HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large frypan, put olive oil to cover pan. Heat pan first. Put fresh rosemary in first and then pork chops. Cook hot and then sprinkle wine to cool pan down. Move chops around so they don't stick. Repeat many times. Heat up. Cool down with wine. Turn over. Should be caramel color on chops. Cook until white inside. Serves 4 to 6. Temperature: Medium-high. Cooking Time: 35 minutes.
Saute onion and garlic in oil. Add broths, tomato sauce, cumin, chili powder, jalapenos and Worcestershire. Bring to a boil, cover and simmer for 1 hour. Add chicken and tomatoes. Cook 15 minutes. Cut corn tortillas in narrow strips. Fry crisp. Place a few tortilla strips in the bottom of each bowl. Fill with hot soup. Top with more chips and shredded cheese. (Optional - squeeze fresh lime juice on top.) Avocado slices may be served with this soup.
In a skillet, saute the red pepper and onion in butter until tender. Add the soup, milk, worcestershire sauce and hot pepper sauce; stir until smooth. Stir in the green beans and water chestnuts. Transfer to an ungreased 1 1/2 qt. baking dish. Sprinkle with cheese. Bake, uncovered at 350° for 15 minutes or until heated through and cheese is melted.
Cook onion, garlic and curry powder in butter until onion is tender. Stir in soup, milk, shrimp and peas. Cook over low heat for 5 minutes; stir frequently. Serve over rice. Serve with fruit salad.
Soften bread crumbs in milk. Combine remaining ingredients. Shape into a loaf. Bake at 350° for 1 hour.
Place minced onion in a small amount of water for 5 minutes. Drain. Mix with cream cheese and potted meat. Chill. When ready to serve, spread on party rye or crackers.
Cream margarine and sugar. Add eggs, one at a time, and beat. Combine milk and flavoring. Add flour alternately with milk, beginning and ending with flour. Fold in coconut.
Place all ingredients, except pork loin, in a saucepan and bring to a low boil, stirring until sugar is melted and ingredients are blended. Use caution since this boils over easily. Let cool. Reserve 1/3 cup of the marinade and refrigerate. Marinate pork for no less than 4 hours; overnight works best.
Mix syrup, oleo and boiling water. Slowly add sugar and milk. Mix until well blended. Makes 1 1/4 cups.
Blend or process the bananas, strawberries and mineral water on medium speed until smooth. Pour into 2 chilled glasses.
Whip together lemon juice and Eagle Brand milk. Whip cream and sugar. Add flavorings. Mix well with milk mixture. Pour into baked pie crust. Refrigerate. Very, very good.
Put ingredients in bowl in order given. Mix well. Bake in a 9 x 9-inch pan at 350°.
Brown sausage; drain off fat. Separate crescent rolls and place into ungreased 12-inch dish. Press together making bottom crust and sides. Spoon sausage over the crust. Sprinkle with potatoes. Top with cheese. Beat together eggs, milk, salt and pepper. Pour over crust. Sprinkle Parmesan cheese. Bake at 375° for 25 to 30 minutes. Makes 6 to 8 servings.
Mix ingredients in a large skillet. Stir over medium-high heat until ingredients form a soft ball. Remove from skillet and knead the dough until pliable and has an even consistency. Store in an airtight container. Gallon size Ziploc bags work well; will keep for months.
Heat water to boiling. Melt margarine in hot water. Add flour and salt all at once and stir until mixture leaves sides of pan. Remove from heat; add eggs one at a time, beating well after each. Drop by spoonfuls on a greased cooking sheet. Bake at 400° for 40 to 45 minutes.
Place tea bags in water; brew 5 to 10 minutes. Remove tea bags. Add all other ingredients. Bring to a boil and let simmer for at least 15 minutes.
Cream butter, sugar and brown sugar in a large mixing bowl. Add quick-cooking oats. Mix well; press into a 2-quart utility dish. Bake at 350° for 15 minutes until slightly firm to touch. Place chocolate morsels and peanut butter in a double boiler over boiling water. Stir until melted. Spread melted chocolate mixture over warm oat mixture. Cool. Cut into squares.
Pour all ingredients into an electric ice cream freezer. Add milk to fill line; freeze as usual. Fresh fruit may be pureed and added.
In Dutch oven, thoroughly brown meat in 2 tablespoons hot shortening, turning often. Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1 1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves. Add vegetables. Cover and cook 30 to 45 minutes, or until vegetables are tender. Serves 6 to 8.
Cook spaghetti; drain. In medium skillet, heat margarine with garlic. Add carrots, zucchini and onions. Cook and stir until vegetables are tender.
Brown sausage. Drain. Pour sausage in a large bowl. Cool completely. Add cheese, Bisquick and water. Mix well until blended. Roll into 1-inch balls or patties. Bake at 400° until puffed and golden brown. Bake about 12 to 15 minutes.
Blend refried beans with taco mix. Spread in 9-inch pie plate. Mash avocados and combine with sour cream and lemon juice. Spread mixture over beans. Sprinkle with cheese, tomatoes, chilies, olives and green onions.
Cream sugar, oleo, crisco. Add salt, vanilla, milk and flour. Beat high speed 12 minutes.
Peel and cut up the potatoes. Add water to cover and boil until tender. When cooked, mash potatoes with a potato masher. Cook bacon until brown, then add onions. When the onions are brown, place bacon, onions and potatoes in large pot (12 quart) and combine the mixture. Add tomato juice, tomatoes and ketchup and bring to a boil. Add Worcestershire sauce, hot sauce, salt and pepper. Simmer for 30 minutes. Add fish and bring to a rolling boil. Turn down the heat and let simmer.
Put sugar, corn syrup, 1 cup cream and butter together. Stir and cook to a vigorous boil. Gradually add the other cup of cream. Do not allow the mixture to stop boiling while cream is being added. Cook until thermometer reads 250°, stirring gently. Without a thermometer, cook to hard ball stage. Remove from fire; add chocolate, nuts and vanilla. Beat until chocolate is melted.
Heat oven to 400°. Grease round layer pan, 9 x 1 1/2-inches or square pan, 8 x 8 x 2-inches. Prepare topping. Mix baking mix, sugar, egg and water. Beat vigorously 30 seconds. Stir in apples. Spread batter in pan. Sprinkle with topping. Bake until wooden pick inserted in center comes out clean, 20 to 25 minutes. Refrigerate any remaining coffee cake.
Combine first five ingredients in top of double boiler. Beat 1 minute, then place over boiling water and beat constantly for 4 minutes. Remove from boiling water, beat 1 minute more while you add vanilla. Spread on cake.
Steam broccoli stems for 10 minutes, then put in bottom of casserole. Fry sausage very little and pour off grease. Alternate broccoli tops, sausage, onion and cheese in casserole with soup. Put croutons on top and pour on butter. Bake at 350° for 1 hour.
Mix together. Put into a greased and floured Bundt or angel food pan and bake for 1 hour at 350°.
Sift flour and powder together in a bowl, set aside. Cream butter and shortening. Gradually add sugar while beating. Beat until light. Add eggs, one at a time, beating well. Beat until light and fluffy. Add vanilla and lemon, mix well. Add dry ingredients, alternately with milk. Mix well. Spoon batter into a greased tube pan. Place in cold oven. Turn on oven and bake at 350° for 1 1/2 hours, or until done.
Mix together eggs, sugar and oil. Add flour, cinnamon, baking soda, baking powder and vanilla. Mix. Stir in pineapple, zucchini and walnuts. Pour into greased loaf pans. Bake at 350° for 1 hour. Makes 3 small or 1 large and 1 small loaf.
Combine all ingredients, except oil and cheese, and mix well. Divide batter into 4 patties.
Mix ingredients (except egg white and almonds) together well. Pour in a 9 x 13-inch pan. Beat egg white. Pour over top. Place sliced almonds on top. Bake at 350° for 25 minutes. Cut into squares.
First beat egg whites until thick. Next add salt, sugar, cream of tartar and vanilla, then spoon out on greased cookie sheet. Bake at 325° for 15 to 25 minutes or until they start turning a little brown.
Saute bacon, green pepper, onion and mushrooms 5 minutes. Add ground beef and cook until brown. Add salt and pepper to taste. Add tomatoes (break up). Combine with spaghetti. Pour into large baking dish and bake 30 minutes at 350°. Top with cheese, if desired.
Cream butter and sugar, then add egg yolks one at a time and beat. Mix milk and buttermilk together. Take 1/3 cup out. Add soda to 1/3 cup of milk. Add flour and milk to mixture. Add flavorings. Fold in beaten egg whites. Bake at 350° for 30 to 40 minutes.
Soften cheese; add onions and Worcestershire sauce. Work 1 package of beef into mixture. Roll into ball, then in other beef. Cool 4 hours. Serve with Wheat Thins or Triscuits crackers.
Mix 2 tablespoons milk into peanut butter in a large bowl. Gently stir in whipped topping. Pour 2 cups milk into a large bowl. Add the pudding mix. Beat with wire whisk 1 to 2 minutes or until well blended. Spoon whipped topping mixture and pudding alternately into glasses. Refrigerate 1 hour. Makes 6 servings.
Combine Raisin Bran and milk. Let stand until mixture is moistened. Add egg and shortening. Beat well, then add flour, baking powder, salt and sugar, stirring only until combined. Fill greased muffin tins 2/3 full. Bake at 400° for 30 minutes.
Melt margarine; add	sugar,	syrup and salt. Stir constantly until sugar is dissolved. Let boil over low heat 5 minutes; do not stir. Remove from heat; add soda and flavoring. Stir real good; this will be foamy. Pour over corn and mix real good. Bake in 250° oven for 1 hour, stirring every 15 minutes. Let cool and break apart.
Dissolve gelatin in boiling water. Mix cheese and pineapple together; then add all ingredients to gelatin mixture and congeal. Yields 10 servings.
Pour gelatin into a bowl. Add water and stir until dissolved. Spray pizza pan and pour in gelatin mixture. Refrigerate about 3 hours.
Heat sugar, water and cornstarch until clear, stirring all the time. Add jello. Cool. Clean and halve strawberries. Fold into cooled jello mixture. Spoon into pie crust and refrigerate until set. Serve topped with Cool Whip.
Combine all ingredients except butter and stuffing mix. In a large bowl, mix thoroughly and then spoon into a 13 x 9-inch casserole dish, lightly buttered. Combine stuffing mix and butter and sprinkle on top. Bake 1 hour at 350° or until bubbly and brown. May be made ahead and stored covered in refrigerator.
Fold together the sour cream, cream cheese, chilies, olives, onions and garlic powder. Smear on flour tortillas and roll into a log. Cover individually with foil and refrigerate overnight to set. Cut into pinwheels or 2-inch sections. For variation, layer tortillas and cut into wedges.
Soften cream cheese to room temperature. Blend with 1/2 cup sugar until creamy. Add vanilla and eggs; blend well. Place vanilla cookie into paper muffin cup. Place into muffin pan. Spoon cream cheese mixture into cups. Bake for 25 minutes at 325°. Top with cherries, peaches or strawberries.
Brush liquid smoke on brisket and sprinkle with salt and pepper. Soak overnight in cold coffee and wine. Add onion and bay leaves. Bake in a covered roaster or roasting bag for 5 to 6 hours at 300°, fat side up. Remove fat after 4 hours and drizzle with barbecue sauce. Slice across grain and add more sauce, if desired. Keep in low oven (200° to 250°) until ready to serve.
Add milk to onion mix to make 1/2 cup milk; mix. Heap onto tablespoon, forming into a ball. Drop into deep, hot fat and fry until golden brown.
In a small mixing bowl, cream butter; add 1/3 of the sugar and beat well. Add egg, vanilla, salt and cream; beat until smooth. Gradually add remaining sugar, beating until smooth. If frosting is too thick, additional cream may be added.
Preheat oven to 350°. Combine flour with seasonings. Layer macaroni, cheese and flour mixture in alternate layers in a baking dish until all are used. Pour milk over all and top with crushed cracker crumbs, if desired. Bake about 45 minutes or until golden brown on top.
Preheat oven to 350°. Mix all ingredients in order listed. Pour into lightly floured Bundt pan. Bake 1 hour. Remove from oven to rack. Cool completely.
In bottom of dish, put the lime jello, 1 cup hot water and 1 cup crushed pineapple. Let this set.
Wash chicken; remove skin and dip chicken in beaten egg. Place chicken in crushed potato chips and press both sides so chicken is evenly covered. Place chicken in pan after putting a little oil in pan. Bake at 350° for 1 hour. Makes 5 servings. Good with Easy Potato Bake.
Preheat oven to 425°. Grease and sprinkle cornmeal in an 8-inch baking pan or skillet. Combine all ingredients in bowl, mixing well. Pour into pan or skillet and bake 25 to 30 minutes until golden brown.
Mix the first 5 ingredients and place in a large roaster or foil turkey pan. Pour oleo and taco mix over mixture and bake in 250° oven for 45 to 55 minutes. Stir every 15 minutes. Cool and store in airtight containers.
Use a heavy saucepan large enough to hold all ingredients. Brown beef in the pan. Drain. Add package of beefy-onion soup to one cup of hot water in a small saucepan, then add this to the beef. Add the tomato soup. Peel and dice potatoes and onions to suit. Add all vegetables, salt and pepper to suit. Cook until done.
Preheat oven to 350°. Grease bottom of 13 x 9 x 2-inch baking pan. Melt butter in saucepan over low heat. Remove from heat. Stir in remaining ingredients (sugar, honey, egg, flour, soda, cinnamon, salt, oats, coconut and nuts). This mixture will be thick. Press in prepared pan. Bake 20 minutes. Cool in pan. Cut into 32 bars.
Saute ground meat, onion, salt and pepper. Simmer with cover on. Cook until meat turns white. Add water and bring to boil. Add garlic powder, red pepper, paprika, Italian spice mix, chili blend, tomato sauce, cream of mushroom soup and cheese soup. Simmer for at least 30 minutes to 1 hour. Makes large amount. Can be divided and frozen.
Combine all ingredients except buns. Spread mixture between buns. Wrap each in foil. Place on baking sheet. Heat at 250° to 300° for 30 minutes. Serve warm. Makes 10 servings.
Mix dry ingredients with shortening until it looks a coarse meal. Add warm water and knead dough well. Divide into 12 small balls. Roll into very thin circles. Cook on hot griddle until done on both sides.
Peel and cube cooked potatoes. Add chopped onion, pickles and egg whites. In a coffee mug, add egg yolks, pickles and juice (about 1/8 cup) and finish filling mug with mayonnaise (about 3/4 cup). Pour to consistency over other ingredients.
Brown meat with salt, pepper and onion; add tomato paste, water and spaghetti sauce mix and simmer 10 to 15 minutes. In a greased 13 x 9 x 2-inch baking pan, alternate layers of meat sauce, Cheddar cheese, noodles and Mozzarella cheese until all ingredients have been used. Bake at 400° for 30 minutes. Cool 10 minutes before serving.
Crush garlic and salt in a mortar and pestle or small bowl until a paste forms. Stir in remaining ingredients. Cover and refrigerate for 1 hour.
Have cooked rice ready. Have onion, parsley, bell pepper, celery, green onions and garlic chopped and ready.
Using a rolling pin, crush pretzels between waxed paper. Mix together pretzels, margarine and 3 tablespoons of sugar. Pat into a 9 x 13-inch pan. Bake for 8 minutes at 400°. Let cool completely.
Brown and strain meat. Stir in next 5 ingredients. Pour into an 8 x 12-inch baking dish. Prepare corn muffin mix according to package directions except add 1/2 can onions. Spoon around outer edges of casserole. Bake, uncovered, at 400° for 20 minutes. Top corn bread with Cheddar cheese and remaining onions. Bake for 2 to 3 minutes.
In medium skillet, saute butter and chicken livers for 2 minutes. Add onion and apple and stir for 5 minutes until apple softens. Stir in brandy and cream. Transfer mixture to blender and blend 2 to 3 minutes or until smooth. Refrigerate this mixture for 1 hour.
Boil the rice in the water for about 25 minutes until soft. Gradually add the cream and flavor with salt. This method makes a lighter pudding and it is less likely to burn on to the saucepan. Serve with a lump of butter, cinnamon and sugar.
In skillet mix hamburger, onion, green pepper, salt, pepper, chili powder and sugar. Let hamburger brown with all these ingredients. Add tomato ketchup and let simmer 30 to 45 minutes.
Spread refried beans on serving dish, mix sour cream and taco mix. Spread on top of beans. Top with lettuce, tomatoes, cheese, and peppers.
Beat flour, baking powder, soda, pudding, butter and egg for 2 minutes at medium speed, then pour into 8-inch deep dish or 10 pie pan. Drain the can of peaches, saving juice. Put peaches on top of mixture in pan. Beat cream cheese, sugar and peach juice. Spoon onto the top of peaches within 1 of edge. Mix 1 Tbsp. sugar and cinnamon, sprinkle over cheese mixture. Bake 350° for 30-35 minutes until crust is golden brown - filling appears soft. Keep refrigerated.
Combine cream cheese, mayonnaise and package of Good Seasons. Mix well and spread mixture on bread and top with a cucumber. Refrigerate a couple of hours before serving. Sprinkle with paprika.
Brown ground beef mix in seasoning package. Drain very well. Break up chips and toss all ingredients together. Pour dressing over salad and mix well. Serve immediately.
Dissolve Jell-O in 2 cups boiling water. Add 1 cup cold water and pie filling. Mix well and pour into 9 x 13-inch pan. Chill until set. Spread Dream Whip over top of set Jell-O.
Sift together flour, soda, cream of tartar and salt. Cream brown sugar and butter; add eggs and vanilla. Add to flour mixture. Make an oblong loaf of this mixture; wrap it in wax paper and freeze. Then cut it thin and bake 10-12 minutes, until brown, at 350°.
Wash cucumbers, any size. If they are solid, 2 gallons. Make a brine of 2 cups salt to 1 gallon water; boil and pour over cucumbers in a stone jar. Weigh down; let stand 7 days. Drain; wash and cut into chunks. For next 3 days, make a solution daily of 1 tablespoon powdered alum. Pour over cucumbers which have been drained and old liquid discarded. On 4th morning, heat 6 cups white vinegar, 5 cups sugar, 1/3 cup pickling spices and 1 tablespoon celery seed (may tie spices in a cloth). Heat to boiling and pour over pickles. On 5th morning, drain liquid into a pan. Add 1 cup sugar. Reheat. Pour over pickles. On 6th morning, drain in pan. Add 1 cup sugar. Pack pickles into sterilized jars and fill to within 1/2-inch of top of jar with boiling liquid. Seal at once.
Boil all ingredients, except mangoes. Add mangoes when mixture is cool. Store in jars and refrigerate.
Drain vegetables; mix with celery and onions, add salt and pepper. Heat vinegar and sugar; pour over vegetables. Refrigerate until well chilled before eating.
Mix eggs, oil, salt and pepper together. Add flour and about 3/4 cup water. Work dough until you can roll it easily. Do not have it stiff. Roll as thin as possible. Cover with dishcloth and let sit overnight. Put chicken broth in a large pot. Let come to hard boil and begin to put in dough cut in small pieces, keeping dough covered. Boil until pastry is done. If broth gets too low, add water so pastry doesn't become dry. With a big spoon occasionally lift pastry from bottom to top.
Cook green pepper and onion in butter until glossy. Combine soup and milk. To 3/4 of the soup mixture, add rice and tuna. Place in a casserole. Top with deviled eggs and refrigerate.
Heat oven to 350°. Stir peanut butter, sugar, eggs and vanilla in a bowl until blended. It will be sticky. Roll into 1 1/4-inch balls. Then roll in sugar and place on cookie sheets about 1 1/2 inches apart. Bake 12 to 14 minutes until cookies look dry and tops are cracked. Remove from oven and immediately press chocolate kiss in center of each. Cool on cookie sheets.
Mix dry ingredients; beat eggs and oil together. Beat in dry ingredients. Stir in carrots. Can bake in a Bundt pan at 350° for 1 hour or in a 9 x 13-inch pan for 45 minutes.
Grease a 1 1/2-quart casserole dish. Drain corn. Put in casserole dish. Add rest of ingredients. Bake at 350° for 1 hour or until set. If you want a little more custard, add 2 extra eggs, slightly beaten, and 1 more cup of milk.
Whiz the cheese in a Waring-type blender. After several seconds, add picante sauce, enough to both taste and color. Serve with corn chips or on lettuce (tomato optional) as a salad.
Mix flour, cornmeal, baking soda, pepper, garlic salt and egg. Slowly add milk to make a thick, smooth batter. Try not to make it too runny. Use less milk if you need to. Cut onions into rings. Prepare oil by heating to frying temperature. Dip onions into batter and put immediately into oil. If oil is hot, the rings will start frying immediately. Let the rings fry until golden brown. Remove and place on paper towel to drain. Serve with catsup or barbecue sauce. Serves 6 to 8.
Combine yeast, 1/2 cup warm water and sugar. Combine 2 cups warm water and flour. Stir all together and put in quart jar. Let stand 8 hours then refrigerate 3 to 8 days before using.
Heat oven to 400°. Beat egg in a medium-size bowl. Add beef, catsup, onion, Worcestershire, bread crumbs, pepper sauce, 1/2 teaspoon oregano, 1 teaspoon salt and 1/4 teaspoon pepper. Mix thoroughly with a fork. Pat meat evenly in a 12-inch pizza pan. Bake 7 minutes or longer until no longer pink. Spread marinara sauce over meat. Sprinkle with 1/2 teaspoon oregano, 1/4 teaspoon salt and 1/8 teaspoon pepper. Top with Mozzarella and Parmesan. Arrange green pepper, mushrooms and pepperoni on top of cheese. Bake 10 minutes or until cheese is melted. Broil 3 minutes until cheese is bubbly. Serve in wedges. Makes 4 servings.
Variation: Eliminate tomato sauce, use a little more oil to coat potatoes and add oregano and green pepper rings.
Mix sugar, margarine, milk and dates in saucepan; cook until thick or makes a ball in cold water. Beat until it begins to get thicker. Add pecans and beat some more. When it gets so thick you cannot beat it, put in a damp cloth and roll it up. Let set for at least 2 hours, then slice into pieces.
Preheat oven to 375°. Cream the margarine and sugar. Add eggs and stir. Add sweet potatoes and mix well. Stir in milk, vanilla and salt, making sure all ingredients are thoroughly mixed. Pour into pie shell and bake 40 minutes. (If using a commercial frozen pie shell, use a 9-inch deep dish.)
Beat together margarine, sugars and eggs until creamy. Then add salt and flour, coconut, chocolate chips and pecans. Pour in two 9-inch cake pans, greased and floured. Bake at 350° for 20 to 30 minutes. Let cool and sprinkle with powdered sugar or leave plain.
Cut each apple lengthwise in half and remove core. Arrange apple halves cut side up in 12 x 8-inch baking dish.
Mix together: sugar, flour, cocoa, salt and soda. Add vinegar, vanilla, salad oil and cold water. Bake in a 9 x 9-inch pan in a 350° oven for 25 minutes.
Boil the sugar, butter, milk and peanut butter for 1 1/2 minutes. Remove from heat and add cocoa, vanilla and oats. Drop on waxed paper.
Toss cheese in flour. Combine 3/4 cup cheese, 1/2 c. almonds and remaining ingredients, except pastry. Mix well. Roll pastry into 15-inch square. Fit pastry into 11 3/4 x 7 1/2-inch baking dish. Trim 1-inch beyond edge. Fill with turkey mixture. Top with remaining cheese and almonds. Bake 30 to 35 minutes at 400°.
Combine gelatin, sweetener, salt, cinnamon and nutmeg. Stir in milk, egg yolks and yams. Mix well. Cook 10 minutes. Chill. Beat egg whites until stiff. Stir in Sweet 'N Low. Fold into gelatin mixture. Pour into pie shell. Chill.
Cut top from peppers; remove seeds. Brown meat in skillet; stir in garlic salt and salt. Add 1/2 cup of tomatoes and the cereal. Fill each pepper with 1/2 cup meat mixture. Place in a greased shallow baking dish. Pour on remaining tomatoes. Top with cheese. Bake at 375° for 25 minutes. Makes 4 servings.
Spread 1 teaspoon of refried beans on each tortilla chip. Top with 1 teaspoon of cheese and one olive slice. Place 8 in circle on paper plate. Heat on full power for 30 to 60 seconds, or until cheese is melted. Serve warm. Repeat with remaining chips.