HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. In a bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 Parmesan. In a small bowl, with mixer at medium, beat cream cheese until fluffy. Reduce speed to low, gradually add milk, mixing until just well blended. Spoon spinach mixture into shallow 1 1/2 qt. casserole 8x8. Pour cream cheese mixture evenly over spinach mixture. Sprinkle with 1/3 c. Parmesan. Bake for 25-30 minutes until bubbly.
Scrub potatoes and prick with fork. Bake for 40 to 45 minutes at 425° or microwave on High power. Cut potato in half and scoop out inside, leaving 1/2-inch thickness of potato. Save potato insides for other use, if desired. Combine cooking oil, chili powder and hot sauce to taste, if desired. Brush inside of potatoes with mixture and cut potatoes in half again lengthwise. Space potatoes on baking sheet and sprinkle with bacon, tomato and onion. Top with Cheddar cheese. Bake at 450° for 10 to 12 minutes, until cheese is melted and potato quarters are heated. Serve warm with sour cream. Mozzarella and Cheddar cheese may be used as topping instead of veggies, if desired. Heat 5 minutes.
Line two 1-quart casserole dishes with plastic wrap. In large bowl, stir soup until smooth. Stir in Vegetable Base and succotash until blended. Add potato nuggets; toss to coat. Divide mixture among lined casseroles. Fold plastic wrap over mixture; seal tightly. Cover with lid and freeze until firm. Pop frozen potato mixture out of dish. Overwrap with foil; seal with freezer tape. Return to freezer. To heat one frozen casserole, peel off all wrapping. Place potato mixture in 1-quart casserole dish. Cover with lid; microwave on High 5 minutes. Rotate casserole. Reduce power to 50%. Microwave 15 minutes or until hot, stirring gently once during heating.
Combine raisins, water and soda. Bring to a boil. When mixture begins to foam, remove from heat and cool. Beat together eggs, sugar, salt and vanilla. Add the raisin mixture alternately with flour to the egg mixture. Pour batter into 4 well-greased and floured cans. Bake a little over an hour at 350°. Makes 4 servings.
In medium saucepan, cook franks in boiling water for two minutes. Drain and place in dish. In small saucepan, combine chili sauce, sweet pickle relish, water, mustard and celery seed. Cook over medium heat, stirring constantly, until hot and well blended. Pour over franks. Keep warm and serve on toothpicks.
Fry sausage first. Scramble eggs. Boil dirty rice. When sausage and eggs are done, mix together in rice mixture, then add diced celery and diced olives.
Put all ingredients in blender. Whip until fluffy. Pour in glasses; sprinkle with nutmeg.
Mix apples and sugar together. Add walnuts, salad oil, eggs and vanilla. Sift together cinnamon, soda, flour and salt; add to mixture. Bake at 350° until sides of cake leave the pan. Top with Cool Whip when serving.
Cut bread into squares and place in bottom of greased 9 x 13-inch pan. Layer sausage, then cheese over bread crumbs. Mix remaining ingredients and pour over layers in dish. Cover and refrigerate overnight. Bake at 350° for 40 minutes or until set.
Cream Crisco and sugar. Add eggs and cream again. Sift flour and soda; add alternately with milk, blend in mashed bananas and nuts. Use 6 bananas, if they are small. Bake at 350° for 45 to 50 minutes.
Brown hamburger, onion and garlic. Drain grease. In a large pan, combine hamburger mix, tomato sauce and paste. Add water. Add rest of the ingredients and simmer on low heat for 1 to 1 1/2 hours.
Combine corn, sour cream, eggs and salad oil. Beat well. Combine corn meal and baking powder. Add to corn mixture. Pour into greased 10-inch iron skillet. Bake at 400° for 30 minutes.
Preheat oven to 350°. Grease a 9 x 5-inch loaf pan. Spread hazelnuts onto baking sheet and place in preheating oven until lightly toasted and fragrant (about 5 to 8 minutes). Remove from oven and immediately rub hazelnuts in a clean, dry tea towel to remove skins. Finely chop 3/4 of nuts and coarsely chop remaining nuts.
Sift flour once; measure. Add baking soda, salt and spices. Sift together 3 times. Work butter with spoon until creamy. Add sugar gradually and cream together until light and fluffy. Add egg. Beat well. Add flour alternately with combined milk and molasses, a small amount at a time, beating until smooth after each addition. Add raisins and nuts. Drop by teaspoonfuls onto ungreased baking sheet. Bake in hot oven (400°) for 10 to 12 minutes. Makes 3 dozen Rocks.
Brown beef and onion, then add peppers. Drain. Stir in tomato sauce, chili powder and garlic salt. Simmer while dividing biscuits. Divide 5 biscuits to line an 8 or 9-inch pan. Combine 1 cup cheese, sour cream and egg. Mix well with meat. Spoon over dough and place remaining biscuits on top. Sprinkle with cheese. Bake at 375° for 25 to 35 minutes until biscuits are brown on top.
Saute in oil separately until done the onion, eggplant and hamburger. Drain; set aside. Salt to taste. Make a sauce with 3 tablespoons oil and the flour. Cook over low heat. Add the stock and milk; cook until thickened. Add a little to the egg yolks, then put the egg yolks in sauce. On a buttered casserole dish, layer eggplant, meat, cheese, sauce and nutmeg. Repeat layers. Beat egg whites; smear on top. Sprinkle a little cheese and nutmeg. Bake at 350° for 30 minutes, until bubbly.
Saute green pepper in margarine. Blend in flour, curry powder, onion soup and water. Cook slowly until thickened, stirring constantly. Add turkey, mushrooms and almonds. Simmer 10 minutes. Good served over rice.
Shape each loaf of bread dough into a ball; cover and let rise according to package directions until nearly doubled. Punch dough down; cover and let rise 10 minutes.
Sprinkle fish with lemon juice and allow to stand about 15 minutes. Dredge with flour and fry in oil. Place the fried fish in a baking dish and cover. Saute onion, green pepper and hot pepper until softened. Add tomatoes and wine, cook another 3 to 4 minutes. Place the sauteed vegetables on the fish and bake at 375° for 15 minutes.
Cook bacon. Remove and drain. Measure 3 tablespoons bacon fat in skillet. Add onion and saute until tender. Add remaining ingredients. Cover and simmer 20 minutes or until rice is tender. Put in dish and crumble bacon on it.
Mix vanilla wafers, nuts, and cocoa together. Add corn syrup and whisky and stir together. Roll into small balls and then roll in powdered sugar. chill for about 12 hours. (I usually also chill the mix before I roll them into balls as this makes it a little less like playing with mud pies)
Heat all ingredients until mixture comes to boil. Simmer 15 minutes. Serve hot.
Mix and sprinkle coconut and pecans in 9 x 13-inch greased cake pan. Mix cake according to directions and pour over coconut and pecans. Do not stir. Combine powdered sugar, softened cream cheese and vanilla. Drop cream cheese mixture by spoonfuls all over top of cake batter. Do not stir. Bake according to mix directions. Serve by the spoonful. Top of cake looks like an earthquake.
Cover the red onion with cold water and let stand 10 minutes to remove some of the acidity. Drain and pat dry with paper towels. Remove the rind from the watermelon and cut into 1/2-inch cubes. Remove as many of the seeds as possible. Combine with red onion, 2 tablespoons lime juice, the green peppercorn, salt and cayenne. Refrigerate about 1 hour. Just before serving, stir in the remaining tablespoon lime juice.
Use small, firm green tomatoes. Pack into sterilized jars. Add to each quart jar a clove of garlic, 1 rib celery and 1 green pepper, cut in fourths.
Combine eggs, 1/2 cup sour cream and milk. Stir in bread crumbs, onion, Worcestershire sauce, mustard, salt and pepper. Add beef; mix. Bake, uncovered, in 9 x 5-inch loaf pan 1 1/4 hours at 350°.
Heat oven to 400°. Place chips in a 13 x 9-inch glass baking dish. Mix refried beans, 1 cup cheese and salsa until blended; spread evenly over chips. Mix chicken and seasoning; sprinkle over bean mixture. Top with remaining cheese and onion. Bake 8 to 10 minutes. Top with tomato. Serves 4.
Grease 9 x 13-inch pan. Sprinkle with nuts and coconut. Mix cake according to directions on box. Pour over nuts and coconut. Heat oleo and cream cheese until soft enough to stir in 10x sugar. Spoon into cake mixture. Bake at 350° for 35 to 40 minutes. Do not cut until cold.
Mix in large bowl (by hand) flour, sugar, salt, baking soda, baking powder and raisins. In another bowl, mix eggs and buttermilk. Add liquid ingredients to dry ingredients and mix well. Grease 2 medium size loaf pans and bake at 350° for 40 minutes.
Cover flat casserole with 1 cup sauce. Place 1 layer uncooked lasagna on top of sauce. Cover with 1 1/2 cups of sauce, crumbled tofu and spinach in that order. Dribble 1 cup Melty Cheese over layer. Repeat layers 2 more times, total of 3 layers. Bake 45 to 50 minutes at 350°.
Combine the first 3 ingredients in a medium saucepan. Cook over low heat, stirring constantly, until sugar dissolves and butter melts. Let cool slightly. Add eggs, vanilla and salt to mixture, stirring well. Pour filling into shell; top with pecan halves. Bake at 325° for 1 hour.
Parboil vegetables and drain. Melt butter, add flour and milk; cook until smooth. Blend in cream cheese. Salt and pepper to taste. Combine with vegetables, put in cake pan or casserole dish and top with Cheddar cheese. Bake covered for 30 minutes at 350°. Remove cover, top with bread crumbs and bake 30 more minutes.
Melt butter, chocolate chips and peanut butter. Pour over Chex, raisins and peanuts. Put it in a clean garbage bag with powdered sugar, 1/2 box or more. Shake well. Can be refrigerated.
Stir salad dressing and seasonings. Place chicken on grill or broiler pan. Brush chicken with half of sauce. Grill or boil 8 to 10 minutes; turn and brush with remaining sauce. Continue to cook 8 to 10 minutes or until tender. Preparation time: 5 minutes. Cooking time: 20 minutes. Serves 4.
Heat onion, celery and pepper in microwave until tender. Add Cheez Whiz and pimento. Break up frozen broccoli; add to cheese mixture. Add cooked rice. Cook at 350° until bubbly. Serve hot.
In ungreased 9-inch pan, stir together first 4 ingredients. Mix in next 3 ingredients. Mix with a fork until smooth. Stir in peanut butter. Spread evenly in the pan. Sprinkle with brown sugar. Pour 1 3/4 cups hot tap water over the batter. Bake 40 minutes in 350° oven. Let stand 15 minutes. Serve over favorite ice cream.
Brown beef and set aside. In a large saucepan, put milk in and heat on medium-low. Cut up Velveeta cheese. Add to milk and let it melt. Add chili, sauce and tomatoes. Stir and mix well. Add hamburger. Stir in Mexican cheese.
Cook to soft ball stage sugar, evaporated milk, butter and salt. Add peanut butter and Marshmallow Creme. Pour into 9 x 13-inch pan.
Mix all together until lumps are out. Spoon into large greased muffin cups. Bake at 400° for 20 to 25 minutes. Each muffin is 146 calories, 4 gm. protein and 6 gm. fat. Makes 1 dozen.
Dissolve gelatin in hot water. Chill to egg white consistency. Beat with electric beater at high speed until double in quantity. Add softened cream cheese which has been previously	mixed with whipped topping. Beat until smooth. Add peaches and beat at low speed for 1 minute. Pour in mold and chill thoroughly. When congealed, unmold and garnish with lettuce and peach slices. Serves 6 to 8.
Cream sugar and shortening. Add egg and molasses. Sift dry ingredients together and mix in. Roll dough in small balls in sugar. Place about 2 inches apart. Bake at 375°. Makes 3 dozen.
Microwave chocolate, milk and margarine in medium bowl on High for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir unti chocolate is completely melted. Spread evenly in crust. Refrigerate 30 minutes or until chocolate is firm. Arrange banana slices over chocolate. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute. Let stand 5 minutes. Spoon over bananas in crust. Spread with whipped topping. Refrigerate 4 hours or until set.
Cut up onion and brown in butter. Add hamburger; stir and cook until no longer red. Add tomato juice and salt. Cook slowly, about 1/2 hour. Add kidney beans. Break up and add spaghetti. Cook slowly until soft. Add water, if necessary. Add chili powder last. Allow about 1 hour or longer to make, stirring occasionally. Can be reheated or can be frozen for later use.
Make according to directions on box. Bake 325° for 20 to 25 minutes, or until done. This is for 3 layers.
Drain pineapple and oranges well. Put in bowl with lemon juice, Eagle Brand and Cool Whip. Beat until smooth; place in pie crust. Chill well several hours. You may garnish top with nuts and maraschino cherries, if you desire.
Mix all ingredients but ginger ale. Add ginger ale when ready to serve. A small amount can be frozen with cherries and floated in punch bowl. This will help keep punch cold.
Mix gelatine, brown sugar, salt and spices thoroughly in saucepan. Stir in milk, water, egg yolks and pumpkin. Mix well. Cook over medium heat, stirring constantly until gelatin is dissolved and mixture is heated thoroughly, about 10 minutes. Remove from heat and chill, stirring occasionally until mixture mounds slightly when dropped from a spoon. Beat eggs whites until stiff; beat in sugar. Fold gelatine mixture into stiffly beaten whites. Pour into baked pie shell. Serve topped with whipped cream. (Oh, so good!)
Mix beans and tomatoes and put on low heat. Brown bacon and mix with beans. Brown chopped onions in bacon grease. Brown ground beef; drain grease. Mix browned ground beef, onions and chopped garlic to the bean mixture. Cook slowly for 2 hours.
Dissolve jello in hot water. Add cream cheese and beat until smooth. Pour in 7-Up and the rest of the ingredients. Leave set until cool. Pour into mold and chill.
Brown onion, green pepper and celery; add ground beef. Cook until done. Add tomato soup; cover and simmer for 15 minutes. Pour into baking dish and top with favorite pie crust. Bake at 350° until crust is done.
Dissolve yeast and sugar in warm water; add egg and milk. Add rest of ingredients and mix well. Drop in hot oil and fry until brown.
Combine all ingredients and store in tightly covered container. For each serving use heaping teaspoon per cup of boiling water. Stir until dissolved.
Mix dry ingredients together and add liquid ingredients and pour in an unbaked pie shell. Bake at 325° for 45 minutes.
This dressing can be kept covered in refrigerator for a few days. Makes about 1 1/2 cups.
Mix well all ingredients (blender) except bread. Slice top off bread round and hollow out carefully, making sure there are no weak places in bread shell. Fill bread shell with beef mixture and put top back on. Wrap in foil and bake at 300° for 1 1/2 hours. Use soft bread from interior of loaf (plus more if needed) to dip in hot mixture.
Use a very large, clear, glass bowl. A big brandy snifter, round flower bowl and a narrow, tall vase work very well.
Mix first 4 ingredients together and put in 9 x 13 inch pan. Melt butter, mixing in flour and milk; pour over chicken mixture. Bake at 350° for 45 minutes to 1 hour, until top is brown.
Preheat the oven to 400°. Mix together the flour, sugar, baking powder and salt in a bowl. Combine the eggs, oil and milk and stir into the dry ingredients until just moistened. Stir the berries into the batter and spoon into medium-size muffin tins lined with cupcake liners until about half full. Bake 20 minutes. Yield: 2 dozen.
Add sugar to softened cream cheese. Stir in milk and peanut butter. Fold in whipped topping and pour into shells. Top with the other carton of whipped topping. Sprinkle with crushed peanuts.
Mix 7-Up and spaghetti sauce together. Pour over chicken. Bake for 1 to 1 1/2 hours at 350°. Cover with foil the last 1/2 hour of baking.
Cook tomatoes, onions, celery and parsley together until soft. Also cook the bay leaves and cloves in this mixture. Strain. Mix flour, sugar, salt and pepper with 2 cups water to form a paste. Add flour paste to tomato mixture. Bring to a boil and add butter. Pour into jars and seal.
Cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine flour, salt and soda and add alternately with buttermilk and flavorings. Mix well pour into greased and floured tube pan until cake tests done at 350° for about 1 1/2 hours.
Peel and cut eggplant in chunks. Boil until tender; drain. Mash with butter. Add slightly beaten egg, onion, grated cheese, milk and seasoning. Mix well and bake 30 or 40 minutes at 350°.
Mix all ingredients ahead of time and refrigerate until ready to use. Add ginger ale or 7-Up just before serving. Serves 20. I usually freeze some of mixture in a mold to put into punch and keep it cold while serving.
Mix together. Shape into long rolls and wrap in plastic wrap. Refrigerate or freeze until firm. Cut in 1/4 inch slices. Bake at 350° for 8 to 10 minutes.
Scrape and slice carrots. Cook in boiling water until tender; drain. Add onion, salt, sugar, oil, vinegar and water. Mix and let marinate a while before serving.
In a skillet, saute onion and garlic. Set aside. Brown ground beef and drain. In a crock-pot, mix tomato sauce, tomato paste, kidney beans, sauteed onion and garlic. Add beef and bay leaf to mixture. Add spices. (Additional chili powder and pepper can be added to suit your own taste.) Cook on high for 30 minutes; turn to low setting and cook slowly for several hours, stirring occasionally. This will be a fairly thick chili.
Place shrimp and water in 12-cup casserole. Cover and microwave 4 minutes. Remove and let stand 2 minutes. Drain shrimp and cool under cold water; drain, shell and devein.
Stir corn meal into 2 cups of milk. Heat mixture to a boil, stirring constantly, until it makes a mush. Add rest of milk and eggs. Stir in salt, baking powder and melted butter. Pour into greased 2-quart casserole and bake for 30 minutes at 350°.
Grease a small cookie sheet or square cake pan. Melt chocolate chips and peanut butter in saucepan. Add nuts and marshmallows. Pour onto cookie sheet or into cake pan. Chill. Cut into squares.
In a 12 x 8-inch baking dish, arrange chicken skin side up. Drizzle with butter. Bake at 375° for 40 minutes. Spoon soup over chicken. Bake 20 minutes more until chicken is tender.
Heat water and beans to boiling in Dutch oven. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Add enough water to cover beans if necessary. Heat to boiling. Reduce heat. Cover and simmer 1 hour.
Cook noodles and drain. Brown meat with onion and salt and pepper. Drain. In large casserole dish, combine all ingredients. Season with salt and pepper. Cover and bake at 350° for one hour. Serve with salad and rolls. Serves 6 to 8.
Melt together margarine and marshmallows. Add crushed graham crackers. Stir in all other ingredients and mix well with hands. Pack in a cake tin or any container that can be sealed and stored in refrigerator. I add cherry juice if too thick.
In a medium bowl combine bananas, rhubarb and 2 tablespoons sugar, cinnamon and nutmeg. Spoon the mixture into a well greased shallow baking dish. In a medium bowl, combine the flour, graham cracker crumbs and baking powder. With a pastry blender, cut in butter until mixture is crumbly. Combine egg and milk and stir in. Spoon batter evenly over fruit. Sprinkle 2 tablespoons sugar over top of batter. Bake 25 to 30 minutes at 400°. Serve with ice cream. Serves 6.
Preheat oven to 375°. Line two 8 x 8-inch baking pans with waxed paper. Combine butter and chocolate in a large microwave-safe bowl. Microwave on High, stirring frequently, until chocolate is melted, about 1 1/4 minutes. Stir to mix well. Add sugar, flour and vanilla extract to chocolate mixture; mix well. Let stand to cool slightly. Add eggs and mix well. Spoon mixture into the prepared baking pans.
Mix first 4 ingredients and bring to a boil over medium heat; boil 1 minute. Add remaining ingredients; mix well. Drop on wax paper and chill.
In a cup or small bowl, combine all the dressing ingredients. Stir with a wire whisk until blended. Arrange the tomatoes on a platter or in a bowl. Pour the dressing over the tomatoes. Cover with plastic wrap and put in refrigerator at least 1 hour to blend flavors together. Serves 4 to 5.
Mash potatoes and add butter, sour cream and cream cheese. Blend well. Place in a casserole dish and bake 45 minutes at 325°. You can add cheese and paprika.
In a large frying pan, place oil and chopped spinach over medium heat. Combine eggs, cheese, milk, salt and pepper in a separate bowl. Then pour egg mixture over the spinach in pan. Gently stir occasionally, until eggs are cooked.
Mix sugar, pudding, butter and eggs until light and fluffy. Stir in dry mixture. Drop on lightly greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix pineapple and pudding mix. Then add Cool Whip, marshmallows and nuts. Mix the day before using. Stir before serving.
Melt margarine; add flour and chopped nuts. Mix well and press into 13 x 9-inch pan. Bake at 350° for 30 minutes. Blend cream cheese and powdered sugar together until smooth. Fold in half of Cool Whip. Spread over cooled crust.
Combine margarine, cream cheese and sugar. In another bowl, combine pudding, milk and Cool Whip. Combine both of these fillings. Crush in a Ziploc bag the Oreos. Layer in pot the cookies and filling. You should wind up with cookies on top for soil. Cover and freeze 5 to 6 hours. Take out at serving time and add silk flowers or greenery and gummy worms.
Drain all fruit. Prepare pudding mix as directed on box. Add juice from 1/2 lemon; cool. Whip cream and fold into pudding. Add drained fruit; mix well. Refrigerate several hours or overnight.
Cook hamburger and onion until done, but not browned. Mix all together and bake in casserole at 400° about 45 minutes. Thirty minutes is enough for me.
Mix Bisquick, sugar, milk and butter. Add peaches. Pour into 8 x 8-inch Pyrex dish. Sprinkle with brown sugar before baking. Bake 40 minutes at 350°.
Stir and let cool for 10 minutes and add pure lemon juice or rind of lemon. Stir and put in one 9-inch pie shell.
Heat oven to 350. Grease 15x10x1 inch baking pan. In a large bowl, combine cake mix, 1/3 c. butter, and egg. Mix until crumbly. Press in bottom of greased pan. Bake at 350 for 8 to 12 minutes or until crust puffs and appears dry. Cool 5 minutes. Spread preserves over base. Cool 25 minutes or until completely cooled.
Preheat oven to 450°. Line 18 x 15-inch dish with aluminum foil (heavy-duty). Lay the chicken first, then carrots and potatoes all around the chicken.
Coat mini tins with graham cracker crumbs (rub soft margarine and sprinkle with crumbs).
Mix flour, sugar and egg in small bowl. Mix until fine. Put pie filling in baking dish, 9 x 9-inch. Sprinkle mixture of flour, sugar and egg on top of pie filling. Chip up a stick of margarine on top. Cook in oven at 350° until brown. You can also use cherry pie filling.
Wash and cut broccoli. Lay in bottom of bowl; then cut, wash and break apart cauliflower. Lay on broccoli. Then on top put washed and sliced cherry tomatoes. Then pour dressing on.
Brown beef, onion and pepper; drain well. Add raw squash and 1 cup water. Simmer for 15 minutes. Add rice, soup, salt and the other cup of water. Stir well and pour into a 9 x 9-inch casserole. Bake at 350° for 1 hour. Serves 6 with 250 calories and 6 grams fat.
Roll up two hot dogs in a paper towel. Put the rolled up hot dogs in the microwave. Cook for 1 1/2 minutes. Caution: The hot dogs are hot! Serve in a bun (mustard and onions optional).
Steam beans until tender. Mince garlic. Heat olive oil in skillet and saut garlic, beans and walnuts until everything is warm (approximately 2 to 3 minutes). Serve immediately. Serves 4.
Bring cherries, juice and water to boiling. Mix sugar, flour and salt. Add enough sweet cream to make a smooth sauce. When the cherries come to a boil, pour in thickening and stir until the mixture comes to a boil again.
Mix all ingredients well. Pour into well-greased 10-inch cast-iron pan. Bake at 425° for 20 to 25 minutes.
Cook stew in a 15 to 20-gallon kettle, stirring constantly while cooking.
In large bowl, mix together all veggies. In small bowl, blend sour cream, mayonnaise and Ranch dressing together. Pour over vegetable mixture. Refrigerate several hours or overnight before serving.