HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients thoroughly. Add 1/3 cup mix (or to taste) to 1 cup hot water.
Brown the pork chops in the oil. Salt and pepper to taste. Place pork chops in baking dish. Saute onions, celery and pepper in the oil.
Combine flour, sugar and cocoa. Cut in margarine until crumbly. Reserve 2 cups. Press rest on bottom of a 9 x 13-inch pan. Bake at 350° for 3 minutes.
Mix flour, sugar and salt. Add eggs and beat until smooth. Defrost corn in microwave. Add corn and milk to sugar and egg mixture. Mix well. Add margarine. Pour into greased baking dish. Bake at 375° for 45 minutes or until set.
Cook chicken in water until tender (2/3 hour). Cool and remove from bone (can use boneless). Tear into pieces. Cook noodles in this water as directed on package. Drain. Combine cheese, Ro-Tel, soups and water in pan. Heat until melted. Layer noodles in a 9 x 13-inch pan. Place chicken over noodles. Place onion over chicken, then crushed Doritos over onion. Pour cheese mixture over all. Bake at 350° for 1/2 hour.
Mix all ingredients together; pour into a shallow baking dish. Bake at 325° for approximately 40 minutes. Serve with your favorite crackers.
Sift together flour, salt and soda. Cream shortening; add sugar. Cream together until fluffy. Add eggs; beat until smooth. Add mincemeat, broken into small pieces. Add flour and mix well. Drop by teaspoonfuls on greased cookie sheet. Bake at 400 degrees for 12 minutes.
Sprinkle blueberries in pie crust. Mix the sugar, eggs, melted margarine, flour and vanilla. Pour over the berries. Bake in 350° oven until done.
Saute onion and meat in oil until brown. Add remaining ingredients and simmer about 1 hour.
Combine ground beef, potatoes, onion and water. Bring to a boil and simmer until potatoes are tender. Add canned vegetables, except for creamed corn; heat until hot. Stir in creamed corn when ready to serve.
In saucepan over medium heat, mix the pineapple with juice and the dry Jell-O; stir until it comes to a boil. Boil for 5 minutes; pour into a pan. Refrigerate until Jell-O is set enough to hold shape. When set, stir in Cool Whip and spread on cooled cake. Keep refrigerated.
Fry meat with onion; add tomato sauce and spices. Let simmer 15 minutes. Let shells sit out 30 minutes. Roll sliced cheese up in shells. Lay in cake pan. Spread meat sauce over shells and lay cheese slices on top. Bake about 10 minutes or until cheese melts at 350°.
Make tea base with water and tea bags. Dissolve sugar in tea; add mint. Mix orange juice and lemonade according to directions on can. Add to tea.
Sift flour. Measure lightly into cup; then sift again with sugar, salt and baking powder. Make a well in center and slowly add oil, blending well. Add yolks, one at a time, stirring until well mixed. Add orange juice and peel and beat with a spoon until mixture is smooth. Beat whites with cream of tartar until stiff. Pour yolk mixture into beaten whites and gently blend together. Bake in ungreased 9-inch tube pan in a preheated 325° oven for 50 to 60 minutes. Frost with Orange Cream Icing.
Brown hamburger until all is brown. Drain off grease. Put in chopped onion. Put in pork and beans. Simmer for about 15 minutes. Sprinkle in black pepper and salt to taste. Sprinkle in garlic salt, just enough to give it the right taste. Ready to eat after you let it cool down.
Grease 9 x 13-inch pan. Melt chips and milk. Mix rest of ingredients except nuts. Press 3/4 mixture in pan, pour melted chips and milk on top. Crumble rest of topping and nuts on top. Bake at 350° for 25 to 30 minutes.
In a large mixing bowl, combine beef, bread crumbs, eggs, onion, pickle relish, Russian dressing, Worcestershire sauce, salt and pepper. Mix with wooden spoon to blend. On a sheet of foil, shape mixture into a 7 x 14-inch rectangle. Evenly layer corned beef, sauerkraut and cheese over meat, leaving 1-inch border around edges. Starting at short end, roll up meat in jelly roll fashion, sealing ends and using foil to help lift. Place seam side down in a loaf pan. Bake at 350° for 1 hour.
Combine flour, soda and salt. Set aside. In pan, melt butter. Add sugar and water just to a boil. Remove from heat. Add 1 cup of chocolate chips and vanilla. Stir until smooth. Add eggs, one at a time, beating well after each addition. Add flour. Stir in remaining chocolate chips and nuts. Spread into greased 9-inch square pan. Bake at 325° for 30 minutes. Cool completely before cutting.
Brown and drain hamburger. Mix ingredients together. Toss salad and add dressing and crushed Doritos just before serving.
Melt the butterscotch morsels in double boiler, being careful not to let water boil. Add nuts and noodles. Mix and drop on wax paper to cool. Enjoy!
Preheat oven to 400°. Spread 1 side of each slice of bread with the combined Parkay spread and garlic salt.
Combine all ingredients, except the sour cream, and cook until thick. Cover and cool. Fold in sour cream; pour into prepared pie shell (9-inch) of your choice and chill for at least 2 hours. Top with whipped cream, if desired, or meringue.
Stir over low heat until the first 3 ingredients are well dissolved. Stir in lemon juice. Cool to room temperature. Stir yogurt into the cool jello mixture. Pour into a 6 cup mold. Refrigerate overnight.
Heat oven to 325°. Combine all ingredients except ground beef. Mix well. Add ground beef lightly. Press into an 8 x 4-inch loaf pan. Bake 1 hour. Drain. Let stand 5 minutes before serving.
Brown ground beef and onions. Drain. Combine softened cream cheese, soup and milk. Add salt and catsup. Add to meat. Place in a 2-quart casserole and bake at 375° for 10 minutes. Place biscuits on top and bake until biscuits are golden brown (about 15 to 20 minutes).
1st layer: Mix flour, nuts and oleo. Press into 9 x 13-inch pan. Bake 20 minutes at 350°. Cook till golden brown. Cool.
Mix all ingredients together. Bake in a 13 x 9 x 2 5/8-inch pan at 400° until light brown on top.
In big mixing bowl combine ingredients and mix well. Form into ball. Refrigerate. Serve with crackers or bread round, pumpernickel or rye.
Mix mushrooms, bread crumbs, chicken, broth, milk, egg, wine, onion, salt and pepper. Put into an ungreased 1-quart casserole. Cook, uncovered, in a 350° oven about 1 hour. Serve with Mushroom Sauce.
Sweat onions until clear. Add beans and tomato paste. Cook until beans are done, then add dried tomatoes. Mix beef with seasonings and cook until crumbled and brown and drain all grease. Add this mixture to beans, then add all Porter and beer and cook 5 minutes.
Mix and pat into greased 9 x 11-inch pan. Bake at 350° for 15 minutes, until light brown. Cool.
Lightly grease and flour a 9 x 13-inch sheet pan. Preheat oven to 350°. Combine flour, sugar, cocoa, soda and salt in a large bowl.
1st Layer: Green beans on bottom, salt and pepper, soup on top and onion rings.
Cream sugar and vanilla. Roll 1 package crescent rolls into ungreased 13 x 9-inch pan. Pour cream cheese mixture over top, then roll other crescent rolls over top of cream cheese mix. Tuck in sides. Sprinkle 1/2 cup sugar and cinnamon over top. Drizzle melted butter over cinnamon and sugar. Bake 30 minutes at 350°.
Combine water and thinly sliced lemon; boil for 5 minutes. Add sugar and dissolve well. Add figs. Let come to a boil. Turn down and simmer for 45 minutes or more.
Melt Chocolates and Oil in double boiler. Stir in Nuts. Pour in 9 x 9 inch waxpaper lined pan. Don't refrigerate. Cut when cool.
Remove stem ends and seeds from peppers. Saute onion in butter; add meat and brown. Mix in rice, salt and pepper and one can tomato sauce. Fill peppers and arrange in baking dish. Combine sour cream, the remaining can of tomato sauce and the sherry and pour over peppers. Bake in preheated 350° oven for 45 to 60 minutes. Sprinkle with cheese and bake another 15 minutes. Makes 4 to 6 servings.
Mix together dry ingredients. Use pastry blender to blend in Crisco. Add milk. Mix well. Roll on floured board about 1/2-inch thick. Cut out and bake at 350° until lightly browned. Makes 10 to 12, according to cutter size.
Cook beef, onion and garlic until meat is browned and onion is tender. Drain off excess fat. Mix tomatoes and tomato sauce in blender and add to meat mixture. Stir in 1 1/2 tablespoons parsley flakes, the sugar and 1 teaspoon salt. Simmer, uncovered, 1 hour or until mixture is as thick as spaghetti sauce.
Melt margarine and butter. Add light brown sugar, dark brown sugar and dates. Cook over low heat, stirring constantly until dates melt (about 6 minutes). Remove from heat; add Rice Krispies and pecans; mix well. When cool, roll into balls and then roll balls in powdered sugar. Makes about 214.
Coarsely slice cabbage, Steam in small amount of water for about 10 minutes. Drain well.
Preheat oven to 375 degrees. Roll out dough. Mix the egg yolk, parsley, oregano, pepper, olive oil, garlic, and parmesan cheese in a 2 quart bowl using a whisk. Spread over the rolled out dough. sprinkle the cheese and your favorite toppings on top and then roll like a jelly roll with the seam side down. Brush with the egg white and bake in preheated oven for 20-25 minutes. Serve with warm pizza sauce. Enjoy...
Saute bacon until brown and crisp. Add onions and potatoes and saute for few minutes. Sprinkle with flour. Add clam juice. Bring to boil about 15 minutes. Add half and half with salt and pepper. Add minced clams. Do not boil. Sprinkle with bacon. Serve immediately.
Combine oil, egg and milk. Stir dry ingredients together; add milk mixture and mix well. Pour into greased 9 x 9 x 2-inch pan or 9-inch round pan. Sprinkle topping over batter. Serve warm.
Soften cream cheese in the microwave and mix in brown sugar, caramel flavoring and the vanilla. Serve with sliced apples.
Chop the egg. Mix together with onion, green pepper, salad dressing and imitation bacon bits. Spread on reduced-calorie bread. Add layer of lettuce and tomato.
In a saucepan, dissolve beef bouillon granules in boiling water. Add wine. Saute mushrooms in 1 to 2 tablespoons of margarine. Add mushrooms to bouillon mixture. Brown veal cutlets in remaining margarine on both sides. Drain on paper towel. Return veal cutlets to skillet. Dissolve cornstarch in warm water, then add to mushroom sauce. Heat and stir and allow to thicken slightly. Pour over veal.
In medium bowl, combine flour, nuts and cocoa. In mixer bowl, cream butter. Gradually add sugar; beat until light and fluffy. Gradually beat in the dry ingredients until well combined. Cover and refrigerate at least 1 hour or overnight. Preheat oven to 350°. Pinch off walnut-sized pieces of dough and shape into crescents. Place on 2 ungreased cookie sheets. Bake 15 to 17 minutes. Cool on wire racks. Dip half of each cookie into melted chocolate. Let chocolate set at least 1 hour. Sprinkle remaining half with confectioners sugar. Makes 4 1/2 dozen.
Rinse chicken. Dip in egg. Coat with corn flakes. Place in foil-lined 9 x 13-inch pan. Dot with butter. Sprinkle cheese. Cover with foil. Bake at 375° for 1 hour or until done.
Cook the broccoli. Put in bottom of 9 x 12-inch pan. Add a layer of diced chicken. Add the soups and grated cheese. Top with bread crumbs; pour some melted oleo over top. Bake at 350° for 45 minutes.
In a large skillet, brown the meat in oil, stirring frequently. Cut meat into finger strips. Add tomato sauce and lemon-pepper seasoning to taste. Bring to a gentle boil; reduce heat and simmer about 5 to 10 minutes. Serve over cooked rice or noodles.
Heat oven to 400°. Grease pie plate. Sprinkle bacon in plate. Beat milk, Bisquick, eggs, salt and pepper together and pour over bacon. Bake until golden brown, 35 to 40 minutes. Let stand 5 minutes and cut. Serves 6.
Beat the cream cheese and oleo until smooth. Add vanilla and sugar. Mix. Spread on cake. Sprinkle top and sides with pecans.
Blend sugar and cocoa into mixing bowl. Place milk and margarine into bowl. Do not mix the milk and margarine. Microwave on High for 2 minutes. Stir to mix well. Add vanilla and nuts. Stir until blended. Pour into greased container. Place in freezer for 20 minutes or in the refrigerator for 1 hour. Cut and serve.
In a 4-quart saucepan over medium heat, in hot margarine, cook celery and onion until tender. Add broth. Heat to boiling. Remove from heat. Add stuffing, cranberries and nuts. Toss to mix well. Use to stuff turkey following directions on turkey package. Serve with gravy. Serves 12 to 16.
In blender, mix the first 6 ingredients. Pour into buttered 10-inch pie dish. Add cheese and meat and press below egg-milk mixture. Bake 45 minutes at 350°. Let stand 10 minutes before serving (or microwave 12 minutes and let set 5 minutes).
Mix ingredients, adding cornbread mix	last. Place in well-greased pan, 9 x 13 x 2-inch.	Bake 20 to 25 minutes at 400°.
Brown beef in a large pan. Drain off grease. Add onions and some water. Simmer until onion is tender. Add flour; stir well. Add beans, salt, chili powder, tomatoes and tomato sauce. Simmer 1 1/2 hours on low heat.
Cream shortening. Add sugars and beat well. Add eggs, one at a time, and beat again.
Mix together through cilantro. The remaining ingredients make up the dressing. Mix dressing together then pour over rice and bean mixture. Be careful not to break down rice. Mix well. Serve cold.
Mix all of the above together; stir well. Pour into a lightly greased 2 1/2-quart casserole or a 9 x 12-inch baking dish. Top with more grated Cheddar cheese and bake in a 350° oven for about 50 minutes. This freezes well.
Lightly grease a casserole. Mix first 6 ingredients and place chicken on top. Sprinkle chicken with onion mix and bake at 350° for 2 1/2 hours, covered with foil (secret, don't peek).
Preheat oven to 350°. Take chocolate and melt. I put them in a glass or cup and put this in a dish of water and put them in the microwave for about 4 minutes. After you have the first 8 items mixed add the melted chocolate and apple cider vinegar. Bake approximately 25 minutes.
Bring chicken broth to a boil. Crush the tomatoes by hand and add, with juice, to broth. Add cumin, garlic, salt, pepper, corn and cheese.
Mix well. Chill overnight. Do not grease pans. Roll in balls and dip in sugar. Bake at 375° about 10 minutes.
Preheat oven to 350°. Slice zucchini thinly. Place a layer of zucchini in a shallow baking dish. Cover with 1/3 of the onion, 1/3 of the cheese, sprinkle with salt and oregano. Make 3 layers. Pour tomato sauce over the vegetables. Bake 45 minutes, covered with foil. Remove the foil; sprinkle with the Parmesan cheese and bake 10 minutes longer. Serves 4.
Mix meal, flour, salt, Crisco and buttermilk. Mix well and put in baking dish. Cook on 450° until turns brown.
Blend salmon and cream cheese with lemon juice, onion, salt and horseradish until smooth. Mix in nutmeats. Mold in a small bowl lined with plastic wrap. Chill for several hours or overnight. Remove from bowl; carefully remove plastic wrap and roll in parsley. Serve with thinly sliced rye bread or crisp crackers.
Melt chocolate chips. Add Karo syrup and sugar until mixed well. Add remaining ingredients together. Form into small balls. Place on lined cookie sheet with wax paper. Refrigerate for 12 hours or more. Store in airtight container.
Mix first 5 ingredients together, let marinate overnight. Brown meat, drain off fat. Add cumin and garlic. Stir in cheese just before serving (hot or cold). Cut 8 pita pockets in half. Put equal amount of each mixture.
Combine the ham with celery, onion and pickle or relish with mustard mayonnaise. Heap on a bed of lettuce, surround with hard-cooked eggs and garnish with chopped parsley. Serves 6.
1. Saute onion in margarine. Cook broccoli for 7-8 minutes 2. Cook broccoli as directed on package. 3. Combine everything together and put in dish sprayed with pam. 4. Bake at 350° for 15 minutes.
Melt butter. Mix with remaining ingredients. Pour into casserole dish; top with marshmallows. Bake at 325° for 55 minutes.
Combine the corn meal with the scalded milk. Add the sugar, butter and salt. Let the mixture cool, then add the lemon rind, ginger, raisins and eggs. Bake in a buttered 3-quart casserole, set in water, for 2 hours in a slow oven (300°). Very good!!
Cut off tops of peppers. Remove seeds and membranes. In a large bowl combine beef, rice, onion, celery, pimento, garlic, salt and pepper. Fill peppers with meat mixture. Arrange in 3-quart casserole with one pepper in the center of the dish. Combine soup and basil; pour over peppers. Cover. Microwave on High (10) for 21 to 23 minutes. Sprinkle cheese over peppers. Let stand, covered, 5 minutes to melt cheese. Makes 6 servings.
Combine ingredients and mix well. Cover and chill. Yields 2 1/2 cups.
Heat oil (3 to 4-inches) in deep fryer or electric skillet to 375°. Mix remaining ingredients, except pie filling, with electric mixer until smooth. Add pie filling. Mix on high speed for 1 to 2 minutes to break apples into chunks. Drop by rounded tablespoonfuls into hot oil. Fry until deep golden brown, about 5 minutes. Drain on paper towels. Sprinkle with powdered sugar or cinnamon and sugar mixture while still warm.
Preheat oven to 450°. In a shallow baking pan, thoroughly blend all ingredients except potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring potatoes occasionally, 60 minutes or until potatoes are tender and golden brown.
Mix eggs, sugar and flour thoroughly. Add Karo syrup, pecans and vanilla. Stir and pour into pie shell. Bake at 350° for 40 minutes.
*They look like small green tomatoes with papery husks and sometimes can be found in supermarkets. Omit them if unavailable.
Mix first 6 ingredients together and beat with electric mixer until smooth. Add next 3 ingredients and mix. Pour into Bundt or tube pan. Bake at 325° for 55 minutes. Remove from pan; wrap in foil. This can be baked in 3 layers and iced with cream cheese icing.
Cook broccoli in salted water 5 minutes and drain. Put in casserole and mix well with soups. Place sliced onion on top of broccoli mixture. Melt butter and mix with Stove Top dressing. Sprinkle over casserole. Bake at 350° for 30 minutes, covered, and 15 minutes, uncovered.
Mix together ingredients and put in unbaked pie shell. Bake at 350 degrees for 45 minutes.
Cut steak into thin strips and brown in a small amount of oil. Add broth, onion, celery and garlic. Simmer, covered, for 40 minutes. Add peppers, mushrooms and tomatoes. Cook 10 more minutes. Mix soy sauce and cornstarch in 1 cup of water until smooth. Slowly stir this into the meat mixture, stirring constantly, until thickened. Serve over rice.
Butter a casserole dish. Mash squash and mix all ingredients together, except bread crumbs. Put layer of crumbs in bottom of dish. Spoon mixture on bread crumbs and the rest of bread crumbs to top. Dot with butter and bake at 350° for 30 minutes.
Preheat oven to 425°. In large bowl, combine all ingredients except pastry shell; mix well. Pour into pastry shell. Bake 15 minutes. Reduce oven temperature to 350°; continue baking 35 to 40 minutes or until knife inserted 1-inch from edge comes out clean.
Prick bottom and sides of crust with a fork. Bake at 400° for 3 minutes; prick gently with a fork. Bake 5 minutes longer. Cool.
Slice cucumbers, onions and peppers. Place in large crock. Sprinkle salt over vegetables and cover with water. Soak in crock overnight. Drain. Combine vinegar, sugar, celery seed, turmeric powder, mustard seed and spice in a large kettle. Bring to a boil. Put drained vegetables in syrup and cook 20 minutes. Pack into hot, sterilized jars and seal.
Heat oven to 400°. Separate rolls into 2 large rectangles. Place in 13 x 9-inch pan (ungreased). Press over bottom and up sides (1/2 inch) to form crust. Seal perforations. Place sausage on crust; add bell pepper. Sprinkle with cheese. Beat milk, eggs, oregano, salt, black pepper and pour over cheese. Bake 20 to 25 minutes.
Saute the margarine and the onion in a Dutch oven or other pot. Add water according to the amount of soup you want. Add bay leaves, carrots, potatoes, and celery to your liking. Can add a generous amount of broccoli. Add cauliflower, sugar, chicken soup base, Worcestershire sauce, salt, and pepper. (Broccoli and cauliflower may be added after the other vegetables are a little tender.) Simmer soup until vegetables are done. Add milk mixed with a tablespoon of flour into soup. Bring to boil. Enjoy!
Beat egg yolks with 1 cup sugar. Beat shortening and other cup of sugar. Combine and add 1/2 cup flour. Sift flour and baking powder together. Add the milk and flour alternately. Then add the stiffly beaten egg whites. Makes 4 layers. Bake in greased and floured pans at 350° until done.
Blend cheeses and butter. Stir in olives. Chill slightly. Form ball and roll in walnuts.
Spread in pan in order given. Bake at 350° for 20 to 25 minutes. Cut after chilled.
Combine first seven ingredients. Beat until smooth. Place in baking dish. Saute margarine and pecans for 1 to 2 minutes. Spread this mixture on top. Bake at 350° for 20 minutes or microwave on full power for 4 minutes. It's exceptionally good with bread sticks.
Combine yogurt and dressing mix. Cover. Chill before serving. Serve with Vegetable Dunkers.
Cream together sugar, shortening and eggs. Add vanilla wafers, flour and baking powder. Add milk. Add coconut and nuts. Bake in loaf pan 30 minutes at 350°.
Heat oil in a Dutch oven or large pot over medium heat until hot. Brown beef in batches. Return beef and accumulated juices to Dutch oven. Stir in tomatoes, broth, garlic, salsa, chili powder and oregano. Bring to a boil; reduce heat to low. Cover tightly and simmer 1 1/2 to 1 3/4 hours until beef is tender. Serve with sour cream and green onions, if desired.
Cut chicken into pieces; wash and trim excess fat. Pat dry. Beat egg and milk together in bowl. In separate bowl, combine potato flakes, garlic salt, paprika, poultry seasoning and cheese.
Beat liquid ingredients together, then add the dry ingredients. You can add chopped nuts, chopped dates or raisins. This makes one large loaf or 3 small ones. Bake 45 minutes to 1 hour at 325°.
Melt butter in pan. Mix together milk, sugar and flour. Pour into buttered pan. Sweeten peaches, if needed, and pour over other ingredients. Bake at 375° until dough rises to top and browns.
Mix all ingredients together. Pour in muffin cups in wells. Bake at 400° for 15 to 20 minutes or until brown. Yields 12 muffins.
Mix potatoes, soup, milk and 1/2 of the onions. Pour into greased crock-pot. Cook on low for 8 to 9 hours. (Recipe can be cut in half with some cooking time.) Pour remaining onions on top before serving.
Thoroughly drain off beans in strainer. Mix with all other ingredients. Bake at 350° for 2 1/2 hours.
Make cake according to box directions. Melt the brown sugar and butter in the 9 x 13-inch baking pan on the stove, then sprinkle the drained pineapple in the pan. Add as many cherries as you wish, then pour the mix in the pan. Bake at 350° until the top pops up when pressed. Remove from oven, run a knife along the edges and turn the pan upside down on a long tray. Let cool and enjoy!
Cook cabbage in boiling water until tender; drain thoroughly. In large skillet fry onion in 5 tablespoons margarine until tender. Add soup and mix well. Add cheese; heat and stir in cabbage, salt and pepper. Transfer to 2-quart baking dish. In small skillet melt remaining margarine. Cook and stir in crumbs until lightly browned. Sprinkle over casserole. Bake uncovered at 350° for 20 to 30 minutes.
Spread 1 package crescent rolls in 9 x 13-inch pan. Combine cream cheese, sugar, egg yolk and vanilla. Spread on top, cover with second can of rolls. Beat egg white slightly with fork and spread over dough to seal. Bake at 350° for 30 minutes.
Combine all the ingredients except the cheese and potato chips in a large bowl. Pile lightly into buttered casserole. Sprinkle with cheese and potato chips. Bake in a 450° oven for 30 minutes. Do not overcook. Dish should be crunchy.
Cook potatoes in skins. Peel and dice up. Melt 4 Tbsp. butter and add cheese until softened. Blend in sour cream. Fold in potatoes and spoon into greased 2-quart casserole. Dot with 2 Tbsp. butter. Cover.