HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place pork chops in baking dish or pan, topping each with a slice of lemon, onion, green pepper and a whole tomato. Cover pork chops with juice from canned tomatoes. Add salt and pepper to taste and bake in a covered dish until done.
Season meat to your taste. Put meat into heavy pan over medium heat. (You need not use butter or oil, inasmuch as the ground meat will be somewhat fatty.)
Marinate steak overnight in a mixture of Italian dressing, lemon juice, cooking wine, Worcestershire sauce, salt and pepper to taste. Cut bell pepper and onion up and place in marinade. Take steak and beat with a meat mallet; flour. Pour enough oil in skillet to almost cover meat. Get grease hot. Fry meat fast with onion and bell pepper.
In plastic bag, mix by shaking about 1/2 cup flour, salt and pepper to taste, onion salt and paprika. Dredge chicken pieces by shaking in bag a couple of pieces at a time. In skillet with small portion of cooking oil, lightly brown coated chicken portions. Place chicken in bottom of greased casserole dish. In blender, mix soup, half and half and sherry. Pour over chicken and mushrooms. Cover casserole dish with foil. Bake at 375° for 1 hour to 1 hour and 20 minutes. Serve with rice.
In a small mixing bowl, beat the cream cheese and brown sugar until smooth. Beat in the sour cream, extracts and cinnamon until smooth. Add milk; mix well. Add pudding mix; beat on low speed for 2 minutes. Cover and refrigerate for at least 1 hour. Serve with fruit. Yield: 3 1/2 cups.
Peel, cube and cook potatoes. Cook eggs. Chop up onion. Mix cooked potatoes (drained), onion, 2 tablespoons sweet pickles and 4 tablespoons mayo (or to taste). Add salt and pepper to taste. Mix together.
Brown hamburger with salt and onion until done. Drain all grease from meat. Meanwhile, cook the spaghetti until done; drain and add to hamburger. Add tomatoes and sauce. Stir together to mix well and you are ready to eat!
Preheat oven to 350°. Grease and flour a 13 x 9-inch pan. Mix all ingredients except water. Beat 2 minutes. Turn mixer on low and blend boiling water into batter. Bake 30 to 40 minutes. Start testing cake after 30 minutes. Do not overbake.
Mix water and jello. Refrigerate until it begins to set. Remove from refrigerator and add Cool Whip and strawberries. Then whip to break into chunks. Cube cake and mix with jello. Refrigerate.
Cream butter, eggs and sugar. Reserve 3 tablespoons flour. In separate bowl, combine remaining flour, baking powder, salt and baking soda. Add vanilla to milk. Alternately add milk and flour mixture to creamed butter and egg mixture. Place berries in separate bowl; sprinkle with reserved flour and turn gently with spoon until berries are lightly coated. Fold berries into batter. Fill 2 (12 hole) greased (or use paper muffin cups) muffin pans 2/3 full and sprinkle tops with sugar. Bake at 400° for 15 to 20 minutes, until tester comes out clean. Makes 24 muffins.
Brown beef and onions. Cook until onion is tender. Add remaining ingredients, except cheese. Simmer 15 minutes. Top with cheese.
Mix ingredients and pour into a greased and floured cake pan. Use three pans for 3 layers. Bake at 325° for 20 to 25 minutes.
Heat oven to 450°. Cook and stir ground beef and onions in 10-inch skillet until beef is light brown and onions tender; drain. Stir in macaroni, sauce mix, beans (with liquid), water and chili powder. Heat to boiling; reduce heat. Simmer, uncovered, 5 minutes. Stir baking mix, 1/3 cup cornmeal, the cheese, milk and egg vigorously until well blended. Pour bean mixture into ungreased 3-quart casserole. Drop dough by spoonfuls around edges of casserole. Sprinkle with 1 tablespoon cornmeal. Bake uncovered until golden brown, about 15 minutes. Makes 5 to 6 servings.
Combine all ingredients and mix well. Place in bowl or muffin liners for individual servings. Refrigerate. Enjoy!!
This recipe can be for as many strawberries as you want to fix. From a few to a whole quart.	Clean and hull your strawberries. Fill with Cool Whip (a pastry tool works well) roll in powdered sugar and enjoy.
Wrap frozen dough in Reynolds wrap until dough rises. Roll out dough. Fry sausage. Layer sausage, pepperoni and cheese. Pull dough together and bake at 350° until brown. Makes 2 loaves.
After mixing cheese mixture well, add remaining ingredients and mix well. Spoon some spaghetti sauce in bottom of 9 X 13 pan. Spoon ingredients over sauce and spread evenly. Cover with more sauce. Bake at 350 for 30 minutes or until center is heated thru. Use extra sauce at table. Can be divided and frozen.
Melt butter in skillet. Stir in onion salt, mustard and Worcestershire sauce. Add walnuts. Toss lightly to coat with seasoned butter. Stir over low heat 3 to 5 minutes to lightly toast. Remove from heat. Sprinkle with cheese, tossing lightly as cheese melts. Turn out onto flat pan to cool.
Cut minute steaks into strips. Brown in hot fat. Add onion. Add garlic powder. Cook 5 minutes. In separate bowl, combine mushroom soup, sour cream, mushrooms, ketchup and Worcestershire sauce. Add to meat; heat through and serve over cooked egg noodles.
Roll cookie dough onto pizza pan or cookie sheet with sides. Bake at 350° until brown. Cool. Mix cream cheese and confectioners sugar; spread over baked cookie dough. Add fruit to top. Mix sugar, cornstarch and juice; bring to a boil. Boil until clear. Stir in gelatin mix. Cool and pour over fruit. Refrigerate. Top with Cool Whip, if desired.
Layer ham, onions, potatoes and cheese in crock-pot. Repeat layers until all ingredients are used. Mix soup and water. Pour over all ingredients. Cover and cook on low for 8 to 10 hours or on high for 4 hours.
Preheat oven to 375°. Combine flour, baking soda and salt; set aside. Cream together shortening and sugars until light and fluffy; beat in egg and vanilla. Blend in flour mixture slowly. Stir in M&M's and nuts.
Mix all ingredients reserving some of the noodles for topping. Place in casserole. Bake, uncovered, at 350° for 40 minutes.
Melt margarine. Add ham and saute on low for 5 minutes. Add celery and onion. Saute until tender (not brown). Cook potatoes in boiling salted water until nearly tender. Drain. Blend flour in ham and vegetable mixture. Add milk slowly. Cook and stir until smooth and thickened. Add potatoes. Cook over low heat until potatoes are just tender. Serve with parsley added.
Melt margarine in a 9 x 9-inch pan. Pour in 1 cup of graham cracker crumbs and pat to make crust. Layer coconut, chocolate chips, nuts and milk. Bake in a preheated oven at 350° for 30 minutes.
Brown the ground meat, onion, garlic, parsley flakes, salt and pepper. Grease crock-pot with butter. Make layers of potatoes (sliced), carrots (sliced) and ground meat. Dot each layer with butter. Repeat layers; approximately 3 layers. Put in blender the tomatoes, soup, tomato sauce and ketchup. Blend. Pour over potatoes, carrots and ground meat, just enough to cover. Cook in crock-pot for 7 hours on high.
Pour 1 3/4 cup boiling water over 1 cup uncooked oatmeal. Let stand 10 minutes. Add brown sugar, white sugar and butter. Mix well. Add eggs. Mix well. Sift flour, soda, salt and cocoa. Add to sugar mixture. Mix well. Add chocolate chips. Pour into 9 x 13 greased and floured pan. Sprinkle with remaining chips. Bake at 350° for 40 minutes.
Cook peas until done, then cool. Mix in onion, egg and cheese and then mix in mayonnaise. Add salt to taste. Let stand in refrigerator for about 1/2 hour and then serve.
Shape beef into loaf and place in shallow baking dish. Pour soups over meat. Cover and bake at 350° for 1 1/2 hours or until done.
In medium bowl, combine Bran and milk; let stand 5 minutes. In small bowl, combine flour, Sugar Twin, baking powder and soda; set aside. Mix margarine and egg into Bran mixture. Stir in flour mixture just until blended. Spoon batter into 12 greased (2 1/2-inch) muffin pan cups or use papers. Bake at 400° for 18 to 20 minutes or until done. Serve warm.
Cream butter and gradually add honey. Add flour, salt and vanilla. Add chopped nuts. Mix well. Form into small balls. Place on a greased baking sheet. Bake in a moderate 300° oven for 40 to 45 minutes.
Use heavy-duty large pan. Crumble Italian sausage, after taking casing off sausage, into a skillet. Add bulk sausage. Stir and cook on medium heat until well mixed. Then add all the other ingredients. Turn heat down to low. Cook until all the cheese is melted and all the ingredients are well done. When done, use a tablespoon to cover slices of bread. Place on a cookie sheet and freeze. When frozen, place in freezer bags. Take out of the freezer when ready to bake.
Dip cutlets in egg and bread crumbs; cook 8 minutes on each side. Lay slice of Mozzarella cheese on top with sauce surrounding in shallow dish. Serve with spaghetti.
Cream shortening, margarine, egg yolks and vanilla in a bowl and set aside. In separate bowl combine flour and salt. Combine both bowls and mix well. In the palms of your hands roll dough into about 1 inch balls. Use the remaining egg whites to dip the dough balls in and roll in chopped nuts. Place dough balls on ungreased cookie sheet and press down on each dough ball with your thumb, creating a thumbprint. Bake in a 350° oven for 10 to 12 minutes. After cookies have cooled, fill each thumbprint with icing.
Combine sugar, cornstarch, flour, salt and water in double boiler. Dissolve all cornstarch and flour. Add beaten eggs, slowly stirring in. Also add butter and lemon juice, stirring all the time. When thick, pour into pie shell.
Separate each can of crescent rolls into 4 rectangles by pinching triangular perforations together to make a rectangle. Mix together cream cheese, mushrooms and seasoned salt. Spread mixture on edge of each rectangle. Roll into log with seam side down. Cut each log into 6 pieces. Arrange on cookie sheet. Brush each log with egg and sprinkle each log with poppy seeds. Bake 10 to 12 minutes in 375° oven. Yields 4 to 8 logs.
Combine flour, butter and powdered sugar; press into ungreased 15 1/2 x 10 1/2-inch baking pan. Bake at 350° for 20 minutes. Beat eggs, sugar, baking powder, salt and lemon juice together. Pour over hot crust and bake for 25 minutes.
Refrigerate cranberries and sugar overnight. Dissolve raspberry jello in the boiling water. Cool. Add cranberries, red grapes and nuts. Fold in the whipping cream which has been sweetened. Chill.
1st Layer: In a bowl, mix flour, nuts and margarine. Put in 9 x 13 pan. Bake at 375° for 25 minutes.
First, boil your broccoli about 30 minutes. Then drain water, while cooling in pan a stick of butter or margarine. Then cut thick slices Velveeta cheese over the broccoli. Simmer until melted, then let cool. Now, take ground beef and brown in skillet. Then add onions, bell pepper, garlic salt and black pepper. Cook until golden brown, then drain grease and let cool. After boiling potatoes for 30 minutes, drain water; let cool. Then place potato in bowl or styrofoam plate. Bust potato open, then place broccoli inside, then place ground beef on top. Then place a tablespoon of sour cream on top, then Ranch dressing, then eat.
Arrange potatoes and ham in light greased 1-quart casserole and top with apple rounds. Blend mustard and brown sugar. Pour water or juice over apples and sprinkle brown sugar on top. Cover and bake in 375° oven for 30 minutes. Uncover and bake 10 minutes longer. Serves 4.
Use a large skillet or Dutch oven. Saute onion and pepper in margarine until pepper is soft (not brown). Add pimentos, milk and broth; heat. Add soup, salt and garlic; bring to a boil. Add chicken and heat thoroughly. Stir in spaghetti (drained and washed). Pour into buttered casserole dish and bake 30 minutes at 350°. Add grated cheese and bake until cheese has melted.
Saute onions in margarine. Place in bowl. Add flour, salt and pepper; mix well. Gradually add beef bouillon. Fry bread cubes in margarine. Combine with onion mixture. Place in a greased 1 1/2-quart casserole. Top with 1/2 cup shredded Swiss cheese and Parmesan. Sprinkle with paprika. Bake at 350° until cheese is melted, 20 to 30 minutes. Serves 4 to 6.
Brown together ground beef or ground chicken and onion. Heat together chicken soup, water and sour cream. Dip corn tortillas in hot oil to soften. Place meat mixture into tortillas and roll up. Place in sprayed casserole, seam side down. Pour soup mixture over enchiladas. Top with Cheddar cheese and bake until bubbly and heated through. Diced green chilies can be added to soup mix. Sprinkle green onion on top.
Cover bottom of ungreased 9 x 15-inch pan with 1 1/2 cups crumbs. Melt margarine and chocolate together (microwave). With electric mixer beat egg yolks; add powdered sugar, chocolate mixture and vanilla. Beat egg whites and fold into chocolate mixture; add nuts. Spread over crumbs, then spread softened ice cream. Freeze.
Use equal amounts of each green peppers, banana peppers and onions. Use double amount of tomatoes. Chop up everything.
Blend all ingredients together (except pecans) with mixer until lemon colored. Place pecans in bottom of an unbaked pie shell. Pour lemon colored mixture over the pecans and bake for about 40 minutes at 350°. Yields 9-inch pie.
Let first 6 ingredients come to a hard boil. Boil for 1 minute. Remove from heat. Add vanilla flavoring. Beat until mixed. Pour into buttered dish when it begins to thicken. Let it cool.
Dump crushed pineapple in a greased 9 x 13-inch pan. Spoon on contents of cherry pie filling. Next "dump" on a large box of white or yellow cake mix. Cut up butter or margarine on top of this. Sprinkle with chopped nuts. Bake at 350° for 50 to 60 minutes.
Sort and wash beans. Place in large Dutch oven. Cover with water 2 inches above beans. Soak 8 hours, drain and return to Dutch oven. Add 3 cans chicken broth and next 7 ingredients. Bring to a boil. Reduce heat and simmer, covered, 2 hours or until tender, stirring occasionally. Add remaining can of broth, chicken and next 3 ingredients. Cover and simmer 1 hour, stirring occasionally. Top servings with cheese, salsa and sour cream. Serve with warm tortillas. Yield: 12 cups.
Wrap whole chicken breasts in foil; bake at 400° for 1 hour. When cool, bone, skin and cut in pieces. Cut tortillas in 1-inch strips. Mix soups, milk, onion and salsa. Grease large 9 x 13-inch baking dish. Put 2 tablespoons broth in bottom of pan. Alternate layers of tortillas, chicken and soup mixture. Top with cheese; cover and refrigerate 24 hours to allow flavors to blend. Bake at 300° for 1 1/2 hours.
Soften tortillas in hot oil for 15 seconds on both sides. Drain on paper towels. Place 2 tablespoons of cheese and 1 teaspoon of onion in each tortilla. Roll up and place seam side down in large, flat baking dish. Melt margarine; blend in flour and seasoned salt. Add broth; stir and cook until thick and bubbly. Stir in sour cream and peppers. Cook until heated, but do not boil. Pour over tortillas and bake 20 minutes at 425°. Sprinkle remaining cheese over top and bake 5 minutes longer.
Brown hamburger. Cook noodles and drain. Add butter. Stir to melt. Layer in crock-pot, starting with sauce, then meat. Follow with noodles and cheese. Cook on low for 4 hours.
Preheat oven to 375°. Mix brownie mix as directed on package. Pour mix on 14-inch round pizza pan or baking stone. (If using baking stone, you will need parchment paper.) Bake 15 to 20 minutes or until set. Cool.
Mix and pack into casserole. Bake at 350° for 2 hours.
Mix sugar, cocoa and salt. Add melted oleo; mix well and add eggs. Add milk; blend well. Add vanilla and pour into an unbaked pie shell. Bake at 350° for 30 minutes and then at 300° for 10 to 18 additional minutes. Pie should not "wiggle" in the center and take care to cover crust with foil if edges brown too quickly. Top with Cool Whip.
Brown the onion and ground beef. Mix all the ingredients and bake for 1/2 hour.
Blend all ingredients together. Bake at 350° for 1 to 1 1/2 hours. Top with cheese.
Mix corn (do not drain) and creamed corn, sour cream, melted butter and Jiffy corn bread mix; mix well. Pour into baking dish. Bake at 325° to 350° for 60 minutes.
Blend first 5 ingredients. Split the rolls with long knife. inside of rolls after splitting them. Lay slices of ham (you can have ham shredded at deli) on bread. Add slices of cheese on top of ham. Return top part of separated roll to bottom part. Use the same foil pans that rolls were bought in. Wrap in foil and bake approximately 20 minutes. These freeze well; unthaw and heat the same way.
Stir-fry zucchini, onion and Italian seasoning in hot oil for 5 to 10 minutes. Add tomatoes and cook down, 5 to 10 minutes. Sprinkle on more seasonings, salt and pepper. Transfer vegetables to a casserole dish; top with cheese. Bake at 350° for 30 minutes, until bubbly and brown.
Mix together the sugar, milk and cocoa. Boil for 1 minute, stirring constantly. Remove from heat and add margarine and peanut butter; stir until melted. Add oatmeal and vanilla and mix thoroughly. Drop by spoonfuls onto waxed paper.
Bring large pot of water to a boil, lightly salted. Cook noodles al dente. Make sure they are separated in water. Mix Ricotta, Parmesan, egg, salt and pepper. Lightly oil a 13 x 9 x 2-inch baking pan and spread 1/2 cup tomato sauce on bottom. Lay 3 noodles lengthwise. Spread 1/3 Ricotta mixture on top first layer. Top with 1/3 Mozzarella and 1/3 of the Provolone. Spread another 1/3 of Ricotta on top and another layer of Mozzarella and Provolone. Spread remaining Ricotta on noodles and sauce over the cheese. Bake in preheated 375° oven for 40 minutes until bubbly. Allow lasagna to cool and set before cutting.
Place cooked chicken in pieces in pan. Mix soups, chicken, broth and sour cream. Pour on top of chicken. Fix Stove Top stuffing as directed on box; instead of using water, use chicken broth. Put on top of chicken. Bake for 1 hour at 325°.
Fill a large stockpot 2/3 full with lightly salted water; bring to boil. Meanwhile in skillet over medium-high heat, cook mushrooms and onion in hot oil for 5 minutes, stirring frequently. Add beans to boiling water and cook 5 to 7 minutes until crisp-tender; drain. Add garlic and thyme to mushrooms and cook, stirring for 1 minute. Stir in broth, vinegar, sugar and pepper and bring to boil; continue to stir. Pour mixture over drained green beans. Toss to coat beans and serve. Makes 6 servings.
Combine sugar, flour and water. Cook until clear; add jello, lemon juice and vanilla. Stir until dissolved. Fold in strawberries. Pour into baked pie crust. Top with Cool Whip.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Melt margarine. Mix sugar, cocoa and flour. Add margarine and oil. Stir until smooth. Add eggs, beat until well mixed. Add vanilla and nuts. Bake at 350° for 35 to 40 minutes. Cool; cut into squares.
Brown meat and drain. Cook bell pepper, onion, garlic clove, tomato paste and tomatoes until done and add macaroni.
Simmer on low for 2 to 3 hours. Serve with plain or jalapeno cornbread.
Preheat oven to 500°. Cut four sheets of foil, each 1 foot square. Stir together the ginger, garlic, mango chutney, vinegar, butter and red pepper flakes. Divide the leeks equally, placing 1 portion in the center of each piece of foil. Season both sides of chicken with salt and pepper to taste; place on top of leeks. Spread 1/4 of the chutney mixture on each chicken breast. Sprinkle with the slivered peppers and snow peas; season with salt and pepper.
After boiled potatoes have been cooled, discard skin and slice into a bowl. Mix mayonnaise and eggs in a separate bowl. Add celery, onion, salt and pepper.
Mix milk, lemons and eggs thoroughly. Pour into graham cracker pie crust. Beat the egg white for meringue. Bake at 325°. Place in refrigerator and let cool.
In a large microsafe bowl, melt chocolate at High for 1 minute; stir and heat an additional 30 seconds at High or until melted. Stir in peanut butter and peanuts. Pour mixture over Crispix cereal. Place confectioners sugar in 2-gallon storage bag. Add coated cereal to sugar and close bag tightly. Toss until cereal is coated with sugar. Store in an airtight container in refrigerator.
Boil shrimp in shrimp boil, then peel and cut shrimp in small pieces. Add all ingredients together and chill.
Brown meat lightly in electric skillet at 325°. Sprinkle half of the dry spaghetti sauce mix over the meat. Layer 1 layer of noodles over meat, layer cottage cheese over the noodles, then put another layer of noodles over the cottage cheese. Sprinkle remaining spaghetti sauce, parsley flakes, salt and 1 cup shredded cheese over the mixture. Add tomatoes and water. Cover tightly and set skillet temperature at 225°. Cook and check in 30 to 35 minutes or until noodles are done. Sprinkle remaining Mozzarella cheese over top. Cover, turn off skillet and let stand for 10 minutes or until cheese melts.
In large bowl, combine pudding mix, and milk according to directions. Fold in pineapple chunks and whipped topping. Blend thoroughly. Pour into pie crusts. Refrigerate until set.
Combine all ingredients except raspberries. Mix well. Fold in raspberries. Grease pans and bake at 350 degrees for 35 - 40 minutes.
Mix sour cream and taco seasoning together. Spread beans in 9 x 13 dish, top with guacamole. Top with sour cream mix, then shredded cheese, then tomatoes, & green onions. Use with chips.
Brown and chop ground beef; put in crock-pot and cut cheese in chunks and add to beef. Add sauce and tomato and pepper. Turn crock-pot on low to melt. Serve warm with chips.
Place in microwave-safe dish for 5 minutes. Mash, return for another 3 to 5 minutes. Unbelievably good!
Slice beef across the grain into very thin slices. (Tip: To make slicing easier, freeze beef for 1 hour.) Cook beef over medium heat in hot oil in a heavy skillet with garlic until beef is brown. Add onion and cook 5 minutes, stirring often. Stir in soup, water and soy sauce; bring to a boil and add broccoli. Reduce heat to low. Cover and simmer until veggies are tender. Serve over rice or noodles.
Mix dry ingredients and wet ingredients separately. Add the dry ingredients to the wet ones and mix well. Bake at 350° for one hour in a greased and floured tube pan. This cake also makes well as a loaf, makes 2 loaves.
Cream by hand the first 4 ingredients, adding the flour a little at a time. Divide dough in 24 small balls the size of walnuts. Press in small cupcake pans to make the shells.
Heat oven to 400°. Mix flour, baking powder, baking soda and cinnamon in large bowl. Mix cereal, milk and sugar in another bowl. Let stand 5 minutes. Stir in Egg Beater and applesauce. Add to flour mixture. Stir just until moistened. (Batter will be lumpy.)
Brown hamburger and drain. Combine all ingredients in large baking dish. Crush small bag potato chips on top and bake at 350° for 1 hour.
Heat oil and butter in large skillet. Add squash, onions and garlic; saute until vegetables are crisp-tender. Combine beaten eggs, cheese, dill, salt and pepper. Transfer vegetables to buttered 8-inch skillet baking dish. Pour egg mixture over. Bake at 350° for 25 to 30 minutes, or until set. Makes 6 to 8 servings.
Cook shells; drain. Cool in a single layer on wax paper. Combine all other ingredients. Fill each shell with 2 tablespoons cheese mixture. Spread bottom of 13 x 9-inch baking dish with thin layer of sauce. Place shells in pan; cover with sauce and remaining Parmesan cheese, if desired. Cover and bake at 350° for 35 minutes. Makes 36 shells.
Cream sugars, shortening, eggs and vanilla. Add all other ingredients and mix well. Shape into balls. Roll in sugar and flatten slightly. Bake at 350°.
Cook potatoes, onions, celery and carrots in chicken broth until tender. Add cornstarch and thicken to the consistency of gravy. Remove from stove and stir in remaining ingredients and serve. Makes 6 to 8 servings.
Dissolve Jell-O gelatin, instant soft drink mix and sugar in boiling water. Add cold water. Pour into ice cube trays, small paper cups or frozen pop molds. Insert wooden sticks or paper spoons diagonally in each ice cube section or at an angle in molds or cups for handles. Freeze until firm, 2 to 3 hours. Makes 20 to 24 pops.