HumbleIntelligence/food-ner-1-Million huggingface dataset:
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Trim excess fat from chops and arrange in baking pan. Top each chop with an onion slice. Combine remaining ingredients and pour over chops. Cover tightly and bake in 350° oven for 1 to 1 1/2 hours or until tender.
Mix together. Keep in airtight container. Use 2 heaping teaspoons per cup of hot water.
Salt and pepper pork chops and brown in frying pan. Remove pork chops and place in casserole dish. In frying pan, brown onion until limp. Add rice; mix and brown. Add cream of mushroom soup, 1 1/4 cans of water and salt and pepper. Once all is mixed, add to mixture, Kitchen Bouquet until brown. Pour mixture over pork chops. Bake 45 minutes to 1 hour at 350°, covered.
Use 30 cup coffee maker. Place sugar, cinnamon sticks and allspice in top basket. Pour cider, orange juice and cranberry juice in pot. Turn on coffee maker and let brew.
Cream together margarine, cream cheese and powdered sugar. In another bowl, beat pudding and milk until thick. Add 12 ounce carton Cool Whip. Add the two together. Crush 20 ounce package Oreo cookies. In a flower pot, put a layer of Oreos, then layer of pudding. Continue but end up with crushed Oreos on top. Put in some flowers to decorate.
Cream shortening, light brown sugar, water and vanilla in a large mixing bowl. Blend until creamy and blend in eggs. Add flour, cocoa, baking soda and salt. Mix until blended. Stir in chocolate chips and nuts. Drop rounded measuring tablespoonfuls, 2-inches apart onto ungreased baking sheet. Bake at 375° for 7 to 9 minutes or until cookies are set. Cool on baking sheet for 2 minutes before removing. Makes 2 1/2 to 3 dozen.
Peel cucumbers. Quarter lengthwise and remove seeds. Cut on slant into diamond shapes. Melt butter in a large, heavy pan and saute cucumbers in butter for 7 to 10 minutes; add milk and heat to warm. Toss cheese with flour and add slowly to cucumbers. Season with salt and pepper.
Cream sugar, butter, oil and cocoa until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour and baking powder and mix until smooth. Add evaporated milk and vanilla. Mix on medium speed for 5 minutes. Add chocolate chips. Pour into a greased and lightly floured Bundt baking pan. Bake at 350° for 1 1/2 hours or until done. Invert onto a serving plate and let cool. Dust with powdered sugar.
Chill bowl and beaters. Boil pineapple juice and water to make 4 cups. Dissolve Jell-O and marshmallows. Set to jelly stage. Put in mixer and beat until frothy. Fold in pineapples and other ingredients. Keep refrigerated.
In Dutch oven or large heavy saucepan, lightly brown ground beef. Stir in tomatoes, tomato sauce, water, frozen vegetables, onion soup mix and sugar; bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
Use this batter with chopped or shredded foods like chopped ham, luncheon meat, corn and fruit. Use 1 cup of food to this recipe. Drop by tablespoon into hot oil.
Finely cut or mince oranges, using a sharp knife, or chop in blender. Either way remove seeds. Squeeze lemon and reserve juice. Add lemon seeds to orange seeds and tie in a piece of cheesecloth. Combine chopped or slivered oranges, seeds and water. Add squeezed-out lemon halves. Let stand overnight. The next day discard the lemon halves. Simmer the mixture over low heat for about 1 hour 30 minutes or until peel is soft. Remove bag of seeds draining thoroughly before discarding. Yield: 5 8 oz. jars.
Mix all ingredients and form into a ball. Roll in chopped nuts. Better if made the day before.
Dissolve yeast in water. Cream butter and sugar. Add yeast, eggs, oregano, basil, Cheddar cheese, dried tomatoes and milk to butter and sugar mixture. Add flour and salt. Knead 5 to 8 minutes on a floured board. Place dough in greased bowl. Cover and place in a warm place and let rise for 1 hour or until doubled. Stir down risen dough. Turn onto lightly floured surface and form into a smooth loaf. Divide into about 36 balls the size of a walnut. With a finger, punch a hole in the center of each ball and put either one pimento-stuffed olive or a chuck of Feta cheese. Pinch closed. Place 2 balls, pinched side down, in each cup of a greased muffin pan. Mix extra egg white with 1 tablespoon water and brush it on the tops of the buns. Allow to rise 45 minutes or until doubled.
Cut ribs into serving portions as desired. Arrange ribs on grill at least 6-inches from medium (ash colored) coals. Cook 1 1/4 to 1 1/2 hours, turning occasionally.
Mix all into 2-quart baking dish. Bake at 350° for 25 minutes. Top with cheese and cook 5 minutes more.
Place boneless halibut in well buttered baking dish. Combine all ingredients (except cheese) and pour over halibut. Bake in preheated oven at 350° for 20 to 25 minutes. Sprinkle cheese over top and turn oven broiler on just long enough to brown cheese lightly. Enjoy!
Sprinkle rice into baking dish. Pour cream of chicken soup over rice. Add 1 cup water. Sprinkle with salt and pepper. Place chicken over 1/2 cream of chicken soup. Add rest of soup on top of chicken. Bake at 325° for 1 hour and 30 minutes.
Boil broccoli as directed. Drain and place in a casserole dish or rectangular cake pan. When broccoli is boiling, melt butter over low heat. Crumble tube of Ritz crackers and add to melted butter. Mix thoroughly. Place slices of Velveeta cheese completely over the broccoli. Add the cracker crumbs/butter mix on top of the cheese. Pat down. Bake in oven 18 minutes before serving at 350° or for 4 minutes in microwave.
Stir together the brown sugar and 1/2 teaspoon of cinnamon and sprinkle half of the mixture over the bottom of a lightly grease 9-inch cake pan. Arrange mandarin slices in bottom of the pan, sprinkle with the remaining sugar-cinnamon mixture.
Mix meat ball ingredients. Form into 1 1/2 to 2-inch meat balls. Put into large pot. Add tomato juice and water. Simmer about 45 minutes. Serve with fresh garden salad.
Mix sugar and oil. Add eggs and beat. Add buttermilk and dry ingredients. When ingredients are thoroughly blended, add bananas, vanilla and nuts. Turn mixture into a large loaf pan that is well-greased. Bake at 350° for 50 to 55 minutes. This freezes well. Sometimes, I use 2 pans and bake less.
Brown beef; drain. Shred cabbage and onion; steam until tender. Add sugar and tomato sauce; mix well. Add to beef. Stir in cabbage. Place in bake dish; sprinkle shredded cheese on top. Bake for 30 minutes at 350°.
Mix whipped topping, condensed milk and lemonade well by hand. Pour into crust. Spread evenly. Chill 2 to 3 hours. Serve.
Brown beef in butter until no longer pink. Chop onions. Peel and chop eggplants. Cook eggplants and onion in pressure cooker for 6 to 8 minutes, longer in open pot.
Bring first 4 ingredients to a boil. Boil for 1 minute, remove from heat. Add the peanut butter while mixture is hot, stir until all melted. Then mix in the oatmeal. Drop by teaspoonfuls on waxed paper. Refrigerate until hard.
Dissolve jello	in boiling water. Stir in soup; let cool. When mixture is almost set, fold in mayonnaise, celery, onion and tuna. Fold in Cool Whip.
Cream butter and sugar together. Add salt, almond extract and flour. Mix well. Roll into balls and use a cookie press with design. Bake at 350° for 8 minutes or so. They appear not to be done but they will be moist if not over baked.
Preheat oven to 350°.	Put melted butter into 13 x 9 x 2-inch pan. Sprinkle evenly with crackers, coconut, chocolate chips, butterscotch chips and nuts. Over all this, pour the condensed milk. Bake for 20 or 30 minutes until light brown. Let cool before cutting into squares.
Mix ingredients until well blended. Chill and serve with chips or vegetables. Makes 3 cups.
Place cooked rice in medium saucepan. Add milk and sugar; stir. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until thick and creamy, about 15 minutes. Remove from heat. Pour into medium bowl, stir in vanilla; cool. Fold in remaining ingredients just before serving.
Cream sugar and shortening together. Add eggs and beat. Sift flour and salt. Combine cocoa. Add to sugar mixture. Add nuts and vanilla. Pour into greased 13 1/2 x 9 1/2-inch pan. Bake 30 minutes at 300°. Remove from oven and cover with marshmallows. Return to oven about 10 minutes to melt marshmallows. Then ice with frosting.
Mix cake mix, eggs, oil and Mandarin oranges and juice until smooth, but no longer. Pour into 3 greased and floured 8-inch round pans. Bake at 325° for 15 minutes, or until tests done. (For 2 layers, bake at 350° for 20 to 25 minutes. For a 13 x 9-inch pan, bake at 350° for 30 to 35 minutes.) Cool 5 minutes in pan, then remove to racks. Mix pudding mix and pineapple and juice in bowl. Add Cool Whip; blend thoroughly. Spread between cake layers and on top. Refrigerate.
Lightly pound chicken breasts. Layer chicken with cheese and ham. Roll up and secure with toothpicks. In a large skillet, melt butter and brown chicken rolls. Remove from pan. Brown mushrooms and onion. Stir in flour and mix well. Add milk, stirring constantly over medium heat until thickens. Remove toothpicks from rolls. Return chicken to pan. Cover and simmer approximately 20 minutes.
Saute onion in butter. Add squash and simmer 10 minutes. Add drained corn and tomatoes. Continue to simmer until the squash is soft. Season to taste. Serves 6.
In greased casserole dish, put one row raw sliced potatoes, one row raw sliced onions and one row raw ground chuck (broken in pieces). Sprinkle with about 1/3 cup uncooked rice. Salt and pepper each layer. Repeat once more.
First, open can of consomme and place in saucepan along with 1 1/4 cups of water; put on to simmer. Do not boil. Second, snip steak with scissors about 1/2 finger long. Third, chop onions. Fourth, in a large skillet, put the butter and chopped onions and saute over low heat for about 5 minutes. Fifth, add steak; stir into the onions. Cover and simmer for about 5 minutes. Add salt and pepper. Sixth, to this mixture, add the flour, tomato paste and mushrooms (including their liquid) and stir all together over low heat. Seventh, slowly add the hot consomme and sour cream, alternately, stirring after each addition. Eighth, add soy sauce last. Serve with rice. Yields 6 to 8 servings.
Bring to a boil the white syrup and sugar. Add the peanut butter, vanilla and cereal. Pat into bottom of buttered 9 x 13-inch pan. Melt in double boiler the chocolate chips and butterscotch chips. Frost cookies.
Bring to a full rolling boil; then let boil on medium for 5 to 6 minutes. Add marshmallow cream and peanut butter. Mix and pour into a greased dish. Let cool before cutting.
Grind tomatoes and onions; add salt, sugar and vinegar. Cook slowly for 1 1/2 hours. Add green and red peppers and cook for 20 minutes more. Cook longer if you like it thicker, stirring often. Can, seal and process.
Bring butter and water to a boil. Mix sugar, flour, cocoa, soda, cinnamon and salt together. Add eggs, buttermilk and vanilla. Bake at 350° until done in 8 x 8-inch pan. Double recipe for 9 x 13-inch.
Combine chicken and 2 tablespoons of stir-fry sauce. Stir pepper into remaining stir-fry sauce and set aside. Heat 1 tablespoon of oil in a hot skillet over high heat. Add chicken and stir-fry 3 minutes. Remove. Heat remaining oil in same pan. Add peas and carrots, onion and salt; stir-fry 2 minutes. Remove from heat and gently stir in rice to combine. Stir in chicken and stir-fry sauce; cook and stir over medium-high heat until rice is heated and coated with sauce. Excellent!
Stir honey and hot water over low heat until blended. Let cool and add lemon juice and cold water. Pour into iced glasses
In Dutch oven or large skillet, cook and stir meats until brown. Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, garlic salt, oregano leaves, basil leaves and Ragu spaghetti sauce. Heat to boiling. Stir occasionally. Reduce heat; simmer, uncovered, 20 minutes or until mixture is consistency of spaghetti sauce. Heat oven to 350°. Stir together cottage cheese and 1/2 cup Parmesan cheese. Set aside 1 to 1 1/2 cups meat sauce and 1/2 cup of the Mozzarella cheese. In ungreased baking pan, 13 x 9 x 2-inch, alternate layers of 1/3 each noodles, remaining meat sauce, remaining Mozzarella cheese and the cottage cheese mixture. Spread reserved meat sauce over top; sprinkle with 1/2 cup Parmesan cheese. Sprinkle reserved Mozzarella cheese across lasagne. Bake, uncovered, 45 minutes. Let stand 15 minutes before cutting. Cut into 3-inch squares. Makes 8 servings.
Cook peas; bring to a boil and drain. Let cool. Brown bacon until crispy; remove from heat and break into pieces. Tear lettuce into pieces and place into large bowl. Mix mayonnaise and sugar together. Mix peas and lettuce together. Spread mayonnaise mixture over lettuce. Cover with plastic wrap and place in refrigerator overnight. Before serving, sprinkle with cheese and bacon.
Crush crackers and mix all ingredients. Put in 2 large ovenproof mugs and bake at 350° for 30 minutes. Serve hot on additional Ritz crackers.
Preheat oven to 350°. Sift flour, baking soda, baking powder and salt in large bowl; set aside. Cream shortening. Gradually add 1 cup sugar. Add eggs. Beat until light and fluffy. Add flour mixture alternately with milk, mixing well after each addition. Add vanilla and mix until well blended. Combine remaining 2 tablespoons sugar and cinnamon; mix well. Spoon half of batter into lightly greased 9 x 5 x 3-inch loaf pan. Sprinkle with half of sugar and cinnamon mixture. Add remaining batter and sprinkle with remaining sugar mixture. Bake 40 to 50 minutes or until done. Makes 1 (9-inch) loaf.
Cook on stove first, then put in crock-pot on low. Simmer 1/2 hour. Add 1/2 package grated cheese. Put 1/2 package cheese on before serving.
Spray cookie sheet with Pam. Mix brownie mix, egg whites and yogurt. Drop by rounded teaspoonful about 2 inches apart onto cookie sheet. Bake 10 to 11 minutes or until top looks dry. Cool 1 to 2 minutes and remove from cookie sheet. Makes 4 dozen, approximately 80 calories and 1 gram of fat each.
Peel green shell and pink flesh from firm watermelon rind. Cut in pieces about the size of the last two joints of your little finger. Cut up several lemons in thin slices. Add same amount of sugar, by weight, as you have fruit. Let stand several hours or overnight. Cook very slowly until thick and clear. Seal.
In a glass bowl or plastic bag, combine vinegar, honey, soy sauce, ketchup, pepper and garlic powder; set aside 1/4 cup. Add meat to bowl or bag, stir or shake to coat. Cover (or close bag) and refrigerate for 4 hours. One hour before grilling, toss vegetables with 1/4 cup marinade. Drain meat, reserving marinade. Thread meat and vegetables alternately on skewers. Brush with marinade. Grill over medium hot coals, turning and basting often for 15 to 20 minutes or until meat and vegetables reach desired doneness.
Mix hash browns, soup, sour cream, onions, salt, pepper, cheese, ham and broccoli. Put in greased 9 x 13-inch pan. Top with crushed cornflakes. Drizzle melted butter over flakes. Bake at 350° for 45 minutes.
Cook broccoli by directions on package. Drain well. Cut into 1 1/2-inch pieces.
Brown hamburger and drain the grease. Next, puree cooked hamburger in a food processor. This step is essential, as the texture of the chili is important.
Cream together eggs, sugar, vanilla sugar and margarine. To this mixture add the remaining ingredients. Bake the basic recipe at 350° for 1 hour in a Bundt form which is greased with margarine and sprinkled with breadcrumbs.
Mix thoroughly egg, milk, apple, sugar, salt, orange juice, orange rind and vanilla. Stir in 2 cups flour and baking powder. Mix well. Drop mixture by spoonful into heated oil. Fry fritters until golden brown. Drain on paper towels, then dust with powdered sugar. Yields approximately 5 dozen.
Boil eggs in pan with eggs covered with water for 15 minutes. Let eggs cool. Slice eggs vertically. Remove yolks from eggs. Mix egg yolks with all other ingredients, salt and pepper. Return mixture to center of egg. May use 1 tablespoon of diced pickles instead of vinegar.
Stew meat with onions. Combine all ingredients into crock-pot. Heat well. Serve. Great for picnics and large gatherings.
Cook lasagna according to package directions. Grate both cheeses. Cut green chilies into strips. Brown hamburger with onion, salt and garlic. Add tomato paste, tomato sauce, water, salt, sugar and oregano. Simmer for 10 minutes.
Combine sour cream, lemon juice, Worcestershire sauce, celery salt and pepper; mix well. Dip chicken in sour cream mixture. Dredge in stuffing mix. Place chicken in greased baking dish. Drizzle with butter and bake at 350° for 1 hour.
Mix sugar, flour, salt and buttermilk. Add eggs, butter and vanilla. Pour in unbaked pie shell. Bake 35 to 40 minutes at 350°.
Brown ground beef and drain. Place beef and remaining ingredients in the crock-pot on low all day. Top with grated cheese and serve with tortilla chips. This is so easy! My husband and kids love it.
Melt butter, cocoa and sugar in saucepan. Add milk. Bring to boil, stirring often. When sauce begins to thicken on spoon, remove from heat. Add vanilla and stir well. Good over hot buttered biscuits.
In heavy saucepan, over low heat, melt chips, with sweetened condensed milk and salt. Remove from heat; stir in vanilla and nuts. Spread evenly with wax paper lined 8 or 9-inch square pan. Chill 2 hours. Cut into squares.
Bias slice the carrots crosswise about 1/2-inch thick. Cook in boiling salted water for 10 to 15 minutes or until tender; drain and discard liquid. In a small saucepan, combine sugar, cornstarch, ginger and salt. Add orange juice. Cook, stirring constantly until thickened and bubbly. Boil 1 minute and remove from heat. Stir in butter. Pour over hot carrots, tossing to coat evenly. Garnish with parsley or orange twist. Yield: 6 servings.
Beat egg whites separate; set aside and add last. Melt oleo in hot pumpkin. Add rest of ingredients. Add egg whites last. Bake at 300° for 1 hour.
Combine milk and flour in saucepan. Cook until thick and then cool. In mixer bowl, cream the sugar, butter and vanilla. Add milk mixture and beat until fluffy. A light, not-to-sweet icing.
Mix sugar with well beaten eggs. Sift dry ingredients and add to mixture. Scald 1/2 cup milk and add butter. Add to batter while warm. Bake in 350° oven in a square pan for 25 minutes. When done, add topping made with coconut, brown sugar and butter; brown in broiler.
Cut squash in half lengthwise and parboil in salted water for 8 to 10 minutes. Drain. After cooling, scoop out pulp, leaving a 1/4-inch shell. Mash squash pulp and add onion, green pepper, salt and pepper. Add bacon bits and butter. Fill squash shells with mixture; sprinkle with bread crumbs. Bake for 20 minutes at 350°.
Leaving rolls together, slice through the middle of all. Combine the next 6 ingredients and spread the top and bottom of rolls with the mixture. Spread the rolls with a layer of meat, then cheese. Place back in pan; cover with foil and heat in a 350° oven.
Combine the cream cheese, 1 cup sugar, lemon juice, 1/2 teaspoon vanilla and salt until well blended. Add eggs, one at a time, mixing well after each addition. Place crust on baking sheet; pour in filling. Bake for 35 to 40 minutes in a 325° oven or until a knife inserted off-center comes out clean. Combine sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla; carefully spread over pie. Continue baking for 10 minutes. Cool on wire rack. Chill. Top with fresh, frozen or canned fruit. Serves 10.
Pour over broccoli tops and toss. Refrigerate for at least 30 minutes. Put bacon on top and serve. Excellent raw vegetable salad.
Combine first 4 ingredients in a medium bowl; cut in butter with pastry cutter or spoon until mixture resembles coarse meal. Stir in pecans. Spoon apples into a lightly greased 9 x 13 x 2-inch pan. Spoon crumb mixture on top. Bake in a preheated 400° oven for 18 to 20 minutes. Serve with vanilla ice cream.
Combine lemon juice, sugar, and water. Stir until sugar dissolves. Drop sliced lemons into lemonade. Chill. Add ice when ready to serve. Makes about 3 quarts.
Cook and stir all vegetables in margarine until tender. Remove from heat; stir in tomato sauce, water and seasonings. Simmer, uncovered, for 10 minutes. Add water if needed. Stir in shrimp. Heat to boiling. Cover and cook over medium heat about 20 minutes. Serve over hot cooked rice. Serves 4 to 6.
Defrost bread dough, roll out and place in cookie sheet. Let rise. Layer dough with cheese and pepperoni and roll up like a jelly roll. Let rise again. Bake at 350° approximately 20 to 25 minutes. Cool slightly, slice and serve.
Combine vegetables in a baking dish. Sprinkle with oregano. Pour on the tomato sauce. Bake uncovered in a preheated 350° oven for 20 minutes. Top with Mozzarella and bake an additional 4 to 5 minutes until cheese is melted. Makes 6 servings, 60 calories each.
Melt margarine in a large pan. Stir in graham cracker crumbs, pecans, coconut, sugar and vanilla. Add peanut butter and mix well. Roll in balls and lay on waxed paper. Melt chocolate and paraffin over low heat. Dip each ball in chocolate mixture on the end of toothpick.
Remove crusts from bread and divide each slice into 4 triangles. Place half of the bread into bottom of a buttered 13 x 9-inch baking dish. Place cheese slices on top. Arrange cooked asparagus on top of cheese. Place ham on top of asparagus and remaining bread on top of ham.
Whip cream and set aside. Cream butter; add sugar slowly until light and fluffy. Add eggs, one at a time, beating well after each egg. Add other ingredients and mix well. Gently fold whipped cream into batter until well mixed. Pour into tube pan (layered with wax paper). Bake at 325° for 1 1/2 hours. Place on rack to cool before removing from pan.
Take the roast and make holes in it at different places. Use the end of a sharp knife (about 1 inch deep). Insert pieces of garlic into holes (make sure they are well into the meat). Salt and pepper. Wrap roast in aluminum foil. Set it in a deep pan (metal or aluminum is good for the grill). Cover the grill. Cook about 2 hours, checking regularly (less if you like your meat rare).
Slice and soak the peppers and onions overnight in ice water with 1 cup of salt. Drain. Mix the sugars and vinegar; pour over peppers and onions and heat (boil) until juice thickens. Put in jars and seal.
After mixing all ingredients, heat but do not boil. Serve with crackers. Hot sauce is optional.
Chop tomatoes, onions and peppers. Combine all ingredients together and marinate in refrigerator overnight. Add broccoli and cauliflower if desired.
In a small saucepan, sprinkle gelatin over 1/4 cup cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved. In a large bowl, beat cream cheese, sugar and vanilla until blended. Gradually put in gelatin mixture and remaining water until smooth. Pour into crust and chill until firm. Garnish with fruit if desired. (Okay to use light cream cheese; can use artificial sweetener instead of sugar.)
Mix all ingredients together and chill for at least 2 hours. Serve with fish, chicken or anything you want.
Combine first 5 ingredients. Beat well. Stir in apples and nuts. Pour into well-greased pie pan. (Square 8-inch pan works well also.) Bake in 350° oven for 25 minutes or until set. Cool. Spread ice cream over crust. Sprinkle with crushed Heath bars. Freeze. Serves 6 to 8 people.
Mix pudding with pineapple. Then add sour cream. Put in graham cracker crust and top with Cool Whip.
Beat together cream cheese, peanut butter and Eagle Brand. Add sugar gradually. Fold in about 8 ounces Cool Whip. Pour into crust. Garnish with remaining Cool Whip and grated chocolate. Freeze. Set out of freezer about 20 minutes before serving.
Melt caramels, butter and water together in microwave. Add Rice Krispies. Mix well. Spread into 9 x 13-inch dish.