HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut pork into bite size pieces and dredge in flour and salt. Brown in hot oil. Add onions, chiles and garlic. Cook until softened. Stir in remaining flour. Add tomatoes and water. Season to taste with salt and pepper. Cook until meat is tender.
In a medium bowl, combine all ingredients; mix well. Cover; refrigerate at least 1/2 hour to let flavors blend. Serve as sandwiches or in the bowl with crackers. Very low in fat when you follow directions!
Put popped corn in a 9 x 13-inch pan. Mix brown sugar, margarine, corn syrup and salt in a saucepan. Cook and stir over medium heat until bubbly around the edge. Cook 5 minutes more. Remove from heat; stir in soda until foamy. Pour over popcorn and stir until well coated. Bake 1 hour in 200° oven, stirring every 15 minutes.
Add the first 3 ingredients and then cook on medium heat until it reaches 310° on a candy thermometer. Remove from heat; add cinnanom oil and then food coloring. Butter cookie sheet and pour the ingredients in the cookie sheet. Let cool, then break with a spoon. Shake in powdered sugar.
Cream margarine, shortening and sugar until smooth and creamy. Add eggs, milk and vanilla; mix well. Sift all dry ingredients. Gradually add flour mixture to sugar mixture, beating constantly, on low speed. Stir in morsels and nuts. Drop by teaspoon. Bake 9 to 10 minutes at 375°.
In a large bowl, mix all ingredients until well blended. Roll out on floured board. Cut out treats with cookie cutter (bone shape). Microwave at 50% for 5 to 10 minutes, turning every 2 minutes or bake in 350° oven for 15 to 20 minutes or until dry. Yields about 3 dozen.
Rinse beans; combine with water in large pot. Heat to boiling; cook 2 minutes. Turn off heat; cover. Let stand for 1 hour. Saute onion, garlic, celery and carrots in oil for 10 minutes. Add to beans and liquid, ham bone and thyme. Heat to boiling; cover. Simmer 2 hours or until beans are tender. Remove bone and dice meat. Spoon about 2 cups beans and 1/2 liquid in processor or blender. Stir back into pot along with the ham. Add salt, pepper and cheese. Heat slowly until hot.
Cook squash and let cool. Butter a 1 1/2-quart baking dish. Fold eggs in cooked, mashed squash. Add milk. Put layers of Ritz cracker crumbs, squash and cheese. On top, sprinkle with Ritz cracker crumbs. Dot with oleo and cook for 20 minutes at 400°.
Melt in saucepan butter; stir in flour until blended. Stir in milk, slowly. When the sauce is smooth and hot, reduce the heat and stir in cheese. Season the sauce with salt, paprika, cayenne and mustard. Stir the sauce until the cheese is melted.
Grease an 8-inch square baking dish. Arrange in layers the potatoes, chicken and onion slices. Blend soup and milk and pour over casserole. Cover and bake 45 minutes at 375°. Uncover and bake 15 minutes or until potatoes are tender.
Drain pineapple and cherries, reserving liquids in a medium saucepan. Sprinkle gelatin over liquid mixture and let stand 1 minute. Cook over medium heat, stirring constantly until gelatin dissolves; remove from heat. Add cream cheese, stirring until smooth. Stir in fruit, cola beverage and pecans. Pour into a lightly oiled 4-cup mold. Cover and refrigerate.
Mix together sugar, margarine and egg; add coffee. Mix together dry ingredients and stir into above. Add raisins and nuts. Spread in jelly roll pan 10 x 15-inch. Bake at 350° for 20 minutes. While still warm, spread as a topping: 2 cups powdered sugar, 1 teaspoon vanilla, 2 tablespoons soft margarine and hot coffee to make a soft frosting. Cut in squares when cool.
In a medium bowl, combine all ingredients. Mix well. Cover and let stand in refrigerator for at least 2 hours. Salsa will get hotter the longer it stands. Makes two quarts.
Pound chicken flat; salt and pepper lightly. Lay 2 slices of Swiss cheese on each piece of chicken. Dot with butter; roll up and secure with toothpicks. Dip each piece in egg, then bread crumbs and place in a baking dish. Melt butter and add spices. Pour over chicken. Bake at 350° for 30 minutes, basting occasionally. Pour wine over chicken and bake another 20 minutes.
Mix cereals, peanuts and pretzels together. Melt chips; pour over dry ingredients. Mix well. Drop in mounds on wax paper. Let cool. Makes a lot. Store in covered container.
Brown chops in hot oil. Combine remaining ingredients. Pour over chops. Cover and bake in moderate oven (325°) for 1 1/2 hours. Serves 8.
Whip the cream until soft peaks. Bring lemons, egg yolks and milk to a boil and cool. Add this and the whipped cream to the fruit. Refrigerate for 24 hours.
Core and slice apples; set aside. Combine cornstarch and ginger in skillet; gradually stir in apple juice, soy sauce and vinegar. Cook and stir until thickened and clear. Stir in apples and simmer, covered, 5 to 10 minutes, or until apples are crisp-tender. Serves 4 with 81 calories per serving. Great with broiled chicken!
Combine first 5 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, until smooth and thickened. Let cool completely. Fold in whipped cream. Serve with fresh fruit. Yields about 2 cups.
Mix cocoa with cold water. Sift flour with soda and salt. Cream shortening with sugar until fluffy. Add eggs, one at a time, and beat thoroughly. Add cocoa mixture and half the flour and blend. Add milk and blend. Add remaining flour and vanilla and blend.
Pour water in blender; add jello and blend at low until dissolved. Add ice cubes and stir until partially melted; blend 30 seconds. Mixture should be cold. Add milk and banana slices; blend until smooth. Spoon into dessert dishes. Chill until set.
Melt butter and add sugar and cornstarch. Stir until smooth. Add milk and cook over medium heat until thick like pudding. Stir in vanilla and pour into pie shell. Sprinkle top with nutmeg or cinnamon and place in a 350° oven for 5 to 10 minutes. Cool and serve.
Heat oven to 375°. Mix the cake mix, butter and water until blended. Pat into a greased 13 x 9-inch baking pan. Bake 20 to 22 minutes.
Add the last 4 ingredients to the Jell-O. Refrigerate until firm.
Spread cherry pie filling in bottom of rectangular cake pan. Follow with a layer of crushed pineapple, then dry cake mix, melted butter, coconut and pecans. Bake at 350° for 30 to 35 minutes. Let cool and serve.
Cook macaroni as directed; drain and keep warm. In the meantime, prepare white sauce, adding onion and Worcestershire sauce. Add shredded cheese all at once. Turn 1/2 of macaroni into greased 1 1/2-quart casserole dish. Pour 1/2 cheese sauce over it. Repeat, forming layers. Sprinkle the buttered crumbs over top. Bake at 350° for 20 to 30 minutes or until crumbs are browned. Makes 6 servings.
Before you start, sample the rum and check for quality. Good, isn't it. Now, go ahead, select a large mixing bowl, measuring cup, etc. and check that rum again for quality. It must be just right. Try it again. With an electric beater, beat 1 cup butter in a large fluffy bowl. Add 1 teaspoon sugar and beat again. Meanwhile, make certain that rum is of best quality.
Blend margarine, sugar and flour. Beat eggs slightly and add remaining ingredients. Pour into 9-inch well buttered pie pan. Bake 30 to 40 minutes at 375°.
Drain, bone and coarsely flake salmon. Mix all ingredients except crumbs, lemon slices and paprika. Spoon into 6 greased ramekins. Sprinkle with crumbs; top each with lemon slice and dust with paprika. Bake at 400° for 15 to 20 minutes or until lightly browned and bubbly. Serves 4 to 6.
Brown together the ground beef, onion and garlic. Drain excess fat. Stir in remaining ingredients. Mix well. Cover and simmer 30 minutes. Makes 4 servings.
Blot dry stuffed olives. Set aside. Sift together flour, baking powder and salt. Add oil, milk, nutmeg, paprika, Parmesan cheese and grated Cheddar cheese. Mix well and knead a little. Shape balls with your hands a little smaller than ping-pong balls. Work these balls around an olive. Bake at 450° for 10 minutes. The olive should be in the center.
Mix all ingredients together to make firm ball. Roll out and cut into long strips. Let dry, then cook.
Crush cookies in blender or food processor. Set aside. Mix pudding as directed. (Use less milk, 1/4 or 1/2 cup less, to make firmer). Mix cream cheese, sugar and vanilla; add Cool Whip to this. Then add this mixture to pudding. Alternate cookie mix with pudding mix in container (can use clean kid's pail). Can also add gummy worms, etc., to top. Refrigerate for 3 hours.
Brown ground meat with onions in small amount of shortening. Add tomatoes, chili powder and salt and pepper. Simmer about 15 minutes; add cooled spaghetti. Continue to simmer about 10 minutes. Serve with tossed salad and garlic bread.
Lightly grease jelly roll pan, 15 x 10 x 1-inch. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2 inches apart and bake 20 to 25 minutes at 350°. Serve warm.
Mix preserves, jelly, horseradish and mustard and pour over block of cream cheese. Serve with crackers.
Combine turkey, bread crumbs, onion, egg, yogurt, fennel seed, thyme and seasonings. Shape into 6 patties. Spray a nonstick skillet with cooking spray. Cook patties over medium heat 4 to 5 minutes on each side. Makes 6 turkey burgers, 100 calories each, 10 calories less per burger with egg substitute.
Put all of the ingredients in baking dish and stir. Bake at 275° for 45 minutes to 1 hour.
Pound or have butcher pound large slice round steak. Trim fat and cut in serving slices. Brown meat in light oil. Add salt, pepper and Worcestershire sauce. Set aside.
Combine ingredients and mix well. Bake at 350° for 1 hour in loaf pans.
Brown ground meat and onion. Drain off fat and add garlic salt, onion salt and chili powder. Next, add tomatoes, beans and water if needed. Simmer a few minutes or a few hours, depending on how much time you have.
Heat oil in heavy pan. Fry onion and garlic until soft. Add beef. Cook and stir until crumbly. Mix in salt, pepper, rosemary and tomato paste. Blend with water. Simmer, uncovered, 30 minutes.
Boil first four ingredients for 15 minutes. Add next six ingredients and cook. Finally add tomato soup.
Boil chicken until tender; set aside. Cook noodles. While noodles cook, on low heat, saute bell pepper and onion in margarine until tender; add Worcestershire sauce, a can of cream of chicken (may want to cook in microwave first), then add Velveeta and Ro-Tel tomatoes. Cook long enough for cheese to melt. Drain noodles and take chicken off bones. Add all ingredients.
Dissolve gelatin in boiling water. Mix in partly thawed strawberries, pineapple and salt. Pour half gelatin into an 8-cup ring mold. Refrigerate until firm. Keep remaining gelatin at room temperature. Beat cream cheese until softened. Add sour cream and beat until smooth. Carefully spread in even layer over firm gelatin in mold. Refrigerate. Chill remaining gelatin until partly thickened and spoon over cheese layer. Chill mold at least 4 hours or overnight. Unmold on platter and garnish with greens and pineapple rings, if you wish.
Preheat oven to 350°. In large bowl, beat in oil and vanilla until smooth. Beat in flour, baking powder and allspice. Stir in oats and raisins.
Brown and drain ground beef. Melt cheese and stir in Ro-Tel. Mix with cooked noodles. Add extra cheese on top. Bake at 350° until hot through. Serve with salad and bread sticks.
Mix together crab meat, white sauce, lemon juice and onion. Put into buttered casserole. Top with buttered crumbs, paprika and cheese. Bake in 375° oven for 20 to 25 minutes. Flavor is improved if prepared 12 hours ahead and kept in refrigerator before baking in oven. Makes 6 servings.
Mix together cake mix, sour cream, eggs and instant pudding. Batter will be thick. In a separate bowl, mix brown sugar and cinnamon. Put 1/2 of batter in a greased and floured tube or Bundt pan. Put 1/2 of cinnamon sugar mixture over batter, then repeat. Bake at 350° for 1 hour.
Melt butter and cook onions a little before adding to other ingredients. Remove seeds from chilies. Beat eggs; add corn and other ingredients. Grate cheese and put on top. Put in greased casserole. Bake at 350° for 45 minutes.
Preheat oven to 350°. Grease sides and bottom of 9-inch square pan with butter or margarine.
Cook sausage until done, crumble and drain. Mix with cheese and sprinkle in pie shell. Lightly beat eggs in bowl and add remaining ingredients. Pour carefully into pie shell and bake at 375° for 40 to 45 minutes. Cool on rack for 10 minutes. Serves 6 to 8.
Quarter oranges and shred in a food processor. Place the shredded orange and an equal amount of sugar in a 1-quart glass bowl. Mix well and place in microwave. Set at Medium range and cook until	slightly thick, about 6 to 8 minutes. Cover and refrigerate.
Cook sugar, butter, cocoa and milk slowly until sugar is melted. Bring to a boil for 1 minute. Remove from heat and add peanut butter; stir until melted and add oats. Mix well. Drop while hot by teaspoonful on wax paper. Cool.
Combine sugar, oil and eggs in large bowl. Mix well. Combine dry ingredients and add to oil mixture, beating well. Stir in pumpkin. Pour batter into 2 (9-inch) pans which have been greased and floured. Bake at 350° for 35 to 40 minutes. Cool on rack.
Mix together until creamy. Use as dip for strawberries, cherries, oranges, apples, etc.
Melt butter and cheese together. Blend crabmeat into butter and cheese. Serve over fondue.
Mix all ingredients except chili sauce and grape jelly and make into 1-inch balls. Brown in 1/4 cup shortening. Pour off grease. Combine in skillet the chili sauce and grape jelly. Melt and dissolve. Add balls. Simmer 30 minutes.
On each half of bagel spread butter. Put 1 tablespoon pizza sauce on each half (open faced). Add Mozzarella cheese, pepperoni, pizza sauce, mushrooms and other toppings. Bake approximately 7 minutes on 300° or until cheese is melted.
Melt butter. Stir in lemon juice, parsley, chives, dill and cayenne pepper. Lay fish in single layer in 9-inch square pan. Pour batter mixture over fish. Bake uncovered at 400° for 8 to 10 minutes. Take out and keep warm. Boil juices over high heat until about 1/4 cup is left. Pour over fish.
Heat oven to 350°. Grease and flour a 9 x 13-inch pan. Beat eggs in a large bowl. Stir in dry cake mix, cherry pie filling and oil until blended. Spread in pan. Bake 35 to 40 minutes or until toothpick comes out clean. Cool completely.
Mix wafer crumbs and butter. Place in 9 x 9-inch pan. Put in refrigerator. Set strawberry, lime and orange jello with 1 1/2 cups water in separate dishes. Dissolve lemon jello with 1/2 cup hot water and pineapple juice. Set until partially thick, then fold in whipped cream. Cut the other 3 jellos in cubes and add. Spread over crust and set in refrigerator for 24 hours. Also add sugar to the lemon jello.
Combine sugar, milk, butter and cocoa in saucepan. Heat to a boiling point. Boil 1 1/2 minutes and remove from heat. Add vanilla, peanut butter and dissolve. Add oats. Drop mixture quickly on wax paper by the tablespoons or pour mixture into a buttered 9 x 2-inch pan and cool.
Melt butter in skillet. Over medium heat, saute onion and curry powder, stirring constantly 3 to 5 minutes. Let mixture cool.
Mix ingredients together, adding pecans last. Pour into unbaked pie crust. Bake in hot 400° oven 15 minutes. Reduce temperature to 325° and bake 35 to 40 minutes longer until middle of pie is firm.
Brown meat and drain off excess fat. Combine onion, spices and relish with meat; set aside. Make white sauce by melting butter in a skillet, stirring in flour, then milk. Bring to a boil or heat until thick. Remove from heat and stir in sour cream. Grease a casserole dish and prepare 2 layers like this: three tortillas in pieces, 1/2 the sour cream sauce, 1/2 the meat mixture and 1/2 cup grated cheese. Repeat these layers. Bake at 375° for about 20 minutes. Remove from oven and let set 20 minutes before serving.
Mix the cake mix according to directions on box. Bake in two greased and floured round pans. Split layers with thread when cool, making 4 layers.
Combine all ingredients; mix well. Shape to form 1-inch balls. Place on ungreased shallow baking pan. Bake at 375° for 20 to 25 minutes; serve warm. Makes 3 dozen.
Mix all ingredients. Marinate over pork chops 1 to 2 hours. Grill or broil.
In a large skillet, heat oil and brown sausage. Add onion and cook 5 minutes. Remove accumulated fat. Add tomatoes, zucchini, lemon juice, salt and oregano. Cook, uncovered, for 5 minutes, stirring occasionally. Serve sprinkled with Parmesan cheese and lots of crusty bread. Serves 6.
Fry chicken until almost done. Get it good and brown. Place chicken in heavy pan with a lid. Pour mushroom soup over chicken and water. Salt and pepper to taste. Place in oven and let it cook until soup has thickened.
Cook first 5 ingredients until thick. Cool until lukewarm. Combine eggs and yeast in warm water with sugar. Mix well and add to other mixture. Then add flour to make a soft dough. Knead and place in greased bowl. Cover and let rise one hour. Punch down and roll out. Cut with biscuit cutter. Brush with butter and fold over as Parker House rolls. Place on a greased cookie sheet. Let rise until doubled. Bake at 375° for 15 minutes. Makes about 30 rolls.
Cut beef in 1-inch cubes; roll in flour and fry in hot oils. Follow directions on beef stew packet. Cook about 1 1/2 hours or until tender. Then add vegetables and cook until done. Season to taste, if more is needed.
Remove crusts from bread and spread butter on each slice. Place slices on the bottom of a 9 x 13-inch baking dish or pan. Brown sausage; drain and sprinkle over bread. Spread cheese over sausage. Mix egg, milk (or half and half) and salt. Pour this mixture over the cheese and sausage. Cover and chill overnight. Remove from refrigerator 15 minutes before baking. Bake at 350° for 45 minutes.
Put breasts in lightly greased 12 x 8 x 2-inch dish. Top with cheese. Combine soup and milk and spoon over chicken. Sprinkle with stuffing mix and drizzle with margarine. Cover and bake at 350° for 50 minutes.
Mix butter, sugar, molasses and egg; beat well. Combine remaining ingredients. Add to molasses mixture. Chill. Roll into 1-inch balls. Place 2-inches apart on well-greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Beat butter and sugar until smooth. Add other ingredients. Mix well. Pour into pie crust. Bake at 350° for 40 to 50 minutes.
Preheat oven to 250°. In oven roasting pan, melt margarine in oven. Remove. Stir in remaining seasonings. Gradually add cereals, stirring until all pieces are evenly coated. Bake 35 to 40 minutes, stirring every 15 minutes. Add onions. Mix well. Spread on absorbent paper to cool. Store in airtight container.
Crumble sausage into small pieces and brown. Drain off fat and spread about 3/4 of it on the bottom of an 8 x 8-inch baking pan. Prepare cornbread mix according to package directions (i.e., mix with egg and milk) and pour over sausage, spreading evenly in the pan. Bake at 400° for 20 to 30 minutes (until done). While cornbread is baking, add the soup (undiluted) to the pan with the remaining sausage. Stir over low heat until bottom of pan is clear of sausage; add cheese (shredded, cubed or otherwise broken into pieces) and stir until cheese is melted and cheese and sausage are uniformly distributed through the sauce. When cornbread is done, invert pan over large plate to remove it; cut into squares and serve with sauce.
Rinse pork roast under water. Pat Nature's Seasons all over roast. Flour roast	very well. Brown on top of range in butter flavored Crisco, well on all sides. When browned well, pour off fat and add 2 to 3 cans of Coke depending on size of roast. Cover and cook very slow until roast is tender and done.
Preheat oven to 350°. Mix dry ingredients together. Mix remaining ingredients and add to dry ingredients. Stir carefully. Turn batter into 2 greased loaf pans. Bake for 1 hour and 15 minutes. Cool in pans for 10 minutes, then turn onto cooling rack.
First Layer: Mix graham cracker crumbs and 1 stick oleo, mix well and press in bottom of a 9 x 13-inch pan.
Boil potatoes in skins. Cool, peel and shred. Melt shortening in skillet. Add potatoes and salt; cook until heated and yellow. Stir in bacon, onion and cheese. Press potatoes into a round flat cake pan and sprinkle with water. Cover and cook over low heat for 15 minutes or until crust forms on bottom. Shake pan once or twice to prevent burning. Place serving plate over potatoes and invert so crust side is up. Makes 5 to 6 servings.
In a large pan, heat oil over medium heat. Add onion and cook until tender. Add broth and 3 cups water; next add mango, garlic, celery, carrot and tomatoes. Bring to a boil and cook about 15 minutes, then add pasta and squash. Cook for 15 minutes or until tender.
Place peaches in a small boiler with enough water to cover. Simmer slowly for 10 minutes. Add sugar and butter and stir until melted. Pour peach mixture into a deep baking dish. Take pastry dough, roll thin and cut into 1-inch strips. Add strips to the peach mixture, being sure to cover them entirely in the mixture. Sprinkle with cinnamon. Place the leftover pastry strips in crisscross fashion on the top of the dish. Bake in oven until cobbler bubbles and crust is brown. Serve hot with whipped cream or ice cream. Serves 6.
Cook cornbread according to package directions. Crumble and place in bottom of 9 x 13-inch pan. Layer onion, pepper, tomatoes, ham and eggs. Mix together relish, juice and mayonnaise. Pour over layer and mix lightly. Top with bacon bits. Refrigerate at least 5 hours.
Saute onion and pepper in margarine until half done. Add white sauce and shrimp; set aside. Put heavy foil in baking pan. Lay flounder on foil; sprinkle with salt and pepper. Spread white sauce mixture over fish. Cover with foil. Bake at 350° for 45 minutes.
Combine margarine and both sugars; mix well. Stir in milk, orange juice and egg. Mix in all the remaining ingredients.
Combine rhubarb and sugar; bring to rolling boil. Turn heat to low; add red jello. Cook 8 minutes. Stir often. Cool. Pour into a clean jar and store in refrigerator.
Cook and drain noodles. Squeeze dry and chop spinach. Brown ground beef and drain. Add picante sauce, onion, tomato sauce, salt and oregano; mix well. Bring to a boil. Reduce heat and simmer 1 minute. Remove from heat and mix in noodles. Place 1/2 mixture into 13 x 9 baking dish. Cover with spinach. Top with remaining mixture. Sprinkle with corn. Bake at 375° for 25 minutes. Cover with cheese and bake until cheese is melted. Garnish with sour cream. Makes 8 servings.
Bake in jelly roll pan that has been greased and floured. Use only 3/4 of batter. Bake at 350 degrees for 15 minutes.
Preheat oven to 350°. Melt butter in oven in a 9 x 13-inch baking pan. Remove from oven when melted. In large bowl, beat eggs, then add flour, milk, salt and baking powder. Mix well. Add cheese, then add spinach, thawed and drained. Pour in baking pan. Bake at 350° for 35 minutes. Remove and let cool for 45 minutes. Cut into bite-size squares.
On a large sheet of aluminum foil brushed with 1 tablespoon of butter or margarine, lay several fillets and top with remaining ingredients. Seal foil tightly. Cook on grill until aluminum expands, approximately 20 minutes. This recipe works well with most fish, but crappie, bluegill and walleye are best.
Heat oven to 350°. Combine cornmeal and seasonings. Dip fish in egg and milk mixed and coat with cornmeal. Place on cookie sheet (15 x 10-inch). Drizzle butter over fish. Bake for 15 to 20 minutes (or until golden brown). Garnish with parsley and lemon wedges, if desired.
Drain peaches; set aside. Melt butter in a 2-quart baking dish. Combine remaining ingredients, except brown sugar and walnuts, in mixing bowl until a smooth batter is formed. Pour batter into baking dish over melted butter and spread drained sliced peaches over the top of the batter. Combine brown sugar and walnuts and sprinkle over peaches. Preheat oven to 350° and bake 1 hour or until browned and toothpick inserted into center comes out clean. Serve hot with vanilla ice cream.
Peel new potatoes and cook in water until done. Drain liquid. Roll them in corn meal. Put them in a greased frying pan and cook until golden brown.