HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 3 ingredients. Drop rounded teaspoonfuls into confectioners sugar; roll to coat thoroughly. Bake on greased cookie sheet at 375° for 10 to 12 minutes until slightly browned at edges. Cool.
Sprinkle the salt over the zucchini in a mixing bowl. Let it stand for 1/2 hour, then spread the strips on paper towels and pat them dry. Melt the butter in a 1 1/2 quart sauce pan. When the foam subsides, add the zucchini. Toss it about in the butter with a spoon or spatula until well coated, then cover the pan; turn the heat to low and simmer 10 minutes, or until barely tender. Don't overcook. With a wire whisk, beat the flour into the sour cream. Pour the mixture over the zucchini and, stirring gently, simmer 2 or 3 minutes, until sauce is thick and smooth. Stir in the sugar, vinegar and dill, and taste for seasoning. Serves 4 to 6.
Pop skins off the grapes. Put centers in pan to boil (not too high), stirring constantly. Remove all seeds; add skins to pulp, then stir in sugar and lemon juice. Pour into pie shell; dot with butter. Cover with other pie crust; slit top crust for steam to escape. Bake at 425° for 10 minutes; then at 325° for 25 minutes.
Cook noodles as directed on package. Brown ground beef. Combine drained noodles and beef with remaining ingredients in baking dish. Heat until bubbly and cheese is melted in a 375° oven.
Brown meat. Drain and slice water chestnuts. Saute with onion and celery in butter. Blend together with remaining ingredients. Place in buttered casserole. Top with noodles. Bake in preheated 350° oven for 30 to 40 minutes. Serves 6.
Brown hamburger. Add onion to taste, if desired. Cook and drain noodles. Mix meat, noodles and sauce. Cook in crock-pot for 1 to 2 hours on high or 3 to 4 hours on low. During the last 15 minutes, stir in Mozzarella cheese.
Cut broccoli flowerets, wash and put in large bowl. Brown the bacon and cut up over the broccoli. Mix mayonnaise, sugar and vinegar together. Stir until smooth. Pour over broccoli and bacon. Stir in the cheese. Chill several hours before serving.
Mix all together; stuff in bird. Leftovers go in bowl. Cook about 2 hours.
Combine margarine, sugar, eggs, bananas and vanilla in mixing bowl and mix at medium speed until well blended. Sift flour, soda and salt and add alternately with buttermilk, mixing well. Add nuts and blend into batter. Pour into two loaf pans, approximately 9 x 5 x 3-inch. Bake at 325° for 1 hour or until done. Yields 2 loaves.
Cream together butter, sugar, brown sugar and eggs. Add remaining ingredients. Mix well by hand. Drop by teaspoonfuls onto cookie sheet. Bake at 350° for 10 minutes. Makes 50 dozen.
In a 1 1/2-quart baking dish, mix milk, soup, vegetables, chicken, Worcestershire and 1/2 can of onions. Bake at 350° for 25 minutes or until hot; stir. Sprinkle with remaining onions. Bake 5 minutes. Serves 4.
Blend oleo and cheese. Stir in flour, salt and paprika. Blot olives dry. Mold about 1 teaspoonful around olives. Place on cookie sheet. Bake 10 minutes in oven at 425°. Serve warm. May be frozen (unbaked) and use all or portions as desired.
Cook broccoli for 5 minutes (or fresh until almost tender) and chop. Mix soup, eggs, mayonnaise, cheese and onion. Add drained broccoli. Put mixture in a 2-quart casserole. Top with crushed cheese crackers. Bake, covered, for 20 minutes at 400°. Uncover; bake 5 minutes longer.
Cook zucchini and lemon just on low heat (simmer) for 15 minutes. Add pineapple and sugar; bring to a boil. Remove from heat and stir in Jell-O. Pour into jars and seal. Serve it over biscuits or in pinwheel tea sandwiches. This is colorful, delicious and makes nice gifts.
Saute green pepper, onion and celery in 1 stick margarine. Brown the Wondra flour in frying pan. Combine all ingredients.
Cook zucchini until tender and drain. Pour into 1 1/2-quart casserole. Beat eggs, stir in mayonnaise, chopped onion and pepper and Parmesan cheese. Add to zucchini, salt and pepper to taste. Dot with butter and sprinkle with bread crumbs. Bake at 350° for 30 minutes.
In large skillet, melt Crisco or heat oil on medium temperature. Cut steak into 4-inch pieces. Flour both sides and place in heated skillet. Lightly fry on both sides. Drain off oil or Crisco. Mix remaining ingredients in frying pan. Cover and simmer for 1 1/2 to 2 hours, turning meat frequently. Server over large egg noodles or mashed potatoes.
Mix prepared mustard and jelly together. Slice franks; add to jelly and mustard mix. Cook on low heat at least 1 hour, stirring occasionally.
Combine cracker crumbs, butter and 3 tablespoons of sugar; blend well. Assemble spring-form pan using flat bottom. Pour crumb mixture into pan. Press crumbs onto bottom and up sides to within 1 inch from top.
Brown pork chops and pour off fat. Stir in cream of mushroom soup or your favorite creamed soup with water. Cover and simmer slowly about 30 minutes or until done. Stir occasionally.
Whip cream cheese until softened. Add Eagle Brand milk and Minute Maid lemonade; continue to mix until well blended. Fold in Cool Whip; mix well. Refrigerate. Delicious served with fresh fruits. Stir dip before serving.
1st Layer: Melt butter in a 13 x 9-inch pan. Mix in flour and pecans. Pat out to form a thin crust. Bake crust at 350° for 12 minutes.
Saute onion in 1 tablespoon butter or oil. Add mushrooms and meat and stir until meat loses its pink color and is crumbly. Turn into a large bowl and season with salt, pepper, oregano and garlic. Cool slightly. Break in eggs, mix lightly, then mix in the cheese, parsley and bread crumbs. Chill. Grease a 9 x 13-inch baking pan and in it place 4 to 6 layers of filo sheets, which have been brushed lightly with oil. Spread meat mixture to cover dough and top with 4 to 6 more oiled filo sheets. Brush top with a little oil and bake in 375° oven for 30 to 40 minutes or until golden. Let pie sit for 15 minutes, then cut in squares and serve with dollop of sour cream if desired. Pie can be baked ahead and reheated or prepared and frozen before baking. Preparation time: 1 hour.
Before baking, mix 1 cup corn flakes with 1/4 cup butter. Sprinkle on top and bake at 350° for 1 hour.
Heat oven to 300°. In small mixer bowl, beat butter and powdered sugar until smooth; blend in flour. Press mixture onto bottom and up side of 12-inch round pizza pan. Flute edge. Bake 20 to 25 minutes or until lightly browned. Cool completely. Prepare Vanilla Filling and spread on crust. Cover and refrigerate. Prepare Fruit Topping. Cover and refrigerate assembled tart until just before serving.
Heat oil in 2-quart saucepan and add garlic. Do not let burn. Add olives, capers, tomato and anchovies. Stir and heat for 5 minutes.
Mix flour, salt, baking powder, baking soda and sugar. Add remaining ingredients; mix well. Bake at 325° for 70 minutes, or until	straw comes out clean. Butter top when done; wrap in waxed paper and put in refrigerator for at least 2 hours before using. Keeps several weeks.
Mix drained pineapple with marshmallows and refrigerate 8 hours. Mix flour, pineapple juice, sugar, vinegar and egg. Transfer to saucepan and cook over very low heat until thickened. Cool mixture and refrigerate 8 hours.
Heat broth. Add chicken, onion and rice. Simmer until done. If too thick, add another can of chicken broth.
Mix and bake at 350° until brown and toothpick inserted in middle comes out clean. Slice cake into pieces.
Mix chicken, mushrooms and soup together. Top with stuffing mix. Pour broth over mixture. Bake at 400° until done.
Combine cream cheese and sugar; beat at high speed with an electric mixer until light and fluffy. Spread evenly in bottom of pie crust. Arrange banana slices on cream cheese layer. Spread pie filling over bananas. Top with whipped cream and chill. Yield: 1 (9-inch) pie.
Remove tough outer skin from gizzards. Place gizzards and livers in food processor and puree. Heat drippings in a 6-quart Dutch oven on medium heat. Add gizzard-liver mix and cook until browned (10 minutes). Add onion, bell pepper, celery and garlic and cook until transparent (5 to 7 minutes). Add chicken broth, black and cayenne pepper; scrape bottom of pan to bring up liver/gizzard meat. Reduce heat to low; cook, stirring often until thickened (45 minutes or so). Fold in parsley, green onion and cooked rice. Blend well; cook just to heat through. Serve hot. Makes 6 to 8 servings.
Mix all ingredients well. Put in boiler and cook to thicken. In an oblong pan put one layer of pudding mixture and one layer vanilla wafers and so on. Put meringue on top, using whites from 6 eggs.
Boil 7 cups water and 2 cups sugar together and cool. Make tea with 2 cups water and tea bags. Cool. Combine sugar, water and tea when cooled. Add lemonade, orange juice and liquor; mix well. Place in large container and freeze, stirring occasionally.
Add 1/2 cup water to sugar; boil for 5 minutes. Remove from heat. Add marshmallow cream. Beat until it sets. Add nuts and vanilla. Drop on wax paper.
Beat all ingredients together and put into unbaked crust. Bake 35 to 40 minutes at 350°.
Place broccoli, cauliflower and onion in bowl. In blender, combine cottage cheese, mayonnaise and dressing mix until smooth. Pour over veggies; toss to coat. Cover and chill several hours.
Have Cheddar cheese and cream cheese at room temperature. Use mixer or food processor for cheeses. Add remaining ingredients except pimento. Beat or process until thoroughly mixed. Add pimento. Cover and chill. Makes about 2 1/4 cups.
Put cubed bread into greased 9 x 13-inch pan. Add cooked meat, spreading evenly over bread. Beat eggs and add milk, mustard, salt and pepper. Pour over meat in pan. Drizzle melted butter on top; cover. Refrigerate overnight. Bake at 350° for 20 to 25 minutes or until done.
Combine sugar, flour, & salt in saucepan. Stir in milk gradually & cook 2 minutes over medium heat until bubbly. Stir constantly. Remove from heat. Stir hot mixture into slightly beaten egg yolks. Cook for 2 minutes longer. Add butter & 1 tsp. vanilla, mixing well. Pour into baked pie shell.
Season meat with salt and pepper. Press into a baking dish. Place potatoes and onions in layers on top of hamburger. Mix soup and water together. Pour over top. Bake at 350° for 2 hours or until potatoes are done.
Mix all together. Bake at 350° for 1/2 to 1 hour.
Cream margarine and brown sugar. Add egg. Add spices, alternating with applesauce. Add flour and oats; stir well. Stir in nuts and raisins. Fill muffin tins 3/4 full. Bake at 325° for 20 minutes. Makes approximately 12 muffins.
Mix together the cream cheese, egg, sugar and salt. Stir in the chips and set aside.
Mix together real well, roll into balls. Place on cookie sheet and bake at 350 degrees for 8-10 minutes. Change flavor of cake mix to make other flavors of cookies.
Saute onion in butter until soft. Add sour cream. Set aside. Combine dill, muffin mix, beaten egg, Tabasco, milk and salt. Pour this mixture into a greased and floured 9 x 9-inch pan. Sprinkle 3/4 cup grated cheese on top. Add onion and sour cream mixture and top with remaining grated cheese. Bake for 35 minutes at 425°. Cool slightly and cut into 9 squares. Freezes well. Can be served with entree or as an appetizer.
Peel and core pears, then grind. Add lemon and orange with peel. Peel apples and chop. Add remaining ingredients (except vinegar) and cook slowly for 45 minutes. Add vinegar and cook about 15 minutes. Put in jars and seal.
Mix all ingredients and set aside for 8 to 12 hours. Knead dough in 1/2 cup of flour. Makes into 2 loaves. Oil pan. Place dough in pan and turn over so oil is on top. Cover; let sit for 8 to 12 hours. Bake at 375° for 25 to 30 minutes.
Combine the first 6 ingredients in a heavy saucepan. Cook over low heat, stirring constantly, until butter melts and mixture begins to thicken. Remove from the heat. Add almonds or pecans and next 2 ingredients, stirring well. Press firmly into ungreased 9-inch square pan. Cover and chill. Spread Cream Filling over almond or pecan mixture. Cover and chill. Cut into squares. Remove from pan and place about 1/2-inch apart on baking sheet. Set aside. Melt chocolate. Using scissors, snip a tiny hole in end of a sandwich bag. Drizzle chocolate over Cream Filling. Yields 3 dozen.
Mix all ingredients well. Place into a greased pan. Bake at 350° for 20 minutes.
Mix the first 3 ingredients together. Add the next 5 ingredients. Pour into 9-inch pie shell and bake at 350° for 35 to 40 minutes.
Combine all ingredients; add salt and pepper. Top with 1/2 box of cheese crackers, crushed. Bake at 350° for 30 minutes.
Combine all ingredients. Bake at 350° for 30 minutes or until done.
Mix Eagle Brand milk with cream cheese. Add vanilla and lemon juice; mix well. Pour mixture into cooked graham cracker crust; chill for 1 hour. Top with cherry pie filling and chill until served.
Bake cake as directed. As soon as cake is done and still hot, poke holes with a butter knife over entire cake. Pour condensed milk over top and allow to soak in. Next, pour butterscotch topping over entire top and allow to soak in. Refrigerate overnight. In a food processor, grind up candy bar (grinds better if cold). Spread top of cake with Cool Whip. Sprinkle with candy bar crumbs and refrigerate 1 hour before serving.
With mixer, blend potatoes, cream cheese, onion, eggs, flour, salt and pepper. Beat at high speed. Pour in shallow baking dish. Bake 35 minutes at 325°. Top with onion rings and bake 5 to 10 minutes more. Can be made ahead and refrigerated. Serves 4.
Heat oven to 350°. Cook and drain broccoli. In large mixing bowl, combine parsley, onion, mustard, oleo and lemon juice. Blend well. Add cheese, broccoli and ham. Mix lightly. Set aside.
Add ingredients and mix as listed. Add the chocolate chips after everything else is mixed. Pour into a greased 9 x 13-inch pan. Bake 25 to 30 minutes in a 350° oven.
Boil cabbage in large pot until tender, about 45 minutes to 1 hour. Cook rice until tender. Cut bacon into small pieces and fry slowly for 5 minutes. Chop onion and fry with the bacon, about 10 minutes.
Mix cream cheese, butter and flour, then chill. Mix melted butter, eggs, brown sugar and vanilla. Roll cream cheese mixture into balls and press into tassie (small muffin) pan. Fill each tassie 1/2 full with brown sugar mixture. Top with pecans. Bake 325-350 degrees for 30 minutes.
Blend sugars, milk and syrup. Cook until forms a soft ball. remove form heat and add vanilla, butter, and nuts. Beat until smooth. Pour on wax paper.
Combine all the ingredients except the ketchup or chili sauce in a large bowl and mix well. Coat a 9 x 5-inch meat loaf pan with nonstick cooking spray and press the mixture into the pan to form a loaf. Bake at 350° for 30 minutes. Spread the ketchup or chili sauce over the top of the loaf and bake for an additional 35 minutes or until the meat is no longer pink inside and an instant-read thermometer inserted in the center of the loaf reads 160°. Remove loaf from the oven and let sit for 10 minutes before slicing and serving.
Put a little oil in black Dutch oven pot, then add all other ingredients and cook over medium heat until fish is tender.
In 3-quart saucepan, put milk, sugar, spices and oleo and mix well. Mix in shaker (or use blender) 3 tablespoons flour, egg and water. Add rice and flour mix to pan and heat 3 to 5 minutes until all hot. Pour into individual dishes or any size dish or dishes preferred. Let cool and serve.
Beat egg and 1/2 cup of sugar. Sift flour and salt along with the baking powder. Combine milk and melted margarine. Add vanilla flavoring. Add to sugar and egg, alternately with flour. Put in a greased 8-inch pan. Arrange peaches on top and press slightly into dough. Mix 1/2 cup sugar and cinnamon together. Sprinkle this on top and bake 40 minutes at 375°.
In a 13 x 9 x 2-inch pan (buttered), put 6 slices buttered bread; on top of bread, put a slice of cheese and one of ham. Put a dab of mustard on top of ham. Put the remaining buttered bread, butter side up, over the mustard. Beat the milk and eggs until foamy and pour over top. Cover with plastic wrap, etc. and refrigerate overnight; uncover. Bake at 300° for 1 hour. Let stand 5 minutes before serving. Heat a can of mushroom soup and 1/2 cup of milk and use as a gravy for topping.
Combine oats and milk; allow to stand 15 minutes. Preheat the oven to 400°. Stir egg, oil, 1/2 cup brown sugar, chocolate chips and 1/2 cup pecans into oat mixture.
* If using swordfish, cut into size for 1 serving (portion) a piece.
Completely dissolve gelatin in boiling water. Combine cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. Add whipped topping, blending until smooth. Stir in pineapple, mandarin oranges, marshmallows and nuts. Pour in a serving bowl or individual dessert dishes. Chill until set, about 2 hours. Garnish with additional fruit and mint leaves, if desired.
Cream	softened cream cheese, margarine and sugar together. Add pinch of salt and vanilla.	Add eggs, one at a time and beat well after	each egg is added. Add flour and beat at least 10 minutes. Just beat the fire out of it! Bake in prepared Bundt pan at 325° for 1 1/2 hours. Let set in pan before removing for about 5 minutes. This is a smooth pound cake.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Blend in melted butter. Stir in Toll House morsels and pecans. Pour into unbaked pie shell. Bake for 1 hour. Serve warm with vanilla ice cream. May be frozen.
Mix first 7 ingredients until smooth and place in a 2-quart casserole. Mix together the brown sugar, flour, margarine and pecans and sprinkle over potatoes. Bake at 350° as you would for a pumpkin pie. Will be done when knife inserted in the middle comes out clean.
Mix all ingredients and bake in a Bundt or tube pan. Bake at 325° until the cake springs back from the pan.
Place watermelon cubes in blender container or food processor bowl with metal blade and process until smooth. In large nonmetal container, combine watermelon puree, fruit punch concentrate, water and vodka. Cover and freeze 8 hours or overnight.
Cook noodles in boiling water according to directions on package. Drain and rinse in cold water. Saute onion and pepper in butter until tender. Add soup, milk and chicken seasoning. Heat; add cream cheese and milk in with ingredients. Place half of noodles in pan. Layer with soup mixture. Repeat layers. Top with bread crumbs. Bake at 375° for 1 hour. Let stand 10 minutes before serving. I like to add sliced green olives with pimentos and parsley to soup mixture.
Combine all ingredients and chill. Serve as steak sauce or dip for corn chips.
Cook potatoes in skins. Cool; then grate. Mix together 1/2 cup butter, celery soup, onion, Cheddar cheese, sour cream, salt and pepper. Heat, then pour over potatoes.
Mix cream cheese and pineapple, then add next 3 ingredients and 1 cup chopped pecans. Form into a ball and chill. After it is chilled, roll in remaining chopped pecans. Makes 2 balls.
Cook the green beans. In skillet, melt 1/3 cup margarine over medium heat. Add sliced onion and sliced celery. Cook 5 minutes or until tender. Add pimentos, cut in strips, snipped fresh dill, lemon juice, salt and pepper. Cook 3 minutes longer. Toss with the green beans. Serves 4.
Sift dry ingredients together. Add enough boiling water to make stiff dough. Then add sweet milk to cool and mellow dough so you can form into thick or thin patties. Fry in hot Crisco until golden brown on both sides. Serve hot.
Preheat oven to 375°. In large bowl, cream butter and sugars. Beat in vanilla, then the egg. Add cocoa, flour, soda and salt. Beat at low speed until mixture forms a stiff dough. Stir in chocolate chunks. Drop by rounded tablespoons 2-inches apart on ungreased baking sheet. Bake 8 to 12 minutes. Cook 2 minutes before transferring to wire rack. Makes 2 1/2 dozen.
Heat the oil in a large oven-safe casserole over medium-high heat. Add the mushrooms and saute until brown, 3 to 5 minutes. Add the salad dressing mix and onions and toss to coat evenly. Stir in the wine and broth and cook until blended. Add the chicken. Cover, reduce heat to low and simmer 15 minutes, turning pieces halfway through. Remove the chicken and vegetables. Increase heat to high and boil the sauce until reduced and slightly thickened. Pour over the chicken.
Brown sausage in large skillet. Do not drain. Add green pepper and toss. Add Cup-a-Soup, rice and water. Simmer until water is gone.
Bring tomato soup to a boil. Add cream cheese and mix. Gently stir in dissolved gelatin (package of gelatin and 1/3 cup cold water). Cool mixture for 30 minutes.
Whip cream cheese until smooth. Add sugar and beat until smooth. Add peanut butter and mix until smooth. Slowly add milk until smooth. Fold in Cool Whip and pour into a cool, prebaked pie shell. Chill.
Chop broccoli and cauliflower into small pieces. Mix together in a large bowl. Add bacon bits and onion; set aside. In separate bowl, mix together the vinegar, sugar and salad dressing until smooth. Pour dressing over broccoli and cauliflower mixture. Mix well; refrigerate.
Follow directions on frozen pea package for cooking. In large salad bowl, arrange lettuce, celery, peppers, onions and peas in layers. Spread mayonnaise evenly over peas. Sprinkle with sugar, then with Cheddar cheese; cover and refrigerate at least 4 hours or overnight. Sprinkle with bacon just before serving. Makes 6 servings. Be sure to put layers as they appear in recipe. Do not mix. Serves 6.
Beat egg slightly. Set aside 2 tablespoons of egg. Stir together tuna, onion, cheese, salt and pepper with remaining egg. Stir baking mix and water into soft dough. Knead on floured surface. Roll into rectangle and spread with tuna mixture. Fold dough over tuna and press edges together. Make slits across top of flat loaf. Brush tops and sides with reserved egg. Bake 25 to 30 minutes in 375° oven.
In medium size bowl, combine lemon juice and extract. Stir in Eagle Brand milk. Add 2 egg yolks and stir until well blended. Pour into pie shell. In a large bowl, add cream of tartar to egg whites. Beat with electric mixer until stiff to hold peaks. Gradually add sugar. Keep beating until stiff, but not dry. Using a rubber spatula, fold meringue on top of pie to cover entire surface. Make small peaks by swirling spatula. Bake at 325° for 15 minutes or until lightly brown on top. Cool and refrigerate before serving.
Combine dry ingredients. Add combined milk, margarine and egg, mixing until moistened. Stir in cheese. For each serving, spoon approximately 1/4 cup mixture onto hot, lightly greased griddle. Flatten slightly. Cook until lightly browned on both sides. Serve warm with butter. If batter becomes too thick, add small amount of milk. Makes 20 servings.
*Or in fresh brine made by dissolving 2 cups salt and 1 gallon cold water.
In large bowl, cream butter with sugar until light and fluffy. Beat in eggs. Mash bananas in small bowl. Mix flour, soda, baking powder, cinnamon and salt. Blend in flour mixture alternately with bananas. Stir in carrots and nuts. Turn into greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven 50 to 60 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes; turn out of pan and cool completely. Makes 1 loaf. Good recipe.
Brown beef, onions and pepper in a skillet. Add can of beans, tomatoes and Ro-Tel tomatoes. Let simmer for a few minutes.
Brown sausages in heavy skillet. Remove and cut in bite size pieces. Add olive oil to skillet and saute garlic about 2 minutes. Brown chicken in garlic oil about 5 minutes on each side. Remove and keep warm.
Cream 1 cup margarine and brown sugar together. Add 2 teaspoons vanilla and eggs. Beat well. Sift flour, soda and salt together, add to sugar mixture and beat until well blended. Stir in oatmeal. Spread 2/3 of oatmeal mixture in a greased 10 1/2 x 15 1/2-inch pan. Reserve remaining oatmeal mixture for top.
Beat cream cheese until smooth; add condensed milk. Add ReaLemon and vanilla; beat until smooth. Smooth into graham cracker crust; chill overnight in 8 x 10-inch pan.
Combine all ingredients; pour into pie crust. Sprinkle with additional nutmeg. Makes 1 pie. Cook for 1 hour at 350°.