HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove stems from spinach. Wash and pat dry. Tear into bite-sized pieces. Combine spinach and other ingredients in a large bowl. Cover and chill. Serve with Raspberry Cream Dressing (recipe follows). Yields 6 to 8 servings.
Butterfly chicken breasts. Combine butter, oregano, basil and parsley in small bowl; set aside. Stir together bread crumbs, Parmesan cheese, garlic, salt and pepper. Spread herb butter mix over chicken. Cut Monterey Jack cheese in strips and roll them inside chicken breasts. Dip chicken rolls in melted butter and roll in bread crumb mix. Bake at 400° for 20 to 30 minutes.
Rinse and drain peas and lentils. In a Dutch oven, combine peas, lentils, broth, carrots, celery, red pepper, onion, bay leaf and cumin. Bring mixture to boiling. Reduce heat and simmer, covered, 1 hour or until peas are tender. Remove bay leaf.
Boil chicken for 20 minutes in water seasoned with salt and pepper to taste. Take half of water used in boiling the chicken to cook broccoli until tender. Combine soup and mayonnaise well; set aside. (Add a little water if too dry.) Spread prepared rice in bottom of 9 x 13-inch, lightly greased pan. Arrange broccoli on top of rice. Place chicken on top of broccoli. Pour soup and mayonnaise mixture over chicken. Sprinkle Parmesan cheese liberally over casserole and sprinkle paprika for accent. Bake at 350° for 35 minutes (uncovered).
Place cucumbers, onions and garlic cloves in a large pan; add salt. Cover with crushed ice and mix thoroughly; let stand for 3 hours. Drain thoroughly. Combine sugar, turmeric, celery seed, mustard seed and vinegar in large kettle. Bring just to a boil. Add cucumbers and onions. Bring just to a boil; heat through. Seal in hot, sterilized jars.
Cream first 5 ingredients. Add remaining ingredients. Roll into ball (walnut size). Put on cookie sheet. Dip wet fork into sugar and flatten. Bake at 375° for 12 minutes. Makes 5 dozen.
Combine first 4 ingredients. Add eggs and vanilla. Beat well. Bake at 375° for 20 to 25 minutes.
Butter a 9 x 13-inch pan. Line with whole graham crackers. Mix pudding with milk. Beat at medium speed for 2 minutes. Blend in whipped topping. Pour half of mixture over crackers. Place a second layer of crackers. Pour remaining pudding mix over second layer. Add third layer of crackers. Refrigerate for 2 hours.
Mix cake mix, margarine, egg and pecans by hand. Press mixture in bottom of 13 x 9-inch baking pan. Mix cream cheese, sugar and eggs with a mixer. Mix until thin and pour over cake mixture. Bake at 350° for 35 to 45 minutes.
Stir jello into pineapple. Add fruit cocktail. Stir in Cool Whip until well blended. Chill or freeze.
Heat oil in heavy kettle; add green pepper, onion and garlic. Cook until tender, but not browned. Add Worcestershire sauce, thyme, water and tomatoes. Heat to boiling. Add rice and ham. Cover tightly and cook 25 minutes, until rice is tender. Add mushrooms and shrimp; stir lightly and cook 2 to 3 minutes.
Mix and take out 1/2 cup for topping. Add 1 egg to mixture. Add 1 cup buttermilk mixed with 1 teaspoon baking soda (batter will be thin).
Grind up pears, onions and pepper in meat chopper. Add other ingredients. Cook for 30 minutes after it begins to boil.
Boil potatoes with skins on until halfway cooked. Peel and cube. Put potatoes in bottom of a 9 x 13-inch pan. Then layer onions, green pepper and cheese. Butter both sides of bread, cube and put on top of cheese. Melt butter and pour evenly over top. Bake at 375° until potatoes are done, approximately 45 minutes.
Saute onions and hamburger in oil until brown in a large kettle. Add tomatoes, cabbage, potatoes, carrots, celery and green pepper. Bring to a boil and add remaining ingredients. Cover and simmer for 1 hour. Serve sprinkled with grated Parmesan cheese.
Place oil and rice in skillet. On low to medium heat, saute until golden brown (continue stirring). Add onions; saute for 2 minutes. Add water, tomato sauce and all spices. Bring to a boil, reduce to simmer and cover tightly. Cook approximately 15 minutes or until liquid is absorbed.
Cream the butter and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well. Sift flour. Measure and sift again with the baking soda. Add flour alternately with buttermilk to the creamed mixture. Stir in vanilla, then coconut and nuts. Fold in egg whites. Pour batter into three 8-inch or two 9-inch greased and floured round cake pans. (Cake pans can be lined with greased and floured waxed paper.) Bake at 350° for 25 minutes or until cake tests done. Cool in pans about 5 minutes, then turn out on racks. When cake is cool, frost with Cream Cheese Frosting.
Crush candy bars; set aside. Pinch half of cake into small pieces. Put in bowl. In separate bowl, mix pudding according to directions. Fold in Cool Whip. Spread half of candy bar mixture onto cake, then spread half of pudding mixture. Repeat process to make 2 layers. Keep refrigerated. Make 5 or 6 hours before serving.
Mix cheese with hot rice. Add other ingredients in order named. Bake in oiled casserole at 350° for 60 minutes.
Cream butter and sugar; add the eggs and mix together. Sift together dry ingredients and add milk and vanilla. Mix and beat well. Dust blueberries with flour and fold into batter. Sprinkle sugar and cinnamon over top. Bake in 350° oven for 50 minutes.
Cut chicken into strips. Heat oil in 10-inch skillet. Add chicken and garlic; cook and stir until chicken is almost cooked through, 5 minutes. Drain and coarsely chop tomatoes, reserving juice. Combine tomatoes, picante sauce, juice, pepper, onion and cumin, mixing well. Stir into skillet. Simmer 5 minutes, stirring occasionally. Dissolve cornstarch in water and stir into skillet. Simmer 1 minute until sauce is thickened, stirring constantly. Serve over rice with cilantro and additional picante sauce. Makes 4 servings.
Mix Cool Whip and condensed milk together. Add chocolate milk. Freeze according to ice cream freezer manufacturers instructions.
Put tomatoes, black olives and green chiles in bowl. Mix vinegar, salt, oil and pepper. Pour over tomato mixture. Don't refrigerate more than 3 hours. Serve with plain Doritos or tortilla chips.
Cook 2 minutes, stirring constantly. When cool, add 1 cup salad dressing. This can be cooked ahead of time, but don't add salad dressing until ready to use. Can be kept for 2 weeks if refrigerated.
Fry pork chops in large skillet with a little oleo and oil. Pour undrained can of English peas over chops and add soy sauce (to taste). Heat until contents of skillet are hot (do not bring to a boil). Spoon peas and liquid over the creamed potatoes.
Mix the jellos in water and let set aside to cool. When syrupy, add the cottage cheese, mayonnaise, milk, celery, pecans and pineapple. Mix as you add each ingredients. After all is mixed well, pour into a 13 x 10 x 2 1/2-inch loaf pan and refrigerate.
Toss biscuit crumbs in melted oleo and set aside. Add onion, tomato soup and the crumbled bacon to lima beans; mix well. Put in a greased baking dish; top with biscuit mixture. Bake, until done, at 350° for approximately 30 minutes.
Combine onions, carrots, celery and pepper in chicken broth. Boil until vegetables are tender. Add potatoes and whipping cream. Simmer for 30 minutes. Melt butter and stir the flour into butter. Add this mixture to soup slowly. Add can of celery soup. Simmer.
Mix all ingredients in a bowl. Let sit 10 minutes. Divide into 2 parts. Roll on sprayed cookie sheet. Cut into 4 x 1/3-inch sticks. Bake at 250° for 45 minutes. Makes 100 sticks.
Cut boneless chicken into bite-size pieces; boil only until done. Do not overcook.
Melt butter in a large skillet. Saute pork over medium-high heat until pork is done, about 6 to 8 minutes. Drain pineapple, reserving syrup. Combine remaining syrup, vinegar, rice and Worcestershire sauce in a 2-cup liquid measure. Add almonds and pineapple juice and then the pork mixture. Simmer until rice is tender.
Saute onions and garlic in butter and set aside. In a 2-quart pot, put milk, parsley, salt, grated cheese and flour. Add the onion and garlic mixture. Turn stove top to medium heat and stir mixture until it becomes thick (like pudding). Put sliced potatoes in a 12-inch baking pan. Pour mixture over potatoes and cover. Bake for 30 minutes at 350°. Change oven temperature to 400°, uncover and bake 10 more minutes or until lightly brown.
Heat oven to 375°. Cut the toast into small squares (or substitute croutons). In casserole dish, repeat layers of tomatoes and toast. Sprinkle on salt and onion. Pour melted butter or margarine over top. Bake about 20 minutes. Serves 4 to 5.
Heat oil in skillet. Add sausage, onions, hash browns, peppers, black pepper and garlic. Saute over medium heat, 7 to 11 minutes. Put in 9 x 13-inch baking dish or iron skillet. Spread mushroom soup over vegetable mix. Bake at 350° for 25 minutes. Remove from oven. Spread fried onions and parsley and bake 2 minutes.
Combine all ingredients, except bacon. Mix well. Form into loaf on roasting pan. Crisscross bacon strips on top of loaf, in an X design. Bake in 325° oven for 1 hour until desired doneness.
Drain both cans of peaches, reserving 2/3 cup syrup. Dice contents of one can; reserve 1 can for garnish on top of pie. Heat reserved syrup to boiling. Remove from heat and add Jell-O and sugar. Stir until dissolved. Place yogurt in bowl and slowly add hot Jell-O mixture while stirring yogurt. Chill until almost set. Fold in whipped topping and diced peaches. Spoon into crust. Chill until set.
Combine first five ingredients in a large bowl. Add vanilla, vinegar and butter. Beat well. Slowly stir in water and beat well. Pour batter into an ungreased 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes until done. Frost with Caramel Frosting.
Add baking powder and nuts to crackers. Set aside. Beat egg whites until stiff. Add vanilla and sugar. Add to cracker mixture. Put in buttered pie pan. Bake at 325° for 25 minutes. Let set 8 to 12 hours. Top with Cool Whip.
This chopped apple mixture meaning "sweet like freedom" represents the mortar used by the Jews to build the pyramids for the Pharaohs.
Heat oil; saute onion. Add water and bouillon; bring to a boil. Add noodles, salt and garlic powder; cook 3 minutes. Add broccoli and cook 4 more minutes. Add torn up cheese and stir until melted. Add milk and heat.
Measure dry ingredients into a bowl. Blend eggs, milk and oil. Add to dry ingredients. Turn mixture into greased loaf pan. Bake at 350° for 1 hour. Cool for 10 minutes in pan, then remove and cool completely on a rack. (Really good toasted for breakfast!)
Measure flour into bowl. Make a well in center. Add egg yolks and whole egg. With hands, mix eggs into flour. Add water, mixing thoroughly. Turn dough onto a well-floured surface. Knead until smooth and elastic, about 10 minutes. Cover; let rest 10 minutes. Divide dough into 4 equal parts. Roll one part at a time paper thin, keeping remaining dough covered. Roll up and cut into thin strips. Let dry on tea towels for 24 hours. Cook in chicken broth until tender, about 25 minutes.
Combine ingredients and roll in 1-inch balls. Bake on greased cookie sheet about 20 minutes. Serve warm.
Mix all ingredients, except broth, together in frying pan. Saute until wild rice looks slightly yellow. Add bouillon broth. Put everything in greased 2-quart casserole. Cover and bake at 325° for 1 hour.
Mix ingredients until smooth. Serve with sliced apples, strawberries, peaches, grapes, etc.
Stir together flour, baking powder, soda, salt and sugar. Set aside. Stir together mashed bananas and bran cereal. Let stand for about 2 to 3 minutes. Add eggs and shortening. Beat well. Stir in nuts. Add flour mixture, stirring until it is moistened. Put in muffin pans. Bake 15 minutes at 350°. Yields 20 to 24.
Place margarine in 1-quart casserole. Microwave at High (100%) until melted, 30 seconds to 1 minute. Stir in flour and salt. Blend in milk. Microwave at High (100%) until thickened, 3 to 6 minutes, stirring once or twice during cooking.
Clean and devein 1 pound fresh shrimp. Cook shrimp in one quart lightly salted water with 1/4 cup vinegar. Cook about 10 minutes. Let shrimp cool in cooking liquid until cold. Remove shrimp and drain. Place chunks of fresh crisp lettuce on salad plate and arrange tomato wedges on top. Top each salad plate with shrimp and top with shredded horseradish. Serves 4.
Mix all dry ingredients. Pour melted margarine over this and mix. Bake this crumb mixture at 325° for 45 minutes or until golden brown. Stir occasionally during baking period.
Cook spinach according to directions and drain well. In buttered 2-quart shallow baking dish (12 x 8 x 2-inches) arrange half of bread cubes. Spread spinach on bread evenly. Sprinkle with 1 cup Cheddar cheese. Top with remainder of bread and cheese.
Chop tomatoes and basil. Squeeze 3 to 5 cloves of garlic. Bring water to boil and cook pasta. When done, drain and quickly mix with vegetables. Add salt and pepper to taste. Serve while very hot, accompanied with fresh Parmesan cheese to grate on top.
Beat the cream cheese at medium speed with electric mixer until smooth. Add sugar and peanut butter, beating well. Gradually add milk, beating until smooth. Fold in Cool Whip and spoon into crust. Sprinkle with peanuts. Freeze.
Put the first 3 ingredients in a bowl and mix well. Add shortening and mix until crumbly. In a small bowl, beat together the water, vinegar and egg. Combine the 2 mixtures until all ingredients are moistened; mix well.
Melt butter in pan; add onion. Cook. Remove from heat. Mix Jiffy mix, eggs, sour cream and broccoli; add onion. Bake at 350° for 30 to 45 minutes.
Chill dough several hours. It can be placed in freezer for shorter time. Form into small balls, and roll in powdered sugar. Place on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Brown onions in fat, add hamburger and cook for few minutes, tossing with fork. Add remaining ingredients and simmer gently for 45 minutes. Prepare frankfurters to suit individual taste, either boil, steam or broil. Split long rolls, place franks in center and fill center cavity with hamburger sauce. Serve very hot.
Bake rolls (spread out) on cookie sheet as directed. Mix other ingredients and spread over cool crust. Add vegetables and cheese.
Preheat oven to 450°. Sprinkle onion and cheese over crust. Blend together all remaining ingredients, adding spinach last. Pour over cheese and onions. Bake at 450° on the bottom rack for 15 minutes. REDUCE heat to 350° and bake 30 minutes longer. Remove from oven and let cool 5 minutes before serving.
Put milk and banana in blender container. Add ice cream. Blend smooth. Serves 2 to 3.
Mix together and pour into unbaked 9-inch pie crust. Bake in 350° oven for 40 to 50 minutes.
Mix all ingredients well and pour into greased and floured pan. Bake at 325°. In a 9 x 13 x 2-inch pan, bake approximately 30 minutes. In an 8 x 3-inch pan, bake approximately 50 minutes.
Put all ingredients in crock pot and heat till cheese is melted. Stir. Dip with Doritos or tortilla chips.
Place pork, fat side up. Combine next 3 ingredients. Rub over surface of meat. Roast at 325° for 2 1/2 hours. Combine orange peel, juice and brown sugar; spoon over roast. Return to oven and roast 1 hour longer, basting frequently. Make gravy. Add flour, dry mustard, marjoram and water. Makes about 10 servings.
Mix all of the ingredients well. Place in loaf pan. Bake at 350° for 1 hour.
Slowly melt marshmallows with oleo. Stir in food coloring, then gently stir in corn flakes until coated. Drop on waxed paper and decorate with red hots (cinnamon candies).
Mix sugar, cocoa, milk, salt and syrup together. Bring to a boil. Reduce heat and cook to a soft ball stage (about 8 minutes). Remove from heat and add peanut butter, vanilla, nuts and butter. Mix thoroughly. Pour onto a buttered platter until hard. Cut into pieces.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking dish. Cook noodles according to directions; drain and mix with chicken. Melt butter; saute celery, onion and green pepper. Sprinkle with flour, gradually stir in broth until thickened. Season with salt and pepper; stir in cheese. Cook over low heat, stirring constantly; stir in olives and mushrooms. Pour over chicken and noodles. Sprinkle with almonds. Bake at 350° for 45 minutes. Makes 10 to 12 servings. Can be prepared ahead and refrigerated. Allow 15 more minutes for cooking.
Blend flour, baking soda and salt; set aside. Cream shortening and vanilla together. Add sugar gradually, creaming until fluffy. Add egg yolks, one at a time, beating thoroughly after each addition. Mixing until well blended after each addition, alternately add dry ingredients in fourths and a mixture of the evaporated milk and lemon juice in thirds to creamed mixture. Beat egg whites until stiff, but not dry, peaks are formed. Fold into the batter.
Parboil chicken breasts 20 to 25 minutes. Parboil broccoli 5 to 8 minutes until tender. Mix soup, lemon juice and mayonnaise together.
In skillet, cook meat and onion until meat is browned; drain. Stir in sour cream, Worcestershire sauce, garlic powder and 3/4 teaspoon salt. Heat through; do not boil.
Cook and stir beef in a large skillet over medium-high heat until beef is no longer pink. Pour off drippings. Stir in cheeses, chilies, taco sauce and eggs. Transfer mixture to 8 x 8-inch baking pan. Bake at 350° for 35 to 40 minutes or until a knife inserted in center comes out clean and top is golden brown. Cool in pan 15 minutes. Cut into 36 squares. Serve with tortilla chips. Makes 36 appetizers.
Mix cake mix, pudding, water, oil, extract and vanilla. Add 4 eggs, beat in one at a time. Put 1/2 of mixture in 9 x 13 pan. Mix sugar, cinnamon and nuts. Put 1/2 of this over cake mix. Spread the rest of cake mix, then rest of topping. Bake at 350° for 30 to 35 minutes.
Put all ingredients in bowl. Mix together. Work with hands. Pour into greased and floured bundt pan. Bake at 350° for 45 minutes. Let cool in pan before removing.
Cook and stir cheese and mayo over low heat until cheese melts. Beat smooth with rotary beater. Stir in sour cream and dill. Serve over cauliflower, asparagus, broccoli or carrots. Makes 1 cup.
Combine all ingredients in mixing bowl. Place in greased 3 x 9 x 2-inch pan. Bake at 350° for 30 minutes or until done.
Put Blue cheese, buttermilk, onion and garlic in blender and blend. Add mayonnaise.
In a small bowl, combine steak sauce, lemon peel, garlic, pepper and oregano. Brush on both sides of steaks. Grill steaks over medium heat or broil 6 inches from heat source for 5 minutes on each side or to desired doneness, brushing with sauce occasionally. Serve immediately.
Bake according to directions. When it is cool, slice into 4 sections horizontally. (Each layer must be sliced once.)
Combine all ingredients in a large bowl. Drop by spoonfuls on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until golden brown. Makes 6 1/2 dozen 2 1/2-inch cookies.
Knead ingredients. Chill thoroughly. Roll into small balls. Freeze until solid. To finish, melt 1 pound bitter chocolate in top of double boiler. (For 4 batches, use 1 1/2 pounds chocolate.) Add a few shavings of paraffin. Drop frozen balls into chocolate. Lift out with fork. Shake off excess chocolate. Slide onto wax paper. Cool and pack.
Heat oven to 350°. Cut oleo into dry cake mix until crumbly. Mix in coconut. Pat mixture lightly into 13 x 9-inch pan, building up slight edges. Bake 10 minutes. Arrange peach slices on warm crust. Mix sugar and cinnamon; sprinkle on peaches. Blend sour cream and egg; drizzle over peaches. (Topping will not completely cover peaches.) Bake 25 minutes or until edges are light brown. (Do not overbake.) Serve warm. Makes 12 to 15 servings.
In a medium boiler mix flour, sugar and salt with the chocolate syrup; add egg yolks and stir well; add the milk and stir until everything is blended smoothly. Cook over low heat stirring constantly until thick. Remove from heat and add vanilla and butter and stir. Pour into baked pie crust. Use egg whites for topping.
Drain pineapple, reserving syrup. Cut sausages in thirds, crosswise and brown in skillet.
Brown beef and drain. Combine picante sauce, water and tomato sauce. Add to ground beef. Add green chilies, 1/2 cup cheese and 1/2 cup French fried onions. Stuff shells with ground beef mixture.
Slice kielbasa about 1/2-inch thick. Simmer in chili sauce, bourbon and brown sugar mixture for 2 hours. May be made ahead and reheated. Serve as an appetizer.
Prepare rice according to package directions, but omit fat. Cool in mixing bowl. Stir in mayonnaise, green pepper, green onion and tarragon. Add chicken; toss lightly to coat. Cover and chill. Shortly before serving, add peaches and toss. Serve in lettuce cups. Serves 4.
Melt butter in pan. Saute onion in butter. Add frozen broccoli and cook in butter, adding no water. Add jar of Cheez Whiz to cooked broccoli and stir until melted. Blend in cream of chicken soup and mushrooms. Add rice to mixture. Bake at 375° for 15 minutes. May be prepared ahead of time and frozen.
In a Dutch oven or large saucepan, cover chicken with water and bring to a boil. Reduce heat and simmer for 40 minutes or until tender. Reserve broth. Bone and shred chicken, then set aside. Saut celery, onion and carrots in butter until soft. Add flour. Cook while constantly stirring until golden brown. Add broth, salt and pepper and bring to boil. Add noodles. Cook until noodles are tender, stirring occasionally. Add reserved shredded chicken and half and half.
Brown meat with garlic powder, oregano, basil and onion. Drain well. Pour sauce into large pan and mix with meat. Heat well. Cook noodles in water and olive oil. Combine cottage cheese with 2 beaten eggs. Mix well with other cheeses, saving 1 cup of Parmesan for top layer.
Mix all ingredients together. Chill 6 to 8 hours or overnight before serving.
Butter a 9-inch pie pan. Cover the bottom with cranberries. Sprinkle nuts and brown sugar. Beat egg in small mixing bowl. Add flour and sugar. Pour in melted butter. Mix well and pour over top of cranberries. Bake at 325° for 45 minutes. Cool. Top with whipped cream.
Dust in flour, salt and pepper the chicken. Brown well in margarine or oil. Lay onion on top of chicken. Add soup and water, poultry seasoning and salt and pepper to season. Cover tightly and cook over very low heat for 45 minutes. One cup milk or 1 cup dairy sour cream may be added just before serving, if desired.
Cut hot dogs bite size. Place in crock-pot. Add beer over; add Tabasco sauce. Simmer at least 1 hour. If not hot enough, add rest of the Tabasco. Serve with chili sauce dip.
Put popped corn in large brown grocery bag. Combine sugar, butter, syrup and salt in 2-quart microwave bowl. Microwave on High 3 to 4 minutes, stirring after each minute. Bring to boil. Microwave 2 minutes. Stir in baking soda. Pour mixture over popped corn and peanuts in bag. Close bag and shake well. Microwave on High for 1 1/2 minutes. Shake bag and microwave 1 1/2 minutes. Pour into large roaster and let cool. Separate. Store in tightly covered container.
Mix all ingredients in the order given in mixer on high speed. Pour into 10-inch greased pie pan. Bake at 350° for 35 to 40 minutes. This pies makes its own crust, filling and topping, while baking.
Cream oleo, cream cheese, sugar, salt and vanilla. Add egg and milk. Beat well; add flour. Stir in coconut. Drop by teaspoons on ungreased cookie sheet. Top with one-half maraschino cherry. Bake at 325° for 16 to 20 minutes. Do not let brown.
Combine both ingredients in medium saucepan and stir over low heat until hot and smooth. Serve immediately, garnishing, if desired, with a dollop of whipped topping. Sprinkle with frozen Milky Way bar. Makes 2 or 3 servings.
Pour chicken stock into saucepan and bring to a simmer. Peel pears, save parings and cut pears into uniform pieces. Add to chicken stock and cook until tender (5 to 10 minutes). Drain pears and reserve stock. Puree pears in blender or food processor.
Mix together flour, melted margarine and 1/2 cup sugar. Press into pan. Cook at 400° for 20 minutes. Cool completely.