HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place packages of spinach in a 2-quart glass dish. Microwave on High for 6 minutes. Drain out all moisture; set aside. Crumble tofu into bowl; stir in cottage cheese and Parmesan cheese; set aside. Combine spaghetti sauce, wine, garlic powder and nutmeg in a glass bowl. Cover with waxed paper and microwave on High for 6 minutes. Remove and set aside 1 cup of sauce. Add spinach to sauce remaining in bowl.
In large mixing bowl, blend together apricots and coconut. Stir in condensed milk. Shape into small balls and roll in sugar. Let stand in air until firm. Makes about 1 1/2 pounds.
Peel and slice apples (heaping) into an 8 x 8 pan. Add sugar, flour and cinnamon.
Slice and boil carrots in salt water until fork-tender. When cool, alternate layers of carrots, pepper rings and onion rings.
Heat oven to 375°. Mix butter, sugar, eggs and vanilla thoroughly. Blend together flour, salt and soda; stir in. Mix in peanuts. Drop rounded teaspoonfuls of dough about 2 inches apart on lightly greased cookie sheet. Flatten with bottom of greased glass dipped in sugar. Bake 8 to 10 minutes or until golden brown. Makes 6 dozen 2-inch cookies.
Saute green pepper and onions. Add soup. Bring to a slow boil. Add sour cream. Stir and remove from heat. In a 9 x 13-inch pan, layer tortillas, cut up chicken and sauce. Repeat layers. Top with cheese mix and jalapenos. Bake at 350° for 30 minutes.
In small bowl, combine butter, vanilla, corn syrup and salt. Add powdered sugar and mix well. Divide in half and roll into logs. Wrap in plastic. Place quarter piece in palm of hand to flatten. Evenly wrap around cherry to cover. Place on wax lined cookie sheets and freeze 30 minutes. Melt chocolate chips and shortening, stirring until smooth. Dip cherries into chocolate and shake off excess. Place on wax lined cookie sheets. Chill in refrigerator until firm. Serve immediately or store in refrigerator.
Saute turkey and onion. Spread Ricotta cheese evenly over turkey. Put noodles over Ricotta cheese. Add tomatoes and spices. Cover and cook over medium heat for 20 minutes. Sprinkle with cheese.
Cream together the sugar, butter and egg. Add flour and vanilla flavor. Mash and add bananas, nuts and raisins. Bake at 350° until done.
Add 1 cup water and 1 cup blueberries (fresh or frozen) and cook until thick. Remove from heat and add 1 tablespoon lemon juice and 2 tablespoons butter. Mix well. Add 3 cups uncooked blueberries and mix well. Pour into a baked and cooled pie crust. Chill and keep in refrigerator.
Top with sliced bananas and crushed pineapple. Cover with large carton whipped topping. Sprinkle with nuts and chopped maraschino cherries, if desired. Refrigerate for a few hours before serving.
Mix and baste chicken. Cook real slow for 45 to 60 minutes at 350°.
Line a 9 x 5 x 3-inch pan with foil. In a large mixer bowl, beat 2 packages cream cheese. Blend in syrup and water; beat until smooth. Fold in 3 cups whipped topping. Spoon half of chocolate mixture into prepared pan. Freeze for 15 minutes. Chill remaining chocolate mixture. In a small mixer bowl, beat remaining package of cream cheese. Blend in strawberries until smooth. Fold in remaining 1 1/2 cups whipped topping. Spoon strawberry mixture over chocolate layer in pan. Top with chilled chocolate mixture. Cover. Freeze several hours or overnight until firm. Unmold about 10 minutes before serving. Peel off foil before slicing.
Cream first 4 ingredients together until light and fluffy. Add flour, baking powder and salt. Beat well. Chill dough 1 hour. Roll dough 1/8-inch thick. Cut into desired shapes. Bake on ungreased cookie sheets 6 to 8 minutes at 400°. Yield: 5 dozen.
Cook rotini according to package directions. Brown beef and drain; then add seasonings. Mix well. Put 1/2 of mixture in large casserole dish. Top with 8 ounces Mozzarella cheese. Layer with 1/2 of pepperoni. Add remaining mixture and layer again with rest of cheese and pepperoni. If desired, sprinkle Parmesan cheese on top. Cover and bake at 350° for 30 to 45 minutes. Uncover and cook 5 minutes longer.
Brown bratwursts in oil and drain. Add beer and simmer for 20 minutes. Combine brown sugar, cornstarch, mustard, horseradish sauce and vinegar. Add mixture to beer and brats. Cook until bubbly. Keep warm in crock-pot until ready to serve.
Roll biscuits out thin. Put chopped apples on biscuits. Fold over, crease and seal edges with a fork. Boil sugar, Mellow Yellow, butter and cinnamon. Boil until sugar dissolves. Pour over pies (in baking dish). Bake until golden brown at 350°.
Bake at 375° in a loaf pan for 60 to 65 minutes.
Dissolve gelatin in boiling water; stir sherbet into jello until melted. Add marshmallows. Allow mixture to cool, then stir fruit into mixture! Fold in whipped cream. Spoon into individual molds and freeze.
In a large soup pot, combine the broth, water, seasoning, carrots, onions, celery and potatoes. Bring to a boil and simmer for 15 to 20 minutes or until potatoes are barely cooked. Add the stewed tomatoes and cabbage and simmer until cabbage is cooked.
Brown beef in skillet. Add remaining ingredients. Turn into buttered baking dish. Bake at 350° for 2 hours. Stir several times during baking.
Mix all ingredients well. This will keep refrigerated 10 days. Bake in muffin tins in 375° oven for 20 to 25 minutes as needed.
Cut Crisco in flour. Add milk and mix real well. Roll out in saucer size dough. Add pie filling. Moisten around edge, press together with fork. Fry in pan of hot oil.
In large pan combine cream cheese, parmesan cheese, margarine and milk. Stir over low heat until smooth. Add pasta and toss lightly. You can add broccoli, chicken and/or shrimp.
Parboil neck bones in large saucepan. Remove from broth. Add greens. Cook on low heat until tender. Add bacon drippings and red pepper sauce. Season with salt and pepper.
Bake at 350° for 45 to 60 minutes until it thickens. Stir every 15 minutes while baking.
Preheat oven to 350°. Grease pan. Mix dry ingredients. Slightly beat egg, oleo and evaporated milk. Add to dry ingredients. Stir only until moistened. Pour into a 9 x 13-inch pan. Bake for 30 to 35 minutes. Serve warm.
Melt chocolate pieces over hot water; cool slightly. Mix with eggs. Fold in whipping cream, vanilla and nuts. Tear angel food cake in small pieces. Line oblong cake pan 13 x 9 1/2 x 2 with half of cake pieces. Pour half of filling over cake. Add more cake pieces and more filling. Sprinkle with chopped nuts. Chill several hours. Cut in squares.
Chop all veggies and steam in microwave steamer. Add spaghetti mix and favorite seasonings. Cook spaghetti until tender. Combine and stir in tomato sauce.
This cake is prepared in three steps. Preheat oven to 350°. In a bowl, mix together cake mix, melted butter, 2 eggs and 1 cup of nuts. Spread mixture in 9 x 9-inch square cake pan.
Place the molasses, sugar, ginger, and cinnamon in a saucepan over medium heat. Stir constantly until sugar has melted. Add baking soda and stir. When the mixture bubbles up, remove from heat.
Bread angel food cake into 1/2 to 1-inch cubes. Cream together cream cheese and sugar until smooth and creamy. Add milk. Fold in Cool Whip to milk and cream cheese mixture. Fold cake into mixture and spread in 13 x 9-inch dish or pan. Spread cherry pie filling over top of cake mixture. Refrigerate for one hour and serve in 1 1/2-inch square portions.
Heat oven to 350°. Brown meat; add celery and onion. Cook and stir 3 minutes. Reduce heat; stir in soup, corn, beans and seasonings. Pour into 2-quart casserole. Bake, uncovered, 20 minutes. Top with corn chips and bake 10 to 15 minutes or until chips are slightly toasted.
Melt butter in a 3 quart saucepan. Saute onions until tender. Add shrimp and cook until shrimp turns pink. Add green chilies. Add soups, cream cheese and creole seasonings. Heat over medium heat until cream cheese melts and blends in. Put 1/3 cup mixture in center of each tortilla and roll up jelly roll fashion. Place seam side down in a greased 9 x 13-inch baking dish. Pour any remaining filling mixture over enchiladas. Spread evenly. Top with shredded cheeses. Bake at 350° for 30 to 40 minutes. Makes 10 enchiladas.
Use bananas that are firm and not overripe. Peel back one section of banana skin. Make one slit the length of the banana. Fill with 4 or 5 chocolate chips and 4 or 5 mini marshmallows. Press then down slightly into the slit. Replace skin to cover the opening. Place on grill over coals for about 10 minutes. Eat with spoon out of skin.
Mix all ingredients in bowl and beat with beater until creamy. Let stand overnight, covered, in refrigerator. Roll into logs or balls. Roll in parsley or chopped nuts. Makes 2 logs or balls.
Melt marshmallows and butter on low heat. Crush crackers; cut up pecans and cherries. Mix all together with melted marshmallows. Put on waxed paper and make into a roll. Will keep in freezer or refrigerator a long time. When ready to use, slice and serve.
Mix well flour, sugar, butter and chopped nuts and press into a dish. Bake at 350° until brown. Cool and spread the following mixtures over crust:
Mix Kool-Aid and sugar together. Add juices, water and ginger ale. Serve with ice.
Cook ground beef and drain off grease. Add all ingredients to crock-pot. This can be done in the morning before going to work. Cook on low and chili will be ready for dinner.
Mix cream cheese and sour cream in a mixing bowl. Add salmon and mix until well blended.
Pour boiling apple juice over rosemary and let stand 20 minutes. Strain into saucepan. Add lemon juice and enough fruit juice to make two cups. Add sugar. Bring to boil, and stir in pectin. Boil hard for one minute. Pour into sterilized glasses. A few rosemary leaves may be placed on top before sealing.
Combine first 4 ingredients; cook and stir over medium heat until thickened, about 4 minutes. Set aside to cool completely. Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl. Drain pineapple, reserving juice. Pour the juice over the spaghetti; toss in the apples and toss gently. Stir in egg mixture and pineapple. Cover and refrigerate for 8 hours or overnight. Fold in whipped topping just before serving. Garnish with walnuts and cherries. Yield: 12 to 14 servings.
Cut rind into pieces and add to juice and put in covered pitcher with 3 ounces of sugar. Pour in 1 quart water brought to boiling point. Let stand until cooled. Chill in refrigerator. Pour into pitcher in which thin slices of orange and bits of pineapple have been added. Decorate with cherries. One quart equals 10 drinks.
Peel and dice eggplant. Boil 5 minutes. Drain in colander. Mix all ingredients in a 2-quart casserole dish and bake at 350° about 25 or 30 minutes.
Place zucchini on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Set aside.
Cook meat and onions until meat is no longer pink. Mix all ingredients together. Cook until warm. Serve over Fritos. Serve with cheese and sour cream.
Spread crescent roll dough on large pizza pan, about 15-inches diameter, up to top edge. Bake at 350° for 10 minutes or until lightly browned. Cool.
Combine bacon, potatoes and onion. Add salt, pepper, dry mustard, sugar, water, vinegar and egg to bacon drippings. Cook mixture until egg thickens. Pour over bacon-onion-potato mixture and heat until liquid is absorbed. Makes 6 to 8 servings.
Cook together pineapple, flour and sugar until thick; cool. Add sliced bananas, coconut and nuts to cooled mixture. Stir well and pour into 2 cooked pie shells. Top with Cool Whip and refrigerate.
Combine the first 4 ingredients in double boiler and melt over low heat. Cool. Add Cool Whip; mix well. Pour in pie shell and chill. Sprinkle with almonds.
Bring raisins and water to boil; mash some with potato masher. Add soda and stir. Let stand while you mix the following: shortening and sugar. Second, mix eggs, flavoring, flour, baking powder and salt. Add raisins to first mixture and stir, then add 2nd mixture and stir in. Put in 9 x 13 pan. Sprinkle with sugar (1/2 cup). Bake at 350° for 35 to 40 minutes.
Martha's Nut Roll is a Georgia recipe. The nuts should be very fine, but not like flour.
Mix all ingredients except 1/2 cracker crumbs. Pour in buttered baking dish. Bake at 350° for 30 minutes. Put 1/2 cup cracker crumbs on top.
Boil chicken until tender. Remove from heat; save broth. Pull chicken from bone. Put back in broth as you pull off bone. Add spices. Cut biscuits into quarters. Drop in broth. Mix flour and water and bring broth to boil. Add flour mixture to broth. Cook until biscuits are done.
Cut breast meat into 1 1/2-inch chunks. In cup, mix vinegar, brown sugar, cornstarch, soy sauce, water and salt. In 12-inch skillet over medium heat in hot salad oil, cook onion until tender. Increase heat to medium high; add chicken. Cook, stirring until chicken is tender, about 5 minutes. Add frozen peas, pineapple chunks with juice and cornstarch mixture. Cook, stirring frequently until mixture boils and thickens.
Boil water and butter. Remove from heat; add flour to mixture with fork. Add eggs, one at a time, then spread on cookie sheet. Bake for 30 to 35 minutes at 400°.
Soak peas overnight. Drain and add fresh water. Add all other ingredients and cook 1 1/2 to 2 hours. Add water, if necessary. Soup will be thick and creamy. Remove bay leaf before serving.
Combine; sprinkle over cream cheese filling. Bake at 350° for 30 to 35 minutes, until crust is golden. Refrigerate until ready to serve. Also tastes great warm.
Dissolve Jell-O in hot water; add cold water and sugar. Keep in liquid form. Add the juices. When ready to serve, add the ginger ale.
Brown ground beef in skillet and drain. Add Manwich. Combine with baked beans in slow cooker. Makes about 12-15 servings.
Mix first 5 ingredients together; spread on bottom of dish. Drain chili sauce over cheese spread. Drain crab meat and spread over chili sauce. Sprinkle parsley over crab meat. Make up 1 day ahead, wrap with waxed paper and then foil. Keep in refrigerator until 1 hour prior to serving.
Blend first 5 ingredients in blender or food processor until well mixed. Shape over funnel to form tree. Garnish with parsley and pimentos. Serve with crackers or chips.
Put pineapple in bottom of a baking dish that has been greased. Pour cherry pie filling over pineapple. Dump cake mix. Put margarine in slices on top. Bake at 325° for 45 minutes. Take out; sprinkle top with nuts and put back in oven for 15 minutes.
In large pan, blend in first 5 ingredients. Stir in water; cook and stir until thickened and bubbly. Add lemon juice and food coloring. Pour in a little juice (syrup) in quart jar 1/2-inch. Pack apples into jars and fill with syrup, leaving 1-inch headspace. Put lids on and process in boiling water bath for 15 minutes for quart jars. Yields 7 to 8 quarts.
In 2 1/2-quart casserole, cook onion, garlic and olive oil. Stir in tomatoes, clam juice, rice, saffron or turmeric, salt and pepper. Add 2 tablespoons water. Cook until rice is tender. Peel and devein shrimp. Stir into rice with peas. Cook until shrimp turns pink. Cut pimento into strips and slice olives. Stir into shrimp. Serves 6.
Add ingredients to cooked broccoli mix, sprinkle with bread crumbs. Bake at 350° for 30 minutes. Serves 6.
Mix hamburger into meatballs. Roll in flour and brown. Mix together the rest of the ingredients and pour over the meatballs. Bake for 1 1/2 hours at 350°. Pour over rice (optional).
Fry and crumble bacon. Cube bread. Layer bacon, cheese and bread into a greased 9 x 13-inch pan. Mix eggs, milk and spices. Pour over layered ingredients. Refrigerate overnight (at least 4 hours). Bake at 350° for 50 minutes.
Take a graham cracker. Add 6 milk chocolate squares. Top it with a marshmallow. Microwave on High for 10 to 15 seconds. Top it with second graham cracker and enjoy.
Mix first 4 ingredients. Layer pineapple mixture. Top with crackers, then melted margarine. Bake at 350° for 30 minutes.
Combine brown sugar, syrup, margarine and cream of tartar in saucepan. Bring to a hard rolling boil, stirring until sugar is melted, boil 5 minutes. Remove from heat; stir in soda. Pour over popcorn; mix well. Place in roaster pan. Bake in preheated 250° oven for about 1 hour, stirring every 15 minutes. Store in tightly covered container. Peanuts may be added if desired.
Sift dry ingredients together. Cream butter and sugar together until light and fluffy. Blend in eggs. Alternate dry ingredients and pumpkin to creamed mixture. Blend well, stir in chips and nuts. Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake large loaves at 350° for 65 minutes, small loaves at 350° for 45 minutes.
In a bowl whisk together 2 eggs, 1/2 cup sugar, 2 tablespoons water, 1/4 teaspoon salt and 1/4 teaspoon vanilla until the mixture is smooth and stir in the chocolate wafer crumbs, chocolate chips and half the butter. In another bowl whisk together the remaining 2 eggs, brown sugar, 2 tablespoons water, 1/4 teaspoon salt and 1/2 teaspoon vanilla until smooth and stir in the graham cracker crumbs, pecans and remaining butter.	Drop large spoonfuls of each mixture alternately into greased 8-inch square baking pan.	Run a knife blade through the mixtures to marble the batter and smooth the top. Bake in preheated 350° oven for 40 minutes.
Heat a nonstick pan; chop the bacon and put into the pan. When the fat runs out of the bacon, add the meat and allow to brown, turning the mixture frequently. Slice the onion thinly, add to the meat and cook for a few minutes until soft. Slice the tomato and mushrooms. Add these to the pan and cook for 2 to 3 minutes. Add seasoning to taste. Sprinkle the flour into the pan. Continue to stir whilst adding the beef stock. When the mixture has thickened, simmer gently for 15 minutes.
Blend Bisquick mix and sugar together. Combine eggs and water or milk and stir into mix. Add raisins. Pour into greased 9-inch pan. Combine brown sugar and cinnamon; sprinkle on top, adding nuts, if desired. Bake at 350° for 35 to 40 minutes. Best served hot.
Soften cream cheese to room temperature. Mix cheese, Worcestershire sauce, enhancer and chopped green onions. Shape into a ball. Tear the dried beef into small pieces and cover the cheese ball with them. Wrap ball in foil and refrigerate. Let stand at least 6 hours before serving.
Mix first 6 ingredients together and add flour and baking powder to mixture. Fold in egg whites; roll out, quarter inch. Bake at 350° for 15 minutes until lightly browned.
Melt butter in pan. Mix flour, baking powder, salt and sugar. Mix with butter and milk. Pour into pan. Put fruit on top of batter. Bake at 350° for 30 to 40 minutes.
Mix until smooth. When both of the above are done, stir 1/8 teaspoon soda in the tomato soup mixture and after it has foamed up and settled, pour the medium white sauce into the tomato soup and serve. Do not boil anymore. Serve with hot cornbread!
Mix all together very well except crabmeat and 1/4 of the cheese. Layer 1/3 of the filling, 1/2 of the crabmeat (trying not to break the lumps), 1/3 of the filling, 1/2 of the crabmeat, ending with the final 1/3 of the filling. Sprinkle on the reserved cheese and bake at 325° for 30 to 40 minutes.
Brown sausage in olive oil about 10 minutes, turning frequently. Remove sausage and set aside. Saute onions lightly for 2 to 3 minutes in same pot. Add garlic and rest of ingredients to pot. Stir to blend. Return sausage to pot. Simmer at least 45 minutes. Serve with your favorite pasta! Delicioso!
Sift together 2 cups flour and 1/2 cup confectioners sugar. Cut in the butter until very fine crumbs. Press into greased 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes or until lightly browned. Beat eggs, granulated sugar and lemon juice. Sift in the 1/4 cup flour and baking powder. Stir into egg mixture. Pour over baked crust. Bake at 350° for another 20 to 25 minutes. Sprinkle with confectioners sugar. Cool and cut.
Clean and dry chicken, place in 9 x 13-inch baking pan. Combine sour cream, lemon juice, Worcestershire sauce and spices. Pour over chicken. Cover and refrigerate overnight. Top with bread crumbs. Pour 1/2 of butter over chicken.
Thaw spinach; drain thoroughly. Combine all ingredients and chill. Serve with crackers or raw vegetables.
Cream butter and cheese. Add salt, pepper, and flour gradually. Add enough flour to make stiff enough to roll. Roll into long roll and chill. Slice and bake at 350 degrees until done.
Melt butter and mix with stuffing mix. Put half of stuffing in a 9 x 13 x 2-inch baking dish. Place chicken pieces on top of stuffing. Mix soup, milk, broth and onion together. Then pour soup mixture on top of chicken. Place other half of stuffing on top. Bake approximately 45 minutes at 350°.
Cut butter into flour and salt to resemble fine crumbs. Beat in cottage cheese until smooth. Stir in seeds. Roll half of dough into a 12 x 16-inch rectangle 1/16-inch thick. Cut into 2-inch squares. Prick squares. Place on an ungreased baking sheet. Bake at 325° for 15 to 20 minutes. Makes 8 dozen.
Mix together in the order given. Pour into lightly greased and floured oblong pan. Bake at 350° for 30 to 35 minutes.
In Dutch oven or 3-quart stock pot, brown meat; drain.	Add onion and cook until tender. Add remaining ingredients and simmer 1 hour or until vegetables are tender.
Mix all ingredients together. Put in casserole. Put buttered bread crumbs on top. Bake about 1 hour at 350°. Very good!
Cut pineapple in half and drain. Saute onion and peppers. Stir in remaining ingredients. Cook over low heat for 20 minutes or can be baked in 350° oven.
Combine all ingredients, except butter, in a large mixing bowl. Mix well and shape into one-inch balls. Saute meatballs in butter until browned. Drain well and set aside. Prepare sauce.
Split hens in half lengthwise and place in single layer in a shallow baking dish. Gently loosen skin from meat on breast of each half to form a pocket. Pour chicken broth over. Whip butter in small bowl with fork until fluffy. Stir in wine, green onions, tarragon, parsley, garlic salt and pepper, mixing well. Place rounded tablespoonful of the butter mixture in the pocket of each half breast. Braise, covered, in moderate oven (350°) for 1 hour, basting with drippings every 15 minutes. Hens are done when tender and juices run clear when thigh is pierced with a fork. Serve hot.
Mix all ingredients together and stir into rice. Pour mixture into a 2-quart baking dish and bake in a pan of water in a 350° oven for 60 minutes. Can be made 24 hours ahead.
Put butter and cocoa in boiler. Melt. Mix other ingredients in mixing bowl. When butter and cocoa are melted, pour over the other ingredients and mix well. Pour in greased pan. Cook about 20 minutes at 375°. Take from oven, turn over and place marshmallows on top of warm cake. When cake is cool, ice with confectioners sugar icing.
Prepare Potato Buds according to package directions, using water, milk, 2 to 3 tablespoons butter and 1 teaspoon salt. Add cream cheese, sour cream, soup, 1/2 teaspoon salt, onion salt, pepper and 2 tablespoons butter. Place in buttered baking dish. At this point, potatoes can be refrigerated several days or frozen until needed. Thaw frozen potatoes in microwave or refrigerator.
Beat eggs with sugar until light and fluffy. Add oil and continue to beat. Sift dry ingredients together and add to mixture. Add pumpkin. Pour into greased and floured 9-inch tube pan. Bake at 350° for 55 minutes.
Arrange squash in greased 9 x 13-inch baking pan so squash are no more than 1 to 1 1/2 inches thick in pan. Mix water and lemon juice. Pour over squash. Sprinkle with cinnamon. Make topping by combining sugar, flour, salt and margarine. Work with fork to form a crumbly mixture. Mix in grated cheese. Cover top of squash with topping and press down hard. Bake at 350° (325° glass pan) for 45 minutes or until light brown. Broil for 5 to 10 minutes to brown top for crispness, careful not to burn.
Arrange chilled shrimp in 4 lettuce-lined sherbet dishes. Spoon some cocktail sauce atop each serving. Garnish each with lemon wedges. Makes 4 servings.
Using a 9 x 12-inch pan, layer ingredients; celery, eggs, peas, green peppers, onions and bacon. Add sugar to mayonnaise and spread on the top like frosting. Top with grated cheese. Cover and refrigerate for 8 to 12 hours.