HumbleIntelligence/food-ner-1-Million huggingface dataset:
Have butcher cut pocket in each chop. Saute onion in butter until transparent;	add mushrooms, few leaves of thyme, parsley and crumbs. Mix well and remove from heat. Season to taste; stir in beaten egg. Stuff chops. Brown in pan. Bake in a greased casserole for 1 hour at 350°. Serves 4.
Cook lasagne noodles in boiling salted water just until tender, 15 to 20 minutes. Drain. Rinse with cold water; drain. In medium saucepan, cook onion and green peppers in margarine until tender; blend in flour. Add milk all at once. Cook and stir until thickened and bubbly. Stir in Swiss cheese until melted. Stir in ham and mushrooms. Arrange half the noodles in greased 10 x 6 x 2-inch baking dish. Spread with half the ham mixture. Repeat layers. Sprinkle with paprika. Bake about 25 minutes. Let stand 15 minutes before serving. Serve 6.
Line cupcake cups with vanilla wafers and fill 3/4 full of filling. Bake 25 minutes at 325°. Top with cherry pie filling or strawberries or chocolate shavings, etc. Delicious!
Mix together first four ingredients. Spread onto flour tortillas. Roll up and cut into bite-size pieces. Chill and serve with salsa.
Sprinkle nuts over buttered shallow pan. Put sugar in heavy iron pan and melt very slowly, stirring constantly. When syrup is a golden color, remove quickly and add salt and soda. Pour thin layer over nuts. Break in pieces when cool.
Boil chicken until done. Tear apart from bones. Put in baking dish (9 x 13 x 2-inch) with 1 cup of cream of celery soup and 1 can of cream of chicken soup. Mix Stove Top dressing as directed and add on top with 1 cup of chicken broth. Bake at 350° for 30 minutes. Good and easy.
Combine egg yolks, sugar, sweet milk, flour, cocoa and vanilla in boiler. Cook until thick. Pour in baked pie shell. Top with the 4 egg whites which have been beaten with sugar, then brown.
Cream shortening and sugar until fluffy. Add eggs, pumpkin and water and mix. Sift flour, baking powder, baking soda, salt, cinnamon, ginger and cloves together and mix into the creamed shortening mixture. Stir in raisins and nuts. Pour into 2 greased loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Brown ground beef in olive oil. Saute onions, peppers and celery. Mix V-8 juice, tomato paste and spices in 4 quart saucepan and preheat. Add salt and pepper to taste. Blend ground beef, onions, peppers and celery in sauce. Simmer on low heat for at least 4 hours. If it becomes too thick, add 1 cup cooking sherry. Never use water.
Combine fruit with 1 cup flour and baking powder. In another bowl, cream butter with sugars. Add eggs, flour and lemon extract. Add fruit and flour mixture with chopped pecans. Fill a greased and floured tube pan 3/4 full. Bake 2 hours at 300°. Loaf pans may be used.
Add sugar and butter in a large bowl. Cream until light and fluffy. Add eggs, one at a time, beating well. Add flour and extract. Pour batter into well-greased 15 x 10 x 1-inch pan. Mark the batter very lightly into squares. Put 1 tablespoon filling into each square. Bake at 350° for 40 to 45 minutes.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° until done.
Boil for 7 minutes. Combine all ingredients in a casserole. Bake at 350° for 1 hour, uncovered.
Cook carrots. Drain and cool. Add onion and bell pepper. Mix other ingredients together. Pour over vegetables and cover. Marinate for 12 hours or more. Drain before serving. Will keep 2 weeks.
Mix sugar and shortening; beat until creamy. Add eggs and beat. Sift flour, baking powder, soda and salt. Add to creamed mixture. Add cereal, nuts and vanilla. Blend well. Drop on very lightly greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix all ingredients together, except nuts. Roll into a ball. Roll ball in nuts. Chill for 1/2 hour. Serve with crackers.
Mix sugar, margarine and egg. Then mix in persimmon pulp. Add dry ingredients and then nuts. Drop on cookie sheet and press a walnut half on top to flatten a little. Bake at 350° for 12 to 15 minutes. This recipe can be doubled.
Mix softened Cool Whip, pudding mix and peanut butter together until well blended. Add to the softened vanilla yogurt. Pour into pans sprayed with Pam and freeze. Makes several pies.
In a large skillet or heavy pan, cook or saute kielbasa until brown. Drain; put aside. Cook chicken until tender. Saute onion and garlic. Put everything in a large frying pan or saucepan and cook until nice and brown.
Beat eggs, sugar and butter 10 minutes. Spread over graham crackers. Add bananas, pineapple, Cool Whip, pecans, chocolate syrup and cherries.
Everything except boiling coffee can be mixed together at once. Stir and slowly add coffee. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Drain juice off pineapple into measuring cup. Add enough water to make one cup of liquid. Now pour the cup of liquid into a saucepan and set aside. Mix sugar, arrowroot and eggs together. Now add sugar mixture to liquid. Stir together. Now cook this mixture to pudding stage (stir frequently). When mixture is cooked, set off burner and let come to room temperature.
Beat 1/3 cup sugar into egg yolks. Add salt. Stir in milk. Cook over medium heat, stirring constantly until mixture coats spoon. Cool. Beat egg whites until foamy. Gradually add 3 tablespoons sugar, beating until it forms soft peaks. Add to custard and mix thoroughly. Add vanilla and rum flavoring. Chill 3 to 4 hours. Pour into punch bowl or cups. Dot with islands of whipped cream and dash with nutmeg.
Preheat oven to 375°. Place asparagus or wilted spinach in a baking dish. Drizzle with olive oil. Top with chopped butter, chopped garlic and sprinkle with chopped Italian parsley. Cover and bake for 5 minutes at 375°. Uncover and bake 10 minutes more. This feeds about 4. Can easily be doubled and fits nicely in a 9 x 13-inch glass baking dish for entertaining.
Mix dry ingredients. Beat eggs, milk, molasses and shortening. Blend with dry ingredients. Bake in oiled 7-inch square pan for 40 minutes at 350°.
In heavy skillet, lightly brown meats, onions and garlic in oil (drain fat). Add tomatoes, paste, water and all the seasonings; simmer, uncovered for about 25 minutes, stirring often.
Melt butter in 9 x 13-inch pan. Sprinkle brown sugar evenly in pan. Drain peaches and arrange with cherries in sugar mixture. Mix cake as directed; spread over fruit. Bake at 350° until done (45 to 50 minutes). Let stand five minutes. Turn upside-down onto large platter. Serve warm with whipped cream.
Mix cake according to package directions, but add 2 tablespoons creme de menthe; bake as directed. Pour fudge sauce over cooled cake; mix 2 tablespoons creme de menthe into Cool Whip and spread on cake. Refrigerate.
Mix sugar and water. Boil and cool. Add Kool-Aid. Blend bananas and strawberries in blender. Add to Kool-Aid mixture. Add all juices. Put in containers and freeze. At time of serving, add room temperature Sprite. Makes 4 (2-gallon) punch bowls.
Cook onions and bell peppers in margarine. Add to other ingredients; thicken with flour. Pour into greased casserole dish. Cook about 30 minutes at 350°. Cover with cheese and let it melt. Serves 15 to 20. Great for church covered dish dinners! Recipe may be easily halved.
Mix all ingredients together and cook in crock-pot on low for 6 hours. Serve over rice or noodles.
Drain beans and place in shallow baking pan. Season as desired. Spread soup evenly over beans. Top with whole slices of cheese. Bake until cheese melts. Top with onion rings. Brown and serve.
Cream Crisco and butter with sugar until fluffy. Add eggs, beating after each addition. Sift cocoa, baking powder and salt together and add to mixture. Add milk and flour alternately. Add vanilla. Bake in tube pan for 1 hour and 20 minutes at 350°.
In a big bowl, mix the pumpkin, oil, eggs, water and sugar. Sift the rest of the ingredients together over wax paper. Add these slowly to the pumpkin mixture. Mix well. Pour into 2 (5 x 9-inch) loaf pans and bake at 350° for 1 hour.
Set aside 1/4 cup of crab meat. In a large bowl, mix all ingredients except the cocktail sauce (save this for the top spread). You really need to use your hands to mix this well. Spread mixture on a flat dish. Top with the cocktail sauce. Sprinkle the set aside crab meat on top. Serve with Town House crackers.
Cream butter and sugar well. Add eggs, one at a time, beating after each addition. Save out 1/2 c. flour; mix soda in buttermilk. Add 2 1/2 c. flour and buttermilk to sugar mixture. Mix cocoa in boiling water and add to batter. Dice apple in small pieces and roll in the 1/2 c. flour; add to batter. Add vanilla and stir. Bake at 375° for 25 to 30 minutes. Makes two 9 Inch layers.
Slice English muffins in half, then quarter each half and arrange on 2 cookie sheets. Mix together the crab meat, butter, Cheddar cheese, mayonnaise, seasoned salt and garlic salt. Spread the mixture on the muffins and freeze them for 30 minutes or longer. Remove from freezer and place in oven. Broil until they puff up and are slightly golden brown. (Starts to bubble.)
Dissolve jello in hot apricot juice. Add softened cream cheese and milk. Beat until smooth. Add mashed apricots. Fold in whipped cream. Pour into 1 1/2 quart mold. Refrigerate until set. Serves 10-12.
Tear dried beef and place in bottom of roaster or cake pan. Place chicken breasts on top of dried beef. Mix soup and sour cream together and pour over chicken breasts. Cover and bake at 300° for 3 hours. Remove cover and bake another 1/2 hour. Serve hot with wild rice, regular rice or noodles.
Mix flour with baking soda. Combine butter, sugars, vanilla and pudding; beat until smooth. Beat in eggs. Add flour mixture. Stir in chips and nuts. Bake in 375° oven for 8 to 10 minutes.
Combine ingredients. Put into a suitable size casserole. Bake at 350° for 25 minutes.
Beat the eggs well. Add sugar, salt and one cup milk. Beat very well and then add flour gradually, putting in remaining milk. Beat until very smooth. Have greased skillet hot. Put about two tablespoons of the mixture on this skillet. Brown on both sides. A filling may be used such as jelly or jam, etc. This recipe will make about 30 palacinky.
Combine first 4 ingredients in saucepan; stir in milk. Cook over medium heat until mixture boils and thickens, stirring constantly. Boil 1 minute, stirring constantly. Stir about 1/2 cup milk mixture into egg yolks. Stir egg yolk mixture back into saucepan. Heat to boiling over medium heat, stirring constantly. Boil 1 minute (and no longer), stirring constantly. Stir in vanilla. Spoon into dessert bowls. Refrigerate, covered, with plastic wrap, until chilled, 1 to 2 hours. Serves 4.
In a large bowl, combine cabbage, vinegar and salt; let stand 5 minutes. Heat butter in a large skillet. Add cabbage, turning 2 times or more. Stir in rest of ingredients. Cook, covered, on low heat for 1 hour.
Mix broccoli, bacon, sunflower seeds, raisins and red onion in a large bowl.
Put in container and use as needed. Mix 1 to 2 teaspoons in very hot water and drink.
Mix all ingredients together in large crock-pot. Simmer over low heat for at least one hour. Serve hot.
Grind frozen blueberries in blender at high speed. Combine sugar and marshmallows with blueberries. Cover and chill overnight. Add remaining ingredients, folding in whipped cream. Serves 8 to 10.
Mix all ingredients in bowl and pour into unbaked pie shell. Bake in oven at 350° for 45 to 50 minutes.
Cook rice as directed on box and drain. Combine rice and the following: onion, 1/2 teaspoon celery salt and parsley. Then add butter, eggs, garlic, salt and pepper to taste. Mix well and stuff hens with rice mixture. Place extra rice on bottom of large, deep baking pan. Arrange hens on top of rice and coat hens generously with whipped margarine. Sprinkle lightly with additional salt, minced garlic, minced onion and parsley flakes. Bake 1 hour in 375° oven. Keep hens moist by basting with prepared Orange Sauce.
Melt butter in frypan. Add spices and shrimp. Saute 2 to 3 minutes on each side. Serve as appetizer with French bread and butter.
Place chicken in crock-pot. Drain corn and peas. Add to crock-pot. Peel potatoes and cut in cubes. Add to chicken and vegetables. Pour tomato sauce over chicken, potatoes and vegetables. Cover and cook on low setting 4 to 6 hours. Can also be baked at 350° for an hour.
Brown meat. Put in casserole dish. Layer all, first meat, beans, corn and tomato soup. Cover with mashed potatoes. Bake 1/2 hour at 350°. Sprinkle with paprika. Serves 4 or 5.
Beat Crisco, sugar and egg whites until fluffy. Add soda, salt and flour. Mix buttermilk, vanilla and almond extract in with other mixture. Pour into greased and floured jelly roll pan. Bake at 350° for 25 minutes.
In large saucepan, cook broccoli and bouillon in water. Do not drain. In blender, put milk, cheese cubes and flour. Cover and process at grind. Add mixture to broccoli. Add half and half. Cook, stirring frequently, over medium heat until hot and mixture thickens.
In dutch oven, brown meat in 2 Tbsp. oil., turning often. Add 2 cups hot water and next 9 ingredients. Simmer 1 1/2 hours, stirring occasionally. Remove bay leaf and garlic. Add vegetables. Cover and cook 30 to 45 minutes more. Mix 1 cup milk and 2 Tbsp. flour together and add to stew slowly, stirring. Cook and stir until bubbly. Stir 3 minutes. Serves 4.
Baking Temperature: 375°. Baking Time: 55 minutes, divided.
Combine soy sauce, sherry, cornstarch, garlic and 1/2 cup water. Set aside. In a large skillet stir-fry meat and vegetables 4 minutes. Add soy sauce mixture. Cook and stir until thickened. Serve over rice. Makes 4 to 5 servings.
Mix all ingredients and beat flour mix. Pour in greased and floured 9 x 13-inch pan. Put chocolate chips and nuts on top before baking. Bake at 325° for 40 to 45 minutes. Makes a moist cake.
Heat oven to 450°. Prepare one pie crust according to package directions. Use a 9-inch pie pan. Bake 9 to 11 minutes or until crust is lightly browned. Cool.
Blend milk, flour, eggs, salt and pepper. Stir in rest of the ingredients and pour into a 9 x 10-inch casserole dish. Bake at 400° for 35 to 40 minutes. Serves 4.
Dissolve jello in hot water. Add sugar; mix. Add cold water; boil for 10 minutes. Cool. Add pineapple, lemon and orange juice. To serve, add 4 quarts ice water and ginger ale.
Saute onion in small amount of bacon drippings. Crumble bacon and mix with onions, squash, bread crumbs, milk and seasonings. Add cheese, saving a bit to sprinkle on top. Place in casserole dish and bake in medium oven for about 1 hour.
Mix all ingredients together. Pour in freezer can. Pack ice and salt around can. Freeze by hand or electric mixer. This is very good!
Stir together. Bake in miniature muffin pan that has been greased for 12 to 14 minutes at 425°.
Bring peppers, sugar and vinegar to a boil, then add Certo and bring to a boil again. Pour into jars.
Combine ingredients. Cook covered at 250° to 300° for about 1 1/2 hours. Serve over rice or egg noodles.
Cream together the sugar and butter; add eggs and vanilla. In separate bowl, combine flour, baking powder and baking soda. Add alternately with milk with vinegar in it. Drop by teaspoons on cookie sheet. Bake at 350° until set but not brown.
Mix soup and milk. Add rice, tuna, onion, pimento and Tabasco sauce. Mix well and pour into greased baking dish. Bake at 350° for 30 minutes or until bubbly. The last few minutes of cooking time, sprinkle cheese over top of casserole and let melt.
Combine 1 1/4 cups sugar, flour and cocoa. Combine milk, egg yolks, melted margarine or butter. Beat with wire whisk. Gradually add milk mixture to sugar mixture. Stir until smooth. Cook chocolate mixture over medium heat until thick and bubbly (10 minutes). Make meringue with remaining sugar, egg whites and cream of tartar. Bake at 325° for 25 minutes.
Line salad plates with greens. Arrange grapefruit and kiwi fruit on greens. Top with grapes. Drizzle each serving with a tablespoon of French dressing.
Saute pepper and onion in oil with garlic. Add beef and brown. Drain fat. Add tomato sauce, water, raisins and olives. Simmer on medium-low heat about 50 minutes until fluid cooks down. Stir occasionally. Serve over white rice.
Onto waxed paper, sift together flour, salt, baking soda, cinnamon, cloves and ginger. In a large bowl, cream the butter and sugar until light and fluffy. Blend in molasses and pumpkin. Blend in flour mixture. Divide the dough into 4 equal parts; refrigerate, wrapped in wax paper, at least 30 minutes.
Mix dressing, preserves and dry soup mix. Arrange chicken in bottom of 9 x 13-inch pan. Spread sauce over chicken. Bake 1 hour at 350°. Serve with cooked rice, spooning sauce on rice.
Combine sugar, canned milk and regular milk and boil to a soft ball stage. Add remaining ingredients. Spread in pan and cool.
Heat oven to 350°. Line an 8-inch square pan with foil, letting sides extend. Lightly grease foil. Melt butter and chocolate over low heat. Stir until blended. Beat in sugar, eggs and vanilla with a whisk. Stir in flour, then nuts. Spread in pan and bake at 350° for 22 to 27 minuets or until inserted toothpick comes out clean. Cool and lift foil out by the ends.
Peel and cut sweet potatoes into thin slices; line cookie sheet with foil and spray with Pam. Place sliced sweet potatoes in one layer on the cookie sheet. Spray with Pam. Bake at 350° for 30 minutes. Remove cover and bake for 20 minutes. A good substitute for potato chips.
Melt margarine in boiling water. Add flour and salt all at once and stir vigorously. Cook, stirring constantly, until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add eggs, one at a time, beating vigorously after each addition until mixture is smooth. Drop by 1/2 teaspoon about 1 1/2 inches apart onto greased cookie sheet. Bake in very hot oven at 450° for 10 minutes. Reduce heat to 350° and bake 10 minutes. Remove with spatula and cool on rack. Makes about 4 dozen.
Cook broccoli; drain. Melt butter; blend in flour. Add chicken; cook and stir until thick. Stir in cream, salt and dash of pepper. Put broccoli in baking dish. Pour 1/2 of sauce on broccoli. Place chicken over this. To remaining sauce, add cheese and pour over chicken. Sprinkle extra cheese. Bake at 350° until hot (if just made, about 20 minutes; if cold, about 35 to 40 minutes). Recipe reheats well in microwave.
Parboil potatoes and carrots in salted water 20 minutes. Drain. Combine soup, milk and catsup. Brown meat and onion. Drain. In 2 1/2 quart casserole, alternate layers of vegetables, soup mixture and meat, ending with soup mixture. Saute mushrooms in butter or margarine. Place on top of soup mixture. Cover and bake at 375° for 30 to 35 minutes or until thoroughly heated. Yield: six servings.
Bring to a boil the pineapple juice and water. Pour over jello. Stir until dissolved. Add sugar, vinegar, salt and pepper. Cool until it begins to set. Add rest of ingredients. Pour in bowl of jello mix. Stir thoroughly and put in refrigerator. Pineapple chunks may be added, if desired.
Mix all together (except corn flakes) and put in greased casserole dish. Top with crushed corn flakes and bake at 325° until bubbles and brown on top.
Dissolve jello in 2 cups boiling water. Add 1 cup strawberry juice. Add bananas, one at a time. (Stir in juice.) Add pineapple and stir. In 9 x 13-inch dish, pour 1/2 mixture in bottom of dish. Let set up good. Take sour cream and spread over top of salad; add remaining mixture. Cover and let it set.
Fill glass halfway to the top with fruit drink. Then put in sherbet. Fill the glass with soda. Serve right away.
Mix flour, baking powder, sugar, cream of tartar and salt together; mix well. Cut shortening until its cut up fine in flour mixture. Add milk; stir until all mixed. Pour out on a floured table; knead dough 10 to 12 strokes, then roll out to 1/2 inch thick. Cut out biscuits; put in a greased pan. Pout oil, milk or butter on top of biscuits. Bake at 450° for 10 minutes.
Melt 1 stick of margarine in a 9 x 12-inch baking dish. Pour melted margarine into mixing bowl. Put a layer of crushed corn flakes in baking dish. Spread 5 cups of shredded cabbage on top of corn flakes.
Dissolve jello and hot water. Slice bananas and mix all of the ingredients together. Pour 1/2 into a dish. Spread sour cream over the jello when it has set up. Spread the remainder of mixture over all this and refrigerate.
Peel oranges being careful to remove white membrane. Grind apricots and orange peel in food processor. Place in saucepan and add juice from oranges. Add sugar. Cook together for 10 minutes, stirring constantly. Remove from heat and add nuts. Pour into platter and let cool. Form into balls and roll in granulated sugar. Makes 8 dozen (1-inch balls).
Lightly brown chopped onion and garlic in oil. Add steak and soy sauce. Brown steak, then cover and simmer until steak is nearly done. Add peppers and water. Simmer, uncovered, for 10 minutes or until peppers are cooked to desired stage. Make a paste of cornstarch and water to thicken the broth, if desired. Salt and pepper to taste. Serve over rice or noodles.
Layer each item as listed 2 to 3 times in bowl to fill bowl. Top with remaining sliced, boiled eggs and/or bacon and onions for garnish. Chill well.
Mix cornstarch, salt and sugar. Add milk and stir well. Cook over medium heat until slightly thickened. Beat egg yolks lightly. Add a small amount of hot mixture and mix well. Add to remaining hot mixture. Cook until thick. Remove from heat. Add vanilla, coconut and margarine. Mix well. Top with meringue; brown under broiler.
Soften cream cheese and blend with fluff until smooth. Refrigerate until ready to use. For "Adults Only" parties you can spike the dip with your favorite liqueur. Very easy! Very tasty!
Cook macaroni according to directions. Set aside. Combine soup, milk, onion, peppers and black pepper. Place over low heat; add cheese and stir until cheese is melted. Mix macaroni and tuna; blend in cheese sauce. Put in 1 1/2-quart casserole. Bake in a 325° oven about 20 minutes. Serves 6. The sauce may be heated in a microwave if desired until cheese is melted.
Beat egg whites into a very stiff froth, then gradually add powdered sugar, beating for not less than 15 minutes. Cut peach preserves into tiny pieces; fold into mixture.
Boil beans for 45 minutes in water and salt. Pour beans in a slow cooker; add remaining ingredients. Cook well (1 to 1 1/2 hours to all day). Serve on hot cooked rice.
Mix all together good. Cook in oven 30 minutes on a well-greased pan at 275° to 300°. Take out with teaspoon. Spoon onto powdered sugar. Roll in balls.
Bake pie shell and cool. Slice fresh strawberries in crust. Mix sugar, water and cornstarch and cook until clear. Take off heat and add Jell-O. Let cool. Pour over berries in pie shell. Refrigerate and garnish with Cool Whip when serving.
Bring the chicken stock to a boil in a deep skillet. Sprinkle the chicken breasts with salt and pepper and add to broth. Cover and cook 10 minutes, or until cooked through. Lift out the chicken, reserving the stock, wrap in a damp towel and set aside to cool. Heat 2 tablespoons of oil in a stockpot over medium heat. Saute the onions with 1 teaspoon of salt and 1/2 teaspoons pepper until soft. Add the garlic and cook 2 minutes, until aroma is released. Add the tomatoes and salsa and bring to a boil. Add the reserved chicken stock and simmer 10 minutes. When the chicken is cool enough to handle, shred it into strips.
Over medium heat, melt butter in small saucepan. Stir in flour and cook until bubbly. Add broth and Worcestershire sauce; cook, stirring, until thickened. Add 2 cups cheese. Empty sour cream into medium bowl; gradually add hot cheese sauce, stirring constantly.
Cream butter, oil and sugar. Add eggs. Sift dry ingredients together and stir into creamed mixture. Add vanilla. Drop by teaspoon on ungreased baking sheet. Bake at 350° for 10 minutes or just until edges turn brown.
Mix all ingredients together, using 1 package of jello and form into berries. Roll in the remaining 1/2 package of jello. With a toothpick, apply green confectioners sugar frosting on stem end to form some leaves.