HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season chops with salt and pepper to taste. Brown on both sides in oil in a large ovenproof skillet. Remove chops and set aside. Add onion and green pepper and saute until tender-crisp. Stir in tomatoes, broth, seasonings and rice. Bring to a boil. Arrange chops on top. Cover. Reduce heat and simmer for 30 minutes. Fluff rice with fork. Makes 6 servings with 409 calories per serving.
Melt margarine in large skillet. Coat chicken with flour, sage and thyme. Cook chicken in margarine 10 minutes. Mix soup and water. Pour over chicken. Reduce heat and cover. Simmer 15 minutes or until tender. Serve over rice.
Saute onion and butter. Mix saltines with milk and other ingredients. Add salt and pepper to taste. Bake 1 hour at 350°.
Roll steak in flour; fry until done. Mix onions, celery, green peppers, 1 can tomato soup and 1/2 can water. Simmer for 1 hour or until gravy is thick.
In heavy pan, heat milk on low until hot, but not boiling. Stir in sugar and salt until dissolved. Gradually stir about a quarter of the hot mixture into the beaten eggs, mixing constantly. Return all to the saucepan, stirring constantly. Continue to cook and stir for 10 to 12 minutes or until mixture coats the back of a metal spoon. Remove from heat and cool. Chill for at least 2 hours or overnight. In a large bowl, combine the cream, fruit, vanilla and almond extract. Add the chilled milk mixture, stirring well. Pour into a chilled freezer can of a 1 gallon ice cream freezer. Freeze according to manufacturer's instructions.
In a large saucepan or Dutch oven, combine oil, red peppers, garlic and chili pepper. Saute over medium heat for 2 or 3 minutes, stirring until peppers are tender. Stir in chicken broth and kale, mustard or turnip greens. Bring to a boil, then toss greens in pan and cover with liquid. Reduce heat to medium and cook 25 minutes or until greens are tender. Serves 4. Contains 0 cholesterol and 2 grams fat.
Place popped corn in a large bowl that will allow it to be stirred. Set aside. In a saucepan, melt butter, then stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Allow it to boil 5 minutes without stirring. Remove from heat and stir in soda and vanilla. Gradually pour mixture over popped corn. Mix well.
Combine ingredients. Bake in sprayed casserole at 350° for 45 minutes or until done.
Beat eggs; add sugar and oil until well blended, then add dry ingredients. Mix again until well blended. Add zucchini, nuts, raisins and pineapple. Bake in 2 (9 x 5 x 4-inch) bread pans or 3 smaller pans. Bake 1 hour at 350°.
Boil shells like lasagna or spaghetti noodles and coat lightly with olive oil. Drain and save. Fry ground beef (or sausage and beef) with 1 green onion, garlic and mushrooms. Cool and drain. Mix beef mixture with cottage cheese, 1 green onion, salt, pepper and cayenne pepper to taste and egg. Stuff into shells. Then pour 1/2 jar or can of your favorite marinara sauce or spaghetti sauce into glass casserole dish. Set in shells and proceed to cover with sauce. Top with grated Cheddar and bake at 350° about 20 to 30 minutes.
Beat eggs. Add sugar, melted butter, flour, buttermilk and vanilla. Mix well. Pour in an unbaked pie shell. Bake at 300° for 30 minutes or until lightly browned.
Toast pecans in 1/4 cup butter in 350° oven for 20 to 25 minutes. Stir frequently. Sift flour with baking powder and salt. Cream 1 cup butter; gradually add sugar, creaming well. Blend in eggs; beat well	after each. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Blend well after each addition. Stir in vanilla and 1 1/3 cups pecans. Turn into	3 (9-inch) round layer pans, greased and floured on bottom. Bake at 350° for 25 to 30 minutes. Butter Pecan Frosting should be under cake.
In a large saucepan, mix jello and pineapple until jello is dissolved. Set aside and let cool, then add buttermilk, nuts, Cool Whip and fruit. Mix well and refrigerate.
In a skillet over medium-high heat with hot oil, cook the chicken until it is brown. Drain the excess fat. Add all other ingredients to the chicken. Heat to boiling, then reduce heat to low. Cover and simmer 25 minutes or until tender, stirring occasionally. Serves 4.
Melt together the candy stars and wax over hot water. Mix all together and drop by spoonfuls onto waxed paper.
In a 2-quart microwave proof casserole, combine the garlic, onion, orange juice, carrots and potatoes. Cover tightly; cook on High for 7 minutes or until tender, stirring only once. Puree in food processor or blender; pour the cream into the bowl of processor and continue processing until smooth. Return to casserole dish; add broth, black pepper, cayenne, nutmeg and chives. Stir well and chill for at least 1 hour or up to 4 days. To serve, divide soup among 4 bowls. Arrange 3 pieces of chive tops on top of each bowl of soup. Serve.
Mix all ingredients. Pour into greased and floured pan. Bake at 350° until done.
Mix sour cream, cream cheese and dressing mix. Add shrimp. Chill. Serve with chips.
Combine rhubarb with sugar, margarine and flour. Mix well. Beat egg yolks and add. Beat egg whites until fluffy and fold in. Pour into unbaked crust. Bake 10 minutes at 400° and 45 more minutes at 350°.
Sift first 7 ingredients together. Cream butter and sugar in a large mixing bowl. Add eggs and beat well. Mix raisins, fruit and nuts with flour mixture. Add to creamed mixture, alternately with hot applesauce. Pour into large tube pan. Bake at 275° for 2 hours.
Crush graham and saltine crackers together. Add butter and sugar. Press into 9 x 13-inch pan for crust. Mixt together pudding and milk. Add softened ice cream. Pour over crumb crust. Chill. Spread with Cool Whip. Sprinkle with crushed Butterfingers. Can be frozen or keeps well in refrigerator.
Take 10 to 12 crushed saltine crackers, not fine, but in chunks (about 2 handfuls). Combine all ingredients in bowl and mix until cracker crumbs are moist but not dissolved. It will look sloppy. Bake at 350° for 30 to 40 minutes until set and slightly brown on edges and middle doesn't jiggle.
Sift flour, baking powder and salt together. Cream the shortening with sugar and vanilla until fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Add nuts and fold in stiffly beaten egg whites. Pour in greased tube pan. Bake in moderate oven (350°) for 30 minutes.
Cream Crisco and sugar; add eggs, vanilla, red food coloring and water. Sift together in separate bowl cocoa, salt and flour. Add to mix alternately with buttermilk. Mix vinegar with soda; then fold into batter. Bake in 9 x 13-inch pan for 30 minutes at 350°.
Combine all ingredients and mix. Pour into greased loaf pan. Bake at 325° for 1 hour.
Melt the butter; stir in sugar, syrup and salt. Stir constantly until mixture comes to a rolling boil. Boil for 5 minutes without stirring. Remove from heat and stir in soda and vanilla. Slowly pour mixture over popped corn and mix well. Turn into shallow baking pan. Bake for 45 minutes in a 250° oven, stirring every 15 minutes. After cooling, break into small chunks or into individual kernels.
Mix ingredients and roll 1/8-inch thick rolls (as for butterhorn rolls). Roll around a date. Makes 80 to 100.
Cook rice according to directions on box. (I use chicken broth instead of water.) Mix all ingredients except chicken. Mix well. Fold in diced chicken. Bake at 350° for 45 to 60 minutes or until it bubbles. This freezes well. Serves 10 to 12.
Mix softened margarine and softened cream cheese together. Add flour and ice water to make dough. Cover and chill overnight. When ready to make pastry, mix remaining ingredients to a spreading consistency for filling. Break off dough, one piece at a time, large enough to make one pastry. Roll out thin in a circle, about 2 inches in diameter. Scoop filling on top and fold over into half moon and seal pastry. Bake at 400° until brown. Great for parties. Freezes very well.
Mix flour, margarine and pecans thoroughly and press in a 9 x 13-inch pan. Bake 15 minutes at 350°. Let cool.
Combine cereals, pretzels and nuts. Set aside. Cook sugar, margarine and syrup over medium heat until mixture comes to boil. Cook without stirring 4 minutes. Remove from heat. Stir in soda and cream of tartar, then vanilla. Pour syrup over cereals until coated. Bake at 170° for 1 hour, stirring every 15 minutes. Let cool. Makes 10 cups.
Place potatoes, carrots, onion and celery in large pot; cover with water. Add bay leaf and salt. Bring to boil; simmer gently for 30 minutes. Add beans, ketchup, dill and parsley. Continue simmering.
Mix cream cheese, sugar, Cool Whip, crushed pineapple with juice, cream pudding and coconut. Add marshmallows. Mix altogether.
Beat shortening until fluffy. Add sugars, beating well. Add egg and vanilla; beat well. Combine flour, salt, soda and cream of tartar. Gradually add to creamed mixture, beating well. Shape dough into 1-inch balls. Roll in sugar and place 2-inches apart on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool 2 minutes on cookie sheet and remove to rack to cool completely. Makes 5 dozen.
Leave cheese out of refrigerator 24 hours. Mix all the ingredients with electric mixer for 5 minutes. Chill before serving.
Melt shortening and chocolate together over hot water; cool. Sift flour with baking powder and salt. Beat eggs until light; add sugar and chocolate mixture. Add flour, vanilla and nuts. Put into greased 8 x 8 x 2-inch pan. Bake at 350° for 35 minutes.
Crust: Melt margarine. Mix in flour, sugar and nuts. Press into pan. Bake 15 minutes at 350°. Cool completely.
Cream butter. Gradually add sugar, medium speed. Add eggs, one at a time. Beat after each egg. Stir in bananas, vanilla and cinnamon. Combine flour and next 3 ingredients. Gradually add to creamed mixture. Beat until blended. Stir in chips and walnuts. Spoon batter into loaf pan (greased). Bake at 350° for 1 hour and 10 minutes. Shield with foil after 1 hour. Test with toothpick until comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely. Yields 1 loaf.
Mix all ingredients together and bake in casserole dish at 350° until lightly browned and bubbly.
Soften cream cheese; blend with 1/2 cup milk. Add remaining milk and the pudding mix. Beat slowly with eggbeater or mixer on low setting until well mixed. (Do not overbeat.) Pour at once into graham cracker crust. Sprinkle cracker crumbs lightly over top. Chill about one hour.
Place all ingredients in a large crock-pot. Simmer on high until butter and candy are completely melted. Keep hot. Serve from crock-pot.
Cream butter, Crisco and sugar. Add extracts. Beat eggs until light and fluffy and add dry ingredients alternately with milk. Bake at 350° for 1 1/2 hours.
Sift flour with dry ingredients; add beaten egg, melted shortening and orange juice. Combine only until dry ingredients are moistened. Fold in nuts, cranberries and orange rind.
Brush uncooked chicken with butter, salt and pepper to taste. Mix rice with all other ingredients and place in large pan. Put chicken on top and bake 45 minutes at 350°.
Saute onion in the margarine until golden. Blend in flour. Gradually add soup and milk, stirring. Boil 1 minute. Add flaked, boned salmon. Drop Bisquick dumplings by teaspoons on top after you've put salmon mixture in a 9 x 13-inch pan. Bake at 450° for 10 to 12 minutes or until biscuits are done.
Split rolls lengthwise. Mix last 5 ingredients. Spread mixture on rolls. Layer ham and Swiss cheese. Replace top half of roll. Cut each roll. Heat at 350° for 10 minutes.
Beat egg white stiff. Set aside. Scald cream. Set aside and cool. Cream the Crisco and butter. Add sugar and vanilla and beat. Add egg white and beat. Add cream and beat until smooth.
Mix all ingredients together in greased loaf pan and bake 40 to 45 minutes in 350° oven.
Place potatoes and enough water to cover in a saucepan and cook until tender. Cool slightly and peel. In a large bowl, mash potatoes. Stir in butter, sugar and raisins. Place in a 2 qt. baking dish, and sprinkle with nuts and marshmallows. Bake uncovered at 350 degrees for 30 minutes or heated through and marshmallows brown. Makes 8 to 10 servings.
Grate potatoes and onion. Mix in eggs, flour, salt and pepper thoroughly. Pour as thin as a pancake and fry in a little oil on a grill until brown.
Combine Boursin cheese, chicken, onion, milk, salt and pepper and mix well. Roll the puff pastry into 1 large square and cut into 4 squares. Spoon 1/4 of chicken mixture into the center of each pastry square. Bring the 4 corners together in the center, pinching seams to seal. Beat the egg with water in a small bowl. Brush the top of each pastry bundle. Sprinkle bread crumbs over the top of each bundle and arrange on a baking sheet. Bake at 350° for 20 to 25 minutes or until golden brown. May be prepared ahead and chilled or frozen to enjoy later.
Beat eggs well. Add 3 cans milk and 1 glass lemon juice. Makes 3 pies.
Brown ground beef, onion and green pepper. Drain. Add beans and soup. Cook 10 minutes. Make chili powder, flour, water and salt into a paste. Blend into meat mixture. Cook over low heat 45 minutes, stirring occasionally.
Pour water over oatmeal; let stand for 10 minutes. Add margarine, sugar, eggs, etc. Stir in half the chocolate chips. Spread the other half on top after cake is baked. Bake at 350° for 40 minutes in jelly roll pan or a 9 x 13-inch cake pan.
Mix together first four ingredients. Blend with hands and roll into 2 balls. Wrap balls and refrigerate overnight. Next day, combine sugar, cinnamon, and walnuts. Set aside. Roll out each dough ball to 1/4-inch thickness. Place dinner plate over dough and cut into large circle, using plate as a guide. Slice each circle into 8 pie slices. Place tablespoon of cinnamon-sugar mixture on large end of pie slice and roll. Place on ungreased cookie sheet and bake 15 to 20 minutes at 350°.
Generously grease a loaf pan. In a large bowl, combine warm water with yeast (from hot roll mix). Stir until dissolved. Stir in egg, butter and seasonings. Add flour and mix; stir in olives and cheese. Cover; let rise until doubled in size. Knead dough 10 strokes.
Put cheese ball in refrigerator to chill, then roll in 1 cup chopped pecans.
Preheat oven and prepare and bake brownies according to package directions; let cool. Prepare chocolate mousse according to package directions. Break candy bars into small pieces. Break brownies into small pieces and place half of them in the bottom of a large glass bowl or trifle dish. Cover with half the mousse, half the candy and half the whipped topping. Repeat layers with remaining ingredients, sprinkling second layer of whipped topping with crushed candy. You may use pecans instead.
Melt margarine; mix other ingredients with margarine. Pour in buttered casserole dish and bake at 350° for 45 minutes to 1 hour.
Cream together butter and sugar; add eggs. Sift the flour, baking powder, baking soda and salt together. Add to creamed mixture; mix lightly. Fold in raisins, nuts and some red cut up candied cherries. Bake at 350° for 10 minutes or until lightly browned.
Dissolve sugar in water; add juices and mashed bananas. Mix everything except carbonated beverage. Divide into 6 equal portions in 6 freezer cartons and freeze ahead of time. Take out about 2 hours before serving time. Mix 1 portion with one bottle of carbonated beverage (lemon-lime soda or ginger ale). Makes about 72 punch cup servings of slushy-type punch. No extra ice is needed.
Beat together the sugar and eggs until thick and light. Add the margarine, flour, almond extract and dash of salt. Sprinkle with powdered sugar. Bake at 350° for 25 minutes in a 9 x 13-inch pan.
Preheat oven to 350°. In large bowl beat milk, peanut butter, egg and vanilla until smooth. Add biscuit mix; mix well. Chill 1 hour. Shape into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Flatten with fork, with a little flour, so mix won't stick. Bake 6 to 8 minutes until brown.
Arrange chicken pieces in single layer in shallow roasting pan. Combine peach syrup with lemon juice, soy sauce and mashed peach halves. Pour over chicken; dot with margarine. Bake at 375°; baste often until chicken is done, about 1 1/2 hours. Place 8 canned peach halves around chicken 15 minutes before chicken is done.
Combine first 3 ingredients and mix well. Add water 1/2 at time and mix just until it goes together into dough. Do not knead. Roll out on floured board. Make 1 pie crust. Bake at 425° for 10 to 15 minutes.
Sift dry ingredients thoroughly. Add vanilla and buttermilk. Mix thoroughly. Beat in melted margarine. Bake at 350° for 25 to 30 minutes. Frost as desired.
Put thawed spinach in skillet. Add garlic and 2 tablespoons oil. Coat well. Saute 2 minutes. Salt and pepper to taste. Set aside. In a mixing bowl, add cream cheese and mayonnaise. Blend well with mixer until creamy. Set aside.
Mix all ingredients togther. Bake at 350 for 35 - 45 minutes.
Mix first four ingredients to form paste, then add dry ingredients and then vinegar. Bake 30 to 35 minutes at 350°. Split two round pans into 4 layers.
In a bowl, beat together cheeses, curry powder, dry sherry and salt. Spread mixture	1/2-inch thick on a serving dish. Cover and chill until firm. At serving time, spread top with chutney and sprinkle with finely chopped green onion. Serve with bland crackers. Serves 18.
Combine first eight ingredients. Form into balls and place in 9 x 13-inch pan. Combine soup mix, water and tomato sauce and pour over meatballs. Cover and bake 40 minutes at 350°. Uncover. Top with cheese. Bake 10 minutes more. Serve over rice or mashed potatoes.
Cut corn from cob and scrape cob. Put in heavy pan. Add some bacon grease and a small chunk of butter. Add enough water to keep from sticking. Bring corn to a	boil and add salt and sugar to taste. Cook down to desired consistency.
Combine eggs, oil, flour, sugar, cinnamon and vanilla in a large bowl. Stir in apples, nuts and raisins. Pour in a greased loaf pan. Bake at 375° for 1 hour or until done.
Put cream cheese, Velveeta and pecans in mixing bowl. Place 2 squares of waxed paper on table, flat. Sprinkle paprika heavily on wax paper (all over). With your hands, thoroughly mix the cheese and pecans until thoroughly blended. Dash in the Tabasco sauce (about 1/2 bottle) and mix well.
For filling, combine sugar, cornstarch and salt in medium saucepan. Stir in water and add 3 cups blueberries. Cook and stir on medium heat until mixture thickens and begins to boil. Remove from heat. Cool slightly. Place remaining 2 cups blueberries in pie pan lined with pastry. Stir butter and lemon juice into cooked berry mixture. Spoon over fresh berries in crust. Cover pie with gashed top crust. Bake at 425° for 30 to 40 minutes.
To 3 cups of whole large hulled berries, add 1/2 cup sugar. Let stand 1 hour. Cut remaining berries in pieces. Put in a small saucepan and add 3/4 cup of water. Simmer 3 to 4 minutes. Combine the cornstarch and 1 cup sugar. Mix well. Add to simmering berries. Cook until mixture is thick and clear, stirring constantly. Remove from heat. Add lemon juice and 3 drops red food coloring. Cool. Stand whole berries, cut side down, in pie crust. Cover with cooled sauce. Chill thoroughly. Decorate with border of sweetened whipped cream.
Mix pudding and milk together with electric mixer about 2 minutes. Fold Cool Whip into pudding mixture. Set aside. Line bottom of pan with whole graham crackers. Put a layer of pudding mixture on top, then repeat layering. Finish with layer of crackers on top. Ice with chocolate icing and refrigerate.
In saucepan mix soup, milk, cheese, garlic powder, pepper, broccoli and carrots. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender-crisp, stirring occasionally. Add macaroni and chicken. Heat through.
Mix Eagle Brand milk	and ReaLemon juice until thick. Blend in Cool Whip. Cut mandarin orange slices into chunks; mix in with rest	of ingredients. Add pecans if wanted.	Put in pie shell and chill before serving.
Beat eggs and sugar until fluffy. Stir in pineapple. Add flour which has been sifted with baking powder. Mix well. Bake in 9 x 13-inch greased and floured pan at 350° for 30 to 35 minutes.
1. Pierce roast with garlic. Put as much or as little as you want. Sprinkle lightly w/ cumin and lemon pepper. 2. Slow cook roast in oven until done. I cook it at 250°. Check temp with a meat thermometer. Takes appx 6-8 hrs to cook. 3. When done trim fat and shread meat into crockpot. Add remaining ingredients and cook in crockpot several hrs. As with American chili there are many variables. You can make this as hot or as mild as you want depending on heat of salsa and green chilies. 4. If your Chili Verde is too thick add more chicken broth and if too thin add cornstarch and water mixture.
Cut steak into small pieces. Brown in margarine. Add onion, soup and a soup can of water. Cook slowly until tender, 1 to 2 hours. Add water as necessary. Add sour cream and heat for 5 minutes. Serve over noodles.
Put 1 tablespoon of oil in skillet and brown ground beef. Cook with onions and pepper until done. Drain part of grease off. Add 1/2 of both cheeses and all other ingredients. Put in casserole dish and top with balance of cheese. Heat in oven about 45 minutes at 375° before serving. Serves 6 big appetites.
Mix sour cream and taco seasoning together, set aside. Spread beans in bottom of 8 x 8 x 2-inch dish. Cover with sour cream mixture, followed by a layer of each: guacamole, lettuce, tomato and olives. Sprinkle cheese over top. Serve cold with tortilla chips for dippers.
Mix all ingredients together. Bake in 2 large empty fruit cans (tin cans). Grease well. Bake at 350° for 1 hour. Good to eat with cream cheese.
Pound flank steak and season with salt, pepper and crushed garlic. Evenly spread bread crumbs and mushrooms over the steak. Roll the steak with seasonings toward the center and secure with string or toothpicks. Place the steak in a medium or large pot and completely cover with the spaghetti sauce. Simmer for 40 to 50 minutes.
Combine sugar and spices; add 1 cup cider and heat until sugar dissolves. Add remaining cider and orange juice concentrate. Chill.
Take onion, carrots, celery, green pepper and put into blender to liquify. Heat olive oil in large pot. Brown garlic in oil and then discard garlic. Stir in tomato sauce, tomato paste and 16 ounces of water and contents of blender. Add spices and simmer 3 hours. Serve on spaghetti. (Italian sausage, hamburger or lean pork can be added, but cook in another pot first to get rid of excess grease.)
Mix apples and sugar. Let stand 1/2 hour. Separate eggs. Beat yolks; beat whites until stiff. Fold yolks into whites. Fold in oil and let mixture set while you mix dry ingredients.
Mix all ingredients together. Place in airtight container. Add 1/4 cup of mixture to a cup of boiling water for each serving.
Mix all the ingredients together and place into an 8 x 8-inch greased baking dish. Bake at 325° for 40 minutes.
Cream the butter and sugar, beating well. Add egg yolks, one at a time. Dissolve soda in buttermilk. Add, alternating with flour. Beat egg whites; fold in. Bake in greased and floured pans at 350° for 30 minutes.
Combine cake mix and oleo. Mix until crumbly. Reserve 2/3 cup for topping. Add brown sugar and cinnamon to the reserved topping and mix well. Add chopped nuts, if desired.
In a large nonstick casserole, combine rice, chicken bouillon and mushrooms. Place chicken on top. Sprinkle dry onion soup over top. Cover with aluminum foil and bake at 350° for 1 1/2 hours.
Saute chicken breast in butter. Add cream of chicken or cream of mushroom soup and sour cream. Stir in chopped mushrooms and jalapeno peppers to taste.
Prepare biscuit mix as directed on package for rolled biscuits on lightly floured surface. Knead dough 10 times. Roll 10 x 6-inch rectangle. Cut into 2-inch squares. Cut each square in half diagonally. Dip into margarine. Coat with Parmesan cheese. Place on greased cookie sheet. Bake 6 to 8 minutes or until lightly browned.
Mix water, sugar, jello and cornstarch together. Cook until clear, then boil 3 minutes. Cool. Pour over quartered berries in baked crust. Top with Cool Whip.