HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain spinach. Melt cream cheese and butter. Slice artichoke hearts and place in lightly greased 2-quart casserole. Combine spinach, cream cheese mix and lemon juice. Spoon over artichokes. Sprinkle with breadcrumbs. Bake at 350° for 30 minutes.
Beat heavy cream and refrigerate. Blend together softened cream cheese, sugar, milk and vanilla. Fold in whipped cream. Line bottom and sides of a 9-inch spring-form pan with ladyfinger halves (leave in strips, don't separate). Pour in half of the mixture. Layer with remaining ladyfingers. Pour in rest of mixture. Top with fruit pie filling. Refrigerate at least overnight, if not longer.
Slide out contents of corned beef hash. Cut into 5 slices. Fry in hot fat in heavy skillet over hot coals. Serve on toasted buns with mustard or chili sauce. Accompany with fresh onions and steaming mugs of coffee.
Place breadcrumbs in large bowl and add just enough milk to make a loose dressing. Set aside. Melt butter in large skillet and saute mushrooms. Add them to breadcrumbs in bowl. Stir in parsley, eggs, salt, pepper and nutmeg and blend well. Fold in shrimp and crabmeat. Wash fillets and salt and pepper well on both sides. Place 3 fillets skin side down in a greased glass baking dish. Spoon breadcrumb stuffing over fillets. Cover with remaining 3 fillets, skin side up. Fasten stuffed fillets together, using 3 toothpicks per fillet. Bake in preheated 350° oven for 30 to 40 minutes or until fish flakes easily. Baste frequently while baking with melted butter.
Combine graham cracker crumbs, 1/4 cup sugar and butter. Press into bottom and halfway up sides of 9-inch spring-form pan. In large mixing bowl, beat cream cheese until smooth. Gradually add 1 cup sugar. Add sour cream, beating until fluffy. Add lemon rind and vanilla; add eggs, one at a time, beating until blended and pour into pan. Bake in preheated 300° oven for 60 minutes. turn off oven and leave door ajar for 60 minutes. Remove from oven, cool and refrigerate at least 3 hours or overnight. If desired, garnish with fruit.
Mix together graham cracker crumbs and melted butter. Press into bottom of a 9 x 13-inch pan. Mix 2 sticks of butter (not melted), eggs and confectioners sugar together. Mix for 15 minutes. Pour on top of graham crackers. Then slice bananas on top of mixture. Layer bananas. On top of bananas, put crushed pineapple. Spread Cool Whip on top. Garnish with cherries and nuts. Refrigerate for 2 hours before serving. Great for a hot summer day.
Mix. Use with poultry, veal, seafood, broccoli, spinach and rice.
Wash jars. In bottom of each jar place the dill, hot pepper, garlic, mustard seed, celery seed and pickling spice. Pack cold cucumbers on top of this. Make a solution of the vinegar, water, sugar and canning salt. Bring to a boil and pour over cucumbers. Put jars in canner. Fill with water to neck of jars. Bring to a boil. Put lid on canner and simmer for 5 minutes. This solution will be enough for 6 to 7 quarts. If you have any left, just use for next batch.
Boil the giblets (gizzards and hearts) in salted water until very tender. Set aside the water. Saute the livers in small amount of oil. Grind or chop the gizzards and liver. Start the sausage to cooking in a skillet on low heat. When fat begins to cook out, add the onion, bell pepper, celery and garlic. Continue cooking on low heat while stirring occasionally, until all the vegetables are soft, then add the giblets and livers and simmer for 5 minutes.
Mix all ingredients and mix well. Pour into greased and floured Bundt pan or 2 loaf pans. Bake at 350° for 1 hour and 15 minutes.
Mix tuna, dressing, onions, red pepper and seasonings. For each sandwich, top English muffin half with lettuce, tomato and tuna mixture. Place on cookie sheet. Broil 1 minute. Top with 2 process cheese slices. Broil 1 to 2 minutes or until cheese begins to melt. Makes 4 sandwiches.
Combine rice-a-roni, excluding seasoning pack, with ground beef and egg. Shape into meatballs. Brown on all sides in skillet. Combine contents of beef seasoning packet with 2 1/2 cups hot water. Pour over meat. Cover and simmer for 30 minutes. Thicken gravy, if desired.
Combine shortening, sugars, eggs and vanilla. Beat together thoroughly. Add flour, salt, soda and oatmeal. Mix well. Shape in balls and place on ungreased cookie sheet. Bake in oven at 350° for 10 minutes.
Dissolve jello in 1 cup hot water. Cool, but don't let it get too cold. Add crushed pineapple. Mix sugar with softened cream cheese. Blend in Cool Whip and all other ingredients. Chill at least 2 hours, but best when chilled overnight. Cut into squares.
Bake cake as directed in 9 x 13-inch pan. In saucepan over medium heat, cook pineapple and sugar for 5 minutes. Punch holes in hot cake and pour pineapple over it. Cool for 30 minutes. Mix instant pudding and pour over cake. Slice bananas on top of pudding. Top with Cool Whip. Sprinkle with coconut. Cover and refrigerate.
Place chopped cabbage in medium mixing bowl. Pour heated vinegar and diet sweetener mixture over cabbage; drain. Sprinkle with pepper before serving.
Boil potatoes in their jackets. Cool, peel and rice (about 2 1/4 cups). In a large pot, have boiling water ready. In a mixing bowl combine potatoes, flour, salt, farina, egg and milk. Mix thoroughly until smooth. Dust hands with flour. Form into balls about 1-inch in diameter. Drop dumplings into rapidly boiling water. Boil gently again. Simmer the dumplings for about 10 minutes or until they rise to the top. Makes about 12 to 14 dumplings.
Mix vegetables and pour salad dressing over all. Refrigerate overnight and serve with tortilla chips.
Mix ingredients lightly. Do not overmix. Place in 5 (4 x 9-inch) loaf pans. Bake 1 1/2 hours at 300°. Serving: 4 ounces.
Brown beef, drain off fat. Add sauce and water, simmer for 10 minutes. Combine the eggs, Ricotta or cottage cheese, Parmesan cheese, parsley, salt and pepper; mix well. Pour 1 cup of sauce in the bottom of a 13 x 9 x 2-inch pan. Layer 3 slices of uncooked lasagne noodles over sauce, cover with 1 1/2 cups sauce. Spread one-half of the cheese filling mixture over the sauce, sprinkle on one-half of the Mozzarella cheese. Repeat layers of noodles, sauce, cheese filling, Mozzarella cheese and top with layer of noodles and remaining sauce. Cover with foil. Bake for 1 hour at 350°, then remove foil and bake 10 minutes longer. Allow to stand at least 10 minutes before cutting to serve.
Combine nuts, brown sugar, 1/4 cup flour and cinnamon; cut in 1/4 cup margarine until mixture resembles coarse crumbs.
Preheat oven to 350°. Melt butter in 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Arrange pineapple slices on sugar; put cherry halves in center of each slice. Prepare cake as directed on package. Turn batter over fruit and spread evenly. Bake at 350° for 43 to 48 minutes. Let stand 5 minutes to set topping. Loosen cake from pan; turn upside down on platter.
Mix all ingredients. Store in airtight container. Use 1 to 1 1/2 teaspoons per cup of hot water (stronger for iced tea).
Sprinkle chicken with pepper, salt and paprika. Brown rice and onions in butter and spread in buttered baking dish. Add chicken broth and celery salt. Place chicken on top. Cover tightly with foil. Bake at 350° for 1 hour. Remove cover and bake 15 minutes longer or until meat is tender.
Preheat oven to 350°. Spray 2-quart oval baking dish with nonstick cooking spray. Crumble sausage into large skillet. Brown over medium-high heat until no longer pink, stirring to separate meat. Drain sausage on paper towels. Discard fat and wipe skillet with paper towel. Melt 2 tablespoons butter in same skillet over medium heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Cook and stir until thickened. Add sausage, potatoes and eggs. Stir to combine. Pour into prepared dish. Melt remaining 1 tablespoon butter. Combine corn flakes crumbs and melted butter in small bowl. Sprinkle evenly over casserole. Bake, uncovered, 30 minutes or until hot and bubbly. Sprinkle with green onions. Makes 6 servings.
Heat oil in a 4 to 6-quart Dutch oven over medium-high heat. When oil is sizzling, add onion, garlic and celery. Stir until onion and celery are just tender. Crumble in ground turkey and cool, stirring and breaking up the meat, until lightly browned. Stir in red and green bell peppers and continue cooking 4 to 5 minutes. Stir in tomato sauce, water, salt, paprika, chili powder, oregano and cayenne. Bring to boil, then reduce heat and simmer, covered, 20 minutes. Stir in beans. Cook, uncovered, 20 to 30 minutes. Serve hot with shredded Cheddar. Makes 4 to 6 servings.
Saute the celery, onion and pepper in the butter. Grease a square pan. Layer the cooked spaghetti, shrimp (cut lengthwise), cheese and sauce. Repeat. Top with cheese. Bake at 350° until bubbly. Let cool 5 minutes, then cut and serve.
Combine ammonia and milk. Let stand until ammonia has dissolved. Cream sugar and lard. Add salt and eggs and mix well. Add ammonia, milk and lemon oil. Add flour and mix well. Knead the dough. Roll to 1/8-inch thickness; cut with square cutter. Prick with fork. Bake at 400° until light brown.
Cut cucumbers into half moons. Cut peppers into mouthsize pieces. Slice Roma tomatoes thinly. Dice as much onion as desired. Mix ingredients in a large bowl with Italian dressing. (Best dressing to use is Good Seasons fresh dressing.) Serves 8.
Mix pumpkin, sugar, salt, spices and flour. Add the slightly beaten eggs, milk and cream. Mix well and pour into a 9-inch unbaked pie shell. Bake at 425° for 12 to 15 minutes. Reset oven at 350° and finish baking 25 to 30 minutes.
Combine all ingredients, except hot dogs. Dip each hot dog into batter and fry in deep fat until brown. Drain on paper and serve hot. A popsicle stick can be inserted into end of corn dog.
Drain fruit cocktail thoroughly. Combine orange juice concentrate, marshmallows and salt. Stir over low heat until marshmallows are melted; cool. Whip cream until stiff and fold into marshmallow mixture. Fold in 2 cups of fruit, reserving remainder for garnish. Sprinkle graham cracker crumbs over bottom of 8-inch square pan. Spoon the cream mixture over it. Chill overnight. Cut in squares and top with remaining fruit.
Saute meat in 1/4 pound of butter until brown. Add tomato paste and season with salt, pepper and cinnamon. Simmer until liquid has absorbed. Pour milk, eggs and flour in top of double boiler and cook for 1 minute. Do not let thicken. Set aside. Cook macaroni; drain well and add 1/4 pound melted butter or margarine with 1/2 pound Parmesan cheese. Grease 13 x 9 x 2-inch baking pan and layer 8 sheets of Phyllo pastry in pan, brushing each sheet with melted butter. Pour a layer of macaroni over top. Stir 4 tablespoons white sauce into meat mixture and pour over macaroni. Add remaining macaroni over meat and top with remaining white sauce. Seal all with 8 more sheets of Phyllo pastry, brushing each sheet generously with melted butter. Bake 45 minutes in 350° oven. Serves 6.
Mix all together. Put in a greased casserole dish. Bake at 350° for 45 minutes. Better if made the night before baking. Can make and freeze, then bake later.
Spread peanut butter on Ritz crackers and top with another cracker. Melt 1 package white stars in double boiler over low heat. Spread on top of crackers as frosting and place a chocolate star on top. You may substitute 1 box of powdered sugar mixed with enough milk to make a thick but spreadable frosting in place of the white stars. We sometimes top them with M&M's or corn candy.
Cut top off corn; scrape milky white substance from cob. This makes about 4 cups kernels. Mix corn, salt and water together. Melt butter in a large skillet. Add corn; cook over medium heat, stirring to be sure it won't burn on the bottom. Cook for 15 minutes or until corn is tender.
Mix margarine, flour and pecans together. Press into a 13 x 9-inch baking pan. Bake at 325° for 20 to 25 minutes or until light brown. Cool.
Mash potatoes and mix with other ingredients. Bake, uncovered, in 2-quart casserole, at 400° for 20 minutes.
Mix everything, except nuts, and place in a 2-quart casserole dish. Sprinkle with nuts. Bake 40 minutes at 350°.
Crust: In a 9 x 13-inch pan, melt margarine; add flour and nuts and mix. Press in bottom of pan. Bake 15 minutes; cool.
In a small saucepan, combine margarine or butter and cinnamon. Heat and stir until margarine is melted. Drizzle over popcorn. Toss. Sprinkle cocoa powder over popcorn; toss to mix. Serves 4.
Tear lettuce into bite size pieces. Layer chopped broccoli, celery and bell pepper. Spread with frozen peas. Sprinkle with cheese. Slice red onions and spread out over the top of peas. Mix salad dressing and sugar. Spread over the top of onions. Sprinkle with cheese. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
Cut chicken breasts into half. Place each half between two pieces of waxed paper. Pound until 1/4-inch thick. Sprinkle chicken evenly with garlic powder and pepper. Coat with flour. Heat oil and 2 tablespoons of butter in a large skillet over medium heat until hot. Cook chicken until done and lightly brown, about 4 minutes on each side. Remove chicken to warm platter. Heat remaining butter in same skillet until melted. Stir in lemon juice and pour over chicken. Garnish with chopped parsley and lemon slices. Serve with spaghetti and Parmesan cheese.
Combine egg yolks and milk in saucepan. Mix the sugar, cornstarch and salt together; stir into egg mixture. Cook, stirring constantly, until thickened. Pour filling into a bowl. Cover with wax paper and chill. Turn mixture into mixing bowl; whip with electric mixer. Add peanut butter and vanilla, creaming together thoroughly. Pour into pie shell; chill until set. Top with whipped cream and chopped peanuts.
Melt chocolate and butter together. Add rest of ingredients. Mix well. Pour into 9 x 13-inch pan. Bake 25 minutes at 350°.
In frypan, brown sausage (remove from casings); add onion, garlic and green pepper. Pour off drippings. In large Dutch oven, add water, bouillon, tomatoes, carrots, spices, meat and tomato sauce. Cook 30 minutes, then add zucchini and tortellini; simmer 30 minutes. Sprinkle cheese on top of each serving.
Take rolls out of pan. Slice lengthwise in half with serrated knife. Place lower half back in pan. Place a layer of cheese and ham over rolls in pan.
Cut and peel potatoes to boil. Put all ingredients in huge pot. Cook for about half an hour after it boils.
In large bowl, break angel food cake into small pieces. In another bowl, mix vanilla pudding with cup of milk, then add into this, ice cream, then pour over cake. In bowl, mix strawberry Jell-O and boiling water (1 cup); don't add cold water. Then add frozen strawberries; mix with Jell-O until thickened, then pour over cake. Cool, then add Cool Whip. Very good.
Mix 2 eggs, slightly beaten with 1 1/2 C of pumpkin. Combine 1/4 C brown sugar, 1/2 C granulated sugar, spices & sugar. Add to pumpkin, stir in evaporated milk. Pour into chilled unbaked pastry shell. Bake in hot oven 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake 25-35 minutes more or until knife inserted in custard 2 inches from edge comes out clean.
Brown meat in skillet; drain. Add bar-b-que sauce, brown sugar and onion; mix well. Place each biscuit in a greased muffin pan; press down and up the sides. Spoon meat mixture into cups; top with grated cheese. Bake at 400 degrees for 10 to 15 minutes.
In large skillet, melt butter. Add mushrooms, green pepper and pimentos. Cook and stir about 5 minutes. In a jar, combine water, flour, bouillon and pepper. Cover jar and shake well to combine ingredients. Pour combined ingredients into skillet with mushroom mixture. Cook until thickens. Add chicken and reheat gently. Serve with toast or biscuits.
Cook spaghetti according to package directions. Drain and combine with chicken, broth, dressing and mushrooms in a large mixing bowl. Place mixture in a 2-quart casserole. Mix together cheese and bread crumbs; sprinkle over spaghetti mixture. Bake at 350° for 25 minutes or until casserole is hot and bubbly.
Roll each individual biscuit into melted butter. Roll next in cinnamon and sugar. Place on a cookie sheet. Bake at 350° for 10 minutes.
Soak candies in milk overnight or until dissolved. Cream the shortening and sugar. Add milk mixture alternately with dry ingredients, cake flour, baking powder and salt. Fold in stiffly beaten egg whites. Pour batter into two 9-inch pans that have been lightly greased and dusted with flour. Bake at 350° for 30 minutes or until cake springs back to the touch.
In large bowl, mix sugar, shortening and eggs with fork. Add flour and baking soda and milk mixture mixed together. Mix. Add bananas, salt and pecans. Grease 2 loaf pans with shortening. Divide equally in pans. Bake in 325° oven for 1 hour and 5 minutes. Let cool 5 minutes and loosen with knife. Turn over then flip on bottom side (right side up) to cool on wire rack. Yummy!!
Mix all together. Pour into greased casserole. Bake at 375° for 45 minutes.
Mix and bake at 350° for 22 minutes. When cake is cooked, top with Cool Whip or chocolate syrup.
Mix all ingredients well. Pat into a cookie sheet. Bake at 350° for 25 minutes.
Brown chicken under broiler. Place in dish; sprinkle with paprika. Place onion slices on top. Combine orange juice, brown sugar, parsley, soy sauce, ginger, water and sherry; pour over chicken and onions. Cover and simmer until tender, about 35 to 40 minutes. Approximately 195 calories per serving.
Heat sugar and vinegar until sugar melts. Add a dash of pepper, garlic and 1/2 cup Wesson oil. Heat 1 minute. Remove and cool. Pour dressing over vegetables in large bowl. Chill 12 to 24 hours.
Combine all ingredients in a bowl. Beat until smooth (this might also be mixed in a blender). Pour part of batter in a clean funnel with about 5/8-inch opening, holding finger over bottom of funnel. Drop batter into hot, deep fat (375°). Swirl in circles from center out. Make each circle 5 to 6 inches in diameter at widest part. Turn with long tongs. Brown on both sides; drain on paper towel. Serve with sprinkling of powdered sugar, jelly, syrup, molasses or honey.
Brown ground beef with garlic, salt, pepper, and onion. Mix enchilada sauce and cream of chicken soup until heated through. Heat tortilla in a saucepan with butter until just warm.
Toast and break bread into small pieces. Chop all the vegetables; add them to the bread and mix well. Add mashed garlic, lemon juice and oil; toss well. Serve on platter. Garnish with pomegranate seeds and a little chopped onion and tomatoes.
Saute first seven ingredients together for 15 minutes. Stir often. Add crawfish. Cook 15 minutes. Stir often. Add half and half and 1/2 of Velveeta and all jalapenos. Add salt and pepper and cook for 30 minutes. Stir often. Add cooked noodles. Put in greased casserole dish. Top with Parmesan and remaining Velveeta. Bake at 350° for 15 to 20 minutes.
Take 2 heads of collards, cut the leaves off and throw away the stalk and stems. Put your collards in the washing machine on gentle cycle (make sure to rinse the machine first) and wash 2 times (or you can wash by hands, one leaf at a time). Take out any leaves that looks spotted or yellow and brown. In a big pot, fry some fatback, then add collards. Add water. Boil and cook until your collards are tender. Add some sugar (2 tablespoons), salt and pepper to taste.
Layer first ingredients in order given in large salad bowl. Cover with salad dressing, sugar and vinegar mix. Sprinkle with cheese. Cover and refrigerate overnight.
Mix cracker crumbs and margarine; pack down in a baking dish and bake in a 400° oven until brown. Set aside and cool. Mix cream cheese and	powdered sugar. In another bowl, mix Dream Whip according to package directions. Add cheese and sugar mixture. Fold in	pecans. Spread on cracker crumbs. Dissolve jello in boiling water. Add frozen strawberries (if frozen berries are used, you don't have to set jello). Pour over cheese mixture and let set in refrigerator overnight.
Fry chicken without flour. Fry okra without meal. Put all ingredients in a large pot and bring to a boil. Reduce heat and simmer for about 40 minutes or longer. Serve over rice.
Beat egg whites until stiff and set aside. Stir chocolate and a little milk in saucepan over low heat until chocolate melts. Add butter; stir to melt. Add sugar and flour; stir quickly so it doesn't get lumpy. Remove from heat. Add yolks quickly. Fold the chocolate mixture into the whites. Grease an 8-inch pan. Pour in batter and bake at 350° for 35 minutes until toothpick comes out clean. Put foil on top if the top browns too quickly.
In a large bowl, put broken chips and lettuce; then stir good. Add cheese, tomatoes and green onion; stir well. Add Ranch Style beans and whole corn. Add Catalina Dressing and stir well so everything is mixed up well.
Combine cracker crumbs and nuts. Mix cream of tartar with egg whites and beat until soft peaks form. Gradually add sugar, vanilla and baking powder. Fold in cracker mixture and mix well. Spread evenly in lightly-buttered pie pan. Bake at 350° for 25 minutes. Serve with whipped cream.
Mix together first 5 ingredients and simmer for 8 minutes. Remove from heat and add next 3 ingredients. When cool enough to handle, form into balls and roll in one cup of fine coconut.
Chill all ingredients. Pour cranberry juice, pineapple juice and lemon juice into a large punch bowl. Stir. Add ginger ale and ice. Serve at once. (May substitute a fifth of vodka, rum or gin instead of 1 quart of the ginger ale.) Serves 30.
Heat oven to 350°. Spray casserole dish with vegetable cooking spray. Cook macaroni according to package directions; drain. In casserole dish, combine macaroni, broccoli, Spam and red pepper. In small saucepan stir together milk, cornstarch and pepper until dissolved. Bring to a boil; reduce heat to low. Add cheese, stir until melted. Stir this sauce into Spam mixture in casserole dish. Combine bread crumbs and margarine; sprinkle on top of casserole. Bake 40 minutes or until thoroughly heated. Serves 8.
Combine sugar and flour and gradually stir in milk. Cook until bubbly and boil 2 minutes. Remove and mix 1 cup of mix with the beaten eggs. Return to batter and cook 2 more minutes. Remove from heat; add butter, vanilla and coconut. Pour into baked crust and serve with or without topping.
Cut shortening into flour, salt and baking powder. Beat together egg, water and vinegar. Pour all at once into flour mixture; blend with a fork until all flour is moistened. Makes 2 double pie crusts.
Mix butter, sour cream and egg together. Add Bisquick. Mix well. Fill well-greased muffin tin about 3/4 full. Bake at 400° for 20 to 25 minutes. Makes 12 rolls.
Saute onion, garlic, salt, pepper, nutmeg and hamburger together. When almost done, add your choice of greens. Stir and cook until wilted.
Melt butter. Mix in dry Italian Good Seasons and Parmesan cheese. Brush on each cracker. Bake at 350° for 3 to 5 minutes. Cool and break crackers for serving.
Put sugar, water, nutmeg and cinnamon in a saucepan. Simmer 10 minutes. Add the orange (stud the orange with whole cloves). Cover. Cool and strain. Add the orange juice, lemon juice and iced tea. Serve over ice cubes in a tall glass.
Mix sugar and butter together, then add flour, meal, eggs and milk. Add lemon juice. Cook at 325° in uncooked pie shell until done.
Mix dry ingredients together. Beat egg; add buttermilk and onion, mixing well. Stir into dry ingredients; drop by teaspoonful into hot grease at 375°. Drain on paper towels, then serve while hot. Makes 12 to 18 hush puppies.
Slice bananas in 1/2 pieces. Put toothpick in and dip each piece in sour cream, then in coconut. Place on plate and serve.
Melt margarine in double boiler; add flour and blend well. Stir in 1 cup half and half and cook slowly until it thickens (thin to medium thickness). Add salt and pepper. Now stir in the hominy. Add chili peppers and grated onion. Top with 1/4 cup bread crumbs and dot with margarine. Bake at 350° for 30 minutes.