HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spinach per label, drain, spread in warm iron pan. Saute scallions in butter for 1-2 minutes. Add chicken breasts, salt and pepper and simmer, covered, in wine and chicken broth for 15 to 20 minutes. Remove and layer on spinach, save liquid (about 1+ cup). Warm slices of Canadian bacon in the liquid and place on chicken. Add mushrooms, garlic to wine/broth mix, simmer 3 minutes. Add soup and bring to boil. Spread over chicken. Sprinkle with grated cheese and breadcrumbs. Bake to melt or better yet, broil until bubbling.
Saute onions, celery, green peppers and onion tops. Add ham and sausage. Cook 5 minutes. Add rest except shrimp. Cover pan and cook. Season shrimp with Creole seasoning, black pepper and garlic powder. Add shrimp and cook 5 minutes more. Serve over cooked rice.
Sift flour and sugar. Mix margarine, cocoa and water in saucepan. Stir and bring to boil. Pour over flour and sugar. Stir well. Add buttermilk, eggs, soda and vanilla. Mix well and pour into greased and floured 15 x 10 1/2-inch pan. Bake at 350° for 20 to 23 minutes.
Brown sausage. Add onion, pepper and parsley. Add cooked rice to sausage mix. Add melted cheese (in milk) to rice. Mix in 2-quart container. Bake at 350° for 30 minutes.
Mix together all ingredients, add seasonings (optional). Pour in a large dish, top with cheese (optional) and bake at 400° for 20 to 30 minutes.
Grease a 9 x 9 x 2-inch pan. Mix all ingredients, except Streusel Topping. Beat vigorously 30 seconds. Spread in pan. Sprinkle with topping. Bake at 400° until toothpick inserted in center comes out clean, 20 to 25 minutes. Serves 8.
Combine cake mix, sugar and pudding mix, stirring with a wire whisk to remove lumps. Add oil, eggs, water and sour cream, stirring until smooth. Stir in vanilla and chocolate chips. Pour into a greased and floured tube or Bundt cake pan. Bake at 350° for 1 hour. Cool in pan. Sprinkle with sugar.
Brown hamburger, onions and green peppers. Add salt and pepper to taste. Drain mixture and mix with tomatoes. Arrange zucchini in a 9 1/2-inch square casserole dish. Alternate layers of zucchini and hamburger mixture, ending with zucchini. Top with cheese. Microwave for 30 to 45 minutes on High.
Drain off a little of liquid from the beans. Mix all ingredients together; put in a large dish. Bake for 1 hour at 350°.
Cut spareribs into serving portions. Brown well in large skillet. Combine rest of ingredients and pour over ribs. Cover and bake at 350° for 2 hours. Spoon the sauce over the ribs 2 or 3 times during the cooking period. Uncover and bake 15 to 20 minutes until sauce coats ribs. Serves 6.
Mix first 5 ingredients together and put into casserole dish. Melt butter and mix with bread crumbs. Sprinkle crumb mixture on top of potato mixture. Bake at 350° for 30 minutes.
Mix pudding and crushed pineapple well. Add pecans and Cool Whip; mix well. Put in refrigerator.
Pressure hen. Discard skin and bones. Save broth. Pressure squirrels, bone and save two cups of broth. Mix all ingredients, except corn, into a large heavy pot. (We use old pressure canners.) Bring to a boil, stirring occasionally. Boil 10 to 15 minutes. Add corn. Stir from bottom of pot constantly for 30 to 45 minutes or until thick. May add water if becomes too thick. Freezes well.
Soak gelatin in cold water. Separate eggs. Beat yolks slightly; add one half of sugar, the pumpkin, milk, salt and spices. Put in double boiler and cook and stir until mixture thickens. Stir in soaked gelatin until it is dissolved. Cool. Whip the egg whites with 1/4 teaspoon salt until stiff, beating in the remainder of the sugar. When pumpkin begins to set, fold in egg white mixture. Fill pie shell. Chill for several hours. Garnish with whipped cream or ice cream.
In a 4-cup measuring cup, put chocolate, coffee and 1/2 cup water. Heat for 5 minutes in a microwave oven. Remove from oven and stir in remaining ingredients. Heat for 8 minutes or until hot. Makes 4 servings.
Mix together cornmeal, flour, oil, milk, eggs and butter. Mix well. If too thick, add some water. Pour into a large greased iron skillet. Bake at 450° for about 30 minutes or until browned. Cool. Mix together chopped chicken, onion, sage, salt, pepper and soup. Add 4 cups of saved chicken broth. Add crumbing cornbread. Pour into a large glass lasagna pan. Cook at 350° for 25 to 30 minutes or until set.
Brown rice in butter, place in a 1 1/2-quart casserole and add remaining ingredients. Bake in covered casserole (buttered) at 350° for 45 minutes. Serves 4.
Brown beef. Add onions and celery. Simmer until tender. Combine with the rest. Bake in greased casserole at 350° for 45 minutes.
Preheat oven to 350°. Have cream cheese and butter at room temperature. In large mixing bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs one at a time; beat 1 minute after each addition. Add dry ingredients 1/3 at a time alternately with milk and vanilla. Beat well after each addition. Pour into a well-greased and floured tube (Bundt) pan. Bake 1 hour. Cool in pan for 10 minutes. Then turn onto wire rack and cool thoroughly before slicing. Sprinkle lightly with confectioners sugar.
Mix vanilla wafer crumbs and milk. Add dates and nuts. Put on wax paper. Wet your hands while putting the mixture together. Roll mixture in a roll; take the roll and cover it with confectioners sugar. Wrap in aluminum foil. Chill 10 to 12 hours.
Mix together broccoli, raisins, onions and bacon. Make dressing by mixing mayonnaise, Sweet 'N Low and vinegar together. Pour over broccoli mixture and chill before serving.
Cream butter and sugar; add flour, salt and vanilla. Fold in nuts. Drop by tsp. onto greased cookie sheet. Bake at 325 degrees for about 30 minutes. Sift powdered sugar over tarts while still hot.
Mix Cool Whip and pudding. Add pineapple (including liquid). Add marshmallows and nuts. Blend well!
Mix all ingredients well until sugar is dissolved. Allow to stand 15 minutes. Marinate meat for 1 to 2 hours. More time gives more flavor.
Preheat oven to 350°. Coat a 9-inch square baking pan with cooking spray. Mix sugar, oil, eggs and vanilla in large bowl until well blended. Stir in flour, cocoa, baking powder and salt. Fold in the walnuts. Pour mixture into prepared pan. Sprinkle chocolate chips and butterscotch flavored chips over mixture in pan. Bake until a toothpick inserted in center of brownies comes out clean, 25 to 30 minutes. Cool completely in pan on wire rack. Cut into 16 squares to serve.
Mix evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat about 12 minutes or until thick. Stir in coconut and pecans. Beat until thick enough to spread. Frost cooled cake immediately. Makes 2 1/2 cups frosting.
Combine the first 4 ingredients together in a bowl. Form meat into patties. Place patties in the refrigerator for about 30 minutes before cooking. Grill outside on outdoor grill or on a Jen-Aire grill inside for best results. Baste patties with barbecue sauce while cooking. Cook about 5 to 7 minutes on each side. Place a slice of fat-free cheese on each patty for the last minute of cooking time. Serve on low-fat buns with lettuce, tomato and any other garnish you desire. If using mayonnaise, be sure and use the Kraft fat-free variety. Yields 8 turkey burgers (6 ounce patties).
Shred lettuce and place in shallow serving dish (9 x 13-inch). Top with green onions, celery and water chestnuts. Open frozen peas, break peas apart and sprinkle over layers. Spread mayonnaise evenly over top and sprinkle with sugar, Parmesan cheese, seasoning salt and garlic powder (mix these 4 ingredients together). Cover and chill overnight. Before serving, sprinkle with 3 hard-cooked eggs and chopped and crumbled bacon. Cut tomatoes in wedges and place over the top.
Mix all ingredients well. Bake at 350° to 400° for about 35 to 45 minutes. Should be golden brown and done inside.
Prepare cake mix as directed. Pour batter in two pans (8-inch round). Bake as directed on cake mix box. Cool 10 minutes. Prick with fork at 1/2-inch intervals.
Heat oven to 350°. Unroll crescent roll dough. Place dough in bottom of ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Press seams closed and push dough 1 inch up sides of baking dish. Arrange sausage evenly on dough. Sprinkle with bell pepper and 1 cup of the cheese. Beat soup and eggs until blended; pour over ingredients in baking dish. Bake uncovered 30 to 35 minutes or until knife inserted in center comes out clean.
In a heavy saucepan, cook and stir onions in oil over moderate heat. When golden, add garlic and ginger. Cook and stir mixture for 1 minute. Add curry powder and cumin and cook 30 seconds. Add the lentils and 1 1/4 cup water. Bring mixture to boil and then simmer, covered, for 5 minutes. Add chicken broth and simmer, covered, for 25 minutes. Stir in the tomatoes and spinach and simmer for 2 minutes. Season the soup with lemon juice, salt and pepper to taste. Makes 3 cups. Serves 2. Can add leftover ham for a more substantial soup.
Preheat oven to 350°. Melt butter in 8 x 12-inch baking dish. Sift together flour, 1 cup of sugar, salt and baking powder and blend with milk. Pour mixture over melted butter. Spread peaches over this and sprinkle with other cup of sugar mixed with cinnamon. Bake 1 hour. Crust will magically appear and cover entire surface of cobbler. Makes 1 cobbler.
Put spices in bottom of jar. Heat vinegar, water and salt together. Pack okra in jars and pour vinegar over okra. Seal jars.
In a small bowl, soften butter and mix with chopped herbs. Can be made ahead and refrigerated. Grill steaks over medium-hot heat on grill for 10 minutes on each side for medium-rare doneness. Serve steaks with herb butter.
In a heavy saucepan, heat chocolate pieces over low heat until melted, stirring constantly. Remove from heat. Stir in sugar and corn syrup. Stir in bourbon until well mixed. Add vanilla wafers and nuts to chocolate mixture and mix well. Let stand about 30 minutes.
Heat oven to 400°. Grease a jelly roll pan. Blend all ingredients together about 20 seconds; then beat vigorously for 1 minute. Pour into a pan. Bake until golden brown, 10 to 12 minutes.
Melt butterscotch morsels and peanut butter. Stir in chow mein noodles. Drop onto wax paper and let cool.
Place 2 tablespoons pineapple, 2 teaspoons cherries and 1 tablespoon banana in each of 6 tall glasses. Make 6 balls of ice cream. Place 1 ball in each glass. Stir to blend with fruit. Fill glass almost to the top with the orange soda. Make 6 more balls of ice cream from remaining pint. Top each soda with ice cream ball and serve immediately. Garnish with whipped cream and a whole cherry, if desired.
Slice eggplant 1/4 inch thick; dip in beaten eggs, then in bread crumbs (2 times). Fry in oil until brown. Drain on paper towels. In a large baking pan (sprayed with Pam) layer the eggplant, then spaghetti sauce and the Mozzarella cheese. Bake for 30 minutes in a 350° oven.
Mix the ingredients in saucepan and add 1 1/2 cups boiling water. Cook over heat until clear and thick. Cover with wax paper until cool.
Mix sugar, cream cheese, milk, lemon juice and Cool Whip. When mixed well, layer in 2 graham cracker pie crusts, starting with bananas and ending layering with mix. Cover with blueberries. Chill and serve.
Line a large, shallow dish with cut sponge cake. Spread with jam or jelly. Cover with cubed fruit. Soak the fruit and cake with a small cup of sherry. Make up the vanilla pudding or custard according to the directions. When cool, pour over the sponge cake-fruit mixture. Allow to cool completely. Pipe the cream in whatever shape you wish or spread in a thin layer over the custard. Finish with halved cherries, angelica or Hundreds and Thousands. Serve cold.
Combine mashed potatoes, relish, mayonnaise, onion and mustard in bowl. Mix well. Spoon into 1-quart casserole. Cut each frankfurter in half lengthwise. Insert frankfurter pieces upright around edge of mashed potatoes. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Put chuck roast in shallow pan. Spread top of roast with A.1. sauce, then pour Lipton soup mix over top of A.1. Pour cream of mushroom soup all over top (very little water in pan). Bake at 350° for 3 1/2 hours, uncovered.
Heat oven to 350°. Cook the meat. Add the taco seasoning mix. Heat refried beans and chili peppers together. Add layers as follows: burrito shells, 1/2 refried beans, 1/2 hamburger meat, 1/2 corn, 1/2 of both cheeses and 1/2 of olives and peppers. Repeat. Cover with foil; heat until the cheese melts.
Mix well the cream cheese, sugar and egg in saucepan. Bring margarine, water and chocolate to a boil. Remove from heat. Use wooden spoon to stir in flour and sugar mixture; add sour cream, soda, salt and eggs. Mix well. Pour into greased and floured jelly roll pan. Spoon cream cheese over batter; cut through with spatula. Sprinkle with chocolate chips. Bake at 350° for 30 minutes.
Wipe duck, inside and out. Sprinkle cavity with salt and pepper. Dust outside with flour, salt and pepper. In deep kettle, slowly brown duck on all sides in shortening. Remove from heat. Stuff cavity loosely with sauerkraut. Put duck back in kettle, cover with any remaining sauerkraut and its juice. Add water, simmer 1 hour or until duck is tender. Check ever so often to be sure there is liquid in bottom of kettle; add water if necessary. Serve on long platter surrounded by kraut. Mashed potatoes are a must with this.
Bring potatoes, bouillon cubes and onion to a boil. Add milk, garlic salt, salt, pepper, margarine and parsley flakes. Reduce heat and let simmer for 15 minutes or until potatoes are tender.
Combine all ingredients in double boiler; mix well. Cook until thick. Stir frequently. Stir before serving.
Boil chicken; remove from bones. Save 2 or 3 cups of broth. In a large kettle, add chicken, broth and all vegetables. Simmer. Add ketchup and Worcestershire sauce.
Chop nuts and fruit, mix lightly with flour. Stir in milk and pack into well-greased or wax paper lined pan about the size of a broiler pan. Bake at 250° for 45 minutes.
Cut chicken into serving pieces. Heat oil in large frying pan. Saute chicken with garlic for about 5 minutes, turning chicken often. Remove garlic. Add salt, pepper, rosemary, anchovies, vinegar and wine. Simmer uncovered until liquid is reduced by one-third. Dissolve tomato paste in bouillon. Pour over chicken. Simmer covered for 20 minutes or until chicken is done.
Heat milk until bubbles form around edge of pan. Add 1/4 cup sugar, salt and 1/2 cup butter. Add unseasoned mashed potatoes. Cool to lukewarm.
Cook yams, cool and peel. Layer yams in a baking dish. Mix brown sugar and flour together and place on top of the yams. Next, add oleo, cream, marshmallows and nuts on top. Bake in 350° oven for 30 to 35 minutes.
Preheat oven to 350°. In medium bowl, beat egg yolks with condensed milk, lemon juice and food coloring. Pour into crust; bake for 30 minutes. Chill. Spread with whipped cream. Refrigerate leftovers.
Add boiling water and sugar to Jell-O. Let dissolve. Add lemonade and chill until just set. Fold in whipped cream. Pour into pie shell and place in refrigerator until time to serve.
Cook macaroni by directions. Saute onions in butter. Add meat and cook until brown. Combine macaroni and all ingredients, except cheese, in a large greased casserole bowl. Sprinkle cheese over top. Bake at 350° for 1 hour.
Drain peaches; reserving juice. Arrange peaches on a greased 9 x 9-inch pan. Spread can of pudding on top of peaches. Mix cake mix, using peach juice instead of water. Spread batter over peaches and pudding. Bake according to cake mix directions.
In large deep skillet, brown steak strips in vegetable oil over medium heat 3 minutes. Add onion and garlic; stir-fry 3 to 4 minutes. Add soy sauce, tomato sauce, stewed tomatoes and sugar. Heat to boiling, stirring often to dissolve sugar. Add green pepper strips and celery and heat through. Mix cornstarch with sherry until smooth. Add to skillet; bring back to a low boil, stirring until sauce is thickened and translucent. Stir in mushrooms. Serve over rice.
Brown ground beef and add seasoned salt and pepper and chopped onion. Drain off fat and set aside. Heat enchilada sauce in saucepan and set aside. Heat about 2 inches of oil in another saucepan and dip tortilla into oil, enough to soften. Drain on paper towel and place on a plate. Fill tortilla with ground beef, onion and cheese; roll up and place in 13 x 9 x 2-inch baking pan. Continue to fill, roll up and place filled tortillas into pan until full. Then pour remaining sauce over all and sprinkle cheese. Top with diced olives and bake in 350° oven for 20 minutes.
Layer broccoli, cheese and 1 can soup. Layer the rest in the same order, except soup. Add eggs, then the last of the soup. Cover with the Ritz crackers and butter. Cook at 350° for 20 minutes.
Mix macaroni, mushrooms and pimiento in a greased casserole. Stir cheese, milk, onion, mustard, salt, Worcestershire sauce and pepper over low heat until cheese melts. Stir into macaroni. Top with cheese and tomato slices. Bake at 350° for 25 minutes or until bubbly hot.
Mix it all together with hands. Roll into 1-inch balls. Place on baking sheet. Preheat oven to 400°. Bake 10-15 minutes or until brown.
Place chicken in a 6 x 10-inch baking dish. Sprinkle with onion flakes. In small bowl, combine soy sauce, honey and garlic powder. Pour evenly over chicken. Cover and bake 20 minutes at 350°. Remove from oven and spread green pepper and mushrooms evenly over chicken. Continue to bake (covered) 20 more minutes.
In a blender, puree the green pepper and onion. Add the cottage cheese (a little at a time). Add the remaining ingredients. Refrigerate overnight.
Cream butter and sugar. Add eggs one at a time, beating well after each. Add flour and milk alternately, beating thoroughly after each addition. Add flavorings and beat well. Bake in a greased and floured 10-inch tube pan for 1 hour and 15 minutes in a preheated 350° oven.
Pick over beans and soak overnight in cold water. Parboil beans until outside of skins can be broken between thumb and forefinger. Place salt pork and onion in bottom of crock-pot. Add beans and other ingredients. Cover with water. Cook in crock-pot for 8 to 10 hours on low or 4 to 5 hours on high.
Combine flour, salt and pepper. Put this mixture on both sides of steak. Preheat electric frypan to 350°. Put oil in skillet and brown steak on both sides. Lower heat to 260° and cook 10 more minutes, turning occasionally. Place steak on platter. Add milk to skillet slowly, stirring constantly. Cook until thickened. Pour over steak and serve.
Toss chicken with salsa. Spread tostada shells with cream cheese product. Top with chicken mixture, lettuce, tomato and cheese. Serve with additional salsa and jalapeno pepper slices, if desired. Makes 8 servings. Preparation Time: 20 minutes.
Mix the first 2 ingredients and pat in pie pan. Bake at 350° for 5 to 8 minutes on top of oven rack.
Cut chicken into 1 1/2-inch chunks. Mix ingredients together, except butter. Dip chicken into melted butter and then into mixture. Coat well. Place in baking dish and bake at 325° for 30 minutes or until brown.
Add all ingredients to cooked onion. Add touch of garlic powder, sweetener and hot sauce (if desired.). Simmer for 15 minutes.
Boil chicken and break into pieces, discarding skin. Add all ingredients into a two-quart saucepan and cook until cheeses are melted. Take tortillas and spread 1/3 cup mixture in tortilla and roll tortilla up. Place filled tortillas in 9 x 13-inch sprayed pan. Sprinkle more cheese, olives and onions on top for garnish. Cover pan with foil and bake in 350° oven for 45 minutes. Serve with Spanish rice and refried beans.
In a large pitcher or punch bowl, combine water, orange juice, pink grapefruit juice, lime juice and half of the orange and lime slices. Chill, covered, until cold or up to 24 hours. Just before serving, pour in 2 bottles of sparkling grape juice or ginger ale. Serve over ice. Garnish with remaining orange and lime slices. Makes 24 (4 oz.) servings.
In a small bowl, use a spoon to stir together the melted margarine and cinnamon. Put the popcorn in a large bowl. Pour the margarine with cinnamon over the popcorn. Stir the popcorn to mix it with the margarine and cinnamon.
Heat oven to 350°. Sift flour, baking soda and salt together. Work butter with a spoon until creamy. Add sugar and cream together until light and fluffy. Add egg and chocolate; blend well. Add vanilla and nuts. Drop by spoonful onto baking sheet. Bake for 20 minutes. Let cool. Frost with buttercream frosting (usually on back of powdered sugar box).
Mix all ingredients together well and let rise. Place in refrigerator. Use as desired. Allow about two hours for rising. Shape into three small balls; place in muffin pans. Bake at 350° for 12 to 15 minutes.
Sift flour with sugar, baking powder and salt into mixing bowl. Combine slightly beaten egg yolks, cooking oil and milk. Add to dry ingredients all at once; beat until smooth. Beat egg whites until soft peaks form when beater is raised; fold into batter. Bake in preheated waffle iron at medium heat until steaming stops and waffle is golden brown, about 5 to 6 minutes.
Mix the cheese, mayonnaise, and salad dressing mix together. Spread the mixture on the bread slices. Broil until puffed and golden brown. About 3 to 4 minutes.
Cook and drain noodles. Brown ground beef and onion. Drain off fat. Add the sauces and optional ingredients to meat and simmer well. In a 9 x 13-inch baking pan, layer twice the noodles, meat sauce, Cheddar cheese, Mozzarella cheese and pepperoni. Bake about 20 minutes or until cheese is melted.
Mix in order, except nuts. Press into well-greased 13 x 9-inch pan. Sprinkle with nuts and press slightly on top of batter. Bake for 15 to 20 minutes at 350°.
Mix all together except bark. Melt bark. Pour over the other mixture; mix well. Spread in a shallow pan. Let cool completely. Break in pieces.
Beat eggs and sugar. Add oil, milk and flour. Add vanilla. Makes 3 layers. Cook at 350° for 30 minutes.
Put dill and garlic in the jar. Mix water, vinegar and salt well; pour over pickles until full in jar. Cover. Set in sun for 2 days. Store in refrigerator.
Preheat oven to 350°. Grease and flour two 9 x 5-inch loaf pans. Combine flour, sugar, spices, salt and soda. Make a well in the center of the mixture and add pumpkin, oil, eggs and water; mix well. Pour into prepared pans and bake 1 hour at 350°.
Brown meat in fat. Add beef consomme, red Burgundy wine, soy sauce, minced garlic and salt. Heat to boiling. Turn down heat and simmer until tender, about 1 1/2 to 2 hours. Combine cornstarch and hot water. Pour into meat mixture and cook until thickened. Serve over noodles or rice.
Combine potatoes, sour cream, water, parsley, soup, salt, pepper and seasonings. Pour into 9 x 13 x 2-inch Pyrex dish. Lay fried pork chops on top of mixture. Cover with foil and bake in preheated 350° oven for 1 hour. Serves 4.
In small bowl, combine ham, cheese, cream cheese, onions and red pepper. Mix well. Shape mixture into a ball. Roll in chopped nuts. Wrap in plastic wrap; chill. Remove from refrigerator to soften before serving. Makes 1 (2-cup) cheese ball.
Cream the margarine. Add the brown sugar and blend well. Stir in the cream. Add the nuts and marshmallows, mixing lightly. Spread on top of a baked 9-inch square chocolate cake (or white or yellow cake), which has not been removed from the pan. Broil slowly about 5-inches below heat for 2 or 3 minutes or until the top is bubbly and lightly browned.
Mix powdered sugar, margarine, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.
Blend cream cheese and margarine. Add chicken, salt, pepper, milk and onions. Separate crescent roll dough into 8 pieces. Put chicken mixture on dough and pinch closed. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes. Can be used as an appetizer if made into 16 pieces, however only cook for 15 to 20 minutes.
Combine all ingredients. Bake in 9 x 13-inch pan for 30 minutes at 350°. Beat together 2 cups confectioners sugar, 1/2 cup butter and 2 tablespoons creme de menthe liquor. Spread on cool cake.