HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season pork chops, sprinkle with self-rising flour, fry until brown on both sides. Slice onion and saute, spread over pork chops. Mix flour and Botique in one cup water, pour over pork chops. Cover and simmer for 15 minutes. Serve over rice or mashed potatoes.
Shred lettuce. Place in a large bowl. Layer onion, celery, green pepper, carrots and peas. Cover with cheese. Top with mayonnaise. Sprinkle with sugar. Keep refrigerated overnight. Sprinkle with bacon before serving.
Add all ingredients together. Cook in microwave (covered) for 7 minutes. Warm up as needed.
Cook ground beef and bacon in electric skillet. Stir until beef is browned. Add onion and cook until tender. Drain off excess fat. Blend flour and seasonings into meat and stir in soup. Cook, uncovered, for 15 to 20 minutes. Stir in sour cream and heat. Serve in buns. Serves 8 to 10.
Cook bacon in a 3-quart saucepan until crisp. Drain, reserving 3 tablespoons fat in the pan. Cook and stir onion and celery in bacon fat until onion is tender. Remove from heat. Stir in flour. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat. Stir in milk. Heat to boiling point, stirring constantly. Boil and stir 1 minute. Stir in salt, pepper, corn and potatoes and heat through. Stir in bacon. Sprinkle each serving with parsley and paprika. Serves 6.
Cook zucchini and onions in boiling water about 5 minutes. Drain well in colander. While the vegetables drain, melt the stick of butter and combine it with the stuffing. Mix together the vegetables with the grated carrots, sour cream and chicken soup. Taste for seasoning. Now put half the buttered stuffing in the bottom of a casserole. Add the zucchini mixture, then top with the rest of the stuffing. Bake at 350° for 30 minutes.
Mix together; pour over favorite beef. Marinate several hours and grill or cook, as desired.
Mix all ingredients well. Bake at 400° for about 25 to 30 minutes or until done.
Cook bacon until crisp; drain. Pour off drippings, leaving 2 to 3 tablespoons in pan. Cook onion until lightly browned. Add remaining ingredients and dash of pepper. Heat to boiling and simmer a minute or two. Top with crumbled bacon. Makes 6 servings.
Mix together and press in 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes. Let cool.
This refreshing relish requires no cooking. Simply put through the food chopper the first 3 ingredients. Add sugar and walnuts. Chill for several hours or overnight. Makes about 2 cups. Serve with turkey, chicken or duckling.
Grate or cut up cabbage, peppers and onion. Mix all ingredients together in a large mixing bowl. Pour into a large pan; cover with foil paper and bake 1 1/2 hours at 350°.
Cook broccoli according to directions for five minutes and drain. Combine beaten eggs, soup, cheese and mayonnaise. Fold into broccoli and pour into greased casserole dish. Cover with cracker crumbs and	dot with butter. Bake at 350° for 30 minutes. Makes 8 servings.
Heat oven to 400°. Put cottage cheese through sieve. Cream butter & cottage cheese. Stir salt into flour and mix into butter. Form into walnut-size balls. Roll each ball out on floured board. Put 1 tsp. jelly or jam in middle of each pastry. Brush edges of pastry with water, fold in half and seal edges. Bake 10 minutes or until golden brown.
Mix first 5 ingredients and set aside. Mix brown sugar and butter and beat well. Add egg and vanilla and blend. Add flour mixture (mixture set aside), a little at a time, mixing well before adding more. Spread in an 8 x 8-inch pan. Sprinkle chocolate chips across top and place in oven at 350° for 20 to 25 minutes.
Heat oven to 350°. Grease 10-inch pie pan or 9-inch square pan. Prepare noodles according to directions; drain. In large skillet brown ground meat with celery; drain. Stir in spaghetti sauce and mushrooms. Simmer 15 minutes.
Cream together first 3 ingredients. Fold in whipped topping. Spoon into baked pie shell. Chill and serve.
Cook the chicken in boiling water until tender, about 25 minutes. Shred chicken and set aside. In a separate container, soak the crust-less bread in the milk. Add the chili powder and mix. Place the onion in a skillet with oil and saute. When the oil comes to a boil add the salt, cumin, coriander, and pepper to taste. Cook the mixture for a while. Then add the soaked bread, mashed smooth. Next add the shredded chicken and the grated cheese. Simmer for 20 minutes covered, checking to see that the mixture does not burn. Then, add the walnuts, stirring to blend them in. Serve hot, garnished with hard-boiled eggs. Yield: 12.
Melt almond bark and peanut butter. Add cereal, and spread into a 13 x 9-inch buttered pan, or if you make a larger batch, spread in buttered jelly roll pan.
Beat softened cream cheese with vanilla. Slowly add powdered sugar. Add milk until spreading consistency.
Mix sugar and shortening well. Add vanilla, then eggs. Next, add dry ingredients. Roll and cut in desired shapes. Bake about 10 minutes at 350° or until light brown. Yields 4 to 5 dozen.
Mix all ingredients. Bake at 350° for 35 to 40 minutes.
Cook whole head of cauliflower, covered in 1-inch boiling, salted water, 10 minutes. Remove from pan and cool. Melt margarine, add flour and stir in milk, cooking until smooth and thick. Add salt, pepper, eggs, pimiento and green onion. Place cauliflower in greased baking dish. Pour sauce over cauliflower and sprinkle with crumbs and cheese. Bake at 375° for 10 minutes.
Saute onion in butter. Add tomatoes and soda and heat. Add spices. Add some of the mixture to the beaten egg, then combine egg mixture with tomato and spice mixture. As soon as heated again, add grated cheese and heat slowly, just until cheese is melted. Serve on saltines or toast points.
Mix and bring to a boil. Add 2 cups flour. Cool and store in refrigerator.
Preheat oven to 350°. In large skillet, heat oil; brown chops on both sides. Drain. Sprinkle chops with seasoned salt; set aside. In a large bowl, combine soup, milk, sour cream, pepper and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese and 2/3 cup onions. Spoon mixture into a 9 x 13 baking dish; arrange pork chops on top. Bake, uncovered, at 350° for 35 to 45 minutes or until chops are done. Top chops with remaining cheese and 2/3 cup onions; bake, uncovered, for 5 minutes more or until onions are golden brown.
In a Dutch oven or large saucepan, cover chicken with water. Bring to a boil. Reduce heat and simmer 40 minutes or until tender. Remove chicken. Reserve broth. Bone and shred chicken; set aside.
Blend sugars, shortening, oil, egg and vanilla. Add flour, salt, soda and cream of tartar. Add remaining ingredients. Drop by spoonful on cookie sheet. Press down with fork. Bake at 350° for 12 to 15 minutes.
Heat oven to 400°. Spray muffin pan with Pam. Brown ground beef until thoroughly cooked. Drain. Stir in barbecue sauce, onion and brown sugar. Cook 1 minute to blend flavors. Separate dough into 10 biscuits. Press each to form a 4-inch round circle. Place 1 biscuit in each muffin cup; firmly press in bottom and up sides, forming a 1/4-inch rim. Spoon about 1/4 cup of beef mixture into each biscuit-lined cup. Sprinkle with cheese. Bake at 400° for 10 to 15 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan. Yield: 10 barbecups.
Preheat the oven to 400°. Mix the pretzels, 3 tablespoons sugar and melted butter. Pat into a 9 x 13-inch cake pan. Bake for 7 to 8 minutes until toasted. Set aside to cool.
Mix all items together. Pack in baking pans tightly. Cook at 200° for 1 1/2 to 2 hours. Gets better with age; store in freezer. Very rich; small slices are ample.
Cut up vegetables and steam until tender in 2 cups water. Drain vegetables and mash with a wooden spoon (save water). Mix the melted oleo, dressing mix and vegetables. Add the Velveeta cheese and mix well. Add the 2 cups reserved water; mix and bake at 350° for 25 minutes.
Sift dry ingredients; cut in shortening. Add vanilla to milk and egg. Fold into dry ingredients. Bake about 20 minutes in 450° oven. Blueberries, nuts or raisins may be used for variation.
Stir together the curry and flour. Cube Mahi Mahi in 1-inch pieces. Add to curry mix and coat well. Fry in butter and oil until done. Place on platter and set aside. Fry onions and garlic. Add tomatoes and simmer 10 minutes. Add eggplant and simmer for 10 minutes. Pour over Mahi Mahi.
Heat oven to 375°. Grease pie plate (9 x 1/4-inch). Cover potato slices from potato package with boiling water in 2 1/2-quart bowl; stir in salt. Let stand, uncovered, 15 minutes; drain well. Toss potatoes with melted butter and 1 egg. Press potato mixture against bottom and side of pie plate. Bake 10 minutes. Mix ham, broccoli, 1/2 cup cheese, 2 eggs and onion. Heat 2 tablespoons margarine in 2-quart saucepan until melted; stir in sauce mix from scalloped potato package, the milk and mustard. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Fold into ham mixture; spoon into potato shell. Bake, uncovered, 30 minutes; sprinkle with remaining cheese. Bake until cheese is melted, about 5 minutes. Let stand 5 minutes before serving. Serves 6.
Rinse potatoes off and place on oven rack. Bake until done and skin is hard. Remove from oven; cut open down middle. Take spoon and scoop out inside, being careful not to tear skin. Mix the insides with the rest of ingredients in a large bowl. Put mixture back into potato skins; place on a cookie sheet. Put back in oven for 10 to 15 minutes.
Grease and lightly flour 13 x 9 x 2-inch baking pan or two 9 x 1 1/2-inch round baking pans. In a mixing bowl combine first 6 ingredients. Add next 3 ingredients, beating with electric beater until combined. Beat on medium speed for 2 minutes. Turn into pan or pans. Bake in a 325° oven for 50 to 60 minutes in the 13 x 9 x 2-inch pan or until done (for two 9-inch layers, bake in a 325° oven for 40 minutes, until done). Cool on wire rack. Frost with cream cheese frosting.
In large pan melt both bags of chips. Stir in noodles; mix together. Drop by spoon on cookie sheets. Refrigerate 3 to 4 hours.
Mix all ingredients except sesame seed. Spread on sheets in dehydrator. Sprinkle with sesame seed. Dehydrate until firm enough to break into pieces.
Mix sugars, milk and margarine in a saucepan and bring to a boil. Remove from heat and cool 5 minutes. Add remaining ingredients. Pour in 9 x 13-inch pan and bake at 350° for 25 minutes.
Mix hash brown potatoes, oleo, salt, pepper, onion and soup; mix well. Add cheese and sour cream. Put in 9 x 13-inch pan. Bake for 45 minutes at 350° or until done.
Cook noodles, cook onion, garlic and meat until brown. Add tomato paste and spices; cook until thick. Arrange in layers, meat, cheese, then Parmesan cheese, cottage cheese, then meat ending with Parmesan.
Beat eggs and add sugar gradually, continuing to beat. Add butter, lemon juice and rind. Cook in double boiler until thickened, stirring constantly. Cool and store in refrigerator. Yields 1 1/2 cups.
Mix all in saucepan. Heat and simmer. Serve over rice or toast. Serves 4 to 6.
Cook hen until done. Cook noodles in 1/2 the broth. Cook other ingredients in rest of broth. Chop hen. Put hen, sauce and noodles in layers until pan is full. Put bread crumbs and grated cheese over this. Bake until bread crumbs brown and cheese melts.
Cream butter and sugars. Add vanilla. Beat in egg. Add all dry ingredients. Mold dough in ball the size of a walnut. Press down with a fork or decorative glass bottom. Top with sugar (colored or white). Bake at 375° for about 10 minutes. Test a cookie for richness. May have to add a little more flour.
Melt butter. Add cocoa; mix together. Add eggs; mix well. Add sugar, flour, salt, flavoring and pecans or walnuts. Mix well and pour into pie shell. Bake at 350° for 30 minutes, or until done.
Mix cornmeal, salt and baking powder. Add milk and egg. Mix well. Melt shortening in iron skillet. Coat sides of skillet and pour excess into batter. Mix well. Sprinkle flour into bottom of skillet. Add batter. Bake in a 425° oven for 25 to 30 minutes. Makes a 5-inch skillet. (Double for a 9 or 10-inch skillet.)
Season one nice size brisket with Italian fat-free dressing. Pour over 1 small bottle of liquid smoke. Wrap in foil. Leave sitting in refrigerator overnight.
Combine corn, pimientos, butter and all seasonings. Beat egg slightly and add with the milk and cracker crumbs to the corn. Mix well and put into a buttered shallow baking dish. Top with buttered cracker crumbs. Bake about 30 minutes at 375 degrees. Serves 6.
Fry steak in iron skillet. After you put steak in grease, add extra flour on top of steak, enough to make gravy. Fry until real brown. Add about a glass of water to make gravy. If gravy is too thick, add more water. Add salt and pepper to gravy to taste. Cook on low for about 1 hour to make tender.
Mix first four ingredients. Stir to dissolve jello and sugar well. Add remaining ingredients and pour in oblong dish. Refrigerate
Combine sweet potatoes and butter, mixing until blended. Add flour, sugar and spices. Mix well. Blend in eggs, milk and vanilla. Pour into crust. Bake at 425° for 10 minutes; reduce oven temperature to 350°. Continue baking for 40 minutes.
Line a 9 x 13-inch pan with chicken pieces. Combine remaining ingredients. Spoon over chicken. Cover and bake at 350° for 55 minutes. Turn oven off. Remove cover and let stand in oven for 10 minutes.
Mix soup and sour cream. Fold into squash. Fold in stuffing mix. Pour into buttered casserole. Dot with remaining butter. Bake at 325° for 15 minutes.
In a large saucepan, melt at low heat the chocolate chips and butterscotch chips. Stir in peanut butter. Remove from heat. Stir in peanuts, vanilla and noodles. Drop by teaspoon onto waxed paper. Chill 30 minutes. Makes about 12 treats.
Preheat oven to 350°. Combine all ingredients in a large mixing bowl and mix well. Lightly grease two 9 x 5-inch loaf pans. Bake at 350° for 1 hour or until toothpick inserted comes out clean.
In a medium bowl, combine flour, 1 cup sugar and salt. In another bowl, whisk egg yolks, milk and butter. Gradually add to the dry ingredients, stirring until smooth. Toss rhubarb with the remaining sugar, gently stir into batter. In a mixing bowl, beat egg whites until stiff. Fold into batter. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Drop batter by tablespoonful into oil. Fry, a few at a time, turning with a slotted spoon until golden brown. Drain on paper towels. Dust with confectioners sugar. Serve warm.
Mix Kool-Aid with water. Add sugar, Hawaiian Punch and lemon juice. Just before serving, add ginger ale and sherbet.
Beat first 6 ingredients together until thick. Stir in flour. Beat egg whites, cream of tartar and salt until foamy. Slowly add 1 c. sugar, beating until stiff and glossy peaks form. Gradually fold yolk mixture into egg whites. Pour into ungreased Teflon coated 10 inch tube pan. Bake in 325° oven for 1 hour. Invert cake to cool.
Take chicken off the bone. Mix in bowl the chicken and both soups. Fix stuffing as on package. Then put a layer of stuffing and a layer of meat into a casserole dish. Repeat until all mixtures are used. Bake at 350° for 30 to 35 minutes.
Beat eggs with oil and sugar until light, 15 to 20 minutes. Mix dry ingredients with cake flour and add to beaten eggs alternately with milk. Add the vanilla and beat until well mixed. Put in 12 x 9-inch pan and bake in 325° oven for 40 to 45 minutes. Pour cold syrup over hot cake or cool the cake and pour hot syrup on it. When completely cold, cut into pieces and serve.
Mix sugar, cocoa and cornstarch. Add milk and egg yolks. Cook until thickens. Add vanilla and margarine. Pour into baked pie shell.
Beat milk, pudding mix and cream cheese together until well blended. Pour into pie shell. Sprinkle with graham cracker crumbs.
Blend together with mixer the cream cheese, sour cream, bean dip, taco seasoning and Tabasco sauce. Mixture must be very creamy. Then mix in onions and cheese cubes.
Mix tuna, cheese and onion together and put in pie shell. Beat eggs. Add milk and mayonnaise; stir in seasonings. Spoon mixture over tuna. (Do not pour all at once.) Bake at 350° until puffy, 35 to 40 minutes.
Blend all ingredients together. Spread on trimmed whole-wheat or white bread. This yields 5 dozen finger sandwiches.
Combine ingredients; mix well. Chill. Serve with assorted vegetable dippers. Makes 2 1/2 cups.
Boil sugar and Karo until sugar is melted; remove from burner and add peanut butter. Stir until melted. Add Rice Krispies. Pour into buttered 9 x 12-inch pan. Cool.
Prepare cake according to directions. Let cool for 15 minutes (pierce top with knife or toothpick). Pour the following mixture over cake and let soak in: 1 can cream of coconut (Coco Reba). Let completely cool overnight.
Bring to a boil in a pan; simmer 30 minutes or longer until desired thickness. Put into hot sterilized pint canning jars. Process in hot water bath for 15 minutes. You can also put it in a large container and keep for awhile in the refrigerator. This makes 4 pints with some left over.
Bring the first 4 ingredients to a rolling boil. Remove from heat and add peanut butter and oats. Drop by spoonful onto wax paper, let cool and enjoy.
Combine sugar and flour, then milk. Melt butter in pan and put berries, then your batter and then add water over top of that. Bake at 350° for 30 to 45 minutes.
Mix ingredients and pour into pie shells. Bake at 350° for 1 hour.
Combine chocolate and butter in heavy saucepan. Cook over low heat, stirring constantly, until melted. Cool mixture slightly.
Cook broccoli and drain well. Add eggs, soup, onions, salt and pepper, mayonnaise and cheese. Put cracker crumbs on top. Bake at 350° for 45 minutes in 2-quart casserole dish.
Mix soda with bananas. Mix sugar, oleo and eggs. Add bananas to egg mixture. Add vanilla and other ingredients. Bake about 1 hour in moderate oven (375°).
Mix all ingredients. Drop by spoonfuls onto ungreased cookie sheet. Bake at 350° for about 7 minutes.
Dip thinly sliced pieces of liver in flour, salt and pepper. Brown in hot grease. Add onion (cut up) in liver after it browns. Then add peeled and sliced carrots and potatoes. Cover and cook until done. Cook down to make gravy.
Cream together sugar and butter and mix all ingredients well, adding pecans last. Line pie pan with pie crust; pour mixture in and bake at moderate 350° or so until solid.
Layer ingredients in order, in a 2 to 3-quart baking dish. Bake at 400° for 15 to 20 minutes, longer if refrigerated. Let set approximately 10 minutes. Serve with tortilla chips.
Boil chicken until tender. Remove from broth. Reserve liquid. Cook noodles in broth until tender, adding water if more liquid is needed. Remove chicken from bone and cut into bite size pieces. Combine chicken, noodles, sour cream, soups and salt and pepper. Pour into greased 9 x 13-inch casserole dish. Mix stuffing mix with butter and sprinkle on top. Bake at 350° for 20 minutes. Serves 6 to 8.
Fry salt pork until crisp; drain. In 2 tablespoons of drippings, brown beef slowly on all sides. Sprinkle with salt, few grindings of pepper and flour. Toss to coat evenly. Place in heavy 2-quart casserole; add salt pork. To frying pan, add wine, water, herb bouquet and garlic. Bring to boil; pour over meat. Cover tightly. Cook in 350° oven until tender, about 2 hours. Skim off all fat. Saute raw onions and mushrooms in a little of the fat a few minutes. Add onions to beef; cook 30 minutes. Add mushrooms and cook 10 minutes. Adjust seasonings. Top with parsley. Serve over noodles or potatoes and your favorite vegetables surrounding it.
Combine all ingredients, except chicken, in a 12 x 8 x 2-inch baking dish. Remove skin from chicken. Place chicken in baking dish with marinade, turning to coat. Cover and refrigerate 2 hours, turning chicken occasionally. Bake uncovered at 350° for 45 minutes, basting occasionally. Yields 4 servings.
Mix well in large bowl. Cover and refrigerate several days. Spoon into well-greased muffin tins. Bake at 400° for 15 minutes.
Preheat oven to 350°. In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens and clears. In medium bowl, beat egg yolks; stir in Eagle Brand, ReaLemon and food coloring if desired. Pour into crust and bake 8 minutes. Spoon raspberries evenly over top. Chill 4 hours or until set. Top with whipped topping.
Clean mushrooms, remove stems and hollow out. Tear bread into small pieces. Combine cheese, bread, eggs and salt. Stuff mixture into mushrooms. Bake about 10 minutes at 350°, then broil 2 to 3 minutes to brown slightly.
Rub salad bowl with garlic. Measure in salt, mustard and paprika. Grind pepper over; blend. Beat in salad oil with fork. Add greens. Toss until leaves glisten. Sprinkle with vinegar and lemon juice. Toss again. Makes 6 servings.
Combine eggs and oil, then mix in the cake mix. Mix thoroughly. Roll into balls and place on ungreased cookie sheet with room to spread. Bake at 350° for about 10 minutes, until almost brown.
Add first four ingredients to crock-pot with 1/2 cup water. Prepare gravy mix according to instructions and add to crock-pot. Cook on high 2 to 3 hours or until tender. Add peas and cook on low for thirty minutes. Serve on noodles or rice. May also be served with biscuits.
Brown ground beef in skillet; drain. Add all ingredients together in large soup kettle. Cook slowly for 2 to 2 1/2 hours.
Melt margarine and pour half into bottom of a 9 x 13-inch dish. Place hash browns in dish. Mix soup, cheese, sour cream and salt. (Mixture will be thick.) Spread mixture over potatoes. Top with crushed corn flakes and drizzle with remaining butter. Bake at 350° for 45 minutes.
Combine cottage cheese, sour cream, onions, pimento, lemon juice, Worcestershire sauce and hot sauce in a bowl. Stir in noodles, tuna and olives and place in greased 2-quart casserole. Bake at 350° for 40 minutes. Serves 6.
Boil chicken tender and cut into 1-inch cubes. Melt margarine and pour over stuffing. Mix thoroughly. Put 1/2 of this mixture in bottom of a casserole dish and add chicken. Blend together the 2 cans of soup and milk. Pour over chicken. Sprinkle remaining stuffing on top. Bake at 350° for 20 to 25 minutes or until brown.
Sprinkle 18x24 inch piece of foil with powdered sugar. Mix next three ingredients in pan over medium heat until sugar dissolves. Boil until temperature reaches 310° or until drops of syrup form hard & brittle threads in cold water. Remove from heat. Stir in flavor and color. Pour onto foil. Cool. Break into pieces and store in airtight container.
Mix together 2 minutes. Pour into 3 well-greased round foil pans, lightly floured. Bake 20 to 25 minutes at 350°.
Wash and hull strawberries. In blender, blend strawberries until smooth. Add honey, vanilla and yogurt. Blend again. Pour into popsicle molds or ice cube tray. Cover with plastic. Freeze 1 hour, then add popsicle sticks. Freeze until solid.
Heat oven to 375°. Melt margarine in oven in 13 x 9-inch baking dish. Separate dough into 13 biscuits. Cut each biscuit into 8 pieces. Place biscuit pieces in large bowl. Toss with 1 3/4 cups salsa. Spoon evenly into margarine coated dish. Sprinkle with cheese, green pepper, onion and olives. Bake at 375° for 35 to 45 minutes or until edges are deep golden brown and center is set. Let stand 15 minutes. Cut into squares and serve with salsa.
Mix milk, juice and Cool Whip; put in pie shell. Chill before serving. May be frozen.
Cook broccoli and onion in 2 cups water. In another kettle, add bouillon to 1 cup water. Melt butter and stir in flour. Cook 2 to 3 minutes. Add milk slowly. Whip into bouillon and stir until smooth and thick. Add broccoli, onion and water. Mix well and stir in cheese. Cook over low heat until cheese is melted. Add salt and pepper.
Boil chicken in water; remove chicken. Let cool, then remove bones. To water, add onions, black pepper, bouillon and rice. Let cook until rice is tender. Add chicken. Heat until chicken is hot, then it's ready to serve.
Dissolve yeast in warm water; set aside. Combine shortening, salt and hot water. Let stand until cool. Beat eggs and add sugar, yeast and water mixture. Stir 2 cups flour; beat well. Add remaining flour gradually. Place in bowl; cover and place in refrigerator.