HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind zucchini and onion. Mix with salt and let stand overnight. Rinse with cold water and drain. Mix rest of ingredients and cook until they start to thicken (does not get very thick, only less runny). Add vegetables, mix well and cook slowly 1/2 hour. Pour in jars and seal.
Mix meats together, then bread crumbs and milk. Stir to blend until a paste-like consistency. Add to ground meat in large bowl. Add seasonings and blend mixture well. Roll between hands into 1-inch balls. Set on waxed paper to dry.
Mix sugars and cinnamon. Cut biscuits into 4 sections each. Roll in sugar mixture. Pour nuts into Bundt pan. Place covered biscuit pieces in pan. Melt butter and add remaining sugar mixture. Boil 1 minute. Pour over biscuits and bake 20 minutes at 350°. Remove promptly from pan.
Brown hamburger, sausage, celery and garlic; drain grease. Add water and bouillon cubes. Bring to a boil; add rice, onion, file gumbo and Tony's. Turn heat down and simmer with a lid for 25 minutes.
Thaw and squeeze the spinach until dry. Stir in remaining ingredients, blending well. Cover. Refrigerate for 2 hours. Stir before serving.
Rinse clams in strainer (reserving 1/2 cup juice). Saute bacon until crisp; add onion until tender and drain.
Preheat oven to 350°. Mix all ingredients together and blend well. Bake in loaf pan for 1 hour.
Pierce sausage with a kitchen fork and place in a lightly oiled baking dish. Bake in a 350° oven for 20 minutes. Turn sausage and cook another 15 to 20 minutes until brown and remove off most of the fat contents. Remove sausage and drain on paper towels. Set aside.
Mix mayonnaise, cheese, milk and Italian seasoning. Place fish on greased grill over medium hot coals or rack of broiler pan; brush with remaining mayonnaise mixture. Continue grilling or broiling 5 to 8 minutes or until fish flakes easily with fork. Makes 4 servings.
Brown meat and drain. Spread in bottom of 13 x 9-inch baking dish. Sprinkle onion over meat. Pour 1 can undiluted mushroom soup over mixture. Cover top with Tater Tots. Bake 1 hour at 350°. Sprinkle with Cheddar cheese and return to oven for 10 minutes.
Mix all ingredients well by hand in large bowl except catsup. Shape a loaf by hand in ungreased rectangular pan. Spread enough catsup over loaf to cover top. Bake uncovered 1 to 1 1/4 hours at 350°.
Puree cottage cheese in blender; add margarine. Blend well. Add other ingredients. Blend well. Serve at room temperature. Yields 2 3/4 cups; 35 calories per serving.
Mix together green pepper, salt, mustard, pepper, egg and salad dressing. Fold in crab meat. Put in a baking dish sprayed with Pam. Pour a thin coat of Old Bay seasoned bread crumbs on top of this. Sprinkle with paprika. Bake for 20 - 30 minutes at 350 degrees.
Sift sugar, flour and nutmeg together. Combine buttermilk, butter, eggs and vanilla. Add flour mixture. Mix well. Pour in crust. Bake at 350° until set in middle.
Combine molasses, shortening and boiling water, mix well with flour, soda and spices. Blend well, let stand at least 2 hours or overnight. Roll out to 1/4-inch thick, cut and sprinkle with sugar. Bake at 375° for 15 minutes.
Chop broccoli into small pieces and mix with raisins, pecans, onions, water chestnuts and carrots. Mix the mayonnaise, sugar and vinegar to make a dressing. Pour over the broccoli mixture and toss well. Top with crumbled bacon. Refrigerate and marinate several hours before serving.
Cook potatoes until tender. Drain well. Combine remaining ingredients except eggs in a saucepan. Cook 20 minutes, stirring frequently. Pour vinegar mixture over potatoes. Add eggs and toss. Serve immediately. Yields 6 servings.
Cook rice the day before and refrigerate. Heat oil in deep frying pan. Saute meat and celery. Add rice, stirring and press out any lumps. Add salt and pepper. Cook 1 minute, stirring constantly. Make a hollow in rice mixture and pour in beaten egg. Stir the pan until the egg begins to set. Add onions and soy sauce.
Cut fillets into serving size pieces. Combine peanuts and flour. Dip fish into milk, then into flour mixture, coating well. Heat butter in pan. Place fish in pan and cook for 6 to 8 minutes, turning once. (If using frozen fillets, allow an extra 3 minutes.) Drain. Serve immediately with salad or vegetable.
Brown bacon and round steak in skillet, stirring to brown all sides. Add next 5 ingredients, mixing well. Simmer for 45 minutes or until meat is tender. Stir in spaghetti and heat through. Serve sprinkled with Parmesan cheese.
In small bowl, combine flour, baking powder and salt. In large mixer bowl, cream butter, sugar, brown sugar and vanilla. Beat in bananas and egg. Gradually beat in dry ingredients. Stir in chocolate mini morsels. Spread in greased 15 x 10-inch jelly roll pan. Bake in 350° preheated oven for 20 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on rack. Cut into bars or squares. Well wrapped, these freeze well!
Mix all except broccoli in bowl. Add to broccoli in a 9 x 12-inch dish. Bake 30 minutes at 350°.
Brown meat and onion, add tomato sauce and simmer for 30 minutes. Cook noodles and drain. Combine sour cream, green onions and cream cheese. Layer in ungreased casserole dish: noodles, meat, cream mixture ending with noodles on top. Sprinkle grated cheese over top. Bake in 350 degree oven for 30 minutes.
Mix flour, nuts, brown sugar and butter and press into greased 9 x 13-inch pan. Bake at 400° for 12 to 15 minutes. Cool. Beat eggs, confectioners sugar and margarine until fluffy. Spoon into cooled crust; over that put layer of "well" drained crushed pineapple. Top with bananas that have been dipped into pineapple juice. Top with Cool Whip and sprinkle with nuts and cut-up maraschino cherries.
Preheat oven to 350°. Mix sugar, butter, salt and vanilla. Stir flour and pecans into the sugar mixture. Mix well. Chill at least an hour. Shape dough into small balls. Place 3 inches apart on ungreased baking sheet. Place thumb gently in center of each ball. Bake about 15 minutes or until golden brown. Cool. Fill thumbprints with jelly or icing. Makes about 60 cookies.
Cook onion in butter with salt and pepper for 5 minutes. Add meat and garlic; cook 10 minutes. Add puree, water and nutmeg; cook 10 minutes. Coat eggplant with flour seasoned with salt and pepper. Fry in hot oil. Place 1/2 of eggplant in baking dish and cover with 1/2 meat mixture. Repeat layers and top with cheese. Bake at 350 degrees until hot.
Cover bottom of large pot with 1-inch of water. Put in rack. Layer corn, chicken, potatoes, onions and celery. Put sausage on top. Cover with aluminum foil with holes punched in it. Add clams. Bring to full steaming boil. Reduce heat to medium. Cook 45 minutes. Serves 4.
Preheat oven to 350°. Beat sugars, margarine, peanut butter, vanilla and egg in a bowl with a wooden spoon until creamy. Mix in flour, oats, soda and salt. Stir in chocolate chips. Drop dough by spoonful about 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute and remove from pan.
Brown ground chuck in frying pan with minced garlic; salt and pepper. Drain off any grease. Add jar of Ragu and simmer. Meanwhile, cook noodles according to directions. Do not overcook. Run cold water over noodles, so they won't stick. Grease a 13 x 9 x 2-inch casserole dish. Mix cottage cheese and egg together in separate bowl. Layer lasagna beginning with noodles on bottom, cottage cheese, Mozzarella, sauce and Parmesan cheese. Repeat. Bake at 300° for 35 to 40 minutes.
Sift dry ingredients together. Add shortening and mix. Pour in half of the sherry and water. Beat well. Add remaining sherry and eggs. Beat well. Bake in a 13 x 9-inch pan at 350° for 35 minutes. Let cool. Lightly sift powdered sugar over cake. Serves 12.
Scald 1/2 cup milk and 2 tablespoons Crisco. Take off stove and add ice water. Add yeast cake to warm water. Mix with flour, salt and sugar, sifted together. Make soft dough; roll out and let rise for 1 hour.
Brown chicken in oil in a large skillet for 8 to 10 minutes. Wipe up excess oil with paper towel. Combine cumin and garlic with tomato sauce and pour over chicken, then add remaining ingredients. Cook and simmer, covered, 8 to 10 minutes. Uncover and cook on high 8 to 10 minutes. Serve over cooked rice.
Dissolve Jell-O in 2 cups boiling water; drain juice from fruit and add enough water for 2 cups. Add cheese while it's hot. Heat until dissolved, then add fruit. Refrigerate.
Combine all ingredients. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 10 minutes. Let stand 3 to 4 minutes.
Rub inside of small bowl with cut clove of garlic. Blend cream cheese with seasonings. Add clams which have been drained and chopped. Add clam juice. Put in a bowl and chill.
Cream butter, sugar, vanilla and salt. Add milk alternately with flour to butter mixture. Add nuts and cocoa. Combine egg, soda and water; add to flour mixture. Spread in a greased 10 x 12-inch pan. Bake for 20 minutes at 325°.
Cut roast into 1 or 2-inch cubes and put into crock-pot with 1 chopped onion and water. Cook on low overnight (10 to 12 hours). After cooking, drain off liquid. Remove all fat and bones. Break up the lean meat with fingers and return to pot with 1 chopped onion and barbecue sauce. Cook on low for another 5 to 6 hours.
Brown sausage until crumbly, stirring occasionally to break it up. While it is frying, combine corn and eggs (slightly beaten). Season with salt and green pepper.
Blend first 5 ingredients. Split rolls and spread margarine mix on both sides. Put ham and cheese on bottom section of rolls and cover with top section. Bake at 350° for 15 to 20 minutes. Can freeze until heating time.
Mix dry cake mix and pie filling together, pour into a 15 X 11-inch jellyroll pan that has been sprayed with Pam and floured very well. Bake at 350° for 15 - 20 minutes.
Cook sugar and Karo to good boil. Immediately remove from heat and stir in peanut butter. Pour over cornflakes and drop on wax paper. Do not overcook. It takes approximately 2 minutes.
Grease a 9 x 13-inch glass baking dish. Place chicken in bottom. Lay a slice of cheese on each piece. Layer mushrooms on top. Mix soup and wine, pour over all. Spread stuffing over soup. Drizzle melted butter over top. Bake 45 to 50 minutes at 350°.
Cook spaghetti according to package directions. Stir in butter, Parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 10-inch pie pan. Spread cottage cheese over this.
Roll pastry to fit 9-inch pie pan. Brown beef and onion in a large skillet; cook until meat is brown. Drain off drippings. Add potatoes, broth, salt and pepper. Cover and simmer 15 minutes or until potatoes are tender.
In the mixing bowl of an electric mixer, beat the butter to soften, then gradually and thoroughly beat in the sugar and salt. Very slowly, so the mixture doesn't curdle, beat in the bourbon in a steady stream. Beat in the minced pecans and mix well. Cover and refrigerate 1 to 2 hours until firm.
Spray cookie sheet with Pam. Cut tortillas into pieces. Spread pieces out on sheet; spray with Pam. Sprinkle with cinnamon and sugar. Bake at 350° for 5 to 10 minutes. Check for browness.
Cut carrots into 1/8-inch slices or run through slicer of food processor. Place them in vegetable steamer, covered, over boiling water for 10 minutes until tender, but not mushy. Remove from heat and set aside. Carrots may be steamed well in advance and combined with other ingredients immediately before serving. In a large, heavy saucepan, melt butter. Add maple syrup, carrots, basil and salt. Stir well to coat carrots thoroughly with butter sauce. Serves 4 to 6.
Form patties and place in beaten egg, then in mixture formed by combining cornstarch and garlic powder. Place patties in baking dish. Mix together water, catsup, sugar, vinegar, soy sauce and salt. Pour over patties and bake uncovered 45 minutes to 1 hour at 350°.
In a 12 x 12 glass baking dish grease bottom then layer slices of bread on bottom- cut off all crust. Put ham, cheddar cheese and chopped onion on top of bread. In another bowl beat 4 eggs, add cream of mushroom soup, milk and mix together. Pour over top - set in. Refrigerate overnight. In the morning bake at 300 degrees for 1 hour.
Mix flour, oleo and 1/2 cup chopped nuts. Press into 9 x13-inch pan. Bake 20 minutes at 350°. Cool. Cream the cheese and powdered sugar. Fold in 1/3 of the Cool Whip and spread over cooled crust. Combine pudding (instant) with milk. Beat until thick and creamy. Spread over creamed mixture. Cover with remaining Cool Whip; sprinkle with nuts, chocolate slivers and coconut.
Preheat oven to 450°. Put all ingredients in plastic bag or large bowl. Mix well. Bake on cookie sheet; stir often. Cook for 40 minutes, until light brown and tender.
Crumble sausage in skillet. Cook over medium heat until brown, stirring occasionally. Drain well. Line bottom of buttered 13 x 9 x 2-inch baking dish with crescent rolls, firmly pressing edge to seal. Sprinkle with sausage and cheese. Combine eggs, milk, salt and pepper. Beat well and pour over sausage and cheese. Bake at 425° for 15 minutes and cut into squares. Serve at once.
Mix all ingredients together. Store in container. Put 2 teaspoons to a cup of boiling water. Stir with spoon, then drink.
Mix egg, oil, vinegar, salt, pepper, sugar, parsley, garlic, onion, mustard and celery salt in blender, then add anchovy paste and parsley flakes. Then add Parmesan cheese. If mixture is too thin, add another egg and more cheese to make thick and creamy. Put dressing in refrigerator to chill until ready to serve.
Cook bacon until crisp. Remove from skillet. Mix 2 tablespoons bacon drippings with 1/4 cup cracker crumbs; set aside for the topping. Cook onion in remaining drippings until tender. Add remaining cup of cracker crumbs. Mix and brown slightly. Combine onion crumb mixture with beaten eggs. Add other ingredients. Mix well. Pour in a shallow baking dish; sprinkle with reserved crumbs. Bake at 350° for 45 minutes.
Mix together zucchini, soda, butter and egg. Sift flour, cinnamon, cloves and salt; stir in. Stir in raisins and nuts. Drop batter by the teaspoon on greased cookie sheet. Bake 12 to 15 minutes in a 375° oven. Makes 3 dozen.
In large bowl, mix marshmallow cream, butter and chips; set aside. In saucepan, cook sugar and milk on medium heat, stirring constantly. Bring to boil and continue boiling and stirring for 9 minutes. Pour over ingredients in bowl; add vanilla. Stir very well until creamy. Pour into greased 10 x 15-inch pans. Makes 2 large Pyrex pans.
Melt oleo over medium heat. Add flour and salt. Stir until smooth and cook 3 minutes. Remove from heat and gradually add milk, stirring constantly. Cook until thickened and add cheese. Beat egg yolks until thick. Beat egg whites until stiff. Add 1/8 cup sauce to yolks and mix. Then add into sauce and add rice and egg whites. Pour into 1-quart casserole. Bake over hot water at 325° for 1 hour. May serve with tomato or cheese sauce.
Slice and clean mushrooms. Put butter in a pan and bring to a slow simmer. Add mushrooms, sliced onion and green pepper. Cover and stir occasionally. Let cook about 15 or 20 minutes.
Line pan with pastry. Put in peaches. Beat together until light. Pour over peaches. Bake at 450° until crust is brown, then lower heat until done. Use egg whites for top.
Wash pickles. Place in 1 quart jar; cover with boiling vinegar mixture and seal. Good after 9 days.
Mix together buttermilk and soda. Blend sugar and Crisco together. Add eggs one at a time. Add milk and flour alternately. Add vanilla. Bake in a greased and floured tube pan at 325° for 1 hour and 25 to 30 minutes.
Melt chocolate (or cocoa) and butter or margarine together. Cool slightly and add eggs, sugar, flour, vanilla and a pinch of salt. Beat until smooth and pour into buttered pie pan. Bake 25 minutes at 350°. Serve hot with ice cream or whipped cream.
Soften cream cheese with Worcestershire sauce and lemon juice. Add remaining ingredients; mix well. Chill! Shape into ball or log. Roll in chopped or ground pecans.
Cream shortening, sugar, salt and egg. Alternate sour milk with dry ingredients. Bake at 350° until light golden brown on top and toothpick comes out clean. This cake is good with powdered sugar on top, or a Lazy Daisy topping, or any frosting.
Combine ingredients in a bowl and add just enough cherry juice to mix and form into rolls of dough. Wrap rolls of dough in wax paper and chill overnight. Slice each roll into slices 1/4-inch thick. Place slices on ungreased cookie sheet. Bake in a 350° oven for 10 to 15 minutes or until lightly brown. For an extra touch, roll the dough in nuts or in red sugar before chilling.
Pat rolls to form a pastry base in pizza pan. Top with sausage, hash browns and Cheddar cheese. Beat eggs, milk, salt and pepper together. Gently pour over crust. Sprinkle with Parmesan cheese. Bake 20 to 24 minutes at 375°. Cut into wedges to serve. Yields 4 servings.
Roll in balls and dip each in white of egg; roll in nuts. Bake 5 minutes. Take thimble and put hole in each. Bake 10 minutes longer. Fill with frosting or jam. Makes 14.
Mix shortening, sugar, eggs and milk. Add flour and vanilla. Bake at 350° for 30 minutes. (Good for cupcakes, upside-down cake and plain cake.)
Place ingredients in large casserole and cover with foil. Bake at 350° for 20 minutes. Remove; stir and return to oven for 40 more minutes.
Combine apples, water, spices and butter. Bring to a boil and reduce heat. Simmer 5 minutes. Stir in jello, then pudding. Mix well. Bring to a boil over high heat. Remove and let stand 5 minutes. Pour into pie shell. Chill 3 to 4 hours.
In large mixer bowl, combine yeast and 2 1/2 cups flour. Heat milk, sugar, shortening and salt, stirring constantly, to almost melt shortening. Add to dry mixture in bowl. Beat at low speed for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately stiff dough. Turn out onto lightly floured surface. Knead until smooth and satiny (8 to 10 minutes). Shape into ball. Place in lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double, about 75 minutes.
Preheat oven to 300°. Melt butter; add seasonings. Pour over popped popcorn in shallow baking pan; stir to mix well. Heat in preheated oven and stir occasionally. Bake at 300° for 15 minutes.
Mix cake mix, eggs and mandarin oranges (with juice). Bake at 350° for 25 minutes or until toothpick comes out clean. Cool.
For streusel, mix brown sugar, 1/4 c. chopped nuts and cinnamon; set aside. In separate bowl, mix flour, sugar, baking powder, salt and 1/3 c. chopped nuts; set aside. In third bowl, beat bananas, oil, milk, egg and vanilla. Add flour mixture all at once, stirring with spoon, until flour is just moistened. Batter will be lumpy. Divide batter evenly among muffin cups. Sprinkle with streusel mix. Bake at 400 degrees approximately 15 minutes, or until toothpick comes out clean. Remove immediately and cool.
Day before serving or early in day, cut eggs in half lengthwise. Remove yolks to small mixing bowl; mash. Add remaining ingredients. Mix well. Fill whites with yolk mixture, cover and refrigerate. Just before serving place eggs on lettuce lined platter.
Slice garlic into large shallow pan. Add remaining ingredients; stir until blended. Place steak in pan and pour sauce over it. Let stand at least 3 hours or overnight. Grill.
Beat cream, egg yolks and saffron, stirring constantly with a fork. Stir in spices and salt. Add the bread crumbs. Mix well. Stir in the raisins or currants. Bake.
Mix ingredients together and pour over bread slices laid out flat in large pan. Let set overnight in refrigerator. Cook in butter on grill and serve with powdered sugar or syrup.
Combine minced vegetables and brown well in enough cooking oil to barely cover. Pour off excess oil when vegetables are browned. Grind crawfish tails. Soak bread in water and wring out water.
Dissolve yeast in barely warm water and set aside. Cream next 3 ingredients with a fork. Add egg and cream again. Add dissolved yeast to this mixture. Then add flour and mix until all blended. Pat in a small ball in the mixing bowl. Put a little oil on the mixing bowl sides and turn dough to coat. Put a cloth over bowl and let rise to double thickness (about 2 hours).
Cut butter into flour as for pie crust. Add water to make a soft dough. Divide into 2 strips 12/2 on an ungreased cookie sheet.
Cream shortening and sugar until fluffy. Add eggs, beating very well after each egg is added. Stir in mashed bananas. Add dry ingredients. Mix well. Pour into loaf pan that has been greased. Bake 30 to 35 minutes at 350°. I use this to make mini muffins, also.
Boil sweet potatoes until soft. In a large mixing bowl, combine sweet potatoes, sugar cinnamon, nutmeg, a pinch of salt, one-half teaspoons vanilla extract, lemon flavoring, and eggs. Slowly add can of evaporated milk and regular milk and mix well. Pour into pastry-lined pie pan. Cover edge of pie crust with foil. Bake at 375° for 25 minutes. Remove foil and bake for 20-25 minutes until knife comes out clean. Serve with whipped cream.
Dissolve gelatins in 3/4 cup boiling water. Add 1/2 cup cold water; set aside. Mix and bake cake as directed in a 13 x 9 x 2-inch pan. Cool 20 to 25 minutes. Poke deep holes about 1 inch apart in cake (still in pan) with a meat fork. Pour gelatin mixture into holes. Refrigerate cake.
Put apple pie filling in greased pan. Sprinkle cake mix on top (dry), then sprinkle pecans. Cut stick of butter and place evenly over mixture. Bake at 350° for 30 minutes.
Cut dough in 16 equal pieces. Shape in balls. Place on floured surface; cover. Let rest 10 minutes. Stir Parmesan and garlic powder into melted butter, using spoon. Roll balls in butter mixture.
Sift flour and baking powder; set aside. Cream butter and sugar, then add eggs one at a time until mixture is fluffy. Add vanilla, then add flour mixture. Drop batter by teaspoonfuls into bowl of Rice Krispies. Place ball on ungreased cookie sheet and press lightly. Bake at 350° approximately 15 minutes.
Put above ingredients, one at a time, into a blender on low speed. Mix. Then pour into a 9-inch pie plate. Bake at 350° for 40 to 45 minutes.
Preheat oven to 375°. Place apples in a small pan; sprinkle with vanilla. Combine brown sugar, flour, oats, cinnamon, nutmeg and butter. Sprinkle over apples. Bake for 30 minutes.
Take pie crust and roll it out. Cut in stripes and line casserole around edge. Mix peaches with 3/4 cup of sugar, tapioca and apple pie spice. Put in lined casserole. Put few specks margarine on top. Put leftover crust on top. Bake at 350° until well cooked, 1 hour.
Saute onions and pepper in butter. Mix other ingredients. Pour in 9 x 13-inch baking dish. Bake 1 hour at 350°. Stir once after 30 minutes.
Cook egg noodles according to package directions; drain. Rinse with cold water; drain. Set aside. Combine sour cream and next 3 ingredients, mixing well. Combine noodles, sour cream mixture, seafood mix and next 6 ingredients, mixing well. Chill 8 hours. Arrange on lettuce-lined plates. Garnish, if desired. Garnish: tomato wedges, parsley sprigs.
Heat oven to 400°. Grease a 10-inch pie plate. Cook and stir beef and onion over medium heat until beef is brown; drain. Stir in seasoning mix. Spread in plate. Beat milk, Bisquick and eggs until smooth. Pour into plate. Bake 25 minutes. Top with tomatoes and sprinkle with cheese. Bake 8 to 10 minutes. Cool 5 minutes. Serve with sour cream, chopped tomatoes, guacamole and shredded lettuce.
De-shell shrimp and butterfly. Dry thoroughly. Heat ingredients in frying pan and when very hot, add shrimp. Stir constantly, cooking for 2 to 2 1/2 minutes. Serve with French roll and wine.
Place uncooked rice and half of the flavor packet (about 1 1/2 tablespoons) in a 3-quart rectangular baking dish. Stir in water, soup, water chestnuts, frozen peas and carrot. Arrange chicken over rice. Sprinkle chicken with paprika and pepper.