HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle both sides of chops with pepper and set aside. Spray unheated, large nonstick skillet with nonstick spray. Heat skillet over medium heat. Add the chops and cook for 3 minutes. Turn chops over and cook 2 to 3 minutes until no longer pink. Transfer to a plate and set aside.
Moisten with mayonnaise. Add salt and pepper to taste. Add 1/2 teaspoon garlic salt.
Heat the prepared mustard, mixed with red currant jelly. Add the frankfurters and heat through. Serve hot from a chafing dish, electric frying pan, crock-pot or shallow saucepan. Spear with toothpicks to eat. Makes 8 to 10 servings.
Put potatoes in large pan. Add green beans with juice and top with sausage. Cover pan. Cook on medium heat until potatoes are soft. Add salt and pepper. Serve.
Mix all ingredients well and bake at 350° for 30 to 35 minutes.
Mix all ingredients, except last two, and put in greased 8 x 13-inch casserole. Top with drained cornflakes and almonds. Refrigerate overnight and bake uncovered at 350° next day.
Preheat oven to 300°. Reserve 1 cup of dry cake mix. In large bowl combine remaining cake mix, 1 egg, oil, brown sugar and cinnamon (mixture will be crumbly). Press crust mixture evenly into bottom and 3/4 up the sides of a greased 13 x 9-inch pan.
Bake the chicken after you sprinkle the seasoning on it for about 20 to 30 minutes, covered, at 325°. In a medium size bowl, combine all of the other ingredients. Remove the cooked chicken and chop into cubes. Fold it into the dressing mixture. Chill about 30 minutes. This is great served with nonfat saltine crackers or on a sandwich. It can also be served on a lettuce leaf with some fresh fruit. Yields 6 to 8 servings.
Beat eggs first. Add flour, sugar and salt; mix. Add milk and butter. Stir a little more. Add corn. Stir. Pour into well-greased baking dish. Bake at 350° for 1 hour or until golden brown.
Prepare jello according to directions. Chill until soft set. Beat cream cheese and banana together. Fold in jello. Add whipped cream, pineapple, nuts, cherries and marshmallows. Pour into a 13 x 9-inch pan. Chill. Cut into squares to serve.
Combine all ingredients except pork; pour chops in heavy plastic bag, seal. Refrigerate 4 to 24 hours. Prepare covered grill with drip pan in center, banked by medium hot coals. Remove chops from marinade; reserve marinade. Grill chops 16 minutes, turning one and basting occasionally with reserved marinade; or broil chops 5 inches from heat source for 13 to 18 minutes, turning once. Serves 4.
In a large kettle, brown chicken pieces well in the olive oil over medium-high heat. Remove chicken and set aside. Discard any fat in pan. Add chorizos and bacon to pan and cook, stirring until lightly browned. Add the onion and garlic and cook, stirring, until soft. Add the rice and saffron to pan and stir until rice is lightly browned (about 5 minutes). Add tomatoes, chicken broth, parsley, vinegar, wine, oregano, coriander, paprika and salt to the pan. Arrange chicken pieces on top. (Can be refrigerated for up to a day before cooking.) Cover and bring mixture to boiling over medium heat, stirring as necessary. Simmer until chicken and rice are tender, about 20 minutes. Add shrimp; cover and simmer 5 minutes or until shrimp are firm and pink. Remove from heat. With tongs, remove chicken pieces and set aside; keep warm. Stir peas and smoked clams or oysters into rice mixture. If desired, transfer to a wide, deep serving platter. Arrange chicken around rice and seafood mixture.
Grease and flour 2 (9-inch) round pans or a 13 x 9-inch pan. Bake in a 350° oven for 35 minutes in round pans or 45 minutes in 9 x 13-inch pan.
Fry bacon, drain off fat from bacon and onions. Add potatoes and water. Boil until done. Stir in soup and sour cream. Gradually add milk and remaining ingredients. Do not boil. Makes a big pot.
Combine onion, egg, milk, applesauce, sage, pepper and salt; add seasoned stuffing croutons. Let stand 5 minutes or until croutons are soft. Mix until smooth. Then combine with ground chuck. Shape into meatballs and place in a shallow 9 x 13-inch baking dish. Combine soup and water; pour over meatballs. Bake at 350° for 45 minutes. Makes 6 servings.
Beat eggs and sugar. Add baking soda and flour. Add full can crushed pineapple and chopped nuts. Mix well. Bake in a greased and floured pan for 45 minutes in a 350° oven. Top with Cream Cheese Icing while it is still hot.
Place potatoes, onion rings, water and butter in a 2-quart casserole dish with cover. Microwave 10 to 15 minutes covered until potatoes are tender, stirring every 2 to 3 minutes. Drain if necessary. Salt and pepper to taste. Sprinkle with grated cheese and cover to allow cheese to melt.
Combine in a bowl the butter, milk, baking powder, flour, egg, pudding mix and juice from drained peaches. Mix until smooth. Pour into oblong baking dish. Place drained peaches on top of mixture. Whip softened cream cheese and sugar. Spread on top of peaches. Bake at 350° for 45 minutes.
Peel and slice cucumbers (thinly). Set aside. Peel and slice onions (thinly). In large refrigerator tray, layer cucumbers, onions, salt, cucumbers, onions, salt, cucumbers, onions and salt (this is 3 layers). Cover tray with foil and place in refrigerator overnight. In a large pot, pour 1 quart vinegar, 1 pint water, sugar and 1 teaspoon salt. Bring to a boil. Add mustard and celery seed and turmeric. Bring to a boil. Drain fluid from cucumbers and onions. Pour into pot mixture. Bring to a boil. Cook 20 minutes, stirring often. Into 8 pint jars which have been filled with scalding water, empty one and fill. Seal each individually until all 8 jars are filled and sealed. Keep in a dark place.
Bring pineapple and sugar to boil. Remove from heat. Add Jell-O and stir until dissolved. Let cool. Add buttermilk and pecans. Pecans can be toasted. Mix well. Fold in Cool Whip. Place in 9 x 13 pan and chill until firm. Keeps in refrigerator about 2 weeks.
Cook sugar, vanilla and milk until soft ball stage. Add peanut butter and Marshmallow Creme. Mix and pour into buttered pan. Let cool.
Brown sirloin, bacon and onion. Drain well. Stir in beans. Combine ketchup, vinegar, salt and brown sugar. Pour over beans. Stir well. Bake at 350° for 45 to 60 minutes.
Shred lettuce in bottom of large Pyrex dish or flat salad bowl. Layer spinach on top of lettuce. Mix celery, onions, water chestnuts and peas. Spread these on top of the spinach. Mix equal parts of sour cream and mayonnaise; spread over chopped ingredients. Sprinkle cheese over the dressing and bacon bits on top of cheese. Let sit in refrigerator at least 4 hours before serving. Serves 12.
Layer bottom of 13-inch pan with vanilla wafers, banana slices and vanilla pudding; spread to the edges, smoothing well. Do this again with remaining wafer, bananas and pudding. (Save a banana for the top and a few vanilla wafers), then end with whipped cream and top with bananas and wafers.
Boil the cabbage leaves in boiling water 4 to 5 minutes and drain.
Cream shortening, adding sugar gradually. Add unbeaten egg. Beat well. Add sifted dry ingredients and extract. Fill cookie press. Bake on an ungreased cookie sheet in a 35\0° oven for 10 to 12 minutes.
Mix all ingredients in shallow 2 to 3-quart casserole. Bake at 350° for 30 minutes. May use sweet sausage or 1/2 hot and 1/2 sweet.
Melt margarine and pour into stuffing. Line bottom and sides of casserole dish with 1/2 of mixture. Mix all other ingredients with mashed squash. Pour into casserole dish over stuffing. Sprinkle other stuffing on top. Bake at 350° for 30 minutes.
Preheat oven to 350°. Mix sugar and cornmeal. Add eggs, butter, buttermilk and vanilla. Bake for 40 to 45 minutes.
Slice bread horizontally into 6 equal layers using an electric or serrated knife. Spread horseradish on first layer and top with roast beef and second bread layer. Spread mayonnaise on second layer and top with Swiss cheese and third bread layer. Spread mustard on third layer and top with ham and four bread layer. Cover fourth layer with tomato slices, bacon and fifth bread layer. Top fifth bread layer with American cheese, onion and remaining bread layer.
Cut cabbage medium fine and boil in salted water until barely tender. Melt butter in saucepan and stir in flour to a smooth paste. Pour in milk, a little at a time, stirring constantly. Boil 5 to 6 minutes and salt to taste. Grate nutmeg into sauce and add drained cabbage. Stir and heat thoroughly.
Pour 1/2 cup cold V-8 juice in container. Sprinkle gelatin on top. Heat remainder of V-8 juice, pour in and stir. Refrigerate just until mixture begins to harden. Fold in any additional ingredients such as chopped nuts, chopped celery, olives, etc. Either top with slices of hard-boiled eggs or spread Miracle Whip on top. Cut into squares and serve on a bed of lettuce. Congeals quickly! Serves 4 to 6.
Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature. Makes 2 cups.
Brown, crumble and drain hamburger. Follow the directions on the Rice-A-Roni package for browning the rice. When the rice is browned, add to the hamburger. Add 2 cups water; cover and simmer for 20 minutes. Sprinkle any desired amount of grated cheese over the mixture. Cover and simmer until the cheese is melted.
Place all ingredients in a blender and mix. Pour mixture into greased and floured pie plate. Bake at 350° for 45 minutes. This pie forms its own crust as it bakes.
Mix together and add a few drops of hot sauce and Worcestershire sauce. Shape into ball and cover with cocktail sauce. Serve with your favorite crackers.
Heat oven to 350°. Bake until brown on top or about 30 minutes.
Mix all ingredients in bowl. Blend well. Pour into buttered pan, 12 x 8 x 2-inch. Bake in preheated oven at 350° for about 1 hour. Serve warm or cold with cream or ice cream. Makes 6 servings.
Combine ingredients except for shrimp. Chill thoroughly. Serve in individual cocktail cups.
Beat eggs until foamy. Add salt and flour, blending well. Divide into 2 parts. Roll each part into thin strips. Cut into small pieces and let dry. Cook in broth until tender. Can use chicken, turkey or beef broth. Add meat, if desired.
Mix the first 4 ingredients together. Pour into deep casserole dish. Mix the next 3 ingredients and pour evenly over chicken mixture. Bake at 350° for approximately 1 hour. Top should be brown.
Mix crab meat, onion, bread crumbs, egg, salt and pepper. Fill mushroom caps. Place in casserole dish with lid in oven safe dish. Cover with melted butter. Bake for 45 minutes on 375°. Remove and place under broiler for a few seconds to lightly brown. Remove from oven. Spoon excess butter over mushrooms if desired.
Brown one package brown and serve sausages and cut into bite size squares. Mix together brown sugar, salt and cornstarch. Add vinegar, pineapple juice and water. Cook together until thickened. Add sausages, pineapple, cherries and green peppers. Place in chafing dish and keep warm while being served.
Combine dry ingredients. Add milk, egg and shortening. Beat until fairly smooth. Bake in 8-inch pan in preheated oven at 425° for 20 to 25 minutes.
Blend together crumbs and melted butter. Press firmly into the bottom of an 8-inch square pan. Cream butter and sugar well. Add eggs and melted chocolate. Beat until light and fluffy. Spoon over crumbs. Set in freezer while whipping cream. Gently fold mini marshmallows into whipping cream. Sprinkle crushed peppermint on top. Freeze. Serves 9.
Combine flour, salt and pepper; coat chicken pieces. In skillet (medium heat), brown chicken in oil. Place rice in 13 x 9 x 2-inch pan (ungreased). Sprinkle with onions, top with mushrooms. Dissolve bouillon cubes in boiling water and pour over all. Place chicken pieces on top. Cover and bake at 350° for 1 hour or until chicken pieces run clear and rice is tender. Sprinkle with parsley. Serve with "Marinated Garden Salad." Serves 5.
Heat oil in skillet. Cut steak into serving-size pieces. Trim fat and discard. Coat each piece with flour. Lightly brown.
Mix all ingredients. Bake in a 9 x 13-inch pan in 350° oven for about 1 hour.
Sift flour, cocoa, salt and baking powder together. Cream butter or margarine with sugar until light and fluffy. Add eggs and beat. Add flour mixture alternately with coffee, beginning with flour. Add vanilla. Drop onto lightly greased baking sheet with teaspoon. Bake about 8 minutes at 325°.
Mix flour and shortening with fork. Add salt and buttermilk. Shake some flour on waxed paper and pat out dough about an inch thick. Cut out biscuits with a plastic drinking glass for whatever size you want. Bake in a greased pan at 350 until done.
Dissolve the cream cheese in the boiling water with the jello. Add the remaining ingredients. Pour in glass 8 x 12-inch dish. Chill.
Tear lettuce into bite-size pieces and put in a 9 x 12-inch dish. Layer rest of the ingredients in order. Mix the sugar with the mayo and spread over the top of the salad like a frosting. Then top with cheese. Let refrigerate for 12 to 24 hours. You can top with a little parsley if you desire.
Preheat oven to 350°. Grease two (9-inch) layer cake pans. Sift dry ingredients into a bowl. Add corn oil, eggs and vanilla. Beat well. Fold in walnuts, carrots and pineapple.
Cook squash until tender; drain. Add grated cheese and other ingredients. Bake at 350° about 30 minutes.
In a 2-quart saucepan, stir together the water, onion, carrot, bouillon granules, curry powder and garlic. Heat to boiling, then stir in rice. Cover and simmer for 30 minutes. Stir beef, peas and tomato into rice mixture. Cover and simmer about 10 minutes more or until rice and peas are tender. Make 4 servings.
Cream butter and brown sugar. Add eggs and beat well. Stir in nuts, dates, apples and rolled oats. Add flour and cinnamon, baking powder and salt. Mix well and drop from spoon onto greased cookie sheet. Bake at 350° for 15 minutes.
Preheat oven to 350°. Grease a 9-inch square pan. Spread pie filling evenly over bottom of pan. Sprinkle dry cake mix evenly over pie filling and drizzle with melted margarine. Sprinkle with nuts. Bake at 350° for 1 to 1 1/2 hours.
Preheat oven to 400°. Spray an iron skillet with Pam and add 1 tablespoon oil. Place skillet in oven while mixing ingredients. Combine corn bread mix, Bisquick mix, salt, egg, evaporated milk, water and 3 tablespoons oil. Pour into skillet and bake until browned, approximately 20 to 30 minutes.
Beat eggs well. Add sugar and oil. Combine dry ingredients and mix in. Add pumpkin and beat all together. Pour in greased 9 x 13-inch pan. Bake for 35 minutes at 350°. Cool and frost.
Beat cream cheese, eggs, 2/3 cup of sugar and flavoring until smooth and lemon colored. Pour in 9-inch pie pan greased heavily with butter. Bake at 325° for 5 minutes; cool for 20 minutes.
Add Jell-O to boiling water; stir until dissolved. Add sherbet. Stir until melted. Stir in oranges. Pour into mold and chill.
Sift dry ingredients together. Add apples and nuts. Combine remaining ingredients, add to apple mixture. Do not use an electric mixer. Pour into a greased and floured tube pan. Bake at 350° for 1 hr and 20 min.
Pick over the crab to remove any cartilage or shell. Leave the lumps as large as possible. Shell and devein the shrimp. Put the shrimp in a food processor or blender and add the egg, cream, salt and pepper. Blend as finely as possible. Pour and scrape the mixture into a mixing bowl. Add the crab, green onions, mustard, Worcestershire sauce and Tabasco sauce. Blend gently but thoroughly. Shape the mixture into 10 cakes.
Sprinkle roast with salt and pepper. Place in slow cooking pot. Combine remaining ingredients and pour over roast. Cover and cook on low for 8 to 10 hours. Makes 6 to 8 servings.
Chop finely the lettuce, watercress, chicory and romaine and arrange them in the salad bowl. Cut the tomatoes in half, remove the seeds, then dice them finely and arrange them over the chopped greens. Chop the bacon finely and sprinkle over the salad. Cut the avocado in small pieces and place them around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives and crumbled cheese. Just before serving, mix the salad thoroughly with Old Fashioned French Dressing.
Combine sugar, flour, butter, eggs, bourbon and vanilla in bowl. Beat until blended. Stir in chocolate morsels and nuts. Pour into pie shell. Bake at 325° for 1 hour. Cool.
In small bowl, stir together mustard and 4 teaspoons of cold water. Set aside. In 1-quart saucepan, mix rest of ingredients well. Cook over low heat for about 3 minutes or until thickened, stirring constantly. Remove from heat. Stir in mustard mixture until smooth. Cover in tight container. Refrigerate.
Mix first 5 ingredients and pour into casserole dish. Spread cracker mixture over top of casserole and bake at 350° for 35 minutes.
Combine buttermilk, sugar and butter in large saucepan. Heat to lukewarm. Remove from heat and add yeast. Stir to dissolve yeast. Stir in flour and everything else (except cheese and ground beef) . Stir until mixed well. Knead on floured board. Roll onto greased pan. Top with ground beef and cheese. Cook until done.
Crush Doritos (fun for the kids!). Preheat oven to 375°. Brown beef and drain fat. Mix in sauces and kidney beans (undrained). In a large, covered, deep Pyrex dish, place a layer of crushed chips, then meat sauce, then top with cheese. Repeat layers. Top with cheese and crushed Doritos. Serve with dinner rolls and side salad.
In a 7 x 11-inch pan, put the oleo. Place in 350° oven and let it melt. Take out of oven. Beat sugar and egg until light yellow. Add sifted flour, baking powder and salt to egg mixture alternately with milk. Grease pan and pour oleo into batter. Pour batter into pan; sprinkle with sugar, cinnamon and nuts. Bake 35 minutes in a 350° oven.
Cover apricots and raisins with water and soak for 1/2 hour. Boil rice according to package directions. Preheat oven to 375 degrees. In a skillet, melt butter and saute onion, green peppers, curry powder. Add in almonds and the drained, chopped apricots and raisins and the cooked rice. CORRECT THE SEASONING and put into a greased baking dish to bake for about 30 minutes.
Mix all ingredients well. Shape into a ball. Use reserved cup of nuts for rolling cheese ball in.
Mix ingredients together, except cheese. Put in oblong baking dish. Cover and bake at 375° for 45 minutes. Uncover; top with slices of favorite cheese. Return, uncovered, to oven for about 30 minutes.
Drain vegetables and corn. Mix with other ingredients. Top with Ritz crackers and melted butter. Bake 30 minutes at 350°.
Wash snow pea pods; trim ends and remove any tough strings. Set aside. Place butter in a shallow 2 1/2-quart casserole. Microwave at High 45 seconds, or until melted. Add snow peas, chopped onion, soy sauce, basil and salt; toss gently. Cover; microwave at High 3 minutes. Add chopped tomatoes, stirring gently. Cover; microwave at High 4 to 5 minutes. Yields about 8 servings.
Dissolve jello in hot water. Add softened cream cheese and mayonnaise. Beat until smooth. Add pineapple and water. Mix well. Add the grated cheese and nuts. Chill.
Saute onion in margarine until transparent. Stir in sour cream and 1/2 cup grated cheese. Set aside. Combine cornmeal, sugar and dill. Combine eggs, corn, milk, oil and hot sauce. Add egg mixture to cornmeal mixture all at once and blend. Pour batter into a lightly greased 9-inch square pan or dish. Spread onion mixture over top and sprinkle with remaining Cheddar cheese. Bake in a 400° oven for 30 minutes. Serves 8 to 10. An unusual combination.
Mix horseradish, soy sauce, ginger, salt and pepper. Pour over tuna and mix lightly. Place on spinach leaves. Sprinkle with scallions and lemon juice. Add radishes. Chill until serving time.
Thaw bread dough in refrigerator or on countertop until room temperature. Cut into 1 1/2-inch cubes. Roll into balls and place in pie pan with 1/4 inch in between. Allow to rise until balls are touching. Mix cinnamon and Eagle Brand; pour evenly over all pans of belly stickers.
Line large muffin pans with papers. Place one wafer in each. Beat cheese, sugar, eggs and vanilla until well blended. Fill each cup 3/4 full. Bake 15 minutes at 375°. Cool and chill. At serving time, place spoonful of fruit filling on each. Top with a dollop of Cool Whip, if desired. Makes 18.
Combine sugar and syrup in heavy saucepan. Cook and do not stir until syrup forms soft ball stage when dropped into cold water. Remove from heat. Pour slowly into egg whites, beating constantly. Beat until candy holds shape and loses gloss. Add vanilla and nuts. Drop by spoonfuls onto waxed paper.
Cook broccoli according to directions on package. Drain well. Saute onions in oleo. Add broccoli, soup, cheese, mushrooms, water chestnuts, 3/4 cup of almonds and 1/2 cup of bread crumbs. Mix well. Pour into 3 (1-quart) casserole dishes (or its equivalent). Top with remaining almonds and crumbs. Bake at 300° until bubbly.
Use a small bowl to mix yogurt, dried onion, dehydrated chicken broth and sherry. Arrange chicken in a 2-quart shallow baking dish. Sprinkle salt and pepper. Cover with sliced mushrooms and yogurt mixture. Cover with foil. Bake in 375° oven for about 25 minutes or until fork can be inserted with ease. Serve over rice. Makes 4 to 6 servings.
Brown chicken. Add salsa; cook for 10 minutes, covered, and 3 minutes, uncovered. Spoon into tortillas; top with cheese, lettuce and tomato. Best if served with refried beans.
Mix like pie dough. Put on bottom of a 9 x 13-inch pan. Bake at 375° for 15 minutes. Cool.
Cook noodles in boiling, salted water, then drain. Beat eggs and add them to the noodles. Season to taste. Mix all of the ingredients together (or layer, if desired). Put into a buttered 2 1/2 to 3-quart casserole. Top with crushed Ritz crackers or cereal. Bake at 350° for 40 to 45 minutes or until browned on top.
Mix together meat, eggs, onion and salt. Form into small balls. Brown in skillet or oven. Pour off fat. Mix together chili sauce, jelly and juice. Pour over balls and simmer 1 hour or cook in crock pot.
In blender container, combine cheeses, egg yolks, onion, mustard and Worcestershire. Process until smooth; set aside. Mix egg whites until stiff; fold into cheese mixture. Spoon into muffin pan. Bake in 375° oven for 25 minutes.
Saute celery and onion in oleo until celery is done. Add soup and water. Add Cheez Whiz, rice and broccoli. Bring to boil. Pour into buttered baking dish. Bake for 30 minutes at 350°. Serves 4 to 6.
In saucepan, combine pudding mix and gelatin. Cook according to pudding package mix except use the 2 1/4 cups milk. Remove from heat; pour into a bowl. Cover surface with clear plastic wrap.
Prepare cake as per instructions on the box. Bake in a 9 x 13-inch pan. After cake is cool, using a chopstick punch about 36 holes on top of the cake (approximately 1 to 1 1/2-inches apart). Use caution not to punch holes completely through the cake. Use a small funnel to fill holes with liquid jello (approximately 1 teaspoon.) Refrigerate cake approximately 1/2 hour to set jello. Top cake with vanilla pudding, then with Cool Whip. Serves 24.
Mix ingredients except bacon and place in a 1 1/2-quart Pyrex dish. Place bacon on top and bake for 1 hour or until onion and bell pepper are tender at 350°.
Mix ingredients. Cook over low heat until thick. Stir constantly. This was my great-grandmother's recipe. Now a family tradition.
Cook string beans as desired (boil, steam, microwave, etc.); set aside. In a large saucepan over low heat, heat butter and oil. Add the crushed garlic and peppercorns. Add remaining ingredients except the cheese. Mix well and heat until it just begins to bubble. Remove from heat. Add beans, mixing thoroughly. Place on a warm serving dish. Sprinkle Parmesan cheese over the string beans and serve. Serves 8.
In a 9 x 13-inch ungreased pan, dump in pie filling and pineapple. Sprinkle dry cake mix on top. Scatter nuts on top, if desired. Melt margarine and pour over all. Bake at 325° for 1 hour.