HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine oil, lemon juice, garlic, salt and pepper; shake well in a covered container. Chill. Toss romaine, tomatoes, Swiss cheese, almonds (if desired), parmesan cheese and bacon. Shake dressing; pour over salad and toss. Add croutons and serve immediately. Yield: 14 servings.
Cut flour, salt, pepper and shortening as one would for pie crust. Then add beaten eggs and cut in. Then add chicken broth a tablespoon at a time. Form into ball. Roll on floured pastry cloth, about 1/4-inch thick and cut into desired shapes. Cook, debone and cut up chicken. Drop dumplings into boiling broth from chicken; add 1/2 cup of milk and cook until tender. Return chicken pieces to broth and dumplings.
Preheat oven to 375°. Saute onion and green pepper in oil. Add remaining ingredients except bread crumbs and stir until heated through. Pour into a greased casserole and sprinkle with crumbs. Bake 30 minutes. Serves 8.
Preheat oven to 400°. Mix with a fork in 2-quart bowl, sugar, flour, baking powder and shortening. Stir in until well mixed milk and vanilla. Stir in until coated with batter, nuts and apple. Spread in a greased 9-inch square pan.
Mix fruit and gelatin in bowl until gelatin dissolves. Stir in cottage cheese and cherries. Fold in Cool Whip. Refrigerate until set.
Mix everything together and place into a covered dish. Bake in 350° oven for 1 hour. Serves 6 to 8.
Preheat oven to 350°. Mix sugar, tapioca, flour and salt; stir in rhubarb. Spread mixture onto dough in 9-inch pie plate. Dot with butter. Top with remaining crust and crimp edges well. Brush top crust with beaten egg. Cut vents in top dough. Bake 55 minutes.
Mix sugar, butter and Pet milk and cook, stirring at all times until it comes to a rolling boil; cook 5 minutes. Take off heat; stir in 1 cup peanut butter, Marshmallow Creme and vanilla. Pour in a buttered dish.
Mix well and simmer until cooked. Put into scalded jars and seal. May be put in hot water bath (boil) for 2 minutes or pressure cooker 5 minutes at 10 pounds pressure.
Spread crescent rolls on a 12-inch pizza pan. Brown sausage and drain. Sprinkle sausage over crust. Sprinkle potatoes on crust. Sprinkle cheese on crust (this can be done the night before). Then mix eggs, milk, salt and pepper. Pour over crust. Sprinkle Parmesan cheese and shredded cheese on top. Bake at 375° for 25 to 30 minutes.
Mix in 1-quart bowl all ingredients in microwave on High for 2 1/2 to 3 minutes or until thoroughly heated. Stir frequently. Serve hot or cold on chips or crackers.
Brown pork chops in pan; season. Melt butter in casserole dish; pour rice in dish. Slice part of tomatoes, bell peppers and onions, making a layer of vegetables. Add a layer of pork chops, then a layer of vegetables on top of chops. Pour beef consomme and 1/2 can of water over this. Bake at 350° for 1 to 1 1/2 hours, or until chops are tender.
Place 4 pounds country-style ribs* in large pan; add enough water to cover. Cover; heat to boiling. Reduce heat; cook 1 hour. Remove ribs; drain. Place bone side down on grill 3-inches from medium coals. Cook about 30 minutes, turning frequently.
Cut steak into serving size pieces. Salt and pepper meat, then roll in flour. In a large skillet, brown steak on both sides in a small amount of fat. Pour tomatoes over steak, then add onion and green pepper. Cover and simmer for about 1 hour. Occasionally, gently stir to keep steak from sticking to bottom of skillet. Serve over white or yellow rice.
Cream the sour cream, cream cheese and taco seasoning. Spread on plate. Top with lettuce, tomato, onion and Cheddar cheese. Serve with nachos.
Mix sugar, salt, milk and butter in a 2-quart saucepan; cook, stirring, over low heat until sugar is dissolved. Add pecans; cook over medium heat to soft ball stage, 234°, stirring constantly.
Pour boiling water over oats; set aside. Cream butter. Gradually add sugar, beating well. Add eggs, one at a time, beating after each one. Add vanilla, beating well. Combine flour, soda, salt and cinnamon. Gradually add to cream mixture, beating well. Stir in oats mixture. Spoon batter into a greased and floured loaf pan (or 3 small pans). Bake at 350° for 1 hour, until bread tests done.
Saute garlic, onion and celery in butter until clear. Remove garlic bulb and add parsley and oysters. When oysters begin to curl, add bread crumbs and spices. Stir in cream. Butter turkey and then place stuffing inside.
Bring sugar and zucchini to a rolling boil. Boil 10 minutes. Then add pineapple and boil for another 6 minutes. Remove from heat and add gelatin; stir until it is dissolved. Place in jars and seal or freeze like freezer jelly.
Drain pineapple well. Mix all ingredients except pecans. Form into ball and roll in 1 cup pecans.
Coat wings in flour, salt and pepper. Heat Crisco in electric frypan. Fry wings until crispy. Dip fried wings into hot sauce mixture (margarine, garlic powder and celery salt). Place dipped wings in pan. Bake in a 325° oven for 30 minutes. Serve with cut up celery and Marie's Bleu cheese mixed with 1 tablespoon celery seed.
Cream shortening into dry ingredients. Add buttermilk to consistency of biscuit dough. Roll dough (1/2 recipe at a time); spread with butter. Sprinkle each circle with 1/3 cup sugar and cinnamon as desired. Roll as for jelly roll and cut in 1-inch slices. Place in greased pan and bake at 375° for 20 to 25 minutes.
Line bottom of 13 x 9 x 2-inch baking dish with vanilla wafers. Combine fruit cocktail, pineapple, sweetened condensed milk and whipped topping, mixing until combined. Pour into cookie lined pan; top with remaining cookies. Refrigerate.
After cooking the squash, drain off the liquid. Next, add flour, corn meal, egg, onion and pepper. Let it all rise for 30 minutes. Pat out and fry.
Cook squash and onions together in 1/4 cup of water, adding salt and pepper. Cook until tender, 10 to 15 minutes. Grease baking dish with margarine. Layer ingredients in dish starting with squash and onions, cheese and top with bread crumbs. Bake 30 minutes at 325°.
Beat cream cheese until fluffy; gradually beat in one egg at a time. Add sugar, continuing to mix well until fully blended. Fold in vanilla and sour cream. Bake at 350° to 375° for one hour and leave in oven with door slightly opened for an additional hour in well-greased 10-inch spring-form.
Brown ground beef in skillet. Drain off fat. Put beef in crock-pot. Brown bacon and saute onion; drain. Add bacon, onion and remaining ingredients to beef. Stir together well. Cover and cook 4 to 6 hours.
On top of range, cook spaghetti according to package directions; drain. Stir butter or margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a 10-inch pie plate. Cook on High, uncovered, for 2 minutes. In 1 1/2-quart bowl, combine ground beef or sausage. Add onion and green pepper. Cook, uncovered, at High for 5 minutes, stirring 3 times to break up meat. Drain off excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Cook, covered, at High until sauce is bubbly, 3 to 3 1/2 minutes, stirring once.
Water and milk temperature should be 110° to 115°. Dissolve yeast in water. Let stand 5 minutes. Stir in buttermilk and set aside.
Cream sugar, eggs and cream. Add molasses, cinnamon and ginger. Dissolve baking soda in a little boiling water. Add to molasses mixture. Be prepared to work fast (it will sizzle over); quickly add it to the first mixture. Add flour, do not make the batter too thick. Bake at 350° for 45 minutes in 9 x 13-inch pan.
Stir hot water, 4 tablespoons of margarine and contents vegetable/seasoning packet in bowl until mixture is melted. Add stuffing and egg until moistened. Spoon stuffing onto chicken; wrap chicken around stuffing. Place seam side down. Grease shallow dish. Brush with melted margarine. Place remaining stuffing in center. Heat gravy. Pour over chicken. Cover at 400° for 30 to 35 minutes.
Mix all ingredients together and pour into a baking dish. Bake at 350° for 30 minutes.
Brown sausage; drain. Add vegetables, continue cooking 5 minutes; drain. Set aside to cool 10 minutes. Stir together sausage mixture, Velveeta cheese and bread cubes; place in greased 8-inch square baking dish. Beat milk and eggs. Pour over sausage mixture. Cover; refrigerate several hours. Preheat oven to 350°. Remove cover. Bake 50 to 55 minutes or until golden brown. Let stand 10 minutes before serving. Garnish as desired. Yields 6 servings. (Prep time: 20 minutes plus chilling. Cooking time: 1 hour.)
Bring to boil the Coca-Cola, cocoa, cooking oil and margarine. Mix sugar, flour, eggs, buttermilk and soda. Add boiled mixture and marshmallows. Bake in 13 x 9-inch pan for 30 minutes at 300°.
Mix all ingredients. Pour into a 2 1/2 or 3-quart casserole. Bake for 25 to 30 minutes at 350°. Serves 16. Freezes well, but do not cook prior to freezing.
Mix yeast in 3/4 cup warm water until dissolved. Add milk. Add dry ingredients. Knead on floured board and place in greased pans. Bake at 375° to 400° for 15 minutes. Uncooked dough will store in refrigerator for up to 2 weeks.
Make package of stuffing mix. Slice thick pork chops 3/4 of the way open. Stuff stuffing mix in pork chops. Place in oven-safe pan. Put the rest of the stuffing mix around the pork chops.
In hot oil, brown onion and ground beef. Add remaining ingredients. Simmer 30 minutes, stirring occasionally.
Steam broccoli in steamer or microwave until crisp. Place broccoli in lightly greased 9-inch pie plate. Sprinkle with onions, peppers and cheese. Combine remaining ingredients in blender and mix until smooth. Pour over broccoli mixture. Bake at 375° for 25 to 30 minutes or until set.
This can be half frozen (not Sprite; keep it out until ready to serve). Makes slush for hot weather.
Sift flour, salt, soda, sugar and baking powder together. Cut in shortening until mixture resembles coarse crumbs. Dissolve yeast in water and add to buttermilk. Add buttermilk to flour all at once. Stir dough until it follows fork around bowl. Then put on floured surface and knead for 30 seconds. Roll out 1-inch thick. Cut out biscuits. Bake at 425° for 10 minutes. Dough may be refrigerated for 4 to 5 days.
Mix all ingredients together well and bake at 350° for 30 to 35 minutes.
Beat the butter at medium speed until creamy. Gradually add sugars, beating well. Add eggs and beat well. Combine flour, soda and salt. Gradually add to butter mixture, mixing after each addition. Divide dough into thirds and shape each portion into a ball (dough will be stiff). Cover and chill about 1 hour. Remove 1 portion of dough from refrigerator at a time. Roll to a 12 x 10-inch rectangle on a lightly floured surface. Spread with 1/3 of the date filling, leaving a 1/2-inch margin on all sides. Starting at the long side, roll dough jelly roll fashion. Pinch seams to seal. Wrap in wax paper and freeze. Repeat procedure with remaining dough. Unwrap each roll and cut into 1/2-inch slices. Place 1-inch apart on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool on wire rack. Yields 8 dozen.
Preheat oven to 400°. Prick bottom of pie shell and bake for 8 minutes. Toss cheese with flour and sprinkle in pie shell. Sprinkle ham on top of it. Mix eggs, milk, onion, bell pepper and seasonings; pour into pie shell. Bake 55 minutes or until set at 325°.
Cream shortening, sugar and beaten eggs together. Mix all dry ingredients, then add milk. Roll out and cut out doughnuts. Deep fry in hot grease.
Cream margarine, sugar, eggs and vanilla until fluffy. Blend in flour. Stir in chips and nuts. Pour into unbaked pie shell. Bake below oven center at 325° for 50 or 55 minutes.
In 1-quart saucepan over medium-high heat, heat to boiling 1/2 cup water, raisins, jelly, orange peel, salt and allspice. In cup, stir cornstarch with orange juice until blended; stir into raisin mixture and cook, stirring constantly, until thickened and clear. Serve hot on baked ham, baked or broiled poultry or roast pork. Makes about 1 1/2 cups.
Blend all ingredients. Place in baking dish. Sprinkle with slivered almonds. Heat at 350° until bubbly. Serve with assorted crackers.
Dissolve gelatin in liquid. Mix with mayonnaise. Add to finely chopped vegetables. This is especially good in the spring or summer.
Beat egg whites until stiff (set aside.). Cook sugar, water, salt and corn syrup mixture until it spins a thread; quickly start beating egg whites again and pour in sugar mixture. Beat for a few minutes. Add flavor last.
Dump on the sauce onto the dough and spread it with a big, flat spoon. Sprinkle on the cheese. Add all other ingredients. Bake pizza at 500° for 10 minutes. Take out of oven and let cool for 4 minutes. Cut it with a pizza cutter and put on a plate and eat it!
Prepare and chop nuts. Cut up fruit and mix with enough flour to keep it from sticking together. Cream butter, add sugar and beat well. Add eggs, 1 at a time, beat well after adding each egg. Add flour and orange juice alternately. Add coconut, fruit and nuts. Bake in large greased tubed pan at 250° to 275° for 2 1/2 to 3 hours.
Cook spinach. Saute onions and mushrooms in oleo. Add drained spinach. Remove from heat and add cheeses. Slice bread into two halves. Spread with mixture and wrap loosely in foil. Bake 30 minutes at 350°. Can be frozen and reheated.
Wrap precooked ham in foil and place in crock-pot. Add potatoes that have been washed and wrapped in foil. Cook on high for 4 to 5 hours or slow 6 to 7 hours.
Combine the first 2 ingredients. When they are well mixed, shape with your hands into form of Christmas tree. Cut olives crosswise; stick into tree all over. Cover tree with chopped dry or fresh parsley; cut a star pattern of cardboard. Cut slice of Cheddar about 1/4-inch thick. Lay star pattern on cheese; carefully slice around pattern. Insert toothpick (carefully) into base of star; set into tree top. Serve with crackers.
Chop broccoli; steam until tender. Combine broccoli, onion and chicken broth in saucepan. Bring to boil, reduce heat, simmer for 10 minutes. Melt butter in saucepan. Add flour, salt and pepper; stir until smooth. Stir in half and half. Combine sauce and broccoli; cook over medium heat until soup bubbles. Serve hot or cold. Serves 6 to 8.
Brown ground beef and onion together; drain. Cook macaroni until tender; drain. Mix ground beef with soups. Add corn and macaroni. Spread in a 9 x 13-inch pan. Lay Velveeta slices or cheese slices on top. Place in oven at 350°. Cook until cheese has melted and started to brown.
Cream together the sugar, shortening and eggs. Mix together the bran flakes and boiling water. Let cool in buttermilk. Mix together. Add All-Bran, flour, baking soda and salt. Bake in muffin tins at 375°. Batter will keep in refrigerator. Use as needed.
Brown pork chops in Wesson oil. Spread in deep casserole dish; add rice over pork chops, then tomatoes over rice. Sprinkle with onion, parsley, salt and pepper. Pour water over entire mixture. Bake at 300° for 1 1/2 hours.
Grind vegetables. Sprinkle with salt and let stand overnight, covered, in refrigerator. Next day drain vegetables well.
Melt butter and add flour, salt, pepper, sugar and onion. Add sour cream. Cook slowly until thick. Add green beans. Put Swiss cheese on top. Sprinkle top with crumbs. Bake at 350° for 20 minutes.
Blend first 3 ingredients in blender until consistency of sour cream, then add rest of ingredients and blend until smooth.
Melt butter and add sharp cheese. Stir continually until melted. Add seasonings of salt, red pepper, dry mustard and Worcestershire. When cheese is melted and smooth, add onion, tomato soup and beaten eggs. Store in refrigerator.
Boil and debone chicken. Layer torn-up chicken pieces in 13 x 9 x 2-inch pan. Mix soups together and pour over chicken. Make stuffing as usual and layer on top of soup. Bake at 425° for 20 minutes. Serve over rice or eat as is.
Start heating oven to 350°. Place all ingredients in a bowl; stir until blended. Turn into a greased 8 x 8 x 2-inch pan. Bake 30 minutes. Cut into 2-inch squares while warm. Makes 16. One brownie equals 95 calories.
Spread caramel dessert topping on bottom of crust. Pour milk in a large bowl with pudding mix. Beat for 2 minutes, then let stand for 5 minutes. Stir in Cool Whip and chopped toffee bars, then spoon into crust. Freeze for 4 hours. Let stand at room temperature for 15 minutes before serving. Store leftover pie in freeze. Makes 8 servings.
Cook and drain macaroni. Grease 2-quart casserole. Mix 2 tablespoons butter and bread crumbs. In medium saucepan, melt 2 teaspoons butter and onion. Stir in flour, salt, mustard and pepper until blended. Slowly stir in milk. Cook until smooth and slightly thickened. Remove from heat. Add cheese and stir until melted.
Saute onion in margarine. Fold corn into eggs; add Jiffy mix. Add chilies and green pepper. Spread in 9 x 13-inch baking dish. Spread Cheddar cheese and sour cream on top. Bake at 375° for 45 minutes.
In heavy skillet over medium heat, brown sausages well. Cut each link in thirds and place in 2 1/2-quart casserole. Drain fat from skillet reserving 2 tablespoons. Brown beef, then turn into casserole. Cook onion and garlic in remaining 1 tablespoon fat until tender. Add green peppers and cook 1 minute longer, stirring. Turn into casserole. Add potatoes and beans. Sprinkle with seasonings and mix lightly. Add bouillon; cover and bake in 350° oven 1 hour and 15 minutes or until beef and potatoes are tender. Serves 4 to 6.
Cook the cabbage until tender. Layer the cabbage, cheese and crumbs in a 2-quart casserole. Pour the milk over all and top with the remaining crumbs. Bake at 350° for 30 to 40 minutes.
Mix meat, tomato sauce, eggs, bread (crumbled fine), onion and bell pepper (chopped), chili powder and salt and pepper as desired. Put in 9 x 13-inch pan. Shape into loaf, leaving room on each side for grease to cook out. Cook at 350° for 1 hour. Drain all grease off or use paper towels to absorb it. Serves 6.
Blend softened butter with shortening and white sugar until smooth. Add and blend brown sugar. Add and blend salt, eggs and vanilla. Mix soda in water. Add to mix. Add flour and mix well. Stir in chocolate chips. Drop on prepared cookie sheet with two spoons. Bake 10 to 15 minutes at 350°.
In a covered, microwave-safe dish, melt 1 stick margarine. Add brown sugar and the white syrup and microwave for 4 minutes on High. Add 1/2 teaspoon soda and stir well. Pour over popped popcorn. Cut just enough off the top of a brown paper bag to allow it to fit in the microwave oven. Spray the bag with Pam. Place the popcorn in the bag and microwave for 1 minute. Remove from the oven and shake thoroughly. Return to microwave for 1 minute more, then remove it and shake again. Return to microwave for 1 more minute, then remove, shake and pour into bowl. Be sure the bag is closed during each microwaving period.
Mix flour, salt, margarine and egg into a soft dough. Divide into two balls. Roll out thin using lots of flour. Let dry for 1 to 2 hours. Cut into 2-inch squares. Drop into chicken broth. Cook, uncovered, for 10 minutes, then 10 to 15 minutes with lid on.
Day 1: Place meat in a large Dutch oven. Brush with liquid smoke. Generously sprinkle with all seasonings. Fork it in. Add splashes or Worcestershire. Cover with foil and refrigerate overnight.
Cut beef in cubes. Brown in small amount of oil (use heavy ovenproof skillet, such as iron). Add onions. Mix flour, salt, pepper and cloves and put over browned beef. Add vinegar, catsup and boiling water to mixture. Stir and put on low heat for a few minutes. Cover with lid and bake at 300° to 325° until tender.
Cook and stir meat and garlic in large skillet until meat is brown. Drain off fat. Stir in tomato sauce, salt, pepper and oregano leaves. Cover and simmer for 20 minutes.
Peel and core apples; slice into a pie pan until heaping. Cover with sugar. Mix the flour, brown sugar and butter until like corn meal. Dump over the apples and sugar. Bake at 350° until the top mixture has made into a light crust. Makes 8 servings. Serve with whipped topping or ice cream.
Season potatoes with salt and pepper. Lay potatoes on bottom crust until covered. Sprinkle with bacon and parsley. Lay slices of egg and drop 2 tablespoons of margarine. Start over with layer of potatoes and filling until pie shell is full. Cover and bake at 350° for 1 hour.
On a large serving platter, alternate tomatoes and Mozzarella slices. In a jar with a tight-fitting lid, combine the oil, salt and pepper; shake well. Drizzle over tomatoes and Mozzarella. Sprinkle with basil. Yield: 6 to 8 servings.
Brown hot dogs in frypan sprayed with Pam. Cut into 1/2-inch pieces. Add beans, sauce, mustard, beer and chili. Heat through. Top with cheese. Serve with chips.
Mix and pour into well-greased 9 x 13-inch pan. Refrigerate 12 hours or overnight. Bake 40 minutes at 350°. Serve hot.
Mix dry gelatin, cottage cheese, pineapple and thawed frozen whipped topping. Refrigerate.
Brown ground beef. Drain. Melt margarine, saute onion for 1 minute. Stir in pepper, brown sugar, Worcestershire sauce, catsup, mustard and vinegar. Add drained ground beef. Simmer on medium heat for at least 15 minutes.
Soften yeast in 1/2 cup warm water. Blend shortening, sugar, salt and potatoes. Add well-beaten eggs. Add yeast mixture. Add flour and remaining water alternately. Knead until smooth and elastic; let rise until double in size, then punch down and cover with foil or plastic to keep crust from forming over top. Put in refrigerator until needed, then make into rolls and let them double in size before baking.
Julienne means to cut thin. So, cut the ham and Swiss cheese into thin strips. Use as much as you like. Remove core from head of lettuce and tear into bite sizes. Hard-cook two eggs and set aside. Slice tomato and dice onion. Mix together but be sure you have ham and Swiss cheese on top of salad. General Foods makes a garlic salad dressing that is out of this world. Prepare according to directions on package. Garnish with sliced hard-cooked egg slices. Dress with garlic salad dressing and enjoy life to the fullest.
Brush chicken with butter. Bake in a 350° oven until almost done. Roll in jam and coat with nuts. Bake 15 minutes longer. Serve hot.
Chop veggies; stir in creamy Italian dressing. Spoon over open-faced pita (with mustard if desired). Top with slice of Provolone cheese. Microwave until cheese melted.
Combine first 5 ingredients for sauce. Simmer hot dogs in sauce 15 minutes.
In large bowl, combine jello, 2 cups boiling water and strawberries; set aside until strawberries are thawed. Add pineapple with juice and bananas. Pour into 8-inch spring-form pan. Refrigerate until set. Spread top with sour cream. Refrigerate overnight.
Trim excess fat from meat. Combine flour, 1 teaspoon salt and 1/8 tsp. pepper; pound into meat. Cut in serving size pieces. Brown in hot shortening; drain off fat. Top with onion; stir in 1 cup water and remaining ingredients. Bring to boil; reduce heat. Simmer, covered, 1 hour. Remove bay leaf.
Add salt, 1 tablespoon peanut oil, cloves, peppercorns, cinnamon and rice to boiling water. Cook on low heat until tender. Remove spices.
Dissolve gelatin in water; add cranberry sauce and stir until blended. Chill until partially thickened. Add sliced bananas and pecans. Spoon into mold; chill until firm. Serve on greens. Makes 6 to 8 servings.
Mix first 5 ingredients reserving 1/4 c. potato chips for topping. Stir in peas. Sprinkle chips on tops. Sprinkle with paprika. Bake in greased one quart casserole at 350° for 30 minutes. Serves 4 to 6.
Sprinkle eggplant slices with a little salt. Set aside. In skillet, cook meat and onion until brown; drain fat. Stir in wine, water, parsley, tomato paste, 1 teaspoon salt and pepper. Simmer until liquid is nearly evaporated, about 4 minutes. Cool slightly. Stir in half the bread crumbs, half the cheese, eggs and cinnamon. Set aside.
Brown chicken in 2 tablespoons oil or margarine. Remove to 1 1/2 quart casserole. Melt remaining margarine in skillet and add flour. Add remaining ingredients. Cook till slightly thick, stirring constantly. Pour over chicken and bake, uncovered, at 325° for 50 minutes. Serve with mashed potatoes.