HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly brown chops in lard or drippings in large glass-ceramic skillet. Remove chops from skillet and sprinkle with 1/2 teaspoon salt. Cook onion in drippings in a skillet 3 to 5 minutes. Stir in stuffing mix and sprinkle with 1 teaspoon salt. Combine soup with water. Add chopped apple, zucchini and diluted soup to stuffing mixture, stirring lightly to combine. Place in a large glass-ceramic open roaster. Place pork chops on top of stuffing. Cover pan tightly with foil. Bake in a slow oven at 325° for 45 minutes or until chops are done. Yield: 6 servings.
Combine sugar, corn syrup, water and salt in pan. Cover and cook on medium heat without stirring until it comes to a boil. Uncover and boil until 300° (hard crack stage). Meanwhile, spread nuts in shallow pan and put in oven heated to 350° for 10 minutes. Reduce heat under candy mix to very low and add heated nuts, butter and flavorings. Stir just until nuts are coated and butter is melted. Turn into large sieve or colander and let set one minute to drain off extra syrup. Spread onto 2 buttered cookie sheets and separate quickly with 2 forks. When cool, pack in containers.
In a large kettle combine cider, sugar and juices. Tie spices in a white bag. Add to cider and nutmeg. Simmer for 20 minutes. Remove spice bag. Serve hot with a cinnamon stick, used to stir the drink in a teacup.
Mix yeast with warm water; stir well. Add 2 cups flour, salt, sugar and oil. Mix well. Add 2 more cups flour. Mix well and then turn out on floured bag (a plastic bag works well), and knead, knead, knead, then place in large bowl with just a little oil. Spread in bowl, cover and allow to rise.
Cream well the oleo and sugar. Mix eggs, flour, baking powder, soda, cocoa and salt together with water, vanilla and kraut. Mix well. Bake in greased and floured 2 layer or sheet cake pan at 350° for 30 minutes.
Cook carrots in salted water; drain and cool. Add to mixture of vinegar, sugar and tomato soup. Add onions, green pepper, oil, mustard and Worcestershire. Cover and marinate in refrigerator for at least 12 hours. Will keep indefinitely.
Brown hamburger and onion together. Add Worcestershire sauce, chili powder and tomatoes. Simmer all together for 15 minutes. Add baked beans. Mix together and put into baking dish. Mix corn muffin mix according to directions on box. Put over top of bean mixture and bake according to muffin mix recipe. If multiplying this recipe, cut down on chili powder.
Preheat oven to 375°. In 9-inch pie plate, with fork, stir cracker crumbs, butter and sugar until moistened. With hand, press mixture onto bottom and up sides of pie plate. Bake crust 10 minutes. Cool completely in pie plate on wire rack.
In a bowl, mix all the ingredients (melt chocolate and butter in double boiler first). Put in pan (mixture should be about 1/2 inch thick) and put into 350° preheated oven for 30 to 40 minutes. Fork will be slightly gooey upon testing, not completely dry.
Drain peaches; reserve juice. Dissolve cornstarch in 1/4 cup peach juice; set aside. In skillet, heat remaining peach juice, brown sugar, cranberry sauce, cinnamon, nutmeg and butter. When butter is melted, add cornstarch mixture. Stir over medium heat until mixture thickens. Place yams and peaches (sliced) in casserole dish. Add liquid mixture. Heat for 20 minutes in a 350° oven.
In a 13x9 inch baking dish, layer refried beans, bean dip and onion. Sprinkle avocado with lemon juice and arrange on bean layer. Stir together sour cream and mayonnaise and carefully spread on avocados. Sprinkle taco seasoning mix, then Monterey Jack cheese, cheddar cheese and olives. Arrange tomatoes and green onion on top. Serve with tortilla chips.
Melt butter in casserole dish. Mix up all ingredients and pour in dish. Bake at 350° for 45 minutes with cover on. Stir once.
Put rice, milk and seasoning in double boiler. Cook over boiling water until tender (40 minutes). Add the rest of the ingredients. Mix well; put in a 1-quart casserole dish. Bake at 350° for 25 minutes.
Preheat oven to 400 degrees F (200 degrees C). Cover two baking sheets with aluminum foil, and drizzle with olive oil. Arrange potatoes, carrots and onions on one baking sheet. Drizzle with more olive oil and sprinkle with oregano, cumin and mustard seeds. Place the garlic bulb on the baking sheet. Arrange the peppers and tomatoes on the second baking sheet, and sprinkle with olive oil. Place both pans in the oven. Cook, stirring the contents occasionally, until the potatoes, carrots and onions are tender and the peppers and tomatoes are black, about 30 to 45 minutes. The bell peppers and tomatoes may take a little longer to cook than the potatoes, carrots, onions, and garlic. Feel free to remove the baking sheet of potatoes earlier than the baking sheet of bell peppers. Reduce the oven's heat to 350 degrees F (175 degrees C). Transfer the tomatoes and peppers into a medium size mixing bowl with the canned tomatoes and cinnamon stick. Cover the bowl, and let it set for 30 minutes. Skin and seed the peppers and skin the tomatoes. Chop the peppers and tomatoes and place them into a medium size pot that can be placed in the oven. Squeeze the garlic from skins into the pot and stir in the potato mixture and chickpeas. Season with lemon juice, salt, and black pepper. Cover the stew, and bake it for 30 minutes. Serves 8.
Butter a 9 x 13-inch pan. Spread ingredients in layers: pineapple, blueberries, half of the sugar, to be sprinkled over the berries, dry cake mix, melted margarine and chopped nuts. Sprinkle last half of the sugar over nuts. Bake at 325° for 35 to 40 minutes. Serve warm or cold.
Cut Twinkies long ways and place cream side up in a 9 x 13 pan. Spread drained pineapple over Twinkies and sliced bananas over pineapple. Prepare pudding with 3 cups milk and spread over bananas. Spread Cool Whip over pudding. Sprinkle with nuts and let chill overnight for best results.
Cream the margarine and sugar. Blend in almond extract and salt. Add flour; mix well. Shape tablespoonfuls of dough into balls and roll in sesame seed. Place on ungreased baking sheets; flatten slightly. Indent center of each and fill with preserves. Bake at 400° for 10 to 12 minutes.
Prepare cake mix as directed on box. Pour 1/2 batter in greased 9 x 12-inch pan. Bake at 350° for 15 minutes. Melt caramels, cream and butter over low heat stirring. Sprinkle with 3/4 to 1 1/2 cups pecans and all the chocolate chips. Add the rest of the batter. Sprinkle with remaining pecans. Bake 20 to 30 minutes until done.
Cream together the first 4 ingredients, then add the rest, in well-greased bread pans. Bake at 325° for 1 1/4 hours.
Butter 9 x 13-inch pan. Preheat oven to 350°. Put cake mix in large bowl; set aside. In another bowl, put 1/3 cup of juices, 1 cup water, 3 eggs and 1/3 cup oil. Mix and add to cake mix. Beat 2 minutes at medium speed. Bake 30 minutes.
Soften yeast in warm water with 1 teaspoon sugar. Let stand 10 minutes. Combine scalded milk, sugar and salt. Let cool to lukewarm. Blend in yeast. Add eggs and 3 cups flour. Beat until bubbly. Add melted butter that has been cooled. Sprinkle 1 cup flour over prepared fruits and nuts. Reserve 1/2 cup flour for kneading. Add rest and cardamon seed to batter. Mix well. Stir in fruit mixture. Turn dough out onto lightly floured board. Cover and let rest for 10 minutes. Knead dough until smooth and elastic. Place dough in greased bowl, greasing top of dough lightly. Cover and let rise until doubled, about 2 hours. Divide dough into 6 equal portions. Shape into loaves. Place in well-greased 1 pound coffee cans. Brush with melted butter; cover and let rise until double. Bake at 375° for 60 minutes. Cool in pans for 5 minutes, then remove from pans and cool on racks. Drizzle with icing and sprinkle with colored sugar.
Combine all ingredients and beat 3 to 4 minutes. Pour into greased and floured tube pan (Bundt) and bake at 350° for 35 to 40 minutes. Remove from pan while hot and ice or glaze.
Jell-O and Kool-Aid should be the same flavor, although you may mix certain other flavors together, such as orange/pineapple, etc. Mix Jell-O, Kool-Aid and sugar together. Add hot water and mix well. Then pour in cold water and mix well. Pour mixture into popsicle mold and freeze.
Cover bottom of skillet with oil. Add 1 cup of rice. When rice is brown, add ingredients. Add 2 cups of water, 1/2 can tomato sauce, 1 bouillon, salt and pepper. Stir once to mix ingredients. Cover and simmer.
Combine ingredients; pour into shell. Bake at 400° for 10 minutes. Reduce heat to 350°. Cook an additional 30 to 35 minutes.
Season chicken to desired taste, then flour chicken. Fry over medium heat until golden brown. Mix sauce and honey. Pour over fried chicken; rotate chicken in sauce 3 to 4 minutes. Remove chicken from sauce. Easy as 1,2,3.
Preheat oven to 350°. Cream potatoes. Stir in butter and sugar. Beat in eggs. Mix spices, salt and milk in potato mixture. Pour into pie shells. Bake 70 minutes.
Mix all ingredients and form into small balls. Place on a cookie sheet and bake 25 to 30 minutes at 350°.
Place potatoes in microwave-safe dish. Drizzle with oil; sprinkle with basil, oregano, garlic, salt and pepper. Cover with waxed paper; microwave on High for 7 to 9 minutes, or until potatoes are tender. Stir halfway through cooking time. Sprinkle with Parmesan cheese; microwave 1 minute on High. Makes 4 servings.
Saute butter and garlic, boil broccoli (see package) and drain. Boil tortellini (see package) and drain. Mix gently, broccoli, tortellini, butter and garlic. Season to taste with salt, pepper and Parmesan cheese.
Let cucumbers, salt and onion stand overnight. Drain next morning, so salt will be all gone. Let sugar and vinegar come to a boil. Let cool. Pour over drained pickles. Let stand 24 hours. Ready to serve.
Mix all ingredients together. Put in 9 x 5 x 3-inch loaf dish. Bake 1 hour and 20 minutes in 350° oven.
Heat 2 tablespoons of oil in wok or frying pan. Stir-fry carrot, onion, celery, chop suey, salt and pepper to taste. Cook about 3 minutes; drain and set aside. In separate small frypan, mix soy sauce, wine and cornstarch; cook a few minutes and then pour over first mixture. Mix well and allow to cool. Place a portion of vegie mix and meat in corner of wrapper; roll until wrapper makes a triangle. Moisten edges of wrapper with water so as to seal. Fold in the ends of the wrapper and roll up. Deep fry in hot oil until golden brown. I make large rolls using 2 tablespoons of mixture, but some like small ones better.
Layer first five ingredients alternately in glass bowl in order given. Spread dressing over top of vegetables, sealing edges. Sprinkle cheese on top, then sprinkle bacon crumbs. Cover tightly and refrigerate 24 hours. Toss well just before serving.
In bowl, combine brown sugar and flour; mix well. With pastry blender, cut in butter until mixture resembles coarse crumbs. Preheat oven to 400°.
Cream butter and sugar until fluffy. Add eggs, one at a time, beating after each addition. Blend in vanilla. Add dry ingredients and mix well. Roll dough 1/4 inch thick on a floured surface. Cut with cookie cutter. Place on a greased cookie sheet and bake at 350° for 10 to 12 minutes.
Have cream cheese at room temperature. Preheat oven to 350° and grease 9 x 13-inch pan. Melt chips and butter, stir in crumbs and nuts. Press 1/2 of this mixture into pan. Beat cheese until fluffy; add condensed milk, vanilla and egg. Mix well and pour over crumbs in pan then top with remaining crumbs. Bake 25 to 30 minutes or until toothpick comes out clean. Cool to room temperature then chill in refrigerator before cutting into bars.
Cream the brown sugar, butter and peanut butter. Add eggs, milk, baking powder, vanilla and flour. Add chocolate chips. Bake at 350° for 10 to 12 minutes.
Preheat oven to 350°. Stir cornmeal, salt and soda together. Combine corn, eggs, buttermilk and shortening and mix with dry ingredients.
Allow Philadelphia cream cheese to reach room temperature. Break up with fork; spoon in mayonnaise and add milk. Cut up olives into small slices and mix in thoroughly. Make small finger sandwiches or serve on cracked wheat bread as an inexpensive party treat.
Combine flour, cheese, pepper and butter. Gradually add water, mixing at low speed until dough forms. Knead on floured surface 12 times. Roll out dough, half at a time, to 14 x 10. Cut into four 7 x 5 pieces. Place a slice of ham on each. Sprinkle with crushed onions. Starting with 5-inch side, roll up jelly roll fashion; seal edge. Place seam side down on greased cookie sheet. Brush with milk. Bake at 450° for 10 to 12 minutes. Cut each roll into 5 slices. Serve hot or cold.
Remove skin from chicken breast; debone if desired. Place chicken in a small stock pot; add some celery, onion and carrot and a piece of fresh ginger. Add enough cold water to cover by 2 inches; bring to a boil. Cook for 10 to 20 minutes or until chicken is tender and no sign of pink remains. Do not overcook.
Cook cauliflower in microwave approximately 9 minutes. Spread mixture over it. Sprinkle cheese on top. Microwave another minute or until melted.
Add butter and broth. Add a little more than half bag of dressing to mix. Save remainder to add on top of casserole. Bake at 350° for 20 minutes or until golden brown. This makes a small casserole.
Cream butter and cream cheese at medium speed of an electric mixer. Add flour, beating well. Divide dough into 4 equal portions. Wrap each in plastic wrap and chill. Work with 1 portion of dough at a time; keep remaining dough chilled.
Combine all ingredients in a bowl and mix thoroughly with a spoon. (Be sure to include syrup from fig preserves. This is the only liquid and sweetener in	this cake). Pour into well-greased pan about 9 x	12-inches. Bake at 350° for about 30 minutes.
Cut up broccoli (using even the stems) and onion. Mix together with cheese; set aside. Mix mayo, sugar and vinegar until creamy. Mix through salad. (May seem dry.) Top with bacon bits and chill one hour. (This will turn out creamy.) Serves 4 to 6 people.
Preheat oven to 300°. Combine sugar, cinnamon and salt in small bowl; set aside. Place egg white and water in medium bowl. Beat with electric mixer at medium speed until frothy but not stiff. Pour pecans into egg white mixture; stir until coated. Add sugar mixture; stir until coated. Spread on cookie sheet. Bake at 300° for 45 minutes, stirring every 15 minutes. Cool completely.
Sift flour into bowl; grate oleo into flour, then add sour cream and mix gently with hands as you would for pie dough. Divide dough into 4 parts; roll each part out and fold into a square. Cover with waxed paper and let stand in refrigerator overnight. Roll out the next day, cut with a hot knife into squares and fill with desired filling. Bake in 350° oven for about 25 to 30 minutes. Dust with powdered sugar.
Trim crusts from bread, then toast slices. Cut toast into 1/2-inch cubes. Place them in 1 1/2-quart casserole. Scald milk in saucepan. Add butter and stir until melted. Pour over toast cubes and let stand 15 minutes. Combine eggs, sugar, cinnamon, salt and rhubarb. Stir into bread mixture. Sprinkle top with brown sugar. Bake at 300° for about 50 minutes or until set. Top with half and half or ice cream.
Make a brine of vinegar, water and salt; bring to a boil. Place the dill, garlic and mustard seed in bottom of jar. Pack cucumbers in jar and pour brine to within 1/2-inch of top. Fasten lids and process 15 minutes in boiling water bath.
Place chicken in baking dish. Top with cheese. Stir soup; pour over cheese. Top with slice of tomato. Combine margarine and dressing. Bake 25 minutes at 400°.
In a 9 x 13-inch pan layer pineapple and cherry pie filling. Sprinkle cake mix over. Lay margarine across. Layer coconut and walnuts. Bake at 325° for 60 to 70 minutes.
Put popcorn in baking pan. Put sugar, margarine, salt and syrup in a heavy, 3-quart saucepan. Bring to a boil, stirring until boiling begins. Stop stirring and cook for 5 more minutes. Add 1/2 teaspoon soda and stir. Pour over popcorn and stir to coat as evenly as possible. Bake at 250° for 45 minutes. Stir every 15 minutes. Pour out on wax paper to cool. Store in airtight containers.
Heat oil in large skillet. Add beef; season with salt and pepper. Cook 3 to 5 minutes or until browned. In 3 1/2 to 4-quart crock-pot, combine beef with all ingredients except green beans. Cover and cook on low for 7 to 8 hours.
In a small pan, combine sugar, water and flavoring and bring to a low boil. Allow to cool and pour half the syrup over the cake. Refrigerate remainder of syrup and pour over cake the next day. Let cake stay chilled or frozen for at least one more day and then slice and enjoy.
Mix well. Bake in a 9 x 13-inch pan in a 350° oven for 40 minutes.
Combine the potatoes with the Cheddar cheese, salt, pepper and nutmeg. Taste for seasoning and blend in the egg yolk. Beat the egg white lightly in a shallow bowl. Combine the bread crumbs and Romano cheese in a second bowl. Shape spoonfuls of the mashed potatoes into 20 even-sized balls and flatten each one slightly. Dip each croquette into the beaten egg white and then into the cheese-crumb mixture, being sure to coat each one evenly.
Combine ingredients. Beat 3 minutes on medium speed. Bake in three layers for 30 to 35 minutes in 350° oven.
Mix meat thoroughly with bread soaked in milk or water. Add seasoning, beat in eggs. Mix well. Pack into a well-greased loaf pan. Spread top with catsup or chili sauce. Bake at 375 degrees for 45 minutes. I add 3 or 4 slices of bacon on top.
Mix sugar, butter, milk and cocoa together in saucepan. Bring to a rolling boil for 1 minute. Take off fire; add vanilla, peanut butter and oatmeal. Spoon out on wax paper. Let cool.
Cook carrots until tender. Drain. Combine all ingredients with the drained carrots and refrigerate overnight. This keeps well 3 to 4 weeks in the refrigerator.
Mix first 5 ingredients. Grease 9 x 13-inch pan and pour in batter. Mix together in saucepan liquid from canned fruit. Add hot water to make 2 cups, sugar and butter. Stir and bring to boil, then pour over batter. Pour fruit on top. Bake at 350° for 35 minutes. May serve as is or in bowl with milk over it.
Place chicken in 8 x 12-inch dish. Pour salad dressing over chicken. Bake, uncovered, 20 minutes at 400°. Place rice, vegetables and 1/2 cup onion rings around and under chicken. Combine bouillon and Italian seasoning. Pour over chicken and vegetables. Bake, uncovered, 25 minutes. Top with remaining onions. Bake 2 or 3 minutes longer.
Mix ingredients. Cook over medium heat and stir until mixture is too thick to stir. Knead the mixture as it cools. This has a different consistency from those made with flour. Keep in an airtight container; add more water to rework dough when needed.
Saute onion in small amount oil. Add tomato sauce, chili powder, garlic and catsup. Brown and drain ground beef and add to mixture. Line casserole dish with Fritos. Pour all mixture on chips. Top with Cheddar cheese. Bake 10 minutes on 375°.
Dissolve sugar well in water. Add pineapple juice and lemon juice. Add ginger ale just before serving.
Mix all together. Form individual loaves with hands (approximately 3/4 cup each). Freeze, then wrap individual loaves and place in Ziploc bags. Use as needed. Thaw, then top with barbecue sauce and bake at 350° for approximately 1 hour.
Wash spinach thoroughly. Drain and tear into bite-size pieces. Combine spinach in a large bowl. Cover tightly and chill. Combine next 6 ingredients in an electric blender and blend well; store in refrigerator. At serving time, pour dressing over vegetables. Add sliced mushrooms and sprinkle bacon on top. Toss lightly.
Melt 1/2 cup margarine in a 9 x 13-inch baking dish. Add 1/2 hash browns. Mix soup, sour cream and onion in separate bowl. Pour 1/2 over hash browns. Sprinkle 1 cup of cheese on top. Cover with rest of hash browns. Pour rest of soup mixture. Sprinkle with remaining cheese. Cover with corn flakes and 2 tablespoons melted margarine. Bake at 350° for 45 minutes.
Clean the chittlins by removing most of the fat attached to each piece, rinsing well as you go along. Leave on a very small amount of fat. Wash each piece thoroughly. Place each cleaned piece in a very large pot. When all are done, fill pot with water. Add red pepper, garlic, salt and regular pepper (black or white). Place the white potatoes on top of the chittlins and other ingredients, then cover the pot. Cook until the chittlins are tender and well done. Drain off the chittlins liquid. Transfer the chittlins to a large plate and cut in serving size pieces.
Line a skillet with bacon; add 4 or more hamburger patties, depending on the number of people to serve. Top with potato slices and carrots. If you like onion, put a slice on each hamburger patty. Cover skillet and put on high heat until bacon sizzles (about 1 minute). Add 1/4 cup water and lower heat. Cook about 30 minutes or until tender.
Cook peas just slightly. Drain. Mix peas and peanuts together with mayonnaise and honey. Let stand at least 1 hour in the refrigerator before serving.
Mix butter, sour cream, salt and pepper (much easier to mix and pour if warm) and layer in this order in buttered pan: potatoes, eggs, sour cream mixture and bread crumbs; repeat layers. Top with bread crumbs and paprika. Bake at 350° for 25 to 30 minutes.
Cook onion in butter until tender. Remove from heat and add bread. Layer tomatoes sprinkled with sugar, pepper and salt, then bread crumb mixture, then cheese; repeat. Bake 30 minutes at 350°.
Bring sugar, syrup and paraffin to a good boil. Test by spinning a thread. Then add peanuts. Sprinkle with soda and salt when almost done.
Flour roast and brown in oil. Add cooking wine, salt and pepper. Cooking wine has salt added so be careful not to over salt. Bake in heavy covered pan at 350° for about 3 hours or until tender. May have to add a little water if needed. Remove meat and thicken juice with a little cornstarch and water. Serve over mashed potatoes.
Melt 1 square chocolate; set aside. Mix cake according to directions on the package. Makes a round 8-inch cake. Pour into baking pan. Pour melted chocolate over batter; cut in with a knife to mix. Bake at 350° for about 27 minutes. Cool on rack.
Cook spaghetti; combine other ingredients, except cheese. Simmer until pepper and onions are tender. In large dish, layer spaghetti, sauce and cheese twice. Bake at 350° until bubbly.
Cook tomatoes 2 hours. Add remaining ingredients. Cook 1 hour. Stir often. Pour into hot jars and seal.
Mix cake mix according to package directions. Fill paper baking cups 2/3 full. Cream the cream cheese and sugar together. Beat in egg and salt. Sit in chocolate chips. Drop 1 rounded teaspoon cheese mixture into each cupcake. Bake as package directs.
Pit and slice dates. Drain pineapple. Cream shortening and sugar together thoroughly. Add egg. Beat well. Sift flour with salt, baking powder and soda. Blend about half of flour mixture into creamed mixture. Add pineapple, then remaining flour. Blend in vanilla, walnuts and dates. Drop by teaspoonful on greased baking sheet. Bake in moderate oven at 375° for 12 to 15 minutes. Makes about 4 dozen cookies.
Season veal with salt and pepper. Dip veal in egg-water mixture, then Italian seasoned bread crumbs. Brown in oil and drain on paper towel. Place in casserole. Cover with tomato sauce and bake, covered with foil. Bake at 350° for 1 hour. Turn oven off and sprinkle casserole with Mozzarella cheese after removing foil. Leave in hot oven for a few minutes to melt cheese.
Mix both containers of Cool Whip with Oreos that have been crushed until thoroughly mixed together.
Wash rice thoroughly; add the other ingredients and pour into a greased baking dish. Bake 3 hours in a slow oven (300°). The mixture should not boil.
Wrap cream cheese around spear; wrap lunch meat around cheese. Slice 1-inch thick. Insert toothpicks and serve.
Mix all ingredients together. Example: Pour over pork roast, used for barbecue sauce on barbecue sandwiches, on ribs or any pork.
Mix margarine (melted), water and flour. Roll out on floured wax paper and cut into 1 x 3-inch strips. Remove chicken from broth, debone and put back in broth. Bring to a boil and drop dumplings one at a time. Cook until done on medium-low heat.