HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place all ingredients in blender and blend. Pour into pie plate and bake for 45 minutes at 350°.
Place pork chops in baking pan. Put brown sugar on them thickly, then pour chili sauce or catsup over the top. Place 2 slices of lemon on each pork chop. Bake at 360° for 1 hour.
First layer: Mix flour, pecans, and melted butter and pat in bottom of pyrex dish. Bake at 350° for 15 minutes. Let cool.
Preheat oven to 375°. Combine eggs, oil, sour cream, corn and onions in meal; mix well. Pour into greased baking dish or muffin pan. Bake 30 minutes.
Three or four days before serving Sauerbraten, select roast. Rinse meat and pat dry with paper towel. Rub meat thoroughly with salt and pepper. Place in a deep earthenware or glass bowl. Combine bay leaves, peppercorns, cloves, onions, carrots, celery, wine vinegar, water, salt, pepper and sugar. Pour over roast. Add more water, if necessary, to cover roast. Cover bowl and refrigerate 3 to 4 days. Turn occasionally. Stir marinade over and around roast. On the day to be cooked, drain meat, saving marinade. Brown meat quickly on all sides in Dutch oven or heavy kettle for about 20 minutes. Add 1 1/2 to 2 cups marinade to roast, cover kettle and cook 3 1/2 hours or until meat is thoroughly tender. Add more marinade from time to time, if necessary. For 2 cups of gravy, melt 1/4 cup sugar in greased skillet, stirring until brown. Stir in 2 1/2 cups hot marinade and 1/4 cup water. Add gingersnaps, stirring until mixture thickens. Add sour cream and salt to taste. Pour small amount of hot gravy over sliced meat and serve remaining gravy in bowl. Serves 6 or more.
Boil eggplant in water until "mush". Drain and set aside to cool. Place in bowl; add 1 egg and mix well. Add enough flour to "hold together". Drop by spoonful of batter in hot grease. Fry until brown. Drain and serve.
Place pecans and peanuts in a 13 x 9-inch baking pan. In a small bowl, combine remaining ingredients. Pour over nuts and toss to coat. Bake in 325° oven for 30 minutes, stirring once every 10 minutes. Cool and package in a food container to help keep it fresh. A quick and easy gift! Makes four cups.
Place 3 small bacon pieces on the bottom of each hamburger patty. Arrange patties bacon side down in a tight fitting lid. Top each patty with a thick onion slice. Arrange carrots and potatoes around the patties. Season with salt and pepper to taste. Cook over high heat until bacon begins to sizzle. Then cover and simmer over low heat for 1 hour or until meat is done. Serves 4.
Saute green onions in butter, margarine or olive oil on medium heat until tender (approximately 5 minutes). Beat eggs moderately. Add cottage cheese. Mix. Add eggs and cottage cheese to sauteed onions. Stir and cook on low or medium heat until done (approximately 5 minutes).
Rinse rice 1 to 2 minutes. Combine rice and broth. Bring to a boil; reduce heat. Cover and simmer 40 minutes. In a skillet cook mushrooms, celery, onion and butter for 5 minutes. Stir in flour, nutmeg and coriander. Add sour cream and milk. Cook and stir until thickened and bubbly. Cook 1 more minute. Add to undrained rice. Put in 1 1/2-quart casserole. Cover and bake at 325° for 20 minutes. Let stand 10 minutes and stir before serving.
Preheat oven to 350°. Grease 1 1/2-quart baking dish with oil. Combine sugar and cornstarch in bowl. Add eggs, corn and milk. Mix well. Turn into baking dish. Dot with butter. Bake 1 hour, approximately.
Egg whites have to be room temperature at least one hour. Preheat oven to 350°. Sift powdered sugar and flour 3 times. In crock or glass bowl, beat egg whites, cream of tartar, vanilla, almond flavor and salt with electric mixer on medium speed, until soft peak forms. Gradually add one cup of sugar, 2 tablespoons at a time, beating on high speed until stiff peaks form. Sift 1/4 cup of flour at a time over the beaten whites, just lightly fold flour with hand beater. Put in 10-inch tube pan and bake 40 to 45 minutes. When done, invert on a bottle.
In large bowl, cut in flour and shortening with a pastry blender or two knives crossed. Slowly add water as you are cutting in shortening to form a soft ball. Be sure to cut shortening in well. Roll out to 1/8-inch thickness and place in 8 or 9-inch pie pan. Makes 1 double crust pie or 2 (8 or 9-inch) pies. Flute edges and bake at 425° for 15 minutes and reduce heat to 350° for remainder of time. Bake until crust is a golden brown. Brush pastry with milk to give a golden color.
Melt butter in skillet; add hot dogs, stirring until almost cooked. Add onion and celery; stir until onion becomes clear. Stir in rice. Add tomatoes and mix well. Cover and simmer about 20 minutes.
Mix cracker crumbs with melted butter. (Reserve 1 cup for topping.) Line bottom of long casserole dish with crumbs. Mix remaining ingredients and spread over crumbs in dish. Top with reserved crumbs. Bake at 350° for 30 to 35 minutes, until bubbly.
Cream shortening with sugar until very light. Add egg. Alternate dry ingredients with liquids. At very last, add hot water all at once. Bake at 350° for 19 minutes. A caramel icing is good with this.
Cook approximately 8 cups of carrots. Cool and drain. Mix remaining ingredients and pour over carrots. These will keep a long time in the refrigerator. You can cook and add more carrots, onion and pepper, if you need more salad before the liquid is all used.
Mix altogether. Bake at 250° for 1 hour, stirring every 15 minutes.
Heat undiluted soup. Mix gelatin with 3 tablespoons water. Combine with soup. Gradually mix with cream cheese. Add remaining ingredients. Chill in mold or serving dish. Serve with assorted crackers and/or raw vegetable cuts. (Can mold into 2 cottage cheese size cups.) Serves small crowd deliciously.
Mix all ingredients and heat in a small crock-pot. Serve warm with crackers or nacho chips.
Sterilize jars. Wash cukes; cut into spears and fill jars. Mix 2 quarts water (boiled and cooled), 1/2 cup salt, 1/4 teaspoon cream of	tartar	and 1 pint vinegar. Pour over cukes. Add an 8-inch stalk of dill to 1 quart of cukes. Can be made in open crock. Never fails, an excellent method.
Mix first 4 ingredients and chill. Shape into strawberry shapes. Roll sides in red granulated sugar and dip tops in green sugar. Use almond slivers (dyed green in food coloring) for the stems. Let set 24 hours.
Cook elbows according to box directions. In saucepan, put American cheese together with milk and heat until blended and creamy. Stir constantly. Pour over noodles and stir with a large spoon.
Mix and pour into greased muffin tin. Bake 400° for 12 to 15 minutes.
Mix well. Store in refrigerator. Use 2 teaspoons of dry mixture for each cup of hot water.
Mix together powdered sugar, peanut butter, corn syrup, oleo and chopped peanuts and press into buttered cake pan or paper liners in small muffin tins. Melt chocolate chips and paraffin together and pour over peanut butter mixture.
Mix margarine, oil, sugar, powdered sugar and beaten eggs. Add the flour, soda, cream of tartar and vanilla. Mix and roll into balls. Roll balls in granulated sugar. Place on ungreased cookie sheet. Flatten with bottom of a cup or glass. Bake at 350° until light brown on edges.
Melt margarine and saute mushrooms and onion. Stir in mushroom soup. Add cheese and stir until melted. Blend in broccoli and almonds.
Mix together and refrigerate overnight. Roll in balls. Dip in bark white chocolate (melted). Drop onto waxed paper.
Mix all ingredients (except chicken) and mold to the bottom of a baking pan. Place chicken on top. Sprinkle Season-All on chicken. Cook 45 minutes at 375° until chicken is golden brown.
Brown rice in margarine. Melt bouillon cubes in boiling water and add to rice. Add mushroom steak sauce. Bake at 350° for 45 minutes in covered casserole.
Preheat oven to 400°. Mix all ingredients except cheese. Pour half of mixture in a greased heavy skillet at least 2 inches deep. Spread on cheese and pour remaining mixture on top. Bake for 45 minutes or until golden brown.
Crush cookies and melt butter. Add 2/3 of cookie crumbs to melted butter. Beat cream cheese and sugar, then add Cool Whip. Mix mil and pudding. Add to cream cheese. Pour onto crust. Sprinkle remaining crumbs on top. Refrigerate until ready to eat.
Cream the butter and sugar. Add eggs; beat until fluffy. Stir in flour and baking powder to make pliable dough. Roll into 3-inch ropes and shape into "S's". Roll in cinnamon and sugar mixture. Place on cookie sheet. Bake at 375° for 10 to 12 minutes or until firm but not brown.
Bake potatoes until tender. Cool, peel and chop into small pieces. Melt butter in large pan and stir in flour. Slowly whisk in milk and over medium heat, bring to almost boiling. Add potatoes, onion and bacon. Stir in cheese and sour cream. Heat through until cheese is melted and soup is hot.
Mix flour and cornmeal. Mix remaining ingredients and add to dry mixture. Mix together and pour into greased muffin tins. Bake at 375° for 20 to 25 minutes.
Roll out dough 1/4-inch thick. Spread 2 cups chopped raw apples over dough and roll up like a jelly roll. Cut into 1-inch rounds and place in a 9 x 13-inch pan. Pour this sauce over all and bake in a 400° oven for 40 minutes.
In a flat dish, combine eggs, salt and milk. Soak bread in mixture, turning once to moisten both sides. On griddle or in a large skillet, melt butter or margarine on medium heat. Brown bread slices on both sides. Serve sprinkled with confectioners sugar sprinkled on top, jam, jelly or syrup (optional). I add cinnamon to mix.
Put all ingredients in mixing bowl; mix for 3 minutes. Pour into a greased 12-cup Bundt pan. Bake for 1 hour at 350°.
This is simple and takes so little time you can make it while the linguine cooks (about 10 minutes). Heat the olive oil and saute the garlic and onion until gold, not brown. Add the parsley, the pepper and the juice of the clams.
Saute onion, celery and bell pepper in oleo until onion is tender. Add soup and water. Bring to a boil. Reduce heat and simmer 15 minutes. Add seasonings and shrimp; simmer 10 minutes more. Add green onion tops and simmer 5 more minutes. Serve over rice. Will serve 4 to 6 people.
Preheat oven to 425°. Grease muffin tin. Combine sifted flour, baking powder and salt. In separate mixing bowl, cream the shortening and sugar. Add egg and beat well. Stir in milk and bran. Sift in the flour, baking powder and salt. Stir, just until moistened. Fill muffin cups 2/3 full. Bake 20 to 25 minutes.
Cut rolls open and spread top with mayo. Layer ham, cheese, pork and top with dill pickles. Close sandwiches. Spread top and bottom of rolls with margarine. Heat griddle to 300°. Grill sandwiches on both sides until brown. Cut in half. Serve and enjoy! Yields 4 sandwiches.
Saute onion and garlic in olive oil. Add tomato paste and fresh tomato. Simmer until sauce is slightly thickened. Add string beans, seasoning and enough water to cover. Cook until beans are tender.
Sift together flour, sugar, baking powder, salt, nutmeg, cloves and cinnamon. Add next 3 ingredients and beat 2 minutes, starting slowly and scraping sides of bowl. Increase speed as needed. Add eggs and beat 2 minutes more. Batter will fit 2 (9-inch) layer pans or tube pan. Bake at 350° for 35 to 40 minutes or until tester is clean.
Peel, slice and cook potatoes. (Potatoes will not turn dark if you slice them in salted water.) Mash potatoes with electric beaters (don't scrape beater off as these have strings from the potatoes on them). Mix rest of ingredients into potatoes and pour into a long baking dish.
Place cooked, drained broccoli in 2-quart baking dish. Mix well the mayonnaise and soup; pour over broccoli. Melt margarine and toss bread cubes until covered. Pour over casserole and bake at 350° until bubbly and cubes are brown.
Slice steak across the grain in very thin slices, no more than 1/4-inch thick. In a small bowl, combine rest of ingredients, except scallions, to make marinade; mix well. Pour marinade over steak, coating well. Let stand in refrigerator, covered, about 2 hours.
Deep fry in oil until golden brown. Salt to desired taste. Store briefly in 350° oven.
Season both sides of ribs with mixture of ingredients. Place ribs on grill or any type of covered smoker or barbecue pit. Keep away from direct heat so the smoke does the cooking. Cook very slowly for 1 1/2 to 2 hours or until meat comes away from the bone. During the final 15 minutes, baste both sides of the meat with barbecue sauce (in sauce section of this cookbook). Cut ribs into serving portions. Serves 4.
Combine first six ingredients and pour into buttered pie pan. Sprinkle with nutmeg. Bake at 350° for 30 minutes.
In a large bowl, cream the butter with sugar. Add eggs. Beat. Place orange juice in a cup. Fill with milk until it measures 1 cup. Add milk, orange juice and rind to mixture. Beat until smooth. In another bowl, blend flour, baking powder, salt and raisins. Add gradually to butter mixture. Beat until smooth. Pour in a greased 9 x 9 x 2-inch baking pan. Bake at 375° for 30 minutes or until golden brown. Cool. Sprinkle with confectioners sugar (optional).
Mix all ingredients and drop by teaspoonfuls on greased cookie sheet. May add raisins or nuts, if desired. Bake for 10 to 12 minutes at 375°.
Melt margarine in Pyrex dish. Salt and pepper chicken. Roll chicken in Bisquick. Place in dish. Leave uncovered. Bake 1 hour at 325°.
Saute the onion and garlic in margarine, then add the chilies, Ro-Tel, Milnot and Velveeta. Cook on low heat until cheese is melted. Prepare ground beef and taco seasoning package according to package directions; set aside.
Bake pie crust. Cook 7-Up, red food coloring, cornstarch and sugar until it forms a thick syrup. Cool this mixture. Pour over strawberries that have been placed in the baked crust. Chill and add whipped cream or Cool Whip on top.
Cut up lettuce and tomatoes. Cook hamburger and drain. Let it cool, then add to lettuce and cheese. Just before serving, add Catalina dressing and crushed Doritos, then eat it.
In a 9 x 13 glass pan, place a layer of graham crackers along the bottom of the pan. In a mixing bowl, beat the milk and dry pudding until smooth. Add the cool-whip to the pudding and milk and beat. Spread the pudding mixture over the graham crackers. Place another layer of graham crackers on top. Take lid off frosting and melt in microwave for 1 minute. Pour over to top and chill.
Heat oven to 425°. Prepare pastry. In a large bowl, beat eggs slightly. Add remaining ingredients and blend well. Pour into pastry lined pie pan. Bake at 425° for 15 minutes. Reduce oven temperature to 350° and bake 45 minutes or until knife inserted near center comes out clean. Cool. Serve plain or with whipped cream.
Combine all ingredients in blender container. Cover and blend until smooth, about 30 seconds. Serve immediately.
Cream first four ingredients. Dissolve soda in hot water. Add to creamy mixture. Add vanilla and flour. Make small balls and bake on greased cookie sheet at 350° for 8-10 minutes. I use "Pampered Chef" large scoop and get 10 dozen large cookies. Put grease on bottom of glass, dip in bowl of sugar and flatten cookies on cookie sheet before you bake them. Don't overbake. Great cookies.
Beat butter at medium speed; gradually add sugars, mixing well. Add egg and vanilla, mixing well. Combine flour with soda, salt and spices. Gradually add to butter mixture. Stir in oats and raisins. Drop by tablespoonful onto ungreased cookie sheet. Bake at 375° for 10 minutes or until lightly browned. Cool slightly in pan and remove to wire rack to continue cooling. (Add nuts with raisins.)
Stir together in saucepan over low heat the milk, peanut butter and butter until well blended. Remove from heat. Add salt and vanilla. Gradually stir in sugar; beat until smooth and creamy. If too stiff to spread easily, beat in few drops of milk. Frosts tops and sides of two 8 or 9-inch layers.
In large saucepan, cook potatoes and onion in enough water to cover on medium heat until tender. Add cubes of cream cheese. Remove from heat and stir until cheese is melted. Add soups, butter and spices. Serve hot. Top with shredded cheese, bacon bits or green onion.
In bowl mix thoroughly 1/2 cup soup, beef, bread crumbs, onion, Worcestershire, egg and pepper. Shape into 8 x 4 loaf and place in a baking pan. Bake at 350° for 1 1/4 hours or until done. Pour 1/2 cup soup over top.
In medium saucepan combine sugar, syrup and 1/2 cup water. Cook over medium heat without stirring, until candy thermometer registers 300° or until small amount of mixture forms hard, brittle threads when dropped into cold water. Remove from heat.
In a large bowl, beat together butter, peanut butter and brown sugar until well combined. Beat in egg, water and vanilla.
Combine ingredients in order given. Mix well. Press into greased loaf pans and bake at 350° for 1 1/2 hours.
Dissolve jello in boilig water; add remaining ingredients. Mix and freeze. Makes about 3 (1/2 gallon cartons; use empty milk cartons). When serving, add 2 quarts ginger ale for each 1/2 gallon frozen punch. Stir until slushy.
Combine in a large bowl, except oranges. Add oranges last. Bake at 350° in an oblong pan for 30 to 40 minutes.
Cook tomatoes, onions, peppers and garlic; run through sieve into very large stock pot. Stir in remaining ingredients. Simmer for 1 1/2 hours or until desired consistency is reached. Place in jars and cover with hot lids; process in hot water bath. Process pints for 5 minutes and quarts for 10 minutes. Cooked ground beef can be added when jars are opened. Makes 19 pints.
Beat eggs and sugar together until well combined. Add bananas, butter and vanilla; beat until combined. In another bowl, combine flour, baking soda, powder and salt. Add to banana mixture; blend until just moistened. Stir in chocolate chips and spoon into greased or paper lined muffin tins. Bake at 375° for 20 minutes or until golden (more cook in less time). Makes approximately 24 regular sized muffins.
Bring water, butter and dried onion to a boil. Add package of broccoli. Bring to a boil and add 1 1/2 cups Minute rice. Set aside for 5 minutes. Add soup and Cheez Whiz. Bake at 350° for 35 minutes.
Fold mayo into yogurt. Fold in the rest of the ingredients. Cover. Chill 2 hours. Makes 6 servings.
Wipe meat with a cold damp cloth and cut into small cubes. Sprinkle with salt and pepper; roll in flour. Melt margarine in a large saucepan. Add meat and brown it well. Stir in 1 tablespoon flour. Add 1 cup boiling water. Bring to boiling point, stirring constantly. Add carrot and onion. Cover tightly and let simmer 1 hour. Add Worcestershire sauce and serve hot. Excellent over baked potato.
Cut eggs lengthwise in half. Remove yolks; mash. Add other ingredients. Place mixture back into egg halves. Top with paprika.
In saucepan, combine the first 6 ingredients. Cover and simmer 1 hour. Heat milk or cream in top of double boiler over simmering water. Add to the tomato mixture just before serving. Makes about 1 1/2 quarts or about 8 servings.
Brown ground beef with chopped onion and salt. Add tomato sauce, taco seasoning, oregano, diced green chilies and stewed tomatoes. In baking dish, place layers of meat, tortilla shells and cheese. Again, layer meat, tortilla shells and grated cheese until all ingredients are in baking dish. Bake 20 minutes at 350°.
Saute ground beef and onion together. Drain. Combine with mixed vegetables and the diluted soup. Place in a large casserole dish. Cover with mashed potatoes and sprinkle cheese on top. Bake at 350° for 1 hour or until the potatoes start to brown and the cheese is melted.
Blend all; put small "dollops" on cookie sheet and bake at 350° until slightly brown on edge.
In a bowl, dissolve yeast in warm water. Put flour, sugar, soda, baking powder and salt in separate bowl. Cut in shortening. Add buttermilk and yeast mixture. Mix well. (Does not have to be kneaded.) Dough can be stored in a covered plastic bowl in the refrigerator for 1 week. Roll out and cut in shapes or drop balls on ungreased baking sheet. Bake at 450° for 12 to 15 minutes or until golden brown.
Melt butter in frying pan. Add squash and 1/2 cup water. Put a lid on frying pan and let simmer. When squash is tender, mash with fork until smooth. Add salt, pepper and dill weed. Slowly add sour cream until thickness you want. May add onion flakes.
Mix peanut butter, margarine and sugar like dough. Form with hands the mixture into buckeye balls. Chill until hard.
In bowl, beat cream cheese until smooth. Gradually beat in beer or milk. Add Cheddar cheese and red pepper, beating until well blended. Chill 1 hour. Serve as a spread on Wheat 'n Bran Triscuits wafers. Garnish with parsley.
Mix together and simmer on stove until hot. Serve on po boy buns. A tasty way to use leftovers.
Preheat oven to 375°. In a large bowl, combine flour, sugar, orange peel, baking soda and spices; set aside. In a small bowl, combine remaining ingredients. Add to flour mixture; don't beat or overmix. Combine only until moistened. Spray 12 muffin cups with nonstick spray. Fill 3/4 full. Place muffin pan in center of oven and bake until toothpick comes out clean, 15 minutes. Invert muffins on wire rack and cool. Serves 12. Contains 182 calories, 7 gm fat and 187 mg sodium.
Dissolve jello in boiling water. Add remaining ingredients. Chill until thick enough to stir, then pour into 8-inch glass dish. Makes 12 portions.
Center steak on heavy aluminum foil. Saute mushrooms in a small amount of butter. Sprinkle over meat. Add remaining ingredients; seal carefully. Bake at 450° for 1 1/2 hours or until tender. Yields 4 to 5 servings.
Mix all ingredients together. Flour and grease an 8-inch square pan. Put batter in pan and bake at 350° until cake tests done and is brown.
Combine meat, onion and salt. Form into meatballs the size of walnuts. Brown on all sides in hot skillet. Stir in catsup, brown sugar, vinegar and mustard. Bring to a boil. In a greased 2-quart casserole, combine beans and pineapple. Arrange meatballs on top and pour sauce over all. Bake at 350° for 30 to 40 minutes. Serves 6.
Place cream cheese, Feta cheese, scallions and oregano in mixing bowl. Mix 30 seconds on low speed; scrape the bowl, then mix on medium-high 1 minute. Layer each wedge with cucumbers, tomatoes and cheese spread on top. Makes 2 1/4 cups cheese spread.
Boil potatoes in the skins; cool. Peel; shred into a 9 x 13-inch glass dish. Heat 1 stick margarine and soups. Add cheese, sour cream and onion. Stir mixture into potatoes. Mix 2 tablespoons melted margarine and corn flakes; sprinkle on top. Bake at 350° for 35 to 45 minutes. Cool 15 minutes before serving. Yields 10 to 15 servings.
Melt margarine and mix with dressing mix. Cover bottom of 13 x 9-inch pan with chopped chicken. Mix milk, sour cream and soups. Pour over chicken. Top with dressing and pat lightly into soups. Bake at 350° for 30 to 45 minutes or until bubbly.
Heat oven to 425°. Cut butter into small pieces and dot pie shell with butter. Cover with peaches. Combine sugar, flour and nutmeg. Stir in half and half or cream. Pour over peaches. Bake for 35 to 40 minutes. Chill before serving.
Butter a 9 x 13-inch baking pan. Mix sherry, soups and butter well. Put small amount in bottom of pan. Spread the uncooked rice in bottom of pan. Spread the uncooked rice in pan and spoon sauce over it. Lay chicken pieces on top of rice and pour any remaining sauce over the chicken.
Mix peanut butter, brown sugar and flour. Stir in chocolate chips. Put flour on your hands and roll a spoonful into a small ball. Roll in white sugar.
To Make The Caramel: Put 3/4 cup sugar into a pudding pan; sprinkle sugar with 2 tablespoons water. Place over medium heat; when sugar begins to brown, stir constantly until reaching an evenly brown caramel color. With a spatula, spread caramel evenly on bottom and sides of pudding pan and put aside to set.
Add sugar and oil to eggs. Mix well and add zucchini. Sift dry ingredients and add to mixture. Add vanilla and nuts. Pour into two 5x9 inch loaf pans that have been greased. Bake at 325 degrees for 1 hour. Makes 2 loaves.
Brown ground beef and chopped onion. Drain fat. Add tomato juice and noodles. Simmer 8 to 10 minutes until noodles are tender. Stir in sour cream or yogurt and simmer until warm.