HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice zucchini and onions; cut peppers into stripes. Layer in large glass or plastic bowl. Sprinkle with salt; let stand 3 hours. Drain; do not rinse. Combine vinegar, water, sugar and spices and boil. Add zucchini; bring to boil up. Do not cook. Pack into jars.
Heat corn and milk over low heat. Gradually stir in egg; add next 4 ingredients and dash of pepper. Mix well. Pour into greased 8-inch baking dish. Top with buttered crumbs. Bake at 350° for 20 minutes. Serves 6.
Slice peaches to half fill Pyrex dish (large). Sweeten with 1 cup white sugar. Then in bowl, mix together flour, 1/2 cup white sugar, brown sugar and egg. Crumble on top of peaches, then sprinkle on butter. Bake at 350° for 40 minutes.
Preheat oven to 350°. Butter 13 x 9-inch glass baking dish. Combine noodles, eggs, sugar and vanilla in large bowl. Blend milk, cream cheese and cottage cheese in blender or processor until creamy, 3 to 4 minutes. Add to noodle mixture. Stir in raisins, butter and cinnamon. Transfer to prepared dish. Bake for 45 minutes. Cut into squares. Serve warm or at room temperature with sour cream.
Cook chicken, dice into small pieces. Cook broccoli, drain. Put chicken in bottom of casserole dish add broccoli. Mix sour cream, soup, butter, add milk. Pour on top of broccoli and chicken sprinkle with cheese. 350° until bubbly.
Heat oven to 350°. Grease a 9 x 1 1/4-inch pie plate. Place all ingredients in blender. Cover; blend on high 15 seconds. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, 50 to 55 minutes. Refrigerate any left over.
Put the oysters, the liquor, the butter and milk in a heavy saucepan and simmer until the edges of the oysters just begin to curl. Add salt and pepper to taste. Serves 1.
Blend together flour, salt and shortening until like fine cornmeal. Mix together egg, water and vinegar. Add to flour mixture. Makes 4 single crusts or top and bottom crust for 9 x 13-inch pan.
After the chicken is deboned, cut into chunks in a large flat baking dish (13 1/2 x 9 x 2-inch). Mix milk and 2 cans of soup; pour over chicken. Put stuffing mix (dry) over the top and melt butter. Dribble over top if not enough; melt a little more. Bake at 350° for 30 minutes, or until brown and bubbly.
Combine beef, taco seasoning mix, canned tomatoes, 1 cup cheese and 1 cup corn chips. Mix and put in 2-quart casserole. Bake for 30 minutes at 350°. Remove from oven and top with dollops of sour cream, remaining chips, lettuce, tomatoes, taco sauce and cheese.
Wash and scrub potatoes. Cut lengthwise into sixths. Place in pan and sprinkle with fresh garlic, salt, pepper and olive oil. Bake at 400° until tender, approximately 40 minutes. Makes 3 to 4 servings.
Mix together first 7 ingredients in a large bowl. Spoon into a 13 x 9 x 2-inch baking dish sprayed with Pam. Sprinkle cornflakes over top. Sprinkle lightly with paprika. Bake at 350° for 35 to 40 minutes.
Fry hamburger; drain off fat. Add package of taco seasoning. Mix thoroughly. Put a dab of taco sauce in bottom of 9 x 11-inch cake pan. Put a layer of corn tortillas, layer of sour cream and cottage cheese, layer of hamburger and layer of cheese. Repeat layers until ingredients are gone. Bake at 450° until done, about 1 hour.
Mix all ingredients together with approximately 3/4 to 1 cup buttermilk. Mix well and drop small amount in deep fat. May add crumbled slices of bacon, ham or green onions to taste.
Combine sour cream and soft drink in a medium bowl. Stir in biscuit mix with a fork until dry ingredients are moistened. Spoon into lightly greased miniature muffin pans. Brush with half of butter. Bake at 350° for 8 to 10 minutes or until golden brown. Brush with remaining butter and serve immediately. Yield: 2 dozen.
Brown pork chops quickly in a hot skillet. Lay chops in an 8 x 8-inch baking dish.
In a large bowl, combine all ingredients and toss all together with 1 cup dressing. Chill. You will probably need to add some more dressing before serving. The spaghetti absorbs a lot of dressing and may be dry.
Beat sugar, eggs, oil, pumpkin and vanilla. Add dry ingredients. Add raisins and pecans; mix well. Pour into greased loaf pans. Bake at 350° for 1 hour. Reduce heat to 250° and bake 20 minutes. Chill overnight before slicing. Makes 3 loaves.
Pound chicken breasts to flatten and sprinkle with salt and pepper. Cover with slices of ham. Place 1 tablespoon of cheese in the center of each slice and roll up, then secure with a toothpick and place in baking dish.
Drain peas; place in 1-quart casserole dish. Arrange eggs over peas. Spread mushroom soup over eggs. Sprinkle 1/2 of cheese, then crackers and remaining cheese. Bake at 350° for 30 minutes. Makes 4 to 6 servings.
Mix first 5 ingredients in pot. Saute down. Add shrimp and cook until they are done. Add Campbell's soup and cook on low for 30 minutes. Serves 20-25 people.
First, beat egg and milk together and place in separate bowl. Then mix all other ingredients together in another bowl. Then dip pork chops in egg mixture first and then in Schnitzel mixture second and then fry.
Mix cooked vegetables and onions (you can mix in 1/2 cup of mayonnaise with vegetables). Oil casserole dish. Place a layer of crackers, then vegetables, then cheese and repeat the layers with final layer of crackers. Bake at 350° for 20 minutes.
Cook noodles according to package. Heat spaghetti sauce. Drain noodles and place in casserole dish. Stir in sliced pepperoni and heated sauce and sprinkle cheese on top. Bake in 350° oven until cheese is melted.
Fry out meat and drain fat off; add rest of ingredients except bread. As	cheese	melts,	mix well with the meat and spices. Spread on bread and place on cookie sheet. Put in very hot oven for a few minutes until very hot. Serve immediately.
Preheat oven and baking sheet to 350°. In a small bowl, combine half the bacon, cheese, chopped tomatoes, onion and parsley. Spoon into pie crust. Beat egg with evaporated milk. Slowly pour over bacon mixture. Arrange sliced tomato on top of pie. Bake on preheated baking sheet for 35 minutes (30 minutes for regular crust) or until pie crust has browned or until knife inserted in center comes out clean. Let stand for 15 minutes; top with shredded lettuce and remaining bacon. Serve. Makes 8 servings (6 for regular crust).
Cream butter and honey. Add beaten egg. Sift dry ingredients and add to creamed mixture. Stir in oats and shredded zucchini, raisins and walnuts (coconut too if desired). Drop onto ungreased cookie sheet and bake at 375° for 15 minutes. Yields approximately 4 1/2 dozen.
Boil eggs for 10 minutes. Mash with potato masher. Salt and pepper to taste. Garnish with paprika.
Mix sugar, salt, butter and evaporated milk in saucepan. Cook over medium-high heat, stirring constantly. When mixture comes to a boil, boil 2 minutes longer, stirring constantly. Remove from heat. Add chocolate chips, chocolate and Marshmallow Creme. Stir vigorously until chocolate is melted. Stir in nuts and pour into greased 8-inch square pan. Cool.
Beat together 1/2 cup sugar, 1 teaspoon vanilla, 1 egg and cream cheese. Stir in chocolate chips. Set aside.
In a saucepan over medium heat, bring water, parsley, sugar and salt to a boil. Add Brussels sprouts. Cover and simmer for 6 to 8 minutes or until tender; drain. Add water chestnuts and butter; heat through. Yield: 6 servings.
Brown the meat in the flour with salt and pepper. Spread the mustard over it and place in a heavy pan. Pour the wine and water over it. Cover and bake at 325° for 1 1/2 hours. If it gets dry, add a little more wine and water. About an hour before it is done, add the vegetables. When the vegetables and roast are done, remove to a platter and make gravy with the juices. This is a real family meal that is a winner. Serves 6 to 8.
Mix all ingredients except sausage. Roll out in rectangle shape. Add more flour, if needed. Spread sausage on and roll up. Cut in half. Wrap and put in freezer. When firm, slice. Bake at 425° for 12 to 15 minutes.
Mix berries in large bowl. Layer bottom of pastry shell with berry mixture. Combine sugar and cornstarch in medium size saucepan; gradually stir in water until smooth. Stirring constantly, cook on medium heat until mixture comes to a boil. Boil 1 minute. Remove from heat. Add gelatin, stirring until completely dissolved. Cool to room temperature. Pour over berries in pastry shell. Refrigerate 3 hours or until firm. Spread Cool Whip topping over pie before serving. Refrigerate any leftovers. Serves 8.
Thaw dough in refrigerator overnight. Break 1 loaf into pieces. Roll into balls and place in bottom of 9 x 13-inch pan. Melt butter. Add rest of ingredients. Pour over dough. Break remaining loaf and roll into balls. Fill in holes left by the first loaf. Let dough rise. Bake in a 350° oven for 30 minutes. Can be made a day ahead and rewarmed.
Brown hamburger and drain excess fat. Add remaining ingredients and cook over low heat until mixture boils, stirring frequently. Cover and simmer for at least 30 minutes.
In large bowl, combine 2 cups flour, undissolved yeast and salt. Stir very warm water and oil into dry ingredients. Stir in enough remaining flour to make soft dough. Knead dough on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes. On lightly floured surface, form dough into smooth ball. Divide and shape as directed in recipe.
Use very large, microwavable container. Make roux from 1 stick butter and 1/2 cup flour. Cook in microwave on High, about 2 minutes. Stir until it is smooth. Add roux mixture to clam chowder and place on lower than Medium (microwaves vary, this would be about 4 on a Litton). Cook in microwave about 1 1/2 hours.
Stir first 4 ingredients in large bowl until well combined. (Can be prepared 3 hours ahead, cover and refrigerate.) Stir crab meat into avocado mixture. Season with salt, pepper and hot sauce. Serve with tortilla chips. Makes about 4 cups.
Sprinkle a greased 12-inch pizza pan with corn meal. Separate biscuits. Snip biscuits into 4 pieces. Place in medium bowl. Add spaghetti sauce. Toss to coat. Arrange dough in an 8-inch circle in pizza pan. Sprinkle with cheese. Bake in 400° oven for 15 minutes. Makes 10 appetizer servings.
Mix flour, 1 cup brown sugar and 1/2 cup butter to fine crumbs. Pat into ungreased 9 x 13-inch pan. Sprinkle pecans evenly over crust in pan. Cook 2/3 cup butter and 1/2 cup brown sugar over medium heat until entire surface boils. Boil for 1/2 to 1 minute. Pour evenly over pecans in pan. Bake at 350° for 18 to 22 minutes, until entire surface is bubbly and crust is golden. Remove from oven and sprinkle with chocolate chips. Let chips melt and swirl them as they melt. Leave some whole; do not spread them. Cool and cut into small bars.
Mix all ingredients, except potato chips. Put in a large baking dish. Top with crushed chips. Bake at 350° for 30 to 40 minutes or until bubbly.
Cut biscuits into fourths. Combine sugar and cinnamon. Shake onto biscuits. Place in layers in tube pan. If desired, sprinkle each layer with nuts and raisins. Bring butter and remaining cinnamon and sugar to a boil. Pour over biscuit mixture. Bake 45 minutes at 350°. Remove from pan immediately. Serve as buns or finger food. Break apart with two forks.
Peel skin off eggplant. Slice lengthwise into 1/4-inch slices. Sprinkle each slice with salt. Let stand at room temperature 1 to 2 hours. Wash each slice with water to remove extra salt and squeeze out as much liquid as possible. Dip each slice first in beaten egg, then in bread crumbs. Fry each slice until both sides are golden brown. Drain on paper towels. Cut 1/2-inch strips of Mozzarella cheese and place a strip at the end of a slice of fried eggplant. Roll eggplant up around strip of cheese and place in a single layer in bottom of a casserole dish. Pour 2 to 3 cups of any tomato sauce over the rolls and sprinkle with Parmesan cheese. Bake covered at 350° for 1/2 to 1 hour until sauce bubbles. Enjoy!
Thaw potatoes. Combine sour cream, soup and butter. Mix well. Add salt, pepper, onion and Cheddar cheese. Mix well. Blend in potatoes. Place the mixture in a greased shallow 2-quart casserole dish. Sprinkle buttered corn flake crumbs on top. Bake uncovered in oven at 350° about 50 minutes or until golden brown and bubbly. Makes 4 servings.
Mix and beat 4 minutes. Bake at 350° until toothpick comes out clean.
Lightly brown beef in small amount of oil. Add all the other ingredients. Cook 1 hour.
Mix all ingredients together and roll into balls (size of a quarter). Bake 10 to 12 minutes at 375°. Serve hot.
Beat together egg and milk. Mix dry ingredients. Mix squash with liquids. Add this to dry ingredients and mix. Drop fritters in deep fat with spoon and cook until brown.
Mix ingredients thoroughly. Press into 10-inch pie plate. Spray sides with Pam to prevent sticking.
Set oven at 350°. Stir all the ingredients together. Put into small or large greased bread pans. Bake for 50 to 60 minutes.
Mix all dry ingredients. Muddle eggs and onions; add to dry ingredients along with buttermilk. Mix all ingredients, but be careful not to overmix. Yields 20 dozen.
Add sugar to Crisco gradually. Add eggs, one at a time. Add sour cream. Mix soda thoroughly with flour. Add to mixture of eggs, sugar and Crisco. Bake at 325° for 1 1/2 hours or until done.
Cut wieners into bite-size pieces. Mix and heat mustard and jelly until warm. Add wieners and cook approximately 10 minutes. Serve as appetizer with toothpicks.
Brown ground beef and drain. Add corn, soup, tomatoes, cheese, bell peppers and cooked noodles. Cook until tender and cheese is melted. Yields 12 servings.
Microwave 1 package of popcorn. Warm the Prego. Combine the two. Sprinkle with cheese.
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in Cool Whip. Garnish with strawberries and cherry pie filling.
Preheat oven to 350°. Cream butter and sugar together. Beat the egg into the mixture. Add the rest of the ingredients. Mix well. Drop onto a greased cookie sheet. Bake at 350° for 15 minutes or until lightly golden at edges.
Heat oven to 375°. Combine dry ingredients and sift into medium-large mixing bowl. Cut butter or margarine into chunks and cut into dry mixture with pastry blender until mixture is size of peas. Mix in raisins and caraway seed; add milk and egg all at once. Stir with fork until just blended. Turn into greased pie plate, mounding in center; with sharp knife, make four slashes in shape of cross. Bake 30 minutes or until browned on top. Great with a cup of strong, hot tea on a gray day!
Dissolve yeast in lukewarm water. Heat cottage cheese until lukewarm. Stir in sugar, salt, baking soda, eggs and yeast mixture. Gradually add enough flour to make soft dough. Place in greased bowl. Let rise until doubled, about 1 1/2 hours. Punch down. Turn dough onto floured surface. Divide into 24 pieces; shape into balls. Bake at 350° for 20 minutes in approximately two 9-inch square pans. After rolls have baked, and as soon as you remove them from the oven, you may brush sugar water on top of them if desired.
Mix one egg, sugar and butter until well creamed. Add other eggs and beat well. Add flavorings. Mix soda with flour. Add flour, one cup at a time. Add sour cream. Mix well. Pour into greased and floured tube pan. Bake at 325° for 1 hour and 30 minutes. Frost when cooled, if you like.
Wash and dry egg shells. Use rock to grind egg shells into powder. Put powder in a dish. Measure and combine flour and hot water in another dish. Add 1 teaspoon of the powder. Mix and mash until mixture sticks together. Shape and press into a chalk-stick shape. Roll the stick tight in a strip of paper towel. Dry for 3 days, until hard as a rock. Write with the chalk. Erase with your shoe.
Line two (9 x 13-inch) cake pans with foil and grease. Cover bottom of pans with whole crackers. Combine butter, margarine and sugar and bring to a boil, stirring constantly. Boil 1 minute. Remove from heat and pour over crackers. Sprinkle with nuts and bake 10 minutes at 350°. Remove quickly and cool on sheet of foil. (Separate crackers.)
Mix together (after taking corn from cob). Dry in flat dishes in sun or in oven at low heat. Store in tight cans, tin or glass jars.
Sift dry ingredients together; cut in shortening. Add buttermilk and dissolved yeast cake. Work together. Cover bowl. Put in refrigerator until needed. Roll to 1/2-inch thickness and bake at 400° until brown.
Heat oven to 350°. Line muffin pans with paper bake cups. Melt margarine, remove from heat and stir in sugar. Combine flour, cocoa, baking soda and dash of salt; add alternately with milk and vanilla to mixture in saucepan. Beat until well blended. Spoon into bake cups. Bake 18 to 20 minutes. Cool on wire rack, sift powdered sugar over top. Yields 18 cupcakes.
Beat butter and peanut butter; add sugars and beat. Add egg; beat until smooth. Add flour and soda. Bake 12 to 15 minutes at 325°.
Brown beef with onion and pepper. Cook until soft. Add mushrooms and cook 5 to 7 minutes. Add all other ingredients and simmer 30 minutes. Add salt and pepper to taste. Serve with rolls and a salad.
Wash and slice zucchini not too thinly. Add very little water and salt. Parboil on low heat until tender. Drain well. Put back into pot. Add margarine and onions. Simmer until onions are soft. Put in 12 x 8 x 2-inch Pyrex casserole. Add grated cheese and bread crumbs. Dot with margarine. Bake at 350° for 20 minutes. Serves 8.
Combine pecans, cheese, garlic salt and basil in bowl. Pour lemon juice into another bowl. Dip chicken in lemon juice, then cover with pecan coating.
Cook and drain noodles. Arrange 3 noodles in the bottom of a greased oblong 2-quart baking dish. Press thawed spinach in strainer to remove all moisture.
Beat sugar and butter. Add flour, syrup and vanilla flavoring. Pour in buttered and floured 13 x 9-inch pan. Bake at 350° for 30 minutes or until toothpick inserted comes out clean.
Mix all ingredients and pour into a 9-inch frozen pie shell. Top with one regular 9-inch pie shell. Cut slits in top. Bake at 400° for 40 minutes.
Mix all together. Bake in greased and floured loaf pan in preheated 325° oven for 1 hour. Test. If not done, bake 15 minutes more. Remove from oven and cool in pan.
Heat fat in large skillet. Add onions and pepper. Saute over medium heat until tender. Remove from fat and reserve. Coat meat with flour. Brown slowly on all sides in remaining fat. Add water, spices and reserved onions and peppers. Cover tightly and simmer until tender. Serve over hot noodles.
Mix salad dressing, sour cream and sugar together, then set aside. Layer lettuce, green pepper, celery, onion and peas. Pour salad dressing mixture over it, then top with cheese and bacon.
Preheat oven to 300°. Lightly grease/flour tube pan. Mix all candied fruit with 1 cup flour; set aside.
Mix first 4 ingredients together. Stir remaining ingredients together. Boil until sugar is dissolved. Pour over vegetables; cover. Refrigerate overnight.
Brown beef; drain. Add kidney beans. Cover and simmer until beans are cooked. Add taco seasoning to dressing and shake well. In large bowl, combine lettuce, cheese and chips. Mix. Add in meat and bean mixture and stir again. Cover with taco/dressing mix and mix well.
Boil macaroni for 12 minutes. Do not overcook. Rinse well with cold water. In heavy saucepan, cook together until thickened sugar, vinegar, eggs, salt, mustard and butter. Cool then add mayonnaise. Stir into macaroni. Add as much onion, celery and sweet pickle cubes as you like. Use green pepper if you want to. Sprinkle well with paprika before stirring for color. Sprinkle on top before chilling. Best if refrigerated overnight before serving.
Mix soda and milk. Add egg, salt, sugar, butter and flour; beat hard. Add baking powder and beat again. Pour batter into pan. Press peeled apple slices into batter. Sprinkle with combination of granulated sugar and cinnamon. Dot with butter. Chopped nuts are optional. Bake at 350° for 30 minutes (glass pan at 325° for 45 minutes). Use a 9 x 13-inch pan.
Wipe leaves clean with dry towel. (Do not use water to clean leaves.) In double boiler over hot (not boiling) water, melt 2 ounces semi-sweet chocolate with 1/4 teaspoon vegetable shortening. Using the back of a teaspoon, coat undersides of leaves with chocolate, being careful not to coat edges. Place on tray in refrigerator or freezer to harden. When ready to use, loosen edges and gently peel leaves away from chocolate, starting at stem end.
Put first 5 ingredients in blender. Mix. Add corn. Place in buttered 9 x 13-inch casserole. Bake one hour in a preheated 350° oven. Serves 12 to 14. This is absolutely foolproof.
Spread in 9 x 13-inch dish in layers, following order given. Bake 2 hours at 275°. Can place in two 8 x 8-inch pans, freezing one for later use.
Mix in order. Bake at 350° for 50 minutes or until done (bubbly around edges).
Preheat oven to 350°. Melt butter in casserole dish. Combine remaining ingredients and pour over butter. Bake 45 minutes or until done.
Combine soup, milk, brown sugar and cinnamon in a saucepan. Bring to a boil. Reduce heat and simmer 2 minutes. Add butter, toast, almonds and raisins. Spoon half of the soup mixture in the bottom of a 1 1/2-quart casserole. Top with apples and remaining toast mixture. Cover and bake at 350° for 25 minutes. Uncover and bake for 5 minutes more. Serve with whipped cream.
Cream margarine, sugar, eggs and molasses. Mix dry ingredients together. Add to creamed mixture. Add raisins; mix well. Form 3 strips on greased cooking sheet. Bake 17 minutes at 350°. Cut into 1 1/2-inch pieces and cool.
Cream sugar and butter until creamy. Beat 5 to 10 minutes with mixer. Add eggs, one at a time. Mix well after each egg. Add alternately sour cream and flour. Add vanilla and almond flavoring. Bake in a greased and floured tube pan at 350° for 1 hour and 15 minutes. Cool for 10 minutes. Remove from pan.
Mix flour, sugar, salt and shortening until crumbly. Mix in cup, the water, egg and vinegar. Combine the two mixtures and mix until all the ingredients are moistened. Divide into 5 portions. Wrap each in plastic wrap and chill at least 1/2 hour before rolling out. Dough keeps 3 days in the refrigerator or can be frozen. Bake pie shells at 400° until golden brown. Makes 5 pie shells.
Mix flour with sugar, baking powder, salt and soda. Add cranberries and nuts. Combine egg, milk and orange juice. Add to flour mixture with melted shortening; mix until all flour is dampened. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 1 hour, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes, then remove from pan and finish cooling on rack.
Cream egg, sugar and oleo. Add milk and dry ingredients; then add vanilla. Roll and cut out tea cakes. Bake at 350° for 8-10 minutes or until light brown.
Mix everything together. Heat to boiling point. Do not boil. Put into jars and seal.
Add together all ingredients except peas. Add peas to boiling water for few minutes; drain and add to salad. Refrigerate a few hours before serving.
Cut chicken in bite-size pieces. Mix soup and sour cream; stir into chicken. Pour into an 8 x 12-inch casserole dish. Crush crackers and mix well with butter. Spread cracker mixture on top of chicken mixture. Bake 25 to 30 minutes at 350° until top is crunchy.
Toast bread. In small bowl, combine chicken or ham salad, pineapple and pecans. Spread each of 6 toast slices with about 1/2 cup of mixture. Top each with another toast slice. Secure with toothpicks, then cut sandwiches in half. Serve sandwiches immediately. Makes 6 servings.
Marinate chicken overnight. Bake at 350° for first half hour with chicken in baking dish with half of marinade. After half hour, drain. Pour rest of marinade on top. Bake for another half hour.
Melt margarine in saucepan; add sugar, buttermilk, eggs and vanilla. Beat by hand until this mixture looks well blended. Then add coconut; pour mixture in pie shell and bake 10 minutes at 450°, then bake on 325° until done.
Mix chicken, chicken stock and soup. Melt butter; add to flour and milk. Place on top of chicken mix. Cook at 375° for 1 hour.