HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain spinach well. Mix spinach with both cheeses. Melt butter completely. Carefully roll out phyllo dough into buttered 11 x 13-inch pan. Butter up the phyllo. Spread cheese and spinach mix over phyllo. Butter that and then cover with remaining phyllo. Butter top generously.
Cut brisket into 1-inch cubes. Brown in hot oil. Add carrots, onion, tomato sauce, brown sugar, vinegar, Worcestershire sauce, mushrooms, water and salt. Cover and cook on low heat for about 2 1/2 hours or until meat is tender. Combine cornstarch and 1/4 cup cold water. Add to beef mixture and stir until thick and bubbly. Prepare curly noodles according to package instructions. Serve beef mixture over noodles. Garnish with carrot curls and parsley. Serves 8.
Combine all ingredients and bake at 375° for 35 to 45 minutes.
Mix first 4 ingredients, pour in plastic flower pot. Let sit overnight in refrigerator. Crush 1/2 pound Oreos in food processor and pour over top of mixture. Place artificial flowers in center. Use gummy worms to decorate. Use as centerpiece for table.
Mix pudding with milk. Blend in Cool Whip, then sour cream. In dish, layer bananas, then vanilla wafers. Pour mixture of pudding, Cool Whip and sour cream over these layers. (Repeat.) Top with crushed vanilla wafers.
In the top of double boiler, melt cheese. While stirring, add milk and pepper. Great over all vegetables.
For cooking liquid, in a bowl combine first eight ingredients. Reserve 1/2 cup liquid for sauce. Trim fat from brisket and place in 4-quart crock-pot. Pour remaining liquid over brisket. Cover; cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
Preheat oven to 325°. Cream butter and sugar until light and fluffy. Sift together 3 times the flour and salt. Blend into creamed mixture. Press dough into 8 x 8 x 2-inch pan. Bake until pale gold (about 45 minutes). Do not overbake. Remove from oven and cut into squares. Store in airtight container. It is preferable to mix this recipe by hand.
Melt Hershey bar in chocolate syrup. Cream butter; gradually add sugar. Stir in chocolate mixture. Add eggs, one at a time. Sift flour with soda and salt. Add flour mixture to chocolate mixture, alternating with buttermilk. Pour into greased and floured tube pan. Bake for 1 hour at 350°. Cool.
Mix soup, sour cream, cheese and onion. Toss with potatoes. Spread into greased dish or pan. Top with crumbs or crackers and pour melted butter over top. Bake at 325° for about 45 minutes.
Sift together dry ingredients. Cut in shortening with a fork until the mixture resembles cornmeal. Add buttermilk and stir from bottom. Put dough on floured dough board and knead unto a soft, workable dough. Roll out to 1/2 inch thick and cut with biscuit cutter. Place in a lightly greased pan, sides touching. Bake at 400 degrees for 20 minutes.
Cream together salad dressing, sugar and cocoa. Add flour, soda and salt, sifted together. Add vanilla and lukewarm water last. Grease and flour pan and bake 30 to 40 minutes in 350° oven.
Brown meats together and drain. Add potatoes, carrots, onion, sage and water. Simmer until vegetables are tender. Pour into pie shell. Top with second shell and cut several small slits in center to let steam escape. Bake at 400° until pie crusts are brown, about 45 minutes.
With foil, line 8-inch square pan. In glass bowl, melt on High for 1 minute. Stir in sugar and milk. Cook on High for 8 minutes, stirring every 3 minutes. Add marshmallows and chocolate. Stir and reheat until smooth. Stir in nuts and liqueur or extract. Pour into pan. Chill until firm. Makes 2 pounds.
Mix all ingredients and form into balls. Place on ungreased cookie sheet. Bake at 325° for 25 to 30 minutes. Roll in confectioners sugar while hot.
Mix all ingredients except soup; place in pan. Set in hot water. Bake at 350° for 45 minutes. Heat mushroom soup in small saucepan. Cut macaroni into 2-inch squares. Pour undiluted soup over macaroni. Serve.
Brown bacon; remove from skillet. Pour off some of the grease and brown ground beef and onions; drain grease off. Add brown sugar, granulated sugar, ketchup, barbecue sauce, molasses, mustard, chili powder and pepper. Mix well. Add 3 cans of beans. Mix lightly. Can be baked at 350° for 1 hour or cook in slow cooker or in crock-pot for 1 hour.
Combine cabbage, wheat germ, scallions, parsley and almonds. Set aside. Mix together yogurt, dill, mustard and salt. Pour yogurt mixture over cabbage mixture; toss to mix. Pack into a 1-quart mold and refrigerate. Unmold onto serving plate. Garnish with carrot curls and black olives.
Coat chicken in flour. Melt butter in skillet. Cook chicken with garlic 5 minutes on each side until brown. Remove chicken. Stir in broth, lemon peel, lemon juice and thyme. Bring to boil, stirring constantly. Reduce heat to medium-low. Add carrots; cook until crisp-tender. Add chicken and zucchini. Spoon juice over this. Cook, uncovered, 3 minutes.
Add cornmeal gradually to boiling water and let stand for a few minutes. Add butter, salt and yolks; add buttermilk. Fold in egg whites. Turn into a buttered casserole dish. Bake at 375° for 40 minutes.
Arrange shrimp in a baking dish. In a small saucepan combine butter, powders, black pepper, cayenne pepper, garlic, Worcestershire sauce, wine and salt. Bring mixture to a boil. Pour over shrimp. Bake at 400° for 8 to 10 minutes.
Preheat oven to 375°. Melt butter in 13 x 9-inch baking dish in oven. Stir in the brown sugar, water and pecans. Separate each can of crescent dough into 4 rectangles. Press the perforation to seal. Spread with 3 tablespoons softened butter. Combine cinnamon and sugar and sprinkle over the butter.
Cut eggplant into 2-inch cubes. Place in a pot with enough salted water to cover and bring to a boil. Reduce heat to simmer and cook until tender (about 20 minutes). Drain well and set aside. Chop the bacon into small pieces and saute in a medium skillet until about half done. Add the onions and continue to cook until onions and bacon are lightly browned. Remove from heat. Place the cooked eggplant in a bowl, then add the bacon and onions, being sure to scrape all drippings into the mixture. Crush the saltines into small pieces and add to the eggplant mixture. Stir thoroughly, adding egg, milk and seasoning to taste with salt and pepper. If mixture appears too stiff, add more evaporated milk. Spoon mixture into a buttered 2-quart casserole dish. Bake in 400° oven until bubbly (15 to 20 minutes). Let sit a minute or two before serving. Serves 8 to 10.
Preheat oven to 325°. Spray baking pan, 9 x 13-inch, with vegetable spray. Cream margarine and sugar until fluffy. Stir in molasses, egg substitute and orange juice concentrate. Mix in the remaining ingredients. Spread in pan. Bake for 25 to 30 minutes. Cool. Cut into bars 2 x 1 1/2-inches. One serving equals 1 bar. Yields 32 servings.
Prepare cake mix as per package directions. Bake in a sheet pan. While hot, punch holes into cake and pour coconut cream and Eagle Brand milk over cake. Cool. Spread Cool Whip on top and sprinkle frozen coconut on top. Chill.
Simmer ingredients (except fruit slices) together in saucepan for 10 minutes. Strain. Serve hot with orange or lemon slice and a cinnamon stick garnish.
In bowl combine cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. Pour into greased and floured 10-inch fluted tube pan. Bake at 350° for 45 to 55 minutes or until cake tests done. Let cool in pan 10 minutes, then remove to wire rack. Frost with cream cheese icing or serve with whipped cream.
Butter bread and cut into cubes. Place in a greased 9 x 13-inch pan. Sprinkle grated cheese over bread cubes. Top with layer of green onions and mushrooms. Beat eggs, milk and spices together and pour over. Refrigerate overnight. Bake, covered, for 1 hour, uncover to brown, about 5 minutes. Super brunch dish.
Fry about 6 to 7 strips of bacon crisp. Drain and crumble. Set aside. Peel and cube potatoes (large cubes) and boil until tender (with salt). Drain and crumble bacon and onion to taste. Mix with mayonnaise as you would for any potato salad. Season with quite a lot of salt and pepper. Mix ingredients while potatoes are still hot and serve warm.
Mix flour, sugar and salt. Heat oleo, cocoa and water, but do not boil. Add this to flour mixture. Mix soda and buttermilk and add to other mixture. Add eggs and vanilla. Pour into greased 9 x 13-inch pan. Bake at 350° for approximately 20 minutes.
Spread beans into bottom of flat casserole dish. Brown hamburger and add taco seasoning. Put into dish. Next, add sour cream and finally, spread shredded cheese on top. Bake at 350° until cheese is melted.
Preheat oven to 350°. In a medium skillet, fry bacon until crisp. Remove from skillet, crumble and set aside. Drain all but 2 tablespoons of drippings from skillet. Add packed brown sugar, vinegar, salt and prepared mustard. Simmer, uncovered, 10 minutes. In a large bowl, combine drained butter beans, French green beans, pork and beans, lima beans, yellow wax beans, kidney beans, 1/2 can of French fried onions and hot sugar mixture. Spoon in a 9 x 13-inch baking dish. Bake, uncovered, at 350° for 30 minutes. Top with bacon and rest of onion. Bake 5 minutes more to brown. Makes 12 to 14 servings.
In saucepan, combine all ingredients except chicken. Heat, stirring until simmering. Preheat oven to 500°. Dip chicken in sauce; arrange in baking dish. Pour remaining sauce over chicken. Cover; bake in preheated oven for 15 minutes. Reduce temperature to 350°. Bake for 1 hour and 15 minutes longer. Do not disturb during baking.
In Dutch oven, saute pepper, onion, celery and garlic in water, wine or Pam over medium heat until vegetables are crisp-tender (3 minutes). Add undrained tomatoes, water, lemon juice, bouillon and seasonings. Break up tomatoes with a spoon. Cover and simmer 10 minutes. Add noodles and fish. Cook, covered, 7 minutes or until fish flakes when tested with a fork and noodles are tender. Makes 6 (1 1/2 cup) servings.
Mix beef, milk, bread crumbs and garlic powder. Mold into 9-inch pie tin. Cover with tomato paste, then mushrooms, Mozzarella cheese, oregano and Parmesan. Bake in 375° oven for 25 minutes. Serves 4.
Combine all ingredients in 9 x 13-inch glass baking dish. Bake 1 hour at 350°.
Beat butter and cream cheese together; add sugar, a little at a time. Add eggs, one at a time, then add flavorings. Then add flour, little at a time. Bake in a greased and floured tube pan at 350° for 1 hour and 15 minutes or until done. Check with toothpick.
Melt margarine in large saucepan over medium heat. Add celery and onion. Cook and stir 3 minutes or until tender. Stir in water, broth, tomatoes, sugar and 1/4 teaspoon dill. Bring to a boil. Reduce heat and simmer 15 minutes. Garnish with sour cream.
Mix milk, pecans, pineapple, coconut and lemonade. Fold in Cool Whip. Pour into graham cracker crust. Chill overnight.
Mix all ingredients well and bake at 350° for 25 to 30 minutes.
Boil broccoli in unsalted water until just tender; drain. Saute onion until transparent. Add soup to onion. Blend into a sauce. In baking dish layer broccoli, cheese and sauce, ending with layer of cheese. Add onion rings. Bake at 350° for 40 to 45 minutes.
Brown crumbled sausage; drain. Stir in 1/2 cup sauce and 1/3 cup Parmesan cheese. Put approximately 1/3 cup sausage mixture in middle of each noodle. Fold the ends of each noodle over the mixture in center. Place in 9 x 13-inch baking dish. Spoon remaining sauce over noodles. Top with Mozzarella cheese. Sprinkle with remaining Parmesan cheese. Bake covered at 350° for 30 minutes or until hot.
Place chicken breast between wax paper. Beat until flat. Brush each side with melted margarine; salt and pepper. Brown quickly on each side. Remove from pan. Then brush each side with mustard. Dip in bread crumbs. Dot with butter. Broil in pan 30 to 40 minutes on each side.
Mix together all ingredients except for mushrooms. Simmer until thickened. Add mushrooms.
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In a large bowl, combine cooled pasta with remaining ingredients; toss lightly until evenly coated. Cover; chill thoroughly before serving. Makes 6 to 8 servings.
Beat egg whites and yolks separately, then together. Combine ingredients as in other cakes. Drop by teaspoons on greased tins. Bakes about 9 minutes.
Mix all ingredients. Pour into 2 unbaked pie shells. Bake in preheated oven for 40 minutes at 350°.
Mix Kool-Aid, sugar, water and lemonade, diluted according to directions. Add ginger ale.
Mix all ingredients and drop by tablespoonful in hot deep fat and fry until brown on one side and turn over and brown.
Put roast in crockpot on low overnight or until tender. Remove fat and grease. Shred roast with fork. Combine remaining ingredients in a bowl to make barbecue sauce. Pour over roast. Continue cooking on low in crockpot for 4 or 5 hours or until heated through. Spoon onto buns and top with more barbecue sauce if desired.
Heat to boil the sugar and Karo. Boil it for 1 minute and remove from heat. Add the peanut butter. Stir until smooth. Pour over corn flakes. Drop by teaspoons on buttered cookie sheets or waxed paper. Makes 50 to 60 cookies.
Place a layer of 1/2 the corn chips, 1/2 chicken, 1/2 cheese and 1/2 the chilies in casserole. Repeat layers. Cook onions rings in chicken broth for 5 minutes. Arrange onion rings and pimento on casserole. Pour broth over casserole. Cover and bake at 300° for 45 minutes. Makes 8 to 10 servings.
Start in cold oven. Do not open door for 1 hour. Cream butter and Crisco and add chocolate syrup, then add sugar and blend. Add eggs, one at a time. Sift flour and baking powder together. Add flour and milk to cream mixture alternately, beginning and ending with flour. Add vanilla. Bake in a tube pan, greased and floured for 1 hour and 30 minutes at 325°.
Boil first four ingredients for 1 minute. Remove from heat, add butter and vanilla. Pour over top and refrigerate.
Spray bottom of glass pan. Layer ingredients (amount to taste): refried beans, kidney beans or chili, olives +/or jalapeos, sour cream and salsa. Top with taco cheese. Bake at 375° for 1/2 hour. Serve with nacho chips.
Place cubed bread in 9 x 13 inch pay. Crumble brown sausage over bread, sprinkle cheese and mushrooms over top. Combine eggs, mustard and 2 1/2 cups of the milk; pour over the ingredients in the pan. Combine soup and remaining 1/2 cup of milk, pour over all. Bake in preheated oven at 300° for 1 1/2 hours. Yields 12 to 15 servings.
Remove skin from chicken pieces and arrange chicken in a baking dish. Mix remaining ingredients and pour on top of chicken. Bake at 375° for about an hour. Serve with rice.
Cream sugar and eggs; add oil and water. Mix well, then add all dry ingredients.	Cook in two loaf pans at 325° for 1 hour. Can substitute spices, if preferred.
Mix all ingredients. Bake at 350° in 8 x 8 x 2-inch pan for 30 minutes.
Spread chicken breasts flat; fold cheese and ham slices to fit on top. Fold breasts over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika; use mixture to coat chicken pieces.
Cook first 3 ingredients until thickened over medium heat. Remove from heat. Add Jell-O. Stir until dissolved. Cool. Fold in the strawberries. Pour into baked pie shell and chill. Serve with spoonful of Cool Whip on top.
Brown ground beef. Stir in spaghetti sauce; set aside. Cook noodles as directed on package. Mix together the cottage cheese, Parmesan cheese and parsley. Layer 1/3 of each of noodles, sauce and cottage cheese mixture. Repeat layers. Bake at 350° until bubbly.
Blend all ingredients in a large bowl. Beat at medium speed for 2 minutes. Spread batter in a greased and floured 10-inch tube pan. Bake at 350° for 45 to 50 minutes or until center springs back when touched lightly. Cool right side up for about 15 minutes, then remove from pan.
Combine all ingredients, except the bacon, in a 2-quart baking dish. Mix well. Place bacon strips on top. Bake, uncovered, at 350° for 1 hour. Serves 4.
Marinate chicken breasts in teriyaki sauce at least 2 hours. Broil or grill chicken until done. Saute sliced onion and green pepper in margarine. Top each chicken breast with equal portions of sauteed onion and green pepper. Place approximately 1 ounce grated Monterey Jack on top of chicken breast with onion and green pepper. Microwave until cheese is melted (about 1 minute). Serve immediately.
Mix well by hand. Bake in greased 9 x 13-inch pan for 35 minutes at 350°.
Steam first 3 ingredients, covered, 2 minutes. Rinse under cold water; drain well. Combine salt and next 5 ingredients in small skillet. Place over medium heat 2 minutes or until fragrant, stirring constantly. Combine spice mixture, sour cream, vinegar and honey in medium bowl. Stir well. Add broccoli mixture and green onions; toss well to coat. Yields 2 servings of 1 cup each.
Cream sugar, shortening and egg yolks. Add cocoa and hot water mixture, then add sifted dry ingredients alternately with milk. Add vanilla and egg whites last. Bake in two greased 10-inch layer cake pans at 350° for 45 minutes.
In a mixing bowl, beat cream cheese, oleo, sugar and vanilla until smooth. Add eggs, one at a time, mixing well after each. Combine 2 cups flour, baking powder, and salt with the oleo mixture. Mix 1/4 cup of the flour with the berries and nuts and fold in. Pour into a greased and floured Bundt pan and bake at 350° for 65 or 70 minutes or until cake tests done. Let stand 5 minutes before removing from pan. Cool on a wire rack. Before serving, dust with confectioners sugar or make a glaze and drip it over cooled cake.
In small saucepan, combine sugar and water. Bring to a boil, stirring until sugar is dissolved. Cool in 3-quart non-metal container. Combine concentrates and sugar-water mixture; refrigerate. Just before serving, add ginger ale and grenadine syrup; stir gently. Makes 16 (1/2 cup) servings.
Peel avocado, remove pit and mash avocado. Beat all ingredients together until smooth. Put in a graham cracker crust. Refrigerate at least two hours. Top with Cool Whip and serve.
Mix cake according to directions on cake box, adding a half a package of coconut. Bake in 9 x 13-inch greased and lightly floured pan. Remove from oven while hot; punch holes with ice pick. Mix sugar and milk thoroughly. Pour over cake. Let cool completely. Frost with Cool Whip and sprinkle with the other half of coconut. Refrigerate.
Stir together 1 1/2 cups flour and yeast. Heat milk, water, oil, sugar and salt over low heat only until warm, stirring to blend. Add liquid ingredients to flour-yeast mixture and beat until smooth, about 2 minutes on medium speed of electric mixer or 300 strokes by hand.
Dissolve jello in boiling water. Add other ingredients. Chill until firm. Serves 8.
Mix flour, baking powder, salt and sugar in bowl. Combine milk with slightly beaten egg and oil. Stir liquid and dry ingredients together lightly. Add blueberries and mix well until all ingredients are just moistened. Spray muffin cups with vegetable spray and fill 2/3 full of batter. Bake in a 400° oven for 12 to 15 minutes.
Mix the first 4 ingredients together and add the baby food. Bake at 350° for 45 to 50 minutes in greased tube pan.
In heavy saucepan, with low heat, melt chocolate with milk. Remove from heat. Stir in remaining ingredients. Spread evenly on wax paper or buttered 8 x 8-inch dish or pan. Chill 2 to 3 hours. Keep in refrigerator.
Prepare buttermilk biscuits. Dissolve bouillon cubes in the water. In saucepan, cook onion in butter until tender. Blend in flour and salt. Stir bouillon into flour mixture all at once; cook and stir until thickened and bubbly. Add beef, peas, carrots and parsley; heat through. Pour meat mixture into 2-quart casserole. Place biscuits overlapping around edge of dish on top of boiling hot meat mixture. Bake at 450° for 20 to 25 minutes.
Combine all dry ingredients. Mix in all other ingredients. Blend until smooth. Bake at 350° at least 1 hour. This recipe makes 2 pies.
Boil chicken, skin and debone;	saute onions in butter; add enchilada mix and all liquids. Cook until it thickens. In a casserole, layer chicken and Doritos; cover each layer with sauce and	cheese. Repeat until all is used. Bake at 350° for 30 minutes. Top with cheese. If tortillas are used, heat them one at a	time in a small amount of Wesson or any cooking oil, just long enough to soften; drain and layer same as Doritos.
Put all ingredients in pan and melt together. Spread in buttered pan. Cool and cut.
Heat oven to 375°. With fork, combine cheese with margarine. Spread mixture on bread using about 1 1/2 teaspoons per slice. Sprinkle with paprika if desired. Cut each slice into 6 sticks. Place in single layer on large baking sheet. Bake for 8 to 10 minutes until brown and crisp.
Put cucumbers and 1 cup salt in water to cover. Add ice cubes and leave for 4 hours. Rinse well. Mix all other ingredients together; bring to a boil. Add cucumbers and bring back to a boil. Put in jars and seal.
Cut biscuits into quarters. Place in a large bowl with 1 cup sugar and 1 teaspoon cinnamon. Shake until well covered. Grease a Bundt pan and begin placing biscuits alternating with nuts until pan is filled. In pan, bring butter, brown sugar and 2 tablespoons cinnamon to a boil. Pour over biscuits. Bake at 350° for 25 minutes. Invert pan and let stand 10 minutes. Serve warm.
Place all ingredients in pan; cover and cook on low heat for 4 to 5 hours. Stir to prevent sticking occasionally.
Melt stick of butter in deep cake pan. Mix in a bowl the sugar, milk, baking powder and flour. Pour mixture over butter. Pour the drained peaches on top of the batter. Bake until brown.
Stir jello in 1 cup boiling water until dissolved. Mix in cranberry sauce. Pour into 1 1/2-quart mold. Put in refrigerator until set.
Beat eggs and sugar until light. Mix flour, baking powder and salt and stir into egg mixture. Add apples, nuts and vanilla. Stir well. Pour into large, buttered casserole dish. Bake at 350° for 35 to 40 minutes.
Mix all ingredients. Tie spices in bag. Heat to boiling point, then simmer for 20 to 30 minutes. Place in cold packer (1/2 pints or pints). Process for 30 minutes.
Cream butter and sugar well. Add egg yolks and beat well. Alternate flour, milk and extracts. Fold in beaten egg whites and bake in muffin tins at 375° for 45 minutes.
Sift dry ingredients into bowl. Cut in shortening with spoon until well mixed. Add milk gradually, mixing to form a soft ball. Sift 1/3 cup flour on board or waxed paper. With rolling pin, roll out dough into a thin sheet. Dot half of sheet with butter and fold other half over. Fold again. Handle quickly and roll out to desired thickness (1/2 to 1-inch). Cut with floured cutter and put on ungreased baking sheet or pan. Bake in hot oven at 400° to 425° until brown.
Mix vanilla pudding, Cool Whip, cream cheese, powdered sugar and milk together. Alternate layers of mixture and Oreo cookies. Top off with cookies.
Cut steak across grain on a slight diagonal into thin strips. In a medium bowl, combine vinegar, soy sauce, garlic and ginger. Add beef slices and toss to coat.
Heat oven to 350°. Mix flour and 1/2 cup of the sugar in small bowl. Cut in 1/2 cup of margarine until mixture resembles coarse crumbs. Press firmly into bottom of a greased, foil lined 13 x 9-inch baking pan. Bake 20 minutes or until edges are lightly browned or filling is set.
Reserve 1/2 cup strawberry juice and a few berries. In mixing bowl combine flour, soda, cinnamon, sugar and salt. Add oil, eggs and berries; mix well. Pour into 2 greased 9-inch loaf pans. Bake 50 to 60 minutes at 350°. Cool 10 minutes before removing from pans. Beat cream cheese with reserved juice and berries to serve with bread.
Combine all ingredients (except butter and sour cream) in heavy saucepan. Stir over medium heat until thick. (Can also be cooked in microwave oven for 6 1/2 minutes on High; cook for 4 1/2 minutes, stir and continue cooking 2 minutes.) Stir in butter and cool to room temperature. Add sour cream and pour filling into baked pie shell. Cover with Cool Whip; store in refrigerator.