HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle chops with salt; dredge in flour. Brown chops in hot oil on both sides. Place chops in a shallow 10-inch square casserole dish. Top with pineapple and green pepper rings. Combine next 4 ingredients in a small saucepan; bring to a boil. Reduce heat to medium. Combine cornstarch and water; stir well. Add cornstarch mixture to chicken broth mixture. Stir constantly until thickened and bubbly. Pour over chops. Cover and bake at 325° for 1 hour or until done. Serve over rice.
Mix together the corn meal, flour, baking powder, salt and sugar. Add the buttermilk, soda, egg and oil. Beat like a cake. Oil and heat iron skillet on stove top. Pour cornbread mix in skillet and bake in oven at 400° for 30 to 40 minutes.
In a large, heavy saucepan, mix the eggs, milk and 1/3 cup of sugar. Cook and stir over medium heat until mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1 to 2 minutes. Stir in rum, bourbon and vanilla. Chill 4 to 24 hours. When serving, top with ground nutmeg, a sprinkling of sugar and a dollop of whipping cream.
Place bacon in large baking pan and bake in a preheated 350° oven for 10 minutes or until crisp. Mix brown sugar, mustard and wine thoroughly. Pour over bacon. Bake at 350° until it bubbles, making sure the bacon glaze is covering both sides, approximately 10 minutes. Remove from pan to wax paper or foil. Cut bacon in half, if desired. Do not refrigerate, but let stand at room temperature until ready to serve. Should be dry, not sticky.
Brown meat in oleo for 5 minutes. Add cauliflower, green pepper, soy sauce and garlic. Stir lightly to coat with soy sauce. Cover and simmer until vegetables are tender, about 10 minutes. Blend cornstarch, sugar and broth. Add to meat mixture with green onions. Cook, stirring constantly, until heated and thickened. Serve over rice. Makes 6 servings.
Brown sausage and cool. Mix together cheeses and oregano with sausage, salt, pepper and garlic salt. Put in Miracle Whip last. Spread mixture on rye bread, sliced in 1 1/2-inch slices. May sprinkle cheese on top. Broil 2 minutes.
Use a tube pan or mold which can go on a burner to caramelize the sugar and then go in the oven. Pour 1/2 cup sugar into the pan; set directly on burner on medium-low heat until sugar starts to melt. Stir with wooden spoon to keep melting evenly. Use hot pad to tilt pan to have caramel coat evenly the bottom and sides. Set aside. Mix yolks, egg, sugar and milk in large bowl. Stir until smooth. Add vanilla. Pour through sieve into caramelized sugar mold. Discard the gook in the sieve. Bake at 350° for 45 to 55 minutes with pan in hot water, or until toothpick comes clean 1/2-inch from center. Cool completely. Run knife around edge; turn onto serving plate. Keep mold upside-down on plate to allow all caramel to drip out. Nice with strawberries or cookies.
Heat the oil, then brown ground beef. After beef is brown, drain off fat on paper towel. Discard oil from pan. Return beef to pan. Add the whole tomatoes, tomato sauce, water, spaghetti sauce mix and mushrooms. Bring to a boil, then simmer for 20 to 30 minutes. Serve over cooked spaghetti.
Peel and cook potatoes until soft enough to mash; add milk as needed. Mix remaining ingredients with mashed potatoes. Good warm or cold.
In medium saucepan, heat mustard and currant jelly, stirring until the jelly melts. Add the hot dogs and cook over low heat until ready to serve. Place in chafing dish or fondue pot to keep hot dogs warm. Serve with toothpicks.
Arrange potato wedges, peel side down, in shallow baking pans. Mix remaining ingredients and brush over potatoes. Bake in preheated 375° oven for 45 minutes or until potatoes are golden brown and tender, brushing occasionally with oil mixture. Makes 8 servings.
Drain salmon and save liquid. Add enough milk to make 1 cup. Melt butter; add flour and stir until smooth. Add liquid. Cook and stir until thickened. Flake salmon; add white sauce. Then add other ingredients. Shape into a loaf and put in a greased dish. Bake at 350° for 50 to 60 minutes.
Take flour, butter and salt and mix well together. Then add egg yolks and sour cream. Form into small ball and refrigerate overnight. Roll out thin and fill with nuts or prune jelly. Fold in half and seal edges with fork teeth. Brush egg white on top. Bake at 300° for 15 minutes.
Mix all of the ingredients in a pan that will be used to bake. Bake for approximately 20 minutes, covered, at 350°. Stir before done.
*Be careful not to add salt until you taste the liquid to determine what salt the seasoning meat produces.
Add all ingredients; toss lightly. Refrigerate several hours or overnight. Toss before serving. Makes 6 to 8 servings.
Layer the ingredients in a 9 x 14-inch pan. Bake at 350° for 48 to 53 minutes.
Combine coconut, almonds, sugar, flour and oleo. Mix well. Put in large pan and bake at 325° until golden brown; stir every 5 minutes. Let cool. Line dish with crumbs. Add pudding to milk; beat until smooth. Fold in Cool Whip. Pour in crumb lined bowl; top with remaining crumbs. Chill.
Bake cake as directed on box. While still warm, punch holes in cake. Pour condensed milk over cake. Put cake in refrigerator overnight (if you have time). Spread caramel over cool cake, then Cool Whip. Sprinkle cake with crushed up candy bars.
Combine chocolate pieces and 1/4 cup water in saucepan; stir over low heat until melted and smooth. Remove from heat. Sift flour, salt and baking soda together; set aside. Combine sugar, butter and vanilla in bowl; beat until well blended. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate mixture. Stir in flour mixture alternately with 1 cup water. Pour into 2 greased and floured 9-inch cake pans. Bake in 375° oven for 30 to 35 minutes. Cool. Frost with Chocolate Velvet Frosting.
Mix the Tang and pudding into pineapple and juice. Add the drained peaches, bananas and strawberries.
Cook and drain squash. Combine squash with sour cream, onion, egg, mushroom soup, curry powder, salt and pepper. Top with herb stuffing. Cook for 20 minutes at 350°.
Bottom: Prepare stuffing and 1/2 can onions. Then add broccoli. Add sour cream, soup, milk and chicken and pour over broccoli and stuffing. Bake at 350° for 30 minutes. Add 1/2 onions and put on top the last 5 minutes.
Separate sausage into small pieces and combine with raisins. Pour boiling water over sausage and raisins and allow to boil about 4 minutes. Let cool and add soda. While mixture cools, sift together flour, sugar and spices. Sift into sausage mixture and combine well. You may add nuts and fruits from your favorite cake recipe. Bake 1 to 1 1/4 hours in slow oven at 300°.
Drain spinach well. Mix all ingredients together. Best if made 12 hours ahead of time.
Boil pasta as directed on package. Brown hamburger meat and drain. Add tomato sauce and taco seasoning. After pasta is cooked, drain and add sour cream and 1 cup cheddar cheese and mix together.
First place 2 cups of water into blender. Now add all other ingredients and blend together until smooth. Add 1 more cup of water and blend again until smooth. Place into shallow oblong pans and partially freeze. Blend again and refreeze. It is now ready to serve. It is not only delicious but also nutritious.
Put in skillet and boil until peanuts start to pop. Add 1 teaspoon vanilla. Remove from heat and add 1 teaspoon soda. Pour on cookie sheet.
Beat well cream cheese, 1 egg, 1/3 cup sugar and vanilla. Spread in crust. Sprinkle with 1 1/4 cups pecans.
Melt sugar with margarine in saucepan. Cool. Add flour, baking powder, egg and vanilla. Stir in nuts. Spread in an 8 to 9-inch square pan. Bake at 325° for 10 to 30 minutes. Cool a few minutes, then cut into fingers.
Preheat oven to 325°. Melt margarine in 2-quart casserole dish in oven. Remove from oven. Add batter of flour, sugar, milk and cinnamon. Do not stir. Pour the can of peaches over the top. Do not stir. Put the dish back into the oven. Bake approximately 1 hour. Remember, do not stir at any point!
Mix all ingredients. Fill buns. Wrap in foil. Heat in 300° oven 20 to 25 minutes or until cheese melts. Serve hot. Can be made ahead and frozen individually in foil before cooking. Thaw before heating.
Sprinkle pecans on bottom of greased square pan, 9-inch. Combine sugar and butter in saucepan. Bring to a boil, stirring constantly; boil 7 min. remove from heat and spread over nuts. Sprinkle chocolate pieces over top. Cover pan so heat will melt chocolate. Spread evenly over top. Cut in squares while warm. Refrigerate to set. Makes 36 1 1/2-inch squares.
Mix oil, sugar and eggs. Add flour; beat well, then add nuts, pineapple, coconut and flavoring. Grease tube pan. Bake 1 hour at about 350°.
Saute vegetables in 2 tablespoons oil. Add remaining ingredients and put in greased casserole dish. Bake at 350° until heated.
Mix together and add about 8 ounces Green Goddess dressing (enough to hold mix together). Add Tabasco sauce to taste (just a shake or two). Chill. Serve with nacho style chips.
In large mixing bowl, combine all ingredients except chocolate chips and pecan halves. Blend at low speed until moistened; beat 2 minutes at medium speed. Pour batter into 13 x 9-inch pan (greased on bottom only). Sprinkle chips and nuts over batter. Bake 40 to 45 minutes at 350° or until cake springs back in center. Serve plain or with Cool Whip or ice cream.
Mix together Cool Whip, condensed milk and frozen lemonade, partly thawed. Pour into 2 graham cracker crusts and chill.
Mix all ingredients in large mixing bowl. Pour into unbaked pie shell. Bake at 325° for 50 minutes. Cool at room temperature.
Place all ingredients in blender; combine until smooth. For variety, add a dash of dill weed or tarragon.
Steam onion and zucchini for 5 minutes. Melt butter; mix with stuffing. Add sour cream and undiluted soup to zucchini and onion. Put half of the stuffing in a baking dish. add the zucchini and layer the remaining dressing on top. Sprinkle with the grated cheese. Bake for 30 minutes at 350°.
Mix berries, sugar and lemon; let stand for 10 minutes. Dissolve 1 box Sure-Jell with 3/4 cup water; stir well, bring to rolling boil for 1 minute. Combine berry mixture and Sure-Jell; bring to hard rolling boil (blend froth in). Let stand for 15 minutes, stirring every 4 to 5 minutes. Put in jar or dish, 1-inch from top. Cover. Let stand 24 hours. Store in freezer.
Preheat oven to 375°. Place pumpkin, frozen fruit juice concentrate, water, whole mashed banana and vanilla in a mixing bowl and blend well. Sift together flours, baking soda, baking powder, pumpkin pie spice, cinnamon and nutmeg.
Beat the eggs, flour, cinnamon, 2/3 cup sugar and baking powder. Then add 3 tablespoons sugar, soda, vegetable oil, water and cocoa. Put in a jelly roll pan lined with waxed paper. Bake at 375° for 15 minutes. When done, take out on a tea towel and roll up until cool, then unroll and spread ice cream on it. Roll up, wrap in foil and put in freezer. We like chocolate mint ice cream! Slice to serve.
Cut round steak into cubes and coat with flour. Brown in skillet with onion until tender. Place into greased casserole. Sprinkle with flour, salt, pepper, thyme and garlic. Pour 2 cups hot water over meat and bake, covered, at 350° for 45 minutes to 1 hour. Then add sliced potatoes on top. Sprinkle with salt and pepper. Cook, uncovered, at 450° for 45 minutes.
Mix cake mix as directed; pour half of mix in bottom of pan and bake at 350° for 15 minutes. Melt caramels in a double boiler and mix with butter and Pet milk. Pour over baked cake and sprinkle with nuts and chocolate chips. Pour rest of cake mix over this and bake for about 20 minutes.
Put coffee and chocolate bar in blender. Cover and run on liquefy until chocolate is liquified. Add bourbon and ice cream. Cover and run on blend until smooth.
Mix all ingredients in bowl. Bake at 350° in greased oblong cake pan.
In a saucepan, brown beef and onion. Drain fat. Stir in remaining ingredients except cheese; cover and simmer 20 minutes. Top each serving with cheese, if desired. Yields 4 servings.
Dissolve yeast in lukewarm water and set aside. Sift flour, sugar and salt into a bowl. Cut in shortening and gradually add well beaten eggs. Blend then gradually add the dissolved yeast and once again blend thoroughly. Place in the refrigerator overnight. Next day, divide dough into 7 or 8 parts. Roll out each part on floured board and spread with nut or poppy seed mixture and roll. Place on greased baking sheet and let stand for 1/2 hour. Bake at 350° for 30 minutes.
Cream together the sugar and shortening. Beat in the eggs, one at a time. Stir in the flour alternately with the milk. Add vanilla. Pour into 4 cake pans. Bake in a 350° oven for 25 minutes.
Combine dates, 1/2 cup sugar, water and nuts. Cook and stir approximately 5 minutes. (You may want to add a little more water.) Let cool. In a large mixing bowl mix sugars, shortening, eggs, soda, salt and flour to make dough. Roll dough out on a floured board. Spread date mixture onto rolled dough. Then roll into 2 rolls and put in refrigerator to chill. Cut cookies off to bake. Place cookies on a greased cookie sheet. Bake at 350° for 10 minutes or until brown.
In a large mixing bowl, whisk or beat milk and pudding mix until thickened. Fold in whipped topping, condensed milk and lemon juice. Layer half of the vanilla wafers, half the bananas and half the pudding mixture in an 8-inch square glass dish, glass serving dish or individual bowls; repeat. Put plastic wrap directly on surface of pudding and refrigerate. Serves 8 (1 cup per serving).
Combine sugar, flour, cornstarch and salt. Stir in water. Cook until thick. Gradually stir mixture into beaten egg yolks. Return to low heat and cook 2 minutes. Stir in butter, lime juice and rind and cook slightly. Pour into prepared pastry shell.
Melt butter; add powdered sugar and coconut, then mix well. Press into buttered cake pan. Melt chocolate chips and spread over coconut mixture. Chill and cut into squares for serving.
In medium-sized bowl, beat cream cheese until smooth. Add sour cream. Fold in salsa. Store in refrigerator, but serve at room temperature. Serve with chips or vegetables.
Put the butter in a deep pan and melt in oven. Mix sugar, flour and milk. Pour over melted butter. Add fruit with juice and bake in 350° oven until brown.
Crumple the aluminum foil into an uneven mountain-like shape. Place it in the dish so that it covers the bottom. Stir the mix well; pour it slowly over the crumpled foil. Be sure that some of the salt is on most of the foil. You can put food coloring in it, but you have to put it in as soon as you pour it in.
Preheat oven to 375°. Grease a 9 x 13-inch baking dish. Line with sliced potatoes and fruit. Combine 1 cup of reserved syrup from drained fruit with sugar, cornstarch, salt, cinnamon and orange peel. Boil 2 minutes. Add butter and nuts. Pour over potatoes and fruit. Bake uncovered for 25 minutes.
Combine peaches with 1 cup sugar. Mix well. Set aside. Beat eggs with electric mixer at medium speed, until frothy. Gradually add 2 cups sugar to eggs. Beat until thick. Add salt, vanilla extract, and 1/2 cup milk. Beat, until sugar has dissolved. Stir in whipped cream, half-and-half, and peach mixture. Pour mixture into freezer cylinder of a 1-gallon ice cream maker. Add enough milk to fill can 2/3 full. Freeze according to manufacturer instructions. Let ripen 1 hour.
Cut just the very tops of broccoli and cabbage. Slice carrots bite size. Shake and pour dressing over all and let set overnight in refrigerator.
Slice the raw sweet potatoes 1/4 to 1/2-inch thick. Put them in a Corning Ware or Pyrex dish 2 inches deep, in layers, staggering rows not more than 3 layers. On each layer, alternate sprinkling a little salt and sugar (you add between 1 to 1 1/2 cups). After this is done, pour the unbeaten whipping cream over the potatoes, filling the pan 3/4 full. Put pats of butter or margarine over the top. Bake in preheated 350° to 375° oven for 3/4 to 1 hour. They should be nice and brown and caramelized.
Mix first 4 items; add remaining ingredients. Pour batter into greased 5 x 9-inch loaf pan. Bake at 350° about 70 minutes. Cover with another pan the first 20 minutes so loaf won't crack on the top.
Mix all ingredients together. Bake in floured tube or Bundt pan at 325° for 1 hour.
Slightly beat first 5 ingredients. Cook in microwave until thick, then add remaining ingredients. Cool. Pour into your baked pie crust. Add meringue. Bake.
Put all ingredients in blender. Mix for 3 minutes. Bake at 350° for 50 minutes.
*If you choose to leave out the mayonnaise, you can substitute it for melted cheese of your choice. I prefer Colby Jack cheese.
Cut butter into mixture of next 4 ingredients until crumbly. Press into 9-inch baking pan. Bake at 350° for 30 minutes. Combine confectioners sugar, orange juice and rind in bowl. Spread on shortbread. Cut into 12 wedges. Top each wedge with 1 walnut half. Yields 2 dozen.
Beat eggs; stir in dry ingredients, margarine and milk. Pour into a buttered casserole dish. Set dish in a pan of hot water and bake at 350° for 1 hour.
Layer lettuce, onion, bell pepper, celery, 6 chopped boiled eggs, 1/2 bacon bits and 1/2 cheese in large casserole dish, add on top frozen peas. Mix mayonnaise and sugar. Pour over top of peas, spread to make smooth. Slice remaining eggs, lay on top, spread remaining cheese and bacon bits. Refrigerate at least 2 hours before serving. The longer it sits, the better. You can use low-fat shredded cheese and low-fat bacon bits and the flavor will not be effected.
Peel and slice potatoes and onions (very thin). Boil in water until tender. Drain water and add margarine and milk. Heat until just hot, do not boil.
Beat eggs for 5 minutes; add remaining ingredients. Spread in well-greased cookie sheet and sprinkle 3/4 cup nuts on top. Bake 15 minutes at 375°. Turn out on a towel well dusted with powdered sugar. Roll as for a jelly roll. Wait 5 minutes and unroll and spread with filling.
Combine the first 5 ingredients in shallow baking dish. Stir until well blended. Place chicken in marinade. Turn to coat. Refrigerate 30 minutes; turn once. Heat broiler or prepare grill. Remove chicken from marinade. Broil or grill 3 to 5 minutes per side.
Brown beef in skillet over medium-high heat. Drain. Add salsa, corn and tortilla strips; mix well. Reduce heat to medium; cover and cook 10 to 15 minutes, stirring occasionally. Sprinkle with cheese; cover and cook an additional 5 minutes, until cheese is melted. Sprinkle with cilantro.
Preheat oven to 350°. Place loaf baking cups in pan. Cream butter and sugar in large mixer bowl until light and fluffy. Add eggs; mix. Combine flour, salt, baking soda and baking powder; toss with fork to combine. Combine milk and lemon juice. Add alternately with flour to creamed mixture. Start and end with milk. Mix only until ingredients are moistened. Mix in lemon rind, pecans and carrots. Place 1/2 cup batter (fill cavities approximately half full) in each pan. Bake 30 to 40 minutes. Cool 5 minutes, remove from pans, cool completely and wrap. May be frozen 2 months. Serve cool. Makes 18 small loaves or use 2 bigger pans.
In a large skillet over moderate heat, saute onion, celery and broccoli in butter for 3 to 5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8-inch square baking dish. Pour cheese mixture over rice, do not stir. Bake, uncovered, in 325° oven for 25 to 30 minutes, or until hot and bubbly. Makes a delicious complement to any meat or fish dish as well as being attractive on the table.
Place potatoes and onions in a large size bag and add oil. Toss to coat. Add dressing mix and toss again until coated. Bake on an ungreased baking pan for 35 minutes at 450° or until potatoes are tender. Makes 4 to 6 servings.
Beat egg whites and add to mixture last. Mix all ingredients. Bake at 350° for 30 minutes or until firm. Makes 1 pie.
Put all ingredients in a mixing bowl and beat 2 minutes. Pour in a greased and floured 10-inch tube pan and bake 45 minutes at 350°. Use same kind of pudding mix as cake mix.
Dredge chicken in seasoned flour. In medium frying pan, melt margarine with onion and garlic. Add chicken and saute until lightly brown. Add bouillon cube, mixed with water, and simmer 10 minutes. Combine sour cream, lemon juice and picante sauce. Pour over chicken; simmer, heating through. Serve over angel hair pasta. Serves 4.
Put all ingredients through food grinder. Cook 25 minutes. Put in clean jars and seal lids. Turn upside down until cold. Store for later use.
Preheat oven to 350°. Bring salted water to boil; slowly stir in grits. Cover, reduce heat and cook, stirring occasionally until liquid is absorbed, according to package instructions. Remove from heat. Whisk eggs slightly; then stir in small amount of grits to warm them. Beat egg mixture into grits. Stir in remaining ingredients, mixing well. Pour grits mixture into greased 1 1/2 quart casserole. Bake for 30 to 45 minutes. Serves 6.
Cut shortening into flour until mixture resembles coarse crumbs. Blend in enough milk to make a soft dough. Turn out on lightly floured board or pastry cloth and knead gently 30 seconds. Roll out 1/2-inch thick. Cut out biscuits with floured 2-inch biscuit cutter or sharp knife. Place on ungreased baking sheet. Bake in preheated 450° oven 10 to 12 minutes or until lightly browned.
Mix flour, sugar and grated orange rind in bowl. Add butter, egg yolk and vanilla. Cut in with pastry blender and then knead with fingers until smooth. Pat 1/3 of dough over bottom of 9-inch spring-form pan. Bake at 400° for 5 minutes or until golden brown. Cool. Pat enough remaining dough evenly around sides to 1/2-inch from top.
Sprinkle yeast into warm water and let stand until dissolved. With an electric mixer, cream the butter until light and beat in sugar. Beat in egg yolks, then add yeast mixture, milk, salt and cardamon. Gradually mix in the flour, beating at low speed or by hand. Dough will be quite soft. Turn out on a floured board and knead until smooth. Return dough to bowl and butter the top lightly. Cover and let rise in a warm place about 1 1/2 hours.
Preheat oven to 425°. Melt margarine in 9 x 13-inch baking dish in preheated oven. In a medium-sized bowl, mix flour, 1 cup granulated sugar, baking powder and milk together. Pour over the melted margarine in the baking pan. Place the sliced, fresh fruit on top of the batter. Sprinkle 3/4 cup granulated sugar and optional cinnamon over the fruit. Bake at 425° for 25 to 30 minutes or until the top is golden brown. This is excellent served with vanilla ice cream.
Saute beef, onion, green pepper and garlic in 12-inch skillet until well browned. Add remaining ingredients. Cover and simmer 10 to 15 minutes or until vegetables are tender. Makes 6 servings.
Mix marinade ingredients together. Pour over flank steak and let marinate for at least 2 hours.
Scrub potatoes, leaving part of skin intact. Cut in wedges. Mix all ingredients and place in plastic sealed bag; let set at least an hour. Spray casserole dish (2-quart) with nonstick cooking spray. Place all ingredients in casserole dish and bake at 350° for 45 minutes or until potatoes are tender.
Combine pineapple and cheese. Add flour and sugar. Pour into greased casserole. Cover with cracker crumbs and pour margarine over top. Bake at 350° for 30 minutes.
Preheat oven to 350°. Bring macaroni to boil in boiler pot (do not overcook); drain. Grate Mozzarella cheese and Cheddar (put in separate pans). Cut olives in half (place to side); drain off liquid. Open mushrooms and drain.
Place first five ingredients in a blender and mix. Add oil slowly and beat until thick. Stir in poppy seed by hand. Use for all fruit salads, finely shredded cabbage or sliced avocados.
In a medium bowl, thoroughly mix cornmeal, flour, baking powder and baking soda. In another bowl, whisk the egg whites until frothy. Whisk in skim milk, yogurt and honey. Pour over the dry ingredients. Stir until all the dry ingredients are moistened. Do not overmix. Coat an 8 x 8-inch baking pan with no-stick spray. Pour the batter into the pan. Bake at 400° for 20 to 25 minutes, or until golden brown. Serve warm or cold.