HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop spinach. Saute minced onion in olive oil until transparent. Add spinach; cover and cook until most of moisture evaporates. Remove from heat; add dill, nutmeg, salt, pepper, cottage cheese, Feta cheese, chopped onion and eggs. Mix well. Combine wheat germ and melted butter. Press into bottom and sides of large, flat baking dish. Pour cheese-spinach mixture into dish, spreading evenly. Bake in preheated 350° oven for 45 minutes or until crisp and brown. Slice to serve.
Beat eggs until foamy; add sugar gradually. Sift flour, baking soda and salt together and fold into egg mixture. Add vanilla; fold dates and nuts into batter. Turn into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Cut into one by two-inch bars and roll in powdered sugar.
In Dutch oven, sear meat on both sides. Sear until well darkened. Salt and pepper to taste. Add remaining ingredients except for potatoes and carrots. Cook at 350° until meat is done. Add potatoes and carrots and bake until vegetables are tender.
Layer in large bowl. Cover and refrigerate at least 3 or up to 8 hours. Mix just before serving.
Cut shortening into flour. Add buttermilk; mix. Knead on floured board. Roll into rectangle. Spread sausage over dough. Roll up jelly roll style. Chill several hours or overnight. Cut, seam side down, into individual biscuits. Bake on cookie sheet at 425° for 25 minutes. Serve with eggs for breakfast.
Mix together to make sauce the honey, mustard, soy sauce and curry. Dip chicken in sauce to coat well. Place in foil lined pan. Bake, uncovered, 30 minutes. Turn over and bake 20 to 30 minutes or until chicken is tender.
Wash and drain spinach. Tear spinach in small pieces and place in bottom of large salad bowl. Sprinkle with salt, pepper and sugar. Add bacon, eggs, lettuce, peas, onion and chicken in separate layers.
Combine all ingredients in a mixing bowl with wet hands. Shape mixture into a loaf in a shallow ungreased baking dish. Bake in a 350° oven about 1 hour or until brown.
In a small frying pan, melt 3 tablespoons butter over medium-low heat. Add garlic and cook, stirring occasionally, until garlic just begins to turn golden (15 minutes). Remove from heat and keep warm. Rinse fish and pat dry. Season with salt and pepper to taste.
Preheat oven to 350 degrees. Combine flour, sugar, cinnamon, salt and baking soda in large bowl. Add oil and eggs; mix thoroughly. Stir in strawberries, pineapple and pecans. Pour batter into two greased and floured loaf pans. Bake for 1 hour and 15 minutes. Wrap loaves tightly in foil overnight.
Bring the soup and milk to a boil and add 1/2 pound of Velveeta cheese and the garlic salt. Stir until melted. Pour over the broccoli, rice and sauteed onion. Bake 45 minutes at 350°. Serves 6 to 8.
Combine citric acid and 1 cup of cold water; refrigerate overnight. Add remaining ingredients. Makes 5 quarts of punch and serves 25 people.
Boil chicken until done; reserve stock. Take meat off bones. Melt butter in heavy skillet. Add flour, stirring until smooth; do not brown. Add whipping cream and chicken stock, stirring constantly, so mixture will not lump. Add mushrooms, pimento, chicken and salt. Simmer for about 4 or 5 minutes. Serve on hot toast, English muffins, rice or Chinese noodles.
Preheat oven to 375°. Cream margarine/butter and sugar together. Add sour cream, flour, 3 eggs and salt. Squeeze orange juice through strainer. Add mashed banana and orange juice to batter; mix well. Pour batter into lightly greased and floured tube or Bundt pan. Bake 30 minutes or until browned. Makes approximate serving for 14.
Combine potatoes, carrots, celery and turnips in a microwave bowl. Cook, covered, on High for 10 minutes. Remove and let stand.
Mix flour, oatmeal, sugar, salt, soda and margarine. Divide mixture in half. Use 1/2 for bottom crust. Pat into pan and bake for 10 minutes at 350°. Melt caramels and milk. Spread this on baked crust and sprinkle chocolate chips and nuts on top. Top with remaining crust mixture. Bake for 15 to 20 minutes at 350°.
Preheat oven to 350°. Grease 2 loaf pans. In large mixing bowl, combine wheat germ, nuts, baking soda, salt, cinnamon and sugar. Form a well and add eggs, pumpkin and melted shortening or salad oil. Mix well. Pour into loaf pans. Bake at 350° for 45 to 50 minutes.
Saute pepper, onion and celery in oleo until tender and soft, not brown. Add flour and mix well. Add other ingredients; mix well and cook on low for 2 hours. Add 3 pounds shrimp that have been	peeled and deveined. Cook slowly for another hour.
Mix sugar, nutmeg, cinnamon and salt. Slice apples in 1/2-inch slices. Heat butter in heavy frying pan. Add apple rings and 1/2 of sugar mixture; cook about 3 minutes. Turn. Sprinkle with remainder of sugar mixture. Continue cooking until apples are almost transparent. Serve hot. Makes 6 servings.
Preheat oven to 300°. Grease cookie sheet. In a small bowl, beat egg whites (high speed) until soft peaks form. Sprinkle sugar, a few tablespoons at a time. Beat until completely dissolved. Do not scrape bowl during beating! Beat in vinegar and vanilla. Fold in pecans. Drop by heaping teaspoonfuls 2-inches apart on the cookie sheet. Bake 12 to 15 minutes or until slightly brown. Cool slightly before removing from pan.
Make night before. Mix all ingredients and serve with various vegetables (carrots, celery, mushrooms, cauliflower, zucchini, peppers, etc.).
Press crescent dough flat onto a jelly roll pan and bake according to directions, don't overbake. Mix cream cheese, mayonnaise, dried dill and minced onion and spread over baked crescent rolls. Sprinkle all diced vegetables over the cream cheese mixture. Pile as high as you like, then cut into small pieces and serve.
Cook potatoes in boiling water to cover 15 to 20 minutes or until tender. Drain and set aside. Combine cream cheese, soup and seasoned salt in a saucepan. Cook over low heat until mixture is thoroughly heated, stirring often. Pour over potatoes, mixing well.
Boil chicken and onion together until done. Debone chicken while still warm and cut into small pieces. Add eggs, pickles and allspice. Mix well. Blend mayonnaise with chicken mixture while still warm.
Beat eggs, salt, vanilla and sugar. Add milk. Stir. Dip bread into mixture and brown on both sides on hot, lightly greased griddle. Serve with maple syrup or jelly or sprinkle with confectioners sugar.
Cook egg noodles according to package directions and drain. Cook broccoli according to package directions and drain. Mix in small bowl, sour cream, cream of mushroom soup and milk. Add cheese and stir until blended. Spray casserole with nonstick spray and add noodles, chicken and broccoli, then bow mixture and mix together in casserole dish. You can add more cheese on top and breadcrumbs if you wish. Also pour on little dollops of milk to moisten before baking. Bake at 350° for 20 minutes.
Micromelt butter on High 1 minute. Saute onion, bouillon cube, garlic powder and pepper in butter. Cook on High 8 minutes. Stir after 1/2 of cooking time. Stir in flour; add water slowly. Add mushrooms and wine. Cover. Cook on High for 5 minutes. Sauce can be frozen and reheated. Serves 6.
Mix well and let stand out of refrigerator all day, 8 to 10 hours. This does not rise, only makes bubbles. Take out 1 cup to make bread. Return the rest to refrigerator. Keep in refrigerator for 3 to 5 days. Repeat step 2. Each time must feed and must remove 1 cup of the starter. Keep covered in refrigerator only leave one corner of cover up. I use foil and bend one corner back.
Bring to rolling boil the sugar, cocoa, oleo, milk and vanilla. Boil for 1 minute. Add oatmeal and peanut butter. Drop by teaspoon on wax paper. Cool.
Saute first 6 ingredients in a 3-quart dish on High for 20 minutes or	until wilted.	Stir in flour. Add tomatoes, sauce and broth.	Cook on High	for 10 minutes. Add shrimp. Cover and cook on High 6 minutes or until shrimp are pink and tender. Stir once or twice. Let stand 5 minutes.
In skillet with small amount of canola oil, cook chicken. While cooking, add Cajun spices. In bowl, mix alfredo sauce and pesto sauce. Cook mostaccioli as directed. Combine all ingredients in large pan and heat.
Cook until carrots, onion and potatoes are tender. Add smoked sausage. Cook until sausage is thoroughly heated.
Heat butter in skillet; add chopped dried beef and frizzle a few minutes. Push to side of pan. Add flour and stir (if too dry, add more butter) until flour turns a light brown. Add milk until it's the thickness you like. You can change the amount by using more or less flour and milk. Also you can use less beef. Serve over homemade bread. Delicious.
Sift flour and salt. Cut flat into flour with a pastry fork (grandma used a spoon) until mixture is like coarse meal. Add the water by teaspoon, mixing lightly. Gather into a ball and roll out on floured board. Makes one pastry shell.
Cook the pasta according to the package directions. Add the first 6 ingredients to a frying pan. Simmer for 30 to 45 minutes until chicken is cooked through. Drain the noodles and in a bowl mix with the tomato mixture. Sprinkle with Parmesan cheese and serve. Serves 2 (can be doubled easily).
Preheat oven to 350°. Butter a 1-quart loaf pan. Combine all ingredients and mix well. Press into prepared pan. Bake about 35 minutes.
Mix milk, butter, cocoa and sugar. Bring to boil. Remove from heat. Let cool 1 minute. Add rest of ingredients. Mix well. Drop on wax paper by spoonfuls.
Prepare the fruit gelatin according to package directions. Chill until it begins to set. Stir the yogurt in until thoroughly combined with the gelatin. Return to refrigerator until set.
Core and chop apples (do not peel). Combine apples and cider in crock-pot. Cover and cook on low 10 to 12 hours or until apples are mushy. Puree in a food mill or sieve. Return mixture to pot. Add sugar, cinnamon and cloves. Cover and cook on low 1 hour or more, until mixture is thickened. Pour into jars and seal.
Mix all ingredients, except for cornflake mixture. Pour into 9 x 13-inch pan. Top with cornflake mixture. Bake at 350° for 45 minutes.
Cream lard with sugar until fluffy. Add anise seed. Beat eggs, one at a time. Add flour mixer with 1/2 cup water.
Heat chocolate and milk. Mix sugar and Crisco. Add egg yolks. Add cool chocolate mixture. Keep a little out of last cup of flour and add remaining and add baking powder. Add stiffly beaten whites of eggs and vanilla. Beat one way.
*3/4 c. no-sugar-added strawberry fruit spread combined with 1/4 cup warm water may be substituted.
Cut potatoes lengthwise into wedges. Brush with Miracle Whip. Season with onion salt and pepper. Place on a greased 15 x 10 x 1-inch jelly roll pan or just use a cookie sheet, whatever you have handy. Bake in a preheated 375° oven for 50 minutes or until tender and golden brown. Serve with Parmesan Dip.
Sift sugar and Tartar together. Beat egg whites until stiff, but not dry. Add sugar gradually until glossy and smooth.	Grease Pie Pan. Put in pan and around sides. Sprinkle with nuts.
Cook hamburger meat with chopped onions. Drain fat; add 1/2 of taco sauce mix with 1/4 cup water. Add refried beans and mix. Add chopped tomatoes. Grate cheese and add 3/4 of it to the mixture. Cook over medium-low heat and stir until bubbling. Add remaining cheese on top. Enjoy!!!
Cook and cool eggs, flour, sugar, margarine, pineapple juice and vanilla. Add together marshmallows, pineapple and cherries. Add cooled mixture to marshmallow mixture. Add Cool Whip last when cold.
Brown ground beef and drain. Add onions and cook until tender. Stir in tomatoes, tomato paste, water and seasonings. Cover and simmer 30 minutes. In an 11 3/4 x 7 1/2-inch baking dish, layer half of the noodles, meat sauce, Mozzarella cheese, Velveeta cheese and Parmesan cheese. Repeat layers. Bake 30 minutes at 350°. Cool 10 minutes before serving. Serves 6 to 8.
Mix together cucumbers, onion and red pepper. Cover with salt. Let stand overnight. In morning, drain and wash off salt. Add sugar, turmeric, mustard seed and horseradish. Cover with vinegar and heat to boiling point. Turn into clean jars and seal. Makes 2 pints.
Put Crisco shortening and butter in a large bowl and soften. Add sugar and vanilla. Beat well with a spoon and set in refrigerator.
Mix together all ingredients until well blended. Pour into 13 x 9 x 2-inch pan or 2 (9-inch) round pans. Bake 35 to 40 minutes in 350° oven. Let cool and frost with your favorite chocolate icing.
Lightly brown meat in margarine, breaking it up as it cooks. Add onion and cook 5 more minutes. Add remaining ingredients except barley. Bring to a boil. Add barley and simmer 1 1/2 to 2 hours or until barley is tender. Uncover for the last 15 minutes of cooking to reduce liquid.
In large bowl, combine 1 cup sugar, butter, Choco Bake, vanilla and salt; beat until creamy. Beat in egg. Alternately blend in remaining confectioners sugar and milk. Continue beating at medium speed until thick enough to spread. Fills and frosts 2 (8 or 9-inch) cake layers.
Combine all ingredients, except 1 cup stuffing to top. Put in 13 1/2 x 8 1/2-inch baking dish. Top with reserved stuffing. Bake, uncovered, at 350° for 45 minutes.
Melt oleo, add sugar and milk; bring to a boil. Cook 6 minutes. Add vanilla, chocolate chips and nuts. Stir until cool. Spread in buttered pan. Makes a large amount.
Mix cake mix, oleo and 1 egg and press into 9 x 13 greased and floured pan. Combine remaining ingredients. Spread over first mixture. Bake at 325° for 55 minutes. Cool. Cut in squares. Serve.
In a Dutch oven, put chicken, water and 2 teaspoons salt. Cover and boil. Reduce heat; add pepper, onion and celery leaves. Simmer until chicken is tender. Remove chicken, onion and celery leaves. Cool chicken, then skin, bone and cut into pieces. Set aside. Boil broth. Combine dry ingredients. Cut in shortening. Add milk until ingredients are moistened. Turn onto floured board. Knead lightly. Roll to 1/2-inch thickness. Cut into 1 1/2-inch pieces. Drop into boiling broth. Turn heat to low and cook 10 minutes. Stir gently. Stir in chicken and heat.
Mix all together. Grease Pyrex pan (that fits in microwave). Cook 2 minutes. Stir. Cook 1 or 2 minutes more until melted. Remove from oven. Add 1 teaspoon vanilla. Add 1 cup walnuts or pecans (cut up). Put in refrigerator until set. Cut in small squares.
Whip cheese until fluffy. Beat in peanut butter and sugar. Slowly add milk, blending thoroughly. Fold in Cool Whip; pour in crust. Cover with peanuts. Freeze until firm. Put under stove broiler until it bubbles.
In a Dutch oven, boil chicken until done. Cool and remove chicken from bones. Reserve liquid. In a 4-quart saucepan heat oil; add onion, celery, bell pepper and garlic. Cook, stirring frequently, until vegetables are tender. Stir in canned tomatoes, 3 cups of reserved chicken broth and remaining ingredients except rice; bring to a boil. Reduce heat to low and let simmer 30 to 35 minutes. Remove and discard bay leaves. Serve over cooked rice.
Prepare and bake the cake mix using the package directions for a 9 x 13-inch cake pan. Cool for 20 minutes. Poke holes in the cake with the handle of a wooden spoon. Pour the cream of coconut over the cake. Top with whipped topping and coconut. Chill until serving time. Yields 15 servings.
In a large bowl, stir together refried beans, taco sauce and several dashes bottled hot pepper sauce, if desired. Spread the refried beans mixture evenly on the bottom of a 9 x 13-inch pan.
Arrange 3 biscuits or 3 slices of slightly stale bread on bottom of baking dish. Mix milk, sugar, eggs and vanilla. Pour mixture over bread. Bake at 350° for 1 hour. Sprinkle nutmeg on top for added flavor.
Wash potatoes well and cut each one into 8 wedges. Set aside. Combine cheese and next 3 ingredients, stirring well. Dip potato wedges in melted butter and roll in cheese mixture. Arrange in single layer on lightly greased sheet pan. Bake, uncovered, at 375° for 40 minutes or until potatoes are tender and browned.
Combine ingredients, mixing at medium speed on mixer. Blend well. Put in center of a round tray or divided dish. Place fruits around dip. Makes 3 1/2 cups.
Lightly brown sausage in Dutch oven and pour off excess fat. Add celery, green pepper and onion and saute until tender. Combine soup mix and boiling water in 3-quart saucepan. Stir in rice and cover; simmer 15 minutes or until rice is tender. Add rice mixture to sausage and stir well. Pour into a greased 9 x 13-inch baking dish. Sprinkle with almonds and drizzle with butter. Bake at 375° for 20 minutes or until hot. Serves 10.
Preheat oven to 325°. In medium saucepan over low heat, melt chocolate with margarine. Remove from heat, stir in 1/2 cup Eagle Brand milk, eggs, Bisquick mix and vanilla. Spread evenly into greased 13 x 9-inch baking dish.
Cook broccoli and then cut up. Add remaining ingredients. Bake at 350° for 30 minutes.
Brown beef, onions and celery in table fat. Add salt. Then add sauce. Serve with a 2 ounce serving scoop on open face buns.
Puree strawberries in blender (strain to remove seed). Dissolve gelatin in boiling water. Stir in lemonade concentrate. Add mixture with strawberries to punch bowl. Add cranberry cocktail and cold water. Slowly add ginger ale. Garnish with fresh strawberries or ice ring with whole berries frozen in.
Preheat oven to 425°. Grease generously a deep 10-inch pie pan. Mix pizza crust mix with water according to package directions. After dough rests for 5 minutes, press into prepared pan and flute edges. Bake crust for 5 minutes. Remove from oven; reduce temperature to 350°. Sprinkle crust with bacon and cheese. Combine cream, eggs, salt and pepper. Pour over bacon and cheese. Return to oven and bake 30 to 35 minutes or until filling is set. Makes 6 to 8 servings.
Sift flour, sugar, salt, soda, cinnamon and nutmeg together in large bowl. Mix and add the shortening, milk, chopped nuts, eggs and pumpkin. Mix well and pour into 4 (1 pound) coffee cans that have been greased and floured. Fill coffee cans half full. Bake in 350° oven for 1 hour.
Brown meat, onion and garlic, then drain off fat and let cool. Stir in cheese, crumbs, parsley, egg, salt, pepper and Mozzarella cheese. Cook shells in boiling water and 1 tablespoon of oil and salt until almost tender, approximately 15 minutes. Drain and stuff shells. Pour small amount of sauce on bottom of casserole dish (9 x 13 x 2-inches). Lay shells and mix wine with remaining sauce and pour over top of shells. Sprinkle with Parmesan cheese. Bake in preheated oven at 400° approximately 20 to 25 minutes.
Melt butter in saucepan; stir in flour gradually. Stir in chicken broth. Bring to a boil. Remove from heat. Add yogurt and green chili peppers. Roll chicken, 1 tablespoon sauce, cheese and onions in tortillas; place in 9 x 13-inch pan sprayed with cooking oil or spray. Pour remaining sauce over enchiladas; sprinkle with cheese and bake in 400° oven for 30 minutes.
Preheat oven to 350°. Mix chicken, gravy, green pepper, salt and pepper in a large bowl. Pour into a 1 1/2-quart casserole. Arrange the macaroni on top of the chicken mixture. Dot with little pieces of the butter and sprinkle with the cheese. Cover and bake for 20 minutes. Uncover and bake for an additional 10 minutes.
Combine first 2 ingredients in a large saucepan; mash slightly with a potato masher. Stir in water and cook over low heat until thoroughly heated. Saute onion and carrot in butter until onion is tender. Add sauteed vegetables and ham to bean mixture. Cook over low heat 10 minutes, stirring occasionally. Yields 1 quart.
Coarsely chop cooked spaghetti; set aside. In small saucepan over medium heat in 1 tablespoon oil, cook green onions until tender. In medium bowl, mix flour, Parmesan cheese, salt, pepper, egg and 1/4 cup water. Stir in green onions and spaghetti until well coated. Heat 2 tablespoons oil until very hot in a nonstick skillet. Into hot oil, drop mixture by 1/4 cups into 4 mounds, about 2 inches apart. With pancake turner, flatten each mound slightly. Cook fritters until golden brown on both sides. Drain on paper towels.
Brown ground beef and onions and drain. Mix together soups, sauce and milk. Line baking pan alternately with tortillas, sauce, meat and grated cheese. Bake at 325° for 1 hour.
Mix ingredients in dish. Refrigerate 12 hours before baking in well buttered 9 x 13-inch baking dish. Bake in 350° oven for approximately 35 minutes. Check in 25 minutes.
Sprinkle bacon on bottom of pie crust. Saute onions in bacon drippings; place onions over bacon. Sprinkle cheese over onion layer; add layer of spinach. Beat together eggs and half and half. Season with salt and pepper; pour over pie. Sprinkle with Parmesan cheese. Bake 10 minutes at 450°, then reduce heat to 300° and bake an additional 45 to 50 minutes or until custard is set. Let set for a few minutes before serving.
Wash green peppers; cut a thin slice from stem end of each. Remove all seeds. In a saucepan, boil peppers in boiling water with 1 1/4 teaspoons salt for 5 minutes. Meanwhile, combine chuck with onions, celery, 1 teaspoon salt, minced peppers, egg and cream. Drain peppers; stuff with meat mixture. Place stuffed peppers in an 8 x 8 x 2-inch baking dish.
Mix starch with enough cold water to make smooth paste. Add boiling water and cook until glossy. Stir in dry soap flakes while the mixture is warm. Cool and pour into jars. Will keep a week or longer if covered with tight lid.
Boil together potatoes and onions. Drain. Save the water. Put vegetables through a coarse strainer. Make a white sauce from the water, flour and butter. Combine with the potato and onion pulp. Add parsley, salt and pepper. Beat with a mixer and serve with croutons.
Butter both sides of bread. Place bread on bottom of a greased 9 x 13-inch pan. Pour the rest of the ingredients over the bread and let stand overnight in the refrigerator. Bake 1 hour at 350°.
Melt butter. Remove. Add flour, salt, and pepper. Stir until smooth. Stir in milk and bring to boil for 1 minute. Pour over macaroni and cheese. Bake at 375 degrees for 15 minutes.
Core and slice an apple. Spread peanut butter on one side of each apple slice. Place four tiny marshmallows on top of the peanut butter of one slice. Top with another apple slice, peanut butter side down. Gently squeeze together.
Mix ingredients together. Put 1 to 2 tablespoons of mixture on a flour tortilla. Roll up tightly. Wrap each roll in wax paper and refrigerate at least 3 hours or overnight.
Mix together margarine, cake mix, egg and 1 teaspoon vanilla. Pat in bottom of 9 x 13-inch cake pan which has been sprayed with Pam. Cream together cream cheese and sugar. Add beaten eggs and mix thoroughly. Add salt and 1 teaspoon vanilla. Pour this mixture over cake mixture. Bake in 350° oven for 40 minutes or until golden brown on top. When cool, cut into squares.
Saute onion in butter for 3 minutes. Add zucchini, basil, water and chicken base. Simmer for 30 minutes or until very tender. Remove from heat. Beat soup with mixer for 1 to 2 minutes to break up zucchini. Add cream. Season with salt and pepper to taste. Serve hot with croutons, if desired.
Grease a 9 x 13-inch pan. Spread pineapple over bottom of pan. Spread pie filling over pineapple. Sprinkle cake mix over the fruits; top with nuts. Cut up margarine into small pieces or slices and sprinkle on top as evenly as possible. Do not mix. Heat oven to 350°. Bake for 1 hour or until brown. Cut into squares and serve warm or cool with ice cream or whipped topping.
Beat eggs, oil and sugar. Sift dry ingredients and add to egg mixture. Add pumpkin and blend well. Pour into greased and floured Bundt pan or tube pan. Bake at 350° for 1 hour. Let cool 10 minutes and remove from pan. Let cool completely before frosting.
Combine flour, baking powder, salt and nutmeg. Set aside. Cream together butter and shortening and add cream cheese and sugar. Beat until fluffy. Add egg and vanilla, beat well. Gradually beat in flour mixture. Divide dough in half. Cover and chill 1 to 2 hours.
Place chicken, celery, bell pepper and dill pickles on a chopping acrylic board and chop finely. Add sweet pickles. Place mixture in a large mixing bowl. Add pimentos, mustard, mayonnaise and lemon juice. Mix well. Chop boiled eggs and add to mixture. Cover and refrigerate 2 or 3 hours. Sprinkle with paprika. Makes 8 to 10 servings.