HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the potatoes in a saucepan of boiling, lightly salted water and cook for 5 minutes or until just tender. Drain and leave to cool slightly. Place the spinach in a saucepan with just the water from the washing and cook for 4 to 5 minutes or until softened. Drain excess water. Add nutmeg, seasoning and yogurt. Place half the spinach at the base of a shallow, flameproof dish. Top with a layer of potatoes, using half the potato slices. Repeat the layers, making sure spinach is completely covered by potatoes. Season the top layer and brush with oil. Sprinkle with Parmesan cheese and place in a preheated oven at 400° for 10 to 15 minutes to brown. Makes 6 servings. Immediately garnish with fresh herb sprigs.
Mix and spread with spatula to wafer thin thickness. Pour egg white (unbeaten) on mixture. Spread with fingers, pour off excess. Sprinkle cup of pecans over top. Bake at 350°; cut while hot.
Brown beef, sausage and onion; drain. Add salt, pepper and Italian seasonings to taste. Add Velveeta cheese and stir until melted. Spread mixture on rye bread slices. Cool and freeze.
Pour all vegetables into a bowl; add in chopped onion, bell pepper and celery. Mix well. In saucepan, heat sugar, vinegar and oil until hot; pour over vegetables. Place in refrigerator, covered; chill overnight.
Mix together well and bake at 350° for 30 minutes, then turn down to 325° for 30 more minutes.
Saute in oil 2 cups of ham, onion and celery. Add and simmer water, potatoes, bay leaf and salt. When potatoes are soft, remove from heat and let cool slightly while making white sauce.
Preheat oven as directed on muffin mix package. In a small bowl, prepare muffin mix as directed. Spoon 1/2 of batter into prepared muffin cups. Top with 1 tablespoon of preserves. Bake as directed.
Cook and stir over medium heat until thickened. Cool. Blend in 1/4 cup mayonnaise or salad dressing. Add prepared mustard to taste.
Cook ground beef; drain. Add onion and garlic; cook until browned. Stir in tomato sauce, catsup, oregano and sugar. Cover; simmer gently for 10 minutes. Remove from heat and add cream cheese and Parmesan; stir until cream cheese has melted and is well combined. Serve warm with Fritos.
Crush graham crackers and mix with melted butter. Pat in bottom of 9 x 13-inch pan. Mix softened Philadelphia cream cheese with powdered sugar. Beat whipping cream and fold into cream cheese mixture. Fold in pecans. Pour onto graham cracker crust. Thicken thawed strawberries with cornstarch. Cool and pour on top of cream cheese mixture.
Mix Kool-Aid, sugar and water together. Pour into punch bowl. Add ginger ale and pineapple juice. Add ice cubes or sherbet.
Brown hamburger with onion and salt. Cool. Add soup, cheese and garlic salt; mix real good.
Blend ham, olives, pimiento and mustard. Form into a ball. Put on serving dish; chill. Combine cream cheese and milk. Frost ham ball with cheese mixture. Chill. Remove from refrigerator 15 minutes before serving. Trim with parsley.
Combine sugar, cornstarch and salt and gradually add the water while stirring. Cook until thick and clear. Add mashed berries (add a little red food coloring, if desired). About an hour before serving time, arrange whole berries in pie shell. Pour strawberry glaze over top. Chill thoroughly. Before serving, top with sweetened whipped cream and garnish with the whole berries. (Whipped topping may be used instead of whipped cream.)
Brown onion and garlic in fat. Push to side. Sear meat, add tomato paste plus 3 or 4 cans of water (to cover meat). Add salt and pepper. Cook until tender.	After meat is half cooked, add American Beauty spaghetti sauce mix. Cook spaghetti in salted water. Drain spaghetti. Sauce should be fairly thick. Pour sauce over spaghetti and toss.
Brown beef in butter and garlic salt. Remove meat and add onion and green peppers and saute 2 to 3 minutes. Return meat; add tomatoes and bouillon cube. Simmer about 1 hour. Blend cornstarch, water, soy sauce, sugar and salt. Add to mixture and cook, stirring constantly, until thickened. Reduce heat; stir occasionally 3 minutes. Sprinkle Cheddar cheese over cooked noodles and cover with beef mixture.
Melt chocolate pieces and peanut butter in top of double boiler over hot water. Stir in peanuts. Drop by teaspoonfuls into 2-inch foil baking cups or onto foil or waxed paper. Chill and store clusters in refrigerator.
Mix hamburger, bread crumbs, egg and salt. Roll in balls, then brown in skillet. In saucepan or crock-pot, combine other ingredients. Add meatballs and simmer.
Cut steak into large cubes; parboil onions for about 15 minutes and cut into quarters. Rub skewers with oil. Spear cubes of steak, mushrooms and onions alternately on skewers. Brush with melted butter and sprinkle with salt and pepper. Cook over barbecue grill or fire to desired doneness, placing tomatoes on end of skewers for last 5 to 10 minutes of cooking time.
Heat soup and cheese until cheese is dissolved. Mix gelatin in warm water and add to slightly cooled soup mixture. Add remaining ingredients. Pour into well-oiled mold and chill. Unmold. Serve with crackers.
Drain shrimp; soak in ice water for 20 minutes. Drain. Mash with fork. Mix mayonnaise, shrimp and horseradish together. Serve with Bugles or Wheat Thins.
Put brown sugar and butter in iron skillet or nonstick pan. Cook until dark brown. Mix milk, egg yolks, flour and vanilla. Mix in a bowl and then add to brown sugar and cook until thick.
Roll out rolls onto cookie sheet. Bake at 350° for 7 to 10 minutes until lightly brown. Combine cream cheese, dressing mix, mayonnaise and hot sauce and spread over cooked crust. Sprinkle chopped veggies over cream cheese topping in layers; chill covered at least 2 hours before serving. Can be made a day ahead.
Preheat oven to 375°. Place the onions, unpeeled, on a foil-lined shallow pan and bake until tender, about 1 1/2 hours. Warm a heatproof 1-quart shallow serving dish. When onions are tender, remove from oven. Spear the onions with a fork and peel by cutting off both ends of the onion and removing skin. Place the onions in the warmed dish and distribute the butter and yogurt over the tops of the onions. Sprinkle lemon juice, sugar, salt, pepper and parsley over onions and serve. Yield: 4 onions.
Mix all ingredients together. Pour in greased baking dish. Bake 350° for 15-20 mins.
Cook broccoli about 10 minutes and drain. Put in a square glass dish. Cut cheese in chunks and place about in broccoli. Melt margarine and mix with Ritz cracker crumbs. Use these as a topping for broccoli. Bake in a 350° oven for 30 minutes.
Into greased 9 x 13-inch pan, pour filling, pineapple and then cake mix. Next, pour melted butter. Top with nuts. Bake 1 hour at 350°.
Boil ham. Wash and cut up cabbage. Put in a big pot with enough water to cover cabbage a little bit. Add red pepper to taste. Add boiled ham and cook covered for 30 minutes. When Mama made it, it was mmm...good!
Place all ingredients in blender and blend until smooth. Serve right then. May have to add a little more liquid to blender. Makes 1 to 1 1/2 cups.
If possible have pork at room temperature before starting. Mix all spices together. Mix spices with onions and pork. Knead all ingredients into pork thoroughly. Make patties and store in refrigerator overnight. Next morning, heat skillet and cook until done.
In large saucepan, combine and heat chicken, salt, pepper, milk, sour cream, soup and vegetables. Pour into an 8-inch square baking dish. Bake at 350° for 25 to 30 minutes. Serve with biscuits on the side or bake them right on top.
Mix eggs, sugar and Eagle Brand milk together. Heat in the microwave for 5 minutes. Stir well. Heat in the microwave 5 more minutes. Add vanilla. Pour into ice cream freezer then add whole milk to the fill line. Freeze as directed for ice cream freezer.
Mix juice and water; bring to full rolling boil. Simmer for 10 minutes. Add Sure-Jell. Bring to full rolling boil. Add sugar. Stir constantly. Bring to boil; boil for 1 minute.
Mix together potatoes, sour cream, soup, cheese, onions, salt and pepper. Toast 6 pieces of bread. Tear bread into pieces and mix with melted margarine. Put potato mixture in 8 x 12-inch Pyrex glass dish, then top with bread pieces. Spray pan with Pam before adding potatoes. Bake at 350° for 1 hour.
Preheat oven to 350°. Cream butter and sugar. Beat in eggs. Add bananas and dry ingredients and nuts. Pour into greased loaf pan. Bake for 1 hour and 15 minutes.
Cream sugar and margarine. Add egg yolk and beat well. Add flour, spices and baking powder that have been sifted together. Mix gradually into a stiff dough. Spread with floured hand on a greased cookie sheet to about 1/2 inch thickness. Beat egg white till foamy, spread with spoon over top of dough. Press pecans into dough. Bake at 300° until light brown.
Brown beef with onion in large stew pot. Drain off fat, then add bell pepper and spices. Mix well. Over high heat, add remaining ingredients and stir until hot and bubbly. Reduce heat and simmer 20 minutes. Serve hot. May top with grated Cheddar cheese. Serves 15.
Cook pasta according to package directions; drain and rinse with cold water to cool quickly. Drain well.
Combine cream cheese, onion and dry dressing mix. Next mix well and refrigerate until firm. Now roll and shape into a ball. Next roll in your chopped pecans or sunflower seeds. Refrigerate. Serve with any snack cracker.
Put all ingredients into blender and mix. Pour into well-greased 10-inch pie plate and bake at 350° for 45 minutes. This will form its own crust while baking.
Mix together cracker crumbs and Cheddar cheese. Saute together butter, bell pepper and onions. Cook squash until done in a little water until water is cooked out. Add cream of mushroom soup, milk, salt and black pepper; add bell pepper, onions and 1/2 of cheese mixture. Cook 5 minutes. Put in casserole dish and top with remaining cheese mixture. Cover with foil and bake for 20 to 40 minutes at 350°.
Saute onion and pepper in butter. Add mushroom and chicken soups, chicken broth, pimento and chicken. Cook slowly until heated thoroughly. Cook spaghetti until tender. Put in large casserole dish.
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks; add sugar and next 4 ingredients, stirring until smooth. Spoon or pipe into egg whites. Sprinkle with paprika and garnish, if desired.
Mix 1 stick margarine and graham cracker crumbs together and press on bottom of 9 x 13-inch cake pan. Beat eggs, 2 sticks margarine and powdered sugar. Mix together and beat for at least 15 minutes. For top, put sliced bananas and drained pineapple. Over that, put Cool Whip, nuts and cherries.
Mix together the brown sugar, pudding, cinnamon and nuts well. Put 1/2 mixture in bottom of well-greased Bundt pan. Put frozen rolls into greased pan. Sprinkle the rest of the dry mix over the rolls. Add 1/8 cup Karo syrup on top. Slice margarine on top. Place plastic on top and let set overnight. Bake at 350° for 30 to 40 minutes. Invert on pan (bottom up).
Combine the mixed vegetables, diced tomatoes, Italian tomatoes, cabbage, onions, water, corned beef hash and Cavender's seasoning. Bring to a boil and then reduce heat to medium. Cook until cabbage and onions are tender. Add butter and Tabasco. Continue cooking for about 10 minutes. Great served with Southern cornbread.
Cook the first 4 ingredients until thick. Cool. Add food coloring, bananas and pecans.
Thaw dough overnight. Let rise. Divide dough in half and roll out as thin as possible. Spread with filling. Roll up as for jelly roll. Brush with oil. Pinch edges together or use toothpicks to hold together. Bake at 350° for 45 minutes.
In food processor, blend first 7 ingredients. Process until smooth. In bowl, combine with rest of the ingredients. Blend well! Grease a 9-inch spring-form pan and bake at 325° for 45 to 55 minutes. Garnish top with fresh parsley snips and pimento. Serve warm with crackers. Makes 5 1/2 cups.
Melt oleo; blend sugar and cocoa. Add milk and egg. Mix well. Add oleo and stir well. Add vanilla. Pour into pie crust. Bake for 30 minutes at 350°.
Combine hot broth and other dry ingredients. If not moist enough, add a little boiling water. Dot top with margarine. Bake at 400° for 20 minutes.
Remove crusts and butter both sides of bread. Place 6 slices in buttered pan. Add 1/2 of diced ham and 1/2 of cheese. Repeat: bread, ham and cheese. Mix remaining ingredients in blender. Pour over and bake at 325° for 1 hour. Let stand 15 minutes after baking before serving. May be refrigerated overnight before serving.
Heat butter over medium flame. Add meat and brown well. Add onions, celery and mushrooms; brown slightly. Add juice drained from bean sprouts plus enough water to make 1 1/2 cups. Add salt and molasses. Reduce heat to very low until meat is tender. Add bean sprouts. Dissolve cornstarch in 1/3 cup water. Add soy sauce. Stir this into mixture. Cook about 7 minutes until thickened. Serve over rice or chow mein noodles.
Drain pineapple well. Mix with room temperature cream cheese, pepper and onion; add salt.
Mix marinade ingredients well. Pour over flank steak placed in plastic bag. Let stand 4 to 24 hours in the refrigerator, turning often to distribute marinade. When ready to cook, remove from marinade and place over hot coals or broil until done to your liking. Serves 4.
Mix sugar, milk and butter in saucepan. Bring to full boil, stirring constantly. Let boil 4 minutes. Remove from heat. Add peanut butter, coconut, crackers and vanilla. Stir well until mixed good. Pour into buttered pan and chill. Makes 2 1/2 pounds.
Cream together sugar and butter. Mix together ingredients and bake in large loaf tins or 4 small ones at 300° for 1 1/2 hours.
Preheat oven to 350°. Cut steak into serving pieces. Brown steak in oil and transfer to roasting pan. Saute onions and add to remaining ingredients. Simmer 5 minutes. Pour mixture over steak. Cover and bake 2 hours. Add extra water, if needed, to increase sauce if it is too thick after baking 1 hour.
Cook oleo and flour over low heat for 1 minute. Add remaining ingredients and heat. Serve with chips of your choice.
Peel potatoes; cut into wedges or slices. Cook potatoes in a little water for about 10 minutes. They should not get mushy. In a saucepan, combine butter, milk and flour. Whisk together. Bring to a boil. Stir and cook for about 5 minutes. Add salt, pepper, parsley and potatoes. Heat slowly. Season to taste; sprinkle with extra parsley when serving. Good served with grilled chicken, smoked or cooked ham or meat loaf. Yields 4 servings.
Saute pepper, celery, onion and mushrooms in fat. Add ground beef and brown. Pour tomatoes over this. Spread rice over top. Cover. Bring to boil with flame on high, then turn to simmer and cook about 25 minutes or until rice is done.
Mix chopped apples and sugar. Let stand one hour; stir occasionally. Add salt, nutmeg, cinnamon, baking soda and walnuts. Mix. Add eggs and oil; mix. Stir in flour and mix well. Pour into greased and floured Bundt pan. Bake at 350° for 45 to 60 minutes.
Cook frozen vegetables just until tender-crisp. In 9 x 13-inch baking dish, place layer of vegetables. Cover with mushrooms, water chestnuts, onion and 1/2 mushroom soup (thinned with milk). Cover with remaining vegetables, soup and cheese. Heat in a 350° oven until bubbly (about 20 minutes). Serves 8 to 10.
Scald milk; add shortening, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add 1 1/2 cups flour to milk mixture; beat well by hand or with electric mixer at low speed 1 minute. Beat in eggs and yeast. Gradually add enough remaining flour, a little at a time, to make a soft dough that leaves the side of the bowl. Turn onto lightly floured board. Let stand 10 minutes before kneading. This gives the gluten time to work so you do not need to add as much additional flour which will make the rolls tough. Knead until smooth and satiny and no longer sticky, 5 to 8 minutes. Place in lightly greased bowl, invert to grease top. Cover and let rise in warm place until doubled; 1 to 1 1/2 hours. Punch down and turn onto board. Shape into rolls as desired. Cover and let rise until doubled, 30 to 45 minutes. Bake in moderate oven (375°) 12 to 15 minutes, or until golden brown. Makes about 30 rolls, depending on size and shape. Brush with melted butter. If you desire a less rich roll, reduce sugar to 1/4 cup and shortening to 1/3 cup in recipe for Rich, Hot Rolls. (These rolls are often requested at our family dinners by your principal, Mrs. Shirley Lewis.
Cut up bacon in small pieces and brown with hamburger, onion and green pepper. Add all other ingredients. Will probably need about 2 cups of water. Use heavy pot to keep from scorching. Start on medium-high heat, stirring often for 15 or 20 minutes, then on low heat to simmer. Then, hope for the best, or better yet, pray for the best!
Brown ground beef in 10-inch pan. Add onions, green peppers, hot pepper, sugar, Accent and tomatoes and simmer slowly for 35 minutes. Cook macaroni according to directions. Drain and add to meat mixture. Serve with tossed salad.
Beat margarine and sugar. Add eggs and mashed bananas. Gradually add flour and baking soda. Grease and flour a bread pan. Pour mixture into pan and bake for about an hour at 350°.
Mix all ingredients. Bring to a boil, stirring occasionally. Reduce heat; simmer for approximately 1 hour. Serve warm.
Combine in saucepan the tomatoes, onions, brown sugar, butter, bread, salt, pepper and parsley and simmer slowly for 15 minutes. Use the bread for thickening; if more is needed, use it.
Cut quinces in small pieces and cover them with 4 quarts water. Add 2 pounds of sugar and boil 15 minutes or until quinces are soft. Strain through a fine sieve or muslin bag twice. Add 1 quart peach brandy. "Bottle it, close, and it is fit for use."
Sift the flour and salt together; cut shortening into flour. Sprinkle over egg yolks, slightly beaten. Add water. Mix thoroughly with a fork until blended. Roll out and form a bottom crust in a 9-inch pie pan. Fill unbaked crust with egg mixture and bake 1 hour at 350°. May be served chilled or at room temperature.
Mix together in large bowl sugar, eggs, oil and vanilla. Stir with spoon. In another bowl, mix flour, soda, cinnamon, salt and pumpkin spice. Add flour mixture to egg mixture, stirring with a spoon (it will be stiff). Stir in apples and nuts. The batter will barely cover apples. Press into 2 loaf pans or 1 (7 x 11-inch) pan. Bake at 350° for about an hour. Frost, if desired (just as good without frosting).
Cream butter and sugars; add eggs and vanilla. Beat well. Sift flour, salt and baking soda. Add dry ingredients to butter mixture. Stir in dates and nuts. Drop from teaspoon onto ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 6 dozen.
Pour into purchased pie shells. Bake at 250° for 30 to 35 minutes.
Add milk and salt to beaten egg. Beat well after the additions. Add flour. Mix. Cover and let rest 10 minutes. Roll out to desired width of noodles you want. Let set on board 20 minutes to dry, then cut. Treat these noodles as you would any noodles in chicken or beef broth.
Combine black-eyed peas, chicken, celery, red pepper, green onions, cilantro, Italian seasoning, salt and pimento. Add Italian dressing and mustard. Toss well. Cover and chill in refrigerator.
Toss chicken and egg until all pieces are covered. Sprinkle 1/4 c. cornstarch over chicken, toss until all pieces are covered. Brown chicken in skillet with cooking oil. When browned, remove from skillet.
Pound the chicken breasts between 2 sheets of waxed paper until thin. Spread each breast with 1 tablespoon of the chilies. Put a cheese strip on top of the chilies. Roll up each breast and tuck ends under. Secure with a toothpick, if necessary.
Combine the flour and sugar. Heat the butter, cocoa and Coca-Cola. Pour over flour and sugar. Mix thoroughly. Add the buttermilk, beaten eggs, soda, vanilla and marshmallows. Thin batter with marshmallows floating. Bake in flat pan 1-inch deep at 350° for 30 to 35 minutes. Ice while hot.
Mix eggs, sugar, brown sugar, butter and vanilla together; add nuts. Bake in oven at 375° until done.
Mix eggs, sugar, cinnamon and nutmeg. Add applesauce and mix. Add flour and mix by hand with spoon. Drop by spoonfuls in hot oil. Cook until lightly browned. Roll in powdered sugar.
Cook chicken in 3 1/2 cups water; remove chicken from bone. Put 1/2 stick of the butter with other ingredients in a pan with 2 1/2 cups of broth. Cook about 15 to 20 minutes. Put chicken in a 13 x 9-inch pan. Put vegetable mixture over chicken.
Brown hamburger and onion. Add tomatoes, pepper, rice, salt and hot sauce. Bake in 350° oven for 1 hour.
Heat vinegar, oil and sugar until sugar dissolves. Pour over salad ingredients and toss until well coated. Refrigerate at least 3 hours.
Beat the cream cheese, olives, onion and Parmesan until smooth. Chill for 2 to 3 hours, then shape into ball or log. Finely chop the salami. If using a blender to do this, add small amount of water and drain off any excess liquid when chopped. Roll cheese ball in salami to cover outside. Chill until ready to serve. Can be frozen.
Bake crust in 9 x 13-inch pan at 350° for 10 minutes.
Grease a casserole dish. Put in rice first and then everything else. Bake at 350° for 30 minutes or until done.
Cut up vegetables. Mix all ingredients in kettle. Bake 5 hours in a 250° oven without opening the oven door.
Cook potatoes in boiling water until tender; drain. Combine potatoes, sour cream, butter, salt and pepper in a large bowl. Beat on low until light and fluffy. Pile lightly into a buttered 2-quart casserole. Cover and refrigerate overnight. Bake covered at 325° for 1 hour. Toss bread crumbs in 1 tablespoon butter. Sprinkle over potatoes. Continue baking uncovered for 30 minutes more.
Place chicken, macaroni, egg, celery and carrot in a medium bowl. Mix well. Stir in Ranch dressing and mix well. Makes serving for 2.
Spread beans onto bottom and sides of serving dish. Top with green onion, lettuce, olives and salsa. Serve with chips.
Set out 5 slices of bread to get hard and stale. Cut into cubes. Cream the butter. Add the sugar to the butter. Beat the eggs and add to sugar/butter mixture. Stir in bread. Stir in the pineapple. Bake 1 hour at 350°.
In saucepan, combine meatballs, chili sauce and jelly. Heat thoroughly over low heat. Serve warm. Great party food.
Mix Carnation milk, sugar and salt in saucepan. Heat to boiling. Cook 5 minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate, vanilla and nuts. Stir 1 to 2 minutes, or until marshmallows melt. Pour into buttered 9-inch square pan. Decorate before it cools (use your artistic talent and whatever you have, walnut halves, little candy beads, big candy mints). Cut in squares after cooling. Makes about 2 pounds.
Liberally spray slow cooker with nonstick spray. Trim all visible fat from steak. Season steak with salt and pepper. Place flour in bag, add steak, shake, coating well. Cook in slow cooker on high until tender. Add brown gravy mix and water. Continue cooking until gravy thickens. Serve over rice, potatoes or bread.
Sift, then measure flour. Sift again with salt, sugar, soda and nutmeg. Combine well beaten eggs, milk and melted shortening. Turn the wet ingredients into dry ingredients. Beat until smooth. Fold in apples last. Drop into deep fat (375°) by spoonfuls. Serve hot with syrup.
Mix ingredients (except potato chips) together in baking dish. Top with crumbled potato chips. Cook 20 to 30 minutes in a 350° oven.
Mix cooked broccoli florets, soup, mayonnaise, eggs, onion, garlic and cheese together. Add pepper. Add chicken (optional). Pour into buttered casserole dish. Cover and bake at 350° for 30 minutes.
Boil to a syrup (about 5 minutes), 1 cup sugar, water and food coloring. Place apples in greased shallow 8 x 12-inch pan and pour syrup over apples. Sift together flour, baking powder and salt. Cut in shortening and stir in milk. Drop 12 spoonfuls of dough on apples and make a dent in each. Place in dented dough a mixture of sugar, cinnamon and melted butter. Bake 25 to 30 minutes in hot oven at 450°. Serve warm with cream.