HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chops in skillet in oil. Drain and season. Place onion and lemon on top of chops and pour sauce and simmer for 45 minutes. Cook uncovered for 15 minutes.
Drain apricots and save juice. Drain pineapple in another container and save juice. Cut banana into pineapple juice. Mix pudding in apricot juice until smooth; pour over fruit after removing banana from juice and putting fruit together. Add pecans to taste.
Filling: Place drained Ricotta into a large bowl. Add raw large eggs, parsley, cheese, salt and pepper. Mix with a fork. Slice sausage and add to Ricotta mixture. After dough has rested, flour board and roll out 1/2 of dough into 9-inch pie pan. Add 1/2 Ricotta mixture. Slice 2 hard-boiled eggs. Place on top of Ricotta mix. Add remaining Ricotta and the rest of the sliced eggs. Roll out the other half of the dough. Place on top of the calzone. Secure edges of pie and put holes with fork in the top of pie to allow steam to escape. Beat one egg yolk and brush over top of calzone. Bake pie in preheated 375° oven for 45 to 60 minutes or until golden brown.
Place water in microwavable bowl and add oatmeal. Stir in thoroughly. Place in microwave for 2 minutes. Take out of microwave, being careful to use a potholder, as it may be very hot. Add brown sugar, butter and milk. Mix together and enjoy a fast, hot breakfast.
Carefully blend all ingredients in large mixing bowl. Fold in extra portions of kindness, helpfulness and respect for others. Bake at moderate temperature until well seasoned and has a bubbly atmosphere. Give plenty of patience while waiting to move into our new headquarters. Sprinkle with togetherness, secret pals and sharing many happy memories and good times in the future. Serve on a platter of good administration. Garnish with the finest board members, namely "Grade A" to accompany the Department Main Dish. Add condiments of volunteers who have donated their time and supplies when needed.
Steam carrots and cabbage until tender. Add to prepared vegetables the soup and milk. Slice the sausage and add to mixture. Cook until blended well.
Shred potatoes and onion on coarse grater in water. In large bowl, mix together the rest of ingredients; add drained potatoes and onion. Mix well. Bake in buttered casserole at 350° for 1 hour and 15 minutes.
Combine all ingredients, except lemon juice; simmer for 10 to 15 minutes. Just before serving, add lemon juice. Serve hot or chill and serve as a spicy punch.
Cook in saucepan the sugar, molasses with Karo syrup, butter and vinegar until candy is brittle when tested in cold water (around the hard crack stage on candy thermometer). Stir in pinch of baking soda when you take off heat.
Make pizza crust as directed. Brown sausage. Spread over crust. Layer hash browns. Mix 4 eggs and milk; season to taste and pour over pizza. Sprinkle shredded cheese on top. Bake at 425° for 20 minutes.
Combine all ingredients in a large bowl, except the soup, flour and ground allspice. Shape into meatballs and roll in flour. Brown meatballs. Add undiluted soup. Cover and let simmer up to 1 hour.
Use 2/3 cup per mug. Add hot water. Store in airtight container. May double if you drink a lot. This stuff is wonderful!!
Mix and put on top of apples. Bake until a rich syrup has formed and apples are done.
Combine corn, potatoes, celery, onions, broth and salt. Boil, then simmer until tender, 15 to 20 minutes. Combine milk and flour. Blend into vegetables. Cook until slightly thickened. Add cheese (separate while adding), mustard and pepper. Stir until cheese melts. Add beer and stir thoroughly. Serve and top with croutons.
In a bowl, combine cheeses and cream and beat smooth. Drop clean, dry grapes into cheese mixture. Stir by hand to coat them. Roll in toasted nuts and chill until ready to serve. Serves 8 to 10.
Heat all ingredients together in a saucepan until jelly is thoroughly melted. Whip until smooth. Place wieners in a dish and cover with sauce. Keeping them warm in a crock-pot works best.
Heat oven to 350°. Mix all ingredients in a 3-quart casserole dish. Cover and bake for 3 hours. Serves over rice or noodles, as desired.
Place chicken between 2 sheets of plastic wrap. Flatten using a meat mallet or rolling pin. Dip chicken into egg and dredge in crumbs.
*For lower fat, lower calorie pie, substitute Carnation lite evaporated skimmed milk.
Mix flour and spices to coat potatoes. Scrub potatoes, leaving the peel on. Cut into wedges. Put 4 or 5 wedges in a mixing bag with the flour/spice mixture to coat. Melt butter in a shallow pan and bake for 30 minutes at 450°. Turn potatoes after 15 minutes.
Heat butter in a large saucepan. Add onions and fry 10 minutes. Add flour and mix until smooth. Add chicken broth gradually, stirring constantly, until boiling. Add potatoes, saffron, salt and cayenne pepper; simmer 20 minutes. Add milk and peas and continue cooking gently for 5 minutes. Beat eggs and cream cheese together in bowl and gradually add 2 cups of hot soup, beating constantly to avoid curdling. Return the contents of the bowl to the saucepan and heat, but do not boil. Serve immediately. Serves 6.
In small bowl, combine all ingredients except peanuts; mix well. Chill about 15 minutes for easier handling. Shape into ball; roll in nuts. Cover and refrigerate 2 hours or until firm and flavors have blended. Serve with assorted crackers or small slices of rye bread.
Melt margarine in a shallow baking pan in a 375° oven. Remove from oven and add honey and mustard. Stir mixture together. Coat chicken in sauce and place in one layer, meaty side up. Bake one hour or until done at 375°.
Prepare pasta according to directions and drain. In a small saucepan, heat olive oil over low heat. When oil is hot, but not smoking, remove pan from heat and add remaining ingredients. Toss with the pasta. Sprinkle with fresh Parmesan cheese and serve at once.
Line bottom of 9 x 13-inch greased pan with 1/2 package tortillas. Brown beef; season to taste with salt, garlic salt and chili powder. Spread over tortillas. Spread beans next, then the cheese. Place rest of tortillas in pan. Mix chicken soup with tomatoes in a bowl. Pour over top, cover with foil and bake at 350° for 1 hour.
Mix soup, sour cream and onion. Cook broccoli until almost done. Grease a 9 x 13-inch casserole. Layer broccoli, 1/2 sauce, chicken and remainder of sauce. Sprinkle with Parmesan cheese. Bake for 30 minutes at 350° until bubbly.
Salt and pepper ground round and place in bottom of casserole dish. Cover with soup. Sprinkle with Tater Tots. Bake 30 to 40 minutes at 350°.
Mix dry ingredients. Add oil to milk and pour into dry mix. Stir until mixture makes a ball and cleans the bowl sides. Knead 8 to 10 times on waxed paper without additional flour. Roll to 1/4 to 1/2 inch thickness as desired.
Simmer ingredients for an hour or so, then add cooked potatoes and carrots, about 2 cups diced potatoes and 1 cup diced carrots. Add water to soup to taste. Cook for about another 30 minutes or so.
Preheat oven to 425°. Combine all ingredients except pecans and pastry. Beat until well blended (I use mixer). Add pecans. Pour into unbaked pie shell. Bake at 425° for 10 minutes. Reduce heat to 325°. Bake 40 minutes longer or until filling is firm. (Baking time is usually closer to 50 to 60 minutes longer; watch it very closely during last 10 to 15 minutes. Pie will puff up and split open; filling should be very firm when you gently shake it.)
Combine first four ingredients. Cook 7 to 8 minutes on High, stirring well after 4 minutes. Stir in butter and vanilla. Blend well. Cook 1 to 2 minutes on High. Add soda and stir until light and foamy. Pour onto well buttered cookie sheet. Pull to thin out when cool enough to touch. Makes 1 pound.
Brown meat in skillet; drain. Add pork and beans and heat to boiling. Add cheese and stir until cheese is melted. Cover and remove from heat. Let stand 10 minutes. Serve with garlic bread.
Mix the first 5 ingredients together thoroughly; press down evenly in 9 x 13-inch baking dish. Melt together the chocolate chips and 6 tablespoons butter or margarine over low heat, stirring constantly. Pour over first mixture. Let set until firm. Cut into size pieces desired. (Very rich and delicious.)
Cream the first 3 ingredients in mixer bowl. Beat in eggs. Add cream and flavorings. Mix in sifted dry ingredients. Chill. Roll 1/4 of the dough at a time, 1/8-inch thick on surface sprinkled with confectioners sugar. Cut as desired. Place 1 inch apart on ungreased cookie sheet. Spread with Date Filling, leaving 1/4-inch edges. Cut narrow strips from dough scraps. Crisscross over Filling, pressing ends to bottom of cookies. Bake at 375° until light brown. Makes 50 servings.
Melt butter, chips and peanut butter. Add peanuts and marshmallows and mix. Pour into greased 9 x 13-inch pan. Keep refrigerated.
Mix all ingredients together. Bake at 350° for 30 minutes or until set.
Prepare pudding by box instructions. Drain pineapple; slice bananas. Mix pecans into pudding. Make layers of bananas and pudding with pineapple mixed in. Top with Cool Whip. Chill for 1 hour.
Mix water, sugar and yeast; let stand 10 minutes. Then mix the rest of ingredients to make a soft dough. Let stand in a warm place until double in bulk.	Punch down. Make into rolls any size or shape.	Let raise until double in size. Bake until golden brown, about 20 minutes. This dough makes good cinnamon rolls, too.
Combine macaroni and vegetables. Combine seasonings with mayonnaise, sour cream and vinegar. Blend with macaroni and vegetables. Chill until ready to serve. Garnish with egg slices.
Brown and season meat. Heat 2 sauces in small pan. (If can't find El Patio, use taco sauce and leave off tomato sauce.) Pour small amount of oil in same skillet and heat. Heat tortillas one at a time in oil. Turn once, just take seconds, keep soft. Drain on paper towel. Dip in hot sauce. Put a layer of meat, onion and cheese on taco. Repeat and add lettuce and tomato on top. Your can add olives, avocado, etc. Serve with Ranch Style beans.
Trim crusts from bread slices and butter bread on one side. Cut bread slices into about 1-inch cubes. Place buttered side up in a 9 x 13-inch Pyrex or glass cake pan. Beat together eggs, milk, salt, mustard and pepper. Pour over bread slices. Add cubes of ham or sausage on top with grated cheese. Cover with aluminum foil and refrigerate overnight. Bake, covered, in a preheated 325° oven about 1 1/2 hours or until egg mixture is set. Ten minutes before done, uncover.
Saue onion in butter. Mix the rest of the ingredients together. Pour into a greased 1 1/2-quart casserole. Bake at 350° for 30 to 40 minutes.
Cook ground beef until crumbly. Add onions, tomatoes, peppers and seasonings. Cover and simmer 45 minutes. Put layer of meat and layers of macaroni in a greased casserole dish. Let the top be meat. Sprinkle with cheese. Bake at 350° for 20 to 30 minutes.
Combine milk, sugar, biscuit mix, eggs, butter and vanilla in electric blender container. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pie pan. Let stand about 2 minutes. Sprinkle with coconut. Bake at 350° for about 40 minutes. Serve warm or cool.
Combine lime gelatin and applesauce. Heat over low heat until gelatin dissolves and then cool. Stir in celery, nuts, maraschino cherries and lemon-lime carbonated beverage. Chill until syrupy. Chill Carnation evaporated milk in tray until ice crystals form. Whip until stiff and add lemon juice; whip until very stiff. Fold into gelatin mixture and chill until firm.
Mix all dry ingredients in airtight container. When ready to use, mix 2 teaspoons or to taste in 1 cup of hot water.
Melt margarine and vanilla in pan. Mix sugar and cocoa well in bowl. Add margarine and vanilla to sugar and cocoa. Mix well. Add peanut butter and mix well. Press into greased 9 x 13-inch pan. Refrigerate until set. Cut and serve.
Mix all the ingredients. Shape into meatballs. Fry meatballs in olive oil until golden brown. Makes 30 meatballs. Delicious served with Tita's Spaghetti Sauce below.
Mix together well and put into baking dish and bake until bubbly. Bake at 350°.
Beat egg whites until foamy. (Be sure that eggs are at room temperature before using.) Gradually add sugar and continue beating until stiff. Add salt and vanilla. Mix well, then add nuts and Rice Krispies. Preheat oven to 350°. Drop cookies by teaspoonfuls onto ungreased, foil-covered cookie sheet. Place cookies in oven and immediately turn oven off. Leave cookies in closed oven overnight or until oven is completely cool. Yields approximately 2 dozen cookies.
Preheat oven to 325°. Grease 2 (8 or 9-inch) round pans. Combine butter, whipping cream and brown sugar in small heavy saucepan. Cook over low heat just until butter is melted, stirring occasionally. Pour evenly into prepared pans. Sprinkle evenly with chopped pecans. Combine cake mix, oil, water and eggs in large bowl; beat at low speed until moistened, then beat at high speed 2 minutes. Carefully spoon batter over praline mixture in pans. Bake 35 minutes. Cool layers in pans on wire racks 10 minutes. Loosen edges and remove to racks to cool completely.
Cream shortening, margarine and sugar. Add remaining ingredients except egg whites; beat thoroughly. Fold in stiffly beaten whites. Bake in 3 greased and floured 9-inch cake pans at 350° for 25 minutes.
Combine everything but bacon. Cut bacon strips in half. Shape mixture into balls. Wrap in bacon strips. Secure with toothpicks. Place on wire racks over baking pan. Bake in 375° oven for 30 to 35 minutes until bacon is brown.
Mix all ingredients together and simmer 20 to 30 minutes. Recipe may be doubled or tripled. Baste spareribs with sauce as they barbecue.
Mix all ingredients together. Bake in loaf pans at 350° for about 1 hour.
Peel and devein shrimp. Remove tails. Melt butter over medium heat. Stir in garlic. Saute, but do not brown. Add shrimp; saute 1 to 2 minutes on each side until shrimp is pink and skin is opaque. Pour lemon juice over. Salt and pepper. Remove onto plate. Keep juices in. Stir in parsley and boil. Pour over shrimp. Serve with wild rice.
Mix in order listed. Roll into 1-inch balls; store in airtight container. These are best if allowed to ripen and mellow for a couple of days before serving.
Saute onions in half of butter until soft. Stir in flour. Add water. Cook over low heat, stirring, until mixture thickens. Blend in cheese. Combine sauce and eggs; mix gently with broccoli. Pour into 1 1/2-quart casserole dish. Cover with crackers; dot with butter. Bake at 325° for 30 minutes.
Mix together all ingredients for filling, add pecans last. Pour into pie shell. Bake at 400° for 15 mins. Reduce heat to 350° and bake for 30-35 mins. or longer. Outer edges of filling should be firm, center should be slightly soft.
Bring to a boil water, vinegar, salt and seasoning. Add fish, keep to a boil and cook for 25 minutes. Drain, and serve with melted butter.
Trim fat from steak. Cut into thin strips. Brown meat, onion and garlic in butter & oil in large skillet. Add salt, celery salt, pepper, tomatoes, bouillon cube and green pepper. Cover and simmer 30-45 minutes or until meat is tender. Combine cornstarch and Worcestershire sauce; stir into meat mixture. Cook until thickened. Serve with cooked rice or noodles. 6 servings.
Sprinkle French bread with celery powder and brown in broiler. Cut onion in half and slice in thin pieces. Saute onion in butter until tender. Add water and bouillon. Simmer until hot. Put soup in crock. Bake 20 minutes at 300°.
Combine sugar,	margarine and	milk in heavy saucepan. Bring to	a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring constantly to prevent sticking. Remove from heat and stir in chocolate bits until melted. Add Marshmallow Creme, nuts and vanilla; beat until well blended. Pour into well-greased 13 x 9-inch pan. Cool at room temperature and cut into squares.
Take flour, sugar and butter and rub to crumbs. Take out one cup of crumbs for top. To all the rest, add a mixture of egg, cinnamon, buttermilk (or sour milk) and soda. Spread crumbs on top and bake at 350° for 25 to 30 minutes.
Cream shortening, sugar, brown sugar and eggs. Add flour, soda, salt and baking powder. Mix well. Add corn flakes and coconut. Drop by teaspoon on sprayed cookie sheet. Bake at 350° for 8 to 10 minutes.
In a small bowl, combine butter (margarine) paprika, rosemary, marjoram and parsley, mixing until well blended. Spread mixture on French bread slices. Wrap in foil. Heat in oven.
Slice apples in pastry lined pan. Combine sugar, flour and nutmeg in saucepan. Add orange juice and butter; heat until butter is melted. Pour over apples. Cover with pastry strips. Bake in 425° oven for 15 minutes. Reduce heat to 325° and bake 30 minutes longer.
Cook fresh broccoli, covered in a small amount of boiling water for 9-11 minutes or till crisp-tender. Drain. Transfer to a 1 1/2 quart casserole. Combine soup, cheese, milk, mayonnaise, and pimiento. Stir into broccoli. Top with crushed crackers. Bake at 350° for about 30 minutes or till heated through. Serves 6.
Brown ground beef and drain. Place cheese, Ro-Tel tomatoes and taco mix in microwavable dish. Microwave on high until cheese is almost melted. Place meat in dish and finish melting cheese. Eat with tortilla chips -- enjoy.
Brown meat with onions. Cook noodles. Layer in crock pot: beef, noodles, sauce, pepperoni and cheese. Start again with beef. Cook on low for 4 hours.
Mix all well. Add small amount of water. Cover meat mixture and simmer about an hour. Add 1 tablespoon brown sugar. Simmer 1/2 hour.
Grease a 9 x 16-inch pan. Spread rice on bottom, then spread chili over the rice. Cut each tamale in half, lengthwise. Arrange on top of chili. Cover with grated cheese. Cook at 350° until hot and bubbly, approximately 30 minutes.
Combine sugar and flour in bowl. Bring margarine, cocoa, oil and water to boil in a saucepan. Pour over the sugar and flour mixture, mixing well. Add buttermilk, soda, vanilla and eggs. Mix well. Pour into 13 x 9-inch pan that has been greased. Bake at 400° for 25 or 30 minutes.
Cream shortening, margarine and sugar. Add eggs, beating after each. Stir baking powder into flour. Add flour mixture, alternating with milk; mix well. Add vanilla and mix well. Stir in pineapple. Spray tube pan with cook spray and pour batter into pan. Place in cold oven. Turn oven to 325° and bake for 1 1/2 hours.
Sear ground turkey and onion in skillet. Drain off any grease. Put in saucepan and add salt, pepper, chili powder, Ro-Tel and tomatoes. Cook about 20 minutes. Add the beans. Cook 15 more minutes.
Mix all ingredients, except Fritos and lettuce. Refrigerate for several hours (overnight if possible) before serving. Then break up lettuce and add Fritos. Add to refrigerated mixture. Mix and serve.
Cook sugar, margarine and Pet milk to soft ball stage. Add the chocolate chips, Marshmallow Creme and vanilla and stir until smooth, then add pecans; stir well. Makes approximately 5 pounds of fudge. (Nestle chocolate chips make a better fudge.)
Boil for 5 minutes. Add 2 tablespoons vanilla. Cool and beat; add nuts.
Avocados should be soft and rotten looking. Peel and pit avocados, then mush with a fork. Mix in rest of ingredients and eat. It won't keep, so eat it all. Good with tortilla chips or Doritos.
In large bowl with electric mixer at medium speed, beat Baker's Deluxe margarine, sugar, honey, egg and vanilla extract until thoroughly blended. Blend in flour, baking powder, baking soda and salt. Cover; chill dough at least 2 hours. On a lightly floured surface, roll dough out to 1/4-inch thickness. Cut dough with cookie cutters into desired shapes. Place on ungreased baking sheets. Bake at 350° for 6 to 8 minutes or until golden brown. Remove from baking sheets; cool on wire racks. Decorate as desired.
Blend all ingredients. Put in crock-pot and cook for 12 hours. Makes 5 pints.
Separate the yolks from the whites of the eggs. Add flour to the yolks gradually, then thin it down with oil and milk. Add salt and pepper. Beat well until like thick cream. Leave to stand for 1/2 hour, then stir in the stiffly beaten egg whites and mix well.
Mix chicken, celery, rice, lemon juice, soup and salad dressing together; refrigerate. Put salad in baking dish; top with chopped eggs, grated cheese and crumbled potato chips. Bake for 30 minutes at 350° until heated through. Serves 5 to 6.
Thoroughly mix together all ingredients. Freeze. Allow mixture to thaw slightly to a slush texture before serving.
Cook first 3 ingredients (either pressure cooker 5 minutes or microwave 25 minutes); set aside.
Dissolve both packages jello in boiling water in mixing bowl or saucepan. Add strawberries; cut them up as they thaw. Add the undrained pineapple and mashed bananas. Stir to mix. Pour 1/2 of jello mixture into 9 x 13-inch dish. Put in refrigerator until set. Mix sour cream and pecans and spread over first layer of jello. Pour remaining jello mixture over the top of sour cream layer. Refrigerate until set.
Combine all ingredients in a large pot with a tight fitting lid. Bring to a rolling boil and skim off any foam that rises to the surface. Cover. Simmer 2 hours. Adjust seasoning.
Roll into balls. Bake for 10 minutes at 350 degrees on ungreased cookie sheet.
Mix all ingredients except tortillas and cheese. Layer tortillas in bottom of a 9 x 13-inch pan. Spoon in chicken mixture; spread. Add a layer of tortillas; then cheese. Repeat, ending with tortillas topped with cheese. You can add Parmesan cheese also (optional). Bake at 350° until bubbly and brown.
Drain pineapple (save juice). Combine drained pineapple and marshmallows. Refrigerate overnight. Beat pineapple juice, egg, flour, vinegar and sugar; heat until thick, stirring constantly. Refrigerate until completely cooled. When cooled, mix sauce and Cool Whip. Add nuts, marshmallow mixture and apples. Refrigerate for 2 hours before serving.
Mix all ingredients (except muffins). Spread 1/2 inch thick on muffin halves. Freeze 30 minutes. Cut into quarters with pizza cutter. Broil 8 to 10 minutes or until bubbly. Can freeze for 3 months.
Drain marinade from 1 jar of hearts into frying pan. Drain other jar. Chop all hearts and set aside. Add onion and garlic to frying pan and saute until onion is limp, about 5 minutes.
Dissolve Jell-O in 1 cup of boiling water. Mix first 4 items. Put marshmallows on top. After if jells, use Cool Whip and mayonnaise to spread on top. Sprinkle cheese on top. Let set overnight.
Cover pan with olive oil. Let oil heat, then put in pan the chopped onion, mushrooms (drain can), garlic powder, basil, salt, pepper and pat of butter. Saute until onion fries clear. Put in whole can of tuna and water also from tuna. Add 1/2 cup water. Bring to a boil for 2 minutes. Turn off. Do not overcook tuna. Cook pasta; drain. Put in big pasta bowl or back in pot. Put tuna mixture over pasta and mix well. Let sit about 5 minutes for flavor. WaLa!
Saute onions in small amount of butter. Mix with Cheez Whiz and sour cream. Melt butter; mix cheese with butter, then add sour cream. Put frozen Tater Tots in greased baking sheet. Pour cheese mixture over tots. Bake at 350° for 30 minutes.
Melt chocolate; set aside to cool slightly. Cream the butter and sugar, then add to cooled chocolate. Beat until fluffy. Add whole eggs, one at a time, beating well after each addition. Add peppermint and vanilla; beat again. Sprinkle 1/2 of the crumbs in paper lined muffin cups. Add chocolate mixture; sprinkle remainder of crumbs on top. Refrigerate until firm. Better if made the day before serving. Top with whipped cream and maraschino cherries. Very rich!!
Mix cream cheese, vanilla extract and condensed milk until smooth. Add lemon juice and mix again. Add the Cool Whip. Mix in pie filling being careful not to overmix. Pour mixture into the 2 pie crusts and refrigerate for about 3 hours.
Brown ground meat in skillet; drain off excess grease. Add chili, chili powder, salt and pepper to taste. Add 1/2 cup of water; let simmer 15 minutes. Place nacho chips on plate. Spoon meat sauce over chips. Sprinkle on meat, onion, bell pepper and tomatoes. Cover with cheese. Put in microwave for 45 seconds or until cheese begins to melt.