HumbleIntelligence/food-ner-1-Million huggingface dataset:
Salt, cook and drain spinach according to directions on box. Press all water out in a colander. In a bowl, combine spinach, cream cheese and margarine. Spread into small casserole dish. Sprinkle generously with Parmesan cheese. Bake at 350° for 30 minutes. Makes small casserole or double for 9 x 15-inch pan.
Wash and dry chicken. Mix salt into crushed cereal. Dip each piece of chicken into butter. Toss chicken in cereal mixture. Place chicken pieces on cookie sheet. Drizzle remaining butter and cereal mixture over top. Bake, uncovered, at 325° (legs 1 1/2 hours, drumsticks 1 hour).
In a large saucepan, combine potatoes, onion, celery, garlic, chicken broth, salt and marjoram. Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables are tender. Stir in cream, milk and margarine. Combine flour and corn; stir into soup. Heat, but do not boil, until slightly thickened. Gently stir in salmon and heat through. Yield: 6 to 8 servings.
Cook stew meat until almost done. Add vegetables. Cook until done. Add soup last. Ready to eat.
Pour over croissants. Wait 10 minutes. Flip croissants and bake for 45 minutes at 350°.
Combine milk and eggs. Pour over bread cubes. Stir in remaining ingredients. Pour mixture in 8-inch round baking dish. Place dish in shallow pan of water. Bake at 350° for approximately 45 minutes.
Mash avocados with fork. Scrape tomato pulp into avocados. Mix with onion and other ingredients. Serve on lettuce and garnish with 2 pieces of crisp cooked tortillas. The bright green slick skinned avocados have a better flavor, if they are available.
Combine water and sugar in small saucepan. Add cinnamon stick. Bring to a boil, stirring until sugar dissolves. Add berries and boil rapidly until they pop (about 2 or 3 minutes). Chill. Remove cinnamon stick and serve in relish dish or hollowed-out lemon cups. Yields 6 servings.
Boil potatoes until tender. Peel and mash. Add other ingredients and place in baking dish. Top with marshmallows. Brown at 350°.
Brown hamburger with chopped onion. Cook noodles; rinse and drain. Mix noodles and meat. Stir in soup, water and cheese. Salt and pepper to taste. Pour into greased casserole baking dish. Bake at 350° for 35 minutes.
Beat eggs in a large bowl, gradually adding sugar until thick and light (about 5 minutes). Stir in liquor. Beat heavy cream in a large chilled mixing bowl. Gently fold into egg mixture. Stir in half and half. Chill in tightly covered bowl. Sprinkle nutmeg on top of egg nog before serving.
In large bowl measure first 7 ingredients. In medium bowl with fork, beat eggs slightly; stir in zucchini and oil. Stir the rest of ingredients all at once. Batter will be lumpy. Spoon into greased muffin tins. Bake at 400° for 25 minutes. Check with toothpick. Makes about 12.
Brown beef, onion and green pepper in small amount of melted shortening in a large frying pan. Mix in remaining ingredients. Spoon into a greased baking dish. Bake in a preheated oven at 350° for 40 minutes. Makes 4 to 6 servings.
Wash beef roast. Place in crock-pot. Pour pepper and juice over meat. Put onion on top. Cook 10 to 12 hours on low setting.
Place ingredients in a 9 x 13-inch pan in given order. Sprinkle top with the 1/2 cup sugar. Bake in 350° oven for 40 to 45 minutes.
Cream the shortening, sugar and eggs. Sift and add flour, cream of tartar, soda and salt. Roll into balls the size of a walnut, then roll in the sugar-cinnamon mixture. Place 2-inches apart on an ungreased cookie sheet. Bake at 400° for 8 to 10 minutes or until light brown and still soft. Let cool and get hard before eating.
In a bowl combine oat cereal, Shredded Wheat, pretzels and nuts to melted butter. Add Worcestershire sauce, garlic powder and onion salt. Pour gradually over cereal mixture, stirring constantly to blend evenly. Spread in a shallow baking pan. Bake at 250° for 45 minutes or until lightly toasted. Stir occasionally. Let cool. Store in an airtight container for freshness.
Combine cheese and flour. Mix in remaining ingredients. Pour into 9-inch pie shell and bake at 350° for 50 to 55 minutes. Serves 6.
Saute onion and pepper in oleo. Add corn. Mix with eggs and corn muffin mix. Spread sour cream on top. Add cheese.
Combine oleo, pecans and flour. Press in 10-inch pan. Cook at 350° until light brown and let cool.
Wrap above ingredients tightly in foil (put into serving portions). Bake at 350° for about 1 hour.
Cook noodles. Brown meat and onion (drain). Pour in large casserole dish. Add spaghetti sauce and noodles. Mix well. Top with pepperoni and cover with Mozzarella cheese. Bake at 375° until golden brown.
Combine all ingredients in a soup pot and put in enough water to cover all the ingredients. Simmer for 3 hours and serve hot in individual bowls topped with Mozzarella cheese, grated.
Make brown gravy; cook meat (chop up). Add meat and vegetables to gravy. Cook until done.
Roll out pie crust. Cut into 5-inch circles to fit muffin pans. Flute edges. Combine and beat the remaining ingredients except nuts. Fill tart shells 3/4 full. Bake for 5 minutes at 450°. Reduce heat to 350° and bake for 15 minutes. Place nut halves on top of tart. Bake for 1 to 5 minutes longer or until set.
Mix ingredients together and pour into an oblong bread pan. Bake at 375° for 35 to 40 minutes or until done.
Chop onions (may cook onions with squash). Mix all ingredients together. Pour in casserole dish and bake 45 minutes at 350°.
Mix all ingredients together. Chill for 1 hour. Form into ball and roll in parsley. Serve with crackers.
Cook noodles according to box. In large Pyrex, layer 1/2 of cooked noodles, hamburger and 1 jar of sauce; layer on slices of Velveeta and sprinkle Parmesan cheese. Repeat process. Bake at 350° for approximately 45 minutes.
Brush the brandy over the chicken breasts and let them stand 15 minutes to absorb the liquid. Then rub the salt, pepper and marjoram into the chicken. Melt the butter in skillet and add the chicken. Brown carefully on all sides over low heat. Remove chicken and arrange in baking dish. Keep warm.
Boil all together for 3 minutes. (I keep a jar of this in my refrigerator at all times. This is a time saver and excellent.)
Mix egg and milk. Mix flour and seasoned salt. Wash mushrooms and dip into egg and milk mixture. Next, place mushrooms into flour and seasonings mixture. Make sure to coat well. Place mushrooms into hot deep-fryer (such as Fry Daddy). Grease should be on about 300°. Cook mushrooms 2 to 3 minutes. Let cool. Salt and pepper may be added to taste.
Brown pork chops in light oil; then make gravy and set aside. In a casserole dish, put a layer of sliced potatoes, a layer of sliced onions, then potatoes and onions again. Arrange chops on top. Add soup and gravy. Cover with foil and bake at 375° until potatoes are tender.
Brown beef in oil in pot. Stir in dry onion soup mix, tomato paste and water. Bring to boil. Simmer for 2 hours. Cook sliced carrots in microwave for 15 minutes. Pour carrots and carrot juice into beef mixture. Continue simmering. Cook noodles according to directions. Serve in separate bowl. Pour goulash in bowl to be spooned over noodles at the table.
Mix all the ingredients together in a bowl. Fry meatballs until brown. Place the meatballs in a large pot; cover the meatballs with water and add a few bouillon cubes. Cover. Over low heat, cook approximately 1 hour.
Mix all together and bake at 350° for about 40 minutes until apples are done and toothpick comes out clean.
Stir in a little flour if potatoes are watery. Shape into cakes and fry in a well-greased skillet. Or fry in deep fat, turning once. Delicious served with applesauce as a topping.
Cook limas as directed on package. Cook soup, cheese and pepper until cheese melts. Add butter;	put beans into greased casserole. Add soup mixture and bake at 350° for 25 to 30 minutes.
In small amount of oil, stir-fry onion, garlic and zucchini about 3 minutes. Add seasonings. Cook 3 to 5 minutes or until just tender. Add tomatoes and bay leaves. Cover and cook over moderate heat 15 minutes, stirring occasionally. Add flour to thicken and more salt, if required. Remove bay leaves before serving. Serve it cold or hot as a meat accompaniment. Serves 8 to 10.
Mix together the first five ingredients and cook until thickened over low heat. Cool in refrigerator. Add 4 peeled, diced apples. Mix with pineapple mixture. Cover with Cool Whip and refrigerate.
Cream margarine, sugar and eggs. Then add sifted flour alternately with milk, beginning with flour and ending with flour. Bake in large greased tube pan for 1 1/2 hours at 300°.
Brown onion in hot fat. Stir in flour, then stir in rest of ingredients. Add about 1/2 cup tomato juice (drained from tomatoes) to make a sauce of medium thickness. Let simmer until thickened.
Into large bowl, measure flour, butter, sugar, orange juice and egg yolk. With mixer on medium speed, beat ingredients until well mixed. Cover and refrigerate about 1 hour. Preheat oven to 375°. Use part of dough at a time. Keep rest covered and refrigerated. Shape dough into balls. Press deep thumb indentation. Bake on cookie sheet, about 10 minutes, 5 minutes into baking, pull sheet out and repress down thumbprint. Bake for rest of 5 minutes. Take out and fill with a small bit of jam. Place back in oven for 3 more minutes. Remove to rack and cool.
In medium skillet over medium heat, saute beef cubes in oil until dark brown. Add water, soy sauce, 3 cups cabbage, onion, bacon, garlic, salt, pepper, mustard, potatoes (both kinds) and ketchup. Cover and cook on low heat, 6 to 8 hours. Before serving, heat again on high heat. Add the 1 cup of cabbage left. Serve.
Cream margarine and sugar together. Mix dry ingredients in bowl. Add milk alternately with dry ingredients to the creamed mixture, mixing well with a large spoon. Batter will be medium stiff. Mix the fruit with sugar and 1 cup fruit juice. Put fruit mixture in greased 2-quart baking dish. Pour batter over fruit. Bake in 400° oven for 15 minutes, then lower temperature to 325° and bake 15 to 30 minutes more until, when tested, there is no soft dough.
In a large bowl, mix all items except cucumbers. Add cucumbers and mix.	Cover and refrigerate until serving.
Combine crumbs, nuts, flour and 1 tablespoon sugar. Stir in melted butter; toss. Press into bottom and up sides of 9-inch pie plate. Bake at 375° for 8 minutes. Cool on wire rack.
Mash cheese. Drain clams; save juice. Add clams, Tabasco, garlic, onion and lemon juice to cheese; add enough clam juice for dunking consistency. Serve with chips. Yields 2 to 2 1/2 cups.
Bring to boil the sugar, butter, Marshmallow Creme and evaporated milk. When totally boiling all over, time 5 minutes, stirring constantly. Remove from heat and add chocolate chips. Stir until starts to thicken up. Spread in buttered pan.
Gradually stir the corn meal into the milk. Let it come to a boil until it becomes mush. Add salt, butter, eggs and baking powder. Put mixture in round souffle dish. Bake at 350° for 30 minutes until golden brown.
In a small saucepan, combine corned beef, Swiss cheese, cream cheese, sour cream and sauerkraut. Cook over low heat to combine ingredients as cheese melts. Thin with milk to dipping consistency. Serve warm with rye crackers or bread sticks.
Mix 2 1/2 cups buttermilk with the meal. Add well beaten eggs and salt. Dissolve soda in the remaining buttermilk and stir into batter. Pour into greased baking dish and add shortening. Bake at 350° for 20 to 30 minutes.
Combine soup, milk, salt and pepper. Stir in chicken, green beans, vegetables, chopped onion and cheese. Pour into a 2 1/2-quart casserole. Bake at 350° for 45 minutes. Sprinkle with French fried onions and bake 10 minutes or longer, until onions are brown.
Dissolve yeast in 1/4 cup warm water; set aside. Beat egg. Add sugar, 1 cup warm water and oil. Mix in flour to liquid ingredients. Add yeast. Mix well.
Cut eggs in half and remove yolks. Mash yolks and blend with mayonnaise, sour cream and horseradish mustard. Cook bacon until crisp; drain and crumble. Chop egg whites and combine with bacon, onion, potatoes and salad dressing. Fold in mayonnaise mixture and season to taste with salt and celery seed.
Dissolve jello in hot water. Let cool. Add ginger ale. Stir well. Put in refrigerator until it starts to set. Add remaining ingredients. Place in mold and chill until firm.
Mix well; form into balls. Bake 15 minutes at 350°. May be frozen, unbaked, for future use.
Soften cream cheese; blend with marshmallow cream. Add coloring; mix until smooth. Serve with your favorite fruit.
Brown beef in skillet and drain. Combine beef, green beans, soup, water, salt and pepper. Pour into a 2-quart casserole. Combine mashed potatoes and 1/2 can French fried onions. Spoon potato mixture in a rounded ring around top outer edge of casserole. Bake, uncovered, at 350° for 25 minutes. Top potatoes with cheese and remaining onions. Bake 5 minutes longer. Makes 6 servings.
Chop beef very fine. Melt butter. Add all ingredients, except eggs. Heat and then add eggs. Cook like scrambled eggs. Serves 4.
Mix all ingredients together in a baking dish. Preheat oven to 350°. Put the bacon on top and put in oven for 1/2 hour to 45 minutes.
Melt butter in saucepan and brown slightly. Add brown sugar and flour and stir until blended. Add milk and slightly beaten egg yolks. Cook over direct heat until mixture thickens. Remove from heat and add vanilla. Pour into baked shell and top with meringue.
Mix cheeses and set aside. Cook ground beef. Drain grease and add chili and enchilada sauce. Let cook 5 minutes. Butter tops of each tortilla. Wrap in plastic wrap and microwave until real warm (1 to 2 minutes). Fill tortillas. Add cheese, roll and place, fold side down, in long casserole dish. Pour leftover mixture on top. Cook 30 minutes at 350°. Add more cheese on top and let melt.
Mix all ingredients in order given. Bake in greased 13 x 9-inch pan at 350° for about 25 to 30 minutes or until top is slightly brown.
Combine all cans of fruit in baking dish. Combine brown sugar, butter, and curry stirring well. Spoon over fruit. Cover and bake till thoroughly heated. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Bring the vinegar, water, sugar, celery seed and mustard seed to a boil. Boil 1 minute and cool. Shred cabbage (4 to 5 cups) and carrot. Add 1 teaspoon salt and let stand for 1 hour. Squeeze out all liquid. Cover with vinegar solution and freeze.
Sift into large bowl, the flour, cut in shortening; add buttermilk and yeast which has been dissolved in water. Stir until moist, knead a few minutes. Roll to 1/2-inch thick and cut with biscuit cutter. Place on ungreased pan and let raise 1 hour, brush with milk and butter. Bake at 400° for 10 to 15 minutes. Makes 2 1/2 dozen.
Heat water and beans to boiling in three-quart saucepan. Boil two minutes. Remove from heat. Cover and let stand 1 hour.
Mix pumpkin, sugar and spices together. Separate eggs. Beat yolks and add to mixture. Add 1 cup milk, butter and vanilla. Beat egg whites (not too dry). Fold into pumpkin mixture. Put in shell and bake at 450° for 20 minutes. Reduce oven to 325° and continue baking until knife in center comes out clean.
Mix dry ingredients, then butter and beaten egg yolks. Beat egg whites until stiff, then fold in last. Bake at 350° for approximately 55 minutes or until golden brown.
Cream shortening and sugar together. Add egg, vanilla and peanut butter. Sift flour, soda and salt together and add to creamed mixture. Put the dough through a cookie press onto ungreased cookie sheet or roll into small balls and press flat with a fork. Bake at 350° for 12 to 15 minutes.
In large heavy pan brown ground beef with onion and parsley; add tomato paste, water, salt and pepper. Simmer for 1 hour. Meanwhile, cook lasagna noodles as directed on package. Mix eggs and cottage cheese together. Using a 13 x 9 x 2-inch pan and an 8 x 8-inch pan, spread about 1/2 cup meat sauce in each. Alternate layers of lasagna, meat sauce, cottage cheese mixture and Mozzarella cheese until pans are full. Sprinkle generously with Parmesan cheese. Bake at 350° for 30 to 40 minutes until bubbly. Great warmed up.
Combine flour, salt, pepper and paprika in bag. Shake chicken in bag with this mix.
This may be used with 2 1/2 to 3 pounds chicken, pork chops and steak.
Combine 1 1/2 cups flour, sugar, baking powder and salt; set aside. Beat egg. Add butter and vanilla.
Mix all together. Bake 40 minutes, covered, at 325°. Then, remove cover and brown.
Cook chicken until meat separates from bone. Remove bones; cut meat into bite size pieces. Reserve all chicken stock. After stock has cooled, skim some grease off top. Cook pork roast; break apart meat. Add chicken and pork to stock; heat through. Add tomatoes, puree and add water as necessary. Add potatoes, onions, salt, pepper, Worcestershire sauce and Tabasco sauce to taste. Add lima beans and whole corn. Add creamed corn last. Add more water and tomato sauce to taste.
Melt margarine in 12 x 8-inch pan in moderate oven. Mix sugar, flour, milk, baking powder and salt. Pour mixture into melted margarine. Stir lightly. Into this pour 1 quart of fruit (peaches, apples, apricots or berries, juice and all). Distribute evenly, then bake at 350° until crust forms on top and browns, about 30 minutes. Spoon or cut out. Serve with table cream, ice cream or whipped cream, if desired. Best served warm.
Combine ingredients and bake in a 7 x 11-inch flat Pyrex casserole dish for 1 hour at 350°. Serve with jellied cranberry sauce.
In slow cooker, layer 1/2 of potatoes, ham, onion and cheese. Repeat layers. In a small bowl, combine soup, milk and thyme; pour over top. Cover; cook on high setting for 3 hours. Reduce to low setting; cook for 2 to 2 1/2 hours or until potatoes are tender.
Combine all ingredients except the walnuts to be used for garnish in a large saucepan and stir to blend well. Cook the soup over medium heat until warmed through (15 minutes). Ladle the soup into bowls and add a few chopped walnut pieces in the center. Makes 6 servings. Quick and delicious!
Beat egg whites with sugar and baking powder, not too stiff. Fold in remaining ingredients. Spread in a greased Pyrex pie pan. Bake at 350° for 25 minutes.
Place pineapple chunks in jar with lid. Combine all remaining ingredients in saucepan and simmer 10 to 12 minutes. Pour hot mixture over pineapple. Seal jar. Refrigerate a minimum of 3 to 4 days.
Combine soups, chilies, spices, Tabasco sauce and 1 cup broth. Mix well. Cover bottom of a 9 x 13-inch pan with 2 cups corn chips. Spread 1/2 of chicken over this, then half of sauce mix and half of the grated cheese. Repeat, ending with cheese. Bake at 350° for 30 minutes.
Put in a greased casserole dish (8 x 8-inch) the zucchini, tomato and onion. Mix with an electric mixer the milk, eggs, Parmesan cheese and Bisquick. Pour over vegetables. Bake at 400° for 30 to 35 minutes.
Dissolve Jell-O in boiling water. Drain pineapple. Use juice and enough water to make 1 cup. Add juice to dissolve Jell-O, total of 3 cups of liquid only. Mix other ingredients and fold into Jell-O. Top with sliced peach or cherry in a dab of Cool Whip after refrigerated.
Spread the peanut butter onto a vanilla wafer, then place another wafer on top. Roll the wafer in the coconut so that the coconut sticks to the peanut butter, then make the eyes and mouth with the icing.
Place all ingredients except rice in a large saucepan. Cook for 30 minutes or until cabbage is tender. Add rice to mixture and cook an additional 10 minutes.
Mix first 3 ingredients together. Next mix together buttermilk, baking soda, baking powder and vanilla. Combine both mixtures then gradually add flour until well mixed. Grease cookie sheet well. Bake at 425°. This batter is very soupy. Makes very moist cookies.
Heat oven to 350°. Grease cookie sheets lightly with margarine. Sift together flour, baking soda and salt. Work softened butter in bowl until creamy. Add sugar and blend well. Add eggs and beat well. Add sifted dry ingredients alternately with bourbon. Beat well after each addition. Stir in raisins. Drop by teaspoon of dough 2 inches apart. Bake 10 to 12 minutes, until golden. Cool on a cookie sheet and then place on a wire rack to cool.
Spread cream cheese in bottom of pie plate. Spread chili over this. Spread cheese on top of this. Shredded Cheddar may also be added at this time. Bake at 350° for 20 minutes or until cheese bubbles.
Toss potatoes with mayo, salt, pepper, diced cheese and onion. Place in a greased 9 x 13-inch pan. Sprinkle with crumbled bacon. Bake at 325° uncovered for 1 hour. Makes 8 to 10 servings. Can be made ahead and frozen.
Break crackers into small pieces and arrange on a foil-lined cookie sheet. Turn the foil up around the edges. Boil the butter, margarine and sugar together for 3 minutes. Pour over the crackers and sprinkle with nuts. Bake 10 minutes at 300°.
Put mix in bowl and add other ingredients. Beat in mixer 4 minutes. Bake in layers as directed on mix box.
Mix together. Refrigerate overnight. Bake one hour at 350°. Serves 8.
Mix first 3 ingredients together. Bake at 350° for 30 minutes or until cake springs back when touched. Crumble cake in a punch bowl or other suitable dish. Beat pudding mix and milk until smooth. Allow to thicken about 5 minutes. Pour on top of crumbled cake. Slice strawberries, sprinkle with Equal and allow to set until strawberries form their own juice. Place on top of pudding. Top with Cool Whip, 1/16 of cake is 222 calories.
Mix egg, salmon and salt in bowl; add enough corn meal to make a stiff batter. Pinch off. Roll into ball and flatten (pat flat in hand). Fry in frypan on medium-high heat. Turn once; drain on paper towel. Good served with dry peas or beans.
Cream shortening and sugar. Mix flour and other dry ingredients and add together. Blended best by using fingers. Take 1/2 cup crumbs out for topping. Add sour milk and mix well. Pour into greased and floured 8 x 8-inch pan. Bake at 325° for 40 to 50 minutes.
Blend sour cream and cheese. Add remaining ingredients, mixing well. Chill before serving. Yields 2 1/4 cups.
Moisten cornstarch with a little cream; blend cottage cheese in food processor. Add eggs one at a time, sugar, lemon rind, cornstarch and vanilla. Last, mix in cream. Bake at 300° until done in center, about 1 hour.
Spray baking sheet to coat. Combine cornmeal, thyme, basil and Old Bay seasoning on large platter. Dip each fillet into until coated on both sides. Place on baking sheet and spray lightly with cooking spray. Bake at 400° for 20 minutes; reduce heat to 350° and bake another 5 minutes until golden and fish flakes easily.
Mix together sour cream, mayonnaise and taco mix. Spread in 8 to 9-inch dish. Top with tomatoes, Cheddar cheese and sliced black olives.
Mix all ingredients together. Slice off top of bread and hollow out inside of bread. Pour mixture inside of hollowed out bread. Put top back on bread. Wrap in foil. Bake at 350° for 1 hour. You may use pieces of bread for dippers or use crackers, chips, etc.
Mix pretzels, nuts, 3 tablespoons sugar and butter. Spread in a 9 x 13-inch pan and bake for 8 minutes at 350°. Let cool. Mix cream cheese and 1 cup sugar until sugar is dissolved, then add Cool Whip and mix until well blended. Spread over cooled pretzel layer. Dissolve jello in hot water. Let cool and thicken slightly. Add strawberries and spread over cream cheese layer. Chill at least 4 hours.
Cream the sugar and oil. Add eggs, one at a time. Add carrots, then dry ingredients. Bake in 2 layer pans at 325° for 40 minutes or bake 55 minutes for loaf pan.
Cut eggplant into 1/4-inch slices. Cook in a small amount of boiling water for 5 to 10 minutes or until eggplant is tender. Drain well.
Mix together. Garnish with strawberries. Good with cake. It isn't too sweet.
Drain the juice from the can of beets; save 3/4 cup of juice and mix with the sugar, vinegar and salt. Extra sugar and/or vinegar may be added if you want it more sweet or sour. Put the beets in container and add the liquid. This should set for at least 2 hours before serving.
Start with big pan. You can use black beans, red beans or pinto beans. (Wash the beans well if from a can.)