HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice the zucchini lengthwise into 1/4-inch slices. Mix the flour with the salt and pepper (or alternate no salt seasoning) and dip both sides of zucchini slices into the mixture. In a large nonstick skillet, heat the oil and fry the zucchini slices, half at a time, over medium heat until they are golden, turning them once. Remove the zucchini to a platter covered with a paper towel. In a medium bowl, combine the Ricotta, egg white and whole egg, oregano and 3 tablespoons of the Parmesan. In the bottom of a baking pan, approximately 12 x 8 x 2-inches, spread 1 cup of the spaghetti sauce, top with half the zucchini slices, then half the Ricotta mixture and half the Mozzarella. Repeat the layers. Sprinkle lasagne with the remaining Parmesan. Bake the lasagne in a preheated 350° oven for 45 minutes or until lasagne is bubbly. Let the lasagne stand for about 10 minutes before serving. Makes 6 servings.
Mix together asparagus juice, soup and crackers. In a greased dish, layer asparagus, mixture and grated cheese. End with cheese on top. Bake at 350° for 20 to 30 minutes.
Brown sausage and drain (crumbled up). Mix all ingredients together in a baking dish and cook for 45 minutes at 350°.
Heat oven to 400°. Generously grease a 12-cup Bundt pan. In small saucepan, combine brown sugar, chopped nuts, margarine and water. Cut each biscuit into quarters. Place in a large bowl. Pour sugar mixture, that has been heated, over biscuits to coat. Toss lightly. Spoon into pan. Bake 20 to 30 minutes or until golden brown. Take out of oven and let stand for 3 minutes. Turn onto plate. Serve warm.
Mix ingredients well. Roll out dough 1/2-inch thick. Cut into 1 1/2-inch circles. Bake for 10 to 12 minutes at 350°.
Cut steak in serving pieces. Flour steak and brown in skillet in a small amount of oil. Put in crock-pot; sprinkle a little flour over steak to thicken. Pour tomatoes, string beans, soy sauce and molasses over steak. Cut pepper in strips and add to mixture; stir well. Cook 6 to 8 hours. Serve over rice!
Melt in top of a double boiler the marshmallows and milk. Pour hot mixture over the jello. Stir until dissolved. Beat in the cream cheese. Beat until cheese dissolves. Add the pineapple. Cool. Blend in the heavy cream, already whipped, mayonnaise and food coloring. Chill until firm. Will serve 12. This is really good. Pretty when served at Christmas or St. Patrick's Day.
Cut peppers into 1-inch pieces. Chop the onions; slice the garlic. In Dutch oven, heat oil. Salt and pepper the meat. Cook pieces until browned on all sides; remove meat and set aside. Lower heat. Add garlic, onions, peppers and 1 teaspoon salt to pan; cook for about 10 minutes, until soft. Raise heat. Add wine; cook until liquid is gone. Add tomatoes, oregano, cayenne and the meat. Reduce heat; cover and simmer until meat is tender, 45 to 60 minutes.
Mix sugar, eggs and lard; add sour milk, prunes and flour. Beat well and bake 45 minutes or until done in a 375° oven.
Cream the cream cheese, salt, lemon juice and mayonnaise until fluffy. Fold in the remaining ingredients. Mix and chill several hours. Use in sandwiches or with crackers.
Grease and flour Bundt pan. Crumble chopped nuts in bottom. Place cake and pudding mixes in large mixing bowl. Add rum, water, oil and eggs. Mix for two minutes. Pour batter into cake pan and bake at 325° for 50 to 60 minutes. Remove from oven. Leave cake in pan and pour on the following hot rum glaze while cake is still hot. Leave cake in pan to cool for 30 minutes.
In bowl, combine biscuit mix with milk, pepper, bacon, green pepper and onion. Roll out dough 1/2-inch thick, then with jigger cut and place on pan and bake 8 to 10 minutes. Brush with beaten egg. Serve warm or cold with dip.
Melt brown sugar, cream and butter in saucepan until dissolved; cool. Beat in powdered sugar. Sprinkle pecans on top.
Mix dressing, macaroni, tuna, celery, green pepper, onions and pimento. Season to taste. Refrigerate. Serve on lettuce-lined plates. Serves 4 to 6.
Mix pie filling and pineapple in pan. Mix cake mix, nuts, and coconut together. Put on top of pie filling and pineapple. Slice margarine on top. Bake at 350° for 1 hour.
Mix shortening, egg and milk. Add dry mustard, paprika and red pepper to flour. Mix well. Dip wieners in mixture real good and fry in deep fat until brown.
Beat egg whites and salt until foamy. Add cream of tartar. Beat until stiff. Fold in sugar and flavoring. Sift a small amount of flour over the mixture and fold in carefully. Continue until all is used. Pour into an angel food cake pan. Bake 1 hour at 275°. After first 30 minutes, increase heat to 325° and bake 30 minutes longer.
Mix all ingredients and pour in baking dish. Bake at 350° for 30 to 45 minutes.
Hop onto Gold Wing and race as fast as you can without speeding, of course, to the store. Buy 1 or 2 containers of potato salad or cole slaw. Sneak into the produce aisle and thieve a small sprig of parsley. (For those with a conscience you can bag and pay for this.) When you get back to the motorcycle, dump salad into bowl and top with parsley. Unless you are already sweating, you can spritz face to insinuate effort.
Mix jello in hot water and sugar. Add juices. Add water to make 1 gallon. Freeze in a plastic container (gallon milk jug). When ready to serve, cut top of gallon jug and pour ginger ale over to thaw (1 to 3 hours). Makes 32 cups to gallon. Do not use glass punch bowl.
Mix all ingredients together and pour into a serving dish. Sprinkle top with chopped pecans. Warm in microwave or serve in a chafing dish. Serve with crackers.
Cream sugar and butter until smooth. Add eggs, one at a time; mix well. Add vanilla. Blend in flour well. Bake at 325° for about one hour.
Place chicken in greased casserole dish. Add mixed vegetables over chicken; do not stir. Mix soup and broth together; pour over vegetables.
Cool Jell-O slightly and pour into 6 x 9 glass baking dish. Add pineapple. Slice bananas on top of Jell-O mixture. Cover with marshmallows and gently pat them down to moisten them. Refrigerate until firm.
Mix first three ingredients, and cook until syrupy. Let stand until cool. Mix vegetables with dressing and let stand overnight. Keeps well in refrigerator for 2 weeks, and also freezes well.
Add 1 cup water to raisins, apples and dates. Boil until all water is absorbed. Cool. Then add oil, sweetener, soda, eggs, vanilla, flour and nuts. Mix well and refrigerate until chilled. Drop by teaspoon onto cookie sheet and bake for 10 to 12 minutes at 350°. You can use coconut or part pecans and coconut mixed.
Mix dry ingredients; add eggs, oil and buttermilk. Mix well. Bake at 400° for 15 to 20 minutes. May store in refrigerator up to 6 weeks.
Combine in order given. Pour into greased pans, 2/3 full. Bake 1 to 1 1/2 hours or until toothpick comes out clean in 350° oven.
Brown the ground beef and drain, mix all ingredients into a large crock pot. Do not drain the corn tomatoes or beans.
Saute the vegetables in oil about 5 minutes. Add salt, sugar and tomatoes. Simmer 45 minutes, stirring occasionally. Preheat oven to 400°. Spread 1/4 cup sauce over two 12-inch pizza shells to within 1/4-inch of edge. Sprinkle with the cheese and top with the onion. Bake 15 minutes or until the crust is golden brown. Makes 2 medium pizzas.
Dissolve jello in hot water and add pie filling; let set. Frost with cream cheese and whipped topping. May substitute different flavors of jello and pie filling.
Combine first 8 ingredients in a medium bowl, stir well. Spoon mixture into a lightly greased casserole dish. Combine remaining ingredients in a small bowl, toss gently and sprinkle over casserole. Bake, uncovered, at 350° for 45 minutes. Yields 6 servings.
Cook butter, sugar and whipping cream over low heat, stirring constantly, until sugar is dissolved. Bring to boil, cook and stir 4 minutes. Remove from heat.
Mix ingredients in order and cook in a hot frying pan which has been well greased. This mixture of dry ingredients may be premixed and stored in a glass jar. Add eggs, milk and shortening when ready to serve.
Preheat oven to 300°. Cut beef into 1-inch chunks. In large casserole, arrange beef, potatoes, onions, carrots and garlic. Pour beef broth and wine over it. Add tomato paste and stir lightly. Bury bay leaf and cloves. Salt and pepper lightly.
Cream together the sugar, butter, eggs and milk. Add the sifted ingredients (flour, baking soda, salt, cinnamon, nutmeg and salt). Mix thoroughly and add walnut meats, orange rind and raisins. Bake in tube pan at 375° for 30 to 40 minutes.
Dissolve yeast, water and sugar; set aside. Mix together hot water and milk. Combine milk, water, shortening, salt and sugar. Add 4 cups flour. Beat until smooth. Add yeast. Mix well and let rise for 45 minutes. Add 2 more cups of flour; mix well. Put remaining 1 cup of flour on breadboard and knead until all gone. Grease a large bowl. Put the dough into the bowl and turn to grease dough. Let rise 20 minutes. Punch down. Repeat 2 more times.
Mix cake according to package directions. Pour into greased and floured 9 x 13-inch pan. Mix cream cheese, sugar, egg and chocolate chips. Drop by spoonfuls on top of batter. Bake as directed on package.
Pour first 3 ingredients in a saucepan and melt on low heat Let cool. Mix in Cool Whip or whipping cream. Pour into baked pie shells. Chill and serve.
Melt butter. Add sugar and dates; stir well, then add egg. Cook mixture for about 4 minutes until ingredients stick together. Remove from heat and add cereal and nuts. Cool; shape in walnut size balls. Roll in coconut. These can be frozen.
Mix ingredients together in a 9 x 13-inch pan. Cook at 350° for 20 to 30 minutes, covered.
Cream butter and sugar; add eggs and banana. Sift flour and add to liquid mixture. Add nuts. Bake at 300° for 1 hour in a greased loaf pan. Can double the ingredients and increase baking time slightly.
In a medium bowl, combine the dry ingredients. In a smaller bowl, combine the oil, milk and egg. Quickly mix the wet and dry ingredients, stirring only until combined.
Combine apples, marshmallows, celery, and walnuts. Add enough salad dressing to moisten. Toss lightly and chill. May add additional dressing and garnish with apple slices before serving, if desired. Makes 6-8 servings.
Peel and wash potatoes. Slice round. Chop onion; add salt and pepper to taste with 5 slices of butter. Cook 15 minutes in microwave on High, stirring every 5 minutes. Cook until tender.
Mix eggs, Parmesan cheese, garlic, milk or water, salt and pepper. Saute onion; add zucchini until mushy. Combine all ingredients and pour in a skillet on medium heat. When omelet is half cooked on one side, flip over and cook omelet until egg is cooked and cheese is melted. Serve with crusty bread and garden fresh salad.
Combine meat, bread crumbs, milk and eggs. Form balls. Place in baking pan. Combine other ingredients. Pour over ham balls. Bake at 350° for 1 1/2 hours.
Brown chops on both sides. Season; add mixture of beer, catsup and brown sugar. Let simmer, covered, for 30 to 40 minutes. Serve hot.
Spray a large cold saucepan with Pam. Add celery, mushrooms, carrots, onion and garlic. Cook until tender. Stir cut up drained tomatoes, sauce, Italian seasoning and sugar into vegetables. Bring to boiling. Reduce heat and simmer, uncovered, 20 minutes. Reduce to 2 cups.
Brown ground meat until crumbly (if beef, pour off fat). Add garlic, salt, onion, green pepper and chile powder and saute for 5 minutes or until veggies are limp. Mix in tomatoes, beans and rice and turn into a 2 quart casserole.
Do not pare cucumbers; slice rather thin. Add squash, onions, peppers and carrots with the cucumbers. Pour 1/2 cup salt over the vegetables. Cover with ice and ice water for 2 hours. Drain well. Do not rinse.
Mix all ingredients and bake in greased 9 x 13-inch Pyrex dish at 400° for 35 to 40 minutes.
In a mixing bowl, combine sugar, peanut butter and butter. Mix well. Shape into 1-inch balls and place on waxed paper lined cookie sheet. Chill 30 minutes.
Brown meat, drain fat. Add onion and green pepper and cook until vegetables are tender. Add remaining ingredients. Cook uncovered over medium heat until mixture reaches desired consistency. Serve on hamburger rolls.
Cook all ingredients in top of double boiler. Beat with mixer while ingredients are cooking until it peaks. Good on angel food cake.
Slice intact rolls in	half, producing split halves (like 2 slices bread).	Melt butter; add Worcestershire, mustard, poppy seed and onion. Mix well.	Spread on half of rolls with pastry brush. Layer cheese and ham over this. Top with other half of the rolls.	Cover with aluminum foil. Bake for 20 minutes at 375°, taking foil off at last 5 minutes. Slice each individual roll and serve warm.
Combine all ingredients and place in buttered baking dish. Bake at 350° for 2 hours. Serve warm or cold.
Cut zucchini into 1/4-inch slices. Dip zucchini slices in egg. Coat with crumbs. In a frying pan, cook garlic in oil until brown. Cook zucchini slices until brown, turning once. Drain on absorbent paper. Serve immediately. Serves 6.
Mix sugar and cornstarch together. Add cold water and cook until thick (3 to 5 minutes). Remove from heat and add Jell-O, stirring until dissolved. Chill 2 to 3 hours. Add strawberries and topping. This makes a 9-inch pie.
Combine sugars and oleo. Add eggs and peanut butter; mix until creamy. Chill dough. Roll into balls and place on greased cookie sheets. Flatten cookies with fork dipped in flour; crisscross. Bake at 375° until set, but not hard.
Place sliced cucumbers in a bowl. Add mayonnaise, as if making potato salad. Add Cajun spice to taste. Cover and shake.
Mix beans, peas, pimento, celery, green pepper and onion and a pinch of salt. Combine remaining ingredients and pour over vegetables. Let stand overnight. Makes 10 servings.
Combine all ingredients into a 6-cup baking dish. Bake at 400° for 40 minutes until beans are bubbly.
Melt marshmallows and cheese in hot water. Pour liquid over jello, then add pineapple juice. When jello begins to congeal, fold in pineapple, Cool Whip and nuts. Pour into 8 x 12-inch rectangular dish. Store in refrigerator until ready to serve.
Add baking soda to oysters and mix well. Add milk and then add flour and baking powder, sifted together. Add salt and pepper and mix well. Fry in an iron frying pan in plenty of hot oil.
Mix meat, eggs, 1 1/4 teaspoons salt, pepper, bread crumbs and milk. Shape into a flat loaf. Dredge with flour; brown on both sides in hot fat in a heavy skillet with a cover. Add water and remaining 1/2 teaspoon salt. Cover; simmer for 15 minutes, then add carrots and potatoes. Cook 1/2 hour longer, or until carrots and potatoes are tender.
Rub pieces of meat well with salt and lay on board or table, skin side down. Cover each piece with additional salt. Leave meat in salt for 6 weeks.
Combine sugar, pineapple and water in saucepan. Add diluted cornstarch and cook until thick. Whip 4 egg whites until stiff peaks form. Fold hot mixture into beaten egg whites. Pour into pie crust and chill thoroughly. Just before serving, top with Cool Whip.
Stick cloves in onion. Include all ingredients in a large pot and boil 50 minutes; drain.
Cook celery and onion in margarine until tender. Blend in flour. Put tomatoes in greased	casserole. Add rest of ingredients and 1/2 of the bread cubes. Mix lightly. Bake at 350° for 30 minutes. Top with rest of bread cubes and bake 20 minutes longer.
Spread apples in square microwavable dish, 8 x 8 x 2-inches. Mix remaining ingredients until crumbly; sprinkle evenly over apples. Microwave on High (100%) 6 minutes; rotate dish 1/2 turn. Microwave until apples are tender, 6 to 8 minutes longer. Serve warm. Makes 6 servings.
In a small container soften butter or margarine. Peel garlic; with a garlic press, press all 4 cloves, one at a time, into the softened butter mixture. (Be sure to empty remaining garlic from the press into the mixture as well.) Mix well. Butter Italian or French bread with mixture. Wrap in aluminum foil and heat in oven at 400° for 15 minutes. Broil on high for 2 minutes if desired. Enjoy!
Beat potatoes with 1/2 stick oleo. Add sugar, milk and eggs. Pour into casserole dish. Combine 1/2 stick melted oleo, flour, chopped pecans, brown sugar and coconut. Pat mixture on top of potatoes. Bake at 350° for 30 minutes.
Beat sugar and eggs until light and fluffy. Add melted Crisco. Add 1/2 cup buttermilk to mixture and blend. To other 1/2 cup of buttermilk, add baking soda and stir until foamy, then add to mixture. Beat well. Add 2 cups flour with baking powder. Beat well, then add remaining 2 cups flour. Add vanilla and mix well. Drop rounded teaspoonful of mixture onto greased cookie sheet and sprinkle with sugar. Bake at 350° for 8 to 10 minutes until lightly brown. Makes 3 to 4 dozen.
Cream sugar and butter well. Add mashed bananas, blending well. Beat eggs one at a time into the mixture. Add flour and soda that have been sifted. Add nuts last. Bake at 350° in a large pan for 25 minutes.
Crumb together the brown and white sugars and flour in the pie crust. Pour the milk and vanilla into the crust and mix with your fingers (this is important). Dot top of pie with butter. Bake at 400° for 25 to 30 minutes.
Shape mixture into small meatballs. Melt shortening in frying pan and fry meatballs, turning often to brown on all sides. If making in large quantities, cook in oven. They may be cooked ahead and frozen.
Slice oranges into large bowl; add sugar and crush until sugar is dissolved. Add water; crush again. Let set for 15 minutes. Add to tea. Add ice cubes.
Preheat oven to 350°. Defrost and squeeze dry the spinach or greens. Mix together 1 cup of the Parmesan cheese, the chopped spinach or turnip greens, onion, garlic, cream cheese and mayonnaise. Chop the optional red pepper and add to the mixture. Season with salt and pepper to taste. Place in a greased casserole dish, top with the remaining Parmesan cheese and sprinkle with paprika. Bake until hot and bubbly. Freezes well, both before and after baking. Serve with crackers. Holds well in a chafing dish. Makes 4 cups.
Mix first 4 ingredients and bring to a boil. Boil until thickened; then set aside and cool. Fold in the Cool Whip and drained mandarin oranges. Chill.
Dissolve baking soda in buttermilk and set aside. Cream butter and shortening; add sugar and beat until creamed. Add egg yolks and mix thoroughly. Stir in vanilla. Alternately add flour and buttermilk mixture to butter mixture. Stir in coconut and chopped pecans. Beat egg whites until stiff. Fold into batter. Divide batter between 3 greased and floured 9-inch pans. Bake in a 350° oven until done. Test with toothpick.
Wash and drain zucchini. Grind enough with the skin; remove all the seeds that you can. Sprinkle zucchini, peppers and onions with salt. Set aside overnight in refrigerator. Place only in a glass, enamel or stainless steel bowl, do not use plastic or aluminum.
Mix ingredients and spread wafer thin on a cookie sheet with sides. Mixture will be thick. Spread 1 egg white (unbeaten) over this and pour off excess. Sprinkle 1 cup chopped pecans with your fingers to cover completely. Bake at 300° for 40 minutes. Cut while hot in small squares or rectangles.
Note: I use 1/2 cup plain yogurt and 1/4 cup mayonnaise with the water.
Brown sausage and ground chuck in skillet, stirring until crumbly. Drain. Add cheese. Stir until melted. Add seasonings. Spread mixture onto rye bread. Place on baking sheet. Bake at 350° until heated through. Serve immediately.
Place in Dutch oven in order given. Cook at 325° in oven for 1 or 2 hours or until meat is tender. Serve over rice or noodles.
Brown hamburger and onions; drain. Add flour and water. Stir. Add cabbage. Cover and simmer 10 minutes. Remove from heat and add sour cream. Stir. Pour in crust and top with bacon. Put on top crust. Bake at 350° for 30 minutes.
Crush pretzels by putting them in a plastic bag and pounding with the side of the rolling pin. Pretzels should be crushed to about the size of coarsely chopped nuts. Thoroughly cream sugar and butter. Add pretzels; mix well with hands (mixture will be stiff). Press mixture over bottom of 9 x 13-inch pan. Refrigerate until chilled.
Yeast Mixture: Crumble yeast, 1 teaspoon sugar and 1/2 cup warm water. Sift flour in pan, crack eggs and beat. Put sugar in with flour and salt mixture. Melt butter and heat milk. Mix eggs with flour, salt, butter, milk and yeast mixture. Let raise for 3 hours, then punch down. Let raise again for another 2 hours, then cut it and put into pans. Cover once again and let raise another hour. Beat egg and put on top of bread. Press with fork to get air out. Bake in 350° oven for 1 hour.
Saute onion in butter for 5 minutes. Stir in other ingredients. Bring to a boil and simmer for 15 to 20 minutes. Can be refrigerated in covered container for 2 weeks.
Brown meat and drain off fat (add celery and onions with meat) when browning. Add other	ingredients and bake 1 1/2 to 2 hours at 350°. Do not add salt until you taste as soy sauce is salty. Add more water if too dry (another cup or so). (Do not precook rice or barley before mixing with meat.)
Begin by frying your meat. Set aside for later. Dice potatoes up in small pieces and fry. Season to your liking. When potatoes are almost done, dice your onion and tomatoes in the same small diced pieces and add to your potatoes. Let simmer.
Blend cream cheese and margarine until smooth. Add chicken, salt, pepper, milk and chives; mix well. Separate rolls into rectangles. Seal 2 rolls together, shaping into a square. Eight squares should be made. Spoon meat mixture onto center (approximately 1/2 cup). Pull 4 corners of dough to center and seal edges. Brush top of each with melted margarine (1 tablespoon). Sprinkle with bread crumbs. Bake on ungreased cookie sheet for 15 to 20 minutes until puffed up and light brown. Freezes well. My family loves this recipe!
Boil carrots in salted water. Drain and cool. Cook vinegar, mustard, Worcestershire sauce, tomato soup and oil. After cooking, add carrots, pepper and onion. Cook 5 minutes. Will last 3 weeks.
Combine cheese and sugar; mix well. Add egg yolks and blend thoroughly. Whip cream and add vanilla and salt. Beat egg whites stiff. Fold whip cream into cheese and egg mixture, then fold in egg whites. Spread 1/2 crackers on bottom of pan, 8 x 8 x 2-inches. Pour in cheese mixture and put rest of crackers on top. Freeze. Serves 8.
Scrape carrots and cut into strips. Cook in boiling water 10 minutes or until tender. Drain well. Melt butter, sugar and allspice. Stir until well blended. Place carrots in baking dish. Pour sauce over and bake for 15 minutes at 350°.
In a large pan, brown ground beef with onion and chili powder, until the onion is translucent. Drain off grease. Add remaining ingredients and mix. Cover and bring to a low boil. Reduce heat; let simmer for 40 minutes, stirring occasionally to prevent sticking or burning.
Combine sugar and cinnamon in bag. Place pieces of biscuits in bag and shake 1/3 at a time. Place in greased Bundt pan. Melt brown sugar and butter. Pour 1/3 over biscuits. Sprinkle 1/3 of nuts over top. Repeat two more times. Bake at 350° for 40 to 45 minutes.
Cut up squash and boil in water until tender. Take up and drain all the liquid out. Salt and pepper to taste. Cut up a small onion in the squash. Add egg, pinch of baking soda and enough flour to stick all together.
Cream sugar, butter, flour and 2 beaten egg yolks. Add lemon juice and rind. Add the Pet milk with 1/2 cup water slowly. Fold in 2 beaten egg whites. Turn into 1 (9-inch) unbaked pie shell. Bake at 325° for 45 minutes.
Mix eggs, sugar, soda, cream of tartar and butter; use 4 cups flour. Knead well; roll thin and bake in 350° oven quickly.
Saute mushrooms and onion in a little butter or margarine. Add lemon pepper and Parmesan cheese. Stir in broccoli. Serve over noodles. Eat.
Wash unpeeled cuke and shred it. Squeeze as much water out of cuke as you can so dip won't be too runny. Mix all together. Serve with broccoli or cauliflower.
Mix all ingredients together. Pour into 1/2 gallon containers. Freeze until needed.