HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash squash and zucchini. Cut off ends and discard. Cut into slices (the short way, like discs) about 1/2-inch - 3/4-inch thick. Score the slices front and back. Marinate the slices in Italian dressing for at least 3 hours, periodically shaking it up. Grill on low temperature setting until tender - turning once (it should take about 30 minutes to grill).
Combine mayonnaise and sour cream. Crumble and stir in cheese. Cut celery into sticks. Chop onion and mince garlic. Cook onion in oil over medium heat until soft, about 2 minutes. Add garlic; cook 1 minute. Squeeze in juice of lemon. Stir in tomato sauce, Tabasco and salt. Cook for 5 minutes.
Arrange apples in buttered 9-inch pie pan. Combine brown sugar, flour, oatmeal and cinnamon. Cut butter into mixture until crumbly. Press mixture over apples. Bake at 350° for 45 to 50 minutes. Serve with ice cream or whipped cream.
Mix together and put in buttered baking dishes, cake type pans. Bake 1 hour at 350° (325° in glass pan). Cover with cheese slices or shredded cheese. Makes 2 (9 x 13-inch) dishes.
Mix all ingredients, except pecans, well. Chill. Shape into ball. Roll in pecans.
Melt the butter in a 9 x 13-inch pan. Mix together 1 cup sugar, flour and milk and pour over the melted butter. Heat to boiling 1 cup sugar and the fruit and pour over the batter. Bake at 375° for 30 to 40 minutes.
Prepare fettucini by directions; drain. While noodles are cooking, cook and stir garlic in oil on low heat in skillet until golden brown. Stir in cheese spread, milk and Parmesan cheese. Stir until melted thoroughly and add fettucini noodles. Stir lightly. Serve immediately.
Brown bacon; drain, crumble and reserve. In electric frypan or large skillet, saute lightly the oil, butter, garlic and ham. Add cooked spaghetti, bacon, cheese, parsley, salt and pepper; stir well. Turn off heat. Pour beaten eggs over and quickly toss to coat spaghetti evenly. Add olives and pimentos, if desired. Serve at once. Makes 5 to 6 servings.
Have pineapple grapefruit drink and ginger ale well chilled. Pour into a punch bowl. Float scoops of strawberry ice cream on top. Add sliced strawberries.
Combine all ingredients in blender. Blend on high for 15 seconds. Tastes like the real thing, but boasts only 85 calories.
Mix powdered sugar, peanut butter and butter or margarine. Add dates, nuts and coconut; mix together. Make patties and chill.
Preheat oven to 400°. Cook sausage until it is no longer pink, crumbling it as you cook. Unroll one pack of dough and roll it to a 10 x 12-inch rectangle. Spread 1/2 pizza sauce over dough, leaving a 1-inch edge. Mix sausage, cheese and olives together and spread 1/2 of mixture over sauce. Starting at the longest side, roll dough up tightly, pinching seam to seal. Place on baking stone. Follow same instructions for second dough. Bake at 400° for 25 to 30 minutes.
May use pumpkin that already has spices in it. Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick).
Salt, pepper and flour chicken as for frying and place in a greased oblong pan or dish. Bake at 350° until brown, then add either the mushroom sauce, celery soup or water. Add enough water to mix well. Place back in oven, reduce heat, cover and bake for 45 minutes, until done and tender.
Combine first 4 ingredients in a large bowl; sprinkle with salt. Cover and let stand at room temperature overnight. Drain; cover vegetables with vinegar in a kettle. Add sugar, mustard and celery seed. Boil 1 hour. Add turmeric and mix well. Put in hot jars and seal.
Make cake as per package instructions for high altitude. Bake in a 13 x 9 x 2-inch pan. Leave in pan and cool. Poke holes in cake with a fork. Combine crushed pineapple and brown sugar. Bring to a boil. Cool slightly and spoon over cooled cake. Let seep in. Then let cool.
Place eggs and small beets in large glass jar. Combine remaining ingredients. Heat (do not boil). Pour into jar over eggs and beets. Cool, cover and refrigerate overnight.
Crush pretzels (not too fine). Mix with butter or margarine and brown sugar. Pack into large 9 x 12-inch pan. Bake at 350° for 10 minutes. Remove from oven and cool. (This is the crust or base.)
Mix well. Spray muffin pans with Pam. Fill about 3/4 full. Bake 10 to 15 minutes at 400°.
Place butter in baking dish. Microwave on High to melt butter (45 seconds). Blend in seasonings. Coat fish fillets in mixture. Place around in dish. Cover with wax paper and microwave on High until fish flakes (with fork). Approximate time is 5 to 6 minutes.
Brown chicken in butter and bacon. Add onion. Drain off some fat. Push aside in pan and add seasonings. Add sherry and simmer 45 minutes. Remove chicken. Add mushrooms and flour (if you like thick gravy) and simmer for 10 minutes. Pour gravy over chicken (and rice, too!). Serves 6 to 8.
Bring water and sugar to boil. Remove from heat; add jello. Mix until dissolved. Add remaining ingredients. Pour over crushed ice and let stand 30 minutes.
Stir milk, 1 tablespoon at a time into cream cheese. Blend mayonnaise, onions, horseradish, pepper sauce and Worcestershire sauce. Stir in shrimp. Sprinkle with paprika. Cover and refrigerate for at least one hour. Makes 2 1/2 cups dip.
Cream butter. Add honey, then add flour, salt and vanilla. Mix well and add chopped nuts. Form into about 1-inch balls and place on greased cookie sheet. Bake for 40 to 45 minutes in a 300° oven. Roll in powdered sugar while still hot, then roll in sugar again after they are cool. Makes about 4 dozen.
Cook chicken in water. Remove from broth and take off bones. Return chicken to broth. Add 2 cups milk, margarine, salt and pepper. Bring to a boil.
Heat fruit. Mix sugar with flour. Beat egg and add milk, sugar and flour. Melt butter. Mix together and pour over top of hot fruit which has been peeled and quartered. Bake at 375° until golden brown.
Slice cucumbers, onions, peppers and whole garlic cloves. Add salt. Cover with cracked ice. Mix thoroughly. Let stand 3 hours. Drain thoroughly. Combine remaining ingredients. Pour over cucumber mixture. Heat to boiling. Seal in hot sterilized jars.
Drain water from soaked beans; cover with water equal to 3 times volume of beans. Add oil and bring to boil. Turn down heat and simmer 1 hour. Add rice (and water if necessary). Rice needs 3 cups water to absorb. Bring to boil, then simmer 1 hour. Add all remaining ingredients. Cook 10 to 15 minutes on low.
Cook and drain broccoli; set aside. In separate bowl, beat eggs and mushroom soup (optional can of mushrooms). Add onion; mix well. Add mayonnaise. Put into bottom of casserole dish and layer of broccoli, grated cheese and mushroom soup mixture. Continue to layer until gone. Scatter croutons on top. Melt stick of margarine and spoon over top of croutons. Bake at 350° until browned.
Into a heavy iron skillet, measure white sugar and butter. Cook over high heat until lightly browned. Stir to prevent burning. Add milk to mixture slowly and cook slowly until slightly thickened. Beat until smooth. While still not thick enough to hold shape, smooth 1 tablespoon of icing on each layer. This will soak in and make cake hold moisture. When remainder of icing has been beaten enough to hold shape, smooth between layers, top and sides.
Mix all ingredients well (except for pecans). Chill well, then roll into small balls. Place on cookie sheets and flatten. Add pecan half if desired. Bake 10 to 15 minutes at 400°. Can be served hot or cold. Can be served at parties, tastes similar to cheese straws.
Combine all ingredients, except eggs and cheese. Chill for 3 to 4 hours. Fold in eggs. Serve on lettuce leaves and garnish with grated cheese.
Mix in the order given. Drop by teaspoon on cookie sheet. Bake at 350° for 10 minutes. Do not overbake.
Cream butter and sugar. Add eggs 1 at a time. Add milk; beat well. Add baking powder and flour. Blend well. Bake at 350° for 1 hour and 10 minutes. Check for doneness with broom straw or toothpick. Use well greased and floured ring pan. Cool 1/2 hour before removing from pan.
Mix potted meat, pickle relish, mayonnaise and enough cracker crumbs to make a thick meat paste. Cut the tips off peppers; remove seeds and membrane. Fill peppers with mixture. Serve as hors d'oeuvres.
Cook carrots 5 to 7 minutes, until crisp-tender. Cook celery 5 minutes only. Mix with other vegetables. Pour soup and rest of ingredients over the vegetables. Let stand 24 hours in refrigerator.
To make crust mix first 3 ingredients together, and press into a 9x13-inch pan. To make filling mix pudding according to directions on box, with milk. Then add Cool Whip. Crush 4-5 large Butterfingers, add to pudding mixture. Pour over crust and refrigerate.
Mix hamburger, rice, 1/2 cup water, then onion, salt, celery salt, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into balls. Cook meatballs in skillet until brown on all sides; drain. Mix remaining ingredients; pour over meatballs. Heat to boiling; reduce heat. Cover and simmer 45 minutes. Add water during cooking, if necessary.
Add bread to egg mixture. Brown sausage and add to egg mixture. Add cheese and mix. Chill overnight and bake at 350° in a 9 x 13-inch pan for 45 minutes.
Spread mayonnaise on both sides of chicken. Put bread in food processor and make into crumbs; not too small. Put on a plate. Roll chicken into crumbs, put on cookie sheet sprayed with Pam. Grate Parmesan cheese over chicken. Bake at 350° for 3/4 hour. Thinner chicken takes less time.
Heat fructose, cornstarch and 1/3 cup water in saucepan until thick. To this mixture, add vanilla, margarine and cocoa; stir well and add enough hot water, 1 tablespoon at a time, until you reach a spreadable consistency. Pour on top of cake and let drizzle down sides.
Cream butter and shortening. Add sugar. Add eggs. Sift dry ingredients together and add vanilla to milk. Add dry ingredients alternately with milk to creamed mixture. Bake in tube pan at 325° for about 1 hour and 20 minutes.
Put all dry ingredients into a large bowl. Add stick of butter. Into a smaller bowl, put eggs, anise flavor and anise seeds. Beat well. Make a well in the middle of the dry ingredients. Add the egg mixture; mix all together. Add a small amount of flour, if necessary, to keep dough from being too sticky. Flour board. Turn dough out and pat with hand to about 1/2-inch thickness. Cut into three 3-inch strips and put onto baking sheet. Bake until golden brown in 350° oven. Remove from oven and cut into diagonal strips about 1-inch wide. Return to sheet, placing them first on one side for approximately 5 minutes, then turning to the other for 5 minutes, toasting them until golden. Watch carefully. Will keep several weeks if covered tightly.
Mix the first 4 ingredients in 1-cup container. Mix together until well blended. Add the flour and shortening gradually until blended. Makes 6 pie crusts. Freeze in ball in bag until ready to use. Roll out.
Put oil and flour in pot to make roux; brown roux, then add chopped onions and cook until clear. Add peas with water to pot. In each can, fill 3/4 way with water and 1 teaspoon sugar and stir well, then add to pot. When gravy starts to get thick, add potatoes and lower the fire. You might have to add a little more water to finish potatoes. Serve over hot rice.
Mix all and make into meatballs on cookie sheet. Bake at 375° for 30 minutes.
Peel, core and slice apples. Put in ungreased 2 1/2 or 3-quart casserole dish. Combine sugar, flour and cinnamon. Mix in butter. Shape into a crust and place on top of apples. Bake at 350° for 1 hour. Excellent as a side dish or a dessert.
Dissolve Jello in hot fruit juices (1/2 cherry and 1/2 pineapple) totaling 1 cup. Add Coke and drained fruit. (Mix cream cheese in food processor with cooled Jello mixture, cool down with Coke.) Put in small ring mold in refrigerator until set. (Note: This is for small ring mold. If using large mold, which serves 18-20 people, double the recipe except for the bing cherries.)
Just before starting to mix cake, pour 2/3 cup boiling water into unsweetened chocolate and melt. Mix well and cool.
In a large bowl combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg and butter. Mix just until dry ingredients are moistened. The batter will be lumpy. Do not overbeat. Spoon batter in twelve 2 1/2-inch greased muffin cups. Bake at 400° for 25 minutes or until top springs back when lightly touched. Serve warm.
Prepare cake mix as package directs. Add sugar and bananas. Mix well. Add nuts, if desired. Pour into well-greased and floured Bundt pan. Cook at 350° until done, about 45 minutes.
Mix all ingredients together and pour into an unbaked crust. Bake at 425° for 10 minutes. Reduce heat to 350° and bake for another 30 minutes. Yummy!!
Sift flour; add pinch of salt and knead with egg and water. Roll out fine; set aside to dry. Cut the dried dough. Toss lightly on floured board after cutting. Cook lazanki in boiling salted water; drain and pour over with hot water. Drain. Then when Czarnina is done, place the cooked lazanki in.
Mix all together. Bake in greased baking dish at 350° for 30 minutes.
Saute garlic, parsley and black pepper in olive oil over medium heat for a few minutes. Stir often and do not let garlic get brown. Next, add 2 cans of clams (and the juice from the cans) plus the bottle of additional clam juice. Stir together and bring mixture to a boil, then reduce heat and simmer, uncovered, for 5 minutes. Stir occasionally.
Cook spaghetti; drain. Layer spaghetti, cheese, salt and pepper in 9 x 12-inch oblong dish. Heat milk and butter on low until butter melts. Do not boil. Pour over dish and put crust on. Fold under edges to make oblong crust. Fold in center. Bake at 350° for about 30 minutes or until crust browns.
Mix all ingredients except for brisket. Rub mixture on both sides of brisket; refrigerate over night covered with foil. Bake at 350 degrees for three and half to four hours with foil covering.
Cream together brown sugar, shortening and egg until light and fluffy. Combine flour, soda and salt; add to creamed mixture alternately with sour cream; mix well after each addition.	Stir in rhubarb. Spoon into well-greased 13 x 9 x 2 inch baking pan. Sprinkle batter with topping. Bake at 350° for 45 to 50 minutes or until cake tests done. Serve warm or cool. Serves 12-15.
Place ice cream in a small bowl. Drizzle caramel or chocolate syrup over ice cream and add whipped cream and nuts. Top off with the cherry.
Cream the cream cheese and garlic together until blended; mix in the chopped nuts. Shape into two logs, each about 1 1/2-inches in diameter. Roll in curry or chili powder which you've sprinkled on wax paper. Wrap each roll in waxed paper or clear plastic film and chill. Slice into rounds 1/8-inch thick and serve with thin crisp crackers. Try one roll of each. Makes about 150 appetizers.
Wash chicken well. Sprinkle with salt and pepper. Rub a little liquid smoke on each piece. Place on greased broiler pan, skin side down. Broil at 350° for about 15 minutes. Turn, skin side up, and broil for another 15 minutes. Remove from oven and brush with barbecue sauce.
Heat oven to 350°. Grease baking pan, 13 x 9 x 2-inches. Cream 1/2 cup butter and the granular sugar. Mix in eggs and vanilla and beat well. Stir in flour, baking soda and salt alternately with sour cream. Fold in apples and pears.
Mix first 6 ingredients and form meatballs. Brown in shortening. Pour off fat.
In saucepan, blend soups. Gradually stir in milk. Heat to serving temperature, stirring occasionally. Garnish with parsley.
In small microwave-safe bowl, place chocolate chips. Microwave at High for 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred. Set aside to cool. In large mixer bowl, beat cream cheese, sugar and butter until creamy; on low speed of electric mixer, blend in melted chocolate. Fold in whipped topping until blended; spoon into crust. Refrigerate until firm. Cover; refrigerate leftover cheesecake. Garnish as desired. Makes about 8 servings.
Mix all ingredients in bowl and beat at low speed for 3 minutes. Beat 2 minutes at high speed. Pour into a floured and greased pan. Bake at temperature on box. Let cool 25 minutes before removing.
Soften the yeast in 1/2 cup warm water to which 1 tablespoon of sugar has been added. Combine rest of sugar, milk, shortening and salt in large mixer bowl. Using slow speed, add eggs. Turn mixer a bit slower (no. 1) and add 2 cups flour and yeast. Turn beaters to medium speed (no. 5) and beat for about 4 minutes. With a spoon, add as much of flour as can be stirred in without kneading. Place in greased bowl, cover and let rise until double in bulk. (Put in warm place for this.) Turn out on lightly floured board and cut with biscuit cutter. Fold over as for Parker House rolls. Bake at 425° until lightly browned, 15 minutes.
Melt butter. Add water, cornmeal and salt. Cook slowly on low for 20 to 30 minutes, stirring often with wooden spoon. Stir in cheese and cook a few minutes more. Serve with tomato or mushroom sauce or additional cheese and butter. Goes well with sharp flavored on marinated vegetables. Excellent leftovers; I like it cold, straight out of the refrigerator.
Cook onions and potatoes until almost done. Drain excess liquid, leaving enough to cover vegetables. Add mackerel, tomatoes and seasonings. Bring to a boil. Reduce heat. Stir. Crack open eggs and drop in a circle in stew. Do not stir! Simmer 20 minutes. Serve hot. Serves 5.
Soften cream cheese and spread thin on round glass platter. Spread Hoffman House shrimp sauce over cream cheese. Dice and sprinkle over sauce, green pepper, onions, parsley, olives (optional) and mushrooms (optional). Add broken shrimp, sprinkle shredded Mozzarella cheese or shredded Cheddar cheese on top. Refrigerate for 5 minutes before serving. Serve appetizer on Nabisco Wheat Thins.
Use a gallon jug. Combine all ingredients in jug. Stir. Finish filling jug with water and freeze overnight. It will make a slush punch.
Cook kielbasi and slice thin. Place in 9 x 13-inch pan. Add pineapple and chili sauce. Mix and level in pan. Bake at 350° for 45 minutes. Serve with assorted crackers.
Cream the shortening and sugars. Add the pineapple, egg and vanilla. Combine all the dry ingredients and mix into the creamed mixture. Fold in nuts. Drop by the teaspoon on a greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Beat eggs until foamy. Add oil, sugar and vanilla. Mix well. Stir in grated zucchini. Sift remaining dry ingredients and add to egg mixture, stirring well. Fold in nuts and pour into two greased and floured loaf pans. Bake at 325° for 1 hour
In a large bowl, mix together shredded cabbage with salt. Place a plate inside the bowl on top of the cabbage and weigh the plate down to press cabbage down. Let stand 1/2 hour. Drain off juice from cabbage.
Brown the hamburger. Add chopped onion, if desired. Pour off grease. Mix with the potatoes and alphabet soup. Add dash of salt. Put in casserole. Top with the undiluted mushroom soup. Bake at 350° for 1 hour or longer.
Combine all ingredients in a large saucepan and simmer for 1 to 3 hours. Strain and serve steaming hot with a cinnamon stick each. Yield: 14 servings.
In mixing bowl, combine cake mix, 1 cup undrained pineapple, eggs, oil and sugar. Beat with electric mixer at medium speed 2 to 4 minutes. Pour in greased and floured 10-inch tube pan. Bake at 350° for 50 minutes or until center springs back. Cool in pan 15 minutes. Remove from pan; cool. Drain remaining pineapple. Mix sugar, lemon juice and pineapple syrup. Drizzle over cake to glaze. Top with drained pineapple and cherries.
Put together in order given, beat until smooth. Let set until light and foamy. Work in enough flour so it can be handled and kneaded. Let rise, work down, pinch off what you need. (Keep the rest in refrigerator until needed.) Shape into any shape of roll you want. Put in a greased pan, let rise until double in size (about 1 hour). Bake at 400°. Can be frozen.
Boil all ingredients 3 minutes, stirring constantly. Pour over cake while still hot.
Combine flour, margarine and 1/2 cup chopped nuts. Mix thoroughly in 9 x 13 pan and smooth out until bottom of pan is covered. Bake 15 minutes at 350°.	Chill while making next layer. Mix together cream cheese, powdered sugar and 1 cup Cool Whip. Spread on top of first layer after it is cool. Whip pudding, milk and vanilla and spread on top of second layer. Top with rest of Cool Whip.	Sprinkle with rest of nuts on top. Chill, then cut into squares.
Mix shortening, sugars, egg and vanilla together. Stir flour, soda, salt and chips together and add to sugar mixture. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes.
In large skillet saute onions in butter. After onions are thoroughly cooked, add mushrooms, cream of mushroom soup, broccoli and cheese. Stir and simmer until cheese melts and broccoli is no longer frozen. Serve warm with chips.
Break cauliflower into pieces. Cook until tender. Drain and place in dish. Melt margarine and stir in flour; remove from heat and blend in milk. Bring to a boil, thickening the mixture. Pour over cauliflower. Combine salt, stuffing, pepper, water and margarine. Spoon over top. Bake at 350° for 30 minutes. Can also use broccoli.
In a frying pan, slowly cook 4 patties of the vegetarian burgers in 2 tablespoons of vegetable oil until burgers are soft. Using a knife and fork, cut the burgers into small pieces.
Cream sugar and cooking oil. Add eggs, one at a time. Sift flour, soda and salt and add to mixture. Add mashed bananas and then nuts and vanilla. Fill muffin tins half full. Bake at 350° for 20 minutes.
Cool, add to vegetables and marinate overnight in refrigerator. Use glass or china bowl. Will keep up to two weeks in refrigerator.
Put rice and chicken into a baking dish. Add mushroom soup, celery soup, chicken soup and 1 large envelope of onion soup. Add just enough broth to make creamy. Top with 1 large envelope of onion soup. Bake at 350° for 40 minutes.
In a small bowl, combine all ingredients. Beat until smooth and creamy. Refrigerate 1 to 2 hours or until chilled. Makes 1 2/3 cups.
Heat oven to 375°. Grease baking sheet. Combine all ingredients, except walnuts. Bake for 10 minutes. Cool slightly before removing, then cool on wire rack. Stick 1 walnut into each corner of the slowpokes. Add frosting (chocolate or your choice) to the top of the slowpoke.
Heat soup to boiling, add jello and stir until dissolved. Add cream cheese and stir until melted. Add mayonnaise and water, beat until blended. Add remaining ingredients and pour into mold. Chill until firm.
Preheat oven to 350 degrees. Coat an 11 x 7 inch baking dish with cooking spray, and pour water into dish. Arrange apples in prepared dish, and lightly coat apples with cooking spray.
Mix all ingredients until well blended. Pour into three 8-inch greased and floured cake pans and bake at 350° for 35 to 40 minutes.
Cook bacon; brown hamburger and onions. Add remaining ingredients and mix well. Bake in 325° oven until thickened (approximately) 1 hour. If you double the recipe, pour off the juice of 1 can of butter beans.
Combine all ingredients in order given; then blend well. Pour batter into 2 well-greased 8-inch square pans and bake at 400° for 30 minutes.
Mix thoroughly; shape. Refrigerate 4 hours. Let sit at room temperature 1/2 hour before serving. Good on crackers and raw vegetables.
Set oven for broil. Trim fat from lamb. Place lamb on rack in broiler pan. Mix thyme, mustard and salt; brush 1/2 of mixture evenly over lamb. Broil with tops about 3 or 4 inches from heat for about 4 minutes or until brown; turn. Brush remaining mixture over lamb. Broil 5 to 7 minutes longer for medium doneness. Serves 6.
Brown ground beef, onion and pepper. Drain. Add soups, Rotel and enchilada mix. Mix well. Stir in crushed tortilla chips. Pour into large baking pan. Put cheese on top. Bake at 350° until cheese is melted.