sprouts, water chestnuts and green onion; set aside. In a custard cup stir together soy sauce, vinegar, sesame oil and pepper. Pour over chicken mixture. Toss well. Cover and chill.
Mix first two ingredients and let cool. Add cottage cheese and mayonnaise. Add rest of ingredients. Chill until set. Serve on lettuce.