HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chops in skillet. In a Pyrex dish, put rice and 1 1/2 cups water. Put brown chops on top of rice. Mix together mushroom soup, 1/2 cup of water and package of onion soup mix. Stir and spread on chops and rice. Cover with foil. Bake at 325° for 1 hour and 15 minutes. Take foil off and cook 10 more minutes.
Cut up and skin chicken. Cover the bottom of a 12-inch Dutch oven with	half of the sliced onions. Add chicken and then equal parts of barbecue sauce and soup to cover the chicken. Place remaining onion on top of the chicken. Cook for 1 hour with 12 coals on top and 12 coals on the bottom.
Mix in pan the sugar, cocoa, milk and butter and bring to a boil. Boil for 1 minute. Remove from heat and add peanut butter. Mix well. Add vanilla and oatmeal. Drop by teaspoons on wax paper.
Grease one loaf pan. Mix all ingredients and place in pan. Smooth the top by patting slightly. Bake for 65 minutes at 375°. May be frozen when cooled. Makes 1 loaf.
Add all ingredients, one at a time and then mix. Bake for 1 hour at 350° in 2 loaf pans.
Saute onions in oil until brown. Add and simmer the rest of ingredients for about 20 minutes. Place the ribs in a pan. Cover lightly with foil and bake at 450° for 15 minutes. Remove foil and spread sauce over all the ribs. Bake for 1 hour. Baste them frequently with pan drippings.
Combine figs, sugar and Jell-O. Let stand for about 25 minutes. Then bring to boiling point, stirring frequently, cooking for about 5 to 7 minutes. Pour into sterilized jars and seal.
Slice chicken breasts into strips, then cut each strip into thirds. Beat egg with a fork in a small bowl. Add milk and mix. Drop pieces of chicken into egg-milk mixture. Remove and roll in bread crumbs. Place coated chicken into hot oil in a frying pan. Cook approximately 10 minutes on each side or until chicken is golden brown. Drain on paper towel covered plates.
Prepare Jell-O using fruit and add water to make 4 cups. Add fruit and marshmallows on top. Chill. At least 4 hours before serving, whip cream and fold in mayonnaise. Spread on top of Jell-O and sprinkle with cheese.
Melt butter in large skillet and add onion. Saute until tender; remove onion and set aside. Brown pork chops in butter and sprinkle with salt and pepper. Arrange chops in 13 x 9-inch baking dish and cover with apple slices. Sprinkle with onions. Combine remaining ingredients and pour over chops. Cover and bake at 375° for 1 hour.
Cook squash; add butter, bouillon, onion and Cheddar cheese. Cook 10 minutes; then add eggs, bread crumbs and sour cream. Put in a 9 x 13-inch baking dish. Bake at 350° for 30 minutes.
In large bowl, combine catsup, tomato juice, salt, black pepper, red pepper, eggs, bread crumbs, onions and mustard. Blend well. Add ground beef. Mix gently, but thoroughly. Line 9 x 5-inch loaf pan with foil; press in the beef mixture.
Spoon this mixture over top of batter in pan. Bake at 350° for 45 minutes, or until done. Will also make at least 3 dozen cupcakes.
Dissolve jello in hot water. Place frozen strawberries in hot jello. Use 1 large tube pan. Break cake in walnut size pieces. Place layer of cake in bottom of pan. Add layer of ice cream, then several large spoonfuls of strawberry jello mixture. Alternate layers, ending with strawberry jello mixture. Place in freezer. Before serving, turn pan upside-down on plate until cake comes out.
Cream butter. Add sugar. Cream together well. Add other ingredients. Mix well. Drop by tablespoon two-inches apart on lightly greased cookie sheets. Bake 12 to 15 minutes at 375°.
Layer Texas toast bread in 9 x 13 inch greased pan. Cover bottom of pan and press to fit. Beat 10 eggs. Add milk, maple syrup and 1 tsp. vanilla. Pour over bread. Melt cream cheese in microwave and add sugar and 1/2 tsp. vanilla. Mix well and spread over bread. Use all of mixture. Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes to 1 hour or until brown. Let set 15 to 20 minutes before serving. Serve with pancake syrup.
Beat together thoroughly. Put in loaf pan. Cover with 3 strips bacon (if you like that flavor). Pour over meat loaf 1 (8 ounce) can tomato sauce. Bake at 350° for 1 hour.
Braise beef. Add water, wine and soup mix. Cover and slow cook for about 1 hour. The liquid will thicken to make a sauce. Serve with noodles or white rice.
Mix the first 3 ingredients together until smooth; add the cheese and pepperoni. Mix well. Spread on a pizza pan. Sprinkle with grated cheese and oregano. Bake at 350° until golden. Cut into squares and serve.
Mix butter, flour and powdered sugar together until like crumbs. Pat into a 9 x 12-inch pan and bake in a 350° oven for 15 minutes. Remove from oven. Sift the sugar, 2 tablespoons flour and baking powder together. Add to eggs and lemon juice which have been mixed together. Pour on top of baked crust. Return to oven and bake 18 to 20 minutes. Do not overbake.
Sprinkle uncooked rice in casserole. Top with chicken, soup, onion, salt and pepper. Top with grated cheese. Bake at 350° for 45 minutes.
Pick and clean lentils and rinse in several changes of water. Place lentils, water and turmeric in 2 1/2-quart microwave-safe dish.
Rinse dried beef in hot water; drain and chop. Cook onion in margarine until tender. Stir in milk and cream cheese, mixing until well blended. Add dried beef and remaining ingredients; mix well. Serve hot. Makes 2 cups.
Mix first 3 ingredients and put into greased 15 x 11-inch pan. Leave batter slightly lumpy. Let stand 15 minutes.
Make cake according to directions on package, baking 15 minutes at 350°. Cool in pan. Mix cream cheese, pudding and milk together. Will become thick. Spread on cooled cake. Spread drained pineapple over pudding mixture. Spread Cool Whip over pineapple. Sprinkle with nuts and coconut. This dessert may be frozen in baking pan. Transfer cut pieces to platter at serving time. At Christmas, sprinkle with coconut tinted green and red.
Beat together and pour in a 9 x 13-inch prepared pan. Bake 25 minutes at 350°.
Heat oven to 350°. Combine all ingredients. Pour into greased 2-quart casserole. Sprinkle evenly with topping. Bake at 350° for 35 to 40 minutes or until filling is thoroughly heated and topping is golden. Makes 6 servings.
Combine the basil, 1/4 cup of the oil, the pine nuts, Parmesan cheese and garlic in a blender or processor fitted with metal blade. Process, turning the machine on and off, until basil and nuts are coarsely chopped. Set aside.
Mix ingredients well with fork. Must be rolled between wax paper. Makes 2 (one-crust) pies or one double crust.
Place hen, stew beef and loin roast in 4-gallon container with salted water and boil slowly, covered, until meat is very tender. Remove all meat from bone and grind, keeping chicken separate. Place ground beef and pork in broth. Add tomatoes, chopped onions, about 2 sticks butter, salt, red pepper, approximately 1 cup Worcestershire sauce and 2 cups catsup. This varies because of weight of meat. Cook until tomatoes disappear. Add chicken and corn and cook for 15 minutes more over low heat, stirring often.
Cook onions in a covered saucepan in butter until tender. Add beef broth, Worcestershire sauce, salt and dash of pepper. Bring to boiling. Sprinkle toast slices with cheese. Place under broiler until golden brown. Ladle soup into bowls and float toast on top.
In a large bowl combine all ingredients. Shape into 8 patties. Grill or broil until done. Top with tomato and lettuce. Enjoy!
Cream honey, sugar, butter, peanut butter and egg. Sift together flour, salt, cinnamon and soda. Stir into creamed mixture. Add rolled oats and raisins. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake on upper shelf of oven. Preheat oven to 375°. Bake for 12 to 14 minutes or until lightly browned. Cool on racks. Makes about 4 dozen.
Heat oven to 450°. Stir baking mix, milk and cheese until soft dough forms. Drop by teaspoon onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits. Makes 9 biscuits.
Place oatmeal on a cookie sheet and bake until brown in a 300° oven.
Boil and debone chicken; save broth. Cut chicken in bite-size bits. Mix chicken, vegetables, soup and chicken broth. Put in pie crust. Top with other pie crust. Bake at 350° for 45 minutes. Serve.
Mix meat and cheese together. Form little balls and wrap a biscuit around each one completely sealing each biscuit. Put on cookie sheet and bake at 375° until done. Great for breakfast, too!
Peel and cook the carrots; drain and set aside. Combine soup, vinegar, oil, sugar, pepper, Worcestershire sauce and dry mustard; cook for about 3 minutes. Add chopped onion and pepper to hot mixture; cook 3 more minutes. Pour over carrots. Serve hot or cold. Serves 12 to 14.
Add yeast to 1/4 cup warm water. Let stand 5 minutes. Add shortening, salt and sugar to milk or warm water. Add soft yeast and flour. Beat well. Place in greased bowl and let rise 1 1/2 hours. Punch down and let rise a second time if desired. Work down and shape into rolls. Place in greased pans. Let rise and bake in hot oven.
Blend all ingredients until creamy. Cover. Changes color when exposed to air. Refrigerate until ready to serve.
Turn leftover cranberry sauce into a sweet tangy barbecue sauce for chicken or turkey. Simply combine 2 parts cranberry sauce with 1 part barbecue sauce and heat through.
Soften cheese at room temperature. Mix rest of ingredients except olives. Form into a ball and decorate with sliced olives.
Combine meat and onion in fry pan. Cook and drain. Stir in tomato sauce, chilies, chili powder and salt. Simmer for 10 minutes. In a 13 x 9-inch baking dish, place layer of 6 tortillas, 1/2 the meat mixture and cheese, and then 6 tortillas with the rest of the meat mixture and cheese. Cover tightly with foil. Bake at 350° for 30 minutes. Cut in squares to serve. Makes 4 to 6 servings. (Mexican lasagna.)
Grease baking dish; put in chicken breasts and top with Swiss cheese. Combine soup and wine; spoon over chicken. Combine stuffing mix and margarine. Sprinkle over chicken. Bake at 350 for 45 to 55 minutes. Serves 6 to 8 persons (one breast each).
Mix all ingredients. Chill. Have plenty of sliced fruit, apples, peaches, strawberries, etc.
Mix in order listed. Mix will be stiff. Pat out in 10 x 15-inch cookie sheet. Bake at 325° for 20 minutes. Do not overcook!
Add all ingredients in a large pot. Cook only until vegetables are not quite done. Pepper to taste.
Crumb flour, butter and sugar. Take out 1/2 cup of crumbs for topping and add to this 1 teaspoon cinnamon; set aside. Add eggs, milk, vanilla and sour cream to remainder of crumbs. Mix by hand. Sprinkle top with crumb mixture. Bake at 375° for about 35 minutes in an 8 or 9-inch square pan.
Combine tuna, pickle, onion, mayonnaise and lemon juice and chill. When ready to serve, add cabbage and toss together. Add part of crushed potato chips and toss. Heat in lettuce lined bowl. Sprinkle remaining chips on top and garnish with tomato wedge. Serves 6.
Grease bottom of casserole dish. Lay dried beef on bottom. Put chicken pieces on top of beef. Mix soup and sour cream and pour on top. Cover. Bake at 350° for 1 to 1 1/2 hours.
Mix together first 4 ingredients and pat into a 13 x 9 x 2-inch pan. Cream together the remaining 3 ingredients and pour over crust. Bake at 350° for 45 minutes.
Alternate each layer 1 cup bread crumbs, 1/2 can of asparagus tips, 1 sliced egg and 1 slice of cheese broken in small pieces. Repeat each layer. Pour cream of chicken soup, to which milk has been added, over casserole. Bake in oven at 425 degrees for 30 to 40 minutes.
Peel and chop apples. Pour 3 tablespoons sugar over apples, let set. Sift flour, cinnamon, salt and baking powder; set aside. Mix sugar and oil, beat well. Add eggs, one at a time, and beat well. Add orange juice and sifted flour mixture; mix well. Add nuts and apples, stir by hand. Pour in greased and floured tube pan. Bake in oven at 325° for 50 to 60 minutes. Ice with canned milk, coconut and nuts. Cook for 2 minutes.
Cream margarine, oil and sugar. Add eggs, vanilla and sour cream; beat with mixer. Mix dry ingredients together; add to creamed mixture. Beat well. Stir in zucchini. Spoon batter into greased and floured 9 x 12 x 2-inch pan. Sprinkle top with chocolate chips. Bake at 350° for 45 minutes. No frosting.
Cook, drain and rinse spaghetti. Add salad dressing and Salad Supreme seasoning to spaghetti. Mix well, then chill. Just before serving, add vegetables as desired.
Cook meat, onion and peppers until done. Add rice and seasonings, then add tomato paste. Put into dish; top with cheese. Put in oven and bake for about 20 minutes.
Grate chocolate by hand or in a food processor. Beat eggs with sugar by electric mixer in double boiler until tripled in volume, about 5 to 7 minutes. Chill until cooled. Beat Mascarpone until smooth and softened. Blend egg mixture into cheese. Dip flat side of ladyfingers into coffee/almond mixture and line bottom of a 9-inch glass dish. Spread 1/2 of cheese mixture and top with half of grated chocolate. Repeat cheese and chocolate layers ending with chocolate. Chill covered at least 2 hours.
Mix pumpkin, milk, sugar, eggs and cinnamon. Line a 9 x 13-inch baking pan with wax paper. Pour pumpkin mix in pan. Pour dry cake mix over pumpkin mix. Sprinkle nuts over cake mix. Pour melted margarine over top. Bake at 325° for 50 to 55 minutes. Cool. Spread with frosting mix.
Heat pineapple and dissolve jello. Let this cool. Add Cool Whip, nuts and cheese to pineapple-jello mixture. Let "set" in refrigerator.
Bring to a boil and cook 1 minute. Remove from heat. Mix 2 tablespoons cornstarch and 1/4 cup water. Add to blueberries and cook until thick, stirring constantly. Remove from heat. Cool. Add 2 tablespoons fresh lemon juice. Spread on top of cream cheese mixture. Top with remaining whipped topping when ready to serve.
Preheat oven to 400°. Mix chicken, celery soup, mayo and water chestnuts in casserole dish. Melt margarine and mix with the dressing. Pour on top of casserole. Heat about 20 minutes or until thoroughly heated.
Mix all ingredients in large bowl until well blended. Store in airtight container. Put 2 to 3 tablespoons mix in mug and pour boiling water over. Stir and enjoy.
Press cookie dough in pizza pan and bake in a 350° oven until brown. Remove from oven and cool completely.
Mix ingredients ahead of time so they will blend. Serve on baked potato. Also delicious on broccoli. Can be stored in refrigerator for a long period of time for later use.
Mix sauce. Brush on all sides of chicken. Place chicken on grill, skin side up, 6-inches from heat. Grill 45 minutes, turning and basting every 15 minutes.
Brown hamburger and onion; drain well. Add other ingredients. Simmer for 20 minutes. Ready to use.
Mix all ingredients except hot dogs. Cut hot dogs into bite size pieces. Pour sauce over hot dogs and bake for 1 1/2 hours at 250°.
Brown slightly ground beef and onion. Add chili powder, 3/4 teaspoon salt, Worcestershire sauce, canned tomatoes and red beans.
Sift together first 4 ingredients; set aside. Cream together Crisco, sugar and eggs. Alternate, adding dry ingredients and milk, until well blended. Add the vanilla last. Bake at 350° for 15 minutes for cupcakes, 20 to 25 minutes for layers or 30 minutes for loaf cake.
If you are ever at a friend's house or at the bar and you want to gauge how much you have drank, do the following.
In a large skillet saute onion, celery and broccoli in margarine for 3 minutes. Stir in cheese, soup and milk, stirring until smooth. Place rice in a greased baking dish. Pour cheese-vegetable mix over top of rice. Do not mix or stir. Bake at 325° for 25 to 35 minutes until hot and bubbly.
Sift together the first 3 ingredients. Cream the butter or margarine and the brown sugar. Blend in the eggs, vanilla and maple flavoring. Add dry ingredients gradually; mix well. If desired, chill for easier handling. Shape dough into three 8-inch rolls. Wrap in waxed paper. Place in freezer for at least 4 hours. (Can be kept in freezer several months.) Cut into 1/8-inch slices. Place on ungreased cookie sheets. Press chopped pecans or walnuts into top of each cookie (4 or 5 pieces). Bake at 350° for 8 to 10 minutes. Drizzle scant teaspoon Praline Frosting over each cookie. Makes about 6 dozen.
Blend flour, nuts, brown sugar and margarine well. Bake at 300° about 25 minutes. Stir 3 times; this makes your crumbs.
Add all ingredients in listed order and mix well either by hand or with mixer. If adding nuts, fold in last. Pour batter in loaf pan and bake at 350° for one hour or until tester comes out clean.
Heat oven to 350°. Grease bottom only of loaf pan (9 x 5 x 3-inch). Beat all ingredients on low speed 30 seconds. Then beat 30 seconds on medium speed, scraping bowl occasionally. Pour into pan. Bake until wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool 10 minutes. Remove from pan. Cool completely before slicing.
Saute onions in oil and margarine. Add beef and brown lightly. Stir in tomato soup, mushrooms, peas, sugar and salt. Cover mixture; simmer 20 minutes. Blend. Stir in sour cream. Don't let sauce boil as sour cream may curdle. Serve over hot noodles.
Sprinkle steaks with salt and pepper. Shake hot sauce on steaks. Arrange onions over steaks. Add water. Cook in oven at 400° for 30 minutes. Cook 15 minutes, then turn over and cook 15 minutes on other side.
Mix vinegar and mustard. Let set 1 hour. Add sugar and egg. Cook until thick. Pour over large package of cream cheese and stir together.
Mix well mushroom soup and Cheez Whiz. Add all other ingredients in order. Place in casserole dish; cover and bake at 350° for 40 to 50 minutes.
In a large pan, boil together the first 4 ingredients. Remove from heat. Add the baking soda; stir well (it foams up a lot). Pour over the popped corn in a large roasting pan. Bake at 250° for 1 hour; stir every 15 minutes. Remove and stir while cooling. Store in an airtight container.
Combine beans, onion, brown sugar, ketchup and barbecue sauce and place into a medium size baking dish. Bake 30 to 35 minutes in a 350° oven. Dish is done when a light brown coat forms on top of the beans. Great dish to have at your next barbecue!
Cook carrots until tender and drain. In saucepan, melt margarine; saute onion until tender. Stir in flour, salt, mustard, pepper and celery salt. Add milk; cook until thickened. Place half of the carrots in a greased 3-quart casserole dish; add the cheese. Then add second half of carrots. Pour sauce over all. Top with bread crumbs. Bake at 350° for 15 to 20 minutes. Serves 10 to 12.
Mix oatmeal and pecans in large bowl; set aside. In saucepan, heat the sugar, cocoa, milk, vanilla and oleo; let come to rolling boil. Boil for 1 minute and 15 seconds, no more! Pour over oats and pecans; stir well. Put by teaspoon onto wax paper.
Brown chops in hot grease. Mix remaining 7 ingredients together and pour over chops. Bake in 325° oven for 1 1/4 to 1 1/2 hours. Serves 8 people.
Preheat oven to 325°. Grease and flour a rectangular pan. Beat eggs. Add sugar, cocoa, flour, salt, oil and vanilla. Pour into pan and bake 35 to 40 minutes.
Layer ingredients in order given in a 9 x 13-inch pan. Bake in a 350° oven for 40 to 60 minutes. (Jello and cake mix are dry.) This is best served cold when juices are thickened. Add whipped topping if desired.
Combine first 3 ingredients; simmer for 30 minutes and then add remainder of ingredients. Simmer, uncovered, for 2 to 3 hours until thickened. Refrigerate overnight.
Combine first 5 ingredients. Heat to boiling point. Spread 2 cups crushed potato chips in bottom of greased casserole. Pour in chicken mixture, cover with remaining potato chips. Sprinkle on cheese and dash of paprika. Bake at 350° for 30 minutes.
Bring water to boil in a large saucepan. Add potatoes and cook until tender; drain. Reserve liquid, enough for 1 cup. Add water, if necessary.
Blend eggs, sugar and milk. Sift 1/2 flour, salt and baking powder together. Add to blended mixture. Mix in blender until smooth, adding as much flour as needed. Batter should be thin. Heat oil to 375° in an 8 or 9-inch iron skillet about 3/4-inch deep. Pour about 1/4 cup batter into funnel. Keep one finger over bottom of funnel until ready to drizzle batter into pan. Drizzle in circle motion in pan. Let brown on one side, then the other. Remove and cover with powdered sugar.
Combine all ingredients and bake at 350° for 30 to 45 minutes. Serve and enjoy!
Core cabbage and place in enough water to cover. With fork in one hand and knife in the other, keep cutting off the leaves as they become wilted. Drain. Trim the center vein of each leaf. Brown onion in butter or whatever is your best shortening. Add meat, seasonings and rice. Mix well. Place in pot and cover 2/3 with water. Arrange sauerkraut on top. Add tomato juice. Cover and cook slowly about 1 1/2 hours.
Add boiling water to Bran Buds. Set aside to cool. Cream together remaining ingredients. Add the cooled bran and water mixture; stir lightly. This batter can be stored in a covered bowl in the refrigerator and bake as needed. Bake at 425° for 20 minutes. Makes 2 1/2 to 3 dozen muffins.
In mixing bowl, combine graham cracker crumbs with melted margarine; mix well. Pour into a 9 x 9 x 2-inch baking pan. Spread and press down. Bake in a 350° oven for about 8 minutes; cool.
Heat oven to 375°. Combine Jif, Crisco, light brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Drop by heaping teaspoonfuls 2-inches apart onto ungreased baking sheet. Flatten slightly in crisscross pattern with tines of fork. Bake on baking sheet at a time of 375° for 7 to 8 minutes or until set and just beginning to brown. Cool 2 minutes on baking sheet. Place sheets of foil on countertop. Remove cookies to foil to cool completely. Makes about 3 dozen.
In a blender, liquify watermelon. Add juices and honey. Whiz briefly and pour into tall glasses. Yield: Serves 6.
In the large bowl of an electric mixer, combine the sugar, vegetable oil, eggs and vanilla. Mix well. Sift together the flour, salt and spices. Combine the buttermilk and baking soda. Add the sifted ingredients to the first mixture alternately with the buttermilk. Add the persimmon pulp and mix well. Stir in the nuts. Pour the batter into a greased and floured tube pan and bake at 300° for 75 minutes. Cool and frost with buttermilk frosting. Makes 10 to 12 servings.
Cream the shortening and sugar. Add well beaten eggs plus vanilla. Sift the flour, salt and cocoa 3 times. Add dry ingredients alternately with buttermilk. Blend in food coloring. Dissolve soda in vinegar. Fold in batter. Bake in 3 layers in 350° oven. Frost with purchased buttercream frosting.
Cream the shortening or oleo, sugar and Egg Beaters. Mix dry ingredients. Mix bananas, water, vanilla and nuts. Alternate dry ingredients and banana mixture with creamed ingredients. Pour in greased loaf pans. After loaves are cool, decorate with powdered sugar icing and candied fruit and nuts for holiday gifts. Yields 2 small loaves. Bake at 375° for 45 minutes.
Cook all ingredients together until thick, then add margarine and vanilla. Mix well. Pour into 9-inch baked crust.
Sift dry ingredients and add broth and milk; mix well. Turn onto a board. Roll thin squares. Add to boiling broth. Cook for 20 minutes. Simmer for 1 hour.
In large kettle, combine beef, water, salt, thyme, peppercorns and bay leaves. Simmer 3 hours or until meat is tender. Remove beef, peppercorns and bay leaves. Separate meat from bones. Return meat to soup. Add vegetable mix and canned tomatoes. Cover. Simmer until vegetables are tender, about 20 minutes.
Layer noodles and sauerkraut. Then cover with corned beef and onion. Mix soup with mayonnaise and mustard and pour over casserole. Sprinkle with cheese then bread crumbs. Slice margarine over casserole and bake at 350° for 45 minutes.
Mix ingredients together and heat in small crock-pot. May add about 1/2 cup Cheddar cheese, if desired.