HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and stir zucchini and onion in margarine for 10 minutes. Stir in spices. Combine beaten eggs and cheese. Stir into zucchini mixture. Press crescent rolls over bottom and up sides of 12 x 8-inch baking dish to form crust. Spread crust with 2 teaspoons of mustard. Pour vegetable mixture into crust. Bake at 375° for 20 minutes.
Peel eggplant and cut lengthwise into 1/8-inch thick slices; sprinkle with salt. Place eggplant in single layers between pieces of paper towel and let stand for 40 minutes. Press to remove moisture. Combine egg, milk and 2 teaspoons oil; mix well. Add flour and 1/8 teaspoon salt, beating until smooth. Dip eggplant in batter and brown on both sides in hot oil. Drain on paper towels. Combine cheese, parsley and pepper and mix well. Pour 1/2 cup Italian sauce on bottom of casserole dish. Layer eggplant, some cheese mixture and repeat layers, finishing with sauce. Bake, covered, for 30 minutes at 375°.
Mince garlic. Slice scallion. Cut pork into 8 diagonal slices. Sprinkle meat with salt and pepper and coat lightly with flour. Heat oil and butter in a large frying pan over medium-high heat. Add pork and cook until brown on each side about 3 minutes. Remove and cover to keep warm.
Mix sugar, water, cornstarch and salt in pot and cook, stirring until thickened. Add gelatin, vanilla and red coloring to first mixture. Allow to cool. Fold in 4 cups of fresh strawberries. Pour into pie shells that have been dusted with powdered sugar to prevent sogginess. Chill. Serve with whipped topping.
Combine sugar, corn syrup and water. Cook to soft ball stage. Add peanuts and cook until mixture turns dark. Remove from heat. Add baking soda, salt and vinegar; stir well. Pour onto buttered cookie sheet. Cool and break into pieces. Yields 2 pounds.
Blanch broccoli florets in large pot of boiling salted water until just crisp-tender, about 2 minutes. Drain and immediately place in a bowl of ice water. Drain and pat dry when cold. Melt butter in heavy large skillet over medium heat. Add carrots; cover and cook until crisp-tender, stirring occasionally, about 15 minutes. Increase heat to medium-high. Add peppers; stir for 5 minutes. Add squash; stir 1 minute. Add lima beans, broccoli and salt. Cover and cook until heated through, stirring occasionally, about 4 minutes. Season with pepper. Serve immediately. Serves 8.
Precook sliced potatoes and layer with onion. Heat until smooth Cheez Whiz, cream of celery soup and milk. Add to potatoes. Bake at 350° for 45 to 60 minutes or until thick and brown.
Peel, core and either chop or slice the apples. Mix the apples, sugar, spices and butter together; set aside. Roll out your pie dough and cut it into 4 or 5-inch squares. Place the fruit mixture in the center of the square and bring the 2 opposite corners together over the fruit mixture. Wet the tips of the pastry so that it will stick. Do the same with the other 2 corners. Do not seal all the edges or the steam will not be able to escape. If you do, be sure to use a fork and make steam holes.
Pop the corn and set aside; do not salt. Cook sugar, molasses, butter and vinegar until it forms a hard ball in cold water. Stir in soda and pour over popped corn. Press into large, greased pan and allow to cool. Cut into squares.
Butter a 1-quart casserole. Cook frozen broccoli 5 minutes and drain well. Mix mushroom soup, mayonnaise, onion, American cheese and eggs. Fold in broccoli; top with bread crumbs and dot with butter. Bake at 350° until knife comes out clean. Serves 6.
Line pan with frozen blintzes. Pour melted margarine over the blintzes. In blender place sour cream, sugar and eggs and blend. Pour over blintzes and sprinkle with cinnamon. Bake at 375° for 45 minutes until golden brown.
Preheat oven to 350°. Line 13 x 9 inch baking pan with foil. Combine flour, granulated sugar and salt in medium bowl; stir until blended. Cut in 14 Tbsp. (1 3/4 sticks) butter until mixture resembles coarse crumbs. Press into bottom of prepared pan. Bake 18 to 20 minutes or until lightly browned around edges. Remove pan to wire rack; cool completely. Combine 1 c. (2 sticks) butter, brown sugar and corn syrup in heavy medium saucepan. Cook over medium heat 5 to 8 minutes or until mixture boils, stirring frequently. Boil gently 2 minutes, without stirring. Immediately pour over cooled base; spread evenly to edges of pan with metal spatula. Cool completely. Melt chocolate in double boiler over hot (not simmering) water. Stir in remaining 2 Tbsp. butter. Pour over cooled caramel layer and spread evenly to edges of pan with metal spatula. Refrigerate 10 to 15 minutes or until chocolate begins to set. Remove pan from refrigerator; cool completely. Cut into bars. Makes 3 doz. bars.
About 1 1/2 hours before serving: Prepare orzo as directed, but do not salt water. Meanwhile, cut a thin slice from stem end of each tomato; scoop out pulp and dice. Place pulp in a 12 x 8-inch glass or ceramic baking dish; stir in sauce.
Mix cake as per directions on box. Add creme de menthe to cake mix just before mixing time is up. Pour into 9 x 13-inch pan and bake as directed on box. Cool completely. Spread with chocolate topping and chill. Mix 6 tablespoons creme de menthe with Cool Whip and spread on over chocolate. Chill.
Shake chicken in flour, garlic salt, seasoned salt, paprika and dill in bag or bowl. Brown chicken in oil. Remove and arrange strips in single layers in shallow pan. Blend wine, vinegar, brown sugar, ketchup and mustard and pour over chicken. Bake at 375° for 20 to 30 minutes or until glazed.
Combine corn and remaining ingredients. Pour into baking dish and bake in slow oven at 325° for 30 to 40 minutes.
Mix liver sausage with sour cream; add Worcestershire sauce and Tabasco sauce. Chill for several hours. Yields 6 servings.
Combine first 5 ingredients; toss to coat well. Layer half of mixture in a lightly greased 12 x 8 x 2-inch dish. Sprinkle with half of parsley. Layer remaining mixture. Cover and bake at 350° for 45 minutes or until tender. Uncover; sprinkle with remaining parsley. Yield: 6 to 8 servings.
Heat oven to 350°. Brown meat; add green pepper and onion. Cook until tender. Stir in tomatoes, tomato paste, water and seasonings. In a 2-quart casserole, layer half the noodles, meat sauce and Velveeta cheese; repeat layers. Sprinkle with Parmesan cheese. Bake 30 minutes. Makes approximately 6 to 8 servings.
Drain all fruit. Bring sugar, flour and honey to a boil. Cook 1 minute, stirring constantly. Gradually add 1/3 cup lemon juice into egg. Add small amount of honey mixture. Return to remaining mixture. Bring just to boil, stirring constantly. Remove from heat. Cool. Stir in fruit. Fold in whipped cream. Freeze firmly, 3 to 4 hours.
Combine flour and one cup sugar. Slowly stir in milk. Melt butter in 8 x 8 x 2-inch baking dish. Pour batter over melted butter. Do not stir. Mix the peaches and the 1/2 to 1 cup sugar (to sweeten peaches to taste and depending on how sweet peaches are). Spoon carefully over the batter. Bake 45 minutes to 1 hour at 350°. Serve hot or cold.
Mix together flour, soda, salt, cocoa powder and sugar. Add egg, oil, vanilla and milk. Beat all together and drop by tablespoon onto greased cookie sheet. Allow room for spreading. Bake 12 minutes in 350° oven.
Cook the broccoli as directed. Saute the onions in the margarine. Add the flour and 1/2 cup water from the broccoli. Cook until thickened. Blend in one 8 ounce jar Cheez Whiz. Stir until smooth. Mix the cooked, drained broccoli into this. Add 3 beaten eggs. Add the bread crumbs. Mix all together. Put into casserole dish. Sprinkle buttered crumbs on top. Bake at 325° for 30 minutes.
Beat eggs, blend in sugar and flour. Add remaining ingredients. Pour in well greased pan. Bank 350° for 35 to 40 minutes.
Brown ground meat and add taco seasoning. Drain, then add remaining ingredients. Let simmer for 1 hour. Good served with rice or cornbread.
Cream shortening, butter and sugar until light and fluffy. Dissolve soda in hot water and add salt and lemon extract. Stir into creamed mixture. Add flour to creamed mixture with buttermilk and beat until smooth. Add the eggs last, all at once. Beat until very creamy. Pour into a well greased and floured 10 inch tube pan. I use Bakers Joy baking spray. Bake at 325° for 1 hour and 15 minutes. While still warm, punch holes in cake with a toothpick. Spoon lemon sauce over cake.
Sprinkle graham cracker crumbs on bottom of 9 x 13-inch dish. Cream powdered sugar, cream cheese and peanut butter. Add milk. Fold in Cool Whip. Pour into prepared dish. Sprinkle graham cracker crumbs and finely chopped peanuts over top. Cover dish with plastic wrap or foil and freeze until firm. This will keep for a long time. Is so easy and so good.
Mix all ingredients together in bowl. Place meat in bowl and marinate overnight or up to 24 hours, turning occasionally. If using fajitas, barbecue until well done.
Mix Cool Whip and dry jello together. Mix other ingredients and Cool Whip mixture. Chill 1 hour.
Allow cheese to remain at room temperature for at least 1 hour. Blend in softened butter thoroughly; do not melt butter or cheese. Add Worcestershire sauce, onion juice and hot sauce. Remove all crusts from bread loaf. Cut lengthwise into 1 inch slices. Spread top and sides with cheese mixture. Cut into 1 inch strips. Spread sides of strips with cheese; cut into 1 inch cubes. Cover sides of cubes, leaving bottom uncovered. Place carefully on cookie sheet so puffs do not touch; stack with wax paper between layers. Place in freezer until puffs are frozen; store in plastic bags until needed. Remove from freezer at serving time. Place immediately in preheated 375° oven. Bake for 10 to 12 minutes or until corners are golden. Serve at once. Yield: 80 to 100 pieces.
In large pot, add drained beans, sauteed onion and bell pepper, ketchup, Worcestershire sauce, brown sugar and mustard. Place in large casserole dish and bake in 375° oven for about 40 minutes.
Beat butter and sugar until fluffy and light. Add eggs and beat again thoroughly. Add the flour and baking powder into this thoroughly, then fold in nuts and dates. Spread into a 9 x 13-inch greased baking dish or pan. Bake at 350° until top is brown, approximately 1/2 hour.
Hard-boil eggs. Combine cooked egg yolks with chopped pickles, add 4 tablespoons of juice from pickles and crumbled bacon and mix together. Add mayonnaise or salad dressing. Fill egg whites and sprinkle with paprika.
Cream the first 3 ingredients in a bowl until light and fluffy. Add eggs and vanilla; mix well. Stir in mixture of flour, soda and salt. Add M&M's; mix well. Drop by spoonfuls onto greased cookie sheet. Bake at 350° for 10 minutes or until light brown. Cool on wire rack. Yields 8 dozen.
Sift together soda, flour, baking powder and salt. Mix together sugars, eggs, shortening and pineapple. Then add sifted dry ingredients. Mix well; drop on greased cookie sheet. Bake at 350° for approximately 10 minutes.
Combine all ingredients. Marinate 2 pound beef loin for approximately 4 hours. Cook about 20 minutes over hot charcoal.
Dissolve yeast in warm water. Add butter, sugar and seasonings to scalded milk. Cool to lukewarm. Add one egg and one egg white to milk mixture; add yeast. Beat. Gradually beat in about 2 cups flour. By hand, stir in enough additional flour to make a soft dough. Turn out onto a lightly floured pastry cloth. Add raisins; knead until smooth and elastic. Place in a buttered bowl. Cover and let rise in a warm place until doubled in bulk.
Preheat oven to 350 degrees. Sift together flour, baking powder, salt, cinnamon and nutmeg. Cream together sugar, oil add eggs. Combine flour mixture and creamy mixture. Shape dough into roll or log and chill. Slice dough into 1/4 inch thick slices and decorate with colored sugars. Bake for 6 - 7 minutes. Cool for 2 minutes and remove from cookie sheet.
Cream together sugars, butter and oil. Add eggs, extracts and orange rind; beat well. Sift dry ingredients together and add to mixture. Stir until blended. Form dough into 1-inch balls and roll in powdered sugar. Bake at 350° for about 12 minutes or until done.
Wash and remove core from cabbage; cut into wedges and slice fine or use food processor until finely chopped. Add remaining ingredients and refrigerate overnight. Check seasonings before serving; can add more, if needed, according to taste.
Place all ingredients in microwavable dish with tight fitting lid and place in microwave. Cook on high power for 5 minutes. Do not open container. Then cook on 50 per cent power for 10 minutes. Allow to set 5 minutes without opening. Open, fluff, and serve.	Microwaves vary, so times may vary slightly.
Add to the eggs the oil, vanilla, brown sugar and bananas; beat well. Sift together the dry ingredients. Add wet and dry ingredients together and mix well. Add nuts. Bake 1 hour or until done when tested at 325° in 2 greased and floured loaf pans. When done, remove from pans at once. Makes 2 loaves.
Chop tomatoes, cucumbers, peppers and onions in a food processor until finely cut, but not pureed. Combine with remaining ingredients. Chill. Serves 8. Contains 90 calories per 1-cup serving.
Mix all ingredients except milk and boil until thick, stirring constantly. Remove from heat. Let cool. Not cold. Beat in milk until right thickness is attained. Makes 1 Quart.
Flatten chicken. Place each half on a piece of heavy-duty aluminum foil to enclose it. Sprinkle chicken on both sides lightly with salt and pepper. Combine onion, ginger, lemon juice, soy sauce and red pepper in small saucepan. Heat, stirring, about 1 minute. Spoon mixture over chicken halves evenly. Close foil tightly. Bake at 400° for 12 minutes. Serve with rice.
In 2-quart serving bowl, layer lettuce, tomatoes, mushrooms, peas, cheese and onions. Spread salad dressing over onions, sealing to edge of bowl; cover. Chill several hours or overnight. Garnish with bacon and shredded cheese if desired. Makes 8 servings.
Brown chops and put in bottom of casserole dish. Cover with rice. Combine soup and water; pour over chops and rice. Cover and cook about 1 hour at 350°.
Put all ingredients together and allow to come to boiling point. Add 1 gallon sliced pickles. Again allow to come to boil. Can. (Be sure to boil as it makes them soft.)
Place chicken breast between 2 pieces of plastic wrap. Pound chicken to 1/2 inch thickness. Sprinkle with salt and pepper; coat with flour. In a large skillet, brown chicken in 3 tablespoons butter 5 minutes until golden brown. Remove from skillet. Add remaining butter; cook mushrooms and garlic until tender. Return chicken to pan. Add wine and lemon juice. Simmer 7 to 10 minutes. Top with parsley.
Mix all ingredients, except oil. Drop by spoonfuls into hot oil or margarine and fry until golden brown, turning once.
Thaw dough. Roll into 14 x 24-inch rectangle, about 1/4-inch thick. Brown ground beef or turkey. Stir in remaining ingredients. Spoon filling evenly onto dough, slightly pressing filling into dough. Roll dough lengthwise like a jelly roll and cut into 24 (1-inch) slices.
Place raisins and apricots in a bowl. Cover with boiling water. Soften 10 minutes; drain well. Sprinkle half the fruit in the bottom of a buttered 8-inch square baking dish. Butter bread and arrange, buttered side up, on top of fruit, overlapping, if necessary. Sprinkle with remaining fruit.
Saute in skillet the onion, butter, water and curry powder; set aside. Mix all ingredients and serve on lettuce leaf and sprinkle with shredded coconut.
Melt first three ingredients. Remove from heat and add chocolate chips, stirring until melted. Beat in eggs, one at a time. Add dry ingredients. Chill about 1 hour or until stiff enough to roll into balls.
Drop on greased cookie sheet and bake 10 to 12 minutes at 375°. Cookies are moist.
Drain pineapple. Add water to juice to make 2 cups. Bring to a boil and add Jell-O. Add strawberries and stir until dissolved. Add pineapple and 1 cup cold water. Put 1/2 in a 13 x 9-inch pan. Set. Mix cream cheese, sour cream and nuts. Spread on set Jell-O. Pour rest of Jell-O on top and let set.
Pat out, don't roll, and cut with biscuit cutter. Bake at 375°.
Drain beans. Add pickles, eggs and celery and toss together lightly. Add mayonnaise and blend. Chill. Serve on shredded lettuce. Serves 8.
Cover cucumbers, onion and salt with a lid and let set for 2 hours. Drain; add sugar, vinegar and seasonings. Pour into containers and freeze. Pickles are better if they are covered by the vinegar mixture. They stay more crisp. Makes 2 quarts.
Season chicken and scallops with salt and pepper. Dredge in flour. Heat butter over high heat until hot and saute chicken and scallops 2 minutes. Add shallots and mushrooms 1 minute. Add wine and reduce sauce to 2 tablespoons. Add cream and tarragon. Cook 1 minute, stirring until sauce coats spoon. Add salt and pepper to taste. Spoon into ovenware and sprinkle on cheese. Bake at 375 ° for 5 minutes or until sauce is bubbly. Serves 2.
With a pastry blender or 2 table knives, cut in shortening with other ingredients until the mixture resembles coarse meal. Store in airtight, covered containers. This mixture will keep for some time on a cupboard shelf or for months if stored in the refrigerator.
Fry sausage; drain grease. Add vegetables; cook until tender. Add rice and soy sauce; salt and pepper to taste.
Heat oven to 350°. Mix together thoroughly sugar, shortening and eggs. Stir in buttermilk, mashed bananas and flour. Then stir in soda and fold in chopped nuts. Bake in bread loaf pan 50 to 60 minutes.
Sift flour, salt, soda, cinnamon and baking powder. Beat eggs thoroughly. Add oil and sugar; cream well. Add zucchini and vanilla, then add dry ingredients and nuts. Mix well. Bake 1 hour in 325° oven. Makes 2 loaves.
Stir together in a medium bowl the mayo, Parmesan cheese and onion. Make sure artichoke hearts are very well drained (squeeze in paper towels) and chopped. Add to mayo mixture. Stir in lemon juice and black pepper. Scrape mixture into a small baking dish. Combine breadcrumbs and olive oil and sprinkle over dip. Bake at 400° about 20 minutes, until top is browned. Serve with crackers or crostini.
Brown meat and onion until done; drain and set aside. Mix tomato paste and chili mix. Cook 10 minutes. Remove from heat and cool. Dip tortilla shell in sauce. Put a tablespoon of meat and cheese. Roll up tight. Place seam side down. Top with rest of sauce. Cover with foil. Bake at 375° for 25 minutes. Uncover and sprinkle with rest of cheese.
Soak raisins in 1 cup water until water is absorbed or evaporated. Add applesauce, eggs, sweetener and oil. Mix well. Blend in baking soda and stir well. Add nutmeg and vanilla. Mix well. Pour into greased 8 x 8-inch pan. Bake at 350° for 30 minutes.
Beat the cream cheese until light and fluffy. Add milk; blend. Stir in lemon juice and vanilla. Put into a graham cracker crust and refrigerate 2 to 3 hours. Top with cherry pie filling.
In a large pot saute onions in oil until clear. Add water, salt, potatoes and leeks. Cover and simmer for 25 minutes or until potatoes are soft. Puree in blender and return to pot. Add milk. Heat for 5 minutes until hot. Serve with croutons and fresh ground black pepper.
With electric mixer, beat cream cheese, mayonnaise and milk until smooth. Add Worcestershire sauce, onion and garlic powder; blend well. Slowly add cheeses; combine thoroughly. Shape into 2 logs 2-inches in diameter. Combine parsley and wheat germ. Roll cheese logs in parsley mixture to cover completely. Wrap logs tightly in foil and chill thoroughly before serving with crackers. Makes 2 (1/2 pound) logs.
Dissolve yeast in water; add honey, milk, oil and salt. Add flour; knead 15 minutes. Let rise 1 1/2 to 2 hours. Punch down; shape into 2 loaves. Let rise 1 to 1 1/2 hours. Bake at 375° for 45 minutes.
Mix all ingredients in a saucepan. Cook over medium heat, about 5 minutes, until it forms a ball. Cool slightly and knead until smooth. Store, wrapped tightly in plastic, in refrigerator. The dough hardens on standing. Great for sculptures.
Grease 9 x 13-inch pan. Pour in pineapple and sprinkle blueberries. Add 1/4 cup sugar, then cake mix. Melt butter and pour over cake mix. Add nuts, then sprinkle with remaining sugar. Bake at 350° for 40 minutes. Midway through baking, slice batter a couple of times.
Combine crumbs, 2 tablespoons sugar and butter in ice cube tray. Mix well. Reserve 2 tablespoons of crumbs for topping. Press mixture with tablespoon until firm in tray.
Stir boiling water and poppy seed until smooth and cool. Sift together flour, sugar, baking powder and salt; make a well and add in order the Wesson oil, egg yolks, cooled poppy seed and vanilla. Beat with spoon. Into large bowl put egg whites and cream of tartar; whip until stiff. Do not underbeat. Pour egg yolk mixture over whites and fold in. Bake at 325° for 55 minutes, then at 350° for 10 minutes.
Stir all ingredients together in large bowl and chill. Garnish with red and/or green cherries if desired.
Combine all ingredients. Pour into 1 1/2 quart buttered casserole dish. Cover with bread crumbs. Bake in oven 350 degrees until bubbly. About 30 minutes. Serves 6.
Brown ground beef; drain fat. Add refried beans, chili seasoning and water. Simmer over medium heat for 10 minutes. Pour tomato sauce in plate. Cover each tortilla in sauce one at a time. Layer tortilla, then meat mixture and shredded cheese. Continue layering until all meat has been used. Bake in a round covered dish or 9 x 13-inch baking pan. Bake at 350° for 30 minutes. Serve with your favorite Mexican toppings.
In small saucepan, combine the butterscotch pieces and peanut butter. Cook over low heat, stirring constantly, until melted. Peel the banana and cut into 1-inch pieces. Dip each piece of banana into the butterscotch mixture. Lift out with a fork. Roll in the chopped nuts. Place on waxed paper lined plate. Chill for 2 hours. Serves 2.
Heat oven to 400°. Cook sausage, onion and pepper until brown. Drain sausage mix. Add flour, tomato soup, salt and chili powder. Add cheese and olives. Put into 9-inch square pan. Mix muffin mix as directed (on box). Pour muffin mix over sausage mixture. Bake 30 to 35 minutes. Let stand 5 minutes and turn out. Loosen edges. Cornbread on bottom when turned out.
In a slow oven at 300° to 325°, heat the peaches, juice and cinnamon sticks with cloves. Heat about 1/2 hour. Remove cinnamon sticks and serve in small dishes.
Beat eggs and milk. Add salt and enough flour to make a stiff dough. Work fast and knead good. Roll out thin on a floured surface. Let dry for about 30 to 60 minutes. Roll up like a jelly roll and cut as desired. Unroll and let dry a while longer. Drop one at a time in boiling chicken broth and cook until done and not sticky in center of noodle. Makes 4 servings.
Mix first 6 ingredients. Add pecans and coconut; mix well. Pour into uncooked pie shell. Bake 45 minutes at 350°.
Mix all ingredients well. Add more flour if necessary to make a thick batter. Drop by tablespoon into a hot, well oiled skillet. Fry until golden. Turn and brown other side.
In a 5 to 6-quart pan, cook bacon over medium heat until translucent. Add onion; cook until onion and bacon are lightly browned (5 to 7 minutes). Stir in garlic and parsley. Add broth, water and carrots. Bring to a boil. Add separate ravioli to boiling broth. Reduce heat and simmer about 12 minutes (or follow ravioli cooking directions). Stir in cabbage during last 5 minutes. Add cheese on top when serving. Serves 4 to 6.
Combine all ingredients, stirring well. Spoon into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 40 minutes.
In a large skillet cook and stir meats until brown. Drain off fat. Add tomatoes and break up with fork. Stir in tomato paste, garlic salt, oregano leaves and basil leaves. Heat to boiling, stirring occasionally. Reduce heat. Simmer, uncovered, 20 minutes or until mixture is consistency of spaghetti sauce.
Add enough water to make 2 gallons to all ingredients, except ginger ale. Dilute with ginger ale to serve, adding crushed ice to punch bowl.
Put in buttered casserole dish. Dot with butter. Bake in 350° oven for 30 minutes. Top with bread crumbs, if desired.