HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and drain spinach and combine egg, sour cream, milk and first 2 tablespoons Parmesan cheese. Add cheese, drained spinach and spaghetti. Bake in 10 x 2 x 6-inch casserole for 15 minutes covered at 350°. Add rest of Parmesan cheese. Bake covered for 15 minutes at 350°. Then uncovered for 15 to 20 minutes or more.
Bring to boil 1 quart water in pan. Add macaroni to boiling water. Bring to boil while stirring. Cover and turn off heat. Let it set for 10 minutes; drain, then rinse. Put macaroni back into pan and add juice, water and butter. Heat through.
Mix all ingredients together. You can also use orange, cherry or strawberry Jell-O. They all make a good salad.
Brown meat and drain. Season with onion, garlic salt and Worcestershire sauce. Add cheese to meat and stir until cheese melts. Spread on rye bread; put on cookie sheet and place under broiler until hot.
Take 1 slice bread and spread jelly on it, while smearing it on hands, shirt, table and floor. Put peanut butter on other slice of bread, same as jelly. Smash bread together and eat with a large glass of milk. Then call Mom to clean up mess.
Beat eggs, margarine and milk. Add flour, baking powder and soda to liquid ingredients. Mix just enough to make a creamy batter.
Add enough flour to make stiff dough. Grease top; let rise. Knead and make rolls. Let rise again and bake in 350° oven until done.
Make white sauce and sit in potatoes and cheese. Put in shallow dish and bake 30 to 40 minutes at 350°.
Put rice in buttered casserole dish. Mix soups and one can of water and pour over rice. Lightly salt chicken; dip in melted butter. Arrange chicken pieces on top of rice and soup mixture. Bake, uncovered, for about two hours at 275°.
In a large pot, brown beef and drain grease. Add soup, boil 5 minutes. Add rest of ingredients and boil. Reduce heat and simmer 20 minutes. Serves 6.
Combine fruit together in bowl. Mix well. Sprinkle in dry gelatin. Mix well. Chill in refrigerator for 2 hours. Garnish with whipped topping. Yields 6 servings.
Combine lime with 2 gallons water. Pour over cucumbers. Soak 12 hours or overnight in enamel ware. Remove cucumbers from lime water. Wash 4 times in cool water to remove the lime. Soak cucumbers 4 hours in ice water. Combine vinegar, sugar, salt and pickling spice that is tied in cloth. Bring to boil. Drain cucumbers and drop in mixture. Bring to a hard boil. Let set 5 to 6 hours or overnight. Bring cucumbers back to a boil for 30 minutes. Put in hot sterilized jars. Boil lids for 2 minutes before sealing. Place jars in hot water. Cover the jars and have about 1-inch water over jars. Boil 10 minutes. Remove from hot water.
Heat oven to 350°. Melt butter. Combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken in melted butter, then coat with crumb mixture. Reserve remaining butter.
In large bowl, combine ground beef, 1/4 cup steak sauce, bread crumbs, egg, pepper and onion. Divide mixture and shape into 4 - 4 inch oval loaves. In small bowl, combine remaining steak sauce and margarine and set aside. Over medium heat, grill meat loaves for 20 to 25 minutes and potato slices for 10 to 12 minutes, turning and brushing both occasionally with steak sauce mixture. Sprinkle potatoes with parmesan cheese; serve immediately.
In a bowl, toss rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13 x 9 x 2-inch baking pan. Top with the oranges. In a bowl, combine oatmeal, butter, salt and flour until mixture resembles coarse crumbs; sprinkle evenly over oranges. Bake at 350° for 40 minutes or until top is golden brown. Serve with ice cream if desired. Yield: 12 servings.
Preheat oven to 350°. Put dry rice in a 2-quart baking dish. Slice butter and spread over rice. Add beef consomme soup. Cover and bake one hour or until liquid is absorbed. This recipe is easy to double or triple for larger servings.
Saute onion and green pepper in butter. Mash the crackers and put half in butter for topping and half in mixture. Mix all ingredients. Bake at 350° for 30 minutes.
Melt butter in baking dish.	Combine milk, sugar and flour in	mixing	bowl. Blend well. Place fruit into baking dish. Pour batter over fruit. Do not stir. Bake at 350° for 35 minutes.
Steam broccoli 8 to 10 minutes (should be crisp). Then cool. Blend olive oil, garlic powder, lemon juice and mayonnaise together. Pour over cold broccoli and blend.
Melt chocolate. Combine with sugar and oil. Add eggs one at a time; beat well. Add vanilla. Combine flour, baking powder and salt. Add to chocolate mixture. Stir in nuts. Chill dough. Make into a small ball and roll in *powdered sugar. Place on greased cookie sheets. Bake at 350° for 10 to 12 minutes. Cool on rack. Makes 4 dozen cookies.
Brown ground beef and onion in skillet. Add beef broth, corn, potatoes, salt and pepper. Mix well. Cover; cook over low heat for 20 to 25 minutes. Stir occasionally. Serve with tossed green salad and French bread.
Cut fish into bite size pieces and place in a large pot. Add all the ingredients except salt, pepper and rice. Bring to a boil. Cover and simmer for 10 to 20 minutes. Add salt and pepper to taste. Place in bowls for serving and top with heaps of rice. Serves 6 to 8.
Preheat browning skillet 4 minutes in microwave oven. Melt shortening in skillet. Brown meat strips. Arrange meat in center; put sliced vegetables around the outside of meat strips. Combine sugar, soy sauce and bouillon and pour over meat and vegetables. Cook on High 6 to 8 minutes. Vegetables will be tender, but crisp. Serve with rice.
Cream butter, sugar and eggs (one at a time). Add pineapple and mix. Lightly grease baking dish. Bake at 350° for 50 to 60 minutes.
Thaw spinach and remove all moisture. Drain water chestnuts and slice very small. Chop onions and crab meat very fine. Then combine all ingredients and refrigerate at least 2 hours before serving.
Pour boiling water over sugar and shortening; let cool until lukewarm. Add yeast and let dissolve. When yeast dissolves, add 2 cups of flour at a time, beating real good after each 2 cups. Let rise until doubled in bulk, then roll out and let rise again. Bake at 400° until done. Spread tops of rolls with butter.
Cream butter and sugar. Cream in egg. Mix dry ingredients together and add to butter mixture. Add rhubarb and fold into the dough. Spread into an 8 or 9-inch square pan. Bake at 350° for 30 minutes. Serve with Cool Whip.
Combine pineapple and cream cheese. Mix in remaining ingredients and chill. Serve. Yields 8 servings.
Beat eggs with electric mixer until thick. Add sugar and beat thoroughly. Add milk and vanilla and mix.
Place butter in a bowl. Add sugar, beaten eggs and flour; mix well. Add milk and vanilla; mix well. Stir in coconut with a spoon. Pour into a well-greased and floured pie pan (9 or 10-inch). Bake at 375° for 30 to 40 minutes.
Combine first 7 ingredients in a large mixing bowl. Stir well and set aside. Beat eggs; gradually add milk, syrup and vanilla, stirring until blended. Gradually stir egg mixture into sweet potato mixture and pour filling into pastry shell. Bake at 425° for 10 minutes; reduce heat to 325° and bake 1 hour and 5 to 10 minutes or until a knife inserted in center comes out clean. Let cool; serve with whipped cream, if desired.
In large bowl, combine gelatin and boiling water, stirring until dissolved. Stir in mashed berries and bananas, pineapple and pecans. Turn half the mixture into a 13 x 9 x 2-inch baking dish. Chill until set, about 1 hour. Keep remainder at room temperature. Stir sour cream and spread it over strawberry mixture in dish. Spoon remaining gelatin mixture over sour cream layer. Cover; chill for several hours, or until firm. Cut into squares. Makes 12 to 16 servings.
Saute onions and celery in butter until soft, but not brown. Stir in flour until well blended. Add chicken broth, stirring constantly and bring to a boil. Remove from heat and rub through a sieve. Add peanut butter and light cream, stirring to blend thoroughly. Return to heat, but do not boil. Serve, garnished with chopped peanuts.
Combine meat, celery, bread crumbs, garlic, egg, salt and water. Shape into oval patties 1-inch thick. Brown in butter on both sides in a skillet. Mix the soup with 1 can of water. Pour over the patties and simmer on low heat for 30 minutes.
Melt shortening and add flour. Let brown until very dark but not burned color. Set aside and add tomato sauce and water, then add all the cut up vegetables, tomatoes and spices. Let simmer about 45 minutes or until all the vegetables are done, then bring to a boil and add shrimp. Cook for about 15 minutes longer. Serve over rice.
Wash and dry broccoli. Cut into small flowerets; also cut stem into small bite size pieces. Place broccoli and all other ingredients into small bowl. Mix well. Refrigerate 1 or 2 hours and serve.
In a very large bowl, combine 2 1/3 cups of the flour, cheese, jalapeno peppers, 7 teaspoons sugar and the salt; mix well. In another bowl, combine the water, yeast and remaining 1 teaspoon sugar. Let stand about 8 minutes; stir to dissolve all yeast granules. Add oil to the liquid mixture, stirring well. Then pour half of the liquid mixture in the flour mixture. With a wooden spoon, stir to moisten flour as much as possible, then add remaining liquid mixture and mix until flour is thoroughly incorporated.
Mix together and chill. Shape as desired and roll in chopped pecans or walnuts.
Boil chicken breast until tender. Remove any bone or skin. Keep broth; drain vegetables. Mix with broth, cans of soup. Add 1 1/2 cans of broth (use empty can). Chop chicken and line 1 1/2 or 2-quart size casserole dish. Pour vegetables over chicken. Mix the top crust and drop by spoonfuls. Bake at 325° for 45 minutes or until golden brown.
Beat egg yolks until thick and lemon colored. Gradually add cinnamon, soda and vanilla; fold in beaten egg whites to which sugar has been slowly added. For a hearty warm beverage on a cold winter night, set out Tom and Jerry mug. Add 2 tablespoons of batter, 1 jigger of brandy and 1 teaspoon of rum. Fill with hot water; stir and sip!
Dissolve Jell-O and candies in 3 cups of boiling water. Stir in applesauce, lemon juice and salt. Chill until partially set. Add walnuts. Pour into an 8 x 8 x 2-inch pan.
Beat egg yolks with sugar until light and fluffy. Add flour mixed to a paste with a little of the milk. Stir in the rest of the milk, lemon, juice, rind and salt. Fold in stiffly beaten egg whites last. Put in unbaked 9-inch pie crust and bake for 15 minutes at 450°. Reduce heat and bake for 30 minutes at 350°.
Mix and chill overnight. Remove from refrigerator and shape into strawberries, then roll strawberries in red sugar. Stick the stem end of the berry in green sugar. Keep in refrigerator. They will freeze well.
Beat cheese until creamy. Beat in eggs, milk and pepper. Stir in spinach, ham and onion. Pour into pie crust; salt and pepper to taste. Bake at 350° for 50 to 60 minutes or until a knife inserted comes out clean. Makes 6 to 8 servings.
Mix lemon juice and milk together, pour into oblong pan. Blend all other ingredients with juice and milk. Smooth, sprinkle with nuts. Freeze before serving remove salad from freezer for at least 10 min.
Melt cheese in milk in saucepan. Add 1 slice of bread, crumbled, and thicken. Add tuna. Place in small uncovered casserole dish. Bake at 350° for 30 minutes or microwave for 7 minutes. Serves 1.
Preheat oven to 375°. Pour pie filling into crust. Beat together egg and milk. Add sugar, flour and remaining ingredients except coconut. Beat until smooth. Stir in coconut. Pour over pie filling. Bake 40 to 45 minutes until puffed and browned. Cool before serving.
Beat eggs stir in pumpkin and spices, gradually stir in milk. Fill crust with 4 cups each. Bake at 425 degrees for 15 minutes Reduce to 350 bake 40-50 minutes. Till silver knife comes out clean when testing.
Melt margarine and let cool. Cook milk, egg and sugar. Mix crackers crumbs, nuts, coconut and cooked mixture together and spread on cookie sheet lined with graham crackers. Put layer of crackers on this and add icing on top of crackers. Cool and cut into squares. Look for Icing recipe.
Cook spinach until tender; drain. Combine all ingredients. Pour into buttered 1 1/2-quart casserole. Bake at 350° for 25 to 30 minutes. Block party surprise!
Heat milk, sugar, butter and salt together. Then add yeast to flour and mix everything. Place in mixing bowl. Cover with a towel and let rise in a warm place. Then place dough on floured board and cut out rolls with a biscuit cutter or by hand.
Season to taste. Cook together in casserole dish. Add potatoes 1/2 hour before done. Green beans added just to warm up.
Mix the tea and juice together; sweeten to taste. Chill and serve world's greatest tea.
In a large bowl, beat the eggs until well beaten. Add the brown sugar and blend well. In a separate bowl, sift together the sugar, flour, nutmeg and pumpkin pie spice, so the spices won't by lumpy. Add the sugar and spices to the egg mixture. Blend the mixture into the pumpkin. Add the milk and salt. Turn the filling into the pie shells. Bake in 400° oven for 10 minutes; reduce the heat to 300° and bake until a knife inserted in the center comes out clean. Very good.
Grease Bundt or tube pan. Sprinkle pecans in bottom. Place frozen rolls in pan in 2 staggered rows. Sprinkle on brown sugar. Sprinkle on pudding mix. Sprinkle on dash of cinnamon all over. Cover with wax paper overnight. Bake 30 minutes at 350°. Invert quickly on serving plate. Rolls pull apart as being served. Always a favorite for breakfast!
Beat egg whites stiff. Add sugar and baking powder slowly to beaten eggs. Crush crackers and add to mixture with nuts and vanilla. Pour into well-greased or buttered pie pan and bake at 325° for 25 to 30 minutes. Cool thoroughly. Spread Cool Whip over pie and sprinkle with chopped pecans. Recipe can be doubled and baked in 9 x 13-inch pan.
Pit olives if not already pitted. Mix with rest of ingredients. Did not give measurements for some ingredients because should suit your taste. Cauliflower should just be steamed until crispy, not cooked.
Combine margarine, sugar and eggs; beat until creamy. Add flour. Chill. Roll into balls, then roll balls in a mixture of 3 tablespoons sugar and 3 tablespoons cinnamon. Place on ungreased cookie sheet. Bake at 400° until light brown, about 8 minutes.
*Use fresh veggies, such as carrots, broccoli, cauliflower, potatoes, yams, corn on the cob, asparagus, green beans, celery, turnips, chard, spinach, etc.
Chop squash and onion. Cook together in electric skillet. Stir in all ingredients. Simmer until mixed well. Add bread crumbs to thicken. Pour in casserole dish. Top with butter. Sprinkle with bread crumbs. Bake at 350° 45 minutes to 1 hour.
Adjust seasonings to taste and double the batch if you have more than 2 good-sized steaks. Store unused seasonings in a plastic container in the refrigerator.
Saute garlic in margarine. Add shrimp, half and half, pea pods, red pepper, wine and red pepper flakes. Simmer 3 to 5 minutes, until shrimp are pink. Pour sauce over linguine and toss with 3/4 cup cheese. Serve with remaining cheese. Substitute 1 1/2 cups cooked chicken. Serves 4.
Stew chicken until tender. Remove skin and bones. Break into small chunks. Mix together the rest of ingredients. Pour into a frozen pie shell. Place pats of margarine on top and add top crust. Bake at 375° until crust is brown.
Place half of the potatoes in greased 1 1/2-quart casserole dish. Dot with half of the butter. Combine remaining ingredients. Pour half of mixture over potatoes in dish. Repeat using remaining potatoes, butter and sauce. Bake at 375°, covered, for 45 minutes. Uncover and bake 15 minutes longer or until potatoes are tender.
Cook asparagus following directions on box; drain. Place on platter. Drizzle French dressing over asparagus.
Sift together first 4 ingredients. Add milk, oil and vanilla; mix until smooth. Stir in nuts. Pour into greased 8 x 8-inch pan. Mix together brown sugar and cocoa; sprinkle over batter. Pour hot water over entire batter. Bake at 350° for 45 minutes. Makes 6 to 8 servings.
Mix all ingredients except 1/2 of the pecans. Form a ball and roll in remaining pecans. Chill. Serve at room temperature.
Bone and skin breasts of chicken. Dust with salt, pepper, thyme and flour. Melt 1/4 pound butter in frying pan, enough for 4 pieces. Cook until golden brown, 7 to 10 minutes. Remove from fire. Pour 1 scant jigger brandy over pieces. Light with match immediately and flame. Put back on fire. Add heavy cream and simmer on low for 10 minutes. Place pieces on hot platter. Add paprika to sauce and stir. Pour over meat. Serve with string beans, mushrooms and rice.
Mix cranberry juice and lemonade concentrate in large punch bowl. Just before serving, stir in club soda. Sherbet may be floated on beverage in punch bowl. Makes about 20 servings in tall glasses.
Preheat oven to 350°. Mix sugar and eggs together well. Add oil, dry ingredients and vanilla. Add apples, nuts and dates. Use either Bundt pan or 3 small loaf pans and bake for 1 hour.
Melt butter in large cake pan. Spread brown sugar over butter, then place pineapple rings on top.
Pat both packages of rolls into a lightly greased jelly roll pan. Bake as directed on package until golden brown. Cool. Mix cream cheese, mayonnaise, sour cream and seasonings. Spread on cooled crust. Top with chopped vegetables. Last, add crumbled bacon. Cut in squares to serve.
Cook shells as directed on package. Cook souffle as directed on package. Cook meat with onions; drain. Season with salt and pepper.
Mix graham cracker, margarine and 2 tablespoons sugar. Press in spring mold pan. Mix other ingredients. Bake at 250° for 1 hour. Turn oven off and let sit until cool. Remove and refrigerate.
Set range at low heat. Pour olive oil into large skillet. Stir in garlic and chopped onion and thinly sliced squash and add to cubed tomatoes. Add spices and simmer until vegetables are done. Stir while cooking. After vegetables are done, sprinkle with cheese and cover to set for about 5 minutes. Serve over rice.
Beat sugar and margarine together. Add egg and coconut flavor. Mix biscuit mix and potato flakes and blend the mixture into the sugar mixture with a spoon. Chill dough about 1 hour before shaping. Using a teaspoon, drop dough on greased cookie sheet. Bake 8 to 10 minutes at 350°. Watch carefully, because they brown very quickly.
Cream shortening (Crisco) and sugar together, then add eggs, beating well. Add other ingredients; mix well, then pour into a greased and floured Bundt pan. Bake for 1 1/2 hours at 300°.
Fry diced onion in margarine until light brown. Add rice and a little water. Cook about 15 minutes. Add chicken and cheese; mix well. Let stand 5 minutes and enjoy.
Sift dry ingredients together. Add remaining ingredients. Grease 3 or 4 bread pans. Fill 1/2 full. Bake at 350° for 1 hour.
Remove skin from ham; place ham, fat side up, on a baking rack. Score fat in a diamond design and stud with cloves. Insert meat thermometer, making sure it does not touch fat or bone. Bake ham at 325° for 1 hour and 15 minutes. Remove ham from oven. Combine remaining ingredients; baste ham with molasses mixture. Return ham to oven and bake an additional 30 to 40 minutes or until meat thermometer registers 140°, basting frequently with glaze.
Heat oven to 425°. Make pie crusts as directed on package for two-crust pie using a 9-inch pie pan.
Melt margarine and stir into dressing. Grease a 13 x 9-inch pan. Place a layer of dressing, a layer of chicken and a layer of celery which has been diluted with chicken broth. Repeat a layer of dressing, a layer of chicken and 1 can cream of chicken soup diluted with chicken broth. Top with crumbs. Bake at 350° for 45 minutes. Serves 10.
Fry onion, garlic and bay leaf in oil until golden brown. Add chopped tomatoes. Stir until tomatoes are soft. Add rice and stir into tomato mixture. Add enough water to cover rice. Cover and simmer until moisture is absorbed. Remove bay leaf before serving. Serves 3 to 4.
In mixer bowl, cream together butter and sugar. Blend in milk and vanilla. Stir in flour, candied cherries and nuts. Form into 2 rolls, each 2-inches in diameter and 8-inches long. Roll in coconut. Wrap and chill several hours or overnight. Slice 1/4-inch thick and place on ungreased cookie sheet. Bake in 375° oven for 12 minutes or until edges are golden. Makes 5 dozen.
Brown hamburger onion and pepper. Add sauces and simmer. Cook noodles. Layer in crockpot: ground beef mixture, noodles, cheeses, pepperoni, and mushrooms. Keep layering to top. Warm until cheese melts.
Hull the strawberries and slice or cut them into quarters. Mix the wine and the Splenda and pour the mixture over the berries. Add the cinnamon stick and refrigerate, stirring from time to time, for at least 12 hours (but 2 days wouldn't hurt!). Yield: 4 servings.
Beat eggs and sugar; add remaining ingredients, mixing well. Bake 15 to 20 minutes at 375° in muffin tins. Recipe may be cut in half. Batter will last 6 weeks in refrigerator.
Heat 2 teaspoons of the oil over high heat in a large, nonstick skillet. Add the lemon grass or lemon peel, garlic, ginger and chilies; cook for 15 seconds. Add the chicken and green onions; sprinkle with salt. Cook, stirring until golden, about 3 to 5 minutes. Transfer to a plate.
Anyone who enjoys Chinese style marinades should try this recipe. Use this with pork loin "quick fry" chops or cubed chicken. Although the meat can be broiled in an oven, the taste is just not as good as when cooked on a charcoal or gas grill.
Cream butter, peanut butter and both sugars. Beat in egg and vanilla. Blend in flour, soda and salt to make a soft dough. Shape dough into 40 balls and place in tassie pan. Bake at 375° for 8 to 10 minutes or until lightly brown. Press peanut butter down into each one and let stand in pan to cool for 10 minutes.
Grind all vegetables together in food chopper. Mix with beef. Season. Place in a greased casserole dish. Bake at 350° for 1 hour. Serves 4.
Cream together lard, sugar and egg. Add persimmon and mix well. Sift together flour, cinnamon, soda and salt; add to creamed mixture. Stir in nuts and coconut extract. Bake at 350° for 20 minutes. Roll in powdered sugar.
Beat together the ingredients with rotary beater. Pour into 9-inch pie shell. Bake at 375° for 40 to 50 minutes or until done. Preheat oven.
Mix butter and Crisco until fluffy. Add sugar and mix until creamy. Add eggs, 1 at a time. Add flour and milk alternately. Add dry pudding mix. Mix well. Pour in greased and floured tube pan. Bake at 275° to 300° for 2 hours. Turn off oven and let cake sit 15 minutes in the oven. Turn cake out on rack to cool.
Heat oven to 375°. Grease baking dish, 8 x 8 x 2-inch. Remove seeds from chiles and arrange in single layer in dish. Sprinkle with tomatoes and cheese. Beat remaining ingredients by hand until smooth. Pour over top. Bake until knife inserted in center comes out clean, 30 to 35 minutes. Makes 6 to 8 servings.
Drain Veg-All. Mix the first 5 ingredients. Place in casserole dish sprayed with vegetable spray. Crush the roll of Ritz crackers. Mix cracker crumbs with melted margarine; spread over top of vegetable mixture. Bake at 350° for 30 minutes.
Stir ground cranberries, sugar, marshmallows and let set out of refrigerator overnight. Next morning, add apples, peeled and diced, pineapple and nuts. Fold in Dream whip. Refrigerate and serve.
Place potatoes in large bowl. Mash. Add butter, bourbon, orange juice, brown sugar, salt and spice; beat until fluffy smooth. Spoon into buttered 6-cup baking dish. Sprinkle with nuts. Bake at 350° for 20 minutes.
Preheat oven to 375° while shredding chicken. Boil chicken in 1 can of enchilada sauce and 3 cups of water. Strain and set aside to cool. Once cooled, shred by hand (or pull apart). Pour 2 cans of enchilada sauce in shallow bowl. Wet tortillas on both sides. Place sour cream, chicken and cheese in the middle and roll. Put in cake pan. When out of chicken, put left over sour cream in sauce bowl and mix. Pour over enchiladas. Sprinkle cheese on top and bake at 375° for 15 minutes or until cheese melts and bubbles a little. Serve with side of refried beans or rice.