HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Cook thawed spinach 3 minutes in boiling water; drain. Place in casserole dish. Saute onion in butter. Stir in flour. Slowly add milk while stirring. Add cheese; stir to melt. Pour over spinach in the casserole dish. Top with cracker crumbs; sprinkle with Parmesan cheese. Drizzle with butter. Bake for 20 minutes.
Mix graham crackers, oleo and sugar and press into a loaf pan (8 x 12-inch). Cream the cream cheese and add eggs and sugar and blend well. Pour mixture over graham crackers and bake at 350° for 15 minutes.
Flatten biscuits. Add pizza sauce to each biscuit round, then add the toppings you want. You may use 1 or more, then add cheese. This is a good recipe for children and teenagers.
Peel and boil potatoes until tender. Drain and put in large bowl of electric mixer. Beat until smooth; add cream cheese and beat again. Blend in eggs, flour, parsley, chives and seasonings. Turn into a buttered casserole and spread slightly crushed onions on top. Bake, uncovered, at 325° for 25 to 30 minutes. Serves 8.
Spray 10-inch skillet with Pam and heat. Add onion and garlic and cook, stirring constantly until softened. Add mushrooms and saute until browned, about 5 minutes. Remove from heat and stir in spinach, cheese, 1/4 teaspoon salt, 1/8 teaspoon pepper, oregano and nutmeg. Spread 1/4 of mixture over each breast, leaving 1/2-inch border on all sides; carefully roll chicken breasts crosswise to enclose filling and secure with small skewers. Spray an 11 x 7 x 2-inch baking dish with Pam and transfer chicken rolls to dish. Preheat oven to 350°.
In a large stock pot, place 2 cans of beef and 2 cans chicken broth. Add cubed stewing beef and tomato sauce and simmer for about 1 1/2 hours. Add the fresh cut celery, carrots, onions and green beans and simmer for an additional 1/2 hour. Add the can of whole kernel corn along with the 2 cups of uncooked barley and simmer for 1 hour. Salt and pepper to taste. The butter may be added, as it makes the broth smooth, but you don't need it if you ware watching cholesterol. The soup always tastes better the second day. This recipe feeds 8 to 12.
Mix cream cheese and salad dressing until well blended. Stir in remaining ingredients. Chill and serve with vegetable dippers. Makes 2 cups. (I use boiled shrimp, chopped up fine.)
Drain the cooked beans and mash 3 tablespoons to a paste with a fork, adding a little water if necessary. Heat the oil and fry the onion, garlic and pepper until soft. Add the tomatoes and cook for a further 2 minutes. Add the bean paste and stir. Add the cooked beans and uncooked rice and enough water to cover. Bring to a boil. Cover and simmer for 20 to 25 minutes until the rice is done. Serve hot. Preparation time: 15 minutes. Cooking time: 1 to 1 1/2 hours for the beans and 25 to 30 minutes for the finished dish.
In a large saucepan, mix the two sugars and cocoa. Stir in the milk and butter; bring to a boil over medium heat, stirring, until sugars dissolve. Let boil to soft ball stage, stirring constantly as mixture scorches easily. Remove from heat. Stir in marshmallow cream, peanut butter and vanilla. Beat well until blended and slightly cool. Pour into buttered 9 x 13 x 2-inch pan. I use a standard cookie sheet. Cool and cut into squares.
Melt marshmallows; pour into clear bowl and add crushed pineapple and Jell-O. Mix well, then add remaining ingredients; refrigerate overnight. Makes about 10 servings.
Clean cauliflower head; shred in a food processor. Place in saucepan with water and simmer, stirring gently until soft. Drain any excess water. Add milk and seasonings to taste.
Mix together. Bring to a boil and cook 1 1/2 minutes. Remove from heat and add 6 ounces chocolate chips. Mix until chips are melted and pour immediately over the hot cake.
Put green beans and potatoes in dish. Mix soup and water, then pour over beans. Cook at 350° until soup thickens.
Microwave 3/4 cup chocolate chips in small bowl 1 minute. Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar, sugar and vanilla in large mixing bowl until creamy. Beat in dry ingredients. Stir in 3/4 cup chocolate chips. Drop by rounded tablespoonful onto ungreased cookie sheet. Bake at 375° for 8 to 9 minutes.
Place halibut in baking pan. Set oven to broil. Melt butter and garlic together. Place lemon slices on fillet. Pour butter and garlic mixture on top of fillet. Reserve some mixture to baste halibut as it broils. Broil for 15 minutes.
Melt butter slowly and add beer, 4 bottles at a time, Worcestershire, 3 bottles at a time, sherry, 1/2 at a time, half can of Old Bay, cayenne pepper to taste and Red Hot to taste. Stir all ingredients and cook 45 minutes. Add crabs, 3 dozen at a time. Add remaining ingredients as needed to taste. Cook until done. Cook 1 bushel of crabs. Remaining sauce may be frozen and used at another time.
Saute mushrooms. Combine ingredients, except crumbs and butter; pour into casserole. Melt butter and mix with bread crumbs. Sprinkle on top. Bake for 20 minutes at 325°.
Beat egg white and water until fluffy (not stiff). Stir in sugar, salt and cinnamon. Add pecans; stir until pecans are coated. Spread onto pan and bake at 200° for 45 minutes (or until not sticky). Stir every 15 minutes. When cool, store in airtight container.
Brown ground beef; drain. Mix both cans of soup into meat, then pour in dish. Lay fries over top. Bake at 350° for 50 to 55 minutes. Halfway through, turn dish around.
Brown ground meat, chopped onion and green chilies in large skillet or Dutch oven.
Mix mayonnaise, sugar	and vinegar 2 hours ahead. Add to broccoli (bite size pieces) and	other ingredients. Let stand another 2 hours before serving.
Put root beer in shaker. Add 3 dips of ice cream. Squirt in chocolate syrup. Shake. Pour in a glass.
Combine the first 4 ingredients. Cook over low heat, stirring constantly, until sugar melts and mixture boils. Continue cooking, without stirring, until small amount of syrup forms hard ball in cold water. Pour slowly over the stiffly beaten egg whites. Add the vanilla, beating until candy holds shape when dropped from spoon. Pour into buttered pan and cut in squares. (I drop mine by spoonfuls on buttered surface; it's prettier.)
In a medium, shallow glass dish or stainless-steel pan, combine the 3 Tbsp. soy sauce, the 2 Tbsp. lime juice, 1 Tbsp. sesame oil and the garlic/ginger. Add the chicken; turn to coat. Let marinate at least 10 minutes.
Set aside 1 cup of cake mix. Add to rest of cake mix, 1 egg and 1/2 cup melted butter. Spread on bottom of greased 9 x 13-inch cake pan. Combine and pour over crust, pumpkin mix, 2 eggs and 2/3 cup evaporated milk.
Cook broccoli; drain. Put broccoli in baking dish. Stir together soup and cheese. Gradually add mayonnaise and egg, stirring to blend. Pour over broccoli.
In a heavy saucepan, combine the carrots, butter, water, salt and chives. Cover and cook over medium heat, stirring occasionally until carrots are tender, about 5 minutes. Sprinkle with flour and stir until mixed. Slowly add the milk, stirring and cook until thickened. Remove from heat. Beat in the egg yolks. Whip the egg whites until they hold soft peaks. Fold into carrot mixture. Pour into a deep, buttered casserole (1 1/2 to 2-quart size). Bake at 375° for 35 minutes or until puffed and lightly browned. Serve immediately. Makes 5 to 6 servings.
Combine all ingredients in a 2-quart baking dish. Bake, uncovered, at 350° for 35 to 45 minutes or until set. Yields 6 to 8 servings.
In small mixing bowl, combine cream cheese, egg yolk, sugar and vanilla. Layer 1 package crescent rolls onto greased cookie sheet. Smooth cream cheese mixture over rolls. Layer other package of rolls on top. Brush on egg white. Sprinkle 2 tablespoons sugar on top. Bake at 350° for 25 minutes.
Mix all together well, but not beat. Batter will be very thick. Beat 3 egg whites and 1/8 teaspoon cream of tartar. Beat until very stiff. Gently fold into batter. Pour into oiled pan and bake at 350° for 65 minutes. Cool in pan for 30 minutes. Turn out on rack to cool more. Use cream cheese icing if desired or dust with powdered sugar.
Bring the first 3 ingredients to a boil. Cool to room temperature. Mix the yeast in small amount of warm water. Add to milk mixture. Add the flour. Let rise for 2 hours. Stir down. Add the baking powder, salt and soda. Add another quart of flour. Out in the refrigerator. Make out on a floured board and let rise for 2 hours. Bake in a moderate oven. Will keep in the refrigerator for 2 weeks. This will make a large amount.
Mix ingredients together. Bake for 1 hour in a well-greased 2-quart casserole dish, set in a pan of hot water, at 350°.
Mix first five ingredients together and spread on flour tortillas. Roll tortillas in jelly roll style. Chill and slice in 1/4-inch "wheels." Yields 5 dozen.
Combine. Beat high speed for 5 minutes. Put 1 vanilla wafer in miniature (2-inch) baking cup. Put 1 tablespoon of batter in each. Bake 15 minutes in 350° oven. Cool and put on desired fruit topping.
Brown onion and ground beef in a pan. Add water to cover and simmer for 2 minutes. Dissolve flour in 1/2 cup water and add to ground beef. Simmer until thick. Peel potatoes, cut up and boil for mashed potatoes. Cook corn.
Mix first 4 ingredients together and fold in Cool Whip. Put in 2 ready-to-eat pie crusts and set in refrigerator for 2 hours.
Brown ground beef and drain off fat. Set aside. Cook the noodles a little less than directions state. In a large bowl or pan, combine all ingredients and stir well. Place in slightly greased ovenproof pan and top with Parmesan cheese if desired. Bake uncovered at 350° for 35 to 40 minutes. Serves 4 to 6. Great make ahead dish.
Bring to boil in large saucepan first 4 items over medium heat. Cook 1 minute at rolling boil. Add oatmeal, peanut butter and vanilla. Mix well. Drop at once by spoonfuls on wax paper.
Mix dry ingredients together and cut in shortening until it will crumble. Put egg yolks in a 1-cup measure and fill with water to measure 1 cup. Sprinkle in egg yolk and water mixture. Make out into five equal balls, each ball making either a top or bottom crust. Freeze in the ball or already made out in pie pan. You are now ready for your favorite pie.
Cover chicken breasts with water; add salt if you wish. Boil until chicken is cooked. Remove chicken breasts from water and cut into pieces. Reduce chicken broth to 2 cups. Add soups and cook and stir until boiling. Add peas and carrots and heat until mixture is bubbling. Prepare dumpling mixture of 1 2/3 cups Bisquick and 2/3 cup milk. Drop by spoonfuls into boiling stew, reduce heat, simmer 10 minutes, cover pan and cook 10 more minutes.
Mix and put in greased muffin tins. Bake at 350° for about 12 minutes.
In a large bowl, crush garlic with salt and all other ingredients, mixing well. Form into balls and put on cookie sheet; place in freezer until your spaghetti sauce is good and hot. Then add meat balls into the sauce. (You can freeze ahead by putting onto cookie sheet until frozen and then storing in freezer bags until ready to use.)
Wash, slice and cook squash. Beat egg. Combine all ingredients and drop from spoon into hot oil.
Cook squash and onions in salted water until tender. Drain. Beat until light. Add remaining ingredients, reserving 1/3 of the cheese and bread crumbs for a topping. Pour into a buttered casserole dish and top with cheese and crumbs. Bake at 350° until cheese melts, and top is light brown.
Boil all ingredients except cucumbers together and let cool. Pack cucumbers in jar and pour cooled mixture over then.
Wash and shred lettuce into bite size pieces. Cut cucumbers and peppers into bite size pieces. Layer all ingredients, except bacon, putting mayonnaise on top. Layer again, ending with cheese and bacon.
Mix well with a fork in pie plate all ingredients. Press out in plate with fingers. Flute edges. If you need a top crust, reserve about 1/3 of dough before spreading out in plate. Roll out on waxed paper for top crust.
Flour and brown chicken in a little oil. While it browns, put rice, salt and pepper in a greased 9x13x2 inch casserole and strew the grated onion about. Put in the mushrooms, juice and all. Arrange chicken on top, pour the bouillon over chicken and dot with butter. Cover and bake at 350° for 1 hour.
Toss bread with milk. Add fruit and butter. Beat eggs and spices together. Mix into bread mixture. Pour into buttered 3 to 4-quart casserole dish. Bake 1 hour and 10 minutes at 350° until knife inserted in middle comes out clean. Serve warm or cold with vanilla pudding over top.
Combine cake mix, margarine and egg. Press into a greased and floured 9 x 13-inch pan. Combine remaining ingredients and pour over crust. Bake at 350° for 30 to 40 minutes. Cool. Cut into squares.
Brown hamburger and onion (drain). Melt cheese in hamburger. Set aside. Cook shells and fill with meat. Pour spaghetti sauce over shells. Bake at 350° for 45 minutes.
Add melted margarine or butter to flour. Pour in enough milk to make the dough thick enough to roll. Bake at 350° for 10 to 15 minutes, or until brown.
Mix all together except chocolate chips. Knead. Pack solidly in a buttered baking dish large enough so cookies will not be too thick. Melt chocolate chips in double boiler or over water. Add about 2 tablespoons water. Pour over top of mixture and place in refrigerator. Do not allow chocolate to harden before cutting into 1 1/2-inch squares.
Bake at 350° for 35 minutes. (I use low sodium soup and diet mayonnaise. I don't use pecans and chips.) I usually sprinkle paprika on top for color. Bread crumbs may be used instead of chips.
Place the chicken in baking dish. Over this, sprinkle salt, pepper and thyme. Spread the chicken soup over chicken adding 1/2 can of water. Cover and bake in preheated oven at 350° for 30 minutes. Turn chicken over; cook about 30 minutes longer. Remove chicken from dish and spoon the soup over cooked rice.
Cook broccoli as directed. Set aside. Place cream of chicken soup, chives, half and half and white pepper in pot. Bring to a boil. (Add more or less half and half to desired consistency.) Stir in broccoli. Serve hot.
Sift flour, salt and baking powder together. Cream shortening and sugar together. Add eggs and vanilla. Add sifted ingredients and milk. Knead some more flour in; roll out and cut. Sprinkle with sugar. Bake at 375° for 12 minutes. Makes approximately 2 1/2 dozen. Serves 36.
Mix and let set in a refrigerator 1 day. Roll and cut out cookies. Bake at 350° for 10 to 15 minutes. Can be made in little balls with nuts and covered with confectioners sugar.
Mix flour, cocoa, cold water, salt, vanilla, oil, soda, vinegar, sugar together well. Pour into 13-inch x 9-inch pan sprayed with Pam. Bake at 325° for about 45 minutes. Cool before cutting.
Dip chicken in butter and roll in flour, paprika and salt. Bake at 375° for 20 minutes. Drain off excess fat. Pour soup and milk mixture over chicken. Cover with foil; bake 50 minutes more. Remove foil last 10 minutes.
Brown chops and celery until tender in cooking oil. Pour off drippings. Combine remaining ingredients and pour into a 12 x 8-inch baking dish. Arrange chops and celery on top. Cover and bake at 350° for 45 minutes. Serves 6.
Let sugar, butter and milk come to a boil. Add peanut butter and boil 1 minute. Remove from heat and add vanilla; beat until glosses look is gone.
In a large pot of boiling water (salted) cook the conchigliette until tender, but still firm 8 to 9 minutes.
Combine all ingredients. Spoon into buttered 3 qt. casserole dish. Top with cheese. Bake at 350° for 1 hour.
Mash sweet potatoes in large bowl; add sugar, milk and butter. Mix well and spread in buttered pan.
Dissolve sugar in water in bowl; sprinkle yeast over sugar and water mixture. Let stand 10 minutes. Combine all ingredients; work into a medium-stiff dough. Knead until smooth and elastic (8 to 10 minutes). Cover and let rise until doubled in size. Form into small balls and roll each ball into 1/4-inch thick circles. Cover with a tea towel and let rise again 15 to 30 minutes. Heat oven and cookie sheet to 500°. Turn circles of dough over onto hot cookie sheets and bake for 2 to 5 minutes (just until they puff up). Turn over and bake for a few seconds until light brown on the other side. Cool and store in plastic bags or freeze.
Preheat oven to 425°. Put 9 x 13-inch pan in oven while it heats. Add butter to hot pan in oven to melt. In large mixing bowl, beat eggs, sugar and salt until thick and about tripled in volume. Add milk, cottage cheese, flour and baking powder. Then beat until well mixed. Swirl batter to coat pan. Pour egg batter into pan. Bake until well browned and puffed high around sides, about 25 minutes.
Bake in unbaked pie crust for 1 hour at 350° or 400°.
Layer rice, then water chestnuts, then chicken in baking dish. Mix remaining ingredients, except cheese, and pour over layers. Top with grated cheese. Bake at 350° for 35 to 40 minutes.
Mix cake according to directions. Add pudding mix to cake mix. Bake at 350° for 35 to 45 minutes. Cool and ice.
Preheat broiler. Place steak on rack with surface 3 inches below heat source. Broil 3 minutes on each side. Melt butter in large frying pan. Add wine. Heat until bubbling. Cut steak diagonally into thin slices. (This method cuts across the grain in such a way that it makes the meat more tender.) Drop into frying pan. Cook 1 minute. Remove to hot platter. Surround with border of hot, cooked rice. Pour remaining wine sauce over rice and steak. Serve at once.
Mix and let set approximately 5 minutes. Let rise. Make rolls and let rise again. Bake at 350° until brown. Will make two 9 x 13-inch pans of rolls.
Combine flour, sugar and soda; mix well and set aside. Combine cola, butter and cocoa in a heavy saucepan. Bring to a boil, stirring constantly. Gradually stir in flour mixture. Stir in buttermilk, eggs, vanilla and marshmallows. Pour into a greased and floured 13 x 9 x 2-inch baking pan. Bake at 350° for 30 to 35 minutes. Spread Cola Frosting over warm cake; sprinkle with nuts.
Brown ground beef with onion and bell pepper. Drain. Mix eggs, cornmeal, corn, milk and oil. Pour half in a greased black skillet. Add a few jalapeno peppers and pour on beef mixture and sprinkle on cheese and pour on other half of cornbread mixture. Bake at 350° for 45 to 50 minutes. Let stand 5 minutes before serving.
Beat pudding and milk. Fold in Cool Whip. Line 9 x 13-inch pan with 1 layer crackers and 1 layer of mix. Add another layer of crackers, 1 layer of pudding, 1 layer of crackers and finally 3 layers of crackers and 2 of mix. Set aside.
Mix Cool Whip, fruit, marshmallows and nuts together with dry jello. Place in serving dish and garnish as desired. Any flavor jello and canned fruit can be used.
Grease shallow, 2-quart casserole dish. Combine ingredients, except bacon bits. Bake at 350° for 55 minutes. Top with bacon bits the last 5 minutes of baking.
Heat oven to 400°. Melt margarine or butter in a 13 x 9 x 2-inch pan in oven. Mix bread crumbs, cheese, salt and pepper. Dip chicken in eggs and roll in crumb mixture. Place in pan. Bake, uncovered, 35 to 40 minutes. Fold ham slice in half and place on top of chicken. Heat cream of chicken, half and half and Mozzarella cheese in a saucepan over medium heat. Stir occasionally until cheese is melted. Pour over ham and chicken.
Cook rice according to package directions. Fry meat in oil until light brown. Add onion; fry until brown. Lower heat. Add coriander, laos, shrimp paste and red pepper. Mix well. Fry one minute. Add soy sauce and shrimp; mix well.
Cook the crab meat and onion in the water until onion is tender. Add the potatoes, salt, chives, Accent, pepper and butter. Cook 10 to 20 minutes. Add milk and instant potato flakes. Heat to simmer. (Do not allow milk to boil.) Serve.
Grind peppers and onions or finely chop; pour boiling water over and drain. Mix all ingredients and cook 20 to 30 minutes, then can as usual.
Mix all ingredients (except peanut butter) and cook over medium heat, stirring often. Cook to soft-ball stage (when a small amount dropped into a cup of cold water will form a soft ball between fingers). Remove from heat and beat by hand for 1 to 2 minutes. Add about 3 tablespoons peanut butter and mix quickly. Immediately pour into greased (buttered) platter or glass pie plate. When cool, cut into squares.
Wash and core large tomatoes; cut into chunks. Place in a large kettle, one that will not scorch, along with the chopped onions, carrots, parsley, sugar, salt and pepper. Bring slowly to a boil, stirring often to prevent scorching; lower heat and simmer for 30 minutes, or until thickened. Cool slightly; then measure three cups at a time into a blender, cover and whirl at high speed until smooth, about one minute. Pour into containers and freeze.
Mix jello and boiling water. Add sherbet. Add mandarin oranges and pineapple. Pour in approximately 7 x 11-inch oblong baking dish. When chilled and set, spread with Cool Whip.
Cook sausage and cut into 1-inch pieces. Arrange layer of cubes in a 2 1/2-quart casserole. Cover with cheese and then sausage. Repeat layers. Mix remaining ingredients and beat with rotary beater until smooth. Pour over layers allowing milk mixture to seep to bottom. Cover; refrigerate overnight. Remove in time for casserole to reach room temperature. Place in hot water. Bake 3/4 to 1 hour at 350°.
Bake cake as directed. Punch holes in top. Boil pineapple and sugar; pour over cake. Spread pudding on top, then Cool Whip, then coconut.
In a casserole dish, cream butter and sugar. Add eggs and pineapple; stir. Add bread and stir. Bake, uncovered, at 350° for 1 hour.
Toss pineapple and cheese together in bowl. In saucepan, put juice from pineapple. Add cornstarch, egg, vanilla and vinegar and cook until thick. Pour over pineapple and cheese. Fold in.
Spray or grease Bundt pan. Pour all liquid ingredients into dry ingredients at one time. Beat 4 minutes. Pour into Bundt pan. Bake for 45 to 60 minutes at 350°. Cool for 10 minutes, then invert pan. Poke holes in top of cake so glaze can soak in.
Combine all vegetables. Separately combine oil, vinegar, sugar, salt and pepper. Heat until sugar dissolves. Pour over vegetables while hot. Let set 24 hours in refrigerator to crisp.
Mix butter, horseradish, brown sugar, salt and pepper. Dab this mixture over green beans and wrap in heavy-duty foil and put on grill for 20 minutes. Remove and cut up 1 or 2 tomatoes into wedges and place over top of beans, return to grill for 10 to 15 minutes more. Unwrap and enjoy!
Split wings at each joint and discard tips. Broil 3 to 5 inches from heat until brown, turning as you need to. Preheat oven to 350°. Place wings in baking pan. Mix melted butter and hot sauce; pour over wings. Bake 30 to 40 minutes, basting often. Makes 4 servings.
Cut angel food cake into three layers. Mix cream cheese, confectioners sugar and Cool Whip together. You may need to add a small amount of milk, so these ingredients will mix together. Then place the cream cheese mixture between the layers of the angel food cake on top. Last, put the strawberries or cherries on the top of the cake.
Mix with a pastry blender. Sprinkle mixture over apples. Place in a large paper bag. Clip or staple shut. Place on a cookie sheet. Put on lowest rack in oven. Bake at 425° for 1 hour. Remove from bag and cool on rack.
Combine all ingredients and cook on top of stove until meat is very tender. Remove meat from sauce and shred with fork. Put back into sauce and bake 1 to 6 hours at 300°. Serve on buns.
Combine all ingredients. Marinate flank steak for 6 to 12 hours. Grill until done to desired taste (approximately 20 to 40 minutes). Cut into strips at 45° angle.
Pack scrubbed, uncut young okra into pint jars with a few celery leaves, 1 clove garlic and 1 teaspoon dill seed (or head of dill) for each jar. Make a brine of 1 quart water to 1 pint white vinegar and 1/4 cup salt. Heat to boiling, pour over okra and seal in clean sterilized jars. Let stand 3 to 4 weeks.
Bake cake in a 15 x 10 1/2-inch greased pan and follow cake mix directions, except use pineapple juice instead of water. Then add enough water to make enough water that it calls for on cake box. Bake 20 minutes. Cool.