HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season pork chops with salt and pepper; coat with flour. Brown chops, onion and green pepper in shortening in skillet. Place rice in greased casserole; top with tomatoes. Arrange chops, onion and green peppers over tomatoes; cover. Bake at 350° for 1 hour or until liquids are absorbed. Yields 6 servings.
Using a 4-glass dish, add the brown sugar, margarine, vanilla, corn syrup and salt; cook sauce on High for 2 minutes. Stir; cook 3 minutes more on High. Stir. Add the baking soda. In a brown paper bag, add the popcorn, then add sauce and stir. Put paper bag in microwave for 1 1/2 minutes. Take out bag and shake. Put back in microwave for 1 minute. Pour onto wax paper; let harden.
Mix all ingredients together. Drop by spoonfuls in greased muffin pans. Do not let rise in pans. Just pop into preheated 400° oven and bake 15 to 20 minutes or until brown. Dough will keep in fridge for several days. Do not stir when removed from the fridge. Just bake as directed.
Combine liquids in a percolator. Fill percolator basket with cinnamon, cloves and brown sugar. Bring to boil for approximately 5 minutes. Heating brings out the flavor and aroma. An ice cube or two will bring the beverage to drinking temperature.
Cook carrots until tender. Set aside. Melt butter and add cranberry sauce. Cook until sauce is melted. Stir and mix in with carrots and cook until warmed through.
Cook broccoli as directed, omit salt. Do not drain. Add all other ingredients, stir well. Reduce heat and simmer 1 hour. Makes 7 1/2 cups.
Line bottom of dish with half of Oreos. Prepare pudding as instructed and blend with cream cheese and Cool Whip. Spread over layer of Oreo cookies. Sprinkle remaining cookies on top.
Pour over salad mixture and refrigerate. Colorful and will keep 3 or 4 days in fridge.
In saucepan, blend flour, liquid Butter Buds, skim milk and chicken broth. Add minced garlic and salt and pepper. Cook over low heat, stirring constantly until sauce thickens. Stir in Parmesan cheese. Combine sauce with chicken and mushrooms. Fold into cooked pasta. Serve immediately. If sauce is too thick, add more evaporated skim milk and chicken broth. Serves 6.
Mix all ingredients together. Bake 20 to 30 minutes in round ring mold which has been well-greased at 350° for 30 to 40 minutes. Fill center with Creamed Broccoli.
Boil potatoes and chop. Boil eggs and chop. Mix all ingredients together and chill in fridge.
Grind and mix. Form into 1-inch rolls. Roll in powdered sugar, coconut and ground walnuts. Slice and serve. If preferred, whole walnuts can be mixed with the fruit.
For each sandwich, spread 3 toast slices with dressing. Cover 1 toast slice with Cheddar cheese, chicken, lettuce and second toast slice. Top with Swiss cheese, tomato, bacon and third toast slice. Cut into quarters and secure with toothpicks. Makes 4 sandwiches.
Mix sugar and milk; bring to a boil. Remove from heat; add crackers, vanilla and peanut butter. Let stand for 5 minutes, then pour into buttered dish. Let cool in refrigerator and cut into squares.
Make this batter about 30 minutes before serving. In large bowl, mix first 7 ingredients. In small bowl, combine egg whites, milk, pumpkin and 2 tablespoons oil. Add to flour mixture. Stir just until flour is moistened. Heat griddle over medium heat until drop of water sizzles; brush lightly with oil. Pour batter by scant 1/4 cupfuls onto hot griddle, making a few pancakes at a time. Cook until tops are bubbly and edges look dry. With pancake turner, turn and cook until undersides are golden. Place on warm platter. Repeat until all batter is used, brushing griddle with more oil, if necessary. Serve pancakes with syrup, if desired. Makes about 16 pancakes.
Pierce sausages in several places with a fork; place in a medium frying pan. Pour water to cover; bring to boiling. Cover, reduce heat. Simmer very slowly for 10 minutes; drain.
Mix altogether except for the 1/2 cup nuts. Save other 1/2 to roll cheese ball in. Chill and serve with favorite crackers.
Combine sugar, vinegar, oil, water and dressing and pour over vegetables. Let stand overnight.
Beat eggs and sugar. Add oil. Add 1/2 of flour and 1/2 of white grape juice and beat well. Add salt, baking powder, anise and lemon juice and rind. Mix well. Slowly add the rest of the flour and grape juice and beat.
In 2 quart saucepan, melt butter. Stir in crumbs and sugar. Press mixture into bottom of pan.
Cut chicken into small pieces. Mix with noodles, milk, celery, undiluted soup and celery (if used). Pour into casserole and top with buttered bread crumbs or crushed potato chips. Bake 1 hour at 325° to 350°. (May be prepared a day ahead of serving; refrigerate until cooked.)
Preheat oven to 350°. Grease an 8 x 8 x 2-inch pan. In a medium saucepan, melt butter over low heat. Remove melted butter from heat, add cocoa and stir until well blended. Add sugar and mix well. Add eggs, one at a time, and beat well. Stir in vanilla, flour and salt; mix but do not overbeat. Fold in nuts. Spread in prepared pan and bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Frost if desired.
Combine 1 1/4 cups fresh or frozen strawberries, buttermilk and sugar in food blender. Chop until smooth. Pour the mixture into an 8-inch square pan and freeze 1 to 2 hours or until slushy. Combine beaten egg whites, vanilla and frozen strawberry mixture in blender and process until smooth. Return mixture to pan and freeze until firm. Allow to stand at room temperature for about 20 minutes before serving. Garnish each serving with fresh strawberries, if desired. Yields 1 quart.
Sift flour and sugar into mixing bowl; blend well. Bring to rapid boil the margarine, shortening, water and cocoa; pour over flour and sugar mixture and blend well. Combine remaining ingredients and mix well. Pour in greased and lightly floured 13 x 9 x 2-inch baking pan. Bake at 400° about 35 to 40 minutes or until done. Sheath pan may be used also. Bake at 400° for 20 minutes or until done.
Brown pork in oil in large pot. Add tomatoes, salt and pepper. Bring to boiling. Lower heat; cover and simmer 20 minutes. Meanwhile, shuck corn; break each ear into 4 pieces. Halve zucchini lengthwise; cut crosswise into 1/2-inch slices. Add corn to pot. Cover and cook, stirring occasionally, 10 minutes. Add zucchini. Cover and cook, stirring occasionally, 5 to 8 minutes more or until zucchini is tender-crisp.
Mix well in bowl; do not use mixer. Bake at 350° for 1 hour in a greased and floured Bundt pan.
Put carrots in pan of boiling water and simmer until just tender and crisp, or steam the carrots. Do not overcook. Saute onion in margarine or the broth 2 to 3 minutes. Add sliced apples and saute 4 to 5 minutes. Add apple juice, carrots, sugar, lemon juice, salt, nutmeg and ginger. Cover and simmer 4 to 5 minutes.
Put boneless chicken breasts in ovenproof dish and cover with barbecue sauce. Bake in a 350° oven for 30 to 45 minutes, until done. Top with sliced ham and Monterey Jack cheese. Put back in oven until cheese just barely melts. Serve immediately.
Mix the first 4 ingredients and cook over medium heat, stirring frequently, until thickens. Add remaining ingredients.
Combine in a saucepan the sugar and cocoa. When thoroughly mixed, add the milk or cream and margarine. Place over low heat and let margarine melt, stirring constantly. When it starts to boil, let boil hard for 2 minutes. Remove from heat. Stir in the oatmeal, peanut butter and vanilla. Drop by spoon on buttered plate or wax paper. Place in refrigerator for 1 hour or until cool and hard. Makes approximately 3 dozen.
Fry bacon until crisp. Stir in flour and blend thoroughly. Add sour cream and cook, stirring constantly until mixture begins to thicken. Add sugar, salt and vinegar. Pour hot sauce over lettuce leaves and mix. Makes 4 servings.
Mix cream cheese and Marshmallow Creme together until smooth. Add dry Jell-O to taste and for color. I usually use 1 to 2 teaspoons.
Melt 4 tablespoons butter in small saucepan. Add onion and saute. Add flour and water and cook until thickened. Stir in Cheez Whiz and heat until smooth. Gently toss sauce with broccoli in mixing bowl. Stir in beaten eggs. Pour into 9 x 13-inch casserole dish. Toss cracker crumbs in remaining 2 tablespoons melted butter and sprinkle on top. Bake at 325° for 45 minutes, uncovered.
Mix all ingredients together. Put in loaf pan. Bake at 375° for 45 minutes.
Flour pork chops on each side. Spread each side with mustard. Flour again. Brown on both sides with a little oil in a nonstick pan. Drain and add rice soup and 1/2 can water. Cover and simmer for 1 to 1 1/2 hours. Put pork chops on platter and serve remaining liquid over potatoes like gravy. Try this, you'll love it.
Cream together margarine and sugar. Add molasses, cinnamon, ginger, and salt. Stir in flour. Form into tiny balls, press flat with fork dipped in sugar. Bake at 375° for 10 minutes.
Brown hamburger in skillet. Add 1 1/2 cans tomato sauce and taco seasoning. Mix well. Crumble 2 cups corn chips on the bottom of a 9 x 13-inch baking dish. Spread hamburger mixture over corn chips. Mix rest of tomato sauce with refried beans. Spread beans over hamburger. Bake 25 minutes at 350°. Put cheese and 1 cup corn chips on top and bake another 5 minutes.
Mix first 5 ingredients together and simmer for 15 minutes. Bake wings at 325° for 45 minutes. Pour away juice and grease. Pour sauce over chicken. Bake, uncovered, for 1 hour at 325°. Baste occasionally.
Cream shortening and sugar; add unbeaten egg whites. Sift flour, baking soda and salt together, then add to shortening and sugar, alternating with buttermilk. Add vanilla. Bake 20 minutes at 350° in a floured jelly roll pan (17 x 11-inch).
Combine meat, rice, celery and onions. Blend remaining ingredients except tomatoes. Stir into rice mixture. Chill. Arrange on salad greens, if desired, and garnish with tomato wedges. Serves 6.
Cook noodles until tender; drain. Add cream of mushroom soup, Velveeta and chicken. Cover and allow cheese to melt. Mix well and simmer for 10 minutes. (It may be necessary to add small amount of milk or water to avoid mixture becoming too thick.)
Saute butter, onion and bell pepper. Mix corn, pimento, rice and egg. Add onion and bell pepper, salt and pepper. Bake at 350° for 30 minutes. Add grated Velveeta cheese on top when almost done.
In a medium bowl, combine pumpkin, syrup, salt, ginger, cinnamon and nutmeg. Stir in pecans.
Preheat oven to 350°. Add 4 eggs to all dry ingredients. Mix well. Add oil. Beat well. Add orange juice and vanilla and beat until smooth. Drain apples. Pour half of batter into greased and floured pan. Take drained apples one at a time and place in batter all around the cake. Sprinkle cinnamon and sugar mixture on top of that. Pour remaining batter, apples and cinnamon mixture as first time. Place in oven for 1 hour or until done.
Mix pretzels, 1/4 cup sugar and butter. Spread in 9 x 13-inch pan. Bake at 350° for 8 to 10 minutes. Mix cream cheese and 1 cup sugar; add whipped topping. Spread over cooled pretzel mix. Heat pineapple juice to boiling. Dissolve Jell-O; add strawberries. Cool until mushy; spread over cream cheese mix.
In a saucepan, mix 1/2 quart fruit (mashed), sugar, cornstarch and water. Cook over medium heat, stirring, until thick and clear. Remove from heat and cool. Place rest of fruit in pie shell. Pour cooled fruit on top. Chill until firm, 2 hours.
Mix well. Put Tater Tots in large cake pan. Pour mixture over top. Cover with Mozzarella cheese. Bake 30 minutes at 350° until cheese melts.
Sprinkle dry jello over Cool Whip and mix well. Fold in cottage cheese, pineapple and nuts. Chill.
Mix all, but sour cream, together; mix well, then fold in the sour cream. Bake in 350° oven for 1 hour. (Be sure to grease casserole dish.) Remove from oven and cover with cheese and onion rings. Put back in oven until cheese melts.
Place meat into a large pot, cover with cold water. Cover pot, bring to boil. Reduce heat and simmer for 2 1/2 hours. Cut cabbage into 6 pieces and remove core. Add all vegetables to meat. Cook until meat and vegetables are tender, about 1 hour. Serve on large platter with meat, surrounded by vegetables. Serve with either dinner rolls or hard rolls.
In large mixing bowl, stir together flour, sugar, baking powder, salt and cinnamon. In another bowl, combine mashed bananas, milk, peanut butter, oil, vanilla and egg. Add to flour mixture, stirring just until all ingredients are combined. Pour batter in two greased and floured 9-inch baking pans. Bake at 350° for 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool thoroughly on a wire rack. Wrap and store overnight before frosting. Frost with Peanut Butter Frosting.
Lightly grease the bottom only of a 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Set aside. In large mixing bowl combine all ingredients except small chocolate chips and walnuts; blend well on medium speed. Stir in chocolate chips and walnuts. Bake at 350° for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
Toast bread, then butter. Cut in cubes and put in deep dish. Beat eggs and add remaining ingredients. Pour over bread. Put dish in pan with water and bake at 350° for 1 hour.
Mix chicken soup and sour cream. Pour over chicken. Dot with butter. Crumble crackers on top. Cook at 350° for 20 to 30 minutes.
Melt butter in 8 x 8 x 2-inch pan. Mix first 3 ingredients for batter and pour into pan. Pour desired canned fruit over batter. Sprinkle sugar over top. Bake at 325° until browned.
Cook broccoli and rice together in amount of water directed on Minute rice package. In another bowl mix all ingredients except the cheese. When rice and broccoli are completely cooked, mix with other ingredients. Put half the mixture in a casserole dish. Put a layer of cheese, then remaining rice mixture and top it off with the rest of the cheese. Bake at 350° for 30 to 45 minutes or until cheese is hot and bubbly.
Mix cheese and Ro-Tel tomatoes. Cook until cheese is smooth and melted. Brown ground beef and onion. Drain off grease. Put desired amount of beef on burrito shell. Pour small amount of cheese over beef and roll up. Put rolled burritos in oblong casserole dish. Pour remaining cheese mixture over all burritos. Bake at 350° for approximately 1/2 hour or until heated through.
Cream sugar, oleo and oil. Add eggs. Mix dry ingredients with flour. Mix all together. Refrigerate 1 hour. Preheat oven to 350°. Bake until light brown.
Mix butter and cream cheese. Add 1/2 cup of Cheddar and all other ingredients. Spread into 11 x 7-inch dish. Sprinkle remaining cheese on top and bake at 350°.
Cook ground beef, onion and pepper until tender (undrained). Steam cabbage; drain and prepare soup and drain. Mix all ingredients except 1 package of soup seasoning. Pour in large casserole dish; sprinkle with last seasoning package. Bake at 350° for 45 minutes.
Combine all ingredients in saucepan. Cook and stir over medium heat 4 to 5 minutes or until thickened. Makes about 2 cups.
Preheat oven to 350°. Sift flours, baking powder and salt together into a large mixing bowl. Cut the butter into 4 or 5 bits. Blend it into the flour mixture by pressing it in with the tines of fork until the mixture resembles a coarse meal. Stir in the grated cheese.
Seed and chop tomato; chop bell pepper. Slice 2 green onions and mushrooms and mince garlic. Place tomato, bell pepper, green onions, mushrooms and garlic in a large bowl. Stir in peas and next 3 ingredients. Cover and chill, stirring occasionally, for 8 hours. Drain salad and spoon onto lettuce lined platter. Sprinkle with bacon and 1/3 cup sliced green onions. Yield: 8 servings.
Combine sugar, milk and butter. Bring to a boil, stirring constantly. Boil mixture 4 minutes. Add chocolate and marshmallows. Beat until fudge thickens. Add nuts. Pour into buttered 8-inch square pan. Top with walnut halves. Cut into squares. Makes about 3 pounds.
Season chicken with salt and pepper. Brown in butter on both sides. Add orange juice concentrate and water. Reduce heat to low. Cover and simmer until chicken is tender. Remove chicken to serving platter. Sprinkle with toasted almonds. Keep warm.
Grease a 1 1/2-quart casserole. Cook spinach as directed and drain well. Mix together cottage cheese; cut into pieces margarine, beaten eggs, flour, salt and 1 cup of Cheddar cheese. Add spinach to mixture and put into casserole. Top with remaining Cheddar cheese. Bake at 350° for 25 to 30 minutes.
Trim fat from chicken and cut out middle tendon. Pound between waxed paper to flatten slightly. Combine in a bowl the olive oil, lime juice, garlic, 2 tablespoons cilantro, salt and pepper. Pour over chicken and marinate for at least 1 hour. Grill or broil chicken for 2 minutes on each side. Remove and place on platter and sprinkle remaining cilantro.
Preheat oven to 350°. Mix soup, vegetables and chicken in a 9-inch square dish. Top with biscuits. Bake 20 to 25 minutes or until lightly browned.
Soak the lentils for 12 hours. Place in boiling water and cook until tender. Heat the butter in a frying pan and fry the onions, peeled and cut into slices, until brown. Remove them from the pan. Add the flour and fry a few minutes; gradually add the water in which the lentils have been cooked. Stir and bring to the boil; add salt, pepper, herbs and flavoring. Turn the lentils into a pie dish or meat tin. Moisten with as much sauce as required. Cover with plenty of well mashed potatoes and bake in the oven for 1 hour with the "regulo" at mark 7. The remainder of the sauce may be thinned with more vegetable stock and served with the pie. Beans or peas may be used in place of the lentils.
Melt butter. Add cocoa, then add remaining ingredients. Bake in unbaked pie crust at 325° for 30 to 35 minutes or until pie is firm in the middle.
Add to browned ground beef the onion, green pepper, chili powder and garlic salt. Drain. Mix with ground beef the egg, sour cream, tomato sauce and Cheddar cheese. Separate biscuits and place half in a deep casserole dish. Pour mixture in. Place remaining biscuits on top. Sprinkle another 1/2 cup of Cheddar cheese on top.
Fry hamburg and onions and drain. Add sauce ingredients. Add tomatoes, kidney beans, chili powder and cumin. Stir well; cook on low heat until seasoned and hot.
Brown meat. Drain fat (if any). Add all of the ingredients, except kidney beans. Simmer 1 to 1 1/2 hours. Add kidney beans.
Saute onion and bell pepper in bacon grease. Cook hamburger and sausage slowly until done, not brown. Drain. Add onion and bell pepper to meat mixture. Add Ro-Tel and relish to mixture; let set about 10 minutes. Cut up cheese and let melt. Add to meat mixture. Keep hot.
Mix juices and tea together in a large pot. Tie up spices in bag and drop in mixture. Bring to a boil. Remove from heat and serve.
Soak beans overnight in water. Drain and add fresh water, enough to cover beans plus 2 or 3 inches. Bring beans to a boil with ham hock and sliced sausage. Cover and cook over low heat for 1 1/2 to 2 hours. Add remaining ingredients and continue to cook for 1/2 to 1 hour. Serve over rice.
Drain and chop cherries; save juice and add to water to make 1 1/2 cups. Heat to boiling and dissolve jello. Slowly beat in cranberry sauce and 3 tablespoons lemon juice. Fold in chopped cherries. Put in square pan and freeze. Whip cream; add sugar and lemon rind and beat until stiff. Fold in mayonnaise and 1 tablespoon lemon juice. Spread over jello and freeze.
Combine cranberries and sugar. In a large bowl, combine the marshmallows, apples, grapes, pecans and pineapple. Add cranberries and mix well. Fold in whipped cream. Cover and chill. Sprinkle with coconut before serving. Yield: 12 to 14 servings.
Cut up chocolate in small pieces. Put in blender. Add other ingredients. Cover. Blend on low speed until larger pieces are chopped. Stop and stir with long-handled spoon. Cover and blend on high speed until thick and creamy. Makes 3 cups.
Preheat oven to 350°. Place chops in 13 x 9-inch pan. Sprinkle with salt. Put 2 or 3 onion slices on each chop, then one thin lemon slice on each chop, 1 tablespoon of brown sugar and, last, 1 tablespoon ketchup. Cover tightly with foil and bake 1 hour. Uncover and bake 30 minutes more, basting several times.
Blend all ingredients. Roll into 1/2 inch balls and chill. Roll in confectioners sugar when ready to serve. Makes 2 1/2 dozen.
Mix flour, baking powder, salt and sugar. Cut shortening into mixture until it resembles coarse corn meal. Store in covered container. Will keep unrefrigerated up to 6 weeks.
Mix sugar and vinegar.	Peel and thinly slice cucumbers and onions. Add salt. Do not add water. Soak for 2 hours and drain. Add sugar	and vinegar mixture to cucumbers and onions. Put into containers and freeze. Keeps indefinitely.
Cut eggplant into cubes. Dust with salt; drain in colander. Saute celery and onion in olive oil for about 15 minutes. Saute eggplant for 10 minutes. Place all in a 2-quart kettle. Add balance of ingredients, except salt and pepper. Simmer for 20 minutes, or until liquid evaporates. Season with salt and pepper. Chill. Serve on lettuce with brown crackers.
Using 1 teaspoon oil, brown chops on both sides. Remove meat and add garlic for 1 minute. Combine remaining ingredients and pour over chops in skillet and simmer for 30 to 35 minutes, until tender and sauce is thick.
Rinse chicken in cold water. Mix flour, pepper, salt, and garlic. Dip chicken in flour mixture; then in beaten eggs. Fry chicken in 1/4 inch of oil until lightly brown on both sides. In a small sauce pan combine chicken broth, lemon juice and cornstarch and cook until slightly thick. Drizzle sauce over chicken breast and serve.
*Or 1 cup dry white wine, 1/2 cup chicken broth and 1 tablespoon tomato paste.
Brown meat, onion, pepper and garlic in oil. Drain. Add all ingredients except beans; cook for 1 1/2 hours on top of stove. Add beans, cook for 1 more hour on medium heat, stir occasionally.
Combine all ingredients in punch bowl. Makes 27 (4-ounce) servings.
Thoroughly cream the sugar and butter. Add the egg and vanilla; beat well. Sift together the dry ingredients. Add to creamed mixture. Stir to a smooth dough. Refrigerate 2 to 3 hours. Roll dough to 1/4-inch thick. Flour cutters. Decorate with colored sugar. Bake on ungreased cookie sheet at 400° for 8 to 10 minutes.
In bottom of glass, put 2 ounces blended strawberries. Blend remaining ingredients. Pour mixture over strawberries to form swirled effect.
Combine first 5 ingredients; stir. Add oil and beat. Stir in celery seed and onion. Let stand 24 hours.
In skillet over medium-high heat, saute onion and celery in margarine until slightly tender. In large bowl combine celery mixture, cornbread, bread cubes, turkey broth, giblets, salt, poultry seasoning, pepper and egg. Spoon dressing into lightly greased 2-quart casserole dish. Bake, uncovered, at 325° for 40 to 50 minutes.
Mix all ingredients together. Cook over medium heat until filling thickens. Pour in a 9-inch cooked pie shell.
Beat eggs into melted butter; then stir in sugar. Beat until thoroughly combined. Add lemon juice and rind gradually. Cook in the top of a double boiler over simmering water until thickened, stirring constantly. Let cool. (Curd can be stored in the refrigerator for a week.) Use as a spread on bread or cookies. Makes 2 cups.
Cook sausage and veggies until red is gone and veggies are tender; drain. Add Velveeta and stir until melted into the mixture. Spread on cocktail slices of bread. Freeze. When ready to bake, put frozen slices on cookie sheet. Preheat oven to 400°. Bake about 10 minutes.
Preheat oven to 350°. Generously butter 2 large or 5 to 6 mini loaf pans and lightly dust with flour.
Place carrots and water in 2-quart dish. Cover with plastic wrap; microwave on High 10 minutes, stirring 1 time. Stir in honey and lemon juice. Cover and microwave on High 5 minutes. Microwave butter 30 seconds; stir in flour. Add this to carrots. Stir well; add raisins, pineapple and apples. Microwave on High 5 minutes. Rest 5 to 10 minutes.
With mixer, beat eggs well and gradually add sugar. Add next 4 ingredients and mix well. To serve, use 8 ounce glasses. Pour 2 tablespoons of mix in each glass and then add 7-Up and ice.