HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash spinach and remove stems; dry leaves. Tear greens into bite size pieces. Heat salad dressing in chafing dish. Add remaining ingredients and toss until greens are well coated. Makes 6 servings.
Combine potatoes, onion, carrot, lemon juice, egg, flour, salt and pepper in a bowl. Heat oil in a large nonstick skillet. Spoon 5 pancakes, 1 heaping tablespoonful each, into oil; cook 1 1/2 minutes per side. Transfer to towel to drain. Repeat with remaining mixture. Serve with applesauce or sour cream if desired.
Grease a 9 x 13-inch pan well. Place bread in pan. Sprinkle with cheese. Combine rest of ingredients together and mix well. Pour over bread; refrigerate overnight. Bake for 1 hour at 350° or until golden brown. Serves 6 to 8.
Chop apricots. Cover with boiling water for 5 minutes; drain. Cream shortening and sugar. Add eggs and vanilla; beat well. Add remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet; bake about 12 minutes at 325°.
Cook squash and drain well. Slice onion, grate carrot, add butter and cook in microwave oven for 3 minutes. Mix cooked onion and carrot, sour cream, mushroom soup, salt, pepper, squash and 3/4 stuffing mix. Pour into casserole. Mix remainder of stuffing with melted butter and top casserole. Bake at 350° for 30 to 40 minutes.
Mix and roll into balls. Put in the refrigerator for 15 to 20 minutes.
Preheat oven to 325°. Combine cooked macaroni, cheese, soup, mushrooms, milk, onion and 1 cup crushed cheese crackers. Turn into 2-quart casserole. Sprinkle remaining 1/2 cup crushed cheese crackers on top of mixture. Bake in a 325° oven for 45 to 50 minutes. Makes 8 servings.
Cream butter with sugar; beat in eggs, one at a time. Add melted chocolate, instant coffee and rum extract. Stir in flour and broken walnuts and turn into pie shell. Top with remaining 1/2 cup walnut halves. Bake at 375° for 25 minutes. Cool. Top with whipped cream, if desired.
Preheat outdoor grill on medium. Place steak or fillet on foil large enough to wrap or enclose steak or fillet. Mix ingredients and pour or spread evenly over steak/fillet. Turn grill to low and place wrapped and sealed in foil steak/fillet on grill. Heat for 15 to 20 minutes depending on grill. Enjoy! Great with asparagus and baked potato.
Cook and drain spaghetti. Rinse with cold water. Mix rest of ingredients together and mix with spaghetti. Let stand overnight.
Melt margarine and pour over brown sugar. Add eggs and other ingredients; mix well. Flour a 9 x 13-inch pan and bake 30 minutes at 350°. Cool and cut into small squares.
Cook chicken until done in large pot. Use only enough water to cook. In a large iron pot on high, cook salted pork until done. Remove pork meat and about half of grease. Turn down to medium-high heat. Add onions; cook about 5 minutes, then add tomato juice, sauce, chicken, salt and pepper. Cook until potatoes are tender. Yield: About 1 gallon.
Combine in blender. Makes equivalent to 14 ounce can sweetened condensed milk. Store in refrigerator.
Sift flour and salt. Cut in shortening. Put egg yolk in measuring cup and add enough milk to make 2/3 cup. Add to shortening. Mix. Shape into ball. Roll 1/2 of the dough into 15 x 11. Transfer to cookie sheet. Cover with apples. Sprinkle with sugar and cinnamon. Roll out rest of dough and place over apples. Pinch edges together. Beat egg white and spread on top of crust. Bake in 400° oven 20 to 30 minutes. While dough is hot, drizzle glaze over top.
Mix cream cheese, ham, chives in large bowl. Clean chicken beasts and pound flat. Take spoonful of mixture and place it in the center of a chicken breast. Roll breast and wrap it with a slice of bacon. Place in nonstick baking dish. Cover with foil. Bake at 350° for 30 minutes. Remove foil and bake for additional 15 to 20 minutes until chicken is brown, bacon cooked.
Pour pineapple and juice into a large bowl. Sprinkle pudding mix over pineapple and mix well. Add rest of fruit and chill.
Slice the hot dogs, mash the potatoes and shred the cheese. Mix all together like a casserole. Spread catsup evenly over all. Bake for 45 minutes at 375°.
Heat oven to 400°. Combine dry ingredients with a fork until well mixed. Stir together liquid ingredients slightly. Blend with dry mixture only until combined. Avoid overmixing. Spoon into greased muffin tins or use paper baking cups. Bake 15 minutes. Leftovers freeze well.
Saute hamburger, bacon and onion; drain. Add remaining ingredients and simmer about 15 minutes in large skillet. If I don't have all the varieties of beans, I substitute 2 of 1 kind, etc.
Set aside 1 cup flour. In large bowl, mix remaining flour, sugar, salt and yeast. Stir in hot water and margarine. Mix in enough of the 1 cup flour to make soft dough. Knead 4 minutes. Roll on greased baking sheet to 14 x 10-inches. Spread center with dressing and top with corned beef, sauerkraut and cheese. Cut 1-inch strip along sides and fold over the center by alternating the sides. Cover and place sheet pan over a pan half filled with boiling water, about 15 minutes. Brush with egg white and top with caraway seed. Bake at 400° for 25 minutes.
Boil chicken. Take off bone and cut into small pieces. Save broth. Melt margarine and mix with stuffing. Line baking dish with 1/3 of stuffing mix. Add layer of chicken, then pour can of mushroom soup mixed with can of broth over chicken. Add another layer of stuffing mix, layer of chicken, then pour can of chicken soup mixed with can of broth over this. Top with remaining stuffing mix. Bake in oven at 350° for 45 minutes or until golden brown.
Sprinkle ladyfingers with sherry. Arrange ladyfingers around a large (9 or 10-inch) spring-form pan. Put remaining ladyfingers on bottom of pan. Combine next 4 ingredients. Beat until well blended and smooth. Add egg yolks and beat until smooth. Blend in melted chocolate. Beat egg whites until stiff and fold in with whipped heavy cream. Add chocolate into cream cheese mixture. Pour into pan and chill until firm. No baking necessary.
Chop up broccoli, cauliflower and onion; mix sugar and vinegar in. Add pepper, salt, sour cream and Miracle Whip in large bowl.
Cream the cream cheese and rest of ingredients; mix well. Add crab and place in ovenproof dish; cover with sliced almonds. Bake at 375° for 15 minutes. Serve hot with crackers.
Cook sausage; drain. Place in bottom of pie shell. Sprinkle some chopped onion over sausage. Top with thick layer of grated cheese. Mix together the eggs, milk and 1 teaspoon salt. Pour over sausage and cheese. Bake at 350° until done (approximately 45 minutes).
Beat cheese until smooth and gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping and spoon in crust. Chill for 4 hours. Spoon cherry pie filling over top of pie and serve.
Sprinkle chicken with seasonings on one side. Place slice of cheese on top of chicken. Flour the chicken and roll up. Brown in a little oil. Pour tomatoes over top and let simmer for 20 to 25 minutes.
Beat cream cheese until soft and smooth. Spread mixture into bottom of baked pie shell. Fill with strawberries; gently press into cheese. Over low heat, melt jelly. Stir until smooth, cool and spoon over berries. Refrigerate and serve.
Brown ground beef; drain. Add taco seasoning mix and water. Cook until dry. On a 9 x 13-inch cookie sheet spread refried beans. Cover with ground beef mixture. Spread with sour cream and taco sauce. Sprinkle onions over the top, then cover with grated cheese. Garnish with tomatoes and olives. Serve with taco chips.
Combine eggs, cream, sugar and vanilla in a bowl and mix well with mixer. Pour into ice cream freezer and add condensed milk. Stir well and fill to line on freezer with whole milk.
Put 1/2 of ham, potatoes and onion in crock-pot. Sprinkle with salt, pepper and 1/2 of shredded cheese. Repeat layers. Spread undiluted soup evenly over top so air doesn't reach potatoes. Sprinkle with paprika. Cover; cook on low for 8 hours or on high for 4 hours, or until tender.
Boil chicken until done. Pull meat off bones and put in pieces in baking dish. Mix soup and sour cream and put on top of chicken. Melt butter with crushed cracker crumbs and put on top of chicken and soup mixture. Bake at 350° for 25 to 30 minutes.
Simmer spinach for 3 to 5 minutes. Drain well and chop. Cook onion in butter until tender. Add spinach and heat. Combine egg, cheeses, nutmeg and spinach. Stuff 20 cooked shells; cover with sauce.
Add yeast to water; set aside to soften. Heat milk in large pan until bubbles form at the edges. Add salt, milk and oil, then cool mixture to lukewarm. Add 2 cups flour; stir to make a smooth batter. Add egg and yeast; blend well. Add remaining flour to form dough. Knead dough on floured board until smooth. Let it rise in greased, covered pan until double in bulk. Fold dough down. Let it rest 5 minutes. Shape into rolls or loaves in greased pans. Let rise until double in bulk. Bake at 350° for 20 to 25 minutes for rolls or 25 to 30 minutes for loaves.
Brown hamburger and drain. Add Italian seasoning. Add pizza sauce, tomato paste and soup. Boil macaroni until tender. Add to preceding. Mix and pour into large casserole dish. Top with cheese. Bake at 350° for 30 minutes.
Combine ingredients. Mix well until blended. Dressing per tablespoon has 53 calories, 39 grams of protein, 2 grams of carbohydrates, 5 grams total fat, 4 milligrams of cholesterol and 39 milligrams of sodium.
Cream butter; gradually add sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings.
Boil 1 can Dr. Pepper to mix the Jello with, then add 1 cold can of Dr. Pepper and pecans. Chill.
Combine rice and cheese. Combine eggs, parsley and salt. Add the mixtures, and stir into the spinach. Pour into an oiled 1-quart casserole. Top with bread crumbs mixed with oil. Bake at 350° for 25 to 35 minutes.
Cream together sugar and margarine at medium speed of an electric mixer until combined. Gradually add egg substitute, beating well; set aside. Combine sour cream and baking soda; set aside. Combine flour and salt and, at low speed, add to sugar mixture alternately with sour cream mixture, beginning and ending with flour mixture. Stir in vanilla. Spoon batter into a 10-inch loaf pan coated with cooking spray. Bake at 325° for 1 hour and 35 minutes or until wood pick inserted comes out clean. Cool in pan for 10 minutes, then remove from pan and cool on wire rack. Yield: 24 servings. Per serving: Calories 250, Fat 7.7 g, Cholesterol 6 mg, Sodium 152 mg.
Mix sugar and eggs together. Add corn syrup, margarine, vanilla, salt, and flour. Beat on high for 2 min. Add pecans. Pour into two of your favorite 9 in. unbaked pie shells. Bake at 300°F for 30-40 min.
Cream sugar, shortening and peanut butter. Add eggs, vanilla, flour, salt and baking powder. Stir in chips and nuts. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Cut while warm.
Mix all ingredients. Make into balls. Put in a casserole dish. You can brown the meat balls before you bake them if you want. Cover them with tomato juice and sliced green pepper. Cover with aluminum and bake on 350° for 1 hour.
Melt butter, pour over sugar, add flour, 3 eggs and other ingredients. Mix and add last 3 eggs; pour into greased and floured Bundt pan. Bake at 325° for one hour and test with a toothpick. If comes out clean remove and let cool for 10 minutes. If not done, check again in about 10 minutes.
With a wire whisk, stir together undiluted juice and mixture of cornstarch, cinnamon and salt. Heat to consistency of gravy. Pour over apples. Turn mixture into prepared pie shell; dot with margarine. Cover with top crust; cut slits in crust to allow steam to escape. Sprinkle lightly with water and nutmeg to taste. Bake at 450° for 15 minutes, then at 350° for 30 more minutes.
Cook rice as directed. Mix soup, milk and mushrooms. Add browned sausage and cooked rice. Pour into a greased 9 x 13 baking dish. Bake at 350° for 40 minutes.
Combine all ingredients in large bowl and toss. Cover and refrigerate overnight or for at least 3 hours for flavors to blend. Serve chilled or room temperature. Serves 4.
Combine popcorn and pecans in a lightly greased large roasting pan; set aside. Combine peanuts and the next 3 ingredients in a large saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from heat. Stir in vanilla and soda. Pour peanut mixture over popcorn mixture; stir with a lightly greased long handled spoon until popcorn mixture is coated. Bake at 250° for 1 hour, stirring every 15 minutes.
In a mixing bowl, combine margarine, peanut butter, brown sugar, corn syrup, and vanilla; gradually add oats. Press into a greased 9 X 13-inch baking pan. Bake at 400° for 12-14 minutes. Cool on wire rack 5 minutes.
In a large frypan cook onion in margarine until golden. Remove from heat. Quickly stir in flour. Add all other ingredients. Pour into greased bowl. Sprinkle more cracker crumbs on top. Dab with margarine. Bake at 350° for approximately 35 minutes or until center seems done.
Heat oven to 325°. Beat eggs, milk and seasoned salt. Tear ham or corned beef into small pieces into egg mixture. Stir in cheese and onion. Pour into greased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish or an 8 x 8 x 2-inch dish. Bake, uncovered, 40 to 45 minutes or until omelet is set and top is golden brown. This is easily doubled and baked in 2 dishes. Serves 4 to 6.
Cook and drain sausage. Slightly beat eggs. Add milk, salt, mustard, bread (tear into small pieces), grated Cheddar and onion. Add sausage to ingredients; mix together and pour into baking dish (9 x 13-inch). Let stand in refrigerator overnight. Bake at 350° for 45 minutes to 1 hour, until center is firmly cooked. Stir lightly every 15 to 20 minutes. Do not stir after removal from oven.
Melt butter in a 2-quart casserole. Combine sugar, flour, baking powder, salt and cinnamon in bowl. Mix well. Add milk and butter; blend well. Pour batter into a 2-quart casserole. Drain apples; pile in center of batter. Bake in a 375° oven for 30 to 40 minutes or until batter covers fruit and crust browns. Serve warm. Makes 4 to 6 servings.
Mix the 1 cup flour, brown sugar and butter. Pat in bottom of greased and floured 8-inch square pan. Bake at 350° for 15 minutes. (It will look awful!) Blend rest of ingredients and spread on top of baked mixture. Bake for 30 minutes more. (It will look great!) Cool before cutting into squares. Store in tightly closed container.
Brown ground beef. Add soup, enchilada sauce and spices and thicken with cornstarch. Tear tortillas into 1 1/2-inch pieces. Put meat and sauce around the bottom of casserole dish. Add layer of tortilla pieces. Sprinkle onion, cheese and olives. Repeat layers, ending with sauce. Bake at 350° for 40 minutes. Serves 12.
Bake cake as directed in 3 layers. Let cool for 5 minutes. Poke holes in cake and spoon on Cool Whip. Dust top with cocoa or grated chocolate. Refrigerate for 2 to 3 hours.
Saute onions in butter. Add beans; stir in mustard. Put beans in casserole in layers with sliced tomatoes, salt and sugar. Bake 30 minutes in 400° oven.
Drain pineapple juice in a cup and add enough water to equal 1 cup. Heat and pour over jello. Let cool and add the rest of the ingredients.
Boil ingredients together (except baking powder) for 5 minutes; mix well. Remove from heat and add baking powder; stir in quickly. Pour over popped corn; mix well. Put in 2 large flat pans and place in 250° oven for 1 hour. Stir 3 or 4 times. Ad 1 package of peanuts if you like.
Mix and beat vigorously. In a 9 x 13 pan or 12-inch iron skillet, melt a tablespoon of Crisco or meat drippings. Pour grease into cornbread batter and mix well. Bake in 375° oven for 35 to 45 minutes until golden brown.
Break up corn bread into a 9 x 13-inch pan. Slowly start adding chicken broth with bouillon cube dissolved in it. Once the corn bread is moist, add onion, celery, eggs, 2 tablespoons of sage (add more, if desired) and salt and pepper to taste. You know the corn bread is mixed just right when it is easy to fold. Too much moisture will make it soggy. Bake for 1 1/2 hours at 350° or until top is golden brown. Add broth every 30 minutes to keep it moist.
Boil chicken and take off of	the bone. Drain mixed vegetables and put in bottom of oblong casserole dish. Add chicken, onion, celery and chicken soup. Add 1 can of chicken broth and mix together. Add salt and pepper to taste. Mix in a bowl margarine, milk and flour and pour over mixture. Bake at 400° for 35 to 40 minutes or until crust is brown.
Place chicken in casserole pan. Slice eggs on top of chicken. Pour Veg-All over this. Mix soup and onion together and spread on top.
Brown beef; drain well. Add ingredients listed, except buns, cheese and tomatoes. Combine ingredients well. Heat thoroughly.
Mix ingredients, preheat oven to 400°. Divide cooking oil. Add part of oil to mixture; stir. Pour into 9-inch hot skillet. Pour remaining oil over top. Bake 45 minutes or until golden brown at 400°. Serves 5 or 6.
In very large skillet, melt butter. Add green pepper, onions and celery. Saute about 3 minutes. Stir in zucchini, salt, sweet basil and soy sauce. Cover and simmer about 5 minutes. Stir in corn and tomatoes and the stewed tomatoes. Cover and simmer until vegetables are crisp-tender. You may serve this dish as a soup or serve over cooked rice or noodles.
Wash and drain all vegetables. Layer them in a salad bowl in the order listed. Spread mayonnaise on top, sealing the edges (you may use a little less than a quart). Sprinkle cheese on top and cover with plastic wrap. Refrigerate overnight. Toss right before serving Serves 20.
Saute onion and bell pepper. Add beef and brown in skillet. Drain off grease. Pour meat mixture into a large casserole dish. Add, mixing well, the pork and beans, molasses, barbecue sauce, Worcestershire sauce, Tabasco sauce, vinegar and catsup. Bake 15 minutes at 400°.
Mix ingredients and spread in 9 x 13 pan. Bake at 350° for 15 minutes.
Roll chicken in flour mixture. Brown in butter. Add onion and cook until tender, but not brown. Slice mushrooms and pour over chicken. Add wine. Simmer 30 to 35 minutes. Remove chicken. Add half and half to skillet mixture and heat. Pour over chicken. Serve over rice.
Mix at slow speed until moist. Whip at high speed for at least 5 minutes. Will keep 6 months in airtight container in refrigerator.
Cream together sugars and margarine. Mix in eggs and flavorings. Gradually add milk and flour to make a soft dough. Roll out on floured board and cut. Bake on a lightly greased cookie sheet at 370° for 7 to 9 minutes.
Cook raisins in water until plump. Dissolve soda in 1 cup raisin water. Mix all ingredients in large bowl. Drop by teaspoons and bake at 375° for 10 minutes.
Cream butter and sugar; add eggs and vanilla. Beat. Stir in flour and baking powder until dough is very stiff. Cover and chill for 3 hours or more.
Combine first 5 ingredients in large saucepan. Cook over medium heat until mixture comes to boil, stirring gently. Boil 5 minutes, stirring constantly. Remove from heat. Add chocolate morsels to marshmallow mixture, stirring until melted. Add pecans and vanilla, stirring well. Spread evenly in 8-inch square pan. Cool and cut. Makes 2 pounds.
Beat eggs. Add remaining ingredients, except for cheese. Mix, then pour into buttered casserole. Top with cheese. Bake, uncovered, for 1 hour at 350° or until set.
Put all ingredients into crock-pot, except bacon. Heat on high for about 3 hours. Sprinkle crumbled bacon on top of each bowl.
Brown meat, onion and green pepper together. Add 1 can soup, catsup and mustard. Heat; serve on warm hamburger buns.
Mix first 5 ingredients together. Melt margarine in a 12 x 7 1/2-inch glass baking dish. Pour batter over melted margarine; pour peaches over batter. Bake 1 hour at 350°. Serve warm plain or with whipped cream. Makes 12 servings.
Use a bit pot and boil slowly to soft ball stage. (Turns brown as it cooks.) Be sure to stir constantly. Take off heat and add vanilla and pecans. Stir until candy looks creamy. Drop by teaspoonfuls onto waxed paper.
Cook and stir onion, garlic, salt, lemon juice and Worcestershire sauce in 1/4 cup butter. Stir in parsley. Keep sauce warm. Melt 2 tablespoons butter in skillet. Cook tenderloin slices over medium-high heat to medium done, about 3 or 4 minutes on each side.
Cook carrots, covered, in 3 inches water. Drain; put in 1-quart baking dish. Add raisins, butter, honey, lemon juice and ginger. Bake, uncovered, at 375° for 35 minutes. Stir occasionally; sprinkle with almonds.
Combine all ingredients except biscuits. Separate each biscuit into 3 pizza rounds. Spread with mixture and place on cookie sheets. Freeze. Store in plastic bags until ready to serve. Bake at 425° for 10 minutes. Yields 90.
Mix all ingredients together and put in casserole. Cover with grated cheese. Bake in a 350° oven for 30 minutes, until hot.
Cream oleo, Crisco and sugar. Add eggs. Add remaining ingredients. Mix well. Bake in a greased and floured Bundt tube pan at 350° about 1 hour or until done.
Mix Shoe Peg corn, pimentos, green pepper, onion and celery together. Add sugar, oil, vinegar, salt and black pepper. Refrigerate. Will keep for 2 to 3 weeks.
Boil leg quarters until tender. Take chicken off the bones. Two cups of chicken broth per cup of rice. Salt and pepper according to taste. Bring rice to a boil. Cut down heat to low and cook rice 35 minutes. Be sure to add chicken back to rice before cooking rice.
Lightly spray baking sheet with cooking spray; set aside. Separate dough into 10 pieces. Make an indentation in the center of one piece with your thumb. Lightly sprinkle with oregano and garlic powder. Top with 1 cheese cube. Pull dough over cheese and firmly pinch together so that the cheese is completely enclosed.
In large pot, melt 1/4 cup butter and 2 tablespoons flour. Stir until smooth. Add 1 cup milk and 2 cups cream (whipping). Cook until thick (about 10 minutes). Add potatoes, onions, salt and pepper to taste. Stir in clams and heat.
Mix all ingredients together until mixed thoroughly. Add food coloring to make a desired color. Keep in airtight container.
Place potatoes in 9 x 13-inch casserole dish. Mix next 6 ingredients and pour over potatoes. Mix corn flakes with 1/4 c. melted butter and pour on top. Bake at 350° for 45 minutes.
Combine all the ingredients in a food processor and process until very smooth. Scrape into a pretty serving bowl and place the avocado seed in the middle. Yield: About 5 cups (plenty for a good-size party).
Combine all ingredients in a 2-quart bowl and mix well. Shape into 36 small meatballs using about 1 teaspoon for each. Place in 13 x 9 x 2-inch pan. Bake in 400° oven for 12 to 15 minutes or until brown.
Pour over vegetables and let set overnight. Drain and serve. Save liquid to pour over leftover salad. Keeps 3 or 4 weeks.
Mix together butter, 1/4 cup powdered sugar and 1 cup flour; put in 8-inch square pan. Bake 15 to 20 minutes in 350 oven.
Hollow out loaf of bread. Fill and bake 15 to 20 minutes.
Preheat oven to 400°. Mix crushed pretzels, melted butter or margarine and 3 tablespoons of sugar. Press into a 9 x 13-inch or 7 1/2 x 11 1/2-inch pan. Bake for 8 minutes; remove from oven to cool. Dissolve gelatin in boiling water. Cool in refrigerator until partially set; stir in strawberries and pecans. While gelatin is setting, heat softened cream cheese and 1 cup sugar until smooth. Stir in whipped topping and carefully spread over crust. Spoon gelatin mixture over cream cheese layer. Refrigerate until firm.
Melt butter; stir in brown sugar. Bring to boil, stirring constantly. Cook 2 minutes. Stir in cream. Bring to boil again. Take off heat. Cool until lukewarm. Stir in confectioners sugar. Beat until spreading consistency.
Mix all ingredients thoroughly. Heat oil in pan. Form ingredients in ball, using a medium size wet spoon. Spoon into hot oil. Cook slowly until brown on both sides. Do not mash out. Great with salad.