HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw spinach and squeeze free of as much water as possible. Saute onion in 2 tablespoons butter until a light golden brown. Add scallions and cook until they wilt. Add spinach and seasonings. Toss lightly. Remove from heat and add milk. Beat eggs lightly in another bowl and add Feta cheese, coarsely crumbled. Add to spinach mixture; mix well. With a pastry brush, coat bottom and sides of an 11 x 7 x 2-inch baking dish with melted butter. Line with 8 sheets phyllo, brushing each sheet with melted butter. Do not trim overhanging sections. Pour in spinach mixture and fold overhanging sections back over filling. Top with 8 sheets of phyllo, brushing each sheet with butter. Trim overlap. Brush top with butter and score into squares or diamonds. Bake in a 350° oven 45 minutes. Let stand 10 minutes before serving.
Heat oven to 350°. Mix bread cubes, cheese and 2 tablespoons margarine. Spread half the mixture in greased 1-quart casserole; top with peas. Cook and stir onion in 3 tablespoons margarine until onion is tender. Blend in flour and seasonings. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in milk; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in meat. Pour this over peas. Arrange tomato slices on top and sprinkle with remaining bread mixture. Bake, uncovered, for 25 minutes. May use desired vegetable and/or meat.
Slice bread into 16 slices. Brush each slice with a mixture of oil and Parmesan cheese. Slice sun-dried tomatoes and place on top. Add Mozzarella cheese, basil and green olives. Place slices on ungreased cookie sheet and bake about 15 minutes in 375° oven.
In a saucepan, combine sugars, salt and milk. Cook until temperature reaches 240° on a candy thermometer. Remove from heat and add marshmallows, peanut butter and vanilla. Beat with a wooden spoon several minutes until thick and creamy and gloss disappears. Spread in a buttered 8-inch square pan. Cut into squares. Makes about 48 pieces.
Cook zucchini and onion for 5 minutes in small amount of water (1/4 to 1/2 cup). Add to the next 6 ingredients. Melt stick of oleo; put half in mixture and half on bottom of 9 x 13-inch pan. Bake at 350° for 25 minutes.
Mix beans, mushroom soup and 1/2 can onions. Cook at 325° in a casserole dish in the oven 30 minutes, uncovered. Pour remaining onions on top and cook until brown, about 5 to 10 minutes.
Mix ingredients and pour in greased pan. Bake at 400° for 30 to 35 minutes.
Spread refrigerated dough in a 9 x 13-inch pan, keeping dough in one piece. Bake to package directions. Cool. Spread crust with softened cream cheese. Sprinkle with spices to taste. Add very finely chopped vegetables. Top with grated Cheddar cheese. Cover and chill. To serve, cut into squares.
Brown and drain ground beef. Mix together with all other ingredients. Bake at 350° for 1 hour.
Peel potatoes and onions and dice and boil until tender. Add remaining ingredients and bring to boil and cook about 5 minutes until hot. Serve with cornbread.
Mix dressing, mayonnaise and milk together with electric mixer. (Divide this mixture in half and freeze for later use if not serving more than 24 people.) Add cream cheese, then blend Cheddar cheese in by hand. Place in bowl in freezer for 30 minutes; then shape into ball and roll in pecans. Place in refrigerator until ready to serve. Serve with crackers.
Mix all ingredients together and marinate in fridge for at least 12 hours. When ready to serve, heat 3 inches of frying oil in a pan to medium high heat. Deep fry chicken till done and roll in sesame seeds and skewer.
Crush your Oreos up until they're very fine. Make your pudding. Make a layer of crushed Oreos on bottom of bowl (about 1-inch thick). Spoon a layer of pudding (1-inch thick) over Oreos. Continue with a layer of crushed Oreos, then pudding and so on until you reach the top. Make your top layer crushed Oreos. Then arrange you gummy worms on top.
Combine all ingredients (do not beat). Bake at 450° for approximately 25 to 30 minutes.
Mix flour, salt and pepper and rub into steak. Cut into desired pieces and brown in bacon grease. Heat to boiling the remaining ingredients and in a greased baking dish pour this sauce over steak. Bake at 350° for 1 1/2 hours or until tender. Serves 4.
Preheat oven to 350°. Thoroughly mix all ingredients. Place in pie shell and bake for 30 minutes.
Pour rice in large deep cooking dish, then sprinkle mushrooms and lengthwise cut onion onto rice. Place chicken pieces. Season with seasoned salt, garlic salt and pepper on top of onion, mushrooms and rice. Add 3 cups water. Cover with tinfoil. Cut small slits in foil for steam to escape. Cook 40 to 50 minutes at 425° or until chicken is done and water is evaporated.
Cream sugar and well beaten eggs. Mix and sift dry ingredients together. Add alternately with milk, then add vanilla (if desired) and bake in 350° oven for approximately 1 hour.
Brown the meat in the shortening. Mix with other ingredients. Pour into pan or casserole. Bake in moderate oven at 350° for 1 1/2 hours.
Half fill 8 glasses with ice. Pour 1/2 cup grape juice over ice. Add 1/2 cup ginger ale.
Mix first 5 ingredients in bowl with a lid. Add sugar, oil, vinegar, water, salt and pepper. Marinate overnight. Pour off marinade after 24 hours.
Drain syrup from peaches. Combine syrup with sugar, vinegar, cinnamon and cloves. Let come to a boil. Simmer 5 minutes. Pour over peach halves and let stand overnight in refrigerator.
Brown and drain beef. Cook noodles as package directs. In mixing bowl, blend beef, onion, salt, pepper, sugar and tomato sauce. Blend noodles, cream cheese and sour cream. Layer into greased baking dish. Top with the Cheddar cheese. Bake for 20 minutes at 350°.
Slice turkey	breast	 into 1/4-inch slices. Layer asparagus, turkey, cheese,	asparagus, turkey and cheese in a casserole dish. Bake at 350° for about 3/4 hour, until heated through. Very easy to prepare, and delicious too!
Rinse tofu in cold water; drain and mash with a fork. In a skillet, saute onion in a little water until soft. Add remaining ingredients and stir together well on medium heat five to ten minutes. Yields 4 servings (2 1/4 cups).
Mix all ingredients together and form into balls. Bake at 350° for 10 to 12 minutes. May be frozen and reheated.
Mix cake mix, sour cream, eggs and oil in separate bowl. In another bowl, mix sugar and cinnamon. Pour half the batter in a 9 x 13-inch Pyrex dish. Sprinkle half of the sugar and cinnamon over this. Swirl with a fork or knife. Add the other half of batter and swirl in remaining cinnamon and sugar. Bake for 1 hour at 300°. Glaze.
Dice cheese into microwave safe dish and melt. Add drained tomatoes smashed into chunks and peppers stir in and microwave for 1-1/2 minutes longer so everything can be mixed easily. Serve with corn chips to dip or serve by pouring the cheese over a serving dish of corn chips.
Tear floured tortillas into small pieces; deep fry for only a few seconds. Take out of hot oil and roll in cinnamon and regular sugar or powdered sugar.
Saute onions and celery until celery is clear; add meat and cook until meat is done. Then add corn, spaghetti, Velveeta and chilies. Serves lots of people, you can double the recipe very easily.
Make a white sauce with the margarine, flour, milk and seasonings. Add 1 3/4 cups of the cheese. Stir until melted. Arrange cooked broccoli and chicken in a baking dish. Top with sauce. Bake in a 350° oven for 35 to 40 minutes. Sprinkle with remaining cheese.
Brown hamburger and onion. Fry bacon and crumble in small pieces. Combine hamburger, onion, bacon and all ingredients in small roaster and bake at 350° for 1 hour. Serves 10.
Marinate beef in soy sauce and pepper for about 2 hours. Heat oil in pan and stir-fry the marinated beef until tender. Add broccoli; mix and stir-fry for about 3 minutes. Transfer to a serving dish and serve hot.
Place tomatoes and onions in a shallow serving bowl. In another bowl, combine the remaining ingredients; pour over tomatoes. Cover and refrigerate for at least 2 hours or overnight. Yield: 10 servings.
Slice cucumbers into a gallon jar or 4 quart jars, packed tight. Mix the remaining ingredients and pour over cucumbers. Tighten lids and refrigerate. Ready to eat in 5 days. Keep refrigerated.
Cut off bread crusts. Roll flat with rolling pin. Mix the cream cheese, sugar and egg yolks with electric mixer. Spread mixture on bread. Roll like a jelly roll. Cut into thirds. Roll in melted butter, then cinnamon and sugar. Freeze on a cookie sheet. Bake at 350° for 15 to 20 minutes until lightly browned. Serve with sour cream or applesauce.
Cream butter and sugar. Add eggs and dry ingredients; mix well. Add oatmeal, raisins and milk. Bake in a 375° oven for 12 minutes.
Mix shortening, salt and flour. Add water, egg and vinegar. Mix. Makes 2 single crusts.
Heat oven to 325°. Grease and flour tube pan. Beat sugar, margarine, vanilla and egg yolks in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in flour, salt and baking soda alternately with sour cream on low speed. Beat egg whites in large bowl until stiff. Fold batter into egg whites; pour into pan. Bake approximately 80 to 90 minutes. Cool 10 minutes. Remove from pan.
Trim fat from chicken breast and cut into bite-size pieces. Brown chicken in electric skillet. Add cream of chicken soup. Add cream of mushroom soup and water. Simmer and stir until smooth. Pour into large casserole dish. Mix in thawed frozen broccoli and French onion dip. Stir in uncooked Minute rice. Bake uncovered in 350° oven approximately 45 minutes.
Cut potatoes and boil 10 to 15 minutes. Drain. Sprinkle Season-All liberally on potatoes in casserole dish. Melt butter (margarine) and add sour cream. Stir to mix well. Pour over potatoes, then cover with foil and bake for 20 minutes covered and 15 minutes uncovered at 350°.
Season roast with salt, pepper and garlic salt. Dust with flour and brown in roaster in 1 or 2 Tbsp. of hot vegetable oil. Mix onion soup with hot water and pour over roast. Add beef broth and carrots. Cover. I put this in a 300 degree oven before I go to church and let it bake until I get home (approximately 4 to 5 hours).
Mix first 4 ingredients and line bottom of 9 x 13-inch pan. Beat Dream Whip, cream cheese and sugar. Spread in graham cracker shell. Top with cherry pie filling; chill.
Mix first 5 ingredients and set aside. Bring sugar, celery seed and vinegar to a boil; pour over kraut mixture and marinate overnight. This keeps one week.
Mix the first 3 ingredients together. Combine chicken with celery, onion and salad dressing.
Mix all ingredients together. Drop by teaspoon into greased miniature cupcake tins. Bake at 425° for 25 minutes. Makes 25 to 30 tarts.
Combine broccoli, mayonnaise, soup, eggs, minced onion, salt and pepper. Mix well. Pour into buttered casserole dish. Sprinkle with grated cheese. Melt butter and combine with stuffing. Sprinkle on top of cheese. Bake at 350° for 45 minutes.
Mix morsels on low heat or double boiler. Add noodles and peanuts. Stir until coated. Drop on wax paper and let cool.
Cook celery and onions in small amount of salted water until just tender. Place a layer of cracker crumbs in bottom of casserole. Start making layers of ingredients; first spoon in seasoned cream sauce, then celery and onions, dash of red and black pepper and salt to taste. Add some oysters. Repeat layers until all layers are used. Place crumbs on top and dot generously with butter, enough to season through the casserole. Bake at 350° about 30 to 40 minutes. Serve while hot. Serves 6.
For cake, blend oil, eggs and sugar. Add dry ingredients, then everything else. Bake at 350° until done. Cake will spring back and pull away from sides of pan when done.
Dissolve 2 packages raspberry Jell-O in 4 cups boiling water. Pour into 13 x 9-inch dish; chill until firm. Scald cream and sugar. Add unflavored gelatin mixture. Beat in vanilla and cream cheese. Stir in nuts and pour over chilled gelatin. Chill until firm. Dissolve remaining Jell-O in 1 cup boiling water. Add blueberries and juice. Chill until slightly thickened. Pour over cheese layer and chill until firm.
Cook potatoes and mash. Put all the ingredients in and mix well. Bake in 350° oven for 50 to 60 minutes or until the knife comes out clean.
Cook and chop chicken. Cook broccoli; drain well. Place in greased casserole dish. Top with chicken. Combine all remaining ingredients except crumbs. Spoon over chicken and top with bread crumbs. Bake at 350° for 30 minutes.
Melt peanut butter and butterscotch chips in microwave. Mix in noodles and nuts until well-coated. Drop by teaspoonfuls onto wax paper. Refrigerate until set.
Preheat oven to 375° to 400°. Split wieners lengthwise nearly through; spread open. Place, cut side up, on a greased baking sheet. Heap mashed potatoes on wieners. Sprinkle with cheese. Bake at 375° to 400° for 15 to 20 minutes.
Peel, seed and coarsely chop apples and oranges. Place all ingredients into saucepan and bring to a boil. Reduce heat and simmer for 10 minutes or until berries are tender and mixture is thick. Cool to room temperature, then chill. Keeps for several days in refrigerator.
Preheat oven to 350°. Grease and flour 12-cup fluted tube pan. In large mixing bowl, combine flour, sugar, mayonnaise, milk, eggs, baking soda, cinnamon, nutmeg, salt and cloves. With mixer at low speed, beat until blended. Increase speed to medium and beat 2 minutes. (Batter will be thick.) Stir in apples and raisins. Turn into prepared pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. Makes 12 servings.
Put water in a cup; add vinegar to make 2/3 cup. Put all in a blender; mix well. Store in refrigerator. Shake well before using.
Crush Oreos in a food processor. Press in a 9 x 12-inch baking dish. Mix pudding, milk, condensed milk and vanilla. Fold in Cool Whip. Let set until firm. Top with cherries. Chill well.
Use a large casserole dish. Spray with a nonstick spray. Cook chicken breasts, cut into bite-sized pieces; put into bottom of casserole dish. Mix milk with soups and sour cream; put over the top of the chicken. Melt butter in a frying pan, mixing with it the package of stuffing and about 1/2 cup of chicken broth until mixed thoroughly. Place it over the soup mixture. Bake at 350° for 35 minutes. Easy and good!
Combine sugar, cream cheese, lemon juice, salt and vanilla in a mixing bowl. Blend ingredients together. Beat eggs into mixture, one at a time. Pour mixture into graham cracker crust. Bake at 350° for 30 to 35 minutes. Chill before serving. Top with favorite topping.
In a cup, stir all ingredients together until well blended. Cover and refrigerate. Makes about 1/2 cup.
Gently boil zucchini for 15 minutes. Add sugar and boil 6 minutes, stirring often. Add lemon juice and pineapple. Boil 6 minutes. Reduce heat and add Jell-O. Stir. Pour in jars and seal. Refrigerate.
Mix all together, except cheese. Pour in 9 x 13-inch pan. Bake at 350° to 375° until firm in the middle. Sprinkle cheese and bake 5 to 10 minutes more.
Cream brown sugar and margarine. Add eggs. Sift dry ingredients and add alternately with milk. Add vanilla. Stir in nuts and chocolate chips. Pour into greased and floured tube or Bundt pan and bake at 350° for 45 minutes.
Melt butter in large pot. Add sugar, milk and cocoa. Boil 1 minute; remove from heat. Add oatmeal, peanut butter, vanilla and salt. Mix until well blended. Drop by spoonfuls onto waxed paper and let harden.
Brown and drain hamburger; warm kidney beans. Mix ingredients. Sprinkle with shredded cheese. Bake at 400° until cheese is melted, 5 to 10 minutes.
Pick through crab meat to be sure there are no shells. Steam crab meat for 2 to 3 minutes. Combine crab meat and onions, cream cheese, crab boil, garlic powder and salt together with a fork. Butter hands and roll all ingredients into one large ball. Refrigerate crab ball overnight. Before serving, pour Heinz chili sauce over crab ball. Serve with crackers.
Peel potatoes and cut into chunks. Peel carrots and slice lengthwise. Slice pepper and onion. Put all vegetables in a large pot. Stir in tomato sauce. Shape ground beef into balls. Set them on top of the vegetables. Cook on top of the stove on medium for 45 minutes or until carrots are tender.
Saut onions in butter. In a large mixing bowl, mix eggs, Jiffy mix, creamed corn, sour cream and 1 cup cheese. Add onions and butter. Mix well. To this mixture, add sugar to taste. Spray a large shallow baking dish with Pam and pour mixture in. Top with remaining cheese. Bake at 350° for about 30 minutes. It does not take long, usually when cheese on top is melted, it is done. This makes a large casserole.
In heavy medium saucepan over low heat, stir together the sugar, milk, butter, corn syrup and salt until sugar dissolves. Over medium heat, bring to a boil; continue boiling, stirring occasionally, until mixture reaches 238° on a candy thermometer or a little dropped in very cold water forms a soft ball that flattens on removal from water. Remove from heat; cool to lukewarm (110°). Add vanilla. Beat until mixture holds its shape when dropped from a spoon and loses its gloss. This takes considerable beating. Quickly stir in nuts. Pour at once into a buttered 8 x 8 x 2-inch pan. Cut when cold.
Cook first 6 ingredients until potatoes are done. Bring to boil the next 5 ingredients and add to potato mixture. Simmer. When ready to serve, may add 1/2 cup grated cheese. Stir until melted. May add diced ham if you like.
Divide the dough into 2 slightly unequal portions. Roll the larger portion into a round 1/8-inch thick and fit it into a 9-inch pie plate. Roll the remaining dough into a round 1/8-inch thick and transfer it to a foil-lined baking sheet. Chill the pastry.
Combine all ingredients. Put back in mayonnaise jar and refrigerate. Serve with any raw vegetables. It keeps for a long time.
Boil 15 minutes. Add 6 ounce box jello. (Orange goes well with peach or apricot.) Boil an additional minute. Seal.
Measure ingredients except the sesame seeds into a bowl. Mix well. Take a pinch of the mixture and roll it into a ball. Roll the balls into the sesame seeds. Chill or enjoy them right away. This recipe makes 5 to 6 large 1-inch balls.
In a large bowl, combine 3 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (125° to 130°). Stir into dry ingredients. Mix in egg and enough remaining flour to make a soft dough. Knead on floured surface until smooth, about 8 minutes. Cover; let rest 10 minutes.
Thaw broccoli. Beat eggs. Melt butter in 9 1/2 x 11 1/2-inch casserole dish. Mix other ingredients together and pour in dish. Bake 45 minutes in 375° oven. Enjoy.
Layer peaches in 9 x 13 x 2-inch pan. Spread cake mix, pecans, butter and coconut on top. Bake at 325° until golden brown. Serve warm.
Bake and cool cake according to package. Pour boiling water on gelatin. Stir until dissolved. Refrigerate until thickened, but not set. Add enough cold water to lemonade concentrate to measure 2 cups; stir into gelatin. Beat until foamy. Beat whipping cream in chilled bowl until stiff. Fold into gelatin. Tear cake into 1-inch pieces. Fold cake pieces into gelatin mixture. Spread in 9 x 13-inch pan. Sprinkle with coconut. Refrigerate at least 4 hours or until firm.
Cream margarine and Crisco; add sugar and beat well until mixture is smooth. Add egg yolks and beat. Combine flour and soda and add to creamed mixture with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in stiffly beaten egg whites. Pour into two 9-inch cake pans. Bake at 350° for 25 to 30 minutes.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, beat butter and brown sugar until creamy. Add eggs and vanilla; beat until light and fluffy. Gradually blend in flour mixture. Stir in chocolate chips and pecans. Drop well rounded tablespoonful onto ungreased cookie sheet. Bake 10 to 12 minutes. Makes about 3 dozen (2-inch) cookies.
You can add nuts, M&M chocolate chips, etc. Mix all ingredients together and bake at 350° for 8-10 minutes.
Cream butter and sugar. Add eggs and mashed bananas. Add sifted flour, soda and salt. Stir in nuts. Bake in loaf pan in 300° oven for 1 hour or until done.
Heat catsup, onion, salt, mustard, sugar, Worcestershire sauce and Tabasco sauce. Add gelatin and let cool.
Combine ingredients; mix until blended. Serve with assorted fresh fruit, or spread on banana nut bread.
Coat chicken pieces in barbecue sauce. Spread small amount of barbecue sauce on pizza shell. Top with 1/2 cheese; add chicken and sliced onions. Top with remaining cheese. Bake at 400° on center rack until cheese melts.
Squeeze spinach dry. Stir together all ingredients. Cover and refrigerate at least 2 hours. Serve with Hawaiian bread.
Bake at 350° for 25 to 30 minutes. I prefer to put frosting on rolls while they are still warm.
Combine lemon juice, oil, garlic, basil and oregano in a medium size bowl. Add chicken; cover and marinate in refrigerator for about 1/2 hour. Heat nonstick Dutch oven over medium-high heat until hot. Add chicken and marinade. Cook, stirring, until cooked through. Remove chicken with slotted spoon and set aside. Add asparagus, yellow pepper and carrot to Dutch oven. Add half of chicken broth. Cook, stirring occasionally, until vegetables are crisp-tender. Add remaining chicken broth as needed to prevent vegetables from sticking. Add stewed tomatoes and chicken. Gently heat through. Toss the vegetable mixture with pasta. Sprinkle with Parmesan cheese.
Fry hamburger with spices until brown. Try to drain some grease off. Cool. Add pizza and cheese to hamburger. Spread on hamburger buns and bake about 15 minutes at 350°.
Dissolve yeast in 1 cup warm water. Add 1 teaspoon sugar to yeast. Let stand 15 minutes before adding to roll mixture (mix will foam). Cream shortening and sugar. Add eggs and mix well. Add salt and 2 cups flour. Mix in, then add 1 cup boiling water and 2 more cups flour. Combine, then add yeast mixture and remaining flour. Dough will be soft, almost soupy. Place dough in greased bowl. Cover tightly with foil and place in refrigerator overnight. Do not knead. Two hours before baking, cut dough in fourths; roll out and spread with butter, white sugar and cinnamon. Let rise and bake at 375° for 12 to 15 minutes. Ice if desired.
Toss pineapple and cheese together. Mix sugar and flour together. Mix all ingredients together (except crackers & butter). Pour into greased casserole dish.
Mix together. Put in casserole dish. Sprinkle with bread crumbs. Bake 1 hour at 325° to 350°.
Combine margarine, sugar and pudding, beating until smooth and creamy. Beat in eggs. Gradually add flour and baking soda mix; well. Stir in oats and raisins. Drop by teaspoon onto cookie sheets. Bake at 375° for 10 to 12 minutes.
Mix all ingredients together and beat at medium speed for 2 minutes. Pour into tube	pan and bake at 350° for 40 minutes.
Mix well together the margarine, crumbs, peanut butter and 10x sugar and pat into a 9 x 13-inch pan. Melt the chocolate chips and spread over the top of the mix. Cool and cut out.
Brown pork chops, salt and pepper and add 1/4 cup water. Place potatoes and carrots on top. Add 1 small onion. Bake until done, probably 1 hour.
Just place all ingredients in a bottle and shake well. Keep refrigerated. Will be good for weeks.
In a heavy pot lined with butter, mix together the butter, milk, chocolate and nuts. Cook until mixture reaches 240°, stirring constantly, then pour mixture into buttered lined bowl. Stir in marshmallow cream. (Coconut de la quere, optional.) Pour into butter lined flat pan (9 x 13-inch). Let set for 4 minutes.
Line a 9-inch pie plate with wafers. Combine sour cream, sugar and vanilla. Fold in drained fruit. Pour into cookie lined pie plate. Bake at 350° for about 25 minutes or until set. Cool, then chill thoroughly. Makes 6 to 8 servings.
Saute onion, garlic and celery in pan; spray with nonstick cooking spray. Add hamburger meat. Cook until meat is browned. Add remaining ingredients. Bring to a boil, then simmer until vegetables are tender. This makes a large amount.