HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°. Steam spinach for 4 minutes; drain well. Set aside to cool. Flatten each chicken breast 1/4-inch. Place 1/4 of the steamed spinach on each chicken breast; spread out to cover the surface of each breast. Place 1/4 of the Feta cheese on top of the spinach; spread out also. Roll up the chicken breasts; secure with toothpicks. Use as many as you need to keep all of the spinach and cheese inside. (Warn your guests of the toothpicks when serving.) Place rolled chicken breasts in a covered baking dish. Add mushroom soup and fresh mushrooms, cover and bake at 325° for 1 hour.
Boil carrots until tender; drain. Mix remaining ingredients and pour over carrots. Let set in refrigerator overnight. Keeps well.
Brown meat. Drain and set aside. Stir mayonnaise, milk, eggs, cornstarch, cheese, onions and pepper into meat. Turn into 2 unbaked pie shells. Bake at 350° for 35 to 40 minutes or until golden brown. Serves 5 to 7.
Mix ingredients together and spread on cookie sheet. Top with shredded lettuce, chopped tomatoes, shredded cheese, onion and black olives.
Cook hamburger, drain off grease. In another skillet cook bell peppers, onions, and garlic (cook slowly) until done but not brown. Put in drained hamburger and add tomato sauce let simmer for 5 or 10 minutes. Cook noodles, drain well. Put noodles in large pan put hamburger mixture over them and stir well and put grated cheese on top. Bake in oven just long enough to melt cheese. Serve with garlic bread.
Cream sugar and butter; add flour. Whip egg yolks and add lemon, milk and whipped (stiff) egg whites. Put in unbaked crust. Bake at 400° for 15 minutes. Reduce oven to 350° and bake 30 minutes longer.
Cream together shortening and sugar. Add vanilla and egg; blend together well. Add alternately milk and dry ingredients. Drop by tablespoon onto ungreased cookie sheet. Bake 7 or 8 minutes in a 425° oven. Cool on rack.
Sift dry ingredients together; cut in shortening. Dissolve yeast in warm water and add with buttermilk to the flour and shortening mixture. Mix well.
Brown steak in butter, then remove. Add chopped onion and chopped pepper to skillet and saute. Return steak, tomatoes and beef bouillon cube. Simmer for 15 minutes. Mix dry ingredients with water and soy sauce. Add to steak and simmer for 15 minutes. Serve with rice.
In large saucepan, cook sugar, milk and salt until soft ball stage. Remove from heat. Add butter, peanut butter and vanilla. Beat until creamy. Pour into greased 9 x 13-inch pan.
Combine 1 cup flour with sugar and add Wesson oil. Heat until lukewarm. Dissolve yeast in 1 tablespoon lukewarm water. Add remaining flour and mix. Pinch out into rolls. Let set 1 hour and bake at 400°.
Combine butter and sugar in a large mixing bowl; cream until light and fluffy. Add eggs, sour cream, rum and almond extract, mixing well. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with mashed bananas, mixing well after each addition. Stir in pecans. Pour batter into 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until done. If loaf gets too brown, cover with foil. Remove from pan; cool. Sprinkle sugar.
Line 9 x 9 x 2-inch pan with foil, extending over edges; set aside. Microwave margarine on 100% power for 1 to 2 minutes or until melted. Stir in cocoa, sugar and milk. Cook, uncovered, on High for 2 to 2 1/2 minutes or until mixture comes to a boil, stirring once. Stir again. Cook for 1 minute more. Stir in powdered sugar and vanilla. Spread in pan.
Boil squash until tender and drain. Mix together sour cream and chicken soup. Simmer onion in margarine. Combine all ingredients and place in casserole. Cover with Pepperidge Farm crumbs. Cook at 350° until it bubbles.
Pocket pork chops; stuff with Provolone cheese, and seal with toothpicks. Mix eggs and milk. Dip pork chops in the liquid, then dip in mixture of bread crumbs, basil and garlic until coated. Place on baking rack. Bake at 350° for 45 minutes.
Combine flour, sugar, cornstarch and salt in saucepan. Gradually add milk and blend well. Cook, stirring constantly, until thick. Blend 1/2 cup of hot mixture into egg yolks and add to hot mixture in saucepan. Cook one minute, stirring constantly. Blend in butter, vanilla and coconut. Cover and cool to lukewarm, stirring occasionally. Pour into baked pastry shell. Top with meringue.
Pour boiling water over washed rice. Cover and let stand 15 minutes; drain. Place wild rice in 2-quart casserole. Add soup, mushrooms with liquid, water, seasonings and paprika. Mix gently and let stand for a few minutes.
Combine dry ingredients; set aside. Cream together butter and shortening, then add cream cheese and sugar; beat until fluffy. Add egg and vanilla; beat well. Gradually beat in flour mixture. Divide dough in half. Cover and chill 1 to 2 hours. On lightly floured surface, roll dough 1/8-inch thick. Cut with cookie cutters. Place on ungreased baking sheet. Bake at 375° for 7 to 9 minutes. Cool on wire rack.
Brown hamburger. Place in 13 x 9-inch greased pan. Top with a layer of thinly sliced onion and potatoes. Mix soup and milk; pour over meat, potato and onion mixture. Mix tomato sauce with sugar, oregano and salt and pepper. Pour over soup mixture. Dot with margarine. Cover with foil and bake at 375° for 45 minutes. Uncover and top with Mozzarella and Parmesan. Bake an additional 15 minutes.
Cook chicken in seasoned water (enough for 1 1/2 quarts broth). Cool in broth, debone and cut in large pieces. Strain and save broth. Chop peppers and onions. Saute in oleo; add mushrooms, then Ro-Tel, cheese, Worcestershire, dry mustard, salt and pepper to taste. Cook vermicelli in chicken stock, strain and carefully combine all ingredients. Add water chestnuts. Fills 2 large casseroles. Serves 12 to 14. Freezes well. Cook when thawed at 350° for 30 to 45 minutes or until bubbly.
Combine in a small saucepan sugar, water and butter. Boil and remove from heat. Put 6 ounces of chocolate in saucepan. Add vanilla. Add eggs, one at a time. Blend in flour, baking soda and salt. Add nuts and rest of chocolate. Bake at 325° for 30 to 35 minutes in a 9-inch square pan.
Preheat oven to 375°. Cook carrots, covered in 1/2-inch boiling water, for 8 minutes. Drain. Turn carrots into a 1-quart baking dish. Stir in raisins, Imperial, honey, lemon juice and ginger. Bake, uncovered, for 35 minutes, stirring occasionally. Spoon into serving bowl. Sprinkle with almonds. Serves 4.
Cover Gouda on top and sides with mustard. Place Gouda on flat crescent rolls (seal perforations using 4 crescents). Pull up corners and side of crescent and seal on top securely by twisting the dough. Bake at 350° for 15 minutes or until golden brown. Serve right away.
Take 1 cup of cornmeal and 1 cup of flour. Then mix it up with milk. Put cooking oil in the pan. Pour the mix in the pan and you cook it until it gets good and brown on the other side and then you turn it over. You turn it with a spatula. Then you eat it. What makes it really good is to eat it with butter.
Thaw fish. Bring to boil enough water to cover fish; add 1 teaspoon salt per quart of water used. Put fish in water and bring to a boil. Remove from burner and let set until ready to eat. Serve with drawn butter. Tastes like lobster.
Thoroughly combine all ingredients in large mixing bowl. Mix with hands; will be very sticky. Shape into 1-inch balls and place on ungreased cookie sheet. Bake at 400° for 15 to 20 minutes.
Cream margarine, cooking oil and sugar. Add eggs, vanilla, sour cream and zucchini; mix well. Sift dry ingredients together; add to sugar-egg mixture. Mix thoroughly. Pour into greased 8 x 11-inch pan. Bake in 325° oven for 45 minutes or until cake tests done.
Brown beef and drain off grease. Add rice, salt, pepper, frozen vegetables and water. Sprinkle dry soup over all; mix everything together. Simmer 1/2 hour.
Brown sausage, onions and celery. Add dry mustard, brown sugar, tomato paste and soup. Simmer about 1/2 hour. Add all beans (do not drain). Mix and bake 1 hour at 350° in large, covered pan or casserole dish.
Preheat the oven to 400 degrees. Spread the tomatoes in a shallow baking dish with the garlic. Add seasoning to taste and bake for about 35 minutes. Heat the oil in a large saucepan. Add the leek and carrot and season lightly with salt and pepper. Cook over low heat for 10 minutes, stirring occasionally, until softened. Stir in the stock and tomatoes. Bring to a boil, then lower the heat, cover and simmer 20 minutes. Add the blue cheese, cream and basil. Transfer to a food processor or blender and process until smooth, working in batches if necessary. Reheat the soup, but do not boil. Ladle into bowls and garnish with the crumbled bacon and basil.
Preheat oven to 425°. Heat 2 (9-inch) cast-iron skillets or heavy cake pans. (You need sturdy pans that can hold and conduct heat.) Mix the flour, sugar and salt. Add milk and eggs, blending only until well combined, scraping down the sides of the bowl with a spatula. Take the pans from the oven. In each, put 2 tablespoons butter; swirl to coat with butter as it melts.
In a mixing bowl, cream the oleo and sugar. Add eggs and vanilla. Beat until fluffy. Combine flour, baking powder, salt and cocoa. Add to creamed mixture. Stir in nuts, if desired. Spread in greased jelly roll pan. Bake at 350° for 15 to 18 minutes. Sprinkle marshmallows evenly over cake. Return to oven 2 to 3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool!
Add oil to bottom of pizza pan. Brush olive oil on pizza crust, then add toasted sesame seed and garlic powder; sprinkle on crust. Just put the sesame seed around the outside of the pizza dough. Add sauce to top of pizza crust and add Mozzarella cheese (part skim) on top of sauce. Bake in oven just until the pizza dough is baked, about 10 to 15 minutes at 400°.
Soak poppy seed in milk. Cream the shortening and sugar. Add eggs.	Add poppy seed mixture to buttermilk, then add soda, salt and flavorings to buttermilk mixture. Add flour and milk-buttermilk mixture alternately to shortening mixture. Bake in a greased and floured tube pan or Bundt pan for 1 1/2 hours at	350°. Cool in the pan for 10 minutes. Turn out and top with glaze, if desired.
Break lettuce up into glass bowl. Top with water chestnuts, then peas, then green onions. Crumble bacon onto top. Then boiled eggs. Top with Ranch Style dressing. Refrigerate 24 hours.
Combine meat and flour in a plastic bag. Toss to coat evenly. In a 6 quart pot, brown meat in oil. Add salt and pepper to taste, if desired. Add remaining ingredients except mustard. Bring to a boil. Reduce heat. Cover and simmer about 1 hour or until beef is tender. Stir occasionally. Blend in mustard. If too thin, add a little Wondra flour to thicken. Serve over rice.
Mix flour and salt. Sprinkle with water and mix carefully. Work in enough additional water with hands to make mixture of clay consistency. Can add food coloring. Mold into shapes.
Preheat oven to 350°. Combine dry cake mix and spices in bowl. Cut in butter until crumbly. Stir in nuts. Set aside.
Mix all ingredients well. Pour into 10-inch buttered baking dish. Top with topping and bake at 350° for 30 minutes.
Spread meat across bottom and up sides of a 10-inch pie pan. Mix remaining ingredients, except soup and cheese. Fill meat shell with mixture and spread soup over all. Bake 45 minutes. cut cheese in strips. Arrange on top and return to oven 5 or 6 minutes, until cheese is melted. Garnish with a few slices of olives. Slice and serve. Yield: 6 servings.
Mix carrots, oil, eggs and sugar; add dry ingredients (sifted together). Blend in vanilla and nuts. Bake in greased, floured 9 X 13 pan for 40 minutes at 325°. (2 loaf pans for 30 minutes)
Grease bottom of 9 x 9 x 13 inch pan. Pour in cherry pie filling and pour in pineapple. Sprinkle cake mix on filling. Top with nuts. Pour melted margarine on top. Bake at 350° for 45 minutes.
Mix all ingredients. In separate bowl, beat egg whites from the 4 eggs. Fold into mixture. Pour into 2 pie crusts and bake in oven at 300° for about 1 hour.
Make a dough from flour and water. Add sugar, honey, cinnamon and raisins. Bake for 1 hour. Spread icing on top. Eat while hot. Delicious!
Clean and cut up chicken; boil in water until done. Cool and bone chicken and cut into small bite-sized pieces. Place chicken in bottom of casserole dish. Thin the soup with 1/2 can of chicken broth. Pour sauce over chicken. Make up the stuffing mix according to directions, except use chicken broth instead of water and butter. Put stuffing on top of casserole. Bake at 350° for 30 minutes.
In top of double boiler, blend cream, sugar and egg yolks. Cook over simmering water, stirring until sugar is dissolved and sauce coats a metal spoon (about 15 minutes). Remove from heat and let cool. Split a vanilla bean lengthwise with a sharp knife and scrape out black suds, adding them to the butter. Beat butter until fluffy adding salt, then the cheese and sour cream, blending thoroughly. While mixing slowly add the cooled sauce. Line a 2 to 2 1/2 quart paskha mold or clay flowerpot (with drain base) with cheesecloth. Spoon cheese into cloth; fold cloth over top of cheese. Place mold in a larger pan, elevating it so it can drain. Refrigerate 12 to 24 hours. Remove from mold. Cover and keep cold until ready to serve. Freeze to store.
Mix first 4 ingredients. Spread 2/3 evenly in 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes and cool. Beat egg whites and lemon juice with electric mixer until stiff. Fold in strawberries and Cool Whip. Pour over crust. Top with remaining 1/3 crumb mixture. Freeze. Serve in squares. Keeps well in airtight container in freezer up to 1 month.
Mix sugar and chocolate together. Add milk. Cook for about 10 minutes. Add vanilla, marshmallows and nuts. Pour in buttered dish.
Cream sugar, oleo and eggs together. Add pumpkin and water; mix well. In another bowl, add all dry ingredients; stir and mix well. Add to 1st mixture. Add dates, nuts and raisins and mix real well. Put into 2 loaf pans. Bake at 250° for 1 hour and 15 minutes.
In a large bowl break up lettuce into bite-size pieces. Put layer of pepper, celery and onion on top of lettuce. Spread uncooked peas on top of these vegetables. Carefully spread salad dressing on top. Sprinkle cheese and bacon bits on top. Seal with Saran and let set overnight.
Fix rice per package instructions. Fix broccoli per package instructions. Mix together in casserole dish. In separate dish, add soup, Cheez Whiz and butter; microwave until melted. Pour over rice and broccoli. Bake in 350° oven for 30 minutes.
Mix ingredients together. Bake in 9 x 13-inch greased and floured pan at 350° for 40 minutes. Cake gets very brown.
Heat oven to 350° (325° for glass). Microwave chocolate and margarine in large bowl on High for 2 minutes or until melted. Stir until chocolate is completely melted. Stir sugar into chocolate until well blended. Mix in eggs and vanilla. Stir in flour and walnuts until well blended. Spread in greased 13 x 9-inch baking dish. Bake 30 to 35 minutes. Do not overbake. Cool in pan. Cut into squares.
Drain pineapple. Combine sugar, flour and pineapple juice. Add cheese and tidbits. Mix well. Spoon into a greased 1-quart casserole dish. Combine melted butter and Ritz cracker crumbs. Sprinkle over top. Bake at 350° for 20 to 30 minutes.
Combine the milk and flour in a saucepan. Cook until thick. Cover and refrigerate. In a medium mixing bowl, beat oleo, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake.
Mash potatoes, cream cheese, sour cream and butter together. Salt and pepper to taste. Pour into greased large casserole dish. Cover with grated cheese, bacon, chives and paprika. Bake at 350° for 25 minutes.
Heat corn and cream cheese on stove. When cream cheese is melted add all other ingredients.	Put in casserole dish. Bake at 350° for 20 minutes.
Melt chocolate and butter over double boiler. Add remaining ingredients and stir until velvety.
Preheat oven to 350°. Grease an 11 1/2 x 7 1/2 x 1 1/2-inch baking dish or spray with Pam or whatever. Cook broccoli and drain. Arrange broccoli in baking dish (I nuke my broccoli just to thaw it out). Place cooked chicken on top of broccoli. Combine soup, lemon juice, mayonnaise and curry powder. Pour this mixture over the chicken and broccoli. Sprinkle with the shredded cheese. Combine bread crumbs with butter or margarine and garlic powder. Sprinkle over all. Bake at 350° for 1 hour or until bubbling and crumbs are brown. Enjoy!!!!
Sprinkle breasts with salt and pepper. Heat corn oil in frypan over medium heat. Place chicken in pan, skin side down; saute until golden brown. In a bowl, mix together orange juice, soy sauce and flour until smooth. Stir in pineapple, onion salt, Accent, mustard, vinegar and garlic powder. Place browned chicken in large, shallow baking dish; pour sauce over chicken. Cover; bake in a 350° oven for 1 hour, basting occasionally. Add orange segments and green pepper; continue baking 5 minutes, or until chicken is done. Serve sauce over rice. Makes 6 servings.
Place egg whites and salt in bowl of electric mixer. Beat on medium speed until egg whites are white, opaque and just beginning to hold their shape. Add vinegar. Increase speed to medium high and slowly add sugar, 1 tbsp. at a time, until all sugar is added and meringue is stiff. Beat in cornstarch. Line baking sheet with parchment paper and draw 10 inch circle on paper. Invert paper. Spread meringue in circle on prepared pan and using back of spoon, make meringue disk concave in center spreading from center to sides. Bake meringue shell at 350° for 5 minutes. Lower heat to 250° and continue baking 1 hour or until meringue is firm, crisp on outside and still slightly moist within. Cool on pan on rack. When completely cooled, slide spatula or knife between meringue shell and paper to loosen. If prepared in advance, wrap meringue with plastic wrap and store at room temperature.
Saute first 4 ingredients. Mix remaining ingredients in bowl and stir well. Add sauteed mixture. Pour into baking dish and bake at 350° until bubbly. Top with a cracker crust, if desired.
Line baking sheet with waxed paper. Microwave morsels in medium, microwave-safe bowl on Medium-High for 1 minute; stir. Microwave at additional 10 to 20 second intervals, stirring until smooth. Place peppermint candies in heavy-duty plastic bag. Crush candies using rolling pin. While holding strainer over melted morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture. Spread mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces; press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.
Cream together	butter (or other shortening) and sugar. Add egg. Measure and sift flour and spices. Combine molasses and hot water. To	first mixture, add dry ingredients alternately with liquid. Beat after each addition until smooth. Bake in paper lined cupcake pan in a 350° oven until done.
Mix good and cover tight. Bake at 275° for 5 hours; don't peek. Sometimes I put 1 small can of peas and 1 can of green beans.
Combine pudding and pineapple; add Cool Whip, marshmallows, nuts and coconut. Blend together and chill before serving.
Place in long Pyrex dish in this order. Place in refrigerator. Garnish with bacon bits.
Heat olive oil in a large skillet. Add onion and garlic and saute over medium heat until onion is translucent; do not allow to brown. Stir in tomatoes, zucchini, yellow squash, cilantro, marjoram, thyme, oregano and salt and pepper to taste. Reduce heat to low and simmer vegetables 10 to 15 minutes or until the vegetables are crisp-tender. Place corn tortillas in plastic wrap and microwave 2 minutes or until heated through. One by one, roll the tortillas around some of the squash mixture and place, seam side down, in an ovenproof casserole that has been lightly coated with a nonstick vegetable cooking spray. Pour the Sour Cream Sauce over the rolled tortillas, then the Chili Con Queso. Sprinkle lightly with grated cheese and heat in a 250° oven for 10 to 15 minutes or just until enchiladas are warmed through and cheese is melted. Makes 4 servings.
Mix. Press all ingredients in a 9 x 13-inch pan and bake in a 350° oven for 12 minutes.
Mix flour and sugar. Add egg and raw rhubarb. Coat well. Put mixture in pastry lined 9-inch pie plate. Cover with crust. Bake at 425° for 10 minutes and reduce heat to 350° and bake for 35 minutes or until done.
Cook rice and set aside. Brown ground beef, onion, salt and pepper. Combine ground beef, rice and 1/2 of sauerkraut. Roll mixture in cabbage leaves that have been dropped into boiling water for 1 minute and drained. Cover with tomatoes, tomato paste and remainder of sauerkraut. Cook on medium heat until cabbage is done.
Prepare pudding per directions on box; chill. Brown tart crusts as directed. Fill cooled tart crusts with chilled pudding. Refrigerate until ready to eat. May use vanilla or chocolate pudding.
Boil water, sugar and gelatine 5 minutes. Put cranberries in mixture; bring to boil and boil 5 minutes.
Heat oven to 350°. Remove stems from mushrooms. Finely chop stems. Cook and stir mushroom stems, onions and garlic in 1/4 cup margarine over medium heat, about 5 minutes, until tender. Remove from heat. Stir in remaining ingredients, except 1 tablespoon margarine.
Brown meat in heavy skillet. Break up with spoon or fork as it cooks. Add onion and green pepper. Cook until soft. Add tomatoes, salt, cloves, chili powder and paprika. Cover; simmer 2 hours. Add hot water to keep from thickening (if necessary). Add beans; heat thoroughly for 10 minutes. Cover; refrigerate. Heat before serving.
Mix all ingredients lightly. Pat into loaf pan. Spread some butter or oleo over top, then a strip of ketchup. Bake at 350° for 1 hour.
Peel and slice apples. Sprinkle lemon juice on apples and place in buttered casserole. Mix cinnamon, nutmeg, salt and sugar; sprinkle mixture over apples. Combine flour, butter and brown sugar. Mix thoroughly. Add crushed corn flakes and mix well. Sprinkle this mixture over the apples. Bake in preheated oven at 350° for 30 minutes or until apples are tender. Serves 6 to 8.
To 2/3 cup sifted flour (Robin Hood or Gold Medal), add a dash of salt. Add salad oil with water in the oil. Add to dry ingredients all at once. Mix with a fork. Shape into 2 balls of dough with your hands. Roll between 2 pieces of waxed paper. Makes 2 (9-inch) pie crusts.
Sift together flour, soda, cinnamon and salt. Mix together oil and sugar. Add half the sifted dry ingredients and mix well. Beat in carrots, pineapple, vanilla and nuts. Add remaining sifted dry ingredients and beat until well blended.
Beat eggs and sugar until light and fluffy. Add milk, flour, butter, blackberry jam, cinnamon, all spice, and cloves. Mix until well blended. Bake in 6 or 7 thin layers at 350°. Let cool. Add frosting. Mix 1 box of Confectioner's sugar and milk until smooth. Then spread over each layer of the cake.
Begin this soup in the morning, it should simmer all day. Simmer lentils, water and salt in a covered soup pot for 3 to 4 hours. If you want to include meat, add it at the same time. Steam or saute in butter the garlic, onion, celery and carrots. Add to the lentils after they've simmered 3 to 4 hours. Continue to simmer (low heat!). Add to the soup about 30 minutes before serving: black pepper, tomatoes, red wine, lemon juice, molasses or brown sugar and wine vinegar. Sprinkle extra vinegar and freshly chopped scallions onto each serving. Makes 4 to 6 servings. (I make 4 times this amount for the Oasis.)
My pioneer aunt gave this recipe to a young lady in the early days. This lady told me the recipe as she remembered it.
Mix well with fork or wire whisk. Store in refrigerator for at least 30 minutes before serving. Serve with raw vegetables.
In a nonreactive large fry pan, heat olive oil over medium heat. Add garlic and hot pepper flakes and cook about 30 seconds, or until fragrant. Stir shrimp into pan and cook 1 to 2 minutes to coat with oil.