HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place pork chops in flat casserole. Cut onion in thin rings and place on top of pork chops. Mix soup, oregano and Tabasco and spread over chops. Bake at 350° uncovered for 45 minutes.
Sprinkle chicken pieces with salt, pepper and paprika; set aside. Melt butter in skillet over medium heat. Brown chicken pieces in butter. Transfer chicken pieces to roasting pan. Tuck artichoke hearts in between chicken pieces; set aside. Add mushrooms to skillet; cook until golden. Add broth, wine and rosemary. Cook, stirring for 2 to 3 minutes. Pour over chicken and artichoke hearts. Cover and bake in a 375° oven for 40 to 50 minutes until chicken is cooked.
In one big bowl mix flour, sugar and the vanilla. Before you begin, melt the butter in a sauce pot. Then begin to mix the ingredients. Then pour the butter into a bowl. Mix with hand; make balls and roll in hands. Put on a non-greased cookie sheet. Press with 3 fingers and you're done. Bake at 350° for 10 minutes or gold-brown on edges.
Cut meat in chunks. Mix flour with salt and pepper and roll meat in it, then brown in the shortening. Add garlic, tomatoes, onions, peppers and rosemary. Add water, if necessary, to bring liquid halfway up the meat. Cover and simmer for 2 hours, or until tender, stirring occasionally.
Stir together whole-wheat flour in medium bowl. Separate small bowl. Dissolve yeast in warm water (105° to 115°). In large mixing bowl, combine milk, oil, honey and salt. Cool to lukewarm. Add yeast mixture, eggs and 1/4 of the flour mixture. Beat well with electric mixer. Add remaining flour in stages. Beat by hand after each addition. When dough gets too stiff to mix, knead by hand on clean, lightly floured work surface until smooth. Place in lightly greased bowl and cover with dish towel. Set in a warm place. Let rise until doubled in bulk, about 1 hour. Press the air out again and form into small fist sized rolls. Place on a greased baking sheet. While rising a second time, preheat oven to 350°. After doubled in size, roll dough into small balls and place in groups of 3 into well buttered muffin pan. Bake for 12 minutes until golden brown. Makes 24.
Preheat oven to 350° for 45 minutes. Mix all together very well. Put mixture into 10-inch greased pie pan. Bake for 45 minutes at 350°. Serve hot.
Cream butter and sugar, add eggs one at a time. Add flour alternately with the milk. Roll nuts, orange slices, and dates in the flour. Add along with coconut to batter. Bake in greased and floured tube pan, 275° for 2 to 2 1/2 hours.
Beat all ingredients except nuts. Mix well. Add nuts. Roll into balls. Put on ungreased cookie sheet. When warm, roll in 10x sugar. Bake at 300° for 45 minutes.
Cook and stir onion in margarine in 2-quart saucepan. Stir in remaining ingredients except shrimp. Cook over low heat, stirring occasionally, about 30 minutes. Stir in shrimp. Serve over rice.
Boil chicken until tender. Debone and break into pieces. Mix with other ingredients. Bake in covered dish at 350° for 1 hour.
Brown meat and next three ingredients together, then drain. Add rest of ingredients and simmer for about 15 minutes.
Cream sugar and butter. Add egg and vanilla; mix well. Sift dry ingredients; stir into creamed mixture. Refrigerate 2 or 3 hours. Heat oven to 375°. Divide dough into half and roll out on dough sheet. Cut with cookie cutters. Bake on ungreased cookie sheet for 10 to 12 minutes.
Brown roast well. Add enough water to make broth for noodles. Mix eggs, flour and salt. Add water to mix if needed. Turn out onto heavily floured surface. Roll out thin, let dry and cut into noodles. Drop into boiling broth after removing roast. Cook until done. Season with salt and pepper. Serves 4 to 6.
Add all raw vegetables to stew pot and cook for 30 minutes. Add salt, butter, tomatoes, tomato soup, fill pot 3/4 full with water stirring occasionally to keep stew from sticking. Stew is ready to serve and can be served with crackers or over corn bread with a glass of ice cold tea.
Cook hamburger meat and onions together. Drain the fat off meat. Add the chili seasoning, tomatoes, tomato paste, chili beans and brown sugar. Add enough water to make it the right consistency. Cook for about 30 minutes on low heat and stir to make sure it doesn't stick. Great on cold winter days.
Saute first 4 ingredients. Drain. Stir in remaining ingredients, adding 1 can water. Bring to boil, reduce heat, cover and simmer 20 minutes or until rice is tender.
In medium bowl, stir together the first 6 ingredients. Add remaining ingredients; toss to coat well. Cover; chill at least 2 hours. Makes 4 cups.
Toast bread. Add the cheese and tomato. Sprinkle oregano on top, then add the bacon. Place in a 350° oven under the broiler until lightly browned.
Mix all ingredients well and keep in jar. Use instead of salt for steaks, roasts, stews, burgers and meat loaf. This recipe is from the Bakery in Chicago.
Cut stems from mushrooms; finely chop enough stems to measure 1/2 cup. Mix chopped stems, onions, celery and margarine in 1-quart casserole. Cook, uncovered, on High until onion is tender (2 to 3 minutes). Stir in bread crumbs, lemon pepper, marjoram and turmeric.
Mix jello with 1 cup hot water and cool. Add to cake mix and beat. Add eggs, one at a time, and beat. Add oil and lemon extract and beat.
Cream together 2 sticks soft butter, Crisco and sugar. Add eggs, one at a time, beating well after each addition. Sift all-purpose flour, salt and baking powder together. Add to batter with milk, beginning and ending with dry ingredients. Add flavoring. Bake in greased and floured tube pan at 325° for about 1 1/2 hours.
Prepare cake by package directions. Bake in 9 x 13-inch pan at 350° until done. While cake bakes, mix pineapple and sugar. Heat until dissolves. Make vanilla pudding by directions until thickens. Remove cake from oven. Punch holes in cake surface with toothpick. Spoon pineapple mixture over cake. Spoon vanilla pudding over cake. Chill cake in refrigerator. Spread whipped topping on top and sprinkle with coconut and chopped pecans. Keep refrigerated.
Cream shortening and sugar; add egg. Then add sifted dry ingredients. Roll into small balls. Cover bottom of glass with cloth and moisten. Dip in sugar. Press balls flat. Makes 6 dozen. Bake at 325°.
Rice should be cooked, but not mushy. Let cool. Cut meat into strips 1/2 inch wide and 1 inch long. You may also use chicken cubes if you would like. Fry meat until tender; pour off grease. Add bell pepper, cut in half and sliced. Stir-fry until tender but not mushy. Add to rice. Stir in Kitchen Bouquet and soy sauce until color is brown. Add Cajun seasoning and garlic powder to taste. Serve in large servings. Caution: easily addicted to.
Put 1 cup broth into a blender with all the vegetables. Work into a thick puree. Add the remaining cup of broth, lemon juice and olive oil and salt to taste. Let stand and chill at least 3 hours so flavors blend well. Serve cold, garnished with Bac*Os, croutons and/or tomato and cucumber cubes. Good with a second course of beans and rice, or as lunch with a sandwich.
Brown sausage and drain; set aside. In a 9 x 13-inch dish, put the buttered bread cubes, top with the sausage, then cheese. Beat the eggs, add milk, dry mustard and salt. Mix well and pour over the sausage mixture. Can be made the night before. Keep in icebox, then bake at 350° for 30 minutes.
Place one can of rolls in 9 x 13-inch pan, sealing perforations. Combine cream cheese, sugar, lemon juice, vanilla and egg yolk. Cream together. Spread over rolls. Place second tube of rolls on top, sealing perforations. Bake at 350° for 30 minutes. Cool for 20 minutes in pan. Brush with egg white and water; sprinkle almonds on top.
Cook broccoli 5 to 10 minutes in very little water; drain and cool. Mix all other together. Put broccoli and mixture into large buttered casserole dish. Crumble Ritz crackers over top and dot with butter. Bake 45 to 50 minutes at 350°.
Combine all ingredients, except muffin mix. Stir in muffin mix last. Pour batter into a greased 13 x 9-inch baking dish. Bake at 400° for 25 to 30 minutes. Serves 8 to 12.
Drain and rinse salmon or tuna. Prepare macaroni dinner and add remaining ingredients. Mix and chill. Add frozen peas, chunks of cheese and celery.
Mix shortening, sugar,	eggs, food coloring and cocoa together well. Sift together flour, baking soda and salt. Fold in buttermilk, vinegar and vanilla.	Grease and flour 2 (8-inch) pans. Bake at 350° for 30 minutes. Cool cake for 10 minutes in pan, then remove and cool completely.
Combine the sugars and milk in a heavy pot. Cook slowly over a low flame until it reaches 238 degrees on a candy thermometer. Remove from heat and add butter, vanilla, and pecans. Beat mixture with a wooden spoon until it is smooth and creamy. Drop by spoonfuls onto waxed paper. Yields about 2 dozen.
Separate biscuits into layers. Roll each layer flat. Fold cocktail wiener and roll. Brush with melted butter and sprinkle with seasoned salt. Place in oven at 350° to 400° until browned.
Combine Crispix cereal, pretzels and pecans in a 13 x 9 x 2-inch baking pan coated with cooking spray. Set aside. In a large saucepan, combine margarine, sugar and honey; bring mixture to a boil and continue to boil for 5 minutes. Do not stir. Remove from heat and stir in vanilla.
Mix 5 tablespoons sugar, cinnamon and apples; set aside. Mix batter (remaining ingredients) and then layer batter, layer apples, etc. End with batter. Bake at 350° for 1 1/2 hours. Works well in a tube or Bundt pan. "Grease pan."
Mix all ingredients, except the soup and potato chips; mix well. Place in a 2-quart casserole. Pour soup on top without mixing it up. Top with crushed potato chips. Bake for 30 minutes at 375°.
Mix peanut butter, chocolate chips and margarine. Cook on low heat until melted. Stir in Rice Chex until covered with chocolate mixture. Pour into a clean trash bag. Pour powdered sugar over top. Shake until covered. Store in airtight container.
Dice onion and peppers into skillet with butter. Cook until medium brown. Add tomato sauce, water and seasoning. Place pre-fried chicken in pan and pour sauce over chicken. Cover. Cook in 350° oven for 1 hour or in crock-pot for 2 to 3 hours on high.
Cream butter and sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder. Add to creamed mixture. Alternating, add flour and milk, mixing well after each addition. Stir in flavoring.
Cream butter in a large mixing bowl. Gradually add sugar, beating well at medium speed. Add eggs one at a time, beating after each addition. Dissolve soda in buttermilk, stir well. Add to creamed mixture alternately with flour. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring until blended. Don't overbeat. Spoon batter into greased and floured Bundt pan. Bake at 300° for 1 hour and 25 to 30 minutes. Invert cake immediately and let cool.
Melt butter in saucepan. Add noodles and brown. Add the consomme and bring to a boil. Add rice and boil again. Put lid on pan and simmer on low for 45 minutes. Do not lift lid.
Combine all ingredients and mix well. Pour into greased 9 x 5-inch or three 3 x 6-inch pans. Bake until top is golden brown and slightly split, 1 hour and 20 minutes for large loaf; small loaves about 1 hour in a 325° oven.
Brown sausage, onion and peppers in a large skillet. Add tomatoes, buttermilk, macaroni and seasonings. Cover; cook until steaming. Lower heat to simmer and cook for 25 minutes.
Cook hamburger and onion. Pour off excess fat. Add large can tomato sauce, garlic, green pepper and other seasonings. Simmer approximately one hour. Add small can tomato sauce and mushrooms. Simmer another hour or so. (Tomato sauce is salty so salt to taste.)
Brown hamburger; let drain in a colander. Saute onions, green pepper and celery. Add hamburger, tomato paste, water and tomatoes; mix well, chopping tomatoes up well. Add remaining ingredients; simmer slowly for 1 1/2 to 2 hours. More water may be needed. Stir well occasionally, to be sure it isn't sticking to the bottom of the pan.
Cream oleo and butter; beat in sugar. Add eggs, flour, salt, and baking powder; beating well. Mix in milk, vanilla and cocoa. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Place all ingredients except bananas in blender and blend until smooth. Pour 2 Tbsp Sauce into each of 6 plastic containers; cover tightly. Refrigerate until needed or place containers in small cooler with ice.
Peel, halve and seed the cucumbers; grate, using a food processor or hand grater. Place in a medium bowl. Add yogurt, mint and white pepper and stir to combine. Cover the yogurt mixture and refrigerate it until needed. To serve, arrange each sliced tomato on individual plates; top with the cucumber mixture. Serves 6.
Put cherries and pineapple in a 9 x 13-inch pan. Sprinkle on dry cake mix. Dot with small pieces of margarine. Do not blend. Bake at 350° for 30 minutes. Serve warm, topped with Cool Whip.
Mix all ingredients together. Roll out or pat on a floured surface to 1-inch thickness. Bake in a 450° oven for 10 minutes, or until golden brown. Makes about 16 biscuits.
Mix all ingredients except tortillas and cheese together, stirring well. Place 1/2 cup chicken mixture in center of each flour tortilla and roll. Place seam side down in greased baking dish. Cover and bake at 350° for 20 minutes. Uncover and sprinkle with grated Cheddar cheese and bake 5 minutes longer.
Put potatoes and onion into a 3-quart saucepan and barely cover with cold water. Add salt. Cover and bring to a boil. Reduce heat and simmer 10 minutes. Mash potatoes in their liquid. Add butter, evaporated milk and water. Stir and add a little more water if soup is too thick. Reheat to scalding. Remove from heat. Stir in chopped parsley. Serves 5.
Place half of sliced potatoes in bottom of baking dish. Put half of chili and beans on top of potatoes. Add half of the ground beef. Repeat these layers. On top, add sliced onions and desired amount of catsup. Bake at 350° for 1 hour 45 minutes.
Use mixer; mix all ingredients together except ham; spread onto ham slices. Roll ham up and refrigerate for 4 hours or overnight. Cut into 4 or 5 pieces. Keep refrigerated until ready to serve. Makes 50 to 75 bite size pieces.
Mix flour, margarine and nuts. Bake at 350° for 20 minutes. Mix cream cheese, Cool Whip and confectioners sugar and spread over cooled crust, then chill. Mix the instant pudding, milk and vanilla. Spread over the cream cheese layer. Cover all with Cool Whip and sprinkle with nuts. Chill.
Cook and debone meat. Cook potatoes, onions and rice separately; drain off water and add meat and broth. Add just enough broth to cover all of this. Add other ingredients as it cooks. Keep well stirred to keep from scorching.
Combine butter, cocoa and milk in a small saucepan; cook over low heat, stirring constantly until butter melts. Remove from heat and add salt and vanilla. Gradually add powdered sugar a cup at a time, beating at high speed on an electric mixer until thick enough to spread, adding additional milk if necessary. I use this for my cupcakes because you can swirl them and they look perfect. If it starts getting a little hard to swirl, heat on low heat.
Preheat oven to 350°. Mix all ingredients together, shape into a loaf and place in baking dish or pan. Put some catsup on top of the loaf. Bake one hour or until done.
Cream butter and extract together. Add sugar gradually, creaming until fluffy. Add eggs one at a time, beating well after each addition. Sift flour and baking soda together. Add in fourths to creamed mixture, mixing until blended. Chill dough overnight using a small amount of dough at a time; roll out dough 1/8-inch thick. Cut into 2-inch rounds and press pecan piece onto center. Place on cookie sheets. Bake at 350° for 10 to 12 minutes. Makes 7 1/2 dozen cookies.
Mix package of cream cheese and sour cream until a spreadable consistency. Spread mixture over large plate or serving dish. Next, spread chili from can on top of this. Top with shredded cheese. I place in microwave and heat until cheese is all melted. All done. Serve with your favorite chips.
Combine sugar, baking soda, salt and buttermilk in Dutch oven. Cook over high heat to 210° on candy thermometer (about 5 minutes). Stir frequently, scraping sides and bottom of pan. Add butter and pecans. Cook, stirring constantly to very soft ball sate (230° on candy thermometer). Remove from heat; cool 2 minutes. Beat until thickened and creamy. Drop by tablespoons onto waxed paper. Makes 15 pralines.
Process cottage cheese, marmalade and confectioners sugar and mix in blender container until smooth. Pan into 4 to 6 dessert dishes. Chill well. Garnish with candied fruit and almonds.
Melt butter and vegetable oil in a skillet over low heat. Combine flour and salt; coat chicken with mixture and fry over low heat until browned on one side; turn to brown on all sides evenly. Add water. Cover and simmer for 30 minutes, adding more water if necessary. Uncover and cook for 15 minutes. Makes about 4 servings.
Place pastry sheet on parchment-lined cookie sheet. Mix together cream cheese, sugar and vanilla. Spread entire mixture over 1/2 of pastry sheet. Spread fruit over cream cheese. Cut 8 vent holes in other half of pastry sheet. Fold pastry sheet over and crimp edges with a fork to seal. Bake at 375° for 45 minutes.
Combine onions, 3/4 cup pecans and salt. Using a mixer, mix cream cheese with onion, nuts and salt. Chill in same bowl. When chilled, about 1 hour, shape mixture into a ball and roll in 1/2 to 3/4 cup chopped pecans. Refrigerate. Serve with whole wheat crackers.
Combine condiments and mix well. Add salmon and bread crumbs. Bake in a greased 8 x 4 x 2 1/2-inch loaf pan for 1 hour at 350°. Garnish with curly endive, lemon and cucumber twist, if desired.
Cream the butter and powdered sugar until fluffy. Sift the flour and cornstarch together and cut into butter mixture until coarse meal. Knead 1 to 2 minutes until smooth and press into cookie sheet. Prick with fork. Bake at 350° for 45 to 60 minutes or until pale brown. Do not overbake. Cut into squares while warm.
Mix ingredients together and spread in greased 8 x 8 x 2-inch or 9 x 13 x 2-inch pan. Mix together 3/4 cup brown sugar and 1/4 cup cocoa and sprinkle over top. Pour 1 3/4 cups hot water over entire batter. Bake for 25 to 30 minutes or so. Wonderful warm with vanilla ice cream on top.
Sift sugar, flour, soda and cinnamon. In a separate bowl, mix eggs, crushed pineapple and juice, oil, vanilla, salt, coconut, carrots and pecans. Add dry ingredients.
Place potatoes in baking pan. Sprinkle with seasonings; dot with butter. Quarter onion and place between potatoes. Cover with foil and bake 45 minutes. Uncover and bake 15 minutes more.
Mix well all ingredients. Pour into large skillet or Bundt pan which has been well greased with Crisco. Bake at 300° until done (approximately 45 minutes).
Tear or crumble bread and set aside. In large bowl, combine egg substitute, sugar, cinnamon, vanilla, evaporated milk, raisins, Molly McButter and cranberry sauce. Mix well and stir in the bread.
Preheat oven to 400°. Wash potatoes and leave skin on. With a garnisher, slice potatoes into 1/4-inch thick slices. Place sliced potatoes, approximately 4 cups into a bowl with a fitted lid. Add vegetable oil; stir to coat. Add salad dressing mix. Cover bowl with lid and shake until potatoes are coated. Line potato slices in a single layer on a baking sheet. Do not overlap slices. Bake for 40 to 45 minutes or until potatoes are brown. Serve warm. Yields approximately 40 potato crisps.
Peel potatoes and onions. Slice. Heat oil in iron skillet until hot. Season potatoes with salt and pepper. Drop in hot grease. Let cook on low heat until tender. Add onions. Cover and cook until onions are tender. Sprinkle flour over onions and potatoes. Cook until brown. Add water. Cover. Open and stir until it makes a smooth gravy. Serve with steak or lean meat and hot biscuit.
Place the ingredients in a slow cooker except the cabbage. Stew for 8 to 9 hours on low setting. Remove bones and cut meat into soup. Turn the slow cooker to high and add the cabbage. Cook 30 to 40 minutes longer. Serves 6 to 8. Freezes well.
Prepare pasta according to package directions. Heat 2 Tbsp oil in a wok or large skillet over medium-high heat 1 minute or until hot. Add peas and next 7 ingredients, and stir-fry 5 to 7 minutes or until crisp and tender.
Line bottom of a baking dish with beef. Wrap each breast with a strip of bacon and place each one on a slice of beef. Mix soup and sour cream until smooth. Pepper breasts. Pour soup mixture over breasts. Cook, uncovered, at 250° for 3 hours (can rush at a higher temperature).
Slice bread lengthwise. Spread with margarine; sprinkle with garlic powder. Put loaf back together; slice crosswise into rounds. Wrap bread in foil. Warm in 400° oven for 10 to 12 minutes or until hot.
In a large bowl combine first three ingredients. In a small bowl combine rest of ingredients to make dressing. Pour dressing over vegetables. Toss until well coated. Cover and chill at least 1 hour before serving.
Drain chicken and mix well with cream cheese. Add mayo, Worcestershire sauce and garlic salt. Roll in pecans. Refrigerate 2 hours before serving. Can be made weeks in advance and frozen. Delicious!
Cook hamburger and onion (drain fat). Add all remaining ingredients (including liquid from the cans). Simmer until thick.
Put apples in a microwave-safe dish. Place pats of margarine on top and finish with the spices. Cook on high for 15 to 20 minutes. Time varies. Sweeten with sugar or sugar substitute.
Add sugar, shortening and salt to milk. Add yeast to warm water. Add yeast and eggs to milk when cool. Add meal and flour. Mix and knead until smooth. Oil lightly, cover and put in warm place to double in bulk. Knead again. Shape into loaves, about 3. Let double in bulk again. Cook at 375° for 35 to 45 minutes.
Drain Veg-All and mix with cheese, mayonnaise, water chestnuts (drained) and onions. Put in casserole dish. Crush crackers and pour melted butter over top of crackers. Bake at 350° for 30 minutes.
Peel and cook potatoes, mash and set aside. Cook and drain hamburger put in dish with soup. Add drained corn and top with mashed potatoes. Bake at 350° until potatoes are light brown.
Remove skin and bones from salmon. Add all ingredients except egg whites. Mix well. Last fold in stiffly beaten egg whites. Bake in buttered baking dish at 350° for 1 hour. Sprinkle top with paprika if desired.
Mix and pat flour and margarine in a 9 x 13-inch dish pan. Sprinkle 1/2 cup of nuts over crust. Bake at 350° until light brown, then cool.
Mix half of oil with dry ingredients until it resembles cornmeal. Add rest of oil and mix until size of peas. Add vinegar and milk and mix into dough. Roll out between two pieces of waxed paper. Makes two pie shells. Bake in preheated 450° oven for 12 to 14 minutes.
Mix all ingredients slowly, reserving 1/2 of whipped topping for pie topping. Refrigerate at least 2 hours.
Cream together shortening and sugar. Add eggs, water and applesauce. Sift together all dry ingredients, then add raisins, cloves and nuts. Bake in a 13 x 9 x 2-inch pan for 1 hour at 350°.
Combine potatoes, butter and sugar. Beat yolks. Add to potato mixture. Add flavoring and spices. Beat egg whites until frothy. Fold into mixture. Pour in unbaked crust. Bake for 10 minutes at 425°. Reduce heat to 350° and bake until firm.
Pour washed, drained berries into unbaked pie shell. Mix sugar, tapioca, flour and cinnamon. Spread evenly over berries and dot with butter. Put top crust on pie. Make some slits in top and bake at 400° for 30 minutes.
Mix raisins with boiling water. Stir and set aside. Beat eggs, oil, sugar and pork and beans until beans are broken. Add flour and rest of dry ingredients to bean mixture. Add 1 cup nuts and vanilla. Drain raisins and add, stirring to mix well. Pour batter into 3 well-greased loaf pans. Bake in 325° oven for 50 to 60 minutes.
Boil first 4 ingredients; let cool and then add remaining ingredients. Let set for a couple of hours or overnight for best flavor.
Mix sugar and cornstarch. Add vinegar and water. Boil 5 minutes. Add beets and let stand over low heat 30 minutes.