HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinate pork roast in lemon juice 3 to 4 hours or overnight in refrigerator. Place pork roast on aluminum foil and spread margarine all over it. Sprinkle all over with lemon pepper. Wrap roast in aluminum foil and place on grill. Cook over medium heat for 45 minutes, turning every 15 minutes. Remove foil and cook over low heat for 15 minutes more or until browned.
Mix together the cake mix according to directions. Press into a greased 9 x 12-inch cake pan. Mix the cream cheese and 2 beaten eggs; add powdered sugar. Mix until smooth. Pour over bottom layer. Bake at 325° for 40 minutes. Sprinkle with powdered sugar; cut into squares.
Melt the butter and add the onion, pepper, celery and garlic. Cook gently to soften. Stir in the mustard, cayenne, paprika and flour. Cook about 3 minutes over medium heat, stirring occasionally. Pour on the stock gradually, stirring until well blended. Add the thyme and bay leaf and bring to a boil. Reduce the heat and simmer about 5 minutes or until thickened, stirring occasionally. Add the shrimp and cook until pink and curled, about 5 minutes. Season with salt and pepper to taste and top with snipped chives before serving.
Bring brown sugar, corn syrup, pecans and butter to boil. Simmer for 5 minutes, stirring occasionally. Remove from heat and stir in baking soda. Pour mixture over popcorn; mix well. Bake in a 250° oven for 1 hour; stir every 15 minutes.
Combine butter, brown sugar, egg and vanilla. Beat until light and fluffy. Sift together flour, soda and salt. Gradually add to sugar mixture. Shape dough into 1-inch balls. Place on ungreased cookie sheet. Make a depression in center of each cookie.
Brown ground meat and onion in skillet. Drain off fat. Add remaining ingredients. Cover and cook for 1-1/2 hours. Let stand in steam until cabbage is tender.
Melt butter, salt and sauce in small bowl; mix well. Pour cereal, nuts and pretzels into 2 gallon plastic bag. Pour butter mixture over cereal mixture. Seal top of bag and shake until evenly coated. Pour bag contents into large bowl, microwave on High for 5 to 6 minutes, stirring every 2 minutes. Spread on paper to cool. Store in airtight container.
Microwave frozen asparagus 3 minutes on High. On 12-inch round microwave platter, arrange asparagus spears spoke fashion with tips to center. Melt butter (1 tablespoon) and add to bread crumbs. Set aside. Sprinkle onion, celery and tomato pieces over asparagus, drizzle with remaining butter. Sprinkle with basil and thyme. Cover with plastic (vented); microwave 10 to 11 minutes, turning platter after 5 minutes. Sprinkle with Parmesan cheese and buttered crumbs.
Preheat oven to 300°. In large bowl combine cereals and nuts with soup mix; then add butter and mix thoroughly. Turn into shallow baking pan. Bake 10 minutes.
Separate meat so it is loose and brown in an uncovered deep 5-quart pot. When browning is completed, drain juices into bowl. Put meat back into pot and add 5 to 6 teaspoons juices, discarding the rest. Add all ingredients. Mix well and, covering pot, cook over lowest heat possible, for 5 or more hours, stirring about 30 minutes. After 4 hours, taste occasionally, and add more of whatever ingredients you want to highlight. You should be aware however, that the longer you cook the mixture, the better the flavor develops and adding more of an ingredient is rarely needed. When done, put about 1 serving spoon of meat in each taco shell and top with whatever degree of "hot" taco sauce you desire. I personally prefer a mild taco sauce such as La Victoria chili dip along with shredded lettuce, chopped tomatoes and shredded Cheddar cheese or anything else you prefer. If any meat is leftover, it may be frozen. Makes 3 large tacos.
Cook broccoli until tender and drain. Combine rest of ingredients. Roll into balls. Bake in 325° oven 20 to 30 minutes. Freeze well.
Mix flour and salt. Use enough water until you have formed a ball. Knead 10 minutes. Use cookie cutters to make into shapes; don't forget to make holes at the top if you're planning to hang these from your Christmas tree.
Layer the ingredients. Mix sugar and Hellmann's; layer that, then sprinkle the top with cheese. Leave in fridge overnight.
Cook squash and drain. Mix with remaining ingredients. Bake in greased baking dish 30 to 45 minutes at 350°.
Cook hamburger until it's brown. Add onion, celery, green pepper, rice, tomatoes, sugar, salt and pepper. Cook 15 minutes. Add cloves and cook on low for 1 hour in electric skillet or 1 hour at 350° in oven. Stir once in a while and add extra water, if needed.
Empty pie filling into an 8 x 8 x 2-inch pan. Top with dry cake mix. Melt margarine and drizzle over top of cake mix. Sprinkle spice on top. Bake at 350° until pie filling bubbles.
Drain juices and add water to make 4 cups. Soften Knox gelatine in juice, then heat and add jello to dissolve. Pour over fruit in 9 x 13-inch pan and congeal.
Soak the onion soup in the tomato juice. Slightly beat the eggs. Add to the hamburger and the oatmeal. Add the soup mixture and mix. Shape in loaf and bake for about 1 hour at 375°.
Wash potatoes; scrub thoroughly. Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces. Place potatoes in 1 1/2-quart microwave-safe casserole. Add butter, teriyaki sauce, garlic salt, Italian seasoning and peppers. Toss to combine. Cover.
Blend flour, sugar, baking powder, baking soda and salt with butter or margarine with fingers. Sprinkle through raisins. Mix together with buttermilk. Save a little to brush tops. Roll out 1/2-inch thick; cut into rounds. Brush tops with milk. Bake at 425° for 6 or 7 minutes. Turn; bake approximately 3 minutes more. Serve with butter and jam if desired.
In a 1 1/2-quart microwavable bowl with top, put 1 can of corn. Add flour and sugar; stir well. Beat eggs and 1 1/2 cups of milk. Pour into bowl with corn, flour and sugar. While stirring, add 1 to 1 1/2 cups more milk and stir until all ingredients are mixed well. Dot top with butter or margarine. Microwave in covered bowl for 7 minutes at Power 7. Remove and stir well. Return to microwave for 5 minutes at Power 10. Turn midway 1/2 turn. Remove and sprinkle top with paprika. Microwave 8 minutes more at Power 7. Let set 5 minutes and serve warm.
Cream margarine and sugars. Add eggs and stir. Add rest of ingredients and stir until well mixed (do not use mixer). Spoon into 3 greased and floured cake pans. Bake at 350° until toothpick inserted in center comes out clean.
Make a stiff dough. Dissolve soda in water. Roll out and cut in squares. Bake in moderate oven. (Use all-purpose flour.)
Trim excess fat from chops. Place chops in skillet with about 1 tablespoon cooking oil. Brown on both sides for about 5 minutes. Remove chops from skillet and stir in onions for about 5 minutes. Add water, rice, marjoram, salt and pepper. Mix well. Return chops to skillet and cover. Bring to a boil. Reduce heat to low and cook for 18 to 20 minutes or until tender.
In a cup, combine onion and garlic in 1/2 cup water. Cook and drain sausage and ground chuck. In large pot, mix all ingredients. Simmer until well done, about 1 hour.
Drain each fruit separately. Combine juices or use the juice you like best with the instant pudding. Add from 1 1/3 to 1 1/2 cups of juice to mix with the pudding. Mix by hand. Fold in fruit, leaving bananas out until the day you plan to serve.
Spread 1 to 2 tablespoons pizza sauce on English muffin (squeeze bottle works well). Top with 2 to 3 pepperoni slices (or other favorite topping). Sprinkle with cheese. Microwave on High until cheese melts.
Mix well sugar, milk, cherries and dates. Cook until it forms a ball in water, then take from fire and add nuts. Stir until impossible to stir. Place on oiled cloth and let cool before cutting.
Combine all ingredients and mix well. Bake in a greased 9 x 13-inch pan for 45 minutes at 350°.
Chop up nuts and fruit. Mix with 1 cup flour; set aside. Mix sugars, shortening, eggs and vanilla until smooth. Add flour, soda and salt. Mix. Add fruit and nuts. Roll into logs. Refrigerate overnight. Slice and bake at 350° for 8 to 10 minutes.
Beat egg whites until stiff. Beat in sugar. Crush crackers and mix with baking powder and nuts. Fold this mixture into egg whites. Add almond extract last. Pour into greased and floured tin. Bake at 250° for 20 to 30 minutes. Serve with whipped cream.
Heat jelly and peanut butter on High in microwave-safe 2-cup measuring bowl for one minute. Stir and repeat. Stir mix again until smooth. Add remaining ingredients and microwave at 50% power for 2 additional minutes. Serve with Hillshire Farm 'Lil Smokies.
In a large bowl mix pumpkin, sugar and oil, then add eggs, flour baking soda, vanilla, salt, cinnamon and nutmeg. After all is blended, add chocolate chips. Drop onto ungreased cookie sheet and bake 10 to 15 minutes at 375°. Cool.
Brown ground beef, drain and set aside. In a crock-pot, place cheese, cut into 1-inch cubes and can of Ro-Tel. heat until cheese is melted, then add seasonings and beef. Turn crock-pot to low heat. When thoroughly heated, serve with chips and vegetables.
Coarsely slice cabbage and onion. Saute in butter until transparent. (Can be steamed to reduce fat.) Add sauerkraut and stir. Cook bow ties in boiling water until just done. Drain and mix with all other ingredients. Can be served as a casserole or reheated in butter as a leftover. Great with roast pork or sausage.
In frying pan, saute first 4 ingredients. In larger frying pan, saute onion and garlic in olive oil. Add dry rice and stir until lightly browned. Add the next 4 ingredients, one at a time, and stir until absorbed by rice. Add seafood. Salt and pepper to taste. Add about 1/4 cup fresh chopped parsley.
Combine sugar and flour; add butter, eggs, buttermilk, vanilla and 2/3 of the coconut. Pour into the shell. Sprinkle with remaining coconut. Bake at 325° for 1 hour.
Fix 3 flavors of gelatin as directed on the package the day before, except use 1 1/2 cups water to each package. Put each flavor in a separate bowl to set. When gelatin has set, cut into 1/2-inch cubes.
Mix butter with crushed Oreos (reserve 1/2 cup). Pat into a 9 x 13-inch pan. Top with softened ice cream. Freeze (approximately 2 hours). Spread fudge on top. Top with peanuts (if desired), then put Cool Whip. Sprinkle 1/2 cup Oreo crumbs on top. Freeze until ready to serve.
Combine mayonnaise, green onions and mustard; set aside. In a 3-quart serving bowl layer lettuce, shells, cucumber, tomatoes, crabmeat or tuna and peas. Spread salad dressing mixture over top, sealing to edge of bowl. Sprinkle with cheese and cover. Chill several hours or overnight. Toss and serve. This is a wonderful "lite" meal, especially in the summer.
Cook potatoes Cool. Peel and grate finely. Heat butter with soup, then add to potatoes. Next add sour cream, onions, cheese, salt and pepper. Mix thoroughly. Turn into 9 x 13-inch buttered pan.
Mix cornstarch and water. Stir all ingredients together in frying pan and sprinkle with soy sauce until vegetables are tender and crisp. Stir in noodles and serve.
Scald milk and add shortening, potatoes, sugar and salt. Cool to lukewarm. Dissolve yeast in lukewarm water. Add with the eggs to the potato mixture. Stir in enough flour to make a stiff dough. Knead lightly. Place in greased bowl and let rise slightly, about an hour. Cover and place in refrigerator overnight.
Grease large casserole with margarine. Put rice on bottom. Next, put chicken, then peas and soups. Mix minced onion and poultry seasoning with chicken broth and pour over all. Top with French fried onion rings. Bake at 375° for 30 minutes or until good and bubbly. Will serve 6 for a hearty meal.
Place bacon pieces in a 2-quart casserole. Cover with wax paper; microwave at High 5 minutes, or until crisp. Remove bacon; discard drippings. Crumble bacon; return to casserole. Stir in okra and remaining ingredients. Cover; microwave at High 10 minutes, stirring after 5 minutes. Yields 6 to 8 servings.
Combine dry jello and Cool Whip. Mix well. Add next four ingredients (one at a time). Refrigerate.
Soften gelatine in cold water. Heat tomato soup, undiluted. Mash cream cheese, which has been softened at room temperature. Remove soup from heat; add gelatine mixture, then add cream cheese and mix well. Add remaining ingredients; put in blender and mix well. Pour into 5 1/2 cup fish mold (grease with mayonnaise). Chill at least 2 hours. Decorate with cucumber and olives.
Mix all together in blender for 3 minutes. Pour into ungreased pie pan. Bake at 350° for 55 minutes.
Fry bacon until crisp. Remove from frypan. Add onions, peppers and garlic to bacon drippings. Cook until just tender. Add tomatoes and shrimp. Cook until shrimp are done and sauce thickens.
Mix together milk, mushroom	soup, sour cream, Cheez Whiz and onion, stirring well. Add hash brown potato chunks. Bake at 350° for 45 minutes. Remove from oven. Add corn flakes that have been tossed with butter and return to oven to brown.
First put all the fruit in a food processor and grind up into fine pieces. When you have the fruit ground up then add 2 cups of sugar to it. Stir and let sit. Then add 2 cups of boiling water to the large package of strawberry jello.
In a Dutch oven, place lentils, chicken broth, water and salt. Bring to a boil over high heat. Cover. Reduce heat to medium-low and simmer for 30 minutes.
Simmer in 3 quarts water 1 1/2 hours; drain. Meanwhile make the sauce.
In a large frying pan over medium heat, combine oil, onion, pepper and garlic. Cook, stirring until limp. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer for about 35 minutes or until eggplant is very soft; stir occasionally. Uncover and boil rapidly about 20 minutes, stirring often, until most liquid evaporates. Salt and pepper to taste. Serve hot. Makes 4 to 6 servings. (This recipe is from France.)
Cook spaghetti according to package directions. Drain well. In a large bowl, combine spaghetti, peppers and onion. Add salad dressing and toss to coat spaghetti and vegetables. Sprinkle generously with paprika and stir well. Add more paprika to give the mixture a red color. Stir again. Refrigerate for 4 hours.
Mix all ingredients except cucumbers. Pour over cucumbers and stir once a day for 6 days. Ready to eat. Must be kept in refrigerator. There won't be enough liquid to cover the cucumbers the first day. Don't give up. There will be more each day.
Combine dry ingredients. Add beaten egg. Mix thoroughly. Add butter, vinegar and water. Cook over low heat, stir until thick and smooth.
Beat eggs until thick and foamy. Add oil, sugar and vanilla; beat until thick and foamy. Stir in zucchini and pineapple. Sift together dry ingredients and add. Add walnuts and raisins. Bake at 350° in greased and floured pan for approximately 1 hour or until tested done.
Mix sugars and water together. Cook over medium heat to soft ball stage. Remove from heat and add margarine, salt and vanilla. Beat until creamy and add pecans. Drop by teaspoon on wax paper. Cool.
Add brown sugar to melted butter; cool. Add egg and vanilla to mixture and blend well.	Add sifted dry ingredients gradually.	Stir in chopped nuts. Pour mixture into 9 x 9 x 2-inch greased pan. Sprinkle chocolate chips on top. Bake in 350° oven for 20 to 25 minutes. Cut in squares while warm.
Boil and debone chicken. Cook noodles in broth; drain. Saute onion in Ro-Tel tomatoes. Melt cheese in a little milk. Mix all ingredients together in large bowl.
Place noodles in casserole dish. Pour half of the soup with milk over this. Put tuna and rest of soup over that. Cook 30 to 35 minutes at 400° or until noodles are done.
About 30 minutes before serving, trim stems from okra. Dice onion. In 12-inch skillet over medium-high heat in hot olive or salad oil, cook onion until tender. Stir okra, tossing to coat well. Add tomatoes with their liquid, salt, sugar, pepper and 1/2 cup water over high heat; heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until okra is tender. Makes 8 accompaniment servings.
Cook macaroni, then drain. Mix all ingredients, except mayonnaise together. Stir in mayonnaise until well mixed. Cover and refrigerate.
Cook potatoes in salt water, drain off most of water and add apples. Cook until tender. Mash the potatoes and apples, season with salt and pepper. Add sugar and butter. Slice the blutwurst and fry in the remaining butter until brown on each side. To serve, arrange the fried sausage over the mashed potatoes and apples mixture.
Mix all ingredients. Spread firmly onto bottom and sides of an ungreased 7 x 11 x 1 1/2-inch pan. Bake at 375° for about 15 minutes.
Mix sugar and dry ingredients together. Add oil and eggs; mix well. Add buttermilk, nuts, prunes and vanilla; mix well. Pour in greased tube pan. Bake at 350° for 45 minutes or until done.
Blend thoroughly margarine, white sugar and 1/2 cup of brown sugar. Add egg yolks, water and vanilla. Add flour, baking powder and baking soda. Spread batter in greased 13 x 9-inch pan. Cover with chocolate chips. Make a meringue with the 2 egg whites, beaten stiff. Add 1/2 cup brown sugar. Spread this over the chocolate chips. Bake at 375° for 15 minutes. Turn heat down to 350° for 15 minutes more. Cut while still warm.
Brown hamburger and onion. Drain off fat and add taco mix and beans. Simmer for 10 minutes. In a large bowl add crunched Doritos or corn chips, lettuce, tomato, grated cheese and cooled meat. Toss with Dorothy Lynch dressing.
Roll serving size chicken breast. Saute in 1 Tbsp. of olive oil. Place in shallow casserole dish. Put sliced mushrooms on top along with cheese slices. Add 1/2 c. chicken broth or more. Bake at 350° for 20-30 minutes.
Mix and pour into mold or an 8 x 8-inch square pan. Chill. Serve with whipped cream.
Cream together first 5 ingredients; beat in eggs. Sift dry ingredients and stir into first mixture. Add last 4 ingredients and mix well. Bake on lightly greased cookie sheet about 10 minutes at 350°. Equally good omitting chips and increasing coconut to 1 cup.
Combine all ingredients together and blend for 3 minutes. Allow to thicken in the refrigerator.
Sprinkle macaroon crumbs with rum. Stir to moisten evenly. Whip the cream. Mix in the egg yolks, confectioners sugar, crumb-rum mix and bittersweet chocolate. Place in sherbet glasses or a 4 cup mold and chill. This dessert can also be frozen.
Combine all 6 ingredients and stir well until mixed. Chill in freezer 10 to 15 minutes or chill in refrigerator longer before serving.
Cook potatoes in boiling salted water, about 30 minutes or tender. Chill. Peel and grate potatoes. Combine cheese, milk and 2 tablespoons butter in microwave until butter and cheese melt. Remove and stir in sour cream, onion, salt and pepper. Fold cheese mixture into potatoes. Pour into greased 2-quart casserole. Dot with butter and sprinkle with paprika. Bake at 350° for 45 minutes.
Preheat oven to 350°. Cream margarine and sugars. Add oil and eggs, mixing well. Blend the rest. Dough may be covered and chilled to make handling easier. Roll dough into walnut-sized balls and place on lightly greased cookie sheets. Dip bottom of glass tumbler in granulated sugar and press each roll flat. Bake 12 to 15 minutes.
Cream together the butter and sugar; blend in mashed bananas, eggs and vanilla. Mix and add to flour, baking soda, salt and buttermilk mixture. Stir in chopped nuts. Bake at 325° until done. Makes 2 loaves or 4 small loaves (takes 45 minutes for small loaves).
Mix margarine, flour and nuts. Press firmly in a 9 x 13-inch Pyrex dish. Bake 20 minutes at 350°. Cool. Cream together cheese and powdered sugar. Spread over crust. Beat pudding and milk; fold in 1 cup Cool Whip. Pour over cream cheese. Spread remaining Cool Whip on top. Sprinkle with chopped pecans. Chill 3 or 4 hours or overnight.
Spray a 1 1/2-quart casserole dish with Pam. Melt butter in dish. Combine next 5 ingredients and beat in egg; mix altogether. Bake at 375° for 40 to 50 minutes or check to see when done.
Prepare rice according to package directions. Also prepare broccoli to package directions. Put rice and broccoli in a 13 x 9-inch baking/casserole dish. Melt cheese and milk in saucepan or microwave. Pour over broccoli and rice and salt and pepper to taste. Sprinkle bread crumbs over top and bake at 350° for 15 to 20 minutes until top is golden.
Combine first 5 ingredients; mix well. Combine remaining ingredients in saucepan. Bring to boil. Pour over corn mixture. Mix well. Refrigerate overnight. Drain before serving.
Mix all ingredients well and put into greased loaf pan. Bake in 350° oven 1 hour and 20 minutes or until done. Cover top with additional catsup halfway through baking.
Mix eagle brand milk and cool whip on one bowl. Slice strawberries and mix with pie filling. Break up cake. Layer cake, strawberries and cool whip mix and top off with cool whip.
Combine all ingredients, except lemon juice; stir to dissolve sugar. Boil 5 minutes. Remove from heat; strain to remove spices and add lemon juice. Serve hot in punch cups or chill and serve over ice cubes. Makes about 2 quarts.
Mix all ingredients together. Pour into a 9 x 13-inch baking dish. Bake at 350° for 1 hour.
Place all ingredients in food processor and chop to desired thickness. Make during the day and let sit at room temperature. Serve over hot pasta.
Melt butter. Add garlic, onions, lemon juice, salt and pepper, bay leaf and 1/2 of the 1/4 cup of wine. Simmer for 10 minutes. Take out bay leaf. Add shrimp and cook for 20 minutes on medium heat. Remove from pan. Put in dish. Add rest of wine and chopped parsley. Stir. Serve over rice.
Stir milk and pineapple together in a bowl until well blended. Pour into a 4-quart ice cream freezer and add the 2 liter orange. Stir again, and it's ready to freeze.
Sift and mix together the first 4 ingredients. Mix oil, sugar and eggs; mix well, then add carrots and mix. Mix in all the dry ingredients, then add the pineapple, nuts and raisins. Put in a 10 x 13-inch pan. Bake at 350° for 45 minutes to 1 hour.
Cream the cheese, powdered sugar and vanilla. Fold in whipped cream and put in graham cracker crust. Cook sugar, flour, salt and cherry juice until clear. Cool about 5 minutes. Add cherries and butter. Cool thoroughly. Place thickened mixture on cream mixture. Keep refrigerated. Serves 6.
Sift together first 4 ingredients. Mix next 5 ingredients well. Add oatmeal. Mix dry ingredients with Crisco mixture. Stir in raisins, if desired. Bake at 400° for 8 to 10 minutes. Do not overbake. Cool and fill with white icing.
Pulverize pecans in blender. Cream sugar and butter until light and fluffy. Beat in undrained pineapple, yams and eggs until mixed. Combine pulverized pecans with flour, soda, cinnamon and mace; beat into pineapple mixture until blended. Stir in raisins. Bake at 350° for 50 to 60 minutes. Makes two loaves.
Layer broccoli and chicken in a baking dish. Mix butter and flour; heat and add milk and cheese. Cook until thick; pour over chicken/broccoli. Bake at 350° for 30 minutes. Serve over cooked noodles.
Mix tomato soup, sugar, vinegar and oil very well. Add the following to cooled and drained macaroni, celery, onion and eggs. Add peppers, sweet pickles and olives.
Brown sausage in Dutch oven. (Cube chicken and set aside.) Fry onion in oil; add flour and cook until brown. Add water and all other ingredients. Bring to a boil, then lower heat and cover. Raise lid occasionally to stir, but not too often. Cook until rice is tender, 45 minutes.
Beat eggs lightly, then add all remaining ingredients. Pour into unbaked pie shell. Bake 1 hour at 350°.
Mix cream cheese, confectioners sugar and Cool Whip in large bowl. In separate bowl, mix pudding and milk. Chop Oreo cookies in blender or food processor until fine like dirt. Combine pudding and cream cheese mixtures together. Layer large bowl or clay pot with one layer of pudding, then one layer of cookies and so on, until your last layer is layer of cookies.
Combine all ingredients and toss. Chill for 1 hour before serving. Toss before serving.
Smash the potatoes. We make pasta and put spaghetti sauce on it. You always watch the pasta tape. Put 2 eggs in the measuring cup and put it in the pasta machine. When it starts, you put more eggs in. Then the pasta comes out and you put more eggs on. We set the table and put food on it and we eat!