HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 tablespoon regular Crisco in cast-iron frypan to smoking. Salt and pepper both sides of each chop (rub in). Slide each chop into hot grease and keep moving until it is seared enough to not stick to bottom. Sear until very light brown, then turn and do other sides. Leave on each side only until very light	brown, don't fry chops. Take chops out of pan and drain on plate.
Steam hamburger, onion and peppers until red is gone from meat; add peas, carrots, rice and celery soup. Place in casserole dish; top with onion rings. Bake in oven at 300° for 15 minutes.
Soak limas overnight or early in morning. Cook until tender; pour into casserole, saving the liquor that's left. Mix mustard, Worcestershire sauce and brown sugar thoroughly through the beans. Top with slices of sausage meat and bake in moderate oven for an hour or until meat is nicely browned. Use the reserved liquor to keep beans from getting too dry during baking, if needed.
Bring sugar and 7 cups water to a boil. Let green tea bags steep in 2 cups boiling water for 10 minutes. Combine sugar water with steeped tea; stir in frozen concentrates. Add liquor. Freeze, stirring a few times before mixture becomes solid. To serve, fill glasses with half slush, half 7-Up or 50-50.
Cook grits, then put in casserole dish. Add other ingredients and cook at 350° for 30 minutes.
Combine ingredients and pour onto cookie sheet. Bake at 350° for 15 to 20 minutes. Stir three times to keep mixture crumbly. Line 9 x 13-inch cake pan with 2/3 of mixture and reserve 1/3 for topping.
Cook vegetables according to directions. Put in buttered 1 1/2-quart baking dish. Mix in chicken soup. Drop Cheez Whiz by spoonfuls on top. Cover and bake 1/2 hour at 325°. Remove cover and top with onion rings. Bake 5 minutes uncovered.
Beat eggs well, add sugar, salt and vanilla. Beat thoroughly. Add Milnot. Add milk. Freeze.
Cook limas in boiling, salted water until tender (about 20 minutes); drain. Saute onion and pimento in butter until tender. Stir in limas, sour cream, salt and pepper. Cook over low heat, stirring constantly, until well heated (about 15 minutes).
Dissolve yeast in warm water. Mix dry ingredients together. Cut in shortening. Add milk and yeast; mix. Cover and refrigerate until cold. Roll out on floured surface; cut. Place on ungreased cookie sheet. Bake for 15 minutes in preheated 450° oven. Dough may be stored in refrigerator for over a week.
Combine in blender. Pour into baking dish. May garnish with a mixture of 1/2 cup brown sugar and 1/2 cup chopped nuts. Bake for 90 minutes at 350°.
Mix sugar, butter and syrup together. Bring to boil. Boil until it turns light caramel in color, about 15 minutes. Add vanilla. Pour over popcorn and nuts. Spread out onto greased waxed paper. Press to make a thin layer. After cooled, break up into pieces.
Fit bottom crust into 9-inch pie plate. Break Ritz coarsely into crust. Combine water, sugar and cream of tartar in small saucepan. Boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour over crackers, dot with butter and sprinkle with cinnamon. Cover with top crust. Trim and flute edges. Cut slits in top crust. Bake at 425° for 30 to 35 minutes, or until crust is crisp and golden. Serve warm. Makes 6 to 8 slices.
Place peppers and onions in saucepan. Cover with water. Bring to boil. Remove from fire and let stand 10 minutes; drain. Mix sugar, vinegar and spices; bring to a boil in separate saucepan. Add peppers and onions to sugar and vinegar; bring to a boil. Cook slowly 15 minutes. Pack in hot jars; seal. Process in water bath. Cool and store.
Parboil cabbage leaves (about 5 minutes). Mix onion, rice and egg; add to ground beef. Salt and pepper. Mix thoroughly. Spoon 1 to 2 tablespoons of mixture into cabbage leaf. Arrange in Dutch oven.
Melt butter in a large skillet. Add onion and saute together with celery and garlic until tender, about 5 to 6 minutes. Combine ground beef, pork and bread crumbs in a large bowl. Add sauteed vegetables, salt, pepper to taste, nutmeg, cayenne, Worcestershire sauce, catsup and water. Mix thoroughly by hands. Pat meat loaf in oval shaped mound in 11 x 7-inch baking dish and bake at 350° for 45 to 50 minutes.
In a shallow bowl, combine the fist five ingredients; set aside. Divide dough into 16 pieces; roll each into a 6 inch rope. Dip ropes in butter, then roll in cheese mixture. Place 2 inches apart on a greased baking sheet. Let rise for 10 minutes. Bake at 400 degrees for 10-12 minutes or until golden brown. Yield: 16 breadsticks.
Crumble cake in baking dish or pan. Pour cooked pudding over cake; chill. Prepare Dream Whip; put on top of pudding and cake mixture. Sprinkle with coconut.
Clean and hull strawberries. Put into bowl with 1 cup sugar. Marinate overnight in refrigerator.
Combine sugar, cocoa, salt, margarine and milk. Bring to a rolling boil. Remove from heat. Add peanut butter, vanilla, oatmeal and raisins if desired. Drop by teaspoon onto wax paper.
Prepare cake mix according to directions on box. Set aside. Mix coconut and pecans and spread on bottom of greased and floured 13 x 9-inch pan. Pour cake batter on coconut and pecans. Mix butter, sugar and cream cheese and pour over cake batter. Bake at 350° for 1 hour.
Cook frozen spinach according to directions on package. Combine cooled, drained spinach with sour cream, mayonnaise, dry onion soup mix, lemon juice, seasoned salt, pepper and Tabasco sauce. Chill and serve with corn chips.
Simmer all ingredients. Remove from heat and allow to cool for an hour before straining. Add to 2 gallons apple cider and heat together gently. Garnish with orange slices stuck with whole cloves and serve hot. Use whole cinnamon sticks for stirring.
Put warm water in bowl. Add milk powder and mix well. Add sugar and mix well. Set bowl in a pan of hot water while mixing, if the sugar does not dissolve completely.
Brown hamburg and onion in a skillet. Drain well. Add Manwich, green pepper, salt, wine, sugar, salt and pepper. Bring to a boil. Simmer for 15 minutes.
Combine cereal and boiling water and set aside 10 minutes, stirring occasionally. Sift flour with baking soda and baking powder. Combine shortening, sugar and vanilla; beat 3 minutes at medium speed. Add eggs; beat 1 minute longer. Add dry ingredients and cereal. Beat 1 1/2 minutes. Pour into a 13 x 9-inch pan. Bake for 30 to 35 minutes. Spread topping on cake. Broil until brown.
Mix cream cheese with Good Seasons Italian. Spread on party bread. Place one thinly sliced piece of cucumber on; sprinkle with dill.
Parboil squash for 5 to 10 minutes. Brown hamburger with onion and green pepper. Season with salt and pepper and Italian seasoning. Add garlic, tomatoes and Parmesan cheese. Bake in oven at 350° for 1 hour, then top with Mozzarella cheese until melted.
Cut each biscuit into fourths. Combine 1 1/2 teaspoons cinnamon and 3/4 cup sugar in bag. Add biscuits and shake to coat. Mix margarine, brown sugar, condensed milk, remaining 1 cup sugar and 1 1/2 teaspoons cinnamon in saucepan. Bring to boil. Pour over biscuits. Bake at 350° for 30 minutes. Invert on serving plate.
Boil chicken breasts until done. Save broth. Cool chicken and tear apart into pieces. Fry bell pepper and onion together until tender. Boil spaghetti in broth with bouillon cubes. Mix together Ro-Tel and soups. Place chicken, spaghetti (well drained), bell pepper and onion into 10 x 13 pan or larger. Pour soup mix over and mix. Cut cheese into cubes and place on top of spaghetti mix. Bake at 375° for 1 hour.
In medium saucepan, combine chicken, soup and chilies. In 9 x 13 inch pan, pour some enchilada sauce to cover the bottom of pan. Tear tortillas in half and place one layer on bottom of pan. Pour some sauce over tortillas. Then add a layer of the chicken mixture, 1/3 of the shredded cheese and dollop 1/3 of the sour cream around layer. Cover with a layer of tortillas and 1/4 of enchilada sauce. Repeat with another layer of chicken mixture, cheese and sour cream, tortillas and enchilada sauce. Cover with remaining sauce, spread cheese and dollops of sour cream. Cover with aluminum foil and bake in 350° oven for 30 minutes.
Preheat oven to 400°. Lightly grease or place paper liner in twelve 2 1/2-inch muffin cups. In medium bowl, stir together the flour, sugar, baking powder and salt and stir in grated lemon peel. In large bowl, beat egg with milk and oil; add flour mixture, stirring just to combine ingredients. Be careful not to beat batter too much. It should have a few lumps. Toss blueberries with 2 tablespoons sugar; fold the blueberries into batter. Spoon the batter into paper liners, filling them 2/3 full. Bake the muffins in the 400° oven for 20 to 25 minutes or until wooden toothpick comes out clean. While muffins are still warm, dump the tops in melted butter and remaining sugar.
Place the cream cheese on a plate. Cover with the cocktail sauce. Top with shrimp. Serve with crackers.
With fork, mix together flour, salt, shortening and vinegar. In separate dish, beat remaining ingredients. Combine the two mixtures, stirring with fork until blended. Chill for at least 15 minutes. Makes about 5 single crusts.
Slice tomatoes; put in layers with onion and peppers. Sprinkle with salt; let stand 1 hour. Add spices. Cover with vinegar and cook until tender. Pack in jars and seal.
To rehydrate TVP, mix equal portions of TVP with hot water. Let sit 5 minutes. Saute onion, jalapeno and garlic in wine. Add tomato. Cook until desired texture has been reached. Add black beans, cumin, bay and chili powder. Add TVP. Adjust seasoning to taste. Let chili simmer for about 30 minutes. Serves 2 to 4 people.
Mix brown sugar, dry mustard and cornstarch. Slowly add vinegar, lemon juice, lemon rind, water and raisins. Stir over low heat until thick. Delicious on ham.
Hush corn right before cooking. Sprinkle with butter, salt and pepper. Wrap each ear tightly in aluminum foil. Roast on grill 10 to 20 minutes, turning frequently.
Mix above ingredients together. Pour in Pyrex baking dish. Sprinkle top with crushed potato chips. Bake at 350° for 30 minutes. Serve hot.
Mix well, then pour into two unbaked pie shells. Bake at 325° for 40 minutes.
Combine flour, soda and salt; set aside. In small saucepan, combine margarine, sugar and water. Bring to a boil. Remove from heat and add chocolate chips and vanilla. Mix until chips are melted and smooth. Transfer to a large bowl. Add eggs, one at a time. Gradually blend in the flour mixture. Stir in nuts. Spread into greased 13 x 9-inch pan. Bake at 325° for 50 minutes.
In a heavy kettle, bring water to a boil. Add onion, celery, cauliflower, salt and bouillon. Return to boil; cover and simmer 10 minutes. Add peas, dill, parsley, basil and sage; return to boil. Cover and simmer additional 10 minutes. Cool slightly; puree in blender until creamy. Return to heat. Add butter; stir while reheating. This is good with whole wheat toast.
Mix all ingredients together. Beat 2 minutes at highest speed. Pour into a greased and floured Bundt pan. Bake 50 to 60 minutes at 350°.
In a small glass bowl, melt butter. Add cheese and olive oil. Mix. Add cream and mix well. Microwave on High 30 seconds. Stir; microwave 30 seconds. Stir; microwave 45 seconds or until almost boiling. Pour over hot fettuccine. Toss lightly. Garnish with parsley, if desired. Great served with grilled chicken and salad!
Using a hot 14-inch Dutch oven, coat bottom of pan with the oil. Thinly slice garlic and onions and saute until you can really smell the aroma. Thinly slice the potatoes and all into a pan. Mix remaining items together. Slice or chunk bell peppers and add to pan. Slowly add the milk until covered. Slowly cook until tender. Add flour and water or cornstarch and water to thicken to desired consistency. Add salt and pepper for taste.
Cream sugar and butter. Add sorghum and eggs. Mix in remainder of ingredients, using all the flour you can knead in. Chill overnight in refrigerator.
Cover whole cukes with boiling water and allow to stand until the next morning. Drain and repeat the procedure for the next 3 mornings. On the fifth day, drain and cut cukes into 1/2-inch pieces.
Mix together in saucepan brown sugar, butter and water and boil until thick. Blend in a separate bowl milk, flour and egg yolks. Mix flour mixture into syrup mixture and cook until thick. Add vanilla and pour into baked pie crust. Cover with meringue and brown.
Coat cutlets with nonstick cooking spray and place in heated frying pan. Saute on both sides for 2 minutes. Remove and keep warm. Add oil to pan and saute garlic and mushrooms for 5 minutes. Add crushed tomatoes and wine. Cook for 10 minutes more. Place cutlets in pan and simmer for 5 to 10 minutes. Makes 3 to 4 servings. Serve with white rice.
Stir butter and sugar together in saucepan over low heat until butter is melted. Blend in cracker crumbs. Press evenly into pie pan; chill. Yield: enough for 8 or 9-inch pie.
Crumble hash in casserole or 9 x 9-inch pan and sprinkle with cheese. Mix remaining ingredients and pour over. Bake 35 minutes at 350°, or until custard is set. Partially cool. Serves 6.
Layer a baking dish with crushed pineapple, with juice, then put blueberries over pineapple. Sprinkle sugar over blueberries. Place dry cake mix on top of sugar and pour melted butter over cake mix. Sprinkle brown sugar over butter and last add chopped pecans, Bake at 350° for 30 minutes until brown. May use other fruits instead of blueberries.
Preheat oven to 350°. Lightly grease 9-inch pie pan with Pam spray. Place all ingredients in blender and blend 1 minute. Pour into pie pan. Bake 50 minutes or until center is puffed up.
Saute onions in 4 tablespoons margarine. Stir in flour and water. Cook until thickened, stirring constantly. Fold in cheese, broccoli and eggs. Place in greased 1 1/2-quart casserole dish. Sprinkle with crumbs. Dot 2 tablespoons butter. Bake at 325° for 30 to 40 minutes. Yields 8 to 12 servings.
Mix first 6 ingredients; place in 1 1/2-quart casserole. Top with buttered crumbs. Bake at 325° for 45 minutes.
Clean and cut up chicken. Make a roux by browning flour with shortening, stirring constantly. Add chopped onions and cook 3 to 5 minutes longer, or you can add onions later after you have added water. Add cold water a little at a time, making thick paste. Keep adding water to thin, using skillet to brown flour. Now change to larger pot and pour thick mixture into pan. Drop in chicken with salt and pepper. Add sufficient water to boil 1 hour or until meat is tender, having 3-quarts of liquid when cooked. Add onion tops, parsley, bell pepper and celery. Cook 15 minutes longer. Turn off fire; add gumbo file. Stir well. Serve over cooked rice.
Combine egg, milk, and 2/3 cup crushed crackers, salt and pepper to taste. Stir in corn, onion and pimentos. Toss butter with remaining crackers and sprinkle on top. Bake uncovered for one hour at 350°.
Layer ingredients in a 9 x 12-inch glass dish (or cake pan) as follows: ground beef, onion and potatoes (sliced 1/8-inch thick). Top with honey. Cover with foil and bake at 350° for 45 minutes to 1 hour, stirring every 15 minutes.
Blend whole peeled tomatoes. Combine onion mix, water, lentils, rice, tomatoes, chopped carrot, chopped celery, basil, oregano and thyme. Bring to a boil. Simmer for 45 minutes. Stir in remaining ingredients.
Grease a 9 or 10-inch pie pan. Heat oven to 350°. Mix all ingredients until thoroughly mixed. Bake 50 to 55 minutes or until knife comes out clean.
Cook noodles; drain. Cook onions and bell pepper until done. Add Cheddar cheese soup and milk. Mix well. Bring to boil. Pour over noodles and mix well. Pour into 9 x 13 x 2-inch pan. Top with bread crumbs. Bake 30 minutes at 350°.
Mix ingredients together. Cook until thick as cream (doesn't take long). Cool. Pour over chopped cabbage.
Cream sugar and butter; add other ingredients. Pour into 9-inch pie crust and bake at 350° for about 35 to 40 minutes.
Cream shortening and sugar. Add egg and milk. Sift together dry ingredients. Stir into creamed mixture. Mix in pecans, dates and cherries. Chill dough for 1 hour or overnight.
Prick potatoes with fork. Place in microwave-safe pan and microwave on High for 4 to 5 minutes or until fork-tender. Cool enough to handle. Hollow out each potato with spoon leaving a sturdy shell. Puree cottage cheese in food processor until smooth. Put in small bowl and stir in horseradish, chives, dill and black pepper. Spoon into potato shells. Serve warm or chilled.
Beat in all ingredients until batter is smooth. Bake at 350° for 80 minutes.
Cook broccoli according to package directions, omitting salt. Do not drain. Add remaining ingredients, stirring well. Reduce heat and simmer 1 hour. This makes about 8 1/2 cups.
Mix everything all together. Add fruit. Grease and flour tins. Bake at 325° for 1 hour. Yield: Makes 2 regular loaves.
In a large saucepan, melt butter over medium heat. Add onion. Cook and stir about 5 minutes until golden. Add mushrooms and celery. Cook and stir 2 minutes. Mix in flour. Gradually add broth, stirring constantly, 5 to 8 minutes until slightly thickened. Stir in rice, salt, curry, mustard, chervil (parsley) and pepper. Bring to a simmer, stirring occasionally. Ladle hot soup into individual bowls. Garnish with parsley or chives. Makes about 3 quarts.
Roll bread dough into a 6 x 10-inch rectangle and place on greased baking sheet. Bake for 10 minutes at 375°. Line bread with mustard, meat, vegetables and cheese. Roll and bake for an additional 15 minutes at 375°. After taking out of oven, sprinkle top with grated cheese. Slice and serve.
Cook, drain and mash the potatoes with diet margarine, salt and milk. Preheat oven to 350°. Cook broccoli according to package directions. Drain well and fold into mashed potatoes. Put in casserole sprayed with vegetable pan spray. Sprinkle with cheese. Bake for 10 to 15 minutes or until cheese melts.
Cook peach juice in pan and thicken with sugar and cornstarch. Add peaches. Let cool. Fold in whipped cream. Put in graham cracker crust.
Mix thawed hash browns with other ingredients. Bake at 350° for 45 minutes.
Beat egg yolks and mix sugar well. Add rind and juice of oranges. Cook in double boiler until thick. Let cool and add whipped cream.
Preheat oven to 375°. Drain pineapple and reserve 1/4 cup juice. Mix pineapple juice, soy sauce, onion, ginger and garlic powder together in a roasting pan. Add chicken and coat well. Arrange chicken in roaster with skin side up. Bake 50 to 60 minutes or until chicken is fork-tender, basting with juices occasionally. Add pineapple and bake an additional 5 minutes. Serves 8.
Combine all ingredients except Tangy Red Dressing in a large bowl, reserving some of the mushrooms, tomatoes, ham, cheese and eggs for garnish; toss gently. Arrange reserved ingredients on top of salad. Serve with Tangy Red Dressing. Yield: 3 to 4 servings.
This is a remarkably tasty and piquant concoction. The quality of the ingredients is critical. The red pepper should not be the pickled kind in the jar; the kind from a well stocked deli case is best. The deli in Scarsdale's C-Town market sells excellent peppers and Feta, too. Top the cheese and peppers with capers and eat open-faced or in traditional sandwich form.
Melt margarine and mix with dry cake mix. Spray bottom of a 9 x 13-inch pan. Pour blueberry pie filling, then crushed pineapple. Sprinkle dry mixture over fruit. Bake 30 minutes at 350°.
Cream butter and sugar. Add eggs and pineapple. Fold in bread gently. Bake in casserole at 350° for 40 to 45 minutes. Good served with ham or pork in place of potatoes.
In a punch bowl or large pitcher, combine all ingredients. Serve immediately. Yield: 3 quarts.
Beat cream cheese and sour cream together, then add remaining ingredients. Serve with apple wedges, pears, strawberries, grapes and melon.
Preheat oven to 350°. Line pan with parchment paper and lay crackers on, filling tray.
Saute onion in oil until soft.	Do not brown. Dust chicken with flour and fry in oil until brown. Season with salt and pepper to taste. Add onions, tomatoes, wine, bay leaves and parsley. Cover tightly and simmer until chicken is fork tender. About 1 hr. If necessary, baste occasionally with a little wine or chicken broth to prevent sticking.
Coat chicken pieces with a mixture of the flour, salt and a dash of pepper. Brown in shortening. Add next 3 ingredients. Cover and simmer about 45 minutes. Top with Sour Cream Gravy.
Cut squash in half; remove seeds and place face down in shallow pan. Add 1/2-inch water to pan and bake uncovered at 350° for 50 minutes, then turn cut side up. Mix all ingredients in small bowl and pour over squash evenly. Bake another 15 minutes.
Heat oven to 350°. Grease 13-inch round pizza pan. Combine brownie mix, egg, oil and water in a large bowl. Stir with a spoon until well-blended, about 50 strokes. Spread into pan. Bake 23 to 27 minutes. Cool completely on wire rack. Decorate with assorted fruit and cut into wedges. Top with ice cream and drizzle syrup over top.
Heat first 3 ingredients until warm (120°). In large bowl, blend 1 1/2 cups flour, yeast, salt, eggs and warm liquid. Beat 3 minutes at medium speed. By hand, stir in remaining 1 3/4 cups flour. Cover and let rise until double in size, about 1 hour. Grease large cake pan. Stir down dough, beating 30 seconds. Drop by tablespoon of dough side by side. Cover; let rise in warm place until double in size. Preheat oven to 350°. Bake until golden brown.
Mix soup and water together in casserole. Add rice with seasonings and Chinese vegetables. Arrange pork chops on top. Sprinkle with pepper. Bake for 1 hour and 20 minutes at 350°.
Process cottage cheese in food processor or blender until smooth. Place in medium bowl and set aside. Press spinach between paper towels until barly moist. Add spinach and remaining ingredients to cheese mixture; stir well. Cover and refrigerate about 3 hours. Serve with nonfat crackers or fresh raw vegetables.
Mix the sugar, 1 cup flour, butter or shortening and salt together like pie dough. Beat the egg in a cup; fill cup with milk. Add this to the first mixture, then add 1 cup flour and the baking powder. Mix well. Pour batter into a 9 x 13-inch pan. On top add cinnamon and brown sugar. Dot with butter on top. Bake at 350° for 30 to 35 minutes.
Cream butter and sugar; add eggs, one at a time, alternating with flour. Add whipping cream and vanilla; blend well. Pour into greased and floured tube pan and place in cold oven. Set temperature at 325° and bake 1 hour and 25 minutes. Do not open the door while baking.
Grate potatoes fine, and drain well. Add salt, crumbs, flour and parsley to make a stiff dough. Drop into boiling salted water from wet spoon. Dumplings should be about 1 1/2-inches long and 1/2-inch in diameter when cooked. They are done as soon as they float to the top.
Combine all ingredients in a saucepan; bring to a boil over medium heat. Simmer for 30 minutes. Use for basting chicken, chops or ribs. Store in a covered jar in refrigerator.
Mix together. Put in greased 9-inch square pan. Bake at 325° for 15 to 20 minutes. Cut and remove after cooking 5 minutes.
Preheat oven to 450°. Soften yeast in water 15 minutes. Add shortening, sugar, salt and milk. Add flour, a little at a time, beating thoroughly after each addition. Knead until smooth. (Do not add too much flour.) Cover with a damp, warm cloth. Let rise until double in bulk. Roll to 1/2-inch thickness. Cut in 2-inch rounds. Butter, fold over and butter again. Place in rows on well-oiled baking sheet. Cover and let rise until triple in bulk. Bake in a hot oven (450°) for 15 to 18 minutes. Makes 24 to 30 rolls.
Bake cake mix according to directions on box in a 13 x 9-inch pan. While cake is baking, mix milk and sugar; boil for 10 minutes. Add vanilla. While cake is hot, prick cake with a fork. Mix coconut with milk and sugar mixture. Then dribble over cake. Let cool (better overnight). Mix Cool Whip and 7 ounces coconut with vanilla. Spread over cool cake. Sprinkle with coconut. Let set in refrigerator overnight.