HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tenderize the chops, they should not be very thin. Salt and pepper from both sides. Dredge chops in flour, shake off excess of flour. Over medium heat in frying pan heat about 4 Tbsp. oil. Try the chops from both sides, until tender. Remove the chops from pan, keep in warm place until you prepare the sauce. To prepare the sauce add a little bit of water, about 1/3 cup, to pan juices, scrape the brown bits from bottom. Add Hungarian paprika and mustard, stirring constantly. As soon as it starts to boil, slowly add whipping cream, reduce the heat and add lemon juice. Stir constantly. Return meat to pan and cook about 2 to 4 minutes longer. Serve over mashed potatoes with slices of lemon and decorate with fresh parsley.
In a large bowl, combine flour, salt and baking powder. Stir in beaten eggs, milk and butter. Add remaining ingredients and stir until moistened.
Cut steak into thin strips while partially frozen. In skillet, brown meat and cook onion in butter until onion is tender. Sprinkle lightly with salt and pepper. Add gravy. Cover and cook over low heat for 45 minutes or until the meat is tender, stirring occasionally. If necessary, add a little water.
Mix Start and oil. Sift together the flour, soda and salt; add to starter and oil. On a floured board, roll the mixture into a rectangular shape. Spread on butter; sprinkle with sugar and cinnamon. Roll (jelly roll fashion). Slice about 1-inch thick. Let rise for 15 minutes. Bake at 425° for about 15 minutes. Makes 6 servings.
Mix and bake at 350° for 30 minutes. Sprinkle cheese on top.
Place ingredients in heavy large skillet. Cook slowly on medium-high heat for 2 to 3 hours until mixture is thick. Stir frequently to prevent sticking. Put mixture in hot jars, seal and process in hot water bath for 5 minutes, or put in heavy freezer Ziploc bags and freeze.
Mix sugar and milk together in pan. Let come to full boil, then boil for 5 minutes. Remove from burner. Add peanut butter, Marshmallow Creme and vanilla; stir until completely blended, then beat until it starts to thicken. Pour into a greased 8 x 8-inch pan. Cool; cut into squares.
Preheat oven to 300°. Place chicken breasts in large heavy ovenware pot. Peel potatoes, sliced 1/2-inch thick, and place on top of chicken. Peel and quarter the onion lengthwise and cut into 2-inch lengths. Cut ends off green beans or separate frozen beans. Place in pot with onion and carrots. Sprinkle contents of pot with parsley. Season. Bake 2 hours or until vegetables are tender.
Brown meat and drain. Add ingredients and bring to a boil. Lower heat and simmer for 1 hour or until vegetables are done.
Heat the oil and cook shrimp and garlic briefly for about 3 minutes, just until shrimp turns pink. Stir in the remaining ingredients. Bring to a boil and simmer for about 2 minutes. Serve hot. Serves 6.
Cut oleo into flour; add pecans and pat into 9 x 13-inch pan. Bake at 350° for 25 minutes and cool.
Mix cream cheese, onion, Worcestershire sauce, Accent and dried chopped beef in bowl. Form ball. Put pecans on wax paper and roll cheese ball back and forth until completely covered. Chill and serve with your choice of crackers.
Mix together pudding mix and milk in a 2-quart micro bowl. Cook on High for 5 minutes. Stir in apples, spices and vanilla. Cook 2 minutes longer. Stir in bread cubes. Cook 1 to 2 1/2 minutes longer. Makes 4 to 6 servings.
Mix margarine with crackers. Make 2 layers in a greased Pyrex dish (8 1/2 x 8 1/2-inch) of asparagus, soup, nuts, cheese and crackers. Bake at 350° for 30 to 40 minutes.
Heat oven to 350°. Generously grease cookie sheets. In large bowl, combine cake mix, peanut butter, water and eggs. By hand, stir with spoon until dough is formed. Stir in peanut butter chips.
In a large bowl, combine the meat, egg, bread crumbs, onion, seasonings and 1/2 can pizza sauce. Mix well. Form into a large round loaf and place in a 3-quart round casserole. Pour the remaining pizza sauce over the meat loaf. Bake at 350° for 1 1/4 to 1 1/2 hours. Top with the sliced cheese and bake 5 more minutes. Remove from the oven and let stand 5 minutes before slicing. Makes 6 servings.
Mix mayonnaise, water and undiluted soup together. Stir in chicken, onion, chestnuts, pepper, rice and salt. Carefully add sliced hard-boiled eggs. Place all in a greased casserole. Top with potato chips. Bake at 350° for 30 minutes.
Cream butter and sugar together. Add eggs one at a time, beating after each addition. Dissolve baking soda in the buttermilk. Add flour and buttermilk alternately. Add salt, vanilla and lemon extract. Pour into 2 greased and floured loaf pans. Bake in 350° oven for 1 hour.
Blanch pepper halves in boiling water for 2 minutes or until barely tender. Drain peppers. Lay cut side down on paper towel.
Preheat oven to 350°. Cook broccoli until barely tender. Drain. Stir soup and sour cream together. Add remaining ingredients to soup mixture. Pour into a 1 1/2-quart casserole. Sprinkle with bread crumbs. Bake 30 to 35 minutes.
Mix cream ingredients together. Layer cheese between. Heat in smooth crock-pot until cheese is melted and dip is hot.
Beat eggs. Add sugar. Beat well until blended. Add butter to milk and bring to boil. Remove from heat. Add egg mixture and vanilla. Pour into unbaked pie shell. Bake at 350° until done. Sprinkle with nutmeg.
Fry bacon until crisp. Place on paper towels to drain. In bacon grease, saute the green onions, celery and Spam. When crisp-tender, add the cooked rice, scrambled eggs and crumbled bacon. Cook 5 to 10 minutes, stirring occasionally. Add soy sauce to taste.
Cream shortening and sugar. Add sorghum and eggs, beating after each addition. Sift flour and other dry ingredients together. Add flour and milk alternately to batter. Roll out on a flour-covered surface. (Makes 10 to 12 layers.) Bake in iron skillets at 350°.
Cream margarine and sugars in bowl. Beat in everything but eggs, vanilla and potatoes. Fold in eggs, vanilla and potatoes with spatula. Pour batter into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cut and remove from pan while still warm. Makes 32 (2-inch) square bars.
Mix together. Put in a casserole. Add crushed Ritz crackers on top with 1 stick of butter. Bake at 350° for 35 to 45 minutes.
Combine all ingredients. Refrigerate at least 2 hours to marinate. This recipe can be varied with different combinations of vegetables. Any fresh vegetable could be added.
Mix together and place in greased or sprayed casserole. Garnish with paprika. Bake at 350° for 20 to 30 minutes to warm thoroughly. Serves 4.
Mix cherry juice with softened cream cheese and pineapple tidbits, marshmallows and nuts. Mix with one tub of Cool Whip. Chill 1 hour.
Flatten cookies on pan, cook according to package directions. Let cookies cool. Mix cream cheese and vanilla until smooth. Spread over cookies. Layer fruit as desired. Refrigerate.
Make into dough. Roll out and cut into squares, about 2-inches. Drop into hot deep cooking oil and cook until brown. Serve with maple syrup and butter.
Mix cocoa and sugar; add eggs (beat eggs separately and add to cocoa and sugar). Cream. Add melted butter to batter. Add milk and vanilla. Pour into one deep dish uncooked pie shell. Bake at 325° for 35 to 45 minutes, until done.
Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Sift cocoa, flour, baking powder, soda and salt together. Add to creamed mixture alternately with beer, beginning and ending with dry ingredients. Stir in sauerkraut, raisins and/or nuts (optional). Turn into two 8 or 9-inch greased and floured cake pans. Bake at 350° for 35 minutes. Cool and frost as desired.
Peel, pit and mash avocados in a medium bowl with the lemon juice, salt and pepper. In a separate bowl, combine sour cream, mayonnaise and taco seasoning. In a large shallow platter, spread bean dip, then top with avocado mixture and sour cream mixture. Sprinkle with onions, tomatoes and olives. Cover with cheese. Serve at room temperature or chilled with lots of chips.
Pour 2 cups sugar in a large pot. Add water; watch, you need to make a heavy syrup. Simmer until color starts to darken. In a food processor shred the oranges. Put cinnamon and oranges into heavy syrup and stir. Cook until done. Let cool and then refrigerate.
Preheat oven to 400°. Bake crusts for 5 minutes. Brown sausage. Add the sausage and cheese to the crusts. Mix the remaining ingredients and divide evenly between the 2 pans. Bake for 35 minutes.
Combine chicken, onion, green chilies, milk and soups. Set aside. Pour margarine in a 9 x 13-inch pan and coat bottom. Layer bottom of pan with flour tortilla quarters, chicken mixture and cheese. Repeat, ending with cheese on top. Refrigerate overnight. Bake in a preheated 350° oven for 1 hour or until hot and bubbly. Makes 8 servings.
Butter bottom of 9 x 13-inch pan. Put pecans and coconut in bottom of pan. Mix cake mix as directed on package and pour over pecans and coconut. Mix cream cheese, oleo and confectioners sugar until real creamy. Drop by tablespoon all over cake; it will cover cake. Do not smooth out. Put foil under pan in case it spills over. Bake 45 minutes at 350°.
Cream margarine with sugar. Add eggs, milk and flour. Will completely fill 2 (9 x 1 1/2-inch) layer pans. Bake at 325°. Takes about 30 to 35 minutes.
Put flour, baking powder, sugar, egg and salt in a large bowl. Stir together well. Mix in milk and vanilla. Stir to moisten. Spoon part of batter into greased muffin tins 1/3 full. Sprinkle spice mix over top.
Cook noodles, drain and set aside. In a skillet, combine meat, pepper, onion and garlic and cook until meat is done. Drain and add all remaining ingredients except egg and cheeses. Bring meat sauce to a boil and reduce heat. Cover and simmer for 20 -25 minutes, stirring occasionally. Combine eggs and cheeses. To assemble, stir pasta into meat sauce. Place 1/2 in a 1 quart buttered baking dish and spread cheese mixture evenly over top. Top with remaining pasta and bake at 350 degrees for 30 -35 minutes.
Preheat oven to 350°. Grease and flour pan. Mix in all ingredients. Blend together or beat ingredients until moistened. Pour in batter and bake at 350° for 25 to 30 minutes. Cake is done when toothpick comes out clean. Invert cake on plate or paper towels and cool. Then frost with your favorite icing.
Cook potatoes, celery and onion in the 3 cups water in a covered pot until tender. Do not drain. Mash some of the potatoes, then add milk, bouillon cubes and butter. Mix sour cream and flour until smooth, then add to soup. Cook, stirring constantly, until thick and cubes dissolve. Season with salt and pepper. Last, add shredded carrots.
Melt butter. Add the sugar, eggs, cocoa and vanilla. Combine the flour and baking powder. Stir into the chocolate mixture. Toast the nuts by spreading in a single layer in a shallow pan. Bake at 325° for 10 to 15 minutes.
Have meat ground together. Soak bread crumbs in ketchup and water. Season with pepper only. Combine with meat, then add beaten eggs. Shape in loaf and bake in moderate oven for about 1 3/4 hours. Serves 12 to 15.
Combine ingredients in a large bowl. Mix with mixer (2 minutes on high) or by hand (300 strokes). Will make 2 layers or Bundt pan. Bake at 350° for 35 to 40 minutes. Serve plain or with your favorite icing.
Combine all ingredients and blend thoroughly. Bake in greased loaf pan for about 1 hour at 350° oven. Serve with lemon wedges.
Combine first three ingredients in saucepan. Heat until coffee and sugar are dissolved. Let cool. Add in vodka and the vanilla bean, cut in half. Pour mixture into a bottle and close top. (Mrs. Butterworth's syrup bottles work well.) Place in dark place for 3 weeks, shaking bottle every other day. Make at Thanksgiving to be ready for the Christmas season!
Boil water in a large pot and add oil and noodles. Cook until al dente (not mushy). Drain and rinse under cold water. Toss with 1/2 cup Red Wine Basil Vinaigarette. Boil beans 5 to 8 minutes or just tender. Drain and rinse with cold water. Place pasta in a large bowl. Cover with tomatoes, green beans, olives, 1 1/2 cups basil and parsley. Pour vinaigarette over salad and top with cheese. Toss and serve.
Preheat oven to 250° and combine. Pour melted butter into shallow baking pan. Stir Worcestershire sauce and garlic powder. Add Chex's and Planters dry roasted peanuts. Mix until all are coated with sauce. Heat in 250° oven for 45 minutes. Stir every 15 minutes. Spread on paper towel. Pour into bowl; it's ready to serve.
Pour boiling water over jello and dissolve. Add pineapple juice, vinegar and salt. Mix well and add pineapple, carrots and pecans. Mix well and place in refrigerator to congeal. Serve in squares on lettuce leaves. Top with a little mayonnaise.
Drain beet juice; add sugar, cornstarch, vinegar and allspice. Cook until thick. Add butter; pour over beets. Let set 30 minutes before serving. Heat again.
Cream the butter and sugar well. Sift dry ingredients together and add to creamed mixture alternately with milk. Beat the egg whites until stiff, adding 2 tablespoons of sugar and chocolate chips. Combine all ingredients together. Spread in a pan, 9 x 9-inch, and bake at 350° for 25 minutes. Let it cool off before icing, if desired.
Cream the margarine and sugar until fluffy. Add eggs, one at a time, beating after each one. Add vanilla, then flour. Save back 1 cup of batter. Pour rest of batter into greased and floured 9 x 13-inch cake pan. Spread pie filling over batter, then the cup of batter over pie filling. Bake at 350° for 40 minutes.
In a saucepan, combine sugar, flour and salt. Gradually stir in milk and then chocolate pieces. Cook and stir over medium high heat until bubbly. Cook and stir exactly 2 minutes more. Remove from heat. Stir a moderate amount of hot mixture into yolks; immediately return to hot mixture. Cook exactly 2 minutes more stirring constantly. Remove from heat. Add butter and vanilla. Pour into cooled baked pastry shell*. Spread meringue atop pie and bake at 350° for 12 to 15 minutes. Cool.
Preheat oven to 325°.	In large bowl, pour hot water over margarine.	Stir in powdered milk, salt, sugar and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2-inch thickness and cut out with dog (or other) biscuit cutter. Place	on greased baking sheet and bake for 50 minutes. Allow to cool and dry out until hard. Makes 60 biscuits.
Combine eggs, butter, sugar and vanilla. Beat until blended. Stir in milk and pour into pie shell. Bake at 350° for 45 minutes or until a knife inserted 1 inch from edge of pie comes out clean. Cool 10 minutes.
Mix all ingredients except cheese. Pour in 9 x 13-inch baking dish. Bake 45 minutes at 350°. Spread cheese on top. Bake 10 minutes more before serving.
Line a 10 x 15-inch cookie sheet with foil. Place saltines in a single layer (salt side up). In saucepan, boil butter, sugar and vanilla for 3 minutes until bubbly and syrupy. Pour over crackers. Spread evenly. Bake at 375° for 5 minutes. Remove and pour chocolate chips over crackers. Let sit 2 minutes, then spread chocolate evenly. Sprinkle with nuts. Refrigerate until cold, then break up into squares.
Mix all ingredients (except corn flakes and 1/2 cup melted butter) together in a 13 x 9 x 2-inch pan. Top with melted butter and corn flakes. Sprinkle on top of potato mixture and bake at 350° for 1 hour.
Preheat oven to 350°. Mix ingredients except for cheese and place in a 9 x 13-inch pan. Top with cheese. Bake 35 minutes.
Pour melted butter over bread crumbs. Mix thoroughly. Grease a 1 1/2-quart casserole. Cut cheese slices into triangles. Alternately place layers of zucchini, onion, tomatoes, green pepper, cheese and bread crumbs in casserole. Sprinkle with salt and pepper and top with bread crumbs. Cover and bake in 350° oven for an hour or until vegetables are tender.
Place butter in 8 x 8 x 2-inch baking dish. Microwave on High (100%) for 45 seconds to 1 minute or until melted. Stir in graham cracker crumbs until well blended. Press evenly in bottom of dish. Microwave on High (100%) for 2 to 3 minutes or until set. Turn dish a half turn halfway through cooking. Layer each of the remaining ingredients in order listed. Microwave on Medium (50%) for 6 to 8 minutes or until bubbly. Allow to stand on a solid surface until completely cooled. Cut into bars. Recipe yield: 1 dozen bars.
Mix all ingredients together; stir in the noodles. Pour into a 9 x 13-inch buttered casserole.
Set aside 1 cup flour. In large bowl, mix remaining flour, undissolved yeast, sugar, salt and baking soda. Heat water, buttermilk and butter until hot to touch, 125° to 130°. Stir into dry mixture. Mix raisins and enough reserved flour to make soft dough. Cover bowl; let rest 10 minutes. Knead 10 times on lightly floured surface. Form 5 to 6 inch diameter ball. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Sprinkle dough lightly with 1 tablespoon flour. With sharp knife, make 1/8 inch deep cross in top of dough. Bake at 350° for 30 minutes or until done. Remove from baking sheet and cool on wire rack.
Cook chicken slowly with onion and celery. Drain and discard onion and celery used in cooking chicken. Cut up chicken and sprinkle lemon juice over it. Add celery, mayonnaise, salt, pepper and almonds. Mix well.
Combine first 5 ingredients; beat at medium speed until smooth. Set aside. Combine brown sugar, cinnamon and pecans; set aside. Pour half of batter in a greased and floured 13 x 9 x 2-inch pan. Sprinkle half of sugar mixture over batter. Repeat procedure. Gently swirl batter with a knife. Bake at 350° for 30 to 35 minutes. Remove from oven.
Cook carrots until slightly tender. Drain; let cool. Mix remaining ingredients and pour over vegetables. Marinate overnight. Will keep indefinitely in the refrigerator.
Drain pineapple juice into measuring cup. Add enough water for 1 cup of liquid. Bring to a boil. When boiling, stir in the jello. Add cold water. Chill until partially set. Combine the pineapple and cranberry sauce; stir into the gelatin. Pour mixture into pan and chill until firm.
Saute onions and celery in oleo. Cook rice and broccoli separately. Mix and place in 2-quart baking dish. Bake at 350° for 10 minutes.
Drain fruit and cut into chunks. Combine whipped cream and mayonnaise. Add fruit and nuts. Freeze until very firm.
In 9 x 9-inch pan, place 1/2 of cheese, then pour mixture of eggs and salsa on top. Place remaining cheese on top of eggs and salsa. Bake at 325° for 30 minutes.
Grease 1 1/2-quart casserole. Melt butter and add next 5 items. Gradually add milk and sour cream. Cook until thick and add cheese and cooked beans. Put in casserole and cover with slivered almonds. Bake at 350° for 20 minutes.
Boil cream 20 minutes on low-medium, then add flour slowly, stirring constantly. In a few minutes, the butter will separate and come to the top. Remove some of it and add the boiling milk. Ladle into dishes and pour butter on top. Sprinkle liberally with sugar and cinnamon and serve. Makes 2 generous servings.
Separate eggs, beat whites until stiff. Put yolks in large bowl and beat well. Add buttermilk and melted butter, beat. Sift dry ingredients and add to liquid in bowl and mix until smooth. Fold in beaten egg whites. Fry on hot grill. `May use regular milk, instead of buttermilk.
Brown beef and garlic. Drain. Add tomato paste, tomatoes, salt, pepper and oregano. Cover and simmer 20 minutes. Cook noodles according to package directions.
Combine cake mix, 4 eggs, oil, pudding and club soda. Beat together 2 to 5 minutes. Pour into greased and floured 9 x 13-inch pan and bake at 325° until done (about 30 minutes).
In skillet, saute beef and onions in oleo until onions are tender. Combine beans and remaining ingredients in a 1 1/2-quart casserole dish. Stir in meat mixture. Bake in a 350° oven for 45 minutes, stirring once. Makes 4 servings.
Blend the cream cheese. Add butter and lemon juice; mix with cream cheese. Add sugar and mace; mix.
Prepare dinner as directed on package. Add soup, chicken, mushrooms, milk and onion. Mix well. Pour into 2-quart casserole; top with bread crumbs tossed with margarine. Bake at 350° for 30 to 35 minutes or until thoroughly heated.
Cook pasta, meanwhile crumble sausage into a large nonstick skillet. Cook, breaking apart with a wooden spoon until no longer pink. Add the spinach, red peppers, basil, salt and pepper. Heat to serving temperature about 3 minutes. Drain fusilli, add to sausage mixture and toss to combine. serve with garlic bread.
Over medium heat, cook pork chops (add salt and pepper to taste) in oil until browned. Remove to plate.
In a bowl, combine the first 7 ingredients; mix well. Set aside 1 cup for topping. Pat the remaining mixture into a greased 15 x 10 x 1 baking pan. Prepare brownie batter according to package directions. Spread over the crust. Sprinkle with reserved oat mixture. Bake at 350° for 25 to 30 minutes or until toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
Mix eggs, sugar, brown sugar, oil, raisins, pecans and zucchini. Sift flour, baking powder, baking soda, cinnamon and salt. Mix all together with vanilla. Bake in a greased muffin tin 25 minutes at 350°.
Stir together flour, salt, pumpkin pie spice and baking soda. Beat together until fluffy butter, sugar and egg. Stir in all at once flour mixture and applesauce; beat well. Stir in raisins and oatmeal. Drop by tablespoon onto greased cookie sheet. Bake at 375° for 15 to 18 minutes or until cookies are browned.
Mix together, place in casserole dish and sprinkle grated cheese on top. Place in oven heated to 350° and heat until cheese is melted.
In oleo, saute chopped onion, chopped celery and chopped bell pepper. Mix all ingredients. Bake for 30 minutes at 350°.
Fillet fish; wash and dry, cut in 1 1/2 inch pieces. Combine other ingredients and mix well and add to each quart jar, put all in jars. Pressure at 15 pounds for 1 hour and 15 minutes. Makes approximately 7 quarts.
Preheat oven to 350°. Combine cake mix, pudding mix, eggs, sour cream, oil, vanilla and rum. Beat 5 minutes; batter will be stiff. Stir in chocolate pieces and nuts. Spoon into a greased and floured 2-quart Bundt pan. Bake 55 to 60 minutes, or until cake tester inserted in center comes out clean. Let cool in pan 10 minutes. Then turn out; serve warm or cold, plain or with vanilla ice cream. Makes 10 to 12 servings.
Cook rice and keep warm. Saute vegetables in oil until crisp and tender. Add sausage and season to taste. Heat thoroughly. Mix in 1/2 cup cheese. Serve over warm rice, sprinkling with remaining cheese.
Don't throw away those leftover mashed potatoes. Put in refrigerator for another day. For 1 to 2 cups of potatoes, put 1 egg and chopped onion (in amount to suit you). Mix well. Drop by tablespoon into heated skillet with small amount of fat. Let brown, then turn to brown other side. You will never know they were leftover potatoes.
In a separate bowl, mix together the cream cheese, onion and pimentos. Refrigerate. In saucepan, mix other ingredients; cook until pasty. Mix with cream cheese. Chill for 1 hour. Shape into 2 balls. Roll in chopped or ground walnuts. Serve with crackers.
Stir and mix good. Add a few more tablespoons of orange juice, enough to set it good. Press down firmly in a Pyrex dish or loaf pan. Leave in icebox.
Boil corn. Combine remaining ingredients, keeping warm. Place cooked ears on platter and brush with margarine mixture.
Mix Jell-O with boiling water until dissolved. Add orange juice; chill until slightly thickened. Add remaining ingredients; chill until firm in a mold or bowl. Serve with or without mayonnaise, salad dressing or sour cream dressing. Serves 6.
In 1 1/2-quart saucepan, mix crushed peaches, sugar and orange juice. Place over high heat and stir until boiling. Reduce heat to low and let simmer for 15 minutes or until thick without covering. Remove from heat; stir in lemon juice and vanilla. Makes 2 cups. Serve warm on pound cake or over vanilla ice cream.