HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim fat from chops. Brown chops in large ovenproof skillet. Pour off any excess fat. Remove chops from pan and spread rice over bottom of skillet. Return to heat and, stirring constantly, brown the rice. Add water, 1 teaspoon salt, chopped onion, tomatoes and juice and corn. Arrange chops over rice. Sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Simmer, covered, on stovetop until rice is done, 25 to 35 minutes, or cook in 325° oven until rice is done.
Mix the dry ingredients. Add the oil. Stir in the oyster crackers. Let sit uncovered until the oil is absorbed. Great boat snack.
Mix and press into an 11 x 13 pan. Bake at 350° for 20 minutes.
Mix together; roll in small balls. Bake at 350° to 400° until light brown.
Boil first 2 ingredients according to Sure-Jell directions. Add sugar and boil 3 minutes. Cool, jar and freeze.
Heat oil in iron skillet and pour into mixture. Pour into skillet and bake one hour at 350°.
Let cheese come to room temperature. Add pimentos; mash with fork until smooth. Stir in remaining ingredients. Chill before spreading on bread or toast.
Fry meat. Add salt, pepper and olives. Place 6 tortillas in bottom of 2-quart casserole. Add 1/2 the meat mixture to tortillas. Pour 1 can enchilada sauce over meat. Top with 1/2 the grated cheese. Repeat. Top with cheese. Cover; bake at 300° for 1 hour. Serves 6 to 8.
Grease an 8-inch round microwave-safe baking dish. Set it aside. Place the chocolate and butter in a microwave-safe bowl. Cook on High for 1 1/2 to 2 minutes. Stir until mixture is smooth. Stir in sugar until well blended. Stir in the eggs and vanilla until blended. Add the flour, baking powder and salt until well blended.
Trim all meat from the head and soak overnight in salt water. Cook this meat along with hearts, tongues, feet and trimmings, not used in sausage. When meat comes readily from the bones, dip off liquid and chop the meat fine. Return meat to kettle; season to taste with salt and pepper. Cover with broth and boil 15 minutes. Then pour the mixture into a shallow pan. Cover with cheesecloth and weight down. Slice and serve cold with no further preparation.
Combine turkey, celery, pecans, pimentos, mayonnaise, onion, lemon juice and cheese. Turn into lightly greased 8-inch square baking pan. Top with crushed potato chips and sprinkle with 1/4 cup chopped pecans. Bake in a 450° oven for 10 to 15 minutes.
Blend all ingredients together. Add pieces of cream cheese last. Can also add nuts, if you like.
Beat egg in a bowl; add cubed bread, then crabmeat and seasonings. Stir; add butter and juice last. Turn into greased dish. Dot with butter and paprika. Bake at 350° for 30 to 40 minutes.
Peel and cube a large eggplant into 1-inch pieces. Cook until tender in as little water as possible about 5 minutes. Stir frequently to cook all the cubes. Remove from heat; add butter, grated onion, salt and Worcestershire sauce. Blend all ingredients and add crumbled crackers, until all moisture is absorbed. Place mixture in a greased 1-quart baking dish; cover with grated cheese and bake in 400° oven about 20 minutes, until thoroughly heated and cheese is slightly browned. Serves 6.
Separate dough and place as crust in a 9 x 13-inch pan, ungreased. Put layer of corn chips to cover; layer of meat, sour cream, cheese and more chips. Bake 25 minutes at 325°. Serve with salsa and torn lettuce. Can be made ahead and baked next day.
Cream butter and sugar until fluffy. Add eggs one at a time. Add extract. Alternately add flour and whipping cream. Pour in well greased tube pan. Bake at 350° for 1 hour and 20 to 30 minutes. Serves 10 to 12.
Mix cake as directed on box. Pour half of the cake mix in a 13 x 9-inch pan and bake 12 minutes, using oven temperature on box. Heat caramels, margarine and milk over low heat; spread on top of baked cake. Sprinkle chocolate chips over caramel mixture; top with remaining cake batter. Bake 30 minutes or until toothpick comes out clean. Cool and sprinkle with powdered sugar. Cool completely and serve.
Dissolve Jell-O in hot water or juice. Stir in other ingredients. Put in large or 14 small molds. Serve on lettuce or surrounded by cantaloupe slices.
Mix sugar and flour in large bowl. Add remaining ingredients. Beat with mixer until well blended. Bake at 350° for 35 to 40 minutes.
Dissolve yeast in 1/2 cup warm water. Set aside. Boil milk, add yeast mix, put Crisco and milk in bowl with potatoes. Then add salt and sugar. Mix in 2 cups of flour, mix well, then add rest of flour. Put out on floured board. Knead until not sticky. Put in large greased bowl. Cover with damp cloth. Place in refrigerator overnight. Then next morning set out and let them rise. Then bake at 350° until brown.
Chop mushrooms; saute in butter. Add 1 pack of cream cheese to blender. Blend together. Add salt and garlic powder to taste. Serve with crackers.
Place crescent rolls on bottom of pan. Put cooked sausage over rolls. Pour eggs and cheese mixture over sausage and rolls. Bake until golden brown.
Simmer diced onion, carrots and celery in small amount of water until almost done. Add diced potatoes and continue cooking until all is done. Add meat (cut into small pieces) and stir in enough gravy to moisten. Continue simmering until meat is warmed through. Salt and pepper to taste.
Drain tomatoes, reserving juice. Cut up tomatoes; place in a bowl. Add juice and all remaining ingredients; stir until combined. Cover and store in the refrigerator. Serve with tortilla chips or as an accompaniment to Mexican food. Yield: about 4 cups.
Mix all ingredients together and bake at 350° until golden brown, about 30 minutes.
Cook ground beef and onion together in pan. Cook slowly until meat turns white; drain off excess fat. Add remaining ingredients; mix well. Put into casserole dish; bake at 350° for 30 minutes.
Place all ingredients in a pot, cover with water and simmer until chicken is done. Remove chicken and debone, cut in small pieces, set aside. Add noodles to boiling broth, cook until almost done then add cut up chicken, stir until chicken is heated through and serve.
Mix sugar, water and oleo in small pan. Bring to a boil. Remove from fire and set aside. Put 1 tablespoon cherry pie filling in each tortilla and roll up like a jelly roll. Place in a baking dish and pour the sugar, water and oleo over the tortillas. Bake in a 350° oven for 30 minutes. Serve warm with or without vanilla ice cream.
Spread bread cubes evenly in an 8-inch round or square glass baking dish. Sprinkle evenly with brown sugar, nutmeg and salt. Measure milk into 1-quart measuring cup; add margarine. Microwave on High for 5 minutes. Remove from oven and quickly stir in eggs until mixed well. Pour over bread cubes. Do not stir. Microwave at 70 percent power for 10 minutes. Yield: 6 servings.
Combine 1 cup mashed berries, sugar and cornstarch that has been dissolved in 1/2 cup water. Add 4 drops of red food coloring. Cool, then add remaining berries to pie crust. Garnish with Cool Whip when serving.
In a medium saucepan, bring cocoa, sugar, margarine and milk to a boil. Boil rapidly for one minute. Remove from heat and stir in peanut butter, then stir in oats. When well mixed, drop by spoonfuls onto wax paper. Allow to cool and set.
Blend together flour, baking powder and salt. Cut in shortening. Store in an airtight container. Use this when your recipes call for a commercial mix like Bisquick.
Put grated zucchini in a strainer over a bowl; sprinkle with salt. Leave for 1 hour or longer to allow moisture to drain off. Squeeze excess moisture out before cooking; pat with paper towels so zucchini is as dry as possible. Heat oil in a heavy pan; cook zucchini with the sugar over moderate heat, stirring until tender, but not too soft. This will only take a minute or two. Add lemon juice; raise heat a little. Sprinkle with herbs; toss well. Spoon into a serving dish. Add black pepper; sprinkle with extra parsley and herbs. The zucchini can also be mixed with yellow squash ... mmmm. Serves 4 to 6.
Melt margarine in bottom of 8-inch square pan. Crush graham crackers and put in margarine, making a crust. Add layer of chocolate chips, a layer of coconut and a layer of nuts. Pour milk over this. Heat until it bubbles, about 10 to 12 minutes in a 350° oven.
Mix all but cheese together. Pour 1/2 of mixture into greased pan. Sprinkle 1/2 of cheese over it. Add remaining mixture. Sprinkle with remaining cheese. Bake at 350° for 35 to 40 minutes.
Preheat oven to 350°. Stir together the flour, baking soda and salt. In large bowl, beat butter, sugar, brown sugar and vanilla until well blended. Add eggs; blend thoroughly. Gradually add flour mixture, beating well. Stir in Skor English toffee bits. Drop by rounded teaspoonfuls onto lightly greased cookie sheet. Bake for 9 to 11 minutes, or until lightly browned. Cool about 1 minute, then remove from cookie sheet. Makes 4 to 5 dozen.
Cut makrut leaves in half and slice chilies into strips. Slice chicken breasts into pieces 1/2-inch wide. Cut wings apart at joints. Cut lemon grass into 2-inch lengths and crush with a cleaver.
Mix all dry ingredients in bowl. Add egg yolks, oil and buttermilk. Mix well. Add chopped prunes. Fold in stiffly beaten egg whites. Pour in a greased tube pan. Bake at 350° for 70 to 75 minutes.
Grease 2 (9-inch) round cake pans. Line with waxed paper, extending up the sides and grease. Prepare brownies using directions on package for cake-like brownies. Pour mixture into pans. Bake for 20 to 25 minutes. Cool.
Peel and boil potatoes. Cut potatoes in small pieces. Saute onions in microwave for about 2 minutes. Add to potatoes. Cut eggs in small pieces over potatoes. Add salt and pepper and sprinkle vinegar. Mix well.
Mix all ingredients together and layer in a 9 x 13-inch pan. Cover with buttered bread crumbs and bake at 350° for 40 minutes.
In large bowl, mix together sugar, salt, pepper, lemon juice and dillweed. Stir sour cream into mixture. Fold in onion and cucumbers. Top with crumbled bacon. Because salt draws liquid from cucumbers and will make the dressing too thin, I like to slice the cucumbers into a bowl of ice water and a little salt and allow it to sit for about an hour. Then all liquid is drained off and the cucumbers are added to the dressing. This makes the cucumbers crisp and the dressing stays the right consistency.
Cook tortellini. Toss with dressing and rest of ingredients. Chill the salad and serve as a main luncheon dish or side to a dinner.
Preheat oven to 400°. Combine all ingredients except pie shell in a mixing bowl. Mix until well blended. Pour into pie shell. Bake 45 to 50 minutes or until done.
Mix 1/2 cup Italian soup, beef, soup mix, bread crumbs and egg thoroughly. In medium baking pan, shape firmly into 8 x 4-inch loaf. Bake at 350° for 1 1/4 hours or until meat loaf is no longer pink (160°). Mix 2 tablespoons of drippings, remaining soup and water. Heat through. Serve with meat loaf.
Slice and boil carrots in salt water until tender (do not overcook). When carrots have cooled, alternate peppers and onions. Beat remaining ingredients and pour over vegetable. Cover and refrigerate. Can be prepared week ahead of time. Keeps well in refrigerator for 1 week.
Cut margarine into flour. Add eggs (beaten), cold water and salt. Knead dough until soft and elastic. Divide dough into 4 parts. Roll out fairly thin on floured board. Cut out 2-inch circles with cup or glass dipped lightly in flour. Fill each circle with filling.
Make deep slits in beef roast and insert garlic. Mix salt and pepper. Roll roast in salt and pepper mixture. Place roast on grill over hot coals. Cover. Barbecue 30 minutes. Add wet bay leaves to coals and cover. Barbecue 15 minutes.
Cook chicken until tender, cut in small pieces. Beat eggs until light, add milk and add with toast to chicken. Mix well. Bake in shallow, greased pan for 30 minutes.
In a small bowl, combine 1 cup of frosting, crumbs, corn syrup and vanilla at low speed. Beat 2 minutes at lowest speed. Set aside.
Mix well. Form into small balls. Roll in flour; brown in hot fat until brown on all sides. Add 2 cups water and simmer from 1/2 to 1 hour.
After caramelizing sugar, put over medium heat and stir until it gets light amber color, then take off stove. Mix other ingredients together. Pour over caramelized sugar; cover. Set in pan of water and bake covered for 1 hour at 325°. Can be made a day ahead.
Mix first 4 ingredients together and put in a 13 x 9 x 2-inch ungreased pan. Sprinkle grated cheese on top. Bake at 300° for 90 minutes.
Boil for 1 minute. Add 1 teaspoon vanilla and 1/2 cup pecans or other nuts if desired. Pour over cake immediately as it comes out of oven.
Fry beef, onion, green pepper and garlic. Drain off fat. Add cooked spaghetti, corn, soup, olives and cheese; mix. Place in oblong casserole dish. Cover and bake at 350° for 30 minutes.
In medium saucepan, combine sugar and cornstarch and mix well. Add 1/2 cup of milk and stir until the sugar and cornstarch are dissolved. Stir in remaining milk; bring to a boil over medium heat, stirring constantly. Boil 1 minute. Remove from heat and stir in margarine and vanilla extract. Let chill about 3 hours, then ready to serve. Serves 8.
Dissolve jello in boiling water, add berries, stirring occasionally until thawed. Add pineapple and bananas. Pour 1/2 the mixture into 8 x 8 x 2 pan or jello mold. Chill until firm. Spoon sour cream over chilled jello spreading an even layer. Pour remaining jello over top and chill until firm. Serves 8.
Drain pineapple. Put cottage cheese, Cool Whip and dry Jell-O in bowl and beat. Then add pineapple. Refrigerate.
Flatten hamburger out to make a patty the size of a small plate. Dice potato and onion; add salt, pepper, cheese and catsup. Wrap in aluminum foil. Bake 45 minutes at 425°. Clip hole in end of foil and drain. Serve with a side salad, if desired. No cleaning up, just throw away foil and dishes are done.
Combine cornmeal, flour and beer. Batter will be thick. Slice squash thin, dip into batter, drop into hot grease and fry until golden brown.
Soak the cucumbers after slicing in thin slices in a mixture of 1 1/2 cups lime to 1 gallon water, making enough to cover the cucumbers. Let them soak on lime mixture overnight. Drain and soak for 5 hours in fresh water, changing hourly. Make a syrup of the sugar, vinegar and spices and bring to a boil. After changing the water for the last time, pour the syrup over the cucumbers and let stand overnight, then boil for 1 hour and seal in jars.
Mix first 5 ingredients together well. Spread half of mixture in a greased 8 x 8 x 2-inch pan. Cover with drained chilies and cheese. Spread rest of mixture over top. Bake in a hot 400° oven for 30 minutes or until browned.
In a skillet, lightly saute links with peppers or mushrooms. Stir in spaghetti sauce. Simmer uncovered for 10 minutes, stirring occasionally. Serve over cooked spaghetti. Serves 6.
Separate eggs.	Beat whites stiff and add 2/3 cup sugar (taken from the 2 2/3 cups). Cream shortening and sugar until fluffy. Add egg yolks. Add flour and 1/2 cup milk. Beat well, then add egg whites and vanilla. Bake in tube pan at 300° for 2 hours. Makes a large cake.
Combine eggs, sugar, molasses, oil and spices and beat well. Dissolve baking soda in the hot water and add to mixture. Sift in flour and beat well. Add boiling water and beat lightly and quickly. Pour into greased and floured 9 x 13-inch pan and bake at 350° for 30 to 45 minutes.
Sift together sugar, Nestle Quik, flour and the cinnamon. Bring margarine and water to boil. Add to dry ingredients with eggs, buttermilk and vanilla. Batter will be thin. Bake at 350° for 20 minutes.
Place all ingredients in blender. Cover. Blend on high speed until smooth. Chill for 1 hour. Serve with fresh vegetables. Yields 2 cups.
Mix first 5 ingredients thoroughly; heat Crisco in skillet and fry on both sides until brown.
Mix the first 4 ingredients. Add the next 3 ingredients and 1/2 cup mashed strawberries; mix well. Pour into a 13 x 9 pan. Bake in a preheated oven at 325° for 30 minutes or until toothpick inserted in center will come out clean.
Sauce: Reserve 3 tablespoons drippings from frying cutlets; add butter and garlic. Blend well over medium heat. Add mushrooms and saute until tender. Blend in wine, parsley, salt, pepper and lemon juice. Cook on low heat for 4 minutes. Add artichoke hearts, (optional peas) and heat thoroughly. Arrange cutlets on platter and pour sauce over cutlets. Garnish with parsley and lemon wedges, if desired. Makes 6 to 8 servings.
Brown hamburger and onion soup mix together. Stir in soup, water and mixed vegetables. Pour into casserole. Place Tater Tots on top. Bake at 350° for 45 minutes.
Put chopped veggies in broth and cook for 10 minutes or until tender. Dissolve flour in milk; add to hot veggies. Slowly boil. Shred cheese and slowly add to soup until melted. This is thick and rich. Great served with French bread.
Salt and pepper hamburger; fry slowly. Drain grease. Combine all ingredients and simmer for 3 to 4 hours.
Combine all ingredients. Shape into balls. Place on baking pan. Bake in 300° oven for 25 minutes or until lightly brown.
Mix together taco seasoning mix and sour cream. Layer all ingredients, beginning with refried beans, sour cream mixture, Cheddar cheese, tomato and onions. Pour into square dish and dip with tortilla chips. (Double recipe for a 9 x 13-inch dish.)
Preheat oven to 375°. Mix shortening, peanut butter, sugars and egg thoroughly. Sift rest of ingredients together and stir in above mixture. Chill dough 1 1/2 hours. Roll dough into balls the size of walnuts. Place 3 inches apart on lightly greased cookie sheet. Flatten with fork dipped in flour in crisscross design. Bake 10 minutes.
Mix pudding with pineapple juice. Add pineapple and nondairy whipped topping. Add remaining ingredients and chill.
Spread beef slices on bottom of baking dish. Season chicken (with salt and pepper) to taste. Wrap a slice of bacon around each chicken breast. Place chicken on top of beef. In small bowl, mix sour cream and mushroom soup; pour over chicken. Sprinkle lightly with paprika.
Cook chicken and line bottom of casserole dish. Heat soups and pour over chicken. Top with dressing. Pour broth over the dressing. Bake for 25 to 30 minutes at 350°.
Mix butters and sugar well. Add cocoa and oats. Mix until dough will form. If it is too gooey, add a little more oats. Form teaspoons of dough into balls and roll in coconut. Refrigerate for an hour or until firm. Makes 24 balls.
Mix dry cake mix, 1 egg and 1/3 cup oil until crumbly (mix by hand); reserve one cup. Pat remaining mixture lightly in an ungreased 13 x 9 x 2-inch pan. Bake for 15 minutes in preheated 350° oven. While crust is baking, beat sugar, cream cheese, lemon juice and 1 egg until lightly smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake for 15 minutes longer. Cool; cut into bars.
Combine cooled rice with the next 8 ingredients. Season to taste with salt and pepper, mixing well. Chill for several hours or overnight and serve.
Place zucchini, onions and salt in a large bowl. Mix well and cover. Refrigerate overnight. The next day, drain well and rinse under cold water. Drain for 1 hour. Place mixture in a heavy pot with remaining ingredients. Bring to a boil and simmer, stirring occasionally, 30 minutes. Cool and store, covered, in refrigerator up to 4 weeks; or fill 3 to 4 pint jars, seal and process in boiling water for 10 minutes. Good as a topping for burgers, sandwiches and cold meats.
Place eggs in saucepan just large enough to accommodate all. Cover with water right out of top. Add the vinegar. Bring to boil slowly over medium heat. Boil 1 minute. Remove from heat. Cover and let stand 10 minutes. Cool with running water.
Grate cheese. Combine with softened margarine and sour cream. Add onions. Shape into 1 large or 2 small balls. Roll in chopped nuts. Chopped pimento or chopped green pepper may be added to taste.
Dissolve jello in 1 cup boiling water; stir and let cool. Add cranberry sauce and sour cream; mix well. Stir in oranges and walnuts. Spoon mixture into 5 cup mold and chill until set.
Brown hamburger and onion. Drain. Put in large casserole dish. Add slices of cheese on top of hamburger. Add 1 1/2 cups milk to can of cream of mushroom soup and pour over top of mixture. Cover with Tater Tots. Bake at 375° for 45 minutes.
Pour a layer of chocolate syrup to barely cover the top of pie crust. Soften ice cream until spreadable.	Spread over syrup in crust. Freeze until it hardens. Drizzle more syrup on top before serving. Garnish with whipped cream.
Bring oleo, sugar and milk to a full rolling boil in a heavy 4-quart saucepan, stirring constantly. Boil 5 minutes over medium heat, stirring constantly, to prevent scorching. Remove from heat. Gradually stir in chocolate chips until melted. Add remaining ingredients. Beat until well blended. Pour into greased 13 x 9-inch pan. Cool. Cut into squares. Makes about 6 pounds.
Pour over and bake at 350° for 40 minutes. Be sure to cool before cutting into squares.
Preheat oven to 400°. Beat eggs and sugar together, add next four ingredients and beat well. Pour into unbaked pie shell and bake in 400° oven for 10 minutes. Then reduce heat to 325° and bake 25 minutes longer.
Mix dry ingredients. Make 3 holes in dry mix. In one hole number 1, place vinegar. In number 2 hole, place oil. In hole number 3, place cold water. Mix thoroughly. Add vanilla. Bake in 9-inch square or round pan at 350° for 30 minutes.
Mix together. Serve on a lettuce leaf or use as salad. Good in the summertime. (Must refrigerate.)
Spread hash browns in baking dish. In saucepan, saute (do not brown) onion in one stick of butter. Add cream of chicken soup, sour cream and Velveeta. When blended, pour over potatoes. Top with cornflake crumbs mixed with one stick melted butter. Bake at 350° until bubbly and brown.
Preheat oven to 375°. Spray 13 x 9-inch glass baking dish with vegetable oil spray. Cook lasagna noodles according to package directions; drain.
Combine peanut butter, butter and vanilla; beat until light, adding milk. Gradually add sugar. If necessary, add more milk to be able to spread smoothly. Especially good on chocolate cake.
Whip all ingredients together. Pour into a graham cracker or vanilla wafer crust. Chill 1 hour.
Put soup in casserole; add milk and mix. Add tuna, peas and 3/4 of crackers. Stir all together. Sprinkle top with remaining crackers. Bake at 350° for 20 minutes.
Mix first 4 ingredients and boil 1 minute. Remove from heat and add vanilla. Beat until ready to spread.
In large bowl, cream sugar and cheese until smooth. Beat in remaining ingredients. Store in airtight container in refrigerator. Serve with purchased gingersnaps or apple wedges. Yield: about 7 cups of dip.
Sprinkle chicken breasts with seasonings. Place in crock-pot. Combine soup and milk; mix until smooth. Pour over chicken. Cook on low 8 to 10 hours.
Lay slices of Monterey Jack cheese on bottom of 2-quart rectangular casserole dish. Split drained chilies and lay flat on top of cheese. Place slices of Cheddar cheese on top of chilies.
Lightly beat together mayonnaise, eggs, pickle relish and salt. Dip fish into egg mixture, then into the potato flakes, coating well. Fry in oil 5 to 10 minutes until crisp. Turn and fry other side. This makes 6 servings.
Dissolve Jell-O in water and let it cool some. Then in another bowl, cream together cheese, sugar, vanilla, lemon juice and lemon Jell-O and mix well. Then fold in whipped cream.
Preheat oven to 375°. Spread pecans on a baking sheet. Bake for 10 to 15 minutes or until fragrant. Let cool and chop coarsely in a large bowl. Stir together flour, sugar, cocoa, baking powder and salt.
Beat butter and brown sugar until pale and fluffy. Stir in flour, 1 teaspoon of cinnamon and water until smooth and thick. Add pecans. Mound apples in 9-inch pie plate. Mix sugar with remaining cinnamon. Sprinkle over apples. Spoon pecan topping over apples in dollops. Bake on lowest rack at 375° for 45 to 50 minutes or until apples are tender when pierced.
Fry sausage; drain well. Combine remaining ingredients and add sausage. Pour into well-oiled 9 x 13 casserole. Let stand overnight.