HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and flour a 13 x 9-inch Pyrex pan. Grate zucchini and chop onion. Beat eggs. Add oil and Bisquick; blend thoroughly. To this mixture, add remaining ingredients. Mix well. Pour into baking dish and bake at 350° for 35 to 40 minutes.
Mix milk and soup. Microwave on high 2 minutes. Stir. Add green beans. Microwave on high 2-3 minutes. Add onions and almonds. Microwave on high another 2-3 minutes.
Preheat oven to 350°. Grease and dust with flour a 17 1/4 x 11 1/2 x 1-inch baking pan. In a medium mixing bowl, beat eggs for 5 minutes on medium speed. Add all other ingredients one at a time, in any order, mixing well after each addition, until entire mixture is creamy smooth.
Blend cheese, butter and margarine well in mixer. Add sugar. Beat until light and fluffy. Add eggs and flour alternately (mix as follows: one egg, 1/2 cup flour, continue). Blend well. Add vanilla. Pour into greased and floured tube pan. Start cake in cold oven. Turn oven to 300° and bake for approximately 1 1/2 hours or until golden brown. Remove from pan immediately. Cake stays fresh over a week and freezes well.
Gently wash mushrooms; remove stems. Finely dice stems; set aside. Place mushroom caps, open end up, in a large flat casserole. Melt approximately 1/2 of the stick of the butter. Add the onion and mushroom caps. Lightly saute until golden. Remove from heat; add the diced pepperoni and bread crumbs, mixing well. (I usually use 1 cup of crumbs first to see how well the mixture holds together. If I need more, I use more.) Stir in the shredded cheese. Stuff the mushroom caps; drizzle with the remaining melted butter. Bake in a 350° oven for about 12 to 15 minutes, or until cheese melts in topping and mushrooms are light golden brown. You can also broil these appetizers at 425° for about 5 to 8 minutes. Serves 16 to 25.
Mix well. Delicious poured over grapefruit sections and sliced avocado on lettuce.
In a 4-cup glass measure, blend soup and milk; cook 3 to 4 minutes, stirring halfway through cooking time. Add garlic powder and nutmeg; stir to blend. Blend in cheese. Cook 2 to 3 minutes, stirring every minute, until cheese is melted. Serve immediately.
Blend first 4 ingredients in processor or blender. With machine running, gradually add oil in thin steady stream. Season to taste with salt and pepper. Prepare 1 day ahead. Cover and chill. Bring to room temperature before serving. Combine lettuce, onion and croutons in a large bowl. Toss with enough dressing to season to taste. Sprinkle with cheese and serve. Makes 6 servings.
Combine cooled black-eyed peas, rice and chicken. Add remaining ingredients; blend well and pack into an oiled 5 1/2 cup mold. Refrigerate until set. Unmold and spread with Avocado Topping. (Don't like molds? Just use a casserole dish.)
Mix first 4 ingredients. Let set. Once congealed top with cool whip and marshmallows. Sprinkle shredded cheddar cheese over marshmallows.
Squeeze water from spinach. Mix remaining ingredients in large bowl. Mix thoroughly and chill for 1 hour. Nice when served with sliced pumpernickel!
Blend oil, sugar and vanilla. Add eggs. Separately combine flour, cocoa, baking powder and salt. Gradually add egg mixture. Bake in greased and floured 12 x 9-inch pan at 350° for 20 to 25 minutes.
Wrap each chicken breast in foil. Bake for 1 hour in 400° oven. Cook and save juice. Bone and cut in large pieces. Cut the tortillas in 1-inch strips. Grease bottom and sides of oblong Pyrex casserole dish. Put the round sides of tortillas around the edge of the dish. Put half of the strips on the bottom. Mix together soups, milk, onion and salsa. Pour juice from chicken in bottom of dish. Put half of chicken pieces over the bottom, then half of the sauce. Repeat the layers, starting with tortilla strips. Put cheese on top. Let stand in refrigerator overnight. Bake 1 1/2 hours in 300° oven.
To large casserole dish, add cooked potatoes, cooked carrots and frozen broccoli. Cover with margarine, parsley and onions. Top this with pork chops. Pour onion soup mix and water over pork chops. Cover with foil and bake for 2 hours at 400°.
Mix well; chill and serve. You can substitute peach pie filling for apricot pie filling and can of apricots for can of peaches. You can top with Cool Whip, if desired. Salad will last longer without bananas in it.
Combine all ingredients in a 2-quart casserole. Bake, uncovered, in a 350° oven for 1 hour.
Preheat oven to 400°. In an 8 x 8-inch glass baking dish combine undrained tomatoes (chopped), mushrooms (optional) and 4 tablespoons Village Saucerie. Place chicken over sauce mixture. Sprinkle remaining 2 tablespoons Village Saucerie over chicken; spread evenly. Cover dish with foil. Bake 30 minutes. Uncover; sprinkle chicken with Mozzarella and Parmesan cheese. Bake 8 to 10 minutes until cheese is melted and lightly browned.
Mix together and bring to a boil. Simmer 1/2 hour. Cool. Baste meat.
Blend together first two ingredients in a blender. Then add the next four ingredients and blend until smooth. Then fold in last 2 ingredients and pour into large baking dish. Refrigerate until firm. Cut into slices and serve.
Heat oven to 375°. Mix all ingredients, except 1/2 cup of the cheese and croutons. Spoon into 1 1/2-quart casserole dish. Sprinkle with reserved 1/2 cup cheese and croutons. Bake for 30 minutes or until thoroughly heated. Makes 4 to 6 servings.
Heat oil in large skillet; add garlic, onion, green pepper and zucchini. Cook about 3 minutes or until onion is tender, stirring frequently. Add eggplant and spices; cover and cook over medium heat 15 minutes, stirring occasionally. Add tomatoes; cover and cook 5 minutes longer or until tomatoes are heated.
Cook sausage and drain. Roll out biscuits until you have one huge round. Spread sausage over it and roll up like a jelly roll. Cut	into 1/2-inch rolls. Bake at 350° until brown.
Cream the sugar and shortening together. Add the molasses mixture and beaten egg. Sift the flour with the other spices and baking powder, add to the creamed mixture alternately with cold water and soda mixture. Roll out and cut the cookies into round shapes or place by teaspoonfuls onto a cookie sheet and press down with the base of a glass covered with flour (quicker). Sprinkle with sugar and top with a walnut or pecan. Bake at 375° for about 10 minutes (keep watch).
Cream sugars and shortening in mixer. Add eggs. Beat well. Add oats, flour, coconut, soda and vanilla. Blend until mixture is moistened. Drop onto greased baking sheet using #40 dipper. Bake in a 18 x 26-inch pan at 350° for 10 minutes or until lightly browned around edges. Do not overbake. Yield: 200 cookies.
Place crushed cereal in a shallow dish; stir in paprika. In another dish, beat egg and milk slightly. Add flour, salt, pepper and poultry seasoning. Mix until smooth.
Beat cream cheese until smooth. Stir in the sour cream, sugar and vanilla. Fold in the whipped topping. Spoon the mixture into the prepared crust. Chill at least 4 hours.
Melt butter in skillet. Add onions and saute. Add ground beef and brown. Drain well if needed. Add remaining ingredients. Stir well. Turn heat to low and simmer covered for 30 minutes. Serve over toasted bread or hamburger buns. Great served with a green salad.
Mix sugar, oleo and egg and cream well. Add pineapple, flour, baking soda and nuts. Mix well. Drop by 1/2 teaspoon on ungreased cookie sheet. Bake at 350° for 12 minutes. When cookie is baked, put 1/2 marshmallow on each, sticky side down, while resting on oven door. Put back in oven 1 second. Remove and cool on cloth. Frost cookie; dip in coconut and put cherry on top.
Use first 3 ingredients for each pint jar. Place 1/2 teaspoon dill weed in bottom of jar. Wash okra; place in jar. Add other 1/2 teaspoon dill. Bring remaining ingredients to a boil. Pour over okra in jar. Seal and allow to stand for 2 weeks before eating.
Heat the applesauce until it's hot and bubbly. Then turn the heat to a low setting and add the Jell-O and sugar. Stir this mixture until the sugar and Jell-O dissolves. Cool and place in containers. This jam must be stored in the refrigerator. Enjoy this jam on homemade bread or biscuits.
Combine fruit and vegetables, mix with mayonnaise and lemon juice and season. Serve on lettuce.
Combine all ingredients, except kielbasa, in medium saucepan; stir well. Cook over low heat 2 to 3 minutes, stirring constantly. Add kielbasa and cook until thoroughly heated. Serve warm.
Cream the shortening. Add sugar gradually; cream until light and fluffy. Beat egg yolks; add to creamed mixture. Sift together the soda, nutmeg, cloves, cinnamon and flour. Combine jam and sour milk. Add dry sifted ingredients and jam mixture to the creamed mixture. Add raisins. Beat egg whites until stiff; fold into batter. Divide the batter equally into 2 (8-inch) cake pans. Bake at 375° for 25 minutes.
Combine all wet ingredients and sugar; mix all dry ingredients together. Add wet ingredients to dry and mix. Add nuts and chips. Bake in a greased and floured loaf pan at 350° for 1 hour. Make 1 large or 2 small loaves.
Cook and drain broccoli. Cook chicken and cut in pieces. Mix soup, mayonnaise, lemon juice and curry powder. Put broccoli on the bottom of a 9 x 9-inch pan. Place chicken on top of broccoli. Put soup mixture over that. Spread shredded cheese on top of dressing. Sprinkle lemon juice on top. Bake at 325° for 25 to 30 minutes.
Drain veggies and mix with onion, green pepper and celery. Mix sugar, wine vinegar and oil together and pour over veggies. Refrigerate overnight before serving.
Saute hamburger until brown. Drain fat. Add tomatoes and simmer for 15 minutes. Add water and bring to a boil. Add Veg-All, soup mix and orzo. Sprinkle with parsley flakes, oregano and garlic salt. Lower heat and simmer 1 hour. Serve with grated Parmesan cheese.
Mix well in bowl the sugar, shortening, honey, egg and vanilla. Sift together in another bowl the sifted flour, soda and salt.
Combine first five ingredients in a large bowl and make a well in center of mixture. Combine rest of ingredients and add to dry ingredients, stirring just to moisten. Spoon batter into greased muffin pans, filling about 2/3 full. Bake in a preheated 400° oven for 18 to 20 minutes or until muffins are lightly browned. Remove muffins from pan immediately.
Saute parsnips, leeks, onions and garlic in olive oil over medium heat; do not allow this mixture to brown. You can mix a little butter with your olive oil if you like. Layer mixture alternately with Parmesan cheese into crust. Some times we mix in some sauteed spinach as well. Season to taste. Bake at 350° for 45 minutes. Top with sliced tomatoes. Serves 6 to 8.
Mix yeast and water together. Pour into flour and salt. Add 2 more cups flour. Grease bowl and let sit 1 1/2 to 2 hours until dough doubles in size; punch down and refrigerate for 2 hours. Mix tomato sauce, garlic, oregano, basil, sugar and salt and let simmer for 5 minutes. Roll out dough and top with favorite toppings. Bake at 425° for 25 to 30 minutes.
Beat egg, milk and oil together. Dip turkey slices in egg mixture, then in crumbs. Place in a single layer in greased baking pan. Bake 15 minutes at 425°, turning once. Sprinkle with salt and pepper. Garnish with lemon slices.
Cream butter, brown and white sugar. Add eggs, salt and chocolate (melted in boiling water). Alternately add buttermilk and dry ingredients to creamed mixture. Add vanilla. Bake in layers or 9 x 13-inch greased and floured pan at 350°.
Scoop egg yolks from egg. Mix all ingredients except paprika. Fill egg whites with yolk mixture. Sprinkle with paprika.
Combine all ingredients except candy kisses in large mixing bowl. Mix on lowest speed of mixer until dough forms. Shape dough into balls using 1 rounded teaspoon for each. Roll balls in sugar. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Top each cookie immediately with kiss. Press down firmly so cookie cracks around edge.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan. Combine flour and baking powder. Add grated cheese and chopped nuts; mix well. Add eggs, milk and oil. Batter will be lumpy. Pour batter into pan and bake for 1 hour. Turn out on rack to cool.
Melt chocolate and margarine in a heavy pan. Add butter flavoring and pecans and stir to coat pecans. Remove from heat. Combine sugar, flour, eggs and vanilla; mix only until blended. Do not beat. Add chocolate-nut mixture and again mix carefully without beating. Pour into 18 baking cups in muffin pans. Bake at 325° about 30 to 35 minutes.
Slice angel food cake in bottom of 13 x 9-inch cake pan. Layer fruit next. Cover with one box instant vanilla pudding, mixed with 2 cups milk and 8 ounces sour cream. Cover with carton of Cool Whip. Chill.
Combine sugar, syrup and melted butter. Add beaten eggs and pecans to syrup mixture. Add flavoring and pour into pie shell. Bake at 375° for 40 to 45 minutes.
Saute green pepper, celery and onion with sausage in a tablespoon of butter. Add tomato sauce, tomato paste, 2 cans water, sugar and spices. Bring to a boil and add rice. Reduce heat. Cover and let simmer for 20 minutes or until all the liquid is absorbed.
Preheat oven to 375 degrees. Unroll crescent roll dough onto baking sheet and pinch together seams. Toss sliced mushrooms in melted butter to coat. Arrange mushrooms on top of dough. Sprinkle with cheese and Italian seasoning. Bake for 20 to 25 minutes. Cut into wedges or squares with a pizza cutter and serve warm. Makes 8 to 10 appetizer servings.
Preheat oven to 350°. Mix sugar and Cool Whip and put into 9 x 13-inch spray coated baking dish. Sprinkle chopped pecans over mixture. Cut each biscuit into quarters and place tightly together over mixture and nuts. Bake 20 to 25 minutes. Let cool for a few minutes before turning baking dish over onto a flat dish or cookie sheet. Pecan rolls will drop easily onto dish or cookie sheet.
Drop noodles into 6 cups rapidly boiling water; heat to rapid boil. Cook, stirring constantly, 3 minutes; cover and remove from heat.	Let stand for 10 minutes; drain. Heat oven to	350°. Stir margarine and onion into noodles. Stir eggs into sour cream. Stir egg mixture, ham, salt, pepper and caraway seed, if desired, into noodles. Sprinkle bread crumbs evenly in a greased 2-quart casserole.	Pour noodle mixture into casserole. Sprinkle with paprika. Bake, uncovered, until mixture is set, 40 to 45 minutes. Serve from casserole or	unmold	onto heated platter. To unmold, loosen edge of noodles around inside rim with knife. Place inverted platter over casserole; invert noodles onto platter. Garnish with parsley if desired. Serves 4.
Cover bottom of skillet to 1/4 to 1/2-inch of oil. Heat. Lightly salt and pepper steak pieces. Roll steak in flour until covered. Fry breaded steak in oil until browned on both sides. Drain well. Put meat in gravy.
Combine all seasonings; stir with fork. Saute onions and peppers in 2 tablespoons olive oil; set aside. Saute meat in 2 tablespoons olive oil; stir in seasonings. Add Worcestershire sauce and tomato sauce; stir well.
Beat eggs with sugar and margarine for 20 minutes. Then add lemon extract and flour. Beat for 5 more minutes. Then add 7-Up and beat for 5 minutes. Bake at 350° for 1 hour and 20 minutes.
Mix all together and refrigerate 24 hours. Will keep in refrigerator 2 weeks.
Cut oleo into flour with pastry cutter. Add nuts and cut again. Pat into 9 x 13-inch pan. Bake 20 minutes at 350° and chill. Mix cream cheese and sugar. Mix in Cool Whip and spread on pie crust. Chill.
Precook chicken and broccoli separately. Spread broccoli in a casserole and place chicken on top. In separate bowl, combine soup, mayonnaise and lemon juice. Pour over chicken and broccoli. Sprinkle cheese and bread crumbs on top. Bake at 350° for 25 minutes. Serve over cooked rice.
Preheat oven to 375°. Thoroughly cream oil, butter and both sugars. Add vanilla and eggs. Sift dry ingredients. Stir in and blend. Roll teaspoon of dough into a ball; roll ball into granulated sugar. Press down on a lightly greased cookie sheet with a glass tumbler dipped in sugar. Bake about 12 minutes. Makes 8 dozen cookies.
Trim fat from steak. Combine rosemary and pepper; sprinkle over steak. Coat a large nonstick skillet with cooking spray; add margarine and place over medium heat until margarine melts. Add steak and cook 6 minutes on each side or to desired degree of doneness. Remove steak from skillet; transfer to a serving platter and keep warm. Combine yogurt, mustard and Worcestershire sauce in a small saucepan. Cook over low heat, stirring constantly, until thoroughly heated (do not boil). Spoon sauce over warm steak. Sprinkle with parsley.
Mix Bisquick and water. Roll out and spread with 2 tablespoons margarine. Sprinkle with 1/4 cup brown sugar and 1 teaspoon cinnamon. Roll up and cut into slices. Melt 1/4 cup plus 2 tablespoons margarine and add brown sugar. Place spoonfuls of mixture in bottom of muffin cups. Place a slice of dough in each cup. Bake at 400° for 20 minutes or until golden brown.
Simmer all ingredients in large pot, uncovered, for 1 hour. Make paste of 6 tablespoons cornstarch and 2/3 cup water. Add to sauce and simmer to thicken.
Preheat the oven to 425°. In a large bowl, combine the oat bran cereal, nuts, raisins and baking powder. Stir the brown sugar or liquid sweetening. Mix the milk, egg whites and oil together and blend in with the oat bran mixture. Line muffin pans with paper baking cups and fill with batter. Bake for 15 to 17 minutes. Test for doneness with a toothpick; it should come out moist but not wet. Makes 12 muffins.
Mix ingredients together and bake in a 10 x 15-inch pan for 45 minutes at 300°. Take from oven and spoon into bowl of powdered sugar and roll. When taken from oven, dip with 1 teaspoon and use another to roll. Makes about 60 cookies.
Mix ingredients well. Makes 2 loaves. Put sauce on top of loaves before baking.
Heat to dissolve pineapple juice and lime Jell-O. Cool until slightly thickened. Cream the cream cheese and Miracle Whip. Add this to whipped cream and crushed pineapple. Mix all together and put in a mold; chill. Green food coloring may be added for a little more color.
Grease well and flour a stem cake pan. Into bowl, put butter and sugar and cream thoroughly. Add flour and eggs alternately, beginning and ending with flour. Mix thoroughly after each addition. Add vanilla last of all. Pour batter into pan and start in a cold oven. Cook 1 hour at 325°. Do not open oven door during that hour. If not quite golden brown at end of time, increase heat to 350° and allow another 5 minutes or so.
In a large bowl stir the above ingredients together and transfer to nutmeg pie crust. Dot with butter and top with nutmeg pastry. Cut 12 slits in top of pastry to allow steam to escape. Cover pastry edge with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake 20 to 25 minutes longer until crust is golden brown and filling is bubbly in the center.
Mix milk and lemon juice thoroughly. Add pineapple, Cool Whip and nuts. Pour into 3 prepared graham cracker shells. Chill 3 or 4 hours. May be frozen. May garnish with red or green cherries. Makes 3 pies.
Preheat oven to 350°. Combine first 6 ingredients in a bowl; beat until smooth, using a wire whisk. Layer half of cooked macaroni in bottom of a greased 9-inch square baking dish, sprinkle with 1 2/3 cups cheese and layer remaining macaroni on top. Pour milk mixture over macaroni; sprinkle with breadcrumbs. Bake uncovered for 50 minutes. Sprinkle with remaining cheese and continue baking 5 minutes longer or until set. Serves 6 to 10.
Pop corn. Combine corn syrup, margarine and sugar. Heat and bring to boiling. Boil 3 minutes, stirring often. Remove from heat and add 1/2 teaspoon baking soda. Stir well, it will be foamy. Pour over popcorn in a large bowl and toss or stir well. Coat a large grocery bag with Pam or any baking spray, put corn in bag. Turn down top of bag until closed. Microwave on power 7 for 1 1/2 minutes. Remove bag open up and shake well. Microwave again on power level 7 for 1 1/2 minutes. Take out and shake again. Put in and microwave for 30 seconds longer (if it is not brown enough, place in large bowl or on wax paper. Separate it. Cool and store. All microwaves may vary, so don't over cook it.
Mix and add raisins. Add 2 eggs, beaten. Cook for 30 minutes at 375°.
Dissolve Jell-O in 1 cup hot water. Mix well, then add 1 cup juice. When partly congealed, add pineapple, celery, nut meats and cream cheese that has been creamed well. Then fold in whipping cream. Chill.
In 6-quart pot, boil potatoes until tender, not mushy. Drain. Saute celery and onion in a little oil and butter; set aside. Put potatoes into pot; mash coarsely. Add onion and celery. Add hot milk, salt and pepper. Add chicken broth. Stir well. If	too thick, add more	milk to thickness you desire.	We like it thick.
Dissolve Jell-O in water with lemon juice. Add remaining ingredients, mixing well. Chill.
Beat the butter at medium speed with electric mixer, about 2 minutes, until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour and baking soda. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until blended after each addition. Pour batter into greased and floured 10-inch tube pan. Bake 1 hour and 20 minutes at 325°. Cool in pan on wire rack 10 to 15 minutes; remove from pan and let cool completely on wire rack.
Saute meat, onions and peppers until done. Fill shells; add tomatoes and cheese. Wrap and pour picante sauce over them or some people like to put picante sauce inside shell.
Prepare grill for indirect method. Brush turkey with oil. Combine remaining ingredients and sprinkle over turkey. Place turkey on grill. Cover grill and cook according to package directions. Wrap in foil and let stand 10 to 15 minutes. Remove netting from turkey and slice turkey.
Melt the white chocolate and butter in a small saucepan, stirring constantly. Set aside. Beat egg yolks, sugar and liqueur until the mixture forms a slowly dissolving ribbon when the beaters are lifted. Pour the mixture into the top of a double boiler and cook, whisking constantly, over simmering water until very thick, about 3 minutes. Remover to a large mixing bowl. Whisk in the white chocolate mixture and stir until smooth and cool. Beat the cream until the peaks are stiff.
Combine honey and sour cream. Just before serving, drizzle over individual fruit cups. Makes 1 to 1 1/4 cups.
Brown sausage and pour off grease. Add onion, garlic, celery and green pepper to sausage; simmer until tender. Wash rice and add to mixture along with soups. Bake in oblong 9 x 13-inch dish for 1 hour at 350°.
Wash the fruit; remove grapes from stems. Remove skins from pulp. Cook pulp until soft; strain to remove seeds. Place the skins and strained pulp into a preserving kettle. Extract the juice from oranges and lemons; add juices and rind to the grape mixture and cook about 1 hour. Measure the sugar and grape mixture to equal amounts. Add nuts and salt. Continue to cook until thick. Pour into sterilized jars. Cool and pour melted wax on top.
Mix all ingredients with mixer. Grease and flour 3 layer cake pans. Pour batter into pans and bake at 375° for 18 to 20 minutes.
Place everything into a roaster or large crock-pot. Cover with the V-8 juice and cook 1 1/2 hours at 350° in the oven or 6 hours in the crock-pot.
In a 3-quart pan, combine potato mix, amounts of water and milk called for on potato package, clam juice, onion and pepper. Cover and cook until potatoes are cooked. Add clams, milk and butter. Bring to boil and simmer for 8 to 10 minutes. Serve hot. Season to taste.
Put everything except marshmallows in saucepan. Place over medium heat and stir constantly until it comes to a boil. Continue cooking 1 to 1 1/2 minutes until bubbly. Drop in 10 marshmallows. Take off heat and beat with beater until smooth and ready to spread.
Mix the first 3 ingredients thoroughly. Spread in a 9 x 13-inch pan. Sprinkle the butterscotch chips on top. You can also sprinkle nuts on top. Bake at 350° for 35 to 40 minutes.