HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown pork chops in a small amount of grease in frying pan. Set aside. Spray baking dish with Pam. Layer potatoes in bottom of pan. Arrange pork chops on top of potatoes. Pour cream of mushroom or cream of chicken soup on top of pork chops. Cover with foil and bake for 45 minutes at 350°.
Brown sausage. Break up very small. Stir together all ingredients except zucchini. Add that last. Grease and flour a 9 x 13-inch glass pan. Bake at 350° for 30 minutes. Serve warm. They warm up in oven covered, very nicely.
Cream butter and confectioners sugar until light and fluffy. Blend in flour. Press evenly in 13 x 9 x 2-inch pan. Bake in 350° oven for 12 to 15 minutes. Combine remaining ingredients; spread over hot baked layer. Bake for 20 minutes longer.
Combine dressing, beans, potatoes, ham, celery, green onion, parsley and chives in a large salad bowl. Cover; refrigerate for 2 hours or overnight. Before serving, stir in snow peas or sugar snap peas. To serve, if desired, place halved tomato slices on a platter. Top the salad mixture, or mound portions of salad on individual lettuce lined plates. Makes 6 servings.
Beat eggs, then add cake mix, cherry pie mix and almond flavoring, mixing by hand. Spread in greased jelly roll pan (11 x 16-inch) and bake at 350° for 25 to 30 minutes. When cool, frost.
Mix dry ingredients in plastic baggie. Mix egg and milk. Dip chicken in egg and milk, then place in baggie; shake well. Place in pan. Pour 1/2 stick melted butter over. Bake at 350° for 1 hour uncovered.
Beat eggs seven minutes. Continue slowly beating and slowly pour in cup of cooking oil. Slowly pour in two cups of sugar. When this is well blended, slowly add the two cups of sifted flour. Beat seven more minutes. Bake in a tube pan at 325° for at least an hour. This makes a large cake.
Butter baking dish. Slice potatoes to cover bottom of dish. Slice onion and lay across potatoes. Cook Minute rice and spread on top of onion. Cook hamburger; drain and put on top. Sprinkle with salt. Cover hamburger with vegetable soup right out of can. Pour 1 to 1 1/2 cans water (use soup can) over casserole. Bake at 350° for 1 to 1 1/2 hours.
Combine beef, egg, onion, milk, bread crumbs, salt and pepper; mix well. Shape into 1-inch meatballs. In a medium skillet (medium-low heat) in hot salad oil, brown meatballs; add undiluted beef broth and simmer, covered 30 minutes. In a large saucepan, cook noodles and drain. Toss caraway seed and noodles. Preheat oven to 350°.
Mix the peanut butter, powdered sugar, butter, vanilla and mayonnaise. Chill for 1 hour. Shape mix into balls. Stick toothpick in and dip into melted chocolate and paraffin, 3/4 of way. (Melt the chocolate in double boiler.) Store in airtight container in refrigerator.
Mix well the butter, confectioners sugar and vanilla. Sift together and stir in flour and salt. Stir in nuts. Chill dough. Heat oven to 400°. Form into 1-inch balls. Place about 2-inches apart on ungreased baking sheet. Bake 10 to 12 minutes until set but not brown. While still warm, roll in confectioners sugar. Let cool, then roll again in sugar.
Melt candy according to package instructions. In a large mixing bowl add Chinese noodles and peanuts to candy mixture and stir well until all covered with chocolate mixture. Place onto wax paper with a teaspoon to form mounds. Sprinkle mounds with green and red crystals and let cool.
Lightly grease a 2 1/2-quart casserole. Set aside sauce. Add 1/2 cup water if sauce is thick. Combine beef, rice, onion, salt and pepper. Shape into 1 1/2-inch balls and put in casserole. Pour tomato sauce over meatballs. Cover and bake at 350° for about 1 hour.
Cream together first 4 ingredients. Add dry ingredients, alternately with eggs and flavorings. Pour into greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Cut up tomatoes, onion and peppers; cook until tender. Salt and pepper to taste. Blend the flour and water together; add to cooked mixture. This will slightly thicken the mixture.
Drain liquid from fruit cocktail and save. Add crushed pineapple, drained mandarin oranges and marshmallows. Rinse maraschino cherries and add. These can also be cut in half. Add Cool Whip to make it soft. Refrigerate. Add remaining fruit juice as mixture thickens.
Preheat oven to 350°. Combine peanut butter and butter; beat until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt. Stir in 1 cup chocolate chips. Spread in a 13 x 9-inch baking pan. Bake for 25 to 30 minutes. Sprinkle with remaining chocolate chips. Spread evenly over top. Makes 48 bars.
Bring water, onion and margarine to a boil. Add broccoli; stir until thawed. Remove from heat; add rice. Cover and let stand five minutes. Add Cheez Whiz and soup. Put in a 2-quart casserole; top with onion rings. Bake at 325° for 30 minutes.
Flour and brown steak in oil, turning to brown all sides. Add onion and stir constantly until transparent. Add water and remaining ingredients, mixing well. Cover and simmer on low heat for 20 minutes, stirring occasionally. Serve over hot rice. Makes 4 servings.
Drain pineapple and oranges. Thaw out strawberries. Mix in pie filling. Add bananas; stir. Chill well and serve.
Mix 1 stick margarine, potatoes, sour cream, undiluted chicken soup, onion, cheese, salt and pepper. Divide into 2 greased 9-inch pans. Cover each with topping of crushed corn flakes and other stick of melted margarine. Bake at 350° for 40 to 45 minutes. You may freeze one for later use if desired. Very good piping hot!!
Blend together and press mixture into ungreased 7 1/2 x 11 1/2-inch baking dish. Bake at 350° for 15 minutes.
Cream shortening and 1 stick margarine, add sugar and beat until smooth. Add egg yolks, beat well. Add combined flour and soda alternately with buttermilk. Stir in 1 tsp. vanilla and 1 c. pecans. Fold in stiffly beaten egg whites. Pour into three greased and floured 8-inch cake pans. Bake 25 minutes at 350°.
Line baking dish with dried beef. Wrap chicken breasts with bacon strips and place in the baking dish. Mix mushroom soup and mushrooms with sour cream; spread over the chicken. Bake for 1 1/2 hours at 350°.
You will need two 9 x 5 x 3-inch loaf pans.
Prepare rice according to instructions. Add oleo. Mix well. Add corn and soup. Add cheese; combine with mixture. Bake 30 minutes at 350°. Remove from oven. Sprinkle some cheese on top; sprinkle some paprika on top for color (optional). Put back in oven until cheese melts. Very good.
Combine flour, salt and cream of tartar in a heavy saucepan. Stir in water and oil. Cook over medium heat, stirring constantly for about 3 minutes, or until mixture thickens and turns loose from sides of pan. Remove from heat and add desired food coloring. Let cool and dough will remain soft and pliable in an airtight container.
Combine cake mix, margarine and eggs and mix well. Add coconut, pecans, cornflakes, rolled oats and chocolate chips and mix well.
Spread caramel dessert topping on bottom of crust. Pour milk in a large mixing bowl. Add pudding mix. Beat with wire whisk for 2 minutes. Let stand 5 minutes. Stir in Cool Whip and Heath bars. Spoon into crust. Freeze 4 hours or until set. Let stand at room temperature for 15 minutes before serving. Garnish as desired. Store leftovers in freezer.
Combine all ingredients and beat for 10 minutes. Pour into well-buttered tube pan. Bake at 350° for 45 minutes. Keep warm.
Cheese needs to be at room temperature. Mix together all ingredients. Roll into ball. Serve with crackers.
Cut peppers in half. Remove seeds and soak in ice water for 3 hours, then drain. Make a syrup of the ingredients listed and bring to a boil. Pour boiling syrup over peppers that have been packed into clean sterilized jars. Seal at once.
Mix all together (batter will be stiff). Using your fingers, pat into 9 x 13-inch greased pan. Set aside.
In mixing bowl, beat cream cheese and orange juice until smooth. Fold in marshmallow cream and serve with your favorite fruits.
Saute onions in stick of butter, add sour cream, mushroom soup and cheese, mix until cheese starts to melt. In a 13 x 9 x 2 greased dish pour frozen tater tots. Pour cheese mixture over top. Place in 350 degree oven for 45 minutes. 5 minutes before cooking time is complete sprinkle with bacon bits, garlic salt and parsley flakes
Dissolve yeast in 1/2 cup warm water. Melt margarine in remaining warm water. Add sugar, salt and beaten egg to margarine and water. Cook to lukewarm. Add yeast and 1/2 of flour; mix until all ingredients are well blended. Add enough remaining flour to make a stiff dough. Place in a greased bowl. Turn once to grease top of dough. Cover and refrigerate. When ready to use, take out needed amount. Make into rolls. Place in lightly greased pans and let rise 3 to 4 hours, until double in size. Bake at 400° for 15 minutes or until brown. Total amount will yield 48 rolls.
Chicken: Fry chicken cutlets in a small amount of oil by first dipping in eggs and bread crumbs. Drain on paper towels. Set aside.
Bring brown sugar, syrup, oleo and cream of tartar to a slow boil. Stir to keep from burning. Remove from heat and add soda and salt; stir well. Pour over popped corn and stir until well coated. Keep warm while stirring. Spread on cookie sheet or a deep roaster. Bake at 200° for 1 hour. Stir occasionally. Cool. May be put in plastic bags and frozen. Eat directly from freezer.
Let beer stand open for 2 hours. Mix all ingredients, folding in egg whites last. Coat fillets and fry. Very light batter.
Preheat oven to 350°. Brown chicken on all sides in oil and butter. Remove chicken and place in a long casserole. Saute mushrooms in the oil and butter. Stir in flour. Add cream of chicken soup, sherry and broth. Simmer about 10 minutes or until thickened. Stir in half and half, salt, tarragon leaves and pepper. Pour sauce over the chicken. Bake uncovered for 1 hour. Add artichoke hearts, green onions and parsley. Bake 15 minutes more. Serve with wild rice.
Wash okra and cut into slices, taking off tops and bottoms. In a deep saucepan, cook bacon and remove after it is crisp. Add onion, shrimp and okra, cooking until tender (do not burn). Add salt and pepper, making sure that it is to your taste. Wash rice and put in saucepan along with other ingredients. Add just enough water to cover. Cook at high speed until water starts to boil. Reduce heat to a medium-low heat and stir frequently. Keep a tight lid on when not stirring. Cook until rice is fluffy. Serve with chicken, beef and pork roasts.
Rinse capers under cold running water and pat dry with paper towels. Place in large salad bowl with the tomatoes, green onion, garlic and basil. Combine lemon juice, salt and pepper. Add oil and stir until blended. Fill large pan with salted water and bring to boil. Add pasta and boil until cooked but still firm. Drain and rinse under cold running water. Add to salad bowl. Pour the dressing over salad. Toss well. Serve with Parmesan cheese, if desired.
Mix above together & make into balls. Bake on cookie sheet at 350° for 20 minutes.
Mix hash browns, soup, 1 stick margarine/butter, sour cream, cheese and onion. Pour into 9 x 13-inch baking dish. Add topping and bake for 1 hour at 350°.
Mix lime and water; add sliced cucumbers. Let stand 24 hours. Next day, pour water and lime off cucumbers. Let cucumbers set in ice cold water for 4 hours. Important: Change water every hour! Mix vinegar, sugar, celery seed and salt together; put cucumbers in solution. Leave overnight. Cook next a.m. Starting on high heat, bring to a boil; cut stove down to medium heat and boil for 45 minutes, stirring occasionally.
Brown steak well on both sides. Place in casserole for baking. Put a slice of onion on top of each piece of steak. Mix soup and milk together and pour over steak pieces. Cover with foil. Bake at 350° for 1 hour.
Slice angel food cake in half. Prepare jello as directed. While jello is warm, pour jello over cake bottom half, then add top and pour remaining jello over cake. Chill. Ice with Cool Whip and add oranges to top of cake just before serving.
Place cooked chicken (broiled or boiled) in buttered casserole dish. Mix soup and sour cream; spread over chicken. Mix butter, poppy seed and crushed crackers together and spread over top of soup mixture. Bake at 350° for 30 to 45 minutes.
Microwave Velveeta cheese and salsa in a 1 1/2-quart microwave-safe bowl on High for 5 minutes or until Velveeta is melted, stirring after 3 minutes. Stir in cilantro. Serve as directed.
Drain pinto beans. Lightly toss all ingredients together. Serve on lettuce leaf.
Dip tortillas in hot grease until limp. Drain on paper towels. Combine 2 cans soup, 1 package of cheese, 1/2 pint of sour cream, comino, garlic salt, 1 can chilies and diced chicken. Place 1 large tablespoon of mixture on each tortilla and roll. Place each enchilada tightly against next in long baking dish. Mix second package of cheese, soups (undiluted), remaining sour cream and chilies in bowl. Stir well and spread over enchiladas. Place in 325° oven and heat until bubbly. Serves 6 to 8.
In 5-quart Dutch oven, over high heat, heat water, cauliflower and frozen green beans to boiling. Cover and simmer 10 to 15 minutes until tender. Remove vegetables; discard water.
Cut meat into very thin strips. Soak for 12 hours in mixture. Put in cookie sheet and cook in oven on low heat (160°) for 2 1/2 to 3 hours.
Cook chicken with salt and pepper until done. Cut into strips. Brown in skillet with 2 tablespoons of margarine or butter. Remove from skillet.
Combine first 5 ingredients in a medium saucepan. Cook over medium heat until butter melts. Place chicken in an 8 x 12 x 2-inch baking dish. Sprinkle with salt and pepper. Pour sauce over chicken. Bake, uncovered, at 325° for 1 hour or until tender. Also good cooked on grill.
Mix all ingredients, except pecans. Form into a ball; roll in pecans. Chill.
Preheat oven to 400°. Combine pasta, meat, soup and spaghetti sauce. Add pepper, seasoning and 2 cups cheese. Mix together. Place in casserole. Sprinkle with remaining cheese. Bake for 25 minutes. Makes 8 to 10 servings.
Mix all ingredients in a greased baking dish. Bake for 15 minutes. Sprinkle with cheese and bake for 5 minutes longer at 300°.
Mix soup, milk, salt, pepper, butter and cheese, then add potatoes. Pour in large baking dish. Bake 1 hour covered. Stir and bake 1/2 hour uncovered at 375°.
Cream butter and sugar. Add 5 well beaten eggs. Sift spices, baking powder, cocoa and flour; add alternately with soda-buttermilk mixture to the other ingredients. Add nuts, raisins, preserves and vanilla to batter. Bake at 375°. This makes either a four layer cake, or divide and make two cakes according to size of pans.
Cut the onion paper thin. Slice cooked potatoes. Layer ingredients in order, then repeat.
Sauce: Combine 1 can tomato paste, melted oleo and 1/2 teaspoon of Italian seasoning.
Cook a hen or thighs and legs. Bake cornbread to make dressing. Add celery and onions to broth after chicken is removed. Add salt and pepper to taste; add margarine. Crumble bread into broth. Add eggs. Add deboned chopped chicken. If mixture is too dry, add milk; if too thin, add more cornbread. Pour into greased baking dish and bake until a light brown at 350°.
Heat oven to 350°. Combine all ingredients except ground beef; mix well. Add ground beef; mix lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour. Drain. Let stand 5 minutes. Makes 8 servings.
Peel potatoes and slice them thin. Set aside. Cut bacon in squares, dice medium onion and fry both together until bacon is crisp. Remove bacon and drain on paper.
Cream together shortening, sugar and brown sugar. Add peanut butter, eggs, oatmeal and sifted dry ingredients. Add chips and nuts. Mix well. Bake at 325° for 10 to 12 minutes.
Mix the first 7 ingredients. Whisk the next 7 ingredients. Mix all together until moistened. Sprinkle with powdered sugar when done. Bake at 350° for 30 minutes.
Cook macaroni. Drain. While macaroni is cooking, brown ground meat and onion with salt to taste. Add all ingredients in large pot or Dutch oven. Cook on low until cheese is melted and all ingredients are blended, stirring often to prevent sticking. Serves 8.
Place apples and potatoes in baking dish. Mix together other ingredients and pour over apples. Bake until light brown in 350° oven.
Mix ingredients together. Spread on toasted bun or English muffin. Run under broiler until bubbly. Makes 4 servings.
Combine all ingredients except parsley. Shape into log or ball. Roll in parsley. Chill.
Drain green beans, corn and peas. Mix vegetables with onion, pimento and celery. Heat sugar, vinegar and salt. Pour over vegetables. Best if refrigerated overnight. Yields 10 servings. Preparation time is 15 minutes.
Combine all ingredients and chill. Serve with veggies or crackers. This is low calorie.
Combine all ingredients in a large pan or pot. Cook to boiling, then simmer until it seems done. Can be cooked in a crock-pot on high for a few hours.
Follow all directions on chocolate cake box and pudding. Make whipped cream. Add confectioners sugar to heavy cream and beat until fluffy.
Flatten croissants on cookie sheet. Bake as directed. Cool. Top with Ranch dressing. Then top with veggies and cheese. Refrigerate 1 hour. Slice and serve.
Brown beef and onions. Add rest of the ingredients. Cover and simmer for 25 minutes.
Preheat oven to 325 degrees. Shake flour in oven cooking bag. Place in 13 x 9 inch baking pan. Add barbecue sauce, onion and green pepper. Squeeze bag to blend ingredients. Cut ribs in serving pieces; place in bag. Turn bag to coat ribs. Arrange ribs in even layers. Close bag with nylon tie, cut six 1/2-inch slits in top. Bake 1 1/2 hours or until tender.
Mix shortening, sugar and eggs; stir in sour cream and vanilla. Blend flour, soda and salt. Stir in. Add nuts if you want to. Chill dough if soft. Drop by tablespoons on greased pan. Bake at 375° for about 10 minutes. Cool.
Preheat oven to 350°. Use 7 1/2 x 2 1/2-inch loaf pan and spray with cooking spray. Drain salmon, saving liquid. Discard skin, but save bones. Flake salmon lightly, but well with fork. Crush bones (calcium bonus) and mix. Add vinegar to salmon liquid and enough cold water to make 1/2 cup total liquid. Add to salmon. Add all remaining ingredients and mix well. Pack into loaf pan. Bake for 1 hour. Leave loaf in pan for 5 minutes before unmolding onto serving plate.
Pour uncooked jello into bowl. Add cottage cheese and mix well. Blend in Cool Whip. Drain pineapple. Mix in with jello and other ingredients. Add walnuts. Stir well (it will be thick). Refrigerate and let chill for 1 hour.
Cream butter and sugar. Add eggs; mix well. Add flour that has been sifted with salt and baking powder, alternately with milk. Add vanilla. Pour into three (8 or 9-inch) pans. Bake at 375°, 20 to 25 minutes.
In large saucepan, cook bacon until crisp. Remove bacon; crumble and set aside. Reserve 3 tablespoons bacon drippings in saucepan; discard remainder. Add onion slices to saucepan and cook until lightly browned. Add diced potatoes and water; cook over medium heat until potato is tender, 10 to 15 minutes. Add corn, milk, salt and pepper; cook until heated through. Pour into warmed bowl; top each serving with crumbled bacon and a pat of butter or margarine. Serve with crackers. Makes 4 to 5 servings.
Pour oil into mixing bowl and add sugar. Beat until blended. Add eggs, one at a time. Continue beating until thick and smooth. Blend together red food coloring, cocoa and vinegar. Beat well. Add vanilla and blend.
Arrange apples in a buttered 8 x 8-inch pan. Mix together remaining ingredients and sprinkle onto apples. Bake at 375° for 30 minutes. Serve warm with ice cream or enjoy it all by itself. A quick and easy dessert all will love!
Grease 9 x 13 cake pan. Unroll one tube of crescent rolls on bottom of pan. Pinch seams together. Beat together cream cheese, sugar, vanilla and egg yolk. Spread mixture on top of crescent rolls. Unroll other tube of crescent rolls and place on top of cheese mixture. Beat egg white until foamy and spread on top. Sprinkle with cinnamon & sugar. Bake at 350° for 25-30 minutes. Cool.
Combine the egg yolks and condensed milk and last, add the lime juice. Pour into graham cracker crust and top with either meringue or whipped cream.
Mash bananas and eggs. Mix in half and half, sugar and milk. Pour into ice cream freezer. Add milk to fill line. Makes 1 gallon.
Combine 1/2 cup sugar and milk and heat. Beat egg yolks. Add flour combined with sugar and salt. Pour into hot mixture and cook until it begins to thicken. Add lemon juice and grated rind and cook 1 minute; stir. Add butter; stir well. Pour into baked pie shell. Beat 2 egg whites combined with 1/4 teaspoon cream of tartar. Add 4 teaspoons of sugar. Beat until stiff. Bake at 375° for about 15 minutes.
Use 2 cups of drained fruit juice and mix with instant lemon pudding. Let thicken a little. Combine with completely drained fruit. Add lemon juice and bananas before serving.
Mix like pie crust (no water). Press into lightly greased 9 x 13-inch pan. Bake 15 minutes at 400°. Cool.
Arrange cooked broccoli in the bottom of greased casserole dish. Spread chicken over broccoli, then add mixture of first 4 ingredients. Top with bread crumbs and grated cheese. Bake for 25 minutes at 350°.
Dissolve yeast	in water. Blend in ginger and 1 tablespoon sugar. Let stand	until bubbly.	Add rest of sugar, milk, salad oil and salt. Put on low speed of mixer and add flour 1 cup at a time. Beat in last cup with heavy spoon. Add flour until dough is heavy and stiff but too sticky to knead. Place dough in two well-greased 1 pound coffee cans. Cover with well-greased plastic can lids. You may freeze the dough at this point. It will keep for two weeks. Let covered cans stand until dough pops	off lids. Bake in moderate oven at 350° for 45 to 60 minutes. Crust will be	brown.	Brush lightly with butter. After cooling 10	minutes, remove from can.
Grind orange and raisins together; set aside. Cream Sweet 'N Low and butter until fluffy. Beat in eggs, buttermilk, soda and orange mixture. Add oatmeal and flour; beat well. Turn into 8 or 9-inch square pan. Bake at 350° for 35 minutes or until cake tests done.
Cook broccoli and drain. Mix with rice and set aside. Over low flame, or in microwave, melt together the soup and cheese. Pour over broccoli and rice mix. Add water chestnuts and mix well. Pour into 2-quart casserole dish and cover. Heat in 350° oven for 30 minutes or until done. (Can use microwave instead.)
Mix all ingredients except for ice. Pour Sangria in glass and then add ice. Make sure there is fruit in every glass. Maraschino cherries can also be added.
Cook macaroni until almost tender. Drain. Put macaroni into a large baking dish. Add the rest of the ingredients; mix well. Cook, uncovered, in preheated 350° oven for about 1 hour. Serves about 12. Costs about 8 cents per serving.
Mix pumpkin seeds, salt and oil together and spread single layer on a cookie sheet. Bake at 250° for 30 minutes, turning seeds every 10 minutes.
Peel potatoes if skin is tough; otherwise, just rinse and pat dry. Cut potatoes into thin slices but not all the way through. (Use handle of spoon to prevent knife from cutting through.) Place in microwave safe bowl and sprinkle with melted butter and herbs. Microwave on high 10 minutes, rearranging after 5 minutes. Let rest 5 minutes. Sprinkle with grated cheese and parmesan cheese. Microwave for another 4 to 6 minutes on high until cheese melts and potatoes are soft. Sprinkle with salt and serve.
Place frankfurter in center of each slice bread. Mix mayonnaise, onion, relish and mustard. Spoon about 2 teaspoons mayonnaise mixture over frankfurter; secure with wooden picks. Place roll-ups, seam sides down, in ungreased rectangular baking dish, 13 x 9 x 2-inch. Brush with margarine. Bake uncovered in 350° oven until hot and golden brown, about 20 minutes. Yields 8 sandwiches.
Combine turkey, celery, almonds, onion, lemon juice, mayonnaise and salt in bowl; mix well. Spoon into baking dish. Sprinkle with cheese and crushed chips. Bake at 450° for 10 minutes. Serves approximately 6.
Whip chilled milk until stiff peaks form. Add lemon juice, jello and sugar. Mix well. Pour into dish lined with crumbs. Sprinkle top with crumbs and chill before serving.