HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and boil zucchini. Drain well. Mix all ingredients into a large bowl with zucchini. Pour into a square baking dish and bake for 1/2 hour or until cooked at 350°. Substitute vegetables and broccoli or spinach.
Beat with rotary beater or fork Ricotta cheese, eggs, parsley, salt and pepper until well blended; set aside. Cook lasagna noodles 20 minutes according to package directions in salted water with 2 tablespoons oil (to keep strips from sticking together). Drain in colander, then turn back into pan of cold water for a few minutes, making it easier to handle strips. Doesn't matter if strips break; they can be used. Drain again. Not to assemble.
Melt bars; cool slightly. Gently add Cool Whip and wafers. Drop onto waxed paper by spoonfuls. Refrigerate.
Brown ground beef. Add onion to drippings and cook to soften. Add remaining ingredients and mix well. Bake in casserole for 45 minutes at 350°. Sprinkle chow mein noodles (canned) over the top and bake 15 minutes longer.
Combine the first 8 ingredients. Add chicken, coating well. Let stand in refrigerator overnight. Remove chicken from sauce. Roll in crumbs and arrange in shallow pan. Melt margarine. Spoon half of it over chicken. Bake at 300° for 1 hour. Spoon rest of margarine over chicken and bake 45 minutes more. Serves 12. (This great party dish can be halved.)
Cream together sugar and shortening. Add applesauce. Sift together first 7 items. Mix raisins and optional nuts to applesauce. Add dry ingredients and mix well. Put in well-greased tube pan. Place in a heated 350° oven for 1 hour.
Shred cabbage very fine and cook 9 minutes in boiling salted water. Remove cabbage; drain well and place in buttered 1 1/2-quart casserole. Melt butter in saucepan. Stir in flour and salt until smooth. Add milk gradually. Continue stirring until mixture thickens. Pour this sauce over cabbage and sprinkle with bread crumbs on top. Bake at 325° for about 15 minutes or until crumbs are browned. Yield: 6 servings.
Beat egg whites and salt until soft peaks form. Beat until stiff and glossy, adding sugar gradually. Combine egg yolks, peaches, lemon juice and almond extract; mix well. Add milk and ice cream; beat until smooth. Fold in egg whites. Serve in tall chilled glasses; garnish with whipped cream and peach slices.
Combine ingredients (spinach should be cooked already and drained). Place in greased casserole and top with 1/2 cup grated cheese. Bake at 350° for 30 minutes.
Mix the first 4 ingredients with pastry blender; set aside 1/4 to 1/3 cup crumbs for topping. Mix egg with molasses. Add baking soda to sour milk. Add milk to molasses mixture, then add to dry ingredients. Pour into cupcake tin with cupcake liners. Sprinkle with reserved crumbs. Bake at 375° for 20 to 25 minutes. A double batch will make 7 small loaves. May need to bake loaves longer.
Combine sugar and flour. Add to milk, stirring constantly. Add cocoa. Cook over hot water, stirring constantly until mixture thickens. Cover. Cook 5 minutes. Combine egg yolks, salt and water. Add to cooked mixture, slowly stirring. Add butter; cook 1 minute. Cool. Add vanilla. Pour into baked pastry shell. Cover with meringue and brown.
Spray a 13 x 9-inch pan with Pam and line with bread. Sprinkle with cooked sausage. Pour egg mixture over all. Add cheese on top. Bake at 350° for 30 minutes with foil covering pan. Remove foil. Cook 15 more minutes.
Make custard in double boiler with egg yolks, 1/2 cup sugar, salt and wine. Take off stove and add gelatine; cool. Beat egg whites and add 1/2 cup sugar gradually; beat stiff. Beat in the custard mixture and pour in baked pie shell. Put in refrigerator for 3 hours. Serve with Cool Whip.
Separate 2 eggs. Beat whites until stiff (not dry but shiny) with a pinch of salt. Add sugar all at once to stiffly beaten egg whites. With a wooden spoon, add cherries, coconut, vanilla, dates and cashews. Stir all ingredients together. Drop by teaspoonfuls onto parchment paper in a jelly roll pan. Bake at 350° for 12 to 15 minutes or until a light golden color. Remove to a rack while still warm.
Press crust in bottom and up sides of pan. Sprinkle 1/3 of cheese on bottom. Top with half of ham, half of potatoes and half of onion slices. Spread spinach evenly over onion. Top with 1/3 cheese and remaining ham, potatoes and onion. Sprinkle remaining 1/3 cup cheese over onion. Gently press mixture into pan. Top with second crust and pinch to seal edges. Cut slits in top crust. Mix egg and water well. Brush top crust with egg mixture. Can be covered and refrigerated overnight. Bake at 375° for 55 to 70 minutes until crust is golden brown and filling well heated.
Grease cookie sheets. In large mixing bowl, combine brownie mix, eggs and oil. By hand, stir 50 to 75 strokes. Add chocolate pieces. Drop by rounded teaspoon, 2-inches apart, onto prepared cookie sheet. Bake at 350° for 10 to 12 minutes. Cookies will be soft to the touch. Cool slightly before removing from cookie sheets. Frost, if desired. Makes 4 dozen.
Mix together. Batter will keep up to 6 weeks in refrigerator. Bake at 400° for 15 to 20 minutes in sprayed with vegetable oil muffin tins. Makes 36 medium muffins. These freeze well if packed in metal tins in freezer. Just reheat in microwave for breakfast.
Saute first 8 ingredients and mushrooms. When onions are clear, add next 5 ingredients. Cover. Simmer 45 minutes, then add parsley. Top with cheese. Serve over spaghetti and meatballs.
Cook hot peppers in vegetable oil until black; strain and set aside. Let cucumbers set in salt water 2 to 3 hours. Wash with cold water. Mix all ingredients together. Will last for up to 1 week.
Dissolve yeast in warm water; set aside. Cut in shortening and flour. Add buttermilk, soda, sugar and yeast; blend well. Pinch off dough and roll biscuits; place in greased pan. Let rise. Bake at 400° for 15 to 20 minutes. Leftover dough may be refrigerated for several days in airtight container. Makes 2 dozen biscuits.
Use juice from beets. You can use some of the beets. Add sugar, vinegar, water and salt; heat until sugar dissolves. Cool. Place eggs in bowl or jar. Pour in beet mixture. Make sure eggs are covered (add more water if needed). Cover and marinate in the refrigerator for 2 to 3 days before serving.
Mix ingredients together. Blend well. Roll into small balls (quarter size). Place on shallow baking dish. Bake at 350° for 10 to 12 minutes or until golden brown.
Marinate pork in marinade for at least 3 hours, longer if you have the time. Bake pork in marinade uncovered at 400° for 30 minutes. Reduce heat to 350° and bake, still uncovered for 45 minutes more. Slice and arrange on platter. Rosemary sprigs arranged on side look attractive.
Combine broccoli and onion; cook according to package directions. Drain and add remaining ingredients; stir well. Pour into greased 2-quart shallow casserole. Bake at 350° about 30 minutes. Yields 6 to 8 servings. (May be doubled.)
Heat oven to 350°. Combine browned hamburger, onion, tomatoes and salt in skillet. Drain and put into 1-inch layer in 3 quart casserole. On top place in layers the potatoes, flour, corn and lima beans. Bake about 1 hour and then sprinkle cheese. Let bake until cheese is melted or vegetables are tender.
Combine Cool Whip and Eagle Brand milk together. Beat well. Add lemonade and mix. This will become thick. Mix well and pour into pie shell. Chill well before serving.
Cream butter and sugar. Add rest of ingredients. In a 9 x 13-inch Pyrex pan, bake for 30 minutes at 350°. Do not let brownies bake too long. Take out while still wet looking.
Cook noodles according to directions. Rinse. Cut cheese into 1-inch cubes. Add rest of ingredients. Serves 4. Great to make ahead of time. Bagels and cream cheese added to it make a nice lunch.
Cool slightly. Make holes in cake with long pick; pour half of glaze over cake. Let stand 5 minutes. Invert onto plate and repeat with remaining glaze. Cool.
Saute onions in olive oil for 5 minutes over medium heat. Add garlic, stirring briefly. Turn up heat; add the fish and toss it around, partially cooking all sides. Add white wine and simmer for 1 minute, turning the fish. Add peppercorns, tomatoes and olives, letting mixture simmer for 1 minute. Stir in basil. In heated bowls, place some potatoes, rice or noodles, then spoon the fish and some of the pan liquid into each bowl. Grind pepper over the top and sprinkle with parsley.
Saute onion and mushrooms in margarine. Put all ingredients in casserole dish in layers. Cover with cheese and bread crumbs. Bake at 370° for approximately 15 minutes.
Preheat oven to 300°. Combine crumbs, sugar and margarine; press on bottom of a 9-inch spring-form pan. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and lemon juice; mix well. Pour into prepared pan. Bake for 50 to 55 minutes or until center is set; top with sour cream. Bake 5 minutes longer. Cool. Chill. Top with pie filling. Refrigerate leftovers (if any).
Preheat oven to 350°. Place drummettes in a 9 x 13-inch or similar size pan. Melt butter in microwave. Add hot sauce and vinegar to melted butter and stir or whisk well. Pour mixture over drummettes. Sprinkle dressing mix evenly over drummettes. Bake for 30 to 40 minutes.
Bring milk to a boil. Add salt. Slowly add corn meal, stirring constantly. Cook to a soft mush. Cool. Preheat oven to 375°. To the cooled mush, add egg yolks, butter, sugar and baking powder. Fold in egg whites. Turn into a buttered baking dish. Bake about 30 minutes and serve hot in baking dish.
Dilute cornstarch in 1/2 cup milk. Cook mixture of the Pet milk, egg yolks, sugar and diluted cornstarch until thickened. Let cool. Add coconut and vanilla.
In a large kettle or Dutch oven, combine shanks, water, bouillon and bay leaves. Bring to a boil; simmer, covered, 1 1/2 hours or until meat is tender. Remove shanks and bay leaves; cut meat into cubes. Discard bones. Cool stock; skim fat from surface. Add meat, tomatoes, carrots, celery, onion and thyme; simmer, covered, about 20 minutes. Add macaroni and zucchini. Cook 10 minutes longer or until tender. Refrigerate leftovers. Makes about 3 quarts.
Bring water to a boil. In a large bowl, mix together meat, onion, pepper, tenderizer, salt, egg and rice together. Roll mixture into round balls. Put meat balls in flour and coat evenly. Put the floured meat balls into the boiling water and add tomato sauce. Cook until the meat is ready.
Mix Jell-O. Add hot water. Add mayonnaise and marshmallows. Mix well. Add pineapple juice. Let cool until partially set (1/2 hour or so). Add other ingredients and pour into mold. For color, add maraschino cherries.
Roll out flat. Cut in different shapes. Bake at 350°. Serve with butter, jam or honey.
Mix flour, soda and salt; set aside. Cream butter and sugars, then add vanilla and eggs. Gradually add flour mixture. Drop by spoonfuls and place on greased cookie sheet about 2 to 3 inches apart. Bake at 350° for 9 to 11 minutes. Makes 7 to 8 dozen.
Wash potatoes and slice into wedges. Arrange in buttered pie pan. Combine butter, lemon juice and salt. Heat in saucepan. Pour mixture over potatoes. Sprinkle cheese on top. Sprinkle paprika on top. Bake at 400° for 40 minutes. Garnish with parsley.
Marinate chicken in soy sauce for a few minutes. Roll chicken in mixture of flour and sesame seed. Drizzle with margarine. Bake in 350° oven until done and golden brown. Serves 10.
Mix together the milk, chocolate and sugar. Heat over low flame, stirring with whisk until chocolate is completely dissolved. Turn up heat and bring to a boil. Allow mixture to bubble up to the top of saucepan. Remove immediately from heat and beat with whisk. Repeat boiling and beating three more times, then tilt pan and beat the hot chocolate well with whisk until it is very frothy. Serve immediately. Makes one cup.
Heat oven to 375°. Heat mincemeat and milk to boiling in 3-quart saucepan. Stir frequently. Simmer until slightly thickened, about 10 minutes. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake until light brown for about 10 minutes. Makes 4 dozen cookies.
Blend and press into 9 x 13-inch dish. Bake 20 minutes at 350°.
Cream sugar and shortening. Add eggs, milk and vanilla. Sift dry ingredients together. Gradually add to creamed mixture. Roll out on powdered sugar surface. Dust cookie cutters with powdered sugar. Cut and place on ungreased Teflon coated cookie sheet. Bake at 375° until a very light brown on the very edge of cookie.
Combine dry ingredients. Combine eggs and oil; blend the dry ingredients and egg	mixture just until moistened. Fold in strawberries and nuts. Bake at 350° in 2 greased 9 x 5-inch loaf pans about 1 hour.
Cream butter and sugar. Combine eggs and milk. Add dry ingredients to sugar mixture. Alternate with egg-milk mixture. Add nuts. Bake for 10 minutes at 350° in well greased muffin pan.
Combine Cheddar cheese, cream cheese and margarine until well blended. Spread 1/4 of mixture on each ham slice. Roll up from short sides; chill for several hours. Slice rolls into 1/2-inch thick slices. Arrange each slice on a Ritz cracker.
Cut duckling into serving pieces. Place in a large wok and cover with boiling water. Simmer, covered, until almost tender (about 1 hour). Skim off fat. Stir in salt, pepper, soy sauce and pineapple with syrup. Cook 30 minutes or until duckling is done. Serves 4.
Can be arranged in a 9 x 13-inch pan the night before and baked in morning. Layer ingredients, ham first, then cheese and eggs on top. Cover with cream, letting yolks peak out. Bake at 450° for 10 minutes; remove from oven and sprinkle generously with Parmesan cheese. Return to oven and bake 8 to 10 minutes longer. Serve with English muffins or toast.
Mix the jello and the boiling water. Fold in the remaining ingredients; chill until set. May use as a salad, sandwich spread or hors d'oeuvre with crackers.
Preheat oven to 350°. In a baking dish, spread cream cheese over the bottom. Pour cans of chili con carne over cream cheese. Cover top of chili con carne with shredded cheese. Place in oven. When cheese on top is melted, take out. Serve with Tostitos.
Put mushrooms and parsley in bottom of baking dish. Place chicken on mushrooms. Mix other ingredients and pour over chicken. Cover. Bake at 375° for 1 1/4 hours. Uncover and bake 15 minutes more to brown chicken. Makes 4 servings with 190 calories each.
In a saucepan, over low heat, melt the chocolate and butterscotch chips with the peanut butter. Stir often.
In a saucepan, cook onion in butter until tender. Stir in remaining ingredients. Simmer 5 minutes, stirring often. Makes about 3 1/2 cups.
Mix first 4 ingredients together. Pour into pie crusts. Sprinkle remaining ingredients on top. Bake at 350° for 45 minutes to 1 hour.
Mix ingredients. Mix in thoroughly 2 tablespoons Crisco with a pastry cutter. Add grated rind and juice of 1 orange plus extra orange juice if needed to make 3/4 cup. Add 1 beaten egg. Fold in 1 cup raw cranberries cut in halves. Bake 1 hour at 350° in greased 9 x 5 x 3-inch pan.
Mix all ingredients together. Pour into a greased and floured loaf tin. Bake for 30 to 40 minutes. Test after 30 minutes by inserting a toothpick into loaf. If toothpick comes out clean, it is done. Do not overbake or it will be crumbly. Serve as any hot fresh bread, sliced with butter and/or jam.
Rub salt and pepper over roast. Sprinkle red pepper on top and sides. Place in aluminum foil, uncovered at 250° for 2 hours. For last 45 minutes to 1 hour, cover tightly with foil.
Sift the first 3 ingredients into a 2 or 3-quart saucepan, then gradually blend in the cold water and lemon juice. When smooth, add egg yolks and butter, blending thoroughly. Stirring constantly, gradually add boiling water. Bring mixture to a full boil, stirring gently. As it begins to thicken, reduce heat and allow to simmer 1 minute. Remove from heat and stir in 1 teaspoon grated lemon peel. Pour into baked pie shell and cover with meringue.
Cook pudding with milk. Pour this pudding over cooled crust. Let cool. Put cherries over top of cooled pudding and put in the refrigerator overnight. Can be served with whipped cream, ice cream or as is.
Mix 2 cups of salad dressing with dressing mix. Add to the salad.
Mix well the ground beef, onion, oatmeal, egg and crackers. Press into a loaf pan and add ketchup or barbecue sauce on top. Bake at 350° for 1 hour.
In a large bowl, cut up lettuce and tomatoes. In skillet, brown hamburger and onion. Add chili powder, salt, pepper and hot sauce (to taste). In another pan, melt cheese and Ro-Tel tomatoes. Pour hamburger mixture over lettuce, then add cheese sauce. Serves 4.
Brown hamburger in butter. Put layer of meat in 2-quart casserole. Top with a layer of each vegetable and rice. Sprinkle with salt and pepper. Pour hot water over all ingredients. Bake at 325° for 2 hours.
Combine ground beef, chopped onion and green pepper in frypan until beef is browned. Add remainder of ingredients. Simmer for 15 minutes. Ready to serve on warm toasted rolls.
Sift together and mix by hand the first 5 ingredients. Then add remaining ingredients and mix well.
Place Parmesan cheese, olive oil, basil and red pepper flakes in large bowl. Add potatoes and toss until well coated. Arrange in single layer on baking sheet. Bake at 325° for 1 hour, turning the potatoes after 30 minutes.
Pare and thinly slice enough apples to fill pie pan heaping. Mix the sugar, flour and salt. Mix thoroughly with the apples. Put in pastry lined pan. Pour the cream over the apples. Sprinkle with cinnamon. Bake at 425° until crust is light brown (10 minutes). Reduce heat to 350° and cook approximately 45 minutes or until apples are done.
Combine the flour, cornmeal and baking powder. Stir to mix well. Add the sweet potatoes, orange or apple juice, molasses and egg whites. Stir just until the dry ingredients are moistened. Fold in the raisins or dates. Coat muffin cups with nonstick cooking spray and fill 3/4 full with batter. Bake at 350° for 15 to 18 minutes or just until a wooden toothpick inserted in the center of a muffin comes out clean. Remove the muffin tin from the oven and allow it to sit for 5 minutes before removing the muffins. Serve warm or at room temperature.
Prepare rice according to package directions; refrigerate until chilled. Cut chicken into cubes. In small bowl, stir together salt, mayo, milk and lemon juice. In large bowl, combine chicken, grape halves, celery, chopped cashews, onions and chilled rice. Fold in mayo mixture. Refrigerate 2 to 3 hours.
Let the cream cheese and Velveeta stand at room temperature until soft. Cut into small chunks and blend together. Add pepper, garlic and pecans; mix well until blended. Oil a large piece of foil and spread cheese out flat. Sprinkle with chili powder. Chill in refrigerator until firm. Roll into a log and slice as needed.
Boil potatoes; cool and cube. Heat soup and add butter until melted. Blend in sour cream, onions and cheese. Pour mixture over potatoes and mix gently. Pour into a large casserole dish. Top with grated cheese and bake for 45 minutes at 350°. Top with more sour cream, if desired.
Saute onion and garlic until soft (not browned). Add all other ingredients and simmer (up to 1 hour). Brush on chicken during final 10 to 15 minutes of grilling. Also good on pork.
Cream shortening, sugar and salt. Add 1/2 cup boiling water. Dissolve yeast in warm water and add egg and stir. Pour this mixture into the shortening mixture. Mix well with a fork. Add 3 cups flour. Mix well with a fork. Dough will be sticky. Cover tightly with Saran Wrap. Refrigerate overnight.
Dip boneless chicken breasts in beaten egg and 1 tablespoon lemon juice. Then roll in flour, paprika and garlic powder. Brown in butter. Remove breasts. Stir together water, 2 tablespoons lemon juice and bouillon cubes. Bring to a boil. Reduce to simmer. Return breasts to sauce and cook until liquid is absorbed.
Spread frozen hash browns in a 13 x 9-inch baking pan. Cut up butter on top of potatoes. Pour half and half on top. Salt and pepper to taste. Bake at 350° for 1 hour. Add cheese and bake 10 minutes longer until cheese is melted.
Lay on jelly roll size pan. Press together. Bake 8 to 10 minutes at 350°; cool.
Crush cookies and mix with 1/2 cup melted oleo. Put all but 1/3 cup in 9 x 13-inch pan. Freeze 1 hour. Spread softened ice cream on crust. Mix evaporated milk, chocolate chips, oleo and sugar and bring to a boil. Boil 8 minutes. Cool to lukewarm. Spread pecans on ice cream. Pour sauce over pecans. Freeze again. Top with Cool Whip. Sprinkle with crumbs. Freeze. Wrap with foil.
Boil chicken and cut into pieces. Cook rice according to package directions. Drain rice and pour into baking dish or cake pan. Mix soup and chicken into rice. Top with cheese. Bake at 350° until cheese is melted.
Heat corn syrup, margarine and chocolate chips in saucepan. Remove from heat. Stir in vanilla. Pour over cereal. Toss quickly until coated. Fold in marshmallows, one cup at a time. Press in greased 9 x 13-inch cake pan with waxed paper. Let stand 1 hour. Cut into 48 squares.
Cut livers into halves. Mix soy sauce and brown sugar; stir in livers and water chestnuts. Cover and refrigerate for 2 hours; drain. Fry bacon until almost done; drain. Wrap a piece of liver and water chestnuts in bacon. Secure with wooden toothpicks. Microwave for 2 to 3 minutes until liver and bacon are cooked through.
Blend tomatoes to pulp consistency. Do not drain. In large pan, bring to a rolling boil. Add sugar; boil 15 minutes, stirring almost constantly. Take off stove. Add jello; stir until well mixed. Put into jars and seal.
Mix first 4 ingredients together in pan. Mix in small bowl egg yolks and one cup milk. Add to flour mixture. Add another cup of milk to mixture and cook until thick. Pour into pie crust.
Combine cheese, eggs, garlic salt, onion and parsley in a large bowl. Stir in crabmeat. Carefully stuff filling into cooked manicotti shells. Arrange stuffed manicotti in a baking pan. Melt butter and slightly cook mushrooms in butter; add pimento. Pour this over manicotti, making sure to cover all with butter. Bake in 350° oven for 45 to 50 minutes. Let stand 5 minutes before serving.
Put bread into a buttered casserole dish. Beat eggs and milk together thoroughly in a small bowl. Add sugar to the pineapple, then add the egg mixture, stirring together. Pour over bread cubes and dot with oleo. Bake in 350° oven for 35 to 40 minutes or until knife comes out clean.
Boil water and sugar together for 5 minutes. Mix orange juice and lemonade together, then add boiled water and sugar. Add pineapple juice. Mix together and freeze. Takes about a day. Equals 1 ice cream pail. Add glass 1/3 to 1/2 full of slush, then add 7-Up, Mountain Dew or Mellow Yellow with slush in each glass.
Mix together first 4 ingredients and place in a 9 x 11-inch baking dish. Bake at 325° for 15 to 20 minutes. Let cool.
Empty cake mix in bowl and beat in eggs, sugar and oil. Mix in apricot nectar. Bake at 350° in a greased 10-inch tube pan for about 45 minutes or until cake tests done.
Soak bulgur in warm water for at least 15 minutes. Squeeze dry and mix with ground beef and minced onion. Add salt and pepper, mix well and form into balls of approximately 1 to 2 inches across. Set balls aside. In large kettle, bring the water to a rapid boil and add the khishk stirring constantly. Reduce heat to medium and stir on and off for at least 30 minutes. Khishk should thicken slightly. While Khishk is cooking, cut cabbage into 1/2-inch strips and par boil until almost done. In small skillet, cook the mint in the oil on low heat for a few minutes. Add to the Khishk by adding a spoon of Khishk to the skillet and then dump the contents into the kettle. Add the Kibbee balls; let cook for at least 1/2 hour, add the cabbage and serve in large bowls like soup.
Sift together flour, cocoa, baking soda, salt and sugar. Mix together oil, vinegar, vanilla and cold water. Mix all together. Grease and flour cake pan. Bake at 350° for 40 minutes. (It's not as thick as regular cake.)
Mix all together and put in unbaked pie shell. Sprinkle cinnamon on top and bake at 350° until done. Test like a custard pie.