HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chops well in shortening in skillet. Add onion near end of browning time. Season chops with salt, pepper and garlic salt. Combine tomatoes, ketchup and oregano leaves; pour over chops. Cover and simmer for 55 to 60 minutes, basting occasionally, or until chops are tender. Serve with rice or noodles.
Sift flour and baking powder together. Cream the oleo with sugar, beaten egg, seed and vanilla. Slowly add flour mixture to the sugar and egg mixture. Put in refrigerator and let sit overnight. Pinch off dough and roll into small balls. Place on cookie sheet and press down with wet or floured fork. Bake about 12 minutes at 300°. Remove from oven.
Combine the first two ingredients together in a 2-quart bowl. Microwave on High for 5 to 6 minutes or until mixture begins to boil. Stir at 3 minute intervals.
Grease baking dish. Layer with sliced zucchini, then with meat, squash and meat again. Sprinkle layers with onion and green pepper, also salt and pepper. Pour tomato sauce over top. Spread top with bread crumbs and dots of butter. Bake at 350° for 35 to 45 minutes. Zucchini cooks quickly.
Brown meat slowly and spoon off excess fat. Add garlic, basil, salt, tomatoes and tomato paste and simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles in boiling salted water until tender; drain and rinse.
Grease an 11 1/2 x 7 1/2-inch baking dish. Mix sugar, corn syrup and water in a 2-quart glass measure. Microwave, uncovered, on High, stirring twice, 15 to 17 minutes, until syrup reaches a hard-ball stage or forms a hard but pliable ball when a small amount is dropped in cold water. Meanwhile, beat egg whites in a medium-sized bowl until soft peaks form. Gradually add gelatin, beating until whites are stiff and glossy. While beating constantly, slowly pour the hot syrup into the egg-white mixture and continue to beat 6 to 8 minutes longer, until mixture is very thick. Stir in nuts and vanilla. Spread evenly in prepared dish. Let stand at room temperature until completely cool and set, about 4 hours or overnight.
Beat everything, except crust, together and put into uncooked pie crust. Bake 10 minutes at 425°. Reduce to 325° until set, about 35 or 40 minutes. Yields 1 pie.
Mix in order given. Pour into graham cracker or baked pie crusts. Chill 2 hours. Makes 2 pies.
Combine dry ingredients. Mix milk and yogurt. Beat in eggs. Stir into dry ingredients. Cook on medium hot griddle. Makes 12 medium size.
Mix ingredients and knead for 20 minutes, or to desired consistency. Dough can be used in many creative ways. Make ornaments by rolling dough out and cutting shapes with cookie cutters. Make a hole in the top to hang with a piece of ribbon. Prick to prevent air bubbles. Dampen to make pieces stick together. Bake at 300° until golden brown. Paint with acrylic paint, let dry and varnish.
Melt shortening in skillet. Add ground beef seasoned with salt and pepper. While beef is cooking, add grated onions. Sear beef until no red shows. Add soup and corn. Cook noodles; drain. Mix well with beef.
Heat oven to 400°. Mix 1 1/2 cups sugar, oleo, shortening and eggs in large bowl. Stir in cream of tartar, baking soda, salt and flour. Mix well. Shape dough by rounded teaspoon into balls. Lightly flour hands to keep dough from sticking. Mix 3 tablespoons of sugar and 2 teaspoons of cinnamon in bowl. Roll balls in mixture. Place about 2 inches apart on ungreased cookie sheet. Bake until set, 8 to 10 minutes. Remove immediately. Makes about 6 dozen.
Place pecan halves on a cookie sheet; pour melted margarine over pecans. Put in 250° oven for about 30 minutes; stir often. Melt chocolate bark; stir in pecans. Drop on wax paper. (I put newspaper under the wax paper to keep the wax paper from sticking to my table.)
Mix fruits, peanuts and coconut and add orange blossom honey to taste. Serves 4 to 6.
Combine cranberries and sugar; set aside. Dissolve gelatin and salt in boiling water; add cold water, lemon juice, cinnamon and cloves. Chill until thickened. Fold in cranberries, orange and nuts. Spoon into 6-cup mold. Chill until firm. Unmold and garnish with lettuce.
Mix shortening and sugar. Add molasses, then egg. Mix soda into flour, then mix in spices and salt. Add this to the shortening mix. Refrigerate overnight. Form balls and roll in sugar. Bake at 350°.
Fry bacon. Drain and crumble. Cook broccoli until tender. Let it cool. Mix all ingredients together.
Mix pudding and milk; fold in Cool Whip. Line bottom and sides of a 9 x 13-inch pan with graham crackers. Spread half of pudding mix over crackers. Add another layer of graham crackers and remaining pudding mixture. Top with final layer of graham crackers. Refrigerate several hours before frosting with milk chocolate frosting.
Add margarine to boiling water. When margarine is melted, add the flour and salt together to the liquid mixture. Stir, it will form into a ball. Keep stirring and continue to cook for 2 minutes. Take off stove and cool slightly, about 5 minutes. Add 1 egg at a time, beating thoroughly between each one.
Work ham, bread, eggs and milk. Roll into balls. Put in pan and bake 25 minutes at 350°.
Cook rice in water according to package directions. Saute onion, pepper and celery in oil. Beat eggs with pepper and taco sauce. Stir in beans, tortillas, cheese, cooked rice and vegetables. Shape into patties and place onto a hot oiled griddle. Cook until browned on each side, about 4 minutes per side. Top each patty with 1 tablespoon sour cream, just before serving if desired. Makes 7 patties.
Cut off tops of green peppers; remove seeds and membrane. Pre-cook green pepper cups in boiling, salted water about 5 minutes. Drain. (For crisp peppers, omit precooking.) Sprinkle inside with salt.
Brown chicken well in oil. Drain drippings, reserving 1 tablespoon. Saute onion, celery and garlic in drippings. Stir in catsup and next 6 ingredients. Add chicken. Baste with sauce. Cover and simmer 35 to 45 minutes until tender. Makes 4 to 5 servings.
Combine Karo, sugar, flour, vanilla, butter and salt. Add slightly beaten eggs and mix well. Stir in pecans and pour into 9-inch pie shell. Bake in oven at 350° for about 45 minutes or until set.
Combine the first 7 ingredients in a bowl and toss well. Cover and chill. Combine lemon juice, mustard, water and honey in a large bowl; stir well with a wire whisk. Cover and chill. Rub chicken with spicy seasoning. Coat a large heavy skillet with cooking spray and place over medium-high heat until hot. Add chicken. Cook 7 minutes on each side or until chicken is done. Remove from skillet and allow chicken to cool. Cut the chicken across the grain into thin slices and set aside. Steam peas covered for 2 minutes. Rinse under cold water; drain. Add peas and lettuce to lemon juice mixture; toss. Divide lettuce mixture among 4 salad bowls. Top each serving with 1 cup tomato mixture and 1 sliced chicken breast half. Garnish with parsley, if desired. Yield: 4 servings.
Measure and sift together into a bowl the flour and baking powder. Add shortening. Cut in using a pastry blender. Then stir in sugar. Add eggs and vanilla. Combine and add sour milk and soda. Stir until well blended. Drop by teaspoon or chill and roll for cut out cookies. Bake at 350° until light brown.
Grind Oreos. Put a layer in a medium size flowerpot. Combine margarine, cream cheese and powdered sugar. Add pudding, milk and Cool Whip. Beat well. Pour 1/3 of mixture over Oreos. Alternate Oreos and mixture; end with a layer of Oreos. Top with silk flowers and gummy worms. Serve with a sand shovel.
Mix all the ingredients, except the butter and crackers. Put in a casserole dish. Mix the butter and the crackers and spread on top of the casserole. Bake at 350° for 45 minutes.
Layer cabbage, onion and sugar (3/4 cup). Cook 1/4 cup sugar, oil, vinegar, salt and dry mustard. Pour over cabbage (do not stir). Let marinate for at least a day or more.
Heat milk and margarine. Stir beaten eggs into heated milk. Stir until smooth. Add rest of ingredients. Add bread crumbs last. Pour into a buttered baking dish. Bake at 375° until top is brown, 20 to 25 minutes.
Combine butter and flour in pan over medium heat. Let cook until butter melts. Add milk and cook until thick. Add chicken, salt and pepper. Serve over hot biscuits or rolls.
Brown hamburger and onion. Drain. Add the rest of the ingredients and simmer for 30 minutes.
Combine room temperature sausage and shredded cheese in large bowl. Add Bisquick, a cup at a time; mix well. Roll into 50 to 75 small balls. Place balls on ungreased baking sheet. Bake at 325° for 30 minutes.
Mix sugars, oleo and oil. Add eggs, 1 at a time, beating well after each one. Alternate adding flour and milk to mixture. Beat well. Pour into large greased and floured tube pan. Bake in preheated 350° oven for 1 hour and 15 minutes or until done.
Bring water to a boil in a Dutch oven; add vegetables, salt and pepper. Cover and simmer 10 minutes, or until vegetables are done. Melt butter; blend in flour. Gradually stir in milk. Cook. Stir constantly until mixture comes to a boil; boil 1 minute. Add cheese; stir until melted. Stir cheese mixture into vegetables. Add ham and hot sauce to taste, stirring well. Heat thoroughly, but do not boil. Makes 12 servings.
Clean and devein shrimp. Butterfly and leave tails on. Crush crackers extra fine (like beach sand) in food processor. Melt butter and slowly add to crushed crackers until it becomes stuffing consistency. Add lemon juice, wine and dash of garlic powder. Mix together. Stuff shrimp. Stand them around edge of foil pie plates. Sprinkle with cheese. Bake at 400° for 15 to 20 minutes. Serve with cups of melted butter for dipping.
Line a 9-inch pie plate with pastry; flute edges. Do not prick. Bake in a 350° oven for 7 minutes. In skillet, cook sausage; drain well. Sprinkle hard-cooked eggs in bottom of pie shell. Top with sausage and cheese. Combine beaten eggs, cream, salt and pepper; pour over all. Bake in a 350° oven for 30 to 35 minutes, or until set. Let stand 10 minutes before serving. Makes 6 servings. A 1976 recipe.
Mix all ingredients well. Spread a generous amount of mixture on party rye slices. Bake on cookie sheet at 350° until brown and bubbly. If you prefer, you can broil rather than bake.
Brown ground beef, onion and celery slowly in skillet. Add the rice, soup, water and soy sauce. Place in buttered casserole dish. Cover with chow mein noodles and almonds. Cook 30 minutes at 350°.
In a large salad bowl, combine torn lettuce, the tomato wedges, cubed cheese, garbanzo beans, pepperoni slices and green onion. Toss together. Pour the Italian dressing over the salad. Toss again, being sure that the dressing evenly coats all pieces. Sprinkle with salt and pepper. Makes 4 to 6 servings.
Make 1 large cornmeal pancake with corn meal, soda, buttermilk, salt and egg; crumble. Toast 4 slices of bread, then crumble. Also crumble 3-day old biscuits. Cook onion in bacon drippings until tender. Add celery, eggs, salt and pepper. Chop eggs finely and then cook onions and celery.
Alternate layers of cake pieces, pudding and whipped topping, strawberries and bananas (sliced). Let your top layer be the pudding and whipped cream. Garnish with strawberry and banana slices.
Preheat oven 350°. Get out proper pan size. Mix ingredients together. Potato chips cover completed casserole. Bake for about 30 minutes if noodles are hot, longer if noodles are cold.
Soak cucumbers in lime water for 24 hours. Wash and cover pickles with water, ice and 1/4 cup salt for 3 hours. Drain and wash.
Combine ingredients in a small saucepan. Cover and simmer 10 minutes. Makes 1 1/4 cups.
Stir pistachio pudding mix with crushed pineapple until completely dissolved. Add whipped topping and stir. Add marshmallows and stir; add pecans and stir. Chill 1 hour before serving. Better if left overnight.
Spread fruit in bottom of pan with juice. Spread dry cake mix on fruit; pour melted butter on top of cake mix. Top with coconut and walnuts. Bake at 350° for 45 minutes or until brown.
Mix all together. You can add more vinegar if you like it tangy. It's better if you let set until sugar is dissolved.
Heat ingredients and form a sauce. Cut off flaps on wings. Dust each piece with flour and dip in heated sauce. Put wings on cookie sheet and broil until brown, then bake at 200° for 2 hours. (For 4 pounds chicken, triple sauce.)
Boil margarine, sugar and milk 2 1/2 minutes. Let cool slightly. Add peanut butter and vanilla. Stir and pour up.
Combine 1 cup water, oil, raisins, cinnamon and nutmeg in saucepan. Boil for 3 minutes. Let cool. Combine salt, soda and sweetener. Add 2 tablespoons water. Stir until dissolved. Add eggs. Stir into cool mixture. Add flour and baking powder. Mix well, then add nuts, mixing well. Pour into greased 9 x 13-inch pan. Bake at 350° until brown.
Boil chicken and separate from bone. Preheat oven to 350°. Empty package of broccoli in bottom of 9 x 13-inch dish. Pour 1 can of mushroom soup over broccoli. Put chicken pieces on top of mushroom soup. Pour second can of mushroom soup over chicken. Mix the shredded cheese with the mayonnaise or salad dressing, then put on top of mushroom soup. Sprinkle cracker crumbs on top of mixture. Slice margarine and put on top. Bake 30 minutes covered and 30 minutes uncovered.
Add all ingredients to saucepan. Simmer for 20 minutes. Remove bay leaf before serving.
Mix together salad dressing, mustard and seasonings until well blended. Add remaining ingredients. Mix well. Chill.
Saute onions in shortening until brown. Add tomato paste. Cook about 5 minutes. Add green pepper, celery and garlic. Stir well; add water and cook very slowly for about an hour, stirring occasionally. Add green onions, parsley and chunks of fish, salt and pepper to taste. Cover and cook slowly 1/2 hour. Serve over rice. Garnish with additional chopped green onion. "Real" Cajuns might add Tabasco.
Peel apples and slice thin. Arrange in baking dish and sprinkle with cinnamon. Spoon cranberry sauce over this. Mix oats, flour and brown sugar together. Add butter and sprinkle over cranberry layer. Bake 350° until apples are cooked through and top is lightly browned. About 40 minutes. Serve hot with whipped cream or vanilla ice cream.
Mix pie crust as directed on box and place in pie pan, spreading out evenly. Peel, core and slice apples into thin pieces. Place 1/2 the apples in the pie shell and cover with 3 tablespoons of butter, thinly sliced, and spread out evenly over apples. Mix cake mix, sugar and cinnamon in bowl and pour approximately 1/3 of mixture on top of apples and butter already in pie pan. Place remaining apples on top, covered with remaining 2/3 of sugar/cake mixture. Cut up remaining 5 tablespoons of butter and distribute evenly on top. Bake at 375° for 40 minutes.
Cut up 4 Snickers and melt in small amount of milk on medium heat or double boiler. Combine eggs, sugar, Eagle Brand milk, cream, vanilla and melted Snickers. Fill container to fill line with whole milk. Freeze in ice cream freezer using at least 2 1/2 cups rock salt to freeze. Makes 1 gallon.
Cook onions in rice. Boil chicken until tender and cut into pieces. Mix all the ingredients together using some of the chicken broth. Bake at 425° for 25 minutes.
Brown beef, onion, oregano, salt and pepper. Add crumbs from the bread, egg, mustard and cheese. Mix well and fill the hollowed French bread. Wrap in foil and bake for 15 to 20 minutes at 350°.
Combine your marshmallows, food coloring, butter and vanilla in the top of a double boiler. Heat over very hot water until mixture is melted, stirring frequently. Remove from the stove; gradually start adding the cornflakes. Drop them by teaspoon onto wax paper. Decorate them with red candy pieces (red hot cinnamon). Makes 36 pieces.
Brown pork chops lightly. Place in 9 x 13-inch pan. Brush each chop with mustard. Sprinkle brown sugar over all chops. Pour stewed tomatoes over chops. Bake in oven for 45 minutes at 375°.
Sift together flour, sugar, baking powder, salt, soda and spices. Blend butter and applesauce. Beat thoroughly at least 300 strokes. Add eggs and vanilla and beat another 300 strokes. Fold in nuts. Pour into layer cake pans and bake in 350° oven 35 to 40 minutes.
Prepare cake mix according to directions on the box. Bake in a 9 x 13-inch pan or two 9-inch pans. Mix milk, sugar and marshmallow cream. Cook over low heat until marshmallow cream melts. Add coconut and mix well. Spread on cake while still warm. Then spread chocolate icing over the coconut mixture.
Mix all ingredients. Hollow out center of bread. Cut center bread into cubes. Pour mixture into bread. Place onto cookie sheet. Bake at 350° for 1 hour. Serve hot. Dip with toasted cubes.
Preheat oven to 350°. Drain peaches well. Reserve 3/4 cup juice. Place peaches in 9 x 13 pan. Thoroughly mix cornstarch, sugar, cinnamon and nutmeg together. Heat reserved peach juice over low heat until boiling. Pour over dry ingredients and mix well. Pour mixture over peaches. Sift cake mix to remove lumps and sprinkle over peach mixture. Squeeze margarine all over cake mixture. Cook for 30 to 35 minutes or until golden brown.
Use a large, heavy kettle or slow cooker that holds 8-10 quarts with room to stir. Put sugar, raisins, molasses, spices and salt in kettle over low heat and stir. Add ground meat, suet, apples and juice from apples (as you grind). Stir after every addition and often during cooking; 6-8 hours of slow cooking should do. Keeps a month or more in the fridge. Freeze or can. Only juice from ground apples or a little hot water is acceptable for moistening; no cider or coffee allowed.
Mix all ingredients, except cheese and barbecue sauce. Press half into greased 9 x 5-inch loaf pan. Place cheese on top. Spread rest of meat over top, pressing around edge to seal cheese in. Pour barbecue sauce on top. Bake at 350° about 50 minutes. Serves 6 to 8.
Melt margarine and mix with flour and pecans. Press in bottom of a 9 x 13-inch pan. Bake at 350° until golden brown. Let cool.
Crumble ground beef into a large mixing bowl; add salt and pepper to taste. Sprinkle small amount of baking powder over meat and mix well. Shape into oval patties about 1/2 to 3/4-inch thick. Fry over medium heat until done, turning once.
In bowl, combine butter, 1/2 cup sugar and the vanilla. In separate bowl, combine flour, 3 tablespoons cocoa, baking powder and 1/2 teaspoon salt. Add to butter mixture along with milk stirring until well blended. Add nuts. In shallow 1 1/2 quart baking dish, combine rest of sugar, cocoa and salt and 1 2/3 cup boiling water. Drop batter by tablespoons into boiling mixture. Bake in moderate oven 350° about 45 minutes. Sprinkle with confectioners sugar while still warm. Serve right from the baking dish and top with whipped cream if desired.
Crumble first 5 ingredients together and place in 9 x 12-inch pan (save some for topping). Cook next 5 ingredients until very thick. Pour over crumbled mixture. Put topping on. Bake at 350° for 1 hour. Serve warm or cold topped with vanilla ice cream.
Slice the eggplant and sprinkle with salt. Set aside for about 1 hour. Drain and pat dry. Saute in olive oil; drain and place in baking dish. Saute the onions and garlic in olive oil for 2 minutes. Add tomatoes, thyme and oregano; simmer for 1/2 hour. Pour tomato sauce over the eggplant; sprinkle with Parmesan cheese. Slice the Mozzarella and arrange slices on top. Dot with butter or margarine. Bake in a 325° oven for 1 hour. Serves 6.
Prepare Cookie Dough. Heat oven to 350°. In small mixer bowl, on medium speed of electric mixer, beat cream cheese and sugar until smooth. Blend in sour cream, egg and vanilla. Pour into crust.
Toast oats in ungreased, large shallow baking pan in a 350° oven for about 15 minutes. Melt margarine; beat egg and combine with the toasted oats and other ingredients. Mix well. Press into a greased 15 1/2 x 10 1/2-inch jelly roll pan. Bake for about 20 minutes at 350°. Cut into bars.
Put salt over cukes, onions and pepper and let stand 1 hour. Do not drain. Mix rest of ingredients. Put in any type of container except metal and cover. Will keep indefinitely in the refrigerator.
Mix together sausage, eggs and bread crumbs. Shape mixture into balls. Saute in frying pan until browned on all sides. Drain. Combine ketchup, brown sugar, vinegar, and soy sauce. Put sausage balls in large pot, pour sauce over, simmer for 30 min. stirring occasionally. Serve hot. Can be made ahead and, refrigerated or frozen in sauce. Reheat to serve. Makes about a 100.
Mix together the salad oil, orange juice, vinegar and salt. Add chicken and marinate for two to three hours. Add remaining ingredients to the chicken and mix well.
Mix together all ingredients and place in large casserole dish. Refrigerate overnight. Bake at 350° for approximately 45 minutes.
Combine ground beef, eggs, bread crumbs, ketchup, warm water and soup mix in a bowl. Mix well. Pack into a 5 x 9-inch loaf pan. Top with tomato sauce. Bake at 350° for 1 hour or until firm. Makes 8 servings.
Cook spaghetti according to package directions; drain. Add butter, cheese and eggs to hot spaghetti. Form mixture into "crust" in 10-inch pie plate. Microwave on High 2 minutes. Spread cottage cheese over spaghetti crust. Set aside. Microwave on High crumbled ground beef for 5 minutes; drain all fat. Add onion and green pepper to ground beef in bowl; microwave on High for 2 to 3 minutes. Stir in spaghetti sauce; microwave, covered, on High for 5 to 7 minutes. Stir. Add this mixture to spaghetti crust covered with cheese. Microwave 6 to 8 minutes, turning once. Sprinkle Mozzarella cheese on top. Microwave on High for 1 minute or until cheese melts.
Combine crackers, oleo and nuts and press into a 9 x 13-inch pan. Beat egg whites, sugar and vanilla until stiff peaks form. Spread over crumb base and bake at 350° for 20 to 25 minutes. Cool.
Preheat broiler. Arrange fillets on baking sheet. Sprinkle with pepper, then brush them with oil. Spread mustard evenly over fish. Put fillets into broiler, about 3 inches from heat source. Broil for about 2 minutes or until golden brown. Do not overcook. Place on individual dishes; sprinkle with chives and add wedge of lime. Serves 4.
Heat marinade thoroughly, add chicken and vegetables, if desired. Marinate for several hours, stirring occasionally. Use as kabobs or just grill.
Form all ingredients into a ball. Refrigerate for about 1 hour. Roll in remaining pecans.
Slice bananas into blender. Whir until pureed (1 cup). Beat brown sugar and butter until light and fluffy. Beat in egg. Beat in bananas, sour cream and vanilla until blended.
Remove boudain from casing. May use at room temperature or heat slightly. Mix all ingredients together; season to taste. Serve with crackers.
Run hot water over spinach in bowl; drain, squeezing out excess water. Thaw peas and carrots with hot water; drain. Quarter the radishes, then half each quarter. Mix all these ingredients in a large bowl and sprinkle with dry soup mix. Dump in sour cream and mayonnaise. Put next 5 ingredients on top of mayonnaise and begin to stir into mayonnaise, stirring and mixing well. Cover and chill at least 3 hours before serving. Before serving, stir well again and put into serving bowl. Surround with wheat thins, Triscuits, Ritz crackers, Melba rounds or Frito Scoops.
Mix sugars, egg, shortening and peanut butter together. Add dry ingredients. Roll into balls, flatten with fork. Bake at 350° for 10 minutes.
In a pan that would nestle the 10 biscuits, cover the bottom with milk, add the cheese, place the biscuits and back according to the biscuit directions.
Separate muffins. Mix and spread ingredients on muffins. Cut into 8 pieces. Freeze at least 30 minutes. Can be made and frozen up to 2 weeks before party. Broil until brown.
Sift flour. Add salt and brown sugar and cut in shortening until mixture resembles crumbs. Reserve 1/2 cup for topping. To remainder add soda and cinnamon. Then add egg and buttermilk. Stir until well blended. Turn into greased pan (9 x 13 x 2-inch). Sprinkle with 1/2 cup crumbs. Bake 30 minutes in 400° oven.