HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix bread cubes, margarine, onion and seasonings. Cut pockets in pork chops. Stuff with dressing. Wrap cord string around chops to hold dressing. Arrange in roasting pan, leaving cover off and brown in hot oven. Mix water, catsup and Worcestershire sauce; pour over chops. Cover and bake at 375° for about 1 hour or until tender.
Cook linguine using package directions. Keep warm. Saute garlic in butter in skillet. Add olive oil. Heat for 30 seconds. Add broccoli and stir-fry for several minutes. Add shrimp and stir-fry for 2 minutes or until heated through. Serve over hot linguine. Yield: 6 servings.
Mix graham cracker crumbs and melted butter. Spread in a 9 x 13-inch pan. Bake at 350° for 3 minutes. Blend powdered sugar, butter and egg until of spreading consistency. Spread over crust. Cut bananas on top lengthwise. Top with pineapple, then Cool Whip, cherries and nuts. Refrigerate.
Mix ingredients together. Pour into unbaked pie crust that has been shaped to fit the pan. Top with pie crust. Cut slits to let out steam. Bake at 400° for 30 minutes or until brown.
Mix all ingredients except paprika and place in an oiled 2-quart casserole. Dust top with paprika and bake at 350° for 45 minutes. Serves 6 to 8.
Make a mixture of vinegar, sugar and water to a sweet and sour taste. (Use very little water because so much cooks out of lettuce.) Just use enough so it won't burn. Pour over lettuce and cook until completely wilted. Takes a good while.
Beat egg whites until stiff. Line 9 x 13-inch pan with cracker crumbs. Beat yolks, sugar and cheese mixture until smooth. Combine with whites and pour into graham cracker crust. Freeze.
Blend well the cheese and oleo. Stir in flour, salt and paprika. Mix well. Wrap approximately 1 teaspoon cheese dough around each olive. Place on cookie sheet and freeze. When frozen, store in covered container until ready to cook. Preheat oven to 400°. Remove desired amount and bake for 15 minutes.
Beat eggs, add sugar and flour. Mix well. Add white Karo syrup and 2 to 3 cups walnuts. Pour into unbaked pie shells. Bake at 350° for 30 minutes or until done. This makes 2 pies. Pecans can be substituted for walnuts to make a pecan pie.
Boil sugar, salt, Karo and butter to 200° on candy thermometer. Remove from heat; add baking soda (will get foamy). Pour popcorn on baking sheets and pour caramel mixture over corn. Bake for 1 hour and 10 minutes. Stir occasionally.
Dip chicken in a bowl of melted butter, then dip into a bowl of a mixture of Parmesan cheese, bread crumbs and parsley. After which, place chicken parts on a baking sheet ready to bake.
Cook beef, onion and celery until beef is well browned. Drain; break up large pieces of tomatoes. Add remaining ingredients to meat mixture. Bring to boil; reduce heat and boil gently until mixture is thickened and macaroni is tender; about 18 to 20 minutes. Makes 4 servings (1 1/4 cups) each.
Blend together ingredients, except cheese and potato chips. Drop into greased baking dish. Sprinkle cheese, then potato chips over top. Bake at 350° for 25 to 30 minutes, until cheese is melted and delicately browned and bubbly.
Combine kidney beans, whole tomatoes and tomato sauce into a crock-pot. Fry onions, mushrooms, green and red pepper. When cooked, add to crock-pot. Fry ground beef; drain and add to crock-pot. Add chili powder and garlic to taste. Cook on low for 3 to 4 hours.
Mix shortening and sugars until fluffy. Add eggs and vanilla. Add flour and M&M's. Put teaspoonful of batter onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Cut broccoli and put in casserole dish. Add sauteed onion and mushrooms on top of broccoli. Add 2 cans cream of mushroom soup (do not add water). Add stuffing. Top with American cheese, sliced. Cover and bake at 350° for 30 minutes.
In saucepan in 1 cup water, cook peas, potatoes and onions until tender. In a bowl or another pan, combine boiling water, bouillon cubes, celery salt and curry powder. In a blender, puree undrained cooked vegetables until smooth. Blend into bouillon.
Boil the tortellini for 8 minutes. Melt 1 stick butter and saute mushrooms and spinach. Sprinkle with garlic powder to taste. Melt 1 sticks butter and 2 cheeses. Add milk and cook until creamy. Drain tortellini and mix everything together. Pour into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Serve warm.
Preheat oven to 350°. Combine flour, 1 cup brown sugar and 4 ounces butter in mixing bowl. Mix until sandy. The dough will not form a ball. Pat dough firmly into an ungreased 9 x 13-inch pan. Sprinkle pecans over dough.
Bring water, sugar and cornstarch to a boil. Add Jell-O and pour over sliced strawberries in a baked crust. When cool, add whipped topping.
Heat oil in large skillet over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 5 minutes. Place salmon fillets over onion in skillet. Pour on soy sauce. Cover and simmer over medium-low heat until salmon is just opaque in center, 10 to 12 minutes. Transfer the salmon to platter.
Blend sugar, pumpkin, Crisco and eggs. Add flour, baking powder and spices. Bake for 1 1/2 hours at 350°.
Cream shortening and sugar. Add eggs, pumpkin and water. Sift together flour, baking powder, soda, salt and spices. Add to pumpkin mixture; stir in nuts, raisins or dates. Pour into greased (do not flour) loaf pans. Coffee cans may be used also. Bake at 350° for 1 hour. Cool in pans 10 minutes.
In 8 or 9-inch pie plate, spread cream cheese over bottom. Cover cream cheese completely with chili. Grate cheese over top of chili. Bake at 350° for 8 to 10 minutes. Serve with nacho chips.
Clean and roast peppers on all sides equally. After roasting them, wrap in towel and let set 20 minutes. Cut end off and peel the peppers. Cut in long, thin strips and then cut crossways. Leave seed in. Peel tomatoes and smash them in peppers. If more sauce is needed, add 1/2 can tomato sauce. Season with salt and garlic.
Melt sugar in a pan with vinegar, being careful not to let it burn. When melted, add peanuts, stirring as little as possible. Pour on a buttered platter. Break up when cold.
Steam fillets. Remove skin and bones from salmon and then flake. Combine remainder of the ingredients with the flaked salmon.
Brown ground round and drain grease from meat. Add taco sauce, ketchup and mustard. Makes 4 large or 6 small Sloppy Joes.
Melt chocolate. Beat cream cheese until smooth. Add sugar, then melted chocolate. Add vanilla, salt, nuts and optional flavoring. Pour in pan on aluminum foil; cool and cut. Yields 3 pounds.
Spray 9 x 13 inch pan with Pam. Roll the quartered apples in the crescent rolls. Place apples in pan. Mix melted butter, cinnamon and sugar and pour over apples and crescents. Add Mountain Dew along the edges for additional secret flavor. Bake 45 minutes - 1 hour at 350 degrees or until the apples are soft.
Cut onion into rings. Mix water with the pancake mix (about 3/4 to 1 cup water). Mixture should coat rings thinly. Fry in medium-hot grease until golden brown. Salt to taste.
Cook broccoli and drain water. Cook Pet cream and Cheez Whiz together, stirring constantly. Melt 2 sticks of butter and crumble 2 packages of crackers in butter. Cover broccoli and Cheez Whiz with butter cracker topping. Bake at 350° for 30 minutes.
Cream sugar and butter, add egg yolk only and vanilla. Add flour and cinnamon. Mix well. Dough will be thick. Spread in greased and floured pan (15 x 10-inch). Beat egg white with fork, pour over dough. Sprinkle nuts on top. Bake at 250° for 1 hour.
Use mixer. Beat egg whites until stiff. Add sugar gradually. Add cream of tartar, salt and vanilla. Mix until stiff. Bake at about 250° for 1 hour or longer.
Fry bacon in skillet until almost done; drain fat. Add steak and brown slowly. Add bouillon mixture, mustard and onion. Cover and cook over low heat for 20 to 30 minutes. Mix cornstarch and cold water. Add to skillet and heat until thick. Remove from skillet and add sour cream. Serve over noodles.
Empty soup into 2-quart casserole. Stir in milk gradually. Stir in remaining ingredients. Cover tightly and microwave on High 20 to 35 minutes, stirring every 10 minutes until potatoes are tender. Let stand covered 5 minutes. Makes 6 servings.
Preheat oven to 350°. Combine first 5 ingredients. Mix. Coat 9-inch pan with Pam. Pour batter into pan. Place peaches over batter. In separate bowl, cream together cheese, peach juice and sugar. Spread over peaches to cover peaches completely. Cook for 35 minutes. Cool at least 45 minutes before serving. Yield: 12 servings.
Preheat oven to 350°. Cream eggs and sugar. Add flour with soda and cocoa. Add to eggs and sugar along with Wesson oil. Blend in buttermilk, vanilla and vinegar. Then add food coloring. Pour into greased and floured cake pans. Makes 3 layers.
Cream sugar and margarine. Mix in egg and flavoring. Stir dry ingredients together; blend into sugar mixture. Chill 2 to 3 hours. Roll dough to 3/16-inch thickness. Place on lightly greased baking sheet. Bake at 375° for 7 to 8 minutes. May be decorated with your favorite icing.
Mix together flour, sugar and egg. Spoon on top of slightly sweetened peaches that have been put in baking dish. Bake at 350° until brown and bubbly.
Cream butter and sugar. Then add egg yolks. Add grated lemon rind and beat well. Beat egg whites until stiff, not dry. Set aside. Sift flour, baking powder and salt. Add milk alternately with dry ingredients. Fold in beaten egg whites. Place half of batter in greased and floured 9-inch square pan. Prepare Topping.
Thaw fish and shrimp. Remove skin from fish and devein the shrimp. Cut into 1-inch pieces. Rinse, then chill in refrigerator until ready to use.
Mix sugar, cold water and cocoa in medium mixing bowl. Microwave at High (100%) until thickened, 1 1/2 to 2 minutes, stirring after half the cooking time. Blend in milk. Microwave on High until hot, 4 to 6 minutes, stirring once or twice. Serves 4.
Gently simmer for 20 minutes the raisins, dates, sugar, water and shortening. Cool. Sift together and stir in dry ingredients. Mix in nuts. Pour into two well-greased and floured loaf pans, 8 1/2 x 4 1/2 x 2 1/2-inches. Bake 1 1/2 to 2 3/4 hours.
Pour in unbaked pie shell. Bake 10 minutes at 400°, then 40 minutes or so at 300°.
Cover bottom of cookie sheet with crescent rolls, pressed together to form crust. Bake crust at 350° for 7 to 8 minutes. Cool. Mix Miracle Whip, cream cheese and dressing mix. Spread evenly on crust. Cover with finely chopped vegetables and cheese. Press vegetables into cream cheese mixture with paper towels to remove moisture. Chill for 1 to 2 hours. Cut into squares.
Combine cake mix, eggs and cherry pie filling. Place in 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes. Frost when cool (recipe follows).
Melt chocolate with Amaretto and Espresso in top of double boiler over simmering water. Stir until smooth. Remove top from double boiler from heat. Whisk in butter 1 tablespoon at a time until smooth. Add vanilla. Cover and refrigerate until firm, about 3 hours. Scoop mixture into rough round shapes. Roll in cocoa and place in paper cups. Store in refrigerator up to 3 days. Makes 3 dozen.
Put broccoli in hot water and let stand until thawed, then drain. Melt oleo in the baking dish in oven. Mix everything together and put in a 350° oven for 40 minutes.
Bake in greased baking dish 40 to 50 minutes at 350°.
Combine caramels and 1/3 cup evaporated milk. Cook over low heat until melted. Combine cake mix, soft margarine and rest of evaporated milk. Mix until crumbly. Press 3/4 of mix in bottom of greased 13 x 9-inch pan. Bake for 6 minutes at 350°. Pour melted caramels, nuts and chocolate chips on top. Crumble remaining cake mix on top. Bake 15 to 18 minutes at 350°.
Sift flour; add baking powder, sugar and salt and sift again. Core apples. Cut in slices crosswise. Dip each slice of apple in	the batter and fry in deep, hot fat until brown. Sprinkle with powdered sugar. Heat fat to 370° to 375°.
Combine chicken, celery, grapes, salt and pepper. Add mayonnaise and sour cream; mix well. Put in glass bowl lined with lettuce leaves. Sprinkle with chopped walnuts. Chill.
Pour pie filling in 9 x 13 pan. Cut edges off bread, cover pie filling. Mix remaining ingredients; pour over bread. Bake at 350° for 30-35 minutes.
Brown meat in a large frypan. Remove from pan. Stir-fry vegetables in a small amount of oil until tender. Add meat. Add wine to taste or extra Worcestershire sauce. Serve over rice.
Sift flour. Measure and sift again. Cream sugar, Crisco and oleo. Add eggs (one at a time), beating well after each one. Add vanilla flavoring. Add flour gradually, beating well. Beat until batter is smooth. Grease and flour 2 loaf pans. Divide batter. Bake at 350° for 1 hour or until top is firm.
Pour melted butter into a 9 x 13-inch pan. Layer other ingredients in order. Bake at 350° for 30 minutes. Cool before cutting into squares.
Mix the first 3 ingredients and bake 15 minutes at 350°. Mix the remaining ingredients together; spread over cooled baked mixture. Top with Cool Whip.
Fluff in a mixing bowl. Store in opaque jars. You can't buy a better cleansing cream, at any price. Recommended by two nurses. 1930's recipe.
Mix all together and pour into unbaked crust and bake for 35 minutes at 375°.
Mix cocoa into dry cake mix. Substitute cold coffee for water called for on mix. Follow baking directions on box. Cool. Frost with mocha frosting.
Saute bacon and onion. Add potato and cover with water. Bring to a boil. Add corn and simmer. Add cream, salt and pepper. Bring to a boil. Ready to serve.
In large bowl, sift flour, sugar, baking soda, baking powder, cloves, salt, cinnamon, nutmeg and allspice. Make a hole in dry ingredients. Pour in cooking oil, pumpkin and water; blend well together. Add eggs. Pour into 3 loaf pans. Bake at 350° for 1 hour.
Make like you would for spaghetti or lasagna. Grease casserole dish. Now alternate layers of sauce (blend cottage cheese, eggs and oregano until smooth), eggplant and cheese. Sprinkle Parmesan cheese on top and bake at 350° for 30 minutes.
Slice potatoes into baking dish. Combine sour cream, eggs, milk, onion and salt and pepper. Pour over potatoes. Cover with cheese.
Roll dough into medium size balls (smaller than golf ball size). Roll balls in melted butter, then in sugar and cinnamon mixture. Starting with nuts, alternate layers of nuts and sugared balls into greased Bundt pan. Pour remaining butter and sugar-cinnamon over all. Let rise for 1 hour. Bake at 350° for 25 to 30 minutes. Invert immediately onto plate after baking.
Bake piecrust in 450 degree oven for 5 minutes or until crust starts to brown. Brown ground beef and onion. Add seasonings and chilies. Pour mixture into piecrust. Top with cheese. Bake at 350 degrees until brown or cheese is melted.
Heat oven to 350°. Trim fat from chops; sprinkle with salt (seasoned salt). Brown chops well on both sides in skillet. Place in 2-quart casserole. Add rice to drippings in skillet and cook until rice is browned. Stir in gravy, water, salt and pepper. Arrange sliced onions and carrots on top of chops. Pour on gravy mixture. Bake uncovered 1 hour.
Slice raisin bread into 3/4-inch pieces. Place in shallow buttered 1-quart baking dish. Set aside. Heat milk with butter until hot and butter is melted (do not allow mixture to boil). Beat eggs with sugar, vanilla and salt. Add hot milk mixture, stirring constantly. Pour over bread. Allow to stand for 5 minutes. Sprinkle with nutmeg or cinnamon sugar. Set baking dish in pan with hot water to half the depth of dish. Bake, uncovered, at 350° for about 50 minutes or until custard is set. Serve warm or cold. Makes 4 to 6 servings.
Combine sugar, corn syrup and salt in a quart microwave dish. Microwave on High for 4 1/4 minutes; stir and microwave on High for another 4 1/4 minutes. Add nuts; stir well and microwave 2 1/2 minutes. It should be a light brown. Stir in butter, vanilla and soda and when well mixed and foamy, spread on large pan sprayed with Pam. Keep working with it to get it as thin as possible. Makes 1 pound.
Spray dish with Pam. Mix together cream of chicken soup, tomatoes and Cheddar cheese. Layer chips. broth, onion, green pepper and soup and Ro-Tel mixture. Bake at 350° for 35 minutes. Sprinkle cheese on top and bake 10 more minutes. Set 5 minutes before serving.
Heat deep fry pan. Put salmon in middle. Pour wine and lemon over the top. Cut butter into thin pats and place on top of steaks. Place lid on pan and cook 10 to 12 minutes for each inch of thickness. Lift steaks occasionally to make sure they don't stick. Fish is done when you can pull center bone away with no problem. Yields 2 servings.
Peel apples, core and slice into thick slices.	Combine flour, sugar and cinnamon. Spread half this mixture over bottom of unbaked crust. Add apples and sprinkle remaining sugar mixture over them. Dot margarine over pie. Add top crust and seal edges. Bake 45 to 50 minutes in preheated oven at 425°. Can substitute peaches or blueberries for apples.
Combine all ingredients. Cover the bottom and sides of a 9-inch spring-form pan. Reserve extra crumbs for topping. Refrigerate.
Cook meat and spices until done. Add tomato sauce and beans. Simmer for 10 minutes. Cover bottom of casserole dish with corn chips. Add meat mixture. Cover top with cheese and more chips, if desired. Bake for 20 minutes at 350°. When serving, add shredded lettuce and chopped onions, if desired.
Mix water and sugar in a large saucepan. Bring to a boil for 2 minutes. Place Marshmallow Creme in bowl; pour hot syrup into Creme. Beat until the mixture loses its gloss. Add nuts, vanilla and salt. Drop by spoonfuls onto waxed paper.
Sift together flour, baking powder, salt, nutmeg, cinnamon and sugar in a mixing bowl. Combine melted butter, beaten egg and milk. Set aside.
In pitcher, add warm water. Stir in sugar until dissolved. Add lime juice and stir. Pour over ice and serve.
Melt margarine in boiling water. Add flour and salt. Mix to make a soft dough. Mixture will be quite warm. Divide into 2 or 3 portions. Roll out on lightly floured board to a thickness of 1/4 inch or less. Cut into squares. Place on cookie sheet and freeze. Place in airtight freezer bags. Cook in boiling broth. Makes delicious chicken and dumplings.
Makes big-big batch. Cream shortening and sugar. Add beaten eggs, molasses, oatmeal, spices and half the flour. Mix in a dishpan and add rest of flour. Roll in balls, flatten with fork. Bake 7 minutes in 400° oven.
Pour boiling water over jello; let cool. Add to sugar and cheese mixture. Chill the milk and whip. Add to jello and cheese mixture. Pour into graham cracker lined dish. Sprinkle with graham crackers and sugar and chill. Can use fruit filling.
Saute onion and celery in butter three minutes or until soft. Stir in flour, mustard and Worcestershire sauce. Cook for two minutes, stirring constantly, until vegetables are coated evenly and mixture is bubbly. Stir in broth, carrots and potatoes. Bring to boil. Lower heat. Cover and allow to simmer for 25 minutes or until potatoes and carrots are tender. Add milk. Cook over medium heat until almost boiling (do not boil). Reduce heat to low. Stir in cheese until melted. Add salt and pepper. Makes ten servings.
Mix cream cheese and mayonnaise together until fluffy. Fold in other ingredients. Chill. Serve on crackers.
Slice one roll of cookie dough and place on ungreased cookie sheet (13 x 9-inch). Mix cream cheese, eggs and sugar until creamy and pour into pan. Slice second roll of cookies and put on top of creamy mixture. Bake at 350° for 40 to 50 minutes or until golden brown on top. Refrigerate for 1 hour before serving.
Dredge meat with flour, salt and pepper. Brown lightly in fat with the onion. Add tomato juice, water and sugar. Simmer until tender. Ten minutes before serving, add mushrooms and sour cream. Serves 4.
Melt butter in pot. Brown meat and pour off excess grease. Add flour to butter and make a roux. Add water. Stir with wire whip until a paste appears. Add celery, onion and mixed vegetables and bring to a boil. When vegetables are 1/2 finished, add remaining spices and fill pot with water and bring to a second boil. When it boils, reduce heat and keep at a low temperature until it thickens.
In large skillet, melt margarine. Cook celery, pepper and onions until tender. Add cheese and stir until melted. Add tomatoes and drained corn. Mix well. Pour into greased baking dish. Bake at 350° for about 30 minutes.
Boil 4 cups of water and meat until done. Debone. Add soup to stock to make gravy. Cook rice; drain. Shred cheese; chop onion, mushrooms, tomatoes and green pepper. Place each in separate bowls and serve smorgasbord.
Combine all ingredients in a blender. Blend on low speed for 1 minute. Pour mixture into a buttered 9-inch pie plate. Bake at 400° for 20 to 25 minutes. This pie makes its own crust. Just before placing in oven, sprinkle a small amount of the coconut over top. Be sure to save a small amount from the cup.
Cream the shortening and sugars. Add eggs one at a time; beat well after each addition. Sift flour, baking powder, soda and salt. Add to creamed mixture. Stir in gumdrops (don't use licorice). Add oatmeal and coconut and/or walnuts. Drop by teaspoon on greased cookie sheet. Bake at 350° for 15 minutes or until lightly browned.
Sift together 1/2 cup sugar, flour, salt and baking powder. Add cooking oil and beaten egg. Pare and slice apples. Place in bottom of a shallow baking dish. Add other 1/2 cup sugar and sprinkle with cinnamon or nutmeg. Cover with the flour mixture. Any other fruit may be used. Bake 45 minutes at 350°.
Prepare pie shell and bake. Sprinkle powdered sugar over strawberries and let set for about 1 hour. Combine sugar and cornstarch and then add water. Cook until desired thickness. Remove from heat and add strawberry jello; mix well. Pour this over strawberries which have been placed in baked pie shell. Serve with whipped cream.
Melt chocolate in 1/2 cup boiling water; cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each. Add vanilla and melted chocolate and mix until blended. Sift flour with soda and salt. Add sifted dry ingredients alternately with buttermilk, beating after each addition until batter is smooth.
Saute onions, bell pepper & garlic in butter. Add rice & brown lightly, add tomatoes, broth, bay leaves, dash tabasco. Stir well and add 1 cup water. Cook slowly, covered for about 30 to 40 mins. Leave a little juicey. Serves 6 to 8.
Mix well. Store in jar. Use 1/3 cup of mix in cup. Pour boiling water over. Stir and serve.
Preheat oven to 375°. Chop the carrots and steam for 10 to 12 minutes. Spray a 9 x 13-inch Pyrex baking dish twice or three times with vegetable spray. Cut the butter into small chunks and distribute evenly over dish. Spread the minced garlic evenly around bottom of dish and place in oven for 3 to 5 minutes (until the smell of the cooking garlic is strong). Remove dish and put the chicken breasts on bottom. Add the sliced zucchini, red bell pepper and banana peppers (cut into strips), steamed carrots and onion (cut in half circle shapes). Sprinkle the rosemary over entire dish, making sure some comes in contact with the chicken breasts (use more rosemary if necessary). Salt and pepper to taste. Cover dish with tinfoil and return to oven for 40 minutes.
Spread carrots (already cooked) in shallow baking dish. Mix remaining ingredients and pour over carrots. Bake at 375° for 15 to 20 minutes. Garnish with minced parsley.
Sprinkle meat	with salt. Brown meat in hot oil. In pot, add 1/2 cup water and bay leaf; simmer for 1 1/2 hours, or until meat is tender. Drain fat. Add vegetables and rest of water to roast. Pour on tomato sauce; cook 1 more hour.
Cook pumpkin and put in blender until creamy with mixer. Add flour, sugar and beaten egg yolks to pumpkin. Beat egg whites until stiff. Blend with mixer. Add to pumpkin. Add milk last. Bake at 450° for 15 minutes. Turn oven back to 350°. Bake for 1/2 hour.