HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chops in oil; transfer to baking dish. Discard all but 2 tablespoons of oil and meat drippings. Lightly saute onion and garlic. Sprinkle cornstarch over this. Add everything else but almonds. Simmer, covered, for 5 minutes. Pour mixture over chops. Bake, covered, at 350° for 1/2 hour. Sprinkle almonds on top. Bake, covered, another 1/2 hour.
Defrost spinach. Set aside. Beat eggs and soup. Add mushrooms and cream; mix. Dice onion and garlic. Add spinach and salt. Combine all ingredients. Turn into shell and bake at 350° for 30 to 45 minutes.
Combine and bring to boil; let cool. Pour over fruit: apples, bananas, oranges, grapes, pears, maraschino cherries and chopped nuts. Top with cherries.
In 10-inch skillet, combine soup, milk and mustard. Over medium heat, heat to boiling. Stir in broccoli. Return to boiling. Reduce heat to low. Cover and cook for 5 minutes or until broccoli is tender. Stir in macaroni and ham. Heat through, stirring occasionally.
Mix ingredients together. Bake in 9 x 13 pan at 350° until done. Test with toothpick.
Pour half of cake batter in greased 9 x 13-inch pan. Bake at 350° for 15 minutes. While cake is baking, mix caramels, milk and butter. Heat just until melted. Pour caramel mixture over the baked half of cake. Sprinkle on nuts and chocolate chips. Then pour the second half of batter on. Bake for 20 minutes more.
Mash up figs. Add sugar and jello. Cook until thick. Pour up in jars.
Mix all together. If too stiff, add milk. Put in casserole and brush top with melted butter. Sprinkle with paprika. Bake at 350° for 30 minutes.
Brown the ground beef. Pour off fat. Add garlic salt, salt, sugar and pepper. Cook until well blended and add tomato sauce. Simmer for 15 minutes. Soften the cream cheese and mix with the sour cream and sliced onions. Cook noodles as directed on package and drain.
Cook macaroni; drain. Beat eggs. Add canned milk. When you drain macaroni, add oleo and let melt. Slice cheese. Add macaroni and butter to egg mixture, then place layer of cheese. Push down to bottom of dish, then top with another layer. Bake at 450° until lightly browned. Bake in an 8 x 8-inch dish.
Mix cake mix, oranges and oil together. Mix well. Add eggs one at a time. Fold in nuts and bake in three round pans, greased and floured. Bake for 25 to 30 minutes at 325°. Cool 10 minutes. Then turn upside down on racks. Cool completely. Mix together Cool Whip, pudding and pineapple (with juice). Frost cakes with mixture.
Melt peanut butter and butterscotch morsels together in heavy saucepan over low heat. Stir in noodles and peanuts until all ingredients are well moistened.
Bake in unbaked pie shell at 400° for 10 minutes, then at 350° for 50 minutes. This makes 7 cups of filling, so it will yield 3 small pies or 2 large ones. Can also bake as a pudding!
Combine the carrots, water, orange juice, lemon zest, butter, salt, ginger and honey in a saucepan. Place over low heat. Cover and cook about 20 minutes or until carrots are tender. Serves 4.
Cook potatoes in boiling water to cover 30 minutes or until tender. Drain and cool slightly. Peel potatoes; cut into 1/2-inch cubes. Cook bacon in a skillet until crisp. Remove bacon, reserving 1/4 cup drippings in skillet. Crumble bacon and set aside. Add sugar, flour, water and vinegar to pan drippings, stirring well. Cook mixture over medium heat until slightly thickened. Combine potatoes, bacon, green pepper, onion, celery and pimiento in a large bowl. Top with vinegar mixture and toss gently. Serve hot. Makes 6 servings. (You may serve the peppers, onion and celery raw or cooked with salad.)
Cook chicken thighs in butter until brown. Set aside. Cook rice. Combine soups and bring to a boil. Grease 9 x 12 pan. Put in rice and chicken. Cover with soup mix. Sprinkle with Heinz 57 sauce. Cover with sliced Velveeta. Bake at 350° until cheese turns light brown, about 30 minutes.
Put all ingredients except wine, flour and sour cream in slow cooker. Cook low, 6 to 8 hours. Turn to high; add wine. Dissolve flour in water and stir until well blended. Cook on high for 15 minutes until thickened. Stir in sour cream and heat thoroughly. Serve over noodles. Serves 4.
Cut elephant into bite-sized pieces. This should take about 4 months. Cook over kerosene fire for approximately 4 weeks or until tender. Add onions, cook until tender. This will feed about 3,000 hungry hikers. If more are expected, add the 2 rabbits. But do this only if necessary, as most people don't like hare in their stew.
Cook macaroni according to directions on package and drain. Combine with other ingredients. Toss and chill.
Melt almond bark in microwave, then add peanut butter; mix well. Add remaining ingredients. Drop by teaspoonfuls on wax paper. Yields 50.
Combine ingredients in large glass container and shake well. Store in refrigerator. Let sit several hours to combine flavors before serving.
Mix sugar and powdered milk. Add butter and water; mix until smooth. Refrigerate. Makes 1 1/2 cups.
Combine. Stir vigorously with a spoon until it becomes stiff, then knead it with your fingers, mixing all the glue bubbles. Keep in airtight container to retain suppleness. If left in open air, it will melt and then turn hard. If putty dries out, dip it in water and knead.
Mix all ingredients and form into thick patties. Grill in oven or on grill for 10 minutes.
Combine all the ingredients. Spread on party rye or small pita bread and broil until bubbly.
Add soda to milk before you add to dry ingredients. Put in pans and bake at 350° until done. Grate when still warm and dry on low heat in oven.
Beat egg white	to a peak; add flour, sugar and vanilla. Fold pecans in. Coat well. Spread on brown paper bag sprayed with Pam.	Preheat oven at 250°. Cook 30 minutes. Turn heat off and leave in oven for 30 minutes with heat off.
Heat oven to 425°. Grease a cookie sheet. Mix the tuna, celery, green pepper, onion and 1/2 cup soup. Set aside. In another bowl, mix the Bisquick, 1/2 cup cold water until soft dough forms. Gently smooth dough into a ball. Knead 5 times. Roll dough into rectangle (14 x 11-inch approximately) and place on cookie sheet. Spoon tuna mixture lengthwise on dough and sprinkle with 1 cup cheese. Make or cut strips along edges that are 2 1/3 inches long and 1-inch wide. Fold them alternately over top of mixture for a braided or lattice-work effect. Mix egg and 1 tablespoon of water. Brush over top of dough. Bake for 15 to 20 minutes, until lightly browned.
Season chicken breasts with paprika, salt and pepper. Bake, covered, in an oven preheated to 350° for 35 minutes. Melt 2 tablespoons butter in a pan. Add the flour and stir well. Cook for a couple of minutes; don't brown. Add hot chicken stock and continue stirring until smooth. Set aside.
Heat wok or skillet. Add oil; fry half of the onion and garlic until garlic turns slightly brown. Add pork; cook until done or 5 minutes, then add rice to the meat. Stir thoroughly until mixed and heated through. Push rice to side of the wok or skillet. Pour in egg mixture. Add salt and pepper in the center (if desired). Scramble eggs until set; mix with rice and sprinkle soy sauce over the rice. Raise heat for 1 minute; remove. Add rest of the onion; mix thoroughly. Serve hot.
In a medium bowl, combine flour, 1/2 cup cocoa and salt; set aside. In a large mixer bowl (at medium speed), cream the butter and granulated sugar. Beat until light and fluffy. Gradually add dry ingredients and vanilla; beat until well blended. Stir in nuts. Wrap and chill dough for at least 1 hour.
Preheat oven to 425° and place rack in lower part of oven. Mix 2/3 cup sugar with flour. Sprinkle 2 tablespoons over bottom of pie shell.
Set aside 1/2 cup cracker crumbs for top. Mix cracker crumbs and melted butter together and spread flat in a 9 x 13-inch cake pan. Mix all other ingredients together and pour over the crumb mix. Keep refrigerated. Sprinkle remaining 1/2 cup of crumbs on top and serve.
Put Cheddar cheese through food grinder, using finest blade. Soften and whip cream cheese. Put cashews through grinder; same blade. Mix all ingredients except paprika. Shape into a roll or ball. Then roll in lots of paprika or parsley. The roll should be really red or green on the outside. Wrap in wax paper and refrigerate. This keeps well in your refrigerator.
Meat Balls: Mix first 6 ingredients. Shape in balls. Place on baking sheet 20 to 30 minutes in oven at 350°.
Combine flour, baking powder, sugar, and margarine. Cut in shortening as for pie crust. Place egg in 1 cup measuring cup. Add milk to make 1 cup, add vanilla. Stir until well blended. Spread in prepared pan. Add rhubarb. Spread over short cake. Sprinkle jello on top of rhubarb. Combine sugar and flour in bowl. Cut in margarine and sprinkle on top of the above. Bake 375° or 350° for glass pan for 40 minutes.
Mix flour, sugar, eggs, soda, cinnamon and peaches. Bake 350 degrees until done. For topping cook rest of ingredients until thick and pour on cake.
Put apples in a 13 x 9-inch pan, heaping up in the middle. Mix all dry ingredients and butter until crumbly. Pour on top of apples. Sprinkle with orange juice. Bake at 350°, uncovered, for 45 to 50 minutes or until done.
Heat oven to 375°. Mix flour, butter, powdered sugar and just enough milk until dough forms (if dough seems dry, add more milk, 1 teaspoon at a time). Divide the dough into 6 equal parts. Shape each part into a ball. Place on an ungreased cookie sheet. Flatten slightly. Make an indentation 1 3/4-inch in diameter and 3/4 inch deep in the center of each. Fill each indentation with approximately 2 tablespoons of pie filling. Bake until the edges begin to brown, 20 to 25 minutes. Makes 6 Kart-Wheels.
Place the hock in a pot with cold water to cover. Add the red pepper flakes; put on the lid. Bring to a boil; reduce the heat and simmer until tender, 45 minutes to 1 hour. Add more water if necessary. When the hock is done, add the greens and remaining ingredients to the pot. Lower the heat and simmer until tender, which is usually about 45 minutes to 1 hour. Stir occasionally during this time. Season to taste and serve with extra vinegar and hot sauce on the side and a little chopped onions.
Mix all ingredients together and microwave on High power 7 minutes. Put in containers and store in refrigerator.
Heat oven to 350°. Grease a 13 x 9-inch baking pan. Combine oats, flour, brown sugar, soda and salt; mix well. Stir in butter. Blend well. Remove 1 cup; set aside. Press remaining onto bottom of pan. Bake for 10 minutes; cool 10 minutes. Top with nuts and chocolate chips.
Cover whole cucumbers with boiling water; let stand overnight. Drain. Repeat 3 more mornings. On the fifth day, drain and slice in 1/4-inch pieces. Combine sugar and spices, salt and vinegar; bring to a boil and pour over cucumbers. Let stand 2 days. On the third day, bring to a boil and seal in sterilized jars.
Cream together butter and sugar. Add flour and eggs. Beat well. Stir in buttermilk, vanilla and nutmeg. Pour in pie shell. Bake at 350° for 45 to 50 minutes.
Heat the soup in a medium saucepan until warm. Remove from heat and stir in gelatin. In a large bowl, beat the cream cheese until soft and smooth. Add the soup mixture. Mix well. Stir in the celery, onion, mayonnaise, Tabasco, shrimp and crabmeat. Pour into two 4 1/2 cup molds that have been sprayed with cooking spray. Chill for about 3 hours or until set. Unmold and serve with assorted crackers.
Drain syrup from peaches and bring to boil. Add dissolved gelatin. Mash peaches; add to gelatin. Mix cheese and nuts. Form into small balls; add to gelatin. Chill.
Blend all in blender until mixed. Chill, shake and drink. You may use any blend of fruit. Juice is to flavor.
Mix all ingredients well. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 15 minutes.
In a small bowl, sift together the flour, baking soda and salt; set aside. In large bowl, with electric mixer at medium speed, beat margarine or butter blend and sugar until light and fluffy. Beat in egg and vanilla. Stir in chopped candy and dry ingredients until well blended. Chill dough 30 minutes. Drop dough by rounded teaspoonfuls onto greased baking sheets. Bake at 350° for 10 to 12 minutes, or until golden brown. Remove from baking sheets; cool on wire racks.
Combine potatoes, flour, milk, egg and onion in a bowl; mix well. Drop by tablespoon into hot oil. Brown on both sides, pressing with spatula to flatten. Makes 12 cakes.
In a large mixing bowl, blend all ingredients. Turn mixture into pie shell and bake at 375° for 50 to 55 minutes. Refrigerate 1 hour before serving.
Combine Cap'n Crunch with milk in a Smurf bowl. Take a Mickey Mouse spoon to stir coffee, then eat cereal. Take coffee and donuts along while you watch Saturday morning cartoons on T.V. with the kids. Yields 1/2 serving (kids got the other half).
Combine taco seasoning mix and spices; set aside. In a 2-gallon storage bag, combine Crispix cereal, corn chips and toasted onion. Pour oil over cereal mixture, tossing gently to coat. Add taco seasoning mixture to bag, tossing gently until cereal mixture is thoroughly coated. Store in airtight container.
Heat oven to 350°. In large bowl, combine cake mix, egg, oil and water; mix well and add remaining ingredients. Drop by tablespoons onto ungreased baking sheet. Bake 10 to 12 minutes. Remove immediately.
In a 10 to 12-inch skillet, heat nuts until light brown; remove from pan and set aside. Peel apple and chop into small cubes. Put in bowl and add sugar and 4 tablespoons of vinegar; stir and set aside. Add oil, onion, garlic and caraway seed to frying pan. Heat until onion is limp, stirring. Add cabbage and remaining 2 tablespoons of vinegar. Stir until cabbage is wilted, about 2 or 3 minutes. Pour cabbage mixture in bowl. Top with apple mixture and nuts. Mix and salt to taste. Serves about 6.
Crush cereal and other ingredients. Shape into loaves and bake at 350° for 30 minutes. Add cheese to top.
Combine onion powder, garlic powder, white pepper, red pepper, black pepper, dried thyme and salt. Heat 12-inch iron skillet or heavy aluminum skillet. Brush fish with seasoning mixture. Add fish to unoiled skillet. Drizzle a little butter over each fillet. Cook, uncovered, over high heat for 2 to 3 minutes. Turn. Drizzle with butter and cook 1 1/2 to 2 minutes or until fish flakes with a fork. Serves 4.
Cut biscuits into quarters. Place in baking dish. Spread lightly with margarine. Sprinkle with finely chopped onion and green pepper. Cover with shredded Parmesan cheese. Bake at 350°.
Combine all dry ingredients in 8 x 8 x 2-inch baking pan. When well mixed, make 3 holes in the mix and add one of liquid ingredients to each hole. Pour 1 cup water over all and mix with a fork until smooth. Bake at 350° for 25 to 30 minutes. Double everything for a 9 x 13 x 2-inch cake.
Sift together all dry ingredients. Add beaten egg. Melt shortening and add to ingredients. Stir in milk. Fold in floured berries. Fill greased tins 2/3 full and bake 15 minutes in a 400° oven.
Cube bread and place in baking dish. Saute sausage, drain and spread evenly over bread. Spread cheese evenly over sausage. Mix eggs and milk together and pour evenly over cheese. Cover with foil and refrigerate overnight. Bake 30 minutes at 350°.
Slice pork loin crosswise into 4 equal slices. Place meat between two sheets of plastic wrap; pound with flat side of a meat mallet to 1/4-inch thickness. In shallow bowl, combine egg, egg white, mustard and red pepper. In another bowl, combine bread and pecans. Coat pork in flour; dip slices one at a time in egg mixture, then coat with bread and pecan mixture. In a 12-inch skillet, heat oil to medium to medium-high heat. Add pork; cook uncovered 6 to 8 minutes or until tender and just slightly pink, turning once. Add fresh hot peppers.
Combine all ingredients together and shape into a loaf. Top with a thin layer of ketchup. Put water in baking pan and bake at 325° for 1 hour and 45 minutes.
In a small mixing bowl, combine Parmesan cheese and mayonnaise. Stir in parsley (if desired), set aside. Place bread slices on the rack of an unheated oven. Broil about 1 minute or until the bread is toasted. Turn bread over. Put mix on the untoasted side of the toast. Broil for 2 to 3 minutes or until light brown.
Boil zucchini and onion in water for 5 minutes. Drain. Mix soup and sour cream, then add carrots, then zucchini and onion. Mix butter and stuffing mix with a fork. Place half of the Stove Top mix in a 9 x 13-inch baking dish. Then add vegetable filling. Top with remaining Stove Top mix. Bake at 350° for 25 to 30 minutes, uncovered.
Melt cranberry sauce over medium heat. Drain, reserving liquid and berries. Mix together cranberry liquid, boiling water and gelatin. Stir until gelatin is dissolved. Add lemon juice and salt. Chill until mixture mounds slightly on a spoon. Add real mayonnaise; beat until smooth. Fold in cranberries, apple and nuts. Pour into a 2-quart mold. Chill overnight.
Brown sausage. Drain. Roll off 4 triangles of crescent roll. Pinch dotted line to form 1 long sheet. Spread cream cheese. Sprinkle with sausage and roll up jelly roll style in wax paper. Chill 1 hour or overnight. Do same to remaining 4 triangles. When ready to serve, slice in pinwheels and bake until brown by directions on crescent roll can.
Melt butterscotch morsels over hot water. Stir in peanut butter. Take off heat and add noodles and marshmallows. Spoon on wax paper and put in refrigerator.
Drain apricots well. Layer apricots in buttered 8 x 12-inch Pyrex. Crumble sugar over apricots. Coarsely crumble Ritz crackers over that (2/3 box of Ritz crackers). Pour melted margarine over all. Bake at 300° for 1 hour.
Cook macaroni slightly short of package directions (if macaroni is cooked too long before adding ingredients, it wil be sticky when cheese is melted). Drain and add other ingredients. Cook at medium heat until cheese is melted.
Thaw hash browns and add soup, sour cream and cheese. Melt oleo, crunch corn flakes into oleo and add salt and pepper. Spread corn flakes mixture over potato mixture. Bake 1 hour at 375°.
Brown hamburger until slightly crumbly. Add remaining ingredients, except noodles, with 1 1/2 cups water. Bake, covered, 30 minutes. Uncover and bake 45 minutes. Serve over noodles. Bake at 350°.
Combine beans with garlic salt in large saucepan. Add enough water to cover. Let stand overnight; drain. Fry bacon in skillet until crisp. Remove bacon to paper towels to drain. Crumble. Add soup and brown sugar to bacon drippings in saucepan; mix well. Stir in onion, salt and pepper. Combine soup mixture and bacon with lima beans in baking dish. Bake at 300° for 3 to 4 hours or until beans are tender, stirring occasionally. May simmer on stove top if preferred. Yield: 10 servings.
Bake two 8-inch pie shells or 16 small tart shells. Cool. Mix 1 1/4 cups sugar, cornstarch and salt in saucepan. Add boiling water and lemon rind. Cook over direct heat, stirring constantly, until thickened. Continue cooking for about 20 minutes. Remove from heat and add butter. Pour mixture over egg yolks and lemon juice which have been mixed together. Beat until smooth and well blended. Return to heat and allow to become steaming hot again, stirring to prevent scorching. Remove from heat. Fill baked shells and bake at 400° for 5 minutes, no more. Remove from oven and cover with meringue made from egg whites and sugar. Bake at 350° for 10 to 12 minutes until delicately brown.
Preheat oven to 350°. Line 9-inch pan with pastry and chill while fixing the filling. Beat eggs lightly. Stir in butter, sugars, syrups, vanilla, salt and pecans. Pour into prepared shell. Bake 45 minutes or until done.
Combine sugar, oleo, milk and cocoa in saucepan. Boil hard 1 minute, stirring. Remove from stove. Add oats, peanut butter and maple flavoring. Mix well and drop onto wax paper. Place in freezer for a few minutes to harden. Makes 4 dozen.
In a saucepan, melt the butter; stir in flour, salt and pepper until blended. Add chicken broth, stirring over medium heat until mixture thickens. Add the milk and stir until smooth. Pour into a blender the cream and 5 broccoli spears. Blend until smooth. Add to the cooked mixture. Chop the remaining broccoli and add to the soup. Simmer for 5 minutes and serve. Serves 6.
On a large platter, spread the ingredients, decreasing the circumference of each layer. Sour cream and dry Ranch dressing should be mixed together. Chill. Serve with tortilla chips. (Fat-free sour cream, refried beans and Guiltless gourmet tortilla chips may be substituted.)
Roll process cheese spread between 2 pieces of wax paper to form 9 x 12-inch rectangle. Beat cream cheese, olives and cilantro until well blended. Spread over process cheese spread. Roll up, starting at narrow side to form 9-inch roll. Garnish with additional cilantro, if desired. Chill, covered, until firm. Serve with assorted crackers. Makes approximately 36 appetizers.
Brown hamburger. Add taco seasoning. Using large bowl, layer ingredients. Start with lettuce and with cheese. Cover and refrigerate.
Mix milk, sugar and pudding together; beat for approximately 3 minutes. Fold in Cool Whip. In a 13 x 9-inch pan, layer bottom crackers, then pudding, then crackers. Then layer again pudding and crackers. Last layer would be graham crackers. Refrigerate for 3 hours, at least. Top with frosting and serve.
Combine all ingredients. Chill. Line punch bowl with Boston lettuce. Garnish with crisp-cooked, crumbled bacon.
Break bread into pieces. Crush crackers. Combine bread, crackers, egg and milk. Beat with mixer until blended. Add meat, onion, vinegar, sage and salt. Put into pan; form into a loaf. Combine brown sugar and catsup. Brush over top of meat loaf. Bake at 350° for 1 hour.
Combine all ingredients, except crackers. Chill. When ready to serve, stir crushed crackers in.
Mix first 3 ingredients and boil 10 minutes. Add soda, sugar and Jell-O. Stir until dissolved. Add marshmallows. Cool and add remaining ingredients.
Melt butter. Add sugar, flavoring, flour, milk and beaten egg yolks. Mix well. Fold in stiffly beaten egg whites. Pour into unbaked pie shell. Bake 30 minutes at 350°.
Sift together first 3 ingredients. Add remaining ingredients. Mix all well with electric mixer. Bake in a loaf pan that has been sprayed well with Pam. Bake 1 hour at 325°.
Drain and mix together the green beans, wax beans, kidney beans and garbanzo beans. Mix together white sugar, salad oil, tarragon vinegar, celery seed, salt, pepper, garlic, onion and green pepper. Add bean mixture and let stand at least overnight to obtain best flavor. Keeps well.
Melt stick of butter in bottom of Dutch oven and then cool. Mix remaining ingredients, except fruit, in a bowl. Pour this batter over melted butter in the oven. Do not stir. Pour fruit on top. Do not stir. Bake in Dutch oven until golden brown.
Mix the milk, 2/3 cup sugar, shortening and salt and heat to lukewarm. Let cool. Dissolve yeast in 1/4 cup warm water and 1/2 teaspoon of sugar. When cool, mix yeast, egg and flour with soda, baking powder and salt already added. Let rise, then make out rolls. Let rise again. Bake at 375°.
Cook string beans until tender. Drain and set aside. In a frying pan, saute garlic in the olive oil. Add bread crumbs and mix together. Add beans and mix together. Put in a casserole, then sprinkle on Parmesan cheese. Mix in pats of butter. Heat in a 350° oven for 15 to 20 minutes.
Fry bacon pieces in large pan. Leave bacon in pan. Add beef and brown in bacon drippings. Add onion and leeks and lightly brown. Stir in a little flour. Add beer, stirring constantly. If necessary, add water to cover meat. Season with salt, pepper and mixed salad herbs. Add carrots and bring to a boil. Simmer gently for 2 1/2 hours or until beef is tender. (Can be cooked in a moderate oven, 350°, in covered dish for 2 1/2 hours.) Serve with mashed potatoes or noodles. Sprinkle with chopped parsley (optional).
Mix potatoes, sugar and salt in a bowl, then add in this order: beaten eggs, potato water and yeast water. Mix. Cream the shortening and flour; add. Mix to form a soft dough. Let rise until double, punch down and form rolls. Let rise again. Bake at 350° until done.