HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain spinach thoroughly; set aside. Saute onion in butter in a large saucepan until tender and add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and stir in spinach, salt and pepper. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Makes about 1 quart.
Empty one envelope Shake 'n Bake into its plastic shaker bag. Add Parmesan cheese and oregano. Place chicken breasts in the bag, one at a time, and coat.
Beat eggs until fluffy. Add sugar, zucchini, vanilla, oil, salt, soda, powder and cinnamon. Add nuts, if desired. Pour into greased and floured pan. Bake at 350° for 1 hour.
Cook sausage in a medium skillet until browned; drain and set aside. Separate crescent dough into 8 triangles; place triangles with elongated points toward center in a greased 12-inch pizza pan. Press bottom and sides to form a crust, seal perforations; sprinkle with hash brown potatoes, Cheddar cheese and sausage. Bake at 375° for 25 minutes. Sprinkle with Parmesan cheese and bake an additional 5 minutes. Garnish with fresh oregano if desired.
Mix dry ingredients together. Add oil, water and food color. Stir and knead until smooth. Fun for kids and grandmas. Store in covered, tight containers.
Precook cornbread and cool. Precook 1 cup water, 1/2 stick butter, 1 chopped onion and 1/2 cup celery. In extra large pan, mix (by hand with a whisk) chicken, soups, eggs and seasonings. Add cornbread, milk and toast. Add precooked items while slightly warm. If dry, add another can of broth and milk. This makes two large casserole dishes. Cook at 350° until middle is firm. Time varies depending on size of dish. A clean knife test will work. This can also be prepared ahead of time and frozen.
Mix all ingredients in a crock-pot. Stir often until the cheese is melted.
For crust, add flour, sugar, pecans and melted oleo together and bake in 13 x 9-inch pan for 25 minutes at 350°. Let cool and crumble in same pan or one of equal size. Reserve 1/2 cup. Spread 2 cans of pie filling over crumbled crust.
Beat together cream cheese, sugar and vanilla until smooth. Stir in 1/4 cup cereal, chocolate chips and raisins. Cover and chill several hours or overnight. Shape into ball. Roll into remaining cereal to coat. Serve with apple or pear wedges, unsalted crackers or graham crackers. Can make up to 3 days ahead.
Combine Parmesan cheese and oregano and set aside. Cut each potato lengthwise into 8 wedges. Dip into egg white and dredge in Parmesan cheese mixture. Place fries on a baking sheet coated with vegetable cooking spray. Bake at 425° for 25 minutes. Makes 4 servings.
Wash and cut up strawberries. Mix oranges and pineapple with strawberries. Beat pudding, buttermilk and Cool Whip until thick. In large dish, layer fruit, then pudding. Top layer will be fruit.
Prepare 1 box yellow cake mix as directed on the box. Bake in a 1 x 13 x 22-inch jelly roll pan for 25 minutes at 350°. Let cool. Mix the pudding, milk and cream cheese with a mixer. It will be thick. Fold in 9 ounces of Cool Whip. Place in refrigerator to set up a little. Place rest of ingredients of the cake in the following order: spread pudding mixture on the cake thickly, sprinkle well drained pineapple over pudding, sprinkle chopped pecans over the pineapple and sprinkle coconut on top. Place the cake in the refrigerator until ready to serve. You may freeze the cake for a later day. Just thaw and serve.
Grease 11 x 13 Pyrex dish. Layer bottom of dish with 1 can rolls. Mix cream cheese, sugar, egg yolk and vanilla. Pour this mixture over rolls. Top with other can of rolls. Brush with egg white and bake at 350° for 30 minutes.
Place beef in a Dutch oven. Combine all ingredients except the rolls; pour over beef. Cover and bake at 350° for 5 hours, turning beef occasionally. Shred beef with a fork. Serve on rolls or buns. Yield: About 24 servings.
Cook spaghetti and combine all ingredients, except part of cheese. Place in casserole dish and top with remaining cheese. Heat in 350° oven.
Cook rhubarb, sugar and water until tender. Remove from heat. Add jello. Put in hot jars and seal.
Place broccoli in baking dish. Top with sliced chicken. Sprinkle with cheese. Combine chicken soup, mayonnaise, lemon juice and curry powder. Pour this over chicken and cheese. Sprinkle bread crumbs on top with additional cheese. Bake in a 350° oven for 30 minutes. Serve with yellow rice.
Grind the first 6 ingredients and mix with 6 tablespoons of salt. Let stand for 20 minutes. Drain.
Cook sausage until brown (skillet). Drain excess fat. Separate crescent dough into 8 triangles. Place on a greased 12-inch pan with points toward center. Press bottom and sides to form a crust. Seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese. In separate bowl, beat eggs, milk, salt and pepper. Pour into crust. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Brown hamburger and onion together. Add remaining ingredients; mix well. Simmer for 1 hour.
Mix yellow cake mix, 1/3 cup oleo and 1 egg in 9 x 13-inch pan for 12 to 18 minutes at 350°. When baked and while still hot, put 3 cups mini-marshmallows on top. Then add following topping: heat corn syrup, 1/4 cup oleo, peanut butter chips and vanilla. Heat until smooth, stirring constantly. Then add rice crispies and salted peanuts. Spread over marshmallows. Tastes like a Payday candy bar.
Drain salmon, reserving liquid; remove skin and bones if desired. Flake salmon with fork. Dissolve bouillon in boiling water in a bowl. Add salmon liquid, milk, egg, parsley and onion; mix well. Add salmon, stuffing mix and cheese, mixing well. Place in 2 greased 10-ounce custard cups or casseroles. Bake at 350° for 30 minutes. Serve with vegetable sauce if desired. (Vegetable sauce can be found in the Soup, Salads and Sauces section of this cookbook.)
In measuring cup, combine first 5 ingredients. Heat wok and add next 4 ingredients. Fry 3 minutes. Remove chicken. Add next 5 ingredients. Add sauce. Heat until it bubbles. Add chicken and serve over hot rice.
Combine pineapple, sour cream and pudding in bowl. Beat at medium speed until blended. Spoon mixture into crust. Top with whipped topping. Cover and chill at least 3 hours.
Cook broccoli until tender; drain. Mix together soup, egg, onion, cheese and salt and pepper. Pour over broccoli. Cover with bread crumbs. Pour on melted butter. Sprinkle with paprika. Bake at 350° for 1/2 hour.
About 1 1/2 hours before serving, in 1-quart saucepan, over high heat, heat all ingredients except chicken. Arrange chicken halves, skin side up, in large open roasting pan. Pour liquid mixture over chicken. Bake at 375° for approximately one hour, basting frequently with pan juices.
In a large bowl, beat eggs and then add all remaining ingredients. Mix thoroughly and pour into lightly greased glass baking dish (13 x 8-inch). Bake in 350° oven for 25 to 30 minutes, or until set and lightly browned. Cut into squares. Serve hot or cold. Can be frozen and reheated.
Preheat oven to 350°. Lightly grease a 10-inch pie plate. Set aside.
Mix the first 3 ingredients together and let stand a full 20 minutes. Combine the next 9 ingredients with oatmeal mixture. Bake in a 9 x 13-inch pan at 325° for 35 minutes. While cake is baking, combine butter, sugar, milk and vanilla. Combine in saucepan over medium heat. Beat until butter melts and sugar dissolves. Add 1 cup pecans and 1 cup coconut. Spread over cake. Put back into oven until coconut browns slightly.
Combine all ingredients. Cover and marinate for 24 hours. Drain. Reserve some of liquid in the event some of vegetables are left over. Store in refrigerator in closed Tupperware container. Will keep for several weeks.
In bowl, beat cream cheese, sugar, cream, brandy extract, salt, cinnamon and nutmeg until creamy. Stir in Toll House semi-sweet morsels. Drop by rounded teaspoonfuls onto cookie sheet; chill 5 minutes. Roll into balls and roll in the nuts. Makes 3 dozen balls.
Mix children with dogs and empty into field, stirring constantly. Sprinkle field with flowers. Pour brook gently over pebbles. Cover all with deep blue sky and bake in hot sun. When children are well browned, they may be removed and placed in bathtubs to cool.
Boil chicken breasts until tender, then shred.	Mix chicken with remaining ingredients and serve with fruit on lettuce leaf and croissant.
Dissolve Jell-O and sugar in hot water; add lemon juice and rind. Chill until partly set. Whip canned milk until stiff, then add Jell-O. Pour into glass baking dish in which crumbs are on bottom. Put crumbs over top. Set in refrigerator overnight.
Mix together. Serve on 6 split English muffins. Bake at 350° for 10 to 15 minutes. Slice like pizza. Serve hot.
Layer bread cubes, sliced sausage and shredded cheese in a casserole. Beat eggs. Add milk and seasonings. Pour over casserole and refrigerate overnight. Bake one hour at 325°.
Mix sugar, flour and sweet milk and add beaten egg yolks. Cook in a double boiler until thick. Pour over layer of bananas, then top with wafers. Brown at 400°.
Place apples in 9 x 13-inch baking pan. Add enough water to cover apples. Mix first six ingredients to a crumbly stage. Sprinkle on top of apples. Bake in oven at 350° until browned.
Sift together the flour, sugar, baking soda and cinnamon. Add oil, then add the beaten eggs and the salt. Beat batter; it will be thick. Fold in chopped walnuts, carrots and raisins (optional). Grease pan with margarine. Bake at 350° in a 13 x 9-inch pan for 45 minutes to 1 hour, or in a 10 x 4-inch pan for 40 minutes.
Heat oven to 400°. Grease bottom of muffin pan or use muffin paper cups. Beat egg. Stir in milk, oil and salt. Add egg. Add baking powder, flour and sugar. Mix together all ingredients. Batter should be lumpy. Pour batter into muffin pan or muffin cups. Bake about 20 to 25 minutes. Serve with your favorite beverage!
Combine sugar and flour. Add sweet potatoes, melted margarine and water. Mix well. If needed, add more water to make mixture moist. Roll into small biscuits. Bake at 400° until brown.
Boil sugar and milk 3 minutes. Remove from heat. Stir in other ingredients. Stir until thickened. Drop on wax paper.
Melt butter with milk in microwave. Add dry ingredients; stir in beaten eggs. Pour over bread. Cook in microwave for 9 to 12 minutes.
Melt margarine in saucepan. Sprinkle in flour, gradually add milk and bring to a boil. Add corn, salt, pepper and sugar. Heat thoroughly; remove from heat and add beaten eggs. Pour into 2 1/2-quart buttered casserole dish. Bake at 375° for 35 minutes.
Mix turkey, cereal, herbs and onions and form into 4 patties. On a nonstick pan sprayed with Pam, fry until browned. Sprinkle on the cheese. Cover and cook until the cheese is melted.
Salt and pepper hash browns. Cream together the sour cream, butter, onion, milk and soup. Mix creamed mixture with potatoes and place in casserole. Top with grated cheese and corn flakes. Drizzle 1/4 cup melted butter over top. Bake 45 to 60 minutes at 350°.
Mix all ingredients well. Pour into 9 x 13-inch cake pan. Bake at 350° for 45 minutes or until done.
Melt oleo in an electric skillet. Add sugar, dates, and egg. Cover and cook over medium heat for 10 minutes, stirring constantly. Remove from heat, add cereal, nuts and vanilla. Form into balls and roll in coconut.
Place steak in large Pyrex dish. Layer onion, carrots and potatoes on top. Heat soup with margarine and pour over casserole. Cover and bake at 375° for 1 hour.
Cream the first 4 ingredients together. Then add all other ingredients. Grease 9 x 13-inch pan. Level the dough evenly with a spoon. Bake in 350° preheated oven for 30 minutes. Do not overbake. Bars are real chewy and moist.
Mix the first 5 ingredients altogether; pat down in a 9 x 13-inch pan. Beat the eggs, powdered sugar and cream cheese together for 5 minutes. Pour the mixture over the first mixture in the pan. Bake at 300° for 1 hour. May add chocolate chips, if you wish.
Mix all ingredients in a large glass bowl. Put into jars with tight covers. Refrigerate for 2 weeks before using. These will keep for 2 years in the refrigerator. (A gallon sun tea jar works well if you have a glass one and enough room in the refrigerator.)
Melt cheese in soup and mix with hominy. Add onions and top with Fritos. Bake at 350° for 25 minutes.
Mix cornmeal, bacon drippings, salt and green onions. Pour enough boiling water to stick mixture together without being too dry or mushy. Form into oval cakes and fry in bacon drippings in skillet, about 3 minutes on each side.
Slice 2 of the eggs into 1 1/2 qt. casserole. In a sauce pan melt butter, blend in flour, 1/2 tsp. and dash pepper. Add milk all at once. Cook, stirring constantly until mixture thickens and bubbles. Cook sausage: drain. Stir sausage and corn into sauce, pour over eggs. Slice remaining eggs: arrange atop mixture. Sprinkle with bread crumbs. Bake at 375 degrees for 20-25 minutes.
Mix in order. Let stand overnight. Put mixture in a 9 x 13-inch greased pan.
Put all ingredients into a 10 x 10 x 3-inch Corning baking dish. Add 1-inch of water. Cover with lid. Cook at 300° for 3 hours.
Sift together flour, baking powder, soda, salt and cinnamon. Add sugar, oil and eggs (mix well). Add carrots, drained pineapple and nuts. Turn into 8-inch layer pans (greased and floured). Bake at 350° for 35 to 40 minutes. Cool in pan, then turn out and cool on wire racks. Spread layer top and sides with Cream Cheese Frosting.
Sift flour, salt and baking powder together. Use fork to mix in shortening. Then add cold water and vinegar. Mix well. Makes 2 pie crusts.
Mix cake as directions indicate on package. Bake for 25 to 30 minutes. Cool cake. Then mix cream cheese and milk together until cheese dissolves. Add instant pudding and mix until thickened. Pour this over cake. Next, pour drained pineapple on cake and top with Cool Whip. Sprinkle with nuts.
Mix broccoli, onions, mushrooms, pepperoni and dressing. Let stand for 2 hours. Toss in lettuce and top or toss with cheese.
Pour this mixture in a casserole dish and top with topping. Use Pam in dish first.
Mix dry ingredients. Combine with remaining ingredients. Cook over medium heat, stirring constantly, until thick. Pour in baked pie shell.
Preheat the oven to 350°. Grease a 9 x 13 baking pan. In a large bowl, mix jalapenos and creamed corn. Beat in the baking soda, salt, sugar, and eggs (beating well). Add the buttermilk, oil, cheese, and cornmeal. Mix well. Pour the batter into the greased pan and bake for 35 minutes or until golden brown. Serve it hot with butter!
Toss all ingredients together and refrigerate for several hours. May be served immediately, if preferred.
Heat oil; add onion, garlic and beef. Lightly brown meat-stir occasionally. Add tomato paste, seasonings and tomatoes. Cover and cook over low heat approximately 1 hour. Stir occasionally. Alternate layers of cooked, drained lasagna, meat sauce, cottage cheese, Mozzarella slices, and Parmesan. Repeat and end with Parmesan. Bake in large Pyrex dish, approximately 13x9x2. Bake at 350° for 30 minutes.
Combine sugar, salt and cornstarch with milk over hot water. Cook over water on low heat until slightly thickened, about 15 minutes. Beat egg yolks and add a little of hot milk mixture. Return to first mixture, stirring constantly.
Dissolve yeast in warm water. Sift together dry ingredients; cut in shortening. Add yeast and buttermilk to dry ingredients. Knead enough to hold together. Roll out and cut with biscuit cutter. Bake at 400° for 15 to 20 minutes. Will keep uncooked in covered pans in refrigerator for 2 to 3 days. No need to let rise.
Pour egg into a 6-cup buttered casserole. Heat corn and milk; gradually stir into beaten egg. Add salt, breadcrumbs and cheese; mix thoroughly. Bake, uncovered, in a 325° oven for 30 minutes.
Cream butter and sugar until light and fluffy. Add beaten egg yolks. Continue to beat, adding milk and hot potatoes, sifted flour with baking powder and beaten egg whites. Bake. Makes 6 layers.
Combine flour, pecans and butter in bowl; mix well. Press into 9 x 13-inch baking dish. Bake at 350° for 15 minutes. Cool.
Mix banana pudding mix with crushed pineapple. Then add other ingredients, leaving the whipped topping to be added last. Refrigerate.
Boil crabs for 10 minutes. Turn heat off; let crabs soak in seasoned water for 20 to 30 minutes. Cool crabs and pick, saving "roe" if fortunate to have "she crabs." (The more crabs, the better.)
Scald the turtle with boiling water and the hard shell. Clean well with lime, then season with salt, black pepper and garlic. Sprinkle with capers and Worcestershire sauce and let stand for 1 to 2 hours. Chop onions, tomatoes and sweet pepper. Saute these ingredients in oil and butter. Add turtle and allow to brown, then pour on 2 cups of warm water and steam until tender. Quarter potatoes and add to stew. Let simmer until gravy thickens. Add sherry just before serving. Serve piping hot.
Layer in greased casserole onions, cheese and bread. In a separate bowl, mix egg, milk, salt and pepper. Pour mixture over the top. Cover. Bake at 350° for 30 to 40 minutes. Serves 6.
Mix together margarine, water, peanut butter and oil in a large pan. Bring to boil. Take off heat and add remaining ingredients. Stir until well mixed. Pour into well-greased and floured pan (10 x 15-inches or 9 x 13-inches). Bake for 20 to 30 minutes in 10 x 15-inch pan at 350°. Bake for 30 to 35 minutes in 9 x 13-inch pan at 350°.
Cut 1/2 way in the tomato in several spots. Wrap in aluminum foil. Cut butter and place in foil also. Wrap good and cook until tender.
Mix thoroughly; shape dough into 2 1/2-inch logs and place on greased cookie sheet. Bake at 350° for 17 minutes. Roll in powdered sugar while still warm.
Wash and cut up squash. Boil until tender; drain thoroughly, then mash. Add all ingredients except 1/2 of butter to squash. Melt remaining butter. Pour mixture in baking dish, then spread melted butter over top and sprinkle with cracker meal or bread crumbs. Bake in 375° oven for approximately one hour or until brown on top.
Cut all vegetables into serving pieces, preferably diagonally and in uniform sizes. Cut all meats and shrimp in bite size pieces and set aside. Wash Chinese mushrooms and soak them in 1/2-cup warm water. Saute garlic and onions in hot oil until all are golden brown. Add sliced shrimp, chicken livers, previously cut up and the cooked pork. Season with soy sauce and salt and pepper. Pour in chicken stock. Allow to cook for about 5 minutes. Then add carrots, cauliflower, cabbage and Chinese mushroom with the 1/2 cup water it was soaked in. Allow to cook in an open pan. Add the rest of the vegetables. Cook until vegetables are cooked.
Cream shortening; gradually add sugar, beating well. Add eggs one at a time, beating after each addition. Stir in apple and bananas. Combine flour, soda and salt. Add to creamed mixture, stirring just enough to blend. Spoon batter into greased and floured pan. Bake for 1 hour. Cool in pan 10 minutes. Cool completely on wire rack.
Brown the meats; drain. Heat tomatoes and cheese together until cheese melts, then add this to the meat mixture. Add hot sauce to taste. Serve over tortilla chips.
Mix crumb mixture as directed on package. Press onto bottoms of 12 paper-lined muffin cups. Prepare filling mix as directed on package. Spoon over crumb mixture. Refrigerate at least 1 hour or until ready to serve. Garnish as desired. Makes 12 servings.
Preheat oven to 350°. Brown ground beef; drain. Mix spaghetti sauce, season and ground beef. Add a dash of oregano or to your taste; let simmer. Boil spaghetti until tender. Mix spaghetti sauce and spaghetti; take half and pour into casserole dish. Top with Mozzarella and Cheddar cheese. Add the rest of the mixture; top with Mozzarella cheese and Cheddar cheese. Place in the oven for 5 to 10 minutes, then serve.
Preheat oven to 350°. Place butter in a 13 x 9 inch pan, put in oven to melt butter. Remove from oven and sprinkle crumbs over butter, pressing down with a fork. Sprinkle coconut over crumbs, add a layer of chips and one of almonds. Drizzle condensed milk evenly over top. Bake for 25-30 minutes, or until golden brown. Cool before cutting.
Cream this together and add 1 box powdered sugar. Mix with oleo and peanut butter. Make into balls. Refrigerate for 1 to 2 hours.
Cream sugar and oleo. Add egg and vanilla and beat well. Sift together soda and flour; add to first mixture. Drop by spoonfuls on cookie sheet. Bake at 350° until light brown.
Brown sausage and drain well. Grease a 13 x 9 x 2-inch pan and line bottom of pan with crescent rolls, firmly pressing perforations to seal. Sprinkle sausage and Mozzarella cheese over dough. Combine eggs and milk and pour over sausage and cheese. Bake 25 minutes at 350°. Put Cheddar cheese on top and bake 10 minutes longer.
Cook chicken until thoroughly done and falls off the bone. Do not chop or grind chicken. Just cut into bite size pieces. Amounts of mayonnaise, pickle cubes, salt and pepper will vary to suit the taste of the cook.
Brown meatballs in olive oil. Remove. Saute onion and garlic in oil. Add meatballs. Pour on tomato sauce. Simmer in sauce about 3 hours. (Add 3 bay leaves.) Tremendous!
Bring Karo, sugar and water to a boil. Drop in peanuts. Cook until peanuts are done (they will pop and turn darker). Put in soda, salt and vanilla. Pour on buttered plate; cool about 30 minutes and break.
Saute onion, chili and shortening. Add tomato juice and garlic salt. Mix all ingredients into melted cheese. If too thick, add more tomato juice. Serve hot with corn chips.
Thaw loaves of bread. Place in greased pan (9 x 13-inch) in small chunks. Mix remaining ingredients. Pour over bread. Let rise for 30 minutes. Bake 30 minutes at 350°. Turn out on wax paper while hot.
Heat oil in a skillet. Mix all ingredients together. Drop by tablespoon into skillet. Fry until golden brown, approximately 1 minute on each side. Serves 5 to 8.
Beat cream cheese, milk and vanilla in medium bowl on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and of spreading consistency. Frosts a 13 x 9-inch or fills and frosts two 8 or 9-inch cake layers. Refrigerate any remaining frosting.
Heat oven to 375°. Combine flour, baking powder, cinnamon, nutmeg and salt. Cream butter and sugar. Beat in eggs until light and fluffy. Add flour mixture alternately with milk. Beat well after each addition. Stir in oats, raisins and nuts. Mix well. Drop by heaping teaspoonfuls onto ungreased baking sheet. Bake 12 to 15 minutes. Cool on wire rack. Makes about 5 dozen.
Brown pork chops, leaving drippings in pan. Add both soups and let simmer for 30 minutes. Serve with any rice or potato.
Peel cucumbers and slice very thin. Place in a glass bowl. Peel onion; slice very thin and separate into rings. Add to bowl with the cucumbers. Add sugar, water, vinegar and vegetable oil. Add salt and pepper to taste. Add dill weed. Stir and let stand at room temperature at least 1 hour before serving.
Cook onions in butter until tender, but not browned. Add shrimp and cook until shrimp are just pink, about 2 minutes. Stir in soup, Swiss cheese and sherry; heat until soup is warm. Add rice, water chestnuts, spinach, lemon juice and 2 tablespoons Parmesan cheese. Season to taste. Turn into greased shallow (2-quart) casserole. Sprinkle with remaining Parmesan cheese. Bake, uncovered, 25 to 30 minutes or until hot in a 350° oven. Serves 8.
Soak beans overnight. Drain water off in morning. Add fresh water and boil gently about 1/2 hour. Drain. Cut salt pork into 4 pieces. Add beans, salt and remaining ingredients to bean pot. Cover. Cook all day at 300° (at least 8 hours for best results). Add water if necessary. Great for a picnic! Freezes well.
In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in Cool Whip. Spoon 1 cup pudding mixture into a 2 1/2-quart glass serving bowl. Top with 1/3 each of the wafers, bananas and pudding. Repeat layering twice, ending with pudding. Chill thoroughly. Garnish as desired. Refrigerate.
Bring water to a boil. Stir in rice. When rice is cooked, remove from heat and let stand 5 minutes.