HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute zucchini and onion in 2 tablespoons butter. Add carrot, sour cream and cream of mushroom soup to zucchini and remove from heat. Mix Stove Top stuffing and butter and add a little water to moisten. Put 1/2 stuffing mixture in 2 1/2-quart casserole dish. Next, pour zucchini mixture in. Top with rest of stuffing mix. Bake 30 minutes at 350°.
Spoon about 1/3 cup whipped topping into each dessert dish. Using a spoon, spread the whipped topping into the bottom and up the sides of each dish. Pour milk into a medium bowl. Add pudding mix. Beat with wire whisk 1 to 2 minutes or until well blended. Let stand 5 minutes. Spoon pudding into the "cloud" of topping you just created. Refrigerate until you're ready to eat.
Set on High. In glass bowl, crumble beef. Heat 5 minutes or until browned, stirring once; drain. Stir in spaghetti sauce and water.
Cook noodles in salted water; rinse. Mix soup, milk, poultry seasoning and salt; set aside. Beat cheeses and stir in olives, green peppers, onions and parsley. Layer in greased casserole half of noodles, half of cheese mixture, half of chicken and half of soup mixture. Repeat and top with bread crumbs and dots of butter. Bake in 375° oven for 30 minutes. Serves 8.
Melt margarine. Blend cocoa and sugar into margarine. Mix well and add rest of ingredients except nuts. Bake 30 minutes at 350° in a 13 x 9-inch pan. As soon as it comes out of the oven, punch miniature marshmallows into top of cake.
Sprinkle salt over cucumbers and onion and toss. Let stand 2 hours. Drain all liquid off. Put into freezer containers. Mix sugar and vinegar and heat until dissolved. Cool and pour over cucumbers. Freeze. Makes 4 pints.
Mix well; then roll in powdered sugar until coated. Freeze 1 hour; then slice and serve.
Cut bacon into small pieces and fry out. Drain bacon and put into green beans. Cut Polish sausage into small pieces and fry in bacon fat. Drain. Mix vinegar, sugar and beaten eggs together. Add egg mixture to small amount of fat and cook until thick. Pour over green beans. Serve hot.
In a pan, place hash browns; season with salt and pepper to taste. In separate pan, melt margarine; pour half of margarine over potatoes. Heat, in separate pan, soup, sour cream, and cheese; pour over potatoes. Sprinkle crushed corn flakes over top and pour remaining margarine over corn flakes. Bake at 350° for about 45 minutes.
Combine yogurt, pineapple and pudding mix in large bowl. Cover and freeze at least 6 hours. Drizzle with chocolate syrup and serve.
Cook crumbled meat in oil in skillet over high heat until browned. Stir in uncooked noodles, tomato sauce, salt, basil and pepper. Cover; cook over low heat for 20 minutes or until noodles are tender, stirring occasionally. Sprinkle with cheese. Cover; heat for 2 minutes, or until cheese melts. Sprinkle with parsley.
Cut pork into thin strips. Saute for 2 minutes in shortening. Add soy sauce, salt and sugar. Cook 2 more minutes. Add celery, onion, pepper, flour and water. Cook 5 minutes more. Serve over rice prepared as follows.
Peel potatoes, carrots and onion and slice 1/4-inch thick. Mix parsley flakes, salt and pepper. Place vegetables around meat loaf and sprinkle with salt mixture. Cover tightly with foil. Bake in 375° oven for 1 hour. Uncover and bake 10 minutes more to brown.
Mix ingredients thoroughly in jar with tight lid. Serve this dressing over grapefruit and avocado wedges and red curly leaf lettuce.
Mix and drop by tablespoon. Take a glass and dip in oil and sugar. Press cookie with glass real thin. Bake at 400° until they brown.
Mix all ingredients together except the chilies and grated cheese. Pour layer of batter into greased 9 x 12-inch pan, then cover with layer of green chilies and a layer of grated cheese. Repeat procedure 3 times, ending with batter on top. Bake 1 hour at 400°.
In a 1-quart saucepan over low heat, melt cheese in evaporated milk, stirring constantly. (Do not boil.) Serve over fish, vegetables, noodles or rice.
Sprinkle chipped beef evenly over bottom of a 9 x 13-inch pan. Wrap each chicken breast with a slice of bacon. Place on top of chipped beef. Mix soup, sherry and sour cream. Stir in mushrooms. Pour over chicken. Bake at 275° for 3 hours. Serve with wild rice. Serves 8.
Combine the cake mix, egg and melted butter. Put into a 9 x 13-inch glass cake pan. Combine the cream cheese, eggs and powdered sugar; mix and pour over crust. Bake at 325° for 1 hour. Cool before cutting.
Cream sugar and margarine. Add rest of ingredients. Mix well and pour into pie shell. Bake at 350° for 35 minutes. Put foil over edge of pie shell for first 15 minutes so crust will not burn.
Mix until crumbly and put in 9 x 12-inch dish and bake 15 minutes at 325°. Let cool.
Drain all fruit and save juice. Mix fruit together and put in a 9 x 13-inch pan. Cook margarine, sugar, flour and salt until bubbly. Remove from heat. Add 1/3 cup fruit juices. Pour over fruit and let marinate overnight. Bake at 375° for 20 to 25 minutes.
Broil eggplant on both sides; peel and drain. Mash with buttermilk and 1 tablespoon lemon juice. Add garlic and seasonings. Chill.
Mix all together. Pour into greased pie plate. Bake 30 to 40 minutes at 350°, or 325° if glass plate.
Mix potatoes with other ingredients, except for marshmallows and corn flakes. Make into balls and place marshmallows in center. Roll in corn flakes. Put in buttered dish. Cover with foil and chill. Bake until marshmallows begin to ooze, about 15 minutes.
Drain oranges and pineapple, saving juice. Add enough water to make 3 cups. Use to make the tapioca pudding. Cook until thick, then cool. Turn in oranges, pineapple, sliced banana and drained cherries. Serve well cooled.
Cream the sugar and shortening. Add eggs, flour, baking soda, salt and cinnamon; mix well. Fold in raisins. Pour into greased and floured 9 x 13-inch pan. Sprinkle with topping. Bake on top rack at 350° for 40 minutes.
Mix all ingredients together lightly and form into 7 or 8 crab cakes. Fry until brown on each side in 1/4 cup oil.
Put the rice into a saucepan with the stock; cover and cook gently until the rice is tender and all the stock absorbed. Reconstitute the eggs and add them to the rice with the parsley, onion, tomato sauce and seasonings. Turn into a greased pudding basin or a cake tin and steam or bake in a moderate oven (375°) until the mixture is set. This will take about 1 hour. Turn out and serve with parsley or tomato sauce. (GR)
Melt chocolate in water and cool. Cream together butter and sugar, add yolks one at a time, add chocolate and vanilla. Blend well. Sift together flour, salt and soda. Add to batter alternately with buttermilk, adding dry ingredients last. Beat well and fold in whites. Pour into three greased and floured cake pans, bake at 350 F for 35-40 minutes.
Mix thoroughly crumbs and sugar; add cream and vanilla. Stir well. Freeze in trays in refrigerator. Stir once after approximately 45 minutes. Return to freezer until firm.
Preheat oven to 375°. Lightly grease 13 x 9-inch baking dish. In large bowl, dissolve cornstarch in milk. Stir in cottage cheese, Parmesan, basil, garlic and onion powder. Add remaining ingredients; mix lightly. Spoon into baking dish and cover with foil. Bake at 375° for 45 to 55 minutes or until hot.
Cook chicken; cut into bite size pieces. Place in casserole dish. Mix broth and undiluted soup together in saucepan; bring to a boil. Pour mixture over chicken. Mix flour, margarine and buttermilk; spoon batter over chicken mixture. Bake at 450° for 25 minutes.
Mix together all ingredients. Chill for 2 to 3 hours. Serve on a bed of lettuce or in a half of cantaloupe.
Mix ingredients together. Put in ice cream maker and add 3 quarts milk plus. Leave room in top of ice cream maker.
Coat pork chops with flour; brown in hot skillet. In a large baking dish, layer pork chops, onion and potatoes. Mix soup and water; pour over layers. Salt and pepper to taste. Bake in covered dish at 350° for 1 hour. Serves 6.
Mix cake according to box directions and set aside. Preheat 12-inch Dutch oven. Pour in cake batter.	Mix cocoa, brown sugar, hot water and vanilla and pour over batter. Bake 40 minutes with 8 coals on top and 8 coals on the bottom. Remove lid after 35 minutes and sprinkle chocolate chips on top. Allow chips to melt and serve with Cool Whip.
Cream butter until light and fluffy. Add sugar gradually, beating well. Cream until light and fluffy. Drop in 1 whole egg at a time while beating. Stop the beaters and fold in flour and vanilla. Bake in greased and floured pan at 300° for 45 minutes. Turn up to 325° for 10 to 15 minutes to brown. Don't overcook. Serve with lemon curd.
Mix all ingredients together well. Form into balls. Press with a fork, dipped in flour. Bake 10 to 12 minutes in 350° oven.
Cook dates, butter and sugar until butter melts. Add nuts and Rice Krispies. Form balls and roll in powdered sugar. Makes 4 dozen balls.
Place tomatoes in bowl with 1 teaspoon salt and cover with boiling water. Allow to set until almost cool. Remove slices and drain on paper towels. Dip in egg and then into mixture of cornmeal, 1 teaspoon salt and pepper. Heat oil in skillet and fry tomatoes until brown on both sides. Drain on paper towels.
Beat eggs slightly. Stir in sugar, corn syrup and margarine. Blend. Stir in pecans. Bake in pie shell for 35 to 40 minutes at 375°.
In a mixing bowl, lightly beat eggs; add cottage cheese, broccoli and onions. Add 6 tablespoons margarine and cornbread mix and beat well. Pour remaining margarine in a 9 x 12 ovenproof pan. Bake at 350° for 45 minutes, until golden brown. Cut into squares.
In a medium saucepan, cook sweet potatoes in boiling salted water just until tender, about 5 to 8 minutes (do not overcook). Drain, toss with the lemon juice.
Cut cabbage into 6 pieces and boil in water 15 minutes. Dip out in greased casserole dish. Mix onion, bell pepper, sugar, salt and pepper and spread over cabbage. Add tomatoes and sprinkle cheese over all. Bake at 375° for 30 minutes or until heated thoroughly.
Layer or dump into 13 x 9-inch baking dish pie filling, pineapple and cake mix; do not stir. Cut margarine in small pieces on top of cake mix. Cover with chopped pecans. Bake at 350° for 30 minutes.
In small saucepan, combine cornstarch and cold water. Add remaining ingredients. Cook, stirring constantly, over medium heat until mixture thickens and bubbles. Serve over stir-fried vegetables or as a chicken nugget sauce.
Cut each biscuit into 4 pieces. Roll in mixture of sugar and cinnamon. Layer in greased Bundt or tube pan. Combine brown sugar and butter; mix well. Drizzle over biscuits. Sprinkle with nuts. Bake at 350° for 35 minutes or until done and brown. Invert on cake plate.
Heat milk until it's warm; add sugar and shortening until shortening melts. Prepare yeast in 1/2-1 c. water, let rise and add to shortening and milk mixture. When cooled add enough flour to form thin batter. Let stand one hour. Add enough flour to make stiff dough. Put on floured board and knead until smooth, adding flour in small amounts at a time. Put in greased bowl. Let stand until doubled (helps to put near warm area like top of stove, cover with saran wrap). Roll out and cut out - put into pie plates, muffins or etc.
Put stew beef in 9 x 13-inch cake pan. Spread onion soup mix over top; spread mushroom soup over and then pour cooking sherry over. Do not stir. Cover with aluminum foil. Bake at 325° for 3 hours. Serve over rice.
Beat the margarine until fluffy. Gradually add sugar and beat well. Add egg whites, sour cream, milk and vanilla. Beat well. Combine dry ingredients. Add flour mixture to creamed mixture, mixing well. Pour batter into a 13 x 9 x 2-inch baking pan coated with vegetable spray. Bake at 350° for 25 minutes or until toothpick comes out clean. Cool and top with frosting.
Bring the oleo, cocoa and milk to a boil in a saucepan; remove from heat and add sugar, vanilla and pecans. Spread over cake in pan while warm. Serve when cold.
Layer cornbread, crumbled bacon, green peppers, chopped onions and chopped tomatoes. Sprinkle salt, pepper and sweet pickles over top.
In large skillet, heat oil over medium-high heat. Add onions; cook 6 minutes until translucent. Add mushrooms, garlic and 1/2 teaspoon each salt and pepper. Cook 5 minutes. Add thyme; cook 1 minute until fragrant. Transfer mixture to large bowl; let cool to room temperature. Add turkey bread crumbs, cheese, 1/2 cup ketchup, the eggs, Worcestershire, pepper sauce and remaining salt and pepper. Mix with hands just until all ingredients are combined.
Cream shortening with brown sugar; blend in peanut butter, salt, egg, orange extract and flour. Shape into 1 inch balls; make thimble sized dent in top. Bake at 350° for 12 to 15 minutes; remove from oven. Fill holes with red currant jelly. Makes approximately 4 dozen.
Mix all together and put in 8 or 9-inch square pan. Bake at 400° for 45 minutes or until brown on top.
Combine first 4 ingredients; set aside. Brush chicken with skim milk; coat with cornflake mixture. Place in nonstick baking dish. Dot chicken with margarine and bake at 400° for 15 minutes or until done.
Pour the pineapple and orange juice in punch bowl. Open sherbet, put in the juices. Pour the ginger ale over the sherbet.
Soften yeast in warm water. Cool milk to room temperature. Meanwhile, sift flour, sugar and salt into mixing bowl. With pastry blender or fork cut in butter until it resembles coarse meal. Add egg, soften yeast and milk; beat well. Stir in the cheese and parsley. Turn into greased 8 x 1 1/2-inch round pan. Cover with damp cloth and let rise until double, about 40 minutes. Dot with butter.	Bake at 375° for 20 to 25 minutes. Cut in pie-shaped wedges.
Mix until smooth butter, sugar and almonds. Add flour and salt. Refrigerate for easy handling. Shape dough into 1-inch balls, then shape into crescents. Bake on ungreased cookie sheet 12 minutes in 325° oven. Cool slightly and while cookies are warm, sift or toss in confectioners sugar.
Melt marshmallows, butter and milk over low heat. Mix with the other ingredients. Make into a roll. Chill and cut into small slices.
Sift flour, soda, salt and spices together. Cream shortening. Add sugar gradually. Beat until fluffy. Add egg; beat. Add bananas, oats and nuts. Stir in flour mixture. Drop on a baking sheet. Heat oven to 375°. Bake for 10 minutes.
Combine the first 4 ingredients. Cook and stir over medium heat until mixture comes to a boil. Pour into bowl and chill until thickened. To hasten chilling, place bowl of pudding mixture in larger bowl of ice and water. Stir until thickened. Blend in the Dream Whip and the sliced strawberries. Pour mixture into the pie shell. Chill until set, 1 to 2 hours. Garnish with strawberries.
Simmer boiling water and sugar until sugar is dissolved. Add tea bags and let stand 10 minutes. Remove bags. Pour in orange juice, pineapple juice, ReaLemon and 7-Up. Store in cool place.
Combine cheese and margarine in a large mixing bowl; beat at medium speed until blended. Combine flour, salt and pepper and add to the cheese mixture, beating until no longer crumbly. Press through cookie press and bake at 350° for 13 to 14 minutes.
Combine all ingredients except candy in a large mixing bowl. Mix on lowest speed of mixer until forms dough. Shape into balls. Roll balls in sugar. Place on an ungreased cookie sheet. Bake at 350°. When removed from oven, top with candy kisses.
Put Veg-All in a 13 x 9 x 2-inch casserole dish. Melt Cheez Whiz with 1/2 stick margarine, stirring until creamy and pour over Veg-All. Sprinkle cracker crumbs on top. Drizzle 1/2 stick melted margarine over crumbs. Bake at 350° for 30 minutes.
Sift together flour, salt and sugar. Add egg, sour cream, vanilla and nutmeg. Beat to smooth, thin batter. Stir in apples. Pour into pie shell.
Cut vegetables in large pieces. Layer ingredients in large Dutch oven or Pyrex dish. Combine soups, gravy mix and sherry or water. Pour mixture over meat and vegetables. Cover and cook at 300° for approximately 3 1/2 to 4 hours.
Blend seasonings into margarine and form four equal sticks; chill. Wrap chicken around seasoned margarine sticks, covering completely. Coat with flour or Shake 'N Bake. Bake for 30 minutes at 350°. Yields 4 servings.
Flatten chicken breasts. Place chicken and butter in baking dish. Cover. Microwave 6 to 8 minutes on High, turning until chicken is fork-tender. Season with salt and pepper. Top each piece with ham, cheese and grated cheese. Microwave 3 minutes on High or until cheese melts.
Mix together Cool Whip and cream cheese. Mix rest of ingredients in with mixture. Let chill until cooled. Serve on lettuce leaves.
Place fish in baking dish. Spread with salt, pepper, lemon juice and paprika. Cook the flour, butter, mustard and milk to make a sauce. Pour over the fish, sprinkle with the bread crumbs. Bake in oven at 300° until browned.
Soak rice in warm water for about 1 hour, rinse and drain. Melt butter in a kettle and add rosamarina. Stir until golden brown, add rice, stirring gently until rice is glazed. Add cold water to cover over rice 1/4-inch. Salt to taste and cook over low fire in covered kettle until water is absorbed, about 20 minutes. Gently turn rice over, once when completely done.
Spread cookie dough in a 9 x 13-inch pan and bake according to directions on package. Then set aside to cool. Mix cream cheese, sugar and vanilla. Spread mixture over cooled cookie crust. Next, spread strawberry glaze over the cream cheese mixture. Slice fruit separately and arrange in layers over strawberry glaze. Refrigerate 1 hour before serving.
Mix; bake in greased and floured 9 x 13-inch pan at 350° for 45 minutes. Cool slightly, cut into squares. Pour sauce over. Refrigerate.
Grease 9 x 13-inch baking dish. Diagonally cut bread into 1-inch slices and place in dish. Set aside.
Place all ingredients except vanilla in saucepan. Cook over low heat, mixing well, until a boiling point is reached and sugar is melted. Keep mixing to prevent burning. Reduce heat when thick; continue cooking until thick and leaves sides of pan to form lump. Add vanilla; mix well. Turn into buttered 10-inch plate without pressing down. Cut while still warm, but do not separate.
Cook sugar, cream and Karo until it's a light tan color (about 10 minutes). Add chopped dates and cook until melted. Remove from heat and add pecans. Stir until stiff and roll out in a wet towel. Slice and serve.
Cook and stir onion and garlic in oleo until onion is tender. Stir in remaining ingredients, except parsley. Heat to boiling, stirring once or twice. Reduce heat. Cover and simmer for 14 minutes. Do not lift cover or stir. Remove from heat. Stir in parsley lightly with fork. Cover and let steam for 5 to 10 minutes.
In large shallow bowl, place chicken. Pour Italian dressing over chicken and marinate, turning frequently, about 1 hour at room temperature. In small shallow bowl, mix corn flake crumbs, Parmesan cheese, salt and pepper. After chicken has marinated, remove one piece at a time and place in crumb mixture. Coat evenly. Place on lightly oiled shallow pan. Bake, uncovered, at 400° for 1 hour or until fork can be inserted with ease.
Melt butter in pan. Blend 1 cup sugar, flour and milk together, then pour into pan with butter. Put fruit in. Add juice; top with remaining 1/2 cup sugar. Bake at 350° until golden brown.
Chop cherries fine. Save juice. Mix all ingredients, add juice as needed. Roll into balls and freeze (use some powdered sugar for the hands). Small balls will need 4 cookie sheets to freeze them.
Saute the butter, garlic and mushrooms. Add pepper, A.1. Worcestershire sauce and dry Vermouth. Continue to saute until liquid is gone. Serve over steak.
Cook cabbage leaves in boiling salt water a few minutes to soften; drain. Combine beef, rice, onion, egg, salt and pepper with 2 tablespoons of tomato soup. Divide meat mixture among the cabbage leaves, roll and secure with toothpicks. Place cabbage rolls in baking dish. Baste with remaining soup. Cover and bake, spooning sauce over rolls occasionally. Bake 45 minutes at 350°.
Combine beans with 6 cups cold water in large bowl. Refrigerate overnight. Next day, simmer beans, bacon and 1 teaspoon salt for 2 hours, covered. Meanwhile, gently saute mushrooms, onions, celery, carrots and garlic in hot oil. Do not brown. Add tomatoes, sage, thyme, oregano and bay leaf. Stir to blend. Then add to bean mixture. Cook macaroni, drain and add to soup. Simmer gently. Add parsley, pepper and cheese to taste before serving.
Mix sugar, milk and oleo in heavy saucepan. Cool to boiling (about 3 minutes). Do not overcook. Remove from heat and add peanut butter and marshmallow cream. Mix with electric mixture until smooth. Pour into 9 x 13-inch buttered pan. Cool.
Combine butter and sugar. Melt until blended. Stir in baking powder and salt. Add oats and stir thoroughly. Pour into a greased 9 x 9-inch pan. Bake at 350° for 20 to 25 minutes. Cool and cut into bars.
Preheat oven to 375°. Salt and pepper (I use lots of pepper) the roast which should be at room temperature. Place roast on rack of shallow baking pan and put in the oven. Roast for one hour at 375°. Then turn off oven, but do not open the oven! If you do, you let out the heat and louse up the process. Believe me, it works, just do not open the oven. Allow three hours in the oven to complete cooking. You can let it go a bit longer if you need. About 20 minutes before you wish to serve, turn the oven back on to 300° to warm the roast. This will work on any size roast.
Combine all ingredients except sour cream and noodles. Stir well. Cover and cook in microwave on High for 4 minutes. Stir. Cook at 70% power for 6 minutes. Stir in sour cream and cook on Low setting for 3 minutes. Serve over noodles.
Heat oven to 400°. Line 12 medium muffin cups with paper baking cups. Combine oat bran, 1/3 cup brown sugar, flour, baking powder, salt and nutmeg. Add combined milk, egg whites, oil and vanilla, mixing just until moistened. Fill muffin cups almost full. Combine oats and remaining brown sugar. Sprinkle evenly over batter. Bake 20 to 22 minutes or until golden brown.
Dissolve yeast in warm water. Mix Crisco, salt and sugar together; add beaten egg. Add the cup of water and enough flour to make a stiff dough. Let rise until double. Punch down and roll out. Put in pans to rise again. Bake until done at 350°.
Cream butter, Crisco and sugar together. Beat eggs slightly and add to cream mixture. Sift flour 3 times, adding baking powder and salt to the third time. Add flour to creamed mixture alternating with milk. About halfway through when adding flour and milk, add flavoring. Mix well. Pour into greased and floured tube cake pan. Bake at 350° for 1 hour. Check with toothpick after an hour before removing from oven.
Toss together zucchini, green pepper, onion and kidney beans. Combine oil and vinegar with seasonings. Pour over vegetables. Mix lightly. Cover and refrigerate for at least 4 hours. Stir occasionally. Makes 8 servings.
Take and make sure the Jell-O and sugar are dissolved in boiling water and then cold water all the way before adding the other ingredients. Add any clear drink (Sprite, 7-Up, etc.).
Melt butter in saucepan and add cabbage. Stir thoroughly, then add salt and water. Cover and cook 10 minutes. In a bowl, mix sugar, egg, flour and milk. Add to cabbage. Cook another minute. Add the vinegar and serve. Makes 4 servings.
Add confectioners sugar to mashed potato until stiff and add vanilla. Roll on waxed paper and spread with peanut butter. Roll up and slice thin.
Drain pineapple. Reserve syrup. Add enough water to pineapple juice to make 1/2 cup liquid. Dissolve gelatin and sugar in hot water. Add syrup and lemon juice. Chill. When partially set, add pineapple and remaining ingredients. Pour into a 5-cup ring mold. Chill overnight.
Drain pineapple and cherries. Make pudding by instructions on box. Pour over fruit and leave overnight in refrigerator. Drain and serve.
Saute rice with garlic & onion in hot oil until starting to brown. Add remaining ingredients, cover and simmer 20 minutes or until rice is soft. Remove cover and finish cooking until mixture dries out somewhat.