HumbleIntelligence/food-ner-1-Million huggingface dataset:
Defrost and squeeze out all the water from the spinach. Puree the water chestnuts. Mix all together and let set for 4 to 6 hours in refrigerator.
Grease casserole dish. Put in can of cream of celery or mushroom soup. Add sweet milk. Stir in uncooked rice. Place on top of the mixture several browned pork chops. Add a few slices of onion and bake at 350° for 1 1/2 hours in a covered casserole dish.
Mix dry ingredients. Add shortening and mix well. Add milk and mix. Divide dough in half and roll out to fit a 9 x 13-inch or an 11 x 15-inch pan. Place dough in bottom and fill with apple slices. Sprinkle with 1/4 cup sugar and cinnamon. Roll other half and cover top of apples. Make slits with knife.
In a bowl, combine cheese, flour and cayenne pepper. Pour melted butter over mixture and blend well with hands. Pinch off walnut-sized pieces of dough and roll in hands to form small balls. Place dough on a cookie sheet and bake at 350° for about 18 minutes (dough will flatten as it bakes). Makes about 40.
Cut bread into cubes. Butter pan. Mix eggs, milk and Tabasco. Put eggs in bottom of pan, then add bread and grated cheese. Repeat, ending with cheese on top. Bake for 45 minutes at 375°. Serving Ideas: For a twist, add sausage.
Dissolve lime in water; soak cucumbers in mixture 24 hours. Drain; cover with clean water and soak another 3 hours. Drain. Place spices in cheesecloth. Mix vinegar, salt and sugar for syrup. Let cucumbers stand in syrup 2 hours. Bring to boil; simmer 35 minutes. Seal hot.
Trim excess fat from meat. In a large Dutch oven, heat cooking oil. Brown meat in the hot oil. Spoon off fat. Add orange peel, orange juice, onions, fines herbes and bay leaf. Bring to boiling. Reduce heat. Simmer, covered, for 1 hour.
Peel and dice eggplant and cook until tender in enough salted water to	cover (about 15 minutes). Drain off water. Stir in diced green pepper and diced onion. Add most of the cracker crumbs and 1 beaten egg. Place in buttered baking dish. Dot with butter and sprinkle on remainder of cracker crumbs. Moisten top with milk. Bake at 350° about 45 minutes or until firm. Very good.
Mix milk and lemon juice slowly. Fold in Cool Whip. Add pineapple and nuts. Use graham cracker crust. Makes 3 eight-inch pies or 2 nine-inch pies.
Mix together the flour, thyme and black pepper. Remove bones and excess fat from chops. Dredge in flour mixture. Spray frying pan and heat until hot. Brown pork and remove to a warm platter. Drain excess fat from pan. Add peppers, scallions and garlic. Stir-fry 2 minutes. Combine beef stock, cornstarch and rosemary. Add to skillet. Bring to a boil. Reduce heat and cook just until thick. Pour over pork.
Wash off beef slices in cold water. Pat dry with paper towel. Put in blender. Blend together with remaining ingredients. Chill and shape. Roll in beef.
Fry meat, onions and peppers until almost done. Add corn, chili powder, tomato sauce and soup. While hot, add cheese and salt. Prepare noodles and mix all together. Place in casserole dish and sprinkle more cheese on top. Bake at 300 degrees for 30 minutes.
Sift together all dry ingredients. Cream shortening and sugar in large bowl; add eggs. Add dry ingredients alternately with bananas. Stir enough to combine; do not beat. Bake in greased loaf pan at 350° for 1 hour.
Preheat oven to 350°. Combine margarine, 1 egg and cake mix. Mix thoroughly and press into a 9 x 13-inch pan; set aside.
In medium saucepan stir sugar, water, salt and cornstarch. Bring to boil over medium heat, stirring constantly. Continue to cook and stir for 1 minute (until thick and glossy). Remove from heat and stir in jello. Let cool to medium temperature. Place half berries in pie shell. Place 1/2 filling over berries. Add remaining berries to pie and cover with remaining filling. Chill for 2 to 3 hours. Serve with whipped cream.
Cook the sausage, drain and crumble up. Put 1/2 of the cheese in the bottom of crust. Mix in a bowl the eggs, milk, salt and pepper. Add remainder of the cheese and add the crumbled up sausage. Pour into the pie crust and bake at 375° for 25 to 30 minutes.
Step 1: Melt butter in large saucepan. Add brown sugar, can of drained crushed pineapple and can of drained chunk pineapple. Warm completely, but do not boil. Set aside.
Preheat oven to 350°. Flour and grease 3 medium loaf pans or 6 mini loaf pans. In a large mixing bowl combine oil and sugar. Mix well on high speed. Add eggs. Mix in pumpkin and water; use hands or low speed. Stir in nuts. Divide mixture evenly. Bake 60 or 70 minutes, until pick comes out clean. Let cool in pans about 10 minutes. Then turn out on racks. Serve warm or freeze for later.
Mix and shape into balls. Mix 1/2 cup catsup and 1/2 cup water together; pour over meatballs. Bake at 325° for 30 minutes and then turn oven temperature to 350°. Bake 30 minutes longer.
Put a pan on the fire with the milk and pinch of salt. Add the rice and cinnamon. Cook while stirring. On a low fire, let the rice-milk simmer for about 45 minutes, regularly stirring the mass. Away from the fire, add the sugar and the saffron. Spread over plates and eat it warm or cold with plenty of brown or candy sugar on top.
Grate cheese; add sausage, Bisquick and finely grated or chopped green chilies. Shape into balls. Place on cookie sheet and bake at 350° for about 15 minutes.
Pound chicken to 1/4 inch thickness. In a shallow bowl, combine bread crumbs and seasonings. Dip chicken in egg, then in the crumb mixture. In a skillet, brown the chicken in oil and butter over medium heat for 3-5 minutes on each side or until juices run clear. Yield: 4 servings.
Heat oven to 375°. Scrub the potatoes and prick them with a fork, then bake until soft, about 45 to 60 minutes. While the potatoes are baking, clean the mushrooms. Remove stems, trim their bases and set aside. Using a melon baller, scoop out the thick part of the mushrooms so you have a shell about 1/4-inch thick. Combine scraped-out bits with the stems and chop coarsely.
Drain peaches, reserving juice. Set peaches aside. Combine cornstarch and spices in a medium saucepan. Stir in peach juice and rind. Add peaches to mixture in saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer 2 minutes. Remove from heat and serve warm.
Mix starch with enough cold water to make a paste. Add boiling water and cook over low heat until glossy. Remove from heat and add soap flakes. When cool, add glycerin. Stir in food coloring. Use on freezer paper.
Mix together. Chill or serve over ice. Refreshing. Good and full of minerals and vitamins.
Mix all together and marinate in refrigerator for at least 24 hours before serving. Keeps well in fridge.
Cream sugar and Crisco. Add eggs, flour, baking powder and salt. Then add milk and coconut flavoring. Beat well. Fold in coconut. Bake in a tube or Bundt pan which has been greased and floured. Bake at 350° for approximately 1 hour.
Chop all vegetables and mix in a large bowl until all are moist (you may need to add 2 or 3 tablespoons water). Put corn meal and flour into a large paper grocery bag. Add vegetables (1/3 at a time) and shake until coated. Fry in hot peanut oil until crisp. (Deep fryer works well.) Drain well. Summer squash is good in this too. Not for the fat conscious, but very good!
Place the yeast in 1/4 cup lukewarm water; stir until well blended. Pour one cup of boiling water over shortening, sugar and salt; mix together. Add one cup cold milk. Add yeast to the milk mixture. Stir in enough flour to make a stiff dough.
Bring mixture to a boil and simmer 15 minutes. Remove spices and serve.
Drain clams. Shape 1 package cream cheese long and flat, 15 x 12-inches. Place on large sheet of waxed paper. Top with drained clams. Shape remaining cream cheese, 12 x 2-inches; place over clams. Tuck in ends. Roll and press to seal seams, using waxed paper to ease rolling. Roll in parsley and nuts. Chill. Spread over bread. Makes 10 to 12 servings.
Make patties out of sausage; cook and drain and break into small pieces. Combine soup, milk, onion, green pepper, pimento, salt and pepper; blend well. Place half potatoes in a greased (2-quart) casserole. Add half the sausage. Cover with half the soup mixture. Repeat layers. Dot with butter. Cover and bake in a 350° oven for about 1 1/4 hours. Remove cover; sprinkle with cheese and bake, uncovered, another 15 minutes or more or until potatoes are tender. Serves 6.
Boil cans of milk for 3 1/2 to 4 hours. Important: Watch water level; do not let all the water evaporate. If water evaporates, cans will explode. Let cans cool in water for about 2 hours. Spoon caramel into graham cracker crust; chill. Top with Cool Whip and chocolate chip drops (or any other topping).
Drain corn and beans. Mix with green pepper, onion and celery in bowl. Add cheese and sour cream; mix well. Season with salt and pepper to taste. Spoon into a 9 x 13-inch baking pan. Toss cracker crumbs with margarine in a bowl. Sprinkle over vegetables. Bake at 350° for 20 to 30 minutes or until bubbly. Yields 6 servings.
Trim excess fat from roast. Coat meat with flour. In Dutch oven, brown meat on both sides in hot shortening. Season with salt and pepper; add onions. Combine water, catsup, sherry, garlic, mustard, marjoram and bay leaf; add to meat. Simmer, covered, for 2 hours or until tender. Remove meat to platter. Discard bay leaf. Skim excess fat from pan juices. Add mushrooms to pan juices. Blend cold water with 2 tablespoons all-purpose flour; stir into juices. Cook and stir until thickened and bubbly. Drizzle a little gravy over roast; pass remaining gravy. Serves 6 to 8.
Wash broccoli and cut into pieces. Cook until tender. Drain and chill. Combine all ingredients. Mix well and chill.
Melt butter in saucepan. Add carrots. Sprinkle with brown sugar and nutmeg. Simmer, covered for 10 minutes. Cook uncovered for 5 minutes. Longer or until carrots are glazed, stirring frequently.
Mix first three ingredients. Add the remaining ingredients and mix well. Let dough rise 2 to 4 hours. Divide dough in half, roll each half in a round circle, about 1/3-inch thick. Butter the dough and cut like pie wedges. Roll from big end to make the point on top. Let rise on greased pans, until light, up to 3 hours. Bake 8 to 10 minutes at 350°. These will be light as a feather.
Combine 3 cups flour, yeast, sugar, salt and baking soda. Heat milk and water to 120° to 130°. Add to dry mixture. Beat well. Stir in additional flour to make stiff batter. Spoon into 2 loaf pans (8 1/2 x 4 1/2 x 2 1/2-inches). (Pans are greased and sprinkled with corn meal.) Sprinkle tops with corn meal. Cover and let rise 45 minutes to 1 hour in warm place. Bake at 400° for 25 minutes. Immediately remove from pans and cool.
Mix first 4 ingredients until crumbly. Mix egg and vinegar together; beat for 1 minute. Add water and mix well. Pour liquid into crumb mixture. Mix well. Divide into balls. Roll crust out on floured surface. Put in pie pan and bake until done.
Melt 2 tablespoons butter in saucepan; stir in flour and salt. Add milk, stirring constantly, until sauce boils and thickens. Add potatoes and heat, stirring, until it boils again. Turn potatoes into a shallow greased casserole. Spread 1 tablespoon melted butter over top. Place on a rack above the middle of the oven and bake at 350° for 45 minutes.
Heat caramels and 1/4 cup of the milk over medium, stirring until smooth; set aside. Mix cake mix, butter, nuts and remaining milk; spread 1/2 of this mixture into an ungreased 13 x 9 x 2-inch pan. Bake only 6 minutes at 350°. Remove from oven; sprinkle on chocolate chips, then pour on caramel and cover with rest of cake mix. (Sometimes it's too thick to pour, so I pat the dough out into little tortilla shapes and put them over the top.) Bake about 15 minutes longer until cake part is slightly dry to the touch. Cool completely, cut and eat!! Serves 2.
Combine water and sugar; stir until sugar is dissolved. Add frozen juice concentrates. Stir until concentrates are well combined. Add pineapple juice and lime juice. Chill thoroughly.
Mix the first 6 ingredients together. Pour into ungreased 9 x 13-inch pan. Sprinkle dry cake mix over batter. Pour melted margarine over mix. Sprinkle pecans on top. Bake at 350° for 1 hour (until knife comes out clean). Keep refrigerated.
Melt first 3 ingredients. Add remaining ingredients. Place in a large grocery sack with 1 pound powdered sugar. Shake well to coat.
Beat egg whites until stiff. Add sugar gradually along with vanilla and salt. Mix in the chocolate chips and nuts. Drop by spoonfuls on a greased cookie tin. Put cookies in preheated oven (375°) and turn the oven off. Leave in overnight.
Saute chopped onion and minced garlic lightly in olive oil. Combine Ricotta cheese, grated Romano or Parmesan, raw spinach (which has been washed carefully, drained and chopped coarsely), sauteed onion and garlic, beaten eggs, salt, pepper and parsley. Mix well.
Top with bacon. Bake for 1 to 2 hours at 350°.
Cream butter and shortening and add sugar. Beat well and add eggs one at a time. Add vanilla and lemon juice and lemon extract. Sift flour, baking powder and salt and add alternately with milk, beating well. Bake in regular tube pan for 1 hour and 15 minutes at 350°. Use regular size tube pan. Don't preheat oven and don't peek!
Heat 7-Up. Pour over gelatin; mix cream cheese with hot water until smooth. Add cheese and remaining ingredients together. Chill.
In saucepan, combine soup, water, salt, onion and pepper. Bring to boil, stirring occasionally. Pour half of mixture into greased 1 1/2-quart casserole. Make 3 layers in casserole, using Minute rice and tuna, peas, onions and soup. Sprinkle with cheese and paprika. Bake at 375° for 30 minutes. Serves 4.
Combine all ingredients except cheese. Mix thoroughly. Pour into 9 x 13-inch cooking dish. Cover with cheese slices and bake at 350° for 30 minutes.
Brown hamburger and sausage with onion and bell pepper. Drain well. Add sauce, chilies and cheese (cubed), stirring until cheese melts. Serve while hot with your favorite chips.
Place chicken in 9 x 13-inch baking dish. Add soup and 1 can of broth from chicken. Saute onion, pepper and celery in oleo; add soup mixture. Cook spaghetti until tender; drain. Add to soup mixture and jalapeno Cheez Whiz and pimientos. Sprinkle with paprika and bake at 350° for 30 minutes. Makes 6 to 8 servings.
Mix first 6 ingredients until well blended. Mix dry ingredients until firm dough is achieved. Refrigerate until cold. Cut into shapes or slice. Bake at 350° until brown or firm, approximately 5 to 7 minutes.
In 1 1/2 quart casserole stir together sugar, syrup. Microwave on high 4 minutes. Stir in peanuts; cook 3-5 minutes until light brown. Add butter and vanilla to syrup, blending well. Cook 1-2 minutes. Peanuts well be brown; add soda and gently stir until light and foamy. Pour on lightly buttered cookie sheet.
Melt first 3 ingredients in a microwave oven on High for 2 minutes. Stir. (Optional: Toast Rice Krispies and Minute Oats in oven at 300° for 10 minutes.) Mix Rice Krispies and Minute Oats into the marshmallow mixture. Spread into 9 x 13-inch pan sprayed with Pam. Sprinkle with sesame seed. Pat mixture evenly, using plastic wrap. Cool. Cut into bars and serve.
Mix well the peanut butter and Karo syrup. Add the Rice Krispies; mix until the Rice Krispies are well coated. Press mixture into a 9 x 13-inch cake pan. Press 1/2 gallon of ice cream on top. Cover with plastic wrap. Freeze.
Mix first 4 ingredients in bowl. Fold in pineapple. Chill until serving time. Spoon into 4 sherbet glasses. Garnish with chopped pecans. Yields 4 servings.
Combine sweet potatoes, 3/4 of brown sugar substitute, milk, egg, melted margarine and vanilla. Stir until well blended. Spoon into shallow baking dish coated with cooking spray.
Combine all ingredients except carrots and cook 5 minutes on medium heat. Pour over carrots and heat.
Stir together meat, salsa, corn, mayonnaise and chili powder. Layer 1/2 meat mixture, 1/2 cheese and 1/2 chips; repeat. Bake at 350° for 20 to 30 minutes. Top with fresh tomatoes. Serves 6 to 8.
Cook noodles. In skillet, melt 1 stick of margarine and cook onions until tender. Cook potatoes and mash (do not add milk). Add 1/2 stick margarine, cheese and half of the onions to potatoes and beat until cheese is melted. Layer potatoes and noodles in 9 x 13-inch pan. Top with remaining onions. Bake at 350° for 30 minutes. Very good.
Trim brown edges of bread. Butter both sides and place in the bottom of a 9 x 13-inch baking dish. Brown sausage, drain and sprinkle over bread. Sprinkle cheese over sausage. Mix eggs and half and half and pour over cheese. Cover and leave in the refrigerator overnight.
Defrost bread according to package directions. Roll out to rectangle or circle. Place filling in middle; roll up jelly roll fashion. Seal the ends. Put sealed end on a greased cookie tray. Bake at 450° for 25 to 30 minutes. Make sure to prick top of dough. Provolone or Mozzarella can also be added to filling.
Combine in a large bowl all ingredients and beat with hand mixer just until blended. Spread mixture in greased 9 x 13-inch baking dish. Bake at 350° for 30 minutes. Cool and cut into 1 1/2-inch squares.
Mix sugar, egg yolks, cornstarch and hot milk and cook over low heat until thick. Cool; add vanilla. Crush 1 box zwieback; add 2 tablespoons sugar and melted margarine. Press mixture firmly in 8-inch pie plate, reserving some crumbs to sprinkle on top. Make topping with 3 egg whites, beaten stiff. Brown in hot oven.
Drain and flake tuna fish. Cook noodles. Combine noodles with tuna, peas, celery and green onions. Blend sour cream, mustard, mayonnaise, vegetable dip and a dash of Tabasco, if desired. Mix all together in a casserole dish and top with bread crumbs, cheese and paprika. Bake at 350° for 30 minutes.
Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix just until blended. Stir in flavorings. Pour batter into a greased and floured 12-cup Bundt cake pan. Bake at 325° for 1 hour and 15 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 to 15 minutes; remove from pan and let cool completely on a wire rack.
Melt butter in 13 x 9 x 2-inch pan in oven. Sift dry ingredients into bowl; add milk. Stir until stiff; roll out on floured board or press out with fingers. Cut in 1/4-inch strips. Dip strips in butter. Place in same pan. Bake in 450° oven for 15 to 20 minutes. Yield: 18 strips.
Drain the hominy, reserve 1/4 cup liquid. Chop half of the French-fried onions. Combine hominy, reserved liquid, chopped onion, green beans, soup, cheese and Worcestershire sauce. Put into 1 1/2-quart casserole and bake, covered, at 375° for 25 to 30	minutes. Uncover and	top with remaining onions. Bake 5 minutes longer. Serves 6 to 8.
Note: Raisins should be put in a bowl and covered with hot water and let stand while mixing cookies.
Mix Jell-O and pudding in saucepan; add water and bring to a full boil. Remove from heat. Chill until thick. Mix in nutmeg and vanilla. Fold in Cool Whip. Pour into mold and set for at least 3 hours.
Cut grapefruits crosswise; scoop out fruit with spoon. Save the juice. With sharp knife and clean hands, carefully remove membranes and lining from grapefruit hulls. Set aside.
Place cooked meat, onion soup mix, water, catsup, mustard, vinegar and beans in a 2-quart baking dish. Mix well. Bake in 400° oven for about 30 minutes or until bean mixture is bubbly hot. Top with bacon. Makes 10 servings.
Cream eggs, sugar, butter, vanilla, cocoa and salt. Add flour; mix well. Add coconut and pecans. Bake in greased pan for 25-30 minutes at 350 degrees. Don't over bake. As soon as you take out of oven spread marshmallow cream over top.
Place first 4 items in saucepan and bring to a boil. Boil 3 minutes. Cool.
Heat oven to 350°. Grease 9-inch spring-form pan. Combine first 4 ingredients. Press onto bottom and sides of pan. Bake 15 minutes. Cool. Beat cream cheese, granulated sugar and vanilla at medium speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Stir in chocolate and cream. Pour into crust. Bake 1 hour or until center is almost set. Cool completely, remove rim. Chill. Spread pie filling over the top. Serve with whipped cream around edges, cherry filling in middle, chocolate peeled and laid on whipped cream.
Drain juice off of pineapple. Heat; add jello and let cool. Whip Dream Whip. Add Dream Whip, cottage cheese and chopped pecans to jello mixture. chill. This looks real pretty in a Tupperware mold. This will serve at least 8 people.
Mix all ingredients, except nutmeg, and pour into a greased and floured 9-inch glass pie plate. Sprinkle with nutmeg and bake 40 minutes at 325°. Forms its own crust.
Combine first 3 ingredients. Cover and cook until tender (5 minutes). Reserve juice of pineapple and rhubarb syrup. Combine both syrups and add water to make 1 3/4 cups. Heat to boiling. Add to gelatin and lemon juice. When cool, fold in rhubarb and pineapple.
Brown sausage and drain. Melt cheese in microwave. Combine sausage and cheese and spread on ryes. Cook at 350° for 10 to 12 minutes.
Place 2 pounds beef stew meat, cut into 1 1/4-inch cubes, in a pan 11 x 7 x 1 1/2-inches. Peel and slice 1 medium onion. Diagonally slice 1 stalk of celery. Pare 6 carrots and cut into chunks. Add vegetables to the baking pan.
Mix flour, sugar and beaten eggs; add remaining ingredients and pour into the pie crust. Bake at 325° for 45 minutes.
Combine sweet potatoes, sugar, eggs, 1 stick margarine, vanilla and milk; pour into a greased casserole. Mix brown sugar, flour, 1/2 stick margarine and nuts. Pour over potatoes. Bake at 350° for 35 minutes.
Cook sausage and drain well. Beat eggs, milk, salt and mustard. Cube bread and place in a sprayed 9 x 13-inch pan. Layer sausage and cheese. Pour milk and egg mixture over top. Refrigerate overnight. Bake at 350° for 45 minutes.
Melt margarine; mix with egg, flour and sugar until creamy. Place apple pie filling in 9 x 13-inch dish or pan and place bread, with ends cut off, on top. Pour mixture over bread and refrigerate overnight or at least 1 to 2 hours.
*Cook in water until soft, about 2 hours. Slice into 1/4-inch strips.
Cream butter, sugar and eggs together. Add milk and grated rind of lemon. Mix in flour, baking powder and salt. Pour into greased loaf pan. Bake at 350° for 55 to 65 minutes. Cool. While warm, drizzle glaze over top.
Drain juice from pickles; rinse with cold water. Bring vinegar and sugar to boil; boil for 5 minutes. Pour hot syrup over dill pickles. Refrigerate overnight before using. Keep refrigerated.
Cream sugar and shortening. Add eggs and milk. Sift flour, salt and baking powder all at once. Put in nuts. Stir all at once. Add vanilla. Let rise for 20 minutes. Bake at 350° for 1 hour.
Stir in egg yolks to sugar, cocoa and cornstarch mixture. Add small amount of milk; stir until smooth, then stir in remaining milk gradually. Bring to boil over low heat. Stir until thick. Remove from fire; blend in oleo and vanilla. Pour into pie shell. Top with meringue or Cool Whip when cool.
The pot I use for iced tea holds 8 quarts. Use any size you want and experiment with number of tea bags.
Layer Nilla Wafers and sliced bananas in deep dish baking bowl, ending with wafers. Set aside. Combine 1/2 cup sugar, flour and salt. Mix in 1 whole egg and 3 egg yolks. Stir in milk. Cook over low heat until thick. Add vanilla. Pour over wafers and bananas. Beat egg whites until stiff; gradually add remaining sugar. Spread over top and brown in a 425° oven.
Peel and coarsely shred carrots. Parboil in salted water until tender, but firm. Drain well and spread in shallow buttered dish. Sprinkle cheese over top. Scatter bacon over top. Bake in moderate oven at 350° until bacon is crisp, about 30 minutes. About 6 servings.
Beat the egg whites stiff. Stir white sugar into egg whites. Crumble in the soda crackers. Fold in baking powder and nuts. Put mixture into pie tin and bake at 325° for 35 minutes. Cool, then add whipping cream or Cool Whip topping. Let stand for several hours or overnight.