HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix flour with raisins and pecans. Cream butter and sugar. Add beaten egg yolks, dissolved soda and floured nuts and raisins. Add extract last; fold in stiffly beaten egg whites. Bake in tube pan at 250° for 2 hours and 45 minutes or 3 (8 x 4 x 2 1/2-inch) loaf pans at 250° for 1 hour and 35 minutes.
Pour into unbaked pie shell. Bake at 350° for 15 minutes. Lower heat to 250° or less if edges brown too fast. Bake 1 hour.
Cook beef and drain fat and cool. Add remaining ingredients and mix. Yields 1 3/4 pounds.
Mix together all ingredients except cheese and bake 30 minutes at 350°. Take out of oven and sprinkle cheese over top. Return to oven and bake another 15 minutes or until center is firm. Delicious served hot or cold.
Put rhubarb in 9 X 13 pan. Mix 1 cup sugar & 2 tablespoon flour together and sprinkle over rhubarb. Dot with butter. Sift together remaining cup of sugar, flour, baking powder, and salt. Add beaten eggs to mixture until crumbly. Sprinkle over rhubarb and bake 40 minutes at 350 degrees.
Brown hamburger meat. Make up mixture of soups and Ro-Tel. Cover bottom of a pan with flour tortilla shells. Add layer of cooked hamburger meat, grated cheese and soup mixture. Repeat this procedure until all of the ingredients are used up. Cover with grated cheese and cook for about 45 minutes at 350°.
Melt margarine in a 9 x 13-inch pan. Reserve about 1/2 cup crushed Oreos for top and mix remaining with margarine to form a crust in pan (press into pan). Spread softened ice cream over crust (work fast). Add fudge sauce on top. Top with Cool Whip. Sprinkle with remaining crumbs. Freeze.
Grind eggs, garlic and shrimp in food grinder or blender. Combine with rest of ingredients and blend well (by hand), adding enough mayonnaise to make mixture right "dipping" consistency. Refrigerate 12 hours before serving. Makes 15 to 25 servings.
Mix egg yolks, water, flour, milk and brown sugar together. Cook over medium heat until thick. Remove from heat; add vanilla and butter. Cool. Pour in 9-inch baked pie shell. Use egg whites for meringue.
In large bowl, combine egg white and water. Add nuts; toss to coat. Combine sugar and spice; sprinkle over the nuts and toss until well coated. Place nuts in single layer on lightly greased baking sheet. Bake at 300° for 20 to 25 minutes. Immediately transfer the nuts to wax paper; cool. Break up large clusters. Store in covered container. Yield: 6 cups.
Melt margarine in saucepan over low heat. Stir in flour, salt and dash of pepper. Add milk and stir until smooth. Add cheese and cook until thick. Serve hot over vegetables or whatever.
Preheat oven to 350°. Line an 8 x 4-inch loaf pan with foil; grease foil. In a large bowl, stir together onion, celery, carrots, green pepper, walnuts, bread crumbs, salt, black pepper and dill weed. In a small bowl, stir together mayonnaise and eggs until smooth. Stir mayonnaise mixture into vegetable mixture until well mixed.
Mix ingredients well and drop small dabs on ungreased cookie sheet. Bake at 350° for 10 minutes.
Dump can of pineapple into cake pan (do not grease or flour), dump cherry pie filling on top of pineapple. Dump box of cake mix on top of cherries. Put margarine on top of cake mix in pats. Dump pecans on top of margarine. Bake 40 to 50 minutes at 350°.
Add sugar, shortening, salt and potatoes. Heat milk until film forms on top (DO NOT BOIL). Soften yeast in warm water. Let stand 5 minutes. Add to milk and potatoes mixture, eggs, lemon extract and cinnamon. Add flour a little at a time, working smoothly into a nice dough, cover and let rise until double in bulk. Roll 1/4-inch and cut doughnuts and let rise. Fry in shortening or salad oil heated to 375° until golden brown.
Saute first 3 ingredients; drain oil. Add rest of ingredients; simmer over low heat, covered, for 35 to 45 minutes. Uncover about 10 minutes prior to serving to reduce liquid.
Bring the first 3 ingredients to a boil. Mix in a bowl the flour, sugar and salt. Add hot mixture and beat together. Add the eggs, sour cream and soda. Pour into a 1 1/2-inch cookie tin. Bake at 375° for 20 minutes. Test with a toothpick.
Melt, over hot (not boiling) water, chocolate morsels. Remove from heat. Add sour cream; blend well. Stir in mint flavored liqueur. Transfer to small bowl. Chill until thick (about 1/2 hour). Fill pastry bag fitted with decorative tip. Pipe 1-inch candies onto foil-lined cookie sheets. Refrigerate until ready to serve. Makes about 3 1/2 dozen candies.
Add water to egg whites and let stand until they reach room temperature. Sift sugar and cocoa together. Sift flour with salt. Beat egg whites until foamy. Add cream of tartar and continue beating until mixture holds a peak. Continue beating slowly adding sugar and cocoa. Fold in flour and add vanilla. Bake in tube pan at 375° for about 40 minutes. Serve with whipped cream and fresh raspberries.
Cut broccoli in small pieces. Add bacon, onion and raisins. Mix mayonnaise, vinegar and sugar. Pour over salad; let marinate in refrigerator.
Beat egg whites until foamy. Add salt, vanilla and 6 tablespoons sugar, one tablespoon at a time, beating well after each addition, until mixture is thick and holds a peak. Set aside.
Mix mayonnaise, sugar and vinegar and let stand. Then cut broccoli, cheese and bacon into small pieces and add into the mayonnaise mixture. Refrigerate.
Butter bottom of pan. In bowl, mix stuffing and melted butter. Cover bottom of pan with this mixture (set aside about 1/4). In another bowl, mix chicken broth, sour cream and mushroom soup. Place chicken on top of stuffing mix (already in pan). Pour chicken broth mixture over chicken. Sprinkle remaining 1/4 stuffing mix on top. Bake at 350° for 45 minutes.
Bring water to boil and add salt and 1/4 cup oil. Break noodles into 4-inch lengths and boil for about 10 minutes, stirring constantly. Do not overcook. Remove noodles and rinse in cold water and drain. In wok or skillet, add 1/4 cup oil. Stir-fry pork and bacon until cooked. Remove excess oil. Add onions, noodles and bean sprouts. Stir-fry. Add salt, pepper and oyster sauce. Continue cooking until sprouts are wilted. Serve with shoyu sauce.
Beat shortening and sugars together. Add eggs and dry ingredients and mix by hand. Add nuts, raisins and oats. Bake in 375° oven 12 to 15 minutes on greased cookie sheet.
Mix ingredients as usual for a cake, but blend 2 c. Flour mixed with Blueberries in last.
Mix coleslaw, chicken and fruit. Toss gently. Chill. Cut cantaloupe into quarters. Fill each with 1/4 chicken mix.
Using a minimum 5-quart heavy gauge pan, stir the above ingredients until the sugar and butter are melted. Allow it to come to a rolling boil and cook without stirring until it reaches the hard-crack stage. This is tricky, but is indicated by smoke coming up and the color turning much darker. If undercooked, it will not harden and if overcooked, it will have a burned taste. Good luck.
Mix all ingredients in a pan. Put in oven at 350° for 1 hour.
Preheat oven to 350°. Combine Crisco, brown sugar, milk and vanilla. Beat egg into creamed mixture. Add flour, salt and baking soda mixture together. Add chocolate chips and pecan pieces. Drop onto baking sheet. Bake for 8 to 10 minutes for chewy cookies and 11 to 13 minutes for crisp cookies.
In large saucepan, melt butter. Stir in sugars, eggs and vanilla. Beat well with wood spoon. Mix dry ingredients together and add to wet; blend well. Spread into greased 9 x 9-inch or 10 x 10-inch pan and bake at 350° for 30 to 40 minutes.
Mix together and spread on tortillas. Roll up and slice into 1/2-inch slices. Serve with hot sauce or salsa.
Mix all ingredients together (except last 3) and pour into a casserole dish. Sprinkle top with bread crumbs. Dot with margarine. Sprinkle lightly with paprika. Bake at 350° for 30 to 45 minutes. Serves 6 to 8.
Mix and mash all ingredients. Pour into a buttered casserole dish. Bake 20 minutes at 400°.
Drain pineapple. In large bowl, combine flour, sugar, baking powder and salt. In a small bowl, combine eggs, milk and butter. Stir in pineapple, nuts and orange peel. Make a well in center of dry ingredients. Pour in milk mixture. Stir just until moistened. Spoon onto greased muffin cups. Bake in 400° oven for 20 to 25 minutes.
Butter	 a shallow baking dish. Arrange layers of potatoes, sprinkling each layer with salt, pepper, cheese and butter. Pour cream over the assembled dish. Bake at 325° for 1 hour or until tender.
Boil beans. Drain off most of the water and add the rest of ingredients. Bake 2 to 3 hours at 350°. Do not cover.
Drain liquid from pickles (pour out). Slice pickles about 1/4-inch thick. Put a few slices of pickles back in gallon jar. Pour a good layer of sugar over pickles. Continue to layer pickle slices and sugar until they are all back in the jar. Put garlic in the middle of the jar (or when half of the pickles have been placed back in the jar). Will make its own liquid. When all sugar is dissolved, put in refrigerator and keep until all are eaten.
Stir together the pineapple juice, thawed lemonade, Kool-Aid, sugar and water (fill the large pineapple juice full of water). Buy the flavor/color of Kool-Aid that fits the color of punch you want. Freeze punch in gallon freezer bags. Thaw 6 to 8 hours before serving.
Boil chicken and save broth. Remove chicken from bone and spread in bottom of greased 3-quart casserole. Mix soups and milk. Pour over chicken. Sprinkle stuffing mix over this; melt margarine with broth. Pour over stuffing. Bake 40 minutes at 400°.
Brown meat; drain off fat. Add oregano and salt; simmer 5 minutes. Stir in spaghetti sauce and tomato paste. Cook 10 minutes. Boil lasagna in salted water for 5 minutes. Combine eggs, Ricotta cheese, Parmesan cheese, parsley and pepper; blend well. Layer half the lasagna in greased 13 x 9-inch baking dish. Spread with 1/2 cheese mixture. Add 1/2 the Mozzarella cheese, then 1/2 the sauce mixture. Repeat the layers, ending with sauce on top. Bake 30 minutes in a 350° oven.
In medium saucepan, combine sugar, cocoa, oleo and milk. Bring to a boil; boil 1 minute. (Use a timer; don't overcook!) Stir in vanilla, peanut butter and oats; mix thoroughly. Drop by spoonfuls onto waxed paper. Let cool.
Combine milk and vinegar; let stand. Combine flour, cocoa, soda, baking powder, butter and vanilla. Gradually add sugar and eggs; beat smooth. Add flour. Mix with milk; beat smooth. Put into 2 round or square cake pans or 1 loaf pan. Bake at 350° for 30 minutes, or until done.
Take the salad oil, lemon juice and spices and mix together. Take chicken and place in the mixture to soak. Peel potatoes and cut into chunky pieces. Place chicken in 9 x 13-inch dish and add potatoes. Then pour remaining mixture over chicken and potatoes. Bake covered for 45 minutes at 350°.
Mix beans and chopped onions in a large kettle; add 2 to 3 cans water and cook over medium heat until liquid becomes creamy, about 45 minutes. Cut sausage into bite size pieces and add to mixture. Add potatoes; cook until potatoes are tender. Salt and pepper to taste.
Brown ground beef. Drain off grease. Add Ranch beans (in a bowl mix soup and Ro-Tel). Line baking dish (9 x 12-inch) with flour tortilla. Add hamburger meat and Ranch beans. Spoon Ro-Tel and soup over it. Grate Cheddar cheese over it and bake for 20 to 30 minutes in a 350° to 375° oven.
Preheat oven to 375°. In bowl, combine flour, baking powder, salt and baking soda. Set aside. In bowl beat butter, brown sugar, sugar and vanilla until creamy. Add egg and mix well. Gradually add flour mixture. Stir in coconut, Macadamia nuts and Treasures. Drop by slightly rounded tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Allow to stand 2 minutes before removing from cookie sheets. Cool completely, makes about 2 dozen 3-inch cookies.
In skillet, cook beef, green pepper and onion with garlic until vegetables are tender. Drain, if needed. Add remaining ingredients. Bring to boil; reduce heat. Cover; cook 10 minutes or until liquid is absorbed. Stir occasionally. Makes about 5 cups.
In the large bowl of an electric mixer, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg and sugar. Add buttermilk, egg and butter. Beat at medium speed until batter is smooth. Fold in dates. Turn into a greased and floured 9-inch square cake pan. Bake in preheated 350° oven until a cake tester inserted in center comes out clean (40 to 45 minutes). Cut in squares and serve warm with lemon sauce and garnish of cream cheese whipped all fluffy.
Fry okra in corn meal. Dice fresh tomatoes and onions. Put in separate bowl. When okra is done, put in bowl with paper towel to absorb grease. Take out paper towel. Add tomatoes and onions to cooked okra; stir and season to taste.
Brown ground beef and drain off fat. Add rest of ingredients. Simmer for 5 minutes.
Mix all ingredients except margarine and cornflakes, in a 9 X 13 pan. Top with corn flakes and margarine. Bake at 350° for about 1 hour and 25 minutes.
Preheat oven to 350°. Melt butter in baking dish in oven. Make batter with sugar, flour, baking powder, salt and milk. Add to melted butter. Do not stir. Pour fruit on top. Bake at 350° for 1 hour.
In mixing bowl, blend together eggs, potatoes and flour. Fry in butter until brown.
In a large bowl, toss together the cabbage and carrots. Mix together the mayonnaise, vinegar, sugar and celery seed for dressing. Stir into the cabbage and mix well to coat. Chill before serving.
Beat sugar and butter together. Add vanilla, pecans and flour; mix. Roll into balls the size of walnuts. Bake at 275° for 1 hour. Roll in powdered sugar.
Mix the first 4 ingredients together. Use a Tupperware 3 quart stack cooker with pan and cone sprayed with Pam. Time may have to be adjusted with some microwaves. Sprinkle pecans in the bottom of pan. Pour in the cake mixture. Slowly pour caramel sauce around the pan in a circle, being very careful that the caramel doesn't touch the cone or the outside of the pan. Let stand 5 minutes. Bake in microwave oven for 9 minutes at 50% power, then 7 minutes at High power. Let stand 5 minutes. Turn out onto a plate. Enjoy.
Place first 7 ingredients together in a pot. Bring to a boil; cover and simmer 15 minutes. Puree the entire mixture in the blender until smooth and creamy. Transfer to a kettle or double boiler and whisk in Cheddar, dill weed, mustard, milk, dill or caraway seed and black pepper. Heat the soup gently as you whisk in the ingredients. Steam or saut in butter 1 1/2 cups more cauliflowerets. Add these to the soup. Serve topped with chopped scallion and extra cheese.
Mix dry jello together. Add boiling water. Dissolve all. Add remaining ingredients; stir together. Top with cherries for color. Enjoy!
Mix the first 5 ingredients together, except egg white, then add the milk and water. Beat the egg white; blend white in. Bake at 400° until brown on top, then turn oven to 325° and bake until you insert knife and it comes out dry.
Cook chicken and cut in bite-sized pieces. Mix chicken, soup and sour cream. Put in casserole dish. Crush crackers. Melt oleo and pour over crackers. Mix well and put over chicken mixture. Cook at 350° until bubbly.
Cook fresh sweet potatoes just until tender; drain. Cut into chunks. Place cooked or canned sweet potatoes in a 2-quart baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon. Cook and stir until mixture boils. Pour over potatoes. Bake at 350° for 30 to 40 minutes.
Melt butter in skillet. Lightly brown sesame seeds. Drain vegetables after cooking or heating. Season and sprinkle with toasted seeds. Serves 2, maybe 3.
Sift together the first 3 ingredients. Add butter and mix. Beat in the eggs, milk and lemon. Add to dry mixture and blend well. Drop by full teaspoonfuls on cookie sheet. Bake 8 to 10 minutes at 375°.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Cream butter and shortening in large mixing bowl until fluffy. Add sugar 1/2 cup at a time, creaming well. Stir in vanilla, lemon extract and juice. Add eggs, blending well at each addition. Sift flour and baking powder. Add to creamed mixture alternately with milk. Stir thoroughly. Pour into prepared pan. Bake 1 hour and 20 minutes or until wooden toothpick inserted comes out clean. Cool 15 minutes on wire rack. Makes 1 (10-inch) cake.
In a skillet, cook onion in 1/4 cup of butter until tender. Stir drained mushrooms in skillet with crab, cracker crumbs, parsley, 1/2 teaspoon of salt and pepper. Put a few spoonfuls of this mixture on a fish filet and roll up. In a saucepan, melt 3	tablespoons of butter;	blend in flour and 1/4 teaspoon of salt.	Add enough milk to the mushroom liquid to make 1 1/2 cups. Cook until thickens. Pour over fish and bake for 25 minutes at 400°. Sprinkle with paprika and cheese; bake for 10 minutes more.
Put beef, onions, garlic and butter in hot skillet. Cook until meat loses its redness. Stir in tomato sauce, salt, pepper and oregano. Simmer a few minutes. Spread over bottom of 2-quart greased casserole, packing firmly. Toss macaroni, sharp cheese and cottage cheese. Arrange on top of meat mixture and also pack firmly.
Wash potatoes; leave skins on and slice lengthwise, approximately 1/4-inch thick. Spray baking pan with Pam. Lay potatoes in pan in layers. Pour Italian dressing over each layer. Top with parsley flakes. Cover and bake for 1 hour at 400°.
Melt butter; pour into a 15 1/2 x 10 1/2-inch jelly roll pan. Sprinkle on graham cracker crumbs; sprinkle in coconut. Spread candied fruit as even as possible over coconut. Cut dates into small pieces. Drop in flour and mix well. Press dates into mixture evenly. Pour sweetened condensed milk over the top. Bake at 350° for 25 to 30 minutes. Cool. Cut into bars.
Cook chuck roast in water to cover 1-inch over meat until tender (4 hours). Shred meat. Make gravy with water from meat, soup, chili con carne and spices. Dip tortilla in salad oil and fry quickly on both sides. Dip in gravy and wrap meat, onions, cheese and mushrooms. Place in a 10 x 13-inch baking dish. Garnish with Mozzarella cheese. Pour gravy over enchiladas. Bake in 350° oven for 35 minutes. Garnish with green onions and Parmesan cheese before serving.
Using wok or heavy frying pan, add 1/2 cup oil, onions and celery. Saute. Add vegetables; stir-fry until crisp-tender. Add chicken and rice and soy sauce. Cover and cook until hot. Serves 4.
Combine cake mix, 1 cup coconut, water and egg white. Beat for 2 minutes on high speed; reduce to low and beat 1 minute. Pour into 13 x 9-inch pan. Bake at 350° for 25 minutes. Cool in pan 1 minute. Poke holes in cake with toothpick. Pour cream of coconut over cake. Spread Cool Whip and sprinkle with coconut and cover. Chill 4 hours.
Cut melon in half; remove the seeds and peel. Cut into chunks and place in container of electric blender; process until smooth. Combine 1/2 cup melon puree and cream cheese in container of an electric blender; process until smooth. Add to remaining melon puree; set aside. Combine sugar, gelatin and orange juice in a small saucepan; let stand 2 minutes. Cook over low heat, stirring until sugar and gelatin dissolve. Slowly add to melon mixture, stirring well. Pour into chilled crust; chill until firm. Garnish pie with a dollop of whipped cream and cantaloupe balls, if desired.
Saute onions in butter in skillet. Add soups, Ro-Tel tomatoes, chicken and broth, mixing well. Bring to a boil.
Cover with plastic wrap and marinate for 24 hours at room temperature. Turn steak occasionally and pour sauce over the top. Broil for 10 to 15 minutes. Slice in one-inch strips across grain of meat. Enjoy.
Bake in a 9 x 13-inch pan at 450° for 30 minutes.
Dissolve strawberry gelatin in 1 cup boiling water. Add 1/2 cup of ginger ale. Beat cream cheese with electric mixer. Gradually beat in gelatin. Pour into Flintstones mold, sprayed with vegetable cooking spray. Chill until set but not firm. Meanwhile, dissolve lime gelatin in 1 cup boiling water. Add 1/2 cup of ginger ale. Chill until thickened. Stir in fruit. Spoon over gelatin in mold. Chill until firm, 4 hours. Unmold. Makes 10 servings.
Heat 2 tablespoons oil in wok or large skillet over medium-high heat. Add radishes, peppers and onions. Stir-fry 3 to 5 minutes or until crisp-tender. Add mushrooms and chestnuts; stir-fry 1 minute and remove vegetables from pan. Add remaining oil and stir-fry chicken for 6 to 8 minutes or until tender and done. Add vegetables and all remaining ingredients except rice; mix well and simmer 1 minute. Serve over rice.
Pour hot tea over sugar; stir until sugar dissolves. Add juices. Refrigerate until chilled. Pour into punch bowl and add ginger ale. Spoon into sherbet. Makes 16 punch cup servings.
Place the sugar in a large bowl, then add beaten egg, flour, salt and baking soda. Add mashed bananas and mix all together. Last, add melted shortening and mix everything together well. Place in a greased and floured loaf pan. Bake at 350° for 45 to 50 minutes.
Cut drained tenderbits in fourths. Mix with mushrooms, celery and onions. Mix everything together. Place in oiled casserole dish and bake in a 350° oven for 30 minutes. Serves 8.
Preheat oven to 375°. Combine flour, baking soda and salt. Cream Blue Bonnet and brown sugar. Add eggs and vanilla; beat until light and fluffy. Blend in flour mixture. Stir in chocolate chips and nuts. Drop by rounded teaspoons onto ungreased cookie sheets. Bake 10 to 13 minutes or until golden brown. Allow to stand 2 to 3 minutes before removing from cookie sheets. Makes 4 dozen cookies.
Let cream cheese soften for 1 hour. On medium speed, beat the milk and cream cheese until smooth. Add lemon juice and vanilla; mix well. Pour into graham cracker pie crust; chill in refrigerator and serve.
Cream shortening and sugar, add eggs and beat well. Put dry ingredients together, add to creamed mixture alternatively with bananas. Stir in walnuts. Pour into well greased 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Bake at 350° oven about 1 hour. Remove from pan, cool on rack. Better a day old.
Mix all ingredients except cream of mushroom soup; shape into meatballs about the size of a silver dollar. Brown in deep fat. Put in crock-pot.
Mix first 6 ingredients together and bake. Blend and baste together rest of the ingredients to form sauce while you bake. Bake at 350° for 1 hour and 15 minutes. You may freeze meat loaf and use when needed. Add baste ingredients while you bake.
Set oven to 450°. Put flour, baking powder and salt into sifter, then sift dry ingredients into a bowl. Add shortening and cut it in using a pastry blender or two knives. Add and stir just enough milk to make a soft dough. Turn dough out on a lightly floured board and knead gently 15 to 20 times. Roll out or pat dough to 1/2-inch and cut with 2-inch cookie cutter. Place on ungreased baking sheet. Bake 12 to 15 minutes until brown.
Arrange chicken in roasting pan; brown in 350° oven, then sprinkle seasoned salt and garlic powder over chicken. In large bowl, combine soup, water, Lipton onion soup, flour and bay leaf; pour over chicken and bake until chicken is done. Serve on rice.
Mix the cookies with 2 tablespoons cocoa in a plate and add the almonds. Combine the honey and orange jam (may substitute the orange jam with orange juice) to the mixture and mix. Shape into small balls and roll in cocoa powder on the coconut.
Defrost hash browns. Warm 2 cans of soup, 2 cans milk and cream cheese over low heat. Add salt, pepper, onion salt and margarine to milk. Pour over potatoes and sprinkle grated cheese over top. Makes 2 casseroles of potatoes, 1 (13 x 9 x 2-inch) and 1 (10 x 6-inch). Bake at 375° for 45 minutes.
Put brown sugar and maple syrup in a saucepan and heat gently until syrup is dissolved. Now boil rapidly for 5 minutes.
Saute onion, green pepper and mushrooms in olive oil. Brown ground beef and add to sauteed mixture. Add salt, pepper and garlic powder to taste. Stir in spaghetti sauce and brown sugar. Mix macaroni and above mixture in casserole dish. Top with cheese. Cook for 45 minutes at 400°.
Dredge chops in flour. Brown in oil. Season chops with salt and pepper. Add bouillon mixture, onion, mustard and capers to chops. Cover and simmer 45 minutes. Remove chops to platter. Add 1 tablespoon flour to drippings and mix well. Add 1/4 cup water and stir until thickened. Fold in sour cream. Serve sauce over chops.