HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut each cheese slice in half; place 1 half on top of each cutlet. Starting with a short end, tightly roll up cutlets, jelly roll style. Tie securely with string. On wax paper combine flour and pepper. Mix well. Add cutlets and toss gently to coat. In large nonstick skillet, melt butter over medium heat. Add cutlets. Cook, turning frequently, until golden (about 3 minutes). Add broth, wine and dried oregano to skillet. Increase heat and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through and sauce is slightly thickened (about 10 to 12 minutes). Place on serving plate and remove string. Garnish with parsley and oregano sprigs.
Brown hamburger with onions and garlic. Add Prego. Cook lasagne noodles 10 minutes. Layer noodles, sauce, cottage cheese and Mozzarella cheese. I use 3 noodles on bottom 2 layers. Then on top layer 2 noodles, remaining sauce and Mozzarella cheese only. Bake, uncovered, 45 minutes at 350°.
Combine brown sugar, flour and cinnamon in small bowl with pastry blender. Blend margarine into mixture. Add nuts. Spoon over batter.
Roll chicken pieces in evaporated milk. Then coat thoroughly with crushed corn flakes. Place pats of butter or margarine over chicken. Pour remaining evaporated milk over chicken. Salt and pepper to taste. Bake at 350° for 60-90 minutes.
Empty oyster crackers in a large container. Pour oil and sprinkle with dressing over crackers and stir every time you open the refrigerator. Place in refrigerator for 24 hours in a tight container.
Cook beef and onion; drain. Spoon beans into a 9 x 13-inch glass dish. Top with beef, chilies, salsa and cheese in layers. Top with sour cream, olives and green onions. Serve with chips.
Preheat oven to 375°. Thaw frozen dough according to directions. Spread 3 tablespoons of butter on bottom of 9 x 13-inch pan. Sprinkle with 4 tablespoons brown sugar, 1/2 coconut and crushed pineapple. Roll dough out to 13 x 15-inches. Brush with remaining butter and sprinkle with remaining brown sugar and cinnamon. Roll up tightly, starting with the long end. Cut into 15 pieces and place cut up side in prepared pan. Cover and let rise until double in size. Bake in 375° oven for 30 minutes or until done. Turn out on waxed paper and cool on wire rack.
Melt jello in boiling water. Add 7-Up. Chill until thickened, but not firmly jelled. Then add pineapple, bananas and marshmallows. Chill in a shallow dish until set.
Stuff okra in jars. Add hot pepper or dill. Bring all other ingredients to boil. Pour liquid over okra in jars and seal. Let stand for 2 weeks.
Fry bacon; remove pieces and drain on paper towel. Add onion and potatoes to drippings; cover and simmer until done. Change to larger pot. Start with milk and warm, then add corn and also onion and potatoes. Season with salt and pepper and butter.
Mix stuffing as directed on package. Mix all ingredients together. Spread shredded cheese on top. Microwave 10 minutes or put in oven and bake at 350° for 30 minutes.
Beat egg yolks and whole egg until very light. Beat in milk and salt. Stir in and work with hands the flour. Divide dough into 3 parts. Roll out each piece as thin as possible (paper thin) on a lightly floured board. Place dough on floured surface until partially dry. Roll dough as for jelly roll. With a thin sharp knife, cut into strips of desired width (1/8-inch) for fine noodles, up to 1/2-inch for broad noodles. Shake out the strips and allow to dry before using or storing.
Cook broccoli and drain. Add all except 1 can of soup. Pour into greased 9 x 13 casserole (or 2 smaller ones). Pour other can soup over top. Bake at 350° for 30 minutes. Freezes well. Thaw before cooking.
Preheat oven to 350°. Blend the bread crumbs, cheese, parsley and salt with a fork. Melt butter and add garlic. Simmer gently for 3 minutes. Dip each breast into the butter mixture and then into bread mixture. Roll each up tightly and fasten with toothpick. Place in buttered baking dish. Sprinkle with lemon juice and the remaining butter and a dash of paprika on each piece. Bake 1 hour, basting twice.
Don't grease the pan. Beat the egg yolks until lemon color. Add the sugar gradually. Add the orange juice and the rind. Add the flour with the salt. Sift together once. Beat the egg whites and fold into the mixture.
Open bun on cookie sheet. Place roast beef on open bun. Put drained sauerkraut on next. Top with 4 slices American cheese and cook at 350° until good and hot with cheese melted and bun toasted. Layer with mayonnaise and lettuce. Serve halved with chips and pickles. Delicious.
Mix sugar and cocoa (dry), removing all lumps. Add margarine, milk and syrup. Cook on medium heat until forms soft ball stage when dropped in cold water. Remove from heat and add nuts and vanilla. Set pot in cool water, stirring until thick. Pour in buttered dish. When it hardens, cut in squares and remove from dish.
Preheat oven to 350°. Combine all ingredients and mix well. Grease and flour loaf pan. Bake for 1 hour or until done. Makes 3 loaves.
Cream together sugar and softened butter. Add beaten egg yolks. Mix flour, soda and cream of tartar together. Add alternately with the milk to the sugar mixture. Add flavorings. Beat egg whites stiff. Fold into batter. Pour into a greased and floured tube pan. Bake about 1 hour at 350°.
Cream shortening and butter together. Add eggs and mix well. Add vanilla, sugar and brown sugar; mix well. Add flour mixing by hand until blended well. Fold in nuts and chocolate chips. Drop by teaspoons onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Set skillet at 340°. Add sugar, butter and evaporated milk. Stir until mixture comes to boil; stir constantly. Count time from boil 5 minutes. Turn skillet off. Add marshmallows, peanut butter and vanilla. Stir until marshmallows are melted. Put into an 8-inch square buttered pan. Cool; cut into 36 pieces. Makes 2 pounds.
Pound veal with meat mallet; coat with mixture of flour, salt and pepper, shaking off excess. Brown in 1/4 cup butter in large skillet over medium heat for 2 minutes on each side. Remove to warm platter. Add lemon juice and wine to skillet, stirring with wooden spoon to deglaze. Add capers. Add 2 tablespoons butter, stirring just until butter is well mixed; remove from heat. Pour over veal. Garnish with lemon slices. Serve immediately. Yield: 4 servings.
Cookie: Preheat oven to 375°. Melt butter in medium saucepan. Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt. Mix well. Drop by level teaspoonfuls about 3-inches apart onto foil-lined cookie sheets. Spread thin with rubber spatula. Bake at 375° for 5 to 7 minutes. Cool completely. Peel foil away from cookies.
Mix all together. Divide 2 cans crescent rolls into 16 parts. Spoon chicken mixture in center of each roll. Fold the roll over until all of the chicken is covered. Place on cookie sheet and bake at 350° for 20 minutes or until golden brown.
Boil chicken breasts until meat can fall off bones. Let cool. In a separate large pan, put in cans of chicken broth and bouillon cube. Season with celery, salt and pepper. Also carrots and celery. Boil until vegetables are tender. Now add noodles. Cook until noodles are done. If too thin, use cornstarch to thicken by using directions on box of cornstarch. Cook on low for 15 minutes.
Melt chocolate in boiling water. Cool and cream butter and sugar until fluffy. Add egg yolks one at a time and beat well after each. Add melted chocolate and vanilla. Mix well. Sift together flour, salt and soda. Add alternately with buttermilk to chocolate mixture; beat well. Beat until smooth. Fold in whites. Pour into 3 deep 5 or 9-inch layer pans lined on bottom with paper. Bake in moderate oven (350°) for 30 to 40 minutes. Cool.
Mix well ahead of time. Take portion of punch and freeze a ring mold. When ready to serve, let mold float on punch; also may float orange ring on top. Makes 1 1/2 gallons or 50 servings.
In a large bowl, combine jello and sugar. Add water; stir until jello and sugar are dissolved. Stir in pineapple, cranberries, apples, celery and walnuts. Chill until firm in jello mold 3 to 4 hours.
In a large glass bowl, layer ingredients in order as follows: lettuce, cauliflower, onion, bacon and cheese. Ice the salad with mayonnaise, sealing the edges carefully. Sprinkle sugar over the top. Cover and refrigerate overnight. Mix well before serving. Yields 10 to 12 servings.
Prepare sausage as label directs; drain. Cut eight (1 1/2-inch thick) slices from bread. Cut a pocket into each. Fit cheese and sausage into pockets. Press together. In bowl, beat with a fork the eggs, milk and sugar. Add stuffed bread and turn. Heat small amount of salad oil in skillet over medium heat. Cook sandwiches about 10 minutes, until golden.
Beat cream cheese until fluffy. Gradually beat in Eagle Brand milk until smooth, add eggs and 3 Tbsp. lemon juice; mix well.
Mix well. Dip and bake at 350° until slightly brown. Don't overcook. Overcooking will make cookies dry and crumbly.
Combine beverage and catsup, stirring until well blended. Store in an airtight container in refrigerator.
Separate the breadsticks into 8 pieces, leaving them coiled. Place the coils 3 inches apart on a lightly greased baking sheet. Press each coil into a 4-inch circle.
Wash cucumbers thoroughly before slicing. Arrange cucumbers and onions in layers in earthenware crock or bowl. Sprinkle each layer with salt. Cover; let stand 3 hours. Drain off juice which has accumulated. Combine water, vinegar, sugar, celery seed and mustard seed; bring to a boil, stirring, until sugar is dissolved. Boil for 3 minutes. Add cucumber mixture; bring once more to boiling point, but do not boil. Pack immediately into hot, sterilized jars. Seal at once.
Slice rolls in half. Layer ham and cheese between top and bottom layer of rolls. Combine remaining ingredients and heat until margarine melts and blends with the rest. Cover rolls with mixture. Leave uncovered until mixture thickens (10 minutes). Cover with foil and bake 15 to 20 minutes at 350°.
Cream butter and cheese 10 minutes. Add sugar and beat 5 minutes more. Add flour and then pecans. Add eggs, alternately as mixing. Bake at 325° for 1 1/2 hours. Makes a beautiful Bundt cake.
Heat chocolate and milk in saucepan over low heat, stirring until chocolate is melted. Remove from heat; blend in vanilla and salt. Stir in nuts, if desired. Spread in buttered 8 x 4-inch loaf pan. Chill until firm; cut in small squares. Makes about 18 pieces.
About 45 minutes before serving, chop green peppers and onion. Cut zucchini and yellow squash lengthwise into quarters. Cut each quarter crosswise into 1/2-inch thick slices.
Peel and slice paper thin. Place in cold ice water for 2 hours to "crisp." Serve with favorite dip.
Put all ingredients in a bowl and mix thoroughly with an electric mixer. Pour the batter into two 4 x 8-inch greased and floured loaf pans. Bake at 350° for 45 minutes or until it tests done. Makes 2 medium loaves.
In small saucepan, scald milk. Stir in shortening, sugar and salt. Cool. Stir yeast in warm water until dissolved. Stir in lukewarm milk mixture, then 2 eggs, then 3 cups flour. With spoon, beat until smooth. Stir in raisins, citron, chopped almonds and about 2 1/2 cups of flour (or enough to make stiff dough). On lightly floured surface, knead dough until smooth. Place in greased bowl, turning once to grease all sides. Cover with towel. Let rise in warm place (85°) about 1 1/4 hours. Punch down dough. Turn on floured surface. Divide in half, then divide halves into 3 equal pieces. Roll each piece between hands into strips 18 inches long. Place on greased cookie sheet and braid. Brush top with butter. Put next braid on top. Let rise 1 hour until doubled in bulk. Beat 1 egg and water and brush over top. Bake at 375° for 40 to 50 minutes or until done.
Combine peas, celery, olives, walnuts, onions and cheese. Add salt, pepper and garlic to taste. Make a mixture of 1/2 Marzetti's Dressing and 1/2 Miracle Whip, enough to achieve desired consistency. Stir mixture into other ingredients. Chill. Serves 4.
Prepare cake as directed in 8 or 9-inch round pans. Cool. Slice both cakes in half. Place 1 cake slice and cover with some cherry pie filling. Place top layer of cake and more filling. Repeat with last two sections of cake. Ice cake with Cool Whip. Place dab of pie filling in center. Decorate with chocolate curls.
Beat eggs until fluffy; beat in milk and seasonings. Pour into hot oil in a skillet over low heat. Cook slowly. As under surface becomes set, lift edges slightly with spatula to let uncooked portion flow underneath and cook. To add herbs, cheese or meat, sprinkle 1/2 tablespoon per egg while cooking. As soon as all mixture is set, fold over and serve immediately. When adding green peppers, onion or bacon, cook before adding to omelet. Serves 2.
Place rice, hot water, onion soup and mushroom soup in 9 x 13-inch pan; mix well. Place chicken on top. Sprinkle with paprika and parsley flakes. Cover tightly with foil and bake at 400° for 1 1/2 hours.
Cook noodles. Do not rinse noodles; strain thoroughly. Mix sour cream and softened cream cheese. Add eggs, salt, pepper, vanilla, sugar, raisins and cinnamon.
Cut chicken in quarters and flour lightly. Cook to a light brown with onion (chopped fine) and the garlic. Add the sour cream and salt. Cook 30 minutes or until tender. Lay chicken on rice. Cover with sauce and serve.
Layer 1: In a small bowl, thoroughly mix 2/3 cup peanuts, flour and butter. Press into bottom of an 8 x 12-inch baking dish. Bake 20 minutes at 350°. Cool thoroughly.
Beat eggs until light and foamy. Add oil, zucchini and vanilla and mix together. Mix together dry ingredients. Add to wet ingredients with wire whisk. Pour into 2 loaf pans, greased and floured (9 x 5 x 3-inch). Bake at 325° for 1 hour or until toothpick comes out clean. Yields 2 loaves.
Melt margarine in frying pan. Add onions, celery and parsley; saute until tender. Run slices of bread under cold water until moist (not soaking) and mash with hands. When mixed well, add onions, celery, parsley and spices; mix well with a large spoon. Put in roasting pan around chicken or turkey about 1 1/2 hours before meat is done. Baste with juices of meat occasionally for flavor and moistness. Seasoning may be adjusted to suit your taste.
Combine sugar, salt, Crisco and water in saucepan; heat to a brisk boil. Add flour all at once, stirring vigorously with a wooden spoon. Beat until mixture forms a smooth ball that will leave the sides of the pan. Place in a bowl. Beat in eggs one at a time, then continue beating until mixture is smooth and shiny. Add vanilla. Chill mixture. Now force mixture through a pastry tube. Make into rings on oiled wax paper. Drop into hot oil at 380° and brown on both sides. Sprinkle with confectioners sugar.
Drain sauerkraut. Mix in basil and celery seed. Add kielbasa. Melt brown sugar into warm water. Drizzle over top. Bake 1 hour at 350°, or put in crock-pot and cook on low for 4 to 5 hours.
Cook meat, seasoning, onions, celery and green peppers until meat has browned some. Drain fat. Add rice, tomato juice, corn and green beans. Add Velveeta over top. Put in 2-quart casserole dish. Bake at 350° for 1/2 hour.
Have cheese at room temperature; mix cheese with fork until it has a smooth, buttery consistency. Add pickle relish, mustard, chili sauce and salad dressing; mix well. Split franks almost through lengthwise. Fill franks with deviled cheese mixture. Grill or broil until franks are hot and cheese is slightly melted.
Mix all ingredients except the crackers and pour into casserole dish. Top with crumbled crackers. Bake at 350°, uncovered for about 45 minutes.
Soften yeast in warm water. Cool milk to lukewarm. Add softened yeast, egg and 2 cups of flour. Beat well. Gradually add remaining flour or enough to make dough soft. Cover and let rise 1 1/2 hours. Punch down. Turn out on a lightly floured surface. Roll 1/4-inch thick. Cut rounds of dough with a 1 3/4-inch cutter. Shape in small balls. Brush each with butter. Cover and let double (25 to 30 minutes). Bake at 400° for about 10 to 15 minutes.
Fry ham and pork until no pink is showing. Put in large kettle, then fry each vegetable separately, except carrots (parboil them), then drain and add to meat. Season to taste. You can fry green pepper and celery together. (Cut celery on bias.) Put everything in big pot with meat. Cook slow for 1 1/2 hours.
Brown sausage and drain. Beat together eggs, milk, salt and mustard. Set aside. Place in casserole dish (9 x 13-inch) in following order: bread slices on bottom. Add sausage. Sprinkle cheese on sausage. Pour egg mixture over top. Bake 30 to 40 minutes at 350°. Serve hot. This dish can be made ahead of time and refrigerated until ready to bake.
Mix all ingredients together thoroughly. Use extra water if necessary to make mixture real soft so it will pour. Pour into a greased baking pan about 3-inches deep and bake at 375° for 30 to 40 minutes or until well set and brown on top. Suitable for freezing for a short time.
Melt chips and paraffin over hot water (use double boiler). Dip peanut balls into coating mix while hot. Place on wax paper.
Mix corned beef, celery, eggs and onions. Dissolve Jell-O in hot water. Add to above mixture. Stir well and pour in mold.
Cream butter and cream cheese at medium speed with an electric mixer, about 2 minutes, or until smooth and creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating until yellow disappears. Combine flour and soda, gradually add to creamed mixture. Mix at lowest speed just until blended after each addition. Stir in flavorings. Spoon batter into a greased and floured 13-cup Bundt pan. Bake at 325° for 1 hour and 20 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and let cool completely on a wire rack. Yields one (10-inch) cake.
With wire whisk or hand beater, beat until well blended. Drop by scant 1/4 cupfuls onto hot griddle (greased if necessary); cook until edges are dry. Turn over until golden. Makes 12 or 13 pancakes. For thinner pancakes, use 1 1/2 cups of milk.
Heat oil in a large skillet. Saute garlic one minute while stirring. Add pine nuts and stir for two minutes. Add broccoli which has been cut into approximately 1-inch pieces. Saute and stir until broccoli is crisp-tender. Add cooked, well drained pasta and toss several times. Serve with grated cheese on top and pepper to taste.
Brown and cook ground beef in skillet, strain meat if necessary. Mix can of soup and green beans. Peel and cook potatoes, mash with butter and milk. Put ground beef in bottom of baking dish then layer soup mixture on top. Then layer mashed potatoes on top. Top with grated cheese. Bake at 350 degrees for 15 minutes.
Mix rice, marshmallows, Cool Whip, then sweeten with the sugars; add fruit. Keeps well. Better if you mix and let set for awhile or overnight.
Measure corn flakes cereal. Crush to 1 cup. Place in large mixing bowl. Add egg, tomatoes, salt and pepper. Beat well. Add ground beef. Mix only until combined. Shape into 6 loaves, about 4 inches long. Place in single layer in shallow baking pan. Bake in oven at 350° about 30 minutes. Remove from oven. Top each loaf with one-half slice cheese. Return to oven. Bake 10 minutes longer or until cheese melts.
Cream butter and Crisco. Add sugar. Cream until smooth. Sift flour, baking powder and salt. Add eggs, 1 at a time, with milk and flour. Mix well after each addition. End with flour and vanilla flavoring. Mix. Bake at 325° for 1 hour and 15 minutes.
Bake corn bread and cool. Crumble in a 2-quart dish. Slice and dice rest of recipe. Mix together and refrigerate.
Combine flour, soda and cinnamon; set aside. Combine eggs, sugar and oil in mixing bowl. Mix well. Stir in carrots, pineapple and vanilla. Add dry ingredients, mixing well. Stir in pecans. Pour batter into 2 greased loaf pans. Bake at 300° for 1 hour and 15 minutes.
Brown meat; add onions. Cook until tender. Add all other ingredients, except cheese, in order given. Simmer 5 minutes. Pour into greased dish. Cover with foil. Bake until rice is tender, then top with cheese and brown.
Variation: Add 1/2 cup coconut or nut meats with cereal.
Saute onion and green pepper in margarine. Combine onion, pepper, corn, egg, sugar, pimento and water. Stir in rice. Pour into greased casserole. Bake, uncovered, 20 minutes at 350°. Sprinkle cheese on top. Let stand until cheese melts.
Fry bacon; add onion. Stir-fry in the hominy for five minutes, until hot. Serves 4 to 5.
Cook sugar, 7-Up, cornstarch and jello over low heat until very thick. Change color-clear. Add 1 package strawberry jello and dissolve in 1/2 cup hot water. Let cool. Put strawberries in pie shell, pour filling over strawberries, then top with Cool Whip.
Combine prunes, sugar, vanilla and egg whites. Beat until mixture is light in color, increased in volume and quite dry. Chill thoroughly.
Melt caramels with 1/3 cup milk over low heat, stirring until smooth.
Peel and cook potatoes. Mash hot potatoes in large bowl. When all lumps are removed, add cream cheese in small pieces; add butter. Beat well until completely mixed. Mix in sour cream. Add eggs and onion to milk, then add to potato mixture along with salt and pepper. Beat well until light and fluffy. Place in greased 9-inch round casserole and refrigerate several hours or overnight. Bake at 350° for 45 minutes or until lightly browned on top. Serves 8 to 10.
Combine salad dressing, cheese, milk and salt; mix well. Add all remaining ingredients and mix lightly. Chill several hours or overnight. Add additional salad dressing just before serving, if desired. Serve on lettuce-covered platter. Serves 4.
Add peanut butter and powdered sugar to very soft butter. Mix very well. Add graham cracker crumbs. Put or pat into a 9 x 13-inch pan. Melt chocolate or butterscotch chips and peanut butter. Spread on top of bars. Let harden and cut into small bars. No bake, but I keep it in refrigerator.
First Layer: Mix flour, pecans and butter. Mash into 9 x 13-inch ungreased pan. Bake at 350° for 20 minutes and let cool.
Cream margarine and sugar. Add eggs, two at a time. Add remaining ingredients. Mix well. Bake at 350° for 30 minutes in a jelly roll pan (10 X 15). Frost while still warm.
Mix together and bake at 400° for 8 minutes. Do not overbake. Cool.
In large skillet, add all ingredients, then add shrimp. Cook until pink. Pour over rice (cooked). Serve warm.
Mix cream cheese and dry Jell-O. Add 2 cups hot water and mix well. Then add 2 cups cold water. Let chill. Add nuts and pineapple.
Brown meat slowly. Spoon off excess fat. Add next 6 ingredients. Simmer, uncovered, about 30 minutes, stirring occasionally. Cook noodles, while simmering meat sauce, in boiling salted water until tender. Drain and rinse in cold water.
Combine Cool Whip and yogurt. Add mashed strawberries and mix well. Serve as a dip with fresh fruit. Makes 5 cups. Recipe can be halved.
Boil chicken breasts; salt to taste. Debone chicken and cut into chunks. Keep broth. Line large casserole with tortillas dipped in chicken broth. In layers, put chicken, onion, bell pepper, mushroom soup and chicken soup. Take tomatoes and drain off some of juice. Add 2 tablespoons jalapeno relish and mash together. Add layer of tomato relish and add cheese on top. Bake at 350° about 45 minutes.
Combine all ingredients, except bread crumbs, in a large, shallow dish. Cover with crumbs. Bake at 350° for 30 minutes or until brown. Serves 12.
Beat butter with cream cheese until soft and fluffy. Add salt and parsley. Gradually beat in Monterey Jack cheese. Beat in brandy a little at a time. Chill cheese mixture.
Mix until completely blended. You will need to finish mixing with your hands. Shape into walnut-sized balls. Place 2-inches apart on a parchment-lined or lightly greased cookie sheet. Bake at 350° for 11 to 13 minutes, until edges are lightly browned. Cool 5 minutes on baking sheet. Remove cookies to baking racks to finish cooling. Makes 3 dozen cookies.