HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine egg and milk into a bowl large enough for dipping chops into. Dip each chop into the mixture, then roll in the corn flakes. Place chops on a semi-flat baking pan and salt to taste. Place a pat of butter on each chop and bake at 350° for about 1 1/2 hours, turning once. Less baking time is needed for thinner chops.
Grease and flour cake pan. Cream together butter. Crisco and sugar, then add eggs, one at a time.
Sear the chops in a small amount of oil. Add uncooked rice, tomatoes, onion, etc. Turn heat to low, cover with a heavy lid and cook about 45 minutes. Lift pork chops from pan, with spatula, including rice and onions. Serve with garnish.
Brown pork chops. Slice potatoes, carrots, onions and celery. Arrange vegetables in a casserole. Add a layer of pork chops. Top with vegetables. Make a gravy of the butter, flour, salt, pepper and milk, cooking until slightly thickened. Pour over the vegetables and pork chops. Bake 45 minutes to 60 minutes at 350°. Cover during first half of cook time, then remove lid to finish cooking. Carrots and onions may be omitted.
Place first 6 ingredients in boiler and start cooking on medium-heat. Take the can of Hormel roast beef and chop up. Add sage and pinch of red pepper. Add to ingredients in boiler and cook on medium-heat about 30 minutes or until tender.
Saute onion and mushrooms. Brown ground beef. Cook Ro-Tel or Old El Paso sauce until it thickens a little bit; then cut up cheese and add. When cheese is melted, add onion and mushroom mixture. Drain ground beef and add. Mix well and serve.
In a plastic bag, combine flour and 1 teaspoon of salt. Add meat cubes a few at a time, shaking to coat. In a large saucepan, add onion and thyme. Stir in vegetable juice, bouillon, pepper sauce, potatoes, carrots and 1 cup of water. Bring to a boil; reduce heat. Cover and simmer 1 1/4 hours or until vegetables are tender. Skim off fat. Serves 6.
Thoroughly blend cream cheese and Cheddar cheese with onion and Worcestershire sauce. Fold in pineapple. Chill several hours; then shape into a ball. Roll in nuts. Serve with crackers.
Bake at 450° for 15 minutes. Turn back temperature to 350° and bake for 1 hour and 15 minutes or until done.
In a large skillet, melt oleo and saute onions, celery and green peppers. Add cream of mushroom soup, milk and chicken. Blend together well. Prepare wild rice according to package. Add to first mixture. Stir in mushrooms and cheese. Pour mixture into a casserole and bake 20 to 30 minutes at 400°.
Sift together sugar and flour. Combine margarine, cooking oil, cocoa and water in saucepan; bring to a boil. Pour over flour and sugar mixture. Mix together the buttermilk, eggs, cinnamon, soda and vanilla. Pour into other mixture. Put into greased, floured 10 x 15-inch pan and bake at 350° for 30 minutes.
Cream butter and honey. Stir in flour, vanilla, nuts and salt. Chill. Roll into balls. Cook at 300° for 40 minutes. Roll in powdered sugar after removed from oven. Roll again in sugar after they are cold.
Heat soups together and pour over chicken in casserole. Alternate soup and chicken. Prepare the package of Pepperidge Farm dressing as directed on package for dry crumbly recipe. Pour over chicken mixture and bake in oven at 350° for about 1 1/2 hours or until heated thoroughly. If using large casserole, increase amount of chicken and mushroom soup.
Mix together zucchini, onion, sour cream and cream of chicken soup. In separate bowl, mix stuffing with 1/2 cup melted butter. Put half of this mixture in bottom of casserole pan; pour zucchini mixture in next, then top off with other half of stuffing mix. Bake at 350° for 30 to 40 minutes.
Cream the butter and shortening, then sugars. Stir in eggs and vanilla. Sift flour, salt and baking powder. Add to creamed mixture. Add oats. Mix well, adding cereal, coconut and pecans. Drop large spoonfuls onto cookie sheet. Bake at 350° for 15 minutes.
In deep fat fryer, heat oil to 350°. In shallow bowl, combine egg, milk, Worcestershire sauce, hot pepper sauce and 1 tablespoon flour. Season with salt and pepper to taste. In another bowl, combine remaining 2 cups flour with salt and pepper to taste. Dip pickle slices first into egg mixture and then into flour. Dip egg a second time and into flour again, two full turns each. Fry pickles until golden brown, drain on paper towels. Serve hot. Yield: 4 servings.
Mix first 4 ingredients together and melt candy in microwave dish in microwave for 3 minutes and then 2 minutes. Stir and pour over mixture, then spoon out on wax paper. Let set before removing.
Grease dish and fill 2/3 full of sliced apples. Blend first 5 ingredients together and pour on top of apples. Pour melted butter over top of mixture on apples. Add cinnamon. Bake at 350° for 40 minutes.
Mix first 9 ingredients in large bowl. Shape into 1-inch balls. Arrange in rows in casserole. Blend remaining ingredients in bowl. Pour sauce over meatballs. Bake at 350° for 30 minutes.
In large bowl, beat egg whites until stiff. Gradually beat in sugar, beating until egg whites are a thick, shiny meringue. In a medium bowl, beat yolks until light colored and thick. Beat in lemon rind and juice. Fold egg yolk-lemon mixture into egg whites. Beat cream in chilled bowl until it holds its shape. Fold cream into egg white mixture. Sprinkle half of the crumbs in the bottom of a buttered 13 1/2 x 8 3/4 x 2-inch baking dish. Pour in lemon mixture; lightly smooth with spatula. Sprinkle surface with remaining crumbs. Put in freezer overnight (if longer, cover with aluminum foil). To serve, cut in squares. Serves 12.
Roll prepared pie dough to fit an 11 inch torte pan. Cut away any excess dough. Set aside. In 2 quart bowl, cream butter and sugar thoroughly. Add eggs, syrup and vanilla, mix well. Place chips and nuts in bottom of torte pan. Pour egg mixture on top. Bake at 300° on middle or lower oven rack for 45 minutes or until firm in center. Cool completely before serving.
Cook squash and onions with salt; mash together and drain all water. Mix cream of chicken soup, sour cream and pimentos; add to squash. Melt oleo or butter; stir in herb crumbs. Line bottom of casserole dish with crumb mixture. Pour squash mixture on this; top with remaining crumbs. Bake for 30 minutes at 350°.
Cook tortellini according to package directions; drain. Rinse with cold water and drain well. Microwave or steam broccoli and carrots, slightly, but don't cook through. This wasn't in the original recipe, but I think the vegetables absorb more flavor this way.) In large mixing bowl, combine cooked tortellini, sweet pepper, broccoli, carrot and olives.
Dissolve yeast in warm water. Mix together. Let rise 1 hour; shape into balls. Let rise. Bake at 325° for 30 minutes. Lightly grease pans.
Make dough and cover in Tupperware to chill. This will keep in refrigerator at least 2 weeks.
Cut up sausage or bacon, place in Dutch oven and cook on medium heat for a few minutes. Cut up cabbage; place on top of meat; salting each layer. Add half cup of water to the cabbage; put lid on. Cook on medium heat for 25 minutes or until cabbage is tender.
Put marshmallows and hot milk in bowl and let stand. Mix all together and press in pan lined with wax paper. Chill for 2 days before serving.
Freeze bread slices; cut off crust, then break into cubes and cover bottom of buttered Pyrex dish. Cover bread cubes with sausage. Mix eggs, dry mustard, salt and milk. Pour over sausage. Cover with grated cheese. Bake 45 minutes at 350°. (Can be prepared the night before and kept in refrigerator. Bake next morning.)
Crush crackers. Add all ingredients, except butter. Dip chicken in butter, then crackers mixture. Bake at 350° for 30 to 40 minutes. (Good with fish or pork chops, also.)
Combine dry ingredients. Cut in shortening and stir in yeast and buttermilk. Knead dough until smooth. Roll and cut as desired. Bake on middle rack of preheated oven at 450° for 12 to 15 minutes. Dough can be covered and refrigerated for a week, using as needed.
Cook onion, garlic powder and chili powder in butter or oleo until tender, but not brown. Add remaining ingredients, except mushroom caps. Form into 24 small balls. Remove stems, wash and dry mushrooms. Place mushroom caps on rack in broiler pan, rounded side up. Brush with melted butter and broil 2 to 3 minutes. Turn mushroom caps; season with salt and pepper. Place ball of rice mixture in each cavity. Drizzle with melted butter and broil until golden brown. Makes 24 mushrooms.
Put block of cream cheese in bowl and pour salsa over cream cheese. (Pour enough salsa so it will cover cream cheese.)
Preheat oven to 350°. Prepare brownie mix as package directs. Stir in nuts. Spread into greased 9 x 13-inch pan. Bake 25 to 30 minutes, until center is set.
In 5-quart saucepan, heat canned beef, chopped onion, salt and sliced carrots. Add 2 quarts water, barley and rice. Cook until barley is soft and water is absorbed. Sometimes more water is needed. Add peas, broccoli, mushrooms and mushroom soup; simmer for 1 hour. Serves 12 people.
Mix all ingredients. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 minutes or until brown.
Cut eggplant in cubes. Boil with 1 teaspoon salt and onion, covered, for about 5 minutes. Drain. Make layers of eggplant, 1 teaspoon salt, pepper and crackers. Pour in milk; dot with butter. Bake at 375° for about 45 minutes.
Dissolve gelatin in boiling water; stir in cold water. Chill until slightly thickened. Stir in cranberries, orange, apple, walnuts, cinnamon and cloves. Chill until set. Pour into a 4 cup ring mold. To serve, unmold onto a serving dish. Garnish as desired.
Place dried apple in a large bowl. Combine honey and pumpkin pie spice. Pour over dried apple, tossing gently to coat.
Saute onion and garlic in 2 tablespoons of oil. Add soups and chilies; add sour cream and chicken and season to taste. Heat for a few minutes. Crush Doritos slightly. Put layer of crushed chips on bottom of casserole, then layer of chicken mixture, then cheeses. Repeat layers, ending with cheese on top. Bake at 350° until bubbly.
Place barley in saucepan. Cover with water; let it come to a boil. Cover pot and let it simmer until all water is absorbed. Cut meat into very small cubes. Add to chicken broth and bouillon cubes. Let cook for 1 1/2 hours. Add carrots, celery, onion and mushrooms. Cook for 1 more hour. Add barley, salt and pepper to taste.
Alternate cabbage and onions in a bowl, with onions for top layer. Combine sugar, vinegar, salt, celery seed, mustard and pepper in a saucepan. Bring to a boil. Remove from heat. Add salad oil. Drip the hot mixture over cabbage and onions; do not stir. Cover and refrigerate 24 hours or longer before serving.
Shape hamburger into patties; chill. Place milk and flour in a flat dish. Place each patty in milk; turn over, then dip in flour. Place patties in hot skillet with melted shortening. Season. Cook on each side until crispy, flattening as they cool.
Mix water, yeast, salt, sugar and oil. Add 2 double handfuls of flour; mix. Let rise 1 1/2 hours. Shape into rolls; put in iron skillet (oiled). Bake at 350° for 35 minutes.
Mix cookies and melted butter together. Put in bottom of 9 x 13 inch baking dish. Spread ice cream over cookies and press peanuts into ice cream. Freeze. Soft boil milk, butter, chocolate chips and powdered sugar for 8 minutes. Remove from heat, add vanilla. Cool to room temperature. Pour on top of peanuts. Put cool whip on top. Freeze until firm.
Cream together first 4 ingredients until fluffy. Sift together dry ingredients; stir into molasses mixture. Form in small balls. Roll in granulated sugar; place 2 inches apart on greased cookie sheet. Bake in moderate oven (375°) about ten minutes. Cool slightly and remove from pan. Makes about 5 dozen.
Preheat oven to 400°. Slice tomatoes; cover with salt and hot water for 5 to 10 minutes. Rinse tomatoes well; add lemon, cinnamon, nutmeg and tapioca. Mix well, put in pie shell and dot with butter. Put on top crust and slit 4 or 5 times for venting. Bake for 45 minutes to an hour. Watch pie crust carefully, it might not take quite this long to bake it.
Preheat oven to 350°. Cook macaroni about 10 minutes. Stir in broccoli. Drain both. In same pot, melt oleo, cheese, milk and soup until blended. Stir in drained macaroni and broccoli. Add meat. Place mixture in casserole dish. Can be frozen until needed or bake 35 to 45 minutes. Serves 8.
Remove the skin from the swordfish and cut into 1 1/2 to 2-inch cubes. Cut peppers into 2-inch squares. Cut tomatoes into 1/2-inch sections, discarding seeds and letting any juice run off. Slice lemons into 1/4-inch thick disks and then into half moon shapes.
Combine all ingredients; cut off top of pumpernickel loaf and take out all of the center to make it into a bowl. Fill with mixed ingredients and cover (shiny side in) with aluminum foil. Bake at 350° for 1 1/2 hours.
Mix ingredients together. Pour into well-greased Bundt pan that has been coated with sugar. (You can also use 2 medium bread pans or 3 small ones: one to eat, one to freeze and one to give away.) Bake at 350° for 1 hour. Remove from pan(s) immediately.
Sift first 3 ingredients together. Cream together with butter. Bake at 325° for 12 to 15 minutes. Do not brown. Top with:
Melt butter; add chicken and lightly brown. Place chick in lightly greased 13 x 9 x 2-inch baking dish. Add remaining ingredients to skillet. Cook until jelly is dissolved. Pour mix over chick. Cover and bake in 350° oven for 30 minutes. Uncover and bake 10 minutes more.
Mix cinnamon and sugar together. Quarter biscuits and cover thoroughly with cinnamon/sugar mixture. (A zipper plastic bag works well for this.) Melt butter and add remaining cinnamon-sugar mixture. Place half of biscuits into tube pan and cover with half of butter/cinnamon/sugar mixture. Add second half of biscuits and cover with remaining melted butter mixture. Bake, uncovered, 45 minutes in a 350° oven. Invert pan onto a plate 5 minutes after removing from oven. Serve hot. Pulls apart with fingers.
Mix all ingredients and pat into an 8 x 12-inch pan. Bake 20 to 30 minutes at 325°. Cool.
Use large cucumbers or zucchini that will fit through neck of canning jars after sliced. (I use wide mouth jars.) Peel, slice 3/8-inch thick and remove seed centers to make rings. Mix lime to 4 1/2 quarts water. Pour over veggie rings; soak for 24 hours. Rinse well and soak in clear water for 3 hours. Then drain. Mix 1/2 cup vinegar, alum and red food coloring. Add this with enough water to cover. Simmer 2 hours. Drain well.
Use 13-inch square baking pan sprayed with Pam. Pour batter into pan and bake at 375° for 30 minutes. Cool and cut into serving squares. Top with fresh fruit. Serves 12.
Mix white sugar, brown sugar, syrup and salt and cream together. Cook to boiling point, stirring constantly. Continue cooking over simmer same burner, stirring occasionally to 238° or until few drops form a soft ball when dropped into cold water. Remove from heat. Add butter; cool at temperature without stirring until lukewarm or until the hand can be held on bottom of pan. Add nuts and vanilla. Beat until candy will hold its shape. Drop from a teaspoon onto waxed paper. Makes about 3 dozen.
Cook cauliflower in boiling salted water until tender, about 10 minutes. Drain. Place in large baking dish. For your cheese sauce, melt 1 stick margarine in saucepan. Add flour; mix until smooth. Add milk. Cook until slightly thickened. Add diced Velveeta cheese; cook until melted. Pour over cauliflower. Sprinkle paprika over top. Bake in hot oven until slightly browned.
Cut zucchini lengthwise in half; using spoon, scoop out centers, leaving shells about 1/4-inch thick. Place shells in boiling water. Reduce heat to low; simmer, uncovered, for 7 minutes or until almost tender. Place upside down on paper towels to drain thoroughly. In large saucepan over high heat, bring 2 quarts water to boil. Add pasta; cook 9 minutes, stirring frequently, until almost tender.
In a large roaster or baking dish, put spareribs. Take sauerkraut, put on top of spareribs. Cut up potatoes and put in roaster. Add onions. Add parsley, basil, dill, salt and pepper. Bake at 350° for 1 1/2 hours.
Combine first 6 ingredients and mix thoroughly. Unroll the crescent rolls and press each pair into a rectangle. Place 2 heaping tablespoonfuls of chicken mixture into the center of each rectangle. Fold dough over and seal edges tightly. Roll each packet in melted butter and then in croutons or cracker crumbs. Place on a baking sheet and bake for 20 minutes at 350°. Makes 8 packets.
Mix sugar, margarine and eggs, then blend in other ingredients except marshmallows. Grease and flour oblong pan and cook 30 minutes on 300°. Remove and spread marshmallows on top. Return to oven for 10 minutes or until marshmallows melt. (Watch closely.)
Brown beef; mix in taco sauce and taco mix and set aside. Mix all else except lettuce, meat and Doritos. Refrigerate. When ready to serve, add beef, lettuce and Doritos.
Place sugar, Karo syrup and water in a heavy pan. Cook until mixture reaches 300° on candy thermometer. Stir in oil and food coloring. Pour into jelly roll pan. Let cool. Break into bite size pieces. For peanut butter flavored candy, add 2 tablespoons smooth peanut butter. You do not need to add food coloring with peanut butter.
Cream Sucanat (or brown sugar) and butter. Add eggs and beat. Add remaining ingredients and mix well.
Place crumbled cornbread and bread in large bowl and sprinkle lightly with salt, pepper and poultry seasoning. Pour approximately 2 to 2 1/2 cups hot broth over this mixture. Let stand about 30 minutes or until you can "smush" it between your fingers. Saute chopped onions and celery in 1/2 cup broth until soft. Add this to cornbread mixture. Break eggs and beat, one at a time, and add to mixture. Add remaining broth and mustard. Beat well with spoon or fork. Dressing should be fairly thin. If too dry, you might add a little water or broth. Place in baking dish and bake at 300° to 325° for about an hour. Check at about 45 minutes and if it is getting too dry, you might cover it loosely with aluminum foil for the remainder of cooking time. Serve with Giblet Gravy.
Beat chicken breasts with meat mallet. Place a slice of ham on top of chicken and then a slice of cheese on top of ham. Roll up as tight as possible and roll in flour. Fry in margarine until brown on each side. May have to fasten with a toothpick. Next, place in a 9 x 13-inch pan and sprinkle mushrooms around on top. Mix soups together and pour over chicken breasts. Bake in a 350° oven for 30 to 35 minutes.
Chop onion and parsley. Cut pepper into 1/8-inch slices. In large skillet, heat oil over medium high heat until hot. Place beef steaks in skillet and brown on both sides. Pour off drippings, if needed. Season steak with salt, thyme leaves and pepper. Top with onion and jalapeno pepper. Cover and continue cooking 30 minutes or until tender. Remove steak, cut into serving pieces and return to sauce. Serve over prepared rice, pasta or mashed potatoes. Garnish with parsley.
Pour sour cream in bowl; dip chicken in sour cream and let stay in cream for 20 minutes. In another bowl, mix bread crumbs, salt, pepper, paprika, sugar and lemon pepper. Coat each chicken piece with bread crumbs and then in sour cream; dip again in sour cream and again in bread crumbs.	Place chicken on a well greased baking sheet. Drizzle melted butter over each piece of chicken. Bake at 375° for 45 minutes. Turn chicken 2 times while baking.
Butter the bread; cut into 1-inch squares. Cut cheese into small pieces. Make layers of bread, shrimp and cheese. Add 1 tablespoon of shrimp juice. Mix eggs and milk together and add to the mixture. Bake at 325° in a buttered dish for 1 hour.
Dry bread slices at 250° until crisp and golden. Put in blender on medium speed a few seconds. Mix in seasonings. Store covered in dry place. Makes 1 cup. Adds just that different gourmet taste to casseroles and salads calling for bread crumb toppings.
Fry cubed bacon until crisp. Mix beans, onion, cheese, chili powder, Worcestershire sauce, molasses, vinegar and bacon grease. Bake for 1 hour at 350°. Top with crumbled bacon.
In mixing bowl, cream butter, shortening, brown sugar and granulated sugar. Add egg and vanilla; beat well. In a bowl, stir together dry ingredients. Stir into creamed mixture until blended. Stir in chocolate pieces and nuts. Drop from teaspoon 2 inches apart onto an ungreased cookie sheet. Bake in 375° oven for 8 to 10 minutes. Remove from cookie sheet to rack. Cool. Makes about 6 dozen cookies.
Dissolve yeast in 1/8 cup warm water. Stir 1 1/2 cups warm water, brown sugar and flour in. Beat until smooth. Knead until the dough is smooth and elastic.
Cream the butter. Add sugar and stir well. Add flour, nuts and vanilla. Shape into balls or crescents. Bake on ungreased cookie sheet at 325° for 20 minutes or until light brown. Roll in powdered sugar while warm.
Combine various beans in a 2-quart casserole. Mix well. Stir in onion, molasses, catsup, Worcestershire sauce, mustard and 1/4 teaspoon pepper. Bake, covered, for 45 minutes at 375° or until onion is tender. Makes 10 servings.
Saute coconut in butter; add vanilla wafers. Press 2/3 of mixture in 9 x 12-inch pan. Add hot water to gelatin; add sugar and lemon	juice.	Set aside to thicken. Whip milk. Whip gelatin slightly and combine with whipped milk.	Pour onto crumbs. Cover with remaining crumbs and set in refrigerator.
Flour and brown pork chops. Sprinkle with sugar, nutmeg and raisins. Add orange juice; cover the pan and heat to boiling. Then at lowered heat, cook slowly for 45 minutes. Place an orange, cut into sections, on top of the chops during the last 5 minutes of cooking time.
Mix flour, meal, salt and pepper and dip the slices into this mixture, coating both sides generously. Fry each slice until golden brown. Place on paper towel to drain. Ripe or nearly ripe tomatoes may be fried in the same way, but being juicier, may require more flour in the coating mix. Bacon grease is the tastiest way to fry them.
Place oleo in pan. Press in vanilla wafers. Chill. Mix until creamy the eggs, sugar and butter and chill. Add strawberries to mixture and pour in pie shell. Top with Cool Whip.
Preheat oven to 375 degrees. Lightly coat baking sheet with cooking spray. Place 1 flour tortilla on baking sheet. Spoon cheeses over tortilla. Place another tortilla on top. Bake 1 minute and turn tortilla over and cook another minute or until cheese is melted. Cut quesadilla in quarters and serve with sour cream and salsa. Serves 2.
Flour pork and brown in frying pan with a tablespoon of oil. Mix together the other ingredients. Place pork chops in large casserole; pour soup mixture over the chops. Cover and bake for 1 1/2 hours at 350°.
In a very large bowl, mix sugar, salt and yeast. Add warm water, sourdough mixture and oil. Add 1/2 of the flour. Add remaining flour, a little at a time, until you can knead the dough without it sticking. Place dough in large greased bowl. Let rise until doubled, punch down and shape into loaves (2 or 3) and let rise again until doubled in size.
Prepare corn bread according to package directions; cool. Crumble into large bowl. Add onion, celery, green pepper, tomato and beans; mix well. Mix sour cream and Miracle Whip in a small bowl; add to corn bread mixture. Mix well; chill in refrigerator.
Melt 1/2 cup butter in 9 x 13-inch pan. Sprinkle remaining ingredients in order given. Bake in 350° oven until brown, about 30 to 40 minutes. Cut immediately upon removal from oven. Let sit for 10 minutes before removing from pan.
Dissolve yeast in water. Sift dry ingredients. Cut shortening into dry ingredients. Mix buttermilk with dissolved yeast; add to flour mixture. Cover bowl and refrigerate several hours or up to 3 days. Take out desired amount of dough. Roll out on lightly floured board to 3/8-inch thickness. With biscuit cutter, cut out biscuits. Dip each in melted butter and place in a pan. Let rise in a warm place about 30 minutes. Bake at 450° for 8 to 10 minutes. Yield: 50 to 60 large or 80 small biscuits.
Mix ingredients together, adding pecan meats last. Pour into unbaked pie crust. Bake at 400 degrees for 40 minutes.