HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brush pork chops with mustard and roll in flour. Fry into golden brown. Place in baking pan. Mix 2 cans chicken noodle soup and 1/2 can water and pour over pork chops. Bake 1 hour at 350° or until tender.
Cream the butter and sugar. Beat eggs until light and add to mixture. Add apples and nuts. Sift dry ingredients together and add to mixture. Pour into an approximate 10 x 13-inch size pan and bake at 350° for about 40 minutes. Cool in pan and cut into squares. Serve with Cool Whip or whipped cream.
Layer cooked broccoli in bottom of casserole. Daub with butter. Add cut up squares of cheese (2 in section). Cover with the soup, milk, tuna, more cheese squares and the onion rings. Bake at 350° for 30 to 40 minutes with cover on.
Place chops on bottom of large casserole dish. Sprinkle salt and pepper. Place potatoes or sprinkle rice over chops. Pour soup/water mixture over all ingredients. Cover and cook at 325° for 1 hour.
Combine all ingredients, mixing well. Chill about 1 hour. Serve as dessert or salad on crisp salad greens. Makes 6 cups or 12 servings.
In a blender, combine all ingredients except chicken. Puree until smooth. Place chicken in shallow dish. Pour marinade over and turn to coat. Cover and let stand at least 15 minutes. Preheat grill or large cast-iron skillet over medium heat. Spray cooking surface. Cook 4 minutes per side.
Melt shortening; cool. Add sugar, molasses and eggs. Beat well. Add dry ingredients; mix well and chill. Form into 1-inch balls and roll in sugar. Place on greased cookie sheet and bake at 350° for 8 to 10 minutes.
Clean octopus by soaking in salt water and pounding octopus against side of bowl. This helps remove any sand that may be trapped in suction cups. Cut off head and only use tentacles. Wash, rinse and drain again. Cut with scissors, keeping 2 tentacles together. Drain octopus in colander and place flour in bowl with pepper. Heat oil in large skillet and dip octopus in flour and then into oil. Fry on medium-high heat, cooking about 8 minutes on each side. Brown well, but be careful not to burn. To serve, place on warm platter with lemon wedges, if desired. Keep warm in oven until all frying is complete. Makes 5 to 6 servings.
In a skillet, cook sausage and onion until sausage is brown and the onion is tender. Drain. Put into a 2 1/2-quart baking dish and stir in apples, kraut, water, brown sugar and caraway seed. Cover. Bake at 350° for 1 hour. Garnish with parsley, if desired. Serves 6 to 8. Very good.
Cook squash, drain and mash. Add other ingredients except butter and crumbs. Place in 2-quart casserole; top with crumbs. Dot with butter. Bake in a 350° oven for 35 to 40 minutes. Yield: 6 servings.
Tenderize steak. Cut into 1/2 x 4-inch strips. Roll in seasoned flour. Put oil in skillet and brown garlic in oil. Add steak strips and brown, turning each strip over. Slice onion thin and separate rings and layer over steak strips. Add water and simmer, covered, until tender. Add a little more water if needed. Add mushrooms and simmer 10 more minutes. Remove from heat and stir in sour cream. Salt and pepper to taste. Serve with rice that chicken bouillon cubes have been added to cooking water. Some cooks add 1/2 cup white wine to the steak simmering water.
Move bottom rack in oven to lowest position. Heat to 350°. Beat egg whites as directed, using only 1 cup water. Mix four packets with remaining ingredients. Fold the two together. Bake in angel food cake pan 40 to 50 minutes.
Put spaghetti sauce and cheese on top of English muffin. Cook in a 350° oven until cheese goes blub, blub, blub.
Beat eggs, sugar, oil and flavoring until thick and creamy. Stir in drained zucchini and all other ingredients. If desired, add 1/3 cup sesame seed or 1 cup walnuts or pecans. Divide into 2 greased and floured loaf pans. Bake at 350° for 1 hour. Cool in pan 10 minutes. Turn out on rack.
Add hot water and oats; let stand until cool. Cream sugars and Crisco; add eggs, then dry ingredients. Add oats. Bake in baking loaf pan at 350° for 35 minutes or in glass dish at 325°.
Prepare stuffing as directed on box. Put on top of chicken and bake at 350° for 30 minutes.
Beat eggs. Gradually add the sugar, continuing to beat. Mixture should be beaten well and light in color. Add the dry ingredients, taking care not to overbeat. Pour into greased and floured round cake pans. Bake at 325° for 30 minutes. Cool, then slice layers in half. Alternate layers of cake, fruit and whipping cream, as you would for a torte.
Mix all ingredients and put in 9 x 13 pan. Bake at 350° for 20 to 25 minutes. When cool, sprinkle with powdered sugar.
Stir together for 15 minutes: make sure it is for the full time. Pour into buttered jelly roll pan. Refrigerate for 30 to 45 minutes before cutting.
Cook soup and cheese until cheese is melted. Add pepperoni slices. Cook over low heat for 1 1/2 hours. Serve with crackers or party bread.
Cut meat in bite size cubes. Peel onion and cut in rings. Peel and cut carrot in slices. Wash bell pepper, remove inside kernels and cut in strips. Leave canned tomatoes in the juice, but cut them in pieces. Melt butter or margarine. Add onions and meat and brown for 5 minutes while stirring. Add carrots and bell pepper, stewed tomatoes and spices. Mix well and stir in 1/2-quart water. Cover and simmer for 1 hour. Stir in half and half right before serving.
In a small bowl, beat cream cheese and milk until smooth. Stir in onions; chill. Serve with favorite crackers. Yields 1 cup.
Wash and peel potatoes. Cut into lengthwise strips 1/4 to 3/8-inch wide. Arrange potatoes in greased 2-quart casserole in three layers, topping each layer with dash of pepper and 1/3 each of the salt, parsley, onion and cheese. Dot with butter and pour half and half over potatoes. Cover and cook in a 325° oven for 1 hour and 10 minutes or in 350° oven for 1 hour. Uncover and cook until potatoes are tender, about 30 minutes longer.
Form cream cheese in a ball with one flat side. Thaw crab and put it over the cream cheese ball on plate. Pour cocktail sauce over this. (Add some horseradish to sauce if you like more zest.) Serve with crackers.
Brown hamburger. Drain grease. Combine remaining ingredients and simmer for 1 hour.
Beat butter at medium speed about 2 minutes. Gradually add sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time. Combine flour, baking soda and cocoa; add to creamed mixture alternately with sour cream. Mix at lower speed just until blended. Stir in vanilla.
In a bowl, combine the oats, flour and brown sugar. Add butter and mix until crumbly. Stir in the pecans. Set aside 1 1/2 c. for topping. Press remaining crumb mixture into a greased 13 x 9 x 2 baking pan. In a saucepan, combine milk, chocolate chips and shortening; cook and stir over low heat until chips are melted. Spread over crust; sprinkle with the reserved crumb mixture. Top with M&M's. Bake at 350° for 20-25 minutes.
Dip eggplant in the beaten eggs, then cover in bread crumbs. Brown both sides of eggplant. Alternate layers of eggplant/Mozzarella cheese/marinara in casserole dish. Final layer top with marinara and Mozzarella cheese (ok to add little water to jar of remaining marinara, do not make it watery, but just enough to cover). Bake at 375° for about 30 minutes or so.
Combine softened cream cheese and potatoes. Add remaining ingredients. Place in quart casserole. Bake at 350° for 45 minutes.
Add wet ingredients to dry ingredients and beat on low speed 1 minute. Beat on medium speed 1 minute. Pour into 2 (9 x 5-inch) greased loaf pans. Bake at 325° for 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pans.
Add all ingredients to cooked potatoes and mix. Put in buttered casserole and bake at 325° for 1 hour.
Cut each onion into 4 thick slices. Separate into rings, reserving small rings for other uses. Set aside.
My sweet potato, do you carrot all for me? You are the apple of my eye with your radish hair and turnip nose.
Cut turkey pastrami into 1/4-inch slices; set aside. Combine chicken broth, flour and mustard in large skillet. Cook over medium heat stirring until thickened. Add potatoes and cabbage. Bring to a boil. Turn down heat and simmer for 10 minutes. Add turkey pastrami and onion. Cook for 10 more minutes.
Remove rind from salt pork; dice, fry until crisp, remove and cool. Add mushrooms, onions, oleo and soup mix to grease; simmer 10 minutes. Wash sauerkraut and add to mixture. Simmer 5 minutes. Add cooked shells and salt pork; mix well. Salt and pepper to taste. Bake for 1 hour at 350°.
For pastry, break 1 egg in cup; finish filling with milk. Add baking powder, shortening and flour. I sift flour in medium sized bowl; make hole and work up with hands. Knead until stiff enough to roll for dumplings. Roll thin and divide in 3 pieces. Cut in strips, put layer of chicken first, then layer of dumplings, another of chicken, then dumplings and more chicken. Cut eggs in rounds and place on top, then top crust. Pour enough boiling broth over pie to keep moist. Place stick of butter on top. Bake until begins to brown. Add Pet milk; put back in oven to finish. Makes a huge pie.
Cook bacon and crumble. Mix oleo, caraway seed, bacon and cheese. Spread on Melba rounds. Broil until brown.
Empty jello into large glass bowl. Pour in boiling water and stir until completely dissolved. Let stand until slightly thickened. Pour the thawed berries into the jello and beat two minutes with eggbeater. Put into refrigerator to set completely. Serve and enjoy.
Mix all dry ingredients in a large bowl. Add eggs and buttermilk until mixture will slide off a large spoon. Stir in pepper and onion. Drop by teaspoon into moderately hot oil. Cook until golden brown. (Good cooked in oil in which fish has been fried if oil is not burned or too brown.)
Heat the oils over medium high heat. Add the rice, five-spice powder and ginger and cook for 3 minutes, stirring constantly. Add the broth, sherry and red pepper. Cover the pan and cook over warm heat for 30 minutes or until done. Add more broth as needed to make sure rice is soft.
Pour boiling	water over cabbage, green tomatoes, peppers and corn with salt. Boil 1/2 hour. Drain off water. Cook cauliflower, celery and lima beans separately until done with no salt. Drain off all water. Mix	this in with the other vegetables, then put in a large kettle, 2 quarts vinegar and 5 pounds sugar. Let this get real hot, then pour in your paste and stir.
Finely chop mushrooms. Saute for 5 minutes in butter. Blend in flour, salt, garlic and marjoram. Stir in cream. Cook until thick. Add chives and lemon juice. Cool.
Mix 1/2 of water and sugar. Bring to a boil. Add cornstarch and rest of water and sugar thoroughly mixed to the first half and boil until thick and clear. Remove from heat and add salt, lemon juice and coloring. Mix well. Pour this mixture over whole strawberries in pastry baked pie shell.
Wrap each chestnut with 1/2 slice bacon and secure with toothpick. If necessary, cut chestnuts in half to make the same amount of chestnuts and bacon strips. Arrange bacon wrapped chestnuts in shallow baking pan. Broil until crispy, about 5 minutes on each side. Drain well. Blend chili sauce, brown sugar and mustard; pour over bacon wrapped chestnuts. Bake at 350° for 20 minutes.
Combine dry ingredients. Add combined eggs, milk and oleo. Mix well. Stir in remaining ingredients. Spoon into well-greased and floured 9 x 5-inch pan. Bake at 350° for 65 to 70 minutes or until wooden toothpick inserted in center comes out clean. Let stand 5 minutes. Remove from pan and cool before slicing.
Toast pecans in 2 tablespoons butter in 350° oven for 20 minutes. Stir. Cream butter; add sugar. Blend in eggs. Beat well. Add dry ingredients alternately with milk. Blend well. Add vanilla and 2/3 cup pecans. Turn into 2 (9-inch) round cake pans, well-greased and floured on bottom. Bake at 350° for 20 to 25 minutes. Frost with Pecan Frosting.
In large bowl, combine chocolate wafer crumbs and butter. Pat firmly into a 9-inch spring-form pan, covering bottom and 2 1/2-inches up sides. Chill.
Mix all ingredients except pecans. Chill 1 hour or until firm. Shape. Roll in pecans.
Mix all ingredients together in mixing bowl. Add flour gradually. Mix with beaters. Refrigerate for 1 hour. Roll out to 1/2-inch thickness. Cut out cookies with a floured round cookie cutter. Bake at 350° for 10 to 12 minutes. Place warm cookies in container to keep soft.
Mix all ingredients together. Pour 1/2 of batter into tube pan (or angel food cake pan). Sprinkle 1 tablespoon brown sugar and 1 tablespoon cinnamon over batter. Pour in remainder of batter and bake at 350° for 1 hour.
Sift dry ingredients; add eggs and remaining ingredients and beat well. Pour in the tube pan (greased and floured). Bake for 1 hour at 350°.
Cook and drain mixed vegetables. Rinse and drain kidney beans. Mix all vegetables and macaroni together. Mix remaining ingredients in saucepan. Cook until thick. Pour over vegetables while still hot. Mix well. Refrigerate overnight or longer.
Preheat oven to 350°. Cook noodles in 6 quarts boiling water to which has been added 2 tablespoons salt. Cook rapidly for 15 minutes. Stir gently. Remove from heat and drain. Pour cold water over to cool. Cook hamburger in heavy saucepan until color changes. Add onions, garlic, tomato paste, water and salt. Bring to a boil, then reduce heat and simmer for 30 minutes. Grease a 15 1/2 x 10 1/2 x 2 1/2-inch pan. Start with a layer of noodles, then Mozzarella cheese, then cottage cheese, then meat sauce. Continue layering in that order until all is used up. Sprinkle Parmesan cheese on top. Bake 20 to 25 minutes at 350°.
Cook cabbage leaves in boiling salted water a few minutes to soften; drain. Combine beef, rice, onion, egg, salt and pepper with 2 tablespoons soup. Divide meat mixture among cabbage leaves. Roll and secure with toothpicks. Place cabbage rolls in skillet and pour remaining soup over them. Cover, cook over low heat about 40 minutes, stirring often, spoon sauce over. Serves 4.
Drain Mandarin oranges and crushed pineapple. Combine sour cream, fruit, marshmallows and coconut. Refrigerate in serving bowl. Decorate with cherries just before serving. Serves 4 to 6.
Dissolve jellos in boiling water; add cold water. Cool, then add remaining ingredients.
Mix altogether; mix like pie dough. Spoon on cookie sheet. Bake at 350° until lightly browned.
Mix Jell-O, marshmallows, cream cheese and water together. Refrigerate to thicken. Fold in thawed strawberries and pour into mold. Refrigerate until set.
Combine all vegetables in large salad bowl. Combine remaining ingredients in jar with tight fitting lid. Shake well and pour over vegetables. Marinate 3 to 4 hours before serving. Makes 8 cups.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press equal portions onto bottoms of 24 lightly greased * or paper cup-lined muffin cups. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups. Bake 20 minutes or until set. Cool. Chill. Top with filling. Refrigerate leftovers.
Pre-cooking instructions: Rinse the beans; soak in 12 cups of water the night before. In the same water, cook them for 20 minutes in the pressure cooker on medium heat with one whole onion, 1/2 of the green pepper and 2 teaspoons of salt. After the beans have softened, remove the whole onion and the green pepper. In a frying pan, heat the 1/2 cup olive oil. Add the onion (chopped) the garlic (mashed), cumin and the other half of the pepper (slices). Cook until the onion and garlic are crystal.
Place oven rack in lowest position. Heat oven to 350°. Grease bottoms only of 9 x 5 x 3-inch loaf pan. Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Pour into pans. Bake for 1 1/4 hours or until wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to four days or refrigerate for up to 10 days.
Mix first 5 ingredients. Blend a sauce with mayo, little lemon juice and sugar. Blend into salad. Salt and pepper to taste.
Mix and press graham cracker crumbs, margarine and sugar in bottom of a casserole dish. Slice bananas over this. Mix milk and lemon juice; pour over bananas. Spread pineapple over this. Top with Cool Whip. Sprinkle with coconut; top with cherries. Refrigerate.
Sift flour, sugar and baking powder four times. Add boiled milk. Mix well. Add egg whites and vanilla. Mix well. Pour into layer pans. Makes three thick layers or four thin layers. Bake at 350° for 20 to 25 minutes or until done. Place banana slices between layers and ice with caramel icing.
Melt in double boiler the chocolate chips. Add Eagle Brand milk and Parkay. Add amount of pecans that you want and drop on cookie sheet.
Cook rice according to directions. Brown sausage and drain fat. Combine rice, sausage and rest of ingredients. Put into a 2 quart casserole. Bake at 350° for 1 hour.
Cream together shortening and sugar. Add eggs and beat well. Sift together dry ingredients; add to creamed mixture alternately with banana, blending well after each addition. Stir in nuts. Pour into well-greased 9 1/2 x 5 x 3-inch loaf pan. Bake in moderate oven at 350° for 40 to 45 minutes or until done. Remove from pan; cool on rack. Slice when cool. Store in refrigerator.
Cake: In a 9-inch round pan, make cake. Split it into 4 layers with dental floss.
Combine chicken, soup and sour cream. Place in a shallow baking dish (buttered).
Heat the olive oil in a large skillet. Add the garlic and ham; saute over moderate heat until the garlic is lightly browned, 3 to 5 minutes. Add the tomatoes with their juice and the pepper. Bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 15 minutes. Cook the pasta and toss with the sauce.
Add all ingredients and pour into a greased baking dish. Bake at 325° for about 2 hours or until tender. Stir occasionally. Makes 6 servings.
Cook diced turnips until almost tender, about 5 minutes. Drain well. Melt 1/4 cup butter; stir in flour, salt and pepper. Add milk all at once. Cook quickly, stirring constantly, over medium heat until thickened and bubbly. Remove from heat and add cheese, stirring until completely melted. Stir in cooked turnips. Turn into 10 x 6 x 2 baking dish. Combine bread crumbs and butter. Sprinkle on top of turnip mixture. Bake at 375° until crumbs are golden brown, about 30 minutes. Serves 6 to 8.
Cream sugar, oil and bananas. Add remaining ingredients. Stir until well mixed and pour into well-greased loaf pans. Bake at 350° for 30 to 45 minutes. Makes 4 mini loaves or 2 (8-inch) loaves.
Bring broth to boil and add peas, corn, and meat. Add salt and pepper. Add beaten eggs all at once while stirring thoroughly. Wait for soup to be boiled again then pour cornstarch mixture very slowly, stirring constantly until broth thickens. Sprinkle fresh mushrooms and green onions on top, stirring and pour immediately into sour tureen. Serve.
Line an 8 x 8 x 2-inch pan or a 9 x 9 x 2-inch baking pan with foil, extending the foil over edges of pan. Butter the foil; set the pan aside. In a heavy 3-quart saucepan, melt the margarine or butter over low heat. Stir in the brown sugar, sweetened condensed milk, corn syrup and coffee crystals. Carefully clip a candy thermometer to the side of the pan. Cook over medium heat, stirring constantly, until the thermometer registers 248° or candy reaches firm-ball stage. The mixture should boil at a moderate, steady rate over the entire surface. Reaching firm-ball stage should take 15 to 20 minutes. Remove the saucepan from the heat. Remove the candy thermometer from the saucepan. Immediately stir in walnuts, vanilla and orange peel. Quickly pour the caramel mixture into the prepared baking pan, smoothing the surface; cool. When caramel is firm, use the foil to lift it out of the pan. Use a buttered knife to cut the caramel into squares. Wrap each caramel square in plastic wrap. Or, place caramel squares in candy cups; arrange in a bowl lined with plastic wrap or cellophane or in a tin. Makes about 3 pounds.
Pour dressing over warm potatoes. Chill 2 hours. Add celery, onion, chopped egg whites and sieved yolks. Mix with mayo, sour cream and mustard. Fold into salad. Add salt to taste. Chill two hours.
In skillet, melt butter; add beef and onion. Brown well. Drain. Stir in flour, salt and pepper. Spread mixture over pie crust. Spread cheese over beef mixture. Add milk, eggs and Worcestershire sauce to blender, then pour over meat and cheese. Bake 30 to 35 minutes at 400°. Let cool 10 minutes.
Cream peanut butter and margarine in mixer bowl until light and fluffy. Add sugar, eggs and vanilla; beat until creamy. Stir in flour, salt and 1 cup chocolate chips. Spread in ungreased 9 x 12-inch baking pan. Bake at 350° for 25 to 30 minutes, or until edges begin to brown. Top with remaining 1 cup chocolate chips. Let stand for 5 minutes. Spread melted chocolate over top. Cool completely. Cut into bars. Yields 18 servings.
On strip of foil, place hamburger patty, string beans and potato in that order. Sprinkle on salt and pepper. Close foil tightly. Place in a 350° oven for 40 minutes.
Mix first 3 ingredients well and spread with a small spatula in a 9 x 13-inch baking dish. Blend next 4 ingredients well and pour on top of cake mixture. Be sure to spread evenly. Bake at 350° for 30 to 40 minutes. Cool and cut into squares.
In a mixing bowl, cream margarine and sugar. Add the eggs, one at a time, beating well after each addition. Stir in pineapple and lemon juice. Fold in the bread cubes. Pour into a greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 325° for 35 to 40 minutes or until set. Yield: 12 to 16 servings.
Drain pineapple. Reserve juice. Mix juice with corn starch, mustard and Worcestershire sauce. Place chicken, skin side up in shallow baking dish. Broil till brown. Pour sauce over chicken. Bake at 400° for 30 minutes. Place lemon and pineapple slices around chicken. Spoon sauce from pan over all. Bake 5 minutes longer.
Mix celery, green pepper, salad oil, onion, sugar and vinegar. Drain beans; put in a bowl and pour first mixture over them. Chill overnight.
Saute the onion and green pepper in the butter. Blend in and cook until bubbly the flour, paprika, dash of pepper, salt and dry mustard. Remove from heat. Add the milk gradually. Bring to a boil and boil 1 minute. Remove from heat. Add the corn and egg. Pour into 1-quart baking dish. Top with buttered bread crumbs. Bake 20 to 30 minutes at 350°.
Mix ingredients well. Bake at 325° for 30 to 35 minutes.
Place thawed potatoes in dish. Mix with all other ingredients, except butter and corn flakes. Put crushed corn flakes over top and drizzle with butter. Bake for 45 minutes at 350°.
In container of electric blender, combine tomato juice, horseradish, salad dressing mix, Worcestershire sauce, dill weed, garlic, oregano, hot sauce and black pepper. Blend until all ingredients are combined. Refrigerate until ready to serve.
Brown pork chops; cut into bite size pieces. Drain grease from skillet; saute onions. Add Worcestershire sauce and pork chops, stirring constantly. Add cooked rice and more Worcestershire sauce, stirring constantly until all rice is brown in color.
Melt butter and pour over pecans. Let set for 5 minutes. Mix garlic salt and Worcestershire sauce and stir into pecans. Heat oven to 325°. Bake approximately 20 minutes, stirring occasionally.
Mix together oil, sugar and eggs. Add flour, soda, cinnamon, vanilla, apples, and nuts (optional). Bake at 325° for approximately 80 minutes or when toothpick comes out clean. Makes 2 bread pan loaves.
Lightly grease Bundt pan. Sprinkle nuts on bottom. Put in rolls and sprinkle with pudding mix. Melt margarine; add brown sugar and cinnamon. Pour over rolls and let rise in cool oven overnight. Next morning, bake at 350° for 30 minutes.