HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spinach, squeeze out all the liquid. Combine with the sugar, undiluted soup, egg and cheese. Turn into a greased 1 1/2 qt. casserole. Melt butter, garlic salt and red pepper in small skillet. Toss bread cubes in butter. Spread over spinach mixture. Bake for 1 hour at 350 degrees.
In large mixing bowl, whip together egg whites, strawberries, sugar and lemon juice. Beat at high speed for 15 minutes. Fold in Cool Whip and pour into baked pie shell and freeze.
Add thawed strawberries and juice with beaten eggs and mix until well blended. Add oil and sugar; blend well. Combine dry ingredients and add together. Mix well. Add nuts, if desired. Pour into 2 greased loaf pans. Bake at 300° for 70 to 80 minutes. Cool 10 minutes in pan, then remove.
Blend honey and mayonnaise until smooth. Toss remaining ingredients with lemon juice. Stir in honey mixture and refrigerate until ready to serve. Makes about 7 cups.
Combine all ingredients and mix by hand. Do not overbeat. Pour into ungreased 9 x 13-inch pan. Bake at 350° for 60 minutes. Instead of raw carrots, may use 2 jars of Junior baby food carrots. Top with frosting.
Mix flour, sugar, baking soda, salt and cinnamon in large bowl and make a well in center. Add oil, pineapple, nuts, vanilla and bananas. Stir. Do not beat. Pour in greased and floured tube pan. If desired, put a glaze on with almost cool cake. Bake at 350° for 75 minutes or 1 hour and 15 minutes or until done when tested with toothpick.
Put oil, tomatoes, garlic and basil in a container and marinate for 2 hours. Season with salt and pepper. Stir the sauce gently. Mix with hot pasta and serve immediately. Great in summer when regular pasta sauce is too heavy.
Boil potatoes with skin until cooked. Let potatoes cool and then peel off skin. Cut potatoes and apples into 1/2-inch to 3/4-inch cubes. Cut hard-boiled eggs into small cubes. Slice carrots and radishes into thin slices.
In a large bowl, beat eggs with an electric mixer until combined. Add sugar a little at a time, beat mixture until it ribbons when beater is lifted. This takes approximately 8 to 10 minutes. Add the rest of the ingredients listed before the bread slices, beat until combined.
Combine tomato soup and cream cheese. Heat and stir, then add gelatin. Add mayonnaise and water. Stir. Add remaining ingredients. Pour in mold and congeal. Serve over crackers, Melba toast or party bread.
Mix all the ingredients. Spoon this onto baking sheet. Cook at 350° for 12 minutes.
Mix all except onion rings. Bake 45 minutes at 300°. Top with the crumbled onion rings and bake 15 minutes more. This recipe freezes well, either baked or unbaked, but do not add onion rings until you reheat to serve.
Mix sugar, flour and oleo together. Mix will be lumpy. Put peaches in a 9-inch square casserole dish. Cover with crust mixture. Bake at 350° for 45 minutes or until crust is brown. Serve with whipped topping or ice cream.
*For a spicy sauce, add 2 cans sauce and 2 cans of El Paso hot sauce.
Mix raspberry jello with 2 cups boiling water, stir until completely dissolved. Add frozen raspberries and stir until thawed. Add mashed banana and pineapple. Put half the mixture in large clear dish and place in refrigerator. Leave rest of mixture on counter (it will not set up too quick). When first half of mixture is set, put Equal into sour cream, spread over set jello, then very carefully pour remaining jello over sour cream. Return to refrigerator to set.
Prepare fettuccine according to package directions and drain. Gradually add milk to combined salad dressing and garlic in small saucepan; heat thoroughly, stirring occasionally. Remove from heat; blend in egg. Toss with hot fettuccine until well coated. Add remaining ingredients; toss lightly. Garnish with basil leaves, if desired. Makes 5 servings, 324 calories per serving.
Dissolve soft drink mixes in water with ice cubes in nonmetal or stainless steel container. Add pineapple juice and fruit. Serve at once in punch cups or tall glasses, garnishing each serving with a piece of fruit. Makes 2 1/4 gallons (9 quarts) or 72 punch servings or 36 tall servings.
Spray a Bundt pan with Pam spray. Sprinkle nuts in bottom of pan. Add batter. Bake at 350° for 35 minutes.
Fluff up potatoes with an egg beater (or hand mixer). Mix in flour, beaten egg and seasonings. Shape into flat cakes and brown slowly in a little fat in skillet, turning until done evenly on each side.
Mix together with an electric mixer and spread on a plate or bowl. Sprinkle top with chopped vegetables and shredded cheese.
Combine water and sugar in a saucepan and simmer about 5 minutes. Remove from heat and cool.
Sift flour, baking powder, sugar and salt together. Add beaten eggs; add milk and melted butter. Stir and pour on hot griddle.
In large bowl, stir together sugar and cornstarch. Add berries; toss. Pour into crust; dot with margarine. Add top crust and cut slits. Bake at 400° to 425° for 35 to 45 minutes or until golden brown.
Combine first 4 ingredients in mixer and blend well. Add Bits 'O Brickle. Serve with apple slices that have been dipped in pineapple juice.
Mix the flour and sugar and set aside. In a saucepan, put margarine, cocoa and water; bring to a boil. Take off heat and mix in flour and sugar mixture. Add buttermilk, eggs, salt, vanilla and soda. Pour in greased sheet pan. Bake at 375° for 20 minutes or longer, until done. Ice as soon as it is removed from the oven.
Mash egg yolks with a fork. Add remaining ingredients. Blend well. Fill egg whites. Garnish with sliced stuffed olives, paprika or parsley. Chill. Yields 6 servings.
Cream sugar and oil. Add beaten egg, mashed up pinto beans, vanilla and butter flavoring. Sift together flour, salt, baking powder, soda and cinnamon. Add to sugar and oil mixture. Add remaining ingredients and bake at 350° for 35 to 40 minutes in a greased 13 x 9 1/2 x 2-inch pan.
Mix Crisco and sugar together; add egg and then sweet milk and vanilla. Mix baking powder and flour well; add a little at a time to first mixture. Bake in a 350° oven until done.
Brown ground beef and onion; add seasonings and sauce. Cook noodles and drain. Mix milk and egg; add to noodles. Put noodle mixture in 9 x 13-inch greased pan. Cover with meat sauce mixture and top with cheese. Bake at 350° for 30 to 40 minutes.
Take oil and add sugar, mix well. Add eggs, soda, salt, vanilla, nuts and apples. Mix with flour. Bake at 325° for 25 minutes. Turn oven to 350° and cook another 20 minutes. Very good coffee cake.
Fry sausages; crumble. Drain. Add cheese, stirring in until melted. Spread rye slices on cookie sheet. Place spoonful of sausage mixture on each slice. Broil for 5 minutes in oven until bubbly.
Sift together dry ingredients. Beat egg white. Add 1 tablespoon whiskey to dry ingredients. Fold beaten egg white into dry ingredients, then fold pecans into mixture. Drop on greased baking sheet. (Teflon, if you have it, is best.) Bake at 350° for 10 to 15 minutes.
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Add sour cream. Combine flour, soda and salt. Add to creamed mixture. Stir in flavoring and pour into a greased and floured 10-inch tube or Bundt pan. Bake at 325° for 60 to 80 minutes.
Place a layer of corn chips in bottom of buttered casserole. Spread half the chili, onion and cheese over the corn chips. Repeat with remaining ingredients. Bake at 350° to 375° for 25 minutes. Makes 6 servings.
Mix cream cheese and 1/2 cup powdered sugar together and then whip until fluffy. Place in bottom of baked pie shell. Whip whipping cream and 1/2 cup powdered sugar and vanilla. Add crushed pineapple and nuts. Pour over the first mixture. Chill at least 2 hours. Garnish; 1/2 cup toasted coconut makes a pretty garnish.
Cook sugar and milk until soft ball stage. Add peanut butter and marshmallow cream. Beat until creamy. Add nuts and mix. Pour into greased pan.
Mix blueberry-cranberry drink together with prepared lemonade in a large pitcher. Chill well. Just before serving, stir in 1 1/2 cups ginger ale. Serve.
Mix all ingredients together in a bowl. Put in a glass pan (spray with Pam). Top with cornflakes. Bake at 300° for 45 minutes.
In large skillet, melt margarine and peanut butter together. Add chicken and cook until done. Be careful not to burn. The chicken will be very tender and have a unique flavor.
Melt shortening in frying pan. Add rice. Stir and fry a short time. Add red pepper and chicken broth. Cover and cook rice until fluffy. Add black-eyed peas; stir. Add 1/2 chopped tomato (optional).
Combine well sausage, cheese, Bisquick and water. Roll into walnut-size balls. Bake on ungreased cookie sheet for about 15 minutes at 350°. Makes about 100 balls.
Break pieces of cake in bowl. Mix vanilla instant pudding and pour over cake, then strawberries and glaze. Makes 2 layers. Top with cool whip. Refrigerate for at least 1 hour before serving.
Mix together. Split Coney Island buns, put in flat pan, put mixture in and tops on. Cover with aluminum foil. Bake in 250° oven for 30 minutes.
Brown ground beef with bacon. (Optional: Add onion and cook until tender, but not brown.) Drain excess fat. Add seasonings to meat mixture. Stir in undiluted soup. Cook slowly, uncovered, 10 minutes, stirring frequently. Stir in sour cream and heat through; do not boil. Prepare noodles as directed. Serve stroganoff over hot buttered noodles. Makes 4 to 6 servings.
Place shells on lightly greased baking sheet. Do not overlap! Melt chips in microwave on High for 1 minute. Pour over shells. Repeat with caramels. Sprinkle nuts over top. Bake in oven at 325° for 10 minutes or until shells are lightly browned. Remove. Cool and cut as you would a pizza.
Cream margarine, oil and sugars with mixer. Add eggs and vanilla and beat well. In separate bowl, sift flour, cream of tartar, soda and salt together. Add mixture to creamed mixture and blend well. Chill dough in refrigerator a minimum of 2 hours. Using floured rolling pin, roll part of dough into 1/4-inch layer on floured board, keeping remaining dough in refrigerator. Use cookie cutter to cut into desired shapes, then put on greased cookie sheets. Repeat procedure with rest of dough. Bake in preheated 350° oven 10 to 12 minutes or until cookies have a brown rim. If desired, dough can be shaped into walnut-size balls and arranged on baking sheet. Using a glass with a flat bottom, dip glass into granulated sugar and flatten each ball. Return to sugar to dip glass bottom again and repeat.
Dissolve yeast in water. Stir well. Mix in remainder of ingredients except for flour. Measure by dip, level, pour method. Mix in flour until dough is easy to handle. Add any remaining flour. Knead 8 minutes. Place in greased bowl. Cover. Let rise until doubled. Shape into rolls and let rise 1 1/2 to 2 hours. Bake at 400° for 12 to 15 minutes.
Mix everything, except pumpkin and milk. Add pumpkin; stir, then add milk. Stir. Makes 2 small pies. Bake at 425° for 15 minutes; reduce heat to 350° and bake an additional 20 minutes.
Put cookies in a bowl. Put scoops of ice cream on top of cookies and top with coconut.
Grease pans with Pam. Combine sugar, oleo and milk in a heavy 5-quart Dutch oven. Bring to a full rolling boil, stirring constantly. Boil 5 minutes over medium heat. Remove from heat. Stir in chocolate chips until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into 2 greased 13 x 9-inch pans. Cool at room temperature. Cut into squares.
In a large bowl, mix salt, flour and water. On a floured surface, roll dough out about 1/4-inch thick with a rolling pin. Cut your dough in desired shape. For country pie, place the dough in a small pie pan and trim around the edges. Make small balls out of the dough art for the fruit (cherries or blueberries). Paint the fruit desired color, then lattice the top. Before baking, brush with Pet milk. Bake at 325° for 45 minutes.
Cook macaroni. Stir in margarine, onion, salt and pepper over medium heat until onion is slightly tender. Blend in flour, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in cheese until melted.
Preheat oven to 350°. Cream the sugar and margarine. Add eggs, flour and vanilla. Stir in nuts. Spread in a 9 x 13-inch foil lined pan. Bake for 45 minutes. Cool cake; cut into 48 bars.
Pour pineapple, cherry mix and cake mix into greased tube pan. Top with nuts and dot with butter. Bake 1 hour at 350°. Serve hot or cold by scooping out and dumping on plate. Do not mix ingredients.
Mix all together (marshmallows last). Put into a jar or airtight container. Use 3 tablespoons to one cup of boiling water.
Place the chocolate stars in a double boiler. As soon as the water comes to a boil, remove from heat and let stars melt. Whip the whipping cream. Add the flavoring. Add melted chocolate and keep whipping until blended. Can add chopped nuts. Pour in 9 x 13-inch pan. Refrigerate.
About 2 hours before serving or early in the day, peel and devein shrimp. In 4-quart saucepan over high heat, heat water and 1 tablespoon salt to boiling. Add shrimp; heat to boiling, stirring occasionally. Cook 1 minute or until shrimp are tender; drain. Cover and refrigerate shrimp until chilled, at least 1 hour. Cut zucchini crosswise into thin slices; cut slices into thin strips. In medium bowl with rubber spatula, mix mayo, lemon juice, curry powder and 1/2 teaspoon salt. Stir in shrimp and zucchini to coat with dressing. Serve on lettuce leaves. Makes 6 servings.
Cook beans, drain and chill. Combine in mixing bowl mayonnaise, cheese, pimento, salt and curry powder. Add beans, toss and chill. Serves 6 to 8.
Combine first 6 ingredients, then add blueberries. Fill tins half full; let rise until up to top. Combine and let stand 5 minutes. Add and mix well. Bake for 350° for 20 minutes.
Place in mixing bowl. Mix thoroughly. Pour honey in. Add water and mix again. Spread on cookie sheets and bake at 250° for 1 1/2 hours. Stir and turn over once during cooking time. Keeps well. For long periods of storage, place in freezer.
Combine baking mix, sausage and cheese in bowl. Shape mixture into small balls. Place on foil-lined baking sheets. Bake at 375° for 12 minutes or until brown. Drain well. Yields 40 servings.
Pour oil into 3-quart microproof casserole. Add beef, stirring to coat. Add tomatoes, onion, garlic, salt and pepper. Cover with casserole lid and cook (micro) on High for five minutes, stirring once.
Melt the Cheese Whiz and 1/2 stick butter. Drain Veg-All. Crumble Ritz crackers. Put cheese, Veg-All and 1/2 stick butter in casserole dish. Place crumbled crackers on top. Bake at 350° for 30 minutes or until brown.
Cook carrots and potatoes until tender. Drain off 1 cup juice. Save juice and mix with brown gravy mix. Add roast beef and enjoy.
Mix all ingredients together. Pour into pie shell and bake at	350° about 50	minutes. Cool	before	cutting. An aluminum collar may be placed around the edge to prevent the crust from burning on the edges.
Preheat oven to 350°. Grease and flour bread pan. Mix eggs, sugar and oil. Mix dry ingredients and slowly blend into eggs, sugar and vanilla. Add strawberries. Bake for 50 to 60 minutes.
Add apples and sugar. Let stand 1/2 hour. Add oil. Blend flour, spice, baking soda and salt. Mix. Add vanilla, nuts and eggs. Mix. Bake in greased 8-inch pan at 350° for 45 to 50 minutes.
Melt sugar and butter in vinegar over low heat. Do not boil. Cream the cream cheese and Velveeta cheese together. Add vinegar mixture and pimento. Mix.
Mix butter in baking dish. Spread crackers over butter. Sprinkle other ingredients into layers. Bake at 350° for 20 to 30 minutes.
Mix together cake mix, 1 egg and butter. Press into a 9 x 13-inch pan. Mix together sugar, 3 eggs and cream cheese; pour on top. Bake at 350° for 35 minutes. Dust with additional powdered sugar. Cut into squares when cool.
Soak salmon in cold water and salt for 3 hours. Remove skin and bones of salmon, then shred finely. Combine remaining ingredients and chill mixture. Just before serving, add several cubes crushed ice.
Blend together with mixer. Put crushed vanilla wafer in muffin tin. Fill 3/4 full and bake at 350° for 20 minutes. Top with favorite pie filling when cool.
Mix orange juice with 3 cans of water. Stir in remaining juices. For a bright color, tint with red food color. Chill. Makes about 3 quarts.
Cream shortening and sugar; add egg. Sift dry ingredients and add to creamed mixture. Shape into balls and place on cookie sheet. Bake at 350° for 10 to 12 minutes.
Mix sugar, flour and eggs. Add oleo, then buttermilk and vanilla. Mix in pecans. Pour into unbaked pie shells. Bake at 450° for 10 minutes, then reduce heat to 350° for about 20 minutes or until done. Makes 2 pies.
Combine sugar, peanut butter, graham crackers and 3 sticks butter. Pack mixture onto cookie sheets, 13 1/2 x 9 x 1-inch. Melt the remaining ingredients in a double boiler, spread over candy and when cool, cut in squares.
Beat butter at medium speed with mixer for about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed for 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
In mixer bowl, cream the 1 1/4 cup sugar and butter or margarine until light and fluffy. Add eggs, the first 1 teaspoon of vanilla and the banana flavoring. Beat until fluffy.
Boil chicken in salted water. Be sure to have plenty of water as this broth will be used in making the dressing. When chicken is done, cool and remove bones. Cook chopped onions (use green tops also) and celery in 1 stick of butter. Add soups and warm. Crumble cornbread and light bread in large bowl. Mix all ingredients, using the broth. Salt and pepper to taste. Pour into large baking dish or several small ones. Can be frozen. Bake at 350° until golden brown on top. Baking time depends on size of pan used.
Combine eggs, sugar, oil, water and orange juice. Add sifted biscuit mix. Stir in marmalade and pecans. Grease muffin pans, fill 2/3 full. Bake at 425° for 10 minutes or until brown.
Bring juice and sugar to a boil. Add oil gradually, stirring constantly. Add poppy seed and bring back to a boil. Remove from heat, cool in refrigerator. Pour over spinach and toss.
Peel and core apples; cut into rings. Mix all ingredients; bring to boil. Stir often; add apples and cook only a few minutes or the rings will break.
Mix first 4 ingredients, then add egg and water mixture. Mix and divide. May be rolled and frozen.
Mix first three ingredients together, roll into balls and place on cookie sheet. Cover with wax paper. Chill for 1 hour.
Cook potatoes in their skins. Cool until they can be handled; peel and dice. Add eggs. Mix together Hellmann's mayonnaise, light (yellow) mustard and vinegar; mix well. You can add 1 teaspoon Grey Poupon mustard if you want. Pour over potatoes and mix well. Taste and if not sour enough, add more vinegar, mustard and mayonnaise if needed. Save the tops off green onions and cut in pieces to be added for color. Can also cut in pimento for color. Let stand at room temperature to absorb flavor for about an hour, then refrigerate. Makes 10 servings.
In a mixing bowl, cream Spry and sugar. Add molasses and egg, beating well. Add sifted dry ingredients. Mix well. Roll into small balls. Roll the balls in sugar. Bake at 350° for 8 to 10 minutes.
Mix together. Pour into pie shell and bake at 350° for 50 to 55 minutes.
Prepare Stove Top dressing as directed and add remaining ingredients. Put 1/2 dressing into a well-greased pan. Cover cut-up chicken pieces, then add rest of dressing. Cover with can of chicken soup. Bake at 350° for 1 1/2 hours or until done.
Place chicken meaty side down in dish. Mix together all other ingredients for marinade and pour over chicken. Refrigerate 6 hours or overnight. Turn chicken over, then bake, covered with foil for 1 hour at 350°. Remove foil during last 15 minutes. Baste well.
Mix cherries and pineapple in bottom of 9 x 13-inch pan. Sprinkle cake mix evenly over fruit. Spread coconut and nuts over cake mix. Pour margarine evenly over top. Bake at 325° for 1 hour.
Mix all ingredients thoroughly, except margarine and stuffing or cracker crumbs. Place in greased casserole dish. Melt margarine and add desired amount of stuffing or crackers for topping. Sprinkle on top. Bake at 350° for 35 minutes.
Take 2 tablespoons melted butter with the brown sugar, nuts and water and place in the bottom of 10-inch Bundt pan. Mix white sugar and cinnamon together. Dip each lightly in rest of melted butter then into sugar and cinnamon mixture. Place each biscuit on end in Bundt pan; pinch tips or sides of biscuits slightly together. Bake at 400° for 20 to 25 minutes. After baking, turn biscuit ring out onto plate. Serve immediately.
Beat cream cheese, sugar, egg and lemon juice together for 5 minutes. Place 1 vanilla wafer in bottom of midget cupcake cup. Put 1 tablespoon filling in cup. Bake 20 minutes at 375°. Remove cookies from oven and cool. When completely cool, place pie filling on top of cookies.
Combine water, 1/2 cup milk and 1/3 cup oleo in a saucepan over medium heat; cook until oleo melts, stirring occasionally. Let mixture cool to 125° to 130°. Combine 3 cups flour and next 3 ingredients in a large mixing bowl. Gradually add milk mixture to flour mixture, beating at low speed with an electric mixer. Add eggs and beat 2 minutes at medium speed. Gradually add 1 additional cup of flour, beating 2 minutes. Gradually stir in enough remaining flour to make a soft dough.
Combine first seven ingredients, mixing until able to form into dough. Roll out on greased cookie sheet. Cut into 2-inch squares. Sprinkle with sugar. Prick with a fork. Bake at 375° for 10 to 15 minutes or until light golden brown. Remove cookies from edge as they brown. Continue to bake remainder.
Mix all ingredients. Pour into baking dish. Bake 25 minutes at 350°. Let cool. Cut into squares.
Mix pudding, pineapple and milk. Add sour cream and Cool Whip. Add coconut to salad and mix well. This makes a large bowl or 3/4 of an ice cream pail.
Mix ingredients together. Add more vinegar and chives to taste, if needed. Spoon over asparagus, green beans or baked potatoes.
Rinse and drain beans. Thinly slice onion and pepper. Combine with beans in a large bowl. Add dressing and chill 24 to 36 hours to improve flavor.
Add sugar to yeast and water. Beat eggs in warm water. Add oil and salt. Add to the yeast and sugar mixture. Gradually add flour. This dough is rather sticky and will rise at least twice its size, so use a large bowl. (It is not necessary to knead the dough.) Let stand overnight.
Melt chocolate squares over hot water. Add 1 cup boiling water and cook directly over low heat until thick and smooth, stirring constantly. Add 1 cup sugar and continue cooking for 3 or 4 minutes. Cool and store. Yields 1 1/4 cups.
Put in blender and mix until smooth (1 to 2 minutes). Pour into pie plate. Bake 50 to 55 minutes at 350°.
Combine all ingredients, except lettuce, in a mixing bowl. Allow to chill 1 hour. Serve on bed of lettuce. Makes 2 servings.
Put chicken in a large kettle. Add diced onion. Cover with water and cook until tender. Take chicken from kettle. Cool enough to handle and remove meat from bones. Reserve broth and chicken.
Mix the cornmeal with the molasses, salt, butter, sugar, baking soda, eggs and spices. Add 3 cups of hot milk, stirring carefully. Place in a 2-quart covered pot and bake in a 400° oven until the mixture comes to a boil. Stir in the remaining hot milk and bake, covered, at 275° for 4 to 6 hours or until all the liquid is absorbed. Stir every 1/2 hour. Serve hot with ice cream on top. Yields 8 to 10 servings.
Drain both cans of fruit and mix juice with eggs, flour and sugar. Bring to a boil; remove from heat. Add jello powder. Let cool, and add drained fruit cocktail, pineapple and oranges. Mix with macaroni. Add marshmallows and Cool Whip.
Cook chicken. Remove skin and bones. Cut into bite size pieces. Combine all ingredients and toss lightly.
Brown onions and beef in pan and then add tomato sauce. Simmer for 5 minutes. Place squash in a large baking dish and dot with butter. Arrange eggplant on top of squash. Sprinkle with salt and pepper. Pour beef mixture over top. Bake for 45 minutes in 375° oven. Serves 4 to 6.