HumbleIntelligence/food-ner-1-Million huggingface dataset:
Separate dinner rolls into triangles. Press into 9 x 13-inch pan (well-greased). Place cheese over top of dough. Combine eggs, milk and onion and pour over cheese. Sprinkle with bacon and parsley flakes. Bake at 350° for 15 to 18 minutes. Cool 5 minutes; cut into squares.
Combine all ingredients but the onion and worcestershire sauce and simmer for 20 minutes. Add the onion and sauce pouring over the chops in a shallow baking dish. Bake at 325° for 1 hour and 50 minutes or until done. Turn chops once while cooking.
Cream together margarine and sugar. Add eggs, chocolate syrup and flour. Mix well. Pour into greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Cook water, sugar, corn syrup and cornstarch in double boiler until thick. Add food coloring and jello to mixture. When mixture is cool, add strawberries. Pour into a 9-inch baked pie crust. Top with Dream Whip and serve.
Mix all ingredients together by hand. Make 2 loaves. Bake at 350° for 60 to 70 minutes.
Place breasts in single layer in 13 x 9-inch baking dish; mix other ingredients, pour over chicken. Marinate overnight. Bake at 350° for one to two hours or until done.
The Geologist's Field Sandwich is designed for the culinary inept and non-gifted. Its purpose is primarily the provision of a staple to be consumed between a hearty breakfast and the evening meal. No Precambrian, Paleozoic or Ice Age contaminants are included in this recipe.
Process in food processor the cottage cheese. Place in bowl. Press spinach between paper towels until barely moist. Add spinach and remaining ingredients to cheese. Stir; cover and refrigerate 3 hours. Serve with crackers or raw vegetables. Yields 3 cups.
Lightly grease an ovenproof baking dish, about 9 x 9 x 2-inch. Put 4 slices of bread next to each other on the bottom of the prepared dish. Put a slice of cheese on top of each slice of bread. Sprinkle bacon bits over top of cheese. Top with other 4 slices of bread.
Cook noodles and drain. Combine chicken, onion and cheese; fold into noodles. Combine remaining ingredients and pour over noodles. Bake, uncovered, at 350° for 30 to 35 minutes.
Melt butter over low heat; add cocoa and stir until smooth. Stir in condensed milk, water, eggs, coffee and chocolate chips and whisk until blended. Remove from heat. Stir in pecans and vanilla. Pour into shell and bake at 350° for 50 to 60 minutes or until center is set. Cool. Garnish with whipped cream. Refrigerate leftovers.
Peel cucumbers, slice in half and remove seeds. Dice into chunks. Cook slowly with all ingredients added, until tender. Fill jars with cukes and pour hot sauce over them. Seal tight. Ready after 24 hours cooling.
Wash okra well; drain and set aside. Place 1 clove garlic and 1 hot pepper into each of hot sterilized pint jars. Pack jars firmly with okra, leaving 1/2 in. headspace; add 1 tsp dill seed to each.
Heat oven to 350°. Cream margarine, sugar and beat in eggs, one at a time. Beat in sour cream and vanilla until smooth. Sift together the flour, baking powder and baking soda and beat into creamed mixture, alternately with the milk until well mixed. Pour 1/2 the batter into lightly greased tube pan with a removable bottom. Spread the cherry pie filling over the batter in the pan and then pour remaining batter over the pie filling. Add topping to cake before baking. Bake at 350° for 50 to 60 minutes. Let cake cool before removing sides of pan. DO NOT INVERT CAKE.
Mix all ingredients and pour in buttered casserole dish. Bake at 350° until bubbly.
Mix in a bowl all together and stir until it turns orange. Pour in flat pan and push with spatula. Then clean the bowl. Then put in bowl. Scrambled eggs in bowl.
Place cooked spiral noodles in a greased dish. Brown hamburger meat in jar of pizza sauce. Pour this over noodles. Top with grated cheese. Heat at 350° until cheese melts.
Mix all ingredients together. Store in an airtight container for use in sauces, gravy and any pork or poultry dishes. Also good in meat loaf.
Grease Bundt pan. Crumble nuts in bottom. Combine cake mix and pudding. Add remaining ingredients. Beat 2 minutes. Pour into pan. Bake at 325° for 45 to 50 minutes. Remove from oven and pour on Sherry Berry Sauce.
Drain corn very well. Chop green onions and cut tomatoes into bite-size pieces. Add to the whole kernel corn; stir. Toss with mayonnaise to suit your taste. Serve cold.
Combine water, sugar, cornstarch and gelatin in small saucepan. Heat to boiling; reduce heat and cook 3 to 4 minutes, stirring occasionally, until thickened. Let cool completely.
In a small saucepan, combine all ingredients. Bring to a boil and simmer about 10 minutes.
Bake cake as directed on box. Cover cake mixture with chocolate chips and nuts. Bake as directed on box.
Mix pineapple juice with pudding and Tang. Mix all fruit together; pour pineapple-pudding mixture over fruit and let chill overnight. Use a 9 x 13-inch pan.
Chop bell pepper and onion; beat eggs. Mix ground chuck, eggs, bell pepper, onion, crackers, tomato sauce, salt and pepper together. Shape into 3 loaves. Place in 9 x 13-inch pan and bake at 350° for 2 hours (cover with foil).
Spread 4 slices of bread with butter or margarine and 4 slices with mustard. Place cheese, then ham on buttered bread. Top with remaining bread. Cut in halves diagonally. Grill sandwiches in small amount of butter in skillet or on a griddle over medium heat until golden, about 3 minutes on each side. Our favorite.
Boil solution for 5 minutes. Pour boiling hot brine over cukes in jars. Put on heated caps and screw band tight. Process in hot water or bath 5 minutes. Fills 5 pint jars. Add more sugar for sweeter pickles.
Cream shortening, peanut butter and sugars. Add vanilla and eggs. Beat well. Add flour and stir only until blended. Spread in greased 9 x 13-inch pan. Bake 25 minutes at 350°.
Prepare graham cracker crust using about 2 cups crumbs and 1/4 cup melted margarine. Press on bottom of spring-form pan. Bake for 8 to 10 minutes.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. In a large saucepan, over low heat, melt butter and chocolate. Remove from heat. Gradually stir in sugar until well blended. Beat in eggs, 1 at a time, beating well after each addition. Stir in flour, dates, nuts, vanilla and salt until smooth. Spread in pan. Bake 25 to 30 minutes, until center is set (do not overbake). Cool in pan on wire rack. Cut into bars. Makes 32 (2 x 1 1/2-inch) bars.
Fold in one cup of dairy sour cream. Chill several hours or overnight. Serve in lettuce cup. Makes 8 servings.
All ingredients must be run through a food chopper and drained; one way is to run through a colander. Add together vinegar, spice and sugar. Heat all together until simmer stage or until ingredients change color. Put in jars and seal; cold packing helps sealing process. Makes about six 1/2 pints.
Mix and pour into 2 graham cracker crusts, either bought or made. Freeze and cut just before serving. May substitute orange juice for lemonade and chocolate crust.
Brown beef. Stir in salsa, corn, mayonnaise and chili powder. Layer 1/2 each of meat mixture, cheese and chips. Repeat layers. Bake at 350° for 20 minutes. Top with shredded lettuce and tomatoes.
Cream all wet ingredients slowly, add dry ingredients. Mix well. Set oven at 350 degrees for 15 - 20 minutes.
Cut up potato and apple, thinly. Over medium high heat, mix beef, potato and apple. Stir-fry until almost done. Mix 2 tablespoons peach jam and 2 tablespoons red wine. Fix onion soup mix as directed. Add to peach jam mixture. Add pepper and add to beef stir-fry and simmer until peppers are done and jam is over beef, stirring well. Serve over rice or pasta.
Mix flour and sugar in large bowl. Combine Coca-Cola, oil, margarine and baking cocoa in medium saucepan; mix well. Bring to a boil, stirring constantly; remove from heat. Stir in marshmallows. Add buttermilk, soda, eggs and vanilla; mix well. Add to flour mixture, stirring to mix well. Pour into greased and floured 9 x 13-inch cake pan. Bake at 325° for 45 to 50 minutes or until cake tests done. Pour frosting over warm cake. Yield: 15 servings.
Dissolve gelatin and sugar in boiling water. Drain pineapple, reserving juice. Set pineapple aside. Add water to pineapple juice to measure 1 cup. Stir in lemon juice. Stir juice mixture into gelatin mixture; chill until consistency of unbeaten egg white. Add cranberries, oranges, celery and walnuts to gelatin mixture; mix well. Pour into lightly oiled 10-cup mold. Chill until set. Yields 15 to 18 servings.
Mix 1 1/2 cups sugar and flour. Slowly stir in buttermilk. Cook in double boiler until mixture begins to thicken, stirring constantly. Add beaten egg yolks; cook 2 minutes more. Blend in lemon juice, peel and butter. Pour into pie shell.
Melt marshmallows and oleo in double boiler. Add green food coloring. Pour over cornflakes and shape into wreath. Decorate with red hots.
Brown hamburger and sausage together. Drain. Add mushrooms, spaghetti sauce and macaroni twists to meat. In a large pan (13 x 9-inch), layer 1/2 sauce mix, 1/2 pepperoni and 1/2 cheese. Repeat layers. Bake at 350° for 30 to 40 minutes. Can be made ahead. Also freezes well.
Wash and dry fillets. Lay them flat in a large baking dish. Put on tomato sauce and sprinkle grated cheese, salt, pepper and oregano on top. Add the minced garlic and put the oil over everything. Do not cover. Bake at 350° until done. Serves 4.
Mix in pan the butter, sugar, cocoa and milk. Boil for 1 minute. Remove from heat. Add other ingredients; mix well. Drop by spoonfuls onto wax paper.
Cook noodles in salt water until al dente; drain. Brown hamburger; drain. Mix all ingredients. Bake at 350° until thoroughly heated.
Mix all ingredients together. Makes 4 circles, 3/8-inch thick. Bake at 350° for 10 minutes.
You will need 1 white kitchen trash bag. In 2-quart saucepan, melt butter, chips and peanut butter. Pour Crispix into large bowl. Slowly pour chocolate mixture over Crispix. (It will look horrible.) Gently fold mixture over until all Crispix are covered.
In punch bowl, combine juice, honey, orange rind and ginger. Refrigerate at least 2 hours to blend flavors.
Mix until forms into a ball. Roll out between 2 sheets of wax paper. Makes 1 crust.
Mix after adding each ingredient. Fill 2 graham cracker crusts. Chill overnight, or you can freeze.
Cook pigtails until almost tender. Add mustard and turnip greens; cook slow until tender, approximately 30 minutes. Add salt and sugar. Remove from boiler and enjoy.
Wash, drain and hull strawberries. Cut in half. Combine sugar, cornstarch and salt. Gradually add water mixing until smooth. Add 1/2 of the strawberries. Cook, stirring constantly, until mixture thickens, about 5 minutes. Cover and continue cooking 10 minutes, stirring occasionally. Remove from heat and cool. Fold in remaining strawberries. Pour into pastry shell and chill. Serve topped with sweetened whipped cream.
Combine spices and sugar. Add to squash. Beat eggs and add to squash. Add milk and margarine. Stir in vanilla. Bake at 350°, uncovered, for 30 minutes. Cover with crushed Ritz crackers and bake until set, another 30 minutes.
Saute onion, garlic and meats. Drain grease and add sauce, parsley, salt, pepper, basil and oregano. Simmer 45 minutes. Mix all cheeses and egg. Sprinkle with parsley and oregano. In a large rectangular baking dish, place in layers sauce, lasagna and cheese mixture. Repeat layers ending with a layer of lasagna covered with sauce. Cover with foil and bake at 350° for 30 minutes.
Add confectioners sugar to egg; mix until smooth. Beat in sour cream. Fold in Cool Whip. Mix well and add crushed cookies; stir well to combine. Cover and refrigerate overnight to soften cookie crumbs. Any cream-filled sandwich cookies could be used. Using 3/4 of cookies is my preference. Cookies smell when they set; it's up to you.
Brown hamburg and onion. Add all other ingredients and mix. Bake 1 hour at 325°.
Dissolve cranberry sauce in hot water. Add remaining ingredients. Simmer for 30 minutes. Serve hot.
Preheat oven to 350°. Combine the sweet potatoes, butter, spices, eggs, brown sugar, Karo syrup and milk. Stir to mix well. Add the nuts, raisins or coconut, if you like. Pour into a greased 1-quart baking dish and bake for 50 to 60 minutes or until well set. Serves 8 to 10.
Saute garlic, onions and meat of your choice in heavy kettle sprayed with Pam until meat is almost done. Add tomatoes and seasonings and simmer for about an hour until meat is done. Add beans and simmer another 30 minutes. Put the chili to bed and enjoy the next day when the flavors have had time to mellow. As for the red wine, enjoy it while you tend the chili or throw a dash in the pot!
Spread peanut butter extra thick between slices of bread. Melt margarine in frypan on medium heat. Brown sandwich on both sides in melted oleo. Mash banana. Open browned sandwich and spread on banana. Serve hot with knife and fork.
Combine all ingredients except the last 2 and pour into a 1-quart casserole dish. Dot top with butter slivers and sprinkle the 2 tablespoons water over the top of the mushrooms. Cover dish. Bake in a 350° oven for 40 to 45 minutes.
Cover cucumbers with boiling water; let stand until next morning and drain. Repeat next three mornings. On 5th day, drain and slice into 1/2-inch slices. Combine remaining ingredients. Bring to boiling point and pour over cucumbers. Let stand 2 days. On 3rd day, bring to a boiling point and seal in hot jars. (I let slices heat, then pack in jar. Let brine come to boiling and pour over slices.)
Place all ingredients in a pint jar and seal. Shake until mixture is completely blended. Yields about 3/4 cup of seasoning.
Pat this mixture into a well-greased oblong pan. Bake at 350° until lightly browned. Cool.
Cream butter and sugar; add unbeaten eggs and blend thoroughly. Sift together flour, soda and salt. Add with vanilla to other mixture.
Wash bulgur and soak in water to cover for 1/2 hour. Mince parsley, spearmint and onions. Chop tomatoes finely. Mix well. Drain bulgur and squeeze dry with hands. Add to vegetables. Combine oil, lemon juice, salt, pepper and cinnamon. Mix into salad.
For a delicious loaf of bread, go to the nearest store and purchase one. Bring it home and "pig out". (Best yet, call my mother.)
Whip eggs; add all ingredients. Stir well and pour into containers. Store in refrigerator right away. For richer flavor, double recipe and add small bottle inexpensive Irish cream.
For crust, unroll crescent rolls and pat into a 15 1/2 x 10 1/2 x 1-inch baking pan. Bake according to package directions. Cool. Meanwhile, in a small mixing bowl, stir together the cream cheese, mayo, dill weed and salad dressing mix. Spread evenly over cooled crust. Sprinkle with broccoli and tomatoes, then cheese. This makes a fancy dish when cut in 1 inch squares.
Mix ingredients together with fork until crumbly and sprinkle over apples, which have been placed in a buttered baking dish. Pour margarine over mixture. Sprinkle with cinnamon and bake at 350° for 30 to 40 minutes. Serve warm with ice cream.
Brown and season hamburger, celery and onion in frying pan. Cook rice. Mix everything together and bake until heated real well.
Combine noodles, cabbage, sunflower seeds, almonds and onions in large bowl.
Preheat oven to 350°. Grease two 9 x 5 x 3-inch loaf pans. Sift flour into a large bowl. Beat eggs and add, with the rest of the ingredients, to the flour in large bowl. Mix well, making sure all of the zucchini and flour is mixed into the batter. Scrape bowl often and keep mixing for several minutes. Pour into greased pans and bake in preheated oven for 1 hour and 20 minutes. Let cool in pans on wire racks and store in plastic wrap and freeze.
Slice tomatoes in greased casserole. Crumble meat on top and sprinkle on 1/2 the seasonings and onion. Spread kidney beans over all. Use remaining seasonings. Cover all with soup. Bake at 375°, covered, for 1/2 hour. Uncover and bake for 1 hour more.
Mix together peaches, sugar, tapioca, lemon juice and almond extract. Let stand 15 minutes.
Pick salmon to remove skin and bones. Add eggs, onion and enough oats to hold together (about 1/2 cup). Take 1/4 cup of mixture and shape into little logs. Roll in oats. Fry in 1/4 cup oil and turn to brown on all sides. Drain on paper towels.
Cook egg noodles according to directions. Melt oleo in large skillet. Saute ham and broccoli; season to taste. When noodles are tender, toss with skillet mixture. Add tomatoes and serve.
Cook broccoli and onions together in a medium saucepan (use package directions for broccoli). Drain, reserving 1/4 cup of the liquid, and set vegetables aside.
Combine first six ingredients in saucepan over low heat. Stir frequently to avoid burning. Cook until bubbling. Remove from heat and set aside to cool slightly. Spread 3/4 cup over the bottom of each pie shell. Pour 1/2 of filling in each pan over the top of the pecans. Bake at 350° for the first 15 minutes. Reduce heat to 355° until firm. Cool on racks.
Trim and cut off bottom stalks of broccoli rabe. Rinse broccoli rabe. Heat olive oil in heavy skillet. Add garlic and red pepper. Add broccoli rabe and saute until leaves are wilted. Cover skillet and lower heat. Cook broccoli rabe for about 5 minutes, turning occasionally. Add more oil, pepper or garlic if desired.
Boil sugar, water and cornstarch, stirring constantly, until mixture turns clear and thickens. Add jello. Put berries in baked pie shell; pour cooked mixture over berries and cool. Top with Cool Whip.
Mix all together. Place in buttered pan and bake in a moderate oven over hot water if desired.
Melt caramels in water. Add chocolate, cream and nuts. Serve with fresh fruit, cubed pound cake, etc.
Place rice in large bowl while it is still hot. Mix in soup, Cheez Whiz and milk. Place frozen broccoli into a cup of hot water. Pick out any leaves, drain and place in the bowl. Stir in well. Bake in baking casserole dish at 375° for 30 to 45 minutes.
Chop Oreo cookies in blender, about 3 at a time; set aside. Soften cream cheese with tablespoon and gradually add 1 cup powdered sugar and set aside; add 3 cups milk to the vanilla instant pudding mix. Mix together cream cheese and powdered sugar with Cool Whip and mix with pudding. Then layer cookies, pudding, cookies, pudding. Put in flowerpot and stick flower in center.
Combine brown sugar, salt and water. Boil over moderate heat to a thick syrup (about 5 minutes). Mix 1/4 cup milk and cornstarch to thin paste. Add 1 3/4 cups cold milk, then combine with hot syrup. Cook until thick and smooth, stirring constantly. Stir a small amount of mixture into beaten egg yolks; return to mixture. Cook a few minutes longer. Add butter and vanilla. Cool. Pour into shell.
Saute onion in bacon drippings. Brown ground beef and sauteed onion. Meanwhile, boil peeled potatoes for mashing and cook peas (or other vegetable) in butter. In a casserole dish put peas (1st layer), ground beef (2nd layer) and on top spread the mashed potatoes. Bake 15 minutes in a 300° oven. Serve hot.
Combine sesame seeds, flour, and pepper. Dip chicken pieces into soy sauce and dredge in sesame seed mixture. Arrange chicken, bone side down, in shallow baking dish. Drizzle margarine over chicken. Bake at 400° for 40-45 minutes or until chicken is tender.
Mash avocados in bowl and squeeze 1/2 lemon into avocados to prevent them from turning black. Also it gives avocado dip a nice twang! Stir in your salsa with the avocado and lemon mixture. Ole! You have Guacamole! Makes about 2 cups.
Preheat oven to 375°. Mix turkey, 1/4 cup barbecue sauce, oats, onion and egg whites. Shape into loaf. Bake for 45 to 50 minutes. Top with 1/4 cup barbecue sauce.
Grind vegetables together. Cover with boiling water; let stand 5 minutes. Drain well. Add salt, sugar and vinegar. Boil 5 minutes. Pour in hot, sterilized jars and seal.
Break bread into small pieces and add pineapple. Beat eggs lightly and add to bread mixture. Stir in sugar and melted butter. Pour into a greased baking pan, 10 x 10-inch. Sprinkle with cinnamon. Bake 30 to 40 minutes at 350°.
Cream shortening and add sugar. Mix soup, water and baking soda; add to sugar mixture. Mix flour, salt, baking powder and spices together; add to creamed mixture. Add raisins and nuts. Use a 9 x 13-inch pan, greased and floured. Bake at 350° for 40 to 45 minutes or until done.
Cook macaroni as directed on package. Drain. Set aside. Saute hamburger and onion until all red is gone from meat. Drain. Add remaining ingredients and simmer until cheese is melted. Add macaroni and pour into a large casserole dish. Place in a 350° oven for 15 minutes.
Cook onions, garlic and rosemary in butter until clear. Brown lean ground beef in separate pan. Add to onion mixture.
Cut steaks into smaller pieces if desired. Salt and pepper steak on both sides. Brown in hot oil. Remove to Pyrex dish. Mix mushroom soup and water and heat. Add sprinkle of garlic powder and olives. Add the red wine and stir well. After heating, pour over steak pieces. Bake in a 375° oven approximately 40 to 45 minutes. Serve individual servings on bed of cooked rice.
Dissolve the yeast in the warm water, then add sugar and shortening. Add salt and flour. Knead until smooth, then put back in bowl and grease the top. Let rise until double, then knead on bread board. Put into loaf pans; grease the top. Let rise to fill the pan. Bake at 375° for 30 minutes, or until loaves sound hollow when knocked.
Bring water and oleo to a boil. Add flour. Beat until dough leaves the side of pan. Beat in eggs one at a time. Spread into a greased 9 x 13-inch pan. Bake at 400° for 25 to 30 minutes. Cool. Beat cream cheese and milk. Add pudding and beat well. Spread over top of crust. Spread Cool Whip over top. Drizzle with chocolate syrup. Refrigerate.
Beat egg whites until stiff. Gradually add sugar. Sprinkle cream of tartar over mixture, mixing well. Fold in crushed saltines, nuts and vanilla. Pour into ungreased (see note) 9-inch square pan and bake at 325° for 25 to 30 minutes. Remove from stove and let cool completely.
Dissolve jello with 1 1/2 cups juice. Heat and stir until jello is dissolved. Add Coke. Have a deep bowl as it foams up. Refrigerate until it begins to thicken. Whisk softened cream cheese into partially set jello mixture. Add fruit and nuts. Pour into a 9 x 13-inch glass pan. When set, cover with Cool Whip and a few chopped pecans.
Thaw fish fillets, if frozen. Melt margarine. Mix with A.1. sauce and lemon juice. Cut fish into serving pieces. Place each serving in center of a piece of Reynolds Wrap. Cup foil and pour sauce over fish. Loosely seal edges of each "fish boat." Bake in 350° oven for about 20 minutes. Unwrap fish boats, sprinkle with paprika and serve in foil. (Place boats on cookie sheet.)
Combine first 4 ingredients and cook in crock-pot on low heat until Swiss cheese is melted. Serve with party/cocktail rye bread.
Boil cauliflower 10 minutes and drain. Place in 9-inch pie plate. Spread with onion, green pepper and cheese. Put eggs, Bisquick, salt, pepper and milk in blender; process.
Cook vegetables. Mix soup, milk and pepper. Blend together until vegetables are coated. Put layer of coated vegetables into casserole dish. Sprinkle half of cheese on top, then put in rest of vegetable mixture and finish with cheese. Bake at 325° for 20 minutes.
Cook spinach, potato soup and milk until mixed well. Puree in blender or food processor. Add chicken broth and warm through. Add sour cream just before serving.
Place milk and sugar in large saucepan. Stir constantly and bring to a full boil. Boil exactly 6 minutes. Remove from heat and add butter, chocolate morsels and vanilla. Stir until all is melted and fudge has a glazed appearance. Add nuts, if desired. Put into buttered pan and refrigerate 6 hours before cutting. Makes 5 pounds. May be frozen.
Sprinkle pecans and coconut on bottom of greased/floured 9 x 13 pan. Mix the cake mix according to directions and pour over pecans and coconut. (Can use other cake mix.) Mix the cream cheese, margarine and powdered sugar. Spoon over cake and bake at 350° approximately 50 minutes. Let cool completely before cutting.
Mix all ingredients except cracker meal. Form into patties then coat with cracker meal. Fry in hot oil after refrigerating for 1hour. Drain on paper towels.