HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat soup and butter until all melted. Do not dilute. Heat this in a 10-inch skillet. Then pour in 2 cups of rice. Mix well. Place 4 or 5 pork chops on top of rice mixture. Cut off extra fat from the pork chops. Spoon a little of the juice over chops. Bake at 350° for about 1 hour, uncovered, or until pork chops are nice and brown on top.
In a platter, spread softened cream cheese with a spoon. Add the jar of salsa; spread evenly. Sprinkle the chopped green pepper on top of salsa. Sprinkle chopped black olives on top of pepper.
Bring eggs and yeast to room temperature. Combine 3/4 cup of warm water, sugar, salt and shortening in mixing bowl. Dissolve yeast in the one cup of warm water (the temp of a baby's bottle). Stir into first mixture. Add eggs, 3 cups of flour and beat until smooth. Then stir in the 3 remaining cups of flour, this will be very stiff but keep stirring until flour is mixed in. Dough is now ready to use or store. It may be stored in the refrigerator in a greased, covered bowl.
Beat together the eggs, milk and sugar. Add the melted butter, vanilla and cinnamon or nutmeg. Pour mixture into pie shell. Bake at 400° for 4 to 5 minutes and then reduce heat to 350° for 40 minutes or until firm when knife inserted in middle comes out clean. Watch carefully.
Combine dates and water in saucepan. Bring to boil over medium heat. Reduce heat to low and simmer, stirring occasionally for 3 to 4 minutes or until thickened. Remove from heat and stir in vanilla. Reserve.
Bring soups, butter and undrained mushrooms to boil in medium size saucepan. Add rice, allow to return to boil, cover. Turn off heat and let sit 20 minutes. Serves 8.
Combine all ingredients in blender. Chill for 1 hour. Serve with fruit.
Heat potatoes, butter and sugar in saucepan. Add vanilla and pineapple. When cooled, mold around each marshmallow. Roll in coconut. Bake at 475° until coconut is golden brown.
Mix first 3 ingredients and place in an 8 x 8-inch greased pan. Mix remaining ingredients and sprinkle over top of rhubarb. Bake at 375° until brown, about 25 to 30 minutes. Serves 5 to 6.
Preheat oven to 350°. Mix spaghetti sauce, mushrooms, garlic powder and oregano. Heat in medium saucepan. Let sit. Dip eggplant in milk, then coat lightly with cornmeal; set aside.
Thaw the Cool Whip and mix the rest together; chill in refrigerator.
Mix sugar, salt and vinegar (heat to make sugar and salt dissolve). Add turmeric, celery seed and mustard seed. Put sliced cucumber and onion in gallon jar. Pour liquid over them. In 3 to 5 days they are ready to eat. These will keep for months.
Mix butter with sugar, flour, soda and cream of tartar. Add slightly beaten egg, vanilla and almond flavoring. Pat this mixture into pizza pan. Bake at 350° for 10 to 12 minutes.
Chop onions. Add sausage and brown together in a large pan. Add mushrooms, beef bouillon and dry rice. Cook together until rice is browned nicely. Add 4 cups water. Bring to a boil. Reduce heat and cook, covered, approximately 20 minutes.
Beat eggs slightly. Stir in cottage cheese and melted margarine. Stir in cornbread mix until well moistened. Add broccoli and cheese. Bake in a greased skillet approximately 30 minutes at 325°.
Combine the mustard, salt and pepper to taste and the vinegar in a mixing bowl. Using a wire whisk, gradually add the oil, beating vigorously. Add the garlic and capers.
Makes 3 cups. Combine fruit with orange liqueur or rum and sugar. Serve immediately or refrigerate up to 8 hours before serving.
Layer the bottom of baking dish with fish fillets. Lightly sprinkle with salt and dry bread crumbs. Carefully spread with cream and continue with layer of fish and then bread crumbs and cream. Bake in oven at 325° until fish is tender, about 30 minutes.
Put 8 quarts of water in 24-quart canning pot and start cooking neck bones for approximately 2 hours. Remove bones, return meat to stock and add steamed crabs that have had the outer shell removed and that have been cleaned and split in half and then split again across the middle, crack claws. Dice potatoes, slice carrots, onions, celery and break beans and add to pot. Cook 2 hours and then add rest of vegetables and seasonings. Continue to simmer for 1 hour. Makes approximately 6 gallons.
Mix tomato paste with tomato sauce until paste dissolved. Add white vinegar and red vinegar. Chop all other ingredients and add to mix and mix well. Add salt to taste. Chill 1 1/2 hours before serving.
Add boiling water to oatmeal. Let cool for 20 minutes. Cream butter and sugars. Add eggs, one at a time. Add remaining dry ingredients and oatmeal. Bake at 350° for 30 minutes.
Cream butter, sugar and eggs; beat until light and fluffy. Add oil, dry ingredients and vanilla. Mix well. Roll into balls and press with glass bottom dipped into sugar (or form into roll and chill and slice). Bake at 350° until light brown (about 10 minutes).
Cut up the venison into 1-inch cubes. Saute in bacon drippings until browned on all sides. Add water to cover the meat, seasonings and onion. Simmer, covered, for 2 hours. Add vegetables and cook until carrots are tender. Dissolve flour in some water to make a thin paste and stir it into the stew. Cook for about 5 more minutes.
Preheat broiler. Spoon mincemeat into the center of each peach half. Top with butter and broil. Serve hot.
Mix all of the ingredients. Refrigerate in covered bowl overnight. Put into a 2 1/2-quart casserole. Bake at 325° for 70 minutes. Serves 12.
Empty all cans into a colander. Drain well. Combine beans, water chestnuts, onion and garlic in a bowl. Combine the rest of the ingredients and pour over bean mixture; stir well. Cover and chill for 2 to 4 hours.
Melt together margarine and chocolate chips. Add slightly beaten eggs and blend well. Cool. Add marshmallows and pecans in a large mixing bowl. Pour chocolate mixture over pecans and marshmallows and stir well. Place about 1/2 cup powdered sugar on a sheet of waxed paper. Divide mixture in half and shape into a roll on the powdered sugar. Wrap in the waxed paper and place in the refrigerator overnight to chill. Repeat with remaining half of mixture.
Mix flour, salt, baking powder, cinnamon and sugar; set aside. Mix honey, oil, zucchini, eggs, nuts, vanilla and raisins and add to flour mixture. Bake in 2 greased and floured loaf pans at 350° for 1 hour.
In a saucepan, mix sugar and corn syrup or honey; bring to a rolling boil. Remove from heat and stir in peanut butter and vanilla. Pour over popcorn, stirring to coat. Great snack.
Cook spaghetti, except microwave 9 minutes. In small bowl, mix soup, milk, onion, pepper and olives. In greased 1 1/2-quart casserole, alternate layers of spaghetti, cheese and soup mixture. Microwave at High 9 to 12 minutes, rotating dish 1/2 turn after 4 minutes. Makes 4 to 6 servings.
Combine the apples, 1 teaspoon cinnamon and 1/4 teaspoon nutmeg and butter in a saucepan. Cook over medium heat for 5 minutes, stirring frequently. Add the apple juice, raisins, vanilla, evaporated milk, eggs, brown sugar and bread cubes, mixing well. Pour into an 8-inch square baking dish. Process the walnuts with the remaining 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and sugar in a blender. Sprinkle over the pudding. Bake at 350° for 30 minutes. Yields 8 servings.
Arrange pork steaks in baking dish. Brown steaks in a 375° oven for 10 minutes. Add rice and sprinkle with salt and pepper over top. Sprinkle with mushrooms and onion. Pour stock over top. Place in a 375° oven for 30 minutes. Cover with foil. Cook 15 minutes more. Serves 4.
Pour oil into Teflon frypan. Slice or chop garlic and brown lightly in oil. Add chopped broccoli to oil and stir occasionally. Cook about 5 to 10 minutes to desired tenderness. Pour over 1 pound cooked pasta and toss. Serves 4 to 6.
Blend sugar, oil and all eggs, one at a time. Add dry ingredients and buttermilk. Gradually add prunes and nuts. Bake in flat pan (9 x 13-inch) at 300° for 30 minutes.
Peel and quarter potatoes. Melt oleo in 9 x 13-inch pan. Mix all dry ingredients and put in paper sack. Shake potatoes in sack and place on side in melted oleo. Pour remaining dry ingredients from sack over potatoes. Sprinkle generously with paprika. Cook at 350° for approximately 1 hour, uncovered, and do not turn potatoes while cooking.
Beat whites until stiff peaks form. Gradually beat in brown sugar. Stir in vanilla. Pile onto pie. Bake at 325° until brown.
Combine well. Drop by teaspoon into hot oil until golden brown. Float to the top.
Stone and cut raisins in half but do not chop them. Wash. Pick and dry the currants and mince the suet finely. Cut candied peel into thin slices and grate down the bread into fine crumbs. When all these dry ingredients are prepared, mix them all together with the sugar. Then moisten the mixture with the eggs which should be well beaten. Add the brandy; stir well. Everything may be thoroughly blended and press the pudding into a buttered mould. Tie it down tightly with a floured cloth and boil 5 to 6 hours for the first boiling. Two hours the day it is to be served it may be boiled in a cloth without a mould.
Mix dry ingredients. Add oil, eggs, buttermilk and syrup. Grease and sugar a 9 x 13-inch pan. Bake at 300° for 45 minutes.
Spread bread with butter or margarine. Sprinkle with garlic salt. Place bread slices, buttered side up, on broiler pan. Broil 3 to 4-inches from heat for 1 to 1 1/2 minutes. Makes 4 servings.
Brown ground meat and add taco seasoning according to directions. Cool slightly. In large bowl, add cheese, tomatoes, lettuce, salsa, ground meat, sour cream and 3/4 cup Italian dressing. Stir all ingredients. Add crushed chips before serving and stir in. Or add chips separately in bowl to person's taste and add wet ingredients.
Melt butter and sugar over heat. Add remaining ingredients. Fill unbaked tart shells with coconut and ingredients. Place on cookie sheet. Bake at 325° about 30 minutes. Check centers to see when done.
Combine oleo, cocoa, Crisco and water; bring to a boil. Combine sugar, flour, buttermilk and pour boiled mixture over it. Add eggs and soda; mix well. Bake in a large sheet pan for 20 minutes.
Combine all ingredients on low speed. Beat 3 minutes. Pour into greased and floured tube pan. Bake at 325° for 60 minutes. Cool 15 minutes in pan; remove. Drizzle with powdered sugar and milk glaze.
Layer beans in deep casserole dish, several layers like lasagna: beans, bacon, onion, brown sugar, ketchup. Bake at 250° for 4 hours. The longer, the better. Do not stir.
Boil chicken, celery and onion. Save broth. Cook spaghetti in reserved broth; debone chicken. Saute pepper; add soups and Velveeta. Put all items in 9 x 13-inch dish and bake at 350° until heated through.
Make salad ahead and chill overnight. Leave out bacon, nuts and dressing untill ready to serve. Dressing: 1 cup mayonnaise. 1/2 cup milk, 1 tsp. vinegar, 1/4 cup sugar.
Break cauliflower into flowerets. Cook in salted water in saucepan until tender-crisp; drain. Mix olive oil, vinegar, salt and pepper in bowl. Add cauliflower. Chill in refrigerator. Add next 5 ingredients; mix lightly. Slice avocado over salad. Yield: 6 servings.
Mix soups and water together and put 1/2 of mixture aside. Add Minute rice to remaining 1/2 of soup mixture and stir well. Pour into oblong casserole dish. Place chicken pieces on top of rice mixture. I use 2 pieces of breasts and 2 thighs. Pour rest of soup mixture over chicken. Bake at 250° for 2 to 2 1/2 hours.
Stir together flour, baking powder and salt. Cream butter into sugar, add lightly beaten egg yolks. Gradually mix the dry ingredients with the butter and egg mixture. Beat egg whites until fluffy and stir in. Add 1/2 cup water and balance of ingredients. Beat well and turn into 9-inch square pans, greased and floured. Bake at 375° for 1 hour.
Heat oven to 350°. Trim meat; cut into serving size pieces. Pound to 1/2-inch thickness with meat mallet. On a sheet of waxed paper, mix flour, salt and pepper. Dip steaks in flour mixture, turning to coat.
Grease a 10 inch bundt pan. Combine brown sugar, cinnamon and 1/2 c pecan; set aside. Combine cake mix, oil, sugar, vanilla, eggs, and sour cream; beat for 2 minutes, at medium speed with an electric mixer. Stir in 1/2 c pecans. Pour 1/2 batter into prepared pan; sprinkle brown sugar mixture over batter. Pour remaining batter into pan. Bake at 325 degrees for 50 to 60 minutes.
Mix well the powdered sugar, oleo, milk and peanut butter. Microwave on High for 3 1/2 minutes. Beat in vanilla. Pour into a buttered pan and cool.
Mix sugar, cocoa, butter and milk in heavy pan on top of stove until it comes to a rolling boil. Take off stove; add salt, vanilla, peanut butter and oatmeal. Mix good. Drop by spoonfuls on wax paper and let cool. (You have to mix fast or it will get too hard to spoon on wax paper.)
Mix cake mix with oil. Add eggs, one at a time. Add apricot nectar (I substitute orange juice if I can't find nectar). Mix in Jell-O and flavoring. Bake in cake tube or Bundt pan 45 minutes at 350°. Cake must be cool to ice.
Cream butter and sugar; add eggs. Mix until creamy. Add remaining ingredients. Drop by spoonful on greased cookie sheet. Top with raisins or sprinkle with colored sugar. Cook 12 to 15 minutes at 375°.
Unroll crescent roll dough and place in a lightly greased 15 x 10 x 1 inch jellyroll pan, or other pan. Press edges and perforations together to line bottom of pan. Bake at 350° for 7 to 8 minutes or until lightly browned. Cool. Combine cream cheese, mayonnaise and salad dressing mix; beat at medium speed with mixer for 1 minute. Spread over crust in pan. Combine pepper and remaining ingredients; sprinkle over cream cheese mixture. Cover and chill for 8 hours, or overnight. Cut into squares. Yield: 8 dozen.
Melt chocolate chips, butter and peanut butter in a saucepan. Stir until well blended. In a large bowl, pour chocolate mixture over cereal until well coated. Sift powdered sugar into a plastic storage bag; add the coated cereal and roll gently until all sugar is absorbed. Store in airtight container.
Mix ingredients together. Pour over oyster soup crackers. Mix well. Let stand at least 1 hour.
Separate cauliflower into flowerets. Cook in boiling salted water until tender. Drain. Beat egg with a small amount of milk. Dip cauliflower in egg mixture. Roll in cracker crumbs. Fry in deep hot oil until brown.
Pour boiling water over the corn meal and margarine and mix well. Mixture should be consistency of thick soup. Cover and let stand overnight. The next day, add flour and salt to taste and mix well. Form into small balls and roll out on floured pastry cloth, using cut lefse rolling pin. Fry on hot lefse grill and turn once. Makes 37 pieces.
Prepare pie crust according to package directions for a filled 2-crust pie using a 9-inch pie plate. Set aside.
Buy thick cut, no marbling! Place in Pyrex dish. Stick fork in meat several places. Sprinkle Season-All salt over meat. Cover meat with pats of oleo; put A.1. sauce and Worcestershire sauce over top. Broil for 15 to 20 minutes until brown. Turn meat, repeat steps starting with Season-All salt. With electric knife, cut diagonally in thin slices; put back in pan with 2 cans mushroom gravy. Cover meat with gravy. Bake 30 to 45 minutes at 350°.
Mix together cream cheese, pineapple, green pepper and half of the nuts. Shape into ball and roll in remaining nuts. Store in refrigerator at least 24 hours before serving.
Caramel Sauce: Mix margarine and brown sugar. Melt and mix again.
Reserve 3 slices of beef to cover cheese ball. Chop the rest into small pieces. Mix all ingredients well and shape into a ball. Cover with reserved beef.
Boil chicken breasts; break into chunks. Layer in casserole dish. Bring soup, butter and chicken broth to a boil and pour over chicken. At this time you may choose to add boiled eggs and a layer of egg noodles. Stir together flour and milk and spoon over mixture (do not pour). Bake at 350° for 45 minutes.
In saucepan, melt butter and chocolate on low-medium heat. As chips begin to melt, add 1/4 cup milk, stir and add more milk if you want a thinner chocolate fondue. Keep stirring until fondue is melted completely and even. Remove from heat and dip strawberries while sauce is still warm.
Cut butter into cake mix (dry) until crumbly. Mix in coconut. Pat mixture lightly into ungreased oblong pan, building up slight edges. Bake for 10 minutes at 350°. Arrange apple slices on warm crust. Mix sugar and cinnamon; sprinkle on apples. Blend sour cream and egg yolks; drizzle over apples. Bake for 25 minutes, or until edges are light brown. Serve warm.
Brown beef in skillet. Drain grease. Add taco seasoning. Spread in bottom of baking pan or casserole dish. Spread sour cream on top of beef. Sprinkle cheese on top. Bake at 325° until cheese melts. Serve with taco chips and salsa.
Mix sugar, cocoa, milk and margarine together. Cook over medium heat until mixture comes to a rolling boil; cook 2 minutes longer. Add oats. Add vanilla and pecans, if desired. Last, add peanut butter and mix well. Drop onto waxed paper. Makes about 3 dozen.
In small bowl, beat eggs, water and seasoned salt together. Pour mixture into well-buttered 10-inch skillet. Cook omelet over medium heat, letting liquid egg run to edges. When eggs are set, slide omelet onto serving plate. Place chili and grated cheese on half of omelet. Fold over other half.
Combine sugar, eggs and salt; beat until lemon colored. Add butter and flour; blend well. Add milk and 1 cup coconut; pour into pie shell. Top with remaining coconut. Bake in 300° oven until slightly brown. Reduce temperature to 275°; bake until done.
Combine chicken and 1/2 of the cheese. Separate the crescent rolls. Fill with chicken mixture. Roll up and place in ungreased pan.
Brown meat (drain) add other ingredients. Simmer 20 to 30 minutes (good and fast). Serve with cornbread or crackers.
Heat pineapple to boiling; add buttermilk. Refrigerate one hour. Add Cool Whip. Chill until set.
Beat cream cheese, egg, sugar and salt well. Stir in chocolate chips. Set aside. Combine dry ingredients. Add all other ingredients together, then stir in dry ingredients. Fill cupcake tins 1/2 full with chocolate mixture. Top with about 1 teaspoon cream cheese mixture. Bake at 375° for 20 to 25 minutes. Makes about 3 dozen cupcakes.
Toss together cooked linguini, salad dressing and Salad Supreme. Let stand 24 hours.
Oil casserole. Place beef in bottom of pan; add vegetables, salt, sugar, tapioca and juice. Stir well; cover and cook at 250° for 4 hours. Do not stir while in oven.
Dredge steak in flour. Brown well on both sides in hot oil. Place meat in 1 1/2-quart casserole dish. Pour off excess oil. Scrape up browned drippings left in pan and add to meat. Arrange potatoes with meat. Sprinkle onion, parsley, salt and pepper over all. Add tomato sauce. Cover and bake in oven at 350° for 1 1/2 hours. Makes 4 generous servings.
Boil chicken breasts for 10 minutes. Cook frozen broccoli and drain. Chop broccoli and place in casserole dish. Cut chicken into bite size pieces and place on top of broccoli. In small saucepan, heat cream of chicken soup with sour cream. When heated, add shredded cheese. After cheese has blended with soup, pour over chicken and broccoli. Sprinkle with onion rings and bake at 350° for 30 minutes.
Beat egg whites until almost stiff. Gradually add sugar and continue beating until stiff. Beat in salt. Fold in corn flakes and coconut. Drop mixture by teaspoon onto well-greased cookie sheet. Bake in slow oven (275°) for 50 minutes or until golden brown.
Prepare cake mix as directed on package. Pour into two 8 or 9-inch round pans. Bake as directed. Cool 10 minutes; remove from pans. Cool completely. Place cake layers, top side up, back in cleaned pans. Prick each with a utility fork at about 1/2-inch intervals. Pour 1 cup of the boiling water over the raspberry gelatin; stir until dissolved. Spoon over one layer. Repeat with lime gelatin over other layer. Refrigerate 3 to 4 hours. Dip one layer in pan of hot water for 10 seconds; invert on serving plate. Spread with 1 cup Cool Whip. Repeat with remaining layer, inverting it onto the Cool Whip. Frost with remaining Cool Whip. Refrigerate. Garnish with flattened gumdrops out to resemble holly, if desired.
Mix well; form into small balls (messy, gives you green hands). Chill well. May be frozen before baking. Bake 20 minutes at 350°. Serve hot. Makes approximately 80 balls.
Finely chop the pickle. Put the tomatoes into boiling water for 30 to 45 seconds. Peel and cut into thick slices. Mix chicken with pickle, parsley, oil, capers and mayonnaise. Toast slices of bread. Cover with tomato slices and then spoon on the chicken mixture. Slice the cucumber very thinly and arrange on the chicken mixture. Cover with a slice of cheese and place under a broiler until cheese melts. Serves 4.
Peel and dice 2 medium eggplants in saucepan. Cover with water; add 1 1/2 teaspoons salt and 1 teaspoon sage. Cook until tender, about 5 minutes, in baking pan. Mix cornbread, 1 chopped onion, 1 sweet bell pepper and 1 cup grated cheese. Pour eggplants and liquids over; stir to mix well. Add 2 beaten eggs; stir again. Sprinkle 1 cup grated cheese over top. Bake in 350° oven 1/2 to 1 hour until cheese has melted well.
Saute pepper and onion in butter. Add cheese and milk. Stir until cheese melts. Add remaining ingredients. Mix well. Heat, stirring occasionally.
Melt butter and peanut butter on stove. Remove from stove. Stir in sugar until smooth (I knead by hand). Put into 9 x 13-inch greased pan. Keep in refrigerator or cupboard.
Sift together flour, 1 cup sugar, 3 tablespoons cocoa, baking powder and salt. Add milk, butter and vanilla, beat well. Stir in walnuts and food color. Spread batter in a greased 13 x 9 x 2 baking pan.
Stir together the flour, sugar and cocoa. Add the oil and beat. Add the eggs and beat. Stir in the vanilla and nuts (optional). Pour in greased jelly roll pan. Bake at 350° for 25 to 30 minutes.
In saucepan, combine the first 4 ingredients. Simmer for 20 minutes. Cool slightly. Add sour cream. Set this gravy aside. In a 10 x 13-inch cake pan, lightly greased, layer the next 3 ingredients (2 or 3 layers). Spread gravy on top of each layer. Top with sliced green onions and tomatoes for garnish. Mild salsa may be used instead of tomatoes. Bake at 325° for 30 minutes in a 10 x 13-inch pan.
Cut steak in 1-inch squares, brown on all sides in tablespoon of fat. Remove steak; mix water with gravy mix and add remaining ingredients; bring to boil; add steak. Simmer covered for 1 1/2 hours. Remove bay leaf and serve over hot buttered noodles.
Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Add dry ingredients until blended. Add raisins and nuts. Put in 3 greased and floured loaf pans. Bake 1 hour at 325°.
Place crushed cookies in the bottom of a square container that can be sealed. Spread softened ice cream on top of cookies. Seal and freeze. Before serving, ice with Cool Whip. Dribble with chocolate syrup and garnish with walnuts/pecans and cherries.
Boil chicken and debone. Mix all ingredients and pour into 13 x 9-inch casserole and bake for 25 minutes at 350°. Add cheese last 5 minutes.
Mix gingersnaps crumbs and butter together. Press into 8-inch pie pan. Bake at 350° for 5 minutes. Cool.
Marinate in 1/2 cup oil, 1/2 cup vinegar and 1/2 cup vinegar. Salt and pepper to taste.
Chop nuts and fruits into medium sized pieces. Dredge with small amount of flour (about 1/4 cup).
Combine all ingredients. Pour into a 2-quart greased baking dish. Spread Topping over souffle. Bake at 350° for 30 minutes or until topping starts to brown. Yields 6 to 8 servings.
Drain and cut sauerkraut. Brown onion lightly in butter. Add ham and brown. Add garlic and flour; stir in bouillon, sauerkraut and parsley. Cook until thick. Spread in pan and chill for 2 hours. Make into walnut size balls. Dip in flour; then in mixture of egg and milk beaten together. Roll in bread crumbs and deep fry. Drain on paper towels. Yields about 50.