HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chops in skillet. Sprinkle brown sugar over top and lay onions over that. Cover and simmer until done. Oh, add 2 cups water, then cook until done. Serve with rice.
Combine first four ingredients and let stand for 20 minutes. Layer remaining ingredients in a large, deep casserole dish. Pour liquid over layers. Cover tightly. Bake at 325° for five hours. Serves 6.
Whip together first 5 ingredients. Saute pepper and onion. Add spinach and nutmeg. Cook 5/8 cup egg mixture in greased 10-inch skillet as for an omelet. Slide or roll into greased 10-inch round quiche pan. Layer 1/2 ham, 1/2 spinach, 1/2 cottage cheese and 1/2 Cheddar cheese on top. Cook another omelet and repeat layers. Cook a third omelet. Slide on top of layers. Sprinkle with Parmesan. Bake for 20 to 25 minutes at 375° until hot.
Preheat oven to 350°. Combine flour, sugar, baking powder, salt and 3 tablespoons of cocoa in a bowl. Add milk, vegetable oil and vanilla extract. Stir until blended. Turn batter into an ungreased 8 x 8 x 2-inch baking dish.
In Dutch oven or crock-pot, layer the hamburger, rice, tomato soup and cabbage. Salt and pepper to taste. Repeat this 4 or 5 times. Top with can of stewing tomatoes and 2 cans of water. Cook on top of stove on medium heat for 2 hours or in a crock-pot for 4 hours or until cabbage is tender.
Mix first 7 ingredients; chill. Form into a log and roll in pecans and parsley flakes.
Put chicken pieces into crockpot. Add spaghetti sauce, oregano, garlic salt, or/and other favorite seasonings. Put lid on pot and cook on low for 8 hours.
Cream sugar and margarine. Add flour, eggs, Karo and vanilla. Pour into unbaked pie shell and cover with pecans. (I use chopped pecans and mix them into batter.) Bake at 350° for about 1 hour or until golden brown.
Completely dissolve gelatin in boiling water, pour into blender. Add cottage cheese, cream cheese and Equal; cover. Blend at medium speed, scrap sides occasionally, about 2 minutes, until mixture is smooth. Pour into large bowl. Gently stir in Cool Whip. Divide into 8 dishes. Using 1/2 can of lite cherry pie filling, top each dish with 1/8 of filling. Yields 8 servings.
Blend corn and milk; add sugar. Beat eggs and add to corn. Make paste of cornstarch; mix with corn mixture. Pour into a 9 x 12-inch pan. Bake at 350° for 30 minutes. Serves 8 to 10.
Cut up lettuce in large bowl. Add tomato. Brown ground beef and onion. Drain and cool. Add to lettuce. Drain chili beans and add to lettuce. Add cheese. Add taco sauce and Western dressing. Mix together until well coated. Add 1/2 of crushed chips and mix. Top with remaining chips.
Wash vegetables. Dry and place in a big jar or crock with onions. Bring water to a boil in a pot. Add salt. Let cool, then add pepper, garlic and bay leaves and pour over veggies. The liquid should cover them. If not, boil more water and add. Cover jar with a cloth or cheesecloth and keep cool for 1 week in a dark place.
Melt 1/2 stick margarine in bottom of 2 1/2-quart casserole. Cook zucchini and onion in a little water until tender. Put on top of margarine. Mix stuffing as directed on box. Put on top of onion and zucchini. Layer in order: chicken soup, sour cream and 1/2 stick melted butter on top. Bake at 350° for 35 minutes.
Sift flour, baking soda and salt into a bowl. Place butter or shortening, orange juice and eggs in blender container; blend well. Add apples and orange. Blend until fruit is chopped fine. Add raisins and nuts. Stir into dry ingredients. Bake at 350° in a greased and floured loaf pan for 1 hour.
Preheat oven to 300°. Combine all ingredients in large Dutch oven or covered roasting pan. Stir until well blended. Bake 3 to 4 hours until meat is tender. Cool. Put into eight 1-pint freezer bags or containers. Seal, label and freeze. Use within 3 months. To serve, heat thoroughly and pour over rice or buttered noodles.
Preheat oven to 375°. Make cookie dough. Put in oven 8 minutes. Take out and eat.
Put Rice-A-Roni into bowl to cool. Add onions and olives to rice. Drain artichoke hearts into bowl. Combine with marinade the curry powder and mayonnaise. Add to rice mixture. Mix well. Cover and refrigerate until chilled. This can be made ahead of time and kept in the refrigerator until ready to serve.
Preheat oven to 375°. Grease an 8-inch cake or pie pan. Combine in a large bowl, flour, salt, baking powder, baking soda, sugar and cardamon. Add margarine and cut in with a pastry blender or knife until crumbly. Beat egg slightly and mix with buttermilk; add to dry ingredients and stir until blended. Turn out on a floured board and knead until smooth, 2 to 3 minutes. Divide dough in half; shape into a round loaf and place in pans. Press down until dough fills pans. With a sharp knife, cut crosses on tops of loaves about 1/2-inch deep. Cut the crosses in the middle of loaves. Bake for 35 to 40 minutes.
Combine in a bowl, rice, green onion, pepper, celery and olives. In another bowl, beat the oil, wine vinegar and Dijon mustard. Toss well, seasoning to taste. Toss well. Chill. Serves 4.
Mix well the first 4 ingredients and bring to a boil. Boil 1 minute. Remove from heat. Beat and add peanut butter. Add vanilla and beat until smooth and add oats. Drop by teaspoon on wax paper and let cool.
Combine all ingredients in black iron skillet, except morsels, vanilla and nuts. Bring mixture to a boil on medium heat, stirring constantly. Boil mixture for 6 minutes. Add morsels, vanilla and nuts to mixture. Remove from heat and stir well. Pour into an 8-inch square pan. Let cool, then cut.
Saute onion and beef; add tomato sauce, green pepper, oregano, chili powder and salt. Simmer gently 15 to 20 minutes on low heat. Slice eggplant (usually 1/3 to 3/4-inch thick). Place eggplant on top of meat mixture; cover and steam 10 minutes or until eggplant is tender. Remove cover and place cheese on top of eggplant slices. Place lid back on skillet and turn off heat. When cheese is melted, serve on rice.
Place chicken in a bowl with wine, oil, oregano and garlic powder. Place skin side down in a baking dish. Sprinkle with bread crumbs. Put in oven at 350° for about 30 minutes. Turn over. Sprinkle with more bread crumbs. Cook until crispy.
Mix all ingredients, making sure there is plenty of juice. Put in baking dish. Top with bacon strips. Bake at 400° for 1 to 1 1/2 hours or until onion is cooked.
Combine ingredients in a 6-quart kettle. Simmer, covered, for 1 hour, then uncovered for 30 minutes to thicken. Makes 8 to 10 servings.
Mix first four ingredients in a medium bowl. Beat for 10 minutes. Put vanilla wafer in paper baking cup flat side down one to a cup and fill 3/4 with cheese mixture. Bake for 17 minutes at 350°. Let cool completely. Top with filling of your choice.
Drain pineapple. Reserve juice. Combine sugar, juice, flour and egg in saucepan. Blend well. Cook over low heat, stirring constantly, until thickened.
Wash and quarter apples. Use only about 1/2 of apple juice or apple cider. Cook over low heat until they are soft. Use food mill to separate the pulp from the peeling and seeds. Mix and cook over very low heat until all juice is cooked out. It will probably take several hours. Put in jars and seal.
Sift together flour, baking powder, baking soda, cinnamon and salt. Combine salad oil and sugar. Mix well. Add eggs one at a time. Beat well after each addition. Gradually add dry ingredients, mixing well. Add grated carrots. Mix well. Turn into three 8-inch layer cake pans which have been greased and floured. Bake in a moderate oven (350°) for 50 to 60 minutes. Remove from pans and cool on racks. When completely cool, fill and frost with Nut Icing.
Preheat oven to 400 degrees. (Lower heat as needed.) Mix 1 can mashed up tomatoes in ground beef. Add onion, crumble biscuits in and mix well. Add eggs, salt, pepper and Worcestershire sauce. Mix and add 1/2 bottle ketchup. Form into a loaf. Add remaining ketchup on top of the loaf. Bake for 1 hour or until done.
Sift together flour, baking powder, salt, cream of tartar and sugar. Cut in shortening until like coarse crumbs. Make a well; add 2/3 cup milk all at once. Stir quickly with fork just until dough follows fork around bowl. Turn onto lightly floured surface. Knead gently 10 to 12 strokes. Roll or pat dough 1/2-inch thick. Dip 2 1/2-inch biscuit cutter in flour. Cut dough straight down. Bake at 450° for 10 to 12 minutes.
Place each piece of chicken between 2 sheets of waxed paper and flatten with a rolling pin. Combine honey and mustard and spread on both sides of chicken. Dredge in chopped pecans. Arrange in lightly greased shallow dish. Bake, uncovered, at 350° for 30 minutes until done.
Preheat oven to 425°. In large skillet, heat olive oil; saute onions and garlic until onion is soft. Add parsley, tomatoes and tomato paste. Simmer, covered, for 20 minutes. Add shrimp and saute for 2 minutes. Do not overcook. Stir in red pepper. Place mixture in buttered 1 1/2-quart casserole. Sprinkle with cheese. Bake at 425° for 10 to 15 minutes or just until cheese melts and is bubbly. Serve over rice. Serves 4.
Mix the children and dogs well together; put them on the field, stirring constantly. Pour the brook over the pebbles. Sprinkle the field with flowers. Spread over all a deep blue sky and bake in the sun. When brown, set away to cool in the bath tub. And don't be afraid to make them mind you. They will not break or go mad.
Combine soup, Miracle Whip, milk and cheese; blend well. Stir in flounder, peas, noodles and onion. Pour into 1 1/2-quart casserole. Bake in moderate oven at 350° for 25 minutes.
Mix all ingredients together well. Place in warm area to rise until ready to use to bake with. Keep 1/2 of the amount for a "start" next time. Feed with the same ingredients for the next baking. Each time remember to keep half and use half. Refrigerate.
Sift together flour, soda, baking powder and salt. Blend in shortening with a fork. Combine egg, pineapple and sugar and add to the mixture. Drop by teaspoon on cookie sheet. Bake at 325° for 12 to 15 minutes.
Mix together 1 cup buttermilk and vanilla pudding. Add 1 can crushed pineapple (16 ounces), drained, 1 can mandarin oranges, drained and 8 ounces Cool Whip. Just before serving add 14 Keebler fudge stripe cookies broken in pieces.
*Or use, 1 1/2 cups whole wheat flour and 1 1/2 cups white flour.
Cream Crisco, butter and sugar together. Add eggs one at a time. Add flour and milk alternately. Add flavorings; beat well. Cook in a greased and floured tube pan for 1 1/2 hours at 325°.
Mix first 6 ingredients and make into 1-inch balls. Melt wax and chocolate together. Dip balls into chocolate and place on wax paper.
Combine butter, sugar and brown sugar in bowl. Beat in eggs and vanilla. Sift flour, baking powder and soda together. Add to creamed mixture; mix well. Stir in oats, Rice Krispies and coconut. Drop by teaspoons onto cookie sheets. Bake at 350° for 10 to 12 minutes or until lightly browned. Yields 4 dozen.
Beat eggs, water and Jell-O for 1 minute. Add cake mix and beat 3 more minutes. Add oil and beat 1 minute. Pour into a 9 x 13-inch cake pan. Bake at 350° for 40 minutes or until top springs back when pressed lightly. Remove from oven and slightly pierce cake all over with fork holes. Mix together the powdered sugar and lemon juice; pour over the top of the cake. Makes one 9 x 13-inch cake.
Combine sugar, sour cream and coconut and store overnight. The next day, bake cake according to package directions. Cool. Split each layer in half to make total of 4 layers. Frost with sour cream mixture and store in refrigerator for at least 4 days before serving. Tastes just like Grandma's homemade coconut cake.
Blend soup and mayonnaise until smooth. Stir in chicken, celery, onion and pepper. Pour into greased casserole. Sprinkle with potato chips. Bake at 350° for 45 minutes. Makes 6 servings.
Fill 9-inch pie plate 2/3 full of sliced apples. Sprinkle with 1 tablespoon sugar and 1 teaspoon cinnamon. Mix remaining ingredients together and put mixture on top of apples by spoonful. Bake at 350° for 45 minutes.
Cut squash lengthwise and boil for 5 minutes. Scoop out seeds. Bring 2 cups of spinach to a boil, drain when completed. Combine together spinach, chopped onion and sour cream. Place spinach inside each piece of squash. Sprinkle on bread crumbs, lightly. Finally top with shredded cheese. Bake at 325° for 30 minutes.
Thoroughly cream butter and sugar. Add eggs and flour. Mix well. Stir in milk and vanilla. Pour into pie shell and sprinkle top with nutmeg. Bake at 350° for 40 to 50 minutes. Pie is done when knife inserted in middle comes out clean.
Preheat oven to 325° . Combine eggs, honey and chunky peanut butter. Add dry milk and mix until well blended. Add cereal mix and stir until coated evenly. Spread in a lightly greased 8 x 8-inch pan. Bake for 20 minutes. Cool and cut into 6 even bars. Wrap individually and store in refrigerator.
Process cheese and butter. Add flour and pepper. Cut into 3 sausage type rolls. Refrigerate for at least 2 hours. Cut into 1/8-inch chips. Place on ungreased cookie sheet and bake at 350° for 8 minutes.
Mix in order given and bake for 20 minutes in a greased pan. Set oven at 375°.
Combine pie filling mix, sour cream, milk and 2 cups Cool Whip. Beat with wire whisk until blended. Spoon half of the filling into crust. Put berries on top. Cover with remaining filling. Freeze for 1 hour or chill in fridge for 3 hours. Put Cool Whip on top and garnish with strawberries.
Mix all ingredients together. Make 6 patties and wrap in bacon. Secure with toothpicks. Put on hot grill 15 minutes or more. Make patties 1/2-inch to 3/4-inch thick (can precook bacon a little).
Saute onion, pepper and garlic in butter for about 5 minutes. Add chili powder and cumin; stir well. Add all the other ingredients and cook for 10 minutes. Serve over rice.
Mix well and spread thin layer on halves of buttered hamburger buns. Broil open-faced until done. You may want to put on lower rack for 5 minutes or so to be sure underside of meat mixture is cooked.
Cook and drain hamburger meat. In a crock-pot, mix beans, tomatoes, Ro-Tel, milk, cheese and hamburger meat. Cook on low heat for 1 to 2 hours, stirring often. Serve over chips. Great for parties!
Combine butter, water and cocoa in saucepan. Bring to a boil. Remove from heat and beat in flour, sugar, salt, eggs, sour cream, soda and vanilla. Pour into large cookie sheet with sides. Bake at 375° for 20 to 25 minutes.
Cook 35 to 45 minutes in 2-quart casserole at 350° to 375°.
Mix together the hamburger, bacon and onion. Mix together the remaining ingredients; add to meat. Stir. Bake at 350° for 45 minutes. Cover and bake 30 minutes.
Combine soup, mayonnaise, egg, onion, broccoli and cheese. Put in a casserole dish. Mix margarine well with stuffing; sprinkle over casserole. Bake at 350° for 45 minutes.
Brown beef in Crisco and seasoned salt. Add beef broth, tomato sauce and water to cover plus 1-inch (add more water as needed). Cook on low 1/2 hour. Add next 8 ingredients. Slow bubble about 1 hour or until meat is tender. Add remaining 6 ingredients. Slow cook for 45 minutes. Makes 3 1/2 quarts.
Add oil to 5-quarts boiling water. Stir in macaroni. Melt 1 stick of butter or margarine in double boiler. Add Cheddar cheese soup, 8 to 10 slices of American cheese and 1/2 block Cheddar cheese (stir into a fondue). Rinse cooked macaroni in cold water. Pour into well oiled aluminum wrapped pan. Stir in beaten eggs, milk and fondue mix. Fold in Ricotta, shred rest of American cheese and remaining Cracker Barrel sharp cheese into top of macaroni. Garnish with paprika. Bake until bubbles, 30 minutes in 350° oven.
Mix together. Make two layers. Bake at 350° for 30 minutes. Cool and split layers with a thread.
Brown and drain beef. Stir in tomato paste, onions and seasonings (mixture will be thick). Cook over low heat for 5 minutes, stirring frequently. Place biscuits in a greased muffin pan. Press to sides and bottom. Spoon mixture into cups. Sprinkle with cheese. Bake at 400° for 12 minutes or until brown.
Makes 1 pie; double to make 2 pies. Mix Dream Whip up according to directions in a deep bowl. In separate bowl, mix the cream cheese and powdered sugar. Next, mix the Dream Whip with the cream cheese sugar mixture. In a pie pan, place on all sides and bottom, the vanilla wafers to be the crust. Fill with the cream cheese/Dream Whip mixture. On top, spoon blueberry topping and chill.
Dissolve gelatin in boiling water. Add lemon juice and let stand until partially set.
Saute onion in 1 tablespoon butter. Add lox. Mix half and half, eggs, sugar, salt, pepper and nutmeg. (Mix well with electric mixer.)
Cook macaroni according to package directions. Rub margarine on the inside of a large casserole dish.
Spread crushed graham crackers in 9 x 13-inch pan. Cover with mixed pudding; chill. Layer bananas over chilled pudding. Layer strawberries, pineapple and Cool Whip. Sprinkle coconut on top. Refrigerate until ready to serve. Contains 4 grams fat per serving.
Preheat oven to 350°. Brush each tortilla with 1/4 teaspoon oil. Cut each tortilla into 8 triangles. Place triangles on a large nonstick baking sheet coated with cooking spray. Combine salt and cumin; sprinkle over triangles. Bake at 350° for 10 minutes or until triangles begin to lightly brown at edges. Remove from oven; cool. Yields 4 servings (serving size 8 chips).
Preheat oven to 350°. Shake 1 tablespoon flour in browning bag; trim fat from meat; season with salt. Place in bag and put in pan. Place a slice of onion and a slice of pepper on each chop. Combine remaining ingredients and pour in bag. Follow browning bag instructions; cook 1 hour or until tested tender.
Pour boiling water over raisins; let stand 10 minutes, drain. In saucepan, combine peanut butter, honey and cinnamon. Heat through. Remove from heat; stir in vanilla. Place oats in ungreased 15 x 10 x 1-inch baking pan. Pour warm mixture over oats and stir gently until mixture is coated. Bake at 300° for 25 to 35 minutes, stirring every 10 minutes. Turn off oven. Stir in dates, raisins and nuts. Let dry in oven 1 1/2 hours. Store in airtight container.
Cream together oil, eggs and	sugar.	Sift flour with soda, cinnamon and ginger. Mix well; form dough into small balls. Roll into sugar. Place on cookie sheet. Bake in 325° oven for 12 to 14 minutes or until top cracks.
Sift together the flours, baking powder, salt and soda. Cut in margarine. Mix yeast with warm water. Add yeast mixture, honey and buttermilk to dry ingredients. Knead 5 to 10 times on a floured surface. Roll and cut with biscuit cutter. Brush with melted butter. Bake on a greased baking sheet for 12 to 15 minutes at 400°.
Mix all ingredients. Put mixture in a Bundt pan sprayed with cooking spray. Bake for 45 to 50 minutes at 350°.
Bake cake according to package directions and let it cool. Spread drained pineapple over cake. Whip pudding with 1 1/2 cups of milk. Mix well. Spread this over pineapple. Top with a layer of whipped topping. Sprinkle coconut and nuts over all, if desired.
Cook chicken until tender; remove chicken. Add chicken broth, butter and salt and pepper to taste. Bring to a boil, then cut biscuits into strips and put into broth. Cook until halfway through and add chicken. Cook for 45 minutes, or until done.
Add cold water to hot Jell-O before adding juices. Just before serving, add 2 large bottles of ginger ale. Makes 2 gallons and 1 quart. Add sherbet if you want to.
Combine cream cheese with sour cream, Ranch dressing mix and honey. Fold in ham and cheese. Serve with chips or snack crackers.
Mix beef, crackers, eggs, tenderizer, garlic powder, catsup, mushrooms, onion and salt and pepper. Form a loaf and fit into a greased 9 x 13 pan.
Beat cream cheese and sugar together. Next, add sour cream and vanilla. Add Cool Whip and blend well. Pour into the pie crust. Chill for 5 hours. Garnish with fresh fruit as desired.
Dissolve Jell-O in 1 cup boiling water. Add rest of ingredients except Cool Whip. Refrigerate 1/2 of the mixture until set. Spread Cool Whip on top of the set Jell-O. Then pour the rest of Jell-O mixture over the Cool Whip. Chill until set.
Mix cake by directions on box. Pour in sheet pan and cook. Let stand 5 minutes. Punch holes in top with toothpick. Pour milk and coconut mixture on top. Put Cool Whip on top of that; finish with coconut.
Mix Jell-O and sugar with a little water; stir to dissolve, then add other ingredients and add up to 1 gallon of water.
Drain juice from oranges. Add enough water to make 2 cups and bring to a boil. Dissolve gelatin in hot liquid. Add cold water and cool until mixture is syrupy. Line bottom and sides of a 9-inch spring-form pan with ladyfingers. Fold syrupy mixture into whipped cream with oranges, reserving a sufficient quantity of the segments for garnishing. Pour into lined cake pan and chill for several hours or overnight. Makes 10 servings.
Combine oil, sugar, water, vinegar and vanilla and mix well. Sift together flour, soda, salt and cocoa. Add dry ingredients to liquid mixture and mix well. Do not use electric mixer; just hand mix. Pour into a 9 x 13-inch pan and bake 25 to 30 minutes in a 350° oven. When cool, cover with powdered sugar.
Arrange crackers in bottom of a 9 x 9-inch cake pan. Evenly layer banana and strawberries over crackers. In large bowl, combine dry pudding mix, dry milk, undrained pineapple and water. Mix well using wire whisk. Evenly spoon pudding mixture over fruit. Refrigerate for at least 20 minutes. Cut into 6 servings.
Preheat oven to 350 degrees. Grease 9 x 13 inch pan. In a large bowl, blend first 5 ingredients. Beat 2 minutes on high. Pour into pan and bake 25 to 30 minutes. Cool and frost.
Bake cake in 9 x 13-inch pan as directed on box. Spread pineapple (including juice) on warm cake. Mix instant pudding mix, milk and softened cream cheese. Spread over pineapple, then spread Cool Whip on top. Keep refrigerated.
Brown pork chops in shortening; drain fat. Season pork chops with salt and pepper. Over low heat, combine pineapple with juice and Heinz 57 sauce. Pour over pork chops. Cover and simmer for 45 minutes over low heat or until chops are tender. Add green pepper strips and cover and simmer 15 to 20 minutes more. Thicken sauce, if desired. Serves 4.
Brown hamburger. Drain. Add first 6 ingredients. Cook manicotti according to package. Fill each manicotti with meat mixture. Place manicotti in greased baking dish. Top with spaghetti sauce and Parmesan cheese. Cover with foil. Bake at 350° for 15 to 20 minutes. Remove foil and bake 15 to 20 minutes more.
In large skillet, put chicken, water, bouillon, wine and mustard. Cover and bring to a boil. Simmer for 20 minutes. Mix flour with milk or yogurt. Stir into sauce. Cover and simmer for 10 minutes. Garnish with parsley (optional). Serve over pasta or noodles.
Peel and cut up oranges in chunks; add pineapple with juice, coconut and marshmallows. Mix in sour cream and sugar. Refrigerate.
In a large skillet, brown ground beef with salt, pepper, allspice and nutmeg. Set aside in large bowl. Melt 1/2 of the butter in pan drippings. Stir in onion and celery; cook until tender. Stir in remaining butter and water and bring to a boil. Pour on meat mixture and mix in celery leaves and bread cubes. Chill, then stuff turkey when ready to cook.
Put soup with milk in large bowl. Mix all ingredients. Pour in buttered casserole. Sprinkle cheese on top. Bake 45 minutes at 350°.
Mix the first 5 ingredients together well. Pour over the oyster crackers. Stir off and on for several hours.
Mix broccoli, onion, cheese and bacon. Mix Miracle Whip, sugar and vinegar (dressing). Add to salad ingredients and chill.
Follow cooking directions on package and drain. Place vegetables in a glass dish. Brown seasoned bread crumbs on top of stove in skillet. Dot with margarine and sprinkle enough bread crumbs to cover vegetable dish. Place in oven until hot. Bake at 350° until hot. Be careful. Do not allow to burn.
Place the limeade, beer, tequila, ice cubes and sliced strawberries in a blender. Whirl until the ice is crushed. Pour into 4 large wine glasses; garnish with lime slices and whole strawberries. Serves 4.