HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown pork chops. Remove from pan and saute onion and green pepper in fat. Place pork chops in pan over onion and pepper. Add tomatoes, tomato sauce and water. Simmer slowly over low heat for 50 minutes. Serve chops and gravy over rice. Makes 6 servings.
Heat oven to 250°. Beat egg whites at high speed in a small bowl until foamy. Add salt and cream of tartar. Continue beating until soft peaks form. Add sugar, one tablespoon at a time, beating well after each addition. When meringue is stiff and white, add the rest of the ingredients. Drop by teaspoonfuls about 1 1/2-inches apart onto lightly greased cookie sheet. Bake 40 minutes. Remove to wire rack to cool.
Spread hash browns in a 9 x 12-inch pan. Saute onions in margarine. Mix with soup, cheese, sour cream and salt. Pour over hash browns. Top with crushed corn flakes. Drizzle with margarine, melted. Bake, uncovered, for 45 minutes at 350°. Serves 12.
Cut chicken in eight pieces and simmer 2 1/4 hours in 1 gallon of water or until chicken is tender. Remove chicken. Add beans, tomatoes, onions and potatoes to broth. Simmer until beans are tender, about 1 hour. Add hot water, if necessary, and stir to prevent scorching. Add corn and chicken, boned and diced, and seasonings; cook until corn is done. Serves 8 to 10. Better the day after being prepared.
Spray a cold large skillet with nonstick coating. Preheat skillet over medium heat. Add broccoli, onion, lemon pepper and thyme to skillet. Cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetable mixture from skillet; keep warm. Add oil and garlic to hot skillet. Rinse chicken; pat dry. Add to skillet. Cook chicken over medium-high heat 10 minutes or until chicken is tender. Return vegetable mixture. Add cherry tomatoes. Cover and cook 1 to 2 minutes. Makes 4 servings.
Spread apples or cherries in a 9 x 13-inch pan or dish. Cover with cake mix. Top with thin slices of margarine. Add 1 cup of water. Bake for 45 minutes at 350°.
Put raw meat in baking dish. Cut up vegetables and add to meat. Pour soups (undiluted) over the meat and vegetables. Cover lightly and bake 3 hours at 350°. Delicious!
Add enough water to cover meat and cook until the water boils. Add all ingredients, but the vegetables, and cook until meat is tender. Add the vegetables. Stir until well blended. Turn down the heat and simmer until all vegetables are tender. Serve over rice.
Mix all ingredients and bake in 2 pie shells at 325° for 1 hour.
Cream shortening, butter and sugar. Add eggs, one at a time. Beat well after each egg. Mix baking powder and flour; add to mixer. Add milk and vanilla; stir in pineapple. Pour in cool oven. Bake at 325° for 1 hour and 15 minutes.
Combine ingredients in crock-pot. Let cook 4 to 6 hours. Serve over steamed rice.
First, soften each tortilla in a skillet with a small amount of oil. Do all of the tortillas before starting the filling. Keep them softened by placing them in a moist kitchen towel.
Mix meat with pizza sauce and other ingredients. Split the bread lengthwise and spread each with meat. Broil for 10 minutes. Cover with cheese slices; broil 5 minutes longer until cheese melts.
Mix all ingredients listed above. Pour into unbaked pie shell. Bake at 350° for 35 minutes.
Cook until thick. Approximately 10 minutes in the microwave. Remove from heat. Add 3 oz. dry jello and stir. Cool completely. Make graham cracker crust for a 9x13 pan or 2 - 9 inch pie plate. Add 4 sliced bananas to the cooled mixture. Pour over graham cracker crust. Add whipped topping and garnish with cherries. Enjoy!
Dissolve juice of cherries, sugar and jello. When it comes to a boil, remove from heat. Dissolve gelatin in 1/4 cup water and add to hot mixture. Add pineapple and juice, orange and lemon rind, salt, nuts and cherries. Mold. Serves 10.
Mix bar ingredients in order given. Put in a greased jelly-roll pan. Bake at 350° for 30 minutes. When cool, frost.
Cook chicken enough ahead of time to let it cool so you can pull chicken off bone. Place half of bread crumbs in baking dish. Pour butter over bread crumbs. Layer chicken over this. Mix other ingredients and pour over chicken. Add rest of bread crumbs on top. Bake at 325° for 45 minutes to 1 hour.
Put all ingredients in bowl; mix well. Add raisins, dates and nuts, last. Bake for 1 hour at 350° in 4 well-greased and floured loaf pans or 1-pound coffee cans.
Cook noodles; pan-fry onions and add beef, salt and pepper. Fry until pink is gone. Add rest of items and pour into 2-quart casserole. Sprinkle cheese and bake at 350° for 30 minutes.
Mix butter and cookies in 9 x 13-inch pan. Then, with spoon, mix pudding with milk and add soft ice cream, mixing well. Place on top of crumbs. Chill for 1 hour. Put Cool Whip on top and add crushed Heath bars.
Cream sugar and butter until creamy and smooth; add eggs and beat well. Mix and sift dry ingredients. Add lemon extract, vanilla and milk, along with dry ingredients. Mix well. Stir in raisins. Pour into one large loaf pan (9 x 5 x 3-inch) or two small loaf pans that have been greased and floured. Bake for one hour at 350° or until brown. Slice very thin when cool. This is a moist heavy bread with a hint of lemon. It freezes well.
In a large mixing bowl combine sugar, flour and salt. Stir in melted butter, lemon peel and lemon juice.
Cream margarine and sugar; work in 1 cup of the flour. Add water and vanilla. Mix nuts with other cup of flour and fold in.
Put in large saucepan margarine, sugar and dates. Continue to stir until well mixed and a slow boil. Remove from heat and add Rice Krispies, pecans and coconut. Mix well. Roll in balls in powdered sugar while hot. Makes about 8 dozen.
Combine and boil sugar, butter, eggs, dates and nuts; slowly cook until thickened. Add cereal and vanilla; drop by teaspoon and roll in coconut.
Mix Italian dressing according to package. Chill. Cook noodles until tender (about 5 minutes). Cut up red onion and cucumber. Mix pasta, onion and cucumber. Chill. Add dressing before serving. Be creative. Add celery, bell peppers, broccoli.
Dissolve gelatin in 2 1/2 cups of boiling water. Add pineapple and its juice and blend together. Chill until partially set. Fold in oranges and pour into a 13 x 9 x 2-inch pan and chill until firm.
Cook beef, onion and mushrooms in large skillet until beef is browned; drain. Stir in salsa and chilies; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes. Sprinkle with 1 1/2 c. cheese and tortilla chips. Top with remaining cheese. Cover; cook for an additional 2 to 3 minutes or until cheese melts.
Mix softened cream cheese. Add remaining ingredients. Roll into a ball and roll in finely chopped pecans.
Drain pineapple and reserve juice; add water to make 1/2 cup. Set aside. Dissolve Jell-O in 1 cup boiling water. Break up cranberry sauce and add to Jell-O. Add 1/2 cup of reserved liquid. Chill until it starts to set. Add pineapple and apple. Chill until firm.
Combine oats, flour, nuts, sugar, soda and salt. Mix well. Add margarine; mix until dry ingredients are thoroughly moistened and mixture resembles coarse crumbs. Reserve 1 1/2 cups. Press remaining crumb mix onto bottom of greased 15 1/2 x 10 1/2-inch jelly roll pan. Bake at 375° for 10 minutes.
Put spinach in a large salad bowl. Cook diced bacon in a skillet over moderately high heat until crisp; reduce heat to medium and add sugar, green onions, salt, vinegar, mustard and paprika. Bring to the boiling point and remove from heat. Just before serving, pour the hot dressing over the spinach and toss lightly until leaves are coated.
Combine gelatin, 2 tablespoons sugar and skim milk in a small saucepan. Let stand 1 minute. Cook over medium heat, stirring constantly, until gelatin dissolves. Stir in almond extract. Chill until consistency of unbeaten egg white.
Chop cabbage and parboil for 3 minutes; drain. Brown ground beef and onion, breaking up beef. Drain well. Alternate layers of cabbage with meat and onion in 2-quart casserole. Pour soup on top. Pierce food with fork several times so soup runs through layers. Bake, covered, for 30 minutes at 350°. Serves 4 to 6.
Mix the first 7 ingredients together. Pour into a greased 9 x 13-inch pan. Bake 12 minutes at 350°. Combine confectioners sugar with extract and enough milk to proper consistency to spread. Put on cooled cake. Melt chocolate and butter. Spread over frosting. Refrigerate.
Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Line foil lined 14-inch pizza pan with slices, overlapping edges slightly. Bake at 375° for 12 minutes or until golden brown. Cool. Invert onto serving plate and carefully remove foil. Turn right side up.
Wash chard; slit lengthwise and chop. Bring a pan of water to a boil; cook chard; drain. Fry bacon; reserve 2 Tbsp. fat. Crumble bacon, set aside. Dice onion; set aside. Beat eggs with 2 Tbsp. milk. Weaken vinegar with water to make 1/2 C. Add to egg mixture and cook till thickened. Add chard, crumbled bacon, and raw onion. Serve at once.
Microwave. Bake potatoes on High, 16 to 17 minutes. Cook bacon until crisp. Drain and crumble. Cut top quarter off of potatoes. Scoop out the inside. Reserve shell. Mash potatoes until smooth. Beat in butter, sour cream, milk, salt, pepper and Parmesan cheese. Mix well. Stir in green onions and all but 1/4 cup crumbled bacon. Sprinkle 1/4 cup bacon over top of potato mixture after placing back in shells. Place on baking sheet. Bake in 400° oven 20 minutes or until lightly browned.
Toss vegetables, cheese, mayonnaise and dressing together in a large bowl. Serve with crackers or as a side dish with any meal.
Cook ingredients until well done, then put in casserole. Top with thick layer of mashed potatoes. Bake at 350° until potatoes are brown, or broil 5 to 6 minutes.
Mix well. Serve with celery, carrots, cucumbers, cauliflower and broccoli.
In 2-quart microwave-safe casserole, crumble the ground turkey; add onion and microwave on High (100% power), uncovered, for 2 1/2 to 3 1/2 minutes or until cooked through; drain. Add spaghetti sauce, macaroni, water and garlic powder; mix lightly. Cover with lid and microwave on High for 7 to 8 minutes or until almost boiling, stirring once halfway through cooking time. Mix in vegetables; cover. Microwave on High 10 to 12 minutes or until macaroni and vegetables are tender; stir twice during cooking time. Stir in cheese and let stand 3 minutes to melt cheese. Makes 6 servings.
Place egg yolks and sugar in a heavy saucepan and whisk together well, about 2 minutes. Add milk and whisk to blend. Set the saucepan over medium heat, stirring constantly, until the sauce begins to thicken. Don't allow it to come to a boil or the eggs will curdle! Remove from heat. Add vanilla. Pour into glass or ceramic pitcher and allow to cool. Serve over fresh fruit, or white cake topped with berries.
Combine butter, peanut butter, sugars, vanilla and egg, beating with an electric mixer until fluffy and light. Stir together the dry ingredients and add to butter mixture using a wooden spoon, blending thoroughly. Shape into one inch balls and place about 2 inches apart on a baking sheet. Flatten lightly with fork tines in a criss-cross pattern. Bake at 325° for about 12 minutes until lightly browned. Makes about 4 dozen.
Cut peaches into small bite size pieces. Use a large cake pan. Empty peaches and syrup into cake pan. Pour dry yellow cake mix on top. Cut butter into small squares to cover top. Cook for 30 minutes at 350°.
Cream butter, sugar, vanilla and lemon flavoring. Mix flour, salt, soda and cream of tartar. Add eggs to butter mixture; then gradually add flour mixture to butter mixture. Fold in jam and sour cream. Bake at 350° for 1 hour.
Mix all ingredients, except bread crumbs together. Put in a loaf pan, sprinkle bread crumbs on top and bake in oven.
Melt caramels in a double broiler or microwave. Stir in 1/3 cup milk and set aside. In a mixing bowl, combine cake mix, butter and remaining milk; set half aside and press other half into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 6 minutes. Remove from the oven and sprinkle with chocolate chips. Pour caramel mixture over; spoon reserved cake mixture on top. Return to oven for 20 minutes.
Combine corn, pepper, onion, pickle relish and celery in medium heatproof bowl. Stir together vinegar, oil, sugar, mustard, mustard seed and celery seed in small saucepan. Bring to boiling; boil 1 minute. Pour over vegetables; stir well. Refrigerate, covered, overnight; stir occasionally. Spoon relish in glass jar and tightly cover. Store in refrigerator.
Beat eggs and sugar together. Add corn syrup, nuts and vanilla. Pour into 9-inch pie shell. Bake at 300° for 1 hour.
Combine in glass measure the egg yolks, sugar and milk; microwave on High 2 to 4 minutes, stirring with a whisk twice, or just until slightly thickened. Set in bowl of ice water to cool.
Mix together onion, American cheese, spices, mashed tomatoes and cream of chicken soup. Soften tortillas in chicken stock (do not soak too long or they will crumble). Line long shallow casserole dish with 6 overlapping tortillas. Cover tortillas with a layer of chicken mixture and another layer of tortillas and chicken mixture. Heat in oven at 350° for 25 to 30 minutes. Top with grated cheese and heat 5 minutes to melt.
Cream butter and brown sugar. Add flour and nuts and mix. Set aside two cups of the mixture for topping. Press remainder in bottom of a 9 x 13-inch baking pan. Bake at 350° for 12 to 15 minutes. Blend sugar and cream cheese until smooth. Add eggs, milk, lemon juice and vanilla. Beat well. Spread over bottom crust; sprinkle with reserved two cups of topping. Return to oven and bake for 25 minutes more. Cool, then chill and cut into 48 pieces.
Combine lemon peel, lemon juice and 2 1/4 cups strawberries in blender; blend. In punch bowl, combine sherbet and mixture; stir well. Pour in soda and stir to blend. Float lemon cartwheels and strawberry halves in punch. Makes 10 (8 ounce) servings.
Beat eggs. Add bread cubes, V-8 juice, thyme, salt and pepper; mix well. Add meat, onion and bell pepper; mix well. Shape into loaf; cover with ketchup. Bake at 350° for 1 hour.
Brown rice with oil. Add water. Add tomato, onion and green pepper. Add Treet meat or bouillon cubes. Add tomato sauce. Cook about 1 hour. Set aside. When rice gets thick, ready to eat.
Cook broccoli according to directions on box. Mix soup, egg and cheese; add this to broccoli. Pour mixture into room temperature pie crust. Sprinkle cracker crumbs on top. Bake at 35 to 45 minutes at 350°.
Need gravy without the calories? Cook the cauliflower as directed with the bouillon cube. Drain. Put in a blender and blend until gravy consistency. Use as a gravy or eat alone.
Combine drink powder, tea powder, ground cinnamon, sugar and cloves. Store in sealed container for up to 4 months. Makes 2 cups mix (enough for 12 servings).
Cut steak into strips (bite size) and marinate in cooking sherry, teriyaki sauce, soy sauce, sugar and garlic (finely chopped) for 2 hours.
Cream the first 3 ingredients. Add the next 7 ingredients. Sift remaining ingredients together. Add to mixture. Mix all well. Bake in ungreased cookie sheet. Allow to cool slightly before removing. Bake 10 to 12 minutes at 350°. Don't overbake. Yield: 3 dozen.
Prepare pudding as directions on box. Add can of condensed milk. Fold in Cool Whip. Arrange layers of bananas and vanilla wafers in bowl. Pour pudding mix over each layer. Top with vanilla wafers.
Cream the butter and sugar. Add the lemon rind, lemon juice, egg yolks, flour and milk. Stir in the beaten egg whites. Bake in a baking dish or custard cups in a pan of hot water in a 350° oven for 45 minutes.
In a large baking pan, place a tortilla at one end. Fill across center with crab meat and cheese. Sprinkle with olives and chiles to your taste. Roll tortilla into itself, forming a roll. Repeat process until pan is full. Sprinkle a thin layer of cheese over the top. Sprinkle with olives and chiles. Pour cream over tortillas. Bake in a 375° oven for 20 to 30 minutes or until tortillas start to brown. Serves 5 to 6.
Drain half of the juice from the peaches; spread peaches in bottom of a 9 x 9-inch casserole dish. Sprinkle cake mix over top. Melt butter and dribble over cake mix. Bake at 350° for 40 minutes or until golden brown. Let cool before serving.
Pour tomato juice in large pot. Add rice; dice and cook onion and bell pepper in margarine until tender. Add hamburger when rice is done and simmer 20 minutes. Serve with nachos and cheese.
Process in blender until liquified. To make a low calorie version, use 1/2 cup canola oil and 1 cup vinegar and Equal to taste instead of sugar.
Cook and stir wild rice, celery and onion in butter until onion is tender. Pour into ungreased casserole. Heat broth to boiling. Pour over rice and add mushrooms and salt to taste. Cover and bake in 350° oven for 45 to 60 minutes.
Spread each side of chop with thin layer of mustard. Salt and pepper to taste. Coat with flour. Fry in hot oil. After browning on both sides, lower skillet to simmer. Mix soup with 1 can of water. Pour over chops and simmer until tender. May be served over rice.
Peel peaches; slice them. Mix with other ingredients. Bake in a 9-inch pie crust (raw) for 45 minutes at 375°.
Early in the day, mix crushed chocolate wafers with melted butter; press into bottom and sides of a 9-inch pie plate. Refrigerate.
Mash artichokes. Combine all ingredients. Bake at 400° for 35 to 45 minutes (until brown on top). Serve with crackers or tortilla chips.
Mix the first 4 ingredients well and add flour and cinnamon. Mix well and add (fold with spoon, do not overmix) the apples and pecans. Bake in 3 layers for 30 minutes at 350°.
Prepare cake mix per directions. Grease a 9 x 13-inch pan. Put a layer of coconut, then a layer of pecans. Pour in cake batter. Mix together powdered sugar, melted butter and cream cheese. Drop spoonfuls of mixture through cake without getting on the sides. Bake 15 minutes longer than the cake box says.
Dissolve gelatin in boiling water. Add juices and fruit. Pour into 9 x 13 dish. Top with marshmallows. Let set.
Combine eggs, granulated sugar, 1/2 cup brown sugar, flour, salt, cinnamon, allspice and nutmeg. Add pumpkin and cream; mix well. Pour into pie shell; cover edge with foil. Bake at 375° for 20 minutes. Remove foil. Melt butter and add remaining ingredients. Sprinkle nut mixture over pie. Bake, uncovered, 25 minutes or until center is set. Cool.
Beat milk, eggs, nutmeg, salt, pepper and poultry seasoning together. Place chicken stuffing, chicken and peas in greased casserole. Pour beaten egg mixture over stuffing mixture. Bake at 350° for 30 minutes. Serves 4.
Cook bacon until crisp. Drain on paper towel. Reserve drippings. Saute onion in bacon drippings until tender. Set aside.
Cream together butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix together flour, baking powder and salt; add to creamed mixture alternately with milk. Add flavorings. Spoon batter into a greased 10-inch tube pan. Bake at 350° for 10 minutes. Reduce heat to 325° and bake for 1 hour and 20 minutes. Cool; remove from pan.
Stew chicken in water with celery and onion to taste. Debone; cut chicken into small bite size pieces. Cover and set aside. Boil vermicelli in chicken broth until just done; drain and save broth. Place mushroom soup, tomatoes, tomato soup and cheese in boiler and heat slowly to liquify. Add chicken, vermicelli, chestnuts and mushrooms; stir lightly. If mixture appears to be too dry, a small amount of broth may be added. Bake at 350° only until it bubbles, as it can be easily overcooked. Cheese may be placed on top of casserole if desired, but I like mine mixed into the casserole.
Saute onions in hot bacon drippings 10 minutes. Add tomato paste, 5 cups water, pepper, thyme, bay leaf and salt. Bring to boil and add shrimp. Cook 15 minutes. Cover kettle or pot and cook over low fire about 1 1/2 hours. Serve over steamed rice. Sprinkle lightly with gumbo file.
Mix cranberries, pineapple, sugar, marshmallows and nuts. Keep in refrigerator overnight. Next morning, add whipped cream and chill again. This recipe will serve 8 people.
Combine pudding, sugar, milk and margarine in a saucepan. Cook over medium-high heat, stirring constantly until mixture comes to a full boil. Lower heat and boil slowly for 3 minutes, stirring constantly. Remove from heat and quickly stir in peanuts. Beat until candy thickens (about 15 minutes). Drop quickly from teaspoon onto waxed paper forming clusters. Makes about 24 clusters.
Mix together cracker crumbs, powdered sugar and melted butter and pat into 9 x 13-inch pan, well buttered. Blend eggs with sugar and cream cheese. (Do with mixer for best results.) Spread over crumb mixture. Bake at 350° for 20 minutes. Cool slightly. Pour on pie mix. Any kind of pie mix may be used. Top with Cool Whip. Keep in refrigerator until serving time. Cut in squares. (Will keep several days if covered in refrigerator.)
Dissolve 1 teaspoon sugar and yeast in lukewarm water. Scald milk; add to sugar, salt and shortening in a large bowl. Beat in 3 cups flour. When mixture is not too hot for yeast, add yeast and eggs; then add 3 more cups of flour. Let stand 1 hour. Knead; let stand until double in bulk. Then work into small balls (large walnut-size or larger if you want large rolls). Let stand, covered, in a warm place until light. Bake at 350° for 20 minutes. Makes 5 dozen small to medium rolls. You can use water and 1/2 cup powdered milk; mix with sugar. You might like to take a stick of oleo and rub over tops when baked.
Peel peaches and leave whole. Bring to boil the sugar, cinnamon, cloves, water and vinegar. Boil 2 or 3 minutes; add the peaches and cook a few minutes until the peaches are tender. Put peaches in sterilized jars. Fill with the liquid and seal.
Roll thin and bake in hot oven about 15 minutes or until they get a little brown. These are real good.
Bring to boil the cauliflower, broccoli, carrots, potatoes and onion in 1 quart of water. Stir occasionally. Add bouillon cubes. Cook 10 to 15 minutes. Add soup and cheese. Simmer until cheese is melted.
Beat the cheese until smooth, may have to add 2 to 3 tablespoons milk to reach smooth stage. Add horseradish and seasonings, then the beef and mix well. Shape into balls and refrigerate until very firm. Take from refrigerator and roll balls in fresh parsley. Return to refrigerator and chill again.
Carefully slice each banana lengthwise without cutting the bottom peel. Spread apart lightly. Sprinkle each banana with 1 tablespoon brown sugar. Wrap each tightly in double fold of foil. Grill on "Medium" flame setting of gas grill with hood closed for 15 minutes or until warm. Turn several times during cooking period. Yields 6 servings.
Mix all ingredients, adding enough sweet milk to mix thoroughly, but not too loosely. Cook in a large skillet in oven set on 400° until done.
Cook noodles and drain. Mix creamed cottage cheese, parmesan cheese, browned ground beef, egg and parsley flakes. Layer noodles, ground beef mixture, mozzarella cheese and spaghetti sauce. Makes 2 layers.
Cook chicken until meat falls from bone. Take liquid which should be 1 quart or more and add celery, peppers and onions. Cook until tender. Add diced chicken, salt, Worcestershire sauce, pimentos, mushrooms and cheese. Allow to age in refrigerator for at least 24 hours. Bake slow in oven for 30 minutes. Serves 12 to 14. Freezes well and is most convenient for last minute unexpected guests.
Mix together. Put in hot dog buns (6 to 8). Wrap in foil and bake at 250° for 30 minutes.
Rub fat into flour. Add rest of the ingredients and mix with the milk. Bake in an 8-inch cake tin at 325° for about 1 1/2 hours.
Layer sauerkraut, corned beef and 2 cups Swiss cheese in 13 x 9 baking dish. Mix mayo and dressing and pour over ingredients in dish. Sprinkle remaining 2 cups cheese. Mix butter and bread crumbs and sprinkle over top. Bake at 375° for 30 minutes.
Grind cranberries and drain 1 hour. Combine cranberries and sugar. Let stand 1 hour. Drain again. Combine next 3 ingredients with drained cranberries. Fold in whipped cream. Chill. Makes 12 servings.