HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Bake pie shell, until lightly browned. Drain spinach and set aside. Melt butter in saute pan and saute onion until translucent. Stir spinach into onion and heat through. Mix all other ingredients in large bowl. Add spinach mixture and stir until mixture looks like green and white marble. Pour into shell and bake 45 to 55 minutes or until top is golden and set. Serves 4. Add salad and fresh bread and you have a great lunch or dinner.
Preheat oven to 350°. Brown ground beef and onion. Drain. Add can of soup to meat and onion, heat in skillet until soup is runny, then pour into pie crust. Top with cheese. Bake in oven until cheese is melted.
Combine sweet potatoes, flour, sugar, and milk. Beat at medium speed for one minute. Add salt & vanilla mixing well. Stir in coconut and pecans. Melt butter in 9 x 13 pan in oven at 400 degrees. Pour butter into sweet potato mixture, mixing thoroughly. Spread batter in baking dish. Bake at 400 degrees for 30-40 minutes or until edges are brown.
Cream butter and sugar. Add flour, egg yolks, salt and vanilla extract. Gradually add 1/4 cup milk. Add remainder of 3 cups milk. Put in double boiler. Cook slowly, stirring constantly, until almost thick. In large dish, add layers of vanilla wafers and banana slices. Add custard.
Combine pie crust mix with cold water; mix lightly with fork. Roll out half of dough on a floured board; fit into 8-inch pan. Break crackers into pastry lined pan. Boil water, sugar and cream of tartar together for 15 minutes. Stir in lemon juice and rind. Pour syrup over crackers. Dot generously with butter and sprinkle with cinnamon. Roll out remaining dough for top crust. Place over filling; trim edges, seal and flute. Bake at 400° for 20 to 30 minutes.
Mix all ingredients. Add enough milk to mix well. Spray skillet with Pam. Pour batter and cook until brown at 350°.
Combine sugar, water and salt. Mix together cornstarch and 1/2 cup water and add to first mixture. Cook until thick. Combine egg yolks, lemon juice, butter and lemon peel. Add to first mixture and cook until thick again. Stir often. Add 2 tablespoons of prepared meringue to filling and pour into a baked pie shell. Top with remaining meringue and bake at 325° for 10 to 15 minutes until brown on top.
Mix dressing according to package directions and pour over broccoli (fresh or frozen) that has been precooked 2 to 4 minutes. Let stand overnight. This is a great compliment to any meal.
Slice steak into 1-inch strips, 1/4-inch thick. Heat olive oil in fryer. Add steak, cover and cook over very low flame approximately 30 minutes. Add more olive oil, if needed, to keep fryer from drying out. Put steak and mushrooms in casserole.	Add butter and flour to juices left in fryer, stirring to prevent lumps.	Add sour cream and continue stirring, while over low flame, until mixed well. Add this to meat in casserole.	Place insert in 3-quart unit over boiling water and cook for 30 minutes. Serve on toast, regular or English muffins or rice.
Have all ingredients at room temperature. Cream sugar and Crisco. Add eggs, one at a time, beating well after each. Add salt. Add flour alternately with milk, beginning and ending with flour. Add lemon. Pour into greased and floured tube pan. Bake at 350° for 1 hour and 15 minutes.
Combine raisins and apple juice in a large bowl and let stand for five minutes. Add buttermilk, egg whites, oil and honey; whisk until smooth. Sift the flour, cornmeal, baking powder and baking soda into another large bowl. Whisk in brown sugar, ginger and cardamom. Add bananas and toss lightly. Add dry ingredients to buttermilk mixture and stir just to mix with a wooden spoon. (Stir as little as possible, or the muffins will be tough.) Line muffin tin cups with paper liners and spray lightly with vegetable oil spray. Spoon batter into cups, filling each two-thirds full. Bake at 375° for 20 to 30 minutes, until puffed and lightly browned. Turn onto a wire rack to cool. Makes 12 muffins.
Mix together the butter, Crisco and sugar and beat for 7 minutes. Add vanilla and eggs. Add orange juice mixed with baking powder. Add enough flour so dough doesn't stick to hands. Knead until well blended. Shape into an "s" shape or braid about 2 to 3-inches long. Place on greased cookie sheet. Beat 1 egg and lightly brush the cookies. Bake in a 325° to 350° oven (depending on oven) for 15 to 20 minutes.
Cream 1/3 sugar with butter (soft), and salt in small bowl. Blend extract, 2 tablespoons milk and remaining sugar into mixture. Gradually add remaining milk to mixture until consistency desired. Icing does 36 cupcakes.
Cook all ingredients except mayonnaise on stove. When thick, remove from heat and add mayonnaise. Mix well. Pour over cooked, cut-up potatoes.
Cook flour and cooking oil until very light brown. Add chopped onions and garlic. Cook until onions are soft. Add tomato sauce, water, shrimp, salt and pepper. Simmer for 30 minutes. Cook rice while waiting. Add cooked rice to the mixture and simmer for 5 more minutes. Serve hot.
Cut wings at joints; discard tips. Dip wings into 3 beaten eggs. Brown. Put into 13 x 9-inch pan.
Brown ground chuck. Add next 5 ingredients. Simmer for 30 minutes. (Cook noodles while simmering.) In a 9 x 13-inch pan, layer noodles, 1/2 sauce, Velveeta cut in chunks, Mozzarella cut in chunks and Parmesan cheese; end with rest of sauce. Top with Parmesan. Bake at 350° for 40 minutes.
Combine strawberries and vinegar in a bowl, cover and let stand at room temperature 24 hours; stir occasionally. Strain mixture through cheesecloth and discard all seeds. Stir in sugar and bring to a boil. Remove from heat and let cool. Pour vinegar into decorative jars and seal. Yields about 2 cups. Serve over salads.
Cut the dates into 3 pieces. Cook half of them over low heat with 2 tablespoons water until soft. Let cool. Cream the sugars, shortening, egg and date paste. Sift the dry ingredients and add. Beat smooth. Add oatmeal, if desired, and the remaining dates and walnuts. Form into balls, dip in sugar and bake at 375°. Makes about 4 dozen.
Line a greased casserole dish (9 x 13-inch) with dried beef. Place chicken on top with bacon strip on each chicken piece. Mix soup. Add milk and sour cream. Pour over all. Place in cold oven at 250° and bake for 4 hours, uncovered. Serve over rice, noodles or pasta.
Stir first 4 ingredients in saucepan over medium heat and bring to a full rolling boil. Boil 1 minute only. Remove from heat. Add vanilla, peanut butter and oatmeal. Mix quickly. Drop teaspoon on waxed paper. Let harden at room temperature.
Combine all ingredients. Place chicken pieces on top. Bake for 2 hours at 350° in a 9 x 13-inch pan.
Mix sugar and flour then add egg yolks and milk. Cook on high, stirring constantly, until thick and bubbly. Add vanilla. Layer cookies then bananas then pour pudding over both. Top with meringue. Bake until golden brown.
Mix cake mix according to directions plus add to previous ingredients oil, egg yolks and chocolate pudding. Mix well. Line a 9 x 13-inch cake pan with wax paper. Bake as directed on cake mix box. Cool cake. Cut horizontally into two layers.
Beat all together in blender. Heat oven to 350°. Lightly grease a pie pan. Bake until golden brown and knife inserted in center of pie comes out clean, 50 to 55 minutes.
Melt cheese and soup over low heat. Dissolve gelatin in 2 Tbsp. water. Add to hot mixture. When cool, add mayonnaise, lemon juice and salt. Stir in solids. Pour in mold.
Remove excess fat from chops; roll in flour (do not brown). Place in baking dish. Combine brown sugar, catsup and mustard. Put 1/4 mixture on each chop. Add water to come up 1/4 way of pork chops. Do not cover with water. Cover pan and bake at 350° for 45 minutes. Uncover and continue baking 15 minutes to brown. Add more water as needed during baking.
Blend egg, milk and oil; set aside. In another bowl, combine dry ingredients. Add to wet ingredients and stir. You can add blueberries or just leave plain. Fill greased muffin cups 2/3 full and bake in a 375° to 400° oven.
Mash and blend or beat until smooth. Chill 4 hours. This will keep for two weeks, refrigerated.
Rinse cranberries and drain. Grind two oranges with the rinds on and peel the other oranges and grind. Peel apples and grind. Grind cranberries also. Mix cranberries, apples, oranges and crushed pineapple with juice and add sugar. Chill.
Spray a saucepan with nonstick cooking spray. Add onions and bacon. Cook and stir over medium heat until onion is tender but not brown. Stir in water and potatoes. Bring to boil; reduce heat. Cover and simmer 10 to 15 minutes or until potatoes are tender. Use a fork and mash some potatoes. Stir in milk, butter seasoning, salt and pepper. Cook and stir over medium heat until heated through. Do not boil. Ladle into bowls; serve with light sour cream and chives, if desired.
In a saucepan, combine pineapple and sugar. Bring to a boil and boil 3 minutes. Remove from heat; add dry Jell-O. Stir until dissolved. Add cream cheese, stirring until mixed well. Cool. Fold in apples, nuts, celery and whipped topping. Pour into 9-inch baking pan. Refrigerate until firm. Cut into squares. Serve on lettuce leaves with crackers.
Cook rice according to package. Melt butter. Add onion and cook until tender. Stir in flour, salt and pepper. Gradually stir in half and half and broth. Cook; stir constantly until thickened. Stir in chicken, pimento, parsley, almonds and cooked rice. Pour in greased 2-quart casserole. Bake, uncovered at 400° for 30 minutes.
Sift flour and salt. Cut in shortening. Mix egg, water and vinegar. Add to flour mixture; stir with fork. Makes 5 crusts. Bake at 425°.
Beat shortening, sugar, egg, water and vanilla together until creamy. Sift together flour, salt and soda. Add to creamed mixture. Blend well. Stir in oatmeal. Drop by teaspoon onto greased cookie sheet. Bake in preheated moderate oven at 350° for 12 to 15 minutes.
Grate apples and set aside. In bowl, beat eggs, add sweetener, extracts and spices. Crumble bread into mixture. Mix. Blend in apples and spoon into 6 paper muffin cups. Bake at 375° for 40 to 45 minutes. Cool thoroughly before removing from pans.
Cook sausages in frying pan until well done. Drain off fat. Add fruit cocktail to frying pan, scraping brown bits into the fruit and syrup. Serve sausage and fruit cocktail warm. Serve with buttered toast.
Mix first three ingredients together and press in bottom of a 13 x 9-inch pan. Combine the next four ingredients and place over the first mixture. Bake at 350° for 45 minutes. Cut in small squares.
In a shallow dish, combine all ingredients except chicken; mix well. Add chicken; turn to coat. Cover and marinate in refrigerator 20 to 30 minutes, the longer, the better. Oil broiler pan and place chicken on prepared pan; broil 4 to 6 inches from broiler. Cook 8 to 10 minutes on one side, basting with marinade. Turn and continue cooking and basting 8 to 10 minutes longer or until chicken is fork-tender and juices run clear. Can also be charcoal grilled. Use same method as for broiling. Serves 4.
Line bottom and sides of 8-inch loaf pan with plastic wrap. Stand ladyfingers, enough to fit evenly along 2 sides of pan (cut sides should be facing in).
May omit nuts and add 1/2 cup coconut, raisins and 1/4 cup evaporated milk, if desired.
In large bowl, combine chicken, tomatoes, red onion, jicama, cilantro and lime juice. Toss together well. Garnish with slices of avocado, season with salt and pepper and serve immediately.
Add potatoes, onions, corn and butter into a medium stewing pot filled halfway up with water. Cook on medium heat for approximately 60 minutes. Stir every 15 minutes and add water if needed to avoid scorching. When potatoes are soft to the touch, add milk and cook on low for approximately 15 minutes. Dish into bowls. Garnish with parsley and serve.
Mix first 3 ingredients together, then add orange slices. When ready to serve, add sherbet.
Soften cream cheese at room temperature. Combine ingredients and roll into the 1/2 cup chopped pecans.
Dissolve bouillon cubes in 2 cups of boiling water. Add vegetables and seasonings. Cover and simmer for 20 minutes or until vegetables are tender. Do not drain. Melt butter in separate saucepan. Add flour and stir. Gradually add milk and stir until thick. Add cheese; stir. Stir cheese sauce into vegetable mixture. Add chicken and heat through; do not boil.
Melt butter in 13 x 9 x 2-inch pan. Spread graham cracker crumbs evenly over butter. Spread coconut over crust. Then spread evenly, in layers, the chocolate chips, butterscotch chips, condensed milk and chopped nuts. Bake 1/2 hour at 350°. Cool. Cut into 1 or 1 1/2 inch squares.
Boil chicken; cut into pieces. Add onion, soup, margarine, cheese and broccoli. Sprinkle croutons and bake at 375° for 1 hour.
Chop fine or grind pecans. Crumble wafers. Mix them well with sugar. Beat egg whites until stiff (peaks). Add to dry ingredients; mix well. Add vanilla. Pour mixture into well buttered glass pie pan. Cook in a preheated 350° oven for 25 or 30 minutes, or until golden brown.
Saute onions and peppers. Add garlic and jalapenos. Cook until soft and golden. Stir in beans and spices. Heat through and serve. You may want to bake in oven about 30 minutes to blend flavors together even more. Serves 8 to 10.
Mix together the first five ingredients. Add remaining ingredients and mix well. Pour in unbaked pie shell and bake at 325° for 35 to 40 minutes. Pie will not be firm when cooked, but will firm up. Makes 8 servings.
Cook and mash potatoes. Add cream cheese and beat. Add egg and milk. Beat. Add onion and seasoning. Place in casserole. Bake, uncovered, at 350° for 45 minutes. Can be prepared the day before and baked the next day.
Melt butter in pie pan and then pour in bowl. Add sugar and then eggs. Blend in vanilla and flour. Mix with cocoa. Pour in pie pan (buttered and floured). Bake in a 325° oven until set. Serve plain or with vanilla ice cream or whipped cream. Nuts may be added.
Cream together first 6 items, then add flour, soda and salt and mix well. Add raisins and oats; mix well. Bake 6 to 8 minutes or until golden brown at 350° on greased cookie sheet.
Melt butter, add other ingredients and drop on top of cake. Bake at 350° for 1 hour. Cool completely before turning out of pan.
Make custard according to box directions and chill. Add 1/2 box of frozen blueberries or 1 cup fresh blueberries. Mix together lemon juice, lemon rind, cornstarch and sugar. Thicken over low heat. Add 1 cup (1/2 box) of blueberries and cook slightly. Chill cooked mixture.
Brown short ribs in the fat. Make a sauce by simmering together for 20 minutes the onion, catsup, Worcestershire sauce and water. Pour sauce over the browned ribs; cover and let simmer in a slow oven at 325° for 2 hours. Add water if needed. Serves 6.
Cook and stir bacon and onion in large saucepan until bacon is crisp and onion is tender. Mix in remaining ingredients and heat through, stirring occasionally.
Cook frozen broccoli according to box directions. Drain well. Mix with soup, rice, mayonnaise and chestnuts. Pour into greased casserole dish and put crumbs that have been mixed with melted oleo on top. Bake 10 minutes at 375°. Serves 10.
Mix all ingredients in medium size serving bowl. Cover and refrigerate at least 1 hour before serving. Makes 3 cups or 12 (1/2 cup) servings.
Heat oven to 350°. Lightly grease a shallow baking dish large enough to hold fish in a single layer. Season fish with salt and pepper. Arrange in prepared dish. Sprinkle with orange peel and basil, then dot with butter. Bake 12 to 15 minutes, basting occasionally with pan juices spooned over. Makes 4 servings.
Lightly brown hamburger. Drain beans and combine with beef mixture. Bake at 350° for 40 minutes.
Cook potatoes in skins and cool. In saucepan over low heat, combine cheese and butter. Stir until melted. Remove from heat and blend sour cream, onions, salt and pepper. Shred potatoes coarsely and fold into the cheese mixture. Turn into a greased 2-quart casserole. Bake 45 minutes in a 325° oven. Can be made the day ahead and baked just before serving or freeze and bake at serving time. Serves 6 to 8.
Coat each piece of chicken with flour. Fry in shortening until golden. Blend together small amount of water with 2 tablespoons flour. Add remaining water. Mix well with remaining ingredients. Drain excess fat from chicken. Pour sauce over chicken. Cover and simmer 1 hour or until tender. Makes 4 servings.
Mix all ingredients together in a medium bowl. Sprinkle 3 more walnut halves, chopped, on top. Cover and refrigerate.
Soften cream cheese; whip for 1 minute. Mix together cream cheese, Parmesan cheese, soup, garlic, milk, salt and pepper. Whip until creamy. Cut up chicken and mix with broccoli. Pour creamy mixture over chicken and broccoli. Bake at 350° for 45 minutes.
Mix corn meal, salt and eggs. Put soda into milk and beat into meal mixture. Mix in peppers, half of cheese and corn. Put oil in skillet, and pour in batter. Put remaining cheese on top. Bake in hot oven.
Cook bacon until crisp. Remove bacon; crumble and set aside. Reserve 3 tablespoons bacon drippings in saucepan. Add onion slices to pan and cook until lightly brown. Add diced potatoes and water; cook over medium heat until tender. Add corn, milk, salt and pepper. Cook until heated through. Pour into serving bowls; top with crumbled bacon and margarine. Serve with crackers. Serve 4 to 5.
Melt shortening. Add shredded cabbage, chopped apples and water. Cook until tender. Add blended flour, vinegar, sugar and seasoning. Cook a few minutes longer.
Bring 6 cups water to a boil. Add sago. Lower heat to moderate and cook until sago becomes clear. Drain.
Mix together sugar, syrup and peanuts. Cook over medium heat until syrup spins a thread. Cook until a golden brown. Take off stove and stir in soda. Work quickly. Spread on flat buttered dish. Cool and break into pieces.
Put cream cheese on serving plate. Pour jalapeno jelly on top of cream cheese letting it run down the sides. Serve with Triscuits.
Beat the egg yolks separately; mix the yolks and rest of ingredients. Beat the whites of the eggs until stiff. Fold in 1 can of rinsed sauerkraut, drained well. Add egg whites and nuts. Bake in a tube cake pan for 1 hour or until tested done. Serves 12.
Simmer in covered pan on top of stove for 4 to 4 1/2 hours. Every hour, turn brisket over. Last hour, end with fat side down. Serve with broth from pan.
Mash sausage and cook with onions until brown. Put onion and sausage mixture in bowl. Do not drain. Break bread into pieces. Put most of bread into sausage mixture. Save remaining bread for top. Add ketchup. Dip remaining bread pieces in grease from sausage mixture. Set aside. Boil green peppers until tender. Fill with stuffing. Set oven at 350 degrees, leave approximately 1 inch water in pan. Bake until bread crumbs are brown.
Mix well with mixer. Press into a mold. Let stand awhile to blend flavors. Serve with snack crackers.
Mash bananas, one at a time. In another bowl, cream oleo. Add sour cream, sugar, flour, vanilla, soda and salt; mix with mixer. Blend in pecans and bananas. Put into greased loaf or Bundt pan. Bake at 350° for 1 hour. Cool 10 minutes, then turn out onto plate.
Brown meat. Drain off fat. Stir in taco seasoning, water, corn, green pepper and tomato sauce. Pour into greased 2-quart casserole dish. Prepare muffin mix and add to it the crumbled French fried onions. Spoon muffin mixture over meat filling in dish; smoothing it even and to the edge of dish. Bake, uncovered, at 400° for 20 minutes. Top with cheese and bake 1 to 2 minutes longer.
Flour and lightly brown chicken. Saute vegetables in chicken drippings for about 5 minutes. Add small amount of flour to make a roux and stir. Combine chicken, sausage, vegetables, roux and water in a large pot. Cook over low heat for around 2 hours. Serve soup over rice.
Combine all ingredients and pour into pie shells. Bake at 350° for approximately 30 minutes or until golden brown.
Cook, peel and mash sweet potatoes. Add flour, salt and egg; mix well. Chill mixture in refrigerator overnight. Place bread crumbs on a piece of wax paper. With spoon, put enough mixture into crumbs to form a log about 2-inches long and 3/4-inches in diameter. Coat entire log with crumbs. Lay single on flat try and chill before frying in deep oil (use deep fryer).
Preheat oven and cookie sheet to 425°. Toss together cheese and flour. Combine milk, eggs, salt, pepper and nutmeg. Add crab, cheese mixture and spinach to milk mixture. Pour into pie shell. Bake on preheated cookie sheet for 15 minutes. Reduce temperature to 350° and bake an additional 30 to 35 minutes. Serves 6.
Melt butter, add flour. Stir in juice, slowly, then wine. Cook and stir until thick and bubbly. Add brown sugar and salt.
Cream sugar, butter and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine cake flour and baking powder; add to creamed mixture, mixing well. Add milk and beat 5 minutes. Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan or into 2 smaller loaf pans. Bake.
In large saucepan or Dutch oven, brown pork in oil; drain off oil. Add the first 1/2 cup cider and onion. Bring to boil. Reduce heat, cover and simmer for 40 minutes, or until meat is tender. Combine cornstarch, brown sugar, salt and cinnamon in a bowl. Blend in the remaining 1/2 cup cider and vinegar. Add to pork mixture, along with apple. Cook and stir until mixture is thickened, then cook and stir about 2 minutes more. Serve over hot rice or warm noodles. Makes 4 servings.
Cream shortening and sugar. Add rest of ingredients. Mix well. Pour into greased loaf pan. Bake at 350° for 55 to 60 minutes. Cool before slicing.
Pop the corn. Mix together dill, garlic, oil and dressing mix. Add popped corn to oil mixture. Shake well to coat. Let stand 1 hour. Store covered.
Cut beans 1 1/2 to 2-inches. Steam them until tender. Chop the rosemary and sage. Mix together the herbs, olive oil, lemon juice and garlic in a small bowl. Season with salt and pepper.
Mix first 5 ingredients thoroughly. Then add mayonnaise and mix until well blended. Scoop crab salad into avocado halves and serve on bed of lettuce.
Chicken breasts work the best. Pour Catalina or French salad dressing over chicken and let set in refrigerator overnight or for at least 2 to 4 hours.
Wash and remove stems of fresh Concord grapes (firm and ripe). Place 1 cup grapes into hot quart jar. Add sugar. Fill jar with boiling water, leaving 1/4-inch headspace. Adjust covers and caps. Process quart in water bath for 10 minutes. Allow to set for 1 to 2 months before using.
Place oil in frypan on medium-high. Add flour; brown lightly. Add beaten eggs, stirring, then add water. Salt and pepper to taste. Serve hot over grits or biscuits. If too thick, add more water.
Mix yogurt and pudding together. Add pineapple and mix well. Fold in Cool Whip. Cover and refrigerate.
Put rice on to cook according to directions. Thinly slice chicken or beef. Heat wok or large skillet. Add small amount of oil. Add meat. Cook 1 to 2 minutes, stirring constantly. Remove. Set aside.
Cook squash and add oleo after drained. Add other ingredients and mix. Put in 9 x 13-inch Pyrex dish. Bake at 350° for 30 minutes.
Mix together chuck, soup mix, egg, Accent and bread crumbs. Form into bite size meatballs. Bake on a cookie sheet at 350° for 5 to 10 minutes. In a large skillet, over medium heat, mix ketchup and apple jelly until blended. Add meatballs, cover and simmer 25 minutes. Serve in chafing dish.
Mix apples that have been diced and sugar. Add oil, nuts, eggs and vanilla. Set aside. Mix flour, baking soda, cinnamon and salt. Add this mixture to green apple mixture and stir well. Bake in a greased 9 x 13-inch pan for 1 hour (maybe more) at 350°. Frosting is not needed.
Wash and clean vegetables. Cut zucchini and carrots into 1-inch slices. Cut onion into wedges. Put all ingredients into saucepan or large Pyrex dish and cook over low heat until vegetables are tender. Serve as a vegetable dish or over pasta.