HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook rice in boiling water (1 teaspoon salt) 14 minutes. Spread in bottom of large casserole dish. Place raw pork chops on top. Salt and pepper chops. Spoon half the mushroom soup over. Add water to remaining soup to fill can. Stir well and pour over dish. Bake at 325° for 1 hour, uncovered. Serves 6.
In a shallow 13 x 9-inch baking dish, combine all ingredients except shrimp. Microwave on High for 3 to 4 minutes, stirring twice. Stir shrimp into butter sauce. Cover. Microwave on High for 4 to 6 minutes or until shrimp are opaque. Let stand, covered, 3 to 5 minutes before serving. (Can be served over pasta or with rice.) Serves 4.
Mix together and drop by spoonfuls on cookie sheet. Bake at 325° until done.
Make up each color of Jell-O with 1 1/2 cups boiling water in separate pans. Allow to jell in thin layer. Mix sugar, crushed graham crackers and butter. Line a 9 x 13-inch pan with mixture. Reserve 1/3 for topping. Dissolve plain gelatin in cold water. Add hot pineapple juice. Let stand until syrupy. Fold Cool Whip into pineapple mixture. Cut Jell-O into squares and fold into pineapple-cream mixture. Pour into pan lined with graham cracker mixture. Refrigerate for 6 to 12 hours.
Mix dry yeast with 2 cups flour in a large bowl; stir in fennel seeds.
Prepare pudding by mixing pudding mix and milk. Stir until all lumps are gone and pudding is smooth. Pour immediately into pie crust. Set in refrigerator and chill for at least 30 minutes. When pie is chilled, add thawed Cool Whip to top of pie, spreading evenly to edges.
Sift flour, measure and sift with sugar and salt. Heat water, cocoa and margarine until it boils. Add to flour mixture and stir well. Beat eggs, add buttermilk, soda and vanilla. Mix well and then add to flour, cocoa mixture. Stir well. Pour into greased and floured jelly roll pan (or cookie sheet). Bake at 350° for 20 minutes or so. Frost.
Mix ingredients until it's a smooth paste. Pour into crockery pitcher and leave 3 or 4 days until it's slightly sour and solidifies (clabbers). Emptyings may be replenished after use by saving a piece of the dough to put back in pitcher along with leftover scrapings. More buttermilk or milk may be added as needed.
Soften cream cheese. Blend all ingredients and chill. Yield: 1 cup. Takes 5 minutes to prepare.
Saute the chicken until golden brown in the butter and oil, about 10 minutes. Then add the chopped onion, carrots, celery, mushrooms and cook 5 minutes until the onions are wilted. Then add the tomatoes and the wine. Bring to a boil; cover and cook over low heat, stirring occasionally. When chicken is tender, place on a hot platter. Strain sauce; season to taste, heat and pour over chicken. May top with fresh mushrooms sauteed in butter and serve with polenta. Top with grated cheese.
Add sugar, butter, salt, syrup and cream to chocolate squares. Boil 5 minutes. Simmer, uncovered, slowly, stirring constantly, to form a ball stage or to 240°. Remove from heat; add flavoring. Pour into buttered pan, 6 x 10. Cool. Best when left overnight. Cut into 3/4-inch squares.
Preheat oven to 350°. Beat the cake mix, oil, eggs and milk 2 minutes. Add icing to batter and mix gently. Spray tube pan. Place pecans in the bottom of the pan, then add the batter. Bake 1 hour at 350°. Let set for 10 minutes, then remove from pan and allow to cool.
Mix all ingredients. Bake, covered, at 350° for 40 minutes. Makes a nice large casserole.
Cream together the Crisco and sugar. Add eggs and vanilla; mix well. Stir together all dry ingredients. Add alternately with milk to creamed mixture; mix well. Shape dough in long rolls. Wrap in waxed paper; refrigerate or freeze. Chill thoroughly, preferably overnight. Cut into thin slices and place on greased cookie sheet. Bake at 350° for about 10 minutes. Dough may be kept in freezer for several weeks.
Combine lime juice, vinegar and sliced carrots in blender. Liquefy. Add salt, water and sliced peppers. Liquefy again. Pour mixture into saucepan and bring to boil, then simmer for 10 minutes. Transfer to a bottle and keep refrigerated. Makes about 1 quart.
Cut off the stem ends and slice the tomatoes in thick slices. Press each slice in the flour, coating it heavily. In a frying pan, heat the bacon fat and oil. Add the tomatoes. While the tomatoes are browning on one side, sprinkle the brown sugar liberally on the other side. Turn over carefully and cook as the brown sugar caramelizes and blends with the flour. When just browned on both sides, remove to a hot platter. Sprinkle with salt and pepper to taste and serve. Bacon strips make a nice garnish for this dish.
Cook hot dogs. Allow to cool. Slit hot dogs within 1/2-inch of ends. Insert 3 strips of cheese. Wrap in separated triangles of dough. Keep cheese side up. Place on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes until golden brown.
Saute onion in skillet until onion becomes clear. Add lean ground meat or chili meat, salt, pepper, garlic powder and red pepper. Cook until meat is done.
Melt margarine in 9 x 13 in. pan. Mix flour, cocoa, sugar, milk and vanilla and pour over melted margarine.
In small microwave bowl, mix butter, Karo, vanilla and brown sugar. Bring to boil, then pour over dry mixture. Return entire mixture to microwave. Cook on High for 2 minutes. Stir, then return to microwave for 2 minutes. Spread on wax paper to cool.
Cut each biscuit in 4 pieces. Place cinnamon and white sugar in a large plastic bag and mix. Add a few biscuits at a time and shake to coat, then place in a greased tube pan, layering with pecans and raisins until all are used. Bring brown sugar and margarine to a boil in saucepan. Pour over biscuits. Bake at 350° for 45 minutes. Allow to bake 15 minutes, then turn pan upside down.
Beat softened cream cheese with mayonnaise and Hidden Valley mix. Spread over rolls. Top with small amounts of vegetables of your choice: shredded carrots, chopped tomatoes, chopped broccoli, chopped celery, chopped cauliflower, chopped green onions. , Top with 1 cup shredded Cheddar cheese. Press down lightly. Refrigerate up to several hours. Cut with pizza cutter into wedges. (Easier to cut before adding vegetables.) Rolls may be placed on cookie sheet and cut into bars.
Take can of blueberry fruit; pour out juice (set aside). Add enough water to juice to make about 3 cups. Put on the stove; let come to a boil. Add cherry jello to juice and water. Drain pineapple. Add pineapple and blueberries to the first mixture. Put in refrigerator to chill. Take sour cream, cream cheese, sugar and nuts. Using mixer, mix together. Put in refrigerator until jello chills. Pour on top and serve.
Peel potatoes and dice. Place in large pot and cover with water. Add onion, salt and pepper to taste. Cook until tender. Water will cook down, add milk and butter to your pleasure.
Mix cream cheese, ham, chilies and olives together; spread on tortillas. Roll up and place on a cookie sheet. Cover with a damp cloth and refrigerate for 4 hours or overnight. Cut into 3/4 or 1-inch slices. Serve with salsa or the spicy Mustard Sauce that follows.
Mix cake mixture together. Pour 1/2 of batter into a Bundt pan. Mix 3/4 cup brown sugar and 4 teaspoons cinnamon together and sprinkle over batter in pan. Pour remaining batter into the pan and bake at 300° for 25 to 30 minutes or until done.
Drain all but pepper salad. Mix together. Sprinkle oregano to taste. Best if let sit for a couple of days before using. Add diced pepperoni before serving (optional).
In a large glass bowl, combine cream and 10 ounces chocolate. Heat in microwave oven on High for 2 minutes or until mixture is smooth and melted. Stir in butter until smooth. Cover and refrigerate until firm, about 4 hours. Using a 1 1/4-inch scoop or tablespoon, scrape up mixture into 20 (1 1/2-inch) balls. Place them on wax paper-lined baking pans and freeze 1 hour.
Dissolve yeast in warm water. Let stand 5 minutes. Combine flour and next 4 ingredients. Make a well in center of mixture. Add yeast mixture, oil and buttermilk. Stir until dry ingredients are moistened.
Season chops with salt and pepper. In small saucepan, saute celery and onion in Crisco until tender; stir in bread crumbs, corn, sage, salt and pepper. Place half the pork chops on rack in shallow roasting pan. Spread evenly with stuffing; use about 2/3 cup for each. Top with remaining chops. Cover pan with foil; bake at 325° for 45 minutes. Remove foil and bake 30 minutes more or until meat is tender. Sprinkle with paprika.
Sift together the flour, salt, cinnamon, nutmeg and baking soda. Mix butter, Sucaryl or Sweet*10 and egg until light and fluffy. Then add flour mixture and applesauce alternately, mixing well after each addition. Fold in raisins and cereal. Drop by level teaspoon onto ungreased cookie sheet. Bake in 350° oven for about 15 minutes or until golden brown. Makes about 48 cookies. Keeps better if refrigerated.
Cream butter, cream cheese and powdered sugar. In another bowl mix milk, pudding and Cool Whip. Then combine the two. Layer with 1/3 cookies. Layer pudding, cookies, pudding, etc., ending with cookies. Chill for a couple of hours.
Sift dry ingredients together. Combine other ingredients and stir into flour mixture. Dip onion rings into batter a few at a time. Fry in hot oil (about 2 inches deep). Drain on paper towel and salt to taste.
In a large bowl, combine bread and sugar. Set aside. In another bowl, beat eggs, milk, cinnamon, salt and vanilla until foamy. Pour over bread and sugar; mix well. Cover and refrigerate 2 hours. Stir in all remaining ingredients and pour into a greased 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes, until firm. May be served with whipped cream.
Place chicken breasts in the bottom of a crock-pot. Mix the rest of the ingredients in a saucepan and heat until smooth. Pour over the chicken breasts. Cook on low 8 to 10 hours.
Brown ground beef, onion and peppers in a large frying pan; drain. Stir in tomato sauce, chili powder and garlic salt. Simmer while preparing dough. Separate biscuit dough into 10 biscuits; pull each apart into 2 layers. Press 10 biscuits in layers over bottom of ungreased 13 x 9-inch pan. Combine 1/2 cup cheese (reserve remaining cheese for topping), sour cream and egg. Mix well. Remove meat mixture from heat. Stir in sour cream mixture. Spoon over dough. Arrange remaining biscuit layers on top. Sprinkle with remaining cheese. Bake at 375° for 25 to 30 minutes or until biscuits are golden brown.
Line a 13 x 9-inch glass cake pan with canned tomatoes. Add a layer of shredded cabbage over tomatoes. Next, add a layer of uncooked rice and another layer of shredded cabbage. Next, add a layer of hamburger, sliced onions and bell pepper. Complete layering process with all ingredients to top of pan. Pour 1 quart canned tomatoes over all. Bake one hour at 375°.
In bowl of electric mixer blend shortening and sugars. Add eggs and vanilla; beat until light and fluffy. Stir together oats, flour, coconut, pecans, salt and baking soda. Stir into beaten mixture, blending well. Divide dough into four portions, rolling each portion into a log on waxed paper. Refrigerate until chilled through. Unwrap and slice. Place on greased cookie sheet. Bake in preheated oven at 350° for 10 to 12 minutes.
Mix cake mix, oil, eggs and oranges. Mix well. Bake in greased 3 layer round pans at 350° for about 20 to 25 minutes. Cool.
Beat eggs with a wire whisk in a large bowl. Add sugar and stir well. Combine flour and cocoa. Add to egg mixture. Stir in 1 cup butter and flavorings. Pour into greased 15 x 10 x 1-inch jellyroll pan; bake at 350° for 15 to 18 minutes. Cool in pan on wire rack. Spread Mint Cream Frosting over brownie layer; freeze 15 minutes. Melt chocolate squares and 3 tablespoons butter in a heavy saucepan over low heat, stirring constantly, until melted. Spread over frosting with a pastry brush. Chill until firm; cut into squares. Store in refrigerator. Yield: 2 dozen.
Cream together butter and sugar; beat in eggs. Add pumpkin and vanilla. Add flour, baking powder, soda, salt and spices. Mix well. Add rolled oats (uncooked), coconut and nuts. Drop by teaspoons onto greased cookie sheet. Bake about 12 minutes at 375°. Makes 6 dozen small cookies.
Boil sugar, cocoa and milk exactly 1 minute. Remove and stir in oats and peanut butter. Add vanilla and drop by teaspoon onto waxed paper.
Make tea with hot water and tea bags. Add cloves, cinnamon and sugar. When mixture cools, add orange and lemon juice. Serve hot or cold as desired.
Cook spinach according to package. Drain and squeeze to remove moisture. Combine remaining ingredients and add spinach. Melt 1/4 cup margarine in pan. Spoon mixture into pan and brown on each side.
Mix all ingredients in gallon-size container. Careful! It will bubble over if you mix it too fast.
Drain pineapple partially. Mix all ingredients and bake in a 2 quart buttered casserole for 30 to 40 minutes at 350°.
Cover raisins and 1/2 cup brown sugar with boiling water and boil down on the stove. Cream 2 cups brown sugar, lard (or butter, margarine or shortening), eggs, spices, baking powder, milk and baking soda together. Pour the boiling raisins over this and then add some flour to make dough. Bake at 350°. This will also make a nice fruit cake by adding mixed fruit, nuts, dates and figs.
Blend first 4 ingredients in blender. Pour in saucepan. Add chicken broth. Cook on medium heat, stirring constantly. When thick, add 1 can Pet milk and cook until thick. Line serving bowl with grated Swiss cheese. Pour soup into bowl.
Saute meat, onion, green pepper and celery until meat is browned. Remove from heat. Add rice, salt and pepper. In casserole, place layers of meat and cabbage. Pour juice over. Cover and bake 1 1/2 hours at 350°.
Mix first 5 ingredients; add all at once to 2 cups water. Stir quickly with a whisk. Form into a roll. Place in glass loaf pan. Cover with vegetable broth or tomato juice. Scatter 3 bay leaves on top. Bake at 300° for 2 hours.
Cut mutton into small pieces. Wash in salted water. Add salt and a little white pepper. Steam for 15 minutes. Grind together onion, tomatoes and peppers. Add to mixture the water, okra and eggplant. Boil 7 minutes. Grind peanuts to a paste. Add 2 tablespoons cold water; stir into soup. Add salt and allow to simmer 10 minutes. Serve with rice.
Wash and dry chicken. Sprinkle with cayenne and paprika. Cover and refrigerate until ready to use. Remove from refrigerator and brown chicken wings well in hot fat in heavy skillet. Remove wings. Cook onions in fat until limp. (Drain off fat, if desired.) Stir in soup and water. Add wings. Cover and cook 15 minutes over low heat, stirring occasionally. Add green peppers and cook 15 minutes longer or until wings are done. Serve with hot rice.
Put ketchup on bread. Top onion and pepper on ketchup. Top with cheese. Bake at 350° for 5 to 10 minutes, or golden brown and cheese melts. Makes 1 serving. Make as many as you like.
Cook until thick. Add 2 tablespoons butter. Cool completely. Add 1 large Cool Whip. Serve with fruit: strawberries, bananas, kiwi fruit, apples, pineapples or peaches.
Cream together the margarine and the sugar until light and fluffy. Separate the eggs and then beat the egg whites until stiff. Add the lemon flavoring and egg yolks to the sugar and margarine mixture. Add flour and beat in. Fold in the stiffly beaten egg whites. Note: The dough will be stiff.
Sift dry ingredients together; cut in shortening with pastry blender or 2 knives until mixture resembles coarse corn meal. Use with any biscuit recipe. Yields approximately 11 cups.
Combine jello, sugar and water in a small saucepan and bring to a boil, stirring to dissolve completely. Remove from heat and stir in pineapple; set aside to cool. Combine Eagle Brand and cream cheese, blending until smooth. Stir in jello mixture and baby food. Add nuts. Pour into 9-cup mold and chill until firm or can be put in a bowl. Will keep well in refrigerator.
Cream margarine and vanilla in bowl. Add brown sugar gradually, creaming until fluffy. Add egg and beat thoroughly. Blend flour, baking powder and salt. Stir into creamed mixture. Stir in half of chocolate pieces. Turn into an ungreased 1 1/2 quart glass dish. Top with remaining chocolate pieces. Cook, uncovered, 7 to 8 minutes on Medium High. Rotate dish 1 quarter turn once. Cool and cut into squares. Makes 1 dozen.
Mix these thoroughly and add tears of joy, sorrow and sympathy for others. Flavor with little gifts of love. Fold in 4 cups of prayer and faith to lighten other ingredients and raise the texture to great heights of Christian living.
Spray electric skillet with Pam. Brown roast on all sides, being careful to cook off all fat. Add 1 quart water, onion soup and Kitchen Bouquet. Simmer until meat is tender. Surround meat with potatoes, carrots and onions, basting with meat juices. When vegetables are done remove and add cornstarch dissolved	in 1/2 cup water to liquid in skillet. Stir constantly until gravy boils.
Dissolve gelatin in boiling water. Add strawberries and stir until thawed. Add bananas and chopped pecans. Pour half of mixture into 13 x 8 x 2-inch pan and hold in refrigerator until firm. Jell remaining half only to thick pouring consistency. Spread sour cream on first mixture and pour remaining half on top. Place in refrigerator to jell entire mixture. Makes 6 servings.
Add a little more flour if they are too flat. Drop on cookie sheet. Bake at 375°.
Cook bacon until crisp and crumble. Save 2 tablespoons bacon grease. Put bacon on paper towel to help drain excess grease. Break broccoli and cauliflower in bite size pieces. Place in large bowl. In small bowl, mix mayonnaise, sugar, vinegar and 2 tablespoons bacon grease. Pour over vegetables. Add cheese and mix all together. Sprinkle bacon on top. Cover and refrigerate overnight. Stir before serving. Delicious.
Season chicken with salt and pepper. Add garlic to oil and saute breasts until golden brown. Pour vinegar and wine over chicken. Cook an additional 10 minutes.
Mix well and pour into greased casserole. Bake at 375° for 30 to 35 minutes. Serves 4.
Cook 7-Up, cornstarch, sugar and Jell-O until thick. Cool. Place strawberries in baked pie shell and Jell-O mixture over them. Top with Cool Whip before serving.
Preheat oven to 350°. Spread out rolls on a cookie sheet and bake 8 to 10 minutes. Cool. Mix remaining ingredients together and spread over crust. Top with your choice of fresh vegetables: broccoli, cauliflower, green peppers, tomatoes, onions, olives, mushrooms, radishes, celery, cheese, etc. Cover with plastic wrap and push vegetables into cheese mixture. Let set overnight in refrigerator and cut into squares.
Pop popcorn with air popper. Mix first 4 ingredients together in saucepan. Bring to a boil and cook 4 minutes over medium heat. Add 1/2 teaspoon soda and pour over popcorn. Mix well and place in disposable aluminum turkey roasting pan. Bake at 250° for 35 to 40 minutes, stirring occasionally.
Cream the oleo and sugars. Add eggs; beat well. Add flour, baking powder, soda and salt and mix. Add rest of ingredients and mix. Bake at 325°.
In large bowl, beat pumpkin, oil, eggs and yolk until smooth. Add pie filling and beat 1 minute. Combine dry ingredients and add to pumpkin mixture. Fold in nuts. Pour into greased and floured loaf pan. Bake at 350° for 1 hour.
Finely chop vegetables. Brown ground beef and crumble finely. Lightly stir-fry veggies. Mix meat and veggies in bowl. Place mixture in wrappers (egg roll). Cook until lightly browned in Dutch oven on high or in deep fryer.
Trim crust from bread. Cut gashes and brush with mixture of ingredients listed. Stuff Swiss cheese between gashes and spread the rest of the butter over top and inside. Bake, uncovered, at 350°.
Combine pineapple and sugar in saucepan; heat to boiling point. Remove from heat; add jello. Cool to room temperature. When cool, stir in cottage cheese, then fold in Cool Whip.
In heavy pan over low heat, melt chocolate and butter. Beat eggs and add a little at a time, beating after each addition. Sift together dry ingredients and add to first mixture. Add vanilla. Chill dough 2 to 3 hours or overnight. Roll in powdered sugar. Place on oiled cookie sheet, leaving enough space between each to allow them to spread. Bake 10 to 12 minutes at 350°. Yield: 4 dozen.
Combine pineapple and 2 tablespoons sugar in large bowl and heat in microwave for 3 minutes. Stir until blended, then add jello and stir until dissolved. Cool. Add buttermilk and stir to blend. In mixing bowl, beat evaporated milk until peaks form, then add 2 tablespoons sugar. Fold this into the first mixture and add pecans. Pour into a prepared dish.
Mix noodle soup with water as directed. Maybe a little less water, as you need a batter. Dip each pork chop into batter and brown lightly. Reduce heat and simmer 45 minutes.
Cook broccoli until not quite soft, just enough that it is thawed and good and warm. Cut the butter into nice size pieces. Put about 6 slices in the bottom of your casserole dish, then put a layer of broccoli, then a layer of cheese, then a layer of Ritz crackers. Continue until you have used all ingredients, making sure you have a layer of Ritz crackers on top. When finished, add milk. Bake casserole at 350° for 30 minutes.
Mix well, flour, baking powder, cinnamon and salt; set aside. In large bowl, cream butter and sugar; beat in eggs and vanilla until fluffy. Alternately stir in flour mixture and coffee. Stir in nuts. Turn into greased 9 x 9 x 2-inch pan. Bake at 350° for 25 minutes.
In 1-cup glass measure, melt butter on High for 45 seconds. In 8-inch square baking dish, mix butter, 1 cup flour, salt and powdered sugar. Press evenly into bottom. Cook on Medium-high for 3 to 5 minutes, rotating 1/4 turn halfway through, until mixture is bubbly on top.
Brown ground beef with chopped onion in oil in large skillet or Dutch oven. Add tomato sauce, wine and seasonings. Cover. Simmer for 1 hour, stirring occasionally. Cook spaghetti according to package directions and drain. Add to sauce along with 1/2 cup of the grated cheese. Put into 9 x 13-inch casserole dish. Refrigerate overnight or can be prepared in the morning to serve that night. Before baking, sprinkle remaining 1/2 cup of cheese over casserole. Bake, covered, at 325° for 45 minutes. Uncover and bake for 30 more minutes.
Wash okra and drain. Remove tips and stem ends. Cut okra crosswise in 1/2-inch slices. Combine egg substitute and buttermilk. Stir in okra and let stand for 10 minutes. Combine corn meal and next 2 ingredients in a zip top plastic bag. Drain okra, small portion at a time. Spray baking sheet with cooking spray. Place okra on baking sheet and sprinkle canola oil over the okra. Bake at 375° to 400° until brown.
Scrape carrots; cut into 1 x 1/4-inch sticks. Cook carrots, covered, in a small amount of boiling water for 5 to 10 minutes, or until crisp-tender. Drain. Place in shallow container; set aside. Combine remaining ingredients; stir well. Pour over carrots; toss gently to coat. Cover and chill; stir occasionally. Yields 8 servings.
Trim and flour meat. Brown in Dutch oven with hot oil. Cover with 3 cups water and cook over medium heat for 1 hour or until tender. Add chopped onion and celery and cook for 30 minutes. Add potatoes and carrots and cook for 20 minutes. Add tomatoes, Veg-All and corn. Cook 10 minutes or until done.
Heat oven to 350°. Cook noodles as directed on package. Drain in a large skillet. Cook and stir onion in butter until tender. Stir in soup, pimiento and chili peppers. In a greased 4-quart casserole, layer half of the noodles and half the chicken. Season with salt and pepper. Top with half the soup mixture and half the cheese. Repeat layers. Bake, uncovered, about 45 minutes.
Bring pineapple to a boil. Add jello, mayonnaise, cheese, pecans and milk, stirring well. Pour in Pyrex or glass square container. Cover with Saran Wrap and let congeal overnight or several hours. Cut in squares to serve.
Melt butter and mix with basil and salt. Arrange potatoes on foil-lined cookie sheet. Brush with oil. Broil 4-inches from heat for 10 minutes. Brush with butter mixture and broil 5 minutes moore or until lightly brown and tender.