HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown pork chops on both sides. Combine soup, sour cream and milk. Stir in potatoes and add one cup of cheese. Spread mixture in a greased 3 quart baking dish. Arrange pork chops on top. Bake, covered in 350 degree oven for 1 to 1 1/2 hours. Sprinkle the rest of the cheese and onion rings on top. Bake, uncovered for 5 more minutes. Serves: 6. To serve 4: use 4 chops and halve the rest of the ingredients.
Mix first 6 ingredients. Beat the egg whites and fold in. Bake in 350° oven for 40 to 45 minutes in long pan.
Combine chicken, celery, grapes, almonds and oranges in a bowl. Combine mayonnaise, onion and desired salt. Add to chicken mixture, stirring gently. Spoon onto lettuce leaves. Yields: 4 cups.
Combine chicken, rice, undrained mixed vegetables and soup in a bowl; mix well. Spoon into a 9 x 13-inch baking dish. Sprinkle with stuffing mix. Drizzle with margarine. Bake at 400° for 20 minutes, or until golden brown and bubbly.
Cream margarine, sugar, flavorings and eggs; add flour. Spread 3/4 batter on a greased 15 1/2 x 10 1/2-inch aluminum cookie sheet. Add pie filling on top of the batter and then add the rest of the batter. Dot on top of the pie filling and bake. (Bake at 350° for 45 minutes.) Let cool for 1/2 hour, then drizzle icing back and forth on top of everything. Let set 1 hour and cut into squares.
In a mixing bowl, beat eggs until frothy, about 1 minute. Add milk and mustard. Combine the flour, baking powder and salt. Add to egg mixture and beat until smooth. Stir in bacon, ham and cheeses. Transfer into a greased and floured 9 x 5 x 3-inch loaf pan. Bake, uncovered, at 350° for 55 to 60 minutes or until golden brown and a toothpick inserted near center comes out clean. Cool 10 to 15 minutes. Run knife around edges of pan to remove. Slice and serve warm. Refrigerate left overs. Yield: 6 to 8 servings.
Combine all ingredients in blender jar and cover. Blend at high speed for 30 seconds until thick and foamy. Pour into small glasses. Makes 6 servings.
Chop fresh broccoli, or layer 1 bag frozen broccoli cuts in a 9 x 13-inch casserole. Drain and add pimento. Layer on sliced water chestnuts, drained. Spoon cream of celery soup (undiluted) evenly over vegetables. Prepare 1/2 of an 8-ounce package of Pepperidge Farm stuffing, using 2/3 cup water, 2 tablespoons margarine and 2 cups stuffing mix. Layer evenly over soup. Bake at 350° for 45 minutes, until bubbly.
Grate cheese with fine grater. Place grated cheese in refrigerator to keep cold. Measure flour into a large mixing bowl; mix in cayenne pepper and salt. Cut butter into small pieces and blend into flour with pastry blender. Add cheese and continue to blend until the mixture is yellow all the way through. Let stand at room temperature and keep working with fingers. Put dough in cookie press, using star shape. Press straws into 2 to 3-inch lengths. Place about 1-inch apart on ungreased cookie sheet. Bake in moderate oven (375°) for 10 to 12 minutes or until straws begin to brown very lightly around the edges. (Do not overcook.) Makes about 10 dozen. Store in tightly covered container between layers of waxed paper. Cheese straws keep this way for several weeks. Freeze for longer storage.
Brown onion, garlic powder and Worcestershire sauce in pan. Then add the rest of the ingredients and simmer on low for an hour. Recipe can be doubled.
Cook broccoli as directed. Drain and set aside. In a bowl, mix soup, mayonnaise, eggs, cheese and onions. Fold broccoli into mixture and turn into buttered 2-quart casserole. Dot with butter; sprinkle with crushed Ritz crackers. Bake uncovered in 350° oven for 45 minutes. Can be made ahead.
Whip Egg Beaters and sugar substitute together and combine with 2 types of milk and flavoring. Mix well. Chill overnight if possible. Pour into tumblers and dust with nutmeg. Preparation time: 10 minutes.
Cook rice. Prepare and have ready the first 5 ingredients. Combine in a small bowl the next 5 ingredients. Heat in large skillet the oil. Add meat; stir-fry just until done. Remove from heat. In another skillet, stir-fry in 1 tablespoon oil each vegetable just until slightly cooked. Add each vegetable to meat skillet after stir-frying. Just before serving, reheat meat mixture and add sauce. Cook just until sauce thickens and clears. Serve hot with rice.
Dissolve yeast in warm water. Sift dry ingredients together. Cut in shortening. Add buttermilk and yeast to dry mixture. Mix well. Cover and refrigerate. Punch down. Pinch off dough. Roll out and cut. Let rise 1/2 to 2 hours. Bake on greased sheet 10 minutes at 375° to 400° degrees.
In blender put pumpkin and milk and blend until smooth. Place all remaining ingredients in mixing bowl and mix well, then add pumpkin mixture. Mix well. Pour even amounts into 4 (9-inch) unbaked pie shells. Bake at 375° for 40 to 50 minutes.
Cook, peel and cool potatoes. Grate together potatoes, butter and cheese. Blend in other ingredients. Place into 9 x 13-inch baking dish. Bake 35 minutes at 350°.
Slowly blend together all ingredients, except pie crust. Pour into a baked and cooled crust. Chill at least 2 hours. Top with whipped cream or "Cool Whip" just before serving.
Cook vegetables according to package directions; drain. Place in greased baking dish. Mix onion, celery, cheese and salad dressing. Sprinkle over vegetables. Melt butter; mix with crushed crackers. Sprinkle on top. Bake at 350° for 30 minutes.
Preheat oven to 350°. Grease (well) a 13 x 9-inch pan with margarine. Crush graham crackers until they are very fine crumbs. Stir in condensed milk and chocolate chips. Spoon and press into greased pan. Bake for 35 minutes. Allow to cool slightly, then remove promptly.
Brown beef with diced onion and celery. Add remaining ingredients and simmer for 1 hour.
In small mixing bowl, soften cream cheese and blend in sherry. Add butter, cheese spread and horseradish; mix well. Cover; chill thoroughly about 4 hours. Shape into a ball and roll in walnuts. Refrigerate until serving.
Cook spaghetti according to package directions; drain. Rinse with cold water; drain. Place spaghetti in a large salad bowl; set aside. Heat 2 tablespoons sesame oil in a large skillet. Add red pepper, green onions and garlic; saute 2 minutes. Stir in spinach; cover and cook over medium heat 3 minutes or until spinach wilts. Remove from heat; cool. Spoon mixture over pasta. Add chicken and water chestnuts. Combine remaining 2 tablespoons sesame oil, soy sauce and remaining ingredients; stir well. Pour over pasta; toss gently to coat. Yields 6 servings.
Slice potatoes to cover bottom of greased baking dish. Pour the uncooked rice over the potatoes. Brown the ground beef in a skillet; spread over rice. Spread the onions over the meat, then the green peppers. Pour the tomatoes over all. Season as desired. Bake in a slow oven at 325° for 1 1/2 to 2 hours.
In a saucepan, saute onions in olive oil until softened. Add the chicken or beef and brown over medium heat. Put tomatoes through a mill and add to mixture. Season to taste. Simmer uncovered approximately 20 minutes. Add peas, lower heat and cook an additional 10 minutes. Cook and drain pasta according to directions. Toss pasta with sauce, sprinkle with cheese and serve. Yields 4 servings.
Scald milk. Meanwhile, soften yeast in the warm water. In a large bowl put sugar and shortening. Pour milk over sugar and shortening. When lukewarm, add 1 cup flour; mix well. Beat in eggs. Beat in remaining flour. Turn dough onto lightly floured surface; allow to set 5 to 10 minutes. Knead; form dough into a large ball and place in deep greased bowl. Turn dough to bring greased surface to top. Cover with towel or lid. Let rise until dough is doubled, about 1 hour.
In a mixing bowl, cream butter and sugar. Add egg and vanilla. Mix well. Combine flour and salt. Stir into creamed mixture. Fold in nuts and chips. Roll into 1-inch balls. Place on ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. Cool cookies slightly before rolling them in confectioners sugar. Yields about 4 dozen.
Lightly grease 9 to 10-inch skillet. Heat skillet in 400° oven until hot. Mix together all ingredients. Pour batter into hot pan and cook at 400° for 40 to 45 minutes or until golden brown and firm to touch.
Put raisins, cold water and soda in bowl and soak overnight. Add remaining ingredients together and mix. Pour into 1 one pound coffee can and bake at 350° for 1 hour.
Mix together and spread in lightly greased 9 x 13-inch pan. Bake at 375° for 20 minutes or until golden brown. Cool.
Melt butter and blend with flour. Add milk while stirring, keeping mixture smooth. Add meat and seasoning, heat until mixture thickens. Cool. Roll pastry 1/8-inch thick and cut out 24 pieces allowing 2 pieces for each turnover. Place one piece on baking sheet and 1 heaping tablespoon of meat filling. Moisten edge with cold water and cover with second piece of pastry. Crimp edges with fork and prick each turnover to allow steam to escape. Bake at 450° about 20 minutes or until brown. Makes 6 to 8 servings.
Grind vegetables, saving the juice. Add other ingredients. Cook 30 minutes on medium heat. Put in jars and seal.
Preheat oven to 325°. Butter a 10-inch Bundt pan and dust with flour. Toss the chips and nuts with 2 tablespoons of the flour and set aside.
Melt butter over low heat. Remove from heat. Add sugar. Return to heat and wait for sugar and butter to bubble. Add water and syrup. Mix well. Cook over low heat for 15 to 20 minutes (hard crack stage). Remove from heat. Add nuts. Pour on lightly greased baking sheet. Spread to 1/4-inch thick. Spread melted chocolate over the top of the crunch as it begins to harden. Sprinkle nuts over chocolate, if desired.
In a large bowl, mix the cream cheese, water and jello until well blended. Add remaining ingredients and mix well. Refrigerate before serving.
Mix all ingredients except coconut in large bowl with hands. Shape cookies; roll in coconut. Yields 3 dozen.
Mix soups and milk in bowl; set aside. Brown hamburger and onion in skillet; add soup mixture. In long cake pan, layer 2 tortillas; pour 1/2 mixture and sprinkle 1/2 cheese; repeat layers. Top with cheese. Bake 30 to 35 minutes at 400°. I also use it as a dip with Doritos. If used as a dip, omit tortillas and do not bake, just heat on top of stove until hot through.
Prepare Vegetable Filling. In a large skillet, heat oil; add onion and green pepper. Saute until onion is transparent. Stir in corn, beans, tomatoes, vegetable juice cocktail, fresh cilantro (if desired), the chili powder, cumin and salt. Cook over medium heat for 5 minutes. Place filling in a 2-quart casserole dish. Excellent with Cornbread Topping.
Heat oil in a large frying pan. Heat enchilada sauce in a separate saucepan. Dip the tortillas (one at a time) in the hot oil to soften; then dip them in the hot enchilada sauce. Fill each tortilla with the cheese and onion; then roll up. Place each side by side in a long baking dish. Place the remaining cheese, onion and sauce over the top of the rolls and bake at 400° for about 20 minutes (or until the cheese has melted).
In large bowl, mix beef, crumbs, onion, egg, 1 teaspoon bouillon, 1/4 teaspoon thyme and pepper. Form into balls. In a large skillet, brown meatballs in oil; remove from skillet. Stir flour into drippings until smooth. Cook and stir until brown. Add water, remaining bouillon granules and 1/4 teaspoon thyme. Bring to a boil, stirring. Add meat, potatoes, carrots and celery. Cover. Simmer 35 minutes. Add green onions. Cook 5 minutes. Serve.
Mix mayonnaise, Miracle Whip and sugar together. Spread over first 5 layered ingredients. Add 4 ounces grated Cheddar cheese. Crumble 6 to 8 slices crisp bacon over cheese. Cover and refrigerate.
In the top of the double boiler blend flour with a little cream until smooth. Slowly stir rest of cream and bring to a "just boil" over direct heat, stirring constantly. Stir in crabmeat and rest of ingredients. Serves 6.
Cut together like pie crust the flour, sugar, salt, baking powder and shortening. Add the egg and milk mixture to the crust. Roll out 1/2 of dough; place in jelly roll pan (10 x 15-inch). Spread the fruit filling over the bottom crust; cover with top crust. Bake at 350° for about 1 hour, or until lightly browned. Frost with powdered sugar glaze.
Melt 1 to 2 tablespoons butter in frypan. Saute scallops and shrimp until done, 3 to 5 minutes. Remove from pan and reserve. Saute onions, garlic and mushrooms in 1 to 2 tablespoons butter until tender. Remove and reserve with seafood. Melt cube butter in large pan, add flour, salt and pepper, stirring constantly, so it doesn't lump. Slowly add milk, stirring constantly, until mixture bubbles and is of medium-thin consistency. Add seafood and onion-garlic mixture. Toss with cooked fettucine. Serve with Parmesan cheese. Serves 4 to 6.
Cook rice and drain. Flake the salmon. Add to the rice and leave for 5 minutes to steam through. Turn into a serving dish and sprinkle first with finely chopped parsley and then with chopped hard-boiled egg.
Brown meat of choice (ground, round, roast or sausage). Add all ingredients in rice cooker. Press cooking cycle. May use cooked leftover meat!
Put 1/2 of bread mixture into 9 x 13-inch pan. Spread squash mixture over. Top with remaining bread mix. Bake at 350° for 30 minutes.
Crumble Feta cheese in large bowl. Add cottage cheese, then flour. Beat cream cheese and eggs; add to mixture. Use 11 x 16-inch cookie sheet. Butter and add 8 sheets of filo to bottom. Add filling and place 10 more buttered sheets of filo on top. Score with knife and bake at 350° for 20 minutes. Cut into squares and serve.
Mix together flour, sugar, cocoa, baking powder and baking soda. Stir in mayonnaise, add water and vanilla. Mix well. Put into 2 round pans or a 13 x 9-inch pan that has been greased and floured. Bake in 350° oven for 30 minutes or until tester comes out clean. Frost with your favorite icing.
Preheat oven to 450°. Grease skillet or pan and preheat. Beat egg in bowl; then add remaining ingredients and blend well. Pour batter into prepared pan. Bake 20 to 25 minutes. Makes one 9-inch skillet or one 9-inch square pan. (Batter should be creamy and pourable. If too thick, add a little more liquid.)
Note: It's really easy to make healthy gravy for your mashed potatoes, open-faced hot roast beef sandwiches, turkey and meat loaves. Here's the scoop.
Use lemon juice to cook turkey, then put macaroni in with turkey. Next, add spaghetti sauce. Add all other ingredients. Stir and let simmer for 5 to 10 minutes.
Cream the butter and sugar. Add eggs and flavorings. Cream all together well. Add flour and milk. Bake for 1 hour at 350°. Let cake cool before removing from pan.
Mix liquid ingredients together. Add dry ingredients together; mix until combined thoroughly. Grease and flour bread loaf pans or muffin pan. Bake at 350° for 1 hour.
In a bowl, place flour. Make a well. Drop in remaining ingredients. Mix with fork, then fingers until it forms stiff dough. Roll out very thin on floured surface. Cut as you desire. Drop into hot beef or chicken broth or potato soup and cook. If broth is weak, may add bouillon cube for more flavor.
Arrange pecan halves on a greased baking sheet, flat sides down in groups of four. Center one vanilla caramel atop each cluster of pecans. Heat in a 325° oven until caramels soften (about 7 to 8 minutes). Remove from oven and with a buttered spatula, flatten caramels over pecans. Cool slightly; remove from pan to waxed paper. Spread tops with melted semi-sweet chocolate.
Prepare the day before. Cut butter into flour until it makes small balls. Pat out into ungreased 12 x 9 x 2-inch pan. Bake at 350° for 20 minutes. Beat eggs. Add brown sugar, coconut, baking powder and vanilla. Spread over baked base. Return to oven and bake for 27 minutes. Blend powdered sugar, lemon rind and juice.
Mix first 6 ingredients and season to taste with salt and pepper. Melt 1 stick margarine. Pour over stuffing. Sprinkle stuffing mixture on top of casserole. Bake at 350° for 1/2 hour.
Dump all together in a bowl and mix well. Drop by teaspoonfuls into powdered sugar, covering well with sugar. Place on greased cookie sheet. Bake about 12 minutes at 350°.
In 3-quart microwave casserole, place mushrooms and white wine. Cover and microwave on High for 5 to 6 minutes, or until mushrooms are tender, stirring once. Stir in flour, salt and pepper. Blend in milk. Microwave, uncovered, on High for 9 to 12 minutes, or until mixture thickens slightly and bubbles, stirring 2 to 3 times with a whisk. Add remaining ingredients. Cover and microwave on High 3 to 5 minutes, or until hot, stirring once. Makes 6 (1 cup) servings.
Prepare all ingredients before starting to cook the dish. Clean the beans and string, if necessary. Cut into crosswise halves. Trim the flank steak of all fat and slice across the grain into paper-thin slices. Mix the soy sauce, sherry and cornstarch together and set aside.	Grate the ginger.
Mix mayonnaise, chili sauce, olives, chives, egg, paprika, salt and pepper. Chill well. Serve with green salads. Makes 3/4 cup.
Heat oven to 350°. Prepare stuffing according to package directions; set aside. In 2-quart greased casserole combine soup, sour cream, broccoli and chicken. Top with prepared stuffing; cover and bake 30 minutes. Remove cover and sprinkle with cheese. Bake 5 minutes more until cheese is melted. Yields 4 servings.
In a bowl mix milk, oil, eggs and wheat germ. In a larger bowl, mix all dry ingredients. Combine both bowls together, mixing thoroughly. Add vanilla extract and mix well. Bake on hot griddle (greased). Turn over when top side is bubbly. If you prefer thinner pancakes, increase milk, for thicker pancakes, decrease milk.
Cook ground beef until browned. Add celery, cook until celery is transparent; drain. Stir in remaining ingredients except cheese. Pour into 1 1/2 qt. casserole dish. Bake at 350° for 30 minutes. Top with cheese at last 10 minutes of cooking.
Place slices of bread in bottom of casserole dish. Sprinkle cooked sausage over bread, then sprinkle grated cheese over sausage. Mix well beaten eggs with half and half and pour over bread, sausage and cheese. Cook in oven for approximately 30 minutes at 375°.
Cook peppers, celery and onions in some of the broth until tender. Add chili powder and continue simmering. Cook noodles in remaining broth and add to chicken mixture. Add other ingredients and bake in a casserole for 30 minutes. Serves 10 to 12. Garlic may be omitted.
Preheat oven to 325°. Grease well and flour one 13 x 9-inch pan. In a large bowl, measure the flours and the sugar, oil, eggs, baking soda, salt, cinnamon, nutmeg and vanilla extract. Beat until well mixed. (This is hard work, but worth it.) Keep beating until well mixed. Sometimes I get my hands right in the bowl and mix. It's good for me and it doesn't hurt the cake. Anyway, next, you stir in the apples, nuts and currants. (You can use raisins, but chop them first.) Spread batter evenly into pan. Bake 1 hour or until cake is golden brown. Cool cake in pan on wire rack about 10 minutes. Remove from pan and cool completely on rack. Wrap and refrigerate. Or eat it while it is hot with fresh butter. Enjoy.
Combine, mix and press into 9-inch pie plate. Bake at 375° for 8 minutes. Cool, chill or freeze. Fill with pudding, rice dream, or as desired.
In large skillet or wok, heat 2 tablespoons Canola oil over medium heat. Add mushrooms; saute, stirring constantly, for 1 to 2 minutes. Remove from pan; set aside.
Brown hamburger and drain. Add taco seasoning and enough water to cover bottom of pan. Set simmer until water is gone. Add chicken soup and Ro-tel tomatoes. Heat on low until warm. Cut tortillas into 1/4's begin with a little filling to cover bottom of baking dish, then add tortillas and cheese and more filling. Repeat layers. Sprinkle cheese on top. Heat in 350° oven until warm and cheese is melted.
Dissolve lemon jello in 1 c. boiling water. Dissolve Marshmallows in 1 c. hot water. Combine and add the cream cheese, pineapple and Miracle Whip and whipped cream. Pour into an oblong pan (8x13-inch) or individual molds; chill until firm.
Combine graham cracker crumbs, sugar, and butter. Press firmly into 9 x 13 greased pan. Beat cream cheese with sugar and milk until smooth. Fold in half the cool whip and spread over crust. Prepare pudding using 3 1/2 cups milk. Pour over cheese layer. Chill several hours. Spread rest of cool whip on top.
Mix together the sugar, cocoa and milk in a saucepan. Bring to a boil. Continue boiling for 2 minutes. Then add peanut butter, salt and oleo. Take off heat. Add oatmeal and vanilla. Drop by spoonfuls on waxed paper and cool.
Combine margarine, sugar and crumbs; press into an 8 or 9-inch square pan. In bowl, beat egg yolks. Stir in milk, then lemon juice and food coloring if desired. Pour mixture over crust. Top with whipped topping. Freeze until firm.
Line an 8 x 8 x 2-inch baking pan with foil. Sift together sugar and cocoa into a 2-quart baking dish. Add milk and butter; do not stir. Place in microwave oven for 2 1/2 minutes or until butter just melts. Add vanilla. Stir until all ingredients are well blended. Turn fudge into aluminum foil lined pan. Smooth top. Place in freezer for 10 minutes to set. Cut into 1-inch squares.
Fill trimmed and chilled celery stalks with cream cheese and top with peanut butter. Add a swarm of raisins (Texas Bugs).
Mix first 4 ingredients; boil 5 minutes. Add soda and vanilla; mix mixture with popped popcorn. Cook in oven at 175° to 200° for 1 hour, stirring every 15 minutes.
Boil and clean chicken off bones and skin. Then mix in soup and sour cream. Season to taste. Put in an 8 x 8-inch casserole dish. Prepare Stove Top as directed and spread on top of chicken mixture. Bake until heated through, about 20 minutes.
Cook together the rhubarb and water. Then add sugar, eggs and cornstarch. Put into 2 baked pie shells. Top with meringue and brown.
Put raisins in colander; pour boiling water over. Combine eggs, sugar, cinnamon, nutmeg, salt, lemon juice and margarine. Mix thoroughly by hand (do not use mixer). In unbaked pie shell, pour raisins and nuts. Pour egg mixture into unbaked pastry shell over nuts and raisins. Bake at 350° for 45 to 50 minutes, or until set in center.
Peel and core potatoes. Put wiener in center of each. Place in baking pan with drippings. Add milk. Bake at 350° for 1 hour.
Preheat oven to 250°. Grease bottom of 13 x 9 pan. Set aside. Cover large baking sheet with heavy-duty foil. Set aside. Spread pecans in single layer in prepared baking pan.
In a small bowl, blend milk, egg, cinnamon, ginger, nutmeg and salt. Set aside. In a medium saucepan, sprinkle unflavored gelatin over water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 2 minutes. Blend in milk mixture. Continue stirring over low heat until mixture is slightly thickened, about 5 minutes. Blend in pumpkin. Turn into prepared crust. Chill until firm. Add whipped cream, if desired.
Turn oven on to 350°. Beat until stiff, but not dry the salt and egg whites. Fold in nuts and chocolate chips or Chinese noodles, Spanish peanuts, etc. Drop by teaspoons on greased cookie sheets. (I use greased wax paper on my cookie sheets.) Put in oven and turn oven off. Leave overnight.
Chop the cabbage, salt and pepper to taste. Place in a greased 9x13 baking dish. Brown ground beef with chopped onion, drain. Stir in uncooked rice. Place meat and rice mixture on cabbage, salt and pepper again to taste. Cover with tomato soup and cover with foil. Bake at 350° for 1 hour.
Mix the Jell-O into the cottage cheese and pineapple. Add nuts if desired. Chill overnight.
Mix dry soup mix, sour cream, cucumber, Feta, onion and oregano. Refrigerate until ready to serve.
Flatten one biscuit to a thickness of approximately 1/4-inch. Then slice the sausage to 1/2-inch wedges. Lay sausage on flattened biscuit and flatten to cover biscuit. Then roll up until sausage is covered. Slice roll into 1/2 to 3/4-inch wedges. Lay wedges onto a cookie sheet or flat pan, sprayed with Pam. Flatten wedges and add pizza sauce to each wedge. Add other toppings at this time. Place cookie sheet into a preheated 400° oven and cook for 10 to 12 minutes. Remove from oven and let cool and enjoy. (One can of biscuits will make about 40 pizzas.)