HumbleIntelligence/food-ner-1-Million huggingface dataset:
Flour chops and brown on both sides in margarine or oil. Saute veggies in 1/2 stick margarine until softened. Add tomatoes, rice and seasonings. Mix well and place in greased 9 x 13-inch pan. Place pork chops on top and sprinkle with bread crumbs. Melt 2 tablespoons of margarine and pour over top of crumbs. Bake at 350° for 1 hour.
Put potatoes, salt and water in a saucepan. Cover and cook until potatoes are tender. Blend flour, pepper, paprika and sour cream until smooth. Stir into potatoes and add milk. Heat to boiling, stirring constantly. Remove from heat. Add cheese and stir until cheese melts.
Put half of cookies in bottom of 9 x 13 dish. Mix Cool Whip, sugar, cream cheese, pudding and milk. Pour over cookies. Sprinkle remaining cookies on top.
Place fish fillets in ungreased 13 x 9 x 2-inch baking pan. Mix catsup, lemon juice, Worcestershire sauce, sugar, onion, salt and pepper sauce. Pour on fish; turn until both sides are coated. Cover and refrigerate 30 minutes. Heat oven to 400°. Bake, uncovered, until fish flakes easily with fork, 15 to 20 minutes. Garnish with lemon wedges. Serve with pan juices. Serves 3 or 4.
Pour into unbaked 9-inch pie crust. Bake at 350° for about an hour. Top should puff a little and center be set.
Cut steaks into serving sizes. Season with salt and pepper. Sprinkle lightly with garlic powder. Roll in flour. Pound with meat mallet or edge of plate. In a large frying pan or Dutch oven, saute onions. Brown part of steak. Add 2 tablespoons of oil and brown rest of steak. Arrange steak and onions in Dutch oven. Add soup and water. (Note: Mix soup and water together before adding to meat.) Bring to a boil, reduce heat, cover and simmer for 3 hours. Turn once or twice so bottom of steak won't scorch. Serves 4 or 5.
Mix 1 stick margarine (melted) and graham crackers. Mix well and spread evenly in bottom of 9 x 13-inch pan. Combine sugar, eggs, vanilla and remaining stick of margarine. Beat for 20 minutes with electric mixer. Should be light and fluffy. Spread over crust. Slice bananas in discs and place on top of sugar mixture. Top this with crushed pineapple. Cover with Cool Whip. Place 1/2 cherry in rows on top of Cool Whip to look pretty and sprinkle with chopped pecans. Best if made the day before and let sit overnight in refrigerator.
Cook cleaned celery stalks in 6 cups of water until soft. Puree. Measure about 3 cups of the celery puree into a kettle. Add curry, broth and gravy seasoning and green sauce. Simmer. Add zucchini and green pepper. Let cook, over low heat, stirring occasionally, while scrubbing clams, shelling and cleaning shrimp and cutting fish fillets into 3 or 4 pieces each (removing excess bones). Vegetables should be just done. At the last minute (just before serving), add coconut milk and adjust seasoning, curry and salt, then add juice of 2 limes. Cover and bring to a boil.
Saute onion and brown meat; add spices, tomato ingredients and chilies. Add beans and simmer 20-30 minutes. In large baking dish place a layer of chips, then a layer of meat sauce, and then a layer of grated cheese. Repeat layers. Bake at 350° until cheese bubbles; then add sour cream by dropping tablespoons around dish. Bake another 5-10 minutes. Serve with warm tortillas and salad. When adding the spices you may add more to suit your taste.
Mix all ingredients together. Grease and flour 4 tall 1 pound coffee cans. Fill 1/2 full. Bake at 350° for 1 hour or until done.
Crumble, cook and drain sausage. Press rolls, sealing seams into a 13 x 9-inch buttered dish. Sprinkle sausage and cheese over rolls. Combine rest of ingredients and pour over sausage. Bake at 425° for 15 minutes. Let stand 5 minutes.
Cream butter and add the sugar. Add remaining ingredients. Bake in 9 x 13 pan at 350° for 30 minutes. Test to make sure cake is done.
Chop artichoke hearts fine and mix in other ingredients. Bake 1/2 hour at 350°.
Spread pie filling in dish and top with bread cubes. Drizzle with margarine, sprinkle with lemon juice.	(Can use real lemon.) Combine milk, eggs, sugar and almond extract. Pour over bread; press cubes into egg mixture. Sprinkle with cinnamon. Cook 50% power for 17 to 19 minutes or until center is set.	Allow to stand 5 minutes.	Good warm or cold with cool whip or ice cream.	Bake 350 degrees until center is done.
Bake cake mix as directed in 13 x 9 x 2-inch cake pan. Cool cake in pan. Punch holes in cake. Spread pineapple on top of cake, juice and all. Mix vanilla pudding by directions and spread on top of pineapple. Slice bananas on top of pudding. Spread Cool Whip on top of bananas. Sprinkle with coconut and pecan chips. Keep refrigerated until ready to serve.
Melt butter. Blend in peanut butter. Remove from burner and add confectioners sugar. Blend well. Form balls (any size). Melt wax and chocolate chips in double boiler. Keep hot while dipping each ball. Put on wax paper to cool. Makes two dozen balls.
Beat the first 4 ingredients well, then add spice and salt. Fill unbaked deep shells. Bake at 450° for 10 minutes. Reduce to 350° and bake for about 50 minutes.
Mix the first 3 ingredients together and let partially set. Refrigerate for about 2 to 3 hours, stirring every half hour. When partially set, add Mandarin oranges and crushed pineapple, drained. Stir in Cool Whip. Refrigerate and later decorate with a few orange sections.
Combine ingredients; form into a loaf (8 x 4 x 2 inches) in shallow baking pan. Bake in a 350° oven for 1 hour. Let meat loaf stand 5 minutes before slicing. Makes 6 to 8 servings.
In a large pot, boil chicken until thoroughly cooked in just enough water to cover top of chicken. Add salt to season if desired. Place chicken in a bowl to cool. Reserve 1 3/4 cups of the chicken broth. Meanwhile, cut up the broccoli into very small flowerets. Cover the bottom of a 9 x 13-inch dish with the broccoli. Then lay the sliced mushrooms over the broccoli. After the chicken has cooled enough to handle, discard skins and debone. Shred chicken with hands into small pieces. Layer shredded chicken over the mushrooms. Empty the cans of cream of chicken soup in a medium bowl; add the reserved broth and stir until smooth. Pour soup mixture over the chicken. Sprinkle the shredded cheese evenly over the soup. In a large skillet over medium-high heat, melt the margarine and add the dressing. Heat and lightly stir until light brown. Sprinkle dressing evenly over the cheese. Place the casserole in 350° oven for approximately 30 minutes or until bubbly.
Crumble corn bread into large bowl; add soups. Add eggs and onion. Add sage to taste and chicken. Mix well and pour into a greased baking sheet. Bake at 350° for 45 minutes.
Spread mustard on both sides of chicken and sprinkle with pepper. Cover and refrigerate 2 to 4 hours. Melt butter. Stir in lemon juice, garlic salt and tarragon.
Drain pineapple tidbits, reserving 1 cup juice; set aside. Combine instant pudding mix, 1/2 cup reserved pineapple juice and milk in a large bowl; beat at low speed with an electric mixer for 1 minute or until thickened. Fold in sour cream and pineapple tidbits. Place 1/3 of cake crumbs in bottom of a 16-cup glass bowl; drizzle with 2 to 3 tablespoons remaining reserved pineapple juice. Spoon 1/3 of pudding mixture over cake. Repeat procedure twice, ending with pudding mixture. Cover and chill at least 3 hours.
In saucepan, cook raisins, 1 1/4 cups water, oil, cinnamon and nutmeg for 3 minutes. Cool to room temperature. Dissolve salt in 2 tablespoons water. Add eggs. Add to cooled mixture. Mix flour, baking powder and sugar substitute together. Add dry ingredients to mixture. Stir in walnuts. Bake at 375° on greased cookie sheet until golden brown. Serves 16 (2 cookies per serving).
Mix pancake mix, figs, soft butter and milk well. Grease cake pan and flour. Cook in oven at 350° until done.
Mix sugars and milk. Cook over medium heat, stirring constantly until it reaches the soft ball stage. Add butter; do not stir. Set aside to cool. When cooled, add vanilla, pour into bowl and beat until ready to spread. Nuts may be added before spreading.
Sift all dry ingredients together; set aside. In saucepan, put water, margarine, oil and cocoa. Bring to a boil and pour over dry ingredients, mixing well. Set aside. Mix butter, milk, eggs and vanilla. Add to chocolate batter. Pour batter into greased and floured 9 x 13-inch pan. Bake at 400° for 20 minutes.
Cut tofu into 1 x 3-inch strips and freeze overnight. Thaw and squeeze out excess liquid. Mix together all except tofu. Whip until smooth. Pour mixture over tofu strips, being careful to saturate both sides of each strip. Marinate 1 hour while preparing BARBECUE SAUCE.
Beat egg with a little water. Sift together flour, baking powder, cornstarch and soda. Add to egg mixture with remaining water. Mix well. Cut fish into strips or small pieces, then salt. Dip fish into batter and fry for 5 to 6 minutes or until golden brown in deep hot fat.
In buttered baking pan, place 2 or 3 broccoli spears with 1/2 chicken breast on top. Combine remaining ingredients and cover chicken and broccoli. Sprinkle liberally with cheese and bread crumbs. Bake 25 to 30 minutes at 350°. This may be assembled ahead. Serves 8 to 10.
Combine ingredients; mix until well blended. Serve with vegetable dippers or potato chips.
Mix flour and sugar; set aside. Combine butter, cocoa, shortening and water in pan. Bring to a boil. Pour over flour and sugar mixture. Add other ingredients and mix well. Bake 30 minutes at 400° in a 13 x 9-inch pan.
Melt chocolate chips, butter and peanut butter together. Stir in Rice Chex (will need large container). Pour sugar into large paper bag (1 cup at a time). Pour in other ingredients and shake vigorously.
Mix ingredients and cook until water cooks out. Pour into buttered cookie sheet. Spread out single and sprinkle with salt. Put into oven and bake for 15 minutes at 275° or until peanuts are done. Stir several times while cooking.
Mix all ingredients together. Put amount to taste in cup and pour boiling water into cup. Stir.
Mix first 7 ingredients together and pour into pie shell. Bake for 40 minutes at 300° and then turn oven to 275° and cook for an additional 15 to 20 minutes.
In saucepan, saute onion in margarine until tender. Decrease heat to medium. Add milk and cheeses. Stir constantly until melted. Add remaining ingredients. Heat well. Cook at least 15 minutes. Enjoy.
In bowl of electric mixer, combine eggs, sugar, butter, flour, cocoa, vanilla, and salt. Beat on high speed 4 minutes, stopping once or twice to scrap down sides of bowl. Stir in almonds. Pour mixture in greased 8-inch square baking pan. Bake in a preheated 350° oven for 30 to 35 minutes, or until cracks appear on surface and edges begin to pull away from pan. Cool in pan, then cut into squares. Makes 16 servings.
Place meat and vegetables in 1 1/2 quart casserole. Sprinkle tapioca over this and add soup and water. Bake for 3 hours at 325° in covered casserole.
Grease dish. Layer all ingredients into greased dish and bake at 350° for 60 minutes.
Cover bottom of a jelly roll pan or cookie sheet with the rolls. Bake at 350° for 7 to 8 minutes. Cool.
Combine sugar, pumpkin pie spice and salt with beaten eggs. Add melted butter and blend carefully. Add pumpkin and milk and mix thoroughly. Pour into pastry/pie shells. Bake at 350° for 45 minutes or until filling is firm.
In blender, puree olives, cheese, eggs, basil, tarragon, brandy, pepper, garlic and salt to taste. Cover and chill. Sprinkle with parsley. Yields 2 1/2 cups.
Heat barbecue sauce and jelly in skillet until jelly is melted, stirring constantly. Add wieners and simmer for about 20 minutes. Serve hot.
Preheat oven to 425°. Combine flour, cocoa, baking soda and salt in small bowl. With electric mixer on medium speed, beat sugar, shortening and egg white in a medium bowl until fluffy and well blended, about 2 minutes. Stir in flour mixture. Add milk until just blended. Drop dough by spoonfuls onto ungreased cookie sheet. Bake until top springs back when lightly touched (5-7 minutes). Cool. Spoon 2 tsp. of marshmallow creme on the bottom half of the cookie sandwich. Store in air tight container up to 3 days. Serves 12.
Arrange chicken breasts over the bottom of a glass Pyrex dish. Mix the olive oil, lemon juice, mustard, salt and pepper in a food processor fitted with a steel blade. Add the onions, garlic and brown sugar; puree until smooth. Pour over the chicken. Cover and marinate overnight in the refrigerator. Turn chicken over in the morning so both sides marinate.
Cream sugar and shortening. Beat in eggs one at a time. Add flavoring, buttermilk and sifted dry ingredients. Fold in nuts and coconut. Bake in a greased and floured tube pan for 1 hour and 20 minutes at 325°. After pouring syrup over cake, let cake remain in pan 24 hours or overnight.
Mix margarine and sugar together; add eggs. Mix well by hand. Stir in flour and baking soda and sliced bananas; add nuts and mix well. Bake at 350° for 45 to 55 minutes.
Line pie pan with pastry; beat eggs slightly and add cottage cheese, 1/2 cup sugar, cream, salt and lemon rind. Mix the remaining sugar with cinnamon and sprinkle over apricots. Cover with egg and cheese mixture. Bake 10 minutes at 425°. Reduce heat to 350° and bake 30 minutes longer.
Cover bottom of 11 x 17-inch pan with rolls. Bake in a 350° oven for 7 to 8 minutes; remove from oven and cool. Mix cream cheese and salad dressing for 1 minute. Spread over rolls. Sprinkle vegetables over cream cheese. Sprinkle Cheddar cheese over vegetables. Cover with plastic wrap and push vegetables down into cream cheese mixture. Chill 3 or 4 hours and cut into bars.
In a large bowl, combine soup, milk and cheese. Add chicken or turkey, macaroni and eggs. Stir in 1/4 cup melted oleo. Transfer to a greased 13 x 9 x 2-inch dish. Cover and refrigerate for 8 hours or overnight. Toss crumbs with remaining oleo; sprinkle over casserole. Bake uncovered at 350° for 60 to 65 minutes or until bubbly and golden brown. Yields 12.
Bake cake as directed in a 13 x 9-inch pan. Let cake cool. Punch holes in cake. Pour cream of coconut and condensed milk over cake.	Drain juice off of crushed pineapple, then spread crushed pineapple over cake. Spread Cool Whip on top of cake, then sprinkle coconut on top. Keep cake in refrigerator.
Mix thoroughly; pack into loaf pan or square baking dish which has been sprayed with vegetable cooking spray. Bake at 350° for 1 hour.
Spread crab meat in casserole. Add remaining ingredients. Top with 1 cup grated cheese. Bake 20 to 30 minutes in slow oven.
Grind meat, pickles, cheese, pepper and onion. Add remaining ingredients. Spread on bread, hamburger bun, hot dog bun, eat cold or put on an English muffin and bake for 15 minutes at 350°.
Cook the chicken until real tender. Cool, then chop the celery, onions, peppers and pimentos. Cook in chicken broth until tender. Add the chili powder, red pepper, mushrooms and soup. Mix all together. Top with cheese. Bake 45 minutes at 300°. Serve with rice.
Place cooked broccoli in bottom of baking dish. Mix remaining ingredients together and pour over broccoli. Top with buttered bread crumbs. Bake at 350° for 45 minutes.
Heat oven to 350°. Bake crust. Beat cream cheese in medium bowl until soft and fluffy; beat in 1/2 cup sugar and eggs. Stir in 2/3 cup pineapple juice. Pour cream cheese mixture over hot crust. Bake just until center is set (about 20 minutes). Cool completely.
Combine bread crumbs and dressing mix in a plastic bag. Add chicken; shake to coat. Bake chicken on ungreased baking sheet for 50 minutes at 375°. Serves 4 to 6.
Pour into ungreased cake pan and bake 30 to 35 minutes at 350°. Cool before frosting.
Mix grits with cheese. Add beaten egg, milk and margarine. Salt to taste. Place in a casserole and bake at 350° for 20 minutes.
Mix sugar and wine in a double boiler until sugar melts. Remove from heat and add 1 package of Certo. Stir mixture and pour into jars. Seal with paraffin.
In a 10-inch skillet, cook sliced potatoes in a small amount of water. Drain and set aside. Heat the oil; add onions, peppers, mushrooms and garlic. Cook until tender. Place a medium sized bowl. Preheat oven to 400°. To the same skillet, add a small amount of oil. Arrange potatoes in a single layer and sprinkle with Swiss cheese. Add egg substitute to onion mixture and carefully pour over potatoes and cheese in skillet. Cook over medium high heat until bottom is set, approximately 5 minutes. Sprinkle with Parmesan cheese and bake about 10 minutes. Serves 8. You can also use half egg substitute and half eggs, or all eggs.
In a large bowl, combine the first five ingredients. Stir in pecans. Pour into pie crust. Bake at 350° for 50 to 55 minutes. Serves 8.
Combine. Bake at 400° for 8 minutes in 13 x 9-inch pan; cool.
Saute green peppers and onions in oil. Stir in chili powder. Cook 1 minute. Add remaining ingredients (except meat) and 1 cup water. Mix. Add meat. Cook 6 hours in crock-pot.
Sprinkle fillets with lemon juice, herb seasoning and pepper. Marinate 10 to 20 minutes. Pour a bit of tomato sauce in the bottom of a small, shallow baking dish. Lay fish on top of sauce and bake in upper third of a preheated 375° oven for 10 minutes. Layer top of fish with onion, celery, green pepper, tomatoes and mushrooms. Pour remaining tomato sauce over vegetables and bake at 375° for 20 to 25 minutes or until fish flakes. If you like, the fish may be prepared and served directly in individual baking dishes. Yield: 4 servings.
Combine 1 3/4 cups broth, cornstarch and soy sauce and set aside. Saute onion and garlic in oil, either in a wok or saucepan for 3 to 4 minutes. Add 1/4 cup chicken broth. Add chicken and stir-fry until chicken is cooked through. (You may need to add a little more chicken broth if mixture is dry.) Add celery and peanuts and broth/cornstarch/soy sauce mixture. Cover and allow to simmer until thickens, about 3 minutes. Serve over rice or noodles.
Mix all ingredients together except apples. After everything is mixed, fold in apples. Pour mixture into a 9 x 13-inch greased and floured pan. Sprinkle topping mixture on top.
Mix potatoes with onion, soup, salt, pepper, sour cream and cheese whip and place in a greased 9 x 13-inch pan. Combine corn flakes and melted margarine. Sprinkle on top. Bake at 350° for 1 hour.
Melt butter and mix all ingredients together. Pour mixture into unbaked pie shells. Bake in preheated oven at 350° until brown.
Preheat oven to 325°. Mix corn, flour, sugar, salt and pepper. Beat eggs until light. Add eggs and milk. Bake in dish or casserole with some melted butter and stir the rest into the corn-egg mixture. Pour into baking dish. Set baking dish in a pan of hot water and bake at 325° until custard is firm (about 20 minutes).
Cook corn in very small amount of water. About 5 minutes before serving time, drain excess water from corn and add cream cheese. Stir until melted over low heat. Serves 8.
Place cooked, drained broccoli spears in buttered casserole dish. Add chicken; pour over the top of the soups which have been blended with mayonnaise and lemon juice. Sprinkle with cheese, then bread crumbs, then dribble on butter. (May be frozen.) Cook at 350° for 30 minutes. Serves 4 to 8.
Melt chocolate with milk over low heat, stirring until smooth. Add cream cheese; stir until melted. Stir in vanilla. Gradually add sugar, mixing until well blended.
Brown onion in butter; add spinach. Combine remaining ingredients and 1/2 cup of the cheese. Pour into pie shell; top with remaining cheese. Bake at 375° for 30 minutes.
Stir all ingredients to moisten. Pour into muffin pans. Bake at 425° approximately 15 minutes.
Melt caramels and milk together in double boiler. Take marshmallows and dip into caramel mixture. Roll in crushed Rice Krispies.
Preheat oven at 400°. In medium saucepan, melt butter. Add water; bring to boiling. Add flour and salt all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat; cool slightly, about 5 minutes. Add eggs, one at a time, beating with a wooden spoon after each addition for 1 to 2 minutes or until smooth. Drop batter by heaping tablespoonfuls 3 inches apart onto greased baking sheet. Bake in a 400° oven about 3 minutes or until golden brown and puffy. Remove from oven; split, removing any soft dough inside. Cool on a wire rack. Fill with whipped cream, pudding, ice cream or fruit mixture. Makes 10.
Cook rice, bouillon cubes and water until rice absorbs the water. Place rice in bowl. Refrigerate to cool. Add chopped onion and sliced water chestnuts to rice, then add chicken, grapes and cashews. Combine in a separate bowl the lemon juice, mayonnaise, pepper and pimento. Add dressing to salad mixture.
Melt chocolate and margarine together over hot water. Beat in sugar and eggs. Sift together flour, baking powder and salt and stir in. Mix in broken nuts. Spread in well-greased 8-inch square pan. Bake at 350° for about 25 minutes. Bake until top has a dull crust. A slightly imprint will be left when top is touched by a finger. Cool slightly.
Peel potatoes and cut into wedges. Combine flour, cheese, salt and pepper in a bag. Place a few potatoes at a time in the bag and shake, coating potatoes. Melt butter in 9 x 13-inch pan. Place potatoes in pan and bake at 375° for 1 hour. Turn once during baking. Also good on grill, but wrap in Pam coated aluminum foil and top with pats of butter.
In heavy saucepan, dissolve cornstarch in water and add sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Fold in coconut. Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas; cover. Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas if desired. Refrigerate left overs. Makes 8 servings.
Mix all ingredients together and pour into shallow baking dish. For a sweeter taste, add topping.
Simmer all ingredients for 15 minutes and remove spices. Add 1 quart of ginger ale just before serving. Pour into punch bowl. Garnish with cranberries. Serve hot.
Crumble sausage in skillet; cook just until it changes color. Drain if excess fat; let cool. Mix all ingredients, using enough milk to moisten dough to stage you can handle to shape into balls. Bake in cookie sheet sprayed with cooking spray about 20 minutes or until done at 350°. Half recipe can be mixed for a small batch.
Add crushed dried rosemary to home-fried potatoes while they are cooking in the pan. Use about 1/2 teaspoon for each cup of potatoes, or more to taste.
Mix together white sugar, cinnamon, nutmeg and water. Add cooked apples and toss to coat apples. Pour into buttered baking dish.
Mix dry Jell-O, pineapple (not drained), sour cream, Cool Whip and nuts together. Chill before serving.
In large saucepan, melt butter. Add sugar, water and corn syrup. Cook over medium heat, stirring occasionally, to hard crack stage (300°). Quickly stir in coarsely chopped almonds. Spread while hot onto well-greased 13 x 9-inch metal pan. Cool. Turn out on wax paper. Spread on half of melted chocolate; sprinkle with half of finely chopped almonds. Flip to other side. Spread remaining chocolate and sprinkle remaining almonds. Chill to firm. Break into pieces.
Mix jello together as directed on box. Mix cream cheese, Cool Whip and crushed pineapple together. Pour in pecans. Refrigerate about 1 hour more. Stir. Then refrigerate until firm. Place in a glass serving dish when mixing.
Break or slice chipped beef into small pieces. Add all ingredients to cream cheese. Mix well. Form into ball or logs. Chill at least 4 hours before serving. Good with crackers or stuffed celery.
Cream the butter and sugar. Add eggs and mix. Add nuts, fruit and cherry juice. Sift dry ingredients and mix. Stir applesauce. Bake in 2 loaf tins (10 1/2 x 6 1/2-inch). Bake at 350° for 1 hour.
Put pumpkin and marshmallows in double boiler. Heat until marshmallows are melted. Add cinnamon, ginger and salt, then set aside to cool. Bake pie shell and set aside to cool. Whip cream and fold into pumpkin mixture. Pour into pie shell. Put in refrigerator.