HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine 1 tablespoon Parmesan and flour. Toss zucchini and chicken pieces in it, then place in microwave-safe casserole. Cover and cook on High for 5 minutes, stirring once. Combine 1 tablespoon Parmesan and crumbs. Sprinkle over chicken. Cover with paper towel and cook 2 minutes. Spoon 1/2 cup spaghetti sauce over crumbs and sprinkle cheese over sauce. Cook, uncovered, about 2 minutes until chicken is done and cheese is melted. Serve with vermicelli and remaining sauce.
Blend ingredients and pat into a lightly greased 9 x 13-inch pan. Bake at 325° for 20 minutes.
In large mixing bowl, combine oil, milk and dry ingredients. Mix until dry ingredients are moist. Pour batter into greased pan. Sprinkle with a mixture of 1 tablespoon sugar and 1/2 teaspoon cinnamon if desired. Bake at 350° for 60 to 65 minutes or until toothpick inserted in center comes out clean.
Place cream in a small saucepan over medium heat. Bring to a boil, stirring constantly with wooden spoon. As soon as cream reaches boiling point, remove from heat, add the chopped chocolate and cover the pan. Leave covered for three minutes to allow chocolate to melt. Stir the mixture until perfectly blended and smooth. Refrigerate for 30 minutes to cool and stiffen. Drop by spoonful on wax paper lined cookie sheet and refrigerate for one hour or until firm. Form into balls and dip into chocolate.
Mix together first 3 ingredients. Add chocolate chips and bake in a 375° oven until brown. Cool.
Dissolve the jello in boiling water. Mix the eggs and cake mix and add to jello mix. Grease 1 large or 2 small loaf pans. Line with wax paper. Bake at 350° for 40 to 45 minutes. Turn onto cake plate.
Spread cookie roll onto greased pizza pan. Bake in oven at 350° until done. Let cool completely. Mix cream cheese, sugar and vanilla together until smooth. Spread on cooled sugar cookie. Arrange fruits on top of cream cheese mixture.
Mix together the milk, coconut milk and nutmeg. Pour the mixture in cold glasses. (Put them in the fridge for 1/2 hour.) Beat the whipping cream until it becomes soft and cover the upper part of the glasses. Put the chopped coconut on the top. When you mix the two different kinds of milk, you can add crushed ice.
Melt oleo, peanut butter and chips. Pour over cereal; toss to coat. Pour powdered sugar into a large grocery bag. Put coated cereal into bag and shake gently. Pour into dish to serve.
Dissolve cherry jello in hot water and pour on top of whipping cream. Let set until firm.
Mix dry ingredients together in large bowl. Put all remaining ingredients into blender container. Cover and process 3 cycles at grind or until carrots are chopped coarsely. Stir carrot mixture into dry ingredients until just moistened.
Cook lasagna noodles according to directions. Heat oil and saute garlic and onions until tender. Add marinara, salt and pepper. Bring to a boil, then cover and simmer over low heat 1 hour. Saute sausage until brown. Discard fat. Mix Ricotta and diced Mozzarella cheese together in a bowl. Spread 1/2 cup sauce on bottom of baking pan. Arrange noodles with layers of cheese mixture, Parmesan cheese, tomato sauce and meat. Repeat process, ending with layer of noodles and sauce. Sprinkle with 3 tablespoons Parmesan. Bake in moderate oven at 350° for 20 minutes or until hot. (Ground beef can substitute for sausage.)
Cook and drain noodles. Melt butter in skillet and brown meat. Drain off fat. Stir in flour and tomato sauce; simmer 10 minutes. Mix together sour cream, cottage cheese, salt and onions. Add to meat mixture and cool a little. Layer noodles and meat mixture in casserole dish. Top with Mozzarella cheese. Bake 30 minutes at 350°.
Pour rice into baking dish. Place chicken pieces on top of rice. Sprinkle onion soup mix on top. Mix soups together with 3 cans of water and pour over chicken. Cover and bake at 375° for 2 hours.
Preheat oven to 325°. Beat until smooth. Blend in flour and vanilla. Bake in tube pan for 1 hour and 15 minutes.
Cream sugar and butter. Add syrup, eggs, vanilla and flour. Mix. Bake in 9 x 13-inch pan at 350° for approximately 35 minutes.
Cook all the meat, partially covered, in 2 quarts water over low heat for about 1 hour, skimming the surface occasionally. Add okra, green pepper, spinach and scallions and simmer for 15 minutes. Add yams, thyme, garlic, salt and pepper. Cook until yams are cooked, about 30 minutes. If too thick, add more water. Makes 8 to 10 servings.
Boil raisins and add water to liquid to make 1 cup. Cream sugar, shortening and syrup. Sift dry ingredients together; add to creamed mixture. Add raisins and liquid and water. Beat well. Pour into greased and floured 8 x 13-inch pan. Bake at 350° for 40 minutes or until it springs back when cake is touched lightly.
Cut shortening into dry ingredients until well mixed. Then beat 1 egg, 1 tbsp vinegar and 1/2 cup water and add all at once to flour mixture and mix to consistency for rolling. (This can be stored in plastic bag in refrigerator for later use if not all used at once.)
Mix ingredients; beat well. Bake at 350° for 50 minutes or until done in tube pan or loaf pan.
In a heavy saucepan, combine sugar, butter, milk, pumpkin and spice. Bring to a boil, stirring constantly. Continue boiling over medium heat, stirring constantly until mixture reaches 234° farenheit on candy thermometer, about 10 minutes. Remove from heat and stir in butterscotch morsels. Add marshmallow cream, nuts and vanilla, mixing until well blended. Quickly pour into a greased 13 x 9-inch baking pan, spreading just until even. Cool at room temperature; cut into squares. Store, tightly wrapped, in refrigerator. Yield: 3 pounds of candy.
Mix soup with two cans of water in large casserole dish; quarter potatoes. Salt and pepper as desired. Place potatoes in soup. Lightly brown the pork. Add to the mixture. Peel onions and slice thinly. Place slices over the meat. Bake at 400° for one hour or until potatoes are tender.
Spray 8 1/2 x 11 inch pan with cooking spray or oil pan. Cut peeled apple into 8 sections. Wrap each slice with a crescent roll. Melt butter, sugar and cinnamon. Place wrapped apples in baking dish. Spoon sauce over each wrapped dumpling. Pour Mountain Dew around sides of pan. (Do not pour directly over dumplings.) Bake uncovered for 20 minutes in preheated 350 degree oven.
Simmer chicken stock, onion and broccoli 15 minutes. Put into a bowl. In same saucepan, combine milk, butter and flour until thick. Combine stock, broccoli and onion mixture with milk mixture. Heat until thickened. Serves 8 to 10.
Line a 15 x 9 x 1-inch pan with waxed paper. Pour into paper and bake 15 minutes at 350°. Turn out on a towel sprinkled with powdered sugar. Cool. Roll up cake and towel. Let cool completely. Then unroll and add filling and roll again. Chill and cut.
Pour milk into large bowl. Add pudding mix. Beat with wire whisk until well blended 1 to 2 minutes. Let stand 5 minutes. Stir in Cool Whip and half of crushed cookies. Place 1 tablespoon crushed cookies into cups. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate.
Saute lamb chops in olive oil and garlic. Turn several times, browning on both sides. Add the wine and cover for 5 minutes. Remove lid and cook for 5 minutes longer. Add rosemary, mustard and, if needed, a splash more wine.
Preheat oven to 375°. Place margarine in a 9 x 13-inch baking dish. Heat in oven until melted. Combine milk, flour, sugar and baking powder in a bowl. Pour into melted margarine; do not stir. Arrange fruit on top; do not stir. Bake for 40 minutes or until light brown. Serve warm with ice cream.
Bake cake according to box, in a 13 x 9-inch pan. Cool cake. Make pudding as directed on box. Cover cake with pudding. Sprinkle pineapple on top. Frost with Cool Whip. Refrigerate.
Combine first six ingredients in medium pan, stir to dissolve sugar. Bring to almost boiling. Let cool and pour over combined vegetables. Refrigerate overnight.
Cut fillets into serving size (4 ounces). Soak fish in milk for 1 hour. Mix flour, corn meal, salt, pepper and crab-shrimp seasoning together. Drain fish and dredge in corn meal mix. Deep fry in 375° oil, a few pieces at a time, until golden brown. Keep pieces warm in 200° oven until all done.
Mix first 6 ingredients. Combine eggs, milk and separately mix the flour mixture and the milk mixture together. Grease muffin tins and fill each cup 1/2 full of batter. Bake 9 to 12 minutes or until golden brown at 450°.
Saute onion in melted Crisco. Add meat and seasonings; cook 5 minutes. Place a layer of spaghetti in baking dish; add meat, another layer of spaghetti, repeating until all ingredients are used. Pour in tomatoes, sprinkle with grated cheese. Bake, covered at 350° for 30 minutes. Remove cover and continue to bake for an additional 10 minutes to brown cheese.
Combine gelatin and sugar with hot water and stir until dissolved. Set aside to chill just until syrupy. Fold in remaining ingredients adding whipped cream last. Chill for several hours.
Brown beef and drain fat off. Add onion, salt and chili powder. Cook 5 minutes. Add tomato sauce and beans. Cook 15 minutes more. Heat tortillas in very little oil in skillet about a couple of seconds on one side, then the other side. Put some of mixture and side dishes in tortillas and serve.
Score ham; put whole cloves in each score. Mix all ingredients together to make paste. Every 1/2 hour to one hour baste ham until done. Bake at 350°.
Melt margarine in baking dish. Mix flour and Cajun spice together. Roll chicken in mixture. Place in baking dish. Cook at 250° for 30 minutes or until tender. Cover with foil while cooking. Uncover for last 5 to 10 minutes.
Mix jellied cranberry sauce and 1 cup hot water in blender; mix until liquid. Dissolve both packages of gelatin in 1 cup boiling water. Add cranberry mixture and pecans to gelatin. Put 1/2 of mixture in 8-inch dish; chill in freezer until firm. Spread sour cream over top of chilled mixture. Add second half of gelatin mixture over sour cream and refrigerate.
Crush Oreo cookies in a Baggie. Spread in 9 x 13-inch pan. Melt butter and pour over cookies. Mix milk, pudding and cream cheese. Pour over cookies. Spread Cool Whip over pudding mixture. Crush a few cookies and sprinkle on top for decoration or use chocolate sprinkles. Let stand in refrigerator overnight or 6 to 8 hours.
Cook sausage and onion together. Then mix with remaining ingredients. Bake in 9 x 13-inch cake pan at 350° for 35 minutes.
Cream together sugar, shortening, salt, baking powder, vanilla and egg until light and fluffy. Fold in cake flour. Add chocolate chips, stirring just enough to mix evenly. Wrap cookie dough in plastic wrap, forming two 2-inch rolls of dough. Refrigerate and chill thoroughly.
In large saucepan, combine cream cheese, Parmesan, butter and milk, stirring constantly, until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Butter bread (1 slice at a time), place cheese on opposite side and hot dog, fold over, use toothpick to hold together. Place on cooking pan. Bake at 325° until bread is brown.
Simmer oysters in large pot in own juices until edges curl but oysters are still very plump, approximately 10 minutes. Drain in colander and cool. Check for shell pieces, but do not rinse. Place oysters in glass dish in single layer. Mix all ingredients except crackers. Pour over oysters. Refrigerate 12 to 24 hours covered with plastic wrap. Turn oysters at least twice.
Mix crumbs, margarine, sugars and milk together in pan. Bring to boil; boil 5 minutes, stirring constantly. Put 1 layer of crackers in an ungreased 9 x 13-inch pan. Pour 1/2 of the boiled mixture on top. Put a second layer of crackers and top with remaining boiled mixture. Top with 1 more layer of crackers. Melt together the chips and peanut butter. Spread over top of crackers. Cool and cut.
Cream egg white and sugar; stir in pecans until well covered. Spread on cookie sheet and bake 30 minutes at 275°.
Blend sugar, butter and Crisco. Add eggs, one at a time, blending well after each. Alternate flour, cocoa and baking powder mixture with milk to the batter mixture. Add vanilla; bake. Bake at 350° for 90 minutes.
Flour and brown stew meat in skillet with oil. Put browned meat in kettle and add water, salt and pepper. Cook about 1 hour. Add carrots and continue cooking about 45 minutes. Add celery, potatoes and onions. If necessary, add enough water to cover vegetables. Simmer until done.
In 4 1/2-quart Dutch oven, combine all ingredients except cheese. Bring to boiling; reduce heat and simmer, covered, for 2 hours or until chili is desired consistency. Remove bay leaf. Sprinkle about 2 tablespoons cheese atop each serving. Serves 10.
Cook sausage and/or fry bacon. Mix with remaining ingredients. Set in refrigerator overnight in a greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Mix first 6 ingredients in a bowl. Add nuts. Drop on a greased cookie sheet. Bake at 350° for 12 to 15 minutes. Makes 6 dozen. These cookies are moist and do not spread out much on the cookie sheet.
Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in milk, stirring constantly until thick, about 15 minutes. Stir in beaten egg yolks gradually. Check in 5 more minutes. Remove from heat. Add vanilla. Pour over wafers and banana layer.
Mix and press into pie pan. Bake this shell at 450° for 5 to 7 minutes until light golden brown.
Make a white sauce of milk and flour, beating in eggs to thicken. When thickened, stir in corn. Butter a 4-quart casserole. Put about 1/3 of the corn mixture in bottom. Top with a layer of green chilies, then a layer of cheese. Repeat until corn is gone. Top off with cheese. Bake about 30 minutes at 350°.
Work flour and Crisco together with fingers until blended. Dissolve yeast, salt and sugar in water. Pour into flour mixture. Work as you would biscuit dough. Shape into small balls and put into greased muffin tins, 3 dough balls to a muffin. Cover and let rise one hour in warm place. Top with melted butter. Bake at 400° until brown.
Mix all but last 3 items in a bowl; pour into a meat loaf pan sprayed with Pam. Pour over it the tomato sauce; add the cut up green pepper. Sprinkle with more Romano. Cover with plastic wrap; microwave on High for 18 minutes. Serve with mashed potatoes and frozen corn.
Peel potatoes and cut into small pieces. Then cook until done. Let cool. Dice onion, celery and pimentos. Add to cooked potatoes.
Combine soup, oregano, salt and onion in saucepan. Drain beans; reserve liquid. Add enough water to bean liquid to make 1 1/4 cups. Stir liquid into soup mixture; add tuna. Bring to a boil, stirring occasionally. Add rice, stirring well. Remove from heat. Turn into 1 1/2-quart casserole. Arrange beans around edge of casserole and pimento in center; cover. Bake at 400° for 20 minutes. Sprinkle with cheese before serving. Yield: 4 servings.
In medium bowl, combine all ingredients. Refrigerate at least 2 hours. Serve with raw vegetables. Yield: 2 cups, 45 calories per tablespoon.
Mix sour cream, cottage cheese and marshmallows. Drain fruit cocktail and pineapple. Add to mixture. Put in covered dish and refrigerate.
Mix all together. Put on stove and stir constantly until boils. When boils, remove immediately. Cool and store in containers.
Combine the first 5 ingredients in large pot. Boil for 1 1/2 hours, then add the sweet peppers and red hot peppers. Boil 15 minutes. Can or bottle.
Combine beef, egg, onion, tomato sauce and taco seasoning. Brown in skillet until done. Prepare corn meal muffin mix according to package. Combine meat on bottom layer and then add corn and cheese to muffin mix. Pour muffin mix over meat mixture. Bake at 400° for 15 minutes or until done.
Combine green beans, cream of mushroom soup, milk, 1/2 can of onions and salt and pepper in casserole dish. Mix together thoroughly. Bake for 30 to 45 minutes in a 350° oven. Remove; sprinkle remaining onions on top. Cook 15 minutes longer and remove. Serves about 6 to 8.
Pare and dice potatoes, add onion, water and salt. Boil until tender.
Place milk, cocoa, salt, vanilla and sugar into bowl and put stick of butter in middle of mixture. Cook in microwave for 3 minutes and remove. Stir in pecans and pour into buttered dish. Cool and cut into squares.
Combine first five ingredients; mix well. Combine eggs, oil and strawberries. Add to dry ingredients. Mix well. Pour butter into two greased and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 hour or until toothpick inserted in center comes out clean. Makes 2 loaves.
Boil potatoes until tender, but firm. Cool in water. Peel and slice. Prepare 1 package dressing according to package. Pour over potatoes and marinate overnight. Add additional dressing. Garnish with chives or onion.
Cut tops from tomatoes and scoop out pulp. Chop and combine pulp with bread crumbs, celery, green peppers and sausage. Mix well. Sprinkle inside of shells with salt and pepper.
Mix beef, egg, seasonings and onions. Make small meatballs. Brown and drain. Add oil to pineapple juice and cook slowly for few minutes. Add mixture to cornstarch, vinegar, water, brown sugar and soy sauce. Add pineapple and green peppers. Cook slowly for 30 minutes. Pour over meatballs and serve.
Thaw dough. Combine all other ingredients. Mix well. Roll out dough. Spread half of mixture on each piece of dough. Roll up lengthwise and fold ends shut. Bake at 350° for 25 to 30 minutes.
Cut off stem ends of peppers and remove seeds. Boil pepper shells for about 5 minutes in lightly salted water and drain. Mix ground beef with bread crumbs, chopped onion and tomatoes which have been drained (save the juice). Season to taste with salt and pepper. Stuff peppers with the mixture, pour juice from tomatoes over peppers and bake in a moderate oven (about 350°) for 1 1/2 hours or until peppers are tender and the stuffing cooked through.
Preheat oven to 350 degrees. Cream sugars, oil, vanilla and eggs. In separate bowl mix dry ingredients, add nuts and coconut and mix well. Pour this into creamed mixture. Form into balls, place on cookie sheet and bake for approximately 12 minutes.
Cut or grate cabbage, pepper and onion and sprinkle 3/4 cup sugar over all; mix. Combine other ingredients in small saucepan. Stir and bring to a boil. Pour over cabbage mixture and mix. Cover and refrigerate overnight.
Place crackers on cookie sheet in single layer. Place one oyster on each cracker. Cover with small piece of cheese. Broil until cheese melts. Serve immediately.
Skin chicken, put in enough water to almost cover. Add onion, garlic, parsley, salt and pepper. Cook 15 minutes on high. Add mixed veggies. Cover; cook until chicken is done. When chicken is done, pull off bones, cut in pieces and put back into vegetable mixture. Add noodles and cook until tender. Add soup (add enough milk or water to make thick gravy consistency before adding). Heat thoroughly. (Also good as pot pie; dip out excess liquid from vegetables, omit noodles and use packaged crust.) Makes 1 gallon.
Put butter, salt, pepper, onions, celery and bell pepper in large pan. Cook until soft. Add flour and milk/broth, cook until thick, continuous stirring required. Add 1/2 cup cheese. Stir until melted. Add pimento, soup, chicken and noodles. Pour into baking dish. Top with remainder of the cheese and bread crumbs. Bake 15 minutes or until brown and cheese melts.
Combine sour cream with minced onion and dill weed to taste. Chill for several hours to blend. Serve with fresh vegetables.
Boil the sugar, vinegar and oil for 5 minutes; cool. Add to drained vegetables. Chill overnight before serving.
Bring syrup, sugar and	water to a boil. Add peanuts. Cook until light amber color (300°). Remove from heat. Add salt, butter and soda. Stir fast. Pour out onto well-greased cookie sheet while mixture is still foamy. When cool, break into pieces.
Reserve a few strawberries for garnishing. Mix all ingredients well and fill graham cracker crust. Garnish with reserved strawberries.
Rinse chicken and pierce with a fork, placing the chicken in a large covered bowl. Marinate thoroughly, turning at least once, for at least 1 hour. (Best if marinated overnight.) Grill over coals or in the oven.
Beat eggs; add flour and baking powder which have been sifted together. Fold in the remaining ingredients. Pour into greased 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes.
Cook spinach. Drain. Combine spinach, cottage cheese, parsley and dash of salt; mix well and set aside. Combine egg, crumbs and teaspoon salt; add beef and mix well. On wax paper, make 16 thin patties, 3-inches in diameter. Place 2 tablespoons spinach mixture on each of 8 patties. Top with remaining patties and seal edges. Brown in skillet; drain and set aside. In same skillet, combine remaining ingredients. Return burgers to skillet and simmer 20 minutes.
Mix until crumbly; press half of crumbs into greased 9-inch pan. Cover with rhubarb. Combine remaining ingredients. Cook until thick and pour over rhubarb. Top with remaining crumbs. Bake in 350° oven for 1 hour. Cut into squares. Serve warm plain or with Cool Whip.
Mix all ingredients until well blended. Refrigerate 1 hour or overnight. May be garnished with cherries.
Mix curd cheese, Cool Whip and pineapple, then sprinkle dry orange jello over it. Cover and let set overnight in icebox.
In a 6-quart saucepan, saute onions and garlic in margarine. Add hamburger and brown in same saucepan. Sprinkle with salt and pepper. Add mushrooms and soup and cook over medium heat until heated through. Just before serving, stir in sour cream and heat until warm. Serve over cooked noodles. Serves 6 to 8.
Stir sugar gradually into slightly beaten eggs. Add flour, soda and spices, sifted together. Mix thoroughly and let stand overnight in a cool place. Roll with hands into balls the size of marbles. Place on greased baking sheet and bake in oven at 350° for 15 minutes. Cool and frost with confectioners sugar icing. When frosting has set, store in tightly covered container to ripen for several weeks.
Beat egg white stiff. Add sugar, salt, milk and water. Mix and pour over pecan halves. Place in roasting pan lined with foil. Spray foil with Pam. Bake 1 hour at 275°. Stir every 15 minutes.
In a large mixing bowl, combine softened cheese and sour cream. Add wine and beat with mixer until well blended. Stir in herbs (do not beat). This can be pressed into a 2-cup mold that has been sprayed with nonstick coating or covered container. Refrigerate at least 24 hours before serving. Excellent cracker spread or omelette filling.
Combine mayonnaise, sugar and vinegar. Pour over the other ingredients. Stir all together just before serving.
Mix 2 cups of flour with one package of yeast. In a small saucepan, heat milk, sugar, salt and butter until butter is almost melted. Let cool until room temperature. Add to dry ingredients; add eggs and mix well. Add the rest of flour and let rise for 1 hour; punch down and let rise 30 minutes more. Roll out dough and cut into rectangles 3 x 4 1/2-inches. Place hot dogs in center, tucking edges in first and roll ends together, pinching edge shut. Bake at 350° for 15 to 20 minutes or until golden brown.
Gently wash mushrooms and remove stems. Melt butter in heavy skillet. Add mushroom caps and saute over medium heat for 2 minutes. Remove from heat; let cool. Combine butter, cheese, onion and fines herbes. Stuff in caps; sprinkle with paprika. Broil until bubbly. Makes approximately 28.
In a heavy 2-quart saucepan, combine sugar, evaporated milk, marshmallows and salt. Heat over medium heat until bubbly all over. Continue boiling and stirring 5 minutes more. Remove from heat and stir in butter, chocolate chips, nuts and vanilla until chips are completely melted. Spread in a buttered 8-inch square pan. Refrigerate until hardened. Makes 64 (1-inch) square pieces.
Pour boiling water over oatmeal. Let stand for 20 minutes. Cream shortening and sugars. Add eggs and oatmeal mixture. Mix in dry ingredients. Pour in 13 x 9-inch pan. Bake at 350° for 45 minutes.