HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, melt oleo. Stir in flour, salt and pepper. Add chicken broth. Cook and stir constantly until mixture boils. Cook 1 minute. Remove from heat and set aside. In a skillet, brown pork chops in oil. Season to taste with additional salt and pepper if desired. In a greased 9 x 13 x 2-inch baking dish, layer potatoes and onion. Pour broth over the potatoes and onion. Place pork chops on top. Cover and bake at 350° for 1 hour. Uncover and bake 1/2 hour longer or until potatoes are tender.
Mix well. Cook over medium heat in heavy saucepan. Stirring constantly until thick. Pour in baked pie shell. Add meringue and brown.
Combine all ingredients; pour into pie shell. Bake for 30 minutes at 350°.
Blend the ground beef with the egg, salt and pepper. Cut green onions into 1/2-inch lengths and set aside.
Mix dry ingredients together. Add oil, milk and molasses and mix well. Put in a 13 x 9-inch pan and bake at 350° for 60 to 70 minutes until toothpick comes out clean.
Mix pudding with milk; add remaining ingredients and spread into 13 x 9-inch pan. Chill overnight. Serves 12 or more.
Place drained pineapple in baking dish. Mix juice, flour and cheese. Stir into pineapple. Melt margarine. Add crushed Ritz crackers to margarine. Spread over mixture. Bake at 350° for 15 minutes. Particularly good with baked ham.
Melt drops in microwave and stir in peanut butter. Add nuts if desired. Pour in dish and let set a few minutes.
Cream cheese and butter. Add other ingredients gradually. Roll into logs. Wrap in wax paper and refrigerate or freeze. Slice roll and bake 20 minutes at 350°.
Wash all pumpkin off seeds. Put enough salt in small pan to cover bottom; add seeds and enough water to float the seeds. Cook on medium-high until water is almost evaporated. Lay out in single layer on cookie sheet and bake at 350° until dried. Store in airtight container.
Heat oven to 350°. Grease a 13 x 9 x 2-inch pan. In large bowl, stir flour, sugar and cocoa. Cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Reserve 1 1/2 cups chocolate chips and the nuts. Reserve 1 1/2 cups of mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes. Pour condensed milk evenly over hot crust; top with 1 1/2 cups toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top. Bake 25 to 30 minutes or until golden brown. Sprinkle remaining 1/4 cup toffee bits. Cool completely, then cut into bars.
Beat together sugar and butter until fluffy. Add eggs and milk, beating well. Beat in flour, cornmeal, lemon juice and rind. Pour in pie shell and bake at 325° for 30 to 40 minutes until custard is set.
In a double boiler, combine caramels and 1/3 cup milk. Melt. Set aside. Grease and flour pan. Mix cake mix, butter, 1/3 cup milk and nuts. Press 1/2 dough in pan. Bake at 350° for 6 minutes. Sprinkle with chocolate chips over dough; then spread over with caramel mix. Crumble rest of dough on caramel. Cool slightly and then refrigerate at least 30 minutes.
Grease and flour a 9 x 13-inch pan. Spread nuts and coconut over bottom of pan. Prepare cake by directions on box. Spread cake batter over nuts and coconut. Mix cream cheese, margarine and sugar; spoon over mixture. Bake at 300° for 1 hour or until done.
Soften cheese. Add other ingredients. Mold and chill several hours. Much better flavor if chilled overnight or longer.
In a quart casserole, combine carrots and orange juice. Cover. Microwave on High for 3 minutes. Stir in remaining ingredients. Re-cover. Microwave on High for 2 to 4 minutes or until carrots are tender-crisp. Let stand 2 minutes.
Sprinkle roast with meat tenderizer and garlic salt. Combine sugar, vinegar, oil, soy sauce and Worcestershire sauce in glass baking dish. Put roast in baking dish; cover and refrigerate 24 hours. Turn roast and wait another 24 hours. Grill on low for about 1 hour.
Combine hash browns, sour cream, soup, cheese, minced onions and ham in a large bowl. Pour into a 9 x 12-inch pan. Mix corn flakes and butter. Put over potatoes. Bake at 350° for 60 to 70 minutes.
Brown together beef and onions. Cook noodles as directed on package. Spray large, deep pan with nonstick spray. Add cooked beef and onions to sauce. Layer into pan, some sauce, 1/2 noodles, cottage cheese, noodles and sauce. Top with Mozzarella cheese. Bake at 350° for 20 minutes.
Spray large crock-pot with cooking spray. Put pinto beans into pot and cover with water. Add 1 can of soup, roast, second can of soup, tomatoes, green chilies, cumin, garlic and oregano. Cook on low heat 16 to 20 hours. Serve with rice and tortillas, if desired. Makes 8 servings.
Place liquids in percolator. Put sugar and spices in basket of percolator. Perk 10 to 12 minutes. Serve while hot. Yields 12 servings.
Mix together well, then add 1/2 cup of wine vinegar. Shake well before each serving.
Remove stems and caps from mushrooms. Mix crab meat, egg, bread or cracker crumbs, dash of salt, garlic salt to taste and Parmesan cheese together. Stuff mushrooms. Bake in oven at 400° for 10 minutes. Cover with Mozzarella cheese. Bake again until cheese turns golden brown. Serve.
Melt butter. Stir sugar, butter and shortening together. Add vanilla, egg and flour. Drop by teaspoon on ungreased cookie sheet. Bake at 400° until bottom of cookies are brown.
Cream butter and sugar until light and fluffy. Add flour, salt and vanilla; mix well. Stir in Raisin Bran. Drop by level tablespoonfuls onto ungreased cookie sheets. Flatten with tines of fork. Bake at 375° for approximately 15 minutes or until lightly brown. Remove from cookie sheet and cool on a wire rack. Yield: 3 dozen, about 2 inches in diameter.
Mix all ingredients. Marinate chicken with sauce several hours or overnight. Bake in open casserole at 350° for 2 to 3 hours or until sauce thickens.
Melt the caramels and milk. When melted, stir in pecans. Drop by teaspoons on waxed paper and let cool. Melt dipping chocolate. Dip caramel clusters in chocolate and return to waxed paper to cool.
Combine all ingredients and put in blender. Blend at low speed 3 minutes. Pour into a 9-inch greased pie pan. Let stand 5 minutes. Bake at 350° for 40 to 50 minutes.
Beat together butter, shortening, oil and sugar until creamy. Add eggs, one at a time. Alternate adding flour and baking powder with milk. Mix well and add vanilla. Bake at 350° for 1 hour.
Add yeast in milk with sugar, let rise. Add flour and salt. Add more flour if needed. Dice toast and mix in. Work well again and cover (auto bread maker set in "Manual Mode" may be used to here). Let rise until double in size. Form dumplings with hands about size of tennis balls. Make smooth. Rise again. Fill pot of water 1/4 full, bring to boil, add dumplings and let cook, covered, 20 minutes.
Mix yogurt with cornstarch until smooth. Add horseradish and vinegar. Cook in top of a double boiler until slightly thickened. Serve over or with broccoli or other vegetables.
Mix ingredients and bake in 9 x 13 x 2-inch pan for 45 minutes at 350°.
Saute first four ingredients in oil until rice is brown. Add remaining ingredients and cook until rice is tender. Can be made in casserole. If so, sprinkle with Provolone cheese and bake at 400° until cheese is brown and bubbly. Serves 6.
Put potatoes in pie crust topped with salt, pepper and butter. Then put oysters and juice in. Top with crust. Bake at 375° until crust is lightly brown.
Saute onion in olive oil. Add all ingredients, except pasta. Cook pasta; cool and add to soup.
Mix well hamburger, egg, 1/2 can onion soup, salt, pepper, curry powder, garlic and bread; make a loaf.
Cream first 5 ingredients. Add remainder of ingredients and bake at 375° for 10 to 12 minutes.
Scrape and slice carrots. Cook until tender in boiling water. Melt butter in heavy skillet. Add lemon juice and brown sugar. Heat, stirring, until like syrup. Add drain carrots. Stir to coat and stir in parsley. Serves 6.
Combine all ingredients, except cheese, in a 1 1/2-quart casserole dish. Bake in 350° oven for 30 minutes. Remove from oven, stir and top with cheese. Bake 5 to 10 minutes or until cheese melts. Serves 4.
Mix flour and salt. Take out 1/2 cup and mix with the water; set aside.
Mix together butter, powdered sugar and peanut butter. Roll into small balls. Freeze. Then dip in paraffin and German sweet chocolate that has been melted together. Dip balls and place on wax paper. Cool and store in refrigerator.
Cut sausage in small pieces. Chop onion fine. Mix meat and onion together and fry until done. Add water to cover and cook 10 minutes. Cut potatoes into quarters. Add to meat and season. Cover and cook until potatoes are done. Make a paste of flour and milk. Add to mixture and cook until thick.
Sprinkle yeast over water. When dissolved, mix with other ingredients. Store in a greased covered bowl overnight in refrigerator. When ready to use, roll out the desired amount. Cut into biscuits. Bake at 425° for 10 minutes or until done.
Preheat oven to 425°. Grease a 2-quart baking dish. Cook ground beef and onion in a large skillet. Drain. Put back in skillet and add mushrooms, catsup, Worcestershire sauce and 2 tablespoons Bisquick. Mix well and set aside.
Saute garlic, shallot and crushed red pepper in butter in a Dutch oven for 2 minutes. Ad milk, whipping cream, salt and pepper, stirring well. Add sliced potatoes. Bring mixture to boil over medium heat, stirring occasionally. Spoon mixture into a lightly greased 12 x 8 x 2-inch baking dish. Sprinkle with cheeses. Bake at 350° for 45 minutes or until bubbly and golden brown. Let stand 30 minutes before serving.
Cook together until about 5 tablespoons liquid remains the raisins and water. Drain, reserving the liquid. Preheat oven to 375°. Mix together thoroughly the shortening, sugar and eggs. Stir in the cooled raisin liquid and vanilla. Sift together and stir in flour, soda and salt. Stir in oats and the raisins. Drop by teaspoonful about 2 inches apart onto lightly greased cookie sheet. Bake 10 to 12 minutes in quick moderate oven (375°). Makes about 4 to 5 dozen cookies 2 inches in diameter.
Combine rice, milk, honey and 1/4 teaspoon salt in a saucepan. Cook over medium heat about 30 minutes or until thickened, stirring often. Add vanilla and 1 tablespoon butter. Portion into serving dishes. Blend sugar, cornstarch, cinnamon, 1/4 teaspoon salt and peaches with the syrup. Bring to a boil, reduce heat and simmer 2 to 3 minutes, or until thickened. Remove from heat. Add remaining butter and brandy. Spoon over rice pudding. Sprinkle with roasted almonds. Serve warm or cold, topped with the cream. Makes 6 servings.
Mix all ingredients. Put into well-greased 8 x 8-inch pan. Let rise for 45 minutes. Bake at 350° for 45 to 60 minutes.
Cream butter. Add enough confectioners sugar to butter to make it stiff enough to handle. Add coloring and flavor of your choice. Mold to any shape desired.
Mix hamburger with rice, onion, eggs, salt and pepper. Put hamburger mixture into mangos. Pour tomato soup into big pan and put mangos into soup mixture. Let come to a boil. Simmer for around an hour and a half.
Combine all first 4 ingredients in a 2-quart pitcher. Stir to dissolve sugar. Add 1 cup fresh berries. Cover and chill overnight. Serve over ice, garnished with lemon, lime slices or mint sprig and berries.
Brown hamburger. Add tomatoes and potatoes, carrots, onion, rice, salt, pepper and water. Bring to boil. Lower heat and simmer 1 hour.
Cook sugar in 1 cup of water; boil for 5 minutes. Add cranberries and cook until berries pop and until thickened consistency. Remove from heat and add crushed pineapple; mix well. If desired, chopped nuts can be added. Chill and serve.
Saute onion in butter. Add everything else except crumbs; mix well. (Optional: Can add a little garlic salt, dill weed, salt and pepper at this point.) Put mixture in a 9 x 13-inch pan; flatten it down. Top with a thick layer of bread crumbs. Bake at 350° for 30 to 40 minutes.
Bring first two ingredients to make syrup. Cool. Add last four ingredients. Mix together and freeze. Remove from freezer 1/2 hour before serving.
Blend in blender until thick and frothy. Garnish with a sprinkling of cinnamon.
Mix all ingredients with electric mixer. Pour into unbaked pie shell. Bake for 45 minutes at 325°.
Mix lettuce, tomatoes, onion, beans and cheese together. Before serving, pour dressing on and add Doritos. Toss.
Unthaw frozen broccoli. Pour Jiffy cornbread mix in a bowl. Add eggs, onion, cottage cheese and salt. Melt margarine in a 9 x 12-inch pan. Pour mix in the pan and stir so the margarine will evenly be in mix. Bake at 400° for 35 to 40 minutes or until brown on top.
Combine shortening, sugar and maple syrup. Stir in eggs. Add vanilla. Sift flour with baking powder and salt. Add to batter. Stir in oatmeal. Pour into greased 9 x 13-inch pan. Bake in a 350° oven about 35 minutes. Cut into squares while warm.
Saute onion. Blend flour and seasoning. Add water. Stir in vegetables. Cover and simmer 20 minutes. Add remaining ingredients. Stir until cheese is melted. Garnish with shredded cheese.
Beat egg white until stiff peaks begin to form. Add brown sugar and pecans. Fold together. Drop by teaspoonfuls onto greased baking sheet. Bake at 175° to 200° (ovens vary) for 1 hour.
Combine sugar, corn syrup and margarine. Cook on low to medium heat until hot to touch and margarine melts. Remove from heat and very slowly pour mixture into beaten eggs, stirring constantly as you pour. Add pecans or walnuts and vanilla. Bake in a 350° oven for 35 to 45 minutes or until pie is not shaky in the center.
Crust: Combine graham cracker crumbs, 4 tablespoons sugar and margarine. Mix well and form a crust on the bottom only of a spring-form pan.
Heat milk, butter and sugar to warm stage. Add lemon rind, nutmeg and beaten eggs, yeast (dissolved in a small amount of warm water), salt and flour. Let rise once. Roll out dough as for cinnamon rolls. Spread with butter, sugar and cinnamon. Roll up as for jelly roll. Cut in 1/2-inch sections. Lay sections in sugar and cinnamon mixture on a wax paper and roll very thin with a rolling pin. They will be real flat. Bake at once in a 350° oven for 15 minutes or until golden brown.
Saute onion and celery, stirring in mushrooms when tender. Set aside. Cook turnip greens according to directions on package. Combine turnip greens and lemon peel into food processor and combine until smooth. In top of double boiler, combine sauteed vegetables, pureed turnip greens, soup, cheese, hot sauce and Worcestershire sauce, stirring frequently, until well blended and hot. Serve hot with miniature cornbread muffins.
Combine potatoes, ham, cheese, mayonnaise, egg, mustard and pepper. Mix well. Add enough flour to stiffen. Chill. Shape into 1-inch balls. Roll in cornflakes. Place on a greased cookie sheet. Bake at 350° for 30 minutes. Yields 6 dozen.
Cream together shortening, peanut butter, sugar and brown sugar. Add egg, milk and vanilla and mix thoroughly. Add dry ingredients. Form into small balls and place on ungreased cookie sheet. Bake for 8 minutes at 375°. Remove from oven and place solid milk chocolate kiss on top of each cookie. Press down so that the cookie cracks around edge. Return to oven and bake for 1 to 2 minutes longer.
Boil eggs; cool and peel. Dice eggs into medium size bowl. Add all ingredients and mix well. Cool in refrigerator about an hour before serving. Serve on bread with lettuce, tomato and a slice of cheese.
Mix all ingredients. Float strawberries and lemon slices. This recipe is also good with vodka.
Mix cream cheese and blend in pineapple; add jello when cool. Add pecans and and chill well.
Filling: Combine raisins, currants, dates or fruit bits, the nuts, brown sugar and cinnamon; set aside.
When sweet potatoes are cool, peel and cut lengthwise in slices about 1/2-inch thick. In a buttered 2-quart casserole, alternate potatoes, apples, raisins and brown sugar and seasonings. Cover and bake for 50 minutes at 350°.
Cook beef with onions; drain fat. Lower heat on stove and place meat back on stove. Add cream of mushroom and cream of chicken soup; stir well. Season to taste with pepper, salt, seasoned salt and garlic powder; stir well and cook for 10 minutes or until bubbly hot. Add diced green chilies (or 2 small jalapenos, diced, for a hotter flavor). Layer a casserole dish with chips; place meat mixture on top. Layer top with chips and then cover with grated cheese. Microwave for 10 minutes or until cheese melts.
Combine eggs, mayonnaise, milk and cornstarch. Add to beef, cheese and onions. Prebake pie shells for 5 minutes; let cool. Fill each and bake at 350° for 35 minutes or until center of pie is set. Based on this recipe it yields 8 slices per pie.
Cream sugar and shortening; add eggs and beat well. Add sifted dry ingredients until dough is stiff. Roll in wax paper and chill. Slice and bake on an ungreased cookie sheet at 400° for 10 minutes.
Heat corn, milk, onion flakes, salt and pepper on top of stove. Before serving, sprinkle browned bacon bits on top; grated cheese is also delicious with this dish. Serve with soda crackers or garlic bread.
Mix all ingredients in large bowl until a doughy mixture. Roll into balls approximately the size of a quarter to a half dollar. Place on cookie sheet and put into oven preheated to 350°. Cook 10 to 15 minutes until golden brown.
Cream margarine and sugar; add beaten eggs. Grind orange and raisins; add to mixture. Add dry ingredients and milk alternately. Bake at 350°. Pour juice of orange and 1/2 cup brown sugar over cake.
Sift flour and baking powder. Beat whole eggs and sugar until very light and thick. Add vanilla. Add flour to this mixture, 1/2 cup at a time. Bring milk and margarine to a boil and add directly to dough. Dough will be runny. Bake at 350° for 20 to 25 minutes in sheet cake pan.
In greased casserole, put layer of spinach, mushroom, cheese and white sauce; repeat. Sprinkle stuffing mix over it and pour melted butter over all. Bake at 375° until bubbly and crumbs are brown.
Cook spinach and drain thoroughly. Combine spinach with cottage cheese, salt, Parmesan cheese and eggs and blend thoroughly. Pour into a greased shallow casserole or 7 x 11-inch baking pan. Bake at 350° for 30 to 40 minutes.
Cut off beet tops, leaving 2 inches of stems. Clean well; place in pot and cover with boiling water. Cook until tender. Slip off the outer skins and dice. Strain and save 1 cup of the water in which the beets were cooked. Add sugar, vinegar and butter. Thicken with 1 tablespoon of cornstarch; cook to the consistency of cream. Add the diced beets and salt and pepper to taste. Heat. (Delicious if you like beets.)
You will need a 5-quart bowl. Mix bran and eggs. Let stand for 5 minutes. Stir in remaining ingredients. Spoon into a 9 x 13-inch pan that's lightly greased. Bake at 325° for 1 hour.
Sift meal and flour together in bowl. Mix in other ingredients. Melt the 1/4 cup shortening in bread pan. Pour mixture in greased pan. Bake in oven at 350° for 30 minutes. Serves 6 to 8.
Spread cream cheese on bottom of casserole. Mash beans and spread over cream cheese. Cover with layer of green chilies. Put cheese over all and bake at 350° for 20 minutes. Serve with tortilla chips.
Dissolve jello in hot water. Add cold water and lemon juice. Chill until partly thickened. Fold in pineapple, bananas and marshmallows. Pour into 9 x 12 x 2-inch pan. Chill until firm, then spread on topping and grated cheese.
Sift flour with salt and baking powder twice. Beat egg yolks with sugar. Add milk and butter. Beat well. Add flour mixture and beat until flour is moistened. Fold in egg whites. Bake in preheated waffle iron. Makes 4 or 5 waffles.
In a large skillet, saute potatoes, ham and onion for 10 minutes or until potatoes are tender. In a small bowl, beat eggs, salt and pepper. Add to the skillet; cook, stirring occasionally, until eggs are set. Remove from heat and gently stir in the cheese. Spoon onto a serving platter. Sprinkle with chives. You may use your own hash brown potatoes. Yield: 4 servings.
Cream together sugar and liquid sweetener. Add eggs and mix after each addition. Mix all dry ingredients together, add to mixture. Add mashed persimmons and crushed pineapple. Bake at 350° for 1 hour in loaf pan sprayed with nonstick spray.
Mix Worcestershire sauce and catsup; spread on top of steak. Add dots of butter. Bake in a preheated 500° oven for 30 minutes.
Mix first 5 ingredients together. Top with grated cheese. Cook in 350° oven for 30 minutes.
In a large pan, cook ground beef until done; drain off grease. Add water, potatoes, salt and pepper, then cook until potatoes are done. Add green beans with water and onion on top of beans and then cabbage, chopped on top of everything else. Let cook until cabbage is steamed. Serve with hot rolls and butter.
In 8-inch skillet over medium heat, in hot oil, fry tortillas one at a time for 2 to 3 seconds on each side. Drain on paper towels. Spoon about 2 tablespoons of the hot oil into 10-inch skillet and cook onion and garlic over medium heat until tender. Stir in soup, meat, water, cumin and hot sauce. Heat through. Spoon about 1/3 cup soup mixture onto each tortilla and then roll it up. Arrange filled tortillas in 12 x 8-inch baking dish. Pour taco sauce evenly over enchiladas and sprinkle with cheese. Cover with foil. Bake at 350° for 25 minutes. Uncover and bake 5 minutes more.
Combine sugar, margarine and milk. Bring to a boil. Stir over medium heat to 238° or soft ball stage.
Half fill punch bowl with ginger ale. Add scoops of sherbet to fill the bowl.
Spread softened cream cheese in a pie dish. Top with 1 can Hormel chili. Top with shredded cheese.
Combine all other ingredients, beat until smooth. Add cabbage and carrots; mix well. Cover and refrigerate at least 2 hours. Be sure slaw sets full 2 hours in refrigerator before serving for full flavor.
Mix together and put in pastry bag. Squeeze on cookie sheet. Bake at 375° until brown.
Mix first 3 ingredients and let set for 1 hour in refrigerator. Mix remaining ingredients with dressing and let set in refrigerator for 1/2 hour.
Layer 1 large package dried beef in 10	x 15-inch pan. Wrap chicken in Sizzlean bacon (remove chicken	skin).	Layer chicken on top of beef. Pour over 1 can cream of chicken, celery or mushroom soup and sour cream. Bake 3 hours at 275° or 2 1/2 hours at 325°, uncovered.
Mix together	in a large bowl. Salt and	pepper. Sprinkle crushed potato chips on top and bake in a 9 x 13-inch pan for 1 hour at 375°. Can be made ahead and frozen.
Saute green pepper and onion in butter until browned. Add flour and stir. Add milk; stir until smooth and thickened. Add salt and pepper. Place potatoes in buttered casserole dish. Pour sauce mixture over potatoes; mix slightly. Sprinkle with cheese. Bake at 400° for 25 to 30 minutes.
Blend chili sauce, lemon juice, salt, pepper, horseradish and Tabasco sauce. Fold in sour cream. Add shrimp (broken in pieces). Cover and chill. Use as a dip or spread.
Cream butter, sugar and brown sugar. Add eggs, lemon juice and vanilla. Sift cinnamon, baking soda and flour together. Hand knead dry ingredients into creamed mixture. Add nuts or chocolate chips. Roll dough into a 1 1/2-inch diameter log. Wrap in waxed paper. Refrigerate until dough is firm enough to slice or freeze for future use. Slice and bake at 400° for 10 minutes.
Slice cucumbers and onions. Salt and let stand 1 hour. Rinse and drain well. Mix vinegar, sugar and spices. Bring mixture to a boil. Pour over cucumbers. Bring to a boil again. Jar and seal.
Clean and separate cauliflower and broccoli into flowerets. Combine all ingredients except bacon. After all ingredients have been mixed, crumble bacon over top.
Mix well. Divide dough; add red food coloring to 1/2 of dough and twist dough in two parts to make candy cane cookies. Bake at 350° for about 8 to 10 minutes.