HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim pork chops well. Broil or grill until nearly done (7 to 10 minutes on each side). Combine other ingredients and pour half of the mixture over chops. Broil or grill 2 minutes more. Turn and pour remaining sauce on other side. Broil or grill 2 minutes more. Serve. Garnish with an orange slice. Yield: 4 servings. Serving Size: 1 chop. Per serving: Calories: 241, Fat: 9 g, Sodium: 115 mg. Exchanges per serving: 3 lean meat, 1 starch/bread.
Just mix yeast in 2 1/2 cups of very warm water; let set. Beat eggs, sugar, shortening and salt, then add water mixture. Beat well, then add flour, 1 1/2 cups at a time. Mix well.
Drain salmon. Reserve 2 teaspoons salmon liquid. Flake salmon. Combine cream cheese, liquid smoke flavoring and salmon liquid. Blend thoroughly. Stir in green onions. Fold in salmon. Refrigerate for at least 2 hours to blend flavors.
In large bowl with mixer at medium speed (or spoon), beat all ingredients until very smooth, adding milk if necessary to make good spreading consistency. Frosts 1 (2 layer) cake or 1 (9 x 13-inch) cake or 1 tube cake or 2 dozen cupcakes.
Mix softened cream cheese and sugar in a large mixing bowl. Add drained pineapple, strawberries (juice and all) and sliced bananas. Fold in whipped topping. Freeze in a 9 x 13-inch pan. Keep frozen. Slice and serve.
Mix ingredients thoroughly in a bowl. Cover and let sit in refrigerator overnight; do not freeze. Next day, form into 4 patties and fry or use in combination with other recipes. Yields 4 servings. Serving size: one 3-ounce patty.
Mix together the sugar, oil, eggs, vanilla and melted chocolate. Sift together the flour, baking powder and baking soda. Alternate flour mixture and water into sugar, oil, eggs, vanilla and chocolate. Bake at 350° for 35 to 40 minutes. Grease and flour 13 x 9-inch pan.
Mix the first 4 ingredients together. Add 1/3 cup of dry mixture to ground beef and water. Cook, uncovered, until water cooks away. Serve on buns. Add onions and pickles, if desired.
In a large skillet, brown meat. Add soup mix, water, rice and tomatoes. Simmer, covered, 25 minutes or until water is absorbed and rice is tender. Add peas (drained); simmer 5 minutes more. Put mixture in casserole dish and top with grated cheese. Bake at 325° to melt cheese.
Rub baking dish with butter and crushed garlic. Put in layer of sliced potatoes and cover with shredded Gruyere cheese; another layer of potatoes and cheese. Then pour over a can of chicken stock and bake.
Mix jello with 1 cup boiling water and juice of frozen berries (thawed). Let jello cool, not jell. Add berries and Cool Whip.
Melt margarine in 8-inch square dish. Combine flour, cheese and seasonings in a plastic bag. Place sliced potatoes in the bag and shake. Lay coated potatoes in melted margarine. Bake at 350° for 1 hour, turning potatoes once.
Saute onion and garlic in a small amount of butter. Mix together the remaining ingredients. Simmer 1 hour, covered. Add 3 cups grated Cheddar cheese and 6 corn tortillas cut into strips. Cook uncovered for 10 minutes. Recipe can be doubled.
Pour boiling water over Shredded Wheat biscuits. Add salt, granulated sugar, molasses and shortening.	Let Shredded Wheat, water, salt, sugar, molasses and shortening cool to lukewarm and add yeast in warm water. Mix thoroughly and add flour. Let rise double in bulk. Shape in 2 loaves; let rise. Bake at 400° the first 15 minutes, then at 350° for remaining time, 40 to 50 minutes.
Mix well together the cream cheese and 1 cup of milk until smooth. Add instant pie filling and remainder of milk. After blending well, place on graham crust and put in refrigerator to chill. You can then put cherry pie filling on top, if desired.
Cook rice halfway (not done) and let cool. Core and separate leaves from cabbage in hot water. Remove any hard stems. Add meat, onions and salt and pepper to rice mixture. (Mushrooms may also be added, if desired.) Put mixture on leaves and wrap loosely but securely. Put in cooking pot. Pour boiling water over the rolls carefully and simmer slowly until tender. Tomato sauce or canned tomatoes can be substituted for boiling water or serve with tomato sauce, gravy or catsup.
Heat oven to 450°. Mix baking mix and butter. Stir in water and sesame seed until dough forms ball. Drop by scant teaspoons into cheese (shape half into ovals if desired). Coat dough with cheese. Place about 1-inch apart on ungreased baking sheet. Bake until golden, 7 to 10 minutes. Serve warm. Yields about 3 dozen appetizers.
Mix ingredients together. Sift flour and sugar 3 times. You can add 2 teaspoons boiling water for a creamier texture. Bake at 300° for 2 hours.
Butter a 2-quart baking dish. Scald milk with butter and sugar. Beat eggs; add salt and vanilla when milk is cool. Stir in egg mixture. Pour over bread in baking dish. Set dish in pan of water and bake at 350° for 1 hour or until knife comes out clean.
In a heavy pan, mix dry ingredients. Add water and oil. Cook mixture over medium-high to high heat for 3 minutes (stirring). Cool and knead. Store in airtight container.
Sprinkle onion soup mix over bottom of buttered casserole dish. Sprinkle rice evenly over soup mix. Lay chicken on top of rice. Dilute mushroom soup with water and pour over chicken. Bake uncovered at 325° for 1 1/2 hours.
In a large mixing bowl, cream the sugar and butter until light and fluffy. Blend in egg and vanilla, then milk. In separate bowl, sift together dry ingredients. Stir into liquid mixture. Fold in berries. Spread in greased and floured 9 x 9-inch baking pan.
Blend together tomatoes and both soups. Cook, salt, debone and dice chicken. Layer in a baking pan chicken, crushed Doritos, soup mix and sliced Velveeta cheese. Bake 15 minutes in a 275° oven.
Saute large onion in butter; do not brown. Keep in liquid. Add brandy (or beer) when pan is hot. Heat broth and add onions with liquid. Add sweet vermouth. Top with croutons and Parmesan cheese.
Saut rice mix and ground beef until beef is browned. Stir in water, salsa, corn, beans and Rice-A-Roni seasoning mix. Bring to a boil. Reduce to low heat; cover and simmer 15 to 20 minutes or until rice is tender. Stir in chopped tomatoes. Serve with cheese, sour cream and tortilla chips.
Mix together all ingredients except the cheese. Press into 12 buttered muffin tins. Dot with butter. Bake in a 350° oven for 15 minutes.
Mix flour, sugar, cocoa, soda and salt together; mix well. Add vanilla, oil and vinegar; mix well. Pour 2 cups water over ingredients and mix well with electric mixer or hand. Bake in any size pan in a 375° oven for 40 minutes or until done (check with a toothpick).
Mix all dry ingredients and blend well. Bake at 350° in tube pan for 30 minutes.
Bring to a boil the first 3 ingredients. Add flour all at one time. Beat with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from heat. Add 2 eggs, 1 at a time, beat until smooth after each addition. Heat to boiling in a large saucepan the 2-quarts water and salt. Drop dumplings by rounded teaspoonfuls into water. Cook 3 to 5 minutes, until dumplings rise to surface of water. Place over stews or soup.
Drain and clean salmon; mix everything. Chill; roll in chopped walnuts. Great to mix a day ahead.
Brown steak in hot oil. Add garlic and cook until yellow. Add soy sauce, salt and 1/2 cup water to steak. Cook 25 minutes. Add green pepper, onion and celery to mixture. Cook 10 minutes more. Blend cornstarch with 1 cup water and stir into mixture. Add tomatoes and cook 5 minutes more. Serve hot over cooked rice.
Dice apples; add lemon juice. Cut pineapple in small pieces. Mix fruit, walnuts and marshmallows. Serve with dressing.
Stir a small amount of rice mix into this and then mix into the rice. Sprinkle with cinnamon, if desired.
Mix the chocolate chips, coconut, graham cracker cracker crumbs, pecans and sweetened condensed milk together, then pour in melted butter. Put into pie shell. Bake at 400° for about 35 minutes.
Place tortilla chips on paper plate. Sprinkle with cheese. Shake Tabasco vinegar lightly over cheese, just the juice of the peppers. Place in microwave on High for 30 seconds, until cheese is melted, then serve.
Mix all ingredients except roast. Put roast in container and cover with marinade. Let set 2 hours or overnight in refrigerator. Put on grill and brown or cook on all sides about 20 minutes. Cook in slow cooker on low about 3 to 4 hours. Can also be cooked in oven.
Peel potatoes; wash and grate fine. Drain. Add egg yolks, flour, salt and onions. Fold in stiffly beaten egg whites; mix well. Spoon on a griddle that has been greased, or a large frypan that has been greased. Brown on both sides. Make cakes thin. Serves 5 to 7.
Trim fat from beef; cut beef diagonally across grain into 1/8-inch slices (for ease in cutting, partially freeze beef about 1 1/2 hours). Mix remaining ingredients (except broccoli); stir in beef until well coated. Cover and refrigerate for 30 minutes. Drain beef, reserving liquid. Stir-fry beef in wok 2 to 3 minutes or until brown. Remove beef. Stir-fry broccoli for 1 to 2 minutes, then add reserved liquid and continue to stir-fry until liquid boils and broccoli is tender-crisp. Add beef to wok to warm. Serve beef and broccoli mixture over rice.
Cube beef and saute in small amount of oil. Place beef, sliced onions, carrots and tomatoes in a crock-pot. Add water and spices. Cook for 2 hours. Add potatoes that have been quartered. Continue cooking until tender.
Cube Velveeta and put with mayonnaise in a double boiler or microwave dish and melt. Be careful not to scorch. If seems too thick, add a little milk. Add seasonings to taste. Put as much as you think you'll need, then double it (flavor gets lost in Velveeta). Hollow out bread to make a boat, then cube bread for dipping. Put boat and cubes on cookie sheet and fill with cheese mixture. Bake at 350° for 20 minutes or until browning.
Mix all ingredients in order, being sure that the shortening is added last. Chill dough in refrigerator. Roll 1/2 teaspoon of dough in your hand into a small ball, then roll in granulated sugar. Bake on greased sheet in 350° oven for 12 to 15 minutes.
Saute turkey, onion and garlic in olive oil. Add tomatoes, chili powder, cinnamon, ground coriander, salt, wine, beans (undrained) and tomato sauce. Simmer 2 1/2 to 3 hours.
Bring cream, butter and sugar to a full boil over medium heat, stirring constantly. Remove from heat. Add liqueur and chocolate; stir until chocolate is melted and mixture is smooth. Chill until firm enough to handle, about 3 1/2 hours. Shape into 1-inch balls. Roll in cocoa, coconut or nuts. Store covered in refrigerator. Makes 2 dozen candies.
Brown the meat. Add onions and peppers, cook. Dump in the tomatoes and cook until saucy. Mix everything else in. Cook over medium-low heat. Add chili powder to taste.
Mash turnips. Combine other ingredients and pour into greased casserole dish. Bake 1 hour in 375° oven.
Layer in order in clear bowl: lettuce, celery, green pepper, onion, frozen peas, bacon, eggs, mayonnaise and Cheddar cheese on top. Cover and let set overnight.
Mix sugar, salt and spices; add beaten eggs, milk and pumpkin. Mix and pour into 13 x 9-inch pan. Sift cake mix evenly over top. Dribble melted butter over top of cake mix. Sprinkle nuts on top. Bake for 1 hour at 350°. Serve with whipped cream if desired.
Mix together the cereal, nuts and pretzels. Melt the white chocolate chips with the oil over lowest heat. Pour this evenly over the dry mixture. Place in a pan and freeze firm. Then break apart mixture and place into a serving container.
Brown bacon; drain and set aside. Clean and cut up cauliflower and broccoli. Mix together mayonnaise, sugar and Parmesan cheese. Pour over vegetables and add bacon; mix well. Mix together only about 2 hours before serving.
Save tuna or cat food cans. Recipe makes 4 cans. Spoon into cans a combination of millet, bread crumbs and cheese. Sprinkle with grit. Put suet through meat grinder, then melt down in double boiler. Let set to slightly harden, then reheat. Pour over ingredients in cans until can is full. Refrigerate to harden. Nail to tree with 6-inch nail; tape exposed part of nail to make safe perch.
Mix all together and pour into hot iron skillet, well-greased. Bake at 425° for 35 minutes.
Soften jello in hot water. Add salt and chill until partially set. Add other ingredients. Chill until firm. Pour into 1 1/2-quart mold to chill. Be sure to grease mold with mayonnaise. Serve with your favorite crackers. Bundt pan makes nice mold but would need to be doubled.
Combine flour, sugar, baking powder and salt. In another bowl, beat eggs. Blend in milk, butter, nutmeg and vanilla; pour into dry ingredients and mix well. Fold into berries. Fill greased or paper-lined muffin cups 2/3 full. Bake at 375° for 20 to 25 minutes. Brush tops with melted butter. Sprinkle with sugar.
Heat the first four ingredients on stove and scorch (not too much). Add soda and, while it foams, pour it over popped popcorn. Let cool.
Mix dry ingredients. Add all remaining ingredients and mix well. Drop by spoonfuls into hot oil and cook until brown. Will rise to top of oil, turn and brown other side.
Mix the milk with pudding and stir until thick. Mix Cool Whip with cream cheese and sugar. Add pudding to the Cool Whip and cream cheese mixture. Stir well. Crumble cookies in bottom of pan. Add layer of pudding and repeat another layer of cookies and pudding. Refrigerate.
Mix all ingredients in a saucepan and heat. This will make baking much easier. Pour into a 9-inch unbaked pie crust. Bake at 350° for 45 minutes.
Mix the cooking oil, sugar, eggs and vanilla. Sift and add the flour, salt and soda. Fold in chopped pecans (according to taste) and raw apples. Bake in a greased tube pan for 1 hour at 350°. When cake is done, make Sauce Topping.
To eggs, add remaining ingredients and mix well. Pour into 9 x 13-inch well-greased Pyrex dish. Bake at 350° for 1/2 hour to 45 minutes. Cut in slices like bread, then cut each slice into 3 or 4 pieces. Serve hot or cold. Makes 25 small pieces.
Combine pretzels, butter and sugar. Put in 9 x 12-inch dish. Bake at 350° for 10 minutes. Let cool. Cream sugars and cream cheese. Fold in Cool Whip. Spread over pretzel crust. Seal around edges. Dissolve gelatin in boiling water; add strawberries. Let cool, but not gel. Pour over cream cheese layer. Chill at least 1 hour! Delicious salad or dessert!
Cook and drain macaroni. Combine first 6 ingredients in a large salad bowl. Mix sugar and vinegar in a saucepan. Heat until sugar is dissolved. Add milk and mayonnaise. Pour over macaroni mixture. Refrigerate 24 hours before serving.
Sift flour, sugar, cocoa, salt and soda. Mix water and mayonnaise. Stir in dry ingredients. Add flavoring; stir in nuts. Pour into 2 well greased and floured pans.
Cook and season chicken. Save 1 1/2 quarts broth. Cook spaghetti in broth and drain, but do not rinse. Save broth and add to mixture later. Saute pepper and onion in butter. Add tomatoes, Worcestershire, mushrooms and cheese. Cook and stir until cheese melts. Add spaghetti and chicken. Place in casserole. Cook at 350° until mixture bubbles. May be prepared day ahead. Freezes well.
Line cupcake pans with liners. Spray liners with Pam baking spray. Fill cups 3/4 full with bread cubes. Place a spoonful of bacon or sausage over bread. Pour beaten egg and milk mixture over bread until bread is saturated. Top with cheese. Bake at 350° until golden brown.
Mix ingredients. Yield is little over a gallon. Freeze punch in ice trays for ice.
Heat oven to 300°. Prepare chocolate crumb crust. Beat cheese until fluffy in large mixer bowl. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients. Mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool. Chill. (Refrigerate.)
Mix flour, sugar and milk together. Spread 1/2 stick of butter (melted) in dish. Pour in batter, pour fruit with juice on top. Bake at 350° until done. Batter will rise to top and brown when done.
In large bowl, combine flour, sugar, baking powder and salt. With fork, mix ingredients to evenly blend. In a separate container, mix eggs, milk, bacon drippings and sour cream. Combine liquids with dry ingredients, blending until smooth. Do not overbeat.
Cream shortening and butter together; add sugar, then eggs. Sift flour and baking powder together and add to batter alternately with milk. Add flavoring. Mix batter well. Separate batter into 3 bowls. Color each bowl desired colors. Grease and flour large tube pan. Pour colored batter alternately into pan; set in cold oven and set at 375° and cook for 10 minutes, then reduce heat to 350° and cook for 1 hour and 10 minutes.
Brown sausage in medium skillet over medium heat; drain on paper towels. Combine sugar and cornstarch in a medium saucepan. Add reserved pineapple juice and soy sauce; stir until well blended. Cook over medium heat until thickened, stirring constantly. Add vinegar, pineapple, green pepper and sausage. Heat until hot. Serve in a chafing dish. Makes about 36 pieces.
Cream butter; add sugar. Add eggs one at a time. Sift flour, cream of tartar and soda. Alternate, adding flour and buttermilk mixture to butter mixture. Add 1 teaspoon flavoring, nuts and cherries. Bake at 350° in 3 (9-inch) pans for 25 minutes.
Cream the fat and gradually add sugar and vanilla sugar, the eggs and the flavoring. Mix and sieve the flour and the baking powder to the creamed mixture; add milk. The consistency should be firm, do not use too much milk. Fold in the washed raisins and candied lemon peel. Grease an oblong cake tin and line with paper. Fill the mixture into the prepared tin. Place low in the oven. Bake in moderate oven (375° to 400°) for 80 to 100 minutes.
Prepare filling mix as directed on package for pie. Cool 5 minutes, stirring once or twice. Measure 1 cup filling into a bowl. Place plastic wrap directly on surface and cool thoroughly. Pour remaining filling into pie shell. Chill. Stir cooled filling until smooth. Blend in 2 cups whipped topping. Spoon over filling in pie shell. Chill 3 hours. Garnish with additional topping and lemon slices, if desired.
Cream butter and sugar. Add eggs and vanilla. Stir in flour and melted chocolate. Pour into greased 8-inch square pan. Bake at 325° for 25 minutes.
Add baking soda to boiling water, mix and let cool. Cream sugar and shortening. Add eggs and water to creamed mixture and beat well. Sift flour, salt and cocoa. Fold flour mixture and peanut butter chips into sugar and shortening. Add vanilla. Pour into greased 13 x 9-inch pan. Combine brown sugar, chocolate chips and walnuts together. Sprinkle on the cake batter. Bake at 350° for 45 to 50 minutes or until done.
Cream the sugar and margarine; add eggs and buttermilk. Then add sifted dry ingredients. Lastly, add bananas and nuts. Bake in greased loaf pan at 350° for 1 1/4 to 1 1/2 hours.
Wash and drain the shrimp. Sprinkle with the salt and pepper. Heat the oil in a skillet; saute the shrimp 1 minute. Add a mixture of the ketchup, soy sauce, vinegar, sugar, ginger, scallions and garlic. Cook over low heat 3 minutes, stirring frequently. Mix together the cornstarch and water. Add to the shrimp and cook 2 minutes. Serves 4 to 6.
Combine all ingredients in a bowl. Put in a 9 x 13-inch pan and bake in a preheated 350° oven for 50 minutes.
Brown beef and cook onion until tender. Pour off fat. Remove from heat and add rest of ingredients. Pour into pastry-lined pie pans. Cover with top crust and seal edges. Slit top. Bake at 425° for 25 minutes.
Stir during cooking (several hours until thick), mashing vegetables lightly. Serve with corn bread, cole slaw and hot apple with pie with Cheddar cheese wedge. Serves 8.
Steam broccoli and set aside. Saute peppers and onions in butter and set aside. Beat eggs in small bowl. Add milk to eggs and mix well. Spread potato slices in 15 x 10 inch baking dish. Spread broccoli over potatoes and sprinkle evenly with ham. Layer pepper and onions over ham and season with salt and pepper. Spread cheeses over the top of the casserole. Pour egg and milk mixture over cheeses. Bake at 350 degrees for 45 to 60 minutes. Let stand 15 minutes before serving.
Fill coffee mug with hot strong coffee. Add brown sugar and whiskey. Stir. Top with whipped cream and sprinkle with nutmeg.
Use baked sweet potatoes. Cream sugar with thoroughly softened margarine and eggs, one at a time. Add sweet potatoes, milk, flour, cinnamon and vanilla. Mix well. Pour into crusts and bake approximately 40 minutes at 350°.
Mix all ingredients well and beat in hot water. Place in a greased casserole dish or crab shells. Sprinkle with cracker crumbs. Bake at 350° for 30 minutes, or until lightly brown. Serves 5 or 6.
Put cooked broccoli in buttered baking dish. Sprinkle with the Velveeta cheese. Combine Carnation milk and mushroom soup and pour over Velveeta. Bake 25 minutes. The last 5 minutes sprinkle with onion rings.
Combine pretzels, margarine and 3 tablespoons sugar. Press into 9 x 13 pan. Bake at 400° for 8 to 10 minutes. Let cool.
Cut tomatoes in 3/4-inch slices. Dip into egg, then into bread crumbs, then carefully into egg and bread crumbs again. Melt butter in large skillet. Add green tomatoes slices and cook slowly until golden brown on each side and tomato is tender. Season to taste with salt and pepper. Makes 4 servings.
Combine sliced (1/4-inch) cucumbers and onions. Sprinkle generously (1/2 cup) with canning salt. Let stand 1 hour. Drain off salt water. Put plenty of ice cubes over cukes and onions and let stand 1 hour. Drain off water. Combine with other ingredients. Mix well. Bring to a simmer and simmer 2 minutes. Avoid boiling (it softens the slices). Pack in sterilized jars.
Brown ground beef in a skillet; drain off excess fat. Add taco mix and water. Simmer, uncovered, until mixture is thickened, about 15 minutes. Lightly grease bottom of an 11 x 7-inch baking dish. Spread refried beans evenly on the bottom. Sprinkle with shredded lettuce, onions and chilies; top with ground beef mixture. (If desired, cover and refrigerate until ready to finish.) Bake, uncovered, at 400° for 15 minutes. Sprinkle with shredded cheese and bake an additional 5 minutes or until cheese is melted and mixture is heated through. Remove from oven and garnish sides with tortilla chips. Serve with chopped tomato, sliced olives, sour cream and taco sauce in separate serving dishes.
Remove skin and bones. Separate into flakes. Mix first 7 ingredients into salmon. Add egg yolks well beaten. Fold in 3 egg whites stiffly beaten. Pour into loaf pan and bake at 320° for 1 1/4 hours.
Preheat oven to 375°. In a large bowl, stir all ingredients together until well mixed. Drop from teaspoon onto an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until center of cookies are golden brown. Cool on cookie sheet for 1 minute, then remove to rack to finish cooling.
Mix all together very good. (May sift all before mixing.) Makes 1 gallon of milk.
Cook vegetables until tender; drain liquid. Mix celery, salad dressing, onions and cheese. Spread over vegetables. Mix butter and crackers. Sprinkle on top of casserole. Bake 15 to 20 minutes in oven at 350°.
Line a 9 x 5-inch loaf pan with waxed paper; set aside. To make frosting, in a bowl beat butter. Add cocoa powder. Beat in 1/4 cup of the milk. Gradually add powdered sugar, beating until combined. Beat in remaining 1/4 cup milk and the vanilla until combined.
In a mixing bowl, add 4 cups flour, unsifted. Add baking powder, baking soda, salt and mix thoroughly. Add 2 cups warm water, 1 cup at a time, until mixture becomes sticky. Use remaining cup of flour in two parts, 1/2 cup to knead the dough and 1/2 cup to roll dough out.
Fry sausage until well browned and cooked through. Remove sausage; fry tomato paste in sausage drippings. Fry until dark. Add garlic, oregano and bay leaf. Simmer for a few minutes. Add canned tomatoes; stir well, then add sausage. Simmer for 2 to 3 hours, or as long as you like. This recipe comes from Northern Italy.
Place ingredients in order given in salad bowl. Cover and refrigerate several hours or overnight before serving.
Combine first seven ingredients in a large frying pan. Mix and heat. When it begins to thicken, add shrimp, tomato and pepper. Heat through and serve over rice. Serves two.