HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread crescent rolls on bottom of 12 inch greased pizza pan. Bake at 375° for 11-13 minutes. Cool completely. Combine cream cheese, sour cream and dill weed. Spread over crust. Top with cocktail sauce, then shrimp, and end with Mozzarella cheese. Cover and chill for 2-24 hours before serving.
Fishing trips to old Kernville. We took our food and bought root beer at the old Brown Store. It was surrounded by trees and was always very cool, so we could eat our lunch there under the trees. We fished in the Kern River close by. The fish was sure better than the fish you can catch today out of the lake!!!
Cream lard, sugar and eggs. Sift 2 cups flour with soda, salt and nutmeg. Add to creamed mixture, alternating with milks. Add enough more flour to make a dough as soft as can be handled. Roll out rather thin. Cut with a large cookie cutter. Bake at 400° until just firm to touch. Sprinkle with sugar.
Beat eggs and add other ingredients. Place in a greased casserole dish. Refrigerate overnight. Bake at 350° for 45 to 60 minutes until center is done.
Cook the soaked beans in water for an hour or until tender. Saute the onion, garlic, pepper and tomato in oil for about 3 minutes. Add the sauteed mixture and cumin to the beans; cover and cook on low heat for 20 to 30 minutes. Add the lemon juice just before serving over rice.
Drain and rinse hominy. Generously grease with butter, a 3-quart casserole. Layer following ingredients in order: hominy (use 1/2), 1/2 green chilies, minced; season with salt and pepper. Dot generously with sour cream and butter. Repeat layers; dot with sour cream and butter. Pour cream over all. Sprinkle with 1 cup cheese. Bake at 350° for 30 minutes. Serve piping hot. Good with steak instead of baked potatoes.
Cut bacon in small pieces and fry crisp. Pour off all fat, except 2 tablespoons. Stir in flour and cook, stirring constantly. Add hot water, vinegar and sugar. Pour over potatoes and toss gently. Serve hot.
Mix all ingredients. Shape into loaf pan. Bake 1 1/4 hours.
Cook sugar, cocoa, milk and butter on stove at hard boil for 2 minutes. Remove from stove and add vanilla, peanut butter and oatmeal. Drop by spoon on waxed paper. Let sit until hard.
Mix sugar, milk, butter and cocoa and boil in saucepan for 1 minute. Add peanut butter; stir until dissolved. Remove from heat. Add vanilla and oats. Mix and drop from spoon onto wax paper.
Whip whipping cream, gradually adding sugar, lemon juice and vanilla. Fold in	prunes, pineapple, coconut and nuts. Chill several hours before serving. Yield: 6 servings.
Cut 1 large eggplant in cubes after peeling. Cover with salt water and let boil until soft, doesn't take long. Pour all water off; mix with stewed tomatoes. Cube about 1/4 pound sharp cheese and stir mixture. Put in casserole; put bread cubes, grated sharp cheese and a little butter on top. Brown in broiler. Add a little oregano and sweet basil on top. Delicious!
Put steak strips, flour, salt and pepper in slow cooker. Stir well to coat steak. Add all remaining ingredients. Cook on high 1 hour, then turn to low and cook 8 hours.
Boil cut zucchini in water with cilantro just until soft. Drain. In a soup pot, heat butter and saute blanched zucchini. Season with salt and pepper to taste. Add chicken stock and milk. Cook until zucchini is very soft, about 15 minutes. Puree. Before serving, add corn and poblano chile to taste.
Take sausage from casing and brown. Bring water to boil and add sliced zucchini. Parboil for a few minutes. Chop and saute green pepper. Slice zucchini, some of the spices, onion, pepper, 2 cheeses and sauce. Sprinkle Parmesan on top. Bake at 300° for 1 hour, covered.
Mix bread crumbs, pine nuts and parsley in a mixing bowl. Lightly flour chicken breasts. Dip them into the egg whites and then into the bread crumb mixture. Heat olive oil in skillet and saute breaded chicken until cooked through (about 5 to 8 minutes on each side).
Cream butter and sugars thoroughly; add egg and vanilla, beating well. Sift together dry ingredients; add to creamed mixture. Add nuts, then cherries and chocolate chips; stir to blend well. Drop by teaspoons onto a greased cookie sheet. Top each cookie with half a cherry, if desired. Bake at 375° for 10 to 12 minutes. Yields about 4 dozen cookies.
In saucepan, mix the brown sugar, vinegar, dry mustard, salt and coffee. Simmer 5 minutes. In a 12-inch casserole, layer the beans, sliced onion and half of the sauce. Repeat. Top with bacon. Bake at 350° for 45 minutes. Beans will keep moist and warm for several hours if covered with foil and left in a 200° oven.
Place all ingredients in blender; blend until smooth. (602 mg calcium, 1 g fat)
Mix all ingredients and pour into crust. Bake at 450° for 6-8 minutes; reduce heat to 325° and bake 50-60 minutes longer.
Dissolve gelatin in boiling water. Stir in pineapple. Chill mixture until slightly thickened. Stir in cranberry sauce.
Clean mushrooms; remove stems. Arrange half the mushrooms, stem side up, on a 10 or 12-inch round microwave-safe plate. Cover with plastic. Cook on High for 2 to 4 minutes or until almost tender. Invert caps on paper towels. Repeat with remaining caps.
Melt chocolate in double boiler on low heat. Add remaining ingredients; mix well. Turn into a greased 9 x 9 x 2-inch pan. Chill 8 hours.
Brown pork chops. Place in baking dish or pan. Place apples and onions around the chops. Mix water, catsup and brown sugar. Mix this and pour over the apples, onions and chops. Bake in 350° oven until done. You may have to add a little more sauce if it dries out too much.
Cook potatoes until done. Drain, cool, peel and cut lengthwise. Set aside. Melt butter in skillet; stir in marmalade, orange juice, lemon juice and salt. Bring to a boil. Add potatoes. Cook uncovered for 15 minutes, turning occasionally. Put in serving bowl. Sprinkle with coconut.
Combine all ingredients and chill. Serve as dip with crisp vegetables or strips of cooked meat. Makes 3/4 cup.
Heat oven to 350°. In large mixer bowl, combine all ingredients, except Brazil nuts and chocolate pieces. Blend well at low speed. Stir in 1/2 cup Brazil nuts; mix thoroughly. Chill dough for easier handling. Shape into balls, using rounded teaspoonful for each. Place on ungreased cookie sheet. Bake for 12 to 15 minutes. Remove from oven. Press candy kiss or 5 chocolate chips into center of hot cookie. When chocolate has softened, spread to frost. Sprinkle with remaining chopped nuts. Makes about 36 cookies.
Combine dry ingredients together. Add milk and egg and beat until smooth. This batter may be used for onion rings, fish, chicken, green beans, okra, carrots and mushrooms. Best if you fry in deep fat such as a Fry Daddy.
Combine first 7 ingredients. Mix well. Pour half of batter in 9-inch pan. Seed jalapeno peppers and cut open one side. Lay flat on top of batter and sprinkle with 1/2 cup of grated cheese. Top with remaining batter and sprinkle with 1/2 cup grated cheese. Bake for 1 hour in 350° oven. Serve hot.
Mix all ingredients together until well blended. Form 36 balls. Bake in a 9-inch square glass dish for 20 to 25 minutes at 350°. Serve warm.
Use a microwavable bowl. Mix cocoa and sugar. Lay the butter on top of mixture. Microwave for 2 minutes. Take out and add pecans. Add milk if needed- pour out onto buttered plater. Refrigerate until hard. Cut into squares.
Bake pie shell 400 for 7 minutes. Put basil on bottom of pie shell, peel tomatoes and cut up. Add rest of ingredients to tomatoes and fold together.
Cream the butter and powdered sugar. Add the egg yolks, one at a time to butter and sugar, then add the juice of the lemon and grated lemon rind. Beat the egg whites and fold into mixture. Whip the whipping cream and fold in last. Line a 9 x 13-inch cake dish with sliced cake. Spread half of the filling over cake layer. Place another layer of cake over filling, then rest of filling over cake, then top filling with another layer of cake. With another 1/2 pint of whipping cream and then spread over last layer of cake. Sprinkle coconut on top. Refrigerate. Cut into pieces to serve. May place maraschino cherry on top of each piece.
Mix flour, sugar and milk in a baking dish; add butter. In a saucepan, bring peaches to a hard boil. Pour over mixture. Bake for 40 minutes in preheated 375° oven.
Mix all ingredients together. Drop on ungreased cookie sheet. Sprinkle with sugar. Bake in a 375° oven for 9 to 10 minutes.
Cook noodles according to package directions and drain. Meanwhile, beat together the butter and cream cheese until blended. Add egg yolks and sour cream and beat, scraping bowl and beaters several times until smooth. Fold in the cooked, drained noodles. With a clean beater, beat egg whites until stiff. Fold in.
Brown meat and drain. Saute onions until tender. Mix onions, ketchup, sugar, mustard, tomatoes and soup. Add the following ingredients to taste: salt, celery salt, garlic powder, pepper and parsley flakes. May also add barbecue sauce, Worcestershire sauce or steak sauce for more flavor. Dash of this and that. Cook in heavy pan until desired consistency.
Place the broccoli in baking dish. Mix the rest of the ingredients over low heat until blended. Pour over the broccoli and bake at 350° until done, about 40 minutes.
Cook the ingredients 30 minutes after the rice is added. Cook slowly and stir often. Serve over Fritos. Garnish with grated cheddar cheese, diced tomatoes, shredded lettuce, chopped green olives, chopped onions and a hot sauce made with catsup, Tabasco, cocktail sauce, Worcestershire, etc. Use as much or as little of any or all of the garnishes as you like.
Saute onion in butter. Add Ro-Tel (use half the juice if you want it less spicy). Add soups and cheese and cook until blended. Spray 13 x 9-inch dish with Pam. Layer 1/2 Doritos, 1/2 chicken, 1/2 sauce and repeat. Bake at 400° until cheese bubbles and slightly browned.
Heat butter and oil in soup pot over medium low heat. Add leeks. Cook, covered, for 10 minutes or until very soft. Add garlic and cook 5 minutes longer. Add diced pepper, broccoli, cauliflower, potato, chicken broth and all seasonings. Bring to a boil. (Mixture will be thick.) Turn heat down to simmer and cook, covered, 35 minutes or until veggies are very tender. Add evaporated skim milk and heat through. Makes 6 servings.
Mix all ingredients; pour into a baking dish (oblong casserole dish, etc.) and bake in a 350° oven until bubbly hot (usually 20 to 30 minutes).
Spray 8-inch square cake pan with nonstick spray. Combine cake mix, egg yolk, water and vanilla in a small bowl. Stir to completely blend. Transfer mixture to pan and sprinkle lightly with walnuts. Bake at 350° for 17 to 20 minutes. After baking, cut and remove from pan to cooling rack.
In a large bowl, mix flour, sugar, butter, egg yolk and vanilla. Mix well. Stir in chocolate pieces. Spread in ungreased 15 x 10-inch pan. Beat egg white until frothy. Brush over bars. Sprinkle crushed candy over bars. Bake until golden brown in a 350° oven, 25 to 30 minutes. Cool slightly and cut into bars. Makes about 40 bars.
Spray a skillet (preferably nonstick) with the nonstick spray. Mix the 3 medium eggs with the egg substitute. Combine that mixture with the Parmesan cheese, garlic, dill, chives, parsley and tomatoes. Place the prepared skillet over medium heat and carefully pour in the egg mixture. Turn the egg mixture gently with a spatula as it cooks. As the eggs begin to set, stir them a few times until they are firm. (Because of safety concerns, it is not a good idea to serve runny eggs.) Divide the eggs into four attractive serving dishes. Place a lettuce leaf under each serving, if you wish.
Mix cake mix and Jell-O. Add remaining ingredients. Bake in greased oblong 9 x 13-inch pan. Bake at 350° for 30 minutes.
Salt and pepper chicken. Mix next 4 ingredients. Pour over meat. Bake at 350° for one hour.
Combine all ingredients in a heavy saucepan. Cook over low heat until chocolate melts, stirring constantly. Pour into a fondue pot and keep warm. Serve with fresh strawberries. Yield: 1 1/2 cups.
Sprinkle chocolate wafer crumbs in bottom of a 7 to 8-inch spring-form pan. Crumbs stick when a little Pam is sprayed. Using knife blade in food processor bowl, combine cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate chips.
Mix all ingredients; line loaf pan with wax paper. With hands, mold ingredients into pan. Bake at 275° for 1 hour.
Base: Combine gelatin, boiling water, 7-Up, drained pineapple and sliced bananas. Pour mixture into a 13 x 9-inch pan and chill until firm.
Cut biscuits in quarters and roll in sugar and cinnamon mixture. Layer in Bundt pan. Melt brown sugar and margarine. Pour over biscuits. May add chopped walnuts or pecans. Bake at 350° for 40 minutes.
Mix together first 8 ingredients. Pour into greased jelly roll pan and bake at 350° for 12 to 20 minutes. Remove from oven and immediately spread thick coating of peanut butter over cake. Refrigerate until peanut butter hardens. Melt chocolate bar and spread over cake with spatula.
Combine first 5 ingredients. Make a well in center of mixture. Combine egg whites, milk and oil. Add to dry ingredients, stirring just until dry ingredients are moistened. Let stand for 20 minutes.
Preheat oven to 375°. Wash and dry vegetables, leaving stems intact and arrange them in a shallow baking dish just large enough to hold them in a single layer. Drizzle with the olive oil, then sprinkle coarse salt over all. (While it is possible to oversalt the dish, it can stand more salt than you think.) Bake until brown and slightly shriveled. Vegetables will not all cook at the same rate. Zucchini and eggplant will be done in 30 minutes or so, potatoes an hour.
Place all ingredients, except sausage and rice, in 2-quart saucepan. Bring to a boil; reduce heat to simmer. Cover and cook for 2 hours, stirring occasionally. Add sausage to red bean mixture the last 30 minutes. Serve over rice.
Make crust of butter and graham cracker crumbs. Reserve 1/2 cup for topping. Put in a 9 x 9 x 3-inch pan. Put scant 1/2 cup of sugar in peaches; set aside. Mix 3/4 cup sugar, salt, cornstarch and water; cook until clear and thick. Add gelatin and dissolve. Allow to cool, then add peaches. Beat cream cheese with 1/2 cup sugar. Gradually add milk; continue to beat. Fold in topping. Put 1/2 cream cheese mixture over crust. Add peaches. Top with remaining cream cheese mixture. Sprinkle with reserved crumbs.
Melt the butter, peanut butter and chocolate morsels in the microwave for 2 minutes or until melted. Pour the cereal into a large bowl. Pour the chocolate mixture over the cereal. Put the chocolate covered cereal in a large paper bag and sprinkle with powdered sugar. Close the paper bag and shake until contents are covered with the sugar. Enjoy!
Put the ribs in a large saucepan with enough water to cover ribs. Cover saucepan and simmer 1 hour.
Preheat oven to 350°. Grease a 9x5 inch loaf pan; set aside. Sift together flour, baking powder, baking soda, and salt. Beat butter and sugar until light and fluffy. Add eggs, sour cream, lemon peel, vanilla, and nutmeg, beating until smooth. Gradually beat in dry ingredients until thoroughly blended. Stir in walnuts. Gently fold in blueberries. Using spatula, gently spread the batter into the pan. Bake 1 hour and 30 minutes or until cake tester inserted in center comes out clean. (If top is getting too brown, cover with foil.) Cool in pan on wire rack 15 minutes. Remove from pan; cool completely.
Sift flour, soda, baking powder and salt; set aside. Cream shortening, sugar and vanilla. Beat eggs, add to creamed mixture. Stir in flour and sour milk. Mix in hot water and cocoa to form a smooth paste. Pour this into batter and pour all into a 2-layer cake pan or an angel food cake pan. Bake 45 minutes at 350°.
Preheat oven to 350°. Remove fat from meat. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic and onion. In large bowl, add pork, turning to coat completely. Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occasionally. Drain pork; reserve marinade. Place pork on wire rack over baking pan. Bake in preheated oven until done, about 45 minutes. Turn and baste frequently during baking. To serve, cut into diagonal slices (like London broil).
Place all ingredients into pot, cover with water and bring to a boil. Reduce heat and simmer until all ingredients are tender.
Mix hash browns, chopped onions and sour cream together. Place in bottom of a 9 x 13-inch pan. Mix together 1 stick of oleo, soup and shredded cheese. Spread on top of potato mixture. Mix together corn flakes and 1 stick of oleo. Sprinkle on top and bake 1 hour at 350°.
Pour boiling water over oats. Cover 20 minutes. Mix margarine, sugar and brown sugar. Add vanilla and eggs. Mix dry ingredients together. Add to sugar/oats mixture. Bake at 350° for 50 to 55 minutes. Can sprinkle with powdered sugar when done or frost.
Combine boiled potatoes, cream cheese, sour cream and onion powder. Whip or mash until fluffy. Add small amount of milk, if necessary. Spread in buttered 9 x 13-inch casserole and refrigerate or freeze until needed.
Melt butter and chocolate chips. Let cool about 5 minutes. When cool, stir in mini marshmallows and finely chopped nuts. Do not melt marshmallows. Makes 2 loaves approximately 2 inches in diameter. Chill about 15 minutes. Roll in additional chopped nuts. Chill overnight, cut as desired.
Cook chicken, saving broth. Fry sausage (15 minutes). Add onions, peppers and celery to chicken broth and tomato juice. Bring to a boil. Add parsley flakes, green onions, chicken and sausage and bring to a boil. Add rice. Add water if too dry. Cover pot and cook on low heat for approximately 40 to 50 minutes. (Every 20 or 25 minutes, stir twice, turning rice from bottom of pot.) Additional water may be needed throughout cooking time. Will serve at least 15 people. Delicious!
Beat eggs. Alternate dry ingredients. Let stand 30 minutes. Place dough on board floured with cake meal. Put more cake meal on dough. Pat thin. Spread with jelly and nuts. Bake on oil greased pan for 45 minutes at 350°.
Preheat oven 350°. Prepare penne rigati as package directions. In large bowl, combine penne rigati, sausage, pasta sauce and 2 cups cheese, mix well. Turn into greased 13 x 9 inch baking dish; cover. Bake 45 minutes or until hot and bubbly; uncover, top with remaining 2 c. cheese and parsley; refrigerate left over.
Melt butter in large saucepan. Add sugar, cocoa and milk; bring to a boil and cook for 4 minutes, stirring constantly. Remove from heat. Add vanilla and peanut butter. Gradually add oatmeal; mix well. Drop by rounded teaspoonfuls onto aluminum foil; allow to cool. Makes 3 to 4 dozen.
Beat together the eggs, milk and salt. Add the cubed bread, cooked sausage and cheese. Pour into a greased 9 x 13-inch pan. Cover; set in the refrigerator overnight. Bake, uncovered, at 350° for 45 to 50 minutes.
Beat eggs and add to mixed dry ingredients. Add water. Drop mixture into boiling water to cook. To make spaetzle, I use an old metal pie pan that has 3/8 inch holes drilled into the bottom. I spray it with Pam and place it over the saucepan of boiling water and use a flat spatula to force the dough through the holes. This makes nice round little spaetzle. Remove to cold water to stop the cooking process until you are ready to serve.
Trim fat from the chops and heat the fat in a skillet. When you have about 2 tablespoons of fat, remove the trimmings. Brown chops in fat and season with salt and pepper. Drain off excess fat. Combine remaining ingredients and pour over chops. Cover and bake in a moderate oven (350°) for 45 to 60 minutes or until the chops are done.
This makes 6 dozen and can be stored in Tupperware container in refrigerator for 6 weeks. Just use what you need and refrigerate the rest.
Combine eggs and sugar; mix well. Add margarine. Combine flour and baking powder. Add to egg mixture and beat well. Stir in vanilla. Chill dough 2 to 3 hours. Divide into two parts. Roll dough to 1/4-inch thickness. Cut with small cookie cutter. Bake at 350° on greased cookie sheet for 10 to 12 minutes. Makes 5 to 6 dozen.
Put oil in skillet & heat add green beans and seasoning. Saute on med./high heat for 5-10 minutes, stir.
Preheat oven to 400°. Before you start your cake, put the angel food pan into the oven which should be set at 400°. Beat egg whites, cream of tartar and salt until stiff. Fold in granulated sugar and vanilla. Sift together, the flour and powdered sugar. Fold into the mixture. Pour into hot pan. Bake at 425° for 23 minutes.
Beat lemon jello, eggs, water and lemon juice for 2 minutes. Add cake mix and salad oil. Beat until well mixed. Bake at 350° for 35 to 40 minutes in angel food or oblong pan.
Cook until when tested is at hard ball stage, then pour in greased unlined cupcake pans.
Preheat oven to 350°. Crumble flour, butter and brown sugar; mix in wheat germ, oats, spices and pecans to form the topping. Peel and slice apples and spread into a greased 11 x 7 x 2-inch baking pan. Sprinkle topping over all. Bake 45 minutes or until brown. Serve warm.
Put cream cheese in the middle of a serving plate and make a well with the back of a spoon. Dump the crabmeat on top of and around sides of cream cheese. Cover with seafood cocktail sauce. Arrange cracker around the outside of the cheese and crab mixture on the serving plate. Pepperidge Farms English water crackers are particularly good with this.
Heat chili. Spoon over chips. Sprinkle with cheese. Heat until cheese melts, 1 to 2 minutes, and serve.
In a large nonstick skillet, heat oil over medium heat. Then add garlic, peppers and bay leaf and saut until peppers are tender; do not brown garlic. Add beans, sage and hot pepper sauce and saut until heated through. Remove bay leaf and serve hot as an appetizer or side dish with garlic bread or warm, soft corn tortillas. Yield: 4 servings.
Mix ingredients the day before you are ready to serve. Serve cold. Serves 8 to 10.
Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Place breadcrumbs in shallow dish; dredge chicken in breadcrumbs.
Whip potatoes. Add cream cheese, sour cream, butter, salt and pepper. Top with grated cheese, bacon and onion tops.
Combine cornstarch, sugar, water and blueberries. Cook while stirring over medium heat until sauce bubbles and thickens. Cool. Combine cracker crumbs and melted butter. Press half of crumb mixture into bottom of foil-lined 13 x 9-inch pan. Mash cream cheese until soft. Gradually beat in sugar and vanilla. Fold in whipped topping. Spread 1/2 of cream mixture carefully over the crumb layer. Then spread cooled blueberry filling evenly over cheese layer. Spread remaining cheese mixture over blueberry layer. Top with remaining cracker crumb mixture. Chill overnight. Using foil to remove from pan, place dessert on a platter and cut into squares. Makes 15 servings.
Cream sugar and shortening until fluffy. Add salt and vanilla. Combine cocoa and 1/3 cup water; add to mixture. Add flour to mixture with water. Beat egg whites until stiff. Add 3/4 cup sugar. Fold egg whites into batter. Combine soda and 1/3 cup cold water; add to mixture. Put in 3 greased pans and cook in 350° oven. Ice with your favorite icing.
Melt butter in a 2-quart pot. Add onion and stir 5 minutes or until onion is clear. Stir in tomatoes and garlic; simmer for 5 minutes. Add okra, salt, pepper and chili powder. Stir until well blended. Cook on low heat for 25 to 30 minutes or until okra is tender.
Wash rice; mix 4 ingredients together in saucepan. Bring to boil; reduce heat and simmer until thick and creamy, stirring constantly. Add vanilla and cool.
In a large bowl, mix Bisquick, sugar, butter, eggs and milk (half at a time) and vanilla. Mix well. Add cranberries and nuts last. Bake in loaf pan at 350° for 45 minutes. Serves 8.
Chill 7-Up and pineapple juice. Pour into punch bowl. Then add sherbet.
Grease and flour a tube or Bundt pan. Place wafers in blender or food processor and crumble. Cream butter and sugar. Add 1 egg at a time and cream after each. Add crumbs alternately with milk and blend. Add coconut and pecans. Place in 300° oven for 1 1/2 hours.