HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat chops with mixture of flour, salt and pepper. Brown on both sides in shortening. Place in baking pan. Combine soup, 3/4 cup of water, ginger and rosemary and pour over chops. Sprinkle with half the onions. Cover and bake at 350° for 50 minutes or until meat is tender. Uncover and sprinkle with remaining onions and bake for 10 minutes. Remove meat; blend sour cream into sauce. Heat and use this for gravy. Good served with rice or noodles.
Brown ground beef. Add remaining ingredients. Bring to a boil, then simmer gently for 30 minutes. Yield: 8 to 10 servings.
Cream shortening and sugars. Add milk and eggs. Add dry ingredients. Drop by spoonfuls on ungreased cookie sheet Bake at 350° for 10 to 12 minutes.
Wrap chicken breasts with bacon and chipped beef. Place in greased baking dish. Mix soup, sour cream and cooking sherry. Pour over chicken. Refrigerate for a few hours. Bake uncovered in 275° oven for 3 hours.
Mix all ingredients together. Pour into buttered baking dish. Cover with crushed Cheez-Its. Bake at 350° to 400° about 20 minutes.
Saute onion and pepper with meat and brown. Add tomato sauce, sugar, garlic powder, salt and pepper. Cook 15 minutes. Mix green onions with cheese and sour cream, using a mixer. Layer the cooked noodles and cheese mixture, then top with the tomato sauce mixture. Put grated cheese on top and bake until cheese melts and casserole is hot.
Cream shortening, butter and sugar. Add eggs one at a time and continue mixing until light. Measure dry ingredients into a small mixing bowl and mix together. Combine 2 teaspoons cinnamon and 2 tablespoons sugar. Roll dough into balls. Roll balls in cinnamon. Place on greased pan. Bake 8 to 10 minutes at 400°.
Mix up basic dough; it's scrumptious. Roll out and cut into shapes to make Vanilla Sugar Cookies. Before baking, decorate with cinnamon hearts, jimmies and gumdrops.
Beat egg yolk; add buttermilk, sugar and butter. Mix well before putting in flour. Add 2 teaspoons sweet milk. Add lemon flavor. Pour in pie shell. Bake at 350° for 30 minutes.
Melt butter. Mix in sugar and syrup, then add eggs and vanilla. Add pecans. Put in pie shell. Bake at 350° for 35 to 40 minutes. Serves 8.
Brown and drain beef. Add tomato sauce and season to taste with salt and pepper. Cook egg noodles according to directions. Mix 3/4 of sour cream and 3/4 of cream cheese until smooth.
Mix salt and pepper with flour; roll strips of beef in mixture, brown in fat and remove from skillet. Add beef stock, tomato juice, mustard and Worcestershire sauce. Bring to a boil; add meat. Simmer, covered, until meat is almost tender. Add sour cream and continue simmering, uncovered, until meat is tender. Serve over rice or noodles.
Prepare cake mix as directed on the box. Bake two cake layers. While the layers are cooling, prepare the pudding as directed on the box. Put one layer of cake in the bottom of a trifle dish. Top cake with the vanilla pudding. Put 2/3 of the strawberries on top of the pudding. Add the 2nd layer of cake. Put the Cool Whip on top of the cake. Top the Cool Whip with the remaining strawberries.
Mix all ingredients and put in a pan greased with butter. Bake at 325° until golden brown.
Put mixture in saucepan over low heat and bring to a boil. Remove from heat and add Rice Krispies and vanilla. Form into balls and roll in flaked coconut. Refrigerate cookies.
Cut butter into flour until mixture resembles coarse meal; stir 1/2 cup pecans into flour mixture. Press pecan mixture into a 13 x 9 x 2-inch baking pan. Bake at 350° for 15 minutes.
Mix cheese, onion, sour cream and soup. Mix potatoes with cheese mixture and put in casserole dish. Sprinkle crushed corn flakes over the top. Put melted butter over corn flakes and bake at 350° for approximately 45 minutes.
Cook first 5 ingredients over slow fire until sugar melts. Add pecans and boil 3 to 5 minutes. Beat until creamy. Drop on waxed paper from teaspoon and cool.
Cook spinach according to microwave directions. Drain. Cut cheese in chunks. Combine with the rest of the ingredients. Stir. Bake at 350° for 1 hour. Stir once during the baking time. Serves 10 to 12 people.
Crush the entire package of crackers and mix with melted margarine. Press half of this mixture in a 1-quart casserole dish. Mix the remaining ingredients together and pour over cracker mixture in casserole. Place remaining cracker mixture over this and bake at 375° for about 30 minutes or until bubbly. Yields 6 to 8 servings.
Combine all ingredients in a 5-quart casserole. Cook, covered, at 250° for 5 hours. After 3 1/2 hours of cooking, stir well; continue cooking.
Combine vegetables, mushroom soup, mayonnaise and onion. Pour into 2-quart casserole dish, top with crumbled crackers. Bake at 350° for 20 or 30 minutes or until casserole is bubbly and brown.
Cream sugar and butter. Add beaten eggs and syrup. Mix well. Add pecans. Fold in pecans. Pour into 9-inch baked pie shell. Bake 35 minutes at 350°.
Melt butter or margarine in large skillet over medium heat; add mushrooms and onion and saute until tender, about 5 to 7 minutes. Sprinkle flour, salt, pepper and nutmeg over vegetables; stir to blend well. Place in 5-quart slow cooker. Using wire whisk, beat in water, cream or half-and-half, sour cream and chicken broth. Cook covered, on LOW for 4 hours. Turn setting to HIGH; cook 1 hour longer, stirring occasionally. Stir in parsley and serve.
Mix ingredients together and pour into baking dish. Bake at 350° until firm (30 to 40 minutes).
Mix butter and sugar in large bowl. Add egg and beat well. Add remaining ingredients and mix well. Drop dough from spoon onto greased baking pan. Bake at 350 degrees for 15 minutes or until lightly brown. Makes 3 dozen cookies.
In a medium mixing bowl, stir together flour, sugar and baking powder. Cut in margarine or butter until the mixture resembles coarse crumbs. In another mixing bowl, beat egg slightly with a fork; stir in milk and vanilla. Add milk mixture to flour mixture; mix well.
Peel potatoes and dice into 1/2 to 1-inch cubes. Dice bacon and chop onion. Fry bacon and onion until crisp. Drain off grease. Bring water and bouillon to a boil. Add potatoes, bacon and onion. Cook until the potatoes are done. Serve with breadsticks or crescent rolls. (I like to mash the potatoes once they are in my bowl.)
Bake cake as directed on box, making two layers. Let cool. Mash bananas and put 1/2 between the two layers and remaining 1/2 on top. Top with Cool Whip. Best if able to set in refrigerator overnight. This cake also can be frozen and used at a later date.
Boil chicken breasts until tender. Cook rice. Put into bottom of casserole dish. Place chicken over rice. Cover with choice of soup. Cover with foil and bake at 350° until soup has baked into chicken and rice. Punch holes in foil for steam to escape. Cool a few minutes.
Combine all ingredients. Bake at 350° for 40 minutes. Makes a 2-quart casserole.
Prepare the batter with wire whisk. Wash shrimp and devein. Immerse shrimp in batter and drop into heated oil. Turning them with a slotted spoon, deep fry about 2 to 3 minutes, until golden. Transfer shrimp to paper towels to drain.
Cook broccoli according to package directions. Drain well. Arrange broccoli in a single layer in a 12 x 8 x 2-inch baking dish. Top with turkey. Combine soup and milk. Stir well. Pour soup mixture over turkey. Arrange cheese slices over casserole. Sprinkle with onion rings. Bake at 350° for 30 minutes or until bubbly.
Cream eggs, sugar and shortening until smooth. Add mashed bananas. Mix together dry ingredients and add alternately with sour milk and vanilla. Add nuts. Bake at 350° in a 13 x 9-inch pan for about 45 minutes. Bake cupcakes for 20 to 25 minutes.
Mix cake according to directions on box but use milk instead of water. Bake in 13 x 9 x 2-inch pan. Bring to boil crushed pineapple and sugar. When cake is done, punch holes in it and pour pineapple mixture over cake. Let set for a while.
Press two biscuits together and roll them out thin as you can. Spread 1/4 stick butter on baking pan. Preheat oven to 325°. Put 3 tablespoons fried apples on one half of the biscuits, fold the other half over the apples and press the other side down, using a fork. Put in oven and bake 20 to 25 minutes. When the bottom of the turnovers are brown, brush with butter on top and turn them over and bake until brown.
Preheat oven to 325°. Combine chocolate chips and 1/2 cup sugar in medium bowl. Microwave until chips melt and mixture is smooth. Set aside. Combine crumbs, 2 tablespoons sugar and butter in a small bowl; mix well. Pat firmly into a 9-inch spring-form pan, covering bottom and 1 inch up sides.
Drain juice from cherries and pineapple into saucepan and heat to boiling. Add jello, both flavors, and stir until dissolved. Add Coca-Cola. Chill until starts to gel. Add all of fruit and cup of pecans. Refrigerate until firm.
Place ground beef in 2 quart casserole. Cover and microwave on High 6 to 8 minutes. Stir halfway through cooking. Drain all grease. Add tomato sauce, paste, water, soup mix, seasonings and sugar. Cover and microwave on High 6 to 8 minutes. Stir halfway through cooking. Microwave on Low (30%) for 10 minutes to blend flavors. Cook noodles according to directions. Rinse noodles in cold water. Place alternate layers of noodles, cottage cheese, sauce and Mozzarella in large ceramic or Corning Ware dish, ending with sauce. Sprinkle with Parmesan cheese. Bake at 350° for 40 to 45 minutes. Let stand 10 minutes or microwave on High for 10 to 12 minutes. Let stand 5 to 10 minutes.
Add boiling water to gelatin dessert. Stir until dissolved. Add pineapple juice and Sprite. Chill until medium stiff. Whip with mixer until foamy. Gradually whip the whipped topping into the jello mixture. Fold in pineapple. Pour into mold. Chill until set.
Combine flour and sugar and cut in butter until like coarse bread crumbs. Stir in pecans. Press this crust into bottom of a 9 x 9-inch pan. Bake at 350° for 15 minutes.
Put yeast in lukewarm water; scald milk. Add sugar, salt and shortening; cool to lukewarm. Add 2 cups flour; beat well. Add eggs and yeast to milk and blend well; add remaining flour to make soft dough. Turn out on lightly floured board and knead. Shape rolls in greased baking pans. Brush top with butter. Cover and let rise in warm place until double in bulk, 1 to 2 hours. Bake in hot 425° oven for 12 to 15 minutes. This makes good cinnamon rolls.
Soak beans in water overnight. Add salt and cook beans until soft. In a mortar, mash the garlic; add to it the cumin, oregano and vinegar.
Rinse chicken and cut into 1-inch strips. Combine oil, lemon juice, Worcestershire sauce, cheese, parsley flakes, oregano, garlic powder, salt and pepper in bowl. Mix well. Let marinate in refrigerator a couple hours or overnight. Drain, reserving marinade. Place chicken in shallow pan. Broil 8 inches from heat until cooked thoroughly, turning once. Heat reserved marinade to serving temperature in saucepan. Pour over chicken in serving dish. Yield: 4 servings.
Sift together flour, salt and baking powder. Add egg and milk. Beat until smooth. Pour batter into hot oil and fry until golden, turning only once. Drain. Sprinkle with powdered sugar.
Mix together first 7 ingredients. Pour into small casserole dish. Slice eggs on top. Pour cream of mushroom soup on top. Sprinkle lightly with bread crumbs. Bake at 375° for 20 minutes.
Drain all fruit; mix together. Add sour cream; mix well. Add pecans and coconut; mix in, then add marshmallows. Refrigerate 1 hour before serving. Serve cold.
Preheat oven to 200°. Line 2 large cookie sheets with foil. In small bowl with mixer at high speed beat egg whites, cream of tartar and salt until soft peaks form. Beating at high speed gradually beat in sugar 2 tablespoons at a time, beating well after each addition until sugar is completely dissolved. Add vanilla and continue beating at high speed until meringue stands stiff. Spoon meringue into decorating bag using medium writing tip. For each cookie pipe some meringue onto foil in a continuous upward spiral and 1-inch high. Space cookies about 1-inch apart. Bake for 1 hour and 15 minutes. Cool cookie sheets on wire rack. Remove carefully.
Melt butter in pan. Add peaches. Combine remainder of ingredients in bowl. Add to pan. Bake at 350° for 30 minutes.
Mix cocoa and sugar in saucepan. Stir in milk. Add margarine. Place on moderate heat and stir until it reaches a full boil. Boil 1 1/2 minutes. Remove from heat. Stir in oats, peanut butter and vanilla. Stir until well blended. Spoon onto wax paper. Let cool.
Place salt, sugar, flour and spices in sieve; sift. Stir soda into milk and add. Add molasses and lard. Add egg last. Bake at 350° for 20 minutes. Makes 18 buns.
Oil a cookie sheet. Line with foil. Oil the foil. Line with graham crackers. Melt margarine and add brown sugar. Let boil for 2 minutes. Pour over graham crackers. Bake at 350° for 7 minutes. Sprinkle chocolate chips on top. Spread. Add pecans on top. Refrigerate until completely cooled. Peel the foil off and break into pieces.
Bring to boil butter, brown sugar, salt and Karo; boil 5 minutes (stirring constantly!). Take off heat and add soda and vanilla. Pour over popcorn and nuts which you have in large, shallow pan.
Bake the cake in a 9 x 13-inch pan or dish, as directed. When cake is done, poke holes in cake across top. Pour sweetened condensed milk on top and spread butterscotch topping over it. Chill cake. Spread whipped topping on top of cake and sprinkle crushed Butterfingers over top of whipped topping.
Put sugar, milk, butter and cocoa in a saucepan. Bring to a full boil. Cook 1 minute (slightly more in humid weather), stirring often. Add vanilla. Pour over oats and peanut butter quickly. Stir well. Drop by teaspoonfuls on waxed paper. Let stand 30 minutes. If they won't harden they can be refrigerated and served cold.
Butter a casserole dish, then place corned beef (regular or low-fat) in bottom of dish. Add sauerkraut, Swiss cheese, Thousand Island dressing, cubes of rye bread and butter or margarine. Place sauerkraut on top of beef; spread with Thousand Island dressing. Soak rye bread cubes in butter and sprinkle over top. Bake in oven at 350° for 30 minutes. Serve with a salad.
Heat 1 cup milk and butter in pot. Dissolve sugar, cocoa, salt and cornstarch in the remaining 1/2 cup of milk. Add well beaten egg yolks. Pour this mixture into hot milk and butter. Cook until stiff, stirring constantly. Put cocoa in baked pie shell.
Scald milk. Beat eggs; add sugar and vanilla. Add to milk. Pour into unbaked pie shell. Top with nutmeg and cinnamon. Bake at 415° for 20 minutes.
Mix all ingredients well. Pour in 2 unbaked pie shells (small ones). Bake at 350° about	45 to 50 minutes, or until done.
Drain pineapple; keep syrup and place in saucepan. Soften gelatin in syrup. Add jelly and dash of salt. Heat and stir until all dissolved and jelly melted. Stir in pineapple; chill until mixture is thickened and syrupy. Whip cream with sugar until stiff; fold into mixture. Spoon into mold and freeze. Let stand at room temperature 15 minutes before serving.
Combine ingredients in a large saucepan. Heat slowly until boiling. Boil 3 to 5 minutes. Remove spices. Serve hot.
Reserve some chopped peanut brittle for decoration. Mix remaining brittle with the ice cream in large bowl. Spoon into crust mounding it in center. Smooth with metal spatula; cover with foil and freeze at least 6 hours or overnight. Stir chocolate chips and heavy cream in bowl and microwave on Low until chocolate melts and mix is smooth. Stir in powdered sugar and peanut butter until blended. Put pie on waxed paper to catch drips. Pour chocolate mix over pie, spreading it quickly with a thin metal spatula. Freeze 1 hour or until topping is firm. Just before serving, top with remaining brittle.
Preheat oven to 425°. Grease an 8x8x2 inch baking pan. Sift flour with sugar, baking powder and salt. Add corn meal, mixing well. Set aside. In medium bowl, combine egg, salad oil and milk, mixing well. Add flour mixture, stirring only until flour mixture is moistened. Spoon batter into prepared pan. Bake 20 to 25 minutes or until golden brown.
Preheat oven to 375°. Place 5 tortillas on greased baking sheets. Sprinkle each with 1/4 cup cheese. Place remaining tortillas on top of cheese. Heat vegetable oil in large skillet over medium heat. Add chicken, onions and green peppers. Cook 4 to 5 minutes or until chicken is no longer pink. Add 2 tablespoons taco seasoning mix and 1 tablespoon water; mix well. Remove from heat. Combine refried beans, remaining seasoning mix and 1 tablespoon of water in small bowl. Heat in microwave until warm. Spread about 1/4 cup bean mixture on each tortilla. Layer with a drizzle of taco sauce, chicken mixture, remaining cheese and toppings. Bake for 5 to 8 minutes or until cheese is melted.
Chop clams coarsely. Melt butter in top of double boiler over hot water. Add rest of ingredients. Add clam juice. When hot, add clams and cook slowly 15 minutes. If not to be used immediately, refrigerate or freeze. Bring milk to a scald and add to clams. Add seasoning to milk mixture and heat thoroughly. Serves 5.
Cube 4 slices bread into a 9 x 13-inch baking dish. Combine meat, celery, onions, salad dressing and salt. Spread over bread. Cube 4 more slices of bread and put on top of salad mixture. Beat eggs and milk. Pour over other ingredients in casserole and let stand overnight, covered, in refrigerator. Spread undiluted soup evenly over casserole and bake 1 hour. Sprinkle cheese on top and bake 15 minutes more. Serves 8.
Make ground beef into 6 (1/2-inch) patties. Lay each on an 18 x 12-inch square of heavy duty foil. Salt and pepper meat to taste. Then sprinkle each with 2 teaspoons of the brown gravy mix. Put 1/3 cup of frozen vegetables on each patty and then 7 or 8 Tater Tots. Wrap each in foil and bake in a 400° oven for 35 to 45 minutes.
Brown chops in grease and season with salt and pepper. Drain off fat. Combine remaining ingredients and pour over chops. Cover and bake at 350° for 59 to 60 minutes.
Preheat oven to 425°. Coat 8 x 8-inch baking pan with nonstick cooking spray. Combine cornmeal, flour, sugar, baking powder and salt in bowl. Add egg, milk and butter. Stir until all ingredients are moistened. Pour into pan. Bake for 20 to 25 minutes. Cool in pan on wire rack.
In saucepan, cook carrot, onion and parsley in butter for 10 minutes, stirring frequently. Add broth, salt and pepper. Cook, covered, over low heat until rice is done, about 20 minutes. Use to stuff 2 (3 to 4 pound) roasting chickens (or one 6 to 7 pound capon) or bake, covered, in 1 1/2-quart casserole at 375° for 20 to 25 minutes. Makes 5 cups.
Melt butter and stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat and stir in soda and vanilla. Gradually pour over popcorn and nuts. Mix well. Pour into baking pans. Bake in a 250° oven for 1 hour, stirring every 15 minutes. Break apart.
Freeze pineapple juice in can. Remove from freezer about 2 hours before serving and store in refrigerator. Have all juices reconstituted and chilled. Remove pineapple juice from can; chop with large knife. Place in punch bowl. Add juices. Chop sherbet into small pieces. Pour in chilled ginger ale. Yields 40 to 48 servings.
Combine first 3 ingredients and form into balls (about 1 tablespoon per ball). Place balls in oblong sprayed dish. Mix remaining ingredients; stir until sugar dissolves. Pour over ham balls. Bake at 350° for 1 hour; baste often. Serves 40.
In baking dish, place frozen broccoli, then stuffing mix and margarine. Add corn to eggs and pour over broccoli and stuffing. Bake at 350° for 1 hour.
In large bowl mix flour, sugar and salt. Melt oleo, cocoa and water; bring to a boil. Pour melted mixture over flour (it will be thin). Add buttermilk, eggs, soda, cinnamon and vanilla. Bake in 11 x 17-inch sheet pan 20 minutes at 400°.
In a mixing bowl, beat the dry cake mix, buttermilk, egg whites and egg on low speed until moistened. Beat on high for 2 minutes. Transfer to 13 x 9 inch baking pan coated with nonstick cooking spray. Bake at 350° for 25 - 30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.
Combine all ingredients, stirring mixture well. Shape dough into 1-inch balls. Place about 2 inches apart on greased cookie sheets.
Cut a slice of cheese into fourths. Place cheese on a round cracker. Cut wiener into circles. Place wiener circle on cheese. Bake at 350° until cheese melts.
Dissolve yeast and 2 tablespoons of sugar in warm tap water. Cream the butter with well beaten eggs. Add yeast mixture, 1/2 cup of flour, salt and remaining 1/2 cup of sugar. Beat until smooth. Add rest of flour and mix by spoon. Place in greased bowl and cover. Set in refrigerator overnight.
Brown onion and hamburger; drain grease. Add rest of ingredients and put in baking dish. Bake for 1 hour at 375°.
Combine the salt, garlic salt and chili powder. Rub on roast. In small saucepan, combine the jelly, catsup, vinegar and chili powder. Bring to a boil. Reduce heat and simmer for 2 minutes. Brush roast with glaze. Baste often with remaining glaze. Bake in a 350° oven. Add water to pan drippings for a delicious gravy.
Melt chips, margarine and syrup. Stir in vanilla and sugar. Add Rice Krispies and pour in a buttered 13 x 9-inch pan. Store in refrigerator.
Remove seeds and veins from bell pepper. Chop cabbage; cut up bell pepper and onions, set aside.
Drain oranges and pineapple. Save 1 cup juice from each and cook with pudding until it bubbles and gets clear. Drain cherries and rinse with water. Stir drained fruit and pudding together. When ready to serve, add 4 or 5 bananas.
Grease casserole. Mix all ingredients and bake at 375° until firm, about an hour.
Dip tomatoes in boiling water for 30 to 60 seconds; dip in cold water and slip off skins. Core, squeeze out seed cavities and chop tomatoes. In a 6-quart saucepot, combine tomatoes and remaining ingredients. Bring to a boil. Reduce heat and simmer 30 to 60 minutes or to desired thickness, stirring occasionally. (Can thicken with cornstarch and cold water, if desired.) Immediately fill hot pint jars with mixture, leaving 1/2 inch headspace. Wipe jar tops and threads clean. Place hot lids on jars and screw bands on firmly. Process in boiling water canner for 15 minutes. Makes 5 pints.
Cook noodles until tender. Drain and rinse in hot water. Drain again. Mix noodles, tuna and soup together. Place in a casserole dish. Top with cheese and potato chips. Bake at 350° until bubbly. Remove from oven and serve.
Mash avocados with lemon juice, salt and pepper. Combine mayonnaise, sour cream and taco seasoning. Spread beans on bottom of a large casserole dish, top with avocado mixture. Spread on sour cream mixture. Sprinkle on chopped onions, tomatoes and olives. Cover with cheese. Serve with Tostitos.
Mix Cool Whip and milk. Chill for one hour. Add cherry pie filling, coconut, marshmallows, pineapple and nuts. Mix well and chill overnight. Serves 12 to 15.
Stew squash until tender; drain. Put margarine in while warm. Add stuffing mix. Bake for 35 to 40 minutes at 350° in greased 2-quart dish.
Brown hamburger; drain. Combine hamburger, cheese and tomatoes in 2-quart saucepan. Melt slowly over low heat; stirring occasionally. Serve hot with chips.
Preheat oven to 350°. In a large mixer bowl, mix ingredients. Beat 4 minutes at medium speed. Spoon batter into a well-greased 13 x 9 x 2-inch pan. Bake 40 to 45 minutes until cake tests for doneness. Cool on wire rack. Remove from pan. Sprinkle powdered sugar on top.
Place peppercorns in plastic bag; crush with rolling pin. Press crushed peppercorns into meat on both sides. Allow steaks to stand 1/2 hour to absorb flavor. Keep refrigerated. Heat oil and butter in pan. Add steaks; cook quickly on both sides to seal in juices. Continue cooking until done to your preference. Remove steaks to platter. Stir wine in same pan. Bring to boil, scraping pan. Reduce wine to 1/4 cup; stir in cream. Heat, but do not boil. Pour over steaks. Serves 4.