HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine oil, onion and garlic; cook, stirring until almost limp, about 4 minutes. Add zucchini and cook until tender-crisp. Mix eggs with bread crumbs, salt, basil, oregano, pepper, Cheddar cheese and zucchini mixture. Sprinkle with Parmesan cheese and sesame seed. Bake in 325° oven for approximately 30 minutes or until set when lightly touched in center. Cut in 1-inch squares. Serve warm, room temperature or cold.
Beat eggs well; add sugar, milk and salt and mix well. Cook over medium heat, stirring constantly until slightly thickened. Remove from heat; add vanilla and then half and half. Cool and pour into ice cream freezer. Freeze as directed.
Grease casserole slightly. Butter one side of 4 slices of bread and place buttered side down in casserole. Spread layer of ham, then second layer of bread (no butter), then layer of grated cheese. Beat eggs in with milk, mustard and salt. Pour over casserole. Refrigerate at least 2 hours or overnight. Bake at 350° for 45 minutes.
Prepare cake mix according to directions. Sprinkle coconut and 1/2 cup nuts over cake batter (optional). Bake in cake pan with high edges. Prepare pudding per instructions on box. Refrigerate.
In a medium size bowl, combine salad oil, sugar, sesame oil, hot chili oil, soy sauce, rice vinegar and hot pepper. Set aside.
Heat well. Cut onions and peppers in small pieces and boil 10 minutes. Drain and add to tomatoes. Add vinegar, salt and garlic powder; heat well. Put in jars and seal.
Wash turkey thoroughly. Place in a roasting pan. Melt butter. Add salt to butter. Spread butter over turkey. Chop celery and onion. Stuff chopped vegetables inside turkey. Place lid on roasting pan. Bake for 1 hour at 350°. Do not open oven. After 1 hour, turn off oven and leave turkey in oven overnight. In morning or when ready to serve, uncover turkey and brown, using broiler section of oven. Slice and serve.
Mix all ingredients. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 to 40 minutes or until center springs back when lightly touched. Frost and store in refrigerator.
Slice peaches in pie shell. Mix other ingredients and pour over peaches. Bake at 375° for 45 minutes. You may freeze these pies before baking. Take out as you need and bake.
Coat chocolate chips and pecans in 3 tablespoons dry cake mix. Mix remaining ingredients together. Fold in chocolate chips and pecans. Bake at 350° for 50 minutes in a greased and floured tube or Bundt pan. Cool completely before frosting.
Take one biscuit. Flatten a little. Place half slice of ham folded and half slice of cheese folded on top of flattened biscuit. Flatten a second biscuit to cover ham and cheese. Seal the edges of the two biscuits. This makes one ham and cheese pop-up.
Set oven to 350°. Mix cake according to package. Fill cupcake holders (foil) 2/3 full. Cream the cream cheese and combine with sugar. Beat egg and salt until smooth. Stir in chocolate chips. Drop 1 teaspoon cream cheese, sugar, egg, salt, chocolate chips in middle of each cupcake. Bake 20 to 25 minutes. Dust with confectioners sugar. Keep in refrigerator in covered container if not serving that day.
Drain juice from pineapple. Mix together sugar, flour and egg. Cook until thickened. Put pineapple chunks in baking dish; add cheese to cooked mixture. Put marshmallows over top of pineapple. Pour cheese mixture over top. Bake for 20 minutes at 350°.
Stir together sugar, flour, nutmeg, cinnamon and salt. Mix with apples. Turn into baking pan, 9 x 9 x 2-inches. Dot with butter.
Cream together	brown sugar, shortening and oleo. Add eggs and beat well. Then add flour, alternately with buttermilk. Add vanilla, salt and chocolate chips. Drop by teaspoon on cookie sheet. Bake 10 to 12 minutes at 400°.
Mix all ingredients together and put in a 4 x 10-inch pan. Let stand 20 minutes to rise. Bake in a moderate 325° to 350° oven for 30 to 35 minutes.
Bring water and sugar to a boil. Thicken with cornstarch. Remove from heat. Put in Jell-O.
Skin, remove excess fat, debone and cut chicken into bite size pieces. Put bones, 1 stalk celery, 1 carrot and 1 onion in stockpot with 1 quart water; simmer for at least 2 hours for stock. Strain and set aside. Season chicken with salt and pepper. Heat oil in Dutch oven over medium heat. Dust chicken with flour and brown on all sides. Remove chicken and set aside. Pour off all but 1 tablespoon of oil and add onions, bell pepper and celery. Saute until vegetables are wilted. Return chicken to pot; add stock and garlic. Cover and simmer for about 45 minutes, stirring occasionally, adding stock if necessary. Season with salt and pepper and add green onions and parsley. Cook for 5 minutes more or until chicken is tender. Serve over rice.
In large bowl, place pasta and cut up fresh vegetables. Pour in 1/2 bottle of Italian dressing. Put in olives and sprinkle with cheese. Let chill for 2 hours.
Crust: Finely crush graham crackers; melt butter. Mix together and press into pan and bake at 375° for 5 minutes.
Brown ground beef. Drain. Mix with all other ingredients in crock-pot. Serve warm with nacho chips.
In a wok, fry hamburger with garlic and ginger; drain. Add salt, pepper and sugar; mix well. Add cabbage and cook with lid on for 3 minutes; add bean sprouts and bamboo shoots. Cook for another 3 minutes. Meanwhile in a cup, mix water, soy sauce and cornstarch; mix well and add to egg roll mixture. Cook with lid off and allow mixture to thicken. Set aside and let cool to room temperature.
Cream butter and sugar until light. Beat in egg. Stir together flour, baking soda, cinnamon, nutmeg, salt and cloves. Gradually add to creamed mixture. Beat applesauce into batter. Stir in raisins and nuts. Pour into greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour. Cool in pan for 10 minutes. Remove from pan. Cool on wire rack.
Cook potatoes in skins. Cool. Peel and grate into a large bowl. Mix everything, except 2 tablespoons of butter which goes on top after you pat mixture into a buttered baking dish. Bake for 30 to 45 minutes in a 350° oven.
Mix sugar, eggs and oil well. Add orange juice and vanilla. Mix dry ingredients together. Add to sugar mixture. Add apples, coconut and nuts; mix well. Bake in greased and floured tube pan at 325° for 1 1/2 hours.
Melt marshmallows with milk in a double boiler. Mix cream cheese and dry lemon Jell-O. Combine nuts, pineapple and mayonnaise; add to the marshmallow mixture. Cool, then fold in Cool Whip.
Pure soups and crab in food processor or blender. Mix all ingredients together and heat until hot, not boiling. That's it! If you don't have an ingredient, don't worry; this soup works well with substitutions. Holds well in crockpot set on low.
Saute margarine, green onion and garlic cloves, then add flour and milk. When thickened, add rest of ingredients. Serve over your favorite cooked noodles.
Heat 1 gallon water to boiling. Pour out about 1 pint of hot water over 4 tea bags in a small pitcher. Set aside to steep. Add rest of ingredients to remaining water. Simmer about 15 minutes. Add tea. Simmer about 30 minutes longer. Strain before serving. It will keep in refrigerator for several days.
Mix last 8 ingredients and stuff shrimp. Bake at 350° for 15 to 18 minutes (no longer). Serve with melted butter.
Remove ham and bone from ham liquid. Skim fat from ham liquid when cold. Heat	liquid (approximately 3 1/2 quarts) and add green split peas. Bring to a boil, then simmer. Add the vegetables	and simmer approximately 3 hours. Remove ham from bone; cube and add to soup. Makes about 3 1/2 quarts. Consistency should be thick like stew.
Cream the butter with the flour. Add sugar to egg yolks. Beat egg whites and add to yolks. Add sour cream or beer to egg mixture. Add salt and vanilla. Mix well. Add dissolved yeast and add to flour. Knead well. Let rise overnight. Roll out and shape into nut rolls. Let rise again in pans. Bake in a 325° oven until brown.
Combine beans, soup, milk, 2/3 of the cheeses and 2/3 of the onion rings with the pepper in a 1 1/2-quart casserole dish, mixing well. Sprinkel remaining cheese over mixture. Top with remaining onions and bake in microwave, covered, 8 to 10 minutes or until heated through. Serves 6.
Heat the oil and add the sliced onion. Once the onion is brown, add the chicken, salt, cayenne, black pepper, garlic and ginger paste. Cook over low heat to prevent the chicken from becoming tough.
In large skillet, brown meat until red color disappears. Drain off excess fat. In slow-cooking pot (or range top in large pot on low heat), combine beef, dry dip mix, undrained pork and beans, drained remaining beans, catsup, mustard, chili powder, vinegar and brown sugar. Cover and cook on low for 3 to 4 hours (on stove top 1 1/2 hours).
Mix pudding mix and milk; cream powdered sugar and cream cheese together and add to pudding. Mix well. Add Cool Whip to that. Put Cool Whip lid in the bottom of a plastic flower pot that has the bottom the same size of the Cool Whip lid. Put 1/3 of the creamed mixture in the bottom of the flower pot. Then add a layer of crushed Oreos. Repeat 3 times, ending with crushed Oreos. Use a new shovel as a serving spoon. Place a bunch of plastic flowers in the pot. Yum Yum Good!
Mix together. Pour into well greased pan. Bake at 350° for about 40 minutes. Sprinkle brown sugar and nuts on top before baking, if desired.
Brown rice and onions in butter. Pour in casserole dish and pour soup over (do not stir). Bake one hour at 350°.
Cook noodles per package directions and drain. Brown sausage, pepper, and onions in a Dutch oven or large saucepan, drain off grease. Mix in all other ingredients and noodles. Simmer 15 to 20 minutes until heated through.
Mix together, adding cherries last. Put pieces of margarine on top. Bake at 350° for 1 hour. Double this recipe for a 13 x 9 x 2-inch cake pan.
Combine sugar and syrup in pan. Cover; bring to boil. Remove from heat. Stir in peanut butter. Add corn flakes; stir until all are coated with syrup mixture. Drop by spoonfuls onto waxed paper.
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Mix cold water and ice to measure 1 cup. Add to gelatin, stirring until ice is melted. Stir in whipped topping with wire whisk until smooth. Refrigerate 15 to 20 minutes or until mixture is thick, and will mound. Spoon into crust. Refrigerate 4 hours or overnight. Makes 8 servings.
Cut marshmallows into small pieces. Add hot water, jello, lemon juice, sugar and salt. Add crushed pineapple, cottage cheese and pecans. Let stand until pretty firm. Stir in whipping cream. Set in refrigerator.
Cream butter with sugar; add eggs, salt, vinegar and vanilla. Pour into pie shell. Bake at 300° for 10 minutes. Raise temperature to 350° and bake for 45 minutes. Yields 6 servings.
Mix 1/2 can of crushed pineapple (reserve remaining pineapple) with other ingredients and congeal.
Boil chicken; save broth. Combine next 4 ingredients. Bring to a boil. Add meat. Cut up flour tortillas. Drop in broth. Bring to a boil.
Snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Bias-slice into 1-inch pieces. Combine broth, soy sauce and cornstarch. Set aside. Preheat a wok or large skillet over high heat; add oil. Stir-fry ginger root in hot oil for 30 seconds. Add asparagus and green onion; stir-fry for 3 minutes. Add mushrooms; stir-fry for 3 minutes. Add mushrooms; stir-fry 1 minute or until vegetables are crisp-tender. Push from center; stir sauce. Add to center of wok. Cook and stir until bubbly. Add tomatoes; heat through. Serves 4.
Crumble beef in 1 1/2-quart casserole. Cook in microwave on Full Power for 3 to 5 minutes or until beef is no longer pink. Stir halfway through cooking time; drain. Combine raw vegetables and 1/4 cup water in 4-quart casserole. Cook, covered, on Full Power for 11 to 13 minutes or until vegetables are tender. Stir halfway through cooking time. Mix in remaining ingredients and beef. Cook, covered, on High for 30 to 35 minutes or until temperature of 150° is reached. Let stand, covered, 5 minutes before serving. May be adjusted for crock-pot.
Mix in a large pot the first 7 ingredients; simmer mixture while you saute the onion in olive oil in skillet. When onion is golden, add hamburger and salt. Cook until meat has lost its red color and add to the mixture in the pot. Simmer for about 2 hours or until sauce is thick.
Place sliced cabbage in crock-pot. Toss with diced potato, salt and caraway seed. Add sliced onion and Polish sausage. Pour chicken broth over all; stir lightly. Cover and cook on low setting for 6 to 10 hours (high setting for 2 to 4 hours). Serve with boiled new potatoes. Makes 4 servings, 3 1/2 quarts.
Combine eggs, sugar, oil, vanilla, zucchini, flour, baking powder, baking soda and salt. Add raisins, nuts and pineapple. Grease and flour 3 loaf pans. Bake at 325° for 1 hour.
Cook cornstarch, water and sugar until thick, the stir in dry jello and red coloring. Pour over fresh strawberries in baked pie shell.
Combine all ingredients and mix well with mixer. Spoon into a graham cracker pie crust. Chill and serve.
Mix together and store in tightly closed container. Add a few teaspoons to taste to 8 oz. hot water.
Start water boiling. Make roux with the flour and oil. When roux is browned, add to boiling water. Stir, adding onions, celery, bell peppers and the ducks or goose. They can be chopped or whole. Add rest of ingredients to taste. Cover and simmer for 4 to 6 hours. Serves 6 to 8.
Prepare ahead: Cut steak in thin strips and marinate in the wine, soy sauce, sugar and cornstarch mixture. Heat 1 tablespoon of oil in hot skillet (30 seconds). Stir-fry peppers for 3 minutes; scoop out. Heat 3 tablespoons of oil. Add ginger and stir-fry for 2 minutes, then remove. Stir-fry meat for 2 to 3 minutes. Add peppers and cook for 4 to 5 minutes, stirring. Serve over rice.
Melt butter. Mix garlic, Old Bay seasoning, mayonnaise, parsley and cheese; fold into crab meat. Split English muffins; will have 12. Spread mixture on English muffins. Bake at 350° for 30 minutes. Serves 6.
Mix all ingredients together well; pour into baking dish. Bake for 1 hour at 350°.
Make cauliflower into 1-1/2 inch florets. Cut red onions into 8 wedges. Heat oven to 475°. In non-stick roasting pan, mix cauliflower, onions, oil, salt and 1/4 tsp. pepper. Roast 15 minutes. Toss and roast 5 to 10 minutes until lightly charcoal and tender. Transfer to platter, top with 1/4 tsp. pepper, parsley and cheese.
Brown meat and onion. Add rest of liquids to make sauce. Put meat mix in bottom of casserole dish. Use tortilla shells for next layer. Alternate to the top of the dish with meat and tortillas. Top with grated cheese. Put in 350° to 400° oven for about 15 minutes or until cheese is melted and bubbly.
Dissolve jello with 2 cups of hot water and 1 1/4 cups cold water. Refrigerate until slightly thickened. Beat in a bowl until foamy. Add cake filling. Beat slightly more. Fold in Cool Whip, leaving a little to ice with. Refrigerate and use leftover Cool Whip to ice jello.
Mix all ingredients except bacon. Place bacon strips on top. Bake at 350° until bacon is done.
Beat eggs slightly and combine with remaining ingredients. Turn into a 6-cup casserole, cover and bake in a moderate oven (350°) for 1 1/2 hours. Serve hot with tomato sauce if desired. Makes 5 servings.
Place potatoes in large pot and add cold water to cover. Heat to boiling, then lower heat and simmer, uncovered, just until fork-tender, about 15 minutes. Drain in colander and let cool slightly. Mix remaining ingredients together in a large bowl. Add cooked potatoes and mix gently to coat well.
Mix all ingredients together and pour into a 9-inch pan. Bake at 350° until brown.
Mix together ground beef, onions and pepper in skillet until done. Cook noodles until tender in 2 cans tomato soup and 2 1/2 cans water. When ground beef mixture is browned, add to noodle mixture. Continue cooking slowly for 1 hour.
Boil meat until tender. Remove meat from bones and set aside. Add more water to broth from meat to cook rice. Cook rice according to package directions for approximately 15 minutes. To one bag of rice, add 1/2 of meat and pepper to taste. Then add other bag of rice and rest of meat and mix well. Place in casserole dish. This recipe heats well in the microwave.
Peel potatoes, then cover them with water. Chop the onions small and fry them in oil. Turn off heat and mix with salt and paprika. Shred potatoes, then rinse in colander twice with cold water. Squeeze out water and place in pot. Mix well with fried onions. Put in oven for 1 to 1 1/2 hours at 350° until soft and not stringy. Remove from oven and stir them again. Best served the next day.
Trim angel food cake and cube. Fold cake and Cool Whip; spread into a 9 x 13-inch casserole or pan. Layer ice cream on top of cake. Sprinkle bit of brittle. Freeze. Serve frozen.
Arrange a circle of thick overlapping orange slices on crisp lettuce. Heap coconut in center.
Place chips on baking sheet. Cover with ground beef; sprinkle with cheese. Heat at 350° until cheese melts. Serve with salsa.
Fry sausage and drain grease. Mix Bisquick, buttermilk, cheese, onion, bell pepper, sage, salt and pepper in with sausage. Spoon onto baking pan and bake in oven at 350° for 20 minutes or until brown.
Cream sugar and shortening. Add egg yolks. Sift together all dry ingredients. Add alternately with liquids. Mix in nuts and prunes. Fold in beaten egg whites. Bake at 275° in three loaf pans.
Mix together oil, yeast, sugar and water. Let rise at least 10 minutes. Mix eggs and salt together. Add to yeast mix with flour.
Heat oven to 350°. Brush with margarine and cut into cubes. Place on cookie sheet and bake 10 minutes or until toasted. Place in 8-inch square pan. Add apples and walnuts. Toss to mix. Beat milk, egg product and vanilla in medium bowl with a whisk until well blended. Add pudding mix and 1/2 teaspoon cinnamon. Bake 30 minutes or until mixture comes to boil. Let stand 10 minutes before serving.
Saute onion in butter. Combine onion and butter mixture with remaining ingredients. Blend well. Shape into 1-inch balls. Place on cookie sheet and freeze, uncovered, for 1 to 2 hours. When frozen place in a plastic bag and seal with a twistie tie. Keep frozen until ready to thaw for baking. Bake on ungreased cookie sheet at 350° for 15 minutes. Serve with 1/2 cup mayonnaise and 1 tablespoon of horseradish.
To sour milk, add 2 tablespoons vinegar to 1 pint sweet milk.
Boil first 4 ingredients together. Boil hard for 6 minutes. Pour over Marshmallow Creme and peanut butter that have been combined in a large bowl. Stir to blend thoroughly. No need to heat. Pour out on cookie sheet or into two 9 x 13-inch pans.
Mix well. Let stand out of refrigerator all day (8 to 10 hours). This does not rise, only bubbles. Take out 1 cup to use in making bread. Return starter to refrigerator. Keep in refrigerator for 3 to 5 days, then feed again. If not making bread after feeding, throw away 1 cup or give to a friend. Starter must be fed every 3 to 5 days.
Chop vegetables and place in large pot. Bring to boil. Reduce heat and simmer.
Break ground beef into small pieces. Pour boiling water over meat and stir well. Let stand 5 minutes and skim top. Add remaining ingredients. Cook for 20 minutes.
Pour juices into a 24 to 30-cup coffeemaker. Place remaining ingredients in coffee basket. Let perk until cycle is completed. Remove basket. Serve hot in mugs.
Mix first 8 ingredients. Bake. As soon as brownies come out of oven, spread Marshmallow Fluff on top. Cool. Bake at 350° for 1/2 hour in 9 x 13-inch pan.
Beat first 3 ingredients until creamy. Beat in water, egg and vanilla. Add combined dry ingredients; mix well. Cover; chill about 2 hours. Heat oven to 350°. Shape into 1-inch balls. Place on ungreased cookie sheet; flatten with fork dipped in sugar. Bake 9 to 11 minutes or until edges are golden brown.
Make dressing by combining the beaten eggs, vinegar, sugar, salt and pepper. Cook and stir constantly over medium heat until it bubbles and becomes thick. Let cool. Combine all other ingredients in a bowl. Add the cooled dressing. Mix well and serve.
Make up Dream Whip. Add cream cheese and whip until smooth. Add fruit cocktail and marshmallows. Stir in.
Arrange chicken in shallow baking dish so that pieces do not overlap. Cover with mushrooms (no	juice). Combine mushroom soup, sherry and sour cream. Stir	until well blended. Pour over chicken, completely covering it. Dust with paprika. Bake at 350° for 1 1/2 hours. Serves 6.
Soak beans overnight. Drain and add 4 cups fresh water. Bring to boil. Simmer over medium heat for 1 hour or until done. Add all other ingredients and seasoning pack to taste. Add more water if needed. Cook 30 minutes or until done. Stir occasionally.
Layer cabbage and onion in airtight container until full. Have onions on top. Combine sugar, vinegar, salt, celery seed and pepper in pan and bring to a boil. Remove from heat. Add oil. Let cool some and pour over cabbage and onion mixture. Cover and place in refrigerator. Make ahead.
Cook until thick, about 5 or 10 minutes. Stir all the time. Add 1 small box of strawberry jello to mixture and cool to room temperature. In the meantime, bake 2 pie crusts and let cool. Put a pint of strawberries in each crust and pour the gelatin mixture over. Let set several hours.
Peel and slice eggplant in 1/4-inch slices. Salt and pepper. Shake in bag with flour and shake off excess. Fry in olive oil until golden brown. Saute onion, pepper, garlic, tomato sauce, tomatoes, tomato paste and parsley. Salt and pepper to taste (not too much salt as cheese is salty). Cook sauce about 30 minutes.
Grease bottom of two 8-inch loaf pans. Preheat oven to 350°. Cream shortening and sugar; add eggs and mix thoroughly. Add milk. Sift dry ingredients together and add to first mixture. Add bananas. Bake for approximately 45 minutes. Test with toothpick.
Drain vegetables and put in a bowl. Mix dressing (other ingredients) and pour over vegetables. Marinate overnight.
Crush enough strawberries for 1 cup. Combine crushed berries, honey, cornstarch and water in saucepan. Stir to boil and cook 2 minutes. Remove from heat. Stir in butter and let mixture cool. Place remaining whole berries in pie shell, reserving a few for garnish. Pour cooked mixture over berries; chill 2 hours. Serves 8.
Saute onion and green pepper slightly. Add butter and flour. Boil giblets and use the broth to thicken. Chop up giblet and add cut up boiled egg.
Mix cracker crumbs and powdered sugar. Add melted butter. Add peanut butter. Add nuts. Mix well. Shape into small balls. Let chill. Using a double boiler, melt wax. Add chocolate chips. Dip balls into chocolate mixture using a toothpick. Coat each ball. Place on wax paper.
Heat oven to 375°. Prepare pastry. Beat eggs, sugar, salt, margarine and syrup with hand beater. Stir in pecans. Pour in pastry-lined pie plate. Bake until set, 40 to 50 minutes. Cool slightly.
Put sugar, flour and salt in a large mixing bowl. Melt oleo over low heat, then add cocoa and Coke. Heat to the boiling point and pour over flour and sugar mixture. Blend in marshmallows, eggs, buttermilk, vanilla and soda. Beat well. Bake in a 13 x 9-inch cake pan for 30 to 35 minutes.
Combine all ingredients and stir well or until sugar is dissolved. Add ginger ale last. Serve with ice ring made of cherries, orange slices and ginger ale, which has been frozen for several hours or overnight.
In a large bowl, blend black-eyed peas and minced onion. Add salsa, mayonnaise and avocado.
Preheat oven to 350°. Cut dates into small pieces; add nuts and boiling water. Allow to cool to room temperature (about 45 minutes). Sift flour with baking soda and salt. On high speed with hand mixer, beat margarine with brown sugar, eggs and vanilla until smooth. Add dates; mix well. Add flour mixture. Mix well. Place in 2 well-greased 9 x 5-inch loaf pans. Bake 60 to 65 minutes or until tester inserted in center of bread comes out clean.
Cook together hamburger, bacon and chopped onion; drain. Add the other ingredients and simmer or bake at 350° for 1 hour.
Combine sugar, butter, cocoa and milk in saucepan. Bring to a boil; boil for 1 1/2 minutes. Remove from heat. Add oats and peanut butter; stir until well mixed. Drop immediately onto waxed paper and allow to set.