HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. Prepare 2-quart straight sided casserole dish by greasing sides and bottom well with butter, then coating surface with dry grated cheese. Cook the spinach according to package directions. Drain very thoroughly. Add butter to spinach, stirring over heat until butter is melted. Blend in flour and salt. Add milk all at once. Reduce heat and stir constantly until thick and bubbly. Remove from heat. Stir in Parmesan cheese until completely melted. Beat egg yolks until lemon colored. Stir spinach mixture into yolks. Beat whites in a large bowl until stiff peaks form. Fold spinach mixture into whites. Pour into prepared casserole dish. Sprinkle Mozzarella and Fontina or goat cheese mixture on top of mixture and bake 30 to 35 minutes or until set.
Cook butter, eggs, sugar and vinegar until thick, then cool. In food chopper blend cooled mixture, pimentos, green pepper, onion and sweet relish. Mix and then add Velveeta cheese and Philadelphia cream cheese. Blend until mixture is smooth. Makes 20 sandwiches.
Preheat oven to 425°. Whisk together slightly, eggs and whole milk; add melted butter, flour, salt, pepper, blue cheese and chopped fresh thyme. Whisk all together. Chill batter for at least two hours or overnight. Butter small muffin pans. Bake at 425° for 18 to 20 minutes.
Melt Crisco and chocolate together. Add sugar and vanilla; mix well. Add eggs, one at a time. Beat well after each egg. Sift dry ingredients into mixture. Chill overnight. Roll in balls. Roll in powdered sugar. Bake at 350° for 8 to 10 minutes.
Beat eggs. Add other ingredients. Fold in zucchini last. Bake in greased 9 x 13-inch pan at 350° for 55 minutes or until top is golden brown. Cut in tiny squares. Makes excellent hor d'oeuvres.
In a large mixing bowl, combine cake mix with pineapple and juice. Pour all into an ungreased 9x13 in. baking pan. Bake at 350 degrees for 30 minutes or until golden brown.
Defrost and drain peas. Toss together with all ingredients. Refrigerate overnight. Makes approximately 8 servings.
Combine first 4 ingredients, mixing well. In a separate bowl, combine flour, soda, baking powder, salt and cinnamon. Add to egg mixture. Stir in zucchini and nuts. Pour batter into two 9 x 5-inch loaf pans. Bake at 350° for 1 hour or until toothpick inserted in middle of a loaf comes out clean.
Preheat oven to 350°. In a bowl, mix together the cooked spinach, egg, wheat germ, nutmeg, salt and garlic. Spread over the fillets and roll up like a jellyroll. Secure with toothpicks and set, rolled side up, in a buttered baking dish. Top each fillet with a slice of tomato. Brush with oil and bake 20 minutes, or until fish flakes easily. Makes 4 servings.
Melt margarine in a 15 x 10 x 1-inch jelly roll pan. Spread pecans evenly in pan. Bake at 300° for 30 minutes, stirring every 10 minutes. Place candy coating in top of a double boiler; bring water to a boil. Reduce heat to low; cook until candy coating melts. Cool 2 minutes; add pecans and stir until coated. Drop by rounded teaspoons onto waxed paper. Cool completely. Makes 4 dozen.
Cook hamburger, onions, celery, garlic salt and salt. Drain. Add tomato sauce. Cook until vegetables get tender. Make Bisquick by adding milk. Roll out 1/2-inch thick. Put meat mixture in biscuit. Roll up. Rest of meat goes with beans. Put in dish. Put biscuits on top. Bake at 400° for half an hour.
Beat eggs lightly. Blend milk, sugar and tapioca (2 separate bowls for egg and milk mixtures). Stir milk mixture into eggs. Place fruit into 1 crust. Pour in egg mixture; dot with butter. Top with second crust. Make slits in top crust. Bake at 425° for 15 minutes. Lower temperature to 350° and bake 35 to 40 minutes longer.
Beat all together. Bake in an ungreased angel food pan, until cracks appear on top. Bake 1 hour in a preheated 350° oven.
Cut chicken into pieces. Boil until tender. Remove from broth reserving 2 cups. Bring broth back to boil. Add rice, cover and set aside for 5 minutes. Bone and dice chicken. Add Ro-Tel, soups and chicken to rice. Stir well. Add cheese and stir. Pour into 9 x 13-inch pan. Bake at 350° for 20 to 30 minutes.
Put all ingredients into a blender, except coconut, and blend for 3 minutes. Pour in pie crust and bake at 350° until done. Sprinkle coconut on top and let brown.
Sift dry ingredients together. Combine lukewarm milk and salad oil; add. Stir lightly until just blended, about 10 strokes. Turn onto floured surface and knead gently 10 times. Pat out 1/2-inch thick. Cut with a floured biscuit cutter. Place on greased baking sheet. Bake at 400° for 10 to 12 minutes. Makes 12 (2-inch) biscuits.
Preheat oven to 350°. In large mixer bowl, combine peanut butter and butter; beat until smooth. Add sugar, eggs and vanilla; beat until creamy. Blend in flour and salt. Stir in 1 cup Nestle Toll House morsels. Spread into 13 x 9-inch baking pan. Bake 25 to 30 minutes or until edges begin to brown.
Let rhubarb and sugar set overnight. Cook and boil 20 minutes. Remove from heat; add Jell-O. Put in jam jars and seal with lids or with wax.
Pull center from a slice of bread or cut out center with a biscuit cutter. Butter bread generously on both sides. Brown bread "frames" on one side in moderately hot buttered frying pan. Turn over. Drop egg into center. Cook slowly until egg white is set. (Cover pan until white starts to set.) Sprinkle lightly with salt. Lift out with pancake turner.
Stew the hen; cut into bite-sized pieces. Cook spaghetti in broth with tomatoes and garlic on low heat for 45 minutes, stirring occasionally from the bottom. Do not drain. Add mushrooms and chicken. Set aside for 30 minutes. Stir in cheese and cream. Heat thoroughly. Sprinkle with Parmesan cheese.
Boil squash until tender (about 20 minutes) in salted water. Drain. Combine all ingredients except crumbs and pecans. Top with crumbs (mix with 1/2 cup melted margarine) and pecans. Bake in a 400° oven for 20 minutes.
Place chicken in kettle with water. Add onions, garlic, bay leaf, salt and rosemary. Simmer for 30 minutes. Let sauce reduce to 1/3 of original amount. Add sherry. Simmer, covered, for 10 minutes. Serve over rice.
Dip bread in melted butter; then roll in cheese. Bake in a 350° oven until browned and crispy, about 10 minutes. A great way to use crusts leftover from sandwich bread.
In a glass pan, put rice and mix in all 3 cans of soup. Stir. Add 1/4 cup water. Stir again until all is mixed up well. Place cut-up chicken on top of the rice mixture (have chicken salted and peppered). Place in oven for 2 hours at 300°. (The key to this is to cook on low so the rice gets done.) Rice should be tender and chicken brown when done. Delicious!
Mix together. Put 2 heaping teaspoonfuls to a cup. Add hot water.
Mix ingredients together and place in pie plate. Bake in oven at 350° for approximately 20 minutes or until brown. Serve warm with crackers.
Beat eggs and add corn. Mix flour, sugar, salt and pepper. Stir in milk; blend in oleo. Mix with corn mixture; blend well. Pour into greased 1 1/2-quart casserole. Bake at 325° for 1 hour and 20 minutes. Makes 4 servings.
Combine all of the ingredients and mix well. Spoon into a 1 quart casserole. Cover with heavy-duty plastic wrap and vent. Microwave at medium for 6 to 7 minutes, rotating the dish a half turn after 3 minutes. Yield: 2 1/2 cups.
Mix first 4 ingredients together. Chill 2 hours. Roll filling in small balls and wrap dried beef around each log.
Brown hamburger meat. Season to taste. Drain off any grease. Cover hamburger meat with water; simmer 15 minutes. Add cans of Ro-Tel, corn and Ranch Style beans. Heat and serve. Double recipe if you're feeding a group.
Mix the first 3 ingredients; set aside. In another bowl, mix flour, baking soda and baking powder together. Gradually add flour mixture until it is well blended. Add your bananas, nuts and milk; mix well. Your batter will be thick. Use loaf pans. Bake at 350° for about 45 minutes, or until golden brown. Turn out onto a rack to cool.
Dissolve red hots in boiling water (this takes time). Stir until all are dissolved. Add Jell-O to hot candy water and dissolve, then add the applesauce (I use Musselman's). Mix well, then ladle half the mixture into a 6 x 10-inch glass pan and refrigerate until set.
Butter a loaf pan. In a small bowl beat cream cheese and sugar with almond extract until smooth. Stir in nuts, press mixture in loaf pan. Cut into squares.
Preheat oven to 425°. In large bowl, combine filling ingredients. Mix well and turn into shell. Bake for 15 minutes; reduce oven to 350° and continue baking for 35 to 40 minutes. Cool before cutting. Garnish with whipped cream.
Bake cake according to directions in 9 x 13-inch pan at 350° for 20 minutes. Let get very cold. Spread on pineapple.
Melt margarine in 9 x 13-inch casserole dish. Pour half of the stuffing mix over melted margarine. Parboil sliced squash and carrots until soft. Mix vegetables, sour cream and soup. Pour over stuffing mix in dish. Cover with remaining stuffing mix. Bake at 400° for 30 minutes. Can be frozen.
Cream together the sugars, margarine and eggs. Add the next 6 ingredients. Cook raisins until tender. Reserve 5 tablespoons water off raisins. Dissolve baking soda in it. Add these and vanilla to batter. Bake at 350° for 8 to 10 minutes.
Bake quick in a hot oven to 370° to 400° in greased pan. Cut into "fingers" when baked.
Cook rice according to directions on package, omitting the butter. Add butter, Mexicorn and soup. Mix well. Pour into 1 1/2-quart casserole dish. Top with cheese.
Combine all ingredients. Cook and stir over medium heat 2 to 3 minutes or until mixture boils and thickens. Cool. Serve with grilled shrimp, fish or chicken.
Combine all ingredients in blender. Mix thoroughly to a paste and toss with cooked, drained pasta. Serve with Italian bread, if you like.
Beat eggs until fluffy. Add oil, sugar and vanilla. Blend well. Add zucchini. Sift all dry ingredients together. Blend this and nuts into egg mixture. Pour equal portions into two greased 5 x 9-inch loaf pans. Bake at 350° for approximately 1 to 1 1/2 hours, depending on your oven. (Test with toothpick.)
Pat refried beans into 9 x 13-inch pan, ungreased. Mix together cream cheese and sour cream and place on top of the beans. Mix taco seasoning according to directions on package. Mix taco sauce, ground beef, taco seasoning and water. Layer on top of cream cheese and sour cream. Sprinkle chopped green pepper, tomatoes, olives and onions on top of meat and finish with grated Cheddar cheese. Bake at 350° for 30 to 45 minutes. Serve with tortilla chips.
Drop onions with skins left on in boiling water for 15 minutes. Drain onions; remove skins and set aside. Melt butter over medium heat; add flour, stirring with a wire whisk until well blended. Heat half and half separately to just below boiling, then add to butter mixture and stir until smooth and thick. Add 1/2 cup of the cheese, tarragon, salt and pepper. Mix well. Add onions; stir and transfer to buttered ovenproof dish. Put remaining cheese over all and bake at 400° for 10 minutes.
Mix shortening and egg. Put all dry ingredients in sifter and sift into shortening and egg mixture. Add everything else. Drop by spoonfuls on cookie sheet. Bake until light brown. Bake at 350° for 5 to 10 minutes (approximately).
Mix sugar, Karo and margarine in large pan. Bring mixture to a light boil. Add peanut butter and stir until creamy. Pour mixture over cornflakes in large bowl. Amount of cornflakes varies according to mixture. Place Peanut Butter Cornflakes in balls on wax paper. Refrigeration keeps them fresh. Can put in freezer. Great treats!
Cut peeled eggplant into 1-inch cubes and soak in salt water in refrigerator overnight. Drain eggplant and place in pan. Cover with water. Simmer until tender. Soak bread cubes in milk. Saute onions, green pepper and celery in melted butter for about 15 minutes or until tender.
Combine peas, mushrooms, water chestnuts, green beans, Chinese vegetables, celery and onion.
Scald milk; add baking chocolate and stir until melted. Sift together flour and sugar. Add to previous mixture. Also, add eggs. Boil until thick. If lumps develop, strain. Add butter and vanilla. Refrigerate. When chilled, pour into baked pie shell and cover with sweetened whipped cream.
Mix pineapple juice, Hawaiian Punch, and 7-Up together in punch bowl. Scoop vanilla ice cream on top and stir slightly so that punch has a frothy appearance.
1st Day: Take the 1 1/2 cups of starter liquid and place in a gallon jar. Add 2 1/2 cups of sugar and peaches with juice. Stir together with wooden (not metal) spoon. Place the lid on loosely. (I put a thick paper towel over top of jar and use a rubber band.) Stir daily.
Mix cake mix, eggs, oil, jello and milk together; set aside. In a separate bowl, mix strawberries, nuts and coconut together. Add 1/2 strawberry mixture to the cake batter. Bake cake in a 13 x 9-inch pan at 350° for 40 to 45 minutes.
Soak fish in water overnight or boil and pour off water. Boil again to get most of the salt out of the fish. Break up fish; add rest of ingredients and stir. Drop by spoonfuls into boiling cooking oil. Fry to a golden brown.
Mix pineapple and pie filling. Add milk and stir. Add pecans and fold in Cool Whip. Can keep in freezer in covered container, 8 x 10-inch. Cut and serve on lettuce.
Cut each potato lengthwise into 8 wedges; set aside. Mix all dry ingredients in a shallow dish. Dip potato wedges in butter, then coat with crumb mixture. Place on greased cookie sheet. Pour remaining butter around wedges. Bake at 425° for 30 to 40 minutes.
In heavy pot, melt butter and saute onion, garlic and celery. Add salt, pepper, bay leaf and thyme. Gradually add flour until smooth. Cook 3 minutes. Do not let brown. Gradually stir in milk with wire whisk, keeping mixture smooth. Add clams with nectar. Bring to a boil for 1 minute. Add potatoes and bacon, heating until hot. Thin with hot milk if a soupier chowder is preferred. Remove bay leaf and serve piping hot.
Combine broth and gravy. Bring to a boil. Lower heat. Drop in biscuits. Carefully spoon them apart so they don't clump. Boil about 5 minutes.
Crush vanilla wafers and mix with 1 1/2 sticks melted butter. Spread in an oblong cake pan. Cream together powdered sugar, eggs and 1 stick of butter; beat until fluffy and spread over crust. Layer on top of cream mixture in this order: 1 can pineapple, bananas and Cool Whip. Top with crushed pecans and maraschino cherries.
Mix all ingredients and bring to boil. Remove from stove and ladle over cut-up chicken laid out in baking dish. Bake 1 hour at 375°.
Melt chocolate with butter in saucepan over very low heat, stirring constantly until smooth. Remove from heat. Mix flour, salt and baking powder. Beat eggs thoroughly; gradually beat in sugar. Blend in chocolate mixture and vanilla. Add flour mixture, stir well. Stir in nuts. Spread in greased 8-inch square pan. Bake at 350° for 25 minutes (moist chewy brownies). Cool in pan. Cut into squares or bars. Makes about 20.
Generously grease a 10-inch fluted tube pan. Sprinkle about half of the pecans in the bottom of the pan. Set aside. Stir together sugar and cinnamon; set aside.
Combine eggs, sugar, cornstarch, salt, pepper and milk in blender container; blend thoroughly. Gradually add saltines, blending well. Add corn and blend on low setting for 30 seconds or just until mixed. Pour mixture into greased 2-quart casserole. Add butter (in one chunk). Bake, uncovered, at 350° for 1 hour. Serve immediately. Serves 6.
Melt margarine in 8 x 8-inch or 9 x 9-inch pan. Make a layer of each in order listed. Drizzle Eagle Brand milk over this and bake at 350° for about 30 minutes. Let set awhile before cutting. The longer it sets the better.
Crush graham crackers very fine; mix with powdered sugar. Melt margarine; mix peanut butter with it. Add to your crumb mixture; mix well with fingers. Spread in a 13 x 9 x 2-inch pan; pat hard and flat. Pour melted chocolate chips over top; spread evenly. After an hour, cut into 1-inch squares. Should taste like peanut butter cups. Do not refrigerate!
Combine 3/4 cup Blue cheese and remaining ingredients in container of an electric blender; process until smooth. Pour into a bowl and stir in half of remaining Blue cheese. Cover and refrigerate 8 hours. Serve in a hollow cabbage head on pepper cup. Sprinkle with remaining Blue cheese. Yields 2 cups.
Place apples in greased 8x8 pan. Sift flour and salt together. Add egg, sugar and spice together. Blend with pastry blender until crumbly like pie dough. Spread on top of apples. Drizzle with melted butter, and sprinkle with pecans. Bake at 375° for 45 minutes or until done.
Mix the sour cream with the soup. Pour mixture over the chicken. Top with the crushed crackers. Pour the melted margarine over the crackers. Sprinkle with the poppy seed. Bake in a 325° oven until bubbles through.
Preheat oven to 350°. Have butter and lemon juice at room temperature. Grease and flour 10-inch tube pan. Mix sugar and butter together until smooth. Mix baking powder and flour together. Beat in the eggs, one at a time, into butter-sugar mixture. Sift a little of the flour mixture over the butter-sugar-egg mixture and stir it in. Continue doing this until flour mixture is used, beating well after each addition. Add lemon juice last and mix together. Bake at 350° for 45 to 50 minutes.
Grease and flour 3 (9-inch) round cake pans or 1 tube or Bundt pan. Combine first 5 ingredients in large bowl and stir by hand until thoroughly blended. Add eggs and oil. Stir until moist. Add all other ingredients. Spoon into pans and bake at 350° for 25 to 30 minutes for 3 cake pans. Bake at 300° for 1 1/2 hours for tube or Bundt pan.
Preheat oven to 350°. Grease and flour three 9-inch round or square cake pans. Cream butter and shortening until fluffy. Add sugar gradually, beating constantly. Add eggs, one at a time, beating well after each addition. Add vanilla.
Coat chicken with flour, salt and pepper. Place in roaster. Dot with butter, then pour milk over it. Bake until tender. Makes delicious gravy.
Oil the bottom of the cookware. Add the onions and place the leaves of the lettuce on top. Add peas, beans, carrots, potatoes, zucchini and the herbs. Add water, if necessary, cover tightly and cook on low heat for 25 minutes. Season to taste.
Go to the store and buy a package of beef jerky. Go home and get your dog. Sit under a shade tree. Share the beef jerky with your dog.
Mix sugar and eggs together. Add pumpkin. Then add all dry ingredients, then water, stirring just until mixed. Pour batter into two greased and floured 9 x 5-inch loaf pans (or I use 5 of the 5 1/2 x 3-inch loaf pans). These make nice gifts. Bake at 350° for approximately 1 hour. For the large pans, less time for small ones. I check with a toothpick.
Mix flour, salt and baking powder in a bowl. Add shortening; mix well. Add half of the water and knead. Add rest of water; knead well. Let dough stand, covered, for 30 minutes. Preheat grill to medium heat. Make 25 to 30 golf ball size balls from dough. Roll out into tortillas. Cook on grill about a minute on each side, until tortilla fluffs on the third turn. Makes 25 to 30 tortillas.
Crush cookies in plastic bag, set aside. Pour milk in large bowl. Add pudding mix, blend well. Stir in Cool Whip and half of crushed cookies and 1/2 of gummies. In clay pot, cover inside with plastic wrap. Put 1/2 of crushed cookies in bottom of pot. Add pudding mixture. Top with remaining cookies. Decorate with gummies.
Wash and cut ends off crab apples. Cover with water and boil until tender. Pour juice through strainer into other container to make clear jelly.
In a mixing bowl, blend together the cream cheese and confectioners' sugar for about 5 minutes. The longer you blend, the creamier the pie. Add the peanut butter and milk to the mixture and blend again. Fold in the whipped cream and pour the pie filling into the graham cracker crust.
Soften cheeses in microwave. Mix in other ingredients and chill about 24 hours before serving.
Mix together cake mix, butter and milk and spread half of batter in greased and floured 9 x 13-inch pan. Bake 5 minutes at 350°. Melt together caramels and milk. Layer over cake in pan, the melted caramels, the bag of chocolate chips and pecans. Drop remaining batter on top by teaspoon. Bake 20 minutes at 350°. Do not overbake.
Mix and bake cake according to package directions. Mix cream cheese and sugar well; add Cool Whip. Mix well and add lemon juice. Put around side and top edge of cake. Fill top of cake and hole with blueberry pie filling.
Mix in order given. Beat egg whites until stand in peaks. Fold in with Rice Krispies. Drop by teaspoon on cookie sheet. Bake at 350°. Watch closely. Remove from pan while hot.
Cream butter and sugar. Add egg, cream, nuts, pineapple and salt. I save the nuts back to sprinkle on each layer. In casserole or mold, start with vanilla wafers; spread layer of goop, then nuts. Keep making layers. Top with Dream Whip, ground nuts and cherries. Add 2 teaspoons sugar to Dream Whip. Make this a day ahead. Keeps well.
Put in food processor and blend until creamy. Pour into greased salad ring mold. Refrigerate overnight. Unmold onto dish. Fill center with strawberry preserves. Serve with crackers.
Add rice to a large saucepan of salted water; boil for 15 minutes and drain. In a small saucepan, bring 1/3 cup of water to a boil. Add the rice and cook, covered, for 15 minutes more or until it's tender and liquid is absorbed. Keep the rice covered until ready to use.
Dissolve sugar, yeast and salt in water. Add flour and mix, then knead good. Let rise at least 1 hour. Store leftovers in icebox and is better the next day. Bake at 450°. Makes 4 crusts.
Grease and flour a 9 x 13-inch cake pan. Mix all ingredients together and cook at 325° until cake springs back with touch of hand.
Fry out hamburger meat in a deep pot and drain off fat. Add the Veg-All, tomatoes, peeled and diced potatoes and the water. Let cook for about 3 hours.
Preheat oven to 350°. Mix coconut and pecans and pour in the bottom of 9 x 13-inch cake pan. Mix cake mix by directions on package and pour over coconut and pecans. Blend cream cheese, margarine and confectioners sugar. Pour over cake mix. Bake 40 minutes.
Cook turkey breast overnight on high in crock-pot. Cool, remove from bone and cube, approximately 1/4 to 1/8-inch size. Add and mix the 4 other ingredients. Keep refrigerated until serving.
Combine all ingredients except venison steak in a large bowl. Tenderize venison steak and place on foil in a shallow baking dish. Pour mixture over steak and seal foil. Bake for 2 hours in a preheated 350° oven.
Mix cream cheese with onion soup. Cut crusts off bread and flatten with rolling pin, then keep moist under a damp towel. Spread bread slice with cream cheese mixture. Place asparagus spear at one end and roll up. Cut into three pieces and place, seam side down, on cookie sheet. Melt butter and add onion powder, parsley and paprika. Brush this mixture over tops of rolls. Bake at 400° for 10 to 15 minutes, until slightly brown.
Combine sugar and water in a large Dutch oven. Bring mixture to a boil, stirring occasionally, until sugar dissolves. Cook at a rolling boil 5 minutes. Add pears and simmer 1 to 1 1/2 hours or until pears are transparent.
Bake pork until done. Chop apples and onions and saute in oil until tender. Stir in flour, salt, ginger and curry powder. Add milk slowly, stirring constantly. Cook until thickened and pour over pork. Serve over brown rice.
In a heavy saucepan, combine sugar, butter, corn syrup and salt. Heat to boiling. Boil 5 minutes, stirring occasionally. Add soda and vanilla; mix thoroughly. Pour over popped corn in large bowl. Place on 2 jelly roll pans (15 x 10 x 1-inch) or 1 large roasting pan. Bake at 200° for an hour, stirring every 15 minutes. When cool, place in covered container.
In a large saucepan, bring the first 4 ingredients to the boil. Reduce heat and simmer for 10 minutes. Add peaches; simmer for 6 to 8 minutes or until heated through. Place into a shallow baking dish. Cover and chill for 8 hours. Drain. Discard cloves. Spoon into serving dishes. Garnish with a dollop of sour cream and a sprinkle of brown sugar. Makes 6 servings.