HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spinach according to package directions. Drain and squeeze to remove all water. Combine all other ingredients, except tomato and Parmesan cheese. Stir lightly with fork. Stir in spinach. Pour into pastry shell. Arrange tomato on top and sprinkle with Parmesan cheese. Bake at 450° for 35 minutes.
Slice squash after washing. Also wash potatoes and slice and put in frying pan. Add squash and onion (sliced). Salt and pepper. Put in about 2 cups of water. Cover and simmer until tender; drain water and lay cheese slices on top. Ready to serve.
Mix dry ingredients and rub onto both sides of steak. Mix liquids and pour over meat. Marinate for 12-24 hours.
Preheat oven to 325°. Place the egg whites, sugar, cracker crumbs, pecans and coconut in a large bowl. Stir to combine. Pour the mixture into the unbaked pie shell and place in oven. Bake until glossy and set, 25 to 30 minutes. The pie will be firm around the edges but moist and chewy in the center. Let the pie cool, then slice and serve with fresh fruit and Cool Whip. Yields one 9-inch pie.
In Dutch oven, combine beans, corn, bacon, onion, pepper, barbecue sauce, chili powder and garlic powder. Cover and cook over medium heat 35 minutes, stirring occasionally. Sprinkle with cheese. Makes 20 servings.
Roll the trout in the seasoned flour. Melt 4 tablespoons of the butter in a large frying pan. Fry the trout for about 5 minutes on each side or until well browned and cooked. Transfer the fish to a large serving dish and keep hot.
Mix sugar, salt and cocoa. Add eggs and mix well. Stir in milk and vanilla.
Melt chips and peanut butter in large pan; add cereal. Spread on cookie sheet and cool in fridge. Break mixture into small pieces after dried. Soften ice cream; fold in all but 1 cup of cereal mixture. Spread in a 10-inch spring-form pan. Use remaining 1 cup cereal mixture to decorate top. Garnish with whipped cream and strawberries, if desired.
Peel the eggplants and cut them into slices about 1/2-inch thick. Brown the slices quickly in 4 tablespoons of the butter. Set aside. Heat 4 tablespoons of butter in the same skillet and cook the onions until they are brown. Add the ground meat and cook 10 minutes. Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper. Stir this mixture into the meat and simmer over low heat, stirring frequently, until all the liquid has been absorbed. Remove the mixture from heat. Preheat oven to 350°.
Cream together sugar and butter. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, baking soda, salt and spices. Add alternately with sour cream to creamed mixture, beginning and ending with dry ingredients. Stir in nuts. Spoon into 2 greased and floured 8-inch cake pans. Bake at 350° for 30 to 35 minutes. Frost. Top with chocolate glaze and walnut halves.
Saute pork, onions, celery and 1/2 stick butter. Stir in flour. Add potatoes and enough water to barely cover potatoes. Cook, but leave slightly firm. Add clam juice and minced clams. Add remaining butter. Add cayenne, white, and black peppers. (Always taste before adding salt.) Add cream. Heat, but do not boil. Stir in cheese. Place in bowls. Sprinkle with paprika and garnish with chopped green onion. Serve with crackers, use oyster crackers if available.
Slice one large cuke very thin using slaw cutter. Place in bowl. Add onion, sliced thin (if desired). Mix balance of ingredients and pour over cuke and onion. Refrigerate for 1 hour.
Combine yeast, sugar and warm water; stir until completely dissolved. Add melted butter and salt; stir. Gradually add flour until it makes a pliable dough. Turn out on a dough board that has 2 cups flour on it. Knead until dough is stiff. Place in a greased bowl; brush with oleo. Cover and let rise in warm place until double in bulk, about 1 1/2 hours. Punch down and let rise again. Then make into rolls. Place in pan and let rise. Bake at 400°. Makes 30 rolls or 2 loaves.
Mix tea with Tang in 2-quart container. Add enough water to fill container. Great thirst quencher, even without ice.
Bake in casserole at 375° for 20 to 25 minutes. Scrunch more onions over top and serve.
Cream margarine, shortening and sugar. Beat until fluffy. Add egg, milk and vanilla; beat well. Add dry ingredients. Beat well. Cover and chill 3 hours. After the 3 hours, roll out and shape. Place on ungreased cookie sheet. Bake at 375° for 7 to 8 minutes. Yield is 3 dozen.
Blend eggs, oil and sugar. Sift flour, salt and soda; add to first mixture. Stir in apples, nuts and vanilla. Spread batter in greased 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes or until done. Remove via oven. Pour on topping.
In a casserole pan, place refried beans and then tamales (be sure to remove paper wrappers). Cover tamales with chopped onion and salsa. Finally, cover with cheese. Cook in oven at 450° about 15 minutes until cheese is melted and casserole is bubbly. Serve with nacho chips and lettuce salad.
Cream the sugar and cream cheese. Blend the remaining ingredients carefully. Put into mold or any suitable freezing bowl. Freeze.
Thoroughly rinse the sauerkraut with warm water. Drain. Mix with onions, celery, carrot and green pepper. In a saucepan, mix the vinegar, oil, sugar and water. Heat until sugar is dissolved. Pour while still warm over sauerkraut mixture and mix well. Cover and chill 6 to 8 hours or overnight.
Top with Cheddar cheese. Cook 30 to 35 minutes at 350°.
Beat all together. Bake 25 to 30 minutes in a 375° oven. Keeps 3 weeks in refrigerator.
Mix all the ingredients. You may need a little more flour if it sticks to your hands (add 1 tablespoon at a time). Form into balls the size of an olive and put on a cookie sheet. Flatten with a glass dipped in sugar (they spread). Bake at 375° for 6 to 8 minutes or until light brown and firm to the touch. Makes 6 to 8 dozen.
Mix together all ingredients; cook for 3 to 5 minutes over low heat until it forms a soft ball stage. Be sure to cook long enough. Add food coloring to water before cooking, not after. May wish to add a few drops of flavoring to make it smell good. Store in airtight container or Ziploc bag.
Slice potatoes 1/4-inch thick. Place in large buttered casserole dish. Sprinkle with salt and pepper. Brown pork chops in skillet. Place over potatoes and spread soup over chops. Pour 1 can of water over soup, cover and bake at 350° for 1 to 2 hours. Yields 6 servings.
Prepare egg noodles as label directs. Meanwhile, in 12-inch skillet over medium-high heat in hot butter or margarine, cook mushrooms, stirring frequently, until all liquid is absorbed. Stir undiluted cream of mushroom soup, milk and wine into cooked mushrooms (if not using wine, increase milk to 1 1/4 cups). Cook, stirring occasionally, until sauce boils. Reduce heat to medium; add crabmeat, frozen peas and sour cream; heat through (do not boil!). Add salt. Mix parsley with noodles; arrange on large platter. Top with crabmeat mixture; toss before serving. Makes 6 servings.
Boil chicken breast until tender; remove skin and bones. Cut into bite sized pieces. They should yield about 4 1/2 cups meat.
Microwaved: Mix sugar and cocoa together. Add 3 tablespoons milk; mix well. Heat in microwave for 30 seconds. Remove and stir well. Add remaining milk and heat in microwave for 1 1/2 minutes. Remove and stir again. Add marshmallows, if desired.
Boil fettucini noodles. Mix sour cream and Parmesan cheese. Pour mixture over noodles and serve. You may want to add chicken chunks or crab meat to sauce mix.
Cook first 5 ingredients until tender. Add bouillon cubes or broth and cook until dissolved. Add cream of chicken soup and melted cheese and cook until heated. Serve with cornbread.
1. Place Potatoes in a large bowl, add cold water to cover, let stand for 15 minutes.
Saute onion and celery until tender (not brown). Place 1/2 of the noodles in bottom of baking dish. Layer sprouts, celery, onion, chicken and soup, then rest of noodles. Top with cashews. Bake for 1/2 hour at 350°.
In a large bowl, dice tomatoes and onion into chunky size pieces. Chop cilantro into fine pieces (you'll know you have chopped the cilantro fine enough when your fingers are going numb from chopping so much, and there is a shooting pain in your back from leaning over the chopping board!!). Add to bowl, along with can of tomato sauce. Mix thoroughly. Here comes the fun part...add the garlic until your spouse, who is sitting in the next room yells, "are we expecting vampires, or are you redecorating with strings of garlic? The words don't have to be exact, as long as the meaning is there. Generously sprinkle the Nile Spice. I sprinkle until my left arm is as tired from sprinkling, as my right arm is from chopping (if you're left handed, visa versa that statement!). Salt and pepper that puppy, easy on the salt now, the purpose of salsa is to blow the top off of the roof of your mouth, not elevate your blood pressure! Dump in hot sauce until your eyes are burning, perhaps a little less if you're not fond of hot things. Mix thoroughly again. Chill. This is most important!
Combine all ingredients. Bake at 350° for 40 or 50 minutes.
Drain pears and reserve 1/4 cup liquid. Combine 1/4 cup liquid, cornstarch, cinnamon, nutmeg and cloves. Stir until smooth. Cook over low heat until thickened. Put mixture over pears. Bake at 350° for 15 minutes.
Into large pan, cover with water (small amount) onions, celery and parsley flakes. Cook until almost done. Add tomatoes. Cook until done. Add butter, salt, sugar and pepper. Add flour mixed in enough water to make paste. Cook 5 minutes. Run mixture through a sieve. Fill jars and process in water bath for 20 minutes.
Melt butter. Mix sugar, flour and milk. Pour this mixture over butter. Pour drained peaches (or other fruit) in middle. Do not stir! Bake uncovered at 350° for 45 minutes.
Put sugar, sweetened mix and water in a bowl. Stir until dissolved. Pour the mixture over crushed ice in cups or bowls.
Cook beef and onion in small amount of oil; chop in celery. Cook noodles in big pan until tender; drain. Mix last 4 ingredients into 1 cup of juice; mix well. Pour meat, celery and noodles, peas and all of juice together; mix well. Put in dish and cook 30 minutes at 350°. Put cheese on top and cook 30 minutes more.
Mix all ingredients and fold in egg whites. Put in greased pan and bake in oven at 325 degrees for 25 minutes. Cool. Pie will be light brown when done. Serve with ice cream, whipped cream or cool whip.
Place cranberries in 9 x 13-inch casserole dish. Top with apples and pineapple. Mix sugar, oatmeal, flour, brown sugar and pecans. Spread over fruit. Pour melted margarine over the top. Bake	at 350° until brown, about 30 minutes. Makes 10 to 12 servings.
Brown spareribs in frying pan with oil or under broiler. Place trivet in pressure cooker. Pour in water and add sauerkraut, onions and spareribs. Cook at high pressure for 1 hour. Serve with your choice of potato, etc.
Place biscuits on wax paper and cut out centers. When shortening is hot, put biscuits in pan and brown on both sides. Brown the cutout centers also. Drain on paper towels. Mom's can let the kids do the rest. Put the powdered sugar in a brown lunch sack and the cinnamon sugar mixture in another. Put a cooked doughnut in the sack and let the kids shake it up until coated all over.
1. In bowl combine the first twelve ingredients. Mix well. 2. Shape into 1-inch balls and place on rack in a shallow roasting pan. 3. Bake at 350° for 10-15 minutes. 4. Remove meatballs and drain rack. 5. Combine ketchup and cornstarch in roasting pan. 6. Stir in jellies and add meatballs and bake for 30-35 miutes at 300°.
Stir all together. Beat with mixer on high until creamy. Pour in graham cracker pie crust. Refrigerate until ready to serve.
Put meat in 8-inch square pan or dish. Bake at 350° for 30 minutes. Remove from oven and drain fat. Combine hot potatoes and 3/4 cup cheese and spread over meat. Top with remaining cheese. Bake for 20 minutes.
Put hamburger patty in water. Let boil until done. Put mustard and onions on bun. Dip top bun in juice from skillet.
Grease and flour a 9 x 13-inch baking pan. Mix mochi flour with baking powder. Set aside. In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Pour coconut milk and evaporated milk into a large glass measure. Add enough water to make 1 quart liquid total. With mixer running, gradually add milk mixture to creamed mixture alternately with flour and baking powder mixture. Stir in vanilla. Pour batter into prepared pan. Sprinkle with sesame seed. Bake in a preheated 350° oven about 1 hour or until a wood pick inserted in center comes out nearly clean. Cool, then cut into 24 pieces.
Combine egg whites (at room temperature) in a large bowl at high speed of an electric mixer until foamy. Sprinkle salt, cream of tartar and vanilla over egg whites; continue beating until soft peak forms. Gradually add sugar, a tablespoon at a time, and cornstarch, beating until stiff peaks form. Place peach halves, cut side down in six 10-ounce custard cups. Spread peaches evenly with meringue. Sprinkle with walnuts. Bake at 375° for 10 minutes, or golden brown. Serve immediately. Yields six servings, 103 calories and 1.4 g fat per serving.
Preheat oven to 400°. Line cookie sheets with aluminum foil. In a large bowl, beat eggs well. Add oil, sugar, vanilla and flour; blend well. (This is a thin mixture.) Drop from a teaspoon onto the cookie sheets. Bake for 6 to 8 minutes, until lightly browned around the edges. Remove from cookie sheets and cool.
Preheat oven to 500°. Wash and dry fillets and cut into pieces. Season, dip in oil and coat in crumbs. Arrange in shallow, lightly oiled baking dish. Bake 10 minutes without turning or basting. Serves 4. Contains 260 calories.
Flatten chicken to 1/4 inch thickness. In a non-stick skillet, cook chicken in oil over medium heat for 3 to 4 minutes on each side or until juices run clear. Sprinkle with lemon juice, rosemary, oregano and pepper.
Prepare jello. Slightly congeal. Add rest of the ingredients and fold in well. Place in refrigerator overnight. Serve cold.
To make punch base: Mix fruit punch with water and chill. If an ice ring is desired, freeze a portion of this base mixture in a ring jello mold until slushy, 1 to 2 hours. Remove from freezer and place strawberries in the ring at even intervals. Return to freezer until serving time. When ready to serve, pour base mixture into punch bowl. Add ginger ale and softened ice cream. Stir until the ice cream dissolves. Unmold ice ring and place gently into center of the punch bowl.
Boil chicken until done. Remove and cook spaghetti in broth until most of broth is gone. Add soup, mushrooms, cheese, butter, seasonings and boned chicken to spaghetti. Cook very low until it obtains desired consistency.
In a jar, shake together the oil, vinegar, sugar, salt and pepper. Put beans, pepper, celery, pimento and onion rings in a bowl and pour liquid mixture over this. Mix well and let stand in refrigerator overnight.
Slice beef into long, thin strips. Mix ingredients together and marinade meat overnight. Cover meat and bake for 1 hour at 350°, stirring every 15 minutes. Serve over rice or with pita bread.
Mix all together and pour into 2 half-baked pie shells. Bake at 350° for 30 minutes or until done in middle.
Generously grease a 9 x 13-inch pan. Sprinkle 1 cup coconut and 1 cup pecans in bottom. Mix cake mix as directed and pour over coconut and pecans.
Mix all ingredients together. Bake, uncovered, at 350° for 1 1/2 hours.
Melt margarine in small saucepan over low heat. Add onions and celery; saute until tender. Stir in flour, salt and pepper; cook 1 minute, stirring constantly. Gradually add milk; stir well. Cook over medium heat until thick and bubbly, stirring constantly. Add shredded Swiss cheese; reduce heat and cook until cheese melts, continuing to stir. Set aside. Arrange fillets in single layer in a 10 x 6 x 2-inch baking dish coated with vegetable cooking spray. Pour cheese mixture evenly over fillets. Cover; bake at 350° for 25 minutes, or until fish flake easily. Sprinkle with parsley. Yields 4 servings.
Cream butter and sugar. Add eggs and beat until fluffy. Stir together dry ingredients and add alternately with milk. If dough is sticky, add flour to handle. Roll 1/4-inch thick on well floured pastry cloth; cut out with cookie cutter. Place on ungreased bakery sheets. Bake in moderate oven at 375° for 8 minutes.
Place pineapple and pudding mix ina mixing bowl and mix well. Put in whipped topping. Spoon into pie shell and put in the refrigerator for 30 minutes before serving.
Combine all ingredients except bread crumbs and butter. Turn into 1-quart casserole. Sprinkle with buttered bread crumbs. Bake at 350° for 45 minutes. Serves 6.
Brown hamburger, celery, onions and pepper. Add rest of ingredients and mix. Place in a greased casserole dish. Cover with cracker crumbs. Bake 30 minutes at 350°.
Beat eggs and add milk. Add dry ingredients and beat 1 to 2 minutes and then beat in fat. Separate (1/4-inch thick) onion slices into rings and dip in batter. Drop rings into hot fat until golden brown.
Combine salt, squash, onion and peppers. Mix sugar and vinegar in saucepan and bring to a boil. Add all ingredients to syrup in pan and let boil 5 minutes. Put in jars and seal. Allow 6 to 8 weeks to make.
Heat sugar, cocoa, milk and margarine in pot until it starts to boil. Remove from heat. Cool for 1 minute. Add remaining ingredients. Spoon onto waxed paper.
Combine ingredients in a bag. Wash and drain chicken. Coat with flour mixture and fry in an iron skillet.
Preheat oven to 350°. Mix all ingredients in order listed. Bake in greased and floured tube pan at 350° for 1 hour.
Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer half each of the meat mixture, chips and cheese in 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired. Makes 6 servings.
Cook elbows and drain. Place in buttered casserole dish. Melt butter in double boiler. Add flour, salt and pepper. Blend. Add milk slowly until sauce thickens. Add shredded cheese. Fry hamburger and drain. Combine with elbows. Mix thoroughly. Add sauce and top with bread crumbs. Bake at 350° for 30 minutes.
Sift flour with sugar and baking powder. Stir in cornmeal. Add eggs, milk and oil. Beat just until mixed. Pour into greased 9 x 9 x 2-inch pan. Bake at 425° for 20 to 25 minutes.
Combine first 4 ingredients and bring to a boil; stir constantly. Cook to soft ball stage. Blend in remaining ingredients. Pour into buttered 13 x 9-inch pan.
Combine Bisquick and cream, stirring until well mixed. Turn dough onto surface lightly sprinkled with Bisquick and pat out to 1/2-inch thickness. (Dough will be sticky.) Cut with 1-inch round cutter. Melt butter in a pan with sides in 350° oven. Dip each biscuit (both sides) into butter and bake at 350° for about 15 minutes.
Bring macaroni to a boil in 1 1/2 quarts of water and 1 t salt. Stir frequently, then turn to low heat and cook for 20 minutes.
Fry bacon until delicately browned; remove. Drain excess fat, reserving 1/4 cup in skillet. Add flour, sugar, salt and pepper; blend well. Beat egg slightly. Add vinegar, water and lemon juice. Add gradually to mixture in skillet; cook until thickened, stirring constantly. Add bacon and remaining ingredients; toss lightly.
Cut squash in half lengthwise; scoop out seeds. Place with cut side down in a baking dish; add water. Cover and bake at 375° for 20 to 30 minutes or until it is easily pierced with a fork. When cool enough to handle, scoop out squash, separating the strands with a fork.
Wash chops. Salt and pepper.	Place in shallow baking dish. Place one slice of onion on top of pork chops; salt and pepper. Place slice of tomato on top of onion. Season. Put enough water in pan to cover bottom. Bake at 350° for 1 hour. Add water, if needed.
Blend flour, oleo, sugar and nuts and press into 9 x 13-inch pan. Bake for 22 minutes at 350° and let cool. Soften cream cheese and mix powdered sugar and 1/2 of the Cool Whip and spread over crust. Mix puddings 1 at a time with 1 1/2 cups milk each and spread over cream cheese layer. Spread with remaining Cool Whip. Garnish with grated Hershey bar or finely chopped nuts.
Place apples in microwave safe dish. Sprinkle with cinnamon and place butter on top. Microwave for 5 minutes or until apples are soft.
Wipe chicken well with paper towels. Combine lemon juice, Worcestershire sauce, celery salt, garlic, paprika, sour cream, salt and pepper. Add chicken. Coat each piece well. Refrigerate, covered, overnight.
Preheat your toaster oven to 400°. Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. tuck sides up and roll tortilla tightly. Repeat to make 4 large tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomatoes, as garnishes.
Combine potatoes, shortening, sugar and salt. Dissolve yeast in potato water and add to potato mixture. Stir in baking powder and flour and let stand until mixture begins to rise. Work in additional flour so that dough can be handled and kneaded. Pinch off amount needed and shape rolls. Put remainder in the refrigerator. Form into rolls of desired shape and size. Sweet rolls and rings may be made by adding fruits, nuts and spices as desired. Bake at 450° until browned.
Cut shortening into flour with pastry blender or 2 knives. Combine remaining ingredients and add to flour mixture. Mix until it forms a ball. Makes enough for 4 or 5 crusts, depending on size of pan.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, meat and onion powder in ungreased 13 x 9-inch baking dish. Mix Bisquick with 1 1/2 cups milk. Pour over broccoli mixture. Bake 27 to 30 minutes or until light brown. Let stand 5 minutes before cutting.
Cook onion and butter until tender, but not brown. Stir in chicken, 1/2 cup of picante sauce and cumin. Heat through. Remove from heat; stir in 1 cup of the cheese.
Brown chops on both sides and arrange in a 2-quart casserole. Slice onions to 1/4-inch slices. Place on top of chops.
Heat water and bouillon cube to a boil. Add broccoli and carrot. Cook according to package directions and remove from heat. Do not drain.
Mix all ingredients together. Spoon into muffin pan and bake at 350° for 20 to 25 minutes.
Mix all ingredients in a saucepan on medium heat and cook until mixture comes away from the pan. Cool. Then knead out lumps. Store in sealed container. Cooked play dough has a longer shelf life and a better consistency than uncooked play dough.
On small plate arrange the banana as a banana split and brush each with 1/4 teaspoon of lemon juice. Spoon the cottage cheese onto the banana, pour the melted jam over the cheese and sprinkle the sunflower seeds on top.
Halve apples crosswise; remove core and seeds. Sprinkle cavity with brown sugar. Place in shallow pan containing small amount of water. Bake at 400° for 10 to 20 minutes. Scoop out pulp, leaving a shell about 1/2-inch thick. Add mashed apple pulp, butter and cream to hot, mashed sweet potatoes. Beat until fluffy. Put mixture in apple shells; sprinkle with pecans.
Blend eggs, cornbread mix and oil together. Add remaining ingredients and pour in greased baking dish. Bake at 400° for 30 minutes. Sprinkle paprika on top.
Spread on cookie sheet the dinner rolls, pinching edges together. Bake until golden brown and cool.
Cool carrots and drain. Combine remaining ingredients and add carrots. Refrigerate for 24 hours before serving. Keeps a long time in refrigerator.