HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle chops with salt and pepper. Heat oil in skillet and add the chops. Brown on one side, about 10 minutes. Turn until cooked through. Preheat the broiler. As the chops cook, blend the cheese, cream, mustard, garlic, chives and egg yolk. When the chops are cooked, smear mixture on one side of chops, smoothing it over. Broil chops, cheese side up, until browned and nicely glazed. Pour off fat from skillet. Add the wine and water, stirring to dissolve brown particles that cling to the bottom of skillet. Pour the hot sauce over the chops and serve. Makes 4 servings.
Wash strawberries. Slice in half lengthwise or cut large berries in quarters. Measure 4 cups berries into large saucepan 15 minutes. Add sugar. Mix well and heat to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Stir in fruit pectin. Stir and skim alternately 5 minutes to cool slightly and prevent floating fruit. Ladle into hot, sterilized jars. Seal at once. Makes about seven 1/2-pints.
Grease a 9 x 12-inch baking dish. Combine stuffing, oysters and broccoli. Mix well and spread in dish. Season chicken with salt, Accent and pepper. Place chicken on top of stuffing. Combine oil and enough water to make 2 cups of liquid. Pour over stuffing; sprinkle with paprika. Cover and bake 45 minutes at 375°. Uncover and bake 10 to 15 minutes more. Serves 6 to 8.
Heat oven to 425°. Heat vegetable oil in 10-inch ovenproof skillet or 8 or 9-inch square baking pan in oven for 3 minutes. Tilt skillet to coat bottom evenly. Combine dry ingredients. Add milk and egg. Mix until blended. Add melted shortening. Mix well. Pour into hot skillet. Bake 20 to 25 minutes.
Mix all together. Can be molded with wax paper into a large cheese ball. Serve with crackers.
In sauce pan, saute mushrooms in butter. Add salt, pepper and flour. Stir till smooth. Gradually add broth and cream, stirring constantly until thick. Add chicken and pimentos. Heat well.
Beat the egg yolks and add the flour, salt and pepper. Add the corn and fold in the stiffly beaten egg whites. Drop small spoonfuls on greased griddle or frying pan. DO NOT COOK TOO FAST!
Heat oven to 475°. Combine dry ingredients. Pour oil and milk in a measuring cup. Do not stir. Pour in dry ingredients and stir with fork until mixture cleans sides of the bowl. Smooth by kneading dough 10 times. With dough on wax paper, press out to 1/2-inch thickness. Cut with unfloured biscuit cutter. Place on ungreased cookie sheet. Bake 10 to 12 minutes.
Cook spaghetti according to package. Mix spaghetti with soup and broth. Add chicken, peas and cheese. Save some cheese to sprinkle on top or if you prefer, use some additional cheese for topping. Bake at 325° for 30 minutes.
Stuff chiles with cheese. Separate eggs. Beat whites until stiff. Mix baking powder and flour and add to beaten egg whites, 1 teaspoon at a time, beating constantly. Beat yolks and add to the egg-flour mixture, still beating. Dip each stuffed chile into the mixture and deep fry at 375° until golden brown.
Cook rice as directed on package. Saute onions in butter. Add broccoli and cook until separated. Add soup and water. Add rice and cheese. Put in casserole dish. Bake at 350° for 30 minutes in a 9 x 13-inch pan.
Brown beef and onion. Stir in taco seasoning. Add tomatoes, mushroom soup and noodles. Mix together. Put in a casserole dish. Sprinkle with Cheddar cheese. Bake at 350° until cheese is melted (about 20 minutes).
Roll vanilla wafers into fine crumbs. Cut cherries in half and dates in fourths. Mix crumbs with all the ingredients except milk. After all pieces are well coated with crumbs, add milk and mix well. Pack into pan lined with plastic and refrigerate for 24 hours before cutting (you may wet hands to pack). White grape juice may be added for more moisture. Very easy and tasty!
Heat canned milk until it comes to a boil; remove from heat immediately. Let cool. Meanwhile, beat shortening with rotary beater until creamy. Beat in sugar slowly until creamy and fluffy. When milk is slightly warmer and lukewarm, pour into sugar mixture slowly while beating, add vanilla and continue beating until consistency of whipped cream, about 1 minute. This icing tastes almost like whipped cream, is not sticky and stays soft for days. This amount is sufficient to ice top of 7 x 11-inch sheet cake. Double recipe to ice top and sides of two 8 or 9-inch layers.
Cover tightly and refrigerate 24 hours. Mix well and serve keep well for days in refrigerator.
Combine water, sugar and cinnamon in saucepan. Bring to boil; stir until sugar dissolves. Chill. Combine sugar, syrup, fruit juices and ginger ale. Serve over ice. Yields 3 3/4 quarts.
Combine first 4 ingredients in a large boiler or Dutch oven. Let stand until sugar dissolves, stirring often. Add spices to mixture and cook over low heat until just hot. Serve with orange slices as garnish. Yields 1 1/2 quarts.
Mix shortening, 1 cup water (minus 2 tablespoons), sugar and salt.	Heat until tepid. Mix yeast, 2 tablespoons water, beaten eggs and flour. Mix the two mixes together. Turn on floured board and knead 10 minutes. Put in greased bowl and let rise to double bulk.	Knead 10 minutes*. Roll out on board in round shape, 1/4-inch thick. Cut in pie shape pieces. Brush with butter and roll each, starting at large end. Place	1 inch apart on baking sheet. Brush with butter. When double in bulk, bake at 375°.
In saucepan, cook chicken, vegetables, celery and onions until tender. Place in 3-quart oblong baking dish, saving 1 cup of liquid. Mix soup and liquid in saucepan, adding milk until smooth. Pour over vegetables. Bake at 400° for 15 minutes or until mixture begins to bubble. Open biscuits and cut each biscuit into quarters. Arrange biscuit pieces on hot chicken and vegetables and bake until biscuits are golden brown.
Put popped corn in large pan. Mix first 5 ingredients. Put in 5 or 6-quart container. Bring to a boil, then add cream of tartar. Boil until gum ball stage. Remove from stove. Add soda, margarine and vanilla. Stir. Pour over popped corn. Stir with long handled spoon until popcorn is coated. Then make into balls. Spray hands with Pam to keep from sticking.
Roll graham crackers until fine. Combine sugar and margarine with crumbs. Line bottom of a 9 x 13-inch pan with crumb mixture; press, forming crust.
Heat oven to 400°. Grease 10 x 1 1/2-inch pie plate. Beat all ingredients (except pie filling and Streusel) 15 seconds in blender on high or 1 minute by hand beater. Pour into pie plate. Spoon pie filling over top. Bake 25 minutes; top with Streusel. Bake until Streusel is brown, about 10 minutes longer. Cool. Refrigerate any remaining pie.
Place venison, water and onions in large kettle and simmer (uncovered) for 3 hours until meat is tender. Mix in salt, pepper and rice. Cover kettle and simmer 20 minutes. Stir; uncover until rice is cooked and meat absorbed. Crusty bread desired!
Mix all ingredients (except vanilla wafers) until well blended. Crush vanilla wafers until fine. Put 6 cups of vanilla wafers in mixture. Form balls and roll in remaining crumbs.
Mix flour, 1 teaspoon of sugar, salt, baking powder and nutmeg. Add milk, oil and egg and beat well. Arrange fruit in baking pan and spread mixture over fruit. Sprinkle 1/2 cup of sugar and cinnamon over everything and bake at 350° for 25 to 30 minutes or until top is brown.
Melt 1 stick of margarine and mix with potatoes. Spread in 9 x 13-inch pan. Mix sour cream, onion, soup, cheese and salt. Spread over potatoes. Melt 1/2 stick margarine and mix with corn flakes. Sprinkle on top of cream mixture. Bake at 350° for 70 minutes.
Boil rice, milk and salt for 1 hour over medium heat. Stir often. Rice should be well done. Remove from heat. Add vanilla and Equal. If runny, thicken with beaten egg. Sprinkle cinnamon on top.
Combine first 3 ingredients. Stir in remaining ingredients. Chill. Garnish with walnuts if desired.
Mix the first 4 ingredients together and then add the rest of the ingredients, except the noodles. Pour into 2 (9 x 12-inch) pans and top each with 1/2 can of the Chinese noodles. Bake for 30 minutes at 375°.
Mix ingredients and cook over low heat, stirring constantly. Nice served over spinach, broccoli or asparagus.
Mix water, salt, seasoning and vinegar in saucepan and bring to a rolling boil. Cut haddock into 3-inch squares, place in pan and boil for 20 to 30 minutes. Serve with melted butter.
In a medium saucepan, bring the stock to a simmer over moderate heat. Reduce the heat to very low and cover until ready to use.
Dissolve the yeast in lukewarm water. Add sifted flour. Mix thoroughly and set aside to raise. In the meantime, prepare a mixture of the egg yolks, sugar, salt, butter or oleo, egg whites, lemon juice or orange juice and lemon or orange rind. Beat in mixer until smooth, then fold in the raisins. Add this mixture to the yeast mixture with 4 more cups sifted flour (or enough to make a soft dough). Knead thoroughly by hand. Put in small tube pans or form round loaf with 2 strips of dough over top to form a cross. Cover and let rise again. Brush top with egg yolks or milk. Bake at 350° for 40 to 45 minutes.
Stir together salt, sugar and syrup in a 1 1/2-quart microwave casserole. Place in microwave on High and cook 4 minutes. Add pecans and stir well. Cook 4 minutes. Reduce this to 3 1/2 minutes if the microwave is 800 watts. Add butter and vanilla; blend well. Return to microwave and cook 1 more minute or until light and foamy. Add soda and pour immediately onto a greased cookie sheet; cool. This must be done quickly as the brittle hardens rapidly. Break and store in airtight container.
Preheat oven to 350°. Cream cake mix, sugar and oil together. Add eggs, one at a time. Beat well after each one. Add sour cream and mix. Add poppy seed and mix well. Bake in greased pans for 45 minutes or until done.
Dissolve Jell-O in 1 cup boiling water. Add cranberry sauce. Mix well; add undrained pineapple. Add chopped celery and nuts. Refrigerate until jelled.
Into a microwave serving dish, layer the ingredients in order given. Microwave until cheese melts. Serve with tortilla chips.
Peel onions; cook in boiling salt water until tender. Drain and cool. Place onions in dish. Set aside. In top of double boiler, blend butter and flour thoroughly; add liquid gradually, stirring constantly. Add grated cheese and Worcestershire sauce. Cover tightly and place over hot water until ready to use. Pour over Vidalia onions. Garnish with grated eggs, parsley and paprika. Serves 6.
In 5-quart Dutch oven, brown ground beef; drain. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves. Makes 10 (1 1/2 cups) servings.
Saute onion in butter. Add soup. Add cheese and let melt. Mix thoroughly. Add the broccoli, cooked and drained. Add mushrooms. Heat and serve with Wheat Thins. Can keep hot in chafing dish.
Melt chocolate morsels and peanut butter together in medium size saucepan over very low heat, stirring constantly until smooth. Remove from heat. Add raisins and Frosted Flakes. Stir until well coated. Drop by tablespoonfuls onto buttered cookie sheet. Chill until firm. Yields about 2 dozen.
Mix cream cheese and Cheddar cheese and add chicken spread, salad dressing, celery salt, pepper and garlic salt. Mix thoroughly and roll in chopped nuts. Chill.
Blend all ingredients except Bac*Os. Refrigerate. Just before serving, stir in Bac*Os. Good for raw vegetables.
Fry onions in butter. Add everything else and cook on low. Heat for 25 to 30 minutes. Serve with rice or pita bread. Serves 4.
Add seasoning package to 2 cups boiling water. Add shrimp, cabbage and green onions. Cook until tender. Add noodles. Cook about 5 minutes. Can use any kind of meat and add more cabbage to suit taste.
In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thick. Remove from heat and whisk in gelatin until completely dissolved. Add peaches and refrigerate approx. 20 minutes until slightly thickened.
Cut each phyllo sheet into 4 pieces. Place some filling along the long side of each piece. Fold the edge over the filling, tuck in the ends and roll like a cigarette. Brush some water on the seam to ensure it sticks and fry in very hot oil for 5 minutes. Drain on absorbent paper, then serve hot.
Cook your chicken in 3-inches water 2 hours. Season your water with 2 teaspoons salt and 1 onion. After you get the chicken all cut up, cook the macaroni, then drain it. While still hot, add other ingredients and pats of butter. Bake in well buttered oblong Pyrex dish, covered with foil or lid for approximately 45 minutes in 350° oven. (Can be made a day ahead, refrigerated, then cooked.)
About 10 minutes before serving, in blender at high speed, blend crushed pineapple with liquid, one can at a time until thick. In punch bowl, combine blended pineapple and remaining ingredients. Makes 20 (1/2 cup) servings.
Stir dry ingredients. Cream butter and sugar. Beat in egg and flavorings. Add dry ingredients by halves. Pack into cookie press and form desired shapes on ungreased cookie sheet. Bake at 350° for 10 minutes.
Mix all ingredients, except the flour, until well blended. Add flour, pour in well-greased pans. Make two 9-inch pies. Bake 35 minutes in a 350° oven.
Fry bacon until crisp. Remove. Brown onion and green pepper in drippings. Add to the rest of the ingredients. Pour into 4-quart casserole dish. Bake, covered, at 350° for 50 to 60 minutes.
Combine the first 5 ingredients. Pour into casserole bowl. Melt the margarine. Stir in the cracker crumbs. Spread crumb mixture over the vegetable mixture. Bake at 350° for about 1/2 hour.
Beat eggs and egg yolks; mix in milk and add salt. Add flour a little at a time to thicken. Mix in enough flour to make it the consistency of very thick pudding. Let rest for 15 minutes, covered. Boil a big pot of salted water. Drop teaspoonfuls into boiling water. When they come to the top, let boil 1 to 2 minutes longer. Do not overcrowd. Do this in separate batches. Strain dumplings; toss with butter. This recipe yields a lot. Can be reduced by half.
In large saucepan, combine sugar, flour, cocoa, butter, milk and beaten egg yolks. Stir until mixed (use a wire whisk). Cook over low heat, stirring constantly, using a wire whisk, until thickened. Remove from heat; add vanilla extract and mix. Pour into a baked and cooled pie shell. Make meringue with egg whites, bake until browned. Cool.
Cook squash and onion in a little water for 5 minutes. Drain. Mix chicken soup and sour cream and stir in carrots. Fold in drained squash and onions. Combine stuffing mix and margarine. Spread half of mixture into 12 x 7 1/2 x 2-inch baking dish. Spoon in vegetable mixture; sprinkle remaining stuffing mixture over vegetables. Bake at 350° for 25 to 30 minutes. Serves 12 to 14. Makes two small casseroles. One may be frozen for later use.
Mix coconut and the pecans and place in bottom of greased 9 x 13-inch pan. Prepare cake mix according to directions on box. Pour batter on top of pecans and coconut mixture. In saucepan, melt cream cheese and butter. Remove from heat; stir in box confectioners sugar and spoon over cake mix. Bake at 350° for 30 minutes.
Melt chocolate and milk together. Add rest of ingredients and put in refrigerator. (No semi-sweet chocolate.)
Mix cabbage, onion, olives and bell pepper in a large bowl. Pour 3/4 cup sugar over mixture. Bring to a boil the remaining ingredients. Cool and pour over cabbage mixture; mix well. Store overnight in refrigerator before serving. May be kept for 2 weeks.
Squeeze all juice from spinach. In large bowl, mix sour cream, mayo and soup mix. Add spinach. (If you run through blender or food processor, texture is finer.) Refrigerate in covered bowl at least 3 hours. Hollow out bread. Serve dip inside. Cut up bread in chunks.
Break bread into large shallow baking dish. Beat egg yolks; mix with other ingredients. Pour over bread. Bake at 350° for 40 minutes.
Mix together and chill until ready to serve. May make ice cubes of Kool-Aid to mix in mixture.
Add together in 2-quart saucepan Ragu sauce, paste and puree. Cook on low heat. Stir until paste blends in. Add garlic powder, basil, pepper, sugar and oil. Stir constantly until blended. Reduce heat to simmer for 3 hours. Serve with grated Parmesan cheese.
Cook onion and pimiento in butter until onion is tender (do not brown). Combine egg, milk, cheese, salt and pepper. Mix noodles and bread crumbs with cheese mixture. Add onion and pimiento. Pour into greased ring mold or loaf pan. Set in pan of warm water and bake in moderate oven (350°) 1 hour. Unmold and serve with creamed foods, such as chicken, fish or vegetables. Makes 6 servings.
Preheat oven to 350°. Combine bananas, sugar and shortening; mix well. Add the eggs. Sift together dry ingredients. Add dry ingredients to banana mixture. Grease 1 loaf pan and pour mixture in. Bake for 45 to 50 minutes, until toothpick inserted comes out clean. Cool on rack for 10 minutes. Remove from pan.
Mix together and add chicken. Let set in refrigerator for at least 2 hours. Cook on the grill. Enjoy.
Saute meat, onion and green pepper together with a little oil until brown, then stir in rice. (I puree onion and green pepper so my boys will not see the pepper.)
Spread refried beans in the bottom of dish, spread cheese and jalapeno dip over beans. Then spread avocado dip over cheese dip. Next mix sour cream and taco seasoning in small bowl and spread over avocado dip. Sprinkle on chopped chilies and olives. Then spread on picante sauce. Sprinkle on chopped tomatoes, green onions, and shredded cheese. Place in refrigerator for at least two hours to sit. Serve with favorite chips.
Mix ingredients in order given. Bake at 325° for 1 1/2 hours.
Boil eggs for 10 minutes; let cool. Slice eggs in half, take out the middle; mix cheese, mayo, mustard, pickles, eggs, salt and pepper. Place mixture back in egg halves. Sprinkle paprika on top.
Prepare Borax solution by adding 4 grams of Borax to 96 grams of water. (Or you can add 1 tablespoon Borax to 1 cup water.) Measure 25 ml. of glue into paper cup. Add 20 ml. of water and stir well. Add 5 drops of food coloring; stir well. Add 5 ml. Borax solution and stir. Remove the solid material and place on a paper towel. Pull the solid off the stirrer. This material will be sticky for about 1 or 2 minutes. Store in a Ziploc bag or other airtight container.
Measure water into large bowl. Sprinkle yeast over water. Add dry milk, sugar, salt, butter and about half the flour. Beat 3 minutes. Add remaining flour and knead until smooth. Divide into 2 equal parts and form into loaves. Place into greased bread pans and let rise until about double. Bake about 30 to 40 minutes at 375°.
Press dough onto a 14-inch pizza pan. Bake in a 350° oven for 15 to 20 minutes until browned and puffed. Cool completely.
Mix all ingredients together. Beat 2 1/2 minutes with mixer. Cook in Bundt pan, greased and floured. Bake 1 hour and 10 minutes in a 300° oven. Do not open oven until 1 hour and 10 minutes is up. Check with toothpick to see if cake is done. If not, cook a few more minutes until cake is done. Cool a few minutes, then remove from Bundt pan on cake plate. Ice with frosting, if desired.
Cook squash and onion in salt water until tender. Mix margarine with stuffing. Put half on bottom of buttered 9 x 13-inch pan. Drain squash. Add soup, sour cream and carrots. Put on top of stuffing in dish. Put remaining stuffing mix on top. Bake at 350° for 30 minutes. Put cheese on top, if you like.
Beat sugar into eggs; blend in Milnot, water, salt and vanilla. Serve chilled or warm, topped with whipped Milnot topping. Sprinkle with nutmeg. Makes 6 servings.
Heat oven to 350°. Grease 8 x 8 x 2-inch square pan. In mixing bowl, blend melted butter, sugar and vanilla. Add eggs and beat well. Combine flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in chips. Spread in pan. Bake 40 to 45 minutes. Cool completely. Makes 16 brownies.
Combine all except 1/2 of noodles. Sprinkle last 1/2 over top. Bake at 350° for 30 minutes.
Melt white chocolate and add in peanut butter. Pour into an 8-inch greased square pan. Refrigerate until hardens.
Combine in bowl oil, pumpkin and eggs. Mix well. Add Bisquick and raisins. Bake at 350° for 45 to 55 minutes.
Melt cheese in a double boiler with butter. Brown meat. Add seasoning and tomatoes. Add cheese mixture. Put on English muffin or bottom of hamburger bun. Bake at 350° for 10 minutes. This makes 24 servings. Good to serve at youth activities.
Mix everything together, except honey, oil and raisins. Melt honey and oil over low heat until very liquid and mixed well. Add to dry ingredients and spread on cookie sheets. Bake about 30 to 45 minutes at 325°. When cool, add raisins.
Saute green onions in butter or margarine until tender. Stir in corn and remaining ingredients. Spoon mixture into a lightly greased 1 1/2-quart casserole. Bake, uncovered, at 350° for 1 hour and 10 minutes. Yield: 6 servings. May be doubled.
Grease and flour a 9 x 13-inch pan. Put all ingredients into a large mixing bowl. Beat with electric mixer only until all ingredients are combined. Pour into a pan. Bake for 45 minutes at 350°.
This recipe makes its own crust. Mix ingredients in order given. Add eggs 1 at a time, mixing flour, blending well. Add vanilla and coconut. Pour into lightly greased 9-inch pie plate. Bake at 350° about 1 hour or until brown.
Heat oven to 400°. Combine all ingredients at low speed until moistened (1 minute). Spoon batter into greased or paper-lined muffin tin. Bake 17 to 22 minutes or until lightly browned. Makes 1 dozen.
Melt margarine in a large saucepan over medium-low heat. Add onion. Cover; cook 5 minutes or until tender. Add tomato; cover and cook 15 minutes. Place tomato mixture in container of an electric blender; cover and process until smooth. Add milk and next 3 ingredients. Process 5 seconds. Return tomato mixture to pan and cook over medium heat 8 minutes or until heated. Garnish with fresh oregano, if desired. Yields 4 cups.
Combine in medium saucepan the cranberries, pears, sugar and lemon peel. Heat to boil, stirring constantly. Cover and cook 5 minutes longer. Skim off foam with spoon. Simmer, uncovered, 15 minutes, until fruits are tender. Pour into bowl and allow to cool. Cover and place in refrigerator. Serve warm or cold.
Heat oven to 350°. Mix thoroughly butter, shortening, sugar, egg yolk and vanilla. Work in flour until dough holds together. Shape dough by teaspoonful into 1-inch balls. Beat egg white. Dip balls in egg white, then roll in pecans. Place 1-inch apart on ungreased baking sheet. Press thumb deeply into center of each. Bake 10 minutes or until lightly brown. Immediately remove from baking sheet. Cool and fill thumbprint with jelly.
Combine beef, pork, onion, bread crumbs, milk, salt, pepper, nutmeg, allspice and egg in large bowl; blend well. Shape into balls about 1 inch in diameter. Brown on all sides in shortening in skillet. Remove meatballs. Stir flour into drippings; cook until flour browns. Add water and bouillon cubes; cook, stirring constantly, until mixture comes to a boil. Reduce heat. Add meatballs; cover and simmer 15 to 20 minutes.
Cream together first 4 ingredients. Sift together dry ingredients and add to creamed mixture. Add milk slowly while mixing. Fold in frozen blueberries just prior to spooning batter into greased or paper lined tins. Bake for approximately 30 minutes at 325°.
Mix ingredients. Spoon over salmon steaks. Broil for 10 minutes or until sauce turns dark on top.
Mix first 4 ingredients in bowl. Mix remaining ingredients, except greens, and add to first mixture. Toss well and serve on greens. Makes 4 servings.
Brown meat and onions. Cook noodles according to directions. Grate cheese, saving some for the top. Mix everything together and bake at 350° for 30 to 35 minutes.
Melt butter in 9 x 13-inch pan. Mix together all other ingredients except cheese. Pour batter over butter and sprinkle with cheese. Bake at 375° for 30 minutes or until brown.