HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place pork in a single layer in baking pan. Place 1 onion slice topped with one lemon slice on center of each chop. Blend remaining ingredients; spoon over each chop. Cover pan tightly. Bake in a 350° oven for 1 1/2 hours or until pork is tender. Yield: 8 servings.
Bake an unfilled pie crust at 350° for 10 to 15 minutes. Drain tomatoes on paper towels, then add to pie crust. Add chopped onions and toss. Mix cheese and mayonnaise. Cover tomato mixture. Top with Ritz crackers. Bake at 350° until hot, about 20 minutes.
Combine soy sauce, garlic and ginger. Add meat. Let set. Heat oil in large frying pan and brown meat. If not tender, cover and simmer 30 to 40 minutes at low heat. Turn heat up and add veggies. Cook about 10 minutes.
Mix together yeast, flour, baking soda, salt and egg. In separate pan, mix together warm water, cottage cheese, sour cream, sugar, onion, dill and butter. Mix together dry and wet mixtures. Knead dough on floured surface until elastic (10 to 15 minutes). Put dough into lightly greased bowl and grease top lightly. Cover bowl with clean cloth. Let rise until doubled (about 1 1/2 hours).
Beat sugar and eggs; add oil and mix well. Add sifted flour, salt, soda and cinnamon. Add vanilla, nuts, coconut and apples. This will be thick; so stir by hand at this point. Pour into a greased and floured bundt pan and bake at 350° for 1 hour. Cool cake for 20 minutes and turn out. Pour Brown Sugar Icing over cake.
Combine rice, seasoning packet from rice mix and hot water. Place in a lightly greased 13 x 9 x 2-inch baking dish. Set aside. Sprinkle chicken with pepper and place over rice mixture.
In a large skillet, heat the sugar and butter to a boil. Boil over medium heat for about 10 minutes or until mixture caramelizes (becomes light brown and thickened). Remove from heat. Stir in cereal until well coated. Turn into ungreased baking sheet and spread mixture evenly. Cool and refrigerate. Break into pieces.
Combine in saucepan the first 5 ingredients. Cook on medium heat, stirring constantly, until sugar dissolves. Add peanuts. Cook, stirring frequently, to hard crack or until small amounts separate into hard brittle threads when tested in very cold water. Add vanilla; pour into buttered sheet pan. Cool, remove and break up.
Combine sugar and oil. Beat in eggs, one at a time. Mix in water. Combine flour, cinnamon, soda, salt and cloves. Stir into egg mixture. Mix in pumpkin and pecans. Divide batter into 2 greased loaf pans (9 x 5-inch). Bake at 350° until done, about 1 hour.
Mix all ingredients together well. Bake in an ungreased 9 x 13 x 2-inch pan for 35 minutes at 350°. No frosting is needed. Cake will be moist in center similar to brownies.
In large skillet brown mushrooms and onion in butter, remove and set aside. In same skillet brown chicken in oil, add broth. Cover and cook 45 minutes or until chicken is tender. Remove chicken from skillet, combine flour and curry powder with liquid remaining in pan. Cook until just thickened, then add mushroom mixture, apple, half and half and chicken. Heat through. Serve with rice and desired accompaniments: chutney, coconut, chopped peanuts, raisins or crisp bacon bits. Yield: 5 or 6 servings.
Wedge unpeeled potatoes; lay potatoes in baking pan, unpeeled skins down. Brush with oil mixture several times. Bake at 375° for 45 minutes, or until crispy.
Heat oven to 400°. Unroll pizza crust and press into bottom of 15 x 10 x 1-inch pan. Bake for 8 to 11 minutes. Let cool. In a small bowl, combine cream cheese, dressing and Parmesan cheese. Mix well. Spread over cooked crust. Sprinkle broccoli florets, squash, red bell pepper, carrot and green onions over cheese mixture. Cover and refrigerate 1 to 2 hours or until cold. Just before serving, cut into squares. Makes 48 squares.
Saute chicken livers and sausage until browned. Remove from skillet and set aside. Melt butter in skillet. Add onion, celery, green onion, parsley, garlic and bell pepper. Saute until tender. Add thyme, basil, chicken livers and sausage. Mix well. Stir in salt, pepper and chicken broth. Cook rice according to package directions and add to sausage mixture. Heat on medium heat, stirring constantly. Serves 8.
Coat rabbit pieces with seasoned flour. Brown well in hot oil in skillet. Pour off excess fat. Add small amount of hot water. Arrange bacon slices over rabbit. Cover skillet; cook over low heat until rabbit is tender, adding water, if necessary.
Boil chicken (do not salt). Pick meat off bone and set aside. Save broth. Melt margarine and stir into cornbread stuffing. In a separate bowl, mix mushroom soup, chicken soup and a can of saved broth. In a greased 9 x 13-inch dish, put a layer of stuffing crumbs, then a layer of chicken and then a layer of the soup mixture. Repeat layers. Top with crumbs and bake at 350° until brown (45 minutes to 1 hour). Do not salt.
Preheat oven to 400°. Saute eggplant, onion and zucchini in oil for 5 minutes. Add tomatoes. Cover, reduce heat to low and cook for 20 minutes until soft. Transfer to a mixing bowl to cool.
Mix all ingredients in large glass bowl. Heat in microwave for about 20 minutes at High. Stir after 10 minutes. If cheese is not fully melted after 20 minutes, heat for an additional 5 minutes. Makes 30 servings.
Make tossed salad as usual. Just before serving, add Fritos and toss with dressing.
Put ingredients in blender. Add 2 to 3 ice cubes and whirl. Serve and enjoy. Yields 1 serving (1 1/2 cups); 120 calories per serving. Exchanges: 1 skim milk and 1 fruit.
In a bowl, beat butter at medium speed for 30 seconds. Add sugar and beat until combined. Add egg and maple flavoring. Beat at low speed just until combined. In a separate bowl, mix flour, baking powder and salt. Add to sugar mixture; mix until blended. Stir in 1 cup finely chopped coconut and chopped nuts. In another pan, combine melted butter and remaining 1/2 cup coconut.
Drain green beans. Place in casserole dish. Combine eggs, soup, cheese, onion and mayonnaise. Pour over green beans. Sprinkle corn flake crumbs over dish. Pour melted butter over casserole. Bake at 350° for approximately 30 minutes or bubbly. Serves 8.
Drain broccoli after it has been cooked. Prepare stuffing as directed on box. Combine cheeses, broccoli and margarine, then add stuffing, eggs, salt and pepper. Roll in balls and bake at 350° for 20 to 30 minutes.
Stir together flour, brown sugar, nuts and butter. Spread evenly in pan and bake at 350° for 20 minutes. Cool and crumble up.
In frypan, brown meat and drain. Add tomato paste, sugar, salt, pepper; mix. In separate pan melt margarine, add rice and onion. Coat thoroughly stirring with wooden spoon until yellow and add wine or 1/4 cup broth until absorbed. Lower heat and stir in all remaining ingredients. Place in Pam sprayed casserole and bake about 1 hour at 350°. This is a popular church supper dish. Also excellent stuffing for peppers.
Heat oven to 350°. Grease oblong pan, 13 x 9 x 2-inch. Mix all ingredients; spread in pan. Bake until golden brown, about 30 minutes. Cut into pieces.
Melt chocolate in top of double boiler over simmering water. Off heat, stir in remaining ingredients, except dredging sugar, in order listed. As mixture stiffens, use hands to blend well. Shape into 1-inch balls; roll in confectioners sugar. Let ripen 1 to 2 days before serving. Makes 2 dozen. Each bonbon contains about 95 calories.
In 1-quart bowl combine turkey, rice, celery, onions and red pepper. In a small bowl thoroughly combine mayonnaise, sour cream, parsley, lemon juice, mustard and seasoning. Pour dressing over salad and toss well to coat. Cover and refrigerate until chilled. Toss again just before serving. Serve on lettuce leaves. Makes 2 servings.
Preheat oven to 450°. Blend together flour, milk, salt and eggs. Fold in blueberries. Melt butter in a heavy square casserole or black iron skillet. Pour batter into sizzling butter. Bake 15 minutes. Remove from heat and squeeze lemon juice over the pancake. Sprinkle liberally with powdered sugar. Serve right from the casserole. Recipe doubles nicely. Is very good served with vanilla ice cream.
Mix crumbs, 3 Tbsp. sugar and butter. Press firmly onto bottom of 9 inch spring form pan. Bake at 325 degrees for 10 minutes.
Mix all ingredients together and pour into hot greased pan. Bake at 425° until top is browned.
Cook sausage, then add to rest of mixture. Bake 1 hour at 350° or in crock-pot for a longer time.
Mix sugar, bananas, oil and eggs in large bowl with wooden spoon. Mix in remaining ingredients and bake in greased loaf pan for 60 to 70 minutes at 350°. Cool 10 minutes. Take out of pan. Can also add 1 cup raisins if you like.
Dump all together and stir well. Pour into 9 x 13-inch prepared pan. Bake at 350° for 40 minutes or until toothpick comes out clean.
Cut grapes in half. Peel and slice kiwis. Cut oranges into small pieces. Place fruit into large glass bowl in following order: grapes, sliced bananas, drained peaches, raspberries, oranges and kiwi. Pour orange juice over fruit. Sprinkle with powdered sugar.
Cover lima beans with water; cook until done. Season with salt. Brown 1 1/2 cups sugar in heavy skillet. Very slowly, stirring with wooden spoon continuously, add butter. Blend in flour; add bean juice. If not enough, add water. Mix in 3 tablespoons vinegar. Add beans, a little at a time.
Sift into mixing bowl the flour, baking powder, soda, salt and cinnamon. Place milk, egg, soft fat, apples and sugar in blender. Cover container of blender and turn on. Run until apples are finely chopped, about 5 seconds. Pour blended mixture over sifted flour mixture. Stir until barely mixed. Bake on hot greased, griddle, using about 2 tablespoons batter per cake.
Spray 9 x 13-inch pan with Pam. Sprinkle with nuts and coconut in bottom of pan. Mix cake following box directions and pour on top of nuts and coconut. Mix confectioners sugar and cream cheese together. Add vanilla flavoring and melted oleo. Pour on top of cake. Bake at 325° for 45 minutes. Cool.
Combine flour, cinnamon, soda, baking powder and salt, mixing well. Set aside. Beat together salad oil and sugar. Add eggs one at a time, beating well after each addition. Add vanilla and sherry. Add flour mixture little by little. Add zucchini and lemon peel. Stir to blend. Fold in nuts and raisins (or dates). Turn into a well-greased 10-inch angel food pan or 9-inch Bundt pan. Bake in a 325° oven for one hour and 15 minutes or until done. Let stand 5 minutes. Turn out on rack to cool. If desired, add vanilla glaze of choice.
Cook rice; drain well. Cut marshmallows fine and mix all ingredients together, folding in the whipped cream last. Let stand in the refrigerator several hours before serving.
Brown meats and completely drain well. Combine cooked and drained meats, soup, tomatoes and cheese in crock-pot. Cook until cheese is melted. Dip can be made hotter by using hot sausage or Mexican Velveeta cheese. Serve with tortilla chips.
Mix the cake as directed on box. Grease and flour a 9 x 13-inch pan. Pour 1/2 of the cake batter into the pan. Bake until done, about 15 minutes, at 350°.
Cook rice with water, onion, chicken cubes or powder, condiments until done. Add stewed tomatoes. Serve with saltines.
Mix sour cream and cream cheese. Spread on tray. Cover with salsa. Mix chopped veggies. Layer and sprinkle Cheddar cheese on top.
Cook onion, garlic and chili powder in 2 tablespoons oil in large saucepan until onion is tender. Stir in tomatoes, cumin, oregano, salt and pepper. Break up tomatoes with fork. Heat to boiling; reduce heat. Simmer, uncovered, about 30 minutes. Mix together cheeses. Heat oil in skillet. Dip each tortilla lightly in hot oil; drain. Dip tortilla in tomato sauce. Put 2 tablespoons cheese on each tortilla and roll up. Place seam side down in 13 x 9-inch pan. Pour on tomato sauce and sprinkle with remaining cheese. Cook in oven at 350° for 20 minutes. Top each serving with lettuce and black olives. Serve with sour cream or plain yogurt. !Muy bueno!
Soften gelatin in cold water for 5 minutes. Add boiling water. Put mixture into blender with rest of ingredients. Blend until frothy. Let stand until slightly thickened before pouring into baked pie shell. Refrigerate.
Mix first 4 ingredients in 4-quart salad bowl. Beat together remaining ingredients. Refrigerate 30 minutes.
For the crust: Combine 1 cup sugar, egg and 1/4 teaspoon vanilla. Sift the flour and baking powder; blend in with the sugar and egg mixture. Refrigerate for at least 45 minutes (the cooler the better) and press into a 14-inch round pizza pan. Bake at 375° for 15 to 20 minutes or until lightly browned. Let cool before filling.
Mix well. To serve: Stir 4 tablespoons into 1 cup boiling water.
Mix together apples, cranberries and white sugar and place in baking dish. Mix together well oatmeal, flour, brown sugar, nuts and margarine. Sprinkle over cranberry mixture. Bake for 1 hour at 350°.
Mix first 2 ingredients together and place in large bowl. Open 1 can biscuits and cut in quarters. Place in bowl and stir or shake to cover. Place coated pieces in lightly greased Bundt pan or loaf. Melt margarine, brown sugar and 1 teaspoon cinnamon in microwave. Pour half over first can of biscuits.
Preheat oven to 350°. Spray 8-inch square baking pan with nonstick cooking spray. In a 1-quart glass bowl, microwave chocolate chips on High power 1 1/2 minutes, stirring halfway through cooking. Set aside; let cool to room temperature.
Preheat oven to 350°. Generously grease and flour a Bundt cake pan. In a mixing bowl, put cake mix, instant pudding, 4 eggs, oil and Coke. Blend for 3 minutes or until batter is smooth. Add lemon flavor. Put in pan and bake for 45 minutes. Use toothpick to test for doneness.
Cook chocolate pudding according to directions on package; stir in the egg. Mix with Jiffy cake mix and melted margarine. Pour into greased and floured pan. Sprinkle the top with chocolate chips and nuts. Bake at 350° for 25 to 30 minutes.
Whisk dressing mix, mayonnaise, sour cream and honey in a bowl. Add carrots and toss. Serve chilled. Serves 4 to 6.
Cook squash and onion for 5 minutes; drain. Mix soup, sour cream and carrots; add squash and onion. Melt butter and mix with seasoning and place 1/2 in baking dish with vegetables. Place the other 1/2 of seasoning on top and bake at 350° for 25 to 30 minutes.
Boil potatoes for 18 to 20 minutes. Cool until manageable and cut in 3/4-inch cubes. Pour garlic and olive oil on potatoes. Toss and let come to room temperature. Add Feta and scallions and toss. Sprinkle on vinegar (more to taste, if desired), dill, salt and pepper. Let sit at least 1 hour on counter to let flavors settle. Serves 4.
Melt butterscotch in top of double boiler. Add peanuts and noodles. Drop by teaspoons onto waxed paper and allow to cool.
Preheat oven to 350°. Place vegetables in a small baking dish; sprinkle with 1/2 package soup. Place chicken on top of vegetables; sprinkle with remaining soup and cover with foil. Bake for 30 minutes.
Sprinkle salt over cabbage and cover with water. Let stand for 2 hours. Drain. Mix together with cabbage 1 bunch of celery, cut fine and 3 green peppers cut fine.
Chop most of cherries in half. Then chop the nuts and biscuits until they are pea size. Melt butter over low heat. Add chocolate, then sugar. Stir until dissolved. Remove from heat. Fold in egg yolk and brandy. Beat in egg white. Add the cherries, walnuts and biscuits (not the crumbs). Press into loaf pan and cool in refrigerator.
Cook leek, garlic, celery, carrot, bay leaf and thyme for 5 minutes in butter. Add potatoes and broth; cook until tender. Discard bay leaf. Put through blender. Stir in half and half and heat. Whisk in cheese until smooth. Add Port and salt and pepper to taste. Serve with chives as garish. Do not boil.
Combine noodles, tuna fish, mushroom soup, salt, onion, pimiento and milk. Mix lightly with a fork until well blended. Place in buttered casserole dish. Bake in 350° oven for 50 to 60 minutes. Makes 6 to 8 servings.
Sort and wash 2 cups bean mix. Soak beans overnight in water. Drain beans and add 2 quarts fresh water, ham, onion, garlic, salt and and bring to a boil. Reduce heat and simmer 1 1/2 hours or until beans are tender. Add remaining ingredients. Simmer 30 minutes, stirring occasionally. Yield: 8 cups.
Combine orange juice, dressing, honey and orange peel. Stir into chilled rice. Cover and chill thoroughly. Stir in remaining ingredients before serving.
Melt butter. Add corn, salt and pepper. Sprinkle flour over top and mix well. Add whipping cream. Cook until thickened while stirring. Pour into casserole dish and sprinkle with paprika. Bake at 300° about 30 minutes.
Cream butter, sugar, and cream cheese until fluffy. Add eggs one at a time. Beat until creamy. Add vanilla, flour and salt. Beat until mix is blended. Pour in greased and floured tube pan. Bake at 325° for 1 1/2 hours.
Mix together dry ingredients. Add liquids and mix well. Bake at 400° for 20 minutes. (Batter will keep up to 6 weeks in fridge.) Makes 4 to 6 dozen.
To make Chocolate-Peanut Butter Brownies, add 1/2 cup peanut butter (and omit pecans, optional).
Prepare spaghetti noodles as directed on box. Pour McCormick salad dressing mix over spaghetti noodles. Let stand 1 hour. Pour Italian dressing over spaghetti, adding peppers, onions, tomatoes and celery.
Add tortellini to saucepan of boiling water. Boil, uncovered, 15 minutes until tender. Drain. Heat butter in pan. Stir in garlic. Cook 1 minute. Stir in cream, Parmesan cheese and parsley. Cook 1 minute. Add tortellini to pan and mix well. Cool tortellini 5 minutes, then thread 2 on each toothpick. Serve warm.
In a 2 1/2-quart saucepan, combine sugar, syrup, butter, cream of tartar and salt. Bring to boil; stir over medium-high heat. Stir rapidly to hard ball stage, 260°, for about 5 minutes. Remove from heat. Stir in baking soda quickly but thoroughly. Pour at once over popcorn in large roasting pan. Stir gently until all kernels are coated. Bake at 200° for 1 hour.
Mix sugar, flour and cocoa. Melt butter into iron skillet. Add sugar mixture and mix lightly. Combine beaten egg yolks and milk. Add to mixture, stirring constantly. Pour into pie crust. Cover with stiffly beaten egg whites. Brown in oven for 15 minutes at 300°.
Combine onion, sour cream and sauerkraut. Spread on bottom of 11 x 13 inch casserole. Top with thinly sliced corned beef. Layer shredded swiss cheese on top of corned beef. Chop bread into cubes and coat with melted butter. Place bread on top of cheese. Cover with foil and bake at 350° about 1 hour. Uncover and bake another 10 to 15 minutes to brown top.
Mix all of the ingredients and bake at 350° for 35 to 40 minutes in two 8-inch pans or 45 minutes in 9 x 12-inch pan. Check with toothpick until it comes out clean. Cool.
Wash apples; do not peel. Cut in quarters and remove core. Cook apples and cider slowly in a heavy kettle until done. Put through a food mill or sieve. Measure sieved fruit. Place in crock-pot. Add 1 cup sugar, 1 teaspoon cinnamon, 1/2 teaspoon allspice and 1/2 teaspoon cloves for each pint of fruit. Mix well. Cover crock-pot. Cook on high for 6 to 8 hours. Stir about every 2 hours. After 3 hours, remove cover so that fruit will cook down. Place in hot sterilized jars. Process to seal. Makes approximately 5 pints.
Saute onion and celery in margarine until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly. Gradually stir in chicken broth and milk. Cook until slightly thickened, stirring constantly. Do not boil. Add potatoes, Worcestershire sauce and dry mustard. Stir gently.
Mix together. Can use mixer. Pour into pie shells and refrigerate. Makes 2 pies.
Place half of apples in pastry-lined pan. Mix sugar, cinnamon and salt together. Sprinkle half the sugar mixture over apples. Add rest of apples, then dot with butter and top with remaining sugar mixture. Cover with top crust. If apples are real juicy, add 1 or 2 tablespoons flour to sugar mixture. Bake at 425° for 45 to 50 minutes.
Slice peaches into bowl. Top with other fruit. Cover and refrigerate. Just before serving, slice bananas into fruit mixture. Pour catawaba over fruit and serve. Makes 10 portions.
Combine oil and sugar. Add dry ingredients to sugar mixture. Add eggs, alternating, beating after each. Add vanilla, chopped nuts, apples and coconut. Put into greased pan. Bake for 1 hour and 15 minutes in a 350° oven. Cool in pan.
In a large bowl, mix all ingredients. Place in a baking dish and bake at 350° for 1 1/2 to 2 hours.
Melt butter and stir in flour. Add salt and pepper; add milk, stirring constantly until thickened. Remove from heat. Add 2 tablespoons hot sauce to the cold beaten egg yolk, then return this to the hot mixture. Stir briskly. Add wine and also stir briskly.
Drain can of fruit. In a blender, combine boiling water and Jell-O. Add ice cream while blending slowly. Pour in 9 x 9-inch pan. Add fruit and stir in. Chill 2 to 3 hours.
Grease a 9 x 13-inch pan. Put tortillas in bottom of pan. Put chicken over tortillas. Add onion and bell pepper, soups (mixed together), Ro-Tel tomatoes and juice from cans. Sprinkle grated cheese on top. Bake at 350° for 45 minutes or until hot.
Mix sugar and flour. Add buttermilk. Add eggs, oil, flavor, soda and vinegar, mix and then add food coloring. Bake at 350°. After cake cools, add frosting.
Combine crumbs, chopped onion, the seasonings and 1/2 cup water. Let stand for 5 minutes, then mix lightly into hamburger. Shape into 4 patties. Brown in small amount of fat (or oil). Cover with sliced onions. Combine brown sugar, flour, vinegar, 2 tablespoons water and mustard. Pour over meat patties. Cover and simmer about 30 minutes on low heat.
In a deep saucepan, first pour the oil then add the flour, firmly pressing the flour into the oil until the flour turns brown. Add water and mix until it thickens. If it is too thick continue to add water until it is as thick as you like. Add chili powder, garlic powder, cumin and salt. Taste to see if you need to add any more of these ingredients to your desire.
Peel and dice potatoes. Cook in enough water to cover. Saute large chopped onion in butter or bacon drippings. Add milk to cooked potatoes, sauteed onion, salt and pepper. Butter to taste. May be thickened with cold water and cornstarch blended together. Top with bacon crumbs, if desired, before stirring.
Cut, then slice top from each pepper. Remove all seeds and membranes and rinse. Cook peppers in enough boiling water to cover for 5 minutes. Drain.
Combine all ingredients, except almonds. Put in lightly greased 2-quart casserole dish. Cover and microwave on High for 8 to 10 minutes. Sprinkle with almonds.
Soften cream cheese to room temperature; whip until fluffy. Gradually add Eagle Brand, while continuing to beat until well blended. Add lemon juice and vanilla. Blend well. Pour into crust. Chill 2 hours. Garnish top of pie with cherry pie filling.
Mix the shortening, brown sugar and 1/2 cup granulated sugar. Mix in eggs and cream well. Sift flour, cinnamon, soda and salt and add to creamed mixture. Roll out like jelly roll.
Mix in order given and beat thoroughly. Pour in a jar and store in fridge. Can be mixed in shaker instead of beating. Shake until mixed and thick. Shake everytime you use.
Skin and sprinkle chicken with salt and pepper. Combine milk, soup and gravy mix in medium bowl. Coat chicken with soup mixture. Place chicken in crock-pot. Pour remaining soup mixture over chicken. Cook on high for 4 hours and cook on low another 4 hours, stirring occasionally.
Melt butter; add sugar and eggs and stir. Fold in coconut and vinegar. Bake at 325° for 1 hour.
Brown pork chops on each side and place in a casserole dish. Place a bell pepper ring on top of each chop and an onion ring on top of each pepper. Pour rice over all, keeping as level as possible. Put sliced tomato on rice. Pour consomme over all. Cover. Bake at 350° for 1 hour.
Combine sugar, flour and salt in a microwave-safe mixing bowl. Stir in milk, chocolate syrup and egg yolks. Microwave at Medium (50%) for 8 to 10 minutes or until thick, stirring every two minutes with a wire whisk. Add butter and vanilla. Stir until butter melts. Pour into crust. Chill thoroughly. Stir powdered sugar into Cool Whip. Cover with Cool Whip and sprinkle with cocoa.