HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw and drain spinach. Cut butter or margarine into pieces. Beat eggs until frothy. Cut cheese into cubes. Thoroughly combine all ingredients in a mixing bowl. Pour into a baking dish. Bake at 350° for 1 hour.
Lay ham slices out. Spread cream cheese on slices. Lay onion on one edge and start rolling up. Chill rolls about 20 minutes, then slice into pinwheels.
Cook one pkg. spaghetti, broken into quarters. Mix ingredients and pour over spaghetti and toss. Chill and serve.
Spread berries in 11 x 14-inch baking dish. Sprinkle with lemon juice. In large bowl, combine flour, 1 1/2 cups sugar, milk, oleo, 1/2 teaspoon salt and baking powder. Mix well and pour over berries. In small bowl, combine 1 1/2 cups sugar, cornstarch and 1/2 teaspoon salt. Spread over cake mixture. Cover with boiling water. Bake at 350° for 1 hour.
Shred cabbage and carrots. Chop onions and peppers. Chop tomatoes fine. Add 1/2 cup salt and let stand 3 hours. Drain well. Mix remaining ingredients and heat until hot. Add drained vegetables. Bring to boiling point and seal. Very tasty. I also use this in potato salad and tuna salad.
Dip each smelt in flour. Dip in egg. Dip in breadcrumbs. Let dry on a rack for a few minutes. Fry a few at a time in oil. Fry for 2 minutes. Turn and fry for 2 minutes more.
Combine all ingredients and place in large jelly roll pan. Put in refrigerator 2 hours. Cut in squares. Will not stick to fingers.
Preheat oven to 350°. Butter 9 x 5-inch loaf pan. Beat eggs, oil, sugar and vanilla until light and thick. Add applesauce and zucchini. Stir. Sift dry ingredients together. Stir into zucchini mixture until just blended. Fold in nuts and chocolate if desired. Pour in loaf pan. Bake 1 hour and 15 minutes, or until a cake tester comes out clean. Cool slightly. Remove from pans and cool completely on rack.
Dissolve gelatine in 1/4 cup cold water. Mix this with the lemon Jell-O and 1 cup hot water; let cool. Add salt and vinegar; stir. Add cottage cheese, mayonnaise, cucumber, onion and pimientos. Pour into mold and refrigerate.
In a large bowl, stir whipped topping into marshmallow cream. Stir in mint extract and food coloring. Fold in chopped mint wafers. Spoon onto Oreo pie crust. Freeze at least 4 hours.
Cowboy Cake, so called because it contains or requires no ingredients that cannot be carried or preserved in chuck wagon.
Mix jello and water. Beat eggs. Add oil and berries. Blend in box of cake mix and jello. Bake at 350° for 30 minutes.
Stir over medium heat and boil 1 minute. Pour into 2 sets Tupperware Ice Tups and freeze or pour into popsicle trays.
Cook frozen vegetables halfway done. Heat soup (undiluted). Arrange vegetables in 1 1/2-quart casserole. Pour soup over all and add cheese. Bake about 1 hour at 350°.
Soak peas overnight, and then drain water before cooking. Put ham bone in large pot, cover and cook for 1/2 hour. Add whole peas, onion, bay leaf, parsley, and cook slow for about 2 hours. Remove ham bone from pan and set aside to cool, take any small pieces apart to add to soup later. Add split peas, carrots, celery and cook for 1 more hour. Make sure to keep adding hot water to cover peas at all times. Check if peas are cooked and soup has thickened. Add salt and pepper to taste...bonne appetit.
Preheat oven at 350°. Place flour, oregano, salt and pepper in a plastic bag. Twist top and shake to mix. Cut meat into 1-inch cubes. Toss meat in bag with flour to coat.
Cook sausage, drain and set aside. In a mixing bowl, combine all ingredients plus 1 tablespoon sausage grease.
Butter bread and cut into cubes. Place in a 9 x 13-inch pan. Put sausage in pan, top with cheese. Beat remaining ingredients together and pour over sausage mixture. Chill overnight. Bake at 350° for 40 minutes.
Cream margarine and sugar in large bowl. In separate bowl, beat eggs. Add milk. Stir in baking powder; beat thoroughly. Add vanilla. Blend egg mixture into margarine and sugar mixture, then mix well. Add coconut and stir in flour, slowly. Add graham cracker crumbs, a little at a time, making sure you mix well. Stir in cup of nuts. Cut wax paper to fit in bottom of tube pan. Do not grease pan. Pour batter into pan and cut gently with a knife to remove any air bubbles. Preheat oven to 325° and bake for 1 hour and 15 minutes, or until cake leaves sides of pan. Eat and enjoy.
Combine. Spread in a pan. Bake at 400° for 10 to 20 minutes, until slightly brown.
Boil chicken and debone. Mix chicken with all other ingredients except the corn flakes. Pour mixture into buttered casserole dish; top with crushed corn flakes and bake 45 minutes at 350°.
Preheat oven to 325°. Grease a 9 x 13-inch dish. Mix pie filling, pineapple and sugar together. Spread in dish. Sprinkle cake mix over all. Slice oleo over top. Sprinkle pecans on top. Bake 1 hour.
In saucepan, melt butter. Add cocoa. In separate bowl, beat eggs. Add sugar, flour, vanilla and cocoa mixture. Stir until well mixed. Pour mixture into a greased and floured 13 x 9-inch pan. Bake at 325° for approximately 45 minutes to 1 hour. Cool and cut into squares.
Combine flour and Mrs. Dash. Cut each breast half into 3 pieces. Coat evenly with flour mixture. Dip into buttermilk and coat with remaining flour mixture. Place in a baking dish that has been sprayed with a nonstick spray. Drizzle with margarine. Cook at 350° for 50 to 60 minutes. Each serving contains 265 calories.
Cook raisins with water until the water is gone. Cream sugar and shortening. Add eggs. Sift flour, soda and 1/2 teaspoon salt. Alternate adding flour, raisins and vanilla. Make balls the size of walnuts. Roll in granulated sugar. Bake at 350° for 10 to 15 minutes (not too dark). Makes 8 dozen.
Preheat oven to 350°. Saute chopped onion in butter about 3 minutes. Mix with carrots. Pour mixture in greased baking dish. Sprinkle with salt, sugar, water and cover. Bake until tender, about 30 minutes.
Bake in 9 x 13-inch pan for 55 minutes at 350°. Place in pan in exact order listed: cherry pie filling, pineapple, cake mix, butter, coconut and nuts.
Fry bacon until crisp in a Dutch oven. Drain and crumble bacon. Saute onion and garlic over moderately low heat in 2 tablespoons bacon fat until onion is transparent. Add tomatoes and liquid. Add green pepper, red pepper sauce, black pepper, bay leaf, carrots, celery, potatoes and salt. Bring to boiling point, reduce heat and simmer, covered, until potatoes are done. Add shrimp (canned shrimp should be drained and rinsed in cold water). Continue to cook until shrimp are heated through. Cook until just done. Remove bay leaf. Garnish each serving with crumbled bacon (optional). Serve with corn bread.
Season pork chops with salt and pepper; brown in medium size skillet. Drain off excess fat. Add one cup apple juice and water; cover and simmer 30 minutes. Add raisins; place lemon slice on each pork chop. Cover and simmer 15 minutes longer or until pork chops are tender. Remove pork chops from skillet. Mix remaining one half cup of apple juice and dry gravy mix, stirring until smooth; add to pan juices. Bring to a boil, stirring constantly. Serve gravy over pork chops.
Dump undrained pineapple into a greased 9 x 13-inch pan. Spread, then add cherry pie filling. Dump dry cake mix over evenly. Sprinkle on nuts. Melt margarine or butter and spread over top. Bake for 45 minutes at 350°.
Combine all ingredients except water; form into balls. Brown slightly in small amount of butter. Add water; cover. Simmer for 30 minutes. Pour into casserole. Bake at 300° for 1 hour.
Cream butter and sugar. Add eggs. Blend with butter and sugar mixture, then add flour, almond extract and candied fruit. Butter and flour a loaf pan or a Bundt pan. Bake in a preheated oven for about 1 1/2 hours or until done. Cool for 15 minutes and then put on serving dish.
Cook rice according to directions. In medium bowl, combine soup, chicken, cheese (both kinds), green onions, peas and corn; mix well. In 2-quart baking dish, layer in sauce, rice, sauce, rice, then remaining sauce. Sprinkle the 1/2 cup Romano cheese on top. Bake at 350° for 45 minutes or until cheese is bubbly.
Mix flour and pecans. Melt margarine and pour into the flour mixture. Stir until well mixed. Press mixture in the bottom of a large Pyrex baking dish. Bake at 350° until brown. Cool. Blend cream cheese, sugar and Cool Whip to form the second layer and place in dish. Mix instant pudding and 3 cups milk and place in dish for the third layer. Spread large container of Cool Whip over third layer and sprinkle with nuts. Refrigerate until ready to serve.
Cream sugar and shortening thoroughly and add egg. Sift together dry ingredients and add all together with milk.
Preheat oven to 350°. Melt 2 tablespoons margarine in shallow 11 x 14-inch baking dish. Place chicken in pan. Bake, uncovered, for about 30 minutes.
Make a crust from graham crackers in 13 x 9 x 2-inch pan and bake about 10 to 15 minutes. Cool. Soften cream cheese and mix all together, except pie filling. Pour into crust and put cherry pie filling on top.
Grease three 8 x 3 3/4 x 2 1/2-inch loaf pans. Preheat oven to 275°.
Mix first three ingredients with fingers. Wrap each olive in cheese dough - cover completely until sealed. Bake 15 - 20 minutes at 350°. These can be made ahead and frozen by placing on pan separately to freeze and then putting into bag in freezer. Place on cooking sheet frozen and bake.
Beat eggs well. Cream sugar and margarine. Add to eggs and stir. Sift flour, salt and soda; add to creamed mixture. Beat in bananas. Stir in chopped nuts. Bake in loaf pan at 350° for 40 to 45 minutes.
In a large bowl, stir first 5 ingredients until smooth. Add remaining ingredients. Toss to coat well; cover. Chill at least 2 hours to blend flavors. Makes about 5 cups.
Add lemon juice to milk. Add pineapple to nuts; stir real good. Fold in Cool Whip. Put into pie shells. Refrigerate for a short time.
Combine graham cracker crumbs and margarine in bowl; mix well. Cream sugar and cream cheese in small mixer bowl until light and fluffy. Stir in mixture of topping mix and milk. Spread half the cracker crumb mixture in a 9 x 13-inch baking dish. Layer cream cheese mixture, pie filling and remaining cracker crumb mixture in prepared dish. Chill, covered, until serving time. Yield: 15 servings.
Prepare cake mix according to directions. While cake is baking, boil the pineapple and sugar. Puncture cake with fork after baking, pour over pineapple mixture.	Let cake cool. Prepare pudding mix according to directions. Spread on cool cake. Let cake completely cool, then spread on Cool Whip. Sprinkle with coconut and nuts. The longer this cake sets, the better it gets. Let set at least 2 or 3 days. Bake in 9 x 13-inch pan.
Wash beans thoroughly. Place beans in large kettle; cover with water. Soak beans overnight. Drain beans and cover with fresh water. Cook over medium heat 2 hours or until tender. Drain thoroughly. Combine beans, puree, water, bacon and chili powder. Saute onion in butter, margarine or bacon fat for 5 minutes. Add to beans. Simmer beans 30 minutes.
Preheat oven to 350°. Grease and flour 10-inch angel food cake pan. Cream the butter. Add the cream cheese; beat until fluffy. Add sugar; beat 3 minutes. Add lemon juice, vanilla and lemon peel. Add eggs, 2 at a time; beat until combined. Add flour and salt; beat until smooth and creamy. Bake about 1 1/2 hours.
Spread pie filling in 9 x 9-inch pan. Cut butter into dry cake mix to form pea size crumbs. Sprinkle over apple mixture. Bake in preheated 350° oven. Bake approximately 40 minutes. Serve hot with vanilla ice cream.
Cook together raisins and water; drain and cool. Set aside. Cream sugar, oatmeal, flour, margarine, soda and salt. Put 1/2 the batter into a 9 x 13 pan. Press down. Bake at 350° for 7 minutes. Mix eggs, sour cream, sugar, cornstarch and salt. Mix well and cook until thick, stirring. Add raisins and vanilla. Pour over baked crust and sprinkle with remainder of crumbs. Bake at 350° for 30 minutes.
Cook chicken in chicken broth until tender. Cook; chop, discarding bones and broth. Bring to boil the chicken broth and cream of chicken soup. Add Veg-All, dried onion flakes and black pepper and simmer until onions have time to flavor the mix. Melt butter. Stir in milk and flour into the butter to form a batter. Pour the chicken mixture into a 9 x 13 casserole dish. Spoon the batter over the top. Bake at 425° for about 30 minutes.
Mix well. Put in baking dish. Bake at 400° until as dry as you like it.
Beat cream cheese and salad dressing together. Add olive juice and refrigerate until thickens. Stir in olives and nuts. Serve on dark rye bread.
Combine first 4 ingredients. Beat well. Fold in frosting mix. Add pecans. Heat oven to 350°. Pour in greased tube pan. Cook 1 hour. Cool and turn out on cake plate.
Mix eggs, sugar, buttermilk and melted butter. Add flour, mashed bananas, nuts and vanilla. Mix well. Bake at 350° for 30 to 40 minutes. Makes 2 loaves.
Cook squash until tender. Add other ingredients. Add cracker crumbs. Turn into buttered casserole dish. Top with crackers. Dot with butter. Bake 30 minutes in a 400° oven. Sprinkle paprika on top.
In a heavy saucepan over low heat, cook and stir confectioners coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts. Drop by rounded tablespoons onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes. Yield: 10 dozen.
Mix the first 6 ingredients. Mix the next 4 ingredients together. Add to the first mixture, except zucchini. Add zucchini last. Pour into greased 9 x 13-inch cake pan. Put chocolate chips on top. Bake at 325° until done. Test with toothpick; done if toothpick comes out clean.
In top of double boiler, beat together sugar, eggs, yolks, chocolate, coffee powder and vanilla; cook, stirring over simmering water, 10 to 15 minutes, or until thickened. Cool completely. With electric mixer, beat butter until fluffy; gradually beat into it the chocolate mixture. Makes 2 cups.
Using chopping board, chop whitefish into flakes, putting in bowl as you go. Chop onion; add to bowl. Beat egg. Stir into fish mixture. Stir in flour and spices. Gradually add milk, stirring until mixture is light and fluffy. Heat oil at 375° or when a drop of water sizzles. Dip spoon in cold water, then in fish mixture to scoop out cakes. Roll in bread to cover. Fry in hot oil turning once, about 4 minutes on each side, depending on how large they are. Drain on paper towel before serving. Great with a cheese sauce, creamed peas, tartar sauce or a brown butter sauce. Also great as an appetizer served hot or cold (making smaller balls).
Brown onion, celery, beef and pork (if pork is used, eliminate salt). Add to tomato mixture which includes all of the remaining ingredients. Add 3 bay leaves. Remove later. Simmer for 20 to 30 minutes. Makes 6 quarts sauce. Freeze some for later.
Beat sugar, flour, eggs and milk until smooth. Add remaining ingredients and mix well. Pour into well-greased 9-inch pie pan. Bake at 350° until firm.
Mix first four ingredients well. Add dry ingredients. Bake in ungreased cookie sheet (15 x 10 x 1-inch). Bake 25 to 30 minutes at 350°. Ice when cool. Garnish with nuts.
Preheat oven to 350°. Grease muffin pans. Beat butter at medium mixer speed until creamy. Gradually add sugar, beating well. Add egg; beat well. Combine flour, baking powder, soda and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix after each addition. Stir in pineapple, coconut and rum extract. Spoon batter into greased muffin pans, filling about 3/4 full. Sprinkle batter with sugar and bake at 350° for 20 minutes. Makes 1 1/2 dozen.
Preheat oven to 450°. Place all items in a large plastic bag. Shake until evenly coated. Bake in a shallow roasting pan for 40 minutes or until the potatoes are tender and golden brown. Stir occasionally. Garnish, if desired, with chopped parsley. Makes about 8 servings.
Melt chocolate chips and peanut butter in large saucepan over low heat, stirring constantly. Add cereal; stir gently until coated. Place confectioners sugar in large paper bag or plastic bag. Transfer cereal to bag and shake until cereal is coated. Spread in thin layer on several cookie sheets. Let stand until dry. Store in covered container.
Rinse lentils; drain and place in large saucepan. Add the water, onion, celery, carrot, garlic powder, bay leaf, salt, pepper and tomatoes. Cover and simmer 2 hours. Add sliced frankfurters. Heat through, about 5 minutes.
Spray 9x13 inch baking dish. In medium saucepan, melt cheese, add rotel. Layer: tortilla chips, chicken, onion, soup mixture, top with cheese mixture. Bake for 30 minutes at 350 degrees.
Sift together the flour, baking powder, soda, cinnamon and salt. Set aside. Combine the oil and sugar and mix well. Add eggs one at a time and beat well after each addition. Gradually add the dry ingredients. Mix well. Add carrots and mix well. Pour batter into greased and floured cake pans. Bake at 350° for 50 to 60 minutes. Remove from pans and let cool. Ice with Nut Icing.
In skillet, melt butter and add pecans. Saute over low heat until lightly browned. Cool and chop fine. Stir in salt and parsley. Set aside. In a small bowl, beat cream cheese and Cheddar cheese. Add milk, mustard, Worcestershire sauce and pepper sauce to cheeses. Chill until firm for one hour. Roll cheese into log using wax paper. Roll in nut mixture. Wrap airtight and chill overnight. Makes a 7-inch log; serves 4. Serve with fruit, crackers or crudities. A sparkling wine of your choice would be a festive touch.
Cream together margarine, cream cheese and powdered sugar. In a separate bowl, combine pudding mix, Cool Whip and milk; mix until smooth. Add creamed ingredients and beat well. Layer crushed Oreos and pudding mixture in clean 8-inch plastic flowerpot (or several small individual pots); start and end with Oreos. Refrigerate until set. Decorate with artificial flowers or gummi worms if desired. For even more fun, serve with a gardening tool!
Cream sugar and margarine. Add eggs and bananas; mix well. Add dry ingredients. Pour into 2 lightly greased loaf pans. Bake 1 hour.
Dissolve baking soda in persimmon pulp. Cream the sugar and shortening. Add nuts, raisins and spices to flour. Beat egg and add to pulp. Add to dry ingredients. Drop by teaspoon onto greased baking sheet. Bake in a 350° oven for 15 minutes.
Mix pudding as directed on box. Beat in Cool Whip. Cut up bananas and add the pudding mixture with a spoon; stir well. Put a layer of cookies in bowl; pour a layer of mixture over the cookies. Keep layering cookies and mixture. On top, lay cookies flat.
Stir flour and salt together. Pour water and oil into flour mixture and blend lightly with a fork. Form into a ball. Roll out between 2 pieces of wax paper. Refrigerate for a few minutes. Peel off top piece of wax paper. Fit dough paper side up into 8 or 9-inch pie plate. Remove paper. Cut off excess pastry. Flute edges. Bake in a 450° oven for 7 to 10 minutes or until golden brown. May also fill with a filling and then bake.
Mix everything together, except brown sugar. Pour this mixture into a greased 9 x 13-inch pan. Sprinkle brown sugar over batter and bake at 350° for 45 to 50 minutes.
Mix all ingredients together. Pour into 2 cake pans. Bake at 375° for 25 minutes.
Combine chicken, apple, celery and onion in a 1 1/2-quart baking dish. In small bowl, combine remaining ingredients, mixing until well blended.
Cut carrots into 3-inch strips. Place in a large skillet with 1/2 cup water, butter and salt. Cover and until tender-crisp. Stir in cinnamon, honey and lemon juice. Add walnuts and simmer for several minutes, stirring constantly.
Heat oven to 350°. Lightly grease a 9 x 13 pan with shortening and flour.
Creating A Baloney Cracker Sandwich: Use the knife's sharpest blade to peel and slice the onion into 3/8-inch slices. Care needs to be taken to make sure people do not see you if the onion makes your eyes water, because they may think you are soft and emotional.
Mash avocados with onion and seasonings. Add tomato and French dressing and mix until smooth. Serve chilled on shredded lettuce. Serves 6. (I sometimes use this recipe for dip.)
Heat oven to 400°. Bring water and margarine to a boil. Add flour and salt. Stir vigorously over low heat until mixture boils. Remove from heat. Add eggs, one at time, mixing until smooth after each addition. Drop teaspoonfuls of batter onto greased baking sheet. Bake for 30 minutes.
Boil butter, sugar and syrup over medium heat for 5 minutes. Remove from heat and add remaining ingredients. Pour over popped corn in a greased bowl. Mix well. Put in oven at 250° for 1 hour; stir every 15 minutes.
Put all ingredients in mixing bowl; beat at medium speed until well blended. Pour into bottle or jar and refrigerate. Shake well before using on combination salad, plain lettuce or cabbage slaw. This dressing is particularly good on spinach salad.
Wash and pierce potatoes with fork. Place in microwave; cook on High 10 to 12 minutes, turning over and rearranging after 4 minutes or until tender. Remove and cool slightly. Peel potatoes and cut in 1/8-inch slices to make about 4 cups.
Mix flour, melted butter, eggs, sugar, sour cream, baking powder, salt and flavoring; mix well. Pour into a tube pan. Bake at 300° for 1 hour and 45 minutes to 2 hours.
In large mixing bowl, combine cheese, soup (undiluted), sour cream, onion, 1/4 cup butter, salt and pepper. Mix well. Fold in hash browns. Turn mixture into a greased 13 x 9-inch baking dish. Toss together corn flakes and 1 tablespoon melted butter. Sprinkle onto potato mixture. Bake at 350° for 1 hour until potatoes are golden brown or until tender.
Spread crescent rolls. Add teaspoon of pumpkin mix to each crescent roll. Roll crescent roll over like a turnover. Bake according to crescent roll directions. Enjoy with Cool Whip or drizzled icing.
Combine sugar, gelatin and salt in a medium saucepan; add milk and let stand one minute. Cook over low heat, stirring constantly, five minutes or until gelatin and sugar dissolve; let cool. Stir in yogurt and vanilla; chill. Pour mixture into freezer can of a gallon freezer. Serve immediately or let ripen 1 hour. Yields 10 1/2 cups; contains 84 calories per 1/2 cup serving.
Combine graham cracker crumbs, coconut and nuts. Beat egg whites, vanilla and salt until egg whites form stiff peaks. Fold graham cracker mixture with egg white mixture. Spread in well-greased pie plate. Bake at 350° for 30 minutes. Cut in wedges. Serve with ice cream. Yields 6 to 8 servings.
Cream cheese. Add sugar. Cream sugar, cheese and salt together until creaming. Beat until stiff with the Dream Whip. Put beater on low and blend together. Pour into graham cracker crust. Use a No. 2 can Great Value pie filling. You can use cherry. Mix Dream Whip as it tells on the box.
Mix together sugar, oil and salt, water, starter and flour. Put into a large greased bowl, cover lightly and leave all night at room temperature. Punch down and knead a few times. If using 9 x 5 x 3-inch pans, divide dough in half. Knead each part 8 to 10 times. Put into greased pans. Brush tops with melted margarine. Cover and let rise in a warm place until doubled, 1 to 5 hours. Bake at 325° for 30 to 40 minutes, depending on the size of pans used.
Mix cheeses together. Put 1/2 cheese in bottom of an 8 x 8-inch dish. Mix eggs and taco sauce together. Pour mixture over cheese. Put on remainder of cheese. Bake at 350° for 1/2 hour. Serve hot with nacho chips.
Dissolve jello and gelatin in boiling water. After mix is dissolved, add crushed pineapple (with juice) and sliced strawberries (thawed) and well mashed bananas. Pour 1/2 of the mixture in 9 x 12-inch casserole. Refrigerate until firm. Spread sour cream over layer. Spoon on remainder of strawberry mixture and refrigerate.
Preheat oven to 350°. Combine beef, salt and pepper; mix well. Put meat in bottom of slightly greased 1 1/2-quart casserole dish. Put layer of onions and carrots, ending with layer of potatoes. Sprinkle with salt and pepper. Combine soup and water; mix until smooth. Pour evenly over vegetables and meat. Bake 90 minutes.