HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll pork chops in flour and brown in cooking oil, then add garlic, salt, pepper and onions to oil. Place potatoes in casserole dish. Add the browned pork chops on top of the potatoes. Arrange garlic and onions on top of pork chops. Blend sour cream with dry mustard. Pour this over the top of onions. Bake at 350° for 1 hour, 30 minutes.
Cook potatoes in just enough water to keep them from burning. While potatoes are cooking, fry bacon until crisp. Brown onion in 1 tablespoon of bacon drippings. The onion has a better flavor if it is browned well.
Put 4 or 5 cookies together with whipped cream in between. Cover top with whipped cream and cover with coconut. Better if set overnight in covered container. Serves 12.
Put alternate layers of drained beans and onions in dish. Mix soup, milk and basil, then pour this over the layers of beans and onions. Sprinkle cheese over top. Arrange 1-inch pieces of bacon on top of cheese. Bake at 375° for about 30 minutes.
Mix the ingredients and cook until clear. Set aside. Beat 3 egg whites until foamy and beginning to peak. Add cooled cornstarch mixture. Continue beating until creamy, gradually adding 6 tablespoons sugar. Beat until very creamy. Pile on pie and bake 30 minutes at 325°.
Beat Crisco until fluffy. Add flavoring. Gradually add powdered sugar and milk. (May thin icing more if too stiff by adding milk 1/4 teaspoon at the time. If using liquid food coloring, color icing before thinning.)
Mix all fruits from can and their juice. Cut up apple and banana. Mix together. Sprinkle Jell-O pudding mix straight from box. Stir slightly. Pour into dishes. Chill and serve.
Cream shortening, sugar and egg. Add banana and mix thoroughly. Add dry ingredients alternately with milk. Stir in nuts. Bake in a greased 9 x 9-inch pan at 350° for 25 minutes.
Cook broccoli until just tender. Drain and place in greased casserole dish. Make a sauce with the butter, flour, salt, milk, pepper and cheese. Sprinkle nuts over broccoli, then pour sauce over all. Sprinkle top with bread crumbs. Bake at 350° for 20 minutes or until bubbling hot and browned on top. Yields 8 servings.
Drain clam liquid into a small skillet. Bring to a boil. Add chopped clams and heat below boiling point for 2 or 3 minutes. Drain and put into a food processor with steel blade.
Saute onion in butter. Blend remaining ingredients except shrimp; cook slowly for 30 minutes or until thickened, stirring occasionally. Stir in shrimp and cook until pink. Serve over hot, cooked rice and enjoy.
Cut off and discard tough stems and discolored leaves from turnip greens. Wash greens thoroughly and place in a Dutch oven. Add salt and enough cold water to cover. Let soak 1 hour. Rinse and drain. Combine 4 cups water and salt pork in Dutch oven; bring to a boil. Add greens; return to a boil. Reduce heat and simmer until tender.
Saute sausage, mushrooms and onion in a large skillet until sausage is completely cooked. Drain well; set aside. Combine eggs and sour cream in a blender; season with salt and pepper. Whip eggs for 1 minute. Pour into greased 9 x 13-inch baking dish. Bake at 400° until eggs are softly set, 5 to 8 minutes. Spoon salsa evenly over the top of eggs, then spread sausage mixture over the top. Top with combined cheeses. Cover; refrigerate until 30 minutes before serving time. Bake at 325° until cheeses are melted, about 30 minutes.
Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time. Beat well after each. Add melted chocolate and vanilla; mix well. Sift together flour, soda and salt. Add alternately with buttermilk to chocolate mixture. Pour into three 8 or 9-inch pans. Line pans with wax paper. Bake at 350° for 30 to 40 minutes. Cool. Frost cake with Coconut Pecan Frosting.
Mix cheese, shortening and eggs. Add remaining ingredients, blending thoroughly. Drop onto greased cookie sheet. Biscuits should be the size of small walnuts. Bake about 15 minutes or until golden brown in a 425° oven.
Place ham on rack in roasting pan. Do not add water. Roast at 325° uncovered for 20 minutes per pound or until meat thermometer reads 140°. Before ham is thoroughly cooked, simmer a mixture of the remaining 5 ingredients over medium-low heat for 15 minutes or until slightly thickened. About 20 minutes before ham is ready, brush glaze over ham. Serve garnished with orange slices and endive leaves. Serves 6.
Mix cake mix with 4 ounces of milk and butter. Pour 1/2 mixture into greased 9 x 13-inch pan. Bake at 350° for 7 minutes. Unwrap caramels and add 1/3 cup milk. Melt over heat while cake cools. Pour caramel mixture over cake. Put nuts and chocolate chips on top. Dot remaining cake batter on top. Bake 20 minutes longer. Let set 24 hours before cutting into squares.
Brown beef. Add all ingredients, except cheese. Cover and simmer 25 minutes, stirring occasionally. Top with cheese. Heat until melted. Yield: 6 servings.
Combine chocolate chips, butter and corn syrup in saucepan. Stir over low heat until smooth. Remove from heat. Stir in vanilla and sugar. Add Rice Krispies. Mix lightly until well coated. Spread into 13 x 9-inch pan. Keep refrigerated.
Preheat oven to 350°. Mix ingredients in a large bowl and beat for three minutes at medium to high speed of electric mixer. Pour batter into a 10 inch nonstick-coated Bundt pan and bake until cake is springy and lightly brown, about 60 to 70 minutes. Then invert pan and turn out cake. Let cool completely on a rack.
Mix water and soup. Add onion, celery and Accent. Add tuna. Add noodles and cashews just before baking. Top with crushed potato chips. Bake 1 hour at 350°.
Soften cream cheese and beat in xxx sugar. Add peanut butter and milk. Beat until smooth. Fold in Cool Whip and blend well. Pour into crust and freeze. Take out 1/2 hour before serving. Garnish with chocolate syrup or Cool Whip.
Mix first 4 ingredients. Slice rolls lengthwise (like a layer cake). Spread both sides with mixture. Put sliced ham on bottom half. Put cheese on top of ham. Put top half back on. Put back in foil pan. Wrap in foil. At this point, they can be frozen for up to 3 weeks. Defrost or if not frozen, heat at 350° for 15 minutes or until cheese has melted slightly and middle is hot.
Mix together eggs (beaten), pudding and milk. Sift together flour, soda, salt, cinnamon, nutmeg and brown sugar. Pour liquid mixture into dry ingredients. Stir in melted butter, 3 tablespoons. Pour mixture into a shallow greased pan to depth of about 2-inches.
Brown ground beef and drain. Add barbecue sauce, onion and brown sugar. Simmer while preparing muffin tins. Press biscuits around sides and bottom of tins to form cups. Fill each 3/4 full of mixture. Sprinkle grated cheese on top of each cup. Bake at 400° until biscuits are brown.
Brown butter; blend in cornstarch and continue browning, stirring constantly. Add seasonings. Combine sugar, vinegar and water and add to the first mixture gradually. Cook slowly until thickened, stirring constantly. Pour over hot carrots.
Cream shortening, eggs, sugar and sour cream. Stir in vanilla. Mix dry ingredients; add to creamed mixture. Roll out or drop by spoonfuls onto greased cookie sheets. Bake at 400° for 10 to 12 minutes.
Mix salmon, onion and lemon juice with fork. Add beaten egg to salmon mix. Add enough flour to hold mixture together. Make patties and cook on medium heat until golden brown.
Use 3-quart casserole. Cut potatoes like French fries. Layer part of potatoes in bottom of dish. Add salt and pepper and 4 to 5 slices of Old English cheese. Repeat another layer of potatoes and cheese. Dot with butter. Pour on 1/2 pint whipping cream. Cover and bake at 400° for 1 hour or until done.
Mix first 9 ingredients gently and shape into 1-inch balls. Put raw vegetables on a greased cookie sheet and bake at 350° until brown; turn once.
Melt butter and mix with stuffing. Place half of mixture in bottom of a 9 x 13-inch baking dish. Chunk up chicken and place on top of stuffing. Blend soups and broth together. Pour over chicken and add remaining stuffing over top. Bake for 45 minutes in a 350° oven.
Brown ground beef, onion and garlic in microwave dish until beef is no longer red and onion is transparent. Stir to break up meat; drain. Stir in soup and chopped green chilies.
Combine all ingredients in blender. Blend until smooth. Pour into a clean, dry, glass container with a tight-fitting cover. Refrigerate for up to 1 month.
Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in milk. Pour into unbaked pie shell. Dash top with nutmeg. Bake in a very hot oven at 475° for 5 minutes. Reduce heat to 425° and bake 10 minutes or until set.
Dice red onion. In medium bowl, blend all ingredients together. Fingers are the best mixers for this. Shape into a loaf and bake in loaf pan for 45 minutes.
Mix flour, butter, powdered sugar and press into 8 x 8 inch greased pan. Bake 20 minutes at 350 degrees.
Sift dry ingredients together. Add milk and egg; stir in onions. Shape dough into balls. Drop in deep fat and fry until brown.
Odd numbered layers: Dissolve gelatin in 3/4 cup of boiling water; add 3/4 cup of cold water.
Preheat oven to 350°. Mix flour, butter, powdered sugar and 1 tablespoon grated lemon peel. Press into 8 x 8 x 2-inch ungreased pan. Build 1/2 edge. Bake 20 minutes or until golden brown. Mix remaining dry ingredients; grate both lemon peels. Juice both lemons and remove seeds. Add with grating to dry ingredients. Beat 3 minutes or until fluffy. Pour over crust.
Sprinkle cheese and bacon in pie shell. Beat remaining ingredients together. Pour into pie shell. Bake at 375° for 45 minutes or until firm and browned.
Combine first seven ingredients in a heavy saucepan. Cook over low heat 10 minutes, stirring often. Serve over chow mein noodles, rice or toasted bread. Yield: 2 servings.
Mix cheese, onion and mayonnaise. Spread on slices of party rye. Bake 6 to 8 minutes at 400°.
Heat oven to 375°. Break 8 graham cracker squares. Pour butter into a 13 x 9 x 2-inch pan. Top with graham cracker crumbs pressing evenly in bottom of pan. Sprinkle chopped walnuts over crumbs. Layer in order listed all remaining ingredients, pouring milk over entire mixture. Bake 25 minutes. Let cool and cut into squares.
Mix puddings, jello and water. Cook 10 minutes after it starts to boil. Let cool; add Cool Whip and oranges. Place in refrigerator.
Bake cake according to box directions and let cool. Prepare jello as directed. When cake is cool, poke several holes with a knife. Pour liquid jello over cake and refrigerate several hours. Spread Cool Whip over cake just before serving, OR whip cream until peaks form; add sugar and vanilla, and spread over cake.
Roll potato chips in bag(s) until crushed fine. Cream butter and sugar very well. Mix sugar/butter mix with flour, vanilla and potato chips. Drop by teaspoonfuls onto ungreased pan. Bake at 350° until golden brown. Remove from oven; let cool, then sprinkle powdered sugar on top. Makes 4 to 5 dozen.
Mix sugar and oleo. Add bananas and eggs. Mix well. Add dry ingredients. Bake in loaf or tube pan for about 1 hour and 15 minutes.
Saute onion in butter until tender. Make a sauce by adding soup, lemon juice and seasonings. Fold rice and shrimp into sauce. Then fold in sour cream and pour into one-quart buttered baking dish. Sprinkle with cheese and bake at 325° for 30 minutes.
Lightly grease and line 9 x 13-inch baking pan with 1/2 of the dried beef slices. Place chicken breasts over beef slices. Place remaining beef slices on top of chicken breasts, set aside. Mix cream of mushroom soup, milk and sour cream and pour over beef and chicken. Cover with aluminum foil and bake at 300° for 2 hours, then increase temperature to 350° and bake uncovered for 20 minutes or until lightly browned.
Cook potatoes until tender. Meanwhile, beat together vinegar, corn oil, sugar, salt and pepper and set aside. Slice potatoes and put into large bowl. Add egg, onion and parsley and toss lightly. Immediately pour oil mixture over potatoes but do not toss. Let marinate 1 hour. Add mayonnaise and toss lightly. Makes 6 to 8 servings.
Salt and pepper potatoes; set aside. Brown pork chops in a skillet. Salt and pepper. Place chops in bottom of a baking dish, placing potatoes on top of chops. Dilute soup with 1 can of water. Pour over chops and potatoes; bake in preheated 350° oven for 1 hour.
Combine all ingredients. Place in uncooked pie shells. Bake for 10 minutes at 400° and for 1 hour at 300°. Makes 2 pies.
Beat eggs with fork, then add water and salt. Add enough flour to make a very stiff dough. Roll very thin and cut noodles.
Cover bottom of 2-quart casserole with corn chips. Add layer of mixture of chili con carne, corn, cheese and olives. Add another layer of corn chips and repeat layers until ingredients are used. Pour tomato juice over entire dish. Bake in a 375° oven for 30 minutes.
Separate beef and place on bottom of glass casserole dish. Wrap bacon around chicken breasts and lay on top of beef slices. Mix soup and sour cream. Pour over chicken. Bake at 300° for 2 hours, covered. Bake 30 minutes more, uncovered.
Cook pasta. Toss with 1/4 cup vinaigrette. Add tomato and black olives. Set aside. Combine olive oil, peppers, asparagus and garlic in a microwave-safe container. Cover; microwave on High until vegetables are tender, about 3 to 5 minutes. Set aside. Place sausage and remaining vinaigrette in another container. Cover; microwave on High until sausage is hot, about 3 to 6 minutes. Combine sausage and pepper mixtures; serve over pasta. Add pepper to taste.
Beat the eggs, salt, pepper, cream and cayenne pepper. Grate cheese on bottom of unbaked pie crust. Pour egg mixture and bacon over cheese. Bake at 400° for 35 to 45 minutes. Cool 5 to 7 minutes.
Rinse peas in colander until just thawed. Drain thoroughly. Combine the peas, apple and onions and toss lightly with Horseradish Cream Dressing. Chill. Fry bacon until crisp and drain. At serving time, garnish the salad with the bacon.
Cream dry jello with cream cheese. Bring sugar and pineapple to a boil; add to jello mixture and mix well. Add cold water and chill until it begins to set. Stir in Cool Whip and nuts and chill until congealed.
Heat oven to 375°. Unroll dough into 4 long rectangles. Press perforations to seal. Place ham slices on rectangles. Spread ham slices with mustard, sprinkle with cheese. Starting at shortest side, roll up and seal edges. Coat rolls with sesame seed. Cut each roll into 5 slices. Place cut side down on ungreased cookie sheet. Bake for 15 to 20 minutes until golden brown. Serve warm. Yields 20 appetizer servings.
Be sure to add a teaspoon of gaiety that sings and then the ability to laugh at little things. Moisten with a few tears of heart felt sympathy. Bake in a good natured pan. Serve repeatedly.
Combine flour, sugar and salt. Bring to a boil the oleo, water and cocoa. Add the oleo, water and cocoa mixture to the combined mixture and blend well. Add baking soda, eggs and sour cream; mix well. Pour into greased cookie sheet pan and bake at 350° for 20 to 25 minutes, no longer.
Heat milk. Mix sugar, salt and cornstarch with small amount of heated milk. Stir in egg yolks. Cook until thick. Add unmelted butter, vanilla, chips to color, coconut and pecans. Cool shortly. Put into a 9-inch baked pie shell.
Break up hamburger. Mix next 8 ingredients in bowl and pour over meat. Add water and smoke. Mix well. Refrigerate 24 hours.
Dissolve gelatin in boiling water. Stir in remaining ingredients and pour into 1 1/2-quart container. Chill until set (3 to 4 hours). Recommended in summer with barbecued chicken. Makes 8 (1/2 cup) servings. Each 1/2 cup serving equals 150 calories or 1 bread and 2 fruit exchanges.
Cream butter and sugar; add melted chocolate. Add eggs, one at a time, vanilla and flavoring. Pour into pie shell and freeze. Twenty minutes before serving, remove from freezer. Top with whipped cream and serve.
Grease and flour 13 x 9-inch cake pan. Sift together and set aside the flour, baking powder and salt. Beat in mixing bowl until very thick and lemon colored the egg yolks. Beat in sugar gradually. Blend in slowly on low speed the boiling water and vanilla. Quickly blend in dry ingredients. Pour into pan. Bake until top springs back at 350° for 20 to 25 minutes.
Heat oil in skillet. Brown stew meat. Add onions, garlic, Worcestershire sauce, bay leaf, oregano, salt and pepper. Simmer, covered, 1 1/2 hours or until meat is tender. Add potatoes and carrots. Continue cooking until vegetables are tender.
Saute garlic cloves lightly in olive oil. Add chicken or vegetable stock and fresh tortellini. Cook until tortellini is tender (about 8 to 10 minutes). Add remaining ingredients, except cheese. Simmer 2 minutes. Serve immediately, topped with cheese.
Preheat oven to 400°. In mixing bowl, lightly beat egg. Stir in milk, oil and brown sugar. Stir in remaining ingredients. Pour into greased 9 x 5-inch loaf pan. Bake 30 or 40 minutes or until a pick inserted in center comes out clean. Allow to stand 5 minutes before serving. Makes 1 loaf.
Slice squash in 1/2-inch pieces. Boil three minutes until tender. Drain; add onion, eggs and seasonings. Mix until well blended. Pour into 1-quart greased casserole. Mix butter and crumbs. Bake at 350° for 35 to 45 minutes until browned. During last five minutes of cooking, grate Cheddar cheese on top of casserole to melt.
Cut fillets into serving pieces. Place in greased shallow baking dish or pan. Sprinkle with lemon juice, paprika and a dash of salt and pepper. In saucepan, blend 2 tablespoons of butter with flour and dash each of salt and pepper; add milk all at once. Cook and stir until thick and bubbly; pour over fish. Blend crumbs with remaining butter and sprinkle over fish. Bake at 350° for 35 minutes.
Dissolve yeast in water. Scald milk. Cool to lukewarm; add flour to make a thick batter. Add yeast and eggs; beat well. Add flour to make a soft dough; knead until satiny. Place in greased bowl and let rise until double in bulk. Shape into any kind of roll. Let rise until light. Bake at 350° to 375°.
Combine first 4 ingredients, place in 9 x 13-inch pan. Top with bacon and olives. Bake 1 hour at 325°. Serves 12.
Place cottage cheese in a bowl. Stir in Jell-O. Add pineapple and nuts. Mix together. Fold in Cool Whip and refrigerate.
Bring the first 5 ingredients almost to a boil. Add the sugar, flour and vanilla. Mix together with the other ingredients and bake at 350° for 35 minutes in a sheet pan. When cake comes out of oven, spread on top of cake 1 tablespoon oil and 1 cup peanut butter.
Preheat oven to 350°. Prepare 2 (9 x 5-inch) loaf pans by spraying with Pam or greasing with margarine wrapper.
Coat the beef cubes with flour and braise in peanut oil. Cook the beans 1 1/2 hours and drain. Add all the other ingredients. Simmer until done.
In a large pot or crock-pot, bring cider and all juices to a boil. Put cloves and cinnamon sticks in a mesh bag and add to cider and juices. Lower heat. Add honey and nutmeg. Cover and simmer for thirty minutes or until ready to serve. Garnish with clove-studded orange slices floating on top. Serve pretty warm with an individual cinnamon stick. Serves 25.
Mix cake mix, egg and oleo in bowl. Pat firmly in a 9 x 13-inch pan. Mix the cream cheese, confectioners sugar and eggs with blender; pour over cake mix. Top with nuts. Bake at 350° for 30 to 40 minutes.
Lay potato on cutting board, using handle of wooden spoon as stopper, slice potato almost through, thin. Place potatoes in baking dish, fan slightly to open slices, and salt and pepper. Sprinkle with herbs such as parsley, thyme, chives or dill (we like chives and dill). Drizzle with butter or margarine.
Cream butter and sugar. Add egg and beat. Add Karo syrup. Mix flour, salt, cinnamon, ginger and nutmeg together; add to creamed mixture. Add soda in hot water. Add last the chopped dates and some chopped nutmeats. Chill. Drop by spoonfuls on baking sheet. Bake at 350°. Frost when cool.
Layer cookies in bottom of a serving bowl, then spread with 1 cup strawberries. Slice and layer 1 banana and 1 cup pudding. Repeat layers, ending with pudding. Garnish with strawberries. Refrigerate until ready to serve.
Saute vegetables and	shrimp in butter, individually. Set aside in warm oven. To chicken broth made from bouillon cubes, add some cornstarch and a couple of good "glugs" of sherry. Cook until thickened. Put all ingredients together and add salt and pepper to taste. Serve over rice. (Amounts are strictly determined by number of people to be served.)
Mix sugar, milk, butter and cocoa in a large pot. Cook over medium heat until boiling. Remove from heat and add remaining ingredients. Drop cookies onto wax paper. Let cool about 20 minutes.
Mix the ingredients. Divide the dough into 32 pieces and fill with an (sweet bean filling). Use slightly oiled banana leaves or ti leaves to wrap the dough. Steam for 2 minutes.
Fry the bacon until crisp and drain. Save 2 to 3 tablespoons drippings. Crumble the bacon. Saute onion in drippings. Blend in flour slowly. Stir in vinegar and water. Cook until mixture boils and thickens slightly. Add sugar, salt and pepper. Simmer 10 minutes.
Combine eggs, corn, corn meal, oil, garlic salt and baking soda in large bowl. Pour half of mix into a casserole. Top with chilies and half of cheese. Cover with remaining mixture and top with the balance of cheese. Bake at 450° for 45 minutes or until firm. Yields 8 to 10 servings.
In a medium saucepan, simmer first four ingredients until onion is just soft. Add grits and salt; bring to a boil. Cover and reduce heat, stirring occasionally, until grits reach desired thickness. Remove from heat and stir in cheese until melted. Serve hot.
Combine lemon juice and lemon extract. Pour into condensed milk and stir thoroughly. Add egg yolks and blend well. Pour mixture into crust. Add meringue. Brown on 325°. Cool and refrigerate.
Mix lime and water. Add sliced tomatoes and soak for 24 hours. Drain and soak for 4 hours in fresh water, changing water every hour. Drain again. Make syrup of sugar, vinegar and spices. Bring to boil. Pour over tomatoes and let stand overnight. In morning, boil 1 hour. Seal in sterilized jars.
In a large bowl place ingredients in layers as given. Cover bowl air tight and put in refrigerator overnight or for several hours. Toss just before serving. Use 1/4 recipe to serve 4.
Cream together margarine and sugar, adding sugar gradually. Blend in the bananas, eggs and vanilla. Add sifted mixture to the creamed butter/sugar combination alternately with the buttermilk until all is well blended. Add nuts, if desired. Bake in 2 (9 x 5 x 3-inch) loaf pans at 350° for about 1 1/2 hours. Makes 2 loaves.
Grease 13 x 9-inch baking dish. Tear up bread and place in dish. Brown and drain sausage. Spoon over bread. Sprinkle with cheese. Beat together eggs, milk, salt and pepper. Pour over mixture in baking dish.
Add sugar to milk; cool to lukewarm. Add yeast and stir until smooth. Let stand about 10 minutes. Pour mixture into large bowl and add flour (1/2 cup at a time), 1/4 cup sugar, shortening and salt. Mix well, then put on floured board. Knead until dough is smooth. Place in greased bowl, cover and let rise in warm place until double in size. Knead and work again. Make into rolls. Put in greased muffin tins and let rise again. Cook at 400° for 25 minutes or until golden brown. These rolls can be made in 1 1/2 hours.
Let stand until soft, then mix well. Shape into a ball. Roll in chopped nuts. Top with a cherry. Refrigerate. May be frozen.
Mix drained spaghetti, mushrooms, olives and pimento. Blend cream of mushroom soup with chicken broth and microwave on Medium heat for approximately 5 minutes. Add cooking sherry and cheese to sauce. Season with salt and pepper. Mix sauce with spaghetti mixture and turkey.
Prick squash several times. Microwave on High, about 11 to 13 minutes, until soft when pricked with a fork. Let stand for 5 minutes. Cut in half and remove seeds. Place cut side up in a 10-inch square casserole. Set aside.
Boil chicken and cool.	Cut into bite-sized pieces and layer in long casserole dish. Heat soups, milk, salt and pepper. Pour over chicken. In a saucepan melt margarine and stuffing mix and broth. Spread on top and bake at 350° for 30 minutes.