HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet, cook chicken and onions in hot oil over medium heat until chicken is no longer pink and onions are tender. In a large mixing bowl, combine spinach, Ricotta cheese, Parmesan cheese, garlic powder, oregano, nutmeg and lemon juice. Stir in chicken and onions. Season to taste with salt and pepper. Lightly grease 8 (10 ounce) custard cups with some of the melted butter or margarine. Line each dish with an eggroll wrapper. Divide chicken mixture among the 8 dishes. Fold the ends of each wrapper over the top of the chicken mixture, sealing to make a bundle. Brush with remaining melted margarine or butter. Bake at 350° for 20 to 25 minutes or until tops are golden.
Fold pudding mix into whipped topping. Fold in remaining ingredients; chill thoroughly.
Put all together; mix. Put in 9 x 13-inch pan. Bake at 350° for 30 minutes.
Thoroughly mix sugar, salt and cornstarch; stir in 1 quart milk. Heat to just steaming point. Remove from heat. Beat egg yolks; gradually add 1 cup of the hot mixture, beating constantly. Stir egg yolk mixture into remaining hot milk and bring to steaming point again. Remove from heat; add vanilla and evaporated milk to hot custard. Cool. Fold in egg whites, beaten to stiff peaks. Pour into 1 gallon freezer can. Add remaining milk to fill can 3/4 full and freeze. You may add 1 pint peaches or strawberries to this basic recipe.
Brown ground beef and onion in butter, breaking up meat. Add chopped cabbage and saute lightly. Blend in flour, salt, pepper, paprika, celery seed and milk. Cover and simmer 15 to 20 minutes. Good served over rice or noodles.
Melt butter or oleo. Them stir in flour until smooth. Add milk. Heat over low heat, stirring constantly until thick and bubbly. Remove from heat and stir in cheese to melt. Cook cabbage or cauliflower in salt water for 5 minutes. Drain. Arrange alternate layers of cabbage or cauliflower and sauce in a greased 2-quart casserole, ending with sauce. Sprinkle with bread crumbs and bake at 325° for about 30 minutes. Makes 8 servings.
Cook potatoes. Saute onion in margarine. Add flour until smooth. Add milk; stir until smooth. Add mashed potatoes gradually. Add ham and/or bacon or both.
Combine all ingredients in a quart jar and shake thoroughly. Chill. Shake again before using. Especially good on salads and can use as a dip with raw vegetables.
Cream 3 teaspoons sugar and margarine together. Add pretzels. Press into a 9 x 13-inch pan and bake at 350° for 10 minutes. Cool. Cream together cream cheese and 1 cup sugar. Add Cool Whip. Spread over pretzels and refrigerate. Mix together strawberry jello and boiling water. Add frozen strawberries. Let set partially. Spoon over cream cheese mixture and chill until completely set. Serves 12.
Mix in large bowl and place into baking dish. Bake for 1 hour at 350° (very spicy).
Stir all ingredients in small saucepan and simmer slowly about 20 minutes. Makes enough for 3 (15-inch) pizzas. Bake pizza about 25 minutes at 425°.
Cook bacon and drain; saute bell pepper and onions in bacon drippings (have cooked rice) and all cooked onion and bell pepper. Add stewed tomatoes and cook slightly. Add crumbled bacon, rice and shrimp. Turn heat to medium and cook for 5 minutes. Turn to simmer for 10 minutes (cooks better in iron skillet with lid).
Put into 13 x 9-inch baking pan as follows: rice, then chicken with meat side up. Pour in soups and water. Put onion soup on top. Seal with foil and place in oven for 1 hour and 45 minutes at 350°. Remove foil and bake 10 minutes more.
Place 4 slices cheese on each of 4 slices bread. Spread each with 1 teaspoon chili sauce. Divide chilies equally among sandwiches. Top with remaining slices of bread. Beat milk, egg, cumin and salt with fork in 9-inch pie plate until smooth. Dip both sides of sandwiches into egg mixture.
Combine the first 5 ingredients; mix well. Combine others and add all at once to dry group. Stir just enough to moisten. Fill greased muffin pans 2/3 full. Bake at 350° for 20 to 25 minutes. Makes 18.
Cook potatoes and onion in 3 cups water until done. Drain and save 1 1/2 cups liquid. Melt butter; add flour and salt. Mix well. Slowly add milk and reserved potato liquid. Stir constantly over medium heat until mixture thickens. Add pepper to taste. Add potatoes and onions into liquid mixture. Let simmer 20 minutes. Yields 4 to 6 servings.
Cook beans in water until tender. Add seasonings and vegetables and heat 30 minutes over medium heat. A few minutes before serving, add milk and heat thoroughly. Do not boil.
Brown onion and meat. Add celery and bean sprouts. Mix chicken broth or water with soy sauce, molasses, salt and pepper. Add to mixture in skillet. Simmer until vegetables are just done. Mix cornstarch with a little water. Stir in. Cook until thickened and bubbly hot. Serve over rice on warmed plates. My mother, Elsie Pflaum Wood, served this often.
Steep tea bags in boiling water. Add orange juice and lemonade frozen. Add 5 cups water and whiskey. Stir until frozen products are melted. Pour into wide-mouthed container and freeze. To serve, spoon into glass and add chilled ginger ale and garnish with lemon and orange slices.
Mix all together and put in greased pan. Let stand one hour, then bake one hour or until done.
Cut asparagus on bias 1 inch. Cook until done. Cook fettucine. Heat butter in pot fettucine was cooked in. Add asparagus to fettucine. Add salt, pepper, nutmeg, 2 tablespoons of cooking liquid and basil. Serve hot with Parmesan cheese.
In a shallow buttered baking dish, arrange fresh scallops in pieces about the size of a large grape and no deeper than 1 1/2 inches. Over these sprinkle cracker crumbs of the round butter kind, Ritz or Crax, lightly buttered also, and work into the scallops, not too many crumbs.
Dice cream cheese; soften. Cook broccoli according to directions. Drain; add cream cheese. In a saucepan, pour 1/2 can chicken broth and sprinkle gelatin over it. Heat until dissolved; stir in broccoli, mayonnaise, eggs, Tabasco and remaining 1/2 can chicken broth. Refrigerate, stirring occasionally, until partially thickened. Turn into 6 cup mold and chill until set. Serve with Sour Cream Dressing.
Layer ingredients; save out a small amount of cheese and bacon bits to sprinkle on top of generous amount of Miracle Whip. Chill until served.
Mix shortening, egg, water, coconut and cake mix. Pat dough into greased 9 x 13-inch pan. Bake 15 to 20 minutes at 350 degrees until golden. (Crust is still soft when done.) Cool. Pour prepared lemon pie filling over crust. Chill. Spread with whipped cream; Chill. Cut in squares. (For thicker filling, make 2 pkg. lemon pie filling.)
Beat cream cheese, peanut butter, sugar, oleo and vanilla until smooth. Whip the cream or use Cool Whip; fold into mixture. Spoon into crust. Refrigerate. Makes 8 to 10 servings.
Heat apple cider; add remaining ingredients and simmer for 1/2 hour or more. Serves 12.
Blend ingredients; shape in a roll. Chill it until firm, then slice thin and place on cookie sheet. Bake at 375° for 10 minutes.
In large kettle, boil the pasta shells in salted water until tender (not mushy). Drain and set aside. In a skillet or saucepan, brown ground beef and drain off fat. Add onion and garlic. Cook until vegetables are tender. Stir in Mozzarella cheese, bread crumbs, parsley and egg. Stuff this mixture into pasta shells. Pour 1 jar of sauce into slow cooker. Arrange the stuffed shells on top. Top shells with remaining sauce and Parmesan cheese. Cover and cook on low for 5 to 7 houors. Yields 8 servings.
Season chicken with next 3 ingredients. Place in single layer in shallow baking pan. Baste with French dressing. Bake, uncovered, at 350° for 1/2 hour. Baste with French dressing. Bake, uncovered, 15 minutes longer or until brown and tender. Yield: 4 to 5 servings.
Tear up cake into small pieces in a 9 x 13-inch cake pan. Pour strawberries over cake pieces. Line with bananas. Spread pudding over bananas. Top with Cool Whip. Chill.
Brown pork, then place in an 8 x 17 x 2-inch baking dish. Slice and set aside onion and pepper garnish. Dice remainder and add to rice, tomatoes and sauce. Pour around chops. Add garnish. Bake at 375°, covered, for 35 minutes, then uncovered for 15 minutes.
Pour 1/2 cup boiling water and 1/2 cup orange juice over 1 cup oatmeal, let stand. mix sugar and margarine; add eggs (mashed banana may be substituted for 1/2 cup white sugar). Add powder, soda and salt to 1 cup flour. Then fold into other ingredients. Add raisins. Place in paper muffin lined pan using small measuring cup as dip. Bake 350° for 20 minutes.
Preheat oven to 400°. Mix lemon juice, oil and seasonings in baking pan. Coat chicken in liquid mixture. Bake 50 minutes for boned chicken or 30 minutes for boneless.
Mix thoroughly and form into 2 or 3 rolls. Wrap in tinfoil with shiny side towards meat. Chill 24 hours.
Mix together orange juice powder, pudding and the juice from pineapple chunks. Then add the remaining ingredients. Chill.
Combine the tapioca, sugar and 1 cup of the water in a saucepan. Bring to a full, rolling boil, stirring constantly. Remove from burner. Blend in the orange juice until melted. Add remaining 1 1/2 cups water. Cool 20 minutes. Stir, cover and chill thoroughly. Prepare desired fruit and cut into bite size pieces. When soup is chilled, add the fruits and lemon juice. Serves about 8 hungry teenagers. The recipe is easily doubled or tripled.
Heat 2 tablespoons oil in skillet. Holding a tortilla with tongs, dip each in hot oil 5 to 10 seconds, or until limp. Drain on paper towels. Add more oil if necessary. Combine chicken, chilies, onion and salsa; spoon about 1/4 cup chicken mixture on tortilla. Roll up. Place tortillas, seam side down, in a 13 x 9 x 2-inch baking dish. Bake, covered, in a 350° oven for 20 to 25 minutes. Uncover; spread cheese on top. Bake 5 minutes longer, or until cheese melts.
Melt chocolate in a double boiler over low heat. Stir in cheese until smooth and well mixed. Add vanilla and salt. Add sugar, about 1/2 pound at a time. Mix well after each addition.
Mix all ingredients, except popcorn. Bring to a boil and cook for 5 minutes. Remove from heat. Add 1 teaspoon butter flavoring and 1 teaspoon soda. Pour over popped corn and stir until corn is coated. Put in 200° oven for 1 hour, stirring every 15 minutes.
Pour boiling water over 2 cups bran. Add shortening and let stand while gathering other ingredients. Mix rest of bran with sugar, eggs and buttermilk in large bowl. Combine flour, soda and salt. Combine all ingredients. Bake as needed at 400° for 20 minutes. Mixture will keep 4 to 6 weeks, covered, in refrigerator. Makes 6 dozen muffins.
Heat oven to 350°. Grease and flour two 8 or 9-inch round cake pans. Combine all cake ingredients except cookies at low speed until moistened; heat 2 minutes at highest speed. Gently stir in crushed cookies. Pour batter into prepared pans. Bake at 350° for 25 to 35 minutes. Cool 10 minutes. Remove from pans. Cool completely.
Bring to boil sugar, oil, mustard, soup and vinegar. Layer onion, carrots and peppers. Let set overnight. Cover with Saran Wrap.
Blend cheese, onion and pimento. Mix rest of ingredients. Store in refrigerator.
Mix bread, tuna, egg, Worcestershire sauce, mustard and salt. Shape mixture into three firm patties. Fry over medium heat until golden brown on both sides.
Mix cake according to directions on box; bake. Immediately after removing from oven. Poke cake full of holes with an ice pick. Mix Jell-O, using the hot water only. Pour Jell-O over cake, allowing it to soak in. Let cake cool. top with Cool Whip. Chill.
Peel or scrub potatoes. Cut potatoes into thin slices, but not all the way through. Place potatoes in a baking dish. Fan them slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for 50 minutes. Remove from oven. Sprinkle with cheese. Bake potatoes another 10 to 15 minutes, until lightly browned and cheese is melted.
Melt butter, chocolate and peanut butter. Stir in cereal. Put powdered sugar in large Ziploc bag. Add cereal mixture and shake.
Mix flour, sugar and salt. Combine eggs and milk. Add gradually to flour mixture, beating to a smooth batter. Spoon 3 tablespoons of batter to hot greased 7-inch skillet, tilting pan so batter is distributed to edges (very thin). Brown lightly on both sides. Continue until batter is used up. Stack on plate. Spread with Ricotta cheese and 5 eggs which you mix together as the filling. Roll up and place in greased baking dish. Sprinkle with confectioners sugar. Heat in 300° oven for approximately 30 minutes.
Beat melted Crisco, sugar, milk, cocoa, salt and vanilla together and cook for 2 minutes. Cool for 1 minute. Add oats and nuts and peanut butter. Spoon onto waxed paper (cookie size) and allow to cool. Makes 2 to 3 dozen cookies.
Crust: Use 2 of the 3 rows of cookies. Crush them. Add the melted butter. Pat down in the bottom of pan or dish.
Blend all ingredients. Place in a buttered baking dish. Top with buttered crumbs. Bake for 30 minutes in a 350° oven.
Combine all together. Bake 35 minutes at 350°, uncovered. Sprinkle cheese on top.
Preheat oven to 400°. Fry sausage and drain. Place crescent rolls flat on bottom of glass casserole dish. Smear butter on bottom of dish. Pinch rolls together. Put sausage on top of crescent rolls, then grated cheese on next. Make batter with egg, milk, salt and pepper. Pour on top of casserole. Bake at 400° for 15 minutes.
Saute pork chops and dice. In large sauce pan combine water, bouillon cubes, pork, chili powder, Italian seasoning, pepper and onion flakes. Simmer covered for 1 hour. Drain and rinse hominy. Add to mixture and simmer 1/2 hour more.
Bring broth to a boil, add barley and cover. Simmer 12 minutes or until tender. In another pan, melt margarine and cook mushrooms and peppers 5 minutes, sprinkle with flour cook 1 minute. Add milk, bring to simmer over high heat, stir in thyme, salt and pepper. Reduce heat, simmer uncovered for 10 minutes. Stir barley mixture into soup, simmer uncovered 5 minutes or until vegetables are tender.
Mix together all ingredients and cook until thickened (approximately 1 1/2 to 2 hours). If you want this hotter, add 2 more hot peppers. Yields 6 pints.
Heat 2 tablespoons oil in heavy large skillet over high heat; add corn. Saute until light brown; cool. Add remaining 3 tablespoons olive oil, tomato and remaining ingredients to corn in bowl. Toss to combine. Season with salt and pepper.
Cook chicken, debone and cut into bite size pieces, reserving chicken broth. Cook spaghetti in chicken broth. Add remaining ingredients and top with cheese.
Remove center of cabbage; fill with ground beef, mixed with onion, salt and pepper. Tie cabbage in cheesecloth and almost cover with water. Add bay leaf. Simmer about 1 hour or until done. Serve with melted butter.
Heat oven to 350°. Mix the cake mix, 1 egg and oil until crumbly. Reserve 1 cup. Pat the remainder crumb mixture in the bottom of an ungreased 13 x 9 x 2-inch pan. Bake for 15 minutes.
Mix together the first four ingredients. Pour into 3 greased and floured pans. Bake at 350° for 30 minutes. When cool, remove from pans and prick with a fork. Pour pineapple juice (drained from pineapple in icing) over layers.
Soak gelatin in cold water and dissolve in boiling water. Add sugar, vinegar, pineapple juice, tarragon vinegar, lemon juice and salt. When thickened, add cucumber and pineapple which have been chilled and drained. Pour into individual molds and chill. Turn out on lettuce leaves and arrange on platter.
Preheat oven to 400°. Beat together the egg, milk and oil. Combine dry ingredients; add to egg mixture. Stir until just moistened. Add raisins. Fill greased muffin tins 2/3 full. Bake for 18 to 20 minutes. Makes 9 muffins.
Mix all dry ingredients, milk and eggs. Melt shortening and add last. Bake at 450° for 25 to 30 minutes. This makes 9 servings. Spray iron skillet with Pam before adding corn bread mixture.
In a medium bowl, combine cherries, Blue cheese and walnuts. Stir in sour cream and mayonnaise; mix well. Chill about 1 hour to blend flavors. Serve with vegetable dippers, such as celery, carrots, cauliflower, broccoli, green or red peppers. (Also can include crackers.) Makes 2 cups of dip.
Melt butter and saute the mushrooms and onion at medium-low heat, stirring occasionally, until mixture is nearly dry. Set aside to cool.
Simmer 15 minutes. Pour over shredded leftover meat. Best if sits a few days, then warm it up and serve on sandwich rolls.
Preheat oven to 350°. Cream butter in large mixing bowl at high speed. Add eggs, one at a time, beating well after each one. Gradually add sugar and cream until fluffy. Stir in flour by hand, then frosting mix and nuts. Pour batter into greased (Bundt) pan or 10-inch tube pan. Bake at 350° for 60 to 65 minutes. Cool 2 hours. Remove from pan and cool completely before serving. (Since this cake has a soft fudgy interior, test for doneness.)
Brown hamburger, drain. Saute onion and pepper. Add to all the other ingredients with hamburger. Bake at 325° about 1 hour.
Preheat broiler. Mix mayonnaise, Parmesan and garlic in large bowl to blend. Arrange bread, cut side up, on a large cookie sheet. Butter bread. Broil until crisp and brown. Spread Parmesan mixture on both halves. Broil again until just browned. Serves 12.
Dissolve yeast in 1/4 cup warm water. Add sugar, melted Crisco, warm water and salt. Add flour. Place in greased pan to rise until double in bulk. Make into rolls and let rise until double in bulk. Bake in a 350° oven until golden brown.
Mix all together in crock-pot; let cook all day on low. Stir occasionally. Serve with crusty rolls or bread sticks.
Boil water and sugar for about 5 minutes. Place peeled figs and lemon slices in the syrup. Cook until figs are transparent and syrup is thick and pink, about 25 to 30 minutes. Put in jars, but let cool before putting lids on.
Combine and place in baking dish. Top with 1 cup shredded Cheddar cheese. Bake at 350° until cheese melts. Serve with tortilla chips.
Cream butter. Add sugar, salt, vanilla and unbeaten egg yolk. Fold dry ingredients lightly into mixture alternately with milk. Divide dough into two parts. Mix melted chocolate into one part. Chill both 10 minutes. Roll or pat white dough to thin rectangular sheet. Pat chocolate part on top of white to within 1/2 inch of edge. Roll like jelly roll. Put in waxed paper and chill in refrigerator until firm. Cut in thin slices. Bake at 400° for 12 minutes. Makes 4 dozen small cookies.
Combine ingredients except coconut in blender. Cover; blend about 10 seconds (do not overblend). Stir in coconut. Pour into a greased 9-inch pie plate. Bake 40 minutes at 350° or until knife inserted halfway between center and edge comes out clean. Cool, then chill. As the pie cools, it will make its own crust.
Combine first 5 ingredients; stir well. Spread about 2 tablespoons cheese mixture on each muffin half. Broil 2 minutes or until cheese melts; cut each half into quarters. Serve warm. Yield: 48 appetizer servings.
Chop first 5 ingredients fine or force through food chopper using medium blade. Put in kettle. Add remaining ingredients and mix well. Bring to boil and simmer, stirring occasionally, 15 minutes, or until apples are tender. Pour into 4 hot, sterilized pint jars and seal. Process in water bath 5 minutes.
Boil shrimp. Cool; chop up in small pieces. In a large bowl whisk miracle whip until smooth. Add onion, celery, parsley, salt, and pepper. Mix well. Fold in shrimp.
Melt the 3 cheeses in a double boiler or microwave. Brown sausage and drain well. Mix sausage into the melted cheese. Add the jalapeno peppers to this mixture. Line a 11 x 7-inch pan with waxed paper. Pour in mixture. Chill until firm. Cut into 1-inch squares.
Mix ingredients. Shake well, pour into a tall glass with ice cubes and decorate with pineapple ring, maraschino cherry and orange slices.
Heat one tablespoon oil in iron skillet. Saute onions and sliced celery until transparent. Add sliced garlic and oregano or herbes de provence. Simmer several minutes. Add stewed tomatoes and simmer, uncovered until slightly thickened. Place fish fillets on sauce; cover and simmer 15 minutes. Serve with rice.
Sift together dry ingredients into mixing bowl. Add shortening and mix until crumbly. Add 1 1/8 cups milk. Beat. Add eggs and beat. Add 1 cup milk and vanilla and beat well. Fold in melted chocolate. Pour into 3 greased cake pans. Bake at 350° until done. Frost with Coconut Frosting.
Place all dry ingredients in mixing bowl. Add wet ingredients; mix on medium speed. Bake at 350° for 45 minutes in a 9 x 13-inch cake pan.
Wash livers and drain. Heat chicken fat and saute 2 large chopped onions and chopped garlic just until brown and soft. Add chicken livers; lower heat and cook until well done, but still soft. Set to the side and cool 30 minutes or longer. Put livers and boiled eggs through a meat grinder. Be sure to add all the drippings through the grinder. In a large bowl, put the liver mix; add salt, pepper, sugar and the small chopped onion. Form into a ball and roll in fresh parsley. Best if made at least 1 day ahead to season. Serve with crackers.
Mix cider with 1/4 cup sugar, lemon juice, rind and spices. Let stand until sugar dissolves. Combine milk and cream, then add to cider mixture, beating with electric beaters until frothy. Beat egg whites stiff; add remaining 1/4 cup sugar gradually. Fold egg whites into cider/milk mixture. Chill until very cold. Pour into punch bowl. Sprinkle with nutmeg.
Brown sausage with onion; drain fat. Mix all ingredients together. Bake in a 9 x 12-inch dish at 350° for 30 to 45 minutes.
In a large saucepan, saute the carrots and onion in butter. Stir in the water, ham, seasonings and beans. Cook over medium heat until heated through. Discard bay leaf before serving. Yields 6 servings (small).
Sprinkle meat with garlic, salt and pepper. Mix in flour. Heat Crisco in 3-quart Dutch oven. Sear meat until browned. Add to pot: potatoes, carrots, celery and onions, then beef broth, water, salt, basil and bay leaf. Cover tightly, bake 2 hours at 350°. When done, thicken by adding mixture of flour and water, 1 teaspoon of Kitchen Bouquet. Bring to boil on top burner of stove. Stir frequently. Serve with crunchy bread, salad and fruit.
Mix all ingredients and shape with hands. Put in pan and cook at 350° for 1 hour or until done.
Cook bacon in a skillet; remove bacon and break into pieces. In same skillet, cook onion in bacon grease until browned. After browning the onion, pour off most of the bacon grease. Add the bacon, beans, brown sugar and ketchup to the skillet. Stir well, cover and simmer slowly for a few minutes or combine all ingredients in a baking dish and bake in oven at 300° for 1 hour.
Crush Oreos and mix 1/2 stick butter and 2/3 Oreos in bottom of a 13 x 9-inch pan. Mix cream cheese, 1 stick butter and powdered sugar until smooth. In separate bowl, mix pudding and milk with vanilla. Mix everything together except Cool Whip. Spread over crusts. Put Cool Whip over that; sprinkle rest of cookies on top and chill.
Peel sweet potatoes and slice longways about 1/4-inch thick. Cook in small amount of water until half done. Line an 8 x 8-inch pan, bottom and sides, with homemade pie crust. Lay potatoes crisscrossed in pan. Add margarine, allspice, sugar and water. Cover with pie crust. With sharp knife, slit the crust several times. Bake at 300° for 40 minutes until crust is brown.
Whip the Dream Whip and add salad dressing, sugar and pineapple juice. Combine all ingredients and chill. Serves 10 to 12.
Wash and prepare cabbage by chopping into large pieces and put on bottom of a greased 2-quart baking dish. Brown meat and onion and pour off fat. Add rice, salt and pepper. Pour meat mixture on top of cabbage. Cover with soup and water. Bake in preheated oven at 350° for about 1 hour. Serves 6 to 7.
Mix together the corn, milk and eggs. Add cracker crumbs, butter, salt and pepper. Pour this mixture into a greased casserole. Sprinkle more cracker crumbs on top. Dribble melted butter on top (about 1/2 cup). Bake at 350° until center of casserole is firm (knife comes out clean).