HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw spinach. Put in colander to drain. Use paper towel to get all moisture out. Dissolve gelatin in the 3/4 cup hot water. Let cool. Add lemon juice. Mix onion, celery, cottage cheese and mayonnaise. Mix everything together with spinach and gelatin. Place in a large mold and chill.
Blend first 3 ingredients until smooth. Add remaining ingredients. Set overnight in refrigerator.
Place pork in large Ziploc plastic bag. Add barbecue sauce and Recaito Criello. Marinate for several hours (overnight is best). Season with salt and pepper. Place in large pan and add melta and bake in 350° oven for 2 1/2 hours. Wonderful served with black beans and rice.
Dissolve jello in hot water. Add frozen berries. Break up berries with a fork. As berries thaw, gelatin thickens. When partially set, pour into cooled pie shell. Chill until completely set.
Wash and drain mushrooms. Put in skillet. Add onion. Mix other ingredients; pour over mushrooms. Cover; bring to boiling point, then reduce heat and simmer for about 5 to 6 minutes.
Soak beans overnight. Drain. Add 2 quarts water, ham or sausage. Simmer for 2 1/2 hours. Add onions, garlic, chili powder, tomatoes and lemon juice. Simmer for 45 minutes.
Mix mayonnaise and mustard. Spread over salmon fillet (can use sole, flounder) and broil 10 minutes.
Peel potatoes and cut into small chunks. Place in a large pan. Cover with water; bring to a boil, uncovered, until tender, about 20 minutes. Drain and cool. When potatoes are cool, stir in sour cream, bacon, green onions, cheese, salt and pepper. Makes 16 servings.
Heat spaghetti sauce and water in saucepan to boiling; reduce heat and keep warm. Mix together Ricotta, Mozzarella, Parmesan, parsley, salt and pepper. Spoon mixture into cooked manicotti. Pour 1 cup sauce on bottom of 13 x 9 x 2-inch pan. Arrange filled manicotti in a single layer over sauce. Pour remaining sauce over manicotti. Cover with aluminum foil and bake at 400° for 40 minutes. Remove foil and bake 10 minutes longer.
Mix water and yeast. Add sugar, salt and egg. Mix with 2 cups flour with a rotary mixer. Add remaining flour by hand. This makes two cookie sheet pizzas or 3 round pizzas. It's a good dough to put in a couple of iron skillets for deep dish pizza. Brush pan and top of crust lightly with olive oil. Bake with all ingredients for 15 to 20 minutes at 450°.
Beat eggs. Add sugar, flour and cocoa. Blend in milk, melted butter and vanilla. Put in pie shell and bake at 325° until firm.
Brown meat in skillet and drain off all drippings. Put in stew pot or pressure cooker the browned meat, diced potatoes, dry onion, frozen vegetables and seasonings. Add tomato sauce and at least 2 cans of water. Cook 30 minutes at 15 pounds pressure if using a pressure cooker. If using stew pot, it will need to cook longer and you will need more water. Great served with cornbread.
Mix the first 3 ingredients and let cool. Cream shortening and sugar. Add eggs, date mixture, flour and soda. Mix and pour into cake pan. Sprinkle chocolate chips, nuts and then sugar on top and bake in not too hot an oven. (I use 350°.)
Cream butter; add sugar. Add 3 eggs at a time and 1 cup flour. Pour in milk and flavoring. Place in a cool oven at 325°. Bake 1 hour and 30 minutes. Cool 15 minutes.
Mix cornmeal, flour, baking powder, salt and sugar together in a large bowl. Mix the remaining ingredients, except cheese, together and add to the dry ingredients. Pour half of the batter into a 13 x 9-inch pan. Sprinkle the grated cheese over the batter and cover with the remaining batter. Bake at 450° for 30 minutes. Serves 10 to 12.
Put half of crushed cookies in bottom of a buttered 9 x 13-inch pan. Layer prepared pudding, cream cheese and the Cool Whip. Cover with remainder of crushed cookies.
Cream margarine and shortening. Add sugar; beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda; add to mixture alternating with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in egg whites. Bake in greased and floured pans at 350° for 25 to 30 minutes. Do not overbake.
Cook squash until tender. Drain and mash. Add remaining ingredients, except for margarine and stuffing. Mix stuffing with melted butter. Add 1/2 of mixture to rest of ingredients. Pour into medium casserole dish. Put rest of stuffing on top. Bake at 350° for 30 minutes. Serves 8 to 10.
Sift together flour, salt and baking powder onto paper plate. In mixing bowl, blend together sugar, shortening, egg and milk. Add sifted dry ingredients and mix. Add peanuts and lemon juice. Drop by teaspoons on cookie sheet. Bake at 350° for 6 to 8 minutes.
Thaw potatoes. Mix all ingredients together, except corn flakes and butter. Pour mixture into greased baking dish. Top with crushed corn flakes, mixed with 1/4 cup melted butter. Bake in a 350° oven for 45 minutes.
Combine dry ingredients in large bowl. Combine eggs and milk. Stir into cornmeal mixture (do not overbeat). Lightly stir in butter or margarine. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 20 minutes or until tests done.
Tie spices in bag. Mix all ingredients in pot and boil 10 minutes. Serve hot. May be prepared ahead and refrigerated. Serve hot!
Cook carrots, covered in 1 cup of water, for 30 to 40 minutes or until tender. Drain. Puree or mash carrots. Should yield 2 cups.
Sift dry ingredients together. Beat well by hand the shortening, sugar, egg, vanilla and milk. Then add to the dry ingredients. Add nuts.
Pour oil into Dutch oven or large boiler. Chop onion fine and place in pot. Fry onions until brown. Salt and pepper ground beef evenly and put in pot until beef browns. Stir to mix with onions. To browned beef, pour 2 cans of soup and 2 cans of water. Bring to a boil, stirring often. Take pot off fire and put on tight lid. Let set for 20 minutes. Serve over Fritos and enjoy. Feeds 4.
Beat eggs; add sugar, melted oleo, syrup, vanilla and salt. Add pecans and pour into unbaked pie shell. Place whole pecans on top. Bake 10 minutes at 450°. Reduce heat to 350° and bake for 35 more minutes.
Brown ground beef, sausage and onion in very large soup kettle over medium-high heat. Spoon off excess fat. Over low heat, stir in pepper, tomato paste, garlic, cumin, chili powder, mustard, salt, basil and oregano. Simmer for 15 minutes. Add tomatoes, breaking up with your hands or the back of a spoon. Add wine, wine vinegar and beans. Stir well and simmer uncovered for about 30 minutes. Serve with bowls of sour cream, chopped onions and grated Cheddar cheese for garnish. Goes great with East Coast Grilled Cornbread.
Combine first 3 ingredients in saucepan. Bring to a rolling boil, stirring constantly to prevent scorching. Boil 5 minutes. Remove from heat. Stir in chocolate until melted. Add cream, nuts and vanilla. Beat until well blended. Pour into a greased 13 x 9-inch pan. Cool. Cut into squares.
Melt suet. Add meat a little at a time; cook until done. Chop garlic and onions; add to meat and cook until done. Add tomato puree, cook about 30 minutes. Season with chili powder, paprika, red pepper and salt. Cook for 1 hour.
Melt butter in skillet. Layer in skillet kraut, uncooked rice, cooked and drained hamburger, salt, pepper, tomato sauce, sliced onion and sliced green pepper. Cook low-medium on stove for 30 minutes. Do not stir.
Stew chicken with 3 or 4 bay leaves, bone it and dice. Brown onion in butter. Add tomato soup, tomato sauce, mushrooms, garlic powder and olives. Cook package of spaghetti and chicken with sauce. Put in casserole and top with grated cheese. Heat in oven until hot throughout and cheese is melted. Freezes well.
Stir together flour, soda and salt. Set aside. Beat margarine and sugar until light and fluffy. Add eggs and vanilla. Beat well. Add flour mixture, mixing until well combined. Stir in crushed Kellogg's Sugar-Frosted Flakes cereal. Drizzle melted chocolate over dough.
Preheat oven to 350°. Put half of the canned ravioli in an 8 x 8 x 2-inch baking dish. Stir together the eggs, spinach, cheeses and spices. Spoon mixture over ravioli and layer again with ravioli. Cover with foil and bake for 50 minutes. Kids will eat spinach fixed this way!
Blend shortening, sugars, eggs and vanilla in large bowl. Stir in peanut butter. When thoroughly blended, add flour, soda and salt. Spoon onto cookie sheets and crisscross with a floured fork (I use a potato masher). Bake at 350° for approximately 10 minutes.
Mix well. Dip fish, shrimp, etc., into batter. Coat well and deep fry until golden brown.
Preheat oven to 450° (must be hot). Combine all ingredients; knead dough until smooth. Flour hands, pat out dough flat to 3/4 inches thick on floured board with biscuit cutter. Bake on greased sheet for 12 minutes or until golden brown. Makes approximately 18 biscuits.
Beat eggs until light and fluffy. Then add sugar, oil, zucchini and vanilla. Mix lightly but well. Combine flour, salt, soda, baking powder and cinnamon. Add to egg and zucchini mixture. Stir until well blended. Add nuts. Pour into greased loaf pans (2) and sprinkle top with cinnamon, sugar and nuts. Bake at 350° for 1 hour.
Sprinkle crust with cornflakes. Put sliced apples on top. Sprinkle with cinnamon mixed with sugar. Roll out other 1/2 of dough. Place on top; pinch edges. Beat egg white until stiff; brush on crust. Bake at 400° for 50 to 60 minutes. While warm, drizzle with frosting.
Cream butter and sugar together. Add flour in several parts. Add vanilla and nuts. Shape into fingers. Place on ungreased cookie sheet; bake at 275° for about 30 minutes. When done, roll each "finger" in powdered sugar.
Beat meat in microwave in a colander, rinse and put in crock-pot. Add onions, green pepper, tomato sauce, water and seasonings. Stir thoroughly. Cover and cook on low for 8 to 10 hours or High for 3 to 4 hours. Serve with buns, chips and carrot stick.
Beat eggs. Add sugar and salt. Melt butter in skillet. Pour in egg mixture. (Stir once or twice around pan so egg does not start cooking.) Add dates and stir until mixture thickens and turns brown (3 to 5 minutes) after mixture boils. Add vanilla. Remove from heat; add cereal and nuts. Cool slightly. Make into small balls or into long rolls like refrigerator cookies. Roll in coconut, nuts or powdered sugar. (I like to use powdered sugar.) Put in refrigerator to harden. These keep indefinitely in long rolls and can be sliced as needed.
Coat chicken with salt, pepper and flour. Fry in 1/3 cup of oil. Brown, then put in a 9 x 13-inch pan.
Combine eggs, salt and sugar. Add milk gradually, then add coconut and mix thoroughly. Pour into pie shell. Bake in hot oven (400°) for 15 minutes, then decrease heat to moderate 350° and bake 30 minutes longer. Cool.
Prepare noodles as directed on box. Add drained tuna. Add cream of mushroom soup. Cook 5 minutes on medium heat. Serve over toast.
Layer in order in 9 x 13 1/2-inch dish. Serve with nacho chips.
Make first layer melted butter, second layer hash browns, third layer onions, fourth layer soup, fifth layer cheese and sixth layer corn flakes. Bake at 350° for 45 minutes.
Grease and flour a 13 x 9-inch pan. Beat eggs until light and fluffy. Beat in sugar, salt and flavoring. Bring to a boil the milk and butter. Add to the egg mixture and mix, then add the flour and baking powder quickly; beat until thoroughly mixed. Bake at 350° for 25 to 35 minutes. Check at 25 minutes.
Bring jello, sugar and water to boil and boil 30 minutes. Add juice and chill overnight.
Blend the kummel and apricot preserves; set them aside (but not too far away).
In large pot, brown sausage and onion. Simmer until onion is tender, about 30 minutes. Add rice and simmer about 30 to 45 minutes.
Mix cranberries, 1 cup sugar, pineapple and marshmallows; refrigerate overnight. The following day, mix 2 cups pretzels, 3 tablespoons sugar and margarine; pat into 9 x 13-inch pan. Bake 8 minutes at 350°. Cool thoroughly. Whip the whipping cream (or use Cool Whip), fold in the cranberry mix and spread over crust. Top with remaining 1 cup of crushed pretzels. Chill and serve as salad or dessert.
Saute celery and onions in oleo until soft. Add cream of celery soup, prepared mustard and Worcestershire sauce. Cook until warm. Mix crabmeat in separate bowl with bread crumbs, salt and pepper. After onions and celery cool, add to crabmeat mixture and mix well. Stuff crab shells and sprinkle bread crumbs on top and bake.
Melt butter in 9 x 9 x 2-inch baking dish. Mix sugar, flour, baking powder, salt and milk. Pour over the melted butter. Do not stir. Pour pie filling in middle of mixture but do not stir. Bake at 325° for 50 minutes. Serve warm.
Prepare macaroni and cheese according to package. Using an ovenproof pan, mix all other ingredients. Bake at 350° until bubbling.
To make starter: Warm 1 cup fruit juice. Add yeast and 1 tablespoon sugar; let sit for 3 days at room temperature. (Use starter within 3 days, or it will go flat, or keep adding 1 teaspoon of sugar daily to hold.)
Put cucumbers in can. Boil water and vinegar mixture. Pour over cucumbers. Put cans in hot water bath for 7 minutes to seal cans.
Bake at 350° for 1 hour or until thickened to desired consistency.
In top of double boiler, melt chocolate and butter over simmering water. Add confectioners sugar and milk alternately, 1/2 cup at a time, blending with a whisk. Cook, uncovered, for 30 minutes, whisking often. Remove from heat. Transfer to mixing bowl and beat 5 minutes. Do not miss this step.
Melt butter in a 2-quart casserole dish. Arrange meat in it. Top with soup mix, then rice. Spread ketchup; sprinkle on Worcestershire sauce. Pour boiling water over all. Cover; bake for 55 to 60 minutes at 350°. Add additional 1/2 cup boiling water if mixture dries out. Remove from oven. Top with cheese; allow to stand 10 minutes before serving.
Cook broccoli; drain well. Combine soup, mayonnaise, eggs and onion; add to broccoli and put in casserole. Sprinkle grated cheese over top. Melt butter or margarine and add to stuffing. Sprinkle on top of cheese. Bake at 350° for 45 minutes.
Soften cream cheese by hand or in microwave. Mix in chili and some chopped jalapeno peppers. Put grated cheese on top and cook in microwave on Medium until hot all the way through and cheese is melted. Serve with tortilla chips.
Mix all ingredients together. Pour into greased jelly roll pan. Bake at 350° for 30 minutes. Frost.
Mix together flour, salt and yeast. Crumble together with pastry blender, then cut in butter. Add egg yolks, sour cream and 1 teaspoon vanilla as liquid. Work together, using hands if necessary, into one ball. Cut carefully into 6 balls. Let stand while mixing filling.
Brown beef in oil and garlic, crain fat. Blend tomatoes into a puree. In a crock pot, add beef and tomato puree. Simmer uncovered 1 hour. Add tomato paste, water, bay leaves, sweet basil, salt, pepper, sugar, parsley, Worchestershire sauce and oregano. Cook covered for 1 hour. Brown Italian sausage links. Cook until done. Add to sauce 10 - 15 minutes before serving. Serve over spaghetti noodles.
Melt cheese in a small crock-pot. Combine all other ingredients. Serve hot with chips.
Cream together (mix with spoon not mixer) sugar, oil and eggs. Add to the mixture flour, baking powder, baking soda, salt, cinnamon, vanilla, nuts and apples. Spread dough into a lightly greased 9 x 13-inch pan. Sprinkle 6 ounce package butterscotch chips on top of batter. Bake at 350° for about 50 minutes. This is a moist cake.
Prepare cake mix according to package directions for two 8 or 9-inch cake layers. Cool for 5 minutes. Mix sugar, cornstarch and salt in a saucepan. Stir in water gradually. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in margarine and lemon peel until margarine is melted. Gradually stir in lemon juice and food color. Press plastic wrap onto filling. Refrigerate until set, at least two hours. Fill layer and top with filling. Frost sides with vanilla frosting.
In bowl, beat	eggs until frothy. Beat in sugar, oil and vanilla until it	is thick and lemon colored. Stir in loosely grated zucchini. Stir in flour (sifted with cinnamon, soda, salt and baking powder). Fold in chopped nuts. Pour mixture into three oiled and floured loaf pans.	Bake at 350° for approximately one hour.
Mix flour, baking powder, salt, pudding, butter, egg and milk and pour into a greased 10-inch square pan. Mix together peaches, sugar, cream cheese and peach juice. Put over batter. Sprinkle top with cinnamon and sugar. Bake 30 to 35 minutes.
*Set aside about 1/4 cup to use as topping on casserole before baking.
Beat egg whites until stiff. Add the baking soda and sugar. Fold in crackers and nuts. Spread in a greased 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes. Cool. Prepare one envelope Dream Whip as package directs. Beat in the cream cheese (softened), then add the crushed pineapple. Spread onto crust; refrigerate for several hours or overnight.
Saute margarine, onion (chopped) and celery (chopped). Stir in cream of mushroom soup, evaporated milk and garlic cheese. Add chunk chicken and frozen broccoli (cooked). Sprinkle grated cheese on top. Bake in medium oven until brown. Makes 1 large casserole or 2 small ones. Can be frozen.
Bring corn syrup and sugar to a boil. Remove from heat and add peanut butter and Rice Krispies. Press into a greased 13 x 9-inch pan. Melt in a double boiler, chocolate chips and butterscotch chips. Spread on the top of the pressed Krispies. Cut in squares.
Combine flour, pudding mix and baking powder. In another bowl, mix egg, milk and butter. Combine the wet and dry mixtures and spread in greased 8 x 8-inch pan. Chop peach slices and arrange on top of batter. Combine the cream cheese, sugar and peach juice; pour over peaches. Sprinkle a cinnamon and sugar mixture over the top. Bake for 45 minutes to an hour at 350°. Serve hot or cold.
Melt butter in saucepan; add sherry. Bring to a boil. Blend in jelly, lemon juice, salt, mustard and paprika; boil for 5 minutes. Cool. Brush hens with sauce; place in roasting pan. Cover. Bake at 350° for 1 hour and 30 minutes, basting often with remaining sauce.
Stir together ingredients. Pour western dressing over all. Make a few days ahead and stir each day.
Make up and let stand for a while. Roll thin as possible and cut in squares. Use large container for chicken broth. Drop layers of dumpling squares in boiling broth and allow to boil over each layer before adding another layer. Cover and cook 12 minutes. Season with milk and butter, if desired.
Blend all ingredients together. Add salt and pepper to taste. Bake at 350° for 30 minutes. Garnish with parsley.
Salt and pepper chicken pieces and roll in flour. Brown lightly in margarine. Place chicken in baking dish. Add soups to skillet used for browning chicken; heat and stir until smooth. Pour sauce over chicken and bake 1 hour at 400°.
Brown round steak in oil. Add salt, garlic and comino. Mix flour and chili powder in a cup; add mixture to skillet and brown, stirring constantly. Stir in water and peanut butter. Cover and simmer for 30 to 40 minutes, until sauce is gravy consistency. Serve with Arroz and mashed potatoes.
Preheat oven to 350°. Beat eggs thoroughly with sugar, corn syrup, vanilla and melted butter. Add pecans. Pour into unbaked pie shell. Bake for 45 minutes to 1 hour or until knife inserted comes out clean.
Boil the potatoes until soft; do not overcook. Drain, then peel and cut into 1/4-inch slices. Set aside potatoes ina bowl covered with aluminum foil.
Combine first 3 ingredients; set aside. Beat eggs in sugar. Combine oil and orange juice. Add alternately with dry ingredients to egg mixture. Mix until smooth; add vanilla and beat well. Pour 1/2 batter in greased and floured tube pan. Arrange 1/2 apples over batter. Combine cinnamon and sugar. Sprinkle over 1/2 of apples. Top with remaining butter, apples and sugar. Bake at 350° for 1 hour.
Make a brown sauce of fat, flour and stock. Season and add mushrooms. Cook 4 minutes for canned and 5 or 6 minutes for fresh ones.
Put rhubarb in greased 9 x 13 inch pan. Sprinkle with sugar, then the jello. Then put the marshmallows on top of the jello layer. Mix the cake mix as directed of the box. And pour it over the rhubarb, sugar, jello and marshmallow. Bake 350 degrees until the cake is dark.
Beat 1 1/2 cups sugar, eggs and the fruit well. Add reserved juice and mix. Sift in the flour, soda and 1/2 teaspoon salt. Bake in an 8 1/2 x 11-inch pan for 45 minutes at 300°. Bring to a rolling boil the brown sugar, pecans, 1/2 cup sugar, milk, vanilla and oleo. Pour on top of cake and return to oven for 5 to 10 minutes.
Mix all ingredients in large mixing bowl. Pat top with corn oil. Then cover lightly with foil paper and let rise for 10 to 12 hours. Knead a little while in bowl, then divide into 3 or 4 equal parts and knead each part 12 to 15 times on floured board. Put into greased loaf pans. (Spray with Pam or Mazola corn oil spray.) Brush tops with corn oil. Cover with waxed paper and 2 dish towels. Let rise in pans 12 hours. Bake at 350° for 30 to 40 minutes. Remove from pans, brush tops with melted butter or margarine. Cool on racks.
Combine ingredients, except last two. Toss lightly and place in casserole. Sprinkle with cheese and chips. Bake at 450° for 10 minutes. Serves 6.
Heat oven to 375°. Beat egg, shortening, butter, vanilla and 1/2 cake mix (dry) until smooth. Stir in remaining cake mix. Divide dough into 4 equal parts. Roll each part into rectangle 10 x 6-inch on lightly floured cloth-covered board with floured stockinet-covered rolling pin. Cut rectangles 3 x 2 1/2-inch each. Place on ungreased baking sheet. Bake 6 to 8 minutes or until edges look set (centers of cookies will be slightly puffed). Prick surface of cookies lightly with fork. Cool; remove from baking sheet. Cut ice cream into rectangles about 3/4-inch thick. Place ice cream rectangle between 2 cooled cookies. Gently press together to spread ice cream to edges of cookies. Wrap in foil or plastic wrap and freeze at least 24 hours. Makes 16 sandwiches.
Empty the cranberry juice into a punch bowl. Stir in the frozen lemonade until melted. When you are ready to serve, pour in the ginger ale.
Preheat oven to 350°. Lightly grease cookie sheets. Beat butter and shortening until soft and creamy. Gradually add the sugars and beat well. Add egg and vanilla and beat well. Combine flour, soda, and salt; gradually add to butter mixture beating well after each addition. Stir in chips and nuts. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake for 10-12 minutes or until done. Remove to wire racks to cool.
Brown meat in skillet; drain excess fat. Stir in seasonings and tomato sauce. Add green pepper and onion. Cook macaroni twists according to package directions; drain.
Preheat oven to 375 degrees. Mix all ingredients together and roll into small balls. Make a cinnamon and sugar mixture, roll balls into mixture. Place on cookie sheet, bake until slightly brown. Cookie will not look done but they cook after taken out.
Put oven on 350°. Blend sugar and flour and sprinkle about 1/3 of the mixture in bottom of pie shell. Smooth evenly across pie shell. Toss peaches with almond extract. Add peaches to pie shell, keeping slices level rather than heaping. Sprinkle with remaining sugar and flour. Pour the cream slowly over the top of peaches. Use a fork to move peaches around so they are all covered with cream. Bake for 45 minutes. The filling should be firm and lightly browned in spots. Cool before serving.
Layer fish in a lightly buttered 9x9 baking pan. Season with salt and pepper. Layer sour cream over fish, about 1\4-inch thick. Sprinkle with crushed cheese nips. Bake at 350° for about 45 min. until fish flakes.
After making the instant mashed potatoes, remove from heat. Add one egg and mix, then add the cheese (you can add more if you like the pie thicker). Spread in a buttered 9 x 13-inch baking dish and sprinkle with bread crumbs. Bake at 350° for 15 minutes.
Preheat oven to 375°. Cream the first 7 ingredients together. Mix flour, soda and salt together, then add slowly to creamed mixture. Mix well. Add chips and pecan pieces. Drop by teaspoonful on ungreased cookie sheet. Bake for about 8 minutes. Do not let cookies brown.