HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chops in shortening; remove. In the drippings, brown lightly the onion, green pepper and pineapple chunks. Remove; return chops to the skillet and cover with onion, green pepper and pineapple. Mix the sauce (brown sugar, pineapple juice, vinegar, catsup and oregano) and pour over all. Cover; simmer for 1 1/2 hours.
*If plum tomatoes aren't in season, you can use 28 ounce can of whole tomatoes.
Layer all in long pan. Bake at 350° for 30 to 45 minutes.
Scour flounder on both sides. Place fish in a 9 x 12-inch Pyrex dish. Sprinkle liberally with steak seasoning. Rub in seasoning vigorously. Place flounder in dish brown side up. Melt margarine in cup; add 1/2 teaspoon lemon juice and Worcestershire to margarine and stir. Pour margarine concoction over flounder. Slice bell pepper and onion and lay on top of flounder. Cover with Saran Wrap. Cook for 11 minutes at Full power.
Take knife and spread cream cheese on bottom of dinner plate. Top with chili and cover with cheese. Microwave until cheese is melted and bubbly. Turn plate occasionally while heating. Serve with corn chips or your favorite dipping chip.
Chill all above. Mix in punch bowl. Add red food coloring as desired. Stir. Add ice and orange and lemon slices.
Pour cranberry juice into punch bowl. Add orange drink. Float raspberry sherbet on top. Makes 9 (1 cup) servings.
Place the bananas and milk in an electric blender, cover and blend. When the bananas and milk are thoroughly blended, add the soda and stir. Pour into 4 (8 ounce) glasses.
Heat milk, sugar and butter and bring to boil. After first bubbles, cook for 6 minutes. Add the other ingredients and stir until dissolved. Pour into 2 greased 13 x 9-inch Pyrex pans and allow to harden.
Reserve one cup of strawberries for glaze. Use remaining berries to line the pie shell. Simmer the one cup of berries, water and cornstarch. Add sugar. Cook again, stirring constantly, until syrup is thick and clear. Chill well. Decorate with border of sweetened, whipped cream.
Preheat oven to 350°. Coat inside of 2 1/2-quart souffle dish with nonstick vegetable oil cooking spray. Separate eggs, placing yolks in small bowl and whites in large bowl. Let whites come to room temperature. Place milk, flour and chili powder in 2-cup jar with tight-fitting lid; shake until smooth. Pour into medium size saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Remove from heat; mix in cheese until melted. Stir in chilies, ham and egg yolks.
Remove bone and skin from chicken, cut into chunks, heat broth, soup, salt and pepper to boiling point. Thicken with flour, mix to a smooth paste with water. Boil until thick like gravy. Arrange half of chicken and eggs in greased 13 x 9 x 2 dish filling 1/2 full. Add 1/2 liquid, top with 1/2 of pastry strips. Brown in 450° oven. top with remaining chicken, eggs and liquid. Cover with remaining pastry strips and bake at 350° oven for 40 minutes longer. Yields: 10 to 12 servings.
You will also need 1 plastic flowerpot, 7-inches high x 8-inches diameter, plastic or silk flowers to decorate cake and plastic garden trowel to serve.
Melt coating. Mix slightly with cereal mixture. Pour on wax paper. Cool and break into pieces.
Put milk, margarine and sugar in large saucepan, bring to a boil. Boil 1 minute. Add peanut butter, oats, vanilla, cocoa and oil; blend well. Spoon onto wax paper.
Combine ingredients (keeping out 1/2 of whipping cream) in saucepan. Bring to a boil and add other half of whipping cream. Cook to the soft ball stage. Dump over popcorn and form into balls.
Slowly add sugar to well beaten eggs, beating until light and fluffy. Add sifted dry ingredients. Beat until smooth. Add dates, vanilla and nuts. Pour into 9 x 13-inch pan; bake at 350° for about 30 minutes. While warm, cut into bars and sprinkle with powdered sugar.
Melt chocolate. Add oil, sugars, eggs and vanilla, mixing well. Add dry ingredients to chocolate mixture. Spread in a well-greased pan. Bake 30 minutes at 350° in a 13 x 9-inch greased pan.
Preheat oven to 400°. Spray muffin cups with no-stick spray. Combine in large bowl the all-purpose flour, whole wheat flour, brown sugar, baking powder and cinnamon.
Soften cream cheese; add rest of ingredients and mix well. Serve as dip, spread on crackers or use as filling in small cream puffs.
Place steak in freezer for about 1 hour. Remove and cut into 1/8-inch slices. Heat oil in skillet. Add garlic, salt, ginger and pepper. Saute until garlic is golden. Add steak slices and brown lightly; remove. Add green peppers and onion. Saute 3 minutes.
Saute onions in butter. Mix soup, sour cream, seasonings and onion. Mix potatoes, half of cheese and soup mixture. Put in 3-quart flat casserole dish. Bake 20 minutes at 350°. Sprinkle remaining cheese on top. Continue baking 30 minutes or until medium brown.
Mix the first five ingredients with juices together. Add the fresh strawberries and bananas, sliced. Needs a lot of strawberries and bananas.
Combine first 5 ingredients in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in almond extract, pineapple, almonds and banana.
Prepare Baked Croutons. Rub large salad bowl with cut clove of garlic. Allow a few small pieces of garlic to remain in bowl, if desired. Mix together oil, Worcestershire sauce, salt, mustard and pepper in bowl. Toss with romaine until leaves glisten. Squeeze lemon over salad; toss. Sprinkle croutons and cheese over salad, toss and serve immediately.
Cook macaroni and drain. Combine melted margarine, flour, salt and mustard. Add milk and heat slowly, stirring, until sauce thickens. Add cheese; stir and continue to heat until cheese melts. Combine macaroni and cheese sauce in a casserole. Top with bread crumbs.
Put all ingredients into blender and puree. Yields 3/8 cup (5 calories per serving).
Cut cheese into pieces. Put in microwave-safe dish. Add tomatoes and jalapenos (if desired). Microwave on High, stirring occasionally, until fuffly melted. Serve with favorite tortilla chips.
Combine all ingredients and pour in a microwave-safe dish. Cover and cook on 100% power (High) for 5 to 7 minutes or until heated thoroughly. Stir before serving. Makes 4 servings.
Grease a muffin tin for 12. Beat egg and milk, buttermilk, oil, and margarine; mix well. Add sugar, flour, and cornmeal and mix well.
Brown hamburger and onion. Add tomato soup, seasonings and olives. Mix well. Turn off heat and add cheese. Put on half buns and bake on cookie sheet for about 15 minutes at 375° until cheese is melted.
Combine broth, vinegar and chilies. Bring to a boil. Remove from heat and let chilies soak 5 to 10 minutes until soft. In blender, combine ingredients and blend until pureed.
Cook beef and sausage with onions and green pepper and brown. Add remaining ingredients and simmer sauce for about 2 or 3 hours. Serve over spaghetti.
Put sugar, margarine, salt and milk in pan on stove top. Bring to boil for 12 minutes. Remove from heat. Add chocolate chips, one bag at a time, then add Marshmallow Creme. Beat with mixer for 2 minutes. Pour into greased lipped cookie sheets. Makes 5 pounds.
Mix together sugar, cornstarch and jello. Add water. Cook over medium heat until mixture is thick and clear. Add food coloring. Cool. Arrange strawberries in pie shell. Pour glaze over berries. Chill in refrigerator. Serve with whipped cream.
Cook pudding with chocolate milk. Remove from heat and add cake mix. Mix in 1/2 bag of chips and nuts. Spray a 9 x 13-inch baking pan with Pam. Spread batter in pan. Top with remaining bag of chips. Bake at 350° for 30 to 35 minutes.
Place pork chops in shallow baking dish. Put 1 lemon slice on each chop, then 1 teaspoon sugar on each lemon slice. Mix ketchup with water. Pour around chops, almost to cover. Bake, uncovered, in a 350° oven for 60 to 90 minutes until done.
Cook squirrels and sausage until all meat is off of the bone. Add the next 3 ingredients after meat is off of bone and cook until all ingredients are dissolved. Add salt, pepper and garlic to suit taste. Add corn and peas and cook for 20 minutes. Thicken with corn meal, adding small amount as can be stirred in until Mulligan is thick. This will serve about 8 to 10 people.
Mix flour and salt together. Cut in shortening until it resembles coarse cornmeal. Add cold water, 1 tablespoon at a time and stir until it forms a ball. Roll out on a floured surface; press into a pie pan. If it is for a cream pie, bake at 425° for about 10 minutes or until brown. Remember to prick the bottom and sides with a fork.
Boil chicken with bay leaf and onion until done and debone. In chicken broth, boil spaghetti. While spaghetti is cooking, saute onion, celery and bell pepper in margarine. Add chicken and next 5 ingredients and simmer until spaghetti is done. Drain spaghetti and add to chicken mixture. Blend in cheese. Place in casserole, cover and bake at 350° for 30 minutes.
Soak chops in baking soda water for 2 hours. Drain meat; season with salt and pepper. Roll in flour, then brown in shortening. Place chops in baking dish; put one slice onion and pepper on each chop. Add water and cover. Bake at 350° for 1 hour or until meat is tender.
Preheat oven to 350°. Grease and flour 3 (9-inch) round cake pans.
In a large mixing bowl blend all ingredients. Pour into unbaked pie shell. Bake at 375° for 50 to 55 minutes or until inserted knife comes out clean. Miniature marshmallows may be placed in bottom of pie shell.
Cut bacon slices in half. Make 4 (4-inch) squares from triangular dough. Cut each square into 6 strips. Place each strip on a bacon half. Cut cream cheese into 24 tiny cubes. Put a cube on each dough strip. Roll up both dough and bacon jelly roll style; place seam side down on cookie sheet. Bake at 375° for 15 minutes. Makes 24.
Chop bacon in small pieces and cook on low heat for 5 minutes. Add onions, green pepper and garlic; cook until done. When almost half done, add ground beef; cook for 5 more minutes. Add Italian seasoning, tomatoes, ketchup and syrup. Simmer for 15 to 20 minutes; stir often. Cook macaroni by directions on box; drain. Put in a large mixing bowl. Add the cooled hamburger mixture; stir slightly. Salt and pepper to taste.
Brown hamburger and onion; drain. Line a 9 x 11-inch casserole dish with tortilla chips; sprinkle hamburger over chips. Mix soups and Ro-Tel in a mixing bowl; pour over hamburger and chips. Bake at 350° for 20 minutes. Sprinkle cheese and bake until melted. Serve with a tossed salad.
In a bowl, mix sugar and oil well together. Add eggs, one at a time, beating well after each egg. Mix in dry ingredients, starting with flour. Mix well. Add carrots and nuts. Pour into greased and floured 9 x 13-inch cake pan. Bake at 350° for 40 minutes. Cool. Frost with Cream Cheese Frosting.
Cream together the cream cheese, 1 egg, 4 tablespoons sugar, 1 teaspoon vanilla and cinnamon. Stir until no lumps are left. In a separate bowl beat together the corn syrup, 1 teaspoon vanilla, 3 eggs and 2 tablespoons sugar. Pour cream cheese mixture into pie shell. Level it off and spread the chopped pecans on top. Pour over the pecans the mixture from the other bowl. Bake in a preheated 375° oven for 35 minutes.
Stir Butter Buds, flour and milk together. Heat until thickened. Add onion and bouillon and cook until onion is done. Add cheese and enough potato flakes to make desired consistency. Add vegetables or meat, if used, and season to taste. Cook until thickened and cheese is melted.
In saucepan, melt butter. Blend in flour, salt and pepper. Add milk and cook and stir until thick and bubbly. Add cheese. Stir until melted. Mix cheese and prepared macaroni in 1 1/2-quart casserole dish. Bake at 350° for 35 to 40 minutes.
In large bowl, combine sour cream, brown sugar and tangerine peel. Stir in remaining ingredients and chill. Serve on salad greens, if desired. Makes 6 servings.
Mix peanuts, salt, sugar and Karo. Put microwave High for 4 minutes. Take out. Stir and microwave again 4 minutes on High. Add to this the vanilla and butter and microwave 2 minutes on High. Add the soda and stir gently until foamy. Pour onto buttered cookie sheet. Let set 30 minutes. Break and eat.
Open and combine all vegetables in mixing bowl. Add vanilla flavoring. Mix until well blended. Pour in large saucepan. Boil.
Heat the oil in a large saucepan or a cast-iron Dutch oven over medium heat. Add the sausage and cook for 2 minutes. Add onions, bell peppers and celery. Season with salt and cayenne to taste and saut for 6 to 8 minutes or until golden, wilted and soft. Add the rice and stir to coat evenly. Add the tomatoes with their juices, the garlic, bay leaves, water and thyme. Cover and cook over medium heat for about 20 minutes. Season shrimp with salt and cayenne in a mixing bowl. Add to mixture and cook for 10 minutes. Cook until rice is tender, liquid is absorbed and shrimp is pink. Remove from heat and let stand, covered, 5 minutes. Remove the bay leaves. Stir in the green onions and serve. Serves 6.
Pound chicken breasts between 2 pieces of wax paper until quite thin. Sprinkle with salt and pepper. Put a small chunk of butter, a strip of ham, a strip of cheese and a little parsley on each piece of chicken. Fold in sides and roll up like a jelly roll. Dust with flour. Dip in beaten egg. Roll in cracker crumbs. Set in refrigerator for at least 1 hour before cooking. Fry in small amount of oil, just to brown. Bake at 350° for about 45 to 60 minutes.
Whip eggs, milk, cinnamon and vanilla with whisk. Use a large glass to cut circles from bread slices. Put fruit between 2 pieces of bread (sandwich style). Dip into egg mixture. Fry in skillet with oil.
Preheat oven to 450°. Lightly grease a 2-quart casserole dish. In a mixing bowl, combine all the ingredients, except the potato chips. Pour this mixture into the casserole dish and top with the crushed potato chips. Bake for 15 minutes.
Place cucumbers and onion in a bowl. In a small bowl, mix the Miracle Whip, garlic powder, sugar and mustard; stir well, then mix well with cucumbers and onion. Let it stand for an hour in refrigerator before serving.
Beat butter and sugar until creamy; gradually add eggs and remaining ingredients. Shape dough into half circle shape and slice in 1/2-inch slices. Bake at 350° for 15 minutes.
Mix all ingredients together, except cheese. Put in 9 x 13-inch pan. Top with cheese. Bake, uncovered, for 1 hour at 350°.
Melt margarine in skillet, add chicken strips and cook until golden brown. Spoon off fat, set aside. Combine remaining ingredients in skillet, heat to boiling. Return the chicken to skillet and cook over low heat for 10 minutes, stirring often.
Cream shortening and sugar, add beaten egg. Stir in raisins and nuts. Sift dry ingredients together. Add to creamed mixture. Stir in cranberry orange relish. Pour into greased tube pan. Bake at 350 about 1 hour or until cake tests done.
Combine the first 4 ingredients and spread into a lightly buttered 9 x 12-inch casserole dish and cover with melted chocolate. Allow to cool and cut into squares.
Mix sour cream, cream cheese and taco mix together until creamy. Spread in large glass baking dish. Shred lettuce and spread on top of cheese mixture. Dice tomatoes and put on top of lettuce. If desired, add diced peppers, diced onions, shredded cheese or mushrooms. Dip with chips. It's a nice colorful dish!
Mix the cake mix, oleo or butter, 1 egg and vanilla. Spread into a 9 x 13-inch pan. Work from center and spread crust across pan. Have sides higher around edge. Beat together the cream cheese, 3 eggs and powdered sugar. Pour into crust. Bake for 30 to 45 minutes at 375°, or until brown.
Heat nonstick skillet or griddle over medium heat or electric griddle to 375°. Skillet is ready when drops of water sizzle, then evaporate.
Combine all ingredients in a large bowl and mix until well blended. Pour into lightly greased 17 x 11 3/4-inch baking sheet. Bake at 350° for 20 to 25 minutes. May be frosted while slightly warm.
Chop off and discard bony tip of chicken wing. Cut remaining piece in two. Mix all ingredients in large pot. Bring to a boil and then simmer for 30 to 40 minutes, covered. Remove wings and put in single layers in casserole dishes. Baste and brown on each side for 10 minutes.
Mix all ingredients to form a ball; top with pecans. Serve with Ritz crackers.
Preheat oven to 300°. Crumble the box of graham crackers in a mixing bowl. Add chocolate chips, milk and butter. Mix together well. Put in a greased oblong cake pan. Bake for about 20 to 30 minutes. Cool about 5 minutes. Cut into squares and serve.
Cream sugar and butter. Add eggs and vanilla and beat. Sift together the flour, cocoa and salt. Add creamy mixture and nuts to the flour mixture. Mix well. Pour into 9 x 13-inch pan, well-greased and floured. Bake at 325° for 30 to 35 minutes or until tests done. Remove from oven. Distribute marshmallows evenly on cake. Set oven on low temperature and melt marshmallows. Do not allow marshmallows to brown. Remove and let cool 20 minutes.
Cook potatoes; drain and set aside. Grate carrots and radishes (save about 5 radishes to garnish). Dice onions, eggs and bacon. Add all of the ingredients to potatoes; mix thoroughly.
Mix yellow cake mix, butter and eggs together. Pat into well greased and floured pan (15 x 11-inch). Batter is stiff and takes patience in spreading. Next, combine powdered sugar, cream cheese and eggs. Spread mixture over batter. Bake at 350° for 25 to 30 minutes.
Sift flour once, using a level cupful. Measure and sift sugar. Separate egg whites and measure. Sift flour 4 more times. Beat egg whites until stiff but not dry. Just as eggs begin to foam, add cream of tartar. After stiff, fold in sugar, a little at a time. In same way fold in flour. Pour in tube pan. Bake at 350° for about 30 minutes.
Stir together. Use 1/3 cup mix to 1 cup of hot water. It's great for those cold winters.
Mix together first 3 ingredients. Melt butter. Add the milk and butter to the mixture. Pour in 9 x 13-inch pan. Bake at 350° for 45 minutes.
Brown ground beef and onion; drain. Add the Italian seasoning and tomato soup. Heat to a boil. In a greased oblong casserole dish, spread the biscuits like pizza crust. Lay the cheese slices on the crust. Add ground beef mixture. May add more cheese on top and may sprinkle crushed cracker crumbs on top. Bake 30 to 40 minutes in a 350° oven.
In a large skillet, brown ground beef and drain. Add onion, pepper, pepperoni and mushrooms. Simmer for 15 minutes. Add macaroni and sauce and heat mixture thoroughly. Place in casserole dish and warm in 350° oven. When hot, sprinkle cheese on top and bake 15 minutes longer or until cheese melts. This recipe can be doubled. This is a real party dish and will disappear in minutes. Enjoy!
Prepare sauce and set aside. Skin and bone chicken and cut into 1/2-inch cubes. Saute in olive oil in large skillet. Remove from pan, reserving oil and juices in pan. Keep chicken warm. Saute vegetables in same pan with olive oil until tender-crisp. Add cooked chicken, sauce and drained pineapple chunks. Cook until thoroughly heated, stirring occasionally. Dissolve cornstarch in water and add to sauce, gently stirring until thickened. Serve over cooked rice and garnish with fried wontons.
In a 1 1/2-quart casserole dish, combine beans, soup, pepper, milk and 1/2 can of onions. Cook, uncovered, for 30 minutes at 350°. Take out and sprinkle remaining onions on top and cook for 5 minutes.
Beat egg whites until stiff. Mix other ingredients and then fold in egg whites. Spread over unbaked pie shell. Bake at 300° for 45 minutes.
Mix all ingredients together well. Refrigerate for 24 hours. Make into 4 rolls. Put on a rack in a pan. Bake at 300° for 1 hour.
Cream butter and sugar. Add eggs, milk and vanilla. Blend in dry ingredients gradually; mix thoroughly. Add chopped nuts, dates and cherries. Mix well. Shape dough into balls, using 1 teaspoon of dough. Roll in crushed cornflakes. Place on greased cookie sheet. Top each cookie with 1/4 of a maraschino cherry. Bake at 375° for 10 to 12 minutes.
Mix flour, brown sugar, butter and oatmeal like pie crust. Line pie pan with mixture, saving 1 cup for the top. Boil water, sugar, cornstarch and salt together until the mixture thickens. Add vanilla and diced apples. Pour mixture into pan lined with oatmeal mixture. Sprinkle the top with the cup of oatmeal mixture. Set aside. Bake at 350° for 1 hour.
Combine all ingredients. Cook on low heat for 45 minutes. Seal in sterilized jars. Yields 6 to 8 pints.
Combine all vegetables. Mix Ranch dressing, sour cream and mayonnaise. Toss mixture into vegetables; this will thicken as it sits. Chill.
Preheat oven to 350°.	Combine all ingredients, except chops and oil, in saucepan. Bring to a boil. Remove from heat. Brown chops in hot oil in skillet. Place in a shallow pan. Pour sauce over all. Bake until tender, about 1 hour. Check occasionally to add water if becoming too dry. Baste every 15 minutes with sauce. Good with macaroni and cheese or au gratin potatoes.
Mix all ingredients, stir into crackers. Bake 15 minutes at 350° on a cookie sheet.
Mix all by hand. Drop by teaspoon onto well-greased cookie sheet. Flatten just a little. Bake at 350° for 10 to 12 minutes. Cool on wire rack.
Chill all ingredients together, except bananas, for a few hours; stir. Add the bananas. Enjoy.
Dissolve Jell-o in boiling water. Set in refrigerator until it starts to set. add pie filling and pineapple. Let congeal.
Bring water and butter to a boil. Add broccoli and cook 5 minutes. Add rice and cover for 5 minutes, then add cream of celery soup and Cheez Whiz. Mix well and bake in buttered casserole. Bake at 350° for 30 minutes.
Cream together sugar and oil. Sift together flour, soda, cloves and cinnamon. Add to sugar and oil; mix. Add nuts, raisins and dates. Bake at 325° for 1 hour. Makes 3 large loaf pans or 5 small loaf pans. Spray pans with Pam.
Boil the spaghetti; drain. Add Accent, season salt, lemon juice and oil. Marinate for at least an hour. Then add chopped onion, bell pepper, olives (all chopped), mayo and garlic salt. Better the longer it sits before serving.
Preheat oven to 350°. Bring milk to a boil in large saucepan. Stir in grits. Reduce heat and continue stirring until mixture thickens, 3 to 4 minutes. Remove from heat. Stir in butter, salt, cayenne and cheese. Beat in eggs with a wire whisk. Pour mixture into a well-buttered 21/2-quart casserole or souffle dish. Bake, uncovered, for 1 hour or until well puffed and golden brown. At serving time, arrange caramelized onions and roasted peppers over hot grits. Serve immediately. Makes 6 servings.
Mix all ingredients together in a large casserole. Heat in a 350° oven for about 20 to 30 minutes. May be mixed together a day ahead and refrigerated.
Cook normally and cool. Slice lengthwise. Mix coconut, sour cream and sugar. Take out and save 1 cup. Use what is left to put between layers of cake. Then take about 1 small carton Cool Whip. Mix with cup of mix and ice cake. Wrap with Saran Wrap. Put in fridge for 3 days before eating. Very good.
Top Fry Bread with chili. Add toppings as desired to suit your taste.
Brown rice lightly in lard. Add onions, garlic and tomatoes. Cook 2 to 3 minutes. Add 3 cups of broth. Cover and simmer on top of range 25 to 30 minutes or bake in covered casserole in 350° oven for 50 to 60 minutes. Garnish with chiles, parsley and olives. Use leftover broth, if you want a more moist rice.
Combine and mix well sugar and cocoa. Then add milk and margarine. Let come to a boil, stirring constantly. Boil one minute, remove from heat. Stir in peanut butter, oatmeal, and vanilla. Mix and drop by teaspoons onto wax paper.
Mix ingredients together. Shape into walnut size balls. Bake on ungreased cookie sheet at 350° for 25 minutes. Can be frozen.
Cook chicken and remove from bone. Mix soups, onion and chicken. Add sour cream or mayonnaise. Place in large baking dish. Prepare stuffing according to package. Use the 1/2 cup butter and place on top. Bake at 350° for 20 to 30 minutes until brown and bubbly.