HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse, stem and chop the spinach. Heat milk until hot, not boiling. In second pan on medium heat, melt butter. Do not let it brown. Whisk in flour. Cook 3 to 4 minutes, stirring constantly. Gradually add hot milk, continue whisking until sauce thickens and season with salt, pepper and nutmeg. Saute garlic and onion in hot oil. When onion is translucent, stir in spinach and 1/2 cup parsley. If spinach is dry, add a little water. When spinach has wilted, remove from heat. Set aside. Mix remaining 1/4 cup parsley, Ricotta cheese, eggs and 2/3 cup Parmesan cheese. At this point, cook lasagna noodles according to package until al dente. Drain.
Boil macaroni and salt until tender; drain. Grease baking dish with part of butter. Spoon a layer of macaroni, then a layer of sliced cheese, until dish is full, ending with cheese. Dot butter over all. Then pour on milk. Bake at 350° for 30 minutes. Sprinkle corn flakes on the last 10 minutes of baking.
Mix 1 cup milk, vanilla and Dream Whip. When it mixes to peaks, add instant pudding and 1 3/4 cups cold milk. When mixed well, pour into pie crust. Refrigerate.
Cut vegetables into uniform pieces. Mix onion soup, oil and basil. Pour over vegetables and mix together. Spray casserole or roasting pan with Pam. Put vegetables in pan and bake at 450° for 30 to 45 minutes until vegetables are done.
Cream butter, sugar, chocolate and eggs, one at a time. Add vanilla, salt, flour, baking powder and buttermilk. Stir in nuts and coconut. Bake at 350° for 30 minutes for layers, 75 minutes for tube pan. Grease and flour pan.
Saute onion and peppers until soft. Crumble hamburger and brown. Add spices, salt and pepper. Then add tomatoes; bring to boil. Add beans. Bring to a boil again and cut off.
Butter bread and cut each slice into fourths. Lay bread on bottom of casserole dish. Brown sausage and crumble on bread. Put shredded cheese on sausage. Beat eggs and add milk. Pour over cheese. Bake covered with foil for 15 minutes at 350°. Take off foil and bake 15 minutes longer. Serves 4 to 6.
Mix first 4 ingredients. Chill. Roll into balls. Melt chocolate. Dip balls 3/4 of the way in chocolate. Sit on wax paper to harden chocolate.
Butter 4 slices of bread and turn, buttered side down, in oblong pan. Place slice of turkey, ham and Swiss cheese on bread. Cover with another piece of bread, buttered side down. Beat eggs and add milk, grated onion, salt and pepper. Pour over sandwiches and soak overnight (or at least 6 hours) in refrigerator.
Beat egg whites until stiff. Add sugar, then cream cheese. Add vanilla. Pour in spring-form pan that has been coated with butter and graham cracker crushed bits. Bake at 350° for 25 minutes. Let cool. Preheat at 475°, then place a mix of 16 ounces of cream cheese, 1 teaspoon vanilla and 1 teaspoon sugar on top. Cook 5 minutes. Cool 2 hours.
Heat oven to 250°. Melt butter in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. Makes 12 cups of snack mix.
Brown beef in skillet, stirring to crumble; drain. Add barbecue sauce and onion; stir well. Set aside.
Sprinkle yeast over warm water (110° to 115°) in large bowl. Add 1 cup flour, evaporated milk, salt, egg, sugar and melted butter. Beat until smooth. In separate bowl, cut chilled butter into remaining flour until butter particles are the size of peas. Pour yeast batter over the top. Fold in until all flour is moist. Cover bowl with plastic wrap. Chill 4 hours. Can be refrigerated several days. Handle dough as little as possible. Divide in half, keeping rest cool. Knead 6 to 7 times and roll 1/4 of dough into 1/4-inch thick circle on floured board. Cut circle into pie shaped wedges. Roll each loosely toward point. Place on ungreased cookie sheet. Cover lightly and let rise until double (don't speed rising by placing in warm spot). When doubled, brush with egg and water mixture. Bake at 400° for 12 to 15 minutes.
In the bottom of salad bowl combine dressing, salt, garlic salt and pepper. Mix mushrooms and onions into the dressing. Layer cucumbers in the bowl, sprinkle with parsley. Remove seeds from the green pepper, cut into thin strips and arrange over cucumbers. Peel the tomatoes and cut into thin wedges. Arrange carefully on top of salad. Sprinkle cheese over tomatoes. Without mixing salad, cover and refrigerate 3 to 4 hours. Just before serving, gently mix everything together. Garnish with egg slices on top.
Combine yams, sugar, oil and eggs. Add flour and blend until just moistened. Fold in raisins and nuts. Spoon batter into greased muffin tins. Bake 15 to 20 minutes at 350°. Batter may be refrigerated and used as needed. Makes 24 muffins.
Mix all ingredients together in large aluminum pan. Bake at 400° for 20 to 35 minutes, stirring every 10 minutes. Serve with lots of cold beverage and French bread.
Peel tomatoes and cut in pieces. Drain well. Add all ingredients together. Boil 30 minutes. Fill hot jars and seal.
Place chicken wings in	a wok	or large frying pan and add remaining ingredients. Bring to a boil over moderate heat and simmer, covered, until the wings are tender, about 45 to 60 minutes. Remove lid and boil hard to evaporate all but 1/2 cup of sauce.
Mix as follows. Let rise for about 1 hour at room temperature. Work down and make out into small buns. Place on greased cookie sheet. Press buns flat and let rise to desired size. Bake 15 minutes at 425°. Makes 30 buns.
Mix the first 4 ingredients and pat into bottom of 9 x 13-inch pan. Beat the remaining 3 ingredients for 3 minutes. Pour over cake mixture. Bake 45 minutes at 350°.
Combine all ingredients. Put in icebox and let cool. Divide into half. Put food coloring in half and roll together. Let stay in icebox. Bake as needed. Do not overcook.
Mix first nine ingredients in the top of a double boiler and cook over hot water until thick. Cool slightly and add vanilla flavoring. Pour cooked mixture into baked pie shell. Top with whipped cream before serving.
Drain pineapple chunks & cherries over night in colander. Then, before using fruit, set it on and cover it with paper towels to remove excess moisture. Cream butter & sugar well. Add eggs, one at a time, beating well after each addition. Add vanilla. Add dry ingredients to creamed mixture, beating until combined. Fold in drained fruit & walnuts. Turn into 2-3 greased loaf pans & bake in preheated 325° oven for 1 hour & 15 minutes or until done (do not overbake). Cool in pans. To store in freezer, wrap tightly in foil.
Heat oven to 425°. Line 12 muffin cups with paper baking cups. Combine dry ingredients; add milk, egg, honey and oil. Mix just until dry ingredients are moistened. Fill prepared muffin cups almost full. Bake for 15 to 17 minutes or until golden brown. Makes 1 dozen. One muffin contains 120 calories.
Heat oven to 375°. Cream shortening, sugars, eggs and vanilla and sift flour and add to creamed mixture. Stir in 1/2 cup M&M's. Decorate the top of cookies with remaining M&M's. Bake at 375° for 10 to 12 minutes.
Place chicken in a shallow glass dish. Mix remaining ingredients together and pour over chicken. Cover and refrigerate for 2 hours. Occasionally spoon marinade over chicken. Remove chicken from marinade but preserve marinade. Place chicken in an ungreased glass baking dish. Brush marinade on chicken. Cook uncovered at 350°F for 1 hour, occasionally brushing with marinade. Serve with mashed potatoes.
Wash mushrooms. Take off stems and scoop out the caps. Save the caps. Chop and mix the rest of the mushroom parts with the other ingredients. Fill caps to heaping. Put in a cake pan in a single layer. Add enough water to cover the bottom of the pan. Cover and bake at 350° for 45 minutes. The last 10 minutes, bake uncovered. Put mushrooms and juice in a crock-pot to keep warm for serving.
Grease 8 x 11-inch pan. Open chilies and lay flat. Layer 1/3 chilies and 1/3 Monterey Jack and 1/3 Cheddar. Repeat layers twice, ending with one of the cheeses.
Mix all ingredients together and roll dough into small balls. Mash with fork and sprinkle with paprika. Bake on ungreased baking sheet at 350° for 12 minutes.
Heat butter and brown sugar on low heat. Remove from heat. Add other ingredients. Mix well and put in a 9 x 13-inch pan that has been greased and floured well. Bake 30 to 40 minutes or until done at 300°. Cut into squares and roll in powdered sugar while still hot.
Place chocolate bark in double boiler; melt. When melted, add peanuts. Place on foil by teaspoonfuls. Let cool. Place in sealed can. Will keep really well for at least 2 months.
Brown crumbled meat with onion and garlic. Add remaining ingredients except cornstarch and 1/4 cup water. Bring to boil, then simmer 20 to 30 minutes until barley is tender. Mix cornstarch with 1/4 cup water; stir into hot stew. Cook, stirring, until clear and thickened. Serves 6.
Preheat oven to 350°. Cream together margarine and Crisco. Add eggs; beat until fluffy. Add sugar and beat well. Sift together dry ingredients; add to creamed mixture and mix well. Add vanilla and mix.
Preheat oven to 350°. Cook and crumble bacon. Cook onion in butter; blend in flour and salt. Add sour cream gradually, stirring to keep smooth. Bring to a boil. Add corn. Cook until heated thoroughly. Fold in half of bacon. Pour into greased baking dish. Garnish with parsley and remaining bacon. Bake 30 to 45 minutes, uncovered.
Preheat oven to 350°. In oven, melt margarine in 9 x 13-inch dish or pan. Mix flour and sugar; add milk. Using wire whip, blend until smooth. Pour mixture into pan over margarine. Next, pour peaches and juice over batter. Do not mix. Sprinkle cinnamon on top. Bake 35 to 45 minutes, until bubbly. Top with vanilla ice cream or Cool Whip.
Separate eggs. Beat sugar and egg yolks together. Scald milk. Slowly add scalded milk to sugar and egg yolk mixture. Cook over medium heat, stirring constantly until mixture coats spoon. Cool slightly. Beat egg whites until stiff. Add egg white and vanilla to slightly cooled custard. Place in refrigerator until ready to freeze. Add whipping cream just before freezing. Proceed with freezing according to freezer manufacturer's directions. Makes 1 gallon.
This dessert has 4 layers. For the first layer, combine oleo, flour and chopped nuts. Press into a 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Cook hamburger and chopped onions. Pour out fat. Add stewed tomatoes and can of tomato soup. Add string beans. Boil potatoes and whip with milk, butter, salt and pepper. Pour mashed potatoes on top of hamburger, tomatoes, soup and beans. Add grated cheese and heat in 300° oven until cheese is melted. Serves 6 to 8.
Cook and stir over medium heat until thickened, about 2 minutes. Add coconut and pecans. Beat until thick.
Add water to jello. Let it dissolve well. Add pineapple, strawberries and bananas. Mix well. Pour 1/2 mixture into a bowl. Let sit in refrigerator. When set, smooth sour cream over set gelatin. Pour remainder of gelatin on sour cream. Let set in refrigerator.
Layer in casserole dish in order given. Spread enough mayonnaise to cover onion. Sprinkle sugar on top. Cover tightly with plastic wrap. Place in refrigerator. Chill before serving. Can be made the night before.
Blend at high speed for 1 minute. Refrigerate. Makes a little over 1 quart.
Heat sugar and butter until bubbly. Cool and then mix eggs and extracts. Add flour and Rice Chex. Mix well and put in well-greased pan. Bake for 20 to 25 minutes at 350°.
In large bowl blend oleo, sugars, eggs and vanilla. Beat until fluffy. Combine flour, salt, baking soda, cinnamon, cloves and allspice. Add to creamed mixture; mix to blend. Stir in oats and pecans. Drop by teaspoons onto cookie sheet lined with wax paper. Flatten with floured fork to 2 inches in diameter. Bake at 350° for 12 to 15 minutes. Cool on cookie sheet; remove to cooling rack. Sift confectioners sugar over top.
Mix dry ingredients well. Add oil, pumpkin and eggs; beat. Pour into greased and floured loaf pans. Bake at 350° for 45 minutes or until done when you insert knife. Makes 3 loaves.
Cook spinach according to directions on package. Drain and reserve liquid. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick. Add seasonings and cheese which has been cut into small pieces, stirring until melted. Combine with spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in refrigerator overnight. This may also be frozen. Serves 5 to 6.
Pour over 2 gallons popped corn. Cook in oven at 250° for 1 hour, stirring every 5 minutes. Pour on wax paper and separate.
Boil water away from the children. Bring it to the table. (Remember safety.) Add the food coloring to the water if you want a colored dough.
Form meat mixture into small rolls. Use coffee filters. Wet each filter. Lay out flat. Drop 1/2 tsp corn meal on wet filter. Add a small roll of meat mixture on corn meal mix. Add another 1/2 tsp corn meal mix over meat. Roll tamales. Lay a heavy pot on its side and start placing tamales in. Stack tightly, filling entire pot.
Blend peanut butter, milk, sweetener and vanilla. Add raisins and crushed graham cracker. Form into balls.
Combine milk and pudding mix in a medium saucepan. Cook over medium heat, stirring constantly, until mixture coats the back of a spoon (about 15 minutes). Remove from heat. Add remaining ingredients; stir until smooth. Store in an airtight container in refrigerator.
Heat cranberry juice and strain. Save juice; set cranberries aside. Dissolve jello in hot juice and water; add salt and lemon juice. Chill until thick; beat in mayonnaise until light and fluffy. Fold in cranberries, fruit and nuts; pour in mold. Chill until set. Yield: 12 servings. Carbohydrate 25 g, protein 1 g, fat 3 g, calories 131. One serving = 2 1/2 fruit exchanges, 1/2 fat exchange.
Mix all ingredients together. Pour into pan or casserole (8 x 14-inches) and bake at 350° for 1 1/2 hours.
Mix Veg-All, cheese, onion and mayonnaise in large casserole dish. Melt margarine and combine with crumbled crackers. Sprinkle over top of vegetables. Bake at 350° for 30 minutes or until top is brown and bubbling.
Mix all ingredients together. Grease and flour loaf pan. Bake 55 minutes at 350°. Makes 1 loaf.
Sprinkle steaks with salt, pepper and garlic powder. Dredge steak into flour and fry in hot oil. Set aside. Pour out excessive oil, add flour to remaining oil and stir until golden. Add equal amount of milk and water to make a thin gravy. Season to taste. Put meat in an ovenproof casserole. Pour gravy over it, cover and bake at low temperature for 2 hours or until meat is tender.
Beat eggs, cream and milk together. Add salt and pepper and set aside. Saute onion in 1 tablespoon butter until onion is clear. Spread onion over crust. Layer crab meat on onion, then sprinkle with cheese. Pour egg mixture over top. Bake at 350° for 40 minutes.
Combine cake mix, 1 egg and melted margarine and mix well. Will be stiff. Spread into lightly greased pan (12 x 9 x 2-inch). Press into bottom of pan.
Mix well and store in tight covered jar. To serve: 2 teaspoons dissolved in a cup of boiling water.
Mix together. Pour into pie shell. Bake at 350° for 45 minutes.
Melt butter or margarine in 2-quart casserole. Place blintzes in a single layer. Blend other ingredients and pour over blintzes. Bake at 350° for 45 minutes. Serve with sour cream.
Mix flour, sugar, lemon and oleo well. Cream oleo and add all ingredients. Bake in unbaked pie shell. Bake at 375° for 45 minutes.
Cream together butter and sugar. Add eggs, one at a time. Add vinegar and lemon flavoring. Pour in unbaked pie shell and bake 35 minutes at 325°.
Boil potatoes in skins. Peel, slice thinly or dice. Fry bacon slowly. Drain on paper towels. Crumble and set aside. Saute onions in bacon drippings until golden brown. Blend in flour and all seasonings. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Bring to boil, stirring constantly. Boil 1 minute. Fold in potatoes and crumbled bacon carefully. Remove from heat. Cover; let stand until ready to serve. Serves 2.
Boil noodles according to package directions. Mix all ingredients together and pour into casserole dish. Bake at 350° for 20 to 30 minutes.
Combine warm water, yeast and 2 c. wheat flour in mixing bowl. Allow to sponge for 15 minutes. Add honey, oil, salt, 2 tbsp. gluten flour and 4 to 5 c. wheat flour. Add more flour until dough cleans off edge of bowl. Dough should be smooth and elastic.
In a skillet, cook onion, celery and ground beef until meat is brown and vegetables are tender. Drain. Add salt and pepper; stir. Spoon into a greased 12 x 8 x 2-inch deep baking dish. Spread soup over meat mixture. Top with frozen potatoes. Bake at 400° for 40 minutes or until bubbly. Remove from oven and sprinkle with cheese. Return to oven and bake until cheese melts, about 5 minutes. Yields 6 to 8 servings.
Spray a 9 x 13-inch pan with cooking spray. Layer bread and sausage, then cheese. Mix milk, eggs, salt and pepper; pour over bread, sausage and cheese. Refrigerate overnight. Bake at 350° for 45 minutes until brown.
Spread softened cream cheese on bottom of a 9 x 9-inch pan, then spread chili over top of cream cheese. Finally, sprinkle Cheddar cheese over top. Heat in a 350° oven until cheese is melted.
Sift flour and baking powder together and set aside. Melt margarine. Stir brown sugar into margarine, then add vanilla and pecans. Add dry ingredients and mix well. Take a teaspoonful of dough and roll into a ball. Flatten one side on ungreased baking sheet and pinch top. Bake at 350° for 15 to 18 minutes or until lightly brown. Let cool. Melt caramels with 1/4 cup water. Dip cooled cookies into melted caramels then into crushed pecans.
Grease 2 large baking sheets and one large bowl with Pam. Set aside. In another large bowl, mix together yeast, honey, salt and 1 1/2 cups combined flour. In a saucepan, combine mashed potatoes, milk, margarine and water. Heat over medium heat until very warm, stirring frequently. With mixture at low speed, beat liquid ingredients into dry ingredients. Add egg whites. Increase speed to medium and beat 2 minutes longer. Stir in 3 more cups flour. Turn dough onto well-floured board. Knead in as much of remaining flour as necessary to make a soft, but not sticky dough. Knead dough for about 10 minutes or until smooth and elastic. Shape into ball and place in covered bowl for 1 1/2 hours. Knead out air bubbles and shape into loaves or rolls. Allow to rise 1 hour. Bake at 350° for 35 to 45 minutes. Serving size: 2 slices, 3 grams fat per serving.
Cook rice in chicken broth. Drain broth. In a large skillet, cook bacon and onions until transparent. Add chicken and continue cooking about 5 minutes. Stir in mushrooms, peas and pimentos. Add seasonings. Add rice, stirring until well mixed. Heat thoroughly. Makes 6 servings.
In Bundt pan, put pecan halves. Arrange dinner rolls on top of pecans. Put dry pudding on the rolls. Put brown sugar next. Sprinkle cinnamon on top. Melt butter and pour next. Put wax paper over top of Bundt pan. Next morning, but in 350° oven for 20 minutes until brown.
Combine mayonnaise, cheese and milk; mix well. Add all remaining ingredients and mix lightly. Chill several hours or overnight. Serves 4.
Blend cream cheese, milk, orange peel and mustard. Fold in dip and ham. Halve biscuits. Mold each half in small muffin pan. Spoon 1 tablespoon of filling in each. Sprinkle with paprika. Bake at 375° for 20 to 25 minutes. Makes 20.
Dissolve sugar and Kool-Aid in warm water. Add all other ingredients, except ginger ale. Put on containers and freeze. Take out 2 to 3 hours before serving. Mash with potato masher. Pour ginger ale over; stir and serve. Serves approximately 50.
Combine all ingredients in a jar with a tight-fitting lid. Shake until smooth. Chill for 30 minutes. Yields 1 1/4 cup.
Mix together flour, baking powder, allspice, cloves, baking soda and cinnamon and set aside. Then, in another bowl, mix oleo and eggs. Add sugar and tomato soup. Mix well; add water. Alternate with adding dry ingredients. If desired, add chopped nuts and raisins. Bake at 350° for 35 to 40 minutes in regular cake pan. When cool, ice with a cream cheese frosting. Very good!
Melt cheese in a double boiler over low heat (do not let cheese cook). Add the powdered sugar, a little at a time. Add vanilla and nuts. Place in buttered pan and chill.
Thaw potatoes for 30 minutes. Place in a 13 x 9-inch pan. Mix rest of the ingredients together. Spread over the potatoes. Bake at 375° for 1 hour.
Brown hamburger; pour into deep baking dish and mix in corn, tomato soup and chili powder. Mix corn bread according to instructions on box; spread over top of hamburger mixture. Bake at 325° until bread is brown on top, approximately 40 to 45 minutes.
Cook pasta according to package directions. Run under cold water and drain thoroughly. Toss all ingredients together and beautify with a few sprays of parsley and a radish flower.
Mix together, then add 2 beaten egg whites. Bake in a 7 x 9-inch greased pan at 350° for 30 minutes. To serve, slice thin and spread with cream cheese.
Mix 1 box yellow cake mix, lemon instant pudding, 4 eggs, 3/4 cup cooking oil and 3/4 cup water. Fill mini muffin pans (1 teaspoon each). Bake at 350° for 3 to 5 minutes.
Separate biscuits into 20 pieces. Roll biscuits around apples. Sprinkle with cinnamon. Melt butter and sugars in water and boil for 1 minute. Pour over apples and bake at 350° for 40 minutes.
Saute the onion and garlic in oil until tender. Add beef and brown. Pour off fat. Add salt, chili powder, beef broth and catsup. Blend cornstarch and water. Add to meat mixture and cook until thick. Add undrained kidney beans. Simmer 10 minutes. Serve over hot rice. Top with shredded lettuce and cheese. Serves 2 to 3. For 4 people, double all ingredients. For 6 people, triple all quantities except garlic and oil. Use 2 cloves garlic and 4 tablespoons of oil.
Chop broccoli into bite size pieces. Toss other vegetables with broccoli. Sprinkle with dressing mix and bacon. Toss with mayonnaise. Refrigerate several hours before serving.
Mix flour and sugar; set aside. Combine cocoa, margarine, oil and water in a saucepan; heat to boiling. Pour over flour/sugar mixture. Add buttermilk and eggs. Bake at 325° in a sheet pan until done.
Combine first 4 ingredients in a large Dutch oven, stirring well. Add chicken. Bring to a boil. Cover, reduce heat and simmer 1 hour or until chicken is tender. Add Italian seasoning, salt and pepper to sauce. Cook, uncovered, over medium heat 15 minutes, stirring frequently. Serve over fettucine or egg noodles. Yields 6 servings (397 calories per serving).
Boil diced potatoes in 1 quart water, 1 teaspoon caraway seed and 1 teaspoon salt for 15 minutes, covered. Stir 4 tablespoons flour into sour cream, then stir into potatoes. (If it curdles, don't worry; it will smooth out.) Slice mushrooms thick and add. Cover and simmer 10 minutes. Turn off heat; sprinkle in dill. In a small bowl, beat 2 eggs with small amount of soup. Pour egg mixture into pot and serve. Serves 8 to 12.
Mix all together. Bake at 350° for 45 to 50 minutes in hot pan.
Mix ingredients and pour into pie crusts. Place pie in freezer to chill until set. Remove a few minutes before serving.
Grease and floured Bundt cake pan. Mix all ingredients. Bake at 300° for about 50 minutes.
Combine all ingredients except butter; spoon into a 2-quart casserole dish. Pour margarine over top and bake at 400° for about 25 minutes or until lightly browned on top. Serves 6 to 8.
Heat olive oil and minced garlic in deep skillet. Cook for 1 minute; do not burn. Add chopped cabbage and toss to get oil distributed. Stir often, 5 minutes. Add 2 cups hot water with red pepper. Cover skillet and simmer for 10 minutes over medium heat.
Mix all ingredients together well. Store in airtight container until ready to use. Use 2 to 3 teaspoons per cup of hot water.