HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw pastry 20 minutes. Preheat oven to 400°. On a floured board, roll each sheet to a 12-inch square, then cut into 16 (3-inch) squares. Combine spinach, eggs, cheese, onion and parsley. Spoon mixture in center of squares. Brush egg wash around edges of pastry. Fold pastry over filling to form triangle; seal edges. Place on ungreased baking sheet and brush tops with egg wash. Bake for 20 minutes or until golden brown. Makes 32 triangles.
Mix together and bake for 40 to 45 minutes in 350° oven.
Thoroughly cream shortening and sugar. Add eggs; mix well. Add sifted dry ingredients alternately with milk. Mix well, then add oats and raisins. Drop from teaspoon onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Crush pretzels. Melt oleo. Add the 3 tablespoons sugar. Mix together in pan. Pat into a crust. Bake 8 to 10 minutes at 350°. Cool.
Saute ground beef and onion together to brown beef, then add the next 5 ingredients. Simmer very gently for 15 to 20 minutes. Lay sliced eggplant on top. Cook for a few more minutes until eggplant is tender. Sprinkle eggplant with cheese. Cover and let steam to melt cheese. Serve with steamed rice. Delicious.
Brown sausage or beef with onions; drain off fat. Stir in chilies and spices. Prepare baking dish with nonstick cooking spray. Mix milk and flour until smooth; add eggs and beat well. Combine remaining ingredients with meat mixture. Pour into prepared baking dish. Bake at 350° for 45 minutes or until knife comes out clean. Serve with taco sauce or salsa sauce.
Bring to a boil the vanilla pudding and milk. Remove from stove. Add oleo and salt. Let cool. Add 3 beaten eggs. Mix together 1 cup flour and yeast; add to other mixture and let set for 30 minutes. Add 6 cups flour; let raise. Knead and let rise. Roll into 1 1/2-inch balls. Bake at 350°.
Break lettuce; use cauliflower and broccoli flowerets and onion; top with bacon. Sprinkle Parmesan cheese. Seal with Miracle Whip, then sugar; spread evenly over Miracle Whip. Seal and set overnight. Toss right before serving; mix well, then add Cheddar cheese and stir in lightly.
Combine first 3 ingredients. Press into a 9 x 13-inch pan. Bake at 400° for 6 to 7 minutes. Cool thoroughly. Blend cream cheese, sugar and Cool Whip. Spread evenly on cooled crust. Be careful to cover crust well. Refrigerate. Dissolve jello with 1 3/4 cups boiling water. Add thawed strawberries. Refrigerate about 30 minutes to jell. Spread over crust. Refrigerate at least 3 hours. Serve with whipped cream.
In a medium size pot or slow cooker, place 2 1/2 cups water, salt, pepper, carrots, onions and potatoes. Cook until tender. Make a paste with 2 tablespoons flour and small amount of milk. Have this in a medium bowl. Add about 1 cup of milk to paste and add some hot liquid from pot to this mixture, stirring all the time. When paste mixture is warm, add to pot and stir until well mixed. Leave on low heat until thickened. Stir every once in a while to keep from sticking. Very good on a cold day with cornbread and a grilled cheese sandwich!
Melt margarine in a large pot. Remove from heat. Mix all other ingredients in pot with margarine. Work with both hands until mixed good. Make balls to suit yourself. Lay out on wax paper. When you have finished this, melt wax and chocolate chips in a double boiler. Roll balls into this and lay out on wax paper. Put in a cool place. May need to keep heating chocolate.
Cream butter and sugar. Add flour and vanilla; mix well. Stir in nuts. Chill. Roll into small balls. Bake on cookie sheet at 350° for 20 to 25 minutes. Roll in confectioners sugar.
Grate chocolate and set aside. Chop almonds. Line cookie sheet (10 x 13-inch) with foil. Spread layer of almonds on bottom. Put layer of chocolate over (1/2 of each). Combine sugar and butter; cook and stir until it reaches 300°. Remove from heat and pour over pan. Sprinkle remaining chocolate and almonds over. Let cool, then break.
Cook and drain potatoes. Mash. Add cream cheese, sour cream, onion salt, salt, pepper and butter. Beat until smooth and fluffy. Place in refrigerator for 2 weeks. Dot with butter and bake desired amount at 350° for 30 minutes.
Spray pan with Pam. Mix all of the ingredients together and fill pan about 3/4 full. Bake in a 400° or 425° oven until brown. Makes 6 to 8.
Mix together the first 4 ingredients. Combine remaining ingredients and add to tomato mixture. Refrigerate for several hours before serving.
Mix all ingredients well. Drop by teaspoonful into hot pot of oil. Turn when lightly browned. Roll in 10x sugar if desired.
Mix together and spread in a 9 x 13-inch pan. Layer on shredded lettuce, onions, tomatoes, black olives and shredded cheese. Serve with your favorite tortilla chip.
Preheat oven according to directions on pizza crust container. Roll pizza crust dough out flat. Cut one-inch wide diagonal strips across the dough. Place on greased pizza pan. Sprinkle with oregano. Sprinkle 2 tablespoons Mozzarella cheese over dough strips. Place in oven and bake according to pizza crust instructions, about 7 to 10 minutes or until bread strips begin to brown. Remove from oven.
Combine all ingredients. Make into patties. Fry until brown. Serves 4 people.
Mix together first 7 ingredients; add dates and nuts. Pour into well-greased and floured large baking pan. Dissolve brown sugar in hot water; pour over batter. Bake at 350° for 35 to 45 minutes. Yields 12 servings. Pudding is delicious with whipped topping.
Mix milk, water and pudding powder with a mixer. Chill pudding 5 minutes. Fold in Cool Whip. In a large bowl, layer vanilla wafers, sliced bananas and pudding; repeat. End with wafers. Chill for at least 1 hour.
Mix all ingredients. Cover baking pan with foil. Bake at 350° for 90 minutes. Serves 8.
Beat egg yolks, brown sugar and oil together. Combine remaining ingredients at 350° for 12 minutes. Cool and fill with frosting.
Sift dry ingredients together. Cut in butter. Add milk to make a soft dough. Turn onto floured board. Roll 1/2 inch thick. Cut into small squares. Drop into hot broth; cover and cook 20 minutes.
Melt butter in heavy saucepan. Stir in brown sugar; cool slightly. Beat eggs in small bowl with whisk and add to butter mixture. Add vanilla. Stir in flour until thoroughly blended. Add pecans. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Cut before completely cool. Makes 24 to 30 pieces.
Brown almonds and sesame seeds in pan with a little butter. Mix cabbage and onions in a large bowl. Just before adding dressing, add nuts, seeds and crushed Top Ramen noodles.
Place seasoning mix in heavy plastic food storage bag. Add a few chicken wings and shake until well coated. Repeat to coat all pieces. Place in lightly greased baking pan. Bake at 375° for 35 to 40 minutes or until chicken is tender and juices run clear. Serve hot with salsa for dipping. Makes 2 dozen appetizers.
Mix first 4 ingredients in a saucepan. Let boil 5 minutes, then partially cool. Mix in remaining ingredients. Bake until sides leave pan. Don't overbake. Makes a large cake. Add frosting.
Blend all ingredients well. Form into rolls and roll tightly in Saran Wrap. Refrigerate. Slice and serve.
Cook and dice chicken into bite-size pieces. Place in greased baking dish. Stir cream of chicken and cream of celery together, then pour on top of diced chicken. Salt on taste. Prepare Stove Top stuffing, using directions on box. Spoon on top of chicken and cream and chicken and celery soup. Bake, covered, for 30 minutes in a 350° oven.
Combine butter, sugar, water, egg, lemon juice and rind in saucepan. Cook over medium heat, stirring constantly, just until mixture comes to a boil. Amount: 1 1/3 cups of sauce. Very good over bread pudding.
In small bowl beat cream cheese until light and fluffy. Add remaining ingredients; blend well. Refrigerate several hours to blend flavors. Serve with fresh fruit. Makes 1 1/2 cups.
Mix apple cider vinegar with sugar and water. Add to rice, toss to mix and coat well. Shape into bite size rectangles or triangles; dust with toasted sesame seed (good source of Vitamin A). Mix in leftover bits of fresh/cooked vegetables, meats; mix into rice. Healthy, filling. Sushi is vinegared rice. Sashimi is raw fish..sometimes used to top sushi.
In skillet: Brown hamburger with onion and garlic (to taste). Add tomato sauce and chili powder (to taste).
Combine first 6 ingredients in double boiler. Cook until thick, stirring constantly. Stir in remainder of ingredients. Chill 24 hours for flavors to blend.
Mix together and put in ungreased 3-quart casserole dish. Cover with the crushed cornflakes. Bake 1 hour at 350°.
Wash mushrooms and place in casserole dish. Add wine, seasoning salt, Worcestershire sauce and margarine (more if needed). Bake in covered dish at 350° for 30 minutes. Serves 4 to 6.
Fry sausage, peppers and almonds, drain. Mix with other ingredients. Bake 20 - 30 minutes or slow cook longer.
Thoroughly cream together shortening, sugar and 2 teaspoons vanilla. Beat in eggs, then add 2 (1 ounce) squares of chocolate.
Sift flour, baking powder and salt together and set aside. Beat egg yolks until lemony. Beat in bowl and add sugar. Beat in remaining ingredients.
Brown pork chops; arrange in a baking dish with lid. Put onion over pork chops; pour sauce over the top. Bake, covered, in a moderately slow oven (300° to 325°) for 1 hour. Serves 6.
Combine sugars and milk. Bring to a boil in saucepan, stirring with a wooden spoon. Boil slowly until it forms a soft ball in cold water. Remove from heat and add butter and vanilla. Add nuts. Beat until thick and glossy. Drop by spoonfuls on waxed paper or foil.
Mix all items and form into a loaf. Microwave on 70% power for 30 minutes or bake at 350° for 1 hour.
Put in pot; salt and pepper on top. Add chili powder over top of everything. Add 1/2 can of water, if necessary. Cook 1 hour.
Add all ingredients in saucepan. Heat until sugar is dissolved. Add walnut halves, stir until coated. Roll in granulated sugar. Dry on cookie sheet. Store in loosely covered container.
In a heavy saucepan, combine chocolate morsels and half and half. Cook over medium heat until chocolate melts and mixture is smooth, stirring frequently. Remove from heat; stir in butter and vanilla. Serve warm. Good on ice cream or cheesecake.
Brown hamburger and onion. Add beans, corn and chilies. Add remaining ingredients. Cook about 30 minutes in a big pot.
Blend grated cucumber and onion juice into cream cheese. Beat until consistency desired. Add food coloring to create a pale green tint and blend. This is a light and tasty spread for sandwiches or use as a dip with crackers and chips.
Layer bacon, lettuce, tomatoes, broccoli and onion in order listed in a large glass salad bowl.
Spread sour cream in the bottom of a dish. Pour sauce over sour cream and spread evenly. Place tiny shrimp on top. Chill at least 2 hours or overnight.
Spread biscuits in muffin tin. Brown onion and hamburger; drain. Mix with pizza sauce and put in muffin tin. Sprinkle cheese and bake for 10 minutes at 400°. Makes 10.
Preheat oven to 350°. Beat eggs with electric beater. Put all other ingredients in, mixing well by hand. Coat pie plate with oil or butter. Cook about 30 to 40 minutes at 350°.
In shallow casserole dish, mix oil with first 3 ingredients. Add potatoes and onion, turning to coat all sides. Cook, covered, on high (350°) for 30 to 40 minutes until tender; push potatoes towards edge of casserole dish. Cut each zucchini lengthwise into 2 pieces. Add zucchini pieces and peppers to casserole. Cook, covered, for approximately 30 minutes at 350°. Melt cheese on top, 10 minutes, uncovered.
Add corn to oil (not too hot). Fry slowly, stirring often. When corn begins to soften and thicken naturally, add flour, stirring to blend evenly. Add milk, cooking slowly, until creamy, but not too thick. Add salt last or else corn will toughen.
Mix all canned ingredients and pour into pie crust. Top with remaining pie crust. Bake until crust is golden brown at 375°. Let set about 15 minutes before serving.
Stain all liquid from pumpkin. Cream butter and sugar; beat in egg. Sift remaining dry ingredients together. Add to creamed mixture alternately with pumpkin. Pour into greased 8 x 4 x 2 1/2-inch pan. Let rise in warm place for 20 minutes. Bake at 350° for 45 minutes or until loaf tests done. Yields 1 loaf.
In saucepan melt butter or oleo and gradually add and blend in flour. Add milk gradually and then add cubed cheese. Bake at 350° for approximately 45 minutes.
Saute onion, garlic and ginger in margarine. Blend in curry powder, cornstarch and salt. Stir in evaporated milk and coconut milk, stirring constantly, until thickened. Add shrimp and heat.
Melt oleo in baking dish; add the cubed bread. Beat the eggs and add sugar, salt, flour and pineapple; pour over the bread. Bake at 350° until brown.
Cook tapioca and water until clear. Can be put in a roaster and made in oven too. Stir occasionally. Add Danish Dessert and sugar. Add fruit if you wish. Cold pack for 5 to 10 minutes.
Place raw hamburger in a greased 9 x 13-inch pan. Combine celery, onion, butter and water in pan and cook until celery is tender. Add croutons and toss until moistened. Spread over hamburger. Pour soup over mixture. Bake at 350° for 1 hour. Remove from oven and let set 15 minutes, cutting into squares.
Brown sausage, onion, and bell peppers together in a skillet. Drain. Mix in tomatoes and macaroni and cheese. Stir together. Cover and simmer about 20 minutes.
Add cheese to margarine. Let set until they are at room temperature. Then beat with mixer until blended. Add flour, pepper and Tabasco (you can not use a mixer after you add flour). Stir in Rice Krispies. Roll into small balls. Place on ungreased cookie sheet. Flatten a little with thumb. Bake at 375° for 15 to 20 minutes. Check often as they can burn easily.
Mix hamburger, salt, pepper, onions, eggs and crackers. Mash into pan like a meat loaf. Add cheese over meat. Add mashed potatoes and butter over cheese. Bake at 400° for 45 minutes. Add layer of cheese over potatoes. Bake additional 10 minutes or until cheese is melted.
Saute onions and sausage until brown and crumbly. Drain fat off. Add cheeses, egg, Tabasco sauce, salt and parsley. Combine the biscuit mix, milk and mayonnaise. Place half of biscuit batter in greased 9 x 9 x 2-inch pan. Pour sausage mixture over batter. Mix egg yolk with water; brush on top. Bake at 400° for approximately 30 minutes. Cool 5 to 8 minutes before cutting. Serves 6 for breakfast or brunch.
Mix together. Spoon over chicken. Bake at 375° for 45 to 55 minutes.
Put chopped rhubarb in bottom of pan. Sprinkle sugar over rhubarb. Then sprinkle strawberry or raspberry jello over rhubarb. Then sprinkle cake mix over this. Carefully pour cold water over all. Drizzle melted butter over top. Bake 1 hour at 350°.
Preheat the oven to 350°. In a large skillet, heat the oil over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the skillet and brown. Remove the chicken and place in a 9 x 13-inch baking pan that has been coated with nonstick vegetable spray. In the same skillet, cook the onion and celery until tender (do not brown). Skim off excess fat and discard. Stir in the remaining ingredients. Heat through. Pour the mixture over the chicken. Bake, uncovered, for about 50 minutes or until the chicken is done and no pink remains, basting 2 or 3 times during baking. Makes 3 to 4 servings.
Blend it all for 1 minute (or beat it hard with an eggbeater if you don't have a blender). Pour it over the mixture in the pie plate and bake for 35 minutes at 350° if pan is metal, a bit longer if it's glass. Let it stand 3 or 4 minutes before serving.
Brown beef; drain. Add rest of ingredients. Simmer for one hour, stirring occasionally.
Beat eggs until light. Add sugar gradually as you continue to beat the mixture. Add remaining ingredients and mix thoroughly. Pour into ice cream freezer and freeze.
Combine milk, sugar and salt in saucepan. Heat to boil over low heat. Cook 5 minutes, stirring constantly. Remove from heat; add marshmallows, chips, milk, vanilla and nuts. Stir 1 or 2 minutes until marshmallows melt. Pour into buttered 9-inch pan. Cool and cut in squares.
Cream the butter and sugar. Add eggs, one at a time, beating well after each egg. Beat in mashed bananas. Sift the dry ingredients twice and mix into banana mixture only until flour is moist. Do not overmix. Add the nuts. Bake in 2 large loaf pans at 350° for 50 to 60 minutes or bake in 6 small loaf pans for 30 to 35 minutes.
Wash persimmons; put through sieve to remove seeds. Combine persimmon pulp, eggs, sugar, milk and butter in large bowl. Sift dry ingredients together and add to mixture. Grease pan (15 1/2 x 10 1/2-inch). Pour batter into pan and bake at 350° for 45 minutes or until firm to touch.
Grease 8 x 8 x 2-inch pan. Heat oven to 350°. Mix together egg, yogurt, cake mix and raisins. Spread in pan. Mix together cinnamon and sugar and sprinkle on top. Bake approximately 30 minutes. Serve warm. Delicious also when cooled.
Combine the dry ingredients in a large mixing bowl. In another bowl, stir the liquid ingredients together. Gradually add the liquid to the dry ingredients; mix the dough well. Lightly oil and flour a cookie sheet. Pat dough out until it is 1/2-inch thick. (Cover your fingers with flour to keep the dough from sticking.) Prick the dough with a fork, then bake the dough at 425° for about 10 minutes, or until it is golden brown.
Cream oleo and sugar. Add eggs, one at a time. Add milk alternately with wafer crumbs. Add nuts and coconut. Blend well. Pour into greased and floured tube pan. Bake at 275° for 1 1/2 to 2 hours.
Mix pudding, evaporated milk, milk, cream, sugar, vanilla and dash of salt together. Pour equal amounts into the 4 small coffee cans. Duct tape the lids to the cans, to make a tight seal. Place the smaller can into the larger one. Pack the can with ice cubes. Sprinkle a little salt on the ice. Tape the lid on the large can. Roll the can all around. Check after 8 - 10 minutes to see if your ice cream is getting firm. Continue until you have the consistency you desire.
Brown beef and onion. Stir in potatoes, salt and pepper. Increase heat to medium-high. Cook 5 to 10 minutes. Stir in salsa. Continue cooking for 10 minutes. Top with mushrooms and olives.
Place bread in casserole dish. Sprinkle sausage and onions on top. Blend eggs, milk and mustard. Pour over the bread and sausage. Top with cheese. Cover and refrigerate until morning. Bake at 350° for 45 minutes. Serves 4 to 6.
Melt chocolate morsels in top of double boiler over boiling water, stirring to help the melting process. Or follow microwave directions on chocolate morsels package. Remove chocolate from heat. Stir in remaining ingredients, mixing well. Spread fudge evenly in 8-inch square pan which is lightly oiled. Chill fudge 2 hours.
Combine evaporated milk, tomatoes, cheese and mustard in medium-size saucepan. Heat slowly, stirring constantly, until cheese melts. (Do not boil.) Beat eggs slightly in small bowl. Stir in 1/2 cup or more of hot mixture slowly. Then stir back into remaining saucepan. Cook, stirring constantly, 3 minutes or until thick. Serve on toast.
Combine all ingredients in a small bowl until well blended. Cover and refrigerate until chilled.
Beat egg whites until stiff. Add baking powder, sugar and vanilla; add salt. Stir in nuts and crackers. Pour into a well-greased pie pan and bake at 325° for 30 minutes. Cool and add topping.
Let cheese and butter come to room temperature. Mix all ingredients together; grate cheese. Mix and spread on muffins. Cut into 4 pieces. Place on cookie sheet under broiler until lightly browned. May be frozen before broiling.
Combine butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat. Boil 4 to 5 minutes, stirring constantly. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 8 x 8-inch baking pan; chill until firm. Cut into squares.
Microwave potatoes and water in covered dish on High for 14 to 16 minutes, stirring after 8 minutes. Drain. Put cheese and dressing in microwave until cheese is melted. Stir in potatoes. Add other ingredients. Mix lightly. Serve warm or refrigerated.
Cream shortening. Add eggs. Sift in dry ingredients, mix. Add bananas and lemon juice. Bake at 375° for 1 hour to 1 1/4 hours in greased bread pan.
Heat oven to 425°. Lightly grease a cookie sheet. Mix chicken, mushroom soup and 1 cup shredded cheese. Mix baking mix and 1/2 cup cold water until soft dough forms. Beat about 25 strokes and form dough into ball on floured surface. Knead 5 to 10 times. Roll dough into 14 x 11-inch rectangle and place on cookie sheet. Spoon chicken mixture lengthwise down center of dough and fold sides over mixture. Cut small slits in top and seal the ends together. Bake 15 to 20 minutes until light brown. Mix cream of chicken soup, milk and 1/2 cup cheese together and simmer. Use as gravy over slices of chicken loaf. Serves about 6 smaller portions or 4 "hungry man" portions.
Bring milk to a boil. Remove from heat and mix in chocolate until chocolate is completely melted. Blend eggs, sugar, salt and vanilla. With a wire whip, stir the egg mix constantly while pouring in the milk to blend. Place bread in greased 8 x 8 x 2-inch pan. Pour liquid mixture over bread. Allow to sit for 10 minutes so bread can soak up the milk. Place pan in larger pan or deep cookie sheet. Add water to larger pan and bake in a 350° oven for 1 hour and 15 minutes.
In large bowl, beat butter and 1/2 cup powdered sugar until creamy. Beat in 2 cups flour until blended. Spread mixture over bottom of greased 9 x 13-inch pan. Bake at 350° for 20 minutes.
Pour boiling water over cabbage, pepper, onion and salt. Set 1 hour, then add remaining ingredients.
Let bread thaw, but not rise. Cut into walnut size pieces. Melt margarine. Add beaten egg and other ingredients. Dip pieces of bread dough in the margarine and put in a greased loaf or Bundt pan. Let rise before cooking. Bake at 350° for 30 minutes.
Wash chicken parts (remove skin, if desired). Rub with salad dressing and then coat with crushed corn flakes. Place close together in baking pan and bake 45 minutes to 1 hour (until tender) at 350°. Prepare as many pieces as needed.
Heat oil in black pot. Add flour. Brown, uncovered, in 350° oven for 45 minutes, stirring every 15 minutes.
In large frying pan, melt margarine over medium heat. Add chicken and saute about 10 minutes or until chicken is brown and fork can be inserted with ease. Remove chicken to a dish appropriate for broiling in oven.
Combine sugar, milk and Karo in large skillet. Bring to rapid boil (stirring constantly) until mixture forms soft ball in cold water. Remove from heat; add vanilla and peanut butter. Beat quickly and pour into buttered dish.
Cut avocados in half. Scoop out inside, leaving skin intact. Mash up the meat of avocado well. Add the rest of the ingredients. Mix well. Fill shell of avocado with mix. Serves 6.
Put 2 inches of oil in skillet; heat to 375°. In medium bowl with whisk or fork, beat eggs, 1 tablespoon oil, sugar, baking powder, salt and 1/2 cup milk. Gradually beat in flour until smooth. If batter is too thick, thin with milk. Swirl batter into hot oil, starting at center and working out to make a 6-inch spiral. Fry 1 to 2 minutes on each side until golden brown. Drain on a cookie sheet lined with paper towels. Keep warm in 200° oven.
Roll and crush graham crackers and mix with the butter or margarine that has been melted. Line bottom of a 13 x 9 x 2-inch pan with one-half of cracker mixture. Dissolve lemon jello in the hot water. Cool. Stir in the granulated sugar, vanilla and cream cheese with the jello. Beat milk until it forms peaks. Add jello mixture and beat again. Pour in pan and sprinkle top with the other half of the cracker and butter mixture. Chill.
Grind or put through blender the cranberries and oranges. Drain and save juice. Add pineapple, bananas, walnuts and sugar. Let mixture set while mixing jello up (use fruit juice instead of cold water). When jello mixture starts to thicken, stir in fruit mixture.