HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend spinach, flour, salt and pepper. Stir in remaining ingredients. Turn into buttered casserole. Bake at 350° about 45 minutes or until set. Serves 6-8.
Boil 3 minutes together the pineapple, juice and 2/3 cup sugar. After 3 minutes, into mixture mix lemon Jell-O and cream cheese. Beat. Cool to lukewarm. Add apple, pecans and celery. Can be fixed in a flat dish (square) or in round bowl to spoon when served. Before serving, top with Cool Whip.
Combine bread crumbs, apple, onion, parsley, salt and 1/8 teaspoon pepper. Add egg and milk; mix well. Shape crumb mixture into balls, using about 1 rounded tablespoonful for each ball. Cut each slice of bacon in half crosswise. Wrap half of a bacon slice around each ball. Secure with a metal pick or wooden toothpick. Place on a wire rack set in a 15 x 10 x 1-inch baking pan. Bake in a 375° oven for 30 or 35 minutes, or until bacon is brown. Serve immediately. Makes 20 to 22 appetizers.
Combine ground beef, onion, mushroom, garlic, Italian seasoning, salt and pepper. Cook until meat is done; drain. Add tomato sauce. Stir well. Simmer and cover for 10-15 minutes.
Place chicken in shallow baking dish. Pour soup over chicken. Add 1/2 can of water. Sprinkle with garlic powder, celery salt and pepper. Place bacon slices over top of chicken. Bake at 325° for 1 hour. Baste occasionally with pan juices. Serve over hot rice. Makes its own great gravy!
Chop cabbage fine, steam until soft. Drain well until cool. Meantime in non-stick skillet have cooking oil hot. Combine next 5 ingredients. Mix well. Spoon 2-3 tablespoons of filling on each wrap. Roll up as you would egg roll. Wet edge a little to seal it together. Fry until desired darkness.
Drain beans; add soup and pimento. Mix well. Pour into a baking dish. Bake in a moderate oven until it bubbles. Add onion rings and brown.
In a large bowl, mix hamburger, bell pepper, onion and crumbled crackers together. Bake at 350° until it begins to crack. Take out of oven and spread ketchup on top and place in oven until brown. Serve.
Combine banana, milk, honey and bran in blender or food processor. Whirl until smooth. Pour into tall glass.
Soak beans overnight in cold water. Next day, add pinch of baking soda; bring to boil. Skim off foam. Lower heat; cover partially and cook over low heat for 30 to 45 minutes, until beans are tender. Preheat oven to 250°. (Cooking time will vary; you do not want mushy beans.) Drain and transfer beans to oiled 2-quart flat baking dish. In same kettle, melt butter. Add brown sugar and molasses; cook over low heat for about 2 minutes, until sugar is dissolved. Remove from heat; let cool slightly. Stir in sour cream, onion, mustard, salt and pepper. Pour the butter-sugar sauce over the beans; mix lightly. Arrange bacon pieces on top. Cover and bake for 1 1/4 to 1 1/2 hours, removing the cover after 30 minutes. Garnish with fresh chopped parsley.
In a saucepan, mix together catsup, lemonade, water, Worcestershire sauce, mustard, corn oil, onion and flavor enhancer. Simmer, uncovered, 5 minutes. Place chicken over hot coals on grill, skin side up, about 8 inches from heat. Cook, basting frequently and turning several times, about 1 1/2 hours or until fork can be inserted in chicken with ease. Makes 8 servings.
Mix well with hands, then press mixture on bottom of 9 x 13-inch dish. Bake at 350° for 20 minutes, then let cool.
Let cheese stand and soften. Cream it and stir in pineapple. When smooth, add 1 cup pecans, green pepper, onions and seasoned salt. Chill well. Form into ball and roll in remaining pecans. (Mix 1 to 2 tablespoons parsley flakes with pecans prior to rolling.) Chill. Garnish with twists of pineapple, cherries and parsley.
Wash broccoli, discarding leaves and toughest part of stem. Blanch entire head in boiling water for 1 minute. Rinse under cold water. Break off florets and cut remaining stems (peeled if desired) into 2 inch pieces. Preheat oven to 450°. Spread broccoli pieces in one layer on a greased baking sheet. Roast at 450° for 5 minutes, turn broccoli pieces over and continue roasting until broccoli begins to brown, about 5 minutes more. Whisk together soy sauce, vinegar and oils. Stir in 3 tablespoons sesame seed. When broccoli is done, transfer to a bowl and pour dressing over it, stirring gently to coat. Sprinkle with remaining tablespoon sesame seed. Serve warm or at room temperature. Yield: 8 servings. Carbohydrate 2 g, protein 2 g, fat 9 g, calories 94.
Combine all ingredients in large bowl. Mix well until blended. Pour into pastry lined pie plate. Bake in 425° oven for 15 minutes. Reduce temperature to 375° and bake 40 to 45 minutes longer until crust is golden and custard is set.
Pancake batter must be soft so that it can spread in a thin layer over the base of a hot frying pan. Mix the batter until smooth and leave for 30 minutes or longer in a cool place before using. Do not stir again. Use a pan with a heavy base. Heat and spread with oil. Pour off excess oil. The pan must be very hot when the batter is poured in. Use a measuring cup or a soup ladle and use the same amount of batter for each pancake. Allow batter to spread quickly to cover the pan. Keep pancakes hot by layering on top of each other in a dish and keep the dish warm over boiling water. Sprinkle with cinnamon sugar just before serving. Ovens tend to make pancakes tough.
Preheat oven to 400°. Mix flour, baking powder, salt and sugar. Cut in butter until coarse. Add milk; mix until dough forms. Pat dough into 1/2-inch thick circles (handle as little as possible). Place on greased and floured baking sheet. Score in 8 to 12 slices. Bake at 400° for 15 minutes. Adjust oven temperature to 350° and continue baking another 5 to 10 minutes; nice during the holidays.
Mix together pretzels, margarine and 1/2 of sugar. Layer as crust on bottom of pan. Mix together Cool Whip, cream cheese and 1/2 cup sugar. Layer on pretzel crust. Drain pineapple; cook juice, remaining sugar and cornstarch until thick. Add pineapple; pour over top.
Cream sugar and butter. Add eggs and beat well. Sift salt and soda in with flour. Add broken nuts last. Roll into 3 or 4 long rolls and wrap in waxed paper. The dough will be soft, but put it into waxed paper and shape it. Chill in refrigerator overnight.
Fill cup rest of the way with vinegar and add a little water. Fry bacon. Drain almost all of grease off and add sugar mixture. Mix together and warm just a little. Mix with a head of very thinly shredded cabbage.
In large skillet, stir-fry carrots, zucchini, peppers and garlic in margarine until crisp-tender. Reduce heat to low. Add process cheese spread, half and half and basil; stir until process cheese spread is melted. Add pasta; mix lightly. Heat thoroughly, stirring occasionally.
Peel and cut potatoes in quarters. Place on bottom of pot. Cut meat in medium-size pieces. Place on top of potatoes. Add onion soup mix. Pour mushroom soup over the top and add water. Cover and cook on low for 6 hours. Makes great gravy.
Cut round steak in 1/8-inch strips. Brown in oil with onion and garlic. Sprinkle with salt and pepper. Add green pepper and bouillon; simmer, covered, for 15 minutes. Add tomatoes and simmer for 5 minutes. Meanwhile, mix cornstarch, soy sauce and water. Add to meat mixture. Cook, stirring, until thickened. Serve over rice. Makes 4 servings.
Mix 2 3/4 cups all-purpose flour, whole wheat flour, walnuts, wheat germ, sugar, salt and yeast. Heat water, yogurt and butter until hot to touch (125° to 130°). Stir into dry mixture. Mix only enough remaining flour to make stiff dough. On lightly floured surface, knead until smooth and elastic, about 10 minutes. Cover and let rest 10 minutes. Divide dough in half. Roll each half to 12 x 18-inch rectangle. Roll up short end and pinch seam and ends. Place in 2 greased 8 3/4 x 4 1/4 x 2 3/4-inch loaf pans. Cover and let rise in warm place until doubled in size, about 1 hour.
In a large kettle, bring water and the potatoes to a boil. Add the carrots and bring to a boil. Cook a few minutes. Add the peas, beans and cauliflower and cook until nearly tender. Pour into a colander. Save the broth and vegetables. Mix the egg yolk, melted butter and flour to a paste. Add to the milk and stir. Return the broth to the kettle and add the flour mixture slowly, as the broth heats, to thicken the broth. (If it doesn't thicken enough, prepare and add more of the egg, butter and flour mixture.) Return the vegetables to the broth and heat gently. Season to taste with salt and pepper. Before serving, sprinkle with chopped parsley or dill.
Blend first 3 ingredients in food processor fitted with steel blade. Add last two ingredients and pulse briefly. Spoon into serving bowl and chill for 1 hour.
Mix dry ingredients and add blueberries. Make a well and add remaining ingredients all at once. Stir only enough to dampen flour. Batter will be lumpy. Fill greased muffin pans 2/3 full. Bake in hot oven (400°) for 25-30 minutes. Makes 12 large of 18 smaller muffins.
Grease a long pan. On low heat, stir together first 3 ingredients. Bring to a boil and cook 3 minutes, stirring constantly. Add cereal and press into pan. Cut into 2 x 2-inch squares. Makes 32.
Brown pork chops in a skillet, then remove from skillet. Add water to skillet; bring to a boil and pour over rice that has been spread in a 9 x 13-inch casserole. Lay pork chops on top of rice. Add consomme. Top with onions and bell pepper. Bake uncovered at 350° for 1 hour.
Simmer chicken in water until done. Remove meat from bones. Reserve broth. Chop chicken into bite size pieces. Toss chicken with sour cream and soup; turn into casserole dish. Melt butter in 1 cup of chicken broth. Pour broth mixture over stuffing cubes. Sprinkle cubes with poultry seasoning and mix until cubes are coated. Pour cubes over chicken and sauce mixture. Bake at 350° for 45 minutes. Serves 4 to 6.
Preheat oven to 350°. Drain pineapple well and reserve 3 tablespoons juice. Combine juice, sugar and flour. Add cheese and pineapple. In small bowl, combine melted butter and crushed Ritz crackers. Grease 9 x 13 pan. Pour in pineapple mixture and top with Ritz mixture. Bake at 350° for 20 to 30 minutes.
Mix all ingredients. Shape into patties. Bake at 450° for 10 minutes, or until golden.
Place hamburger and onion in a large kettle; brown meat. Drain fat. Add potatoes, carrots, celery, cabbage and tomato sauce. Bring to a boil. Sprinkle rice into mixture. Add remaining ingredients. Cover and simmer for 1 hour.
Melt margarine; stir in cinnamon and sugar. Spoon in the middle of flattened biscuit; fold biscuit over. Spoon a little of the margarine, cinnamon and sugar mixture on top. Bake per biscuit instructions.
Combine all the ingredients together and store in a zip lock plastic bag or sealable container. This will keep up to 4 months if stored in a cool, dark and dry place. With brown rice, you may want to keep it in the freezer.
Dissolve jello in hot water. Add other ingredients except sour cream. Pour half mixture in pan and refrigerate until firm. Pour sour cream over this. Then add the remaining half of mixture.
Brown hamburger meat. Drain. Add salt, pepper and chili powder. Grease casserole dish and line with corn tortillas. Layer in order hamburger meat, beans, cheese, more corn tortillas, soup, tomatoes and cheese. Bake at 350° for 30 minutes.
Heat electric broiling (not necessary to preheat gas broiler). Stir together salad dressing, 1/4 cup Parmesan cheese and Italian seasoning. Place chicken on rack of broiler pan. Brush with half of sauce. Broil 5 to 7 inches from heat, 8 to 10 minutes. Turn; brush with remaining sauce. Continue broiling 8 to 10 minutes or until tender. Sprinkle with remaining Parmesan cheese before serving. Makes 4 servings.
In a bowl stir gelatin and candies in boiling water until dissolved. Chill until partially set. fold in apples, celery and pecans. Pour into a 1 qt. serving bowl. Chill until firm, at least 4 hours. Yield: 6 to 8 servings.
Combine beaten eggs, milk and salt. Add sugar, flour and coconut and bake until set, about 20 minutes, at 300°.
Drain pineapple, saving syrup. Blend all ingredients, except pineapple. Bring to rolling boil and cook for 10 minutes. Add pineapple and bring to a boil again for 1 minute. Remove from heat and let stand 15 minutes. Pour into serving dish and refrigerate.
Mix together. Cook to soft ball stage. Add 1 teaspoon vanilla. Stir until mixture begins to coat pecans. Drop on foil or drop on wax paper which has been placed over newspaper.
Combine all three ingredients in a heavy saucepan until cheese is completely melted and mixture is bubbly. Serve hot with cubed Italian bread, vegetables, crackers, etc.
Combine all dry ingredients; add all other ingredients. Mix well. Pour in greased loaf pan. Bake 25 minutes at 350°.
In a bowl, mix all ingredients together and spread on sandwich bread. Can also be served on lettuce leaf, or as a dip with crackers. Serves 4.
Combine rice, chicken, soup and milk in a large bowl. Mix thoroughly. Grease casserole dish and transfer mixture to dish. On stove, melt butter; add crackers, making sure to coat all of the crumbs. Remove from heat and cover rice mixture. Bake at 350° for about 20 minutes or until center is hot. Do not cover while baking, crackers will not get crispy. For an added touch, sprinkle with Mozzarella cheese before serving.
Place instant pudding mix in large bowl. Add milk and stir until pudding is dissolved. Stir in Cool Whip and sour cream. Slice bananas into mixture. Then in another large bowl, alternate vanilla wafers with pudding mixture. Keep refrigerated.
Blend soup mix, sour cream, mayo and lemon juice. Stir in spinach and water chestnuts; chill. Serve with bread cubes in hollowed out loaf of bread or with raw vegetables.
Heat oil and garlic. Brown chicken 5 minutes each side. Remove chicken and set aside. Cook onion and green or red pepper until tender. Add remaining ingredients, including chicken. Cover and simmer about 1/2 hour. Remove bay leaf. Serve over rice or linguine.
Put olives in food processor to chop. Add cream cheese and dressing. Mix all together.
Stir together egg and flour in saucepan. Add juice mixture and cook, stirring constantly, until thick. Cool. When mixture is cool, add pineapple chunks and cheese. Can add miniature marshmallows and pecans, if desired.
Cream the butter and sugar. Add sifted flour, baking powder and salt alternately with milk and water. Fold in beaten egg whites and vanilla. Bake at 350° for 25 to 30 minutes.
Boil hot dogs first with hot sauce. Boil noodles. Hard boil egg. Cut the hot dogs into big chunks. Cut 2 big chunks of cheese. Mix together with noodles. Add pineapple, chopped up. Add pizza sauce. Put in a pan and bake in the oven until bubblely.
Cream butter and both sugars well, add eggs and vanilla; beat well. Mix in flour, blended oatmeal, salt, soda and baking powder. Add chocolate chips, grated Hershey bars and pecans. Drop by spoonful onto cookie sheet. Bake at 375° for 6 to 7 minutes (do not overbake cookies).
Cut steak across the grain into thin strips (1/2 x 2-inches). Sprinkle with meat tenderizer according to package directions; let meat stand. Melt 2 tablespoons butter in a skillet over medium-high heat. Add steak; brown gently. Remove steak from the skillet. Melt remaining butter in skillet; stir in flour to make a smooth paste. Stir in bouillon, red wine and onion. Drain mushrooms; add mushroom liquid. Cook over medium heat, stirring constantly, until smooth and thickened. Season to taste with salt and pepper. Return meat to sauce; add mushrooms. Cover, lower heat and simmer for about 30 minutes, or until meat is tender. Stir in sour cream; heat, but do not boil. Serve with hot noodles or rice. Serves 4.
Blend and boil for 30 minutes. Place in sterile jars and water bath for 15 minutes. Makes about 5 pints of sauce. This recipe can be halved, doubled or tripled. If you use 32 cups of tomatoes, the yield is about 12 quarts.
For each treat, you'll need 1 pretzel twist, 2 pretzel sticks, melted white chocolate and 3 candy-coated chocolate candies (2 green and 1 red).
Combine sugar, flour and salt in large saucepan. Stir in pineapple (juice and all), sour cream and lemon juice. Cook over low heat and stir often until thickened and it comes to a boil, then cook and stir constantly for about 5 minutes. Slowly add beaten egg yolks and continue to cook for 2 minutes longer. Cool. Spoon into large baked pie shell. Cool. Top with Cool Whip. Refrigerate.
Thaw and drain broccoli. Mix together all ingredients. Pour into Pyrex dish or muffin tins which have been sprayed with cooking spray. Cook 40 minutes at 375° or until golden brown.
Lay graham crackers closely together in an 8 x 8-inch pan. Mix whipped whipping cream and can of Hershey's syrup together. Take 1/3 of this whipped cream mixture and spread over the crackers. Put on another layer of graham crackers, 1/3 whipped cream and then 1/3 layer of each, ending with whipped cream on top. Crush 3 pieces of Heath bars and sprinkle on top of dessert. Chill 24 hours covered.
Preheat oven to 400°. Spray tins with Pam. Combine first five ingredients. Set aside.
Cream sugar, margarine and egg. Add dry ingredients. Add hot water last. Beat until smooth. Bake at 350° for 30 to 35 minutes in a 9 x 9-inch pan.
Marinate peas in dressing until thawed. Cook tortellini; drain, rinse and cool. Add marinated peas. Add other ingredients. Add mayonnaise. Mix well. Salt and pepper to taste. Chill.
Melt oleo. Mix with flour and pecans. Put in bottom of dish. Bake 15 minutes at 350°. Mix cream cheese, powdered sugar and Cool Whip. Spread on top of flour and pecans. Mix instant pudding and milk with mixer together and pour on top of other ingredients. Spread rest of Cool Whip over this and crushed pecans. Refrigerate until ready to serve.
Combine cheese and butter; mix until well blended. Sift flour and pepper. Gradually stir into cheese mixture. Roll 1/4 inch thick on lightly floured board. Cut into 1-inch rounds. Place on ungreased cookie sheet; brush with egg white. Top with pecan half. Bake at 450° for 10 to 15 minutes.
Lightly saute onion and butter. Mix all ingredients together, except tomatoes. Hollow out tomatoes, salt the inside of tomatoes and let drain upside down for about 1/2 hour. Place the spinach mixture inside tomatoes and mound on top. Bake at 350° for approximately 20 to 25 minutes. Do not overcook. Mixture can be made ahead.
Combine mayonnaise, flour, eggs and milk. Mix until blended. Stir in crab meat, cheese and onions. Pour into 9-inch pie plate or quiche pan. Bake at 350° for 40 to 45 minutes.
In a mixing bowl, combine tuna, cooked macaroni, sour cream, mushrooms, olives and cashews. Add enough milk to thin mixture to taste; mix well. Transfer tuna mixture to a lightly greased 1 1/2-quart baking dish. Sprinkle cheese on top. Bake in a preheated 350° oven for 25 to 30 minutes. Serve hot. Makes 4 to 6 servings.
Mix the first 5 ingredients together. Add mayonnaise until smooth to spread. Spread on whole wheat bread; trim edges and cut in quarters.
Pan-fry bacon and onion in heavy saucepan until onion is tender but not brown. Stir in rice, water, salt, hot pepper sauce and beans. Bring to a boil, cover and cook over low heat for about 15 minutes or until done. Yields 6 to 8 servings.
Mix both cans pineapple and the juice. Sprinkle pudding mix on top. Let mixture sit for 3 minutes. Carefully mix in nuts and coconut. Blend together. Fold in whipped topping and marshmallows. Refrigerate at least 2 hours before serving.
Beat eggs well; add sugar, salt, meal and vinegar. Mix thoroughly. Add margarine, which has been melted, and vanilla. Blend until thick and creamy. Pour into a 9-inch unbaked pie shell and cook at 375° for about 40 minutes or until crust and filling are a deep golden brown.
Melt butter and chocolate together over hot water. Beat eggs and mix sugar into them. Add chocolate mixture, flour, nuts and vanilla. Bake in a greased 7 x 11-inch pan at 350° for 15 to 20 minutes. Cut when cool.
Mix all ingredients except nuts in a large bowl. Mix well. After mixed into a dough-like texture, add the nuts; blend well into dough. Chill at least 3 hours in refrigerator. Preheat oven to 350°. Form dough into balls or any shape. Bake 25 to 30 minutes on ungreased cookie sheet. Prepare a sheet of aluminum foil and sprinkle with powdered sugar. Bake cookies until golden brown on bottom. Place cookies on powdered sugar and sprinkle immediately on top with sugar. Cool about 1/2 hour. Makes 3 1/2 dozen cookies.
Crush tortilla chips. Spread half on bottom of pan. Brown turkey and onion. Add tomato sauce. Pour on top of chips. Mix sour cream, cottage cheese, olives and chilies. Pour on top of turkey mixture. Top with Jack and Cheddar cheese. Spread remaining chips on top. Serves 12.
Dissolve yeast in a large nonmetal bowl and let stand 5 minutes. Stir in sourdough starter, 1/4 cup sugar, oil, salt, eggs and 3 cups flour. Gradually stir in enough remaining flour to make a soft dough. Turn onto floured surface and knead until smooth and elastic, about 8 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place free from draft (put in sink with warm water) 1 to 1 1/2 hours or until doubled in size. Punch down and divide into 2 loaves. Place in greased loaf pans. Brush with oil. Let rise in warm place for 1 hour. Bake at 375° for 30 to 35 minutes.
Pack cucumbers in quart jars with 2 garlic buds, 1 hot pepper, dill and 1 teaspoon alum. Heat water, vinegar and salt; pour over cucumbers and seal. Let set about 3 weeks before opening.
Add enough powdered sugar to peanut butter to make it crumbly; set aside. Mix all ingredients. Cook on medium heat while stirring with whisk. Cook until very thick. In the bottom of baked pie shell, add the peanut butter (save enough for top of pie and meringue). Pour in filling and sprinkle more peanut butter mixture. Pour beaten meringue on pie and sprinkle with peanut butter mixture. Brown in 400° oven.
Prepare pastry for one peanut pie. Use to line one 9-inch pie plate and make decorative edge. Preheat oven to 350°.
Spray casserole dish with Pam. Put uncooked rice on bottom of baking dish. Mix all other ingredients in bowl and stir well. Reserve enough to spread over chicken. Pour remainder over rice. Place on chicken; cover with remaining soup mix. Cook covered at 350° for 1 hour. Remove lid the last 15 minutes of cooking time to brown meat. Recipe and cooking time may easily be doubled.
Cream butter and sugar until fluffy. Add egg yolk, dry ingredients and nuts. Mix well and shape in balls (small). Bake on ungreased baking sheet in 350° oven for 10 minutes. Remove from oven and roll them in powdered sugar.
Combine first 6 ingredients and one can tomato sauce. Soak cabbage leaves in boiling water 4 minutes. Drain. Place equal amounts meat on each leaf. Roll up; fold end over and fasten with toothpicks. Brown in hot Wesson oil in heavy skillet. Mix the remaining can of tomato sauce and the brown sugar and lemon juice. Pour over rolls and simmer, covered, 1 1/2 hours, basting occasionally.
Preheat oven to 350°. In skillet, fry bacon crisp; remove to drain. Brown ground beef. Drain.
Cream butter and sugar. Combine flour, baking powder and salt. Sift into creamed butter mixture. Add milk and vanilla; mix well. Add eggs and walnuts; mix again. Bake at 375° until done.
Combine meat, crumbs, onion, peppers and seasonings. Mix in half of the tomato sauce (reserve remainder). Form meat mixture into meat balls. Top with reserved tomato sauce. Meat balls are baked in rectangle baking pan. Garnish with Parmesan cheese and olive slices (optional). Bake in 350° oven for 30 to 35 minutes. Serves 4 or more.
Cream sugar, shortening, egg and vanilla. Add dry ingredients. Form into walnut-size balls. Dip top half of ball into water; then into sugar. Place on cookie sheet. Flatten with fork. Bake 10 minutes at 400°.
Cook corn in butter. Add salt. When corn is done, add remaining ingredients and stir. Bake 1 hour in greased casserole at 300°.