HumbleIntelligence/food-ner-1-Million huggingface dataset:
Take 2 heaping cups of patience, 1 heartful of love, 2 handfuls of generosity, dash of laughter and one handful of understanding. Sprinkle generously with kindness. Add plenty of faith and mix well. Spread over a period of a lifetime and serve everybody you meet.
Sprinkle chicken pieces with salt and pepper to taste. Melt butter in skillet. When very hot, add chicken. Brown on both sides for about 5 minutes. Add onion and brown for 2 minutes on a lower flame. Add water and cover. Simmer 20 minutes or until tender. Add Marsala and mushrooms. Simmer for 10 minutes. Serve with rice.
Beat eggs at high speed for 5 minutes. Beat in sugar. Stir in pumpkin and lemon juice. Sift together remaining ingredients. Fold this into mixture. Grease and flour a 13 x 15-inch cookie sheet, include sides. Spread mixture onto cookie sheet, sprinkle with 1 cup chopped nuts. Bake at 375° for 15 minutes. When done, take dish towel and sprinkle with powdered sugar. Flip pumpkin roll directly from oven onto the towel and roll up. Let cool.
Press or roll cookie dough onto greased pizza pan or baking sheet. Bake at 350° until golden brown. Cool. Combine cream cheese, whipped topping and confectioners sugar in a bowl. Beat well. Spread over cooled crust. Top with fruit or your choice.
Brown garlic in cup of Wesson oil. Lift out. Cut veal in 1-inch squares. Brown in oil after garlic is out. Salt to taste. Begin adding tomato puree a little at a time until it makes a brown gravy. Add rest of oil. Wash all seed from green peppers and cut in quarters. Keep turning them under meat until they are tender. Takes about 40 minutes. Serve with rice.
Melt margarine; combine with onion soup mix. Wrap each cheese block in biscuit dough and roll into a ball. Dip balls in melted mixture and roll in crushed potato chips. Bake at 350° for 10 to 12 minutes on a greased cookie sheet. Serve hot. Yields 30 puff-ups.
Grease and flour 8-inch round cake pan. Drain pears; reserve syrup. Blend flour, sugar, salt and baking powder in a small bowl. Cut in butter. Pour milk over mixture and toss with a fork. Spoon into cake pan. Top with pears; brush with syrup and sprinkle with cinnamon. Bake at 400° until golden brown, approximately 45 minutes.
Heat oil in skillet and saute garlic and onion until tender. Add beef, tomatoes, chili peppers, cumin and taco sauce. Simmer 1 hour; thicken with cornstarch by adding cornstarch or 1/4 cup flour to 1 cup cold water. Heat the tortillas. Spoon the meat onto the tortillas and roll up. Heat the enchilada sauce and add the cheese. Stir constantly until cheese melts. Watch so cheese doesn't stick to pan. Spoon red sauce onto burritos and enjoy! Serves 6.
Mix first 4 ingredients and pat into an ungreased jelly roll pan. Smooth top of mixture. Mix chocolate chips and butter in top of double boiler or microwave. Spread melted chocolate and peanut butter mixture into bite size squares. Chill for 30 minutes.
Thaw chopped spinach slightly. Combine spinach, sour cream, onion soup mix and eggs in medium size bowl; use hand beater and whip thoroughly. Pour into baking dish. Bake at 350° for 35 to 40 minutes. Everyone will want your recipe for this tantalizing dish.
Cream butter until fluffy. Add cheese, flour, salt and paprika or poppy seed. Form a dough. Chill dough for 2 hours. Shape into small balls. Place on greased cookie sheet. Sprinkle with extra poppy seed or paprika. Bake balls at 400° for 10 minutes. Balls should never get browned. Cool on cookie sheet. Remove carefully. Store in airtight containers until ready to serve. Reheat at 400° for a few minutes to serve. Makes easy and tasty appetizers.
Beat egg whites until soft peak forms. Add cream of tartar. Beat again, slowly add sugar and brown sugar, beating after each addition. Add in vanilla, still beating. Then, with wooden spoon or plastic spatula, fold in cereal. Drop by tablespoon on well-sprayed cookie sheet, leaving 1/2-inch space between each one. Bake in 250° oven for 30 minutes. Turn oven off; leave in oven 30 minutes longer. Do not open oven at anytime until completely finished. Yields about 2 1/2 dozen.
Turn out hot potato pulp into a small bowl. Add sugar, mashing it in. (Potato should be hot enough to melt sugar.) Add vanilla and coconut and mix well. Work mixture by kneading until it can be shaped more or less like a miniature potato.
Combine egg and milk; beat slightly. Add breadcrumbs and stir until moistened. Add ground beef, Worcestershire sauce, salt and black pepper. Mix well and shape into small meatballs. Brown in skillet sprayed with Pam. Pour off drippings. Combine soup and water. Pour over meatballs. Cover and simmer for 30 minutes. Serve over rice or noodles. Yields approximately 24 meatballs.
Mix ground chuck, green pepper, onion, egg, milk and crackers together by hand. Bake in oven at 400° for 45 minutes; bring out and spread mushroom soup on top. Put back in oven for 15 minutes.
Grease a 15-inch shallow casserole dish. Arrange artichokes, halved, on the bottom. Cover with shrimp. Saute mushrooms in butter and place on shrimp.
Preheat oven to 375°. Place scallops in four 12-ounce ovenproof casseroles. Drizzle each portion with 1 tablespoon of clarified butter, 2 tablespoons vermouth and 1 tablespoon lemon juice. Top with seasoned bread crumbs (see recipe). Place casseroles on jelly roll pan. Bake 15 to 20 minutes, or until scallops are almost firm. Top with cheese. Bake 2 minutes longer, or until cheese is melted. Garnish with parsley.
Cream together shortening, both sugars, eggs and vanilla. Stir in peanut butter. Sift together flour, soda and salt. Blend into cream mixture. Drop on ungreased cookie sheet. Press criss-cross pattern with fork dipped in flour. Bake at 350° for about 10 minutes, until light brown.
Mix the first 3 ingredients and set aside. Mix 6 tablespoons sugar, salt, potato flakes and shortening together. Then add the hot water. When shortening is melted, add the cold water and yeast mixture. Add 4 cups flour and beat good. Then add 2 or more cups flour and stir until very thick. Then I gradually add the rest of the flour. This works real good in large mixer with bread hook. Turn out on floured board and knead. Let rest in oiled bowl until doubled, then put in bread pans. Let rise another 1/2 hour. Makes 4 loaves. Bake at 350° for 45 minutes.
Fry ground turkey and drain. Add rest of ingredients: spaghetti sauce, onion and pepper. Boil lasagna noodles (about 6 or 8; I break in half). In cake pan, lay noodles in bottom, touching each other. Put cottage cheese, then ground turkey mixture, then 3/4 large package of Mozzarella cheese. Put another layer of noodles and sprinkle rest of Mozzarella cheese on top. Bake at 350° for 30 minutes. Let stand 10 minutes to cool before serving.
Soften cheese (in microwave). In pot, over stove, add all ingredients, stirring until smooth. Heat gently 5 minutes before serving. Serve hot with Fritos or Melba rounds. For a very large crowd, double all ingredients plus 3 or 4 extra ounces of cream cheese. Serves lots.
Mix and press into 9 x 13-inch pan. Bake at 325° for 20 minutes.
Cook broccoli; drain. Arrange in bottom of 3-quart baking dish. Cook and debone chicken. Break into chunks on top of broccoli. Mix undiluted soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with grated cheese. Top with bread crumbs tossed in melted margarine. Bake at 350° for 30 minutes. (Serves 8 to 10 people.)
Combine Milnot, margarine, powdered sugar and graham crackers and line 9 x 13-inch pan. Save 1 cup to sprinkle on top.
Melt the margarine in a 9 x 12-inch baking dish. Mix all other ingredients. Stir to mix margarine with other ingredients. Bake at 350° for 40 minutes (uncovered). (May add 1 to 2 chopped jalapeno peppers, if desired.)
Cut all crusts from bread. Slice cut bread into finger slices and set aside. Bake crust pieces in 300° oven until brown, slightly. Put crust pieces in blender and make fine crumbs. Add 1/2 cup sugar to crumb mixture. In double boiler over hot water, mix peanut butter, oil, 1/2 cup sugar and vanilla. Stir until warm, but not hot. Dip bread slices in peanut butter mixture, then roll in crumb mixture. Store in closed box or tin.
Bring soup bone, ground beef and 3 quarts water to a boil. Reduce heat. Simmer covered 1 1/2 hours. Add remaining ingredients. Simmer covered for 30 minutes.
Mix pudding and pineapple well, then add other ingredients. Stir together; pour into dish or bowl. Chill. Keep refrigerated.
Don't thaw potatoes. Mix all ingredients together. Bake at 350° for 1 hour and 20 minutes.
Combine refried beans and taco seasoning; spread on large platter, then add green chilies and onions, layer sour cream next, then lettuce, tomatoes, black olives and Monterey Jack cheese. Serve this as dip with nacho chips.
Combine all ingredients in a large bowl. Whip. Pour into graham cracker crusts. Chill before serving. Makes 2 pies. Then enjoy! Keep refrigerated.
You may brown your meat a day or two before and season with salt and pepper, if you like. Place the meat into a crock-pot or slow cooker. If you would like to do your potatoes at the same time, add them to the meat. Top with your choice of flavoring. Cook 8 to 9 hours and your whole meal is ready. You don't have to worry about cooking and the clean-up is a breeze!
Brown 5 tablespoons sugar; add milk. When melted, add 3 cups sugar; add oleo. Cook until forms a soft ball. Remove from heat. Add Marshmallow Creme. Whip. Add pecans. Spread on buttered dish. Let cool and cut.
Make roux with flour and oil. Add seasonings and saute; add crawfish and cook about 10 minutes. Add soup, shallots, and parsley. Cook until desired consistency.
Trim all fat from brisket. Sprinkle on both sides and rub in the onion, celery and garlic salt. Sprinkle with 2 teaspoons of sugar, a few drops of liquid smoke and Lea & Perrins. Wrap in heavy-duty foil overnight in refrigerator.
Combine beef, onion, green pepper in large dutch oven, cook until meat is browned, stirring to crumble. Drain well. Return meat mixture to pan. Add garlic salt, pepper, oregano, basil, pizza sauce. Stir well. Cover, reduce heat, simmer 15 minutes. Cook macaroni according to pkg. directions omitting salt. Drain. Add to meat mixture. Stir well. Spoon into lightly greased 12 x 8 x 2 baking dish. Top evenly with pepperoni. Cover and bake at 350° for 20 minutes. Top with cheese and bake uncovered 5 minutes. (More cheese can be used if desired.) 6 - 8 servings.
Layer carrots, peppers and onions in casserole. Mix remaining ingredients. Bring these ingredients to a boil. Pour over carrots mixture. Cover and marinate several hours or overnight.
Mix and place on cookie sheet in rounded 1-inch balls. Bake at 350° for about 8 minutes until brown.
*Recommended fish: King, snapper, Jack, cutlass, sprat or goat fish.
Mix well and fry in hot oil on medium heat for 15 minutes for each burger. Makes 12 to 15 burgers.
Boil to medium hard ball. Pour over 3 quarts popped popcorn; stir with spoon until cool enough to press into balls.
Mix Jell-O and let cool. Add 7-Up, pineapple, marshmallows and bananas; let set.
Mix together. Roll into lightly floured board. Roll out. Cut biscuits. Bake at 475° for 8 to 12 minutes until golden brown.
Deposit noodles into a boiler with warm water. After noodles have been cooked and noodles are soft, deposit cheese in the pot along with butter and milk. Stir after all everything has been mixed. After stirred, you may now serve and enjoy!
Slice bananas into blender. Puree (2 cups). Combine and mix bananas, pumpkin, eggs and sugar. Beat in oil. Add remaining ingredients. Stir until just blended. Pour into 3 greased 8 1/2 x 4 1/2-inch loaf pans. Bake at 350° for 50 to 60 minutes.
In a 10-inch skillet over medium heat, in hot oil, cook zucchini with garlic until tender-crisp, stirring occasionally. Stir in spaghetti sauce and Parmesan cheese. Reduce heat to low. Cover; simmer 10 minutes, stirring occasionally. Toss with hot macaroni. Sprinkle with Mozzarella cheese. Serve with additional Parmesan cheese, if desired. Makes 6 cups or 6 servings.
Melt shortening, saute mushrooms and garlic. Add tomato paste, water and wine.	Mix dry ingredients and add slowly to saucepan. Stir in cheese and cook over low heat for 10 minutes. Layer everything and put in greased 9 x 13-inch baking dish. Bake, uncovered, for 30 minutes at 350°.
Add the first 6 ingredients together and mix in blender or food processor, then gradually add the salad oil.
Beat eggs and sugar. Add margarine and vanilla. Mix dry ingredients. Add to egg mixture alternating with orange juice. Fold in apples. Grease and flour Bundt pan. Bake at 325° for about 1 hour and 10 minutes.
Heat oven to 375°. Salt and pepper chicken, putting in a baking pan. Bake 20 minutes. Melt butter. Cut cloves in slices. Brush chicken with butter; sprinkle with garlic. Bake until chicken is golden and juices run clear when meat is pierced with a knife, 15 to 20 minutes. Let the chicken rest for 10 to 15 minutes before carving.
Mix Cool Whip and cottage cheese, then add drained pineapple. Stir in jello. Chill. Will keep at least 4 days.
Wash mushrooms; pull out stems and place on a baking sheet. Mix the rest of the ingredients together and fill mushrooms. Bake 5 minutes at 350°. Broil until tops are light brown.
Mix butter, sugar and flour. Add beaten eggs and vanilla, then milk. Mix well. Cook for 35 minutes in buttered and floured pie plate. Put in cold oven; set to 300°.
Drain juice from pineapple. Set pineapple aside. Heat pineapple juice and water to make 1 cup, then dissolve jello with this mixture. Set in refrigerator to thicken, but not set. Add orange juice concentrate; stir well. Add drained crushed pineapple, the chopped apple and chopped dates. You may add 1 cup chopped nuts; they are optional. Chill in refrigerator until firm. Serves 6 to 8.
Mix all ingredients except chicken together. Simmer over medium heat for 5 minutes. Cool. Pour over chicken and marinate 1 to 2 hours. Grill approximately 10 minutes. Top with pineapple slices and serve with rice.
Mix meat, crumbs, 1/4 cup dry soup mix, milk and the eggs. Shape into patties and brown in shortening. Put rest of soup mix and flour with the water in skillet. Stir in mushrooms.
Cream sugar and shortening, adding eggs and apple. Mix in sifted dry ingredients to which pecans have been added. Stir in buttermilk and vanilla. Pour into greased loaf pan. Sprinkle top with a mixture of sugar. Bake 1 hour in preheated 350° oven. Yields 1 loaf.
Combine sugar and water in saucepan. Boil over low heat for 3 minutes, stirring frequently. Let stand until cool. Combine with orange juice, lemon juice, mashed bananas and pineapple juice in 1 gallon jar. Freeze. Remove from freezer 2 hours before serving. Pour into punch bowl. Add ginger ale just before serving. Yield: 40 servings.
Combine chicken, soups and sour cream. Mix butter into cracker crumbs and sprinkle over chicken mixture. Sprinkle poppy seed over crackers. Bake at 350° for 25 to 30 minutes until bubbly.
Mix first 4 ingredients and let congeal. Mix next 3 ingredients together and place on top of salad; sprinkle nuts on top.
Saute scallions (chopped) in butter until they are golden. Add squash; cut into pieces. Add chicken stock and cook the mixture for about 15 minutes or until squash is tender. Put the soup through a sieve or puree in a food processor. Season to taste with salt and pepper. Add nutmeg and heavy cream. Serve hot or cold garnished with parsley. Serves 6.
Saute chicken with butter and chili powder until heated through and brown. Coat a large nonstick skillet with nonstick cooking spray. Heat to medium heat. Place 1 tortilla in skillet. Spread 3/4 cup chicken mix over half of tortilla. Add enough cheese and onion to cover chicken. Fold over and cook 1 minute until brown. Turn and cook other side. Repeat to prepare remaining quesadillas. Cut into wedges. Serve with sour cream and guacamole.
Crush the Oreo cookies with fork. Mix with 1/2 cup melted butter. Press in a 9 x 13-inch pan (Tupperware). Freeze until firm. Let ice cream soften. Spread over cookie mixture and freeze until firm. Mix 1 stick of butter, Eagle Brand milk and chocolate syrup. Boil for 5 minutes. Let cool. Pour over mixture and freeze until hard. Spread Cool Whip over mixture. Sprinkle with nuts and freeze. Let thaw about 10 minutes before serving, but is just as good frozen.
Brown meat, salt, pepper, chili powder and onions. Pour off liquid. Spoon into flour tortillas and roll up. Layer in large pan side by side. Pour large can of chili over top of enchiladas. Bake 15 minutes at 350°. Take out and cover with cheese. Return to oven and bake until cheese melts.
Cream the cheese and butter together until soft. Gradually add sugar and beat until batter is no longer grainy. Add eggs, one at a time, and continue to beat until very light, about 10 to 15 minutes. Fold in flour and then the flavorings. Put into a greased and floured tube pan. Place in cold oven and cook at 325° for 1 1/2 hours. Cool before removing from the pan, about 10 to 15 minutes.
Cook ground meat and 1/4 cup chopped onion over medium heat until brown. Add catsup, chili powder and salt. When mixture is heated through, reduce heat to low. Garnish top in thirds with grated cheese, sliced olives and 1/4 cup chopped onion. Serve hot with corn chips. Makes 1 1/2 cups.
Saute onion and green pepper in butter until tender. Remove from heat; stir in crab meat and next 9 ingredients. Mix well and shape into 8 patties. Coat with additional bread crumbs. Pour oil to depth of 1/4-inch into heavy skillet. Fry cakes in	hot oil (375°) 4 to 5 minutes on each side. Yields 8 cakes.
Preheat oven to 375 degrees. Grease and flour a 9 X 13 inch pan. In a medium bowl, mix cornmeal, eggs, buttermilk, jalapenos, salt, corn and oil; blend together well. Pour half the batter into pan. Sprinkle with cheese; add remaining batter. Bake 45 minutes. Cool 5 minutes before cutting and serving.
Mix and put in a 9 x 13-inch baking dish. Bake at 350° for 20 minutes. Cool and chill.
Cream margarine and sugar until light and fluffy. Add, eggs, one at a time, beating well after each addition. Add vanilla. Sift flour and baking powder together. Add gradually to creamed mixture. Pour into a greased and floured cookie sheet. Spread dough; with back of teaspoon, mark off 30 to 40 depressions. Spoon 1 teaspoon of cherry pie filling in each depression.
Dissolve yeast in warm water. Mix all other ingredients. Add yeast; mix well. Cover and chill. Roll and cut like biscuits; let rise. Bake at 400° until done.
In large pan, brown ground chuck adding onion mid-way through. Drain when meat is thoroughly cooked. Add chili beans, pork and beans, tomatoes, sugar and tomato paste. Add amount of chili powder to own taste. Set on low heat; stir occasionally. Allow to simmer for about 30 minutes.
Cream sugar and butter; beat in flour, vanilla and salt. Then stir in pecans. Drop by teaspoon onto ungreased baking sheet and make a thumbprint in each.
Mix thoroughly; boil 3 minutes. Remove from heat. Add 1 (6 1/2 ounce) jar marshmallow cream and 1 (12 ounce) jar peanut butter. Mix well and pour at once into greased 8 1/2 x 13-inch pan.
Stir together sugar and 2 3/4 cups water until sugar dissolves. In a blender container combine bananas, half of the pineapple juice, and the orange juice concentrate. Cover; blend until smooth. Add to the sugar mixture. Stir in remaining pineapple juice and lemon juice. Transfer to a 13x9x2 inch-baking pan. Freeze for several hours or until firm. To serve, let mixture stand at room temperature for 20-30 minutes. To form slush, scrape a large spoon across the frozen mixture. Spoon into a punch bowl. Slowly pour the carbonated beverage down the side of the bowl. Stir gently to mix. Makes 23 (about 4 ounce) servings.
Arrange chicken in shallow baking dish so that they do not overlap. Cover with fresh mushrooms. Combine soup, sherry and sour cream in small bowl. Stir well and pour over chicken and mushrooms. Make sure completely covered. Dust with paprika and bake at 350° for 1 1/2 hours.
Mix all ingredients in bowl with electric mixer. Grease and flour 4 (1 pound) coffee cans. Pour mixture evenly in all 4 cans. Bake at 350° for 1 hour. Allow to cool and remove from cans.
Cook cabbage leaves in salted water a few minutes to soften. Drain. Combine 2 tablespoons soup with remaining ingredients. Divide meat mixture into 8 balls. Place 1 ball on each cabbage leaf. Fold in sides of leaves. Roll up and secure with toothpicks, if necessary. Place rolls, seam down, in heavy skillet. Pour remaining soup over rolls. Cover and cook over low heat for 40 minutes, spooning sauce over rolls occasionally.
In a 9 x 13-inch pan, arrange potatoes with seal side down. Mix remaining ingredients and brush over potatoes. Bake in preheated oven at 325° for 45 minutes or until golden brown and tender.
Mix ingredients and let set overnight. Right before serving, chop and add 2 cucumbers, 2 tomatoes and 1 small onion; toss and serve.
Melt oleo in an 8 x 8 pan (or 7 x 9). Add graham cracker crumbs to margarine; mix and pat down. Spread on in layers the walnuts, butterscotch bits, chocolate bits and coconut. Pour the sweetened condensed milk over the mixture. Bake at 350° for 30 minutes (until slightly browned on top). Keep chilled.
Cook sausage until done and add cream cheese. Layer the bottom of a 9 x 13 pan with 1 can of crescent rolls. Spread sausage mixture over rolls and sprinkle with shredded cheese. Then cover with the remaining can of crescent rolls. Bake at 350° until crescents are to desired brownness.
Cook roast until over half tender in added juice. Then in a 12 to 14-inch roasting pan, place roast juice and squares of meat cut from roast all about the pan's bottom. Then place cabbage wedges, small potatoes, carrots and peas or beans and salt and pepper. Broil under tinfoil until done. Then serve with bread. Makes about 12 servings. Cut down if smaller meal is desired.
Cream and blend together cream cheese and powdered sugar. Whip Dream Whip and add to the cream cheese mixture. Add well drained pineapple, well drained oranges, halved grapes or cherries, marshmallows and nuts. Mix well and put into flat pan or dish and chill. Serves 15 to 20.
Combine first 3 ingredients in a saucepan. Cook according to package directions. Remove from heat and cool. Combine rice, squash strips and next 6 ingredients. Set aside. Combine lemon juice and next 3 ingredients in a jar. Cover tightly and shake vigorously. Pour over rice mixture. Toss gently. Cover and chill 1 to 2 hours. Garnish, if desired. Yields 6 cups. Per 1 cup serving: 174 calories, 29% from fat. Preparation time: 1 hour.
Sift flour. Measure and resift with sugar and salt. Mix butter, water and cocoa in saucepan and bring to a boil. Pour over flour and sugar. Mix soda, buttermilk and eggs. Add vanilla; beat well. Batter will be thin. Bake at 350° for 40 minutes.
Combine sugar and shortening, add eggs, water, and pumpkin. Sift dry ingredients and combine with first mixture. Add nuts, raisins and dates. Bake for 1 hour at 350° oven. Makes 2 loaves.
Mix oil, lemon juice, salad dressing, salt, pepper and Worcestershire sauce. Place shrimp in bowl and cover with marinade for 2 to 4 hours or overnight. Put on skewers and charcoal grill 6 inches from coals. Cook for 10 minutes, turning once and brushing with marinade.
Mix dry ingredients until blended. Add eggs (beaten), margarine and vanilla with a fork until moist. Do not over mix. Sprinkle with Chocolate Chips. Bake 25 min. Do not over bake. Brownies will be very moist.
Dissolve Jell-O in boiling water. Mix in strawberries, pineapple and bananas; chill until set. Serve with whipped cream.
Stir all ingredients together. Adjust seasoning. Will make 1 1/2 cups of mix. Serve on or with crackers.
Pound veal slices with a mallet until very thin (between 2 sheets of wax paper). Place cheese on each of 6 slices of veal. Cover each with a slice of ham. Top with remaining slices of veal. Seal by pounding edges together. Dredge the packets in flour. Dip them in lightly beaten eggs. Coat them with bread crumbs. Saute packets in heated butter for 8 minutes, turning them once, until the meat is brown and cheese is melted. Makes 6 servings.