HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat heavy 4-quart aluminum or cast-iron pot. Then add cold oil to hot pan (so food won't stick). Stir in flour with wooden or metal spoon. (Do not use plastic or Teflon this gets so hot it will melt them.) Stir, stir, stir. Do not leave unattended. Brown to the color of milk chocolate; then add all chopped veggies and stir several minutes. Then add garlic salt and pepper. Add water a little at a time to consistency of gravy (not too thin). Add chicken; cook 1 to 1 1/2 hours until chicken or shrimp is done.
Mix cream cheese, margarine and powdered sugar, then set aside. Mix pudding and milk. Fold in Cool Whip. Layer crushed cookies, cream cheese mixture and pudding mixture in an 8-inch flower pot. Decorate with seasonal flower and watch to see if it gets eaten!
Heat the broiler. Broil the chiles, turning them until the skin is charred on all sides, about 15 minutes. When cool enough to handle, peel leaving stems intact (can be put in plastic bag to make them easier to peel).
Brown meat, onion, pepper and salt in skillet. Add salted cooked macaroni and tomato sauce or juice. Cook 25 to 30 minutes over medium heat.
Chill milk in freezer until icy cold. Dissolve gelatin in hot water. Chill until partially set, then whip until fluffy. Stir in sugar and lime juice. Whip evaporated milk until stiff. Fold into gelatin mixture. Mix together wafer crumbs and melted butter. Press mixture into bottom of 9 x 13 pan. Pour gelatin mixture over crust. Chill overnight until firm. Top with shaved chocolate. Cut into squares. (Can also be made in spring mold pan.) Garnish with strawberry for color (optional). Enjoy. Very light dessert.
Pour semi-sweet chocolate bits into top of double boiler. Add 1 cup sour cream and 1 tablespoon of the powdered sugar and heat over simmering water, stirring until chocolate is melted. Place pan of sauce in cold water to cool; stir occasionally. Set one of the flour tortillas on a serving plate and spread evenly with a third of the chocolate mixture. Cover with another tortilla, another third of the sauce, then a third tortilla, the balance of the sauce and the last tortilla. Make as level as possible.
Brown chops in garlic, margarine and spices. Then turn the heat down. Add water, enough to 1/2 way up the side of the chops. Slowly simmer for 1/2 hour.
Preheat oven to 425°. Toss asparagus with oil, salt and pepper. Spread over baking sheet. Roast until tender (8 to 10 minutes). Cool asparagus.
Mix flour and 1/2 cup of nuts. Add butter; mix well. Spread into a 9-inch square cake pan. Bake 15 minutes at 375°. Chill.
Cut steak into serving size pieces. Season with salt and pepper; set aside. Chop vegetables. Heat cooking oil in heavy skillet. Saute vegetables. Remove vegetables and save. Dredge pieces of meat in flour. Brown quickly on each side. Drain most of fat from pan. Replace meat; cover with vegetables. Mix tomato soup with water and pour over meat and vegetables. Cover and simmer about 45 minutes or until sauce thickens. Serves 6 to 8.
Preheat oven to 350°. Pour oil into a 9 x 13-inch pan. Tilt until bottom is covered. Put other ingredients into pan. Stir with fork until blended (2 minutes). Spread evenly in pan. Bake at 350° for 35 to 45 minutes until toothpick comes clean. Cake may be sprinkled with powdered sugar or frosted.
Cook fettuccine in boiling water and drain. Saute garlic in margarine. Add fettuccine and toss carefully. Add milk and cheese. Cook until sauce clings to fettuccine. Season with pepper.
Cream butter and shortening until light and fluffy. Add sugar, one cup at a time, then add eggs (one at a time); beat well. Add flour, beat lemon and vanilla extract. Add Seven-Up last. Grease and flour pan, then bake at 325° for 1 hour and 15 minutes.
In hot butter in skillet; saute onions until golden. Stir in meat, flour, salt, pepper, paprika and mushrooms; saute 5 minutes. Add soup; simmer uncovered 10 minutes. Stir in sour cream. Sprinkle with parsley. Serve on buttered noodles. Makes 4 to 6 servings.
Melt butter over medium heat and cook chopped shallots five minutes. Thoroughly blend in flour, then add both soups. Cook another five minutes, then add crawfish tails, sherry or wine, pepper and hot sauce. Taste before adding salt. Heat thoroughly, then fill pastry shells.
Mix well and shape into small balls and press down with fork. Bake on ungreased cookie sheet for 10 minutes at 350°.
Pour oil into 13 x 9 x 2-inch oblong baking dish and microwave, uncovered, at power level High for 4 minutes. While the oil is heating, combine all remaining ingredients, except green pepper and cashews. Add chicken mixture to oil and microwave, uncovered, at power level High for 4 minutes, stirring twice. Add green pepper and cashews. Cover. Microwave at power level High for 4 to 5 minutes, or until green pepper and chicken are cooked, stirring twice. Let stand, covered, 2 to 3 minutes before serving.
Mix shortening, 1 1/2 cups sugar and eggs thoroughly. Blend flour, cream of tartar, soda and salt. Stir into shortening mixture. Refrigerate dough for easier handling. Roll chilled dough in 1-inch balls. Roll in mixture of 2 tablespoons sugar and cinnamon. Place 2-inches apart on ungreased baking sheet. Bake 8 to 10 minutes at 400°.
Place butter in medium size glass bowl. Cook on power level 7 for 1 1/2 minutes or until butter is melted. Stir in remaining ingredients, except pastry shell. Pour mixture into shell. Cook on power level 7 for 10 to 12 minutes or until custard center is set. Cool and serve with whipped cream, if desired.
Heat oven to 400°. Mix shortening, sugar and eggs thoroughly. Mix remaining ingredients together and stir in . Roll into balls the size of walnuts. Roll balls into mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2-inches apart on ungreased baking sheets. Bake for 6 minutes.
Place broccoli in hot water to thaw; drain and put into bowl. Mix all ingredients. Spoon into 2-quart casserole dish. Bake at 350° for 45 minutes. Layer cheese on top. Bake additional time until cheese melts.
Cream together cream cheese and mayonnaise. Add the remaining ingredients and mix well. Put in an ovenproof baking dish and bake at 350° for about 20 minutes. Garnish with parsley and black olives or cherry tomatoes, as desired. Serve with crackers. Serves 8.
Pop corn and roast pecans. Set aside. Mix sugar, honey and syrup; cook 2 minutes. Add peanut butter; mix well. Pour this mixture over popped corn and roasted pecans. Mix well until popcorn is covered with mixture. (Best if stored in metal containers. It gets a little soggy in plastic containers.)
Boil together sugar and vinegar; boil 5 minutes. Cool completely. Drain and wash sauerkraut; add rest of ingredients. When liquid is cool, pour over vegetables. Let stand overnight. The longer it sets, the better it is.
Grease and flour the bottom of a 13 x 9-inch pan. Combine all ingredients except chocolate pieces and nuts in a large mixing bowl; blend well at the lowest speed of the mixer, then beat 2 minutes at medium speed. Pour batter into pan. Sprinkle with the chocolate pieces and nuts. Bake at 350° for 35 to 40 minutes.
Combine milk, sugar and butter in a heavy 10-inch skillet. Set over medium heat; bring to boil and boil 4 minutes, stirring constantly. Remove from heat and stir in marshmallows, peanut butter and extract until evenly blended. Turn into a buttered 8-inch square pan and spread to corners. Chill before cutting into squares. Yields about 2 pounds fudge.
Salt and pepper roast. Dredge in flour and brown. Lay in baking dish. Layer with onions, pepper and mushrooms. Pour on liquid (water, vinegar and Worcestershire sauce). Cover dish and bake at 275° to 300° for 2 to 3 hours.
Cut cookie dough into slices 1/8-inch thick. Line in an ungreased 14-inch pizza pan. Overlap them slightly. Bake 375° for 12 minutes. Let cool. Combine softened cream cheese, sugar and vanilla. Mix until well blended and spread over crust. Arrange fruit over cream cheese and layer glaze with combined marmalade and water. Chill.
Clean broccoli and cut off the flower. Mix rest of ingredients and shake well. Pour over broccoli.
Put all ingredients except pasta in pressure cooker; cook 20 minutes. Add pasta. Cook until done. Additional water may be added with pasta, if thinner soup is desired.
Beat Dream Whip according to directions; fold in fudge topping. Line 9 x 13 x 2-inch pan with half graham crackers; cover with half chocolate mixture; add another layer of graham crackers and remaining chocolate mixture. Sprinkle chopped nuts over	top. Cover and refrigerate overnight. Cut into squares to serve. Delicious.
Cook broccoli; drain. Stir in remaining ingredients. Simmer over medium heat.
Stir dry ingredients. Add egg and buttermilk, then add onions. Drop by teaspoon into deep hot cooking oil. Fry until golden brown. Serve with fish.
Cream butter, peanut butter and sugar at medium speed of an electric mixer until light and fluffy. Add egg, milk and vanilla, beating well. Combine flour, baking powder and salt. Add to creamed mixture, mixing well. Stir in chocolate morsels. Shape dough into 2 logs;	wrap in waxed paper and freeze at least 8 hours. Cut dough into 1/4-inch slices; place on ungreased cookie sheets. Bake at	250° for 10 to 12 minutes. Let stand 1 minute; remove cookies to wire racks and cool completely. Yields about 4 dozen.
Grind peppers and onions together. If using food processor; drain. Cover peppers and onions with boiling water; drain. Add peppers, onions and other ingredients. Bring to a boil for 5 minutes. Put in hot jars.
Mix together except for one package of pecans. Roll pecans on outside before serving. If you put pecans inside, don't make too far ahead.
Place 1 tablespoon margarine in round glass dish and microwave on High for 35 seconds. Combine blueberries, cornstarch and lemon peel in bowl. Spoon over melted margarine. Beat 4 tablespoons margarine and sugar; add egg and beat. Combine flour and baking powder; add alternately with milk to creamed margarine mixture. Add vanilla. Spread over berries in baking dish. Microwave 8 minutes on Medium, then on High 3 to 5 minutes. Rotate 2 to 3 times; test for doneness. Let stand 10 minutes; invert onto serving plate.
Mix dry ingredients together in bowl. Add shortening and work in until crumblike texture. Pour in buttermilk and work up as a stiff dough. Pour out on well floured surface. Work in flour with hands until stickiness is gone. Roll out with floured dough roller and cut with floured biscuit cutter. Bake at 450° for 12 to 15 minutes. Makes 44 biscuits.
Slice chicken breasts diagonally across grain into about 4 pieces each. Roll in flour and set aside. In large skillet, saute garlic quickly in 2 tablespoons butter and remove; set aside. Saute chicken until just tender; remove and keep warm. Cook spinach in small amount of water. Remove; keep warm and save cooking water.
In olive oil saute onion and garlic until clear. Remove from heat. In large skillet, fry chicken or turkey until brown, then add to onion and garlic. Add remaining ingredients and simmer for 30 minutes. Serves 6.
Preheat oven to 350°. In a 1-quart casserole, combine all ingredients. Bake, uncovered, for 25 minutes or until heated through. Serve with your favorite dippers.
In a large microwave-safe bowl, combine the cream, chocolate chips, cream cheese, sugar and butter. Cover and microwave on high for 3-4 minutes or until chips are melted; stir until smooth. Add bread cubes; toss to coat.
Brown sausage and drain. I blot the sausage several times with paper towels to absorb as much grease as possible. Beat eggs. Tear bread and mix with milk. Add to eggs. Add remaining ingredients and pour into a well-greased casserole dish. Bake until set and beginning to brown. Bake at 350°.
Preheat oven to 300°. Cream butter and sugar. Add eggs, one at a time. Beat thoroughly. Dissolve soda in sour cream and add alternately with flour. Add vanilla.
Add sugar and eggs; beat well. Mix baking soda in sour cream. Add all ingredients together. Knead on a floured board. Roll out flat. Cut into 2 x 3-inches long making a slit in center. Twist into bows. Drop in hot fat and fry until light brown. Drain on paper towel. Dust with powdered sugar.
Mix all of the ingredients together. Pour into small or regular size bread pan or baking (deep) dish or bowl. Bake at 375° for 45 minutes.
Chop cabbage and carrot fine. Add salt, pepper, sugar, vinegar and mayonnaise; mix well.
Grind tomatoes, onions and peppers; add salt. Let stand 10 minutes. Drain well. Add remaining ingredients. Cook. Will change color. Put in jars and seal.
Combine eggs, sugar, flour and melted margarine in bowl. Add milk, mix well. Add vanilla and coconut. Pour into 2 (8-inch) pans. Bake 30 or 40 minutes at 325° until light brown. Makes own crust.
Peel and thinly slice potatoes. Cover with water and parboil 5 minutes with salt added. Heat chicken soup mixed with milk. Add cheese and onion. Layer drained potatoes and soup mixture in baking dish. Top with a ring of potatoes, a little cheese and a dusting of paprika. Cover with foil and bake at 375° for 30 to 40 minutes.
Cook ground beef, onion and garlic in a large saucepan over medium-high heat until the beef is brown, stirring to separate meat; drain fat.
Mix with beater and pour into 9 1/2 x 11 buttered baking dish.
Wash and cut beet stems to within 2-inches of beet. Cook about 12 minutes or until tender. Cool and peel.
In buttered 2 1/2-quart casserole, arrange the pears decoratively. In food processor, fitted with steel blade, blend the milk, cream, 2/3 cup sugar, flour, eggs and vanilla until batter just combined. Pour the batter over the pears. Sprinkle the top with the remaining 1/3 cup sugar and dot with butter. Bake in upper third of a preheated hot oven at 425° for 50 minutes or until top is golden and pudding is set. Serve it warm or at room temperature with whipped cream.
Cream together first 4 ingredients; add remaining ingredients. Roll in balls (large). Roll in sugar. Press bottom of drinking glass in sugar and use to flatten balls. Bake at 375° for 12 minutes (time these).
For each S'mores, spread 1 graham cracker with 1 teaspoon peanut butter. Then sprinkle with about 10 Log House chocolate chips and 8 miniature marshmallows. Place under broiler until marshmallows are toasty. Top with second graham cracker. Press down firmly.
Cut up broccoli and onion. Cook in boiling water about 15 minutes; drain. Add the remaining ingredients. Bring to boil and then simmer.
Mix yeast with water. Melt oleo and add to yeast; add sugar, egg and flour, one cup at a time. Mix well (can use mixer). Put in a large airtight container and refrigerate. Best made the day before; will keep several days. Bake at 400° until brown. This would make about 30 servings of rolls.
Mash bananas. Stir in other ingredients. Pour into buttered 8 1/2 x 4 1/2-inch loaf pan. Bake 1 hour in a 325° oven.
At least 1 hour before baking, put all ingredients in 2-quart casserole or 9 x 13-inch pan. Sprinkle with 1/2 cup Parmesan cheese and a small amount of paprika. Bake 2 hours at 325°.
Grate fresh lemon rind to make 2 teaspoons, then squeeze and set aside. Separate eggs, reserve whites for meringue. Mix together sugar, salt, flour and lemon rind. Add water. Stir until smooth. Cook over medium heat until mixture starts to thicken. After slightly beating egg yolks. Put about 3 tablespoons of hot mixture in and mix. Add rest of egg yolk mixture and lemon juice to hot mixture and stir until it comes to a boil. Add butter and cool slightly. Pour into baked pie shell and top with meringue (seal all edges around pie).
Preheat oven to 350°. Mix together pineapple and cheese. Set aside. Mix together sugar and flour. Add to the fruit and cheese mixture. Spread mixture in an 8 x 11-inch or a 9 x 12-inch casserole dish. Spread crushed crackers over top. Pour melted butter over all. Bake for 35 to 40 minutes. Serves 12.
Cook onions and celery slowly in butter. Combine all ingredients. Mix gently. Bake in greased baking dish or put in greased crock-pot on high for approximately 1/2 hour, then on low at least 3 hours.
Combine juices, lemonade, cherries and orange slices. Mix well; chill. Just before serving, add sherbet and ginger ale. Serve over ice cubes. Makes 10 to 12 servings.
Cream margarine and sugar until light and fluffy. Blend in eggs and vanilla. Add combined flour and cocoa. Mix well. Stir in nuts and coconut. Pour into greased and floured 13 x 9-inch baking pan. Bake at 350° for 30 to 35 minutes, until pick comes out clean. Spread Marshmallow Creme over top of cake; cool.
Place a sponge cake on a dessert plate. Top each sponge cake with a generous scoop of vanilla ice cream. Top with 2 to 3 tablespoons of strawberry sauce. Serve immediately. Decorate with almonds if you like.
Mix all ingredients well and add crab meat last so lumps don't get broken up. Sprinkle top with shredded cheese. Bake at 350° for 30 minutes. Serve hot with crackers or bread. You can make ahead and bake just before serving. I usually double recipe as it goes fast.
Combine cheese, chili and Ro-Tel in medium saucepan, mixing well. Heat until cheese melts, stirring constantly.
Divide everything in thirds. Crumble 1/3 sheet cake in bottom of punch bowl. Spread 1/3 pudding. Add 1/3 of everything else in order given. Repeat for second and third layer. Garnish with cherries or anything you wish.
Mix and place on ungreased cookie sheet. Remove at once. Bake at 375° for 10 to 12 minutes. Cool on brown paper.
Chop fine and boil 1 1/2 hours the tomatoes, peppers and onions. Add the vinegar, sugar, mustard (wet with cold vinegar). Add the salt and spices. Boil 1 1/2 hours longer or until thickened. Stir occasionally. Pour into sterilized jars and seal.
Cut in shortening; add more milk if needed. Roll 1/4-inch thick. Drop on boiling gravy, then cover and turn heat to low. Cook 35 to 45 minutes.
Fry bacon until crisp. Add okra, onion, green pepper and celery; saute 10 minutes or until lightly browned. Add water, tomatoes, garlic, bay leaf, salt, pepper and thyme. Cover and simmer 1 hour. Add shrimp last 10 minutes of cooking. Serve hot with large spoonful of rice for each serving. Makes 1 1/2 quarts.
Heat oven to 350°. Grease and flour two 9 x 1 1/2-inch round pans. Cream shortening and sugars. Add remaining ingredients except walnuts and frosting. Beat on low speed for 30 seconds. Scrape bowl constantly. Beat on high 3 minutes, scraping bowl. Stir in walnuts. Pour into pans. Bake 35 to 40 minutes. Cool 10 minutes. Remove from pans and cool completely.
Heat in a heavy saucepan, both sugars, milk, coffee and corn syrup. Bring to boil, stirring until sugars are dissolved. Reduce heat. Simmer, uncovered, without stirring, until temperature of 238° is reached or a soft ball forms in cold water. Remove from heat. Add peanut butter and vanilla. Do not mix. When mixture is lukewarm, beat until thick and creamy. Quickly pour into greased 7 x 7-inch pan or 7 or 8-inch round pan, spreading quickly with spatula. When fudge is firm, mark with sharp knife and cut into squares or remove from pan and break into irregular pieces.
Use 2 wafers for the bun. Color icing red and yellow for ketchup and mustard. Spread yellow on 1 wafer and red on the other. Color coconut green and put on wafer for lettuce. Add peppermint patty for hamburger. Refrigerate.
Cook chicken and cut into bite-size pieces. Combine soups, milk and enchilada sauce together. Cover the bottom of a 13 x 9-inch pan with small amount of the soup mixture. Layer 1/3 of the tortilla pieces over the sauce. Spread half of the cooked chicken over the tortilla pieces. Pour half of the sauce mixture over the chicken. Layer with 1/3 of the tortilla pieces and remaining chicken. Pour remaining sauce over the chicken and layer with remaining tortilla pieces. Cover and refrigerate overnight. Bake at 350° for about 1 hour. Top with cheese during last 5 minutes of baking. Serve with sour cream as a condiment.
In blender, combine bread crumbs, egg, baking powder, vanilla, sweetener and water. Blend. Drop by spoonfuls into a hot nonstick skillet. Turn over when bubbles begin to burst.
Cream margarine with sugar in large bowl. Add beaten egg. Add dissolved yeast to mixture. Add flour and stir until well mixed. Place in airtight container. Keep in refrigerator until needed (keeps 10-12 days).
Cook rice and put in casserole (directions on rice). Brown meat and onion; add pepper, spices and soup with milk. Add mushrooms. Add to rice and stir. Bake 30 minutes at 350°.
Drain pineapple; reserve juice. Combine juice with next 5 ingredients. Arrange chicken in baking pan skin side up. Broil until browned. Stir sauce; pour over chicken. Bake at 400° for 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all. Continue baking 5 minutes. Garnish with fresh rosemary or parsley, if desired. Serves 6.
Cook fettuccini and keep warm. Saute garlic and onion in large skillet with butter until tender. Add vegetables and cook until done (5 minutes). Set aside. Brown sausage and drain on paper towels. Combine sausage, vegetables and cream. Heat through, but do not boil. Stir in parsley, cheese, salt and pepper. Serve over fettuccine. Sprinkle with extra cheese if desired.
Combine all ingredients in a 4-quart glass measuring cup. Microwave 5 minutes; stir. Microwave 2 minutes. Remove from oven and add 1 teaspoon vanilla. Beat until tacky or about 2 minutes. Drop by spoonfuls onto waxed paper.
In bowl, beat eggs until frothy. Stir in remaining ingredients except garnish until well blended. Pour into greased 1-quart casserole. Bake at 350° for 1 hour or until knife inserted comes out clean. Garnish with parsley, if desired.
Place chilled pineapple in 6 dessert dishes. Sprinkle on 3/4 cup coconut. Top with sherbet and scatter on remaining coconut. Garnish with blueberries. Makes 6 servings.
Combine ground beef, rice, onion, salt, pepper and egg. Shape into individual meatballs. Mix tomato soup and water in pan. Add meatballs to soup mixture. Cook for 50 to 60 minutes on stove top. Stir occasionally.
Cook rice according to instructions. Cool. In large bowl, place cooled rice. Pour teriyaki over rice. Toss lightly. Add cashews, red peppers, raisins, scallions, apricots, celery and parsley; toss lightly. In a small saucepan, heat oil. Add dry mustard, curry, nutmeg and cinnamon. Whisk until blended. Cool. Whisk again and pour over ingredients in bowl. Toss lightly; cool and enjoy.
Mix broccoli, onion, cheese and bacon bits. Mix other ingredients together; pour over other mixture. Mix well; chill before serving. Serves 6 to 8.
Cook rhubarb in water until tender. Add dry jello and sugar. When dissolved add crushed pineapple and chill until firm.
Combine brown sugar, corn syrup, margarine, salt and cream of tartar. Bring to a boil; cook 5 minutes. Remove from heat and add soda. Beat down and pour over popped popcorn and peanuts in large mixing bowl. Stir so all popcorn and nuts are covered. Spread on greased cookie sheets. Bake 1 hour in a 200° oven. Cool and store in plastic bags.
Mix together flour and sugar. Add	slightly beaten eggs. Melt margarine. Add to milk, then add to flour and egg mixture. Stir in coconut and vanilla. Pour into 2 unbaked pie crusts. Bake at 325° for 45 minutes. Yields 2 pies.
Cook celery slowly 10 minutes in a little water; drain. Dice half the bread in 11-inch square baking dish. Mix crab meat, mayonnaise, onion, green pepper and celery together. Spread over bread. Place remaining diced bread over crab mixture. Mix eggs and milk. Pour over casserole. Place in refrigerator overnight. Bake at 325° for 15 minutes. Spoon soup over top. Sprinkle with small amount of cheese and paprika. Bake 45 minutes to 1 hour longer. Yield: 8 servings.
In a 3-quart saucepan, cook onion in margarine until tender; not brown. Stir in flour, bouillon granules, mustard, thyme and pepper. Add milk and water all at once. Cook and stir over medium heat until thick and bubbly. Stir in broccoli and ham. Return to boiling. Simmer 4 to 6 minutes or until broccoli is tender.