HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain spinach through colander until no water remains (press using food handler gloves). Add remaining ingredients; mix well. Chill. Serve with cut up vegetables, crackers, party size breads or bagel chips. Kids love it!
Arrange the following ingredients in layers in a long, flat casserole. Arrange in order listed. Do not stir. Place the cherry pie filling, crushed pineapple, butter (melted) and yellow cake mix. Bake for about 1 hour or less, until bubbly, in a 325° oven.
In large punch bowl, combine juices, water and sugar; stir until sugar dissolves. Just before serving; add club soda and ice. Makes 3 3/4 quarts.
Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix and sift flour, baking soda, salt, cinnamon and mace; add gradually. Stir in vanilla, apples and walnuts. Batter will be stiff. Spoon into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours. Let cool in pan 10 minutes. Remove to rack.
Mix ingredients together with hands until combined. Form into small balls the size of a walnut. Bake on ungreased cookie sheets at 350° for 20 minutes. Can be frozen and reheated.
Melt butter and add brown sugar. Pour into bottom of Bundt pan. Pour in nuts. Melt butter; add sugar and cinnamon. Dip frozen dinner rolls into mixture and arrange in Bundt pan. Pour remaining sugar mixture over rolls. Let rise. Bake at 350° for 35 to 40 minutes.
Preheat oven at 325°. Beat first 3 ingredients until creamy. Add next 7 ingredients and beat until smooth. Add last three ingredients. Bake in greased and floured loaf pan for approximately 45 minutes (check with toothpick).
Cut rhubarb in fine pieces and lay on bottom of pie crust. Then add sugar, salt, flour, milk, egg yolks and butter, beaten over the rhubarb pieces in pie crust. Bake at 350°. When custard is set, cover it with the egg whites and sugar, beaten. Bake to a delicate brown.
If venison is strong, marinate in salad oil and lemon juice for 2 hours. Before cooking, brush generously with oil; place on preheated broiler rack and broil 7 to 10 minutes on each side at 550°. Season with salt and paprika and serve on a hot platter garnished with mushrooms, parsley and watercress. Serves 4.
Sift together first 5 ingredients. Measure juice, rind and shortening. Add hot water to make 3/4 cup liquid. Add this and egg to dry ingredients. Mix well but do not beat. Add cranberries and nuts. Pour into 9 x 5-inch loaf pan, greased on bottom only. Bake at 325° for about 1 hour.
Mix sugar, butter, egg and flavoring well, stirring together; blend dry ingredients into shortening mixture. Chill one hour. Heat oven to 400°. Roll dough 1/8-inch thick on floured board; cut small stars. Bake on ungreased baking sheet for 6 to 8 minutes or lightly browned. Cool. Put two cookies together with melted sweet chocolate. Add dab of chocolate and sprinkle of chopped pistachio nuts on top.
Mix all ingredients together except bread crumbs. Stuff peppers with mixture. Sprinkle bread crumbs on top. Bake at 300 degrees for 40-46 minutes.
Mix all ingredients into a batter and fry in hot cooking oil until golden brown. Serve hot.
Preheat oven to 425°. Bake pastry shell 8 minutes; remove from oven. Reduce temperature to 350°. Cut 6 slices of American cheese into pieces; set aside.
Combine dry ingredients. Cut in shortening. Dissolve yeast in lukewarm water. Cool scalded milk to room temperature. Combine yeast with milk. Make a well in center of dry ingredients. Add liquid. Work into a dough. Knead dough 15 to 20 times. Let rest for about 10 minutes.
Cut and quarter cabbage. Put in pot and cover 3/4 of the way with water. Salt to taste. Cook until half done. Add hot dogs, peppers and fennel. Cook until tender. Serve.
Mix all ingredients except crackers in large bowl. Pour into greased casserole dish. Crumble crackers mixed with some melted margarine over casserole. Bake at 350° for 45 minutes.
Boil potatoes until done (drain). Slice thin. Add bouillon cubes to one cup boiling water; let dissolve. In a bowl, mix oil, vinegar, parsley and onion. Put a layer of sliced potatoes in a separate bowl; spoon on some of the mixture from the other bowl. Continue until all potatoes and mixture are used. Add salt and pepper.
Mix the Bisquick and the paprika in a bag. Shake the chicken in the bag and place in a shallow baking pan. Cook at 425° for 50 minutes.
Mix all ingredients together. Divide into half and press into pizza pan. Bake for 15 minutes at 450°. Let the cake completely cool. Top with Cool Whip and fruits of your choice.
Add Knox gelatine to boiling water; set aside. Add jello, cold water and sugar to saucepan. Heat until boils. Stir until dissolved. Take off heat when it boils. Add another cup of cold water. Mix together with unflavored gelatine. Pour into 2 (13 x 9-inch) pans. Cool 2 to 3 hours. Cut into cubes or use cookie cutters for shapes. Better than Jigglers.
Put all ingredients into crock-pot on low, stirring occasionally, until broccoli is tender, approximately 6 hours.
Add onions and celery to meat. Season to taste with salt and pepper. Cook together. In a 2-quart casserole, mix rice, soy sauce, soup and water. Mix well and add hamburger mixture to this. Bake at 300° for 1 to 1 1/2 hours.
Deep-fry onions and sliced garlic (separately), until golden. Drain and let cool. Lightly crush the onions. Reserve 2 Tbsp. of oil in which the garlic was fried. Set aside. Pour vinegar and water in an open pot; stir in salt, turmeric, and msg and let mixture boil. Boil and strain all the veggies, one variety at a time, until tender-crisp. (Boil tomato as the very last vegetable.) Place all the vegetables on a platter. Sprinkle with toasted sesame seeds, crushed onions, fried garlic and 2 Tbsp. reserved oil. Add more salt per taste. Mix well before serving. Serve at room temperature.
First, you take the corn oil. Place it in a saucepot to heat. Then you take the chopped garlic and diced onion (keep on low flame). Saute until they brown slightly. Then you add in the package of Goya Sazon. Stir and wait about 12 minutes, then add 1 tablespoon of fresh parsley and 1 can of tomato sauce (Goya). Let simmer for about 5 minutes in the same pot. Cook 1 pound chicken breast sauteed until brown with other ingredients, then add 2 tablespoons of Goya seasoning, then add 2 cups of water. Let cook for about 1 1/2 hours or until chicken is done. Serve over a white bed of rice. Enjoy.
Mix all ingredients (except bacon) together and place in baking dish. Cover with strips of bacon and bake at 350° until bacon is crisp.
In punch bowl, combine cider, lemon juice and sugar. Stir until sugar dissolves. Chill. Just before serving, add ginger ale. Garnish as desired. Serve over ice. Yield: 3 quarts.
Mix first 4 ingredients well. Add both milks. Cool, slowly stirring often and well until thickens. Add slightly beaten egg yolks. Cook about 1 minute. Add butter and vanilla. Cook about 2 to 3 minutes more, until smooth and thick. Cool well. Add to baked pie shell.
Sift dry ingredients, then add liquids. Grease an 8-inch square pan or muffin pan and bake at 425° for 20 to 25 minutes.
Cream butter and Spry. Add sugars and eggs. Add flour, cream of tartar, soda and vanilla. Roll in small balls and flatten on cookie sheet with glass dipped in sugar. Bake for 8 to 10 minutes at 350°.
Mix together and cook in heavy pot for 6 to 8 hours. Cook slowly and stir often. One hour before finished, add loose hamburg or meat balls.
Heat oven to 275°. Combine cereal, pretzel sticks and nuts in ungreased oblong pan (13 x 9 x 2-inches). Heat butter in 1-quart saucepan until melted. Remove from heat, stir in Worcestershire sauce, paprika and garlic salt. Pour over cereal mixture, tossing until thoroughly covered. Bake 30 minutes, stirring constantly.
Boil potatoes about 5 minutes and drain. Mix most of margarine with potatoes. Then mix with sour cream, onions, cream of chicken soup, Cheddar cheese, salt and pepper. Place in large casserole dish. Mix remainder of margarine with corn flakes which have been crushed. Place on top of potato mixture. Cook in 350° oven for 1 hour.
Pour boiling water over the rest of the ingredients and stir until all the salt has dissolved and allow to cool.
Mix cream cheese, 1 tablespoon milk and sugar with wire whip until smooth. Gently stir in whipped topping and spread over crust. Pour 1 cup milk in bowl and add pudding. Beat with whip until well blended for 1 to 2 minutes. Let stand 3 minutes. Stir in pumpkin and spices. Mix well and spread over cream cheese layer. Refrigerate at least 2 hours.
Spread 2/3 batter in lightly greased 9 x 12-inch pan. Spread 1 large can cherry pie filling on top. Drop remaining batter by teaspoons or pipe with cake decorator on top of pie filling. (Filling will not be covered). Bake at 325° for 1 hour.
Cream margarine (room temperature). Add flour, salt and vanilla and mix well. Stir in nuts. Bake on an ungreased pan in a moderate oven at 350° for 10 to 12 minutes. Roll in confectioners sugar while still warm.
Mix all ingredients. Makes enough marinade for 2 pounds of meat. Marinate meat in a nonmetallic container. Marinate in refrigerator for 8 hours or 2 hours at room temperature before cooking.
Melt oleo in a 9 x 13-inch pan. Put onion soup in melted butter. Stir well. Put broken pretzel pieces in soup and butter mix. Stir well with a turner. Bake at 200° for a metal pan or 175° for a glass dish for 2 hours. Stir every 20 minutes.
Grind the first 3 ingredients; mix with salt. Refrigerate overnight. Drain and rinse twice. Add the remaining ingredients to the first preparation; cook for 30 minutes, stirring often. Put in hot jars and seal.
Prepare macaroni and cheese according to package directions. While macaroni is cooking, brown ground beef; drain. Add onion and seasonings. Add the can of soup and 1/2 cup milk to meat and onion. Cook for 3 to 5 minutes. Grease casserole dish; place macaroni and cheese on bottom of dish. Pour 1/2 meat and soup mixture over macaroni and cheese; repeat. Top with cheese slices and buttered noodles. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
Mix and serve. Marshmallows will soften and mellow if salad is mixed ahead.
Mix first 6 ingredients in a large bowl and spread into a large casserole baking dish. Mix last 2 ingredients well and spread over casserole. Bake at 400° for 20 minutes or until bubbling.
Cream the butter. Gradually add brown sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add melted chocolate, coffee granules and rum extract; mix well. Stir in flour and 1 cup chopped walnuts. Pour mixture into pastry shell. Bake at 375° for 25 minutes. Cool completely. Chill. Garnish, if desired. Yields one 9-inch pie.
Preheat oven to 375°. Combine cake mix, melted butter or margarine and egg in a large bowl. Stir in all 3 chocolates and pecans. Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 375° for 9 to 11 minutes. Cool 1 minute on baking sheet. Remove to cooling rack.
Brown meat slowly in oleo. Add onion, mushrooms and seasonings. Cook until tender. Add cream cheese and milk. Continue cooking, stirring until cheese melts. Serve over noodles.
Preheat oven to 350°. Butter a 1 1/2-quart casserole. Beat half and half with eggs and flour until smooth. Split open chiles, rinse out seeds and drain on paper towels. Mix cheeses, reserve 1/2 cup of cheese for topping. Make alternate layers of remaining cheeses, chiles and egg mixture in casserole dish. Pour tomato sauce over top and sprinkle with reserved cheese. Bake 1 1/4 hours or until knife inserted in center comes out clean.
Combine first 4 ingredients. Sift together. Put in deep dish. Coat steaks on both sides and pound in with side of saucer. Cut steak in serving size pieces. Brown in oil in Dutch oven. Do not crowd.
Cream cheese, powdered sugar and vanilla together. Whip cream and fold in carefully. Pour into shell. Spread evenly. Cover with cherry pie filling. Chill thoroughly.
Layer ingredients as listed in 13 x 9-inch baking pan. Bake at 350° for 20 minutes or until golden brown! Great when served with ice cream.
Simmer all together for 45 to 60 minutes. Serve in soup bowls and top with sour cream, chopped olives, green pepper, onions and Cheddar cheese.
Save 1/2 cup of cheese for top. Cut hot dogs in small pieces and combine rest of ingredients in a large bowl. Mix. Place into casserole dish. Sprinkle rest of cheese on top. Bake at 350° for 25 minutes.
Combine flour, baking powder, salt, sugar, egg, shortening and water. Mix and spread over bottom of pan. Put apple filling, lemon juice and cinnamon in center of dough. Bake 45 to 50 minutes at 425°.
Wash, drain and cut up the lettuce. Add rest of ingredients to taste. Top with croutons.
Preheat oven to 375°. Mix brownie mix as directed on package. Place parchment paper on 13 or 15-inch baking stone. Pour mixture on paper and spread into circle, leaving 3/4-inch all around. Do not bake without parchment. May also be baked on pizza pan. Bake 15 to 20 minutes until set. Cool. Mix cream cheese and sugar until smooth. Spread over brownie crust. Top with fruit and nuts. Drizzle syrup over pizza. Chill. Cut into wedges.
Simmer browned hamburger, tomatoes and sauce for 45 minutes. Cook noodles. Layer noodles, hamburger sauce, 1/2 cup cottage cheese, 1/2 Mozzarella; layer again. Top with Parmesan cheese. Bake 30 minutes at 350° in a 9 x 13-inch pan. Let stand 15 minutes before serving.
Brown the meat. Add onions and celery; cook until vegetables are transparent. Mix in remaining ingredients. Pour into a greased casserole, top with crushed noodles and bake in 350° oven for 45 minutes. Yields 6 servings.
Cut each bun half lengthwise (to make a total of 12 pieces). Place pieces on baking sheet. Brush each bun stick lightly with salad dressing on all sides, using about 1 teaspoon for each piece. Bake at 375° until lightly browned, 10 to 12 minutes. Makes 12 bun sticks.
Heat butter, pumpkin and brown sugar until butter melts (set aside). Beat flour, sugar and eggs hard. Mix with pumpkin mixture. Then add milk, water, vanilla, salt, pepper and cinnamon (on top). Bake at 400° for 10 minutes, then 375°.
Mix all ingredients in large casserole. Chill for at least 6 hours or overnight. Bake 30 to 40 minutes at 350°. Serves 10 to 12.
Peel, halve and seed cucumber. Cut into 1/2-inch slices. Working over a bowl to collect juices, peel 2 oranges with a paring knife, cutting right down to the flesh to remove all white pith. Cut sections away from membrane. Measure 3 tablespoons juice. If necessary, squeeze more juice from the third orange. Combine cucumber, orange sections, juice and 1/8 teaspoon salt. Toss to coat.
Cook hamburger and add rest of ingredients. Cook at 350° for 1 hour, covered. The last 15 minutes, uncover and top with chow mein noodles.
Mix pudding mix and buttermilk. Beat with electric beater until thick. Add Cool Whip and mix well. Add fruit. Mix well. Can add nuts, if desired. Stir well and chill.
Sprinkle yeast over warm water. Stir to dissolve. Heat cottage cheese to lukewarm. Combine in mixing bowl with sugar, onion, butter, dill seed, salt, soda, egg and yeast. Add flour, a little at a time, to make a stiff batter, beating well after each addition. Cover and let rise in warm place until doubled, 50 to 60 minutes. Stir down with 25 vigorous strokes. Turn into well-greased 1 1/2-quart casserole. Cover and let rise in warm place 30 to 40 minutes or until almost doubled. Bake in a 350° oven for 40 to 50 minutes until rich brown and sounds hollow when tapped. Cover with foil the last 15 minutes to prevent excessive browning, if necessary. Remove from pan and cool on wire rack. Makes 1 loaf.
Heat oven to 375 degrees. Separate dough into 4 rectangles; firmly press perforation to seal. On ungreased cookie sheet press each crescent roll to form 7 x 5 rectangle. Place one ham slice and one cheese slice on each rectangle. For each rectangle, fold dough in half over filling. Press edges to seal. Bake 10 to 13 minutes or until down.
Brown chicken in butter in large skillet. Cover; simmer 35 to 40 minutes. Remove chicken; set aside. Drain pineapple; reserve syrup. Combine sugar, cornstarch and salt in skillet. Gradually stir in vinegar, soy sauce and reserved syrup. Cook over medium heat, stirring constantly, until thickened. Add pineapple, green pepper, onion, mushrooms and reserved chicken. Cover and simmer 5 to 10 minutes. Serve over rice.
Mix all the ingredients except shrimp together well with spoon or mixer. Add clean, dry, crumbled shrimp and stir into other ingredients. Serve with or on crackers of your choice.
In a large skillet, saut onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add cooked ground beef. Simmer, uncovered, for 10 minutes. Place half of spaghetti in a 13 x 9 x 2-inch baking dish sprayed with Pam. Top with half of the meat mixture. Sprinkle with 1 cup of Cheddar cheese. Repeat layers. Mix the soup with water until smooth and pour over the casserole. Sprinkle with the Parmesan cheese. Bake, uncovered, at 350° for 30 to 35 minutes.
Combine jello with 2 cups boiling water. Add 1 cup cold water. Add crushed pineapple, strawberries and nuts. Put half of mixture in dish. Top with layer of sliced bananas. Refrigerate until slightly set. Spread sour cream over mixture. Top with remaining of fruit mixture and refrigerate.
Brown meat in skillet; drain well. Saute onion and pepper; add to meat mixture. Add soup and mix well. Pour into a Pyrex dish. Layer with cheese. Arrange Tater Tots on top. Bake at 350° for about 20 minutes or until cheese melts and Tater Tots brown.
Mix flour, baking powder, salt and sugar. Work in butter with fingers. Add eggs and enough cold water to make a soft dough. Turn onto lightly floured board and pat out, keeping sheet 1-inch thick. Cut into rounds or squares. Fold over double and brush with milk.
Cream salt, sugar, shortening and margarine. Add eggs, one at a time, mixing well. Add flour, milk and water a little at a time. Mix well, then mix in flavoring. Pour in greased and floured tube cake pan. Place cake in cold oven. Turn oven temperature to 325° and bake cake for 1 1/2 hours. Do not open door until done!
In a large saucepan, add some extra virgin olive oil on a low to medium heat. When warmed, add the chopped bacon and cook until very well done. Next, add the carrots and tomato paste and stir frequently. You will have a very thick preparation, but keep going. Add the bay leaf, onion and crushed rosemary and stir frequently. Now add the chopped celery and continue to cook, stirring frequently. When thoroughly warmed, add the Pomi tomatoes and the basil leaves because you will need the moisture content to start the melding of these ingredients. Lower the heat and cover.
Mix beef, bread crumbs, egg and salt; shape into 50 small meat balls (1/2-inch). Place in shallow baking pan (13 x 9 x 2-inches). Broil until browned; turn once. Spoon off fat.
Mix mustard, butter and poppy seed. Cut rolls in half; spread mixture on each cut side. Place a small amount of ham and Swiss cheese on bottom of each roll. Cover with top half of roll. Place rolls back in the foil pan that they came from and wrap with foil. Bake at 300° for 10 to 15 minutes or until cheese melts. Yield: 3 1/2 dozen.
Melt 1 tablespoon margarine in a large skillet over medium heat. Add pepper, onion and mushrooms. Cook until tender. Remove from skillet. In same skillet, brown sausage until no longer pink; drain. Add mushroom mixture to sausage. In medium bowl, beat eggs slightly; stir in cheese and mushroom-sausage mixture. In another bowl, combine broccoli, Ricotta cheese and parsley flakes. Heat oven to 350°. Unroll phyllo sheets; cover with plastic wrap. Place 1 sheet in ungreased 13 x 9-inch (3-quart) baking dish, folding to fit. Brush with melted butter. Continue layering and brushing with butter 4 additional sheets. Spread half of mushroom-sausage mixture evenly over phyllo dough. Layer and brush with butter 5 more phyllo sheets. Spread with all of the broccoli mixture. Layer and brush with butter 5 more phyllo sheets. Spread with remaining mushroom-sausage mixture. Layer and brush with butter 5 remaining phyllo sheets. Score top of phyllo dough in diamond shape. Bake at 350° for 50 to 60 minutes or until puffed and golden brown. Makes 9 to 12 servings.
Heat all together. Serve in little cups with dab of butter on top as an appetizer. Good to serve with little cheese crackers.
Cream butter, add sugar and egg yolks. Beat well. Add flour, salt, lemon juice, grated rind, and milk. Fold in stiffly beaten egg whites and pour into unbaked pie shell.
Chop beef and onions up fine. Add cream cheese and 1/2 Cheddar cheese. Mix in Accent and garlic salt. Roll in remaining cheese. Serve with crackers.
Pound steak to 1/4-inch. Cut into pieces. Stir together egg and milk; combine cracker crumbs, 1/2 teaspoon salt and 1/4 teaspoon pepper. Dip meat into egg mixture, then in cracker crumbs. In skillet, brown meat in hot oil, turning once. Cover and cook over low heat for 45 to 60 minutes or until tender.
Combine and bake (uncovered) for 60-75 minutes (350°) or cook on low in crock pot for 6-8 hours. (Remove lid last hour.)
Brown beef and onion together. Mix all together and cook on low heat in slow cooker for 2 to 3 hours for best flavor.
Combine the bell pepper, onion, and broth. Cook until peppers and onions are tender. Add sausage, rice, tomato sauce, water, salt, and black pepper. Cover and cook over low heat for about 8 to 10 minutes or until the rice has absorbed the liquid. Taste and adjust seasoning, if needed. Makes 6 generous servings. with about 1 gram of fat per serving.
Add salt to chopped vegetables. Mix and let drain 2 hours. Boil remaining ingredients. Add chopped ingredients. Cook until thick. Put in sterile jars and seal.
Mix all ingredients and spread over shells. Roll and wrap tight in Saran Wrap. Refrigerate several hours. Slice 1/2 to 1-inch thick. Dip in salsa.
Cook macaroni	according to directions. Drain and add cold water and drain again. Add the rest of the ingredients. Add salami, pepperoni, broccoli or any other meats or vegetables you prefer.
Bring the applesauce to a boil. Add the jello. Carefully fold in the berries. Refrigerate until firm.
Preheat oven to 350°. Pour pineapple into cake mix. Pour into 13 x 9 cake pan. Bake 30 to 35 minutes until top is brown. Cut into 12 servings.
Cream shortening and sugar. Beat in eggs and vanilla. Mix in sifted dry ingredients. Roll dough on floured surface to 1/8-inch thickness. Cut in fancy shapes to appeal to children. Place on ungreased baking sheet. Sprinkle with sugar. Bake at 375° for 8 to 10 minutes. Makes about 5 dozen 2 1/2-inch cookies.
In a small bowl, add buttermilk and soda; let stand. Beat egg whites until stiff. Cream margarine, shortening and sugar; add egg yolks, one at a time, to sugar mixture. Add flour and buttermilk alternately. Toast pecans and coconut and add to flour mixture along with vanilla. Fold in egg whites. Bake at 325° for 25 minutes in 3 (8-inch) greased and floured cake pans. Turn out of pans and cool on wire racks. Frost with Italian Cream Frosting.
Cut garlic, pepper, onions and celery into small pieces; saute in butter or margarine. In a separate pan, saute the pork or chicken, cut into strips. When the vegetables are tender and the meat is browned, add both together. Add the seasonings, along with the almonds and simmer for about 25 minutes, stirring occasionally. Serve with rice or pasta. Steamed or candied carrots would compliment well.
Cream butter and sugar until smooth. Add eggs, mixing until blended. Add pecans and water. Mix well. Add vinegar last. Pour into pie shell and bake at 375° for 45 minutes.
Cook green beans until tender, adding salt to taste. Drain. Mix beans, onion and pimento. Mix together salad oil and lemon juice. Add to vegetables. Top with crisp bacon (crumbled). Serve warm.