HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. Slice potatoes thinly in casserole dish first. Brown pork chops in oil. Drain off excess oil. Mix mushroom soup with milk well. Place pork chops onto potatoes. Pour mushroom soup over meat and potatoes. Cover with foil for 1/2 hour. Remove foil and bake 1/2 hour more or until potatoes are done. Absolutely out of this world!
Combine all ingredients. Add 2 teaspoons of tea mix to hot water. You can make one cup at a time if desired. Sugar can also be added to taste.
Chop onions, peppers, pimentos, mix all together. Chill until firm shape in to a ball and roll in chopped pecans or walnuts.
Heat bacon drippings in a skillet and add onions and mushrooms. Cook until tender; add rice and soy sauce and cook 10 minutes on low heat. Add bacon and mix well.
In medium saucepan, stir together Cheez Whiz, Thick 'N Chunky salsa and 1/2 chopped bell peppers. Cook and stir over medium heat until thoroughly heated. Transfer to serving bowl. Sprinkle with remaining chopped bell peppers. Serve with tortilla chips.
In a large skillet over medium heat, saute onions to golden brown in butter. Cut mushrooms into pieces. Place in saucepan with 1/2 cup water. Cook for 5 minutes. Then add to skillet with onions. Simmer for 20 minutes. Serve over pierogi or as a side dish.
Pour boiling water over dates, soda and butter. Let stand for about 5 minutes. Stir until dates are in small pieces. Beat eggs, salt and vanilla. Add to mixture. Add sugar gradually. Beat until thick. Add flour and baking powder which have been sifted together. Bake for 30 minutes at 300°.
Save liquid from store bought dill pickles. Add any of the following: beets, carrots, cauliflower, peaches or pears. Store, covered (empty pickle jar works fine), in refrigerator. Allow to set 2 to 3 days to blend flavors.
In skillet saute onion, green and red pepper (sliced) in olive oil. Season with garlic salt, salt and pepper. Remove from skillet. In same olive oil brown butterfly pork chops. After browning pork chops, add onion, green pepper and red pepper. Add tomato sauce. Simmer for at least 2 hours, covered. Serve with angel hair spaghetti (cook as directed on package). Sauce will be served over the spaghetti. Delicious and easy. Serve with green vegetables, salad and Italian bread. Enjoy. Thanks.
Brown meat and onions. Cook noodles and drain. Mix all ingredients together in large bowl and pour into 9 x 13-inch baking dish. Brown bread crumbs with butter in frying pan until crispy brown. Sprinkle over casserole. Bake at 350° for 25 to 30 minutes.
Mix and sprinkle with grated Cheddar cheese. Bake at 300° for around 45 minutes. Bake uncovered.
Brown sausage in small amount of olive oil. Add tomatoes and water and then vegetables, barley and seasonings.
Cut tomatoes to bite size (a basket of small ones may also be used). Cut olives in half. Crumble the cheese coarsely or cube. Rub bowl with garlic; add tomatoes, olives and cheese. Sprinkle with vinegar and olive oil. Add seasonings and toss. Marinate for at least 4 hours. If longer, store in refrigerator until 1 to 2 hours before serving. Serve at room temperature. Great with pork or lamb.
Put pineapple in bottom of 9 x 13-inch cake pan. Spread the pie filling on top of pineapple. Next, spread the yellow cake mix on top of pie filling. Slice margarine and place on top of cake mix. Sprinkle coconut and nuts on top of margarine. Bake at 350° for 30 minutes.
Whip egg whites until stiff. Beat egg yolks separately, until very pale yellow. Add yolks, salt and vanilla to cooled melted chocolate. Fold egg whites into mixture. Pour into souffle dish. Cover and refrigerate 12 to 24 hours.
Pour boiling water over jello and mix until dissolved. Add applesauce and red hots. Cook over medium heat until candies are dissolved. Pour into ring mold. Chill until set. Unmold onto plate and fill center with whipped cream, cottage cheese or Waldorf Salad.
Cream butter and blend in sugar. Add eggs, lemon peel and vanilla. Beat together until well blended. Stir flour, salt and soda. Add alternately with lemon juice. Drop by rounded teaspoons onto a lightly greased cookie sheet. Bake 10 minutes at 375°. Frost while still warm. Makes about 2 dozen.
Combine chicken, soup, milk, onion and parsley. Stir until well mixed. Combine noodles with chicken mixture and place in casserole dish. Place buttered bread cubes on top of mixture. Bake at 375° for 25 to 30 minutes, until mixture is bubbly and bread cubes are browned.
Melt butter. Stir in syrup and brown sugar. Bring to a boil, stirring constantly. Boil without stirring 5 minutes. Remove from heat. Stir in soda, vanilla and salt. Gradually pour over popped corn, mixing well. Turn into a large greased roaster or baking pans. Bake at 250° for 1 hour, stirring every 15 minutes. Cool completely. Break apart. Store in tightly covered container. Makes 5 quarts.
Roast meat uncovered at 350° until internal reading is 150°, about 2 to 2 1/2 hours. Cool and slice. Add water and bouillon to pan drippings; stir in seasonings and green peppers. Simmer 15 minutes (do not allow to boil). Put sliced beef into marinade and refrigerate overnight. Reheat to serve. Can be frozen.
Combine cucumbers, salt, onions and garlic in ice 3 hours. Drain. Combine sugar, vinegar, turmeric, celery seed and mustard seed and bring to a boil. Put drained cucumbers in boiling mixture and bring to another boil; when cucumbers change color, put in jars and seal.
In bowl with mixer, combine sour cream, cream cheese and sugar. Blend well. Stir in cranberry sauce, pineapple and pecans. Fold in Cool Whip and place in slightly oiled mold and freeze. Thaw only slightly before serving. Very good with chicken and dressing or roast.
Bake cake in a 9 x 13-inch pan. Prepare instant pudding as directed on box. When cake is cooled, crumble 1/2 of the cake in the bottom of a large punch bowl, then pour 1/2 of the pudding over the cake, then layer 1/2 of the cherry pie filling, pineapple, 3 sliced bananas and 1/2 of strawberries in that order over the pudding. Spread a layer of Cool Whip over bananas, then begin the layers again, starting with the cake and ending with the Cool Whip. You can garnish the top with strawberries, cherries or nuts.
Dissolve jello in 3/4 cup water. Cool slightly. Add package of cake mix, oil, eggs and extract. Beat for 5 minutes. Pour into an ungreased tube pan and bake at 350° for 50 to 60 minutes.
Fry bacon just until done; do not burn. Heat oil in large pot and saute green onions, bacon, onion, garlic, cabbage, potatoes and celery for 8 minutes, stirring occasionally. Add the rest of the ingredients, except cheese; let simmer for 30 minutes, or until vegetables are tender. Serve, sprinkled with the Parmesan cheese.
Brown sausage in a skillet. Remove from heat. Drain on paper towel. Pour off fat, reserving 3 tablespoons. Saut mushrooms and onions in reserved fat. Return crumbled sausage to the skillet. Meanwhile, cook rice according to the directions on the box, but only for 15 minutes. Drain. In a separate pan, mix flour and heavy cream until smooth. Add chicken broth and cook until thick. Combine sauce, rice, sausage, mushrooms and onions. Mix well. Add seasonings to taste. Pour into a large buttered casserole dish. Bake at 350° for 25 to 30 minutes. Sprinkle toasted almonds on top and serve.
Mix cookie crumbs with melted butter. Press into a 13 x 9-inch pan. Spread ice cream over top of cookies. Pour fudge topping in even layer over ice cream. Spread whipped topping over fudge. Garnish with 1/4 cup leftover cookie crumbs. Put in freezer for two hours.
Mix beef, onion soup mix and eggs. Make meatballs. Place in oblong baking dish.
Microwave cream cheese in dish for 30 seconds. Add onion, seasonings and milk to cheese and stir well. Remove outer wrapper on package of spinach and microwave for 5 minutes or until completely defrosted. Give half turn during cooking. Drain spinach thoroughly. Stir ham and spinach into cheese mixture. Fold in sour cream and pecans. Microwave 5 minutes or until very hot. Stir gently after 2 minutes. Serve warm. Power on Microwave: High.
Mix together first 3 ingredients and reserve 1/2 cup for crumbs. Blend together rest of ingredients and add to first mixture. Pour into unbaked 9-inch pie shell and top with reserved crumbs. Bake for 35 minutes in 375° oven.
Mix cream cheese, vanilla pudding, milk and Cool Whip. Layer cookies, bananas and pudding mix and crumble cookies on top. Refrigerate overnight.
Blend together all ingredients except last 2 (apples and orange juice). Wash and slice apples. Dip in orange juice. Drain. Arrange in concentric circles on plate and place the dip in the center in a bowl. Sprinkle additional chopped peanuts on top of dip. Refrigerate.
Cook ground chuck, onion and bell pepper together. Cook rice, then add beans, corn, Ro-Tel, salsa, salt, pepper and ground chuck mixture. Add jalapeno peppers.
About 25 minutes before serving: Over low heat, in a small saucepan, cook olive oil, salt and garlic for 5 minutes; stir occasionally.
Combine all ingredients in a large pan; bring to a boil. Reduce heat and simmer 10 minutes. Discard spices. Serve warm.
Mix together pineapple, milk, Cool Whip, lemon juice and nuts. Pour into pie shell. Freeze. Don't take it out until ready to slice and serve.
Blend together in mixer: butter, flour, sugar and eggs. Add rest of ingredients. Place in greased baking dish and bake at 325° for one hour.
Mix all ingredients together. Form into ball. Roll in chopped fresh parsley and pecans. Serve with crackers.
Heat oven to 350°. Place crackers in 1 layer on cookie sheet. Pour the melted butter over all. Place in oven and heat until mixture bubbles. Remove from oven and pour the chocolate chips over. Spread with a spatula. Cool. With knife (sharp), cut into squares.
Soak beans in water overnight. In same liquid, bring beans to boil and simmer until tender, about 1 1/2 hours. Drain, reserving liquid. Combine remaining ingredients with beans. Put into 2-quart casserole. Bake at 275° to 300° for 4 hours, adding liquid occasionally if necessary. Cover, during first half of baking time, then uncover.
Mix all together and store in container. Use 3 heaping spoonfuls in cup of boiling water. Stir well.
Boil sugar, syrup and water until thread is spun on spoon, about 238°. Add butter, peanuts and vanilla. Cook until peanuts begin popping, about 290°. Remove from heat. Add soda and stir quickly. Pour onto a buttered cookie sheet with sides. When cold, break by hitting the candy with a metal tablespoon. Do all stirring with a wooden spoon.
Saute onion in 2 tablespoons of butter. Add green chilies and cook until clear, about 5 to 10 minutes. Add soup and milk; bring to boil. Soften tortilla strips in skillet with melted butter. In a buttered 13 x 9-inch baking dish, layer tortillas, chicken soup mixture and cheese. End with cheese on top. Bake at 325° for 30 minutes.
Combine all dry ingredients and mix well. Beat eggs and add to dry ingredients. Put margarine in a casserole dish. Place in oven and let margarine melt. Form patties by hand and place in dish. Let them bake until browned on the bottom, about 20 minutes, at 350°. When browned, turn the patties over and pour the tomato sauce over all. Return patties to the oven for 10 to 15 minutes. Also makes loaf.
Melt oleo in heavy pot. Add sugar and work good. Let cool. Add egg yolks, dates and nuts. Mix together. Cook over low heat 8 to 10 minutes, stirring constantly. Remove from heat. Add vanilla and Rice Krispies. Cool until can handle. Roll into balls and roll in coconut.
Melt sugar, butter and water; place 6-ounce custard glass in center of round glass dish. Sprinkle nuts evenly around custard cup. Cut each biscuit in half; coat each piece in sugar mixture. Arrange around custard dish. Cook in microwave 2 1/2 to 3 minutes. Turn dish halfway through cooking, let stand 2 minutes. Bake at 350° for 10 to 15 minutes in conventional oven.
Slice apples into 9 x 13-inch glass pan. Sprinkle with sugar and cinnamon on top. Fill pan not quite to top. Mix topping together until crumbly. Place on top of apples. Bake at 350° for 45 minutes.
Basic marinade for meat, poultry and seafood. Marinating times depend on thickness. Example: chicken thighs equal 3 to 4 hours. Thinly sliced (1/8 to 1/4-inch thickness) beef, 2 hours. Can be used as basting sauce.
Spread fruit in bottom of a 9 x 13-inch pan. Mix sugar, Bisquick and egg. Crumble over fruit. Chip 1 stick of butter over cobbler. Bake 45 minutes at 350°.
Combine dressings; mix well. Add remaining ingredients. Mix lightly and chill. Can be served alone or in tomatoes.
In medium bowl, combine mayonnaise and vinegar. Stir in cabbage, tuna, carrot, green pepper and onion. Cover; chill. Just before serving, add potato chips; toss lightly.
Stir together salad oil, lemon juice, garlic, salt and pepper. Brush on top side of meat. Set oven at broil. Broil meat 2 to 3-inches from heat about 5 minutes or until brown. Turn meat; brush with oil mixture and broil 5 minutes longer. (I prefer to cook outside on charcoal grill allowing more time to cook.) Cut meat across grain at a slanted angle into thin slices. Serves 6.
Mix red hots, cinnamon stick, whole cloves and brown sugar. Fill coffeepot (10 cup size) with water after cranberry juice and pineapple juice have been added.
Make jello using the 2 cups of water. Add other ingredients and pour into mold. Chill and serve. Looks very pretty in Alpine mold.
Mix all ingredients, except soup and water. Form into balls. Sprinkle with flour and brown in hot cooking oil. Drain oil. Mix can of soup with 1/2 cup water and pour over meat balls. Simmer for 20 minutes. Use electric skillet for entire process. Serve over pasta or rice.
Cream 2 cups sugar with 1/2 cup butter. Add 2 eggs, beating well after each. Sift two cups flour and 1/2 teaspoon salt. Add to cream mixture along with 1 cup buttermilk. Mix together, 1 cup hot water, 1/2 cup cocoa, 1 teaspoon soda. Mix with other ingredients, and add 1 teaspoon vanilla. 2 greased and floured pans, 9-inch. Bake at 350° for 30 to 35 minutes.
Heat oven to 325°. Grease cookie sheet. In a large bowl, combine all, except flour. Mix well. Add flour, one cup at a time, mixing well after each addition to form a stiff dough. On floured surface, knead in remaining flour until dough is smooth and no longer sticky, 3 to 4 minutes. Roll or pat to 1/2-inch thickness. Cut in bone shapes or bite-size pieces. Place 1-inch apart on cookie sheet. Bake at 325° for 35 to 45 minutes until golden brown. Store loosely covered.
Saute onions in butter until tender. Add rice, mushrooms and salt. Heat thoroughly. Fluff lightly with a fork. Makes six servings.
Sift dry ingredients. Beat in mixture. Half dough and make two balls. Press on cookie sheet with brown paper on it. Flattened ball should make a round circle 1/2-inch thick. Repeat with other ball.
Crush Oreos and mix with 1/4 cup oleo (melted). Press in 9 x 13-inch pan and chill. Spread softened vanilla ice cream on crust and freeze. Mix milk, sugar and chocolate. Stir and cook until thick (25 to 30 minutes). Add 1 tablespoon butter and vanilla and allow to cool completely. Spoon over ice cream and return to freezer. Top with Cool Whip and sprinkle with crushed Oreos. Put in freezer. Keeps 2 weeks.
In a medium skillet, melt butter and brown chicken. In a bowl, blend remaining ingredients; add to skillet. Simmer, turning occasionally, 10 minutes or until tender. Place chicken on bed of rice. Serves 2.
Mix everything together (the chips last). Bake in greased Bundt pan at 350° for 1 hour. Great served with Chocolate Whip Cream.
Combine veggies. Combine remaining ingredients and pour over veggies. Toss. Chill overnight. Serve cold.
In a Dutch oven, brown meat on all sides in a small amount of fat. Take plenty of time for browning; rich flavor and color depend on it. Add onion, garlic, bay leaf, salt, sugar, paprika, pepper and Worcestershire. Pour in water. For tender meat, remember to cook at a gentle bubbling; boiling toughens meat. Cover and simmer 1 1/2 hours, stirring occasionally to prevent sticking. Remove bay leaf and garlic. Add the vegetables to the meat, cover and cook 30 minutes. Add peas. Continue cooking 10 minutes more or until meat and vegetables are tender. Remove stew from heat and skim off fat. To thicken stew, in a gravy shaker put 1/2 cup cold water and 1/4 cup flour, shake to blend. With stew removed from heat, slowly stir in flour mixture. Return to heat and cook, stirring constantly, until gravy thickens. Cook and stir 5 minutes more. Serve as stew or top with biscuits.
Mix first 3 ingredients well. Add chopped onion and Tabasco and mix well. Stir in chopped shrimp. This is better if prepared ahead and kept in refrigerator overnight. Serve with raw vegetables, chips or crackers.
Mix ingredients. Roll into balls the shape of walnuts. Bake at 375° for 15 to 20 minutes. Can be made ahead and frozen.
Melt butter in microwave. Blend in flour and seasonings. Microwave 8 to 10 minutes, stirring every 3 minutes. Layer 1/2 of potatoes, onions and sauce in a greased casserole. Repeat layers. Cover and microwave 17 to 19 minutes, stirring after 10 minutes. Remove from oven and let stand 5 minutes before serving.
Mix dry ingredients. Cut in shortening. Mix eggs and milk together, then add to flour mixture. Put in greased 9 x 9-inch pan and bake for 30 to 40 minutes in 350° oven.
Place all ingredients in the blender. (Use 9 ice cubes for a drink, 12 for slush.) Blend on high until the ice becomes quiet. Serve at once.
Mix together oil, vinegar and sugar. Pour liquids over mixture of beans, onions and green peppers. Let stand in refrigerator overnight before serving.
Cut rolls in half and set aside. Mix all ingredients except ham and cheese until smooth. Spread on lower half of rolls. Place ham and cheese slices and cover with roll tops. Heat and serve.
Make sure frozen blackberries are thawed and well drained. Preheat oven to 350°.
Dissolve yeast in the warm water. Add remaining ingredients. Add milk slowly to make a sticky batter. Spoon batter into greased muffin pan and bake at 450° for 20 minutes. This is one you don't have to let batter rise.
Rinse violet blossoms well; place in a blender. Add 3/4 cup water and lime juice; blend well. Gradually add sugar, blending until a smooth paste is formed. In saucepan, combine pectin and remaining water; bring to a boil and boil for 1 minute. Add to blender; blend for 1 minute. Quickly pour into prepared jars or glasses and seal. Be sure to use wild violets (common, not hot house African violets).
Bring water to a boil. Add salt and grits. Cook slowly for 5 minutes. Take off burner. Add Velveeta cheese in cubes. Stir until melted. Add margarine. Stir until melted; cool. Beat eggs and add when cool. Stir in Tabasco sauce. Pour in buttered baking dish. Bake 1 1/4 hours at 325°.
Cook potatoes until soft. Drain and mash. Add sugar, oleo, eggs, vanilla and enough milk to make creamy. Bake in pie shell until almost firm.
Combine apples, water and lemon juice in a large Dutch oven; bring to a boil over high heat. Reduce heat, cover and simmer 20 minutes (apples should be tender).
Put each ingredient in order given into a 9 x 13 x 2 inch pan. Bake at 300° for 40 to 50 minutes.
Bring chicken broth to a boil. Add onion and celery. Add remaining ingredients. Put in 9 x 13-inch pan. Melt 1/2 stick margarine. Add 2 cups crushed cornflakes. Sprinkle on top and bake at 325° for 45 minutes.
Combine pretzels, melted butter and 3 tablespoons sugar. Press in 9 x 13-inch pan. Bake 350° for 10 to 15 minutes. Cool 10 minutes. Beat cream cheese, egg and 1/2 cup sugar. Fold in Cool Whip. Spread over pretzels. Mix Jell-O with 1 cup boiling water. Add 1 cup cold water. Refrigerate. Add berries when Jell-O thickens. Spread over cream cheese.
Combine softened cream cheese, sugar and vanilla, mixing well. Add eggs, one at a time. Pour into graham cracker crust and bake at 325° for 25 minutes. Cool and top with preserves.
Preheat oven to 350°. Stir together dry ingredients. Cream shortening and sugar. Add eggs and bananas; blend well. Add buttermilk and flour alternately, blend well. Add nuts. Bake one hour in 350 °oven in medium loaf pan (oiled). Wrap tightly in foil to store. Best if stored in refrigerator.
Boil squash until tender; drain and mash. Add cheese, butter, egg, milk and crackers. Season with salt and pepper. Put grated cheese on top. Bake in shallow casserole dish at 350° until set and brown (about 45 minutes).
Put milk, butter, sugar & salt on stove in saucepan and heat (do not boil) until butter is melted. Set aside until it is lukewarm before use. (If it is hot, it will ruin yeast). Dissolve yeast in warm water. Add to milk mixture; then add flour & mix. Set in warm place for 15 minutes, then pinch off and place sausage pieces inside. Place on greased pan for 15 minutes. Bake in preheated 350 degree oven for 10-15 minutes.
Ground beef can either be broken up in pieces or made into patties. Place ingredients in layers in greased 2-quart casserole. Garnish with green pepper, if desired. Bake 2 hours at 350°.
Heat oven to 375°. Prepare pastry. Beat eggs, sugar, salt, butter and syrup with rotary beater. Stir in nuts. Pour into pastry-lined pie pan. Bake 40 to 50 minutes or until filling is set. Do not overcook.
Cream sugar and margarine. Add eggs and pumpkin and water mix. Sift flour, baking powder, baking soda, salt and spices. Add to pumpkin mixture. Stir in nuts and raisins or dates. Pour into loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Lightly spray casserole. Mix first six ingredients. Layer in casserole and place chicken on top. Sprinkle onion soup over chicken. Seal with foil. Bake at 350° for 2 1/2 hours. Don't peak!
Lightly form chuck into 24 balls. In hot oil in large skillet, brown meat balls about 10 minutes. Drain off fat.
Cream sugars and butter. Add egg. Mix dry ingredients together. Add to creamed mixture. Stir in vanilla and zucchini. Drop by teaspoonfuls on a greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Brown beef. Drain. Mix soup and milk. Layer in baking dish the chips, beef, half of onions, half of cheese and pour half of soup mixture over all. Repeat layering. Bake at 350° for 25 minutes.
In a bowl, combine ground beef, egg, onions, green peppers, pepper, salt, oats and milk. Add 1/4 cup tomato sauce and mix thoroughly. Press mixture into an 11 x 7-inch casserole dish. Pour remaining tomato sauce over meat loaf mixture. Bake at 350° for 1 hour.
Peel and seed tomatoes*. Puree the tomatoes in an electric blender or food processor. Combine the pureed tomatoes, wine or broth, butter and fennel seeds in a large skillet over moderate heat. Place salmon fillets on top and sprinkle with the chopped basil. Season with salt and pepper and simmer, covered, for 10 minutes. Serves 4 to 6.
Mix milk, egg, butter, sugar and salt. Add orange juice, flour, baking powder and vanilla. Gently fold in the chopped apples. Drop by rounded teaspoonfuls into hot oil (350°), until golden brown, turning to brown evenly. Drain on paper towel. Roll in powdered sugar. Enjoy!
Heat oil in pan. Add cumin seed, onions, beans, green pepper and carrots. Saute for a minute or two. Add the rest of the vegetables and saute again. Add salt to taste, chili powder and touch of tomato sauce.
*Can use 3/4 cup mixed candied fruits in place of cherries and orange peel.
Mix flour and 1/4 cup water to make paste. In 1 1/2 quarts water, cook celery and onion until tender (20 minutes). Add potatoes; cook until done (about 20 minutes). Add salt, butter and milk. Stir in water and flour mixture, stirring until smooth. Serve. Makes 6 servings.
Preheat oven to 300°. Combine crumbs and margarine; pat firmly on bottom of 9-inch spring-form pan. In large mixer bowl, beat cheese until fluffy. Add Eagle Brand; beat until smooth. Add eggs and vanilla. Mix well. In small bowl, toss together 1/2 cup chips with flour to coat; stir into cheese mixture. Pour into prepared pan. Sprinkle remaining chips evenly over top. Bake 1 hour or until cake springs back when lightly touched. Cool to room temperature. Chill. Remove side of pan. Garnish as desired. Refrigerate leftovers.