HumbleIntelligence/food-ner-1-Million huggingface dataset:
In saucepan combine spinach and onion; cook according to spinach package directions. Drain well, pressing out excess liquid. Combine eggs, cheeses, salad dressing, butter or margarine, and garlic powder. Add spinach mixture and muffin mix; mix well. Cover and chill. Shape dough into 1-inch balls. Cover and chill till serving time. (Or place in a freezer container; seal, label, and freeze.) To serve, place chilled or frozen puffs on a baking sheet.	Bake in a 350° oven until light brown.	Bake chilled puffs for 10 to 12 minutes; bake frozen puffs for 12 to 15 minutes. Serve warm. Makes about 60. The taste of these top-rated tidbits is similar to spinach dumplings.
Combine first 5 ingredients in a glass dish. Add chicken breasts. Turn to coat with marinade. Marinate about 2 hours. Broil or grill 4 to 5 inches from heat for 5 minutes per side or until thoroughly cooked. Makes 4 servings.
Cut biscuits in two sections. Wrap each piece around an olive and roll in cheese. Bake at 450° for 6 to 8 minutes.
Dissolve jello with boiling water, then add ginger ale or lemon soda. Cool. Mix. Let set overnight in 1-quart dish. Serves 8 or 9.
Boil potatoes until almost soft. Hard boil eggs. Chill for at least 1 hour. Pare potatoes and cut into medium size pieces. Add ten chopped boiled eggs. Add diced up celery, onion and olives. Mix together. In separate bowl, add Miracle Whip, milk, vinegar, mustard, black pepper, parsley flakes, garlic salt and sugar. Stir until smooth. Pour over potato mixture and stir until evenly coated. Garnish top with 2 leftover sliced boiled eggs. Chill before serving.
Heat oven to 400°. Grease pie plate, 10 x 1 1/2-inch. Rinse broccoli under running water to thaw. Drain thoroughly. Mix broccoli, 2 cups of the cheese and the onion in pie plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender or 1 minute with hand blender. Pour into plate. Bake until knife inserted comes out clean, 25 to 35 minutes. Top with remaining cheese. Bake just until cheese is melted, 1 to 2 minutes longer. Garnish with tomato slices, if desired.
Brown ground beef. Saute onion, celery and green peppers. Add to beef. Add next 4 ingredients, mixing well; heat thoroughly. Top with Chinese noodles.
Cream potatoes. Add first margarine, sour cream, cream cheese, salt and pepper. Grate cheese and sprinkle cheese on top. Bake until melted, about 10 minutes at 450°.
Combine first 5 ingredients and mix. Mix remaining ingredients and pour over first ingredients. Bake at 325° for 20 minutes.
Blend small amount of mayonnaise into cream cheese and continue adding all of the mayonnaise until smooth and well blended. Add remaining ingredients and serve in bowl or crock with crackers or chips.
Have all ingredients at room temperature. Cream the butter, oil and sugar together until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, cocoa and baking powder. Add flour mixture alternately with milk to cream mixture. Add vanilla; blend well. Turn into a greased and floured 9-inch tube pan. Bake in preheated oven at 325° for 1 hour and 15 minutes.
Mix with spoon. Spoon carefully over cheese mixture and bake again at 475° for 10 to 15 minutes. Let stand at room temperature for 2 hours and then refrigerate. This cheesecake takes a little more effort than most, but once you try it nothing else will do.
Thaw 1 package of peaches. Mix thawed peaches, lemon juice and fruit punch. Pour over frozen peaches in a chilled punch bowl.
Brown pork chops. Place in greased 1 1/2-quart casserole on top or raw rice. Top each with slice of onion, bell pepper and tomato. Season with salt, pepper and dash of curry powder. Rinse skillet (used to brown meat) with 2 cups boiling water or a can of bouillon and 1/2 cup water. Pour into casserole. Cover. Bake at 375° for about 1 hour. (I like to add a little curry powder to rice.)
Beat eggs in bowl with fork. Add salt and beat again. Stir in 1 cup flour and beat smooth with fork. Continue adding flour, one cup at a time, until dough is stiff. Turn out on floured surface and roll out very thin. Make sure to have plenty of flour underneath so dough won't stick.
Cream butter and sugar; add eggs, flour, baking powder, extract, raisins, and nuts. Line pan, bundt or angel food pan, with waxed paper or shortening/flour. Cook for 3 hours at 275°.
Mix 2 cups flour with yeast. Stir water, milk, oleo, sugar and salt over low heat until oleo melts. Cool 5 minutes. Add yeast and flour mixture; blend. Add remaining flour, eggs, and raisins. Knead on floured board until smooth and elastic. Coat inside of 2 (1 pound) coffee cans with small amount of oil. Divide dough in half. Put in cans and put lids on. Let rise until 1-inch from top of cans. Remove lids and bake at 375° for 35 minutes or until top sounds hollow when tapped.
Put the first 4 ingredients in microwave; bring to boil, 3 to 4 minutes. When sugar mixture comes to a boil, take out and add the soda. Pour over the popped corn in brown paper bag. Put back in microwave for 60 seconds. Take out and shake; put in microwave for 60 seconds.
*Drain pineapple; use juice as part of liquid to make Jell-O.
In a large frying pan, place equal amounts of oil and butter enough to cover the bottom of the pan. Season the fish in the Creole seasoning.
Melt butter in saucepan. Saute the vegetables until tender. Add the flour and stir into a paste. Add the stock and cream. Simmer 20 minutes.	Add chicken and simmer 5 more minutes. Sprinkle with parsley and serve.	Yields 8 servings.
Beat eggs until light and foamy by hand (not mixer). Add oil, sugar, zucchini and vanilla. Mix lightly but well. Add flour, salt, soda, cinnamon and baking powder sifted together. Add 1 cup nuts (optional). Mix until blended. Pour into two 9 x 5-inch loaf pans, greased and floured. Bake at 350° for 10 minutes; decrease temperature to 325° and bake for 1 hour.
Mix the ingredients in a saucepan. Add 1/2 cup vinegar and 1/2 cup water. Cook until thick.
Season ducks liberally, inside and out, with Morton Season-All. Brown in oil. Drain excess oil. Add wine. Bake, covered, breast sides down, one hour at 350°. Turn breast side up. Add drained mushrooms. Re-cover and continue baking until tender. When done, remove duck from sauce. Add cream of mushroom soup and blend well. Bone duck and return to sauce.
Combine first 4 ingredients in a large bowl. Add eggs and vanilla. Stir until blended. Stir in butter, coconut and pineapple. Pour into unbaked pie shell. Bake at 350° for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on wire rack.
Beat egg whites until fluffy. Sprinkle salt over top and beat until stiff. Gradually beat in sugar, then flavoring. Fold in coconut and corn flakes. Drop from teaspoon onto greased baking sheet and bake 20 minutes. Yield: 3 dozen.
In a large bowl, mix all ingredients. Bake at 350° for 1 1/2 hours (or until done). One-half hour before done, spread some ketchup on top of meat loaf. Makes 8 to 10 servings.
Combine sugar, salt, shortening and eggs. Beat for 2 minutes. Add vanilla, sour milk, flour and cocoa. Beat for another 2 minutes. Then add the boiling water, in which is dissolved the baking soda. Beat for 1 minute. Turn into greased and floured sheet cake pan. Bake at 350° for 45 minutes.
Combine ground beef and onion in skillet. Cook until beef is lightly browned. Drain. Add salt and pepper. Stir in catsup and tomato sauce; heat thoroughly. Turn into an 8-inch square pan or 1 1/4-quart casserole dish. Cut cheese into thin strips and place over beef mixture. Cut biscuits into bite size pieces and place over cheese. Bake at 425° for 20 to 25 minutes or until biscuits are brown.
Mix all ingredients except pecans well. Shape into ball. Roll in crushed pecans. Serve with crackers.
Add the first 5 ingredients together and beat well in blender. Add coconut, eggs, 1 at a time. Pour into a 9-inch glass pie plate. Bake at 350° for 40 to 50 minutes. Pie makes its own crust.
Combine all dry ingredients, mix well. Add liquids. Hand mix until thoroughly combined. Can store in covered container in refrigerator for up to 6 weeks. Spoon out of container onto greased muffin cups. Do not stir mixture. Bake at 400° for 15 minutes.
Cut each breast half into 10 to 12 strips. Combine in bowl the pineapple juice, cornstarch, cinnamon and soy sauce.
Mix together all ingredients and pour into 9 x 13-inch pan or dish. Crumble 1 box of 2 layer cake mix (yellow, white or spice) over pumpkin mixture. Melt 2 sticks margarine and pour over cake mix. Bake at 350° for 40 to 45 minutes.
Brown beef and onion. Cook noodles according to package. Drain noodles, then stir in butter. Blend together sour cream, soup and seasoning. Alternate layers of noodles, beef mixture, cheese and soup mixture in greased 2 to 2 1/2-quart casserole dish. Top with potato chips. Bake at 350° for 25 to 30 minutes. Makes 6 to 8 servings.
Soak apricots in water to cover for 2 hours or until soft. If there is excess water, reserve 1/2 cup. Roughly chop the apricots and set aside. (Chopping the apricots first, then soaking them is easier.) Using a large bowl, combine the flour, baking powder, salt and baking soda; sift 3 times. This is to mix all the dry ingredients evenly. Stir in the nuts and set aside.
Dissolve yeast in warm water. Stir in sugar, salt, eggs, shortening and 2 cups of flour. Beat until smooth. Mix in remaining flour until smooth. Scrape dough from side of bowl. Cover and let rise in warm place until double, about 1 1/2 hours. Divide dough in half. Roll each half into 12-inch circle. Spread with butter. Cut into 16 wedges. Roll up each wedge, beginning at rounded edge. Place rolls with point under. Cover and let rise. Bake at 400° for 12 to 15 minutes. Brush with butter.
Mix sugar, shortening and egg. Sift together flour, cinnamon, soda and nutmeg and add to creamed mixture. Add apples and nuts. Bake at 350° for 40 to 45 minutes.
Cook tortellini, drain and set aside. Combine cornstarch and next 7 ingredients in small saucepan, gradually stir in water and vinegar. Bring to a boil, cook 30 seconds stirring with wire whisk. Remove from heat and cool.
Cream together butter and Crisco. Add eggs, sugar, brown sugar and vanilla. Blend in flour. Stir in semi-sweet chocolate morsels, butterscotch morsels and nuts. Drop by spoonfuls on cookie sheet. Bake at 350° for 13 minutes or until golden brown.
Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well-floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Place a pecan half in center of each cookie. Bake in preheated 350° oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. Yields 24 servings.
Cream butter; gradually add brown sugar, beating at medium speed of an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add melted chocolate, coffee powder and rum extract, mixing well. Stir in flour and walnuts. Pour mixture into prepared 9-inch pastry shell. Bake at 375° for 25 minutes; cool completely on a wire rack. Chill. Before serving, pipe whipped cream on top of the pie. Garnish with cherries.
Blend sugar and shortening; add egg yolks one at a time. Blend after each addition. Add sifted dry ingredients together and add to first mixture, alternating with the buttermilk. In separate bowl, beat egg whites until stiff and fold into cake mixture. Pour into a greased and floured 10-inch tube pan (be sure to use a large deep pan or it will overflow). Bake at 350° for 1 hour and 10 minutes.
Mash liverwurst. Blend in onion and 1/4 cup mayonnaise. Mound into desired shape. (Line bowl with plastic wrap.) Chill.
Combine all the ingredients except pectin in a heavy saucepan and bring to a boil over high heat. Remove from heat and let stand for 5 minutes. Add pectin and pour at once into sterilized jelly jars and seal.
Parboil the cabbage in water, 10 to 15 minutes, or until outer leaves are easily removable. Remove the first 12 leaves. Make sure the cabbage is cooked well enough so leaves will not break when rolled. Saute vegetable (not apple), nuts and seeds in butter until onion is transparent and nuts roasted. Combine the saute with remaining ingredients and season to taste.
Combine sugar, butter and eggs. Add other ingredients. Put in a 9 x 13-inch greased pan. Mix the chocolate chips, 2 tablespoons sugar and nuts. Sprinkle on top. Bake at 350° for 30 minutes.
Peel, dice and cook potatoes. Place remaining ingredients into a medium saucepan. Mix water with flour first, then seasonings. As sauce begins to thicken, add milk so it won't turn lumpy. Place cooked potatoes in casserole dish and pour sauce over top. Bake at 350° for 30 minutes.
Dice chicken breasts into small squares. Bring soup and sour cream to a bubble. Add olives. Fill tortillas with chicken pieces and soup mixture. Place in baking dish. Top with remaining soup mixture. Bake at 350°, covered, for 25 minutes. Uncover. Top with cheese. Bake 10 minutes more, uncovered.
Crumble crackers. Bring to boil the sugar and milk for 3 minutes. Remove from heat and add peanut butter, crackers and vanilla. Pour into a greased dish and let cool, then cut into squares.
Mix cake mix with 1/2 cup pineapple juice instead of water and mix as directed on box. Cook in a 15 1/2 x 10 1/2 x 1-inch greased and floured pan at 350° for 20 minutes. Let cool thoroughly. Mix cream cheese, pudding mix and milk, then fold in drained pineapple and spread over cake. Spread Cool Whip over that and sprinkle with coconut and nuts. Let stand in refrigerator for 6 hours or overnight.
Combine Parmesan cheese and stuffing. Salt chicken with seasoned salt. Dip chicken in Italian dressing and roll in cheese mixture. Pour melted margarine over chicken. Bake at 325° for 1 hour.
Cook chicken until tender. Remove meat from bone. Reserve broth. Cut chicken into small pieces and place in 9 x 13-inch pan. In a saucepan, mix broth and soup and bring to a boil. Pour over chicken. In another bowl, combine pepper, salt, flour and buttermilk. Add melted margarine and mix thoroughly. Spoon batter over top. Bake at 425° for 25 to 30 minutes.
Butter and shortening can be used half and half. Roll on floured surface into desired thickness, then cut with small cutter. Bake at 350° for 12 to 15 minutes. This is a soft cookie that keeps well.
Finish filling ice cream can with milk. That's it! Prepare ice cream as usual for homemade ice cream. Delicious!
Place foil inside baking dish. Place meat on large piece of foil. Pour on rest of ingredients. Close tightly. Bake 1 1/2 hours at 350° or until chicken is tender. Gravy is in foil when opened. Serves 6.
Wash tomatoes; cut in halves and with a teaspoon, take out the insides and let drain. Brown the beef and cut into tiny little pieces. Mix with cream cheese, Parmesan, sour cream and garlic powder, then fill up the tomatoes with this mixture. Brown the onions and mushrooms then mix in paprika and salt and spread on top of the stuffed tomatoes. Serve as appetizers.
Cook macaroni. Add milk, butter and cheese mixture. Stir in frankfurters and onions. Season to taste with salt and pepper. Pour into buttered baking dish. Add 2 slices of cheese on top of macaroni. Arrange tomato slices on top. Sprinkle with buttered Kix cereal. Bake at 350° for about 20 to 25 minutes.
Melt butter in a 9 x 13-inch pan in a 420° oven. Blend eggs and milk in a blender. Add flour to mixture in blender. Pour mixture into hot pan and return to the oven for 12 minutes. Serve hot with apricot jam. Dust with powdered sugar and lemon juice.
Bring oil, vinegar, sugar and salt to a rolling boil. Pour slowly over slaw, onion and pepper. Let stand 1 1/2 hours without stirring. Store in plastic container. Will keep in refrigerator for a month.
Saute onion and mushrooms in butter in a large skillet. Add flour and cook until smooth. Add milk, cream cheese, hot sauce, salt and pepper to taste. Simmer until mixed thoroughly. Cook green beans for 15 to 20 minutes and drain. Add water chestnuts and almonds. Pour sauce over green beans in a casserole or crock-pot. Cook until hot.
In a deep, large pot, mix the salt, margarine, brown sugar and Karo syrup. Cook 5 minutes on medium to medium-high. Remove from heat and mix in baking soda. Mixture will "puff" up and turn lighter in color. Pour this over the popped corn. I use 2 large disposable/reusable aluminum foil roasting pans. Mix well; will mix better when warm. Place pans in 250° oven for 40 to 50 minutes. Stir around several times during baking time to mix caramel with corn. Spread on waxed paper to cool. Store tightly covered.
Preheat oven to 325°. Melt shortening; add sugar and vanilla. Stir well, then add eggs. Stir, then add remaining dry ingredients. Use nuts of your choice. Pour into a greased 8 x 8 x 2-inch square pan. Bake for 25 minutes. The secret is to be sure and shake the pan every 5 minutes for a delicious chewy brownie.
Put eggs and sugar in a bowl and with the electric mixer at medium speed, mix them thoroughly. Then add milk, oil, flour and baking soda and mix again. Last add apples and walnuts (chopped) and stir them into the mixture. Prepare your cake mold by greasing. Pour the mixture into the mold. Bake it at 375° for 45 to 50 minutes. Wait until it becomes cold to take it out of the cake mold.
Put crushed pineapple in oblong dish. Put peaches on top of pineapple. Crumble dry cake mix over fruit. Put coarsely chopped pecans on top. Sprinkle 1/4 cup of sugar on top. Melt 1/4 pound butter over top. Heat oven to 350°. Bake 35 to 45 minutes. Eat while warm with ice cream.
Cook the bacon. Lay aside on paper towels. Combine the rest of the ingredients and simmer until brown sugar is melted. Crumble the bacon in small pieces and add. Simmer until the bacon is warm. Do not boil!!! Can be frozen. You can also add any of your favorite ingredients (i.e. onions).
Beat egg yolks, brown sugar and vegetable oil together until smooth. Combine remaining ingredients, blend well and place scoops on greased cookie sheet. Bake at 350° for 12 minutes. Let cool.
Place squash in salted water to cover and let stand 1 hour. Drain well and set aside. Combine sugar, vinegar and spices in a large saucepan and bring to a boil. Add vegetables and boil gently for 5 minutes. Pack in sterilized jars, leaving 1/2-inch headspace. Screw metal bans on tightly. Process in boiling water bath for 10 minutes.
With hand electric mixer, whip together whipped topping, cold milk, vanilla, cream cheese and confectioners sugar, then pour into cool pie shell. Top with cherry pie filling. Refrigerate for 3 hours or more.
Dip chicken in batter of yogurt, egg, oil and thyme. Fully cover all sides. Dip chicken in bread crumbs (all sides). Bake at 350° about 1 1/2 hours or until browned. Tastes like fried chicken. Serves 4.
In saucepan, simmer tomatoes, onion and bay leaf. Add sugar, salt and pepper for 10 minutes. Run through sieve and set aside. In saucepan, melt butter. Add flour and cook about 2 minutes. Add milk at once. Cook; stirring until thick, add salt and pepper to white sauce. Slowly stir in tomato mixture. Garnish with green onion if you wish and basil. Yields 4 cups.
Toast coconut and almonds in melted margarine until brown (325°, about 10 minutes); cool. Combine cream cheese and Eagle Brand milk and fold in Cool Whip. Using 1/2 of the cream cheese mixture, divide equally between the 3 crusts. Top with 1/2 of the coconut/almonds. Drizzle 1/2 butterscotch topping over the 3 crusts. Repeat for second layer. Freeze. Makes 3 delicious pies!
Bake and cool pie shells. Spread cream cheese over bottom of shells. Arrange strawberries over these. Mix sugar, cold water, cornstarch, syrup, butter and salt. Bring to boil. Cook until thick (5 to 7 minutes). Remove from heat and stir in jello while hot. Chill until almost congealed before pouring over strawberries. When cool, pour over strawberries. Top with Cool Whip and chill.
Peel and slice potatoes; boil 20 minutes. Peel and slice onions and carrots. Fry meat, onions and carrots until meat is brown and onions and carrots are soft. Add a little water, salt, pepper and herbs. Pour into a casserole dish. Mash potatoes and spread on top of casserole. Sprinkle grated cheese on top. Bake at 375° until cheese is brown.
Cook chocolate and milk over low heat, stirring until mixture blends. Add sugar, corn syrup and salt into mixture. Place over moderate heat, stirring until sugar dissolves. Cook over medium heat (wiping sugar crystals from side of pan as necessary) until soft ball stage (236° to 238°).
Bring 5 qts. water to a boil, add pasta and stir. Boil 10 minutes or to desired tenderness stirring occasionally. Drain, rinse, add butter, stir until butter melts and set aside. Boil Dino Sausages approx. 20 minutes. Peel skin and set aside. Brown and season (to your preference) ground turkey or beef. Drain and simmer, adding Ragu sauce, McCormick sauce mix and water. Cut/chop Dino Sausages into 1/2 inch slices. Add Dino Sausages to spaghetti sauce and simmer for additional 5 minutes.
Cover bottom of 13 x 9-inch casserole dish with ice cream sandwiches (may have to cut some to make a good fit). Spread Cool Whip on top of sandwiches. Drizzle topping on top of Cool Whip. Freeze 1 hour.
Fry bacon and drain. Brown ground beef and onion together. Add other ingredients in a Dutch oven or slow cooker. Simmer 1 hour.
Pare and pit avocados; sprinkle each with lemon juice. Puree in blender or food processor; transfer to large bowl. Dissolve bouillon cube in 1/2 cup boiling water. Add salt, pepper and the pepper sauce. Combine gelatin and 1/4 cup cold water in small bowl. Place bowl over hot water, stir until gelatin is dissolved. Mix bouillon mixture and gelatin, stir into pureed avocado. Beat cream until it forms stiff peaks; fold into avocado mixture; stir in mayonnaise. Pour into 7-cup ring mold. Refrigerate, covered, until firm, 6 hours or overnight.
Mix and bake at 350° for 25 minutes, but not more than 30 minutes.
Brown meat, salt, pepper, garlic powder and cumin; drain fat. On each tortilla shell, spread beans, meat, lettuce and tomato. Divide amounts equally in fourths. Fold over sides and roll up. Place in ovenproof dish. Pour over sauce; sprinkle with cheese. Place under broiler until cheese melts or put in microwave on High for 3 minutes. Heat remaining sauce and pour over.
Soften cream cheese to room temperature. In medium bowl, combine sour cream, mayonnaise, cream cheese, Worcestershire sauce, garlic, seasoned salt, lemon juice and hot pepper sauce until blended. Stir in crabmeat. Refrigerate 3 to 4 hours before serving to blend flavors. Serve cold with potato chips or corn chips for dipping. Makes about 2 cups.
Mix all ingredients together, except 1/2 cup cheese and put in casserole dish. Put last 1/2 cup cheese on top when about done. Bake at 350° for 20 to 30 minutes.
In large bowl, mix all ingredients together and drop on greased cookie sheet with teaspoon. Bake at 325° for 8 to 10 minutes. Do not overbake. Remove with spatula and place on wax paper to cool. Makes 100.
Melt margarine in 13 x 9 x 2-inch pan. Make a dough of flour, sugar and milk. Roll out dough into a 3 x 9-inch shape. Put into baking dish. Cut slightly down middle. Cut crosswise to make indentions for sections. Spread margarine on top and in cracks. Sprinkle with sesame seed. Bake 10 to 12 minutes at 475°.
Put in 9 x 13-inch cake pan (lightly greased). Bake at 325° for 1 hour.
Dissolve gelatin in hot water. Add cold water and lemon juice. Chill until gelatin starts to congeal. Add fruit and marshmallows. Pour into 2-inch deep 8 x 8-inch pan. Chill until firm.
Heat milk to scalding; pour over bread crumbs. Cool; add melted butter, sugar, eggs, salt, raisins and cinnamon or nutmeg. Pour into well-greased 1 1/2-quart casserole. Bake at 350° for 40 to 45 minutes, until knife inserted comes out clean. Serve warm with or without sauce or cream. Makes 6 servings.
Cut bread. Combine oleo and herbs. Spread between each cut slice of bread. Wrap bread loosely in foil. Bake at 350° for 10 minutes.