HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw spinach just enough to make a ball. Squeeze until most all of juice is out. Mix spinach with Ricotta cheese. Add nutmeg and 1 egg (well beaten). Fold in 4 tablespoons of Parmesan cheese and 1/2 cup flour. Add Cheddar cheese and blend well. If mixture seems too dry, add another well beaten egg (I always do). Put mixture in pie shell (unbaked) and sprinkle remaining 4 tablespoons Parmesan cheese on top. Bake in 350° oven for 35 to 45 minutes, until brown on top (45 minutes if 2 eggs are used). Enjoy!
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup; simmer, uncovered, for 10 minutes. Stir in sour cream; heat through. Serve with noodles or rice. Makes 4 to 6 servings.
Use blender. Whip first 6 ingredients in blender. While blending, add flour; whip. Add coconut. Whip 2 minutes longer. Pour into greased 10-inch glass baking pie pan. Bake at 350° for 55 to 60 minutes. Cool completely. Serves 6 to 8.
In a large mixing bowl, cream together butter, Crisco and sugar until light colored and fluffy. Beat in molasses and eggs; set aside. In another large bowl, combine flour, salt, baking soda, ginger, cloves and cinnamon. Blend thoroughly with wire whisk. Gradually mix the flour mixture into creamed ingredients until dough is blended and smooth. Roll dough into 1 1/2-inch balls. Dip tops in granulated sugar; place on greased cookie sheet. Bake at 350° for 11 minutes. Don't overbake. Store in tightly covered container to maintain softness.
Combine all ingredients; bake at 350° for 35 minutes in greased and floured 9 x 13-inch pan.
Combine berries and bananas in a salad bowl. In a small bowl, mix the sugar and orange and lemon juices until sugar dissolves. Pour over fruit and serve. Can substitute fruit as seasonal.
Peel, core and cut apple into 8 wedges. Place one wedge on each triangle of crescent roll, sprinkle with cinnamon sugar, roll up and place in 8 x 10 x 2 inch pyrex dish. Mix together water, margarine and sugar, bring to boil stirring constantly. Pour over top of apple roll-ups. Sprinkle 1 tsp. cinnamon over top and bake at 350° for 25 to 30 minutes. Serve with vanilla ice cream if desired. Serves 6 to 8.
Chop pork and sausage into small pieces; put in a large pot. Add achote oil and fry until brown. Add onions, garlic and parsley. Simmer for 5 minutes. Add tomato sauce, salt and pepper. Simmer for 5 minutes more. Add gondure beans and olives. Simmer for 5 minutes. Add water and bring to a boil. Then simmer for 15 minutes. Wash rice, drain and add to sauce mixture. Cook on low heat until rice is cooked. Stir occasionally. Makes 10 to 15 servings.
Salt and pepper breasts to taste. Wrap a piece of bacon and a slice of smoked chicken around each breast. Mix sour cream and soup; pour over breasts. Bake, uncovered, for 3 hours at 300°. Uncover last 20 minutes to brown. Serve over rice.
Preheat oven to 250F. Blend soy sauce, oil, garlic juice, sugar and 2 Tbsp. of water. Stir until sugar dissolves. Set aside. Cut 3 bagels crosswise in half in semicircle. Lay onto cut edge and cut into 7-8 thin slices. Brush both sides of the slices lightly and evenly with soy mixture, stirring mixture frequently. Place slices in a single layer on a cookie sheet. Bake for 45 minutes. Remove bagel chips to wire rack to cool. Cool completely. Store chips in a sealable container.
Grate cheese and let soften. Mix cheese, margarine, flour, seasonings and water. Work into a smooth dough. Use a piece of dough about the size of a walnut and flatten with fingers. Press dough smoothly around each olive. Bake on a greased baking sheet at 350° for 15 to 20 minutes or until light brown. Freeze before baking, if desired. Yields about 6 dozen.
Place juice and ice cream in blender. Process until smooth. Stir in soda. Makes 2 servings.
Slice bread. Blend cream cheese, mayonnaise and salad mix. Spread mixture on bread. Add sliced cucumbers.
In skillet, brown chops in shortening; drain excess fat. Season chops with salt and pepper. Combine pineapple and juice, green pepper and Heinz 57 sauce. Pour over chops; cover and simmer 50 to 60 minutes or until tender.
Butter bottom and sides of a 9 x 13-inch baking dish. Slice apples and arrange slices in the dish. Add a few dots of margarine over them and sprinkle with cinnamon and sugar mixture. Sift together in a bowl the flour, sugar, baking powder and salt. Mix the eggs with a fork and add to the flour mixture. Put mixture over apples. Drizzle the melted butter over top. Bake at 350° for 30 to 40 minutes.
Cook pasta according to package directions; rinse and drain. Place pasta in large bowl. Cut Roasted Fresh Tomatoes into chunks; add to pasta. Add bell pepper, Mozzarella, onion, salt and black pepper to pasta. Pour salad dressing over top; toss to combine. Garnish with fresh basil leaves, if desired. Makes 4 servings.
Slice top from each potato. Carefully scoop out potato, leaving a 1/4-inch shell. Place potato in mixing bowl. Add remaining ingredients. Beat until smooth. Spoon filling into potato shells, mounding on top.
Mix all ingredients. Bake at 350° until hot and bubbly. Do not overbake; keep vegetables crunchy. (Thaw package of frozen vegetables.)
In a saucepan, bring everything to boil; reduce heat and simmer, stirring occasionally, 15 minutes. Cool to room temperature. Makes 1 quart.
Add dry ingredients to apple mixture. Add oil, vanilla and eggs. Pour into greased pan. Bake 1 hour and 15 minutes at 350°. Apple mixture is first 2 ingredients (apples and sugar). This is also good made with fresh pears.
Layer chilies on the bottom of a casserole dish. Cover with grated Cheddar cheese. Mix the milk, flour, eggs and salt; pour over all. Bake at 350° for 50 minutes to 1 hour or until set. Serves 4.
Cream sugar and shortening; add eggs. Alternately add milk and dry ingredients. Add enough flour to make dough stiff to roll out. Roll out to 1/4 inch and cut with cookie cutter. Bake at 375° until lightly browned (10 minutes).
Boil beets 1/2 hour (if fresh). Slice and cut in shoestrings. Peel and quarter cucumber. Slice and cut onion fine. Whip cream and milk together. Chop up dill finely. Mix all ingredients together. Add water and salt and pepper to taste. Ice cubes may be added, if preferred colder. Serve with hot, boiled potatoes.
Put oil in skillet. Cook onion and green pepper until tender, but not brown. Add corn, salsa and broth. Bring to boil; stir in rice. Remove from heat. Cover and let stand 5 minutes. Add cheese. Fluff with rice.
Brown sausage and drain. Melt margarine in 9 x 13-inch casserole dish. Sprinkle 1/2 sausage over margarine and 1/2 grated cheese. Beat eggs and cream together. Pour over mixture. Top with remaining sausage, then cheese. Bake at 350° for 30 minutes or until set.
Mix potatoes and melted butter. Place in a 9 x 13-inch casserole. Mix sour cream, cheese, soup, salt and pepper. Pour over potatoes. Put corn flakes on top. Pour melted butter over top and bake at 350° for 45 minutes.
Cut thin slice off top of tomatoes; scoop our with melon baller or sharp knife. Finely chop ingredients; mix well. Stuff tomatoes. Chill. May be made ahead but not frozen.
In a 9 x 13-inch dish, mix cracker crumbs and 1 stick margarine; press into a crust.
Cover beans with water and let soak overnight. Drain and cover with water and simmer them long and slowly. Place a few beans in a spoon and blow on them. If the skins burst, they are sufficiently cooked. Drain and add ingredients. Put in crock-pot 6 to 8 hours on high. If in oven, bake at 250°.
Beat milk and pudding 2 minutes. Fold in Cool Whip. Put graham crackers in bottom of pan; cover with 1/2 pudding mixture, then put layer of graham crackers on top of that. Then add other 1/2 of the pudding mixture, ending with graham crackers. Refrigerate 2 hours. Frost with chocolate frosting (make your own or use a chocolate frosting from a can). Refrigerate 24 hours.
Brown ground beef with onion; drain. Cook noodles 6 to 7 minutes as package says; stir flour into ground beef mixture thoroughly. Add water, mushrooms, salt and pepper. Cook, stirring, until mixture is thickened. Reduce heat. Stir in sour cream. Serve sauce over cooked wide noodles. Serves 8.
Heat oven to 350°. In 11 1/2 x 7 1/2 x 1 1/2-inch pan, blend soup and milk, reserving 1/2 cup. Stir together remaining soup mixture, rice, mushrooms with liquid and 1/2 onion soup mix. Arrange breasts on rice mixture. Pour reserved soup mixture over chicken and sprinkle with remaining onion soup mix. Cover. Bake 1 hour. Uncover. Bake 15 minutes longer.
Cream sugar and shortening together, then add the eggs. Then add the rest of the ingredients. Shape into rolls and put in cool place overnight. Slice and bake in moderate oven, 350°.
Stir ingredients together thoroughly. Put into slightly greased casserole dish and bake in 325° oven for about 45 minutes to 1 hour.
Dissolve gelatin in boiling water. Combine softened cream cheese and sugar; mix well with eggbeater. Add cold water and orange juice. Chill until slightly thickened. Fold in whipped cream. Pour into dish. Chill until firm.
Brown hamburger and onion (drain well). Add tomatoes, green pepper, salt, black pepper, chili powder, beef bouillon and oregano to meat; simmer, uncovered, for 30 minutes. Bring salted water to a boil. Add noodles gradually. Boil until tender (drain well).
Dip each breast into lemon juice, then into flour. Saute in butter. Add artichokes and saute until chicken is nearly done. Add wine; simmer over medium heat until volume is reduced to half. Add cream, broth and seasonings. Stir well. Remove breasts and artichokes to heated platter. Simmer sauce again reducing to one half. Pour over chicken and artichokes. Serve with pasta or rice. Yields 4 to 6 servings.
Break washed lettuce into bite size pieces and layer in long dish. Sprinkle pepper, celery, pimento and onion on top of lettuce. Break frozen peas apart and put on top of that. Mix sugar, sour cream and mayonnaise thoroughly. Spread that over peas. Sprinkle the cheeses on next, then top that with bacon bits.
Using 9 x 13-inch cake pan, mix ingredients and bake according to cake mix directions.
Soften cream cheese and blend with mayonnaise. Beat in pineapple juice and add marshmallows and pineapple. Fold in Cool Whip and grapes. Chill overnight. Serves 6.
In a large bowl, with mixer at medium speed, beat together butter and sugar until smooth. Beat in corn syrup and egg yolks until well mixed. Stir in flour until blended. Cover; chill 1 hour or until easy to handle. Shape into 1-inch balls. Dip into slightly beaten egg whites. Roll in nuts. Place 2 inches apart on greased cookie sheets. With thumb, make indentation in center of each cookie. Bake in 325° oven for 20 minutes or until golden brown. Remove from cookie sheet and place on rack. While warm, fill with small amount of jam. May be necessary to press again with thumb before filling. Makes 4 dozen.
Mix all ingredients (except fruit cocktail). Put fruit cocktail in batter last. Pour in greased pans. Sprinkle 1/2 cup light brown sugar over batter and sprinkle with chopped (not ground) pecans. Bake at 350° for 40 minutes. Makes 2 cakes, 1 square Pyrex pan and one small oblong.
Sprinkle flank steak with garlic. Pierce steak with fork. Marinate for 3 to 4 hours. Put under broiler with door open (very important) for 8 to 10 minutes on each side and basting with marinade sauce every 3 to 4 minutes. Slice on diagonal (very important). This is a melt in your mouth entree. We love this and it is inexpensive.
Cut chicken breasts into strips. Beat eggs and lemon juice. Marinate chicken at least 2 hours in egg mixture. Season flour with salt and pepper. Remove strips from egg mixture and place in buttermilk. Remove from buttermilk, flour, and deep fry.
Cook peas and drain; add butter. Combine mint, vinegar and sugar and bring to a boil for 5 minutes. Pour mixture over peas. Stir to coat. Serve.
Cook potatoes in jackets until tender. Peel and medium shred them (4 sided grater). Stir in sour cream and 1 cup shredded cheese. Add remaining ingredients. Turn into buttered 2-quart casserole. Top with remaining cheese; sprinkle with paprika. Cover and refrigerate overnight. Next day, bake, uncovered, at 350° for 30 to 40 minutes. Serves 10 to 12.
Cut watermelon, apples and strawberries in small pieces. Combine fruit and almonds in a bowl to make a fruit salad. Spread yogurt on tortilla shell. Add some fruit salad and roll up shell.
Brown beef and onion. Mix in vegetables, macaroni, garlic salt and mushrooms. Put in baking dish. Top with cheese and bake for 20 minutes at 400°.
Saute onion and celery in oleo. Add broccoli. Cook for 3 minutes. Stir in cheese, soup and milk. Stir until smooth. Place rice in 8-inch square baking dish. Pour cheese mixture over top. Do not stir. Bake, uncovered, at 325° for 30 minutes.
Cut top off brown paper bag (top 3 or 4 inches). I pop the corn right into the bag. In a 4 cup measuring cup (plastic is best) with handle, melt the sugars, butter and syrup on Low in microwave. Stir well, then cook on High 2 1/2 minutes. Stir in the soda until mixture foams some and lightens in color. Stir syrup into popcorn in bag and mix well with a long wooden spoon. Microwave on High 1 1/2 minutes. Stir well and then microwave on High for 1 minute. Cool on wax paper.
Put everything but lettuce and cheese in bowl and pour dressing over. Let stand 1 hour. Mix with lettuce, sprinkle cheese on top and serve immediately.
Spread rolls in 11 x 17-inch pan. Press together to seal. Bake for 7 to 10 minutes at 350°; cool. Blend Miracle Whip, sour cream, cream cheese and Ranch dressing mix. Spread over cooled crust. Combine vegetables and press into dressing. Sprinkle with Cheddar cheese. Refrigerate 3 to 4 hours before serving.
Combine all ingredients in medium bowl. Cut in shortening, using a pastry blender. Add buttermilk and blend well. Turn dough out on a floured surface and knead. Roll dough 1/2-inch thick and cut with biscuit cutter. Bake at 425° until light brown. Cool and freeze. Take out and bake until brown as needed.
Preheat oven to 400°. Mix sugar and cornstarch. Beat in egg yolks. Stir in milk. Cook over double boiler until thickened. Add margarine, coconut and vanilla. Pour into an 8 or 9-inch baked pie shell. Cover with meringue. Sprinkle with coconut.
Mix greens, onions, celery and oranges together in large bowl. In small skillet mix sugar and water. Heat to dissolve sugar; stir in almonds to coat. Toss almonds into salad and serve with red vinaigrette.
Line a greased 9 x 13-inch baking dish with bread. Crumble sausage over bread, add cheese on top of sausage. Mix eggs, milk and seasonings together; pour over ingredients in dish. Cover and refrigerate overnight. Bake at 350° for 30 to 40 minutes, covered the first 15 minutes. Yields 12 to 15 servings.
In a Dutch oven, cook ground chuck and onion until meat is browned and onion is tender; drain. Add remaining ingredients, blending well. Bring to a boil. Reduce heat, cover and simmer 2 hours. Top individual servings with grated cheese, sour cream and chopped green onions. Serve with tortillas or cornbread. Makes about 3 quarts.
Empty sauce into saucepan the catsup, mustard, vinegar, sugar, 1 teaspoon salt, water, 1/4 teaspoon black pepper and paprika. Cover over low heat. Cover and simmer 15 minutes.
Flour chicken pieces and deep fry in hot oil. Remove from oil and drain on paper towels. While chicken is still hot sprinkle with Cajun seasoning. Serve with carrot and celery sticks and ranch dressing.
Add oil, sugar, vanilla and eggs. Beat well. Add zucchini and mix. Stir together salt, soda, cinnamon, baking powder and flour. Add to egg mixture. Beat well. Add nuts. Pour into 2 well greased 9-inch loaf pans. Bake at 350° for 50 to 60 minutes.
Mix jelly and mustard, bring to boil. Stir in wieners and let simmer. Keep adding wieners as long as sauce lasts. Great fix in crock-pot.
Follow directions for macaroni and cheese. When complete, add in salsa. Mix well and serve.
Melt the butter real slow. Add sugar, milk, egg and vanilla. Beat together. When it comes to a boil, remove from heat. Add a cup of crushed crackers and pecans. Set aside.
Mix together pineapple juice, sugar and flour. Add pineapple and cheese. Place in casserole dish. Top with butter and crumbs that have been mixed together. Bake at 350° for 20 minutes.
Prepare 1 quart chopped strawberries with 1 cup sugar. Let the sugar dissolve before putting between layers. Serve with whipped cream.
Beat eggs and sugar. Add milk and vanilla. Blend dry ingredients and add to egg mixture by hand. Blend well. Pour into greased 13 x 15-inch jelly roll pan (can use same size cookie sheet). Bake 15 to 20 minutes at 350°. Spread peanut butter on hot cake right from oven. Let cool completely and then cover with melted chocolate.
Combine all ingredients. Heat to boiling. Simmer 30 minutes. Makes enough sauce for 4 pounds of ribs.
Pour enough very hot water almost boiling plus 1 heaping tablespoonful salt over the first 4 ingredients, cover and let set for 1 hour; drain well. Mix the remaining ingredients while mixture is setting.
Place chicken in casserole dish sprayed with vegetable spray. Bring broth and soup to boil and pour over chicken. A can of drained mixed vegetables or cooked and drained fresh vegetables can be added at this time. Make a batter out of remaining ingredients and spoon over chicken mixture. Bake at 400° for 25 to 30 minutes. This is my Mammaw Oakes' recipe.
Cook slowly until sugar, syrup and water spins about a 7-inch thread. Add peanuts. Cook until smell parched. Remove from heat and add salt and soda. Mix quickly and spread on greased surface.
Measure 6 cups of sifted flour. Combine milk, sugar and shortening in saucepan; scald, but do not boil. Cool to lukewarm. Add yeast cakes and let stand 5 to 10 minutes, then stir until dissolved. Add salt. Gradually beat in the sifted flour. Turn out on floured board and knead gently until smooth. Place dough in greased bowl; cover and let rise in warm place (80° to 85°) until double in size.
Place all ingredients in a 2-quart baking dish (200°), or crock-pot; without soaking. Turn crock-pot on low and cook 10 hours depending on beans. Test for doneness. Serves 8 to 10.
Mix soup, onion, wine, mushrooms with liquid and lemon juice. Pour chicken pieces in baking dish, 13 x 9 x 2-inch. Pour mixture over chicken. Bake at 375° for 1 hour or until tender.
Cream butter and sugar; add 1 egg at a time, then add dry ingredients. Bake at 350° for 30 minutes; let cake cool before taking out of pan.
Combine sugar, eggs, cooking oil, flour, buttermilk, soda and salt. Pour batter into a 9 x 13-inch cake pan. Bake at 300° for 1 hour.
Have oleo at room temperature. Cream together oleo and milk. Add sugar slowly and mix well. Add pecans and coconut and mix well. With hands, roll into balls and put into refrigerator; let cool. Melt Gulfwax in top of double boiler. Add chocolate chips and melt. Using toothpicks, dip balls of candy in chocolate mixture and place on wax paper. Let candy set. Makes about 140 balls.
Mix all of this together and refrigerate. Make several hours or the evening before you need it. The longer you keep it the better.
Spray cookie sheet with Pam. Separate biscuits on a cookie sheet. Flatten them firmly. Spoon on sauce. Add cheese and toppings and bake at 375° for 10 to 12 minutes. Makes a quick snack.
Cook noodles according to package directions. Meanwhile, prepare remainder. Brown meat and drain. In a separate saucepan, melt margarine, then add flour, salt and pepper. Add milk and thicken. Mix noodles, beef and sauce. Top with cheese.
Remove crust from bread and place into the bottom of a greased 9x13-inch pan. Layer cheese and bacon. Mix together milk, eggs and pour over the top.
Rub brisket with unseasoned tenderizing salt. Place in pan fat side up. Stir together liquid smoke, worcestershire sauce, garlic salt, pepper and pour over meat. Cover tightly with foil. Cook in oven 300 degrees for 1 hour; turn down to 200 degrees and cook 8 to 10 hours. Serves 10 to 12 persons.
Cook chicken in hot oil until brown. Remove from skillet. Add onion, green pepper, garlic, chili powder, cinnamon, cumin and 1/8 teaspoon black pepper. Cook until vegetables are tender. Drain excess fat from the skillet.
In medium bowl, combine all ingredients and mix well. Store in tightly covered container. For each serving, place 2 rounded tablespoonfuls of mix in cup; fill with 1 cup of boiling water and stir well. Yields 6 cups mix, 32 (1-cup) servings.
Saut pepper in butter until tender. Blend in flour. Add milk and stock.	Cook until smooth. Add pimiento and soup. Cook spaghetti in broth. Drain. Add sauce and cooked chicken.	Pour into casserole dish and sprinkle with additional cheese. Bake at 250 degrees to 300 degrees for 45 minutes.
Place shortening, sugars, egg, water and vanilla in mixing bowl; beat thoroughly. Sift together flour, salt and soda. Add to shortening mixture, mixing well. Blend in oats. Drop by teaspoons onto greased cookie sheets. Bake in moderate oven (350°) for 12 to 15 minutes. Makes 5 dozen cookies.
Mix well. Pour into a well-greased 9 x 13-inch pan. Bake at 350° for 50 to 55 minutes. Leave in pan.
Cook squash and onion in 1/2 cup boiling water until tender; drain and mash. Combine squash mixture, sour cream, salt, pepper and basil. Pour into greased 2-quart casserole. Combine breadcrumbs, cheese, butter and paprika. Sprinkle over squash mixture. Top with bacon. Bake at 300° for 20 minutes. Makes 6 servings.
Preheat the oven to 325°. Place the potatoes in an 8 or 9-inch baking dish and place the bananas over them. Sprinkle with the brown sugar. Pour the pineapple juice over the mixture and dot with the margarine. Bake for 40 minutes.
Cook chicken in water to cover in saucepan; drain. Chop chicken. Combine with onion and cream cheese in bowl. Mix milk, soup and salsa in small bowl.
Cook the first 6 ingredients until squash is tender and mash. Add the last 4 ingredients and bake at 350° for 45 minutes.
Preheat oven to 350°. Spray eight 6-ounce brioche pans (or jumbo muffin pan cups 3 x 1 1/2 inches) with nonstick cooking spray. Place the prepared brioche pan or muffin pan in a 15 1/2 x 10 1/2-inch jellyroll pan for easier handling.
Mix together beans and pepper, then add sauce made of remainder of ingredients. Cook in crock-pot several hours.
Dissolve Jell-O in 1 cup of water. Add fruit mix. Pour in a bowl and refrigerate.
Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4-inch slices; discard ends. Add onions, garlic and salt. Mix thoroughly; cover with crushed ice or cubes. Let stand 3 hours. Drain thoroughly; remove garlic cloves.
Mix the first 4 ingredients and bring to a hard boil, no more than 3 minutes. Remove from heat and add the peanut butter, vanilla and oatmeal. Drop from spoon onto wax paper.
Mix together and pour into graham cracker pie crust. Refrigerate 30 to 45 minutes before serving.
In medium saucepan stir together gelatin and water. With whisk beat in egg yolks. Cook over low hear stirring constantly, until gelatin is dissolved and mixture begins to thicken (approx. 5-8 minutes). Remove from heat and stir in pie filling. Chill, stirring occasionally until mixture mounds slightly (approx. 1 hour). In large mixing bowl, beat egg whites and cream of tartar at high speed until foamy. Add sugar 1 Tbsp. at a time; beating constantly until sugar is dissolved* and whites form soft peaks. Gently fold in cherry mixture. Pile mixture into pie shell and chill about 3 hours until firm.
In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, 1 1/2 teaspoons pepper and salt. Gradually stir hot water into dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. With spoon, stir in cheese and enough additional flour to make soft dough.
Combine mayonnaise and vinegar. Mix well. Add all other ingredients except chips. Cover and chill. Just before serving, add potato chips. Toss lightly. Serves 6.
Bring water, cinnamon and cloves to a boil. Remove from heat. Add tea bags. Cover; let sit for 30 minutes. Drain. Add sugar, orange juice, lemonade and 4 cups cold water.