HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove skin from meat; break meat apart with fingers into bite sizes. Set aside. Peel and cube potatoes, bite size; set aside. Peel and chop onion and garlic. In stew pot, saute onion and garlic in the olive oil and water. When onion is transparent, add chourico and linguica. Add water to cover meat. Cook 20 minutes. Add water as needed. Add seasonings to taste. Add potatoes. When potatoes are cooked, add the peas (liquid from peas also). Remove from heat. Serve with bread.
Beat peanut butter and butter until smooth. Add sugar, eggs and vanilla and beat. Blend in flour and salt. Stir in 1 cup chocolate chips. Spread in ungreased 13 x 9-inch pan. Bake 25 to 30 minutes at 350°. Immediately sprinkle remaining chips. After 5 minutes, spread.
Brown steak in large nonstick frying pan; add beer, vinegar and seasoning and cook over slow heat until liquid becomes thick sauce and meat is cooked through.
Saute onions, celery, pepper and mushrooms until lightly browned. Brown rice separately. Add chicken soup to rice and dilute it as directed on soup can and cook until rice is done. Combine all ingredients in covered casserole and bake in low oven (about 200°) for 2 hours.
Form into balls. Fry on all sides until brown. Place in baking dish. Cover with cream of mushroom soup, diluted with water. Cover and bake at 325° for 1 hour.
Melt chocolate in saucepan over low heat stirring constantly. Cool. Cream butter and cream cheese and add 1 c. powdered sugar, chocolate, whipping cream and vanilla, beating well at low speed. Add remaining sugar and beat until thick.
Remove beet tops; leave 1 inch stem and roots. Wash beets. Cook in boiling water until tender. Drain; retain 1 cup liquid. Peel, cutting off top and roots. Slice or dice beets. In saucepan, combine 1 cup liquid, vinegar, sugar, salt and spices. Tie spices of cloves and cinnamon in a cheesecloth bag. Heat ingredients to boiling. Add beets and onions; simmer for 5 minutes. Remove from burner and can. Process 5 minutes in canner.
Cream oleo. Add cottage cheese and flour. Mix until holds together like pastry. Make into 1 to 2-inch balls. Roll out in powdered sugar. Spread any kind of preserves or jelly on pastry. Roll up; dip in egg whites, then nuts. Bake at 350° until golden brown.
In skillet, saute onion and garlic in butter with bouillon until tender. Remove from heat; stir in flour. Gradually blend in water and lemon juice. Cook over medium heat until thickened. Blend in sour cream. Stir in broccoli and macaroni and lemon peel; heat until steaming. Makes 4 servings (5 1/2 cups).
Brown sausage and onion. Mix Korn-Kit, oil, eggs, buttermilk, corn, chilies, peas and cheese. Add meat. Pour into greased 11 x 13-inch pan. Bake at 350° for 50 to 55 minutes. Serve with salad.
Brown beef; drain. Add canned tomatoes and taco seasoning. Simmer for 5 minutes. Stir in 1/2 can fried onions. In bowl, combine cottage cheese and 1 cup Cheddar cheese. Place 3 tortillas on bottom of 8 x 12-inch baking dish. Overlap 6 tortillas on sides of baking dish. Spoon meat mixture evenly. Top with 3 tortillas, then cheese mixture. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese and onions. Bake another 5 minutes. Before serving, arrange tomatoes and lettuce over casserole.
Heat 1 Tbsp. oil in large skillet over medium heat. Add half the onions an bell peppers and saute until onions are translucent. Add salt, pepper and garlic powder. In a separate skillet, brown meat, leaving in chunks; drain fat.
Preheat oven to 375°. In large mixer bowl place flour, bananas, sugar, eggs, oil, baking soda, vanilla and salt and mix at low speed. Beat until blended. Fill paper liners 2/3 full. Bake 15 to 20 minutes or until toothpick comes clean.
Place broth, bouillon, salt, dill, onion powder and pepper in a 2-quart saucepan. Cook until boiling.
Pour Chex into bowl. Melt peanut butter, chips and vanilla until smooth. Pour over Chex, mix until coated. Put all ingredients into large Ziploc bag. Shake until Chex are coated with confectioners sugar. And there you have it!
Heat oven to 350°. Drain pineapple; reserve 1/4 cup juice. In a 9-inch skillet, with heatproof handle, heat juice, 1 tablespoon of butter and 1/2 cup sugar. Arrange pineapple, cherries and nuts in skillet. In bowl, with electric mixer, beat remaining butter and sugar with eggs. Stir in flour, baking powder, salt, milk and vanilla until smooth. Spoon into skillet; bake 45 to 50 minutes. Invert onto serving plate.
Preheat oven to 350°. Grease and flour two loaf pans. Mix all well and bake one hour at 350° or until toothpick comes out clean. Makes two loaves.
Saute onion in a small amount of butter or oil. Mix all of the ingredients together, except bread crumbs, parsley and paprika. Pour into a casserole and top with the bread crumbs, parsley and paprika. Bake 30 minutes at 350°. Let sit 30 minutes after baking before serving.
Mix together and top with bread crumbs. Bake at 350° for 20 to 30 minutes or until bubbly.
With a meat hammer, pound the veal until it is extremely thin and then cut it into 6 equal pieces.
Mix well. Grease tube pan and sprinkle with sugar. Bake 1 hour at 350°.
Cut up chicken; cover with flour, salt and pepper. Fry until brown. Then fry okra with tomato and onion in the shortening. Make a roux in heavy skillet with grease from fried chicken and flour; brown roux. Add fried chicken and vegetables. Stir for a few minutes; add water. Add salt and pepper to taste. Cook for about 2 hours. Serves 6.
Mix together and heat in microwave for 10 minutes or until cheese is melted. Blend well. Serve hot with nacho chips.
Blend the cocoa and water together and let cool. Cream oleo and sugar. Add eggs one at a time. Stir in flour alternately with the milk. Stir in vanilla and nuts. Spread in a greased 10 x 15-inch pan. Bake at 350° for 35 minutes.
Heat the olive oil over moderate heat; add the garlic, tomatoes, basil, oregano, cayenne pepper and wine. Cook, uncovered, for 10 minutes. Add the water. Cover and bring to a simmer, about 3 minutes. Mix in the cod and shrimp and cook, uncovered, about 5 minutes longer. Ladle into bowls and add a tablespoon or two of fresh crab meat. Sprinkle with parsley.
Beat sugars, shortening, egg, water and vanilla together. Then add all other ingredients. Drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 minutes.
Refrigerate until ready to serve. Seal with plastic wrap. Serve with Doritos or corn chips.
Chop lettuce, cauliflower and red cabbage. Add bacon and put in bowl. Mix 1 cup Miracle Whip, Parmesan cheese, sugar and milk. Pour over salad and mix.
Fry bacon until crisp. Drain. Cook hamburger until brown, adding onions and celery just before meat is brown. Dissolve bouillon cubes in 2/3 cup boiling water and stir in meat mixture. Add garlic, ketchup, mustad, Mrs. Dash, pepper, beans and bacon. Cook for about 1 hour. (Slow cooker works great!)
Mix jello with boiling water. Add the Marshmallow Creme. Chill until thickened, approximately 1 to 2 hours. Fold in the whipped cream and pour into a mold. Chill for several hours. Enjoy!
Beat eggs until foamy. Add sugar gradually. Beat until thickened. Add creams, vanilla and salt. Mix thoroughly. Chill before processing in ice cream freezer. Omit vanilla if another flavoring or fruit is used.
Layer the items in a baking dish as listed. Cut margarine in patties and layer over entire dish. Sprinkle with pecans. Bake at 350° for 30 minutes.
Mix well. Roll into balls and bake on cookie sheets in a 350° oven about 1/2 hour or fry in frying pan on top of the stove. Can quick-freeze and store in freezer bags to use later.
In large bowl of electric mixer, combine butter, sugar, molasses, salt and all the spices. Blend well (use medium speed). Dissolve soda in buttermilk. Add to sugar mixture. Add eggs, one at a time, beating well after each. Add flour, beat until well blended.
Fry bacon in a large kettle until crisp. Remove and leave grease in pan. Add onion and green pepper. Cook until translucent. Add ground beef. Cook until meat turns gray. Add seasonings and potatoes, then add canned vegetables, undrained. Cook until potatoes are soft. Add water as needed. Crumble crisp bacon on top before serving.
Cream oleo and cheese. Add flour, cayenne pepper and cereal. Make small balls and flatten with fork in crisscross pattern. Bake on an ungreased cookie sheet at 400° for about 12 minutes. Let cool and remove.
Mix cake as directed and bake in 2 layers. To assemble in punch bowl. Place one layer in bottom of bowl. Prepare instant pudding. Use half of first layer. Slice bananas over top of pudding. Pour 1/2 can pineapple (juice and all) over whipped topping. Begin with other cake layer and repeat layering, ending with whipped topping. Sprinkle pecans on top and refrigerate
Preheat oven to 400°. Grease baking dish. Combine cream and sherry. Put layer of crumbs in bottom of dish. Add a layer of scallops. Pour half of the cream mixture on top. Repeat layers and end with another layer of crumbs. Dot with butter. Season with salt and paprika. Bake for 20 minutes. Serves 4.
Melt chocolate; add hot water. Blend. Add eggs and sugar; remove from heat and stir until slightly thickened. Add butter. Store in refrigerator until needed. Very good.
Preheat the oven to 425°. Saute together the ground beef and onion. When the meat is lightly browned, add the soup, water, pepper, 1 teaspoon salt, chili powder, corn and green pepper. Simmer all together for 15 minutes. Meanwhile, mix together the corn meal, flour, sugar, 1/2 teaspoon salt and baking powder. Moisten with egg and milk. Mix lightly and fold in the cooking oil. Place meat mixture in a greased 2-quart casserole and cover with the corn bread topping. (When I'm in a hurry, I omit the last 3 steps and just use a Jiffy boxed corn bread mix.) Place in oven and bake for about 20 to 25 minutes or until corn bread is brown.
Combine tuna and shrimp, chill. Mix mayonnaise, lemon juice, curry powder, celery and olives. Pour this over tuna and shrimp, toss and chill. Mix oil, lemon juice, garlic, salt and parsley; pour over rice, toss and chill.
Melt butterscotch chips and peanut butter on low heat in saucepan. Stir constantly. Pour onto 9 x 13-inch cookie sheet. Melt Hershey's chocolate and put on top, zigzagging across until covered with chocolate. Cool. Cut in squares and eat.
Grate the 2 cheeses. Cut green onions in very thin slices. Mix all ingredients. Wet hands and mold into ball shape.
Beat eggs well, add cake mix, oil, milk and orange flavoring. Beat 1 minute, add pudding mix and nuts. Pour over cherries, which are cut up and in bottom of greased and floured 10-inch tube pan. Bake at 350° for 45 to 50 minutes. In pan, melt 1 stick oleo, take off heat and add 1/3 cup whiskey and sugar. Pour half over cake in pan. Let set 15 minutes. Remove from pan and pour remaining mixture over cake.
Put baking mix, sausage and grated cheese in a large mixing bowl. Mix well. Use your hands to blend together. Form into walnut-size balls and place on an ungreased cookie sheet. Bake at 350° for 25 minutes. Makes 3 to 4 dozen balls.
Mix green beans and corn in a 2-quart casserole. Mix soup, sour cream, onion and cheese together; spread on top of vegetables. Mix margarine with crackers and crumble on top. Sprinkle with almonds. Bake at 350° for 30 minutes. Serves 6.
Sift dry ingredients in a heavy aluminum pan. Mix liquids and add to dry ingredients. Blend well. Cook over moderate heat, stirring constantly, until dough pulls away from pan or until it can be squeezed without feeling sticky. Turn out on board and knead. Add a few drops of mint and any coloring you want. Put in plastic bags and store for loads of fun. Old-time recipe.
In a small bowl, with mixer at medium speed, beat softened cream cheese, vanilla and salt until smooth. Gradually beat in confectioners sugar and milk until thick spreading consistency.
Brown the ground beef in a skillet. Add the onions, green pepper, garlic, tomato paste, tomatoes, salt and pepper and cover. Simmer for at least 1 hour, adding water if necessary. Serve over rice. You can also serve fried plantains, green bananas, as an accompaniment.
Break lettuce and place in bottom of 9 x 13-inch pan. Add celery, cauliflower, broccoli and green onions. Sprinkle green peas over top. Mix Miracle Whip and sugar thoroughly. Spread over top and seal edges with salad dressing. Sprinkle grated cheese on top, then sprinkle on bacon, broken into small bits.
Crumble butter into flour; add sugar and nutmeg. Add vinegar and water; stir. Pour into unbaked pie shell. Bake at 400° for 15 minutes, then at 350° until bubbles form on top.
Brown hamburger and onion. Add tomato sauce, instant rice and chili beans. Cook 3 to 5 minutes. Pour mixture into a 9 x 13 x 2-inch pan. Place sliced tamales on top. Top with cheese and bake at 350° for 20 to 30 minutes. Serve with tortilla chips.
Mix ingredients together; brush half of sauce on one side of chicken breasts; broil or cook on grill 8 to 10 minutes. Turn and brush sauce on other side; cook until tender.
Mix butter and sugar. Add eggs one at a time. Add remaining ingredients. Bake at 350° for 60 minutes.
Mix together milk and pudding mix; add ice cream. Pour into crust and top with Cool Whip. Use 9 x 13-inch pan. Freeze.
Heat milk, butter and sugar until warm to the finger. Then mix the flour and yeast together. Pour milk and keep adding flour until biscuit is thick. Take out and knead until elastic. Then put back in buttered bowl and place in refrigerator. Take out 30 minutes before baking. Melt butter in pan. Roll out dough like biscuits. Dip in melted butter. Bake at 350° until brown. (Can keep dough in refrigerator up to a week.)
Layer potatoes, salt, pepper, onion and cheese. Sprinkle flour over each layer. Pour milk over all. Bake at 350° until potatoes are done, but not mushy.
Mix all ingredients together well and pour over chicken. Marinate 2 to 3 days in a covered dish.
In a bowl, put flour and nuts. In saucepan, melt butter; add sugar and Karo. Combine the two mixtures and add vanilla. Bake at 350° on foil until done (approximately 8 to 10 minutes). Take foil out; let cool approximately 2 to 3 minutes on cake rack, then peel from foil and let cool on paper towels on another cookie rack. Enjoy!
Mix butter, sugar and vanilla. Gradually stir in flour and nuts. Shape into crescents. Place on ungreased cookie sheets. Bake at 350° in upper third of oven for 10 minutes or until firm, but not brown. Gently roll each cookie in powdered sugar. Cool on wire racks. Drizzle with melted chocolate. Let stand on waxed paper until chocolate is firm.
Cook and drain pasta according to package directions. Drain pineapple, saving juice. Drain oranges. Refrigerate fruit. Combine pineapple juice, sugar, flour and eggs in saucepan. Cook until mixture thickens. Pour mixture over cooked pasta; cover and refrigerate overnight. Add fruit and Cool Whip. Stir until well mixed.
Brown meat, onion, bell pepper, chili powder and garlic salt. In	large baking pan, layer ingredients starting with noodles, then meat (1/2 of whole amount), about 1/2 of grated cheese, then go to tomatoes with green chilies and corn, putting 1/2 of contents at a time. Repeat layers except cheese and save balance of cheese to put on top. Put foil on top to keep cheese from burning. Place in oven for approximately 1 hour at 325°.
Chop chicken, celery and eggs. Mix all ingredients, except cheese and potato chips. Put in casserole dish. Mix cheese and crushed potato chips. Sprinkle over top and bake 25 minutes at 350°.
Boil hen until tender; debone and cut into small pieces. Mix with onions, bell pepper and pimentos. Wilt tortillas in chicken broth (reserved from boiling hen). Place in 9 x 13-inch greased Pyrex dish. Alternate with the chicken mixture. Mix the soup with taco sauce. Season with pepper and chili powder. Pour over chicken and tortillas. Sauce may be thinned with chicken broth, if desired. Top with cheese. Bake at 350° for 1 hour.
Mix well and bake in greased and floured loaf pan for about 1 hour at 350. If you use small pans, it makes eight loaves.
Mix all ingredients except hamburger in large saucepan. Cook over medium-low heat. Brown hamburger; drain off grease and add hamburger to other mixture. Cook over medium-low heat for approximately 30minutes.
Mix cinnamon, nutmeg, allspice and salt with sugar. Stir into sour cream. Add extracts and mix well. Chill 2 hours to allow flavors to blend. Serve with fresh fruit (strawberries, Bing cherries, green grapes, apples and bananas). Makes 1 cup.
Add boiling water, cold water, vinegar and lemon juice to gelatin, sugar and salt. Chill until partially set and add cabbage, celery, green pepper, pimento and green olives. Pour into loaf pan until set. Invert on platter. Garnish with carrot curls, ripe olives and mayonnaise.
Combine ingredients in crock-pot and cook on high for 3 1/2 to 4 hours.
Put sugar, oleo, cocoa and milk on stove and cook about 3 minutes. Stir all the time. Add the rest of the ingredients. Drop on wax paper by teaspoon.
Preheat oven to 400°. In large bowl, stir together the flour, sugar, baking powder, baking soda and salt. Cut butter into 1/2-inch cubes and distribute them over flour mixture. Cut in butter until mixture resembles crumbs. In a small bowl, stir together the buttermilk, egg and vanilla. Add buttermilk mixture to flour mixture; stir to combine. Stir in dried fruit (if desired).
Heat oven to 350°. In large bowl, cut butter into cake mix with fork or pastry blender until crumbly. Sprinkle evenly over bottom of 15 x 10-inch jelly roll pan; press lightly. Sprinkle with butterscotch chips, chocolate chips, coconut and nuts. Pour sweetened condensed milk over all ingredients. Bake at 350° for 20 to 30 minutes or until light golden brown. Cool completely. Cut into bars.
Mix together oyster crackers and vegetable oil. Sprinkle on Ranch dressing, lemon pepper and garlic salt to taste. Toss until coated. Give time to absorb, then enjoy.
Peel and cook potatoes until tender. Drain and mash well. Beat cream cheese and sour cream together, add to potatoes, blending well. Add more sour cream and a little milk if potatoes are too stiff. Spoon into a 2-quart casserole and season and brush top with melted butter and sprinkle with paprika. Cover and put it in refrigerator, covered, until ready to use. Bake 40 minutes at 300°, uncovered. Serves 12 generously.
Mix milk, lemon juice and pineapple. Fold in Cool Whip and pecans. Pour into 2 graham cracker crumb crusts and chill for at least 1 hour before serving.
Mix all ingredients with undrained pineapple. Do not use mixer. Bake in 9 x 13-inch pan in 350° oven for 35 to 40 minutes or until done.
In a heavy skillet, saute onion, green pepper and celery in 1 1/2 tablespoons of the butter until softened. Stir in crab, mayonnaise, green onions, 2 tablespoons of the bread crumbs, Worcestershire sauce, minced parsley, roasted red pepper, cayenne and salt to taste. Divide mixture between 2 large or 4 small scallop shells or ramekins. Sprinkle remaining bread crumbs over; drizzle with remaining butter, melted. Bake mixture on rack of broiler pan in upper third of preheated 400° oven for 10 minutes. Garnish and serve. Serves 4.
Chop vegetables and cook with ground beef. In a separate skillet, cook sausage and save the drippings. In meantime, cook rice. Drain ground beef and add sausage and sausage drippings to beef and vegetables. Add cooked rice. Fry all in a skillet for 15 minutes. Makes 4 to 6 servings.
Soften the cream cheese and mix with powdered sugar. Stir in Cool Whip; pour into crust. Refrigerate for 1 hour. Top with cherry pie filling before serving.
This was a woodsman's and covered wagon dish, cooked in one pot. This was cooked until all was tender and served in cups or bowls.
Drain peas. In a bowl, combine peas, eggs, onion, sweet relish and mayonnaise. Keep refrigerated.
Scald milk; add honey, salt and butter (set aside). Combine yeast and water while milk is cooling to lukewarm, then add together. Add enough flour to make a thick batter (like pancake). Cover and let rise about 1 hour, until double. Beat down with a wooden spoon and let rise again. Add enough flour to make a stiff dough. Knead 8 to 10 minutes. Put dough in lightly greased bowl and let rise until double. Knead 2 to 3 minutes. Split dough and put into loaf pans. Let rise. Bake at 375° for 45 minutes. Lower temperature to 350° and bake until tops are golden brown and bottoms sound hollow when tapped.
Cook rhubarb (no water). Add sugar and strawberry gelatin. Stir until dissolved. Add lemon juice and cold water. Let set until slightly thickened. Add diced celery, crushed pineapple and nuts.
Mix butter, sugars, egg and vanilla. Stir in flour and baking powder. (If dough is soft, cover and refrigerate at least 1 hour.) Heat oven to 350°.
Place chicken breasts between two sheets of waxed paper and pound until thin. Lightly sprinkle with salt, pepper and flour. Melt 1/4 cup butter in a skillet and quickly saute breasts until golden. Remove and set aside. Preheat oven to 350°. Melt remaining butter in same skillet and saute onion, garlic and mushrooms slowly until vegetables are cooked, but not brown. Stir in flour, celery powder, chicken stock and wine. Cook over low heat, about 4 to 5 minutes. Stir in 1/2 of cheese, blending well. Arrange breasts and spoon mixture on top. Top with remaining cheese. Bake 10 to 15 minutes.
Mix all ingredients together. Wet hands with cooking oil to form into a ball. Roll in chopped pecans.
Melt butter, peanut butter and chocolate chips. Fold in cereal until coated. Pour sugar in plastic Ziploc bag. Place cereal mixture in bag and shake.
In bowl, combine tomato, zucchini, cucumber and taco sauce. In skillet, melt butter. Add onion. Cook over medium heat until onion is wilted, 2 to 3 minutes. Add spinach and basil. Turn heat up to high. Beat eggs with water. Add to skillet and immediately begin lifting egg from bottom of skillet, allowing uncooked egg to run under. Cook until set. Turn off heat. Sprinkle with salt and pepper. Sprinkle with cheese. Cover; let stand 5 minutes until cheese is melted. Cut into wedges. Spoon tomato mixture over and serve.
Tired of cooking the same old way? Polly Wilson shared this recipe with me for salmon steak. (The recipe was given to her by a Danish woman over a Montreal fish counter!) Put a salmon steak on slightly greased aluminum foil and sprinkle with dill weed. Drop a few drops of water on top to steam. Seal foil tightly, making a "tent." Put on top rack of dishwasher and run through 2 dryer cycles and it will be perfectly baked!
Cook onion, pepper and ground turkey until brown. Add rice, picante sauce and enchilada sauce mix. Stir well. Pour in a pan that's 8 x 8-inch. Bake 15 minutes at 375°. Add Cheddar cheese and bake 5 more minutes. (Can use ground chuck.)
Mix all ingredients together and simmer. Serve with grated cheese and tortilla chips. Can be done in crock-pot also. Canned mixed vegetables can be added.
Spread potatoes in deep Pyrex pie plate (10-inch). Season. Almost cover with cream. Bake for 2 hours at 250°.
Mix dates, water, butter, sugar and salt together and let cool. Add remaining ingredients. Bake at	375° for about 45 minutes. Makes 2 loaves of bread.
Wash broccoli; cut in small pieces. Cook bacon and crumble. Mix together broccoli, bacon, raisins and onion. Mix together mayo, sugar and cider vinegar. Pour mayo, sugar, vinegar dressing over broccoli mixture. Stir well. Cover until serving. Tastes best if refrigerated for at least 8 hours.
Heat oven to 350°. Drain corn and mix the corn and chili in a bowl, mix well with spoon and pour into dish. Put chips in a plastic bag and crush, then spread the chips evenly over the chili and corn mixture. Grate cheese and spread over chips. Bake in oven for 30 minutes.
Steam onion with the savory and marjoram. Add remaining ingredients and mix well. Bake in a loaf pan at 350° for 1 hour. Cool a few minutes and turn out of pan onto serving platter. Garnish and serve.
In punch bowl, gently stir together cranberry juice cocktail concentrate and club soda; add sparkling grape juice. Garnish with orange slices. Serve immediately in ice-filled glasses. Makes about 15 (3/4 cup) servings.
Cook broccoli until tender and drain. Mix all ingredients together and bake at 400 degrees for 20 - 30 minutes.