HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, heat oil; add chops and pan braise, turning chops so that both sides are lightly browned. Cook until done. Pare and slice potatoes. When chops are done, add potatoes over the top of the chops. Sprinkle on the green peppers. Pour in the tomatoes. The lemon slices go on top of all other ingredients. If necessary, add a little water to cover potatoes. Cover skillet and simmer until vegetables are tender. Salt and pepper to taste.
Beat above ingredients, except egg, for 2 minutes. Add unbeaten egg. Beat 2 minutes. Pour into pan. Bake at 350° for 30 to 35 minutes.
Grate cabbage. Add green pepper and onions. Mix well with sugar. Bring to boil the salad oil, vinegar, celery seed and salt. Pour over cabbage and mix well. Put in tight container and store in refrigerator overnight before serving. Will keep for 30 days. Serves 20.
Soften gelatin in cold water. Combine cocoa, coffee, salt, white sugar and milk. Bring to a boil; stir constantly. Remove from heat. Add gelatin. Cool until slightly thickened. Beat whipping cream; add vanilla. Fold in cooked mixture. Pour into pie shell and top with nuts or whipped cream. Makes one pie.
Beat together the 2 eggs; add the water, sugar, syrup, melted butter and vanilla. Stir thoroughly. Add pecans. Bake at 350° for 30 minutes.
Mix all the juices together with the sugar. Stir until sugar dissolves. Add the ginger ale and club soda just before serving. Makes 50 cups. May add vodka or rum, if desired.
Cook macaroni in salted water 7 minutes; drain. In a large casserole dish, place tomatoes, salt and macaroni. Cook onion, green pepper and ground chuck until meat is lightly browned. Add to casserole with a large can of tomato sauce. Bake at 350° for 1 hour. Serves 8.
Brown the ground beef, then drain well. Add the pepper and onion and saute with the meat. Add the rest of the ingredients and simmer for 30 minutes. Serve on buns.
Heat oven to 350°. Grease a 13 x 9-inch pan. In a mixing bowl, beat flour, sugar, melted margarine, cocoa, 2 eggs, milk, 2 teaspoons vanilla and baking powder until well blended. Stir in nuts. Spread in pan.
Cover cucumbers with vinegar, allspice, salt and alum. Soak for 6 weeks, then drain and add 5 pounds sugar. Cover and keep in a dark place. Use as needed.
Mix mayonnaise, sour cream and Zesty Italian salad dressing mix until well blended; stir in peppers. Refrigerate. Serve with bread sticks, vegetable dippers or chips. Makes 2 1/4 cups.
Mix melted butter and cracker crumbs. Reserve 2/3 cup. Spread in a 9 x 13-inch pan. Refrigerate. Prepare pudding according to package instructions, except use only 2 cups of milk. Blend in softened ice cream. Spread over crust and refrigerate until set. Spread whipped topping over top of pudding mixture. Top with crushed candy bars and reserved cracker crumbs. Serves 12.
Beat egg whites to make meringue and set aside. Mix all other ingredients and cook in saucepan until thick. Pour into baked pie shells and top with meringue. Place in oven long enough to brown top of meringue.
Combine all ingredients except cheese and chilies; pour half of mix in greased baking pan. Spread 1 cup of cheese on top. Spread 1 layer of chilies on cheese. Spread remaining cheese over chilies. Cover with remaining batter. Bake at 450° for 25 to 30 minutes. Cool before cutting.
In a saucepan, bring to boil the crushed pineapple. Stir in lemon Jell-O until dissolved, then mix in sugar. In another bowl, whip chilled evaporated milk with lemon juice. Mix this into pineapple mixture. Pile into pie shell and refrigerate at least one hour. Garnish with shaved chocolate.
Mix sugar, cornstarch and salt. Add water and cook until thick. Add jello and food coloring. Remove from heat and let cool. Bake pie shell. Place strawberries in pie shell. Pour mixture over berries. Place pie in refrigerator to cool. Serve with Cool Whip, if desired. Makes 1 pie.
Saute turkey meat and minced garlic until all the pink disappears in a nonstick frying pan sprayed with nonfat cooking spray. Add the remaining ingredients and simmer about 30 minutes. This is quick and good. Yield: 8 to 10 servings. Fat: 1.03 grams. Calories per serving: 243. Sodium: 389.
Add any of the vegetables or anything else that suits your fancy. Watch proportions as this can get out of hand!!!
Preheat oven to 300°. Cream sugar, eggs, soda, salt and all flavorings. Gradually add flour and milk. Add pulp. Add butter. Pour into a well-greased pan. Place in oven. Bake for 70 minutes.
Boil chicken with 2 teaspoons salt and 2 teaspoons pepper. Debone. Make sauce of milk, tomato sauce, cheese and green chilies. Add onion to sauce.
Mix eggs, cold water and sugar in large bowl. In a small bowl, mix Crisco, margarine and boiling water. Dissolve yeast in 1/2 cup lukewarm water. Mix all together in large bowl. Add flour and mix well. Cover and refrigerate. Let stand overnight.
Melt 1/2 cup butter in pan. Add onions and saute until tender. Transfer to baking dish. Combine soup, milk, salt and pepper and pour over onions. Sprinkle cheese on top. Dip bread slices in melted butter and arrange on top. Bake at 350° for 30 minutes.
Preheat oven to 350°. Blend together the cake mix, pie filling and eggs in a large bowl. Beat at medium speed for 2 minutes. (Combine the sugar and cinnamon.) Spread half of cake batter in greased 13 x 9-inch pan. Sprinkle with half of cinnamon and sugar. Repeat with remaining batter. Bake 30 to 35 minutes.
Combine all the ingredients and simmer in a heavy pan 2 hours, uncovered.	Stir often to prevent burning. Watch the liquid content does not evaporate, you may need to add a bit of water. Makes 1 quart.
In medium bowl, stir together all ingredients (with spoon) until well blended. Drop by level tablespoons onto cookie sheet. Sprinkle each cookie lightly with sugar and nutmeg. Bake at 375° for 15 to 20 minutes, until lightly brown. These are tangy cake-type cookies. Makes about 4 dozen cookies.
Mix all ingredients together. Makes 20 hush puppies. Cook at 375° until done.
Preheat oven to 350°. Arrange apples in well-greased 8 x 10-inch baking dish. Blend remaining ingredients and spread over the apples. Add 1/4 cup water. Bake 45 minutes until apples are done and top is crisp. Serve with sweetened whipped cream.
Mix together. Bake in 9 x 13-inch pan at 350° for 35 to 40 minutes.
Cream together first 4 ingredients and add eggs and vanilla. Sift together flour, baking powder and soda and add. Add remainder of ingredients. Refrigerate dough at least one hour. Place large balls on a cookie sheet. Bake at 350°.
Preheat oven to 350°. Beat eggs and sugar gradually until creamy. Add oil and beat. Add flour, soda and cinnamon. Stir in grated carrots, nuts, pineapple and vanilla. Pour in tube pan (ungreased). Bake for 1 hour and 15 minutes. Do not turn pan upside down until it cools or it will break apart. Good plain or with cream cheese icing.
Mix all ingredients except vanilla well. Cook on low fire and simmer. Let cook until forms soft ball in water. Add the vanilla. Remove from fire. Cool. Beat until begins to lose glaze. Drop by spoon on wax paper.
Cook onion in butter until softened. Add chiles and tomatoes. Cook 8 to 10 minutes until liquid evaporates. Stir in cream cheese. Stir in chicken broth, half and half, lemon juice, cayenne and salt. Heat until warm. Sprinkle with tortilla strips, onions and Jack cheese over individual servings. Makes 8 cups.
Dissolve jello in 1 cup hot water. Add to the pie filling and pineapple. Mix together and chill.
Peel and dice potatoes and onions. Cover with water and cook until soft. Put in chicken bouillon, adding water if it gets low. Watch so it doesn't stick. Add parsley, salt and pepper. Add milk and butter. Let simmer. Can be made ahead and frozen. Reheat very slowly.
Salt and pepper steak. Flour steak and fry in hot skillet, browning both sides. Remove steak from pan and add small amount of flour to hot oil. Stir. Continue to add flour and cook until golden brown. Add water and stir until comes to boil. Add small amounts of water and stir until gravy is thickness you desire. Place steak in covered dish and cover with gravy. Place in 250° oven and cook until tender (1 hour or more, depending on amount you cook).
Prepare mashed potatoes according to package directions. In large mixing bowl, stir together 2 cups flour and yeast. In saucepan, heat milk, butter, sugar and salt until just warm, stirring constantly to melt butter. Stir in potatoes. Add to dry mixture. Add eggs. Beat at low speed of mixer for 1/2 minute, then beat at high speed for 3 minutes. By hand, stir in enough of remaining flour to make a soft dough. Place in greased bowl, turning once to grease surface. Cover and refrigerate for several hours or up to one week.
Mix brown sugar, spices, 2/3 cup water, dash of salt and lemon juice in bowl and set aside. Mix 3/4 teaspoon salt and next 2 ingredients. Cut in shortening. Add 1/3 cup milk and stir with fork until dry ingredients are moistened. Roll out on lightly floured board to form a 12-inch square. Cut in 4 smaller squares. Put a peach half or quarter in center of each square. Sprinkle with granulated sugar and dot with butter. Moisten edges of pastry squares and fold corners over fruit. Brush with milk. Put in shallow baking dish and pour remaining brown sugar syrup around dumplings. Bake in a very hot oven (450°) for 10 minutes. Reduce heat to 375° and bake about 30 minutes longer. Serve warm with cream.
Mix together all ingredients. Cut out center of bread and use as bowl for dip. Break up bread center into pieces and eat with dip.
Mix together and bake in a loaf pan at 400° for 1 hour. (I pour tomato juice over top before baking.)
After browning meat, add onion and cook until onions are soft. Drain any fat. Add all ingredients to crock-pot and cook at least 1/2 hour on medium setting.
Grease 15 x 10-inch jelly roll pan; line with wax paper; grease again. Beat eggs with vanilla until thick and lemon colored. Beat in sugar until mixture is thick and fluffy. Sift remaining ingredients over egg mixture and fold in carefully. Spread batter in pan. Bake at 400° for 10 minutes. Invert immediately on towel which has been dusted with powdered sugar. Remove wax paper and roll end to end, towel and all. Cool, unroll, remove from towel and spread with softened ice cream (your choice). Re-roll, wrap in foil or plastic wrap and freeze.
Combine stuffing cubes, undrained pineapple and 1/4 cup water. Put in 13 x 9 x 2-inch baking dish. In bag combine flour, salt, paprika and dash of pepper. Add chicken a few pieces at a time, shake to coat. In skillet, brown chicken in hot oil. Place atop stuffing. Cover with foil. Bake at 375° for 1 hour.
Halve the avocado and remove the stone. Peel off the skin and slice the flesh thinly. Place in a bowl and sprinkle with the lemon juice.
Heat juice until it comes to a boil. Add marshmallows. Stir until dissolved. Mix pecans into softened cheese, then add to juice mixture and fold in whipping cream. Pour in long Pyrex and let set overnight in refrigerator. Pour lime jello on top and chill.
Melt margarine and chocolate. Beat in sugar gradually. Add eggs, beating constantly, one at a time. Add vanilla. Sift flour together with salt and fold into chocolate mixture (use low speed on mixer). Add nuts and bake in 9 x 9 x 2-inch greased pan for 30 minutes at 350°. Cut in squares when cool.
Use a 9 x 11-inch pan. Cook hamburger; drain. Add taco mix made by directions on package. Layer ingredients in the following order: jalapeno bean dip, sour cream, taco sauce (poured over sour cream), taco meat (spread), chopped lettuce and Cheddar cheese. Place chopped tomatoes on top. Serve with taco chips.
Sift flour and sugar together; cut in shortening to resemble coarse cornmeal. Add soda to buttermilk; add to flour mixture. Beat until smooth. Store in refrigerator or use immediately. Roll and cut like Parker House rolls with melted oleo on top and on fold. Bake at 400° until brown. Yields 5 dozen.
Beat eggs and blend with other ingredients until batter is smooth and thick enough to coat a spoon. Cover and let stand 30 minutes. Heat a 5 or 6-inch crepe pan. Oil lightly and pour in just enough batter to form a very thin layer. Tilt pan so batter spreads evenly. Cook on one side, turn and brown on other side. Stack with waxed paper.
Brown hamburger and onion. Add remaining ingredients. Simmer for 3 hours. Add water as needed.
Cube chicken and cook in frypan. Mix with shredded cheese, onion, salt and pepper. Put a little mixture in each roll. Roll up and cook at 375° for 30 to 40 minutes in casserole dish with milk and soup poured over top. Sprinkle remaining cheese over top, too.
Prepare pudding by directions. Crumble vanilla wafers into fine crumbs. Add sweetened condensed milk to pudding mix using a large bowl. Place a thin layer of crumbs on bottom; cover crumbs with pudding mix. Place layer of bananas on top. Cover with Cool Whip. Continue alternating layers until ingredients are all used. Refrigerate overnight.
Stew hen. Reserve stock. Cut chicken into bite-size pieces. Saut pepper, onion and celery in margarine. Add mushrooms and chicken. Boil noodles in reserved stock; drain well. Combine with chicken mixture and pour into 2-quart casserole. Top with crumbs. Bake at 350° for 30 to 45 minutes or until well heated.
Chop squash and onion. Boil in water until onion is clear. Drain off water. Fry sausage and beef until browned. Drain off fat. Combine zucchini mixture with meat, seasoning, salt and tomato sauce. Place mixture in a baking dish. Sprinkle cracker crumbs and cheese on top. Bake at 357° until brown (approximately 45 minutes).
Mix all ingredients together. Pour into two 9-inch greased pie pans. Bake at 350° for 40 to 50 minutes. Makes its own crust.
Beat eggs. Mix sugar with flour and eggs. Add melted butter, coconut and pineapple. Bake at 375° for 35 minutes.
Grind onion and pickle in food processor. Stir pickle and onion into salad dressing. Spice sauce with the spices. Refrigerate for 1 hour or more.
Combine oats and raisins. Pour boiling water over oats and raisins; set aside. Sift flour with baking soda and spices. Cream butter with sugar, beating until light and fluffy. Add eggs and vanilla; beat until blended. Add flour mixture alternately with oats and raisins (not drained), beginning and ending with the dry ingredients. Blend well. Turn into greased 8 x 12-inch baking pan. Bake at 350° for 30 to 35 minutes or until done.
Boil chicken until tender. Let cool and remove chicken from bone, reserving broth for dressing. Saute onions and celery in margarine until tender. In a large mixing bowl, crumble cornbread; add broth, chicken, bread and milk. Mix well. Add onions, celery, sage, salt and pepper to taste. Mix well. Bake in roasting pan at 350° until lightly browned.
Dissolve cream of tartar, baking soda, salt, ginger, cinnamon and cloves in coffee. Add all ingredients to coffee mixture. If dough is not stiff enough add more flour. Roll out and cut cookies out. Bake at 400° for 10 to 12 minutes.
Cream butter, sugar and vanilla; add eggs. Mix well. Melt chocolate squares (need not cool before mixing) but add gradually and keep	stirring constantly. Sift together flour, soda and salt. Add to creamed mixture alternately with the water. Bake in 3 cake pans at 350° for 30 to 35 minutes.
Place butter in a 9 x 12-inch baking pan. Add blueberries, pineapple and nuts. Combine flour, sugar and milk in a large bowl, mix until smooth. Pour batter over fruit. Bake at 375° until golden brown, approximately 35 minutes.
Combine cheese and butter. Blend well and add flour, salt and Rice Krispies. Stir gently. Shape into small balls. Place on ungreased cookie sheet. Flatten with fork dipped in flour. Bake at 400 degrees for 10 minutes or until slightly brown. Rewarm -- serve warm or cold -- can be frozen.
Cream together margarine, butter and cream cheese (must be at room temperature). Add sugar, then eggs, one at a time. Fold in flour and then vanilla. Pour batter into a greased, floured angel food cake pan. Bake at 325° for 1 hour and 30 minutes to 1 hour and 45 minutes.
Peel potatoes if skin is tough, otherwise scrub and rinse. Cut into thin slices, but not all the way through. Place potatoes in baking dish and fan then slightly. Sprinkle with salt and drizzle with butter and herbs. Bake for 50 minutes at 425°. Remove from oven; sprinkle with cheeses. Bake potatoes for 10 more minutes or until lightly brown.
In saucepan, mix sugar, cocoa and salt; add water. Bring to a boil; reduce heat and simmer 1 minute. Remove from heat and add vanilla. Cover and store in refrigerator.
Saute onion, celery, bell pepper and green onions in margarine. Add tomatoes, water and garlic. Season to taste. Add hot sauce. Simmer for about 30 minutes.
In a medium saucepan, combine milk, cream-style corn, corn kernels, peas, Parmesan cheese, salt and pepper. Bring to a boil. Reduce heat and simmer, uncovered, until vegetables are crisp-tender, about 5 minutes.
Combine all ingredients in a 1 1/2-quart casserole. Bake at 350° for 1 hour. Yields 6 servings.
Put everything into pot with water. Cook for 25 minutes, until carrots are cooked.
Keep corn warm in a 300° oven. Melt margarine. Stir in brown sugar, syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in soda and vanilla. Pour over corn and mix well. Bake at 250° for 1 hour, stirring every 15 minutes. Cool. Store in an airtight container.
Combine ground beef, 1/2 cup tomato sauce and the next 5 ingredients; mix well. Shape meat mixture into a loaf. Place on rack of a lightly greased broiler pan. Bake at 350° for 1 hour. Combine remaining tomato sauce and the last 2 ingredients; stir well. Pour over meat loaf; bake an additional 5 minutes.
Cream together the sugars, butter, eggs, vanilla and pumpkin. Combine flour, baking powder, baking soda, salt and cinnamon. Mix both mixtures together gently. Drop by teaspoon onto a greased cookie sheet and bake for 12 to 15 minutes in a 350° oven.
Heat oven to 400°. Mix all and spread in 13 x 9 x 2-inch pan. Bake 15 minutes, stirring occasionally. Take from oven and stir to make crumbs. Save 1/2 cup for topping. Immediately press rest of mixture against sides and bottom of 9-inch pie pan. Cool.
Grate 1/2 onion into ground meat. Brown meat mixture until cooked. Dice other half of onion in oil, saute and set aside.
Cook onion and squash 3 minutes in microwave. Stir, cook another 2 minutes, drain. Combine soup, sour cream and carrots. Spread 1/2 of dry stuffing mix in bottom of dish. Add squash/onion to soup mixture. Put in dish. Top with rest of stuffing mix. Drizzle melted butter on top. Bake at 350° for 25 to 30 minutes.
Remove sausage from casings; cook meat in large skillet until browned. Drain fat. Spoon sausage into large bowl and let cool. Add cheese, Bisquick and water, mix well. Roll dough into 1-inch balls; place on a large cookie sheet 2 inches apart and bake in 400° oven for 12 to 15 minutes or until puffed and browned. Makes about 75 puffs.
Combine bread crumbs, flour and salt. Peel and slice eggplant. Dip eggplant in milk, then in the bread crumb mixture, coating each slice well. Melt half the butter or margarine in a skillet. Fry the eggplant in butter until brown on both sides, adding more butter or margarine as necessary. Add the cheeses to the beaten egg. Place a layer of eggplant in a buttered baking dish. Spread the cheese egg mixture on it and cover with remaining eggplant. Bake in a 375° oven for 20 minutes. Serves 3.
Mix vinegar and sugar together until dissolved. Pour over onion and beets. Refrigerate until chilled.
Spread crescent rolls on cookie sheet. Flatten to cover entire sheet. Bake according to package directions. Cool.
Rinse fish under cold water and pat dry. Lay fish in greased baking dish and sprinkle with lemon juice. Mix sour cream and cheese together and spread evenly over fish. Bake in 350° oven for 20 minutes, then brown under broiler.
Mix first 4 ingredients and cook for minute or until sugar dissolves. Remove from heat and add peanut butter. Beat until smooth. Serve warm.
Boil macaroni until done. Cut or dice onions. Fry in a little butter. Put hamburger in with onions, then add tomatoes. Let simmer until macaroni is done. Then strain macaroni. Put in large bowl. Add onions, hamburger and tomatoes from frying pan. Stir all together. Salt to taste.
Preheat oven to 325°. Combine corn, green beans, soup, cheese, sour cream, celery, onion and green pepper in greased 2-quart casserole. Bake for 30 minutes. Blend cracker crumbs and butter; sprinkle over casserole. Bake an additional 10 minutes. Makes 8 to 10 servings.
Melt the chocolate in the top of a double boiler. Allow to cool slightly. Separate the egg whites from the yolks. Whip the yolks and powdered sugar. In another bowl, whip the egg whites to stiff peaks. Mix the slightly cooled chocolate and the sugared egg yolks. Gently fold the chocolate mixture into the egg whites. Refrigerate 2 to 3 hours.
Boil sugar and water for 2 minutes. Dissolve strawberry Jell-O in hot mixture. Add lemon juice and grated orange rind. Freeze until partly frozen; beat until fluffy. Blend well. Place in freezer. Freeze 1/2 hour. Beat again and freeze.
Bring pineapple to a boil. Add jello, then let cool. Mix together buttermilk and Cool Whip. Add nuts. Mix all together and chill until congealed.
Bring first 5 ingredients to a boil. Add next 2 ingredients, and cook 2 minutes. Add frozen concentrate and peaches. Chill. Garnish with fresh fruit (kiwi, bananas, strawberries, blueberries, sprinkle of coconut).
Saute oleo and celery in pan. Mix all ingredients in casserole dish and bake at 350°, covered, for 35 to 40 minutes.
Scald tomatoes in boiling water; cover and let stand 2 minutes. Drain. Peel and slice tomatoes. Put in a kettle with the sugar and finely sliced lemon. Cook until thick and clear, about 20 minutes. Stir to prevent sticking. Do not cook too thick. Put in sterilized jars and seal, if you wish. Makes about 2 pints. Absolutely delicious!
While peeling and slicing peaches, put one crust in a 9 inch microwavable pie plate and the other one on wax paper to thaw. Prick holes in pie crust in pan with a fork and microwave on 70% power for 7 minutes. Cut remaining pie crust into strips to place crisscrossed on pie.
Mix all ingredients, except the shrimp, until mixture is smooth and creamy, then fold in the shrimp. Serve with corn chips, potato chips, pretzels or crackers.
In oblong 9 x 13-inch pan spread pecans in bottom. Top with shredded coconut. Mix cake mix according to package directions. Put this on top of coconut. Melt margarine. Add cream cheese. Add powdered sugar. Pour this on top of cake mix. Bake at 350° for 45 minutes.
In a punch bowl or large 2-quart container, combine first 3 ingredients. Just before serving, add ginger ale. Float scoops of sherbet on top. Serve immediately.
Mix together ingredients and paint on the chicken. Bake for one hour at 350 degrees; then 15 minutes at 400 degrees.
Mix the above. Spray pans. Put in two large loaf pans. Pour sauce on top and periodically during baking; drain any liquid from meat and add additional sauce.
Heat cheese (cut up in chunks) until melted. Add all ingredients and mix. Serve warm with your favorite chips.
Heat oven to 400°. Grease pie plate (9 x 1 1/4-inches). Arrange turkey in plate; sprinkle with seasoned salt. Separate stuffing into small pieces and arrange on turkey. Top with onions and peas.
Place whole graham crackers in bottom of a 9 1/2 x 12 1/2-inch dish. Pour pudding (prepared according to package directions) over crackers. Top pudding with a layer of graham crackers. Heat frosting in microwave until pourable. Pour over 2nd layer of crackers. Refrigerate overnight and serve.
Stir pineapple and pudding mix together in a large bowl, then add all other ingredients. Chill about 30 minutes to an hour.
Heat and stir first 3 ingredients until sugar dissolves. Add butter. Stir often after 230°. Add peanuts at 280° and stir constantly to 305°. Remove from heat. Quickly stir in soda, mixing well. Pour onto 2 buttered cookie sheets. Stretch thin by lifting and pulling edges with forks. Loosen from pans as soon as possible. Break up.