HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown pork chops. Put chops in casserole dish and place onions on top. Mix catsup, soup and Worcestershire sauce. Pour over chips and onions. Bake at 375° for 45 minutes. Makes 4 servings.
Drain pineapple and orange sections thoroughly. Combine all ingredients and refrigerate for at least 24 hours.
Fry bacon until crisp; remove from pan and drain, reserving 2 tablespoons drippings. Saute onion until transparent. Add hominy, tomatoes, chili powder, salt and pepper; cook until slightly thickened. Pour half of hominy mixture into 1 1/2-quart casserole. Top with half of grated cheese. Fill with rest of hominy mixture and top with remaining cheese. Bake in a 350° oven for 30 minutes or until cheese is melted.
Brown ground beef; drain. Add onion and green chilies. Dip 3 tortillas in enchilada sauce and put in bottom of greased casserole. Add 1/4 cup meat mixture, 1/4 cup shredded cheese and 1/4 of diluted soup. Continue layers of tortillas, meat, cheese and soup until all ingredients are gone. Pour remaining enchilada sauce over top. Bake at 450° for 20 minutes. Makes 8 servings.
Fry bacon until crisp, drain and crumble. Beat sugar into egg. Stir in vinegar and water. Add to bacon drippings in skillet. Cook until slightly thickened, stirring constantly. Remove from heat and add bacon. Cool slightly before serving. Great for spinach salad. Yields 1/2 to 3/4 cup.
Preheat oven to 375°. Mix all the ingredients and pour into crust. Bake 45 to 50 minutes. Cool and cut.
Drain and flake salmon. Remove skin and bones. In small bowl with electric mixer, beat the cream cheese with lemon juice, liquid smoke, horseradish, grated onion, salt and pepper until fluffy. Stir in salmon. Chill thoroughly and shape into log. Chill several hours before serving. Sprinkle with paprika and garnish with parsley sprigs. Serve with crackers. Makes 1 log.
Drain vinegar juice off of pickles and discard. Slice pickles back into empty jar. Mix the following thoroughly and pour over pickles:	sugar,	vinegar and pickling spice. Let stand a day or two before eating.	Pickles will be crisp and delicious.
Grate Monterey Jack cheese; set aside. In 9 x 13-inch pan, spread softened cheese. Top with chili; spread. Sprinkle onion and olives on top. Cover all with grated cheese. Bake or microwave until cheese melts and hot. Dip with tortilla chips.
Place the chicken in a pan (Dutch oven); cover with 1/2 cup of tomato juice and 1/2 cup water. Simmer 1/2 hour. Add 4 or 5 green peppers (cut into pieces) and 1 whole bunch of celery (chopped). Simmer 1/2 hour more.
Boil together sugar and water. Cook over medium heat 5 minutes. Cool slightly. Add both juices and freeze until hard.
Place the cream cheese, sugar, eggs and vanilla in a large bowl and beat with electric mixer until smooth. Line muffin tin with paper liners and place one vanilla wafer in bottom of each liner. Fill liners 3/4 full with cream cheese mixture. Bake at 375° for 10 minutes and cool. Cover with pie filling and chill. Yields 2 dozen.
Combine all ingredients. Serve over a creative ice ring in a punch bowl. Float additional cherries, orange wedges and lemon slices. Serve immediately.
In saucepan, sprinkle gelatin over 1 cup cold juice to soften. Place over low heat, stirring until gelatin is dissolved. Remove from heat; add remaining juice, vinegar and seasonings. Pour into 4-cup mold. Chill 4 hours or until firm; unmold on salad greens. Makes 3 cups.
Heat pear juice and add to jello. When cool, add mashed pears and cream cheese which has been softened with top milk. Add whipped cream to the above mixture. Chill. Makes 16 servings.
Add shrimp to boiling water. Return to a boil, reduce heat and simmer for 3 to 4 minutes. Shrimp should be opaque throughout. Drain and cool immediately.
Heat the butter in a skillet. Add the livers and saute until well browned, turning them frequently until cooked (who likes raw liver?). Remove from the pan.
Wash mushrooms; cut in thin slices. Soak 1/2 hour in salt water. Cover with water and cook until tender. Add shortening to skillet brown lightly chopped onion, simmer a few minutes. Add mushrooms and sour cream, salt and pepper. Stir. Serve with meat.
Scrub potatoes, peel if desired. Cut in half lengthwise. Cut each half into 3 wedges. Arrange wedges in circle on microwavable plate. Brush with combined butter and seasoning salt. Cover with waxed paper. Microwave on High for 6 minutes. Turn plate halfway around and microwave 7 more minutes. Remove waxed paper and sprinkle Cheddar cheese on potatoes. Serve with dip.
Cook linguine per package directions. Drain and set aside in a large bowl to cool. When cool, add entire bottle of Italian dressing and all vegetables. Mix well. Add 1/3 bottle of Salad Supreme; mix well. Cover and refrigerate overnight. Serve chilled. This is a great take-a-long for picnics or potluck dinners.
Heat oven to 350°. Separate dough into 4 rectangles. Firmly press perforations to seal. Place 8 pepperoni slices on each rectangle. Sprinkle with 2 tablespoons of cheese. Starting at shortest side, tightly roll up each rectangle; pinch to seal. Slice each roll into 4 equal slices. Place sealed side down on ungreased cookie sheet. Bake for 18 to 20 minutes or until golden brown. Serve pinwheels with warm pizza sauce. Makes 16 pinwheels.
Prepare cake mix according to directions. Cool and split layers. Combine sugar, sour cream and coconut; blending well. Reserve 1 cup sour cream mixture. Spread remainder between layers of cake.
Cut margarine into flour like pie crust. Add nuts. Pat evenly into 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool. Beat cream cheese, powdered sugar and Cool Whip. Spread over crust. Mix pudding mix and milk. Spread over cream cheese mixture. Top with Cool Whip. Add chopped nuts, if desired.
Cook drippings in a 2-quart casserole oven until boiling. Add sauerkraut and water. Cover. Cook in microwave oven for 7 minutes. Place servings of roast on top. Sprinkle with salt and pepper. Cover. Cook 3 to 4 minutes or until meat is heated through. Total cooking time: 10 to 12 minutes.
Heat butter in large saucepan over medium heat. Add onion, celery and cabbage; season well. Partly cover and cook 10 minutes over low heat. Add potatoes, chicken stock and dill; correct seasoning. Stir and bring to boil and continue cooking, partly covered, 20 minutes over low heat. Mix flour with sour cream in small bowl. Add 1/2 cup of soup stock to bowl and incorporate, then pour into soup. Mix well and serve.
Saute tomatoes in oil, garlic, parsley, salt and pepper. In another pan, lightly saute mushrooms in oil. Blanche remaining vegetables in boiling water until tender-crisp, 3 to 4 minutes. Drain and add to mushrooms; keep hot. Cook spaghetti according to package directions. Drain. Lightly mix cheese, butter and cream into noodles. Add salt and pepper to taste. Serve noodles on large platter, top with vegetables. Garnish with tomatoes and 1/3 cup pinenuts or slivered almonds, toasted.
Preheat oven to 350°. Melt shortening and chocolate in saucepan over low heat, stirring occasionally. Remove from heat. Add sugar, eggs and vanilla. Beat until blended. Combine flour, salt and soda; then beat into chocolate mixture until smooth. Stir in nuts. Pour into greased 9-inch square pan. Bake 30 minutes.
Saute onion in butter. Add hamburger; cook until brown. Add flour and soup. Just before serving, add sour cream. Serve over hot cooked noodles.
Mix all ingredients in blender. Will keep until expiration of cottage cheese. Dip is especially good with cucumbers, celery, cauliflower and carrots.
Soak beans overnight. Drain beans and put beans and chicken in a 4 to 6-quart stockpot. Cover with water and bring to a boil. Reduce heat and let simmer, removing chicken to cool when it is done. When beans are near done, combine chiles, soup, sour cream and 1 cup of the bean juice in a mixing bowl. Stir until well blended. Add green chile mixture to beans and mix well.
Mix egg in cold water and vinegar. With a fork, mix first 4 ingredients until they are mealy. Add the rest and mix. Mold with hands into a ball. Chill at least 15 minutes before using. Makes crust for 2 pies.
Saute mushrooms, onion, pepper and garlic in butter until tender. Add remaining ingredients and heat to boiling. Reduce heat to low and cover. Cook 8 minutes or until livers are cooked, stirring occasionally.
Chop squash, onions, peppers and mix with salt in large pan. In another container, mix vinegar, sugar, dry mustard, turmeric, celery seed and black pepper. Add to squash mixture. Cook slowly for 20 minutes. Put in sterilized jars and seal. Put screw bands on hand tight only. Put jars in a large canning pot and cover with hot water. Boil for 10 minutes. Take out jars and place on counter out of a draft until cooled completely. Do not retighten screw bands on lids. Then pack in storage boxes or in pantry.
Line casserole with spinach, then chicken pieces. Mix together mayonnaise, soup, broth and curry powder. Pour on top of chicken. Top with cheese. Bake in 350° oven for 30 to 45 minutes or until cheese is hot and bubbly. May be topped with buttered bread crumbs.
Dissolve yeast in warm water. Add oil, sugar and salt. Mix into flour. Knead until smooth. Shape into rolls; let stand 1 hour or until double in size. Bake at 425° for 12 minutes.
Boil sugar and milk to the soft ball stage. Add dates as mixture is removed from fire. Beat and pour into buttered pan.
Mix sugar and cornstarch in pan. Add cold water. Heat until it begins to thicken. Cool. Divide into 3 containers, coloring one red, one yellow and one blue. Place 3 tablespoons of each color in a plastic resealable bag. Express air, seal and tape shut. Gently knead the bag to mix colors and observe the effects.
In 8 to 9-inch frying pan, lightly cover bottom with olive oil. Saute garlic until heated. Add clams, juice and all. Cover with a light coating of oregano. For red clam sauce, add 1/2 cup spaghetti sauce now. Bring to boil, stirring often. Serve over pasta. Makes 2 servings.
Mix all ingredients. Drop by spoonfuls onto cookie sheet. Flatten with glass dipped in sugar. Bake at 350° for 8 to 10 minutes. Yields 4 dozen.
Blend together. Bake at 350° for 20 minutes in a 13 x 9-inch pan. Cool.
Dice onion and bacon in small pieces and brown in large pot while stirring now and then. Cut up cabbage in medium pieces. Drain grease and all cabbage; stir now and then. Let simmer until tender. Boil noodles. Drain and add to pot. Salt and pepper to taste.
Mix first three ingredients and place in buttered casserole. Mix remaining ingredients and spread on top of apple mixture. Bake at 350° for 1 hour. Good with chicken and turkey.
Combine cream cheese, sugar and margarine. Beat until well blended. Add eggs and vanilla; blend well. Combine dry ingredients, add to mixture alternately with milk, mixing well after each addition. Pour into greased and floured 19 x 9-inch pan. Mix brandy with cherries and spoon over batter. Sprinkle with nuts. Bake at 350° for 1 hour. When cool, dust with powdered sugar.
Melt butter; mix sugar, eggs and vanilla. Add dry ingredients. Bake at 350° until brown.
Dice 4 slices of bread into buttered dish. Mix crab, mayonnaise, onion, green pepper and celery. Spread on top of bread. Dice 4 more slices of bread and put on top. Mix 4 eggs and 3 cups milk and pour over top. Keep in refrigerator overnight. Bake at 350° for 15 minutes. Pour over the mushroom soup. Top with grated cheese. Bake for 60 minutes longer at 325° or 30 minutes at 350°.
Boil and debone chicken. Mix 1 or 2 cans Ro-Tel tomatoes, mushroom soup and onion. Layer chicken mixture and chips in pan. Repeat process. Top with Cheddar cheese. Bake at 350° for 30 minutes.
Combine first 5 ingredients in a medium saucepan; bring to a boil and simmer to dissolve sugar. Cool. Combine vegetables and stir in cooled vinegar mixture. Cover and chill at least 8 hours, stirring occasionally.
Cream first 3 ingredients. Add onions and remaining ingredients to taste. Be careful with artificial smoke flavoring. Don't add too much. Add garlic if you like. Make into a ball.
Blend all ingredients in blender for 20 seconds. Add ice to fill 1/2 blender. Blend again until ice is finely mixed with other ingredients. Serve immediately in tall glass. Garnish as desired (strawberry slices, pineapple slices).
God bless my little kitchen, I love its every nook. And bless me as I do my work, wash pots and pans and cook. And may the meals that I prepare be seasoned from above with thy great blessing and thy grace. But most of all thy love. So bless my little kitchen God and those who enter in. May they find naught, but joy and peace and happiness therein.
Beat peanut butter, margarine, brown sugar and sugar until creamy. Add eggs and vanilla and mix. Add dry ingredients and mix. Grease brownie pan and pour mixture in pan. Bake at 325° until done, not firm. Cool and frost.
Blend well; spread on bread. Cut in party style. Slice small cucumbers thin and place on top of bread.
Cream butter and Crisco until soft and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla and walnuts. Bake at 325° for 1 1/2 hours. Use 10-inch tube pan. Cool in pan for 10 to 15 minutes.
Brown sausage in skillet. Remove and drain. In same pan cook vegetables until tender. Add sausage and nuts. Cook 2 minutes until warm. Serve over rice or noodles. Serves 6.
In a small pot, mix pimientos, corn, bell pepper, salt, pepper and margarine. Bring to a low boil. Serve with your favorite meat.
Mix all ingredients thoroughly; knead. Let rise until doubled. Knead. Put in loaf pan. Rise to double. Bake in a 375° oven for 45 to 50 minutes. Makes 1 loaf.
Dredge candy in flour and combine with other ingredients. Spread thinly in a greased baking pan, 9 x 13-inch, and bake at 375° until golden brown, about 12 minutes or more. Cool slightly. Cut and roll in powdered sugar.
Peel plantains and grill until tender or place in glass bowl with lid. Microwave for approximately 4 minutes for each one. Or peel and slice, then deep fry.
Brown meat and drain well. Steam tortillas. Spread 1 to 2 tablespoons sour cream on each tortilla. Sprinkle with 2 tablespoons onion each and add 3 to 4 tablespoons meat before topping with 1 to 2 tablespoons chili salsa and 1 tablespoon shredded cheese. Roll each tortilla and hold with a toothpick.
Crush the cornflakes and then mix in a large bowl with the other ingredients. Wrap a small quantity of the mixture around the end of a stick, making it long instead of into a round ball. Wrap foil around the meat and part of the stick to prevent the meat from falling into the coals. Place it over a bed of coals, turning it slowly to cook it evenly. Makes about 7 drumsticks. Serves 3 to 4.
Combine sugar, margarine and milk into heavy 2 1/2-quart pan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat. Continue stirring constantly to prevent scorching. Remove from heat. Stir in chocolate until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into buttered 9 x 13-inch pan. Cool at room temperature. Cut into 1-inch squares. Makes 3 pounds.
Mix all ingredients except franks. Cover and simmer 2 hours, stirring occasionally. Add franks and simmer until heated through.
Mix together the flour, soda, sugar and cocoa. Add water, vanilla and mayonnaise. Mix well. Pour into a 9 x 13-inch cake pan. Bake at 350° until tests done. Cool and frost with Peanut Butter Frosting.
Combine all. Press mixture into bottom and sides of 9-inch spring-form pan. Chill.
Preheat oven to 350°. Grease 8 1/2 x 4 1/2-inch loaf pan. Combine apples, sugar and oil in medium mixing bowl. Add eggs; mix well. Combine dry ingredients in separate bowl. Add to apple mixture, mixing just until dry ingredients are moist. Stir in cranberries and walnuts. Spread batter evenly in pan. Bake 1 hour or until a toothpick comes out clean. Makes 1 loaf.
Mix corn meal, 1 cup milk and water in a 2-quart saucepan. Cook, stirring, constantly over medium heat until very thick. Remove from heat. Stir in slightly beaten egg yolks, 2/3 cup milk, shortening, baking powder and salt until smooth. Beat egg whites in small bowl until whites hold soft peaks. Fold into corn mixture. Pour into greased 2-quart casserole. Bake at 325° for 50 to 55 minutes. Serve immediately as potato or rice substitute.
Bring molasses and Crisco to boil. When cool, add remaining ingredients. Mix and refrigerate about 1 hour, roll out. Cut, then bake. The less you handle the dough and less flour, the nicer they are. Sprinkle sugar over before baking.
Grease and flour 10-inch pie dish. Pour all ingredients into blender and blend well. Pour into pie dish. Bake at 350° for 30 to 40 minutes.
Blend all sauce ingredients	in a bowl. Dip chicken pieces in	sauce;	place in baking pan. Pour 1/2 of remaining sauce over chicken; cover pan with foil. Bake in a 400° oven for 45 minutes. Remove foil, pour on rest of sauce and bake for 15 minutes, uncovered, or until chicken is tender.
Brown and drain ground beef. Add all ingredients to a crock-pot. Cook on low until cheese is melted, stirring occasionally. Serve with tortilla chips. This dip is always a hit at parties.
Cook chicken, then debone. Place chicken in bottom of large casserole dish. Spread cream of chicken soup over chicken. Mix stuffing mix according to package directions, except substitute the chicken broth for water. Spread over chicken soup in casserole dish. Pour 1/2 cup milk over dressing. Bake at 325° for 45 minutes, covered, then uncover and bake 15 minutes longer.
Cream sugar, Crisco and egg. Add dry ingredients into creamed mixture alternately with applesauce. Fold in 1 cup raisins. Drop by teaspoon, onto greased cookie sheets, about 2 inches apart. Bake at 375° for 20 minutes.
Cook sugar and corn syrup together until sugar is dissolved. Add peanuts and cook until mixture turns a gold brown color. Add butter, salt and baking soda. Stir and pour onto buttered cookie sheet, spreading quickly to cover surfaces. Break into pieces when cool and eat, eat and eat. Delicious to the taste.
Pat 1 cookie roll in bottom of a 9 x 13-inch pan. Mix sugar, cream cheese, eggs and vanilla until creamy. Spread over cookie batter. Slice second cookie roll over top. Pat to blend edges. Bake at 350° for 40 minutes. Refrigerate.
Brown bacon and onion. Add ketchup, brown sugar and Worcestershire sauce. Simmer for 2 minutes. Place beans in casserole. Pour mix over beans. Do not stir. Bake at 350° for 30 minutes.
Place roast, fat side up, on rack in shallow roasting pan. Sprinkle salt and pepper. Rub with garlic and insert garlic cloves in small gashes in surface of lamb. Insert meat thermometer through fat side into center of roast. Place in slow oven (325°) and roast about 25 minutes per pound for medium or to a temperature of 165°, about 28 minutes per pound for medium or to a temperature of 175° or to 180° for well done. About 2 hours before roast is done, take from oven; remove rack. Set meat in pan. Combine mushrooms including liquid with onions and add to drippings in pan. Continue roasting, basting with onion-mushroom sauce several times. Serves 10 to 12. Let roast sit about 20 minutes before serving to allow for easier slicing. Keep warm until serving time.
Combine ingredients, mixing these by hand. Pour into a 9 x 13-inch greased and floured pan. Bake in a preheated 350° oven for 25 minutes.
Dissolve yeast in 1/2 cup warm water. Cream shortening and sugar, adding 2 cups warm water, yeast and salt. Mix well and add flour. Mix well. Put in large greased bowl, greasing top of dough. Cover and put in icebox. (Will keep 1 week.) Pinch to size wanted. Put on greased cookie sheet or muffin tins. Let rise 2 hours. Cook at 400° for 12 to 14 minutes. Makes 3 dozen.
Makes about 5 quarts of chocolate mix. Use 3 to 4 spoonfuls per cup hot water.
In a large bowl, cream softened margarine and sugar until fluffy. Beat in eggs until light. Beat in applesauce. Stir in flour, soda and salt. Stir to moisten. Spoon into muffin tins.
Put cooked pinto beans into small bowl. Add salsa; top with cheese. Put in microwave until cheese melts. This puts some umph in an ordinary dish.
Place chicken between 2 sheets of waxed paper; flatten with side of knife. Top each with slice of ham. Roll up; secure with toothpicks. In skillet, brown roll-ups in butter. Stir in soup; cover and cook over low heat for 20 minutes, or until tender. Stir occasionally. Serve with asparagus if desired. Makes 6 servings.
Put the tomato juice, onion and seasoning in a pot and bring to a boil; simmer on low	while you open the tuna and drain well. Add tuna to the liquid and mix real well; let simmer 2 or 3 minutes. Put into refrigerator. Wait at least 4 hours before reheating and serving. Makes 3 or 4 servings.
Preheat oven to 350°. Grease a 12-cup muffin tin. Combine flour, both sugars, baking powder and salt in a medium mixing bowl. Combine milk, oil, egg and almond extract in a separate mixing bowl. Add liquid ingredients to dry, stirring just until dry ingredients are moist. Stir in cranberries. Fill muffin cups 3/4 of the way full with batter. Sprinkle tops with sugar and almonds.
Melt the sugar in the coffee until its all dissolved into a syrup. Cool, then add 1/5 of Brandy or Rum. Cut a vanilla bean into snips and put some in each jar. Let sit 3 weeks. Serve with family and friends.
Place berries in uncooked pie shell. Mix sugar and flour. Add juice and beaten eggs and mix well. Pour over the green grapes. Put a little pie dough on top, crisscrossing, lattice, etc. Sprinkle with sugar and cinnamon. Bake at 350° for 1 hour or until done. Makes 1 (9-inch) pie. To make cobbler, just double the recipe.
Mix ground meat, salt, pepper and Worcestershire sauce together. Make bite size meatballs and bake at 350° for about 35 to 40 minutes. Mix together chili sauce, barbecue sauce, mustard and brown sugar. Pour over meatballs in crock-pot. Let simmer for about 1 hour.
Mix thoroughly the butter, egg and sugar. Mix dry ingredients. Combine dry ingredients with egg mix alternately with 1/2 cup milk. Fill greased muffin tins 2/3 full. Bake at 350° for 20 to 25 minutes. Immediately roll in 6 tablespoons melted butter, then in sugar/cinnamon mix.
Melt chocolate and butter. Add sugar and egg. Put marshmallows in large bowl; pour chocolate mixture over them. Stir until marshmallows are well coated. Roll into logs. Roll in coconut. Refrigerate. May be frozen.
Mix all ingredients. Place in unbaked pie shells. Bake at 325° for 45 minutes.
Cook rice and broccoli and set aside. In a skillet saute vegetables with margarine. Salt and pepper to taste. When vegetables are done, add soup and milk and cook about 5 minutes. In a large bowl mix broccoli and rice and add the sauteed vegetables; stir well. Put everything else in a casserole (leave room for bubbling while cooking). Spread Cheez Whiz over the top. If desired, slice mushrooms over the top. Bake at 325° for 45 minutes to 1 hour.
Mix butter, sugar, chocolate and vanilla. Beat in eggs at high speed for 6 to 8 minutes. Pour into cooled, baked pie shell. Refrigerate. Serve with whipped cream. This is a delicious summertime dessert!
Melt butter in 8 or 9-inch baking dish while oven is preheating to 350°. Set aside. Combine flour, sugar and about 1/2 of milk. Stir until dry ingredients are moistened. Add remaining milk and stir until smooth. Pour batter over melted butter. Do not mix. Place drained fruit over top. Do not mix. Bake 30 to 40 minutes or until lightly browned and center springs back when touched. Bake at 350° for 30 to 40 minutes.
Mix soup, sauce and milk together until well blended. Cube cheese slices and add to soup mixture. Heat until the cheese is melted. Serve with sandwiches and crackers. Serves 4.
In large saucepan, combine all ingredients and cook on medium heat for 9 to 11 minutes, stirring occasionally. Let stand, covered, for 3 minutes. Before serving, garnish with seasoned croutons or small pretzel rings, if desired.