HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook or steam zucchini in boiling salted water, until just tender. Drain. In microwave casserole dish (1-quart size), melt 4 tablespoons of butter or margarine. Add carrot and onion and cook until tender. Stir in 2 1/4 cups stuffing cubes, soup and carrot/onion. Mix into zucchini dish, stirring gently. Melt remaining 2 tablespoons butter or margarine. Add remaining 1 1/4 cups stuffing cubes to butter and toss gently. Sprinkle cubes on casserole. Bake in a 350° oven for 30 to 40 minutes, uncovered. Makes 6 to 10 servings.
In a bowl, mix cracker crumbs, garlic powder and Season-All. In separate bowl, beat egg and water with a fork.
Cook onion and sausage balls in skillet until onion is tender and sausage is lightly browned. Drain off excess fat. Add next 4 ingredients. Heat to boiling, cover, reduce heat and simmer 20 minutes. Add peas and pimientos, cover and simmer 5 to 10 minutes longer. Serves 4 to 6.
Put mayonnaise in bowl. Whip cream shortly before serving and add to mayonnaise.
Mix Jell-O and cream cheese with boiling water until dissolved. Smooth with an electric mixer. Add in remaining ingredients and stir with a spoon.
Add Ragu sauce to cooked beef. In greased 13 x 9-inch pan, layer 3 noodles, beef sauce, cottage cheese and Mozzarella cheese. Make 4 layers. Cover. Bake at 350° for 45 minutes to 1 hour.
Cut tomatoes into chunks; add olive oil, garlic, hot pepper flakes, capers and salt to taste. Stir to blend. Cook pasta in salted water until al dente. Tear basil leaves into small pieces. Drain pasta and toss with goat cheese in a large bowl. Transfer into saucepan and saute 2 minutes on medium-high until garlic is released. Add basil and tomatoes. Toss and serve.
Brown meat; drain. Mix all other ingredients; pour in unbaked pie shell. Bake at 350° for 30 to 40 minutes. Can use ham, shrimp or bacon in place of hamburger meat.
Dissolve jello in boiling water. Cool slightly. Stir in cranberry sauce, drained pineapple, celery and nuts. Pour into mold or bowl, which has been rinsed out with cold water first. Chill in refrigerator until firm, overnight. Remove from mold or brown and put on a chilled plate. Put a dab of mayonnaise on top.
Tear cakes into pieces and place in oblong dish. Mix cream cheese and condensed milk together until smooth. Dribble almost all of this over cake. Mix strawberries with remaining mixture and dribble over cake. If wanted, sprinkle pecans over this. Refrigerate for about 4 hours. Top with Cool Whip and pecans. Refrigerate until serving.
Have cheese and butter at room temperature. Mix together and blend well. Add other ingredients and blend well. Run through cookie press. Bake on ungreased cookie sheet at 375° for about 12 minutes.
Brown first 3 ingredients together in skillet; drain. Add next 6 ingredients to beef mixture. Simmer 45 minutes. Top with cheese.
Boil sugar and milk 3 minutes. Add peanut butter and marshmallow. Mix thoroughly. Put into 8 x 8-inch pan until set.
Prepare pie shell. Preheat oven to 400°. Beat eggs lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie shell.* Bake for 15 minutes at 400°. Reduce temperature to 350° and bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool on wire rack.
Put the oil in a large skillet. Turn the heat to medium. Add chicken. Stir. Cover the skillet. Cook about 5 minutes. Add the zucchini, green peppers, onion and celery to the skillet. Stir gently until the vegetables are coated with oil. Cook until the chicken and vegetables are hot. Put the lid on the skillet. Turn the heat to low. Cook about 5 minutes. Cook until the zucchini is tender and firm. If the mixture gets dry, add a little water. If there is liquid in the skillet, cook with the lid off. Add black and red pepper. Stir gently. Cut cheese and place on top, if desired.
Cream butter or oleo and sugar until fluffy. Add remaining ingredients and mix well. Drop on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned. Let set 5 minutes, then dust with powdered sugar, about 2/3 cup.
Mix cake mix, eggs, salt, orange extract and applesauce. Next, mix fruit with flour. Add dry ingredients with batter. Bake at 275° for 2 hours and 45 minutes or until done. Cover and store 1 month before eating.
Mix ham, milk, corn and soup in 3 qt. saucepan. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 10 minutes, stirring occasionally. Sprinkle with onions.
Bring sugar, milk and margarine to a boil. Boil 5 minutes. Remove from heat and add white chocolate morsels and marshmallow cream. Mix well. Remove 1 to 1 1/2 cups of mixture and set aside. To remainder of mix, add flavorings and food coloring. Mix well and pour into 9 x 13 buttered pan. Drop white chocolate by spoonfuls on top of the orange. Swirl through with a knife. Chill and cut with knife.
Combine first four ingredients. Add water until desired consistency. Season with garlic and black pepper to taste. Simmer until heated through and well blended. Doubles well.
Combine above ingredients. Bake in small tube pan for 1 hour at 350 degrees.
Stew chicken; bone and cut into small pieces. Cook macaroni, cheese, pimentos, peas and mushrooms. Melt butter in saucepan and add flour and 2 cups of chicken broth. Cook until thick and add to chicken mixture. Mix thoroughly and place in buttered baking dish. Cover with bread crumbs. Bake 1 hour at 350°. The last 10 minutes, add grated cheese and cook until melted and bubbly.
Cook broccoli in salted water until tender; drain. Cook chicken breasts and cut into bite sizes. Arrange broccoli in greased baking dish, 9 x 11-inch. Place cooked chicken on top. Sprinkle cheese on top. Combine bread crumbs and melted butter; sprinkle over top. Bake at 350° for 30 minutes.
Melt chocolate and butter in saucepan over very low heat, stirring constantly. Cool slightly. Beat eggs, sugar and vanilla in a large mixing bowl on high speed for 10 minutes. Add flour, beating just to blend. Stir in walnuts. Spread in a greased 13 x 9-inch pan. Bake at 375° for 35 minutes. (Do not overbake.) Cool in pan; then cut into squares.
Heat oven to 350°. Mix mushroom soup and milk; reserve 1/2 cup of mixture. Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix. Pour into an ungreased 11 1/2 x 7 1/2 x 1 1/2-inch baking dish. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts; sprinkle with remaining onion soup mix. Cover with foil; bake 1 hour. Uncover; bake 15 minutes longer. (Can use whole chicken, cut up.)
Place cubed venison in a large pot with plenty of water and let it boil while preparing vegetables. Add vegetables, salt and pepper. Cook until meat is tender, about 1 1/2 hours. Add 2 tablespoons of browned flour and 1/2 cup of water; stir until thickened.
Mix all ingredients; pour into pie shells. Bake at 350° for 35 minutes.
Dice up the potatoes and the onions. Cook in a quart of water until done. Then add 1/2 gallon of milk, then the parsley flakes and Cheez Whiz. Salt and pepper to taste. You may add leftover mashed potatoes if you have them. Stir well for about 15 minutes.
Melt butter; saute garlic and green peppers. Slowly add flour. Add milk, one cup at a time. Slice Velveeta and add, stirring until it melts. Add chicken broth, broccoli and carrots. Simmer. Do not boil. Salt and pepper to taste.
Mix together margarine, mustard, Worcestershire sauce, onions and poppy seed. Put ham and cheese in rolls as desired. Pour mixture over rolls. Cover with foil. Refrigerate 3 hours or overnight. Heat for 20 minutes at 350°. Best served warm.
Mix all together. Make into small biscuits and bake 15 minutes at 350°.
Place bacon in 9-inch pie plate. Cover loosely with microwavesafe paper towel.	Cook on High 3 minutes. Drain off fat, reserving 1 tablespoon in small custard cup; set aside. Stir pepper and mushrooms into bacon; cover and cook on High 2 minutes.
Combine chocolate chips, margarine or butter and corn syrup in medium size saucepan (stir over low heat until melted and smooth). Remove from heat. Stir in vanilla and sugar. Add Rice Krispies, mixing lightly until well coated. Spread in 9 x 13-inch pan. Chill until firm. Cut into squares. Store in refrigerator.
Line bottom of dish with crumbled crackers. Saute onions in butter until transparent. Pour over crackers. Mix egg, milk and cheese; pour over onions. Bake at 350° for 45 minutes.
Put sugar, eggs, lemon juice, butter or oleo and lemon rind in a heavy pan and stir together. Bring to a boil. Turn down heat. Slowly boil for 4 minutes, stirring constantly. Pour into jars and store in refrigerator. Use on toast, etc.
Cook onion in bacon drippings until tender. Add all of the other ingredients; put into casserole dish. Bake at 350° for 45 minutes.
Pour evaporated milk into large metal bowl and place in freezer until ice crystals form along edge of bowl, minimum of 30 minutes. Chill electric mixer beaters at the same time. Remove bowl and beaters from freezer.
In large skillet, over medium-high heat, cook and stir steak, mushrooms and onion in margarine until steak is browned and vegetables are tender. Reduce heat to medium. Add flour; cook and stir 1 minute. Add water and bouillon; cook and stir until thickened and bubbly. Stir in sour cream; heat through (do not boil). Serve over noodles.
Combine all ingredients except crackers and mix well. Pour over crackers and make sure all are coated. Place in sheet pan and cook in warm oven 20 to 30 minutes. Store in airtight container and enjoy.
Mix first 3 ingredients and then press firmly into 12 x 8-inch pan. Blend cream cheese, eggs, white sugar and pecans together well and pour over graham cracker mixture. Bake for 20 minutes at 350°.
Roll bread out to 10 x 15-inch. Mix butter, seasoned salt, parsley flakes and oregano. Spread some on bread. Cover surface with 3 1/2 ounce package sliced pepperoni. Add cheese. Roll up like jelly roll and spread some butter on top. Bake on cookie sheet at 350° for 30 minutes. Brush on remaining butter mixture after it comes out of the oven.
Place cucumbers, garlic, pepper, onion and	dill in large mouth quart jar. Bring to a rolling boil water, vinegar and salt. Pour over cucumbers and seal. Ready for use after 6 weeks.
Combine Jell-O and sugar. Add water; stir until dissolved. Add remaining ingredients. Blend well. Chill and serve.
Combine all ingredients, except Fritos and dressing. Add Fritos and dressing when ready to serve.
Slice onions into rings and saute with butter until clear and soft. In 9-inch casserole, layer 1/3 of soup, then onions, then cheese, making 3 layers. Spread cracker crumbs on top. Bake at 350° for 25 to 30 minutes, until browned.
Beat eggs in oil until foamy. Mix in sugar and then remaining ingredients. Add flour last, 1 cup at a time. Pour into greased loaf pans. Bake at 350° for 1 hour. Makes 2 loaf pans.
Mix together egg yolk, sugar, flour, baking powder, hot water and vanilla. Beat egg whites until stiff and fold into batter. Put in a greased cookie sheet. Bake at 350° for 25 to 30 minutes.
Boil jalapeno peppers in water in a small saucepan until peppers soften. Drain. Pour whole tomatoes, jalapeno peppers, garlic salt and onion in blender until well blended. Use for a dip with chips or top on your favorite food. Enjoy! Be careful, it may be hot. If so, add more tomato.
Pour butter in large 9 x 12-inch baking dish. Layer other ingredients. Place Saran Wrap, then aluminum foil over baking dish. Bake at 350° for approximately 1 hour and 10 minutes.
Cut green beans in bite size pieces; boil until tender. Drain green beans and set aside. Crush crackers in a paper bag with rolling pin or other utensil. Melt butter or margarine in pan (can use same pan as the green beans). Put crackers in melted butter or margarine and toss to warm on low heat. Then add in the green beans and serve.
Make the cake according to directions in a big bowl. Mix in the remaining ingredients and divide into 2 glass dishes (long), 9 x 13-inches. First the cake mix, then cheese mix. Makes two dishes. Bake in 350° oven for 1 hour or until golden brown on the bottom.
Mix all vegetables together. Season with salt, pepper and 1 teaspoon Crisco. Add a small amount of ketchup and boil until thick.
Coat beef cubes in flour and brown in hot oil. Place in an 8 to 10-quart casserole. Brown onions and garlic. Add to casserole. Add sugar, 2 tablespoons vinegar, parsley, bay leaves, thyme, salt and pepper. Stir. Boil the beef broth in the skillet used to brown the meat and onions. Pour the broth over the meat mixture. Add the beer. Cover and bake at 325° for 2 hours. Place on stove top and add remaining vinegar. Cook until the sauce bubbles.
Cook noodles and keep them warm. Add Parmesan cheese, Ranch dressing and sour cream to noodles and mix. Garnish with Parmesan cheese and serve.
Combine first 3 ingredients, then add the rest except for pecans. Pat chopped nuts onto the outside of the balls. Makes 2 balls.
Take about 1 pound firm fresh or salt water fish fillet; cut in small bite-size pieces. Place in a pot with 1 pound of fresh peeled tomatoes, cut in chunks. If fresh tomatoes are not available, canned tomatoes may be used. Add 2 small onions (halved and sliced) and 2 to 4 small white potatoes (peeled and cut in small pieces). Flavor with thyme, parsley, salt and pepper to taste. Simmer slowly for 4 to 6 hours. Carefully add sherry or rum pepper to taste.
Mix all together in Ziploc bag or container. Add 4 chicken breast halves. Turn occasionally. Marinate for at least 2 hours to overnight, whichever you prefer. Best done on gas grill. Great done under broiler 10 minutes each side.
Mix mayo, water and soup together. Stir in onion, chicken, almonds, pepper, rice, salt, celery and lemon juice. Carefully add sliced eggs. Place all in greased casserole dish. Top with potato chips and cheese. Bake at 350° for 30 minutes. Serves 10.
Mix dry ingredients; add eggs. Slowly add oil, beating constantly. Add vanilla. Fold in apples and nuts. Bake in a tube pan at 350° for 1 hour.
Bring the can of pineapple to a boil and add box of Jell-O; mix well. Let cook and add 1 cup buttermilk and mandarin oranges with juice; mix well. Fold in Cool Whip; put in covered dish and let set overnight in refrigerator. You may add nuts and/or miniature marshmallows.
Cook potatoes in small amount of salted water; drain and refrigerate until cool. Chop potatoes coarsely. Mix well with remaining ingredients. Bake in 1 1/2-quart dish at 350° for 30 minutes.
Scald milk. Remove from heat and let cool. Stir in eggs, cheese and seasoning. Divide mixture between two bowls. Add bacon to one mixture, crabmeat to the other. Preheat oven to 400°. Arrange tartlet shells on greased baking sheet. Fill 14 shells with bacon mixture and 14 with crabmeat mixture. Bake for 15 minutes. Serve warm. Makes 28 appetizers.
Bring water and sugar to a boil; cool. Mix all ingredients together. Add to sugar syrup. Refrigerate.
Combine sweet potatoes, butter and brown sugar. Beat egg yolks; add salt, cinnamon and mace. Mix thoroughly. Add walnuts and milk. Beat egg whites until stiff; fold in and pour into pie shell. Bake at 425° for 15 minutes. Reduce heat to 375° and bake 25 minutes longer or until firm. Cool. Top with whipped cream if desired.
Cook all ingredients but the soda to soft ball stage, then add soda and mix well. It will be foamy. Pour over popcorn.
Soften margarine in microwave; add sugar. Add eggs. Put extract in milk. Add flour and milk to margarine and sugar, alternating. Bake in a 9 x 12-inch pan for 25 to 30 minutes at 350°. Top with strawberries or peaches.
Yields 6 or 7 loaves. Bake at 350° for 25 to 30 minutes. Combine first 4 ingredients in large bowl; dissolve and carefully add beaten eggs. Check temperature of mixture; if warm (around 100°), then add yeast, 1/4 cup warm water and sugar which have been combined. Beat in half the flour (whole wheat or white). Work in remainder of flour. Turn out on board floured with white flour. Knead at least 10 minutes (board side will be "blistered" when kneaded enough). Let rise to almost double; bake.
Mix batter like pancake dough. Melt 1/2 stick butter in baking pan. Pour mixed batter into pan. Spoon fruit of you choice on top of batter. As it bakes, crust rises to the top. Bake at 425°. It is done when it's a golden brown.
Preheat oven to 350°. Dip chicken into melted margarine, then roll in crumb mixture. Place in shallow pan and drizzle with remaining margarine. Bake for 25 minutes. Serves 4.
In a 3-quart pot with cover, cook beef in 1 cup water for 1/2 hour, then add chicken breast with spinach and other ingredients. Add water as needed. Cook for 45 minutes. Usually served over rice. Serves 4.
In a heavy saucepan, over low heat, melt chips with sweetened condensed milk and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into aluminum foil-lined 8 or 9-inch pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and then cut into squares. Store loosely covered at room temperature. Yields 2 pounds.
Combine dates and milk. Cook until thick in microwave. Cook 3 minutes; stir. Cook 3 minutes more; stir. Add pecans. Spread on crackers. Bake at 350° for 8 minutes. Cool and frost.
Prepare rice according to package directions; set aside. Drain pineapple, reserving 1/4 c. juice Blend pineapple juice with 1/3 c. soy sauce, 1 Tbsp. cornstarch, pepper, garlic powder, and 1/2 c. water; set aside.
Prepare potatoes (slice thinly). Layer 1/2 potatoes in casserole. Place all onion and 1/2 sauce. Top with remaining potatoes and sauce. Dot with butter, cover and cook at 350° for 30 minutes. Bake, uncovered, for an additional 35 minutes.
Cook cranberries and 1 1/2 cups of water until popped open. Add sugar and simmer for 8 minutes. Dissolve jello in boiling water; add 2 cups cold water. Chill until thickened. Add cranberries, pineapple and walnuts. Pour into greased mold.
Beat creamed cheese and sugar until smooth. Add remaining ingredients; blend well. Freeze in 9 x 13-inch pan or smaller molds. Remove from freezer 1 to 2 hours before serving.
Mix all ingredients. Store in glass jar. Use 1 to 3 tsp. to cup of hot water, according to taste.
Combine all ingredients except pecans in a bowl and refrigerate. Stir in pecans just before serving.
Mix together mayonnaise, sour cream and sugar. Place everything in a glass bowl in the order given; do not stir. Should be done the day before; cover.
Combine all ingredients, mixing with a fork. Form into 7 or 8 thick patties. Coat both sides with finely crushed saltine cracker crumbs on waxed paper and fry in skillet with minimum hot Crisco until lightly browned on each side.
Cook broccoli and onion until tender; drain. Add soups and simmer a few minutes. Add rice and cheese. Bake at 400° for 20 to 25 minutes.
Stir boiling water into Jell-O in medium bowl for 2 minutes or until dissolved. Stir in sherbet; mix until melted. Refrigerate 25 minutes or until slightly thickened. Fold in Cool Whip, marshmallows and pineapple. Pour into crust. Freeze until firm. Makes 6 to 8 servings.
Prepare cake mix per box directions. Add food dye and paste made from the cocoa and vinegar. Mix well and bake as directed on cake box. Frost with favorite frosting.
Mix sugar, Karo syrup and milk together in saucepan. Place over lowered heat until mixture begins to thicken. Add vanilla. Pour onto waxed paper and roll into a long roll. Roll in chopped pecans.
Cream margarine and sugar. Add egg, vanilla and nuts, then add milk. Mix in flours. Drop by teaspoonful on a greased baking sheet. Bake at 375° for 10 minutes or until golden brown.
Slice apples in half. Cut out core. Spread the peanut butter inside and eat.
Melt butter in saucepan over low heat. Add flour and stir until smooth. Add cheese and cream. Cook until thickened, stirring constantly. Remove from heat and stir in crabmeat, salt and pepper. Beat egg yolk lightly with sherry and add to crab mixture. Chill until serving time. Just before serving, spoon into canape shells. Place on cookie sheet and bake at 350° for 5 to 10 minutes until top is bubbly.
Preheat oven to 350°. Combine all ingredients in bowl. Have child do the squishing. Have child form into a loaf and plop into a shallow baking pan. Squirt some more ketchup on top and bake, uncovered, for 45 minutes while Mom puts her feet up. Set the table. Don't forget the napkins.
Salt and pepper meat. Brown on both sides in a large skillet. While meat is browning pour beef broth in slow cooker. Reserve 2 Tbsp. broth. Mix with cornstarch. Pour mixture and wine into slow cooker. Stir well. Add meat. Cook 7 to 8 hours on low. Use gravy over rice or potatoes.
Cut chicken or pork into 1/2-inch pieces. Brown in oil; reduce heat to low. Add onion and garlic. Cover and cook 10 minutes. Add carrots and green pepper. Combine remaining ingredients. Stir into skillet. Cover; simmer 10 minutes longer. Serve with rice. Makes 4 servings.
Preheat oven to 350°. Grease 8 x 8 x 2-inch pan. Sift flour, baking powder and salt together. Melt shortening and cocoa together. Add sugar to eggs and beat. Add chocolate mixture to eggs and blend. Add flour and vanilla. Mix well. Spread in pan. Bake 25 minutes. Cool and cut into squares.
Cook squash until tender. Drain. Add soup, sour cream, pimentos, onion, 1/3 stuffing and water chestnuts. Mix. Put one third of stuffing on bottom of pan. Pour mixture in pan. Add remaining stuffing on top. Bake at 350° for 30 minutes. Serves about 8.
Beat eggs. Add other ingredients. Mix well. Pour into lightly greased and floured 9 x 5-inch loaf pan. Bake at 350° for 1 hour.
Cook beef with onions, stirring frequently. Add to remaining ingredients (EXCEPT cheese) in a large bowl. Turn into 9 x 13 pan or 3-quart casserole dish that has been sprayed with cooking spray. Top with cheese. Bake for 20 minutes in a preheated 375° oven. Serves 8 to 10. Can freeze. Can do ahead.
Heat margarine and olive oil. Add garlic which has been put through press. Cook until garlic is cooked. Add shrimp. Add pepper and salt heavily as salt has to penetrate shrimp shell. When shrimp are done, add vermouth and lemon juice and cook about 2 minutes.
Prepare instant pudding using instructions on box, then place in refrigerator to chill. Spray 2 fluted cake pans with Pam. Prepare cake using instructions on box and pour 1/2 of mix into each. Bake as directed. Allow cakes to cool before removing from pans.
Beat the three eggs in a large bowl and hot noodles, milk, cheese, salt and pepper; mix well. Put in large casserole dish. Put butter on top in 1 teaspoon pieces. Sprinkle with paprika and bake at 350° until brown on top, between 45 minutes and 1 hour.
Melt butter and pour in an oblong cake pan. Add graham cracker crumbs. Sprinkle nuts over the graham crumbs, then add chocolate chips, coconut and Eagle Brand milk on top. Bake at 350° for 25 minutes. Cool for 15 minutes at least.
Cut lettuce into salad size pieces. Cut tomatoes and toss together. Mix with Miracle Whip to desired creaminess. Salt and pepper to taste.
Mix all ingredients together and pour into an unbaked pie crust. Bake for 30 minutes at 350° and check. It may need to bake a little longer.
Place crushed vanilla wafers in large bowl. Add chopped cherries, pineapple, pecans and raisins. Mix well using hands. Beat eggs, sugar, milk and salt together. Pour over fruit. Mix well with hands. Place in greased tube pan and press down with hand. Wet hand before pressing, it will not stick to cake. Bake 1 hour at 325°. Cool 15 minutes before removing.
Heat broth to boiling. Add rice and turn down heat; cover for 20 minutes, stirring occasionally. In a small, nonstick pan or wok on medium heat, put butter or oil, carrots and onion and cook until onion is translucent. Take out onion and carrot. Scramble 1 egg; add onion and carrot back to egg and add cooked rice. Cook over medium heat about 3 to 5 minutes. Add soy sauce, if desired. Serve hot.
Bake at 350° for 1 hour. Makes 1 large loaf or 2 small loaves.
Empty tuna into buttered baking dish. Add cracker crumbs. Pour egg and milk mixture over tuna and crackers. Cover with grated cheese. Bake for 30 minutes at 350°.