HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place pork chops in baking dish; salt and pepper to taste. Pour sauce over chops, then top with onion and mushrooms. Cover with foil. Cut 4 slits in foil. Cook in a 400° oven for 45 minutes.
Pour water into a large container with a rack. Bring water to a boil using high heat. Remove seeds and membrane center from pumpkin and discard. Cut pumpkin into wedges (do not peel). Place pumpkin on rack over boiling water. Cover container and steam pumpkin at medium heat for 30 minutes or until pulp is tender. Dot pumpkin with margarine and sprinkle with sugar and cinnamon.
Mix first 5 ingredients with pastry blender or fork until flaky. Reserve 1/2 cup for use on the top. Into balance of mixture, add milk, and egg and soda mixed together. Pour into greased 9 x 13-inch pan. To 1/2 cup reserved for top, add 4 or 5 chopped Heath bars and the chopped nuts. Sprinkle over top of batter and bake in 350° oven for about 30 minutes. Serve as is or add whipped cream, Cool Whip or ice cream.
Combine rice, eggs and 1 cup cheese. Press firmly into greased 12-inch pizza pan. Spread evenly. Bake at 400° to 450° for 20 minutes. Combine sauce. Spread evenly over crust. Add toppings. Sprinkle with remaining Mozzarella and Parmesan cheese. Bake 10 minutes longer.
Crush cookies; add fruit, nuts and coconut. Melt marshmallows in milk over low heat. Then add to cookie mixture; mix well. Then pack into 2 loaf pans that have been lined with wax paper. Store in refrigerator. Yield: 2 to 3 cakes. Does well when frozen also.
Heat oven to 375°. Mix shortening, sugar, eggs, honey, soda and salt thoroughly. Stir in remaining ingredients. Shape dough by rounded teaspoonful into balls. Place 2-inches apart on ungreased baking sheet. Flatten with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until light brown. Immediately remove from baking sheet.
Mix cocoa and sugar. Add syrup and milk. Cook over medium heat until mixture forms a soft ball (232° F). Remove from heat and add remaining ingredients. Mix well and pour into a greased (buttered) pan to cool. After cooled, slice into small squares.
In large bowl mix drained pineapple and oranges. Add coconut and pecans. Refrigerate and chill 2 to 3 hours or overnight. Add marshmallows and Cool Whip; mix thoroughly. Chill. Serves 8 to 10.
Mix the first 4 ingredients. When ingredients are blended, mix together the flour, soda, salt and nuts. Add to cream mixture alternately with milk and vanilla. Batter is thick. Mix for 1 minute or until well blended. Bake at 375° for 25 minutes (about) in a 9 x 13-inch pan. Use toothpick test for doneness because of thicker batter.
Spray Bundt or tube pan with nonstick spray. Cut individual biscuits into quarters and roll in cinnamon/sugar mix. (An easy way to do this is to put cinnamon/sugar in a plastic carton, throw in cut-up biscuits, snap on lid and shake it.) Layer in pan with pecans and raisins, adding handful or so of pecans and raisins and some of the cinnamon/sugar mix after each can of biscuits. For sauce, bring sugar, milk and butter to boil in saucepan. Pour over biscuits in tube pan. Bake in oven preheated to 325° for 30 to 45 minutes. Dump out of pan onto dish or platter big enough to catch sauce.
Layer as stated. For an extra twist, add a layer of fresh chopped cilantro! Nuke for 7 to 9 minutes, until cheese melts. Or bake at 450° until cheese melts. Serve with nacho chips.
Put all ingredients in dish you wish to cook in. Mix well. Cook on 450° until it begins to bubble, then mix biscuits. Add to top. Reduce heat to 350°.
Place 1 can apple pie filling in oblong baking dish. Top with pork chops, salt and pepper to taste. Top with Stove Top dressing (mixed according to directions on package first). Cover with aluminum foil and bake at 300° for 3 hours.
Mix all ingredients together and shake until sugar dissolves. A good dressing to use on tossed green salad; really compliments French dip sandwiches when served with salad.
Wash and dry fresh picked cucumbers. Pack in clean dried quart fruit jars until full. Add vinegar to cover cucumbers. Last, add the salt (do not use iodine salt) and alum. Set away for 6 weeks. After 6 weeks, drain off vinegar completely. Place in jar 3 cinnamon sticks and fill jars with sugar. When sugar dissolves, re-fill jars again with sugar. Again set away for 7 days. After 7 days, it is now ready to eat.
Mix crushed pretzels, margarine and sugar together and press into a 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes. Mix cream cheese with sugar. Add Cool Whip and mix well. Spread on cooled crust. Mix jello with water. Add strawberries. Chill until syrupy and pour over cheese mixture. Chill until ready to use. Lime jello and crushed pineapple may be substituted for strawberries.
Combine cake mix, butter and 1 egg. Press into oblong cake pan. Combine cream cheese, 3 eggs and confectioners sugar. Pour over cake mixture in pan. Bake 50 minutes at 350°.
Slice onions in pan and fry until light brown. Mix flour, salt, mustard and sugar. Dip the liver in this mixture. Put half of onions in casserole. Place the liver on top, then add rest of onions. Mix curry powder to the rest of flour mixture. Add the water and catsup, making a paste. Pour over liver and onions. Bake 1 hour at 300°.
Soak raisins in warm water for an hour; drain. Mix orange juice, peel and raisins. Cream sugar replacement, egg and margarine; add vanilla. Sift together flour, salt, soda and baking powder. Combine all ingredients. It should be like a thick cake batter. (I needed to add a little water.) Fill well-greased muffin cups 2/3 full. Bake about 20 minutes at 350°.
Blend Crisco into flour. Add milk. Stir in with a fork. When all the flour and Crisco mixture is moist, dump onto a dough cloth and sprinkle a little extra flour over this to make it manageable. Knead lightly. Roll out with rolling pin or pat out gently by hand. Cut out biscuits and place on cookie sheet that is slightly greased. Bake at 425° until done, but not too long.
Parboil cabbage. Brown hamburger, bacon and onions (mix). Layer cabbage, rice, hamburger, bacon and onion mixture. Layer until all are used up. Pour tomato sauce over and put bread crumbs on top. Bake at 350° for 1 hour.
First Layer: Mix the flour, sugar, chopped nuts and margarine together. Pour into a 9 x 15-inch loaf pan. Bake at 350° for 15 minutes. Cool.
In a food processor, puree the cottage cheese 3 minutes or until very smooth. Transfer to a large bowl. Whisk in mayonnaise, lemon juice, Parmesan, shallots or scallions, parsley, mustard, tarragon, pepper and garlic. Cover and refrigerate until needed.
Preheat oven to 350°. In a large skillet, melt 4 tablespoons of the butter. Add the peppers and onion and saute over moderate heat until softened, about 10 minutes. In a large bowl, beat the eggs, salt, pepper and cream until blended. Pour over the pepper-onion mixture. Reduce the heat to low and cook, stirring constantly, until eggs are softly set, about 15 minutes. Remove from the heat and stir in the remaining 2 tablespoons butter. Spoon about 1/2 cup of the scrambled eggs into the center of each of the 8 tortillas. Roll into a loose cylinder and place in pairs, seam side down, in a lightly greased baking dish. Sprinkle both cheeses evenly over the tortillas. Bake until the cheese is melted and the tortillas and eggs are warmed through, about 10 minutes.
Saute onions in margarine until they are transparent. Add broth and pepper to onions and simmer 30 minutes. Serve in oven-proof bowls. Top with croutons and cheese (Swiss, Provolone or Mozzarella). Heat in oven or microwave until cheese is melted.
Stir sugar, crushed pineapple and Jell-O together. Heat in saucepan until mixture comes to a boil. Remove from heat and cool for about 5 minutes. Whip chilled evaporated milk until double in volume. Combine boiled mixture and whipped milk. Pour into pie crusts and chill at least 4 hours.
Place pecans and coconut in bottom of greased pan. Prepare German chocolate cake according to directions on the package. Pour over pecans and coconut. Melt margarine and cream cheese in saucepan just enough to dissolve. Pour over cake mixture. Spoon confectioners sugar over cake mix. Bake for 50 to 60 minutes at 350°.
Place zucchini in colander. Sprinkle with salt; set aside for 30 minutes. Squeeze as much liquid as possible from zucchini. Combine all ingredients, except oil. Lightly grease skillet or griddle with oil and heat. Drop slightly rounded tablespoonfuls of the batter onto the skillet. Flatten to 3-inch diameter with back of spoon. Cook, turning once, 1 minute on each side, or until golden. Serve with sour cream if you wish.
Make Jell-O using the 1 cup boiling water; set aside. Peel and cut up oranges and bananas. Put in large bowl. Add the pineapple and lemon juice. Stir in sugar; add Jell-O. Stir, then cover and refrigerate. After several hours, stir again, then refrigerate overnight or several hours more until set.
Combine confectioners sugar, cocoa, butter and milk in micro-proof bowl. Microwave at High for 2 to 3 minutes or until butter is melted. Stir until mixture is smooth. Stir in nuts and vanilla; blend well. Spread evenly in buttered 8-inch square pan; cool. Cut into 1-inch squares. Makes about 5 dozen.
Grill chicken over medium coals for 15 to 18 minutes, turning once, or until tender. Remove from grill and place in a single layer on a platter; sprinkle with lemon juice and set aside. In a large bowl, toss pasta, red pepper, celery, onion and dill. Remove chicken from platter; pour juices into a bowl. Slice chicken crosswise into thin strips; add the pasta mixture. To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well. Add oil very slowly in a stream until dressing is thickened. Pour over salad and toss. Serve in a lettuce-lined bowl or on individual lettuce-lined plates.
Combine all ingredients except 1/4 cup oleo. Pour in baking dish. Mix crumbs with other oleo. Sprinkle over mixture. Bake in 350° oven for 50 minutes.
Mix beans with ingredients except corn flakes. Put in greased casserole. Cover with corn flakes. Bake at 350° for 1 hour. Serves 4 to 6 people.
Melt white chocolate bark with paraffin wax over hot water. Do not boil. Pour over Fruit Loops, marshmallows and chopped nuts; toss until well coated. Drop by spoon onto wax paper and cool.
Heap crock-pot full of apples. Sprinkle sugar, cinnamon, cloves and salt over top. Cover and cook on high until heated through. Set on low and cook all day.
Peel and chop carrots. Add water and cook in microwave 30 minutes. Drain and set aside. Melt 1/2 stick butter and Velveeta until melted. Pour over carrots. Melt 1 stick butter; set aside. Crush crackers and mix with butter. Pat over carrots, like a crust. Bake at 350° uncovered for 10 minutes.
Add garlic and/or onion to taste. Bake at 350° for 20 minutes. Sprinkle paprika on top for color.
Wash pork chops in cold water. Place in large casserole dish. Season the pork chops with seasoned salt. Cook in oven at 350° for 45 minutes. After the chops have cooked, pour in bag of kraut. Let cook slowly for 20 minutes at 250°.
Place cabbage in pot filled with boiling water. Boil for 10 minutes. Separate leaves. Combine meat, rice, onion, salt, pepper and parsley. Place about 2 tablespoons of filling in each cabbage leaf. Loosely fold over sides and roll. Place rolls into large pot, keeping them tight. Dot with the butter and pour the 3 cups of hot water into pot. Bring to a boil and cook over low heat for about 1 to 1 1/2 hours.
Mix 1 cup of water with the soup and heat. Drain the asparagus,	place in a microwavable bowl and microwave, covered, about 2 minutes on High until hot.
Mix all together. Put in 9 x 13-inch pan, Pam sprayed. Bake at 350° for 45 minutes.
Spread wings in jelly roll pan in a single layer. Drain the pineapple well and mix with other ingredients. Spread mixture over wings. Bake at 300° for 3 hours, turning wings every 30 minutes.
If desired, add diced bananas or coconut to pudding. Layer: 1 cake layer, pineapple, pudding, 1 cake layer, pie filling and Cool Whip. Top with nuts.
Mix all ingredients and drop by teaspoonful on baking sheet and bake at 375° for 8 to 10 minutes.
Brown ground beef, celery, onion, green pepper, garlic and salt until onion is tender. Drain fat. Stir in the remaining ingredients; simmer for 15 minutes. Serves 8.
Mix cake mix, pie filling and eggs together. Spread in 13 x 9-inch pan. Bake 25 minutes at 350°. Cool for 15 minutes.
Bring the chicken broth to a boil over moderate heat. Mix the cornstarch with the water and stir it into the broth. Add the soy sauce, optional ginger, and pepper. Return the soup to a boil and remove from heat. Beat the eggs slightly, so that they are broken up but the yolks and the whites are not completely mixed together. Slowly pour the eggs into the soup while gently stirring to form long threads of the eggs. Divide the scallion slices between the individual serving bowls and ladle the soup over them. Makes 4 to 6 servings.
Cook carrots and drain. Add ingredients together; bring to a boil and pour over carrots. Refrigerate for a couple of days.
Combine chicken breasts and stock in a large pot; bring to boil over high heat. Reduce heat and simmer for at least 10 minutes, but a half hour won't hurt. Add the carrots, onion, celery and bay leaf; simmer, partially covered, for 20 minutes. Make Scallion Dumplings as shown.
Cook fettuccini to package directions. Drain in saucepan. Melt butter. Add flour. Stir until thick. Add milk. Stir until thick. Add cheese and bring mixture to boil, stirring constantly. Add salt and pepper. Stir. Take off heat and let stand 5 minutes. Pour over noodles and serve.
In microwave or double boiler, just barely get Hershey bars soft (do not melt). Fold in Cool Whip. Put in chocolate pie crust and refrigerate, at least 3 hours before serving. Keep refrigerated.
Mix in baking dish and bake at 350° for 30 minutes. Put strips of bacon on top before baking.
Pour beer into roasting pan. Mix tenderizer, pepper and onion in beer. Mix bouillon in 2 cups hot water, when dissolved, pour into pan and add brisket. Add hot water until brisket is nearly covered, add oil. Cover with lid and put in refrigerator. Let stand for 2 days, turning the brisket every 12 hours. This will also work for other meats.
Combine crushed pretzels with 3 tablespoons sugar and melted butter or margarine. Press in 9 x 13-inch pan and bake at 350° for 10 minutes. Remove from oven and cool completely. Blend cream cheese, sugar and Cool Whip together. Spread on top of crust. Combine water with Jell-O until dissolved. Add frozen strawberries and stir until almost set. Pour mixture over cream cheese and put in refrigerator until set.
Chop peach, about 2/3 cup, in a small bowl. Combine all ingredients. Refrigerate.
Mix crumbs and margarine. Spread in a greased 9 x 13 x 2-inch pan. Beat the egg whites and sugar stiff. Pour beaten egg whites over crumbs. Spread evenly to edges. Bake at 375° for 10 minutes. When cool, spread blueberries evenly. Cover with Cool Whip and refrigerate overnight.
Melt butter and add chocolate chips. Stir over low heat until melted. Remove from heat and stir in milk. Beat until smooth then add vanilla and pour into an 8 x 8 pan. You can also add nuts. The chocolate and butter can be melted in the microwave if you wish.
Melt oleo. Add peanut butter, powdered sugar and graham cracker crumbs. Press in greased 9 x 13-inch pan. Freeze 15 minutes. Melt chips. Can use 9 squares of almond bark chocolate and add the tablespoon of vegetable oil to chocolate mixture. Pour over the peanut butter mixture. Put in cool place. Cut into squares. Very good. Makes 25 servings.
Blend margarine, sugar and egg. Stir in mashed bananas until blended together. Add remaining ingredients. Mix well. Pour batter into 2 greased small bread pans. Bake at 325° or 350° until done, 30 to 45 minutes.
In small bowl, combine 2 cups flour, baking powder, and salt. In large bowl, with electric mixer at medium speed, beat margarine and 1/2 cup sugar until light and fluffy. At low speed, gradually stir in flour , mix until well blended. Chill 2 hours. Press dough into 13x9x2 inch pan. Bake at 350° for 20 minutes. In large bowl, beat eggs, remaining flour and sugar, juice and peel until light and fluffy. Pour over baked layer; Bake 30 minutes more. Cool. Sprinkle with confectioners sugar. Carefully cut into 1 1/2 inch squares. Makes 3 dozen cookies.
Heat oven to 450°. Grease 9 x 13-inch pan. Mix baking mix and water until soft dough forms; beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-covered board. Knead 5 times. Roll dough into rectangle, 14 x 10-inches. Place dough in dish so edges are 1/2-inch up the side. Mix remaining ingredients; pour evenly over dough. Bake until edges are golden and knife inserted in center comes out clean, about 25 minutes. Makes 6 to 8 servings.
Cream butter and sugar; add next 8 ingredients, mixing thoroughly. Add flour, mixing thoroughly. Stir in nuts and raisins. Cook at 350° for 1 hour and 45 minutes. Cool.
Bake pie shell in 400° oven. Mix cornstarch, sugar, salt and nutmeg in 2-quart saucepan. Stir in sour cream. Stir in egg yolks, raisins and lemon juice. Cook over medium heat, stirring constantly, until thickens and boils. Boil and stir 1 minute. Pour into pie shell.
Mix all well; shape into loaf. Dot top with 1 tablespoon shortening. Bake at 350° for 1 hour. Makes 4 servings.
Mix all ingredients together and form into 1 large cheese ball. Serve with assorted crackers.
In a large mixing bowl, combine cottage cheese, Cool Whip, mandarin oranges and pineapple. Pour box of jello into mixture. Stir and serve.
Cook squash and onion until tender; drain. Combine soup and sour cream. Mix with squash and onions. Mix melted oleo with stuffing; line casserole, saving some to garnish top. Combine all other ingredients and pour into casserole. Top with stuffing. Bake in 350° oven until bubbling and brown.
Add water to jello and dissolve. Add 7-Up. Let thicken. Add drained pineapple (save juice). Mix bananas, pineapple, marshmallows and nuts. Spread on jello. Mix together 1 cup pineapple juice, sugar, egg and cornstarch. Cook this until it thickens. Cool. Whip whipping cream and add it to the cooked mixture. Spread over top of jello. Refrigerate before serving.
Measure all ingredients in a bowl and mix well. Then bake in pans like cake until good and brown. When cool, crumble and dry, then grind it. Can be eaten without drying, like cake with fruit and milk.
Brown hamburger meat with pepper and onion. Pour off grease. Add tomato paste, water, tomatoes and tomato sauce, then oregano, parsley, garlic salt and mushrooms.	Simmer for 15 to 20 minutes.
In a bowl, beat the cream cheese and Eagle Brand milk. Stir in lemon juice and vanilla. Pour into pie crust and chill 2 to 4 hours. When ready to serve, put pie filling on top.
Combine oil, eggs, and sugar. Mix all dry ingredients together and add alternately with the 3 cups of apples. Add pecans and vanilla. Pour in a greased and floured tube or bundt pan. Bake at 300 degrees for 1 1/2 to 2 hours.
Tear up cake into small pieces and put into a large bowl. Boil water for jello as directed. Do not add the cold water. Dissolve jello in boiling water and add frozen strawberries, then put into bowl with the cake. Blend all ingredients together with wooden spoon. Put in jello mold and freeze for 45 minutes. Top with whipped cream, if desired. Serves 8.
Beat eggs slightly; add the sugar, flour, corn syrup and butter. Beat until blended. Cover bottom of pie shell with pecans. Pour syrup mixture over pecans. Bake in a preheated 375° oven until the center is firm, 40 to 45 minutes. Cool on a wire rack. Serve with unsweetened whipped cream if desired.
Heat oven to 350°. Melt butter over low heat; blend in flour, cream cheese and seasonings together. Gradually add bouillon and milk, stirring constantly, until slightly thickened. Combine with other ingredients. Place in greased 2-quart casserole and top with cheese. Bake 25 minutes (uncovered).
Mix. Good on chicken or flank steak. Should marinate meat in sauce overnight or several hours.
Combine sweetened condensed milk, whipped topping and lemonade; mix well. Pour mixture into crust and refrigerate until set. Yields 1 (9-inch) pie.
Cook sausage until it loses its pink color, then drain. Mix sausage, Bisquick and cheese in bowl. Make into small balls. If mixture is too dry, add 3 to 4 tablespoons of water. Bake at 350° until brown.
Brown hamburger with onion and green pepper. Add salt and pepper to taste. Drain grease. Add tomato sauce and spices. Add Prego sauce and mushrooms. Bring to a simmer for 15 minutes. Cook noodles in salt water until limp. Then drain. Place noodles in large baking pan and mix together hamburger mixture. Pour tomato juice over noodles. Use entire can. Do not mix in. Bake at 350° for 30 minutes. Remove and sprinkle Mozzarella cheese and bake 15 minutes.
Cook meat in water until well done. Add onion, sauerkraut juice and sugar. Beat egg, flour, milk and cream. Add to soup and bring to boiling point. Serve with potatoes or dumplings.
Scald milk and butter in saucepan. Pour over sugar and dissolve. Mix yeast and water. Add to slightly cooled sugar mixture. Stir in cardamon, eggs and salt. Add to this mixture flour, 2 cups at a time. Cover and let rise. Pour onto well floured surface. Fold and knead. Pour into greased loaf pans. Let rise again. Bake at 350° for 30 to 35 minutes. Upon removing from oven, rub top of loaf with butter. Sprinkle lightly with granulated sugar. Cool. Makes 3 to 4 loaves.
Rub bowl with crushed garlic clove. Break romaine into bite-size pieces to turn into the bowl. Pour over oil and mix to coat well. Break eggs into salad and mix. Sprinkle with lemon juice and mix thoroughly. Add anchovies and cheese. Mix again. Add the croutons and mix well. Taste. Season with salt and pepper to taste and serve at once.
Prepare chicken. Rinse. Cut slits around edges so it won't curl up. Sprinkle salt and pepper in bottom of pan. Sprinkle 1/4 teaspoon poultry seasoning and 1/4 teaspoon Mexene chili powder in bottom of pan. Lay chicken on it. Sprinkle salt and pepper and remaining 1/4 teaspoon poultry seasoning and Mexene chili powder over top. Put in 400° oven for 15 minutes, then turn over for 15 more minutes. Put all other ingredients in a small bowl. Stir with a fork. When chicken has baked 30 minutes, turn over and spoon on top. Wait 10 minutes; turn and spoon remainder of sauce on top. Let it bake 10 more minutes.
Sprinkle lemon juice over apples; toss well. Mix in raisins and cabbage. Add mayonnaise. Toss and arrange lettuce lined bowl. Serve immediately.
Remove most of fried meat from pan. Pour off drippings. Pour can of soup into pan, stir well to loosen browned bits. Add 1/4 cup water and 2 to 4 tablespoons meat drippings, as desired. Heat, stir often. Makes about 1 1/2 cups. Especially good with beef, chicken, ham and pork.
Mix pecans, 2/3 cup brown sugar, the corn syrup, and 1/4 cup margarine in rectangular pan, 13 x 9 x 2 inches; spread to cover bottom of pan. Set aside. Stir baking mix and milk until dough forms; beat 20 strokes. Turn onto surface dusted with baking mix; gently roll in baking mix to coat. Shape into ball; knead 10 times. Roll dough into rectangle, 15 x 9 inches; spread 2 Tbsp. margarine. Mix 1/2 cup brown sugar and the cinnamon; sprinkle over rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into roll to seal well. Cut into twelve 1-1/4 inch slices. Arrange cut sides down in pan. Bake until golden brown, about 30 minutes. Immediately invert on heatproof serving plate. Let stand 10 minutes. Carefully separate rolls. Serve warm. Yield: 12 rolls.
Cream butter, sugar and shortening thoroughly. Add egg and blend well. Sift together flour and baking powder. Add with vanilla extract to first mixture; blend thoroughly. Drop mixture by tablespoonfuls on ungreased baking sheet. Bake in oven at 350° for 8 to 10 minutes, depending on thickness of cookie. If desired, press cookies with fork before baking.