HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dredge pork chops in flour; season with salt and pepper. Brown chops in oil on both sides. Sprinkle with garlic and orange rind. Pour orange juice and gin over chops. Cook, covered, over low heat, turning occasionally until tender. Sauce will thicken.
Combine cornstarch, sugar and salt in saucepan. Gradually add milk and blend well. Cook over medium heat, stirring constantly, until thick. Blend small amount of hot mixture into egg yolks, then add back into hot mixture in saucepan. Cook 1 minute, stirring constantly. Add coconut, butter and vanilla. Blend well. Cover and cool to lukewarm, stirring occasionally. Pour into baked pastry shell. Top with meringue or whipped topping.
In a bowl, put the flour, sugar and salt. In a saucepan, bring to a boil the margarine, hot water and Nestle Quik. Pour over ingredients in bowl and add the eggs, sour cream and baking soda. Mix well. Pour into large greased cookie sheet with raised edges. Bake at 350° for 25 to 30 minutes. It usually runs over the pan, so I put some of the batter in a small cake pan to bake.
Put saran wrap in inside of bowl so that it will be easy to remove cake after it's frozen.
Pour chili into a large baking dish.	Add drained can of corn. Mix into chili. Mix cornbread mix per directions. Pour over top of chili.	Bake at 350° for 30 to 40 minutes or until cornbread is done.	Sprinkle shredded cheese and onions on top when serving. Great with cole slaw and cooked cinnamon apples. Serves 4.
Melt in top of double boiler. Add 4 cups oat flakes and toss lightly until thoroughly green. Then spoon out 1 tablespoon at a time on waxed paper. Shape into wreaths; add red cinnamon.
Layer in 9 x 13 dish in order above. Chill and serve with chips.
Mix all ingredients together. Form small balls. Dip in sugar and place on a greased cookie sheet. Do not flatten cookies. Bake at 375° for 10 to 15 minutes.
Beat first 5 ingredients; spread evenly into 10-inch pie plate. Spread pizza sauce on top. Place pepperoni on top. Place cheese on. Bake at 350° for 10 minutes. Serve with crackers or bagel chips.
Cut meat in bite size pieces. Heat oil. Add bay leaves; cover. Let them "crackle," then add meat and brown on all sides. When half done, add onion. Sprinkle flour over and brown. Add Guiness and water (add more liquid as needed). Add parsley and carrots. Cover and cook in 275° oven about 2 hours. Stir and add water as needed. If desired, add prunes last 1/2 hour. Serves 4.
Stir flour, salt, sugar and butter into corn. Beat eggs well. Pour into milk, then stir into corn mixture. Pour into a 2-quart, greased casserole. Bake in 400° oven for 40 to 45 minutes, stirring vigorously with a long-tined cooking fork 3 times about 10 minutes apart. Makes 8 servings.
Mix flour, sugar, salt and pepper for batter. Add until you get a good smooth thick batter. Add corn. Pour on griddle and fry until golden brown.
Dissolve Jell-O in hot water; add rest of ingredients. Refrigerate overnight and serve.
Cut squash and chop onion; season with salt and margarine. Cook until well done. Mix all ingredients together and put in a greased casserole dish. Save enough cheese and crackers to cover top of casserole. Bake at 350° for 45 minutes to 1 hour. When solid, cover with reserved cheese and crackers and brown slightly.
Combine sugar and syrup in saucepan. Heat until mixture comes to a full boil. Remove immediately. Add peanut butter, water and vanilla. Stir. Coat cereal with mixture. Pat into 9 x 13-inch buttered pan. Cool. Your treat is here!
Bake pie crusts, then baste with yolk of 1 egg and bake 2 more minutes. Saute bacon and onion. Beat 4 eggs and add to milk. Add all ingredients together; pour in pie shells and bake at 375° for 45 minutes. Take out of oven when knife comes out clean. Very good.
Mix all ingredients thoroughly. Heat shortening in hot iron skillet. Pour mixture in pan. Place pan in oven on 350° for 35 to 45 minutes until golden.
Mix together tomato, basil and garlic. Add olive oil to cover. Marinate at room temperature or in refrigerator for at least 2 hours. Just before serving, cook penne until al dente. Drain. Rinse with cold water. Add small amount of olive oil to pasta and stir. Add pasta to marinated tomato. Bring tomato to room temperature if refrigerated. Toss with Mozzarella. Serves 4.
Sift flour, baking powder, salt and sugar; add shortening and mix very lightly. Beat eggs until light separately and add to dry ingredients with milk. Mix slowly to the mixture. Roll out. Cut in 2 inch circles. Brush with milk. Bake at 425°.
Combine sugar, cornstarch and lemon rind. Add boiling water. Cook slowly until mixture thickens. Add egg yolks, lemon juice and butter. Cook 5 minutes. Turn into baked pie shells and cover with meringue. Place into oven to brown.
Fry beef; drain off fat. Add onion, garlic, tomato sauce and olives to beef. Combine in bowl the sour cream, cottage cheese and green chilies. Crush tortilla chips slightly, reserving a few whole ones for garnish. Place 1/4 chips in bottom of well buttered or sprayed 2 1/2-quart casserole. Add 1/4 meat mixture; cover with 1/4 sour cream mixture. Sprinkle with cheese. Repeat layers. Bake, uncovered, at 350° for 30 to 35 minutes, or cook in microwave for approximately 7 minutes. Turn and cook 7 minutes more.
You will also need a barbecue, fishing pole, bait (herring is best) and a good fishing spot.
Beat all ingredients until smooth. Spray a 12 count muffin tin with nonstick cooking spray. Pour mixture into muffin tin to 1/2 full. Bake at 425° for 35 to 45 minutes until golden brown. This is a good accompaniment to a soup. Serves 12. Calories 53, fat 1 g and cholesterol 41 mg.
Heat water, margarine and bouillon together for 1 minute on High. Stir in potatoes and cook, covered, for 6 minutes on Full Power. Stir and cook an additional 4 minutes on High. Stir again. Let stand for 5 minutes. Quick, easy to make and good.
Combine dry ingredients in large bowl; add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, nuts and bananas. Spoon batter into well-greased and lined pans (three 9-inch pans). Bake at 350° for 25 to 30 minutes or until done. Remove from pans immediately and cool completely.
Cook cauliflower in salted water until tender. Put in a casserole dish and add cream of mushroom soup and English peas. Add cheese slices over cauliflower. Cook in 350° oven until cheese melts.
Mix water and sugar in 2 1/2 to 3-quart pan with a tight fitting lid. Heat to boil. Add peaches and heat to a boil. Lay cinnamon rolls, cinnamon side down closely over top of peaches. Cover and cook over medium heat for 15 minutes. Spread icing over cinnamon dumplings. Serve warm with peaches from pan spooned over dumplings.
Mix into dough. Kids will play with it, shape it in many ways, then eat it.
Cook squash and onion in small amount of water until tender; drain. Add crumbs, reserving 1 tablespoon for topping. Add cheese, egg, salt, pepper and 2 tablespoons margarine. Spoon into greased casserole dish. Top with remaining crumbs and dot with 2 tablespoons margarine. Bake at 375° for 10 to 15 minutes or until brown.
Preheat oven to 350°. Butter a 1-quart baking dish. Combine all ingredients, reserving about 1/2 cup crumbs. Turn into prepared dish or spoon into baking shells (may be frozen at this point). Sprinkle 1/2 cup buttered crumbs over top. Spoon 4 to 5 tablespoons milk over top. Bake at 350° until golden brown, about 20 to 25 minutes.
Set cabbage and onions aside. Mix remaining ingredients in a pot and bring to a boil. Pour over cabbage and onions. Stir well. Let cool and store in refrigerator in a container with tight fitting lid. Stores well.
Brown pork chops in oil. Pour rice over pork chops. Pour tomatoes over rice and one can of water over the tomatoes. Salt and pepper to taste. Bring to slight boil. Reduce heat and simmer until rice is done (about 20 to 30 minutes).
Heat oven to 375°. Mix all ingredients. Fill rolls with 1/3 cup tuna mixture. Wrap in foil. Bake 20 to 25 minutes. Makes 4 sandwiches.
Cut 1 chicken up and place in a long casserole pan. Peel potatoes and dice over chicken (quarter). Salt to taste. Cover with cream of chicken soup. Cover pan with tinfoil and bake at 350° for 1 1/2 hours.
Use pork and beans as is, juice and beans. Drain juice from other beans and save. If mixture is too thick, add later. Cut bacon in small pieces and brown. Fry onion until lightly browned and brown hamburger last. Drain. Combine all ingredients and simmer 1 hour. I prefer to bake in oven at 350° for about 30 minutes. Do not overcook!
Lay steak on bread board. Combine flour, salt and pepper. Pound into steak. Cut into serving size pieces. Brown in hot shortening. Place in a casserole. Mix catsup and water. Pour over steak. Top with onion and green pepper rings. Put clove in center of each lemon slice. Arrange across top of casserole. Cover. Bake 1 hour at 350°. Serves 4 to 6.
Dissolve flour in cold water. Cook in double boiler. Pour into baked pie shell. Add egg whites on top.
Simmer onion in butter until soft. Put broccoli in microwave in the box about 1 minute. Remove the box and bend it to break broccoli into pieces. Drain. Mix all ingredients. Lightly oil a 10 x 13 baking pan. Pour in the mixture and bake at 400° for 25 to 30 minutes. Cut into squares when cooled.
Beat eggs slightly, enough to blend yolks and whites. Add butter, 1 cup syrup, juice and rind; mix well. Pour into pie shell. Bake at 300° to	325° until filling is set and crust is	brown.	Top with whipped cream sweetened with 2 tablespoons of syrup.
Combine all ingredients. Sprinkle with Parmesan cheese lightly. Bake for 30 minutes at 350°. (We like it unbaked, also.)
Combine and cream until smooth sugar, brown sugar, shortening and peanut butter. Add the egg, vanilla and water. Add the dry ingredients to the creamed mixture. Stir in the chocolate chips. Spread in a 9 x 13-inch greased pan and bake 15 to 20 minutes at 350° to 375° (bars get golden brown). Cool well before cutting.
Cut 4 thin lemon slices and set aside. Squeeze juice from the remaining lemon and set aside. In a skillet, heat the vegetable oil; add chicken and brown. Remove chicken from pan and set aside. In skillet, combine soup, milk, lemon juice and pepper. Add broccoli and heat to boil. Return chicken to skillet and top with lemon slices. Cover and cook on low heat for 5 minutes or until chicken is no longer pink. Serve with rice.
Mix all of the ingredients. Bake in hollowed out French loaf at 325° for about 1 hour or until bubbly.
Wash cabbage. Remove bad spots. Shred with kraut cutter or knife (not too finely). Layer cabbage in crock. Sprinkle on salt. Do in layers until a ratio of 5 pounds of cabbage to 3 1/2 tablespoons salt is used. Add enough water just to cover cabbage. Place plain plate or glass pie plate on cabbage. Place a stone on plate heavy enough to keep cabbage down in liquid. Cover with cheesecloth.
Shred cabbage as for coarse slaw. Put in casserole dish sprayed with cooking spray. Brown beef and rice. Drain fat. Stir in onion soup mix. Pour over cabbage. Combine tomato soup and water. Pour over top. Cover with foil. Bake at 325° for 1 hour. Serves 4 to 6.
Drain off all juice from first 6 ingredients. Mix oil, vinegar, sugar and salt. Pour mix over vegetables and beans. Let set overnight. Dip salad out of mix.
Take ice cream from freezer and let stand in refrigerator for about 1 hour. Blend all ingredients and enjoy.
Cream butter, sugar, eggs and vanilla until well blended. Beat in molasses. Mix together flour, wheat germ, baking soda, cinnamon, cloves, nutmeg and salt. Stir into first mixture and add raisins and/or walnuts. Spread in greased 8 or 9-inch baking pan. Bake at 350° for 25 to 30 minutes or until pick inserted near center comes out clean. Put pan on wire rack and spread with following Lemon Glaze while still hot. Cool completely and cut into squares. Store in an airtight container.
Mix cake mix according to directions. Mix and put rhubarb, sugar, Jell-O and marshmallows in greased large baking pan or 2 smaller ones. Pour cake batter over rhubarb mixture. Bake at 350° until done, a little longer than specified on cake mix.
Mix flour, sugar, potatoes and shortening together and add milk. Mix well. Roll and cut as regular biscuits. Bake in moderate oven at 425° for 10 to 15 minutes. Butter while hot and serve at once.
Mix cake mix, eggs, oil & oranges together. Grease & flour 2 round cake pans. Bake at 350° for 30 min. Mix pudding (dry) & cool whip together. Add drained pineapple. Add juice if icing is too dry. Let cake cool spread icing on cake. Keep refrigerated.
Heat pineapple until hot. Add jello; beat well and mix (do not boil). Remove from heat; let cool to room temperature. Add cottage cheese; mix well. Refrigerate until soft gelled, then fold in Cool Whip so that mixture is slightly thawed when folded in well. Spoon into clear bowl (should look mounded). Refrigerate.
Mix all of the ingredients together and pour into a greased 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes.
Whip 3 egg whites with baking powder until almost stiff. Slowly add sugar and beat until peaks. Fold in pecans and Ritz. Bake in greased pie pan for 30 minutes at 325°. Cool. At serving time put on strawberries and Cool Whip. Serves 6.
Combine pineapple, milk and lemonade. Fold in whipped topping along with marshmallows. Cover and chill until serving time.
Cook noodles as directed on package. Drain and mix with all other ingredients. Put in 9 x 13 x 2-inch baking dish. Cover with cracker crumbs (Club) or potato chips.
Mash hot peppers to obtain the hot taste. Depending on "hotness" desired, mash a few or all. This will keep in the refrigerator. Some local ladies prefer to add the onions fresh just before serving. Goes well with most everything. (I even think it is used on ice cream.) Yields 1 scant cup.
In heavy saucepan over low heat combine milk, chips and salt. Cook and stir until melted. Remove from heat. Stir in vinegar and cinnamon. Serve warm with apples. Makes 1 3/4 cups. Also good on ice cream.
Soak peas 6 hours, then cook with fresh water 45 minutes. (Optional: Use 1 pound canned black-eyed peas, drained.) After draining black-eyed peas, add all other ingredients except dressing. Toss well, then add dressing. Toss lightly. Chill. Makes about 7 cups.
Soak hickory chips in water several hours or overnight. Place charcoal in bottom of smoker. Start fire and let burn 30 minutes or until briquettes are beginning to gray. Remove hickory chips; save water. Place chips directly on hot coals. Fill water pan with hickory water plus enough to make 6 quarts. Season turkey, inside and out, and place on rack. Cover and cook 10 to 12 hours. Weather conditions will affect your results. This recipe is based on a 50° temperature or higher. Very cold weather will require a longer cooking time.
Blend and cook until thick. Stir constantly. In baked pie shell, sprinkle 1/4 cup sugar and add 1 quart of fresh fruit. Pour glaze over fruit and refrigerate. I like whipped topping on mine.
Mix stuffing with oleo; cook zucchini slightly and drain well. Combine zucchini, half the stuffing mixture, carrots, onion, soup and sour cream. Place in lightly greased baking dish. Sprinkle other half of stuffing mixture over top. Sprinkle with grated cheese. Bake at 350° for 25 minutes.
Bring to a boil and add 1 1/2 pounds of oleo. Enough for 12 chickens.
Chop or grind lamb coarsely, using lean and fat meat in equal portions. Salt accordingly. Cook over medium heat until done. Stir occasionally. May be stored in refrigerator for several weeks.
Cream shortening, vanilla and eggs. Add brown sugar and white sugar, then stir in flour. Mix in M&M's and dip out by teaspoonfuls onto an ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Cook noodles as directed on package. Drain well. Add sugar, raisins, nuts, salt and eggs. Melt butter in baking pan (about 8 x 12-inch). Grease pan; pour rest in noodle mixture. Blend well and spread mixture in baking pan. Sprinkle evenly with cinnamon. Bake in moderate oven at 375° for 55 minutes or until browned. Very good warm or cold. Try with diced apples.
Dice potatoes. Brown salt pork in a 2-quart pot. Add onions, potatoes and chopped clams. Cover with clam juice and water. Bring to a boil and then simmer for about 20 minutes.
Wash chicken and pat dry. Place in shallow bowl. Pour dressing over chicken. Coat well, cover and refrigerate several hours or overnight. Combine remaining ingredients except oil. Coat chicken with flour mixture. Heat oil in large skillet. Fry chicken, turning once about 30 minutes until golden brown. Drain on paper towel and enjoy. Can be doubled for large group.
Mix well. Store in jar with tight fitting lid until needed. Use 1 teaspoon in a cup of hot water. One teaspoon of mix equals 1 calorie.
Measure flour, add baking powder and salt; then add cream, lard and eggs. Make into dough and roll out thin. Cut and let lay on board for 2 hours. Cook in ham broth for 30 minutes.
Mix all ingredients and pour into baking dish. Bake at 350° for 30 minutes.
Cook pasta and drain. Cut up in slices: green pepper, red onion (little onions) and tomatoes. Add to pasta. Sprinkle Salad Supreme, garlic powder and dash of vinegar. Toss. Pour Seven Seas dressing over and mix well. Refrigerate.
Beat eggs and milk lightly with wire whisk or fork. Stir in flour and beat only enough to mix in salt and flour. (Don't worry about lumps.)
Puree tomatoes with tomato paste in blender until smooth. Stir in parsley, oregano and basil; set aside. Break up sausage. Add onion and garlic in skillet. Cook well browned. Pour off fat. Stir 1/2 spaghetti sauce mix into sausage mixture. Spoon sausage mixture into 13 x 9 x 2-inch glass baking dish. Spoon cottage cheese evenly over sausage. Arrange noodles on top. Sprinkle noodles with remaining spaghetti mix. Pour tomato mixture over noodles. Press down until moistened. Cover with foil. Bake at 350° for 1 hour or until noodles are tender. Remove foil. Sprinkle with cheese. Bake 5 minutes more.
Place whole head of cauliflower, stem end down, in an 8-inch glass pie plate. Cover with plastic wrap. Microwave at High for 7 to 8 minutes, or until tender. Mix mayonnaise and prepared and dry mustards in a bowl. Pour mixture over top of cooked cauliflower. Sprinkle with shredded cheese. Microwave at High for 1 minute to melt cheese. Serves 4.
Cream the first 4 ingredients in large bowl. Add salt. Sift flour, baking powder and soda; blend into creamed mixture. Add Raisin Bran, nuts, dates and oatmeal (dough will be crumbly). Shape into balls and place on greased cookie sheet. Flatten with floured fingers. Bake at 350° for 20 to 25 minutes. Cool and remove from sheet. Makes about 2 1/2 or 3 dozen.
Preheat oven to 325°. In small saucepan, combine raspberries and cornstarch; cook and stir until thickened and clear. In medium bowl, beat egg yolks with sweetened milk and food coloring. Pour into crust. Bake for 30 minutes, then spoon raspberry mixture over top. Chill 4 hours, or until set. Spread whipped cream over top and serve. Refrigerate leftovers. Makes 1 pie.
Saute onion, melt cheese, add soup, add cabbage and sprinkle with bread crumbs. Bake at 350° for 30 minutes.
Mix thoroughly shortening, peanut butter, granulated sugar, brown sugar and egg. Blend in flour, soda, baking powder and salt. Cover and chill. Heat oven to 375°. Shape dough in 1-inch balls, roll in sugar and place about 3-inches apart on lightly greased baking sheet. Bake 10 to 12 minutes until set but not hard. Place an unwrapped Hershey's Kiss in center of each cookie. Cool on rack.
Grease the bottom only of a 9 1/4 x 5 1/2 x 2 3/4-inch loaf pan; set aside. Combine all ingredients, except chips and walnuts, in a large mixer bowl. Blend well on medium speed. Stir in chips and nuts. Pour into prepared pan.
Cream the shortening and sugar; add beaten eggs, then hot water. Add flour, salt and soda. Add oatmeal, nuts, vanilla and chocolate chips. Drop by teaspoon on cookie sheet. Bake 10 to 12 minutes at 350°.
In a large skillet, saute onion and corned beef together, breaking up meat as it cooks. Add cabbage and cover. Steam for a few minutes. (Cabbage will have retained some water from having been washed.) Stir occasionally, adding water to prevent sticking, until cabbage is done to your liking. Add margarine, salt and pepper.
Combine in glass bowl for microwave or crock-pot or pan on top of stove. Heat until cream cheese is melted, stirring until blended. Serve with corn chips.
Combine dressings and cheese; mix well. Add remaining ingredients and mix lightly. Chill.
Bake in 8-inch pans either round or square. Prepare cake according to package directions. After cake is completely cooled, slice both cakes horizontally. You should have 4 thin cakes. Ice bottom layer. Spread 1/3 of raspberry preserves over top of icing; leave 1/2-inch of edge. Repeat procedure with 2nd and 3rd. Ice with remaining icing.
Combine cake mix, butter and two eggs.	Blend well. Spread in a well greased 13x9 aluminum pan. Then beat cream cheese (room temperature) until fluffy.	Add 2 eggs, vanilla and confectioners' sugar. Blend well. Pour over cake and sprinkle nuts. Bake at 350° for 30-40 minutes. Take out and sprinkle reserve, 1/2 c. confectioners' sugar while the cake is still hot. Cool before cutting or cake will crumble. Overnight is best before cutting.
Prepare squash, onions and salt and cover with ice for 3 hours. Heat the sugar, vinegar, mustard seed, turmeric and celery seed, then add squash and onions. Bring to a boil, put in jars and seal.
Cream together butter and sugar. Beat in eggs one at a time. Stir in pineapple. Fold in bread, cubed. Pour into greased 1 1/2-quart casserole. Bake, uncovered, 1 hour at 350°. Terrific with ham!
Bring to a boil the water, margarine and salt. Remove from heat. Add the flour; mix well. Add 4 eggs, one at a time. Mix well each time. Spread onto round cookie sheet. Make sides higher than middle. Bake at 400° for 30 minutes. Turn off oven; let set in oven with door open for 15 minutes. Mix the instant pudding, 1 cup milk and the heavy cream. Beat for 3 minutes. Pour onto crust. Microwave the chocolate frosting for 45 seconds; stir, then pour over top. Chill for 2 hours.
Dissolve yeast in warm water. Add flour and cake mix. Mix all together with your hands. Leave in container and cover. Let rise until double in size. Flour surface and pour dough onto it. Knead only enough to make into biscuits. Don't work extra flour into it. Bake at 400° for 20 minutes or until golden brown.
Mix lemon juice and Eagle Brand milk. Add sour cream, cream cheese, nuts, pineapple and fruit salad. Fold in Cool Whip. Spread in pie shells. Refrigerate overnight.
* Frozen, unsugared blueberries or unsugared canned, drained blueberries work nicely too.
Cook and drain the noodles. Add browned hamburger and onion to the remaining ingredients. Stir well. Bake for 30 minutes at 350°, or microwave for 10 minutes.
In the oven: Sprinkle a bit of the onion soup mix in the bottom of a baking dish; rub Kitchen Bouquet and dry spices into brisket. Place brisket in dish and cover with remaining onion soup mix. Cover with plastic wrap and place in refrigerator overnight. Next day, preheat oven to 350°. Remove plastic wrap and cover brisket with foil. Cook brisket 1 1/2 to 2 hours. Let stand for 20 minutes or so; slice and watch it disappear.
Spray 13 x 9-inch baking dish with cooking spray. In medium bowl, combine sour cream, yogurt, soup and chilies and mix well. Spoon 3 tablespoons sour cream mixture down center of each tortilla. Reserve 1/4 cup Cheddar cheese. Add cheese over mixture in each tortilla. Roll and place in baking dish, seam down. Spread remaining sour cream mixture over tortillas. Cover and bake for 25 to 30 minutes in a 350° oven. Remove foil and sprinkle with reserved cheese. Bake, uncovered, 5 minutes. Serve on top of shredded lettuce and chopped tomatoes with 1/2 cup salsa per person. Serves 6.