HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute the garlic and onion in the olive oil. Add the zucchini, yellow squash and mushrooms. Add the basil and oregano. Before serving, add the noodles to the vegetables. Stir-fry for a minute with vegetables. Serve immediately with Parmesan cheese.
Combine crackers, onion rings and salt in bowl. Chill, covered, for 45 minutes to 1 hour; drain. Add pepper, vinegar and sour cream, stirring to coat. Chill for several hours or longer to enhance flavor. Yield: 4 to 6 servings.
Stir 1 cup pecans with all ingredients. Chill for about 30 minutes. Roll in remaining nuts. Keep refrigerated until serving. Serve with crackers.
In large roasting pan, combine popcorn and almonds; keep warm in 250° oven. Butter sides of heavy 1 1/2-quart saucepan. Combine sugar, honey and corn syrup in pan. Bring mixture to boiling, stirring constantly. Boil hard for 2 minutes; remove from heat. Stir in peanut butter and vanilla until blended. Immediately pour over popcorn mixture, stirring to coat well; cool. Break into bite-size pieces. Makes 3 quarts or 36 snack servings.
Brown meat. Add vegetables and 1 tablespoon water. Cover and simmer until vegetables are tender. Add cooked noodles, mushrooms and soup. Top with cheese. Cover pan. Bake 1 hour at 350°. Freezes well.
Heat deep fat to 375°. Beat egg yolks, whole egg and salt until very stiff, about 10 minutes. Blend in confectioners sugar and flavorings thoroughly. Add flour all at once and mix well. Knead dough on well floured cloth-covered board until surface is blistered in appearance, about 7 minutes. Divide in half; roll out each half very thin. With pastry wheel, cut dough into 4 x 2 diamonds. Make 1-inch slits in center of each; draw a long point of diamond through slit and curl back in opposite direction. Fry until delicately browned in deep hot fat, about 30 seconds. Turn quickly and brown on other side; drain. Sprinkle with confectioners sugar just before serving.
Cook rice in salted water until done. Blanch and drain. Place rice and 3 cups milk in double boiler. Separate the eggs; beat the yolks well. Add sugar, cornstarch and one cup milk. Add to the rice and cook until thick. Stir frequently. Remove from heat. Add the almond flavoring. Place in buttered baking dish.
Bake cake according to the directions. Mix pudding according to the directions on box. Slice strawberries and mix with sugar. Slice the bananas. Put 1 cake layer in big bowl. Layer the pudding, bananas, Cool Whip and strawberries. Do the same with the next layer until you end up with Cool Whip and strawberries on the top. Chill in the refrigerator until ready to serve.
Rub lamb with garlic, ginger, salt and pepper. Pour juice of 1 lemon on lamb. Brown lamb under broiler, turning often to brown evenly, far enough away from flame so it doesn't brown too fast, about 30 minutes. Remove from broiler and place in roasting pan; brush with remaining lemon juice and roast for 1 1/2 hours in 325° oven.
Brown the meat and drain. Drain all the beans, except for the pork and beans. Saute celery and onions. In a large bowl, add and mix all ingredients. Put in a 9 x 13-inch pan. Cover with tomato paste and sliced bacon. Bake for 1 hour at 350°.
In skillet, brown roast well. Transfer to roaster pan, then add vegetables. Mix water and soup mix. Pour over this. Salt and pepper well. Bake at 350° for 2 to 3 hours or until meat is tender.
Preheat oven to 350°. In large mixing bowl, cream together butter, sugar and brown sugar until blended well. Add eggs and vanilla. Mix. Combine together flour, cocoa, baking soda and salt; add to butter mixture beating until blended.	Stir in oats and coconut. Drop by heaping teaspoonful onto ungreased cookie sheet. Bake for 8 to 10 minutes or until set. Cool slightly, remove from cookie sheet to wire rack.
Mix all until crumbly. Take out 1 cup of crumbly mixture for top of cake.
Boil potatoes; drain and mash. Add American cheese. Cut onion fine. Brown in butter and add to potatoes.
With mixer beat cream cheese until it is creamy. Add the other ingredients and mix together. Serve with fruit.
In an 8-inch square baking dish, layer broccoli and top with turkey. In a small bowl, combine soup, mayonnaise, lemon juice and curry powder. Pour over turkey and top with croutons. Bake at 350° for 20 to 25 minutes or until bubbly.
Combine flour, sugar and soda in a large bowl. Add buttermilk and oil to dry ingredients. Beat egg whites until stiff peaks form, fold into batter. Coat your waffle iron with vegetable cooking spray every time you need to pour more batter in waffle iron. Makes 32 waffles.
Place first four ingredients in blender. Mix until smooth. Add crushed ice to create desired consistency and blend. Add wheat germ and protein powder for a healthy breakfast drink. Serves 2 to 4.
Blend all ingredients except cream cheese and mayonnaise together. Mix cream cheese with just enough mayonnaise to give good spreading consistency. Add vegetables. Use thin sliced bread. Great for parties.
Brown bacon and dry off fat. Add eggs (do not beat) and crumbled bread; add milk, salt and cheese and toss lightly. Pour into greased baking dish, 9 x 13-inch. Refrigerate overnight. Bake at 350° for 45 minutes and cut in squares.
Preheat oven to 275°. Grease 15 1/2 x 10 1/2 jellyroll pan. Mix all ingredients except egg whites and walnuts. Pat evenly in a jellyroll pan. Beat egg white and brush on dough. Sprinkle with nuts. Bake 1 hour and 10 minutes or until golden brown. Cut 4 strips lengthwise and 12 strips across to make 48. Remove from pan. Store in covered container.
Cream together margarine and sugar. Beat in eggs. Add bananas, sour cream, soda and vanilla. Sift together flour, baking powder and salt and add to mixture. Also add pecans, if desired.
Break 1 head lettuce in bite size pieces. Slice celery and spread over lettuce. Slice and separate onion. Spread over celery. Peel and slice cucumber. Spread over onion. Sprinkle with bean sprouts. Combine sour cream with sugar. Drizzle over salad.
Mix first 2 ingredients and cool 20 minutes. Add next 6 ingredients, mix and set aside. Sift dry ingredients and add to liquid mix. Bake for 35 minutes in 350° oven. Cool in pan and cut in squares. Stays moist. Use 9 x 13-inch pan.
Melt margarine in large skillet. Saute onions and mushrooms with garlic powder in margarine until onions are transparent. Add the remaining ingredients. Cover and simmer for 1 hour. Makes 2 cups.
Mix all ingredients together; add Mountain Dew last. Bake in 3 layers at 425° for 30 minutes.
Combine in saucepan over low heat the butter and milk. When butter melts, beat in powdered sugar, cocoa and vanilla.
Mix sugar, butter and eggs. Add flour with spices and soda. Add buttermilk. Stir in jam last. Bake in two 9-inch pans at 350° for 25 to 30 minutes.
In small saucepan, combine water, sugar, cinnamon and cloves; bring to boiling. Cover; reduce heat and simmer for 10 minutes. Strain out spices and discard. Chill syrup. In glass pitcher, combine apple juice, nectar, lemon juice and the chilled spiced syrup. Add lemon slices. To serve, pour 1 jigger of your favorite liquor over ice in a glass. Add C.Y.O.B. mix; stir. (Makes about 4 1/2 cups mix.)
Combine milk and vinegar. Set aside until the rest is mixed. Mix all dry ingredients: flour, salt, sugar, baking soda, baking powder, caraway seeds and raisins. Mix lightly with a fork. Add the milk with the vinegar. Put in pan to bake. Melt butter, some sugar. Spread on top of dough. Bake at 375° for 10 minutes. Bake at 350° for 50 minutes.
Have all ingredients at room temperature. Mix together. Make balls (size of walnuts). Bake at 375° for approximately 15 minutes. These may be made ahead and stored in freezer.
Cream sugar and butter until light and fluffy. Add eggs and mix. Add bananas and mix. Sift in dry ingredients. Stir in nuts. Pour into greased loaf (one large) pan. Cook at 375° for 15 minutes. Lower to 350° and cook for 45 minutes longer.
Combine flour with baking powder, baking soda and salt; cream shortening with sugar until light and fluffy; add eggs and vanilla and blend; add dry ingredients. Fold in coconut, nuts and oats. Drop from teaspoon onto slightly greased cookie sheets. Bake at 375° for 10 minutes. Cool and store in airtight container.
Beat egg whites until stiff. Add vanilla, sugar, salt, and spices. Beat until very stiff. Add pecans and fold in gently until all halves are coated evenly. Place each half on lightly greased cookie sheet and bake at 250 for about 20 minutes or until dry and can be slipped of pan. Let cool in pan and remove. Store in air tight container.
Soak and set aside shredded wheat, All-Bran and boiling water. Cream sugar and shortening. Add remaining ingredients. Add to soaked ingredients. Store in a covered jar or dish in refrigerator or bake at once. Can store at least 4 weeks. Bake at 400° for 20 minutes.
In a large skillet, cook meat, onion, green pepper and garlic until meat is brown. Drain off fat. Stir in undrained tomatoes, the water, oat bran, vinegar, brown sugar, chili, Worcestershire sauce, salt and hot pepper sauce. Bring to boiling. Reduce heat. Cover and simmer for 5 minutes.
Scald (do not boil) 1 quart of whole milk; reserve a cup of that milk. Mix to that cup of milk the flour, cornstarch, egg yolks and salt until smooth. Pour in remaining quart of scalded milk. Cook this batter 10 to 12 minutes, stirring constantly. Add sugar and cook 10 to 12 minutes more, stirring constantly. Remove from heat and add 1 quart of whole milk and strain through strainer. Cool batter until cold (this can be done by sitting bowl in ice in sink). Add vanilla. Beat egg whites until stiff, then fold in custard. Last, add whipping cream and table cream. Crank as usual in freezer with ice and rock salt.
Brown hamburger meat and onion. Drain grease. Put in large baking dish. Mix soup and 1 can chicken broth. Make it a little soupy. Pour over meat. Sprinkle cheese on top of meat and soup. Place Tater Tots all over. Bake until Tater Tots are brown at 400°.
In plastic bag, add flour, salt and pepper. In a bowl, beat eggs and salt and pepper with a little bit of milk. Shake chicken in flour and take out and dip in egg. Fry in electric skillet in vegetable oil at 350°. Enjoy.
Mix all ingredients in saucepan. Add 1 or 2 catsup bottles of water and simmer.
When fryer is tender, take out of broth. Take meat off bone. Add flour to 1 cup of hot water until thick enough to put on wax paper. Add more flour until stiff enough to roll out thin. Cut in strips; drop in broth. Don't stir, just move around when done. Set aside until cool, then put lid on pot.
Toast bread; spread each lightly with margarine. Cut each slice into 4 lengthwise pieces. Arrange toast crosswise, buttered side down, forming a single layer. Sprinkle with cinnamon and apple. Continue layering 2 more times.
Mix all ingredients together and place by tablespoonful on an ungreased baking sheet. Bake at 350° for 10 to 12 minutes.
Place potatoes in greased 9 x 13-inch baking dish. Melt margarine and flour in saucepan over low heat, stirring constantly until thickened. Add cheese and onions. Stir until cheese is melted. Pour over potatoes. Cover with foil and bake 1 hour at 350°. Remove foil and bake an additional 20 minutes or until potatoes are tender.
Cook cornbread according to package directions. Boil squash and drain off water. Crumble cornbread and mix with rest of ingredients. Bake at 350° for 45 minutes.
Brown beef and chill. Drain beans and chill. Dice onion, slice tomatoes into wedges, grate lettuce, mash avocado and add beef and beans.
In large shallow baking dish, pour Italian dressing over beef. Cover and marinate in fridge, turning occasionally, 4 hours or overnight.
Combine sausage, celery and onions in a large skillet; cook over medium heat, stirring often, until vegetables are tender. Drain well. Add the next 6 ingredients; bring to a boil. Stir in rice. Remove from heat. Cover and let stand 10 minutes. Makes 6 servings.
In large bowl, mix all ingredients except for pie filling. Spread half of batter in a 9 x 13 x 2-inch pan that has been greased on the inside bottom. Top with pie filling of your choice. Dollop remaining batter over fruit, covering as much filling as possible. Swirls in batter and fruit peeking through are to be expected. Bake for 35 to 40 minutes at 350° or until browned. Serve warm.
Wash rice. Combine meat, rice, salt, pepper and onions. Shape into small balls. Heat sauce and water in pressure cooker. Drop meatballs in sauce mixture. Cook for 10 minutes at 15 pounds or simmer for 45 to 50 minutes.
Soak pineapple in light salty water. Drain. Cut into pieces. Wash, wipe dry and chop spareribs into 1-inch lengths. Add marinade and let it set for 20 minutes. Deep fry spareribs in hot oil until they turn light brown. Drain excessive oil. Set aside.
Cook vegetables as directed on package. Cool and drain. Combine remaining ingredients. Pour over vegetables. Let cool overnight.
Sift together, flour, soda and salt. Mix shortening and sugar together. Add egg, vanilla and water. Slowly mix in dry ingredients. Add oats, chocolate chips and nuts. Drop by small tablespoonfuls onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Combine the first 4 ingredients and boil together for 2 minutes. Remove from heat. Add oatmeal, peanut butter and nuts. Mix together and drop by teaspoon on wax paper.
Preheat oven to 350°. In a large skillet, brown beef. Remove meat; set aside. In same skillet, saute onion in butter until onion is translucent. Drain fat.
Cream sugar, vegetable shortening and egg together. Add the molasses, sifted flour, salt and cinnamon; blend well. Add boiling water and soda. Pour into greased pan and bake at 350° for 35 minutes.
Thoroughly mash together and form into log. Wrap in waxed paper and refrigerate 2 hours.
Bring sugar, cocoa, milk and butter to a boil. Have oats in a mixing bowl with peanut butter on top in middle. Pour boiling mixture over peanut butter and oats. Mix fast and well. Spoon out on wax paper, will set up in an hour.
Heat oven to 350 -375 degrees. Mix thoroughly butter, shortening, 1 + 1/2 cups sugar, eggs, and applesauce. Sift flour and gradually add to mixture. Stir in chopped apples (semi-large chunks).
Melt chocolate bits over hot water. Beat egg whites and dash of salt until foamy. Gradually add sugar; beat whites to stiff peaks. Fold in vanilla and vinegar. Fold in chocolate bits and chopped nuts. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 minutes. Remove immediately. Makes 36.
Melt butter in iron skillet or casserole. Mix dry ingredients, add broccoli and eggs. Mix well and pour in casserole. Bake at 400° for 30 minutes or until set.
Cut squash or okra in slices. Mix meal, flour and salt. Pour on top of okra or squash and batter. Heat oil in pan, then add battered squash or okra. Fry on medium-low until brown.
Slice eggs lengthwise in half. Remove yolks. In medium bowl, crush yolks. Mix with all ingredients, except paprika. Fill eggs with yolk mixture. Sprinkle eggs with paprika and chill.
Prepare ziti as directed; place in large bowl. In 3-quart saucepan over medium heat, into 3 tablespoons butter stir flour; cook 1 minute. Gradually stir in milk; cook, stirring, until sauce boils and thickens slightly. Stir in Fontina, Port du Salut and pepper. Pour cheese mixture over ziti; with rubber spatula, gently stir to coat ziti well. Spoon 1/2 mixture into deep 2 1/2-quart casserole. Top with Mozzarella. Spoon on rest of ziti mixture. Melt 1 tablespoon butter and mix with bread crumbs. Sprinkle on top of casserole. Bake for 1 1/4 hours at 350° until top is golden.
Cook chicken until tender. When chicken is done, remove meat from bone. Cut into bite size pieces. Place in a greased 9 x 13-inch dish. Mix milk with soup and pour over chicken. Mix broth with stuffing and spread on top of chicken. Sprinkle with paprika. Pour a little more broth over the casserole before covering and baking to make sure it won't dry. Bake, covered, for 1 hour at 350°. Serves 10 to 12.
Press crescent rolls into 15 x 10 x 1-inch baking sheet to form a crust. Bake in 350° oven for 12 to 15 minutes. Combine cream cheese, mayonnaise, basil leaves and garlic powder. Spread thinly over cooled crust. Top with chopped vegetables. Sprinkle generously with Salad Supreme
Melt butter in baking dish. Add remaining ingredients. Bake for 1 hour at 350°.
Heat oven to 350°. In large bowl, with electric mixer on high, beat together butter and sugar until light and fluffy, about 2 minutes. Add egg, corn syrup, and vanilla, and beat 1 minute. Reduce mixer speed to low and beat in flour and salt until combined. Divide dough in half. Shape each half into a disk.
Preheat oven to 350°. Bake in large baking dish with lid. Layer in order: green beans, salt and pepper to taste, can of tomatoes, onion rings and bacon (to cover beans). Makes at least 2 layers or 3 is better. Cover and bake 1 1/2 hours. When done, bacon on top will brown. Makes 12 or more servings.
Melt first two ingredients together. Melt candy bars into mixture. Let cool. Add 1/2 of Cool Whip. Let set in refrigerator for 2 hours. Pour in shell, then add rest of Cool Whip. Keep cool. Serve.
Boil sugar, water, raisins, oleo, cinnamon, soda and cloves for 3 to 6 minutes. Cool, then add flour and baking powder. Nuts may be added, if desired. Bake in 9 x 13-inch pan in 350° oven for 1 hour.
Combine flour and salt. Combine canola oil and skim milk. Add to flour mixture. Stir gently. Pat thinly into a 9-inch pie plate, building up top edge. Flute edge. Fill and bake according to recipe directions. Or for a baked shell, prick crust and bake in a 450° oven for 8 to 10 minutes. Cool. Makes 1 crust.
Mix as for fruit cake. Drop by small teaspoon on cookie sheet. Bake slowly (300°).
Place apples in dish. Sprinkle with lemon juice, if desired. Combine 1/4 cup sugar, 1/2 teaspoon cinnamon and 1 tablespoon flour in small bowl. Toss with apples to coat. Combine flour, oats and brown sugar and cinnamon in mixing. Cut in butter until mixture is crumbly. Sprinkle over apples. Cook on Full power for 11 to 13 minutes or until tender.
Grind first 3 ingredients together. Combine all together and cook 20 minutes.
Cream oil and sugars. Add eggs and vanilla. Beat in flour, baking soda, baking powder and salt. Mix in oats, chocolate chips and raisins. Drop by teaspoons onto a greased cookie sheet. Bake at 350° for 8 to 10 minutes. Serves 5 dozen. Kids love em!
Mix sugar and cornstarch. Add yolks of eggs to paste. Add water gradually. Boil. Add butter and vanilla. Fill baked pie shell. Top with meringue and brown in a 325° oven for 20 minutes.
Combine water and rolled oats; cool. Cream butter, brown sugar, sugar and vanilla; beat in eggs. Blend in oatmeal mixture. Combine flour, baking soda, baking powder, cinnamon and salt. Add to creamed mixture. Beat one minute at medium speed. Pour into greased 9 x 13-inch pan. Sprinkle your chosen amount of chocolate chips on top; do not stir. Bake for 35 minutes at 350°. Let sit until cool; sprinkle on powdered sugar. Last, but not least, hurry and eat it before someone else does!
Cream butter and sugar. Add chocolate and vanilla, blending well. Add eggs, one at a time, beating for 5 minutes, after each addition, on medium speed. Pour into prepared baked 8-inch pie shell and refrigerate. Cover with whipped cream at time of serving.
Blend well. Costs only a fraction of canned sweetened condensed milk, such as Eagle Brand.
Drain pineapple and mix all other ingredients together. Chill and serve with crackers.
Combine the first 3 ingredients; place half of mixture in a 9 x 13-inch pan. Bake at 350° for 6 minutes.
Cut biscuits into quarters. Put 1/2 of sugar and all of cinnamon in plastic bag. Drop biscuits into bag and shake to coat. Drop biscuits into a tube pan. Melt butter and remaining sugar. Pour over biscuits. Bake at 350 degrees for 35 minutes.
Mix all ingredients except flour. Add flour until kneading consistency. Put on flour board or counter top and continue to knead and add flour until ready to roll. Roll to thinness desired and let stand 10 minutes. Flour good and roll. Slice thin and tenderly shake out. Let stand 10 minutes then cook in broth for 15 to 20 minutes.
Pound chicken to 1/4-inch thickness. Mix bread crumbs and 4 tablespoons Parmesan cheese. Dip chicken in egg, then bread crumb mixture. In a large skillet, heat oil (about 3 to 4 tablespoons) and brown the chicken on both sides. Remove from skillet and place in a 9 x 13-inch baking dish. Place a slice of Mozzarella cheese on each piece, then pour spaghetti sauce over. Sprinkle with remaining Parmesan cheese and garlic salt. Bake at 350° until hot and bubbly, about 15 minutes. Broil for a few minutes to brown. Serves 4.
Add beans, tomato sauce, taco seasoning, onion, green pepper and chili powder to cooked ground beef. Spread on a large round platter. Top with sour cream, avocado dip, shredded lettuce, grated Longhorn cheese, diced tomatoes and sliced black olives. Serve as a dip with tortilla chips.
Cook eggplant, celery and onion with salt and pepper in a small amount of water. Drain and mash. Add cream sauce, raw eggs, mushrooms, almonds and grated cheese. Pour in casserole dish and top with bread crumbs. Bake at 350° for 20 minutes or until well set. This serves 12 people.
Preheat oven to 350°. Cut meat into 8 serving pieces, trimming fat and bone. On wooden board or waxed paper using meat mallet or edge of saucer, pound mixture of flour, salt and pepper into meat. In large, heavy skillet over medium heat in hot oil, brown meat well on both sides. Arrange meat in 3-quart casserole. Place carrot and potato slices on top. Sprinkle with onion soup mix and cover with 3 1/2 cups of water. Bake, covered, 2 hours or until meat is fork-tender. Skim off any excess.
Put marshmallow between 2 cookies. May be heated in microwave for 10 seconds or until warm. Enjoy.
Cream shortening and margarine. Add sugar and beat until fluffy. Add eggs, one at a time. Sift flour, baking powder and salt. Add to mixture alternating with milk and flavoring. Bake in greased and floured tube pan at 300° for 1 1/2 hours.
Boil water. Heat oil in skillet and add onion, garlic, leeks, carrots and green beans. Saute vegetables over low heat for about 6 minutes. Add sauteed vegetables to boiling water. Also, add potatoes, tomato sauce and stewed tomatoes. Bring to a boil. Reduce heat and simmer, uncovered, about 30 minutes. Add zucchini, cabbage, beans and pasta. Bring soup back to a boil. Reduce heat and simmer 5 to 10 minutes. Add parsley and basil. Adjust seasoning with salt and pepper to taste. Garnish servings with Parmesan cheese.
Slice and cook squash until tender; drain well. Saute onion in oleo. Mix with squash. Add crumbled Ritz crackers, eggs, seasonings and cheese. Put this into baking dish. Mix oleo and cracker crumbs; put over top of squash. Bake at 350° for 35 minutes. Serves 8.
Cook ground beef until done, stirring to break up into small pieces. Drain well. Salt and pepper lightly. Allow to cool. Combine beef, drained beans, onions, chilies, olives and tomatoes. Put lettuce in large bowl and top with beef-bean mixture. Sprinkle on cheese and taco chips. Pour dressing over all. Toss well. Serve at once. Yield: 6 to 8 servings
Combine sugar, flour, cornstarch and salt. Gradually stir in milk. Cook, stirring constantly, until mixture boils and thickens. Stir a little of the hot mixture into the egg yolk and return to hot mixture. Stirring constantly, bring just to boiling. Cool thoroughly. Beat well with electric mixer. Add vanilla. Fold in whipped cream.
Mix all ingredients well and put in unbaked pie shell. Bake at 350° for 45 minutes.
Slice each chicken cutlet crosswise in half. Chop enough spinach to equal 2 tablespoons. Reserve remaining to line platter. Slice mushrooms into quarters.
Roll biscuits out with edges overlapping. Spread with sausage; cover with shredded cheese. Roll up tight; wrap in aluminum foil and freeze for 15 minutes. Take out and cut in small circles and bake in oven for about 15 minutes.
Mix all ingredients together. Pour into 2 small greased loaf pans. Bake at 350° for 1 hour. Or bake in convection oven at 300° for 40 to 45 minutes.
Thaw spinach, squeeze out the liquid. Mix all of the ingredients together and chill for 24 hours. Do not judge flavor until after 24 hours.