HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Place chops in single layer in a 13 x 9 x 2-inch baking dish. Brown in oven (or brown in skillet). Remove chops and pour off fat. Spread rice evenly in bottom of baking dish and sprinkle with onion soup mix. Drain mushrooms, reserving liquid, and distribute mushrooms evenly over rice. Add hot water to reserved mushroom liquid to total 3 cups. Pour over rice. Arrange browned chops on top and cover tightly. Bake at 350° for 45 minutes to 1 hour or until all liquid is absorbed.
Saute onions and green pepper in butter in a large deep frying pan. Add beef, salt and pepper; fry until brown. Drain off fat. Add soy sauce, beef bouillon, Kitchen Bouquet and Worcestershire sauce to beef mixture; mix well. Then add water and bring to a boil. Shake water and flour in a covered jar. Stir flour mixture slowly into pan, stirring constantly. Bring to a boil. Cover and put on a low burner until you are ready to serve.
Mix all ingredients in mixing bowl by hand. Pack into a 9-inch greased loaf pan (glass preferred). Cook at 350° to 375° for 55 minutes. Leave out of oven for 3 minutes. Slice and serve. Serve with real mashed potatoes, creamed corn and early baby peas. Gravy from meat loaf is just right on potatoes.
Cook black beans with salt and a little onion until soft and most of the liquid is gone (3 hours). Cool to room temperature.
Combine ingredients. Cut 1 loaf French bread in half lengthwise. Spread meat mixture over top of bread. Wrap aluminum foil around crust side of bread. Leave top uncovered. Place on cookie sheet. Bake in oven at 350° for about 25 minutes. Garnish with strips of cheese. Bake 5 minutes longer. Cut slices and serve.
To all ingredients except tomatoes add 2 cup water and simmer 1 hour or until vegetables are soft. Add washed and quartered tomatoes and cook until soft. Strain can. Add sugar and salt to taste. Reheat, either boil and put in jars or cool and freeze in Ziploc freezer bags.
Combine first 4 ingredients in large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat! Stir in vanilla, pineapple, pecans and bananas. Spray cupcake pans or use cupcake papers. Fill 1/2 full. Bake at 350° for 25 minutes. Makes about 6 dozen cupcakes. May be made into layers also and iced with cream cheese frosting.
Mix cake as directed except use sour cream instead of water. Mix sugar, nuts and cinnamon and pour half on batter in pan. Layer apples and sugar mixture. Add the rest of batter and bake as directed on mix. Bake in a 9 x 13-inch pan.
Bake cake mix in 4 thin layers. Let cool. Bring flour and milk to a boil. Cool in refrigerator. Cream until fluffy margarine and Crisco. Add sugar, gradually. Add flour and milk mixture. Add vanilla and beat until fluffy, 5 to 10 minutes. Put between layers and on top of cake.
Grease a 10-inch quiche or pie plate. Spread cranberries in bottom of dish. Sprinkle with 1 cup sugar and the pecans. Beat eggs until foamy. Add remaining sugar and beat until blended. At low speed beat in flour, shortening and butter. Pour batter evenly over cranberries and nuts. Bake at 325 degrees for 1 hour or until golden brown.
Sprinkle crumbled bacon in pie crust. In a bowl, beat eggs, half and half, salt and nutmeg. Stir in cheese. Pour into crust. Bake at 425° for 15 minutes. Reduce temperature to 325° for 30 to 40 minutes or until knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 6 servings.
Cube cheese. Melt butter, then add flour; mix well. Add milk and pieces of cheese. Make sure all cheese is melted. Mix cooked macaroni and cheese in a 13 x 9-inch pan. Bake for 30 minutes at 350°. Garnish with paprika if desired.
Pour boiling water over shortening, sugar and salt. Beat until shortening is melted. Cool to lukewarm and add eggs. Dissolve yeast in 1 cup of warm water. Add to mixture and mix well. Add flour. Cover and refrigerate overnight. Cut out and let rise 2 hours. Bake.
Combine all ingredients except cracker crumbs. Blend cracker crumbs and butter; sprinkle on top. Can put some cracker crumbs in casserole and 1/4 cup on top. Bake in 1 1/2-quart casserole dish at 350° for 40 to 45 minutes.
Preheat oven to 350°. In large skillet, bring chili to a boil. Mix in Tabasco sauce. In baking pan, place a layer of corn chips. Sprinkle 1/3 of onion on chips. Sprinkle 1/3 of cheese onto onion. Cover with 1/3 of chili. Repeat process of layering 3 times. Top with corn chips. Bake for 20 minutes.
In 2-quart casserole, stir together first 5 ingredients. Top with bacon. Bake at 350° for 1 hour. Makes 6 cups or 12 servings.
Cream butter to soften. Add sugar gradually and cream until fluffy. Add syrup and salt; beat well. Add eggs (one at a time), beating thoroughly after each. Stir in pecans. Pour into unbaked pie shell. Bake in moderate oven (350°) for 50 minutes or until knife comes out clean; cool.
Dredge chicken in flour and brown in oil. Transfer to greased shallow baking dish. Set aside. Combine next 6 ingredients in skillet and bring to a boil. Reduce heat and simmer 5 minutes. Pour over chicken. Cover and bake at 350° for 45 minutes until tender. Garnish with orange slices and parsley. Serves 6.
Cook chicken until done. Cool and cut into small chunks. Mix all ingredients (except sour cream) with chicken. Add sour cream. Mix well. Pat in baking dish. Bake at 350° for 30 to 40 minutes.
With a pastry brush, paint one side of each tortilla with a light coating of oil. Stack tortillas, oiled side up, in an even pile. Cut stacks into eighths. Separate the pieces and place, oil side up, on lightly greased baking sheets. Toast at 350° for about 10 minutes. Watch carefully!
Dissolve yeast in warm milk and pour over 5 tablespoons sugar and beaten egg yolks. Add butter; mix well. Add flour; mix well. Cover with a dry towel. Set in refrigerator overnight.
Mix first 3 ingredients. Drain fruit cocktail until dry. Discard juice. Add to the mixture, then add the cherries (cut up) and some of the juice for color and the cup of marshmallows (cut up). Fold in large quart size Cool Whip. Mix all together. Place in dish easy for cutting and serving. Freeze. Keep frozen.
Arrange potatoes in a greased pan. Dot with butter. Arrange chops over potatoes. Sprinkle with salt and pepper. Pour milk over chops. Bake at 350° for 45 minutes or until golden brown and chops are tender. Makes 6 servings.
Mix sugar, cocoa, shortening and eggs, beating after each addition. Add soda to milk. Add milk and flour alternately to mixture, then add boiling water and vanilla. Bake in loaf pan about 9 x 13-inches.
Soften margarine. Add oil and buttermilk. Whip with mixer until well beaten.
Heat oven to 350°. Mix all ingredients except walnuts. Spoon into 2-quart casserole. Sprinkle with walnuts. Bake 40 minutes or until thoroughly heated. Makes 6 servings.
Heat the first 3 ingredients until smooth. Add lime juice. Dissolve gelatine in 1/8 cup water. Add gelatine to hot mixture and stir until completely dissolved. Add mayonnaise, celery and crab meat. Put in mold and refrigerate.
Combine chopped nuts and cracker crumbs. Beat egg whites (as if you were making meringue), add sugar and baking powder. Fold into nut mixture and add vanilla. Pour into a 9 inch pie pan and bake in a slow oven 250 - 300 degrees for about 45 minutes or until knife inserted in center comes out clean. Cool and top with Cool Whip. This pie may be made a day ahead of time. It's also great with ice cream on top instead of Cool Whip.
Cut shortening into dry ingredients. Beat egg and vinegar. Add water. Gradually add to dry ingredients. Mix until you can handle. Chill before rolling out. Makes 5 to 6 crusts. May be frozen.
Cover rabbit pieces with cold salted water in a saucepan (2 to	3 tablespoons of salt to 6 to 8 cups water). Let stand about 1 hour.
Peel and cut up potatoes, squash and onion. Coat with cornmeal, salt and pepper and drop into hot grease. Fry until tender. Turn fire up when done and brown.
Combine chocolate, oil and sugar. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt. Add to chocolate mixture, mixing well. Chill several hours or overnight.
Heat water and add sugar until dissolved. Remove from heat and cool. Pour over fresh fruit and freeze. When ready to use, thaw until slushy. Add a slice of banana and top with a strawberry.
Crumble sausage in bowl. Add cheese, shredded. Blend biscuit mix in. Make balls walnut size. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 9 dozen. Can be frozen.
Mix dry ingredients together; work in shortening. Add sweet potatoes; cut into dough. Bake at 425° for 10 to 12 minutes.
In a large bowl toss cabbage and Blue cheese. Chill 1 hour (covered). Mix all other ingredients except oil. Add oil in a stream, whisking until emulsified. Chill 1 hour. Pour dressing over cabbage; mix well.
Melt white bark. Combine other ingredients in large bowl. Pour chocolate over mixture. Mix well. Drop by teaspoons onto waxed paper.
Rinse chicken. Combine with water to cover in 12-quart stockpot. Cook until tender; cool. Bone and chop chicken. Chill chicken and broth in separate containers. Skim broth. Combine broth, chicken, corn, potatoes, onion, tomatoes, evaporated milk, soup, salt and pepper in 12-quart stockpot; mix well. Simmer for 2 hours or to desired consistency. Yield: 12 servings.
Beat egg yolks until thick and lemon colored. Gradually add sugar, slowly stirring in brandy and rum. Fold in stiffly beaten egg whites, whipped cream and milk. More milk can be added if you care to have a very thin eggnog. Sprinkle with nutmeg just before serving.
Grind cranberries and oranges; add sugar and hot water and boil 2 minutes. Add gelatin dissolved in cold water. Cool. Add nuts and celery and let stand in refrigerator overnight.
Mix. Put in oven, covered, at 250° and cook for at least 6 to 7 hours. Takes about 25 minutes to prepare ingredients. Trim fat from meat. Do not open while cooking. Serve over wild rice or noodles. Serves 4 to 6 people.
Slice cucumbers and onions thin, pour salt over them and let stand 3 hours. Drain off all the liquid. Mix sugar, vinegar, mustard seed, turmeric and celery seed. Bring to a boil. Add cucumbers and onions. Heat to a boiling point but do not boil. Pack in hot jars and seal.
Mix together flour, baking soda and cinnamon. Beat the sugars and butter together until light and fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture until blended. Fold in chocolate chips and oats. Cover. Chill for 1 hour. Shape dough into 1-inch balls and place on greased baking sheets 2-inches apart. Flatten slightly. Bake at 350° for 10 to 12 minutes or until browned around the edges. Cool on pans slightly. Transfer to racks to cool. Makes 4 dozen.
Melt butter in a 9 x 9-inch pan. Spread brown sugar evenly on top. Arrange pineapple slices on sugar. Fill spaces with nuts, if desired. Mix flour, baking powder and salt. Beat egg yolks until light and add sugar gradually. Add pineapple juice and flour mix. Fold in stiffly beaten egg whites. Pour batter over pineapple. Bake at 375° for 30 to 35 minutes. Turn upside down on cake plate.
Cream together the butter and sugars. Add the eggs and vanilla. In another bowl, mix flour, powdered oatmeal, salt, baking powder and baking soda. Fold the 2 mixtures together, blending well. Add the chocolate chips, grated Hershey bar and the nuts and mix until well blended. Bake on an ungreased cookie sheet. Make golf ball sized cookies placed 2-inches apart. Bake at 375° for 6 minutes.
Break or cut lettuce into 4 qt. corning ware or pyrex dish. Layer onion, pepper, and frozen peas as listed. Whip mayonnaise and spread on top of peas. Sprinkle cheese over the mayonnaise. Crumble bacon strips and sprinkle on top of the salad. Cover and refrigerate. Best if made the night before.
Mix together. Roll into balls and flatten with fork. Bake at 350° for 5 minutes or less, until light brown.
In large bowl, mix vinegar, sugar, oil, water and salt. Add rest of ingredients and mix well. Let stand in refrigerator for 24 hours. Drain and serve (save juice). What is left can be put back in juice and stored in refrigerator. Keeps well.
Whip cream cheese by itself at a high speed to get as smooth as possible, without any lumps. Then mix at slow speed for a few minutes to avoid air bubbles. Mix in sour cream; add sugar, eggs and vanilla. Pour into a graham cracker crust. Bake in a hot water bath in a 325° oven for one hour and ten minutes. Let cake cool in oven until it is slightly warm. Transfer to refrigerator to finish cooling. Serve cold with desired sauce.
Layer ingredients in order given. (It is easier if you mix the soup and the sour cream together.) Be sure to have the grated cheese as your final layer. Bake at 350° for 30 minutes or until bubbly.
Steam, boil or microwave broccoli until crisp-tender. Coarsely chop and set aside. In a large nonstick frypan, heat 1 teaspoon oil. Add onion; saute for 3 to 4 minutes to soften. Add garlic, cumin, chili powder and cinnamon; cook 1 minute. Add broccoli, peppers and tomatoes. Stir well and saute for 3 to 4 minutes. Put in a bowl and stir in cilantro. Set aside.
Mix and stir on low fire for 10 minutes. Remove from fire and add 20 regular size marshmallows and remaining ingredients. Stir until well mixed. Drop onto waxed paper.
Cook broccoli according to directions on package, but do not overcook. Drain off liquid. Stir in cheese while broccoli is hot. Cover and let stand until cheese melts. Place in casserole and cover with topping made of crushed crackers mixed with melted margarine. Bake at 350° for 25 to 30 minutes. Serves 8.
Take 1 round steak; sprinkle with meat tenderizer. Pound steak until 1/2-inch in thickness. Mix stuffing mix according to directions; cover steak with stuffing mix. Roll up like a jelly roll. Clip with toothpicks. Make brown gravy according to directions. Add to it the envelope of onion soup mix; mix well. Pour over steak that has been placed in a casserole or bread pan. Cover with foil. Bake until steak is tender, 1 1/2 to 2 hours, at medium heat (about 350°). Cut into rounds about 1 1/2 inches to serve.
Mix shortening, sugar and eggs together. Add remaining ingredients. Bake at 350° for 1 hour and 50 minutes. Bake in Bundt pan.
Measure the dry ingredients and sift them together. Dice the bananas; measure the quantity and add them to the dry ingredients, along with the oil, vanilla, eggs and crushed pineapple and juice. Stir to blend but do not beat. Pour into greased 9-inch tube pan and bake in 350° oven for 1 hour and 20 minutes. Set aside to cool on a rack without removing from pan. This cake is served without frosting.
In large frying pan, brown chuck with onion, seasoned salt, garlic salt and pepper. Pour off grease. Add cream cheese, tomato sauce, ketchup, picante sauce and oregano, mixing well. Heat slowly and stir until mixture is well blended. Serve in chafing dish with chips. May be prepared ahead. Serves 8.
Chop onion; saute onion in butter. Add flour and milk; stir constantly until thickened. Remove from heat; add chopped chicken. Chill 2 hours. Beat water and egg in bowl. Divide chicken mixture into 8 equal portions. Shape into croquettes. Roll each one in crumbs. Coat with egg mixture and roll in crumbs again. Refrigerate 2 hours. Deep fry in 375° oil until deep golden brown, about 2 or 3 minutes; drain on paper towels and serve with warm sauce. Fresh mushroom sauce is a good choice.
Mix and press in bottom of 9-inch spring-form pan. Set aside. Preheat oven to 300°.
Cook fudge brownies as directed on box. Cut brownies into 1/2-inch cubes. Layer in 3-quart serving bowl. Layer only 1/2 of brownies, 1 cup of strawberries, then 1 sliced banana and 1 tub of Cool Whip (your choice). Then repeat layer starting with brownies. Cover with whole strawberries. Serves 16.
Cover each half of the French bread with the Mozzarella cheese. Pour enough Italian dressing on each half to cover the bread. Broil long enough for your cheese to melt and brown. Makes a great side dish with spaghetti.
*For a real kick, add 1/4 teaspoon red pepper to the pecans.
Mix soup, water, rice together. Put chicken in greased casserole and cover with soup mixture. Cover with foil and bake at 375 degrees for 2 - 2 1/2 hours.
Lightly grease 9 1/2 x 11 baking pan. Place chicken in the pan and cover with sauerkraut. Cover sauerkraut with cheese slices and cover cheese with dressing. Cook for 1 1/2 hours at 350 degrees. Start checking meat with fork at 45 minutes, if tender it's ready to eat.
Brown bacon; remove from drippings and crumble. Combine sugar and flour. Add egg, salt, vinegar and water, mixing until smooth. Pour into bacon drippings and heat, stirring constantly until mixture thickens. Serve warm as a salad dressing or over boiled cut-up cabbage, braised lettuce or (Pennsylvania Dutch style) dandelion greens! You might want to try it with collard greens.
Drain pineapple. Drain oranges. Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. Mix sour cream and sugar. Stir into fruit mixture. Chill. Makes 4 to 6 servings.
Mix all ingredients together well. Salt and pepper to taste. Put in a greased pan. Bake at 350° until bubbly.
Melt oleo in baking dish. Combine flour, sugar and milk. Mix well. Pour into pan with melted oleo. Pour peaches on top of mixture and bake at 325° for 30 to 40 minutes.
Combine butter with sugar, salt, flour and pepper. Add beaten eggs and milk; add corn. Bake in buttered dish at 350° for 45 minutes or until done.
Drain artichokes well. Bake at 325° uncovered for 30 minutes. Bake in shallow 2-quart Corning Ware dish or 9-inch glass pie plate. Dip with Bagel chips or crackers.
Mix sour cream, cream cheese and taco seasoning. Before serving, layer with lettuce, tomatoes, grated cheese and black olives. Serve with tortilla chips.
Pour 2 cups boiling water over the tea bags; cover. Let stand 5 minutes. Remove tea bags and cool tea at room temperature. Dissolve gelatin dessert in 1 cup boiled water. Stir in honey, then cold water; add to cooled tea. At serving time, combine mixture with grapefruit juice, orange juice, lemonade, ginger ale, pink champagne or wine. Put a block of ice in punch bowl and pour punch over it.
Mix orange juice, ReaLemon and sugar together. Last add lemon lime soda. Serve over ice. Makes about 7 cups.
Mix mayo, water and soup. Add remaining ingredients. Fold in 3 sliced, hard-boiled eggs. Put in greased casserole. Sprinkle with crushed chips or cornflakes. Bake at 350° for 30 minutes or until bubbly.
Combine first 11 ingredients in small saucepan. Bring to boil; reduce heat and simmer for 5 minutes. Grill chops over medium coals for 10 minutes on each side. Baste with sauce and grill an additional 15 to 20 minutes or to desired degree of doneness, basting frequently with sauce and turning meat occasionally. Yield: 6 to 8 servings.
Heat oven to 350°. In a large saucepan, cook pudding as directed on the package. Blend cake mix (dry) thoroughly into hot pudding, by hand or with electric mixer, for 1 to 2 minutes. Add cherries. Pour into greased and floured jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Sprinkle with nuts and chocolate pieces. Bake 25 to 30 minutes. Cool and cut into bars. Makes 40.
Shred cabbage, onion and pepper. On top, sprinkle sugar. Do not stir. Bring to boil the oil, vinegar, celery seed, mustard and salt. While hot, pour over cabbage mixture. Put in a closed container and refrigerate. This slaw keeps indefinitely.
Cook rice according to directions on package. Mix cooked rice, soup, corn and oleo. Pour into casserole dish. Bake at 325° until bubbly, about 10 minutes. Top with cheese and bake for 5 more minutes.
Cream shortening. Add and cream well brown sugar and white sugar. Beat in 1 egg and then another. Add pineapple (undrained). Sift together and add flour, baking powder, baking soda and salt. Add chopped nuts. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 15 minutes.
Combine all above ingredients, except Sugar. Boil 2 minutes, then add sugar.
Cut the chicken into bite-size pieces and stir-fry in a frypan. Boil rice until boiled completely. Add pineapple, sweet and sour sauce and rice to the chicken. Serves 4. Fat grams: 0.
Combine oleo, cream and brown sugar in small heavy saucepan. Heat just until oleo is melted. Pour into 2 round cake pans and sprinkle nuts evenly. Mix cake according to directions on the box; pour into cake pans. Bake at 350° for about 30 to 35 minutes. Remove from pans, placing praline side up; cool completely and spread whipped cream on 1 layer and top with other layer and top with whipped cream. Garnish with whole nuts and chocolate curls.
Saut onion and garlic in olive oil. When onion is tender (yellow), pour in can of beans and bring to a boil on medium heat. Simmer for 10 minutes. Pour in vinegar and serve over rice.
Wash and soak beans overnight.	Next morning, put on to boil in same water with the soda. You may have to add more cold water to cover. Boil until skins crack. Drain off water.
In 15 x 10-inch jelly roll pan, mix well sugar, ginger and garlic salt. Set aside. In large bowl with fork, beat egg whites with teriyaki sauce until blended. With rubber spatula, stir in walnuts until well coated. Transfer to jelly roll pan. Stir with spatula until nuts are coated with sugar mixture. Bake in preheated 250° oven. Stir occasionally until coating is dry. Store airtight for up to 3 weeks. Makes 2 cups.
Mix corn meal, salt and cold water and boil for a few minutes, stirring constantly, until it becomes thick. Stir in milk, melted butter and egg and pour into well-greased pan or dish and bake for about 40 minutes at 400°.
Blend all ingredients in small bowl. Cover and refrigerate at least 1 hour to blend flavors.
Simmer until thick. Serve. Will keep in refrigerator. Excellent on pork or chicken.
Mix ingredients together thoroughly and cook in 2 small square pans. Bake in 325° oven about 30 or 35 minutes. Cool and cut in squares.
Grind tomatoes and add salt. Put into a cloth bag; let drain overnight. Grind onions and peppers and drain in a separate bag. Place spices in another cloth bag in a large kettle. Add vinegar, sugar and spices and bring to a boil. Add drained vegetables and simmer for 30 minutes. Stir to keep from sticking. Pack in jars and seal while hot.
In bowl, combine pie filling with rhubarb, sugar and cornstarch. Mix well. Pour filling into 9-inch crust. Cover with top crust. Bake at 375° for 35 or more minutes or until golden brown.
Combine margarine, sugar and eggs. Add dry ingredients and mix. Chill 1 hour. Make dough into balls about the size of a walnut. Roll in mixture of 2 teaspoons cinnamon and 2 tablespoons sugar. Place on ungreased cookie sheet. Do not flatten. Bake at 350° about 10 to 12 minutes, until just lightly browned.
Simmer 1 hour or until somewhat thickened. To thicken, use flour. Make a paste with 3 tablespoons and add slowly. Hotter? Add 4 ounce can diced Ortega green chilies.
Mix the salad dressing or mayonnaise, sugar, sour cream and salt and pepper. Put a layer of cucumbers and a layer of dressing mix twice. Garnish with paprika or dill seed.
Cube beef and place in large saucepan with next 7 ingredients. Cook until beef is well done (about 2 hours). Add potatoes and cook about 1/2 hour longer. Add mixed vegetables 5 to 10 minutes before serving.
Mix all dry ingredients, then add melted butter. For best results, mix at first with spoon, then use your hands. Then make 1-inch balls and use your thumb to indent center of each cookie. Regular cookie sheet will hold 30 cookies. Put on cookie sheet (no butter). Bake at 325° for 15 minutes. Pick up with spatula and place on cookie rack to cool. But first put 1/2 teaspoon of fruit preserves into indentation. Let cool 25 to 30 minutes.
Mix flour and soda in bowl. Make hole in flour and add 1 egg, sugar, 1/3 cup buttermilk, vanilla and shortening. Mix with your hands until stiff; knead well. Roll out on cutting board 1/8-inch thick. Cut with cookie cutter. Sprinkle with sugar. Place on greased cookie sheet 1 inch apart. (Add more buttermilk, if needed.) Bake at 375° until brown. Makes 2 dozen cookies.