HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large rectangular casserole (9 x 14-inches), make first layer of 8 slices bread, side by side. In next layer, place half ham pieces. Next layer 8 slices American cheese, then another layer of bread, ham and Swiss cheese. Mix last 4 ingredients and pour over layers. Cover and refrigerate overnight. Just before baking, sprinkle with buttered crumbs (mix 3 cups crushed corn flakes with 1/2 cup melted butter). Bake, uncovered, at 400° for 40 to 50 minutes. Let stand 10 to 15 minutes before serving.
Wash cabbage; cut in eighths (big chunks). Add all ingredients, except meat. When about 1/2 done (wilting good), add your favorite meat. Add enough water to just keep moist so it doesn't stick or rush them.
Drain half of juice from asparagus. Salt to taste; set aside. Combine sour cream and cream of shrimp soup in double boiler. Heat, stirring constantly, until well blended and hot. Add Worcestershire sauce and salt to taste. Heat asparagus until hot. To serve, pour shrimp sauce over asparagus.
Layer one half of the bread, ham and cheese in the order given in an 11 x 13-inch pan. Repeat to make a second layer. In blender, put milk, eggs, onion salt and mustard. Blend 2 minutes and pour over layers. Melt butter in pan, remove from heat and add cornflakes. Sprinkle on top. Refrigerate overnight. Remove from refrigerator 1 1/2 hours before serving. Bake, uncovered, at 350° for 30 minutes.
Brown sausage in 10-inch ovenproof skillet. Do not drain. Keep hot. In bowl, beat 2 minutes. Add flour, milk and salt. Beat until smooth. Stir in chives. Pour over sausage. Bake 15 minutes at 400°. Lower oven to 350°. Bake 5 to 10 minutes until brown.
Preheat oven to 325°. Grease two 9 x 5-inch loaf pans. In medium bowl, combine flour, soda and salt with a wire whisk. Set aside.
Layer first 7 ingredients. Ice with mayonnaise and sugar (mixed together). Top with Cheddar cheese. Don't stir from 12 to 24 hours. Serve immediately.
Beat eggs and fold in cream. Place bacon and cheese on bottom of prepared pie shell. Pour egg and cream mixture over bacon and cheese. Cook at 350° for approximately 30 minutes.
Mix salt, oregano, oil and vinegar and pour over meat. Place meat on prepared grill 4 inches from hot coals. Cook 5 minutes on each side, basting with tomato sauce. To serve, cut steak diagonally across the grain.
Combine squash, peppers, salt and sliced onions. Kiver wid watah 'n let stand in the ice box all nite.
Preheat oven to 375 degrees. Using lightly floured roller, roll out pizza crust on 12 x 15 in. rectangle baking stone to within 1 inch of edge of stone. Sprinkle crust with 1 cup of the mozzarella cheese; set aside. In 1 qt. bowl combine the remaining 1 cup mozzarella cheese, parmesan, basil and mayo; mix well. Arrange the thinly sliced tomatoes in single layer over mozzarella cheese on crust. Place mozzarella cheese mixture over tomatoes; spread to cover evenly. Bake 15-20 min. or until top is golden brown and bubbly. Serve warm. Yield: 20 servings.
With meat mallet pound cutlets to 1/8-inch thickness. In pie plate, beat eggs, salt and pepper. On wax paper, place flour on one sheet and bread crumbs on another. Coat veal in flour, dip in eggs, then coat with bread crumbs. In skillet (over medium heat), melt 1/4 cup of the butter or margarine. Cook the cutlets, a few slices at a time, 3 to 4 minutes per side. Add other 1/4 cup of butter or margarine as needed. Garnish with lemon slices.
Sift the dry ingredients into a 9 x 9-inch ungreased cake pan. Mix them with a fork. Make 3 holes in this mixture. Into one put the vanilla, into the next the oil and into the third the vinegar. Pour cold water over all of this. Mix these ingredients with a fork, but do not beat them. Bake the batter at 350° for 25 to 30 minutes or until done.
Melt margarine, mix with cracker crumbs and sugar. Put into bottom of 8 inch square pyrex dish and pat down with spatula.
Cut steak in strips or serving size pieces. Brown lightly in a hot skillet in a small amount of oil. Remove meat; add mixture of catsup, flour, bouillon, soy sauce and water to skillet. Simmer for about 5 minutes. Return meat to skillet; cover and cook over gentle heat until steak is tender, about 1 1/2 hours. Add salt, pepper, onion slices, mushrooms and peppers. Cover and steam until vegetables are just tender. Serve with steamed rice.
Chop pecans and mix with coconut. Spread in bottom of a 9 x 13-inch pan.
Cook onion in butter until soft, blend in flour and salt. Add water, lemon juice, horseradish and Worcestershire. Cook and stir until mixture boils. Dice 1 of eggs and stir into dressing. Pour dressing over spinach that has been washed and torn into small pieces and is in a bowl. Toss lightly. Garnish with egg and crumbled bacon. Sprinkle with paprika.
Stir first 3 ingredients together, add Crisco and mix with fork until crumbly. In small bowl, mix 1/2 cup water, egg and vinegar. Combine the 2 mixtures until moistened. Divide into 5 balls; chill at least 1 hour. Makes 5 (9-inch) crusts.
Place chicken in deep kettle. Add water, sherry, salt, curry powder, onion and celery. Bring to a boil; cover tightly. Reduce heat; simmer for 1 hour. Remove from heat; strain broth. Refrigerate chicken and broth at once. When chicken is cool, remove from bones. Discard skin. Cut into bite size pieces.
Make pudding according to directions on box. Crush the Oreo cookies; put into a bowl.
Brown meat and drain. Mix garlic powder, basil, salt, tomatoes and tomato paste. Simmer, uncovered, for 30 minutes. Cook noodles in salt water; drain and rinse. Beat eggs, then add cottage cheese, Parmesan cheese, parsley and pepper. Layer 1/2 of each: noodles, cheese filling, meat and repeat. Top with Mozzarella cheese. Bake at 375° for 30 minutes.
Prepare noodles; set aside. Fry hamburger patties; drain grease. Add mushroom soup and milk to patties and stir until smooth. Simmer 5 minutes. Serve with noodles.
Brown and drain ground beef. Cook rice. Combine beef, rice, tomato soup and mushroom soup. Add the seasonings. Mix; let sit for 5 minutes. Serve with bread and butter. Enjoy!
Combine corn meal and seasonings. Roll fish in seasoned meal. Shake off excess meal and place in a single layer in hot oil in a 12-inch frypan. Fry at moderate heat until well browned, turning to brown both sides, about 4 minutes on each side. Remove from pan with a slotted spatula and drain on paper towel. Garnish with lemon wedges and serve with slaw and corn bread or hush puppies. Serves 6.
In a saucepan, combine butter, sugar and almonds; cook until it reaches 300° on candy thermometer (or hard crack stage). Spread into a large cookie sheet and let cool in dry place for 3 to 4 hours. Note: Do not cool in refrigerator as it will cause the candy to become soft. Crack randomly with an ice cream scoop. Do not remove from pan yet.
Mix corn meal, baking powder and salt; add enough buttermilk to mix well. Batter should be thick to drop on hot oiled skillet. Fry like pancakes. Brown on both sides. This goes well with any type of greens, such as mustard, turnip or spinach.
Mix all ingredients together. Pour into greased muffin tins. Bake at 350° until golden brown.
Blend together all except chips and nuts with mixer. Stir in chips and nuts. Drop small balls on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Heat butter and oil in skillet until bubbly; add carrots, mushrooms and onions. Cook and stir about 8 minutes or until vegetables are tender. Stir in lemon juice, salt and pepper. Yields 6 servings.
Brown meat in shortening. Blend flour into the shortening from which the meat was removed. Add catsup, water, soy sauce, pepper, bouillon cube, minced garlic and chopped onion. Bring to a boil, lower heat to simmer for 20 minutes. Drop meat into sauce and cook only until tender.
Wash zucchini, but do not peel. Cut into thin slices. Put into a 10-inch skillet. Add carrots, onions, salt, black pepper and basil. Pour olive oil over top; stir gently until well mixed with vegetables. Over medium heat, saute vegetables for 5 minutes, stirring often. Reduce heat to low. Cover vegetables; cook 5 minutes longer. Remove cover; stir and cook about 10 more minutes, until vegetables are tender-crisp. Serve hot. Makes 4 servings.
Cook broccoli according to package directions; drain and set aside. In saucepan, melt margarine over low heat; blend in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Add Parmesan cheese, lemon juice and dill weed. Stir in broccoli and tuna. Pour into casserole and bake for 15 minutes at 375°. Arrange biscuits around edge of hot casserole and bake 15 minutes more. Makes 6 servings.
Mix flour, sugar and salt. Bring milk to scalding in a double boiler; add shaved chocolate to melt. Then add milk mixture gradually to dry ingredients and stir constantly until filling thickens. To this, add beaten egg yolks and butter or margarine. Continue to cook for 5 more minutes. Add vanilla and cool. Pour into baked 9-inch pie shell and cover with meringue.
Thaw bread dough, but do not let it rise. Roll out to approximately 8 1/2 x 11-inch. Lightly sprinkle with olive oil. Sprinkle with grated Parmesan cheese. Layer with thinly sliced pepperoni, making sure to completely cover the dough. Sprinkle shredded Mozzarella cheese over pepperoni. Lightly sprinkle with olive oil. Next, sprinkle with Italian seasoning. Sprinkle with more grated Parmesan cheese. Now roll the dough into a loaf. Roll from the narrow end, rolling firmly to ensure the pepperoni and cheese stay inside the dough. Seal the ends firmly and place on a foil-lined cookie sheet with the seal down. The bread needs to rise for a couple of hours, covered with a sheet of waxed paper or dish towel. Before baking, brush the top of the loaf with an egg white. Bake the length of time and at the temperature stated on the frozen bread dough wrapper. Once this is baked and cooled, it may be refrozen if properly wrapped. Just thaw and reheat wrapped in foil. This makes a delicious entree served with a salad or as a hot appetizer.
Cut butter into flour with a pastry blender or fork until mixture resembles coarse meal. Stir in pecans. Press mixture onto bottom of a 13x9 inch pan. Bake at 350°F for 15 minutes or until lightly browned. Cool. Beat cream cheese, powdered sugar, and 1 cup whipped topping at medium speed with an electric mixer until smooth. Spread mixture over prepared crust. Whisk together pudding mix and milk for 2 minutes or until smooth. Spread over cream cheese mixture. Chill 10 minutes. Spread remaining whipped topping over pudding mixture. Cover and chill at least 1 hour. Cut into squares. Makes 12 to 15 servings.
Cook noodles. Rinse and set aside. Brown onions, celery, peppers and beef in butter. Stir. Add salt, pepper and cooked noodles. Blend the condensed soups with 3/4 can of water and add to the mixture. Bake in greased baking dish in 350 °oven for about 45 minutes. Serves 8.
Beat egg yolks with sugar until thick. Gradually add the liquors, stirring constantly. Blend in the cream and milk. Beat egg whites until stiff and peaks are formed. Gently fold into eggnog. Turn into punch bowl, cover and chill. To serve, ladle eggnog into punch cups and sprinkle with nutmeg.
Put all of the ingredients in a blender, except ice cubes, and blend for 4 seconds. Then, add ice cubes, one at a time, to the blender and blend them. Then, enjoy! Makes 5 servings.
In a very large bowl, combine pretzels, Bugels, cashews and crackers. Sprinkle with dressing mix. Toss gently. Drizzle with oil. Toss until well coated. Store in airtight container.
Dip sliced eggplants in egg. Roll in bread crumbs and fry. In 9 x 13-inch dish, layer eggplants with cheeses, cover with sauce and continue to layer until dish is full. Bake at 375° for 30 minutes.
Heat oven to 350°. Combine flour, oats, brown sugar and margarine. Mix until crumbly. Press into ungreased 13 x 9 x 2-inch pan. Bake for 15 minutes.
Put 1 cup sugar over cherries. Let stand until you make the batter. Cream together egg, butter and sugar; add flour, baking powder and salt. Add milk and mix well. Pour batter into a greased baking dish, then pour cherries on top of batter. Pour 3/4 cup boiling water over all. Do not stir at all. Bake in moderate oven.
Dissolve 2 packages of peach Jell-O with 2 cups of hot water. Add 2 cups of cold water. Let congeal a little. Add drained pineapple and miniature marshmallows. Let congeal.
Combine sugar with flour. Add milk and butter. Cook until thick; add coconut and nuts.
A good way to use up leftover ham, making a hearty dish out of just a little meat.
Add to egg, sugar and butter mixture. Add 2 teaspoons vanilla. Bake until done, about 35 minutes.
Combine flour, oats, soda, cinnamon and salt. Cream butter and sugar. Add egg and vanilla; add to dry ingredients and pumpkin. Bake at 350° for 20 to 25 minutes or until firm and light brown.
Shred cabbage and place in shallow greased baking dish. Mix dry ingredients and add cream; pour cabbage. Top with bacon. Cook uncovered at 450° until done.
Brown ground meat; drain and rinse. Mix in soup, cheese and green beans. Cook until cheese is melted and mixed well. Pour into casserole dish; place Tater Tots on top and cook in oven at 350° until Tater Tots are brown.
Mix all together but don't overmix. Batter may be lumpy. Bake at 400° for 20 to 22 minutes. Yields 12.
Put in colander cucumber and onion and drain 2 hours. Mix turmeric, salt, celery seed, sugar and vinegar. Bring to a rolling boil. Add cucumbers and onion. Boil 20 minutes. Pack in hot jars and seal.
Sift together flour, baking powder, granulated sugar, 2 tablespoons cocoa and salt. Add milk, vanilla and shortening; mix until smooth. Add nuts. Pour into greased 8 x 8 x 2-inch pan.
Boil vinegar and spices, then add cucumber slices and heat slightly. Put in clean jars and seal. Do not cook slices too long or they will not be crisp.
Beat eggs until light. Add sugar gradually. Continue to beat until it thickens. Add remaining ingredients. Mix well and freeze. Makes 1 gallon.
Mix all ingredients together, adding flour until you get the consistency to roll out. Then roll out on floured counter to about 1/8 to 1/4 inch thick. Then cut in strips about 1/2 inch wide. Let dry for at least 1/2 hour.
Combine cottage cheese, onion powder, salt, eggs, Cheddar cheese and broccoli in large bowl. When mixed well, pour into 9 x 12 baking dish. Make topping of melted butter and crumbs. Sprinkle on top of broccoli mix. Bake at 350° for one (1) hour or until knife inserted comes out clean. Let set 10 minutes before serving.
Get big pan and cut Polish sausage into bite size pieces, then peel potatoes and cut into bite size pieces. Drain 2 cans green beans and put all into pan. Your whole meal will be done in 20 minutes.
In mixing bowl, cream butter and honey until light. Add eggs, banana pulp, orange juice and vanilla. Beat well.
Combine milk, shortening, sugar and salt. Cool to lukewarm. Add yeast, softened in water; add egg. Gradually stir in flour to form soft dough. Beat vigorously; cover and let rise until doubled in bulk. Turn out on floured surface and cut with round biscuit cutter. Put in greased pan and turn top 3/4 the way down, then roll and press lightly. Bake at 350° for 25 to 30 minutes or until done.
Sift first 6 ingredients into mixing bowl. Cut in sugar and shortening until crumbly. Reserve 1 cup for topping. Stir in milk and eggs just until all flour is moistened. Pour batter into greased 9-inch square pan. Sprinkle reserved crumb mixture over batter. Bake at 375° for 35 to 40 minutes. Yield: 9 to 12 servings.
Brown bacon in pot you will use to cook the beans. Remove and save. Put onion in pan with bacon drippings; use liquid from 1 can of beans and drain other can. Add brown sugar and vinegar; bring to a boil, then add beans and cook on low heat at least 30 minutes. Add crumbled bacon and serve.
Sprinkle salt and pepper in skillet. Crumble ground beef and brown at 350° (medium heat) for 10 minutes; stir. Drain grease and turn down heat to 250° (medium/low). Add all the noodles and dried chives, onion bits and water. Cook at 250° for 10 to 15 minutes until noodles are tender.
Cream sugar and butter and add the other ingredients, except nuts. Mix well and stir in nuts. Spread in a 9 x 13-inch pan. Bake at 350° for 30 minutes. Remove and spread Marshmallow Creme on top. Cool and cover with icing.
Place 2 cups boiling water in pan. Add jello and stir until jello is dissolved. Add ginger ale and lemon juice. Allow to set until it's about half set up. Add apple, celery, nuts and pineapple. Stir well. Pour in pan, 9 x 13-inch, and chill until firm.
Place chopped celery, onion, potatoes, water and bouillon cubes in pressure cooker and cook until tender (about 20 minutes). Mash with potato masher until smooth. Add milk, butter, salt and pepper. Stir to blend. Heat to piping hot. Do not allow to boil. Sprinkle with paprika before serving. Serves 4.
Beat sugar and eggs for 5 minutes. Add 1/2 cup boiling water. Add remaining ingredients. Bake in an ungreased oblong pan at 350° until done.
Combine peas, cucumber, water, tarragon and salt in a heavy saucepan. Cover and cook 5 to 8 minutes. Drain. Combine sour cream, mayo and lemon juice. Warm over low heat, stirring constantly. Stir vegetables into sauce and serve at once.
Preheat oven to 350°. Line cookie sheet with foil. Beat 2 egg whites until foamy; add pinch of salt. Gradually add sugar while beating until real stiff, until it stands in peaks. Fold in chocolate chips and nuts. Grease cookie sheet well. Drop cookie batter by spoonfuls onto greased foil. Place in heated oven; turn oven off. Leave in oven 5 hours or overnight.
Beat sugar, eggs and oil together until well blended. Stir together dry ingredients and add gradually. Fold in apples and nuts. Pour into a 9 x 13-inch pan (greased and floured). Bake at 350° for 60 minutes. Cool, dust with confectioners sugar and serve.
Whip cream cheese with mixer until smooth. Blend in orange juice. Add Marshmallow Creme. Whip again until smooth. Chill before serving.
Cut Crisco into flour. Pour in buttermilk. Mix with spoon to form a soft ball. Roll out and cut with biscuit cutter. Makes 8 biscuits. Put in Crisco oil; turn upside down in oil. Bake at 400° for 10 minutes or until done.
Spray a 9 x 13-inch casserole with Pam. Melt margarine. Add 1/2 stuffing mix in bottom of casserole. Combine remaining ingredients. Top with the other 1/2 package of stuffing mix and bake for 45 minutes at 375°. This recipe can be halved.
Sift together flour and salt in a large bowl. Add water slowly. Knead until smooth. Roll dough out on floured surface to 1/4-inch thick. Use cookie cutters to cut shapes. Poke a hole in top for thread or ribbon for hanging ornaments. Bake at 200° for 45 minutes. When completely cool, these can be painted or shellac. Great fun for the kids at Christmas or anytime.
Season chicken with salt and pepper. Mix all ingredients together. Place chicken with other ingredients in baking pan. Bake at 350° until chicken is done and tender (about 30 minutes). If needed, stir small amount of water to juices while cooking. If desired, a small amount of flour or cornstarch may be stirred into juices to thicken.
Beat egg whites with cream of tartar until foamy. Gradually beat in sugar and continue beating until very stiff and glossy. Fold in vanilla. Turn 2 (8-inch) cake pans upside down. Cover with brown paper. Spread with meringue. Bake in 275° oven for 1 hour. Cool.
Combine apples, cranberries and 2 tablespoons flour. Toss to coat fruit. Add 1 cup white sugar. Mix well and pour into buttered 2-quart casserole. Combine oatmeal, nuts, 1/2 cup flour, brown sugar and margarine. Mix well and spoon over fruit mixture. Bake uncovered at 350° for 45 minutes.
Drain juice from pineapple and save. Prepare lemon jello as directed and pour into a 9 x 13-inch Pyrex dish. Allow to jell a little. Add pineapple to jello and stir well. Let it jell completely. Mix 1 cup pineapple juice, flour and beaten eggs in saucepan over low heat for 10 minutes. Cool. Spoon over jello layer. Then spoon whipped topping over this layer. Sprinkle with nuts. Put back into refrigerator.
Put all ingredients in covered casserole or roaster and bake for 5 hours at 250°. Makes its own gravy. Serves 6.
Mix the first 5 ingredients together in a bowl. Dip the chicken, first in butter, then in bread crumb mixture. Place in baking dish. Drizzle any extra butter over chicken and sprinkle with any remaining crumb mixture. Bake at 350° for approximately 35 to 45 minutes until tender.
Beat cream cheese and butter at medium speed of an electric mixer until creamy. Gradually add flour, beating at low speed until blended. Spoon dough into ungreased mini muffin pans, filling full. Bake at 400° for 15 minutes or until golden. Serve immediately. Yields: 1 1/2 doz.
Cook spaghetti or macaroni in boiling salted water for 2 minutes, stirring. Turn off heat; cover and let stand 10 minutes. Arrange layer of chicken, then pasta, then cheese, until all is used in baking dish. Cover with broth; sprinkle with crumbs. Bake at 350° for 30 minutes; you can add a little chopped onions.
Cut chicken into halves. Put a slice of ham and cheese on each half. Roll tightly, starting with narrow end. Secure with toothpicks. Melt butter and mix with bread crumbs. Roll chicken in this mixture. Place in shallow buttered baking dish and bake for 40 minutes at 400°. Makes 4 servings.
Mix sugar, oil and eggs. Add pumpkin. Add all dry ingredients. Pour into greased pan. Bake at 350° for 1 hour.
Brown sausage with onion; drain. Add soup and milk and cook until thick. Mix in casserole with rice, salt and pepper to taste. Place in 350° oven for about 20 minutes. (I cook my rice first in my casserole using 1 cup rice, a little salt and 2 cups of boiling water. Cover and bake at 350° for 30 minutes. Then fold in sausage mixture and finish off uncovered.)
Crush vanilla wafers. In another bowl, cream the oleo and add sugar and eggs, one at a time. Beat well. Add wafers and milk. Mix well. Add coconut and pecans. Bake 1 1/4 hours in a 325° oven.
Crush corn flakes and mix with 1 tablespoon melted butter. Set aside. Brown onion in remaining butter and add to flour, salt and milk, making a white sauce. Cook until thick, remove from burner and add cheese until melted. Stir in carrots with sauce. Pour into a 1 1/2-quart casserole dish. Sprinkle corn flakes as topping. Bake at 350° for 20 minutes.
Cream butter with sugar. Add raw egg yolks and beat good. Push cooked yolks through grater and mix in batter. Combine flour and dry ingredients. Add to batter. Add pecans now, if desired. Roll out to 1/2-inch thickness. Cut with cookie cutters. Brush with egg white; sprinkle with colored sugar heavily. Bake at 350° for 10 to 15 minutes.
Stir and drop in greased muffin pans. Bake at 400°. Muffins, 18 minutes or loaf pan, 24 minutes. Can easily be frozen for later use. Makes 16 to 18 muffins or small loaf of bread.
Sift together flour, baking powder and salt. Cream shortening and sugar, creaming well. Blend in eggs and egg yolks. Beat one minute, then add 1/4 of dry ingredients. Mix well. Blend in milk. Combine apricot nectar and lemon extract and add alternately with remaining dry ingredients to greased mixture. Blend thoroughly. Pour into 3 greased, floured pans. Bake about 25 minutes in 350° oven.
In a large bowl, combine mayonnaise, Parmesan cheese, sugar, basil and salt. Add broccoli, cauliflower, onion and water chestnuts; toss. Cover and refrigerate for several hours or overnight.
In large skillet, melt butter. Add cubed apples and cook until tender. Add sugars and stir until sugars are melted. Stir in catsup and spices; mix well. Add beans and gently mix well. Pour mixture into 2-quart casserole. Bake at 400° for 1 hour. Serves 8.
Sift together into bowl and reserve flour, soda and salt. Cream butter, sugar and eggs. Add buttermilk, vanilla and flour mixture, mixing well. Stir in chopped nuts, candied cherries and pitted dates. Drop by teaspoon on lightly greased cookie sheet. Top each with a nut half if desired.
Mix ingredients except tortillas, reserving half of cheese and onions. Fill and roll tortillas. Place fold side down in a greased 9 x 13-inch pan. Sprinkle with remaining cheese and onions. Bake 30 minutes in 350° oven (covered).