HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chops on both sides. Place chops in shallow baking dish. Mix bread crumbs, onion, butter, 1/4 cup water and poultry seasoning. Place stuffing over chops. Mix 1/3 cup water and soup. Pour over chops. Bake at 350° for 1 hour or until chops are tender.
Melt margarine in saucepan. Blend in flour and salt, add cold milk (all at once) and cheese. Cook over low heat, stirring until cheese has melted. Add cheese mixture to macaroni. Add tuna. Melt margarine in skillet; stir in crackers. Pour macaroni mixture into 9 x 13-inch baking dish. Sprinkle crackers over top and bake at 350° until crackers are browned.
Cook macaroni; drain. Season chops. In skillet, brown chops well. Remove. Add onions and bell pepper. Brown lightly. Stir in flour, sugar, 1/2 teaspoon salt, water, chili sauce and vinegar. Cook stirring until thickened. Mix in macaroni and corn. Arrange chops on top. Bake 1 hour or until tender.
Brown hamburger in big pot; season. Drain grease. Add soup and 3 to 4 cans of water. Simmer on low. Chop carrots, potatoes and celery; add to pot. Stir together and add water as needed. When carrots are almost done, add chunks of onion and cabbage; stir. When cabbage begins to soften (approximately 15 minutes on medium), stew will be done.
Cook macaroni according to package directions. Drain. Brown hamburger.	Drain.	Squash	tomatoes and sprinkle with sugar. Combine macaroni,	hamburger and tomatoes in a large bowl. Mix in	1 can	of tomato paste. Place in greased casserole dish and bake at 350° for 15 to 20 minutes.
Saute green pepper, onion and garlic in margarine until tender. Add 2 of the cans of soup and sour cream to pan. Slowly add the grated pepper and Monterey Jack cheeses to pan, stirring and melting cheeses into mixture over moderate heat. Add chicken and chiles. Fill tortilla wrappers and roll. Place in a lightly greased pan, side by side, snugly. Take remaining can of soup. Add milk and 1/2 cup of leftover filling; mix well. Pour over tortillas in pan. Top with shredded Cheddar cheese. Bake at 350° for 20 minutes, until cheese melts. May be frozen before baking step and used at a later time.
Combine all ingredients in a small bowl; stir well. Use the cheese as a filling for snow peas, cherry tomato shells, celery sticks or cucumber slices, or use it as a spread for party size bread. Yield: About 2 cups.
Mix together all ingredients except peas, cover and bake at 250° for 4 1/2	to 5 hours (no peeking). Add package of peas 10 minutes before serving.	Serves 6.
Combine sugar and eggs. Add remaining ingredients and put in pie shell. Bake at 350° for 45 minutes. Makes two pies.
Mix all ingredients. Add chicken to mixture and let stand overnight in refrigerator. Roll chicken in finely ground Pepperidge Farm dressing. Arrange in dish. Pour 1 stick melted butter over chicken. Bake at 350° for 1 to 1 1/2 hours.
Sift together dry ingredients; set aside. Combine in a bowl the sugars and shortening; beat until light. Add vanilla, egg yolks and water; beat until smooth. Add dry ingredients. Spread mixture evenly in a greased 13 x 9 x 2-inch pan. Sprinkle over top the chocolate chips. Place the egg whites in a bowl and beat until frothy. Add, while beating, the 1 cup brown sugar. Beat until the sugar is completely blended. Spread evenly over batter. Sprinkle with chopped pecans, if desired. Bake at 350° for 30 minutes.
Let packages of cream cheese soften. Then mix together the cream cheese, sugar, milk and peanut butter. Fold this mixture into the whipped topping. Place in the pie crust and refrigerate.
Combine flour, oats and soda. With electric mixer, beat margarine and brown sugar until fluffy. Combine mixtures on low speed until crumbly. Stir in nuts. Spread half the dough on bottom of greased 9 x 13-inch baking pan. In blender, puree pie filling 5 seconds. Push whole cherries to bottom. Puree another 5 seconds. Pour into medium saucepan. Combine sugar and cornstarch. Mix with cherry filling. Cook, stirring constantly, over low heat until thick and bubbly. Pour over dough in pan evenly. Spread remaining dough evenly over cherry mixture. Bake at 325° for 45 minutes until golden. Cool and cut into 24 bars.
Mix all ingredients together in a 9 x 13-inch cake pan. Bake at 350° for 45 minutes.
Place chili in buttered casserole. Mix muffin mix as directed. Add cheese and corn. Pour over top of chili. Let bake 30 to 45 minutes or until lightly brown at 300°.
Brown hamburger and onion; drain grease. Add spices. Mix soup, milk and chilies until very warm. Butter a 3-quart casserole and arrange 2 of the tortillas inside to cover most of the area. Spoon in half of the hamburger, then pour half the soup mixture on top and top with desired amount of grated cheese. Place third tortilla on top of the cheese, then the rest of the hamburger, soup mix and top with plenty of cheese. Cover and bake at 400° for at least 45 minutes. Uncover, turn off oven and leave in oven for an additional 10 minutes to brown cheese.
Dice entire shallots; mix cream cheese, garlic and salt. Using a cutting board, lay ham on flat. Spoon 1 tablespoon mixture onto ham and roll. Chill ham rolls. When rolls are firm, cut rolls into 5 to 6 round pieces.
Drain corn. Combine corn, milk, eggs, sugar and flour. Pour into casserole. Top with butter. Bake at 350° for 45 minutes.
Sprinkle chicken with salt, pepper and garlic powder. Brown in oil and place in pan. Sprinkle with remaining ingredients and pour tomato sauce plus one can of water over top. Cover and simmer 1 hour.
Saute meat in skillet, breaking up as it cooks. Add onion and celery and simmer 5 minutes. Add remaining ingredients, mixing well. Cook, covered, until heated through well. Makes 4 servings, approximately 258 calories per serving.
Mix flour, sugar and Crisco. Mix well. Beat in 1 cup milk; beat well. Add 1/2 cup milk and beat. Add 1 egg at a time and vanilla or other flavoring. Beat well. Pour in sheet or tube pan. Bake at 350° for 30 to 35 minutes or until toothpick inserted comes out clean.
Blend Cool Whip, milk and lemonade with mixer. Pour into graham cracker crust. Put in freezer for 1/2 hour. Store in freezer or refrigerator.
Mix all ingredients except cracker crumbs and margarine. Pour into a casserole dish. Top with cracker crumbs and drizzle melted margarine over top. Bake at 350° for 30 minutes.
Brown beef, pour off excess fat. Add salt, pepper, sugar, garlic, tomato sauce and tomato paste. Cover, simmer about 15 minutes. Cook noodles and drain. Chop part of tops and bottoms on onions, finely. Mix with cream cheese and sour cream. Grease baking dish. Put layers of noodles, meat, sour cream mixture and grated cheese, ending with cheese. Bake approximately 20 minutes at 350° to heat thoroughly. Best when mixed the day before. Serves eight with seconds.
Cut breast quarters across the breast into strips about 1/4-inch thick. Place in a bowl with the teriyaki sauce and refrigerate overnight. Cut up all vegetables. Grate up carrot, chop bell pepper, onion, celery and sliced mushrooms.
Mix all together; pour over the peas and mushrooms and let stand in refrigerator for 1 hour.
Heat milk to boiling point. Beat in eggs and mix well. Add all other ingredients. Brush pie crust with egg whites. Pour custard into pie shell. Bake approximately 15 minutes at 350°. Test by inserting a knife into the custard. If the knife comes out clean, the pie is done.
Combine cornstarch, salt and water in a saucepan, stirring until blended. Add vinegar, honey and margarine. Cook over medium heat, stirring constantly, until thickened. Add beets and cook until heated through, stirring constantly. Yield: 4 servings.
In small bowl, combine mustard and honey. Let stand a half hour so flavors can blend. Makes about 4 dipping servings.
Melt butter. Stir in flour. Gradually add milk, stirring continually until mixture thickens. Add cheese and seasonings. Stir until cheese is melted. Remove from fire and slowly add egg yolks. Fold in stiffly beaten egg whites. Pour in a baking dish. Place dish in pan of hot water and bake 1 hour in a moderate 350° oven. When brown and firm, remove from oven and serve.
Preheat oven to 400°. Mix pretzels, butter and 3 tablespoons sugar. Bake for 8 minutes at 400° in a 9 x 13-inch pan. Remove from oven and pat down. Cool. Beat cream cheese and 1 cup sugar. Stir in Cool Whip and spread over crust. Dissolve jello in hot water. Stir in frozen fruit. Cool until partially set, then spoon over the cheese mixture and refrigerate overnight.
Combine sugar, Karo, water, salt and peanuts in saucepan. Cook until temperature of 290° on a candy thermometer (hard crack). Remove from heat and quickly stir in soda, vanilla and oleo. Beat vigorously and spread on two greased cookie sheets. When cool enough to handle, stretch out to make as thin as possible; then break into pieces.
Dissolve yeast in 1/2 cup lukewarm water. Sift dry ingredients flour, soda, baking powder, salt and sugar. Mix well. Add shortening, yeast mixture and buttermilk. Bake at 350° until golden brown.
Method 1: Preheat oven to 425°. Line pie plate with pie crust. Pur in custard mixture made by lightly beating eggs, milk, sugar, salt and vanilla together. Bake about 15 minutes at 425°, then reduce oven to 350° and bake until custard is firm.
Mix together flour, sugar, salt and baking powder. Add egg and mix with fork until beaded. In baking dish, pour pie filling and top with dry mixture. Melt oleo and dribble over top. Bake at 375° until brown.
Brown pork chops in skillet. Add onion. Cover with cooked rice. Add tomatoes; cover and cook over low heat for 25 minutes or until chops are tender. Serves 4.
Saute onion and celery in butter and oil in heavy, deep skillet for 2 minutes, or until slightly softened. Season pork chops with salt and pepper; brown on both sides. Remove from pan; set aside. Add water, brown sugar and 1 1/2 cups tomato sauce to skillet. Bring to boil; stir in rice and fennel seed. Return chops to skillet. Spoon sauce and rice over them. Cover; cook over medium low heat for 20 to 30 minutes. Pour in remaining tomato sauce. Cover; cook for 10 minutes, or until tender.
Fill crust with shrimp. Top with cheese. Combine remaining ingredients. Beat well. Pour over shrimp and cheese. Sprinkle with paprika. Bake 40 or 50 minutes or until a knife inserted in center comes out clean. Bake at 325°.
Press into 9 x 13 cake pan Pillsbury crescent roll dough. Bake at 325° until brown. Mix together the cream cheese, mayonnaise and dill weed.	Spread over cooled crust. Chop finely any mixture of raw veggies that you want and spread over cheese topping.
After cooking your meat, pour off grease until just bottom of pan is covered. Add salt and pepper. Stir in 2 to 3 heaping tablespoonfuls of flour. Cook, stirring constantly, until nice brown roux (just before scorching). Have hot water in bowl ready. Pour about half of water into roux. Mixture will be thin. Cook over medium heat, constantly stirring, until desired consistency is reached. Tastes great with homemade biscuits and scrambled eggs.
Scald milk. Stir in sugar, salt and butter. Let cool until warm. Add yeast; stir slightly. Add flour and mix. Let rise for 2 hours. Roll out and cut into strips 1-inch wide, 3 inches long and 1/2-inch thick. Deep fry in favorite shortening (no oil). Remove from fryer when browned; salt to taste. Will puff in the center. Serve with cheese, cold cuts, sausages and/or salads. Great for holiday parties.
Place oil, vinegar, orange rind, Dijon mustard, mustard seed, salt and pepper in food processor; process until well blended. Set aside.
Combine thawed and risen loaves and roll out on floured surface in 15 x 18-inch rectangle. Spread generously with butter. Sprinkle with white sugar and cinnamon. Roll from longest side; pinch ends together. Cut in 12 slices.
Boil first 5 ingredients for 5 minutes. Wash and cut cucumbers into sticks. Pour boiling water to cover. Let stand overnight. Next morning, pack pickle sticks into jars. Cover with vinegar solution. Seal jars; process in hot water bath for 5 minutes.
Dice bacon or ham into small pieces. Fry crisp. Cut onion into small pieces. Fry until golden brown. Add tomato paste. Fry a few minutes. Add salt and pepper.
Mix first 9 ingredients. Bake at 350° for 30 minutes in a 13 x 9 x 2-inch pan. Spread 1/2 jar marshmallow cream on top of cake just out of oven.
Marinate chicken, cut into 1-inch cubes, in onion soup mix, oil and water (overnight). Load wooden or metal skewers alternately with meat and veggies until full. Season with pepper. Grill for 10 to 15 minutes (ensure chicken is fully cooked between veggies).
Boil 3 cans of sweetened condensed milk for 2 1/2 hours. Water must always stay above the top of cans so you will need to add hot water as needed. Then remove cans from water; let cool, then open and pour 1 1/2 cans in each already baked pie crust. Top with Cool Whip.
Mix sugar, butter and eggs; cream well. Add cocoa with food coloring. Add to cream mixture; add flour with milk. Lastly, mix soda and vinegar; fold in cake mix. Pour in 3 well-greased pans. Bake at 350° for 25 to 35 minutes.
Cook cake mix by package directions. Slice crosswise into two layers. Mix pudding and milk. Stir Cool Whip into pudding. Spread on cake. Melt 1 can chocolate icing. Spread or pour on cake. (More attractive if poured on rather than spread.)
Divide dough into 24 pieces. In a small bowl, combine onions, butter, cloves, parsley flakes and salt. Dip each piece of dough in this mixture. Place in a 10-inch tube pan that is sprayed with nonstick cooking spray. Cover and let rise in a warm place until doubled in bulk, about an hour. Bake in 375° oven for 20 to 25 minutes, until golden brown. Serve warm with dabs of butter.
Preheat oven to 325°. Line a baking sheet with foil. Grease foil well. Arrange pecans in clusters of 4, flat sides down, 1/2-inch apart. Place 1 caramel on top of each cluster, pressing into pecans to flatten slightly and hold pecans together. Place in oven; bake for 5 to 7 minutes, until caramels are soft. Remove from oven; carefully flatten each caramel with a flat, buttered knife. In a 1-cup glass measure, combine chocolate chips and oil. Heat in microwave on High 45 to 60 seconds, until smooth. Spoon chocolate over Turtles, until covered. Refrigerate 1 hour, until set. Store and serve at room temperature. Yields 2 dozen Turtles.
Blend eggs, sugar and oil together. Add buttermilk and molasses; mix well. Sift together all dry ingredients; add to other mixture and mix well. Grease and flour 9-inch round pans. Spread thin in pans. Make sure not to put too much batter in pans. Layers are thin. Should make 8 to 10 layers. Bake at 350° for about 10 to 15 minutes. When layers are cool, stack with apple butter or cooked apples. If cooking apples, add sugar and allspice to your taste. Keep covered and in refrigerator.
Beat butter, Crisco and sugar. Add egg yolk, egg and lemon juice. Roll into balls. Brush with egg white. Roll in nuts that have been finely chopped. Press thumb in center. Bake at 350° for 8 to 10 minutes. When cold spread with jelly.
In a 1 1/2-quart shallow casserole, combine soup, milk, soy sauce and pepper. Stir in broccoli and 1/2 can onions. Bake at 350° for 25 minutes or until hot. Stir. Top with remaining onions. Bake for 5 minutes more. Makes 6 servings.
In a large bowl stir together all ingredients except confectioners sugar or coconut until well blended. Using about 1 teaspoon of mixture, roll in balls; coat with confectioners sugar or coconut. Place on wax paper-lined baking sheets; refrigerate 2 hours or until firm. Store in refrigerator.
Marinate steak in refrigerator with first 8 ingredients for up to 3 hours. Drain. In large skillet melt 2 tablespoons butter, add cubed steak and fry until brown, stirring often. Remove from pan. In same pan, add 3 tablespoons butter, celery, cabbage and onion. Stir and cook until crisp-tender. Add tomatoes and mushrooms. Heat through and then add beef and bouillon. Simmer for 15 minutes. Serve with rice or mashed potatoes.
Place partially thawed potatoes in crock-pot. Stir in soup and milk. Place 1/2 of onions in mixture. Save rest to top dish with. Cook on low for 8 to 9 hours. Cook on high for 4 hours. Salt and pepper to taste.
Mix ingredients and bake at 350° until done. Frost with Caramel Icing.
Mix spices with 1 cup water. Add ground meat. Mix well. Make into 3 to 4 rolls. Wrap tightly in foil. Seal ends. Let set 3 days in refrigerator. Put in cold water. Bring to boil for 1 hour. Take out of water. Open foil. Drain well, then wrap in foil and place in fridge. Slice when cool.
Mix first 8 ingredients in a bowl and set aside. Slice cucumbers and onions. Layer them in a gallon jar. Pour mixture over cucumbers and onions; put the jar in the refrigerator. Shake the jar several times a day for 6 days, then they are ready to eat. Store pickles in the refrigerator.
In 1-quart saucepan, combine milk with rice, cinnamon and salt. Bring to a simmer over low heat and cook, covered, 30 minutes or until rice is tender, stirring occasionally. In small bowl, beat egg until foamy, then beat in sugar and vanilla. Beat a little of the boiling rice mixture into egg mixture, pour back into saucepan with remaining rice mixture, stirring constantly. Do not cook pudding after adding egg. Stir in raisins, cool 10 minutes; pour into serving dishes. Chill several hours or overnight, covered with plastic wrap. Serves 3.
Marinate this with 1 cup no fat mayonnaise, 2 packets Sweet 'N Low and 2 tablespoons vinegar.
Preheat oven to 350°. Grease jelly roll pan; then line bottom of pan with wax paper. Grease the wax paper and dust lightly with flour, tap out excess flour and set pan aside.
Blend at high speed until frothy. Add ice cubes, one at a time through opening in the lid. Blend until smooth; pour into frosted glasses and garnish with fruit of choice.
Mix together. Put into casserole dish. Cover top with slivered almonds and buttered bread crumbs (saute in butter, use generously). Bake at 350° for 25 minutes. Watch, don't burn top.
Mix together tomatoes, bell pepper, onions, pickles and cornbread. In mixing bowl, combine pickle juice, mayonnaise and sugar. Pour over salad and stir. Sprinkle with grated cheese and refrigerate 2 hours.
Sift flour with sugar, baking powder and salt into mixing bowl. Add butter, eggs, 2 tablespoons milk and vanilla. Beat 2 minutes vigorously by hand or at low speed of mixer. Add remaining milk and coconut; beat 30 seconds longer. Chill 2 hours. Drop from teaspoon onto greased cookie sheets. Bake at 400° for 10 minutes or until lightly browned. Remove from sheets at once. Store in tightly covered container. Makes 6 dozen cookies.
Put water, ham bone, ham, peas and onions in a large stock pot. Simmer for 2 hours. Add parsley, salt and pepper.
Mix well and bake in a greased 15 1/2 x 10 1/2-inch pan at 350° for 25 to 30 minutes (or until a wooden toothpick inserted in center comes out clean).
Cook noodles in boiling water 5 minutes. Drain well. Marinate meat, ginger and soy sauce 30 minutes. Heat oil in wok or pan. Add meat, stirring constantly, until meat changes color. Mix other dry ingredients and add to beef stock and pour over meat in pan. Bring to a boil, stirring. Add the onions and simmer for 5 minutes. Add broccoli and carrots. Cook until hot.
Drain beans and set aside. Combine sugar, vinegar and salad oil. Mix vegetables and pour liquid over them. Let set overnight.
Remove skin from chicken. Place in a baking dish. Sprinkle salt and pepper to taste. Cut one onion and stalk of celery into pan. Pour soup over all. Cover with aluminum foil or use a dish with a top. Bake 45 to 60 minutes at 350°. Chicken should be tender at pull.
Cook linguine according to package directions. Heat medium pan to medium high heat. Add olive oil, shrimp and scallops. Cook to 3/4 doneness; add garlic and sprinkle with pepper. Add wine. Cook for 15-30 seconds. Add cream and cook until desired thickness. Toss cooked linguine into shrimp and scallop mixture. Put pasta on plates and sprinkle with cheese. Garnish with parsley. Makes 2-3 entrees.
Alternate layers, ending with cheese on top. Heat in pot for 4 to 5 hours on low heat.
Cook potatoes until tender, 25 to 30 minutes. Peel when cool and dice. Add ingredients and mix lightly. Carefully fold in chopped eggs. Cover and chill.
Mix all ingredients in a serving bowl and stir with a fork to blend thoroughly. Cover and refrigerate for 2 to 3 hours before serving. Good served with raw veggies or chips.
Combine mushrooms, onion, green pepper and garlic in 2 teaspoons margarine in small saucepan and cook until tender. In another saucepan, blend water, soup, bay leaf, cayenne pepper, salt and pepper to taste and bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally. Remove bay leaf. Keep sauce hot.
Melt the caramels in top of double boiler (at least 20 minutes). Add cream, stirring until smooth. Add pecan halves. Drop by teaspoons onto a greased baking sheet. Let stand until firm and not sticky to touch. (They will set more quickly in the refrigerator.)
Mix and form into ball. Serve with Melba, Wheat Thins or gingersnaps.
Dissolve jello in 1 3/4 cups water (boiling) in large glass bowl. Use 2 to 2.5-quart size. Let "set" in refrigerator until it starts to thicken, then stir in rest of ingredients. Return to refrigerator until completely set.
Butter a 9 x 13-inch pan. Put zucchini in pan uncooked. Brown meat and onion; add rice and seasonings. Cover zucchini with meat mixture. Spoon cottage cheese on top of meat. Spread soup over cheese. Cover with shredded cheese. Bake, uncovered, at 350° for about 50 minutes or until cheese gets a little browned. This is very good.
Peel and cut eggplant in medium size pieces. Cook in small amount of salted boiling water until half tender. Remove from water and drain. Mash, then add to taste minced onion, garlic, Romano cheese and small amount of olive oil; mix well. Let cool. Add one beaten egg (or two if mixture is a large amount). Add bread crumbs. Sprinkle additional bread crumbs on top. Bake in greased baking dish at 350° for 20 to 30 minutes.
Prepare stuffing according to directions. Then add to the stuffing the remaining ingredients. Mix well; heat and serve.
Crumble sausage in skillet and cook until brown. Drain grease, then mix sausage with all other ingredients. Pour mixture into large long Pyrex baking dish and bake in 350° oven until rice is tender. Recipe can be divided.
Combine sugar, flour and cocoa. Mix and then add milk. Stir out lumps. Cook over low heat. I microwave until thicken. Add butter and vanilla. Let thicken. Add to cool pie shell. Cover with meringue and brown.
Preheat oven to 400°. Lightly oil a shallow baking sheet. (The pan should be wide enough to hold all the food in a single layer, with a little space between the ingredients.) Wash and, if desired, peel carrots. Cut them into 2-inch chunks. Wash potatoes, peel (if desired)* and cut into 3-inch chunks. Place carrots and potatoes in baking pan and sprinkle with a little oil. Toss to lightly coat the vegetables. Make room for the pork chops and add to the pan. Sprinkle with salt, pepper and about 1 teaspoon of thyme, if using. Bake 40 minutes. Serves 4.
Mix potatoes, sugar and oleo well. Add other ingredients and mix well. Pour into crust. Bake 1 hour at 350°. Makes 2 pies.
Beat egg; add sugar and cream. Sift flour and baking powder. Add 1 cup of flour to egg and sugar and mix. Add milk; mix, then add remaining flour. Add vanilla. Bake at 350° for about 25 minutes.
Heat oven to 375°. Grease baking sheet with shortening. Combine shortening, brown sugar, egg, milk and vanilla in a large bowl; beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Bake 1 baking sheet at a time at 375° for 10 to 12 minutes, or until lightly browned. Do not overbake. Cool 2 minutes on baking sheet. Makes about 2 1/2 dozen cookies.