HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop spinach fine. Blend together completely the spinach, onion, eggs, hamburger, salt and pepper and ketchup. Form into petite hamburger patties. Brown on both sides in oil. Place patties in a 9 x 13 x 2-inch baking dish or pan. Pour tomato sauce plus pan drippings over patties. Bake in a 350° oven for 20 to 30 minutes. To keep meat tender and juicy, cover with aluminum foil while baking.
Steam chicken in white wine until comes off bones easily. Drain and remove skin and bones. Place it in a large casserole. Set aside. Separate the onion quarters into thin layers and saute with green pepper sliced into 1-inch strips in butter until onion is transparent. Drain peaches, reserving syrup. Mix 1 cup syrup with cornstarch, soy sauce and vinegar. Heat in a skillet until sauce is clear and thickened. Stir in the peaches and tomatoes. Pour the peach-tomato sauce over the chicken in the casserole. Cover and bake at 375° for about 20 minutes. Remove cover for the last 5 minutes of baking.
Add water to jello. Dissolve. Add blueberries and pineapple. When almost congealed, fold in Dream Whip (which has been prepared and refrigerated while jello congeals). Pour into mold. Chill until solid.
Boil potatoes until tender. (Do not let them get too soft.) Meanwhile, slice tomatoes in wedges. Cube the cucumber. Steam the zucchini until tender. When the potatoes are done, let them cool; then add all the vegetables and olives to potatoes. Mix and add seasoning as desired. Chill. Mix with olive oil before serving.
Beat cream cheese with 1/3 cup sugar, 1 egg, 1 teaspoon vanilla and salt. Put in crust and sprinkle with pecans. Mix remaining egg, 1/4 cup sugar, 1 teaspoon vanilla and corn syrup. Beat until combined. Bake in a preheated 375° oven for 40 minutes. The layers will reverse.
Mix together all ingredients except tomato sauce. Form into about 16 balls and brown in shortening. Add tomato sauce with meatballs and about 1 cup of water. Simmer slowly 45 minutes.
Mix in a large bowl the flour, salt and sugar. Set aside. In a saucepan, bring to a boil the oleo, oil, water and cocoa. Pour over flour mixture and mix well. In another bowl, mix the eggs, buttermilk, soda and vanilla. Mix all ingredients together. Bake on cookie sheet for 20 minutes at 350°. Ice cake hot.
Break broccoli and cauliflower into small pieces. Mix with onions, cheese and carrots. Combine vinegar, sugar, mayonnaise, salt and pepper. Pour over salad and toss. It is better when salad has set for a couple of hours.
Mix all ingredients, except bread crumbs, butter and shortening. Add chicken to sour cream mixture, coating each piece well. Let stand in refrigerator, covered, overnight.
In crock-pot, place all ingredients. Turn pot to high and cook for 9 to 10 hours until meat is tender. Serve with corn bread or biscuits. Serves 4 to 6.
Mix first 3 ingredients and cook until it forms soft ball in cold water; remove from heat and add vanilla and butter. Beat until it becomes creamy. Add pecans and mix well. Drop in clusters on wax paper until it cools.
Simmer broccoli in chicken broth for 15 minutes. Melt butter in pan and saute onion; add flour to onion. Stir well. Add milk gradually and stir until thick. Stir mixture into broccoli and add grated Velveeta cheese. Stir until melted. Add pepper. Do not let mixture boil.
Wash and pick cilantro leaves. Dice cilantro, onion, peppers, tomatoes and garlic into small bowl and add tomato sauce and garlic salt to taste. (If using fresh tomatoes, omit tomato sauce.)
Combine all ingredients and simmer for 1-4 hours. Makes 10-12 servings. Stir occasionally.
Mix stuffing mix, cheese and garlic powder together. Dip chicken in melted butter. Roll in stuffing and cheese mixture. Place in casserole dish. Do this the night before. Store covered in refrigerator. Bake at 350° for 30 minutes covered and 30 minutes uncovered.
Completely dissolve gelatin in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened. Remove any unmelted ice. Blend in Cool Whip until smooth. Fold in fruit. Spoon into pie crust. Chill 3 hours.
Bring to a boil the sugar, milk, cocoa and butter. Boil for 2 minutes; then shut off heat. Add vanilla, peanut butter and oatmeal. Drop by spoonfuls onto wax paper and cool.
Measure corn syrup and sugar into large saucepan. Cook over medium heat, stirring frequently, until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies. Melt chocolate and butterscotch together in small saucepan over low heat, stirring constantly. Spread evenly over cereal mixture. Let stand until firm.
Cook and drain peas and carrots. Cook and cube chicken. Cook onions in butter until tender, but not brown. Blend in flour and 1 teaspoon salt. Add broth all at once. Cook and stir until thick and bubbly. Add remaining ingredients. Heat until bubbly. Pour into pie shell. Cover with top pastry. Bake at 350° until brown. Make 2 pies with deep dish pie shell or use individual pot pie shell.
Mix all ingredients in a big bowl. Then roll dough into little balls. Place on a cookie sheet. Bake for 8 to 10 minutes in a preheated 375° oven.
Place cooked halves of peaches in bottom of pudding dish. Mix remaining ingredients as given and pour over peaches. Bake until golden brown at 350° for approximately 35 minutes. Serve with milk or cream.
Heat oil in skillet. Add onion. Fry until slightly browned. Add ground meats, stirring until done. Season to taste with salt, pepper and liquid smoke. Roll out biscuit dough 1/4-inch thick to form a rectangle. Spread cooled, cooked meat over dough. Roll as for jelly roll. Cut in 1 1/2-inch thick slices. Place, cut side down, in greased 9 x 13-inch baking pan. Sprinkle with paprika. Bake 12 to 15 minutes in preheated 450° oven. Serve with Mushroom Sauce.
Add boiling water to jello. Stir until dissolved. Break up ice cream and stir into jello. Chill for 10 minutes. Add peaches, sugar and almond extract to jello mixture. Refrigerate for 2 hours. Pour into baked 9-inch pie shell. Top with whipped cream and chopped pecans.
Cook beans, drain and cool. Add mushrooms. Mix in the rest of the ingredients and chill.
Cook broccoli 10 minutes until tender in salted water. While cooking, mix all other ingredients together. When broccoli is done, mix both together. Pour into buttered casserole dish. Crumble Ritz crackers over top. Melt butter; pour over crackers. Bake 45 minutes at 350°.
Cook carrots in water and salt until tender. Drain and add butter, sugar and orange juice. Heat thoroughly and simmer 5 minutes.
Preheat oven to 350°. Generously grease a shallow 2 1/2-quart baking dish. Combine the first 9 ingredients with salt and pepper to taste. Spread a portion of cheese filling over each noodle. Roll up individually jelly roll fashion and stand up vertically in a single layer. Pour your favorite red or green sauce over. Cover and bake 30 to 40 minutes.
Melt butter. Add flour, then gradually add milk, stirring constantly. Add corn, salt and pepper to mixture and heat thoroughly. Remove from heat and add beaten eggs. Pour into greased baking dish. Heat at 350° for 25 minutes or until firm.
Fry the bacon. Remove bacon from pan and brown onions in drippings. Place 3 cups of water in separate large pot. Bring to boil. Pour onions and drippings into water. Add fish, hot sauce, Worcestershire sauce, salt and pepper. Cook fish until completely done. Add catsup and tomato paste. Cook on simmer for 2 hours. Serve over rice.
Beat egg with water. Dip 1 pork chop at a time in bread crumbs, then into egg and back into crumbs. Fry in hot Crisco until brown on both sides. Place in casserole; add enough hot water until you can just see the water. Place cover on top and bake in 350° oven about 1 hour or until chops are nice and soft.
Cook down to about 2 pints. Cook slowly for 2 to 3 hours.
Mix all ingredients, except apples, and spread in 9 x 13-inch pan. Place sliced apples on top. Sprinkle apples with 1/2 cup sugar and cinnamon. Dot with butter or oleo. Bake at 375° for 30 minutes.
Grate American and Cheddar cheese. Mix in pecan chips, chopped green onions and enough mayonnaise to hold together mold. Refrigerate until ready to use, then unmold on tray and cover with raspberry preserves. Serve with Ritz crackers.
Grease an 11 1/2 x 7 1/2-inch baking pan. Mix sugar, milk, butter or margarine and salt in a 3-quart microwave-safe bowl. Cover loosely with waxed paper and microwave on High for 3 to 4 minutes, until mixture begins to boil. Uncover and microwave on High for 10 minutes longer, stirring every 3 minutes. Then continue to microwave for 4 to 8 more minutes, stirring every 2 minutes, until instant read or microwave candy thermometer registers 234° to 240° (soft ball stage) or a small amount dropped into very cold water forms a soft ball that flattens when removed from water. Then stir in marshmallows, chocolate chips and vanilla until marshmallows and chocolate are melted. Add nuts, stirring vigorously until mixture is creamy and slightly glossy. Spread in prepared pan. Refrigerate for about 2 hours, until firm. Cut into 2 1/2 x 1-inch bars. Makes 25 delicious bars.
Place potatoes in a saucepan. Cover with water and cook until tender. Cook peas according to package directions, adding sugar.
Cut the pita bread around the circular diameter to make two pizza crusts. Spread spaghetti sauce on top of pita crusts. Add low-fat or no-fat Mozzarella cheese. Add vegetable toppings to taste. Bake in oven at 400° until cheese melts or crust is crispy. Enjoy.
Combine ground beef and next 8 ingredients. Form into 18 meatballs, approximately 2-inches in diameter, and chill for 30 minutes.
Spray a 13 1/2-inch cake pan with Pam. Layer jalapenos so you have one per serving. Layer all cheese on top of jalapenos. Pour beaten eggs over the top of the cheese. Bake at 400° for 20 to 30 minutes (side of pan should start turning brown). Let cool for 15 minutes before cutting. Serve warm.
Butter the French bread slices and toast until golden brown. In heavy-bottom Dutch oven, melt butter (medium-high). Add onions and saute until caramelized (approximately 30 minutes). Add sausage and garlic; stir for 5 minutes. Add flour and stir well. Add stock slowly (may use six 10 ounce cans broth). Bring to a rolling boil, reduce to simmer and cook for 45 minutes. Add wine and salt and pepper to taste. Add green onions and parsley; cook 5 to 10 minutes more. Preheat broiler. Ladle soup in bowls; top with bread and cheese. Broil until cheese bubbles. Serves 8 to 10.
Cook in crock-pot until carrots are tender. Add cooked rice and continue cooking until warmed through.
Brown beef and onions in pot. Drain. Add other ingredients and spices to taste. Simmer about 2 hours, stirring occasionally.
Saute the butter, onions, green pepper and mushrooms. Combine with the sauerkraut and tomatoes in a casserole and bake, covered, at 350° for 1 hour, then for 1/2 hour, uncovered. May be prepared a day or so in advance of serving, then reheated.
Mix the milk and vinegar. Blend the flour, Crisco and salt. Mix in the milk. Chill. This is great; makes a light pie crust for 1 pie.
Preheat oven to 425°. Sift together into a large bowl the corn meal, flour, baking powder, salt and sugar. Add and mix only enough to dampen completely the oil, egg, milk, cranberry sauce and grated rind of the orange. Bake in a greased 8-inch square pan for 25 minutes.
Mix sugar and flour; add slightly beaten eggs, pecans, butterscotch chips, vanilla and butter. Mix well. Pour into frozen pie shell. Bake 1 hour at 325° until lightly brown.
Add milk, water and butter. Bring to a boil. Add 1/2 cup rice and 1/2 cup sugar. Cook 1 hour on medium flame. Stir after 1 hour. Mix in bowl the milk, egg, sugar and vanilla. Stir in pot. Cooks until boils. Put in bowl and cover.
Cream the oleo and sugar. Add eggs, one at a time. Blend in flour. Add flavoring. Bake in greased and floured tube pan at 350° for 1 hour or until done.
Mix Jell-O and	hot water. Add bananas, pineapple with juice, strawberries and pecans. Put 1/2 of mixture in pan and chill until set.
Heat soup, milk, onion and salt on low heat in large saucepan on top of stove. Peel and slice potatoes. Add potatoes to hot soup mixture.
Spread rolls on cookie sheet. Bake at 375° for 10 to 12 minutes. Cool. Mix together cream cheese, mayonnaise and dressing mix. Spread over crust. Top with tiny pieces of broccoli, cauliflower and grated carrot. Sprinkle with shredded Mozzarella. Chill. Cut into small squares to serve.
Pour hot water over shortening. Mix yeast in warm water and dissolve well. Add sugar and then eggs. Mix salt in flour. Add flour last. Let rise in warm place covered with cloth. Work down. This can be kept in refrigerator several days. Take out to use for rolls or doughnuts. Store back in refrigerator.
Roll pork chops in pepper and cracker crumbs. Brown a little. Place chops on top of cooked rice in a covered dish. Spoon soup over pork chops and rice. Place in a preheated 350° oven for 1 hour.
Grate cheese and mix together all ingredients at room temperature. Roll into tiny balls. Bake at 425° for 10 minutes, or until tops are golden. These may be frozen before baking and kept up to one month in freezer. Makes 70 balls.
In a skillet, cook bacon until crisp. Remove. Crumble and set aside. Drain, reserving 1 tablespoon drippings. In drippings, saute mushrooms, onion and garlic until tender. Remove from heat. Stir in 1/2 cup of bread crumbs, parsley and bacon. Cut a slit lengthwise 3/4 of way through the tenderloin. Lightly place stuffing in the pocket. Close with toothpicks. Combine butter and Parmesan cheese. Spread over top and sides of meat. Press remaining bread crumbs onto butter mixture. Place meat on a rack in shallow roasting pan. Bake, uncovered, at 350° for 15 minutes. Cover and bake for 1 hour or desired doneness. Let stand for 10 minutes. Makes 6 to 8 servings.
Heat oven to 425°. In medium saucepan, heat water and margarine to boiling. Lightly spoon flour into measuring cup; level off. Stir in flour and salt. Cook over medium heat until mixture leaves sides of pan in smooth compact ball, about 2 minutes, stirring vigorously. Remove from heat. Add eggs, 1 at a time, beating vigorously after each until mixture is smooth and glossy. Do not underbeat.
Stir together the dry ingredients and set aside. In separate bowl, combine the oil, applesauce and eggs. Stir in dried ingredients. Pour into well-buttered loaf pan. Bake at 350° for 60 minutes.
Dump pie filling in pan. Melt margarine. Add sugar, flour and milk. Pour this over pie filling. Mix 2 cups sugar and water and pour over the batter. Bake about 1 hour at 375°.
Grease 12 muffin cups. Mix crushed cereal, flour, brown sugar, cinnamon, baking powder and baking soda. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups. Bake until golden brown, 18 to 22 minutes, at 350°.
Mix flour, sugar, baking powder, salt and milk together well. Dot pan with butter and pour mixture into pan. Lay fruit on top evenly. Then pour juice over top. Bake at 350° for 30 minutes. Crust will cover cobbler.
Cream butter and sugar. Add eggs one at a time and beat after each addition. Sift flour and measure; add soda and nutmeg to above mixture alternating with the milk. Add vanilla and mix well. Chop pecans and cut fruit into small pieces (mix). Add 1/2 cup flour and dredge. Add nuts and fruit to batter and mix well. Drop by teaspoon on greased baking sheet. Bake at 350° for 15 minutes. Yields approximately 7 dozen.
Mix sugar, milk, cocoa, butter together and boil for 1 minute. Pour remaining ingredients into boiled mixture. Mix and drop by spoonful on wax paper.
Melt butter slightly in 10-inch skillet. Spread sugar over butter, then place fruit and nuts, with a cherry in the center of each slice of pineapple, to form pleasing design. Beat egg yolks. Add sugar, juice, flour and baking powder. Fold in beaten egg whites. Bake in 10-inch skillet for 20 to 25 minutes at 350°.
Have cream cheese at room temperature. Stir cheese well. Add soup and stir again. Add chopped pepperoni and stir. Place 1 teaspoon of mixture on slice of bread. Place on cookie sheet and bake at 350° for 10 minutes. Makes 48.
Peel potato and boil until tender; drain. Mash. Work in sugar until stiff and no more sugar can be worked in. Roll between wax paper thin, like pie crust. Spread with peanut butter. Roll up as jelly roll. Chill well. Slice into pieces.
Arrange pecan halves in bottom of pie shell. Beat egg; add butter, corn syrup and vanilla. Stir until well blended. Combine sugar and flour and blend with egg mixture. Pour over pecan shells. Let set until nuts rise to the top. Bake at 350° for 45 to 55 minutes. Makes 6 to 8 servings.
Mix all together. Pour into baked pie crusts and chill. Add 1 Cool Whip. Makes 2 pies.
Grease 10 x 6-inch baking dish. Place croutons in baking dish. Sprinkle cheese over croutons. Combine eggs, milk, salt, mustard, onion powder and pepper; mix until blended. Pour over croutons and cheese. Cut each slice of bacon into 5 pieces, cook until crisp; drain. Sprinkle over top of casserole. Bake at 325° for 55 to 60 minutes or until eggs are set. Makes 6 servings.
Melt butter in frying pan (cast-iron, better). Add onions and rice and saute until slightly brown. Transfer to 9 x 9 x 2-inch baking dish. Add beef consomme soup and mushrooms. Cover and bake at 350° for 45 minutes to 1 hour until liquid is gone.
Note: For variation, add 1/4 teaspoon almond extract, omitting cocoa powder. Or omit cocoa powder only for Vanilla Frosting.
Better than all the seasoning and appetizers in the world, is love with breakfast, lunch and dinner.
Preheat oven to 400°. Mix all the ingredients in a medium mixing bowl. You can add blueberries to this if you like. Bake until golden brown, about 8 minutes.
Place in saucepan and cook over direct heat, stirring until small amount dropped in cold water forms a firm ball. Remove from heat	and add 2 teaspoons	butter, 1 teaspoon vanilla and nuts. Beat until creamy.
Cook corn until just barely tender. Mix butter, flour, sugar and salt in skillet. Gradually add 1 cup milk. Cook until thick, stirring constantly. Add corn. Bake for about 20 minutes at 350°.
Mix the first 3 ingredients together. Roll into 1-inch balls. Roll the meatballs in the flour; brown. Dissolve the bouillon cube in the boiling water. Pour over the meatballs. Simmer gently 1 hour. Add the bay leaf during the last 10 minutes of cooking. Add water as necessary during simmering to make a delicious gravy. Remove leaf before serving.
When each dish of Jell-O is firm, cut into pieces and blend in large dish. Drain and spread 1 can fruit cocktail on top of Jell-O. Cover with marshmallow which has been blended into very small amount of warm milk. Sprinkle with chopped peanuts. Serves 10 to 12.
Melt chocolate with hot water in top of double boiler. Let cool. Mix Crisco and sugar; beat well. Add eggs, one at a time, beating well after each addition. Add cooled chocolate. Add flour and milk alternately, flour being added first and last. Add vanilla. Bake at 300° in a tube pan for 1 1/2 hours.
Break broccoli flowerets into bite size pieces. Chop onion. Combine broccoli, onion, raisins and bacon. Mix salad dressing, sugar and vinegar together and pour over the other ingredietns. Mix well. Chill for at least 1 hour and serve. Makes 6 servings.
Combine all ingredients. Mix well and put in greased and floured 9 x 13-inch pan. Bake at 325° for 1/2 hour.
Cream margarine and sugar. Sift soda and flour together. Add dry ingredients and milk to creamed mixture. Make dough. Roll out and cut, the thinner the better. Bake at 325° on a greased pan until brown.
Cream butter, brown sugar and vanilla together. Then add flour and salt. Mix thoroughly. Mix in walnuts. Make 1-inch balls and place on greased cookie sheets. Bake at 350° for 8 to 10 minutes until bottom of cookie is brown. Remove from cookie sheets; cool. Just before serving, roll cookies in powdered sugar to cover. Yummy.
Brown ground beef and onion in skillet. Put into bottom of square baking dish. Put drained Veg-All on top of the meat and onion. Spread chicken soup on top of Veg-All. Put 4 slices of cheese on top of soup, then put Tater Tots on top. Bake at 350° for 45 minutes.
In large bowl, mix shortening, sugar, egg and molasses. In medium bowl, mix flour, baking soda, salt, cloves, ginger and cinnamon. Gradually add dry mixture to large bowl. Add 5 tbsp. water. Add raisins and nuts. Mix all together. Then divide dough into 4 sections. Form each section into a long roll. Place 2 rolls on a greased cookie sheet. Flatten each roll a little bit. Bake at 375° for 20 min. Cool and cut into squares. Repeat for other 2 rolls. Makes 2 1\2 dozen.
Mix together well all ingredients except dough. Set aside. Slice cookie dough rolls into 1/3-inch slices. Place slices of one roll into a 9 x 13-inch baking dish. Press together to cover up any holes. Spoon in cream cheese mixture evenly and top with slices of remaining package of cookie dough. Bake in a 350° oven for 45 to 50 minutes or until golden and center is slightly firm. Remove from oven and let cool. Refrigerate. Slice when completely cool. Enjoy!
Sift flour, baking powder, baking soda and salt into bowl. Chip butter into flour and cut until it resembles course meal. Add buttermilk and mix until it forms a ball. Pat onto waxed paper, 1/4-inch thick. Cut with biscuit cutter and place on baking sheet. Preheat oven to 450° and bake for 10 to 12 minutes, or until golden brown. Serve hot with butter, jam or honey.
Mix the water with the jello and immediately stir in 1 pint of vanilla ice cream, then add a large can of crushed pineapple (or any fruit you wish). Put in a mold to harden. This sets very quickly.
Combine green cabbage, red cabbage and salad dressing. Cover; chill. Just before serving, add pineapple, carrot and bacon. Mix lightly. Makes 6 servings.
Mix margarine, cake mix and 1 egg; spread evenly in an 8 x 11-inch pan. Mix the cream cheese, powdered sugar and 2 eggs; then spread over crust in pan. Bake at 350° for 20 minutes or until set.
Combine pineapple, butter, sugar, cinnamon and nuts. Spoon into 10 muffin cups. Place biscuits on top of mixture. Bake at 350° for 20 minutes. Cool 5 minutes; invert pan to remove biscuits.
Beat eggs and sugar together until light and fluffy. Stir in pineapple. Add flour that has been sifted with baking powder. Mix well. Spread into a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 25 or 30 minutes, or until cake tests done. Add topping.
Using low heat and stirring constantly, melt the butter and marshmallows in skillet. Turn off heat and stir in vanilla. Fold in the cereal until it is completely coated. Spread the cereal mixture in the baking pan. Cut into squares after the mixture cools.
Combine vinegar and sugar in a saucepan. Heat until sugar is dissolved. Cool and add salt and pepper to taste. Drain beans to remove juices. Combine remaining ingredients. Marinate with vinegar/sugar mixture several hours or overnight. Kept under refrigeration, this salad will remain good for a week. Serves 6.
Saute pepper (green), onion, garlic and beef. Add remaining ingredients. Simmer about 2 hours, stirring occasionally. Serve over spaghetti.
Heat to boil water and butter. Pour over dry ingredients. Blend well and add the eggs and buttermilk. Beat well. Bake for 20 minutes in a greased and floured rather large cookie sheet or large shallow cake pan.
Mix all ingredients. Bake in 9 x 13-inch pan at 350° for 1 hour or until golden brown on top.
Shred the cheese. Chop the ham. Wash the leek and cut it into small pieces. Put some water with a little salt and pepper to boil. When hot, put the leek in the water to soften. Take out the pie shells. Put cheese, ham, and leek in it, in the order written. Mix eggs and milk. Put a little pepper and salt in it. Pour the milk mixture in the pies to cover the ingredients. Cook in the oven at 350° for about 1 hour.
Cream together shortening and sugar. Add eggs. Beat well. Sift together dry ingredients. Add to creamed mixture. Add mashed bananas. Stir in walnuts. Pour mixture into a well-greased loaf pan. Bake at 350° about one hour. Remove from oven and cool.