HumbleIntelligence/food-ner-1-Million huggingface dataset:
In hot frying pan, season and brown pork chops slowly and thoroughly on both sides. Mix together all other ingredients and pour over browned chops. Cover and cook slowly for one hour or until tender. Serve with rice.
In a punch bowl, combine instant tea, water, concentrates and cranberry juice. Just before serving, add ice.
Mix vegetables, celery and onions and cook on stove until done. Drain. Mix mayonnaise and cheese. Pour into baking dish. Put on top 1 stick Ritz crackers, crumbled with 1 stick of butter. Bake at 350° for 30 minutes.
Beat eggs; add sugar, corn syrup, butter, vanilla flavoring and flour to the beaten eggs. Add pecans and pour mixture into 2 unbaked pie shells. Cook in preheated 275° oven for 30 to 45 minutes or until set. Use bottom rack.
Combine sour cream, soup and sauteed onion (or dry onion). Line casserole dish with butter. Put 1/2 of stuffing mix on bottom of casserole dish. Put layer of squash on top. Pour 1/2 soup/sour cream mixture on top. Put layer of squash on. Pour rest of soup mixture on. Pour rest of stuffing mix on top. Bake at 350° for 30 to 40 minutes until brown on top and bubbly.
Put brown sugar, flour and two cups milk on in a double boiler and bring	to scalding point. Beat egg yolks and add other 1/2 cup milk; stir into hot	mixture. When done, add butter and vanilla. Pour into crust. Top with meringue made from egg whites and brown.
Combine cream cheese and marshmallow; squeeze juice of 1 orange in until mixture is of dip consistency. Shave rind and add to dip. Serve with pieces of cut fruit such as pineapple, apples, strawberries and melon pieces. Great for kids and summer parties.
Broil, grill lightly or saute chicken until almost cooked. Cut onions into rings and grill/saute until transparent. Put chicken and onion into a saucepan or large frying pan with chopped and skinned tomatoes. Pour coconut cream over chicken mixture. Add salt and pepper to taste. Simmer for 15 minutes until chicken is tender.
Preheat oven to 400°. Prepare apples. Place in greased pie pan. Combine sugar, flour and cinnamon. Sprinkle over apples. Cover tightly with foil. Bake in 400° oven for 20 minutes. Meanwhile, cream butter. Gradually add sugar; cream well. Add vanilla and egg; beat well. Sift together flour and baking powder. Blend into creamed mixture. Spread evenly over apples in pan. Bake for 20 to 25 minutes longer at 400°, until golden brown. Serve warm or cold topped with whipped cream.
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip; blend well. Spoon into crusts. Chill at least 4 hours before serving. Spoon cherries on top.
Cook potatoes; mash. Add rest of ingredients. Horseradish can be added, if desired, approximately 2 tablespoons.
Dissolve jello in 3 cups of boiling water. Mix mayonnaise, milk, lemon juice, cottage cheese and pineapple together and add to jello. Stir to mix well. Add to jello mixture the celery and pecans. Refrigerate until solid.
Crumble beef and sausage in 1 1/2-quart casserole. Cover and microwave at time cook High 7 to 9 minutes or until meat is lightly brown. Stir 3 times. Drain fat. Stir in tomato sauce, mushrooms, oregano, garlic, salt and pepper. In 10 x 6 x 2-inch oblong baking dish, layer 1/3 of noodles and top with 1/3 of sauce and 1/2 cottage cheese and Mozzarella cheese. Cover with last 1/3 of noodles and last 1/3 of sauce. Sprinkle with Parmesan cheese. Cover and microwave Medium-low for 30 minutes or until lasagna is hot at center, rotating dish 1/2 turn after 14 minutes. Let stand, covered 5 minutes before serving.
Toss together first 5 ingredients and add a dressing made of sugar, mayonnaise and vinegar. Blend together.
Boil potatoes until tender. Cool and peel. Mix with other ingredients. Garnish with hard-cooked eggs, parsley and paprika. Use 2 extra eggs for garnish.
Drain cherries and cut up, drain pineapple. Combine all ingredients, adding whipped cream and pecans. (Can be kept a week while stored in refrigerator.)
Wash and peel sweet potatoes and cut in strips. Soak in cold salted water for a short time. Drain; dry between towels. Fry in deep fat at 365° for 3 to 5 minutes, or until brown. Drain on absorbent paper; sprinkle lightly with salt.
Cut peppers into 1 inch strips. Heat 1 tsp. oil and chicken or beef. Stir fry 3-4 minutes or until meat is done. Remove from heat. Heat 1 tsp. oil and add pepper and garlic. Stir fry 1-2 minutes. Add chicken or beef, onion soup mix, water and salsa to pepper mixture. Heat through. Warm tortillas and place mixture in center of tortillas. Serve with your choice of toppings.
Mix everything together except cheese. Place in greased 9 x 13 baking dish. Bake at 350° for 30 - 45 minutes. Place Velveeta slices on top and return to oven until cheese is melted.
Mix sugar, flour, beaten egg yolks and milk. Cook over medium heat until thickened. Add butter and flavoring; cool. Add fresh coconut. Pour into a baked pie shell. Top with Cool Whip. Serve cold.
Combine cornmeal, milk, beaten eggs, salt, soda, bacon drippings, and corn. Mix well, set aside. Brown meat until crumbly. Drain well on paper towels. Pour half of corn batter into well greased cast iron skillet or baking dish that has been dusted with cornmeal. Sprinkle grated cheese evenly over batter. Sprinkle meat evenly over cheese. Then sprinkle chopped onions and jalapenos over meat. Top with remaining cornbread batter. Bake at 350° for about 50 minutes.
Dissolve gelatin in hot water. Cool and whip when soft set. Add pineapple. Whip cream and fold in grated cheese. Combine gelatin mixture to whipped cream mixture. Divide crumbs. Place half on bottom and sprinkle other half on top.
Mix 1 3/4 cups frosting mix to 1 1/2 cups whipping cream. In a large bowl, with electric mixer on low, mix the frosting mix and whipping cream for 30 seconds, scraping the bowl constantly. Turn mixer to high and mix for 3 more minutes, scraping the bowl occasionally, until the mixture holds its shape. It will remain stiff up to 48 hours. May be used to frost and decorate cakes, cookies, etc.
Cut a large square of heavy-duty aluminum foil. Mix all ingredients and place on square. Fold up securely so no juices escape. Place on charcoal grill, turning once during cooking, 45 minutes to 1 hour. May also be placed in 350° oven. Serves 6.
Preheat oven to 350°. In a large bowl, mix apples, 1/4 cup brown sugar, lemon juice, tapioca and cinnamon. Set aside for 10 minutes.
Dissolve gelatin in water. Soften cream cheese. Heat soup; when hot, add cream cheese and gelatin. Stir until melted. Cool to room temperature, stirring occasionally. Add celery, scallions and mayonnaise. Pour half of the mixture in mold. Drain shrimp; add to rest of cream cheese mixture. Add to mold. Refrigerate overnight.
Dredge pork chunks flour in and garlic salt. Brown well in oil. Drain. Add 1 1/2 cups water, pepper flakes, instant minced onion, catsup, ground mustard, soy sauce and ginger. Simmer 25 minutes. Combine cornstarch, 1 tablespoon water and honey. Stir into pork mixture. Bring to a boil; cook 1 minute. Serve over cooked rice. Makes four 3/4 cup servings.
Combine all ingredients in bowl. Mix with electric mixer. Drop batter by rounded teaspoonful on lightly greased cookie sheet. Preheat oven to 325°. Bake 30 to 40 minutes or until brown.
Beat eggs; add sugar, then milk. Put in the rest of ingredients. (Add chocolate chips, if desired.) Roll out, adding more flour as needed. Cut to desired shapes. Bake at 350° for 10 minutes. Will make 50 to 60 cookies.
Mix ingredients together and roll into balls. Roll in powdered sugar. Bake at 325° for 20 minutes.
Core apples and slice across, making rings. Fry in hot grease until slightly brown. Drain and dip in granulated sugar. Serve hot.
Blend all ingredients for 60 seconds. Pour into a greased 10-inch deep pie plate. Bake at 375° for 50 minutes. Serve warm with whipped cream.
Dissolve Jell-O in boiling water; add pineapple, including juice. Congeal.
Roll out dough, add cheese and top with pepperoni. Roll and pinch to seal edges. Cook at 375° until brown. Serve sliced.
Mix together all ingredients except chips and cheese. Sprinkle them over top of mixture and bake in a 350° oven for 30 minutes or until bubbly.
Preheat oven to 375°. Prepare, bake and cool cake as directed on package. Trim all crust from cake; cut or tear cake into bite size pieces and place in ungreased 13 x 9 x 2-inch pan.
Blend ingredients together and cook over medium heat, stirring constantly until mixture is too stiff to stir (about 3 minutes). Put on wax paper and knead until smooth. (Not to be eaten! For children's playing only!)
Mix ingredients together. Pour into pie shell. Bake at 350° for 45 minutes or golden brown. If using small pie shells, this will make 2 pies.
Boil sugar, white vinegar and pemeril for 2 minutes. Pour over cabbage. Refrigerate. Keeps 3 weeks.
Layer first four ingredients in order given in a greased 9 x 13-inch pan. Mix the next four ingredients and pour over mixture in pan. Bake at 350° for 45 minutes. Remove from oven. Spread 1 can tomato sauce over top. Return to oven 15 minutes longer.
Mix flour, oleo and powdered sugar. Pat into a 9 x 13-inch pan. Bake at 350° for 20 minutes.
Toss cabbage and carrots. Add sugar, vinegar and Miracle Whip. Mix well. Cover and refrigerate. Will keep several days.
Mix all ingredients. Bake at 425 degrees for 5 minutes. Reduce temperature to 350 degrees and bake 35 to 40 minutes.
Dissolve jello in boiling water; add	sherbet and mix well. Let set until partially congealed. Stir	in mandarin oranges and whipped cream.	Pour in mold and let chill.
Cook zucchini and onion in butter until soft. Add seasonings. In large bowl, beat eggs; add cheese and zucchini mixture. Spread 1 to 2 teaspoons mustard on crust, then mixture. Bake at 375° for 20 to 30 minutes. Let stand 10 minutes. Can use 8 ounces crescent dinner rolls for crust in 10-inch pie plate or 12 x 8-inch baking dish.
Cook and stir ground beef and onion in Dutch oven until beef is brown. Drain well. Stir in sauce mix, water, bay leaf, salt, pepper and tomatoes with liquid. Break up tomatoes with a fork. Heat to boiling, stirring constantly. Reduce heat, cover and simmer, stirring occasionally. Stir in noodles and mixed vegetables. Cover and cook 10 minutes longer.
Put all ingredients into blender container. Process by pulsing (on-off) at high speed until smooth, about 2 minutes. Let batter stand for 10 minutes before using. Allow 1/4 cup batter for each 6-inch round pancake prepared on hot, lightly greased griddle. Makes 16 pancakes.
Use pastry blender to cut shortening and all other ingredients until mixture resembles very fine bread crumbs. Store in container in refrigerator. Use as needed.
Combine sugar, margarine, corn syrup, eggs and vanilla. Beat well. Stir in peanuts and pour into unbaked pie shell. Bake at 375° for 45 minutes.
Soak bread cubes in milk. Add rest of ingredients. Pour into a greased casserole dish. Bake at 350° in a pan of hot water for about 45 minutes. Serve hot or cold.
Mix all with a pint of sympathy. Flavor with cheerfulness and understanding. Bake well forever.
Mix in large bowl, first 4 ingredients. Stir in 1/2 cup tomato sauce. Spread meat mixture in 10-inch pizza pan or pie pan. Pour on 1/2 cup tomato sauce. Arrange cheese strips in crisscross design on beans. Bake, uncovered, 20 minutes at 425°.
Make jello, using 1 cup hot water and 1 cup juice. Let it start to jell. Whip cream and set aside. Whip jello, then add softened cream cheese. Add whipped cream. Stir in fruit and chill.
Press all liquid from sauerkraut (rinse). Add all other ingredients. Let stand overnight in refrigerator.
Mix in blender. Heat in 350° oven for about 1/2 hour or until lightly browned on top. Serve with bread sticks.
In a heavy saucepan, blend first 3 ingredients. Boil until syrup will spin into a thread. Pour in two cups of peanuts or pecan halves and stir constantly until syrup begins to harden. Pour out on waxed paper and separate halves and allow to cool.
Cook and drain broccoli; add salt and pepper. Mix cheese, mayonnaise, eggs, cream of mushroom soup and onion in saucepan. Stir at all times until boiling on medium, about 2 minutes. Remove from heat. Put drained broccoli in casserole dish; top with sauce and cracker crumbs. Bake at 350° for 20 or 30 minutes depending on oven.
Cream eggs, brown sugar, vanilla, water and shortening. Crush 1 2/3 cups graham crackers. Add to creamed mixture, flour, chocolate chips and nuts. Bake in 12 x 9 x 2-inch pan in a 350° oven for 16 to 18 minutes. Remove and sprinkle chocolate chips on hot bars; let stand and spread. Cool and cut. Makes 24 bars.
Blend all ingredients. Form into ball and chill. When firm, coat with a mixture of chopped nuts and sesame seed, lightly toasted.
Put squash and onions in salt water and cover 1 or 2 hours. Combine pepper, vinegar, sugar and seed; bring to a boil. Drain water from squash and put into vinegar mixture. Bring to a boil again, then put in jars and seal.
Pour hot water over broccoli to thaw. Mix all ingredients together. (Cheez Whiz mixes better if melted 30 seconds in microwave first.) Bake at 350° for 45 minutes.
Mix and freeze in gallon jug. Set out 3 hours before serving. (Longer when cold weather.)
Combine all ingredients together and beat with electric mixer 2 minutes. Then add 4 cups flour and knead until easy to handle. Divide in half and put in greased cans with lids on. Let stand until lids pop off. Bake at 350° for 40 minutes. Let stand in cans for 5 minutes; then remove. (Add a pan of water to oven while baking.)
Cream Crisco and sugar. Add eggs and beat well. Add hot water. Add flour mixed with soda and salt. Add (stir by hand) nuts, oatmeal, vanilla and butterscotch chips. Drop by heaping teaspoonfuls on a greased cookie sheet. Bake at 350° for 10 minutes, just until lightly browned. Do not overbake. Let cool for a few minutes and carefully remove with spatula.
Melt oleo. Pour over stuffing mix and stir. Line a 13 x 9 x 2-inch dish with 1/2 the crumbs. Save rest for top. Mix all other ingredients; pour over stuffing mix. Sprinkle rest of crumbs over top. Bake at 350° for 30 to 35 minutes. May be made in 2 smaller size casseroles. Freeze one.
Combine flour and sugar. Mix well. Beat egg. Add to flour/sugar. Add vinegar and reserved pineapple juice. Cook in small pan on low heat. Stir and cook until thick. Cool. Pour cooled dressing over apples, pineapple and peanuts. Mix in nondairy topping. May sprinkle additional peanuts over top for garnish.
Cream shortening; add sugar and egg yolk and cream well. Sift all the dry ingredients. Add to the first mixture, then add vanilla. Spread on a greased cookie sheet and brush with the slightly beaten egg white that has been diluted with 1 teaspoon water. Sprinkle the top with cinnamon and sugar. Bake at 300° for 1/2 hour. Cut into squares while still warm.
Melt bars and 1 stick butter in saucepan over low heat. Beat 1 stick butter and sugar. Add eggs. Add flour, soda and milk. Add candy, vanilla and nuts. Pour into 10-inch tube pan which has been greased and floured. Bake at 350° for at least 1 hour. Remove when it tests done. Frost with favorite chocolate frosting when cool.
Mix according to package directions, except leave out the water and use 1 can mandarin oranges. Mix and bake. Makes 3 layers or one 9 x 13-inch cake.
Preheat oven to 375° (350° if using glass pan). Mix and sift together first 5 ingredients. Add yeast, buttermilk and shortening for a thin batter. Mix lightly. Pour into greased loaf pan; bake 55 minutes. Cool on rack for 10 minutes. Remove from pan. Freezes well. If self-rising meal and flour are used; omit salt and soda.
Mix all of the ingredients and marinate for 12 to 24 hours. Stir occasionally. Use as appetizer or at picnics or lunch.
Cook onion in butter in large saucepan until tender. Blend in flour, mustard, salt and pepper. Gradually stir in milk; cook and stir over medium heat until sauce thickens. Stir in cheese. Arrange potatoes in greased 12 x 8 x 2-inch baking dish. Top with ham and pour sauce over all. Cover with foil and bake in 350° oven for 45 minutes. Uncover; bake 15 minutes longer. Makes 4 servings.
Cut up lettuce, then layer with celery, eggs, green pepper, onion, peas and bacon bits. Mix mayonnaise and sugar together. Stir all ingredients together. Refrigerate overnight before serving.
Heat butter and oil. Saute onion, jalapeno, garlic, carrots, celery and chicken. Simmer 5 to 10 minutes. Add combined spices, flour and hot pepper sauce. Stir in tomatoes and chicken broth. Simmer 1 hour.
Combine all the ingredients and mix well. Pour into 2 loaf pans (pans should be greased and floured). Bake for 1 hour at 350°. Let bread set for several minutes before removing from the pan.
Soak squash, onion and bell pepper in salt for 1 hour. Cover with ice and mix thoroughly. Drain. Rinse in cold water and drain again. Mix sugar, vinegar, mustard and celery seed; bring to boil. Add drained vegetables and bring to boil again. Pack loosely in jars and seal.
Crush crackers fine. Mix crackers, cherries, raisins and pecans. Melt marshmallows and milk together. Pour over cracker mixture. Mix well. Put in loaf pan or a Bundt pan lined with wax paper. Chill overnight.
Combine flour, cheese, salt and pepper in brown paper bag. Moisten potatoes with water. Drop in bag and shake until well coated. Melt oleo in 9 x 13-inch pan. Place potatoes in pan. Bake at 375° for 1 hour. Turn several times during baking.
Cook squash until tender; drain. Add onion and carrot to squash; add the sour cream. Melt margarine and mix with 1/2 of corn bread stuffing. Reserve 1/2 for top. Place squash mixture in casserole dish. Put reserved stuffing on top, then the cup of soup on top of stuffing. Bake at 350° for 30 minutes.
Mix all together. If concerned, mix sugar and flour together first to avoid lumps. Pour into 9-inch pie pan and bake until cooked when knife comes out clean. Bake at 325°.
Mix sugar, salt and cornstarch. Gradually add to milk in saucepan (thick pan works best). Cook over medium heat until starts to thicken. Take 1 cup of mixture and mix egg yolks into it (slowly to keep eggs from cooking). Pour back into pan. Continue cooking until thickens like pudding. Remove from heat. Add margarine and vanilla.
Preheat oven to 375°. Roll chicken in flour; brown in butter. Heat soup, onion and celery with water in saucepan. Put rice in 2-quart casserole. Stir in 2/3 cup soup mixture. Top with chicken. Pour remaining soup mixture over. Add salt. Cover and bake 30 to 45 minutes. Sprinkle with paprika.
Brown meat both sides (no salt and pepper). Cook in pressure cooker 10 minutes. Remove meat from water it was cooked in. Make gravy in same drippings with flour, evaporated milk, salt and pepper.
Combine first 3 ingredients; spread on tortillas. Drain vegetables and blot dry on paper towels. Sprinkle equal amounts of remaining ingredients on top of cream cheese. Roll tortillas tightly to form logs. Wrap in plastic or foil. Chill at least 2 hours. Cut tortilla logs into 1-inch pieces, discarding ends. Serve with spirals facing up. Makes about 3 dozen. (I have made with 1/2 of the ingredients; i.e., 1 package cream cheese and 1/2 package Ranch dressing.)
Cream together sugar, peanut butter and vanilla. Add milk and mix well. Combine flour, baking powder and salt. Add to creamed mixture and beat well. Place in a greased loaf pan and bake at 350° for 45 to 50 minutes or until golden brown. Allow to cool for 10 minutes before removing from pan. This is a very moist loaf with a rich peanut taste.
In a large pan, melt butter. Cook celery, onion and seasonings (about 10 minutes). Mix with bread crumbs and chestnuts. Stuff in turkey.
Dressing: In blender, puree onions. Add whole egg and blend 2 minutes more. Switching blender on and off, add oil in steady stream until mixture thickens. On medium speed, blend in vinegar. Add garlic and pepper. Blend 10 seconds more. Chill.
Toast one side only of white bread slices, butter the untoasted sides and spread with crabmeat. Sprinkle crabmeat thickly with grated cheese and broil until cheese is melted. A moment before removing from broiler; pour on sherry. Serve at once.
Combine margarine and oil. Brush chicken pieces with mixture. Combine remaining ingredients. Roll chicken in crumb mixture. Arrange in a 13 1/2 x 9 x 2-inch baking pan. Bake at 350° about 1 hour and 15 minutes or until chicken is done.
Cream butter and sugar. Add eggs; beat well. Add pineapple. Stir in bread cubes. Bake in greased 1 1/2-quart casserole, uncovered, at 350° for 1 hour.
Saute vegetables in 1/4 cup oleo. Add cream cheese and milk. Stir over low heat until cream cheese is melted. Stir in ham and Parmesan cheese. Toss spaghetti with remaining oleo. Add cream cheese mix; mix lightly. Serve immediately.
Mix all ingredients together until completely blended. Keep chilled until ready to serve; best served with a sweet cracker. Can also be in a baked pie shell and served as a pie.
Dissolve yeast and 1 tablespoon sugar in lukewarm water. Add 1 1/2 cups flour and beat well. Cover and let rise in warm place, free from draft, about 1 hour until bubbles burst on top. Cream butter and sugar. Add to yeast mixture. Add remaining flour to make moderately soft dough. Knead lightly, then place in well-greased bowl; cover and let rise 1 1/2 hours. When light, turn out on floured board and roll 3/4-inch thick. Cut with doughnut cutter. Place on floured board; cover with cloth and let rise for 1 hour. Fry in deep fat hot enough to brown a 1-inch cube of bread in 60 seconds or 375°. Fry on both sides, turning only once. Drain, cool and roll in powdered sugar. Makes 3 dozen.
Place thawed broccoli in bottom of casserole. Break chicken up over broccoli. Add celery soup. Moisten bread crumbs and sprinkle over mixture. Pour chicken soup over mixture. Top with cheese and bake 1 hour at 300° to 350°.
Slice 1 onion in bottom of crock-pot. Add meat, lemon pepper season and cloves. Slice other onion on top of meat. Add vinegar and water; cook on low for 12 hours. After 12 hours, drain meat (most of liquid off) and add brown sugar and barbecue sauce. Cook for 6 more hours on low.
Combine all ingredients except coconut in a medium bowl; mix well. Spoon into dessert dishes; sprinkle with coconut.
Beat all ingredients until creamy (except eggs). Add eggs last and beat. Pour into graham cracker crust and bake for 25 to 30 minutes at 350°. Top with cherry pie filling.
Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins and sugar. Stir and cook over medium heat until mixture comes to boil. Cool 5 minutes, stirring twice.
Sprinkle yeast over warm water; stir to dissolve. Heat cottage cheese until lukewarm. Combine in mixing bowl with sugar, onion, butter, dill seed, salt, baking soda, egg and yeast. Add flour a little at a time to make a stiff batter, beating well after each addition. Cover and let rise until doubled (50 to 60 minutes). Stir down, turn into greased pan or 8-inch casserole dish. Cover and let rise 30 to 40 minutes. Bake in 350° oven 40 to 50 minutes. Cover with foil last 15 minutes to prevent excessive browning. Makes 1 loaf.
Mix first 5 ingredients and roll into small balls. Mix the granulated sugar and cinnamon and sprinkle over the "balls" of dough. Roll the balls in the sugar/cinnamon mix. Bake at 275° for 30 minutes.
Mix the pie filling, strawberries and their juice, oranges and pineapple chunks. Chill. Add bananas just before serving.
Combine ground beef, rice, onion, salt and pepper in bowl; mix well. Shape into 1-inch balls. Brown meatballs lightly on all sides in hot oil in 10-inch skillet; drain. Add mixture of tomato sauce and water. Simmer, covered,for 20 minutes, stirring occasionally. Yields 4 servings.